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

Abstract

The embodiment of the present application provides a cooking method of a cooking electrical appliance, a cooking device, a storage medium and the cooking electrical appliance, which are used for cooking food materials with soup juice. The cooking electrical appliance comprises an inner container with a cooking cavity, a heating device used for heating the inner container, and an emulsification structure arranged in the cooking cavity. The soup juice in the cooking cavity can enter the emulsification structure and backflow from the emulsification structure in a boiling state. The cooking method comprises the following steps: controlling the cooking electrical appliance to enter a temperature rising stage, controlling the heating device to heat the inner container, so that the temperature in the inner container reaches a first set temperature for boiling the soup juice; controlling the cooking electrical appliance to enter a boiling stage, controlling the power of the heating device, so that the temperature in the inner container is switched from the first set temperature to a second set temperature and then from the second set temperature to the first set temperature, wherein the second set temperature is greater than the first set temperature. The cooking method of the cooking electrical appliance can make the soup juice rich.

Description

Technical Field

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

[0002] Users often fry the ingredients, add hot water, bring it to a boil over high heat, and then simmer it over low heat for a long time to make a pot of milky white soup with a rich flavor.

[0003] However, soups made with cooking appliances often turn out thin and watery. This is mainly because cooking appliances boil the soup slowly and for a short time, resulting in less dissolution of nutrients such as proteins and fats. At the same time, the lack of effective emulsification means that substances such as fats that are insoluble in water cannot dissolve effectively, making the soup less flavorful. Summary of the Invention

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

[0005] To achieve the above objectives, a first aspect of this application provides a cooking method for a cooking appliance used to cook ingredients containing broth. The cooking appliance includes an inner pot with a cooking cavity, a heating device for heating the inner pot, and an emulsifying structure disposed within the cooking cavity. The broth within the cooking cavity can enter the emulsifying structure when boiling and flow back from the emulsifying structure. The cooking method includes:

[0006] The cooking appliance is controlled to enter the heating stage, and the heating device is controlled to heat the inner pot so that the temperature inside the inner pot reaches the first set temperature for boiling the soup.

[0007] The cooking appliance is controlled to enter the boiling stage. By controlling the power of the heating device, the temperature inside the inner pot is switched from the first set temperature to the second set temperature, and then from the second set temperature to the first set temperature. The second set temperature is greater than the first set temperature.

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

[0009] The temperature inside the inner liner is controlled to rise from the first set temperature to the second set temperature, and the temperature inside the inner liner is controlled to be maintained at the second set temperature within a first set time period.

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

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

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

[0013] The temperature inside the inner liner is controlled to drop from the second set temperature to the first set temperature, and the temperature inside the inner liner is controlled to be maintained at the first set temperature within a second set time period.

[0014] In one embodiment, the sum of the time for the temperature inside the inner liner to drop from the second set temperature to the first set temperature and the second set time is not less than 0.5 seconds.

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

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

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

[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.

[0019] During the first switching phase, the time it takes for the temperature inside the inner liner to rise from the first set temperature to the second set temperature is a third set time.

[0020] In the second switching phase, the time it takes for the temperature inside the inner liner to rise from the first set temperature to the second set temperature is a fourth set time, wherein the fourth set time is longer than the third set time.

[0021] In one embodiment, the third set duration is no more than 5 seconds; and / or, the fourth set duration is no less than 5 seconds and no more than 12 seconds.

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

[0023] A second aspect of this application provides a cooking apparatus disposed in a cooking appliance, the cooking appliance including an inner pot having a cooking cavity and an emulsifying structure, the emulsifying structure being disposed within the cooking cavity so that, during the cooking of ingredients containing broth, the broth, which is in a boiling state within the cooking cavity, enters the emulsifying structure and flows back from the emulsifying structure, the cooking apparatus comprising:

[0024] A heating module is used to heat the inner liner;

[0025] The control module is used to control the cooking appliance to enter the heating stage, 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 to control the cooking appliance to enter the boiling stage, and by controlling the power of the heating module, to achieve a temperature switching between rising from the first set temperature to a second set temperature and then falling 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 this application provides a storage medium storing computer-executable instructions that can be executed by a processor to implement the steps of the cooking method described above.

[0027] A fourth aspect of this application provides a cooking appliance, including:

[0028] An inner pot with a cooking cavity;

[0029] An emulsifying structure is provided inside the cooking cavity so that, during the cooking of ingredients containing broth, the broth, which is in a boiling state inside the cooking cavity, enters the emulsifying structure and flows back from the emulsifying structure.

[0030] A heating element for heating the inner liner;

[0031] A memory for storing computer-executable instructions;

[0032] A processor for executing the computer-executable instructions to implement the steps of the cooking method described above.

[0033] This application provides a cooking method, cooking apparatus, storage medium, and cooking appliance. The cooking method is used for cooking ingredients with broth. The broth in the cooking cavity of the cooking appliance, while boiling, can enter an emulsification structure and then flow back from the emulsification structure. The cooking method includes a heating phase where a heating device is controlled to heat the inner pot, raising the temperature inside the inner pot to a first set temperature that allows the broth to boil. During the boiling phase, the power of the heating device is controlled to allow the temperature inside the inner pot to rise from the first set temperature to a second set temperature, and then fall back to the first set temperature, wherein the second set temperature is higher than the first set temperature. It can be seen that during the above temperature switching process, the temperature inside the inner pot always exceeds the first set temperature, thus allowing the broth in the cooking cavity to boil and enter the emulsification structure. The emulsification structure allows the fats and proteins in the broth to mix and emulsify, and then mix with the water in the broth to form an emulsion system, thereby achieving the effect of thickening the broth. On the other hand, the temperature switching also includes the process of lowering 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 of the soup can be slowed down, so that the soup entering the emulsification structure can flow back. This avoids the problem of poor soup flow when the temperature inside the inner pot is always maintained at a high temperature. Attached Figure Description

[0034] Figure 1 This is a schematic diagram of a cooking method using a cooking appliance according to an embodiment of this application;

[0035] Figure 2 This is a schematic diagram of temperature changes at various stages during the cooking process of a cooking appliance according to an embodiment of this application. The cooking method of this appliance is to control the temperature inside the inner pot.

[0036] Figure 3 This is a schematic diagram of the power changes of a cooking appliance at different stages during cooking, according to another embodiment of this application. The cooking method of this cooking appliance is to control the power of the heating device.

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

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

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

[0040] Figure 7 for Figure 6 A schematic diagram of the emulsification structure of a Chinese cooking appliance.

[0041] Explanation of reference numerals in the attached figures

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

[0043] One embodiment of this application provides a cooking method using a cooking appliance. This cooking method is used for cooking ingredients containing broth. Please refer to [link to relevant documentation]. 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 disposed in the cooking cavity 10a. When the soup in the cooking cavity 10a is boiling, it can enter the emulsifying structure 30 and flow back from the emulsifying structure 30.

[0044] Among them, cooking appliances refer to household appliances that can be used for cooking, such as rice cookers, pressure cookers, stew pots or health pots, or the combination of an induction cooker and a cooking structure with an inner pot 10 and an emulsification structure 30.

[0045] Cooking appliances can be either pressurized or unpressurized.

[0046] It should be noted that the cooking method of the cooking appliance in this application is mainly applicable to atmospheric pressure cooking scenarios. Therefore, when using the cooking method described in any embodiment of this application, the pressurized cooking appliance also needs to cooperate with its pressure relief valve to release air so that the pressure inside the cooking chamber 10a is in a non-pressurized state (i.e., the cooking chamber 10a is not in a closed pressurized state) or an atmospheric pressure state. By releasing air through atmospheric pressure boiling, it helps to remove water-soluble fishy smells and other unpleasant flavors from the chamber, ensuring a richer and more fragrant taste in the soup.

[0047] Emulsifying structure 30 is a structure that enables the fat and protein in the broth to mix and emulsify, thereby forming an emulsion system with the water in the broth. Its specific structural form is not limited.

[0048] For example, please refer to Figure 5The emulsifying structure 30 includes an emulsifying body with emulsifying pores 30a. When the broth is boiling, it passes through the emulsifying pores 30a, thus moving from a large space to a very small space, greatly increasing the speed of the broth's movement. During this high-speed movement, the fats and proteins in the broth continuously collide to form small particles, allowing these small particles to mix with water and form an inclusive emulsion system, thereby thickening the broth.

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

[0050] It should be noted that the specific method of achieving broth reflux is not limited. For example, the emulsification structure 30 may include an emulsification body with emulsification holes 30a. Broth is emulsified as it enters the emulsification body through the emulsification holes 30a, and the broth in the emulsification body can also flow out of the emulsification body through the emulsification holes 30a, thereby achieving 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. The emulsifying body prevents the soup from expanding further, causing it to move to both sides. Because the emulsifying body has emulsification holes 30a, the emulsifying body concentrates the energy of the soup boiling at the emulsification holes 30a, thereby making the energy at the emulsification holes 30a greater and the soup boiling more violently.

[0052] For example, please refer to Figure 7 The emulsifying body may also have a reflux hole 30b, through which broth can enter the emulsifying body through the emulsification hole 30a and flow out of the emulsifying body through the reflux hole 30b. The reflux hole 30b is used to allow broth entering the emulsifying body to flow back to the cooking cavity 10a outside the emulsifying structure 30, to prevent broth from being continuously heated and squeezed into the emulsifying body, making it difficult to flow back and thus failing to continuously supply liquid.

[0053] Please see Figure 1 and Figure 2 The cooking method of this cooking appliance includes the following steps:

[0054] Step S1: Control the cooking appliance to enter the heating stage, and control the heating device 20 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.

[0055] Step S2: Control the cooking appliance to enter the boiling stage. By controlling the power of the heating device 20, the temperature inside the inner pot 10 is switched from the first set temperature T0 to the second set temperature T1, and then from the second set temperature T1 back to the first set temperature T0. The second set temperature T1 is greater than the first set temperature T0.

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

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

[0058] The heating device 20 can heat the inner pot 10 in any way. For example, it can heat the bottom of the inner pot 10 of the cooking appliance, or it can heat other parts of the inner pot 10. It can also heat the inner pot 10 in other ways, such as by introducing high-temperature steam from the outside into the inner pot 10.

[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 the actual situation.

[0060] It should be noted that, under normal pressure, the broth inside the cooking chamber 10a should not be kept in a state of vigorous boiling. This is because vigorous boiling will not only cause excessive evaporation of water from the broth, but will also increase the turbidity of the broth (such as the leaching of bone marrow, which will make the broth cloudy).

[0061] Therefore, on the one hand, the heating device 20 should not continuously use high power to heat the inner liner 10, and thus 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 should not exceed 10℃.

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

[0063] In addition, during the heating phase, the temperature can be rapidly increased to the first set temperature T0 to shorten the cooking time.

[0064] The cooking method of the cooking appliance in this application embodiment is used for cooking ingredients with broth. The broth in the cooking cavity 10a of the cooking appliance, while boiling, can enter the emulsification structure 30 and then flow back from the emulsification structure 30. The cooking method includes a heating phase in which the heating device 20 heats the inner pot 10 to bring the temperature inside the inner pot 10 to a first set temperature T0 that causes the broth to boil. During the boiling phase, by controlling the power of the heating device 20, the temperature inside the inner pot 10 is switched from the first set temperature T0 to a second set temperature T1, and then from the second set temperature T1 back to the first set temperature T0, wherein the second set temperature T1 is greater than the first set temperature T0. It can be seen that during the above temperature switching process, the temperature inside the inner pot 10 always exceeds the first set temperature T0, thus enabling the broth in the cooking cavity 10a to be in a boiling state and enter the emulsification structure 30. The emulsification structure 30 allows the fat and protein in the broth to mix and emulsify, and then mix with the water in the broth to form an emulsion system, thereby achieving the effect of thickening the broth. On the other hand, the temperature switching also includes the process of lowering 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 of the soup can be slowed down, so that the soup entering the emulsification structure 30 can flow back. This avoids the problem of poor soup flow when the temperature inside the inner pot 10 is always maintained at a high temperature.

[0065] Temperature switching includes the temperature change process from the first set temperature T0 to the second set temperature T1, and the temperature change process from the second set temperature T1 to the first set temperature T0, but it does not mean that temperature switching can only include the above two temperature change processes. Depending on the actual situation, the above temperature switching may also include other control of the temperature inside the inner liner 10.

[0066] For example, please refer to Figure 2 Temperature switching includes:

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

[0068] Specifically, the temperature inside the inner pot 10 is maintained at the second set temperature T1 for a first set time period. The specific duration of the first set time period can be set according to actual conditions (such as the ingredients being cooked, the user's taste preferences, the volume of the soup, etc.).

[0069] By controlling the temperature inside the inner pot 10 to be maintained 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 inside the inner liner 10 is controlled to drop from the second set temperature T1 to the first set temperature T0, and the temperature inside the inner liner 10 is controlled to be maintained at the first set temperature T0 within the second set time period.

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

[0073] Specifically, the temperature inside the inner pot 10 is maintained at the first set temperature T0 for a second set time period. The specific duration of the second set time period can also be set according to actual conditions (such as the ingredients being cooked, the user's taste preferences, the volume of the soup, etc.).

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

[0075] For example, the sum of the time for the temperature inside the inner liner 10 to drop from the second set temperature T1 to the first set temperature T0 and the second set time is not less than 0.5s.

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

[0077] For example, when the temperature inside the inner liner 10 is at a first set temperature T0, the power of the heating device 20 is increased so that the temperature inside the inner liner 10 rises to a second set temperature T1.

[0078] When the temperature inside the inner liner 10 is at the second set temperature T1, the power of the heating device 20 is reduced so that the temperature inside the inner liner 10 drops to the first set temperature T0.

[0079] Of course, depending on the specific method of temperature switching inside the inner liner 10, the power control method of the heating device 20 will not be exactly the same.

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

[0081] When the temperature inside the inner liner 10 rises from the first set temperature T0 to the second set temperature T1, the power of the heating device 20 is reduced so that the temperature inside the inner liner 10 is maintained at the second set temperature T1.

[0082] Specifically, during the temperature rise inside the inner liner 10, when the temperature inside the inner liner 10 reaches the second set temperature T1, in order to maintain it at that value, it is necessary to reduce the power of the heating device 20 so that the heat dissipation inside the inner liner 10 is equivalent to the heat supply of the heating device 20, thereby enabling the temperature inside the inner liner 10 to be maintained at the second set temperature T1.

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

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

[0087] Of course, in some embodiments, the heating device 20 may heat the inner liner 10 with a fixed power so that the temperature inside the inner liner 10 continues to drop from the second set temperature T1 until the temperature no longer changes. At this time, the temperature inside the inner liner 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 liner 10 can be switched only once.

[0089] Of course, multiple temperature changes can be made to enhance the thickening effect of the broth. For example, at least two temperature changes can be made during the boiling stage.

[0090] In one specific embodiment, when the boiling stage involves multiple temperature switching, the specific method for controlling the power of the heating device 20 to perform multiple temperature switching is as follows:

[0091] When the temperature inside the inner liner 10 is at the first set temperature T0, the heating device 20 heats the inner liner 10 with a power of 1000W, causing the temperature inside the inner liner 10 to rise. When the temperature inside the inner liner 10 reaches the second set temperature T1, the power of the heating device 20 is reduced to 800W to maintain the temperature inside the inner liner 10 at the second set temperature T1. When the temperature inside the inner liner 10 is maintained at the second set temperature T1 for a first set duration, the power of the heating device 20 is reduced to 400W to cause the temperature inside the inner liner 10 to drop. When the temperature inside the inner liner 10 drops to the first set temperature T0, the power of the heating device 20 is increased to 500W to maintain the temperature inside the inner liner 10 at the first set temperature T0. When the temperature inside the inner liner 10 is maintained at the first set temperature T0 for a second set duration, the power of the heating device 20 is increased to 1000W, thereby causing the temperature inside the inner liner 10 to start rising again, entering the second temperature switching cycle, and so on.

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

[0093] Please see Figure 2 In the first switching phase, the time it takes for the temperature inside the inner liner 10 to rise from the first set temperature T0 to the second set temperature T1 is the third set time Δt1.

[0094] In the second switching phase, the time it takes for the temperature inside the inner liner 10 to rise from the first set temperature T0 to the second set temperature T1 is the fourth set time △t2, where the fourth set time △t2 is greater than the third set time △t1.

[0095] Specifically, in the first switching stage, by controlling the power of the heating device 20, the temperature inside the inner liner 10 can be switched only once or multiple times. In the second switching stage, the temperature inside the inner liner 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 inside the inner pot 10 to rise from the first set temperature T0 to the second set temperature T1, the faster the temperature rises inside the inner pot 10, and the more vigorously the soup boils. Therefore, by combining the above-mentioned time with the value of the second set temperature T1, it can be determined whether the soup has reached the predetermined boiling point. Thus, by controlling the length of this time and the value of the second set temperature T1, the degree of emulsification and thickening of the soup can be controlled.

[0097] Furthermore, the fourth set duration Δt2 is greater than the third set duration Δt1, meaning that the boiling of the broth in the cooking chamber 10a is more vigorous in the first switching stage than 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, the first switching stage uses higher power to rapidly dissolve more nutrients such as fat and protein from the ingredients, while the second switching stage primarily uses medium to low heat to promote the dissolution of substances from the ingredients, thereby increasing the broth concentration. Moreover, because the boiling of the broth in the second switching stage is more gradual than in the first switching stage, it also helps prevent excessive evaporation of the broth and avoids the problem of the broth becoming cloudy due to continuous vigorous boiling.

[0098] It should be noted that the specific values ​​of the third set duration △t1 and the fourth set duration △t2 also need to be set according to the actual situation (such as the ingredients being cooked, the user's taste, the volume of the soup, etc.).

[0099] For example, the third setting is that the duration △t1 is no greater than 5s.

[0100] For example, the fourth setting is that the duration Δt2 is not less than 5s and not greater than 12s.

[0101] Another embodiment of this application provides a cooking device, which is disposed 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 disposed in the cooking cavity 10a so that during the cooking of food with broth, the broth in the cooking cavity 10a in a boiling state enters the emulsifying structure 30 and flows back from the emulsifying structure 30.

[0102] The cooking device includes 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 to 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 to control the cooking appliance to enter the boiling stage, and to control the power of the heating module to make the temperature inside the inner pot 10 rise from the first set temperature T0 to the second set temperature T1, and then fall from the second set temperature T1 back to the first set temperature T0, wherein the second set temperature T1 is greater than the first set temperature T0.

[0104] This application provides a computer-readable storage medium storing computer-executable instructions that can be executed by a processor to implement the steps of the cooking method of any of the above embodiments.

[0105] Computer-readable storage media can be FRAM, ROM, PROM, EPROM, EEPROM, flash memory, magnetic surface memory, optical disc, or CD-ROM, or various devices including one or any combination of the above-mentioned memories.

[0106] Executable instructions can take the form of programs, software, software modules, scripts, or code, written in any form of programming language (including compiled or interpreted languages, or declarative or procedural languages), and can be deployed in any form, including as stand-alone programs or as modules, components, subroutines, or other units suitable for use in a computer environment.

[0107] For example, executable instructions may, but do not necessarily, correspond to files in a file system. They 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.

[0108] For example, executable instructions may be deployed to execute on a single computing device, or on multiple computing devices located in one location, or on multiple computing devices distributed across multiple locations and interconnected via a network.

[0109] This application provides a cooking appliance, which includes an inner pot 10, an emulsifying structure 30, a heating element, a memory, and a processor. The inner pot 10 has a cooking cavity 10a, and the emulsifying structure 30 is disposed within the cooking cavity 10a so that, during the cooking of ingredients containing broth, the boiling broth in the cooking cavity 10a enters the emulsifying structure 30 and flows back from the emulsifying structure 30. The heating element 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 this application all achieve soup thickening by controlling the temperature inside 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, please refer to Figure 3 The 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 with the first set power P1 within the fifth set time period △t3.

[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 with the second set power P2 within the sixth set time △t4.

[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 with the third set power P3 within the seventh set time △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 1500W and not more than 3800W, preferably not less than 1800W and not more than 2200W. The fifth set duration Δt3 is not less than 5min.

[0116] It should be noted that the first heating stage is a high-heat dissolving stage. This process mainly ensures that the internal and external temperatures of the ingredients are heated evenly. At the same time, under high power, the broth boils violently, and the ingredients collide vigorously. This results in more substances being dissolved from the ingredients, such as fats, proteins, and amino acids. Furthermore, because the cooking appliance is equipped with an emulsification structure 30, the broth in the cooking cavity 10a boils and churns even more violently, further increasing the amount of substances dissolved from the ingredients.

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

[0118] It should be noted that the second heating stage is a medium-heat emulsification stage. In addition to allowing nutrients from the ingredients to dissolve, the key aspect of this stage is the continuous collision of fat particles into smaller spheres. This increases the contact area with proteins and other substances, increasing the chance of emulsification and making the broth richer. Furthermore, because the cooking appliance is equipped with an emulsification structure 30, the dissolved fats from the food can form an emulsion more quickly and stably, significantly increasing the broth's concentration.

[0119] The third setting is that the power P3 is less than 900W, preferably not less than 400W and not more than 600W, and the seventh setting is that the duration Δt5 is not less than 5min.

[0120] It should be noted that the third heating stage is the low-heat mellowing stage. The main purpose of this stage is to cook over low heat so that the churning inside the cooking cavity 10a is not too violent. At this time, the fats, proteins and other substances dissolved from the food continuously react slowly with the small amount of oxygen in the cavity. This can promote fat oxidation, Maillard reaction and other processes, which can enhance the flavor of the food.

[0121] Of course, depending on the ingredients being cooked and the user's personal taste, one of the first, second, and third heating stages can be omitted.

[0122] 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.

[0123] 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. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application are included within the scope of protection of this application.

Claims

1. A cooking method of a cooking appliance for cooking food material having soup, characterized by, The cooking appliance comprises a liner having a cooking cavity, a heating device for heating the liner, and an emulsification structure arranged in the cooking cavity, the soup in the cooking cavity can enter the emulsification structure and backflow from the emulsification structure in a boiling state, the emulsification structure comprises an emulsification body having emulsification holes, the soup passes through the emulsification holes in the boiling state, the movement speed of the soup is improved in the emulsification holes, and the soup is emulsified in the process of passing through the emulsification holes, and the cooking method comprises: controlling the cooking appliance to enter a temperature rising phase, and controlling the heating device to heat the liner so that the temperature in the liner reaches a first set temperature at which the soup boils; controlling the cooking appliance to enter a boiling phase, and controlling the power of the heating device so that the temperature in the liner is switched from the first set temperature to a second set temperature and then 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, wherein, The temperature switching comprises: controlling the temperature in the liner to rise from the first set temperature to the second set temperature, and controlling the temperature in the liner to maintain at the second set temperature for a first set time length.

3. The cooking method according to claim 1, wherein, In the boiling phase, the control of the power of the heating device comprises: when the temperature in the liner rises from the first set temperature to the second set temperature, reducing the power of the heating device so that the temperature in the liner maintains at the second set temperature.

4. The cooking method according to claim 1, wherein, The temperature switching comprises: controlling the temperature in the liner to drop from the second set temperature to the first set temperature, and controlling the temperature in the liner to maintain at the first set temperature for a second set time length.

5. The cooking method according to claim 4, wherein, The sum of the time length for controlling the temperature in the liner to drop from the second set temperature to the first set temperature and the second set time length is not less than 0.5s.

6. The cooking method according to claim 1, wherein In the boiling phase, the control of the power of the heating device comprises: when the temperature in the liner drops from the second set temperature to the first set temperature, increasing the power of the heating device so that the temperature in the liner maintains at the first set temperature.

7. The cooking method according to claim 1, wherein In the boiling phase, at least two times of the temperature switching are performed.

8. The cooking method according to claim 7, wherein, The boiling phase comprises a first switching phase and a second switching phase in which at least one time of the temperature switching is performed respectively; in the first switching phase, the time length for controlling the temperature in the liner to rise from the first set temperature to the second set temperature is a third set time length; in the second switching phase, the time length for controlling the temperature in the liner to rise from the first set temperature to the second set temperature is a fourth set time length, wherein the fourth set time length is greater than the third set time length.

9. The cooking method according to claim 8, wherein, The third set time length is not greater than 5s; and / or, the fourth set time length is not less than 5s and not greater than 12s.

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℃.

11. A cooking apparatus provided in a cooking appliance, characterized in that, The cooking appliance comprises an inner container having a cooking cavity and an emulsification structure arranged in the cooking cavity to enable the soup in a boiling state in the cooking cavity to enter the emulsification structure and backflow from the emulsification structure during cooking of food material with soup, the emulsification structure comprises an emulsification body having emulsification holes through which the soup in the boiling state passes, the movement speed of the soup is improved in the emulsification holes, and the soup is emulsified during passing through the emulsification holes, and the cooking device comprises: a heating module for heating the inner container; a control module for controlling the cooking appliance to enter a temperature rising stage, controlling the heating module to heat the inner container so that the temperature in the inner container reaches a first set temperature at which the soup boils, and for controlling the cooking appliance to enter a boiling stage, controlling the power of the heating module to enable the temperature in the inner container to rise from the first set temperature to a second set temperature and then to drop 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 by The storage medium stores computer executable instructions which can be executed by the processor to implement the steps of the cooking method of any one of claims 1-10.

13. A cooking appliance characterized in that, comprises: an inner container having a cooking cavity; an emulsification structure arranged in the cooking cavity to enable the soup in a boiling state in the cooking cavity to enter the emulsification structure and backflow from the emulsification structure during cooking of food material with soup; a heating assembly for heating the inner container; a memory for storing computer executable instructions; a processor for executing the computer executable instructions to implement the steps of the cooking method of any one of claims 1-10.

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