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

Abstract

The present invention discloses a cooking appliance, a control method thereof, an electronic device, and a storage medium. The cooking appliance includes a water absorption stage and a boiling stage. The control method of the cooking appliance includes the following steps: stirring the food ingredients in the containing space during the water absorption stage; and controlling the liquid in the cooking cavity to enter the containing space to stir the food ingredients during the boiling stage. According to the control method of the cooking appliance of the embodiments of the present invention, it is possible to stir the rice before the boiling stage, which is convenient for improving the water absorption uniformity and the heat absorption uniformity of the rice, and thus is convenient for improving the sugar draining effect of the cooked rice.

Description

Technical Field

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

[0002] In the cooking appliances in the related art, such as a rice cooker with the function of preparing drained rice, the rice is likely to agglomerate during the cooking process. The rice grains inside the agglomerated rice balls absorb water unevenly, and the degree of surface gelatinization is uneven, resulting in a poor blood sugar reduction effect. Summary of the Invention

[0003] The present invention aims to at least solve one of the technical problems existing in the prior art. For this reason, an object of the present invention is to provide a control method for a cooking appliance, which can drain sugar from the food materials before boiling and achieve the effect of uniform blood sugar reduction.

[0004] The present invention also provides a cooking appliance.

[0005] The present invention also provides an electronic device.

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

[0007] According to the control method of a cooking appliance according to the first aspect embodiment of the present invention, the cooking appliance includes a cooking main body, a lid, a heating device, a pressure relief device, and a cooking accessory. A cooking cavity is defined between the cooking main body and the lid. The pressure relief device is used to control the air entering or discharging out of the cooking cavity. The cooking accessory is arranged in the cooking cavity and includes a containing part. The containing part has a containing space, and a flow-through gap is defined between the containing part and the inner wall of the cooking cavity. A through hole is provided on the containing part, and the through hole communicates the containing space and the flow-through gap. Wherein, the cooking appliance includes a water absorption stage and a boiling stage, and the control method includes the following steps: stirring the food materials in the containing space during the water absorption stage; controlling the liquid in the cooking cavity to enter the containing space to stir the food materials during the boiling stage.

[0008] According to the control method of a cooking appliance according to the embodiment of the present invention, by arranging a cooking accessory in the cooking cavity and stirring the mixture of water and food materials in the cooking cavity during the water absorption stage to break up the food materials and avoid agglomeration of the food materials, it is beneficial to drain sugar. At the same time, the friction effect between the food materials can be increased, which is beneficial to removing the starch on the surface of the food materials, and finally the purpose of blood sugar reduction is achieved.

[0009] According to some embodiments of the present invention, the step of stirring the food materials in the containing space during the water absorption stage includes: stirring the food materials in the containing space for a first preset duration during the water absorption stage.

[0010] According to some embodiments of the present invention, stirring the food materials in the containing space during the water absorption stage includes: controlling the heating device to operate; determining that the temperature of the cooking cavity is greater than or equal to a first preset temperature, and stirring the food materials in the containing space; determining that the temperature of the cooking cavity is greater than or equal to a second preset temperature, and stopping stirring the food materials in the containing space.

[0011] According to some embodiments of the present invention, the water absorption stage includes a constant temperature stirring stage, and during the constant temperature stirring stage, the heating device is controlled to operate to stir the food materials in the containing space when the temperature of the cooking cavity is a third preset temperature.

[0012] According to some embodiments of the present invention, stirring the food materials in the containing space during the water absorption stage includes: performing mechanical stirring or pressure-changing sudden boiling stirring on the food materials in the containing space during the water absorption stage.

[0013] According to some embodiments of the present invention, the pressure-changing sudden boiling stirring is positive pressure sudden boiling stirring or negative pressure sudden boiling stirring.

[0014] According to some embodiments of the present invention, the cooking appliance is provided with a vacuum device, and the vacuum device is used to evacuate the cooking cavity to reduce the air pressure in the cooking cavity. The negative pressure sudden boiling stirring includes: controlling the vacuum device to evacuate the cooking cavity; controlling the pressure relief device to perform at least one pressure relief on the cooking cavity.

[0015] According to the cooking appliance of the second aspect embodiment of the present invention, the cooking appliance adopts the control method of the cooking appliance according to the first aspect embodiment. The cooking appliance includes a control device, and the control device is used to control the food materials in the containing space to be stirred during the water absorption stage; the control device is further used to control the liquid in the cooking cavity to enter the containing space to stir the food materials during the boiling stage.

[0016] According to the cooking appliance of the embodiment of the present invention, by arranging a cooking accessory in the cooking cavity and using the control device to stir the mixture of water and food materials in the cooking cavity during the water absorption stage, the food materials are broken up to avoid caking of the food materials, thereby facilitating sugar draining. At the same time, the friction effect between the food materials can be increased, which is beneficial to shedding the starch on the surface of the food materials, and finally the purpose of reducing sugar is achieved.

[0017] According to the electronic device of the third aspect embodiment of the present invention, it 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 be used to implement the control method of the cooking appliance as described in the above embodiments.

[0018] A non - transitory computer - readable storage medium according to an embodiment of the fourth aspect of the present invention stores a computer program, and when the program is executed by a processor, it implements the control method of the cooking appliance as described in the above - mentioned embodiment.

[0019] Additional aspects and advantages of the present invention will be given in part in the following description, become apparent in part from the following description, or be learned through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The above - mentioned and / or additional aspects and advantages of the present invention will become apparent and be readily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0021] Figure 1 is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention.

[0022] Figure 2 is a schematic structural diagram of the lid of the cooking appliance according to an embodiment of the present invention.

[0023] Figure 3 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention.

[0024] Figure 4 is a flowchart of a control method of a cooking appliance according to another embodiment of the present invention.

[0025] Figure 5 is a pressure / temperature - time curve graph of the cooking appliance during operation according to an embodiment of the present invention.

[0026] Figure 6 is a schematic structural diagram of an electronic device according to an embodiment of the present invention.

[0027] Figure 7 is a flowchart of a control method of a cooking appliance according to another embodiment of the present invention.

[0028] Figure 8 is a flowchart of a control method of a cooking appliance according to another embodiment of the present invention.

[0029] REFERENCE MARKS:

[0030] Cooking appliance 100,

[0031] Cooking main body 10, cooking container 11, cooking cavity 110, lid 20, pressure - relief hole 201,

[0032] Heating device 30, vacuum device 40, vacuum pump 41, solenoid valve 42, check valve 43, air pipe 44, pressure - relief device 50, cooking accessory 60, holding part 61, holding space 611, through - hole 612, flow - through gap 613, medium replacement part 62, medium replacement cavity 621,

[0033] An electronic device 70, a memory 71, and a processor 72. Detailed implementation manners

[0034] Embodiments of the present invention will be described in detail below. Examples of the embodiments are shown in the accompanying drawings, where the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention and should not be construed as a limitation of the present invention.

[0035] Reference will be made below Figures 1 - 5 to describe some control methods during the cooking process of a cooking appliance 100 according to an embodiment of the present invention.

[0036] As Figure 1 and Figure 2 shown, a cooking appliance 100 according to an embodiment of the present invention includes a cooking main body 10, a lid 20, a heating device 30, a pressure relief device 50, and a cooking accessory 60. Among them, the cooking main body 10 may be provided with a cooking container 11, and a cooking cavity 110 that can cooperate and place food materials may be defined between the cooking container 11 and the lid 20.

[0037] The pressure relief device 50 can be used to control the entry of air into the cooking cavity 110, or the pressure relief device 50 can be used to control the discharge of air from the cooking cavity 110. Among them, the pressure relief device 50 is disposed in the lid 20, the lid 20 is provided with a pressure relief hole 201, and the pressure relief device 50 communicates with the cooking cavity 110 through the pressure relief hole 201. For example, the pressure relief device 50 is a pressure relief valve.

[0038] The cooking accessory 60 is disposed in the cooking cavity 110. Specifically, the cooking accessory 60 may include a containing portion 61. In some examples, the containing portion 61 may have a containing space 611. An over-flow gap 613 allowing fluid to pass through may be defined between the outer wall of the containing portion 61 and the inner wall of the cooking cavity 110. A through hole 612 may be provided on the containing portion 61, and the through hole 612 communicates the containing space 611 and the over-flow gap 613 to facilitate the flow of liquid between the containing space 611 and the over-flow gap 613.

[0039] The cooking appliance 100 in the present invention may be an electric rice cooker, an electric pressure cooker, an electric stew pot, or a health kettle. The present invention takes the cooking appliance 100 as an electric rice cooker with the function of cooking and draining rice as an example for illustration, but this is not a limitation on the protection scope of the present invention. After reading the specification of the present application, those of ordinary skill in the art can obviously apply the cooking appliance 100 of the present application to an electric pressure cooker, an electric stew pot, a health kettle, etc. when knowing the technical concept of the present application.

[0040] For example, a rice cooker can have the function of making drained rice. The key is that during the cooking process, the separation of rice and rice soup can be achieved, and the filtered rice is steamed on a steamer to reduce the sugar content of the rice. The cooking appliance 100 can include a water absorption stage, a heating stage, and a boiling stage. During the water absorption stage, the rice and water are mixed, that is, the rice is soaked in water, and the rice absorbs water during the water absorption stage. Specifically, the rice can be placed in the containing space, and then clear water is injected into the cooking cavity until the clear water submerges the rice. It should be understood here that during the water absorption stage, it can be selectively heated or not heated the cooking cavity 110 by using the heating device 30. During the heating stage, the heating device 30 can be used to heat the rice and water until the water boils and enters the boiling stage.

[0041] Among them, in some embodiments, such as Figure 7 As shown, during the cooking process of the cooking appliance 100, it includes: a water absorption stage and a boiling stage. The control method for the cooking of the cooking appliance 100 can include the following steps:

[0042] S001, stir the food ingredients in the containing space 611 during the water absorption stage.

[0043] For example, during the cooking process of a rice cooker, it can include: a water absorption stage, a heating stage, and a boiling stage. The rice cooker can be provided with a control device. During the water absorption stage, the control device can control the stirring device in the cooking appliance 100 to work and stir the rice in the containing space 611.

[0044] S002, control the liquid in the cooking cavity to enter the containing space to stir the food ingredients during the boiling stage.

[0045] For example, the control device can control the stirring device in the cooking appliance 100 to work and stir the rice in the containing space 611.

[0046] It should be understood here that the stirring device can be a mechanical stirring device or a pressure mutation stirring device. For example, the positive pressure mutation stirring device is the pressure relief device 50, and the negative pressure mutation stirring device is the pressure relief device 50 and the vacuum device 40.

[0047] Therefore, during the water absorption stage and the boiling stage, the liquid in the cooking chamber 110 can enter the containing space 611 through the through holes 612, or the liquid in the containing space 611 can flow out through the through holes 612 into the cooking chamber 110, facilitating the flushing and stirring of the rice in the containing space 611. In this way, the rice can be broken up and fluffed, preventing the rice from clumping, improving the water absorption uniformity and heating uniformity of the rice, making the gelatinization degree on the surface of the rice grains uniform, avoiding uneven sugar drainage after boiling, and facilitating sugar drainage. Moreover, during the stirring process, the rice grains can rub against each other, facilitating the shedding of the surface starch. At the same time, in a low-pressure vacuum environment, it is beneficial for the rice grains to absorb water, which is conducive to gelatinization and facilitates sugar removal. Furthermore, stirring the rice during the water absorption stage before the boiling stage can also avoid the boiling effect.

[0048] According to the control method during cooking of the cooking appliance 100 according to an embodiment of the present invention, by arranging a cooking accessory 60 in the cooking chamber 110 and stirring the rice during the water absorption stage, the circulation of water between the cooking chamber 110 and the containing space 611 is realized. In this way, the water can fully stir the mixture of water and rice in the cooking chamber 110 during the water absorption stage, can repeatedly flush the rice in the containing space 611, break up the rice, and prevent the rice from clumping, thereby facilitating sugar drainage, enabling the rice to fully absorb water and heat, preventing the cooked rice from being undercooked, and further improving the taste of the cooked rice. At the same time, the friction effect between the rice grains can be increased, facilitating the shedding of the starch on the surface of the rice, and further reducing the sugar content in the rice.

[0049] Therefore, according to the control method of the cooking appliance 100 according to an embodiment of the present invention, stirring the rice during the water absorption stage can break up the rice, prevent the rice from clumping, and facilitate improving the water absorption uniformity and heating uniformity of the rice, thereby facilitating improving the sugar drainage effect of the cooked rice.

[0050] The following refers to the attached Figure 3 Describe the specific steps of the control method during cooking of the cooking appliance 100 in some embodiments.

[0051] In some embodiments of the present invention, the stirring of the ingredients in the containing space during the water absorption stage includes: stirring the ingredients in the containing space for a first preset duration during the water absorption stage. During the water absorption stage, the heating device 30 does not work and does not perform heating. After stopping stirring and entering the heating stage, the heating device 30 starts to work again. In this way, the stirring time of the rice can be accurately controlled during the water absorption stage, which can not only ensure that the rice is broken up and prevent the rice from clumping, but also avoid over-stirring the rice, facilitating the control of the duration of the water absorption stage.

[0052] In other embodiments of the present invention, as Figure 8 shown, the stirring of the ingredients in the containing space during the water absorption stage includes:

[0053] S01, control the operation of the heating device.

[0054] Optionally, the control device controls the operating state of the heating device to facilitate heating the cooking cavity 110.

[0055] S02, determine that the temperature of the cooking cavity is greater than or equal to a first preset temperature, and stir the food ingredients in the containing space.

[0056] Optionally, the cooking appliance 100 is provided with a temperature detection device for detecting the temperature in the cooking cavity 110. After the temperature of the cooking cavity 110 reaches the first preset temperature, control the stirring device to stir the rice in the containing space 611.

[0057] S03, determine that the temperature of the cooking cavity is greater than or equal to a second preset temperature, and stop stirring the food ingredients in the containing space.

[0058] Optionally, after the temperature detection device detects that the temperature of the cooking cavity 110 reaches the second preset temperature, control the stirring device to stop stirring the rice in the containing space 611.

[0059] Thus, the temperature of the cooking cavity 110 during stirring can be accurately limited in the water absorption stage, so as to stir the rice within a suitable temperature range.

[0060] For example, the first preset temperature can be 25°C, 28°C or 30°C, and the second preset temperature can be 65°C, 70°C or 80°C. When the first preset temperature is 25°C and the second preset temperature is 80°C, the rice is stirred during the period when the temperature of the cooking cavity 110 is between 25°C and 80°C in the water absorption stage.

[0061] In some other embodiments of the present invention, the water absorption stage includes a constant temperature stirring stage. In the constant temperature stirring stage, control the heating device to operate to stir the food ingredients in the containing space in a state where the temperature of the cooking cavity is a third preset temperature. In this way, the rice can be stirred at a constant temperature, which further facilitates the limitation of the stirring conditions of the rice and improves the stirring effect. For example, the temperature of the constant temperature stirring stage can be set to 70°C, and the duration of the constant temperature stirring stage can be set to 5 minutes.

[0062] In some embodiments, stirring the food ingredients in the containing space in the water absorption stage includes mechanically stirring or variably pressurizing and boiling suddenly the food ingredients in the containing space. In this way, the rice can be stirred by means of mechanical stirring or variably pressurizing and boiling suddenly.

[0063] In some examples, the cooking appliance 100 is provided with a mechanical stirring device, and the mechanical stirring device may be provided with a stirring member to stir the rice in the containing space 611 by using the stirring member.

[0064] In other examples, during the water absorption stage, a positive pressure environment greater than the atmospheric pressure is formed in the cooking cavity 110. By opening the pressure relief device 50 to control the gas discharge from the cooking cavity 110, positive pressure sudden boiling stirring can be achieved.

[0065] In other examples, during the water absorption stage, a positive pressure environment greater than the atmospheric pressure is formed in the cooking cavity 110. By opening the pressure relief device 50 to control the gas discharge from the cooking cavity 110, positive pressure sudden boiling stirring can be achieved, and water flows between the cooking cavity 110 and the containing space 611.

[0066] In other examples, the cooking appliance 100 is provided with a vacuum device 40, and the vacuum device 40 is used to perform a pumping operation on the cooking cavity 110, so that the pressure of the gas in the cooking cavity 110 can be reduced by using the vacuum device 40. During the water absorption stage, a negative pressure environment less than the atmospheric pressure is formed in the cooking cavity 110 by using the vacuum device 40. By opening the pressure relief device 50 to control the air entering the cooking cavity 110, negative pressure sudden boiling stirring can be achieved, and water flows between the cooking cavity 110 and the containing space 611.

[0067] In some specific embodiments, the cooking appliance 100 of the present invention may include: a water absorption stage, a heating stage, a boiling stage, a rice simmering stage, and a heat preservation stage. The control method during the cooking of the cooking appliance 100 may include the following steps:

[0068] S1. During the water absorption stage, the vacuum device 40 and the pressure relief device 50 can be controlled to operate.

[0069] Optionally, during the water absorption stage, the control device can control the vacuum device 40 and the pressure relief device 50 to operate to form a pressure fluctuation in the cooking cavity to achieve pressure stirring. Further, the control device can control the heating device 30 to operate. At this time, the heating power of the heating device 30 is relatively low, and when heating the cooking cavity 110, the temperature of the cooking cavity 110 can be controlled within a certain temperature range higher than the room temperature. For example, the temperature of the cooking cavity 110 can be controlled to be 50°C.

[0070] S2. During the heating stage, the vacuum device 40 and the pressure relief device 50 can be controlled to operate.

[0071] Optionally, during the heating stage, the control device can control the vacuum device 40 and the pressure relief device 50 to operate to form a pressure fluctuation in the cooking cavity to achieve pressure stirring. Further, the control device can control the heating device 30 to operate. At this time, the heating power of the heating device 30 is relatively high, and the temperature of the cooking cavity 110 can be quickly increased. When the temperature in the cooking cavity 110 reaches the upper limit temperature, the control device can control the vacuum device 40 and the pressure relief device 50 to stop operating to avoid pressure stirring at a relatively high temperature.

[0072] S3. During the boiling stage, the heating device 30 can be controlled to continue operating.

[0073] Optionally, during the boiling stage, the control device can control the heating device 30 to continue operating.

[0074] S4. During the rice simmering stage, the heating device 30 can be controlled to continue operating.

[0075] Optionally, during the rice simmering stage, the control device can control the heating device 30 to continue operating. At this time, the heating power of the heating device 30 is relatively high, which can ensure that the rice is cooked thoroughly.

[0076] S5. During the heat preservation stage, the vacuum device 40 can be controlled to evacuate the cooking cavity 110.

[0077] Optionally, during the heat preservation stage, the control device can control the vacuum device 40 to extract the gas in the cooking cavity 110 so that the cooking cavity 110 can be in a vacuum state to facilitate improving the freshness preservation of the rice. Further, the control device can control the heating device 30 to continue operating. At this time, the heating power of the heating device 30 is relatively low, which can keep the rice warm so that the user can take the rice at any time.

[0078] Therefore, the control method of the present invention facilitates cooking low-sugar rice using the cooking appliance 100, effectively reducing the sugar content in the rice and improving the dietary health of users.

[0079] Further, the cooking accessory 60 can further include a medium replacement part 62, and the medium replacement part 62 can be arranged below the holding part 61 (the up and down direction is as Figure 1As shown, the medium replacement part 62 and the containing part 61 can jointly define a medium replacement cavity 621 with an opening at the bottom. When the heating device 30 heats the cooking cavity 110, water vapor can be generated in the medium replacement cavity 621. The water vapor can press out the liquid in the medium replacement cavity 621, causing the liquid level in the cooking cavity 110 to rise. Thus, the liquid in the cooking cavity 110 can enter the containing space 611 through the through hole 612 to spray and wash the rice in the containing space 611, enabling the rice to come into full contact with the liquid and allowing the sugar in the rice to precipitate. When the cooking appliance 100 stops heating or the heating power decreases, the water vapor in the medium replacement cavity 621 liquefies, and the liquid outside the medium replacement cavity 621 enters the medium replacement cavity 621 to replace the space previously occupied by the water vapor. Therefore, the liquid level in the cooking cavity 110 drops, and rice-water separation is achieved in the containing space 611, effectively reducing the sugar content of the rice.

[0080] That is to say, a variable pressure function can be provided during the water absorption stage and / or the heating stage before the boiling stage. The cooking process of low-sugar rice generally includes a water absorption stage (not necessary, sometimes the water absorption stage can be omitted to directly enter the heating stage, and water absorption also occurs during the heating stage), a heating stage, a boiling stage, and a simmering stage. Controlling the negative pressure sudden boiling and stirring of the ingredients in the containing space 611 during the water absorption stage and / or the heating stage can solve the problems of rice caking, uneven water absorption, uneven heating, and low fluffiness.

[0081] In some embodiments, as Figure 4 shown, the vacuum device 40 and the pressure relief device 50 cannot be opened simultaneously. Among them, the control device can control the vacuum device 40 and the pressure relief device 50 to work independently. The control method of the cooking appliance 100 can include the following steps:

[0082] S201, control the vacuum device 40 to evacuate the cooking cavity 110.

[0083] For example, during the water absorption stage and / or the heating stage, the control device can control the vacuum device 40 to extract the gas in the cooking cavity 110, thereby reducing the pressure in the cooking cavity 110 and giving the cooking cavity 110 a certain degree of vacuum. This facilitates improving the water absorption effect of the rice.

[0084] S202, control the pressure relief device 50 to relieve the pressure in the cooking cavity 110 at least once.

[0085] For example, during the water absorption stage and / or the heating stage, after evacuation, the control device can control the pressure relief device 50 to connect the cooking cavity 110 with the external environment and relieve the pressure at least once. In this way, before the boiling stage, at least one pressure fluctuation process can be formed in the cooking cavity 110, thereby forming convection in the cooking cavity 110 to stir the rice-water mixture.

[0086] In some specific examples, when the cooking cavity 110 is depressurized multiple times, it can be depressurized multiple times after one evacuation, so that the pressure in the cooking cavity 110 is gradually released and finally reaches the atmospheric pressure of the external environment. It can also be multiple cycles of evacuation and depressurization operations to achieve multiple pressure fluctuations.

[0087] Optionally, during depressurization, it can be controlled through a pressure relief device 50 such as a pressure relief valve.

[0088] In some embodiments of the present invention, the control method of the present application may include:

[0089] Within a first preset time period before the boiling stage, the vacuum device 40 and the pressure relief device 50 can be controlled to be alternately turned on so that the pressure in the cooking cavity 110 alternately changes between a preset first pressure and a preset second pressure, wherein the first pressure is equal to 1 standard atmospheric pressure and the second pressure is less than 1 standard atmospheric pressure.

[0090] Optionally, the first preset time period can be 1 - 20 minutes. For example, the first preset time period can be 5 minutes. The second pressure can be 0.1 - 0.9 standard atmospheric pressure. For example, the second pressure can be 0.6 standard atmospheric pressure.

[0091] For example, during the water absorption stage and / or the heating stage before the boiling stage, within a continuous 10 - minute period, the control device can control the vacuum device 40 and the pressure relief device 50 to be alternately turned on every 2 minutes. This can control the pressure in the cooking cavity 110 to alternately change between a negative pressure value less than 1 standard atmospheric pressure and an atmospheric pressure value of 1 standard atmospheric pressure. In other words, the cooking cavity 110 can be cycled between a vacuum environment and an atmospheric environment. This can not only achieve pressure fluctuations in the cooking cavity 110, ensure the formation of convection in the cooking cavity 110, stir the rice - water mixture, but also enable the rice to absorb water in a vacuum environment, improving the water absorption effect of the rice.

[0092] As follows Figures 1 - 5 Describe the control method during the cooking of the cooking appliance 100 according to some specific embodiments of the present invention.

[0093] S301, start the low - sugar cooking mode of the cooking appliance 100.

[0094] Optionally, as an example, the cooking appliance 100 can be provided with a control panel. The cooking appliance 100 can receive user instructions through the buttons on the control panel, thereby starting the low - sugar cooking mode, and the cooking appliance 100 can cook low - sugar rice.

[0095] For example, the cooking appliance 100 can be an electric rice cooker. The electric rice cooker can be provided with a control panel. The electric rice cooker receives user instructions through the buttons on the control panel, thereby starting the low-sugar cooking mode. After the electric rice cooker starts the low-sugar cooking mode, it can cook low-sugar rice.

[0096] S302, a water absorption stage may be included before the boiling stage. In the water absorption stage, the vacuum device 40 and the pressure relief device 50 are controlled to work.

[0097] For example, during the cooking process of the electric rice cooker, it may include a water absorption stage, a heating stage, and a boiling stage. In the water absorption stage among them, the control device of the electric rice cooker can control the vacuum device 40 and the pressure relief device 50 to work alternately. Specifically, within 5 consecutive minutes of the water absorption stage, the control device can control the vacuum device 40 and the pressure relief device 50 to be alternately turned on every 1 minute, so as to control the pressure in the cooking cavity 110 to cycle between negative pressure and normal pressure. In this way, during the water absorption stage, the pressure in the cooking cavity 110 can be alternately changed between the first negative pressure and normal pressure.

[0098] Therefore, pressure fluctuations can be achieved in the water absorption stage to form convection, so as to wash and stir the rice in the containing space 611. In this way, the rice can be fluffed up, preventing the rice from clumping, improving the water absorption uniformity and heating uniformity of the rice, making the degree of gelatinization on the surface of the rice grains uniform, and facilitating the sugar drainage operation during the rice stewing process.

[0099] In some embodiments, the control method of the present invention may further include: in the water absorption stage, the heating device 30 can be controlled to work so that the temperature of the wall surface of the cooking cavity 110 close to the heating device 30 is less than a preset temperature.

[0100] For example, in the water absorption stage, the control device can control the heating device 30 to work, so as to heat the cooking cavity 110, thereby heating the rice-water mixture in the cooking cavity 110. In this way, the rice can absorb water in warm water and obtain a better water absorption effect. At the same time, the control device can control the heating power of the heating device 30 so that the temperature of the wall surface of the cooking cavity 110 close to the heating device 30 is less than the preset temperature. For example, the preset temperature can be 50 °C, that is, the wall surface of the cooking cavity 110 can be heated during the water absorption stage, but the temperature of the wall surface of the cooking cavity 110 will not exceed 50 °C. In this way, the pressure-changing stirring process can be controlled to proceed at a lower temperature, avoiding excessive gelatinization of the rice and preventing the degree of gelatinization of the rice from continuing to increase. That is to say, it can avoid over-gelatinization of the already gelatinized rice during stirring and prevent the rice from producing more digestible starch.

[0101] In some examples, when controlling the operation of the heating device 30, the control method of the present application may further include: controlling the heating device 30 to continuously heat at a lower power, or controlling the heating device 30 to perform intermittent heating.

[0102] For example, the control device may control the heating device 30 to continuously heat the cooking cavity 110 at a lower power. Optionally, the lower power may be defined as 0.1 - 0.5 of the rated power of the cooking appliance 100. Alternatively, the control device may control the heating device 30 to perform intermittent heating. For example, the cycle period may be 40 seconds. Among them, the heating device 30 may continuously heat for 10 seconds every 30 seconds to reduce the average heating power of the heating device 30. This facilitates accurately controlling the heating power of the heating device 30, so as to accurately control the temperature in the cooking cavity 110 and avoid the situation of too high temperature in the cooking cavity 110.

[0103] In some examples, the preset temperature may be 40°C - 60°C.

[0104] S303. Before the boiling stage, a heating stage may be included. During the heating stage, the vacuum device 40 and the pressure relief device 50 may be controlled to operate.

[0105] For example, during the cooking process of an electric rice cooker, it may include a water absorption stage, a heating stage, and a boiling stage. During the heating stage among them, the control device of the electric rice cooker may control the vacuum device 40 and the pressure relief device 50 to work alternately. Specifically, within 10 consecutive minutes of the heating stage, the control device may control the vacuum device 40 and the pressure relief device 50 to be alternately turned on every 2 minutes, and control the pressure in the cooking cavity 110 to cycle between a negative pressure value and an atmospheric pressure value. In this way, during the heating stage, the pressure in the cooking cavity 110 can be controlled to alternately change between a first negative pressure and an atmospheric pressure.

[0106] In this way, during the heating stage, the rice in the containing space 611 can be washed and stirred, the rice can be fluffed up, preventing the rice from caking, improving the water absorption uniformity and heating uniformity of the rice, making the gelatinization degree of the rice grain surface uniform, and facilitating the sugar drainage operation during the rice simmering process.

[0107] In some embodiments, the control method of the present application may further include: during the heating stage, when the wall temperature of the cooking cavity 110 near the heating device 30 is greater than or equal to the upper limit temperature, the vacuum device 40 and the pressure relief device 50 may be controlled to stop working.

[0108] For example, during the heating stage, the control device can control the heating device 30 to operate so as to heat the cooking cavity 110 reasonably. The control device can receive signals from the temperature detection device. When the temperature detection device detects that the temperature of the wall surface of the cooking cavity 110 near the heating device 30 reaches the upper limit temperature, the control device can control the vacuum device 40 and the pressure relief device 50 to stop working. For example, the upper limit temperature can be 60 °C, that is, when variable-pressure stirring is carried out during the heating stage, the temperature of the wall surface of the cooking cavity 110 will not be higher than 60 °C. This can control the variable-pressure stirring process to be carried out at a lower temperature, avoid increasing the degree of gelatinization of rice, thereby preventing the already gelatinized rice from being over-gelatinized during stirring, and preventing the generation of more digestible starch. In some examples, the upper limit temperature can be 60 °C - 80 °C.

[0109] According to some embodiments of the present invention, after the boiling stage, the cooking process can further include a rice simmering stage and a heat preservation stage. The control method in the cooking of the present invention can further include: during the heat preservation stage, controlling the vacuum device 40 to evacuate the cooking cavity 110.

[0110] For example, during the cooking process of the rice cooker, it can include a water absorption stage, a heating stage, a boiling stage, a rice simmering stage, and a heat preservation stage. During the heat preservation stage among them, the control device of the rice cooker can control the vacuum device 40 to evacuate the cooking cavity 110, so that the cooking cavity 110 is in a vacuum state. In this way, during the heat preservation stage, it is convenient to maintain the freshness of the rice and improve the fresh-keeping storage effect of the rice.

[0111] As Figure 5 shown, on the pressure / temperature-time curve graph when the cooking appliance is working, one curve that is entirely located in the middle of the curve graph is the pressure-time curve, that is, the curve entirely located between P0 and P2 represents the pressure-time curve. Another curve that extends from the lower left through the pressure-time curve to the upper right is the temperature-time curve.

[0112] Next, refer to Figures 1 - 5 to describe the cooking appliance 100 according to an embodiment of the present invention. The cooking appliance 100 adopts the control method of the cooking appliance described in the above embodiment.

[0113] As Figure 1 and Figure 2 shown, the cooking appliance 100 according to an embodiment of the present invention can include a cooking main body 10, a cover body 20, a heating device 30, a vacuum device 40, a pressure relief device 50, and a cooking accessory 60.

[0114] The lid body 20 can be movably arranged on the cooking main body 10 between an open position and a closed position. The lid body 20 and the cooking main body 10 can jointly define a cooking cavity 110 capable of placing and cooking food materials in the state of the closed position. For example, the cooking main body 10 can be provided with a cooking container 11, and the cooking cavity 110 can be defined between the cooking container 11 and the lid body 20. The heating device 30 can be used to heat the cooking cavity 110. The heating device 30 can be arranged in the cooking main body 10. The vacuum device 40 can be used to extract the gas in the cooking cavity 110, so as to reduce the air pressure in the cooking cavity 110. The pressure relief device 50 can be used to control the air entering or discharging from the cooking cavity 110. The vacuum device 40 and the pressure relief device 50 can be arranged on the lid body 20.

[0115] The cooking appliance 100 can further include a cooking accessory 60. The cooking accessory 60 can be arranged in the cooking cavity 110. The cooking accessory 60 can include a containing part 61. The containing part 61 can form a containing space 611. An over-flow gap 613 allowing fluid to pass through can be defined between the containing part 61 and the inner wall of the cooking cavity 110. Through holes 612 can be arranged on the peripheral wall of the containing part 61. The through holes 612 can communicate the containing space 611 and the over-flow gap 613.

[0116] Further, the cooking appliance 100 can further include a control device. The control device can be used to control the stirring of the food materials in the containing space 611 in the water absorption stage; the control device is also used to control the liquid in the cooking cavity 110 to enter the containing space 611 to stir the food materials in the boiling stage.

[0117] The cooking appliance 100 in the present invention can be an electric rice cooker, an electric pressure cooker, an electric slow cooker or a health kettle. The present invention takes the cooking appliance 100 as an electric rice cooker with the function of cooking and draining rice as an example for illustration, but this is not a limitation on the protection scope of the present invention. After reading the specification of the present application, those of ordinary skill in the art can obviously apply the cooking appliance 100 of the present application to an electric pressure cooker, an electric slow cooker or a health kettle, etc. under the condition of knowing the technical concept of the present application.

[0118] For example, a rice cooker can have the function of making drained rice. The key is that during the cooking process, the separation of rice and rice soup can be achieved, and the filtered rice is steamed on a steamer to reduce the sugar content of the rice. The cooking appliance 100 can include a water absorption stage, a heating stage, and a boiling stage. During the water absorption stage, the rice and water are mixed, that is, the rice is soaked in water, and the rice absorbs water during the water absorption stage. Specifically, the rice can be placed in the containing space, and then clear water is injected into the cooking cavity until the clear water covers the rice. It should be understood here that during the water absorption stage, it can be optionally heated or not heated in the cooking cavity 110 by using the heating device 30. During the heating stage, the heating device 30 can be used to heat the rice and water until the water boils and enters the boiling stage.

[0119] For example, during the cooking process, a rice cooker can include a water absorption stage, a heating stage, and a boiling stage, and the rice cooker can be provided with a control device. During the water absorption stage and / or the heating stage, the control device can control the vacuum device 40 to work, so that the pressure of the gas in the cooking cavity 110 is reduced to be lower than the ambient pressure during operation. The control device can control the pressure relief device 50 to work at an appropriate time to release the vacuum state in the cooking cavity 110. Further, the control device can control the vacuum device 40 and the pressure relief device 50 to work alternately, so that the pressure in the cooking cavity 110 can be alternately changed between high pressure and low pressure within a certain range. During the pressure change process, a convection can be formed in the cooking cavity 110 to realize the stirring of the rice.

[0120] Therefore, the liquid in the cooking cavity 110 can enter the containing space 611 through the through hole 612, or the liquid in the containing space 611 can flow out to the cooking cavity 110 through the through hole 612, which is convenient for flushing and stirring the rice in the containing space 611. In this way, the rice can be scattered and fluffed, preventing the rice from caking, improving the water absorption uniformity and heating uniformity of the rice, making the gelatinization degree of the rice grain surface uniform, avoiding uneven sugar drainage after boiling, and facilitating sugar drainage. And the stirring process can make the rice grains rub against each other, which is beneficial to the shedding of the surface starch. At the same time, it is beneficial for the rice grains to absorb water in a low-pressure vacuum environment, which is beneficial to gelatinization and convenient for sugar removal. Before the boiling stage, the boiling effect can also be avoided.

[0121] Further, when the rice cooker prepares low-sugar rice, other stages before the boiling stage can have a variable pressure function. Generally, the cooking process of low-sugar rice can include a water absorption stage (not necessary, sometimes in order to increase resistant starch, the water absorption stage can be omitted and directly enter the heating stage, and the heating stage will also absorb water), a heating stage, a boiling stage, and a rice simmering stage. The variable pressure during the water absorption or / and heating stage can be used to solve the problems of rice caking, uneven water absorption, uneven heating, caking, and low fluffiness.

[0122] According to the cooking appliance 100 of the embodiment of the present invention, by arranging a cooking accessory 60 in the cooking cavity 110 and stirring the rice during the water absorption stage, the circulation of water between the cooking cavity 110 and the containing space 611 is realized. In this way, the water can fully stir the mixture of water and rice in the cooking cavity 110 before the boiling stage, can repeatedly wash the rice in the containing space 611, break up the rice, avoid the rice from caking, so as to facilitate sugar drainage, enable 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 grains can be increased, which is beneficial to shedding the starch on the surface of the rice and further reducing the sugar content in the rice. Taking the cooking appliance 100 cooking low-sugar rice as an example for illustration. The cooking appliance 100 arranges a cooking accessory 60 in the cooking cavity 110, and by using the control device to control the vacuum device 40 and the pressure relief device 50 to work before the boiling stage, the mixture of water and rice in the cooking cavity 110 can be stirred before the boiling stage, break up the ingredients, avoid the ingredients from caking, so as to facilitate sugar drainage. At the same time, the friction effect between the ingredients can be increased, which is beneficial to shedding the starch on the surface of the ingredients, and finally achieves the purpose of reducing sugar.

[0123] It should be noted that the foregoing explanation of the control method embodiment of the cooking appliance 100 is also applicable to the cooking appliance 100 of this embodiment, and will not be elaborated here.

[0124] The cooking appliance according to the embodiment of the present invention will be specifically described below.

[0125] According to some embodiments of the present invention, the vacuum device 40 and the pressure relief device 50 may not be turned on simultaneously, that is, the vacuum device 40 and the pressure relief device 50 may work alternately. The control device can be used to control the vacuum device 40 to evacuate the cooking cavity 110, and further, the control device can also be used to control the pressure relief device 50 to connect the cooking cavity 110 with the external environment for pressure relief once or multiple times. In this way, the control device can be used to control the working state and working sequence of the vacuum device 40 and the pressure relief device 50. First, control the vacuum device 40 to evacuate the cooking cavity 110 to make the cooking cavity 110 in a vacuum negative pressure state, and then control the pressure relief device 50 to relieve the pressure of the cooking cavity 110 to increase the pressure in the cooking cavity 110. Thus, at least one pressure fluctuation process can be formed in the cooking cavity 110, so as to form convection in the cooking cavity 110 and stir the rice-water mixture.

[0126] For example, during the water absorption stage, the control device can control the vacuum device 40 and the pressure relief device 50 to operate to form a pressure fluctuation in the cooking cavity, thereby achieving pressure stirring. Further, the control device can control the heating device 30 to operate. At this time, the heating power of the heating device 30 is relatively low, and when heating the cooking cavity 110, the temperature of the cooking cavity 110 can be controlled within a certain temperature range higher than room temperature. For example, the temperature of the cooking cavity 110 can be controlled to be 50°C.

[0127] Alternatively, during the heating stage, the control device can control the vacuum device 40 and the pressure relief device 50 to operate to form a pressure fluctuation in the cooking cavity, thereby achieving pressure stirring. Further, the control device can control the heating device 30 to operate. At this time, the heating power of the heating device 30 is relatively high, and the temperature of the cooking cavity 110 can be controlled to rise rapidly. When the temperature in the cooking cavity 110 reaches the upper limit temperature, the control device can control the vacuum device 40 and the pressure relief device 50 to stop operating to avoid pressure stirring at a relatively high temperature.

[0128] Optionally, the vacuum device 40 may include a vacuum pump 41, a solenoid valve 42, a check valve 43, and an air pipe 44.

[0129] According to some embodiments of the present invention, the control device can be used to control the vacuum device 40 and the pressure relief device 50 to be alternately turned on within a first preset time period before the boiling stage, so that the pressure in the cooking cavity 110 can alternately change between a first pressure and a second pressure, where the first pressure can be equal to 1 standard atmosphere, and the second pressure can be less than 1 standard atmosphere. In this way, the control device can control the pressure in the cooking cavity 110 to alternately change between a negative pressure value less than 1 standard atmosphere and an atmospheric pressure value of 1 standard atmosphere. In other words, the cooking cavity 110 can be cyclically switched between a vacuum environment and an atmospheric environment. This can not only ensure the formation of convection in the cooking cavity 110 to stir the rice-water mixture, but also enable the rice to absorb water in a vacuum environment, improving the water absorption effect of the rice.

[0130] In some examples, the first preset time period can be 1 - 20 minutes. For example, the first preset time period can be 5 minutes. The second pressure can be 0.1 - 0.9 standard atmospheres. For example, the second pressure can be 0.6 standard atmospheres.

[0131] For example, during the water absorption stage and / or the heating stage before the boiling stage, within a continuous 10-minute period, the control device can control the vacuum device 40 and the pressure relief device 50 to be alternately turned on every 2 minutes. This can control the pressure inside the cooking chamber 110 to alternately change between a negative pressure value less than 1 standard atmospheric pressure and the normal pressure value of 1 standard atmospheric pressure. In other words, the cooking chamber 110 can be cyclically switched between a vacuum environment and a normal pressure environment. This can not only achieve pressure fluctuations inside the cooking chamber 110, ensure the formation of convection inside the cooking chamber 110, stir the rice-water mixture, but also enable the rice to absorb water in a vacuum environment, improving the water absorption effect of the rice.

[0132] According to some embodiments of the present invention, the stage before the boiling stage may include a water absorption stage, and the control device is used to control the vacuum device 40 and the pressure relief device 50 to operate during the water absorption stage. This can utilize the control device to control the variable pressure stirring process to occur at a lower temperature, avoiding an increase in the degree of gelatinization of the rice, thereby preventing the already gelatinized rice from being over-gelatinized during stirring and preventing the generation of more digestible starch.

[0133] For example, during the cooking process of the rice cooker, it may include a water absorption stage, a heating stage, and a boiling stage. During the water absorption stage among them, the control device of the rice cooker can control the vacuum device 40 and the pressure relief device 50 to alternately operate. Specifically, within a continuous 5-minute period of the water absorption stage, the control device can control the vacuum device 40 and the pressure relief device 50 to be alternately turned on every 1 minute, so as to control the pressure inside the cooking chamber 110 to cyclically change between negative pressure and normal pressure. In this way, during the water absorption stage, the pressure inside the cooking chamber 110 can be alternately changed between a first negative pressure and normal pressure.

[0134] Therefore, pressure fluctuations can be achieved during the water absorption stage, forming convection to scour and stir the rice in the storage space 611. This can fluff up the rice, prevent the rice from caking, improve the water absorption uniformity and heating uniformity of the rice, make the degree of surface gelatinization of the rice grains uniform, and facilitate the sugar drainage operation during the rice simmering process.

[0135] In some embodiments, the control device can be used to control the heating device 30 to operate during the water absorption stage, so that the wall temperature of the cooking chamber 110 near the heating device 30 is less than a preset temperature. This can control the variable pressure stirring process to occur at a lower temperature, avoiding too high a temperature during the water absorption stage and increasing the degree of gelatinization of the rice, thereby preventing the already gelatinized rice from being over-gelatinized during stirring and preventing the generation of more digestible starch.

[0136] In some examples, the control device can control the heating device 30 to continuously heat at a lower power or control the heating device 30 to heat intermittently.

[0137] For example, the control device can control the heating device 30 to continuously heat the cooking cavity 110 at a lower power, and the lower power can be defined as 0.1-0.5 of the rated power of the cooking appliance 100. Alternatively, the control device can control the heating device 30 to perform intermittent heating. For example, the cycle period can be 40 seconds. Among them, the heating device 30 can continuously heat for another 10 seconds every 30 seconds. This facilitates accurately controlling the heating power of the heating device 30, so as to accurately control the temperature in the cooking cavity 110 and avoid the situation of too high temperature in the cooking cavity 110.

[0138] In some embodiments, a heating stage may be included before the boiling stage, and the control device can be used to control the vacuum device 40 and the pressure relief device 50 to work during the heating stage. In this way, during the heating stage, the pressure in the cooking cavity 110 can be controlled to alternately change between a first negative pressure and normal pressure. Thereby, pressure fluctuations can be achieved during the heating stage, so as to wash and stir the rice in the containing space 611, fluff up the rice, prevent the rice from caking, improve the water absorption uniformity and heating uniformity of the rice, make the gelatinization degree of the rice grain surface uniform, and facilitate the sugar draining operation during the rice simmering process.

[0139] For example, during the cooking process of the rice cooker, it can include a water absorption stage, a heating stage, and a boiling stage. During the heating stage among them, the control device of the rice cooker can control the vacuum device 40 and the pressure relief device 50 to work alternately. Specifically, within 10 consecutive minutes of the heating stage, the control device can control the vacuum device 40 and the pressure relief device 50 to be alternately turned on every 2 minutes, and control the pressure in the cooking cavity 110 to cycle between a negative pressure value and a normal pressure value. In this way, during the heating stage, the pressure in the cooking cavity 110 can be controlled to alternately change between a first negative pressure and normal pressure.

[0140] Therefore, during the heating stage, the rice in the containing space 611 can be washed and stirred, the rice can be fluffed up, the rice caking can be prevented, the water absorption uniformity and heating uniformity of the rice can be improved, the gelatinization degree of the rice grain surface can be made uniform, and it is conducive to the sugar draining operation during the rice simmering process.

[0141] In some embodiments, a rice simmering stage and a heat preservation stage may be included after the boiling stage, and the control device can be used to control the vacuum device 40 to evacuate the cooking cavity 110 during the heat preservation stage. In this way, during the heat preservation stage, the cooking cavity 110 can be in a vacuum state. It is convenient for the fresh-keeping storage of the rice.

[0142] For example, during the cooking process of the rice cooker, it can include a water absorption stage, a heating stage, a boiling stage, a rice simmering stage, and a heat preservation stage. During the heat preservation stage, the control device of the rice cooker can control the vacuum device 40 to extract the gas in the cooking cavity 110, so that the cooking cavity 110 is in a vacuum state. In this way, during the heat preservation stage, it is convenient to maintain the freshness of the rice and improve the fresh-keeping storage effect of the rice.

[0143] In some embodiments, the cooking accessory 60 may further include a medium replacement part 62. The medium replacement part 62 is connected to the lower part of the containing part 61. The lower end of the medium replacement part 62 can be open to allow the liquid to enter and exit through the open lower end of the medium replacement part 62. The medium replacement part 62 and the containing part 61 can define a medium replacement cavity 621, and the medium replacement cavity 621 is communicated with the open lower end of the medium replacement part 62.

[0144] When the heating device 30 heats the cooking cavity 110, water vapor can be generated in the medium replacement cavity 621. The water vapor can press the liquid in the medium replacement cavity 621 out from the open lower end, so that the liquid level in the cooking cavity 110 rises. Thus, the liquid can enter the containing space 611 through the through hole 612 to spray and wash the rice in the containing space 611, so that the rice is in full contact with the liquid, and the sugar in the rice can be precipitated. When the cooking appliance 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 to replace the space previously occupied by the water vapor. Therefore, the liquid level in the cooking cavity 110 drops, and rice-water separation is achieved in the containing space 611, effectively reducing the sugar content of the rice.

[0145] Further, taking the cooking process of the rice cooker for cooking low-sugar rice as an example, in some specific embodiments, the working process of the cooking appliance 100 may mainly include a boiling stage and a rice simmering stage. During the boiling stage, the rice cooker mainly heats periodically. After the boiling stage ends, the rice cooker can enter the rice simmering stage, and during the rice simmering stage, rice-water separation occurs.

[0146] During the cooking process of the rice cooker, first pour an appropriate amount of clear water into the cooking cavity 110, then put the cooking accessory 60 into the cooking cavity 110 so that the water level in the cooking cavity 110 generally covers the highest point of the medium replacement cavity 621 (of course, it can also be slightly higher or slightly lower than the highest point of the medium replacement cavity 621), and then put the washed rice into the containing space 611. It should be noted that after the rice is put into the containing space 611, the rice and the water can be completely separated, the water can cover a part of the rice, or the water can cover all of the rice.

[0147] The heating device 30 starts to heat the cooking cavity 110. When the water in the cooking cavity 110 boils, a large number of bubbles will be generated in the water in the cooking cavity 110. Part of the bubbles will be stored in the medium replacement cavity 621, increasing the pressure in the medium replacement cavity 621. Under the action of the pressure, the water in the medium replacement cavity 621 can be discharged into the cooking cavity 110, and then enter the containing space 611 through the overflow gap 613. The water contacts the rice in the containing space 611 to facilitate the boiling process of the rice. Moreover, during the process of the water entering the containing space 611, the rice can be washed, and the sugar in the rice can be precipitated.

[0148] When the water level in the containing space 611 reaches a certain height, after being sensed by a time sensor or a signal sensor or by other well-known means, the heating device 30 stops heating in time. The water vapor in the medium replacement cavity 621 will quickly cool and liquefy, and the pressure in the medium replacement cavity 621 will decrease accordingly. Then the water in the containing space 611 can flow back into the medium replacement cavity 621, causing the water level in the containing space 611 to drop rapidly. During the process of the water level dropping in the containing space 611, the water in the containing space 611 passes through the rice and falls, and the water in the containing space 611 will also wash the rice. Moreover, during the cooking process of the rice cooker, the rice cooker can also intermittently separate the rice from the water. For example, the rice cooker controls the heating equivalent power and other control programs to make the heating device 30 repeatedly heat and stop the cooking cavity 110. During the process of the heating device 30 repeatedly heating the cooking cavity 110, the water in the containing space 611 will repeatedly rise and fall. During the process of the water repeatedly rising and falling, the rice is washed, and then the clear water gradually becomes rice soup, and most of the sugar in the rice is dissolved in the rice soup, effectively reducing the sugar content of the rice. After the boiling stage ends, the rice cooker enters the rice simmering stage. In the rice simmering stage, the rice and water are separated, and the control program keeps the temperature of the rice soup above 80 degrees to steam or simmer the rice until it is cooked.

[0149] According to an embodiment of the present invention, the electronic device 70, as Figure 6 shown, includes a memory 71 and a processor 72. Among them, the processor 72 can run a program corresponding to the executable program code by reading the executable program code stored in the memory 71 to implement the control method of the cooking appliance 100 as described in the above embodiment.

[0150] When the electronic device 70 according to an embodiment of the present invention executes the control program of the cooking appliance 100 stored in the memory 71 through the processor 72, it realizes the control method of the cooking appliance 100 according to the above embodiment of the present invention, and can stir the rice in a low-temperature environment, which is convenient for improving the water absorption uniformity and heat absorption uniformity of the rice, thereby facilitating the sugar drainage effect of the cooked rice.

[0151] A non-transitory computer-readable storage medium according to an embodiment of the present invention stores a computer program, and when the program is executed by a processor, it implements the control method of the cooking appliance 100 as described in the above embodiments.

[0152] A non-transitory computer-readable storage medium according to an embodiment of the present invention stores a control program for the cooking appliance 100, and when the program is executed by a processor, it implements the control method of the cooking appliance 100 according to the above embodiments of the present invention, which can stir rice in a low-temperature environment, facilitating the improvement of the water absorption uniformity and heat absorption uniformity of the rice, and thus facilitating the improvement of the sugar drainage effect of the cooked rice.

[0153] Other configurations and operations of the cooking appliance 100 according to embodiments of the present invention are known to those of ordinary skill in the art and will not be described in detail here.

[0154] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "center", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. is based on the orientation or positional relationship shown in the drawings, and is 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 should not be construed as a limitation of the present invention.

[0155] In the description of this specification, the descriptions with reference to terms such as "one embodiment", "some embodiments", "schematic embodiments", "examples", "specific examples", or "some examples" mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic descriptions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0156] Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and purposes of the present invention, and the scope of the present invention is defined by the claims and their equivalents.

Claims

1. A control method for a cooking appliance, characterized in that, The cooking appliance includes a cooking main body, a lid, a heating device, a pressure relief device, and a cooking accessory. A cooking cavity is defined between the cooking main body and the lid. The pressure relief device is configured to control air entering or exiting the cooking cavity. The cooking accessory is disposed in the cooking cavity and includes a containing portion. The containing portion has a containing space, and an overflow gap is defined between the containing portion and the inner wall of the cooking cavity. A through hole is provided on the containing portion, and the through hole communicates the containing space and the overflow gap. Wherein, the cooking appliance includes a water absorption stage and a boiling stage, and the control method includes the following steps: Stir the food ingredients in the containing space during the water absorption stage; During the boiling stage, control the liquid in the cooking cavity to enter the containing space to stir the food ingredients; The step of stirring the food ingredients in the containing space during the water absorption stage includes: Control the heating device to operate; Determine that the temperature of the cooking cavity is greater than or equal to a first preset temperature, and stir the food ingredients in the containing space; Determine that the temperature of the cooking cavity is greater than or equal to a second preset temperature, and stop stirring the food ingredients in the containing space; The first preset temperature is 25°C, 28°C or 30°C, and the second preset temperature is 65°C, 70°C or 80°C.

2. The control method of the cooking appliance according to claim 1, wherein The step of stirring the food ingredients in the containing space during the water absorption stage includes: Stir the food ingredients in the containing space for a first preset duration during the water absorption stage.

3. The control method of the cooking appliance according to claim 1, wherein The water absorption stage includes a constant temperature stirring stage. During the constant temperature stirring stage, control the heating device to operate to stir the food ingredients in the containing space when the temperature of the cooking cavity is at a third preset temperature.

4. The control method of the cooking appliance according to claim 1, wherein, The step of stirring the food ingredients in the containing space during the water absorption stage includes: Mechanically stir or perform variable pressure sudden boiling stirring on the food ingredients in the containing space during the water absorption stage.

5. The control method of the cooking appliance according to claim 4, characterized in that The variable pressure sudden boiling stirring is positive pressure sudden boiling stirring or negative pressure sudden boiling stirring.

6. The control method of the cooking appliance according to claim 5, characterized in that, The cooking appliance is provided with a vacuum device configured to evacuate the cooking cavity to reduce the air pressure in the cooking cavity. The negative pressure sudden boiling stirring includes: Control the vacuum device to evacuate the cooking cavity; Control the pressure relief device to perform at least one pressure relief on the cooking cavity.

7. A cooking appliance, characterized in that, The cooking appliance adopts the control method of the cooking appliance according to any one of claims 1-6. The cooking appliance includes a control device configured to control the stirring of the food ingredients in the containing space during the water absorption stage; the control device is further configured to control the liquid in the cooking cavity to enter the containing space to stir the food ingredients during the boiling stage.

8. An electronic device, characterized in that, Including 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 according to any one of claims 1-6.

9. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that, When the program is executed by the processor, it implements the control method of the cooking appliance according to any one of claims 1-6.

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