CN109259589B - Device and method for boiling soup - Google Patents
Device and method for boiling soup Download PDFInfo
- Publication number
- CN109259589B CN109259589B CN201810895033.5A CN201810895033A CN109259589B CN 109259589 B CN109259589 B CN 109259589B CN 201810895033 A CN201810895033 A CN 201810895033A CN 109259589 B CN109259589 B CN 109259589B
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- CN
- China
- Prior art keywords
- soup
- analyzer
- pot cover
- main controller
- pot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000014347 soups Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000009835 boiling Methods 0.000 title claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 claims description 5
- 238000004445 quantitative analysis Methods 0.000 claims description 5
- 238000004611 spectroscopical analysis Methods 0.000 claims description 5
- 238000004458 analytical method Methods 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 230000004927 fusion Effects 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 229910001385 heavy metal Inorganic materials 0.000 claims description 3
- 150000002632 lipids Chemical class 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000012797 qualification Methods 0.000 claims description 3
- 238000004451 qualitative analysis Methods 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 1
- 239000004020 conductor Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003709 heart valve Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/06—Lids or covers for cooking-vessels
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Sampling And Sample Adjustment (AREA)
Abstract
The device for boiling soup comprises an analyzer and a pot body, wherein the top of the pot body is provided with a pot cover, the analyzer is arranged inside the pot body and connected with the pot cover, the top end of a shell of the analyzer is connected with the pot cover, a main controller and a spectrometer are arranged in the shell of the analyzer, the main controller is connected with the spectrometer, the bottom of the shell of the analyzer is provided with a soup inlet for soup in the pot body to enter, and a filter screen is arranged at the soup inlet; the pot cover is also provided with a material inlet, the device detects soup in real time to determine whether the proportion of each component in the pot cover meets the requirement of soup stock, and if the proportion of each component does not meet the requirement, a cook can properly adjust the pot cover according to an adjustment strategy given by a user terminal to enable the pot cover to meet the requirement of soup stock. The artificial controllable factors in the soup boiling process are excluded through the automatic novel equipment, so that the fluctuation of the taste of the soup stock boiled by any chef at any time and any place is within the acceptable range, and the time and energy can be saved.
Description
Technical Field
The invention relates to a device and a method for boiling soup.
Background
In the catering industry, especially in the catering industry containing soup, such as hot pot, stewed with iron, sauced beef, etc., a great deal of effort is required to be put into the preparation of the soup stock. But as the chain grows in size, it is not possible for a cook to complete the "soup stock" at different locations and at different times. With this is how to control the fluctuation of the taste of the "soups" made by different chefs at different time and place within a certain range.
Disclosure of Invention
The invention aims to:
a device for boiling soup aims to solve the problems existing in the past.
The technical scheme is as follows:
a device for decocting soup, comprising an analyzer and a pot, characterized in that: the top of the pot body is provided with a pot cover, the analyzer is arranged in the pot body and is connected with the pot cover, the top end of a shell of the analyzer is connected with the pot cover, a main controller and a spectrometer are arranged in the shell of the analyzer, the main controller is connected with the spectrometer, the bottom of the shell of the analyzer is provided with a soup inlet for soup in the pot body to enter, and a filter screen is arranged at the soup inlet; the pot cover is also provided with a material inlet.
An air pressure adjusting knob is also arranged on the pot cover.
The pot cover is also provided with a switch button for controlling the main controller.
The upper part of the side wall of the housing of the analyzer is provided with a gas-diffusing port.
The pot cover is also provided with an expansion slot for inserting and detaching the memory card, and the expansion slot is connected with the main controller.
The pot cover is covered at the opening of the upper end of the pot body through the pot cover airtight switch auxiliary equipment. The auxiliary equipment of the cooker cover closed switch is a flat mouth hasp which is known in the prior art. (as in FIG. 3)
The advantages and effects are that:
a device for boiling soup, comprising an analyzer and a pot body; the analyzer is characterized by comprising a main controller, a spectrometer, a switch button, an expansion card slot, a soup inlet, a gas dispersing port and a filter screen. The spectrometer is used for completing the analysis of the ingredients of the soup. The master controller completes the operation of the data and the giving of the adjustment strategy. The switch button is used to switch the device on and off in special cases. The expansion card slot is used for inserting and detaching the memory card. The soup inlet is for the entry of soup into the interior of the analyzer. The air vent is used for avoiding the phenomenon that the soup cannot enter due to the fact that the air pressure in the analyzer is too high. The pot body comprises a pot cover handle, a material inlet, an air pressure adjusting knob and a pot cover airtight switch device. The pot cover handle is used for opening and closing the pot cover.
The material inlet port can directly input the material from the inlet port without having to open the pot cover and then add the material. The air pressure adjusting knob can adjust the air pressure in the pot body. The pot cover airtight switch device is used for assisting in airtight opening and closing of the pot cover. The pot cover airtight switch device is used for assisting in airtight opening and closing of the pot cover. The filter screen is used for filtering large particles in the soup.
The beneficial effects of the invention are as follows: no matter chain store is opened in the career or the sea angle, soup with similar taste and style can be manufactured through the facility, higher dining experience is provided for consumers, and meanwhile, the equipment is simple and convenient and can create huge profits for companies.
The device detects the soup in real time to determine whether the proportion of each component in the soup meets the requirement of 'soup stock', and if the proportion does not meet the requirement, a chef can properly adjust the soup stock according to an adjustment strategy given by a user terminal to meet the requirement of 'soup stock'.
The artificial controllable factors in the soup boiling process are excluded through the automatic novel equipment, so that the fluctuation of the taste of the soup stock boiled by any chef at any time and any place is within the acceptable range, and the time and energy can be saved.
Drawings
FIG. 1 is a block diagram of the mechanical structure of the present invention;
FIG. 2 is a flow chart of the use of the present invention;
FIG. 3 is a schematic view of a flat-mouth fastener;
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more readily apparent, a more particular description of the invention briefly described below will be rendered by reference to the appended drawings.
The device for boiling soup comprises an analyzer 8 and a pot body 11, wherein the top of the pot body 11 is provided with a pot cover 5, the analyzer 8 is arranged inside the pot body 11 and is connected with the pot cover 5, the top end of a shell of the analyzer 8 is connected with the pot cover 5, a main controller 6 and a spectrometer 13 are arranged in the shell of the analyzer 8, the main controller 6 is connected with the spectrometer 13, the bottom of the shell of the analyzer 8 is provided with a soup inlet 10 for entering soup in the pot body 11, and a filter screen 14 is arranged at the soup inlet 10; a material inlet 9 is also arranged on the pot cover 5.
An air pressure adjusting knob 4 is also arranged on the pot cover 5.
The pot cover 5 is also provided with a switch button 1 for controlling the main controller 6.
The upper part of the side wall of the housing of the analyzer 8 is provided with a gas-diffusing port 7.
The pot cover 5 is also provided with an expansion slot 2 for inserting and detaching the memory card, and the expansion slot 2 is connected with a main controller 6.
The pot cover 5 is covered at the opening of the upper end of the pot body 11 through a pot cover airtight switch auxiliary device 12.
In summary, the master controller completes the operation on the data and the provision of the adjustment policy. The switch button is used to switch the device on and off in special cases.
The expansion card slot is used for inserting and detaching the memory card. The soup inlet is for the entry of soup into the interior of the analyzer. The air vent is used for avoiding the phenomenon that the soup cannot enter due to the fact that the air pressure in the analyzer is too high. The pot body comprises a pot cover handle, a material inlet, an air pressure adjusting knob and a pot cover airtight switch device. The pot cover handle is used for opening and closing the pot cover. The material inlet port can directly input the material from the inlet port without having to open the pot cover and then add the material.
The pot cover airtight switch device is used for assisting in airtight opening and closing of the pot cover. The filter screen is used for filtering large particles in the soup.
In conjunction with the schematic structural diagram of fig. 1, the following details are provided:
the device for boiling soup is characterized by comprising a pot body 11, a pot cover 5, a pot cover handle 3, a material inlet 9, an air pressure adjusting knob 4, a pot cover closed switch auxiliary device 12, an analyzer 8, a filter screen 14, a switch button 1, an expansion slot 2, a spectrometer 13, a main controller 6, an air dispersing port 7, a soup inlet 10 and a filter screen 14. The spectrometer is used for analyzing the soup in the analyzer to obtain the content proportion of various components in the soup. And the data is returned to the master controller for further calculation.
The switch button is used to switch the device on and off in special situations such as downtime.
The expansion slot is used for inserting and removing the memory card, because the memory space on the chip of the main controller is limited and the memory card can store the existing database data at a premium, the precious limited memory space on the main controller is avoided being occupied.
The pot cover handle is made of high-quality materials with poor heat conductors and is designed by using ergonomics.
The material inlet port allows material to enter directly from the port without having to open the lid and then add material. The access port is similar to a heart valve structure (i.e., a one-way valve structure). Although the material can be poured from this end, the gas, the soup, will not overflow from the material inlet.
The air pressure adjusting knob can adjust the air pressure in the pot body.
The pot cover airtight switch device is used for assisting in airtight opening and closing of the pot cover. The switching device is similar to that on the door. Flat-mouth hasp as shown in FIG. 3-!
The flowchart is used in conjunction with fig. 2, as follows:
in advance, various components in a large number of qualified soup stock are required to be analyzed by a certain method, and similar data of the obtained reliable samples are subjected to data fusion to obtain a fixed content proportion database A of each component. The analysis method can be a gas chromatography-mass spectrometry (GC-MS), namely a mixed liquid and mixed gas component qualitative and quantitative tool, and is used for identifying protein, lipid and polysaccharide cultural relics. When the cover is covered, the soup enters the analyzer from the soup inlet, the situation that the soup cannot enter the analyzer due to the fact that the air outlet is arranged on the analyzer is avoided due to the fact that the air pressure is too high, and the proportion B of various components in the soup is obtained by a certain method. The method can be a spectrometry method, namely, the liquid sample is subjected to accurate qualitative and quantitative analysis of beneficial metal elements such as heavy metal elements, potassium, sodium, calcium and the like. And (3) comparing the B with the A to obtain an adjustment strategy, transmitting the adjustment strategy to the cloud server through the master controller, and further transmitting the adjustment strategy to the user terminal to display the improvement strategy to the user. If B is the same as A within a certain threshold range, a prompt of 'soup stock qualification' is given to a user in an adjustment strategy.
Claims (7)
1. Device for boiling soup, comprising an analyzer (8) and a pan (11), characterized in that: the pot cover (5) is arranged at the top of the pot body (11), the analyzer (8) is arranged inside the pot body (11) and is connected with the pot cover (5), the top end of a shell of the analyzer (8) is connected with the pot cover (5), the main controller (6) and the spectrometer (13) are arranged in the shell of the analyzer (8), the main controller (6) is connected with the spectrometer (13), the bottom of the shell of the analyzer (8) is provided with the soup inlet (10) for the soup in the pot body (11) to enter, and the filter screen (14) is arranged at the soup inlet (10); a material inlet (9) is also arranged on the pot cover (5);
according to the soup boiling method implemented by the device, firstly, various components in qualified soup stock are analyzed, and data fusion is carried out on similar data of an obtained reliable sample to obtain a fixed content proportion database A of each component; the analysis method is a gas chromatography-mass spectrometry, namely a mixed liquid and mixed gas component qualitative and quantitative method or a spectrometry, and the gas chromatography-mass spectrometry is used for realizing the identification of protein, lipid and polysaccharide cultural relic organic matters; when the pot cover is covered, the soup enters the analyzer from the soup inlet, the situation that the soup cannot be used in the analyzer due to the fact that the air outlet is arranged on the analyzer in spite of high temperature does not occur, and the proportion B of various components in the soup is obtained by a certain method; the spectrometry is that the liquid sample is subjected to accurate qualitative and quantitative analysis of beneficial metal elements such as heavy metal elements, potassium, sodium, calcium and the like; the adjustment strategy is obtained by comparing the B with the A, and is transmitted to the cloud server through the main controller and further transmitted to the user terminal to display the improvement strategy to the user; if B is the same as A within a certain threshold range, a prompt of 'soup stock qualification' is given to a user in an adjustment strategy.
2. The device for cooking soup according to claim 1, characterized in that: an air pressure adjusting knob (4) is also arranged on the pot cover (5).
3. The device for cooking soup according to claim 1, characterized in that: the pot cover (5) is also provided with a switch button (1) for controlling the main controller (6).
4. The device for cooking soup according to claim 1, characterized in that: the upper part of the side wall of the housing of the analyzer (8) is provided with a gas-diffusing port (7).
5. The device for cooking soup according to claim 1, characterized in that: an expansion slot (2) for inserting and detaching the memory card is further arranged on the pot cover (5), and the expansion slot (2) is connected with a main controller (6).
6. The device for cooking soup according to claim 1, characterized in that: the pot cover (5) is covered at the upper end opening of the pot body (11) through a pot cover closed switch auxiliary device (12).
7. A method of cooking soup implemented using the apparatus for cooking soup as defined in claim 1, characterized in that: firstly, analyzing various components in qualified soup stock, and carrying out data fusion on similar data of the obtained reliable sample to obtain a fixed content proportion database A of each component; the analysis method is gas chromatography-mass spectrometry, namely a qualitative and quantitative method or a spectrometry of mixed liquid and mixed gas components, and the gas chromatography-mass spectrometry is used for identifying protein, lipid and polysaccharide cultural relics; when the pot cover is covered, the soup enters the analyzer from the soup inlet, the situation that the soup cannot be used in the analyzer due to the fact that the air outlet is arranged on the analyzer in spite of high temperature does not occur, and the proportion B of various components in the soup is obtained by a certain method; the spectrometry is that the liquid sample is subjected to accurate qualitative and quantitative analysis of beneficial metal elements such as heavy metal elements, potassium, sodium, calcium and the like; the adjustment strategy is obtained by comparing the B with the A, and is transmitted to the cloud server through the main controller and further transmitted to the user terminal to display the improvement strategy to the user; if B is the same as A within a certain threshold range, a prompt of 'soup stock qualification' is given to a user in an adjustment strategy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810895033.5A CN109259589B (en) | 2018-08-08 | 2018-08-08 | Device and method for boiling soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810895033.5A CN109259589B (en) | 2018-08-08 | 2018-08-08 | Device and method for boiling soup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109259589A CN109259589A (en) | 2019-01-25 |
| CN109259589B true CN109259589B (en) | 2023-12-29 |
Family
ID=65153262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810895033.5A Active CN109259589B (en) | 2018-08-08 | 2018-08-08 | Device and method for boiling soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109259589B (en) |
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| CN106950293A (en) * | 2017-02-09 | 2017-07-14 | 上海应用技术大学 | A kind of fragrance comparison in difference method of Chinese medicine chicken soup |
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| CN209932394U (en) * | 2018-08-08 | 2020-01-14 | 中瑞福宁机器人（沈阳）有限公司 | A device for making soup |
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| CN1883346A (en) * | 2005-06-23 | 2006-12-27 | 福斯机器人股份有限公司 | Cooking structure |
| JP2007043952A (en) * | 2005-08-10 | 2007-02-22 | Ariake Japan Co Ltd | Bouillon seasoning and method for producing the same |
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Also Published As
| Publication number | Publication date |
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| CN109259589A (en) | 2019-01-25 |
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