阅读说明：本技术 适用于蒸汽海鲜的蒸汽控制方法及装置 (Steam control method and device suitable for steam seafood ) 是由 梁展豪 秦旭东 于 2020-12-15 设计创作，主要内容包括：本发明提供了一种适用于蒸汽海鲜的蒸汽控制方法及装置,其中,所述方法包括：采集待烹饪的海鲜种类及数量；根据所述海鲜种类及数量确定预设的蒸汽出量-时间曲线；根据所述蒸汽出量-时间曲线控制蒸汽火锅的出气量；实时获取烹饪过程中海鲜图像,根据所述海鲜图像调整所述蒸汽出量-时间曲线,得到优化蒸汽出量-时间曲线；据优化蒸汽出量-时间曲线控制蒸汽出气量。可以针对食材特性对烹饪过程中的蒸汽量进行精准控制,使得在蒸汽海鲜满足鲜香的要求。在此过程中,无需人为干预,可有效减少蒸汽海鲜服务人员。同时,还可减少对顾客用餐的干扰,提升了用户的就餐体验。(The invention provides a steam control method and a steam control device suitable for steam seafood, wherein the method comprises the following steps: collecting the types and the quantity of seafood to be cooked; determining a preset steam output-time curve according to the type and the quantity of the seafood; controlling the gas output of the steam chafing dish according to the steam output-time curve; obtaining a seafood image in the cooking process in real time, and adjusting the steam output-time curve according to the seafood image to obtain an optimized steam output-time curve; and controlling the steam output according to an optimized steam output-time curve. Can carry out accurate control to the steam volume of eating the material characteristic in the culinary art process for satisfy the requirement of fresh and fragrant at steam seafood. In the process, manual intervention is not needed, and steam seafood service personnel can be effectively reduced. Meanwhile, the interference of dining to customers can be reduced, and the dining experience of the users is improved.)

1. A steam control method for steaming seafood, the method comprising:

collecting the types and the quantity of seafood to be cooked;

determining a preset steam output-time curve according to the type and the quantity of the seafood;

controlling the gas output of the steam chafing dish according to the steam output-time curve;

obtaining a seafood image in the cooking process in real time, and adjusting the steam output-time curve according to the seafood image to obtain an optimized steam output-time curve;

controlling the steam output according to the optimized steam output-time curve;

the step of adjusting the steam output-time curve according to the seafood image to obtain an optimized steam output-time curve comprises the following steps:

determining ideal cooking time according to the seafood images, and comparing the ideal cooking time with the cooking time corresponding to the seafood images to obtain time comparison results;

and constructing a smooth curve according to the time comparison result, and adjusting the steam output-time curve according to the smooth curve.

2. The steam control method for steaming seafood as claimed in claim 1, further comprising:

acquiring the types and the quantity of staple foods in the steam chafing dish;

determining the content of the required steam distilled water according to the type and the quantity of the staple food;

determining the total steam quantity according to the steam quantity-time curve;

calculating the water supplementing amount and the heating amount according to the steam distilled water and the total steam amount;

and controlling the heating device according to the water supplementing quantity and the heating quantity.

3. The steam control method for steaming seafood as claimed in claim 2, wherein said determining the total steam quantity from said steam quantity-time curve comprises:

and determining the total steam quantity according to the type and quantity of the total cooked seafood and the corresponding steam quantity-time curve.

4. The steam control method for steaming seafood as claimed in claim 1, wherein: the method further comprises the following steps:

determining a steam spraying path according to the type and the quantity of the seafood;

correspondingly, the adjusting the steam output-time curve according to the seafood images comprises the following steps:

and adjusting a steam output-time curve corresponding to each steam path according to the steam spraying path and the seafood images.

5. The steam control method for steaming seafood as claimed in claim 1, wherein said controlling steam output according to an optimized steam output-time curve comprises:

determining the current cooking time, and determining the steam quantity at the next moment according to the optimized steam quantity-time curve;

determining the number of enabled steam pipes according to the steam amount;

controlling the water inflow of the steam pipe, and controlling the steam pipe to heat after the water inflow is finished.

6. A steam control device suitable for steaming seafood, comprising:

the acquisition module is used for acquiring the types and the quantity of seafood to be cooked;

the determining module is used for determining a preset steam output-time curve according to the type and the quantity of the seafood;

the control module is used for controlling the gas output of the steam chafing dish according to the steam output-time curve;

the adjustment module is used for acquiring a seafood image in a cooking process in real time, adjusting the steam output-time curve according to the seafood image and obtaining an optimized steam output-time curve, and the adjustment module comprises:

the comparison unit is used for determining ideal cooking time according to the seafood images, and comparing the ideal cooking time with the cooking time corresponding to the seafood images to obtain a time comparison result;

the construction unit is used for constructing a smooth curve according to the time comparison result and adjusting the steam output-time curve according to the smooth curve;

and the control unit is used for controlling the steam output according to the optimized steam output-time curve.

And the optimization control module is used for controlling the steam output according to the optimized steam output-time curve.

7. The steam control device for steaming seafood of claim 6, further comprising:

the acquisition module is used for acquiring the types and the quantity of staple foods in the steam chafing dish;

the content determining module of the steam distilled water is used for determining the content of the steam distilled water according to the type and the quantity of the staple food;

the total steam quantity determining module is used for determining the total steam quantity according to the steam quantity-time curve;

the calculation module is used for calculating the water supplement amount and the heating amount according to the steam distilled water and the total steam amount;

and the heating device control module is used for controlling the heating device according to the water supplementing quantity and the heating quantity.

8. The steam control device for steaming seafood of claim 7, wherein the total steam amount determination module is configured to:

and determining the total steam quantity according to the type and quantity of the total cooked seafood and the corresponding steam quantity-time curve.

9. The steam control device for steaming seafood of claim 6, further comprising:

the steam spraying path determining module is used for determining a steam spraying path according to the type and the quantity of the seafood;

correspondingly, the adjusting module comprises:

and the path adjusting unit is used for adjusting the steam output-time curve corresponding to each steam path according to the steam spraying path and the seafood images.

10. The steam control device for steaming seafood of claim 6, wherein the optimization control module comprises:

the steam quantity determining unit is used for determining the current cooking time and determining the steam quantity at the next moment according to the optimized steam quantity-time curve;

a number determination unit for determining the number of enabled steam pipes according to the steam amount;

and the water inflow control unit is used for controlling the water inflow of the steam pipe and controlling the steam pipe to heat after the water inflow is finished.

Technical Field

The invention belongs to the technical field of food cooking control, and particularly relates to a steam control method and device suitable for steam seafood.

Background

Steam seafood, which is a dish cooked by using steam chafing dish equipment; the principle is that the food is steamed by steam hot pot equipment by utilizing the circulation of water vapor, and the temperature generally reaches 125 ℃. Normally shells are cooked for 2 minutes, crabs for 3 minutes, meat for 4 minutes, and on average about 3 minutes is used to cook a serving.

The steam seafood is characterized in that the natural taste of the seafood and other food materials can be kept, the seafood is more fresh, fragrant, tender and smooth through layer-by-layer cooking of the steam, and the moisture and the nutrient content of the food materials are instantly locked; unsaturated fatty acid is not lost, and natural fragrance of the food material is stimulated. The steam seafood is green and environment-friendly, can regulate intestines and stomach, nourish yin, beautify skin, keep healthy and preserve health, and is suitable for men, women, old and young.

In the process of implementing the invention, the inventor finds the following technical problems: because the cooking time of the steam seafood is short, the control of the steam amount in the cooking process is strict. The existing steam chafing dish can only adjust the temperature. In the cooking process, the steam amount is not constant, manual intervention is needed all the time, and the steam amount in each time interval in the cooking process of different dishes is different. Therefore, experienced personnel are often required to perform the operation continuously to obtain satisfactory cooking results. Therefore, it is often necessary to equip a plurality of professional cooking personnel to complete the cooking process. More manpower is needed, and the cost of the steam seafood is high. Meanwhile, in the dining process, the cooking staff is required to operate on site all the time, the privacy of dining is influenced, and the dining experience of customers is reduced.

Disclosure of Invention

In view of this, the present invention aims to provide a steam control method suitable for steam seafood, so as to solve the technical problem that steam seafood cooking consumes a large amount of manpower in the prior art.

In order to achieve the purpose, the technical scheme of the invention is realized as follows:

in one aspect, an embodiment of the present invention provides a steam control method suitable for steaming seafood, including:

collecting the types and the quantity of seafood to be cooked;

determining a preset steam output-time curve according to the type and the quantity of the seafood;

controlling the gas output of the steam chafing dish according to the steam output-time curve;

obtaining a seafood image in the cooking process in real time, and adjusting the steam output-time curve according to the seafood image to obtain an optimized steam output-time curve;

controlling the steam output according to the optimized steam output-time curve;

the step of adjusting the steam output-time curve according to the seafood image to obtain an optimized steam output-time curve comprises the following steps:

determining ideal cooking time according to the seafood images, and comparing the ideal cooking time with the cooking time corresponding to the seafood images to obtain time comparison results;

and constructing a smooth curve according to the time comparison result, and adjusting the steam output-time curve according to the smooth curve.

Further, the method further comprises:

acquiring the types and the quantity of staple foods in the steam chafing dish;

determining the content of the required steam distilled water according to the type and the quantity of the staple food;

determining the total steam quantity according to the steam quantity-time curve;

calculating the water supplementing amount and the heating amount according to the steam distilled water and the total steam amount;

and controlling the heating device according to the water supplementing quantity and the heating quantity.

Further, the determining the total steam amount according to the steam amount-time curve comprises:

and determining the total steam quantity according to the type and quantity of the total cooked seafood and the corresponding steam quantity-time curve.

Further, the method further comprises:

determining a steam spraying path according to the type and the quantity of the seafood;

correspondingly, the adjusting the steam output-time curve according to the seafood images comprises the following steps:

and adjusting a steam output-time curve corresponding to each steam path according to the steam spraying path and the seafood images.

Further, the controlling of the steam output according to the optimized steam output-time curve comprises the following steps:

determining the current cooking time, and determining the steam quantity at the next moment according to the optimized steam quantity-time curve;

determining the number of enabled steam pipes according to the steam amount;

controlling the water inflow of the steam pipe, and controlling the steam pipe to heat after the water inflow is finished.

On the other hand, the embodiment of the invention also provides a steam control device suitable for steaming seafood, which comprises:

the acquisition module is used for acquiring the types and the quantity of seafood to be cooked;

the determining module is used for determining a preset steam output-time curve according to the type and the quantity of the seafood;

the control module is used for controlling the gas output of the steam chafing dish according to the steam output-time curve;

the adjustment module is used for acquiring a seafood image in a cooking process in real time, adjusting the steam output-time curve according to the seafood image and obtaining an optimized steam output-time curve, and the adjustment module comprises:

the comparison unit is used for determining ideal cooking time according to the seafood images, and comparing the ideal cooking time with the cooking time corresponding to the seafood images to obtain a time comparison result;

the construction unit is used for constructing a smooth curve according to the time comparison result and adjusting the steam output-time curve according to the smooth curve;

and the control unit is used for controlling the steam output according to the optimized steam output-time curve.

And the optimization control module is used for controlling the steam output according to the optimized steam output-time curve.

Further, the apparatus further comprises:

the acquisition module is used for acquiring the types and the quantity of staple foods in the steam chafing dish;

the content determining module of the steam distilled water is used for determining the content of the steam distilled water according to the type and the quantity of the staple food;

the total steam quantity determining module is used for determining the total steam quantity according to the steam quantity-time curve;

the calculation module is used for calculating the water supplement amount and the heating amount according to the steam distilled water and the total steam amount;

and the heating device control module is used for controlling the heating device according to the water supplementing quantity and the heating quantity.

Further, the total steam amount determination module is to:

and determining the total steam quantity according to the type and quantity of the total cooked seafood and the corresponding steam quantity-time curve.

Further, the apparatus further comprises:

the steam spraying path determining module is used for determining a steam spraying path according to the type and the quantity of the seafood;

correspondingly, the adjusting module comprises:

and the path adjusting unit is used for adjusting the steam output-time curve corresponding to each steam path according to the steam spraying path and the seafood images.

Further, the optimization control module includes:

the steam quantity determining unit is used for determining the current cooking time and determining the steam quantity at the next moment according to the optimized steam quantity-time curve;

a number determination unit for determining the number of enabled steam pipes according to the steam amount;

and the water inflow control unit is used for controlling the water inflow of the steam pipe and controlling the steam pipe to heat after the water inflow is finished.

Compared with the prior art, the steam control method and the steam control device for the steam seafood have the following advantages that: according to the steam control method and device for steam seafood, the corresponding steam quantity-time curve is determined by knowing the type and the quantity of food materials to be cooked in advance. And cooking the food material according to the steam quantity-time curve. During the processing, the steam quantity-time curve is corrected by acquiring a real-time image. The steam quantity in the cooking process is accurately controlled according to the characteristics of food materials, so that the requirements of freshness and fragrance of the steam seafood are met. In the process, manual intervention is not needed, and steam seafood service personnel can be effectively reduced. Meanwhile, the interference of dining to customers can be reduced, and the dining experience of the users is improved.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate an embodiment of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:

FIG. 1 is a schematic flow chart of a steam control method for steaming seafood according to an embodiment of the present invention;

fig. 2 is a schematic structural diagram of a steam control device suitable for steaming seafood according to an embodiment of the present invention.

Detailed Description

It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on those shown in the drawings, and are used only for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention. Furthermore, the terms "first", "second", etc. are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first," "second," etc. may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless otherwise specified.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art through specific situations.

The present invention will be described in detail below with reference to the embodiments with reference to the attached drawings.

Example one

Fig. 1 is a schematic flow chart of a steam control method suitable for steam seafood according to an embodiment of the present invention, and referring to fig. 1, the steam control method suitable for steam seafood includes:

s110, collecting the types and the number of the seafood to be cooked.

In this embodiment, the types and the corresponding numbers of seafood to be cooked may be acquired in advance. Since seafood includes several varieties, for example: fish, shrimp, crab, and shellfish. And each category also includes several categories. The cooking conditions and the cooking time lengths of the foods to be cooked are different, and the cooking time lengths and the cooking conditions corresponding to the seafood with different components are different. Therefore, it is necessary to acquire the type and amount of seafood to be cooked in advance. For example, the type and the quantity of the seafood to be cooked can be input by a worker in advance, or can be acquired automatically by combining image recognition with an electronic scale.

And S120, determining a preset steam output-time curve according to the type and the quantity of the seafood.

In the process of cooking seafood by using the steam hot pot, different steam eruption quantities need to be set for different moments, so that the taste of the steam seafood is more delicious. In this embodiment, the steam output-time curves corresponding to the respective seafood types and the respective amounts are stored in advance. And determining a steam output-time curve in a key value searching mode according to the collected seafood types and quantities.

And S130, controlling the gas output of the steam chafing dish according to the steam output-time curve.

At present, the cooking control of the steam seafood is generally carried out according to a temperature regulation mode. However, this method has a certain error and hysteresis, since the steam and the heating temperature are not in a proportional relationship and are only in a positive correlation, and the temperature is increased to a certain extent to generate the steam, which lags behind the temperature. Therefore, in the present embodiment, the amount of steam is directly utilized as a main control parameter for steam seafood cooking. After the corresponding steam output-time curve is determined, the steam chafing dish can be controlled to emit corresponding steam at the corresponding moment according to the curve, and the automatic steam cooking process of the seafood is realized.

And S140, obtaining a seafood image in the cooking process in real time, and adjusting the steam output-time curve according to the seafood image to obtain an optimized steam output-time curve.

Different from other foods, the color or the shape of the seafood can be changed to a certain extent in the cooking process, and the change is obvious. In this embodiment, the freshness of the seafood to be steam cooked may be different, or for different reasons such as the place of origin. Even if the seafood of the same kind is cooked, the steam amount corresponding to each time interval needs to be flexibly adjusted according to actual conditions. Specifically, in this embodiment, the corresponding cooking condition can be determined by using the acquired image in the cooking process, and the steam output-time curve can be optimized according to the cooking condition. Illustratively, the inventors have found that there is some change in color and morphology due to the seafood being cooked by steam. Thus, the image may be used to determine the current cooking stage for cooking the seafood, and whether the amount of steam currently being cooked meets the fresh cooking requirement.

Correspondingly, the steam output-time curve can be adjusted according to the seafood images, and an optimized steam output-time curve is obtained. Specifically, an ideal cooking time can be determined according to the seafood image, and the ideal cooking time is compared with the cooking time corresponding to the seafood image to obtain a time comparison result. And adjusting the steam output-time curve according to the time comparison result. Alternatively, a smooth curve may be constructed according to a difference between an ideal cooking time and the current cooking time, and the steam output-time curve may be adjusted according to the smooth curve.

In the embodiment, the corresponding steam amount-time curve is determined by knowing the type and the number of the food materials to be cooked in advance. And cooking the food material according to the steam quantity-time curve. During the processing, the steam quantity-time curve is corrected by acquiring a real-time image. The steam quantity in the cooking process is accurately controlled according to the characteristics of food materials, so that the requirements of freshness and fragrance of the steam seafood are met. In the process, manual intervention is not needed, and steam seafood service personnel can be effectively reduced. Meanwhile, the interference of dining to customers can be reduced, and the dining experience of the users is improved.

And S150, controlling the steam output according to the optimized steam output-time curve.

And after the result of the corresponding steam output-time curve is obtained, controlling the steam chafing dish to emit corresponding steam output according to the steam output-time curve. In this embodiment, the controlling the steam output according to the optimized steam output-time curve may include: determining the current cooking time, and determining the steam quantity at the next moment according to the optimized steam quantity-time curve; determining the number of enabled steam pipes according to the steam amount; controlling the water inflow of the steam pipe, and controlling the steam pipe to heat after the water inflow is finished. The steam chafing dish that adopts in this embodiment can carry out accurate control to the steam volume that sends. For example, the steam chafing dish is provided with a plurality of steam pipes, each steam pipe can contain certain water, and the water can be heated. By arranging the plurality of steam pipes, a large amount of steam can be quickly emitted to meet the requirement of meeting a steam output-time curve and improve the delicious degree of seafood cooking.

In a preferred embodiment of this embodiment, the method may further include the following steps: and determining a steam spraying path according to the type and the quantity of the seafood. Correspondingly, the steam output-time curve can be adjusted according to the seafood image, and the adjustment method specifically comprises the following steps: and adjusting a steam output-time curve corresponding to each steam path according to the steam spraying path and the seafood images.

In this embodiment, the orientation in which it is heated with steam may be different for different types of seafood, for example for clam seafood, by inputting steam from above or from the side. The seafood steaming machine can realize quick steaming of seafood, and can further meet the requirement that food is kept in a delicious state due to small steam quantity and short time. Therefore, the steam spraying paths can be determined according to the types and the quantity of the seafood in advance, and correspondingly, the steam output-time curve corresponding to each steam path can be adjusted according to the steam spraying paths and the seafood images. For example: according to the image, the clam seafood can be judged to be slightly open, and then the clam seafood can be heated through the steam spraying path which is registered, so that the clam seafood can be matured as soon as possible under the state of keeping the clam seafood as delicious as possible. Through the optimization mode, the delicious degree of the seafood can be ensured as much as possible, and the nutrient substances are ensured not to be lost to the greatest extent.

In another preferred embodiment of this embodiment, the method may further include the following steps: acquiring the types and the quantity of staple foods in the steam chafing dish; determining the content of the required steam distilled water according to the type and the quantity of the staple food; determining the total steam quantity according to the steam quantity-time curve; calculating the water supplementing amount and the heating amount according to the steam distilled water and the total steam amount; and controlling the heating device according to the water supplementing quantity and the heating quantity.

The steam seafood is usually eaten in one pot, the seafood is placed on the upper layer of the hot pot, some rice is placed on the bottom layer, and dried scallop, mushroom and other materials are added. The porridge is prepared by using distilled water formed by steam after the seafood is cooked. Since in this embodiment, precise control of the amount of steam emission is required. May result in the generation of heat and an amount of distilled water that does not meet the requirements for cooking the porridge. Thus, in this embodiment, it is necessary to determine in advance the variety and corresponding quantity of the cooked congee, the amount of water required according to the variety and quantity of the rice, and the total steam amount according to the total cooked seafood variety, quantity, and corresponding steam amount-time curve. When the total steam quantity can not meet the requirement of cooking porridge, the water supplementing quantity and the heating quantity are calculated, and water is added for heating independently according to the water supplementing quantity and the heating quantity after the steam seafood is cooked, so that the steam is utilized as far as possible, and under the condition of insufficient steam, the porridge can meet the eating requirement.

Example two

Fig. 2 is a schematic structural diagram of a steam control device suitable for steaming seafood according to a second embodiment of the present invention, and referring to fig. 2, the steam control device suitable for steaming seafood includes:

the acquisition module 210 is used for acquiring the types and the number of the seafood to be cooked;

a determining module 220, configured to determine a preset steam output-time curve according to the seafood type and quantity;

the control module 230 is used for controlling the steam output of the steam chafing dish according to the steam output-time curve;

an adjusting module 240, configured to obtain a seafood image in a cooking process in real time, and adjust the steam output-time curve according to the seafood image to obtain an optimized steam output-time curve, where the adjusting module includes:

the comparison unit is used for determining ideal cooking time according to the seafood images, and comparing the ideal cooking time with the cooking time corresponding to the seafood images to obtain a time comparison result;

the construction unit is used for constructing a smooth curve according to the time comparison result and adjusting the steam output-time curve according to the smooth curve;

and the control unit is used for controlling the steam output according to the optimized steam output-time curve.

And the optimization control module 250 is used for controlling the steam output according to the optimized steam output-time curve.

The steam control device suitable for steam seafood determines a corresponding steam quantity-time curve by knowing the type and the quantity of food materials to be cooked in advance. And cooking the food material according to the steam quantity-time curve. During the processing, the steam quantity-time curve is corrected by acquiring a real-time image. The steam quantity in the cooking process is accurately controlled according to the characteristics of food materials, so that the requirements of freshness and fragrance of the steam seafood are met. In the process, manual intervention is not needed, and steam seafood service personnel can be effectively reduced. Meanwhile, the interference of dining to customers can be reduced, and the dining experience of the users is improved.

In a preferred implementation of this embodiment, the apparatus further comprises:

the acquisition module is used for acquiring the types and the quantity of staple foods in the steam chafing dish;

the content determining module of the steam distilled water is used for determining the content of the steam distilled water according to the type and the quantity of the staple food;

the total steam quantity determining module is used for determining the total steam quantity according to the steam quantity-time curve;

the calculation module is used for calculating the water supplement amount and the heating amount according to the steam distilled water and the total steam amount;

and the heating device control module is used for controlling the heating device according to the water supplementing quantity and the heating quantity.

In a preferred implementation of this embodiment, the total steam amount determination module is configured to:

and determining the total steam quantity according to the type and quantity of the total cooked seafood and the corresponding steam quantity-time curve.

In a preferred implementation of this embodiment, the apparatus further comprises:

the steam spraying path determining module is used for determining a steam spraying path according to the type and the quantity of the seafood;

correspondingly, the adjusting module comprises:

and the path adjusting unit is used for adjusting the steam output-time curve corresponding to each steam path according to the steam spraying path and the seafood images.

In a preferred implementation manner of this embodiment, the optimization control module includes:

the steam quantity determining unit is used for determining the current cooking time and determining the steam quantity at the next moment according to the optimized steam quantity-time curve;

a number determination unit for determining the number of enabled steam pipes according to the steam amount;

and the water inflow control unit is used for controlling the water inflow of the steam pipe and controlling the steam pipe to heat after the water inflow is finished.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.