Control method of cooking appliance and cooking appliance

Abstract

The embodiment of the present application provides a kind of cooking electrical appliances, including utensil, cover, heating device and emulsification structure. The utensil is provided with the cooking space with open, cover is set at the open, for selectively open or close cooking cavity, heating device is used to heat utensil, emulsification structure is set in cooking cavity in lift, soup in cooking cavity can enter emulsification structure, and reflux from emulsification structure. Control method includes: determining that cooking electrical appliances opens emulsification function;Emulsification structure is controlled in cooking cavity and is lifted. The control method of the embodiment of the present application cooking electrical appliances by controlling emulsification structure in cooking cavity and is lifted, will form certain agitation to soup, so that soup boils more intense, promotes the intermingling of fat, protein and water, improves emulsification effect, can make soup rich.

Description

Technical Field

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

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

[0003] However, soups made with cooking appliances often turn out thin and watery. The main reason is that during the cooking process, less protein, fat, and other nutrients dissolve out, and there is a lack of effective emulsification. Substances that are insoluble in water, such as fat, cannot dissolve effectively in the water, resulting in a less flavorful soup. Summary of the Invention

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

[0005] To achieve the above objectives, a first aspect of this application provides a control method for a cooking appliance, the cooking appliance including a pot, an emulsifying structure, a heating device, and a lid. The pot has an open cooking cavity, and the lid covers the open cavity to selectively open or close it. The heating device heats the pot. The emulsifying structure is vertically and vertically disposed within the cooking cavity, allowing broth from the cooking cavity to enter and flow back from the emulsifying structure. The control method includes:

[0006] Confirm that the cooking appliance has its emulsification function activated;

[0007] The emulsifying structure is controlled to move up and down within the cooking cavity.

[0008] In one embodiment, determining that the cooking appliance has activated its emulsification function includes:

[0009] Control the cooking appliance to enter the heating stage;

[0010] Determine that the cooking appliance has reached the preset conditions.

[0011] In one embodiment, the preset conditions are a target working pressure value and / or a target working temperature value and / or a target time value.

[0012] In one embodiment, the preset condition is a target operating temperature value, and controlling the cooking appliance to activate the emulsification function includes:

[0013] The heating device is controlled to heat the cookware to determine the precipitation of grease.

[0014] In one embodiment, the control method further includes: determining the end of cooking based on the lifting time and / or number of lifting cycles of the emulsifying structure within the cooking cavity (10a).

[0015] In one embodiment, the cover is provided with an exhaust valve having an open state and a closed state, the preset condition is a first preset pressure, and controlling the cooking appliance to activate the emulsification function includes:

[0016] Control the heating device to heat the pot;

[0017] The pressure inside the cookware is determined to be a first preset pressure.

[0018] In one embodiment, after the step of controlling the emulsifying structure to move up and down within the cooking cavity, the method includes:

[0019] The emulsified structure controls the exhaust valve to be in the open state while it is rising or falling.

[0020] In one embodiment, after the step of controlling the emulsifying structure to rise and fall within the cooking cavity, the method further includes: controlling the cooking appliance to exhaust pressure based on whether the time of maintaining the first preset pressure reaches a first preset time and / or the time and / or number of rises and falls of the emulsifying structure within the cooking cavity.

[0021] In one embodiment, after the step of controlling the venting and depressurization of the cooking appliance, the method further includes:

[0022] The emulsifying structure is controlled to move up and down within the cooking cavity;

[0023] Depressurize the pressure inside the cookware to atmospheric pressure;

[0024] Confirm that cooking is finished.

[0025] In one embodiment, the exhaust frequency of the exhaust valve is the same as the rising and falling frequency of the emulsion structure.

[0026] In one embodiment, prior to the step of controlling the emulsification structure to rise and fall within the cooking cavity, the method includes: controlling the cooking appliance to release pressure based on whether the time maintained at the first preset pressure reaches a second preset time and / or whether the grease has completely separated.

[0027] In one embodiment, controlling the exhaust pressure relief of the cooking appliance includes:

[0028] The pressure inside the cookware is controlled to be released to a third preset pressure, wherein the third preset pressure is less than the first preset pressure.

[0029] In one embodiment, after the step of controlling the emulsifying structure to move up and down within the cooking cavity, the method includes:

[0030] The emulsified structure controls the exhaust valve to be in the open state while it is rising or falling.

[0031] In one embodiment, the control method further includes: controlling the cooking appliance to exhaust pressure to atmospheric pressure based on whether the time of maintaining the third preset pressure reaches the third preset time and / or the number of times the emulsion structure rises and falls within the cooking cavity, and determining to end cooking.

[0032] In one embodiment, after the step of controlling the emulsifying structure to move up and down within the cooking cavity, the control method further includes:

[0033] Once the pressure inside the cookware has been released to atmospheric pressure, cooking is complete.

[0034] In one embodiment, after the step of controlling the emulsifying structure to move up and down within the cooking cavity, the control method further includes:

[0035] Control the exhaust valve to periodically exhaust air;

[0036] With the exhaust valve in the open state, the heating device is controlled to heat the pot.

[0037] A second aspect of this application provides a cooking appliance, including:

[0038] A cookware set having an open cooking cavity;

[0039] A cover, which is disposed over the opening, is used to selectively open or close the cooking cavity;

[0040] An emulsifying structure is provided, which is vertically and vertically disposed within the cooking cavity, so that during the cooking of ingredients containing broth, the broth in the cooking cavity enters the emulsifying structure and flows back from the emulsifying structure.

[0041] A heating device for heating the cookware.

[0042] In one embodiment, the cooking appliance includes an exhaust valve having an open state and a closed state, the exhaust valve being disposed on the cover.

[0043] In one embodiment, the emulsification structure includes an emulsification body and a drive module drivenly connected to the emulsification body. The drive module is used to drive the emulsification body to move up and down within the cooking cavity. The emulsification body is provided with an emulsification space and an emulsification hole with an opening.

[0044] In one embodiment, the emulsifying structure is disposed on the cover, and the emulsifying structure includes a sealing cap disposed over the opening.

[0045] In one embodiment, the cooking appliance includes a pot body, the drive module is disposed on the pot body, and at least a portion of the structure of the drive module passes through the pot and is driven and connected to the emulsifying body.

[0046] In one embodiment, the drive module includes a drive component and a transmission component. The drive component drives the transmission component to move, so that the transmission component drives the emulsifying body to move up and down within the cooking cavity.

[0047] In one embodiment, the transmission component includes a gear and / or a rack, and the driving component is drivingly connected to the gear and / or the rack.

[0048] In one embodiment, the emulsified structure is provided with a guiding mechanism for guiding the movement of the emulsified structure.

[0049] In one embodiment, the cooking appliance includes:

[0050] A memory for storing computer-executable instructions;

[0051] A processor for executing the computer-executable instructions to implement the steps of the control method described above.

[0052] This application provides a control method for a cooking appliance and the cooking appliance itself. The control method can be used to cook ingredients containing broth. The broth in the cooking cavity of the cooking appliance can enter an emulsification structure and then flow back from it. The control method activates the emulsification function of the cooking appliance. Once activated, the broth in the cooking cavity enters the emulsification structure, which allows the fats and proteins in the broth to mix and emulsify, forming an emulsion system with the water in the broth, thus thickening the broth. Furthermore, by controlling the raising and lowering of the emulsification structure within the cooking cavity, on the one hand, the structure can be positioned appropriately based on the height of the broth within the cooking cavity to achieve emulsification, adapting to different amounts of broth. On the other hand, the raising and lowering of the emulsification structure agitates the broth, causing it to boil more vigorously, promoting the mixing of fats, proteins, and water, improving the emulsification effect, and resulting in a richer broth. Attached Figure Description

[0053] Figure 1 This is a schematic diagram of a method for controlling a cooking appliance according to an embodiment of this application;

[0054] Figure 2A schematic flowchart illustrating the control method for a cooking appliance provided in the first embodiment of this application;

[0055] Figure 3 A flowchart illustrating the control method for a cooking appliance provided in the second embodiment of this application;

[0056] Figure 4 A schematic flowchart illustrating the control method for a cooking appliance provided in the third embodiment of this application;

[0057] Figure 5 A schematic flowchart illustrating the control method for a cooking appliance provided in the fourth embodiment of this application;

[0058] Figure 6 A schematic flowchart illustrating the control method for a cooking appliance provided in the fifth embodiment of this application;

[0059] Figure 7 This is a schematic diagram of the structure of a cooking appliance according to an embodiment of this application, wherein the emulsification structure is connected to the cover;

[0060] Figure 8 This is a schematic diagram of the structure of a cooking appliance according to another embodiment of this application, wherein the emulsification structure is connected to the pot body;

[0061] Figure 9 This is a partial structural diagram of an emulsion structure according to an embodiment of this application;

[0062] Figure 10 This is a partial structural diagram of the emulsion structure according to another embodiment of this application;

[0063] Figure 11 This is a partial structural schematic diagram of an emulsion structure according to another embodiment of this application.

[0064] Explanation of reference numerals in the attached figures

[0065] 10. Cookware; 10a. Cooking cavity; 20. Lid; 30. Emulsification structure; 30a. Emulsification hole; 30b. Emulsification space; 30c. Return hole; 30d. Energy-concentrating cavity; 31. Emulsification body; 32. Emulsification cap; 33. Sealing cap; 34. Drive module; 341. Drive component; 342. Transmission component; 35. First separator; 35a. First emulsification hole; 36. Second separator; 36a. Second emulsification hole; 40. Pot body. Detailed Implementation

[0066] It should be noted that, unless otherwise specified, the embodiments and technical features in the embodiments of this application can be combined with each other, and the detailed descriptions in the specific implementation should be understood as explanations of the purpose of this application and should not be regarded as undue limitations on this application.

[0067] In the description of this application, the orientation or positional relationship of "top," "bottom," "upper," and "lower" is based on the appendix. Figure 7 and attached Figure 8 The orientations or positional relationships shown are for illustrative purposes only and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application. The application will now be described in further detail with reference to the accompanying drawings and specific embodiments. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0068] This application provides a cooking appliance; please refer to [link / reference]. Figures 7 to 11 The cooking appliance includes a pot 10, an emulsifying structure 30, a heating device, and a lid 20.

[0069] 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 a pot 10 and an emulsification structure 30.

[0070] Cooking appliances can be either pressurized or unpressurized.

[0071] For example, please refer to Figure 7 and Figure 8 The cooking appliance includes a pot body 40, and a cookware 10 is disposed inside the pot body 40. The pot body 40 is used to protect the cookware 10 or other components of the cooking appliance.

[0072] Please see Figures 7 to 11 The cookware 10 is provided with an open cooking cavity 10a, and a lid 20 is provided on the open cavity for selectively opening or closing the cooking cavity 10a. A heating device is used to heat the cookware 10. An emulsifying structure 30 is provided in the cooking cavity 10a in a liftable manner. That is to say, the cooking cavity 10a can be opened by the lid 20, and food can be put into the cooking cavity 10a or the emulsifying structure 30 through the open cavity for cooking.

[0073] It should be noted that the broth in the cooking cavity 10a can enter the emulsion structure 30 while boiling, or it can enter the emulsion structure 30 during the stirring process.

[0074] The emulsifying structure 30 is vertically and vertically disposed within the cooking cavity 10a, meaning that the emulsifying structure 30 can move vertically along the height direction of the cooking appliance, so that the emulsifying structure 30 reciprocates between a position inside the broth and a position outside the broth (above the broth).

[0075] The side edge of the emulsion structure 30 fits with the inner pot to form a small gap or a sealed fit, as long as the emulsion structure 30 can move up and down within the cooking cavity 10a.

[0076] 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.

[0077] For example, please refer to Figures 7 to 11 The emulsification structure 30 includes an emulsification body 31 and a drive module 34 drivenly connected to the emulsification body 31. The drive module 34 drives the emulsification body 31 to move up and down within the cooking cavity 10a. The emulsification body 31 is provided with an emulsification space 30b with an opening and an emulsification hole 30a. When the broth is boiling, it passes through the emulsification hole 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 fat and protein in the broth continuously collide to form small particles, allowing these small particles to mix with water and form an emulsion system that thickens the broth.

[0078] When the heating device heats the pot 10, the liquid energy in the cooking cavity 10a rises and expands. The emulsifying body 31 prevents the soup from expanding further, causing it to move to both sides. Because the emulsifying body 31 has emulsifying holes 30a, the emulsifying body 31 concentrates the energy of the boiling soup into the emulsifying holes 30a, thereby making the energy at the emulsifying holes 30a greater and the soup boiling more violently.

[0079] It should be noted that heating the cookware 10 by the heating device can be done by the heating device heating the cookware 10 itself, and then the heat from the cookware 10 being transferred to the food inside the cookware 10. Exemplary examples include, but are not limited to, the following two heating methods:

[0080] The first heating method: The heating device is, for example, an electric heating plate. The resistance wire in the electric heating plate heats up, and the heat from the electric heating plate is transferred to the pot 10. The heat from the pot 10 is then transferred to the food inside the pot 10.

[0081] The second heating method: The heating device is, for example, an IH coil. When the coil is energized, it generates a magnetic field that causes the cookware 10 to generate heat. The heat from the cookware 10 is then transferred to the food inside the cookware 10.

[0082] The heating device can heat the cookware 10, or it can directly heat the food inside the cookware 10. Exemplary heating methods include, but are not limited to, the following three:

[0083] The first heating method: The heating device is, for example, a steam heater, and the steam generated by the steam heater enters the pot 10 to heat the food inside the pot 10.

[0084] The second heating method: The heating device is, for example, a light wave heater and / or an infrared heater. The light wave heater and / or infrared heater directly radiates the heat of the light waves to the food in the cookware 10 to heat the food in the cookware 10.

[0085] The third heating method: The heating device is, for example, an electric heating element. The electric heating element generates heat when energized and transfers the heat to the food in the pot 10 through convection.

[0086] The broth can flow back from the emulsification space 30b of the emulsification structure 30 to the cooking cavity 10a 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.

[0087] For example, please refer to Figures 9 to 11 The emulsifying body 31 also has a reflux hole 30c, through which broth can enter the emulsifying body 31 through the emulsifying hole 30a and flow out of the emulsifying body 31 through the reflux hole 30c. The reflux hole 30c is used to allow broth entering the emulsifying body 31 to flow back to the cooking cavity 10a outside the emulsifying structure 30, so as to prevent the broth from being continuously heated and squeezed into the emulsifying body 31 and unable to flow back, thus failing to continuously supply liquid.

[0088] The emulsifying body 31 moves up and down within the cooking cavity 10a. For example, when the emulsifying body 31 descends, that is, during the process of the emulsifying body 31 moving from outside the broth into the broth, the broth in the cooking cavity 10a can enter the emulsifying space 30b through the emulsifying hole 30a and the return hole 30c to undergo emulsification once. When the emulsifying body 31 rises, that is, during the process of the emulsifying body 31 moving from inside the broth to outside the broth, the broth in the emulsifying space 30b can enter the cooking cavity 10a through the emulsifying hole 30a and the return hole 30c to undergo emulsification once more. This cycle continues continuously, promoting a richer, milkier broth and achieving a rich, creamy aroma.

[0089] The initial position of the emulsion structure 30 is not limited here; for example, in some embodiments, please refer to [reference needed]. Figure 7 The initial position of the emulsifying structure 30 can be located at the top of the cooking cavity 10a, for example, above the broth. For other embodiments, please refer to... Figure 11 The initial position of the emulsion structure 30 can be located at the bottom of the cooking cavity 10a, for example, in the soup, that is, at the bottom of the pot 10.

[0090] When the initial position of the emulsion structure 30 is at the top of the cooking cavity 10a, for example, please refer to Figure 7At this time, the emulsifying structure 30 can be set on the cover 20. The emulsifying structure 30 can move together with the cover 20. In this way, the user can directly put the food into the cooking cavity 10a or take it out of the cooking cavity 10a by opening the cover 20 without removing the emulsifying structure 30, which is beneficial to the user.

[0091] For example, please refer to Figure 7 The emulsifying structure 30 includes a sealing cap 33 covering the opening. Thus, during the raising and lowering of the emulsifying body 31, the broth cannot enter the emulsifying space 30b through the opening, but instead enters through the emulsifying hole 30a and the return hole 30c. In this way, the broth can be repeatedly sprayed from the emulsifying hole 30a and the return hole 30c, and large molecular particles (such as fat and protein) are collided into smaller particles during the spraying process, improving the emulsification effect.

[0092] Please see Figure 11 When the initial position of the emulsifying structure 30 is at the bottom of the cooking cavity 10a, the drive module 34 can be mounted on the pot body 40, with at least a portion of the drive module 34 passing through the pot 10 and drivenly connected to the emulsifying body 31. In this way, the user can directly add and remove food from the cooking cavity 10a or the emulsifying space 30b by opening the lid 20, without removing the emulsifying structure 30, thus facilitating food addition and removal.

[0093] For example, please refer to Figure 7 and Figure 8 The drive module 34 includes a drive component 341 and a transmission component 342. The drive component 341 drives the transmission component 342 to move, so that the transmission component 342 drives the emulsifying body 31 to move up and down within the cooking cavity 10a.

[0094] The drive component 341 provides power, for example, to an electric motor or motor.

[0095] For example, the transmission member 342 includes a gear and / or rack, and the drive member 341 is drivenly connected to the gear and / or rack.

[0096] In other words, the transmission component 342 is, for example, a gear and rack drive or a worm gear drive.

[0097] To ensure the smooth movement of the emulsion structure 30 during lifting, for example, the emulsion structure 30 is provided with a guiding mechanism to guide the movement of the emulsion structure 30.

[0098] It should be noted that the specific structure of the guiding mechanism is not limited here. For example, the side wall of the emulsifying body 31 is provided with a guiding mechanism to make the emulsifying structure 30 rise and fall smoothly.

[0099] The number of transmission components 342 is not limited here. For example, there can be one or more transmission components 342. When there are multiple transmission components 342, the smoothness of the lifting and lowering of the emulsion structure 30 can be improved.

[0100] For example, please refer to Figure 7 and Figure 8 The emulsification structure 30 includes an emulsification cap 32, an emulsification hole 30a is disposed on the emulsification cap 32, and the emulsification cap 32 is disposed on the emulsification body 31.

[0101] For other implementations, please refer to Figure 11 The emulsifying structure 30 includes a first partition 35 and a second partition 36, which together form an energy-concentrating cavity 30d. The first partition 35 has a first emulsifying hole 35a, and the second partition 36 has a second emulsifying hole 36a. The first emulsifying hole 35a is distributed on the top wall of the energy-concentrating cavity 30d, and the second emulsifying hole 36a is distributed on the bottom wall of the energy-concentrating cavity 30d. The first emulsifying hole 35a and the second emulsifying hole 36a are staggered, which can effectively increase the emulsification effect.

[0102] During the emulsification process, the broth, while boiling, passes through the second emulsification hole 36a into the energy-concentrating chamber 30d. During the high-speed movement of the broth, the fat and protein in the broth continuously collide to form small particles, which then flow out of the energy-concentrating chamber 30d through the first emulsification hole 35a. This further refines the fat and protein in the broth by collision, reducing the particle size of the protein and fat, thereby improving the emulsification effect.

[0103] The first partition 35 and / or the second partition 36 are provided with a return hole 30c, through which the soup flowing out of the energy-concentrating cavity 30d flows back to the cooking cavity 10a below the emulsifying structure 30 via the return hole 30c.

[0104] In related technologies, when the broth is not boiling vigorously enough, it is difficult for the broth to pass through the emulsification pores of the emulsification structure, resulting in poor emulsification. Similarly, when the amount of broth is small, it is also difficult for the broth to pass through the emulsification pores of the emulsification structure, which also leads to poor emulsification.

[0105] The cooking appliance provided in this application embodiment, by being vertically and vertically arranged in the cooking cavity 10a, can, on the one hand, control the emulsification structure 30 to be in a suitable position to achieve emulsification according to the height of the soup in the cooking cavity 10a, that is, it can adapt to the emulsification function of different amounts of soup. On the other hand, during the lifting and lowering process, the emulsification structure 30 will agitate the soup to a certain extent, making the soup boil more vigorously, promoting the blending of fat, protein and water, and improving the emulsification effect.

[0106] It should be noted that the maximum particle size of water-soluble fats is the target particle size, which is 0.05mm to 0.15mm, such as 0.05mm, 0.06mm, 0.07mm, 0.08mm, 0.09mm, 0.1mm, 0.11mm, 0.12mm, 0.13mm, 0.14mm, or 0.15mm, etc.

[0107] When the fat particle size is less than or equal to the target particle size, the fat can dissolve well in water. A circle with the target particle size as its diameter is the critical circle, and the area of ​​the critical circle is the critical area. The sum of the areas of the minimum flow cross sections of all emulsifying pores 30a is the first area. The area of ​​the sidewall of the emulsifying structure 30 is the second area, and the area of ​​the bottom wall of the emulsifying structure 30 is the third area. The ratio of the first area to the second area is the first proportion, the ratio of the first area to the third area is the second proportion, the sum of the second and third areas is the target area, and the ratio of the first area to the target area is the third proportion. The emulsifying pores 30a satisfy at least one of the following conditions:

[0108] (1) The area of ​​the minimum flow cross section of the emulsion hole 30a is less than or equal to the critical area. In this case, the emulsion hole 30a will be relatively small. Either the diameter of the emulsion hole 30a is smaller than the circle of the target particle size, or the flow cross section is non-circular. If the non-circular flow cross section is square, and the square flow cross section meets this condition, if the length direction is too long, the width direction will be extremely small, so much smaller than the target particle size. The fat will still be squeezed below the target particle size. The fat particle size is less than or equal to the target particle size. The fat dissolves in water, making the soup better emulsified.

[0109] (2) The minimum flow cross section of the emulsifying hole 30a can cover the critical circle (excluding the case where the length is too long and the width is too small to be much smaller than the target particle size in the square flow cross section embodiment of the previous condition), the area of ​​the minimum flow cross section of the emulsifying hole 30a is greater than the critical area, the inlet of the emulsifying hole 30a is on the side of the emulsifying structure 30, and the first proportion is less than or equal to 10%, for example, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2% or 1%, etc. In this way, although it may not be possible to reduce the fat particle size to below the target particle size by squeezing the hole itself, emulsification can be achieved by the jet rushing out to make the fat collide and break each other.

[0110] (3) The minimum flow cross section of the emulsion orifice 30a can cover the critical circle, the area of ​​the minimum flow cross section of the emulsion orifice 30a is greater than the critical area, the inlet of the emulsion orifice 30a is at the bottom of the emulsion structure 30, and the second ratio is less than or equal to 10%, such as 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1% or 0.05%, etc. In addition, by limiting the second ratio to be greater than or equal to 0.05%, it can prevent the bottom pressure of the emulsion structure 30 from being too small due to the second ratio, which would lead to excessive pressure of the liquid column and the risk of overflow.

[0111] (4) The minimum flow cross-section of the emulsion orifice 30a can cover the critical circle, and the area of ​​the minimum flow cross-section of the emulsion orifice 30a is greater than the critical area. The bottom and sides of the emulsion structure 30 are provided with inlets of the emulsion orifice 30a. The second ratio is less than or equal to 7%, for example, 7%, 6%, 5%, 4%, 3%, 2%, 1%, or 0.05%. More preferably, the second ratio is 0.05%-1.5%.

[0112] (5) The shape of the flow cross section of the emulsion hole 30a is circular. The diameter of the flow cross section at any two positions on the center line of the emulsion hole 30a is equal. The ratio of the length of the center line of the emulsion hole 30a to the diameter of the emulsion hole 30a is greater than or equal to 1. The flow cross section of the emulsion hole 30a can cover the critical circle. The area of ​​the minimum flow cross section of the emulsion hole 30a is greater than the critical area. The first ratio is less than or equal to 50%, for example, 50%, 48%, 46%, 42%, 45%, 40%, 38%, 36%, 35%, 32%, 30%, 28%, 26%, 25%, 22%, 20%, 18%, 16%, 15%, 12%, 10%, 8%, 6%, 5%, 2%, 1%, or 0.05%, etc. Thus, because the path of the emulsification orifice 30a is relatively long, the fat has a higher flow rate in the longer emulsification orifice 30a. The fat is broken up by collision in the longer path to achieve emulsification, and the area ratio can be appropriately relaxed.

[0113] (6) The shape of the flow cross section of the emulsion hole 30a is circular. The diameter of the flow cross section at any two positions on the center line of the emulsion hole 30a is equal. The ratio of the length of the center line of the emulsion hole 30a to the diameter of the emulsion hole 30a is greater than or equal to 1. The flow cross section of the emulsion hole 30a can cover the critical circle. The area of ​​the minimum flow cross section of the emulsion hole 30a is greater than the critical area. The second ratio is less than or equal to 50%, for example, 50%, 48%, 46%, 42%, 45%, 40%, 38%, 36%, 35%, 32%, 30%, 28%, 26%, 25%, 22%, 20%, 18%, 16%, 15%, 12%, 10%, 8%, 6%, 5%, 2%, 1%, or 0.05%, etc. Thus, because the path of the emulsification orifice 30a is relatively long, the fat has a higher flow rate in the longer emulsification orifice 30a. The fat is broken up by collision in the longer path to achieve emulsification, and the area ratio can be appropriately relaxed.

[0114] (7) The shape of the flow cross section of the emulsion hole 30a is circular. The diameter of the flow cross section at any two positions on the center line of the emulsion hole 30a is equal. The ratio of the length of the center line of the emulsion hole 30a to the diameter of the emulsion hole 30a is greater than or equal to 1. The flow cross section of the emulsion hole 30a can cover the critical circle. The area of ​​the minimum flow cross section of the emulsion hole 30a is greater than the critical area. The third ratio is less than or equal to 30%, for example, 30%, 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22%, 21%, 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, or 0.05%, etc. Thus, because the path of the emulsification orifice 30a is relatively long, the fat has a higher flow rate in the longer emulsification orifice 30a. The fat is broken up by collision in the longer path to achieve emulsification, and the area ratio can be appropriately relaxed.

[0115] Please see Figure 1 The control method for this cooking appliance includes the following steps:

[0116] Step S1: Ensure the cooking appliance has its emulsification function enabled;

[0117] For example, you can directly control the cooking appliance to activate the emulsification function, allowing the appliance to instantly emulsify the broth within the cooking cavity. Alternatively, you can set preset conditions based on actual conditions (such as the ingredients being cooked, the user's taste preferences, and the volume of the broth). Once the cooking appliance meets these preset conditions, you can activate the emulsification function.

[0118] Step S2: Control the emulsion structure to rise and fall within the cooking cavity.

[0119] It should be noted that steps S1 and S2 can be performed simultaneously, or step S2 can be performed after step S1.

[0120] The control method for a cooking appliance provided in this application embodiment can be used to cook ingredients with broth. The broth in the cooking cavity 10a of the cooking appliance can enter the emulsification structure 30 and flow back from the emulsification structure 30. This control method controls the cooking appliance to activate the emulsification function. After the emulsification function is activated, the broth in the cooking cavity 10a can enter the emulsification structure 30. The emulsification structure 30 can emulsify the fat and protein in the broth and mix with the water in the broth to form an emulsion system, thereby achieving the effect of thickening the broth. Furthermore, by controlling the raising and lowering of the emulsification structure 30 within the cooking cavity 10a, on the one hand, the emulsification structure 30 can be positioned appropriately according to the height of the broth within the cooking cavity 10a to achieve emulsification, thus adapting to different amounts of broth. On the other hand, during the raising and lowering process, the emulsification structure 30 agitates the broth, causing it to boil more vigorously, promoting the mixing of fat, protein, and water, and improving the emulsification effect. Exemplarily, determining that the cooking appliance has activated the emulsification function includes:

[0121] Control the cooking appliance to enter the heating stage;

[0122] Make sure the cooking appliances meet the preset conditions.

[0123] This control method heats the cookware using a heating device, thus putting the cooking appliance into a heating phase. By controlling the cooking appliance to enter the heating phase, the cooking appliance reaches preset conditions. Once the preset conditions are met, the cooking appliance is activated to start the emulsification function.

[0124] The pot 10 is heated by controlling the heating device to raise the temperature inside the pot 10, thereby entering the heating stage.

[0125] The heating device can heat the cookware 10 in any way. For example, it can heat the bottom of the cookware 10, or other parts of the cookware 10, or it can heat the cookware 10 by other means, such as by introducing high-temperature steam from the outside into the cookware 10.

[0126] It is understandable that step S2 can also be performed throughout the entire cooking process, for example, during the heating phase, the emulsion structure 30 can be controlled to rise and fall within the cooking cavity 10a.

[0127] It should be noted that the preset conditions are not limited here. For example, the preset conditions can be a target working pressure value and / or a target working temperature value and / or a target time value. That is to say, by controlling the temperature and / or pressure inside the cookware 10, or by controlling the cooking time of the cooking appliance, the cooking appliance is determined to activate the emulsification function.

[0128] It should be noted that the control method of this cooking appliance is to control the temperature and / or pressure inside the pot 10. Therefore, the cooking appliance has a temperature detection structure or temperature detection function, and a pressure detection structure or pressure detection function (such as a temperature sensor, pressure sensor, etc.).

[0129] For example, the preset condition is a target working temperature value, and the cooking appliance is controlled to turn on the emulsification function, including heating the pot 10 by controlling the heating device to determine the precipitation of oil.

[0130] The preset condition is the target working temperature value. The heating device is controlled to heat the pot 10, thereby entering the heating stage, so that the temperature inside the pot 10 reaches the target working temperature value, and the food in the cooking cavity 10a can enter the boiling stage and extract oil.

[0131] Controlling the cooking appliance to activate the emulsification function includes: controlling the heating device to heat the pot 10 and maintaining the temperature inside the pot 10 at the target working temperature value. That is, when the temperature inside the pot 10 reaches the target working temperature value, the heating device is controlled to heat the pot 10 and maintain the temperature inside the pot 10 at the target working temperature value, thereby achieving emulsification of the broth.

[0132] For example, the control method further includes: determining the end of cooking based on the lifting time and / or number of lifting times and / or cooking time of the emulsion structure 30 within the cooking cavity 10a.

[0133] In other words, the end of cooking can be determined based on the rising and falling time of the emulsion structure 30 within the cooking chamber 10a. Alternatively, the end of cooking can be determined based on the number of rising and falling movements of the emulsion structure 30 within the cooking chamber 10a. The end of cooking can also be determined based on the cooking time itself.

[0134] It should be noted that the control methods in some embodiments are mainly applicable to atmospheric pressure cooking scenarios. In this case, the cooking appliance does not have a vent valve, or the vent valve is used to release air so that the pressure inside the cooking chamber 10a is in a non-pressurized state (i.e., the cooking chamber 10a is not in a closed pressurized state) or an atmospheric pressure state. Venting air through atmospheric pressure boiling helps to remove water-soluble fishy smells and other unpleasant flavors from the chamber, ensuring a richer and more fragrant broth.

[0135] For example, the cover 20 is provided with an exhaust valve that has an open state and a closed state. That is, the pressure inside the cooking cavity 10a can be controlled by controlling the on / off state of the exhaust valve.

[0136] The preset condition is a first preset pressure. The heating device is controlled to heat the pot 10, thereby entering the heating stage, so that the temperature inside the pot 10 reaches the first preset pressure, which in turn allows the food in the cooking cavity 10a to enter the boiling stage and extract oil.

[0137] For example, in some embodiments, the cover 20 is provided with an exhaust valve having an open state and a closed state, and the preset condition is a first preset pressure, controlling the cooking appliance to activate the emulsification function, including:

[0138] The heating device is controlled to heat the cookware 10;

[0139] Set the pressure inside the cookware 10 to the first preset pressure.

[0140] In other words, by controlling the heating device to heat the pot 10, the pot enters the heating stage so that the temperature inside the pot 10 reaches the first preset pressure, that is, the pressure holding pressure.

[0141] In other embodiments, the cover 20 is provided with an exhaust valve having an open and closed state, and a preset condition of a first preset pressure controls the cooking appliance to activate the emulsification function, including:

[0142] Control the exhaust valve to periodically release exhaust gas;

[0143] Maintain the pressure inside the cookware 10 at the first preset pressure.

[0144] In other words, when the preset condition is the first preset pressure, the cooking appliance is controlled to turn on the emulsification function, including controlling the exhaust valve to periodically exhaust air and maintaining the pressure inside the pot 10 at the first preset pressure, so that the soup is emulsified.

[0145] It should be noted that the periodic exhaust of the exhaust valve and the lifting and lowering movement of the emulsification structure 30 can be performed simultaneously.

[0146] For example, after the step of controlling the emulsifying structure 30 to rise and fall within the cooking cavity 10a, the method includes: simultaneously controlling the exhaust valve to be in an open state while the emulsifying structure 30 is rising or falling. When the emulsifying structure 30 is moving up and down, it compresses air, thus creating resistance. By setting the exhaust frequency of the exhaust valve to be the same as the rising and falling frequency of the emulsifying structure 30, controlling the exhaust valve to be in an open state when the emulsifying structure 30 is rising reduces the resistance to the rising of the emulsifying structure 30. When the emulsifying structure 30 is falling, the exhaust valve is in an open state and begins to exhaust air, thus reducing the resistance to the falling of the emulsifying structure 30. This improves the reliability of the rising and falling of the emulsifying structure 30, increases the overall reliability of the emulsifying structure 30, and reduces energy consumption.

[0147] Exemplarily, a method for maintaining the pressure inside the cookware 10 at a first preset pressure includes:

[0148] With the exhaust valve open, the heating device stops heating the cookware 10;

[0149] With the exhaust valve closed, the heating device heats the cookware 10.

[0150] It should be noted that when the cooking appliance is in the emulsification function, the heating device stops heating the pot 10 while the exhaust valve is venting, i.e., when the exhaust valve is in the open state. This can prevent the liquid level in the cooking cavity 10a from rising continuously due to violent boiling, which would cause the soup to overflow from the exhaust valve. However, when the exhaust valve is not venting, i.e., when the exhaust valve is in the closed state, the heating device can heat the pot 10 so that the cooking appliance can maintain the first preset pressure.

[0151] For example, after the step of controlling the emulsification structure 30 to rise and fall within the cooking cavity 10a, the method further includes: controlling the exhaust pressure relief of the cooking appliance based on a first preset time and / or the rising and falling time and / or the number of rising and falling of the emulsification structure 30 within the cooking cavity 10a.

[0152] In other words, the pressure relief of the cooking appliance can be controlled based on the rising and falling time of the emulsifying structure 30 within the cooking cavity 10a. The pressure relief can also be controlled based on the number of times the emulsifying structure 30 rises and falls within the cooking cavity 10a. Furthermore, the pressure relief can be controlled based on the cooking time, for example, when the cooking time reaches a first preset time.

[0153] Exemplary embodiments, after the step of controlling the venting and depressurization of the cooking appliance, further include:

[0154] Control the emulsifying structure 30 to rise and fall within the cooking cavity 10a;

[0155] Control the exhaust valve to release air, and control the heating device to stop heating the pot 10;

[0156] Ensure that the pressure inside the cookware 10 reaches the second preset pressure;

[0157] Confirm that cooking is finished.

[0158] In other words, during the process of controlling the venting and depressurization of the cooking appliance, the emulsifying structure 30 is controlled to rise and fall within the cooking cavity 10a, meaning that the cooking appliance continues emulsification during the venting and depressurization process. Simultaneously, while controlling the rise and fall of the emulsifying structure 30 within the cooking cavity 10a, the vent valve is controlled to release air, and the heating device is controlled to stop heating the pot 10. When the pressure inside the pot 10 reaches the second preset pressure, the emulsifying structure 30 is controlled to stop moving, indicating that cooking is complete.

[0159] It should be noted that after the emulsification structure 30 stops moving, the pressure can continue to be released until the pressure is completely released, at which point the food can be removed.

[0160] In other embodiments, after the step of controlling the venting and depressurization of the cooking appliance, the following steps are also included:

[0161] Control the emulsifying structure 30 to rise and fall within the cooking cavity 10a;

[0162] Depressurize the pressure inside the cookware 10 to normal pressure;

[0163] Confirm that cooking is finished.

[0164] In other words, during the process of controlling the venting and depressurization of the cooking appliance, the emulsifying structure 30 is controlled to move up and down within the cooking cavity 10a, meaning that the cooking appliance continues emulsification during the venting and depressurization process. When the pressure inside the pot 10 is determined to have decreased to atmospheric pressure, the emulsifying structure 30 can be controlled to stop moving, indicating that cooking is complete.

[0165] For example, the exhaust frequency of the exhaust valve is the same as the lifting and lowering frequency of the emulsion structure 30. When the emulsion structure 30 moves up and down, it compresses the air, thus creating resistance. By setting the exhaust frequency of the exhaust valve to be the same as the lifting and lowering frequency of the emulsion structure 30, the exhaust valve is open and begins to exhaust air when the emulsion structure 30 rises, thereby reducing the resistance of the emulsion structure 30 rising. Similarly, the exhaust valve is open and begins to exhaust air when the emulsion structure 30 falls, thereby reducing the resistance of the emulsion structure 30 falling. This improves the reliability of the lifting and lowering of the emulsion structure 30, reduces energy consumption, and extends the service life of the drive module 34.

[0166] For example, before the step of controlling the emulsification structure 30 to rise and fall within the cooking cavity 10a, the cooking appliance is controlled to release pressure based on whether the time of maintaining the first preset pressure reaches a second preset time and / or whether the grease has been completely separated.

[0167] The preset condition is a first preset pressure. When the pressure inside the pot 10 reaches the first preset pressure, the exhaust valve is controlled to periodically release air and maintain the pressure inside the pot 10 at the first preset pressure. This means that the cooking appliance is controlled to be in the first pressure holding stage. The first pressure holding stage is mainly used to achieve the separation of oil from the soup in the cooking cavity 10a. The higher the pressure in the first pressure holding stage, the faster the rate of oil separation from the soup.

[0168] Once the pressure is maintained at the first preset time for a period of time until the second preset time is reached, or once it is confirmed that the grease has separated completely, the cooking appliance can be controlled to release the pressure and proceed to the next stage.

[0169] In other embodiments, detecting whether the oil has completely separated includes: detecting the broth in the cooking cavity 10a using an infrared detection device to determine whether the oil has completely separated.

[0170] Specifically, the broth inside the cooking cavity 10a is detected by an infrared detection device. Based on the detection results of the infrared detection device, it is determined whether the oil has completely separated. If the detection results show that the oil has completely separated, the cooking appliance is controlled to release air pressure.

[0171] For example, controlling the venting and pressure relief of a cooking appliance includes:

[0172] The pressure inside the cookware 10 is controlled to be released to a third preset pressure, wherein the third preset pressure is less than the first preset pressure.

[0173] With the exhaust valve open, the heating device heats the pot 10, maintaining the pressure inside the pot 10 at the third preset pressure.

[0174] The pressure inside the cookware 10 is maintained at the third preset pressure, meaning the cooking appliance is controlled in the second pressure-holding stage. This second pressure-holding stage primarily aims to emulsify the broth within the cooking cavity 10a. Since the third preset pressure is relatively low, the exhaust valve is periodically vented to improve the emulsification effect. During the second pressure-holding stage, the third preset pressure is lower than the first preset pressure, allowing for a longer venting time. This creates a greater pressure difference within the cooking cavity 10a, resulting in a longer and more vigorous boiling time. The liquid level within the cooking cavity 10a continuously rises, and the broth, under the influence of the pressure difference, passes through the emulsification holes 30a, thus moving from a large space to a very small space. This significantly increases the broth's movement speed. During this high-speed movement, the fats and proteins in the broth continuously collide, forming small particles that can mix with water, creating a mutually inclusive emulsion system that thickens the broth.

[0175] It should be noted that the time for each venting step is determined based on the third preset pressure or specific circumstances, in order to improve the emulsification effect and achieve the effect of thickening the soup.

[0176] For example, when the cooking appliance is in the second pressure holding stage, the heating device heats the pot 10 during the venting process. It can be understood that when the cooking appliance is in the second pressure holding stage, that is, when the venting valve is open, the third preset pressure is relatively low, the venting time is relatively long, and thus the heat loss is large. During the venting process, the heating device heats the pot 10 to maintain the cooking appliance at the third preset pressure.

[0177] For example, the control method further includes: controlling the cooking appliance to exhaust pressure to atmospheric pressure based on whether the time of maintaining the third preset pressure reaches the third preset time and / or the number of times the emulsion structure 30 rises and falls within the cooking cavity 10a, and determining to end cooking.

[0178] It should be noted that the total duration for which the pressure within the cooking cavity 10a is maintained at the third preset pressure should not be too short. Too short a duration can lead to insufficient emulsification of the broth, resulting in a poor emulsification effect. Conversely, the total duration for which the pressure within the cooking cavity 10a is maintained at the third preset pressure should not be too long. Too long a duration can lead to excessive evaporation of water from the broth, and can also cause the broth to become cloudy due to continuous vigorous boiling. Therefore, the second pressure holding time is automatically set based on actual conditions (such as the ingredients being cooked, the user's taste preferences, and the volume of the broth). The decision to end the second pressure holding stage is based on the second pressure holding time of the second pressure holding stage, or on the number of rises and falls of the emulsification structure 30 within the cooking cavity 10a.

[0179] For example, after the step of controlling the emulsion structure 30 to rise and fall within the cooking cavity 10a, the control method further includes: determining that the pressure within the cookware 10 is released to atmospheric pressure, and ending the cooking process.

[0180] In other words, the control method involves controlling the emulsification structure 30 to rise and fall within the cooking cavity 10a during the pressure relief phase in order to emulsify the broth.

[0181] Exemplarily, after the step of controlling the rise and fall of the emulsifying structure 30 within the cooking cavity 10a, the control method further includes:

[0182] Control the exhaust valve to periodically release exhaust gas;

[0183] With the exhaust valve open, the heating device is controlled to heat the cookware 10.

[0184] In other words, the soup is emulsified during depressurization, and the heating device is controlled to heat the pot 10 while the exhaust valve is open. The cooking is then stopped based on the lifting time and / or number of lifting cycles of the emulsification structure 30 within the cooking cavity 10a.

[0185] Another embodiment of this application provides a cooking device. The cooking device is disposed in a cooking appliance including a pot 10, an emulsifying structure 30, a heating device, and a lid 20. The pot 10 is provided with an open cooking cavity 10a. The lid 20 is placed on the open cavity to selectively open or close the cooking cavity 10a. The heating device is used to heat the pot 10. The emulsifying structure 30 is vertically and vertically disposed in the cooking cavity 10a. When the soup in the cooking cavity 10a is boiling, it can enter the emulsifying structure 30 and flow back from the emulsifying structure 30.

[0186] The cooking device includes a heating module and a control module. The heating module is used to heat the pot 10.

[0187] The control module is used to control the cooking appliance to enter the heating stage; to determine that the cooking appliance has reached the preset conditions; to determine that the cooking appliance has activated the emulsification function; and to control the emulsification structure 30 to rise and fall within the cooking cavity 10a.

[0188] 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 control method in any of the above embodiments.

[0189] 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.

[0190] 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.

[0191] 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.

[0192] 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.

[0193] This application provides a cooking appliance; please refer to [link / reference]. Figures 7 to 11 The cooking appliance includes a cookware 10, a lid 20, an emulsifying structure 30, a heating element, a memory, and a processor. The cookware 10 has an open cooking cavity 10a, and the lid 20 covers the opening to selectively open or close the cooking cavity 10a. The emulsifying structure 30 is vertically and vertically disposed within the cooking cavity 10a so that, during the cooking of ingredients containing broth, boiling broth in the cooking cavity 10a enters and flows back from the emulsifying structure 30. The heating element is used to heat the cookware 10.

[0194] For example, the memory stores computer-executable instructions, and the processor executes the computer-executable instructions to implement the steps of the control method of any of the above embodiments.

[0195] The following is a brief description of six specific embodiments in conjunction with the accompanying drawings.

[0196] First Embodiment

[0197] This control method applies to cooking appliances without pressure, or cooking appliances with pressure where the vent valve is open, meaning the broth emulsifies under no pressure. Please refer to [link / reference]. Figure 2 The control methods for cooking appliances include:

[0198] Step S101: Start the cooking program;

[0199] Step S102: Control the heating device to heat the pot and determine the grease to be extracted;

[0200] Step S103: Control the rise and fall of the emulsion structure within the cooking cavity;

[0201] It should be noted that steps S102 and S103 are not sequential; that is, steps S102 and S103 can be performed simultaneously; or steps S102 can be performed first and then steps S103 can be performed; or steps S103 can be performed first and then steps S102 can be performed.

[0202] Step S104: Determine whether the lifting time and / or number of lifting operations and / or cooking time of the emulsion structure in the cooking cavity meet the requirements;

[0203] Step S105: End the cooking process.

[0204] Second Embodiment

[0205] This control method is applicable to pressurized cooking appliances, where the cooking appliance extracts grease under a first preset pressure and emulsifies it under a third preset pressure. Please refer to [link / reference needed]. Figure 3 The control methods for cooking appliances include:

[0206] Step S201: Start the cooking program;

[0207] Step S202: Control the heating device to heat the pot;

[0208] Step S203: Control the pressure buildup inside the cooking cavity;

[0209] This stage is the pressure-inducing stage.

[0210] Step S204: Detect the pressure inside the cooking cavity;

[0211] Step S205: Determine whether the pressure inside the cooking cavity has reached the first preset pressure;

[0212] If yes, proceed to step S206; otherwise, proceed to step S203.

[0213] Steps S203 to S205 are the heating and pressurization stages.

[0214] Step S206: Maintain the pressure inside the cooking cavity at the first preset pressure;

[0215] This stage is the first pressure holding stage.

[0216] Step S207: Determine whether the preset cooking time has been reached;

[0217] If yes, proceed to step S208; otherwise, proceed to step S206.

[0218] Step S208: Begin depressurization;

[0219] Step S209: Control the pressure inside the pot to release to a third preset pressure, wherein the third preset pressure is less than the first preset pressure;

[0220] If yes, proceed to step S210; otherwise, proceed to step S208.

[0221] Step S210: Control the rise and fall of the emulsion structure within the cooking cavity;

[0222] Step S211: While the emulsified structure is rising or falling, the exhaust valve is kept in the open state;

[0223] This stage is the second pressure-holding stage. It should be noted that step S211 can also be omitted, that is, it is sufficient to control the rise and fall of the emulsifying structure within the cooking cavity. In other words, the exhaust valve can be closed while the emulsifying structure is rising or falling.

[0224] Step S212: Determine whether the rising and falling time and / or number of rising and falling operations of the emulsion structure in the cooking cavity and / or the cooking time meet the requirements;

[0225] If yes, proceed to step S213; otherwise, proceed to step S210.

[0226] Step S213: Release the pressure and end the cooking program.

[0227] It should be noted that the first pressure holding stage is a high-pressure dissolution stage, and the pressure in the first pressure holding stage is the first preset pressure. This process mainly ensures that the internal and external temperatures of the food are heated evenly. At the same time, under high pressure, more substances will be dissolved from the food, such as fats, proteins, and amino acids, which is conducive to the precipitation of oils.

[0228] It should be noted that the second pressure-holding stage is a medium-pressure emulsification stage, and the pressure in this stage is the third preset pressure, which is lower than the first preset pressure. In addition to allowing nutrients from the ingredients to dissolve, this stage importantly involves the continuous collision of fat particles into smaller spheres. This increases the contact area with proteins and other substances, increasing the probability of emulsification and making the broth richer. Furthermore, because the cooking appliance has an emulsification structure, the dissolved fats from the food can form an emulsion more quickly and stably, significantly increasing the broth's concentration.

[0229] Third Embodiment

[0230] This control method is applicable to pressurized cooking appliances, where grease is released under a first preset pressure and emulsified during the pressure release phase. Please refer to [link / reference]. Figure 4 The control methods for cooking appliances include:

[0231] Step S301: Start the cooking program;

[0232] Step S302: Control the heating device to heat the pot;

[0233] Step S303: Control the pressure build-up inside the cooking cavity;

[0234] This stage is the pressure-inducing stage.

[0235] Step S304: Detect the pressure inside the cooking cavity;

[0236] Step S305: Determine whether the pressure inside the cooking cavity has reached the first preset pressure;

[0237] If yes, proceed to step S306; otherwise, proceed to step S303.

[0238] Step S306: Maintain the pressure inside the cooking cavity at the first preset pressure;

[0239] This stage is the first pressure holding stage.

[0240] Step S307: Determine whether the preset cooking time has been reached;

[0241] If yes, proceed to step S308; otherwise, proceed to step S306.

[0242] Step S308: Begin depressurization;

[0243] This stage is the pressure relief stage.

[0244] Step S309: Control the rise and fall of the emulsion structure within the cooking cavity;

[0245] Step S310: While the emulsified structure is rising or falling, the exhaust valve is kept in the open state;

[0246] Emulsification occurs during the pressure relief phase. It should be noted that step S310 can be omitted, meaning that it is sufficient to control the rise and fall of the emulsification structure within the cooking cavity. In other words, the exhaust valve can be closed while the emulsification structure is rising or falling.

[0247] Step S311: Determine if the pressure inside the pot has been released to normal atmospheric pressure;

[0248] If yes, proceed to step S312; otherwise, proceed to step S309.

[0249] Step S312: End the cooking process.

[0250] Fourth embodiment

[0251] This control method is applicable to pressurized cooking appliances that perform emulsification during the pressure-holding phase. Please refer to [link / reference]. Figure 5 The control methods for cooking appliances include:

[0252] Step S401: Start the cooking program;

[0253] Step S402: Control the heating device to heat the pot;

[0254] Step S403: Control the pressure build-up inside the cooking cavity;

[0255] This stage is the pressure-inducing stage.

[0256] Step S404: Detect the pressure inside the cooking cavity;

[0257] Step S405: Determine whether the pressure inside the cooking cavity has reached the first preset pressure;

[0258] If yes, proceed to step S406; otherwise, proceed to step S403.

[0259] Step S406: Control the rise and fall of the emulsion structure within the cooking cavity;

[0260] Step S407: While the emulsion structure is rising or falling, the exhaust valve is kept in the open state;

[0261] It should be noted that step S407 can also be omitted. That is, it is sufficient to control the emulsification structure to rise and fall within the cooking cavity. In other words, the exhaust valve can be closed while the emulsification structure is rising or falling.

[0262] Step S408: Determine that the rising and falling time and / or number of rising and falling operations and / or cooking time of the emulsion structure in the cooking cavity meet the requirements;

[0263] If yes, proceed to step S409; otherwise, proceed to step S406.

[0264] Step S409: Release pressure and end the cooking program.

[0265] Fifth Embodiment

[0266] This control method is applicable to pressurized cooking appliances that perform emulsification during the pressure holding and depressurization phases. Please refer to [link / reference]. Figure 6 The control methods for cooking appliances include:

[0267] Step S501: Start the cooking program;

[0268] Step S502: Control the heating device to heat the pot;

[0269] Step S503: Control the pressure buildup inside the cooking cavity;

[0270] This stage is the pressure-inducing stage.

[0271] Step S504: Detect the pressure inside the cooking cavity;

[0272] Step S505: Determine whether the pressure inside the cooking cavity has reached the first preset pressure;

[0273] If yes, proceed to step S506; otherwise, proceed to step S503.

[0274] Step S506: Control the rise and fall of the emulsion structure within the cooking cavity;

[0275] Step S507: While the emulsion structure is rising or falling, the exhaust valve is kept in the open state;

[0276] It should be noted that step S507 can also be omitted. That is, it is sufficient to control the emulsification structure to rise and fall within the cooking cavity. In other words, the exhaust valve can be closed while the emulsification structure is rising or falling.

[0277] Step S508: Determine that the rising and falling time and / or number of rising and falling operations and / or cooking time of the emulsion structure in the cooking cavity meet the requirements;

[0278] If yes, proceed to step S509; otherwise, proceed to step S506.

[0279] Step S509: Vent and relieve pressure;

[0280] Step S510: Control the rise and fall of the emulsion structure within the cooking cavity;

[0281] Step S511: While the emulsified structure is rising or falling, the exhaust valve is kept in the open state;

[0282] Step S512: Determine whether the pressure inside the cooking cavity has been released to atmospheric pressure;

[0283] If yes, proceed to step S513; otherwise, proceed to step S510.

[0284] Step S513: End the cooking process.

[0285] In the description of this application, the terms "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are 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 different embodiments or examples described in this application, as well as features of different embodiments or examples.

[0286] 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 control method of a cooking appliance, characterized in that, The cooking appliance includes a pot, an emulsifying structure, a heating device, and a lid. The pot has an open cooking cavity, and the lid covers the open cavity to selectively open or close it. The heating device heats the pot. The emulsifying structure is vertically detachable within the cooking cavity. Broth within the cooking cavity can enter the emulsifying structure through its emulsifying holes for emulsification and then flow back from the emulsifying structure. The control method includes: Confirm that the cooking appliance has its emulsification function activated; The emulsifying structure is controlled to move up and down within the cooking cavity to agitate the broth.

2. The control method according to claim 1, characterized by, The step of determining that the cooking appliance has activated its emulsification function includes: Control the cooking appliance to enter the heating stage; Determine that the cooking appliance has reached the preset conditions.

3. The control method according to claim 2, characterized by, The preset conditions are the target working pressure value and / or the target working temperature value and / or the target time value.

4. The control method according to claim 2, characterized by, The preset condition is the target operating temperature value, and controlling the cooking appliance to activate the emulsification function includes: The heating device is controlled to heat the cookware to determine the precipitation of grease.

5. The control method according to claim 1, characterized by, The control method further includes: determining the end of cooking based on the lifting time and / or number of lifting cycles of the emulsified structure within the cooking cavity.

6. The control method according to claim 2, characterized by, The cover is provided with an exhaust valve having an open and closed state. The preset condition is a first preset pressure. Controlling the cooking appliance to activate the emulsification function includes: Control the heating device to heat the pot; The pressure inside the cookware is determined to be a first preset pressure.

7. The control method according to claim 6, characterized in that, Following the step of controlling the emulsification structure to rise and fall within the cooking cavity, the following steps are included: The emulsified structure controls the exhaust valve to be in the open state while it is rising or falling.

8. The control method according to claim 6, characterized in that, After the step of controlling the emulsification structure to rise and fall within the cooking cavity, the method further includes: controlling the cooking appliance to exhaust pressure based on whether the time of maintaining the first preset pressure reaches a first preset time and / or the time and / or number of rises and falls of the emulsification structure within the cooking cavity.

9. The control method according to claim 8, characterized in that, Following the step of controlling the venting and depressurization of the cooking appliance, the method further includes: The emulsifying structure is controlled to move up and down within the cooking cavity; Depressurize the pressure inside the cookware to atmospheric pressure; Confirm that cooking is finished.

10. The control method according to claim 9, characterized in that, The exhaust frequency of the exhaust valve is the same as the rising and falling frequency of the emulsion structure.

11. The control method according to claim 6, characterized in that, Before the step of controlling the emulsification structure to rise and fall within the cooking cavity, the method includes: controlling the cooking appliance to release pressure based on whether the time maintained at the first preset pressure reaches a second preset time and / or whether the grease has been completely separated.

12. The control method according to claim 11, characterized in that, The control of the cooking appliance to release pressure includes: The pressure inside the cookware is controlled to be released to a third preset pressure, wherein the third preset pressure is less than the first preset pressure.

13. The control method according to claim 11, characterized in that, Following the step of controlling the emulsification structure to rise and fall within the cooking cavity, the following steps are included: The emulsified structure controls the exhaust valve to be in the open state while it is rising or falling.

14. The control method according to claim 12, characterized in that, The control method further includes: based on whether the time of maintaining the third preset pressure reaches the third preset time and / or the number of times the emulsion structure rises and falls in the cooking cavity, controlling the cooking appliance to exhaust pressure to atmospheric pressure, and determining the end of cooking.

15. The control method according to claim 11, characterized in that, After the step of controlling the emulsified structure to move up and down within the cooking cavity, the control method further includes: Once the pressure inside the cookware has been released to atmospheric pressure, cooking is complete.

16. The control method according to claim 11, characterized in that, After the step of controlling the emulsified structure to move up and down within the cooking cavity, the control method further includes: Control the exhaust valve to periodically exhaust air; With the exhaust valve in the open state, the heating device is controlled to heat the pot.

17. A cooking appliance, characterized in that, include: A cookware set having an open cooking cavity; A cover, which is disposed over the opening, is used to selectively open or close the cooking cavity; An emulsifying structure is provided, which is vertically and vertically disposed within the cooking cavity, so that during the cooking of ingredients containing broth, the broth in the cooking cavity enters the emulsifying structure through the emulsifying holes of the emulsifying structure for emulsification and flows back from the emulsifying structure. A heating device for heating the cookware.

18. The cooking appliance according to claim 17, characterized in that, The cooking appliance includes an exhaust valve having an open and a closed state, the exhaust valve being disposed on the cover.

19. The cooking appliance according to claim 17, characterized in that, The emulsification structure includes an emulsification body and a drive module that is driven to the emulsification body. The drive module is used to drive the emulsification body to move up and down within the cooking cavity. The emulsification body is provided with an emulsification space and an emulsification hole with an opening.

20. The cooking appliance according to claim 19, characterized in that, The emulsifying structure is disposed on the cover, and the emulsifying structure includes a sealing cap disposed over the opening; and / or, The cooking appliance includes a pot body, the drive module is disposed on the pot body, and at least a portion of the structure of the drive module passes through the pot and is driven and connected to the emulsifying body.

21. The cooking appliance according to claim 19, characterized in that, The drive module includes a drive component and a transmission component. The drive component drives the transmission component to move, so that the transmission component drives the emulsifying body to move up and down within the cooking cavity.

22. The cooking appliance according to claim 21, characterized in that, The transmission component includes a gear and / or a rack, and the driving component is drivenly connected to the gear and / or the rack.

23. The cooking appliance according to claim 17, characterized in that, The emulsified structure is provided with a guiding mechanism, which is used to guide the movement of the emulsified structure; and / or, The cooking appliance includes a memory and a processor, the memory storing computer-executable instructions, and the processor executing the computer-executable instructions to implement the steps of the control method according to any one of claims 1 to 16.

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