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

Abstract

The application discloses a pressure cooking device and a control method, device and storage medium thereof. The pressure cooking device comprises a pot, a cover and an emulsification device between the pot and the cover, and a pressure relief valve capable of adjusting at least the opening and closing states is arranged on the cover. The control method comprises: acquiring a first parameter for indicating an emulsification degree; determining a parameter threshold for determining 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 first parameter; and based on the determined parameter threshold, controlling the pressure cooking device to enter the emulsification stage to adjust the pressure relief valve, or adjusting the pressure relief valve based on the pressure relief control parameter in the emulsification stage. Since the emulsification device is introduced, the emulsification efficiency in the emulsification stage can be effectively improved. In addition, the first parameter is acquired, and the parameter threshold or the pressure relief control parameter is adjusted based on the first parameter, so that the emulsification efficiency of the soup can be improved, and the emulsification degree can be adjusted.

Description

TECHNICAL FIELD

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

[0002] In order to improve the color, aroma and taste of the soup, it is often necessary to make the soup produce an emulsification effect. Proper emulsification can not only make the soup appear milky white and make people full of appetite, but also improve the taste of the soup and greatly increase the appetite of consumers.

[0003] In related cooking technology, the emulsification effect of the soup is often improved by open fire cooking or adding food additives. However, open fire cooking is time-consuming and complicated to operate, and food additives not only easily change the original taste of the soup, but also easily cause food safety problems.

[0004] In addition, with the pursuit of food quality by people, different individuals often have different needs for the concentration of the soup, and there is no effective technical solution to control the emulsification degree of the soup in related technology. SUMMARY

[0005] Therefore, the embodiments of the present application provide a pressure cooking device and a control method, device and storage medium thereof, aiming to effectively improve the emulsification efficiency of the soup and realize adjustable emulsification degree.

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

[0007] In a first aspect, the embodiments of the present application provide a control method of a pressure cooking device, the pressure cooking device comprising a pot, a cover and an emulsification device located between the pot and the cover, and a pressure relief valve provided on the cover and capable of adjusting at least the opening and closing states, the method comprising:

[0008] obtaining a first parameter for indicating an emulsification degree;

[0009] determining a parameter threshold value for the pressure cooking device to enter an emulsification stage or a pressure relief control parameter for pressure relief control in the emulsification stage based on the first parameter;

[0010] controlling the pressure cooking device to enter the emulsification stage to adjust the pressure relief valve based on the determined parameter threshold value, or adjusting the pressure relief valve based on the pressure relief control parameter in the emulsification stage.

[0011] In some embodiments, the emulsification degree includes at least two levels of different emulsification degrees, and the parameter threshold value or the pressure relief control parameter changes based on the change of the emulsification degree, wherein the parameter threshold value includes a target working pressure value and / or a target working temperature value gradually increasing 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 in the emulsification stage is determined based on the first parameter, comprising:

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

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

[0015] In some embodiments, the pressure cooking device is controlled to enter the emulsification stage and the pressure relief valve is adjusted based on the determined parameter threshold, comprising:

[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, the pressure cooking device is controlled to enter the emulsification stage;

[0017] In the emulsification stage, the pressure relief valve is controlled to exhaust based on a preset exhaust parameter.

[0018] In some embodiments, the pressure relief valve is controlled to exhaust based on a preset exhaust parameter, comprising:

[0019] the pressure relief valve is controlled to exhaust intermittently based on a preset first exhaust parameter;

[0020] wherein the first exhaust parameter comprises: exhaust times, and exhaust duration and intermittent duration of a single exhaust cycle.

[0021] In some embodiments, the pressure relief valve is also capable of adjusting the opening size, and the pressure relief valve is controlled to exhaust based on a preset exhaust parameter, comprising:

[0022] the pressure relief valve is controlled to exhaust continuously based on a preset second exhaust parameter;

[0023] wherein the second exhaust parameter comprises: exhaust opening and exhaust duration.

[0024] In some embodiments, the pressure relief valve is adjusted based on the pressure relief control parameter in the emulsification stage, comprising:

[0025] In the emulsification stage, the pressure relief valve is controlled to exhaust intermittently based on the pressure relief control parameter;

[0026] The pressure relief control parameter includes: exhaust times, and exhaust duration and intermittent duration of a single exhaust period. At least one parameter of the pressure relief control parameter corresponding to different emulsification degrees is different.

[0027] In some embodiments, the pressure relief valve is also capable of adjusting the opening size, and the pressure relief valve is adjusted based on the pressure relief control parameter during the emulsification stage, including:

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

[0029] For continuous exhaust, the pressure relief control parameter includes: exhaust opening and exhaust duration; for intermittent exhaust, the pressure relief control parameter includes: exhaust times, exhaust opening, and exhaust duration and intermittent duration of a single exhaust period.

[0030] In a second aspect, the embodiments of the present application provide a control device of a pressure cooking device, the pressure cooking device including: a pot, a cover, and an emulsification device located between the pot and the cover, the cover being provided with a pressure relief valve capable of at least adjusting an open state and a closed state, and the control device including:

[0031] An acquisition module is configured to acquire a first parameter indicating an emulsification degree.

[0032] A determination module is configured to determine, based on the first parameter, a parameter threshold for determining whether the pressure cooking device enters an emulsification stage or a pressure relief control parameter for controlling pressure relief during the emulsification stage.

[0033] An emulsification control module is configured 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 during the emulsification stage.

[0034] In a third aspect, the embodiments of the present application provide a pressure cooking device, including: a pot, a cover, and an emulsification device located between the pot and the cover, the cover being provided with a pressure relief valve capable of at least adjusting an open state and a closed state, and the pressure cooking device further including: a processor and a memory for storing a computer program capable of running on the processor, wherein the processor is configured to run the computer program to perform the steps of the method of the first aspect of the embodiments of the present application.

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

[0036] A spacer for spacing the pot and the cover, the spacer having a supporting portion for supporting on the pot, and the spacer being provided with emulsification holes for facilitating liquid in the pot to overflow to above the spacer under the action of pressure difference and reflux holes for facilitating liquid above the spacer to flow back into the pot.

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

[0038] A one-way valve corresponding to the reflux hole, for enabling liquid at the reflux hole to flow back into the pot in one direction.

[0039] In some embodiments, the spacer comprises a bottom plate and an annular baffle formed at the outer periphery of the bottom plate, the upper edge of the annular baffle forming the supporting portion, and the bottom plate being provided with at least one emulsification hole and at least one reflux hole.

[0040] In some embodiments, the middle part of the bottom plate is high and the outer periphery is low, the bottom plate comprising a disc at the middle part, an annular baffle extending downward at the periphery of the disc, an inclined baffle extending downward and obliquely at the bottom of the annular baffle, and a skirt extending horizontally at the outer periphery, the annular baffle being provided with the at least one emulsification hole, and the skirt being provided with the at least one reflux hole.

[0041] In a fourth aspect, an embodiment of the present application provides a storage medium, and the storage medium stores a computer program. When the computer program is executed by a processor, the steps of the method in the first aspect of the present application are implemented.

[0042] The technical scheme provided by the embodiments of the present application, the pressure cooking device comprises a pot, a cover and an emulsification device between the pot and the cover, and the cover is provided with a pressure relief valve capable of being adjusted at least to an open state and a closed state; the control method comprises: obtaining a first parameter for indicating an emulsification degree; determining a parameter threshold for determining whether the pressure cooking device enters an emulsification stage or a pressure relief control parameter for controlling the pressure relief valve in the emulsification stage based on the first parameter; based on the determined parameter threshold, controlling the pressure cooking device to enter the emulsification stage to adjust the pressure relief valve, or based on the pressure relief control parameter to adjust the pressure relief valve in the emulsification stage. Since the emulsification device is introduced, the emulsification efficiency in the emulsification stage can be effectively improved. In addition, by obtaining the first parameter for indicating the emulsification degree, and adjusting the parameter threshold for determining whether to enter the emulsification stage or the pressure relief control parameter in the emulsification stage based on the first parameter, the emulsification efficiency of the soup can be improved, and the emulsification degree can be adjusted. BRIEF DESCRIPTION OF DRAWINGS

[0043] Figure 1 The structural schematic diagram of the pressure cooking device of the embodiments of the present application;

[0044] Figure 2 Fig. 1 is a structural schematic diagram of an emulsifying device according to an embodiment of the present application;

[0045] Figure 3 Fig. 2 is a longitudinal sectional schematic diagram of the emulsifying device according to an embodiment of the present application;

[0046] Figure 4 Fig. 3 is a flow schematic diagram of a control method of a pressure cooking apparatus according to an embodiment of the present application;

[0047] Figure 5 Fig. 4 is a schematic diagram of a principle of accelerating emulsification through an emulsifying hole in an emulsification stage of a pressure cooking apparatus according to an embodiment of the present application;

[0048] Figure 6 Fig. 5 is a schematic diagram of a principle of liquid backflow in an emulsifying device of a pressure cooking apparatus according to an embodiment of the present application;

[0049] Figure 7 Fig. 6 is a structural schematic diagram of a control device of a pressure cooking apparatus according to an embodiment of the present application;

[0050] Figure 8 Fig. 7 is another structural schematic diagram of a pressure cooking apparatus according to an embodiment of the present application.

[0051] Legend of reference signs:

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

[0053] 104, emulsifying device; 1041, emulsifying cavity; 1042, spacer;

[0054] 1043, emulsifying hole; 1044, backflow hole; 1045, one-way valve;

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

[0056] 104212, annular baffle edge; 104213, inclined baffle edge; 104214, skirt edge;

[0057] 105, pressure relief valve;

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

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

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

[0061] The present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0062] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description herein is for describing particular embodiments only and is not intended to be limiting of the application.

[0063] The embodiments of the present application provide a control method of a pressure cooking device, which can be an electric rice cooker, an electric rice pot, an electric pressure cooker or the like.

[0064] Exemplarily, as shown in the figure, the pressure cooking device can include a pot body 101, a cover body 102, a pot 103 and an emulsifying device 104. The cover body 102 is provided with a pressure relief valve 105, which can be adjusted at least to an open state and a closed state, for example, the pressure relief valve 105 is adjusted to act by the control device of the pressure cooking device, and the open state or the closed state of the pressure relief valve 105 is actively switched. Figure 1

[0065] Here, the pot body 101 and the cover body 102 form a housing of the pressure cooking device, and 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, and the pot body 101 can be designed in a cylindrical shape, or in a square shape, which is not limited in the embodiments 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 to the pot body 101 or designed separately from the pot body 101, and a clamping structure for locking and positioning is arranged between the cover body 102 and the pot body 101. In this way, after the cover body 102 is covered on 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 above-mentioned pot body 101 can be omitted, so that the pot 103 directly cooperates with the cover body 102 to form a cooking cavity. In this way, the structure design of the pressure cooking device can be simplified.

[0067] Here, the pot 103 is used to hold food materials, for example, grains such as rice, black rice, red beans, black beans, soybeans or meat materials such as pork, beef, mutton, chicken, fish meat. 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 from the pot body 101 and put into the pot body 101 after holding the corresponding food materials. It can be understood that the pot 103 forms a cooking cavity 1031 for cooking food. The pressure cooking device can also include a heating device for heating the food materials in the pot 103 to cook the food materials. Exemplarily, the heating device can be an electric heating wire or an electric heating sheet in contact with the pot, or an electromagnetic coil not in contact with the pot, which is not limited in the embodiments of the present application. ​

[0068] Here, the emulsifying device 104 is located between the pot 103 and the lid 102, forming an emulsifying chamber 1041 between the emulsifying device 104 and the lid 102. Emulsifying holes are provided on the emulsifying device 104, allowing the liquid level in the pot 103 to rise during boiling, thus accelerating emulsification through the emulsifying holes. It should be noted that the emulsifying device 104 can be located above or below the liquid level in the pot 103. Understandably, as the cooking liquid level rises in the cookware 103, the liquid enters the emulsification chamber 1041 from the cooking chamber 1031 through the emulsification orifice of the emulsification device 104. During this process, because the liquid suddenly passes through the small space of the emulsification orifice from a large space, and under pressure difference conditions, the liquid flow rate will greatly increase. Large molecular particles in the liquid (such as fat, protein, etc.) will continuously collide during the pressurization process and be collided into smaller particles, promoting the protein to encapsulate the fat or the fat to encapsulate the protein or water molecules. After the liquid passes through the pressurization process, this situation of protein encapsulating fat or fat encapsulating protein will form a stable emulsion. When it re-enters the cooking chamber 1031, it will promote the liquid to become more concentrated and milky white, thereby achieving emulsification and thickening.

[0069] For example, such as Figure 2 and Figure 3 As shown, the emulsification device includes a spacer 1042 and a one-way valve 1045. The spacer 1042 is used to separate the cookware 103 from the lid 102. The spacer 1042 has a support portion for supporting the cookware 103, and the spacer 1042 has an emulsification hole 1043 for facilitating the overflow of liquid in the cookware 103 to the spacer 1042 under the action of pressure difference, and a return hole 1044 for facilitating the return of liquid on the spacer 1042 to the cookware 103. One-way valve 1045 and reflux hole 1044 are provided in a one-to-one correspondence to allow liquid at reflux hole 1044 to flow back into cookware 103 in one direction. In other words, based on the cooperation of one-way valve 1045 and reflux hole 1044, liquid in cookware 103 cannot overflow onto spacer 1042 through reflux hole 1044, while liquid flowing out onto spacer 1042 through emulsification hole 1043 can flow back into cookware 103 through reflux hole 1044.

[0070] It should be noted that in other embodiments, the one-way valve 1045 can be omitted, so that the emulsifying device has a reflux function.

[0071] For example, such as Figure 3 As shown, the spacer 1042 includes a base plate 10421 and an annular baffle 10422 formed on the outer periphery of the base plate 10421. The upper edge of the annular baffle 10422 forms a horizontally extending flange, which can serve as a support for the cookware 103. The base plate 10421 is provided with at least one emulsification hole 1043 and at least one reflux hole 1044.

[0072] Exemplarily, the bottom plate 1042 can be circular, square or other shapes, and the support part can be a separately extended support or other structures in addition to the above-mentioned flange structure, which is not limited in the embodiments 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 by the annular baffle 10422, so that the height difference is formed between the bottom plate 10421 and the upper edge of the pot 103, and then the emulsification stage is formed, so that the food in the pot 103 can be accelerated emulsification by the emulsification hole 1043 at the appropriate liquid level.

[0074] Exemplarily, considering that the food in the cooking cavity 1031 can be higher in pressure or temperature in the middle area of the cooking cavity 1031, the emulsification hole 1043 can be arranged in the middle area of the bottom plate 10421, and the backflow hole 1044 can be arranged in the peripheral area of the bottom plate 10421, so that when the liquid in the middle area of the cooking cavity 1031 is preferentially overflowed, the liquid can be drained through the emulsification hole 1043 in the area, so that the liquid suddenly passes through a small space from a large space, and under the condition of pressure difference, the flow rate of the liquid is greatly improved, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continuously collide in the process of pressurization, and be collided into smaller particles, so as to promote the protein to wrap the fat or the fat to wrap the protein or water molecules, thereby better improving the emulsification efficiency and emulsification effect.

[0075] Exemplarily, as shown in Figure 3 , the middle part of the bottom plate 10421 is high and the outer peripheral edge is low, the bottom plate 10421 includes a disc 104211 in the middle part, an annular baffle 104212 extending downward at the periphery of the disc 104211, an inclined baffle 104213 extending downward and obliquely at the bottom of the annular baffle 104212, and a skirt 104214 extending horizontally at the periphery, at least one emulsification hole 1043 is arranged on the annular baffle 104212, and at least one backflow hole 1044 is arranged on the skirt 104214.

[0076] It can be understood that the structure of the bottom plate 10421 can make the bottom of the bottom plate 10421 have a trend of a low outer periphery and a high middle part, which is beneficial to the overflow drainage of the liquid when the liquid level of the food in the pot 103 rises in the boiling state. Preferably, a plurality of emulsification holes 1043 can be uniformly and spaced apart in the circumferential direction on the annular retaining edge 104212, so that 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 retaining edge 104212 during the overflow process, and are continuously collided to be smaller particles during the above-mentioned pressurization process, so as to promote the protein to wrap the fat or the fat to wrap the protein or water molecules, and improve the emulsification effect. In addition, the emulsified liquid can be guided along the inclined retaining edge 104213 to the apron 104214 to converge, that is, to converge 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 quickly flows back into the pot 103. In this way, the soup in the cooking cavity 1031 will be more milky white, thereby realizing the effect of emulsification and thickening.

[0077] It can be understood that the cover 102 is provided with an exhaust passage, and the pressure relief valve 105 is arranged at the exhaust passage. The pressure relief valve 105 can be a control valve (for example, an electromagnetic valve) that does not support opening degree adjustment, can be fully open during exhaust, and fully closed during non-exhaust, that is, can adjust the opening and closing states. In other embodiments, the pressure relief valve 105 can also be a magnetic valve capable of adjusting the opening degree, and the supply voltage of the magnetic valve is in a positive correlation with the opening degree. Specifically, the control device of the pressure cooking device, for example, the microcontroller, is used to drive the PWM (pulse width modulation) value output by the I / O port of the magnetic valve, which is in a positive correlation with the supply voltage of the magnetic valve. That is, the larger the PWM value output by the microcontroller, the larger the supply voltage of the magnetic valve, the larger the opening degree, and the larger the amount of gas exhausted per unit time.

[0078] Exemplarily, the magnetic valve is internally provided with a permanent magnet and an electromagnet, and the electromagnet is internally provided with a coil winding and an iron core. By inputting different supply voltages to the coil winding, a corresponding acting force (attractive force or repulsive force) is generated between the electromagnet and the permanent magnet, thereby realizing the adjustment of the opening degree of the magnetic valve.

[0079] Exemplarily, the pressure cooking device of the embodiment of the present application can 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 further includes a control device connected to the heating device, which can obtain the working pressure value and / or the working temperature value, and control the working of the heating device based on a cooking program.

[0080] Here, the temperature sensor is used to detect the temperature value of the food material in the heating process. For example, the temperature sensor can be arranged at the bottom of the pot 103 and in contact with the outer surface of the pot 103. The temperature of the food material in 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 arranged in the cooking cavity 1031 to directly detect the temperature of the food material in the cooking process. The temperature sensor can be a thermistor sensor or a thermocouple sensor, and the embodiments of the present application are not limited thereto.

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

[0082] It should be noted that the pot 103 can be made of a material with good heat conductivity. The temperature sensor can not be in direct contact with the food material. The temperature of the food material in the cooking process can be reflected based on the temperature of the outer surface of the pot 103. The pot 103 is made of a material with good heat conductivity, so that the heat generated by the heating device can be quickly transferred to the food material in the pot 103. For example, the pot 103 can be made of stainless steel and / or aluminum material.

[0083] For example, the pot body 101 and / or the cover body 102 can also be provided with a human-computer interaction unit (not shown). The control device is connected to the human-computer interaction unit to receive the instruction input by the user and / or output the indication information to the user. The human-computer interaction unit can include but is not limited to at least one of the following: a key, a rotary switch, a touch screen, a display screen, an indicator light, a buzzer, etc. Figure 1

[0084] The embodiments of the present application provide a control method of a pressure cooking device. As shown in the figure, the control method comprises the following steps. Figure 4

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

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

[0087] Step 402: determining, based on the first parameter, whether the pressure cooking device enters the emulsification stage or the pressure relief control parameter of the pressure relief control in the emulsification stage.

[0088] ​​Exemplarily, the emulsification degree comprises at least two different levels of emulsification degree, the parameter threshold value can comprise: a target working pressure value and / or a target working temperature value gradually increasing in a direction from small to large or from weak to strong of the emulsification degree, and the pressure relief control parameter varies based on the change of the emulsification degree.

[0089] Here, the target working pressure value can be understood as a reference pressure value at which the pressure cooking device starts the emulsification control, and the target working temperature value can be understood as a reference temperature value at which the pressure cooking device starts the emulsification control.

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

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

[0092] Exemplarily, in the case of adjusting the parameter threshold value 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; in the case of 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 value preset in the program, so that the corresponding adjustment of the emulsification degree can be realized.

[0093] Exemplarily, the parameter threshold value or the pressure relief control parameter for pressure relief control in the emulsification stage based on the first parameter comprises:

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

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

[0096] Exemplarily, for the parameter threshold value adjustable scheme, the aforementioned first mapping relationship can pre-store a mapping relationship of the corresponding relationship between the first parameter and the reference pressure value and the reference temperature value, so that the pressure cooking device can determine the target working pressure value and / or the target working temperature value of the current cooking based on the preset first mapping relationship after obtaining the first parameter.

[0097] Exemplarily, for the scheme that the pressure relief control parameter is adjustable, the second mapping relationship mentioned above can pre-store the mapping relationship of the corresponding relationship between the first parameter and the corresponding pressure relief control parameter, so that the pressure cooking device can determine the pressure relief control parameter of the current cooking based on the preset second mapping relationship after obtaining the first parameter.

[0098] At step 403, based on the determined parameter threshold, the pressure cooking device is controlled to enter the emulsification stage and adjust the pressure relief valve, or the pressure relief valve is adjusted based on the pressure relief control parameter in the emulsification stage.

[0099] It can be understood 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, thereby realizing emulsification control of the cooking food material. For example, 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, and then starts the emulsification control and adjusts the pressure relief valve to exhaust.

[0100] The pressure cooking device can also enter the emulsification stage based on the program pre-stored parameter threshold, and adjust the pressure relief valve based on the determined pressure relief control parameter in the emulsification stage, to realize intelligent adjustment of the emulsification degree.

[0101] Here, determining that the working pressure value reaches the target working pressure value can mean that the current working pressure value is equal to the target working pressure value or 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 can mean that the current working temperature value is equal to the target working temperature value or 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 can be understood that after the pressure cooking device starts the emulsification control, under the action of the exhaust of the pressure relief valve, at this time, the food material in the pot will be in a boiling state, the liquid surface in the pot is rising, and the liquid enters the emulsification cavity from the cooking cavity through the emulsification hole of the emulsification device. In this process, due to the fact that the liquid suddenly passes from a large space to a small space through the emulsification hole under the condition of pressure difference, the flow rate of the liquid will be greatly improved, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continuously collide in the process of pressurization, and be collided into smaller particles, promoting the protein to wrap the fat or the fat to wrap the protein or water molecules; after the liquid passes through the pressurization process, the protein wrapping fat or fat wrapping protein will form a stable emulsion, which will promote the liquid to be more milky white when it enters the cooking cavity again, thereby realizing emulsification and thickening.

[0103] Figure 5 A schematic diagram showing the principle of accelerating emulsification through the emulsification hole in the emulsification stage of the pressure cooking device is shown. Figure 6A schematic diagram of the principle of liquid backflow in the emulsification device of the pressure cooking apparatus is shown. It can be understood that when the liquid 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, due to the sudden passing of liquid from a large space to a small space under pressure difference, the flow rate of the liquid is 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, promoting the protein to wrap the fat or the fat to wrap the protein or water molecules, thereby forming a stable emulsion. The emulsified liquid can gather at the bottom of the emulsification cavity 1041, and then open the one-way valve 1045 under the action of liquid pressure, so that the emulsified liquid quickly backflows to the pot 103. In this way, the soup in the cooking cavity 1031 will be more 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 apparatus when starting the emulsification control, the more violent the rolling produced in the same exhaust time, the higher the liquid level rises once the exhaust, and the faster the flow rate of the liquid through the emulsification device. Therefore, under the same exhaust mode, the corresponding emulsification effect is better. Therefore, under the same exhaust mode, the greater the working pressure value or working temperature value, the better the corresponding emulsification effect. In this way, according to different emulsification degree levels, the corresponding target working pressure value and / or target working temperature value can be set, and based on the target working pressure value and / or target working temperature value, the same exhaust control strategy (i.e. the preset exhaust parameters) can be used, thereby achieving the effect of emulsification control of the corresponding emulsification degree.

[0105] It can be understood that the control method of the embodiments of the present application can effectively improve the emulsification efficiency of the emulsification stage due to the introduction of the emulsification device. In addition, the first parameter for indicating the emulsification degree is obtained, and the target working pressure value and / or working temperature value corresponding to the emulsification stage is adjusted based on the first parameter, which can achieve the effect of adjustable emulsification degree on the basis of improving the emulsification efficiency of the soup.

[0106] In some embodiments, based on the preset exhaust parameters, the exhaust of the pressure relief valve is controlled, including:

[0107] Based on the preset first exhaust parameters, the intermittent exhaust of the pressure relief valve is controlled.

[0108] The first exhaust parameters include the number of exhausts, and the exhaust time and the intermittent time of a single exhaust cycle.

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

[0110] Exemplarily, for the intermittent exhaust mode, it is assumed that the exhaust duration of a single exhaust cycle is t on , the intermittent duration of a single exhaust cycle is t off , and the exhaust frequency is n. Wherein, n≥1, 0.1 second≤t on ≤5 seconds, and 2 seconds≤t off ≤300 seconds.

[0111] In an application example, the man-machine 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℃; 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℃; and 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℃. The first exhaust parameter of the intermittent exhaust can be: n is 60 times, t on =0.5 seconds, and 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 based on the preset exhaust parameter includes:

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

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

[0115] Exemplarily, for the 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 continuously exhaust based on the adjustment of the opening, so as to achieve the purpose of stabilizing the emulsification effect.

[0116] Exemplarily, for the continuous exhaust mode, it is assumed that the exhaust opening is μ, and the exhaust duration is t on , wherein 0<μ<100%, and 5 seconds≤t on .

[0117] In an application example, the man-machine 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. 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% and t on = 10 minutes.

[0118] In some embodiments, the determined parameter threshold value 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, it is determined 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, and then the pressure cooking device is controlled to enter the emulsification stage.

[0120] It can be understood 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 is completed, and determine whether the pressure cooking device enters the emulsification stage based on the foregoing identification results.

[0121] Considering that the emulsification control of the embodiments 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, the emulsification control will fail, and the emulsification effect of the soup will 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. Illustratively, the detection signal can be triggered by a physical trigger device, for example, by a physical button or a sensor. Since the top of the emulsification device has a flange, after the emulsification device is placed, the flange can be clamped or overlapped on the protrusion of the pot body, so a contact sensor or a non-contact sensor can be arranged on the protrusion, for example, a pressure sensor, a Hall sensor, a photoelectric sensor, etc. Sensor devices can be used to detect whether the emulsification device is placed in place. For example, a microswitch can also be provided on the protrusion, and the microswitch generates an in-place signal after the emulsification device is placed in place.

[0122] Illustratively, an emulsification function button can be provided on the pressure cooking device. When the pressure cooking device identifies that the emulsification function button is triggered, it is determined that the emulsification function is triggered.

[0123] It should be noted that the pressure cooking device has a pre-stage of cooking the soup material to be cooked before entering the emulsification stage, and then enters the emulsification stage to control emulsification on the basis of the cooked food. Among them, the pre-stage can include: heating stage, pressure increasing stage and pressure maintaining stage, the pressure cooking device can run the pressure maintaining stage to reach the set time length, then it is determined that the pre-stage before the emulsification stage is completed, and then the emulsification control can be performed after the food is cooked, which is beneficial to improve the emulsification effect of the soup.

[0124] In other embodiments, the pressure cooking device can enter the emulsification stage based on the program preset parameter threshold as the determination basis, and the difference from the foregoing 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 obtained first parameter, and adjust the pressure relief valve based on the determined pressure relief control parameter.

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

[0126] In the emulsification stage, the pressure relief valve is controlled based on the pressure relief control parameter.

[0127] Among them, the pressure relief control parameter includes: the number of exhaust times, and the exhaust time and the intermittent time of a single exhaust cycle. Different emulsification degrees correspond to different at least one parameter in the pressure relief control parameter.

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

[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 time of a single exhaust cycle increases as the emulsification degree increases or becomes stronger;

[0132] The intermittent time 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 the adjusting the pressure relief valve based on the pressure relief control parameter in the emulsification stage comprises:

[0134] control the continuous exhaust or the intermittent exhaust of the pressure relief valve based on the pressure relief control parameter in the emulsification stage;

[0135] For the continuous exhaust, the pressure relief control parameter comprises an exhaust opening degree and an exhaust duration; for the intermittent exhaust, the pressure relief control parameter comprises an exhaust frequency, an exhaust opening degree, and an exhaust duration and an intermittent duration of a single exhaust cycle.

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

[0137] It can be understood that, for the pressure relief valve with adjustable opening degree, the emulsification degree can also be adjusted and controlled by controlling the intermittent exhaust of the pressure relief valve on the basis of the opening degree adjustment. Exemplarily, for different emulsification degrees, the pressure relief control parameter has at least one of the following:

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

[0139] the exhaust frequency increases 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 intermittent duration of a single exhaust cycle decreases as the emulsification degree increases or becomes stronger.

[0142] In order to implement the method of the embodiments of the present application, the embodiments of the present application also provide a control device of a pressure cooking apparatus, which corresponds to the control method of the pressure cooking apparatus described above, and each step in the control method of the pressure cooking apparatus embodiment is fully applicable to the control device of the pressure cooking apparatus embodiment.

[0143] As shown in Figure 7 the control device of the pressure cooking apparatus comprises an acquisition module 701, a determination module 702, and an emulsification control module 703. The acquisition module 701 is configured to acquire a first parameter indicating an emulsification degree; the determination module 702 is configured to determine a parameter threshold for determining whether the pressure cooking apparatus enters an emulsification stage or a pressure relief control parameter for controlling the pressure relief valve in the emulsification stage based on the first parameter; and the emulsification control module 703 is configured to control the pressure cooking apparatus 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 comprises at least two levels of different emulsification degrees, the parameter threshold or the pressure relief control parameter varies based on the change of the emulsification degree, wherein the parameter threshold comprises a target working pressure value and / or a target working temperature value that gradually increases in a direction that the emulsification degree changes from small to large or from weak to strong.

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

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

[0147] determine the pressure relief control parameter of the pressure cooking device 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, comprising:

[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, the pressure cooking device is controlled to enter the emulsification stage;

[0150] In the emulsification stage, the pressure relief valve is controlled to exhaust based on a preset exhaust parameter.

[0151] In some embodiments, the emulsification control module 703 controls the pressure relief valve to exhaust based on a preset exhaust parameter, comprising:

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

[0153] The first exhaust parameter comprises the number of exhaust times, and the exhaust duration and the 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 pressure relief valve to exhaust based on a preset exhaust parameter, comprising:

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

[0156] The second exhaust parameter comprises an exhaust opening and an 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 intermittently vent based on the pressure relief control parameter;

[0159] The pressure relief control parameter includes the number of venting, and the venting duration and the intermittent duration of a single venting cycle, and at least one of the pressure relief control parameters is different for different emulsification degrees.

[0160] In some embodiments, the pressure relief valve is also capable of adjusting 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 continuously vent or intermittently vent based on the pressure relief control parameter;

[0162] For continuous venting, the pressure relief control parameter includes the venting opening size and the venting duration, and for intermittent venting, the pressure relief control parameter includes the number of venting, the venting opening size, and the venting duration and the intermittent duration of a single venting cycle.

[0163] In actual applications, 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 a computer program in the memory to realize its functions.

[0164] It should be noted that the control device of the pressure cooking device provided in the above embodiments is only used as an example to illustrate the division of the above program modules, and in actual applications, the above processes can be completed by different program modules according to needs, that is, the internal structure of the device is divided into different program modules to complete all or part of the processes described above. In addition, the control device of the pressure cooking device and the control method of the pressure cooking device provided in the above embodiments belong to the same concept, and the specific implementation process is described in detail in the method embodiments, which will not be repeated here.

[0165] Based on the hardware implementation of the above program modules, and in order to realize the method of the embodiments of the present application, the embodiments of the present application also provide a pressure cooking device. Figure 8 Only the exemplary structure of the pressure cooking device is shown, not all structures, and the required Figure 8 part of the structure or the whole structure can be implemented.

[0166] As Figure 8As shown, the pressure cooking device 800 provided by the embodiments 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 communication between the components. The bus system 804 includes, in addition to the data bus, a power bus, a control bus and a status signal bus. However, for the purpose of clear illustration, all the buses are marked as the bus system 804 in the Figure 8

[0167] As shown, the pressure cooking device provided by the embodiments of the present application can further include a pot body 101, a cover body 102, a utensil 103, an emulsifying device 104 and a pressure relief valve 105. For details, reference can be made to the relevant description above, which will not be repeated here. Figure 1

[0168] The user interface 803 in the embodiments of the present application can be arranged on a control panel on the pressure cooking device, for example, can include but is not limited to at least one of the following: a key, a rotary switch, a touch screen, a display screen, an indicator light and a buzzer, etc.

[0169] The memory 802 in the embodiments of the present application is used to store various types of data to support the operation of the pressure cooking device. Examples of these data include any computer programs used for operation on the pressure cooking device.

[0170] The control method of the pressure cooking device disclosed by the embodiments of the present application can be applied in the processor 801 or implemented by the processor 801. The processor 801 can be an integrated circuit chip with signal processing capability. In the implementation process, the steps of the control method of the pressure cooking device can be completed by the integrated logic circuits or the instructions in the form of software in the processor 801. The processor 801 described above can be a general purpose processor, a digital signal processor (DSP), or other programmable logic device, discrete gate or transistor logic device, discrete hardware component, etc. The processor 801 can implement or execute the methods, steps and logic block diagrams disclosed in the embodiments of the present application. The general purpose processor can be a microprocessor or any conventional processor, etc. In combination with the steps of the method disclosed in the embodiments of the present application, the hardware decoding processor can be directly embodied to execute the steps, or a combination of hardware and software modules in the decoding processor can be executed. The software module can be located in a storage medium, which is located in the memory 802, and the processor 801 reads the information in the memory 802 and combines the hardware to complete the steps of the control method of the pressure cooking device provided by the embodiments of the present application.

[0171] ​​In an exemplary embodiment, the pressure cooking apparatus can be implemented by one or more Application Specific Integrated Circuits (ASICs), DSPs, Programmable Logic Devices (PLDs), Complex Programmable Logic Devices (CPLDs), Field Programmable Gate Arrays (FPGAs), general-purpose processors, controllers, microcontrollers (MCUs), microprocessors, or other electronic elements for performing the aforementioned methods.

[0172] It can be appreciated that the memory 802 can be a volatile memory or a nonvolatile memory, and can also include both volatile and nonvolatile memory. Among them, the nonvolatile 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 ferromagnetic random access memory (FRAM), a Flash Memory, a magnetic surface memory, an optical disc, 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) used as an external cache. By way of example and not limitation, many forms of RAM can be used, 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 (DDR SDRAM), Enhanced Synchronous Dynamic Random Access Memory (ESDRAM), Sync Link Dynamic Random Access Memory (SLDRAM), and Direct Rambus Random Access Memory (DRRAM).The memory described in the embodiments of the present application is intended to include, but not limited to, these and any other suitable type of memory.

[0173] In the example embodiments, the embodiments of the present application also provide a storage medium, i.e., a computer storage medium, which can be specifically a computer readable storage medium, such as a memory 802 storing a computer program, which can be executed by the processor 801 of the pressure cooking device to complete the steps of the method of the embodiments of the present application. The computer readable storage medium can be a ROM, a PROM, an EPROM, an EEPROM, a Flash Memory, a magnetic surface memory, an optical disc, or a CD-ROM memory, etc.

[0174] It should be noted that "first", "second", etc. are used to distinguish similar objects, and do not necessarily describe a specific order or sequence.

[0175] In the embodiments of the present application, unless otherwise explicitly specified and limited, "on" or "under" of a first feature to a second feature can include that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact through another feature between them. Moreover, "on", "above" and "on top of" of the first feature to the second feature includes that the first feature is directly above and obliquely above the second feature, or only indicates that the horizontal height of the first feature is higher than that of the second feature. "Under", "below" and "underneath" of the first feature to the second feature includes that the first feature is directly below and obliquely below the second feature, or only indicates that the horizontal height of the first feature is less than that of the second feature.

[0176] In addition, the technical solutions described in the embodiments of the present application can be arbitrarily combined 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, and any person skilled in the art can easily think of changes or replacements within the technical scope disclosed in the present application, which should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A control method of a pressure cooking apparatus, characterized by, The pressure cooking device comprises a pot, a cover and an emulsification device between the pot and the cover, the cover is provided with a pressure relief valve capable of at least adjusting the opening and closing state, and the method comprises: obtaining a first parameter indicating the emulsification degree; determining, based on the first parameter, a parameter threshold value for determining whether the pressure cooking device enters an emulsification stage or a pressure relief control parameter for controlling the pressure relief valve in the emulsification stage; based on the determined parameter threshold value, controlling the pressure cooking device to enter the emulsification stage and adjust the pressure relief valve, or, in the emulsification stage, adjusting the pressure relief valve based on the pressure relief control parameter; The emulsification degree at least includes two different emulsification degrees, and the parameter threshold value or the pressure relief control parameter changes based on the change of the emulsification degree, wherein the parameter threshold value includes a target working pressure value and / or a target working temperature value which gradually increases in the direction that the emulsification degree changes from small to large or from weak to strong; the emulsification device at least includes an emulsification hole for the liquid in the pot to pass through.

2. The method of claim 1, wherein, The method comprises: determining, based on the first parameter and a preset first mapping relationship, the target working pressure value and / or the target working temperature value of the pressure cooking device; or, determining, based on the first parameter and a preset second mapping relationship, the pressure relief control parameter of the pressure cooking device.

3. The method of claim 2, wherein, The method comprises: after determining that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage has been 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, then controlling the pressure cooking device to enter the emulsification stage; in the emulsification stage, controlling the pressure relief valve to exhaust based on a preset exhaust parameter.

4. The method of claim 3, wherein, The method comprises: based on a preset first exhaust parameter, controlling the pressure relief valve to exhaust intermittently; wherein the first exhaust parameter comprises the number of exhaust times and the exhaust time and the intermittent time of a single exhaust cycle.

5. The method of claim 3, wherein, The pressure relief valve can also adjust the opening size, and the method comprises: based on a preset second exhaust parameter, controlling the pressure relief valve to exhaust continuously; wherein the second exhaust parameter comprises the exhaust opening size and the exhaust duration.

6. The method of claim 1, wherein, The method comprises: in the emulsification stage, controlling the pressure relief valve to exhaust intermittently based on the pressure relief control parameter; wherein the pressure relief control parameter comprises the number of exhaust times and the exhaust time and the intermittent time of a single exhaust cycle, and at least one parameter in the pressure relief control parameter corresponding to different emulsification degrees is different.

7. The method of claim 1, wherein, The pressure relief valve can also be adjusted in 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 based on the pressure relief control parameter to continuously or intermittently release pressure; For continuous pressure release, the pressure relief control parameter includes a release opening size and a release duration; for intermittent pressure release, the pressure relief control parameter includes a release frequency, a release opening size, and a release duration and an intermittent duration of a single release cycle.

8. A control device of a pressure cooking appliance, characterized in that The pressure cooking device includes a pot, a cover, and an emulsification device between the pot and the cover, the cover is provided with a pressure relief valve capable of being adjusted at least to an open state and a closed state, and the control device includes: An acquisition module is configured to acquire a first parameter indicative of an emulsification degree; A determination module is configured to determine, based on the first parameter, a parameter threshold for determining whether the pressure cooking device enters an emulsification stage or a pressure relief control parameter for controlling pressure relief during the emulsification stage; An emulsification control module is configured 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 during the emulsification stage. The emulsification degree includes at least two levels of different emulsification degrees, 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 weak to strong; and the emulsification device includes at least an emulsification hole for the liquid in the pot to pass through.

9. A pressure cooking apparatus, characterized by, The pressure cooking device includes a pot, a cover, and an emulsification device between the pot and the cover, the emulsification device includes at least an emulsification hole for the liquid in the pot to pass through, the cover is provided with a pressure relief valve capable of being adjusted at least to an open state and a closed state, and the pressure cooking device further includes a processor and a memory for storing a computer program capable of running on the processor, wherein The processor is configured to execute the steps of the method of any one of claims 1 to 7 when running the computer program.

10. The pressure cooking apparatus of claim 9, wherein, The emulsification device includes: A spacer is configured to space the pot and the cover, the spacer has a support portion for supporting the pot, and the spacer is provided with an emulsification hole for the liquid in the pot to overflow to the spacer under the action of a pressure difference and a backflow hole for the liquid on the spacer to flow back to the pot.

11. The pressure cooking apparatus of claim 10, wherein, The emulsification device further includes: A one-way valve is provided corresponding to the backflow hole, configured to allow the liquid at the backflow hole to flow back to the pot in one direction.

12. The pressure cooking device according to claim 10, wherein The spacer includes a bottom plate and an annular baffle formed on an outer periphery of the bottom plate, an upper edge of the annular baffle forms the support portion, and the bottom plate is provided with at least one emulsification hole and at least one backflow hole.

13. The pressure cooking device according to claim 12, wherein The bottom plate has a high middle part and a low outer periphery, and comprises a disc in the middle part, an annular baffle extending downward from the periphery of the disc, an inclined baffle extending downward and obliquely at the bottom of the annular baffle, and a skirt extending horizontally at the outer periphery, the at least one emulsification hole is arranged on the annular baffle, and the at least one reflux hole is arranged on the skirt.

14. A storage medium having stored thereon a computer program, characterized in that The computer program is executed by a processor to implement the steps of the method of any one of claims 1 to 7.

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