Cooking appliance and control method thereof, electronic device, and storage medium

Abstract

The present invention discloses a cooking utensil and a control method thereof, an electronic device, and a storage medium. The cooking utensil comprises a cooking body, a cover, a heating device, and a cooking accessory. The cooking body is a straight pot. The cooking accessory is arranged in a cooking cavity and comprises a holding portion and a medium replacement portion. The holding portion is provided with a through hole, which connects the holding space and the flow gap. The medium replacement portion has a medium replacement cavity with an open lower end. The cooking utensil comprises a boiling stage, and the boiling stage comprises a flushing stage. The control method comprises the following steps: in the flushing stage, the heating device is controlled to work at a first preset power so that the liquid in the cooking cavity enters the holding space to flush the food. The control method of the cooking utensil according to the embodiment of the present invention has the advantages of being able to fully stir the rice when the cooking body is a straight pot, so as to improve the water absorption uniformity and heating uniformity of the rice, thereby improving the sugar draining effect of the rice.

Description

Technical Field

[0001] The present invention relates to the field of household electrical appliances, and in particular to a cooking appliance and a control method thereof, an electronic device, and a storage medium. Background Art

[0002] Cooking utensils in the related art, such as electric rice cookers with the function of preparing drained rice, are generally configured with a universal kettle in a straight inner pot to reduce the cost of manufacturing management. The universal kettle is limited by the universal performance of the structure. When used in the straight inner pot, the gap between the kettle wall and the pot wall is large, and the water level is prone to rise, which makes it difficult to control and the rice is easy to clump during cooking. The rice grains in the clumped rice ball absorb water unevenly and the surface gelatinization degree is uneven, resulting in poor blood sugar lowering effect. Summary of the invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, the present invention provides a control method for a cooking appliance, which has the advantages of being able to stir rice, thereby improving the uniformity of water absorption and heating of the rice, thereby improving the sugar draining effect of the rice, etc.

[0004] The invention also provides a cooking utensil.

[0005] The invention also provides an electronic device.

[0006] The present invention also provides a non-transitory computer-readable storage medium.

[0007] To achieve the above-mentioned purpose, according to an embodiment of a first aspect of the present invention, a control method for a cooking utensil is provided, wherein the cooking utensil comprises a cooking body, a cover body, a heating device and cooking accessories, the cooking body being a straight pot, a cooking cavity being defined between the cooking body and the cover body, the cooking accessories being arranged in the cooking cavity and comprising a holding portion and a medium displacement portion, the holding portion having a holding space and a flow gap being defined between the holding portion and an inner wall of the cooking cavity, a through hole being provided on the holding portion, the through hole communicating with the holding space and the flow gap, the medium displacement portion having a medium displacement cavity with an open lower end, wherein the cooking utensil comprises a boiling stage, the boiling stage comprising a flushing stage, and the control method comprising: in the flushing stage, controlling the heating device to operate at a first preset power so that the liquid in the cooking cavity enters the holding space to flush the food.

[0008] The control method of the cooking appliance according to the embodiment of the present invention has the advantages of being able to rinse the rice when the cooking body is a vertical pot, thereby improving the water absorption uniformity and heating uniformity of the rice, thereby improving the sugar draining effect of the rice, etc.

[0009] In addition, the control method of the cooking appliance according to the above embodiment of the present invention may also have the following additional technical features:

[0010] According to some embodiments of the present invention, the first preset power is high power.

[0011] According to some embodiments of the present invention, the first preset power is full power.

[0012] According to some embodiments of the present invention, a preset water volume is determined based on a gap volume between the cooking accessory and the side wall of the cooking cavity; a first preset heat is determined based on the preset water volume; and the first preset power is determined based on the first preset heat.

[0013] According to some embodiments of the present invention, the control method includes: the boiling stage has multiple cycles, each cycle includes a heating period and an intermittent period, and the first preset power of the heating period is determined according to the heating period and the first preset heat.

[0014] According to some embodiments of the present invention, the boiling stage includes a high-temperature water absorption stage, which is before the flushing stage. During the high-temperature water absorption stage, the heating device is controlled to operate at a second preset power, which is less than the first preset power, so that the water in the cooking cavity does not overflow.

[0015] According to some embodiments of the present invention, the boiling stage includes a gelatinization stage, and the gelatinization stage includes a gelatinization stage after the boiling stage. In the gelatinization stage, the heating device is controlled to operate at the second preset power.

[0016] According to an embodiment of a second aspect of the present invention, a cooking utensil is provided. The cooking utensil adopts the control method of the cooking utensil according to the embodiment of the first aspect. The cooking utensil comprises a control device, wherein the control device is used to control a heating device to operate at a first preset power during a flushing stage so that liquid in a cooking cavity enters a holding space to flush food.

[0017] The cooking device according to the embodiment of the present invention has the advantages of being able to stir the rice by water flow, thereby improving the uniformity of water absorption and heating of the rice, and thus improving the sugar draining effect of the rice, etc., by arranging cooking accessories in the cooking cavity and controlling the operation of the heating device by using a control device.

[0018] According to some embodiments of the present invention, the cooking accessory is a universal kettle, and the distance between the universal kettle and the side wall of the cooking cavity is 1-50 mm.

[0019] According to some embodiments of the present invention, the height of the holding portion for the cooking accessories is 10-300 mm.

[0020] According to an embodiment of the third aspect of the present invention, an electronic device includes a memory and a processor; wherein the processor runs a program corresponding to the executable program code by reading the executable program code stored in the memory, so as to implement the control method of the cooking appliance as described in the above embodiment.

[0021] According to the non-transitory computer-readable storage medium of the fourth aspect of the present invention, a computer program is stored thereon, and when the program is executed by a processor, the control method of the cooking appliance as described in the above embodiment is implemented.

[0022] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0024] Figure 1 is a cross-sectional view of a cooking appliance according to an embodiment of the present invention.

[0025] Figure 2 is a cross-sectional view of a cooking accessory of a cooking appliance according to an embodiment of the present invention.

[0026] Figure 3 is a flow chart of a method for controlling a cooking appliance according to an embodiment of the present invention.

[0027] Figure 4 is a flow chart of a method for controlling a cooking appliance according to another embodiment of the present invention.

[0028] Figure 5 is a flow chart of a method for controlling a cooking appliance according to yet another embodiment of the present invention.

[0029] Figure 6 is a flow chart of a method for controlling a cooking appliance according to yet another embodiment of the present invention.

[0030] Figure 7 is a schematic structural diagram of an electronic device according to an embodiment of the present invention.

[0031] Reference numerals:

[0032] Cooking appliance 100,

[0033] Cooking body 10, cooking container 11, cooking cavity 110, cover 20,

[0034] Heating device 30, cooking accessory 60, containing portion 61, containing space 611, through hole 612, flow gap 613, medium replacement portion 62, medium replacement cavity 621,

[0035] Electronic device 70 , memory 71 , processor 72 . DETAILED DESCRIPTION

[0036] Embodiments of the present invention are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0037] The following describes a method for controlling a cooking appliance according to an embodiment of the present invention with reference to the accompanying drawings.

[0038] like Figure 1-Figure 6 As shown, a control method for a cooking appliance according to an embodiment of the present invention.

[0039] like Figure 1 and Figure 2 As shown, the cooking utensil 100 according to an embodiment of the present invention includes a cooking body 10, a cover body 20, a heating device 30 and cooking accessories 60, wherein the cooking body 10 is provided with a cooking container 11, the cooking container 11 is a straight inner pot, and a cooking cavity 110 capable of cooperating with and placing ingredients is defined between the cooking container 11 and the cover body 20.

[0040] The cooking accessory 60 is detachably disposed in the cooking cavity 110, and the cooking accessory 60 specifically includes a holding portion 61 and a medium displacement portion. Specifically, the holding portion 61 has a holding space 611, and the holding space 611 can be used to hold rice. A flow gap 613 that allows fluid to pass through is defined between the outer wall of the holding portion 61 and the inner wall of the cooking cavity 110. A through hole 612 is provided on the holding portion 61, and the through hole 612 can connect the holding space 611 and the flow gap 613 to facilitate the flow of liquid between the holding space 611 and the flow gap 613. The medium displacement portion 62 has a medium displacement cavity 621 with an open lower end, and the medium displacement portion 62 is disposed below the holding portion 61 (in the up and down direction as shown in FIG. 1 ). Figure 1As shown in the figure, the medium displacement part 62 itself or the medium displacement part 62 and the containing part 61 together define a medium displacement chamber 621 with a bottom opening. When the heating device 30 heats the cooking chamber 110, water vapor can be generated in the medium displacement chamber 621, and the water vapor can press out the liquid in the medium displacement chamber 621, so that the liquid level in the cooking chamber 110 increases. Therefore, the liquid in the cooking chamber 110 can enter the containing space 611 through the through hole 612 to spray and flush the rice in the containing space 611, so that the rice is fully in contact with the liquid, so that the sugar in the rice can be precipitated. When the cooking device 100 stops heating or the heating power is reduced, the water vapor in the medium displacement chamber 621 is liquefied and the volume is reduced, and the liquid outside the medium displacement chamber 621 enters the medium displacement chamber 621 to replace the space previously occupied by the water vapor. Therefore, the liquid level of the cooking chamber 110 is lowered, and the rice-water separation is achieved in the containing space 611, which effectively reduces the sugar content of the rice.

[0041] The cooking utensil 100 of the present invention may be an electric rice cooker, an electric pressure cooker, an electric stew pot or a health pot. The present invention takes the cooking utensil 100 as an electric rice cooker with a function of cooking and draining rice as an example for explanation, but this does not limit the protection scope of the present invention. After reading the specification of the present application and knowing the technical concept of the present application, it is obvious that the cooking utensil 100 of the present application can be applied to an electric pressure cooker, an electric stew pot or a health pot, etc. by a person of ordinary skill in the art.

[0042] For example, the electric rice cooker can have the function of making drained rice, and the key is: the rice and the rice soup can be separated during the cooking process, the filtered rice is placed on the steamer and steamed, and the rice soup is left in the cooking chamber 110 to reduce the sugar content of the rice. The cooking utensil 100 includes at least a water absorption stage, a heating stage and a boiling stage. In the water absorption stage, the rice and water are mixed, that is, the rice is soaked in water, and the rice absorbs water in the water absorption stage. Specifically, the rice can be placed in the holding space 611, and then clean water is injected into the cooking chamber 110 until the clean water covers the rice. It should be understood here that in the water absorption stage, the heating device 30 can be used to heat or not heat the cooking chamber 110. In the heating stage, the heating device 30 can be used to heat the rice and water until the water boils and then enters the boiling stage.

[0043] Wherein, in some embodiments, Figure 3 As shown, the cooking appliance 100 may include a boiling stage during the cooking process, and the boiling stage includes a flushing stage. The control method of the cooking appliance 100 may include:

[0044] During the flushing stage, the heating device 30 is controlled to operate at a first preset power so that the liquid in the cooking cavity 110 enters the containing space 611 to flush the food.

[0045] According to the control method of the cooking apparatus 100 during cooking of the embodiment of the present invention, since the cooking body 10 is a straight pot, the cooking body 10 is suitable for setting a universal cooking accessory 60, and the gap between the cooking accessory 60 and the side wall of the cooking cavity 110 is relatively large, by controlling the heating device to work at a relatively large power such as the first preset power during the flushing stage, the liquid in the cooking cavity 110 can enter the holding space 611 to flush the food. In other words, the water in the cooking cavity 110 can circulate between the cooking cavity 110 and the holding space 611 during the flushing stage, so as to achieve the stirring and flushing of the rice by the water flow. In this way, the problem that the water level rise is difficult and difficult to control due to the large gap between the cooking accessory 60 and the side wall of the cooking cavity 110 can be avoided, and the phenomenon of overflowing the pot or the cooked food not being fully cooked during the cooking process can be prevented.

[0046] Specifically, water can fully stir the rice in the holding space 611, and can repeatedly wash the rice in the holding space 611 to break up the rice and prevent the rice from agglomerating, thereby facilitating the sugar draining, allowing the rice to fully absorb water and heat, thereby preventing the rice from being undercooked, and further improving the taste of the rice. At the same time, the friction effect between the rice can be increased, which is conducive to shedding the starch on the surface of the rice, and further reducing the sugar content in the rice.

[0047] It should be understood that the cooking container 11 is a straight inner pot, that is, the cooking container 11 is a non-shrinking inner pot, and the cooking cavity 110 is a non-shrinking cavity structure, which is convenient for arranging universal cooking accessories 60 in the cooking container 11. The first preset power is the high power when the heating device 30 is working, so that the water in the cooking cavity 110 is in a state of substantial boiling.

[0048] Therefore, the control method of the cooking appliance according to the embodiment of the present invention has the advantages of being able to stir and rinse the rice, thereby improving the water absorption uniformity and heating uniformity of the rice, thereby improving the sugar draining effect of the rice, etc.

[0049] The following describes a control method for a cooking appliance according to some specific embodiments of the present invention. The cooking appliance 100 of the present invention may include: a self-checking stage, a heating stage, a boiling stage, a rice stewing stage, and a heat preservation stage, wherein the boiling stage includes a high-temperature water absorption stage, a flushing stage, and a gelatinization stage.

[0050] In some optional embodiments, the first preset power is the high power when the heating device 30 is working. In this way, the water in the cooking cavity 110 can be in a relatively large boiling state, which facilitates the water to circulate between the cooking cavity 110 and the containing space 611, so as to achieve the stirring and flushing of the rice by the water flow.

[0051] It should be understood that "high power" refers to the case where the power modulation ratio of the heating device 30 is greater than 6 / 16. The "power modulation ratio" refers to the ratio of the actual working time of the heating device 30 in each heating cycle to the heating cycle. For example, 6 / 16 may mean that in a heating cycle of 16 seconds, the heating device 30 works for 6 seconds in the heating cycle, and the heating device 30 does not work for the remaining 10 seconds. Specifically, "high power" can be the high power or full power of the heating device 30.

[0052] Furthermore, the first preset power is preferably the full power of the heating device 30 when it is working. It should be understood here that "full power" refers to the rated power of the heating device 30. This further facilitates heating the water in the cooking cavity 110, so that the water has a large boiling state, thereby facilitating the water to enter the holding space 611 to stir and rinse the rice.

[0053] In some embodiments of the present invention, the control method of the cooking appliance 100 during cooking includes the following steps:

[0054] S1 : determining a preset water volume according to a gap volume between the cooking attachment 60 and a side wall of the cooking cavity 110 .

[0055] Optionally, the cooking container 11 of the cooking utensil 100 is formed as a straight inner pot, the cooking container 11 has a cooking cavity 110, and the cooking accessory 60 is a universal pot. During the cooking process, the universal pot is matched in the straight inner pot, and the distance between the pot wall and the pot wall is large, forming a large gap space. In the flushing stage, the control device determines the volume of clean water that needs to be added to the cooking cavity 110 according to the volume of the gap space to ensure that water can enter the holding space 611 to stir and flush the rice during the flushing stage, so that the cooking utensil 100 can perform normal cooking work. It should be understood here that the straight inner pot and the universal pot are universal structures, that is, the matching structure of the straight inner pot and the universal pot can be applied to cooking utensils 100 of different models to reduce the cost of manufacturing management and the convenience of use.

[0056] S2, determining a first preset heat amount according to a preset water volume.

[0057] Optionally, the control device can calculate the heat required for boiling the clean water according to the volume of clean water to be added, and then the cooking device 100 can provide corresponding heat to ensure that the added clean water can boil reliably and fully to rinse and wash the rice.

[0058] S3, determining a first preset power according to the first preset heat.

[0059] Optionally, the control device can calculate the first preset power of the heating device 30 in the flushing stage according to the heat required to heat the clean water, and control the heating device 30 to work at the first preset power. In this way, the temperature of the clean water in the cooking cavity 110 can be controlled to rise rapidly until it boils, and the water is ensured to be in a state of substantial boiling. After the water boils, the water level in the cooking cavity 110 rises, so that the water in the cooking cavity 110 can enter the holding space 611 through the through hole 612 to spray and flush the rice in the holding space 611, so that the rice is fully contacted and stirred with the water, and the sugar in the rice can be fully separated out.

[0060] In some optional examples, clean water is added to the cooking cavity 110 before cooking, and the amount of clean water added ensures that the clean water soaks the rice. In the water absorption stage, the control device controls the heating device 30 to work, and the rice soaked in warm water can fully absorb water, the water level in the cooking cavity 110 drops, and the rice is separated from the water. In the flushing stage, the control device controls the heating device 30 to work at a first preset power to ensure that the cooking device 100 can perform cooking work normally and achieve stirring and draining of the rice.

[0061] Specifically, during the flushing stage, the water in the cooking cavity 110 can enter the holding space 611 through the through hole 612, and the water in the holding space 611 can flow out to the cooking cavity 110 through the through hole 612, so as to facilitate flushing and stirring the rice in the holding space 611. In this way, the rice can be broken up and fluffed, preventing the rice from agglomerating, improving the uniformity of water absorption and heating of the rice, making the gelatinization degree of the rice grain surface uniform, avoiding uneven sugar draining after boiling, and facilitating sugar draining. In addition, the stirring process can cause friction between the rice grains, which is conducive to the shedding of surface starch.

[0062] Please refer to the following Figure 4 The control method of the cooking appliance according to a specific embodiment of the present invention is described. The cooking appliance 100 of the present invention may include: a self-checking stage, a heating stage, a boiling stage, a rice stewing stage and a heat preservation stage, wherein the boiling stage includes a high-temperature water absorption stage, a flushing stage and a gelatinization stage.

[0063] like Figure 4 As shown, the control method of the cooking appliance 100 during cooking includes the following steps:

[0064] S101, in the self-check stage, detect the ambient air pressure of the surrounding environment, determine that the ambient air pressure is less than 1 standard atmospheric pressure, and control the cooking appliance to enter the plateau cooking module. In the plateau cooking mode, the boiling stage includes a high-temperature water absorption stage, a flushing stage, and a gelatinization stage.

[0065] Optionally, the cooking appliance 100 is provided with a pressure detection device, which is used to detect the ambient air pressure of the environment around the cooking appliance 100, and send the detection result to the control device, which compares the detection result with the standard atmospheric pressure to determine whether the ambient air pressure is less than 1 standard atmospheric pressure. If the ambient air pressure is greater than or equal to 1 standard atmospheric pressure, the normal cooking mode can be selected for cooking, and if the ambient air pressure is less than 1 standard atmospheric pressure, the plateau cooking mode can be selected for cooking. In this way, the cooking appliance 100 can select a suitable cooking mode according to the ambient air pressure to ensure the cooking effect.

[0066] S102, in the heating stage, controlling the heating device 30 to operate at a third preset power.

[0067] Optionally, the third preset power is greater than the second preset power, and the second preset power may be greater than, less than or equal to the first preset power, and may be selected according to actual conditions. The heating power of the heating device 30 is relatively high, and the temperature of the cooking cavity 110 may be controlled to increase rapidly, so that the temperature of the water in the cooking cavity 110 may gradually increase until it enters the boiling stage.

[0068] S103, the boiling stage includes a high-temperature water absorption stage, which is before the flushing stage. In the high-temperature water absorption stage, the heating device 30 is controlled to operate at a second preset power, which is less than the first preset power, so that the water in the cooking cavity 110 does not overflow.

[0069] Optionally, in the high-temperature water absorption stage, the control device controls the heating device 30 to work at a second preset power, and the heating power of the heating device 30 is relatively low. When heating the cooking cavity 110, the boiling state of the water in the cooking cavity 110 can be controlled to make the boiling degree of the water weak. In this way, not only can the rice fully absorb water in the warm water and improve the water absorption effect, but also the water can be prevented from overflowing from the cooking cavity 110 due to a violent boiling state of the water.

[0070] In some specific examples, the control device controls the heating device 30 to heat intermittently during the high-temperature water absorption stage. The high-temperature water absorption stage has multiple cycles, each cycle includes a heating period and an intermittent period, and the duration ratio of the heating period to the intermittent period in each cycle is 5 / 16. For example, the cycle period can be 2 minutes, and the duration ratio of the heating period to the intermittent period is 5 / 16, which facilitates accurate control of the heating power of the heating device 30, so as to accurately control the temperature of the water in the cooking cavity 110.

[0071] S104, in the flushing stage, controlling the heating device 30 to operate at a first preset power.

[0072] In some specific embodiments, the flushing stage has multiple cycles, each cycle includes a heating period and an intermittent period, and the first preset power of the heating period can be determined according to the heating period and the first preset heat. In this way, during the heating period, the heating device 30 can work at the first preset power. For example, the control device controls the heating device 30 to perform intermittent heating, and the cycle period can be 40 seconds, wherein the heating device 30 can continue to heat for 30 seconds every 10 seconds, so that the average heating power of the heating device 30 is the first preset power. This facilitates accurate control of the heating power of the heating device 30 and accurately controls the temperature in the cooking cavity 110.

[0073] In some optional examples, the duration of the flushing stage can be 4-20 minutes. For example, the duration of the flushing stage is 5 minutes, 10 minutes or 20 minutes. This can ensure that the water flow fully flushes and stirs the rice during the flushing stage, so that the sugar in the rice can be fully separated, thereby reducing the sugar content of the rice.

[0074] In some specific examples, the control device controls the heating device 30 to heat intermittently during the flushing stage. The flushing stage has multiple cycles, each cycle includes a heating period and an intermittent period, and the duration ratio of the heating period to the intermittent period in each cycle is 7 / 16. For example, the cycle period can be 2 minutes, and the duration ratio of the heating period to the intermittent period is 7 / 16, which facilitates accurate control of the heating power of the heating device 30, so as to accurately control the temperature of the water in the cooking cavity 110.

[0075] S105, the boiling stage includes a gelatinization stage, which is after the flushing stage. In the gelatinization stage, the heating device 30 is controlled to work at the second preset power. This can improve the uniformity of the gelatinization degree of the surface of the rice grains, facilitate the sugar removal operation during the cooking process of the rice, prevent the rice from producing more easily digestible starch, and facilitate sugar removal.

[0076] In some specific examples, the control device controls the heating device 30 to perform intermittent heating in the gelatinization stage. The gelatinization stage has multiple cycles, each cycle includes a heating period and an intermittent period, and the ratio of the heating period to the intermittent period in each cycle is 5 / 16. For example, the cycle period can be 5 minutes, and the ratio of the heating period to the intermittent period is 5 / 16, which makes it easy to accurately control the heating power of the heating device 30, so as to improve the cooking effect.

[0077] S106, in the rice stewing stage, the heating device 30 is controlled to work at a fourth preset power. That is, in the rice stewing stage, the rice and water are separated, and the heating device 30 heats the rice at a relatively high heating power. At this time, the heating power of the heating device 30 is relatively high, which can ensure that the rice is cooked through and avoid the problem of the rice not being fully cooked.

[0078] S107 , in the heat preservation stage, controlling the heating device 30 to work at a fifth preset power. Further, the cooking appliance 100 may also be provided with a vacuum device 40 , which evacuates the cooking cavity 110 to reduce the air pressure in the cooking cavity 110 .

[0079] Optionally, in the heat preservation stage, the control device may control the vacuum device 40 to extract the gas in the cooking chamber 110, so that the cooking chamber 110 is in a vacuum state, so as to improve the freshness of the rice. Further, the control device controls the heating device 30 to continue to work at a fifth preset power, which is less than the first preset power, and the heating device 30 may perform intermittent heating. At this time, the heating power of the heating device 30 is low, and the rice can be kept warm so that the user can take the rice at any time.

[0080] In some optional examples of the present invention, first, the amount of water to be added can be calculated based on the spatial distance between the outer wall of the universal kettle and the inner wall of the straight inner pot, preferably 45g-720g of water weight: calculated based on the water required for full gelatinization of every 150g of rice, the rice-water ratio is about 1 / 1.2. It should be understood here that different types of cooking utensils 100 can use this calculation method to increase or decrease (cooking utensils with super large capacity). Then, the amount of heat required to heat the water to boiling is calculated according to the amount of water in the pot (Q=CM△t). After that, the time required to maintain continuous boiling is optimized through heat calculation, and the multiple of the required heat is the controllable continuous heating time, the water specific heat capacity is 4.2, and the heat calculation formula is Q=cmt. Because it is necessary to keep boiling for 1-16s, Q=420J*1s=420J / S is given as an example. Then, the flushing time for cooking the rice and water mixture in the flushing stage is between 4-20 minutes, preferably 5-9 minutes.

[0081] Since there is no sealing structure between the universal kettle and the straight inner pot, it is difficult to generate pressure and flushing control, which easily leads to problems of undercooking and overflow due to low plateau water temperature. The control method of the present invention calculates the amount of flushing water that needs to pass between the kettle wall and the pot wall; calculates the required continuous boiling time based on the heat required for the flushing water; and calculates the power control scheme of the boiling stage based on the relationship between the reduction of the boiling point of the plateau environmental water temperature and the heat required for the flushing water.

[0082] Specifically, the cooking method of the boiling stage is determined by combining the universal kettle and the straight kettle, namely, power on - self-test - heating - (boiling - entering the plateau required heat mode (low power ratio water absorption to prevent overflow) - maintenance - the water level drops after the rice absorbs water and enters (high power ratio boiling gelatinization) - maintenance - the surface of the rice sticks after gelatinization - the channel through which water passes is the channel between the pot wall and the kettle wall, which needs to be lowered to maintain the heat to prevent overflow (maintain the power ratio gelatinization)) - simmer rice - end.

[0083] Reference below Figure 1-Figure 2 The cooking appliance 100 according to the embodiment of the present invention is described. The cooking appliance 100 adopts the cooking appliance control method described in the above embodiment.

[0084] like Figure 1 and Figure 2 As shown, the cooking device 100 according to the embodiment of the present invention comprises a cooking body 10, a cover 20, a heating device 30, a pressure relief device and a cooking accessory 60. The pressure relief device can be used to control the air to enter the cooking cavity 110, or the pressure relief device can be used to control the air to be discharged from the cooking cavity 110, wherein the pressure relief device can be arranged in the cover 20, the cover 20 is provided with a pressure relief hole, and the pressure relief device can be connected with the cooking cavity 110 through the pressure relief hole.

[0085] The cover 20 can be movably arranged on the cooking body 10 between an open position and a closed position. When the cover 20 is in the closed position, it defines a cooking cavity 110 together with the cooking body 10 for placing and cooking food. For example, the cooking body 10 is provided with a cooking container 11, and the cooking cavity 110 is defined between the cooking container 11 and the cover 20. The heating device 30 is used to heat the cooking cavity 110. The heating device 30 is arranged in the cooking body 10. The pressure relief device is used to control the air to enter the cooking cavity 110 or to be discharged from the cooking cavity 110. The vacuum device 40 and the pressure relief device can be arranged on the cover 20.

[0086] The cooking device 100 may further include a cooking accessory 60, which is disposed in the cooking cavity 110. The cooking accessory 60 includes a receiving portion 61 and a medium replacement portion 62. The receiving portion 61 forms a receiving space 611. A flow gap 613 for allowing fluid to pass through is defined between the receiving portion 61 and the inner wall of the cooking cavity 110. A through hole 612 may be provided on the peripheral wall of the receiving portion 61, and the through hole 612 may connect the receiving space 611 and the flow gap 613. The medium replacement portion 62 has a medium replacement cavity 621 with an open lower end. The medium replacement portion 62 is connected to the lower portion of the receiving portion 61, and the lower end of the medium replacement portion 62 may be open to allow liquid to enter and exit through the lower open end of the medium replacement portion 62. The medium replacement portion 62 and the receiving portion 61 define a medium replacement cavity 621, and the medium replacement cavity 621 is connected to the lower open end of the medium replacement portion 62.

[0087] When the heating device 30 heats the cooking cavity 110, water vapor can be generated in the medium replacement cavity 621, and the water vapor can press the liquid in the medium replacement cavity 621 out from the lower open mouth, so that the liquid level in the cooking cavity 110 increases. Therefore, the liquid can enter the holding space 611 through the through hole 612 to spray and flush the rice in the holding space 611, so that the rice is fully in contact with the liquid, so that the sugar in the rice can be precipitated. When the cooking utensil 100 stops heating or the heating power is reduced, the water vapor in the medium replacement cavity 621 is liquefied, and the liquid outside the medium replacement cavity 621 enters the medium replacement cavity 621, replacing the space previously occupied by the water vapor, so that the liquid level of the cooking cavity 110 is lowered, and the rice-water separation is achieved in the holding space 611, effectively reducing the sugar content of the rice.

[0088] Furthermore, the cooking appliance 100 may also include a control device, which is used to control the heating device 30 to operate at a first preset power during the flushing stage, so that the liquid in the cooking cavity 110 enters the containing space 611 to flush the food.

[0089] According to the cooking utensil 100 of the embodiment of the present invention, since the cooking body is a straight pot, the gap between the cooking attachment 60 and the side wall of the cooking cavity 110 is relatively large. By controlling the heating device to work at a high power such as the first preset power during the flushing stage, the liquid in the cooking cavity 110 can smoothly enter the holding space 611 to flush the food. In other words, the water in the cooking cavity 110 can circulate between the cooking cavity 110 and the holding space 611 during the flushing stage, so as to achieve the stirring and flushing of the rice by the water flow. In this way, the water can fully stir the rice in the holding space 611, and can repeatedly flush the rice in the holding space 611 to break up the rice and avoid rice agglomeration, thereby facilitating the drainage of sugar, allowing the rice to fully absorb water and be heated, thereby preventing the rice from being undercooked, and further improving the taste of the rice. At the same time, the friction effect between the rice can be increased, which is conducive to the shedding of starch on the surface of the rice, and further reducing the sugar content in the rice.

[0090] The following describes the cooking appliance 100 according to some specific embodiments of the present invention. The cooking appliance 100 of the present invention may include: a self-checking stage, a heating stage, a boiling stage, a rice stewing stage and a heat preservation stage, wherein the boiling stage includes a high-temperature water absorption stage, a flushing stage and a gelatinization stage.

[0091] In some embodiments, when the cooking appliance 100 is in the flushing stage, the control device is used to determine a preset water volume based on the gap volume between the cooking accessory 60 and the side wall of the cooking cavity 110, then determine a first preset heat based on the preset water volume, and then control the heating device 30 to operate at a first preset power based on the first preset heat, so that the water in the cooking cavity 110 enters the holding space 611 to flush the food.

[0092] In some optional embodiments, the cooking device 100 includes a cooking container 11, which is formed as a straight inner pot, i.e., a non-narrowed inner pot, a cooking cavity 110 is formed in the cooking container 11, and the cooking accessory 60 is a universal pot. During the cooking process, the universal pot is fitted into the straight inner pot, and the distance between the pot wall and the pot wall is relatively large.

[0093] Optionally, the spacing between the pot wall of the universal pot and the side wall of the cooking cavity 110 can be 1-50 mm, for example, the spacing between the pot wall and the pot wall can be 10 mm, which can ensure smooth assembly of the cooking utensil 100 and reduce the manufacturing precision requirements. It should be understood here that the straight inner pot and the universal pot are universal structures, which can be applied to different models of cooking utensils 100, reducing the cost of manufacturing management and convenience of use.

[0094] Further, the height of the containing portion 61 is between 10 and 300 mm. That is, the distance between the outer bottom wall and the upper edge of the containing portion 61 is 10 to 300 mm. The outer bottom wall of the containing portion 61 is connected to the medium replacement portion 62. Optionally, a handle flange may be provided above the containing portion 61, and the handle flange is connected to the upper edge of the containing portion 61.

[0095] In some optional embodiments, the flushing stage has multiple cycles, each cycle includes a heating period and an intermittent period, and the control device is used to determine the first preset power of the heating period according to the heating period and the first preset heat. In this way, during the heating period, the heating device 30 can work at the first preset power.

[0096] For example, the control device controls the heating device 30 to perform intermittent heating, and the cycle period may be 40 seconds, wherein the heating device 30 may heat continuously for 30 seconds every 10 seconds, so that the average heating power of the heating device 30 is the first preset power. This facilitates accurate control of the heating power of the heating device 30, so as to accurately control the temperature in the cooking cavity 110.

[0097] In some optional examples, the duration of the flushing stage may be 4-20 minutes. For example, the duration of the flushing stage may be 5 minutes, 10 minutes or 20 minutes. This ensures that the water flow can fully flush and stir the rice during the flushing stage, so that the sugar in the rice can be fully separated out, thereby reducing the sugar content of the rice.

[0098] In some optional embodiments, a high-temperature water absorption stage is included before the flushing stage, and the control device is used to control the heating device 30 to operate at a second preset power during the high-temperature water absorption stage, and the second preset power is less than the first preset power to prevent water in the cooking cavity 110 from overflowing.

[0099] In some optional embodiments, a self-checking stage is included before the heating stage, in which the ambient air pressure of the surrounding environment is detected, and the control device is used to determine that the ambient air pressure is less than 1 standard atmospheric pressure, and control the cooking appliance 100 to enter a plateau cooking mode.

[0100] Specifically, the cooking appliance 100 is provided with a pressure detection device, which is used to detect the ambient air pressure of the environment around the cooking appliance 100, and send the detection result to the control device, which compares the detection result with the standard atmospheric pressure to determine whether the ambient air pressure is less than 1 standard atmospheric pressure. If the ambient air pressure is greater than or equal to 1 standard atmospheric pressure, the ordinary cooking mode can be selected for cooking, and if the ambient air pressure is less than 1 standard atmospheric pressure, the plateau cooking mode can be selected for cooking, so that the appropriate cooking mode can be selected according to the ambient air pressure to ensure the cooking effect.

[0101] In some optional embodiments, a gelatinization stage is included after the flushing stage, and the control device is used to control the heating device 30 to work at a second preset power during the gelatinization stage. This can improve the uniformity of the gelatinization degree of the surface of the rice grains, facilitate the sugar removal operation during the cooking process, prevent the rice from producing more easily digestible starch, and facilitate sugar removal.

[0102] The electronic device 70 according to an embodiment of the present invention is described below. Figure 7 As shown, it includes a memory 71 and a processor 72; wherein the processor 72 can run a program corresponding to the executable program code by reading the executable program code stored in the memory 71, so as to implement the control method of the cooking appliance 100 as in the above embodiment.

[0103] According to the electronic device 70 of the embodiment of the present invention, when the processor 72 executes the control program of the cooking appliance 100 stored in the memory 71, the control method of the cooking appliance 100 according to the above-mentioned embodiment of the present invention is implemented, and the rice can be stirred, so as to improve the uniformity of water absorption and heating of the rice, thereby improving the sugar draining effect of the rice and other advantages.

[0104] The following describes a non-transitory computer-readable storage medium according to an embodiment of the present invention. The non-transitory computer-readable storage medium according to an embodiment of the present invention stores a computer program, which, when executed by a processor, implements the control method of the cooking appliance 100 as described above.

[0105] According to the non-transitory computer-readable storage medium of the embodiment of the present invention, when the control program of the cooking appliance 100 stored in the storage medium is executed by the processor, the control method of the cooking appliance 100 according to the above-mentioned embodiment of the present invention is implemented, and the rice can be stirred to improve the uniformity of water absorption and heating of the rice, thereby improving the sugar draining effect of the rice and other advantages.

[0106] Other structures and operations of the cooking appliance 100 according to the embodiment of the present invention are known to those skilled in the art and will not be described in detail here.

[0107] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention. In addition, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, unless otherwise specified, "multiple" means two or more. In the description of the present invention, the first feature "above" or "below" the second feature may include the first and second features being in direct contact, or the first and second features not being in direct contact but being in contact through another feature between them.

[0108] In the description of the present invention, “on”, “over” and “above” a first feature from a second feature includes the first feature being directly above and obliquely above the second feature, or simply means that the first feature is horizontally higher than the second feature.

[0109] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0110] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0111] Although the embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.

[0112] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In the description of this application, the meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0113] Any process or method description in a flowchart or otherwise described herein may be understood to represent a module, fragment or portion of code comprising one or more executable instructions for implementing the steps of a custom logical function or process, and the scope of the preferred embodiments of the present application includes alternative implementations in which functions may not be performed in the order shown or discussed, including performing functions in a substantially simultaneous manner or in the reverse order depending on the functions involved, which should be understood by technicians in the technical field to which the embodiments of the present application belong.

[0114] The logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as an ordered list of executable instructions for implementing logical functions, and can be embodied in any computer-readable medium for use by an instruction execution system, device or apparatus (such as a computer-based system, a system including a processor, or other system that can fetch instructions from an instruction execution system, device or apparatus and execute the instructions), or in combination with these instruction execution systems, devices or apparatuses. For the purpose of this specification, "computer-readable medium" can be any device that can contain, store, communicate, propagate or transmit a program for use by an instruction execution system, device or apparatus, or in combination with these instruction execution systems, devices or apparatuses. More specific examples of computer-readable media (a non-exhaustive list) include the following: an electrical connection with one or more wires (electronic device), a portable computer disk box (magnetic device), a random access memory (RAM), a read-only memory (ROM), an erasable and programmable read-only memory (EPROM or flash memory), a fiber optic device, and a portable compact disk read-only memory (CDROM). In addition, the computer-readable medium may even be paper or other suitable medium on which the program is printed, since the program may be obtained electronically, for example, by optically scanning the paper or other medium and then editing, interpreting or processing in other suitable ways if necessary, and then stored in a computer memory.

[0115] It should be understood that the various parts of the present application can be implemented by hardware, software, firmware or a combination thereof. In the above-mentioned embodiments, multiple steps or methods can be implemented by software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented by hardware, as in another embodiment, it can be implemented by any one of the following technologies known in the art or their combination: a discrete logic circuit having a logic gate circuit for implementing a logic function for a data signal, a dedicated integrated circuit having a suitable combination of logic gate circuits, a programmable gate array (PGA), a field programmable gate array (FPGA), etc.

[0116] A person skilled in the art may understand that all or part of the steps in the method for implementing the above-mentioned embodiment may be completed by instructing related hardware through a program, and the program may be stored in a computer-readable storage medium, which, when executed, includes one or a combination of the steps of the method embodiment.

[0117] In addition, each functional unit in each embodiment of the present application may be integrated into a processing module, or each unit may exist physically separately, or two or more units may be integrated into one module. The above-mentioned integrated module may be implemented in the form of hardware or in the form of a software functional module. If the integrated module is implemented in the form of a software functional module and sold or used as an independent product, it may also be stored in a computer-readable storage medium.

[0118] The storage medium mentioned above may be a read-only memory, a magnetic disk or an optical disk, etc. Although the embodiments of the present application have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limiting the present application. A person of ordinary skill in the art may change, modify, replace and modify the above embodiments within the scope of the present application.

Claims

1. A cooking appliance control method, characterized in that: The cooking utensil comprises a cooking body, a cover, a heating device, a cooking accessory and a control device, wherein the cooking body is a straight pot, a cooking cavity is defined between the cooking body and the cover, the cooking accessory is arranged in the cooking cavity and comprises a holding portion and a medium replacement portion, the holding portion has a holding space and a flow gap is defined between the holding portion and the inner wall of the cooking cavity, the holding portion is provided with a through hole, the through hole communicates the holding space and the flow gap, the medium replacement portion has a medium replacement cavity with an open lower end, The cooking appliance includes a self-checking stage, a heating stage, a boiling stage, a rice-cooking stage and a heat preservation stage, the boiling stage includes a high-temperature water absorption stage, a flushing stage and a gelatinization stage, and the control method includes: In the self-checking stage, the ambient air pressure of the surrounding environment is detected, and if it is determined that the ambient air pressure is less than 1 standard atmospheric pressure, the cooking appliance is controlled to enter the plateau cooking module mode; if the ambient air pressure is greater than or equal to 1 standard atmospheric pressure, the normal cooking mode is controlled to perform cooking; In the heating stage, controlling the heating device to operate at a third preset power; In the flushing stage, the heating device is controlled to work at a first preset power, and the flushing stage has a plurality of cycles, each cycle includes a heating period and an intermittent period, and the first preset power of the heating period is determined according to the heating period and the first preset heat, so that the liquid in the cooking cavity enters the holding space to flush the food; The high-temperature water absorption stage is before the flushing stage. In the high-temperature water absorption stage, the heating device is controlled to work at a second preset power, which is less than the first preset power, so that the water in the cooking cavity does not overflow; wherein the third preset power is greater than the second preset power; During the high-temperature water absorption stage, the control device controls the heating device to intermittently heat, and the high-temperature water absorption stage has multiple cycles, each cycle includes a heating period and an intermittent period; The gelatinization stage is after the flushing stage. In the gelatinization stage, the heating device is controlled to work at a second preset power, and the control device controls the heating device to perform intermittent heating in the gelatinization stage. The gelatinization stage has a plurality of cycles, each cycle including a heating period and an intermittent period. In the rice-simmering stage, controlling the heating device to operate at a fourth preset power; In the heat preservation stage, the heating device is controlled to operate at a fifth preset power.

2. The cooking appliance control method according to claim 1, characterized in that: The first preset power is high power.

3. The cooking appliance control method according to claim 1, characterized in that: The first preset power is full power.

4. The cooking appliance control method according to claim 1, characterized in that: Determining a preset water volume according to the volume of the gap between the cooking attachment and the side wall of the cooking cavity; Determining a first preset heat amount according to the preset water amount; The first preset power is determined according to the first preset heat.

5. A cooking utensil, characterized in that: The cooking appliance adopts the control method of the cooking appliance according to any one of claims 1-4, and the cooking appliance includes a control device, which is used to control the heating device to operate at a first preset power during the flushing stage so that the liquid in the cooking cavity enters the holding space to flush the food.

6. The cooking device according to claim 5, characterized in that: The cooking accessory is a universal kettle, and the distance between the universal kettle and the side wall of the cooking cavity is 1-50 mm.

7. The cooking device according to claim 5, characterized in that: The height of the holding portion for the cooking accessories is 10-300 mm.

8. An electronic device, characterized in that: Including memory and processor; The processor runs a program corresponding to the executable program code by reading the executable program code stored in the memory, so as to implement the control method of the cooking appliance as described in any one of claims 1 to 4.

9. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that: When the program is executed by a processor, the control method of the cooking appliance as claimed in any one of claims 1 to 4 is implemented.

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