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 the cover body is provided with a pressure release valve at least capable of adjusting the opening state and the closing state. The control method comprises the following steps: acquiring a first parameter for indicating the emulsification degree; based on the first parameter, determining whether the pressure cooking equipment enters a parameter threshold value of an emulsification stage or not or a pressure relief control parameter for performing pressure relief control in the emulsification stage; based on the determined parameter threshold value, the pressure cooking equipment is controlled to enter an emulsification stage to adjust the pressure release valve, or the pressure release valve is adjusted based on the pressure release control parameter in the emulsification stage. Due to the introduction of the emulsifying device, the emulsifying efficiency in the emulsifying stage can be effectively improved, in addition, the first parameter is obtained, and the parameter threshold value or the pressure relief control parameter is adjusted based on the first parameter, so that the effect of adjusting the emulsifying degree can be realized on the basis of improving the emulsifying efficiency of the soup.

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 related cooking techniques, open flame boiling or adding food additives are usually used to enhance the emulsification effect of soups. However, open flame boiling is time-consuming and complicated to operate, and food additives not only easily change the original flavor of the soup, but are also more likely to cause food safety issues.

[0004] In addition, as people pursue higher quality food, different individuals often have different demands for the concentration of soup, and the relevant technology does not yet have a technical solution to effectively control the emulsification degree of soup. Summary of the invention

[0005] In view of this, the embodiments of the present application provide a pressure cooking device and a control method, apparatus and storage medium thereof, aiming to effectively improve the emulsification efficiency of soups and achieve adjustable emulsification degree.

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

[0007] 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 valve capable of adjusting at least an open and closed state, the method comprising:

[0008] acquiring a first parameter indicating the degree of emulsification;

[0009] Based on the first parameter, determining a parameter threshold of whether the pressure cooking device enters an emulsification stage or a pressure relief control parameter for performing pressure relief control in the emulsification stage;

[0010] Based on the determined parameter threshold, the pressure cooking device is controlled to enter the emulsification stage to adjust the pressure relief valve, or the pressure relief valve is adjusted based on the pressure relief control parameter during the emulsification stage.

[0011] In some embodiments, the emulsification degree includes at least two different emulsification degree levels, and the parameter threshold or the pressure relief control parameter changes based on the change of the emulsification degree, wherein the parameter threshold includes: the target working pressure value and / or the target working temperature value that gradually increases in the direction that the emulsification degree changes from small to large or from weak to strong.

[0012] In some embodiments, the parameter threshold for determining whether the pressure cooking device enters the emulsification stage or the pressure relief control parameter for performing pressure relief control in the emulsification stage based on the first parameter includes:

[0013] Based on the first parameter and a preset first mapping relationship, determining the target working pressure value and / or the target working temperature value of the pressure cooking device; or,

[0014] The pressure relief control parameter of the pressure cooking device is determined based on the first parameter and a preset second mapping relationship.

[0015] In some embodiments, based on the determined parameter threshold, controlling the pressure cooking device to enter the emulsification stage and adjusting the pressure relief valve comprises:

[0016] After determining that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage is completed, determining that the current working pressure value of the pressure cooking device reaches the target working pressure value and / or the current working temperature value of the pressure cooking device reaches the target working temperature value, controlling the pressure cooking device to enter the emulsification stage;

[0017] During the emulsification stage, the pressure relief valve is controlled to exhaust air based on preset exhaust parameters.

[0018] In some embodiments, controlling the exhaust of the pressure relief valve based on preset exhaust parameters includes:

[0019] Based on a preset first exhaust parameter, controlling the pressure relief valve to exhaust intermittently;

[0020] The first exhaust parameter includes: the number of exhaust times and the exhaust duration and intermittent duration of a single exhaust cycle.

[0021] In some embodiments, the pressure relief valve can also adjust the opening size, and the pressure relief valve exhaust is controlled based on the preset exhaust parameters, including:

[0022] Based on a preset second exhaust parameter, controlling the pressure relief valve to exhaust continuously;

[0023] Wherein, the second exhaust parameter includes: exhaust opening degree and exhaust duration.

[0024] In some embodiments, adjusting the pressure relief valve based on the pressure relief control parameter during the emulsification stage includes:

[0025] During the emulsification stage, the pressure relief valve is controlled to be intermittently exhausted based on the pressure relief control parameter;

[0026] The pressure relief control parameters include: the number of exhaust times and the exhaust duration and intermittent duration of a single exhaust cycle, and at least one parameter of the pressure relief control parameters corresponding to different emulsification degrees is different.

[0027] In some embodiments, the pressure relief valve can also adjust the opening size, and adjusting the pressure relief valve based on the pressure relief control parameter during the emulsification stage includes:

[0028] During the emulsification stage, the pressure relief valve is controlled to exhaust continuously or intermittently based on the pressure relief control parameter;

[0029] Among them, for continuous exhaust, the pressure relief control parameters include: exhaust opening and exhaust duration; for intermittent exhaust, the pressure relief control parameters include: exhaust times, exhaust opening, and exhaust duration and intermittent duration of a single exhaust cycle.

[0030] 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 valve capable of adjusting at least an open and closed state, the control device comprising:

[0031] An acquisition module, used for acquiring a first parameter indicating the degree of emulsification;

[0032] a determination module, configured to determine, based on the first parameter, a parameter threshold of whether the pressure cooking device enters an emulsification stage or a pressure relief control parameter for performing pressure relief control in the emulsification stage;

[0033] The emulsification control module is used to control the pressure cooking device to enter the emulsification stage and adjust the pressure relief valve based on the determined parameter threshold, or to adjust the pressure relief valve based on the pressure relief control parameter during the emulsification stage.

[0034] 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 the cover is provided with a pressure relief valve which can at least adjust the open and closed states, and the pressure cooking device also comprises: a processor and a memory for storing a computer program that can be run on the processor, wherein when the processor is used to run the computer program, the steps of the method described in the first aspect of the embodiment of the present application are executed.

[0035] In some embodiments, the emulsification device comprises:

[0036] 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.

[0037] In some embodiments, the emulsification device further comprises:

[0038] 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.

[0039] 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.

[0040] In some embodiments, the bottom plate is high in the middle and low in the outer periphery, and the bottom plate includes a disk located in the middle, an annular rib extending downward from the periphery of the disk, an inclined rib extending obliquely downward from the bottom of the annular rib, and a skirt located at the periphery and extending horizontally, the at least one emulsification hole is arranged on the annular rib, and the at least one reflux hole is arranged on the skirt.

[0041] 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.

[0042] 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 the cover is provided with a pressure relief valve that can at least adjust the open and closed states; the control method includes: obtaining a first parameter for indicating the emulsification degree; based on the first parameter, determining a parameter threshold value of whether the pressure cooking device enters the emulsification stage or a pressure relief control parameter for pressure relief control in the emulsification stage; based on the determined parameter threshold value, controlling the pressure cooking device to enter the emulsification stage to adjust the pressure relief valve, or, in the emulsification stage, adjusting the pressure relief valve based on the pressure relief control parameter. Due to the introduction of the emulsifying device, the emulsification efficiency in the emulsification stage can be effectively improved. In addition, by obtaining a first parameter for indicating the emulsification degree and adjusting the parameter threshold value of whether to enter the emulsification stage or the pressure relief control parameter in the emulsification stage based on the first parameter, the effect of adjustable emulsification degree can be achieved on the basis of improving the emulsification efficiency of the soup. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 This is a schematic diagram of the structure of a pressure cooking device according to an embodiment of the present application;

[0044] Figure 2 This is a schematic diagram of the structure of the emulsification device in the embodiment of the present application;

[0045] Figure 3 This is a schematic cross-sectional view of the emulsification device of an embodiment of the present application along the longitudinal direction;

[0046] Figure 4 This is a flow chart of a control method of a pressure cooking device according to an embodiment of the present application;

[0047] 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;

[0048] 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;

[0049] 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;

[0050] Figure 8 This is another structural schematic diagram of the pressure cooking device according to an embodiment of the present application.

[0051] Description of reference numerals:

[0052] 101. pot body; 102. cover body; 103. pot; 1031. cooking cavity;

[0053] 104, emulsification device; 1041, emulsification chamber; 1042, spacer;

[0054] 1043, emulsification hole; 1044, reflux hole; 1045, one-way valve;

[0055] 10421, bottom plate; 10422, annular baffle; 104211, disc;

[0056] 104212, annular rib; 104213, inclined rib; 104214, skirt;

[0057] 105. Pressure relief valve;

[0058] 701, acquisition module; 702, determination module; 703, emulsification control module;

[0059] 800, pressure cooking device; 801, processor; 802, memory;

[0060] 803, user interface; 804, system bus. DETAILED DESCRIPTION

[0061] The present application is further described in detail below in conjunction with the accompanying drawings and embodiments.

[0062] 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.

[0063] 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.

[0064] 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 valve 105 is provided on the cover body 102, and the pressure relief valve 105 can at least 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 valve 105, the pressure relief valve 105 is actively switched to an open or closed state.

[0065] 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 inner cavity of the pot body 101 is used to accommodate the pot 103. The pot body 101 can be designed to be cylindrical or square, which is not limited in the embodiment of the present application. 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 set 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.

[0066] 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.

[0067] 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.

[0068] 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 level 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 should be noted that the emulsifying device 104 can be located above or below the liquid level in the pot 103. It can be understood that the cooking liquid level in the pot 103 rises, and the liquid enters the emulsification cavity 1041 from the cooking cavity 1031 through the emulsification hole of the emulsification device 104. In this process, since the liquid suddenly passes through the small space of the emulsification hole 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 richer and milkier, thereby achieving emulsification and thickening.

[0069] For example, Figure 2 and 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.

[0070] 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.

[0071] 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.

[0072] 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.

[0073] 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, thereby enabling the emulsification stage, so that the food in the pot 103 can be accelerated to emulsify through the emulsification hole 1043 at a suitable liquid level height.

[0074] 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.

[0075] 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.

[0076] 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.

[0077] It is understandable that an exhaust channel is provided on the cover body 102, and the pressure relief valve 105 is arranged at the exhaust channel. The pressure relief valve 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 valve 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.

[0078] 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.

[0079] 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.

[0080] 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.

[0081] Here, the pressure sensor is used to detect the working pressure value in the pressure cooking device during the heating process.

[0082] 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.

[0083] 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.

[0084] The present application embodiment provides a control method for a pressure cooking device, such as Figure 4 As shown, the control method includes:

[0085] Step 401, obtaining a first parameter for indicating the emulsification degree.

[0086] Here, the pressure cooking device can obtain a first parameter indicating the degree of emulsification input by the user. The first parameter can be input by the user through a human-computer interaction unit on the pressure cooking device. For example, a button or touch screen for selecting the degree of emulsification can be set on the pressure cooking device, or the first parameter can be wirelessly transmitted to the pressure cooking device by the user through a communication device such as a handheld terminal (for example, a mobile phone). The embodiments of the present application are not limited to this.

[0087] Step 402: Based on the first parameter, determine a parameter threshold of whether the pressure cooking device enters an emulsification stage or a pressure relief control parameter for performing pressure relief control in the emulsification stage.

[0088] Exemplarily, the emulsification degree includes at least two different emulsification degree levels, and the parameter threshold may include: a target working pressure value and / or a target working temperature value that gradually increases in the direction that the emulsification degree changes from small to large or from weak to strong, and the pressure relief control parameter changes based on the change in the emulsification degree.

[0089] Here, the target working pressure value may be understood as a reference pressure value for starting emulsification control of the pressure cooking device, and the target working temperature value may be understood as a reference temperature value for starting emulsification control of the pressure cooking device.

[0090] Here, different levels of emulsification degree can be distinguished by numerical values ​​from small to large, or by "weak, medium, strong". Accordingly, the target working pressure value and / or the target working temperature value can gradually increase in the direction of emulsification degree from small to large or from weak to strong.

[0091] It is understandable that the controller of the pressure cooking device can adjust the parameter threshold based on the first parameter selected by the user, or can adjust the pressure relief control parameter based on the parameter threshold preset in the selection program.

[0092] Exemplarily, when adjusting the parameter threshold based on the first parameter, the pressure cooking device can control the pressure relief valve to exhaust based on the exhaust parameter preset in the program; when adjusting the pressure relief control parameter based on the first parameter, the pressure cooking device can enter the pressure relief stage based on the parameter threshold preset in the program, so that the corresponding adjustment of the emulsification degree can be achieved.

[0093] Exemplarily, the parameter threshold for determining whether the pressure cooking device enters the emulsification stage or the pressure relief control parameter for performing pressure relief control in the emulsification stage based on the first parameter includes:

[0094] Based on the first parameter and a preset first mapping relationship, determining a target working pressure value and / or a target working temperature value of the pressure cooking device; or,

[0095] The pressure relief control parameter of the pressure cooking device is determined based on the first parameter and a preset second mapping relationship.

[0096] Exemplarily, for a scheme in which parameter thresholds are adjustable, the aforementioned first mapping relationship can pre-store a mapping relationship between the first parameter and the corresponding reference pressure value and reference temperature value. In this way, after obtaining the first parameter, the pressure cooking device can determine the target working pressure value and / or target working temperature value for the current cooking based on the preset first mapping relationship.

[0097] Exemplarily, for a solution in which the pressure relief control parameters are adjustable, the aforementioned second mapping relationship can pre-store a mapping relationship between the first parameter and the corresponding pressure relief control parameter. In this way, after obtaining the first parameter, the pressure cooking device can determine the current cooking pressure relief control parameter based on the preset second mapping relationship.

[0098] Step 403: Based on the determined parameter threshold, control the pressure cooking device to enter the emulsification stage and adjust the pressure relief valve, or adjust the pressure relief valve based on the pressure relief control parameter during the emulsification stage.

[0099] It is understandable that the pressure cooking device can control the pressure cooking device to enter the emulsification stage based on the target working pressure value and / or the target working temperature value, and adjust the pressure relief valve to exhaust air, thereby achieving emulsification control of the cooking ingredients. For example, when the pressure cooking device determines that 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 started and the pressure relief valve is adjusted to exhaust air.

[0100] The pressure cooking device can also enter the emulsification stage based on the parameter threshold preset by the program, and adjust the pressure relief valve based on the determined pressure relief control parameters during the emulsification stage to achieve intelligent adjustment of the emulsification degree.

[0101] Here, determining that the working pressure value reaches the target working pressure value may be that the current working pressure value is equal to the target working pressure value or that the absolute value of the difference between the current working pressure value and the target working pressure value is within a reasonable error accuracy; correspondingly, determining that the working temperature value reaches the target working temperature value may be that the current working temperature value is equal to the target working temperature value or that the absolute value of the difference between the current working temperature value and the target working temperature value is within a reasonable error accuracy.

[0102] It is understandable that after the pressure cooking equipment starts the emulsification control, under the action of the exhaust of the pressure relief valve, the ingredients in the pot will be in a boiling state at this time, the cooking liquid level in the pot will rise, and the liquid will enter the emulsification cavity from the cooking cavity through the emulsification hole of the emulsification device. In this process, since the liquid suddenly passes through the small space of the emulsification hole from the large space and under the pressure difference condition, the liquid flow rate will be greatly improved, and 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 will promote 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 again, it will promote the liquid to be richer and milkier, thereby achieving emulsification and thickening.

[0103] Figure 5 A schematic diagram showing the principle of accelerating emulsification through the emulsification holes in the emulsification stage of the pressure cooking device. Figure 6The 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.

[0104] It should be noted that the greater the working pressure value or working temperature value of the pressure cooking device when starting the emulsification control, the more violent the tumbling generated within the same exhaust time, the higher the height of the liquid level rising during one exhaust, the faster the flow rate of the liquid through the emulsification device, and the fat and protein in the liquid will collide more violently during the pressurization process. Therefore, under the same exhaust method, the corresponding emulsification effect is better. Therefore, under the same exhaust method, the greater the working pressure value or working temperature value, the better the corresponding emulsification effect. In this way, the corresponding target working pressure value and / or working temperature value can be set according to different emulsification levels. Based on the target working pressure value and / or target working temperature value, the same exhaust control strategy (i.e., preset exhaust parameters) can be adopted, and the effect of emulsification control of the corresponding emulsification degree can be achieved.

[0105] It can be understood that the control method of the embodiment of the present application can effectively improve the emulsification efficiency of the emulsification stage due to the introduction of the emulsification device. In addition, by obtaining a first parameter for indicating the emulsification degree and adjusting the target working pressure value and / or working temperature value corresponding to the emulsification stage based on the first parameter, the emulsification degree can be adjusted on the basis of improving the emulsification efficiency of the soup.

[0106] In some embodiments, based on preset exhaust parameters, controlling the exhaust of the pressure relief valve includes:

[0107] Based on a preset first exhaust parameter, controlling the pressure relief valve to exhaust intermittently;

[0108] The first exhaust parameter includes: the number of exhaust times and the exhaust duration and intermittent duration of a single exhaust cycle.

[0109] For example, for a pressure relief valve that does not support adjustment of the opening size, the pressure cooking device can perform emulsification control based on intermittent exhaust during the emulsification stage to achieve a stable emulsification effect.

[0110] For example, for the intermittent exhaust mode, it is assumed that the exhaust duration of a single exhaust cycle is t on , the interval duration of a single exhaust cycle is t off , the number of exhaust times is n. Where n≥1, 0.1 seconds≤t on ≤5 seconds, 2 seconds ≤t off ≤300 seconds.

[0111] In an application example, the human-computer interaction unit of the pressure cooking device can be provided with an emulsification degree button, and the user can select an emulsification degree option through the emulsification degree button. The emulsification degree option can divide the emulsification degree into: strong, medium, and weak, wherein the target working pressure value corresponding to the emulsification degree of the "strong" level is 70kPa, and the corresponding target working temperature value is 114°C; the target working pressure value corresponding to the emulsification degree of the "medium" level is 60kPa, and the corresponding target working temperature value is 112°C; the target working pressure value corresponding to the emulsification degree of the "weak" level is 50kPa, and the corresponding target working temperature value is 110°C. The first exhaust parameter of the intermittent exhaust can be: n is 60 times, t on = 0.5 seconds, t off =15 seconds.

[0112] In some embodiments, the pressure relief valve can also adjust the opening size, and the control of the pressure relief valve exhaust based on the preset exhaust parameters includes:

[0113] Based on a preset second exhaust parameter, controlling the pressure relief valve to exhaust continuously;

[0114] Wherein, the second exhaust parameter includes: exhaust opening degree and exhaust duration.

[0115] For example, for a pressure relief valve with a magnetic valve structure, the exhaust passage can be partially opened during exhaust, and the pressure relief valve can be controlled to exhaust continuously based on the adjustment of the opening, so as to achieve a stable emulsification effect.

[0116] For example, for the continuous exhaust mode, assuming that the exhaust opening is μ and the exhaust duration is t on , where 0<μ<100%, 5 seconds ≤ t on .

[0117] In an application example, the human-computer interaction unit of the pressure cooking device can be provided with an emulsification degree button, and the user can select an emulsification degree option through the emulsification degree button. The emulsification degree option can divide the emulsification degree into: strong, medium, and weak, wherein the target working pressure value corresponding to the emulsification degree of the "strong" level is 70 kPa, and the corresponding target working temperature value is 114°C; the target working pressure value corresponding to the emulsification degree of the "medium" level is 60 kPa, and the corresponding target working temperature value is 112°C; the target working pressure value corresponding to the emulsification degree of the "weak" level is 50 kPa, and the corresponding target working temperature value is 110°C. The second exhaust parameter of the continuous exhaust can be: μ=50%, t on =10 minutes.

[0118] In some embodiments, the determined parameter threshold controls the pressure cooking device to enter the emulsification stage, including:

[0119] After determining that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage is completed, determining that the current working pressure value of the pressure cooking device reaches the target working pressure value and / or the current working temperature value of the pressure cooking device reaches the target working temperature value, the pressure cooking device is controlled to enter the emulsification stage.

[0120] 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 emulsification stage has been completed, and determine whether the pressure cooking device enters the emulsification stage based on the aforementioned identification results.

[0121] 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.

[0122] 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.

[0123] It should be noted that the pressure cooking device has a pre-stage of cooking the soup ingredients before entering the emulsification stage, and then enters the emulsification stage to perform emulsification control based on the food being cooked. The pre-stage may include: a heating stage, a pressure-increasing stage, and a pressure-maintaining stage. The pressure cooking device can determine that the pre-stage before the emulsification stage has been completed when the pressure-maintaining stage reaches a set time, and then perform emulsification control after the food is cooked, which is beneficial to improving the emulsification effect of the soup.

[0124] In other embodiments, the pressure cooking device can be controlled to enter the emulsification stage based on the parameter threshold preset by the program. The difference from the aforementioned is that the target working temperature value and / or the target working pressure value are not affected by the first parameter. In this case, the controller of the pressure cooking device can adjust the pressure relief control parameter of the emulsification stage based on the acquired first parameter, and adjust the pressure relief valve based on the determined pressure relief control parameter.

[0125] Exemplarily, adjusting the pressure relief valve based on the pressure relief control parameter during the emulsification stage includes:

[0126] During the emulsification stage, the pressure relief valve is controlled to be intermittently exhausted based on the pressure relief control parameter;

[0127] The pressure relief control parameters include: the number of exhaust times and the exhaust duration and intermittent duration of a single exhaust cycle, and at least one parameter of the pressure relief control parameters corresponding to different emulsification degrees is different.

[0128] It can be understood that for different emulsification degrees, the intermittent exhaust mode can be adjusted accordingly by adjusting at least one of the exhaust times, the exhaust duration of a single exhaust cycle, and the intermittent duration of a single exhaust cycle, thereby achieving the adjustment of the emulsification degree in the emulsification stage.

[0129] Exemplarily, for different emulsification degrees, the pressure relief control parameter has at least one of the following:

[0130] The number of exhaust times increases as the emulsification degree increases or becomes stronger;

[0131] The exhaust duration of a single exhaust cycle increases as the emulsification degree increases or becomes stronger;

[0132] The interval length of a single exhaust cycle decreases as the emulsification degree increases or becomes stronger.

[0133] Exemplarily, the pressure relief valve can also adjust the opening size, and adjusting the pressure relief valve based on the pressure relief control parameter during the emulsification stage includes:

[0134] During the emulsification stage, the pressure relief valve is controlled to exhaust continuously or intermittently based on the pressure relief control parameter;

[0135] Among them, for continuous exhaust, the pressure relief control parameters include: exhaust opening and exhaust duration; for intermittent exhaust, the pressure relief control parameters include: exhaust times, exhaust opening, and exhaust duration and intermittent duration of a single exhaust cycle.

[0136] It is understandable that, in the case of continuous exhaust, the emulsification degree of the emulsification stage can be adjusted by adjusting at least one of the exhaust opening and the exhaust duration. Specifically, the exhaust opening and / or the exhaust duration can increase as the emulsification degree increases or becomes stronger.

[0137] It is understandable that, for a pressure relief valve with adjustable opening, the intermittent exhaust of the pressure relief valve can also be controlled on the basis of adjusting the opening to achieve emulsification degree adjustment control. Exemplarily, for different emulsification degrees, the pressure relief control parameter has at least one of the following:

[0138] The exhaust opening increases as the emulsification degree increases or becomes stronger;

[0139] The exhaust times increase as the emulsification degree increases or becomes stronger;

[0140] The exhaust duration of a single exhaust cycle increases as the emulsification degree increases or becomes stronger;

[0141] The interval between individual exhaust cycles decreases as the emulsification degree increases or becomes stronger.

[0142] 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.

[0143] like Figure 7 As shown, the control device of the pressure cooking device includes: an acquisition module 701, a determination module 702 and an emulsification control module 703. The acquisition module 701 is used to acquire a first parameter indicating the emulsification degree; the determination module 702 is used to determine a parameter threshold of whether the pressure cooking device enters the emulsification stage or a pressure relief control parameter for pressure relief control in the emulsification stage based on the first parameter; the emulsification control module 703 is used to control the pressure cooking device to enter the emulsification stage and adjust the pressure relief valve based on the determined parameter threshold, or adjust the pressure relief valve based on the pressure relief control parameter in the emulsification stage.

[0144] In some embodiments, the emulsification degree includes at least two different emulsification levels, and the parameter threshold or the pressure relief control parameter changes based on the change of the emulsification degree, wherein the parameter threshold includes: the target working pressure value and / or the target working temperature value that gradually increases in the direction that the emulsification degree changes from small to large or from weak to strong.

[0145] In some embodiments, the determination module 702 is specifically configured to:

[0146] Based on the first parameter and a preset first mapping relationship, determining the target working pressure value and / or the target working temperature value of the pressure cooking device; or,

[0147] The pressure relief control parameter of the pressure cooking device is determined based on the first parameter and a preset second mapping relationship.

[0148] In some embodiments, the emulsification control module 703 controls the pressure cooking device to enter the emulsification stage and adjusts the pressure relief valve based on the determined parameter threshold, including:

[0149] After determining that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage is completed, determining that the current working pressure value of the pressure cooking device reaches the target working pressure value and / or the current working temperature value of the pressure cooking device reaches the target working temperature value, controlling the pressure cooking device to enter the emulsification stage;

[0150] During the emulsification stage, the pressure relief valve is controlled to exhaust air based on preset exhaust parameters.

[0151] In some embodiments, the emulsification control module 703 controls the exhaust of the pressure relief valve based on preset exhaust parameters, including:

[0152] Based on a preset first exhaust parameter, controlling the pressure relief valve to exhaust intermittently;

[0153] The first exhaust parameter includes: the number of exhaust times and the exhaust duration and intermittent duration of a single exhaust cycle.

[0154] In some embodiments, the pressure relief valve can also adjust the opening size, and the emulsification control module 703 controls the exhaust of the pressure relief valve based on preset exhaust parameters, including:

[0155] Based on a preset second exhaust parameter, controlling the pressure relief valve to exhaust continuously;

[0156] Wherein, the second exhaust parameter includes: exhaust opening degree and exhaust duration.

[0157] In some embodiments, the emulsification control module 703 adjusts the pressure relief valve based on the pressure relief control parameter during the emulsification stage, including:

[0158] During the emulsification stage, the pressure relief valve is controlled to be intermittently exhausted based on the pressure relief control parameter;

[0159] The pressure relief control parameters include: the number of exhaust times and the exhaust duration and intermittent duration of a single exhaust cycle, and at least one parameter of the pressure relief control parameters corresponding to different emulsification degrees is different.

[0160] In some embodiments, the pressure relief valve can also adjust the opening size, and the emulsification control module 703 adjusts the pressure relief valve based on the pressure relief control parameter during the emulsification stage, including:

[0161] During the emulsification stage, the pressure relief valve is controlled to exhaust continuously or intermittently based on the pressure relief control parameter;

[0162] Among them, for continuous exhaust, the pressure relief control parameters include: exhaust opening and exhaust duration; for intermittent exhaust, the pressure relief control parameters include: exhaust times, exhaust opening, and exhaust duration and intermittent duration of a single exhaust cycle.

[0163] In actual application, the acquisition module 701, the determination module 702 and the emulsification control module 703 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.

[0164] 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.

[0165] 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.

[0166] like Figure 8As 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 .

[0167] 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 valve 105. For details, please refer to the above related descriptions, which will not be repeated here.

[0168] 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.

[0169] 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.

[0170] 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.

[0171] 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.

[0172] 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.

[0173] 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.

[0174] 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.

[0175] 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.

[0176] In addition, the technical solutions described in the embodiments of the present application can be combined arbitrarily without conflict.

[0177] 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 the cover is provided with a pressure relief valve capable of adjusting at least an open and closed state, and the method comprises: acquiring a first parameter indicating the degree of emulsification; Based on the first parameter, determining a parameter threshold of whether the pressure cooking device enters an emulsification stage or a pressure relief control parameter for performing pressure relief control in the emulsification stage; Based on the determined parameter threshold, the pressure cooking device is controlled to enter the emulsification stage and the pressure relief valve is adjusted, or the pressure relief valve is adjusted based on the pressure relief control parameter during the emulsification stage.

2. The method according to claim 1, characterized in that The emulsification degree includes at least two different emulsification degree levels, and the parameter threshold or the pressure relief control parameter changes based on the change of the emulsification degree, wherein the parameter threshold includes: a target working pressure value and / or a target working temperature value that gradually increases in the direction that the emulsification degree changes from small to large or from weak to strong.

3. The method according to claim 2, characterized in that The parameter threshold for determining whether the pressure cooking device enters the emulsification stage or the pressure relief control parameter for performing pressure relief control in the emulsification stage based on the first parameter includes: Based on the first parameter and a preset first mapping relationship, determining the target working pressure value and / or the target working temperature value of the pressure cooking device; or, The pressure relief control parameter of the pressure cooking device is determined based on the first parameter and a preset second mapping relationship.

4. The method according to claim 3, characterized in that The step of controlling the pressure cooking device to enter an emulsification stage and adjusting the pressure relief valve based on the determined parameter threshold comprises: After determining that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage is completed, determining that the current working pressure value of the pressure cooking device reaches the target working pressure value and / or the current working temperature value of the pressure cooking device reaches the target working temperature value, controlling the pressure cooking device to enter the emulsification stage; During the emulsification stage, the pressure relief valve is controlled to exhaust air based on preset exhaust parameters.

5. The method according to claim 4, characterized in that The step of controlling the exhaust of the pressure relief valve based on a preset exhaust parameter comprises: Based on a preset first exhaust parameter, controlling the pressure relief valve to exhaust intermittently; The first exhaust parameter includes: the number of exhaust times and the exhaust duration and intermittent duration of a single exhaust cycle.

6. The method according to claim 4, characterized in that The pressure relief valve can also adjust the opening size. The method of controlling the exhaust of the pressure relief valve based on the preset exhaust parameters includes: Based on a preset second exhaust parameter, controlling the pressure relief valve to exhaust continuously; Wherein, the second exhaust parameter includes: exhaust opening degree and exhaust duration.

7. The method according to claim 2, characterized in that: The step of adjusting the pressure relief valve based on the pressure relief control parameter during the emulsification stage includes: During the emulsification stage, the pressure relief valve is controlled to be intermittently exhausted based on the pressure relief control parameter; The pressure relief control parameters include: the number of exhaust times and the exhaust duration and intermittent duration of a single exhaust cycle, and at least one parameter of the pressure relief control parameters corresponding to different emulsification degrees is different.

8. The method according to claim 2, characterized in that: The pressure relief valve can also adjust the opening size, and the pressure relief valve is adjusted based on the pressure relief control parameter during the emulsification stage, including: During the emulsification stage, the pressure relief valve is controlled to exhaust continuously or intermittently based on the pressure relief control parameter; Among them, for continuous exhaust, the pressure relief control parameters include: exhaust opening and exhaust duration; for intermittent exhaust, the pressure relief control parameters include: exhaust times, exhaust opening, and exhaust duration and intermittent duration of a single exhaust cycle.

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, the cover is provided with a pressure relief valve capable of at least adjusting the open and closed states, and the control device comprises: An acquisition module, used for acquiring a first parameter indicating the degree of emulsification; a determination module, configured to determine, based on the first parameter, a parameter threshold of whether the pressure cooking device enters an emulsification stage or a pressure relief control parameter for performing pressure relief control in the emulsification stage; The emulsification control module is used to control the pressure cooking device to enter the emulsification stage and adjust the pressure relief valve based on the determined parameter threshold, or to adjust the pressure relief valve based on the pressure relief control parameter during the emulsification stage.

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 the cover is provided with a pressure relief valve capable of adjusting at least an open and closed state, and the pressure cooking device further comprises: a processor and a memory for storing a computer program capable of running 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. The pressure cooking device according to claim 13, characterized in that The bottom plate is high in the middle and low in the outer periphery. The bottom plate comprises a disk in the middle, an annular rib extending downward from the periphery of the disk, an inclined rib extending obliquely downward from the bottom of the annular rib, and a skirt located at the periphery and extending horizontally. The at least one emulsification hole is arranged on the annular rib, and the at least one reflux hole is arranged on the skirt.

15. 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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