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

Abstract

The embodiment of the invention provides a control method of a cooking electric appliance, a cooking device, a storage medium and the cooking electric appliance, the cooking electric appliance comprises a pot, an emulsifying structure and a cover body, the pot is provided with a cooking cavity with an opening, the cover body covers the opening and is used for selectively opening or closing the cooking cavity, the emulsifying structure is arranged in the cooking cavity, and the emulsifying structure is arranged in the cooking cavity. An exhaust valve with an open state and a closed state is arranged on the cover body, and soup in the cooking cavity can enter the emulsifying structure in a boiling state and flows back from the emulsifying structure. The control method comprises the steps that the cooking electric appliance is controlled to be in a first pressure maintaining stage so that oil can be separated out from cooking liquor in a cooking cavity, and the pressure of the first pressure maintaining stage is P1; detecting whether grease is completely separated out; if it is determined that grease precipitation is completed, the cooking electric appliance is controlled to be in a second pressure maintaining stage so that cooking liquor in the cooking cavity can be emulsified, the pressure of the second pressure maintaining stage is P2, and P1 is larger than P2. According to the control method of the cooking appliance, soup can be rich.

Description

Technical Field

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

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

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

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

[0005] To achieve the above-mentioned purpose, a first aspect of an embodiment of the present application provides a control method for a cooking appliance, the cooking appliance comprising a pot, an emulsification structure and a cover, the pot being provided with an open cooking cavity, the cover being provided on the open cavity and being used to selectively open or close the cooking cavity, the emulsification structure being provided in the cooking cavity, the cover being provided with an exhaust valve having an open state and a closed state, the soup in the cooking cavity being able to enter the emulsification structure in a boiling state and to flow back from the emulsification structure, the control method comprising:

[0006] Controlling the cooking appliance to be in a first pressure-maintaining stage so that the soup in the cooking cavity can separate out fat, and the pressure in the first pressure-maintaining stage is P1;

[0007] Check whether the grease precipitation is complete;

[0008] When it is determined that the oil precipitation is complete, the cooking appliance is controlled to be in the second pressure-maintaining stage to emulsify the soup in the cooking cavity. The pressure in the second pressure-maintaining stage is P2, wherein P1 is greater than P2.

[0009] In one embodiment, the cooking appliance includes a heating device for heating the pot, and the method for controlling the cooking appliance to enter the first pressure holding stage includes:

[0010] Controlling the heating device to heat the cookware, and controlling the exhaust valve to be in a closed state;

[0011] Detecting whether the pressure in the cooking cavity reaches P1;

[0012] When it is determined that the pressure in the cooking cavity reaches P1, the cooking appliance enters a first pressure-maintaining stage.

[0013] In one embodiment, controlling the cooking appliance to be in the first pressure-maintaining stage includes:

[0014] The exhaust valve is controlled to exhaust periodically, and each exhaust time is T1.

[0015] In one embodiment, the cooking appliance comprises a heating device for heating the pot, and the heating device stops heating the pot when the exhaust valve is in the process of exhausting the gas.

[0016] In one embodiment, controlling the cooking appliance to be in the second pressure-maintaining stage includes:

[0017] The exhaust valve is controlled to exhaust periodically, and the exhaust time each time is T2.

[0018] In one embodiment, the cooking appliance comprises a heating device for heating the pot, and the heating device heats the pot during the exhaust valve exhausting the gas.

[0019] In one implementation, each exhaust time of the exhaust valve in the first pressure-maintaining stage is T1, wherein T2 is greater than T1.

[0020] In one embodiment, the control method further includes determining whether to end the second pressure holding stage based on a second pressure holding time of the second pressure holding stage.

[0021] In one embodiment, the step of detecting whether the grease precipitation is complete includes:

[0022] determining whether the grease is completely precipitated based on the first pressure holding time of the first pressure holding stage; and / or,

[0023] The soup in the cooking cavity is detected by an infrared detection device to determine whether the oil has been completely precipitated.

[0024] In one embodiment, the power of the cooking appliance in the first pressure-maintaining stage is W1, and the power in the second pressure-maintaining stage is W2, wherein W2 is greater than W1.

[0025] In one embodiment, after the step of controlling the cooking appliance to be in the second pressure-maintaining stage, at least one auxiliary pressure-maintaining stage is further included, and the pressure in the auxiliary pressure-maintaining stage is less than P2.

[0026] A second aspect of an embodiment of the present application provides a cooking device, which is arranged in a cooking appliance, the cooking appliance comprising a pot, an emulsifying structure and a cover, the pot having an open cooking cavity, the cover covering the open cavity for selectively opening or closing the cooking cavity, the emulsifying structure being arranged in the cooking cavity, the cover being provided with an exhaust valve having an open state and a closed state, the soup in the cooking cavity can enter the emulsifying structure in a boiling state and flow back from the emulsifying structure, the cooking device comprising:

[0027] A heating module, used for heating the pot;

[0028] The control module is used to control the cooking appliance to be in a first pressure-holding stage so that the grease in the soup in the cooking cavity is separated out, and the pressure in the first pressure-holding stage is P1; it is used to control and detect whether the grease separation is completed; and it is used to determine that the grease separation is completed, then control the cooking appliance to be in a second pressure-holding stage so that the soup in the cooking cavity is emulsified, and the pressure in the second pressure-holding stage is P2, wherein P1 is greater than P2.

[0029] A third aspect of an embodiment of the present application provides a storage medium, which stores computer-executable instructions. The computer-executable instructions can be executed by a processor to implement the steps of the control method described above.

[0030] A fourth aspect of the embodiments of the present application provides a cooking appliance, comprising:

[0031] A cooker, wherein the cooker is provided with an open cooking cavity;

[0032] A cover body, the cover body is arranged on the opening and is used to selectively open or close the cooking cavity, and the cover body is provided with an exhaust valve having an open state and a closed state;

[0033] an emulsifying structure, the emulsifying structure being arranged in the cooking cavity so that during the process of cooking ingredients with soup, the boiling soup in the cooking cavity enters the emulsifying structure and flows back from the emulsifying structure;

[0034] A heating device, used for heating the pot;

[0035] A memory, wherein the memory stores computer executable instructions;

[0036] A processor, configured to execute the computer executable instructions to implement the steps of the control method according to any one of claims 1 to 11.

[0037] The embodiments of the present application provide a control method for a cooking appliance, a cooking device, a storage medium, and a cooking appliance. The control method can be used to cook ingredients with soup. The soup in the cooking chamber of the cooking appliance can enter the emulsification structure in a boiling state and flow back from the emulsification structure. The control method includes controlling the pressure in the cooking chamber to be P1 in a first pressure-maintaining stage, so that the soup in the cooking chamber precipitates fat under the pressure of P1. Then, by detecting whether the fat precipitation is complete, when it is determined that the fat precipitation is complete, the cooking appliance is controlled to be in a second pressure-maintaining stage, so that the soup in the cooking chamber is emulsified. The pressure in the second pressure-maintaining stage is P2, wherein P1 is greater than P2. It can be seen that during the above-mentioned pressure switching process, the soup in the cooking chamber can be subjected to high-pressure cooking in the first pressure-maintaining stage with a pressure of P1 for a period of time to achieve rapid oil precipitation, thereby shortening the cooking time, and then the pressure is released to the second pressure-maintaining stage with a pressure of P2 for emulsification, thereby enabling the soup in the cooking chamber to be in a boiling state and enter into the emulsification structure. The emulsification structure can mix and emulsify the fat and protein in the soup, and mix with the water in the soup to form an emulsion system, thereby achieving the effect of thickening the soup. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 A method diagram of a method for controlling a cooking appliance according to an embodiment of the present application;

[0039] Figure 2 A schematic diagram of pressure changes of a cooking appliance at various stages of a cooking process according to an embodiment of the present application;

[0040] Figure 3 A schematic diagram of pressure changes of a cooking appliance at various stages of a cooking process according to another embodiment of the present application;

[0041] Figure 4 This is a schematic diagram of power changes of a cooking appliance at various stages during a cooking process according to another embodiment of the present application;

[0042] Figure 5 This is a schematic diagram of the structure of a cooking appliance according to an embodiment of the present application;

[0043] Figure 6 This is a schematic structural diagram of an emulsification structure according to an embodiment of the present application;

[0044] Figure 7 This is a schematic structural diagram of an emulsification structure of another embodiment of the present application;

[0045] Figure 8 This is a schematic structural diagram of an emulsification structure according to another embodiment of the present application;

[0046] Fig. 9 A flowchart of a method for controlling a cooking appliance provided in one embodiment of the present application.

[0047] Description of Reference Numerals

[0048] 10. Cookware; 10a. Cooking cavity; 30. Emulsification structure; 30a. Emulsification hole; 30b. Reflux hole; 30c. Energy gathering cavity; 31. First partition; 31a. First emulsification hole; 32. Second partition; 32a. Second emulsification hole; 33. Emulsification body. DETAILED DESCRIPTION

[0049] It should be noted that, in the absence of conflict, the embodiments and technical features in the embodiments of the present application can be combined with each other, and the detailed description in the specific implementation method should be understood as an explanation of the purpose of the present application and should not be regarded as an improper limitation on the present application.

[0050] An embodiment of the present application provides a control method for a cooking appliance, the control method for a cooking appliance is used for cooking ingredients with soup, see Figures 5 to 8 The cooking appliance includes a pot 10, an emulsifying structure 30 and a cover body. The pot 10 is provided with an open cooking cavity 10a. The cover body is covered on the open cavity and is used to selectively open or close the cooking cavity 10a. The emulsifying structure 30 is arranged in the cooking cavity 10a. The cover body is provided with an exhaust valve with an open state and a closed state. The soup in the cooking cavity 10a can enter the emulsifying structure 30 in a boiling state and flow back from the emulsifying structure 30.

[0051] The cooking appliance refers to a household appliance that can be used for cooking, such as an electric rice cooker, a pressure cooker, a stew pot or a health pot, or a combination of an induction cooker and a cooking structure having a cooker 10 and an emulsifying structure 30 .

[0052] It should be noted that the control method of the cooking appliance of the present application is mainly applicable to the scenario of pressurized cooking. The air pressure in the cooking cavity 10a is controlled by controlling the open state and the closed state of the exhaust valve on the cover.

[0053] The emulsification structure 30 is a structure that can emulsify the fat and protein in the soup and mix with the water in the soup to form an emulsion system. The specific structural form is not limited.

[0054] For example, see Figure 6 and Figure 7 The emulsifying structure 30 includes an emulsifying body 33 having an emulsifying hole 30a. The soup passes through the emulsifying hole 30a in a boiling state, thereby entering from a large space into a very small space, which greatly increases the movement speed of the soup. During the high-speed movement of the soup, the fat and protein in the soup continuously collide to form small particles, and the small particles of fat and protein can mix with water to form a mutually inclusive emulsion system, thereby thickening the soup.

[0055] The soup can flow back from the emulsifying structure 30 to the space of the cooking cavity 10a outside the emulsifying structure 30, and then enter the emulsifying structure 30 again in a boiling state, thereby continuously circulating to further improve the emulsification effect of the soup.

[0056] It should be noted that the specific method for achieving soup reflux is not limited. For example, the emulsifying structure 30 may include an emulsifying body 33 having an emulsifying hole 30a, and the soup is emulsified in the process of entering the emulsifying body 33 through the emulsifying hole 30a, and the soup in the emulsifying body 33 may also flow out of the emulsifying body 33 through the emulsifying hole 30a to achieve the purpose of reflux.

[0057] Exemplarily, the cooking appliance includes a heating device (not shown) for heating the pot 10 .

[0058] Specifically, when the heating device heats the pot 10, the liquid energy in the cooking cavity 10a rises and expands, and the emulsifying body 33 blocks the soup from continuing to expand so that it moves to both sides. Since the emulsifying body 33 has the emulsifying hole 30a, the emulsifying body 33 gathers the boiling energy of the soup to the emulsifying hole 30a, so that the energy at the emulsifying hole 30a is greater, and the soup rolls more violently.

[0059] For example, see Figure 6 and Figure 7 , the emulsifying body 33 may also have a reflux hole 30b, so that the soup can enter the emulsifying body 33 from the emulsifying hole 30a and flow out of the emulsifying body 33 through the reflux hole 30b. The reflux hole 30b can be used to allow the soup entering the emulsifying body 33 to flow back to the cooking cavity 10a outside the emulsifying structure 30, so as to prevent the soup from being continuously heated and expelled into the emulsifying body 33, making it difficult to flow back, and thus failing to continuously provide liquid.

[0060] For other implementations, see Figure 8 The emulsification structure 30 includes a first partition 31 and a second partition 32, and the first partition 31 and the second partition 32 are arranged to form an energy-gathering chamber 30c. The first partition 31 has a first emulsification hole 31a, and the second partition 32 has a second emulsification hole 32a, wherein the first emulsification hole 31a is distributed on the top wall of the energy-gathering chamber 30c, and the second emulsification hole 32a is distributed on the bottom wall of the energy-gathering chamber 30c, and the first emulsification hole 31a and the second emulsification hole 32a are staggered, which can effectively increase the emulsification effect.

[0061] During the emulsification process, the soup passes through the second emulsification hole 32a into the energy-gathering chamber 30c in a boiling state. During the high-speed movement of the soup, the fat and protein in the soup continuously collide to form small particles, and then pass through the first emulsification hole 31a to flow out of the energy-gathering chamber 30c, so that the fat and protein in the soup further collide and refine, reducing the particle size of the protein and fat, thereby improving the emulsification effect.

[0062] The first partition 31 and / or the second partition 32 is provided with a reflux hole 30 b , and the soup flowing out of the energy-gathering cavity 30 c flows back to the cooking cavity 10 a below the emulsifying structure 30 through the reflux hole 30 b .

[0063] See also Figure 1 and Figure 2 , the control method of the cooking appliance comprises the following steps:

[0064] Step S1: Controlling the cooking appliance to be in the first pressure-maintaining stage, so that the soup in the cooking cavity can separate out the fat, and the pressure in the first pressure-maintaining stage is P1;

[0065] Step S2: Detect whether the grease precipitation is complete;

[0066] Step S3: When it is determined that the oil precipitation is complete, the cooking appliance is controlled to be in the second pressure-maintaining stage to emulsify the soup in the cooking cavity. The pressure in the second pressure-maintaining stage is P2, wherein P1 is greater than P2.

[0067] Specifically, the pressure in the cooking chamber 10a corresponding to the first pressure-maintaining stage is P1, under which the soup in the cooking chamber 10a can separate out fat. The higher the pressure in the cooking chamber 10a, the faster the fat in the food separates out. Therefore, the cooking appliance is controlled to be in the first pressure-maintaining stage with a pressure of P1, that is, the cooking appliance is maintained at a relatively high pressure, so that the soup can fully separate out fat, and the cooking time can be shortened.

[0068] By detecting whether the grease has been completely precipitated, if the grease has not been completely precipitated, the cooking appliance is controlled to continue to maintain the first pressure-maintaining stage. If it is determined that the grease has been completely precipitated, the cooking appliance is controlled to be in the second pressure-maintaining stage to emulsify the soup in the cooking cavity 10a. The pressure in the second pressure-maintaining stage is P2, where P1 is greater than P2. Therefore, the cooking appliance is controlled to enter the second pressure-maintaining stage with a pressure of P2, where P2 is less than P1, which can enhance the boiling intensity and facilitate the soup in the cooking cavity 10a to enter the emulsification structure 30.

[0069] P1 is greater than P2, and the specific values ​​of P1 and P2 can be determined according to actual conditions.

[0070] It should be noted that the cooking appliance is in the second pressure-maintaining stage so that the soup in the cooking cavity 10a is emulsified. That is, when the cooking appliance is in the second pressure-maintaining stage, the soup in the cooking cavity 10a is in a boiling state.

[0071] It should be noted that the second pressure holding stage is a medium pressure emulsification stage. In addition to dissolving the nutrients in the food, the important thing in this stage is to continuously collide the fat into smaller particles, so that the contact area with proteins and the like becomes larger, the emulsification probability increases, and the soup becomes richer. And because the cooking appliance is provided with an emulsification structure 30, the fat dissolved from the food can form an emulsion faster and more stably, and the concentration of the soup will be significantly improved.

[0072] The control method of the cooking appliance of the embodiment of the present application can be used to cook food with soup. The soup in the cooking cavity 10a of the cooking appliance can enter the emulsification structure 30 in a boiling state and flow back from the emulsification structure 30. The control method includes controlling the pressure in the cooking cavity 10a to be P1 in the first pressure-maintaining stage, so that the soup in the cooking cavity 10a precipitates fat under the pressure of P1. Then, by detecting whether the fat precipitation is complete, when it is determined that the fat precipitation is complete, the cooking appliance is controlled to be in the second pressure-maintaining stage, so that the soup in the cooking cavity 10a is emulsified. The pressure in the second pressure-maintaining stage is P2, wherein P1 is greater than P2. It can be seen that during the above-mentioned pressure switching process, the soup in the cooking cavity 10a can be subjected to high-pressure cooking in the first pressure-maintaining stage with a pressure of P1 for a period of time to achieve rapid oil precipitation, thereby shortening the cooking time, and then the pressure is released to the second pressure-maintaining stage with a pressure of P2 for emulsification, thereby enabling the soup in the cooking cavity 10a to be in a boiling state and enter the emulsification structure 30. The emulsification structure 30 can mix and emulsify the fat and protein in the soup, and mix with the water in the soup to form an emulsion system, thereby achieving the effect of thickening the soup.

[0073] It should be noted that the control method of the cooking appliance is to control the pressure in the cooking cavity 10a, so the cooking appliance has a pressure detection structure or a pressure detection function (such as a temperature sensor, a pressure sensor, etc.).

[0074] The control method includes controlling the cooking appliance to be in a first pressure-maintaining stage and then releasing pressure to be in a second pressure-maintaining stage, but it does not mean that the control method can only include the above two pressure-maintaining stages. According to different actual conditions, the above control method can also include other controls on the pressure in the cooking cavity 10a.

[0075] For example, see Figure 3, after the step of controlling the cooking appliance to be in the second pressure-maintaining stage, it also includes at least one auxiliary pressure-maintaining stage, and the pressure in the auxiliary pressure-maintaining stage is less than P2. During the second pressure-maintaining stage of the cooking appliance, the soup in the cooking cavity 10a is in a boiling state and enters the emulsifying structure 30. The emulsifying structure 30 can make the fat and protein in the soup mixed and emulsified, and mix with the water in the soup to form an emulsion system, thereby achieving the effect of thickening the soup. After maintaining pressure for a certain period of time in the second pressure-maintaining stage, the pressure is released to enter the auxiliary pressure-maintaining stage. The pressure in the auxiliary pressure-maintaining stage is, for example, P3, where P3 is less than P2, so that the soup can continue to be emulsified in the auxiliary pressure-maintaining stage, thereby continuously emulsifying and making the soup thicker.

[0076] It can be understood that the at least one auxiliary pressure-holding stage refers to one auxiliary pressure-holding stage or multiple auxiliary pressure-holding stages, which can be set according to actual conditions (such as the ingredients to be cooked, the user's taste, the volume of the soup, etc.).

[0077] Exemplarily, the method for controlling a cooking appliance to enter a first pressure-maintaining stage includes:

[0078] Step S111: controlling the heating device to heat the cookware, and controlling the exhaust valve to be in a closed state;

[0079] Step S112: Detect whether the pressure in the cooking cavity reaches P1;

[0080] Step S113: When it is determined that the pressure in the cooking cavity reaches P1, the cooking appliance enters the first pressure-maintaining stage.

[0081] Specifically, see Figure 2 and Figure 3 , the heating device is controlled to heat the pot 10, and the exhaust valve is controlled to be in a closed state, so that the temperature and pressure in the cooking cavity 10a are increased, that is, the pressure in the cooking cavity 10a is increased, and this stage is the pressure increase stage. At the same time, it is detected whether the pressure in the cooking cavity 10a reaches P1. If the pressure in the cooking cavity 10a reaches P1, the cooking appliance enters the first pressure holding stage. If the pressure in the cooking cavity 10a has not reached P1, the heating device is continuously controlled to heat the pot 10 until it is determined that the pressure in the cooking cavity 10a reaches P1.

[0082] When it is determined that the pressure in the cooking cavity 10a reaches P1, it means that the cooking appliance has entered the first pressure-maintaining stage. At this time, the pressure in the cooking cavity 10a is controlled to be maintained at P1, so that the cooking appliance is in the first pressure-maintaining stage.

[0083] When the cooking appliance enters the first pressure-maintaining stage, the heating device may stop heating the pot 10 .

[0084] There is no limit to the way in which the heating device heats the pot 10. For example, the bottom of the pot 10 of the cooking appliance can be heated, or other parts of the pot 10 can be heated. The pot 10 can also be heated in other ways, for example, by introducing high-temperature steam into the pot 10 from the outside.

[0085] It should be noted that the heating device heating the cookware 10 may be heating the cookware 10 itself, and the heat of the cookware 10 is then transferred to the food in the cookware 10. Exemplarily, the heating methods include but are not limited to the following two methods:

[0086] The first heating method: the heating device is, for example, an electric heating plate, the resistance wire in the electric heating plate generates heat, the heat of the electric heating plate is transferred to the pot 10, and the heat of the pot 10 is then transferred to the food in the pot 10.

[0087] The second heating method: the heating device is, for example, an IH coil disk, the coil is energized to generate a magnetic field to cause the cookware 10 to generate heat, and the heat of the cookware 10 is then transferred to the food in the cookware 10.

[0088] The heating device may heat the cookware 10 or directly heat the food in the cookware 10. Exemplarily, the heating methods include but are not limited to the following three methods:

[0089] The first heating method: the heating device is, for example, a steam heater, and the steam generated by the steam heater enters the cookware 10 to heat the food in the cookware 10 .

[0090] The second heating method: the heating device is, for example, a light wave heater and / or an infrared heater, which radiates the heat of the light waves directly to the food in the pot 10 to heat the food in the pot 10.

[0091] The third heating method: the heating device is, for example, an electric heating tube, which generates heat when powered and transfers the heat to the food in the cooker 10 by convection.

[0092] Exemplarily, controlling the cooking appliance to be in the first pressure-maintaining stage includes: controlling the exhaust valve to exhaust periodically, with each exhaust time being T1.

[0093] It should be noted that since the first pressure-holding stage is mainly used to achieve the separation of fat from the soup in the cooking chamber 10a, and the higher the P1 of the first pressure-holding stage, the faster the rate of fat separation from the soup, therefore, the P1 of the first pressure-holding stage is generally higher. In order to prevent the soup from overflowing, the exhaust valve is controlled to exhaust periodically, and the exhaust time for each exhaust is T1.

[0094] It should be noted that the first pressure-maintaining stage is a high-pressure dissolution-promoting stage. This process is mainly to make the temperature of the inside and outside of the food uniform. At the same time, under high pressure conditions, the exhaust valve is controlled to exhaust periodically, so that the soup boils violently and the food collides violently. In this way, more substances will be dissolved from the food, such as fat, protein, amino acids, etc. And because the cooking appliance is provided with an emulsifying structure 30, the soup in the cooking cavity 10a boils and rolls more violently, and more substances will be dissolved in the food.

[0095] It should be noted that the exhaust time T1 for each exhaust is determined based on P1 or specific circumstances, and is used to improve the situation of soup overflow.

[0096] Exemplarily, when the cooking appliance is in the first pressure-maintaining stage, the exhaust valve is in the process of exhausting, that is, the exhaust valve is in the open state, and the heating device stops heating the pot 10. It can be understood that when the cooking appliance is in the first pressure-maintaining stage, P1 of the first pressure-maintaining stage is relatively high, and each exhaust time T1 is relatively short, so the heat loss is small, and the heating device stops heating the pot 10 when the exhaust valve is in the process of exhausting.

[0097] It should be noted that when the cooking appliance is in the first pressure maintaining stage and the exhaust valve is in the process of venting, the heating device stops heating the pot 10. However, when the exhaust valve is not venting, that is, the exhaust valve is in the closed state, the heating device can heat the pot 10 to enable the cooking appliance to maintain the specified pressure (P1).

[0098] Of course, when the cooking appliance is in the first pressure-maintaining stage, the exhaust valve may not exhaust air, that is, the exhaust valve is in a closed state, which is beneficial for the cooking appliance to maintain the specified pressure (P1).

[0099] For example, see Figure 2 and Figure 3 , controlling the cooking appliance to be in the second pressure maintaining stage, including: controlling the exhaust valve to exhaust periodically, with each exhaust time being T2.

[0100] Exemplarily, each exhaust time of the exhaust valve in the first pressure-maintaining stage is T1, wherein T2 is greater than T1.

[0101] It should be noted that since the second pressure-holding stage is mainly used to achieve emulsification of the soup in the cooking cavity 10a, and P2 in the second pressure-holding stage is relatively low, in order to improve the emulsification effect, the exhaust valve is controlled to exhaust periodically, and each exhaust time is T2. In the second pressure-holding stage, P2 is relatively low, and the exhaust time can be extended. During exhaust, a greater pressure difference is formed in the cooking cavity 10a, and the boiling time is longer and more intense. The liquid level in the cooking cavity 10a is continuously raised, and the soup passes through the emulsification hole 30a under the action of the pressure difference, thereby entering from a large space into a very small space, which greatly increases the movement speed of the soup. During the high-speed movement of the soup, the fat and protein in the soup continuously collide to form small particles, and the small particles of fat and protein can be mixed with water to form a mutually inclusive emulsion system, thereby thickening the soup.

[0102] It should be noted that the exhaust time T3 for each time is determined according to P2 or specific circumstances, and is used to improve the emulsification effect and achieve the effect of thickening the soup.

[0103] Exemplarily, when the cooking appliance is in the second pressure-maintaining stage, the exhaust valve is in the process of exhausting, and the heating device heats the pot 10. It can be understood that when the cooking appliance is in the second pressure-maintaining stage, P2 of the second pressure-maintaining stage is relatively low, and each exhaust time T2 is relatively long, so the heat loss is large. When the exhaust valve is in the process of exhausting, the heating device heats the pot 10 so that the cooking appliance can maintain the specified pressure (P2).

[0104] Exemplarily, whether to end the second pressure holding stage is determined based on the second pressure holding time of the second pressure holding stage. Figure 2 and Figure 3 , the second holding time is the difference between t4 and t3.

[0105] Specifically, the pressure in the cooking cavity 10a is maintained at the second pressure-maintaining pressure P2 during the second pressure-maintaining time. The specific duration of the second pressure-maintaining time can also be set according to actual conditions (such as the ingredients to be cooked, the user's taste, the volume of the soup, etc.).

[0106] It should be noted that the total time for which the pressure in the cooking cavity 10a is maintained at the second holding pressure P2 should not be too short. If it is too short, it may lead to insufficient emulsification of the soup, that is, the emulsification effect may deteriorate. The total time for which the pressure in the cooking cavity 10a is maintained at the second holding pressure P2 should not be too long. If it is too long, it may lead to excessive evaporation of water in the soup, and prevent the problem of continuous intense boiling making the soup turbid. Therefore, the second holding pressure time is set according to the actual situation (such as the ingredients to be cooked, the user's taste, the volume of the soup, etc.), and whether to end the second holding pressure stage is determined based on the second holding pressure time of the second holding pressure stage.

[0107] Exemplarily, when the second pressure-maintaining stage reaches the second pressure-maintaining time, the second pressure-maintaining stage is ended, the exhaust valve is controlled to be in an open state, exhaust and pressure relief are performed, and cooking is completed.

[0108] For example, in some embodiments, detecting whether the grease is completely precipitated includes: determining whether the grease is completely precipitated based on a first pressure holding time of the first pressure holding stage. The first pressure holding time is the difference between t2 and t1.

[0109] Specifically, the pressure in the cooking cavity 10a is maintained at the first pressure holding pressure P1 during the first pressure holding time. The specific duration of the first pressure holding time can also be set according to actual conditions (such as the ingredients to be cooked, the user's taste, the volume of the soup, etc.).

[0110] It should be noted that the total time that the pressure in the cooking cavity 10a is maintained at the first holding pressure P1 should not be too short. If it is too short, it will easily lead to incomplete oil precipitation in the soup, resulting in poor emulsification effect. The total time that the pressure in the cooking cavity 10a is maintained at the first holding pressure P1 should not be too long. If it is too long, it will easily lead to excessive evaporation of water in the soup, resulting in poor emulsification effect. Therefore, the first holding pressure time is set according to the actual situation (such as the ingredients to be cooked, the user's taste, the volume of the soup, etc.), and based on the first holding pressure time of the first holding pressure stage, it is determined whether the oil precipitation is complete.

[0111] Exemplarily, if it is determined that the grease has been completely precipitated, the first pressure-maintaining stage is ended, the air is exhausted and the pressure is released, and the cooking appliance is controlled to enter the second pressure-maintaining stage.

[0112] In some other embodiments, detecting whether the grease has been completely precipitated includes: detecting the soup in the cooking cavity 10a by an infrared detection device to determine whether the grease has been completely precipitated.

[0113] Specifically, the soup in the cooking cavity 10a is detected by an infrared detection device, and based on the detection result of the infrared detection device, it is determined whether the soup has been completely precipitated. If the detection result shows that the soup has been completely precipitated, the first pressure maintaining stage is ended, the air is exhausted and the pressure is released, and the cooking appliance is controlled to enter the second pressure maintaining stage.

[0114] For example, see Figure 4 The power of the cooking appliance in the first pressure-maintaining stage is W1, and the power in the second pressure-maintaining stage is W2, wherein W2 is greater than W1. For example, the cooking appliance can maintain a specified pressure of the cooking appliance by controlling the power or the heating frequency.

[0115] Specifically, when the cooking appliance is in the first pressure-maintaining stage, the pressure in the cooking cavity 10a is P1, the exhaust time in the first pressure-maintaining stage is short, the heat loss is small, and the heating device heats the pot 10 with power W1 to increase the pressure in the pot 10. That is, when the cooking appliance is in the first pressure-maintaining stage, only a lower power is needed to maintain the pressure in the cooking cavity 10a stably at P1. When the cooking appliance is in the second pressure-maintaining stage, the pressure in the cooking cavity 10a is P1, the exhaust time in the second pressure-maintaining stage is short, the heat loss is large, and the heating device heats the pot 10 with power W2 to increase the pressure in the pot 10. That is, when the cooking appliance is in the second pressure-maintaining stage, a higher power is needed to maintain the pressure in the cooking cavity 10a stably at P2.

[0116] In addition, when the cooking appliance is in the pressure-increasing stage, it is necessary to make the pressure in the cooking cavity 10a reach P1 quickly, so the heating device heats the pot 10 with a relatively high power W0 to increase the pressure in the pot 10.

[0117] Of course, the specified pressure of the cooking appliance can also be maintained by controlling the heating frequency of the heating device on the pot 10.

[0118] Another embodiment of the present application provides a cooking device, which is arranged in a cooking appliance. The cooking appliance includes a pot 10, an emulsifying structure 30 and a cover body. The pot 10 is provided with an open cooking cavity 10a. The cover body is covered on the open cavity and is used to selectively open or close the cooking cavity 10a. The emulsifying structure 30 is arranged in the cooking cavity 10a. The cover body is provided with an exhaust valve with an open state and a closed state. The soup in the cooking cavity 10a can enter the emulsifying structure 30 in a boiling state and flow back from the emulsifying structure 30.

[0119] The cooking device comprises a heating module and a control module. The heating module is used to heat the pot 10.

[0120] The control module is used to control the cooking appliance to be in the first pressure-maintaining stage so that the grease in the soup in the cooking cavity 10a is separated out, and the pressure in the first pressure-maintaining stage is P1; it is used to control and detect whether the grease separation is complete; and it is used to determine that the grease separation is complete, then control the cooking appliance to be in the second pressure-maintaining stage so that the soup in the cooking cavity 10a is emulsified, and the pressure in the second pressure-maintaining stage is P2, wherein P1 is greater than P2.

[0121] An embodiment of the present application provides a computer-readable storage medium, which stores computer-executable instructions. The computer-executable instructions can be executed by a processor to implement the steps of the control method of any of the above embodiments.

[0122] The computer-readable storage medium may be a memory such as FRAM, ROM, PROM, EPROM, EEPROM, flash memory, magnetic surface memory, optical disk, or CD-ROM, or may be various devices including one or any combination of the above memories.

[0123] Executable instructions may be in the form of a program, software, software module, script or code, written in any form of programming language (including compiled or interpreted languages, or declarative or procedural languages), and may be deployed in any form, including as a stand-alone program or as a module, component, subroutine or other unit suitable for use in a computer environment.

[0124] Exemplarily, the executable instructions may, but need not, correspond to a file in a file system, may be stored as part of a file storing other programs or data, for example, in one or more scripts in a HyperText Markup Language (HTML) document, in a single file dedicated to the program in question, or in multiple coordinated files.

[0125] For example, the executable instructions may be deployed to be executed on one computing device, or on multiple computing devices located at one site, or on multiple computing devices distributed at multiple sites and interconnected by a network.

[0126] The present application embodiment provides a cooking appliance. Figures 5 to 8 The cooking appliance includes a pot 10, a cover, an emulsifying structure 30, a heating component, a memory and a processor. The pot 10 is provided with an open cooking cavity 10a, the cover is provided on the open cavity, and is used to selectively open or close the cooking cavity 10a, the cover is provided with an exhaust valve with an open state and a closed state, and the emulsifying structure 30 is provided in the cooking cavity 10a, so that in the process of cooking ingredients with soup, the boiling soup in the cooking cavity 10a enters the emulsifying structure 30 and flows back from the emulsifying structure 30. The heating component is used to heat the 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 control method of any of the above embodiments.

[0127] The above embodiments of the present application all achieve soup thickening by controlling the pressure in the cooking cavity 10a. It should be noted that soup thickening can also be achieved by controlling the power of the heating device or the temperature in the cooking cavity 10a.

[0128] For example, see Fig. 9 , the control method of the cooking appliance includes:

[0129] Step S201: start the cooking program;

[0130] Step S202: controlling the heating device to heat the cookware;

[0131] Step S203: controlling the exhaust valve to be in a closed state to increase the pressure in the cooking cavity;

[0132] See also Figure 2 , this stage is the pressure-initiating stage.

[0133] Step S204: detecting the pressure in the cooking cavity;

[0134] Step S205: determining whether the pressure in the cooking cavity reaches the pressure of the first pressure-maintaining stage, which is P1;

[0135] If yes, execute step S206, if no, execute step S203.

[0136] Step S206: Control the cooking appliance to be in the first pressure-maintaining stage, so that the soup in the cooking cavity can separate out the fat, and control the exhaust valve to exhaust periodically, with each exhaust time being T1;

[0137] Step S207: Detect whether the grease precipitation is complete;

[0138] If yes, execute step S208, if no, execute step S206.

[0139] Step S208: start pressure relief;

[0140] Step S209: determining whether the pressure in the cooking cavity reaches the pressure P2 of the second pressure-maintaining stage;

[0141] If yes, execute step S210, if no, execute step S208.

[0142] Step S210: Control the cooking appliance to be in the second pressure-maintaining stage to emulsify the soup in the cooking cavity, control the exhaust valve to exhaust periodically, each exhaust time is T2, and control the heating device to heat the pot when the exhaust valve exhausts;

[0143] Step S211: determining whether the second pressure holding time has been reached;

[0144] If yes, execute step S212, if no, execute step S210.

[0145] Step S212: exhaust and release the pressure, ending cooking.

[0146] See also Figure 2 , this stage is the pressure relief stage.

[0147] It should be noted that the first pressure-maintaining stage is a high-pressure dissolution-promoting stage. This process is mainly to make the temperature of the inside and outside of the food uniform. At the same time, under high pressure conditions, the exhaust valve is controlled to exhaust periodically, so that the soup boils violently and the food collides violently. In this way, more substances will be dissolved from the food, such as fat, protein, amino acids, etc. And because the cooking appliance is provided with an emulsifying structure 30, the soup in the cooking cavity 10a boils and rolls more violently, and more substances will be dissolved in the food.

[0148] It should be noted that the second pressure holding stage is a medium pressure emulsification stage. In addition to dissolving the nutrients in the food, the important thing in this stage is to continuously collide the fat into smaller particles, so that the contact area with proteins and the like becomes larger, the emulsification probability increases, and the soup becomes richer. And because the cooking appliance is provided with an emulsification structure 30, the fat dissolved from the food can form an emulsion faster and more stably, and the concentration of the soup will be significantly improved.

[0149] Of course, depending on the cooking ingredients and the user's personal taste, at least one auxiliary pressure holding stage can be added.

[0150] In the description of the present application, the description with reference to the terms "in one embodiment", "in some embodiments", "in a specific embodiment", or "exemplary" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiments of the present application. In the present application, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in a suitable manner in any one or more embodiments or examples. In addition, those skilled in the art may combine different embodiments or examples described in the present application and the features of different embodiments or examples without contradiction.

[0151] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application are included in the protection scope of the present application.

Claims

1. A method for controlling a cooking appliance, characterized in that: The cooking appliance comprises a pot, an emulsifying structure and a cover, wherein the pot is provided with an open cooking cavity, the cover is provided on the open cavity and is used to selectively open or close the cooking cavity, the emulsifying structure is provided in the cooking cavity, the cover is provided with an exhaust valve having an open state and a closed state, the soup in the cooking cavity can enter the emulsifying structure in a boiling state and flow back from the emulsifying structure, and the control method comprises: Controlling the cooking appliance to be in a first pressure-maintaining stage so that the soup in the cooking cavity can separate out fat, and the pressure in the first pressure-maintaining stage is P1; Check whether the grease precipitation is complete; When it is determined that the oil precipitation is complete, the cooking appliance is controlled to be in the second pressure-maintaining stage to emulsify the soup in the cooking cavity. The pressure in the second pressure-maintaining stage is P2, wherein P1 is greater than P2.

2. The control method according to claim 1, characterized in that: The cooking appliance includes a heating device for heating the pot, and the method for controlling the cooking appliance to enter the first pressure-maintaining stage includes: Controlling the heating device to heat the cookware, and controlling the exhaust valve to be in a closed state; Detecting whether the pressure in the cooking cavity reaches P1; When it is determined that the pressure in the cooking cavity reaches P1, the cooking appliance enters a first pressure-maintaining stage.

3. The control method according to claim 1, characterized in that: The step of controlling the cooking appliance to be in the first pressure-maintaining stage includes: The exhaust valve is controlled to exhaust periodically, and each exhaust time is T1.

4. The control method according to claim 3, characterized in that: The cooking appliance comprises a heating device for heating the pot, and the heating device stops heating the pot when the exhaust valve is in the process of exhausting the gas.

5. The control method according to claim 1, characterized in that: The controlling the cooking appliance to be in the second pressure maintaining stage comprises: The exhaust valve is controlled to exhaust periodically, and the exhaust time each time is T2.

6. The control method according to claim 5, characterized in that: The cooking appliance comprises a heating device for heating the pot, and the heating device heats the pot during the exhaust valve exhausting process.

7. The control method according to claim 5, characterized in that: Each exhaust time of the exhaust valve in the first pressure-maintaining stage is T1, wherein T2 is greater than T1.

8. The control method according to claim 1, characterized in that: The control method further includes determining whether to end the second pressure-maintaining stage based on a second pressure-maintaining time of the second pressure-maintaining stage.

9. The control method according to claim 1, characterized in that: The step of detecting whether the grease precipitation is complete comprises: determining whether the grease is completely precipitated based on the first pressure holding time of the first pressure holding stage; and / or, The soup in the cooking cavity is detected by an infrared detection device to determine whether the oil has been completely precipitated.

10. The control method according to claim 1, characterized in that: The power of the cooking appliance in the first pressure-maintaining stage is W1, and the power of the cooking appliance in the second pressure-maintaining stage is W2, wherein W2 is greater than W1.

11. The control method according to claim 1, characterized in that: After the step of controlling the cooking appliance to be in the second pressure-maintaining stage, at least one auxiliary pressure-maintaining stage is further included, and the pressure in the auxiliary pressure-maintaining stage is lower than P2.

12. A cooking device, arranged in a cooking appliance, characterized in that: The cooking appliance comprises a pot, an emulsifying structure and a cover, wherein the pot is provided with an open cooking cavity, the cover is provided on the open cavity and is used to selectively open or close the cooking cavity, the emulsifying structure is provided in the cooking cavity, the cover is provided with an exhaust valve with an open state and a closed state, the soup in the cooking cavity can enter the emulsifying structure in a boiling state and flow back from the emulsifying structure, the cooking device comprises: A heating module, used for heating the pot; The control module is used to control the cooking appliance to be in a first pressure-holding stage so that the grease in the soup in the cooking cavity is separated out, and the pressure in the first pressure-holding stage is P1; it is used to control and detect whether the grease separation is completed; and it is used to determine that the grease separation is completed, then control the cooking appliance to be in a second pressure-holding stage so that the soup in the cooking cavity is emulsified, and the pressure in the second pressure-holding stage is P2, wherein P1 is greater than P2.

13. A storage medium, characterized in that: The storage medium stores computer executable instructions, and the computer executable instructions can be executed by a processor to implement the steps of the control method according to any one of claims 1 to 11.

14. A cooking appliance, characterized in that: include: A cooker, wherein the cooker is provided with an open cooking cavity; A cover body, the cover body is arranged on the opening and is used to selectively open or close the cooking cavity, and the cover body is provided with an exhaust valve having an open state and a closed state; an emulsifying structure, the emulsifying structure being arranged in the cooking cavity so that during the process of cooking ingredients with soup, the boiling soup in the cooking cavity enters the emulsifying structure and flows back from the emulsifying structure; A heating device, used for heating the pot; A memory, wherein the memory stores computer executable instructions; A processor, configured to execute the computer executable instructions to implement the steps of the control method according to any one of claims 1 to 11.

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