CN106510496A - Pottage preparing method of food processor and food processor - Google Patents
Pottage preparing method of food processor and food processor Download PDFInfo
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- CN106510496A CN106510496A CN201610886836.5A CN201610886836A CN106510496A CN 106510496 A CN106510496 A CN 106510496A CN 201610886836 A CN201610886836 A CN 201610886836A CN 106510496 A CN106510496 A CN 106510496A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/07—Parts or details, e.g. mixing tools, whipping tools
- A47J43/0716—Parts or details, e.g. mixing tools, whipping tools for machines with tools driven from the lower side
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/07—Parts or details, e.g. mixing tools, whipping tools
- A47J43/0716—Parts or details, e.g. mixing tools, whipping tools for machines with tools driven from the lower side
- A47J43/0722—Mixing, whipping or cutting tools
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/07—Parts or details, e.g. mixing tools, whipping tools
- A47J43/08—Driving mechanisms
- A47J43/085—Driving mechanisms for machines with tools driven from the lower side
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a pottage preparing method of a food processor and the food processor, and belongs to the field of food processing. The method at least comprises the steps of a first heating step, wherein a heating device heats food in a stirring cup to a set temperature T, and T is larder than or equal to 85 DEG C and smaller than or equal to 93 DEG C; a second heating step, wherein the heating device heats the food in the stirring cup to boil; the wall breaking and smashing step, wherein a motor drives a smashing knife to rotate at high speed to smash the heated food in the stirring cup, and the no-load speed of the motor is 20000 r/min to 40000 r/min. The nutritive value of the pottage prepared with the preparing method is high, and particularly the prepared fish soup has a delicate mouth feel without fishy smell.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of thick soup preparation method and the food processing of food processor
Machine.
Background technology
Thick soup is a kind of food for solid food materials being made liquid, its instant, is of high nutritive value, and is especially suitable for
Infant and old man are edible.Contain fish soup in thick soup again, make fish soup and be preferred with plain soup, plain soup is that soup is creamy white.Make
The conventional method of fish soup is that first fish is put in pot, is boiled with very hot oven after adding cold water, then turns to moderate heat continuation infusion and to soup is in
Milky, and the infusion time generally require 2 hours to 4 hours, spend the time longer, and infusion technique, the duration and degree of heating, time be bad
Control, is difficult to produce the fish soup of high-quality using traditional handicraft at home.And, using in the fish soup that traditional handicraft makes
, not as good as 10% in the flesh of fish, most nutriments such as protein, unrighted acid, mineral matter etc. are all for comprehensive nutrient value
It has been retained in the flesh of fish.
The content of the invention
For the problem mentioned in background technology, the present invention proposes a kind of thick soup preparation method and food of food processor
Product processing machine.User can produce the thick soup of high-quality using thick soup preparation method proposed by the present invention.
A kind of thick soup preparation method of food processor, the food processor include motor, jar, crushing knife and heating
Device, wherein, the thick soup preparation method at least includes：
First heating stepses：The heater by the heat foods in jar to design temperature T, 85 DEG C≤T≤93 DEG C；
Second heating stepses：The heater is by the heat foods in jar to boiling；
Broken wall pulverising step：To food jar in heating after crush at a high speed by rotation for the Motor drive crushing knife, institute
The no-load speed of motor is stated between 20000r/min to 40000r/min.
Preferably, described in the first heating stepses and the second heating stepses, crushing knife remains static.
Preferably, infusion step is provided with after the broken wall pulverising step：After the heater will be crushed in jar
Food carry out infusion, the infusion time is t1,3min≤t1≤10min.
Preferably, pause step is provided between the infusion step and broken wall pulverising step：The heater and motor
Quit work a period of time, dwell time is t2,30s≤t2≤60s.
Preferably, the heater the first heating stepses, the second heating stepses and infusion step heating power according to
Secondary reduction.
Preferably, pause step is provided between second heating stepses and broken wall pulverising step：The heater and
Motor quits work a period of time, and dwell time is t3,30s≤t3≤60s.
Preferably, when the broken wall pulverising step includes that the food in jar is crushed one section by Motor drive crushing knife
Between, then motor quits work a period of time, and the broken wall pulverising step is circulated n time, 10≤n≤30.
Preferably, the n time used of the broken wall pulverising step circulation is t4,100s≤t4≤600s.
Preferably, in the broken wall pulverising step, the motor out-of-work time is t5, and 20s≤t5≤30s.
A kind of food processor, including the support with motor, above support and connected jar, covers
Bowl cover, heater above the jar, the heater is heated to the food in jar, in the jar
Crushing knife is provided with, the Motor drive crushing knife rotation is crushed to food, wherein, control dress is additionally provided with the support
Put, the control device is provided with control program, the control program includes thick soup preparation method as above.
The invention has the beneficial effects as follows：
1st, the food when food processor works in the higher environment of height above sea level in jar can be realized by the first heating stepses
Thing can reach fluidized state；When can realize working in food processor is in height above sea level compared with low environment by the second heating stepses
Food in jar can reach fluidized state；In addition, being carried out in two steps heating also has the benefit for preventing overflowing；Add first
In hot step and the second heating stepses, food absorbs water in heating process, and heating improves the hydrophily of food, accelerates food thin
The speed of born of the same parents' water suction, cell water swelling and softens cell membrane so that in broken wall pulverising step cell membrane be more prone to by
Break, and after food softens, reduce the noise in crushing process；Can realize breaking food cells by broken wall pulverising step
Wall makes the purpose that nutriment discharges completely；The combination of these three steps can be produced and is of high nutritive value, is available for user normal
Edible thick soup.
By in the first heating stepses by the heat foods in jar to design temperature T, and 85 DEG C≤T≤93 DEG C,
Still can be by the heat foods in jar extremely when preventing from overflowing and ensureing that food processor works under compared with high altitude environment
Boiling, as 85 DEG C of T ＜, the second heating period needed to heat longer time and gets to boiling, and efficiency is reduced；As T ＞ 93
DEG C when, as the power for heating at the beginning is larger, food occurs bubble in heating process, it is possible that false overflow；Pass through
Continue the heat foods in jar to seething with excitement in the second heating stepses, be in order to ensure food processor is in low altitude area environment
During middle work, the food in jar can reach the state of boiling；By in broken wall pulverising step by the no-load speed of motor
It is arranged between 20000r/min to 40000r/min, is, in order to the cell membrane of food is broken, to make protein in food, fat
The nutrients such as fat, vitamin fully discharge, and improve the content of nutrient content, and high rotary speed working efficiency high, make food compared with
That what is crushed in the short time is finer and smoother, and mouthfeel is more preferable；When less than 20000r/min, the no-load speed of motor is not big enough, phase
The load speed answered also can very little, cause food to be crushed not fine and smooth enough, it is impossible to which the effect of food cells wall is broken in realization；When being more than
During 40000r/min, the no-load speed of motor is excessive, and corresponding load speed can also cross conference makes machine generation rock even meeting
Topple over machine, while stronger noise can be produced, do not meet safety standard.
2nd, described in the first heating stepses and the second heating stepses, crushing knife remains static, particularly in fish soup
In manufacturing process, because the hardness of fish is than larger, and it is that whole piece is put in jar, the contact surface of fish and jar bottom
Product is smaller, is not easy the phenomenon for occurring being sticking, even if having sub-fraction fish to contact with jar bottom causing when processing fish soup
It is sticking, it is also easy cleaning that the material of the flesh of fish causes to be sticking later jar, therefore is added in the first heating stepses and second
Need not prevent being sticking operation in hot step, i.e., in heating process, crushing knife need not intermittent stirring；On the other hand, if
In first heating stepses and the second heating stepses, crushing knife can rotate or intermittent rotation, as whole piece fish is in jar,
The load speed of motor is wayward, if the no-load speed of motor, than relatively low, load speed is relatively low, so that crushing knife is stirred
It is motionless, it is also easy to crushing knife is stuck；If the no-load speed of motor is too big, corresponding load speed also can be very big, meeting again
Make fish or the liquid for splashing encounters anti-flow electrode so that heater does not work, cause program to malfunction；Furthermore, just started fish
In the raw state of comparison, if stirred under this kind of state, the blood in fish can be made to be dissolved in soup, make fish soup not be white
, affect the quality of fish soup.Therefore in the first heating stepses and the second heating stepses, motor is idle.
3rd, by after broken wall pulverising step arrange infusion step, be in order to promote the generation of flavor component with release,
Make food become softer, make further to decompose in the protein of broken wall pulverising step release, fat, vitamin etc. in food, have
Beneficial to digesting and assimilating；The infusion time is t1,3min≤t1≤10min, and protein hydrolysis is relatively abundant and amino acid content is higher, fills
The nutritive value and fragrance of code insurance card food, as t1 ＜ 3min, the time is too short, and protein hydrolysis not enough fully, and does not have
Method ensures the fresh fragrance of soup；As t1 ＞ 10min, the loss of amino acid is easily caused, amino acid produces Mei Lade with carbohydrate
Reaction is accelerated, i.e., amino acid produces brown material with carbohydrate, affects the color and fragrance of soup, destroys amino acid, cause in nutrition
Loss.
4th, by making pause step is provided between infusion step and broken wall pulverising step and making dwell time for t2,30s≤
T2≤60s, benefit are that the adhesion of anti-flow electrode is prevented by cooling, are rotated in broken wall pulverising step stirring blade at a high speed, have one
Divide slurries hang on anti-flow electrode, time out t2 contributes to making the slurries hung on anti-flow electrode fall in the effect of gravity
Under, be not in the false phenomenon overflow and cause heater not heat, contribute to being smoothed out for infusion step；As t2 ＜ 30s,
Cool time is too short, can produce adhesion phenomenon, it is possible that the idle phenomenon of heater；As t2 ＞ 60s, food drop
It is warm too many, mouthfeel and quality are affected, the waste of heat, the energy is caused.
5th, subtracted in the heating power of the first heating stepses, the second heating stepses and infusion step successively by making heater
Little, benefit makes the protein gradually denaturation in food in the first heating stepses and the second heating stepses by big fire boiling, especially
Removing fishy odor can be removed when fish soup is made, and the Production Time of thick soup can be shortened；Carry out adding by smaller power in infusion step
Heat, makes food keep fluidized state to proceed heating, it is not easy to be sticking, and may advantageously facilitate the fully breast of the fat in food
Change, form dense soup.
6th, by making to be provided with pause step between the second heating stepses and broken wall pulverising step and dwell time is t3,30s
≤ t3≤60s, benefit are cooling food, when being unlikely to that motor is crushed to food with high rotating speed in broken wall pulverising step,
Because crushing knife causes to overflow and slurries splashing to frictionally heating for food.As t3 ＜ 30s, due to the heat that food is distributed it is inadequate
It is many, may cause to overflow as crushing knife carries out frictionally heating to food in shredding stage；As t3 ＞ 60s, food cooling
Too much, mouthfeel and quality are affected, causes the waste of thermal loss, the energy.
7th, the broken wall pulverising step includes that the food in jar is crushed a period of time by Motor drive crushing knife, then
Motor quits work a period of time, and the step cycle is carried out, and this mode alternately crushed makes food significantly more efficient by powder
It is broken, prevent food from following liquid in rotation to crush crushing knife and quit work the food that a period of time is conducive to being stirred less than, motor
Thing is fallen back near crushing knife, is easy to crushing knife to cut to which when rotating again；Cycle-index is n, 10≤n≤30 it is good
Place be can ensure that food it is crushed after fineness, lift mouthfeel, while and time for not extending required for processed food, carry
Rise Consumer's Experience；As n ＜ 10, food is pulverized not fine and smooth enough, and especially when fish soup is made, fish-bone, fish-skin etc. are harder
Part still can be very coarse after crushing, it is difficult to swallow；As n ＞ 30, food is pulverized very thin, continues powder
It is broken simply to increase the time on foot and waste the energy.
8th, it is t4 by making broken wall pulverising step circulate n time used, food is broken in 100s≤t4≤600s guarantees
Cell membrane, makes nutrition fully discharge；As t4 ＜ 100s, crush not fine and smooth enough；As t4 ＞ 600s, food is pulverized
Very thin, it is to increase the time on foot and waste the energy to continue to crush.
9th, by making the motor out-of-work time in the broken wall pulverising step be t5,20s≤t5≤30s raising crushing
Efficiency and effect, as t5 ＜ 20s, the food for crushing scope away from crushing knife is not also fallen back in the range of the crushing, unfavorable
In the crushing to food, crushing effect is undesirable；As t5 ＞ 30s, the stand-by period is oversize, and one side fuel value of food scattered and disappeared
It is many, the Production Time of whole food processing is on the other hand extended, user needs to wait the long period, and efficiency is low to cause user's body
Test difference.
" infusion " is referred to and for the heat foods in jar to fluidized state followed by heat a period of time, or by food
Boil followed by heat a period of time, or continue heating after boiling until food is cured completely.
The rotating speed of motor when the no-load speed of motor is referred to and is not put into food in jar in the present invention.
Description of the drawings
Structural representations of the Fig. 1 for food processor described in the embodiment of the present invention one.
Flow charts of the Fig. 2 for thick soup preparation method described in the embodiment of the present invention one.
Flow charts of the Fig. 3 for thick soup preparation method described in the embodiment of the present invention two.
Fig. 4 is the graph of a relation of free aminoacid content and infusion time t1 in thick soup described in the embodiment of the present invention two.
In figure, the title of each part of institute's index is as follows：
1st, support；2nd, motor；3rd, jar；4th, bowl cover；5th, heater；6th, crushing knife；101st, the first heating stepses；102nd,
Two heating stepses；103 broken wall pulverising steps；104th, infusion step；105th, the first pause step；106th, the second pause step.
Specific embodiment
Below by specific embodiment in detail present disclosure is described in detail.
Embodiment one：
As shown in Figure 1 and Figure 2, the thick soup preparation method of a kind of food processor, the food processor include motor 2, jar 3,
Crushing knife 6 and heater 5, wherein, the thick soup preparation method at least includes：
First heating stepses 101：The heater 5 by the heat foods in jar 3 to design temperature T, 85 DEG C≤T≤93
DEG C, T=89 DEG C in this example；
Second heating stepses 102：The heater 5 is by the heat foods in jar 3 to boiling；
Broken wall pulverising step 103：The motor 2 drives crushing knife 6, and rotation carries out powder to the food after heating in jar 3 at a high speed
Broken, between 20000r/min to 40000r/min, in this example, the no-load speed of motor 2 is the no-load speed of the motor 2
30000r/min, the load speed of motor 2 can produce change according to the difference of load.
First heating stepses 101 and the second heating stepses 102 are that the nutrition in food is tentatively extracted, in food
Nutriment is tentatively discharged by heating, is promoted the combination of food and water, and is made cell membrane absorb water to soften, make food broken
Wall pulverising step 103 is easier to be broken cell membrane, promotes the release of nutriment in cell.
A kind of food processor, including the support 1 with motor 2, above support 1 and connected jar 3,
Bowl cover 4 above jar 3, heater 5 are covered, the heater 5 is heated to the food in jar 3, institute
State and in jar 3, be provided with crushing knife 6, the motor 2 drives crushing knife 6 to rotate and food is crushed, wherein, the support 1
Control device is additionally provided with inside, the control device is provided with control program, and the control program includes thick soup system as above
Make method.
By the processing method of the present embodiment can carry out fruits and vegetables thick soup, bean curd thick soup or other with prepared food process it is dense
Soup.Make fruits and vegetables thick soup, bean curd thick soup or other processed with prepared food thick soup when, the first heating stepses and second heating
Step primarily serves the purpose of heating food, next to that in order that food softens so that be more prone to right in broken wall pulverising step
Food is crushed, and is reduced noise, and is obtained the thick soup for looking good, smell good and taste good.
Embodiment two：
The present embodiment with the difference of embodiment one is：As shown in Figure 3, Figure 4, it is provided with after the broken wall pulverising step 103 and endures
Boil step 104：Food after crushing in jar 3 is carried out infusion by the heater 5, and the infusion time is t1,3min≤t1
≤ 10min, t1=10min in this example.
Thick soup preparation method in the present embodiment is fish soup preparation method, in the first heating stepses 101 and the second heating step
Described in rapid 102, crushing knife 6 remains static, that is to say, that motor 2 does not work, and benefit is to prevent crushing knife 6 stuck, and anti-
Only anti-flow electrode is triggered, it is ensured that food processor normal work.And crushed after boiling again, it is ensured that in wall cell disruption powder
The rapid temperature of quick short steps contributes to going forward side by side one during nutriment is dissolved into water after being pulverized between 90 DEG C to 100 DEG C at this temperature
Step emulsification.It is low less than the solubility of 90 DEG C of protein, fishlike smell is easily produced particularly in the manufacturing process of fish soup, in the temperature
Broken wall pulverization process is carried out to fish under degree, removing fishy odor can be farthest removed, it is ensured that the local flavor of fish soup.
During fish soup making is carried out, in 103 crushing knife of broken wall pulverising step 6, full fish is carried out powder by rotation at a high speed
Broken, release includes whole nutrient such as protein, fat, carbohydrate, mineral matter, dimensions in fish-skin, the flesh of fish, fish-bone, fish head
Raw element etc., improves the nutritive value of fish soup, makes taste substance dissolution and the degraded in the flesh of fish, colleague improve other lifes by infusion
Into the speed of the chemical reaction of taste substance；Endure out promotion protein and be hydrolyzed into molecular weight polypeptide of different sizes and free ammonia
Base acid, gives fish soup fresh fragrance.Carbohydrate in the flesh of fish is mainly glycogen, protein sugar and glycoprotein, can under heat effect
Gradually hydrolysis generates monosaccharide and disaccharide and compound sugar.Fluidized state infusion is kept to be the necessary process for boiling high-quality fish soup.
In 3min≤t1≤10min, in fish soup, the content of free amino acid increases with the increase of infusion time, as t1 ＞ 10min
Afterwards, in fish soup, free amino acid is begun to decline according to quantity, therefore selects to make the most time point of free aminoacid content in fish soup
t1=10min。
Heating power of the heater 5 in the first heating stepses 101, the second heating stepses 102 and infusion step 104
Be sequentially reduced, in the first heating stepses 101 heating power of heater 5 between 700w to 1000w, preferred 900w, soon
Fast carries out heat transfer, shortens the soup cycle processed；In the second heating stepses 102 heating power of heater 5 in 400w extremely
Between 600w, preferred 500w, big fire boiling make protein denaturation, remove removing fishy odor.In infusion step 104, heater 5 plus
Between 100w to 300w, preferred 250w can shorten the Production Time of soup to thermal power, fish-bone is gradually softened by infusion, fish
Flavor Prccursors mass-energy in bone is quickly dissolved in water, and can greatly complete hydrolysis and thermal response, so as to
Promote the formation of soup local flavor and flavour.Firepower is excessive, is easily sticking and then produces bad smell；Firepower is too small, then moisture
Son concussion effect of impact power is weak, it is impossible to promote fat fully to dissolve emulsification, then soup is dense, flavour is not delicious.
Pause step is provided between second heating stepses 102 and broken wall pulverising step 103：5 He of the heater
Motor 2 quits work a period of time, and dwell time is t3,30s≤t3≤60s, t3=60s in this example, when making food cool down one section
Between, prevent splashing is produced when food is crushed.The pause step is the first pause step 105.
Pause step is provided between the infusion step 104 and broken wall pulverising step 103：The heater 5 and motor 2
Quit work a period of time, dwell time is t2,30s≤t2≤60s, and in this example, t2=60s is prevented in broken wall pulverising step
A part of liquid is splashed on anti-flow electrode when in 103, crushing knife 6 is beaten to food, if immediately entering infusion step
104, it is to overflow that control program set in advance will be considered that, causes heater 5 not work, it is impossible to normally complete the system of fish soup
Make.The pause step is the second pause step 106.
The broken wall pulverising step 103 includes that motor 2 drives crushing knife 6 that the food in jar 3 is crushed a period of time,
Then motor 2 quits work a period of time, and the broken wall pulverising step 103 is circulated n time, 10≤n≤30, n=15 in this example, powder
Broken number of times is more, and food is pulverized finer and smoother, however it is necessary that paying the more time；When less than 10 times, fish-bone, fish-skin etc.
Harder part still can be very coarse after crushing, it is difficult to swallow.The broken wall pulverising step 103 circulates n institute's used time
Between be t4,100s≤t4≤600s, t4=600s in this example, when in the broken wall pulverising step 103, motor 2 is out-of-work
Between be t5, and 20s≤t5≤30s, in this example, t5=20s.
When fish soup is made, food is mainly heated by the first heating stepses and the second heating stepses, promotes food soft
Change, by heating the absorption speed for accelerating food, the position for making fish-bone, fish-skin etc. harder softens, make food cells absorb water swollen
It is swollen and soften cell membrane, can also can be light by fish-bone, fish-skin etc. harder position when broken wall pulverising step is crushed
Pine is smashed, and can also reduce noise；Next to that by heat foods to can eat.
In addition, carrying out needing to arrange infusion step when fish soup makes, made in the hard portion such as fish-bone, fish-skin by infusion
Divide and fully soften, it is uncomfortable when preventing user edible；The setting of the step also promotes the generation and release of flavor component, becomes food
It is softer, make further to decompose in the protein of broken wall pulverising step release, fat, vitamin etc. in food, be conducive to digestion
Absorb.
It should be noted that infusion step is not provided with embodiment one kind, if being because fruits and vegetables thick soup when making
The infusion time can be caused nutrient loss serious too long and be affected thick soup color and luster；Making bean curd or other prepared food class thick soups
When, food is inherently ripe, and undue infusion simply wastes the energy, and excessive heat can affect thick soup mouthfeel.
The method of the present embodiment is applied to but is not limited to make fish soup, can also be carried out making sea with the method for the present embodiment
Other thick soups such as fresh thick soup, meat thick soup.
As described above, only presently preferred embodiments of the present invention, not for limiting the practical range of the present invention, i.e.,
All impartial changes made according to the present invention and modification, are all scope of the invention as claimed and are covered, no longer illustrate one by one here.
Claims (10)
1. the thick soup preparation method of a kind of food processor, the food processor include motor, jar, crushing knife and heating dress
Put, it is characterised in that the thick soup preparation method at least includes：
First heating stepses：The heater by the heat foods in jar to design temperature T, 85 DEG C≤T≤93 DEG C；
Second heating stepses：The heater is by the heat foods in jar to boiling；
Broken wall pulverising step：To food jar in heating after crush at a high speed by rotation for the Motor drive crushing knife, institute
The no-load speed of motor is stated between 20000r/min to 40000r/min.
2. thick soup preparation method according to claim 1, it is characterised in that in the first heating stepses and the second heating stepses
Described in crushing knife remain static.
3. thick soup preparation method according to claim 1, it is characterised in that be provided with infusion after the broken wall pulverising step
Step：Food after crushing in jar is carried out infusion by the heater, and the infusion time is t1,3min≤t1≤10min.
4. thick soup preparation method according to claim 3, it is characterised in that the infusion step and broken wall pulverising step it
Between be provided with pause step：The heater and motor quit work a period of time, and dwell time is t2,30s≤t2≤60s.
5. thick soup preparation method according to claim 3, it is characterised in that the heater the first heating stepses,
The heating power of the second heating stepses and infusion step is sequentially reduced.
6. thick soup preparation method according to claim 1, it is characterised in that second heating stepses and wall cell disruption powder quick short steps
Pause step is provided between rapid：The heater and motor quit work a period of time, and dwell time is t3, and 30s≤t3≤
60s。
7. thick soup preparation method according to claim 1, it is characterised in that the broken wall pulverising step includes Motor drive
Food in jar is crushed a period of time by crushing knife, and then motor quits work a period of time, the broken wall pulverising step
Circulation n time, 10≤n≤30.
8. thick soup preparation method according to claim 7, it is characterised in that the broken wall pulverising step is circulated used by n time
Time is t4,100s≤t4≤600s.
9. thick soup preparation method according to claim 7, it is characterised in that motor stops in the broken wall pulverising step
The time of work is t5, and 20s≤t5≤30s.
10. a kind of food processor, including the support with motor, above support and connected jar, covers
Bowl cover, heater above the jar, the heater is heated to the food in jar, in the jar
Crushing knife is provided with, the Motor drive crushing knife rotation is crushed to food, it is characterised in that control is additionally provided with the support
Device processed, the control device are provided with control program, and the control program is included as described in claim 1 to 9 any one
Thick soup preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610886836.5A CN106510496A (en) | 2016-10-11 | 2016-10-11 | Pottage preparing method of food processor and food processor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN110960066A (en) * | 2018-09-30 | 2020-04-07 | 九阳股份有限公司 | Method for making fish soup for food processing machine |
| CN113133691A (en) * | 2020-01-18 | 2021-07-20 | 九阳股份有限公司 | Preparation method of fish soup of wall-breaking food processor and wall-breaking food processor |
| CN114190791A (en) * | 2020-09-17 | 2022-03-18 | 九阳股份有限公司 | Quick pulping method for food processing machine |
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