Cooking utensil and control method and device of cooking utensil

Abstract

The invention discloses a cooking utensil and a control method and device of the cooking utensil, and the method comprises the steps: carrying out the at least one time of negative pressure boiling cooking of food materials in a cooking cavity after a cooking task is started. According to the cooking utensil and the control method and device of the cooking utensil, food materials in the cooking cavity can be boiled at the boiling point temperature lower than the normal pressure, so that the food materials and soup are promoted to roll over, nutrient substances are fully mixed, and the flavor and taste are effectively improved.

Description

technical field [0001] The invention relates to the technical field of electrical appliances, in particular to a cooking appliance and a control method and device for the cooking appliance. Background technique [0002] Heating cooking utensils are in the process of food cooking, because some ingredients are sensitive to temperature, too high temperature can easily lead to nutritional damage, cooking at low temperature under normal pressure can not boil, the nutrients of the ingredients are difficult to dissolve, and cannot be well mixed to produce flavor Substances that affect the synthesis and absorption of nutrients. [0003] In addition, during the cooking process of the ingredients, the pressure balance between the inside and outside of the ingredients under normal pressure makes it difficult for the condiments of the soup to penetrate into the ingredients, resulting in insufficient cooking of the ingredients, and it is difficult for the flavor substances inside the ing...

AI Technical Summary

Problems solved by technology

[0002] Heating cooking utensils are in the process of food cooking, because some ingredients are sensitive to temperature, too high temperature can easily lead to nutritional damage, cooking at low temperature under normal pressure can not boil, the nutrients of the ingredients are difficult to dissolve, and cannot be well mixed to produce flavor Substances that affect the synthesis and absorption of nutrients

[0003] In addition, during the cooking process of the ingredients, the pressure balance between the inside and outside of the ingredients under normal pressure makes it difficult for the condiments of the soup to penetrate into the ingredients, resulting in insufficient cooking of the ingredients, and it is difficult for the flavor substances inside the ingredients to diffuse into the soup, resulting in soup The juice is bland and tasteless, affecting the flavor and taste

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