Cooking appliance control method, control device, controller, and cooking appliance

Abstract

The present invention relates to the technical field of household appliances, and in particular to a control method, a control device, a controller and a cooking appliance for a cooking appliance. The present invention aims to solve the technical problem that existing cooking appliances do not improve the taste of internal ingredients well in the reheating state. To this end, the control method of the cooking appliance provided by the present invention comprises: obtaining the current cooking state of the cooking appliance; according to the current cooking state being the reheating state, obtaining the current cooking temperature of the cooking appliance; and controlling the cooking appliance to execute the reheating state with a heating power that matches the current cooking temperature. The control method of the cooking appliance provided by the present invention selects and controls the heating power of the cooking appliance according to the current cooking temperature of the cooking appliance when the cooking appliance enters the reheating state, and improves the effect of improving the taste of the internal ingredients in the reheating state by combining the current cooking temperature with the heating power.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and in particular to a control method, a control device, a controller and a cooking appliance. Background Art

[0002] This section merely provides background information related to the present application and is not necessarily prior art.

[0003] There are many low-sugar rice cookers on the current market, most of which boil first and then steam, that is, boil water first (some are repeatedly rinsed during the boiling stage to remove some reducing sugars and starch on the surface of rice and other ingredients), wait until the rice and other ingredients are gelatinized to a certain degree, then separate the rice and water, and steam them. Some rice cookers also have a reheating function. However, in the actual cooking process, the existing cooking utensils do not improve the taste of the internal ingredients in the reheating state. Summary of the Invention

[0004] The present invention aims to at least to some extent solve the technical problem that existing cooking utensils are not able to improve the taste of the food inside in a reheating state.

[0005] In order to achieve the above-mentioned purpose, the first aspect of the present invention provides a control method for a cooking appliance, the control method comprising: obtaining the current cooking state of the cooking appliance; according to the current cooking state being a reheating state, obtaining the current cooking temperature of the cooking appliance; and controlling the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature.

[0006] The control method of the cooking appliance provided by the present invention selects and controls the heating power of the cooking appliance according to the current cooking temperature of the cooking appliance when the cooking appliance enters the reheating state, and improves the taste improvement effect of the reheating state on the internal food by combining the current cooking temperature and the heating power.

[0007] In addition, the control method of the cooking appliance according to the present invention may also have the following additional technical features:

[0008] According to one embodiment of the present invention, controlling the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature specifically includes: controlling the cooking appliance to heat with a first power based on the current cooking temperature being less than or equal to a first preset temperature; and controlling the cooking appliance to heat with a second power after the cooking appliance has been heated with the first power for a first preset time, the first power being greater than the second power.

[0009] According to one embodiment of the present invention, controlling the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature specifically includes: controlling the cooking appliance to heat with a first power based on the current cooking temperature being greater than a first preset temperature and less than a second preset temperature; and controlling the cooking appliance to heat with a second power based on the cooking appliance heating with the first power for a second preset time, the first preset time being greater than the second preset time.

[0010] According to one embodiment of the present invention, controlling the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature specifically includes: based on the current cooking temperature being greater than or equal to a second preset temperature, controlling the cooking appliance to heat with a second power, wherein the second preset temperature is greater than the first preset temperature.

[0011] According to one embodiment of the present invention, controlling the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature also includes: obtaining the cooking mode of the cooking appliance; and according to the cooking mode being a hard rice mode, controlling the cooking appliance to heat to a preset cooking temperature and then ending the reheating state.

[0012] According to one embodiment of the present invention, controlling the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature also includes: obtaining the cooking mode of the cooking appliance; and according to the cooking mode being a soft rice mode, controlling the cooking appliance to heat until the accumulated water in the cooking appliance boils and soaks the internal ingredients of the cooking appliance.

[0013] According to one embodiment of the present invention, when the cooking mode is a soft rice mode, controlling the cooking appliance to heat until the accumulated water in the cooking appliance boils and soaks the internal ingredients of the cooking appliance also includes: controlling the cooking appliance to heat to a preset heating temperature and the accumulated water boils and soaks the internal ingredients for a target time before ending the reheating state.

[0014] The second aspect of the present invention also provides a control device for a cooking appliance, which is used to execute the control method for a cooking appliance of the first aspect of the present invention. The control device includes: an acquisition module, which is used to obtain the current cooking state of the cooking appliance, and according to the current cooking state being a reheating state, obtain the current cooking temperature of the cooking appliance; and a control module, which is used to control the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature.

[0015] The third aspect of the present invention also provides a controller, which includes a computer-readable storage medium and a control device for the cooking appliance according to the second aspect of the present invention. The computer-readable storage medium stores instructions, and when the control device of the cooking appliance executes the instructions, the control method for the cooking appliance according to the first aspect of the present invention is implemented.

[0016] The fourth aspect of the present invention also provides a cooking utensil, which includes: a main body, a cooking cavity is formed inside the main body, and the main body is provided with a temperature sensor for detecting the temperature inside the cooking cavity; a controller, which is electrically connected to the temperature sensor, and the controller is the controller according to the third aspect of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Various other advantages and benefits will become apparent to those skilled in the art upon reading the detailed description of the preferred embodiment below. The accompanying drawings are for illustration purposes only and are not to be considered as limiting the present invention. The same reference symbols are used throughout the drawings to represent the same components. In the drawings:

[0018] Figure 1 is an axonometric view of a cooking appliance according to an embodiment of the present invention;

[0019] Figure 2 is a cross-sectional view of a cooking appliance according to an embodiment of the present invention;

[0020] Figure 3 is a flow chart of a method for controlling a cooking appliance according to an embodiment of the present invention;

[0021] Figure 4 A schematic structural diagram of a controller according to an embodiment of the present invention;

[0022] Figure 5 A schematic structural diagram of a control device for a cooking appliance according to an embodiment of the present invention;

[0023] Figure 6 A flowchart of a method for controlling a cooking appliance according to another embodiment of the present invention;

[0024] Figure 7 FIG. 1 is a cooking time-cooking temperature coordinate diagram of a cooking appliance according to an embodiment of the present invention.

[0025] The accompanying drawings are numerals as follows:

[0026] 100. Cooking utensil; 101. Cover assembly; 102. Main body; 103. Inner pot; 104. Steamer; 105. Cover assembly; 106. Air cooling mechanism; 107. Air intake mechanism; 108. Detection element;

[0027] 10. Water storage device; 11. Power device; 12. Water pipe;

[0028] 20. Water nozzle;

[0029] 30. Drain valve;

[0030] 40. Controller; 410. Computer-readable storage medium; 420. Control device; 421. Acquisition module; 422. Control module. DETAILED DESCRIPTION

[0031] The exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the accompanying drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art. It should be noted that although the present invention illustrates the specific embodiments and technical effects of the control method of the cooking appliance through an electric rice cooker, the electric rice cooker is only a preferred embodiment of the cooking appliance of the present invention and does not limit the scope of protection of the cooking appliance of the present invention. For example, the cooking appliance of the present invention can also be a steam cooking device, etc., and such adjustment falls within the scope of protection of the cooking appliance of the present invention.

[0032] It should be understood that the terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting. Unless the context clearly indicates otherwise, as used herein, the singular forms "a," "an," and "the" may also be intended to include the plural forms. The terms "comprise," "include," and "have" are inclusive and, therefore, specify the presence of the stated features, elements, and / or components, but do not preclude the presence or addition of one or more other features, elements, components, and / or combinations thereof.

[0033] 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 technical features indicated. Thus, features defined as "first" and "second" may explicitly or implicitly include one or more of the features.

[0034] In the description of the present invention, unless otherwise specified or limited, the terms "disposed" and "connected" should be understood broadly. For example, they may refer to fixed connections, detachable connections, or integrated connections; they may refer to direct connections or indirect connections through an intermediary. Those skilled in the art will understand the specific meanings of these terms in the present invention based on specific circumstances.

[0035] For ease of description, spatial relative terms can be used in the text to describe the relationship of one element or feature relative to another element or feature as shown in the figure, such as "upper", "circumferential", "peripheral", "outer", "bottom", "back to", "top", "inner", etc. Such spatial relative terms are intended to include different orientations of the mechanism in use or operation in addition to the orientation depicted in the figure. For example, if the mechanism in the figure flips, the element described as "below other elements or features" or "below other elements or features" will then be oriented as "above other elements or features" or "above other elements or features". Therefore, the example term "below..." can include both upper and lower orientations. The mechanism can be oriented otherwise (rotated 90 degrees or in other directions) and the spatial relative descriptors used in the text are interpreted accordingly.

[0036] It should be noted that the "retrogradation" mentioned in this application refers to the retrogradation of the starch in the food during the cooling or refrigeration step during the cooking process. Specifically, the food will generate amylose-lipid complexes during the high-temperature cooking process. During the cooling and retrogradation process of the food, the amylose in the food will form a double helix structure and then be arranged into a hexagonal network structure with digestion-resistant properties.

[0037] Comparing the in vitro digestibility of fresh rice, frozen rice (frozen for 60 days), and reheated rice revealed the following digestion rate: fresh rice > reheated rice > frozen rice. This is presumably due to the retrogradation of the gelatinized starch in rice after freezing. This retrogradation causes the amylose to form a three-dimensional network structure that is highly resistant to hydrolysis by amylase. The study also found that although reheated rice is more digestible than frozen rice, its digestion rate is still significantly lower than that of fresh rice. This may be due to the irreversible recrystallization of amylose after retrogradation. Upon reheating, some of the components that have been retrograded to form resistant starch cannot return to their fresh state. Therefore, cooling and retrogradation can effectively reduce the starch digestibility of rice.

[0038] In addition, the specific storage conditions such as temperature and time during the cooling and recovery process may have a significant impact on the degree of recovery and digestibility of starch in rice. The recovery of rice starch is usually studied under isothermal storage conditions (-20, 4, 25 or 30°C) or temperature cycling between 4°C and 25°C (or 30°C).

[0039] In addition, the "accumulated water" mentioned in this application means that most cooking utensils are first boiled with boiling water (some are repeatedly rinsed during the boiling stage, and the rinsing can remove some reducing sugars and starch on the surface of ingredients such as rice). After the rice and other ingredients are gelatinized to a certain degree, the rice and water are separated and steamed. During this cooking process, water will accumulate at the bottom of the cooking utensils, and most of the accumulated water in the cooking utensils after completing this cooking process is rice soup.

[0040] like Figures 1 to 5 As shown, the first aspect of the present invention provides a control method for a cooking appliance 100, the second aspect of the present invention provides a control device 420 for a cooking appliance 100, the third aspect of the present invention provides a controller 40 for a cooking appliance 100, and the fourth aspect of the present invention provides a cooking appliance 100. In order to clearly describe the control method, control device 420, controller 40 and cooking appliance 100 provided by the present invention, the cooking appliance 100 provided by the fourth aspect of the present invention will be first described in detail below. Figure 1 and Figure 2 As shown, according to an embodiment of the fourth aspect of the present invention, the cooking utensil 100 mainly includes a support frame consisting of a cover assembly 101, a main body 102, an inner pot 103 and a cage 104. A cooking cavity is formed inside the main body 102, and a drain valve 30 connected to the cooking cavity is provided on the main body 102. The cooking utensil 100 also includes a temperature control device (not shown in the figure), the temperature control device includes a temperature increasing module, and the temperature increasing module includes a hot plate heating module or an electromagnetic heating module with a heating tube. 100 also has functions such as replenishing water, lowering blood sugar and cooling. The cooking utensil 100 achieves the purpose of spraying water on the food on the steamer through the water storage device 10, the power device 11, the water pipe 12 and the water nozzle 20, wherein the water nozzle 20 is exposed to the outside of the cover body assembly 101 and is located in the cooking cavity. The cover plate assembly 105 of the cover body assembly 101 is also provided with structures such as an air cooling mechanism 106 and an air intake mechanism 107, and the air pressure and temperature in the cooking cavity are controlled by the air cooling mechanism 106 and the air intake mechanism 107.

[0041] The cooking appliance 100 also includes a controller 40 provided according to the third aspect of the present invention, and the controller 40 is used to control the working mode of the cooking appliance 100, wherein the controller 40 includes a computer-readable storage medium 410 and a control device 420, and instructions are stored in the computer-readable storage medium 410. When the control device 420 executes the instructions, it can implement the control method of the cooking appliance 100 as described in the first aspect of the present invention.

[0042] Specifically, during the operation of the cooking device 100, the controller 40 controls the cooking device 100 to first steam rice or other ingredients at high power, then simmer the rice at low power until the rice or other ingredients are cooked (80% or more, preferably 90% or more), and then cool the rice or other ingredients down by cooling them. During this cooling and reheating process, the water nozzle 20 sprays cold or ice water to cool the rice or other ingredients, thereby increasing the resistant starch content in the rice or other ingredients. The water in the inner pot 103 is then heated to reheat the rice or other ingredients. During the boiling, simmering, cooling and reheating stages of the internal ingredients, the cooking device 100 controls the air pressure and temperature within the cooking chamber via the air cooling mechanism 106 and the air intake mechanism 107, thereby achieving the purpose of cooking the rice or other ingredients at an appropriate temperature under high or negative pressure.

[0043] During the operation of the cooking appliance 100, after the rice and other internal ingredients are cooled and regenerated by spraying cold water or ice water through the water nozzle 20, during the reheating process of the cooking appliance 100, the current cooking temperature of the cooking appliance 100 and the heating power during the reheating process will affect the contact effect between the rice soup / water and the ingredients in the cooking appliance 100, thereby affecting the taste of the rice and other internal ingredients. When the current cooking temperature and the heating power during the reheating process are not coordinated, the contact effect between the rice soup / water and the ingredients in the cooking appliance 100 will be affected, resulting in a worse taste of the rice and other internal ingredients.

[0044] In order to improve the problem that the cooking appliance 100 does not improve the taste of the internal ingredients well in the reheating state, the embodiments of the present application propose selecting and controlling the heating power of the cooking appliance 100 according to the current cooking temperature of the cooking appliance 100 when the cooking appliance 100 enters the reheating state, thereby improving the taste improvement effect of the internal ingredients in the reheating state by combining the current cooking temperature with the heating power.

[0045] The following describes in detail the instructions stored in the memory through a control method of the cooking appliance 100 according to the first aspect of the present invention.

[0046] like Figure 1 、 Figure 2 and Figure 3 As shown, according to an embodiment of the first aspect of the present invention, the first aspect of the present invention provides a control method for a cooking appliance 100, the control method comprising: S302, obtaining the current cooking state of the cooking appliance 100; S304, according to which the current cooking state is a reheating state, obtaining the current cooking temperature of the cooking appliance 100; S306, controlling the cooking appliance 100 to execute the reheating state with a heating power matching the current cooking temperature.

[0047] In this embodiment, the control method for a cooking appliance 100 provided by the present invention selects and controls the heating power of the cooking appliance 100 based on the current cooking temperature of the cooking appliance 100 when the cooking appliance 100 enters the reheating state. By combining the current cooking temperature with the heating power, the reheating state improves the taste of the food inside. Furthermore, the heating power in this embodiment includes a heating power ratio, which is the duty cycle of the heating power output within a preset time.

[0048] It should be noted that for the basic boiling cooking method, under different combinations of cooking temperatures and cooking times, the digestibility characteristics of internal ingredients such as rice change as the cooking temperature increases. The content of rapidly digestible starch in internal ingredients such as rice increases, while the content of slowly digestible starch and resistant starch decreases. The effect of steaming time on starch digestibility is very small. Compared with cooking time, the effect of temperature on the degree of change in in vitro digestibility is more obvious.

[0049] Therefore, in order to reasonably control the cooking temperature in the reheating state so that the rice and other internal ingredients can be eaten within a reasonable time and the taste of the rice can be maximized, an embodiment of the present invention proposes a method of combining the current cooking temperature with the heating power. For example, when the current cooking temperature is high, the cooking utensil uses a smaller heating power, and when the current cooking temperature is low, the cooking utensil uses a larger heating power, so as to achieve the purpose of reasonably adjusting the cooking time, cooking taste and energy.

[0050] According to one embodiment of the present invention, controlling the cooking appliance 100 to execute the reheating state with a heating power matching the current cooking temperature specifically includes: controlling the cooking appliance to heat with a first power based on the current cooking temperature being less than or equal to a first preset temperature; and controlling the cooking appliance to heat with a second power after the cooking appliance has been heated with the first power for a first preset time, the first power being greater than the second power.

[0051] In this embodiment, the first preset temperature is preferably 50°C, the first power is lower than the normal heating power of the cooking appliance 100, and the specific value of the first power is determined according to the current cooking temperature and the amount of internal ingredients such as rice, and is not limited here. The first preset time is preferably 2 to 3 minutes, and the specific value of the first preset time is also determined according to the amount of internal ingredients such as rice, the type of ingredients, the region, etc. The specific value of the second power is determined according to the current cooking temperature and the amount of internal ingredients such as rice. When the temperature of the internal ingredients of the cooking appliance reaches the preset cooking temperature and the user selects the hard rice mode, the cooking appliance 100 is controlled to stop heating. At this time, the internal ingredients such as rice can be eaten, or enter the keep warm state.

[0052] According to one embodiment of the present invention, controlling the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature specifically includes: controlling the cooking appliance 100 to heat with a first power according to the current cooking temperature being greater than a first preset temperature and less than a second preset temperature; and controlling the cooking appliance 100 to heat with a second power after the cooking appliance 100 has heated with the first power for a second preset time, the first preset time being greater than the second preset time.

[0053] In this embodiment, the first preset temperature is preferably 50°C, the first power is lower than the normal heating power of the cooking appliance 100, and the specific value of the first power is determined according to the current cooking temperature and the amount of internal ingredients such as rice, and is not limited here. The second preset time is preferably 1 to 2 minutes, and the specific value of the second preset time is also determined according to the amount of internal ingredients such as rice. The specific value of the second power is determined according to the current cooking temperature and the amount of internal ingredients such as rice. When the temperature of the internal ingredients of the cooking appliance 100 reaches the preset cooking temperature and the user selects the hard rice mode, the cooking appliance 100 is controlled to stop heating. At this time, the internal ingredients such as rice can be eaten, or enter the keep warm state.

[0054] According to one embodiment of the present invention, controlling the cooking appliance 100 to perform the reheating state with a heating power matching the current cooking temperature specifically includes: controlling the cooking appliance to heat with a second power according to the current cooking temperature being greater than or equal to a second preset temperature.

[0055] In this embodiment, the second preset temperature is greater than the first preset temperature, and the second preset temperature is preferably 70°C. The specific value of the second power is determined according to the current cooking temperature and the amount of internal ingredients such as rice. When the temperature of the internal ingredients of the cooking appliance 100 reaches the preset cooking temperature and the user selects the hard rice mode, the cooking appliance 100 is controlled to stop heating. At this time, the internal ingredients such as rice can be eaten, or enter the keep-warm state.

[0056] According to one embodiment of the present invention, controlling the cooking appliance 100 to execute the reheating state with a heating power matching the current cooking temperature also includes: obtaining the cooking mode of the cooking appliance 100; and according to the cooking mode being a hard rice mode, controlling the cooking appliance 100 to end the reheating state after the current cooking temperature reaches a preset cooking temperature.

[0057] In this embodiment, when the cooking appliance 100 completes reheating of internal ingredients such as rice according to the preset power and preset time, the current cooking temperature of the rice and other internal ingredients reaches the preset cooking temperature, and the user selects the hard rice mode, the cooking appliance 100 is controlled to stop heating. At this time, the rice and other internal ingredients can be eaten, or enter the keep warm state.

[0058] According to one embodiment of the present invention, controlling the cooking appliance 100 to execute the reheating state at a heating power matching the current cooking temperature further includes: obtaining a cooking mode of the cooking appliance 100; and, if the cooking mode is the soft rice mode, controlling the cooking appliance 100 to heat the cooking appliance 100 until the accumulated water in the cooking appliance 100 boils and soaks the food inside the cooking appliance 100. Furthermore, controlling the cooking appliance 100 to terminate the reheating state after the current cooking temperature reaches a preset cooking temperature and the accumulated water boils and soaks the food inside for a target time.

[0059] In this embodiment, after the cooking appliance 100 completes reheating of internal ingredients such as rice according to the preset power and preset time, the current cooking temperature of the rice and other internal ingredients reaches the preset heating temperature, and the user selects the soft rice mode, then when the rice soup in the cooking appliance 100 rises into the steamer 104, the heating power is maintained unchanged and the reheating state is ended within the heating target time, which is preferably 5 minutes. At this time, the rice and other internal ingredients can be eaten, or enter the keep warm state.

[0060] like Figure 6 As shown, the control method of the cooking appliance 100 according to the embodiment of the present invention is generally described below:

[0061] Figure 6 This is a control method for the reheating stage of the low-sugar rice cooker cooking process. According to the control flow chart, it can be known that when reheating begins, the current cooking temperature in the inner pot 103 is first detected. When the current cooking temperature is ≤50°C, the heating module of the cooking appliance 100 is controlled to heat at a first high power for 2 to 3 minutes (the time varies depending on the amount of rice), and then heat at a second low power. If the user wants to eat hard low-sugar rice, the reheating can be ended when the rice temperature reaches above 60°C. On the contrary, if the user wants to eat soft rice, the reheating can be ended when the rice soup in the inner pot 103 rises into the steamer 104 and the power is kept unchanged for no more than 5 minutes; when 50°C < the current cooking temperature <70°C, the heating module of the cooking appliance 100 is controlled to heat at a first high power for 1 minute. ~2 minutes (the time varies for different amounts of rice), and then heating at a second low power. If the user wants to eat hard low-sugar rice, the reheating can be ended when the temperature of the rice reaches above 60°C. Conversely, if the user wants to eat soft rice, the reheating can be ended when the rice soup in the inner pot 103 rises into the steamer 104 and the power is kept unchanged for no more than 5 minutes. When the current cooking temperature is ≥70°C, the heating module of the cooking appliance 100 is controlled to heat at a low power. If the user wants to eat hard low-sugar rice, the reheating can be ended when the temperature of the rice reaches above 60°C. Conversely, if the user wants to eat soft rice, the reheating can be ended when the rice soup in the inner pot 103 rises into the steamer 104 and the power is kept unchanged for no more than 5 minutes. The entire reheating stage is controlled within 5 to 20 minutes.

[0062] This reheating stage controls the heating power ratio, time, temperature, and the duration for the rice soup in the inner pot 103 to rise into the steamer 104 to reheat the rice and improve the taste of the rice.

[0063] Furthermore, Figure 7 It is a temperature-time curve graph of a low-sugar rice cooker, which includes a boiling stage, a flushing stage, a rice stewing stage, a heat dissipation stage (cooling and retrogradation), and a reheating stage; among them, according to different modes selected by the user, the control program of the low-sugar rice cooker is also different; when the user selects the low-sugar mode 1, the program control stages include: the boiling stage, the flushing stage, and the heat dissipation stage; when the user selects the low-sugar mode 2, the program control stages include: the boiling stage, the flushing stage, the heat dissipation stage, and the reheating stage; when the user selects the low-sugar mode 3, the program control stages include: the boiling stage, the flushing stage, and the rice stewing stage; when the user selects the low-sugar mode 4, the program control stages include: the boiling stage, the flushing stage, the rice stewing stage, and the heat dissipation stage; when the user selects the low-sugar mode 5, the program control stages include: the boiling stage, the flushing stage, the rice stewing stage, the heat dissipation stage, and the reheating stage.

[0064] In summary, the control method of the cooking appliance 100 provided by the embodiments of the present invention is mainly used to improve the edible taste of the ingredients in the cooking appliance 100. The working process of cooking low-sugar rice is as follows: After washing the rice, put it into the cooking appliance 100 such as an electric rice cooker, then select the low-sugar rice function, and the cooking appliance 100 starts to work. The detection system of the cooking appliance 100 detects the cooking state of the internal ingredients and continues to heat the internal ingredients to boiling, maintaining the boiling time t1 (5 - 20 minutes) with a high power W1, preferably 7 - 12 minutes; the controller 40 controls the water spray nozzle 20 to spray water at least once to clean the attachments on the water spray nozzle 20; the cooking appliance 100 enters the rice stewing stage, heating with a low power W2 or stopping heating to keep the temperature of the inner pot 103 above 80°C (it cannot boil vigorously to make the rice soup enter the rice, otherwise the rice will be mushy), maintaining the time t2 (3 - 15 minutes), preferably 3 - 8 minutes, which can fully gelatinize the rice core inside the rice but will not absorb too much water; the water spray system adds the medium cold water / ice water to cool down; it can also be to first add cold water / frozen water, and then use the ventilation system (including the air cooling mechanism 106 and the air intake mechanism 107) to replace the hot air in the inner pot 103 to cool down, cooling the rice to the temperature T1 (T1 < boiling temperature, further, 30°C < T1 < 80°C, and further, 40°C < T1 < 60°C), making the rice cool and retrograde, converting the starch in the rice grains into resistant starch, so as to achieve the low-sugar effect; entering the reheating stage, the temperature rising module reheats the rice temperature to above 80 degrees and below the boiling point, and finally cooks the low-sugar rice required by the user and keeps it warm.

[0065] The cooking process of the low-sugar rice cooker in the embodiment of the present invention adds a stewing state, a cooling and regenerating state, and a reheating state compared to ordinary rice. The control method is that the heating module of the low-sugar rice cooker does not heat or heats at low power in the stewing state (the rice soup is not rinsed with the rice at this time). In this way, the rice is not rinsed by the rice water, which shortens the time for the rice to absorb water, thereby achieving the effect of draining the water of the rice, thereby ensuring that the rice tastes not soggy; in addition, the heat in the inner pot 103 is used to further promote the gelatinization of the rice, so that even if it is rinsed for a short time, it can ensure that the rice is not undercooked and not soggy, thereby improving the taste of the rice; in the cooling and regenerating state, the heating module of the low-sugar rice cooker does not heat, and the air cooling device is controlled at this time. The rice is cooled by the mechanism 106 and the water nozzle 20 respectively, or the rice is cooled by controlling the air cooling mechanism 5 only, or the rice is cooled by controlling the water nozzle 20 only, and the temperature is reduced to a suitable temperature (roughly in the temperature range of 20°C-70°C) to obtain reheated rice, thereby increasing the resistant starch content in the rice; during the reheating stage, the low-sugar rice cooker heating module starts to heat the rice, so that the rice as a whole reaches a user-friendly temperature (roughly in the temperature range of 60°C-100°C), so that low-sugar rice with excellent taste and increased resistant starch content is obtained. In addition, heating to a suitable temperature can play a role in sterilization and disinfection, providing users with safe, healthy and reliable low-sugar rice.

[0066] like Figure 1 、 Figure 2 and Figure 5 As shown, the second aspect of the present invention further provides a control device 420 for a cooking appliance 100 corresponding to the first aspect of the present invention. The control device 420 is used to execute the control method of the cooking appliance 100 of the first aspect of the present invention. The control device 420 includes: an acquisition module 421, which acquires the current cooking state of the cooking appliance 100, and acquires the current cooking temperature of the cooking appliance 100 according to the current cooking state being a reheating state; and a control module 422, which is used to control the cooking appliance 100 to execute the reheating state with a heating power matching the current cooking temperature.

[0067] According to one embodiment of the present invention, the control module 422 is also used to: control the cooking appliance 100 to heat at a first power based on the current cooking temperature being less than or equal to a first preset temperature; and control the cooking appliance 100 to heat at a second power after the cooking appliance 100 has been heated at the first power for a first preset time, wherein the first power is greater than the second power.

[0068] According to one embodiment of the present invention, the control module 422 is also used to: control the cooking appliance 100 to heat at a first power based on the current cooking temperature being greater than a first preset temperature and less than a second preset temperature; and control the cooking appliance 100 to heat at a second power based on the cooking appliance 100 heating at the first power for a second preset time, the first preset time being greater than the second preset time.

[0069] According to one embodiment of the present invention, the control module 422 is further configured to control the cooking appliance 100 to heat at a second power according to the current cooking temperature being greater than or equal to a second preset temperature.

[0070] According to one embodiment of the present invention, the acquisition module 421 is also used to: obtain the cooking mode of the cooking appliance 100; the control module 422 is also used to: according to the cooking mode being the hard rice mode, control the cooking appliance 100 to end the reheating state after the current cooking temperature reaches the preset cooking temperature.

[0071] According to one embodiment of the present invention, the acquisition module 421 is also used to: obtain the cooking mode of the cooking utensil; the control module 422 is also used to: according to the cooking mode being the soft rice mode, control the cooking utensil 100 to heat until the accumulated water in the cooking utensil 100 boils and soaks the internal ingredients of the cooking utensil 100.

[0072] According to one embodiment of the present invention, the control module 422 is further configured to control the cooking appliance 100 to end the reheating state after the current cooking temperature reaches a preset cooking temperature and the accumulated water boils and soaks the internal ingredients for a target time.

[0073] like Figure 1 and Figure 2 As shown, the fourth aspect of the present invention further provides a cooking utensil 100, which includes: a main body 102, a cooking cavity is formed inside the main body 102, and a drain valve 30 connected to the cooking cavity is provided on the main body 102, and the drain valve 30 is preferably provided at the bottom of the cooking cavity; a cover assembly 101, the cover assembly 101 is provided on the main body 102 and covers the cooking cavity, and a water nozzle 20, an air cooling mechanism 106, and a detection element 108 are provided on the cover assembly 101; a controller 40, the controller 40 is electrically connected to the drain valve 30, the air cooling mechanism 106, the water nozzle 20 and the detection element 108, and the controller controls the status of the drain valve 30, the air cooling mechanism 106, and the water nozzle 20 according to the cooking status of the cooking utensil 100, and the controller 40 is the controller 40 according to the third aspect of the present invention.

[0074] It should be noted that the above embodiments and drawings are described based on an electric rice cooker. However, the electric rice cooker is only a preferred embodiment of the cooking utensil 100 of the present invention and does not limit the scope of protection of the cooking utensil 100 of the present invention. For example, the cooking utensil 100 of the present invention can also be a steam cooking device, and such adjustment falls within the scope of protection of the cooking utensil 100 of the present invention.

[0075] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any appropriate manner without contradiction. To avoid unnecessary repetition, the embodiments of the present invention will not further describe various possible combinations.

[0076] Those skilled in the art will appreciate that all or part of the steps in the above-described method can be accomplished by instructing related hardware through a program stored in a memory, which includes a number of instructions for causing a device (which may be a single-chip microcomputer, chip, etc.) or a control device such as a processor) to execute all or part of the steps in the method described in each embodiment of the present application. The aforementioned memory includes various media that can store program code, such as a USB flash drive, a mobile hard disk, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disk.

[0077] The foregoing description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any modifications or substitutions that can be readily conceived by a person skilled in the art within the technical scope disclosed herein are intended to be encompassed within the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be subject to the scope of protection of the claims.

Claims

1. A method for controlling a cooking appliance, characterized in that: The control method includes: Obtaining the current cooking state of the cooking appliance; According to the current cooking state being the reheating state, obtaining the current cooking temperature of the cooking appliance; controlling the cooking appliance to execute the reheating state at a heating power matching the current cooking temperature; The controlling the cooking appliance to execute a reheating state with a heating power matching the current cooking temperature further comprises: obtaining a cooking mode of the cooking appliance; According to the cooking mode being the hard rice mode, controlling the cooking appliance to heat to a preset cooking temperature and then ending the reheating state; According to the cooking mode being the soft rice mode, the cooking vessel is controlled to be heated until the accumulated water in the cooking vessel boils and soaks the food inside the cooking vessel.

2. The cooking appliance control method according to claim 1, wherein: The controlling the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature specifically includes: According to the current cooking temperature being less than or equal to the first preset temperature, controlling the cooking appliance to heat at a first power; After the cooking appliance is heated at the first power for a first preset time, the cooking appliance is controlled to heat at a second power. The first power is greater than the second power.

3. The cooking appliance control method according to claim 2, wherein: The controlling the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature specifically includes: According to the current cooking temperature being greater than the first preset temperature and less than the second preset temperature, controlling the cooking appliance to heat at the first power; After the cooking appliance has been heated at the first power for a second preset time, the cooking appliance is controlled to heat at the second power. The first preset time is greater than the second preset time.

4. The cooking appliance control method according to claim 3, wherein: The controlling the cooking appliance to execute the reheating state with a heating power matching the current cooking temperature specifically includes: According to the current cooking temperature being greater than or equal to the second preset temperature, controlling the cooking appliance to heat at the second power, Wherein, the second preset temperature is greater than the first preset temperature.

5. The cooking appliance control method according to claim 1, wherein: According to the cooking mode being the soft rice mode, the step of controlling the cooking vessel to heat until the accumulated water in the cooking vessel boils and soaks the food in the cooking vessel further comprises: The cooking appliance is controlled to heat to a preset heating temperature and the accumulated water is boiled and the internal food is soaked for a target time, and then the reheating state is terminated.

6. A control device for a cooking appliance, characterized in that: The control device is used to execute the cooking appliance control method according to claim 1, and the control device includes: an acquisition module, configured to acquire the current cooking state of the cooking appliance, and according to the current cooking state being a reheating state, obtaining the current cooking temperature of the cooking appliance; The control module is used to control the cooking appliance to execute a reheating state with a heating power matching the current cooking temperature.

7. A controller, characterized in that: The controller includes a computer-readable storage medium and the control device of the cooking appliance according to claim 6 , wherein the computer-readable storage medium stores instructions, and when the control device of the cooking appliance executes the instructions, the control method of the cooking appliance according to claim 1 is implemented.

8. A cooking utensil, characterized in that: The cooking appliance comprises: a main body, wherein a cooking cavity is formed inside the main body, and the main body is provided with a temperature sensor for detecting the temperature inside the cooking cavity; A controller is electrically connected to the temperature sensor, and the controller is the controller according to claim 7.

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