Cooking equipment, control method and device thereof, equipment and storage medium
By using the control of the emulsification device and pressure relief valve in the cooking equipment, the continuous emulsification of the oil is achieved, which solves the problem of over-clearing the soup after draining, and improves the richness and taste of the soup.
Patent Information
- Application Number
- CN202310782120.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-06-28
- Publication Date
- 2024-12-31
AI Technical Summary
During the cooking process, the soup after oil treatment is too clear, resulting in poor emulsification effect and affecting the richness and taste of the soup.
By setting up an emulsification device in the cooking equipment and using the continuous opening or intermittent opening of the pressure relief valve, the opening time and heating power of the pressure relief valve are controlled according to the different cooking stages, and the continuous emulsification of the oil is achieved to ensure that the oil is emulsified and increased during the emulsification. In the concentrated stage, it precipitates out in large quantities and blends with the liquid, thereby improving the emulsification effect.
It effectively avoids the soup being too clear after draining, improves the emulsification effect, and ensures the richness and taste of the soup.
Smart Images
Figure CN119214454A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of household appliances, and in particular to a cooking device and a control method, device, equipment and storage medium thereof. Background Art
[0002] In order to improve the color, aroma and taste of soup, it is often necessary to make the soup emulsified. In the related art, there is a cooking device equipped with an emulsifying device, which can not only make the soup more rich and milky, but also improve the emulsification effect of the soup. In addition, in order to ensure the health of users, the oil produced by cooking needs to be drained.
[0003] However, during the cooking process, the soup after the oil-draining treatment is relatively clear, and the emulsification effect of the emulsifying device is not good, resulting in the soup not being rich enough after cooking, affecting the taste of the soup. Summary of the invention
[0004] In view of this, the embodiments of the present application provide a cooking device and a control method, device, equipment and storage medium thereof, which aim to improve the concentration and taste of the soup after draining the oil.
[0005] The technical solution of the embodiment of the present application is implemented as follows:
[0006] In a first aspect, an embodiment of the present application provides a control method for a cooking device, wherein the cooking device comprises a pot body, a cover body, and an emulsifying device, a cooking cavity is formed between the pot body and the cover body, the emulsifying device is arranged in the cooking cavity, and a pressure relief valve capable of adjusting an open and closed state is arranged on the cover body, the method comprising:
[0007] Determine that the current cooking stage is the emulsification and thickening stage;
[0008] The pressure relief valve is controlled to be opened continuously or intermittently to continuously emulsify the fat in the cooking cavity.
[0009] In some embodiments, determining that the current cooking stage is an emulsification and thickening stage comprises:
[0010] Obtaining the current cooking time of the cooking device;
[0011] Based on the mapping relationship between the current cooking time and the preset cooking stage and cooking time, determine whether the current cooking time is within the time interval of the emulsification and thickening stage. If so, determine that the current cooking stage is the emulsification and thickening stage, wherein the mapping relationship includes: the time interval of the cooking time corresponding to each cooking stage.
[0012] In some embodiments, the cooking device further comprises an oil draining device for separating the grease in the cooking cavity, the emulsifying device is disposed in the oil draining device, the cooking stage further comprises an oil draining stage, and the method further comprises:
[0013] Determine whether the current cooking time is within the time interval of the oil draining stage, and if so, determine that the current cooking stage is the oil draining stage, and control the cooking device to enter the oil draining stage;
[0014] Wherein, the oil drainage stage is located before the emulsification and thickening stage.
[0015] In some embodiments, controlling the pressure relief valve to be continuously opened or intermittently opened comprises:
[0016] Controlling the pressure relief valve to remain open for a first set time period; or,
[0017] The pressure relief valve is alternately controlled to be opened for a second set time and closed for a third set time.
[0018] In some embodiments, the cooking device further comprises a heating device for heating the pot body. If the cooking stage is an emulsification and thickening stage, the method further comprises:
[0019] The heating device is controlled to continuously heat at a set power.
[0020] In some embodiments, the method further comprises:
[0021] Determine that the operating time of the pressure relief valve being continuously opened is greater than or equal to a first set time threshold, and control the cooking device to enter a pressure relief stage; or,
[0022] Determine that the intermittent opening operation time of the pressure relief valve is greater than or equal to a second set time threshold, and control the cooking device to enter a pressure relief stage.
[0023] In some embodiments, the cooking device further comprises a heating device for heating the pot body, and controlling the cooking device to enter the oil draining stage comprises:
[0024] The heating device is controlled to heat intermittently or the pressure relief valve is controlled to open intermittently, and the grease in the cooking cavity is separated based on the oil draining device.
[0025] In some embodiments, the cooking device further comprises a heating device for heating the pot body, and controlling the cooking device to enter the pressure release stage comprises:
[0026] Controlling the heating device to stop heating;
[0027] The pressure relief valve is controlled to open until the pressure value in the cooking cavity is less than a set pressure value, and then the pressure relief valve is controlled to close.
[0028] In a second aspect, an embodiment of the present application provides a control device for a cooking device, the cooking device comprising a pot body, a cover body and an emulsifying device, a cooking cavity is formed in the pot body and the cover body, the emulsifying device is arranged in the cooking cavity, and a pressure relief valve capable of adjusting an open and closed state is arranged on the cover body, the control device comprising:
[0029] A determination module, used for determining that the current cooking stage is an emulsification and thickening stage;
[0030] The control module is used to control the pressure relief valve to be opened continuously or intermittently, so as to continuously emulsify the fat in the cooking cavity.
[0031] In a third aspect, an embodiment of the present application provides a cooking device, the cooking device further comprising: a processor and a memory for storing a computer program that can be run on the processor, wherein:
[0032] The processor is used to execute the steps of the method described in the first aspect of the embodiment of the present application when running a computer program.
[0033] 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.
[0034] The technical solution provided by the embodiment of the present application is that the cooking device includes a pot body, a cover body and an emulsifying device, a cooking cavity is formed between the pot body and the cover body, the emulsifying device is arranged in the cooking cavity, and the cover body is provided with a pressure relief valve capable of adjusting the opening and closing states, and the method includes: determining that the current cooking stage is the emulsification and concentration stage; controlling the pressure relief valve to be continuously opened or intermittently opened to continuously emulsify the fat in the cooking cavity. In this way, after determining that the cooking stage of the cooking device is the emulsification and concentration stage, a large amount of fat in the cooking cavity is precipitated at this time, and then controlling the pressure relief valve to be continuously opened or intermittently opened to continuously emulsify the fat in the cooking cavity, the soup is prevented from being too clear after draining the oil, the emulsification effect is improved, and the richness and taste of the soup are guaranteed. BRIEF DESCRIPTION OF THE DRAWINGS
[0035] Figure 1 This is a schematic diagram of the structure of a cooking device according to an embodiment of the present application;
[0036] Figure 2 This is a flow chart of a control method for a cooking device according to an embodiment of the present application;
[0037] Figure 3A schematic diagram of the structure of a cooking device provided with an oil draining and emulsifying device according to an embodiment of the present application;
[0038] Figure 4 This is a cross-sectional schematic diagram of an emulsification device according to an embodiment of the present application;
[0039] Figure 5 This is a schematic diagram of the structure of the oil draining emulsification device according to an embodiment of the present application;
[0040] Figure 6 This is a schematic diagram of a cooking stage curve for application example 1 of this application;
[0041] Figure 7 A schematic diagram of another cooking stage curve for the application example of this application;
[0042] Figure 8 A schematic diagram of another cooking stage curve for the application example of this application;
[0043] Fig. 9 A schematic diagram of another cooking stage curve for the application example of this application;
[0044] Fig.10 This is a schematic diagram of the structure of a control device for a cooking device according to an embodiment of the present application;
[0045] Fig.11 This is a schematic diagram of the structure of the cooking device according to an embodiment of the present application.
[0046] Description of reference numerals:
[0047] 1. cooking equipment; 11. pot body; 12. cover body; 13. oil draining and emulsifying device; 131. emulsifying device; 1311. emulsifying hole; 132. oil draining device; 1321. oil separator cap; 133. side wall hole; 14. cooking cavity; 15. heating device. DETAILED DESCRIPTION
[0048] The present application is further described in detail below in conjunction with the accompanying drawings and embodiments.
[0049] 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.
[0050] An embodiment of the present application provides a method for controlling a cooking device, where the cooking device may be a kitchen cooking device such as an electric rice cooker, an electric rice cooker, an electric pressure cooker, a stew pot, an induction cooker, and a health pot.
[0051] For example, Figure 1 As shown, the cooking device 1 includes: a pot body 11, a cover body 12 and an emulsifying device 131.
[0052] Here, a cooking cavity 14 is formed between the pot body 11 and the cover body 12. The inner cavity of the pot body 11 can be reasonably designed according to the needs. For example, the pot body 11 can be designed to be cylindrical or square, which is not limited in the implementation of the present application. The cover body 12 is used to cover the pot body 11.
[0053] For example, the cover 12 can be hinged on the pot body 11 or designed separately from the pot body 11, and a locking structure for locking and positioning is provided between the cover 12 and the pot body 11. In this way, when the cover 12 is covered on the pot body 11, a cooking cavity 14 can be formed.
[0054] Here, the cover body 12 is provided with a pressure relief valve ( Figure 1 not shown).
[0055] Here, the pressure relief valve can at least be adjusted to an open or closed state. For example, a control device based on the cooking device can adjust the action of the pressure relief valve and actively switch the open or closed state of the pressure relief valve.
[0056] It is understandable that the cover 12 is provided with an exhaust passage, and the pressure relief valve is arranged at the exhaust passage. The pressure relief valve can be a control valve (e.g., a solenoid valve) that does not support the adjustment of the opening size, and can be fully conducted when exhausting and fully closed when not exhausting, that is, the opening and closing states can be adjusted.
[0057] In some embodiments, the pressure relief valve may also be a magnetic valve capable of adjusting the opening degree, and the supply voltage of the magnetic valve is positively correlated with the opening degree thereof.
[0058] Here, the cooking cavity 14 can be used to hold food materials, for example, cereals such as rice, millet, mung beans, black beans, and soybeans, or meat materials such as pork, beef, mutton, chicken, and fish.
[0059] Here, the emulsifying device 131 is disposed in the cooking cavity 14. The liquid in the cooking cavity 14 passes through the emulsifying device 131 under the action of the pressure difference condition, and the emulsifying device 131 decomposes the macromolecular particles in the liquid in the cooking cavity 14 into small particles to form a stable emulsion, which then enters the cooking cavity 14 again, thereby promoting the emulsification and concentration of the liquid.
[0060] The present application embodiment provides a control method for a cooking device, such as Figure 2 As shown, the control method includes:
[0061] Step 201: Determine that the current cooking stage is the emulsification and thickening stage.
[0062] Here, the emulsification and thickening stage refers to the process of converting the larger fat particles on the surface of the liquid into smaller fat globules, promoting protein to wrap around fat or fat to wrap around protein or water molecules, so that they can blend with the liquid in the cooking cavity again, thereby improving the emulsification and thickening effect.
[0063] It is understandable that the cooking process of a cooking device generally includes multiple cooking stages, such as a heating stage, a pressure reduction stage, an emulsification and thickening stage, etc. The heating stage is mainly performed by heating until the temperature or pressure in the container reaches a set pressure. The pressure reduction stage is mainly performed by using the following pressure reduction methods: air cooling, natural cooling, water cooling, and opening and closing of a pressure relief valve to continuously reduce the pressure in the pot. Preferably, the pressure can be released by opening and closing a pressure relief valve.
[0064] Step 202: Control the pressure relief valve to be continuously opened or intermittently opened to continuously emulsify the fat in the cooking cavity.
[0065] Here, after determining that the current cooking stage is the emulsification and enrichment stage, the pressure relief valve is controlled to be continuously opened, and the liquid in the cooking cavity will continue to be in a boiling state under the effect of the exhaust of the pressure relief valve. At this time, the liquid in the cooking cavity continues to rise to the emulsification device. In the process of the liquid passing through the emulsification device, the emulsification device will continuously emulsify the liquid, especially continuously flushing the fat particles with larger particle size on the surface of the liquid in the cooking cavity to collide with small particles, and then continuously blending with the liquid in the cooking cavity, thereby improving the emulsification effect.
[0066] Here, during the emulsification and concentration stage, the pressure relief valve is controlled to open intermittently, the liquid is continuously in an intermittent boiling state, and the liquid in the cooking cavity continuously flows into the emulsification device multiple times, thereby continuously emulsifying the liquid in the cooking cavity multiple times, especially for fat particles with large particle size on the surface of the liquid in the cooking cavity, which can be continuously flushed to form fat particles with small particle size.
[0067] For example, the frequency of intermittent opening of the pressure relief valve can be set higher, so that the liquid in the cooking chamber can continue to boil multiple times within the same period of time, thereby increasing the intensity and energy of flushing the large molecular fat particles on the surface of the liquid, enhancing the emulsification effect, and achieving emulsification and thickening.
[0068] In this way, by determining that the cooking stage of the cooking equipment is the emulsification and thickening stage, at this time a large amount of fat in the cooking cavity is precipitated, and then the pressure relief valve is controlled to be opened continuously or intermittently, the fat in the cooking cavity is continuously emulsified, avoiding the soup being too clear after draining the oil, improving the emulsification effect, and ensuring the richness and taste of the soup.
[0069] In some embodiments, determining that the current cooking stage is the emulsification and thickening stage includes:
[0070] Get the current cooking time of the cooking device;
[0071] Based on the mapping relationship between the current cooking time and the preset cooking stage and cooking time, determine whether the current cooking time is within the time interval of the emulsification and thickening stage. If so, determine that the current cooking stage is the emulsification and thickening stage, wherein the mapping relationship includes: the time interval of the cooking time corresponding to each cooking stage.
[0072] Here, different cooking stages correspond to different cooking times. For example, the cooking stage includes a heating stage and a seasoning stage. Generally speaking, the heating stage corresponds to a shorter cooking time because in the early stage of cooking, the temperature needs to be raised to heat the ingredients in the cooking chamber so that they are cooked. The seasoning stage corresponds to a longer cooking time and is in the late stage of cooking because the ingredients need to be cooked and only the last step of freshness enhancement is needed. Here, users can adjust the cooking time corresponding to different cooking stages as needed.
[0073] Here, the preset mapping relationship between cooking stages and cooking durations includes the duration intervals of the cooking durations corresponding to the cooking stages. The mapping relationship reflects the duration intervals of the cooking durations corresponding to the cooking stages, and the cooking durations and duration intervals corresponding to the cooking stages are different.
[0074] Exemplarily, the mapping relationship between the preset cooking stages and the cooking duration may be represented by a preset cooking stage curve, wherein the preset cooking stage curve is a curve showing the changes of each cooking stage over time.
[0075] Here, based on the mapping relationship between the current cooking time and the preset cooking stage and cooking time, it can be determined whether the current cooking time is within the time interval of the emulsification and thickening stage. If so, it can be determined that the current cooking stage is the emulsification and thickening stage.
[0076] In some embodiments, the cooking device further includes an oil draining device 132 for separating the grease in the cooking cavity, and the emulsifying device 131 is disposed in the oil draining device 132 .
[0077] like Figure 3 As shown, the embodiment of the present application also provides a cooking device provided with an oil draining emulsification device 13, which can filter oil by isolating part of the grease while promoting liquid emulsification. The oil draining emulsification device 13 includes an emulsification device 131 and an oil draining device 132, and the emulsification device 131 is arranged in the oil draining device 132.
[0078] During the emulsification and thickening stage, the oil is drained out by the oil draining device 132 in the oil draining and emulsifying device 13, and the emulsifying device 131 converts the fat particles with larger particle size on the surface of the liquid into fat globules with smaller particle size, promoting protein to wrap around fat or fat to wrap around protein or water molecules, and blending with the liquid in the cooking cavity again, thereby improving the emulsification and thickening effect.
[0079] Here, if Figure 4 As shown, the emulsifying device 131 allows the soup to pass through the emulsifying hole 1311 under pressure difference conditions. In this process, since the liquid suddenly passes through the small space of the emulsifying hole 1311 from a large space and under pressure difference conditions, the liquid flow rate will be greatly increased, so that the macromolecular particles (such as fat, protein, etc.) in the liquid will continue to collide during the pressurization process of the emulsifying device 131 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 emulsifying device 131, this situation of protein wrapping fat or fat wrapping protein will form a stable emulsion, and when it enters the cooking cavity 14 again, it will promote the liquid to be richer and milkier, thereby achieving emulsification and thickening.
[0080] Here, if Figure 5 As shown, the oil draining device 132 includes an oil separator cap 1321. By improving the oil separator cap 1321, an emulsifying device 131 can be added to the oil draining device 132. The emulsifying device 131 is arranged in the oil draining device 132, so that the liquid can not only flow in the oil draining device 132, but also pass through the hole 1311 in the emulsifying device 131, and the emulsifying device 131 can increase the thickness of the soup. The oil draining device 132 will isolate part of the grease, so that the oil can be filtered and the soup concentration can be increased at the same time.
[0081] Here, if Figure 5 As shown, the oil draining emulsification device also includes a side wall hole 133, and the liquid soup can pass through the side wall hole for oil draining treatment. For example, the side wall hole 133 can also be eliminated, so that the liquid soup will have a greater energy and probability to pass through the oil filtering emulsification device 13, and the emulsification and oil filtering effects will be improved.
[0082] The cooking stage also includes an oil draining stage, and the control method also includes:
[0083] Determine whether the current cooking time is within the time interval of the oil draining stage, if so, determine that the current cooking stage is the oil draining stage, and control the cooking device to enter the oil draining stage;
[0084] Among them, the oil drainage stage is before the emulsification and thickening stage.
[0085] Here, the cooking stage also includes an oil draining stage. In the oil draining stage, the liquid in the cooking cavity will be drained. During the oil draining process, the liquid will continuously float up and reflux to separate out the grease.
[0086] Here, the oil draining stage is before the emulsification and thickening stage, because after the oil draining process, a large amount of oil is precipitated, and the particle size of the precipitated oil is large. Continuous emulsification or multiple emulsifications are required to decompose these large-particle oils into smaller fat globules and dissolve them in the liquid in the cooking chamber.
[0087] Here, the oil draining stage also has a corresponding time interval, and it is determined whether the current cooking time is within the time interval of the oil draining stage. If so, the current cooking stage is determined to be the oil draining stage, and the cooking equipment is controlled to enter the oil draining stage.
[0088] In some embodiments, controlling the pressure relief valve to be continuously opened or intermittently opened includes:
[0089] Control the pressure relief valve to remain open for a first set time; or,
[0090] The pressure relief valve is alternately controlled to be opened for a second set time and closed for a third set time.
[0091] Here, the pressure relief valve is controlled to be continuously opened for a first set time. Under the exhaust action of the pressure relief valve, the emulsification device continuously emulsifies the grease on the surface of the liquid within the first set time to achieve the effect of emulsification and concentration. The first set time can be set by the user based on experience, and the range of the first set time can be 5-30 minutes (min).
[0092] Alternatively, the pressure relief valve can be alternately controlled to open for a second set time and closed for a third set time, that is, the liquid in the cooking chamber is controlled to boil within the second set time and then stop boiling for the third set time, and this cycle is repeated. Here, the second set time and the third set time are shorter. In this way, the pressure relief valve can be frequently controlled to open during the emulsification and thickening stage, and the oil can be continuously emulsified to achieve emulsification and thickening.
[0093] In some embodiments, the cooking device further comprises a heating device 15 for heating the pot body.
[0094] Here, if Figure 3 As shown, the cooking device also includes a heating device 15, which can be an electric heating wire or an electric heating plate in contact with the pot body 11, or can be a hot plate, IH (induction heat, electromagnetic heating), a heating belt, and far infrared and other heating means, which are not limited in the embodiments of the present application.
[0095] If the cooking stage is an emulsification and thickening stage, the control method further includes:
[0096] The heating device is controlled to heat continuously at the set power.
[0097] Here, when the cooking stage is the emulsification and thickening stage, while controlling the opening state of the pressure relief valve, it is also necessary to control the heating device to set the power for continuous heating, so as to ensure that the liquid can always be in a boiling state and the pressure difference can be guaranteed.
[0098] Here, the heating device can be controlled to continuously heat with a set fixed power, or the heating device can be controlled to continuously heat with a gradually increasing power within a set power range. Here, the set power range is 600-2200 watts (W).
[0099] In some embodiments, the control method further includes:
[0100] Determine that the operating time of the pressure relief valve being continuously opened is greater than or equal to a first set time threshold, and control the cooking device to enter a pressure relief stage; or,
[0101] Determine that the intermittent opening operation time of the pressure relief valve is greater than or equal to the second set time threshold, and control the cooking device to enter the pressure relief stage.
[0102] Here, by determining that the operating time of the pressure relief valve continuously opened is greater than or equal to the first set time threshold or the operating time of the pressure relief valve intermittently opened is greater than or equal to the second set time threshold, the cooking equipment has completed the emulsification and thickening operation, and the cooking equipment is controlled to enter the pressure relief stage.
[0103] Here, the pressure relief stage refers to the process of reducing the pressure value in the cooking equipment to a normal pressure value. The pressure relief stage generally corresponds to a longer cooking time, which is usually the last stage of cooking. After the pressure relief stage is completed, the cooking is over.
[0104] In some embodiments, the cooking device further comprises a heating device 15 for heating the pot body, and controlling the cooking device to enter the oil draining stage comprises:
[0105] The heating device is controlled to heat intermittently or the pressure relief valve is controlled to open intermittently, and the grease in the cooking cavity is separated based on the oil draining device.
[0106] Here, there are two ways to control the cooking equipment to enter the oil draining stage: (1) intermittent heating by controlling the heating device. Specifically, the power of the heating device is adjusted to control the heating of the heating device. At this time, the pressure relief valve of the cooking equipment is lifted up, the air is exhausted, the soup boils, and the grease continues to float up. After a period of time, the cooking equipment is controlled to stop heating and the pressure relief valve is closed. Because the bottom of the oil draining device is connected to the soup, the soup continuously flows back into the pot. After the soup surface is still, it continues to be heated, and this process is repeated to achieve the oil draining effect. (2) By controlling the opening and closing time of the pressure relief valve, the tumbling of the soup is controlled to achieve the oil draining effect.
[0107] In some embodiments, the cooking device further includes a heating device 15 for heating the pot body, and controlling the cooking device to enter the pressure release stage includes:
[0108] Control the heating device to stop heating;
[0109] The pressure relief valve is controlled to open until the pressure value in the cooking chamber is less than the set pressure value, and then the pressure relief valve is controlled to close.
[0110] In some embodiments, controlling the cooking device to enter the pressure relief stage includes controlling the heating device to stop heating, at which time the liquid in the cooking cavity stops boiling and the liquid flows back into the cooking cavity, and controlling the pressure relief valve to open until the pressure value in the cooking cavity is less than the set pressure value.
[0111] Here, the set pressure value may be a normal pressure value or a set pressure value. When the pressure in the cooking cavity is less than the set pressure value, the pressure relief valve is controlled to close, and the pressure relief stage ends.
[0112] Below, a control method for a cooking device is illustrated with reference to an application example.
[0113] In the related art, there are a large number of cooking products with oil draining / oil filtering / oil removal functions on the market. However, after cooking with the above products, a lot of oil will precipitate on the surface of the liquid, but the remaining soup is relatively clear and not rich enough.
[0114] Based on this, this application example provides a control method for cooking equipment, which mainly promotes the continuous emulsification of protein and fat dissolved during the cooking process to form a stable emulsion, improve the soup making effect, and achieve emulsification and thickening.
[0115] In this application example, the mapping relationship between the preset cooking stage and the cooking time is a preset cooking stage curve, which reflects the relationship between each cooking stage and the change in cooking time, and the pressure relief valve is a solenoid valve.
[0116] like Figure 6As shown, the cooking stage of this application example mainly includes the following four stages. The implementation process of the control method of this application example is specifically described below in combination with the following four stages.
[0117] Phase 1: Warming up phase.
[0118] After the ingredients and water are added to the cooking chamber, the temperature or pressure in the container is heated to a set pressure value. For example, the corresponding time interval of the stage 1 heating phase is t1. Within the range of t1, the temperature in the cooking chamber is raised to a set pressure value or temperature value. The set pressure value here can be 0-200 kilopascals (kPa), and t1 is 15-60 minutes (min).
[0119] Stage 2: Oil drainage stage.
[0120] Determine whether the current cooking time is within the time interval of the oil draining stage, if so, determine that the current cooking stage is the oil draining stage, and control the cooking device to enter the oil draining stage;
[0121] Among them, the oil drainage stage is before the emulsification and thickening stage.
[0122] Assuming that the current cooking time is t, the time interval corresponding to the stage 2 oil draining stage is t2, determine whether the current cooking time t is within the time interval of t2. If not, it proves that the current cooking stage is not in the oil draining stage, but in other stages. At this time, the cooking equipment should be controlled to enter other cooking stages; if so, the cooking equipment should be controlled to enter the oil draining stage.
[0123] The cooking device also includes a heating device for heating the pot body, and controlling the cooking device to enter the oil draining stage includes:
[0124] The heating device is controlled to heat intermittently or the solenoid valve is controlled to open intermittently, and the grease in the cooking cavity is separated based on the oil draining device.
[0125] In the stage 2 of this application example, the oil draining stage is shown in Table 1 below: intermittent heating can be controlled by (1): increasing the heating power of the heating device, where the heating power range is 300-2200W, the solenoid valve is lifted to exhaust the soup, the soup boils, and the grease floats up continuously. After heating for a period of 4-20s, the heating power is reduced, and the heating is stopped for a period of 5-60s, at which time the solenoid valve is closed. When the solenoid valve is closed, the bottom of the oil draining device is connected to the soup, and the soup continuously flows back into the pot. After the soup surface is left to stand, the grease is precipitated. The cooking time t2 corresponding to the oil draining stage here is 3-30min. Within the t2 time range of 3-30min, the heating power is repeatedly adjusted to achieve the oil draining effect.
[0126] Table 1
[0127]
[0128] Or (2) control the solenoid valve to open intermittently: by controlling the on / off time of the solenoid valve, the boiling of the soup can be controlled, thereby achieving the oil draining effect.
[0129] As shown in Table 2 below:
[0130] The fixed opening and closing time of the control solenoid valve is: valve opening time: 4-20s; valve closing time: 5-60s.
[0131] The cooking time t2 corresponding to the oil draining stage here is 3-30 minutes. Within the t2 time range of 3-30 minutes, the electromagnetic is controlled to open and close repeatedly with a fixed opening and closing time, thereby achieving the oil draining effect.
[0132] Table 2
[0133]
[0134] During the oil draining stage, the solenoid valve must be closed for a certain period of time so that there is a certain interval between exhausts, which is used to drain the grease after the soup flows back.
[0135] Stage 3: Emulsification and thickening stage.
[0136] Get the current cooking time of the cooking device;
[0137] Based on the current cooking time and the preset cooking stage curve, determine whether the current cooking time is within the time interval of the emulsification and thickening stage. If so, determine that the current cooking stage is the emulsification and thickening stage, wherein the preset cooking stage curve includes: the time interval of the cooking time corresponding to each cooking stage.
[0138] Assume that the current cooking time is t, Figure 6 In the preset cooking stage curve, the time interval corresponding to stage 3 is t3. Determine whether the current cooking time t is within the time interval of t3. If not, it proves that the current cooking stage is not in the emulsification and thickening stage, but in other stages. At this time, the cooking equipment should be controlled to enter other cooking stages; if so, it is determined that the current cooking stage is the emulsification and thickening stage.
[0139] Determine that the current cooking stage is the emulsification and thickening stage;
[0140] The solenoid valve is controlled to be opened continuously or intermittently to continuously emulsify the fat in the cooking chamber.
[0141] Here, the emulsification and thickening stage is mainly to allow the liquid in the cooking chamber to be continuously flushed, especially the liquid passes through the emulsification device from a large space into a small space, which increases the energy and speed, thereby continuously turning the fat on the surface of the liquid into smaller fat globules, which are then continuously blended with protein, thereby enhancing the emulsification effect.
[0142] Therefore, during the emulsification and thickening stage, the liquid solenoid valve needs to be controlled to be continuously opened or intermittently opened so that the liquid continues to boil up, and then the fat in the cooking chamber is continuously emulsified.
[0143] Control the solenoid valve to open continuously or intermittently, including:
[0144] Control the solenoid valve to remain open for a first set time; or,
[0145] The solenoid valve is alternately controlled to be opened for a second set time and closed for a third set time.
[0146] Here, as shown in Table 1 above:
[0147] In stage 3, the emulsification and enrichment stage, the oil in the cooking chamber can be continuously emulsified by controlling the solenoid valve to open for the first set time. The first set time corresponding to stage 2, i.e., the time interval t3 corresponding to the emulsification and enrichment stage, is 5-30 min.
[0148] Here, as shown in Table 2 above:
[0149] In stage 3, the emulsification and enrichment stage, the oil in the cooking chamber can be continuously emulsified by controlling the solenoid valve to open and close continuously. The cooking time corresponding to stage 2 is t3=5-30min. For example, the solenoid valve is alternately controlled to open for the second set time and close for the third set time.
[0150] As shown in Table 3:
[0151] The second setting time is 1-3 seconds (s), and the third setting time is 0-4s.
[0152] Table 3
[0153]
[0154] Compared with other stages, such as the oil drainage stage, in stage 3, the emulsification and thickening stage, the solenoid valve can be continuously opened or the solenoid valve can be continuously opened and closed (similar to the boiling of an open flame pressure cooker under overpressure), and in this stage, the third set time length can be much shorter than the closing time of the solenoid valve in the oil drainage stage. The frequency of opening of the solenoid valve is high, and the solenoid valve can be opened frequently.
[0155] By determining that the cooking stage of the cooking equipment is the emulsification and thickening stage, at which time a large amount of fat in the cooking cavity is precipitated, the solenoid valve is controlled to be opened continuously or intermittently to continuously emulsify the fat in the cooking cavity, thereby avoiding the soup being too clear after draining the oil, improving the emulsification effect, and ensuring the richness and taste of the soup.
[0156] Phase 4: Pressure relief phase:
[0157] Determine that the operating time of the solenoid valve being continuously opened is greater than or equal to a first set time threshold, and control the cooking device to enter a pressure relief stage; or,
[0158] Determine that the intermittent opening operation time of the solenoid valve is greater than or equal to the second set time threshold, and control the cooking device to enter the pressure relief stage.
[0159] Control the cooking equipment to enter the pressure relief stage, including:
[0160] Control the heating device to stop heating;
[0161] The solenoid valve is controlled to open until the pressure value in the cooking chamber is less than the set pressure value, and then the solenoid valve is controlled to close.
[0162] In this application example, the solenoid valve may be controlled to open until the cooking time interval t4 corresponding to the pressure relief stage is exceeded, and then the solenoid valve is controlled to close.
[0163] If the cooking stage is an emulsification and thickening stage, the control method further includes:
[0164] The heating device is controlled to heat continuously at the set power.
[0165] Here, when the cooking stage is the emulsification and thickening stage, while controlling the opening state of the solenoid valve, it is also necessary to control the heating device to set the power for continuous heating, so as to ensure that the liquid can always be in a boiling state and the pressure difference can be guaranteed.
[0166] Here, the heating device can be controlled to continuously heat at a set fixed power, or the heating device can be controlled to continuously heat at a gradually increasing power within a set power range. Here, the set power range is 600-2200W.
[0167] In this application example, the preset cooking stage curves also include the following three examples.
[0168] Example 1: Figure 7 As shown, the cooking stage includes the following four stages:
[0169] Stage 1: Heating stage;
[0170] Phase 2: Pressure relief phase;
[0171] Stage 3: Oil drainage stage;
[0172] Stage 4: Emulsification and thickening stage.
[0173] In this example, the oil draining stage is in the later stage of cooking, and the pressure is generally low in this stage. At this time, the emulsification and thickening process can use the technology of the above solution, or it can be set under normal pressure conditions, that is, through the sensor to identify that the pressure or temperature in the container does not exceed the external pressure, the heating power is adjusted automatically to continuously emulsify the oil in the cooking cavity to achieve emulsification and thickening.
[0174] Example 2: If Figure 8 As shown, the cooking phase includes the following three stages:
[0175] Stage 1: Heating and draining oil;
[0176] Phase 2: Pressure relief phase;
[0177] Stage 3: Emulsification and thickening stage.
[0178] The main difference between Example 2 and Example 1 is that stage 1 includes the oil draining stage, that is, stage 1 is the heating and oil draining stage. In this stage, after the cooking reaches the set pressure or temperature, the oil draining program is started, so that after the pressure release stage, the insoluble fat continues to float up and eventually gathers more on the surface. The solution of the emulsification and thickening stage in Example 1 can also be used in Example 2.
[0179] Example 3: Fig. 9 As shown, the cooking phase includes the following three stages:
[0180] Phase 1: Cooking Phase:
[0181] Phase 2: Pressure relief phase;
[0182] Stage 3: Emulsification and thickening stage
[0183] The main difference between this solution and the above extension 2 is that some products do not exhaust during the cooking stage, i.e., stage 1, and less fat is dissolved at this time. However, during stage 3, the solenoid valve is controlled to be continuously opened, so that the fat dissolved during exhaust continuously flows into the oil draining device of the component, so that oil draining and emulsification and concentration can be achieved simultaneously.
[0184] 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 cooking device, which corresponds to the control method of the cooking device mentioned above, and each step in the embodiment of the control method of the cooking device mentioned above is also fully applicable to the embodiment of the control device of the cooking device.
[0185] like Fig.10As shown, the control device of the cooking device includes a determination module 1001 and a control module 1002. The determination module 1001 is used to determine that the current cooking stage is the emulsification and thickening stage; the control module 1002 is used to control the pressure relief valve to be continuously opened or intermittently opened to continuously emulsify the fat in the cooking cavity.
[0186] In some embodiments, the control device of the cooking device further includes an acquisition module 1003 for acquiring the current cooking time of the cooking device;
[0187] The determination module 1001 is also used to determine whether the current cooking time is within the duration interval of the emulsification and thickening stage based on the mapping relationship between the current cooking time and the preset cooking stage and cooking time. If so, the current cooking stage is determined to be the emulsification and thickening stage, wherein the mapping relationship includes: the duration interval of the cooking time corresponding to each cooking stage.
[0188] In some embodiments, the cooking equipment also includes an oil draining device for separating the oil in the cooking cavity, the emulsification device is arranged in the oil draining device, the cooking stage also includes an oil draining stage, and the determination module 1001 is also used to determine whether the current cooking time is within the time interval of the oil draining stage. If so, the current cooking stage is determined to be the oil draining stage, and the cooking equipment is controlled to enter the oil draining stage; wherein, the oil draining stage is before the emulsification and thickening stage.
[0189] In some embodiments, the control module 1002 is further configured to control the pressure relief valve to be continuously opened for a first set time period; or, alternately control the pressure relief valve to be opened for a second set time period and closed for a third set time period.
[0190] In some embodiments, the cooking device further includes a heating device for heating the pot body. If the cooking stage is the emulsification and thickening stage, the control module 1002 is further used to control the heating device to set the power for continuous heating.
[0191] In some embodiments, the determination module 1001 is further used to determine that the operating time of the pressure relief valve being continuously opened is greater than or equal to a first set time threshold, and control the cooking device to enter a pressure relief stage; or,
[0192] Determine that the intermittent opening operation time of the pressure relief valve is greater than or equal to the second set time threshold, and control the cooking device to enter the pressure relief stage.
[0193] In some embodiments, the control module 1002 is further used to control the intermittent heating of the heating device or the intermittent opening of the pressure relief valve, and to separate the grease in the cooking cavity based on the oil draining device.
[0194] In some embodiments, the cooking device further includes a heating device for heating the pot body, and the cooking device is controlled to enter the pressure release stage, and the control module 1002 is further used to control the heating device to stop heating;
[0195] The pressure relief valve is controlled to open until the pressure value in the cooking chamber is less than the set pressure value, and then the pressure relief valve is controlled to close.
[0196] In actual application, the determination module 1001, the control module 1002 and the determination module 1003 can be implemented by a processor of the cooking device. Of course, the processor needs to run the computer program in the memory to realize its function.
[0197] It should be noted that: the control device of the cooking device provided in the above embodiment only uses the division of the above program modules as an example when controlling the 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 cooking device provided in the above embodiment and the control method embodiment of the cooking device belong to the same concept. The specific implementation process is detailed in the method embodiment and will not be repeated here.
[0198] 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 cooking device. Fig.11 Only an exemplary structure of the cooking device is shown, not all structures, and can be implemented as needed. Fig.11 Partial or complete structure shown.
[0199] like Fig.11 As shown, the cooking device 1100 provided in the embodiment of the present application includes: at least one processor 1101, a memory 1102 and a user interface 1103. The various components in the cooking device 1100 are coupled together through a bus system 1104. It can be understood that the bus system 1104 is used to realize the connection and communication between these components. In addition to the data bus, the bus system 1104 also includes a power bus, a control bus and a status signal bus. However, for the sake of clarity, Fig.11 Various buses are labeled as bus system 1104 .
[0200] like Figure 2 As shown, the cooking device of the embodiment of the present application may further include: a pot body 11, a cover body 12, an oil draining and emulsifying device 13, an emulsifying device 131, an emulsifying hole 1311, an oil draining device 132, an oil separator cap 1321, a side wall hole 133, a cooking cavity 14 and a heating device 15. For details, please refer to the above related descriptions, which will not be repeated here.
[0201] The user interface 1103 in the embodiment of the present application can be set on the control panel of the 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.
[0202] The memory 1102 in the embodiment of the present application is used to store various types of data to support the operation of the cooking device. Examples of such data include: any computer program used to operate on the cooking device.
[0203] The control method of the cooking device disclosed in the embodiment of the present application can be applied to the processor 1101, or implemented by the processor 1101. The processor 1101 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the control method of the cooking device can be completed by the hardware integrated logic circuit or software instructions in the processor 1101. The above-mentioned processor 1101 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 1101 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 1102. The processor 1101 reads the information in the memory 1102 and completes the steps of the control method of the cooking device provided in the embodiment of the present application in combination with its hardware.
[0204] In an exemplary embodiment, the 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.
[0205] It can be understood that the memory 1102 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.
[0206] 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 1102 storing a computer program, and the computer program can be executed by a processor 1101 of the 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.
[0207] 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.
[0208] 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.
[0209] In addition, the technical solutions described in the embodiments of the present application can be combined arbitrarily without conflict.
[0210] 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 cooking device, characterized in that: The cooking device comprises a pot body, a cover body and an emulsifying device, a cooking cavity is formed between the pot body and the cover body, the emulsifying device is arranged in the cooking cavity, and a pressure relief valve capable of adjusting an open and closed state is arranged on the cover body, and the method comprises: Determine that the current cooking stage is the emulsification and thickening stage; The pressure relief valve is controlled to be opened continuously or intermittently to continuously emulsify the fat in the cooking cavity.
2. The method according to claim 1, characterized in that Determining that the current cooking stage is the emulsification and thickening stage includes: Obtaining the current cooking time of the cooking device; Based on the mapping relationship between the current cooking time and the preset cooking stage and cooking time, determine whether the current cooking time is within the time interval of the emulsification and thickening stage. If so, determine that the current cooking stage is the emulsification and thickening stage, wherein the mapping relationship includes: the time interval of the cooking time corresponding to each cooking stage.
3. The method according to claim 2, characterized in that The cooking device further comprises an oil draining device for separating the grease in the cooking cavity, the emulsifying device is arranged in the oil draining device, the cooking stage further comprises an oil draining stage, and the method further comprises: Determine whether the current cooking time is within the time interval of the oil draining stage, and if so, determine that the current cooking stage is the oil draining stage, and control the cooking device to enter the oil draining stage; Wherein, the oil drainage stage is located before the emulsification and thickening stage.
4. The method according to claim 1, characterized in that The controlling the pressure relief valve to be opened continuously or intermittently comprises: Controlling the pressure relief valve to remain open for a first set time period; or, The pressure relief valve is alternately controlled to be opened for a second set time and closed for a third set time.
5. The method according to claim 1, characterized in that The cooking device further comprises a heating device for heating the pot body. If the cooking stage is an emulsification and thickening stage, the method further comprises: The heating device is controlled to continuously heat at a set power.
6. The method according to claim 1, characterized in that The method further comprises: Determine that the operating time of the pressure relief valve being continuously opened is greater than or equal to a first set time threshold, and control the cooking device to enter a pressure relief stage; or, Determine that the intermittent opening operation time of the pressure relief valve is greater than or equal to a second set time threshold, and control the cooking device to enter a pressure relief stage.
7. The method according to claim 3, characterized in that The cooking device further comprises a heating device for heating the pot body, and controlling the cooking device to enter the oil draining stage comprises: The heating device is controlled to heat intermittently or the pressure relief valve is controlled to open intermittently, and the grease in the cooking cavity is separated based on the oil draining device.
8. The method according to claim 6, characterized in that The cooking device further comprises a heating device for heating the pot body, and controlling the cooking device to enter a pressure relief stage comprises: Controlling the heating device to stop heating; The pressure relief valve is controlled to open until the pressure value in the cooking cavity is less than a set pressure value, and then the pressure relief valve is controlled to close.
9. A control device for a cooking device, characterized in that: The cooking device comprises a pot body, a cover body and an emulsifying device, wherein a cooking cavity is formed in the pot body and the cover body, the emulsifying device is arranged in the cooking cavity, a pressure relief valve capable of adjusting the opening and closing states is arranged on the cover body, and the control device comprises: A determination module, used for determining that the current cooking stage is an emulsification and thickening stage; The control module is used to control the pressure relief valve to be opened continuously or intermittently, so as to continuously emulsify the fat in the cooking cavity.
10. A cooking device, characterized in that: The cooking device further comprises: a processor and a memory for storing a computer program that can be run on the processor, wherein: The processor is used to execute the steps of the method according to any one of claims 1 to 8 when running a computer program.
11. 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.