TWI722618B - Preparation method of mushy food - Google Patents

Abstract

A method for conditioning pasty food is implemented by a conditioning device. The conditioning device includes a heating module, a stirring module, and a processing module. The food material includes food and water, and the food contains starch. The conditioning method for pasty food includes the following Step: In the first conditioning process, the processing module controls the heating module and the stirring module to alternately perform a first heating step and a first stirring step. In the second conditioning process, the processing module controls the heating module to intermittently perform a second heating step, and after the heating module runs for a preset time, then controls the stirring module to intermittently perform a second stirring step. In the third conditioning process, the processing module controls the stirring module to intermittently perform a third stirring step, and the rotational speed of the third stirring step is higher than the rotational speeds of the first stirring step and the second stirring step.

Description

Preparation method of mushy food

The invention relates to a food conditioning method, in particular to a paste food conditioning method.

The existing conditioning device can cook different foods in corresponding conditioning modes, thereby keeping the food in a better taste. Taking mushy food as an example, it is easy to cause mushyness in the process of preparing mushy food in the past. The bottom of the food is burnt, or the particles are too large, which affects the taste and taste of the food.

Therefore, the object of the present invention is to provide a conditioning method for conditioning pasty foods.

Therefore, the method for preparing pasty food of the present invention is implemented by a conditioning device, which includes a container for accommodating an ingredient, a heating module for heating the ingredient, and a stirring device for stirring the ingredient. The module and a processing module for controlling the heating module and the stirring module, the food material includes a food and water, and the food includes a starch component, the preparation method of the pasty food includes the following steps: (A) By that place The processing module sequentially executes a first conditioning process, a second conditioning process, and a third conditioning process within a basic conditioning time. In the first conditioning process, the processing module controls the heating module and the stirring module The group alternately performs a first heating step and a first stirring step. (B) In the second conditioning process, the processing module controls the heating module to perform a second heating step intermittently, and after performing the second conditioning process for a preset time, the processing module controls the stirring again The module intermittently performs a second stirring step. (C) In the third conditioning process, the processing module controls the stirring module to intermittently perform a third stirring step, and the rotation speed of the third stirring step is higher than that of the first stirring step and the second stirring step Rotating speed.

In some embodiments, the conditioning device further includes a temperature sensing module controlled by the processing module and used for sensing the temperature in the container, wherein, in the step (A), the processing module is based on The temperature sensing module returns a temperature sensing value related to the temperature in the container to determine whether to perform step (B).

In some embodiments, the temperature sensing value is 100 degrees Celsius.

In some embodiments, in step (C), in step (A), the processing module controls the stirring module to perform the first stirring step at the time when the first heating step is stopped, and execute The time of the first stirring step is equal to the time of stopping the execution of the first heating step.

In some embodiments, when the processing module starts to execute the first conditioning process, it synchronously calculates an execution conditioning time; in this step (B), the processing module The group judges whether to perform step (C) based on the difference between the execution conditioning time and the basic conditioning time.

In some embodiments, in step (C), the processing module controls the heating module to remain in a closed state.

In some embodiments, the time range of each first stirring step and each second stirring step is greater than or equal to 0.4 seconds and less than or equal to 1 second.

In some embodiments, the rotation speeds of the first stirring step, the second stirring step, and the third stirring step are at least greater than or equal to 10000 RPM.

The effect of the present invention is that in the first conditioning process, the conditioning device sequentially heats the food at high temperature and intermittently and extremely short stirring action, so that the food is chopped into small particles to increase the heated area, and Achieve the effect of softening and preventing the softened ingredients from sticking. Then perform the second conditioning process, continue to heat the ingredients to make the ingredients appear cooked, and add a stirring step after heating for a period of time, so that the ingredients are rolled up and down to achieve uniform heating so that all ingredients can be cooked. At the same time, because some of the ingredients have become pasty, stirring can also prevent the bottom of the paste from burning. Finally, the third conditioning process is performed. Through the high-speed operation of the stirring module, all the ingredients are finely minced to form a paste, which increases the consistency of the paste and reduces the taste of particles. In addition, the heating module The residual temperature and the heat energy generated by the stirring module keep the food materials in warm, thereby achieving the effect of saving electricity.

1: Conditioning device

11: Processing module

12: Heating module

13: Stirring module

14: Temperature sensing module

S1~S4: Step flow

S11~S15: The step process of the first conditioning process

S21~S31: Step process of the second conditioning process

S41~S45: Step flow of the third conditioning process

Other features and effects of the present invention will be clearly presented in the embodiments with reference to the drawings, in which: FIG. 1 is a block diagram for explaining the structure of a conditioning device for implementing the paste-like food conditioning method of the present invention; And Figures 2 to 4 are a step flow chart of this embodiment.

Referring to FIG. 1, an embodiment of the method for preparing pasty foods of the present invention is implemented by a conditioning device 1. The conditioning device 1 includes a processing module 11, a heating module 12, a stirring module 13, a The temperature sensing module 14 and a container (not shown). The processing module 11 is used to control the heating module 12, the stirring module 13 and the temperature sensing module 14. The heating module 12 is used to heat a food material. The stirring module 13 is used for stirring the food material. The temperature sensing module 14 is used for sensing the temperature of the food. The container is used to contain the food material. The method for conditioning the pasty food includes the following steps: the processing module 11 sequentially executes a first conditioning process, a second conditioning process, and a third conditioning process within a basic conditioning time value. In this embodiment, the pasty food is pumpkin paste, the food material includes a food and water, and the food is a pumpkin that has been cut into chunks. When the user presses the button related to the activation on the panel of the conditioning device 1, the processing module 11 starts to execute the conditioning process, and synchronously calculates an execution time value. The executive conditioning The time value is calculated from 0 seconds, and the basic conditioning time value represents the preset required conditioning time from the first conditioning process to the third conditioning process, which is 30 minutes in this example. Of course, both the calculation method of the execution conditioning time value or the length of the basic conditioning time value mentioned above can be adjusted correspondingly according to actual design requirements.

1 and 2, as the conditioning device 1 starts to perform the following steps, the following describes step S1, the processing module 11 performs the first conditioning process, in the first conditioning process, the processing module 11 controls the heating The module 12 and the stirring module 13 alternately perform a first heating step and a first stirring step, so that the food can be softened. Specifically, this step S1 can be further divided into step S11 to step S15.

In the step S11, when the processing module 11 receives a temperature sensing value related to the temperature in the container returned from the temperature sensing module 14, and determines that the temperature sensing value is greater than or equal to a preset temperature value At this time, step S2 is executed, otherwise, step S12 is executed. In this embodiment, the preset temperature value is 100 degrees Celsius for example, the sterilization effect is achieved through a temperature of 100 degrees Celsius, and the temperature sensing value is related to the temperature in the container, and the temperature sensing value will be caused by heating. It has changed. That is, when the temperature in the container is detected to reach 100 degrees Celsius, step S2 is executed, otherwise, step S12 is executed.

In the step S12, the stirring module 13 is kept in a state of stopping stirring, and the processing module 11 controls the heating module 12 to perform a first heating step, and then continues to perform the step S13. In this embodiment, the first heating step is a preset first preset heating time value to provide heat energy to the food at a temperature of 100 degrees Celsius.

In the step S13, when the processing module 11 determines that a first actual heating time value executed in the first heating step is equal to the first preset heating time value, it executes step S14; otherwise, executes step S11. In this embodiment, the first actual heating time value is a time value that the heating module 12 starts to calculate every time the first heating step is executed, and it is performed in a progressive manner. Here is an example Start counting from 0 seconds. The first preset heating time value is related to the length of time each first heating step should be performed, for example, 120 seconds, that is, when the first actual heating time is performed for each first heating step When the accumulated value reaches 120 seconds, the processing module 11 executes step S14, otherwise, executes step S11 again.

In step S14, the processing module 11 controls the heating module 12 to stop the first heating step, and controls the stirring module 13 to perform a first stirring step, and then continues to perform step S15. In this embodiment, the heating module 12 stops performing heating for 1 second, while the heating is stopped, the stirring module 13 performs the first stirring step. The first stirring step is based on a first preset stirring. Time value, and stir and cut food at 12000 rpm. And the length of the first preset stirring time value is equal to the length of time that the stirring module 13 stops heating between two adjacent first heating steps.

In step S15, when the processing module 11 determines that a first actual stirring time value executed in the first stirring step is equal to the first preset stirring time value, step S11 is executed; otherwise, step S14 is executed. In this embodiment, the first actual stirring time value is the value of the stirring module 13 every time the first stirring step is started. A time value that will start to be calculated, and is calculated in a progressive manner. In this example, the calculation starts from 0 seconds. The first preset stirring time value is related to the length of time that each first stirring step should be performed, for example, 1 second, that is, when the first actual stirring time is performed for each first stirring step When the accumulated value reaches 1 second, the processing module 11 executes step S11, otherwise, executes step S14 again. From step S11 to step S15, it can be seen that the processing module 11 controls the heating module 12 to heat the food at a frequency of 120 seconds and then stops heating for 1 second, and while stopping the heating, the processing module 11 controls the stirring The module 13 stirs the food at a frequency of 1 second and then stops stirring for 120 seconds, which means that each time the heating is completed, it is followed by stirring, and when the stirring is completed, it is followed by the next heating. Stirring helps to cut the lumpy pumpkin into small particles, and allows the upper and lower pumpkin pieces to exchange positions, so that all the ingredients are evenly heated and softened. According to step S11 to step S15, until the temperature of the food material reaches 100 degrees Celsius, step S2 of the second conditioning process is entered. Of course, the parameter settings entering the second conditioning process can be adjusted correspondingly according to actual conditioning requirements, and not limited to temperature.

Referring to FIGS. 1 and 3, in this embodiment, for example, after the first conditioning process is executed, the execution time value of the conditioning time is accumulated to 10 minutes, and there are still 20 minutes before the end of the entire conditioning. The following describes step S2. The processing module 11 performs the second conditioning process. In the second conditioning process, the processing module 11 controls the heating module 12 to perform a second heating step intermittently, and is performing the second conditioning process. After the preset time of flow 1, the processing The module 11 then controls the stirring module 13 to perform a second stirring step intermittently, so that the food can be continuously softened and cooked. Specifically, this step S2 can be further divided into step S21 to step S31.

In step S21, the processing module 11 controls the stirring module 13 to remain in a stopped state, and then step S22 is executed.

In step S22, when the processing module 11 determines that the conditioning time value is greater than or equal to a first threshold time value, step S4 is executed; otherwise, steps S23 and S27 are executed. In this embodiment, the first threshold time is related to the difference between the execution conditioning time value and the basic conditioning time value. Since 3 minutes are reserved in the basic conditioning time value to execute the third conditioning process, The first threshold time value is set to 27 minutes, which can also provide sufficient heating time to cook the food. Of course, the first threshold time value can be adjusted according to the required conditioning time of different food materials.

In step S23, the processing module 11 controls the heating module 12 to perform a second heating step, and then continues to perform step S24. In this embodiment, the second heating step is to provide a second preset heating time value and provide heat energy to the food at a temperature of 90 degrees Celsius to prepare the food into a cooked state. Of course, the above temperature is not It is not limited to 90 degrees Celsius, and can be designed according to actual conditions.

In step S24, when the processing module 11 determines that a second actual heating time value executed in the second heating step is equal to the second preset heating time value, step S25 is executed; otherwise, step S22 is executed. In this embodiment, the second actual heating The interval value is the same as the first actual heating time value as a progressive time, and the calculation starts from 0 seconds in this example. The second preset heating time value is related to the length of time that each second heating step should be performed, for example, 5 seconds, that is, when the second actual heating time is performed for each second heating step When the accumulated value reaches 5 seconds, the processing module 11 executes step S25, otherwise, executes step S22 again.

In step S25, the processing module 11 controls the heating module 12 to stop the second heating step, and then step S26 is executed. In this embodiment, the heating module 12 stops performing heating for 20 seconds.

In this step S26, when the processing module 11 determines that a first actual heating-off time value at which the second heating step is stopped is equal to a first preset heating-off time value, step S22 is executed, otherwise, step S25 is executed. . In this embodiment, the first actual stop heating time value is a time value that the heating module 12 will start to calculate every time the second heating step is executed, until the second heating step is executed next time. , The first actual stop heating time value is calculated in a progressive manner, and the calculation starts from 0 seconds in this example. The second preset heating stop time value is related to the length of time that should be performed in two adjacent intervals of performing the second heating step, which is 20 seconds as described above, that is, when each second heating step is performed After that, it will remain in the heating stop state. When the first actual heating stop time value accumulated in this state reaches 20 seconds, the processing module 11 will perform step S22 again, otherwise, step S25 will be performed again. From step S23 to step S25, it can be seen that the processing module 11 controls the heating module 12 The temperature of the food material is controlled at a frequency of heating for 5 seconds and then stopping for 20 seconds, and after entering the third conditioning process, the heating or heating frequency is reset. The 17-minute high-temperature intermittent heating process will enable the food to reach a cooked state.

In addition, in step S27, when the processing module 11 determines that the conditioning time value is greater than or equal to a second threshold time value, step S28 is executed, otherwise, step S22 is executed. In this embodiment, the second threshold time value is the time value at which the second conditioning process starts plus a preset time value. In this example, the preset time value is 2 minutes, that is, The value of the conditioning execution time for starting to execute the second conditioning process is 10 minutes, and the second threshold time value is 10 minutes plus 2 minutes. When the conditioning time value is 12 minutes, step S28 is executed, otherwise, step S22 is executed again.

In step S28, the processing module 11 controls the stirring module 13 to perform a second stirring step, and then step S29 is executed. In this embodiment, the second stirring step is to stir and cut the food at a second preset stirring time value and a rotation speed of 10000 RPM. Stirring can not only achieve the effect of evenly heating the ingredients up and down, but also the granular pumpkin can be further cut into powder. When the pumpkin powder is dissolved in water, it will form a pumpkin paste, especially during the heating process. Temperature increases the speed at which pumpkin powder dissolves in water. Furthermore, stirring can also prevent the pumpkin paste deposited on the bottom of the container from being burnt, thereby ensuring that the taste of the pumpkin paste is not affected.

In step S29, when the processing module 11 determines that the second stirring step When a second actual stirring time value in the step operation is equal to the second preset stirring time value, step S30 is executed; otherwise, step S22 is executed. In this embodiment, the second actual stirring time value is a time value that the stirring module 13 will start to calculate every time the second stirring step starts, and it is calculated in a progressive manner. Here, For example, start counting from 0 seconds. The second preset stirring time value is related to the length of time each second stirring step should be performed, for example, 0.4 seconds, that is, when the second actual stirring time is performed for each second stirring step When the accumulated value reaches 0.4 seconds, the processing module 11 executes step S30, otherwise, executes step S22 again.

In step S30, the processing module 11 controls the stirring module 13 to stop the second stirring step, and then step S31 is executed.

In step S31, when the processing module 11 determines that a first actual stop stirring time value at which the second stirring step is stopped is equal to a first preset stop stirring time value, step S22 is executed, otherwise, step S30 is executed. . In this embodiment, the first actual stop stirring time value is a time value that the stirring module 13 will start to calculate every time the second stirring step is executed, until the second stirring step is executed next time. , The first actual stop stirring time value is calculated in a progressive manner, and the calculation starts from 0 seconds in this example. The second preset agitation stop time value is related to the length of time that should be performed in two adjacent intervals of performing the second agitation step, for example, 120 seconds, that is, when the second agitation step is executed each time, the Keep in the state of stopping stirring, and the value of the first actual stopping stirring time lasting in this state accumulates up to When 120 seconds are reached, the processing module 11 will execute step S22, otherwise, step S30 will be executed. From step S27 to step S31, it can be seen that the processing module 11 controls the stirring module 13 to stir the food at a frequency of 0.4 seconds and then stop stirring for 120 seconds. After the second conditioning process, the food is not only cooked and almost in a paste state, after performing step S21 to step S31 until the execution time value reaches 27 minutes, it enters step S4 of the third conditioning process.

1 and 4, in this embodiment, the following describes step S4, the processing module 11 performs the third conditioning process, in the third conditioning process, the processing module 11 controls the stirring module 13 to perform intermittently A third stirring step, and the rotational speed of the third stirring step is higher than the rotational speeds of the first stirring step and the second stirring step. Specifically, this step S4 can be further divided into step S41 to step S45.

In the step S41, when the processing module 11 determines that the execution conditioning time value is greater than or equal to the basic conditioning time value, the conditioning is ended, otherwise, the step S42 is executed.

In this step S42, the heating module 12 is kept in a heating stop state, the processing module 11 controls the stirring module 13 to execute a third stirring mode, and then step S43 is executed. In this embodiment, the third stirring step uses a third preset stirring time value and stirs and cuts the food at a rotation speed of 22000 rpm. Since the pumpkin is cooked and almost soluble in water, it is In the three-conditioning process, heating is no longer continued, but the focus is to stir a few granular pumpkins into pumpkin powder, and the taste of pumpkin paste Stir more intensively.

In step S43, when the processing module 11 determines that a third actual stirring time value of the third stirring step is equal to the third preset stirring time value, step S44 is executed; otherwise, step S41 is executed. In this embodiment, the third actual stirring time value is a time value that the stirring module 13 will start to calculate every time the third stirring step starts, and it is calculated in a progressive manner. For example, start counting from 0 seconds. The third preset stirring time value is related to the length of time that each third stirring step should be performed, for example, 8 seconds, that is, when the third actual stirring time is performed for each third stirring step When the accumulated value reaches 8 seconds, the processing module 11 executes step S44, otherwise, executes step S41 again. By increasing the stirring time longer than the first stirring step and the second stirring step, the efficiency of cutting the pumpkin into the end and making the mouthfeel more dense is improved.

In step S44, the processing module 11 controls the stirring module 13 to stop the third stirring step, and then step S45 is executed.

In step S45, when the processing module 11 determines that a second actual stop stirring time value at which the stirring module 13 stops running is equal to a second preset stop stirring time value, step S41 is executed, otherwise, step S44 is executed. . In this embodiment, the second actual stop stirring time value is a time value that the stirring module 13 will start to calculate every time the third stirring step is executed, until the third stirring step is executed next time. , The second actual stop stirring time value is calculated in a progressive manner Calculate, in this example, start counting from 0 seconds. The second preset stop stirring time value is related to the length of time that should be performed in the interval of two adjacent third stirring steps, for example, 10 seconds, that is to say, it will remain after each third stirring step is executed. In the stopped stirring state, the processing module 11 will perform step S41 when the second actual stop stirring time value lasted in the stopped stirring state has accumulated to 10 seconds; otherwise, step S44 will be performed. From step S41 to step S45, it can be seen that the processing module 11 controls the stirring module 13 to stir the ingredients at a frequency of 8 seconds and then stop stirring for 10 seconds, so that the ingredients can change positions and avoid positioning in the stirring module 13 The blind spot cannot be crushed. In particular, since the heating module 12 still has residual temperature after the second conditioning process is completed, and the stirring module 13 will also generate heat during the operation of the third conditioning process, therefore, in the third conditioning process In the process, the above-mentioned residual temperature and thermal energy are used to keep the paste warm, and at the same time reduce the probability of scorching the paste bottom.

In summary, the present invention uses the conditioning device 1 to sequentially perform the first conditioning process. First, high-temperature heating and intermittent and very short stirring actions are performed on the food materials, so that the food is chopped into small particles to increase the heating area. , And achieve the effect of softening and preventing softened food from sticking. Then perform the second conditioning process, continue to heat the ingredients to make the food appear cooked, and add a stirring step after heating for a period of time, so that the ingredients are rolled up and down to achieve uniform heating so that all foods can be cooked. At the same time, because some of the food has become pasty, stirring can also prevent the bottom of the paste from burning. Finally, the third conditioning process is executed, and all foods are minced by the high-speed operation of the stirring module 13 The paste-like shape increases the consistency of the paste-like food and reduces the taste of the particles. In addition, the remaining temperature of the heating module 12 and the heat generated by the stirring module 13 are used to keep the food warm, thereby achieving the effect of saving electricity. 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 by this, all simple equivalent changes and modifications made in accordance with the scope of the patent application of the present invention and the content of the patent specification still belong to This invention patent covers the scope.

1: Conditioning device

11: Processing module

12: Heating module

13: Stirring module

14: Temperature sensing module

Claims (7)

A method for conditioning pasty food is implemented by a conditioning device. The conditioning device includes a container for accommodating an ingredient, a heating module for heating the ingredient, a stirring module for stirring the ingredient, and A processing module for controlling the heating module and the stirring module, the food material includes a food and water, and the food contains a starch component. The preparation method of the pasty food includes the following steps: (A) The processing module sequentially executes a first conditioning process, a second conditioning process, and a third conditioning process within a basic conditioning time. In the first conditioning process, the processing module controls the heating module and the stirring module The group alternately performs a first heating step and a first stirring step, wherein the processing module controls the stirring module to perform the first stirring step at the time when the first heating step is stopped, and the first stirring is performed The time of the step is equal to the time to stop performing the first heating step; (B) In the second conditioning process, the processing module controls the heating module to intermittently perform a second heating step, and the second conditioning process is being executed After a preset time, the processing module controls the stirring module to perform a second stirring step intermittently; and (C) in the third conditioning process, the processing module controls the stirring module to perform a second stirring step intermittently Three stirring steps, and the rotating speed of the third stirring step is higher than the rotating speeds of the first stirring step and the second stirring step. The method for conditioning a pasty food according to claim 1, wherein the conditioning device further comprises a temperature sensing module controlled by the processing module and used for sensing the temperature in the container, wherein, in the step (A) , The processing module according to the temperature A temperature sensing value related to the temperature in the container returned by the temperature sensing module determines whether to perform step (B). The method for preparing a pasty food according to claim 2, wherein the temperature sensing value is 100 degrees Celsius. The method for preparing mushy food according to claim 1, wherein when the processing module starts to execute the first processing process, it synchronously calculates a processing time; in the step (B), the processing module is based on The difference between the execution conditioning time and the basic conditioning time determines whether to execute step (C). The method for preparing a pasty food according to claim 1, wherein, in step (C), the processing module controls the heating module to remain in a closed state. The method for preparing a pasty food according to claim 1, wherein the time range of each first stirring step and each second stirring step is greater than or equal to 0.4 seconds and less than or equal to 1 second. The method for preparing a pasty food according to claim 1, wherein the rotation speeds of the first stirring step, the second stirring step, and the third stirring step are at least greater than or equal to 10000 RPM.

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