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

Abstract

The application discloses a pressure cooking device and a control method, device and storage medium thereof. The pressure cooking device comprises a pot, a cover and an emulsification device between the pot and the cover, and a pressure limiting device is arranged on the cover. The method comprises: determining that the pressure cooking device starts the emulsification function, and then performing at least one emulsification control based on switching of a heating power value in an emulsification stage, wherein each emulsification control comprises: a pressure increasing stage of heating at a first power value until the working pressure value of the pressure cooking device reaches a first set pressure value and / or the working temperature value of the pressure cooking device reaches a temperature threshold corresponding to the first set pressure value, and a pressure decreasing stage of stopping heating or heating at a second power value. Based on the emulsification device, the emulsification efficiency in the emulsification stage can be effectively improved, and based on the power switching for emulsification control, the food overflow can be avoided while effectively guaranteeing the acceleration of the emulsification of the emulsification device.

Description

Technical Field

[0001] This application relates to the field of household appliances, and more particularly to a pressure cooking device and its control method, apparatus and storage medium. Background Technology

[0002] To improve the color, aroma, and flavor 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 simmering or the addition of food additives are commonly used to enhance the emulsification of soups. However, open-flame simmering is time-consuming and complicated, and food additives can easily alter the original flavor of the soup and may even cause food safety issues.

[0004] In addition, for pressure cooking equipment, the liquid in the pot can be boiled by venting. The bubbles generated by the boiling violently impact the solid food, gradually breaking it down. This allows the water to blend with the broken food, thickening the soup. However, this method also has drawbacks, such as poor emulsification due to boiling and difficulty in effectively controlling the emulsification effect. Summary of the Invention

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

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

[0007] In a first aspect, embodiments of this application provide a control method for a pressure cooking device, the pressure cooking device comprising: a pot, a lid, and an emulsifying device located between the pot and the lid, wherein a pressure limiting device is disposed on the lid, the pressure limiting device being used to limit the working pressure of the pressure cooking device from exceeding a first preset pressure value, the method comprising:

[0008] If the pressure cooking device is determined to have its emulsification function activated, then during the emulsification stage, at least one emulsification control is implemented based on the switching of the heating power value. Each emulsification control includes: a pressure-boosting stage where heating is performed at a first power value until 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-depressing stage where heating is stopped or heating is performed at a second power value; wherein the second power value is less than the first power value.

[0009] In some implementations, the method further includes:

[0010] Obtain the working pressure value and / or 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 return to the pressure increase 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 exit the pressure increase stage and enter the pressure decrease stage of stopping heating or heating with the second power value;

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

[0013] In some implementations, the method further includes:

[0014] The number of times the emulsification control was performed was recorded;

[0015] If the number of times is determined to be greater than a preset threshold, the emulsification stage is terminated.

[0016] In some implementations, the method further includes:

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

[0018] The preset number of times threshold is determined based on the input parameters.

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

[0020] Retrieve the food type parameter that indicates the food type;

[0021] Obtain the gear parameter indicating the cooking level;

[0022] Obtain the emulsification degree parameter that indicates the degree of emulsification.

[0023] In some implementations, determining that the pressure cooking device has activated the emulsification function includes:

[0024] Once it is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage has been completed, the pressure cooking device is confirmed to have entered the emulsification stage.

[0025] Secondly, embodiments of this application provide a control device for a pressure cooking device, the pressure cooking device comprising: a pot, a lid, and an emulsifying device located between the pot and the lid, wherein a pressure limiting device is provided on the lid, the pressure limiting device being used to limit the working pressure of the pressure cooking device from exceeding a first preset pressure value, and the control device comprising:

[0026] An emulsification control module is used to determine when the pressure cooking device activates the emulsification function. During the emulsification stage, at least one emulsification control is implemented based on the switching of heating power values. Each emulsification control includes: a pressure-boosting stage where heating is performed at a first power value until 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-depressing stage where heating is stopped or heating is performed at a second power value; the second power value is less than the first power value.

[0027] Thirdly, embodiments of this application provide a pressure cooking device, which includes: a pot, a lid, and an emulsifying device located between the pot and the lid. A pressure limiting device is provided on the lid to limit the working pressure of the pressure cooking device from exceeding a first set pressure value. The pressure cooking device further includes: a processor and a memory for storing a computer program that can run on the processor, wherein the processor, when running the computer program, executes the steps of the method described in the first aspect of this application.

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

[0029] In some embodiments, the emulsifying device includes:

[0030] A spacer is provided to separate the cookware from the lid. The spacer has a support portion for supporting the cookware, and the spacer has an emulsification hole for facilitating the overflow of liquid in the cookware onto the spacer under pressure difference and a return hole for facilitating the return of liquid onto the spacer back into the cookware.

[0031] In some embodiments, the emulsifying device further includes:

[0032] A one-way valve is provided corresponding to the reflux hole, which is used to allow the liquid at the reflux hole to flow back to the pot in one direction.

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

[0034] In some embodiments, the base plate is high in the middle and low at the outer periphery. The base plate includes a disk in the middle, an annular retaining edge extending downward at the periphery of the disk, an inclined retaining edge extending obliquely downward at the bottom of the annular retaining edge, and a skirt extending horizontally at the periphery. The annular retaining edge is provided with at least one emulsification hole, and the skirt is provided with at least one return hole.

[0035] Fourthly, embodiments of this application provide a storage medium storing a computer program, which, when executed by a processor, implements the steps of the method described in the first aspect of embodiments of this application.

[0036] The technical solution provided in this application embodiment includes a pressure cooking device comprising: a pot, a lid, and an emulsifying device located between the pot and the lid. A pressure limiting device is provided on the lid to limit the working pressure of the pressure cooking device from exceeding a first set pressure value. The control method includes: determining that the pressure cooking device is activating the emulsification function; then, during the emulsification stage, implementing at least one emulsification control based on switching heating power values. Each emulsification control includes: a pressure-increasing stage where heating is performed at a first power value until the working pressure of the pressure cooking device reaches the first set pressure value and / or the working temperature of the pressure cooking device reaches the temperature threshold corresponding to the first set pressure value; and a pressure-reducing stage where heating is stopped or heating is performed at a second power value, where the second power value is less than the first power value. By introducing the emulsifying device, the emulsification efficiency during the emulsification stage can be effectively improved. Furthermore, emulsification control based on power switching can effectively ensure that the emulsifying device accelerates emulsification while preventing food spillage, thereby avoiding potential safety risks such as blockage of the venting channel on the lid and improving the reliability of emulsification control. Attached Figure Description

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

[0038] Figure 2 This is a schematic diagram of the emulsification device according to an embodiment of this application;

[0039] Figure 3 This is a longitudinal cross-sectional view of the emulsifying device according to an embodiment of this application;

[0040] Figure 4 This is a schematic flowchart of the control method for a pressure cooking device according to an embodiment of this application;

[0041] Figure 5 This is a schematic diagram illustrating the principle of accelerated emulsification via emulsification orifices in the pressure cooking device during the emulsification stage, as described in this application embodiment.

[0042] Figure 6This is a schematic diagram illustrating the principle of liquid reflux in the emulsification device of the pressure cooking equipment in this application embodiment;

[0043] Figure 7 This is a schematic flowchart of a control method for a pressure cooking device according to an application embodiment of this application;

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

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

[0046] Explanation of reference numerals in the attached figures:

[0047] 101. Pot body; 102. Lid; 103. Cookware; 1031. Cooking cavity;

[0048] 104. Emulsifying device; 1041. Emulsifying chamber; 1042. Spacer;

[0049] 1043, Emulsification hole; 1044, Reflux hole; 1045, Check valve;

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

[0051] 104212, Circular guard edge; 104213, Inclined guard edge; 104214, Skirt edge;

[0052] 105. Pressure limiting device;

[0053] 801. Emulsification Control Module; 802. Acquisition Module; 803. Statistics Module; 804. Determination Module;

[0054] 900. Pressure cooking equipment; 901. Processor; 902. Memory;

[0055] 903. User interface; 904. System bus. Detailed Implementation

[0056] The present application will now be described in further detail with reference to the accompanying drawings and embodiments.

[0057] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0058] This application provides a control method for a pressure cooking device, which can be a rice cooker, electric pressure cooker, or other kitchen cooking equipment.

[0059] For example, such as Figure 1 As shown, the pressure cooking device may include: a pot body 101, a lid 102, a cookware 103, and an emulsifying device 104. A pressure limiting device 105 is provided on the lid 102, which is used to limit the working pressure of the pressure cooking device from exceeding a first set pressure value.

[0060] Here, the pot body 101 and the lid 102 form the shell of the pressure cooking device. The inner cavity of the pot body 101 can be reasonably designed according to needs. For example, the inner cavity of the pot body 101 is used to accommodate the cookware 103. The pot body 101 can be designed as a cylinder or a square shape, and this embodiment does not limit this. The lid 102 is used to cover the pot body 101. For example, the lid 102 can be hinged to the pot body 101 or designed separately from the pot body 101. A locking structure is provided between the lid 102 and the pot body 101 for locking and positioning. In this way, after the lid 102 is covered on the pot body 101, the cookware 103 can be sealed inside the pot body 101.

[0061] It should be noted that in other embodiments, the pot body 101 described above can be omitted, so that the pot 103 can directly cooperate with the lid 102 to form a cooking cavity, thus simplifying the structural design of the pressure cooking device.

[0062] Here, the cookware 103 is used to hold food, such as grains like rice, black rice, red beans, black beans, and soybeans, or meats like pork, beef, lamb, chicken, and fish. The cookware 103 can be fixed inside the pot body 101 or designed to be separate from the pot body 101. For a separate design, the cookware 103 can be removed from the pot body 101 and placed back into the pot body 101 after holding the corresponding food. It is understood that a cooking cavity 1031 for cooking food is formed inside the cookware 103. The pressure cooking device may also include a heating device for heating the food inside the cookware 103 to cook it. Exemplarily, the heating device can be an electric heating wire or heating element in contact with the cookware, or it can be an electromagnetic coil that is not in contact with the cookware; this embodiment does not limit the specific type of heating device.

[0063] Here, the emulsifying device 104 is located between the pot 103 and the lid 102, forming an emulsifying chamber 1041 between the emulsifying device 104 and the lid 102. Emulsifying holes are provided on the emulsifying device 104, allowing the liquid level in the pot 103 to rise during boiling, thus accelerating emulsification through the emulsifying holes. It should be noted that the emulsifying device 104 can be located above or below the liquid level in the pot 103. Understandably, as the cooking liquid level rises in the cookware 103, the liquid enters the emulsification chamber 1041 from the cooking chamber 1031 through the emulsification orifice of the emulsification device 104. During this process, because the liquid suddenly passes through the small space of the emulsification orifice from a large space, and under pressure difference conditions, the liquid flow rate will greatly increase. Large molecular particles in the liquid (such as fat, protein, etc.) will continuously collide during the pressurization process and be collided into smaller particles, promoting the protein to encapsulate the fat or the fat to encapsulate the protein or water molecules. After the liquid passes through the pressurization process, this situation of protein encapsulating fat or fat encapsulating protein will form a stable emulsion. When it re-enters the cooking chamber 1031, it will promote the liquid to become more concentrated and milky white, thereby achieving emulsification and thickening.

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

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

[0066] For example, such as Figure 3 As shown, the spacer 1042 includes a base plate 10421 and an annular baffle 10422 formed on the outer periphery of the base plate 10421. The upper edge of the annular baffle 10422 forms a horizontally extending flange, which can serve as a support for the cookware 103. The base plate 10421 is provided with at least one emulsification hole 1043 and at least one reflux hole 1044.

[0067] For example, the base plate 1042 can be circular, square or other shapes, and the support part can be a separately extended support member or other structure in addition to the above-mentioned flange structure. This application embodiment does not limit this.

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

[0069] For example, considering that the food in the cooking cavity 1031 will have higher pressure or temperature in the middle region of the cooking cavity 1031, the emulsification hole 1043 can be set in the middle region of the bottom plate 10421, and the return hole 1044 can be set in the outer region of the bottom plate 10421. In this way, when the liquid surface in the middle region of the cooking cavity 1031 overflows first, it can be guided through the emulsification hole 1043 in that region, so that the liquid suddenly passes from the large space to the small space. Under pressure difference, the liquid flow rate will be greatly increased. Large molecular particles (such as fat, protein, etc.) in the liquid will continuously collide during the pressurization process and be collided into smaller particles, promoting the protein to wrap the fat or the fat to wrap the protein or water molecules, thereby better improving the emulsification efficiency and emulsification effect.

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

[0071] Understandably, the structure of the aforementioned bottom plate 10421 allows the bottom of the bottom plate 10421 to have a lower outer perimeter and a higher center, which is beneficial for the overflow and drainage of food in the pot 103 when the liquid level rises during boiling. Preferably, multiple emulsification holes 1043 can be evenly spaced circumferentially on the annular baffle 104212, so that during the overflow process, large molecular particles (such as fat, protein, etc.) in the liquid can overflow onto the bottom plate 10421 through the multiple emulsification holes 1043 on the annular baffle 104212, and continuously collide during the pressurization process, being broken into smaller particles, promoting the encapsulation of fat by protein or the encapsulation of protein or water molecules by fat, thereby improving the emulsification effect. In addition, the emulsified liquid can be guided along the inclined baffle 104213 to converge at the skirt 104214, that is, at the bottom of the emulsification chamber 1041. Then, under the action of liquid pressure, the one-way valve 1045 can be opened, allowing the emulsified liquid to flow back into the pot 103 quickly. In this way, the soup in the cooking chamber 1031 will be more concentrated and milky white, thus achieving the effect of emulsification and thickening.

[0072] It is understood that an exhaust channel is provided on the cover 102, and a pressure limiting device 105 is disposed at the exhaust channel. This pressure limiting device 105 can limit pressure based on gravity and / or spring pressure. For example, in one example, the pressure limiting device 105 can be a device that limits pressure using its own weight. Assuming 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 due to gravity. In another example, the pressure limiting device 105 can be a device that limits pressure using spring pressure. Assuming its spring pressure is k1 and the channel area of ​​the exhaust channel is S, the first set pressure value Ps = k1 / S. In yet another example, the pressure limiting device 105 can also be a device that limits pressure using a combination of gravity and spring pressure, with the combined first set pressure value Ps = (m * g + k1) / S.

[0073] For example, the pressure cooking device of this application embodiment may further include a pressure sensor for detecting the working pressure value and / or a temperature sensor for detecting the working temperature value. The pressure cooking device also includes a control device connected to the heating device, which can acquire 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 of the food during the heating process. For example, the temperature sensor can be located at the bottom of the pot 103 and in contact with the outer surface of the pot 103, and the temperature of the food during cooking can be reflected based on the detected temperature of the outer surface of the pot 103. The temperature sensor can also be located inside the cooking cavity 1031 to directly detect the temperature of the food during cooking. The temperature sensor can be a thermistor sensor or a thermocouple sensor, and this embodiment does not limit the type of sensor.

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

[0076] It should be noted that the cookware 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 cooking can be reflected based on the temperature of the outer surface of the cookware 103. Furthermore, since the cookware 103 is made of a material with good thermal conductivity, the heat generated by the heating device can be quickly transferred to the food inside the cookware 103. For example, the cookware 103 can be made of stainless steel and / or aluminum.

[0077] For example, a human-machine interaction unit may also be provided on the pot body 101 and / or the lid 102. Figure 1 (Not shown), a control device is connected to the human-machine interface unit to receive user input commands and / or output instruction information to the user. The human-machine interface unit may include, but is not limited to, at least one of the following: buttons, rotary switches, touchscreens, displays, indicator lights, and buzzers.

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

[0079] Step 401: If the pressure cooking device is found to have activated the emulsification function, then during the emulsification stage, at least one emulsification control is implemented based on the switching of the heating power value. Each emulsification control includes: a pressure-boosting stage where heating is performed at a first power value until 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-depressing stage where heating is stopped or heating is performed at a second power value; the second power value is less than the first power value.

[0080] Understandably, during the emulsification stage, pressure cooking equipment can initially heat at a first power value. When the working pressure of the pressure cooking equipment reaches the first set pressure value, the pressure limiting device will open the exhaust channel to release pressure under the pressure inside the pressure cooking equipment. At this time, the food in the pot will be in a boiling state, and the liquid level in the pot will rise. The liquid will enter the emulsification chamber from the cooking chamber through the emulsification hole of the emulsification device. During this process, because the liquid suddenly passes from a large space to a small space, and under pressure difference conditions, the liquid flow rate will greatly increase. Large molecules in the liquid (such as fat, protein, etc.) will continuously collide during the pressurization process and be broken into smaller particles, promoting the encapsulation of fat by proteins or the encapsulation of proteins or water molecules by fats. After the liquid passes through the pressurization process, this situation of protein encapsulating fat or fat encapsulating protein will form a stable emulsion. When it re-enters the cooking chamber, it will promote a thicker and whiter liquid, thereby achieving emulsification and thickening.

[0081] The higher the initial power value, the more vigorous the turbulence, the greater the rise in liquid level during heating, and the faster the liquid flows through the emulsification device. This results in more intense collisions of fats and proteins within the liquid during pressurization, leading to better emulsification. However, continuous heating can cause the operating temperature and / or pressure within the pressure cooking equipment to rise excessively. If the initial pressure value is exceeded and high-power heating continues, food may overflow, clogging the venting channels on the lid and posing a potential safety risk.

[0082] In this embodiment, the pressure cooking device can acquire its operating pressure and / or operating temperature values ​​during the emulsification stage. If the operating pressure reaches the first set pressure value and / or the operating temperature reaches the temperature threshold corresponding to the first set pressure value, heating is stopped or heating is performed at a second power value, wherein the second power value is less than the first power value. Thus, emulsification control based on power switching can effectively ensure accelerated emulsification while preventing food spillage, thereby avoiding potential safety risks such as blockage of the venting channels on the lid and improving the reliability of emulsification control.

[0083] It should be noted that, in this embodiment of the application, the pressure cooking device may include a heating element, and the control device may control the operating state of the heating element. The heating element may employ heating methods including, but not limited to, at least one of the following:

[0084] The heating element inside the heating plate heats up, and the heat from the heating plate is transferred to the cookware, which in turn transfers the heat from the cookware to the food inside.

[0085] When the coil of the IH coil is energized, it generates a magnetic field that heats the cookware, and the heat from the cookware is transferred to the food inside the cookware.

[0086] The generated steam enters the cookware and heats the food inside;

[0087] Light wave heaters or infrared heaters directly radiate the heat of light waves onto the food in the cookware through radiation;

[0088] The heating element generates heat when electricity is applied and transfers the heat to the food in the cookware through convection.

[0089] For example, the first power value can be the rated heating power of the pressure cooking device or the equivalent heating power corresponding to a higher heating power ratio (for example, if 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). The second power value can be the equivalent heating power corresponding to a lower heating power ratio (for example, if 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, the boiling liquid can be continuously heated 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 illustrating the principle of accelerated emulsification via emulsification orifices in a pressure cooking device during the emulsification stage is shown. Figure 6 This diagram illustrates the principle of liquid reflux in the emulsification device of a pressure cooking appliance. It can be understood that when the liquid level rises in the boiling state within the cooking chamber 1031, it can enter the emulsification chamber 1041 through the emulsification orifice 1043 on the emulsification device 104. During this process, due to the sudden passage of liquid from a large space to a small space, and under pressure differential conditions, the liquid flow rate greatly increases. Large molecules in the liquid (such as fat and protein) collide continuously during the pressurization process, breaking them down into smaller particles. This promotes the encapsulation of fat by protein or the encapsulation of protein or water molecules by fat, thereby forming a stable emulsion. The emulsified liquid can converge at the bottom of the emulsification chamber 1041, and under the action of liquid pressure, the one-way valve 1045 can be opened, allowing the emulsified liquid to quickly flow back into the pot 103. Thus, the soup in the cooking chamber 1031 becomes richer and milkier, achieving the effect of emulsification and thickening.

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

[0092] Obtain the working pressure value and / or 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 return to the pressure increase 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 exit the pressure increase stage and enter the pressure decrease stage of stopping heating or heating with the second power value;

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

[0095] Understandably, after completing one emulsification control based on the emulsification device, if further emulsification control is needed, it is necessary to continue acquiring the working pressure and / or working temperature values ​​of the pressure cooking equipment. If the working pressure is determined to be less than or equal to a second set pressure value, and / or the working temperature is determined to be less than or equal to the temperature threshold corresponding to the second set pressure value, then heating at the first power value is resumed until the working pressure of the pressure cooking equipment reaches the first set pressure value and / or the working temperature of the pressure cooking equipment reaches the temperature threshold corresponding to the first set pressure value. Heating is then stopped, or heating at the second power value is resumed. In other words, it is necessary to wait for the working pressure of the pressure cooking equipment to drop to less than or equal to the second set pressure value, and / or for the working temperature 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, multiple emulsification controls can effectively improve the emulsification effect of the soup and enable on-demand control of soup emulsification.

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

[0097] For example, the first set pressure value Ps can be obtained directly by a pressure sensor or by converting the working temperature value detected by a temperature sensor. The conversion formula between the first set pressure value and the corresponding temperature threshold is as follows: Ts=T0+(Ps-P0) / 5, where T0 is the boiling point temperature of water, which is 100℃ when the altitude is 0; and P0 is the atmospheric pressure.

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

[0099] The number of times the emulsification control was performed was recorded;

[0100] If the number of times is determined to be greater than a preset threshold, the emulsification stage is terminated.

[0101] Understandably, pressure cooking equipment can count the number of times the emulsification control is performed. If the number of times reaches the preset threshold, it is determined that the soup emulsification has met the requirements, and the emulsification stage is exited. This achieves on-demand control of soup emulsification during cooking, which can, for example, meet the taste requirements of different food types and / or different groups of people.

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

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

[0104] The preset number of times threshold is determined based on the input parameters.

[0105] For example, the pressure cooking device can acquire input parameters from the user and determine a preset number of times threshold based on these input parameters. For instance, the pressure cooking device can determine the preset number of times threshold corresponding to a given input parameter based on a preset mapping relationship between the input parameters and the user.

[0106] Here, the input parameters can be entered by the user through the human-machine interaction unit of the pressure cooking device, or they can be wirelessly transmitted by the user to the pressure cooking device through a handheld terminal (e.g., a mobile phone). This application embodiment does not limit this.

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

[0108] Retrieve the food type parameter that indicates the food type;

[0109] Obtain the gear parameter indicating the cooking level;

[0110] Obtain the emulsification degree parameter that indicates the degree of emulsification.

[0111] For example, a user can select the food type based on the human-machine interface unit of the pressure cooking device. The pressure cooking device can obtain the food type parameter indicating the food type based on the user's input. For example, the food type can include at least one of the following: pig's trotters, beef brisket, spare ribs, chicken, and fish. Different food types can correspond to different emulsification control requirements. Among them, the number of emulsification times required for pig's trotters, beef brisket, spare ribs, chicken, and fish decreases in that order.

[0112] For example, a user can select the cooking level parameters based on the human-machine interface unit of the pressure cooking device. For instance, the user can select the rated power level parameter for the cooking operation. The pressure cooking device can obtain the indicated cooking level parameters based on the user's input. It is understood that as the rated power decreases, the number of emulsification cycles needs to increase accordingly to achieve the same emulsification effect.

[0113] For example, as people pursue higher quality food, different individuals often have different requirements for the concentration of soup. Based on this, an option to select the degree of emulsification can be configured on the pressure cooking equipment. This degree of emulsification includes at least two different levels. Users can select the degree of emulsification of the food to be cooked using the human-machine interface unit of the pressure cooking equipment. The pressure cooking equipment can obtain the emulsification degree parameter indicating the degree of emulsification based on the user's input. It is understood that as the degree of emulsification decreases or weakens, the number of emulsification cycles needs to be reduced accordingly.

[0114] Understandably, pressure cooking equipment can acquire at least one of the following parameters: food type parameter indicating food type, cooking level parameter indicating cooking level, and emulsification level parameter indicating emulsification level. Based on the acquired parameters, a preset number of times threshold is determined. In this way, on-demand control of emulsification of cooked soup can be achieved by adjusting the number of times emulsification is controlled.

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

[0116] Once it is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage has been completed, the pressure cooking device is confirmed to have entered the emulsification stage.

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

[0118] Considering that the emulsification control in this embodiment is based on an emulsification device, if the user forgets to place the emulsification device before starting cooking in the pressure cooking equipment, the emulsification control will fail, resulting in poor emulsification of the soup. Therefore, the pressure cooking equipment can acquire a detection signal indicating whether the emulsification device is in place, and then intelligently identify whether the emulsification device is in place. For example, this detection signal can be triggered by a physical triggering device, such as a physical button or sensor. Since the top of the emulsification device has a flange, after the emulsification device is placed, the flange can snap onto or overlap the protrusion on the pot body. Therefore, a contact sensor or a non-contact sensor can be set on the protrusion, such as a pressure sensor, a Hall sensor, or a photoelectric sensor, to detect whether the emulsification device is placed in place. Alternatively, a microswitch can be set on the protrusion; after the emulsification device is placed in place, the microswitch is triggered to generate a presence signal.

[0119] For example, an emulsification function button can be set on a pressure cooking device. If the pressure cooking device detects that the emulsification function button has been triggered, it determines that the emulsification function has been triggered.

[0120] It should be noted that pressure cooking equipment has a pre-cooking stage before entering the emulsification stage, where the ingredients for soup are cooked through. This pre-cooking stage allows for emulsification control after the food is thoroughly cooked. The pre-cooking stage can include a heating stage, a pressure-increasing stage, and a pressure-holding stage. The pressure cooking equipment can enter the emulsification stage after the pressure-holding stage has reached the set time, thus allowing for emulsification control after the food is thoroughly cooked, which helps improve the emulsification effect of the soup.

[0121] The control method of the pressure cooking device of this application embodiment will be described exemplarily below with reference to an application example.

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

[0123] Step 701: Heat at the first power value.

[0124] Here, if the pressure cooking equipment determines that the emulsification function is activated, then after entering the emulsification stage, the heating device is first controlled to heat at the first power value.

[0125] Step 702: Determine whether the pressure limit Ps or temperature limit Ts has been reached. If yes, proceed to step 703; otherwise, continue to step 701.

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

[0127] Step 703: Heat at the second power value.

[0128] The pressure cooking equipment controls the heating element to heat using a second power value. That is, the pressure cooking equipment can continuously heat to boiling using a low power value, causing the boiling liquid to emulsify through the emulsification device, completing one jet emulsification control.

[0129] Step 704: Determine whether the emulsification control has reached the preset number of times. If yes, exit the emulsification stage. If no, proceed to step 705 to continue emulsification control.

[0130] Step 705: Determine if the pressure has dropped to the preset pressure. If so, return 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 yes, it returns to step 701 to perform the next emulsification control. If no, it continues to wait until the working pressure value is less than or equal to the second set pressure value.

[0132] Understandably, 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, it returns to step 701 to perform the next emulsification control. If not, it continues 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 embodiments of this application, the embodiments of this application also provide a control device for a pressure cooking device. The control device for the pressure cooking device corresponds to the control method of the pressure cooking device described above. The steps in the control method embodiments of the pressure cooking device described above are also fully applicable to the control device embodiments of this pressure cooking device.

[0134] like Figure 8As shown, the control device of the pressure cooking equipment includes: an emulsification control module 801, used to determine that the pressure cooking equipment is activating the emulsification function. During the emulsification stage, at least one emulsification control is implemented based on the switching of the heating power value. Each emulsification control includes: a pressure-increasing stage where heating is performed at a first power value until 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 corresponding to the first set pressure value; and a pressure-decreasing stage where heating is stopped or heating is performed at a second power value, wherein the second power value is less than the first power value.

[0135] In some embodiments, the control device further includes: an acquisition module 802, configured to acquire the working pressure value and / or working temperature value of the pressure cooking device; the emulsification control module 801 is further configured to, if it is determined that the working pressure value is less than or equal to a second set pressure value, and / or the working temperature value is less than or equal to a temperature threshold corresponding to the second set pressure value, return to the pressure-boosting 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, exit the pressure-boosting stage, and enter the pressure-reducing stage of stopping heating or heating with a 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 statistics module 803, used to count the number of times the emulsification control is performed; the emulsification control module 801 is also used to exit the emulsification stage if it is determined that the number of times is greater than a preset number threshold.

[0137] In some embodiments, the acquisition module 802 is further configured to acquire input parameters of the pressure cooking device, and the control device further includes: a determination module 804 configured to determine the preset number of times 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] Retrieve the food type parameter that indicates the food type;

[0140] Obtain the gear parameter indicating the cooking level;

[0141] Obtain the emulsification degree parameter that indicates the degree of emulsification.

[0142] In some embodiments, the emulsification control module 801 determines that the pressure cooking device has activated the emulsification function, including:

[0143] Once it is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage has been completed, the pressure cooking device is confirmed to have entered the emulsification stage.

[0144] In practical applications, the emulsification control module 801, acquisition module 802, statistics module 803, and determination module 804 can be implemented by the processor of the pressure cooking equipment. 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 for the pressure cooking equipment provided in the above embodiments is only illustrated by the division of the above-described program modules when controlling the pressure cooking equipment. In actual applications, the above processing can be assigned to different program modules as needed, that is, the internal structure of the device can be divided into different program modules to complete all or part of the processing described above. In addition, the control device for the pressure cooking equipment provided in the above embodiments and the control method embodiments for the pressure cooking equipment belong to the same concept, and the specific implementation process can be found in the method embodiments, 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 embodiments of this application, the embodiments of this application also provide a pressure cooking device. Figure 9 This is only an exemplary structure of the pressure cooking device, not the entire structure; it can be implemented as needed. Figure 9 The structure shown may be part or all of the structure.

[0147] like Figure 9 As shown, the pressure cooking device 900 provided in this application embodiment 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 via a bus system 904. It can be understood that the bus system 904 is used to implement communication between these components. In addition to a data bus, the bus system 904 also includes a power bus, a control bus, and a status signal bus. However, for clarity, in... Figure 9 The general labeled all buses as Bus System 904.

[0148] like Figure 1 As shown, the pressure cooking device in this embodiment may further include: a pot body 101, a lid 102, a cookware 103, an emulsifying device 104, and a pressure limiting device 105. For details, please refer to the preceding description; further elaboration is omitted here.

[0149] The user interface 903 in this embodiment can be located on the control panel of a pressure cooking device. For example, it may include, but is not limited to, at least one of the following: buttons, rotary switches, touch screens, displays, indicator lights, and buzzers.

[0150] The memory 902 in this embodiment 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 the pressure cooking device.

[0151] The control method for a pressure cooking device disclosed in this application can be applied to, or implemented by, a processor 901. The processor 901 may be an integrated circuit chip with signal processing capabilities. During implementation, each step of the control method for the pressure cooking device can be completed by integrated logic circuits in the hardware of the processor 901 or by instructions in software form. The processor 901 can be a general-purpose processor, a digital signal processor (DSP), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. The processor 901 can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this application. The general-purpose processor can be a microprocessor or any conventional processor, etc. The steps of the method disclosed in the embodiments of this application can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software modules can be located in a storage medium, specifically a memory 902. The processor 901 reads information from the memory 902 and, in conjunction with its hardware, completes the steps of the control method for the pressure cooking device provided in the embodiments of this application.

[0152] In an exemplary embodiment, the pressure cooking device may be implemented by one or more application-specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), field-programmable gate arrays (FPGAs), general-purpose processors, controllers, microcontrollers (MCUs), microprocessors, or other electronic components to perform the aforementioned method.

[0153] It is understood that memory 902 can be volatile memory or non-volatile memory, or both. Non-volatile memory can be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), ferromagnetic random access memory (FRAM), flash memory, magnetic surface memory, optical disc, or compact disc read-only memory (CD-ROM); magnetic surface memory can be disk storage or magnetic tape storage. Volatile memory can be random access memory (RAM), which is used as an external cache. By way of example, but 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), SyncLink Dynamic Random Access Memory (SLDRAM), and Direct Rambus Random Access Memory (DRRAM).The memories described in the embodiments of this application are intended to include, but are not limited to, these and any other suitable types of memories.

[0154] In an exemplary embodiment, this application also provides a storage medium, namely a computer storage medium, specifically a computer-readable storage medium, such as a memory 902 that stores a computer program. This computer program can be executed by the processor 901 of the pressure cooking device to complete the steps of the method described in this application embodiment. The computer-readable storage medium can be a ROM, PROM, EPROM, EEPROM, Flash Memory, magnetic surface memory, optical disc, or CD-ROM, etc.

[0155] It should be noted that terms such as "first" and "second" are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0156] In the embodiments of this application, unless otherwise explicitly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature being directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature being directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0157] Furthermore, the technical solutions described in the embodiments of this application can be combined arbitrarily without conflict.

[0158] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A control method for a pressure cooking device, characterized in that, The pressure cooking device includes: a pot, a lid, and an emulsifying device located between the pot and the lid. A pressure limiting device is provided on the lid to limit the operating pressure of the pressure cooking device from exceeding a first preset pressure value. The method includes: If the pressure cooking device is determined to have its emulsification function activated, then during the emulsification stage, at least one emulsification control is implemented based on the switching of heating power values. Each emulsification control includes: a pressure-boosting stage where heating is performed at a first power value until 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-depressing stage where heating is stopped or heating is performed at a second power value; wherein the second power value is less than the first power value. The emulsifying device has an emulsifying hole. When the liquid in the cookware enters the emulsifying chamber from the cooking chamber through the emulsifying hole, the liquid suddenly passes through the small space of the emulsifying hole from a large space, and the liquid flow rate increases under pressure difference. Large molecular particles in the liquid collide continuously during the pressurization process to promote emulsification.

2. The method according to claim 1, characterized in that, The method further includes: Obtain the working pressure value and / or 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 return to the pressure boosting 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 exit the pressure boosting stage and enter the pressure depressurization 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.

3. The method according to claim 2, characterized in that, The method further includes: The number of times the emulsification control was performed was recorded; If the number of times is determined to be greater than a preset threshold, the emulsification stage is terminated.

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

5. The method according to claim 4, characterized in that, The acquisition of input parameters for the pressure cooking device includes at least one of the following: Retrieve the food type parameter that indicates the food type; Obtain the gear parameter indicating the cooking level; Obtain the emulsification degree parameter that indicates the degree of emulsification.

6. The method according to claim 1, characterized in that, The step of determining that the pressure cooking device has activated the emulsification function includes: Once it is determined that the emulsification device is in place, the emulsification function is triggered, and the pre-stage before the emulsification stage has been completed, the pressure cooking device is confirmed to have entered the emulsification stage.

7. A control device for a pressure cooking apparatus, characterized in that, The pressure cooking device includes: a pot, a lid, and an emulsifying device located between the pot and the lid. A pressure limiting device is provided on the lid to limit the operating pressure of the pressure cooking device from exceeding a first preset pressure value. The control device includes: An emulsification control module is used to determine when the pressure cooking device activates the emulsification function. During the emulsification stage, at least one emulsification control is implemented based on the switching of heating power values. Each emulsification control includes: a pressure-increasing stage where heating is performed at a first power value until 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-decreasing stage where heating is stopped or heating is performed at a second power value; wherein the second power value is less than the first power value. The emulsifying device has an emulsifying hole. When the liquid in the cookware enters the emulsifying chamber from the cooking chamber through the emulsifying hole, the liquid suddenly passes through the small space of the emulsifying hole from a large space, and the liquid flow rate increases under pressure difference. Large molecular particles in the liquid collide continuously during the pressurization process to promote emulsification.

8. A pressure cooking device, characterized in that, The pressure cooking device includes: a pot, a lid, and an emulsifying device located between the pot and the lid. A pressure limiting device is provided on the lid to limit the operating pressure of the pressure cooking device from exceeding a first preset pressure value. The pressure cooking device further includes: a processor and a memory for storing a computer program capable of running on the processor. The processor, when running a computer program, executes the steps of the method according to any one of claims 1 to 6; The emulsifying device has an emulsifying hole. When the liquid in the cookware enters the emulsifying chamber from the cooking chamber through the emulsifying hole, the liquid suddenly passes through the small space of the emulsifying hole from a large space, and the liquid flow rate increases under pressure difference. Large molecular particles in the liquid collide continuously during the pressurization process to promote emulsification.

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

10. The pressure cooking apparatus according to claim 8, characterized in that, The emulsification device includes: A spacer is provided to separate the cookware from the lid. The spacer has a support portion for supporting the cookware, and the spacer has an emulsification hole for facilitating the overflow of liquid in the cookware onto the spacer under pressure difference and a return hole for facilitating the return of liquid onto the spacer back into the cookware.

11. The pressure cooking apparatus according to claim 10, characterized in that, The emulsification device further includes: A one-way valve is provided corresponding to the reflux hole, which is used to allow the liquid at the reflux hole to flow back to the pot in one direction.

12. The pressure cooking apparatus according to claim 10, characterized in that, The spacer includes a base plate and an annular baffle formed on the outer periphery of the base plate. The upper edge of the annular baffle forms the support portion. At least one emulsification hole and at least one reflux hole are provided on the base plate.

13. The pressure cooking apparatus according to claim 12, characterized in that, The base plate is high in the middle and low at the outer perimeter. The base plate includes a disk in the middle, an annular retaining edge extending downward at the perimeter of the disk, an inclined retaining edge extending obliquely downward at the bottom of the annular retaining edge, and a skirt extending horizontally at the outer perimeter. At least one emulsification hole is provided on the annular retaining edge, and at least one return hole is provided on the skirt.

14. A storage medium storing a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 6.

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