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, 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 in the cooking cavity can enter the emulsification structure and backflow from the emulsification structure in a boiling state, a cooking process of the cooking electrical appliance comprises a pressure relief phase and a post-pressure relief boiling phase after the pressure relief phase, and the cooking method comprises: controlling the cooking electrical appliance to enter the post-pressure relief boiling phase, controlling the heating device to heat the inner container at a first set power, and controlling the cooking electrical appliance to exhaust, so that the soup continuously boils in a pressure range in which the pressure in the pot is not greater than 10 kpa. The cooking method of the cooking electrical appliance of the embodiment of the present application can make the soup 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] In related technologies, when cooking appliances are used to cook meat ingredients with broth, there is a problem that the nutrients such as protein and fat in the meat are not dissolved in much, and substances such as fat that are insoluble in water cannot be effectively dissolved in water, resulting in a less flavorful broth. Summary of the Invention

[0003] 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.

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

[0005] 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 in the cooking cavity can enter the emulsifying structure during boiling and flow back from the emulsifying structure. The cooking process of the cooking appliance includes a pressure relief stage and a post-pressure relief boiling stage following the pressure relief stage. The cooking method includes:

[0006] The cooking appliance is controlled to enter the boiling stage after pressure relief, the heating device is controlled to heat the inner pot with a first set power, and the cooking appliance is controlled to exhaust gas so that the soup continues to boil within a pressure range of no more than 10 kPa inside the pot.

[0007] In one embodiment, during 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 inside the pot is less than a first set pressure, the heating device is controlled to intermittently or continuously heat the inner pot, wherein the first set pressure is equal to the pressure at which the cooking cavity is closed; and / or,

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

[0010] In one embodiment, 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 a first set power to a second set power, and then from the second set power back to the first set power, wherein the second set power is greater than the first set power.

[0013] In one embodiment, 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 prior to the pressure relief stage, and the cooking method includes:

[0015] The cooking appliance is controlled to enter the pre-depressurization boiling stage, the heating device is controlled to heat the inner pot with a third set power, and the cooking appliance is controlled to at least intermittently vent gas so that the soup continues to boil within a pressure range of no more than 30 kPa in the pot.

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

[0017] If the pressure inside the pot is less than the second set pressure, the heating device is controlled to intermittently or continuously heat the inner pot, wherein the second set pressure is equal to the pressure at which the cooking cavity is closed; and / or,

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

[0019] In one embodiment, the third set power is no greater than 1000W.

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

[0021] Control the continuous or intermittent depressurization within the cooking cavity.

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

[0023] The cooking appliance is controlled to enter the high-temperature heating stage, and the heating device is controlled to heat the inner pot so that the cooking cavity enters a closed and 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 intermittently depressurize, so that the pressure inside the pot is less than 150 kPa.

[0025] In one embodiment, during the depressurization phase, the cooking method includes:

[0026] If the pressure inside the pot is not less than the third set pressure, then the cooking cavity is controlled to release pressure intermittently at the first set frequency.

[0027] If the pressure inside the pot is less 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 greater than the first set frequency.

[0028] 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:

[0029] A heating module is used to heat the inner liner;

[0030] A pressure module is used to create a closed space within the cooking cavity;

[0031] The control module is used to control the cooking appliance to enter the boiling stage after depressurization, control the heating device to heat the inner pot with a first set power, and control the cooking appliance to exhaust gas so that the soup continues to boil within a pressure range of no more than 10 kPa inside the pot.

[0032] 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.

[0033] A fourth aspect of this application provides a cooking appliance, including:

[0034] An inner pot with a cooking cavity;

[0035] 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.

[0036] A heating element for heating the inner liner;

[0037] A memory for storing computer-executable instructions;

[0038] A processor for executing the computer-executable instructions to implement the steps of the cooking method described above.

[0039] 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 can enter an emulsification structure while boiling and then flow back from the emulsification structure. The cooking method includes a post-pressure-relief boiling stage following a pressure-relief stage. The heating device is controlled to heat the inner pot at a first set power, and the cooking appliance is controlled to release air, so that the broth continues to boil within a pressure range not exceeding 10 kPa. Taking meat with broth as an example, on the one hand, by heating the inner pot with the first set power, the broth can continue to boil and enter the emulsification structure. The emulsification structure allows the fat and protein in the broth to mix and emulsify, and mix with the water in the broth to form an emulsion system, thereby thickening the broth. On the other hand, adding a post-pressure-relief boiling stage after the pressure-relief stage can prolong the boiling time of the broth, allowing more nutrients such as protein and fat in the broth to dissolve. Furthermore, by connecting the cooking appliance to the outside to exhaust the air, the pressure inside the pot is kept below 10 kPa. This allows for the timely removal of steam from the cooking chamber without causing excessive water loss due to excessive pressure inside the pot. Additionally, the fat in the broth can fully react with the outside air, thus enhancing the aroma and increasing the concentration of the broth. Attached Figure Description

[0040] Figure 1 This is a schematic diagram of a cooking method using a cooking appliance according to an embodiment of this application;

[0041] Figure 2 This is a schematic diagram illustrating the temperature changes of a cooking appliance during various stages of cooking, according to an embodiment of this application.

[0042] Figure 3 This is a schematic diagram illustrating the temperature changes at various stages of cooking in a cooking appliance according to another embodiment of this application.

[0043] Figure 4 This is a schematic diagram illustrating the power changes of a cooking appliance during different stages of the cooking process, according to an embodiment of this application.

[0044] Figure 5 This is a schematic diagram illustrating the power changes of a cooking appliance during different stages of the cooking process, according to another embodiment of this application.

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

[0046] Figure 7 for Figure 6 A simplified schematic diagram of the inner liner, emulsification structure, and heating device.

[0047] Figure 8 for Figure 7 A schematic diagram of the structure of the intermediate emulsion;

[0048] Figure 9 This is a simplified structural diagram of a cooking appliance according to another embodiment of this application;

[0049] Figure 10 for Figure 9 A schematic diagram of the intermediate emulsion structure.

[0050] Explanation of reference numerals in the attached figures

[0051] Inner liner 10; cooking cavity 10a; heating device 20; emulsification structure 30; emulsification hole 30a; reflux hole 30b. Detailed Implementation

[0052] One embodiment of this application provides a cooking method using a cooking appliance. Please refer to [link / reference]. Figure 6 , Figure 7 and Figure 9 The cooking appliance is used for cooking ingredients with broth. The appliance includes an inner pot 10, a heating element 20, and an emulsifying structure 30. The inner pot 10 has a cooking cavity 10a. The heating element 20 heats the inner pot 10, and the emulsifying structure 30 is disposed within the cooking cavity 10a. Broth in the cooking cavity 10a can enter the emulsifying structure 30 when boiling and can also flow back from the emulsifying structure 30.

[0053] 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.

[0054] It should be noted that this cooking method is applicable to cooking ingredients with broth; this application uses the cooking of meat with broth as an example for description. The method of cooking meat is not limited, such as making soup, stewing, or braising. Of course, the types of ingredients are not limited to meat; this cooking method can also be used for any other ingredient with broth.

[0055] 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.

[0056] For example, please refer to Figure 8 and Figure 10 The 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.

[0057] 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.

[0058] 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.

[0059] Specifically, when the heating device 20 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.

[0060] For example, please refer to Figure 10 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 into 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.

[0061] Please see Figures 1 to 4 The cooking process of cooking appliances includes a pressure relief stage and a post-pressure relief boiling stage, which follows the pressure relief stage. Cooking methods include:

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

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

[0064] The initial power setting should not be too high to prevent the pressure inside the pot from exceeding 10 kPa even when the cooking appliance is venting. For example, the initial power setting is no more than 1000 W, preferably no less than 300 W and no more than 600 W.

[0065] In addition, the pressure relief stage refers to the stage in which the heating device 20 releases pressure after cooking the inner pot 10 at high temperature. The pressure relief method is not limited. It can be achieved by natural cooling, water cooling, air cooling, or by continuously opening the pressure relief valve, thereby reducing the pressure in the cavity to the target pressure.

[0066] In related technologies, cooking appliances stop cooking after depressurization, and the pressure inside the cooking cavity 10a returns to normal. As a result, when users open the lid, there are a series of problems such as a lot of steam, a strong simmering smell, oil floating on the surface, and clear but not thick soup. This is because the boiling level inside the pot of the cooking appliance is not high enough, so the soup cannot be effectively emulsified, and the soup has little contact with external oxygen.

[0067] In this application, during the boiling stage after pressure relief, the interior of the cooking appliance is connected to the outside. By venting air from the cooking appliance and adjusting the power of the heating device 20, the pressure inside the pot is controlled to not exceed 10 kPa. This allows the internal steam to be released in a timely manner, and through continuous boiling and tumbling, it achieves an effect similar to simmering over an open flame. The fat on the surface of the broth reacts fully with the air, thereby enhancing the aroma and concentration of the broth.

[0068] It should be noted that the cooking method of this cooking appliance can be to monitor the pressure inside the pot by controlling the sensor and adjust the power accordingly. If the pressure rises, the heating will be stopped immediately or the heating power will be reduced to ensure that the pressure inside the pot does not exceed 10 kPa during the boiling stage after the pressure is released.

[0069] In addition, 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, or it can heat the inner pot 10 in other ways, such as by introducing high-temperature steam from the outside into the inner pot 10.

[0070] 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 can enter the emulsification structure 30 while boiling and then flow back from the emulsification structure 30. This cooking method includes a post-pressure-relief boiling stage following the pressure relief stage. The heating device 20 is controlled to heat the inner pot 10 at a first set power, and the cooking appliance is controlled to release exhaust gas, so that the broth continues to boil within a pressure range not exceeding 10 kPa. Taking the cooking of meat with broth as an example, on the one hand, by using the first set power to heat the inner pot 10, the broth can be continuously boiled and thus enter the emulsification structure 30. The emulsification structure 30 allows the fat and protein in the broth to mix and emulsify, and mix with the water in the broth to form an emulsion system, thereby achieving the effect of thickening the broth. On the other hand, adding a post-pressure-relief boiling stage after the pressure relief stage can prolong the boiling time of the broth, allowing more nutrients such as protein and fat in the broth to dissolve. Furthermore, by connecting the cooking appliance to the outside to exhaust the air, the pressure inside the pot is kept below 10 kPa. This allows for the timely release of steam from the cooking chamber 10a without causing excessive water loss due to excessive pressure inside the pot. Additionally, the fat in the broth can fully react with the outside air, thus enhancing the aroma of the broth and further increasing its concentration.

[0071] In one embodiment, during 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 inside 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 pressure of the cooking cavity 10a in the closed state.

[0073] Specifically, during the cooking process of the cooking appliance, when the pressure inside the pot is very low (such as at the beginning of cooking), the cooking chamber 10a is not sealed and is connected to the outside (e.g., the float valve of a pressure cooker is not lifted when the pressure is very low, so the cooking chamber 10a can release air through the float valve). As the heating device 20 continues to heat, the pressure inside the pot continues to rise. When the pressure inside the pot rises to a certain level, if the cooking method of this application is not used to control the venting of the cooking appliance, the cooking chamber 10a will enter a closed state (e.g., the float valve is lifted, and the cooking chamber 10a is in a closed state). The pressure at this time is the starting pressure of the cooking chamber 10a in the closed state.

[0074] In fact, the cooking method of this application controls the cooking appliance to exhaust gas during the boiling stage after depressurization. Therefore, when the pressure inside the pot is less than the first set pressure, that is, less than the pressure start-up pressure (including the case of normal pressure), since the cooking chamber 10a is not in a closed state, the cooking appliance can communicate with the outside and exhaust gas.

[0075] For example, if the cooking appliance has a float valve or a pressure relief valve, the cooking chamber 10a can be connected to the outside through the float valve if the pressure inside the pot is less than a first set pressure. Alternatively, the pressure relief valve can be opened to connect the cooking chamber 10a to the outside, creating a dual-channel connection. This ensures that the cooking chamber 10a remains pressurized, allowing the broth to continuously boil and emulsify, and to come into contact with outside air, thereby improving the aroma and concentration of the broth. Thus, by controlling the power and the opening of the pressure relief valve, continuous boiling of the broth and good contact with outside air can be achieved.

[0076] The initial pressure setting is equal to the starting pressure of the cooking cavity 10a in the closed state. Generally, the starting pressure is determined according to the specific conditions of the cooking appliance, but it is less than 10 kPa. For example, the starting pressure is 4 kPa.

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

[0078] The method of intermittent heating of the inner pot 10 is not limited. For example, it can be controlled by a timer for the heating device 20, and the power adjustment ratio can be determined according to the actual cooking situation. For example, the power adjustment ratio can be n / 16, where n is any one of 1-15. Taking n=10 as an example, that is, within a 16-second cycle, the heating device 20 is controlled to heat for 10 seconds and then stopped for 6 seconds. In this way, the effect of intermittent heating can be achieved.

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

[0080] In one embodiment, during 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 inside the pot is not less than the first set pressure, the pressure inside the cooking cavity 10a is 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 inside the pot is not less than the first set pressure, and if the pressure inside the cooking cavity 10a is not continuously depressurized, the cooking cavity 10a will enter a closed state. Furthermore, if heating continues without venting, the pressure inside the pot will continue to rise, and the broth inside the cooking cavity 10a will not boil. Therefore, by controlling the continuous depressurization inside the cooking cavity 10a, this application allows the cooking cavity 10a to still communicate with the outside for venting. As a result, the cooking cavity 10a will not be sealed off due to the pressure inside the pot exceeding the initial pressure, and thus, there will be no problems such as excessive moisture or a strong simmering taste.

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

[0084] It should be noted that continuously releasing pressure within the cooking cavity 10a does not mean that the pressure within the cooking cavity 10a is decreasing. This is because during the heating process of the inner pot by the heating device 20, the temperature and pressure within the cooking cavity 10a are constantly rising. If the impact of continuously releasing pressure within the cooking cavity 10a on the pressure inside the pot is less than the impact of heating by the heating device 20, then the temperature and pressure within the cooking cavity 10a will still rise, only at a slower rate. Of course, when the power of the heating device 20 is low, the pressure inside the pot can also be maintained at a set value or reduced.

[0085] The method of controlling the continuous pressure relief within the cooking cavity 10a is not limited, as long as it allows for continuous venting and pressure relief within the cooking cavity 10a. For example, controlling the pressure relief valve of the cooking appliance to remain continuously open.

[0086] In one specific embodiment, the cooking appliance includes a float valve and a pressure relief valve. If the pressure inside the pot is not less than a first set pressure, the float valve is lifted, and the cooking chamber 10a cannot communicate with the outside through the float valve. The pressure relief valve is then controlled to remain open, thereby allowing the cooking chamber 10a to communicate with the outside and release air through the pressure relief valve.

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

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

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

[0090] Specifically, when large pieces of food are placed inside the cooking cavity 10a, there is a risk of blockage in the channels of the emulsification structure 30 for the flow of broth. Since the pressure inside the pot must not exceed 10 kPa, the first power setting cannot be set too high; for example, the first power setting must not exceed 1000 W. Therefore, during continuous emulsification at a lower power, blockage in the channels of the emulsification structure 30 hinders the flow of broth, resulting in a significant loss of emulsification effect.

[0091] Therefore, by controlling the power of the heating device 20 to switch between a first set power and a second set power, the heating device 20 can heat at the second set power, which is higher than the first set power, for a portion of the time. This increased power causes a rapid increase in gas within the cooking cavity 10a, creating a sudden pressure rise. This impacts any food blocking the openings, clearing the channels in and out of the emulsification structure 30. Then, the power is switched back to the lower first set power to continue heating, preventing excessive pressure inside the pot and ensuring a continuous flow of broth into the emulsification structure 30, preventing food from back-blocking. Thus, during the boiling stage after pressure relief, setting a period of high-power heating effectively prevents large pieces of food from blocking the openings and reducing the emulsification effect, ensuring the continuity of the cooking appliance's emulsification effect.

[0092] It should be noted that the second set power should not be too low to avoid poor anti-clogging effect. For example, the second set power should not be less than 1.15 times the first set power. The second set power should also not be too high to prevent the pressure inside the pot from rising too suddenly. It can be set according to the actual situation. The second set power is preferably twice the first set power.

[0093] For example, the first set power is 800W and the second set power is 1600W.

[0094] Furthermore, there is no limit to the number of times the power can be switched, depending on the actual cooking process.

[0095] In one embodiment, please refer to Figure 3 The cooking process of cooking appliances also includes a pre-pressure-release boiling stage, which precedes the pressure-release stage. Cooking methods include:

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

[0097] Specifically, setting a pre-depressurization boiling stage before the depressurization stage allows the broth to boil multiple times during cooking, ensuring that the soluble substances dissolve well in the water and preventing the broth from becoming watery and thin.

[0098] It should be noted that the pre-pressure relief boiling stage precedes the pressure relief stage, but this does not mean that the two stages are consecutive. The pressure relief stage is used to reduce the pressure inside the cooking chamber 10a from high pressure to normal or low pressure, while the pressure inside the pot during the pre-pressure relief boiling stage is no greater than 30 kPa. This means that there is at least one cooking stage with higher temperature and pressure inside the pot between the pre-pressure relief boiling stage and the pressure relief stage, such as a high-temperature heating stage.

[0099] Setting a pre-pressure boiling stage before depressurization during high-temperature, high-pressure cooking can effectively remove unpleasant odors (such as fishy smells). This is because some ingredients naturally possess certain odors (for example, meats, due to their feeding and storage conditions, may have an inherent fishy or other unpleasant flavor). Furthermore, in the early stages of cooking, fats in the ingredients degrade, producing aldehydes that worsen the flavor. These aldehydes are water-soluble and will continuously dissolve in water if kept in a sealed environment for an extended period, leading to a deterioration in the taste and flavor of the broth. Therefore, they need to be released. Thus, boiling to release odors helps to expel water-soluble fishy and other unpleasant flavors from the cooking chamber, ensuring a richer, more flavorful broth and effectively removing undesirable flavors from the food.

[0100] The third power setting must ensure that the soup continues to boil while the cooking appliance is at least intermittently venting air, and that the pressure inside the pot does not exceed 30 kPa. For example, the third power setting is no more than 1000 W, and preferably no less than 300 W and no more than 600 W.

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

[0102] Therefore, by controlling the cooking appliance to at least intermittently ventilate and keep the soup boiling continuously within a pressure range of no more than 30 kPa inside the pot, on the one hand, the soup can enter the emulsion structure 30 through boiling to emulsify and thicken, and on the other hand, the cooking appliance can also remove odors by venting.

[0103] In one embodiment, during 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 inside 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 pressure of the cooking cavity 10a in the closed state.

[0105] Specifically, if the pressure inside the pot is less than the second set pressure, that is, less than the starting pressure, the cooking cavity 10a is not in a closed state, so the cooking appliance can connect with the outside and exhaust gas.

[0106] The heating device 20 can be controlled to intermittently heat the inner liner 10 according to the actual situation. For example, the heating device 20 can be controlled to heat the inner liner 10 at set times. Of course, the heating device 20 can also be controlled to continuously heat the inner liner 10.

[0107] In one embodiment, during 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 inside the pot is not less than the second set pressure, the pressure inside the cooking cavity 10a is 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 inside the pot is not less than the first set pressure, if the pressure inside the cooking cavity 10a is not continuously released, the cooking cavity 10a will enter a closed state, which will prevent the odor inside the cooking cavity 10a from being discharged.

[0110] Therefore, continuous pressure relief can be controlled within the cooking chamber 10a to facilitate the continuous discharge of gas. Furthermore, since continuous boiling only requires controlling the pressure inside the pot to no more than 30 kPa, intermittent pressure relief within the cooking chamber 10a can be controlled to prevent safety risks associated with continuous pressure relief as the pressure inside the pot gradually increases.

[0111] The method of controlling the intermittent pressure relief within the cooking cavity 10a is not limited; it can also be timed. For example, when intermittent pressure relief is achieved by controlling the pressure relief valve, the pressure relief frequency is n / 16, where n is any number from 1 to 15. Taking n=10 as an example, within a 16-second cycle, the pressure relief valve is opened for 10 seconds and closed for 6 seconds. This achieves the effect of intermittent pressure relief.

[0112] Alternatively, a fixed set temperature or pressure can be set, and the pressure relief valve will be opened when the temperature or pressure inside the cooking cavity 10a reaches the set value.

[0113] Alternatively, the pressure relief valve can be opened based on the degree of temperature rise or pressure increase in the cooking chamber 10a. For example, if the pressure difference between the pressure inside the pot and the set pressure exceeds 5 kPa, the pressure relief valve will be opened; or if the temperature inside the cooking chamber 10a exceeds the set temperature by 1°C, the pressure relief valve will be opened.

[0114] It should be noted that during the boiling stage before depressurization, the pressure inside the pot can be kept within a range lower than the second set pressure, that is, the pressure inside the pot is not allowed to rise. When the temperature or pressure is detected to reach the critical value, the heating device 20 is controlled to stop heating.

[0115] Alternatively, the pressure inside the pot can be kept within a range not less than the second set pressure. By controlling the continuous or intermittent pressure relief in the cooking chamber 10a (such as controlling the opening of the pressure relief valve), the steam in the cooking chamber 10a will be quickly discharged, and then a temperature difference or pressure difference will be formed, and the liquid in the cooking chamber 10a will also boil violently.

[0116] Of course, it is also possible that the pressure inside the pot remains within a range lower than the second set pressure for part of the time, and within a range not lower than the second set pressure for part of the time.

[0117] Furthermore, since the broth boils during both the pre-depressurization and post-depressurization boiling stages, the cooking temperature is generally above 95℃, effectively cooking the food and dissolving its substances. Simultaneously, the inclusion of the emulsifying structure 30 thickens the broth, thus the cooking time of this application is no longer than that of a cooking process without the emulsifying structure 30 and without employing the cooking method described in this application. To a certain extent, the inclusion of the emulsifying structure 30 and the increased boiling time also contribute to time savings.

[0118] On the other hand, because there are multiple boiling processes and it's not constant high-pressure cooking, the broth not only has improved color and aroma, but also significantly enhances the texture of meat when cooking. The main reason is that meat tends to lose too much water under high pressure, while under low or normal pressure boiling, the ingredients constantly collide and primarily diffuse under heat, preventing excessive water loss that could 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 depressurization of the cooking cavity 10a.

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

[0121] For example, when controlling the pressure relief valve to continuously heat the inner liner 10 by controlling the heating device 20, the pressure relief valve can be controlled to continuously or intermittently release pressure in order to enhance the exhaust effect.

[0122] In one embodiment, please refer to Figures 2 to 5 The cooking process of a cooking appliance includes a high-temperature heating stage between the pre-depressurization boiling stage and the depressurization stage, and the cooking methods include:

[0123] The cooking appliance is controlled to enter the 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 setting power is not greater than 2200w.

[0124] The cooking chamber 10a is controlled to maintain a closed pressurized state or intermittently depressurize, so that the pressure inside 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] During the high-temperature heating stage, the heating power, heating time, heating temperature, or heating pressure can be controlled. At this stage, due to the effects of temperature, the ingredients continuously dissolve nutrients such as fat and protein, thus imparting flavor and taste to the soup.

[0127] In one embodiment, during the depressurization phase, the cooking method includes:

[0128] If the pressure inside 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 inside the pot is less 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 greater than the first set frequency.

[0130] Specifically, during the pressure relief phase, since it is necessary to reduce the pressure inside the cooking chamber 10a from high pressure to normal pressure or low pressure, in order to avoid safety risks during high pressure exhaust, the pressure relief frequency can be reduced when the pressure inside the pot is high, and increased when the pressure inside the pot is low.

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

[0132] In one embodiment, a heating stage is included before the boiling stage before depressurization. This stage mainly uses heating to bring the temperature inside the pot to a set temperature or a set pressure. Its power does not exceed 3200W, preferably not less than 800W and not more than 2200W.

[0133] This application provides a cooking device, which is installed in a cooking appliance. The cooking appliance includes an inner pot 10 with a cooking cavity 10a and an emulsifying structure 30. The emulsifying structure 30 is installed in the cooking cavity 10a so that during the cooking of food with broth, the broth in the cooking cavity 10a, which is in a boiling state, 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 create a closed space within the cooking cavity 10a. It is understood that when the cooking method of this 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 depressurization, control the heating device 20 to heat the inner pot 10 with a first set power, and control the cooking appliance to exhaust gas so that the soup can continue to boil within a pressure range of no more than 10 kPa inside the pot.

[0136] 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.

[0137] 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.

[0138] 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.

[0139] 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.

[0140] 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.

[0141] 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.

[0142] 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.

[0143] 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, the soup is emulsified in the process of passing through the emulsification holes, the cooking process of the cooking appliance comprises a pressure relief phase and a post-pressure relief boiling phase after the pressure relief phase, and the cooking method comprises: Controlling the cooking appliance to enter the post-pressure relief boiling phase, controlling the heating device to heat the liner at a first set power, and controlling the cooking appliance to exhaust, so that the soup continues to boil in a pressure range in which the pressure in the pot is not greater than 10 kpa.

2. The cooking method according to claim 1, wherein, In the process of controlling the heating device to heat the liner at the first set power, the cooking method comprises: If the pressure in the pot is less than a first set pressure, controlling the heating device to intermittently heat or continuously heat the liner, wherein the first set pressure is equal to the pressure rise 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, controlling the cooking cavity to continuously exhaust, wherein the first set pressure is equal to the pressure rise 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 1000 w.

4. The cooking method according to claim 1, wherein, After controlling the heating device to heat the liner at the first set power, the cooking method further comprises: Controlling the power of the heating device to perform power switching 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, wherein, The second set power is not less than 1.15 times the first set power.

6. The cooking method according to claim 1, wherein, The cooking process of the cooking appliance further comprises a pre-pressure relief boiling phase before the pressure relief phase, and the cooking method comprises: Controlling the cooking appliance to enter the pre-pressure relief boiling phase, controlling the heating device to heat the liner at a third set power, and controlling the cooking appliance to at least intermittently exhaust, so that the soup continues to boil in a pressure range in which the pressure in the pot is not greater than 30 kpa.

7. The cooking method according to claim 6, wherein, In the process of controlling the heating device to heat the liner at the third set power, the cooking method comprises: If the pressure in the pot is less than a second set pressure, controlling the heating device to intermittently heat or continuously heat the liner, wherein the second set pressure is equal to the pressure rise 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, controlling the cooking cavity to continuously exhaust or intermittently exhaust, wherein the second set pressure is equal to the pressure rise pressure of the cooking cavity in a closed state.

8. The cooking method according to claim 6, wherein, The third set power is not greater than 1000 w.

9. The cooking method according to claim 2 or 7, characterized by, In the process of controlling the heating device to continuously heat the liner, the cooking method further comprises: Control the continuous pressure relief or intermittent pressure relief in the cooking cavity.

10. The cooking method according to claim 6, wherein, The cooking process of the cooking appliance includes a high-temperature heating stage between the pre-pressure relief boiling stage and the pressure relief stage, and the cooking method includes: Control the cooking appliance to enter the high-temperature heating stage, control the heating device to heat the inner container, so that the cooking cavity enters a closed pressurized state; wherein the third set power is not greater than 2200w; Control the cooking cavity to maintain the closed pressurized state or intermittent pressure relief, so that the pressure in the pot is less than 150kpa.

11. The cooking method according to claim 1, wherein, In the pressure relief stage, the cooking method includes: If the pressure in the pot is not less than the third set pressure, control the cooking cavity to intermittently relieve pressure at a first set frequency; If the pressure in the pot is less than the third set pressure, control the cooking cavity to intermittently relieve pressure at a second set frequency, wherein the second set frequency is greater than the first set frequency.

12. A cooking apparatus provided in a cooking appliance, characterized in that, The cooking appliance includes an inner container with a cooking cavity and an emulsification structure, the emulsification structure is arranged in the cooking cavity, so that the soup in the boiling state in the cooking cavity enters the emulsification structure and backflows from the emulsification structure during cooking of food with soup, the emulsification structure includes an emulsification body with 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 during passing through the emulsification holes, and the cooking device includes: A heating module for heating the inner container; A pressure module for forming a closed space in the cooking cavity; A control module for controlling the cooking appliance to enter the post-pressure relief boiling stage, controlling the heating device to heat the inner container at a first set power, and controlling the cooking appliance to exhaust, so that the soup continuously boils in a pressure range where the pressure in the pot is not greater than 10kpa.

13. 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 1-11.

14. A cooking appliance characterized in that, It includes: An inner container with a cooking cavity; An emulsification structure arranged in the cooking cavity to make the soup in the boiling state in the cooking cavity enter the emulsification structure and backflow from the emulsification structure during cooking of food 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 1-11.

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