Cooking method, storage medium, cooking device and cooking facility

Abstract

The embodiment of the invention provides a cooking method, a storage medium, a cooking device and a cooking facility, and belongs to the technical field of cooking. Target exhaust frequency under a preset condition is determined according to the liquid amount in the cooking cavity, the preset condition is that the liquid level of liquid in the cooking cavity in the standing state is lower than that of an auxiliary cooker in the cooking cavity, and the target exhaust frequency is the proportion of exhaust duration in an exhaust period; and exhausting the cooking cavity at the target exhaust frequency so as to enable the liquid in the cooking cavity to move upwards to the auxiliary cooker. According to the cooking method, the storage medium, the cooking device and the cooking facility, the cooking requirement and the overflow risk of soup can be considered.

Description

Technical Field

[0001] The present application relates to the field of cooking technology, and in particular to a cooking method, a storage medium, a cooking device and a cooking facility. Background Art

[0002] The cooking equipment is used to cook food to produce the desired soup. The cooking equipment in the related art needs to exhaust the cooking cavity during the cooking process to meet the corresponding cooking needs. However, it is difficult to obtain a more appropriate frequency of exhausting the cooking cavity in the related art to take into account the cooking needs of the soup and the risk of overflow. Summary of the invention

[0003] In view of this, the embodiments of the present application hope to provide a cooking method, a storage medium, a cooking device and a cooking facility to take into account both the cooking requirements of the soup and the risk of overflow.

[0004] To achieve the above-mentioned purpose, the first aspect of the embodiment of the present application provides a cooking method, comprising:

[0005] Get the amount of liquid in the cooking chamber;

[0006] determining a target exhaust frequency under a preset condition according to the amount of liquid in the cooking cavity, wherein the preset condition is that the liquid level in the cooking cavity is lower than the auxiliary cooking device in the cooking cavity in a static state, and the target exhaust frequency is a proportion of the exhaust time in one exhaust cycle;

[0007] The cooking cavity is exhausted at the target exhaust frequency so that the liquid in the cooking cavity can move upward to the auxiliary cooking device.

[0008] In one embodiment, the liquid amount is the liquid level and / or the liquid volume in the cooking cavity.

[0009] In one embodiment, determining a target exhaust frequency under preset conditions according to the amount of liquid in the cooking cavity includes:

[0010] Acquire a liquid volume range to which the liquid volume in the cooking cavity belongs as a target liquid volume range, each of the liquid volume ranges having a corresponding exhaust frequency;

[0011] The target exhaust frequency is determined to be an exhaust frequency corresponding to the target liquid volume range.

[0012] In one embodiment, in every two of the liquid volume ranges, the exhaust frequency corresponding to the liquid volume range with a smaller liquid volume is greater than the exhaust frequency corresponding to the liquid volume range with a larger liquid volume.

[0013] In one embodiment, obtaining the amount of liquid in the cooking cavity includes:

[0014] The amount of liquid in the cooking cavity is obtained according to the temperature increase rate of the liquid in the cooking cavity.

[0015] In one embodiment, the heating rate is the heating rate of the liquid in the cooking cavity under a first condition, wherein the first condition is that the temperature of the liquid in the cooking cavity is less than or equal to the boiling point, and the heating rate is represented by the time required to heat a preset temperature difference.

[0016] In one embodiment, the temperature rise rate is the temperature rise rate of the liquid in the cooking chamber from the difference between the boiling point and the preset temperature difference to the boiling point.

[0017] In one embodiment, the auxiliary cooking device is an emulsifying device capable of emulsifying soup, an oil filtering kettle capable of filtering oil from soup, or a device capable of emulsifying and filtering oil from soup.

[0018] A second aspect of an embodiment of the present application provides a storage medium, which can be read by a computer and stores computer-executable instructions, and the computer-executable instructions are used to be executed by a processor to implement the steps of any one of the above-mentioned cooking methods.

[0019] A third aspect of an embodiment of the present application provides a cooking device, comprising:

[0020] A first acquisition module, used to acquire the amount of liquid in the cooking cavity;

[0021] a first determination module, configured to determine a target exhaust frequency under a preset condition according to the amount of liquid in the cooking cavity, wherein the preset condition is that the liquid level in the cooking cavity is lower than the auxiliary cooking device in the cooking cavity in a static state, and the target exhaust frequency is a proportion of exhaust time in one exhaust cycle;

[0022] The exhaust module is used to exhaust the cooking cavity at the target exhaust frequency so that the liquid in the cooking cavity can move upward to the auxiliary cooking device.

[0023] A fourth aspect of the embodiments of the present application provides a cooking facility, characterized in that it includes:

[0024] a memory storing computer executable instructions;

[0025] A processor is used to execute the computer executable instructions to implement the steps of any one of the above cooking methods.

[0026] In the cooking method of the embodiment of the present application, for a certain cooking facility, the cooking cavity is also determined, and the different amounts of liquid in the cooking cavity determine the height difference between the liquid level below the auxiliary cooking device and the auxiliary cooking device. When the amount of liquid in the cooking cavity is large, the height difference between the liquid level below the auxiliary cooking device and the auxiliary cooking device is small, and the liquid below the auxiliary cooking device can flow to the auxiliary cooking device through relatively slight boiling and tumbling to realize the corresponding auxiliary cooking function. When the amount of liquid in the cooking cavity is small, the height difference between the liquid level below the auxiliary cooking cavity and the auxiliary cooking device is large, and the liquid below the auxiliary cooking device needs to flow to the auxiliary cooking device through relatively violent boiling and tumbling to realize the corresponding auxiliary cooking function. The amount of liquid in the cooking cavity can be used to determine the approximate degree of boiling and tumbling of the liquid in the cooking cavity during the cooking process. The degree of boiling and tumbling of the liquid in the cooking cavity with a certain pressure can be determined by the exhaust frequency of the cooking cavity. Therefore, the target exhaust frequency that is more appropriate for the degree of tumbling and boiling of the liquid in the cooking cavity can be obtained by different amounts of liquid in the cooking cavity. The cooking cavity is exhausted at the target exhaust frequency, and the liquid in the cooking cavity can move upward to flow to the auxiliary cooking device to realize the corresponding auxiliary cooking function, and can also reduce the risk of overflow of the soup due to excessive tumbling and boiling to a certain extent, thereby taking into account both the cooking needs and the overflow risk of the soup. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 A flowchart of the main steps of the cooking method according to an embodiment of the present application;

[0028] Figure 2 This is a flow chart of a cooking method according to an embodiment of the present application, which shows a specific method for determining a target exhaust frequency;

[0029] Figure 3 This is a flow chart of a cooking method according to an embodiment of the present application, which shows a specific method of obtaining the amount of liquid in the cooking cavity;

[0030] Figure 4 This is a flow chart of a cooking method according to an embodiment of the present application, which shows the entire process of the cooking method from start to end;

[0031] Figure 5 This is a flow chart of determining a target exhaust frequency according to water volume according to an embodiment of the present application;

[0032] Figure 6 This is a flow chart of determining the amount of water according to the heating time according to an embodiment of the present application;

[0033] Figure 7 This is a schematic diagram of the structure of a cooking facility according to an embodiment of the present application, wherein the auxiliary cooking device shown in the figure is an emulsifying device;

[0034] Figure 8This is a schematic diagram of the structure of the cooking facility according to an embodiment of the present application. The auxiliary cooking device shown in the figure is a device that can emulsify soup and filter oil.

[0035] Description of reference numerals: cooking body 1; cooking cavity 11; first cavity 111; second cavity 112; emulsification hole 113; auxiliary cooking device 2; kettle body 22; oil filter platform 221; liquid hole 222; oil separator cap 23. DETAILED DESCRIPTION

[0036] It should be noted that, in the absence of conflict, the embodiments and technical features in the embodiments of the present application can be combined with each other, and the detailed description in the specific implementation method should be understood as an explanation of the purpose of the present application and should not be regarded as an improper limitation on the present application.

[0037] In the description of the embodiments of the present application, "upper", "lower", "top", "bottom", orientation or position relationship is based on the attached Figure 7 It should be understood that these directional terms are only used to facilitate the description of the present application and simplify the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present application. For example, please refer to Figure 7 and Figure 8 , the up and down directions are the directions indicated by arrow R1 in the figure.

[0038] In view of this, the present application embodiment provides a cooking device, please refer to Figure 7 and Figure 8 The cooking facility includes a cooking body 1 and an auxiliary cooking device 2. The cooking body 1 has a cooking cavity 11 for cooking food. The auxiliary cooking device 2 is located in the cooking cavity 11. The auxiliary cooking device 2 is used to assist the cooking body 1 in realizing some auxiliary cooking functions.

[0039] Exemplarily, the food may be a meat food.

[0040] In one embodiment, please refer to Figure 7 and Figure 8 The cooking cavity 11 includes a first cavity 111 and a second cavity 112. The auxiliary cooking device 2 and the cooking body 1 are arranged to form the first cavity 111 and the second cavity 112. The second cavity 112 is located above the first cavity 111. With such a structure, when there is a certain pressure in the cooking cavity 11, the cooking cavity 11 is exhausted to make the liquid such as soup in the cooking cavity 11 roll.

[0041] In one embodiment, please refer to Figure 7 and Figure 8 The cooking cavity 11 further includes an emulsification hole 113 connecting the first cavity 111 and the second cavity 112 .

[0042] In one embodiment, please refer to Figure 7 The auxiliary cooking device 2 may be an emulsifying device capable of emulsifying soup. The emulsifying hole 113 is formed in the emulsifying device. With such a structural form, food is placed in the cooking cavity 11 and heated, so that nutrients such as protein and fat in the food are dissolved into the liquid in the cooking cavity 11 to form soup. During the heating process, the pressure in the cooking cavity 11 gradually increases, so that there is a certain pressure in the cooking cavity 11. The cooking cavity 11 is vented to make the soup in the first cavity 111 roll and boil, and the rolling soup in the first cavity 111 below flows to the second cavity 112 above through the emulsifying hole 113. The food is placed in the first cavity 111, and the tumbling soup in the first cavity 111 flows to the second cavity 112 through the emulsifying holes 113. The flow rate of the soup flowing through the emulsifying holes 113 increases, and the fat and protein in the soup collide and squeeze through the emulsifying holes 113 at a faster flow rate, so that the protein and the lipophilic group are combined with the fat, and the protein combined with the fat is more evenly dissolved in water through the hydrophilic group to form an emulsified state of oil-water mixture, thereby improving the thickness of the soup.

[0043] When the liquid level in the cooking cavity 11 is lower than the auxiliary cooking device 2 in the cooking cavity 11 in a static state, the exhaust frequency of the cooking cavity 11 is too low to make the liquid in the first cavity 111 below roll and boil through the emulsification holes 113 to the second cavity 112 above to emulsify the soup. The exhaust frequency of the cooking cavity 11 is too high to make the liquid in the first cavity 111 roll and boil too violently, and there is a risk of the soup in the cooking cavity 11 overflowing.

[0044] In one embodiment, the auxiliary cooking device 2 can be an oil filter kettle capable of filtering oil from the soup. By exhausting the cooking cavity 11 with a certain pressure, the liquid in the first cavity 111 flows to the second cavity 112, and the liquid in the second cavity 112 flows back to the first cavity 111 through the oil filter kettle to filter out fat in the liquid.

[0045] When the liquid level in the cooking cavity 11 is lower than the auxiliary cooking device 2 in the cooking cavity 11 in a static state, the exhaust frequency of the cooking cavity 11 is too low to make the liquid in the first cavity 111 below roll and boil to the second cavity 112 above to be filtered through the oil filter kettle. The exhaust frequency of the cooking cavity 11 is too high, and there is a risk of the liquid in the cooking cavity 11 overflowing.

[0046] In one embodiment, please refer to Figure 8The auxiliary cooking device 2 may be a device capable of emulsifying and filtering the soup. The auxiliary cooking device 2 includes a kettle body 22, an oil separator cap 23 and a connecting piece. The kettle body 22 is formed with an oil filter platform 221, and the oil filter platform 221 has a liquid hole 222. The connecting piece is connected to the kettle body 22 and the oil separator cap 23 respectively. The oil separator cap 23 is arranged at intervals from the kettle body 22. The oil separator cap 23 is covered on the oil filter platform 221. The lowest position of the oil separator cap 23 is lower than the liquid hole 222. The liquid hole 222 connects the first cavity 111 and the second cavity 112. A hole connecting the first cavity 111 and the second cavity 112 is formed on the side wall of the kettle body 22. The emulsification hole 113 is formed on the oil separator cap 23. With such a structural form, the cooking chamber 11 with a certain pressure is vented, and the liquid in the first chamber 111 below rolls and boils and enters the second chamber 112 above through the holes in the side wall of the kettle body 22 or flows through the liquid hole 222 and the emulsification hole 113 of the oil separator cap 23. The soup in the first chamber 111 rolls through the emulsification hole 113 and flows to the second chamber 112 so that the soup has a certain emulsification effect. The soup in the second chamber 112 flows back to the first chamber 111 through the gap between the oil separator cap 23 and the oil filter platform 221 and the liquid hole 222 to filter the oil of the soup.

[0047] When the liquid level in the cooking cavity 11 is lower than the auxiliary cooking device 2 in the cooking cavity 11 in a static state, the exhaust frequency of the cooking cavity 11 is low and is not enough to make the liquid in the first cavity 111 below roll and boil to the second cavity 112 above to realize the corresponding auxiliary cooking function through the auxiliary cooking device 2. The exhaust frequency of the cooking cavity 11 is too high, and there is a risk of the liquid in the cooking cavity 11 overflowing.

[0048] It should be noted that the exhaust frequency of exhausting the cooking chamber 11 refers to the ratio of the exhaust duration in one exhaust cycle. For example, the exhaust frequency can be represented by the exhaust duration in one cycle compared to the total duration of one exhaust cycle. For example, the exhaust frequency can be represented by the exhaust duration in the first cycle compared to the duration of stopping exhaust in one exhaust cycle.

[0049] This application embodiment provides a cooking method, please refer to Figure 1 , cooking methods include:

[0050] Step S1: obtaining the amount of liquid in the cooking cavity 11;

[0051] Step S2: determining a target exhaust frequency under a preset condition according to the amount of liquid in the cooking cavity 11, the preset condition being that the liquid level in the cooking cavity 11 in a static state is lower than the auxiliary cooking device 2 in the cooking cavity 11, and the target exhaust frequency being a proportion of the exhaust time in one exhaust cycle;

[0052] Step S3 : exhausting the cooking cavity 11 at a target exhaust frequency so that the liquid in the cooking cavity 11 can move upward to the auxiliary cooking device 2 .

[0053] Thus, for a certain cooking facility, the cooking cavity 11 is also certain, and the different amounts of liquid in the cooking cavity 11 determine the height difference between the liquid level below the auxiliary cooking device 2 and the auxiliary cooking device 2. When the amount of liquid in the cooking cavity 11 is large, the height difference between the liquid level below the auxiliary cooking device 2 and the auxiliary cooking device 2 is small, and the liquid below the auxiliary cooking device 2 can flow to the auxiliary cooking device 2 through relatively slight boiling and tumbling to realize the corresponding auxiliary cooking function. When the amount of liquid in the cooking cavity 11 is small, the height difference between the liquid level below the auxiliary cooking cavity 11 and the auxiliary cooking device 2 is large, and the liquid below the auxiliary cooking device 2 needs to flow to the auxiliary cooking device 2 through relatively violent boiling and tumbling to realize the corresponding auxiliary cooking function. The amount of liquid in the cooking cavity 11 can be used to determine the approximate degree of boiling and tumbling of the liquid in the cooking cavity 11 during the cooking process. The degree of boiling and tumbling of the liquid in the cooking cavity 11 with a certain pressure can be determined by the exhaust frequency of the cooking cavity 11. Therefore, the target exhaust frequency that is more suitable for the degree of tumbling and boiling of the liquid in the cooking cavity 11 can be obtained by the different amounts of liquid in the cooking cavity 11. The cooking cavity 11 is exhausted at the target exhaust frequency. The liquid in the cooking cavity 11 can move upward to flow to the auxiliary cooking device 2 to realize the corresponding auxiliary cooking function, and can also reduce the risk of the soup overflowing due to excessive tumbling and boiling to a certain extent, thereby taking into account both the cooking needs and the overflow risk of the soup.

[0054] In one embodiment, the liquid volume is the liquid level in the cooking cavity 11. Thus, the liquid level can more intuitively reflect the height difference between the liquid level and the auxiliary cooking device 2, thereby obtaining a target exhaust frequency that is more suitable for the degree of boiling of the liquid in the cooking cavity 11.

[0055] In one embodiment, the amount of liquid is the volume of the liquid in the cooking cavity 11. Thus, for a certain cooking cavity 11 of a cooking facility, the liquid level and the volume of the liquid in the cooking cavity 11 are almost one-to-one corresponding, and increasing or decreasing the volume of the liquid in the cooking cavity 11 will affect the change of the liquid level in the cooking cavity 11. The volume of the liquid can reflect the height difference between the liquid level and the auxiliary cooking device 2, thereby obtaining a target exhaust frequency that is more suitable for the degree of rolling and boiling of the liquid in the cooking cavity 11.

[0056] It is understandable that there can be countless liquid levels and corresponding liquid volumes within the range of any height difference, that is, corresponding to countless liquid amounts. When each liquid amount corresponds to an exhaust frequency, when the functional relationship between the liquid amount in the cooking cavity 11 and the target exhaust frequency of the cooking cavity 11 is unclear, countless exhaust frequencies may need to be pre-stored in the cooking facility.

[0057] In one embodiment, please refer to Figure 2 and Figure 3 , determining a target exhaust frequency under preset conditions according to the amount of liquid in the cooking cavity 11, including:

[0058] Step S4: obtaining a liquid volume range to which the liquid volume in the cooking cavity 11 belongs as a target liquid volume range, and each liquid volume range has a corresponding exhaust frequency;

[0059] Step S5: Determine the target exhaust frequency as the exhaust frequency corresponding to the target liquid volume range.

[0060] In this way, a finite number of liquid volume ranges can be divided within a certain height difference range, and a corresponding exhaust frequency is set for each liquid volume range. Even when the functional relationship between the liquid volume in the cooking cavity 11 and the target exhaust frequency of the cooking cavity 11 is unclear, the number of exhaust frequencies that need to be pre-stored corresponding to the finite liquid volume ranges is limited. By determining the liquid volume range to which the liquid volume in the cooking cavity 11 belongs, the corresponding target exhaust frequency can be obtained.

[0061] In one embodiment, the exhaust frequency corresponding to each liquid volume range can be calibrated through experiments, and the corresponding exhaust frequency is obtained through experiments for each liquid volume range so that the soup in the cooking cavity 11 can move upward and flow to the auxiliary cooking device 2 under the exhaust frequency.

[0062] In one embodiment, when the functional relationship between the liquid volume and the target exhaust frequency is clear, the corresponding target exhaust frequency can be calculated according to the liquid volume in the cooking cavity 11 and the corresponding functional relationship.

[0063] In one embodiment, a finite number of exhaust frequencies corresponding to liquid volumes are obtained through experiments, each liquid volume corresponds to an exhaust frequency one-to-one, and the exhaust frequency corresponding to each liquid volume enables the soup in the cooking cavity 11 to move upward and flow toward the auxiliary cooking device 2 at the exhaust frequency. By performing scattered point fitting on a finite number of liquid volumes and corresponding exhaust frequencies, a functional relationship between the liquid volume and the target exhaust frequency is obtained.

[0064] In one embodiment, in every two liquid volume ranges, the exhaust frequency corresponding to the liquid volume range with a smaller liquid volume is greater than the exhaust frequency corresponding to the liquid volume range with a larger liquid volume. In this way, when the liquid volume is small, the height difference between the liquid level and the auxiliary cooking device 2 is large, and the liquid in the cooking cavity 11 is caused to roll and boil more violently by a larger exhaust frequency so that the liquid in the cooking cavity 11 moves upward to flow toward the auxiliary cooking device 2. When the liquid volume is large, the height difference between the liquid level and the auxiliary cooking device 2 is small, and the liquid in the cooking cavity 11 is caused to roll and boil more slightly by a smaller exhaust frequency so that the liquid in the cooking cavity 11 moves upward to flow toward the auxiliary cooking device 2. By the size relationship of the exhaust frequency and the correspondence of the liquid volume, the rolling and boiling of the liquid is controlled to a more appropriate degree. In addition, the size correspondence between the liquid volume and the exhaust frequency enables the rolling and boiling of the liquid in the cooking cavity 11 to be controlled to a suitable degree by adjusting the exhaust frequency, and there is no need to adjust other variables to jointly control the rolling and boiling degree of the liquid, thereby simplifying the control difficulty.

[0065] For example, see Figure 5 The amount of liquid in the cooking cavity 11 is the volume of the liquid in the cooking cavity 11, and the amount of liquid in the cooking cavity 11 can be divided into three different liquid amount ranges.

[0066] In one of the liquid volume ranges, the liquid volume in the cooking cavity 11 is less than 1 liter, and the exhaust frequency of the exhaust valve for exhausting the cooking cavity 11 is the target exhaust frequency, and the target exhaust frequency is 12 / 16 to 16 / 16. Among them, the target exhaust frequency of 12 / 16 means that one exhaust cycle is 16 seconds, and the exhaust duration in one exhaust cycle is 12 seconds. The target exhaust frequency of 16 / 16 means that one exhaust cycle is 16 seconds, and the exhaust duration in one exhaust cycle is 16 seconds, that is, the cooking cavity 11 is always exhausting.

[0067] One of the liquid volume ranges is that the liquid volume in the cooking cavity 11 is not less than 1 liter and not more than 2 liters, and the exhaust frequency of the exhaust valve for exhausting the cooking cavity 11 is the target exhaust frequency, and the target exhaust frequency is 6 / 16 to 11 / 16. Among them, the target exhaust frequency of 6 / 16 means that one exhaust cycle is 16 seconds, and the exhaust time in one exhaust cycle is 6 seconds. The target exhaust frequency of 11 / 16 means that one exhaust cycle is 16 seconds, and the exhaust time in one exhaust cycle is 11 seconds.

[0068] One of the liquid volume ranges is that the liquid volume in the cooking cavity 11 is greater than 2 liters, and the exhaust frequency of the exhaust valve for exhausting the cooking cavity 11 is the target exhaust frequency, and the target exhaust frequency is 1 / 16 to 5 / 16. Among them, the target exhaust frequency of 1 / 16 means that one exhaust cycle is 16 seconds, and the exhaust time in one exhaust cycle is 1 second. The target exhaust frequency of 5 / 16 means that one exhaust cycle is 16 seconds, and the exhaust time in one exhaust cycle is 5 seconds.

[0069] In one embodiment, please refer to Figure 3 , obtaining the amount of liquid in the cooking cavity 11, including:

[0070] Step S6: obtaining the amount of liquid in the cooking cavity 11 according to the temperature increase rate of the liquid in the cooking cavity 11 .

[0071] In this way, the cooking facilities have the same power in the same cooking stage. Under the same heating power, the amount of liquid is different, the heat required to heat the same temperature difference is different, and the corresponding heating rate will also be different. The heating rate of the liquid in the cooking cavity 11 can be used to know the amount of liquid in the cooking cavity 11.

[0072] Illustratively, during the preheating stage, the temperature of the liquid in the cooking cavity 11 is heated from room temperature to boiling point. Regardless of the amount of liquid in the cooking cavity 11, the heating power of the cooking facility during the preheating stage is determined and will not change due to changes in the amount of liquid.

[0073] In one embodiment, the heating rate is the heating rate of the liquid in the cooking cavity 11 under the first condition, the first condition being that the temperature of the liquid in the cooking cavity 11 is less than or equal to the boiling point, and the heating rate is represented by the time required for heating a preset temperature difference. In this way, when the temperature of the liquid in the cooking cavity 11 is less than or equal to the boiling point, the heating temperature difference of the liquid in the cooking cavity 11 can be selected from a relatively suitable larger temperature difference between room temperature and boiling point. The larger the heating temperature difference, the greater the difference in heating rate of liquids with different liquid volumes in the cooking cavity 11, that is, the time required for heating liquids with different liquid volumes in the cooking cavity 11 in the same temperature range is relatively different, which is conducive to more accurately identifying the liquid volume in the cooking cavity 11.

[0074] In one embodiment, the heating rate may be the heating rate of the liquid in the cooking cavity 11 under the second condition, and the second condition is that the temperature of the liquid in the cooking cavity 11 is greater than the boiling point and less than the temperature corresponding to the holding pressure of the cooking cavity 11 in the holding stage. The temperature of the liquid in the cooking cavity 11 is increased in a temperature range between greater than the boiling point and less than the temperature corresponding to the holding pressure of the cooking cavity 11 in the holding stage.

[0075] In one embodiment, the heating rate is the heating rate of the liquid in the cooking cavity 11 from the difference between the boiling point and the preset temperature difference to the boiling point. In this way, the liquids of different liquid volumes in the cooking cavity 11 are heated from a temperature below the boiling point to the boiling point. The closer to the boiling point, the greater the difference in heating rate of the liquids of different liquid volumes. By comparing the time for the liquid in the cooking cavity 11 to rise from the difference between the boiling point and the preset temperature difference to the boiling point as the heating rate, the liquid volume in the cooking cavity 11 can be more accurately identified.

[0076] For example, see Figure 6, the power for heating the cooking cavity 11 is 1.8KW, the temperature of the liquid in the cooking cavity 11 is heated from 40°C to 100°C, the preset temperature difference is 60°C, and the heating loss rate is 15%. It is calculated by the heat calculation formula that when the amount of water in the cooking cavity 11 is less than 1 kg, the corresponding amount of water in the cooking cavity 11 is less than 1 liter, and the heating time required for the temperature of the liquid in the cooking cavity 11 to be heated from 40°C to 100°C is less than the first time length, which is 165 seconds. Considering the interference of external factors, the first time length can be 100-200 seconds, that is, when the heating time required for the temperature of the liquid in the cooking cavity 11 to be heated from 40°C to 100°C is less than 100-200 seconds, it can be considered that the amount of water in the cooking cavity 11 is less than 1 liter. When the amount of water in the cooking cavity 11 is greater than 1 kg and less than 2 kg, correspondingly, the amount of water in the cooking cavity 11 is greater than 1 liter and less than 2 liters, the heating time required for the temperature of the liquid in the cooking cavity 11 to be heated from 40°C to 100°C is greater than the first time duration and less than the second time duration. According to calculation, the second time duration is 280 seconds. Considering the interference of external factors, the second time duration can be 250-300 seconds. That is, when the heating time required for the temperature of the liquid in the cooking cavity 11 to be heated from 40°C to 100°C is greater than 100-200 seconds and less than 250-300 seconds, it can be considered that the amount of water in the cooking cavity 11 is greater than 1 liter and less than 2 liters. When the amount of water in the cooking cavity 11 is greater than 2 kg, the volume of water in the cooking cavity 11 is correspondingly greater than 2 liters, and the heating time required to heat the temperature of the liquid in the cooking cavity 11 from 40°C to 100°C is greater than the second time length, that is, when the heating time required to heat the temperature of the liquid in the cooking cavity 11 from 40°C to 100°C is greater than 250-300 seconds, it can be considered that the amount of water in the cooking cavity 11 is greater than 2 liters.

[0077] See also Figure 4 The overall process of the cooking method of the embodiment of the present application is described through the following examples.

[0078] Step S101: start cooking;

[0079] Step S102: heating the cooking cavity 11 to increase the temperature of the liquid in the cooking cavity 11;

[0080] Step S103: identifying the water volume during the execution of step S102;

[0081] Step S104: determining a target exhaust frequency according to the identified water volume;

[0082] Step S105: After step S102, when the pressure in the cooking cavity 11 is heated to a preset pressure, the pressure in the cooking cavity 11 is maintained at the preset pressure;

[0083] Step S106: exhausting the cooking cavity 11 at a target exhaust frequency;

[0084] Step S107: releasing the pressure in the cooking chamber 11;

[0085] Step S108: Cooking is finished.

[0086] The embodiment of the present application provides a cooking device, which includes a first acquisition module, a first determination module and an exhaust module. The first acquisition module is used to acquire the amount of liquid in the cooking cavity 11. The first determination module is used to determine a target exhaust frequency under a preset condition according to the amount of liquid in the cooking cavity 11, the preset condition being that the liquid level in the cooking cavity 11 in a static state is lower than the auxiliary cooking device 2 in the cooking cavity 11, and the target exhaust frequency is the proportion of the exhaust time in an exhaust cycle. The exhaust module is used to exhaust the cooking cavity 11 at the target exhaust frequency so that the liquid in the cooking cavity 11 can move up to the auxiliary cooking device 2.

[0087] In one embodiment, the first determination module includes a second acquisition module and a second determination module. The second acquisition module is used to acquire the liquid volume range to which the liquid volume in the cooking cavity 11 belongs as the target liquid volume range, and each liquid volume range has a corresponding exhaust frequency. The second determination module is used to determine that the target exhaust frequency is the exhaust frequency corresponding to the target liquid volume range.

[0088] In one embodiment, the first acquisition module includes a third acquisition module, and the third acquisition module is used to acquire the amount of liquid in the cooking cavity 11 according to the temperature increase rate of the liquid in the cooking cavity 11.

[0089] An embodiment of the present application provides a storage medium that can be read by a computer and stores computer-executable instructions. The computer-executable instructions are used to be executed by a processor to implement the steps of the cooking method of any of the above embodiments.

[0090] The cooking facility of the embodiment of the present application includes a memory and a processor, the memory stores computer-executable instructions, and the processor is used to execute the computer-executable instructions to implement the steps of the cooking method of any of the above embodiments.

[0091] The above are only preferred embodiments of the present application and are not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A cooking method, characterized in that: include: Get the amount of liquid in the cooking chamber; determining a target exhaust frequency under a preset condition according to the amount of liquid in the cooking cavity, wherein the preset condition is that the liquid level in the cooking cavity is lower than the auxiliary cooking device in the cooking cavity in a static state, and the target exhaust frequency is a proportion of the exhaust time in one exhaust cycle; The cooking cavity is exhausted at the target exhaust frequency so that the liquid in the cooking cavity can move upward to the auxiliary cooking device.

2. The cooking method according to claim 1, characterized in that: The liquid amount is the liquid level and / or the liquid volume in the cooking cavity.

3. The cooking method according to claim 2, characterized in that: Determining a target exhaust frequency under a preset condition according to the amount of liquid in the cooking cavity includes: Acquire a liquid volume range to which the liquid volume in the cooking cavity belongs as a target liquid volume range, each of the liquid volume ranges having a corresponding exhaust frequency; The target exhaust frequency is determined to be an exhaust frequency corresponding to the target liquid volume range.

4. The cooking method according to claim 3, characterized in that: In every two of the liquid volume ranges, the exhaust frequency corresponding to the liquid volume range with a smaller liquid volume is greater than the exhaust frequency corresponding to the liquid volume range with a larger liquid volume.

5. The cooking method according to any one of claims 1 to 4, characterized in that: Get the liquid level in the cooking cabinet, including: The amount of liquid in the cooking cavity is obtained according to the temperature increase rate of the liquid in the cooking cavity.

6. The cooking method according to claim 5, characterized in that: The heating rate is the heating rate of the liquid in the cooking cavity under a first condition, wherein the first condition is that the temperature of the liquid in the cooking cavity is less than or equal to the boiling point, and the heating rate is represented by the time required for heating to a preset temperature difference.

7. The cooking method according to claim 6, characterized in that: The temperature rise rate is the temperature rise rate of the liquid in the cooking cavity from the difference between the boiling point and the preset temperature difference to the boiling point.

8. The cooking method according to any one of claims 1 to 4, characterized in that: The auxiliary cooking device is an emulsifying device capable of emulsifying soup, an oil filtering kettle capable of filtering oil from soup, or a device capable of emulsifying and filtering oil from soup.

9. A storage medium, characterized in that: The storage medium can be read by a computer, and the storage medium stores computer-executable instructions, and the computer-executable instructions are used to be executed by a processor to implement the steps of the cooking method according to any one of claims 1 to 8.

10. A cooking device, characterized in that: include: A first acquisition module, used to acquire the amount of liquid in the cooking cavity; a first determination module, configured to determine a target exhaust frequency under a preset condition according to the amount of liquid in the cooking cavity, wherein the preset condition is that the liquid level in the cooking cavity is lower than the auxiliary cooking device in the cooking cavity in a static state, and the target exhaust frequency is a proportion of exhaust time in one exhaust cycle; The exhaust module is used to exhaust the cooking cavity at the target exhaust frequency so that the liquid in the cooking cavity can move upward to the auxiliary cooking device.

11. A cooking facility, characterized in that: include: a memory storing computer executable instructions; A processor, configured to execute the computer executable instructions to implement the steps of the cooking method according to any one of claims 1 to 8.

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