CN107847066A

CN107847066A - A kind of cooking control method, device and cooking equipment

Info

Publication number: CN107847066A
Application number: CN201680037259.0A
Authority: CN
Inventors: 华小玲
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-06-25
Filing date: 2016-06-25
Publication date: 2018-03-27
Also published as: WO2016206639A1

Abstract

A kind of cooking control method, device and cooking equipment, methods described comprise the following steps：Movement velocity of the food materials in pot (21) is controlled, food materials is adhered to the pot wall of the pot, and 360 ° of circular motion (S101) are continuously done around the central axis of the pot；When food materials move in a circle, control heating source (22) is heated (S102) to food materials.By the present invention in that the pot wall of food materials attachment pot continuously does 360 ° of circular motion around the central axis of pot (21), the food materials of more deals can be uniformly distributed in the inner peripheral surface of pot, make food materials being capable of thermally equivalent in pot, the efficiency of heating surface increases substantially, increase the food materials deal of single culinary art, substantially increase cooking efficiency, and cause the mouthfeel of vegetable cooked more preferably.

Description

Cooking control method and device and cooking equipment

Technical Field

The invention belongs to the field of cooking, and particularly relates to a cooking control method and device and cooking equipment.

Background

The cooking is a process of cooking food materials in a pot, and is mainly characterized in that the food materials are required to be quickly fried by heating the pot, so that the food materials are quickly and uniformly heated, and the effects of crispness, tenderness, freshness and fragrance are achieved. Currently, automatic/semi-automatic cooking systems have been developed that can replace or reduce manual operations and have a cooking function.

In the existing automatic/semi-automatic cooking equipment, although the pot body can drive the food material to turn in the pot when rotating, the food material is still basically distributed in a stacking manner at the bottom of the pot body, only a few parts of the food material are in direct contact with the pot body, the contact area between the food material and the pot body is less than forty percent of the surface area of the pot wall, therefore, the food material can only be heated in the stacking manner, only a small acting force exists between the food material and the pot body, the thermal resistance is large, the heat is difficult to be conducted to the food material far away from the pot wall, the food material is heated unevenly, and the heating efficiency is low. The food materials are stirred by the stirring mechanism in the existing cooking equipment so as to increase the chance of contact between the food materials in the pot and the pot body, but the stirring mechanism cannot eliminate the accumulation state of the food materials, and the defects of uneven heating and low heating efficiency of the food materials cannot be effectively improved. In addition, the food materials are subjected to a large external extrusion force by using the stirring mechanism, so that the completeness of the shape of the raw materials is difficult to maintain, and the requirement of the Chinese dish on the shape cannot be met. In addition, in order to meet the requirement of quick frying of the hot pot and ensure the contact area between the food and the pot body, the heating efficiency and the taste of dishes, the amount of the food put into the pot each time is not too much, and the cooking efficiency is low.

Technical problem

The embodiment of the invention provides a cooking control method, and aims to solve the problems that the existing cooking method is low in cooking efficiency and is difficult to cook a large amount of food materials at a time.

Technical solution

The embodiment of the invention is realized in such a way that a cooking control method comprises the following steps:

controlling the movement speed of food materials in the pot body to enable the food materials to be attached to the wall of the pot body and to continuously make 360-degree circular motion around the central axis of the pot body;

and controlling the heating source to heat the food material while the food material does circular motion.

An embodiment of the present invention further provides a cooking control apparatus, including:

the first motion control unit is used for controlling the motion speed of food materials in the pot body, so that the food materials are attached to the wall of the pot body and continuously do 360-degree circular motion around the central axis of the pot body; and

and the heating control unit is used for controlling the heating source to heat the food materials while the food materials do circular motion.

An embodiment of the present invention further provides a cooking apparatus, including:

a pan body;

a heating source for heating the food material in the pot body; and

a cooking control device;

the cooking control device includes:

the first motion control unit is used for controlling the motion speed of food materials in the pot body, so that the food materials are attached to the pot wall of the pot body and continuously do 360-degree circular motion around the central axis of the pot body; and

and the heating control unit is used for controlling the heating source to heat the food materials when the food materials do circular motion.

Advantageous effects

According to the embodiment of the invention, the pan wall of the food material attached to the pan body continuously performs 360-degree circular motion around the central axis of the pan body, so that the spread area of the food material on the cooking space of the pan body is larger, the thickness of the food material is thinner and the distribution of the food material is more uniform. After the food material amount of single cooking is increased, the food material can still be uniformly heated in the pot body, the heating efficiency is greatly improved, the cooking efficiency and the cooking capacity are greatly improved, and the taste of cooked dishes is better.

Drawings

Fig. 1 is a flowchart of a cooking control method according to an embodiment of the present invention;

fig. 2 is a schematic view of food materials falling in a parabolic manner in a pot body according to an embodiment of the invention;

FIG. 3 is a schematic view illustrating the food material rolling or sliding along the wall of the pot body at the bottom of the pot body according to the embodiment of the present invention;

fig. 4 is a structural view of a cooking apparatus according to an embodiment of the present invention;

fig. 5 is a structural view of a cooking apparatus according to a first embodiment of the present invention;

FIG. 6 is a schematic view of the food material attached to the wall of the pot and moving in a circular motion as the pot body rotates in the first embodiment of the present invention;

FIG. 7 is a schematic view of a force application structure in a first embodiment of the present invention;

fig. 8 is a structural view of a cooking apparatus according to a second embodiment of the present invention;

FIG. 9 is a schematic view of the food material attached to the pot wall in a circular motion as the force applying mechanism rotates according to the second embodiment of the present invention;

fig. 10 is a structural diagram of a cooking control apparatus according to an embodiment of the present invention.

Modes for carrying out the invention

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

According to the embodiment of the invention, the moving speed of the food materials in the pot body is controlled, so that the wall of the pot body, on which the food materials are attached, continuously performs 360-degree circular motion around the central axis of the pot body, and the spread area of the food materials in the cooking space of the pot body is larger, the thickness of the food materials is thinner and the distribution of the food materials is more uniform. After the food material amount of single cooking is increased, the food material can still be uniformly heated in the pot body, the heating efficiency is greatly improved, the cooking efficiency and the cooking capacity are greatly improved, and the taste of cooked dishes is better.

Fig. 1 shows an implementation flow of a cooking control method provided by an embodiment of the present invention, which is detailed as follows:

in step S101, the moving speed of the food material in the pot body is controlled so that the food material adheres to the wall of the pot body and continuously moves in a 360-degree circular motion around the central axis of the pot body.

In the embodiment of the invention, when the food material is attached to the wall of the pot body and continuously performs 360-degree circular motion around the central axis of the pot body, almost all the food material can be attached to the pot body, and the fact that the food material is attached to the pot body does not mean that all the food material attached to the pot body is in direct contact with the pot body, but means that the food material forms a food material layer with a certain thickness on the wall of the pot, wherein only the food material positioned outside the food material layer is in direct contact with the pot body.

In the embodiment of the invention, the moving speed of the food material in the pot body is controlled, so that the wall of the pot body, attached to the pot body, continuously performs 360-degree circular motion around the central axis of the pot body, the spread area of the food material on the cooking space of the pot body is larger, the thickness of the food material is thinner, and the distribution of the food material is more uniform, the inner peripheral surface of the pot body is fully contacted with the food material in the state, the contact area of the inner peripheral surface of the pot body can reach 2-3 times of that of the existing cooking equipment, more food materials are simultaneously heated in unit time, the heating efficiency is greatly improved, the quantity of the food material for single cooking is greatly increased, and the defect that the food material in the existing cooking equipment.

In the embodiment of the invention, the central axis of the pot body refers to a connecting line which approximately passes through the geometric center of the inner periphery of each cross section of the pot body. The inner circumference of the cross section of the pot body is usually formed into a circle or a polygon, and when the inner circumference of the cross section of the pot body is circular, the geometric center of the inner circumference is the circle center; when the inner circumference of the cross section of the pot body is a regular polygon, the geometric center is the center of an inscribed circle or an circumscribed circle.

The cooking space of the pot body mainly refers to the inner peripheral surface of the pot body, namely the cooking surface of the pot body. If the pot body is of a structure with an inner cavity of a revolving body, the inner peripheral surface of the pot body refers to the inner peripheral curved surface of the pot body, if the pot body is of a structure with each cross section and inner periphery of the cross section being a polygon, the inner peripheral surface refers to the inner peripheral surface formed by each polygon, and more preferably, the cooking space of the pot body refers to the inner peripheral surface of the pot wall, and when food materials are attached to the pot wall and continuously do 360-degree circular motion around the central axis of the pot body, the food materials can be placed on the inner peripheral surface of the.

In the embodiment of the present invention, the food material is driven to move in the pot body by the force application device, wherein the force application device may be a rotatable pot body, or a force application mechanism arranged in the pot body, such as a stirring mechanism.

In the embodiment of the invention, when the food material can be attached to the pot wall and continuously and circularly move 360 degrees around the central axis of the pot body, the minimum rotating speed required by the force application device is the critical rotating speed, and when the food material is attached to the pot wall and continuously and circularly moves 360 degrees around the central axis of the pot body in the cooking process, the rotating speed of the force application device is the first rotating speed, wherein the first rotating speed is greater than or equal to the critical rotating speed.

In the embodiment of the present invention, the first rotation speed may be a constant value, or may be a change value that changes stepwise or continuously as long as it is not lower than the critical rotation speed. It should be noted that the critical rotation speed is not a fixed value, but varies according to the inner diameter of the pot, the inclination angle of the central axis of the pot, the characteristics of the food material, such as viscosity, shape, and the amount of the food material. For example, the critical rotation speed when the food is more than the critical rotation speed when the food is less than the critical rotation speed when the food is more than the critical rotation speed, because the rotation radius of the food far away from the pot wall is smaller than that of the food close to the pot wall, the food far away from the pot wall can continuously make 360-degree circular motion around the central axis of the pot body, and the force application device is required to provide a higher rotation speed.

In the actual cooking process, in order to achieve better heating and cooking effects, most of the food materials including the food materials far away from the pot wall are preferably attached to the pot wall and continuously move in a 360-degree circular motion around the central axis of the pot body, and more preferably, almost all the food materials are attached to the pot wall and continuously move in a 360-degree circular motion around the central axis of the pot body, so that the critical rotating speed when the food materials are more is higher than the critical rotating speed when the food materials are less. That is, the key point of the present invention is that the product of the square of the rotational speed of the food material and the rotational radius of the food material (reflected as the rotational speed of the force applying device when the radius of the pot body is constant) is controlled to be greater than a certain value (reflected as the critical rotational speed of the force applying device when the radius of the pot body is constant), that is, the centrifugal force applied to the food material is controlled to overcome the gravity thereof, so that the food material can be attached to the wall of the pot under the action of the centrifugal force and can continuously perform a circular motion of 360 degrees around the central axis.

In the embodiment of the invention, on one hand, when the force application device is at the first rotating speed, most of even almost all food materials can be attached to almost the whole pot wall of the pot body in a relatively uniform thickness and can continuously do 360-degree circular motion around the central axis of the pot body, the coverage area of the food materials can reach 90% or more of the total surface area of the inner peripheral surface of the pot wall, the heating area of the pot body is fully utilized, heat can be quickly conducted to almost all food materials, and therefore the heating efficiency and the cooking yield are improved; the traditional Chinese style frying pan has the advantages that the volume of the pan body is limited, and the effective utilization area of the pan wall is generally not more than 50%. On the other hand, the food materials can be in close contact with each other and the food materials and the pot wall under the action of centrifugal force, so that the heat transfer area is further increased, the heat transfer distance and the heat resistance are reduced, the heat transfer efficiency is improved, and the cooking yield is further improved. Therefore, the cooking control method disclosed by the invention can realize distributed heating of the food materials, is rapid in heat transfer process, and has the advantage of being capable of rapidly and uniformly heating the food materials. In addition, the inner peripheral surface of the pot body is fully utilized to be contacted with food materials, so that the cooking capacity can be greatly improved, and under the condition of keeping the volume of the pot body unchanged, the cooking capacity can reach 2 to 3 times of that of the conventional cooking process by using the cooking control method, so that the method is very suitable for producing dishes in large batch, and is particularly suitable for high-peak dining occasions such as dining halls, restaurants and the like.

In one embodiment of the present invention, a preferred control method is: the method comprises the steps of firstly controlling a force application device to move at a rotating speed which is equal to or slightly greater than a critical rotating speed, enabling food materials to be basically uniformly distributed on the pot wall, then increasing the rotating speed to a higher value, further increasing contact forces between the food materials and the pot wall, enabling the food materials to be attached to each other more compactly, further reducing thermal resistance, improving heating efficiency and enabling the food materials to be heated more uniformly. For example, the force application device is first controlled to move for a predetermined time at a critical rotation speed of about 1.0 to 1.1 times or 1.0 to 1.3 times, and then the rotation speed is further increased to a critical rotation speed of 1.3 to 2.0 times or 1.5 to 2.0 times.

In a preferred embodiment of the invention, in order to ensure the cooking effect of the food material, the food material is attached to the pot wall and does 360-degree circular motion for 5-60 seconds; almost most food materials can be uniformly and fully heated within the heating time of 5-60 seconds. If the set time is too short, the heating effect is not good, and the food materials are not easy to cook; if the set time is too long, the food is prone to water and deformation, and the food is prone to be burnt due to single-side overheating, which affects the cooking quality.

Furthermore, the continuous time of the food materials attached to the pot wall to do 360-degree circular motion is 10-45 seconds, the cooking time range is moderate, the food materials can be sufficiently heated, and meanwhile, the probability of burning, sticking or excessive deformation of the food materials can be reduced.

Furthermore, the food material is attached to the pot wall to do 360-degree circular motion for 15-30 seconds, the time is controlled within the range, the advantages of high heating efficiency and uniform heating of the cooking method can be utilized to the maximum degree, and the effect of quickly frying the hot pot is achieved; meanwhile, as the food materials are quickly and uniformly heated, the food materials can keep the integrity of the original shape to a great extent, and the requirement of Chinese dishes on the shape is met, so that the dishes reach the quality of crispness, tenderness, freshness and fragrance, and the taste of the dishes is better.

In the embodiment of the invention, the continuous time of the food material attached to the pot wall in the 360-degree circular motion is counted when the rotating speed of the force application device reaches the critical rotating speed.

In another preferred embodiment of the invention, during cooking, the characteristic parameters of the food materials are obtained, and the food materials are controlled to adhere to the pot wall according to the characteristic parameters of the food materials, and the related rotating speed, duration or execution times of the 360-degree circular motion around the central axis of the pot body are controlled.

The characteristic parameters of the food materials are coefficients related to cooking temperature and cooking time of the food materials summarized and concluded in an actual cooking test, and can include: material parameters, volume parameters, shape parameters, input quantity parameters, viscosity parameters and the like of food materials; according to the characteristic parameters of the food materials, related cooking control parameters can be calculated according to a preset calculation rule, namely, the related rotating speed, duration or times of 360-degree circular motion of the food materials attached to the pot wall around the central axis of the pot body, and the related rotating speed refers to the rotating speed of the force application device. By the control mode, the cooking process is more targeted and more refined, the effects of different control schemes of different food materials are realized, dishes of different types can be cooked to have respective flavors, and the taste is better.

In step S102, the heating source is controlled to heat the food material while the food material is moving circularly.

Furthermore, when the food material does circular motion, the heating intensity of the heating source is controlled and the food material is heated. In the control method, the heating scheme of the heating source can be set according to the characteristic parameters and the heating curve of the food materials, and meanwhile, the heating intensity of the heating source is controlled according to different motion states of the food materials; wherein, the control of the heating intensity comprises temperature control, temperature rising/cooling speed control, heating time length control, multi-step heating control, direct/indirect heating coordination control, fast/slow fire heating control, multi-heat source heating control and the like. When the food material enters the state of circular motion, the heating intensity of the heating source is controlled, the most appropriate heating intensity is provided for the state, the cooking efficiency is greatly improved, and the taste of cooked dishes is better.

In the embodiment of the invention, the food material is heated when the food material does circular motion in the pot body, so that on one hand, the heating area of the food material in the pot body can be enlarged, and the heat exchange speed of the food material is accelerated; meanwhile, as the food materials are uniformly distributed in the cooking space of the pot body when doing circular motion, the food materials are heated more uniformly.

In the embodiment of the invention, as the heat exchange between the pot body and the food materials is sufficient and comprehensive, the situations that the pot body is deformed, the food materials are boiled down and even burnt due to overhigh local temperature caused by untimely heat exchange or insufficient heat exchange can be avoided.

As a preferred embodiment of the present invention, the moving speed of the food material in the pot is controlled during the cooking process, so that the food material falls along a parabola in the pot.

In the embodiment of the invention, in order to realize that the food material can fall in the pot body along the parabola, the rotating speed of the food material needs to be controlled to be less than the minimum rotating speed required by the food material capable of attaching to the pot wall and continuously doing 360-degree circular motion around the central axis of the pot body, so that the food material can firstly attach to the pot wall and move to a certain height in the pot body, and at the moment, the current rotating speed is not enough to maintain the food material to continuously attach to the pot wall, so the food material falls in the pot body along the parabola; by controlling the food material in such a motion state, the stir-frying or mixing of the food material can be realized.

When eating the material and attaching to the pot wall, when 360 circular motion are done in succession to the central axis of the round-robin body, still need consider eating the too much problem of material play water, if eat material and attach the pot wall always, moisture in eating the material can break away from eating the material too much, make eating too loose, soft of material change, and fall along the parabola through controlling eating the material in the pot body, then can avoid eating the material and separate a large amount of moisture because of heating for a long time, guarantee to eat the material and have dry, fragrant etc. "stir-fry" characteristics, further promoted the culinary art quality.

When special food materials such as liquid food materials and powder food materials are required to be attached to the surfaces of other food materials in the pot body, the other food materials are also required to be controlled to fall along a parabola in the pot body when the special food materials are fed. For example, when the starch solution is put in, other food materials are controlled to be in a parabolic motion state in the pot body, and then the starch solution is sprayed into the pot body, so that the starch solution can be more uniformly attached to the surfaces of the other food materials, and the thickening effect is ensured.

In the embodiment of the invention, when the food material falls along the parabola in the pot body, the rotating speed required by the force application device is the second rotating speed, and the second rotating speed can be a constant value, and can also be a changing value which is changed in stages or continuously. For example, the second rotational speed may be 0.6 to 0.95 times, 0.7 to 0.95 times, or 0.8 to 0.95 times the critical rotational speed. The larger the value of the second rotating speed is, the higher the falling position of the food material is, and the better the stir-frying or mixing effect is.

Preferably, as shown in fig. 2, the food material is controlled to fall substantially along with the rotation of the force application device within the range of 90 degrees to 180 degrees, and more preferably, the food material is controlled to fall substantially along with the rotation of the force application device within the range of 135 degrees to 180 degrees. In the invention, the rotation angle of the food material adopts the following angle coordinates: the geometric center of the inner periphery of the cross section of the pot body is taken as a coordinate center, the lowest point of the rotating track of the food material on the inner wall of the pot body is taken as a zero point, and the rotating direction of the food material is taken as a positive direction.

In a preferred embodiment of the present invention, since there are more food materials cooked in the pot body at a time, and the food materials are accumulated, the position and posture of the food materials in the pot body are continuously changed by controlling the rotating speed of the food materials, so that the food materials at different positions and states in the pot body can be sufficiently mixed, and the chance of contacting with the cooking surface of the pot body is greatly increased. For example, the food materials fall along a parabola line, are attached to the wall of the pot and continuously do 360-degree circular motion around the central axis of the pot body for a plurality of times of alternation, so that the mixing uniformity and the heating uniformity of the food materials meet the cooking requirements, the dish consistency requirements are met, if the dish is cooked consistently and has consistent taste, and the cooking quality is greatly improved.

As another embodiment of the invention, in the cooking process, the moving speed of the food material in the pot body is controlled, so that most of the food material directly falls down after rising to a specific position in the pot body. For example, the moving speed of the food material in the pot body is controlled firstly, so that the food material is attached to the pot wall to move to a high position in the pot body, then the speed is sharply reduced, even the force application device stops rotating, and the material can directly fall; the control method can be used for cooking special dishes.

As another embodiment of the invention, in the cooking process, the moving speed of the food material in the pot body is controlled, and when the food material is attached to the pot wall to move, the food material is directly dropped at a certain height in the pot body through the force application mechanism. For example, a scraper is arranged in the pot body, and when special cooking is needed, the scraper is controlled to be close to or close to a cooking surface, so that the food material directly falls down when contacting the scraper. By such cooking control, more diversified food materials can be cooked.

In one embodiment of the invention, the moving speed of the food material in the pot body is controlled during the cooking process, so that the food material rolls or slides along the wall of the pot.

As shown in fig. 3, by the control method, the moving speed of the food material in the pot body is controlled, so that the food material rolls or slides along the pot wall at the bottom of the pot body, and when the food material is thrown into the pot body, the distribution range of the food material extends along the central axis of the pot body, so that larger, more uniform and flatter distribution is formed; when the cooked dishes are contained in the pot body, the dishes can slide out of the pot body more quickly, and the dish discharging efficiency is improved.

In another embodiment of the invention, the tilt angle of the pot is controlled during cooking in order to control the position of the food material within the pot.

In the embodiment of the invention, the food materials are usually thrown at the position close to the pot opening of the pot body, so that the feeding needs to be assisted by adjusting the angle between the axis of the pot body and the horizontal direction. In detail, if the orientation of the pot opening points to the horizontal direction or inclines downwards in the initial state, or the upward-lifting angle is insufficient, the pot opening of the pot body needs to be controlled to be lifted upwards, food materials thrown into the pot body properly slide downwards along the inclined pot wall from the vicinity of the pot opening, accumulation of the food materials in the front part of the pot body is avoided, the distribution range of the food materials extends along the rotation axis of the pot body, when the food materials attach to the pot wall and do 360-degree circular motion, the distribution area of the food materials on the inner peripheral surface of the pot wall is larger, the spread is more uniform, the state is flatter, and meanwhile, the cooking capacity is further improved.

After the food materials are put into the pot body, the axis of the pot body needs to be adjusted to a basic horizontal position so as to enter a normal cooking state.

As another embodiment of the invention, when the food material in the pot body needs to be contained, the pot opening of the pot body is controlled to be inclined downwards, so as to improve the dish discharging efficiency.

As an embodiment of the invention, when the food material moves in a parabolic manner in the pot body, the pot mouth of the pot body is controlled to be lifted upwards. Therefore, the food materials can be mixed more uniformly, the probability that the food materials fall out from the pot mouth is reduced, and the food material mixing device can be applied to the cooking process of mixing some special food materials and common food materials.

In one embodiment of the present invention, during the stir-frying or mixing process for controlling the falling of the food materials along the parabola, if the axis of the pot body is in a horizontal state, since the food materials may collide with each other during the falling process, a small portion of the food materials may move toward the pot opening and fall out of the pot body, which not only causes waste of materials, but also causes frequent cleaning. At the moment, the pot body is controlled to be in an upward tilting state, so that the problem of material overflow can be effectively reduced. However, the tilt-up angle of the pan body should not be too large, otherwise the food materials will be excessively accumulated at the rear part of the pan body, the stir-frying effect is reduced, and the heating area at the front part of the pan body is difficult to be effectively utilized.

In another embodiment of the present invention, when special food materials such as liquid and powder materials need to be attached to the surfaces of other food materials in the pot body, preferably, in the feeding process of the special food materials, when the other food materials are controlled to be in a parabolic motion state in the pot body, the inclination of the pot body is controlled to raise the pot mouth, so that the special food materials and the other food materials form a thickening effect.

In a preferred embodiment of the present invention, the following operations are further performed before the step of controlling the moving speed of the food material in the pot body, so that the food material is attached to the wall of the pot body and continuously makes a 360 ° circular motion around the central axis of the pot body: the distribution of the food materials in the axial direction and the circumferential direction of the pot body is controlled by adjusting the moving speed of the food materials in the pot body and/or adjusting the included angle between the rotating axis of the pot body and the horizontal plane.

In the embodiment of the invention, before the food is attached to the wall of the pot body and continuously moves in a 360-degree circular motion around the central axis of the pot body, a process of distributing the food on the cooking heating surface is needed. It is desirable that the material be spread and distributed evenly across the cooking surface, that the material be heated quickly and evenly, and that the best cooking results and efficiency be achieved. In practice, to obtain better cooking effect and efficiency, the ingredients should be distributed as large area and uniformly on the cooking heating surface as possible. The spreading and distribution of the food material on the cooking heating surface is mainly carried out along two directions: axial and circumferential. The distribution of the food materials in the axial direction and the circumferential direction of the pot body can be controlled by adjusting the moving speed of the food materials in the pot body and/or adjusting the included angle between the central axis of the pot body and the horizontal plane, wherein the speed, particularly the higher speed, is particularly critical. Before the food material is attached to the pot wall and the relative speed between the food material and the pot wall is zero, the speed is adjusted to enable the food material to tend to spread out along the axial direction, if an included angle exists between the central axis of the pot body and the horizontal plane, the food material tends to move towards the lower end more, and if the pot body is horizontal, the food material moves towards the two ends. In the practicality, when carrying out the input operation of eating the material, the pot body is the ascending gesture setting of pot mouth slant usually, and the edible material that drops into the pot body can be piled up in the region of erroneous tendency bottom of a boiler. After the food materials are put into the pot body or in the putting process, on one hand, the speed of the pot body and/or the force application structure is controlled to adjust the speed of the food materials in the pot body, and on the other hand, the inclined upward posture of the pot body from the pot opening is controlled to gradually transition to the horizontal posture. The food materials are spread to move towards the pot opening along the axis direction, so that the large area and more uniform distribution of the food materials in the axial direction of the pot body are realized. The circumferential distribution refers to the distribution of food materials along the circumferential direction of the pot body or the rotating direction of the pot body. The speed of the pot body and/or the force application structure is controlled, so that the speed of the food materials in the pot body is continuously increased, the food materials start to continuously attach to the pot wall from the lower part of the pot body in the rotating direction along with the continuous increase of the speed, and move upwards along with the rotation of the pot body until the food materials basically form 360-degree distribution in the circumferential direction of the pot body and then keep stable in movement. Therefore, the defect that no food material is distributed or too accumulated in a part of cooking surface areas is overcome, the effect of large-area, flat and uniform distribution of food materials in the pot body is realized, and the rapid and uniform heating is really realized. In the process of forming circumferential distribution, the included angle between the central axis of the pot body and the horizontal plane is preferably zero, a certain angle can be set or the angle can be adjusted in the process, for example, in order to prevent materials from being thrown out of the pot opening, the pot body can be set to be obliquely upward at the beginning, and the pot body is adjusted to be horizontal after the circumferential distribution is basically formed. The above-described process of controlling the profile formation by adjusting the speed may be a constant speed process or a stepwise constant speed process, but is generally set to a variable speed motion, and the profile formation process is controlled by controlling the acceleration. Of course, according to actual needs, the axial distribution and the circumferential distribution of the food materials in the pot body can be carried out successively or simultaneously, and an obvious time interval is not necessarily existed between the axial distribution and the circumferential distribution, so that the food materials can be uniformly distributed on most or the whole cooking surface.

In the embodiment of the invention, the pan wall of the pan body attached with the food materials is enabled to continuously make 360-degree circular motion around the central axis of the pan body by controlling the moving speed of the food materials in the pan body, so that the spread area of the food materials on the cooking space of the pan body is larger, the thickness of the food materials is thinner and the distribution of the food materials is more uniform. After the food material portion of single culinary art is increaseed, eat the material and still can the thermally equivalent in the pot body to heating efficiency increases substantially, has promoted cooking efficiency and culinary art capacity greatly, and makes the taste of the dish of cooking better.

Fig. 4 illustrates a structure of a cooking apparatus provided by an embodiment of the present invention, and only portions related to the embodiment of the present invention are illustrated for convenience of explanation.

The cooking device provided by the embodiment of the invention can automatically cook the input food material, and comprises a pot body 21 for cooking the input food material, a heating source 22 for heating the food material, a cooking control device 23 and a driving device 24 for driving the food material in the pot body 21 to move under the control of the cooking control device 23.

In the embodiment of the invention, through the control of the cooking control device 23, the wall of the pot body 21 attached with the food material continuously makes 360-degree circular motion around the central axis of the pot body 21, so that more food materials can be uniformly distributed in the cooking space of the pot body 21, the food materials can be uniformly heated in the pot body 21, the heating efficiency is greatly improved, the food material amount of single cooking is increased, the cooking efficiency is greatly improved, and the taste of cooked dishes is better.

As an embodiment of the invention, the rotation speed of the food material in the pot body 21 can be controlled by controlling the rotation of the pot body 21, so that the food material is attached to the wall of the pot body 21 and continuously moves in a 360-degree circular motion around the central axis of the pot body 21.

As shown in fig. 5, in this embodiment, the cooking device includes a rotary pot 31, a force application structure 32 disposed in the pot 31 for driving the food material to rotate with the pot 31, a driving device 33 for driving the pot 31 to rotate, and a heating source 34 for heating the food material thrown into the pot 31.

The cooking control device 23 (not shown) controls the driving device 33 to drive the pot 31 to rotate, and under the action of the force application structure 32, the food material can be attached to the wall of the pot 31 and continuously make a 360-degree circular motion around the rotation axis of the pot 31, as shown in fig. 6.

When the food material moves circularly, the cooking controller 23 can control the heating source 34 to heat the food material.

In this embodiment, the force application structure 32 is used for providing a certain force to drive the food material to rotate along with the pot body 31, and specifically, the force application structure may be an inner wall of the pot body 31 having a certain roughness, a protruding structure and/or a recessed structure distributed on the inner wall of the pot body 31, or the like.

As shown in FIG. 7, as a preferred embodiment of the present invention, the force application structure 32 is an arm structure 321 which is close to the pot wall, extends from the pot tail end to the pot mouth end along the pot wall, and can rotate around the rotation axis of the pot body 31.

In the embodiment of the present invention, the food material is attached to the wall of the pot body 31, and the rotating speed of the pot body 31 is the first rotating speed when the food material continuously makes a 360-degree circular motion around the rotating axis of the pot body 31. Wherein, the first rotating speed is greater than or equal to the minimum rotating speed required by the pan body 31 when the food material can be attached to the pan wall to do 360-degree circular motion, and the minimum rotating speed is also the critical rotating speed.

The first rotation speed of the pot body 31 is preferably a certain rotation speed greater than the critical rotation speed, because when the amount of food material in the pot body 31 is large, if all food materials are attached to the pot wall to make 360-degree circular motion, the food material attached to the pot wall is relatively thick, and if the food material farther away from the pot wall in the food material layer is attached to the inner layer food material and makes 360-degree circular motion around the rotation axis of the pot body 31, the required rotation speed is larger. Therefore, the first rotating speed is preferably greater than the critical rotating speed, and certainly, the first rotating speed cannot be too large, otherwise, the food material is excessively extruded, and the food material is stuck to a pot or mashed.

In one embodiment of the present invention, the time duration of the food material attached to the pot wall in the 360-degree circular motion is counted when the rotation speed of the pot body 31 reaches the critical rotation speed.

As an embodiment of the present invention, when the cooking control device 23 controls the driving device 33 to rotate the pot 31 at the second rotation speed less than the above-mentioned critical rotation speed, the food material can be taken to the high position by the pot 31 and then perform a parabolic motion, or perform a rolling motion at the bottom of the pot 31.

In the embodiment of the invention, the cooking control device 23 controls the driving device 33 to drive the pot body 31 to gradually accelerate to the first rotating speed, when the rotating speed of the pot body 31 reaches the critical rotating speed, timing is started, the timing value is between 5 and 60 seconds, and the food material can attach to the pot wall to do 360-degree circular motion within the timing time, so that the food material is uniformly and fully heated; when the timing is completed, the rotation speed of the pot body 31 is switched to the second rotation speed. At this time, as the rotating speed of the pot body 31 is reduced, the food material loses the rotating speed condition of being attached to the pot wall to do 360-degree circular motion, so the food material can be brought to a high position by the pot body 31 and then do parabolic motion, or the food material can be fully mixed at the bottom of the pot body 31 to do rolling motion, and the stir-frying function is realized.

In the embodiment of the present invention, the duration of the food materials in the mixing state can be set by the cooking control device 23, when the duration is reached, the cooking control device 23 switches the pot body 31 to the first rotation speed again, and the above operation is repeated for a certain number of times, so that the food materials can be sufficiently heated and mixed, and finally, a delicious dish can be formed.

Characteristic parameters of the food materials, such as material parameters, volume parameters, shape parameters, input quantity parameters, viscosity parameters, and the like, of the food materials, which are coefficients related to the cooking temperature and the cooking time of the food materials summarized and induced in an actual cooking test, can be set by the cooking control device 23, and the duration and the number of times of rotation of the pot body 31 at the first rotation speed each time and the actual size of the first rotation speed can be calculated according to preset calculation rules according to the characteristic parameters of the food materials.

Preferably, the duration of the food material attached to the pot wall in the 360-degree circular motion is controlled to be 10-30 seconds, that is, the duration of the pot body 31 in the first rotating speed motion state each time is 10-30 seconds. In the time range, the food can be sufficiently heated, and the probability of sticking or excessive deformation of the food can be reduced.

As an embodiment of the present invention, the cooking apparatus may further include a pan tilt driving device (not shown) for controlling the tilt of the pan 31 under the control of the cooking control device 23 during the cooking process, so as to control the position of the food material inside the pan 31.

As another embodiment of the present invention, the force application mechanism disposed in the pot body can be controlled to rotate to drive the food material to move, or the food material can be attached to the wall of the pot body and continuously move in a 360-degree circular motion around the central axis of the pot body.

As shown in fig. 8, in this embodiment, the cooking apparatus includes a rotary pot 61, a force applying mechanism 62 disposed inside the pot 61 and capable of driving the food material to rotate inside the pot 61, a driving device 63 for driving the force applying mechanism 62 to rotate, and a heating source 64 for heating the food material put into the pot 61.

As shown in fig. 9, the control device 23 (not shown) controls the driving device 63 to drive the force applying mechanism 62 to rotate, so as to drive the food material to adhere to the wall of the pot and to continuously make a 360-degree circular motion around the rotation axis of the pot body 61.

When the food material moves circularly, the control device 23 can control the heating source 64 to heat the food material.

In the embodiment of the present invention, the rotating speed of the force application mechanism 62 is controlled to be the first rotating speed when the food material is attached to the pot wall and continuously performs 360 ° circular motion around the rotating axis of the pot body 61.

The first rotation speed is greater than or equal to the minimum rotation speed required by the force application mechanism 62 when the food material can be attached to the pot wall to do 360-degree circular motion, and the minimum rotation speed is also the critical rotation speed.

Preferably, the first rotation speed of the force application mechanism 62 is controlled to be greater than the critical rotation speed, because when the amount of food material in the pot body 61 is large, if all food materials are attached to the pot wall to make 360 ° circular motion, the food material layer attached to the pot wall is relatively thick, and if the food material farther away from the pot wall in the food material layer is attached to the inner layer food material and makes 360 ° circular motion around the rotation axis of the pot body 61, the required rotation speed is greater, and accordingly, the rotation speed of the force application mechanism 62 is required to be greater.

Therefore, the first rotating speed is preferably greater than the critical rotating speed, and certainly, the first rotating speed cannot be too large, otherwise, the food material is excessively extruded, and the food material is stuck to a pot or mashed.

In one embodiment of the present invention, the time period for controlling the food material attached to the pot wall to make 360 ° circular motion is counted when the rotation speed of the force applying mechanism 62 reaches the threshold rotation speed.

As an embodiment of the present invention, when the cooking control device 23 controls the force applying mechanism 62 to rotate at the second rotation speed less than the above-mentioned critical rotation speed, the food material can be brought to the high position by the force applying mechanism 62 and then perform a parabolic motion, or perform a rolling motion at the bottom of the pot 61.

In the embodiment of the invention, the force application mechanism 62 is controlled to gradually accelerate to the first rotating speed, when the rotating speed of the force application mechanism 62 reaches the critical rotating speed, timing is started, the timing value is between 5 and 60 seconds, and the food material can be attached to the pot wall to do 360-degree circular motion within the timing time, so that the food material is uniformly and fully heated; when the timer is completed, the rotational speed of the urging mechanism 62 is switched to the second rotational speed. At this time, as the rotating speed of the force application mechanism 62 is reduced, the food material loses the rotating speed condition of being attached to the pot wall to do 360-degree circular motion, so the food material is brought to a high position by the force application mechanism 62 and then does parabolic motion, or the food material does rolling motion at the bottom of the pot body 61, so the food material can be fully mixed, and the function of stir-frying is realized.

In the embodiment of the present invention, the duration time of the food materials in the mixing state can be set by the cooking control device 23, when the duration time is reached, the cooking control device 23 switches the rotation speed of the force applying mechanism 62 to the first rotation speed, and the above operation is repeated for a certain number of times, so that the food materials can be sufficiently heated and mixed, and finally, a delicious dish can be formed.

The cooking controller 23 may set material characteristic parameters such as material parameters, volume parameters, shape parameters, and input parameters of the food material, which are coefficients related to the cooking temperature and the cooking time of the food material summarized and summarized in the actual cooking test, and the duration and the number of times of the rotation of the force application mechanism 62 at the first rotation speed may be calculated according to a preset calculation rule according to the material characteristic parameters.

Preferably, the duration of the food material attached to the pot wall and making the 360-degree circular motion is controlled to be 10-30 seconds, that is, the duration of the force application mechanism 62 in the first rotating speed motion state each time is 10-30 seconds. In the time range, the food can be sufficiently heated, and the probability of sticking or excessive deformation of the food can be reduced.

As an embodiment of the present invention, the cooking apparatus may further include a pan tilt driving device (not shown) for controlling the tilt of the pan 61 under the control of the cooking control device 23 during the cooking process, so as to control the position of the food material inside the pan 61.

In the embodiment of the present invention, the cooking control device 23 may be installed in a host or a controller connected to the cooking apparatus to control an operating state, operation, and the like of the cooking apparatus.

As shown in fig. 10, the first motion control unit 231 controls the motion speed of the food material in the pot body, so that the food material adheres to the wall of the pot body and makes a 360 ° circular motion continuously around the central axis of the pot body.

In the embodiment of the invention, when the food material is attached to the wall of the pot body and continuously makes a 360-degree circular motion around the central axis of the pot body, almost all the food material can be attached to the pot body, and the fact that the food material is attached to the pot body does not mean that all the food material attached to the pot body is in direct contact with the wall of the pot body, but means that the food material forms a food material layer with a certain thickness on the wall of the pot body, wherein only the food material positioned outside the food material layer is in direct contact with the pot body.

In the embodiment of the invention, the movement speed of the food material in the pot body is controlled by the first movement control unit 231, so that the wall of the pot body, which is attached to the pot body, continuously performs 360-degree circular movement around the central axis of the pot body, the spread area of the food material on the cooking space of the pot body is larger, the thickness of the food material is thinner, and the distribution of the food material is more uniform, the inner peripheral surface of the pot body is fully contacted with the food material in the state, the contact area of the inner peripheral surface of the pot body can reach 2-3 times of that of the existing cooking equipment, more food materials are simultaneously heated in unit time, the heating efficiency is greatly improved, the quantity of the food material for single cooking is greatly increased, and the defect that the food material can only.

In one embodiment of the present invention, a preferred control method is: first, the first motion control unit 231 controls the force application device to move at a rotating speed equal to or slightly greater than the critical rotating speed, so that the food materials are basically uniformly distributed on the pot wall, then the rotating speed is increased to a higher value, so that the contact force between the food materials and the pot wall is further increased, the food materials and between the food materials and the pot body are more closely attached, the thermal resistance is further reduced, the heating efficiency is improved, and the food materials are heated more uniformly. For example, the food material is first controlled to move at a critical rotation speed of about 1.0 to 1.1 times or 1.0 to 1.3 times for a predetermined time, and then the rotation speed is further increased to the critical rotation speed of 1.3 to 2.0 times or 1.5 to 2.0 times.

In a preferred embodiment of the present invention, in order to ensure the cooking effect of the food material, the first motion control unit 231 controls the food material to adhere to the pot wall and perform a 360 ° circular motion for 5 to 60 seconds; almost most food materials can be uniformly and fully heated within the heating time of 5-60 seconds. If the set time is too short, the heating effect is not good, and the food materials are not easy to cook; if the set time is too long, the food is prone to water and deformation, and the food is prone to be burnt due to single-side overheating, which affects the cooking quality.

In another preferred embodiment of the invention, the characteristic parameters of the food materials are obtained, and the rotating speed, the duration or the execution times of 360-degree circular motion around the central axis of the pot body are controlled according to the characteristic parameters of the food materials.

In an embodiment of the present invention, the characteristic parameters of the food material, which are coefficients summarized and induced in the actual cooking test and related to the cooking temperature and the cooking time of the food material, may be set by the first motion control unit 231, and may include: material parameters, volume parameters, shape parameters, input quantity parameters, viscosity parameters and the like of food materials; according to the characteristic parameters of the food materials, the related cooking control parameters can be calculated according to the preset calculation rule, namely the rotating speed, the duration time or the times of 360-degree circular motion of the food materials attached to the pot wall and around the central axis of the pot body, and the like. By the control mode, the cooking process is more targeted and more refined, the effects of different control schemes of different food materials are realized, dishes of different types can be cooked to have respective flavors, and the taste is better.

When the food material does circular motion, the heating control unit 232 controls the heating source to heat the food material.

Further, when the food material moves circularly, the heating intensity of the heating source is controlled by the heating control unit 232 to heat the food material. In the control method, the heating scheme of the heating source can be set according to the characteristic parameters and the heating curve of the food materials, and meanwhile, the heating intensity of the heating source is controlled according to different motion states of the food materials; wherein, the control of the heating intensity comprises temperature control, temperature rising/cooling speed control, heating time length control, multi-step heating control, direct/indirect heating coordination control, fast/slow fire heating control, multi-heat source heating control and the like. When the food material enters the state of circular motion, the heating intensity of the heating source is controlled, the most appropriate heating intensity is provided for the state, the cooking efficiency is greatly improved, and the taste of cooked dishes is better.

As a preferred embodiment of the present invention, the second motion control unit 233 controls the moving speed of the food material in the pot during the cooking process, so that the food material falls in the pot along a parabola.

In the embodiment of the invention, in order to realize that the food material can fall in the pot body along the parabola, the second motion control unit 233 is required to control the rotation speed of the food material to be less than the minimum rotation speed required by the food material capable of attaching to the pot wall and continuously making a 360-degree circular motion around the central axis of the pot body, so that the food material can firstly attach to the pot wall and move to a certain height in the pot wall, and at the moment, the food material falls in the pot body along the parabola because the current rotation speed is not enough to maintain the food material to continuously attach to the pot wall; by controlling the food material in such a motion state, the stir-frying or mixing of the food material can be realized.

When eating the material and attaching to the pot wall, when 360 circular motion are done in succession to the central axis of the round-robin body, still need consider eating the material and go out too much problem of water, if eat the material and attach to the pot wall always, moisture in eating the material can break away from eating the material too much, make eating too loose, soft of material, and through second motion control unit 233 control eat material along the parabola fall in the pot body, then can avoid eating the material and separate out a large amount of moisture because of heating for a long time, guarantee to eat the material and have the characteristics of "frying" such as dry, fragrant, further promoted the culinary art quality.

When special food materials such as liquid food materials and powder food materials are required to be attached to the surfaces of other food materials in the pot body, the other food materials are also required to be controlled to fall along a parabola in the pot body through the second motion control unit 233 when the special food materials are fed. For example, when the starch solution is put in, other food materials are controlled to be in a parabolic motion state in the pot body, and then the starch solution is sprayed into the pot body, so that the starch solution can be more uniformly attached to the surfaces of the other food materials, and the thickening effect is ensured.

Preferably, the food material is controlled by the second motion control unit 233 to fall substantially with the rotation of the force application means to a range of 90 degrees to 180 degrees, and more preferably, the food material is controlled by the second motion control unit 233 to fall substantially with the rotation of the force application means to a range of 135 degrees to 180 degrees. In the invention, the rotation angle of the food material adopts the following angle coordinates: the geometric center of the inner periphery of the cross section of the pot body is taken as a coordinate center, the lowest point of the rotating track of the food material in the pot body is taken as a zero point, and the rotating direction of the food material is taken as a positive direction.

In a preferred embodiment of the present invention, since there are more food materials cooked in the pot at a time, and the food materials are accumulated, the rotation speed of the food materials needs to be controlled by the second motion control unit 233 and the first motion control unit 231, so that the position and the posture of the food materials in the pot are continuously changed, and thus the food materials at different positions and states in the pot can be sufficiently mixed, and the chance of contacting the cooking surface of the pot is greatly increased. For example, the food materials fall along a parabola line, are attached to the wall of the pot and continuously do 360-degree circular motion around the central axis of the pot body for a plurality of times of alternation, so that the mixing uniformity and the heating uniformity of the food materials meet the cooking requirements, the dish consistency requirements are met, if the dish is cooked consistently and has consistent taste, and the cooking quality is greatly improved.

As another embodiment of the invention, in the cooking process, the moving speed of the food material in the pot body is controlled, and when the food material is attached to the pot wall to move, the food material is directly dropped at a certain height in the pot body through the force application mechanism. For example, a scraper is arranged in the pot body, and when special cooking is needed, the scraper is controlled to move to a preset position close to or close to a cooking surface, so that the food material directly falls down when contacting the scraper. By such cooking control, the cooked dishes can be made more diversified.

In another embodiment of the present invention, during cooking, the moving speed of the food material in the pot body is controlled by the third motion control unit 234, so that the food material rolls or slides along the wall of the pot.

The movement speed of the food materials in the pot body is controlled through the third movement control unit 234, so that the food materials roll at the bottom of the pot body along the pot wall, and the food materials can be more uniformly distributed in the pot body along the axial direction of the pot body when being thrown into the pot body; when the cooked dishes are contained in the pot body, the dishes can slide out of the pot body more quickly, and the dish discharging efficiency is improved.

In a preferred embodiment of the present invention, during cooking, the tilt angle of the pan body is controlled by the pan tilt angle control unit 235 driving the pan tilt driving device so as to control the position of the food material inside the pan body.

When the food materials are required to be thrown into the pot body, the pot opening of the pot body is controlled to be upwards lifted through the first inclination control module 2351, and after the food materials are thrown into the pot body, the axis of the pot body is controlled to be in a basically horizontal position.

When the food materials in the pot body need to be contained, the pot opening of the pot body is controlled to incline downwards through the second inclination control module 2352, so that the dish discharging efficiency is improved.

When the food material moves in a parabolic manner in the pot body, the third inclination control module 2353 controls the pot opening of the pot body to be lifted upwards. When can make the edible material mix more evenly, reduced the probability that the edible material fell out by the pot mouth, can also use some special edible materials and ordinary edible material to carry out the culinary art in-process that mixes.

In one embodiment of the present invention, during the frying or mixing process for controlling the food materials to move in a parabolic manner, if the axis of the pot is horizontal, a small portion of the food materials may move toward the pot opening and fall out of the pot due to collision among the food materials during the falling process, which not only causes waste of the materials, but also causes frequent cleaning. At this time, the third inclination control module 2353 controls the pot body to be in an upward inclination state, so that the problem of material overflow can be effectively reduced. However, the tilt-up angle of the pan body should not be too large, otherwise the food materials will be excessively accumulated at the rear part of the pan body, the stir-frying effect is reduced, and the heating area at the front part of the pan body is difficult to be effectively utilized.

In another embodiment of the invention, when special food materials such as liquid and powder materials are required to be attached to the surfaces of other food materials in the pot body, preferably, in the feeding process of the special food materials, when the other food materials are controlled to be in a parabolic motion state in the pot body, the third inclination control module 2353 is used for controlling the inclination of the pot body to enable the pot mouth to be lifted upwards so as to achieve the thickening effect, for example, when special food materials such as starch solution are fed into the pot body and mixed with other food materials, the above control is required.

In a preferred embodiment of the present invention, the cooking control device 23 further comprises a fourth motion control unit 236 for controlling the distribution of the food material in the axial and circumferential direction of the pot by adjusting the speed of the food material moving in the pot and/or adjusting the angle between the central axis of the pot and the horizontal plane.

The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

A cooking control method, characterized in that it comprises the steps of:

controlling the movement speed of food materials in the pot body to enable the food materials to be attached to the wall of the pot body and to continuously make 360-degree circular motion around the central axis of the pot body;

when the food material does circular motion, the heating source is controlled to heat the food material.
The cooking control method according to claim 1, wherein the food material is controlled to be attached to the pot wall to make a 360 ° circular motion for 5 to 60 seconds.
The cooking control method of claim 1, further comprising the steps of:

controlling the moving speed of the food material in the pot body to make the food material fall along the parabola in the pot body.
The cooking control method of claim 1, further comprising the steps of:

controlling the moving speed of the food material in the pot body to ensure that the food material rolls or slides along the pot wall.
The cooking control method according to any one of claims 1 to 4, further comprising the steps of:

in the cooking process, the inclination of a pot body for containing food materials is controlled.
The cooking control method of claim 5, wherein the step of controlling the tilt of the pan containing the food material during the cooking comprises:

when food materials are required to be put into the pot body, the pot opening of the pot body is controlled to be lifted upwards, and after the food materials are put into the pot body, the axis of the pot body is controlled to be in a basically horizontal position.
The cooking control method of claim 5, wherein the step of controlling the tilt of the pan containing the food material during the cooking comprises:

when the food materials in the pot body need to be contained, the pot opening of the pot body is controlled to incline downwards.
The cooking control method of claim 5, wherein the step of controlling the tilt of the pan containing the food material during the cooking comprises:

when the food materials move in a parabolic manner in the pot body, the pot mouth of the pot body is controlled to be lifted upwards.
The cooking control method of claim 1, wherein the step of controlling the speed of the food material moving within the body so that the food material adheres to the wall of the body and moves continuously in a 360 ° circular motion around the central axis of the body further comprises:

the distribution of the food materials in the axial direction and the circumferential direction of the pot body is controlled by adjusting the moving speed of the food materials in the pot body and/or adjusting the included angle between the central axis of the pot body and the horizontal plane.
A cooking control device, characterized in that the device comprises:

the first motion control unit is used for controlling the motion speed of food materials in the pot body, so that the food materials are attached to the wall of the pot body and continuously do 360-degree circular motion around the central axis of the pot body; and

the heating control unit can control the heating source to heat the food materials while the food materials do circular motion.
The cooking control device of claim 10, wherein the food material is controlled to be attached to the pot wall to make a 360 ° circular motion for 5-60 seconds.
The cooking control device of claim 10, wherein the device further comprises:

and the second motion control unit is used for controlling the motion speed of the food material in the pot body so that the food material falls along a parabola in the pot body.
The cooking control device of claim 10, wherein the device further comprises:

and the third motion control unit is used for controlling the motion speed of the food material in the pot body so as to enable the food material to roll or slide along the pot wall.
The cooking control device of any one of claims 10 to 13, further comprising:

and the pot body inclination control unit is used for controlling the inclination of the pot body in the cooking process.
The cooking control device of claim 14, wherein the pan tilt control unit comprises:

the first inclination control module is used for controlling a pot opening of the pot body to be lifted upwards when food materials are required to be thrown into the pot body, and controlling the axis of the pot body to be in a basically horizontal position after the food materials are thrown into the pot body.
The cooking control device of claim 14, wherein the pan tilt control unit comprises:

and the second inclination control module is used for controlling the pot opening of the pot body to incline downwards when the food materials in the pot body need to be contained.
The cooking control device of claim 14, wherein the pan tilt control unit comprises:

and the third inclination control module is used for controlling the pot opening of the pot body to be lifted upwards when the food materials move in a parabolic manner in the pot body.
The cooking control device of claim 10, wherein the device further comprises:

and the fourth motion control unit is used for controlling the distribution of the food materials in the axial direction and the circumferential direction of the pot body by adjusting the motion speed of the food materials in the pot body and/or adjusting the included angle between the central axis of the pot body and the horizontal plane.
A cooking apparatus comprising:

a pan body;

a heating source for heating the food material in the pot body; and

a cooking control device;

characterized in that the cooking control device comprises:

the first motion control unit is used for controlling the motion speed of food materials in the pot body, so that the food materials are attached to the pot wall of the pot body and continuously do 360-degree circular motion around the central axis of the pot body; and

and the heating control unit is used for controlling the heating source to heat the food materials when the food materials do circular motion.
The cooking apparatus according to claim 19, wherein the food material is controlled to be attached to the pot wall in a 360 ° circular motion for 5 to 60 seconds.
The cooking apparatus of claim 19, wherein said cooking control means further comprises:

and the second motion control unit is used for controlling the motion speed of the food material in the pot body so that the food material falls along a parabola in the pot body.
The cooking apparatus of claim 19, wherein said cooking control means further comprises:

and the third motion control unit is used for controlling the motion speed of the food material in the pot body so as to enable the food material to roll or slide along the pot wall.
The cooking apparatus according to any one of claims 19 to 22, wherein the cooking control means further comprises:

and the pot body inclination control unit is used for controlling the inclination of the pot body in the cooking process.
The cooking apparatus of claim 23, wherein the pan tilt control unit comprises:

the first inclination control module is used for controlling a pot opening of the pot body to be lifted upwards when food materials are required to be thrown into the pot body, and controlling the axis of the pot body to be in a basically horizontal position after the food materials are thrown into the pot body.
The cooking apparatus of claim 23, wherein the pan tilt control unit comprises:

and the second inclination control module is used for controlling the pot opening of the pot body to incline downwards when the food materials in the pot body need to be contained.
The cooking apparatus of claim 23, wherein the pan tilt control unit comprises:

and the third inclination control module is used for controlling the pot opening of the pot body to be lifted upwards when the food materials move in a parabolic manner in the pot body.
The cooking control apparatus of claim 19, wherein the cooking control means further comprises:

and the fourth motion control unit is used for controlling the distribution of the food materials in the axial direction and the circumferential direction of the pot body by adjusting the motion speed of the food materials in the pot body and/or adjusting the included angle between the central axis of the pot body and the horizontal plane.