Pressure cooking utensil, cooking control method thereof and computer readable storage medium

Abstract

The invention discloses a pressure cooking utensil, a cooking control method of the pressure cooking utensil and a computer readable storage medium, the pressure cooking utensil comprises a pot, a sealing cover body and a pressurization module, the pot is provided with a heating module, the pot cover is provided with an exhaust valve, and the cooking control method of the pressure cooking utensil comprises the following steps: starting the pressurization module; the pressurizing module is used for pressurizing the cooker, so that the pressurizing module inputs gas into the cooker to increase the pressure in the cooker; when the air pressure value in the cookware reaches the limited pressure, the pressurization module is closed, and the heating module is controlled to heat the cookware; and controlling the exhaust valve to exhaust so that the air pressure value in the cooker is constantly maintained within the limited pressure range. According to the technical scheme, pressure-maintaining cooking of the pressure cooking utensil is achieved, dissolution of muscle protein of meat food materials is reduced, the tenderness of the food materials is improved, and the practicability and reliability of the pressure cooking utensil are further improved.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking control, and particularly relates to a pressure cooking appliance, a cooking control method thereof, and a computer-readable storage medium. Background Art

[0002] In the related art, pressure cooking appliances such as pressure cookers can generate steam by heating in a closed cavity to increase the pressure inside the pot, achieving the pressurized cooking effect of the pressure cooking appliance, which is beneficial to better reducing the cooking duration and achieving the cooked texture of the ingredients.

[0003] In the existing pressure cooking appliances, the pressure inside the pot cavity gradually increases during heating and cooking. When cooking meat ingredients, the ripening of the meat ingredients causes the longitudinal contraction of the myofibrils, the decrease in the myofilament spacing, and the tightening of the connective tissue. At this time, the gradual increase in the pressure inside the pot cavity is likely to squeeze the ingredients under the action of the pressure difference, making the myosin in the cells of the meat ingredients easily squeezed out, resulting in a higher hardness of the ingredients after cooking, reducing the tenderness of the ingredients, and affecting the edible texture of the ingredients. Summary of the Invention

[0004] The main object of the present invention is to provide a pressure cooking appliance, a cooking control method thereof, and a computer-readable storage medium, aiming to achieve the pressure-holding cooking of the pressure cooking appliance, reduce the dissolution of myosin in meat ingredients, improve the tenderness of the ingredients, and further improve the practicability and reliability of the pressure cooking appliance.

[0005] To achieve the above object, the pressure cooking appliance proposed by the present invention includes a pot, a sealing cover body, and a pressurizing module. The pot is provided with a heating module, and the pot cover is provided with an exhaust valve. The cooking control method of the pressure cooking appliance includes the following steps:

[0006] Start the pressurizing module to input gas into the pot by the pressurizing module to increase the pressure inside the pot;

[0007] When the air pressure value inside the pot reaches the specified pressure, close the pressurizing module and control the heating module to heat the pot;

[0008] Control the exhaust valve to exhaust gas so that the air pressure value inside the pot is constantly maintained within the specified pressure range.

[0009] Optionally, in the step of controlling the exhaust valve to exhaust gas so that the air pressure value inside the pot is constantly maintained within the specified pressure range, it includes:

[0010] Obtain the temperature value inside the pot, determine the first air pressure value corresponding to the current temperature value of the pot, and determine the first pressure difference between the first air pressure value and the specified pressure;

[0011] Regulate the valve opening of the exhaust valve according to the first pressure difference so that the air pressure value in the cookware is constantly maintained within a limited pressure range.

[0012] Optionally, in the step of regulating the valve opening of the exhaust valve according to the first pressure difference so that the air pressure value in the cookware is constantly maintained within a limited pressure range, it includes:

[0013] Collect the valve opening of the exhaust valve when the air pressure value of the cookware changes from various values to a constant limited pressure, and form a valve opening control sample set of the exhaust valve;

[0014] Determine the first target opening corresponding to the first pressure difference according to the valve opening control sample set;

[0015] Control the valve of the exhaust valve to be adjusted to the first target opening so that the air pressure value in the cookware is constantly maintained within a limited pressure range.

[0016] Optionally, after the step of controlling the valve of the exhaust valve to be adjusted to the first target opening so that the air pressure value in the cookware is constantly maintained within a limited pressure range, it further includes:

[0017] After a preset time, obtain the temperature value in the cookware, determine the second air pressure value corresponding to the current temperature value of the cookware, and compare the second air pressure with the limited pressure;

[0018] If the second air pressure value is not equal to the limited pressure, determine the second pressure difference between the second air pressure value and the limited pressure, determine the second target opening corresponding to the second pressure difference according to the valve opening control sample set, and control the valve of the exhaust valve to be adjusted to the second target opening so that the air pressure value in the cookware is constantly maintained within a limited pressure range.

[0019] Optionally, after the step of controlling the exhaust valve to exhaust so that the air pressure value in the cookware is constantly maintained within a limited pressure range, it further includes:

[0020] Monitor the temperature in the cookware and compare the temperature in the cookware with a preset temperature;

[0021] When the temperature in the cookware reaches the preset temperature, close the exhaust valve to seal the cookware.

[0022] Optionally, after the step of closing the exhaust valve to seal the cookware when the temperature in the cookware reaches the preset temperature, it further includes:

[0023] Obtain the temperature value in the cookware, determine the third air pressure value corresponding to the current temperature value of the cookware, and determine the third pressure difference between the third air pressure value and the limited pressure;

[0024] Regulate the heating frequency of the heating module according to the third pressure difference.

[0025] Optionally, in the step of regulating the heating frequency of the heating module according to the third pressure difference, it includes:

[0026] Collect the heating temperature in the cookware at each heating frequency, determine the air pressure value in the cookware corresponding to each heating temperature, and form a temperature control sample set according to the difference between the air pressure value and the defined pressure;

[0027] Determine the regulated temperature corresponding to the third pressure difference according to the temperature control sample set;

[0028] Regulate the heating frequency of the heating module to keep the temperature in the cookware at the regulated temperature.

[0029] Optionally, after the step of starting the pressurizing module to pump gas into the cookware, it further includes:

[0030] Start the heating module and regulate the working power of the heating module to keep the temperature in the cookware constant after reaching the preheating temperature.

[0031] The present invention also provides a pressure cooking appliance, including a memory, a processor, and a control program of the pressure cooking appliance stored on the memory and executable on the processor. When the processor executes the control program of the pressure cooking appliance, it implements the cooking control method of the pressure cooking appliance as described above.

[0032] The present invention also provides a computer-readable storage medium, on which a control program of a pressure cooking appliance is stored. When the control program of the pressure cooking appliance is executed by a processor, it implements the steps of the cooking control method of the pressure cooking appliance as described above.

[0033] The technical solution of the present invention is to introduce gas into the inner cavity of the cooking utensil by using a pressurization module before the cooking utensil starts heating and cooking, so that the cooking utensil can be pressurized to a limited pressure before starting cooking and then heated and cooked, so as to protect the myosin in the meat ingredients from being dissolved or denatured and contracted before heating and cooking, ensure that the myosin has the function of retaining water during the meat ripening process, and thus improve the texture and tenderness of the cooked ingredients. As the water vapor is generated in the inner cavity of the cooking utensil during the heating and cooking process, the pressure in the inner cavity of the cooking utensil can be increased. Therefore, during the cooking process, the valve opening of the exhaust valve on the lid can be correspondingly adjusted for exhaust according to the pressure information obtained in the cooking utensil, so that the pressure in the cooking utensil can be maintained at the limited pressure during the cooking process, achieving the constant pressure cooking effect of the cooking utensil. Furthermore, the meat ingredients can be heated and cooked more stably in a constant pressure environment, preventing the loss of myosin due to the pressure during the cooking process, reducing the hardness of the ingredients after cooking, and enabling the ingredients to maintain good tenderness after cooking. Therefore, the present invention proposes a technical solution of increasing pressure first and then increasing temperature, which can avoid the adverse ripening process in the prior art of simultaneously increasing temperature and pressure, resulting in the expansion of meat myofibrils, longitudinal contraction of myofibrils, and the reduction of the distance between myofilaments, etc., avoiding the impact on the overall texture of the meat ingredients, solving the problem of the loss of the taste of overcooked, old, and firewood-like meat during cooking, and further maintaining the tender and elastic taste of the cooked meat, improving the cooking effect of the cooking utensil on the ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a schematic diagram of the architecture of the hardware operating environment of an embodiment of the pressure cooking utensil of the present invention;

[0035] Figure 2 It is a schematic flowchart of an embodiment of the cooking control method of the pressure cooking utensil of the present invention;

[0036] Figure 3 It is a schematic flowchart of adjusting the opening degree of the exhaust valve according to the pressure difference in an embodiment of the cooking control method of the pressure cooking utensil of the present invention;

[0037] Figure 4 It is a schematic flowchart of determining the opening degree of the exhaust valve according to the valve opening control sample set in an embodiment of the cooking control method of the pressure cooking utensil of the present invention;

[0038] Figure 5 It is a schematic flowchart of cooking process control in an embodiment of the cooking control method of the pressure cooking utensil of the present invention;

[0039] Figure 6 It is a schematic flowchart of adjusting the heating module according to the temperature control sample set in an embodiment of the cooking control method of the pressure cooking utensil of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0040] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0041] It should be noted that all directional indications (such as up, down, left, right, front, back...) in the embodiments of the present invention are only used to explain the relative positional relationship and movement conditions between components in a specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indications will also change accordingly.

[0042] In the present invention, unless otherwise clearly defined and limited, terms such as "connection" and "fixation" should be understood in a broad sense. For example, "fixation" can be a fixed connection, a detachable connection, or integrated; it can be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium, and can be the internal connection of two components or the interaction relationship between two components, unless otherwise clearly limited. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific situations.

[0043] In addition, in the present invention, descriptions such as "first" and "second" are only for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the quantity of the indicated technical features. Thus, features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In addition, the meaning of "and / or" appearing throughout the text is that it includes three parallel solutions. Taking "A and / or B" as an example, it includes solution A, solution B, or a solution that satisfies both A and B. In addition, the technical solutions between various embodiments can be combined with each other, but it must be based on the fact that those of ordinary skill in the art can implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be considered that such a combination of technical solutions does not exist and is not within the protection scope required by the present invention.

[0044] In existing pressure cooking appliances, the pressure in the inner cavity of the pot gradually increases during heating and cooking. When cooking meat ingredients, the ripening of the meat ingredients causes the longitudinal contraction of myofibrils, the decrease in the distance between myofilaments, and the tightening of connective tissues. At this time, the gradual increase in the pressure in the inner cavity of the pot is likely to squeeze the ingredients under the action of the pressure difference, making it easy for the sarcoplasmic protein in the cells of the meat ingredients to be squeezed out. As a result, the hardness of the ingredients is relatively high after cooking, reducing the tenderness of the ingredients and affecting the edible taste of the ingredients. In view of the above problems, the present invention proposes a pressure cooking appliance and its cooking control method.

[0045] As an implementation solution,Figure 1 The figure is a schematic architecture diagram of the hardware operating environment of an embodiment of the pressure cooking appliance of the present invention.

[0046] As shown in Figure 1 the figure, the pressure cooking appliance may include: a processor 1001, such as a CPU, a memory 1005, a user interface 1003, a network interface 1004, and a communication bus 1002. Among them, the communication bus 1002 is used to realize the connection and communication between these components. The user interface 1003 may include a display screen (Display) and an input unit such as a keyboard (Keyboard). Optionally, the user interface 1003 may further include a standard wired interface and a wireless interface. The network interface 1004 may optionally include a standard wired interface and a wireless interface (such as a WI-FI interface). The memory 1005 may be a high-speed RAM memory or a stable memory (non-volatile memory), such as a disk memory. Optionally, the memory 1005 may also be a storage device independent of the aforementioned processor 1001.

[0047] Those skilled in the art can understand that Figure 1 the architecture of the pressure cooking appliance shown in

[0048] does not limit the pressure cooking appliance, and may include more or fewer components than shown in the figure, or combine some components, or have different component arrangements. Figure 1 As shown in

[0049] the figure, the memory 1005, as a storage medium, may include an operating system, a network communication module, a user interface module, and a control program for the pressure cooking appliance. Among them, the operating system is a program for managing and controlling the hardware and software resources of the pressure cooking appliance, and for running the control program of the pressure cooking appliance and other software or programs. Figure 1 In the pressure cooking appliance shown in

[0050] the figure, the user interface 1003 is mainly used to connect to a terminal and perform data communication with the terminal; the network interface 1004 is mainly used to connect to a background server and perform data communication with the background server; the processor 1001 may be used to call the control program of the pressure cooking appliance stored in the memory 1005.

[0051] The present invention provides a cooking control method for a pressure cooking appliance. Referring to Figure 2 ​Figure 2 The figure is a schematic flowchart of an embodiment of the cooking control method for the pressure cooking appliance of the present invention. Embodiments of the cooking control method for the pressure cooking appliance are provided in this application. It should be noted that although the logical order is shown in the flowchart, in some cases, the steps shown or described may be executed in a different order than here. The pressure cooking appliance includes a cooking pot, a sealing cover, and a pressurizing module. The cooking pot is provided with a heating module, and the pot cover is provided with an exhaust valve. The cooking control method of the pressure cooking appliance includes the following steps:

[0052] Step S10: Start the pressurizing module to input gas into the cooking pot to increase the pressure inside the cooking pot;

[0053] It can be understood that during the heating and cooking process of meat ingredients, when the muscle cells are heated, the myofibrils in them will longitudinally contract, resulting in gaps between the originally closely arranged myofibrils. When cooking meat ingredients in a pressure cooking appliance, during the process of slowly increasing the pressure inside the cooking pot of the pressure cooking appliance, the ingredients will be affected by the air pressure inside the cooking pot, so that when the ingredients are heated to a certain temperature and the myofibrils contract, they will be compressed by the air pressure inside the cooking pot, the connective tissue in the ingredients will wrinkle tightly, and then the sarcoplasmic protein in the meat ingredient cells will be squeezed out. Sarcoplasmic protein can play a role in retaining water and improving the tenderness of the ingredients during the cooking process of the ingredients. Losing sarcoplasmic protein under pressure during the cooking process of meat ingredients will result in a harder texture of the cooked ingredients, reducing the tenderness of the cooked ingredients.

[0054] In this application, before cooking the ingredients, the pressurizing module is used to input gas into the inner cavity of the cooking pot, so that the pressure inside the inner cavity of the cooking pot increases with the input of gas. The pressurizing module can be a pressurizing device such as a pressurizing fan or a pressurizing pump, which can be arranged on the cooking pot and connected to the inner cavity of the cooking pot through a pipeline, or can be arranged on the side of the pot cover facing the inner cavity of the cooking pot, so that a certain sealed environment can be formed in the inner cavity of the cooking pot after the pot cover covers the cooking pot, enabling the pressurizing module to input gas into the inner cavity of the cooking pot to stably increase the air pressure in the inner cavity of the cooking pot. Since when the pressurizing module inputs gas, the heating module has not been started or the temperature inside the cooking pot has not reached the temperature for cooking the ingredients, at this time the ingredients still maintain the state of raw meat, and the pressure increase in the cooking pot at this time cannot well squeeze out the sarcoplasmic protein in the ingredients, and it is beneficial for the ingredients to well adapt to the pressure after pressurization in the cooking pot, preventing the ingredients from being affected by the increased pressure after the cooking pot is heated, and ensuring the constant pressure cooking effect of the ingredients.

[0055] Step S30: When the air pressure value inside the cooking pot reaches the limit pressure, turn off the pressurizing module and control the heating module to heat the cooking pot;

[0056] It can be understood that the processor of the cooking appliance may store pressure sample data for different food ingredients or different cooking modes. After the cooking appliance confirms the type of food ingredient being cooked by the user or the selected cooking mode, the processor can select the corresponding pressure value and set it as the limit pressure, and use the limit pressure as the control standard to regulate the subsequent cooking process.

[0057] After the pressurization module is started, the cooking appliance can time the execution of the input gas operation when starting the pressurization module, and store the corresponding relationship program between the operation time of the pressurization module and the increased pressure in the cookware in the processor of the cooking appliance, so that the cooking appliance can determine the air pressure value reached in the cookware according to the operation time of the pressurization module. Furthermore, according to the preset pressurization time corresponding to the limit pressure, it can be determined that the air pressure value in the cookware reaches the limit pressure when the operation time of the pressurization module reaches this preset pressurization time, so that the pressurization module can be closed at this time, and the food ingredient can perform the cooking operation under the condition within the limit pressure range.

[0058] Alternatively, there is a certain relationship between the current of the pressurization module and the air pressure increased in the inner cavity of the cookware. The information of the air pressure value in the cookware corresponding to each current value reached by the pressurization module can be collected into the processor, so that the current of the pressurization module can be detected in real time after the pressurization module is started. According to the preset current value corresponding to the limit pressure, it can be determined that the air pressure value in the cookware reaches the limit pressure when the current value of the pressurization module reaches the preset current value. Furthermore, the pressurization module can be closed at this time to prevent the pressurization module from continuing to pressurize the cookware, so that the food ingredient can stably perform the cooking operation of the pressure cooking appliance under the condition within the limit pressure range.

[0059] Or, a pressure monitoring module can be provided in the cookware, so that during the process of the pressurization module pumping air into the cookware to increase the pressure value in the inner cavity of the cookware, the pressure monitoring module can be used to monitor the air pressure value in the cookware in real time. When the pressure cooking appliance performs pressure cooking on the food ingredient, it is usually necessary to keep the pressure in the cookware constant when it rises to a certain value, so that the food ingredient can achieve a better cooking effect under a certain pressure. By comparing the monitored air pressure value in the cookware with the limit pressure through the pressure monitoring module, it can be controlled that the processor issues a pressurization completion signal when the monitored air pressure value in the cookware reaches the limit pressure. At this time, the pressurization module can be controlled to close, so that the food ingredient can stably perform the cooking operation of the pressure cooking appliance in an environment within the limit pressure range.

[0060] Step S40: Control the exhaust valve to exhaust air so that the air pressure value in the cookware is constantly maintained at the limit pressure.

[0061] During the process of heating the cookware by the heating module, the water in the inner cavity of the cookware will be affected by heat to generate water vapor released in the inner cavity of the cookware. At this time, as the water vapor accumulates in the sealed inner cavity of the cookware, the pressure value in the inner cavity of the cookware can continue to increase. At this time, by using the air pressure monitoring module to monitor the air pressure value in the cookware in real time, when the air pressure value in the cookware increases to exceed the defined pressure value, the exhaust valve on the cookware can be controlled to open, and the valve opening of the exhaust valve can be adjusted, so that the cooking appliance can maintain the pressure in the inner cavity of the cookware at the defined pressure by discharging some gas, enabling the cooking appliance to achieve the function of constant-pressure cooking and avoiding large changes in the air pressure in the cookware during the cooking process.

[0062] Alternatively, according to the corresponding relationship between the air pressure and temperature in the sealed cooking appliance, the cooking appliance can obtain the temperature inside the cooking appliance in real time during the cooking process, and determine the corresponding air pressure value in the cookware based on the current temperature. Then, the valve opening of the exhaust valve can be adjusted correspondingly by using the comparison information between the obtained air pressure value and the defined pressure, so that the cooking appliance can keep the air pressure in the inner cavity of the cookware constant within the defined pressure range by discharging some gas, avoiding large changes in the air pressure in the cookware during the cooking process.

[0063] Before the start of cooking, the cooking appliance pressurizes the inner cavity of the cookware by using the pressurization module, which can enable the meat ingredients to adapt to the cooking pressure environment of the defined pressure in the raw meat state. Then, during the process of heating the cookware to cook the ingredients, since the cooking appliance discharges gas by adjusting the exhaust valve to keep the pressure value in the cookware constantly maintained at the defined pressure, when the myofibrils of the ingredients contract, the extrusion effect of the air pressure on the ingredients can be reduced, which is beneficial to achieving more stable cooking of the ingredients in a constant pressure environment, avoiding the extrusion of sarcoplasmic protein from the ingredients during the cooking process, ensuring the effect of sarcoplasmic protein on the ingredients, enabling the ingredients to maintain a good tender texture after cooking, improving the cooking effect of the cooking appliance on the ingredients, and further enhancing the practicality and reliability of the cooking appliance.

[0064] Since the pressurized gas input into the pot by the booster module in the early stage is cold air, the water vapor in the pot has a tendency to move from the bottom of the pot cavity to the pot cover after being generated, so that after the exhaust valve is opened, the cold air input by the booster module can be gradually pushed out of the pot by using the water vapor. In order to ensure that the pressure value in the pot for obtaining the temperature feedback in the pot during cooking is more accurate, the cold air in the pot can be discharged as soon as possible during the process of adjusting the exhaust valve to exhaust, reducing the influence of the cold air on the detection accuracy of the temperature detection device in the pot or on the pot cover. However, it is necessary to set a larger heating power to quickly discharge the cold air in the pot to ensure that more water vapor is generated in the pot to keep the air pressure in the pot constant at the limited pressure. At the same time, when the efficiency of exhausting cold air is too high, there is a certain probability that the water in the pot will overflow from the exhaust valve. Therefore, during the cooking process, it is necessary to control the frequency of exhausting cold air according to the generation of water vapor in the pot to ensure the stable operation of the cooking appliance.

[0065] Since the pressure-starting time for the liquid in the cooker to generate water vapor is related to the amount of cooking water added to the cooker, the larger the amount of water, the longer the pressure-starting time required. Therefore, the pressure-starting time for heating the cooker to a preset temperature value can be used as a judgment condition. The preset temperature value can be the boiling point of the liquid added to the cooker to achieve the required temperature. This allows the judgment condition to set different exhaust frequencies and heating powers for heating and pressurizing, so as to ensure that the air pressure in the cooker can be better kept constant during the cooking process and achieve a better constant-pressure cooking effect. At this time, the frequency of exhausting cold air, the heating power and the air pressure time are negatively correlated. Different control methods can be implemented according to the amount of cooking water injected into the pot. For example, when the amount of cooking water added to the pot is small, the pot can generate water vapor and pressurize in a shorter time. At this time, a higher frequency of exhausting cold air can be used, so that the exhausting cold air method occupies 10% to 40% of the exhaust pressure control cycle of the cooking appliance, and high-power heating is maintained during the exhausting cold air. Since the amount of water in the pot is small at this time, the risk of water overflowing at the exhaust valve when exhausting cold air is low, so that the cold air can be discharged quickly, thereby reducing the impact of cold air on the temperature in the pot in the subsequent cooking process, which is conducive to better regulating the exhaust valve according to the accurate air pressure value corresponding to the detection of the temperature in the pot, and ensuring the constant pressure cooking effect of the cooking appliance on the food.

[0066] When the amount of cooking water added to the cookware is relatively large, the pressure build-up time in the cookware is relatively long. At this time, in order to avoid water overflow during exhaust, a cold air exhaust method with a lower frequency can be adopted, so that the cold air exhaust method occupies less than 10% of the exhaust pressure control cycle of the cooking appliance, and the heating power of the heating module is reduced during the cold air exhaust period. Furthermore, during the cooking process, the pressure in the cookware can rise slowly, enabling the temperature detection device to have a delayed time to accurately judge the temperature in the cookware, and obtain the corresponding air pressure value to regulate the exhaust valve. As a result, even when the exhaust valve exhausts at a lower frequency, the air pressure value in the cookware can be well maintained within the limited pressure range, thereby ensuring the constant pressure cooking effect of the cooking appliance on the food ingredients.

[0067] By setting different cold air exhaust frequencies and heating powers for heating and pressure build-up, it is possible to achieve rapid and accurate detection of the temperature inside the pot, reduce the time for temperature judgment, and achieve the purpose of rapid cooking.

[0068] The technical solution of the present invention uses a pressurization module to introduce gas into the inner cavity of the cookware before the cooking appliance starts heating and cooking, so that the cookware can be pressurized to a limited pressure before starting cooking and then heated and cooked, in order to protect the myosin in the meat ingredients from dissolving or denaturing and contracting before heating and cooking, ensuring that the myosin has a water-retaining effect during the meat ripening process, thereby improving the texture and tenderness of the cooked food ingredients. As the cooking progresses, the water vapor generated in the inner cavity of the cookware can increase the pressure in the inner cavity of the cookware. Therefore, during the cooking process, by correspondingly regulating the valve opening of the exhaust valve on the pot lid according to the pressure information in the cookware to exhaust gas, the pressure in the cookware can be maintained within the limited pressure during the cooking process, realizing the constant pressure cooking effect of the cooking appliance. Furthermore, the meat ingredients can be heated and cooked more stably in a constant pressure environment, preventing the loss of myosin due to the pressure effect during the cooking process, reducing the hardness of the cooked food ingredients, and enabling the food ingredients to maintain good tenderness after cooking. Therefore, the present invention proposes a technical solution of pressurizing first and then heating up, which can avoid the adverse ripening process in the prior art of simultaneously heating up and pressurizing, resulting in the expansion of meat myofibrils, the longitudinal contraction of myofibrils, and the reduction of the distance between myofilaments and other structural damages, avoiding the impact on the overall texture of the meat ingredients, solving the problem of the loss of the taste of overcooked, old, and tough meat during cooking, and further maintaining the cooked meat still having a very tender and elastic taste, improving the cooking effect of the cooking appliance on the food ingredients.

[0069] Refer to Figure 3 , Figure 3 is a schematic flow chart of regulating the opening degree of the exhaust valve according to the pressure difference in an embodiment of the cooking control method of the pressure cooking appliance of the present invention. In an embodiment of the present invention, in the step of controlling the exhaust valve to exhaust gas so that the air pressure value in the cookware is constantly maintained within the limited pressure range, it includes:

[0070] Step S41: Obtain the temperature value inside the cookware, determine the first air pressure value corresponding to the current temperature value of the cookware, and determine the first pressure difference between the first air pressure value and the limit pressure.

[0071] It can be understood that the cooking appliance can monitor the change of the temperature value inside the cookware in real time during the process of adjusting the valve opening of the exhaust valve. Based on the corresponding relationship between temperature and pressure, the first air pressure value corresponding to the detected temperature value can be obtained. At this time, the relationship between the valve opening of the exhaust valve and the change of the air pressure inside the cookware can be obtained through testing. Furthermore, based on the relationship between the valve opening and the change of the air pressure inside the cookware, after obtaining the first pressure difference between the first air pressure value inside the cookware and the limit pressure, the corresponding valve opening size can be obtained by using the first pressure difference, so that the cooking appliance can achieve more systematic and standardized control operations.

[0072] Step S42: Adjust the valve opening of the exhaust valve according to the first pressure difference, so that the air pressure value inside the cookware is constantly maintained within the limit pressure range.

[0073] After the processor of the cooking appliance determines the valve opening to be adjusted according to the first pressure difference, the processor can output a control signal for the exhaust valve according to the valve opening to be adjusted, so that the exhaust valve can receive the control instruction and be adjusted to the corresponding valve opening size, so that the exhaust rate of the exhaust valve at this time can be equal to the generation rate of water vapor inside the cookware. Furthermore, the air pressure inside the cookware can be better maintained at the limit pressure, ensuring that the cooking appliance can achieve stable constant-pressure cooking operations, and further improving the stability and reliability of the cooking appliance.

[0074] Refer to Figure 4 , Figure 4 FIG. is a schematic flow chart for determining the opening of the exhaust valve according to the valve opening control sample set of an embodiment of the cooking control method of the pressure cooking appliance of the present invention. In an embodiment of the present invention, in the step of adjusting the valve opening of the exhaust valve according to the first pressure difference so that the air pressure value inside the cookware is constantly maintained within the limit pressure range, it includes:

[0075] Step S421: Collect the valve opening of the exhaust valve when the cookware changes from each air pressure value to a constant limit pressure, and form a valve opening control sample set of the exhaust valve.

[0076] It can be understood that the valve opening of the exhaust valve can be adjusted to each opening size during cooking through testing, and the valve opening when the cookware changes from each air pressure value to the limit pressure during cooking and can be maintained at the limit pressure value for a certain period of time is recorded. According to the test result data, a valve opening control sample set of the exhaust valve can be formed. By storing the valve opening control sample set in the processor, the processor can retrieve the corresponding control signal to realize the adjustment of the exhaust valve, ensuring the automatic control operation of the cooking appliance.

[0077] Step S422: Determine the first target opening corresponding to the first pressure difference according to the valve opening control sample set;

[0078] After monitoring the air pressure in the cookware and comparing the monitored air pressure value with the limit pressure to obtain the first pressure difference, using the first pressure difference as the query data, the processor can determine the corresponding valve opening size information from the valve opening control sample set according to the first pressure difference and set it as the first target opening, so that the cooking appliance can better determine the corresponding exhaust valve opening according to the pressure difference, realizing the automatic operation of the cooking appliance.

[0079] Step S423: Control the valve of the exhaust valve to be adjusted to the first target opening so that the air pressure value in the cookware is constantly maintained within the limit pressure range.

[0080] After determining the corresponding first target opening from the valve opening control sample set according to the first pressure difference, the processor can output a corresponding exhaust valve control signal according to the first target opening, control the exhaust valve to adjust the valve opening to the first target opening, so that the exhaust valve can better exhaust and relieve pressure according to the pressure in the cookware and the limit pressure, so that the cooking appliance can reduce the air pressure in the cookware by discharging part of the air in the cookware, ensuring that the air pressure in the cookware can be stably maintained under the limit pressure, better realizing the constant pressure cooking effect of the cooking appliance, and further improving the practicability and reliability of the cooking appliance.

[0081] Further, in an embodiment of the present invention, after the step of controlling the valve of the exhaust valve to be adjusted to the first target opening so that the air pressure value in the cookware is constantly maintained within the limit pressure range, it further includes:

[0082] Step S43: After a preset time, obtain the temperature value in the cookware, determine the second air pressure value corresponding to the current temperature value of the cookware, and compare the second air pressure value with the limit pressure;

[0083] After determining the first target opening to control the exhaust valve according to the first pressure difference between the air pressure in the cookware and the limit pressure, at this time, the cooking appliance realizes a certain pressure control function due to the exhaust valve exhausting the cookware. And after controlling the exhaust valve to be adjusted to the first target opening and after a preset time, the temperature in the cookware can be obtained again, and the second air pressure value corresponding to the temperature value can be obtained based on the corresponding relationship between temperature and pressure, and the second air pressure value is compared with the limit pressure, and the valve control of the exhaust valve can be determined to be normal according to the comparison detection result of this time, and it can be determined whether the cooking control in the cookware is consistent with the control of the exhaust valve, avoiding the failure of the exhaust valve to control the air pressure in the cookware due to a malfunction of the cooking appliance, and ensuring the normal operation of the cooking appliance.

[0084] Step S44: If the second air pressure value is not equal to the limit pressure, determine the second pressure difference between the second air pressure value and the limit pressure, determine the second target opening corresponding to the second pressure difference according to the valve opening control sample set, and control the valve of the exhaust valve to be adjusted to the second target opening, so that the air pressure value in the cookware is constantly maintained within the limit pressure range.

[0085] By comparing the second air pressure value corresponding to the temperature in the cookware obtained after a preset time with the limit pressure, the second pressure difference between the air pressure in the cookware and the limit pressure at this time can be determined. If the second pressure difference is zero, it can indicate that after the exhaust valve is adjusted to the first target opening, the exhaust valve can control the air pressure in the cookware to reach the limit pressure, realizing the constant pressure cooking of the cooking appliance; if the second pressure difference is not zero, it can indicate that there is a malfunction in the valve control of the exhaust valve or a malfunction in the heating efficiency of the cooking appliance. At this time, the cooking appliance can send a maintenance signal to the user. At the same time, according to the second pressure difference, determine the second target opening corresponding to the second pressure difference from the valve opening control sample set, so that the cooking appliance can control the exhaust valve to control the second target opening, so that the air pressure value in the cookware can be adjusted to the limit pressure, ensuring the stable operation of this cooking process, avoiding the waste of failed food cooking, and further improving the stability and reliability of the cooking appliance.

[0086] Refer to Figure 5 , Figure 5 FIG. is a schematic flowchart of the cooking process control of an embodiment of the cooking control method of the pressure cooking appliance of the present invention. In an embodiment of the present invention, after the step of controlling the exhaust valve to exhaust so that the air pressure value in the cookware is constantly maintained within the limit pressure range, it further includes:

[0087] Step S50: Monitor the temperature in the cookware and compare the temperature in the cookware with a preset temperature;

[0088] It can be understood that a temperature measurement module can be provided on one side of the cookware or the lid facing the cookware. By using the temperature measurement module, the temperature inside the cookware can be monitored in real time, which is beneficial to stably controlling the cooking appliance using the temperature. When the heating module heats the cookware and the water inside the cookware is heated to generate water vapor to displace the cold air pumped into the cookware, since the water vapor carries a relatively high temperature, the temperature inside the cookware can gradually increase as the water vapor is continuously generated. By presetting the saturation temperature of the water vapor in the cooking appliance as the preset temperature, it can be determined that all the cold air pumped into the cookware has been exhausted when the temperature measurement module monitors that the temperature inside the pot reaches the saturation temperature of the water vapor, that is, it indicates that the inside of the cookware can be filled with water vapor at this time, so that the cooking appliance can enter a relatively stable cooking process at this time. Among them, during the cooking process, the cold air pumped into the cookware to maintain constant pressure before cooking has a certain obstructive effect on heating and raising the temperature of the food materials, so that the cooking rate of the food materials is affected to a certain extent. By using the water vapor to push out the cold air, it is beneficial to reduce the influence of the cold air on the cooking rate of the food materials and achieve a stable cooking effect of the cooking appliance on the food materials.

[0089] Step S60: When the temperature inside the cookware reaches the preset temperature, close the exhaust valve to seal the cookware.

[0090] Since the preset temperature is the saturation temperature of the water vapor, when the temperature measurement module monitors that the temperature inside the cookware reaches the preset temperature, the cold air pumped into the cookware has been displaced by the water vapor through the exhaust valve. At this time, the inside of the cookware can be filled with high-temperature water vapor, avoiding the influence of the pumped-in cold air on food cooking. Therefore, at this time, the processor can be controlled to close the exhaust valve of the lid, so that the cooking appliance can enter the pressure-holding cooking state, and use the heat of the water vapor and the heat applied by the heating module to the cookware to cook the food materials thoroughly, achieving a stable cooking effect of the cooking appliance and further improving the stability and reliability of the cooking appliance.

[0091] Refer to Figure 5 , Figure 5 FIG. is a schematic flowchart of the cooking process control of an embodiment of the cooking control method of the pressure cooking appliance of the present invention. In an embodiment of the present invention, after the step of closing the exhaust valve to seal the cookware when the temperature inside the cookware reaches the preset temperature, it further includes:

[0092] Step S70: Obtain the temperature value inside the cookware, determine the third air pressure value corresponding to the current temperature value of the cookware, and determine the third pressure difference between the third air pressure value and the limit pressure;

[0093] After determining that the temperature inside the cookware reaches the saturation temperature of water vapor by monitoring the temperature inside the cookware, the cooking appliance controls the exhaust valve to close, sealing the cookware and entering the closed pressure-holding cooking state. At this time, the working power of the heating module can be adjusted to maintain the pressure inside the cookware under a limited pressure, which is beneficial to better reducing the overall energy consumption of the cooking appliance and further improving the stable cooking effect and reliability of the cooking appliance. At this time, when the cooking appliance enters the pressure-holding cooking state, the water inside the cookware continues to be heated and continuously generates water vapor, causing the air pressure inside the cookware to still have an upward trend. At this time, the temperature value inside the cookware can be continuously monitored, and based on the corresponding relationship between temperature and pressure, the third air pressure value corresponding to this temperature value can be obtained. The third air pressure value is compared with the limited pressure to obtain the third pressure difference, enabling the cooking appliance to adjust the heating module according to the third pressure difference, so that the cooking appliance can better maintain the pressure inside the cookware at the limited pressure to complete the cooking operation, further improving the practicality and reliability of the cooking appliance.

[0094] Step S80: Adjust the heating frequency of the heating module according to the third pressure difference.

[0095] After determining the third pressure difference, the cooking appliance can adjust the heating frequency of the heating module according to the feedback, making the heating module intermittently heat to adjust the heating power inside the cookware, thereby making the rate of water generating water vapor inside the cookware consistent with the rate of water vapor liquefaction inside the cookware, so that the air pressure inside the cookware can be better maintained within the range of the limited pressure, ensuring the pressure-holding cooking effect of the cooking appliance, effectively avoiding the outflow of myosin in meat ingredients due to the pressure change inside the cookware, and further improving the practicality and reliability of the cooking appliance.

[0096] Refer to Figure 6 , Figure 6 FIG.

[0097] Step S81: Collect the heating temperature inside the cookware at each heating frequency, determine the air pressure value inside the cookware corresponding to each heating temperature, and form a temperature control sample set according to the difference between the air pressure value and the limited pressure.

[0098] It can be understood that during the sealed cooking process after the exhaust valve of the cookware is closed through testing and adjustment, by determining the heating temperature inside the cookware when the cookware is at different heating frequencies, the air pressure values corresponding to the heating temperatures at each heating frequency can be obtained based on the relationship between temperature and pressure. By comparing this air pressure value with the limit pressure, the difference between the air pressure value inside the cookware and the limit pressure at each heating temperature can be recorded, and a temperature control sample set can be formed and stored in the processor. In the sealed pressure-holding cooking state, the cooking appliance can use the processor to determine the corresponding regulated temperature through the temperature control sample set, ensuring the stable operation of the cooking appliance.

[0099] Step S82: Determine the regulated temperature corresponding to the third pressure difference according to the temperature control sample set;

[0100] According to the third pressure difference obtained by comparing the air pressure inside the cookware with the limit pressure at this time, the regulated temperature that the cookware needs to be adjusted to corresponding to this third pressure difference can be obtained according to the temperature control sample set, so that the cooking appliance can control the temperature inside the cookware to the regulated temperature, realize the control of the water vapor generated inside the cookware, and further enable the air pressure value inside the cookware to be better maintained constantly at the limit pressure, ensuring that the ingredients can be stably pressure-cooked under a constant pressure, and further improving the cooking effect of the cooking appliance.

[0101] Step S83: Regulate the heating frequency of the heating module so that the temperature inside the cookware is maintained at the regulated temperature.

[0102] When determining the regulated temperature that the cookware needs to reach, the regulated temperature can be used as the temperature control standard, so that the cooking appliance can correspondingly adjust the heating frequency of the heating module, correspondingly increase or decrease the heating heat released by the heating module on the cookware, and further realize the control of the water heating efficiency inside the cookware, and control the efficiency of water generating water vapor to realize the air pressure regulation inside the cookware. At this time, during the process of regulating the heating frequency of the heating module, the temperature inside the cookware can be monitored in real time, and the real-time temperature inside the cookware can be compared with the regulated temperature. When the temperature inside the cookware reaches the regulated temperature, the heating frequency of the heating module can be further finely adjusted so that the temperature inside the cookware can be maintained at the regulated temperature for operation, ensuring that the water vapor generation rate inside the cookware is consistent with the liquefaction efficiency of the water vapor, enabling the cooking appliance to better cook under a constant limit pressure, and further improving the practicability and reliability of the cooking appliance.

[0103] In an embodiment of the present invention, after the step of starting the pressurization module to pump gas into the cookware, it further includes:

[0104] Step S20: Start the heating module and regulate the working power of the heating module so that the temperature inside the cookware remains constant after reaching the preheating temperature.

[0105] In this embodiment, when the cooking appliance uses the pressurization module to pump air and pressurize the cookware before entering the heating and cooking state, the heating module can be started first to apply a certain amount of heat to the cookware to achieve preheating of the cookware. At this time, the preheating temperature that the cookware needs to reach can be below the cooking temperature of the food materials, such as 40°C, 50°C, 60°C, etc., to avoid cooking of the food materials during this preheating process and ensure that the food materials can be heated and cooked when the pressure in the cookware is constant at the specified pressure. Therefore, during the process of the cooking appliance starting the heating module to preheat the cookware, the temperature measuring module can be started to monitor the temperature in the cookware in real time, so that when the temperature in the cookware reaches the preheating temperature, it remains constant at the preheating temperature, and wait for the pressurization module to pressurize the cookware to the specified pressure before controlling the heating module to heat the cookware for cooking operations. By starting the heating module to preheat the cookware while the pressurization module pumps air and pressurizes the cookware, the cookware can reach a certain temperature during the pressurization process, which is beneficial to better reducing the heating time required during the cooking process, effectively reducing the cooking duration of the cooking appliance, and further improving the working efficiency and practicability of the cooking appliance.

[0106] In addition, to achieve the above object, the present application further provides a pressure cooking appliance, including a memory, a processor, and a control program of the pressure cooking appliance stored on the memory and executable on the processor. When the processor executes the control program of the pressure cooking appliance, the cooking control method of the pressure cooking appliance as described above is implemented.

[0107] In addition, an embodiment of the present invention further proposes a computer-readable storage medium. A pressure cooking appliance control program is stored on the computer-readable storage medium of the present invention. When the pressure cooking appliance control program is executed by a processor, the steps of the cooking control method of the pressure cooking appliance as described above are implemented.

[0108] Among them, the method implemented when the pressure cooking appliance control program running on the processor is executed can refer to each embodiment of the cooking control method of the pressure cooking appliance of the present invention, and will not be elaborated here.

[0109] Those skilled in the art should understand that the embodiments of the present application can be provided as a method, a system, or a computer program product. Therefore, the present application can adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware aspects. Moreover, the present application can adopt the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk memories, CD-ROMs, optical memories, etc.) containing computer-usable program codes.

[0110] This application is described with reference to the flowcharts and / or block diagrams of methods, apparatuses (systems), and computer program products according to embodiments of the present application. It should be understood that each flow and / or block in the flowchart and / or block diagram can be implemented by computer program instructions, as well as the combination of flows and / or blocks in the flowchart and / or block diagram. These computer program instructions can be provided to the processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing devices to generate a machine, such that the instructions executed by the processor of the computer or other programmable data processing devices generate a means for implementing the functions specified in one or more flows and / or one or more blocks. Figure 1 one or more flows and / or one or more blocks Figure 1 a means for implementing the functions specified in one or more blocks.

[0111] These computer program instructions can also be stored in a computer-readable memory that can direct a computer or other programmable data processing device to work in a specific manner, such that the instructions stored in the computer-readable memory generate a manufactured article including an instruction means, and the instruction means implements the functions specified in one or more flows and / or one or more blocks. Figure 1 one or more flows and / or one or more blocks Figure 1 a means for implementing the functions specified in one or more blocks.

[0112] These computer program instructions can also be loaded onto a computer or other programmable data processing device, such that a series of operation steps are executed on the computer or other programmable device to generate a computer-implemented process, and thus the instructions executed on the computer or other programmable device provide steps for implementing the functions specified in one or more flows and / or one or more blocks. Figure 1 one or more flows and / or one or more blocks Figure 1 a means for implementing the functions specified in one or more blocks.

[0113] The above are only the preferred embodiments of the present invention, and do not limit the patent scope of the present invention. Any equivalent structural transformation made under the inventive concept of the present invention, or direct / indirect application in other related technical fields, is included in the patent protection scope of the present invention.

Claims

1. A cooking control method for a pressure cooking appliance, characterized in that, The pressure cooking appliance includes a cooking pot, a sealing cover body, and a pressurizing module. The cooking pot is provided with a heating module, and the pot cover is provided with an exhaust valve. The cooking control method of the pressure cooking appliance includes the following steps: Start the pressurizing module to input gas into the cooking pot by the pressurizing module to increase the pressure in the cooking pot; When the air pressure value in the cooking pot reaches the limit pressure, turn off the pressurizing module and control the heating module to heat the cooking pot; Control the exhaust valve to exhaust gas so that the air pressure value in the cooking pot is constantly maintained within the limit pressure range.

2. The cooking control method of the pressure cooking appliance according to claim 1, characterized in that, In the step of controlling the exhaust valve to exhaust gas so that the air pressure value in the cooking pot is constantly maintained within the limit pressure range, it includes: Obtain the temperature value in the cooking pot, determine the first air pressure value corresponding to the current temperature value of the cooking pot, and determine the first pressure difference between the first air pressure value and the limit pressure; Regulate the valve opening of the exhaust valve according to the first pressure difference so that the air pressure value in the cooking pot is constantly maintained within the limit pressure range.

3. The cooking control method of the pressure cooking appliance according to claim 2, wherein, In the step of regulating the valve opening of the exhaust valve according to the first pressure difference so that the air pressure value in the cooking pot is constantly maintained within the limit pressure range, it includes: Collect the valve openings of the exhaust valve when the cooking pot changes from various air pressure values to a constant limit pressure, and form a valve opening control sample set of the exhaust valve; Determine the first target opening corresponding to the first pressure difference according to the valve opening control sample set; Control the valve of the exhaust valve to be adjusted to the first target opening so that the air pressure value in the cooking pot is constantly maintained within the limit pressure range.

4. The cooking control method of the pressure cooking appliance according to claim 3, characterized in that, After the step of controlling the valve of the exhaust valve to be adjusted to the first target opening so that the air pressure value in the cooking pot is constantly maintained within the limit pressure range, it further includes: After a preset time, obtain the temperature value in the cooking pot, determine the second air pressure value corresponding to the current temperature value of the cooking pot, and compare the second air pressure value with the limit pressure; If the second air pressure value is not equal to the limit pressure, determine the second pressure difference between the second air pressure value and the limit pressure, determine the second target opening corresponding to the second pressure difference according to the valve opening control sample set, and control the valve of the exhaust valve to be adjusted to the second target opening so that the air pressure value in the cooking pot is constantly maintained within the limit pressure range.

5. The cooking control method of the pressure cooking appliance according to claim 1, wherein, After the step of controlling the exhaust valve to exhaust gas so that the air pressure value in the cooking pot is constantly maintained within the limit pressure range, it further includes: Monitor the temperature in the cooking pot and compare the temperature in the cooking pot with a preset temperature; When the temperature in the cooking pot reaches the preset temperature, close the exhaust valve to seal the cooking pot.

6. The cooking control method of the pressure cooking appliance according to claim 5, characterized in that, After the step of closing the exhaust valve to seal the cooking pot when the temperature in the cooking pot reaches the preset temperature, it further includes: Obtain the temperature value in the cooking pot, determine the third air pressure value corresponding to the current temperature value of the cooking pot, and determine the third pressure difference between the third air pressure value and the limit pressure; Regulate the heating frequency of the heating module according to the third pressure difference.

7. The cooking control method of the pressure cooking appliance according to claim 6, characterized in that, In the step of regulating the heating frequency of the heating module according to the third pressure difference, it includes: Collect the heating temperature inside the cookware at each heating frequency, and determine the air pressure value inside the cookware corresponding to each heating temperature. According to the difference between the air pressure value and the defined pressure, a temperature control sample set is constituted; Determine the regulation temperature corresponding to the third pressure difference according to the temperature control sample set; Regulate the heating frequency of the heating module so that the temperature inside the cookware is maintained at the regulation temperature.

8. The cooking control method of the pressure cooking appliance according to claim 1, wherein, After the step of starting the pressurization module to pump gas into the cookware, the method further includes: Start the heating module and regulate the working power of the heating module so that the temperature inside the cookware remains constant after reaching the preheating temperature.

9. A pressure cooking appliance, characterized in that, It includes a memory, a processor, and a control program of a pressure cooking appliance stored on the memory and executable on the processor. When the processor executes the control program of the pressure cooking appliance, the cooking control method of the pressure cooking appliance according to any one of claims 1 to 8 is implemented.

10. A computer-readable storage medium, characterized in that, A control program of a pressure cooking appliance is stored on the computer-readable storage medium. When the control program of the pressure cooking appliance is executed by a processor, the steps of the cooking control method of the pressure cooking appliance according to any one of claims 1 to 8 are implemented.

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