TWI641320B - Bread making machine capable of making floss and method for making floss - Google Patents

Abstract

A method for making floss is performed by a bread maker. The method first heats to a first conditioning temperature within a first conditioning time, and intermittently stirs a floss ingredient, and then controls the bread maker to suspend operation until the time reaches A second conditioning time or a trigger signal is received. After the pause is over, the floss ingredients are heated and intermittently stirred for a third conditioning time to make a floss product.

Description

Bread making machine capable of making floss and method for making floss

The invention relates to a bread maker, in particular to a bread maker capable of making floss.

With the trend of enjoying fresh bread, bread makers have become one of the common household appliances in the home. Users only need to put the prepared bread materials into the bread maker, and the bread maker will automatically perform stirring, baking, etc. Procedure to make bread.

However, the existing bread maker can only make bread. In the busy life of industry and commerce, if ordinary people want to enjoy the fun of homemade floss, they must use other appropriate tools. The current bread maker does not have a function similar to that of floss.

Therefore, it is an object of the present invention to provide a bread maker capable of automatically conditioning the function of pork floss.

Therefore, the present invention can make a floss bread maker, including a timing unit, a control unit connected to the timing unit, a heating unit connected to the control unit, and a A mixing unit connected to the control unit, wherein the control unit controls the heating unit to heat to a first conditioning temperature, and controls the stirring unit to intermittently stir a floss ingredient until the timing unit counts to a first conditioning time, and then the control unit controls the breadmaker to pause Operate until the timing unit counts to a second conditioning time or the control unit receives a trigger signal. After the pause is over, the control unit controls the heating unit to heat and controls the stirring unit to intermittently stir the meat and pork ingredients until the timing unit times to a third conditioning time. To make a finished product of floss.

In one embodiment, the control unit controls the heating unit to heat in an intermittent manner.

In one embodiment, when the control unit controls the heating unit to heat to the first conditioning temperature, the three different stirring frequencies of the stirring unit are controlled to intermittently stir-fry the pork floss ingredients until the timing unit counts to the first conditioning time.

In one embodiment, after the pause is over, the control unit first controls the heating unit to intermittently heat to a second conditioning temperature, and controls the stirring unit to intermittently stir the meat floss ingredients at two different frequency stirring frequencies, and then controls the heating unit to change the temperature Maintain the second conditioning temperature, and control the stirring unit to intermittently stir fry ingredients at the same stirring frequency. Finally, control the heating unit to adjust the temperature to a third conditioning temperature, and control the stirring unit to intermittently stir the floss with the same stirring frequency. The ingredients are counted by the timing unit to the third conditioning time to make the meat floss finished product.

In one embodiment, after the finished pork floss is finished, the control unit The heating unit is also controlled to control heating and the stirring unit to intermittently stir the pork floss products until the timing unit counts to a fourth conditioning time.

In addition, another object of the present invention is to provide a method for making floss.

Therefore, the method for making floss according to the present invention is performed by a bread maker. The method includes the following steps: (a) heating to a first conditioning temperature within a first conditioning time, and intermittently stirring a floss ingredient; b) Suspend operation until time reaches a second conditioning time or after receiving a trigger signal, perform step (c); and (c) heating and intermittently stirring the meat floss ingredients during a third conditioning time to make a meat floss product .

In one embodiment, the method for making floss further comprises a step (d) after step (c), heating and intermittently stirring the floss product within a fourth conditioning time.

In an embodiment, step (c) includes the following sub-steps: (c-1) intermittently heating to a second conditioning temperature, and intermittently stirring the meat floss ingredients at two different frequency stirring frequencies; (c-2) temperature Maintain the second conditioning temperature and intermittently stir the floss ingredients at the same stirring frequency; and (c-3) adjust the temperature to a third conditioning temperature and intermittently stir the floss ingredients at the same stirring frequency until the time reaches The third conditioning time to make the floss finished product.

In one embodiment, in step (a), the bread machine uses three different stirring frequencies to intermittently stir the floss ingredients.

In one embodiment, in step (a), the bread maker is heated to the first conditioning temperature in an intermittent manner.

The effect of the present invention is that through the control of temperature and time and the mixing project, the bread maker can achieve the function of automatically conditioning pork floss.

100‧‧‧ Bread Making Machine

10‧‧‧ timing unit

20‧‧‧Heating unit

30‧‧‧ mixing unit

40‧‧‧control unit

T1‧‧‧First conditioning temperature

T2‧‧‧Second conditioning temperature

T3‧‧‧Third conditioning temperature

T4‧‧‧Fourth conditioning temperature

Tm1‧‧‧First conditioning time

Tm2‧‧‧second conditioning time

Tm3‧‧‧ third conditioning time

Tm4‧‧‧Fourth conditioning time

S10 ~ S40‧‧‧‧step

Other features and effects of the present invention will be clearly presented in the embodiment with reference to the drawings, in which: FIG. 1 is a schematic circuit block diagram of a bread maker capable of making pork floss according to the present invention; FIG. 2 is a method for making pork floss according to the present invention; And FIG. 3 is a temperature-time diagram of the “post-heating and stirring operation” program of this embodiment.

Before the present invention is described in detail, it should be noted that in the following description, similar elements are represented by the same numbers.

Referring to FIG. 1, a schematic circuit block diagram of an embodiment of a bread maker capable of making meat floss according to the present invention. The bread maker 100 can use temperature and time control and mixing works to achieve the function of automatically conditioning meat floss.

In this embodiment, the bread maker 100 includes a timing unit 10, a heating unit 20, a mixing unit 30, and a control unit 40. The timing unit 10 is used for adjusting Calculate the heating or stirring time in each stage; the heating unit 20 is used to heat the ingredients in the bread maker 100; the stirring unit 30 is used to stir the ingredients in the bread maker 100, which can be a stirring rod or a stirrer; control The unit 40 is connected to the timing unit 10, the heating unit 20, and the stirring unit 30, and is used to control the operations between the units.

With reference to FIG. 2, the method for making meat floss according to the present invention uses three programs of “pre-heating operation”, “manual operation” and “post-heating mixing operation” to control the temperature, time and mixing, so that the bread maker 100 can automatically adjust The meat floss with excellent flavor will be described in detail below.

When the user freezes and dries the pork and Sichuan pork overnight, he tears it into shredded pork and puts it into the bread maker 100 along with ingredients such as seasonings, and sets the bread maker 100 to perform a floss making process (for example, by pressing ""), The bread maker 100 enters the "pre-heating operation" routine and executes step S10.

In step S10, the control unit 40 controls the heating unit 20 to start heating the meat floss ingredients to the first conditioning temperature T1, and controls the stirring unit 30 to intermittently stir the meat floss ingredients until the timing unit 10 counts to the first conditioning time Tm1. In this embodiment, the first conditioning time Tm1 is 10 minutes, the first conditioning temperature T1 is 80 degrees, and the heating unit 20 is heated intermittently by the setting of the first heating program in Table 1 below, that is, the heating unit 20 It will be heated to the first conditioning temperature T1 at a frequency of heating (working) Ton1 time (for example: 30 seconds) / pausing Toff1 time (for example: 2 seconds).

In addition, the stirring unit 30 is a setting room of the first stirring program according to Table 1 below. The meat floss ingredients are stirred intermittently. By heating the meat floss ingredients while stirring, the meat floss ingredients can be rolled up and down and fully heated. The stirring unit 30 will be divided into three stages with different stirring frequencies. The first stage is stirring (working) Tm11on Time (for example: 0 seconds) / pause Tm11off time (for example: 8 seconds) and perform a1 round (for example: 1 time); the second stage is to stir Tm12on time (for example: 5 seconds) / pause Tm12off Time (for example: 0 seconds) to perform agitation, and execute a2 times (for example: 36 times); the third stage is to perform the frequency of stirring Tm13on time (for example: 25 seconds) and pause Tm13off time (for example: 5 seconds) Stir and execute a3 times, a3 is set to the first conditioning time Tm1 minus the time of the first stage and the second stage. Time is stirred at the frequency of the third stage until the first conditioning time Tm1 ends.

After the timing unit 10 counts to the first conditioning time Tm1, the bread maker 100 will enter the "manual operation" procedure and execute step S20, waiting for the user to open the upper cover of the bread maker 100 and use a rubber spatula to dial the inner pot After sticking the meat crumbs, press the “START” button (not shown) on the bread maker 100 again. The purpose is to Avoid the uneven heating caused by the sticky meat, which will affect the flavor and taste of the final product.

In step S20, the control unit 40 controls the bread maker 100 to suspend operation until the timing unit 10 counts to the second conditioning time Tm2 or the control unit 40 receives a trigger signal generated when the "START" button is pressed. In other words, the duration of the "manual operation" procedure is determined by when the user presses the "START" button. If the user does not want to dial the sticky meat scraps from the inner pot or does not pay attention to the time, when the timing unit 10 counts to the first For the second conditioning time Tm2 (for example: 5 minutes), the bread maker 100 still ends the "manual operation" procedure, enters the "post-heating stirring operation" procedure, and executes step S30.

In step S30, the control unit 40 controls the heating unit 20 to heat and controls the stirring unit 30 to intermittently stir the meat floss ingredients until the timing unit 10 counts to the third conditioning time Tm3.

In this embodiment, in order to maintain the length of the floss fiber and to make the finished color of the floss product uniform and crisp, the "post-heating and stirring operation" program can be further divided into three sub-programs.

In the first subroutine, the meat floss ingredients are uniformly heated to make them dry. The heating unit 20 and the stirring unit 30 will be heated and stirred in an intermittent manner according to the settings in Table 2 below, and the first subroutine is executed. Tm31 time, the heating unit 20 executes the second heating program, and heats to the second conditioning temperature T2 with the frequency of heating Ton31 time (for example: 20 seconds) / pause Toff31 time (for example: 12 seconds), and the actual In the embodiment, the second conditioning temperature T2 is 115 degrees, and the total time of the first subroutine execution time Tm31 and the second conditioning time Tm2 is 10 minutes.

The stirring unit 30 executes the second stirring program, and is divided into two stages with different stirring frequencies. The first stage is based on the stirring (working) Tm311on time (for example: 0 seconds) / pause Tm311off time (for example: 8 seconds). Stir at a frequency and perform b1 times (for example: 1 time); the second stage is to perform stirring at a frequency of stirring Tm312on time (for example: 6 seconds) / pause Tm312off time (for example: 4 seconds), and perform b2 times, b2 Set the first subroutine execution time Tm31 minus the time of the first stage, the number of times the remaining time is executed, that is, after the execution of the first stage, the remaining time is stirred at the frequency of the second stage until the first stage A subroutine ends.

In the second subroutine, it is mainly maintained at a certain temperature and increased stirring to make the fiber of the meat floss material more detailed. Therefore, the heating unit 20 and the stirring unit 30 will be heated and stirred in an intermittent manner according to the settings in Table 3 below. And the second subroutine is executed for Tm32 (for example: 40 minutes). In order to keep the temperature at the second conditioning temperature T2, the heating unit 20 executes a third heating procedure. When the temperature is lower than the second conditioning temperature At T2, heating is performed at the frequency of heating Ton32 time (for example: 22 seconds) / pause Toff32 time (for example: 10 seconds); and when the temperature is greater than the second conditioning temperature T2, it is heating for Ton32 'time (for example: 12 seconds) ) / Pause Toff32 'frequency heating (for example: 20 seconds).

The stirring unit 30 executes a third stirring program, and performs stirring at a frequency of stirring Tm32on time (for example: 2.5 seconds) / pause Tm32off time (for example: 7.5 seconds), and executes c1 times (for example: 240 times), that is, the whole second The subroutines are all stirred at the same stirring frequency.

In the third subroutine, the temperature and the stirring frequency are mainly reduced to dry and crisp the meat floss ingredients. Therefore, the heating unit 20 and the stirring unit 30 will be heated and stirred in an intermittent manner according to the settings in Table 4 below. Three subroutines execute Tm33 time. In particular, because everyone wants different taste, the Tm33 time can be set to execute for 20 ~ 60 minutes according to different needs.

The heating unit 20 will reduce the temperature to the third conditioning temperature T3, and will execute the fourth heating program. When the temperature is less than the third conditioning temperature T3, the heating is performed for Ton33 time. (For example: 20 seconds) / pause heating at a frequency of Toff33 time (for example: 12 seconds); and when the temperature is greater than the third conditioning temperature T3, heating for Ton33 'time (for example: 10 seconds) / pause for Toff33' time (for example : 22 seconds). The third conditioning temperature T3 in this embodiment is 110 degrees.

The stirring unit 30 executes the fourth stirring program, and stirs at the frequency of stirring Tm33on time (for example: 4 seconds) / pause Tm33off time (for example: 56 seconds), and executes d1 times (for example: 20 to 60 times), that is, the whole The third subroutine is to stir with the same stirring frequency.

Refer to Figure 3, which is a temperature-time diagram of the overall "post-heating and stirring operation" program, where the horizontal axis is time and the vertical axis is temperature. When the "manual operation" procedure is ended and the "post-heating and stirring operation" procedure is entered, the bread maker 100 will be heated to the second conditioning temperature T2 (that is, the first subroutine), and then maintained at the second conditioning temperature T2 (that is, the first Two subroutines), until the final conditioning stage, the temperature will be adjusted to a third conditioning temperature T3 (ie the third subroutine).

Therefore, through the "pre-heating operation" to heat and stir fry ingredients Stir so that the shredded pork can be evenly mixed with the seasoning, and remove the problem of uneven heating caused by sticky meat crumbs by "manual operation". Finally, use "post-heating and stirring operation" to keep the meat loose with different heating temperatures and stirring. The length of the fiber makes the finished pork floss uniform and crispy. Therefore, using three operating procedures with different temperature, time and stirring control, the bread maker 100 can automatically adjust the finished pork floss with excellent flavor.

In addition, after the conditioning is completed, the user can adjust the degree of grilled meat floss according to his own taste or preference. After the conditioning time is over and the temperature inside the machine is greater than a preset temperature (for example: 40 degrees C), the bread maker 100 is set to execute The procedure of "additional barbecue operation" causes the bread maker 100 to execute step S40.

In step S40, the control unit 40 controls the heating unit 20 to heat to the fourth conditioning temperature T4, and controls the stirring unit 30 to intermittently stir the meat floss ingredients until the timing unit 10 times to the fourth conditioning time Tm4. In this embodiment, the first conditioning temperature T1 is 110 degrees, and the fourth conditioning time Tm4 is set by the user, and may be 5 to 30 minutes.

In the "additional barbecue operation" program, the heating unit 20 and the stirring unit 30 will be heated and stirred intermittently according to the settings in Table 5 below. The heating unit 20 executes the fifth heating program to heat the Ton4 time (for example, : 20 seconds) / pause Toff4 time (for example: 12 seconds) to heat to the fourth conditioning temperature T4. The stirring unit 30 executes the fifth stirring program, and performs stirring at the frequency of stirring Tm4on time (for example: 4 seconds) / pause Tm4off time (for example: 56 seconds), and executes e1 times (for example, 5 to 30 times), that is, The entire "additional barbecue operation" process is performed at the same stirring frequency Stir.

It is specifically stated that the "additional barbecue operation" program is an additional barbecue program to match the user's preferences or the taste that has been adjusted is not as expected, meaning that the "additional barbecue operation" program is not necessarily executed, and in this implementation In the example, the bread maker 100 is only allowed to execute the "additional barbecue operation" procedure twice, but it is not limited to this embodiment.

In summary, the present invention can make a floss bread making machine 100 and a method for making floss. Through the control of temperature and time and the mixing process, the function of automatically adjusting the floss can be achieved, so it can indeed achieve the purpose of the invention.

However, the above are only examples of the present invention. When the scope of implementation of the present invention cannot be limited in this way, any simple equivalent changes and modifications made in accordance with the scope of the patent application and the content of the patent specification of the present invention are still Within the scope of the invention patent.

Claims (8)

A method for making floss, performed by a bread maker, the method includes the following steps: (a) heating to a first conditioning temperature within a first conditioning time, and intermittently stirring a floss ingredient; (b) pause Operate until the time reaches a second conditioning time or perform a step (c) after receiving a trigger signal; and (c) heating and intermittently stirring the floss ingredients during a third conditioning time to make a floss finished product, wherein, The step (c) includes: (c-1) intermittently heating to a second conditioning temperature, and intermittently stirring the meat floss ingredients at two different frequency stirring frequencies; (c-2) maintaining the temperature at the second conditioning temperature, And intermittently stir the floss ingredients with the same stirring frequency; and (c-3) adjust the temperature to a third conditioning temperature, and intermittently stir the floss ingredients with the same stirring frequency until the time reaches the third conditioning time, Manufactured into the finished meat floss. The method for making floss according to claim 1, further comprising a step (d) after the step (c), heating and intermittently stirring the floss product during a fourth conditioning time. According to the method of claim 1, in the step (a), the bread maker is heated to the first conditioning temperature in an intermittent manner. According to the method of claim 1, in the step (a), the bread machine uses three different stirring frequencies to intermittently stir the floss ingredients. A bread maker capable of making meat floss, comprising: a timing unit; a control unit connected to the timing unit; a heating unit connected to the control unit; and a mixing unit; connected to the control unit, wherein the control unit controls the The heating unit heats to a first conditioning temperature, and controls the stirring unit to intermittently stir a floss ingredient until the timing unit counts to a first conditioning time, and then the control unit controls the bread maker to suspend operation until the timing unit counts to A second conditioning time or the control unit receives a trigger signal. After the pause, the control unit first controls the heating unit to intermittently heat to a second conditioning temperature, and controls the stirring unit to stir at two different frequencies. Intermittently stir the floss ingredients, and then control the heating unit to maintain the temperature at the second conditioning temperature, and control the stirring unit to intermittently stir the floss ingredients at the same stirring frequency, and finally control the heating unit to adjust the temperature to a third Condition the temperature and control the stirring unit to intermittently stir the same at the same stirring frequency Pine ingredients until the timekeeping unit to said third conditioning time to floss made into a finished product. The bread maker capable of making meat floss according to claim 5, wherein the control unit controls the heating unit to heat in an intermittent manner. The bread maker capable of making meat floss according to claim 5, wherein when the control unit controls the heating unit to heat to the first conditioning temperature, the three different stirring frequencies of the stirring unit are controlled to intermittently stir the meat floss ingredients, Until the timing unit reaches the first conditioning time. The bread maker capable of making pork floss according to claim 5, wherein after the finished pork floss is finished, the control unit also controls the heating unit to heat and controls the stirring unit to intermittently stir the pork floss until the timing The unit counts to a fourth conditioning time.