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

Abstract

The application provides a cooking appliance and a control method, a control device and a readable storage medium thereof. The cooking appliance comprises a cover, a cooking cavity and a steam generating device in communication with the cooking cavity. The control method comprises: in response to a cooking start, controlling the steam generating device to input steam into the cooking cavity; after the steam generating device finishes inputting steam into the cooking cavity, controlling a water adding device to add water at a first preset temperature into the cooking cavity; and during or after the water adding process, reducing the temperature of the cover or increasing the temperature in the cooking cavity, so that the temperature of the cover and / or the temperature of the cooking cavity meet a preset temperature requirement.

Description

Technical Field

[0001] This invention relates to the field of cooking appliances, and more specifically, to a cooking appliance and its control method, control device, and readable storage medium. Background Technology

[0002] Legumes and grains, especially red beans, absorb water very slowly during cooking. They generally need to be soaked for two hours to fully absorb water before cooking, resulting in a cooking time of several hours before the mixed grain rice containing beans is ready to eat. The proposed solution involves first introducing a large amount of high-temperature steam to bring the container to a certain high pressure. This high pressure and steam jet method allows heat and moisture to penetrate rapidly, accelerating the cooking of the grains and significantly shortening the subsequent cooking time. A normal pressure cooker platform uses the temperature of the top temperature sensor to determine the temperature of the food inside. For ordinary pressure cookers, the temperature is determined by the steam generated, which in turn heats the lid. Therefore, after the water boils and generates heat, the temperature of the inner pot and the temperature of the lid are basically the same. Thus, the temperature of the inner pot can be determined by the temperature of the lid. However, in related technologies that use steam to first heat and pressurize the pressure cooker, the temperature readings of the top temperature sensor and the inner pot are inconsistent. This is because when steam heats the inner pot and food, the greater mass of the food and inner pot results in a slower heating / cooling rate within the inner pot, while the top temperature sensor is more affected by the steam, experiencing a faster heating / cooling rate. This creates a temperature difference between the inner pot and the lid. Therefore, when using a steam-first heating and pressurization method, relying on the top temperature sensor for subsequent cooking control leads to inaccurate temperature control. Bottom temperature measurement, being indirect, is even less accurate. Therefore, improvements to the control method are needed to address the temperature inconsistency between the top temperature sensor and the inner pot. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] Therefore, the first objective of this invention is to provide a method for controlling a cooking appliance.

[0005] A second objective of this invention is to provide a control device for a cooking appliance.

[0006] A third objective of this invention is to provide a control device for a cooking appliance.

[0007] A fourth objective of this invention is to provide a readable storage medium.

[0008] The fifth object of the present invention is to provide a cooking utensil.

[0009] In view of the above, the first aspect of the present invention provides a control method for a cooking appliance, the cooking appliance including a top cover, a cooking cavity, a steam generating device communicating with the cooking cavity, and a water adding device for adding water to the cooking cavity, the control method including: in response to cooking start, controlling the steam generating device to input steam into the cooking cavity; after the steam generating device has input steam into the cooking cavity, controlling the water adding device to add water at a first preset temperature into the cooking cavity; during or after adding water, lowering the temperature of the top cover or raising the temperature inside the cooking cavity, so that the temperature of the top cover and / or the temperature of the cooking cavity meet the preset temperature requirements.

[0010] The control method for a cooking appliance provided by the present invention is used in a cooking appliance. The cooking appliance includes a top cover, a cooking cavity, a steam generator communicating with the cooking cavity, and a water-adding device for adding water to the cooking cavity. The water-adding device and the steam generator can be the same structure or two separate structures, that is, the steam generator can also be used as a water-adding device. This control method allows ingredients to be pre-washed, then placed into the cooking cavity (generally the inner pot), and then cooking can be started. After cooking is started, the steam generator can be activated to input steam into the ingredients for steam treatment. The steam can pre-treat meat to remove purines, and it can also allow heat and moisture to quickly penetrate grains and other ingredients, accelerating their cooking and significantly shortening subsequent cooking time. After steam pre-treatment, water can be added to the pot. During or after adding water, temperature differences can be minimized, specifically the temperature difference between the lid and the food inside the cooking cavity. This can be achieved by lowering the lid temperature through depressurization or by forcibly heating the cooking cavity to ensure both meet preset temperature requirements. This ensures the lid and cavity temperatures are essentially the same, or that the temperature difference is within a threshold range. This allows for subsequent cooking of the food based on the lid temperature, thus resolving the issue of inconsistent lid and food temperatures caused by steam pretreatment. Furthermore, existing methods that use heated water to generate steam for pressure buildup suffer from slow pressure buildup and long cooking times, severely impacting the taste and nutritional value of the food. Compared to related technologies, this invention's control method introduces high-temperature steam into the cooking cavity at the initial cooking stage, rapidly raising the temperature and pressure, thus pre-treating the food and significantly shortening cooking time for rapid cooking.

[0011] Furthermore, before adding water, ensure that the food inside the cooking cavity is not submerged in water; that is, the steam should act directly on the food, not on the water surface. In other words, once cooking is started, when steam is introduced into the cooking cavity, it acts on the food, meaning the steam and food are in direct contact.

[0012] Furthermore, the step of controlling the steam generator to input steam into the cooking cavity specifically includes: controlling the steam generator to input steam into the cooking cavity until the pressure inside the cooking cavity is greater than or equal to 30 kPa and less than or equal to 120 kPa, the water consumption for generating steam is 10 g / min-200 g / min, and the duration of inputting steam into the cooking cavity is greater than or equal to 5 min and less than or equal to 15 min.

[0013] In this technical solution, to ensure the effectiveness of steam pretreatment, the steam pressure should reach certain conditions after input, such as 30Pa-120kPa, ideally 60kPa-90kPa. To ensure sufficient steam quantity and time, the steam generation rate cannot be too slow, generally 10g / min-200g / min. The cooking time during this process cannot be too short, otherwise the food and steam will not contact sufficiently, failing to achieve the pretreatment effect. However, the time cannot be too long either, otherwise the food will be overcooked, affecting subsequent cooking. Therefore, a cooking time of 5-15 minutes is generally considered reasonable.

[0014] Furthermore, the water consumption is an average rate, while the steam supply can be continuous or intermittent. If the steam supply is intermittent, the time from the start to the end of the steam supply is 5-15 minutes.

[0015] Furthermore, the step of controlling the water adding device to add water at a first preset temperature into the cooking cavity includes the following steps: obtaining the amount of ingredients, determining the amount of water to add based on the amount of ingredients, and adding water at the first preset temperature and the amount of water to add into the cooking cavity.

[0016] In this technical solution, after steam pretreatment, the amount of water added to the cooking chamber is related to the ingredients. Therefore, the amount of water can be determined based on the ingredients. The amount of ingredients can be predetermined by the cooking program, which displays the ingredients to be added during cooking. Alternatively, the amount of ingredients can be selected and input by the user. Or, the amount of water can be set by the user based on the amount of ingredients, thus ensuring a reasonable ratio of water to ingredients and guaranteeing the taste of the cooked food.

[0017] Furthermore, the amount of water added should be 0.8 to 4 times the amount of ingredients. The specific amount of water added can be reasonably selected within the above range depending on the specific ingredients being cooked.

[0018] Furthermore, the first preset temperature is 50℃-100℃. That is, after the steam pretreatment is completed, the temperature of the water added to the cooking cavity is 50℃-100℃, and further, the temperature can be 80℃-100℃, which can shorten the subsequent cooking time.

[0019] In the above technical solution, the step of lowering the temperature of the top cover or raising the temperature inside the cooking cavity during or after water addition, so that the temperature of the top cover and / or the temperature of the cooking cavity meet the preset temperature requirements, specifically includes: during the water addition process of the water addition device, heating the cooking cavity for a preset time by the heating device to raise the water temperature inside the cooking cavity to a third preset temperature.

[0020] In this technical solution, after the steam pretreatment is completed, the exhaust port can be opened to release the pressure and reduce the temperature of the lid. This allows the temperature of the lid to be lowered to a level that is more consistent with the temperature of the food inside the cooking chamber. This ensures that the temperature of the lid and the temperature of the food inside the cooking chamber are consistent during subsequent cooking, thus allowing the temperature of the food inside the cooking chamber to be controlled normally by the temperature of the lid.

[0021] Furthermore, the second preset temperature is equal to or equal to 80°C and less than or equal to 100°C. That is, when venting and depressurizing to reduce the temperature of the top cover, the venting needs to be stopped only when the temperature of the top cover is reduced to 80°C-100°C, because when the temperature of the top cover reaches this temperature, it is basically consistent with the temperature of the food inside the cooking cavity.

[0022] In another technical solution, the cooking appliance also includes a heating device. The step of lowering the temperature of the lid or raising the temperature inside the cooking cavity during or after water addition, so that the temperature of the lid and / or the cooking cavity meets a preset temperature requirement, specifically includes: during the water addition process, heating the cooking cavity for a preset time using the heating device to raise the water temperature inside the cooking cavity to a third preset temperature. The third preset temperature is generally 100℃-110℃.

[0023] In this technical solution, in order to solve the problem of inconsistent temperature between the top cover and the food inside the cooking cavity, the food inside the cooking cavity can also be directly heated until the temperature inside the cooking cavity reaches about 100℃-110℃.

[0024] In the above technical solution, the cooking appliance also includes a heating device, and the control method further includes: after the temperature of the top cover and / or the temperature of the cooking cavity meet the preset temperature requirements, the heating device is activated to heat the food in the cooking cavity.

[0025] In this technical solution, after steam pretreatment, water heating, and temperature leveling, normal cooking can proceed. Subsequent cooking programs can be set appropriately based on the different ingredients. The cooking time needs to be adjusted based on the steam pretreatment time to avoid overcooking the ingredients.

[0026] A second aspect of the present invention provides a control device for a cooking appliance, the cooking appliance including a top cover, a cooking cavity, a steam generator communicating with the cooking cavity, and a water-adding device for adding water to the cooking cavity. The control device includes: a first control module, which, in response to cooking start, controls the steam generator to input steam into the cooking cavity; a second control module, which, after the steam generator has input steam into the cooking cavity, controls the water-adding device to add water at a first preset temperature into the cooking cavity; and a third control module, which, during or after the water-adding device has added water, lowers the temperature of the top cover or raises the temperature inside the cooking cavity, so that the temperature of the top cover and / or the temperature of the cooking cavity meet the preset temperature requirements.

[0027] According to the control method of the cooking appliance provided by the present invention, the ingredients can be cleaned in advance, then placed into the cooking cavity (generally the inner pot), and then cooking can be started. After cooking is started, the steam generator can be activated by the first control module to input steam into the ingredients for steam treatment. The steam can pre-treat meat to remove purines, and also allows heat and moisture to quickly penetrate grains and other ingredients, accelerating their cooking and significantly shortening subsequent cooking time. After steam pre-treatment, water can be added to the pot by the water adding device controlled by the second control module. During or after adding water, the temperature difference can be reduced through the control of the third control module. This means reducing the temperature difference between the lid and the food inside the cooking cavity. For example, the lid temperature can be lowered by controlling the product to release pressure, or the temperature inside the cooking cavity can be raised by controlling the heating device to force heating. This ensures that the temperatures of the lid and the cooking cavity meet the preset temperature requirements, making them essentially the same or keeping the temperature difference within a temperature threshold range. This allows for subsequent cooking of the food inside the pot based on the lid temperature, thus solving the problem of inconsistent lid and food temperatures caused by steam pretreatment. Furthermore, existing solutions that use heated water to generate steam for pressure buildup suffer from slow pressure buildup and long cooking times, severely impacting the taste and nutritional value of the food. Compared to related technologies, the control method of this invention introduces high-temperature steam into the cooking cavity at the initial stage of pressure cooking, rapidly raising the temperature and building pressure, thus pretreatment of the food and significantly shortening the cooking time, achieving rapid cooking.

[0028] The cooking appliance includes a top cover, a cooking cavity, a steam generator connected to the cooking cavity, and a water filling device for adding water to the cooking cavity. The water filling device and the steam generator can be the same structure or two separate structures, that is, the steam generator can also be used as a water filling device.

[0029] Furthermore, before adding water, ensure that the food inside the cooking cavity is not submerged in water; that is, the steam should act directly on the food, not the water. In other words, once cooking is started, when steam is introduced into the cooking cavity, it acts on the food, meaning the steam and food are in direct contact.

[0030] Furthermore, the control device for cooking appliances provided in the second aspect of the present invention can also implement the steps of the control method for cooking appliances of any of the technical solutions in the first aspect of the present application.

[0031] A third aspect of the present invention provides a control device for a cooking appliance, including a memory and a processor. The memory stores programs or instructions. When the processor executes the programs or instructions stored in the memory, it implements the steps of the control method for the cooking appliance according to any embodiment of the first aspect of this application.

[0032] The control device provided by the present invention includes a memory and a processor. Since the processor can execute the control method of any of the technical solutions in the first aspect when executing the program or instructions in the memory, the control device for cooking appliances provided by the present invention has all the beneficial effects of the control method of any of the technical solutions in the first aspect of the present invention, which will not be elaborated further here.

[0033] The fourth aspect of this invention provides a readable storage medium on which a program or instructions are stored. When the program or instructions are executed by a processor, they implement the steps of the control method of any of the solutions in the first aspect of this application.

[0034] The readable storage medium provided by the present invention, since it stores a program or instructions for implementing the control method of any of the technical solutions in the first aspect, has all the beneficial effects of the control method of any of the technical solutions in the first aspect of the present invention, which will not be elaborated here.

[0035] The fifth aspect of the present invention provides a cooking appliance, including a control device for the cooking appliance of the second or third aspect, and a readable storage medium provided in the fourth aspect.

[0036] The cooking appliance provided by the present invention includes a control device for the cooking appliance according to the second or third aspect, and a readable storage medium provided by the fourth aspect. Therefore, the cooking appliance provided by the present invention has all the beneficial effects of the control method of any of the technical solutions in the second or third and fourth aspects of the present invention, which will not be repeated here.

[0037] The cooking appliance provided by this invention includes an inner pot and a steam generator. The inner pot is used to hold and cook food, forming a cooking cavity. The steam generator heats room-temperature water into high-temperature steam for subsequent input into the cooking cavity. An exhaust port control module is included to close the exhaust port before steam is input. Furthermore, the steam generator can be used to input both steam and hot water into the cooking cavity; that is, the steam and hot water pipes are part of the same water circuit, thus simplifying the product's structure.

[0038] Furthermore, steam can be introduced from any part of the cooking appliance, such as from the top, bottom, or side.

[0039] Furthermore, the cooking appliance also includes a heating device for heating the cooking cavity; an exhaust device including an exhaust port and a switch disposed at the exhaust port, the switch being capable of opening or closing the exhaust port; and a pressure or temperature detection device for acquiring the pressure or temperature within the cooking cavity.

[0040] Furthermore, the steam generating device includes a water tank and a heating module. When the heating module is in use, it heats the water into steam, which is then introduced into the pot. When the heating module is not in use, it heats the water to a certain temperature, which is then introduced into the pot as hot water.

[0041] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0042] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0043] Figure 1 A flowchart illustrating a method for controlling a cooking appliance according to an embodiment of the present invention is shown;

[0044] Figure 2 A flowchart illustrating a control method for a cooking appliance according to another embodiment of the present invention is shown;

[0045] Figure 3 A flowchart illustrating a control method for a cooking appliance according to another embodiment of the present invention is shown;

[0046] Figure 4 A schematic diagram of the structure of a cooking appliance according to an embodiment of the present invention is shown;

[0047] Figure 5 A block diagram of a control device for a cooking appliance according to an embodiment of the present invention is shown;

[0048] Figure 6 A block diagram of a control device for a cooking appliance according to another embodiment of the present invention is shown.

[0049] in, Figures 4 to 6 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0050] 1. Pot body, 2. Cooking cavity, 3. Top cover, 4. Steam generator, 42. Water tank, 44. Heating module, 5. Bottom temperature sensor, 6. Heating device, 7. Top temperature sensor, 8. Control device, 800. First control module, 802. Second control module, 804. Third control module, 806. Memory, 808. Processor. Detailed Implementation

[0051] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0052] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0053] The following reference Figures 1 to 6 This invention describes the cooking appliance, its control method and control device, and the readable storage medium provided by the present invention.

[0054] like Figure 1 As shown, an embodiment of the first aspect of the present invention provides a method for controlling a cooking appliance. For use as... Figure 4 The cooking appliance shown includes a top cover 3, a cooking cavity 2, a steam generator 4 communicating with the cooking cavity 2, and a water supply device for adding water to the cooking cavity. The control method specifically includes:

[0055] S102, in response to the start of cooking, controls the steam generator to input steam into the cooking chamber;

[0056] S104, after the steam generator has finished feeding steam into the cooking chamber, the water adding device is controlled to add water at the first preset temperature into the cooking chamber;

[0057] S106, during or after adding water, the temperature of the top cover is lowered or the temperature inside the cooking cavity is raised so that the temperature of the top cover and / or the temperature of the cooking cavity meet the preset temperature requirements.

[0058] The control method for a cooking appliance provided by the present invention is used in a cooking appliance. The cooking appliance includes a top cover, a cooking cavity, a steam generator communicating with the cooking cavity, and a water-adding device for adding water to the cooking cavity. The water-adding device and the steam generator can be the same structure or two separate structures, that is, the steam generator can also be used as a water-adding device. This control method allows ingredients to be pre-washed, then placed into the cooking cavity (generally the inner pot), and then cooking can be started. After cooking is started, the steam generator can be activated to input steam into the ingredients for steam treatment. The steam can pre-treat meat to remove purines, and it can also allow heat and moisture to quickly penetrate grains and other ingredients, accelerating their cooking and significantly shortening subsequent cooking time. After steam pre-treatment, water can be added to the pot. During or after adding water, temperature differences can be minimized, specifically the temperature difference between the lid and the food inside the cooking cavity. This can be achieved by lowering the lid temperature through depressurization or by forcibly heating the food inside the cooking cavity to meet preset temperature requirements. This ensures the lid and cooking cavity temperatures are essentially the same, or that the temperature difference is within a threshold range. This allows for subsequent cooking of the food based on the lid temperature, thus resolving the issue of inconsistent lid and food temperatures caused by steam pretreatment. Furthermore, existing methods that use heated water to generate steam for pressure buildup suffer from slow pressure buildup and long cooking times, severely impacting the taste and nutritional value of the food. Compared to related technologies, this invention's control method introduces high-temperature steam into the cooking cavity at the initial cooking stage, rapidly raising the temperature and pressure, thus pretreatment of the food and significantly shortening cooking time for rapid cooking.

[0059] Furthermore, before adding water, ensure that the food inside the cooking cavity is not submerged in water; that is, the steam should act directly on the food, not the water. In other words, once cooking is started, when steam is introduced into the cooking cavity, it acts on the food, meaning the steam and food are in direct contact.

[0060] Furthermore, the step of controlling the steam generator to input steam into the cooking cavity specifically includes: controlling the steam generator to input steam into the cooking cavity until the pressure inside the cooking cavity is greater than or equal to 30 kPa and less than or equal to 120 kPa, the water consumption for generating steam is 10 g / min-200 g / min, and the duration of inputting steam into the cooking cavity is greater than or equal to 5 min and less than or equal to 15 min.

[0061] In this embodiment, to ensure the effectiveness of steam pretreatment, the pressure after steam input should reach certain conditions, such as 30kPa-120kPa, ideally 60kPa-90kPa. To ensure sufficient steam quantity and time, the steam generation rate cannot be too slow, generally 10g / min-200g / min. The cooking time during this process cannot be too short, otherwise the food and steam will not come into sufficient contact, failing to achieve the pretreatment effect. However, the time cannot be too long either, otherwise the food will be overcooked, affecting subsequent cooking. Therefore, a time of 5-15 minutes is generally reasonable.

[0062] Furthermore, the water consumption is an average rate, while the steam supply can be continuous or intermittent. If the steam supply is intermittent, the time from the start to the end of the steam supply is 5-15 minutes.

[0063] Furthermore, the step of controlling the water adding device to add water at a first preset temperature into the cooking cavity includes the following steps: obtaining the amount of ingredients, determining the amount of water to add based on the amount of ingredients, and adding water at the first preset temperature and the amount of water to add into the cooking cavity.

[0064] In this embodiment, after steam pretreatment, the amount of water added to the cooking chamber is related to the ingredients. Therefore, the amount of water can be determined based on the ingredients. The amount of ingredients can be predetermined by the cooking program, which displays the ingredients to be added during cooking. Alternatively, the amount of ingredients can be selected and input by the user. Or, the amount of water can be set by the user based on the amount of ingredients. This ensures that the ratio of water to ingredients is reasonable, thereby ensuring the taste of the cooked food.

[0065] Furthermore, the amount of water added should be 0.8 to 4 times the amount of ingredients. The specific amount of water added can be reasonably selected within the above range depending on the specific ingredients being cooked.

[0066] Furthermore, the first preset temperature is 50℃-100℃. That is, after the steam pretreatment is completed, the temperature of the water added to the cooking cavity is 50℃-100℃, and further, the temperature can be 80℃-100℃, which can shorten the subsequent cooking time.

[0067] like Figure 2 As shown, another embodiment of this application provides a method for controlling a cooking appliance, which specifically includes:

[0068] S202, in response to the start of cooking, controls the steam generator to input steam into the cooking chamber so as to act on the food;

[0069] S204, After steam input is completed, control the water adding device to add high-temperature hot water into the cooking cavity;

[0070] S206, during the water addition process, control the venting and depressurization in the cooking cavity to reduce the temperature of the lid until the temperature of the lid is less than or equal to the second preset temperature.

[0071] In this embodiment, after the steam pretreatment is completed, the exhaust port can be opened to release the pressure and reduce the temperature of the top cover. This allows the temperature of the top cover to be lowered to a temperature that is more consistent with the temperature of the food inside the cooking chamber. This ensures that the temperature of the top cover and the temperature of the food inside the cooking chamber are consistent during subsequent cooking, so that the temperature of the food inside the cooking chamber can be controlled normally by the temperature of the top cover.

[0072] Furthermore, the second preset temperature is greater than or equal to 80℃ and less than or equal to 100℃. That is, when venting and depressurizing to reduce the temperature of the top cover, the venting needs to be stopped only when the temperature of the top cover is reduced to about 80℃-100℃, because when the temperature of the top cover reaches this temperature, it is basically consistent with the temperature of the food inside the cooking cavity.

[0073] In another embodiment of the control method, S206 is replaced by heating the cooking cavity for a preset time during the water addition process using a heating device to raise the water temperature in the cooking cavity to a third preset temperature. The third preset temperature is generally 100℃-110℃.

[0074] In this embodiment, in order to solve the problem of inconsistent temperature between the top cover and the food inside the cooking cavity, the food inside the cooking cavity can also be directly heated until the temperature inside the cooking cavity reaches about 100℃-110℃.

[0075] In the above embodiments, the control method further includes: after the temperature of the top cover and / or the temperature of the cooking cavity meet the preset temperature requirements, activating the heating device to heat the food in the cooking cavity.

[0076] In this embodiment, after steam pretreatment, water heating, and temperature leveling, normal cooking can proceed. Subsequent cooking programs can be set appropriately based on the different ingredients. The cooking time needs to be adjusted based on the steam pretreatment time to avoid overcooking.

[0077] In one specific implementation, a pressure cooker or pressure maker device is provided. For example... Figure 4As shown, this device adds a steam generator 4 (including a water tank 42 and a heating module 44) to the pressure cooker. When the heating module 44 heats, water enters from the water tank 42 and is heated into steam, hot water, etc., which is then injected into the inner pot. When the heating module 44 is not heating (i.e., not generating steam), water can still flow from the water tank 42 into the inner pot through the heating module 44. The top temperature sensor 7 and the bottom temperature sensor 5 are temperature measuring points built into the pressure cooker itself. The top temperature sensor 7 is used to detect the temperature of the air above the inner pot, that is, above the cooking cavity, and the bottom temperature sensor 5 is used to detect the temperature of the bottom of the inner pot.

[0078] The original mixed grain rice cooking process, as described in the relevant solutions, involves steam pressure → heating water → cooking. In the early stages of cooking, the interaction between pressure and steam causes the unsoaked mixed grain rice to quickly absorb water. Later, the addition of water causes the rice to expand. This technology can significantly shorten the cooking time of mixed grain rice while maintaining its texture. The specific steps are as follows:

[0079] Step 1: Preparation: Wash the grains and other ingredients and put them into the inner pot. Select the appropriate cooking program.

[0080] Step 2, Steam Pressure: The heating module allows water to enter from the water tank, where it is heated to generate steam. This steam then enters the inner pot to cook the food. The steam can enter the inner pot from either the top or the bottom, raising the temperature and pressure inside the pot until it reaches pressure P (a pressure higher than atmospheric pressure). The range of P is 30kPa-120kPa, with the optimal pressure being 60kPa-90kPa. The water consumption is approximately 100g / min-200g / min, and the cooking time is 5min-15min. Throughout this process, the food is kept from being submerged in water.

[0081] Step 3: Heat water: The heating module continues to start, and water is introduced from the water tank into the inner pot through the pipe. The amount of water added depends on the quality of the ingredients, generally about 0.8 to 4 times the weight of the ingredients. The water temperature is 50℃ to 100℃.

[0082] Step 4, Cooking: The steam module stops working, the heating plate starts, and the ingredients are cooked until they are fully cooked and soft.

[0083] In the above solution, during the switching between steam pressure and heating water stages, the high temperature of the heating water causes the temperature of the top thermometer to remain between 100℃ and 110℃ after hot water is added, while the bottom temperature is only between 50℃ and 100℃. This prevents the heating plate in step 4 from starting properly. The reason is:

[0084] A normal pressure cooker platform determines the temperature of the food inside the pot by measuring the temperature of the top temperature sensor. The correspondence between the food temperature in the inner pot and the temperature of the top temperature sensor is shown in Table 1 below:

[0085] Table 1

[0086]

[0087] As shown in the table above, in a typical pressure cooker, when water is heated to boiling, the temperature of the inner pot is higher than the temperature of the top temperature sensor before the water boils. After the water boils, that is, when the temperature in the inner pot is greater than or equal to 100℃, the temperature of the top temperature sensor becomes the same as the temperature of the food in the inner pot. This is because the generation of steam causes the upper temperature to rise rapidly, but due to pressure limitations, the temperature of the steam will not exceed the boiling point temperature at that pressure. Therefore, by measuring the temperature of the top temperature sensor, the temperature of the food inside the pot can be determined, and thus the subsequent cooking of the food can be controlled based on the temperature of the top temperature sensor.

[0088] However, if the pressure cooker is heated and pressurized by using an external heating module to supply steam, the temperature of the top temperature sensor of the steam pressure cooker and the temperature of the inner pot will not be consistent. The temperature correspondence during the heating process is shown in Table 2 below.

[0089] Table 2

[0090]

[0091] As shown in Table 2 above, when the food in the pot is preheated by steam, the temperature of the inner pot is lower than that of the top temperature sensor for a long time. At this time, due to the large mass of the food and the inner pot, the heating / cooling rate is slower, while the top temperature sensor is more affected by the steam and the heating and cooling rate is faster.

[0092] The above analysis shows that when the cooking process in a steam pressure cooker involves first introducing steam to build up pressure and then adding water, the temperature of the inner pot and the temperature of the top temperature sensor are prone to inconsistency during the switching between steam and water. Since the internal temperature of the pressure cooker cannot be measured (the bottom temperature sensor is an indirect and inaccurate measurement), it is necessary to improve the control method to solve the problem of inconsistency between the temperature of the top temperature sensor and the temperature of the bottom inner pot.

[0093] To address the aforementioned problems, embodiments of this application propose two solutions, one of which involves modifying the water heating stage, such as... Figure 3 As shown, the specific cooking process is as follows:

[0094] S302, Preparation: Wash the grains and other ingredients and put them into the inner pot. Select the appropriate cooking program.

[0095] S304, Steam Input: Water enters the heating module from the water tank, where it is heated to generate steam. The steam enters the inner pot to cook the food. The steam can enter the inner pot from either the top or the bottom to raise the temperature and pressure inside the inner pot until it reaches pressure P (a pressure higher than atmospheric pressure). The range of P is 30kPa-120kPa, with the optimal pressure being 60kPa-90kPa. The water consumption is approximately 10g / min-200g / min, and the cooking time is 5min-15min. During this process, the food is kept from being submerged in water.

[0096] S306, Adding Hot Water: The heating module continues to operate, drawing water from the water tank into the inner pot through pipes. The amount of water added depends on the weight of the ingredients, generally 0.8 to 4 times the weight of the ingredients. The water temperature is 50℃-100℃. Simultaneously, the pressure cooker is depressurized. The depressurization time can be determined by the top temperature sensor; depressurization is complete when the temperature reaches 100℃ or less. This stage utilizes a time-lapse mechanism, selecting the longest possible time for either depressurization or water filling to ensure both processes are completed.

[0097] S308, Cooking: The steam module of the steam generator stops working, the heating device starts, and the ingredients are cooked until they are fully cooked and soft.

[0098] The above solution allows for quick cooking of grains and other grains without requiring users to soak the ingredients beforehand. It also resolves the cooking discrepancies caused by inaccurate temperature measurement within the pot, a problem present in other solutions.

[0099] To address the aforementioned issues, this application also provides another solution:

[0100] In stage 4 of the relevant scheme, i.e., before the cooking stage, the heating plate is directly and forcibly heated for a certain period of time to raise the water temperature to the same level as the top temperature. However, this method is prone to causing the rice to burn and results in poor cooking quality.

[0101] Furthermore, the solution proposed in this application is not only applicable to the cooking of mixed grain rice, but also to processes that require water to be added after steam pressure treatment, such as cooking meat ingredients by steam pressure treatment and then adding water to make soup.

[0102] like Figure 5As shown, a second aspect of the present invention provides a control device 8 for a cooking appliance. The cooking appliance includes a top cover 3, a cooking cavity 2, a steam generator 4 communicating with the cooking cavity 2, and a water-adding device for adding water to the cooking cavity 2. The control device 8 includes a first control module 800, a second control module 802, and a third control module 804. In response to cooking start, the first control module 800 controls the steam generator 4 to input steam into the cooking cavity 2. After the steam generator 4 has input steam into the cooking cavity 2, the second control module 802 controls the water-adding device to add water at a first preset temperature into the cooking cavity 2. During or after the water-adding process, the third control module 804 lowers the temperature of the top cover 3 or raises the temperature inside the cooking cavity 2 to ensure that the temperature of the top cover 3 and / or the temperature of the cooking cavity 2 meets the preset temperature requirements.

[0103] According to the control method of the cooking appliance provided by the present invention, the ingredients can be cleaned in advance and then placed into the cooking cavity 2 (generally the inner pot), and then cooking can be started. After cooking is started, the steam generator 4 can be activated by the first control module 800 to input steam into the ingredients for steam treatment. The steam can pre-treat meat to remove purines, and it can also allow heat and moisture to quickly penetrate grains and other ingredients, accelerating their cooking and significantly shortening the subsequent cooking time. After the steam pre-treatment is completed, the water adding device can be controlled by the second control module 802 to add water to the pot. During or after adding water, the temperature difference can be reduced through the control of the third control module 804. This means reducing the temperature difference between the lid 3 and the food inside the cooking cavity 2. For example, the temperature of the lid 3 can be lowered by controlling the product to release pressure, or the temperature inside the cooking cavity 2 can be raised by controlling the heating device 6 to force heating. This ensures that the temperatures of the lid 3 and the cooking cavity 2 meet the preset temperature requirements, making them essentially the same or keeping the temperature difference within a temperature threshold range. This allows for subsequent cooking of the food inside the pot to be controlled based on the temperature of the lid 3, thus solving the problem of inconsistent temperatures between the lid 3 and the food inside the pot caused by steam pretreatment. Furthermore, in existing solutions, the method of generating steam by heating water to create pressure results in slow pressure build-up and long cooking times, which seriously affects the taste and nutrition of the food. Compared to solutions in related technologies, the control method of the present invention introduces high-temperature steam into the cooking chamber 2 at the initial stage of cooking in the pressure cooker, which can quickly heat up and pressurize, thereby pre-treating the ingredients and greatly shortening the cooking time, thus achieving rapid cooking.

[0104] The cooking appliance includes a top cover 3, a cooking cavity 2, a steam generator 4 connected to the cooking cavity 2, and a water filling device for adding water into the cooking cavity 2. The water filling device and the steam generator 4 can be the same structure or two independent structures, that is, the steam generator 4 can also be used as a water filling device.

[0105] Furthermore, before adding water, it should be ensured that the food inside cooking chamber 2 is not submerged in water, meaning the steam acts directly on the food, not the water. In other words, when steam is introduced into cooking chamber 2 after cooking is started, the steam acts on the food, meaning the steam and food are in direct contact.

[0106] like Figure 6 As shown, a third aspect of the present invention provides a control device 8 for a cooking appliance, including a memory 806 and a processor 808. The memory 806 stores programs or instructions. When the processor 808 executes the programs or instructions stored in the memory, it implements the steps of the control method for the cooking appliance according to any embodiment of the first aspect of this application.

[0107] The control device 8 provided by the present invention includes a memory 806 and a processor 808. Since the processor 808 can execute the control method of any embodiment of the first aspect when executing the program or instructions on the memory 806, the control device for cooking appliances provided by the present invention has all the beneficial effects of the control method of any embodiment of the first aspect of the present invention, which will not be elaborated here.

[0108] An embodiment of the fourth aspect of the present invention provides a readable storage medium having a program or instructions stored thereon. When executed by a processor, the program or instructions implement the steps of the control method of any of the schemes in the first aspect of the present application.

[0109] The readable storage medium provided by the present invention, since it stores a program or instructions for implementing the control method of any embodiment of the first aspect, has all the beneficial effects of the control method of any embodiment of the first aspect of the present invention, which will not be elaborated here.

[0110] like Figures 4 to 6 As shown, the fifth aspect of the present invention provides a cooking appliance, including a control device for the cooking appliance of the second or third aspect, and a readable storage medium provided in the fourth aspect.

[0111] The cooking appliance provided by the present invention includes a control device for the cooking appliance according to the second or third aspect, and a readable storage medium provided by the fourth aspect. Therefore, the cooking appliance provided by the present invention has all the beneficial effects of the control method of any embodiment of the second or third and fourth aspects of the present invention, which will not be repeated here.

[0112] like Figure 4 As shown, the cooking appliance provided by this invention includes a pot body 1, an inner pot (with a cooking cavity 2 inside), a top cover 3, a steam generator 4, a water tank 42, a heating module 44, a bottom temperature sensor 5, a heating device 6, and a top temperature sensor 7. The inner pot is used to hold and cook food, forming the cooking cavity. The steam generator 4 generates high-temperature steam by heating room-temperature water into high-temperature steam for subsequent input into the cooking cavity. Furthermore, the steam generator 4 can be used to input both steam and hot water into the cooking cavity 2; that is, the steam and hot water pipes are part of the same water system, thus simplifying the product's structure.

[0113] Furthermore, steam can be introduced from any part of the cooking appliance, such as from the top, bottom, or side.

[0114] Furthermore, the cooking appliance also includes a heating device 6 for heating the cooking cavity 2. The cooking appliance also includes an exhaust device. The exhaust device includes an exhaust port and a switch element disposed at the exhaust port, the switch element being capable of opening or closing the exhaust port. The cooking appliance also includes a pressure or temperature detection device for acquiring the pressure or temperature within the cooking cavity. Furthermore, the temperature detection device includes a top temperature sensor 7 for detecting the top temperature and a top temperature sensor 7 for detecting the bottom temperature of the pot body.

[0115] Furthermore, such as Figure 4 As shown, the steam generator 4 includes a water tank 42 and a heating module 44. When the heating module 44 is heating, it can heat water into steam, which is then fed into the pot. When the heating module 44 is not heating, it can heat water to a certain temperature, which is then fed into the pot as hot water.

[0116] In the description of this specification, the terms "connection," "installation," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0117] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0118] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A control method of a cooking appliance, characterized by, A cooking appliance, the cooking appliance comprising a top cover, a cooking cavity, a steam generator communicating with the cooking cavity, and a water filling device for adding water to the cooking cavity, the control method comprising: In response to the start of cooking, the steam generator is controlled to input steam into the cooking chamber; After the steam generator has finished feeding steam into the cooking chamber, the water adding device is controlled to add water at a first preset temperature into the cooking chamber. During or after the water-adding device adds water, the temperature of the top cover is lowered or the temperature inside the cooking cavity is raised so that the temperature of the top cover and / or the temperature of the cooking cavity meets the preset temperature requirements. Specifically, this includes: during the water-adding process, venting and depressurizing the cooking cavity to lower the temperature of the top cover until the temperature of the top cover is less than or equal to the second preset temperature.

2. The control method of a cooking appliance according to claim 1, characterized in that, The step of controlling the steam generator to input steam into the cooking cavity specifically includes: The steam generator is controlled to input steam into the cooking cavity until the pressure inside the cooking cavity is greater than or equal to 30 kPa and less than or equal to 120 kPa. The water consumption for generating steam is 10 g / min-200 g / min, and the duration of inputting steam into the cooking cavity is greater than or equal to 5 min and less than or equal to 15 min. 3.The control method of a cooking appliance according to claim 1, characterized in that, The step of controlling the water-adding device to add water at a first preset temperature into the cooking cavity includes: Obtain the amount of ingredients and determine the amount of water to add based on the amount of ingredients; The water adding device is controlled to add water at a first preset temperature and the amount of water added into the cooking cavity.

4. The control method for cooking appliances according to claim 3, characterized in that, The amount of water added is equal to 0.8 to 4 times the amount of the ingredients; and / or The first preset temperature is 50℃-100℃.

5. The control method for cooking appliances according to claim 1, characterized in that, The second preset temperature is greater than or equal to 80°C and less than or equal to 100°C. 6.The control method of a cooking appliance according to claim 1, characterized in that, The cooking appliance also includes a heating device. The step of lowering the temperature of the top cover or raising the temperature inside the cooking cavity during or after adding water, so that the temperature of the top cover and / or the temperature of the cooking cavity meet the preset temperature requirements, specifically includes: During the water filling process of the water filling device, the cooking cavity is heated by the heating device for a preset time to raise the water temperature in the cooking cavity to a third preset temperature. 7.The control method of a cooking appliance according to any one of claims 1 to 6, wherein, The cooking appliance also includes a heating device, and the control method further includes: Once the temperature of the top cover and / or the temperature of the cooking cavity meet the preset temperature requirements, the heating device is activated to heat the food inside the cooking cavity.

8. A control device of a cooking appliance, characterized in that, The cooking appliance includes a top cover, a cooking chamber, a steam generator communicating with the cooking chamber, and a water filling device for adding water to the cooking chamber. The control device includes: The first control module, in response to the start of cooking, controls the steam generator to input steam into the cooking cavity; The second control module, after the steam generator inputs steam into the cooking cavity, controls the water adding device to add water at a first preset temperature into the cooking cavity; The third control module, during or after the water-adding process of the water-adding device, lowers the temperature of the top cover or raises the temperature inside the cooking cavity to ensure that the temperature of the top cover and / or the temperature of the cooking cavity meet the preset temperature requirements. Specifically, during the water-adding process of the water-adding device, the cooking cavity is vented and depressurized to lower the temperature of the top cover until the temperature of the top cover is less than or equal to the second preset temperature.

9. A control device of a cooking appliance, characterized in that, include: A memory that stores programs or instructions; When the processor executes the program or instructions stored in the memory, it implements the steps of the control method for the cooking appliance as described in any one of claims 1 to 7.

10. A readable storage medium, on which a program or instructions are stored, characterized in that, When the program or the instructions are processed, the steps of the control method for the cooking appliance as described in any one of claims 1 to 7 are implemented.

11. A cooking appliance characterized by, include: Control device for cooking appliances as described in claim 8 or 9; and / or The readable storage medium as described in claim 10.

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