A cooking method, a storage medium, a cooking device and a cooking facility

Abstract

The embodiment of the application provides a cooking method, a storage medium, a cooking device and a cooking facility, and belongs to the technical field of cooking. The cooking method comprises the following steps: acquiring the liquid quantity in a cooking cavity; determining a target exhaust frequency under a preset condition according to the liquid quantity in the cooking cavity, wherein the preset condition is that the liquid level of the liquid in the cooking cavity under a stationary state is lower than an auxiliary cooking device in the cooking cavity, and the target exhaust frequency is the proportion of the exhaust time length in one exhaust period; and exhausting the cooking cavity at the target exhaust frequency so that the liquid in the cooking cavity can be raised to the auxiliary cooking device. The cooking method, the storage medium, the cooking device and the cooking facility provided by the embodiment of the application can take into account the cooking demand and the overflow risk of the soup liquid.

Description

Technical Field

[0001] This application relates to the field of cooking technology, and in particular to a cooking method, storage medium, cooking apparatus, and cooking facilities. Background Technology

[0002] Cooking facilities are used to cook food to produce the desired broth. In related technologies, cooking facilities require venting from the cooking chamber during the cooking process to meet specific cooking requirements. However, it is difficult to obtain a suitable venting frequency for the cooking chamber in these related technologies to balance the cooking requirements of the broth with the risk of spillage. Summary of the Invention

[0003] In view of this, embodiments of this application aim to provide a cooking method, storage medium, cooking apparatus, and cooking facilities that take into account both the cooking needs of soup and the risk of spillage.

[0004] To achieve the above objectives, a first aspect of this application provides a cooking method, comprising:

[0005] Obtain the volume of liquid inside the cooking cavity;

[0006] The target exhaust frequency under preset conditions is determined based on the liquid volume in the cooking chamber. The preset condition is that the liquid level in the cooking chamber is lower than that in the auxiliary cooking device in the cooking chamber when it is in a static state. The target exhaust frequency is the percentage of exhaust time within one exhaust cycle.

[0007] The cooking chamber is vented at the target venting frequency so that the liquid in the cooking chamber can rise to the auxiliary cooking device.

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

[0009] In one embodiment, determining the target exhaust frequency under preset conditions based on the liquid volume in the cooking cavity includes:

[0010] The liquid volume range to which the liquid volume in the cooking cavity belongs is the target liquid volume range, and each liquid volume range has a corresponding exhaust frequency;

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

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

[0013] In one embodiment, obtaining the liquid volume within the cooking cavity includes:

[0014] The volume of liquid in the cooking chamber is obtained based on the rate of temperature increase of the liquid in the cooking chamber.

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

[0016] In one embodiment, the heating rate is the rate at which the liquid in the cooking chamber rises from the difference between its boiling point and a preset temperature difference to its boiling point.

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

[0018] A second aspect of this application provides a storage medium that can be read by a computer, the storage medium storing computer-executable instructions that are executed by a processor to implement the steps of any of the above-described cooking methods.

[0019] A third aspect of this application provides a cooking apparatus, comprising:

[0020] The first acquisition module is used to acquire the liquid volume inside the cooking cavity;

[0021] The first determining module is used to determine the target exhaust frequency under preset conditions based on the liquid volume in the cooking cavity. The preset condition is that the liquid level in the cooking cavity is lower than that in the auxiliary cooking device in the cooking cavity when it is in a static state. The target exhaust frequency is the percentage of exhaust time in one exhaust cycle.

[0022] An exhaust module is used to exhaust air from the cooking chamber at the target exhaust frequency so that the liquid in the cooking chamber can rise to the auxiliary cooking device.

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

[0024] Memory, which stores computer-executable instructions;

[0025] A processor for executing the computer-executable instructions to implement any of the above-described cooking methods.

[0026] In the cooking method of this application embodiment, for a given cooking facility, the cooking chamber is also defined. Different liquid volumes within the cooking chamber determine the height difference between the liquid level below the auxiliary cooking device and the auxiliary cooking device. When the liquid volume in the cooking chamber 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 turbulence to achieve the corresponding auxiliary cooking function. When the liquid volume in the cooking chamber is small, the height difference between the liquid level below the auxiliary cooking chamber and the auxiliary cooking device is large, and the liquid below the auxiliary cooking device needs to undergo more vigorous boiling and turbulence to flow to the auxiliary cooking device to achieve the corresponding auxiliary cooking function. The volume of liquid in the cooking chamber can determine the approximate degree of boiling and turbulence required during cooking. The degree of boiling and turbulence of the liquid in the cooking chamber under certain pressure can be determined by the exhaust frequency of the cooking chamber. Therefore, by varying the volume of liquid in the cooking chamber, a target exhaust frequency can be obtained that results in a suitable degree of boiling and turbulence. When the cooking chamber is vented at the target exhaust frequency, the liquid in the cooking chamber can both flow upwards to the auxiliary cooking device to achieve the corresponding auxiliary cooking function and reduce the risk of excessive boiling and overflow to a certain extent, thus balancing the cooking needs of the soup with the risk of overflow. Attached Figure Description

[0027] Figure 1 This is a flowchart of the main steps of the cooking method according to an embodiment of this application;

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

[0029] Figure 3 This is a flowchart of a cooking method according to an embodiment of this application, showing a specific method for obtaining the liquid volume in the cooking chamber;

[0030] Figure 4 This is a flowchart of a cooking method according to an embodiment of this application, showing the entire process of the cooking method from start to finish;

[0031] Figure 5 This is a flowchart illustrating the determination of the target exhaust frequency based on water volume, as described in an embodiment of this application.

[0032] Figure 6 This is a flowchart illustrating the process of determining water volume based on heating time, as described in an embodiment of this application.

[0033] Figure 7 This is a schematic diagram of the structure of a cooking facility according to an embodiment of this application. The auxiliary cooking device shown in the figure is an emulsifying device.

[0034] Figure 8This is a schematic diagram of the structure of a cooking facility according to an embodiment of this application. The auxiliary cooking device shown in the figure is a device capable of emulsifying soup and filtering oil.

[0035] Explanation of reference numerals in the attached drawings: Cooking body 1; Cooking cavity 11; First cavity 111; Second cavity 112; Emulsification hole 113; Auxiliary cooking device 2; Pot body 22; Oil filter platform 221; Liquid passage hole 222; Oil separator cap 23. Detailed Implementation

[0036] It should be noted that, unless otherwise specified, the embodiments and technical features in the embodiments of this application can be combined with each other, and the detailed descriptions in the specific implementation should be understood as explanations of the purpose of this application and should not be regarded as undue limitations on this application.

[0037] In the description of the embodiments in this application, "upper," "lower," "top," "bottom," orientation, or positional relationship are based on the appendix. Figure 7 The orientations or positional relationships shown are for illustrative purposes only and do not imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application. For example, please refer to [link to relevant documentation]. Figure 7 and Figure 8 The up and down direction is the direction shown by arrow R1 in the figure.

[0038] Therefore, this application provides a cooking facility, please refer to the embodiments provided. 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 inside the cooking cavity 11 and is used to assist the cooking body 1 in achieving some auxiliary cooking functions.

[0039] For example, the food can be meat.

[0040] In one embodiment, please refer to Figure 7 and Figure 8 The cooking chamber 11 includes a first chamber 111 and a second chamber 112. The auxiliary cooking device 2 and the cooking body 1 are arranged to form the first chamber 111 and the second chamber 112, with the second chamber 112 located above the first chamber 111. With this structure, when there is a certain pressure inside the cooking chamber 11, venting the cooking chamber 11 causes the liquids such as soup inside the cooking chamber 11 to churn.

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

[0042] In one embodiment, please refer to Figure 7 The auxiliary cooking device 2 can be an emulsifying device capable of emulsifying broth. An emulsification orifice 113 is formed in the emulsifying device. With this structure, food is placed in the cooking chamber 11 and heated, causing nutrients such as proteins and fats in the food to dissolve into the liquid within the cooking chamber 11, forming broth. During heating, the pressure inside the cooking chamber 11 gradually increases, creating a certain pressure within the cooking chamber 11. Air is then released from the cooking chamber 11 to cause the broth in the first chamber 111 to boil and churn. The churning broth in the lower first chamber 111 flows through the emulsification orifice 113 to the upper second chamber 112. Food is placed in the first cavity 111. The broth churning in the first cavity 111 flows to the second cavity 112 through the emulsification hole 113. The flow rate of the broth flowing through the emulsification hole 113 increases. The fat and protein in the broth collide and are squeezed through the emulsification hole 113 at a faster flow rate, causing the protein and lipophilic groups to combine with the fat. The protein with fat is dissolved in water more evenly through the hydrophilic groups to form an oil-water emulsion, thereby increasing the thickness of the broth.

[0043] When the liquid level in the cooking chamber 11 is lower than that in the auxiliary cooking device 2 in the cooking chamber 11, the exhaust frequency of the cooking chamber 11 is too low to allow the liquid in the lower first chamber 111 to boil and tumble through the emulsification hole 113 to the upper second chamber 112 to emulsify the soup. If the exhaust frequency of the cooking chamber 11 is too high, the liquid in the first chamber 111 will boil and tumble too violently, and there is a risk that the soup in the cooking chamber 11 will overflow.

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

[0045] When the liquid level in the cooking chamber 11 is lower than that in the auxiliary cooking device 2 in the cooking chamber 11 when it is in a static state, the exhaust frequency of the cooking chamber 11 is too low to make the liquid in the lower first chamber 111 boil and roll to the upper second chamber 112 for oil filtration. If the exhaust frequency of the cooking chamber 11 is too high, there is a risk that the liquid in the cooking chamber 11 will overflow.

[0046] In one embodiment, please refer to Figure 8The auxiliary cooking device 2 can be a device capable of emulsifying and filtering oil in soup. The auxiliary cooking device 2 includes a pot body 22, an oil separator cap 23, and a connector. The pot body 22 forms an oil filtering platform 221 with a liquid passage hole 222. The connector is connected to the pot body 22 and the oil separator cap 23 respectively. The oil separator cap 23 is arranged at intervals from the pot body 22 and covers the oil filtering platform 221. The lowest position of the oil separator cap 23 is lower than the liquid passage hole 222. The liquid passage 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 pot body 22. An emulsification hole 113 is formed in the oil separator cap 23. With this structure, the cooking chamber 11, which has a certain pressure, is vented. The liquid in the lower first chamber 111 boils and flows through the holes in the side wall of the pot body 22 or through the liquid hole 222 and the emulsification hole 113 of the oil separator cap 23 into the upper second chamber 112. The soup in the first chamber 111 flows through the emulsification hole 113 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 through the liquid hole 222, thus filtering the oil from the soup.

[0047] When the liquid level in the cooking chamber 11 is lower than that in the auxiliary cooker 2 in the cooking chamber 11 when it is in a static state, the exhaust frequency of the cooking chamber 11 is too low to make the liquid in the lower first chamber 111 boil and roll to the upper second chamber 112 to achieve the corresponding auxiliary cooking function through the auxiliary cooker 2. If the exhaust frequency of the cooking chamber 11 is too high, there is a risk that the liquid in the cooking chamber 11 will overflow.

[0048] It should be noted that the exhaust frequency of the cooking cavity 11 refers to the proportion of exhaust time within one exhaust cycle. For example, the exhaust frequency can be represented by the ratio of the exhaust time within one cycle to the total duration of one exhaust cycle. For example, the exhaust frequency can be represented by the ratio of the exhaust time within the first cycle to the duration of cessation of exhaust within one exhaust cycle.

[0049] This application provides a cooking method. Please refer to the embodiments provided. Figure 1 Cooking methods include:

[0050] Step S1: Obtain the liquid volume inside the cooking cavity 11;

[0051] Step S2: Determine the target exhaust frequency under preset conditions based on the liquid volume in the cooking chamber 11. The preset condition is that the liquid level in the cooking chamber 11 is lower than that in the auxiliary cooking device 2 in the cooking chamber 11 when it is in a static state. The target exhaust frequency is the percentage of exhaust time in one exhaust cycle.

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

[0053] Thus, for a given cooking apparatus, the cooking chamber 11 is also defined. The different liquid volumes within the cooking chamber 11 determine the height difference between the liquid level below the auxiliary cooking device 2 and the auxiliary cooking device 2. When the liquid volume in the cooking chamber 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 achieve the corresponding auxiliary cooking function. When the liquid volume in the cooking chamber 11 is small, the height difference between the liquid level below the auxiliary cooking chamber 11 and the auxiliary cooking device 2 is large, and the liquid below the auxiliary cooking device 2 needs to undergo more vigorous boiling and tumbling to flow to the auxiliary cooking device 2 to achieve the corresponding auxiliary cooking function. The amount of liquid in the cooking chamber 11 can determine the approximate degree of boiling and churning required during the cooking process. The degree of boiling and churning of the liquid in the cooking chamber 11 under certain pressure can be determined by the exhaust frequency of the cooking chamber 11. Therefore, by varying the amount of liquid in the cooking chamber 11, a target exhaust frequency can be obtained that is more suitable for the degree of boiling and churning of the liquid in the cooking chamber 11. When the cooking chamber 11 exhausts at the target exhaust frequency, the liquid in the cooking chamber 11 can both move upwards to the auxiliary cooking device 2 to achieve the corresponding auxiliary cooking function and reduce the risk of the soup boiling excessively and overflowing to a certain extent, thus taking into account both the cooking needs of the soup and the risk of overflow.

[0054] In one embodiment, the liquid volume is the liquid level in the cooking chamber 11. In this way, 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 makes the liquid in the cooking chamber 11 boil and churn to a suitable degree.

[0055] In one embodiment, the liquid volume refers to the volume of liquid within the cooking chamber 11. Thus, for a given cooking chamber 11 of a cooking apparatus, the liquid level and volume within the cooking chamber 11 are almost in one-to-one correspondence; increasing or decreasing the liquid volume within the cooking chamber 11 will affect the liquid level. The liquid volume reflects the height difference between the liquid level and the auxiliary cooking appliance 2, thereby obtaining a target exhaust frequency that appropriately induces boiling and churning of the liquid within the cooking chamber 11.

[0056] It is understandable that there can be an infinite number of liquid levels and corresponding liquid volumes within any height difference, which corresponds to an infinite number of liquid volumes. When each liquid volume corresponds to an exhaust frequency, and the functional relationship between the liquid volume in the cooking chamber 11 and the target exhaust frequency of the cooking chamber 11 is unclear, the cooking facility may need to pre-store an infinite number of exhaust frequencies.

[0057] In one embodiment, please refer to Figure 2 and Figure 3 The target exhaust frequency under preset conditions is determined based on the liquid volume in the cooking cavity 11, including:

[0058] Step S4: Obtain 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;

[0059] Step S5: Determine the target venting frequency as the venting 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. A corresponding exhaust frequency can be set for each liquid volume range. Even if 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 number of 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 experimentally. The corresponding exhaust frequency for each liquid volume range is obtained through experiments so that the soup in the cooking cavity 11 can move upwards and flow to the auxiliary cooking device 2 at that exhaust frequency.

[0062] In one embodiment, when the functional relationship between the liquid volume and the target exhaust frequency is known, the corresponding target exhaust frequency can be calculated using 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 different liquid volumes are obtained through experiments. Each liquid volume corresponds one-to-one with an exhaust frequency, and the exhaust frequency corresponding to each liquid volume allows the soup in the cooking cavity 11 to move upwards and flow towards the auxiliary cooking device 2 at that exhaust frequency. By performing scatter fitting on the finite number of liquid volumes and their corresponding exhaust frequencies, a functional relationship between the liquid volume and the target exhaust frequency is obtained.

[0064] In one embodiment, within each of the two liquid volume ranges, the exhaust frequency corresponding to the smaller liquid volume range is greater than the exhaust frequency corresponding to the larger liquid volume range. Thus, with a smaller liquid volume, the height difference between the liquid level and the auxiliary cooking device 2 is greater. A higher exhaust frequency causes the liquid in the cooking chamber 11 to churn and boil more vigorously, causing the liquid in the cooking chamber 11 to rise and flow towards the auxiliary cooking device 2. Conversely, with a larger liquid volume, the height difference between the liquid level and the auxiliary cooking device 2 is smaller. A lower exhaust frequency causes the liquid in the cooking chamber 11 to churn and boil more gently, causing the liquid in the cooking chamber 11 to rise and flow towards the auxiliary cooking device 2. By matching the exhaust frequency with the liquid volume, the churning and boiling of the liquid is controlled to a suitable level. Furthermore, this correspondence between liquid volume and exhaust frequency means that adjusting the exhaust frequency alone can control the churning and boiling of the liquid in the cooking chamber 11 to a suitable level, eliminating the need to adjust other variables to jointly control the degree of churning and boiling, thus simplifying the control process.

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

[0066] One of the liquid volume ranges is when the liquid volume in the cooking cavity 11 is less than 1 liter. The exhaust frequency of the exhaust valve for venting the cooking cavity 11 is the target exhaust frequency, which is 12 / 16 to 16 / 16. The target exhaust frequency of 12 / 16 means that one exhaust cycle is 16 seconds, and the exhaust duration within 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 within one exhaust cycle is 16 seconds, meaning that the cooking cavity 11 is constantly venting.

[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. The exhaust frequency of the exhaust valve for venting the cooking cavity 11 is the target exhaust frequency, which is 6 / 16 to 11 / 16. Specifically, a target exhaust frequency of 6 / 16 means that one exhaust cycle is 16 seconds, and the exhaust duration within one exhaust cycle is 6 seconds. A target exhaust frequency of 11 / 16 means that one exhaust cycle is 16 seconds, and the exhaust duration within one exhaust cycle is 11 seconds.

[0068] One of the liquid volume ranges is when the liquid volume in the cooking cavity 11 is greater than 2 liters. The exhaust frequency of the exhaust valve for venting the cooking cavity 11 is the target exhaust frequency, which is 1 / 16 to 5 / 16. Specifically, a target exhaust frequency of 1 / 16 means that one exhaust cycle is 16 seconds, and the exhaust duration within one exhaust cycle is 1 second. A target exhaust frequency of 5 / 16 means that one exhaust cycle is 16 seconds, and the exhaust duration within one exhaust cycle is 5 seconds.

[0069] In one embodiment, please refer to Figure 3 To obtain the liquid volume within the cooking cavity 11, including:

[0070] Step S6: Obtain the liquid volume in the cooking chamber 11 based on the heating rate of the liquid in the cooking chamber 11.

[0071] Thus, the cooking equipment has the same power in the same cooking stage. Under the same heating power, the liquid volume is different, the heat required to heat the same temperature difference is different, and the corresponding heating rate will also be different. The liquid volume in the cooking chamber 11 can be known by the heating rate of the liquid in the cooking chamber 11.

[0072] For example, during the preheating stage, the temperature of the liquid in the cooking chamber 11 is heated from room temperature to boiling point. Regardless of the amount of liquid in the cooking chamber 11, the heating power of the cooking facility during the preheating stage is fixed 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 chamber 11 under a first condition, where the temperature of the liquid in the cooking chamber 11 is less than or equal to its boiling point. The heating rate is expressed as the time required to heat a preset temperature difference. Thus, when the temperature of the liquid in the cooking chamber 11 is less than or equal to its boiling point, the heating temperature difference of the liquid in the cooking chamber 11 can be a suitable and relatively large temperature difference selected from room temperature to the boiling point. The larger the heating temperature difference, the greater the difference in heating rates between different volumes of liquid in the cooking chamber 11; that is, the greater the difference in the time required to heat different volumes of liquid within the same temperature range, which is beneficial for more accurately identifying the volume of liquid in the cooking chamber 11.

[0074] In one embodiment, the heating rate can be the heating rate of the liquid in the cooking chamber 11 under a second condition, wherein the temperature of the liquid in the cooking chamber 11 is greater than the boiling point and less than the temperature corresponding to the holding pressure of the cooking chamber 11 during the holding phase. The liquid in the cooking chamber 11 heats up within a temperature range between the temperature greater than the boiling point and the temperature less than the temperature corresponding to the holding pressure of the cooking chamber 11 during the holding phase.

[0075] In one embodiment, the heating rate is the rate at which the liquid in the cooking chamber 11 rises from the difference between its boiling point and a preset temperature to the boiling point. Thus, different volumes of liquid in the cooking chamber 11 are heated from below the boiling point to the boiling point. The closer to the boiling point, the greater the difference in heating rates between different volumes of liquid. By comparing the heating rate using the time it takes for the liquid in the cooking chamber 11 to rise from the difference between its boiling point and the preset temperature to the boiling point, the volume of liquid in the cooking chamber 11 can be identified more accurately.

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

[0077] Please see Figure 4 The overall process of the cooking method of the present application is described through the following embodiments.

[0078] Step S101: Start cooking;

[0079] Step S102: Heat the cooking chamber 11 to raise the temperature of the liquid inside the cooking chamber 11;

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

[0081] Step S104: Determine the target exhaust frequency based on the identified water volume;

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

[0083] Step S106: Exhaust air from the cooking cavity 11 at the target exhaust frequency;

[0084] Step S107: Depressurize the cooking cavity 11;

[0085] Step S108: Cooking is complete.

[0086] This application provides a cooking apparatus, which includes a first acquisition module, a first determination module, and an exhaust module. The first acquisition module is used to acquire the liquid volume in the cooking chamber 11. The first determination module is used to determine a target exhaust frequency under preset conditions based on the liquid volume in the cooking chamber 11. The preset conditions are that the liquid level in the cooking chamber 11 in a static state is lower than that of the auxiliary cooking device 2 in the cooking chamber 11, and the target exhaust frequency is the percentage of exhaust time within one exhaust cycle. The exhaust module is used to exhaust the cooking chamber 11 at the target exhaust frequency so that the liquid in the cooking chamber 11 can move upward to the auxiliary cooking device 2.

[0087] In one embodiment, the first determining module includes a second acquiring module and a second determining module. The second acquiring module is used to acquire the liquid volume range within the cooking cavity 11 as a target liquid volume range, where each liquid volume range has a corresponding exhaust frequency. The second determining module is used to determine the target exhaust frequency as the exhaust frequency corresponding to the target liquid volume range.

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

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

[0090] The cooking apparatus of this application embodiment 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 merely preferred embodiments of this application and are not intended to limit the scope of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of protection of this application.

Claims

1. A cooking method characterized by, The method comprises: acquiring the liquid amount in the cooking cavity; determining the target exhaust frequency under a preset condition according to the liquid amount in the cooking cavity, the preset condition being that the liquid level of the liquid in the cooking cavity under a static state is lower than the auxiliary cooking device in the cooking cavity, and the target exhaust frequency being the proportion of the exhaust time length in an exhaust cycle; exhausting the cooking cavity at the target exhaust frequency to enable the liquid in the cooking cavity to rise to the auxiliary cooking device; the auxiliary cooking device comprises an emulsification device capable of emulsifying soup liquid, the cooking cavity comprises a first cavity, a second cavity, and an emulsification hole communicating the first cavity and the second cavity, the emulsification hole being formed in the emulsification device, the flow rate of the soup liquid flowing through the emulsification hole being increased, and the fat and protein in the soup liquid being emulsified through collision and extrusion of the emulsification hole.

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

3. The cooking method according to claim 2, wherein, The method comprises: acquiring the liquid amount range to which the liquid amount in the cooking cavity belongs as the target liquid amount range, each liquid amount range having a corresponding exhaust frequency; determining the target exhaust frequency as the exhaust frequency corresponding to the target liquid amount range.

4. The cooking method according to claim 3, wherein In every two liquid amount ranges, the exhaust frequency corresponding to the liquid amount range with a smaller liquid amount is greater than the exhaust frequency corresponding to the liquid amount range with a larger liquid amount.

5. The cooking method according to any one of claims 1 to 4, characterized in that, The method comprises: acquiring the liquid amount in the cooking cavity according to the heating rate of the liquid in the cooking cavity.

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

7. The cooking method according to claim 6, wherein, The heating rate is the heating 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 also capable of filtering oil from the soup liquid.

9. A storage medium, characterized by The storage medium can be read by a computer, 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 in any one of claims 1-8.

10. A cooking apparatus characterized by, The method comprises: a first acquisition module configured to acquire the liquid amount in the cooking cavity; a first determination module configured to determine the target exhaust frequency under a preset condition according to the liquid amount in the cooking cavity, the preset condition being that the liquid level of the liquid in the cooking cavity under a static state is lower than the auxiliary cooking device in the cooking cavity, and the target exhaust frequency being the proportion of the exhaust time length in an exhaust cycle; an exhaust module configured to exhaust the cooking cavity at the target exhaust frequency to enable the liquid in the cooking cavity to rise to the auxiliary cooking device; the auxiliary cooking device comprises an emulsification device capable of emulsifying soup liquid, the cooking cavity comprises a first cavity, a second cavity, and an emulsification hole communicating the first cavity and the second cavity, the emulsification hole being formed in the emulsification device, the flow rate of the soup liquid flowing through the emulsification hole being increased, and the fat and protein in the soup liquid being emulsified through collision and extrusion of the emulsification hole.

11. A cooking installation, characterized in that The method comprises: a memory storing computer executable instructions; a processor for executing the computer executable instructions to implement the steps of the cooking method of any one of claims 1-8.

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