CN100348122C - Temperature fluctuation cooking method, and refrigerator - Google Patents

Abstract

The present invention discloses a refrigerator. Material, such as dry beans, etc., which needs to be conditioned is immersed in flavoring liquid at a moderate temperature and proper time in the refrigerator. The present invention can lead immersion time to be shortened. The temperature is repeatedly changed in order to greatly shorten time for boiling raw material. According to the conditioning method, the temperature of the raw material which is immersed in the flavoring liquid and needs to be conditioned is changed at a temperature zone which is equal to 50 DEG C or less than 50 DEG C, and therefore, the flavoring liquid easily penetrates through the raw material.

Description

Temperature adjustment Opsonizing method and refrigerator

Technical field

The present invention relates to a kind ofly by promoting food softening, tasty improving the Opsonizing method of delicious degree, and possess conditioning (the Japanese: Tone reason) function of this method of realization and the refrigerator of handoff functionality.

Background technology

In recent years, sweep, housework such as washing is required judicial convenience comprehensively, also have, this is one and is also pursuing easy and epoch rapidly for conditioning that very time-consuming bothersome cooking is often kept someone at a respectful distance by people and tended to minimizing.Especially unwelcome is to do when spending the cooking of hotting plate for a long time, and tasty better in order to make the raw-material foodstuff of the conduct that will nurse one's health soft, material for a long time need cook food.The kitchen raises because of this conditioning temperature, humidity.And boiling beans, can produce peculiar smell when the bamboo shoots of scalding go to distinguish the flavor of.

In recent years refrigerator has storerooms such as refrigerating chamber, refrigerating chamber, vegetable compartment, new temperature band (part is freezing, freezing point temperature, freezing fully) chamber, independent icehouse, numerous food can be preserved with its optimum storeroom respectively, renewable aquatic foods, safety, health, preserve food for a long time efficiently.

Therefore though quality of life is greatly improved, current refrigerator saves as on its main application this point any variation is not arranged making food obtain the best.Herein, people just study as the conditioning of the new function of refrigerator.

Conditioning can be divided into two big generic operations.One class is non-heating operation, comprises cleaning, floods, cuts off, pulverizes, grinds, stirs, mixes, squeezes, filters, cools off, freezes, thaws, solidifies these operations.Another kind of is heating operation, comprises burning, stir-fry, dry type heating such as fried and steams, stewes, boils these wet types and heat.Non-heating operation carries out as the preliminary treatment of heating operation mostly, is to the heating operation that after this carries out, the important operation that extreme trace operation tool has a significant impact.Refrigerator has the cooling in the non-heating operation, the effect of freezing, thaw, solidifying, and these operations at present are independently to carry out, but can by the preliminary treatment of conditioning make up and being saved automatically in these operations, nurse one's health required manually.

The open communique spy of Japan Patent opens and records the existing refrigerator that uses as conditioning device for flat 4-73583 number.

Figure 15 is the profilograph of current refrigerator.Refrigerator 1 comprises refrigerating chamber 2 and the refrigerating chamber of being separated by the subregion wall 3.Low temperature conditioning chamber 4 peripheries have heat-insulating material 5, and front openings portion has been equipped with the door 6 that opens and closes freely.Cooling device 11 is by by the pressurization of the 7 pairs of refrigerant of compressor, and by expansion valve 9 refrigerant through the condenser 8 liquefaction cooler 10 that cools off that quickly gasifies constituted.The cold air forced ventilation that air-supply arrangement 12 is cooled off cooling device 11 is delivered to low temperature conditioning chamber 4 through air-supply passage 13 with cold air.Temperature-sensitive valve equitemperature control device 14 is located on the air-supply passage 13, makes the low temperature conditioning chamber be maintained at suitable temperature.

And, also be provided with the heater 17 that is constituted by upper portion heater 15 and lower heater 16 in the low temperature conditioning chamber 4.Control panel 19 has foodstuff 18 in the corresponding low temperature conditioning chamber 4, sets the button of the temperature and time in the low temperature conditioning chamber 4, by these buttons are operated with the design temperature condition, carries out and corresponding suitable temperature treatment such as each material.

The user puts into low temperature conditioning chamber 4 with foodstuff 18, carry out respective settings by 19 pairs of foodstuffs of operation control panel 18, the cold air that cooling device 11 is cooled off is circulated in the described low temperature conditioning chamber 4 by air-supply arrangement 12, according to setting foodstuff 18 is freezed certain hour, after the protoplasm separation takes place, just become the state that flavoring can penetrate.

Then, utilize heater 17 to make foodstuff 18 rising temperature, promote penetrating of the flavoring flooded.Thereby, even if not with salt,, flavoring can be soaked into by freezing to cause that also protoplasm separates, can seek the low salinization of cure food, can shorten dip time by the environment that the formation flavoring is easy to penetrate simultaneously.

Current refrigerator needs heaters such as heater, and the flavoring that floods in order to make fully penetrates needs long heat time heating time.In recent years,, energy-conservationly become important attraction, add very heavy load to refrigerator and carry heater for domestic refrigerator.

In the above-mentioned current refrigerator, foodstuff is limited to dipping food, and its effect is that making it to take place protoplasm for the foodstuff that originally contained moisture separates, and shortens dip time.But it not is effective to all foodstuffs that protoplasm separates, and for example just can't shorten boiling the burning time of the low dry product of moistures such as soya bean, rice.And potato, carrot etc. is hotted plate conditioning raw material generation frostbite can cause the mouthfeel variation.In addition, only depend on once to freeze to handle and to expect fully tastyly, can't reach the degree of enough deliciousness.

Summary of the invention

Refrigerator has the function of the temperature adjustment Opsonizing method of conditioning of realizing or auxiliary conditioning, makes not only to cure food but also to the frequent dish that occurs in the diet, can make more save time, less manpower, easy and delicious.This method comprises making and impregnated in the operation that treating in the baste nursed one's health raw material temperature change in 50 ℃ or following temperature province, makes baste enter raw material easily.

Description of drawings

Fig. 1 is the profile of refrigerating and cold storage refrigerator of the band temperature adjustment conditioning functions of embodiment of the present invention 1.

Fig. 2 is the profile of temperature adjustment conditioning chamber of the refrigerator of embodiment 1.

Fig. 3 is the stereogram of temperature adjustment conditioning chamber of the refrigerator of embodiment 1.

Fig. 4 is the front view of display screen of the temperature adjustment conditioning chamber of embodiment 1.

Fig. 5 is the block diagram of the temperature adjustment conditioning chamber of embodiment 1.

Fig. 6 illustrates the setting value of the temperature adjustment conditioning indoor temperature of embodiment 1.

Fig. 7 is the control flow chart of the temperature adjustment conditioning chamber of embodiment 1.

Fig. 8 illustrates the setting value of the temperature adjustment conditioning indoor temperature of embodiment of the present invention 2.

Fig. 9 is the control flow chart of the temperature adjustment conditioning chamber of embodiment 2.

Figure 10 is the control flow chart of the temperature adjustment conditioning chamber of embodiment of the present invention 3.

Figure 11 illustrates the setting value of the temperature adjustment conditioning indoor temperature of embodiment of the present invention 4.

Figure 12 is the control flow chart of the temperature adjustment conditioning chamber of embodiment 4.

Figure 13 illustrates the setting value of the temperature adjustment conditioning indoor temperature of embodiment of the present invention 5.

Figure 14 is the control flow chart of the temperature adjustment conditioning chamber of embodiment 5.

Figure 15 is the profile of current refrigerator.

The specific embodiment

Embodiment 1

To the part mark same numeral identical with prior art, omission specifies.

Fig. 1 is the profile of refrigerator of the band temperature adjustment conditioning functions of embodiment of the present invention 1.Refrigerator 21 comprises refrigerating chamber 26 and the refrigerating chamber 25 that is separated to form in the adiabatic material 24 of outer container 22, interior case 23, the filling between the two.Temperature adjustment conditioning chamber 27 is disposed on the one side in the refrigerating chamber 25, can make temperature change.The compressor 28 of freeze cycle is arranged at the freezing cold bottom that subtracts refrigerator main body 1.Cooling device 29 has the cooler that is arranged at the back side in the refrigerating chamber 26.The cold air forced ventilation that pressure fan 30 is cooled off cooling device 29 is to cold chamber 25, refrigerating chamber 26, temperature adjustment conditioning chamber 27 inside of subtracting.Temperature-sensitive valve 31 is arranged at the inlet of temperature adjustment conditioning chamber 27, works as the valve gear of the cold air influx being regulated with electric input.Temperature-sensitive valve 31 opens and closes valve 33 by the driving force of motor 32.Delivery line 34 will import to temperature adjustment conditioning chamber 27 from the cold air of pressure fan 30.Suction line 35 makes the cooled cold air in the temperature adjustment conditioning chamber 27 return cooling device 29.

Fig. 2 is the profile of temperature adjustment conditioning chamber 27 of the refrigerator of embodiment 1, and Fig. 3 is the stereogram of temperature adjustment conditioning chamber 27.Conditioning chamber 27 has metal interior case 37 such as plastic outer container 36 and corrosion resistant plate.Interior case 37 is by the reflecting plate 38 of curve form, the bottom panel 39 that is relative to the configuration below reflecting plate 38 and constitute with the side plate that roughly is the コ font 40 that two plates 38,39 are connected on 3 limits.Container 41 is arranged on temperature adjustment conditioning chamber 27 inside, and foodstuffs such as beans 42 or raw material to be nursed one's health are nursed one's health.The front openings portion of case 37 in door 43 is arranged at.Conditioning chamber 27 has the plastic dual structure that the formation air layer improves heat-insulating property, and inside is made of the punch metal that is used for microwave reflection.Heater 44 has with the reflecting plate 38 of interior case 37 opposed, and the pharoid 45 of the quartz glass pipe that is provided with predetermined distance.Though heater 45 itself well radiated wave be about the above far infrared of 5 μ m, can also and fire at for example external coating and be the ceramic coating of main component, further improve the radiation efficiency of far infrared with silicon etc.Fibrous heater 47 joins with heat-conducting mode with aluminium foil etc. closely at the back side of bottom panel 39.The anti-scald of being assembled covers on the pharoid 45 at certain intervals with protection network 48.In the heat-insulating material 46 that inserts between outer container 36 and the interior case 37, be formed with at an upper portion thereof and be communicated with both derivation air channels 49 of delivery line 34 and temperature-sensitive valve 31, then form the suction air channel 50 that is communicated with suction line 35 at the rear portion.Export mouth 51 is formed with many on the reflecting plate 38 of interior case 37, so that conditioning chamber 27 inside are communicated with derivation air channel 49.52 of introducing ports are formed on the side plate 40 of interior case 37, so that conditioning chamber 27 inside are communicated with suction air channel 50.Food temperature checkout gear 54 by with bottom panel 39 back side central parts near be beneficial to first temperature sensors 53 such as thermistor that the mode of heat conduction is joined closely, indirectly from the temperature of the floor detection foodstuff 42 of container 41.Food temperature checkout gear 54 is the clear and definite devices of stage that make temperature change.The indoor temperature of 55 pairs of conditioning chamber 27 inside of second temperature sensor detects, the design temperature of conditioning chamber 27 inside when keeping the temperature adjustment conditioning, and after finishing, maintain-3 ℃ to 3 ℃ this low temperate zones that are fit to foodstuff 42 preservations.Microwave oven apparatus 56 usefulness magnetrons 57, waveguide 58 and antenna 59 are at conditioning chamber 27 internal radiation 2.45GHz microwaves.If micro-wave oven was in running status when door 41 was opened, just switch 60 actions stop irradiation for safety.

Fig. 4 illustrates the control panel of temperature adjustment conditioning chamber 27 of the refrigerator of embodiment 1.Control panel 61 is arranged on the part of refrigerator 1 shell.Preference according to the user is selected foodstuff 42 with foodstuff setting key 62.Foodstuff setting key 62 has beans black sticky rice key 63, salad key 64, meat fish key 65, squeeze the juice key 66 and other are hotted plate the raw material key.Foodstuff setting key 62 next doors be provided be used to select the Opsonizing method liked comprise solidification point change conditioning key 67, microfreeze temperature change conditioning key 68, supercooling temperature change conditioning key 69, non-solidification point change conditioning key 70 and micro-wave oven key 71 at interior Opsonizing method setting key 72.Have the conditioning startup/stop button 73 that various conditionings begun or end on the control panel 61, set conditioning time timer 74, inform conditioning is finished in the conditioning chamber 27 taking-up indicator lamp 75, inform the conditioning lamp 76 that is in the conditioning process, inform and be the preservation indicator lamp 77 of the storage temperature band after conditioning is finished and set number of repetition and show that the number of repetition of the number of times that sets sets display unit 88.

Fig. 5 is the block diagram of the control device of refrigerator in the embodiment 1.Be connected with on the input terminal of the temperature control device 80 that constitutes by microcomputer etc. and be used to control compressor 28, the running of pressure fan 30, the food temperature checkout gear 54 that possesses first temperature sensor 53 that conditioning chamber 27 internal temperatures are detected, the indoor temperature checkout gear 81 that constitutes by second temperature sensor 55, and conditioning start button 73, then be connected with the drive unit 82 of the compressor 28 that utilizes electromagnetic relay etc. on the lead-out terminal, the drive unit 83 of pressure fan 30, the drive unit 84 of temperature-sensitive valve 31, drive unit 85 as the pharoid 45 of heater 44, the drive unit 86 of heater 47, and in order to drive the drive unit 87 of the microwave that micro-wave oven 56 uses with the irradiation preliminary treatment.

The conditioning of temperature adjustment Once you begin, control device 80 is action so just, when needs improve the temperature of temperature adjustment conditioning chamber 27, just begin heating as the pharoid 45 of the upper surface of heater 44 and the heater 47 of bottom surface, and when needs turn cold temperature adjustment conditioning chamber 27, temperature-sensitive valve 31 is opened, and pressure fan turns round continuously.

Below with Fig. 6 and the sequential chart shown in Figure 7 and the action of flowchart text refrigerator 21.Fig. 6 is the temperature adjustment conditioning chamber 27 interior desired temperature and the performance plots of time of embodiment 1, and Fig. 7 is the control flow chart of temperature adjustment conditioning chamber.

Carrying out pre-prepd flow process when at first boiling the beans dish with regard to making is example with the soybean, from pretreatment process solidification point change Opsonizing method is described successively.

Put into container 41 with soybean with based on the conditioning liquid of water, place the substantial middle position (step 101) of bottom panel 39.Placing, then because temperature adjustment conditioning chamber 27 is cooled to 0 ℃ of storage temperature band, thereby the soybean of foodstuff 42 just is cooled near this temperature like this.

Then, beans black sticky rice key 63 (steps 102) in the selected foodstuff selected button 62 are selected solidification point change conditioning key 67 (step 103) in the middle of Opsonizing method selected button 72, connect conditioning start button 73 (step 104).By aforesaid operations, temperature change that opsonic action is set in advance, conditioning chamber 27 just begins according to performance plot shown in Figure 6.

Conditioning control Once you begin at first begins the temperature (step 105) that raises in pretreatment process.Pharoid 45 and heater 47 as heater 44 are switched on continuously, and the beans of foodstuff 42 are nursed one's health raw material and the temperature rising as the dipping that impregnated in baste in the container 41.

At this moment, in a single day the detection signal of second temperature sensors, 53 outputs that are provided with in the temperature adjustment conditioning chamber 27 is applied on the temperature control device 80, temperature control device 80 just with signal data with set data and compare (step 106) for 30 ℃.When the temperature in the low temperature conditioning chamber 27 surpass 30 ℃ of the temperature that set, make pharoid 45 and heater 47 outages as heater 44, with 31 positive openings of temperature-sensitive valve, pressure makes pressure fan 30 runnings, cold air is imported in the temperature adjustment conditioning chamber 27, the temperature in the low temperature conditioning chamber 27 is reduced.

Then, indoor temperature is cooled to design temperature when following, connects pharoid 45 and heater 47 as heater 44 once more.Temperature in the low temperature conditioning chamber 27 are controlled to be are in all the time in 30 ℃ the proper temperature scope that sets as pretreatment process (step 107) by repeating these operations.

Judge then whether the pretreatment process time passed through 6 hours, if, just make pretreatment process proceed (step 810) as yet not through 6 hours.If passed through 6 hours in step 108 judgement, constipation bundle pretreatment process, foodstuff 42 becomes raw material to be nursed one's health, and carries out the infiltration treatment process of subsequent handling, the circulation of maturation process operation automatically.

In the present embodiment 1,, prevent to flood excessive or not enough situation, improve the accessibility in the temperature adjustment conditioning after this, the boiling processing ease is carried out by under 30 ℃ of temperature, flooding soybean 6 hours.This temperature more than 20 ℃, more suitable below 50 ℃, if below 20 ℃, for example flood at 10 ℃ to 15 ℃ low-temperature spaces, required dip time just can reach more than 20 hours, and floods with high temperature more than 50 ℃, soybean is just well-done easily.

Next, in infiltrating treatment process, control device 80 makes as the pharoid 45 of heater 44 and heater 47 outages, with 31 positive openings of temperature-sensitive valve, and force to make pressure fan 30 to turn round, cold air is imported in the temperature adjustment conditioning chamber 27, thereby make the temperature in the temperature adjustment conditioning chamber 27 reduce (step 109).At this moment, by the temperature in the temperature adjustment conditioning chamber 27 being set in low temperature band (the second temperature band) temperature-15 ℃, automatically, through time in-1 ℃ to-5 ℃ maximum ice crystalline growth district be 30 minutes or more than, that is to say, make the foodstuff cooling by the per 5 minutes cooling velocities below the 1K.

Usually,, it is said that cellular damage is few, cellular damage is enlarged with time slow freezing more than 30 minutes if the elapsed time in maximum ice crystalline growth district is in 15 minutes.By making cellular damage become big, can significantly shorten the boiling time after soybean is flooded.

Then, promptly-15 ℃ or when following (step 110) of the temperature that is cooled to set in indoor temperature make pharoid 45 and heater 47 connect once more.By the break-make repeatedly of these cooling devices 29 and heater 44, the Controllable Temperature in the temperature adjustment conditioning chamber 27 are made as and are in all the time concerning infiltrating treatment process near suitable-15 ℃ of temperature (step 111).

Judge indoor whether with-15 ℃ of insulations through 2 hours (step 112).If step 112 is judged through 2 hours, finish just infiltrate treatment process, carry out the maturation process operation of subsequent handling automatically.

In the maturation process operation, drive the pharoid 45 and the heater 47 of heater 44 once more by drive unit 84,85, make temperature adjustment conditioning chamber 27 rising temperature (step 113).

In a single day the detection signal of second temperature sensor, 55 outputs that container 41 bottoms of low temperature conditioning chamber 27 are provided with is added on the temperature control device 80, and temperature control device 80 is that setting data compares for 0 ℃ with the temperature of signal data and high-temperature band (the first temperature band) just.When the temperature of temperature sensor 55 surpasses 0 ℃, control device 80 makes as the pharoid 45 of heater 44 and heater 47 outages, simultaneously with 31 positive openings of temperature-sensitive valve, pressure makes pressure fan 30 runnings, cold air is imported in the low temperature conditioning chamber 27, thereby make the temperature in the low temperature conditioning chamber 27 reduce (step 114).

Then, control device 80 temperature in refrigerator is cooled to set temperature when following, makes once more as the pharoid 45 and the heater 47 of heater 44 to connect.By these operations are carried out repeatedly, the temperature in the temperature adjustment conditioning chamber 27 are controlled to be are in (step 115) near 0 ℃ of suitable temperature of maturation process operation all the time.In case be judged as and in step 115, keep 0 ℃ and passed through 2 hours (step 116), just be transferred to the infiltration operation once again.

In the maturation process operation, infiltrate the raw material temperature of freezing in the treatment process of freezing and be elevated to nonfused temperature band (the first temperature band), further do not aggravate cytoclasis and promote water or baste to penetrate into to wait to nurse one's health raw material inside by making.

In addition, can be by repeating to infiltrate step 113, step 114, step 115 in step 109, step 110, step 111, step 112 and the maturation process operation in the treatment process, further improve accessibility, also promote to soften, thereby the good results are evident on the boiling time after shortening the temperature adjustment culinary art.

In the step 116, control device 80 judges whether to carry out step 113, step 114, the step 115 in step 109, step 110, step 111, step 112 and the maturation process operation in the infiltration treatment process in 3 cycles, and the time of infiltrating treatment process and maturation process operation whether all passed through 2 hours, if not through 2 hours, just in step 116 standby.And control device 80 in case judge in step 116 has been passed through 3 cycles, and the conditioning of constipation bundle is taken out lamp 75 flickers sending to finish to make when sound is informed.

Then, after conditioning is finished storage temperature is set at 0 ℃ (step 117), temperature adjustment conditioning chamber 27 remains low temperature, thereby can be with the soybean long preservation behind the dipping, do not need the formality of thawing, can boil by institute's expense when the user wants to use, can make dish of all kinds.

In the embodiment 1, making the design temperature that infiltrates treatment process is 2 hours for-15 ℃, setting-up time, but be-3 ℃ by the central temperature that temporarily is positioned over maximum ice crystalline growth temperature band, be cooled to-15 ℃ then, the holding time of prolongation in maximum ice crystalline growth temperature band, also can further promote cytoclasis.That is to say,, also can high efficiency destroy cell, do not limit-15 ℃ even if set temperature for below-15 ℃.And, infiltrate the time of operation and curing step so long as more than 1 hour, just temperature change can be delivered to foodstuff or wait to nurse one's health raw material inside, thereby, do not limit 2 hours as long as just effective more than 1 hour.

And the period that will infiltrate operation and curing step in the embodiment 1 is set at 3 circulations, but is not limited to 3 circulations, can drive number of repetition by operation and set display unit 88, and signal is exported to temperature control device 80, sets number of repetition arbitrarily.For example, even if number of repetition is 1 circulation, that is to say that infiltration operation 1 time, curing step just can take effect for 1 time.Even if but attempt 10 circulations or more circulations, and but because softening degree and to infiltrate performance all saturated, thereby repeat 10 circulations or more circulations and also fail to see positive effect, consider from energy-conservation viewpoint, with 10 circulations or more still less for well.

And, although it is 0 ℃ that the design temperature of operation is infiltrated in order, if but melt at the dipping raw material liquid that curing step is freezed, infiltrate the effect that frozes for a second time once again in the treatment process at next, then aggravate protoplasmic destruction, the profile damage, it is suitable therefore melting 0 ℃ of following temperature not finishing, so be not defined as 0 ℃.

And what use as heater 44 is pharoid 45 and heater 47, even if but heater 44 without heater, also can heat by cold air about 5 ℃ in the refrigerator 26 is imported.Even if having that spacious and comfortable to utilize nature to melt also harmless as long as melt the processing time.Utilize heater only for improving time utilization efficient.

In the embodiment 1, although be the raw material to be nursed one's health that impregnated in water or this pretreatment process of baste with the soybean conduct, these class cereals of beans such as dry rice, black sticky rice, red bean also have effect same.

And, adopt 0 ℃ though freeze to melt the storage temperature of nursing one's health when finishing, as long as-3 ℃ to 3 ℃ scopes, retention is also fine, owing to do not freeze, thereby be unlikely to bring harmful effect, belong to directly edible also passable temperature band to after this conditioning performance.

In case make foodstuff 42 or raw material to be nursed one's health that temperature change is arranged under the state of conditioning liquid impregnated in as mentioned above, infiltrate that conditioning liquid just begins to freeze from the outside in the treatment process.Therefore, with foodstuff or wait that the conditioning liquid of nursing one's health the contacted interface of food is in enrichment stage, and because from the formed pressure that freezes of outside, make conditioning liquid penetrate into foodstuff easily easily or as the inside of the soybean of waiting to nurse one's health foodstuff.

In addition, in the embodiment 1, although what provide is this method of temperature of initial formation change culinary art when connecting conditioning start button 73, also can be by setting time target date with timer, the conditioning time of seizing back confiscated property makes conditioning meet time target date ground the zero hour and starts automatically.Usually, its retention of the foodstuff of cytoclasis shortens, but by utilizing above-mentioned functions, by postponing the conditioning time started, preferentially under the not destroyed state of cell, carry out stored refrigerated, can be when conditioning is finished edible immediately, thereby can aspect preservation, make us relieved.

In addition, if make temperature change under the frozen state repeatedly still being in, owing to utilize the temperature difference of foodstuff inside and outer surface, as maturation, carry out the concentration homogenising of conditioning liquid and the seeping that temperature difference produces repeatedly, under the state that the maintenance of stay in grade is freezed, infiltrate, thereby improve delicious degree greatly.In fact, the time of boiling beans needed 6 hours in the past, was 3 hours but reduce by half now, and not only the time shortens but also is also bound certainly aspect energy-saving effect.

Embodiment 2

Fig. 8 is interior desired temperature of the temperature adjustment conditioning chamber of embodiment of the present invention 2 and the performance plot of time.Fig. 9 is the control flow chart of temperature adjustment conditioning chamber.

Below with radish as foodstuff 42, pretreatment process the microfreeze temperature change Opsonizing method is described successively, infiltrates operation and curing step from pretreatment process as representative to hot plate dish of radish.In the block diagram of the total arrangement of the formation of the formation of the deep freezer 1 of band temperature adjustment conditioning functions, temperature adjustment conditioning chamber, control panel, control device, identical with embodiment 1, mark same-sign and omitting specifies.

At first 5 peeling radish of being cut into 2cm thickness are wrapped in and put into container 41 in the yardage roll, place the bottom panel 39 substantial middle positions (step 201) of temperature adjustment conditioning chamber 27.Next, select to hot plate raw material (step 202) with foodstuff selected button 61.Then, select microfreeze temperature change conditioning and micro-wave oven (step 203), connect conditioning start button 73 (step 204) with Opsonizing method selected button 72.Handle at the interior raw material of hotting plate with this preliminary treatment that begins to comprise micro-wave oven.

Conditioning control is in case start, and microwave oven apparatus is just at first worked, the microwave (step 205) of 600W, the 2.45GHz that is set at 1 minute in 27 internal radiations of low temperature conditioning chamber.By microwave irradiation, the radish in the temperature adjustment conditioning chamber 27 is this waits to nurse one's health raw material 42 and just begins to be heated from central division.

Next, in infiltrating treatment process, keep making the pharoid 45 of heater 44 and the state of heater 47 outages, temperature-sensitive valve 31 is opened by force, pressure makes pressure fan 30 runnings, and cold air is imported in the low temperature conditioning chamber 27, makes the temperature in the low temperature conditioning chamber 27 reduce (step 106).At this moment, the temperature-7 by the temperature in the temperature adjustment conditioning chamber 27 being set at low temperature band (the second temperature band) ℃, make automatically through 0 ℃ of time to-5 ℃ of zone of maximum ice crystal formation be more than 30 minutes.Usually, the time of passing through of zone of maximum ice crystal formation be 15 minutes with interior, it is said that cellular damage is few, with the time slow freezing more than 30 minutes cellular damage is enlarged.By making cellular damage become big, there is a great difference different on the infiltration degree after radish is handled.

Indoor temperature is cooled to set temperature when following in the step 206, connects pharoid 42 and heater 44.Then, when indoor temperature is cooled to set below the temperature-7 ℃, connect pharoid 45 and heater 47 (step 207) once again as heater 44.Utilize these operations often indoor temperature to be controlled in the suitable temperature range.

Then, passed through 2 hours (step 209) in case be judged as, constipation Shu Baowen carries out the maturation process operation automatically.

In the maturation process operation, drive the pharoid 45 and the heater 47 of heater 44 once more by drive unit 84,85, make temperature adjustment conditioning chamber 27 rising temperature (step 210).

In a single day the detection signal of second temperature sensor, 55 outputs that are provided with in the temperature adjustment conditioning chamber 27 is added on the temperature control device 80, and temperature control device 80 is that setting data compares (step 211) for 0 ℃ with the temperature of signal data and high-temperature band (the first temperature band) just.When surpassing 0 ℃, make pharoid 45 and heater 47 outages, simultaneously temperature-sensitive valve 31 is opened by force, make pressure fan 30 runnings by force, cold air is imported in the low temperature conditioning chamber 27, thereby the temperature in the temperature adjustment conditioning chamber 27 is reduced as heater 44.Then, be cooled to design temperature promptly below 0 ℃ the time, make once more as the pharoid 45 and the heater 47 of heater 44 and connect in indoor temperature.

All the time be in the proper temperature scope by making these operations repeat the temperature in the temperature adjustment conditioning chamber 27 are controlled to be.Judge indoor maintenance temperature 0 ℃ (step 212), through 2 hours (step 213).In the maturation process operation, the microfreeze raw material that are in the microfreeze state through infiltrating treatment process are heated, but, fail fully to melt owing to be below 0 ℃, keep the microfreeze state, as long as there is temperature change to take place, just the infiltration degree is improved.

In addition, step 210, step 211, the step 212 of step 206, step 207, step 208, step 209 and maturation process operation by repeating to infiltrate treatment process make temperature change repeatedly, further improve the infiltration degree.And promote softening, thereby shorten radish on the boiling time effect obvious.Judge whether to carry out step 210, step 211, step 212 in step 206, step 207, step 208, step 209 and the maturation process operation in the infiltration treatment process of 3 circulations, and the time of infiltrating treatment process and maturation process operation whether all passed through 2 hours (step 213), if not through 2 hours, just in step 212 standby.And, having passed through 2 hours in case be judged as in step 213, constipation Shu Baowen sends the alert sound of finishing, and makes simultaneously to take out lamp 75 flickers.

In addition, be programmed for radish is saved as 0 ℃ (step 214), thereby the radish long preservation behind the dipping can not needed the formality of thawing yet, can hot plate dish of radish by institute's expense when the user wants to use.

The processing time of microwave oven apparatus 56 is decided to be 1 minute in the embodiment 2, but the inner heating of long then promotion of processing time is damaged radish, and the time is short, and then bating effect is relatively poor.The processing of microwave oven apparatus 56 when only repeating to infiltrate processing and maturation process, promotes the softening of foodstuff 42 surfaces easily, then needs the suitable time in order to reach inner also softening effect.Only be under the situation of processing of micro-wave oven 56, take place softeningly in that radish is inner that drying is hardened but epidermis often becomes.Can make the surface softening by repeating to infiltrate operation and curing step, be softened, be improved as the raw material of easy infiltration by multiplication effect monoblock radish.Actual in freezing to melt the foodstuff of processing and the degree culinary art result identical who in its half the time, does not obtain the conditioning liquid infiltration with softness number through the foodstuff phase specific energy of this processing.

And the thickness of radish adopts 2cm, but because under the situation more than the 3cm, itself becomes heat insulation layer raw material, can't fully carry out inter-process, thus raw material to be nursed one's health to be cut into the following effect of thickness 3cm better.

In addition, identical with embodiment 1, number of repetition adopts 3 circulations, even if but be 1 time also be effectively, can improve the infiltration degree by increasing number of repetition, thereby not be defined as 3 circulations.

And what use in the embodiment 2 is the 2.45GHz microwave, even if but the heating of 960MHz high frequency also can heat internally, can bring into play and infiltrate and the multiplication effect of the reprocessing of slaking.

In addition, use radish as foodstuff in the embodiment 2, but also available same processing such as carrot, potato, onion are used to hot plate dish.

Embodiment 3

As foodstuff or raw material to be nursed one's health, can be pickled with baste, vinegar by the vegetables that will flood vegetables such as the used radish of cooking, carrot, tomato, cucumber, eggplant, pimento, Chinese cabbage, cabbage or cut through cutter, make very tasty, soft, fresh pickled cooking, existing explanation is made the operation of the salad of new sensation by infiltrating treatment process and maturation process operation.

Figure 10 is the interior temperature adjustment conditioning chamber control flow chart of solidification point change conditioning chamber of embodiment of the present invention 3.

Formation, the formation of temperature adjustment conditioning chamber 27, the total arrangement of control panel, the control device of the deep freezer 1 of band temperature adjustment conditioning functions, with embodiment 1 same structure, the mark same-sign is omitted its detailed description.

At first carrot that will cut and cabbage are wrapped in and put into container 41 in the yardage roll, place on bottom panel 39 about middle positions of temperature adjustment conditioning chamber 27 (step 301).Next, in foodstuff options button 61, select salad key 64 (steps 302).Then, select solidification point to change 68 Opsonizing methods (step 303) with Opsonizing method selected button 72.

Begin conditioning (step 304) by connecting conditioning start button 73.Conditioning control is in case start, as the processing under the situation of chopping salad, at first begin to infiltrate treatment process, make the pharoid 45 and heater 47 outages of heater 44, by force temperature-sensitive valve 31 is opened simultaneously, make pressure fan 30 runnings by force, cold air is imported in the low temperature conditioning chamber 27, thereby make the temperature in the low temperature conditioning chamber 27 reduce (step 305).At this moment, by the temperature in the temperature adjustment conditioning chamber 27 are set at-15 ℃, making the time through 0 ℃ to-5 ℃ zone of maximum ice crystal formation automatically is more than 30 minutes.Usually,, it is said that cellular damage is few, cellular damage is enlarged through time slow freezing more than 30 minutes if the elapsed time of zone of maximum ice crystal formation is in 15 minutes.Can become big by making cellular damage, make carrot or cabbage suitably softening, intracellular extract will be deepened the taste of salad, thereby can obtain the salad of new sensation.

Then, be design temperature promptly more than-10 ℃ the time in step 308 as the detected temperatures of first temperature sensor 53 of food temperature checkout gear 54, temperature adjustment conditioning chamber 27 remains in-15 ℃ (step 307).In the time of below indoor being cooled to-10 ℃ (step 308), infiltrating operation and just finish, carry out the transition to curing step.First temperature sensor 53 is because the bottom that directly touches food container material 42 or wait to nurse one's health raw-material container 41, thereby can measure the temperature of foodstuff itself, compares its temperature change with second temperature sensor of temperature adjustment conditioning chamber 27 and postpones to some extent.

To connect as the pharoid 45 and the heater 47 of heater 44, temperature adjustment conditioning chamber 27 rising temperature are 5 ℃ and keep this temperature (step 309) to the design temperature of second temperature sensor 55.

In a single day second temperature sensor 55 is more than 5 ℃, just by making cooling device 29 and heater 44 conductings and cutting off and keep 5 ℃ (step 310).In a single day first temperature sensor 53 as food temperature checkout gear 54 detects 0 ℃, just carries out the transition to the infiltration operation once more.

In addition, by repeating to infiltrate step 309, step 310, the step 311 in step 306, step 307, step 308 and the maturation process operation in the treatment process, to improve infiltration degree to the vegetables that cut etc.

In the embodiment 3, in case step 309, step 310, the step 311 of carrying out in step 306, step 307, step 308 and the maturation process operation in the infiltration treatment process of 2 circulations are just accused and are finished, send finish alert sound in, make and take out lamp 75 flickers.

In addition, owing to be stored in 0 ℃ (step 316), thus the vegetables that cut can be preserved for a long time, can freely not eat when not needing the formality of thawing, user to want to eat yet.

Also have, be to utilize with near close first temperature sensors 53 such as thermistor that contact heat-conducting mode and bottom panel 39 back side central parts in the embodiment 3 as food temperature checkout gear 54, from bottom indirect detection foodstuff 42 temperature of container 41, but also can utilize the infrared detection sensor directly to detect food temperature.

Number of repetition is set at 2 circulations, but 1 time is also effective, and owing to repeat to promote the destruction of cell, thereby be not limited to 2 cycles, can set display unit 88 by number of repetition and set required number of repetition, the number of repetition that sets is shown.

As embodiment 3, not the time, utilize 54 pairs of foodstuffs of food temperature checkout gear or wait to nurse one's health raw-material food temperature and directly or indirectly measure, with certain assurance infiltration and curing step, and can handle raw material at short notice.

And, by with the temperature adjustment Opsonizing method of embodiment 3 the same terms with fruit juice, squeeze the juice, fruit that baste is used, onion, preference things such as ginger as foodstuff or raw material to be nursed one's health, fruit etc. are very easy to squeeze the juice, onion, preference things such as ginger then can obtain seasoning juice and obtain better slaking, the dense and delicious baste of flavor.

Embodiment 4

Figure 11 is interior desired temperature of the supercooling temperature adjustment conditioning chamber of embodiment of the present invention 4 and the performance plot of time, and Figure 12 is the control flow chart of this temperature adjustment conditioning chamber.

As foodstuff, used meat or the fish of dipping dish in case freeze just to produce water droplet, makes nutrient loss probably.Now the overcooled temperature adjustment conditioning method of utilizing is described successively with regard to pretreatment process, infiltration operation and curing step.

Formation, the formation of temperature adjustment conditioning chamber, the total arrangement of control panel, the control device of the deep freezer of band temperature adjustment conditioning functions are identical formation with embodiment 1, the mark same-sign, and omission specifies.

At first, the foodstuff that meat be impregnated in flour paste juice etc. wraps in puts into container 41 in the yardage roll, place temperature adjustment conditioning chamber 27 bottom panels 39 substantial middle positions (step 401).Any, select meat fish key 65 (steps 402) with foodstuff options button 61, supercooling temperature adjustment conditioning 69 (steps 403) of selected Opsonizing method setting key 72.

Then, connect conditioning start button 73 (step 404).Begin to make the dipping dish of meat with this.Conditioning control is in case start, just in infiltrating treatment process, make under the pharoid 45 of heater 44 and the state that heater 47 still is in outage temperature-sensitive valve 31 is opened by force, make pressure fan 30 runnings by force, cold air is imported in the low temperature conditioning chamber 27, thereby make the temperature in the temperature adjustment conditioning chamber 27 reduce (step 406).At this moment, by the temperature in the temperature adjustment conditioning chamber 27 are set at-5 ℃ owing to cool off very slowly, even if thereby also almost do not freeze for-5 ℃, promote the infiltration that temperature change caused, it is fairly good that meat flavour becomes.

Temperature adjustment conditioning indoor temperature is cooled to set temperature promptly below-5 ℃ the time in the step 406, just connects pharoid 42 and heater 44.Thereby, indoor temperature is controlled to be is in all the time in the proper temperature scope (step 407) by repeating these operations.Then, judge whether to have passed through 2 hours (step 408), if as yet not through 2 hours, just in step 407 standby.Passed through 2 hours if be judged as in step 408, constipation Shu Baowen carries out the maturation process operation automatically.

In the curing step, utilize drive unit 76,77 that the pharoid 43 of heater 42 and heater 44 are driven, make temperature adjustment conditioning chamber 27 rising temperature (step 409).

In a single day the detection signal of second temperature sensors, 55 outputs that are provided with in the temperature change conditioning chamber 27 is added on the temperature control device 80, temperature control device 80 just with detection signal with set data and compare (step 410) for 5 ℃.When detection signal surpasses 5 ℃, make pharoid 43 and heater 44 outages, by force temperature-sensitive valve 31 is opened simultaneously, make pressure fan 30 runnings by force as heater 42, cold air is imported in the low temperature conditioning chamber 27, thereby the temperature in the low temperature conditioning chamber 27 is reduced.Then, be cooled to set temperature when following, make once more as the pharoid 45 and the heater 47 of heater 44 and connect in indoor temperature.

All the time be in the proper temperature scope by these operations being repeated, the temperature in the low temperature conditioning chamber 27 being controlled to be.Be judged as indoor heat insulating in 5 ℃ (step 411), through 2 hours (step 412).Foodstuff 42 centers and the surperficial further homogenising that raise and cause by temperature in the maturation process operation are further quickened to infiltrate.

In addition, by repeating to infiltrate step 409, step 410, the step 411 in step 405, step 406, step 407, step 408 and the maturation process operation in the treatment process, accessibility becomes better, and the dipping dish of meat is quite delicious.Judge whether to carry out step 405, step 406, step 407, the step 408 in the infiltration treatment process of 3 circulations and melt step 409, step 410, step 411 in the treatment process, and freeze treatment process and whether all passed through 2 hours (step 413) with the time of melting treatment process, not through 2 hours, just in step 411 standby.And in case be judged as and passed through 2 hours (step 414), constipation Shu Baowen sends and finishes alert sound, makes simultaneously to take out lamp 65 flickers.

In addition, owing to be stored in 0 ℃ (step 415), can long preservation through the meat of dipping, do not need the formality of thawing, can cut institute's expense when the user wants to use and make dish of all kinds.

Identical with embodiment 1, number of repetition is set at 3 circulations, but 1 time also effective, in addition owing to can promote to infiltrate, improves the delicious degree that dipping is arranged by repeating, thereby is not limited to 3 circulations.

Embodiment 5

Figure 13 is the non-temperature adjustment conditioning chamber 27 interior desired temperature and the performance plots of time that freeze the non-frozen region in the Opsonizing method of embodiment of the present invention 5, and Figure 14 is the control flow chart of temperature adjustment conditioning chamber.

As non-solidification point change conditioning, carry out with pretreatment process below as embodiment 1, to boil the preparation that beans make before the dish be main purpose, is example with the black soya bean as the dry product representative, curing step is described successively and infiltrates operation.

At first be that black soya bean and baste are put into container 41, place bottom panel 39 substantial middle positions (step 501) foodstuff 42.Placing like this,, thereby just be cooled near this temperature as the black soya bean of foodstuff 42 because temperature adjustment conditioning chamber 27 is cooled to 0 ℃ of the storage temperature band.At this moment, baste infiltrates through in the black soya bean, utilizes the difference of the temperature of baste temperature and foodstuff 42 to promote to infiltrate, but does not almost infiltrate in 0 ℃ of preservation process.Beans black sticky rice key 63 (steps 502) in the selected foodstuff selected button 61, in the middle of Opsonizing method selected button 72, select non-solidification point change conditioning key 70 (step 503), by connecting conditioning start button 73 (step 504), the non-opsonic action of freezing of beginning black soya bean class.

Non-solidification point change conditioning control is in case startup at first begins the intensification (step 505) in the curing step.Pharoid 45 and heater 47 as heater 44 are switched on continuously, and the foodstuff 42 in container 41 is that black soya bean impregnated under the state of baste and heats up.In a single day the detection signal of second temperature sensor, 55 outputs that at this moment are provided with in the temperature adjustment conditioning chamber 27 is added on the temperature control device 80, and temperature control device 80 just compares (step 506) for 30 ℃ with signal data and setting data.When the temperature in the temperature adjustment conditioning chamber 27 surpass 30 ℃ of design temperatures, make pharoid 45 and heater 47 outages as heater 44, by force temperature-sensitive valve 31 is opened simultaneously, make pressure fan 30 runnings by force, cold air is imported in the temperature adjustment conditioning chamber 27, thereby the temperature in the temperature adjustment conditioning chamber 27 is reduced.

Then, indoor temperature is cooled to design temperature when following, connects pharoid 45 and heater 47 as heater 44 once more.Make the temperature in the temperature adjustment conditioning chamber 27 be controlled to be 30 ℃ of these proper temperature scopes interior (step 507) that are in all the time as curing step high-temperature band (the first temperature band) setting by repeating these operations.

Then, judge whether the curing step processing time passed through 2 hours (step 508), if as yet not through 2 hours, just in step 507 standby.Passed through 2 hours if be judged as in step 508, constipation bundle curing step is carried out the infiltration operation of subsequent handling automatically.

Infiltrate in the treatment process, make pharoid 45 and heater 47 outages, simultaneously temperature-sensitive valve 31 is opened by force, and make pressure fan 30 runnings by force as heater 44, cold air is imported in the temperature adjustment conditioning chamber 27, thereby make the temperature in the temperature adjustment conditioning chamber 27 reduce (step 509).

Low temperature band (the second temperature band) temperature in the temperature adjustment conditioning chamber 27 when infiltrating operation can be set at 5 ℃.Indoor temperature is cooled to and sets temperature or when following, make pharoid 45 and heater 47 connect (step 510) once more.By the break-make repeatedly of heater 44, indoor temperature can be controlled to be and be in all the time with regard near the temperature of infiltrating the suitable low temperature band of operation.

Then, judge whether through 2 hours (step 512), not through 2 hours words just in step 511 standby.In a single day be judged as in step 512 and passed through 2 hours, infiltrate operation constipation bundle, return step 505 automatically so that carry out curing step once again.

In the maturation process operation, drive the pharoid 45 and the heater 47 of heater 44 once more with drive unit 76,77, make temperature adjustment conditioning chamber 27 rising temperature (step 505).

Judge whether to carry out in the maturation process operation of 3 circulations step 505, step 506, step 507, step 508 and infiltrate step 509, step 510, step 511 (step 513) in the treatment process, and whether the time of infiltrating treatment process has passed through 2 hours (step 512).If not through 2 hours, just in step 510 standby.And, passed through 3 circulations in case be judged as in step 513, just finish conditioning, take out lamp 75 flickers sending to make when finishing alert sound.

Then, after conditioning is finished, preserve (step 515), but the soybean long preservation behind the dipping when wanting to use, the user can be taken out use by institute's expense, makes dish of all kinds with 0 ℃.

In the embodiment 5, in curing step, high-temperature band (the first temperature band) adopts 30 ℃ of temperature, with black soya bean dipping 2 hours, undue or not enough to prevent to flood, boiling operation thereafter just becomes easy.As this temperature, more than 10 ℃, be good below 50 ℃, if flood, just can't make the abundant slaking of black soya bean, thereby cause required dip time to reach more than 20 hours 10 ℃ of following temperature.

And, though making the low temperature band (the second temperature band) of curing step in the embodiment 5 is that 5 ℃, setting-up time are 2 hours, and by freezing to destroy cell below 0 ℃, the taste of foodstuff 42 changes, but, just do not worry to freeze to cause taste to change if more than 0 ℃ yet.

The high-temperature band of curing step in the embodiment 5 (the first temperature band) adopts 30 ℃, and the low temperature band (the second temperature band) that infiltrates operation adopts 5 ℃, and temperature difference is 25K, but temperature difference is big more, the infiltration degree is good more, if but do not have the temperature difference of minimum 5K, it is just smaller to infiltrate effect.

Though the curing step and the number of repetition of infiltrating operation are set at 3 circulations, also produce effect for 1 time, more times ground circulation repeatedly can promote the infiltration degree to increase, thereby is not limited to 3 circulations.

And, as heater 42 used be pharoid 43 and heater 44, but heater 42 can not be a heater also, the compressor 28 on high-tension side heats of refrigerator 26 can be imported heat.Utilizing heater only is the problem of configuration aspects.

In addition, in the embodiment 5, what use as the foodstuff that impregnated in water or baste is black soya bean, but these class cereals of beans such as dry rice, black sticky rice, red bean also have effect same.In addition, add greengroceries such as radish, carrots under the situations such as baste or vinegar, also can be by carrying out the non-temperature adjustment conditioning of freezing, can under having the situation of great changes, the foodstuff mouthfeel not improve the infiltration degree.

And, though the storage temperature the when conditioning of temperature adjustment is finished is adopted as 0 ℃, as long as-3 ℃ to 3 ℃ scopes, retention is also fine, owing to 100% do not freeze, thereby is unlikely to bring harmful effect to thereafter conditioning performance, for directly eating of vegetables, this also is suitable temperature band.

Boiled black soya bean needs dip time more than 12 hours in the past, and utilizes above-mentioned processing, reach same infiltration degree also as long as 2 circulations are just enough, can finish in 8 hours.

In addition, even if baste is with so that to wait to nurse one's health the softening water of raw material also passable in the embodiment of the present invention.

Utilizability on the industry

In the temperature fluctuation cooking method of the present invention, change temperature by make foodstuff or raw material to be nursed one's health in humidity province below 50 ℃ Form the temperature difference of foodstuff or raw material central part to be nursed one's health and outside wall portions to form osmotic pressure difference, make it easy infiltration. The inner effect of seasoning matter infiltration through dipping can be carried out smoothly.

Claims (48)

1. Opsonizing method is characterized in that possessing:

(a) preserve the raw-material operation that is impregnated in the baste at the first temperature band below 50 ℃,

(b) operation of after described operation (a), described raw material being preserved at the 2nd temperature band lower than the first temperature band,

(c) carry out the operation of described operation (a) and operation (b) repeatedly.

2. Opsonizing method as claimed in claim 1 is characterized in that,

Also possesses stored refrigerated described raw-material operation.

3. Opsonizing method as claimed in claim 1 is characterized in that,

Also possess at the temperature band more than-3 ℃, below 3 ℃ and preserve described raw-material operation.

4. Opsonizing method as claimed in claim 1 is characterized in that, also possesses foodstuff is carried out preliminary treatment, to obtain described raw-material operation.

5. Opsonizing method as claimed in claim 4 is characterized in that,

Obtain described raw-material described operation, be included in the operation that the temperature band more than 20 ℃, below 50 ℃ is preserved described foodstuff.

6. Opsonizing method as claimed in claim 4 is characterized in that,

Obtain described raw-material described operation and comprise the operation that described foodstuff is contacted with described baste.

7. Opsonizing method as claimed in claim 1 is characterized in that, also comprises the operation to described raw material irradiation high frequency waves.

8. Opsonizing method as claimed in claim 1 is characterized in that,

The difference of the temperature of the temperature of the described first temperature band and the described second temperature band is more than the 5K.

9. Opsonizing method as claimed in claim 1 is characterized in that,

The temperature of the described first temperature band is more than 10 ℃, and the temperature of the described second temperature band is more than 0 ℃.

10. Opsonizing method as claimed in claim 1 is characterized in that,

The temperature of the described first temperature band is more than 0 ℃, and the temperature of the described second temperature band is more than-5 ℃.

11. Opsonizing method as claimed in claim 1 is characterized in that,

The temperature of the described first temperature band is below 0 ℃ more than-3 ℃, and the temperature of the described second temperature band is more than-10 ℃.

12. Opsonizing method as claimed in claim 11 is characterized in that,

Also possess and make the described raw material of in described operation (a), preserving originally in the operation of the temperature band below-1 ℃, more than-5 ℃ with the cooling velocity cooling below the 1K in per 5 minutes.

13. Opsonizing method as claimed in claim 1 is characterized in that,

The described first temperature band is below 0 ℃, and the described second temperature band is below-10 ℃.

14. Opsonizing method as claimed in claim 13 is characterized in that,

Also comprise and make the described raw material of in described operation (a), preserving originally in the operation of the temperature band below-1 ℃, more than-5 ℃ with the cooling velocity cooling below the 1K in per 5 minutes.

15. Opsonizing method as claimed in claim 1 is characterized in that,

The raw-material holding time described in the described operation (a) is more than 1 hour,

The raw-material holding time described in the described operation (b) is more than 1 hour.

16. Opsonizing method as claimed in claim 1 is characterized in that, also possesses at the storage temperature band more than-3 ℃, below 3 ℃ to preserve described raw-material operation.

17. Opsonizing method as claimed in claim 1 is characterized in that, also possesses:

The operation that described raw-material temperature is detected; And

According to described detected temperature, the operation that the described raw-material holding time in described operation (a) and the described operation (b) is controlled.

18. Opsonizing method as claimed in claim 1 is characterized in that, also comprises: described operation (a) and described operation (b) are carried out operation below 9 times repeatedly.

19. Opsonizing method as claimed in claim 1 is characterized in that, described raw material thickness is below the 3cm.

20. Opsonizing method as claimed in claim 1 is characterized in that, described raw material are cereal.

21. Opsonizing method as claimed in claim 1 is characterized in that, described raw material are vegetables.

22. Opsonizing method as claimed in claim 1 is characterized in that, described raw material be meat and fish one of them.

23. Opsonizing method as claimed in claim 1 is characterized in that, described raw material are fruit.

24. a refrigerator is characterized in that, comprises conditioning chamber as described below,

(a) preserve the raw material that are impregnated in the baste at the first temperature band below 50 ℃,

(b) afterwards described raw material are preserved at the 2nd temperature band lower than the first temperature band,

(c) preserve described raw material at the first temperature band afterwards,

(d) preserve described raw material at the 2nd temperature band afterwards.

25. want 24 described refrigerators as right, it is characterized in that, described conditioning chamber will be changed into the described second temperature band at the described raw-material storage temperature that the described first temperature band is preserved, and will change into the described first temperature band with the described raw-material storage temperature that the described second temperature band is preserved.

26. want 24 described refrigerators, it is characterized in that the difference of the temperature of the temperature of the described first temperature band and the described second temperature band is more than the 5K as right.

27. want 24 described refrigerators as right, it is characterized in that, carry out stored refrigerated to described raw material.

28. want 24 described refrigerators, it is characterized in that the described first temperature band is more than 10 ℃, and the described second temperature band is more than 0 ℃ as right.

29. want 24 described refrigerators, it is characterized in that the described first temperature band is more than 0 ℃, and the described second temperature band is more than-5 ℃ as right.

30. want 24 described refrigerators, it is characterized in that the described first temperature band is below 0 ℃ more than-3 ℃, and the described second temperature band is more than-10 ℃ as right.

31. want 30 described refrigerators as right, it is characterized in that, also comprise making the described raw material of preserving at the described first temperature band at the refrigerating chamber of the temperature band below-1 ℃, more than-5 ℃ with the cooling velocity cooling below the 1K in per 5 minutes.

32. want 24 described refrigerators as right, it is characterized in that the described first temperature band is below 0 ℃, the described second temperature band is below-10 ℃.

33. want 32 described refrigerators as right, it is characterized in that, also comprise making the described raw material of preserving at the described first temperature band at the refrigerating chamber of the temperature band below-1 ℃, more than-5 ℃ with the cooling velocity cooling below the 1K in per 5 minutes.

34. want 24 described refrigerators as right, it is characterized in that described conditioning chamber is preserved described raw material more than 1 hour at the described first temperature band, preserve described raw material more than 1 hour at the described second temperature band.

35. want 24 described refrigerators, it is characterized in that also possessing at the storage temperature band more than 3 ℃, below 3 ℃ and preserve described raw-material refrigerating chamber as right.

36. want 24 described refrigerators as right, it is characterized in that described conditioning chamber carries out preliminary treatment to foodstuff, make described raw material.

37. want 36 described refrigerators, it is characterized in that described conditioning chamber is preserved described raw material at the temperature band more than 20 ℃, below 50 ℃ as right.

38. want 24 described refrigerators, it is characterized in that described conditioning chamber possesses the device to described raw material irradiation high frequency waves as right.

39. want 24 described refrigerators as right, it is characterized in that also possessing

The device that described raw-material temperature is detected; And

According to described detected temperature, to the means of controlling in the described raw-material holding time of described conditioning chamber.

40. want 24 described refrigerators, it is characterized in that described raw material thickness is below the 3cm as right.

41. want 24 described refrigerators, it is characterized in that described raw material are cereal as right.

42. want 24 described refrigerators, it is characterized in that described raw material are vegetables as right.

43. want 24 described refrigerators as right, it is characterized in that, described raw material be meat or fish one of them.

44. want 24 described refrigerators, it is characterized in that described raw material are fruit as right

45. a refrigerator is characterized in that possessing:

Hold and wait to nurse one's health raw-material conditioning chamber;

The cooling device that described conditioning chamber is cooled off;

The heater that described conditioning chamber is heated; And

Control described cooling device and described heater, make described conditioning chamber temperature maintenance at storage temperature band, the first temperature band different with described storage temperature band, be lower than the temperature control equipment of the second temperature band of the described first temperature band.

Described temperature control equipment (a) is kept the temperature of described conditioning chamber at the described first temperature band,

(b) afterwards, the temperature of keeping described conditioning chamber is at described the 2nd temperature band,

(c) afterwards, the temperature of keeping described conditioning chamber is at the described first temperature band,

(d) afterwards, keep the temperature of described conditioning chamber at described the 2nd temperature band.

46. refrigerator as claimed in claim 45 is characterized in that, also possesses to carry out the control panel of setting more than 2 kinds to the design temperature and the holding time of described design temperature of described temperature control device,

Described temperature control device makes described the holding time of described conditioning chamber temperature maintenance.

47. refrigerator as claimed in claim 45 is characterized in that, also possesses the food temperature checkout gear that described raw-material temperature is detected,

Described temperature control device when the detected described temperature of described food temperature checkout gear reaches the set point of temperature condition, changes described conditioning indoor temperature between storage temperature band, the described first temperature band, the described second temperature band.

48. refrigerator as claimed in claim 47 is characterized in that, also possesses the control panel that can set the described set point of temperature condition and the number of repetition of described food temperature checkout gear,

Described temperature control device, when the detected described temperature of described food temperature checkout gear reaches described temperature conditions, described conditioning indoor temperature is repeatedly changed between described storage temperature band, the described first temperature band, the described second temperature band by described number of repetition.

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