A cooking control method for meat ingredients with skin in air fryer

Abstract

The present application provides a cooking control method for meat ingredients with skin in an air fryer, the air fryer comprising a cooking cavity, a hot air component, and an exhaust suppression device, the hot air component conveying hot air to the cooking cavity, the hot air component comprising a heating element and a fan, the cooking control method being completed within 10 minutes, comprising: a stamping stage, wherein the heating element heats the cooking cavity to increase the temperature, and under the control of the exhaust suppression device, the cooking cavity reaches a first pressure, which is the maximum pressure reached by the cooking cavity during the cooking process; a pressure reduction stage, wherein the heating element operates at a constant temperature to make the cooking cavity reach a first temperature, which is 200°C to 280°C; the pressure of the cooking cavity is reduced to a second pressure lower than the first pressure, which is 80Pa to 960Pa.

Description

Technical Field

[0001] The present application relates to the field of food processing, and in particular to a cooking control method for meat ingredients with skin in an air fryer. Background Art

[0002] An air fryer is an electrical appliance that uses high-temperature air to bake food. The existing air fryer includes an upper shell and a lower shell. An air guide cover and a hot air assembly are generally provided below the upper shell. The hot air assembly includes a fan and a heating pipe. A motor for driving the fan is also provided in the upper shell. The motor is installed above the air guide cover through a motor bracket. A cavity is provided in the lower shell. An opening is provided at the top of the cavity. A fryer assembly is provided in the cavity. When in use, the upper shell covers the opening to form a cooking cavity. The hot air generated by the hot air assembly flows to the fryer assembly to cook food. Since the existing air fryer has a non-sealed design for the cooking cavity, there are gaps between the components that enclose the cooking cavity. The hot air will leak out through the gaps, which increases the loss of hot air. Therefore, the air fryer using the above technical solution has a slow cooking efficiency. It usually takes 20 minutes to cook a pot of chicken wings. When there are many family members, it is impossible to bake multiple pots of chicken wings within the normal cooking time to meet user needs. In addition, since the existing air fryer takes a long time to cook meat, the ingredients are prone to lose water and become dry and woody after long-term baking, and the taste is poor, which is difficult to meet user needs.

[0003] Based on the above technical problems, the existing patent number CN201821252386.5 proposes an air fryer with good cooking effect. The specific technical solution is to improve the cooking cavity into a sealed structure, and open a micro-pressure exhaust structure on the wall of the cooking cavity. The micro-pressure exhaust structure includes an exhaust hole arranged on the air guide cover bracket, a deformable exhaust plug, and an air outlet arranged on the side wall of the upper shell. The exhaust hole and the air outlet are connected through an exhaust channel. The exhaust channel is located on the rear side of the upper shell. The exhaust plug seals and covers the upper port of the exhaust hole, and opens the exhaust hole when the pressure of the gas in the cooking cavity is greater than 3Kpa. A micro-pressure environment is formed in the cooking cavity, and the exhaust hole is opened when the pressure of the gas in the cooking cavity is greater than 3Kpa to prevent heat from leaking outward, shorten the heating time of food, and improve cooking efficiency. When adopting the above technical solution, since the opening pressure of the micro-pressure exhaust structure is set to 3Kpa, a relatively high pressure is always maintained in the cooking cavity during the cooking process. When cooking chicken wings and other meat ingredients with skin, the steam in the cooking cavity cannot be discharged, soaking the chicken wings, causing the skin of the chicken wings to remain in a moist environment for a long time, affecting the color and taste of the chicken wings.

[0004] In the use environment of the electric pressure cooker, in order to increase the boiling point of water and speed up the cooking efficiency of food, the electric pressure cooker needs to maintain a high-pressure environment (several thousand Pa) for a long time when cooking. At this time, the lid and the pot body need to be locked. Therefore, after cooking is completed, the pressure needs to be released before opening the lid. Usually, the user needs to manually pull up the exhaust valve (pressure relief valve) to make the exhaust channel of the exhaust rod communicate with the outside world, which is convenient for opening the lid. Or, as in the technical solution disclosed in 201921932909.5, the user can achieve indirect operation of the pressure relief valve by controlling the knob assembly to prevent scalding. In the prior art, such as patent No. CN201811632353.8 or CN201811632364.6, replacing different pot lids to achieve the conversion between air fryers and electric pressure cookers. When realizing the function of the electric pressure cooker, an exhaust valve and a pressure limiting valve are set on the pot lid. The pressure limiting valve is mainly used to maintain a high-pressure environment during the cooking process. The exhaust valve is mainly used after cooking is completed to discharge the water vapor in the pot body to facilitate opening the lid. At present, most electric pressure cookers use mechanical triggering to release pressure. For example, the technical solution disclosed in patent number CN202123325677.7 is provided with a valve plate that is electromagnetically controlled to lift and lower, so that the valve plate can be lifted and lowered between a blocked state of covering and blocking the lower through hole and an idle state separated from the lower plate. When the air pressure in the cooking cavity exceeds a preset value, the valve plate falls from the blocked state to the idle state, and the air pressure in the cooking cavity is reduced due to the airflow discharge, thereby ensuring the safety of the air fryer.

[0005] In order to prevent the pressure limiting valve from failing or reducing its efficiency, patent No. CN202210684481.7 discloses a pressure relief mechanism and a micro-pressure air fryer, in which a pressure relief mechanism is arranged on the lid body, and the pressure relief structure includes an adjustable exhaust valve and an automatic exhaust valve. The pressure relief mechanism has a dual pressure relief function, wherein the pot lid locking mechanism is used to fix the pot lid to the pot body to prevent the pot lid from opening during cooking; the pressure relief mechanism is arranged on the pot lid, and is used to discharge the gas in the pot to realize the pressure relief function, the adjustable exhaust valve is a mechanical weight valve or an electrically controlled weight valve in a common state, and the automatic exhaust valve is a one-way valve. In a normal state, the adjustable exhaust valve is the main pressure relief function. If the pressure relief efficiency of the adjustable exhaust valve cannot be met, the automatic exhaust valve can assist in pressure relief, thereby reducing the exhaust pressure of the adjustable exhaust valve and extending the life of the pressure relief device; in addition, when the adjustable exhaust valve cannot be used normally due to a fault or a clogged air hole, the pressure can be discharged through the automatic exhaust valve to avoid excessive pressure increase in the pot, which may cause safety hazards in use.

[0006] In the prior art, when there is a large pressure in the cooking cavity, for example, above kilopascals, especially in cooking appliances with high pressure environments such as electric pressure cookers, a safety valve is added to solve the safety problem. When the exhaust valve used to exhaust steam after cooking fails, the safety valve provides double protection to prevent the machine from exploding. In addition, in order to form a large pressure in the cooking cavity, the pot cover is locked and connected to the pot body, and also to prevent the pot body from tipping over when the cover is lifted under high pressure.

[0007] Based on the above analysis, the use of the above valve is to form high pressure in the pot on the one hand, and to achieve safety and lid opening functions on the other hand.

[0008] In addition, the methods for improving the efficiency of roasting meat food in air fryers mainly focus on increasing the heating power, improving the hot air circulation in the cooking cavity, etc. The effect of improving roasted meat food is mainly to improve the freshness and juiciness of meat. The methods for improving the freshness and juiciness in the existing technology are mainly achieved by adding water to the cooking cavity during the baking process. There are two schemes: 1. Put a small measuring cup of water on the grill; 2. Add water to the bottom of the cooking cavity; 3. Spray water or water vapor on the food during the cooking process. For example, in the first scheme, since the water capacity of the measuring cup is limited and the surface area is small, the amount of water evaporated from the measuring cup into the cooking cavity during the baking process is small, and the cooking cavity is connected to the outside world, so the small amount of water evaporated into the cooking cavity is also quickly discharged from the cooking cavity, which will not affect the freshness and juiciness of the food. In the second scheme, the surface area of ​​the bottom of the cooking cavity is larger, and the water can evaporate more than the first scheme, but also because the cooking cavity is connected to the outside world, the water evaporated into the cooking cavity will be quickly discharged from the cooking cavity. Moreover, after the water at the bottom of the cooking cavity evaporates, the water at the bottom of the food will increase, and the heat transferred to the bottom of the food will be used more for the volatilization of the water. The volatilization of the water takes away more heat, which reduces the heat received by the bottom of the food, weakens the coloring effect of the bottom of the food, and makes the food effect worse. For example, the third solution requires adding a spray structure to the air fryer, which increases the cost, and also requires controlling the spray structure to spray water during the cooking process. If the water sprays onto the surface of the food and soaks the surface of the food, it will affect the coloring effect of the food surface. Summary of the invention

[0009] One of the main purposes of the present invention is to provide a cooking control method for meat ingredients with skin in an air fryer, which has high cooking efficiency and better crispness and cookedness of the ingredients.

[0010] The present invention is achieved in the following way: a cooking control method for meat ingredients with skin in an air fryer, the air fryer comprising a cooking cavity, a hot air component, and an exhaust suppression device, the hot air component conveys hot air to the cooking cavity, the hot air component comprises a heating element and a fan, the cooking control method is completed within 10 minutes, and comprises: a stamping stage, the heating element heats the cooking cavity to increase the temperature, under the control of the exhaust suppression device, the cooking cavity reaches a first pressure, the first pressure is the maximum pressure reached by the cooking cavity during the cooking process; a pressure reduction stage, the heating element works at a constant temperature to make the cooking cavity reach a first temperature, the first temperature is 200°C to 280°C; the pressure of the cooking cavity is reduced to a second pressure lower than the first pressure, the second pressure is 80Pa to 960Pa.

[0011] Further, the control pressure of the exhaust suppression device is lower than the second pressure.

[0012] Furthermore, the difference between the initial pressure of the gas in the cooking cavity and the control pressure of the exhaust suppression device is less than 20 Pa.

[0013] Furthermore, the pressure reduction stage includes a first sub-stage and a second sub-stage for improving the coloring of the food, and the pressure of the second sub-stage is greater than the pressure of the first sub-stage.

[0014] Furthermore, the air fryer also includes: a thermostat for detecting a shutdown temperature of a temperature measuring point, wherein the heating element continues to heat when the temperature measuring point is lower than the shutdown temperature, and turns off the heating when the shutdown temperature is reached, and after the heating element is shut down for the first time, the pressure of the cooking chamber is greater than the control pressure of the exhaust suppression device.

[0015] Furthermore, the exhaust suppression device includes a first exhaust suppression device and a second exhaust suppression device, the control pressure of the second exhaust suppression device is greater than the control pressure of the first exhaust suppression device, and during the cooking process, the first exhaust suppression device and the second exhaust suppression device exhaust in sequence according to the pressure of the cooking cavity.

[0016] Furthermore, in the pressure reduction stage, the second exhaust suppression device is intermittently exhausted to reduce the pressure in the cooking cavity to a level greater than the control pressure of the first exhaust suppression device and less than the control pressure of the second exhaust suppression device.

[0017] Furthermore, the air fryer includes: a pot body assembly, the pot body assembly includes a cooking pot body for holding food; a cover body assembly, the rear end of the cover body assembly is rotatably connected to the pot body assembly around a rotating axis, and the exhaust suppression device is a pressure limiting valve provided on the pot body assembly or the cover body assembly.

[0018] Furthermore, the air fryer includes: a pot body assembly, the pot body assembly includes a cooking pot body for holding food; a cover body assembly, the rear end of the cover body assembly is rotatably connected to the pot body assembly around a rotating shaft, and the cover body assembly and the cooking pot body are sealed together to form a sealed cooking cavity; the second exhaust suppression device is the cover body assembly, and the cover body assembly rotates around the rotating shaft based on the thrust of the air pressure in the cooking cavity to create a gap with the pot body for exhaust.

[0019] Further, the control pressure of the first exhaust suppression device is 120Pa to 180Pa; and or the control pressure of the second exhaust suppression device is 260Pa to 350Pa.

[0020] Compared with the prior art, the present application has the following technical effects: the present embodiment adopts the method of controlling the pressure change in the cooking cavity during the cooking process, which not only realizes fast cooking but also ensures the crispness, tenderness and juiciness of the ingredients, and can also speed up the cooking efficiency and realize fast cooking; Figure 8 As shown, since the cooking control method needs to be completed within 10 minutes, a higher temperature is used to cook the ingredients. In order to prevent the skin of the ingredients from charring too quickly and affecting the taste during the rapid heating of the air fryer, the cooking cavity reaches a first pressure higher than the second pressure under the control of the exhaust suppression device. The first pressure is the maximum pressure reached by the cooking cavity during the cooking process. In this way, on the one hand, rapid heating is guaranteed in the early stage. As the temperature in the cooking cavity rises rapidly, the density of the high-temperature gas is higher in the relatively sealed cooking cavity, which enhances the convective heat transfer of the high-temperature gas in the cooking cavity to the food, thereby achieving efficient heating of the food. On the other hand, this speeds up the heating rate of the skin of the chicken wings (such as Fig.16As shown in the figure, the skin of meat with skin contains a lot of fat. Rapid heating can melt the fat in a short time. Some of the melted fat will be retained in the gap between the skin and the meat and between the skin and the subcutaneous tissue. The fat in the gap between the skin and the meat will heat up during the subsequent heating process. The fat that is at high temperature for a long time can produce a similar frying effect on the skin, making it more crispy. Moreover, due to the low specific heat capacity of oil, this will cause the fat between the skin and the meat to heat up quickly to above 100°C. This part of heat can heat the chicken wing meat more efficiently, increasing the internal temperature rise and maturation rate. Moreover, the fat layer inhibits evaporation, increases the wet bulb temperature, and thus increases the effective cooking temperature of the food surface. At the same time, in order to maintain a better effect on the maturation speed and crispness of the ingredients, it also includes a depressurization stage, the boost stage and the depressurization stage are arranged in sequence, and the heating element works at a constant temperature to make the cooking cavity reach a first temperature, the first temperature is 200°C to 280°C; the pressure of the cooking cavity is reduced to a second pressure lower than the first pressure, and the second pressure is 80Pa to 960Pa. Based on the above-mentioned blood pressure reduction performance, due to the reduction of the external environmental pressure of the chicken wings, part of the chicken wing skin will bulge, so that this part of the skin is separated from the subcutaneous meat tissue. After separation, it can prevent the water inside the chicken wing from diffusing to the skin, retain more water inside the chicken wing, and be more conducive to the tenderness of the chicken wing meat. Moreover, after separation from the meat tissue, the chicken wing skin does not have internal water replenishment, and the water in it will evaporate faster, which helps to increase the temperature of the chicken wing skin, which is beneficial to the rapid occurrence of the Maillard reaction in the next stage. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is a schematic structural diagram of the center of gravity of the cover assembly and the center of gravity of the pot assembly to the rotating shaft in the present invention;

[0022] Figure 2 It is a schematic diagram of the structure of the cover assembly and the pot assembly in the present invention;

[0023] Figure 3 It is a schematic diagram of the structure of the lid assembly and the pot assembly in the present invention being opened;

[0024] Figure 4 It is a schematic diagram of the structure when the cover assembly of the present invention is opened;

[0025] Figure 5 It is a schematic diagram of the position structure of the motor, fan, cooking pot body and micro-pressure exhaust structure in the present invention;

[0026] Figure 6 It is a schematic diagram of the disassembled structure of the cover assembly, the pot assembly and the rotating shaft in the present invention.

[0027] Figure 7 It is a schematic structural diagram of the center of gravity of the cover assembly and the center of gravity of the pot assembly to the rotating shaft in the present invention;

[0028] Figure 8 It is a pressure curve variation diagram in the present invention;

[0029] Fig. 9 It is a contradictory relationship diagram between crispness and degree of cookedness in the present invention;

[0030] Fig.10 It is the temperature curve diagram in the present invention;

[0031] Fig.11 Another temperature curve diagram v in the present invention

[0032] Fig.12 It is the relative humidity variation diagram in the present invention;

[0033] Fig.13 is another temperature curve diagram in the present invention;

[0034] Fig.14 It is the principle diagram of the communicating vessel in the present invention;

[0035] Fig.15 is another temperature curve diagram in the present invention;

[0036] Fig.16 The temperature curves of the skin and meat of the chicken wings under normal pressure and micro-pressure in the present invention are shown.

[0037] Icon: 1-cover assembly, 101-motor, 102-fan, 2-pot assembly, 201-cooking pot body, 3-rotating shaft, 4-micro-pressure exhaust structure. DETAILED DESCRIPTION

[0038] In order to more clearly illustrate the overall concept of the present application, a detailed description is given below in an illustrative manner in conjunction with the accompanying drawings.

[0039] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0040] In addition, in the description of the present application, it should be understood that the terms "center", "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "axial", "radial", "circumferential" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific position, be constructed and operated in a specific position, and therefore cannot be understood as a limitation on the present invention. As for the positional relationships such as "upstream" and "downstream", they are based on the positional relationships when the fluid flows normally.

[0041] In addition, the terms "first", "second", etc. are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0042] In this application, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; it can be a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0043] In the present application, unless otherwise clearly specified and limited, a first feature "above" or "below" a second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.

[0044] An air fryer is a cooking appliance that uses hot air to bake ingredients. When baking different ingredients, the air fryer can set different cooking temperatures to meet the cooking characteristics of different ingredients. At present, most air fryers on the market use heating tubes to heat ingredients, and a thermostat is set near the heating tube to detect the temperature of the cooking cavity. After the user sets the target temperature required for cooking, the thermostat controls the heating tube to heat the cooking cavity according to the shutdown temperature of the heating tube corresponding to the target temperature. When the thermostat senses that the temperature is lower than the shutdown temperature of the heating tube, the heating tube continues to heat and quickly raises the temperature in the cooking cavity. When the thermostat senses that the temperature reaches the shutdown temperature of the heating tube, the thermostat controls the heating tube to shut down until the temperature in the cooking cavity is lost and the temperature is lower than the shutdown temperature of the heating tube. The thermostat restarts heating to replenish heat to maintain a relatively constant temperature in the cooking cavity. It is worth pointing out that the target temperature set for the air fryer is not the same as the shutdown temperature of the heating element, but the two are in a one-to-one correspondence. Generally speaking, when the air fryer is working without any food, the thermostat controls the temperature of the center area of ​​the cooking chamber according to the shutdown temperature of the heating tube corresponding to the target temperature. The temperature is the target temperature.

[0045] The target temperature set for the air fryer and the shutdown temperature of the heating tube do not necessarily need to be set to the same. When implementing the product, the corresponding relationship will be selected based on the distance between the thermostat and the heating tube. In more actual products, the thermostat is closer to the heating tube. Therefore, the shutdown temperature of the heating tube will be set to be slightly higher than the target temperature, which better reflects the overall actual temperature situation in the cooking chamber of the air fryer. If the thermostat is far away from the heating tube, the shutdown temperature of the heating tube can be set to be equal to the target temperature, or even slightly lower than the target temperature. In this way, the target temperature set for the air fryer and the shutdown temperature of the heating tube form a one-to-one relative size relationship. This relationship can also be understood in this way: when the target temperature set for the air fryer increases, the shutdown temperature of the heating element will also increase accordingly, and when the target temperature set for the air fryer decreases, the shutdown temperature of the heating element will also decrease accordingly.

[0046] Generally speaking, for most actual air fryer products, when the air fryer is not loaded with food (there is no food in the air fryer), the thermostat controls the shut-off temperature of the heating tube according to the corresponding relationship with the target temperature. When the air fryer enters a steady state, the actual temperature in the center of the cooking cavity will be equal to or very close to the target temperature (for example, there is a 5-10% deviation); and when the air fryer is loaded with food, the thermostat still controls the shut-off temperature of the heating tube according to the corresponding relationship with the target temperature, and the actual temperature in the center of the cooking cavity may deviate from the target temperature. In other words, the one-to-one relative size relationship between the target temperature set for the air fryer and the shut-off temperature of the heating element will not change due to whether there is food in the cooking cavity of the air fryer, or how much food there is.

[0047] In addition, the target temperature set for the air fryer can be set by the user in the actual product, for example, by operating the button and digitally displaying it on the machine display device (such as a display screen), or it can be a mechanical knob, which is set by the user selecting the knob; of course, for air fryers with a higher degree of automation, the user does not need to manually set the target temperature, but only needs to select the start button of the corresponding ingredient. In this case, the target temperature set for the air fryer is achieved through a preset program. At this time, the target temperature can be digitally displayed on the display device or not displayed to the user, which further reflects the automation of the machine.

[0048] Confirmation of cooking time: One way: Generally, the air fryer is equipped with a display screen or timer, which informs the user of the cooking time and the remaining cooking time. Another way: Since the air fryer must be kept safe and prevent users from being scalded, the display time will be extended after cooking is completed to reduce the temperature of the pot body. At this time, the cooking time is measured by a stopwatch, and the cooking time is the time difference between the first time the heating tube is turned on and the last time the heating tube is turned off. The third way: Read the control temperature (shutdown temperature) and preset time of the thermostat set by the software.

[0049] Constant temperature operation of the heating element means that: during the constant temperature and pressure reduction stage, the working power of the heating element (i.e. the real-time power of the heating element when it is working) is the same as the working power of the heating element during the preheating and stamping stage, but the heating element works intermittently; or, during the constant temperature and pressure reduction stage, the working power of the heating element is lower than the working power of the heating element during the preheating and stamping stage, and the heating element works continuously or intermittently.

[0050] In a typical implementation example, the heating element works continuously at a first power P1 during the preheating and stamping stage, and works intermittently at the first power P1 during the constant temperature and pressure reduction stage; or, the heating element works continuously at the first power P1 during the preheating and stamping stage, and works continuously at a second power P2 which is less than the first power P1 during the constant temperature and pressure reduction stage (of course, it can also work intermittently at the working power P2).

[0051] It can be understood that if a mathematical representation is performed, that is, in the constant temperature and pressure reduction stage, the average power of the heat energy released by the heating element is less than the average power of the heat energy released by the heating element in the preheating and stamping stage, the heating element works at a constant temperature, so that the temperature in the cooking cavity is maintained in a temperature range (for example, 10-30 degrees) as much as possible within a certain period of time, avoiding excessive rise or fall.

[0052] In order to facilitate the measurement of the pressure in the cooking chamber of the air fryer, the present embodiment adopts the following method: Fig.14The principle measurement of the communicating vessel shown in the figure can of course also be measured using a customized high-temperature resistant pressure tester. This patent uses a communicating vessel device to detect the pressure in the cooking chamber of the air fryer. One end of the silicone hose is connected to the cooking chamber of the air fryer, and the other end is connected to the left tube of the U-shaped tube. The principle is to inject the same liquid (for example: water) into the U-shaped tube, and imagine a liquid sheet A in the middle of the bottom of the communicating vessel. If the liquid is stationary and does not flow, the pressure of the liquid in the left tube on the liquid sheet A to the right must be equal to the pressure of the liquid in the right tube on the liquid sheet A to the left. Because the communicating vessel contains the same liquid, the density of the left and right liquid columns is the same. According to the formula for liquid pressure P=ρgh, it can be seen that only when the heights of the liquid columns on both sides are equal, the pressure of the liquid columns on the liquid sheet A on both sides can be equal. Therefore, when the liquid is not flowing, the liquid levels in the left and right tubes of the communicating vessel should remain level.

[0053] When the pressure in one of the tubes (such as the left tube) increases, according to F=PS, S remains unchanged, and P increases, then F in the left tube will increase, and the liquid level in the left tube will be subjected to downward pressure, then the liquid level in the left tube will drop, and the liquid level in the right tube will rise, and a height difference will be generated between the two tubes. According to the formula for liquid pressure P=ρgh, the greater the height difference of the liquid levels at both ends of the U-shaped tube, the greater the pressure there. In this patent, the U-shaped water column communicating vessel used in the experimental verification has a pressure of 98Pa per centimeter of height difference. The actual selection can be based on the experimental environment.

[0054] When frying or baking food, we hope that the food will be cooked quickly while avoiding burning the food, because burning the food means that the content of harmful substances such as acrylamide, benzopyrene, and heterocyclic amines will increase rapidly. The applicant has found through research that when making meat with skin, users all hope to achieve a crispy taste on the skin. However, when using an air fryer that maintains a 3Kpa cooking environment in the prior art, although the cooking efficiency of the food is accelerated and the cooking time is shortened, the food tastes too rotten, and the crispness of the skin cannot meet the appearance and taste of frying and baking. So how to make the meat with skin baked quickly and ensure the crispness of the food while preventing the food from being burned?

[0055] Among them, meat ingredients with skin refer to ingredients whose meaty parts are mostly covered by the skin, such as a whole chicken (duck), a part of a chicken after it is cut, such as chicken wings, chicken legs, chicken trunk, etc. Before cooking, some ingredients will be marinated for a period of time.

[0056] like Figure 8-16As shown, in order to make the crispiness and cookedness of meat ingredients with skin better, the present embodiment provides a cooking control method for meat ingredients with skin in an air fryer, the air fryer comprising a cooking cavity, a hot air component, and an exhaust suppression device, the exhaust suppression device being capable of limiting the exhaust of the cooking cavity, the hot air component delivering hot air to the cooking cavity, the hot air component comprising a heating element and a fan, the cooking control method being completed within 10 minutes, comprising: a stamping stage, the heating element heating the cooking cavity to increase the temperature, under the control of the exhaust suppression device, the cooking cavity reaches a first pressure, the first pressure being the maximum pressure reached by the cooking cavity during the cooking process; a pressure reduction stage, the heating element operating at a constant temperature to make the cooking cavity reach a first temperature, the first temperature being 200°C to 280°C; the pressure of the cooking cavity is reduced to a second pressure lower than the first pressure, the second pressure being 80Pa to 960Pa.

[0057] The applicant has found that Fig. 9 As shown in the figure, as the gas in the cooking cavity of the air fryer is heated and expanded and escapes from the cooking cavity, the pressure in the cooking cavity is mainly generated by water vapor. According to PV=nRT, as the pressure increases, the water vapor content in the cooking cavity increases. The increase in the water vapor content in the cooking cavity will increase the resistance to the evaporation of the food. On the other hand, the temperature in the cooking cavity of the air fryer means the amount of heat that the food in the cooking cavity can receive per unit time. The higher the temperature, the more heat it receives per unit time. Therefore, as the temperature rises, the evaporation rate of the water in the chicken wings becomes faster, especially the evaporation of the water on the skin; because the evaporation of the water in the skin of meat such as chicken wings is first the evaporation of the water on the skin, and then the internal water is continuously replenished to the skin.

[0058] The crispness of the skin of chicken wings and other meats with skin is positively correlated with the moisture content of the skin. The lower the moisture content, the higher the crispness. However, the moisture content of the skin of chicken wings cannot be too low. When the moisture content is too low, it will appear burnt. Burnt food cannot be eaten because it contains substances harmful to the human body such as benzopyrene and heterocyclic amines, so there is no point in discussing the crispness.

[0059] When the temperature is low (T≤200℃), because the temperature is not high enough, the evaporation rate of moisture on the skin of meats with skin, such as chicken wings, is slow. At this time, increasing the pressure in the cooking chamber further slows down the evaporation of moisture on the skin of meats with skin. Therefore, when baked for the same time, the crispness of the chicken wing skin will gradually decrease as the pressure increases.

[0060] like Fig. 9As shown in the figure, when the temperature is high (T≥220℃), the water on the skin of chicken wings and other meats with skin evaporates faster because of the high temperature. Under the 0 pressure state, when the chicken wings are cooked, the skin of the chicken wings will be burnt to varying degrees, so the score of the skin crispness is low. As the pressure increases to 80pa-240pa, between the temperature of 220℃-280℃, because the evaporation of water on the skin of the chicken wings is slowed down to a certain extent, a balance is reached between the crispness of the skin of the chicken wings and the internal maturation, avoiding burnt, and the crispness of the skin of the chicken wings also reaches an ideal state; therefore, the lower limit of the pressure is selected as 80pa. As the pressure increases further, the resistance to water evaporation on the skin of the chicken wings increases further, and the crispness will gradually decrease. The experiment found that when the pressure increases from 960pa to 1040pa, the crispness of the skin of the chicken wings will decrease significantly. Moreover, at 220°C, when the pressure continues to increase from 960 Pa, the crispness score is less than that at 0 pressure, so the upper limit of the pressure is selected as 960 Pa.

[0061] As the pressure increases, the water vapor content in the cooking cavity increases, which will slow down the evaporation of water from meats such as chicken wings, thereby reducing the heat taken away by water evaporation and accelerating the increase in the temperature of the chicken wings; on the other hand, the water vapor content per unit volume in the cooking cavity increases, which means that the humidity of the cooking cavity increases; at the same set temperature, the humidity increases and the wet bulb temperature also increases. The wet bulb temperature is the real baking temperature, and increasing the wet bulb temperature can speed up the baking speed. Therefore, as the pressure in the cooking cavity increases, the two aspects work together to increase the cooking speed of the chicken wings. Experiments have found that when the pressure in the cooking cavity reaches 80Pa, the cooking speed of the chicken wings has been improved to a certain extent. Therefore, from the perspective of the cooking speed, the lower limit of the pressure is preferably 80Pa; it can also be 40Pa, 60Pa, or 70Pa.

[0062] Under the condition of micro-pressure, when the pressure is ≥1200pa, the increase in the cooking speed slows down. In addition, when the pressure in the cooking chamber is increased, the gravity and safety requirements of the cover will be higher. If the increase in pressure has no obvious effect on the chicken wings, then how to choose a better product experience will also become an important consideration in product design.

[0063] Therefore, taking into account the crispness of the skin and the cooking speed of meat with skin such as chicken wings, a pressure range of 80pa-960pa is selected to ensure that users can get satisfactory cooking results in most cases.

[0064] like Fig. 9 The schematic diagram shown refers to the data in Table 1 and Table 2.

[0065]

[0066] Table 1

[0067] pressure Curing speed 200℃ Ripening speed 220℃ Ripening speed 240℃ Ripening speed 260℃ Curing speed 280℃ 0 1.38888889 1.5503876 1.66666667 1.70940171 1.6 80 1.42857143 1.58478605 1.70357751 1.75746924 1.64744646 160 1.58730159 1.8018018 1.96078431 2.07039337 1.89035917 240 1.70648464 1.92307692 2.12765957 2.2675737 2.14132762 320 1.83486239 2.04918033 2.3255814 2.3923445 2.43902439 400 1.92307692 2.15982721 2.4691358 2.55102041 2.5974026 480 2 2.27272727 2.63157895 2.72479564 2.77777778 560 2.08333333 2.38095238 2.77777778 2.88184438 2.94117647 640 2.17391304 2.5 2.94117647 3.05810398 3.125 720 2.27272727 2.63157895 3.125 3.25732899 3.33333333 800 2.35294118 2.73972603 3.27868852 3.42465753 3.50877193 880 2.42718447 2.84900285 3.44827586 3.55871886 3.63636364 960 2.48138958 2.92825769 3.57142857 3.6900369 3.77358491 1040 2.53164557 2.99850075 3.67647059 3.80228137 3.89105058 1120 2.55754476 3.04878049 3.7593985 3.89105058 3.96825397 1200 2.57731959 3.09597523 3.81679389 3.96825397 4.03225806 1280 2.59067358 3.13479624 3.86100386 4.01606426 4.08163265 1360 2.5974026 3.16455696 3.89105058 4.048583 4.1322314

[0068] Table 2

[0069] Definition of skin crispness score: The skin crispness score is obtained through sensory evaluation. 30 experienced tasters are selected to evaluate the crispness of the test samples (e.g. chicken wing skin). The score ranges from 1 to 5, and the higher the score, the crispier it is. For example, you can refer to the following sensory evaluation table:

[0070] Chicken Wing Crispness Description Score The skin of the chicken wings is wet and soft, not crispy at all or burnt on the surface 1 point The skin of the chicken wings is not soggy and soft, and it feels slightly crispy when eaten 2 points The skin of the chicken wings is crispy and slightly crumbly when eaten 3 points The skin of the chicken wings is crispy and the crumbs are more obvious when you put them in your mouth 4 points The skin of the chicken wings is very crispy, and the crumbs are very obvious when you put them in your mouth. 5 points

[0071] Note: Extending the roasting time until the skin is burnt will definitely improve the crispness of the skin of meat with skin. However, since burnt food is harmful to human health, if the skin is burnt, the crispness score is 1 point.

[0072] When evaluating the crispiness of the chicken wing skin, in order to maintain a single variable, the baking time is kept consistent at the same temperature and pressure. The principles for setting the baking time are: 1. Ensure that all chicken wings are baked even at 0 pressure; 2. Under the premise that the chicken wings are not burnt and are not baked, the baking time can be appropriately extended to achieve the best crispiness.

[0073] The pressures selected in this patent are all pressure differences from standard atmospheric pressure.

[0074] The data in the table were measured using an air fryer with a power of 1600w. The baking time at 200℃ is 18min, the baking time at 220℃ is 13min, the baking time at 240℃ is 10min, the baking time at 260℃ is 9.5min, and the baking time at 280℃ is 11min.

[0075] When evaluating the crispness of the chicken wings, the baking time should be extended as much as possible while keeping the chicken wings in the fryer from being burnt, so as to achieve the best crispness under the temperature and pressure. The data in the table are measured in an air fryer with a power of 1600w.

[0076] Definition of ripening speed s: t- The time when the center temperature of all chicken wings in the fryer reaches 90°C, in seconds; the data in the table are measured in an air fryer with a power of 1600w.

[0077] When measuring data in an experiment, the amount of ingredients in the recommended recipe is generally used, which can be derived from the recipe or machine manual, etc. For example: the number of chicken wings baked in the fryer in all experiments = the nominal capacity of the fryer * 1.5, rounded up according to the calculation result; the current nominal capacity is 5.5L, so the number of chicken wings placed is 5.5*1.5=8.25, and four includes five is 8.

[0078] Definition of burnt degree: When the center temperature of the chicken wings reaches 90℃, the number of chicken wings with black spots of the size of a RMB coin of not less than 30% on the surface of the chicken wings in the fryer is counted; the data in the table is measured by selecting an air fryer with a power of 1600w, and the chicken wings are judged by whether there are black spots of more than 1 / 2 the size of a RMB coin. Of course, it can also be judged by an odor sensor. Due to the structural design and material selection of the product, the experimental data of this patent are referenced as follows:

[0079]

[0080] This example increases the crispness and cookedness, freshness and juiciness of the chicken wings, without the need for the above-mentioned cup or spray structure to increase humidity. This embodiment uses the control of the pressure change in the cooking cavity during the cooking process, which not only achieves fast cooking, but also ensures the crispness, freshness and juiciness of the ingredients, and can speed up the cooking efficiency and achieve fast cooking; Figure 8 As shown, since the cooking control method needs to be completed within 10 minutes, a higher temperature is used to cook the ingredients. In order to prevent the skin of the ingredients from charring too quickly and affecting the taste during the rapid heating of the air fryer, the cooking cavity reaches a first pressure higher than the second pressure under the control of the exhaust suppression device. The first pressure is the maximum pressure reached by the cooking cavity during the cooking process. In this way, on the one hand, rapid heating is guaranteed in the early stage. As the temperature in the cooking cavity rises rapidly, the density of the high-temperature gas is higher in the relatively sealed cooking cavity, which enhances the convective heat transfer of the high-temperature gas in the cooking cavity to the food, thereby achieving efficient heating of the food. On the other hand, this speeds up the heating rate of the skin of the chicken wings (such as Fig.16 As shown in the figure, the skin of meat with skin contains a lot of fat. Rapid heating can melt the fat in a short time. Some of the melted fat will be retained in the gap between the skin and the meat and between the skin and subcutaneous tissue. The fat in the gap between the skin and the meat will heat up during the subsequent heating process. The fat that is at high temperature for a long time can produce a similar effect to frying on the skin, making it crispier. Moreover, due to the low specific heat capacity of oil, the fat between the skin and the meat will quickly heat up to more than 100°C. This part of the heat can heat the chicken wing meat more efficiently, increasing the internal temperature rise and maturation rate. In addition, the fat layer inhibits evaporation, increases the wet bulb temperature, and thus increases the effective cooking temperature of the food surface.

[0081] The skin of the meat heats up quickly, making the temperature difference between the skin and the inside larger, which is conducive to the faster conduction of external heat to the inside of the chicken wing, improving the heating efficiency. Moreover, a larger temperature difference will make the rate of thermal diffusion greater than wet diffusion. Thermal diffusion is the movement of water caused by the temperature gradient, that is, water molecules move from high temperature to low temperature. The skin temperature of the chicken wing is high and the internal temperature is low. Water diffuses from the skin to the inside. Wet diffusion is the movement of water caused by the water gradient in the food. Water moves from high water content to low water content. The water content inside the chicken wing is higher than the skin of the chicken wing, so the water moves from the inside of the chicken wing to the skin of the chicken wing through wet diffusion. A larger temperature difference will make the thermal diffusion of water in the chicken wing stronger than wet diffusion. Part of the water in the skin of the chicken wing moves to the inside of the chicken wing, increasing the water content inside the chicken wing. The water makes the meat more juicy and prevents the internal muscle fiber bundle tissue from becoming dense, so that the meat is easier to bite and improves the tenderness of the chicken wing.

[0082] In addition, as the temperature increases, the water vapor holding capacity of the cooking cavity increases, and the water vapor content saturation value increases rapidly, so the relative humidity in the cooking cavity decreases. Fig.12 As shown, the relative humidity decreases and the moisture absorption capacity of the environment increases, which accelerates the evaporation of moisture in the skin. As the skin continues to be heated by thermal radiation, the protein coagulates due to heat, and the epidermal collagen shrinks. In addition, the dryness caused by the evaporation of epidermal moisture makes the epidermal tissue become tight and delicate, which helps to prevent the evaporation of moisture inside the chicken wings. In the subsequent heating and maturation process, the heat is transferred to the inside of the chicken wings, and the gravy is released outside the cells. Since the outer skin forms a fine and tight protective layer, even if the internal moisture is released outside the cells, it is not easy to flow out of the surface of the chicken wings, which prevents the loss of internal moisture. Many flavor substances in meat, such as amino acids, inosinic acid, and sugars, are dissolved in the internal moisture. Reducing the outflow of moisture is also conducive to improving the flavor of the chicken wings and increasing the tenderness of the chicken wings.

[0083] At the same time, in order to maintain a better effect on the cooking speed and crispness of the ingredients, it also includes a depressurization stage, a boost stage and a depressurization stage, which are arranged in sequence, and the heating element works at a constant temperature to make the cooking cavity reach a first temperature, the first temperature is 200°C to 280°C; the pressure of the cooking cavity is reduced to a second pressure lower than the first pressure, and the second pressure is 80Pa to 960Pa. Based on the above-mentioned depressurization performance, due to the reduction in the external environmental pressure of the chicken wings, part of the chicken wing skin will bulge, so that this part of the skin is separated from the subcutaneous meat tissue. After separation, it can hinder the moisture inside the chicken wings from diffusing to the skin, retaining more moisture inside the chicken wings, and more conducive to the tenderness of the chicken wing meat. Moreover, after separation from the meat tissue, the chicken wing skin does not have internal moisture replenishment, and the moisture therein will evaporate faster, which helps to increase the temperature of the chicken wing skin, which is beneficial to the rapid occurrence of the Maillard reaction in the next stage.

[0084] The cooking cavity reaching the first temperature refers to the maximum temperature reached by the cooking cavity during the constant temperature and pressure reduction stage, which occurs at the center of the cooking cavity in some embodiments and at the inner wall of the cooking cavity of the machine in some embodiments. The center of the cooking cavity refers to 1.5 cm to 5 cm above the center of the baking tray in the pot body, preferably 2 cm. The pot body and the baking tray can be integrated or separately arranged.

[0085] In addition, the humidity in the cooking chamber will also increase due to the evaporation of water from the ingredients. At this time, the humidity of the environment around the ingredients is high and the water content is high, which increases the resistance of water evaporating from the ingredients into the cooking chamber, reducing the amount of water evaporated from the ingredients per unit time, thereby reducing the heat taken away by the evaporation of water, so that the heating heat is used for the maturation of the chicken wings, thus shortening the maturation time. This not only improves the baking efficiency, but also reduces the total amount of water evaporation during the entire baking process because the baking speed is accelerated, making the chicken wings tender and juicy. The texture of meat comes from its physical structure. Shortening the baking time can reduce the hardening of muscle fibers, which makes the meat more tender and easier to chew. Combined with juiciness, it improves the taste of the chicken wings.

[0086] Furthermore, in order to prevent the humidity in the cooking cavity from maintaining a high humidity environment for a long time, or the pressure in the cooking cavity is too high, and the water in the food cannot be effectively evaporated, so that the surface of the food becomes moist and the skin cannot be crispy, or the meat inside the food retains too much water and becomes the taste of boiled food, the control pressure of the exhaust suppression device is less than the second pressure. At this time, during the cooking process, in the pressure reduction stage, the exhaust suppression device connects the cooking cavity and the atmosphere for exhausting steam, so that the pressure in the cooking cavity reaches the second pressure, which is 80Pa to 960Pa, so that the humidity in the cooking cavity is maintained in an appropriate range to prevent the humidity in the cooking cavity from being too high.

[0087] Furthermore, since the cooking cavity cannot be completely sealed, the air can easily escape from the gaps between some sealing parts and the matching parts after expansion. In order to quickly exhaust the air in the cooking cavity during the stamping stage and speed up the cooking efficiency, the difference between the initial pressure of the gas in the cooking cavity and the control pressure of the exhaust suppression device is less than 20 Pa. The initial pressure refers to the initial pressure that can be formed when the cover assembly is covered on the pot assembly in some embodiments, and the pressure formed by heating for a period of time (e.g., 10 seconds) in some embodiments.

[0088] Furthermore, in order to improve the baking efficiency, the constant temperature and pressure reduction stage includes a first sub-stage and a second sub-stage for improving the coloring of the ingredients. By setting the pressure of the second sub-stage to be greater than the pressure of the first sub-stage, the pressure can be increased by increasing the temperature, which promotes the discharge of water vapor in the cooking cavity through the exhaust suppression device, and the water content of the chicken wing skin continues to evaporate, and the water content of the skin decreases. The reduction of the water content of the skin is conducive to its temperature rising to above the boiling point (one of the necessary conditions for the rapid occurrence of the Maillard reaction), and the reduction of water content is equivalent to the concentration of the Maillard reactant becoming larger, which is conducive to the Maillard reaction. When the water content of the chicken wing skin is basically evaporated, the water vapor in the cooking cavity is reduced, and the pressure is reduced. At this time, due to the higher temperature around the chicken wings, the skin temperature rises to above the boiling point and continues to rise, and the Maillard reaction occurs quickly, producing aromatic substances and the unique brown color of chicken wings.

[0089] Furthermore, the air fryer also includes: a thermostat for detecting a shutdown temperature of a temperature measuring point, wherein the heating element continues to heat when the temperature measuring point is lower than the shutdown temperature, and turns off the heating when the shutdown temperature is reached, and after the heating element is shut down for the first time, the pressure of the cooking chamber is greater than the control pressure of the exhaust suppression device, and the control pressure of the exhaust suppression device can be reached after rapid temperature increase, thereby effectively preventing the pressure in the cooking chamber from being too high, thereby reducing the effect of the food.

[0090] Furthermore, in order to more effectively control the pressure and humidity in the cooking cavity, the exhaust suppression device includes a first exhaust suppression device and a second exhaust suppression device, the control pressure of the second exhaust suppression device is greater than the control pressure of the first exhaust suppression device, and during the cooking process, the first exhaust suppression device and the second exhaust suppression device exhaust in sequence according to the pressure of the cooking cavity. The pressure in the cooking cavity will be different each time of cooking due to the amount of food, temperature, water content, etc. When the exhaust speed of the first exhaust suppression device cannot meet the demand, the second exhaust suppression device can cooperate with the first exhaust suppression device to exhaust at the same time to achieve pressure control. In addition, the second exhaust suppression device can also play the role of an equivalent safety valve.

[0091] Furthermore, when the exhaust speed of the first exhaust suppression device cannot meet the pressure requirement, the second exhaust suppression device performs gap exhaust to reduce the pressure in the cooking cavity to a level greater than the control pressure of the first exhaust suppression device and less than the control pressure of the second exhaust suppression device.

[0092] Preferably, the specific implementation of the first exhaust suppression device and the second exhaust suppression device on the air fryer is as follows: Figure 1-7As shown, the air fryer includes: a pot body assembly, the pot body assembly includes a cooking pot body for holding food; a cover body assembly, the rear end of which is rotatably connected to the pot body assembly around a rotating shaft, and the first exhaust suppression device is a pressure limiting valve (micro-pressure exhaust structure 4) provided on the pot body assembly or the cover body assembly, such as a one-way valve, a heavy ball valve, etc. In addition, the cover body assembly and the cooking pot body are sealed to form a sealed cooking cavity; the second exhaust suppression device is the cover body assembly, and the cover body assembly rotates around the rotating shaft to form a gap with the pot body based on the thrust of the air pressure in the cooking cavity to exhaust.

[0093] Based on the above technical solution, during the working heating, the air pressure in the cooking cavity increases. When the air pressure in the cooking cavity is greater than the set value of the first exhaust suppression device (micro-pressure exhaust structure 4), the cooking cavity is connected to the outside world through the micro-pressure exhaust structure 4, ensuring that the air pressure in the cooking cavity is relatively stable and the safety of the air fryer is ensured. When the exhaust speed of the first exhaust suppression device cannot meet the demand, the above-mentioned cover assembly is opened and closed (rotated) or shaken relative to the pot body assembly to further realize common exhaust and achieve the purpose of controlling the pressure in the cooking cavity.

[0094] In addition, when the micro-pressure exhaust structure 4 fails, for example, the exhaust plug cannot be opened in time, the swing arm control fails, etc., if the air pressure in the cooking chamber is too high and cannot be exhausted in time, the micro-pressure exhaust structure 4 may be damaged at best, and the whole machine may be damaged at worst, and the user experience of the air fryer will be very poor. Compared with the technical solution of realizing the double (multiple) safety protection of the air fryer by setting two (or even more) exhaust valves, the above-mentioned use of the cover assembly as an equivalent safety valve does not change the structure and the cost does not increase. At the same time, in order to control the pressure in the cooking chamber to 80Pa to 960Pa, the safety is also higher.

[0095] In this embodiment, the gravity of the cover assembly 1 is used to seal the cooking pot body 201. When the micro-pressure exhaust structure 4 fails, the air pressure in the cooking pot body 201 continues to increase. Finally, when the pressure of the gas in the cooking cavity on the cover assembly 1 is greater than the torque of the gravity of the cover on the above-mentioned shaft 3, the gas in the cooking cavity pushes open the cover assembly 1 to release pressure. This embodiment utilizes the existing structure of the air fryer and does not require multiple exhaust structures, which ensures the safety of the product, reduces production costs and improves production efficiency. Especially in the small household appliance industry with a low average unit price, this embodiment brings about the effects of improved safety and reduced manufacturing costs, which are more prominent in actual production and sales.

[0096] like Figure 1-7As shown, the torque obtained by multiplying the pressure of the gas in the cooking cavity on the cover assembly 1 (abbreviated as F3, the same below) by the arm of force from F3 to the rotating shaft 3 (abbreviated as L3, the same below) is greater than the torque obtained by multiplying the weight of the cover (abbreviated as F4, the same below) by the arm of force from F4 to the rotating shaft 3 (abbreviated as L4, the same below), which is equivalent to F3*L3>F4*L4, and the gas pressure can still drive the cover assembly 1 to rotate.

[0097] In actual use, for example, a 4-7L flip-top air fryer is provided with a micro-pressure relief valve of 80-500Pa. When the relief valve fails, the pressure continues to rise until the lid assembly 1 is opened for pressure relief. In the design stage, the pressure of the lid assembly 1 can be set to 1.5-2.5 times the pressure relief pressure of the micro-pressure exhaust structure 4.

[0098] Because the weight of the cover assembly 1 is limited (generally between 1.5 and 3 kg), in order to ensure reliable sealing pressure, the center of gravity of the cover assembly 1 is preferably set on the side of the cooking pot body 201 close to the rotating shaft 3, and the center of gravity of the heavy cover assembly 1 is located within the radius of the cooking pot body 2011 / 2; alternatively, the center of gravity of the cover assembly 1 is preferably set on the side of the cooking pot body 201 away from the rotating shaft 3.

[0099] It can be expressed as the distance between the center of gravity of the cover assembly 1 and the rotating axis 3 = L1≥1 / 2R+L2 (L1-the distance between the center of gravity of the cover assembly 1 and the rotating axis 3; R-the radius of the cooking pot body 201; L2-the distance between the rotating axis 3 and the circumscribed circle of the cooking pot body 201).

[0100] Specifically, in this embodiment, the design pressure of the cooking chamber can be 140Pa, the pressure relief pressure of the safety valve can be 350Pa, the weight of the machine head is about 2.8kg, the diameter of the circumscribed circle of the cooking pot body 201 can be 260mm; the distance L2 between the circumscribed circle of the cooking pot body 201 and the rotating shaft 3 is 50mm; then the center of gravity position L1 of the cover body assembly 1 is preferably 122mm, 1 / 2R+L2≤L1≤R+L2.

[0101] Furthermore, in order to improve the stability and practicality of the air fryer, preferably, the control pressure of the first exhaust suppression device is 120Pa to 180Pa; and or, the control pressure of the second exhaust suppression device is 260Pa to 350Pa.

[0102] The above description is only a preferred embodiment of the present invention and is not intended to limit the scope of implementation of the present invention. That is, all equivalent changes and modifications made according to the present invention are covered by the scope of the claims of the present invention and will not be listed one by one here.

Claims

1. A cooking control method for meat ingredients with skin in an air fryer, the air fryer comprising a cooking cavity, a hot air component, and an exhaust suppression device, the hot air component conveying hot air to the cooking cavity, the hot air component comprising a heating element and a fan, characterized in that: The cooking control method is completed within 10 minutes and includes: During the stamping stage, the heating element heats the cooking cavity to increase the temperature, and under the control of the exhaust suppression device, the cooking cavity reaches a first pressure, which is the maximum pressure reached by the cooking cavity during the cooking process; In the pressure reduction stage, the heating element operates at a constant temperature to make the cooking cavity reach a first temperature, which is 200°C to 280°C; the pressure of the cooking cavity is reduced to a second pressure lower than the first pressure, which is 80Pa to 960Pa.

2. The cooking control method according to claim 1, characterized in that: The control pressure of the exhaust suppression device is less than the second pressure.

3. The cooking control method according to claim 1, characterized in that: The difference between the initial pressure of the gas in the cooking cavity and the control pressure of the exhaust suppression device is less than 20 Pa.

4. The cooking control method according to claim 1, characterized in that The pressure reduction stage includes a first sub-stage and a second sub-stage for improving the color of the food. The pressure of the second sub-stage is greater than that of the first sub-stage.

5. The cooking control method according to claim 1, characterized in that: The air fryer also includes: a thermostat for detecting a shutdown temperature of a temperature measuring point, wherein the heating element continues to heat when the temperature measuring point is lower than the shutdown temperature, and turns off the heating when the shutdown temperature is reached, and after the heating element is turned off for the first time, the pressure of the cooking chamber is greater than the control pressure of the exhaust suppression device.

6. The cooking control method according to any one of claims 1 to 5, characterized in that: The exhaust suppression device includes a first exhaust suppression device and a second exhaust suppression device, the control pressure of the second exhaust suppression device is greater than the control pressure of the first exhaust suppression device, and during the cooking process, the first exhaust suppression device and the second exhaust suppression device exhaust in sequence according to the pressure of the cooking cavity.

7. The cooking control method according to claim 6, characterized in that: In the pressure reduction stage, the second exhaust suppression device is intermittently exhausted to reduce the pressure in the cooking cavity to a level greater than the control pressure of the first exhaust suppression device and less than the control pressure of the second exhaust suppression device.

8. The cooking control method according to claim 6, characterized in that: The air fryer includes: a pot body assembly, which includes a cooking pot body for holding food; a cover body assembly, the rear end of which is rotatably connected to the pot body assembly around a rotating shaft, and the exhaust suppression device is a pressure limiting valve arranged on the pot body assembly or the cover body assembly.

9. The cooking control method according to claim 6, characterized in that: The air fryer includes: a pot body assembly, which includes a cooking pot body for holding food; a cover body assembly, the rear end of which is rotatably connected to the pot body assembly around a rotating shaft, and the cover body assembly and the cooking pot body are sealed to form a sealed cooking cavity; the second exhaust suppression device is the cover body assembly, and the cover body assembly rotates around the rotating shaft to produce a gap with the pot body based on the thrust of the air pressure in the cooking cavity to exhaust.

10. The cooking control method according to claim 6, characterized in that: The control pressure of the first exhaust suppression device is 120Pa to 180Pa; and or the control pressure of the second exhaust suppression device is 260Pa to 350Pa.

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