Pressure cooking appliance and cooking control method thereof

Abstract

The invention discloses a pressure cooking appliance and a cooking control method thereof. The cooking control method comprises the following processes: a heating process: controlling a heating device to conduct heating at first power until at least one parameter of pressure and temperature in the appliance meets the preset pressure boosting requirement; a preset pressure process: controlling the heating device to conduct heating at second power until at least one parameter meets the preset pressure maintaining requirement; a pressure maintaining process: controlling the heating device to control at least one parameter to keep constant until the preset pressure maintaining time; a pressure reducing process: controlling the heating device and a magnetic valve device to enable at least one parameter to meet the preset pressure reducing requirement; a boiling process: controlling the magnetic valve device to enable the pressure cooking appliance to alternatively conduct high-pressure continuous boiling and low-pressure boiling until the preset boiling time. According to the cooking control method, food cooked by the pressure cooking appliance is rich in soup, and more nutrient substances are dissolved in the soup, and are convenient to absorb by a human body.

Description

technical field [0001] The invention relates to the technical field of living appliances, in particular to a cooking control method of a pressure cooking appliance and a pressure cooking appliance. Background technique [0002] The cooking process of a current pressure cooking appliance such as an electric pressure cooker for cooking soup is: heating→increasing pressure→keeping pressure→keeping warm, or heating→boosting pressure→keeping pressure→lowering pressure→keeping warm. However, there is no violent boiling during the whole cooking process, so that the cooked food is not only not thick in the sense of the senses, but also the nutrients in the meat are rarely dissolved in the soup when cooking meat, which is not conducive to the absorption of the human body. . [0003] Therefore, it is necessary to improve the cooking technology of the electric pressure cooker in the prior art. Contents of the invention [0004] The object of the present invention is to solve at lea...

AI Technical Summary

Problems solved by technology

[0005] For this reason, the first object of the present invention is to propose a cooking control method for a pressure cooking appliance, by gradually changing the exhaust volume of the pressure cooking appliance to realize long-term high-pressure continuous boiling and low-pressure boiling alternately, solving the problem of existing pressure cooking The problem that the food soup cooked by the appliance is not thick, so that more nutrients can be dissolved in the soup, which is easy for the human body to absorb, and the sound of the exhaust is relatively small, which will not scare the user

Images