Cooking utensil and sterilization control method

Abstract

The invention provides a cooking utensil and a sterilization control method. The cooking utensil comprises an upper cover, a utensil body, an inner pot, a nitrogen generator detachably arranged on theupper cover and used for inputting nitrogen into the inner pot, and an exhaust device arranged on the upper cover, communicating the inner pot with the external environment and used for exhausting gas in the inner pot. According to the cooking utensil, the nitrogen is input into the inner pot through the nitrogen generator, and air in the inner pot is exhausted through the exhaust device, so thatthe inner pot is filled with the nitrogen to form an oxygen-poor state, the situations that mycete breeds and oxidation occurs due to the fact that to-be-cooked food materials are soaked in to-be-cooked liquid for a long time are avoided, meanwhile bacteria breeding in the to-be-cooked food materials and the to-be-cooked liquid cannot metabolize and reproduce due to poor oxygen and consequently are killed, the good bacteriostatic, sterilization and preservation effects are achieved, the freshness and sterility of the to-be-cooked liquid and the to-be-cooked food materials are ensured, thus the cooked food is excellent in quality and rich in nutrient, and the user using experience is improved.

Description

technical field [0001] The invention relates to the field of household electrical appliances, in particular to a cooking appliance and a sterilization control method. Background technique [0002] In the pre-cooking stage of the cooking utensils in the related art, the food materials in the cooking utensils are soaked in water for a long time to easily breed a large number of microorganisms such as bacteria, which accelerates the deterioration of the cooking food materials, making the food materials dirty and smelly, and on the one hand, it leads to food taste after cooking. On the other hand, it will cause the loss of nutrients in cooking ingredients, and even produce substances harmful to human health due to failure to sterilize in time, endangering the safety of users. In order to solve the above problems, in the prior art, the cooking ingredients are usually cooked and kept fresh by thermal sterilization, such as vacuum negative pressure preservation technology, vacuum p...

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Problems solved by technology

[0002] In the pre-cooking stage of the cooking utensils in the related art, the food materials in the cooking utensils are soaked in water for a long time to easily breed a large number of microorganisms such as bacteria, which accelerates the deterioration of the cooking materials and makes the food materials dirty and smelly. On the other hand, it will cause the loss of nutrients in cooking ingredients, and even produce substances harmful to human health due to failure to sterilize in time, endangering the safety of users

In order to solve the above problems, in the prior art, the cooking ingredients are usually cooked and kept fresh by thermal sterilization, such as vacuum negative pressure preservation technology, vacuum pressure preservation technology, etc., but the thermal sterilization method needs to heat the food and keep it at a certain temperature. Moisture is easy to lose at high temperature, which will also lead to poor taste of rice under the condition of long heat preservation time, making the user experience poor

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