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

Abstract

The invention discloses pressure cooking equipment, a control method and device thereof and a storage medium. The pressure cooking equipment comprises a pot, a cover body and an emulsifying device located between the pot and the cover body, and a pressure relief device used for exhausting is arranged on the cover body. The control method comprises the following steps: controlling the pressure cooking equipment to perform at least one time of emulsification control based on pressure relief of a pressure relief device in response to a pressure relief stage of stopping heating of the pressure cooking equipment, so that liquid in a pot is emulsified through an emulsification hole of an emulsification device. Due to the introduction of the emulsifying device, the emulsifying effect of soup can be effectively improved; besides, emulsification control is carried out in the pressure relief stage when heating is stopped, so that the additionally increased emulsification time can be saved, the cooking time can be saved, the food materials can be prevented from being excessively cooked, and the cooking effect of the food materials is guaranteed.

Description

Technical Field

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

[0002] In order to improve the color, aroma and taste 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 the related art, the emulsification effect of soup can be improved by adding an emulsification process to make the soup thicker during the cooking process. However, this method also has the disadvantage of adding an emulsification process alone, which leads to a longer cooking time and affects the cooking effect of the ingredients. Summary of the invention

[0004] In view of this, the embodiments of the present application provide a pressure cooking device and a control method, device and storage medium thereof, which aim to effectively shorten the cooking time while ensuring the emulsification effect.

[0005] The technical solution of the embodiment of the present application is implemented as follows:

[0006] In a first aspect, an embodiment of the present application provides a control method for a pressure cooking device, the pressure cooking device comprising: a pot, a cover, and an emulsifying device located between the pot and the cover, the cover being provided with a pressure relief device for exhausting gas, the method comprising:

[0007] In response to the pressure cooking apparatus entering the pressure relief stage, the pressure cooking apparatus is controlled to perform at least one emulsification control based on the pressure relief of the pressure relief device, so that the liquid in the pot is emulsified by the emulsification device.

[0008] In some embodiments, controlling the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device comprises:

[0009] The working state of the pressure relief device is switched based on the pressure relief difference or the pressure relief duration, and the pressure cooking equipment is controlled to perform at least one emulsification control.

[0010] In some embodiments, switching the working state of the pressure relief device based on the pressure relief pressure difference to control the pressure cooking device to perform at least one emulsification control comprises:

[0011] Obtaining the starting pressure value of the pressure relief stage and opening the pressure relief device to start the first emulsification control;

[0012] If it is determined that the difference between the initial pressure value and the current working pressure value is greater than or equal to a set difference threshold, the pressure relief device is closed, and the closed state of the pressure relief device is maintained for a first set time period;

[0013] updating the starting pressure value based on the current working pressure value after the closed state reaches the first set time, and opening the pressure relief device to start the next emulsification control, and repeating the cycle;

[0014] Among them, for each of the emulsification controls, the pressure relief device is closed based on the comparison result of the pressure difference and the set difference threshold, and the closed state of the pressure relief device is maintained for the first set time period, and the pressure difference is the difference between the corresponding starting pressure value and the current working pressure value.

[0015] In some embodiments, switching the working state of the pressure relief device based on the pressure relief duration to control the pressure cooking device to perform at least one emulsification control includes:

[0016] Opening the pressure relief device to start the first emulsification control;

[0017] Determining that the opening time of the pressure relief device reaches a second set time, closing the pressure relief device, and maintaining the closed state of the pressure relief device for a third set time;

[0018] In response to the closed state reaching the third set time, opening the pressure relief device to start the next emulsification control, and repeating the cycle;

[0019] Among them, for each of the emulsification controls, the pressure relief device is closed based on the comparison result of the opening time of the pressure relief device and the second set time, and the closed state of the pressure relief device is maintained for the third set time.

[0020] In some embodiments, the method further comprises:

[0021] Determining the second set time length of the corresponding emulsification control based on the current working pressure value before each emulsification control is started;

[0022] Wherein, the second set time length increases as the number of emulsification controls increases.

[0023] In some embodiments, the method further comprises:

[0024] Determine that the current working pressure value of the pressure cooking device is less than or equal to the set pressure threshold, and exit the pressure release stage.

[0025] In some embodiments, before controlling the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device, the method further comprises:

[0026] It is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the pressure relief stage is completed.

[0027] In some embodiments, the pressure cooking apparatus further comprises: a heating device, and the method further comprises:

[0028] In response to the pressure cooking apparatus entering the pressure release stage, the heating device is controlled to stop heating.

[0029] In a second aspect, an embodiment of the present application provides a control device for a pressure cooking device, the pressure cooking device comprising: a pot, a cover, and an emulsifying device located between the pot and the cover, the cover being provided with a pressure relief device for exhausting gas, the control device comprising:

[0030] The control module is used for controlling the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device in response to the pressure cooking device entering the pressure relief stage, so that the liquid in the pot is emulsified through the emulsification device.

[0031] In a third aspect, an embodiment of the present application provides a pressure cooking device, comprising: a pot, a cover, and an emulsifying device located between the pot and the cover, wherein a pressure relief device for exhausting air is provided on the cover, and the pressure cooking device further comprises: a processor and a memory for storing a computer program that can be run on the processor, wherein the processor, when running the computer program, executes the steps of the method described in the first aspect of the embodiment of the present application.

[0032] In some embodiments, the emulsification device comprises:

[0033] A spacer is used to separate the pot and the cover, the spacer has a supporting portion for supporting the pot, and the spacer is provided with an emulsification hole for facilitating the liquid in the pot to overflow onto the spacer under the action of pressure difference, and a reflux hole for facilitating the liquid on the spacer to flow back into the pot.

[0034] In some embodiments, the emulsification device further comprises:

[0035] A one-way valve is arranged corresponding to the reflux hole, and is used to allow the liquid in the reflux hole to flow back into the cooker in one direction.

[0036] In some embodiments, the spacer includes a bottom plate and an annular baffle formed on the outer periphery of the bottom plate, the upper edge of the annular baffle forms the support portion, and at least one emulsification hole and at least one reflux hole are provided on the bottom plate.

[0037] In a fourth aspect, an embodiment of the present application provides a storage medium having a computer program stored thereon. When the computer program is executed by a processor, the steps of the method described in the first aspect of the embodiment of the present application are implemented.

[0038] The technical solution provided by the embodiment of the present application is that the pressure cooking device includes: a pot, a cover and an emulsifying device located between the pot and the cover, and a pressure relief device for exhausting air is provided on the cover. The control method of the pressure cooking device includes: in response to the pressure cooking device entering the pressure relief stage, controlling the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device, so that the liquid in the pot is emulsified through the emulsifying device. Due to the introduction of the emulsifying device, the emulsification effect of the soup can be effectively improved; in addition, the emulsification control in the pressure relief stage can save the additional emulsification time, which can not only save cooking time, but also avoid overcooking of the ingredients and ensure the cooking effect of the ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 This is a schematic diagram of the structure of a pressure cooking device according to an embodiment of the present application;

[0040] Figure 2 This is a schematic diagram of the structure of the emulsification device in the embodiment of the present application;

[0041] Figure 3 This is a schematic cross-sectional view of the emulsification device of an embodiment of the present application along the longitudinal direction;

[0042] Figure 4 This is a flow chart of a control method of a pressure cooking device according to an embodiment of the present application;

[0043] Figure 5 This is a schematic diagram of the principle of accelerating emulsification through the emulsification hole in the emulsification stage of the pressure cooking device in the embodiment of the present application;

[0044] Figure 6 This is a schematic diagram of the principle of liquid reflux in the emulsifying device of the pressure cooking device in the embodiment of the present application;

[0045] Figure 7 This is a schematic diagram of the structure of a control device of a pressure cooking device according to an embodiment of the present application;

[0046] Figure 8 This is another structural schematic diagram of the pressure cooking device according to an embodiment of the present application.

[0047] Description of reference numerals:

[0048] 101. pot body; 102. cover body; 103. pot; 1031. cooking cavity;

[0049] 104, emulsification device; 1041, emulsification chamber; 1042, spacer;

[0050] 1043, emulsification hole; 1044, reflux hole; 1045, one-way valve;

[0051] 10421, bottom plate; 10422, annular baffle; 104211, disc;

[0052] 104212, annular rib; 104213, inclined rib; 104214, skirt;

[0053] 105. Pressure limiting device;

[0054] 701, control module; 702, determination module;

[0055] 800, pressure cooking device; 801, processor; 802, memory;

[0056] 803, user interface; 804, system bus. DETAILED DESCRIPTION

[0057] The present application is further described in detail below in conjunction with the accompanying drawings and embodiments.

[0058] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.

[0059] An embodiment of the present application provides a control method for a pressure cooking device, where the pressure cooking device may be a kitchen cooking device such as an electric rice cooker, an electric rice cooker, or an electric pressure cooker.

[0060] For example, Figure 1 As shown, the pressure cooking device may include: a pot body 101, a cover body 102, a pot 103 and an emulsifying device 104. A pressure relief device 105 for exhausting air is provided on the cover body 102. The pressure relief device 105 can be adjusted to an open or closed state, for example, based on the control device of the pressure cooking device adjusting the action of the pressure relief device 105, the pressure relief device 105 is actively switched to an open or closed state.

[0061] Here, the pot body 101 and the cover body 102 form the shell of the pressure cooking device. The inner cavity of the pot body 101 can be reasonably designed according to the needs. For example, the pot body 101 can be designed to be cylindrical or square, for accommodating the pot 103. The cover body 102 is used to cover the pot body 101. For example, the cover body 102 can be hinged on the pot body 101 or designed separately from the pot body 101. A locking structure for locking and positioning is provided between the cover body 102 and the pot body 101. In this way, after the cover body 102 covers the pot body 101, the pot 103 can be sealed in the pot body 101.

[0062] It should be noted that, in other embodiments, the pot body 101 may be omitted so that the pot 103 directly cooperates with the cover body 102 to form a cooking cavity, thereby simplifying the structural design of the pressure cooking device.

[0063] Here, the pot 103 is used to hold food materials, for example, cereals such as rice, black rice, red beans, black beans, and soybeans, or meat materials such as pork, beef, mutton, chicken, and fish. The pot 103 can be fixed in the pot body 101 or designed separately from the pot body 101. For the structure of separate design, the pot 103 can be taken out of the pot body 101 and put into the pot body 101 after holding the corresponding food materials. It can be understood that a cooking cavity 1031 for cooking food is formed in the pot 103. The pressure cooking device may also include a heating device for heating the food materials in the pot 103 to cook the food materials. Exemplarily, the heating device may be an electric heating wire or an electric heating plate in contact with the pot, or an electromagnetic coil that is not in contact with the pot, which is not limited in the embodiment of the present application.

[0064] Here, the emulsifying device 104 is located between the pot 103 and the cover 102, and an emulsifying cavity 1041 is formed between the emulsifying device 104 and the cover 102. The emulsifying device 104 is provided with an emulsifying hole, so that the liquid in the pot 103 rises in a boiling state, and the emulsification can be accelerated through the emulsifying hole on the emulsifying device 104. It can be understood that the cooking liquid level in the pot 103 rises, and the liquid enters the emulsifying cavity 1041 from the cooking cavity 1031 through the emulsifying hole of the emulsifying device 104. In this process, since the liquid suddenly passes through the small space of the emulsifying cavity from the large space and under the pressure difference condition, the liquid flow rate will be greatly improved, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continue to collide during the pressurization process and be collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules; after the liquid passes through the pressurization process, this situation of protein wrapping fat or fat wrapping protein will form a stable emulsion, and when it enters the cooking cavity 1031 again, it will promote the liquid to be more rich and milky, thereby achieving the effect of emulsification and thickening.

[0065] For example, Figure 2and Figure 3 As shown, the emulsifying device includes: a spacer 1042 and a one-way valve 1045. The spacer 1042 is used to separate the pot 103 and the cover 102, and the spacer 1042 has a support portion for supporting on the pot 103, and the spacer 1042 is provided with an emulsifying hole 1043 for facilitating the liquid in the pot 103 to overflow to the spacer 1042 under the action of pressure difference, and a reflux hole 1044 for facilitating the liquid on the spacer 1042 to flow back into the pot 103. The one-way valve 1045 and the reflux hole 1044 are arranged in a one-to-one correspondence, so as to allow the liquid at the reflux hole 1044 to flow back into the pot 103 in one direction. In other words, based on the cooperation between the one-way valve 1045 and the reflux hole 1044, the liquid in the pot 103 cannot overflow onto the spacer 1042 through the reflux hole 1044, while the liquid flowing out through the emulsification hole 1043 to the spacer 1042 can flow back into the pot 103 through the reflux hole 1044.

[0066] It should be noted that, in other embodiments, the one-way valve 1045 may be omitted so that the emulsifying device only has a reflux function.

[0067] For example, Figure 3 As shown, the spacer 1042 includes a bottom plate 10421 and an annular baffle 10422 formed on the outer periphery of the bottom plate 10421. The upper edge of the annular baffle 10422 forms a horizontally extending flange, which can be used as a support portion supported on the pot 103. At least one emulsification hole 1043 and at least one reflux hole 1044 are provided on the bottom plate 10421.

[0068] Exemplarily, the bottom plate 1042 may be circular, square or other shapes. In addition to the above-mentioned flange structure, the support portion may also be a structure such as a separately extended support member, which is not limited in the embodiment of the present application.

[0069] It can be understood that the spacer 1042 is supported on the pot 103 by the flange formed by the upper edge of the annular baffle 10422, and is connected to the bottom plate 10421 through the annular baffle 10422, so that a height difference is formed between the bottom plate 10421 and the upper edge of the pot 103, so that the food in the pot 103 can be accelerated to emulsify through the emulsification hole 1043 at a suitable liquid level during the emulsification stage.

[0070] For example, considering that the pressure or temperature of food in the cooking cavity 1031 is higher in the middle area of ​​the cooking cavity 1031, the emulsification hole 1043 can be set in the middle area of ​​the bottom plate 10421, and the reflux hole 1044 can be set in the outer area of ​​the bottom plate 10421. In this way, when the liquid level in the middle area of ​​the cooking cavity 1031 overflows first, it can be drained through the emulsification holes 1043 in this area, so that the liquid suddenly passes through the small space from the large space, and under the pressure difference condition, the liquid flow rate will be greatly improved, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continue to collide during the pressurization process and be collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules, thereby better improving the emulsification efficiency and emulsification effect.

[0071] For example, Figure 3 As shown, the middle part of the bottom plate 10421 is high and the outer periphery is low, and the bottom plate 10421 includes a disk 104211 located in the middle, an annular rib 104212 extending downward from the periphery of the disk 104211, an inclined rib 104213 extending obliquely downward from the bottom of the annular rib 104212, and a skirt 104214 located at the periphery and extending horizontally, at least one emulsification hole 1043 is provided on the annular rib 104212, and at least one reflux hole 1044 is provided on the skirt 104214.

[0072] It is understandable that the structure of the bottom plate 10421 can make the bottom of the bottom plate 10421 low at the outer edge and high in the middle, which is conducive to overflow drainage when the liquid level of the food in the pot 103 rises in a boiling state. Preferably, a plurality of emulsification holes 1043 can be evenly spaced along the circumference on the annular rib 104212, so that during the overflow process, the macromolecular particles (such as fat, protein, etc.) in the liquid can overflow onto the bottom plate 10421 through the plurality of emulsification holes 1043 on the annular rib 104212, and continuously collide during the above-mentioned pressurization process, and are collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules, and improves the emulsification effect. In addition, the emulsified liquid can be guided along the inclined rib 104213 to the skirt 104214 and gathered at the bottom of the emulsification chamber 1041, and then the one-way valve 1045 can be opened under the action of the liquid pressure, so that the emulsified liquid can quickly flow back into the pot 103. In this way, the soup in the cooking chamber 1031 will be richer and milkier, thereby achieving the effect of emulsification and thickening.

[0073] It is understandable that an exhaust channel is provided on the cover body 102, and the pressure relief device 105 is arranged at the exhaust channel. The pressure relief device 105 can be a control valve (e.g., an electromagnetic valve) that does not support the adjustment of the opening size, which can be fully turned on when exhausting and fully closed when not exhausting, that is, it can adjust the open and closed states. In other embodiments, the pressure relief device 105 can also be a magnetic valve capable of adjusting the opening size, and the power supply voltage of the magnetic valve is positively correlated with its opening. Specifically, the control device of the pressure cooking device, such as the PWM (pulse width modulation) value output by the I / O port of the microcontroller for driving 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, and the larger the amount of gas discharged per unit time.

[0074] Exemplarily, the magnetic valve is equipped with a permanent magnet and an electromagnet, and the electromagnet is equipped with 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 realizing the adjustment of the opening size of the magnetic valve.

[0075] For example, the pressure cooking device of the embodiment of the present application may further include a pressure sensor for detecting a working pressure value and / or a temperature sensor for detecting a working temperature value. The pressure cooking device also includes a control device, which is connected to the heating device and can obtain the aforementioned working pressure value and / or working temperature value, and control the operation of the heating device based on the cooking program.

[0076] Here, the temperature sensor is used to detect the temperature value of the food during the heating process. For example, the temperature sensor can be set at the bottom of the pot 103 and in contact with the outer surface of the pot 103. The temperature of the food during the cooking process can be reflected based on the detected temperature of the outer surface of the pot 103. The temperature sensor can also be set in the cooking cavity 1031 to directly detect the temperature of the food during the cooking process. The temperature sensor can be a thermistor sensor or a thermocouple sensor, which is not limited in the embodiments of the present application.

[0077] Here, the pressure sensor is used to detect the working pressure value in the pressure cooking device during the heating process.

[0078] It should be noted that the pot 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 the cooking process can be reflected based on the temperature of the outer surface of the pot 103. If the pot 103 is made of a material with good thermal conductivity, the heat generated by the heating device can be quickly transferred to the food in the pot 103. Exemplarily, the pot 103 can be made of stainless steel and / or aluminum.

[0079] For example, a human-computer interaction unit ( Figure 1 The control device is connected to the human-machine interaction unit to receive instructions input by the user and / or output indication information to the user. The human-machine interaction unit may include but is not limited to: at least one of a button, a rotary switch, a touch screen, a display screen, an indicator light, and a buzzer.

[0080] The present application embodiment provides a control method for a pressure cooking device, such as Figure 4 As shown, the control method includes:

[0081] Step 401, in response to the pressure cooking device entering the pressure relief stage, controlling the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device, so that the liquid in the pot is emulsified through the emulsification device.

[0082] It is understandable that after the pressure cooking equipment enters the pressure relief stage, at least one emulsification control is performed based on the pressure relief of the pressure relief device. In this way, under the action of the exhaust of the pressure relief device, the food in the pot will be in a boiling state, the cooking liquid level in the pot will rise, and the liquid enters the emulsification cavity from the cooking cavity through the emulsification hole of the emulsification device. In this process, since the liquid suddenly passes through a small space from a large space and under pressure difference conditions, the liquid flow rate will be greatly improved. The macromolecular particles in the liquid (such as fat, protein, etc.) will continue to collide during the pressurization process and be collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules. After the liquid passes through the pressurization process, this situation of protein wrapping fat or fat wrapping protein will form a stable emulsion. When it enters the cooking cavity again, it will promote the liquid to be richer and milkier, thereby achieving emulsification and thickening.

[0083] Figure 5 A schematic diagram showing the principle of accelerating emulsification through an emulsification hole in emulsification control of a pressure cooking device. Figure 6 The schematic diagram of the principle of liquid reflux in the emulsification device of the pressure cooking device is shown. It is understandable that when the liquid level in the cooking cavity 1031 rises in the boiling state, it can enter the emulsification cavity 1041 through the emulsification hole 1043 on the emulsification device 104. In this process, since the liquid suddenly passes through the small space from the large space and under the pressure difference condition, the liquid flow rate will be greatly increased, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continuously collide during the pressurization process and be collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules, thereby forming a stable emulsion. The emulsified liquid can gather at the bottom of the emulsification cavity 1041, and then the one-way valve 1045 can be opened under the action of the liquid pressure, so that the emulsified liquid can quickly flow back into the pot 103. In this way, the soup in the cooking cavity 1031 will be richer and milky white, thereby achieving the effect of emulsification and thickening.

[0084] The embodiment of the present application, due to the introduction of the emulsification device, can effectively improve the emulsification effect of the soup; in addition, the emulsification control during the pressure release stage can save the additional emulsification time, which can not only save cooking time but also avoid overcooking of ingredients, thereby ensuring the cooking effect of the ingredients.

[0085] Exemplarily, before controlling the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device, the method further includes:

[0086] It is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the pressure relief stage is completed.

[0087] It is understandable that the pressure cooking device can intelligently identify whether the emulsification device is in place, whether the emulsification function is triggered, and whether the pre-stage before the pressure release stage has been completed, and determine whether the pressure cooking device starts emulsification control based on the aforementioned identification results.

[0088] Considering that the emulsification control of the embodiment of the present application is based on the emulsification device, if the user forgets to place the emulsification device before the pressure cooking device starts cooking, it will cause the emulsification control to fail and the emulsification effect of the soup to be poor. Based on this, the pressure cooking device can obtain a detection signal of whether the emulsification device is in place, and then intelligently identify whether the emulsification device is in place. Exemplarily, the detection signal can be triggered by a physical trigger device, for example, by a physical button or sensor. Since the top of the emulsification device has a flange, after the emulsification device is placed, the flange can be snapped or overlapped on the protrusion of the pot body. Therefore, a contact sensor or a non-contact sensor can be set on the protrusion, for example, a pressure sensor, a Hall sensor, a photoelectric sensor or other sensor devices can be set to detect whether the emulsification device is in place. For example, a micro switch can also be set on the protrusion, and after the emulsification device is placed in place, the micro switch is triggered to generate an in-place signal.

[0089] Exemplarily, an emulsification function button may be provided on the pressure cooking device, and when the pressure cooking device recognizes that the emulsification function button is triggered, it determines that the emulsification function is triggered.

[0090] It should be noted that the pressure cooking device has a pre-stage of cooking the soup ingredients before entering the pressure release stage, and then enters the pressure release stage to perform emulsification control on the basis of the food being cooked. Among them, the pre-stage may include: heating stage, pressure increase stage and pressure holding stage. The pressure cooking device may enter the pressure release stage after the pressure holding stage reaches a set time, and then perform emulsification control after the food is cooked, which is conducive to improving the emulsification effect of the soup.

[0091] Exemplarily, the control method further includes:

[0092] In response to the pressure cooking apparatus entering the pressure release stage, the heating device is controlled to stop heating.

[0093] It is understandable that in order to achieve a better pressure relief effect, the heating device can be controlled to stop heating after entering the pressure relief stage. In other examples, the heating device can also be controlled to heat intermittently or with a lower power during the pressure relief stage, which is not limited in the present embodiment.

[0094] Exemplarily, controlling the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device comprises:

[0095] The working state of the pressure relief device is switched based on the pressure relief difference or the pressure relief duration, and the pressure cooking equipment is controlled to perform at least one emulsification control.

[0096] It is understandable that during the process of making soup, the ingredients are placed in the cooking cavity. After the food fat is precipitated during the cooking process, it floats on the surface of the soup. Then the pressure relief device is controlled to release the air and pressure, causing the soup in the pot to boil. Each boiling phase change causes the volume of the liquid in the cooking cavity to expand, causing a pressure difference inside and outside the emulsification device, squeezing the oil and water through the emulsification hole into the emulsification device, breaking up the fat into smaller oil particles, making it easier to combine with water to form an emulsification effect. After a single boiling, a large amount of emulsion is stored in the emulsification device, and the emulsion flows back into the pot from the reflux hole, waiting for the next jet emulsification.

[0097] The embodiment of the present application can switch the working state of the pressure relief device based on the pressure relief difference or the pressure relief duration, thereby achieving multiple emulsification controls and improving the emulsification effect of the soup.

[0098] It should be noted that each emulsification control includes a jet state based on exhaust pressure relief when the pressure relief device is open and a reflux state in which the emulsion flows back into the cooking cavity when the pressure relief device is closed. The jet state can squeeze the oil and water into the emulsification cavity through the emulsification hole, and the reflux state can return the emulsion in the emulsification cavity to the cooking cavity, effectively preventing the soup from overflowing.

[0099] Exemplarily, switching the working state of the pressure relief device based on the pressure relief pressure difference and controlling the pressure cooking device to perform at least one emulsification control includes:

[0100] Obtaining the starting pressure value of the pressure relief stage and opening the pressure relief device to start the first emulsification control;

[0101] If it is determined that the difference between the initial pressure value and the current working pressure value is greater than or equal to a set difference threshold, the pressure relief device is closed, and the closed state of the pressure relief device is maintained for a first set time period;

[0102] updating the starting pressure value based on the current working pressure value after the closed state reaches the first set time, and opening the pressure relief device to start the next emulsification control, and repeating the cycle;

[0103] Among them, for each of the emulsification controls, the pressure relief device is closed based on the comparison result of the pressure difference and the set difference threshold, and the closed state of the pressure relief device is maintained for the first set time period, and the pressure difference is the difference between the corresponding starting pressure difference and the current working pressure value.

[0104] It can be understood that in each emulsification control process, if it is determined that the difference between the corresponding starting pressure value and the current working pressure value is greater than or equal to the set difference threshold, it indicates that the pressure relief pressure difference meets the requirement, and the pressure relief device is closed to switch the emulsification control from the jet state to the reflux state.

[0105] It should be noted that the difference threshold and the first set time length can be reasonably determined based on test data. For example, the difference threshold is set to 5 kPa (kilopascals), and the first set time length can be 30 to 60 seconds.

[0106] Exemplarily, switching the working state of the pressure relief device based on the pressure relief duration, and controlling the pressure cooking device to perform at least one emulsification control, includes:

[0107] Opening the pressure relief device to start the first emulsification control;

[0108] Determining that the opening time of the pressure relief device reaches a second set time, closing the pressure relief device, and maintaining the closed state of the pressure relief device for a third set time;

[0109] In response to the closed state reaching the third set time, opening the pressure relief device to start the next emulsification control, and repeating the cycle;

[0110] Wherein, each of the emulsification controls closes the pressure relief device and maintains the closed state of the pressure relief device for the third set time based on a comparison result between the opening time of the pressure relief device and the second set time.

[0111] It is understandable that in each emulsification control process, if it is determined that the corresponding startup time reaches the second set time, it means that the pressure relief time meets the requirement, and the pressure relief device is closed to switch the emulsification control from the jet state to the reflux state.

[0112] Exemplarily, the control method further includes:

[0113] Determining the second set time length of the corresponding emulsification control based on the current working pressure value before each emulsification control is started;

[0114] Wherein, the second set time length increases as the number of emulsification controls increases.

[0115] It is understandable that, since the heating device of the pressure cooking equipment stops working during the pressure release stage, the working pressure value in the cooking chamber will gradually decrease with the pressure release, and the second set time duration of each emulsification control is inversely correlated with the working pressure value before the emulsification control is started, that is, it increases with the decrease of the working pressure value, thereby more reasonably meeting the jet emulsification needs and ensuring the jet emulsification effect.

[0116] Exemplarily, the control device of the pressure cooking equipment can pre-store a mapping relationship between the pressure value interval and the second set time length, and determine the second set time length of the pressure value interval into which the current working pressure value falls based on the current working pressure value before each emulsification control is started and the mapping relationship, thereby making the duration of the jet state of each emulsification control reasonable.

[0117] Exemplarily, the control method further includes:

[0118] Determine that the current working pressure value of the pressure cooking device is less than or equal to the set pressure threshold, and exit the pressure release stage.

[0119] It is understandable that the working pressure value of the pressure cooking device gradually decreases with multiple emulsification controls. When the working pressure value of the pressure cooking device is less than or equal to the set pressure threshold, the pressure relief stage can be exited, that is, the emulsification control is ended.

[0120] Exemplarily, the set pressure value may be atmospheric pressure, that is, when the working pressure value of the pressure cooking device drops to atmospheric pressure, the pressure relief is completed, and the user can open the cover of the pressure cooking device to take the emulsified soup.

[0121] The control method of the pressure cooking device of the present application is exemplarily described below in conjunction with application examples.

[0122] Application Example 1

[0123] The present application embodiment performs at least one emulsification control based on the pressure relief pressure difference. The working process of the pressure cooking device may include: starting the cooking program → the heating device works → completing the pressure starting stage and the pressure maintaining stage according to the cooking program → cooking the food and separating the fat → the heating device stops working → entering the pressure relief stage → detecting the initial working pressure value P1 → turning on the pressure relief device, exhausting and relieving pressure → continuously detecting the working pressure value P2 → determining ΔP>5kPa (ΔP=P1-P2) → the liquid surface boils violently, squeezing the oil and water into the emulsification device through the emulsification hole to complete a jet emulsification process → closing the exhaust valve, stopping the boiling, and maintaining static Static time T (no heating during the pressure relief stage) to achieve emulsion reflux, wait for the next jet emulsification → detect the pressure value P3 in the cooking chamber → open the pressure relief device, exhaust and pressure relief → continue to detect the working pressure value P4 → determine ΔP>5kPa (ΔP=P3-P4) → the liquid surface boils violently, and the oil and water are squeezed into the emulsification device through the emulsification hole to complete the second jet emulsification process → close the exhaust valve, the boiling stops, and maintain the static time T (no heating during the pressure relief stage) to achieve emulsion reflux, wait for the next jet emulsification → repeat this process to achieve multiple jet emulsifications until the pressure relief is completed and the pressure in the pot drops to atmospheric pressure → cooking is completed.

[0124] Application Example 2

[0125] This application embodiment performs at least one emulsification control based on the pressure relief time. The working process of the pressure cooking device may include: starting the cooking program → the heating device works → completing the pressure starting stage and the pressure maintaining stage according to the cooking program → cooking the ingredients and separating the fat → the heating device stops working → entering the pressure relief stage → turning on the pressure relief device, exhausting the pressure for a time of T1 → the liquid surface boils violently, and the oil and water are squeezed into the emulsification device through the emulsification hole to complete a jet emulsification process → closing the exhaust valve, stopping the boiling, and maintaining the static time T (no heating during the pressure relief stage) to achieve emulsification reflux and wait for the next jet emulsification → detecting the pressure value P in the cooking cavity → when P<P1, changing the pressure relief time of the exhaust pressure relief to T2 → ... → when P<Pn, changing the pressure relief time of the exhaust pressure relief to Tn time, wherein Tn>T2>T1 → repeating this process to achieve multiple jet emulsifications until the pressure relief is completed and the pressure in the pot drops to atmospheric pressure → cooking is completed.

[0126] In order to implement the method of the embodiment of the present application, the embodiment of the present application also provides a control device of a pressure cooking device, which corresponds to the control method of the pressure cooking device mentioned above, and each step in the embodiment of the control method of the pressure cooking device mentioned above is also fully applicable to the embodiment of the control device of the pressure cooking device.

[0127] like Figure 7As shown, the control device of the pressure cooking device includes: a control module 701, which is used to control the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device in response to the pressure cooking device entering the pressure relief stage, so that the liquid in the pot is emulsified through the emulsification device.

[0128] In some embodiments, the control module 701 controls the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device, including:

[0129] The working state of the pressure relief device is switched based on the pressure relief difference or the pressure relief duration, and the pressure cooking equipment is controlled to perform at least one emulsification control.

[0130] In some embodiments, the control module 701 switches the working state of the pressure relief device based on the pressure relief pressure difference, and controls the pressure cooking device to perform at least one emulsification control, including:

[0131] Obtaining the starting pressure value of the pressure relief stage and opening the pressure relief device to start the first emulsification control;

[0132] If it is determined that the difference between the initial pressure value and the current working pressure value is greater than or equal to a set difference threshold, the pressure relief device is closed, and the closed state of the pressure relief device is maintained for a first set time period;

[0133] updating the starting pressure value based on the current working pressure value after the closed state reaches the first set time, and opening the pressure relief device to start the next emulsification control, and repeating the cycle;

[0134] Among them, for each of the emulsification controls, the pressure relief device is closed based on the comparison result of the pressure difference and the set difference threshold, and the closed state of the pressure relief device is maintained for the first set time period, and the pressure difference is the difference between the corresponding starting pressure value and the current working pressure value.

[0135] In some embodiments, the control module 701 switches the working state of the pressure relief device based on the pressure relief duration, and controls the pressure cooking device to perform at least one emulsification control, including:

[0136] Opening the pressure relief device to start the first emulsification control;

[0137] Determining that the opening time of the pressure relief device reaches a second set time, closing the pressure relief device, and maintaining the closed state of the pressure relief device for a third set time;

[0138] In response to the closed state reaching the third set time, opening the pressure relief device to start the next emulsification control, and repeating the cycle;

[0139] Among them, for each of the emulsification controls, the pressure relief device is closed based on the comparison result of the opening time of the pressure relief device and the second set time, and the closed state of the pressure relief device is maintained for the third set time.

[0140] In some embodiments, the control device also includes: a determination module 702, which is used to determine the second set time of the corresponding emulsification control based on the current working pressure value before each emulsification control is started; wherein the second set time increases with the increase in the number of emulsification controls.

[0141] In some embodiments, the control module 701 is further configured to:

[0142] Determine that the current working pressure value of the pressure cooking device is less than or equal to the set pressure threshold, and exit the pressure release stage.

[0143] In some embodiments, before the control module 701 controls the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device, it is further configured to:

[0144] It is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the pressure relief stage is completed.

[0145] In some embodiments, the control module 701 is further configured to:

[0146] In response to the pressure cooking apparatus entering the pressure release stage, the heating device is controlled to stop heating.

[0147] In actual application, the control module 701 and the determination module 702 can be implemented by a processor of the pressure cooking device. Of course, the processor needs to run the computer program in the memory to realize its function.

[0148] It should be noted that: the control device of the pressure cooking device provided in the above embodiment only uses the division of the above program modules as an example to illustrate when controlling the pressure cooking device. In actual application, the above processing can be assigned to different program modules as needed, that is, the internal structure of the device is divided into different program modules to complete all or part of the above-described processing. In addition, the control device of the pressure cooking device provided in the above embodiment and the control method embodiment of the pressure cooking device belong to the same concept, and the specific implementation process is detailed in the method embodiment, which will not be repeated here.

[0149] Based on the hardware implementation of the above program modules, and in order to implement the method of the embodiment of the present application, the embodiment of the present application also provides a pressure cooking device. Figure 8 Only an exemplary structure of the pressure cooking device is shown, not all structures, and can be implemented as needed. Figure 8 Partial or complete structure shown.

[0150] like Figure 8 As shown, the pressure cooking device 800 provided in the embodiment of the present application 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 through a bus system 804. It can be understood that the bus system 804 is used to realize the connection and communication between these components. In addition to the data bus, the bus system 804 also includes a power bus, a control bus and a status signal bus. However, for the sake of clarity, in Figure 8 Various buses are labeled as bus system 804 .

[0151] like Figure 1 As shown, the pressure cooking device of the embodiment of the present application may further include: a pot body 101, a cover body 102, a pot 103, an emulsifying device 104 and a pressure relief device 105. For details, please refer to the above related descriptions, which will not be repeated here.

[0152] The user interface 803 in the embodiment of the present application can be set on the control panel of the pressure cooking device, for example, it can include but is not limited to: at least one of: a button, a rotary switch, a touch screen, a display screen, an indicator light and a buzzer.

[0153] The memory 802 in the embodiment of the present application 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 on the pressure cooking device.

[0154] The control method of the pressure cooking device disclosed in the embodiment of the present application can be applied to the processor 801, or implemented by the processor 801. The processor 801 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the control method of the pressure cooking device can be completed by the hardware integrated logic circuit or software instructions in the processor 801. The above-mentioned processor 801 can be a general processor, a digital signal processor (DSP, DigitalSignal Processor), or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components, etc. The processor 801 can implement or execute the various methods, steps and logic block diagrams disclosed in the embodiment of the present application. The general processor can be a microprocessor or any conventional processor, etc. In combination with the steps of the method disclosed in the embodiment of the present application, it can be directly embodied as a hardware decoding processor to execute, or it can be executed by a combination of hardware and software modules in the decoding processor. The software module can be located in a storage medium, which is located in the memory 802. The processor 801 reads the information in the memory 802 and completes the steps of the control method of the pressure cooking device provided in the embodiment of the present application in combination with its hardware.

[0155] In an exemplary embodiment, the pressure cooking device can be implemented by one or more application specific integrated circuits (ASIC), DSP, programmable logic device (PLD), complex programmable logic device (CPLD), field programmable gate array (FPGA), general processor, controller, microcontroller (MCU), microprocessor, or other electronic components to perform the aforementioned method.

[0156] It can be understood that the memory 802 can be a volatile memory or a non-volatile memory, and can also include both volatile and non-volatile memories. Among them, the non-volatile memory can be a read-only memory (ROM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), an electrically erasable programmable read-only memory (EEPROM), a magnetic random access memory (FRAM), a flash memory, a magnetic surface memory, an optical disk, or a compact disc read-only memory (CD-ROM); the magnetic surface memory can be a disk memory or a tape memory. The volatile memory can be a random access memory (RAM), which is used as an external cache. By way of example and 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), synchronous link dynamic random access memory (SLDRAM, SyncLink Dynamic Random Access Memory), and direct RAM bus random access memory (DRRAM, Direct Rambus Random Access Memory).The memories described in the embodiments of the present application are intended to include, but are not limited to, these and any other suitable types of memories.

[0157] In an exemplary embodiment, the present application also provides a storage medium, namely a computer storage medium, which can be a computer-readable storage medium, for example, a memory 802 storing a computer program, and the computer program can be executed by a processor 801 of the pressure cooking device to complete the steps of the method of the present application. The computer-readable storage medium can be a memory such as a ROM, a PROM, an EPROM, an EEPROM, a Flash Memory, a magnetic surface memory, an optical disk, or a CD-ROM.

[0158] It should be noted that: "first", "second", etc. are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0159] In the embodiments of the present application, unless otherwise clearly specified and limited, the first feature being "above" or "below" the second feature may include the first and second features being in direct contact, or may include the first and second features not being in direct contact but being in contact through another feature between them. Moreover, the first feature being "above", "above" and "above" the second feature includes the first feature being directly above and obliquely above the second feature, or simply indicates that the first feature is higher in level than the second feature. The first feature being "below", "below" and "below" the second feature includes the first feature being directly below and obliquely below the second feature, or simply indicates that the first feature is lower in level than the second feature.

[0160] In addition, the technical solutions described in the embodiments of the present application can be combined arbitrarily without conflict.

[0161] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A method for controlling a pressure cooking device, characterized in that: The pressure cooking device comprises: a pot, a cover, and an emulsifying device located between the pot and the cover, wherein a pressure relief device for exhausting air is arranged on the cover, and the method comprises: In response to the pressure cooking apparatus entering the pressure relief stage, the pressure cooking apparatus is controlled to perform at least one emulsification control based on the pressure relief of the pressure relief device, so that the liquid in the pot is emulsified by the emulsification device.

2. The method according to claim 1, characterized in that The controlling the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device comprises: The working state of the pressure relief device is switched based on the pressure relief difference or the pressure relief duration, and the pressure cooking equipment is controlled to perform at least one emulsification control.

3. The method according to claim 2, characterized in that Switching the working state of the pressure relief device based on the pressure relief differential, and controlling the pressure cooking device to perform at least one emulsification control, comprises: Obtaining the starting pressure value of the pressure relief stage and opening the pressure relief device to start the first emulsification control; If it is determined that the difference between the initial pressure value and the current working pressure value is greater than or equal to a set difference threshold, the pressure relief device is closed, and the closed state of the pressure relief device is maintained for a first set time period; updating the starting pressure value based on the current working pressure value after the closed state reaches the first set time, and opening the pressure relief device to start the next emulsification control, and repeating the cycle; Among them, for each of the emulsification controls, the pressure relief device is closed based on the comparison result of the pressure difference and the set difference threshold, and the closed state of the pressure relief device is maintained for the first set time period, and the pressure difference is the difference between the corresponding starting pressure difference and the current working pressure value.

4. The method according to claim 2, characterized in that: Switching the working state of the pressure relief device based on the pressure relief duration, and controlling the pressure cooking device to perform at least one emulsification control, comprises: Opening the pressure relief device to start the first emulsification control; Determining that the opening time of the pressure relief device reaches a second set time, closing the pressure relief device, and maintaining the closed state of the pressure relief device for a third set time; In response to the closed state reaching the third set time, opening the pressure relief device to start the next emulsification control, and repeating the cycle; Among them, for each of the emulsification controls, the pressure relief device is closed based on the comparison result of the opening time of the pressure relief device and the second set time, and the closed state of the pressure relief device is maintained for the third set time.

5. The method according to claim 4, characterized in that The method further comprises: Determining the second set time length of the corresponding emulsification control based on the current working pressure value before each emulsification control is started; Wherein, the second set time length increases as the number of emulsification controls increases.

6. The method according to claim 1, characterized in that The method further comprises: Determine that the current working pressure value of the pressure cooking device is less than or equal to the set pressure threshold, and exit the pressure release stage.

7. The method according to claim 1, characterized in that Before controlling the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device, the method further includes: It is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the pressure relief stage is completed.

8. The method according to claim 1, characterized in that The pressure cooking device further comprises: a heating device, and the method further comprises: In response to the pressure cooking apparatus entering the pressure release stage, the heating device is controlled to stop heating.

9. A control device for a pressure cooking device, characterized in that: The pressure cooking device comprises: a pot, a cover and an emulsifying device located between the pot and the cover, a pressure relief device for exhausting air is arranged on the cover, and the control device comprises: The control module is used for controlling the pressure cooking device to perform at least one emulsification control based on the pressure relief of the pressure relief device in response to the pressure cooking device entering the pressure relief stage, so that the liquid in the pot is emulsified through the emulsification device.

10. A pressure cooking device, characterized in that: The pressure cooking device comprises: a pot, a cover, and an emulsifying device located between the pot and the cover, wherein a pressure relief device for exhausting air is arranged on the cover, and the pressure cooking device further comprises: a processor and a memory for storing a computer program that can be run on the processor, wherein: The processor is used to execute the steps of the method according to any one of claims 1 to 8 when running a computer program.

11. The pressure cooking device according to claim 10, characterized in that The emulsification device comprises: A spacer is used to separate the pot and the cover, the spacer has a supporting portion for supporting the pot, and the spacer is provided with an emulsification hole for facilitating the liquid in the pot to overflow onto the spacer under the action of pressure difference, and a reflux hole for facilitating the liquid on the spacer to flow back into the pot.

12. The pressure cooking device according to claim 11, characterized in that The emulsification device also includes: A one-way valve is arranged corresponding to the reflux hole, and is used to allow the liquid in the reflux hole to flow back into the cooker in one direction.

13. The pressure cooking device according to claim 11, characterized in that The spacer comprises a bottom plate and an annular baffle formed on the outer periphery of the bottom plate, the upper edge of the annular baffle forms the supporting portion, and at least one emulsification hole and at least one reflux hole are arranged on the bottom plate.

14. A storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the method according to any one of claims 1 to 8 are implemented.

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