Low-temperature cooking control method and refrigerator

Abstract

The invention provides a low-temperature cooking control method and a refrigerator. The low-temperature cooking control method comprises the steps that food material attributes and cooking processes of to-be-cooked food materials placed in a vacuum box are obtained; the cooking process comprises a sauce marinating or cooked liquor soaking process and a raw pickling process; acquiring vacuum-normal pressure pulsation time according to the attributes of the food materials, wherein the vacuum-normal pressure pulsation time is the duration of a vacuum state of the vacuum box and the duration of a normal pressure state of the vacuum box; acquiring a preset cooking mode according to the vacuum-normal pressure pulsation time and the cooking process; cooking the to-be-cooked food materials according to the preset cooking mode to obtain low-temperature cooked food. On the basis of food material attributes of different food materials, the vacuum-normal pressure pulsation time is adjusted, the pickling or impregnation liquid is accelerated to permeate into food material cells, the low-temperature cooking time is shortened, and different preset cooking modes are matched on the basis of different cooking processes, so that the problem that the waiting time of low-temperature cooking is long is solved.

Description

Technical Field

[0001] The present application relates to the field of refrigerator storage, preservation and pretreatment technology, and in particular to a low-temperature cooking control method and a refrigerator. Background Art

[0002] The application of refrigerators in home cooking can be divided into two main methods. On the one hand, it is to store ingredients and food, and on the other hand, it is to assist low-temperature cooking.

[0003] Among them, low-temperature cooking includes low-temperature pickling, marinating, etc. In the existing refrigerator technology, it is mainly aimed at storage and preservation. For pretreatment technology similar to low-temperature cooking, it mainly provides a low-temperature environment to assist the pickling of ingredients. However, by providing a low-temperature environment for pickling, the pickling time cannot be shortened.

[0004] Therefore, ultrasonic waves can be generated by ultrasonic devices to act on food through the interlayer medium, causing the food to vibrate slightly, and during the continuous vibration process, the marinade can be fully and quickly immersed in the food, thereby greatly shortening the marinating time. However, when shortening the marinating time of food, ultrasonic waves will cause cavitation to produce free radicals, accelerate lipid oxidation in meat, and denature protein structure, affecting the taste and nutrition of food. In addition, ultrasonic waves are high-frequency waves, and the noise is relatively large when vibrating, affecting the user experience. Summary of the invention

[0005] The present application provides a low-temperature cooking control method and a refrigerator to solve the problem of long waiting time for low-temperature cooking.

[0006] In a first aspect, the present application provides a low-temperature cooking control method, which is applied to a refrigerator, comprising:

[0007] Obtaining the food properties and cooking process of the food to be cooked in the vacuum box; the cooking process includes a marinade or a cooked or pickled process;

[0008] Acquire a vacuum-normal pressure pulsation time according to the food properties, wherein the vacuum-normal pressure pulsation time is the duration of the vacuum state and the duration of the normal pressure state of the vacuum box;

[0009] Obtaining a preset cooking mode according to the vacuum-normal pressure pulsation time and the cooking process;

[0010] The ingredients to be cooked are cooked according to the preset cooking mode to obtain low-temperature cooked food.

[0011] Optionally, when the cooking process is a marinated or cooked process, the preset cooking mode includes:

[0012] Controlling the compressor to start, the air door to open, and detecting the cooking temperature in the vacuum box;

[0013] If the cooking temperature is within the first temperature range, the exhaust valve is controlled to close, and the vacuum pump is controlled to run for a first preset time;

[0014] During the second preset time, the vacuum box is controlled to cycle in the first preset mode and the second preset mode to obtain low-temperature cooked food; the first preset mode is that the vacuum box maintains a vacuum state during the third preset time, and the second preset mode is that the vacuum box maintains a normal pressure state during the fourth preset time.

[0015] Optionally, when the cooking process is a marinated or cooked process, the preset cooking mode further includes:

[0016] Controlling the sterilization device to operate at the first interval for a fifth preset time;

[0017] Obtaining the odor concentration detected by the odor sensor;

[0018] If the odor concentration reaches a preset threshold, the odor purification device is controlled to turn on.

[0019] Optionally, when the cooking process is a raw pickling process, the preset cooking mode includes:

[0020] Controlling the sterilization device to operate for a sixth preset time;

[0021] Controlling the compressor to start, the air door to open, and detecting the cooking temperature in the vacuum box;

[0022] If the cooking temperature is within the second temperature range, the exhaust valve is controlled to close, and the vacuum pump is controlled to operate for a seventh preset time;

[0023] During the eighth preset time, the vacuum box is controlled to cycle in the third preset mode and the fourth preset mode to obtain low-temperature cooked food; the third preset mode is that the vacuum box maintains a vacuum state during the ninth preset time, and the fourth preset mode is that the vacuum box maintains a normal pressure state during the tenth preset time.

[0024] Optionally, when the cooking process is a raw pickling process, the preset cooking mode further includes:

[0025] Controlling the sterilization device to operate at the second interval for an eleventh preset time;

[0026] Obtaining the odor concentration detected by the odor sensor;

[0027] If the odor concentration is greater than a preset threshold, the odor purification device is controlled to turn on.

[0028] Optionally, after obtaining the low-temperature cooked food, the method further comprises:

[0029] Obtaining the connection status of the vacuum box and the opening and closing status of the refrigerator magnetic door;

[0030] If the connection state of the vacuum box is disconnected and the magnetic door of the refrigerator is closed, the deodorizing device is controlled to open for the twelfth preset time.

[0031] In a second aspect, the present application provides a refrigerator, applied to the low-temperature cooking control method described in the first aspect, comprising:

[0032] A low-temperature cooking chamber, wherein the low-temperature cooking chamber is arranged in the refrigerating chamber;

[0033] The low-temperature cooking chamber comprises a drawer, a drawer cover assembly and a vacuum box;

[0034] The vacuum box is arranged in the drawer; the vacuum box is provided with an exhaust valve and an air extraction port;

[0035] The drawer cover assembly is provided with a vacuum pump; the vacuum pump is used to control the vacuum box to be in a vacuum state or a normal pressure state; the vacuum pump is connected to the vacuum hole of the vacuum box through an external vacuum pipe;

[0036] A controller, the controller is connected to the exhaust valve and the vacuum pump respectively;

[0037] The controller is configured to:

[0038] Acquiring the food properties and cooking process of the food to be cooked placed in the vacuum box; the cooking process includes a marinating or cooking process and a raw pickling process;

[0039] Acquire a vacuum-normal pressure pulsation time according to the food properties, wherein the vacuum-normal pressure pulsation time is the duration of the vacuum state and the duration of the normal pressure state of the vacuum box;

[0040] Obtaining a preset cooking mode according to the vacuum-normal pressure pulsation time and the cooking process;

[0041] The food to be cooked is cooked according to the preset cooking mode.

[0042] Optionally, it further includes a compressor, a damper, an air duct and a temperature sensor, wherein the temperature sensor is arranged in the drawer and connected to the controller;

[0043] The air door is arranged at the air outlet of the air duct, and the air duct is connected with the low-temperature cooking chamber through the air outlet;

[0044] The compressor is used to provide cooling for the low-temperature cooking chamber;

[0045] The temperature sensor is used to detect the cooking temperature in the low-temperature cooking chamber.

[0046] Optionally, the drawer cover assembly is provided with a sterilization device, and the sterilization device is electrically connected to the controller; the sterilization device is an ultraviolet lamp.

[0047] Optionally, it further includes a cooling fan, a circulating fan, a deodorizing device and an odor sensor, wherein the cooling fan, the circulating fan, the deodorizing device and the odor sensor are arranged in the air duct;

[0048] The controller is configured to:

[0049] Acquiring the gas concentration detected by the odor sensor and the opening state of the damper;

[0050] If the odor concentration reaches a preset threshold and the damper is in a closed state, the deodorizing device is controlled to be turned on and the circulating fan is controlled to start.

[0051] As can be seen from the above technical solutions, the present application provides a low-temperature cooking control method and a refrigerator, the low-temperature cooking control method comprising: obtaining the food properties and cooking process of the food to be cooked placed in a vacuum box; the cooking process comprises a marinating or cooking process and a raw marinating process; obtaining the vacuum-normal pressure pulsation time according to the food properties, the vacuum-normal pressure pulsation time being the duration of the vacuum state and the duration of the normal pressure state of the vacuum box; obtaining a preset cooking mode according to the vacuum-normal pressure pulsation time and the cooking process; cooking the food to be cooked according to the preset cooking mode to obtain low-temperature cooked food. Based on the food properties of different food ingredients, the vacuum-normal pressure pulsation time is adjusted to accelerate the penetration of the marinating or soaking liquid into the food cells, shorten the low-temperature cooking time, and based on different cooking processes, different preset cooking modes are matched to solve the problem of long waiting time for low-temperature cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] In order to more clearly illustrate the technical solution of the present application, the drawings required for use in the embodiments are briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0053] Figure 1 A flow chart of a low-temperature cooking control method provided in an embodiment of the present application;

[0054] Figure 2 A flow chart of a preset cooking mode in which the cooking process provided in the embodiment of the present application is a marinated or cooked cooking process;

[0055] Figure 3 A flow chart of a preset cooking mode in which the cooking process provided in the embodiment of the present application is a raw pickling process;

[0056] Figure 4 This is a schematic diagram of the low-temperature cooking chamber structure provided in an embodiment of the present application.

[0057] Reference numerals:

[0058] Among them, 1-drawer; 2-drawer cover assembly; 21-sterilization device; 22-vacuum pump; 3-vacuum box; 31-exhaust hole; 32-exhaust valve; 33-external vacuum tube. DETAILED DESCRIPTION

[0059] The following embodiments are described in detail, and examples thereof are shown in the accompanying drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The implementations described in the following embodiments do not represent all implementations consistent with the present application. They are only examples of systems and methods consistent with some aspects of the present application as detailed in the claims.

[0060] The application of refrigerators in home cooking can be divided into two main methods. On the one hand, it is to store ingredients and food, and on the other hand, it is to assist low-temperature cooking.

[0061] Among them, low-temperature cooking includes low-temperature pickling, marinating, etc. In the existing refrigerator technology, it is mainly aimed at storage and preservation. For pretreatment technology similar to low-temperature cooking, it mainly provides a low-temperature environment to assist the pickling of ingredients. However, by providing a low-temperature environment for pickling, the pickling time cannot be shortened.

[0062] Therefore, in some embodiments, ultrasonic waves are generated by an ultrasonic device and act on the food through the interlayer medium, causing the food to vibrate slightly, and during the continuous vibration process, the marinade is fully and quickly immersed in the food, thereby greatly shortening the marinating time. However, when the ultrasonic device is used to shorten the marinating time of food, the ultrasonic wave will cause cavitation to produce free radicals, accelerate lipid oxidation in the meat, and denature the protein structure, affecting the taste and nutrition of the food. In addition, the ultrasonic wave is a high-frequency wave, and the noise is relatively large when vibrating, which affects the user experience.

[0063] In order to solve the problem of long waiting time for low temperature cooking, the present application embodiment provides a low temperature cooking control method, using a refrigerator, see Figure 1 , the low temperature cooking control method specifically includes:

[0064] S100: Acquire the food properties and cooking process of the food to be cooked placed in the vacuum box.

[0065] Among them, the vacuum box is mainly used to provide a vacuum environment for the ingredients to be cooked. When the user puts the ingredients to be cooked into the vacuum box, the refrigerator starts working and cooks the ingredients at low temperature by selecting the cooking process and ingredient properties corresponding to the ingredients to be cooked.

[0066] In some embodiments, the cooking process includes a marinating or cooking process and a raw pickling process, and the ingredient attributes are the specific types of ingredients. For example, the ingredient attributes may include vegetables, small-volume meat or seafood, large-volume meat or seafood, small-volume seafood without shell or with opened shell, small-volume seafood with shell, and large-volume seafood.

[0067] S200: Obtaining vacuum-normal pressure pulsation time according to food properties.

[0068] The vacuum-normal pressure pulsation time is the duration of the vacuum state and the normal pressure state of the vacuum box.

[0069] Specifically, during the cooking process of the ingredients to be cooked, the vacuum box will switch between the vacuum state and the normal pressure state, and the vacuum-normal pressure pulsation time is the duration of the vacuum state and the normal pressure state of the vacuum box. For example, when the attribute of the ingredient is a vegetable, the duration of the vacuum state is 10min-20min, and the duration of the normal pressure state is 5min-10min. When the attribute of the ingredient is a small volume of meat or seafood, the duration of the vacuum state is 15min-25min, and the duration of the normal pressure state is 0-5min. Different ingredient attributes correspond to different vacuum-normal pressure pulsation times to suit different ingredients, reduce the time of low-temperature cooking, and at the same time, prevent excessive vacuum from causing excessive impact on the cell walls of the ingredients, destroying the texture of the vegetables, or low vacuum, and the marinade or immersion liquid is difficult to penetrate into the meat cells, resulting in a lack of flavor.

[0070] S300: Obtain a preset cooking mode according to the vacuum-normal pressure pulsation time and the cooking process.

[0071] The vacuum-normal pressure pulsation time is obtained according to the attributes of the ingredients selected by the user, and then the corresponding preset cooking mode can be matched according to the selected cooking process.

[0072] S400: Cooking the ingredients according to the preset cooking mode to obtain low-temperature cooked food.

[0073] Among them, in some embodiments, when the cooking process is a sauce-marinated or cooked process, the preset cooking mode is as follows: Figure 2 As shown, specifically including:

[0074] S411: Control the compressor to start, the air door to open, and detect the cooking temperature in the vacuum box.

[0075] S412: If the cooking temperature is within the first temperature range, the exhaust valve is controlled to close, and the vacuum pump is controlled to run for a first preset time.

[0076] S413: During the second preset time, the vacuum box is controlled to cyclically operate in the first preset mode and the second preset mode.

[0077] The first preset mode is that the vacuum box maintains a vacuum state within a third preset time, and the second preset mode is that the vacuum box maintains a normal pressure state within a fourth preset time.

[0078] Specifically, when the cooking mode is marinating or pickling, since the marinating liquid of marinating or pickling is mostly high-temperature liquid, it needs to be cooled down quickly first. Therefore, the compressor can be controlled to start and the damper can be opened to transport cold air to cool down the food quickly, and the cooking temperature in the vacuum box can be detected in real time. When the cooking temperature reaches and maintains in the first temperature range, the low-temperature cooking conditions are met, where the first temperature range is 5-8°C.

[0079] When the cooking temperature in the vacuum box reaches the first temperature range, the exhaust valve can be closed, and the gas in the vacuum box can be extracted by the vacuum pump to make the vacuum box in a vacuum state. Since the low-temperature cooking time of different ingredients is different, the second preset time can be selected according to the properties of the ingredients. During the second preset time, the vacuum box first maintains the vacuum state for the third preset time, and then opens the exhaust valve to maintain the vacuum box in the normal pressure state for the fourth preset time. The vacuum box is repeatedly changed between the vacuum state and the normal pressure state until the low-temperature cooking time reaches the second preset time, and the low-temperature cooking is ended.

[0080] It can be understood that in the cooking process of cooking ingredients, due to the different properties of the ingredients, the texture, moisture and tissue structure of the ingredients are inconsistent, and the first preset time, the second preset time, the third preset time and the fourth preset time are also different, as shown in Table 1. Table 1 shows the vacuum time, vacuum-normal pressure pulsation time and sauce or marinating time for different food properties.

[0081] Table 1 Food attributes and corresponding time information

[0082] Food properties First preset time Second preset time The third preset time Fourth preset time vegetable 0-10s 2-4h 10-20min 5-10min Small volume of meat or seafood 10-20s 3-4h 15-25min 0-5min Large amounts of meat or seafood 20-30s 5-6h 20-30min 0-5min

[0083] It can be understood that the third preset time and the fourth preset time are the vacuum-normal pressure pulsation time, the first preset time is the time required for the vacuum pump to evacuate the vacuum box, and the second preset time is the total time for low-temperature cooking.

[0084] In the process of marinating or cooking ingredients, sterilization and deodorization are also required. Therefore, when the cooking process is marinating or cooking, the preset cooking mode also includes:

[0085] S414: Control the sterilization device to operate at the first interval for a fifth preset time.

[0086] S415: Obtaining the odor concentration detected by the odor sensor.

[0087] S416: If the odor concentration reaches a preset threshold, the odor purification device is controlled to turn on.

[0088] Specifically, during the low-temperature cooking of the food to be cooked, it is necessary to control the sterilization device to run for a fifth preset time at a first interval, for example, the sterilization device runs every 2-3 hours, and each time runs for 5-10 minutes until the low-temperature cooking is completed. At the same time, during the low-temperature cooking process, in order to prevent the odor from affecting the taste of the food, it is also necessary to use the odor sensor to detect whether the odor concentration in the vacuum box reaches a preset threshold. If the odor concentration exceeds the preset threshold, the odor purification device is controlled to start and continue to detect the odor concentration, so as to reduce the odor concentration to below the preset threshold, and then the odor sensor is turned off.

[0089] Among them, during the operation of the deodorizing device, if the damper in the air duct is in an open state, there is no need to turn on the circulating fan. If the damper is in a closed state, the circulating fan needs to be turned on to allow the gas in the vacuum box to flow.

[0090] In some embodiments, when the cooking process is a raw pickling process, the preset cooking mode is as follows: Figure 3 As shown, specifically including:

[0091] S421: Control the sterilization device to run for a sixth preset time.

[0092] S422: Control the compressor to start, the air door to open, and detect the cooking temperature in the vacuum box.

[0093] S423: If the cooking temperature is within the second temperature range, the exhaust valve is controlled to close, and the vacuum pump is controlled to run for a seventh preset time.

[0094] S424: During the eighth preset time, the vacuum box is controlled to cyclically operate in the third preset mode and the fourth preset mode.

[0095] The third preset mode is that the vacuum box maintains a vacuum state within a ninth preset time, and the fourth preset mode is that the vacuum box maintains a normal pressure state within a tenth preset time.

[0096] Specifically, when the cooking mode is the raw pickling process, since users will use fresh seafood when pickling food, the sterilization device needs to start running first and perform sterilization for the sixth preset time. For example, the sterilization device first runs for 20-30 minutes to kill bacteria in the food. At the same time, the vacuum box exhaust valve is in an open state to facilitate cold air to enter the vacuum box.

[0097] At the same time, in order to reduce the reproduction and proliferation of microorganisms in food and improve the freshness of food, the food can be cooled down quickly. Therefore, the compressor can be started and the damper can be opened to transport cold air to cool the food quickly, and the cooking temperature in the vacuum box can be detected in real time. When the cooking temperature reaches and maintains in the second temperature range, the low-temperature cooking conditions are met, where the second temperature range is 0-4°C.

[0098] When the cooking temperature in the vacuum box reaches the second temperature range, the exhaust valve can be closed, and the vacuum pump can be operated for the seventh preset time to extract the gas in the vacuum box and put the vacuum box into a vacuum state. Since the low-temperature cooking time of different ingredients is different, the eighth preset time can be selected according to the properties of the ingredients. During the eighth preset time, the vacuum box first maintains the vacuum state for the ninth preset time, and then opens the exhaust valve to maintain the vacuum box at normal pressure for the tenth preset time. The vacuum box is repeatedly changed between the vacuum state and the normal pressure state until the low-temperature cooking time reaches the eighth preset time, and the low-temperature cooking is ended.

[0099] It can be understood that, in the process of cooking ingredients, due to the different properties of the ingredients, the texture, moisture and tissue structure of the ingredients are inconsistent, and the seventh preset time, the eighth preset time, the ninth preset time and the tenth preset time used are also different, as shown in Table 2. Table 2 shows the vacuum time, vacuum-normal pressure pulsation time and raw marinating time for different food attributes.

[0100] Table 2 Vacuuming time, vacuum-normal pressure pulsation time and raw marinating time for different food properties

[0101]

[0102]

[0103] Among them, it can be understood that the ninth preset time and the tenth preset time are the vacuum-normal pressure pulsation time, the seventh preset time is the time required for the vacuum pump to evacuate the vacuum box, and the eighth preset time is the total time for low-temperature cooking.

[0104] In the process of raw pickling of cooking ingredients, sterilization and deodorization are also required. Therefore, when the cooking process is raw pickling process, the preset cooking mode also includes:

[0105] S425: Control the sterilization device to run for an eleventh preset time at the second interval time.

[0106] S426: Obtain the odor concentration detected by the odor sensor.

[0107] S427: If the odor concentration is greater than a preset threshold, the odor purification device is controlled to turn on.

[0108] Specifically, during the low-temperature cooking process of the food to be cooked, it is necessary to control the sterilization device to run for the eleventh preset time at the second interval, for example, the sterilization device runs every 1-2 hours, and each time runs for 5-10 minutes until the low-temperature cooking is completed. At the same time, during the low-temperature cooking process, in order to prevent the odor from affecting the taste of the food, it is also necessary to use the odor sensor to detect whether the odor concentration in the vacuum box reaches the preset threshold. If the odor concentration exceeds the preset threshold, the deodorization device is controlled to start and continue to detect the odor concentration, so as to reduce the odor concentration to below the preset threshold, and then turn off the odor sensor.

[0109] In some embodiments, after obtaining the low-temperature cooked food, the low-temperature cooking control method also includes: obtaining the connection status of the vacuum box and the open and closed status of the refrigerator magnetic door; if the connection status of the vacuum box is disconnected and the magnetic door of the refrigerator is closed, then controlling the deodorizing device to open for the twelfth preset time.

[0110] Among them, after the low-temperature cooking is completed, the user is reminded to take out the low-temperature cooked food. When the user takes out the low-temperature cooked food, the connection state of the vacuum box is disconnected, and the magnetic door of the refrigerator is closed. The deodorizing device can be forced to open for 10 minutes to eliminate the odor in the vacuum box and prevent odor contamination.

[0111] The low-temperature cooking control method provided in the embodiment of the present application can select the corresponding preset cooking mode according to the cooking process and the properties of the ingredients to solve the problem of long waiting time for low-temperature cooking.

[0112] In a second aspect, the present application provides a refrigerator, which is applied to the low-temperature cooking control method provided in the above embodiment, including:

[0113] A low-temperature cooking chamber, which is arranged in the refrigerating chamber;

[0114] The low-temperature cooking chamber comprises a drawer 1, a drawer cover assembly 2 and a vacuum box 3;

[0115] The vacuum box 3 is arranged in the drawer 1; the vacuum box 3 is provided with an exhaust valve 32 and an air extraction port;

[0116] The drawer cover assembly 2 is provided with a vacuum pump 22; the vacuum pump 22 is used to control the vacuum box 3 to be in a vacuum state or a normal pressure state; the vacuum pump 22 is connected to the air extraction hole 31 of the vacuum box 3 through an external vacuum extraction pipe 33;

[0117] A controller, the controller is connected to the exhaust valve 32 and the vacuum pump 22 respectively;

[0118] The controller is configured as:

[0119] Obtaining the food properties and cooking process of the food to be cooked placed in the vacuum box 3; the cooking process includes a marinade or cooked process and a raw marinade process;

[0120] The vacuum-normal pressure pulsation time is obtained according to the food properties. The vacuum-normal pressure pulsation time is the duration of the vacuum state and the duration of the normal pressure state of the vacuum box 3;

[0121] Obtain preset cooking modes based on vacuum-normal pressure pulsation time and cooking process;

[0122] Cook the ingredients according to the preset cooking modes.

[0123] In some embodiments, the refrigerator further comprises a compressor, a damper, an air duct and a temperature sensor, the temperature sensor is arranged in the drawer 1, and the temperature sensor is connected to the controller;

[0124] The air door is arranged at the air outlet of the air duct, and the air duct is connected with the low-temperature cooking chamber through the air outlet;

[0125] The compressor is used to cool the low-temperature cooking chamber;

[0126] The temperature sensor is used to detect the cooking temperature in the low-temperature cooking chamber.

[0127] In some embodiments, the drawer cover assembly 2 is provided with a sterilization device 21, and the sterilization device 21 is electrically connected to the controller; the sterilization device 21 is an ultraviolet lamp.

[0128] In some embodiments, the refrigerator further comprises a refrigeration fan, a circulation fan, a deodorizing device and an odor sensor, and the refrigeration fan, the circulation fan, the deodorizing device and the odor sensor are arranged in the air duct;

[0129] The controller is configured as:

[0130] Obtain the gas concentration detected by the odor sensor and the opening status of the damper;

[0131] If the odor concentration reaches a preset threshold and the damper is in a closed state, the odor purification device is controlled to open and the circulation fan is controlled to start.

[0132] It can be seen from the above technical scheme that the present application provides a low-temperature cooking control method and a refrigerator, and the low-temperature cooking control method includes: obtaining the food properties and cooking process of the food to be cooked placed in the vacuum box 3; the cooking process includes a marinating or cooked process and a raw marinating process; obtaining the vacuum-normal pressure pulsation time according to the food properties, and the vacuum-normal pressure pulsation time is the duration of the vacuum state and the duration of the normal pressure state of the vacuum box 3; obtaining a preset cooking mode according to the vacuum-normal pressure pulsation time and the cooking process; cooking the food to be cooked according to the preset cooking mode to obtain low-temperature cooked food. Based on the food properties of different food ingredients, the vacuum-normal pressure pulsation time is adjusted to accelerate the penetration of the marinating or soaking liquid into the food cells, shorten the low-temperature cooking time, and based on different cooking processes, different preset cooking modes are matched to solve the problem of long waiting time for low-temperature cooking.

[0133] Similar parts between the embodiments provided in this application can be referenced to each other. The specific implementation methods provided above are only a few examples under the general concept of this application and do not constitute a limitation on the protection scope of this application. For those skilled in the art, any other implementation methods expanded based on the scheme of this application without creative work belong to the protection scope of this application.

Claims

1. A low temperature cooking control method, applied to a refrigerator, characterized in that: include: Obtaining the food properties and cooking process of the food to be cooked in the vacuum box; the cooking process includes a marinating or cooking process and a raw pickling process; Acquire a vacuum-normal pressure pulsation time according to the food properties, wherein the vacuum-normal pressure pulsation time is the duration of the vacuum state and the duration of the normal pressure state of the vacuum box; Obtaining a preset cooking mode according to the vacuum-normal pressure pulsation time and the cooking process; The ingredients to be cooked are cooked according to the preset cooking mode to obtain low-temperature cooked food.

2. The low temperature cooking control method according to claim 1, characterized in that: When the cooking process is a marinated or cooked process, the preset cooking mode includes: Controlling the compressor to start, the air door to open, and detecting the cooking temperature in the vacuum box; If the cooking temperature is within the first temperature range, the exhaust valve is controlled to close, and the vacuum pump is controlled to run for a first preset time; During the second preset time, the vacuum box is controlled to cycle in the first preset mode and the second preset mode to obtain low-temperature cooked food; the first preset mode is that the vacuum box maintains a vacuum state during the third preset time, and the second preset mode is that the vacuum box maintains a normal pressure state during the fourth preset time.

3. The low temperature cooking control method according to claim 2, characterized in that: When the cooking process is a marinated or cooked process, the preset cooking mode also includes: Controlling the sterilization device to operate at the first interval for a fifth preset time; Obtaining the odor concentration detected by the odor sensor; If the odor concentration reaches a preset threshold, the odor purification device is controlled to turn on.

4. The low temperature cooking control method according to claim 3, characterized in that: When the cooking process is a raw pickling process, the preset cooking mode includes: Controlling the sterilization device to operate for a sixth preset time; Controlling the compressor to start, the air door to open, and detecting the cooking temperature in the vacuum box; If the cooking temperature is within the second temperature range, the exhaust valve is controlled to close, and the vacuum pump is controlled to operate for a seventh preset time; During the eighth preset time, the vacuum box is controlled to cycle in the third preset mode and the fourth preset mode to obtain low-temperature cooked food; the third preset mode is that the vacuum box maintains a vacuum state during the ninth preset time, and the fourth preset mode is that the vacuum box maintains a normal pressure state during the tenth preset time.

5. The low temperature cooking control method according to claim 4, characterized in that: When the cooking process is a raw pickling process, the preset cooking mode also includes: Controlling the sterilization device to operate at the second interval for an eleventh preset time; Obtaining the odor concentration detected by the odor sensor; If the odor concentration is greater than a preset threshold, the odor purification device is controlled to turn on.

6. The low temperature cooking control method according to claim 3, characterized in that: After obtaining the low-temperature cooked food, the method further comprises: Obtaining the connection status of the vacuum box and the opening and closing status of the refrigerator magnetic door; If the connection state of the vacuum box is disconnected and the magnetic door of the refrigerator is closed, the deodorizing device is controlled to open for the twelfth preset time.

7. A refrigerator, applied to the low-temperature cooking control method according to claims 1-6, characterized in that: include: A low-temperature cooking chamber, wherein the low-temperature cooking chamber is arranged in the refrigerating chamber; The low-temperature cooking chamber comprises a drawer, a drawer cover assembly and a vacuum box; The vacuum box is arranged in the drawer; the vacuum box is provided with an exhaust valve and an air extraction port; The drawer cover assembly is provided with a vacuum pump; the vacuum pump is used to control the vacuum box to be in a vacuum state or a normal pressure state; the vacuum pump is connected to the vacuum hole of the vacuum box through an external vacuum pipe; A controller, the controller is connected to the exhaust valve and the vacuum pump respectively; The controller is configured to: Acquiring the food properties and cooking process of the food to be cooked placed in the vacuum box; the cooking process includes a marinating or cooking process and a raw pickling process; Acquire a vacuum-normal pressure pulsation time according to the food properties, wherein the vacuum-normal pressure pulsation time is the duration of the vacuum state and the duration of the normal pressure state of the vacuum box; Obtaining a preset cooking mode according to the vacuum-normal pressure pulsation time and the cooking process; The ingredients to be cooked are cooked according to the preset cooking mode to obtain low-temperature cooked food.

8. The refrigerator according to claim 7, characterized in that: It also includes a compressor, a damper, an air duct and a temperature sensor, wherein the temperature sensor is arranged in the drawer and connected to the controller; The air door is arranged at the air outlet of the air duct, and the air duct is connected with the low-temperature cooking chamber through the air outlet; The compressor is used to provide cooling for the low-temperature cooking chamber; The temperature sensor is used to detect the cooking temperature in the low-temperature cooking chamber.

9. The refrigerator according to claim 7, characterized in that: The drawer cover assembly is provided with a sterilization device, and the sterilization device is electrically connected to the controller; the sterilization device is an ultraviolet lamp.

10. The refrigerator according to claim 8, characterized in that: It also includes a refrigeration fan, a circulation fan, a deodorizing device and an odor sensor, wherein the refrigeration fan, the circulation fan, the deodorizing device and the odor sensor are arranged in the air duct; The controller is configured to: Acquiring the gas concentration detected by the odor sensor and the opening state of the damper; If the odor concentration reaches a preset threshold and the damper is in a closed state, the deodorizing device is controlled to be turned on and the circulating fan is controlled to start.

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