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

Abstract

The invention discloses pressure cooking equipment, a control method and device thereof and a storage medium. The pressure cooking equipment comprises a pot, a cover body and an emulsifying device located between the pot and the cover body, and a pressure limiting device is arranged on the cover body. The method comprises the steps that it is determined that the pressure cooking equipment starts an emulsifying function, at least one time of emulsifying control is achieved on the basis of switching of heating power values in the emulsifying stage, and each time of emulsifying control comprises the steps that heating is conducted at a first power value, and heating is conducted at a second power value; the pressure increasing stage is used for determining that the working pressure value of the pressure cooking equipment reaches the first set pressure value and / or the working temperature value of the pressure cooking equipment reaches the temperature threshold value corresponding to the first set pressure value; and the pressure reducing stage is used for stopping heating or heating at a second power value. Based on the emulsifying device, the emulsifying efficiency in the emulsifying stage can be effectively improved, in addition, emulsifying control is carried out based on power switching, and food overflow can be avoided while accelerated emulsifying of the emulsifying device is effectively guaranteed.

Description

Technical Field

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

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

[0003] In related cooking techniques, open flame boiling or adding food additives are usually used to enhance the emulsification effect of soups. However, open flame boiling is time-consuming and complicated to operate, and food additives not only easily change the original flavor of the soup, but are also more likely to cause food safety issues.

[0004] In addition, for pressure cooking equipment, the liquid in the pot can be boiled by exhausting the air, and the bubbles generated by the boiling phenomenon of the liquid and other foods violently collide with the solid food, causing the solid food to be gradually torn apart, thereby allowing the water to merge with the torn food and making the soup thicker. However, this method also has the disadvantages of poor emulsification collision effect caused by boiling and difficulty in effectively controlling the emulsification effect. Summary of the invention

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

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

[0007] In a first aspect, an embodiment of the present application provides a control method for a pressure cooking device, wherein the pressure cooking device comprises: a pot, a cover, and an emulsifying device located between the pot and the cover, wherein a pressure limiting device is provided on the cover, and the pressure limiting device is used to limit the working pressure of the pressure cooking device to not exceed a first set pressure value, and the method comprises:

[0008] If it is determined that the pressure cooking device starts the emulsification function, then in the emulsification stage, at least one emulsification control is implemented based on the switching of the heating power value, wherein each emulsification control includes: heating with a first power value until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold value corresponding to the first set pressure value. The pressure reduction stage, and stopping heating or heating with a second power value; the second power value is less than the first power value.

[0009] In some embodiments, the method further comprises:

[0010] Obtaining a working pressure value and / or a working temperature value of the pressure cooking device;

[0011] If it is determined that the working pressure value is less than or equal to the second set pressure value, and / or the working temperature value is less than or equal to the temperature threshold corresponding to the second set pressure value, then returning to the pressure increasing stage of heating with the first power value, until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold corresponding to the first set pressure value, then exiting the pressure increasing stage, and entering the pressure decreasing stage of stopping heating or heating with the second power value;

[0012] Wherein, the second set pressure value is smaller than the first set pressure value.

[0013] In some embodiments, the method further comprises:

[0014] Counting the number of times of the emulsification control;

[0015] If it is determined that the number of times is greater than the preset number threshold, the emulsification stage is exited.

[0016] In some embodiments, the method further comprises:

[0017] Obtaining input parameters of the pressure cooking device;

[0018] The preset number threshold is determined based on the input parameter.

[0019] In some embodiments, obtaining the input parameters of the pressure cooking device includes at least one of the following:

[0020] Get a food type parameter indicating the type of food;

[0021] Get the gear parameter indicating the cooking gear;

[0022] An emulsification degree parameter indicating the emulsification degree is obtained.

[0023] In some embodiments, determining that the pressure cooking device starts the emulsification function includes:

[0024] After determining that the emulsifying device is in place, the emulsifying function is triggered, and the pre-stage before the emulsifying stage is completed, it is determined that the pressure cooking device enters the emulsifying stage.

[0025] In a second aspect, an embodiment of the present application provides a control device for a pressure cooking device, the pressure cooking device comprising: a pot, a cover, and an emulsifying device located between the pot and the cover, the cover being provided with a pressure limiting device, the pressure limiting device being used to limit the working pressure of the pressure cooking device to not exceed a first set pressure value, the control device comprising:

[0026] an emulsification control module, for determining that the emulsification function of the pressure cooking device is turned on, and then implementing at least one emulsification control based on the switching of the heating power value during the emulsification stage, wherein each emulsification control includes: heating at a first power value until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold value corresponding to the first set pressure value; and stopping heating or heating at a second power value. The second power value is less than the first power value.

[0027] In a third aspect, an embodiment of the present application provides a pressure cooking device, comprising: a pot, a cover body and an emulsifying device located between the pot and the cover body, a pressure limiting device is arranged on the cover body, and the pressure limiting device is used to limit the working pressure of the pressure cooking device to not exceed a first set pressure value, and the pressure cooking device also includes: a processor and a memory for storing a computer program that can be run on the processor, wherein when the processor is used to run the computer program, the steps of the method described in the first aspect of the embodiment of the present application are executed.

[0028] In some embodiments, the pressure limiting device is a pressure limiting device that performs pressure limiting based on gravity and / or spring pressure.

[0029] In some embodiments, the emulsification device comprises:

[0030] A spacer is used to separate the pot and the cover, the spacer has a supporting portion for supporting the pot, and the spacer is provided with an emulsification hole for facilitating the liquid in the pot to overflow onto the spacer under the action of pressure difference, and a reflux hole for facilitating the liquid on the spacer to flow back into the pot.

[0031] In some embodiments, the emulsification device further comprises:

[0032] A one-way valve is arranged corresponding to the reflux hole, and is used to allow the liquid in the reflux hole to flow back into the cooker in one direction.

[0033] In some embodiments, the spacer includes a bottom plate and an annular baffle formed on the outer periphery of the bottom plate, the upper edge of the annular baffle forms the support portion, and at least one emulsification hole and at least one reflux hole are provided on the bottom plate.

[0034] In some embodiments, the bottom plate is high in the middle and low in the outer periphery, and the bottom plate includes a disk located in the middle, an annular rib extending downward from the periphery of the disk, an inclined rib extending obliquely downward from the bottom of the annular rib, and a skirt located at the periphery and extending horizontally, the at least one emulsification hole is arranged on the annular rib, and the at least one reflux hole is arranged on the skirt.

[0035] 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.

[0036] The technical solution provided by the embodiment of the present application is that the pressure cooking device includes: a pot, a cover and an emulsification device located between the pot and the cover, a pressure limiting device is arranged on the cover, and the pressure limiting device is used to limit the working pressure of the pressure cooking device to not exceed a first set pressure value, and the control method includes: determining that the pressure cooking device turns on the emulsification function, then in the emulsification stage, at least one emulsification control is implemented based on the switching of the heating power value, wherein each emulsification control includes: heating with a first power value until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold value corresponding to the first set pressure value, and stopping heating or heating with a second power value. The second power value is less than the first power value. Due to the introduction of the emulsification device, the emulsification efficiency of the emulsification stage can be effectively improved. In addition, the emulsification control based on the power switching can effectively ensure that the emulsification device accelerates the emulsification while avoiding food overflow, thereby avoiding the potential safety risks caused by the blockage of the exhaust channel on the cover, and improving the reliability of the emulsification control. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 This is a schematic diagram of the structure of a pressure cooking device according to an embodiment of the present application;

[0038] Figure 2 This is a schematic diagram of the structure of the emulsification device in the embodiment of the present application;

[0039] Figure 3 This is a schematic cross-sectional view of the emulsification device of the embodiment of the present application along the longitudinal direction;

[0040] Figure 4 This is a flow chart of a control method of a pressure cooking device according to an embodiment of the present application;

[0041] Figure 5 This is a schematic diagram of the principle of accelerating emulsification through the emulsification hole in the emulsification stage of the pressure cooking device in the embodiment of the present application;

[0042] Figure 6This is a schematic diagram of the principle of liquid reflux in the emulsifying device of the pressure cooking device in the embodiment of the present application;

[0043] Figure 7 This is a flow chart of a control method of a pressure cooking device according to an application embodiment of the present application;

[0044] Figure 8 This is a schematic diagram of the structure of a control device of a pressure cooking device according to an embodiment of the present application;

[0045] Fig. 9 This is another structural schematic diagram of the pressure cooking device according to an embodiment of the present application.

[0046] Description of reference numerals:

[0047] 101. pot body; 102. cover body; 103. pot; 1031. cooking cavity;

[0048] 104, emulsification device; 1041, emulsification chamber; 1042, spacer;

[0049] 1043, emulsification hole; 1044, reflux hole; 1045, one-way valve;

[0050] 10421, bottom plate; 10422, annular baffle; 104211, disc;

[0051] 104212, annular rib; 104213, inclined rib; 104214, skirt;

[0052] 105. Pressure limiting device;

[0053] 801, emulsification control module; 802, acquisition module; 803, statistics module; 804, determination module;

[0054] 900. pressure cooking device; 901. processor; 902. memory;

[0055] 903, user interface; 904, system bus. DETAILED DESCRIPTION

[0056] The present application is further described in detail below in conjunction with the accompanying drawings and embodiments.

[0057] 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.

[0058] An embodiment of the present application provides a control method for a pressure cooking device, where the pressure cooking device may be a kitchen cooking device such as an electric rice cooker, an electric rice cooker, or an electric pressure cooker.

[0059] For example, Figure 1 As shown, the pressure cooking device may include: a pot body 101, a cover body 102, a pot 103 and an emulsifying device 104. The cover body 102 is provided with a pressure limiting device 105, which is used to limit the working pressure of the pressure cooking device to not exceed a first set pressure value.

[0060] Here, the pot body 101 and the cover body 102 form the shell of the pressure cooking device. The inner cavity of the pot body 101 can be reasonably designed according to the needs. For example, the inner cavity of the pot body 101 is used to accommodate the pot 103. The pot body 101 can be designed to be cylindrical or square, which is not limited in the embodiment of the present application. The cover body 102 is used to cover the pot body 101. For example, the cover body 102 can be hinged on the pot body 101 or designed separately from the pot body 101. A locking structure for locking and positioning is set between the cover body 102 and the pot body 101. In this way, after the cover body 102 covers the pot body 101, the pot 103 can be sealed in the pot body 101.

[0061] It should be noted that, in other embodiments, the pot body 101 may be omitted so that the pot 103 directly cooperates with the cover body 102 to form a cooking cavity, thereby simplifying the structural design of the pressure cooking device.

[0062] Here, the pot 103 is used to hold food materials, for example, cereals such as rice, black rice, red beans, black beans, and soybeans, or meat materials such as pork, beef, mutton, chicken, and fish. The pot 103 can be fixed in the pot body 101 or designed separately from the pot body 101. For the structure of separate design, the pot 103 can be taken out of the pot body 101 and put into the pot body 101 after holding the corresponding food materials. It can be understood that a cooking cavity 1031 for cooking food is formed in the pot 103. The pressure cooking device may also include a heating device for heating the food materials in the pot 103 to cook the food materials. Exemplarily, the heating device may be an electric heating wire or an electric heating plate in contact with the pot, or an electromagnetic coil that is not in contact with the pot, which is not limited in the embodiment of the present application.

[0063] Here, the emulsifying device 104 is located between the pot 103 and the cover 102, and an emulsifying cavity 1041 is formed between the emulsifying device 104 and the cover 102. The emulsifying device 104 is provided with an emulsifying hole, so that the liquid level in the pot 103 rises in a boiling state, and the emulsification can be accelerated through the emulsifying hole on the emulsifying device 104. It should be noted that the emulsifying device 104 can be located above or below the liquid level in the pot 103. It can be understood that the cooking liquid level in the pot 103 rises, and the liquid enters the emulsifying cavity 1041 from the cooking cavity 1031 through the emulsifying hole of the emulsifying device 104. In this process, since the liquid suddenly passes through the small space of the emulsifying hole from the large space and under the pressure difference condition, the liquid flow rate will be greatly improved, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continue to collide during the pressurization process and be collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules; after the liquid passes through the pressurization process, this situation of protein wrapping fat or fat wrapping protein will form a stable emulsion, and when it enters the cooking cavity 1031 again, it will promote the liquid to be richer and milkier, thereby achieving emulsification and thickening.

[0064] For example, Figure 2 and Figure 3 As shown, the emulsifying device includes: a spacer 1042 and a one-way valve 1045. The spacer 1042 is used to separate the pot 103 and the cover 102, and the spacer 1042 has a support portion for supporting on the pot 103, and the spacer 1042 is provided with an emulsifying hole 1043 for facilitating the liquid in the pot 103 to overflow to the spacer 1042 under the action of pressure difference, and a reflux hole 1044 for facilitating the liquid on the spacer 1042 to flow back into the pot 103. The one-way valve 1045 and the reflux hole 1044 are arranged in a one-to-one correspondence, so as to allow the liquid at the reflux hole 1044 to flow back into the pot 103 in one direction. In other words, based on the cooperation between the one-way valve 1045 and the reflux hole 1044, the liquid in the pot 103 cannot overflow onto the spacer 1042 through the reflux hole 1044, while the liquid flowing out through the emulsification hole 1043 to the spacer 1042 can flow back into the pot 103 through the reflux hole 1044.

[0065] It should be noted that, in other embodiments, the one-way valve 1045 may be omitted so that the emulsifying device only has a reflux function.

[0066] For example, Figure 3 As shown, the spacer 1042 includes a bottom plate 10421 and an annular baffle 10422 formed on the outer periphery of the bottom plate 10421. The upper edge of the annular baffle 10422 forms a horizontally extending flange, which can be used as a support portion supported on the pot 103. At least one emulsification hole 1043 and at least one reflux hole 1044 are provided on the bottom plate 10421.

[0067] Exemplarily, the bottom plate 1042 may be circular, square or other shapes. In addition to the above-mentioned flange structure, the support portion may also be a structure such as a separately extended support member, which is not limited in the embodiment of the present application.

[0068] It can be understood that the spacer 1042 is supported on the pot 103 by the flange formed by the upper edge of the annular baffle 10422, and is connected to the bottom plate 10421 through the annular baffle 10422, so that a height difference is formed between the bottom plate 10421 and the upper edge of the pot 103, thereby enabling the emulsification stage, so that the food in the pot 103 can be accelerated to emulsify through the emulsification hole 1043 at a suitable liquid level height.

[0069] For example, considering that the pressure or temperature of food in the cooking cavity 1031 is higher in the middle area of ​​the cooking cavity 1031, the emulsification hole 1043 can be set in the middle area of ​​the bottom plate 10421, and the reflux hole 1044 can be set in the outer area of ​​the bottom plate 10421. In this way, when the liquid level in the middle area of ​​the cooking cavity 1031 overflows first, it can be drained through the emulsification holes 1043 in this area, so that the liquid suddenly passes through the small space from the large space, and under the pressure difference condition, the liquid flow rate will be greatly improved, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continue to collide during the pressurization process and be collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules, thereby better improving the emulsification efficiency and emulsification effect.

[0070] For example, Figure 3 As shown, the middle part of the bottom plate 10421 is high and the outer periphery is low, and the bottom plate 10421 includes a disk 104211 located in the middle, an annular rib 104212 extending downward from the periphery of the disk 104211, an inclined rib 104213 extending obliquely downward from the bottom of the annular rib 104212, and a skirt 104214 located at the periphery and extending horizontally, at least one emulsification hole 1043 is provided on the annular rib 104212, and at least one reflux hole 1044 is provided on the skirt 104214.

[0071] It is understandable that the structure of the bottom plate 10421 can make the bottom of the bottom plate 10421 low at the outer edge and high in the middle, which is conducive to overflow drainage when the liquid level of the food in the pot 103 rises in a boiling state. Preferably, a plurality of emulsification holes 1043 can be evenly spaced along the circumference on the annular rib 104212, so that during the overflow process, the macromolecular particles (such as fat, protein, etc.) in the liquid can overflow onto the bottom plate 10421 through the plurality of emulsification holes 1043 on the annular rib 104212, and continuously collide during the above-mentioned pressurization process, and are collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules, and improves the emulsification effect. In addition, the emulsified liquid can be guided along the inclined rib 104213 to the skirt 104214 and gathered at the bottom of the emulsification chamber 1041, and then the one-way valve 1045 can be opened under the action of the liquid pressure, so that the emulsified liquid can quickly flow back into the pot 103. In this way, the soup in the cooking chamber 1031 will be richer and milkier, thereby achieving the effect of emulsification and thickening.

[0072] It can be understood that an exhaust channel is opened on the cover body 102, and the pressure limiting device 105 is arranged at the exhaust channel. The pressure limiting device 105 can limit the pressure based on gravity and / or spring pressure. For example, in one example, the pressure limiting device 105 can be a device that uses its own gravity to limit the pressure. Assuming that its mass is m and the channel area of ​​the exhaust channel is S, the first set pressure value Ps=m*g / S, where g is the acceleration of gravity. In another example, the pressure limiting device 105 can be a device that uses spring pressure to limit the pressure. Assuming that its spring pressure is k1 and the channel area of ​​the exhaust channel is S, the first set pressure value Ps=k1 / S. In another example, the pressure limiting device 105 can also be a device that uses gravity and spring pressure to limit the pressure in combination, and the combined first set pressure value Ps=(m*g+k1) / S.

[0073] For example, the pressure cooking device of the embodiment of the present application may further include a pressure sensor for detecting a working pressure value and / or a temperature sensor for detecting a working temperature value. The pressure cooking device also includes a control device, which is connected to the heating device and can obtain the aforementioned working pressure value and / or working temperature value, and control the operation of the heating device based on the cooking program.

[0074] Here, the temperature sensor is used to detect the temperature value of the food during the heating process. For example, the temperature sensor can be set at the bottom of the pot 103 and in contact with the outer surface of the pot 103. The temperature of the food during the cooking process can be reflected based on the detected temperature of the outer surface of the pot 103. The temperature sensor can also be set in the cooking cavity 1031 to directly detect the temperature of the food during the cooking process. The temperature sensor can be a thermistor sensor or a thermocouple sensor, which is not limited in the embodiments of the present application.

[0075] Here, the pressure sensor is used to detect the working pressure value in the pressure cooking device during the heating process.

[0076] It should be noted that the pot 103 can be made of a material with good thermal conductivity, and the temperature sensor does not need to be in direct contact with the food. The temperature of the food during the cooking process can be reflected based on the temperature of the outer surface of the pot 103. If the pot 103 is made of a material with good thermal conductivity, the heat generated by the heating device can be quickly transferred to the food in the pot 103. Exemplarily, the pot 103 can be made of stainless steel and / or aluminum.

[0077] For example, a human-computer interaction unit ( Figure 1 The control device is connected to the human-machine interaction unit to receive instructions input by the user and / or output indication information to the user. The human-machine interaction unit may include but is not limited to: at least one of a button, a rotary switch, a touch screen, a display screen, an indicator light, and a buzzer.

[0078] The present application embodiment provides a control method for a pressure cooking device, such as Figure 4 As shown, the control method includes:

[0079] Step 401, determining that the emulsification function of the pressure cooking device is turned on, then in the emulsification stage, at least one emulsification control is implemented based on the switching of the heating power value, wherein each emulsification control includes: heating with a first power value until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold corresponding to the first set pressure value. The pressure reduction stage, and stopping heating or heating with a second power value; the second power value is less than the first power value.

[0080] It is understandable that the pressure cooking device can first heat at a first power value during the emulsification stage. When the working pressure of the pressure cooking device reaches a first set pressure value, the pressure limiting device will open the exhaust channel to release the pressure under the pressure in the pressure cooking device. At this time, the food in the pot will be in a boiling state, the cooking liquid level in the pot will rise, and the liquid will enter the emulsification cavity from the cooking cavity through the emulsification hole of the emulsification device. In this process, since the liquid suddenly passes through a small space from a large space and under pressure difference conditions, the liquid flow rate will be greatly improved. The macromolecular particles in the liquid (such as fat, protein, etc.) will continue to collide during the pressurization process and be collided into smaller particles, which will promote protein to wrap fat or fat to wrap protein or water molecules. After the liquid passes through the pressurization process, this situation of protein wrapping fat or fat wrapping protein will form a stable emulsion. When it enters the cooking cavity again, it will promote the liquid to be richer and milkier, thereby achieving emulsification and thickening.

[0081] The larger the first power value, the more violent the tumbling, the higher the height of the liquid level during heating, the faster the liquid flows through the emulsifying device, and the fat and protein in the liquid collide more violently during the pressurization process, thus producing a better emulsification effect. However, continuous heating will cause the working temperature and / or working pressure in the pressure cooking device to increase too much. If the first set pressure value is exceeded and high-power heating is continued, food will overflow, causing the exhaust channel on the cover to be blocked, resulting in potential safety risks.

[0082] In the embodiment of the present application, the pressure cooking device can obtain the working pressure value and / or working temperature value of the pressure cooking device during the emulsification stage. If it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold corresponding to the first set pressure value, the heating is stopped or heated at a second power value, wherein the second power value is less than the first power value. In this way, emulsification control based on power switching can effectively ensure that the emulsification device accelerates emulsification while avoiding food overflow, thereby avoiding potential safety risks caused by blockage of the exhaust channel on the cover, and improving the reliability of emulsification control.

[0083] It should be noted that in the embodiment of the present application, the pressure cooking device may include a heating device, and the control device may control the working state of the heating device. The heating method of the heating device may include but is not limited to at least one of the following:

[0084] The resistance wire in the electric heating plate heats up, the heat of the electric heating plate is transferred to the pot, and the heat of the pot is transferred to the food in the pot;

[0085] The coil of the IH coil disk is energized to generate a magnetic field that causes the pot to generate heat, and the heat of the pot is transferred to the food in the pot;

[0086] The generated steam enters the pot to heat the food in the pot;

[0087] Light wave heaters or infrared heaters radiate the heat of light waves directly to the food in the pot;

[0088] The electric heating tube generates heat when it is energized and transfers the heat to the food in the pot by convection.

[0089] Exemplarily, the first power value can be the rated heating power of the pressure cooking equipment or the equivalent heating power corresponding to a higher heating power modulation ratio (for example, the rated heating power is 1200W, the first power value can be 1200W or 1000W, and the first power value is preferably greater than or equal to 1000W), and the second power value can be the equivalent heating power corresponding to a lower heating power modulation ratio (for example, the rated heating power is 1200W, the second power value can be 800W, and the second power value is preferably less than or equal to 800W). In this way, boiling can be continuously performed at a low power based on the second power value, so that the boiling liquid forms an emulsification effect through the emulsification device.

[0090] Figure 5 A schematic diagram showing the principle of accelerating emulsification through the emulsification holes in the emulsification stage of the pressure cooking device. Figure 6 The schematic diagram of the principle of liquid reflux in the emulsification device of the pressure cooking device is shown. It is understandable that when the liquid level in the cooking cavity 1031 rises in the boiling state, it can enter the emulsification cavity 1041 through the emulsification hole 1043 on the emulsification device 104. In this process, since the liquid suddenly passes through the small space from the large space and under the pressure difference condition, the liquid flow rate will be greatly increased, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continuously collide during the pressurization process and be collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules, thereby forming a stable emulsion. The emulsified liquid can gather at the bottom of the emulsification cavity 1041, and then the one-way valve 1045 can be opened under the action of the liquid pressure, so that the emulsified liquid can quickly flow back into the pot 103. In this way, the soup in the cooking cavity 1031 will be richer and milky white, thereby achieving the effect of emulsification and thickening.

[0091] In some embodiments, the method further comprises:

[0092] Obtaining a working pressure value and / or a working temperature value of the pressure cooking device;

[0093] If it is determined that the working pressure value is less than or equal to the second set pressure value, and / or the working temperature value is less than or equal to the temperature threshold corresponding to the second set pressure value, then returning to the pressure increasing stage of heating with the first power value, until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold corresponding to the first set pressure value, then exiting the pressure increasing stage, and entering the pressure decreasing stage of stopping heating or heating with the second power value;

[0094] Wherein, the second set pressure value is smaller than the first set pressure value.

[0095] It is understandable that after completing an emulsification control based on the emulsification device, if the above-mentioned emulsification control is still needed, it is necessary to continue to obtain the working pressure value and / or working temperature value of the pressure cooking device, and determine that the working pressure value is less than or equal to the second set pressure value, and / or the working temperature value is less than or equal to the temperature threshold corresponding to the second set pressure value, and then return to the heating with the first power value until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold corresponding to the first set pressure value, and stop heating or heat with the second power value. In other words, it is necessary to wait for the working pressure value of the pressure cooking device to drop to less than or equal to the second set pressure value, and / or the working temperature value to drop to less than or equal to the temperature threshold corresponding to the second set pressure value before performing the next emulsification control. In this way, based on multiple emulsification controls, the emulsification effect of the soup can be effectively improved, and on-demand control of the emulsification of the soup can be achieved.

[0096] In one example, the value range of the first set pressure value Ps is: 70kPa≤Ps≤145kPa, the value range of the temperature threshold Ts corresponding to the first set pressure value is: 114℃≤Ts≤129℃, and the second set pressure value is Ps-ΔP, where the value range of ΔP is: 5kPa≤△P≤70kPa.

[0097] Exemplarily, the first set pressure value Ps can be directly detected by a pressure sensor, or converted from an operating temperature value detected by a temperature sensor, wherein the conversion formula between the first set pressure value and the corresponding temperature threshold is as follows: Ts=T0+(Ps-P0) / 5, T0 is the boiling point of water, which is 100°C when the altitude is 0; P0 is the atmospheric pressure.

[0098] In some embodiments, the method further comprises:

[0099] Counting the number of times of the emulsification control;

[0100] If it is determined that the number of times is greater than the preset number threshold, the emulsification stage is exited.

[0101] It is understandable that the pressure cooking device can count the number of the above-mentioned emulsification controls. If it is determined that the number reaches a preset threshold, it is determined that the emulsification of the soup has met the requirements, and then the emulsification stage is exited, thereby realizing on-demand control of the emulsification of the cooked soup, for example, it can meet the taste requirements of different types of things and / or different groups of people.

[0102] In some embodiments, the method further comprises:

[0103] Obtaining input parameters of the pressure cooking device;

[0104] The preset number threshold is determined based on the input parameter.

[0105] Exemplarily, the pressure cooking device may obtain an input parameter input by a user and determine a preset number threshold based on the input parameter. For example, the pressure cooking device may determine a preset number threshold corresponding to the corresponding input parameter based on a mapping relationship between the input parameter and a preset number.

[0106] Here, the input parameters can be input by the user through the human-computer interaction unit on the pressure cooking device, or can be wirelessly transmitted to the pressure cooking device by the user through a communication device such as a handheld terminal (for example, a mobile phone), and the embodiments of the present application are not limited to this.

[0107] In some embodiments, the obtaining of input parameters of the pressure cooking device comprises at least one of the following:

[0108] Get a food type parameter indicating the type of food;

[0109] Get the gear parameter indicating the cooking gear;

[0110] An emulsification degree parameter indicating the emulsification degree is obtained.

[0111] Exemplarily, the user can select the food type based on the human-computer interaction unit of the pressure cooking device, and the pressure cooking device can obtain the food type parameter indicating the food type based on the instruction input by the user. For example, the food type can include at least one of the following: pig's trotter, beef brisket, spare ribs, chicken, and fish. Different food types can correspond to different emulsification control requirements, wherein the emulsification times of pig's trotter, beef brisket, spare ribs, chicken, and fish are required to decrease in sequence.

[0112] Exemplarily, the user can select the gear parameter of the cooking gear based on the human-computer interaction unit of the pressure cooking device, for example, the gear parameter of the rated power of the cooking operation can be selected, and the pressure cooking device can obtain the gear parameter indicating the cooking gear based on the instruction input by the user. It can be understood that as the rated power decreases, in order to achieve the same emulsification effect, the number of emulsification times needs to be increased accordingly.

[0113] For example, as people pursue higher quality food, different individuals often have different requirements for soup concentration. Based on this, an option for selecting the emulsification degree can be configured on the pressure cooking device. The emulsification degree includes at least two different emulsification levels. The user can select the emulsification degree of the food to be cooked based on the human-computer interaction unit of the pressure cooking device. The pressure cooking device can obtain an emulsification degree parameter indicating the emulsification degree based on the instruction input by the user. It can be understood that as the emulsification degree becomes smaller or weaker, the number of emulsification times needs to be reduced accordingly.

[0114] It is understandable that the pressure cooking device can obtain at least one of a food type parameter indicating the food type, a gear parameter indicating the cooking gear, and an emulsification degree parameter indicating the emulsification degree, and determine a preset number threshold based on the obtained parameters. In this way, it is possible to achieve on-demand control of the emulsification of the cooking soup based on the adjustment of the number of emulsification controls.

[0115] In some embodiments, determining that the pressure cooking device starts the emulsification function includes:

[0116] After determining that the emulsifying device is in place, the emulsifying function is triggered, and the pre-stage before the emulsifying stage is completed, it is determined that the pressure cooking device enters the emulsifying stage.

[0117] It is understandable that the pressure cooking device can intelligently identify whether the emulsification device is in place, whether the emulsification function is triggered, and whether the pre-stage before the emulsification stage has been completed, and determine whether the pressure cooking device enters the emulsification stage based on the aforementioned identification results.

[0118] Considering that the emulsification control of the embodiment of the present application is based on the emulsification device, if the user forgets to place the emulsification device before the pressure cooking device starts cooking, it will cause the emulsification control to fail and the emulsification effect of the soup to be poor. Based on this, the pressure cooking device can obtain a detection signal of whether the emulsification device is in place, and then intelligently identify whether the emulsification device is in place. Exemplarily, the detection signal can be triggered by a physical trigger device, for example, by a physical button or sensor. Since the top of the emulsification device has a flange, after the emulsification device is placed, the flange can be snapped or overlapped on the protrusion of the pot body. Therefore, a contact sensor or a non-contact sensor can be set on the protrusion, for example, a pressure sensor, a Hall sensor, a photoelectric sensor or other sensor devices can be set to detect whether the emulsification device is in place. For example, a micro switch can also be set on the protrusion, and after the emulsification device is placed in place, the micro switch is triggered to generate an in-place signal.

[0119] Exemplarily, an emulsification function button may be provided on the pressure cooking device, and when the pressure cooking device recognizes that the emulsification function button is triggered, it determines that the emulsification function is triggered.

[0120] It should be noted that the pressure cooking device has a pre-stage of cooking the soup ingredients before entering the emulsification stage, and then enters the emulsification stage to perform emulsification control based on the food being cooked. The pre-stage may include: a heating stage, a pressure-increasing stage, and a pressure-maintaining stage. The pressure cooking device may enter the emulsification stage after the pressure-maintaining stage reaches a set time, and then perform emulsification control after the food is cooked, which is beneficial to improving the emulsification effect of the soup.

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

[0122] like Figure 7 As shown, the control method of this application embodiment includes the following steps:

[0123] Step 701: heating at a first power value.

[0124] Here, the pressure cooking device determines to turn on the emulsification function, and after entering the emulsification stage, first controls the heating device to heat with the first power value.

[0125] Step 702, determine whether the pressure limit pressure Ps or the temperature limit temperature Ts is reached, if so, execute step 703, if not, continue to execute step 701.

[0126] It can be understood that when the pressure cooking device controls the heating device to heat with the first power value, the working pressure and the working temperature of the pressure cooking device gradually increase, and the working pressure value and / or the working temperature value of the pressure cooking device can be periodically obtained. If it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value (i.e., the pressure limiting pressure Ps) and / or the working temperature value of the pressure cooking device reaches the temperature threshold value corresponding to the first set pressure value (i.e., the temperature limiting temperature Ts), step 703 is executed, otherwise, the heating device continues to be controlled to heat with the first power value.

[0127] Step 703: heating at a second power value.

[0128] The pressure cooking device controls the heating device to heat with the second power value. That is, the pressure cooking device can continue to heat and boil with a small fire based on the second power value, so that the boiling liquid forms an emulsification effect through the emulsification device, completing a jet emulsification control.

[0129] Step 704, determining whether the number of emulsification control times reaches a preset number, if so, exiting the emulsification stage, if not, executing step 705 to continue the emulsification control.

[0130] Step 705, determining whether the pressure drops to a preset pressure, if so, returning to step 701 to perform the next emulsification control.

[0131] Here, the pressure cooking device can obtain the working pressure value and determine whether the working pressure value is less than or equal to the second set pressure value. If so, return to step 701 to perform the next emulsification control. If not, continue to wait until the working pressure value is less than or equal to the second set pressure value.

[0132] It is understandable that in other examples, the pressure cooking device can also obtain the working temperature value and determine whether the working temperature value is less than or equal to the temperature threshold corresponding to the second set pressure value. If so, return to step 701 to perform the next emulsification control. If not, continue to wait until the working temperature value is less than or equal to the temperature threshold corresponding to the second set pressure value.

[0133] In order to implement the method of the embodiment of the present application, the embodiment of the present application also provides a control device of a pressure cooking device, which corresponds to the control method of the pressure cooking device mentioned above, and each step in the embodiment of the control method of the pressure cooking device mentioned above is also fully applicable to the embodiment of the control device of the pressure cooking device.

[0134] like Figure 8As shown, the control device of the pressure cooking device includes: an emulsification control module 801, which is used to determine whether the pressure cooking device turns on the emulsification function, and then implement at least one emulsification control based on the switching of the heating power value during the emulsification stage, wherein each emulsification control includes: a pressure-increasing stage of heating with a first power value until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold corresponding to the first set pressure value, and a pressure-increasing stage of stopping heating or heating with a second power value, wherein the second power value is less than the first power value.

[0135] In some embodiments, the control device also includes: an acquisition module 802, used to acquire the working pressure value and / or working temperature value of the pressure cooking device; the emulsification control module 801 is also used to return to the pressure boosting stage of heating with the first power value if it is determined that the working pressure value is less than or equal to the second set pressure value, and / or the working temperature value is less than or equal to the temperature threshold corresponding to the second set pressure value, until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold corresponding to the first set pressure value, exit the pressure boosting stage, and enter the pressure reduction stage of stopping heating or heating with the second power value; wherein, the second set pressure value is less than the first set pressure value.

[0136] In some embodiments, the control device further includes: a statistical module 803 for counting the number of emulsification controls; the emulsification control module 801 is further configured to exit the emulsification stage if it is determined that the number is greater than a preset number threshold.

[0137] In some embodiments, the acquisition module 802 is further used to acquire input parameters of the pressure cooking device. The control device further includes: a determination module 804, which is used to determine the preset number threshold based on the input parameters.

[0138] In some embodiments, the acquisition module 802 acquires input parameters of the pressure cooking device, including at least one of the following:

[0139] Get a food type parameter indicating the type of food;

[0140] Get the gear parameter indicating the cooking gear;

[0141] An emulsification degree parameter indicating the emulsification degree is obtained.

[0142] In some embodiments, the emulsification control module 801 determines whether the pressure cooking device starts the emulsification function, including:

[0143] After determining that the emulsifying device is in place, the emulsifying function is triggered, and the pre-stage before the emulsifying stage is completed, it is determined that the pressure cooking device enters the emulsifying stage.

[0144] In actual application, the emulsification control module 801, the acquisition module 802, the statistical module 803 and the determination module 804 can be implemented by a processor of the pressure cooking device. Of course, the processor needs to run the computer program in the memory to realize its functions.

[0145] It should be noted that: the control device of the pressure cooking device provided in the above embodiment only uses the division of the above program modules as an example to illustrate when controlling the pressure cooking device. In actual application, the above processing can be assigned to different program modules as needed, that is, the internal structure of the device is divided into different program modules to complete all or part of the above-described processing. In addition, the control device of the pressure cooking device provided in the above embodiment and the control method embodiment of the pressure cooking device belong to the same concept, and the specific implementation process is detailed in the method embodiment, which will not be repeated here.

[0146] Based on the hardware implementation of the above program modules, and in order to implement the method of the embodiment of the present application, the embodiment of the present application also provides a pressure cooking device. Fig. 9 Only an exemplary structure of the pressure cooking device is shown, not all structures, and can be implemented as needed. Fig. 9 Partial or complete structure shown.

[0147] like Fig. 9 As shown, the pressure cooking device 900 provided in the embodiment of the present application includes: at least one processor 901, a memory 902 and a user interface 903. The various components in the pressure cooking device 900 are coupled together through a bus system 904. It can be understood that the bus system 904 is used to realize the connection and communication between these components. In addition to the data bus, the bus system 904 also includes a power bus, a control bus and a status signal bus. However, for the sake of clarity, in Fig. 9 Various buses are labeled as bus system 904.

[0148] like Figure 1 As shown, the pressure cooking device of the embodiment of the present application may further include: a pot body 101, a cover body 102, a pot 103, an emulsifying device 104 and a pressure limiting device 105. For details, please refer to the above related descriptions, which will not be repeated here.

[0149] The user interface 903 in the embodiment of the present application can be set on the control panel of the pressure cooking device, for example, it can include but is not limited to: at least one of: a button, a rotary switch, a touch screen, a display screen, an indicator light and a buzzer.

[0150] The memory 902 in the embodiment of the present application is used to store various types of data to support the operation of the pressure cooking device. Examples of such data include: any computer program used to operate on the pressure cooking device.

[0151] The control method of the pressure cooking device disclosed in the embodiment of the present application can be applied to the processor 901, or implemented by the processor 901. The processor 901 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the control method of the pressure cooking device can be completed by the hardware integrated logic circuit or software instructions in the processor 901. The above-mentioned processor 901 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 901 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 902. The processor 901 reads the information in the memory 902 and completes the steps of the control method of the pressure cooking device provided in the embodiment of the present application in combination with its hardware.

[0152] In an exemplary embodiment, the pressure cooking device can be implemented by one or more application specific integrated circuits (ASIC), DSP, programmable logic device (PLD), complex programmable logic device (CPLD), field programmable gate array (FPGA), general processor, controller, microcontroller (MCU), microprocessor, or other electronic components to perform the aforementioned method.

[0153] It can be understood that the memory 902 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.

[0154] 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 902 storing a computer program, and the computer program can be executed by a processor 901 of the pressure cooking device to complete the steps of the method of the present application. The computer-readable storage medium can be a memory such as a ROM, a PROM, an EPROM, an EEPROM, a Flash Memory, a magnetic surface memory, an optical disk, or a CD-ROM.

[0155] 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.

[0156] 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.

[0157] In addition, the technical solutions described in the embodiments of the present application can be combined arbitrarily without conflict.

[0158] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A method for controlling a pressure cooking device, characterized in that: The pressure cooking device comprises: a pot, a cover, and an emulsifying device located between the pot and the cover, the cover is provided with a pressure limiting device, the pressure limiting device is used to limit the working pressure of the pressure cooking device to not exceed a first set pressure value, and the method comprises: If it is determined that the pressure cooking device starts the emulsification function, then during the emulsification stage, at least one emulsification control is implemented based on the switching of the heating power value, wherein each emulsification control includes: heating with a first power value until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold corresponding to the first set pressure value; and stopping heating or heating with a second power value. The second power value is less than the first power value.

2. The method according to claim 1, characterized in that: The method further comprises: Obtaining a working pressure value and / or a working temperature value of the pressure cooking device; If it is determined that the working pressure value is less than or equal to the second set pressure value, and / or the working temperature value is less than or equal to the temperature threshold corresponding to the second set pressure value, then returning to the pressure increasing stage of heating with the first power value, until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold corresponding to the first set pressure value, then exiting the pressure increasing stage, and entering the pressure decreasing stage of stopping heating or heating with the second power value; Wherein, the second set pressure value is smaller than the first set pressure value.

3. The method according to claim 2, characterized in that The method further comprises: Counting the number of times of the emulsification control; If it is determined that the number of times is greater than the preset number threshold, the emulsification stage is exited.

4. The method according to claim 3, characterized in that The method further comprises: Obtaining input parameters of the pressure cooking device; The preset number threshold is determined based on the input parameter.

5. The method according to claim 4, characterized in that The step of obtaining the input parameters of the pressure cooking device comprises at least one of the following: Get a food type parameter indicating the type of food; Get the gear parameter indicating the cooking gear; An emulsification degree parameter indicating the emulsification degree is obtained.

6. The method according to claim 1, characterized in that The step of determining that the pressure cooking device starts the emulsification function comprises: After determining that the emulsifying device is in place, the emulsifying function is triggered, and the pre-stage before the emulsifying stage is completed, it is determined that the pressure cooking device enters the emulsifying stage.

7. A control device for a pressure cooking device, characterized in that: The pressure cooking device comprises: a pot, a cover and an emulsifying device located between the pot and the cover, a pressure limiting device is arranged on the cover, and the pressure limiting device is used to limit the working pressure of the pressure cooking device to not exceed a first set pressure value, and the control device comprises: an emulsification control module, for determining that the emulsification function of the pressure cooking device is turned on, and then implementing at least one emulsification control based on the switching of the heating power value during the emulsification stage, wherein each emulsification control includes: heating at a first power value until it is determined that the working pressure value of the pressure cooking device reaches the first set pressure value and / or the working temperature value of the pressure cooking device reaches the temperature threshold value corresponding to the first set pressure value; and stopping heating or heating at a second power value. The second power value is less than the first power value.

8. A pressure cooking device, characterized in that: The pressure cooking device comprises: a pot, a cover, and an emulsifying device located between the pot and the cover, the cover is provided with a pressure limiting device, the pressure limiting device is used to limit the working pressure of the pressure cooking device to not exceed a first set pressure value, the pressure cooking device also 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 6 when running a computer program.

9. The pressure cooking device according to claim 8, characterized in that The pressure limiting device is a pressure limiting device that performs pressure limiting based on gravity and / or spring pressure.

10. The pressure cooking device according to claim 8, characterized in that The emulsification device comprises: A spacer is used to separate the pot and the cover, the spacer has a supporting portion for supporting the pot, and the spacer is provided with an emulsification hole for facilitating the liquid in the pot to overflow onto the spacer under the action of pressure difference, and a reflux hole for facilitating the liquid on the spacer to flow back into the pot.

11. The pressure cooking device according to claim 10, characterized in that The emulsification device also includes: A one-way valve is arranged corresponding to the reflux hole, and is used to allow the liquid in the reflux hole to flow back into the cooker in one direction.

12. The pressure cooking device according to claim 10, characterized in that The spacer comprises a bottom plate and an annular baffle formed on the outer periphery of the bottom plate, the upper edge of the annular baffle forms the supporting portion, and at least one emulsification hole and at least one reflux hole are arranged on the bottom plate.

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

14. A storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the method according to any one of claims 1 to 6 are implemented.

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