Cooking appliance, and control method and apparatus therefor, storage medium, and processor

Abstract

This invention discloses a cooking appliance and its control method and apparatus, storage medium, and processor. The method includes: controlling the cooking appliance to sequentially execute different working stages, wherein the working stages include at least a low-temperature heating and marinating stage; controlling the cooking appliance to maintain an internal temperature greater than or equal to a first preset temperature and less than a second preset temperature during the low-temperature heating and marinating stage, and operating within a first preset time period. This invention solves the technical problem in the prior art where the cooking process for meat using cooking appliances only involves prolonged high-temperature simmering, resulting in poor flavor absorption and cooking effect after cooking.

Description

Technical Field

[0001] This invention relates to the field of household appliances, and more specifically, to a cooking appliance and its control method and apparatus, storage medium and processor. Background Technology

[0002] Current cooking appliances, such as electric pressure cookers, are less effective at cooking meats like pork hock and beef. Because electric pressure cookers greatly shorten the cooking time and rely on long-term high-temperature simmering without prolonged boiling, the resulting braising and stewing functions often result in a bland and excessive amount of broth, which is not flavorful enough. The meat is cooked through but not flavorful.

[0003] There is currently no effective solution to the problem that the cooking process of meat using existing cooking appliances only involves long-term high-temperature simmering, resulting in poor flavor absorption and cooking effect after cooking. Summary of the Invention

[0004] This invention provides a cooking appliance and its control method and device, storage medium and processor, to at least solve the technical problem in the prior art that the cooking process of cooking meat with cooking appliances only includes long-term high-temperature stewing, resulting in poor flavor absorption and poor cooking effect after cooking.

[0005] According to one aspect of the present invention, a method for controlling a cooking appliance is provided, comprising: controlling the cooking appliance to sequentially perform different working stages, wherein the working stages include at least a low-temperature heating and marinating stage; controlling the cooking appliance to maintain the internal temperature of the pot body at a temperature greater than or equal to a first preset temperature and less than a second preset temperature during the low-temperature heating and marinating stage, and operating within a first preset time period.

[0006] Furthermore, the first preset temperature is 40℃, and the second preset temperature is 60℃.

[0007] Furthermore, the first preset time period is 15 minutes.

[0008] Furthermore, when the cooking appliance begins to perform the low-temperature heating marinating stage, the timing device starts timing. This process includes: acquiring the timing time from the timing device; determining whether the timing time has reached the end of a first preset time period; if the timing time has not reached the end of the first preset time period, controlling the heating module of the cooking appliance to perform a heating operation or stop the heating operation, so that the internal temperature of the pot is greater than or equal to the first preset temperature and less than the second preset temperature; if the timing time reaches the end of the first preset time period, then determining that the low-temperature heating marinating stage has been completed.

[0009] Furthermore, controlling the heating module of the cooking appliance to perform heating or stop heating includes: acquiring the internal temperature of the pot; determining whether the internal temperature of the pot is greater than or equal to a first preset temperature and less than a second preset temperature; if the internal temperature of the pot is greater than or equal to the second preset temperature, controlling the heating module to stop heating; if the internal temperature of the pot is less than the first preset temperature, controlling the heating module to perform heating.

[0010] Furthermore, before controlling the cooking appliance to perform the low-temperature heating marinating stage, the above method also includes: after receiving the cooking instruction, controlling the heating module to perform the heating operation and obtaining the internal temperature of the pot; determining whether the internal temperature of the pot exceeds the first preset temperature; if the internal temperature of the pot exceeds the first preset temperature, controlling the cooking appliance to perform the low-temperature heating marinating stage.

[0011] Furthermore, the working stages also include: a heating stage, a pressurizing stage, and a pressure holding stage, wherein the cooking appliance is controlled to perform full or intermittent venting during the pressure holding stage.

[0012] Furthermore, when the cooking appliance begins to perform the heating phase, the timing device starts timing, the heating module is controlled to perform heating operation according to the preset power, and the exhaust device is controlled to perform exhaust operation. The process of controlling the cooking appliance to perform the heating phase includes: acquiring the timing time of the timing device; determining whether the timing time has reached the second preset time; and if the timing time has reached the second preset time, determining that the heating phase has been completed.

[0013] According to another aspect of the present invention, a control device for a cooking appliance is also provided, comprising: a first control module for controlling the cooking appliance to sequentially perform different working stages, wherein the working stages include at least a low-temperature heating and marinating stage; and a second control module for controlling the cooking appliance to maintain the internal temperature of the pot body at a temperature greater than or equal to a first preset temperature and less than a second preset temperature during the low-temperature heating and marinating stage, and to operate within a first preset time period.

[0014] According to another aspect of the present invention, a cooking appliance is also provided, comprising: a pot body for holding food to be cooked; a lid body for covering the pot body; a control device disposed inside the pot body or the lid body, for generating a first cooking control signal for controlling the cooking appliance to sequentially execute different working stages, and generating a second cooking control signal for controlling the cooking appliance to maintain the internal temperature of the pot body at a temperature greater than or equal to a first preset temperature and less than a second preset temperature during a low-temperature heating marinating stage, and to operate within a first preset time period, wherein the working stage includes at least a low-temperature heating marinating stage; and an execution device disposed inside the pot body and connected to the control device, for performing cooking operations according to the first cooking control signal and the second cooking control signal.

[0015] Furthermore, the first preset temperature is 40℃, and the second preset temperature is 60℃.

[0016] Furthermore, the first preset time period is 15 minutes.

[0017] Furthermore, the cooking appliance also includes: a timing device, disposed inside the pot body and connected to the control device, for starting timing when the control device generates a first cooking control signal for controlling the cooking appliance to perform a low-temperature heating marinating stage; the control device includes: a processor, connected to the timing device, for determining whether the timing time of the timing device has reached the end time of a first preset time period, and determining that the low-temperature heating marinating stage has been completed when the timing time reaches the end time of the first preset time period; a first controller, connected to the processor, for generating a heating control signal or a stop heating control signal when the timing time has not reached the end time of the first preset time period, so that the internal temperature of the pot body is greater than or equal to a first preset temperature and less than a second preset temperature; the execution device includes: a heating module, connected to the first controller, for performing heating operation according to the heating control signal, or stopping heating operation according to the stop heating control signal.

[0018] Furthermore, the cooking appliance also includes: a temperature sensor, installed inside the pot body, for collecting the internal temperature of the pot body; the first controller includes: a processing module, connected to the temperature sensor and the heating module, for determining whether the internal temperature of the pot body is greater than or equal to a first preset temperature and less than a second preset temperature; and a control module, connected to the processing module and the heating module, for generating a stop heating control signal when the internal temperature of the pot body is greater than or equal to the second preset temperature, and generating a heating control signal when the internal temperature of the pot body is less than the first preset temperature.

[0019] Furthermore, the cooking appliance also includes: an input device, disposed on the pot body or lid, for generating cooking instructions; a control device including: a first controller, connected to the input device, for generating a heating control signal when a cooking instruction is received; an execution device including: a heating module, connected to the first controller, for operating according to the heating control signal; the cooking appliance also includes: a temperature sensor, disposed inside the pot body, for collecting the internal temperature of the pot body; the control device including: a processor, connected to the temperature sensor, for determining whether the internal temperature of the pot body exceeds a first preset temperature; and a second controller, connected to the processor and the execution device, for generating a first cooking control signal to control the cooking appliance to perform a low-temperature heating marinating stage when the internal temperature of the pot body exceeds the first preset temperature.

[0020] Furthermore, the working stages also include: a heating stage, a pressurizing stage, and a pressure holding stage. The control device is also used to generate a full exhaust control signal or an intermittent exhaust control signal when the cooking appliance performs the pressure holding stage. The cooking appliance also includes: an exhaust device, which is installed on the lid and connected to the control device, for exhausting according to the full exhaust control signal or the intermittent exhaust control signal.

[0021] Furthermore, the cooking appliance also includes: a timing device, disposed inside the pot body and connected to the control device, for starting timing when the control device generates a first cooking control signal for controlling the cooking appliance to perform the heating stage; the control device includes: a first controller, for generating a heating control signal according to a preset power when the control device generates the first cooking control signal for controlling the cooking appliance to perform the heating stage; a third controller, for generating an exhaust control signal when the control device generates the first cooking control signal for controlling the cooking appliance to perform the heating stage; the execution device includes: a heating module, connected to the first controller, for performing heating operation according to the heating control signal; an exhaust device, connected to the third controller, for performing exhaust operation according to the exhaust control signal; the control device also includes: a processor, connected to the timing device, for determining whether the timing time of the timing device has reached a second preset time; a second controller, connected to the processor and the execution device, for generating a first cooking control signal for controlling the cooking appliance to perform the pressure stage when the timing time reaches the second preset time.

[0022] Furthermore, the exhaust device is a pressure relief valve.

[0023] Furthermore, the cooking appliance is an electric pressure cooker.

[0024] According to another aspect of the present invention, a storage medium is also provided, the storage medium including a stored program, wherein, when the program is running, the device where the storage medium is located controls the execution of the cooking appliance control method in the above embodiments.

[0025] According to another aspect of the present invention, a processor is also provided, which is used to run a program, wherein the program executes the control method of the cooking appliance in the above embodiments.

[0026] In this embodiment of the invention, the cooking appliance is controlled to sequentially perform different working stages. During the low-temperature heating and marinating stage, the cooking appliance is controlled to maintain the internal temperature of the pot body at a temperature greater than or equal to a first preset temperature and less than a second preset temperature, and to operate within a first preset time period. It is easy to note that, due to the addition of the low-temperature heating and marinating stage, the penetration of the marinade is accelerated, and the meat's flavor absorption rate is improved. This is beneficial to improving the flavor absorption rate and flavor of the meat ingredients, greatly improving the phenomenon of poor flavor absorption of meat ingredients, improving the cooking effect, enhancing user satisfaction, and thus solving the technical problem in the prior art where the cooking process of cooking meat ingredients only includes long-term high-temperature stewing, resulting in poor flavor absorption and poor cooking effect of meat ingredients after cooking. Attached Figure Description

[0027] The accompanying drawings, which are included to provide a further understanding of the invention and form part of this application, illustrate exemplary embodiments of the invention and, together with their description, serve to explain the invention and do not constitute an undue limitation thereof. In the drawings:

[0028] Figure 1 This is a flowchart of a control method for a cooking appliance according to an embodiment of the present invention;

[0029] Figure 2 This is a flowchart of an optional control method for a cooking appliance according to an embodiment of the present invention;

[0030] Figure 3 This is a schematic diagram of a control device for a cooking appliance according to an embodiment of the present invention;

[0031] Figure 4 This is a schematic diagram of a cooking appliance according to an embodiment of the present invention;

[0032] Figure 5 This is a schematic diagram of another cooking appliance according to an embodiment of the present invention;

[0033] Figure 6 This is a schematic diagram of another cooking appliance according to an embodiment of the present invention;

[0034] Figure 7 This is a schematic diagram of another cooking appliance according to an embodiment of the present invention;

[0035] Figure 8 This is a schematic diagram of another cooking appliance according to an embodiment of the present invention; and

[0036] Figure 9 This is a schematic diagram of an optional cooking appliance according to an embodiment of the present invention.

[0037] The above figures include the following reference numerals:

[0038] 1. Inner pot; 2. Top cover assembly; 3. Water level temperature sensor; 4. Outer shell; 5. Bottom cover; 6. Temperature sensing cup seal; 7. Cooling chamber; 8. Water pump; 9. Water tank; 21. Heating module; 60. Exhaust device; 40. Temperature sensing cup assembly. Detailed Implementation

[0039] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of the present invention.

[0040] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0041] Example 1

[0042] According to an embodiment of the present invention, an embodiment of a control method for a cooking appliance is provided. It should be noted that the steps shown in the flowchart in the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions. Furthermore, although a logical order is shown in the flowchart, in some cases, the steps shown or described may be executed in a different order than that shown here.

[0043] Figure 1 This is a flowchart of a control method for a cooking appliance according to an embodiment of the present invention, such as... Figure 1 As shown, the method includes the following steps:

[0044] Step S102: Control the cooking appliance to perform different working stages in sequence, wherein the working stages include at least: low-temperature heating and marinating stage;

[0045] Step S104: Control the cooking appliance to maintain the internal temperature of the pot body at a temperature greater than or equal to the first preset temperature and less than the second preset temperature during the low-temperature heating and marinating stage, and operate within the first preset time period.

[0046] Optionally, in the above embodiments of the present invention, the first preset temperature is 40°C and the second preset temperature is 60°C.

[0047] Specifically, the higher the cooking temperature, the faster the molecular movement of the marinade in the broth, and the faster the marinade penetrates. Multiple experiments have shown that to improve the marinating rate of meat, the minimum temperature during the low-temperature marinating stage needs to exceed 40℃; that is, the first preset temperature is 40℃. Furthermore, the main component of meat is meat protein, and a key component of meat protein is myosin. Multiple experiments have shown that the optimal denaturation temperature of myosin at pH 6.0 is 60-70℃. This means that meat will denature at temperatures above or equal to 60℃, which is detrimental to marinade penetration. Therefore, to prevent denaturation of meat during the low-temperature marinating stage, the maximum temperature during this stage needs to not exceed 60℃; that is, the second preset temperature is 60℃.

[0048] Optionally, in the above embodiments of the present invention, the first preset time period is 15 minutes.

[0049] Specifically, in order to ensure that the meat ingredients can be fully flavored and to avoid cooking for too long, according to multiple experiments, the working time of the cooking appliance in the low-temperature heating cooking stage is 15 minutes, that is, the first preset time period is 15 minutes.

[0050] In one alternative approach, cooking appliances, such as electric pressure cookers, can perform a low-temperature marinating stage before cooking meat to improve the marinating rate. The cooking appliance is kept at a temperature greater than or equal to 40°C and less than 60°C for 15 minutes to accelerate the penetration of the marinade and thus greatly improve the poor marinating of the meat.

[0051] According to the above embodiments of the present invention, the cooking appliance is controlled to sequentially perform different working stages. During the low-temperature heating and marinating stage, the cooking appliance is controlled to maintain the internal temperature of the pot body greater than or equal to a first preset temperature and less than a second preset temperature, and to work within a first preset time period. It is easy to note that, due to the addition of the low-temperature heating and marinating stage, the penetration of the marinade is accelerated, and the meat's flavor absorption rate is improved. This is beneficial to improving the flavor absorption rate and flavor of the meat ingredients, greatly improving the phenomenon of poor flavor absorption of meat ingredients, improving the cooking effect, and enhancing user satisfaction. This solves the technical problem in the prior art where the cooking process of cooking meat ingredients only includes long-term high-temperature stewing, resulting in poor flavor absorption and poor cooking effect of the meat ingredients after cooking.

[0052] Optionally, in the above embodiments of the present invention, when the cooking appliance is controlled to start performing the low-temperature heating and marinating stage, the timing device is controlled to start timing. Controlling the cooking appliance to perform the low-temperature heating and marinating stage includes: acquiring the timing time of the timing device; determining whether the timing time of the timing device has reached the end time of a first preset time period; if the timing time has not reached the end time of the first preset time period, controlling the heating module of the cooking appliance to perform a heating operation or stop the heating operation, so that the internal temperature of the pot is greater than or equal to a first preset temperature and less than a second preset temperature; if the timing time reaches the end time of the first preset time period, determining that the low-temperature heating and marinating stage has been completed.

[0053] Specifically, during the low-temperature marinating stage, the completion of the marinating stage can be determined by the timing device. To ensure the accuracy of the timing device, it can be reset and started simultaneously with the start of the marinating stage. The controller acquires the timing device's time in real time and checks if 15 minutes have been reached. If not, the marinating stage is not complete, and the heating module can be controlled to either start or stop heating to ensure the internal temperature of the pot is greater than or equal to 40°C and less than 60°C, thus marinating the meat, accelerating the penetration of the marinade, and increasing the meat's flavor absorption. If the marinating stage has been reached, the marinating stage is complete, and normal cooking of the meat can begin. Specifically, the electric pressure cooker can be controlled to sequentially execute the heating stage, the pressure-building stage, and the pressure-holding stage.

[0054] Optionally, in the above embodiments of the present invention, controlling the heating module of the cooking appliance to perform heating operation or stop heating operation includes: obtaining the internal temperature of the pot; determining whether the internal temperature of the pot is greater than or equal to a first preset temperature and less than a second preset temperature; if the internal temperature of the pot is greater than or equal to the second preset temperature, controlling the heating module to stop heating operation; if the internal temperature of the pot is less than the first preset temperature, controlling the heating module to perform heating operation.

[0055] Specifically, to ensure that the internal temperature of the pot is greater than or equal to 40℃ and less than 60℃, a temperature sensor installed inside the cooking appliance can be used to obtain the internal temperature of the pot in real time and determine whether the internal temperature is greater than or equal to 40℃ and less than 60℃. If the internal temperature of the pot exceeds 60℃, it means that the internal temperature of the pot is too high. In order to prevent the meat from denaturing, the heating module can be immediately controlled to stop heating, so that the internal temperature of the pot drops. If the internal temperature of the pot is less than 40℃, it means that the internal temperature of the pot is too low. In order to allow the marinade to penetrate, the heating module can be immediately controlled to continue heating, thereby achieving low-temperature marinating of the meat and greatly improving the phenomenon of poor flavor absorption of the meat.

[0056] Optionally, in the above embodiments of the present invention, before controlling the cooking appliance to perform the low-temperature heating marinating stage, the method further includes: after receiving the cooking instruction, controlling the heating module to perform the heating operation and obtaining the internal temperature of the pot; determining whether the internal temperature of the pot exceeds the first preset temperature; if the internal temperature of the pot exceeds the first preset temperature, controlling the cooking appliance to perform the low-temperature heating marinating stage.

[0057] Specifically, after the user puts the meat into the cooking appliance, the user can select the corresponding cooking function and press the "start" button to generate the corresponding cooking instructions and start the cooking process of the meat. In order to perform the low-temperature heating and marinating stage, the heating module can be controlled to heat the cooking appliance, so that the cooking appliance heats up quickly, and the internal temperature of the pot is collected in real time through the temperature sensor. When the internal temperature of the pot exceeds 40°C, the meat can be marinated, thereby shortening the overall cooking time.

[0058] Optionally, in the above embodiments of the present invention, the working stage further includes a heating stage, a pressurizing stage, and a pressure holding stage, wherein the cooking appliance is controlled to perform full or intermittent venting during the pressure holding stage.

[0059] Specifically, for electric pressure cookers, the normal cooking stages for meat can include: a heating stage, a pressure-building stage, and a pressure-holding stage. That is, during the cooking process of meat, the electric pressure cooker can sequentially perform the low-temperature marinating stage, the heating stage, the pressure-building stage, and the pressure-holding stage. Furthermore, to create a rich broth inside the pot and significantly improve the issue of insufficient broth for meat, the pressure-holding stage can be controlled to allow for full or intermittent venting, increasing the venting volume and bubbling time, thus concentrating the broth inside the pot and further improving the cooking effect and enhancing user satisfaction.

[0060] Optionally, in the above embodiments of the present invention, when the cooking appliance is controlled to start the heating stage, the timing device is controlled to start timing, the heating module is controlled to perform heating operation according to a preset power, and the exhaust device is controlled to perform exhaust operation. The process of controlling the cooking appliance to perform the heating stage includes: obtaining the timing time of the timing device; determining whether the timing time has reached a second preset time; and if the timing time has reached the second preset time, determining that the heating stage has been completed.

[0061] Specifically, to help meat retain moisture and improve its water retention, and to shorten cooking time, heating can be performed during the heating stage. Specifically, heating can be carried out at a power of 800-1600W, that is, the preset power mentioned above is 800-1600W, and the cooking time is greater than or equal to 1 minute, that is, the second preset time mentioned above can be 1 minute. Simultaneously, to remove the meaty smell and other odors generated during the low-temperature marinating stage, venting can also be performed during the heating stage to remove these odors.

[0062] Figure 2 This is a flowchart of an optional control method for a cooking appliance according to an embodiment of the present invention, which is described below in conjunction with... Figure 2 The present invention will be described in detail using an electric pressure cooker as an example of a cooking appliance, such as... Figure 2 As shown, the method may include the following steps:

[0063] Step S21, cooking begins.

[0064] Optionally, when a user needs to cook meat, they can put the meat into the electric pressure cooker, select the corresponding cooking function, and start cooking by pressing the "start" button after selection.

[0065] Step S22: Rapidly increase temperature.

[0066] Step S23, low-temperature cooking.

[0067] Optionally, after the electric pressure cooker starts cooking, it can be heated and quickly raised to 40°C to enter the low-temperature heating marinating stage. The internal temperature of the pot is kept at or above 40°C and below 60°C for 15 minutes to accelerate the penetration of the marinade, thereby marinating the meat and increasing the flavor absorption rate of the meat.

[0068] Step S24: Determine whether the low-temperature cooking is complete.

[0069] Optionally, the end of low-temperature cooking can be determined by whether the working time exceeds 15 minutes. If the working time exceeds 15 minutes, the low-temperature cooking is determined to be over, and the process proceeds to step S25; if the working time does not exceed 15 minutes, the low-temperature cooking is determined to be over, and the process returns to step S23.

[0070] Step S25: High-power heating and exhaust.

[0071] Optionally, after the low-temperature cooking is complete, i.e., after the meat marinating is finished, the heating stage can begin. High-power heating helps the meat retain moisture, improving its water retention and shortening the cooking time. Any unpleasant odors, such as meaty smells, produced during marinating can be removed by venting the gas.

[0072] Step S26, apply pressure.

[0073] Optionally, after the heating stage of cooking is completed, the pressure stage can be entered, so that the pressure inside the pot reaches the preset pressure, thereby ending the pressure stage of cooking.

[0074] Step S27: Exhaust gas intermittently to form a rich broth.

[0075] Step S28: Determine whether to end the exhaust process.

[0076] Optionally, after the cooking stage ends and before the pressure holding stage begins, intensive intermittent venting can be performed to increase the venting volume and tumbling time, forming a rich broth. After the rich broth is formed, i.e. after venting ends, the process proceeds to step S29. Before the rich broth is formed, i.e. before venting ends, the process can return to step S27 and continue intensive intermittent venting.

[0077] Step S29: Pressure cook and simmer to enhance flavor.

[0078] Optionally, after the rich broth has been formed and the degassing process is complete, pressure simmering can be carried out, which helps to improve the flavor and absorption rate of meat ingredients.

[0079] Step S210: Pressure holding ends, pressure is released, and the system enters the heat preservation state.

[0080] Optionally, after the pressure holding stage is completed, the pressure can be released to reduce the pressure inside the pot and enter the heat preservation state.

[0081] Through the above steps S21 to S210, a low-temperature heating marinating stage of 40°C or higher and less than 60°C for 15 minutes can be added before cooking. In addition, dense intermittent venting is carried out before pressure stewing to form a concentrated broth, which improves the flavor absorption rate of meat and makes the broth more flavorful. This can greatly improve the phenomenon of poor flavor absorption of meat and bland broth, and is suitable for braising and stewing meat in electric pressure cookers.

[0082] Example 2

[0083] According to an embodiment of the present invention, an embodiment of a control device for a cooking appliance is provided.

[0084] Figure 3This is a schematic diagram of a control device for a cooking appliance according to an embodiment of the present invention, such as... Figure 3 As shown, the device includes: a first control module 31 and a second control module 33.

[0085] The first control module 31 is used to control the cooking appliance to perform different working stages in sequence, wherein the working stages include at least a low-temperature heating and marinating stage; the second control module 33 is used to control the cooking appliance to maintain the internal temperature of the pot body greater than or equal to a first preset temperature and less than a second preset temperature during the low-temperature heating and marinating stage, and to work within a first preset time period.

[0086] Optionally, in the above embodiments of the present invention, the first preset temperature is 40°C and the second preset temperature is 60°C.

[0087] Specifically, the higher the cooking temperature, the faster the molecular movement of the marinade in the broth, and the faster the marinade penetrates. Multiple experiments have shown that to improve the marinating rate of meat, the minimum temperature during the low-temperature marinating stage needs to exceed 40℃; that is, the first preset temperature is 40℃. Furthermore, the main component of meat is meat protein, and a key component of meat protein is myosin. Multiple experiments have shown that the optimal denaturation temperature of myosin at pH 6.0 is 60-70℃. This means that meat will denature at temperatures above or equal to 60℃, which is detrimental to marinade penetration. Therefore, to prevent denaturation of meat during the low-temperature marinating stage, the maximum temperature during this stage needs to not exceed 60℃; that is, the second preset temperature is 60℃.

[0088] Optionally, in the above embodiments of the present invention, the first preset time period is 15 minutes.

[0089] Specifically, in order to ensure that the meat ingredients can be fully flavored and to avoid cooking for too long, according to multiple experiments, the working time of the cooking appliance in the low-temperature heating cooking stage is 15 minutes, that is, the first preset time period is 15 minutes.

[0090] In one alternative approach, cooking appliances, such as electric pressure cookers, can perform a low-temperature marinating stage before cooking meat to improve the marinating rate. The cooking appliance is kept at a temperature greater than or equal to 40°C and less than 60°C for 15 minutes to accelerate the penetration of the marinade and thus greatly improve the poor marinating of the meat.

[0091] According to the above embodiments of the present invention, the cooking appliance is controlled to sequentially perform different working stages. During the low-temperature heating and marinating stage, the cooking appliance is controlled to maintain the internal temperature of the pot body greater than or equal to a first preset temperature and less than a second preset temperature, and to work within a first preset time period. It is easy to note that, due to the addition of the low-temperature heating and marinating stage, the penetration of the marinade is accelerated, and the meat's flavor absorption rate is improved. This is beneficial to improving the flavor absorption rate and flavor of the meat ingredients, greatly improving the phenomenon of poor flavor absorption of meat ingredients, improving the cooking effect, and enhancing user satisfaction. This solves the technical problem in the prior art where the cooking process of cooking meat ingredients only includes long-term high-temperature stewing, resulting in poor flavor absorption and poor cooking effect of the meat ingredients after cooking.

[0092] Example 3

[0093] According to an embodiment of the present invention, an embodiment of a cooking utensil is provided.

[0094] Figure 4 This is a schematic diagram of a cooking appliance according to an embodiment of the present invention, such as... Figure 4 As shown, the cooking appliance includes: a pot body, a lid, a control device 10, and an execution device 20.

[0095] The pot body is used to hold the food to be cooked; the lid is placed on the pot body; the control device 10 is located inside the pot body or the lid and is used to generate a first cooking control signal for controlling the cooking appliance to sequentially perform different working stages, and to generate a second cooking control signal for controlling the cooking appliance to maintain the internal temperature of the pot body greater than or equal to a first preset temperature and less than a second preset temperature during the low-temperature heating and marinating stage, and to operate within a first preset time period, wherein the working stage includes at least a low-temperature heating and marinating stage; the execution device 20 is located inside the pot body and connected to the control device 10, and is used to perform cooking operations according to the first cooking control signal and the second cooking control signal.

[0096] Optionally, in the above embodiments of the present invention, the first preset temperature is 40°C and the second preset temperature is 60°C.

[0097] Specifically, the higher the cooking temperature, the faster the molecular movement of the marinade in the broth, and the faster the marinade penetrates. Multiple experiments have shown that to improve the marinating rate of meat, the minimum temperature during the low-temperature marinating stage needs to exceed 40℃; that is, the first preset temperature is 40℃. Furthermore, the main component of meat is meat protein, and a key component of meat protein is myosin. Multiple experiments have shown that the optimal denaturation temperature of myosin at pH 6.0 is 60-70℃. This means that meat will denature at temperatures above or equal to 60℃, which is detrimental to marinade penetration. Therefore, to prevent denaturation of meat during the low-temperature marinating stage, the maximum temperature during this stage needs to not exceed 60℃; that is, the second preset temperature is 60℃.

[0098] Optionally, in the above embodiments of the present invention, the first preset time period is 15 minutes.

[0099] Specifically, in order to ensure that the meat ingredients can be fully flavored and to avoid cooking for too long, according to multiple experiments, the working time of the cooking appliance in the low-temperature heating cooking stage is 15 minutes, that is, the first preset time period is 15 minutes.

[0100] Optionally, in the above embodiments of the present invention, the cooking appliance is an electric pressure cooker.

[0101] Specifically, the control device 10 mentioned above can be the main control chip in the electric pressure cooker, for example, it can be a microcontroller MCU (short for Microcontroller Unit) or a single-chip microcomputer; the execution device 20 mentioned above can be the heating module used by the electric pressure cooker in the process of performing cooking operations, and can also include the electric pressure cooker.

[0102] In one alternative approach, cooking appliances, such as electric pressure cookers, can perform a low-temperature marinating stage before cooking meat to improve the marinating rate. The cooking appliance is kept at a temperature greater than or equal to 40°C and less than 60°C for 15 minutes to accelerate the penetration of the marinade and thus greatly improve the poor marinating of the meat.

[0103] According to the above embodiments of the present invention, a pot body is used to hold the food to be cooked; a lid is placed on the pot body; a control device 10 is disposed inside the pot body or the lid, and is used to generate a first cooking control signal for controlling the cooking appliance to sequentially execute different working stages, and to generate a second cooking control signal for controlling the cooking appliance to maintain the internal temperature of the pot body greater than or equal to a first preset temperature and less than a second preset temperature during the low-temperature heating and marinating stage, and to operate within a first preset time period, wherein the working stage includes at least a low-temperature heating and marinating stage; an execution device 20 is disposed inside the pot body and connected to the control device 10, and is used to execute cooking operations according to the first cooking control signal and the second cooking control signal. It is readily apparent that by adding a low-temperature heating and marinating stage, the penetration of the marinade is accelerated, increasing the meat's flavor absorption rate, thereby improving the flavor absorption rate and flavor of the meat, greatly improving the phenomenon of poor flavor absorption in meat, improving the cooking effect, enhancing user satisfaction, and thus solving the technical problem in the prior art where the cooking process of meat using cooking appliances only includes long-term high-temperature simmering, resulting in poor flavor absorption and poor cooking effect after cooking.

[0104] Optionally, in the above embodiments of the present invention, Figure 5 This is a schematic diagram of another cooking appliance according to an embodiment of the present invention, such as... Figure 5 As shown, the cooking appliance also includes: a timing device 30, a control device 10 including: a processor 11 and a first controller 12, and an execution device 20 including: a heating module 21.

[0105] The timing device 30 is located inside the pot and connected to the control device 10. It starts timing when the control device 10 generates a first cooking control signal to control the cooking appliance to perform the low-temperature heating marinating stage. The processor 11 is connected to the timing device 30 and determines whether the timing time of the timing device 30 has reached the end time of the first preset time period. When the timing time reaches the end time of the first preset time period, it determines that the low-temperature heating marinating stage has been completed. The first controller 12 is connected to the processor 11 and generates a heating control signal or a stop heating control signal when the timing time has not reached the end time of the first preset time period, so that the internal temperature of the pot is greater than or equal to the first preset temperature and less than the second preset temperature. The heating module 21 is connected to the first controller 12 and performs heating operation according to the heating control signal or stops heating operation according to the stop heating control signal.

[0106] Specifically, the aforementioned timing device 30 can be a timer within the main control chip of the electric pressure cooker; the aforementioned heating module 21 can be a heating plate or IH (induction heating) heating device inside the electric pressure cooker. During the low-temperature marinating stage, the timing device 30 can be used to determine whether the low-temperature marinating stage has been completed. To ensure the accuracy of the timing device 30, it can be reset and started timing simultaneously with the start of the low-temperature marinating stage. The controller acquires the timing device 30's time in real time and determines whether 15 minutes have been reached. If not, the low-temperature marinating stage is not considered complete, and the heating module of the cooking appliance can be controlled to start or stop heating to ensure that the internal temperature of the pot is greater than or equal to 40°C and less than 60°C, thus achieving the marinating effect on the meat, accelerating the penetration of the marinade, and improving the flavor absorption rate of the meat. If the marinating stage has been completed, the low-temperature marinating stage is considered complete, and normal cooking of the meat can begin. Specifically, the electric pressure cooker can be controlled to sequentially execute the heating stage, the pressure-building stage, and the pressure-holding stage.

[0107] Optionally, in the above embodiments of the present invention, as Figure 5 As shown, the cooking appliance also includes a temperature sensor 40, and the first controller 12 includes a processing module 121 and a control module 122.

[0108] The temperature sensor 40 is installed inside the pot body to collect the internal temperature of the pot body. The first controller 12 includes: a processing module 121 connected to the temperature sensor 40, used to determine whether the internal temperature of the pot body is greater than or equal to a first preset temperature and less than a second preset temperature; and a control module 122 connected to the processing module 121 and the heating module 21, used to generate a stop heating control signal when the internal temperature of the pot body is greater than or equal to the second preset temperature, and to generate a heating control signal when the internal temperature of the pot body is less than the first preset temperature.

[0109] Specifically, to ensure that the internal temperature of the pot is greater than or equal to 40°C and less than 60°C, a temperature sensor installed inside the cooking appliance, such as a temperature-sensing cup component at the bottom of an electric pressure cooker, can be used to acquire the internal temperature of the pot in real time and determine whether the internal temperature is greater than or equal to 40°C and less than 60°C. If the internal temperature exceeds 60°C, it indicates that the internal temperature of the pot is too high. To prevent the meat from denaturing, the heating module can be immediately stopped to lower the internal temperature of the pot. If the internal temperature is less than 40°C, it indicates that the internal temperature of the pot is too low. To allow the marinade to penetrate, the heating module can be immediately controlled to continue heating, thereby achieving low-temperature marinating of the meat and greatly improving the phenomenon of poor flavor absorption in meat.

[0110] Optionally, in the above embodiments of the present invention, Figure 6 This is a schematic diagram of another cooking appliance according to an embodiment of the present invention, such as... Figure 6 As shown, the cooking appliance also includes a temperature sensor 40 and an input device 50, the control device 10 includes a processor 11, a first controller 12 and a second controller 13, and the execution device 20 includes a heating module 21.

[0111] The system includes an input device 50 mounted on the pot body or lid for generating cooking instructions; a first controller 12 connected to the input device 50 for generating a heating control signal upon receiving a cooking instruction; a heating module 21 connected to the first controller 12 for operating according to the heating control signal; a temperature sensor 40 located inside the pot body for collecting the internal temperature; a processor 11 connected to the temperature sensor 40 for determining whether the internal temperature of the pot body exceeds a first preset temperature; and a second controller 13 connected to the processor 11 and the execution device 20 for generating a first cooking control signal to control the cooking appliance to perform a low-temperature heating marinating stage when the internal temperature of the pot body exceeds the first preset temperature.

[0112] Specifically, the aforementioned input device can be function buttons, a "start" button, or similar features located on the pot or lid. After the user places the meat into the cooking appliance, they can select the appropriate cooking function and press the "start" button to generate the corresponding cooking instructions and begin the cooking process. To enable the low-temperature marinating stage, the heating module can be controlled to heat the cooking appliance rapidly, and the internal temperature of the pot can be collected in real time via a temperature sensor. When the internal temperature of the pot exceeds 40°C, marinating of the meat can begin, thereby shortening the overall cooking time.

[0113] Optionally, in the above embodiments of the present invention, the working stage further includes: a heating stage, a pressurizing stage, and a pressure holding stage, wherein, Figure 7 This is a schematic diagram of another cooking appliance according to an embodiment of the present invention, such as... Figure 7 As shown, the cooking appliance also includes: a venting device 60.

[0114] The control device 10 is also used to generate a full exhaust control signal or an intermittent exhaust control signal when the cooking appliance is in the pressure holding stage; the exhaust device 60 is installed on the cover and connected to the control device 10, and is used to perform exhaust work according to the full exhaust control signal or the intermittent exhaust control signal.

[0115] Optionally, in the above embodiments of the present invention, the exhaust device 60 is a pressure relief valve.

[0116] Specifically, for electric pressure cookers, the normal cooking stages for meat can include: a heating stage, a pressure-building stage, and a pressure-holding stage. That is, during the cooking process of meat, the electric pressure cooker can sequentially perform the low-temperature marinating stage, the heating stage, the pressure-building stage, and the pressure-holding stage. Furthermore, to create a rich broth inside the pot and significantly improve the issue of insufficient broth for meat, the pressure-holding stage can be controlled to allow for full or intermittent venting, increasing the venting volume and bubbling time, thus concentrating the broth inside the pot and further improving the cooking effect and enhancing user satisfaction.

[0117] Optionally, in the above embodiments of the present invention, Figure 8 This is a schematic diagram of another cooking appliance according to an embodiment of the present invention, such as... Figure 8 As shown, the cooking appliance also includes: a timing device 30, a control device 10 including: a processor 11, a first controller 12, a second controller 13 and a third controller 14, and an execution device 20 including: a heating module 21.

[0118] The timing device 30 is located inside the pot body and connected to the control device 10. It starts timing when the control device 10 generates a first cooking control signal for controlling the cooking appliance to perform the heating stage. The first controller 12 generates a heating control signal according to a preset power when the control device 10 generates the first cooking control signal for controlling the cooking appliance to perform the heating stage. The third controller 14 generates an exhaust control signal when the control device 10 generates the first cooking control signal for controlling the cooking appliance to perform the heating stage. The heating module 21 is connected to the first controller 12 and performs heating operation according to the heating control signal. The exhaust device 60 is connected to the third controller 14 and performs exhaust operation according to the exhaust control signal. The processor 11 is connected to the timing device 30 and determines whether the timing time of the timing device 30 has reached a second preset time. The second controller 13 is connected to the processor 11 and the execution device 20 and generates a first cooking control signal for controlling the cooking appliance to perform the pressure stage when the timing time reaches the second preset time.

[0119] Specifically, to help meat retain moisture and improve its water retention, and to shorten cooking time, heating can be performed during the heating stage. Specifically, heating can be carried out at a power of 800-1600W, that is, the preset power mentioned above is 800-1600W, and the cooking time is greater than or equal to 1 minute, that is, the second preset time mentioned above can be 1 minute. Simultaneously, to remove the meaty smell and other odors generated during the low-temperature marinating stage, venting can also be performed during the heating stage to remove these odors.

[0120] Figure 9This is a schematic diagram of an optional cooking utensil according to an embodiment of the present invention, which is described below in conjunction with... Figure 9 The present invention will be described in detail using an electric pressure cooker as an example of a cooking appliance, such as... Figure 9 As shown, the electric pressure cooker includes an inner pot 1, a temperature sensing assembly 2, a water level temperature sensor 3, an outer shell 4, a bottom cover 5, a temperature sensing cup seal 6, a cooling chamber 7, a water pump 8, a water tank 9, a heating module 21, an exhaust device 60, and a temperature sensing cup assembly 40. The temperature sensing cup assembly 40 can collect data in real time. After the electric pressure cooker starts cooking, it can control the heating module 21 to heat the food, quickly raising the temperature to 40°C, entering a low-temperature marinating stage. This maintains the internal temperature of the pot at or above 40°C and below 60°C for at least 15 minutes to accelerate the penetration of the marinade, effectively marinating the meat and increasing its flavor absorption rate. After the low-temperature marinating stage, the pressure cooker enters the high-power heating stage, which helps the meat retain moisture, improving its water retention and shortening the cooking time. The meaty smell and other odors produced during the marinating process can be removed by venting. After the heating stage is finished, the pressure stage can begin, allowing the pressure inside the pot to reach the preset pressure, thus ending the pressure stage cooking. Before the pressure holding stage begins, intermittent venting can be performed to increase the venting volume and bubbling time, forming a rich broth. After the rich broth is formed and venting is finished, pressure holding and simmering can be carried out, which helps to improve the flavor and absorption rate of the meat. After the pressure holding stage is completed, the pressure can be released to reduce the pressure inside the pot and enter the heat preservation state.

[0121] The above method allows for a low-temperature marinating stage before cooking, with a temperature of 40°C or higher but less than 60°C, lasting 15 minutes. Furthermore, it enables dense intermittent venting before pressure cooking to create a concentrated broth, thereby increasing the flavor absorption rate of the meat and making the broth more flavorful. This significantly improves the problem of poor flavor absorption in meat and bland broth, making it suitable for braising and stewing meat in an electric pressure cooker.

[0122] Example 4

[0123] According to an embodiment of the present invention, an embodiment of a storage medium is provided, the storage medium including a stored program, wherein, when the program is running, the device where the storage medium is located controls the execution of the control method of the cooking appliance in Embodiment 1 above.

[0124] Example 5

[0125] According to an embodiment of the present invention, an embodiment of a processor is provided, the processor being used to run a program, wherein the program executes the control method of the cooking appliance in Embodiment 1 above when it runs.

[0126] The sequence numbers of the above embodiments of the present invention are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0127] In the above embodiments of the present invention, the descriptions of each embodiment have different focuses. For parts not described in detail in a certain embodiment, please refer to the relevant descriptions of other embodiments.

[0128] In the several embodiments provided in this application, it should be understood that the disclosed technical content can be implemented in other ways. The device embodiments described above are merely illustrative; for example, the division of units can be a logical functional division, and in actual implementation, there may be other division methods. For instance, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the displayed or discussed mutual coupling, direct coupling, or communication connection may be through some interfaces; the indirect coupling or communication connection between units or modules may be electrical or other forms.

[0129] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0130] Furthermore, the functional units in the various embodiments of the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or as a software functional unit.

[0131] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, read-only memory (ROM), random access memory (RAM), portable hard drives, magnetic disks, or optical disks.

[0132] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for controlling a cooking utensil, characterized in that, include: During the cooking process of meat ingredients, the cooking appliance is controlled to perform different working stages in sequence. The working stages include at least: a low-temperature heating and marinating stage, which is used to accelerate the penetration of the marinade into the meat ingredients and improve the flavor absorption rate of the meat ingredients. The cooking appliance is controlled to maintain the internal temperature of the pot body at a temperature greater than or equal to a first preset temperature and less than a second preset temperature during the low-temperature heating and marinating stage, and to operate within a first preset time period. The first preset temperature is 40°C and the second preset temperature is 60°C. The first preset temperature is used to increase the penetration rate of the marinating liquid, and the second preset temperature is used to prevent the meat ingredients from denaturing during the low-temperature heating and marinating stage. When the cooking appliance is controlled to begin the low-temperature heating and marinating stage, the timing device is controlled to start timing. Controlling the cooking appliance to perform the low-temperature heating and marinating stage includes: acquiring the timing time of the timing device; determining whether the timing time of the timing device has reached the end time of the first preset time period; if the timing time has not reached the end time of the first preset time period, controlling the heating module of the cooking appliance to perform a heating operation or stop the heating operation, so that the internal temperature of the pot is greater than or equal to the first preset temperature and less than the second preset temperature; if the timing time reaches the end time of the first preset time period, determining that the low-temperature heating and marinating stage has been completed. Controlling the heating module of the cooking appliance to perform heating or stop heating includes: acquiring the internal temperature of the pot; determining whether the internal temperature of the pot is greater than or equal to the first preset temperature and less than the second preset temperature; if the internal temperature of the pot is greater than or equal to the second preset temperature, controlling the heating module to stop heating; if the internal temperature of the pot is less than the first preset temperature, controlling the heating module to perform heating.

2. The method according to claim 1, characterized in that, The first preset time period is 15 minutes.

3. The method according to claim 1, characterized in that, Before controlling the cooking appliance to perform the low-temperature marinating stage, the method further includes: After receiving the cooking command, the heating module is controlled to perform the heating operation, and the internal temperature of the pot is obtained; Determine whether the internal temperature of the pot exceeds the first preset temperature; If the internal temperature of the pot exceeds the first preset temperature, the cooking appliance is controlled to perform the low-temperature heating marinating stage.

4. The method according to claim 1, characterized in that, The working stages also include: a heating stage, a pressurizing stage, and a pressure holding stage, wherein the cooking appliance is controlled to perform full or intermittent venting during the pressure holding stage.

5. The method according to claim 4, characterized in that, When the cooking appliance begins the heating phase, the timing device starts timing, and the heating module is controlled to heat according to the preset power. And controlling the exhaust device to perform exhaust operation, wherein controlling the cooking appliance to perform the heating phase includes: Obtain the timing time of the timing device; Determine whether the timing has reached the second preset time; If the timing reaches the second preset time, then the heating phase is determined to be completed.

6. A control device for a cooking utensil, characterized in that, include: The first control module is used to control the cooking appliance to perform different working stages in sequence during the cooking process of meat ingredients. The working stages include at least: a low-temperature heating and marinating stage, which is used to accelerate the penetration of the marinade into the meat ingredients and improve the flavor absorption rate of the meat ingredients. The second control module is used to control the cooking appliance to maintain the internal temperature of the pot body greater than or equal to the first preset temperature and less than the second preset temperature during the low-temperature heating and marinating stage, and to operate within the first preset time period, wherein the first preset temperature is 40°C and the second preset temperature is 60°C. The first preset temperature is used to increase the penetration rate of the marinating liquid, and the second preset temperature is used to prevent the meat ingredients from denaturing during the low-temperature heating and marinating stage. The second control module is further configured to control a timing device to start timing when the cooking appliance begins to perform the low-temperature heating marinating stage, wherein controlling the cooking appliance to perform the low-temperature heating marinating stage includes: acquiring the timing time of the timing device; determining whether the timing time of the timing device has reached the end time of the first preset time period; if the timing time has not reached the end time of the first preset time period, controlling the heating module of the cooking appliance to perform a heating operation or stop the heating operation, so that the internal temperature of the pot is greater than or equal to the first preset temperature and less than the second preset temperature; if the timing time reaches the end time of the first preset time period, determining that the low-temperature heating marinating stage has been completed. The second control module is further configured to acquire the internal temperature of the pot body; determine whether the internal temperature of the pot body is greater than or equal to the first preset temperature and less than the second preset temperature; if the internal temperature of the pot body is greater than or equal to the second preset temperature, control the heating module to stop the heating operation; if the internal temperature of the pot body is less than the first preset temperature, control the heating module to perform the heating operation.

7. A cooking utensil, characterized in that, include: The pot body is used to hold the food being cooked. A lid, which is placed over the pot body; A control device, disposed inside the pot body or the lid, is used to generate a first cooking control signal for controlling the cooking appliance to sequentially execute different working stages during the cooking process of meat ingredients, and to generate a second cooking control signal for controlling the cooking appliance to maintain the internal temperature of the pot body greater than or equal to a first preset temperature and less than a second preset temperature during the low-temperature heating and marinating stage, and to operate within a first preset time period. The working stages include at least the low-temperature heating and marinating stage, where the first preset temperature is 40°C and the second preset temperature is 60°C. The low-temperature heating and marinating stage is used to accelerate the penetration of the marinade into the meat ingredients and increase the marinating rate of the meat ingredients. The first preset temperature is used to increase the penetration rate of the marinade, and the second preset temperature is used to prevent the meat ingredients from denaturing during the low-temperature heating and marinating stage. An actuator is disposed inside the pot body and connected to the control device, for performing cooking operations according to the first cooking control signal and the second cooking control signal; The cooking appliance further includes: a timing device disposed inside the pot body and connected to the control device, used to start timing when the control device generates a first cooking control signal for controlling the cooking appliance to execute the low-temperature heating marinating stage; the control device includes: a processor connected to the timing device, used to determine whether the timing time of the timing device has reached the end time of the first preset time period, and when the timing time reaches the end time of the first preset time period, determine that the low-temperature heating marinating stage has been completed; a first controller connected to the processor, used to generate a heating control signal or a stop heating control signal when the timing time has not reached the end time of the first preset time period, so that the internal temperature of the pot body is greater than or equal to the first preset temperature and less than the second preset temperature; the execution device includes: a heating module connected to the first controller, used to perform heating operation according to the heating control signal, or to stop heating operation according to the stop heating control signal; The cooking appliance further includes: a temperature sensor disposed inside the pot body for collecting the internal temperature of the pot body; the first controller includes: a processing module connected to the temperature sensor for determining whether the internal temperature of the pot body is greater than or equal to the first preset temperature and less than the second preset temperature; and a control module connected to the processing module and the heating module for generating the stop heating control signal when the internal temperature of the pot body is greater than or equal to the second preset temperature, and generating the heating control signal when the internal temperature of the pot body is less than the first preset temperature.

8. The cooking utensil according to claim 7, characterized in that, The first preset time period is 15 minutes.

9. The cooking utensil according to claim 7, characterized in that, The cooking appliance further includes: an input device, disposed on the pot body or the lid body, for generating cooking instructions; The control device includes: a first controller connected to the input device, used to generate a heating control signal when the cooking command is received; The actuator includes: a heating module connected to the first controller, used to operate according to the heating control signal; The cooking appliance also includes a temperature sensor, which is installed inside the pot body to collect the internal temperature of the pot body; The control device includes: a processor connected to the temperature sensor, used to determine whether the internal temperature of the pot exceeds the first preset temperature; The second controller, connected to the processor and the execution device, is used to generate a first cooking control signal to control the cooking appliance to perform the low-temperature heating marinating stage when the internal temperature of the pot exceeds the first preset temperature.

10. The cooking utensil according to claim 7, characterized in that, The working stages also include: a heating stage, a pressurizing stage, and a pressure holding stage, wherein... The control device is also used to generate a full exhaust control signal or an intermittent exhaust control signal when the cooking appliance performs the pressure holding phase; The cooking appliance further includes: a venting device, disposed on the cover and connected to the control device, for venting according to the full venting control signal or the intermittent venting control signal.

11. The cooking utensil according to claim 10, characterized in that, The cooking appliance further includes: a timing device, disposed inside the pot body and connected to the control device, for starting timing when the control device generates a first cooking control signal for controlling the cooking appliance to perform the heating phase; The control device includes: a first controller, configured to generate a heating control signal according to a preset power when the control device generates a first cooking control signal for controlling the cooking appliance to perform the heating phase; A third controller is configured to generate an exhaust control signal when the control device generates a first cooking control signal for controlling the cooking appliance to perform the heating phase. The actuator includes a heating module connected to the first controller, used to perform heating operations according to the heating control signal; The exhaust device is connected to the third controller and is used to perform exhaust operation according to the exhaust control signal; The control device further includes: a processor, connected to the timing device, used to determine whether the timing time of the timing device has reached a second preset time; The second controller, connected to the processor and the actuator, is used to generate a first cooking control signal for controlling the cooking appliance to perform the pressure-up phase when the timing reaches the second preset time.

12. The cooking utensil according to claim 10, characterized in that, The exhaust device is a pressure relief valve.

13. The cooking utensil according to any one of claims 7 to 12, characterized in that, The cooking appliance is an electric pressure cooker.

14. A storage medium, characterized in that, The storage medium includes a stored program, wherein, when the program is executed, it controls the device containing the storage medium to perform the control method of the cooking appliance according to any one of claims 1 to 5.

15. A processor, characterized in that, The processor is used to run a program, wherein the program executes the control method of the cooking appliance according to any one of claims 1 to 5 when it runs.

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