Cooking method of cooking electric appliance, cooking device, storage medium and cooking electric appliance

Abstract

The embodiment of the invention provides a cooking method of a cooking electric appliance, a cooking device, a storage medium and the cooking electric appliance, the cooking electric appliance is used for cooking food materials with soup, and the cooking electric appliance comprises an inner container with a cooking cavity, a heating device used for heating the inner container and an emulsifying structure arranged in the cooking cavity. Soup in the cooking cavity can enter the emulsifying structure in a boiling state and flows back from the emulsifying structure, and the cooking method comprises the following steps: controlling the cooking electric appliance to enter a temperature rise stage, and controlling the heating device to heat the inner container, so that the temperature in the inner container reaches a first set temperature at which the soup is boiled; the cooking electric appliance is controlled to enter a boiling stage, the temperature in the inner container is switched from the first set temperature to the second set temperature and then from the second set temperature to the first set temperature by controlling the power of the heating device, and the second set temperature is higher than the first set temperature. According to the cooking method of the cooking electric appliance, soup can be rich.

Description

Technical Field

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

[0002] Users often fry the ingredients, add hot water, boil them over high heat, and simmer them over low heat for a long time. This way they can make a pot of thick soup that is milky white in color and rich in flavor.

[0003] However, soups cooked with cooking appliances are often watery. The main reason is that the boiling time is short and the protein, fat and other nutrients are less dissolved. At the same time, there is a lack of effective emulsification, and water-insoluble substances such as fat cannot be effectively dissolved in water, making the soup not rich enough. Summary of the invention

[0004] In view of this, the main purpose of the embodiments of the present application is to provide a cooking method, a cooking device, a storage medium and a cooking appliance that can make the soup rich.

[0005] To achieve the above-mentioned purpose, a first aspect of an embodiment of the present application provides a cooking method of a cooking appliance for cooking food with soup, the cooking appliance comprising an inner pot having a cooking cavity, a heating device for heating the inner pot, and an emulsifying structure arranged in the cooking cavity, the soup in the cooking cavity can enter the emulsifying structure in a boiling state and flow back from the emulsifying structure, the cooking method comprising:

[0006] Controlling the cooking appliance to enter a heating stage, and controlling the heating device to heat the inner pot so that the temperature inside the inner pot reaches a first set temperature for boiling the soup;

[0007] The cooking appliance is controlled to enter a boiling stage, and the power of the heating device is controlled to make the temperature in the inner pot rise from the first set temperature to the second set temperature, and then drop from the second set temperature to the first set temperature, wherein the second set temperature is greater than the first set temperature.

[0008] In one embodiment, the temperature switching includes:

[0009] The temperature in the inner pot is controlled to rise from the first set temperature to the second set temperature, and the temperature in the inner pot is controlled to maintain at the second set temperature within a first set time.

[0010] In one embodiment, in the boiling stage, controlling the power of the heating device includes:

[0011] When the temperature in the inner pot rises from the first set temperature to the second set temperature, the power of the heating device is reduced to maintain the temperature in the inner pot at the second set temperature.

[0012] In one embodiment, the temperature switching includes:

[0013] The temperature in the inner pot is controlled to drop from the second set temperature to the first set temperature, and the temperature in the inner pot is controlled to maintain at the first set temperature within a second set time.

[0014] In one embodiment, the sum of the time taken to control the temperature in the inner container to drop from the second set temperature to the first set temperature and the second set time is not less than 0.5 s.

[0015] In one embodiment, in the boiling stage, controlling the power of the heating device includes:

[0016] When the temperature in the inner pot drops from the second set temperature to the first set temperature, the power of the heating device is increased to maintain the temperature in the inner pot at the first set temperature.

[0017] In one embodiment, during the boiling stage, the temperature switching is performed at least twice.

[0018] In one embodiment, the boiling stage includes a first switching stage and a second switching stage in which the temperature switching is performed at least once respectively;

[0019] In the first switching stage, the time duration for the temperature in the inner tank to rise from the first set temperature to the second set temperature is a third set time duration;

[0020] In the second switching stage, the time duration for the temperature in the inner tank to rise from the first set temperature to the second set temperature is a fourth set time duration, wherein the fourth set time duration is greater than the third set time duration.

[0021] In one implementation, the third set time length is no greater than 5 seconds; and / or the fourth set time length is no less than 5 seconds and no greater than 12 seconds.

[0022] In one embodiment, the temperature difference between the second set temperature and the first set temperature is no more than 10°C.

[0023] A second aspect of an embodiment of the present application provides a cooking device, which is arranged in a cooking appliance, the cooking appliance comprising an inner pot having a cooking cavity and an emulsifying structure, the emulsifying structure being arranged in the cooking cavity so that during the process of cooking ingredients having soup, the boiling soup in the cooking cavity enters the emulsifying structure and flows back from the emulsifying structure, the cooking device comprising:

[0024] A heating module, used for heating the inner tank;

[0025] The control module is used to control the cooking appliance to enter a heating stage, and control the heating module to heat the inner pot so that the temperature inside the inner pot reaches a first set temperature for boiling the soup; and is used to control the cooking appliance to enter a boiling stage, and by controlling the power of the heating module, the temperature inside the inner pot is increased from the first set temperature to a second set temperature, and then decreased from the second set temperature to the first set temperature, wherein the second set temperature is greater than the first set temperature.

[0026] A third aspect of an embodiment of the present application provides a storage medium, which stores computer-executable instructions. The computer-executable instructions can be executed by a processor to implement the steps of the cooking method described above.

[0027] A fourth aspect of the embodiments of the present application provides a cooking appliance, comprising:

[0028] An inner pot having a cooking cavity;

[0029] an emulsifying structure, the emulsifying structure being arranged in the cooking cavity so that during the process of cooking ingredients with soup, the boiling soup in the cooking cavity enters the emulsifying structure and flows back from the emulsifying structure;

[0030] A heating component, used for heating the inner tank;

[0031] A memory, wherein the memory stores computer executable instructions;

[0032] A processor is used to execute the computer executable instructions to implement the steps of the cooking method described above.

[0033] The embodiment of the present application provides a cooking method, a cooking device, a storage medium and a cooking appliance for a cooking appliance. The cooking method is used to cook food with soup, and the soup in the cooking cavity of the cooking appliance can enter the emulsification structure in a boiling state and flow back from the emulsification structure. The cooking method includes controlling the heating device to heat the inner pot in the heating stage so that the temperature in the inner pot reaches a first set temperature for boiling the soup. In the boiling stage, by controlling the power of the heating device, the temperature in the inner pot is increased from the first set temperature to the second set temperature, and then decreased from the second set temperature to the first set temperature. The second set temperature is greater than the first set temperature. It can be seen that in the above temperature switching process, the temperature in the inner pot exceeds the first set temperature, so that the soup in the cooking cavity can be in a boiling state and enter the emulsification structure. The emulsification structure can make the fat and protein in the soup mixed and emulsified, and mixed with the water in the soup to form an emulsion system, thereby achieving the effect of thickening the soup. On the other hand, the above-mentioned temperature switching also includes the process of reducing the temperature inside the inner pot from the second set temperature to the first set temperature. By lowering the temperature inside the inner pot, the boiling degree of the soup can be slowed down to facilitate the reflux of the soup into the emulsification structure, thereby avoiding the problem of poor reflux of the soup when the temperature inside the inner pot is maintained at a high temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 A schematic diagram of a cooking method of a cooking appliance according to an embodiment of the present application;

[0035] Figure 2 This is a schematic diagram of temperature changes of a cooking appliance at various stages during a cooking process according to an embodiment of the present application, wherein the cooking method of the cooking appliance is to control the temperature in an inner pot;

[0036] Figure 3 This is a schematic diagram of power variation of a cooking appliance at various stages during a cooking process according to another embodiment of the present application, wherein the cooking method of the cooking appliance is to control the power of a heating device;

[0037] Figure 4 This is a schematic diagram of the structure of a cooking appliance according to an embodiment of the present application;

[0038] Figure 5 for Figure 4 A schematic diagram of the structure of the emulsification structure of the cooking appliance;

[0039] Figure 6 This is a schematic structural diagram of a cooking appliance according to another embodiment of the present application;

[0040] Figure 7 for Figure 6 Schematic diagram of the structure of the emulsification structure of the cooking appliance.

[0041] Description of Reference Numerals

[0042] Inner pot 10; cooking cavity 10a; heating device 20; emulsifying structure 30; emulsifying hole 30a; reflux hole 30b; first set temperature T0; second set temperature T1; third set time △t1; fourth set time △t2; first set power P1; second set power P2; third set power P3; fifth set time △t3; sixth set time △t4; seventh set time △t5. DETAILED DESCRIPTION

[0043] An embodiment of the present application provides a cooking method of a cooking appliance, wherein the cooking method of the cooking appliance is used to cook ingredients with soup. Figure 4 and Figure 6 The cooking appliance includes an inner pot 10, a heating device 20 and an emulsifying structure 30. The inner pot 10 has a cooking cavity 10a. The heating device 20 is used to heat the inner pot 10. The emulsifying structure 30 is arranged in the cooking cavity 10a. The soup in the cooking cavity 10a can enter the emulsifying structure 30 in a boiling state and reflux from the emulsifying structure 30.

[0044] The cooking appliance refers to a household appliance that can be used for cooking, such as an electric rice cooker, a pressure cooker, a stew pot or a health pot, or a combination of an induction cooker and a cooking structure having an inner pot 10 and an emulsifying structure 30 .

[0045] The cooking appliance may be a pressurized cooking appliance or a non-pressurized cooking appliance.

[0046] It should be noted that the cooking method of the cooking appliance of the present application is mainly applicable to normal pressure cooking scenarios. Therefore, when a pressurized cooking appliance adopts the cooking method described in any embodiment of the present application, it is also necessary to cooperate with its pressure relief valve to release air through the pressure relief valve so that the pressure in the cooking cavity 10a is in a non-pressurized state (that is, the cooking cavity 10a is not in a closed pressurized state) or a normal pressure state. Exhausting air through normal pressure boiling helps to discharge water-soluble fishy smells and other bad flavors from the cavity, which can ensure that the soup tastes mellower and the flavor is more fragrant.

[0047] The emulsification structure 30 is a structure that can emulsify the fat and protein in the soup and mix with the water in the soup to form an emulsion system. The specific structural form is not limited.

[0048] For example, see Figure 5The emulsifying structure 30 includes an emulsifying body with an emulsifying hole 30a. The soup passes through the emulsifying hole 30a in a boiling state, thereby entering from a large space into a very small space, which greatly increases the movement speed of the soup. During the high-speed movement of the soup, the fat and protein in the soup continuously collide to form small particles, and the small particles of fat and protein can mix with water to form a mutually inclusive emulsion system, thereby thickening the soup.

[0049] The soup can flow back from the emulsifying structure 30 to the space of the cooking cavity 10a outside the emulsifying structure 30, and then enter the emulsifying structure 30 again in a boiling state, thereby continuously circulating to further improve the emulsification effect of the soup.

[0050] It should be noted that the specific method for achieving soup reflux is not limited. For example, the emulsifying structure 30 may include an emulsifying body having an emulsifying hole 30a, and the soup is emulsified in the process of entering the emulsifying body through the emulsifying hole 30a, and the soup in the emulsifying body may also flow out of the emulsifying body through the emulsifying hole 30a to achieve the purpose of reflux.

[0051] Specifically, when the heating device heats the inner pot 10, the liquid energy in the cooking cavity 10a rises and expands, and the emulsifying body blocks the soup from continuing to expand so that it moves to both sides. Since the emulsifying body has the emulsifying hole 30a, the emulsifying body gathers the boiling energy of the soup to the emulsifying hole 30a, so that the energy at the emulsifying hole 30a is greater, and the soup rolls more violently.

[0052] For example, see Figure 7 The emulsifying body may also have a reflux hole 30b, so that the soup can enter the emulsifying body from the emulsifying hole 30a and flow out of the emulsifying body through the reflux hole 30b. The reflux hole 30b can be used to allow the soup entering the emulsifying body to flow back to the cooking cavity 10a outside the emulsifying structure 30, so as to prevent the soup from being continuously heated and expelled into the emulsifying body, making it difficult to flow back, and thus failing to continuously provide liquid.

[0053] See also Figure 1 and Figure 2 The cooking method of the cooking appliance comprises the following steps:

[0054] Step S1: Control the cooking appliance to enter a heating stage, and control the heating device 20 to heat the inner pot 10 so that the temperature inside the inner pot 10 reaches a first set temperature T0 for boiling the soup.

[0055] Step S2: Control the cooking appliance to enter the boiling stage, and by controlling the power of the heating device 20, the temperature in the inner pot 10 is increased from the first set temperature T0 to the second set temperature T1, and then decreased from the second set temperature T1 to the first set temperature T0, wherein the second set temperature T1 is greater than the first set temperature T0.

[0056] Specifically, the first set temperature T0 is the temperature in the inner pot 10 corresponding to the boiling point of the soup. For example, if the boiling point of the soup is 100°C, the first set temperature T0 is the temperature in the inner pot 10 when the soup is maintained at 100°C.

[0057] It should be noted that the cooking method of the cooking appliance is to control the temperature in the inner pot 10, so the cooking appliance has a temperature detection structure or a temperature detection function (such as a temperature sensor, a pressure sensor, etc.).

[0058] There is no limit to the way in which the heating device 20 heats the inner pot 10. For example, the bottom of the inner pot 10 of the cooking appliance can be heated, or other parts of the inner pot 10 can be heated. The inner pot 10 can also be heated in other ways, for example, by introducing high-temperature steam into the inner pot 10 from the outside.

[0059] The second set temperature T1 is greater than the first set temperature T0, and the specific value of the second set temperature T1 can be determined according to actual conditions.

[0060] It should be noted that, under normal pressure, the soup in the cooking chamber 10a should not be in a state of violent boiling all the time, because if the soup is constantly boiling, not only will the water in the soup evaporate too much, but it will also increase the turbidity of the soup (such as bone marrow dissolving and making the soup turbid).

[0061] Therefore, on one hand, the heating device 20 should not always use high power to heat the inner pot 10, so the second set temperature T1 should not be set too high. For example, the temperature difference between the second set temperature T1 and the first set temperature T0 is not greater than 10°C.

[0062] On the other hand, the temperature switching also includes a temperature change process from the second set temperature T1 to the first set temperature T0, which can not only facilitate the reflux of the soup entering the emulsifying structure 30, but also prevent the soup from boiling violently.

[0063] In addition, during the heating stage, the temperature can be quickly raised to the first set temperature T0 to shorten the cooking time.

[0064] The cooking method of the cooking appliance of the embodiment of the present application is used to cook food with soup. The soup in the cooking cavity 10a of the cooking appliance can enter the emulsification structure 30 in a boiling state and flow back from the emulsification structure 30. The cooking method includes controlling the heating device 20 to heat the inner pot 10 in the heating stage so that the temperature in the inner pot 10 reaches the first set temperature T0 for boiling the soup. In the boiling stage, by controlling the power of the heating device 20, the temperature in the inner pot 10 is increased from the first set temperature T0 to the second set temperature T1, and then decreased from the second set temperature T1 to the first set temperature T0. The second set temperature T1 is greater than the first set temperature T0. It can be seen that in the above temperature switching process, the temperature in the inner pot 10 exceeds the first set temperature T0, so that the soup in the cooking cavity 10a is in a boiling state and enters the emulsification structure 30. The emulsification structure 30 can make the fat and protein in the soup mixed and emulsified, and mixed with the water in the soup to form an emulsion system, thereby achieving the effect of thickening the soup. On the other hand, the above-mentioned temperature switching also includes the process of reducing the temperature inside the inner pot 10 from the second set temperature T1 to the first set temperature T0. By lowering the temperature inside the inner pot 10, the boiling degree of the soup can be slowed down to facilitate the reflux of the soup into the emulsifying structure 30, thereby avoiding the problem of poor reflux of the soup when the temperature inside the inner pot 10 is maintained at a high temperature.

[0065] The temperature switching includes a temperature change process from the first set temperature T0 to the second set temperature T1, and a temperature change process from the second set temperature T1 to the first set temperature T0, but it does not mean that the temperature switching can only include the above two temperature change processes. According to different actual conditions, the above temperature switching can also include other controls on the temperature in the inner pot 10.

[0066] For example, see Figure 2 , temperature switching includes:

[0067] The temperature in the inner pot 10 is controlled to rise from the first set temperature T0 to the second set temperature T1, and the temperature in the inner pot 10 is controlled to be maintained at the second set temperature T1 within the first set time.

[0068] Specifically, the temperature in the inner pot 10 is maintained at the second set temperature T1 within the first set time. The specific duration of the first set time can be set according to actual conditions (such as cooking ingredients, user taste, soup volume, etc.).

[0069] By controlling the temperature in the inner pot 10 to maintain at the second set temperature T1, the efficiency of the soup entering the emulsification structure 30 through boiling can be improved, thereby promoting the emulsification of the soup and increasing the concentration of the soup.

[0070] In one embodiment, please refer to Figure 2 , temperature switching includes:

[0071] The temperature in the inner pot 10 is controlled to drop from the second set temperature T1 to the first set temperature T0, and the temperature in the inner pot 10 is controlled to maintain at the first set temperature T0 within the second set time.

[0072] By controlling the temperature in the inner pot 10 to maintain at the first set temperature T0, the effect of soup reflux can be further improved, so that the boiling soup can circulate in the containing cavity, thereby continuously emulsifying and making the soup thicker.

[0073] Specifically, the temperature in the inner pot 10 is maintained at the first set temperature T0 during the second set time. The specific duration of the second set time can also be set according to actual conditions (such as cooking ingredients, user taste, soup volume, etc.).

[0074] It should be noted that the total time for the temperature in the inner pot 10 to drop from the second set temperature T1 to the first set temperature T0 and to be maintained at the first set temperature T0 should not be too short. If it is too short, it will easily lead to poor reflux of the soup in the emulsifying structure 30, causing most of the soup to accumulate in the emulsifying structure 30, which will deteriorate the emulsification effect.

[0075] Exemplarily, the sum of the time taken for the temperature in the inner container 10 to drop from the second set temperature T1 to the first set temperature T0 and the second set time is controlled to be no less than 0.5 s.

[0076] In addition, the temperature switching in the inner container 10 is achieved by controlling the power of the heating device 20 .

[0077] Exemplarily, when the temperature inside the inner pot 10 is at the first set temperature T0, the power of the heating device 20 is increased to raise the temperature inside the inner pot 10 to the second set temperature T1.

[0078] When the temperature in the inner pot 10 is at the second set temperature T1, the power of the heating device 20 is reduced to reduce the temperature in the inner pot 10 to the first set temperature T0.

[0079] Of course, the power control method of the heating device 20 is not completely the same depending on the specific change method of changing the temperature in the inner tank 10.

[0080] In one embodiment, during the boiling stage, controlling the power of the heating device 20 includes:

[0081] When the temperature in the inner pot 10 rises from the first set temperature T0 to the second set temperature T1, the power of the heating device 20 is reduced to maintain the temperature in the inner pot 10 at the second set temperature T1.

[0082] Specifically, during the process of the temperature rising in the inner pot 10, when the temperature in the inner pot 10 reaches the second set temperature T1, in order to maintain it at this value, it is necessary to reduce the power of the heating device 20 so that the heat dissipation in the inner pot 10 is equivalent to the heat supply of the heating device 20, so that the temperature in the inner pot 10 can be maintained at the second set temperature T1.

[0083] Of course, in some embodiments, the heating device 20 can also heat the inner tank 10 at a fixed power so that the temperature inside the inner tank 10 continues to rise from the first set temperature T0 until the temperature no longer changes. At this time, the temperature inside the inner tank 10 is the second set temperature T1.

[0084] In one embodiment, during the boiling stage, controlling the power of the heating device 20 includes:

[0085] When the temperature in the inner pot 10 drops from the second set temperature T1 to the first set temperature T0, the power of the heating device 20 is increased to maintain the temperature in the inner pot 10 at the first set temperature T0.

[0086] During the process of the temperature inside the inner pot 10 dropping, when the temperature inside the inner pot 10 reaches the first set temperature T0, in order to maintain it at this value, it is necessary to increase the power of the heating device 20 so that the heat dissipation inside the inner pot 10 is equivalent to the heat supply of the heating device 20, so that the temperature inside the inner pot 10 can be maintained at the first set temperature T0.

[0087] Of course, in some embodiments, the heating device 20 may heat the inner tank 10 at a fixed power so that the temperature inside the inner tank 10 continues to drop from the second set temperature T1 until the temperature no longer changes, at which time the temperature inside the inner tank 10 is at the first set temperature T0.

[0088] During the boiling stage, by controlling the power of the heating device 20, the temperature inside the inner pot 10 can be switched only once.

[0089] Of course, the temperature can be switched multiple times to improve the effect of thickening the soup. For example, at least two temperature switches are performed during the boiling stage.

[0090] In a specific embodiment, when the boiling stage has multiple temperature switching, the specific method of performing multiple temperature switching by controlling the power of the heating device 20 is as follows:

[0091] When the temperature in the inner pot 10 is at the first set temperature T0, the heating device 20 heats the inner pot 10 with a power of 1000w, so that the temperature in the inner pot 10 rises. When the temperature in the inner pot 10 reaches the second set temperature T1, the power of the heating device 20 is reduced to 800w, so that the temperature in the inner pot 10 is maintained at the second set temperature T1. When the temperature in the inner pot 10 is maintained at the second set temperature T1 for a first set time, the power of the heating device 20 is reduced to 400w, so that the temperature in the inner pot 10 drops. When the temperature in the inner pot 10 drops to the first set temperature T0, the power of the heating device 20 is increased to 500w, so that the temperature in the inner pot 10 is maintained at the first set temperature T0. When the temperature in the inner pot 10 is maintained at the first set temperature T0 for a second set time, the power of the heating device 20 is increased to 1000w, so that the temperature in the inner pot 10 starts to rise again to enter the second temperature switching, and the cycle is repeated.

[0092] In one embodiment, the boiling stage includes a first switching stage and a second switching stage, the first switching stage and the second switching stage each perform at least one temperature switching, and the second switching stage is located after the first switching stage.

[0093] See also Figure 2 In the first switching stage, the time duration for the temperature in the inner tank 10 to rise from the first set temperature T0 to the second set temperature T1 is the third set time duration △t1.

[0094] In the second switching stage, the time duration for the temperature in the inner pot 10 to rise from the first set temperature T0 to the second set temperature T1 is the fourth set time duration Δt2, wherein the fourth set time duration Δt2 is greater than the third set time duration Δt1.

[0095] Specifically, in the first switching stage, by controlling the power of the heating device 20, the temperature in the inner pot 10 can be switched only once or multiple times. In the second switching stage, the temperature in the inner pot 10 can also be switched only once or multiple times.

[0096] It should be noted that the shorter the time it takes for the temperature in the inner pot 10 to rise from the first set temperature T0 to the second set temperature T1, the faster the temperature in the inner pot 10 rises, and the more intense the boiling of the soup. Therefore, by combining the above time with the value of the second set temperature T1, it is possible to determine whether the soup has reached a predetermined boiling degree, and thus the degree of emulsification and thickening of the soup can be controlled by controlling the time and the second set temperature T1.

[0097] In addition, the fourth set time length △t2 is greater than the third set time length △t1, that is, the boiling of the soup in the cooking chamber 10a in the first switching stage is more intense than that in the second switching stage. In fact, the overall power of the heating device 20 in the second switching stage is less than that in the first switching stage, that is, in the first switching stage, a higher power than that in the second switching stage is used to allow the food to collide and dissolve more nutrients such as fat and protein quickly, while in the second switching stage, medium and low heat is mainly used to promote the dissolution of substances in the food to increase the concentration of the soup. In addition, since the boiling of the soup in the second switching stage is gentler than that in the first switching stage, it can also prevent the evaporation of too much water in the soup and prevent the problem of continuous intense boiling causing the soup to become turbid.

[0098] It should be noted that the specific values ​​of the third set time length Δt1 and the fourth set time length Δt2 also need to be set according to actual conditions (such as cooking ingredients, user taste, volume of soup, etc.).

[0099] For example, the third set time length Δt1 is not greater than 5 seconds.

[0100] For another example, the fourth set time length Δt2 is not less than 5 seconds and not more than 12 seconds.

[0101] Another embodiment of the present application provides a cooking device, which is arranged in a cooking appliance. The cooking appliance includes an inner pot 10 having a cooking cavity 10a and an emulsifying structure 30. The emulsifying structure 30 is arranged in the cooking cavity 10a so that during the process of cooking ingredients with soup, the boiling soup in the cooking cavity 10a enters the emulsifying structure 30 and flows back from the emulsifying structure 30.

[0102] The cooking device comprises a heating module and a control module. The heating module is used to heat the inner pot 10.

[0103] The control module is used to control the cooking appliance to enter the heating stage, and control the heating module to heat the inner pot 10 so that the temperature inside the inner pot 10 reaches the first set temperature T0 for boiling the soup; and is used to control the cooking appliance to enter the boiling stage, by controlling the power of the heating module, so that the temperature inside the inner pot 10 is increased from the first set temperature T0 to the second set temperature T1, and then decreased from the second set temperature T1 to the first set temperature T0, wherein the second set temperature T1 is greater than the first set temperature T0.

[0104] An embodiment of the present application provides a computer-readable storage medium, which stores computer-executable instructions. The computer-executable instructions can be executed by a processor to implement the steps of the cooking method of any of the above embodiments.

[0105] The computer-readable 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 be various devices including one or any combination of the above memories.

[0106] Executable instructions may be in 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 as a stand-alone program or as a module, component, subroutine or other unit suitable for use in a computer environment.

[0107] Exemplarily, the executable instructions may, but need not, correspond to a file in a file system, may be stored as part of a file storing other programs or data, for example, in one or more scripts in a HyperText Markup Language (HTML) document, in a single file dedicated to the program in question, or in multiple coordinated files.

[0108] For example, the executable instructions may be deployed to be executed on one computing device, or on multiple computing devices located at one site, or on multiple computing devices distributed at multiple sites and interconnected by a network.

[0109] The embodiment of the present application provides a cooking appliance, which includes an inner pot 10, an emulsifying structure 30, a heating component, a memory, and a processor. The inner pot 10 has a cooking cavity 10a, and the emulsifying structure 30 is arranged in the cooking cavity 10a, so that in the process of cooking ingredients with soup, the boiling soup in the cooking cavity 10a enters the emulsifying structure 30 and flows back from the emulsifying structure 30. The heating component is used to heat the inner pot 10. 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.

[0110] The above embodiments of the present application all achieve soup thickening by controlling the temperature in the inner pot 10. It should be noted that soup thickening can also be achieved by controlling the power of the heating device 20.

[0111] For example, see Figure 3 , cooking methods of cooking appliances include:

[0112] The cooking appliance is controlled to enter the first heating stage, and the heating device 20 is controlled to heat the inner pot 10 at the first set power P1 within the fifth set time length Δt3.

[0113] The cooking appliance is controlled to enter the second heating stage, and the heating device 20 is controlled to heat the inner pot 10 at the second set power P2 within the sixth set time length Δt4.

[0114] The cooking appliance is controlled to enter the third heating stage, and the heating device 20 is controlled to heat the inner pot 10 at the third set power P3 within the seventh set time length △t5; wherein the second set power P2 is less than the first set power P1 and greater than the third set power P3.

[0115] Specifically, the first set power P1 is not less than 1500 W and not more than 3800 W, and more preferably not less than 1800 W and not more than 2200 W. The fifth set time length Δt3 is not less than 5 min.

[0116] It should be noted that the first heating stage is a high-fire dissolution stage, which is mainly to make the temperature of the inside and outside of the food uniformly heated, and at the same time, under high power conditions, the soup boils violently and the food collides violently. In this way, more substances will be dissolved from the food, such as fat, protein, amino acids, etc. And because the cooking appliance is provided with an emulsifying structure 30, the soup in the cooking cavity 10a boils and rolls more violently, and more substances will be dissolved in the food.

[0117] The second set power P2 is not less than 900 W and not more than 1500 W, preferably not less than 900 W and not more than 1500 W. The sixth set time length Δt4 is not less than 10 min, preferably not less than 15 min and not more than 30 min.

[0118] It should be noted that the second heating stage is a medium-heat emulsification stage. In addition to dissolving the nutrients in the food, the important thing in this stage is to continuously collide the fat into smaller particles, so that the contact area with proteins and the like becomes larger, the emulsification probability increases, and the soup becomes richer. And because the cooking appliance is provided with an emulsification structure 30, the fat dissolved from the food can form an emulsion faster and more stably, and the concentration of the soup will be significantly improved.

[0119] The third setting power P3 is less than 900w, preferably not less than 400w and not more than 600w, and the seventh setting time length △t5 is not less than 5min.

[0120] It should be noted that the third heating stage is a low-heat stage for promoting mellowness. The main purpose of this stage is to cook over a low heat so that the tumbling in the cooking cavity 10a is not too violent. At this time, the fat, protein and other substances dissolved in the ingredients continue to react slowly with a small amount of oxygen in the cavity, which can promote fat oxidation, Maillard reaction, etc., and increase the flavor of the food.

[0121] Of course, depending on the cooking ingredients and the user's personal taste, one of the first heating stage, the second heating stage and the third heating stage may be discarded.

[0122] In the description of the present application, the description with reference to the terms "in one embodiment", "in some embodiments", "in a specific embodiment", or "exemplary" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiments of the present application. In the present application, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in a suitable manner in any one or more embodiments or examples. In addition, those skilled in the art may combine different embodiments or examples described in the present application and the features of different embodiments or examples without contradiction.

[0123] The above description is only a preferred embodiment of the present application and is 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 are included in the protection scope of the present application.

Claims

1. A cooking method using a cooking appliance, for cooking ingredients with soup, characterized in that: The cooking appliance comprises an inner pot having a cooking cavity, a heating device for heating the inner pot, and an emulsifying structure arranged in the cooking cavity, wherein the soup in the cooking cavity can enter the emulsifying structure in a boiling state and flow back from the emulsifying structure, and the cooking method comprises: Controlling the cooking appliance to enter a heating stage, and controlling the heating device to heat the inner pot so that the temperature inside the inner pot reaches a first set temperature for boiling the soup; The cooking appliance is controlled to enter a boiling stage, and the power of the heating device is controlled to make the temperature in the inner pot rise from the first set temperature to the second set temperature, and then drop from the second set temperature to the first set temperature, wherein the second set temperature is greater than the first set temperature.

2. The cooking method according to claim 1, characterized in that: The temperature switching includes: The temperature in the inner pot is controlled to rise from the first set temperature to the second set temperature, and the temperature in the inner pot is controlled to maintain at the second set temperature within a first set time.

3. The cooking method according to claim 1, characterized in that: In the boiling stage, controlling the power of the heating device includes: When the temperature in the inner pot rises from the first set temperature to the second set temperature, the power of the heating device is reduced to maintain the temperature in the inner pot at the second set temperature.

4. The cooking method according to claim 1, characterized in that: The temperature switching includes: The temperature in the inner pot is controlled to drop from the second set temperature to the first set temperature, and the temperature in the inner pot is controlled to maintain at the first set temperature within a second set time.

5. The cooking method according to claim 4, characterized in that: The sum of the time for the temperature in the inner container to drop from the second set temperature to the first set temperature and the second set time is controlled to be no less than 0.5s.

6. The cooking method according to claim 1, characterized in that: In the boiling stage, controlling the power of the heating device includes: When the temperature in the inner pot drops from the second set temperature to the first set temperature, the power of the heating device is increased to maintain the temperature in the inner pot at the first set temperature.

7. The cooking method according to claim 1, characterized in that: During the boiling stage, the temperature switching is performed at least twice.

8. The cooking method according to claim 7, characterized in that: The boiling stage includes a first switching stage and a second switching stage in which the temperature switching is performed at least once respectively; In the first switching stage, the time duration for the temperature in the inner tank to rise from the first set temperature to the second set temperature is a third set time duration; In the second switching stage, the time duration for the temperature in the inner tank to rise from the first set temperature to the second set temperature is a fourth set time duration, wherein the fourth set time duration is greater than the third set time duration.

9. The cooking method according to claim 8, characterized in that: The third set time length is not greater than 5 seconds; and / or the fourth set time length is not less than 5 seconds and not greater than 12 seconds.

10. The cooking method according to any one of claims 1 to 9, characterized in that: The temperature difference between the second set temperature and the first set temperature is not greater than 10°C.

11. A cooking device, arranged in a cooking appliance, characterized in that: The cooking appliance comprises an inner pot having a cooking cavity and an emulsifying structure, wherein the emulsifying structure is arranged in the cooking cavity so that during the process of cooking ingredients having soup, the boiling soup in the cooking cavity enters the emulsifying structure and flows back from the emulsifying structure. The cooking device comprises: A heating module, used for heating the inner tank; The control module is used to control the cooking appliance to enter a heating stage, and control the heating module to heat the inner pot so that the temperature inside the inner pot reaches a first set temperature for boiling the soup; and is used to control the cooking appliance to enter a boiling stage, and by controlling the power of the heating module, the temperature inside the inner pot is increased from the first set temperature to a second set temperature, and then decreased from the second set temperature to the first set temperature, wherein the second set temperature is greater than the first set temperature.

12. A storage medium, characterized in that: The storage medium stores computer executable instructions, and the computer executable instructions can be executed by a processor to implement the steps of the cooking method according to any one of claims 1 to 10.

13. A cooking appliance, characterized in that: include: An inner pot having a cooking cavity; an emulsifying structure, the emulsifying structure being arranged in the cooking cavity so that during the process of cooking ingredients with soup, the boiling soup in the cooking cavity enters the emulsifying structure and flows back from the emulsifying structure; A heating component, used for heating the inner tank; A memory, wherein the memory stores 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 10.

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