Pressure cooking apparatus and control method, device and storage medium thereof

Abstract

The application discloses a pressure cooking device and a control method, device and storage medium thereof. The pressure cooking device comprises a pot, a cover and an emulsification device between the pot and the cover, and a pressure relief valve capable of adjusting at least the opening and closing states is arranged on the cover. The control method comprises: acquiring input parameters of the pressure cooking device; determining a target working pressure value and / or a target working temperature value of the pressure cooking device based on the input parameters and a preset mapping relationship; and determining that the emulsification function of the pressure cooking device is turned on, and then adjusting the pressure relief valve based on the target working pressure value and / or the target working temperature value in the emulsification stage. Since the emulsification device is introduced, the emulsification efficiency in the emulsification stage can be effectively improved. In addition, in the emulsification stage, the pressure relief valve is adjusted based on the target working pressure value and / or the target working temperature value, so that the consistency of the emulsification effect of the pressure cooking device under different working pressures and / or different working temperatures can be effectively ensured.

Description

Technical Field

[0001] This application relates to the field of household appliances, and more particularly to a pressure cooking device and its control method, apparatus and storage medium. Background Technology

[0002] To improve the color, aroma, and flavor of soup, it is often necessary to emulsify the soup. Proper emulsification can not only make the soup appear milky white and appetizing, but also improve the taste of the soup and greatly increase consumers' appetite.

[0003] In related cooking techniques, open-flame simmering or the addition of food additives are commonly used to enhance the emulsification of soups. However, open-flame simmering is time-consuming and complicated, and food additives can easily alter the original flavor of the soup and may even cause food safety issues.

[0004] In addition, for pressure cooking equipment, the liquid in the pot can be boiled by venting. The bubbles generated by the boiling violently impact the solid food, gradually breaking it down. This allows the water to blend with the broken food, thickening the soup. However, this method also has drawbacks, such as poor emulsification due to boiling and difficulty in effectively controlling the emulsification effect. Summary of the Invention

[0005] In view of this, embodiments of this application provide a pressure cooking device and its control method, apparatus and storage medium, which aim to effectively improve the emulsification efficiency of soups and improve the consistency of emulsification.

[0006] The technical solution of this application embodiment is implemented as follows:

[0007] In a first aspect, embodiments of this application provide a control method for a pressure cooking device, the pressure cooking device comprising: a pot, a lid, and an emulsifying device located between the pot and the lid, wherein the lid is provided with at least a pressure relief valve capable of adjusting open and closed states, the method comprising:

[0008] Obtain the input parameters of the pressure cooking device;

[0009] Based on the input parameters and the preset mapping relationship, the target working pressure value and / or target working temperature value of the pressure cooking device are determined.

[0010] If the pressure cooking device is found to have activated the emulsification function, then during the emulsification stage, the pressure relief valve is adjusted based on the target working pressure value and / or the target working temperature value.

[0011] In some implementations, adjusting the pressure relief valve based on the target operating pressure value and / or the target operating temperature value includes:

[0012] Based on the target working pressure value and / or the target working temperature value, the pressure relief valve is controlled to release gas intermittently.

[0013] In some implementations, controlling the pressure relief valve to intermittently release air based on the target operating pressure value and / or the target operating temperature value includes:

[0014] Based on the target operating pressure value and / or the target operating temperature value, determine the first exhaust parameters for intermittent exhaust;

[0015] The pressure relief valve is controlled to operate based on the first exhaust parameters;

[0016] The first exhaust parameters include: the number of exhaust cycles and the exhaust duration and interval duration of a single exhaust cycle. At least one of the first exhaust parameters is different for different target working pressure values ​​and / or target working temperature values.

[0017] In some implementations, for different target operating pressure values ​​and / or target operating temperature values, the corresponding first exhaust parameter has at least one of the following:

[0018] The number of exhaust cycles increases as the target operating pressure and / or the target operating temperature decreases;

[0019] The exhaust time increases as the target operating pressure value and / or the target operating temperature value decreases;

[0020] The interval duration decreases as the target working pressure value and / or the target working temperature value decreases.

[0021] In some embodiments, the pressure relief valve can also be adjusted in opening degree, and adjusting the pressure relief valve based on the target operating pressure value and / or the target operating temperature value includes:

[0022] Based on the target working pressure value and / or the target working temperature value, the pressure relief valve is controlled to continuously or intermittently release air.

[0023] In some implementations, controlling the pressure relief valve to continuously release air based on the target operating pressure value and / or the target operating temperature value includes:

[0024] Based on the target operating pressure value and / or the target operating temperature value, determine the second exhaust parameters for continuous exhaust;

[0025] The pressure relief valve is controlled to operate based on the second exhaust parameter;

[0026] The second exhaust parameters include exhaust opening degree and exhaust duration, and at least one of the second exhaust parameters is different for different target working pressure values ​​and / or target working temperature values.

[0027] In some implementations, for different target operating pressure values ​​and / or target operating temperature values, the corresponding second exhaust parameter has at least one of the following:

[0028] The exhaust opening increases as the target operating pressure and / or the target operating temperature decreases;

[0029] The duration of exhaust increases as the target operating pressure and / or the target operating temperature decrease.

[0030] In some implementations, controlling the pressure relief valve to intermittently release air based on the target operating pressure value and / or the target operating temperature value includes:

[0031] Based on the target operating pressure value and / or the target operating temperature value, a third exhaust parameter for intermittent exhaust is determined;

[0032] The pressure relief valve is controlled to operate based on the third exhaust parameter.

[0033] The third exhaust parameter includes: exhaust frequency, exhaust opening, exhaust duration and interval duration of a single exhaust cycle. At least one of the third exhaust parameters is different for different target working pressure values ​​and / or target working temperature values.

[0034] In some implementations, obtaining the input parameters of the pressure cooking device includes at least one of the following:

[0035] Retrieve the food type parameter that indicates the food type;

[0036] Get the gear parameters that indicate the cooking level.

[0037] In some implementations, determining that the pressure cooking device has activated the emulsification function includes:

[0038] Once it is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage has been completed, the pressure cooking device is confirmed to have entered the emulsification stage.

[0039] Secondly, embodiments of this application provide a control device for a pressure cooking device, the pressure cooking device comprising: a pot, a lid, and an emulsifying device located between the pot and the lid, wherein the lid is provided with at least a pressure relief valve capable of adjusting open and closed states, and the control device comprises:

[0040] The acquisition module is used to acquire the input parameters of the pressure cooking device;

[0041] The determination module is used to determine the target working pressure value and / or target working temperature value of the pressure cooking device based on the input parameters and the preset mapping relationship;

[0042] The emulsification control module is used to determine when the pressure cooking device activates the emulsification function, and then, during the emulsification stage, performs emulsification control based on the target working pressure value and / or the target working temperature value.

[0043] Thirdly, embodiments of this application provide a pressure cooking device, the pressure cooking device including: a pot, a lid and an emulsifying device located between the pot and the lid, the lid being provided with at least a pressure relief valve capable of adjusting open and closed states, the pressure cooking device further including: a processor and a memory for storing a computer program capable of running on the processor, wherein, when the processor is used to run the computer program, it executes the steps of the method described in the first aspect of embodiments of this application.

[0044] In some embodiments, the emulsifying device includes:

[0045] A spacer is provided to separate the cookware from the lid. The spacer has a support portion for supporting the cookware, and the spacer has an emulsification hole for facilitating the overflow of liquid in the cookware onto the spacer under pressure difference and a return hole for facilitating the return of liquid onto the spacer back into the cookware.

[0046] In some embodiments, the emulsifying device further includes:

[0047] A one-way valve is provided corresponding to the reflux hole, which is used to allow the liquid at the reflux hole to flow back to the pot in one direction.

[0048] In some embodiments, the spacer includes a base plate and an annular baffle formed on the outer periphery of the base plate, the upper edge of the annular baffle forming the support portion, and at least one emulsification hole and at least one reflux hole are provided on the base plate.

[0049] In some embodiments, the base plate is high in the middle and low at the outer periphery. The base plate includes a disk in the middle, an annular retaining edge extending downward at the periphery of the disk, an inclined retaining edge extending obliquely downward at the bottom of the annular retaining edge, and a skirt extending horizontally at the periphery. The annular retaining edge is provided with at least one emulsification hole, and the skirt is provided with at least one return hole.

[0050] Fourthly, embodiments of this application provide a storage medium storing a computer program, which, when executed by a processor, implements the steps of the method described in the first aspect of embodiments of this application.

[0051] The technical solution provided in this application embodiment includes a pressure cooking device comprising: a pot, a lid, and an emulsifying device located between the pot and the lid. The lid is equipped with at least one pressure relief valve capable of adjusting its open and closed states. The control method includes: acquiring input parameters of the pressure cooking device; determining a target working pressure value and / or a target working temperature value of the pressure cooking device based on the input parameters and a preset mapping relationship; determining that the pressure cooking device is activating the emulsification function, and then adjusting the pressure relief valve based on the target working pressure value and / or the target working temperature value during the emulsification stage. The introduction of the emulsification device effectively improves the emulsification efficiency during the emulsification stage. Furthermore, adjusting the pressure relief valve based on the target working pressure value and / or the target working temperature value during the emulsification stage effectively ensures the consistency of the emulsification effect of the pressure cooking device under different working pressures and / or different working temperatures. Attached Figure Description

[0052] Figure 1 This is a schematic diagram of the structure of the pressure cooking device according to an embodiment of this application;

[0053] Figure 2 This is a schematic diagram of the emulsification device according to an embodiment of this application;

[0054] Figure 3 This is a longitudinal cross-sectional view of the emulsifying device according to an embodiment of this application;

[0055] Figure 4 This is a schematic flowchart of the control method for a pressure cooking device according to an embodiment of this application;

[0056] Figure 5 This is a schematic diagram illustrating the principle of accelerated emulsification via emulsification orifices in the pressure cooking device during the emulsification stage, as described in this application embodiment.

[0057] Figure 6 This is a schematic diagram illustrating the principle of liquid reflux in the emulsification device of the pressure cooking equipment in this application embodiment;

[0058] Figure 7 This is a schematic diagram of the control device of the pressure cooking equipment according to an embodiment of this application;

[0059] Figure 8 This is another structural schematic diagram of the pressure cooking device according to an embodiment of this application.

[0060] Explanation of reference numerals in the attached figures:

[0061] 101. Pot body; 102. Lid; 103. Cookware; 1031. Cooking cavity;

[0062] 104. Emulsifying device; 1041. Emulsifying chamber; 1042. Spacer;

[0063] 1043, Emulsification hole; 1044, Reflux hole; 1045, Check valve;

[0064] 10421, base plate; 10422, annular baffle; 104211, disc;

[0065] 104212, Circular guard edge; 104213, Inclined guard edge; 104214, Skirt edge;

[0066] 105. Pressure relief valve;

[0067] 701. Acquisition Module; 702. Determination Module; 703. Emulsification Control Module;

[0068] 800. Pressure cooking equipment; 801. Processor; 802. Memory;

[0069] 803. User interface; 804. System bus. Detailed Implementation

[0070] The present application will now be described in further detail with reference to the accompanying drawings and embodiments.

[0071] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0072] This application provides a control method for a pressure cooking device, which can be a rice cooker, electric pressure cooker, or other kitchen cooking equipment.

[0073] For example, such as Figure 1 As shown, the pressure cooking device may include: a pot body 101, a lid 102, a cookware 103, and an emulsifying device 104. A pressure relief valve 105 is provided on the lid 102. This pressure relief valve 105 can be adjusted to be in an open and closed state. For example, the pressure relief valve 105 can be actively switched between open and closed states by adjusting the operation of the pressure cooking device's control mechanism.

[0074] Here, the pot body 101 and the lid 102 form the shell of the pressure cooking device. The inner cavity of the pot body 101 can be reasonably designed according to needs. For example, the inner cavity of the pot body 101 is used to accommodate the cookware 103. The pot body 101 can be designed as a cylinder or a square shape, and this embodiment does not limit this. The lid 102 is used to cover the pot body 101. For example, the lid 102 can be hinged to the pot body 101 or designed separately from the pot body 101. A locking structure is provided between the lid 102 and the pot body 101 for locking and positioning. In this way, after the lid 102 is covered on the pot body 101, the cookware 103 can be sealed inside the pot body 101.

[0075] It should be noted that in other embodiments, the pot body 101 described above can be omitted, so that the pot 103 can directly cooperate with the lid 102 to form a cooking cavity, thus simplifying the structural design of the pressure cooking device.

[0076] Here, the pot 103 is used to hold food, such as grains like rice, black rice, red beans, black beans, and soybeans, or meats like pork, beef, lamb, chicken, and fish. For a pressure cooking device including a pot body 101, the pot 103 can be fixed inside the pot body 101 or designed to be separate from it. With a separate design, the pot 103 can be removed from the pot body 101 and placed back inside after holding the corresponding food. It is understood that a cooking cavity 1031 for cooking food is formed inside the pot 103. The pressure cooking device may also include a heating device for heating the food inside the pot 103 to cook it. Exemplarily, the heating device can be an electric heating wire or heating element in contact with the pot, or an electromagnetic coil not in contact with the pot; this embodiment does not limit the specific heating device.

[0077] Here, the emulsifying device 104 is located between the pot 103 and the lid 102, forming an emulsifying chamber 1041 between the emulsifying device 104 and the lid 102. Emulsifying holes are provided on the emulsifying device 104, allowing the liquid level in the pot 103 to rise during boiling, thus accelerating emulsification through the emulsifying holes. It should be noted that the emulsifying device 104 can be located above or below the liquid level in the pot 103. Understandably, as the cooking liquid level rises within the cookware 103, the liquid enters the emulsification chamber 1041 from the cooking chamber 1031 through the emulsification orifice of the emulsification device 104. During this process, the liquid suddenly passes through the small space of the emulsification orifice from a large space, and under pressure difference conditions, the liquid flow rate increases significantly. Large molecular particles in the liquid (such as fat, protein, etc.) collide continuously during the pressurization process, breaking them down into smaller particles. This promotes the encapsulation of fat by proteins or the encapsulation of proteins or water molecules by fats. After the liquid passes through the aforementioned pressurization process, this encapsulation of fat by proteins or proteins by fats forms a stable emulsion. When the liquid re-enters the cooking chamber 1031, it promotes a richer, milkier whiter liquid, thereby achieving the effect of emulsification and thickening.

[0078] For example, such as Figure 2 and Figure 3 As shown, the emulsification device includes a spacer 1042 and a one-way valve 1045. The spacer 1042 is used to separate the cookware 103 from the lid 102. The spacer 1042 has a support portion for supporting the cookware 103, and the spacer 1042 has an emulsification hole 1043 for facilitating the overflow of liquid in the cookware 103 to the spacer 1042 under the action of pressure difference, and a return hole 1044 for facilitating the return of liquid on the spacer 1042 to the cookware 103. One-way valve 1045 and reflux hole 1044 are provided in a one-to-one correspondence to allow liquid at reflux hole 1044 to flow back into cookware 103 in one direction. In other words, based on the cooperation of one-way valve 1045 and reflux hole 1044, liquid in cookware 103 cannot overflow onto spacer 1042 through reflux hole 1044, while liquid flowing out onto spacer 1042 through emulsification hole 1043 can flow back into cookware 103 through reflux hole 1044.

[0079] It should be noted that in other embodiments, the one-way valve 1045 can be omitted, so that the emulsifying device has a reflux function.

[0080] For example, such as Figure 3 As shown, the spacer 1042 includes a base plate 10421 and an annular baffle 10422 formed on the outer periphery of the base plate 10421. The upper edge of the annular baffle 10422 forms a horizontally extending flange, which can serve as a support for the cookware 103. The base plate 10421 is provided with at least one emulsification hole 1043 and at least one reflux hole 1044.

[0081] For example, the base plate 1042 can be circular, square or other shapes, and the support part can be a separately extended support member or other structure in addition to the above-mentioned flange structure. This application embodiment does not limit this.

[0082] It is understood that the spacer 1042 is supported on the cookware 103 by the flange formed by the upper edge of the annular baffle 10422, and the bottom plate 10421 is connected by the annular baffle 10422, so that a height difference is formed between the bottom plate 10421 and the upper edge of the cookware 103, thereby enabling the emulsification stage, so that the food in the cookware 103 can be emulsified faster through the emulsification hole 1043 at a suitable liquid level.

[0083] For example, considering that the food in the cooking cavity 1031 will have higher pressure or temperature in the middle region of the cooking cavity 1031, the emulsification hole 1043 can be set in the middle region of the bottom plate 10421, and the return hole 1044 can be set in the outer region of the bottom plate 10421. In this way, when the liquid surface in the middle region of the cooking cavity 1031 overflows first, it can be guided through the emulsification hole 1043 in that region, so that the liquid suddenly passes through the small space of the emulsification hole from the large space. Under pressure difference, the liquid flow rate will be greatly increased, and the large molecular particles (such as fat, protein, etc.) in the liquid will continuously collide during the pressurization process and be collided into smaller particles, promoting the protein to wrap the fat or the fat to wrap the protein or water molecules, thereby better improving the emulsification efficiency and emulsification effect.

[0084] For example, such as Figure 3 As shown, the bottom plate 10421 is high in the middle and low at the outer periphery. The bottom plate 10421 includes a disk 104211 located in the middle, an annular baffle 104212 extending downward at the periphery of the disk 104211, an inclined baffle 104213 extending obliquely downward at the bottom of the annular baffle 104212, and a skirt 104214 located on the outer periphery and extending horizontally. At least one emulsification hole 1043 is provided on the annular baffle 104212, and at least one return hole 1044 is provided on the skirt 104214.

[0085] Understandably, the structure of the aforementioned bottom plate 10421 allows the bottom of the bottom plate 10421 to have a lower outer perimeter and a higher center, which is beneficial for the overflow and drainage of food in the pot 103 when the liquid level rises during boiling. Preferably, multiple emulsification holes 1043 can be evenly spaced circumferentially on the annular baffle 104212, so that during the overflow process, large molecular particles (such as fat, protein, etc.) in the liquid can overflow onto the bottom plate 10421 through the multiple emulsification holes 1043 on the annular baffle 104212, and continuously collide during the pressurization process, being broken into smaller particles, promoting the encapsulation of fat by protein or the encapsulation of protein or water molecules by fat, thereby improving the emulsification effect. In addition, the emulsified liquid can be guided along the inclined baffle 104213 to converge at the skirt 104214, that is, at the bottom of the emulsification chamber 1041. Then, under the action of liquid pressure, the one-way valve 1045 can be opened, allowing the emulsified liquid to flow back into the pot 103 quickly. In this way, the soup in the cooking chamber 1031 will be more concentrated and milky white, thus achieving the effect of emulsification and thickening.

[0086] It is understood that an exhaust channel is provided on the cover 102, and a pressure relief valve 105 is located at the exhaust channel. This pressure relief valve 105 can be a control valve that does not support adjustable opening size (e.g., an electromagnet valve), which can be fully open when venting and fully closed when not venting, i.e., the open and closed states can be adjusted. In other embodiments, the pressure relief valve 105 can also be a magnetic valve capable of adjusting its opening size, the power supply voltage of which is positively correlated with its opening size. Specifically, the PWM (Pulse Width Modulation) value output by the I / O port of the pressure cooking device's control device, such as a microcontroller, to drive the magnetic valve is proportional to the power supply voltage of the magnetic valve; that is, the larger the PWM value output by the microcontroller, the larger the power supply voltage of the magnetic valve, the larger its opening size, and the larger the amount of gas discharged per unit time.

[0087] For example, the magnetic valve contains a permanent magnet and an electromagnet. The electromagnet contains a coil winding and an iron core. By inputting different power supply voltages to the coil winding, a corresponding force (attractive or repulsive force) is generated between the electromagnet and the permanent magnet, thereby adjusting the opening degree of the magnetic valve.

[0088] For example, the pressure cooking device of this application embodiment may further include a pressure sensor for detecting the working pressure value and / or a temperature sensor for detecting the working temperature value. The pressure cooking device also includes a control device connected to the heating device, which can acquire the aforementioned working pressure value and / or working temperature value, and control the operation of the heating device based on the cooking program.

[0089] Here, the temperature sensor is used to detect the temperature of the food during the heating process. For example, the temperature sensor can be located at the bottom of the pot 103 and in contact with the outer surface of the pot 103, and the temperature of the food during cooking can be reflected based on the detected temperature of the outer surface of the pot 103. The temperature sensor can also be located inside the cooking cavity 1031 to directly detect the temperature of the food during cooking. The temperature sensor can be a thermistor sensor or a thermocouple sensor, and this embodiment does not limit the type of sensor.

[0090] Here, the pressure sensor is used to detect the working pressure value inside the pressure cooking equipment during the heating process.

[0091] It should be noted that the cookware 103 can be made of a material with good thermal conductivity, and the temperature sensor does not need to be in direct contact with the food. The temperature of the food during cooking can be reflected based on the temperature of the outer surface of the cookware 103. Furthermore, since the cookware 103 is made of a material with good thermal conductivity, the heat generated by the heating device can be quickly transferred to the food inside the cookware 103. For example, the cookware 103 can be made of stainless steel and / or aluminum.

[0092] For example, a human-machine interaction unit may also be provided on the pot body 101 and / or the lid 102. Figure 1 (Not shown), a control device is connected to the human-machine interface unit to receive user input commands and / or output indication information to the user. The human-machine interface unit may include, but is not limited to, at least one of the following: buttons, rotary switches, touchscreens, displays, indicator lights, and buzzers.

[0093] This application provides a control method for a pressure cooking device, such as... Figure 4 As shown, the control method includes:

[0094] Step 401: Obtain the input parameters of the pressure cooking device.

[0095] Here, the pressure cooking device can acquire input parameters indicating the user's cooking needs. These input parameters can be entered by the user through the human-machine interaction unit on the pressure cooking device, or they can be wirelessly transmitted by the user to the pressure cooking device through a handheld terminal (e.g., a mobile phone). This application embodiment does not limit this.

[0096] Step 402: Based on the input parameters and the preset mapping relationship, determine the target working pressure value and / or target working temperature value of the pressure cooking device.

[0097] Here, the target working pressure value can be understood as the reference pressure value for the pressure cooking equipment to start emulsification control, and the target working temperature value can be understood as the reference temperature value for the pressure cooking equipment to start emulsification control.

[0098] For example, a mapping relationship representing the correspondence between input parameters and corresponding reference pressure and reference temperature values ​​can be stored in advance. In this way, after the pressure cooking device obtains the input parameters, it can determine the target working pressure value and / or target working temperature value for the current cooking based on the preset mapping relationship.

[0099] Step 403: If the pressure cooking device is found to have activated the emulsification function, then during the emulsification stage, the pressure relief valve is adjusted based on the target working pressure value and / or the target working temperature value.

[0100] Understandably, when a pressure cooking device determines that it has activated the emulsification function, it adjusts the pressure relief valve based on the target working pressure value and / or target working temperature value during the emulsification stage. That is, when the working pressure value reaches the target working pressure value and / or the working temperature value reaches the target working temperature value, the emulsification control is activated, the pressure relief valve is adjusted to release air, and thus the emulsification control of the cooked food is achieved.

[0101] Here, determining that the working pressure value reaches the target working pressure value can be done by the current working pressure value being equal to the target working pressure value, or by the absolute value of the difference between the current working pressure value and the target working pressure value being within a reasonable error range; correspondingly, determining that the working temperature value reaches the target working temperature value can be done by the current working temperature value being equal to the target working temperature value, or by the absolute value of the difference between the current working temperature value and the target working temperature value being within a reasonable error range.

[0102] Understandably, after the pressure cooking equipment activates the emulsification control, the food inside the pot will be boiling due to the pressure relief valve releasing air. The cooking liquid level rises, and the liquid enters the emulsification chamber from the cooking chamber through the emulsification orifice of the emulsification device. During this process, because the liquid suddenly passes from a large space through the small space of the emulsification orifice, and under pressure difference, the liquid flow rate will greatly increase. Large molecules in the liquid (such as fat and protein) will continuously collide during the pressurization process, breaking them into smaller particles. This promotes the encapsulation of fat by proteins or the encapsulation of proteins or water molecules by fats. After the liquid passes through the pressurization process, this situation of protein encapsulating fat or fat encapsulating protein will form a stable emulsion. When it re-enters the cooking chamber, it will make the liquid more concentrated and milky white, thus achieving emulsification and thickening.

[0103] Figure 5 A schematic diagram illustrating the principle of accelerated emulsification via emulsification orifices in a pressure cooking device during the emulsification stage is shown. Figure 6This diagram illustrates the principle of liquid reflux in the emulsification device of a pressure cooking appliance. It can be understood that when the liquid level rises in the boiling state within the cooking chamber 1031, it can enter the emulsification chamber 1041 through the emulsification orifice 1043 on the emulsification device 104. During this process, due to the sudden passage of liquid from a large space to a small space, and under pressure differential conditions, the liquid flow rate greatly increases. Large molecules in the liquid (such as fat and protein) collide continuously during the pressurization process, breaking them down into smaller particles. This promotes the encapsulation of fat by protein or the encapsulation of protein or water molecules by fat, thereby forming a stable emulsion. The emulsified liquid can converge at the bottom of the emulsification chamber 1041, and under the action of liquid pressure, the one-way valve 1045 can be opened, allowing the emulsified liquid to quickly flow back into the pot 103. Thus, the soup in the cooking chamber 1031 becomes richer and milkier, achieving the effect of emulsification and thickening.

[0104] It should be noted that the higher the operating pressure or temperature of the pressure cooking equipment when emulsification control is activated, the more vigorous the turbulence occurs within the same venting time, the higher the liquid level rises during a single venting operation, and the faster the liquid flows through the emulsification device. This results in more intense collisions of fats and proteins in the liquid during pressurization, leading to better emulsification under the same venting method. However, different ingredients often require different operating pressures or temperatures. Using the same venting method would result in poor emulsification at lower operating pressures or temperatures. Therefore, in this embodiment, different venting control strategies are employed based on the target operating pressure and / or target operating temperature, thereby achieving better emulsification control at different operating pressures or temperatures.

[0105] It is understood that the control method of this application embodiment, by introducing an emulsification device, can effectively improve the emulsification efficiency of the emulsification stage. In addition, during the emulsification stage, adjusting the pressure relief valve based on the target working pressure value and / or target working temperature value can effectively ensure the consistency of the emulsification effect of the pressure cooking equipment under different working pressures and / or different working temperatures.

[0106] In some embodiments, adjusting the pressure relief valve based on the target operating pressure value and / or the target operating temperature value includes:

[0107] Based on the target working pressure value and / or the target working temperature value, the pressure relief valve is controlled to release gas intermittently.

[0108] For example, for pressure relief valves that do not support opening size adjustment, pressure cooking equipment can perform emulsification control based on intermittent venting during the emulsification stage to achieve stable emulsification effect.

[0109] In some embodiments, controlling the pressure relief valve to intermittently release air based on the target operating pressure value and / or the target operating temperature value includes:

[0110] Based on the target operating pressure value and / or the target operating temperature value, determine the first exhaust parameters for intermittent exhaust;

[0111] The pressure relief valve is controlled to operate based on the first exhaust parameters;

[0112] The first exhaust parameters include: the number of exhaust cycles and the exhaust duration and interval duration of a single exhaust cycle. At least one of the first exhaust parameters is different for different target working pressure values ​​and / or target working temperature values.

[0113] Understandably, for different target operating pressure values, adjusting at least one of the following—the number of venting cycles, the duration of a single venting cycle, or the interval between venting cycles—can adjust the intermittent venting method accordingly, thereby effectively ensuring the consistency of emulsification effect of the pressure cooking equipment under different operating pressures. Similarly, for different target operating temperature values, adjusting at least one of the following—the number of venting cycles, the duration of a single venting cycle, or the interval between venting cycles—can adjust the intermittent venting method accordingly, thereby effectively ensuring the consistency of emulsification effect of the pressure cooking equipment under different operating temperatures.

[0114] In some embodiments, for different target operating pressure values ​​and / or target operating temperature values, the corresponding first exhaust parameter has at least one of the following:

[0115] The number of exhaust cycles increases as the target operating pressure and / or the target operating temperature decreases;

[0116] The exhaust time increases as the target operating pressure value and / or the target operating temperature value decreases;

[0117] The interval duration decreases as the target working pressure value and / or the target working temperature value decreases.

[0118] Understandably, when the target working pressure or temperature value increases, the emulsification effect of the same venting method will improve. Therefore, at least one of the following adjustments can be made: reduce the number of venting cycles, reduce the venting duration of a single venting cycle, and increase the interval duration of a single venting cycle. Similarly, when the target working pressure or temperature value decreases, the emulsification effect of the same venting method will worsen. Therefore, at least one of the following adjustments can be made: increase the number of venting cycles, increase the venting duration of a single venting cycle, and decrease the interval duration of a single venting cycle.

[0119] For example, for intermittent exhaust mode, assume the exhaust duration of a single exhaust cycle is t. on The interval duration of a single exhaust cycle is t. off If the number of exhaust cycles is n, the exhaust method adjustment strategy can be as follows:

[0120] 1) n and t off Under the same conditions, the lower the work pressure, the better. on The larger;

[0121] 2) n and t on Under the same conditions, the lower the work pressure, the better. off The smaller;

[0122] 3) t on and t off Under the same conditions, the lower the work pressure, the larger n is.

[0123] Where n≥1, 0.1 seconds≤t on ≤5 seconds, 2 seconds ≤t off ≤60 seconds.

[0124] In one application example, if the target working pressure is 70 kPa, the first exhaust parameters are as follows: n is 60 times, t on = 0.5 seconds, t off = 15 seconds.

[0125] In one application example, if the target working pressure is 50 kPa, the first exhaust parameters are as follows: n is 70 times, t on = 1 second, t off = 10 seconds.

[0126] In some embodiments, the pressure relief valve can also be adjusted in opening degree, wherein adjusting the pressure relief valve based on the target operating pressure value and / or the target operating temperature value includes:

[0127] Based on the target working pressure value and / or the target working temperature value, the pressure relief valve is controlled to continuously or intermittently release air.

[0128] For example, for a pressure relief valve with a magnetic valve structure, the exhaust passage can be partially opened during exhaust. The size of the opening passage (100% for the passage to be fully open and 0% for the passage to be fully closed) and the exhaust duration t can be determined based on the size of the opening passage (100% for the passage to be fully open and 0% for the passage to be fully closed) and the exhaust duration t. on Different exhaust speeds can be achieved. Therefore, in addition to the intermittent exhaust control mentioned above, which can be achieved by switching between fully open and fully closed states, the pressure relief valve can also be controlled to continuously exhaust based on the adjustment of the opening degree.

[0129] Understandably, for pressure relief valves with adjustable opening, intermittent venting can be controlled based on the opening adjustment to achieve stable emulsification control.

[0130] In some embodiments, controlling the pressure relief valve to continuously release air based on the target operating pressure value and / or the target operating temperature value includes:

[0131] Based on the target operating pressure value and / or the target operating temperature value, determine the second exhaust parameters for continuous exhaust;

[0132] The pressure relief valve is controlled to operate based on the second exhaust parameter;

[0133] The second exhaust parameters include exhaust opening degree and exhaust duration, and at least one of the second exhaust parameters is different for different target working pressure values ​​and / or target working temperature values.

[0134] Understandably, for different target working pressure values, adjusting the exhaust opening and / or exhaust duration can adjust the continuous exhaust method accordingly, thereby effectively ensuring the consistency of emulsification effect of the pressure cooking equipment under different working pressures. Similarly, for different target working temperature values, adjusting the exhaust opening and / or exhaust duration can adjust the continuous exhaust method accordingly, thereby effectively ensuring the consistency of emulsification effect of the pressure cooking equipment under different working temperatures.

[0135] In some embodiments, for different target operating pressure values ​​and / or target operating temperature values, the corresponding second exhaust parameter has at least one of the following:

[0136] The exhaust opening increases as the target operating pressure and / or the target operating temperature decreases;

[0137] The duration of exhaust increases as the target operating pressure and / or the target operating temperature decrease.

[0138] For example, in a continuous exhaust mode, assuming the exhaust opening is μ and the exhaust duration is t. on In one application example, if the target working pressure is 70 kPa, μ = 50%, t on =10 minutes; if the target working pressure is 50 kPa, μ = 70%, t on = 15 minutes.

[0139] In some embodiments, based on the adjustable opening of the pressure relief valve, controlling the intermittent venting of the pressure relief valve according to the target operating pressure value and / or the target operating temperature value includes:

[0140] Based on the target operating pressure value and / or the target operating temperature value, a third exhaust parameter for intermittent exhaust is determined;

[0141] The pressure relief valve is controlled to operate based on the third exhaust parameter.

[0142] The third exhaust parameter includes: exhaust frequency, exhaust opening, exhaust duration and interval duration of a single exhaust cycle. At least one of the third exhaust parameters is different for different target working pressure values ​​and / or target working temperature values.

[0143] For example, for different target operating pressure values ​​and / or target operating temperature values, the corresponding third exhaust parameter has at least one of the following:

[0144] The exhaust opening increases as the target operating pressure and / or the target operating temperature decreases;

[0145] The number of exhaust cycles increases as the target operating pressure and / or the target operating temperature decreases;

[0146] The exhaust time increases as the target operating pressure value and / or the target operating temperature value decreases;

[0147] The interval duration decreases as the target working pressure value and / or the target working temperature value decreases.

[0148] In some embodiments, obtaining the input parameters of the pressure cooking device includes at least one of the following:

[0149] Retrieve the food type parameter that indicates the food type;

[0150] Get the gear parameters that indicate the cooking level.

[0151] For example, a user can select the food type based on the human-machine interface unit of the pressure cooking device. The pressure cooking device can obtain the food type parameter indicating the food type based on the user's input. For example, the food type can include at least one of the following: pig's trotters, beef brisket, spare ribs, chicken, and fish. Different food types can correspond to different working pressures or working temperatures, wherein the working pressure or working temperature of pig's trotters, beef brisket, spare ribs, chicken, and fish decreases in that order.

[0152] For example, a user can select the cooking level parameters based on the human-machine interface unit of the pressure cooking device. For instance, the user can select the rated power level parameter for cooking. The pressure cooking device can obtain the indicated cooking level parameters based on the user's input. It is understood that as the rated power decreases, the corresponding operating pressure or operating temperature decreases accordingly.

[0153] It is understandable that pressure cooking equipment can acquire at least one of the food type parameter indicating the food type and the cooking level parameter indicating the cooking level, and determine the target working pressure value and / or target working temperature value based on the acquired parameters. In this way, it can achieve intelligent cooking control that uses different exhaust control methods for different food types during the emulsification stage or uses different exhaust control methods for the same food type at different cooking levels, thereby achieving the goal of making the emulsification effect as consistent as possible.

[0154] In some embodiments, determining that the pressure cooking device has activated the emulsification function includes:

[0155] Once it is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage has been completed, the pressure cooking device is confirmed to have entered the emulsification stage.

[0156] Understandably, pressure cooking equipment can intelligently identify whether the emulsification device is in place, whether the emulsification function has been triggered, and whether the pre-stage before the emulsification stage has been completed, and determine whether the pressure cooking equipment has entered the emulsification stage based on the aforementioned identification results.

[0157] Considering that the emulsification control in this embodiment is based on an emulsification device, if the user forgets to place the emulsification device before starting cooking in the pressure cooking equipment, the emulsification control will fail, resulting in poor emulsification of the soup. Therefore, the pressure cooking equipment can acquire a detection signal indicating whether the emulsification device is in place, and then intelligently identify whether the emulsification device is in place. For example, this detection signal can be triggered by a physical triggering device, such as a physical button or sensor. Since the top of the emulsification device has a flange, after the emulsification device is placed, the flange can snap onto or overlap the protrusion on the pot body. Therefore, a contact sensor or a non-contact sensor can be set on the protrusion, such as a pressure sensor, a Hall sensor, or a photoelectric sensor, to detect whether the emulsification device is placed in place. Alternatively, a microswitch can be set on the protrusion; after the emulsification device is placed in place, the microswitch is triggered to generate a presence signal.

[0158] For example, an emulsification function button can be set on a pressure cooking device. If the pressure cooking device detects that the emulsification function button has been triggered, it determines that the emulsification function has been triggered.

[0159] It should be noted that pressure cooking equipment has a pre-cooking stage before entering the emulsification stage, where the ingredients for soup are cooked through. This pre-cooking stage allows for emulsification control after the food is thoroughly cooked. The pre-cooking stage can include a heating stage, a pressure-increasing stage, and a pressure-holding stage. The pressure cooking equipment can enter the emulsification stage after the pressure-holding stage has reached the set time, thus allowing for emulsification control after the food is thoroughly cooked, which helps improve the emulsification effect of the soup.

[0160] In order to implement the method of the embodiments of this application, the embodiments of this application also provide a control device for a pressure cooking device. The control device for the pressure cooking device corresponds to the control method of the pressure cooking device described above. The steps in the control method embodiments of the pressure cooking device are also fully applicable to the control device embodiments of this pressure cooking device.

[0161] like Figure 7 As shown, the control device of the pressure cooking equipment includes: an acquisition module 701, a determination module 702, and an emulsification control module 703. The acquisition module 701 is used to acquire the input parameters of the pressure cooking equipment; the determination module 702 is used to determine the target working pressure value and / or target working temperature value of the pressure cooking equipment based on the input parameters and a preset mapping relationship; the emulsification control module 703 is used to determine that the pressure cooking equipment has activated the emulsification function, and then, during the emulsification stage, performs emulsification control based on the target working pressure value and / or the target working temperature value.

[0162] In some embodiments, the emulsification control module 703 adjusts the pressure relief valve based on the target operating pressure value and / or the target operating temperature value, including:

[0163] Based on the target working pressure value and / or the target working temperature value, the pressure relief valve is controlled to release gas intermittently.

[0164] In some embodiments, the emulsification control module 703 controls the pressure relief valve to intermittently release air based on the target operating pressure value and / or the target operating temperature value, including:

[0165] Based on the target operating pressure value and / or the target operating temperature value, determine the first exhaust parameters for intermittent exhaust;

[0166] The pressure relief valve is controlled to operate based on the first exhaust parameters;

[0167] The first exhaust parameters include: the number of exhaust cycles and the exhaust duration and interval duration of a single exhaust cycle. At least one of the first exhaust parameters is different for different target working pressure values ​​and / or target working temperature values.

[0168] In some embodiments, for different target operating pressure values ​​and / or target operating temperature values, the corresponding first exhaust parameter has at least one of the following:

[0169] The number of exhaust cycles increases as the target operating pressure and / or the target operating temperature decreases;

[0170] The exhaust time increases as the target operating pressure value and / or the target operating temperature value decreases;

[0171] The interval duration decreases as the target working pressure value and / or the target working temperature value decreases.

[0172] In some embodiments, the pressure relief valve can also adjust its opening size. The emulsification control module 703 adjusts the pressure relief valve based on the target working pressure value and / or the target working temperature value, including:

[0173] Based on the target working pressure value and / or the target working temperature value, the pressure relief valve is controlled to continuously or intermittently release air.

[0174] In some embodiments, the emulsification control module 703 controls the pressure relief valve to continuously release air based on the target operating pressure value and / or the target operating temperature value, including:

[0175] Based on the target operating pressure value and / or the target operating temperature value, determine the second exhaust parameters for continuous exhaust;

[0176] The pressure relief valve is controlled to operate based on the second exhaust parameter;

[0177] The second exhaust parameters include exhaust opening degree and exhaust duration, and at least one of the second exhaust parameters is different for different target working pressure values ​​and / or target working temperature values.

[0178] In some embodiments, for different target operating pressure values ​​and / or target operating temperature values, the corresponding second exhaust parameter has at least one of the following:

[0179] The exhaust opening increases as the target operating pressure and / or the target operating temperature decreases;

[0180] The duration of exhaust increases as the target operating pressure and / or the target operating temperature decrease.

[0181] In some embodiments, the emulsification control module 703 controls the pressure relief valve to intermittently release air based on the target operating pressure value and / or the target operating temperature value, including:

[0182] Based on the target operating pressure value and / or the target operating temperature value, a third exhaust parameter for intermittent exhaust is determined;

[0183] The pressure relief valve is controlled to operate based on the third exhaust parameter.

[0184] The third exhaust parameter includes: exhaust frequency, exhaust opening, exhaust duration and interval duration of a single exhaust cycle. At least one of the third exhaust parameters is different for different target working pressure values ​​and / or target working temperature values.

[0185] In some embodiments, the acquisition module 701 acquires input parameters of the pressure cooking device, including at least one of the following:

[0186] Retrieve the food type parameter that indicates the food type;

[0187] Get the gear parameters that indicate the cooking level.

[0188] In some embodiments, the emulsification control module 703 determines that the pressure cooking device has activated the emulsification function, including:

[0189] Once it is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage has been completed, the pressure cooking device is confirmed to have entered the emulsification stage.

[0190] In practical applications, the acquisition module 701, the determination module 702, and the emulsification control module 703 can be implemented by the processor of the pressure cooking equipment. Of course, the processor needs to run the computer program in the memory to realize its functions.

[0191] It should be noted that the control device for the pressure cooking equipment provided in the above embodiments is only illustrated by the division of the above-described program modules when controlling the pressure cooking equipment. In actual applications, the above processing can be assigned to different program modules as needed, that is, the internal structure of the device can be divided into different program modules to complete all or part of the processing described above. In addition, the control device for the pressure cooking equipment provided in the above embodiments and the control method embodiments for the pressure cooking equipment belong to the same concept, and the specific implementation process can be found in the method embodiments, which will not be repeated here.

[0192] Based on the hardware implementation of the above program modules, and in order to implement the method of the embodiments of this application, the embodiments of this application also provide a pressure cooking device. Figure 8 This is only an exemplary structure of the pressure cooking device, not the entire structure; it can be implemented as needed. Figure 8 The structure shown may be part or all of the structure.

[0193] like Figure 8 As shown, the pressure cooking device 800 provided in this embodiment includes at least one processor 801, a memory 802, and a user interface 803. The various components in the pressure cooking device 800 are coupled together via a bus system 804. It can be understood that the bus system 804 is used to implement communication between these components. In addition to a data bus, the bus system 804 also includes a power bus, a control bus, and a status signal bus. However, for clarity, in... Figure 8 The general labeled all buses as Bus System 804.

[0194] like Figure 1 As shown, the pressure cooking device in this embodiment may further include: a pot body 101, a lid 102, a cookware 103, an emulsifying device 104, and a pressure relief valve 105. For details, please refer to the preceding description; further elaboration is omitted here.

[0195] The user interface 803 in this embodiment can be located on the control panel of the pressure cooking device. For example, it may include, but is not limited to, at least one of the following: buttons, rotary switches, touch screens, displays, indicator lights, and buzzers.

[0196] The memory 802 in this embodiment is used to store various types of data to support the operation of the pressure cooking device. Examples of such data include any computer program used to operate the pressure cooking device.

[0197] The control method for a pressure cooking device disclosed in this application can be applied to, or implemented by, a processor 801. The processor 801 may be an integrated circuit chip with signal processing capabilities. During implementation, each step of the control method for the pressure cooking device can be completed by integrated logic circuits in the hardware of the processor 801 or by instructions in software form. The processor 801 can be a general-purpose processor, a digital signal processor (DSP), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. The processor 801 can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this application. A general-purpose processor can be a microprocessor or any conventional processor. The steps of the method disclosed in the embodiments of this application can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software modules can be located in a storage medium, specifically a memory 802. The processor 801 reads information from the memory 802 and, in conjunction with its hardware, completes the steps of the control method for the pressure cooking device provided in the embodiments of this application.

[0198] In an exemplary embodiment, the pressure cooking device may be implemented by one or more application-specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), field-programmable gate arrays (FPGAs), general-purpose processors, controllers, microcontrollers (MCUs), microprocessors, or other electronic components to perform the aforementioned method.

[0199] It is understood that memory 802 can be volatile memory or non-volatile memory, or both. Non-volatile memory can be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), ferromagnetic random access memory (FRAM), flash memory, magnetic surface memory, optical disc, or compact disc read-only memory (CD-ROM); magnetic surface memory can be disk storage or magnetic tape storage. Volatile memory can be random access memory (RAM), which is used as an external cache. By way of example, but not limitation, many forms of RAM are available, such as Static Random Access Memory (SRAM), Synchronous Static Random Access Memory (SSRAM), Dynamic Random Access Memory (DRAM), Synchronous Dynamic Random Access Memory (SDRAM), Double Data Rate Synchronous Dynamic Random Access Memory (DDRSDRAM), Enhanced Synchronous Dynamic Random Access Memory (ESDRAM), SyncLink Dynamic Random Access Memory (SLDRAM), and Direct Rambus Random Access Memory (DRRAM).The memories described in the embodiments of this application are intended to include, but are not limited to, these and any other suitable types of memories.

[0200] In an exemplary embodiment, this application also provides a storage medium, namely a computer storage medium, specifically a computer-readable storage medium, such as a memory 802 that stores a computer program. This computer program can be executed by the processor 801 of the pressure cooking device to complete the steps of the method described in this application embodiment. The computer-readable storage medium can be a ROM, PROM, EPROM, EEPROM, Flash Memory, magnetic surface memory, optical disc, or CD-ROM, etc.

[0201] It should be noted that terms such as "first" and "second" are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0202] In the embodiments of this application, unless otherwise explicitly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature being directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature being directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0203] Furthermore, the technical solutions described in the embodiments of this application can be combined arbitrarily without conflict.

[0204] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A control method of a pressure cooking apparatus, characterized by, The pressure cooking device comprises a pot, a cover and an emulsification device between the pot and the cover, the cover is provided with a pressure relief valve capable of at least adjusting the opening and closing state, and the method comprises: obtaining the input parameters of the pressure cooking device; determining the target working pressure value and / or the target working temperature value of the pressure cooking device based on the input parameters and the preset mapping relationship; if the emulsification function of the pressure cooking device is determined to be turned on, then in the emulsification stage, the target working pressure value and / or the target working temperature value is used to adjust the pressure relief valve; wherein the emulsification device is provided with an emulsification hole, and the liquid in the pot enters the emulsification cavity from the cooking cavity through the emulsification hole, during which the liquid flow rate increases due to the sudden change of the liquid from a large space to a small space under pressure difference, and the macromolecular particles in the liquid continuously collide during the pressurization process to promote emulsification.

2. The method of claim 1, wherein, The pressure relief valve is adjusted based on the target working pressure value and / or the target working temperature value, which comprises: based on the target working pressure value and / or the target working temperature value, the pressure relief valve is controlled to intermittently exhaust.

3. The method of claim 2, wherein, The pressure relief valve is adjusted based on the target working pressure value and / or the target working temperature value, which comprises: based on the target working pressure value and / or the target working temperature value, the first exhaust parameter for intermittent exhaust is determined; based on the first exhaust parameter, the pressure relief valve is controlled to act; wherein the first exhaust parameter comprises the exhaust times, and the exhaust time and the intermittent time of a single exhaust cycle, and at least one parameter in the first exhaust parameter corresponding to different target working pressure values and / or target working temperature values is different.

4. The method of claim 3, wherein, For different target working pressure values and / or target working temperature values, the corresponding first exhaust parameter has at least one of the following: the exhaust times increase as the target working pressure value and / or the target working temperature value decreases; the exhaust time increases as the target working pressure value and / or the target working temperature value decreases; the intermittent time decreases as the target working pressure value and / or the target working temperature value decreases.

5. The method of claim 1, wherein, The pressure relief valve can also adjust the opening size, and the pressure relief valve is adjusted based on the target working pressure value and / or the target working temperature value, which comprises: based on the target working pressure value and / or the target working temperature value, the pressure relief valve is controlled to continuously exhaust or intermittently exhaust.

6. The method of claim 5, wherein, based on the target working pressure value and / or the target working temperature value, the pressure relief valve is controlled to continuously exhaust, which comprises: based on the target working pressure value and / or the target working temperature value, the second exhaust parameter for continuous exhaust is determined; based on the second exhaust parameter, the pressure relief valve is controlled to act; wherein the second exhaust parameter comprises the exhaust opening and the exhaust duration, and at least one parameter in the second exhaust parameter corresponding to different target working pressure values and / or target working temperature values is different.

7. The method of claim 6, wherein, For different target working pressure values and / or target working temperature values, corresponding second exhaust parameters have at least one of the following: The exhaust opening degree increases as the target working pressure value and / or the target working temperature value decreases; The exhaust duration increases as the target working pressure value and / or the target working temperature value decreases.

8. The method of claim 5, wherein, Based on the target working pressure value and / or the target working temperature value, the intermittent exhaust of the pressure relief valve is controlled, including: Based on the target working pressure value and / or the target working temperature value, a third exhaust parameter for intermittent exhaust is determined; The pressure relief valve is controlled based on the third exhaust parameter; The third exhaust parameter includes: exhaust times, exhaust opening degree, and exhaust duration and intermittent duration of a single exhaust cycle, and at least one parameter in the third exhaust parameter corresponding to different target working pressure values and / or target working temperature values is different.

9. The method of claim 1, wherein, The input parameter of the pressure cooking device is obtained, including at least one of the following: An food type parameter indicating a food type is obtained; A gear parameter indicating a cooking gear is obtained.

10. The method of claim 1, wherein, The determination that the pressure cooking device opens the emulsification function includes: After determining that the emulsification device is in place, the emulsification function is triggered, and a pre-stage before an emulsification stage has been completed, it is determined that the pressure cooking device enters the emulsification stage.

11. A control device of a pressure cooking appliance, characterized in that The pressure cooking device includes a pot, a cover, and an emulsification device located between the pot and the cover, at least a pressure relief valve capable of adjusting the open and closed states is arranged on the cover, and the control device includes: An acquisition module for acquiring input parameters of the pressure cooking device; A determination module for determining target working pressure values and / or target working temperature values of the pressure cooking device based on the input parameters and a preset mapping relationship; An emulsification control module for determining that the pressure cooking device opens the emulsification function, and then adjusting the pressure relief valve based on the target working pressure value and / or the target working temperature value in the emulsification stage; The emulsification device is provided with an emulsification hole, and the liquid in the pot enters the emulsification cavity through the emulsification hole from the cooking cavity. During this process, due to the sudden change of the liquid from a large space to a small space through the emulsification hole, and under the condition of pressure difference, the flow rate of the liquid increases, and the macromolecular particles in the liquid continuously collide during the pressurization process to promote emulsification.

12. A pressure cooking apparatus, characterized by The pressure cooking device includes a pot, a cover, and an emulsification device located between the pot and the cover, at least a pressure relief valve capable of adjusting the open and closed states is arranged on the cover, and the pressure cooking device further includes a processor and a memory for storing a computer program capable of running on the processor, wherein The processor is configured to execute the steps of the method of any one of claims 1 to 10 when running the computer program. The emulsification device is provided with emulsification holes, and when the liquid in the pot enters the emulsification cavity from the cooking cavity through the emulsification holes, the liquid flow rate is increased due to the sudden change of the liquid from a large space to a small space and under the pressure difference, and the macromolecular particles in the liquid collide constantly in the process of pressurization to promote emulsification.

13. The pressure cooking apparatus of claim 12, wherein, The emulsification device comprises: a spacer for spacing the pot and the cover, the spacer being provided with a supporting portion for supporting on the pot, and the spacer being provided with emulsification holes for facilitating the liquid in the pot to overflow to the spacer under the action of pressure difference and reflux holes for facilitating the liquid on the spacer to flow back to the pot.

14. The pressure cooking apparatus of claim 13, wherein, The emulsification device further comprises: a one-way valve arranged corresponding to the reflux hole for allowing the liquid at the reflux hole to flow back to the pot in one direction.

15. A storage medium having stored thereon a computer program, characterized in that The computer program is executed by the processor to realize the steps of the method according to any one of claims 1 to 10.

Images