Control method of exhaust-free pressure cooker

Abstract

The invention discloses a control method of an exhaust-free pressure cooker, and belongs to the technical field of cooking process control, and the method comprises the following steps: starting a pressure adjustment stage when a first preset time is left in a pressure maintaining cooking stage; in the pressure adjusting stage, a heating device in the pressure cooker is turned off, and second preset time for turning on a pressure reducing device is determined according to at least one currently detected cooking parameter, so that when the pressure adjusting stage is finished, at least one cooking parameter reaches a preset pressure reducing condition, and a pressure reducing cooking stage is started; at the pressure reduction cooking stage, the at least one cooking parameter is reduced from a preset pressure reduction condition to a normal pressure condition, so that the pressure cooker can be normally uncovered after pressure reduction is finished. According to the method, the user can normally open the cover when the countdown of the cooking process is finished.

Description

Technical Field

[0001] This application belongs to the field of cooking process control technology, specifically relating to a control method for a pressure cooker that does not require venting. Background Technology

[0002] In the traditional pressure cooker cooking process, after the pressure cooker enters the pressure function, it heats at full power until the float rises. At this time, the machine is in a sealed state, and pressure begins to accumulate inside. When the pressure reaches the set pressure value, the machine enters the pressure holding state.

[0003] During the current pressure-holding phase, after the heating device stops heating, the temperature and pressure naturally decrease to the minimum pressure-holding threshold, and then the heating device is restarted. This cycle repeats to maintain the required cooking pressure / temperature during the pressure-holding phase. However, this method has two drawbacks. First, the slow natural pressure reduction results in a long interval between the intermittent starting and stopping of the heating device, affecting the taste of the cooked food. Second, when entering the pressure-reducing phase after the pressure-holding phase, it is uncertain whether the heating device is in a state of being turned off after heating or in a state of being turned on immediately for the next heating cycle. This leads to an uncertainty in the cooking pressure when the pressure cooker enters the pressure-reducing phase. Furthermore, different ingredients or cooking quantities will cause significant differences in the cooking pressure when the pressure cooker enters the pressure-reducing phase. These uncertainties and differences make it impossible to determine the pressure-reducing time. This will cause the following problems:

[0004] 1. It is impossible to know when the pressure cooker can be opened; especially for pressure cookers without a top temperature measuring device, the cooking pressure in the cooking cavity can only be vaguely judged by the bottom temperature measuring device and pressure switch. Therefore, it usually shows that cooking is complete after the pressure holding stage, but there is still pressure in the pot at this time, which makes it impossible for users to open the lid directly. They need to manually release the pressure or wait for a long and uncertain time before they can open the lid normally, which seriously affects the user's product experience.

[0005] 2. Unable to perform other cooking procedures; if you want to perform pressure cooking first and then normal pressure cooking, the machine cannot automatically enter the normal pressure cooking process because it is impossible to know when the pressure reduction cooking stage will be completed. This makes the existing pressure cooker products have a single function and can only perform pressure cooking. Summary of the Invention

[0006] This application provides a control method for a pressure cooker that does not require venting, in order to solve at least one of the above-mentioned technical problems.

[0007] The technical solution adopted in this application is as follows:

[0008] A control method for a pressure cooker that does not require venting, the method comprising: activating a pressure adjustment stage when a first preset time remains in the pressure-holding cooking stage; during the pressure adjustment stage, turning off the heating device inside the pressure cooker; determining a second preset time to activate the pressure-reducing device based on at least one currently detected cooking parameter, so that at the end of the pressure adjustment stage, the at least one cooking parameter reaches a preset pressure-reducing condition to enter a pressure-reducing cooking stage; and during the pressure-reducing cooking stage, reducing the at least one cooking parameter from the preset pressure-reducing condition to a normal pressure condition to ensure that the pressure cooker can be opened normally after the pressure reduction is completed.

[0009] In one possible implementation of this application, the first preset time is related to the type of food being cooked in the pressure cooker and is positively correlated with the amount of food being cooked in the pressure cooker.

[0010] In one possible implementation of this application, the amount of the ingredients to be cooked is determined based on the type of ingredients and the time taken from when the cooking temperature of the pressure cooker reaches T1℃ to when the pressure switch of the pressure cooker trips for the first time.

[0011] In one possible implementation of this application, the at least one cooking parameter reaching a preset pressure reduction condition includes: the cooking pressure inside the pressure cooker dropping below the average value of the pressure range corresponding to the pressure-holding cooking stage, and / or the cooking temperature inside the pressure cooker dropping below the average value of the temperature range corresponding to the pressure-holding cooking stage.

[0012] In one possible implementation of this application, during the pressure-holding cooking stage, during the cooking period when the pressure switch switches from off to closed, the pressure-reducing device of the pressure cooker is activated, so that the heating device and the pressure-reducing device of the pressure cooker are activated alternately in a cycle.

[0013] In one possible implementation of this application, after the pressure reduction cooking stage, the method further includes: a normal pressure simmering stage, intermittently starting the heating device in the pressure cooker, and controlling the starting interval ratio of the heating device according to the amount and / or type of food being cooked in the pressure cooker.

[0014] In one possible implementation of this application, the pressure reducing device inside the pressure cooker is continuously activated during a third preset time period from the end of the atmospheric pressure simmering stage.

[0015] In one possible implementation of this application, the atmospheric pressure micro-boiling stage is not activated when the horizontal plane corresponding to the amount of cooking ingredients exceeds a preset distance from the bottom of the inner pot of the pressure cooker.

[0016] In one possible implementation of this application, the types of cooking ingredients include at least meat, porridge, and soup.

[0017] In one possible implementation of this application, the pressure reducing device includes a fan installed on the top and / or side of the pressure cooker, and when the pressure reducing device is activated, the fan is controlled to blow air toward the upper middle part of the cooking cavity of the pressure cooker.

[0018] Due to the adoption of the above technical solution, the beneficial effects achieved by this application are as follows:

[0019] 1. This application activates a pressure adjustment phase when the pressure-holding countdown has a first preset time remaining. By turning off the heating device, a second preset time for activating the pressure-reducing device is determined based on the detected current cooking pressure and / or cooking temperature within the cooking cavity. This allows the pressure-reducing device to activate or remain activated until the pressure-holding countdown ends, ensuring that the pressure cooker enters the pressure-reducing phase within a stable pressure and / or temperature range. This guarantees that the internal pressure drops to atmospheric pressure by the end of the pressure-reducing countdown, allowing the user to open the lid directly without needing to operate the venting button. This achieves vent-free opening and avoids the dangers associated with venting. Furthermore, the natural and venting-based pressure reduction during cooking eliminates venting noise, enhancing the user's sense of safety and improving the overall product experience. Simultaneously, the first preset time can be determined based on the type and quantity of ingredients in the pressure cooker. This not only allows the pressure cooker to judge the amount of ingredients but also enables the cooking process in this application to adapt to different types and quantities of ingredients, avoiding the drawbacks of traditional single-process cooking and ensuring a better cooking effect for various ingredients.

[0020] 2. In the cooking process of this application, while the heating device is turned off during the pressure holding stage, the pressure reducing device inside the pressure cooker is activated. The temperature and / or pressure inside the pot can be rapidly reduced by a fan, shortening the interval between the two activations of the heating device. This allows for multiple cycles of heating within the same pressure holding time, ensuring the cooking effect of the food.

[0021] 3. This application adds a low-pressure simmering stage after the pressure reduction process. This stage involves intermittently starting the heating device with low power to bring the food in the pressure cooker to a gentle simmer, allowing it to simmer and tumble, resulting in more flavorful and evenly cooked food. The intermittent low-power start avoids the possibility of the pressure cooker re-pressurizing due to high power or continuous heating, and also prevents food from burning. Furthermore, the low-pressure simmering stage is not activated when the amount of food in the pressure cooker is large, effectively preventing food or broth from staining the lid and requiring cleaning. Simultaneously, the pressure reduction device continues to operate continuously for a preset time from the end of the low-pressure simmering stage to prevent the pressure cooker from re-pressurizing and also effectively prevents users from being scalded by boiling broth when opening the lid after cooking. Attached Figure Description

[0022] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0023] Figure 1 A flowchart illustrating a control method for a pressure cooker that does not require venting, provided in an embodiment of this application;

[0024] Figure 2 A cooking process diagram of a pressure cooker that does not require venting, provided as an embodiment of this application;

[0025] Figure 3 A schematic diagram of the temperature and pressure curve of a pressure cooker cooking process without venting, provided for an embodiment of this application. Detailed Implementation

[0026] To more clearly illustrate the overall concept of this application, a detailed explanation is provided below with reference to the accompanying drawings.

[0027] Many specific details are set forth in the following description in order to provide a full understanding of this application. However, this application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below.

[0028] Furthermore, it should be understood in the description of this application that the terms "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the present invention.

[0029] In this application, unless otherwise expressly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a communication connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0030] In this application, unless otherwise expressly specified and limited, the "above" or "below" of the second feature can mean that the first and second features are in direct contact, or that the first and second features are in indirect contact through an intermediate medium. In the description of this specification, references to terms such as "implementation," "example," "a particular embodiment," "example," or "specific example," etc., indicate that the specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of this application. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described can be combined in any suitable manner in one or more embodiments or examples.

[0031] The technical solutions in this application will be described in detail below with reference to the accompanying drawings.

[0032] Figure 1 A flowchart illustrating a control method for a pressure cooker without venting, as provided in this application embodiment, is shown below. Figure 1 As shown, the cooking method provided in this application includes at least the following steps:

[0033] Step 101: When the first preset time remains in the pressure-holding cooking stage, activate the pressure adjustment stage; during the pressure adjustment stage, turn off the heating device in the pressure cooker, and determine the second preset time to activate the pressure-reducing device based on at least one currently detected cooking parameter, so that at the end of the pressure adjustment stage, at least one cooking parameter reaches the preset pressure reduction condition and enters the pressure-reducing cooking stage, and during the pressure-reducing cooking stage, at least one cooking parameter is reduced from the preset pressure reduction condition to the normal pressure condition, so as to ensure that the pressure cooker can be opened normally after the pressure reduction is completed.

[0034] In one possible implementation of this application, when the pressure cooker heats and pressurizes to the set pressure or set temperature at full power or a relatively high power, it enters the pressure-holding cooking stage. During the pressure-holding stage, the heating device is activated to raise the temperature or pressure inside the pot to the set pressure-holding range, and then the heating device is turned off. After the heating device is turned off, the temperature or pressure inside the pot naturally drops to the lower limit of the pressure-holding value. At this time, the heating device is activated again. That is, the temperature or pressure inside the pot is maintained within the set temperature or pressure range of the pressure-holding stage by the intermittent activation of the heating device. Meanwhile, there is a countdown during the pressure-holding stage. When the countdown ends, the pressure-holding stage ends and the pressure cooker begins to enter the pressure-reducing stage. However, because the state of the heating device is uncertain when the pressure-holding countdown ends, for example, the heating device may have just finished heating when the pressure-holding countdown ends. At this time, the cooking pressure inside the pressure cooker reaches a relatively high value, and due to the residual heat of the heating device, the current cooking pressure may continue to rise, and may even reach the set pressure-holding upper limit. At this time, the pressure cooker will enter the pressure-reducing stage with a high pressure. As a result, when the pressure-reducing countdown ends, the pressure cooker may not be completely depressurized, and there may still be a slight pressure inside the pot. This means that the user cannot open the lid directly when the cooking countdown ends and needs to manually release the pressure.

[0035] To address the aforementioned issues, this application introduces a pressure adjustment stage in the later stages of the pressure holding phase. This stage adjusts the pressure or temperature inside the pot, enabling the pressure cooker to enter the pressure reduction phase within a preset pressure or temperature range. This ensures that when the pressure reduction countdown ends, the user can open the lid directly without releasing the pressure.

[0036] Specifically, when the pressure holding countdown has one preset time remaining, the pressure adjustment phase is activated.

[0037] In one example of this application, different first preset times can be selected based on the type of food being cooked in the pressure cooker, such as meat, porridge, and soup, and / or the amount of food being cooked. That is, the first preset time here is related to the type of food being cooked in the pressure cooker, and / or positively related to the amount of food being cooked. Preferably, the pressure cooker can roughly determine the amount of food in the pot by the time taken from reaching T1℃ during the pressure-boosting stage to entering the pressure-holding stage. At the same time, it can know the set pressure range of the pressure-holding stage according to the cooking program selected by the user. Therefore, the first preset time is preferably the time taken for the cooking pressure to drop from the upper limit of the set pressure range of the pressure-holding stage to the preset pressure-reducing condition under the current amount of food being cooked by activating the pressure-reducing device. In this way, it can be ensured that even if the heating device finishes heating when the first preset time is reached (at which time the cooking pressure in the pot is high and may even reach the upper limit of the set pressure range), the cooking pressure can be adjusted to reach the preset pressure-reducing condition through the pressure adjustment stage. This ensures that under the current amount of food being cooked, no matter what value of the cooking pressure in the pot is in the set pressure range, the pressure-reducing stage can be entered under the preset pressure-reducing condition, thereby ensuring that the pressure cooker reaches normal pressure after the pressure reduction is completed, so that the user can open the lid directly.

[0038] In one example, the aforementioned depressurization stage or depressurization cooking stage refers to the stage in which the cooking parameters inside the pressure cooker decrease from the preset depressurization conditions to atmospheric pressure conditions. This decrease in cooking parameters can be achieved by activating the depressurization device during the depressurization stage, ensuring that the user can open the lid directly without releasing the gas after the depressurization stage is complete. It should also be noted that the aforementioned atmospheric pressure conditions refer to the cooking pressure inside the pressure cooker decreasing to atmospheric pressure, and / or the cooking temperature inside the pressure cooker decreasing to the boiling point temperature corresponding to atmospheric pressure or below.

[0039] Furthermore, after the pressure cooker enters the pressure adjustment stage, the heating device is turned off, and at least one cooking parameter inside the pressure cooker is detected. In one example, at least one cooking parameter includes cooking pressure and cooking temperature. Simultaneously, the current cooking temperature of the pressure cooker can be obtained through a temperature measuring device at the bottom of the inner pot, thereby calculating the corresponding cooking pressure. Then, based on the detected cooking temperature and / or cooking pressure, a second preset time for activating the pressure-reducing device is determined. It should be noted that this second preset time is the time required for the cooking pressure to decrease from the currently detected cooking pressure and / or cooking temperature to the preset pressure-reducing condition after activating the pressure-reducing device. Therefore, the second preset time will be less than or equal to the first preset time. In this way, by activating the pressure-reducing device during the cooking period from the second preset time until the end of the pressure-holding countdown, the cooking parameters of the pressure cooker reach the preset pressure-reducing condition at the end of the pressure-holding countdown. The pressure cooker stably enters the pressure-reducing stage, so that after the pressure-reducing countdown ends, the cooking pressure inside the pressure cooker drops to atmospheric pressure and / or the cooking temperature drops to 100°C, ensuring that the user can open the lid directly without releasing the pressure.

[0040] In one example of this application, the aforementioned preset pressure reduction condition refers to the cooking pressure inside the pressure cooker dropping below the average value of the pressure range corresponding to the pressure-holding cooking stage, and / or the cooking temperature inside the pressure cooker dropping below the average value of the temperature range corresponding to the pressure-holding cooking stage. This is because, taking pressure as an example, the pressure adjustment stage in this application mainly targets the state immediately after the heating device has finished heating. At this time, the pressure inside the pot is relatively high, in the upper half of the set pressure range, such as 70-90 kPa. Therefore, the preset pressure reduction condition needs to be designed so that the cooking pressure drops below the average value, so that the pressure inside the pot drops from 70-90 kPa to below 70 kPa. However, if the heating device is about to start the next heating cycle, after a period of natural pressure reduction, the cooking pressure inside the pot may have dropped to the lower half of the set pressure range, such as 50-70 kPa. In this case, even if the pressure adjustment stage is not activated according to the traditional cooking process, the pressure cooker can be opened directly when the pressure reduction ends. In other words, when considering the preset pressure reduction conditions in this application, it is aimed at the state where the heating device has just finished heating. Therefore, it is reasonable to design the pressure range to be below the average value during the pressure holding stage.

[0041] Taking cooking pressure as an example, assuming the set pressure range for the pressure-holding cooking stage is 50-90 kPa, this means that immediately after the heating device finishes heating, the pressure inside the pot may continue to rise to 90 kPa due to residual heat, or the cooking pressure inside the pot may naturally drop to 50 kPa before the heating device restarts heating. In this case, the first preset time refers to the time required for the cooking pressure to drop from 90 kPa to below 70 kPa with the current amount of food being cooked, by activating the pressure-reducing device. The second preset time is the time required for the cooking pressure to drop from the current cooking pressure to below 70 kPa with the current amount of food being cooked, by activating the pressure-reducing device.

[0042] It should be noted that if the heating device is about to start the next heating cycle when the pressure holding countdown has only one preset time remaining, the current cooking pressure inside the pot is relatively low, possibly between 50-70 kPa. That is, the current cooking pressure is already below 70 kPa. In this case, the pressure adjustment stage does not need to be activated. This is because even without activating the pressure adjustment stage, the natural pressure drop over the first preset time will allow the cooking pressure to enter the pressure reduction stage at a value below 70 kPa. However, the heating device still needs to be kept off. This is because the remaining first preset time of the pressure holding countdown is insufficient to cover the heating time of the heating device and the time required for the cooking pressure inside the pot to drop below 70 kPa after the heating device has finished heating. In other words, if the heating device is restarted, it cannot be guaranteed that the pressure cooker will enter the pressure reduction stage at a pressure value below 70 kPa, and therefore it cannot be guaranteed that the user can open the lid directly after the pressure reduction is completed.

[0043] In one possible implementation of this application, after the pressure switch trips for the first time and enters the pressure-holding cooking stage, the pressure-reducing device inside the pressure cooker is activated to rapidly cool and depressurize the pressure cooker until the pressure switch trips again and the heating device restarts. That is, during the pressure-holding cooking stage, the pressure-reducing device of the pressure cooker is activated during the cooking period from when the pressure switch trips to when it closes, so that the heating device and the pressure-reducing device alternately start in a cycle during the pressure-holding stage. In this way, the cooking pressure can be rapidly reduced by the pressure-reducing device, shortening the interval between two starts of the heating device, thereby shortening the pressure-holding time. At the same time, the heating device can be started multiple times under the same pressure-holding time to ensure the cooking effect of the food.

[0044] In one possible implementation of this application, to improve the cooking effect and allow the food to boil and infuse flavor better, a low-pressure simmering stage is activated after the depressurization stage. During this low-pressure simmering stage, the heating device inside the pressure cooker is intermittently activated, preferably with low power. This avoids the re-pressurization of the pot due to activating the heating device and keeps the food in a simmering state, preventing food from sticking to the lid and causing cleaning hassles for the user. Furthermore, in one example, the activation interval of the heating device can be controlled according to the amount and type of food in the pot. For example, when the amount of food in the pot is moderate, the activation interval can be reduced, allowing the heating device to activate more frequently, thus ensuring the moderate amount of food in the pot simmers sufficiently for better cooking results.

[0045] Furthermore, since the pressure cooker is still closed during the atmospheric pressure simmering stage, starting the heating device may cause the pressure inside the pot to rise again. Therefore, this application continuously activates the pressure-reducing device during the atmospheric pressure simmering stage to maintain the pressure inside the pot at atmospheric pressure and prevent it from rising again. Also, because boiling bubbles appear during the atmospheric pressure simmering stage, the bursting of these bubbles can cause soup droplets to splash. If the user opens the lid immediately after the atmospheric pressure simmering stage ends, they may be scalded by the splashing soup droplets. To ensure user safety, this application controls the pressure-reducing device to continue operating for a preset time after the atmospheric pressure simmering stage ends, allowing the food inside the pot to cool down quickly and stop boiling. This not only prevents scalding but also reduces the natural cooling time of the food, allowing the user to enjoy the food promptly.

[0046] In addition, when the amount of food being cooked in the pressure cooker is large and / or very large, the aforementioned atmospheric pressure simmering stage should not be used. This is because large and / or very large amounts of food are close to the pressure cooker lid, and even in a simmering state, boiling liquid will cause the lid to be contaminated, making cleaning difficult for the user. Furthermore, when the user opens the lid, this contaminated liquid may flow downwards, affecting the user experience. On the other hand, large and / or very large amounts of food will occupy most of the space in the cooking cavity, leaving less room for other processes. Also, large and / or very large amounts of food will generate a lot of steam during simmering due to the large amount of liquid, which increases the possibility of the pressure cooker re-pressurizing. Therefore, from the perspective of avoiding the pressure cooker re-pressurizing, the atmospheric pressure simmering stage should not be used for large and / or very large amounts of food.

[0047] In one possible implementation of this application, the aforementioned pressure-reducing device can be an air-cooling device. This is achieved by activating fans on the side and top of the pressure cooker, directing the fans towards the upper middle part of the cooking cavity. This is because, during cooking, the upper middle part of the cooking cavity is filled with steam and other gases, which are the main cause of the increased cooking pressure. By blowing air into the upper middle part, the temperature of the steam and other gases can be reduced, and some of the steam can be condensed into water. Combining these two factors, the pressure inside the pot can be rapidly reduced by the fan airflow. In one example, the aforementioned pressure-reducing device can also be implemented using water cooling or a cooling plate.

[0048] To provide a more detailed explanation of the cooking control method in this application, the following supplementary description is also provided.

[0049] Figure 2 A cooking process diagram of a pressure cooker that requires no venting, provided as an embodiment of this application. Figure 2 As shown, the cooking process in this application includes at least the following steps:

[0050] First, after the user selects a specific function, the pressure cooker in this application starts the heating device to heat the cooking cavity. When the bottom temperature is greater than 60°C, the timer is started and heating continues until the pressure in the cooking cavity reaches the set value. At this time, the pressure switch trips and shuts off the heating device and stops the timer.

[0051] In one example of this application, the amount of food being cooked in the pressure cooker can be determined by the timer's duration. Specifically, the amount of food can be categorized into four levels, with different levels for different functions as follows: When the meat function is selected, if the timer is less than 3 minutes, the amount of food is considered small; if the heating time is between 3 and 5 minutes, the amount is considered medium; if the heating time is between 5 and 9 minutes, the amount is considered large; and if the heating time exceeds 9 minutes, the amount is considered very large. When the porridge function is selected, if the timer is less than 9 minutes, the amount of food is considered small; if the heating time is between 9 and 14 minutes, the amount is considered medium; if the heating time is between 14 and 19 minutes, the amount is considered large; and if the heating time exceeds 19 minutes, the amount is considered very large. When the soup function is selected, if the timer is less than 7 minutes, the amount of food is considered small; if the heating time is between 7 and 12 minutes, the amount is considered medium; if the heating time is between 12 and 19 minutes, the amount is considered large; and if the heating time exceeds 19 minutes, the amount is considered very large. Based on the above logic, the amount of cooking ingredients for the corresponding function can be determined.

[0052] Secondly, after entering the pressure-holding stage, different cooking processes are adopted according to the previously selected functions. In one example, the user selected functions including cooking meat, cooking porridge, and cooking soup, but... Figure 2 As can be seen, regardless of the type of ingredient being cooked, the fan will turn on after entering the pressure holding stage. The fan will quickly reduce the pressure by blowing air. When the pressure drops to the set pressure, such as the lower limit of the pressure holding time, the pressure switch will close, and then the fan will turn off and the heating device will turn on. This process continues until the pressure holding countdown has a different preset time remaining. This cycle of alternating activation of the heating device and the fan ensures that, under the same pressure holding time, the food achieves better cooking results, resulting in a more flavorful and tender texture.

[0053] Furthermore, to ensure the safety and effectiveness of users opening the lid directly, this process incorporates cooling and depressurization in the final stage of pressure holding, based on different food types and the previously determined amount of ingredients. For example... Figure 2 As shown, for meat, heating is not applied for the last 5 minutes; for small and medium portions, the fan is turned on for the last minute; for large and extra-large portions, the fan is turned on for the last 3 minutes. For porridge, heating is not applied for small, medium, and large portions for the last 8 minutes; for extra-large portions, heating is not applied for the last 5 minutes; for small portions, the fan is turned on for the last 3 minutes; for medium portions, the fan is turned on for the last 5 minutes; for large and extra-large portions, the fan is turned on for the last 7 minutes. For soup, heating is not applied for the last 5 minutes; for small and medium portions, the fan is turned on for the last 2 minutes; for large and extra-large portions, the fan is turned on for the last 4 minutes. The purpose of this process is to ensure that the pressure cooker enters the depressurization stage at a stable pressure range after the pressure holding period, so that the user can open the lid directly after the depressurization stage without manually releasing the pressure, reducing errors in depressurization time.

[0054] Furthermore, after the pressure cooker enters the depressurization stage, when the depressurization device uses the air-cooling device, the air-cooling time is selected according to the type of food and the amount of ingredients. Specifically, for meat, the air-cooling time is set to 5 minutes for small amounts, 7 minutes for medium amounts, 10 minutes for large amounts, and 12 minutes for extra large amounts; for porridge, the air-cooling time is set to 7 minutes for small amounts, 9 minutes for medium amounts, 12 minutes for large amounts, and 14 minutes for extra large amounts; for soup, the air-cooling time is set to 7 minutes for small amounts, 9 minutes for medium amounts, 13 minutes for large amounts, and 15 minutes for extra large amounts. The purpose of this process is to ensure that the cooking pressure inside the pot drops to atmospheric pressure at the end of the depressurization stage, so that the user can open the lid directly, and at the same time, it serves the subsequent atmospheric pressure boiling stage.

[0055] Furthermore, after the pressure reduction ends and the pot enters the atmospheric pressure simmering stage, the food in the pot is simmered according to the type of food and the amount of ingredients determined in the early stage. Specifically, for meat, it is heated at an equivalent of 200W for 5 minutes, then the power is stopped for 2 minutes, then heated at an equivalent of 200W for 2 minutes, and then the power is stopped for 1 minute; for porridge, it is heated at an equivalent of 300W for 5 minutes, then the power is stopped for 2 minutes; for soup, except for very large quantities which do not use the atmospheric pressure simmering stage and directly enter the keep-warm mode, other cooking quantities are heated at an equivalent of 300W for 5 minutes, then the power is stopped for 2 minutes, then heated at an equivalent of 300W for 2 minutes, and then the power is stopped for 1 minute. This atmospheric pressure boiling stage better preserves the color, aroma, and flavor of the food, and stopping heating and simmering midway avoids the need to clean the lid of the pot due to food residue, and also prevents the pot from being pressurized again during this stage.

[0056] Figure 3 This is a schematic diagram of the temperature and pressure curves for a pressure cooker cooking process that does not require venting, provided as an embodiment of this application. Figure 3 As shown, the horizontal axis represents cooking time in minutes, the vertical axis represents pressure in kPa, and the vertical axis also represents temperature in °C. Figure 3 Of the two curves shown, the upper curve is the pressure curve, which rises from 100 kPa and then falls back to 100 kPa. The lower curve is the temperature curve, which rises from around 20°C to above 100°C and then falls back and remains at 100°C.

[0057] For ease of understanding, in Figure 3 The diagram shows seven auxiliary lines, L1 to L7.

[0058] The cooking period from 0 min to L2 is the heating and pressurization stage. During this stage, the pressure cooker uses high power to heat the pot, causing the internal temperature to rise continuously. When the temperature reaches approximately 100℃, the corresponding... Figure 3 At L1, the float in the pressure cooker rises. Continuing to heat at this point will cause the pressure inside the pot to surge rapidly until the pressure switch trips and the pressure-holding stage begins. Figure 3 At L2, the pressure surge at L2 will not be too high, only reaching about 165 kPa, because the cooking process of this application is equipped with a pressure reduction device such as a fan that is turned on after the pressure switch trips.

[0059] The cooking period between L2 and L5 is the pressure-holding stage. During this stage, the temperature shown on the temperature curve is above 100℃, and the pressure curve shows a continuous rise and fall. This is because the heating device is in an intermittent start-up state. When the heating device starts, the pressure curve rises. After the pressure switch trips, the heating device shuts off, and the pressure-reducing device starts to rapidly reduce pressure. Therefore, the pressure curve rises and then falls, and the time for the fall is relatively short. When the first preset time remains in the pressure-holding stage, the pressure adjustment stage is activated, corresponding to L3. Starting at L3, the heating device shuts off, and based on the detected pressure and other parameters in the cooking cavity, the second preset time for activating the fan is determined, corresponding to L4. That is, the heating device is shut off at L3, and the pressure cooker naturally reduces pressure. At L4, the pressure-reducing device is activated, and the rapid pressure reduction using the fan is faster than natural pressure reduction. Therefore, the slope of the L4-L5 segment is greater than the slope of the L3-L4 segment. When L5 is reached, the pressure-holding countdown ends, and the pressure-reducing stage begins.

[0060] In one example of this application, L3 corresponds to the first preset time, and L5 corresponds to the end of the pressure holding countdown. The time to turn on the fan is determined based on the cooking pressure at the time corresponding to L3, which is also the time corresponding to L4. Therefore, the higher the cooking pressure detected at L3, the longer the fan needs to be turned on, so the position of L4 is closer to L3. Conversely, the lower the cooking pressure detected at L3, the shorter the fan needs to be turned on, so the position of L4 is closer to L5. As a typical case, if L3 corresponds to the state where the heating device has just finished heating, the cooking pressure at this time is close to the upper limit of the pressure range set for the pressure holding stage. In this case, the time to turn on the fan determined based on the cooking pressure is the longest, which is the first preset time. Therefore, in this case, L4 and L3 coincide. In another typical case, if L3 corresponds to the heating device about to start the next heating cycle, the cooking pressure is close to the lower limit of the pressure range set during the pressure holding stage. In other words, the current cooking pressure has reached the preset pressure reduction condition, which is below the average value of the set pressure range. Therefore, there is no need to turn on the fan to reduce the pressure. The pressure can be reduced naturally until the pressure holding countdown ends. Thus, in this case, L4 and L5 overlap, or there is no L4.

[0061] The cooking period between L5 and L6 is the pressure reduction stage. During this stage, the fan starts to rapidly reduce the pressure until the corresponding pressure on the pressure curve drops to 100 kPa, corresponding to L6.

[0062] The cooking period between L6 and L7 is a supplementary depressurization stage. This stage is designed to ensure the depressurization effect so that the user can open the lid directly when the countdown ends. During this stage, the fan remains running, so the temperature will continue to drop and may even fall below 100°C. However, after this stage ends, the system enters the normal pressure simmering stage, and the heating device is activated intermittently, so the temperature will return to 100°C.

[0063] For any parts not mentioned in this application, existing technologies may be used or referenced.

[0064] The various embodiments in this specification are described in a progressive manner. The same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on describing the differences from other embodiments.

[0065] The above description is merely an embodiment of this application and is not intended to limit the scope of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of the claims of this application.

Claims

1. A control method for a pressure cooker that does not require venting, characterized in that, The method includes: When the first preset time remains in the pressure-holding cooking stage, the pressure adjustment stage is activated; During the pressure adjustment phase, the heating device inside the pressure cooker is turned off. Based on at least one currently detected cooking parameter, a second preset time for activating the pressure reducing device is determined. At the end of the pressure adjustment phase, the at least one cooking parameter reaches a preset pressure reduction condition and enters the pressure reduction cooking phase. During the pressure reduction cooking phase, the at least one cooking parameter is reduced from the preset pressure reduction condition to normal pressure condition, so as to ensure that the pressure cooker can be opened normally after the pressure reduction is completed.

2. The control method for a pressure cooker without venting according to claim 1, characterized in that, The first preset time is related to the type of food being cooked in the pressure cooker and is positively correlated with the amount of food being cooked in the pressure cooker.

3. The control method for a pressure cooker without venting according to claim 2, characterized in that, The amount of ingredients to be cooked is determined based on the type of ingredients and the time taken from when the pressure cooker reaches a cooking temperature of T1℃ to when the pressure switch of the pressure cooker trips for the first time.

4. The control method for a pressure cooker without venting according to claim 1, characterized in that, The at least one cooking parameter reaching the preset pressure reduction condition includes: The cooking pressure inside the pressure cooker drops below the average value of the pressure range corresponding to the pressure-holding cooking stage, and / or the cooking temperature inside the pressure cooker drops below the average value of the temperature range corresponding to the pressure-holding cooking stage.

5. The control method for a pressure cooker without venting according to claim 1, characterized in that, During the pressure cooking stage, when the pressure switch switches from tripping to closing, the pressure reducing device of the pressure cooker is activated so that the heating device and the pressure reducing device of the pressure cooker are activated alternately in a cycle.

6. The control method for a pressure cooker without venting according to claim 1, characterized in that, After the depressurization cooking stage is completed, the method further includes: During the normal pressure simmering stage, the heating device inside the pressure cooker is activated intermittently, and the activation interval ratio of the heating device is controlled according to the amount and / or type of food being cooked in the pressure cooker.

7. The control method for a pressure cooker without venting according to claim 6, characterized in that, During the third preset time period from the end of the atmospheric pressure simmering stage, the pressure reducing device inside the pressure cooker is continuously activated.

8. The control method for a pressure cooker without venting according to claim 6, characterized in that, When the horizontal plane corresponding to the amount of cooking ingredients exceeds a preset distance from the bottom of the inner pot of the pressure cooker, the atmospheric pressure micro-boiling stage will not be activated.

9. The control method for a pressure cooker without venting according to claim 6, characterized in that, The types of cooking ingredients include at least meat, porridge, and soup.

10. The control method for a pressure cooker without venting according to claim 1, characterized in that, The pressure reducing device includes a fan installed on the top and / or side of the pressure cooker. When the pressure reducing device is activated, the fan is controlled to blow air towards the upper middle part of the cooking cavity of the pressure cooker.

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