A cooking appliance, a cooking method, and a storage medium

Abstract

The embodiment of the application provides a cooking utensil, a cooking method and a storage medium, and relates to the technical field of kitchen utensils. The cooking utensil comprises a cooking main body and an executor. The cooking main body has a cooking cavity, a first exhaust passage and a second exhaust passage which are communicated with the cooking cavity, the first exhaust passage enables the cooking cavity to keep a pressureless state in a heating process in an open state, and the second exhaust passage enables the cooking cavity to be pressurized in the heating process in an open state. The executor is used for switching the open and closed states of the first exhaust passage and the second exhaust passage, and the switching of the open and closed states of the first exhaust passage and the switching of the open and closed states of the second exhaust passage do not interfere with each other. The embodiment of the application can solve the problem of the demand of different foods for different cooking modes.

Description

Technical Field

[0001] This application relates to the field of kitchenware technology, and more particularly to a cooking utensil, cooking method, and storage medium. Background Technology

[0002] In related technologies, the cooking modes are relatively simple and cannot meet the needs of different foods for different cooking modes. Summary of the Invention

[0003] In view of this, embodiments of this application aim to provide a cooking appliance, cooking method, and storage medium to address the need for different cooking modes for different foods.

[0004] This application provides a cooking appliance, which includes:

[0005] The cooking body has a cooking cavity and a first exhaust channel and a second exhaust channel communicating with the cooking cavity. When the first exhaust channel is open, it allows the cooking cavity to remain in a pressureless state during heating. When the second exhaust channel is open, it allows the cooking cavity to be pressurized during heating.

[0006] An actuator is used to switch the on / off state of the first exhaust passage and the on / off state of the second exhaust passage, wherein the switching of the on / off state of the first exhaust passage and the switching of the on / off state of the second exhaust passage do not interfere with each other.

[0007] In one embodiment, the cooking appliance further includes an emulsifying device disposed on the cooking body, the emulsifying device being used to emulsify the soup liquid in the cooking cavity.

[0008] This application also provides a cooking method applied to the cooking utensil described above, the cooking method comprising:

[0009] The cooking chamber is heated with a first power while the first exhaust passage is closed;

[0010] When the cooking cavity is heated to the first switching condition, the first exhaust passage is switched to the open state;

[0011] When the state of the cooking chamber changes from the state of heating the cooking chamber to the state corresponding to the first switching condition to the pressureless state, the soup is driven to flow through the emulsifying device while the first exhaust channel is open.

[0012] In one embodiment, before switching the first exhaust passage to the open state when the cooking chamber is heated to the first switching condition, the cooking method further includes:

[0013] When the cooking cavity is heated to a preset state, the cooking cavity is heated with a second power to keep the cooking cavity in the preset state. The first switching condition is that the cooking cavity is kept in the preset state for a first preset time.

[0014] In one embodiment, the preset state is that the pressure inside the cooking cavity reaches a first preset pressure, and the cooking cavity is heated with a second power to keep the cooking cavity in the preset state, during which the second exhaust channel is in an open state.

[0015] In one embodiment, the cooking method further includes:

[0016] When the pressure inside the cooking chamber is greater than or equal to the second preset pressure, the first exhaust channel is opened, and the second preset pressure is greater than the first preset pressure.

[0017] In one embodiment, the power required to heat the cooking chamber to drive the soup liquid through the emulsifying device when the first exhaust channel is open is a third power, and both the first power and the third power are greater than the second power.

[0018] In one embodiment, the first power is 1400W-1800W, the second power is 800W-1000W, and the third power is 1400W-1800W.

[0019] In one embodiment, after the cooking chamber is heated to a first switching condition and the first exhaust channel is switched to an open state, the cooking method further includes:

[0020] When the pressure in the cooking chamber drops to atmospheric pressure, the state of the cooking chamber is determined to be a pressureless state.

[0021] Alternatively, when the temperature of the cooking chamber drops to the boiling point of water at atmospheric pressure, the state of the cooking chamber is determined to be a pressureless state.

[0022] Alternatively, if the pressure in the cooking chamber remains constant, the state of the cooking chamber is determined to be a pressureless state.

[0023] In one embodiment, before heating the cooking cavity with a first power while the first exhaust passage is closed, the cooking method further includes:

[0024] With the first exhaust channel open, the cooking chamber is heated with a fourth power to cause the soup to flow to the emulsifying device.

[0025] In one embodiment, before switching the first exhaust passage to the open state when the cooking chamber is heated to the first switching condition, the cooking method further includes:

[0026] When the cooking cavity is heated to a preset state, the cooking cavity is heated with a second power to keep the cooking cavity in the preset state. The first switching condition is that the cooking cavity is kept in the preset state for a first preset time, and the fourth power is greater than the second power.

[0027] In one embodiment, the fourth power is 1400W-1800W, and the second power is 800W-1000W.

[0028] This application also provides a cooking method applied to the cooking utensil described above, the cooking method comprising:

[0029] The cooking chamber is heated with a fourth power while the first exhaust passage is open;

[0030] When the cooking cavity is heated to the second switching condition, the first exhaust channel is switched to the closed state. The second switching condition is that the cooking cavity is heated with the fourth power for a second preset time while the first exhaust channel is open.

[0031] The cooking chamber is heated to a first power to cook food while the first exhaust passage is closed.

[0032] This application embodiment also provides a storage medium storing a computer program thereon, characterized in that the computer program, when executed by a processor, implements the cooking method according to any one of the above.

[0033] The cooking appliance provided in this application has a first exhaust channel and a second exhaust channel communicating with the cooking cavity. When the first exhaust channel is open, the cooking cavity can be kept in a pressureless state during heating, allowing food to be cooked in a pressureless state, so that the broth in the cooking cavity can boil quickly. When the first exhaust channel is closed and the second exhaust channel is open, the cooking cavity can be kept in a pressurized state, allowing food to be cooked quickly and nutrients in the food to dissolve in the broth. By controlling the opening and closing of the first and second exhaust channels, the cooking cavity can be switched from a pressureless state to a pressurized state, and vice versa. The implementation of this application can solve the problem of different cooking modes required for different foods. Attached Figure Description

[0034] Figure 1 This is a simplified structural diagram of a cooking appliance according to an embodiment of this application, in which the first exhaust channel is in a closed state;

[0035] Figure 2 This is a simplified structural diagram of a cooking appliance according to an embodiment of this application, in which the first exhaust channel is in an open state;

[0036] Figure 3 This is a schematic flowchart of a cooking method according to an embodiment of this application;

[0037] Figure 4 This is a schematic flowchart of a cooking method according to another embodiment of this application;

[0038] Figure 5 This is a schematic diagram of the process for determining the state of the cooking cavity to be unpressurized according to an embodiment of this application;

[0039] Figure 6 This is a schematic flowchart of a cooking method according to another embodiment of this application;

[0040] Figure 7 This is a schematic flowchart of a cooking method according to another embodiment of this application;

[0041] Figure 8 This is a schematic flowchart of a cooking method according to another embodiment of this application.

[0042] Explanation of reference numerals in the attached drawings: Cooking body 1; Cooking cavity 1a; First exhaust channel 1b; Second exhaust channel 1c; Emulsifying device 2; Emulsifying hole 2a. Detailed Implementation

[0043] 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.

[0044] The present application will now be described in further detail with reference to the accompanying drawings and specific embodiments. In the description of the embodiments of the present application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0045] As part of the inventive concept of this application, before describing the embodiments of this application, it is necessary to analyze the reasons why the relevant technologies cannot meet the needs of different foods for different cooking modes, and obtain the technical solutions of the embodiments of this application through reasonable analysis.

[0046] In related technologies, exhaust channels are typically included to regulate the pressure within the cooking chamber. However, even with the exhaust channels fully open during heating, it is difficult to reduce the pressure inside the cooking chamber to a level close to the external atmospheric pressure. During food cooking, the liquid inside the cooking chamber often needs to boil vigorously, requiring the pressure to be as low as possible, ideally close to the external pressure. Therefore, pressure cookers in related technologies are insufficient to meet the cooking requirements for this type of food.

[0047] This application provides a cooking utensil; please refer to [link / reference]. Figure 1 and Figure 2 The cooking appliance includes a cooking body 1 and an actuator. The cooking body 1 has a cooking cavity 1a and a first exhaust channel 1b and a second exhaust channel 1c communicating with the cooking cavity 1a. When the first exhaust channel 1b is open, it allows the cooking cavity 1a to remain depressurized during heating. When the second exhaust channel 1c is open, it allows the cooking cavity 1a to be pressurized during heating. The actuator is used to switch the on / off state of the first exhaust channel 1b and the second exhaust channel 1c. The switching of the on / off state of the first exhaust channel 1b and the second exhaust channel 1c do not interfere with each other.

[0048] In this embodiment, the cooking appliance has a first exhaust channel 1b and a second exhaust channel 1c communicating with the cooking chamber 1a. When the first exhaust channel 1b is open, the cooking chamber 1a can be kept in a pressureless state during heating, allowing food to be cooked in a pressureless state and enabling the broth in the cooking chamber 1a to boil rapidly. When the first exhaust channel 1b is closed and the second exhaust channel 1c is open, the cooking chamber 1a can be kept in a pressurized state, allowing food to be cooked quickly and its nutrients to dissolve into the broth. By controlling the opening and closing of the first exhaust channel 1b and the second exhaust channel 1c, the cooking chamber 1a can be switched from a pressureless state to a pressurized state, and vice versa. The implementation scheme of this application can solve the problem of different foods requiring different cooking modes.

[0049] It should be noted that "pressureless state" means that the air pressure inside the cooking cavity 1a is basically equal to the external air pressure. External air pressure refers to the atmospheric pressure corresponding to the external environment.

[0050] It should be noted that "pressure rise" refers to the air pressure inside the cooking cavity 1a rising above atmospheric pressure during the heating process.

[0051] It should be noted that "non-interference" means that the first exhaust channel 1b and the second exhaust channel 1c do not affect each other structurally, but does not mean that they cannot be controlled in a coordinated manner. The first exhaust channel 1b and the second exhaust channel 1c can be controlled to open or close together, or they can be controlled to open or close separately.

[0052] In one embodiment, the actuator includes two pressure relief valves, which have two states: open and closed. One pressure relief valve is used to open or close the first exhaust passage 1b, and the other pressure relief valve is used to open or close the second exhaust passage 1c.

[0053] In one embodiment, please refer to Figure 1 and Figure 2The cooking appliance also includes an emulsifying device 2 disposed on the cooking body 1, which is used to emulsify the soup liquid in the cooking cavity 1a.

[0054] In this embodiment, the cooking appliance has an emulsification device 2 that can emulsify the soup, making the soup in the cooking cavity 1a more fragrant and flavorful.

[0055] It is understandable that when cooking with cooking equipment, especially meat, the fat and protein in the meat will dissolve during the cooking process, and the fat and protein will combine with the broth or float on the surface of the broth.

[0056] It's understandable that proteins have both hydrophilic and lipophilic groups. Fat particles continuously coat the lipophilic groups of proteins, causing the fat-coated proteins to dissolve in water, increasing the viscosity of the broth and achieving an emulsification effect. Alternatively, the fat particles may be smaller than the size of fat particles that can dissolve in water, allowing the fat particles to dissolve and achieving an emulsification effect.

[0057] It is understandable that when the soup passes through the emulsification hole 2a of the emulsification device 2, the fat and protein in the soup are squeezed and collided. During the squeezing and collision process, the fat can better wrap the protein, thereby achieving the effect of emulsification.

[0058] In one embodiment, the emulsifying device 2 has an emulsifying hole 2a communicating with the cooking chamber 1a, the emulsifying hole 2a being used to emulsify the soup liquid.

[0059] In one embodiment, the maximum particle size of the water-soluble fat is the target particle size, which is 0.05 mm to 0.15 mm. The circle with the target particle size as its diameter is the critical circle, and the area of ​​the critical circle is the critical area. The number of layers of emulsion pores 2a is at least one. The sum of the areas of the minimum flow cross sections of all emulsion pores 2a corresponding to each layer is the first area. The preset included angle is 30 degrees to 45 degrees. At least one layer of emulsion pores 2a satisfies any one of the following conditions:

[0060] The diameter of each emulsion pore 2a in the corresponding layer is not greater than the target particle size;

[0061] The area of ​​the minimum flow cross section of each emulsion pore 2a in the corresponding layer is not greater than the critical area;

[0062] The surface of the emulsifying device 2 where the inlet of the emulsifying hole 2a of the corresponding layer is located is the target surface. The target surface is away from the emulsifying side. The target surface includes a first target surface. The angle between the tangent plane of the first target surface and the horizontal plane is not greater than a preset angle. The projected area of ​​the first target surface along the vertical direction is the second area. The angle between the tangent plane of the target surface corresponding to the inlet of all the emulsifying holes 2a of the corresponding layer and the horizontal plane is not greater than a preset angle and is located on the first target surface. The ratio of the first area to the second area of ​​the corresponding layer is not greater than 10% or not greater than 2%.

[0063] The surface of the emulsifying device 2 where the inlet of the emulsifying hole 2a of the corresponding layer is located is the target surface. The target surface is away from the emulsifying side. The target surface includes a second target surface. The angle between the tangent plane of the second target surface and the horizontal plane is greater than a preset angle. The area of ​​the second target surface is a third area. The angle between the tangent plane of the target surface corresponding to the inlet of all the emulsifying holes 2a of the corresponding layer and the horizontal plane is greater than a preset angle and located on the second target surface. The ratio of the first area to the third area of ​​the corresponding layer is not greater than 10% or not greater than 2%.

[0064] The surface of the emulsifying device 2 where the inlet of the emulsifying hole 2a of the corresponding layer is located is the target surface. The target surface is away from the emulsifying side. The target surface includes a first target surface and a second target surface that are connected to each other. The angle between the tangent plane of the first target surface and the horizontal plane is not greater than a preset angle. The projected area of ​​the first target surface in the vertical direction is the second area. The angle between the tangent plane of the second target surface and the horizontal plane is greater than the preset angle. The area of ​​the second target surface is the third area. Among all the emulsifying holes 2a of the corresponding layer, the tangent plane of the target surface corresponding to the inlet of at least one emulsifying hole 2a has an angle between the tangent plane and the horizontal plane that is not greater than the preset angle and is located on the first target surface. The tangent plane of the target surface corresponding to the inlet of at least one emulsifying hole 2a has an angle between the tangent plane and the horizontal plane that is greater than the preset angle and is located on the second target surface. The ratio of the first area of ​​the corresponding layer to the sum of the second area and the third area is not greater than 7% or not greater than 1.5%.

[0065] The cross-sectional shape of the emulsification hole 2a of the corresponding layer is circular. The diameter of the cross-section at any two positions on the center line of the emulsification hole 2a of the corresponding layer is equal. The ratio of the length of the center line of the emulsification hole 2a of the corresponding layer to the diameter of the corresponding emulsification hole 2a is greater than or equal to 1. The surface of the emulsification device 2 where the inlet of the emulsification hole 2a of the corresponding layer is located is the target surface. The target surface is away from the emulsification side. The target surface includes a first target surface. The angle between the tangent plane of the first target surface and the horizontal plane is not greater than a preset angle. The projected area of ​​the first target surface along the vertical direction is the second area. The angle between the tangent plane of the inlet of all the emulsification holes 2a of the corresponding layer and the horizontal plane is not greater than a preset angle and is located on the first target surface. The ratio of the first area to the second area of ​​the corresponding layer is not greater than 50%.

[0066] The cross-sectional shape of the emulsification hole 2a of the corresponding layer is circular. The diameter of the cross-section at any two positions on the center line of the emulsification hole 2a of the corresponding layer is equal. The ratio of the length of the center line of the emulsification hole 2a of the corresponding layer to the diameter of the corresponding emulsification hole 2a is greater than or equal to 1. The surface of the emulsification device 2 where the inlet of the emulsification hole 2a of the corresponding layer is located is the target surface. The target surface is away from the emulsification side. The target surface includes a second target surface. The angle between the tangent plane of the second target surface and the horizontal plane is greater than the preset angle. The area of ​​the second target surface is a third area. The angle between the tangent plane of the inlet of all the emulsification holes 2a of the corresponding layer and the horizontal plane is greater than the preset angle and located on the second target surface. The ratio of the first area to the third area of ​​the corresponding layer is not greater than 50%.

[0067] The cross-sectional shape of the emulsification hole 2a in the corresponding layer is circular. The diameter of the cross-section at any two positions on the center line of the emulsification hole 2a in the corresponding layer is equal. The ratio of the length of the center line of the emulsification hole 2a in the corresponding layer to the diameter of the corresponding emulsification hole 2a is greater than or equal to 1. The surface of the emulsification device 2 where the inlet of the emulsification hole 2a in the corresponding layer is located is the target surface. The target surface is away from the emulsification side. The target surface includes a first target surface and a second target surface that are connected to each other. The angle between the tangent plane of the first target surface and the horizontal plane is not greater than a preset angle. The projected area of ​​the first target surface in the vertical direction is the second area. The angle between the tangent plane of the second target surface and the horizontal plane is greater than a preset angle. The area of ​​the second target surface is the third area. Among all the emulsification holes 2a in the corresponding layer, at least one emulsification hole 2a is located on the first target surface where the angle between the tangent plane of the inlet position is not greater than a preset angle and the horizontal plane is located on the first target surface. At least one emulsification hole 2a is located on the second target surface where the angle between the tangent plane of the inlet position is greater than a preset angle and the horizontal plane is located on the second target surface. The ratio of the first area of ​​the corresponding layer to the sum of the second area and the third area is not greater than 30%.

[0068] This application also provides a cooking method. Please refer to the embodiments provided. Figure 3 The cooking methods are applied to the cooking utensils mentioned above, and the cooking methods include:

[0069] Step S1: With the first exhaust passage 1b closed, heat the cooking cavity 1a with the first power;

[0070] Step S2: When the cooking cavity 1a is heated to the first switching condition, the first exhaust channel 1b is switched to the open state;

[0071] Step S3: When the state of the cooking chamber 1a changes from being heated to the state corresponding to the first switching condition to the pressureless state, the soup is driven to flow through the emulsifying device 2 while the first exhaust channel 1b is open.

[0072] In this embodiment, the cooking method heats the cooking chamber 1a with a first power while the first exhaust channel 1b is closed. The pressure inside the cooking chamber 1a increases continuously with time, causing the oil in the food to quickly separate and float on the surface of the broth. When the cooking chamber 1a heats to the state corresponding to the first switching condition, it switches to a pressureless state, allowing the food inside to continue cooking in this pressureless state. In the pressureless state, the broth can be driven to flow through the emulsifying device 2 for emulsification. Because the broth is heated to the first switching condition while the first exhaust channel 1b is closed, a large amount of oil has already separated from the food. During the pressureless cooking stage, the oil can emulsify quickly, increasing the emulsification efficiency of the emulsifying device 2, thus enabling the broth to quickly become rich and flavorful.

[0073] In one embodiment, the step of heating the cooking cavity 1a with a first power while the first exhaust passage 1b is closed includes: controlling the second exhaust passage 1c to remain closed.

[0074] In one embodiment, please refer to Figure 4 Before the cooking chamber 1a is heated to the first switching condition and the first exhaust passage 1b is switched to the open state, the cooking method further includes:

[0075] Step S4: When the cooking cavity 1a is heated to a preset state, the cooking cavity 1a is heated with a second power to keep the cooking cavity 1a in the preset state. The first switching condition is that the cooking cavity 1a is kept in the preset state for a first preset time.

[0076] In this embodiment, before the cooking chamber 1a is heated to the first switching condition, it is first heated to a preset state and maintained for a first preset time. During the first preset time, as the food remains in the cooking chamber 1a, oil continuously separates from the food into the broth. After the cooking chamber 1a has remained in the preset state for the first preset time, almost all the oil in the food has separated into the broth, awaiting emulsification by the emulsifying device 2 in subsequent steps.

[0077] In one embodiment, please refer to Figure 4 When the pressure inside the cooking chamber 1a reaches the first preset pressure, and the cooking chamber 1a is heated with the second power to keep the cooking chamber 1a in the preset state, the second exhaust channel 1c is in the open state.

[0078] In this embodiment, while the cooking chamber 1a is heated with the second power to maintain it in a preset state, the second exhaust channel 1c is in an open state. This control method is simple and can ensure that the cooking chamber 1a remains in the preset state, preventing the gas pressure from continuously rising and causing a safety accident.

[0079] It should be noted that, in the process of heating the cooking cavity 1a with the second power to keep the cooking cavity 1a in the preset state when the pressure inside the cooking cavity 1a reaches the first preset pressure, the second exhaust channel 1c being in the open state includes opening the second exhaust channel 1c before the cooking cavity 1a is heated to the first preset pressure and keeping it open; and opening the second exhaust channel 1c after the cooking cavity 1a is heated to the first preset pressure and keeping it open.

[0080] It is understood that the embodiments of this application are not limited to keeping the second exhaust passage 1c in an open state to maintain the gas pressure in the cooking chamber 1a. In one embodiment, the gas pressure in the cooking chamber 1a is stabilized by adjusting the heating power of the cooking chamber 1a.

[0081] In one embodiment, please refer to Figure 3 The cooking method also includes: when the pressure inside the cooking chamber 1a is greater than or equal to the second preset pressure, the first exhaust channel 1b is opened, and the second preset pressure is greater than the first preset pressure.

[0082] In this embodiment, when the air pressure in the cooking cavity 1a is greater than the second preset pressure, the first exhaust channel 1b is opened to release the air pressure in the cooking cavity 1a, so as to quickly reduce the air pressure in the cooking cavity 1a and ensure that the cooking appliance will not explode due to excessive pressure, thereby protecting the personal safety of the user.

[0083] In one embodiment, please refer to Figure 4 When the first exhaust channel 1b is open, the power required to heat the cooking chamber 1a to drive the soup liquid through the emulsifying device 2 is the third power, and both the first power and the third power are greater than the second power.

[0084] In this embodiment, both the third power and the first power are greater than the second power. The second power is used to maintain the air pressure in the cooking chamber 1a at a preset state, eliminating the need for excessive heating. Excessive power could cause the air pressure in the cooking chamber 1a to change too rapidly, making it difficult to control. The first power is used to rapidly increase the air pressure in the cooking chamber 1a, thereby shortening the cooking time and increasing cooking efficiency. The third power is used to drive the broth to flow through the emulsifying device 2. The broth needs to expand in volume to flow through the emulsifying device 2; therefore, a higher heating power can rapidly raise the temperature of the broth, thereby achieving boiling and volume expansion.

[0085] In one embodiment, the first power is 1400W-1800W, the second power is 800W-1000W, and the third power is 1400W-1800W.

[0086] In this embodiment, the values ​​of the first power and the third power are both in the range of 1400W-1800W, and the value of the second power is in the range of 800W-1000W. Any power value selected within the range of the first, second, and third power will satisfy the cooking method.

[0087] For example, the first power can be 1400W, 1500W, 1600W, 1700W or 1800W.

[0088] For example, the second power can be 800W, 900W or 1000W.

[0089] For example, the third power value can be 1400W, 1500W, 1600W, 1700W or 1800W.

[0090] In one embodiment, please refer to Figure 5 After the cooking chamber 1a is heated to the first switching condition and the first exhaust passage 1b is switched to the open state, the cooking method further includes:

[0091] Step S20: When the pressure in cooking chamber 1a drops to atmospheric pressure, the state of cooking chamber 1a is determined to be pressureless.

[0092] Step S21: Or, when the temperature of cooking chamber 1a drops to the boiling point of water under atmospheric pressure, determine that the state of cooking chamber 1a is a pressureless state.

[0093] Step S22: Alternatively, when the pressure in the cooking chamber 1a remains constant, determine that the state of the cooking chamber 1a is a pressureless state.

[0094] In this embodiment, the device for determining whether the cooking chamber 1a has reached a pressureless state by judging the pressure or temperature inside the cooking chamber 1a can accurately determine the state inside the cooking chamber 1a, thereby performing pressureless cooking.

[0095] It should be noted that when the pressure in cooking cavity 1a drops to atmospheric pressure, it means that the absolute pressure in cooking cavity 1a is approximately equal to atmospheric pressure, and the relative pressure between the air pressure in cooking cavity 1a and atmospheric pressure is 0.

[0096] In one embodiment, the cooking appliance includes a pressure sensor or a temperature sensor to monitor the state inside the cooking cavity 1a, and the pressure sensor or temperature sensor is installed on the cooking body 1.

[0097] It should be noted that the pressure drop of cooking cavity 1a to atmospheric pressure refers to the atmospheric pressure of the environment in which the cooking appliance is located. The pressure inside cooking cavity 1a only needs to be approximately equal to atmospheric pressure.

[0098] It should be noted that the temperature inside the cooking cavity 1a can represent the temperature of the soup. The temperature sensor can monitor either the temperature inside the cooking cavity 1a or the temperature of the soup, which can represent the temperature of the cooking cavity 1a.

[0099] It is understood that the embodiments of this application are not limited to determining the state of cooking chamber 1a as pressureless by the temperature dropping to the boiling point of water at atmospheric pressure. In one embodiment, the temperature inside cooking chamber 1a is converted into pressure using the temperature of cooking chamber 1a and the Clapeyron equation, and then compared with atmospheric pressure. When the converted pressure of cooking chamber 1a is approximately equal to atmospheric pressure, the state of cooking chamber 1a is determined to be pressureless.

[0100] In one embodiment, please refer to Figure 6 Before heating the cooking chamber 1a with the first power while the first exhaust passage 1b is closed, the cooking method further includes:

[0101] Step S5: With the first exhaust channel 1b open, heat the cooking chamber 1a with the fourth power to make the soup flow to the emulsifying device 2.

[0102] In this embodiment, before heating with the first power while the first exhaust channel 1b is closed, the first exhaust channel 1b is opened, and the cooking chamber 1a is heated with the fourth power to allow the broth to flow to the emulsifying device 2. Blood and fishy substances in the food can be quickly discharged and then enter the emulsifying device 2, thereby separating the fishy substances from the food and making the prepared dish more palatable.

[0103] In one embodiment, please refer to Figure 7 Before the cooking chamber 1a is heated to the first switching condition and the first exhaust passage 1b is switched to the open state, the cooking method further includes:

[0104] Step S6: When the cooking cavity 1a is heated to a preset state, the cooking cavity 1a is heated with a second power to keep the cooking cavity 1a in the preset state. The first switching condition is that the cooking cavity 1a is kept in the preset state for a duration that reaches a first preset duration, and the fourth power is greater than the second power.

[0105] In this embodiment, before the cooking chamber 1a is heated to the first switching condition, it is first heated to a preset state and maintained for a first preset time. During the first preset time, the odorous substances continuously leach from the food into the broth. After the cooking chamber 1a has been maintained in the preset state for the first preset time, almost all the odorous substances in the food have leach into the broth, and the emulsifying device 2 collects all the odorous substances in subsequent steps to separate them from the food.

[0106] In one embodiment, the fourth power is 1400W-1800W, and the second power is 800W-1000W.

[0107] In this embodiment, the fourth power value ranges from 1400W to 1800W, and the second power value ranges from 800W to 1000W. Any power value selected within the range of the second and fourth power values ​​will satisfy the cooking method requirements.

[0108] For example, the fourth power value can be 1400W, 1500W, 1600W, 1700W or 1800W.

[0109] This application also provides a cooking method. Please refer to the embodiments provided. Figure 8 The cooking methods are applied to the cooking utensils mentioned above, and the cooking methods include:

[0110] Step S7: With the first exhaust passage 1b open, heat the cooking chamber 1a with the fourth power;

[0111] Step S8: When the cooking cavity 1a is heated to the second switching condition, the first exhaust channel 1b is switched to the closed state. The second switching condition is that the cooking cavity 1a is heated with the fourth power for a second preset time when the first exhaust channel 1b is open.

[0112] Step S9: With the first exhaust passage 1b closed, heat the cooking chamber 1a with the first power to cook the food.

[0113] In this embodiment, before heating with the first power while the first exhaust channel 1b is closed, the first exhaust channel 1b is opened, and the cooking chamber 1a is heated with the fourth power to allow the broth to flow to the emulsifying device 2. Blood and fishy substances in the food can be quickly discharged and then enter the emulsifying device 2, thereby separating the fishy substances from the food and making the prepared dish more palatable.

[0114] This application embodiment also provides a storage medium storing a computer program thereon, characterized in that the computer program, when executed by a processor, implements the cooking method according to any one of the above.

[0115] In one embodiment, the storage medium may be a memory such as FRAM, ROM, PROM, EPROM, EEPROM, flash memory, magnetic surface memory, optical disk, or CD-ROM, or may include various devices that include one or any combination of the above-mentioned memories.

[0116] In one embodiment, the computer program may take the form of a program, software, software module, script, or code, written in any form of programming language (including compiled or interpreted languages, or declarative or procedural languages), and may be deployed in any form, including being deployed as a standalone program or as a module, component, subroutine, or other unit suitable for use in a computer environment.

[0117] For example, a computer program may, but does not necessarily, correspond to a file in a file system, and may be stored as part of a file that holds other programs or data, for example, in one or more scripts in a Hyper Text Markup Language (HTML) document, in a single file dedicated to the program in question, or in multiple collaborative files.

[0118] For example, a computer program may be deployed to execute on a single computing device, or on multiple computing devices located at one location, or on multiple computing devices distributed across multiple locations and interconnected via a network.

[0119] In the description of this application, the references to terms such as "in one embodiment," "in some embodiments," "in a specific embodiment," or "exemplary," 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 embodiments of this application. In this application, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Furthermore, without contradiction, those skilled in the art can combine the different embodiments or examples described in this application, as well as the features of the different embodiments or examples.

[0120] The above description is merely a preferred embodiment of this application and is not intended to limit the application. Various modifications and variations can be made to this application by those skilled in the art. All modifications, equivalent substitutions, improvements, etc., within the spirit and principles of this application are included within the scope of protection of this application.

Claims

1. A cooking utensil, characterized in that, The cooking appliance includes: The cooking body has a cooking cavity and a first exhaust channel and a second exhaust channel communicating with the cooking cavity. When the first exhaust channel is open, it allows the cooking cavity to remain in a pressureless state during heating. When the second exhaust channel is open, it allows the cooking cavity to be pressurized during heating. An actuator is used to switch the switching state of the first exhaust passage and the switching state of the second exhaust passage, wherein the switching of the switching state of the first exhaust passage and the switching of the switching state of the second exhaust passage do not interfere with each other. The cooking appliance also includes an emulsifying device disposed on the cooking body, which is used to emulsify the soup in the cooking cavity; when the first exhaust channel is open, the soup is driven to flow through the emulsifying device, and the fat and protein in the soup are squeezed and collided as the soup passes through the emulsifying hole of the emulsifying device, thereby emulsifying the soup.

2. A cooking method, characterized in that, Applied to the cooking appliance according to claim 1, the cooking method includes: The cooking chamber is heated with a first power while the first exhaust passage is closed; When the cooking cavity is heated to the first switching condition, the first exhaust passage is switched to the open state; When the state of the cooking chamber changes from the state of heating the cooking chamber to the state corresponding to the first switching condition to the pressureless state, the soup is driven to flow through the emulsifying device while the first exhaust channel is open.

3. The cooking method according to claim 2, characterized in that, Before the cooking chamber is heated to the first switching condition and the first exhaust passage is switched to the open state, the cooking method further includes: When the cooking cavity is heated to a preset state, the cooking cavity is heated with a second power to keep the cooking cavity in the preset state. The first switching condition is that the cooking cavity is kept in the preset state for a first preset time.

4. The cooking method according to claim 3, characterized in that, The preset state is that when the pressure inside the cooking cavity reaches a first preset pressure, the cooking cavity is heated with a second power to keep the cooking cavity in the preset state, and the second exhaust channel is in the open state.

5. The cooking method according to claim 4, characterized in that, The cooking method also includes: When the pressure inside the cooking cavity is greater than or equal to the second preset pressure, the first exhaust channel is opened, and the second preset pressure is greater than the first preset pressure.

6. The cooking method according to claim 3, characterized in that, The power required to heat the cooking chamber when the first exhaust channel is open is the third power, and both the first power and the third power are greater than the second power.

7. The cooking method according to claim 6, characterized in that, The first power is 1400W-1800W, the second power is 800W-1000W, and the third power is 1400W-1800W.

8. The cooking method according to any one of claims 2 to 7, characterized in that, After the cooking chamber is heated to the first switching condition and the first exhaust passage is switched to the open state, the cooking method further includes: When the pressure in the cooking chamber drops to atmospheric pressure, the state of the cooking chamber is determined to be a pressureless state. Alternatively, when the temperature of the cooking chamber drops to the boiling point of water at atmospheric pressure, the state of the cooking chamber is determined to be a pressureless state. Alternatively, if the pressure in the cooking chamber remains constant, the state of the cooking chamber is determined to be a pressureless state.

9. The cooking method according to any one of claims 2 to 7, characterized in that, Before heating the cooking chamber with a first power while the first exhaust passage is closed, the cooking method further includes: With the first exhaust channel open, the cooking chamber is heated with a fourth power to cause the soup to flow to the emulsifying device.

10. The cooking method according to claim 9, characterized in that, Before the cooking chamber is heated to the first switching condition and the first exhaust passage is switched to the open state, the cooking method further includes: When the cooking cavity is heated to a preset state, the cooking cavity is heated with a second power to keep the cooking cavity in the preset state. The first switching condition is that the cooking cavity is kept in the preset state for a first preset time, and the fourth power is greater than the second power.

11. The cooking method according to claim 10, characterized in that, The fourth power is 1400W-1800W, and the second power is 800W-1000W.

12. A cooking method, characterized in that, Applied to the cooking appliance according to claim 1, the cooking method includes: The cooking chamber is heated with a fourth power while the first exhaust passage is open; When the cooking cavity is heated to the second switching condition, the first exhaust channel is switched to the closed state. The second switching condition is that the cooking cavity is heated with the fourth power for a second preset time while the first exhaust channel is open. The cooking chamber is heated to a first power to cook food while the first exhaust passage is closed.

13. A storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the cooking method according to any one of claims 2 to 12.

Images