CN109645809A - A kind of cooking methods of cooking apparatus - Google Patents
A kind of cooking methods of cooking apparatus Download PDFInfo
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- CN109645809A CN109645809A CN201710932328.0A CN201710932328A CN109645809A CN 109645809 A CN109645809 A CN 109645809A CN 201710932328 A CN201710932328 A CN 201710932328A CN 109645809 A CN109645809 A CN 109645809A
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- agitating paddle
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- pot body
- cooking
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- 238000010411 cooking Methods 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 113
- 235000013305 food Nutrition 0.000 claims abstract description 110
- 230000007306 turnover Effects 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000021419 vinegar Nutrition 0.000 claims description 12
- 239000000052 vinegar Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 230000003044 adaptive effect Effects 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 abstract description 10
- 230000000694 effects Effects 0.000 description 42
- 238000010586 diagram Methods 0.000 description 11
- 238000003756 stirring Methods 0.000 description 8
- 241000251468 Actinopterygii Species 0.000 description 5
- 235000013527 bean curd Nutrition 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- 238000009434 installation Methods 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000028804 PERCHING syndrome Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000008450 motivation Effects 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000003068 static effect Effects 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
-
- 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
- A47J36/16—Inserts
- A47J36/165—Stirring devices operatively connected to cooking vessels when being removably inserted inside
-
- 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
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Commercial Cooking Devices (AREA)
Abstract
The present invention relates to a kind of cooking methods of cooking apparatus, the cooking apparatus includes pot body, pot cover, agitating paddle, and the driving mechanism of driving agitating paddle movement, the agitating paddle is laterally swingably arranged in pot body, the agitating paddle includes at least segmental arc in the longitudinal direction, the internal wall pot body includes shape adaptable cambered surface when swinging with the segmental arc, the cooking methods include at least the stir-frying stage, driving mechanism driving agitating paddle swings back and forth in pot body in the stir-frying stage, the bottom surface of the segmental arc and side form slice and scoop up food materials, turn-over is fallen after rise, the agitating paddle is according to food materials characteristic, food materials amount, cooking method automatic adjusument swing angle, hunting frequency.Compared with prior art, upper and lower level food materials constantly substitute position and obtain stir-frying repeatedly, and the agitating paddle, according to food materials characteristic, food materials amount and cooking method automatic adjusument swing angle, hunting frequency, so that the mixing such as food materials, condiment is more uniform, mouthfeel is more preferable.
Description
Technical field
The present invention relates to a kind of cooking methods of cooking apparatus.
Background technique
Existing cooking machine usually has the function of automatic hot oil, automatic turning and frying, temperature automatically controlled etc., generally include base, pot body,
Agitating paddle and pot cover etc., agitating paddle is vertically-mounted to be arranged on pot cover, drives agitating paddle to make rotating motion by driving mechanism, from
And the intracorporal food materials movement of pot is driven to realize stir-frying.
However, food materials often will form the problem of turn-taking, upper layer food in pot body since its agitating mode is Stirring
Material is in upper layer always, and lower layer's food materials are in lower layer always, cannot achieve the effect of slice stir-frying, so that upper and lower level food materials can not
It is uniformly mixed, on the one hand easily causes the problem of viscous pot is charred, another aspect food materials are unable to get uniform mixing and influence mouth
Sense, and condiment can not be uniformly mixed with food materials.
Summary of the invention
In view of this, it is necessary to provide the cooking methods that a kind of food materials are uniformly mixed.
The present invention is achieved through the following technical solutions:
A kind of cooking methods of cooking apparatus, the cooking apparatus include pot body, pot cover, agitating paddle and driving agitating paddle movement
Driving mechanism, the agitating paddle is laterally swingably arranged in pot body, which includes at least arc in the longitudinal direction
Shape section, the internal wall pot body include shape adaptable cambered surface when swinging with the segmental arc, and the cooking methods, which include at least, to stir-fry
In the stage, driving mechanism driving agitating paddle swings back and forth in pot body in the stir-frying stage, and the bottom surface and side of the segmental arc are formed
Slice scoops up food materials, turn-over is fallen after rise, and the agitating paddle is according to food materials characteristic, food materials amount, cooking method automatic adjusument angle of oscillation
Degree, hunting frequency.
The cooking apparatus further includes heating device, the heating devices heat pot body in the stir-frying stage.
In the stir-frying stage agitating paddle can also according to the temperature self-adaptation of pot body adjust agitating paddle swing angle,
Hunting frequency.
The agitating paddle is 0 ° when being located at bottom of pot body center, the angle that the agitating paddle swings back and forth in the stir-frying stage
Range is -90 ° to 90 °.
The period that agitating paddle swings back and forth in the stir-frying stage is 2 to 20 seconds.
The agitating paddle is 0 ° when being located at bottom of pot body center, further includes boiling in water for a while, then dress with soy, vinegar, etc. a pot stage before the stir-frying stage, described
Boiling in water for a while, then dress with soy, vinegar, etc. the angular range that the agitating paddle swings back and forth in pot stage is -60 ° to 60 °.
It is 0 ° when the agitating paddle is located at bottom of pot body center, the agitating paddle includes initial position, and when initial position should
Angular range where agitating paddle be 90 ° to 120 ° or initial position when the agitating paddle where angular range be -90 ° to -
120°。
The agitating paddle automatically resets to initial position after the cooking methods culinary art.
The bottom elevational view of the segmental arc is circular arc, and the central angle of the circular arc is 30 to 120 °, the internal wall pot body packet
Include the cambered surface of hemisphere planar corresponding with the circular arc or spherical crown planar.
The top surface front view of the segmental arc is parabola or circular arc.
Beneficial effect of the invention is that
The agitating paddle is laterally swingably arranged in pot body, which includes at least segmental arc in the longitudinal direction, should
Internal wall pot body includes the cambered surface that shape is adapted when swinging with the segmental arc, and the cooking methods include at least the stir-frying stage, turn over
Driving mechanism driving agitating paddle swings back and forth in pot body in the stir-fry stage, and the bottom surface of the segmental arc and side form slice for object
Shovel rises, turn-over is fallen after rise, and the agitating paddle is according to food materials characteristic, food materials amount and cooking method automatic adjusument swing angle, swing
Frequency.First since agitating paddle has segmental arc in the longitudinal direction, the agitating paddle for the linear that the compares segmental arc has poly-
Burnt effect, i.e. food materials can be gathered after stirring under segmental arc effect to pot body center, laterally be arranged additionally, due to agitating paddle
Always stir-frying is realized to swing, be stirred the food materials that paddle boosts at first and fall most slow, i.e., to be boosted at first food materials falling after rise
To the top of pot body, and agitating paddle is that circulation is swung from right to left again from left to right, so that upper and lower level food materials constantly substitute
Position obtains stir-frying repeatedly, so that the mixing such as food materials, condiment is more uniform, cooking level and mouthfeel can be obtained greatly
Big promotion.In addition, the agitating paddle is according to food materials characteristic, food materials amount and cooking method automatic adjusument swing angle, swing
Frequency needs two sides grillING for different food materials such as fish, then the angle for needing to swing it is larger could by the thorough turn-over of fish,
The frequency of swing then needs relatively slowly, to decoct to fish-skin to sallow ability turn-over and continue to decoct another side；If frangible class food materials such as bean curd
More slowly, leaf class etc. is easily charred class and then needs hunting frequency is higher to avoid being charred the frequency for needing to swing；More than food materials amount then
The swing angle of agitating paddle should be increased；The frequency that cooking method such as quick-fried class needs to swing will be fast, for example stew
The frequency that class is then swung can be slow, in this way, adjusting the swing frequency of agitating paddle according to food materials characteristic, food materials amount, cooking method
Rate and swing angle, so that stir-frying effect reaches most preferably, this is that prior art Stirring cannot achieve, existing agitating paddle
It only can control the speed of rotation, stir-frying effect is had a greatly reduced quality.
The cooking apparatus further includes heating device, the heating devices heat pot body in the stir-frying stage.Heated
It stir-fries in journey, so that stir-frying effect is preferable.
In the stir-frying stage agitating paddle can also according to the temperature self-adaptation of pot body adjust agitating paddle swing angle,
Hunting frequency.Due to the freshness of all kinds of food materials, the difference of water content, the temperature of pot body also can be different, further basis
The temperature of pot body goes the adjustment swing angle of agitating paddle, hunting frequency that can promote cooking effect, make the dish mouthfeel of culinary art compared with
It is good.
The agitating paddle is 0 ° when being located at bottom of pot body center, the angle that the agitating paddle swings back and forth in the stir-frying stage
Range is -90 ° to 90 °.In this way, the intracorporal food materials of pot can be pushed stir-frying utmostly interior, so that stir-frying effect is preferable.
The agitating paddle is 0 ° when being located at bottom of pot body center, further includes boiling in water for a while, then dress with soy, vinegar, etc. a pot stage before the stir-frying stage, described
Boiling in water for a while, then dress with soy, vinegar, etc. the angular range that the agitating paddle swings back and forth in pot stage is -60 ° to 60 °.This is because boiling in water for a while, then dress with soy, vinegar, etc. usually all is assistant in pot stage
Material, agitating paddle swing angle are easy greatly very much high-ranking officer's material strip to pot edge, are easily sticked on pot edge, will affect condiment and food materials in this way
Mixing, influences the mouthfeel of dish, and therefore, -60 ° to 60 ° of the swing angle of agitating paddle is preferably in boiling in water for a while, then dress with soy, vinegar, etc. pot stage.
It is 0 ° when the agitating paddle is located at bottom of pot body center, the agitating paddle includes initial position, and when initial position should
The angular range of agitating paddle is 90 ° to 120 °.This is because the initial position of agitating paddle is located at pot edge or more, on the one hand conveniently stir
Mix the dismounting of paddle；On the other hand also food materials is facilitated to be put into pot, interference will not be generated.If first putting food materials will not influence to stir
The installation of paddle.
The agitating paddle automatically resets to initial position after the cooking methods.In this way, pot body can preferably be got out
Interior dish, and agitating paddle also facilitates user to take out cleaning, in addition can also realize and not tear agitating paddle open, can also take out pot body
Purpose, it is user-friendly.
The bottom elevational view of the segmental arc is circular arc, and the central angle of the circular arc is 30 to 120 °, the internal wall pot body packet
Include the cambered surface of hemisphere planar corresponding with the circular arc or spherical crown planar.The focus of circular arc is the center of circle, to have centripetal effect
Fruit, to have the effect of that during swinging, the food materials in four orientation have so that food materials are all gathered to center
There is the effect gathered, so that food materials are regardless of that can realize extraordinary stir-frying effect in which direction.
The top surface front view of the arc segment is parabola or circular arc.Parabola and circular arc all have a focus, all have to
The effect that the heart is gathered, top surface also make food materials achieve the effect that gather, to further promote stir-frying effect.
Detailed description of the invention
Below in conjunction with attached drawing, invention is further described in detail:
Fig. 1 is the schematic diagram of the first better embodiment of cooking apparatus of the present invention；
Fig. 2 is the cross-sectional view of cooking apparatus described in Fig. 1；
Fig. 3 is the schematic diagram of agitating paddle cross section described in Fig. 1；
Fig. 4 is the schematic diagram of another feature cross-section of agitating paddle；
Fig. 5 is the schematic diagram of the another feature cross-section of agitating paddle；
Fig. 6 is the schematic diagram of the third feature cross-section of agitating paddle；
Fig. 7 is the process stress analysis schematic diagram of agitating paddle stir-frying food materials；
Fig. 8 is the schematic diagram of the pot body；
Fig. 9 is the 4th kind of structural schematic diagram of agitating paddle；
Figure 10 is the schematic diagram of the second better embodiment of cooking apparatus of the present invention.
The corresponding label of component names is as follows in figure:
10, cooking apparatus；11, machine base outer shell；12, pot body；121, cambered surface；13, pot cover；14, agitating paddle；141, shaft；142,
Segmental arc；1421, top surface；1422, bottom surface；1423, side；1422a, bottom surface；1423a, side；1422b, bottom surface；1423b,
Side；1422c, bottom surface；1423c, side；142d, segmental arc；1422d, bottom surface；1424d, straightway；12d, pot body；15, it drives
Motivation structure；16, heating device；20, cooking apparatus；21, agitating paddle；211, shaft.
Specific embodiment
With reference to the accompanying drawing and embodiment the present invention is described in further detail:
Embodiment one:
The schematic diagram of the first better embodiment of cooking apparatus described in Fig. 1 and Fig. 2 is please referred to, the cooking apparatus 10 includes base
The driving mechanism 15 that shell 11, pot body 12, pot cover 13, agitating paddle 14 and driving agitating paddle 14 move, pot body 12 is embedded sets for this
Enter in machine base outer shell 11, which is fastened in pot body 12, which is laterally swingably arranged in pot body 12, should
Driving mechanism 15 is mounted in machine base outer shell 11.In the present embodiment, the cooking apparatus 10 further includes heating device 16, should
Heating device 16 heats cup body, which can be electromagnetic heating, electrothermal tube heating, 16 shape of heating device and pot
The lateral wall of body 12 is adapted.
In the present embodiment, 14 both ends of agitating paddle are respectively provided with shaft 141, which is installed in outside base
On shell 11, which drives one of shaft 141 that agitating paddle 14 is driven to swing back and forth.
Also referring to Fig. 3, the agitating paddle 14 includes segmental arc 142 in the longitudinal direction, which includes
Shape adaptable cambered surface 121 when being swung with the segmental arc 142, the segmental arc 142 include top surface 1421, bottom surface 1422 and
Two sides 1423 of top surface 1421 and bottom surface 1422 are connected, the bottom surface 1422 and side 1423 form 0 to 70 ° of angle.This
The angle that bottom surface 1422 described in invention and side 1423 are formed refers to the angle of bottom surface 1422 Yu 1423 intersection of side,
It is angle of the present invention between face and face when bottom surface 1422 and side 1423 are plane respectively；It in addition also include bottom
Angle between face and the tangent line and tangent line of side intersection, referring to Fig. 4, such as bottom surface 1422a and side 1423a are arcs
When face, then the tangent line of bottom surface 1422a and side 1423a are done respectively with intersection, the folder formed between tangent line and tangent line
Angle；Referring to Fig. 5, when also to include one of bottom surface 1422b and side 1423b for another example be cambered surface, then with bottom surface 1422b and
The tangent line of the cambered surface is done in the side intersection 1423b, and the angle that the bottom surface 1422b and side 1423b are formed is tangent line and another
The angle of one plane；Referring to Fig. 6, furthermore such as bottom surface 1422c and side 1423c has several tortuous faces, then the bottom of with
The angle that face 1422c and the angle of the side intersection 1423c are bottom surface 1422c of the present invention and side 1423c is formed.
Further from the selection reason of amechanical angle analysis angle, referring to Fig. 7, being analyzed respectively in figure in agitating paddle
Three states in 14 swing process.State 1 is that agitating paddle 14 is in 12 bottom of pot body, 0=0 ° of the swing angle δ of agitating paddle 14.
State 2 is the angle that agitating paddle 14 swings δ 1, and state 3 is the angle that agitating paddle 14 swings δ 2.The bottom surface 1422 of agitating paddle 14 with
The angle of side 1423 is γ, and food materials stress is gravity G, the support force FN and frictional force f on inclined-plane, wherein θ=γ-δ.If
Food materials remain static, FN=G*cos θ, f=G*sin θ.As G*sin θ > f, when the component of gravity is greater than frictional force, food materials
It will be by the power with frictional force opposite direction.In state 1, because of 0=0 ° of δ, θ=γ, frictional force f=G*sin θ=G*sin γ.
Food materials stress is to leave the bottom of a pan direction.In state 2, because of 1=γ of δ, θ=0, food materials are only faced its branch by gravity and paddle
Support force.In state 3, because 2 value of δ 2 > γ, θ=γ-δ is negative, i.e. direction and state 1 is reversed.As G*sin θ
When > frictional force f, food materials will climb over paddle face and fall into the bottom of a pan.So sin θ is bigger, the power that food materials are received is bigger.And this power is to me
For be advantageous.So we need to increase θ.θ=γ-δ, when mono- timing of γ, δ's is bigger, and the absolute value of θ is also bigger.But
It is δ bigger, it is more that food materials will be pushed to pot body oral area, so we need to reduce γ value.Paddle face angle γ is small, can be formed
The cutting edge face of similar perching knife, is easy to enter food materials " shovel " on agitating paddle 14, so that food materials are formed in 14 switching process of agitating paddle
The effect of stir-frying.
As it can be seen that different angle degrees corresponds to different stir-frying effect curves, research find wherein 45 ° and 70 ° be two
Different inflection points, stir-frying effect is best at 5 ° to 45 °, and the effect that stir-fries between 45 ° to 70 ° has the tendency that slowly being deteriorated, when being greater than
Stir-fry the decline of effect straight line at 70 °.Due to the bottom surface 1422 and 0 ° to 70 ° of the formation of side 1423 of angle, it is real to form shovel face
Show the effect of slice, so as to efficiently scoop up promotion food materials, simultaneously because side 1423 has certain angle, without
It is to be vertically to the setting of pot body 12 also to have the function of gathering food materials, is further ensured that the food materials boosted at first drop down onto pot body 12 most
Above, i.e., upper and lower level food materials are alternately more thorough, it is more uniform to guarantee that food materials, condiment mix, when bottom surface 1422 and side 1423
Angle be greater than 70 °, side 1423 more tends to vertically, and side 1423 is not easy to scoop up food materials, and food materials are easy directly to drop back into pot body, from
And cannot preferably realize the alternating of upper and lower level food materials, stir-frying effect can reduce.
In the present embodiment, the distance of the top surface 1421 to bottom surface 1422 be 5 to 20 millimeters, the top surface 1421 to
The distance of bottom surface 1422 can be unevenness, as long as within the scope of 5 to 20 millimeters.When less than 5 millimeters, food materials are in side
1423 buildup effects are deteriorated, it is easy to directly slip over from the top surface of agitating paddle 14 1421 and fall into the bottom of a pan, food materials cannot be preferable
Area to upper layer, the effect that upper and lower level food materials alternately replace position can be deteriorated, and cannot form the uniform effect that preferably stir-fries；When
When greater than 20 millimeters, food materials are attached on the inner wall of pot body 12 readily along agitating paddle 14, are not easy to cross agitating paddle 14 to turn over and are dropped down onto pot
In vivo, to also will affect stir-frying effect, and food materials are easy to be burnt by burnt close to internal wall pot body always.The top surface 1421
Width be 1 to 5 millimeter, the width of certain top surface 1421 be also possible to it is uneven, as long as meeting 1 to 5 millimeter.Institute
State that the narrower food materials in top surface 1421 are easier to cross top surface, when being greater than 5 millimeters, food materials, which are not easy to cross top surface 1421, to be fallen after rise to pot
In body 12, food materials are attached on the inner wall of pot body readily along agitating paddle 14, to also will affect stir-frying effect；In addition, top surface
1421 width are wider, and the overall dimensions of agitating paddle 14 are also bigger, and the weight of entire agitating paddle 14 is heavier, and user picks and places inconvenient；It removes
Except this, 14 size of agitating paddle also will affect greatly the capacity of entire pot body 12, and the volume of agitating paddle 14 occupies the space of food materials,
And 14 volume of agitating paddle is also not easy to clean greatly.
Further, the gap between 14 inner wall of the segmental arc 142 and pot body is 0.5 to 5 millimeter, and gap can also be with
Unevenness, as long as within the scope of 0.5 to 5 millimeter.It is easy to appear the problem of picking up food with chopsticks apart from bigger than normal, is theoretically got over apart from smaller
It is good, since there are due to exemplar machining accuracy difference and build-up tolerance, distance is too small, is easy to appear interference problem.Preferably
0.5 to 5 millimeter.
In the present embodiment, 1422 front view of bottom surface of the segmental arc 142 is circular arc, and the central angle of the circular arc is 30
To 120 °, the internal wall pot body includes the cambered surface of spherical crown planar corresponding with the circular arc, and also internal wall pot body can also be with hemisphere face certainly
The cambered surface of shape.The focus of circular arc is the center of circle, thus have the effect of it is centripetal, thus have so that food materials are all gathered to center
Effect, during swinging, the food materials in four orientation all have the effect gathered, so that food materials are regardless of at which
A direction can realize extraordinary stir-frying effect.1421 front view of top surface of the arc segment 142 is parabola.Parabola
Also have focus, have the effect of it is centripetal gather, top surface 1421 also makes food materials achieve the effect that gather, thus further promotion turn over
Fry effect.
Since agitating paddle 14 has segmental arc 142, the agitating paddle for the linear that the compares segmental arc 142 tool in length direction
There is focusing, i.e. food materials can be gathered after stirring under the effect of segmental arc 142 to 12 center of pot body, additionally, due to agitating paddle
14 laterally setting realize stir-frying always to swing, be stirred the food materials that paddle 14 boosts at first and fall after rise most slow, i.e., pushed away at first
The food materials risen are fallen after rise to the top of pot body 12, and agitating paddle 14 is circulation swing from right to left again from left to right, so that
The available stir-frying repeatedly of upper and lower level food materials, so that the mixing such as food materials, condiment is more uniform, cooking level and mouthfeel are all
It is available greatly to be promoted；Further, since the bottom surface 1422 forms 0 to 70 ° of angle with side 1423, to form shovel
Face forms the effect of slice, can efficiently scoop up promotion food materials, while side 1423 is not to be vertically to pot body setting to have yet
The effect of food materials is gathered, to be further ensured that the food materials boosted at first drop down onto the top of pot body, i.e. upper and lower level food materials replace
More thoroughly, it is more uniform to guarantee that food materials, condiment mix.
It is appreciated that the top surface front view of the arc segment may be circular arc.
It is appreciated that the top view two sides of the agitating paddle are circular arc and in " X " shape, realize that better food materials gather effect
Fruit, so that stir-frying is more uniform.
It is appreciated that the driving mechanism can also drive two shafts that agitating paddle is driven to swing back and forth.
It is appreciated that the bottom elevational view for stating segmental arc is circular arc, the central angle of the circular arc is 120 ° to 180 °, institute
State the cambered surface that internal wall pot body includes dome shape corresponding with the circular arc or spherical crown planar.When the central angle of circular arc is 180 °,
Agitating paddle is entirely circular arc, and preferably stir-frying effect is also able to achieve when being directed to more food materials.
It is appreciated that the segmental arc only includes roof and the two sidewalls that connect with roof, due to there is no bottom wall, when
Food materials are clipped in pot inner wall and when paddle bottom surfaces, be not easy it is stuck there is the case where stall, the cross-sectional width of the roof is 1 to 5 milli
Rice, the distance between described roof to internal wall pot body are 5 to 20 millimeters；The angle of the side wall and internal wall pot body is 0 to 70 °.
It is appreciated that the bottom surface 1422d front view of the segmental arc 142d is circular arc also referring to Fig. 8 and Fig. 9, it should
Segmental arc 142d is located at pot body center, and the agitating paddle further includes straightway 1424d, and straightway 1424d connection is arranged in circle
The end of arc, the pot body 12d inner wall include the cambered surface and and straightway of dome shape corresponding with the circular arc or spherical crown planar
The plane of cooperation.
The cooking methods of the cooking apparatus 10 include the stir-frying stage, and the driving mechanism 15 drives agitating paddle in the stir-frying stage
14 swing back and forth in pot body 12, and the bottom surface 1422 of the segmental arc 142 and side 1423 form that slice scoops up material, turn-over returns
It falls, the agitating paddle 14 is according to food materials characteristic, food materials amount and cooking method automatic adjusument swing angle, hunting frequency.The food
Object characteristic includes fish, meat, frangible class such as bean curd etc., tubers, leaf vegetables etc., cooking method include quick-fried class, stew class,
GrillING class etc..The agitating paddle 14 is according to food materials characteristic, food materials amount and cooking method automatic adjusument swing angle, swing frequency
Rate needs two sides grillING for different food materials such as fish, then the angle for needing to swing is larger to put the thorough turn-over of fish
Dynamic frequency then need it is relatively slow, to fish-skin decoct to it is sallow could turn-over continue to decoct another side, for frangible class food materials such as bean curd if need
More slowly, leaf class etc. is easily charred class and then needs hunting frequency is higher to avoid being charred the frequency to be swung；Then answering more than food materials amount
When the swing angle for increasing agitating paddle；The frequency that cooking method such as quick-fried class needs to swing will be fast, for example stew class
The frequency then swung can be slow, in this way, adjusting the swing frequency of agitating paddle 14 according to food materials characteristic, food materials amount, cooking method
Rate and swing angle, so that stir-frying effect reaches most preferably, so that the dish mouthfeel cooked is more preferable, this is that prior art rotation is stirred
Mixing cannot achieve, and existing agitating paddle only can control the speed of rotation, and stir-frying effect is had a greatly reduced quality.
In the present embodiment, the cooking apparatus further includes heating device 16, the heating device in the stir-frying stage
16 heating pot bodys, are stir-fried during heating so that the effect that stir-fries is preferable.In the present embodiment, in the stir-frying stage
The agitating paddle 14 can also adjust swing angle, hunting frequency according to the temperature self-adaptation of pot body, fresh due to all kinds of food materials
The difference of degree, water content, therefore the temperature of pot body 12 also can be different, further remove adjustment agitating paddle 14 according to the temperature of pot body 12
Swing angle, hunting frequency can promote cooking effect, make culinary art dish taste good.
In the present embodiment, it sets when the agitating paddle 14 is located at bottom of pot body center as 0 °, the agitating paddle 14 wraps
Include initial position, when initial position the angular range of the agitating paddle be 90 ° to 120 ° or initial position when the agitating paddle angle
Spending range is -90 ° to -120 °, and the initial position of agitating paddle 14 is located at pot edge or more, on the one hand facilitates the dismounting of agitating paddle 14；
On the other hand also facilitate food materials to be put into pot body 12, interference will not be generated.If the peace of agitating paddle will not be influenced by first putting food materials
Dress.The angular range that the agitating paddle 14 swings back and forth in the stir-frying stage is -90 ° to 90 °, the week which swings back and forth
Phase is 2 to 10 seconds, in this way, being sufficiently mixed food materials, can sufficiently be changed between food materials and food materials, between food materials and condiment
Learning reaction keeps the dish after culinary art more healthy, delicious.
It in the present embodiment, further include boiling in water for a while, then dress with soy, vinegar, etc. a pot stage before the stir-frying stage, it is described to boil in water for a while, then dress with soy, vinegar, etc. the agitating paddle in pot stage
14 angular ranges to swing back and forth are -60 ° to 60 °.Boiling in water for a while, then dress with soy, vinegar, etc. in pot stage is all usually condiment, 14 swing angle of agitating paddle too great Rong
Easy high-ranking officer's material strip is easily sticked on pot edge, will affect the mixing of condiment and food materials in this way, influence the mouthfeel of dish to pot edge, because
This, -60 ° to 60 ° of the swing angle of agitating paddle is preferably in boiling in water for a while, then dress with soy, vinegar, etc. pot stage.
In the present embodiment, the agitating paddle 14 automatically resets to initial position after the cooking methods, in this way, can
Preferably to get out the intracorporal dish of pot, and agitating paddle 14 also facilitates user to take out cleaning, in addition can also realize and not tear stirring open
Paddle 14, the purpose that can also take out pot body 12 are user-friendly.
Embodiment two:
Please refer to the schematic diagram of the second better embodiment of cooking apparatus described in Figure 10, the cooking apparatus 20 and cooking apparatus
10 difference is: only wherein one end is equipped with shaft 211 to the agitating paddle 21, which drives agitating paddle
21 swing back and forth, and the other end of the agitating paddle 21 extends to above the region of the covered pot body 12 of heating device 16.
The agitating paddle 21 can be the stirring paddle structure of one various forms of embodiment.
Single-ended fixed installation agitating paddle 21, so that mounting structure is simple and easy for installation, facilitates user to dismount；Additionally, due to
The region that heating device 16 is covered is the highest region of temperature, and the other end of agitating paddle 21 extends to above heating device and covered
The region of lid pot body 12 allows the food materials of heating zone all to be boosted stir-frying, and such food materials are available effectively to stir-fry,
It is not susceptible to be charred phenomenon；In addition to this, cantilever agitating paddle 21 is also used as slice use, holds shaft 211 and connects end
Point, the blade portion of agitating paddle 21 can shovel food materials into plate as slice.
The other structures and beneficial effect of present embodiment are identical as embodiment one, will not repeat them here.
Claims (10)
1. a kind of cooking methods of cooking apparatus, it is characterised in that: the cooking apparatus includes pot body, pot cover, agitating paddle and drives
The driving mechanism of dynamic agitating paddle movement, the agitating paddle are laterally swingably arranged in pot body, and the agitating paddle is in length direction
Upper to include at least segmental arc, which includes the adaptable cambered surface of shape, the cooking methods when swinging with the segmental arc
Including at least the stir-frying stage, driving mechanism driving agitating paddle swings back and forth in pot body in the stir-frying stage, the bottom of the segmental arc
Face and side form that slice scoops up food materials, turn-over is fallen after rise, and the agitating paddle is adaptive according to food materials characteristic, food materials amount, cooking method
Swing angle, hunting frequency should be adjusted.
2. the cooking methods of cooking apparatus as described in claim 1, it is characterised in that: the cooking apparatus further includes heating dress
It sets, the heating devices heat pot body in the stir-frying stage.
3. the cooking methods of cooking apparatus as claimed in claim 2, it is characterised in that: the agitating paddle is also in the stir-frying stage
Swing angle, the hunting frequency of agitating paddle can be adjusted according to the temperature self-adaptation of pot body.
4. the cooking methods of cooking apparatus as described in claim 1, it is characterised in that: the agitating paddle is located in bottom of pot body
It is 0 ° when the heart, the angular range that the agitating paddle swings back and forth in the stir-frying stage is -90 ° to 90 °.
5. the cooking methods of cooking apparatus as claimed in claim 4, it is characterised in that: agitating paddle is back and forth in the stir-frying stage
The period of swing is 2 to 20 seconds.
6. the cooking methods of cooking apparatus as described in claim 1, it is characterised in that: the agitating paddle is located in bottom of pot body
It is 0 ° when the heart, further includes boiling in water for a while, then dress with soy, vinegar, etc. a pot stage before the stir-frying stage, it is described to boil in water for a while, then dress with soy, vinegar, etc. the angle that the agitating paddle swings back and forth in pot stage
Range is -60 ° to 60 °.
7. the cooking methods of the cooking apparatus as described in claim 1 to 6 any one, it is characterised in that: the agitating paddle position
It is 0 ° when bottom of pot body center, the agitating paddle includes initial position, angular range when initial position where the agitating paddle
Be 90 ° to 120 ° or initial position when the agitating paddle where angular range be -90 ° to -120 °.
8. the cooking methods of cooking apparatus as claimed in claim 7, it is characterised in that: should after the cooking methods culinary art
Agitating paddle automatically resets to initial position.
9. the cooking methods of cooking apparatus as described in claim 1, it is characterised in that: the bottom elevational view of the segmental arc is
Circular arc, the central angle of the circular arc are 30 to 120 °, and the internal wall pot body includes hemisphere planar corresponding with the circular arc or spherical crown surface
The cambered surface of shape.
10. the cooking methods of cooking apparatus as claimed in claim 9, it is characterised in that: the top surface front view of the segmental arc
For parabola or circular arc.
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| CN201710932328.0A CN109645809A (en) | 2017-10-10 | 2017-10-10 | A kind of cooking methods of cooking apparatus |
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| CN201710932328.0A CN109645809A (en) | 2017-10-10 | 2017-10-10 | A kind of cooking methods of cooking apparatus |
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| CN109953651A (en) * | 2017-12-26 | 2019-07-02 | 九阳股份有限公司 | A kind of cooking methods of automatic cooking utensil |
| CN110575057A (en) * | 2019-10-11 | 2019-12-17 | 佛山市集智智能科技有限公司 | A cooking machine and a cooking spatula |
| CN112273982A (en) * | 2020-10-19 | 2021-01-29 | 珠海优特智厨科技有限公司 | Pot body movement control method, cooking utensil, storage medium and computer equipment |
| CN113491431A (en) * | 2020-03-18 | 2021-10-12 | 深圳汉食智能科技有限公司 | Automatic cooking equipment and method |
| US11229322B2 (en) | 2020-04-06 | 2022-01-25 | Sharkninja Operating Llc | Dynamic flip toaster |
| CN114869138A (en) * | 2022-04-14 | 2022-08-09 | 深圳拓邦股份有限公司 | A stirring mechanism of an intelligent cooking machine, an intelligent cooking machine and a method for obtaining the stirring trajectory thereof |
| CN115553647A (en) * | 2021-07-01 | 2023-01-03 | 佛山市顺德区美的电热电器制造有限公司 | Cooking device, control method thereof, and computer-readable storage medium |
| US12232647B2 (en) | 2019-02-26 | 2025-02-25 | Sharkninja Operating Llc | Stowable countertop cooking system |
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| CN114869138A (en) * | 2022-04-14 | 2022-08-09 | 深圳拓邦股份有限公司 | A stirring mechanism of an intelligent cooking machine, an intelligent cooking machine and a method for obtaining the stirring trajectory thereof |
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Application publication date: 20190419 |