Method of cooking, cooking appliance and computer storage medium

Abstract

Embodiments of the present application disclose a cooking method, a cooking appliance and a computer storage medium. The cooking method comprises: a first stage: soaking a cooking material to be cooked at a preset low temperature for a first preset time period, the preset low temperature being greater than or equal to 10 DEG C and less than or equal to 45 DEG C, and the first preset time period being greater than or equal to 10 minutes and less than or equal to 45 minutes; a second stage: heating the cooking material to be cooked for a second preset time period; wherein the sum of the first preset time period and the second preset time period is within a preset total time period range; and when it is detected in the second stage that an overflow is about to occur or occurs in an inner pot, performing an anti-overflow operation. It can be seen that the embodiments of the present application can maintain the time of the entire cooking process within a predetermined range while achieving a better cooking effect.

Description

Technical Field

[0001] This application relates to the field of home appliances, and in particular to a cooking method, cooking utensils, and computer storage media. Background Technology

[0002] Cooking appliances have become an essential part of modern home appliances. Users can use them to cook rice, make soup, stew porridge, and perform various other cooking operations.

[0003] In current cooking processes, the cold soaking time for ingredients is relatively long, and the cooking heat is limited to prevent overflow during the boiling and maintenance of boiling after the cold soaking process, which results in a longer overall cooking time and poor taste of the cooked ingredients. Summary of the Invention

[0004] The summary of this application introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This summary is not intended to limit the key features and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0005] In a first aspect, embodiments of this application provide a cooking method, including:

[0006] First stage: Soak the ingredients to be cooked at a preset low temperature for a first preset time, wherein the preset low temperature is greater than or equal to 10°C and less than or equal to 45°C, and the first preset time is greater than or equal to 10 minutes and less than or equal to 45 minutes.

[0007] Second stage: Heat the ingredients to be cooked for a second preset time;

[0008] Wherein, the sum of the first preset duration and the second preset duration is within the preset total duration range; and

[0009] In the second stage, when an overflow is detected in the inner pot or an overflow occurs, an anti-overflow operation is performed.

[0010] It is evident that this application finds that considering only soaking temperature or only soaking time is insufficient to guarantee the texture of cooked ingredients. Furthermore, soaking various types of ingredients within a temperature range of 10℃-45℃ for 10-45 minutes allows for thorough water absorption, enhancing both the gloss and texture. Taking grains as an example, soaking at 10℃-45℃ allows different grains to soften and absorb water during soaking, ensuring complete water penetration throughout the grain for uniform grain size. Accordingly, this application's embodiments employ a preset low temperature of 10℃-45℃ and a preset soaking time of 10-45 minutes in the first stage of the cooking process. The combination of suitable temperature and duration ensures more thorough and even water absorption, improving the texture. In the second stage, during rapid heating and boiling, an anti-overflow operation is implemented to accelerate cooking. Combining the first and second stages maintains the entire cooking process within the predetermined timeframe while achieving better rice cooking results.

[0011] In some embodiments, soaking the ingredients to be cooked at a preset low temperature for a first preset time includes:

[0012] Step S110: When entering the first stage, start recording the soaking time;

[0013] Step S120: Determine the preset low temperature and the corresponding target soaking time according to the type of the food to be cooked and the selected cooking function;

[0014] Step S130: Determine the first preset time based on the temperature at the bottom of the inner pot, the preset low temperature, and the target soaking time.

[0015] As can be seen, this application also discovers that different types of cooking ingredients and different cooking functions have different requirements for soaking. Each type of cooking ingredient has its own optimal soaking temperature and corresponding soaking time. Accordingly, in the cooking process, this application determines the preset low temperature and target soaking time based on the type of ingredient and the cooking function, and determines the final preset soaking time by combining the current actual temperature. This not only considers the influence of ingredient type and cooking function on the soaking effect, but also the influence of the difference between the actual temperature and the preset low temperature on the soaking effect, enabling the ingredients to have a better soaking effect, thereby improving the subsequent cooking effect.

[0016] In some embodiments, determining the first preset time based on the temperature of the bottom of the inner pot, the preset low temperature, and the target soaking time includes:

[0017] When the temperature at the bottom of the inner pot is less than or equal to the preset low temperature, the inner pot is heated with a first power curve until the temperature at the bottom of the inner pot reaches the preset low temperature, and the first preset time is determined as the target soaking time.

[0018] When the temperature of the inner pot or the temperature of the cooking space inside the inner pot is greater than the preset low temperature, the first preset duration is determined to be:

[0019] Wherein, tn is the first preset time, tm is the target soaking time, k is a constant, Tk is the temperature at the bottom of the inner pot, and T0 is the preset low temperature.

[0020] It is evident that by determining whether the theoretical first preset time needs to be adjusted based on the difference between the actual temperature and the preset low temperature, the soaking time can be determined in combination with the actual situation to achieve better soaking effect for the ingredients to be cooked, thereby ensuring the soaking effect.

[0021] In some embodiments, soaking the ingredients to be cooked at a preset low temperature for a first preset time further includes:

[0022] Step S140: Determine whether the soaking time is greater than or equal to the first preset time;

[0023] Step S150: If the soaking time is less than the first preset time, then determine whether the temperature at the bottom of the inner pot is less than the first temperature, and the first temperature is less than the preset low temperature.

[0024] If the temperature at the bottom of the inner pot is lower than the first temperature, the inner pot is heated for a third preset time using a second power curve.

[0025] If the temperature at the bottom of the inner pot is greater than or equal to the first temperature, continue recording the soaking time;

[0026] Step S160: If the soaking time is greater than or equal to the first preset time, proceed to the second stage.

[0027] As can be seen, the soaking temperature will decrease slightly during the period before the first preset soaking time is reached. When the temperature at the bottom of the inner pot drops to a lower first temperature or even lower, it may affect the soaking effect. At this time, the second power curve can be used for heating to ensure that the food to be cooked is always in a reasonable soaking temperature. When the soaking time reaches the first preset time, the next stage is entered.

[0028] In some embodiments, the first power curve includes a constant power or multiple different power segments.

[0029] In some embodiments, the second power curve includes a constant power or multiple different power segments.

[0030] As can be seen, the temperature of the inner pot or the cooking space of the inner pot can be increased by using various heating powers, thereby achieving accurate control of the soaking temperature, ensuring that the soaking temperature is within a reasonable range, and thus ensuring the soaking effect.

[0031] In some embodiments, soaking the ingredients to be cooked at a first temperature for a first preset time further includes:

[0032] After heating the inner pot with the second power curve for the third preset time, it is determined whether the temperature at the bottom of the inner pot is lower than the preset low temperature.

[0033] If the temperature at the bottom of the inner pot is lower than the preset low temperature, then the heating is switched to the third power curve until the temperature at the bottom of the inner pot is greater than or equal to the preset low temperature, then heating is stopped and the process returns to step S140 or step S130.

[0034] In some embodiments, soaking the ingredients to be cooked at a first temperature for a first preset time further includes:

[0035] If the temperature at the bottom of the inner pot is greater than or equal to the preset low temperature, heating is stopped and the process returns to step S140 or step S130.

[0036] As can be seen, when the inner pot is heated for a third preset time to ensure a better soaking effect after the bottom temperature drops below the first temperature, if the soaking temperature still does not reach the preset low temperature for optimal soaking, the third power curve is used for heating to quickly raise the soaking temperature to the preset low temperature and minimize the impact on the soaking effect. At this point, the first preset time can be left unchanged and soaking can continue, or the first preset time can be automatically adjusted according to the actual temperature at the bottom of the inner pot to maintain the food being cooked at the optimal soaking time for better results. If the soaking temperature reaches the preset low temperature for optimal soaking after the third preset time, the current first preset time can also be left unchanged and soaking can continue, or the current first preset time can be automatically adjusted according to the actual temperature at the bottom of the inner pot.

[0037] In some embodiments, determining the preset low temperature and the corresponding target soaking time based on the type of food to be cooked and the selected cooking function includes:

[0038] The preset low temperature and the target soaking time are determined based on the preset mapping relationship between the type of ingredients to be cooked, the selected cooking function, the preset low temperature, and the target soaking time.

[0039] As can be seen, setting a preset mapping relationship can quickly and accurately determine the preset low temperature and target soaking time corresponding to the ingredients to be cooked and the cooking function, thus improving cooking efficiency.

[0040] In some embodiments, performing the overflow prevention operation includes the following:

[0041] Inject cold air into the pot, expel hot air from the pot, or stir the foam in the inner pot.

[0042] As can be seen, when the inner pot is detected to be about to overflow or overflow occurs during the second stage of boiling and maintaining boiling, an anti-overflow operation is performed to eliminate the foam generated during cooking, which enables cooking with greater heat and greatly shortens the cooking time.

[0043] In some embodiments, the preset total duration ranges from 20 minutes to 60 minutes.

[0044] Secondly, embodiments of this application provide a cooking appliance, including a memory, a processor, and a computer program stored in the memory and running on the processor, wherein the processor executes the computer program to implement the steps of the method described in the first aspect or any of the embodiments above.

[0045] In some embodiments, the cooking appliance further includes:

[0046] An anti-overflow device is used to perform an anti-overflow operation when an impending or actual overflow is detected in the cooking appliance; wherein the anti-overflow device includes:

[0047] An air intake channel and an exhaust port are provided on the lid of the cooking appliance;

[0048] An air pump is installed on the air intake channel to draw cold air from outside the cooking appliance into the cooking cavity, so that the cold air mixes with the gas inside the cooking cavity and is discharged through the exhaust port.

[0049] As can be seen, the anti-overflow device can expel heat from the cooking cavity, thereby lowering the surface temperature of the food being cooked. On the one hand, it can control the formation of foam and prevent overflow; on the other hand, it can increase the heating power or frequency, speed up the cooking process, and significantly shorten the cooking time.

[0050] Thirdly, a computer storage medium is provided, on which a computer program is stored, which, when executed by a processor, implements the steps of the method described in the first aspect or any of the embodiments above.

[0051] Therefore, this application embodiment can improve the taste of ingredients by soaking them at a preset low temperature in the first stage, and perform anti-overflow operation to eliminate foam during the rapid heating and boiling stage in the second stage, thereby improving cooking efficiency and reducing cooking time. This allows the entire cooking process to be maintained within a predetermined range while achieving better cooking results. Through the method of this application embodiment, the target soaking temperature and final target soaking time are determined according to the type of ingredients and cooking function, combined with the current actual temperature, resulting in better soaking effects. Furthermore, the soaking temperature and soaking time are dynamically adjusted based on the actual soaking temperature during user soaking to ensure optimal cooking results, better taste, and improved user experience. Simultaneously, the total cooking time remains within a stable preset range for different types of ingredients. Attached Figure Description

[0052] The above and other objects, features, and advantages of this application will become more apparent from the more detailed description of the embodiments of this application in conjunction with the accompanying drawings. The accompanying drawings are used to provide a further understanding of the embodiments of this application and form part of the specification. They are used together with the embodiments of this application to explain this application and do not constitute a limitation thereof. In the accompanying drawings, the same reference numerals generally represent the same components or steps.

[0053] Figure 1 This is a schematic flowchart of a cooking method according to an embodiment of this application;

[0054] Figure 2 This is an example of a cooking method according to an embodiment of this application;

[0055] Figure 3 This is yet another example of a cooking method according to an embodiment of this application.

[0056] Figure 4 This is a schematic block diagram of a cooking appliance according to an embodiment of this application;

[0057] Figure 5 This is an example of an anti-overflow device according to an embodiment of this application;

[0058] Figure 6 This is another schematic block diagram of a cooking appliance according to an embodiment of this application. Detailed Implementation

[0059] To make the objectives, technical solutions, and advantages of this application more apparent, exemplary embodiments of this application will be described in detail below with reference to the accompanying drawings. Obviously, the described embodiments are merely a part of the embodiments of this application, and not all of them. It should be understood that this application is not limited to the exemplary embodiments described herein. Based on the embodiments of this application described herein, all other embodiments obtained by those skilled in the art without inventive effort should fall within the protection scope of this application.

[0060] The embodiments of this application can be applied to cooking appliances, such as rice cookers, electric pressure cookers, food processors, soy milk makers, electric slow cookers, or other electric heating appliances.

[0061] Taking a rice cooker as an example, the cooking appliance can include a pot body and a lid. The pot body may have a cylindrical (or other shaped) inner pot storage section, which allows the inner pot to be freely placed into or removed from the inner pot storage section for easy cleaning. The inner pot is usually made of metal and has a circular opening on its upper surface for holding materials to be heated, such as rice or soup. For example, the inner pot may include a rotating body formed by the pot wall with an upper opening and an inner cavity. The capacity of the inner pot is usually less than 6L; for example, the capacity of the inner pot may be 2L or 4L.

[0062] The lid is connected to the pot body in an openable and closable manner to close the pot body. The lid may include an upper cover and a removable cover, which is located between the upper cover and the pot body and is detachably connected to the upper cover for easy cleaning. Additionally, the pot body may include a power board and a display panel (also called a control panel). The power board provides power to the control devices, display panel, etc.

[0063] It should be noted that although some structures of the cooking utensil are illustrated here, these examples are merely exemplary and should not be construed as limiting the structure of the cooking utensil in the embodiments of this application.

[0064] The following will combine Figures 1 to 2 A cooking method according to an embodiment of this application is described. See also Figure 1 and 2 , Figure 1 A schematic flowchart of a cooking method according to an embodiment of this application is shown; Figure 2 An example of a cooking method according to an embodiment of this application is shown.

[0065] like Figure 1 As shown, the method is performed by a cooking appliance and includes:

[0066] First stage: Soak the ingredients to be cooked at a preset low temperature for a first preset time, wherein the preset low temperature is greater than or equal to 10°C and less than or equal to 45°C, and the first preset time is greater than or equal to 10 minutes and less than or equal to 45 minutes.

[0067] Second stage: Heat the ingredients to be cooked for a second preset time;

[0068] Wherein, the sum of the first preset duration and the second preset duration is within the preset total duration range; and

[0069] In the second stage, when an overflow is detected in the inner pot or an overflow occurs, an anti-overflow operation is performed.

[0070] In this process, various types of ingredients are soaked in water at a temperature range of 10℃-45℃ for 10-45 minutes, allowing them to fully absorb water and improving their luster and texture. In the first stage of the cooking process, the ingredients are soaked at a preset low temperature of 10℃-45℃ for 10-45 minutes. This combination of suitable temperature and duration ensures more thorough and even water absorption, enhancing the texture. In the second stage, during rapid heating and boiling, anti-overflow measures are implemented to accelerate cooking. Furthermore, by combining the first and second stages, the overall cooking time remains within the preset range for different ingredients, ensuring both good texture and sufficient cooking time, thus improving cooking efficiency and effectiveness, and meeting the user's dual requirements for cooking time and results.

[0071] In some embodiments, the ingredient to be cooked may be grains. Further, grains include rice. Rice may include different varieties.

[0072] Depending on the type of ingredient, soaking in a temperature range of 10℃-45℃ for no more than 45 minutes allows the ingredients to fully absorb water, improving their shine and texture. For example, soaking grains at room temperature (greater than or equal to 10℃ and less than or equal to 45℃) allows different grains to absorb water and soften during soaking, ensuring that water molecules fully penetrate the grain and achieve uniform grain size.

[0073] In some embodiments, the preset total duration range includes: greater than or equal to 20 minutes and less than or equal to 60 minutes.

[0074] The cooking process involves several key steps. First, the ingredients are soaked for a longer time at a preset low temperature to improve their texture. Second, the rapid heating and boiling phase with increased heat eliminates foam, reducing cooking time. This allows the entire cooking process to be kept between 20-60 minutes while achieving better results. For example, if the first preset time for the first stage is 10 minutes and the second preset time for the second stage is also 10 minutes, the cooking process can be completed in just 20 minutes, improving the taste while maintaining the total cooking time.

[0075] Understandably, prior to the first stage, the cooking program can be started using any existing method. Once the cooking device is powered on and the user is ready, they can begin the cooking program by selecting functions and ingredient preferences through the interactive module.

[0076] In some embodiments, users can manually add ingredients to the inner pot and select the desired cooking function, such as making soup or porridge, to start the cooking program.

[0077] In some embodiments, ingredients can be added to the inner pot by the feeding device of the cooking appliance, and the cooking program can be started according to the user's cooking instructions.

[0078] Users can either start the cooking program directly from the display panel of the cooking appliance, or input cooking commands on a mobile device connected to the appliance to remotely control the cooking process.

[0079] It is understandable that starting a cooking program can mean beginning cooking according to a predefined cooking curve, which defines the relationship between power and time. A cooking program can include several different stages: Stage 1: water absorption stage; Stage 2: rapid heating stage and / or boiling stage; Stage 3: simmering stage.

[0080] Optionally, see Figure 2 In the cooking method 200 of this application embodiment, soaking the ingredients to be cooked at a preset low temperature for a first preset time includes:

[0081] Step S110: When entering the first stage, start recording the soaking time;

[0082] Step S120: Determine the preset low temperature and the corresponding target soaking time according to the type of the food to be cooked and the selected cooking function;

[0083] Step S130: Determine the first preset time based on the temperature at the bottom of the inner pot, the preset low temperature, and the target soaking time.

[0084] The process involves determining the preset low-temperature temperature and target soaking time based on the type of ingredients and the cooking function, and then combining this with the current actual temperature to determine the final preset soaking time. This approach considers not only the impact of ingredient type and cooking function on the soaking effect but also the difference between the actual temperature and the preset low-temperature temperature, ensuring a better soaking effect and thus improving subsequent cooking results. The cooking function can include cooking programs such as cooking rice or porridge, or it can include cooking programs and desired textures, which can be soft, firm, or moderately firm.

[0085] In some embodiments, the cooking appliance may have only a single cooking function, that is, the cooking appliance has a default cooking program and / or cooking texture. In this case, the selected cooking function may be the default cooking function and / or cooking texture of the cooking appliance. In some embodiments, when the cooking appliance has multiple cooking functions, the selected cooking function is the cooking function selected by the user when operating the cooking appliance.

[0086] In some embodiments, in step S120, determining the preset low temperature and the corresponding target soaking time based on the type of the food to be cooked and the selected cooking function includes:

[0087] The preset low temperature and the target soaking time are determined based on the preset mapping relationship between the type of ingredients to be cooked, the selected cooking function, the preset low temperature, and the target soaking time.

[0088] As can be seen, setting a preset mapping relationship can quickly and accurately determine the preset low temperature and target soaking time corresponding to the ingredients to be cooked and the cooking function, thus improving cooking efficiency.

[0089] Optionally, in S130, the temperature of the pot bottom can be detected. Since this is during the soaking stage, the temperature of the pot bottom is closer to the temperature of the food, so the temperature of the pot bottom can be detected and used as the soaking temperature for judgment or adjustment, ensuring the accuracy of the soaking temperature and improving the soaking effect.

[0090] In some embodiments, detecting the temperature of the pot bottom may include periodically detecting the temperature of the pot bottom. The detection period can be set as needed, and this application does not limit it.

[0091] In some embodiments, in step S130, determining the first preset time based on the temperature of the bottom of the inner pot, the preset low temperature, and the target soaking time includes:

[0092] When the temperature at the bottom of the inner pot is less than or equal to the preset low temperature, the inner pot is heated with a first power curve until the temperature at the bottom of the inner pot reaches the preset low temperature, and the first preset time is determined as the target soaking time.

[0093] When the temperature of the inner pot or the temperature of the cooking space inside the inner pot is greater than the preset low temperature, the first preset duration is determined to be:

[0094] Among them, t n For the first preset duration, t m The target soaking time is given, k is a constant, and T is the target soaking time. k T0 is the temperature at the bottom of the inner pot, and T0 is the preset low temperature.

[0095] The system adaptively determines the soaking time to maximize the soaking effect of the ingredients by taking into account the difference between the actual temperature and the preset low temperature, thereby ensuring the soaking effect.

[0096] In some embodiments, the first preset duration t n and target soaking time t m The unit can be minutes.

[0097] In some embodiments, k can be 5. It should be understood that k is a positive number, and the value of k can be set as needed, without restriction here.

[0098] In some embodiments, soaking the ingredients to be cooked at a preset low temperature for a first preset time further includes:

[0099] Step S140: Determine whether the soaking time is greater than or equal to the first preset time;

[0100] Step S150: If the soaking time is less than the first preset time, then determine whether the temperature at the bottom of the inner pot is less than the first temperature, and the first temperature is less than the preset low temperature.

[0101] If the temperature at the bottom of the inner pot is lower than the first temperature, the inner pot is heated for a third preset time using a second power curve.

[0102] If the temperature at the bottom of the inner pot is greater than or equal to the first temperature, continue recording the soaking time;

[0103] Step S160: If the soaking time is greater than or equal to the first preset time, proceed to the second stage.

[0104] During the soaking process, the soaking temperature will decrease slightly. If the temperature at the bottom of the inner pot decreases slightly but is still higher than the first temperature, it can be considered to be within an effective and reasonable soaking temperature, which will not affect the soaking effect, and heating is not required. When the temperature at the bottom of the inner pot drops to a lower first temperature or even lower, it may affect the soaking effect. At this time, the second power curve can be used for heating to ensure that the food to be cooked is always at a reasonable soaking temperature. When the soaking time reaches the first preset time, the soaking ends and the next stage, namely the second stage, begins.

[0105] In some embodiments, the first power curve includes a constant power or multiple different power segments.

[0106] In some embodiments, the second power curve includes a constant power or multiple different power segments.

[0107] Among them, the temperature of the inner pot or the cooking space of the inner pot can be increased by using various heating powers, thereby achieving accurate control of the soaking temperature and ensuring that the soaking temperature is within a reasonable range, thus ensuring the soaking effect.

[0108] In some embodiments, the first power curve is a constant first power, the second power curve is a constant second power, and the first power is greater than the second power.

[0109] In some embodiments, the first power is the rated power.

[0110] In some embodiments, soaking the ingredients to be cooked at a first temperature for a first preset time further includes:

[0111] After heating the inner pot with the second power curve for the third preset time, it is determined whether the temperature at the bottom of the inner pot is lower than the preset low temperature.

[0112] If the temperature at the bottom of the inner pot is lower than the preset low temperature, then the heating is switched to the third power curve until the temperature at the bottom of the inner pot is greater than or equal to the preset low temperature, then heating is stopped and the process returns to step S140 or step S130.

[0113] As mentioned earlier, when the soaking temperature is lower than the first temperature, it may affect the soaking effect. In this case, the second power curve can be used to heat for the third preset time. If the soaking temperature still does not reach the preset low temperature with better soaking effect after the third preset time, the third power curve can be used to heat the food to raise the soaking temperature to the preset low temperature as soon as possible and reduce the impact on the soaking effect. At this time, the soaking can continue without adjusting the current first preset time (i.e., return to step S140), or the current first preset time can be automatically adjusted in time according to the actual temperature in the bottom of the inner pot (i.e., return to step S130) so that the food to be cooked is kept at a better soaking time in real time to achieve a better soaking effect.

[0114] In some embodiments, soaking the ingredients to be cooked at a first temperature for a first preset time further includes:

[0115] If the temperature at the bottom of the inner pot is greater than or equal to the preset low temperature, heating is stopped and the process returns to step S140 or step S130.

[0116] If the soaking temperature reaches a preset low temperature that provides a better soaking effect after the third preset time, the soaking can continue without adjusting the current first preset time (i.e., return to step S140), or the current first preset time can be automatically adjusted in a timely manner according to the actual temperature at the bottom of the inner pot (i.e., return to step S130).

[0117] In some embodiments, the third power curve includes a constant power or multiple different power segments.

[0118] In some embodiments, the third power curve may be the first power curve.

[0119] It should be understood that the third preset duration in this application can be set as needed, and no restrictions are imposed here.

[0120] Optionally, see Figure 3 , Figure 3 Another example of a cooking method according to an embodiment of this application is shown. For example... Figure 3 As shown, the first stage 310 may include:

[0121] Step S311: Power on the cooking appliance, proceed to step S312;

[0122] Step S312: The user completes preparation (e.g., by adding the ingredients and water, or by controlling the cooking appliance to automatically add the ingredients and water), and selects a cooking function (e.g., cooking program and cooking taste) through the interactive module to start cooking; when the user manually adds the ingredients and water, the user can also select the type of ingredients; when the user controls the cooking appliance to automatically add the ingredients and water, the cooking appliance can automatically obtain the type of ingredients and proceed to step S313.

[0123] Step S313: Begin the first stage, record the soaking time t0; and determine the preset low temperature T0 and the corresponding target soaking time t based on the type of ingredients to be cooked and the selected cooking function (i.e., the preset mapping relationship between the type of ingredients to be cooked and the selected cooking function, the preset low temperature, and the target soaking time). m The range of T0 is 10℃-45℃, proceed to step S314;

[0124] Step S314: Determine the temperature T at the bottom of the inner pot. k Is it less than or equal to the preset low temperature T0? If yes, proceed to step S315; otherwise, proceed to step S316.

[0125] Step S315: Heat the inner pot with rated power W0, then proceed to step S317;

[0126] Step S316, adjust the first preset duration t n for: Proceed to step S318;

[0127] Step S317, determine the temperature T at the bottom of the inner pot. k If the temperature is greater than or equal to the preset low temperature T0, then adjust the first preset duration t. n Target soaking time t m If not, proceed to step S318; otherwise, return to step S315.

[0128] Step S318: Stop heating and continue recording the soaking time, then proceed to step S319;

[0129] Step S319: Determine whether the soaking time t0 is greater than or equal to the first preset time t n If yes, proceed to step S321 and then to the second stage 320; if no, proceed to step S3110.

[0130] Step S3110: Determine the temperature T at the bottom of the inner pot. k If the temperature is less than the first temperature T1, and the first temperature T1 is less than the preset low temperature T0, proceed to step S3111.

[0131] Step S3111: Heat the inner pot with the second power W1 for a third preset time, where W1 is less than or equal to W0, and return to step S314.

[0132] In some embodiments, such as Figure 3 As shown, the second stage 320 may include:

[0133] Step S321: The inner pot is heated with a third power W2, where the third power W2 is less than the rated power W0;

[0134] Step S322: In real time, determine whether the pot is about to overflow or has overflowed. For example, an anti-overflow detection device can be used to detect whether the cooking appliance is about to overflow or has overflowed (e.g., the anti-overflow electrode detects foam, or when the capacitance value of the anti-overflow electrode exceeds the preset capacitance value, it is determined that the anti-overflow electrode has detected foam, or the top temperature sensor detects that the gas temperature in the inner pot exceeds the temperature threshold T2).

[0135] In some embodiments, the temperature threshold T2 is greater than or equal to 70°C and less than or equal to 85°C.

[0136] In some embodiments, such as Figure 3 As shown, the second stage 320 may also include: step S323, performing an overflow prevention operation.

[0137] In some embodiments, performing the overflow prevention operation includes the following:

[0138] Inject cold air into the pot, expel hot air from the pot, or stir the foam in the inner pot.

[0139] In the second stage, when boiling and maintaining boiling, if overflow is detected in the inner pot or overflow occurs, an anti-overflow operation is performed to eliminate the foam generated during cooking. This enables cooking with higher heat and greatly shortens the cooking time.

[0140] Furthermore, in some embodiments, the anti-overflow operation can be performed using an anti-overflow device. Even further, the anti-overflow device may include a cooling device for injecting cold air into the pot and / or expelling hot air from the pot; it may also include a stirring device for agitating foam to eliminate it.

[0141] In some embodiments, such as Figure 3 As shown, the second stage 320 may also include:

[0142] Step S324: When performing the anti-overflow operation, stop heating and record the heating stop duration t1;

[0143] Step S325: Determine whether the heating stop time t1 is less than the preset value, or determine whether the temperature at the top of the inner pot is greater than or equal to the third temperature T3, where the third temperature T3 is less than the temperature threshold T2.

[0144] In some embodiments, the third temperature T3 is 1°C-5°C lower than the preset temperature T2.

[0145] In some embodiments, the preset value includes any value between 5 and 20 minutes.

[0146] In some embodiments, such as Figure 3 As shown, the second stage 320 may also include:

[0147] In step S325, if the heating stop time t1 is less than the preset value, or the temperature at the top of the inner pot is less than the third temperature T3, then return to step S324.

[0148] In some embodiments, such as Figure 3 As shown, the second stage 320 may also include:

[0149] In step S325, if the heating stop time t1 is greater than or equal to the preset value, or the top temperature is less than the third temperature T3, then proceed to step S326.

[0150] Step S326: Heat the inner pot with the fourth power W3. The fourth power W3 is less than the second power W1. Proceed to step S327.

[0151] In some embodiments, such as Figure 3 As shown, the second stage 320 may also include:

[0152] Step S327: Real-time detection of the temperature at the top of the inner pot. When the temperature at the top of the inner pot is greater than or equal to the boiling temperature, control the cooking to enter the boiling stage and record the boiling duration t2.

[0153] In the second stage, heating brings the cooking process to a boiling stage (or a sustained boiling stage). Before reaching the boiling stage, there may be a rapid heating stage. To reach boiling as quickly as possible, maximum power is used during the rapid heating stage. To determine if boiling has been reached, a top temperature sensor located at the top of the pot collects the top temperature. The control device then uses this top temperature sensor to determine whether boiling has been achieved.

[0154] In some embodiments, such as Figure 3 As shown, the second stage 320 may also include:

[0155] Step S328: Determine whether the boiling duration t2 has reached the preset boiling time. If the boiling duration t2 is greater than or equal to the preset boiling time, proceed to step S329. If the boiling duration t2 is less than the preset boiling time, return to step S327 and continue to maintain the boiling stage.

[0156] Step S329: Stop the anti-overflow operation and enter the rice cooking stage.

[0157] Optionally, such as Figure 3 As shown, the second stage 320 may also include:

[0158] Step S3210: Determine whether the rice cooking stage has ended; if the rice cooking stage has not ended, return to step S3210 and continue to maintain the rice cooking stage; if the rice cooking stage has ended, proceed to step S3211.

[0159] Step S3211: Cooking complete, proceed to the keep-warm stage. Further, as... Figure 3 As shown, it also includes: prompting the user that the cooking process is complete when entering the keep-warm stage. Further, prompting the user that the cooking process is complete may include: prompting the user through a display (such as a specific indicator light) and / or sound (such as a buzzer).

[0160] In some embodiments, the second preset duration of the second phase 320 can be any value between 10 minutes and 50 minutes.

[0161] In some embodiments, the second preset duration of the second stage 320 may vary depending on the type of food to be cooked and / or the selected cooking function. For example, the second preset duration for jasmine rice is longer than that for Northeast rice.

[0162] In some embodiments, in the second stage 320, the values ​​of the third power W2 in step S321 and / or the fourth power W3 in step S326 can be adjusted according to the second preset duration, so as to adaptively adjust the heating power of the second stage according to the first preset duration, so as to take into account both the cooking taste and the cooking time, and ensure that the preset total duration remains unchanged.

[0163] When a user selects a cooking function, the corresponding preset total cooking time is also determined. At this time, the first preset cooking time for the first stage and the second preset cooking time for the second stage are both initial values. To ensure the taste of the food being cooked, when the first preset cooking time is adjusted in the first stage according to the type of food being cooked, the selected cooking function, and the actual temperature of the inner pot, the second preset cooking time will also be adjusted accordingly to ensure that the preset total cooking time remains unchanged.

[0164] When the first preset time increases compared to its initial value, the corresponding second preset time decreases compared to its initial value. Therefore, the values ​​of the third power W2 in step S321 and / or the fourth power W3 in step S326 can be increased to shorten the second stage time with greater heating power. Since an anti-overflow device is used in the second stage to prevent overflow due to excessive power, increasing the third power W2 in step S321 and / or the fourth power W3 in step S326 will not cause overflow and will not have any adverse effects on cooking. When the first preset time decreases compared to its initial value, the corresponding second preset time increases compared to its initial value. Therefore, the values ​​of the third power W2 in step S321 and / or the fourth power W3 in step S326 can be decreased. It is evident that the cooking method according to the embodiment of the present invention can ensure that the ingredients to be cooked are fully soaked in the first stage to improve the cooking taste, while adaptively adjusting the power in the second stage, maintaining a constant total cooking time, and ensuring both cooking efficiency and cooking effect.

[0165] Traditional cooking methods typically involve soaking at high temperatures (e.g., above 50°C) without an anti-overflow device. For example, when the steam temperature exceeds 85°C, heating is stopped to prevent overflow, and the food is allowed to cool naturally before reheating. This waiting time significantly reduces cooking efficiency and prolongs cooking time. The cooking method according to this application, taking rice as an example, ensures the texture of the ingredients by soaking at a preset low temperature, while simultaneously activating a cooling device to prevent overflow and accelerate cooking efficiency during high-heat boiling. A comparison of the expansion rate and fluffiness of the cooked rice with that obtained using traditional methods (high-temperature soaking without the cooling device) (as shown in Tables 1 and 2) reveals that, under the same rice-to-water ratio, the cooking method according to this application significantly improves the expansion rate and fluffiness of the rice by 3%-5% compared to traditional methods.

[0166]

[0167] Table 1

[0168]

[0169]

[0170] Table 2

[0171] Among them, the rice-to-water ratio represents the ratio of the weight of rice to the weight of water added; the soaking method represents the cooking method according to the embodiment of this application compared with the traditional method; the cooking time represents the total cooking time; the expansion rate represents the percentage increase in the volume of rice after steaming and cooking, which is related to the water absorption, degree of cooking and taste of rice; and the fluffiness represents the looseness of the whole pot of rice, which is related to the looseness and non-clumping properties of the whole pot of rice.

[0172] The expansion rate in Table 1 can be obtained by the following testing method: Number 1, 2, and 3 represent three measurements taken in the same way, resulting in three independent sets of test data. The corresponding expansion rate is calculated for each measurement. The average of the three expansion rates is taken as the final expansion rate. Each test specifically includes: taking 50ml of water and the corresponding amount of rice into a graduated cylinder and measuring the total amount of rice and water. Calculate the volume of the 50g sampled rice = volume of rice + water - volume of water; total weight of rice = weight of rice + weight of pot - weight of pot; volume of rice = volume of 50g sampled rice * (total weight of rice / 50); expansion rate = (volume of rice - volume of original rice) / volume of original rice.

[0173] The fluffiness in Table 2 can be obtained by the following testing method: Step 1, cover the cooked rice with plastic wrap tightly against the inner pot of the rice cooker, add water into the plastic wrap (ensure that water does not leak into the rice during the water adding process), add water to the appropriate height of the inner pot and mark the water level, and weigh the added water M3; Step 2, empty the rice and water from Step 1, add water again to the marked water level, and weigh the water M4; Step 3, calculate the volume of the rice V2 = (M4 - M3) / water density; Step 4, test the volume of the raw rice V1 = (M2 - M1) / water density using the same method before cooking; Step 5, fluffiness = (V2 - V1) / V1.

[0174] As can be seen, compared with traditional methods, the embodiments of this application can improve the taste of the ingredients by soaking them at a first temperature in the first stage and eliminating foam during the rapid heating and boiling stage in the second stage, thereby reducing the cooking time. This allows the cooking time to be kept within a predetermined range while achieving better rice cooking results.

[0175] See Figure 4 , Figure 4 A schematic block diagram of a cooking appliance according to an embodiment of this application is shown. Figure 4 As shown, the cooking appliance includes a control device, a storage device, a heating device, a temperature measuring device, an anti-overflow device, and an interactive device.

[0176] Optionally, a control device is provided for controlling the cooking process of the cooking appliance. For example, the control device may be a microcontroller unit (MCU), a central processing unit, etc., used to control the heating device to implement the cooking program.

[0177] Optionally, the storage device can be used to store the instruction program executed by the control device, and can also be used to store various cooking parameters in the embodiments of this application.

[0178] Optionally, the heating device can be used to heat the food in the cooking cavity of the cooking appliance (i.e., the space where cooking takes place in the inner pot).

[0179] Optionally, the temperature measuring device may include a top temperature sensor and / or a bottom temperature sensor. The temperature measuring device can detect the top and bottom temperatures inside the cooking appliance in real time and synchronize this information with the control device.

[0180] In some embodiments, the top temperature sensor may be located in the top cover or in the upper part of the pot body near the top cover.

[0181] In some embodiments, the bottom temperature sensor may be located below the inner pot storage section (in the middle or not in the middle) so that when the inner pot is placed in the inner pot storage section of the pot body, the bottom temperature sensor can sense the temperature of the bottom wall or side wall of the inner pot. For example, the bottom temperature sensor may be in direct or indirect contact with the bottom wall or side wall.

[0182] In some embodiments, the bottom temperature sensor and the top temperature sensor can be thermistors. Both the bottom temperature sensor and the top temperature sensor are connected to the control device of the cooking appliance to feed back the sensed temperature signal to the control device after sensing the temperature of the inner pot, so that the control device can achieve more precise control of the cooking process based on the temperature signal.

[0183] In some embodiments, the heating device can heat the object using coils or the like under the control of a control device, based on data collected by a top temperature sensor and a bottom temperature sensor.

[0184] Optionally, the cooking appliance may also include an overflow detection device for detecting whether an overflow is imminent or has already occurred in the cooking appliance.

[0185] The anti-overflow detection device can be installed in the lid or on the pot wall near the lid. The specific height can be set as needed and is not limited here.

[0186] In some embodiments, the spill detection device may include spill electrodes, such as capacitors or resistors.

[0187] In some embodiments, the overflow detection device may include a top temperature sensor. Wherein, when the top temperature sensor is used to detect whether an overflow is imminent or has occurred, the overflow detection device may be omitted, or an additional overflow detection device may be provided to more accurately detect an impending overflow or an overflow.

[0188] Specifically, when the anti-overflow electrode detects foam or the top temperature sensor detects that the gas temperature in the inner pot exceeds the temperature threshold, it sends an overflow signal to the control device. Upon receiving the overflow signal, the control device controls the anti-overflow device to perform the corresponding anti-overflow operation.

[0189] Optionally, the anti-overflow device performs an anti-overflow operation when it detects that an overflow is about to occur or an overflow has already occurred in the cooking appliance.

[0190] In some embodiments, an air-cooling device or a stirring device may be included. The anti-overflow device may be composed of an air pump or other air-blowing components, driven by a control device, and is capable of preventing overflow during high-heat boiling and maintaining boiling.

[0191] In some embodiments, the air-cooling device may include:

[0192] An air intake channel and an exhaust port are provided on the lid of the cooking appliance;

[0193] An air pump is installed on the air intake channel to draw cold air from outside the cooking appliance into the cooking cavity, so that the cold air mixes with the gas inside the cooking cavity and is discharged through the exhaust port.

[0194] It is evident that the air-cooling device can expel heat from the cooking cavity, thereby lowering the surface temperature of the food being cooked. On the one hand, this can control the formation of foam and prevent it from overflowing; on the other hand, it can increase the heating power or frequency, accelerate the cooking process, and significantly shorten the cooking time.

[0195] In some embodiments, see Figure 5 , Figure 5 An example of an air-cooled device according to an embodiment of this application is shown. For example... Figure 5 As shown, the cooking appliance includes a lid 450, a foam-generating component 460, the main body 480, and the food being cooked 490 (such as rice). The air-cooling device may include a micro-pressure valve 410, a cold air inlet 420, an air duct 430, and an electric device 440 for extraction. During cooking, the air-cooling device uses the electric device 440 (such as an air pump) to draw relatively cool air 470 from outside the cooking appliance into the pot, creating air pressure in the inner pot and rapidly cooling the inner surface. The simultaneous action of air pressure and cooling eliminates the foam in the inner pot of the rice cooker.

[0196] In some embodiments, an electric pump may be replaced by a fan.

[0197] In some embodiments, the interactive device may include a button module, an indicator module, etc. The button module may be a physical button or a virtual button, enabling the user to input information about the cooking appliance to set functions, rice types, textures, cooking times, etc. The indicator module can be used to enable interaction between the cooking appliance and the user, such as providing a display interface, sound indicators, etc., to present the cooking status and cooking time to the user.

[0198] Optionally, a communication module may also be included for communication with other devices. For example, this communication module may employ Bluetooth, Wi-Fi, cellular communication, or other similar methods. The cooking appliance can communicate with mobile terminals and / or cloud servers through this communication module.

[0199] Understandable Figure 4 This is merely an illustration of a cooking appliance. A cooking appliance may include more or fewer functional modules; for example, it may not have a communication module, and it may further include a feeding device, etc. This application does not limit this.

[0200] This application also provides a cooking appliance, including a memory and a processor, such as... Figure 6 As shown, a computer program is stored in the memory for execution by the processor, and when the computer program is executed by the processor, the aforementioned combination can be achieved. Figures 1 to 3 The steps of any of the described methods.

[0201] The memory and processor can be connected via a bus, and the cooking appliance can also have other components and structures as needed, such as combining... Figure 4 As mentioned above.

[0202] The processor may be a central processing unit (CPU), a graphics processing unit (GPU), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA), or other processing units with data processing and / or instruction execution capabilities, and may control other components in the system to perform desired functions. The processor is used to execute corresponding steps of the cooking method according to embodiments of this application. For example, the processor may include one or more embedded processors, processor cores, microprocessors, logic circuits, hardware finite state machines (FSMs), digital signal processors (DSPs), or combinations thereof.

[0203] Memory is used to store various types of data to support the operation of cooking methods. For example, it may include one or more computer program products, which may include various forms of computer-readable storage media. Memory may be volatile or non-volatile, or may include both. Non-volatile memory may be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), or flash memory. Volatile memory may be random access memory (RAM), which serves as an external cache. By way of example, but not limitation, many forms of RAM are available, such as Static RAM (SRAM), Dynamic RAM (DRAM), Synchronous DRAM (SDRAM), Double Data Rate SDRAM (DDR SDRAM), Enhanced Synchronous DRAM (ESDRAM), Synchlink DRAM (SLDRAM), and Direct Rambus RAM (DR RAM).

[0204] In one embodiment, a computer program in memory, when run by a processor, performs the following steps: a first stage: soaking the food to be cooked at a preset low temperature for a first preset time, wherein the preset low temperature is greater than or equal to 10°C and less than or equal to 45°C, and the first preset time is greater than or equal to 10 minutes and less than or equal to 45 minutes; a second stage: heating the food to be cooked for a second preset time; wherein the sum of the first preset time and the second preset time is within a preset total time range; and when overflow is detected in the inner pot during the second stage, an anti-overflow operation is performed.

[0205] Furthermore, according to embodiments of this application, a storage medium is also provided, on which program instructions are stored, which, when executed by a computer or processor, are used to perform the embodiments of this application, such as... Figures 1 to 3The corresponding steps of any of the cooking methods shown. Storage media may include, for example, a memory card of a smartphone, a storage component of a tablet computer, a hard disk of a personal computer, a read-only memory (ROM), an erasable programmable read-only memory (EPROM), a portable compact disc read-only memory (CD-ROM), a USB memory, or any combination of the above storage media. A computer-readable storage medium may be any combination of one or more computer-readable storage media.

[0206] In one embodiment, the program instructions, when executed by a computer or processor, can implement the following according to the embodiments of this application: Figure 4 The various functional modules in the cooking appliance shown, and / or can perform functions according to the embodiments of this application, such as... Figures 1 to 3 Any of the cooking methods shown includes: a first stage: soaking the ingredients to be cooked at a preset low temperature for a first preset time, the preset low temperature being greater than or equal to 10°C and less than or equal to 45°C, and the first preset time being greater than or equal to 10 minutes and less than or equal to 45 minutes; a second stage: heating the ingredients to be cooked for a second preset time; wherein the sum of the first preset time and the second preset time is within a preset total time range; and performing an anti-overflow operation when overflow is detected in the inner pot during the second stage.

[0207] In addition, this application embodiment also provides computer program code that can be executed by a processor, and when executed by the processor, the code can achieve the following: a first stage: soaking the food to be cooked at a preset low temperature for a first preset time, wherein the preset low temperature is greater than or equal to 10°C and less than or equal to 45°C, and the first preset time is greater than or equal to 10 minutes and less than or equal to 45 minutes; a second stage: heating the food to be cooked for a second preset time; wherein the sum of the first preset time and the second preset time is within a preset total time range; and when overflow is detected in the inner pot during the second stage, an anti-overflow operation is performed.

[0208] Therefore, this application embodiment can improve the taste of ingredients by soaking them at a preset low temperature in the first stage, and perform anti-overflow operation to eliminate foam during the rapid heating and boiling stage in the second stage, thereby improving cooking efficiency and reducing cooking time. This allows the entire cooking process to be maintained within a predetermined range while achieving better cooking results. Through the method of this application embodiment, the target soaking temperature and final target soaking time are determined according to the type of ingredients and cooking function, combined with the current actual temperature, resulting in better soaking effects. Furthermore, the soaking temperature and soaking time are dynamically adjusted based on the actual soaking temperature during user soaking to ensure optimal cooking results, better taste, and improved user experience. Simultaneously, the total cooking time remains within a stable preset range for different types of ingredients.

[0209] Although exemplary embodiments have been described herein with reference to the accompanying drawings, it should be understood that the above exemplary embodiments are merely illustrative and are not intended to limit the scope of this application. Various changes and modifications can be made therein by those skilled in the art without departing from the scope and spirit of this application. All such changes and modifications are intended to be included within the scope of this application as claimed in the appended claims.

[0210] Numerous specific details are set forth in the specification provided herein. However, it will be understood that embodiments of this application may be practiced without these specific details. In some instances, well-known methods, structures, and techniques have not been shown in detail so as not to obscure the understanding of this specification.

[0211] Similarly, it should be understood that, in order to simplify this application and aid in understanding one or more aspects of the application, various features of this application may sometimes be grouped together in a single embodiment, figure, or description thereof in the description of exemplary embodiments of this application. However, this approach should not be construed as reflecting an intention that the claimed application requires more features than are expressly recited in each claim. Rather, as reflected in the corresponding claims, the point of application is that the corresponding technical problem can be solved with fewer features than all of a single disclosed embodiment. Therefore, the claims following the detailed description are hereby expressly incorporated into that detailed description, wherein each claim itself is a separate embodiment of this application.

[0212] Those skilled in the art will understand that, apart from the mutual exclusion of features, all features disclosed in this specification (including the accompanying claims, abstract, and drawings) and all processes or units of any method or apparatus so disclosed can be combined in any combination. Unless otherwise expressly stated, each feature disclosed in this specification (including the accompanying claims, abstract, and drawings) may be replaced by an alternative feature that serves the same, equivalent, or similar purpose.

[0213] Furthermore, those skilled in the art will understand that although some embodiments described herein include certain features but not others included in other embodiments, combinations of features from different embodiments are intended to be within the scope of this application and form different embodiments. For example, in the claims, any one of the claimed embodiments can be used in any combination.

[0214] The various component embodiments of this application can be implemented in hardware, or as software modules running on one or more processors, or a combination thereof. Those skilled in the art will understand that microprocessors or digital signal processors (DSPs) can be used in practice to implement some or all of the functions of some modules in the article analysis device according to the embodiments of this application. This application can also be implemented as an apparatus program (e.g., a computer program and computer program product) for performing part or all of the methods described herein. Such an implementation of this application can be stored on a computer-readable medium, or can be in the form of one or more signals. Such signals can be downloaded from an Internet website, provided on a carrier signal, or provided in any other form.

[0215] It should be noted that the above embodiments are illustrative of this application and not restrictive, and that those skilled in the art can devise alternative embodiments without departing from the scope of the appended claims. In the claims, any reference signs placed between parentheses should not be construed as limiting the claims. The word "comprising" does not exclude the presence of elements or steps not listed in the claims. The word "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. This application can be implemented by means of hardware comprising several different elements and by means of a suitably programmed computer. In the unit claims enumerating several means, several of these means may be embodied by the same item of hardware. The use of the words first, second, and third, etc., does not indicate any order. These words can be interpreted as names.

[0216] The above description is merely a specific embodiment or illustration of the embodiments of this application. The scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. The scope of protection of this application shall be determined by the scope of the claims.

Claims

1. A cooking method, characterized in that, The method includes: First stage: Soak the ingredients to be cooked at a preset low temperature for a first preset time, wherein the preset low temperature is greater than or equal to 10°C and less than or equal to 45°C, and the first preset time is greater than or equal to 10 minutes and less than or equal to 45 minutes. Second stage: Heat the ingredients to be cooked for a second preset time; Wherein, the sum of the first preset duration and the second preset duration is within the preset total duration range; and In the second stage, if overflow is detected as imminent or has already occurred in the inner pot, an anti-overflow operation is performed. The step of soaking the ingredients to be cooked at a preset low temperature for a first preset time includes: Step S110: When entering the first stage, start recording the soaking time; Step S120: Determine the preset low temperature and the corresponding target soaking time according to the type of the food to be cooked and the selected cooking function; Step S130, determining the first preset time based on the temperature at the bottom of the inner pot, the preset low temperature, and the target soaking time, includes: When the temperature at the bottom of the inner pot is less than or equal to the preset low temperature, the inner pot is heated with a first power curve until the temperature at the bottom of the inner pot reaches the preset low temperature, and the first preset time is determined as the target soaking time. When the temperature of the inner pot or the temperature of the cooking space inside the inner pot is greater than the preset low temperature, the first preset duration is determined to be: ,in, For the first preset duration, Let k be the target soaking time, and k be a constant. The temperature at the bottom of the inner pot. The preset low temperature is [the temperature].

2. The method according to claim 1, characterized in that, The first power curve includes a constant power or multiple different power segments.

3. The method according to claim 1, characterized in that, The step of soaking the ingredients to be cooked at a preset low temperature for a first preset time also includes: Step S140: Determine whether the soaking time is greater than or equal to the first preset time; Step S150: If the soaking time is less than the first preset time, then determine whether the temperature at the bottom of the inner pot is less than the first temperature, and the first temperature is less than the preset low temperature. If the temperature at the bottom of the inner pot is lower than the first temperature, the inner pot is heated for a third preset time using a second power curve. If the temperature at the bottom of the inner pot is greater than or equal to the first temperature, continue recording the soaking time; Step S160: If the soaking time is greater than or equal to the first preset time, proceed to the second stage.

4. The method according to claim 3, characterized in that, The second power curve includes a constant power or multiple different power segments.

5. The method according to claim 3, characterized in that, The method further includes: After heating the inner pot with the second power curve for the third preset time, it is determined whether the temperature at the bottom of the inner pot is lower than the preset low temperature. If the temperature at the bottom of the inner pot is lower than the preset low temperature, then the heating is switched to the third power curve until the temperature at the bottom of the inner pot is greater than or equal to the preset low temperature, then heating is stopped and the process returns to step S140 or step S130.

6. The method according to claim 5, characterized in that, The method further includes: If the temperature at the bottom of the inner pot is greater than or equal to the preset low temperature, heating is stopped and the process returns to step S140 or step S130.

7. The method according to claim 1, characterized in that, The preset low temperature and corresponding target soaking time are determined based on the type of food to be cooked and the selected cooking function, including: The preset low temperature and the target soaking time are determined based on the preset mapping relationship between the type of ingredients to be cooked, the selected cooking function, the preset low temperature, and the target soaking time.

8. The method according to claim 1, characterized in that, The execution of the overflow prevention operation includes the following: Inject cold air into the pot, expel hot air from the pot, or stir the foam in the inner pot.

9. The method according to claim 1, characterized in that, The preset total duration ranges from 20 minutes to 60 minutes.

10. A cooking appliance, comprising a memory, a processor, and a computer program stored in the memory and running on the processor, characterized in that, When the processor executes the computer program, it implements the steps of the method according to any one of claims 1 to 9.

11. The cooking utensil according to claim 10, characterized in that, Also includes: An anti-overflow device is used to perform an anti-overflow operation when an impending or actual overflow is detected in the cooking appliance; wherein the anti-overflow device includes: An air intake channel and an exhaust port are provided on the lid of the cooking appliance; An air pump is installed on the air intake channel to draw cold air from outside the cooking appliance into the cooking cavity, so that the cold air mixes with the gas inside the cooking cavity and is discharged through the exhaust port.

12. A computer storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 9.

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