Cooking appliance and control method thereof

Abstract

A cooking appliance and a control method thereof, wherein the cooking appliance comprises: a pot body, liquid is arranged in the pot body, a steaming grid is arranged above the liquid, and the steaming grid is used to hold the cooked food; a pot cover is arranged on the pot body, and an exhaust structure connected to the cooking space is arranged on the pot cover; an exhaust control device cooperates with the exhaust structure and controls the exhaust state of the exhaust structure, after the cooking appliance starts cooking, when the temperature of the liquid in the pot body reaches a preset temperature, the exhaust control device controls the exhaust structure to exhaust, continue to heat the liquid and make the liquid continue to boil, wherein the preset temperature is less than the boiling point temperature of the liquid. The technical solution of the present invention solves the problem that the steaming function of the electric pressure cooker in the prior art has poor cooking effect.

Description

Technical Field

[0001] The invention relates to a cooking utensil, and in particular to an improvement of a cooking method of a steaming function of the cooking utensil. Background Art

[0002] Electric pressure cookers are commonly used household appliances. Among them, it is difficult for general electric pressure cookers to cook steamed food with high effect. The specific reason is that the size of the steam in the steaming function of traditional electric pressure cookers is difficult to control. The heating power is large, the water boils continuously for a long time, and the excessive steam will easily press the air conditioning rod up to seal, causing pressure in the pot. When food is in a pressurized high-temperature container, starchy raw materials, plant tissues and cells will be ruptured to a certain extent, and the starch particles contained in the raw materials are also difficult to expand. In this way, the taste of steamed food under pressure is difficult to meet people's needs. The heating power is small, the water boils for too short a time, the steam is not large enough, and the food in the pot is difficult to cook thoroughly. Summary of the invention

[0003] The main purpose of the present invention is to provide a cooking appliance and a control method thereof, so as to solve the problem that the steaming function of the electric pressure cooker in the prior art has a poor cooking effect.

[0004] In order to achieve the above-mentioned purpose, according to one aspect of the present invention, there is provided a cooking utensil, comprising: a pot body, in which liquid is arranged, a steaming rack is arranged above the liquid, and the steaming rack is used to hold the cooked food; a pot cover, which is arranged on the pot body and is provided with an exhaust structure connected with the cooking space; an exhaust control device, which cooperates with the exhaust structure and controls the exhaust state of the exhaust structure, after the cooking utensil starts cooking, when the temperature of the liquid in the pot body reaches a preset temperature, the exhaust control device controls the exhaust structure to exhaust, and continues to heat the liquid and makes the liquid continue to boil, wherein the preset temperature is lower than the boiling point temperature of the liquid.

[0005] By applying the technical solution of the present invention, after the cooking utensil starts cooking, the liquid is first heated to a first preset temperature, at which time the liquid has not yet boiled. The control device controls the exhaust structure to exhaust, at which time the pot body is connected to the outside, so that no pressure is generated in the pot body. The liquid continues to be heated and boiled, and a large amount of steam is generated. The above structure enables food to be cooked in a pressure-free environment, and a large amount of steam is generated in the pot body, thereby achieving a steaming cooking effect for food. At the same time, the above cooking method also makes the steaming cooking effect better. Therefore, the technical solution of the present invention solves the problem of poor cooking effect of the steaming function of the electric pressure cooker in the prior art.

[0006] Furthermore, the preset temperature is in the range of 85 degrees to 95 degrees.

[0007] Furthermore, during the continuous boiling of the liquid, the exhaust control device controls the exhaust structure to continuously exhaust.

[0008] Furthermore, the exhaust structure includes an exhaust pipe and a pressure limiting valve arranged on the exhaust pipe.

[0009] Furthermore, the cooking appliance further comprises an exhaust pushing structure, and the exhaust pushing structure cooperates with the pressure limiting valve to control the exhaust state of the exhaust pipe.

[0010] Furthermore, the exhaust push-up structure is a solenoid valve.

[0011] Furthermore, the pot cover includes an inner liner and a surface cover arranged on the inner liner, and the exhaust structure is arranged on the inner liner and passes through the surface cover upwards.

[0012] Furthermore, the pot body comprises an outer pot and an inner pot arranged in the outer pot, the steaming rack is arranged in the inner pot, and the inner wall of the inner pot is provided with a positioning structure matched with the steaming rack.

[0013] Furthermore, the cooking appliance is an electric pressure cooker.

[0014] According to another aspect of the present invention, a control method for a cooking appliance is provided. The cooking appliance comprises: a pot body, wherein liquid is arranged in the pot body, and a steaming rack is arranged above the liquid, and the steaming rack is used to hold cooked food; a pot cover is arranged on the pot body, and an exhaust structure connected to the cooking space is arranged on the pot cover, and an exhaust control device cooperates with the exhaust structure and controls the exhaust state of the exhaust structure. The control method comprises: step S1: heating the liquid; step S2: before the liquid boils, the exhaust control device controls the exhaust structure to be in the exhaust state; step S3: continuing to heat the liquid and making the liquid continue to boil, and the exhaust control device controls the exhaust structure to continue to exhaust. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The drawings constituting a part of the present application are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0016] Figure 1 A schematic structural diagram showing an embodiment of a cooking appliance according to the present invention; and

[0017] Figure 2 Shows Figure 1 Schematic diagram of the structure of the pot lid of the cooking utensil when it is opened.

[0018] The above drawings include the following reference numerals:

[0019] 10. Pot body; 11. Outer pot; 12. Inner pot; 20. Pot cover; 21. Inner lining; 22. Surface cover; 30. Exhaust structure. DETAILED DESCRIPTION

[0020] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0021] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all of the embodiments. The following description of at least one exemplary embodiment is actually only illustrative and is by no means intended to limit the present application and its application or use. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0022] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0023] Unless otherwise specifically stated, the relative arrangement, numerical expressions and numerical values ​​of the parts and steps set forth in these embodiments do not limit the scope of the present application. At the same time, it should be understood that, for ease of description, the sizes of the various parts shown in the accompanying drawings are not drawn according to the actual proportional relationship. The technology, method and equipment known to those of ordinary skill in the relevant field may not be discussed in detail, but in appropriate cases, the technology, method and equipment should be considered as a part of the authorization specification. In all examples shown and discussed here, any specific value should be interpreted as being merely exemplary, rather than as a limitation. Therefore, other examples of exemplary embodiments may have different values. It should be noted that similar reference numerals and letters represent similar items in the following drawings, so that once a certain item is defined in an accompanying drawing, it does not need to be further discussed in subsequent drawings.

[0024] In the description of the present application, it should be understood that the directions or positional relationships indicated by directional words such as "front, back, up, down, left, right", "lateral, vertical, perpendicular, horizontal" and "top, bottom" are usually based on the directions or positional relationships shown in the drawings, and are only for the convenience of describing the present application and simplifying the description. Unless otherwise specified, these directional words do not indicate or imply that the device or element referred to must have a specific direction or be constructed and operated in a specific direction, and therefore cannot be understood as limiting the scope of protection of the present application; the directional words "inside and outside" refer to the inside and outside relative to the contours of each component itself.

[0025] For ease of description, spatially relative terms such as "above", "above", "on the upper surface of", "above", etc. may be used here to describe the spatial positional relationship between a device or feature and other devices or features as shown in the figure. It should be understood that spatially relative terms are intended to include different orientations of the device in use or operation in addition to the orientation described in the figure. For example, if the device in the accompanying drawings is inverted, the device described as "above other devices or structures" or "above other devices or structures" will be positioned as "below other devices or structures" or "below other devices or structures". Thus, the exemplary term "above" can include both "above" and "below". The device can also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatially relative descriptions used here are interpreted accordingly.

[0026] In addition, it should be noted that the use of terms such as "first" and "second" to limit components is only for the convenience of distinguishing the corresponding components. Unless otherwise stated, the above terms have no special meaning and therefore cannot be understood as limiting the scope of protection of this application.

[0027] like Figure 1 and Figure 2 As shown, the cooking device of this embodiment includes a pot body 10, a pot cover 20 and an exhaust control device. Liquid is arranged in the pot body 10, a steaming rack is arranged above the liquid, and the steaming rack is used to hold the cooked food. The pot cover 20 is arranged on the pot body 10, and an exhaust structure 30 connected to the cooking space is arranged on the pot cover 20. The exhaust control device cooperates with the exhaust structure 30 and controls the exhaust state of the exhaust structure 30. After the cooking device starts cooking, when the temperature of the liquid in the pot body 10 reaches a preset temperature, the exhaust control device controls the exhaust structure 30 to exhaust, and continues to heat the liquid and make the liquid continue to boil, wherein the preset temperature is lower than the boiling point temperature of the liquid.

[0028] By applying the technical solution of this embodiment, after the cooking utensil starts cooking, the liquid is first heated to a first preset temperature, at which time the liquid has not yet boiled. The control device controls the exhaust structure 30 to exhaust, at which time the inside of the pot body 10 is connected to the outside, so that no pressure can be generated in the pot body 10. The liquid continues to be heated and boiled, and a large amount of steam is generated. The above structure enables food to be cooked in a pressure-free environment, and a large amount of steam is generated in the pot body, thereby achieving a steaming cooking effect for food. At the same time, the above cooking method also makes the steaming cooking effect better. Therefore, the technical solution of this embodiment solves the problem of poor cooking effect of the steaming function of the electric pressure cooker in the prior art.

[0029] It should be noted that the steaming grid is a plate-shaped cooking tool. The steaming grid is round and has a number of holes for steam to pass through. The food to be steamed is placed on the steaming grid. The food to be steamed usually includes steamed buns, dumplings and other pasta, or seafood and other meat. Steaming cooking mainly uses high-temperature steam to steam the food.

[0030] Specifically, in the technical solution of the present embodiment, the preset temperature is within the range of 85 to 95 degrees. Specifically, the above-mentioned liquid is usually water. The boiling point of water is about 100 degrees. Therefore, in the present embodiment, when the cooking operation starts, the water is first heated to a range of 85 to 95 degrees. At this time, the water has not yet boiled, but bubbles have been generated, and there is a tendency to generate pressure in the pot body 10. If the exhaust is not performed at this time, the cold air rod in the pot body 10 will be lifted up, and then the pot body 10 will be quickly pressed up, which seriously affects the cooking effect of steam cooking. Therefore, in the present embodiment, when the water is heated to 85 to 95 degrees, the exhaust control device controls the exhaust structure 30 to exhaust, and the pot body 10 is connected to the outside. At this time, the pressure of the pot body 10 is reduced, and the cold air rod cannot be lifted up, so that the pot body 10 cannot be pressed up. Steaming and cooking food in a pressure-free state maximizes the deliciousness and original flavor of the food, thereby greatly improving the cooking effect of the steaming function.

[0031] like Figure 1 As shown, in the technical solution of this embodiment, during the continuous boiling of the liquid, the exhaust control device controls the exhaust structure 30 to continuously exhaust. Specifically, when the water reaches 100 degrees, the water begins to boil and continuously generates a large amount of steam. At this time, the exhaust control device controls the exhaust structure 30 to exhaust and makes the water boil continuously, thereby continuously generating steam. The above cooking process ensures that the food is sufficiently hydrated and saturated with humidity. The steamed food has a delicate texture and a soft and smooth taste.

[0032] like Figure 1 and Figure 2 As shown, in the technical solution of this embodiment, the exhaust structure 30 includes an exhaust pipe and a pressure limiting valve arranged on the exhaust pipe. Specifically, one end of the exhaust pipe is downwardly connected to the cooking space in the pot body 10, and the other end is upwardly connected to the outside. The pressure limiting valve is sleeved on the exhaust pipe. The pressure limiting valve is preferably a gravity pressure limiting valve.

[0033] In the technical solution of the present embodiment, the pressure limiting valve is preferably a gravity pressure limiting valve, and the cooking appliance further includes an exhaust pushing structure, which cooperates with the pressure limiting valve to control the exhaust state of the exhaust pipe. Specifically, before the water in the pot body 10 is heated to the boiling point. The pressure generated in the pot body 10 is not enough to overcome the gravity of the pressure limiting valve itself, so an auxiliary structure is required to push the pressure limiting valve. Specifically, a temperature sensor can be provided on the pot body 10 or on the pot cover 20, and the temperature sensor and the exhaust pushing structure are both connected to the exhaust control device. When the temperature sensor detects that the temperature of the water reaches a preset temperature, the temperature sensor transmits a signal to the exhaust control device, and the exhaust control device controls the exhaust pushing structure to push the pressure limiting valve upward, thereby exhausting the exhaust pipe.

[0034] Preferably, the exhaust push-up structure is a solenoid valve. Further, since the exhaust pipe usually extends in the vertical direction and the space inside the pot cover 20 is limited, the solenoid valve is usually placed horizontally. Therefore, an intermediate transmission mechanism, such as a lever, a rotating rod or a push rod, can be provided between the solenoid valve and the pressure limiting valve. The above structures are all conventional mechanical transmission structures and will not be described in detail here.

[0035] like Figure 1 and Figure 2 As shown, in the technical solution of this embodiment, the pot cover 20 includes an inner lining 21 and a cover 22 disposed on the inner lining 21, and the exhaust structure 30 is disposed on the inner lining 21 and passes through the cover 22 upward.

[0036] like Figure 2 As shown, in the technical solution of this embodiment, the pot body 10 includes an outer pot 11 and an inner pot 12 arranged in the outer pot 11, a steaming rack is arranged in the inner pot 12, and the inner wall of the inner pot 12 is provided with a positioning structure that cooperates with the steaming rack. Specifically, the outer pot 11 includes an outer shell, a middle plate arranged on the upper side of the outer shell, and a heat preservation cover arranged on the lower side of the middle plate. The inner pot 12 is accommodated in the heat preservation cover. When the pot cover 20 is covered on the pot body 10, a cooking space is enclosed between the pot cover 20 and the pot body. The above-mentioned steaming rack is arranged in the inner pot 12, and there is a certain distance between the steaming rack and the bottom wall of the inner pot so as to hold water. Therefore, in this example, the inner wall of the inner pot 12 is provided with a positioning structure, and the positioning structure can fix the steaming rack in the middle position of the inner pot 12. The positioning structure can be a convex structure or a concave structure. And preferably, the above-mentioned convex structure and concave structure can be an annular convexity and an annular concave.

[0037] Preferably, the cooking utensil in this embodiment is an electric pressure cooker.

[0038] The present application also provides a control method for a cooking appliance, wherein the cooking appliance comprises a pot body 10, a pot cover 20 and an exhaust control device. Liquid is arranged in the pot body, and a steaming rack is arranged above the liquid, and the steaming rack is used to hold the cooked food. The pot cover 20 is arranged on the pot body 10, and an exhaust structure 30 connected to the cooking space is arranged on the pot cover 20. The exhaust control device cooperates with the exhaust structure 30 and controls the exhaust state of the exhaust structure 30.

[0039] Control methods include:

[0040] Step S1: heating the liquid;

[0041] Step S2: before the liquid boils, the exhaust control device controls the exhaust structure 30 to be in an exhaust state;

[0042] Step S3: Continue to heat the liquid and make it continue to boil, and the exhaust control device controls the exhaust structure 30 to continue to exhaust.

[0043] By applying the technical solution of this embodiment, after the cooking utensil starts cooking, the liquid is first heated to a first preset temperature, at which time the liquid has not yet boiled. The control device controls the exhaust structure 30 to exhaust, at which time the inside of the pot body 10 is connected to the outside, so that no pressure can be generated in the pot body 10. The liquid continues to be heated and boiled, and a large amount of steam is generated. The above structure enables food to be cooked in a pressure-free environment, and a large amount of steam is generated in the pot body, thereby achieving a steaming cooking effect for food. At the same time, the above cooking method also makes the steaming cooking effect better. Therefore, the technical solution of this embodiment solves the problem of poor cooking effect of the steaming function of the electric pressure cooker in the prior art.

[0044] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A cooking utensil, characterized in that: include: A pot body (10), wherein liquid is arranged in the pot body (10), and a steaming tray is arranged above the liquid, wherein the steaming tray is used to hold food to be cooked; A pot cover (20) is arranged on the pot body (10), and the pot cover (20) is provided with an exhaust structure (30) communicating with the cooking space; an exhaust control device, cooperating with the exhaust structure (30) and controlling the exhaust state of the exhaust structure (30); after the cooking appliance starts cooking, when the temperature of the liquid in the pot body (10) reaches a preset temperature, the exhaust control device controls the exhaust structure (30) to exhaust the gas, continues to heat the liquid and makes the liquid continue to boil, wherein the preset temperature is less than the boiling point of the liquid; When the pot cover (20) is covered on the pot body (10), a cooking space is enclosed between the pot cover (20) and the pot body (10), and a temperature sensor is provided on the pot body (10) or on the pot cover (20), and the temperature sensor is connected to the exhaust control device.

2. The cooking device according to claim 1, characterized in that: The preset temperature is in the range of 85 degrees to 95 degrees.

3. The cooking device according to claim 1, characterized in that: During the process of continuous boiling of the liquid, the exhaust control device controls the exhaust structure (30) to continuously exhaust.

4. The cooking device according to any one of claims 1 to 3, characterized in that: The exhaust structure (30) comprises an exhaust pipe and a pressure limiting valve arranged on the exhaust pipe.

5. The cooking device according to claim 4, characterized in that: The cooking appliance further comprises an exhaust pushing structure, and the exhaust pushing structure cooperates with the pressure limiting valve to control the exhaust state of the exhaust pipe.

6. The cooking device according to claim 5, characterized in that: The exhaust push-up structure is a solenoid valve.

7. The cooking device according to any one of claims 1 to 3, characterized in that: The pot cover (20) comprises an inner lining (21) and a surface cover (22) arranged on the inner lining (21); the exhaust structure (30) is arranged on the inner lining (21) and passes through the surface cover (22) upwards.

8. The cooking device according to any one of claims 1 to 3, characterized in that: The pot body (10) comprises an outer pot (11) and an inner pot (12) arranged in the outer pot (11); the steaming rack is arranged in the inner pot (12); and the inner wall of the inner pot (12) is provided with a positioning structure cooperating with the steaming rack.

9. The cooking device according to any one of claims 1 to 3, characterized in that: The cooking utensil is an electric pressure cooker.

10. A method for controlling a cooking appliance, characterized in that: The cooking appliance comprises: A pot body (10), wherein liquid is arranged in the pot body, and a steaming grid is arranged above the liquid, and the steaming grid is used to hold the food to be cooked; A pot cover (20) is arranged on the pot body (10), and an exhaust structure (30) communicating with the cooking space is arranged on the pot cover (20). An exhaust control device cooperates with the exhaust structure (30) and controls the exhaust state of the exhaust structure (30), and the control method comprises: Step S1: heating the liquid; Step S2: before the liquid boils, the exhaust control device controls the exhaust structure (30) to be in an exhaust state; Step S3: Continue to heat the liquid and make the liquid continue to boil, and the exhaust control device controls the exhaust structure (30) to continue exhausting.

Images