Cooking appliance and cooking control method thereof

Abstract

The invention discloses a cooking appliance and a cooking control method thereof, wherein the cooking appliance includes a pot body, a cover body, a vacuum device and a heating device, and the cooking control method includes the following steps: during the cooking process of the cooking appliance, real-time detection of cooking The pressure in the cavity; when the cooking utensil is in the stage of absorbing water, control the vacuum device to vacuumize the cooking cavity until the pressure in the cooking cavity reaches the first preset pressure, control the vacuum device to stop vacuuming, so that the cooking cavity The pressure is maintained at the first preset pressure; when the cooking utensil is in the stage of stewing rice, the control vacuum device vacuumizes the cooking cavity until the pressure in the cooking cavity reaches the second preset pressure, the control vacuum device stops vacuuming to The pressure in the cooking cavity is maintained at the second preset pressure, and different vacuum degrees can be used for cooking at different cooking stages, so that the rice grains can absorb water quickly and keep fresh for a long time, improving the taste of cooked rice.

Description

technical field [0001] The invention relates to the technical field of kitchen appliances, in particular to a cooking control method for a cooking appliance and a cooking appliance. Background technique [0002] In the related art, such as electric rice cooker and other cooking appliances, the steam outlet is usually directly connected to the atmosphere. During the cooking process, the moisture in the rice is easily lost into the air through the steam flowing out of the steam outlet, which causes the rice to shrink and harden, and the fluffiness decreases. Affect the taste of rice. [0003] When cooking rice in an electric cooker, the vacuum can promote the water absorption speed of the rice grains and prolong the freshness of the rice. Therefore, the rice cookers in the related art have begun to use vacuum technology, but some rice cookers use the same vacuum technology when using vacuum in each stage of cooking. Vacuum degree, which will cause some cooking stages do not n...

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Problems solved by technology

[0002] In the related art, such as electric rice cooker and other cooking appliances, the steam outlet is usually directly connected to the atmosphere. During the cooking process, the moisture in the rice is easily lost into the air through the steam flowing out of the steam outlet, which causes the rice to shrink and harden, and the fluffiness decreases. Affect the taste of rice

[0003] When cooking rice in an electric cooker, the vacuum can promote the water absorption speed of the rice grains and prolong the freshness of the rice, so the rice cookers in the related art have begun to use vacuum technology, but some rice cookers use the same vacuum technology when using vacuum in each stage of cooking. Vacuum degree, which will cause some cooking stages do not need a large vacuum degree, the vacuum degree is too large; and when some stages require a large vacuum degree, the vacuum degree is small

For example, in the stage of stewing rice, only a small vacuum degree can effectively prolong the preservation time, but an excessive vacuum degree will cause serious steam loss, making the rice dry and affecting the taste of the rice

In the water absorption stage, a large vacuum is needed to effectively increase the water absorption speed. If the vacuum degree is small, the water absorption speed of rice grains will not increase significantly, resulting in too long cooking time, or insufficient moisture content of rice grains, which will also affect the taste of rice.

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