Cooking control method of stewpot
By setting up heating components in the ceramic pot gas, and using intermittent opening control during the rapid heating and micro-boiling stages, the problem of poor heat transfer and heat dissipation of ceramic pot gas is solved, and the temperature control is accurate, which avoids the reduction of the soup flavor and improves the Stew effect.
Patent Information
- Application Number
- CN202310865698.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-07-14
- Publication Date
- 2025-01-14
AI Technical Summary
The ceramic inner liner has poor heat transfer and heat dissipation, making it difficult to achieve accurate temperature control, resulting in large-scale decomposition of inosine in stewed soup, reducing the umami flavor, and the prior art temperature measurement sensors are complex in structure and high in cost, making it difficult to implement.
Using heating components including bottom heating parts and waist heating belts, through rapid heating and intermittent opening control during the micro-boiling stage, uniform heating of ceramic pot can be achieved, avoid excessive high temperatures, keep the temperature between 90℃ and 95℃, and reduce muscle Glycolytic decomposition.
It effectively solves the temperature control problem of the ingredients in the ceramic pot gas, avoids the reduction of the soup flavor, improves the cooking effect of the soup, and reduces the heating power and extends the service life of the bottom heating parts.
Smart Images
Figure CN119302535A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the field of food processing, and in particular to a cooking control method for a stew pot. Background Art
[0002] With the improvement of the quality of life, consumers have higher and higher requirements for food, so consumers' requirements for the cooking effect of food processors have also increased. Among them, when using food processors such as stew pots to make soup, as the heating temperature increases, the amount of inosinic acid released will also increase accordingly. Inosinic acid is one of the main components of nucleic acid food flavor enhancer disodium nucleotide (I+G), and it is also the main component of the umami flavor of livestock and poultry soups such as chicken soup and old duck soup. However, if it is heated for a long time at a high temperature close to 100°C, the inosinic acid in the soup will be decomposed and reduced, that is, excessive high temperature will reduce the umami flavor of the soup, increase fat dissolution, and make the flavor of the soup worse; in addition, when the temperature is above 95°C, the flavoring amino acids and polypeptides in the soup will also aggregate and precipitate, reducing the umami flavor of the soup. At the same time, during the cooking process, the content of proteins such as collagen released in the ingredients will also vary greatly due to different heating temperatures. Experiments have found that when the soup is heated to 92°C, the amount of protein released is more than 30% higher than when it is heated to 70-80°C.
[0003] Some cooking utensils in the prior art are provided with a temperature sensor that rests against the bottom wall of the pot to measure the temperature. However, in this case, the pot is required to have good heat conduction, otherwise the temperature measurement is not possible to implement. For a stew pot with a ceramic pot, the ceramic material has very poor heat conduction, so it is not convenient to implement the technical solution of measuring the temperature across the bottom wall of the pot. There are also some prior arts that have a temperature sensor that extends into the food inside the pot to measure the temperature, but it requires good sealing and detachable electrical connection, and it will lead to a complex structure, high manufacturing cost, and difficulty in transmitting temperature signals, so ceramics do not have a good implementation possibility.
[0004] Therefore, the ceramic inner pot has no temperature sensor and has poor heat transfer and heat dissipation, making it difficult to achieve accurate temperature control to avoid the large-scale decomposition of inosinic acid in the soup, which becomes a technical problem that needs to be solved urgently. Summary of the invention
[0005] The present application provides a cooking control method for a stew pot, so as to solve the technical problem that the stewed soup is insufficient in nutrition due to poor heat transfer and heat dissipation of a ceramic inner pot and difficulty in achieving accurate temperature control.
[0006] The present application provides a cooking control method for a stew pot, the stew pot comprising a pot body with a accommodating cavity and a ceramic pot inner body that can be removed and placed in the accommodating cavity; a heating component is also arranged on the inner wall of the accommodating cavity, and the heating component comprises a bottom heating element arranged on the inner bottom wall of the accommodating cavity and a waist heating belt arranged on the inner side wall; the cooking control method comprises: a rapid heating stage: controlling the heating component to heat the ceramic pot inner body for a first preset time to a boiling state; a slightly boiling stage: controlling the heating component to be turned on intermittently after turning off the heating component for a second preset time; wherein the waist heating belt performs radiation heating on the ceramic pot inner body, and the bottom heating element performs conduction heating on the ceramic pot inner body.
[0007] As an optional embodiment, the micro-boiling stage includes: after turning off the heating component for a second preset time period, controlling the waist heating belt to be turned on intermittently, and controlling the bottom heating element to remain turned off.
[0008] As an optional embodiment, the intermittently turning on the waist heating belt includes: controlling the waist heating belt to turn on for a third preset time period and then stop heating for a fourth preset time period.
[0009] As an optional embodiment, the micro-boiling stage includes: after turning off the heating component for a second preset time period, controlling the bottom heating element and the waist heating belt to be turned on intermittently at the same time.
[0010] As an optional implementation, during the intermittent start-up of the heating component, the duration of stopping heating is 8-18 minutes.
[0011] As an optional embodiment, the micro-boiling stage includes: after turning off the heating component for a second preset time, controlling the bottom heating element to remain on, and controlling the waist heating belt to be turned on for a fifth preset time and then turned off for a sixth preset time.
[0012] As an optional implementation, the duration of the slight boiling stage is 30-120 minutes; and the second preset duration is 8-18 minutes.
[0013] As an optional embodiment, the rapid heating stage also includes a heating sub-stage and a boiling sub-stage. The boiling sub-stage is entered when the food in the ceramic pot reaches a boiling state; the boiling sub-stage includes: controlling the waist heating belt to heat the ceramic pot, and controlling the bottom heating element to remain closed.
[0014] As an optional implementation, the duration of the boiling sub-stage is greater than or equal to 10 minutes and less than or equal to 20 minutes.
[0015] As an optional implementation, the bottom heating element is configured as a PTC heater or a heating wire.
[0016] Due to the adoption of the above technical solution, the technical effects achieved by this application are:
[0017] 1. In the present application, the cooking control method includes a micro-boiling stage. After the heating component is turned off for a second preset time in the micro-boiling stage, the heating component is controlled to be turned on intermittently. Turning off the heating component can reduce the temperature of the food in the ceramic pot. After turning off the heating component, the heating component is turned on intermittently again, thereby reducing the heating power of the heating component. At the same time, the heating component also includes a bottom heating element arranged on the bottom wall of the accommodating cavity and a waist heating belt arranged on the inner wall. The waist heating belt performs radiation heating on the ceramic pot. The radiation heating can make the ceramic pot heated evenly, and can solve the problem of no temperature feedback but precise temperature control as much as possible, so that the food in the ceramic pot is cooked at a temperature below 100°C and as close to 90°C-95°C as possible, so as to avoid the large-scale decomposition of inosinic acid in the soup, thereby reducing the umami taste of the soup, and at the same time reducing fat dissolution, thereby improving the cooking effect of the soup to a certain extent. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.
[0019] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.
[0020] Figure 1 It is a flow chart of a cooking control method for a stew pot provided according to an embodiment of the present application.
[0021] Figure 2 It is a structural schematic diagram of a stew pot provided according to an embodiment of the present application.
[0022] Figure 3 It is a line graph of natural cooling of a stew pot provided according to an embodiment of the present application.
[0023] Reference numerals
[0024] 1. Ceramic pot;
[0025] 2 pot body, 21 heating assembly, 211 bottom heating element, 212 waist heating belt. DETAILED DESCRIPTION
[0026] In order to enable those skilled in the art to better understand the solution of the present application, the technical solution in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present application.
[0027] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments of the present application described herein can be implemented in an order other than those illustrated or described herein. In addition, the terms "including" and "having" and any of their variations are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device comprising a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.
[0028] Referring to the background technology, if the stew pot is heated for a long time at a high temperature of nearly 100°C for livestock and poultry soups such as chicken soup and old duck soup, the inosinic acid in the soup will be decomposed and reduced, that is, the excessive high temperature caused by the poor heat transfer performance of the ceramic liner will cause the umami taste of the soup to decrease, and at the same time increase the dissolution of fat, making the flavor of the soup worse; in addition, when the temperature is higher than 95°C, the flavoring amino acids and polypeptides in the soup will also aggregate and precipitate, reducing the umami taste of the soup. At the same time, during the cooking process, the content of proteins such as collagen released in the ingredients will also vary greatly due to different heating temperatures. In addition, experiments have found that when the soup is heated to 92°C, compared with heating to 70-80°C, the protein released when heated to 92°C is more than 30% higher than when heated to 70-80°C. In the prior art, the heat source of the atmospheric pressure stew pot is mostly set at the bottom of the pot, and the cooking time is determined only by judging the softness of the ingredients. However, the bottom heating method will make the temperature of the local area of the bottom too high. At the same time, there may be a problem of too long heating time, resulting in greasy soup and poor taste.
[0029] Some cooking utensils in the prior art are provided with a temperature sensor that rests against the bottom wall of the pot to measure the temperature. However, in this case, the pot is required to have good heat conduction, otherwise the temperature measurement is not possible to implement. For a stew pot with a ceramic pot, the ceramic material has very poor heat conduction, so it is not convenient to implement the technical solution of measuring the temperature across the bottom wall of the pot. There are also some prior arts that have a temperature sensor that extends into the food inside the pot to measure the temperature, but it requires good sealing and detachable electrical connection, and it will lead to a complex structure, high manufacturing cost, and difficulty in transmitting temperature signals, so ceramics do not have a good implementation possibility.
[0030] To this end, it is a big problem to achieve accurate temperature control to make the soup delicious in the absence of a temperature sensor and the poor heat transfer and heat dissipation of the ceramic inner pot. Therefore, this application will mainly solve the above technical problems by controlling the heating method and time.
[0031] Based on this, Figure 1-2 As shown, the present application provides a cooking control method for a stew pot, the stew pot comprising a pot body 2 with a receiving cavity and a ceramic pot 1 which can be taken out and placed in the receiving cavity; the inner wall of the receiving cavity is also provided with a heating component 21, and the heating component 21 comprises a bottom heating element 211 provided on the inner bottom wall of the receiving cavity and a waist heating belt 212 provided on the inner side wall;
[0032] The waist heating belt 212 performs radiation heating on the ceramic pot 1, and the bottom heating element 211 performs conduction heating on the ceramic pot 1;
[0033] The cooking control method comprises:
[0034] S1 rapid heating stage: controlling the heating component to heat the ceramic pot for a first preset time to a boiling state;
[0035] When cooking the food in the ceramic pot 1, firstly, the heating component 21 is controlled to heat the ceramic pot 1 for a first preset time. During the first preset time, the food in the ceramic pot 1 can reach a boiling state.
[0036] S2 Slightly boiling stage: after turning off the heating component for a second preset time, controlling the heating component to turn on intermittently;
[0037] After the food in the ceramic pot 1 reaches a boiling state and the heating component 21 heats the ceramic pot 1 for a first preset time, the heating component 21 is turned off to cool the food in the ceramic pot 1. After a second preset time, the heating component 21 is turned on again and the heating component 21 is controlled to continue to heat the food in the ceramic pot 1 in an intermittent manner, thereby reducing the average heating power of the heating component 21. At the same time, the heating component 21 also includes a bottom heating element 211 arranged on the bottom wall of the accommodating cavity and a waist heating belt 2 arranged on the inner wall. 12. The waist heating belt 212 performs radiation heating on the ceramic pot inner body 1, and the bottom heating element 211 performs conduction heating on the ceramic pot inner body 1. The radiation heating can make the ceramic pot inner body 1 heated evenly, and can solve the problem of no temperature feedback but precise temperature control as much as possible, so that the food in the ceramic pot inner body can be cooked at a temperature lower than 100°C and as close to 90°C-95°C as possible, so as to avoid the decomposition of inosinic acid in the soup as much as possible, thereby reducing the umami taste of the soup, and also reducing fat dissolution, thereby improving the cooking effect of the soup to a certain extent.
[0038] In this embodiment, the pot body 2 does not have a temperature sensor for measuring the temperature of the food in the ceramic pot body 1. Of course, in some embodiments, a temperature sensor may also be provided on the basis of the embodiments proposed in this application.
[0039] It should also be understood that the present application does not limit the specific opening and closing states of the bottom heating element 211 and the waist heating belt 212 in the rapid heating stage and the slight boiling stage. For example, in the rapid heating stage, there may be multiple sub-stages, and the bottom heating element 211 and the waist heating belt 212 may be controlled to be turned on alternately in the multiple sub-stages, or the bottom heating element 211 and the waist heating belt 212 may be controlled to be turned on at the same time, so as to control the heating component 21 to heat the ceramic pot 1 for the first preset time to a boiling state; in addition, in the slight boiling stage, after the heating component 21 is turned off for the second preset time, the waist heating belt 212 and the bottom heating element 211 may be intermittently heated at the same time, and the bottom heating element 211 may also be kept closed, and the waist heating belt 212 may be controlled to be turned on intermittently, or the waist heating belt 212 may be kept closed, and the bottom heating element 211 may be controlled to be turned on intermittently. The present application does not limit this, and the following embodiments will describe the above situation in detail.
[0040] As an optional implementation, the duration of the slight boiling stage is 30-120 minutes; and the second preset duration is 8-18 minutes.
[0041] Specifically, the second preset time is controlled to be 8-18 minutes, that is, after the rapid heating stage is over, the heating component 21 is controlled to be turned off for 8-18 minutes. Experiments have shown that when the cooking temperature of the soup is higher than 95°C, the flavoring amino acids and polypeptides in the soup will also aggregate and precipitate, reducing the umami taste of the soup. When the soup is heated to 92°C, compared with heating to 70-80°C, the protein released by heating to 92°C is more than 30% higher than that by heating to 70-80°C. Therefore, preferably, the ingredients in the ceramic pot 1 can be kept between 90°C and 95°C during the micro-boiling stage as much as possible. Figure 3 In the natural cooling curve of a stew pot shown in the figure, it takes about 8-18 minutes for multiple parts of the stew pot to drop from 100°C to 90-95°C. Therefore, preferably, the second preset time is 8-18 minutes, but the present application does not limit this. The value of the second preset time can be selected according to the actual choice of the stew pot and cooking needs. It should be noted that Figure 3 The line graph of the natural cooling of a stew pot shown is the test result of the natural cooling of a stew pot adopted in the embodiment of the present application, and is not the content protected by the present application.
[0042] As an optional embodiment, the micro-boiling stage includes: after turning off the heating component for a second preset time period, controlling the waist heating belt to be turned on intermittently, and controlling the bottom heating element to remain turned off.
[0043] Specifically, it can be understood that after the heating component 21 is turned off for the second preset time, only the waist heating belt 212 is controlled to be turned on intermittently, while the bottom heating element 211 is kept turned off. In this case, the waist heating belt 212 can be effectively used to perform radiation heating on the ceramic pot 1, so that the ceramic pot 1 is heated evenly in the micro-boiling stage, so that the food can be heated evenly. Compared with turning on the waist heating belt and the bottom heating element at the same time, it is convenient to control the heating speed only by radiation heating. For a ceramic stew pot without a temperature sensor, the problem of no temperature feedback but precise temperature control can be solved as much as possible, and the problem of reduced umami flavor caused by too fast temperature rise of the soup or local temperature exceeding 95°C can be avoided, thereby effectively improving the soup making effect of the stew pot.
[0044] As an optional embodiment, the intermittently turning on the waist heating belt includes: controlling the waist heating belt to turn on for a third preset time period and then stop heating for a fourth preset time period.
[0045] Controlling the waist heating belt 212 to be turned on intermittently, even if the waist heating belt 212 is provided with a heating cycle, heating for a certain period of time in each heating cycle and then turning off for a certain period of time can reduce the average heating power, thereby preventing the food in the ceramic pot 1 from reaching a high temperature boiling state due to excessively high average heating power.
[0046] As an optional embodiment, the micro-boiling stage includes: after turning off the heating component for a second preset time period, controlling the bottom heating element and the waist heating belt to be turned on intermittently at the same time.
[0047] At the same time, exemplarily, after the heating component 21 is turned off for a second preset period of time in the micro-boiling stage, the bottom heating element 211 and the waist heating belt 212 are controlled to be turned on intermittently at the same time. At this time, it can be understood that since the total heating power when the bottom heating element 211 and the waist heating belt 212 are turned on at the same time is higher, therefore, compared with the method of only turning on the waist heating belt 212 intermittently, this heating method can make the soup temperature in the ceramic inner pot quickly rise to near the boiling point. This has an advantage. Although the soup temperature may exceed the preset temperature range in a short time, the boiling temperature of the soup is near the boiling point. At this time, if the natural cooling rate is known, it can be predicted how long it will take for the soup temperature to drop below 90°C after stopping heating, which is convenient for precise temperature control and can also keep the freshness of the soup as much as possible. In order to keep the food in the ceramic pot 1 between 90°C and 95°C as much as possible when the bottom heating element 211 and the waist heating belt 212 are heated simultaneously, the on time of the bottom heating element 211 and the waist heating belt 212 can be flexibly controlled, and / or the off time of the bottom heating element 211 and the waist heating belt 212 can be extended, and this application does not limit this.
[0048] As an optional implementation, during the intermittent start-up of the heating component, the duration of stopping heating is 8-18 minutes.
[0049] Specifically, in order to keep the food in the ceramic pot 1 between 90°C and 95°C as much as possible during the slight boiling stage, the waist heating belt is controlled to be intermittently turned on after the heating component is turned off for a second preset period of time during the slight boiling stage, and the bottom heating element is controlled to be kept off, or the slight boiling stage includes turning off the heating component for a second preset period of time, when the bottom heating element and the waist heating belt are controlled to be turned on intermittently at the same time, the heating component stops heating for 8-18 minutes during the intermittent opening process. When the heating component is turned on and reaches a maximum of 100°C, the temperature can be controlled at 90-95°C as much as possible after stopping heating for 8-18 minutes, thereby further improving the taste of the soup in the stew pot and thus improving the effect of making soup.
[0050] As an optional embodiment, the micro-boiling stage includes: after turning off the heating component for a second preset time, controlling the bottom heating element to remain on, and controlling the waist heating belt to be turned on for a fifth preset time and then turned off for a sixth preset time.
[0051] In addition, the bottom heating element can be controlled to remain on, and the waist heating belt can be controlled to be turned on for the fifth preset time and then turned off for the sixth preset time. This implementation method controls the waist heating belt to be turned on for the fifth preset time and then turned off for the sixth preset time, so that the ceramic pot core is evenly heated at regular intervals. On the basis of achieving accurate temperature control as much as possible, the heating time is shortened and the service life of the bottom heating element can be extended.
[0052] As an optional embodiment, the rapid heating stage also includes a heating sub-stage and a boiling sub-stage. The boiling sub-stage is entered when the food in the ceramic pot reaches a boiling state; the boiling sub-stage includes: controlling the waist heating belt to heat the ceramic pot, and controlling the bottom heating element to remain closed.
[0053] As an optional implementation, the duration of the boiling sub-stage is greater than or equal to 10 minutes and less than or equal to 20 minutes.
[0054] Specifically, in the boiling sub-stage, the ingredients in the ceramic inner pot are kept in a boiling state for 10-20 minutes. After the heating sub-stage, the muscle tissue structure of the ingredients in the ceramic inner pot begins to become loose, and the nutrients begin to slowly precipitate, and then enter the boiling sub-stage. After high-temperature boiling, the ingredients can be continuously rolled, accelerating the dissolution of nutrients in the cells, including amino acids, proteins, etc. At this time, the inosinic acid in the soup has reached a relatively high content. Controlling the waist heating belt 212 to heat the ceramic pot 1 and controlling the bottom heating element 211 to remain closed can make the various parts of the ceramic pot 1 evenly heated, further improving the cooking effect of the stew pot.
[0055] As an optional implementation, the bottom heating element is configured as a PTC heater or a heating wire.
[0056] The serial numbers of the above-mentioned embodiments of the present application are for description only and do not represent the advantages or disadvantages of the embodiments.
[0057] In the above embodiments of the present application, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, please refer to the relevant description of other embodiments.
[0058] In the several embodiments provided in the present application, it should be understood that the disclosed client can be implemented in other ways. Among them, the device embodiments described above are only schematic. For example, the division of the units is only a logical function division. There may be other division methods in actual implementation. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be through some interfaces, indirect coupling or communication connection of units or modules, which can be electrical or other forms.
[0059] The units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed on multiple network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the solution provided in this embodiment.
[0060] So far, the technical solution of the present application has been described in combination with the above multiple embodiments, but it is easy for those skilled in the art to understand that the protection scope of the present application is not limited to these specific embodiments. Without departing from the technical principles of the present application, those skilled in the art can split and combine the technical solutions in the above-mentioned various embodiments, and can also make equivalent changes or replacements to the relevant technical features. Any changes, equivalent replacements, improvements, etc. made within the technical concept and / or technical principles of the present application will fall within the protection scope of the present application.
[0061] Each embodiment in this specification is described in a progressive manner, and the same or similar parts between the embodiments can be referred to each other, and each embodiment focuses on the differences from other embodiments. In particular, for the system embodiment, since it is basically similar to the method embodiment, the description is relatively simple, and the relevant parts can be referred to the partial description of the method embodiment.
[0062] The above is only a preferred implementation of the present application. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present application. These improvements and modifications should also be regarded as the scope of protection of the present application.
Claims
1. A cooking control method for a stew pot, characterized in that: The stew pot comprises a pot body with a receiving cavity and a ceramic pot inner wall which can be taken out and placed in the receiving cavity; a heating assembly is also arranged on the inner wall of the receiving cavity, and the heating assembly comprises a bottom heating element arranged on the inner bottom wall of the receiving cavity and a waist heating belt arranged on the inner side wall; the cooking control method comprises: Rapid heating stage: controlling the heating component to heat the ceramic pot for a first preset time to a boiling state; Slightly boiling stage: after turning off the heating component for a second preset time, the heating component is controlled to be turned on intermittently; The waist heating belt performs radiation heating on the ceramic pot inner body, and the bottom heating element performs conduction heating on the ceramic pot inner body.
2. The cooking control method of a stew pot according to claim 1, characterized in that: The micro-boiling stage comprises: After the heating component is turned off for a second preset time, the waist heating belt is controlled to be turned on intermittently, and the bottom heating element is controlled to remain turned off.
3. The cooking control method of a stew pot according to claim 2, characterized in that: The intermittent opening of the waist heating belt comprises: The waist heating belt is controlled to be turned on for a third preset time and then stop heating for a fourth preset time.
4. The cooking control method of a stew pot according to claim 1, characterized in that: The micro-boiling stage comprises: After the heating component is turned off for a second preset time, the bottom heating element and the waist heating belt are controlled to be turned on intermittently at the same time.
5. The cooking control method of a stew pot according to any one of claims 2 to 4, characterized in that: During the intermittent start-up of the heating component, the duration of stopping heating is 8-18 minutes.
6. The cooking control method of a stew pot according to claim 1, characterized in that: The micro-boiling stage comprises: After the heating component is turned off for the second preset time, the bottom heating element is controlled to remain turned on, and the waist heating belt is controlled to be turned on for the fifth preset time and then turned off for the sixth preset time.
7. The cooking control method of a stew pot according to claim 1, characterized in that: The duration of the slight boiling stage is 30-120 minutes; the second preset duration is 8-18 minutes.
8. The cooking control method of a stew pot according to claim 1, characterized in that: The rapid heating stage also includes a temperature rise sub-stage and a boiling sub-stage. The boiling sub-stage is entered when the food in the ceramic pot reaches a boiling state; the boiling sub-stage includes: The waist heating belt is controlled to heat the ceramic pot, and the bottom heating element is controlled to remain closed.
9. The cooking control method of a stew pot according to claim 8, characterized in that: The duration of the boiling sub-stage is greater than or equal to 10 minutes and less than or equal to 20 minutes.
10. The cooking control method of a stew pot according to claim 1, characterized in that: The bottom heating element is configured as a PTC heater or a heating wire.