CN114680652B - Cooking device and cooking method - Google Patents
Cooking device and cooking method Download PDFInfo
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- CN114680652B CN114680652B CN202011632947.6A CN202011632947A CN114680652B CN 114680652 B CN114680652 B CN 114680652B CN 202011632947 A CN202011632947 A CN 202011632947A CN 114680652 B CN114680652 B CN 114680652B
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- cooking cavity
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- 238000010411 cooking Methods 0.000 title claims abstract description 316
- 238000000034 method Methods 0.000 title claims abstract description 44
- 235000013305 food Nutrition 0.000 claims abstract description 218
- 238000010438 heat treatment Methods 0.000 claims abstract description 194
- 238000001514 detection method Methods 0.000 claims abstract description 19
- 230000005540 biological transmission Effects 0.000 claims description 18
- 230000009471 action Effects 0.000 claims description 5
- 230000003213 activating effect Effects 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 20
- 230000001276 controlling effect Effects 0.000 description 12
- 230000008569 process Effects 0.000 description 11
- 230000000875 corresponding effect Effects 0.000 description 9
- 235000012184 tortilla Nutrition 0.000 description 9
- 238000006073 displacement reaction Methods 0.000 description 6
- 230000033001 locomotion Effects 0.000 description 6
- 230000007246 mechanism Effects 0.000 description 6
- 238000004891 communication Methods 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 239000007921 spray Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000013459 approach Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000005489 elastic deformation Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000011796 hollow space material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
Classifications
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- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
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- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices
-
- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices
- A47J37/108—Accessories, e.g. inserts, plates to hold food down during frying
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
- Electric Stoves And Ranges (AREA)
Abstract
The invention relates to the field of household appliances, and provides a cooking device, which comprises: a housing enclosing a cooking cavity for accommodating food; the humidity detection piece is at least partially positioned in the cooking cavity and is used for detecting the humidity of food; the heating component is connected with the shell and is arranged adjacent to the cooking cavity; a height adjusting member coupled to at least a portion of the heating assembly and moving relative to the housing to adjust a height of the cooking cavity; wherein the height of the cooking cavity after adjustment is determined according to humidity. The invention also provides a cooking method, and the cooking device, namely the cooking method, can enable the water content of the cooked food to be high, and enable the taste of the food to be soft and tender.
Description
Technical Field
The invention relates to the field of household appliances, in particular to a cooking device and a cooking method.
Background
A cooking device is a device that converts electrical or other energy into heat energy to heat food. Depending on the heating pattern, the cooking device has a variety of cooking types including frying, steaming, and various combinations. The related cooking device adopts light waves to bake and heat food, and the light wave irradiation device of the related cooking device is arranged above a baking tray for bearing the food, but the water content of the cooked food is smaller, and the taste is harder or firewood.
Disclosure of Invention
The invention provides a cooking device and a cooking method, which aim to solve the technical problem of how to improve the water content of food and enable the taste of the food to be soft and tender.
An embodiment of the present invention provides a cooking apparatus including: a housing enclosing a cooking cavity for accommodating food; the humidity detection piece is at least partially positioned in the cooking cavity and is used for detecting the humidity of food; the heating component is connected with the shell and is arranged adjacent to the cooking cavity; a height adjustment member coupled to at least a portion of the heating assembly for movement relative to the housing for adjusting a height of the cooking cavity; wherein the height of the cooking cavity after adjustment is determined according to the humidity.
Further, the heating assembly includes: a first heating element positioned above the cooking cavity adjacent the cooking cavity; a second heating member positioned below the cooking chamber adjacent to the cooking chamber; the height adjusting piece is connected with the first heating piece to drive the first heating piece to move up and down relative to the shell, and/or connected with the second heating piece to drive the second heating piece to move up and down relative to the shell.
Further, the heating assembly further comprises: and a third heating member connected to the housing and adjacent to the cooking cavity.
Further, the height adjusting member includes: a driving device for receiving a control signal to output a driving force, the control signal being determined according to the humidity; and the transmission device is connected with the driving device and at least part of the heating component so as to drive at least part of the heating component to move up and down relative to the shell under the action of the driving force.
Further, the cooking apparatus further includes: a humidifying element adjacent to the cooking chamber to output moisture to the cooking chamber.
The embodiment of the invention also provides a cooking method adopting the cooking device, which comprises the following steps: receiving the humidity of the food in the cooking cavity detected by the humidity detecting member; determining a first height of the cooking cavity according to the humidity detected by the humidity detecting member; wherein the humidity and the first height satisfy a preset relationship; controlling the height adjusting member to move until the height of the cooking cavity is the first height; and controlling the heating assembly to heat for a preset time period at a preset temperature.
Further, the humidity is in positive correlation with the first height.
Further, in a state where the humidity is between 5% and 8%, the first height is between 3 mm and 4 mm; in a state where the humidity is between 8% and 11%, the first height is between 5mm and 6 mm; the first height is between 6 and 7 millimeters in a state where the humidity is between 12 and 15 percent.
Further, after receiving the humidity of the food located in the cooking cavity detected by the humidity detecting element, before determining the first height of the cooking cavity according to the humidity detected by the humidity detecting element, the method further includes: determining target humidity corresponding to the preset thickness according to the preset thickness; and adjusting the humidity of the food in the cooking cavity until the humidity detected by the humidity detecting member is equal to the target humidity.
Further, adjusting the humidity of the food located in the cooking cavity includes: activating the heating assembly in a state in which the humidity is greater than the target humidity; and starting the humidifying component in a state that the humidity is smaller than the target humidity.
Further, the controlling the heating assembly to heat at a preset temperature for a preset period of time includes: controlling the heating assembly to heat the food at a first temperature for a first period of time; controlling the heating assembly to heat the food at a second temperature for a second period of time; wherein the first temperature is greater than the second temperature and the first time period is less than the second time period.
Further, the output power of the heating component is between 800 watts and 900 watts under the state of heating at the first temperature; the heating component heats at the second temperature, and the output power is between 750 watts and 800 watts.
Further, before the humidity detecting member detects the humidity of the food, the method further includes: starting the heating assembly to preheat the cooking cavity; and prompting to put the food when the temperature of the cooking cavity reaches the preset preheating temperature.
Further, after the controlling the heating assembly to heat at the preset temperature for a preset period of time, the method further comprises: and closing the heating assembly and moving the height adjusting piece until the height of the cooking cavity is a second height, wherein the second height is larger than the first height.
The cooking device provided by the embodiment of the invention is provided with a humidity detection assembly, a heating assembly and a height adjusting piece, wherein the height adjusting piece is connected with at least part of the heating assembly and moves relative to the shell so as to adjust the height of the cooking cavity; and, the height of the cooking cavity after adjustment is determined according to the humidity. The corresponding cooking cavity height is determined according to the humidity, the height adjusting piece drives the connected heating assembly to move relative to the shell so that the cooking cavity reaches the corresponding height, namely, the thickness of the food is adjusted to a corresponding value, the corresponding thickness of the food for cooking is determined according to the humidity of the food, the water content of the food is kept by cooking to the corresponding thickness, and the taste of the food is soft and tender.
Drawings
Fig. 1 is a schematic structural view of a cooking device according to an embodiment of the present invention;
fig. 2 is a schematic structural view of a first housing in the cooking apparatus according to the embodiment of the present invention;
Fig. 3 is a schematic structural view of a second housing in the cooking apparatus according to the embodiment of the present invention;
fig. 4 is an assembly schematic diagram of a first height adjusting element and a housing in a cooking apparatus according to an embodiment of the present invention;
fig. 5 is an assembly schematic diagram of a second height adjuster and a housing in a cooking apparatus according to an embodiment of the present invention;
fig. 6 is a schematic structural view of a cooking device according to an embodiment of the present invention when a height adjuster is at an initial position;
Fig. 7 is a schematic structural view of a cooking device according to an embodiment of the present invention when a height adjusting member is at a target position;
fig. 8 is a schematic structural view of another cooking apparatus according to an embodiment of the present invention;
Fig. 9 is a schematic structural view of a transmission element in a cooking device according to an embodiment of the present invention;
Fig. 10 is a schematic structural view of another cooking apparatus according to an embodiment of the present invention;
fig. 11 is a schematic flow chart of a cooking method according to an embodiment of the present invention;
fig. 12 is a schematic flow chart of another cooking method according to an embodiment of the present invention;
fig. 13 is a schematic flow chart of another cooking method according to an embodiment of the present invention;
Fig. 14 is a flow chart of another cooking method according to an embodiment of the present invention.
Description of the reference numerals
The lower surface of the X-cooking chamber, the upper surface of the Y-cooking chamber, the T1-initial height, the T2-target height, the 1-cooking device, the 2-dough cake, the 10-housing, the 10A-first type housing, the 11-cooking chamber, the 12A-opening, the 13A-closing door, the 10B-second type housing, the 12B-upper cover, the 13B-lower cover, the 20-humidity detecting member, the 30-heating assembly, the 31-first heating member, the 32-second heating member, the 33-third heating member, the 40-height adjusting member, the 41-driving device, the 42-driving device, the 421-driving gear, the 422-driven gear, the 423-lead screw, the 424-lead screw sleeve, and the 50-humidifying member.
Detailed Description
Various combinations of the features described in the embodiments may be performed without contradiction, for example, different embodiments may be formed by combining different features, and various possible combinations of the features in the present invention are not described further to avoid unnecessary repetition.
Various combinations of the features described in the embodiments may be performed without contradiction, for example, different embodiments may be formed by combining different features, and various possible combinations of the features in the present invention are not described further to avoid unnecessary repetition.
In the following description, references to the term "first/second/are merely to distinguish between different objects and do not indicate that the objects have the same or a relationship therebetween. It will be understood that references to orientation are to terms such as "above," "below," "inner," "outer," and the like, where the orientation is as intended for normal use.
In a specific embodiment, the cooking device provided by the embodiment of the invention can be used for cooking any food with changeable shape, for example, the food can be dough, minced meat cake and the like which can generate plastic deformation under the action of external force, wherein the plastic deformation refers to deformation which cannot be eliminated after the external force is removed; for example, the food may be gluten, steak, etc. that will elastically deform under the action of external force, wherein elastic deformation refers to deformation that will be eliminated after the external force is removed. Specific heating means for cooking include frying, baking, steaming, and various combinations. Cooking refers to a process of converting raw food into cooked food by heating, and includes a process of raising the temperature of cooked food by heating. It will be appreciated by those skilled in the art that the type of food being cooked and the type of heating do not impose limitations on the construction of the cooking apparatus. The technical scheme of the embodiment of the invention is described below by taking a cooking device as an example of a frying and baking machine.
In some embodiments, as shown in fig. 1, the cooking apparatus 1 includes: the housing 10, the humidity sensing member 20, the heating assembly 30, and the height adjusting member 40. The housing 10 has a hollow cooking cavity 11 for accommodating food, and the cooking cavity 11 is a hollow space for heating the food. The housing 10 is provided with an opening communicating the cooking cavity 11 and the external space of the housing 10 for a user to put food into the cooking cavity 11 through the opening or take out food from the cooking cavity 11. Alternatively, the opening may be selectively opened or closed to control the communication state between the cooking cavity 11 and the external space of the housing 10, specifically, when food needs to be put in or taken out, the opening is opened to communicate the cooking cavity 11 with the external space of the housing 10; in the process of heating food, the opening is closed to isolate the cooking cavity 11 from the external space of the shell 10, so as to prevent oil drops during heating from splashing out of the cooking cavity 11, prevent users from being scalded by the splashed oil drops, and simultaneously, the opening is closed to prevent heat during heating from being dissipated into the external space of the shell 10 through the opening, thereby improving the heating efficiency of the food. It should be noted that the housing 10 may be any structure with an opening and capable of controlling the opening and closing of the opening, and the specific structure of the housing 10 is described below by way of example with reference to fig. 2 and 3.
As shown in fig. 2, the first type of housing 10A includes a case 12A open on one side and a closing door 13A. The inside of the case 12A has a hollow cooking cavity 11, and an opening of the case 12A communicates the cooking cavity 11 and an external space of the case 12A. The closure door 13A is rotatably connected to the housing 12A and is movable between a first position and a second position by rotation of the closure door 13A. In the first position, the closing door 13A covers the opening of the case 12A, thereby isolating communication between the cooking cavity 11 and the external space of the case 12A; in the second position, the closing door 13A is away from the opening of the case 12A, thereby allowing the cooking chamber 11 to communicate with the external space of the case 12A.
As shown in fig. 3, the second type of housing 10B includes an upper cover 12B and a lower cover 13B, and the upper cover 12B and the lower cover 13B enclose a hollow cooking cavity 11. The upper cover 12B and the lower cover 13B are detachably coupled, and by separating the upper cover 12B from the lower cover 13B, the external space of the cooking cavity 11 and the housing 10B can be communicated, and by coupling the upper cover 12B with the lower cover 13B, the external space of the cooking cavity 11 and the housing 10B can be isolated.
At least part of the humidity detecting member 20 is located in the cooking cavity 11 and is used for detecting the humidity of food, and optionally, the humidity detecting member 20 is an air humidity detecting device, and the humidity of the food is indirectly determined by detecting the humidity of the air in the cooking cavity 11; optionally, the humidity detecting member 20 is a contact type humidity detecting device, and the humidity of the food is determined by contact with the surface of the food; optionally, the humidity detecting member 20 is a probe type humidity detecting device, and the detection of humidity at different positions inside the food is achieved by inserting a probe into the food. In some embodiments, the humidity sensing member 20 is connected to the housing 10 through a flexible connection, and a user manually contacts the humidity sensing member 20 with food or places the humidity sensing member 20 in the cooking cavity 11 to enable detection of the humidity of the food. In other embodiments, the humidity detecting member 20 is connected to the housing 10 through a mechanical arm, and the cooking apparatus 1 automatically stretches into the cooking cavity 11 or contacts with food through the mechanical arm control of the humidity detecting member 20, so as to automatically acquire the humidity of the food.
The heating assembly 30 is connected to the housing 10 and disposed adjacent to the cooking cavity 11, and the heating assembly 30 may be used to heat food in the cooking cavity 11 or to preheat the cooking cavity 11 according to a user's setting, so that the cooking cavity 11 is raised to a preset temperature.
The height adjusting member 40 is coupled to at least a portion of the heating assembly 30 and moves with respect to the housing 10 to adjust the height of the cooking cavity 11. Specifically, the height adjusting member 40 moves relative to the housing 10, and then moves at least part of the heating assembly 30 connected thereto, and since the heating assembly is adjacent to the cooking cavity, the movement of the heating assembly changes the height of the cooking cavity, and since food is disposed in the cooking cavity to be cooked, the maximum thickness of the food is the height of the cooking cavity, and thus the thickness of the food can be adjusted to a target thickness by adjusting the height of the cooking cavity.
The food is heated by the heating assembly 30. Optionally, in a state that the height adjustment of the cooking cavity 11 is completed, the heating assembly 30 contacts with the food in the cooking cavity 11, and heating of the food is achieved through heat conduction; alternatively, in a state where the height adjustment of the cooking cavity 11 is completed, the heating assembly 30 may not contact the food in the cooking cavity 11, and the heating of the food is achieved by the heat radiation. Wherein, the height of the cooking cavity 11 may be adjusted by adjusting the cooking cavity 11 to a preset height so that the element for adjusting the thickness of the food inside the cooking cavity 11 contacts the food, and adjusting the thickness of the food to a target thickness by extruding and rolling the food; the height of the cooking chamber 11 may be adjusted to be equal to the target thickness of the food, and the food may be directly pressed by members adjacent to the upper and lower sides of the cooking chamber 11 to change the thickness of the food to the target thickness.
It should be noted that the height adjusting member 40 is any structure that can achieve the thickness adjustment of the food, and the specific structure of the height adjusting member is exemplarily described below with reference to fig. 4 and 5.
As shown in fig. 4, the first type of height adjusting member 40A includes a lifting plate 41A and a roller 42A, the lifting plate 41A being movably coupled with the housing 10 such that a face of the lifting plate 41A adjacent to the cooking chamber 11 is movable in a height direction of the cooking chamber 11, the roller 42A being located in the cooking chamber 11 and slidably coupled with a face of the lifting plate 41A adjacent to the cooking chamber 11. The lifting plate 41A changes the height of the cooking chamber 11 by moving along the height direction of the cooking chamber 11 and drives the roller 42A to move to a preset position so that the distance between the bottom of the roller 42A and the surface of the cooking chamber 11 for carrying food is equal to the target thickness of the food, and the roller 42A slides along the surface of the lifting plate 41A adjacent to the cooking chamber 11, thereby rolling the thickness of the food to the target thickness.
As shown in fig. 5, the second type of height adjusting member 40B includes an upper pressing plate 41B and a lower pressing plate 42B, the upper pressing plate 41B being connected to the housing, being located above the cooking cavity 11 and adjacent to the cooking cavity 11, and the lower pressing plate 42B being connected to the housing 10, being located below the cooking cavity 11 and adjacent to the cooking cavity 11. Both the upper and lower pressing plates 41B and 42B are movable in the height direction of the cooking chamber 11. The upper and lower platens 41B and 42B change the height of the cooking chamber 11 by sliding in the height direction of the cooking chamber 11 such that the distance between the surface of the upper platen 41B adjacent to the cooking chamber 11 and the surface of the lower platen 42B adjacent to the cooking chamber 11 is the target thickness of the food, thereby pressing the thickness of the food to the target thickness.
In the following, a process of changing the thickness of food in the cooking apparatus 1 will be exemplarily described by taking a process of baking a tortilla in the cooking apparatus 1 as an example with reference to fig. 6 and 7. As shown in fig. 6, the cooking cavity 11 is formed by enclosing a surface of the housing 10 adjacent to the cooking cavity 11 and a surface of the height adjuster 40 adjacent to the cooking cavity 11, wherein the surface of the housing 10 above the cooking cavity 11 adjacent to the cooking cavity 11 is an upper surface Y of the cooking cavity, the surface of the height adjuster 40 adjacent to the cooking cavity 11 is a lower surface X of the cooking cavity, and a distance between the upper surface Y of the cooking cavity and the lower surface X of the cooking cavity is a height of the cooking cavity 11. The height adjusting member 40 may move up and down with respect to the housing 10 to move the lower surface X of the cooking chamber in the height direction of the cooking chamber 11, thereby changing the interval between the lower surface X of the cooking chamber and the upper surface Y of the cooking chamber, and thus changing the height of the cooking chamber 11. Specifically, as shown in fig. 6, after the preheating of the cooking apparatus 1 is completed, the user places the dough cake 2 on the lower surface X of the cooking cavity, and at this time, the height of the cooking cavity 11 is the initial height T1; after the user places the tortilla 2 on the lower surface X of the cooking cavity, the cooking device 1 detects the humidity of the tortilla 2 through the humidity detecting member 20, and determines the target thickness of the tortilla according to the humidity of the tortilla 2; after the target thickness is obtained, as shown in fig. 7, the cooking apparatus 1 controls the height adjusting member 40 to move upward in the height direction of the cooking chamber 11 (the movement direction is shown by an arrow in fig. 7) so that the lower surface X of the cooking chamber approaches the upper surface Y of the cooking chamber, and during the process in which the lower surface X of the cooking chamber approaches the upper surface Y of the cooking chamber, the tortilla 2 comes into contact with the upper surface Y of the cooking chamber and deforms under the pressure applied by the upper surface Y of the cooking chamber and the lower surface X of the cooking chamber to change the thickness of the tortilla 2, and the thickness of the tortilla 2 is equal to the distance between the upper surface Y of the cooking chamber and the lower surface X of the cooking chamber, that is, the thickness of the tortilla 2 is equal to the height of the cooking chamber 11; the lower surface X of the cooking chamber is continuously moved until the distance between the lower surface X of the cooking chamber and the upper surface Y of the cooking chamber is equal to the target thickness of the food, i.e., the height of the cooking chamber 11 is made to reach the target height T2 equal to the target thickness of the food, at which time the thickness of the doughnut 2 is changed to the target thickness by the pressure applied by the lower surface X of the cooking chamber and the upper surface Y of the cooking chamber.
Wherein the height of the cooking cavity 11 after adjustment is determined according to the humidity of the food detected by the humidity detecting member 20, the height of the cooking cavity 11 after adjustment is in positive correlation with the humidity, i.e., the target thickness of the food is determined according to the humidity of the food, and the height of the cooking cavity 11 is adjusted according to the target thickness of the food, wherein the height of the cooking cavity after adjustment is in positive correlation with the humidity of the food received when the height adjusting member is started. That is, the humidity of the food may be changed, the height adjusting member does not move according to the change of the humidity of the food at any time, but moves when the humidity of the food is detected by the humidity detecting member and transmitted to the height adjusting member, and the height of the cooking cavity after being adjusted is positively correlated with the detected humidity transmitted by the humidity detecting member.
Alternatively, the target thickness of the food is automatically determined according to the initial humidity of the food, which may be considered as the humidity detected by the humidity detecting member at the initial time of putting the food into the cooking cavity. After the initial humidity of the food is obtained, the target thickness of the food is directly determined according to the initial humidity of the food, the height of the cooking cavity 11 is determined according to the target thickness of the food, and the height of the cooking cavity 11 is adjusted according to the target thickness of the food.
Optionally, in other embodiments, the target thickness of the food is set by the user, the heating assembly 30 adjusts the initial humidity of the food to the target humidity according to the target thickness set by the user, the target humidity of the food is matched with the target thickness, and after the current humidity of the food reaches the target humidity, the thickness of the food is adjusted to the target thickness by the height adjusting device 40, wherein the thicker the target thickness of the food is, the higher the target humidity of the corresponding food is. Specifically, under the condition that the initial humidity of the food is different from the target humidity, the heating, drying or humidifying can be selected according to the difference between the initial humidity and the target humidity, and when the humidity detection part detects that the current humidity of the food is the same as the target humidity, the target humidity is transmitted to the height adjustment part. In this way, the cooking apparatus 1 can be made to adjust the thickness and humidity of the food such that the thickness of the food is in positive correlation with the humidity, not just the thickness of the food according to the initial humidity of the existing food. Therefore, when the food is heated, the humidity of the food can reach a target state before the water in the food is greatly lost, so that the water content of the food obtained by cooking is improved, and the taste of the food is soft and tender. For raw foods such as dough and raw meat, the aim of making the humidity of the food reach the target state is to make the maturity of the interior of the food reach the requirement, for example, after the chopsticks are inserted into the dough and pulled out, the chopsticks are not stained with the dough.
The cooking device provided by the embodiment of the invention is provided with the humidity detection component for detecting the humidity of the food, the heating component for adjusting the humidity of the food or heating the food and the height adjusting piece for adjusting the thickness of the food, the humidity of the food is obtained through the humidity detection component, and the humidity and the thickness of the food are adjusted through the heating component and the height adjusting piece, so that the humidity and the thickness of the food are matched, and when the food is heated, the maturity of the interior of the food can reach the requirement before the moisture in the interior of the food is greatly lost, so that the cooked food has high moisture content and soft and tender taste.
In some embodiments, as shown in fig. 8, the heating assembly 30 includes: the first heating member 31 and the second heating member 32, the first heating member 31 being located above the cooking cavity 11 and adjacent to the cooking cavity 11, and the second heating member 32 being located below the cooking cavity 11 and adjacent to the cooking cavity 11, i.e., the lower surfaces of the first heating member 31 and the second heating member 32 and the inner wall of the housing 10 enclose the cooking cavity 11. The height adjusting member 40 is connected with at least one of the first heating member 31 and the second heating member 32 to drive the first heating member 31 and/or the second heating member 32 to move up and down relative to the housing, so as to adjust the height of the cooking cavity 11, further, the food in the cooking cavity 11 is extruded by the first heating member 31 and the second heating member 32, so that the thickness of the food in the cooking cavity 11 reaches the target thickness, and simultaneously, in a state that the food reaches the target thickness, the first heating member 31 and the second heating member 32 are in contact with the food, and the first heating member 31 and the second heating member 32 heat the food through heat conduction at the same time, without moving the first heating member 31 and the second heating member 32 again, so that the control step of the cooking device 1 for cooking the food is simplified. Optionally, the height adjusting member 40 is connected to one of the first heating member 31 and the second heating member 32 to drive the first heating member 31 or the second heating member 32 to move up and down relative to the housing 10, the height adjusting member 40 only needs to adjust the position of one of the first heating member 31 and the second heating member 32, and the position of the cooking cavity 11 and the housing 10 is not changed, only the height of the cooking cavity 11 is changed, and the control of the cooking device 1 on the height adjusting member 40 is simplified. Optionally, the height adjusting member 40 is connected to the first heating member 31 and the second heating member 32, and drives the first heating member 31 and the second heating member 32 to move up and down relative to the housing 10, so that the adjusting speed of the height of the cooking cavity 11 is increased by the opposite movement of the first heating member 31 and the second heating member 32, and meanwhile, the thickness of the food can be changed faster by applying the extrusion force to the food by two lowering operations.
In some embodiments, as shown in fig. 8, the heating assembly 30 further includes a third heating member 33, the third heating member 33 is connected to the housing 10 and adjacent to the cooking cavity 11, specifically, the third heating member 33 is a heating wire and connected to a sidewall of the cooking cavity 11, and the third heating member 33 heats the food by emitting high-energy light waves to the food, that is, the third heating member 33 assists the first heating member 31 and the second heating member 32 to heat the food by heat radiation, thereby improving the heating efficiency of the food. Optionally, the third heating element 33 is movably connected with the housing 10, and the third heating element 33 is connected with the height adjusting element 40, and the height adjusting element 40 drives the third heating element 33 to move up and down relative to the housing 10, so as to ensure that the third heating element 33 is adjacent to the cooking cavity 11. Optionally, at least one of the first heating member 31, the second heating member 32 and the third heating member 33 is further used for preheating the cooking cavity 11, i.e., heating the air in the cooking cavity 11, i.e., the inner wall of the cooking cavity 11, before the food has been put into the cooking cavity 11, further improving the heating efficiency of the food. Optionally, at least one of the first heating member 31, the second heating member 32 and the third heating member 33 is further configured to reduce the humidity of the food by baking the food in a state where the initial humidity of the food is higher than the target humidity, so that the humidity of the food reaches the target humidity.
In some embodiments, as shown in fig. 9, the height adjuster 40 includes: a driving device 41 and a transmission device 42. The driving device 41 receives a control signal, which is determined based on the humidity of the food detected by the humidity detecting member, to output the driving force. The transmission device 42 is connected with the driving device 41 and at least part of the heating assembly 30 to drive at least part of the heating assembly 30 to move up and down relative to the housing under the action of driving force. Specifically, after the humidity of the food is detected by the humidity detecting member 20, a target thickness of the food, which is equal to a target height of the cooking cavity 11, is determined according to the humidity of the food, the cooking device 1 passes through a difference between a preset initial height of the cooking cavity 11 and the target height of the cooking cavity 11, and determines a displacement output by the driving device 41 according to a driving form of the driving device 42, so that the height of the cooking cavity 11 is changed from the preset initial height to the target height, wherein the driving device 41 drives a portion of the heating assembly 30 connected to the driving device 42 to move through the driving device 42 until the height of the cooking cavity 11 returns to the preset initial height after each cooking is completed. The driving device 41 and the transmission device 42 are any structure capable of driving the part, connected with the transmission device 42, of the heating assembly 30 to move up and down relative to the shell 10, for example, the driving device 41 is a linear motor, the transmission device 42 is a transmission shaft, an output shaft of the driving device 41 is connected with one end of the transmission shaft, and the other end of the transmission shaft is connected with at least one part of the heating assembly 30, so that at least one part of the heating assembly 30 is driven to move up and down relative to the shell 10; for example, the driving device 41 is a rotary motor, the transmission device 42 is a gear screw mechanism, at least a portion of the heating assembly 30 is connected to the gear screw mechanism, the driving device 41 converts a rotary motion into a linear motion through the gear screw mechanism, and drives at least a portion of the heating assembly 30 to move up and down with respect to the housing 10. In the following, with reference to fig. 9, a specific structure and a transmission process of the driving device 41 and the transmission device 42 will be exemplarily described, taking the driving device 41 as a rotating motor, the transmission device 42 as a geared screw mechanism, and the first heating element 31 being connected to the transmission device 42.
As shown in fig. 9, the driving device 41 is a rotary electric machine, and the transmission device 42 includes: a driving gear 421, a driven gear 422, a screw 423 and a screw sleeve 424. The output shaft of rotating electrical machines and driving gear 421 fixed connection, driving gear 421 and driven gear 422 meshing, driven gear 422 and lead screw 423 fixed connection, the lead screw 423 outside sets up the external screw thread, and the inside of lead screw cover 424 is provided with the screw hole that has the internal screw thread that matches with this external screw thread, and outside lead screw 423 was located through this screw hole cover to the lead screw cover 424, first heating element 31 and lead screw cover 424 fixed connection, wherein, the extending direction of lead screw 423 is basically parallel with the direction of height of cooking cavity 11. After the rotating motor receives the control signal, the output shaft of the rotating motor rotates to drive the driving gear 421 to rotate, the driving gear 421 drives the driven gear 422 to rotate, the driven gear 422 drives the screw rod 423 to rotate, and in the rotating process of the screw rod 423, the screw rod sleeve 424 is driven to slide along the axis direction of the screw rod 423 through acting force between the external thread of the screw rod 423 and the internal thread of the screw rod sleeve 424, so that the first heating element 31 is driven to move up and down relative to the shell 10. The modulus of the driven gear 422 is the same as the modulus of the driving gear 421 to ensure that the driving gear 421 and the driven gear 422 can be meshed, and the number of teeth of the driven gear 422 is greater than that of the driving gear 421, so as to increase the torque of the driven gear 422 through speed reduction and torque increase, and further increase the force of the screw 423 and the screw sleeve 424 to drive the first heating element 31 to move upwards.
A method of determining the output angular displacement of the rotary electric machine according to the difference in height between the target height of the cooking cavity 11 and the preset initial height will be exemplarily described below taking the gear mechanism shown in fig. 9 as an example of the gear mechanism. The linear displacement of the first heating element 31 is related to the rotation angle of the output shaft of the rotary electric machine as follows:
（1）
In the formula (1), T is a linear displacement of the first heating element 31, α is an angular displacement of an output shaft of the rotary electric machine, z 2 is the number of teeth of the driven gear 422, z 1 is the driving gear 421, and d is a pitch of the screw 423. When it is necessary to adjust the cooking cavity 11 from the initial height T1 to the target height T2, the rotation angle α' of the output shaft of the target rotating electric machine can be obtained by making t=t2-T1 in the formula (1):
In some embodiments, as shown in fig. 10, the cooking apparatus 1 further includes a humidifying element 50 adjacent to the cooking chamber 11 to output moisture into the cooking chamber 11, thereby increasing the humidity of the food, and further increasing the humidity of the food to a target humidity when the initial humidity of the food is lower than the target humidity. Alternatively, the humidifying element 50 sprays water directly onto the surface of the food in the cooking chamber 11, or sprays water mist or steam into the cooking chamber 11, thereby causing the food in the cooking chamber 11 to raise humidity by absorbing moisture. Alternatively, the humidifying element 50 may enable the cooking device 1 to perform a cooking function by outputting moisture into the cooking chamber 11 and then heating the moisture in the cooking chamber 11 by the heating assembly 30; or the humidifying element 50 is further provided with a heating element to spray hot water vapor into the cooking chamber 11, thereby enabling the cooking device 1 to perform a steaming function.
The embodiment of the invention also provides a cooking method by adopting the cooking device 1, which is realized by controlling the elements of the cooking device 1 through the electric control element, wherein the electric control element can be an electric control element arranged in the cooking device, and the electric control element of the cooking device 1 realizes the control of the cooking device 1 through signal wires or wireless transmission; the electric control element can also be a control device in a household intelligent home system, and the electric control element can control the cooking device 1 through near field communication or local area network communication; the electronic control element may also be a server in a cloud computing system, which enables control of the cooking device 1 via remote network communication.
As shown in fig. 11, the cooking method includes:
step S101, receiving the humidity of the food in the cooking cavity detected by the humidity detecting piece.
Specifically, the humidity of the food in the cooking cavity is obtained by contacting the food with the humidity detecting member or inserting the humidity detecting member into the food. The specific time at which the humidity detecting member detects the humidity of the food may be determined according to the actual situation or may be triggered by the user. Wherein the humidity of the food is represented by the water content of the food, and the water content of the food is specifically the weight of water in the food accounting for the total weight of the food, for example, the total weight of the food is 100g, the weight of water contained in the food is 5g, and the water content of the food is 5%. The humidity detection piece can indirectly detect the water content of the food through the conductivity of the food, and the higher the water content of the food is, the stronger the conductivity of the food is.
Step S102, determining a first height of the cooking cavity according to the humidity detected by the humidity detecting piece.
Specifically, the target thickness of the food is determined according to the humidity of the food, and the target thickness of the food is determined as the first height of the cooking cavity, i.e., the first height of the food is equal to the target thickness of the food. Wherein the humidity is in positive correlation with the first height, specifically, the first height is between 3mm and 4 mm in a state that the water content of the food is between 5% and 8%; in a state that the water content of the food is between 8% and 11%, the first height is between 5mm and 6 mm; the first height is between 6 and 7 millimeters in a state where the moisture content of the food is between 12 and 15 percent.
Step S103, controlling the height adjusting piece to move until the height of the cooking cavity is the first height.
Specifically, the height adjusting member drives at least a portion of the heating element connected to the height adjusting member to move up and down with respect to the housing, thereby changing the height of the cooking cavity until the height of the cooking cavity is the first height. Wherein the control member determines the height of the cooking cavity by controlling the displacement of the output of the height adjuster. Alternatively, in a state in which the height of the cooking cavity is the first height, the heating assembly contacts the food in the cooking cavity, and changes the thickness of the food to the same target thickness as the first height by pressing.
Step S104, the heating component is controlled to heat for a preset time period at a preset temperature.
Specifically, step S104 includes:
Step S401, controlling a heating component to heat food in a cooking cavity at a first temperature for a first period of time;
Specifically, a temperature detection element is arranged in the cooking cavity, after the control element controls the heating component to be started, a timing element is started to record heating time, meanwhile, the temperature detection element detects the temperature of the surface of the heating component at preset time intervals, and when the temperature of the surface of the heating component reaches a first temperature, the electric control element closes the heating component until the temperature detection element detects that the temperature of the surface of the heating component is lower than a first temperature preset threshold value; when the temperature detection element detects that the temperature of the surface of the heating component is lower than a first temperature preset threshold value, the electric control element controls the heating component to be started so as to continuously heat food in the cooking cavity; the above process is repeated until the heating duration recorded by the time element reaches the first duration.
Step S402, controlling the heating assembly to heat the food in the cooking cavity at a second temperature for a second period of time.
Specifically, after the heating time length reaches the first time length, the control element changes the power of the heating assembly according to the second temperature, and the timing element clears the recorded heating time length; the temperature detection element detects the temperature in the cooking cavity at preset time intervals, and the electric control element turns off the heating assembly until the temperature detection element detects that the temperature in the cooking cavity is lower than a second temperature preset threshold value when the temperature in the cooking cavity reaches a second temperature; when the temperature detection element detects that the temperature in the cooking cavity is lower than a second temperature preset threshold value, the electric control element controls the heating assembly to be started so as to continuously heat food in the cooking cavity; the above process is repeated until the heating duration recorded by the time element reaches the second duration.
The first temperature is higher than the second temperature, the first time is shorter than the second time, namely, food in the cooking cavity is quickly heated at high temperature, so that a layer of crispy shell for locking water is formed on the surface of the food, then the heating temperature is reduced, the moisture in the food is prevented from being quickly lost in the heating process, the target maturity of the food is ensured to be reached, the water saturation of the food is further improved, and the taste of the food is softer or the food is burnt outwards and inwards tender.
In some embodiments, the heating assembly has an output power of between 800 watts and 900 watts in a state where the heating assembly is heated at the first temperature; the heating component is heated at the second temperature, and the output power of the heating component is between 750 watts and 800 watts.
In some embodiments, as shown in fig. 12, the cooking method provided in this embodiment is different from the cooking method shown in fig. 11 in that, between step S102 and step S103 in fig. 11, further includes:
step S105, determining target humidity corresponding to the preset thickness according to the preset thickness.
Specifically, a target humidity corresponding to the thickness is determined according to the thickness set by the user, and the target humidity is in positive correlation with the thickness set by the user.
And step S106, adjusting the humidity of the food in the cooking cavity until the humidity detected by the humidity detecting piece is equal to the target humidity.
Specifically, the humidity detection part detects the humidity of the food, and then judges the relationship between the humidity of the food and the target humidity. And when the heating component is started to heat the food, detecting the humidity of the food every preset time, and closing the heating component when the detected humidity of the food is equal to the target humidity. In the process of heating the cooking cavity through the heating component to reduce the humidity of the food, before detecting the humidity of the food each time, the heating component is closed to reduce the temperature of the cooking cavity, and the temperature is kept for a period of time until the moisture in the food is evenly distributed. And when the humidifying element is started, detecting the humidity of the food every preset time, and closing the humidifying element when the detected humidity of the food is equal to the target humidity. During the process of increasing the humidity of the food by heating the cooking cavity through the heating assembly, the humidifying element is turned off and the food is left for a period of time until the moisture in the food is uniformly distributed, before each time the humidity of the food is detected.
In some embodiments, as shown in fig. 13, the cooking method provided in this embodiment is different from the cooking method shown in fig. 11 in that, before step S101 in fig. 11, the method further includes:
step S107, starting the heating assembly to preheat the cooking cavity.
Wherein, before putting into the culinary art chamber with food, promote the temperature of the inside temperature of temperature and culinary art chamber in the culinary art chamber through heating element, can prevent when heating food, the temperature in the culinary art chamber and the inner wall absorption heating element that the culinary art chamber sent, improved heating efficiency.
Step S108, when the temperature of the cooking cavity reaches the preset preheating temperature, prompting to put food.
After the heating component is started, the temperature in the cooking cavity is detected through the temperature detection element, and when the temperature in the cooking cavity reaches the preheating temperature, a prompt signal is output to prompt a user to put food into the cooking cavity, wherein the prompt signal can be an acoustic signal, such as beeping sound or voice prompt, or can be an optical signal, such as lamp tube flickering.
In some embodiments, as shown in fig. 14, the cooking method provided in this embodiment is different from the cooking method shown in fig. 11 in that, after step S104 in fig. 11, it further includes:
Step S109, the heating assembly is turned off and the height adjusting piece is moved until the height of the cooking cavity is the second height.
Specifically, the second height is greater than the first height, i.e., after the heating of the food is completed, the height adjusting member is lowered, and the height of the cooking cavity is returned to the preset second height, so that the user can take out the food.
The foregoing description is only of the preferred embodiments of the present invention, and is not intended to limit the scope of the present invention.
Claims (12)
1. A cooking device, comprising:
A housing enclosing a cooking cavity for accommodating food;
the humidity detection piece is at least partially positioned in the cooking cavity and is used for detecting the humidity of food;
The heating component is connected with the shell and is arranged adjacent to the cooking cavity;
A height adjusting member coupled to at least a portion of the heating assembly and moving with respect to the housing to adjust a height of the cooking cavity; the height of the cooking cavity after adjustment is determined according to the humidity, the height of the cooking cavity after adjustment is a first height, and the humidity and the first height are in positive correlation;
In a state in which the humidity is between 5% and 8%, the first height is between 3 mm and 4 mm; in a state where the humidity is between 8% and 11%, the first height is between 5 mm and 6 mm; the first height is between 6 and 7 millimeters in a state where the humidity is between 12 and 15 percent.
2. The cooking device of claim 1, wherein the heating assembly comprises:
a first heating element positioned above the cooking cavity adjacent the cooking cavity;
a second heating member positioned below the cooking chamber adjacent to the cooking chamber;
The height adjusting piece is connected with the first heating piece to drive the first heating piece to move up and down relative to the shell, and/or connected with the second heating piece to drive the second heating piece to move up and down relative to the shell.
3. The cooking device of claim 2, wherein the heating assembly further comprises:
and a third heating member connected to the housing and adjacent to the cooking cavity.
4. A cooking device according to any one of claims 1 to 3, wherein the height adjuster comprises:
a driving device for receiving a control signal to output a driving force, the control signal being determined according to the humidity;
and the transmission device is connected with the driving device and at least part of the heating component so as to drive at least part of the heating component to move up and down relative to the shell under the action of the driving force.
5. The cooking device of claim 1, wherein the cooking device further comprises:
a humidifying element adjacent to the cooking chamber to output moisture to the cooking chamber.
6. A cooking method using the cooking apparatus according to any one of claims 1 to 5, wherein the cooking method comprises:
Receiving the humidity of the food in the cooking cavity detected by the humidity detecting member;
Determining a first height of the cooking cavity according to the humidity detected by the humidity detecting member; wherein the first height is in positive correlation with the humidity, and the first height is between 3 mm and 4 mm in a state that the humidity is between 5% and 8%; in a state where the humidity is between 8% and 11%, the first height is between 5mm and 6 mm; the first height is between 6 and 7 millimeters in a state where the humidity is between 12 and 15%;
controlling the height adjusting member to move until the height of the cooking cavity is the first height;
And controlling the heating assembly to heat for a preset time period at a preset temperature.
7. The cooking method of claim 6, wherein after receiving the humidity of the food located in the cooking cavity detected by the humidity detecting member, the method further comprises, before determining the first height of the cooking cavity based on the humidity detected by the humidity detecting member:
Determining target humidity corresponding to the preset thickness according to the preset thickness;
and adjusting the humidity of the food in the cooking cavity until the humidity detected by the humidity detecting member is equal to the target humidity.
8. The cooking method of claim 7, wherein adjusting the humidity of the food located within the cooking cavity comprises:
activating the heating assembly in a state in which the humidity is greater than the target humidity;
And starting the humidifying component in a state that the humidity is smaller than the target humidity.
9. The cooking method according to claim 6, wherein the controlling the heating assembly to heat at a preset temperature for a preset period of time comprises:
controlling the heating assembly to heat the food at a first temperature for a first period of time;
controlling the heating assembly to heat the food at a second temperature for a second period of time;
Wherein the first temperature is greater than the second temperature and the first time period is less than the second time period.
10. The cooking method according to claim 9, wherein the heating assembly is heated at the first temperature at an output power of between 800 watts and 900 watts; the heating component heats at the second temperature, and the output power is between 750 watts and 800 watts.
11. The cooking method according to claim 6, further comprising, before the humidity detecting member detects the humidity of the food:
starting the heating assembly to preheat the cooking cavity;
And prompting to put the food when the temperature of the cooking cavity reaches the preset preheating temperature.
12. The cooking method according to claim 6, further comprising, after said controlling said heating assembly to heat at a preset temperature for a preset period of time:
and closing the heating assembly and moving the height adjusting piece until the height of the cooking cavity is a second height, wherein the second height is larger than the first height.
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