Cooking utensil, and heat preservation and heat preservation control method thereof

Abstract

The invention discloses a cooking utensil, and a heat preservation and heat preservation control method thereof. The cooking utensil comprises an inner pot, a pot cover and an air extractor, the inner pot is covered with the pot cover, a cooking cavity is formed between the inner pot and the pot cover, and an inner cavity is formed in the pot cover. The method comprises the following step that the current cooking stage of the cooking utensil is determined, wherein the cooking stage comprises a heat preservation stage; when the cooking utensil is in the heat preservation stage, the air extractor is controlled to exhaust air in the cooking cavity and / or the inner cavity of the pot cover, so the temperature in the cooking cavity is reduced, the speed of reducing the temperature in the cooking cavity is increased, food in the cooking cavity can be reduced more quickly, and the problems of fragrance loss, water vapor loss and bacteria entry caused by slow cooling are avoided; and the food prepared by the heat preservation control method is long in preservation time, good in cooking taste and good in user experience.

Description

technical field [0001] The invention relates to the technical field of household electrical appliances, in particular to a cooking utensil and its heat preservation and heat preservation control method. Background technique [0002] In related technologies, cooking utensils with vacuum heat preservation function, such as electric rice cookers, usually start vacuuming when the temperature in the pot drops to about 70°C. Hours, such a long time of slow cooling will not only cause the loss of aroma and water vapor of the rice in the pot, but also cause bacteria and dust from the outside to enter the pot, affecting the taste of rice and the health of users. In addition, the loss of aroma and water vapor After falling or bacteria coming in, even under the subsequent vacuum negative pressure state, it is difficult to keep fresh for a long time, resulting in poor heat preservation and fresh keeping effect of the rice cooker, and there is room for improvement. Contents of the inve...

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Problems solved by technology

[0002] In related technologies, cooking utensils with vacuum heat preservation function, such as electric rice cookers, usually start vacuuming when the temperature in the pot drops to about 70°C. Hours, such a long time of slow cooling will not only cause the loss of aroma and water vapor of the rice in the pot, but also cause bacteria and dust from the outside to enter the pot, affecting the taste of rice and the health of users. In addition, the loss of aroma and water vapor After dropping or bacteria coming in, even under the subsequent vacuum negative pressure state, it is difficult to keep fresh for a long time, resulting in poor heat preservation and fresh keeping effect of the rice cooker, and there is room for improvement

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