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, 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 process of the cooking electric appliance comprises a pressure relief stage and a pressure-relief boiling stage after the pressure relief stage. The cooking method comprises the steps that the cooking electric appliance is controlled to enter the boiling stage after pressure relief, the heating device is controlled to heat the inner container at the first set power, the cooking electric appliance is controlled to exhaust, and therefore the soup is continuously boiled within the pressure range that the pressure in the pot is not larger than 10 kpa. 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] In the related art, when cooking appliances are cooking meat ingredients with soup, there are problems such as little dissolution of nutrients such as protein and fat in the meat ingredients, and water-insoluble substances such as fat cannot be effectively dissolved in water, making the soup not rich enough. Summary of the invention

[0003] 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.

[0004] To achieve the above purpose, the technical solution of the embodiment of the present application is implemented as follows:

[0005] A first aspect of an embodiment of the present application provides a cooking method of a cooking appliance, which is used for cooking food with soup. 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. The soup in the cooking cavity can enter the emulsifying structure in a boiling state and flow back from the emulsifying structure. The cooking process of the cooking appliance comprises a pressure relief stage and a post-pressure relief boiling stage located after the pressure relief stage. The cooking method comprises:

[0006] The cooking appliance is controlled to enter the boiling stage after pressure relief, the heating device is controlled to heat the inner pot at a first set power, and the cooking appliance is controlled to exhaust air, so that the soup continues to boil within a pressure range in which the pressure in the pot is not greater than 10 kPa.

[0007] In one embodiment, in the process of controlling the heating device to heat the inner pot at the first set power, the cooking method includes:

[0008] If the pressure in the pot is less than a first set pressure, the heating device is controlled to intermittently heat or continuously heat the inner pot, wherein the first set pressure is equal to the starting pressure of the cooking cavity in a closed state; and / or,

[0009] If the pressure in the pot is not less than the first set pressure, the cooking cavity is controlled to continuously release pressure, wherein the first set pressure is equal to the starting pressure of the cooking cavity in a closed state.

[0010] In one implementation, the first set power is no more than 1000w.

[0011] In one embodiment, after controlling the heating device to heat the inner pot at a first set power, the cooking method further includes:

[0012] The power of the heating device is controlled to switch from the first set power to a second set power and then from the second set power to the first set power, wherein the second set power is greater than the first set power.

[0013] In one implementation, the second set power is not less than 1.15 times the first set power.

[0014] In one embodiment, the cooking process of the cooking appliance further includes a pre-pressure relief boiling stage before the pressure relief stage, and the cooking method includes:

[0015] The cooking appliance is controlled to enter the boiling stage before pressure relief, the heating device is controlled to heat the inner pot at a third set power, and the cooking appliance is controlled to at least intermittently exhaust gas, so that the soup continues to boil within a pressure range in the pot not exceeding 30 kPa.

[0016] In one embodiment, in the process of controlling the heating device to heat the inner pot at the third set power, the cooking method includes:

[0017] If the pressure in the pot is less than a second set pressure, the heating device is controlled to intermittently heat or continuously heat the inner pot, wherein the second set pressure is equal to the starting pressure of the cooking cavity in a closed state; and / or,

[0018] If the pressure in the pot is not less than the second set pressure, the cooking cavity is controlled to release pressure continuously or intermittently, wherein the second set pressure is equal to the starting pressure of the cooking cavity in a closed state.

[0019] In one implementation, the third set power is no more than 1000w.

[0020] In one embodiment, in the process of controlling the heating device to continuously heat the inner pot, the cooking method further includes:

[0021] The cooking chamber is controlled to release pressure continuously or intermittently.

[0022] In one embodiment, the cooking process of the cooking appliance includes a high-temperature heating stage between the boiling stage before pressure relief and the pressure relief stage, and the cooking method includes:

[0023] Controlling the cooking appliance to enter the high-temperature heating stage, and controlling the heating device to heat the inner pot, so that the cooking cavity enters a closed pressurized state; wherein the third set power is not greater than 2200w;

[0024] The cooking cavity is controlled to maintain the closed pressurized state or to release pressure intermittently, so that the pressure in the pot is less than 150 kPa.

[0025] In one embodiment, during the pressure release stage, the cooking method includes:

[0026] If the pressure in the pot is not less than a third set pressure, controlling the cooking cavity to release pressure intermittently at a first set frequency;

[0027] If the pressure in the pot is lower than the third set pressure, the cooking cavity is controlled to release pressure intermittently at a second set frequency, wherein the second set frequency is higher than the first set frequency.

[0028] 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:

[0029] A heating module, used for heating the inner tank;

[0030] A pressure module, used to form a closed space in the cooking cavity;

[0031] The control module is used to control the cooking appliance to enter the boiling stage after pressure relief, control the heating device to heat the inner pot at a first set power, and control the cooking appliance to exhaust air so that the soup continues to boil within a pressure range in which the pressure in the pot is not greater than 10kpa.

[0032] 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.

[0033] A fourth aspect of the embodiments of the present application provides a cooking appliance, comprising:

[0034] An inner pot having a cooking cavity;

[0035] 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;

[0036] A heating component, used for heating the inner tank;

[0037] A memory, wherein the memory stores computer executable instructions;

[0038] A processor is used to execute the computer executable instructions to implement the steps of the cooking method described above.

[0039] 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 ingredients 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 a post-pressure relief boiling stage located after the pressure relief stage, controlling the heating device to heat the inner pot with a first set power, and controlling the exhaust of the cooking appliance to allow the soup to continue to boil within a pressure range where the pressure in the pot is not greater than 10kpa. Taking meat ingredients with soup as an example, on the one hand, by heating the inner pot with the first set power, the soup can continue to boil and enter the emulsification structure, and 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, adding a post-pressure relief boiling stage after the pressure relief stage can extend the boiling time of the soup, so that more nutrients such as protein and fat in the soup can be dissolved. In addition, the cooking appliance is connected to the outside world for exhaust so that the pressure in the pot is no more than 10kPa. The steam in the cooking chamber can be discharged in time without causing excessive water loss due to excessive pressure in the pot. The fat in the soup can also fully contact and react with the outside air, thereby improving the aroma of the soup and further increasing the concentration of the soup. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 A schematic diagram of a cooking method of a cooking appliance according to an embodiment of the present application;

[0041] Figure 2 This is a schematic diagram of temperature changes of a cooking appliance at various stages of a cooking process according to an embodiment of the present application;

[0042] Figure 3 This is a schematic diagram of temperature changes of a cooking appliance at various stages during a cooking process according to another embodiment of the present application;

[0043] Figure 4 A schematic diagram of power changes of a cooking appliance at various stages during a cooking process according to an embodiment of the present application;

[0044] Figure 5 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;

[0045] Figure 6 This is a schematic diagram of the internal structure of a cooking appliance according to an embodiment of the present application;

[0046] Figure 7 for Figure 6 A schematic diagram of the structure of the middle liner, emulsification structure and heating device;

[0047] Figure 8 for Figure 7 Schematic diagram of the structure of the emulsified structure;

[0048] Fig. 9 This is a simplified structural diagram of a cooking appliance according to another embodiment of the present application;

[0049] Fig.10 for Fig. 9 Schematic diagram of the structure of the emulsified structure.

[0050] Description of Reference Numerals

[0051] Inner pot 10; cooking cavity 10a; heating device 20; emulsification structure 30; emulsification hole 30a; reflux hole 30b. DETAILED DESCRIPTION

[0052] An embodiment of the present application provides a cooking method of a cooking appliance, see Figure 6 , Figure 7 and Fig. 9 The cooking method of the cooking appliance is used for cooking food with soup. The cooking appliance comprises 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 flow back from the emulsifying structure 30.

[0053] 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 .

[0054] It should be noted that the cooking method is suitable for cooking ingredients with soup, and this application is described by taking cooking meat ingredients with soup as an example. There is no limit to the way of cooking meat ingredients, such as making soup, stewing meat, stewing meat, etc. Of course, the types of ingredients to be cooked are not limited to meat, and the cooking method can also be used for any other kind of ingredients with soup.

[0055] 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.

[0056] For example, see Figure 8 and Fig.10 The 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.

[0057] 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.

[0058] 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.

[0059] Specifically, when the heating device 20 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 energy of boiling soup to the emulsifying hole 30a, so that the energy at the emulsifying hole 30a is greater, and the soup rolls more violently.

[0060] For example, see Fig.10 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.

[0061] See also Figures 1 to 4 The cooking process of the cooking appliance includes a pressure relief stage and a post-pressure relief boiling stage located after the pressure relief stage, and the cooking methods include:

[0062] Step S1: Control the cooking appliance to enter the boiling stage after pressure relief, control the heating device 20 to heat the inner pot 10 at a first set power, and control the cooking appliance to exhaust air so that the soup continues to boil within a pressure range of no more than 10 kPa in the pot.

[0063] Specifically, under the first set power, the heating device 20 can heat the inner pot 10 to boil the soup in the cooking cavity 10a, so that the soup can enter the emulsification structure 30 through boiling to achieve the effect of emulsification and thickening.

[0064] The first set power should not be too large to prevent the pressure in the pot of the cooking appliance from exceeding the pressure range of 10kPa when exhausting. Exemplarily, the first set power is not greater than 1000w, preferably not less than 300w, and not greater than 600w.

[0065] In addition, the pressure relief stage refers to the stage in which the heating device 20 relieves pressure after high-temperature cooking of the inner pot 10. The pressure relief method is not limited, such as through natural cooling, water cooling, air cooling, etc. or by continuously opening the pressure relief valve, thereby reducing the pressure in the accommodating chamber to the target pressure.

[0066] In the related art, the cooking appliance stops cooking after the pressure is released, and the pressure in the cooking chamber 10a returns to normal pressure. Therefore, after the user opens the lid, there are a series of problems such as a lot of water vapor, a strong stewing smell, grease floating on the surface, and the soup is clear and not thick. This is because the boiling degree in the pot of the cooking appliance is not enough, and the soup cannot be effectively emulsified. At the same time, the soup has little contact with external oxygen.

[0067] In the present application, during the boiling stage after pressure relief, the accommodating chamber of the cooking appliance is interconnected with the outside world, and the pressure in the pot is controlled to be no more than 10 kPa by exhausting the cooking appliance to the outside world and adjusting the power of the heating device 20. Therefore, the internal steam can be discharged in time, and after continuous boiling and rolling, it has an effect similar to boiling over a low fire, and the fat on the surface of the soup will come into contact with the air to fully react, thereby improving the aroma and concentration of the soup.

[0068] It should be noted that the cooking method of the cooking appliance can be to monitor the pressure in the pot by controlling the sensor and adjust the power. If the pressure rise is detected, the heating is stopped immediately or the heating power is lowered to ensure that the pressure in the pot does not exceed 10kpa during the boiling stage after the pressure is released.

[0069] In addition, 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.

[0070] The cooking method of the cooking appliance of the embodiment of the present application is used to cook ingredients 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 a post-pressure relief boiling stage located after the pressure relief stage, controlling the heating device 20 to heat the inner pot 10 with a first set power, and controlling the exhaust of the cooking appliance to make the soup continue to boil within the pressure range of the pot pressure not greater than 10kpa. Taking the cooking of meat ingredients with soup as an example, on the one hand, by heating the inner pot 10 with the first set power, the soup can continue to boil and enter the emulsification structure 30, and 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, adding a post-pressure relief boiling stage after the pressure relief stage can extend the boiling time of the soup, so that more nutrients such as protein and fat in the soup can be dissolved. In addition, the cooking appliance is connected to the outside for exhaust so that the pressure in the pot is not more than 10 kPa. The steam in the cooking cavity 10a can be discharged in time without causing excessive water loss due to excessive pressure in the pot. The fat in the soup can also fully contact and react with the outside air, thereby improving the aroma of the soup and further increasing the concentration of the soup.

[0071] In one embodiment, in the process of controlling the heating device 20 to heat the inner pot 10 at a first set power, the cooking method includes:

[0072] If the pressure in the pot is less than the first set pressure, the heating device 20 is controlled to intermittently or continuously heat the inner pot 10, wherein the first set pressure is equal to the starting pressure of the cooking cavity 10a in the closed state.

[0073] Specifically, during the cooking process of the cooking appliance, when the pressure in the pot is very low (such as when cooking just begins), the cooking cavity 10a is not sealed and is connected to the outside world (such as when the float valve of the pressure cooker is not lifted up when the pressure is very low, so the cooking cavity 10a can be exhausted through the float valve). As the heating device 20 continues to heat, the pressure in the pot continues to rise. When the pressure in the pot rises to a certain level, if the cooking method of the present application is not used to control the exhaust of the cooking appliance, the cooking cavity 10a will enter a closed state (such as when the float valve is lifted up, the cooking cavity 10a is in a closed state). The pressure at this time is the starting pressure of the cooking cavity 10a in the closed state.

[0074] In fact, the cooking method of the present application controls the exhaust of the cooking appliance during the boiling stage after pressure relief. Therefore, when the pressure in the pot is lower than the first set pressure, that is, lower than the starting pressure (including normal pressure), since the cooking cavity 10a is not in a closed state, the cooking appliance can be connected to the outside world and exhaust.

[0075] For example, if the cooking appliance has a float valve or a pressure relief valve, if the pressure in the pot is less than the first set pressure, the cooking cavity 10a can be connected to the outside world through the float valve. Of course, the pressure relief valve can also be controlled to open so that the cooking cavity 10a is connected to the outside world through the pressure relief valve, thereby forming a double channel, thereby ensuring that the cooking cavity 10a is not pressurized, so that the soup continues to boil and emulsify and contact with the outside air, thereby improving the aroma and concentration of the soup. Therefore, by controlling the power and the opening of the pressure relief valve, the soup can be continuously boiled and better contacted with the outside air.

[0076] The first set pressure is equal to the starting pressure of the cooking chamber 10a in the closed state, and generally speaking, the starting pressure is determined according to the specific conditions of the cooking appliance, but is less than 10 kPa. For example, the starting pressure is 4 kPa.

[0077] In addition, if the pressure in the pot is lower than the first set pressure, the heating device 20 can be controlled to heat the inner pot 10 intermittently.

[0078] There is no limit to the way of intermittently heating the inner pot 10. For example, the heating device 20 may be controlled to heat by timing, and its power adjustment ratio may be determined according to the actual cooking situation, such as the power adjustment ratio may be n / 16, where n is any one of 1-15. Taking n as 10 as an example, in a cycle of 16 seconds, the heating device 20 is controlled to heat for 10 seconds, and the heating device 20 is controlled to stop heating for 6 seconds. In this way, the effect of intermittent heating can be achieved.

[0079] Of course, the heating device 20 may also be controlled to continuously heat the inner container 10 .

[0080] In one embodiment, in the process of controlling the heating device 20 to heat the inner pot 10 at a first set power, the cooking method includes:

[0081] If the pressure in the pot is not less than the first set pressure, the pressure in the cooking cavity 10a is controlled to be continuously released, wherein the first set pressure is equal to the starting pressure of the cooking cavity 10a in the closed state.

[0082] Specifically, if the pressure in the pot is not less than the first set pressure, if the pressure in the cooking cavity 10a is not controlled to be continuously released, the cooking cavity 10a will enter a closed state, and if heating is continued without exhausting, the pressure in the pot will continue to rise, and the soup in the cooking cavity 10a will not boil. Therefore, the present application controls the continuous pressure release in the cooking cavity 10a so that the cooking cavity 10a can still be connected to the outside to exhaust. Therefore, the cooking cavity 10a will not be closed and pressurized due to the pressure in the pot being higher than the starting pressure, and thus there will not be a series of problems such as a lot of water vapor and a serious stewed smell.

[0083] Since the soup needs to continue to boil within the pressure range of no more than 10kpa in the pot during the boiling stage after pressure relief, continuous pressure relief in the cooking cavity 10a is controlled to ensure that the gas in the cooking cavity 10a is continuously discharged, delaying the pressure rise in the cooking cavity 10a, thereby ensuring that the pressure does not rise too quickly.

[0084] It should be noted that controlling the continuous pressure release in the cooking cavity 10a does not mean that the pressure in the cooking cavity 10a is reduced. This is because during the process of heating the inner pot by the heating device 20, the temperature and pressure in the cooking cavity 10a are constantly rising. If the effect of controlling the continuous pressure release in the cooking cavity 10a on the pressure in the pot is less than the effect of heating by the heating device 20, the temperature and pressure in the cooking cavity 10a will still rise, but the rising speed will be reduced. Of course, when the power of the heating device 20 is relatively low, the pressure in the pot can also be maintained at a set value or reduced.

[0085] There is no limitation on the method of controlling the continuous pressure relief in the cooking cavity 10a, as long as the cooking cavity 10a can be continuously exhausted and pressure relieved. For example, the pressure relief valve of the cooking appliance is controlled to be continuously opened.

[0086] In a specific embodiment, the cooking appliance includes a float valve and a pressure relief valve. If the pressure in the pot is not less than a first set pressure, the float valve is lifted, and the cooking cavity 10a cannot be connected to the outside world through the float valve. The pressure relief valve is controlled to be continuously opened, so that the cooking cavity 10a can be connected to the outside world through the pressure relief valve to exhaust.

[0087] In addition, during the boiling stage after pressure relief, by setting the first power and controlling the exhaust of the cooking appliance, the pressure in the pot can be controlled to be only within a range less than the first set pressure, or to be controlled to be only within a range not less than the first set pressure, or to be controlled to be within a range less than the first set pressure in some stages and within a range not less than the first set pressure in other stages.

[0088] In one embodiment, please refer to Figure 5 After controlling the heating device 20 to heat the inner pot 10 at the first set power, the cooking method further includes:

[0089] The power of the heating device 20 is controlled to increase from a first setting power to a second setting power, and then decrease from the second setting power to the first setting power, wherein the second setting power is greater than the first setting power.

[0090] Specifically, when a large piece of food is placed in the cooking cavity 10a, there is a risk that the passage for the soup to enter and exit the emulsifying structure 30 will be blocked. Since the pressure in the pot needs to be no more than 10kPa, the first set power cannot be set too high, such as the first set power needs to be no more than 1000w. Therefore, during the continuous emulsification process at a lower power, the passage for the emulsifying structure 30 to enter and exit is blocked, which hinders the soup from entering and exiting the emulsifying structure 30, resulting in a significant loss of the emulsification effect.

[0091] Thus, by controlling the power of the heating device 20 to switch between the first set power and the second set power, the heating device 20 can be heated at the second set power greater than the first set power for part of the time, that is, by increasing the power, the gas in the cooking chamber 10a increases rapidly, achieving the effect of a sudden increase in pressure, thereby impacting the food blocking the hole, so that the inlet and outlet channels of the emulsifying structure 30 are unblocked, and then switching to the lower first set power to continue heating to prevent the pressure in the pot from being too high, and at the same time, the soup continues to enter the emulsifying structure 30 to prevent food from back-blocking. It can be seen that in the boiling stage after pressure relief, by setting a period of high-power heating time, the problem of reducing the emulsification effect after large pieces of food block the hole can be effectively prevented, and the emulsification effect of the cooking appliance can be ensured to be continuous.

[0092] It should be noted that the second set power should not be too small to avoid poor anti-blocking effect. For example, the second set power is not less than 1.15 times the first set power. The second set power should not be too large to prevent the pressure in the pot from rising too much suddenly. It can be set according to actual conditions. The second set power is preferably 2 times the first set power.

[0093] Exemplarily, the first setting power is 800w, and the second setting power is 1600w.

[0094] In addition, there is no limit to the number of power switching operations according to the actual situation of the cooking process.

[0095] In one embodiment, please refer to Figure 3 The cooking process of the cooking appliance also includes a pre-pressure relief boiling stage before the pressure relief stage, and the cooking method includes:

[0096] The cooking appliance is controlled to enter the boiling stage before pressure relief, the heating device 20 is controlled to heat the inner pot 10 at a third set power, and the cooking appliance is controlled to at least intermittently exhaust gas, so that the soup continues to boil within a pressure range of no more than 30 kPa in the pot.

[0097] Specifically, a pre-pressure relief boiling stage is provided before the pressure relief stage, so that the soup can be boiled multiple times during the cooking process, so that the dissolved substances are well dissolved in the water, avoiding the phenomenon of clear soup with little water.

[0098] It should be noted that the boiling stage before pressure relief is before the pressure relief stage, which does not mean that the above two stages are connected. Because the pressure relief stage is used to reduce the pressure in the cooking cavity 10a from high pressure to normal pressure or low pressure, and the pressure in the pot during the boiling stage before pressure relief is not greater than 30kPa, that is, there is at least one cooking stage with higher temperature and pressure in the pot between the boiling stage before pressure relief and the pressure relief stage, such as a high-temperature heating stage.

[0099] Setting a pre-pressure relief boiling stage before high-temperature and high-pressure cooking and pressure relief can help remove odors (such as fishy smells). The reason is that some ingredients themselves have some odors (such as meat and other ingredients, due to their breeding and storage conditions, will cause unfriendly flavors such as fishy smells). In addition, in the early stages of cooking, the fat in the ingredients will degrade to produce some aldehydes that make the flavor worse. These flavors have a certain degree of water solubility. If they are kept in a closed environment for a long time, they will continue to dissolve in water, causing the taste and flavor of the soup to deteriorate, so they need to be discharged. Therefore, boiling exhaust helps to discharge water-soluble fishy smells and other bad flavors out of the cavity, which can ensure that the soup tastes mellow and has a stronger flavor, and can remove bad flavors from food.

[0100] The third setting power needs to satisfy the requirement that the soup can continue to boil and the pressure in the pot does not exceed 30 kPa when the cooking appliance is at least intermittently exhausted. Exemplarily, the third setting power is not greater than 1000 W, preferably not less than 300 W and not greater than 600 W.

[0101] Controlling the cooking appliance to exhaust at least intermittently means controlling the cooking appliance to exhaust intermittently or continuously. Of course, it can also be intermittent exhaust part of the time and continuous exhaust part of the time, which can be determined according to the actual pressure in the pot.

[0102] Therefore, by controlling the cooking appliance to at least intermittently exhaust the gas and allowing the soup to continue to boil within a pressure range in the pot not exceeding 30 kPa, on the one hand, the boiling soup can enter the emulsifying structure 30 for emulsification and concentration, and on the other hand, the cooking appliance can also expel odors through exhaust.

[0103] In one embodiment, in the process of controlling the heating device 20 to heat the inner pot 10 at a third set power, the cooking method includes:

[0104] If the pressure in the pot is less than the second set pressure, the heating device 20 is controlled to intermittently or continuously heat the inner pot 10, wherein the second set pressure is equal to the starting pressure of the cooking cavity 10a in the closed state.

[0105] Specifically, if the pressure in the pot is lower than the second set pressure, that is, lower than the starting pressure, since the cooking cavity 10a is not in a closed state, the cooking appliance can communicate with the outside and exhaust.

[0106] The heating device 20 can be controlled to intermittently heat the inner pot 10 according to actual conditions. For example, the heating device 20 can be controlled to heat the inner pot 10 at a fixed time. Of course, the heating device 20 can also be controlled to heat the inner pot 10 continuously.

[0107] In one embodiment, in the process of controlling the heating device 20 to heat the inner pot 10 at a third set power, the cooking method includes:

[0108] If the pressure in the pot is not less than the second set pressure, the pressure in the cooking cavity 10a is controlled to be continuously or intermittently released, wherein the second set pressure is equal to the starting pressure of the cooking cavity 10a in the closed state.

[0109] Specifically, when the pressure in the pot is not less than the first set pressure, if the pressure in the cooking cavity 10a is not controlled to be continuously released, the cooking cavity 10a will enter a closed state, thereby causing the odor in the cooking cavity 10a to be unable to be discharged.

[0110] In this way, the pressure in the cooking cavity 10a can be controlled to be continuously released, so that the gas in the cooking cavity 10a can be continuously discharged. In addition, since it is only necessary to control the pressure in the pot to be continuously boiled within a pressure range of no more than 30 kPa, the pressure in the cooking cavity 10a can be controlled to be released intermittently to prevent the safety risk of using the continuous pressure release method as the pressure in the pot gradually increases.

[0111] There is no limitation on the method of controlling the intermittent pressure relief in the cooking cavity 10a, and the intermittent pressure relief in the cooking cavity 10a can also be controlled by timing. For example, when the pressure relief is intermittently released by controlling the pressure relief valve, the pressure relief frequency is n / 16, where n is any one of 1-15. Taking n as 10 as an example, in a cycle of 16s, the pressure relief valve is controlled to be open for 10s and the pressure relief valve is controlled to be closed for 6s. In this way, the effect of intermittent pressure relief can be achieved.

[0112] Alternatively, a fixed set temperature or set pressure may be set, and when the temperature in the cooking cavity 10a or the pressure in the pot reaches the set value, the pressure relief valve is controlled to open.

[0113] Of course, the opening of the pressure relief valve can also be controlled according to the temperature in the cooking cavity 10a or the degree of increase in the pressure in the pot. For example, the pressure relief valve is opened when the pressure difference between the pressure in the pot and the set pressure exceeds 5kPa, or when the temperature in the cooking cavity 10a exceeds 1°C from the set temperature.

[0114] It should be noted that, in the boiling stage before pressure relief, the pressure in the pot can be maintained within a range less than the second set pressure, that is, the pressure in the pot is not increased. When the temperature or pressure reaches a critical value, the heating device 20 is controlled to stop heating.

[0115] Alternatively, the pressure in the pot may be maintained within a range not less than a second set pressure, and the steam in the cooking cavity 10a may be rapidly discharged by controlling continuous or intermittent pressure relief in the cooking cavity 10a (such as controlling the opening of the pressure relief valve), thereby forming a temperature difference or a pressure difference, and causing the liquid in the cooking cavity 10a to boil violently.

[0116] Of course, the pressure in the pot may be maintained within a range less than the second set pressure for part of the time, and maintained within a range not less than the second set pressure for part of the time.

[0117] In addition, since the soup is boiling in both the boiling stage before and after pressure relief, the cooking temperature is basically above 95°C, which can achieve the purpose of cooking the food and dissolving its substances. At the same time, since the emulsification structure 30 is provided, it can achieve the effect of thickening the soup, so the cooking time of the present application is not longer than the cooking time of the cooking method without the emulsification structure 30. To a certain extent, the provision of the emulsification structure 30 and the increase in boiling time can also achieve the effect of saving time.

[0118] On the other hand, due to multiple boilings and not always high pressure cooking, the color and aroma of the cooked soup are improved, and the quality of meat is also significantly improved when cooking meat ingredients. The main reason is that meat ingredients tend to lose too much water under high pressure conditions, while when boiling at low or normal pressure, the ingredients collide continuously and mainly diffuse under the action of heat, which will not cause the meat ingredients to lose too much water and affect the taste.

[0119] In one embodiment, during the process of controlling the heating device 20 to continuously heat the inner pot 10, the cooking method further includes: controlling the continuous or intermittent pressure relief in the cooking cavity 10a.

[0120] Specifically, whether in the boiling stage before pressure relief or in the boiling stage after pressure relief, in the process of controlling the heating device 20 to continuously heat the inner pot 10, the pressure relief in the cooking cavity 10a can be controlled to be continuous or intermittent.

[0121] For example, regarding the pressure relief by controlling the pressure relief valve, during the process of controlling the heating device 20 to continuously heat the inner tank 10, the pressure relief valve can be controlled to continuously or intermittently release pressure to enhance the exhaust effect.

[0122] In one embodiment, please refer to Figures 2 to 5 The cooking process of the cooking appliance includes a high-temperature heating stage between the boiling stage before pressure relief and the pressure relief stage, and the cooking method includes:

[0123] The cooking appliance is controlled to enter a high-temperature heating stage, and the heating device 20 is controlled to heat the inner pot 10, so that the cooking cavity 10a enters a closed pressurized state; wherein the third set power is not greater than 2200w.

[0124] The cooking chamber 10a is controlled to maintain a closed pressurized state or to release pressure intermittently, so that the pressure in the pot is less than 150 kPa.

[0125] Specifically, since the cooking cavity 10a is in a high-temperature and high-pressure cooking environment during the high-temperature heating stage, the cooking cavity 10a should not be continuously depressurized to avoid safety risks.

[0126] In the high temperature heating stage, the heating power, heating time, heating temperature or heating pressure can be controlled. In this stage, due to the effect of temperature, the ingredients continuously dissolve nutrients such as fat and protein, which can give the soup taste and flavor.

[0127] In one embodiment, during the pressure release stage, the cooking method includes:

[0128] If the pressure in the pot is not less than the third set pressure, the cooking cavity 10a is controlled to release pressure intermittently at the first set frequency.

[0129] If the pressure in the pot is lower than the third set pressure, the cooking cavity 10a is controlled to release pressure intermittently at a second set frequency, wherein the second set frequency is higher than the first set frequency.

[0130] Specifically, during the pressure release stage, since the pressure in the cooking chamber 10a needs to be reduced from high pressure to normal pressure or low pressure, in order to avoid safety risks when high-pressure exhaust is performed, the pressure release frequency can be reduced when the pressure in the pot is high, and increased when the pressure in the pot is low.

[0131] The third set pressure can be set according to actual conditions, for example, the third set pressure is 50 kPa.

[0132] In one embodiment, a heating stage is also included before the boiling stage before pressure relief. In this stage, the temperature in the pot is mainly heated to a set temperature or a set pressure, and its power does not exceed 3200W, preferably not less than 800w and not more than 2200w.

[0133] An 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.

[0134] The cooking device includes a heating module, a pressure module and a control module. The heating module is used to heat the inner pot 10. The pressure module is used to form a closed space in the cooking cavity 10a. It can be understood that when the cooking method of the present application is used to control the exhaust of the cooking appliance (such as controlling the opening of the pressure relief valve), a closed space will not be formed inside the cooking cavity 10a.

[0135] The control module is used to control the cooking appliance to enter the boiling stage after pressure relief, control the heating device 20 to heat the inner pot 10 at the first set power, and control the cooking appliance to exhaust so that the soup continues to boil within the pressure range of no more than 10kpa in the pot.

[0136] 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.

[0137] 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.

[0138] 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.

[0139] 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.

[0140] 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.

[0141] 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.

[0142] 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.

[0143] 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, the soup in the cooking cavity can enter the emulsifying structure in a boiling state and flow back from the emulsifying structure, the cooking process of the cooking appliance comprises a pressure relief stage and a post-pressure relief boiling stage located after the pressure relief stage, and the cooking method comprises: The cooking appliance is controlled to enter the boiling stage after pressure relief, the heating device is controlled to heat the inner pot at a first set power, and the cooking appliance is controlled to exhaust air, so that the soup continues to boil within a pressure range in which the pressure in the pot is not greater than 10 kPa.

2. The cooking method according to claim 1, characterized in that: In the process of controlling the heating device to heat the inner pot at the first set power, the cooking method includes: If the pressure in the pot is less than a first set pressure, the heating device is controlled to intermittently heat or continuously heat the inner pot, wherein the first set pressure is equal to the starting pressure of the cooking cavity in a closed state; and / or, If the pressure in the pot is not less than the first set pressure, the cooking cavity is controlled to continuously release pressure, wherein the first set pressure is equal to the starting pressure of the cooking cavity in a closed state.

3. The cooking method according to claim 1 or 2, characterized in that: The first set power is not greater than 1000w.

4. The cooking method according to claim 1, characterized in that: After controlling the heating device to heat the inner pot at a first set power, the cooking method further includes: The power of the heating device is controlled to switch from the first set power to a second set power and then from the second set power to the first set power, wherein the second set power is greater than the first set power.

5. The cooking method according to claim 4, characterized in that: The second set power is not less than 1.15 times the first set power.

6. The cooking method according to claim 1, characterized in that: The cooking process of the cooking appliance further includes a pre-pressure relief boiling stage before the pressure relief stage, and the cooking method includes: The cooking appliance is controlled to enter the boiling stage before pressure relief, the heating device is controlled to heat the inner pot at a third set power, and the cooking appliance is controlled to at least intermittently exhaust gas, so that the soup continues to boil within a pressure range in the pot not exceeding 30 kPa.

7. The cooking method according to claim 6, characterized in that: In the process of controlling the heating device to heat the inner pot at the third set power, the cooking method includes: If the pressure in the pot is less than a second set pressure, the heating device is controlled to intermittently heat or continuously heat the inner pot, wherein the second set pressure is equal to the starting pressure of the cooking cavity in a closed state; and / or, If the pressure in the pot is not less than the second set pressure, the cooking cavity is controlled to release pressure continuously or intermittently, wherein the second set pressure is equal to the starting pressure of the cooking cavity in a closed state.

8. The cooking method according to claim 6, characterized in that: The third set power is not greater than 1000w.

9. The cooking method according to claim 2 or 7, characterized in that: In the process of controlling the heating device to continuously heat the inner pot, the cooking method further includes: The cooking chamber is controlled to release pressure continuously or intermittently.

10. The cooking method according to claim 6, characterized in that: The cooking process of the cooking appliance includes a high-temperature heating stage between the boiling stage before pressure relief and the pressure relief stage, and the cooking method includes: Controlling the cooking appliance to enter the high-temperature heating stage, and controlling the heating device to heat the inner pot, so that the cooking cavity enters a closed pressurized state; wherein the third set power is not greater than 2200w; The cooking cavity is controlled to maintain the closed pressurized state or to release pressure intermittently, so that the pressure in the pot is less than 150 kPa.

11. The cooking method according to claim 1, characterized in that: During the pressure release stage, the cooking method comprises: If the pressure in the pot is not less than a third set pressure, controlling the cooking cavity to release pressure intermittently at a first set frequency; If the pressure in the pot is lower than the third set pressure, the cooking cavity is controlled to release pressure intermittently at a second set frequency, wherein the second set frequency is higher than the first set frequency.

12. 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; A pressure module, used to form a closed space in the cooking cavity; The control module is used to control the cooking appliance to enter the boiling stage after pressure relief, control the heating device to heat the inner pot at a first set power, and control the cooking appliance to exhaust air so that the soup continues to boil within a pressure range in which the pressure in the pot is not greater than 10kpa.

13. 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 11.

14. 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 11.

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