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

Abstract

The embodiment of the present application provides a cooking appliance, a cooking device, a storage medium and a control method of the cooking appliance. The cooking appliance comprises a pot, an emulsification structure and a cover. The pot is provided with a cooking cavity with an opening. The cover is arranged on the opening to selectively open or close the cooking cavity. The emulsification structure is arranged 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 emulsification structure and backflow from the emulsification structure in a boiling state. The control method comprises: controlling the cooking appliance to be in a first pressure maintaining stage to make the soup in the cooking cavity separate out oil, the pressure of the first pressure maintaining stage being P1; detecting whether the oil is separated out completely; determining that the oil is separated out completely, and then controlling the cooking appliance to be in a second pressure maintaining stage to make the soup in the cooking cavity be emulsified, the pressure of the second pressure maintaining stage being P2, wherein P1 is greater than P2. The control method of the cooking appliance of the embodiment of the present application can make the soup rich.

Description

Technical Field

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

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

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

[0004] In view of this, the main objective of the embodiments of this application is to provide a control method, cooking device, storage medium and cooking appliance for cooking appliances that can make 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 includes a pot, an emulsifying structure, and a lid. The pot has an open cooking cavity, and the lid covers the open cavity to selectively open or close it. The emulsifying structure is disposed within the cooking cavity, and the lid has an exhaust valve with open and closed states. Broth in the cooking cavity can enter the emulsifying structure when boiling and flow back from it. The control method includes:

[0006] The cooking appliance is controlled to be in the first pressure holding stage, so that the broth in the cooking cavity will release oil. The pressure in the first pressure holding stage is P1.

[0007] Check whether the oil has completely separated;

[0008] Once the oil separation is complete, the cooking appliance is controlled to enter the second pressure holding stage to emulsify the broth in the cooking cavity. The pressure of the second pressure holding stage is P2, where P1 is greater than P2.

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

[0010] The heating device is controlled to heat the cookware, and the exhaust valve is controlled to be in the closed state.

[0011] Detect whether the pressure inside the cooking cavity reaches P1;

[0012] Once the pressure inside the cooking cavity reaches P1, the cooking appliance enters the first pressure-holding stage.

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

[0014] The exhaust valve is controlled to periodically exhaust air, with each exhaust time being T1.

[0015] In one embodiment, the cooking appliance includes a heating device for heating the pot, wherein the heating device stops heating the pot during the venting process.

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

[0017] The exhaust valve is controlled to periodically exhaust air, with each exhaust time being T2.

[0018] In one embodiment, the cooking appliance includes a heating device for heating the pot, wherein the heating device heats the pot during the venting process of the vent valve.

[0019] In one embodiment, the time for each venting operation of the venting valve during the first pressure holding 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 the second pressure holding time of the second pressure holding stage.

[0021] In one embodiment, detecting whether the oil has completely separated includes:

[0022] Based on the first holding time of the first holding stage, determine whether the grease has completely separated; and / or,

[0023] The cooking cavity is monitored by an infrared detection device to determine whether the oil has been completely extracted.

[0024] In one embodiment, the power of the cooking appliance in the first pressure holding stage is W1, and the power in the second pressure holding 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 holding stage, at least one auxiliary pressure holding stage is further included, wherein the pressure of the auxiliary pressure holding stage is less than P2.

[0026] A second aspect of this application provides a cooking apparatus disposed in a cooking appliance, the cooking appliance including a pot, an emulsifying structure, and a lid. The pot has an open cooking cavity, and the lid covers the open cavity for selectively opening or closing the cooking cavity. The emulsifying structure is disposed within the cooking cavity, and the lid is provided with an exhaust valve having an open state and a closed state. Broth in the cooking cavity can enter the emulsifying structure when boiling and flow back from the emulsifying structure. The cooking apparatus includes:

[0027] A heating module is used to heat the cookware;

[0028] The control module is used to control the cooking appliance to be in the first pressure holding stage so that the broth in the cooking cavity will separate into oil, the pressure of the first pressure holding stage is P1; it is used to control the detection of whether the oil separation is complete; and it is used to control the cooking appliance to be in the second pressure holding stage if the oil separation is complete so that the broth in the cooking cavity will be emulsified, the pressure of the second pressure holding stage is P2, wherein P1 is greater than P2.

[0029] A third aspect of this application provides a storage medium storing computer-executable instructions that can be executed by a processor to implement the steps of the control method described above.

[0030] A fourth aspect of this application provides a cooking appliance, including:

[0031] A cookware set having an open cooking cavity;

[0032] A cover is provided on the opening for selectively opening or closing the cooking cavity, and the cover is provided with an exhaust valve having an open state and a closed state;

[0033] An emulsifying structure is provided inside the cooking cavity so that, during the cooking of ingredients containing broth, the broth, which is in a boiling state inside the cooking cavity, enters the emulsifying structure and flows back from the emulsifying structure.

[0034] A heating device for heating the cookware;

[0035] A memory for storing computer-executable instructions;

[0036] A processor for executing the computer-executable instructions to implement the steps of the control method according to any one of claims 1 to 11.

[0037] This application provides a control method, cooking apparatus, storage medium, and cooking appliance for a cooking appliance. The control method can be used to cook ingredients containing broth. The broth in the cooking cavity of the cooking appliance, while boiling, can enter an emulsification structure and then flow back from the emulsification structure. The control method includes a first pressure-holding stage, where the pressure inside the cooking cavity is controlled to P1, causing the broth inside the cooking cavity to separate into oil under pressure P1. Then, by detecting whether the oil separation is complete, if it is determined that the oil separation is complete, the cooking appliance is controlled to enter a second pressure-holding stage, where the pressure in the cooking cavity is P2, wherein P1 is greater than P2. It can be seen that during the pressure switching process described above, the broth in the cooking chamber can be subjected to high-pressure cooking for a period of time in the first pressure holding stage at pressure P1 to quickly extract the oil, which can shorten the cooking time. Then, the pressure is released to the second pressure holding stage at pressure P2 for emulsification. As a result, the broth in the cooking chamber can be kept in a boiling state and enter the emulsion structure. The emulsion structure can mix and 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. Attached Figure Description

[0038] Figure 1 This is a schematic diagram of a method for controlling a cooking appliance according to an embodiment of this application;

[0039] Figure 2 This is a schematic diagram illustrating the pressure changes at various stages of the cooking process of a cooking appliance according to an embodiment of this application.

[0040] Figure 3 This is a schematic diagram illustrating the pressure changes at various stages of cooking in a cooking appliance according to another embodiment of this application.

[0041] Figure 4 This is a schematic diagram illustrating the power changes of a cooking appliance at different stages during cooking, according to another embodiment of this application.

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

[0043] Figure 6 This is a schematic diagram of the emulsion structure according to an embodiment of this application;

[0044] Figure 7 This is a schematic diagram of the emulsion structure according to another embodiment of this application;

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

[0046] Figure 9 This is a schematic flowchart illustrating a control method for a cooking appliance provided in an embodiment of this application.

[0047] Explanation of reference numerals in the attached figures

[0048] 10. Cookware; 10a. Cooking cavity; 30. Emulsification structure; 30a. Emulsification hole; 30b. Return hole; 30c. Energy-concentrating cavity; 31. First separator; 31a. First emulsification hole; 32. Second separator; 32a. Second emulsification hole; 33. Emulsification body. Detailed Implementation

[0049] 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.

[0050] One embodiment of this application provides a control method for a cooking appliance used for cooking ingredients containing broth. Please refer to [link to relevant documentation]. Figures 5 to 8 The cooking appliance includes a pot 10, an emulsifying structure 30, and a lid. The pot 10 has an open cooking cavity 10a, and the lid is placed over the open cavity to selectively open or close the cooking cavity 10a. The emulsifying structure 30 is disposed inside the cooking cavity 10a, and the lid is provided with an exhaust valve that has an open state and a closed state. 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.

[0051] 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.

[0052] It should be noted that the control method for the cooking appliance in this application is mainly applicable to pressurized cooking scenarios. The gas pressure inside the cooking chamber 10a is controlled by adjusting the opening and closing state of the exhaust valve on the lid.

[0053] 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.

[0054] For example, please refer to Figure 6 and Figure 7 The emulsifying structure 30 includes an emulsifying body 33 with emulsifying pores 30a. When the broth is boiling, it passes through the emulsifying pores 30a, thus moving from a large space to a very small space, greatly increasing the speed of the broth's movement. During this high-speed movement, the fats and proteins in the broth continuously collide to form small particles, allowing these small particles to mix with water and form an inclusive emulsion system, thereby thickening the broth.

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

[0056] It should be noted that the specific method of achieving broth reflux is not limited. For example, the emulsification structure 30 may include an emulsification body 33 with emulsification holes 30a. Broth is emulsified as it enters the emulsification body 33 through the emulsification holes 30a, and the broth in the emulsification body 33 can also flow out of the emulsification body 33 through the emulsification holes 30a, thereby achieving the purpose of reflux.

[0057] For example, 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. The emulsifying body 33 prevents the soup from expanding further, causing it to move to both sides. Because the emulsifying body 33 has emulsifying holes 30a, the emulsifying body 33 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.

[0059] For example, please refer to Figure 6 and Figure 7 The emulsifying body 33 may also have a reflux hole 30b, through which broth can enter the emulsifying body 33 through the emulsifying hole 30a and flow out of the emulsifying body 33 through the reflux hole 30b. The reflux hole 30b is used to allow broth entering the emulsifying body 33 to flow back to the cooking cavity 10a outside the emulsifying structure 30, to prevent the broth from being continuously heated and squeezed into the emulsifying body 33, making it difficult to flow back and thus failing to continuously supply liquid.

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

[0061] During the emulsification process, the broth, while boiling, passes through the second emulsification hole 32a into the energy-concentrating chamber 30c. 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 30c through the first emulsification hole 31a. 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.

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

[0063] Please see Figure 1 and Figure 2 The control method for this cooking appliance includes the following steps:

[0064] Step S1: Control the cooking appliance to the first pressure holding stage so that the oil in the soup in the cooking cavity is extracted. The pressure of the first pressure holding stage is P1.

[0065] Step S2: Check whether the oil has completely separated;

[0066] Step S3: Once the oil separation is complete, control the cooking appliance to enter the second pressure holding stage to emulsify the broth in the cooking cavity. The pressure of the second pressure holding stage is P2, where P1 is greater than P2.

[0067] Specifically, the pressure within the cooking cavity 10a corresponding to the first pressure-holding stage is P1. Under this pressure, the broth within the cooking cavity 10a can release oil. The higher the pressure within the cooking cavity 10a, the faster the oil is released from the food. Therefore, controlling the cooking appliance to be in the first pressure-holding stage with a pressure of P1 allows the cooking appliance to maintain pressure at a relatively high level, ensuring that the broth fully releases oil and shortening the cooking time.

[0068] By detecting whether the oil has completely separated, if the oil has not completely separated, the cooking appliance is controlled to continue in the first pressure holding stage. If it is determined that the oil has completely separated, the cooking appliance is controlled to enter the second pressure holding stage to emulsify the broth in the cooking cavity 10a. The pressure of the second pressure holding stage is P2, where P1 is greater than P2. Thus, controlling the cooking appliance to enter the second pressure holding stage with a pressure of P2, which is less than P1, can enhance the boiling intensity and facilitate the broth 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 based on the actual situation.

[0070] It should be noted that the cooking appliance is in the second pressure holding stage to emulsify the soup in the cooking cavity 10a. In other words, during the second pressure holding 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 nutrients from the ingredients, the key aspect of this stage is the continuous collision of fat particles into smaller spheres. This increases the contact area with proteins and other substances, increasing the chance of emulsification and making the broth richer. Furthermore, because the cooking appliance is equipped with an emulsification structure 30, the dissolved fats from the food can form an emulsion more quickly and stably, significantly increasing the broth's concentration.

[0072] The control method for the cooking appliance of this application embodiment can be used to cook ingredients with broth. The broth in the cooking cavity 10a of the cooking appliance, while boiling, can enter the emulsification structure 30 and flow back from it. The control method includes a first pressure-holding stage, where the pressure inside the cooking cavity 10a is controlled to P1, causing the broth in the cooking cavity 10a to separate oil under pressure P1. Then, by detecting whether the oil separation is complete, if it is determined that the oil separation is complete, the cooking appliance is controlled to enter a second pressure-holding stage, where the pressure of the broth in the cooking cavity 10a is P2, wherein P1 is greater than P2. It can be seen that during the pressure switching process described above, the broth in the cooking chamber 10a can be subjected to high-pressure cooking for a period of time in the first pressure holding stage at pressure P1 to achieve rapid oil extraction, which can shorten the cooking time. Then, the pressure is released to the second pressure holding stage at pressure P2 for emulsification. As a result, the broth in the cooking chamber 10a can be kept in a boiling state and enter the emulsification structure 30. The emulsification structure 30 can mix and 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.

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

[0074] The control method includes controlling the cooking appliance to be in a first pressure-holding stage, and then releasing the pressure to enter a second pressure-holding stage. However, this does not mean that the control method can only include the above two pressure-holding stages. Depending on the actual situation, the above control method may also include other controls on the pressure within the cooking cavity 10a.

[0075] For example, please refer to Figure 3After controlling the cooking appliance to be in the second pressure-holding stage, at least one auxiliary pressure-holding stage is included, where the pressure is less than P2. During the second pressure-holding stage, the broth in the cooking cavity 10a is boiling and enters the emulsification structure 30. The emulsification structure 30 allows the fat and protein in the broth to mix and emulsify, and mix with the water in the broth to form an emulsion system, thereby thickening the broth. After holding the pressure in the second pressure-holding stage for a certain period of time, the pressure is released to enter the auxiliary pressure-holding stage. The pressure in the auxiliary pressure-holding stage is, for example, P3, where P3 is less than P2, so that the broth can continue to emulsify in the auxiliary pressure-holding stage, thus continuously emulsifying and making the broth even thicker.

[0076] It is understood that the inclusion of at least one auxiliary pressure holding stage means that it may include one auxiliary pressure holding stage or multiple auxiliary pressure holding stages, which can be set according to the actual situation (such as the ingredients being cooked, the user's taste, the volume of the soup, etc.).

[0077] An exemplary method for controlling a cooking appliance to enter the first pressure-holding stage includes:

[0078] Step S111: Control the heating device to heat the pot and control the exhaust valve to be in the closed state;

[0079] Step S112: Check if the pressure inside the cooking cavity reaches P1;

[0080] Step S113: Once the pressure inside the cooking cavity reaches P1, the cooking appliance enters the first pressure holding stage.

[0081] Specifically, please refer to Figure 2 and Figure 3 The cooking appliance heats the cookware 10 by controlling the heating device and keeps the exhaust valve closed, thereby increasing the temperature and pressure within the cooking cavity 10a, i.e., pressurizing the cooking cavity 10a. This stage is called the pressure-building stage. Simultaneously, it detects whether the pressure within the cooking cavity 10a reaches P1. If the pressure within the cooking cavity 10a reaches P1, the cooking appliance enters the first pressure-holding stage. If the pressure within the cooking cavity 10a has not yet reached P1, the heating device continues to heat the cookware 10 until it is determined that the pressure within the cooking cavity 10a has reached P1.

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

[0083] When the cooking appliance enters the first pressure holding stage, the heating device can stop heating the pot 10.

[0084] 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.

[0085] 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:

[0086] 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.

[0087] 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.

[0088] 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:

[0089] 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.

[0090] 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.

[0091] 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.

[0092] For example, controlling the cooking appliance to be in the first pressure holding stage includes: controlling the exhaust valve to periodically exhaust air, 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 oil from the soup in the cooking cavity 10a, and the higher the P1 of the first pressure holding stage, the faster the rate of oil separation from the soup, the P1 of the first pressure holding stage is generally high. In order to prevent the soup from overflowing, the exhaust valve is controlled to periodically exhaust, and the exhaust time is T1 each time.

[0094] It should be noted that the first pressure-holding stage is a high-pressure dissolution stage. This process mainly ensures that the internal and external temperatures of the ingredients are heated evenly. Simultaneously, under high pressure, the exhaust valve is periodically vented, causing the broth to boil violently and the ingredients to collide intensely. This results in the extraction of more substances from the ingredients, such as fats, proteins, and amino acids. Furthermore, because the cooking appliance is equipped with an emulsification structure 30, the boiling and churning of the broth within the cooking cavity 10a is even more vigorous, further increasing the extraction of substances from the ingredients.

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

[0096] For example, when the cooking appliance is in the first pressure holding stage, and the exhaust valve is in the exhaust process (i.e., the exhaust valve is in the open state), the heating device stops heating the pot 10. It can be understood that when the cooking appliance is in the first pressure holding stage, the pressure P1 of the first pressure holding stage is relatively high, and the exhaust time T1 is relatively short each time, resulting in minimal heat loss. Therefore, the heating device stops heating the pot 10 during the exhaust process.

[0097] It should be noted that when the cooking appliance is in the first pressure holding stage, the heating device stops heating the pot 10 during the process of the exhaust valve releasing air. However, when the exhaust valve is not releasing air, that is, 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 specified pressure (P1).

[0098] Of course, when the cooking appliance is in the first pressure holding stage, the exhaust valve may not need to release air, that is, the exhaust valve is in the closed state, which helps the cooking appliance maintain the specified pressure (P1).

[0099] For example, please refer to Figure 2 and Figure 3 The cooking appliance is controlled to be in the second pressure holding stage, including: controlling the exhaust valve to periodically exhaust, with each exhaust time being T2.

[0100] For example, the time for each venting operation of the venting valve during the first pressure holding phase is T1, where T2 is greater than T1.

[0101] It should be noted that since the second pressure holding stage is mainly used to emulsify the broth within the cooking cavity 10a, and the pressure P2 of the second pressure holding stage is relatively low, the venting valve is periodically vented to improve the emulsification effect, with each venting time being T2. During the second pressure holding stage, P2 is relatively low, allowing for a longer venting time. During venting, a larger pressure difference is formed within the cooking cavity 10a, resulting in a longer and more intense 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 movement speed of the broth. During this high-speed movement, the fats and proteins in the broth continuously collide to form small particles, allowing these particles to mix with water and form an inclusive emulsion system, thereby thickening the broth.

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

[0103] 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 is understood that when the cooking appliance is in the second pressure holding stage, the pressure P2 of the second pressure holding stage is relatively low, and the venting time T2 is relatively long each time, resulting in a large heat loss. During the venting process, the heating device heats the pot 10 to enable the cooking appliance to maintain a specified pressure (P2).

[0104] For example, the decision to end the second holding phase is made based on the second holding time of the second holding phase. See also... Figure 2 and Figure 3 The second holding time is the difference between t4 and t3.

[0105] Specifically, the pressure inside the cooking cavity 10a is maintained at the second holding pressure P2 throughout the second holding time. The specific duration of the second holding time can also be set according to actual conditions (such as the ingredients being cooked, the user's taste preferences, the volume of the broth, etc.).

[0106] It should be noted that the total duration for which the pressure within the cooking cavity 10a is maintained at the second holding pressure P2 should not be too short. Too short a duration can lead to insufficient emulsification of the broth, resulting in poor emulsification. Conversely, the total duration for which the pressure within the cooking cavity 10a is maintained at the second holding pressure P2 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 holding time should be set according to the actual situation (such as the ingredients being cooked, the user's taste preferences, and the volume of the broth), and the decision to end the second holding stage should be based on the second holding time of this stage.

[0107] For example, when the second pressure holding stage reaches the second pressure holding time, the second pressure holding stage ends. The control valve is then in the open state to release pressure and complete the cooking process.

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

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

[0110] It should be noted that the total duration for which the pressure within the cooking cavity 10a is maintained at the first holding pressure P1 should not be too short. Too short a duration can lead to incomplete oil extraction from the broth, resulting in poor emulsification. Conversely, the total duration for which the pressure within the cooking cavity 10a is maintained at the first holding pressure P1 should not be too long. Too long a duration can lead to excessive water evaporation from the broth, also resulting in poor emulsification. Therefore, the first holding time should be set according to actual conditions (such as the ingredients being cooked, the user's taste preferences, and the volume of the broth). Based on the first holding time of the first holding stage, it can be determined whether the oil extraction is complete.

[0111] For example, if it is determined that the grease has completely separated, the first pressure holding stage ends, the pressure is released, and the cooking appliance is controlled to enter the second pressure holding stage.

[0112] 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.

[0113] Specifically, the broth in 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 broth has been completely separated. If the detection results show that the broth has been completely separated, the first pressure holding stage ends, the air is released and the pressure is relieved, and the cooking appliance is controlled to enter the second pressure holding stage.

[0114] For example, please refer to Figure 4 The cooking appliance has a power of W1 during the first pressure holding stage and a power of W2 during the second pressure holding stage, where W2 is greater than W1. For example, the cooking appliance can maintain a specified pressure by controlling the power or the heating frequency.

[0115] Specifically, when the cooking appliance is in the first pressure-holding stage, the pressure inside the cooking cavity 10a is P1. The venting time in the first pressure-holding stage is short, resulting in minimal heat loss. The heating device heats the pot 10 with power W1, causing the pressure inside the pot 10 to rise. In other words, when the cooking appliance is in the first pressure-holding stage, only a relatively low power is needed to maintain the pressure inside the cooking cavity 10a stably at P1. When the cooking appliance is in the second pressure-holding stage, the pressure inside the cooking cavity 10a is still P1. However, the venting time in the second pressure-holding stage is short, resulting in significant heat loss. The heating device heats the pot 10 with power W2, causing the pressure inside the pot 10 to rise. In other words, when the cooking appliance is in the second pressure-holding stage, a higher power is required to maintain the pressure inside the cooking cavity 10a stably at P2.

[0116] In addition, when the cooking appliance is in the pressure-up stage, it is necessary to quickly bring the pressure inside the cooking cavity 10a to P1. As a result, the heating device heats the pot 10 with a higher power W0, causing the pressure inside the pot 10 to rise.

[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 this application provides a cooking device, which is disposed in a cooking appliance. The cooking appliance includes a pot 10, an emulsifying structure 30, and a lid. The pot 10 is provided with a cooking cavity 10a with an open opening. The lid is placed on the open opening and is used to selectively open or close the cooking cavity 10a. The emulsifying structure 30 is disposed in the cooking cavity 10a. The lid is provided with an exhaust valve having an open state and a closed state. 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.

[0119] The cooking device includes 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 holding stage, so that the soup in the cooking cavity 10a will separate out the oil. The pressure of the first pressure holding stage is P1. It is used to control and detect whether the oil separation is complete. And if the oil separation is complete, it controls the cooking appliance to be in the second pressure holding stage, so that the soup in the cooking cavity 10a will be emulsified. The pressure of the second pressure holding stage is P2, where P1 is greater than P2.

[0121] 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.

[0122] 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.

[0123] 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.

[0124] 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.

[0125] 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.

[0126] This application provides a cooking appliance; please refer to [link / reference]. Figures 5 to 8 The cooking appliance includes a cookware 10, a lid, an emulsifying structure 30, a heating element, a memory, and a processor. The cookware 10 has an open cooking cavity 10a, and the lid covers the opening for selectively opening or closing the cooking cavity 10a. The lid has an exhaust valve with open and closed states. The emulsifying structure 30 is disposed within the cooking cavity 10a so that, during the cooking of ingredients containing broth, the boiling broth in the cooking cavity 10a enters the emulsifying structure 30 and flows back from the emulsifying structure 30. The heating element is used to heat the cookware 10. The memory stores computer-executable instructions, and the processor executes these computer-executable instructions to implement the steps of the control method of any of the above embodiments.

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

[0128] For example, please refer to Figure 9 The control methods for cooking appliances include:

[0129] Step S201: Start the cooking program;

[0130] Step S202: Control the heating device to heat the pot;

[0131] Step S203: Control the exhaust valve to be in the closed state to pressurize the cooking cavity;

[0132] Please see Figure 2 This stage is the pressure-inducing stage.

[0133] Step S204: Detect the pressure inside the cooking cavity;

[0134] Step S205: Determine whether the pressure inside the cooking cavity has reached the pressure of the first pressure holding stage, P1;

[0135] If yes, proceed to step S206; otherwise, proceed to step S203.

[0136] Step S206: Control the cooking appliance to be in the first pressure holding stage so that the soup in the cooking cavity will release oil, and control the exhaust valve to periodically exhaust the air, with each exhaust time being T1;

[0137] Step S207: Check whether the oil has been completely separated;

[0138] If yes, proceed to step S208; otherwise, proceed to step S206.

[0139] Step S208: Begin depressurization;

[0140] Step S209: Determine whether the pressure inside the cooking cavity has reached the pressure of the second pressure holding stage, P2;

[0141] If yes, proceed to step S210; otherwise, proceed to step S208.

[0142] Step S210: Control the cooking appliance to be in the second pressure holding stage so that the soup in the cooking cavity is emulsified, control the exhaust valve to periodically exhaust, and the exhaust time is T2 each time. When the exhaust valve exhausts, control the heating device to heat the pot.

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

[0144] If yes, proceed to step S212; otherwise, proceed to step S210.

[0145] Step S212: Release the pressure and end cooking.

[0146] Please see Figure 2 This stage is the depressurization stage.

[0147] It should be noted that the first pressure-holding stage is a high-pressure dissolution stage. This process mainly ensures that the internal and external temperatures of the ingredients are heated evenly. Simultaneously, under high pressure, the exhaust valve is periodically vented, causing the broth to boil violently and the ingredients to collide intensely. This results in the extraction of more substances from the ingredients, such as fats, proteins, and amino acids. Furthermore, because the cooking appliance is equipped with an emulsification structure 30, the boiling and churning of the broth within the cooking cavity 10a is even more vigorous, further increasing the extraction of substances from the ingredients.

[0148] It should be noted that the second pressure-holding stage is a medium-pressure emulsification stage. In addition to dissolving nutrients from the ingredients, the key aspect of this stage is the continuous collision of fat particles into smaller spheres. This increases the contact area with proteins and other substances, increasing the chance of emulsification and making the broth richer. Furthermore, because the cooking appliance is equipped with an emulsification structure 30, the dissolved fats from the food can form an emulsion more quickly and stably, significantly increasing the broth's concentration.

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

[0150] In the description of this application, the references to terms such as "in one embodiment," "in some embodiments," "in a specific embodiment," or "exemplary," etc., refer to 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 a suitable manner in any one or more embodiments or examples. Furthermore, without contradiction, those skilled in the art can combine the different embodiments or examples described in this application, as well as the features of the different embodiments or examples.

[0151] 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 for a cooking appliance, characterized in that, The cooking appliance includes a pot, an emulsifying structure, and a lid. The pot has an open cooking cavity, and the lid covers the open cavity to selectively open or close it. The emulsifying structure is located within the cooking cavity, and the lid has an exhaust valve with open and closed states. When the broth in the cooking cavity is boiling, it can enter the emulsifying structure and flow back from it. The control method includes: The cooking appliance is controlled to be in the first pressure holding stage, so that the broth in the cooking cavity will release oil. The pressure in the first pressure holding stage is P1. Check whether the oil has completely separated; Once the oil precipitation is complete, the cooking appliance is controlled to enter the second pressure holding stage, so that the soup in the cooking cavity is emulsified as it passes through the emulsification holes of the emulsification structure under the action of pressure difference. The pressure of the second pressure holding stage is P2, where 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 cookware, and a method for controlling the cooking appliance to enter the first pressure-holding stage includes: The heating device is controlled to heat the cookware, and the exhaust valve is controlled to be in the closed state. Detect whether the pressure inside the cooking cavity reaches P1; Once the pressure inside the cooking cavity reaches P1, the cooking appliance enters the first pressure-holding stage.

3. The control method according to claim 1, characterized in that, The control of the cooking appliance to be in the first pressure holding stage includes: The exhaust valve is controlled to periodically exhaust air, with each exhaust time being T1.

4. The control method according to claim 3, characterized in that, The cooking appliance includes a heating device for heating the cookware, and the heating device stops heating the cookware during the venting process.

5. The control method according to claim 1, characterized in that, The control of the cooking appliance to be in the second pressure holding stage includes: The exhaust valve is controlled to periodically exhaust air, with each exhaust time being T2.

6. The control method according to claim 5, characterized in that, The cooking appliance includes a heating device for heating the cookware, and the heating device heats the cookware during the venting process.

7. The control method according to claim 5, characterized in that, The time for each venting operation of the venting valve during the first pressure holding 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 holding stage based on the second pressure holding time of the second pressure holding stage.

9. The control method according to claim 1, characterized in that, The detection of whether the oil has completely separated includes: Based on the first holding time of the first holding stage, determine whether the grease has completely separated; and / or, The cooking cavity is monitored by an infrared detection device to determine whether the oil has been completely extracted.

10. The control method according to claim 1, characterized in that, The power of the cooking appliance in the first pressure holding stage is W1, and the power in the second pressure holding 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 holding stage, at least one auxiliary pressure holding stage is further included, wherein the pressure of the auxiliary pressure holding stage is less than P2.

12. A cooking device, installed in a cooking appliance, characterized in that, The cooking appliance includes a pot, an emulsifying structure, and a lid. The pot has an open cooking cavity, and the lid covers the open cavity to selectively open or close it. The emulsifying structure is located within the cooking cavity, and the lid has an exhaust valve with open and closed states. When the broth in the cooking cavity is boiling, it can enter the emulsifying structure and flow back from it. The cooking device includes: A heating module is used to heat the cookware; The control module is used to control the cooking appliance to be in a first pressure holding stage, so that the broth in the cooking cavity separates into oil, the pressure of the first pressure holding stage being P1; it is used to control and detect whether the oil separation is complete; and if the oil separation is complete, it controls the cooking appliance to be in a second pressure holding stage, so that the broth in the cooking cavity emulsifies as it passes through the emulsification holes of the emulsification structure under the action of pressure difference, the pressure of the second pressure holding stage being P2, wherein P1 is greater than P2.

13. A storage medium, characterized in that, The storage medium stores computer-executable instructions that 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 cookware set having an open cooking cavity; A cover is provided on the opening for selectively opening or closing the cooking cavity, and the cover is provided with an exhaust valve having an open state and a closed state; An emulsifying structure is provided inside the cooking cavity so that, during the cooking of ingredients containing broth, the broth, which is boiling in the cooking cavity, enters the emulsifying structure through the emulsifying holes of the emulsifying structure for emulsification and then flows back from the emulsifying structure. A heating device for heating the cookware; A memory for storing computer-executable instructions; A processor for executing 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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