Cooking control method and cooking control device

Abstract

The invention relates to the technical field of cooking equipment, and discloses a cooking control method and a cooking control device.The cooking control method comprises the steps that a cooking program is started; judging whether the pressure cooking equipment enters a boosting stage or not; if yes, whether the real-time cooking parameters of the pressure cooking equipment are larger than or equal to the preset cooking parameters or not is judged; if not, judging whether a real-time cooking parameter of the pressure cooking equipment is increased within a preset time period t1 or not; if not, recording cooking parameters of the pressure cooking equipment at the moment; judging whether the cooking parameters of the pressure cooking equipment are greater than or equal to the cooking parameters during boiling; if yes, controlling the pressure cooking equipment to enter a pressure maintaining stage; and cooking is finished. According to the cooking control method, the situation that food is burnt or liquid overflows can be avoided, and the cooking effect is guaranteed.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking equipment, and in particular to a cooking control method and a cooking control device. Background Art

[0002] The main cooking stages of pressure cooking equipment such as electric pressure cookers and high-pressure steamers include the heating stage, the pressure increasing stage, the pressure maintaining stage and the pressure releasing stage. When using pressure cooking equipment, the user may encounter the situation that the pressure / temperature of the pressure cooking equipment cannot reach the set value during the pressure increasing stage due to insufficient water vapor due to insufficient water in the pressure cooking equipment, and the pressure cooking equipment is still in the pressure increasing stage (cooking power is very high). Continuous large-scale heating causes the food in the pressure cooking equipment to burn or liquid to overflow, seriously affecting the user experience. Summary of the invention

[0003] In view of this, the present invention provides a cooking control method and a cooking control device to solve the problem that in the existing pressure cooking equipment, the pressure / temperature always fails to reach the set value due to too little water in the pressure cooking equipment, and the pressure cooking equipment still continues to heat in large quantities, causing the food to burn or liquid to overflow, seriously affecting the user experience.

[0004] A first aspect of the present invention provides a cooking control method for controlling a pressure cooking device, the cooking control method comprising:

[0005] Start the cooking process;

[0006] determining whether the pressure cooking device has entered a pressure boosting stage;

[0007] If yes, determining whether the real-time cooking parameter of the pressure cooking device is greater than or equal to the preset cooking parameter;

[0008] If not, determining whether the real-time cooking parameter of the pressure cooking device increases within a preset time period t1;

[0009] If not, recording the cooking parameters of the pressure cooking device at this time;

[0010] determining whether a cooking parameter of the pressure cooking device is greater than or equal to a cooking parameter at boiling;

[0011] If yes, controlling the pressure cooking device to enter a pressure maintaining stage;

[0012] Cooking is finished.

[0013] Beneficial effect: The cooking control method of the present application can determine whether the cooking parameters inside the pressure cooking device meet the cooking requirements by judging whether the real-time cooking parameters of the pressure cooking device after entering the pressure boosting stage are greater than or equal to the preset cooking parameters. If the real-time cooking parameters of the pressure cooking device are less than the preset cooking parameters, it means that the cooking requirements have not been met. It is further judged whether the real-time cooking parameters of the pressure cooking device increase within the preset time period t1. If not, it means that there is a problem with the pressure cooking device. The cooking parameters of the pressure cooking device at this time are recorded, and it is judged whether the cooking parameters are greater than or equal to the cooking parameters at boiling. If so, it means that there is no problem with the sealing of the pressure cooking device. The abnormality is caused by too little water content in the food and insufficient water vapor generation. The cooking parameters in the pressure cooking device are difficult to increase. Continuing to cook at high power will burn the food. Therefore, the pressure cooking device is controlled to enter the pressure holding stage to avoid burning of food or liquid overflow, thereby ensuring the cooking effect and improving the user experience.

[0014] In some embodiments, the cooking parameters include temperature and / or pressure.

[0015] Beneficial effect: By setting the cooking parameters to include temperature and / or pressure, the cooking status of the pressure cooking device can be timely understood through the feedback of temperature and / or pressure.

[0016] In some embodiments, the real-time cooking parameters include real-time temperature Tt, the preset cooking parameters include preset cooking temperature T1, the cooking parameters recorded in the cooking parameters of the pressure cooking device at this time are temperature T2, and the cooking parameters at boiling time are temperature T3.

[0017] Beneficial effect: It is very convenient to detect and control the cooking process of the pressure cooking device through temperature parameters.

[0018] In some embodiments, after the step of determining whether the cooking parameter of the pressure cooking device is greater than or equal to the cooking parameter at boiling, the method further comprises:

[0019] If not, the pressure cooking device is controlled to enter a steaming mode.

[0020] Beneficial effect: When it is found that the cooking parameters of the pressure cooking device are lower than the cooking parameters at boiling, it means that there is a problem with the sealing of the pressure cooking device and the pressure cannot be increased normally, resulting in the cooking parameters inside the pressure cooking device being unable to exceed the cooking parameters at boiling. The pressure cooking device may be leaking, or the user may want to cook without pressure without installing a pressure valve on the pressure cooking device. At this time, continuing to increase the pressure at high power will cause the pressure cooking device to have a risk of liquid overflow. Therefore, the pressure cooking device is controlled to enter the steaming mode to prevent overflow.

[0021] In some embodiments, if not, in the step of controlling the pressure cooking device to enter a steaming mode, in the steaming mode, the power of the pressure cooking device is less than thirty percent of the rated power.

[0022] Beneficial effect: When the pressure cooking device enters the steaming mode, the power of the pressure cooking device is reduced, that is, the power setting of the pressure cooking device is less than 30% of the rated power, so as to reduce the heating temperature of the pressure cooking device, thereby preventing the risk of liquid overflowing from the pressure cooking device due to excessive heating temperature.

[0023] In some embodiments, in the step of controlling the pressure cooking device to enter the steaming mode if no, in the steaming mode, the temperature T5 of the pressure cooking device is: T2-T4≤T5≤T2, 1°C≤T4≤3°C.

[0024] Beneficial effect: When the pressure cooking device enters the steaming mode, the cooking temperature of the pressure cooking device is reduced by reducing the temperature of the pressure cooking device so that it does not exceed T2 for cooking, thereby preventing the risk of liquid overflowing due to excessive temperature inside the pressure cooking device.

[0025] In some embodiments, in the step of controlling the pressure cooking device to enter the steaming mode if no, the duration t2 of the steaming mode is: 1min≤t2≤100min.

[0026] Beneficial effect: By controlling the cooking time of the pressure cooking equipment within a suitable range, the cooking taste can be ensured while the situation of food being burnt due to excessive cooking time can be avoided.

[0027] In some embodiments, if yes, in the step of controlling the pressure cooking device to enter the pressure holding stage, the temperature T6 of the pressure holding stage is: T2-T4≤T6≤T2, 1°C≤T4≤3°C.

[0028] Beneficial effect: By reasonably setting the temperature T6 in the pressure holding stage, that is, cooking at a temperature not exceeding T2, the cooking temperature of the pressure cooking device is ensured, thereby preventing the temperature inside the pressure cooking device from being too high and causing the food to burn.

[0029] In some embodiments, in the step of determining whether the cooking parameter of the pressure cooking device is greater than or equal to the cooking parameter at boiling, the boiling temperature T3 is: 99°C≤T3≤101°C.

[0030] Beneficial effect: When the boiling temperature T3 is set to a range of 99°C to 101°C, by judging whether the temperature T2 of the pressure cooking device is greater than or equal to the above temperature range, it can be judged whether the pressure increase of the pressure cooking device is in a normal state.

[0031] In some embodiments, after the step of determining whether the real-time cooking parameter of the pressure cooking device is greater than or equal to the preset cooking parameter, the method further comprises:

[0032] If yes, the pressure cooking device is controlled to enter a pressure maintaining stage.

[0033] Beneficial effect: With the above setting, when it is determined that the real-time cooking parameters of the pressure cooking device are greater than or equal to the preset cooking parameters, it means that the cooking parameters of the pressure cooking device have reached the preset cooking requirements. At this time, the pressure boosting stage ends, and the pressure cooking device is controlled to enter the pressure maintaining stage to ensure the cooking effect.

[0034] In some embodiments, the step of determining whether the pressure cooking device has entered the pressure boosting stage includes:

[0035] Determine whether the temperature inside the pressure cooking device reaches 80°C to 95°C.

[0036] Beneficial effect: When it is determined that the temperature inside the pressure cooking device reaches 80°C to 95°C, it means that the pressure cooking device has passed the temperature rising stage and entered the pressure rising stage. When it is determined that the temperature inside the pressure cooking device is less than 80°C, it means that the pressure cooking device has not yet entered the pressure rising stage.

[0037] In some embodiments, in the step of determining whether the real-time cooking parameter of the pressure cooking device increases within a preset time period t1 if not, the value of the preset time period t1 is: 0.5min≤t1≤3min.

[0038] Beneficial effect: By judging whether the real-time temperature Tt of the pressure cooking device rises within the time period of 0.5min to 3min, it can be obtained whether the pressure increase of the pressure cooking device is normal.

[0039] A second aspect of the present invention further provides a cooking control device for implementing the above cooking control method, the cooking control device comprising:

[0040] A control module, used to control the start and shut down of the pressure cooking device and control the pressure cooking device to enter a pressure holding stage;

[0041] The judgment module is used to judge whether the pressure cooking device has entered a pressure boosting stage, whether the real-time cooking parameter of the pressure cooking device is greater than or equal to a preset cooking parameter, whether the real-time cooking parameter of the pressure cooking device rises within a preset time period t1, and whether the cooking parameter of the pressure cooking device is greater than or equal to a cooking parameter at boiling.

[0042] Beneficial effect: Since the cooking control device of the present invention is used in the cooking control method of the embodiment of the present invention, it has the same technical effect as the cooking control method and will not be described in detail here. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0044] Figure 1 A flowchart of the main steps of a cooking control method according to an embodiment of the present invention;

[0045] Figure 2 A detailed flowchart of a cooking control method according to an embodiment of the present invention;

[0046] Figure 3 A detailed flowchart of a cooking control method according to another embodiment of the present invention;

[0047] Figure 4 It is a structural schematic diagram of a cooking control device according to an embodiment of the present invention;

[0048] Figure 5 FIG. 1 is a schematic structural diagram of a pressure cooking device according to an embodiment of the present invention.

[0049] Description of Reference Numerals

[0050] 100. Cooking control device; 101. Control module; 102. Judgment module;

[0051] 1. Pot body; 11. Pot cover; 12. Pot bottom;

[0052] 2. Temperature detection structure. DETAILED DESCRIPTION

[0053] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0054] In the description of the present invention, it should be noted that the terms "center", "up", "down", "left", "right", "vertical", "horizontal", "inside", "outside", etc. indicate directions or positional relationships based on the directions or positional relationships shown in the accompanying drawings. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific direction, be constructed and operated in a specific direction. Therefore, they cannot be understood as limitations on the present invention.

[0055] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0056] In addition, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0057] Combine the following Figures 1 to 5 , describing an embodiment of the present invention.

[0058] like Figure 1 As shown, according to an embodiment of the present invention, on the one hand, a cooking control method is disclosed for controlling a pressure cooking device, and the cooking control method includes:

[0059] Start the cooking process;

[0060] Determine whether the pressure cooking device has entered the pressure boost stage;

[0061] If yes, determining whether the real-time cooking parameter of the pressure cooking device is greater than or equal to the preset cooking parameter;

[0062] If not, determining whether the real-time cooking parameter of the pressure cooking device increases within a preset time period t1;

[0063] If no, record the cooking parameters of the pressure cooking device at this time;

[0064] Determining whether a cooking parameter of the pressure cooking device is greater than or equal to a cooking parameter at boiling;

[0065] If yes, control the pressure cooking device to enter the pressure keeping stage;

[0066] Cooking is finished.

[0067] The cooking control method of the present application can determine whether the cooking parameters inside the pressure cooking device meet the cooking requirements by judging whether the real-time cooking parameters of the pressure cooking device after entering the pressure boosting stage are greater than or equal to the preset cooking parameters. If the real-time cooking parameters of the pressure cooking device are less than the preset cooking parameters, it means that the cooking requirements have not been met. It is further judged whether the real-time cooking parameters of the pressure cooking device increase within the preset time period t1. If not, it means that there is a problem with the pressure cooking device. The cooking parameters of the pressure cooking device at this time are recorded, and it is judged whether the cooking parameters are greater than or equal to the cooking parameters at boiling. If so, it means that there is no problem with the sealing of the pressure cooking device. The abnormality is caused by too little water content in the food and insufficient water vapor generation. The cooking parameters in the pressure cooking device are difficult to increase. Continuing to cook at high power will burn the food. Therefore, the pressure cooking device is controlled to enter the pressure holding stage to avoid burning of food or liquid overflow, thereby ensuring the cooking effect and improving the user experience.

[0068] like Figure 2 As shown, in some embodiments, the step of determining whether the pressure cooking device has entered the pressure boosting stage includes:

[0069] Determine whether the temperature inside the pressure cooking device reaches 80°C to 95°C.

[0070] When it is determined that the temperature inside the pressure cooking device reaches 80°C to 95°C, it means that the pressure cooking device has passed the temperature rising stage and entered the pressure rising stage. When it is determined that the temperature inside the pressure cooking device is less than 80°C, it means that the pressure cooking device has not yet entered the pressure rising stage.

[0071] Exemplarily, the temperature inside the pressure cooking device can specifically reach 80°C, 85°C, 90°C, 95°C, etc.

[0072] In some embodiments, before the step of determining whether the pressure cooking device has entered the pressure boosting stage, the step includes:

[0073] Control the pressure cooking equipment to enter the heating stage.

[0074] By controlling the pressure cooking device to enter the heating stage, the pressure cooking device is gradually heated until the temperature reaches 80° C. or above, and the heating stage ends.

[0075] It should be noted that there is no pressure inside the pressure cooking device during the heating stage, and pressure only begins to exist in the pressure cooking device after entering the pressure increasing stage.

[0076] During the temperature rising stage, the power of the pressure cooking device gradually increases to the rated power, and during the pressure rising stage, the pressure cooking device continues to heat and raise the temperature at the rated power.

[0077] Optionally, the cooking parameter includes temperature and / or pressure. In this embodiment, the cooking parameter is temperature as an example for illustrative description.

[0078] Specifically, in this embodiment, the real-time cooking parameters include the real-time temperature Tt, the preset cooking parameters include the preset cooking temperature T1, the cooking parameters recorded in the cooking parameters of the pressure cooking device at this time are temperature T2, and the cooking parameters at boiling time are temperature T3.

[0079] In some embodiments, after the step of determining whether the real-time cooking parameter of the pressure cooking device is greater than or equal to the preset cooking parameter, the method further comprises:

[0080] If yes, control the pressure cooking device to enter the pressure maintaining stage.

[0081] With the above setting, when it is determined that the real-time cooking parameters of the pressure cooking device are greater than or equal to the preset cooking parameters, it means that the cooking parameters of the pressure cooking device have reached the preset cooking requirements. At this time, the pressure boosting stage ends, and the pressure cooking device is controlled to enter the pressure maintaining stage to ensure the cooking effect.

[0082] It should be noted here that the real-time cooking parameters of the pressure cooking device can be detected by setting a temperature detection structure 2 and / or a pressure detection structure to detect the temperature and / or pressure in the pressure cooking device in real time.

[0083] Optionally, the temperature detection structure 2 and / or the pressure detection structure can be set on the pot body 1 of the pressure cooking device, so as to detect the real-time temperature and / or real-time pressure inside the pressure cooking device. The specific settings can be made as needed, and this embodiment does not impose any specific restrictions.

[0084] Specifically, the temperature detection structure 2 can be a temperature sensor, a temperature sensing package, etc., which can be configured as required, and this embodiment does not impose any specific limitation.

[0085] It is understandable that, in this embodiment, the preset cooking parameters are related to the cooking mode selected by the user, and this embodiment does not impose any specific limitation.

[0086] For the convenience of explanation, the following is an example based on the preset cooking parameters for the preset cooking temperature T1:

[0087] For example, the cooking mode selected by the user is fast cooking with a soft texture, and the preset cooking temperature T1 can be around 115°C.

[0088] For another example, the cooking mode selected by the user is stewing with a soft texture, and the preset cooking temperature T1 may be 117°C to 120°C.

[0089] It can be understood that the cooking pressure and cooking temperature in the pressure cooking device are positively correlated. The preset cooking pressure in the pressure cooking device can be controlled by controlling the preset cooking temperature T1. For example, if the preset cooking pressure of the pressure cooking device is 70 kPa, the preset cooking temperature T1 needs to be set at about 115°C; if the preset cooking pressure of the pressure cooking device is 80 kPa, the preset cooking temperature T1 needs to be set at 117°C~120°C.

[0090] It should be noted that the preset cooking temperature T1 does not exceed 120°C, which is the safety threshold of the pressure cooking device. If the preset cooking temperature T1 of the pressure cooking device exceeds 120°C, the pressure inside the pressure cooking device may be too high, resulting in the risk of explosion.

[0091] If not, after the step of determining whether the real-time cooking parameter of the pressure cooking device rises within the preset time period t1, the method further includes:

[0092] If yes, return to the previous step.

[0093] When it is determined that the real-time cooking parameter of the pressure cooking device increases within the preset time period t1, it means that the pressure cooking device is still in the pressure boosting stage and the pressure boosting is normal. At this time, return to the previous step to continue to determine whether the real-time cooking parameter of the pressure cooking device is greater than or equal to the preset cooking parameter.

[0094] In some embodiments, if not, in the step of determining whether the real-time cooking parameter of the pressure cooking device increases within the preset time period t1, the value of the preset time period t1 is: 0.5min≤t1≤3min.

[0095] Whether the pressure increase of the pressure cooking device is normal is determined by judging whether the real-time temperature Tt of the pressure cooking device rises within the time period of 0.5 min to 3 min.

[0096] Exemplarily, the preset time period t1 may be 0.5 min, 1 min, 1.5 min, 2 min, 2.5 min, 3 min, etc., and may be set as required, and this embodiment does not impose any specific limitation.

[0097] If no, record the cooking parameters of the pressure cooking device at this time.

[0098] By recording the cooking parameters of the pressure cooking device at this time, it is convenient for use in subsequent steps.

[0099] In some embodiments, after the step of determining whether the cooking parameter of the pressure cooking device is greater than or equal to the cooking parameter at boiling, the method further includes:

[0100] If not, the pressure cooking device is controlled to enter a steam cooking mode.

[0101] When it is found that the cooking parameters of the pressure cooking device are lower than the cooking parameters at boiling, it means that there is a problem with the sealing of the pressure cooking device and the pressure cannot be increased normally, resulting in the cooking parameters inside the pressure cooking device being unable to exceed the cooking parameters at boiling. The pressure cooking device may be leaking, or the user may want to cook without pressure without installing a pressure valve on the pressure cooking device. At this time, continuing to increase the pressure at high power will cause the pressure cooking device to have a risk of liquid overflow. Therefore, the pressure cooking device is controlled to enter the steaming mode to prevent overflow.

[0102] In some embodiments, if not, in the step of controlling the pressure cooking apparatus to enter a steaming mode, in the steaming mode, the power of the pressure cooking apparatus is less than thirty percent of the rated power.

[0103] When the pressure cooking device enters the steaming mode, the power of the pressure cooking device is reduced, that is, the power of the pressure cooking device is set to be less than 30% of the rated power, so as to reduce the heating temperature of the pressure cooking device, thereby preventing the risk of liquid overflowing from the pressure cooking device due to excessive heating temperature.

[0104] Exemplarily, the power of the pressure cooking device may be 20% of the rated power, 10% of the rated power, etc., which may be set according to specific needs and is not limited in this embodiment.

[0105] In some embodiments, if not, in the step of controlling the pressure cooking device to enter the steaming mode, in the steaming mode, the temperature T5 of the pressure cooking device is: T2-T4≤T5≤T2, 1°C≤T4≤3°C.

[0106] When the pressure cooking device enters the steaming mode, the cooking temperature of the pressure cooking device is reduced by reducing the temperature of the pressure cooking device so that it does not exceed T2 for cooking, thereby reducing the risk of liquid overflowing due to excessive temperature inside the pressure cooking device.

[0107] In some embodiments, if not, in the step of controlling the pressure cooking device to enter the steaming mode, the duration t2 of the steaming mode is: 1 min≤t2≤100 min.

[0108] By controlling the cooking time of the pressure cooking equipment within an appropriate range, you can ensure the cooking taste while avoiding the situation where the food is burnt due to excessive cooking time.

[0109] Exemplarily, the duration t2 of the cooking mode can be 1 min, 10 min, 20 min, 30 min, 40 min, 50 min, 60 min, 70 min, 80 min, 90 min, 100 min, etc., which can be set according to needs and is not specifically limited in this embodiment.

[0110] It should be noted that the duration t2 of the steaming mode is related to the cooking mode selected by the user. For example, if the user selects the quick cooking mode, the duration t2 of the steaming mode may be about 20 minutes. For another example, if the user selects the stewing mode, the duration t2 of the steaming mode may be about 60 minutes to 100 minutes.

[0111] It should be noted that, in the step of determining whether the cooking parameters of the pressure cooking device are greater than or equal to the cooking parameters at boiling, since the acquisition of the cooking parameters often requires setting temperature and / or pressure detection on the pressure cooking device, due to the distance or structural barrier setting, the temperature and / or pressure parameters detected by the temperature and / or pressure detection structure are slightly lower than the actual temperature and / or pressure inside the pressure cooking device. Therefore, when the temperature and / or pressure parameters detected by the temperature and / or pressure detection structure are equal to the temperature and / or pressure at boiling, the actual temperature and / or pressure inside the pressure cooking device is greater than the temperature and / or pressure at boiling. Therefore, it can also be determined that the pressure cooking device does not have a sealing leakage problem.

[0112] In some embodiments, if yes, in the step of controlling the pressure cooking device to enter the pressure holding stage, the temperature T6 of the pressure holding stage is: T2-T4≤T6≤T2, 1°C≤T4≤3°C.

[0113] By properly setting the temperature T6 of the pressure holding stage, that is, cooking at a temperature not exceeding T2, the cooking temperature of the pressure cooking device can be ensured, thereby preventing the temperature inside the pressure cooking device from being too high and causing the food to burn.

[0114] In some embodiments, in the step of determining whether the cooking parameter of the pressure cooking device is greater than or equal to the cooking parameter at boiling, the temperature T3 at boiling is: 99°C≤T3≤101°C.

[0115] When the boiling temperature T3 is set to a range of 99°C to 101°C, by determining whether the temperature T2 of the pressure cooking device is greater than or equal to the above temperature range, it can be determined whether the pressure increase of the pressure cooking device is in a normal state.

[0116] For example, the boiling temperature T3 may be 99° C., 100° C., 101° C., etc., depending on the cooking environment.

[0117] It should be noted that the boiling temperature T3 is related to the altitude. The setting range of the boiling temperature T3 in this embodiment is based on a normal atmospheric pressure environment. In other embodiments, the boiling temperature T3 may change due to changes in altitude, which is not limited to this embodiment.

[0118] For example, at an altitude of 1000 meters, the boiling temperature T3 is around 97°C.

[0119] For another example, at an altitude of 3,000 meters, the boiling temperature T3 is around 91°C.

[0120] Or for another example, when at the altitude of Mount Everest at 8,848 meters, the boiling temperature T3 is around 72°C.

[0121] To facilitate understanding of the cooking control method of this embodiment, Figure 3 , the steps of the cooking control method are introduced in detail:

[0122] Step 1: Start the cooking process.

[0123] The pressure cooking device is started, and cooking begins when the power is turned on.

[0124] Step 2: Control the pressure cooking device to enter the heating stage.

[0125] The pressure cooking device begins to heat up under the heating of the heating element, and the power of the heating element gradually increases from zero to the rated power. The temperature inside the pressure cooking device gradually increases until the temperature reaches 80°C, and the heating stage ends.

[0126] Step 3: Determine whether the pressure cooking device has entered the pressure boost stage.

[0127] This step is specifically implemented by judging whether the pressure cooking device has entered the pressure boosting stage by judging whether the temperature inside the pressure cooking device has reached 80° C. to 95° C.

[0128] Specifically, when the temperature inside the pressure cooking device reaches 80°C to 95°C, it is determined that the pressure cooking device has entered the pressure boosting stage. When the temperature inside the pressure cooking device is less than 80°C, it is determined that the pressure cooking device has not entered the pressure boosting stage (is still in the temperature rising stage). During the pressure boosting stage, the pressure cooking device continues to heat at rated power.

[0129] Step 4.1: Continuing from step 3, if yes, determine whether the real-time temperature Tt of the pressure cooking device is greater than or equal to the preset cooking temperature T1.

[0130] Step 4.2: Continue to step 3. If no, return to step 3.

[0131] Step 5.1: Continuing from step 4.1, if not, determine whether the real-time temperature Tt of the pressure cooking device rises within the preset time period t1.

[0132] Step 5.2: Continue with step 4.1. If yes, control the pressure cooking device to enter the pressure maintaining stage.

[0133] Step 6.1: Continue with step 5.1. If no, record the cooking temperature T2 of the pressure cooking device at this time.

[0134] Step 6.2: Continue from step 5.1. If yes, return to step 4.1.

[0135] Step 7: Continuing from step 6.1, determine whether the cooking temperature T2 of the pressure cooking device is greater than or equal to the boiling temperature T3.

[0136] Step 8.1: Continue with step 7. If yes, control the pressure cooking device to enter the pressure maintaining stage.

[0137] Step 8.2: Continue with step 7. If no, control the pressure cooking device to enter the steaming mode.

[0138] Step 9: End of cooking.

[0139] In the above steps, by judging whether the real-time temperature Tt of the pressure cooking device after entering the pressure boosting stage is greater than or equal to the preset cooking temperature T1, it can be concluded whether the pressure inside the pressure cooking device meets the cooking requirements. If Tt is less than T1, it means that the cooking requirements have not been met. It is further judged whether the real-time temperature Tt of the pressure cooking device rises within the preset time period t1. If not, it means that there is a problem with the heating of the pressure cooking device. The temperature T2 of the pressure cooking device at this time is recorded, and it is judged whether T2 is greater than or equal to the boiling temperature T3. If so, it means that there is no problem with the sealing of the pressure cooking device. The abnormal pressure is caused by too little water content in the food and insufficient water vapor generation. The pressure inside the pressure cooking device is difficult to rise. Continuing to boost the pressure at high power will burn the food. Therefore, the pressure cooking device is controlled to enter the pressure holding stage to avoid burning of food or overflow of liquid and ensure the cooking effect.

[0140] like Figure 4 As shown, according to an embodiment of the present invention, on the other hand, a cooking control device is also disclosed, which is used to implement the cooking control method of the embodiment of the present invention. The cooking control device 100 includes:

[0141] The control module 101 is used to control the start and stop of the pressure cooking device and control the pressure cooking device to enter the pressure holding stage;

[0142] The judgment module 102 is used to judge whether the pressure cooking device has entered the pressure boosting stage, whether the real-time cooking parameter of the pressure cooking device is greater than or equal to the preset cooking parameter, whether the real-time cooking parameter of the pressure cooking device rises within the preset time period t1, and whether the cooking parameter of the pressure cooking device is greater than or equal to the cooking parameter at boiling.

[0143] Since the cooking control device 100 of the embodiment of the present invention is used to implement the cooking control method of the embodiment of the present invention, it has the same technical effect as the cooking control method, and this embodiment will not be repeated here.

[0144] like Figure 5 As shown, the pressure cooking device of the present invention comprises a pot body 1 and a temperature detection structure 2 , wherein the temperature detection structure 2 is used to detect the temperature inside the pot body 1 .

[0145] Exemplarily, the pressure cooking device may be a pressure cooker (eg, an electric pressure cooker), but is not limited thereto. For example, the pressure cooking device may also be a pressure steamer, etc.

[0146] Specifically, the pot body 1 includes a pot cover 11 and a bottom pot 12, the pot cover 11 and the bottom pot 12 are connected, the pot cover 11 is used to seal the bottom pot 12, the bottom pot 12 is used to hold food to be cooked, and the temperature detection structure 2 is arranged on the pot cover 11 and / or the bottom pot 12 to detect the temperature inside the pot body 1.

[0147] Optionally, the temperature detection structure 2 may be a temperature sensing bag or a temperature sensor. In this embodiment, the temperature detection structure 2 is configured as a temperature sensing bag, and the temperature sensing bag is configured on the pot cover 11 as an example for illustrative description, but it is not limited to this.

[0148] Although the embodiments of the present invention have been described in conjunction with the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the present invention, and such modifications and variations are all within the scope defined by the present application.

Claims

1. A cooking control method for controlling a pressure cooking device, characterized in that: The cooking control method comprises: Start the cooking process; determining whether the pressure cooking device has entered a pressure boosting stage; If yes, determining whether the real-time cooking parameter of the pressure cooking device is greater than or equal to the preset cooking parameter; If not, determining whether the real-time cooking parameter of the pressure cooking device increases within a preset time period t1; If not, recording the cooking parameters of the pressure cooking device at this time; determining whether a cooking parameter of the pressure cooking device is greater than or equal to a cooking parameter at boiling; If yes, controlling the pressure cooking device to enter a pressure maintaining stage; Cooking is finished.

2. The cooking control method according to claim 1, characterized in that: The cooking parameters include temperature and / or pressure.

3. The cooking control method according to claim 2, characterized in that: The real-time cooking parameters include the real-time temperature Tt, the preset cooking parameters include the preset cooking temperature T1, the cooking parameters recorded in the cooking parameters of the pressure cooking device at this time are temperature T2, and the cooking parameters at boiling time are temperature T3.

4. The cooking control method according to claim 3, characterized in that: After the step of determining whether the cooking parameter of the pressure cooking device is greater than or equal to the cooking parameter at boiling, the method includes: If not, the pressure cooking device is controlled to enter a steaming mode.

5. The cooking control method according to claim 4, characterized in that: If not, in the step of controlling the pressure cooking device to enter a steaming mode, in the steaming mode, the power of the pressure cooking device is less than thirty percent of the rated power.

6. The cooking control method according to claim 4, characterized in that: If not, in the step of controlling the pressure cooking device to enter the steaming mode, in the steaming mode, the temperature T5 of the pressure cooking device is: T2-T4≤T5≤T2, 1°C≤T4≤3°C.

7. The cooking control method according to claim 4, characterized in that: In the step of controlling the pressure cooking device to enter the steaming mode if no, the duration t2 of the steaming mode is: 1min≤t2≤100min.

8. The cooking control method according to any one of claims 3 to 7, characterized in that: If so, in the step of controlling the pressure cooking device to enter the pressure holding stage, the temperature T6 of the pressure holding stage is: T2-T4≤T6≤T2, 1°C≤T4≤3°C.

9. The cooking control method according to any one of claims 3 to 7, characterized in that: In the step of determining whether the cooking parameter of the pressure cooking device is greater than or equal to the cooking parameter at boiling, the temperature T3 at boiling is: 99°C≤T3≤101°C.

10. The cooking control method according to any one of claims 1 to 7, characterized in that: After the step of determining whether the real-time cooking parameter of the pressure cooking device is greater than or equal to the preset cooking parameter, the method further comprises: If yes, the pressure cooking device is controlled to enter a pressure maintaining stage.

11. The cooking control method according to any one of claims 1 to 7, characterized in that: The step of determining whether the pressure cooking device has entered the pressure boosting stage comprises: Determine whether the temperature inside the pressure cooking device reaches 80°C to 95°C.

12. The cooking control method according to any one of claims 1 to 7, characterized in that: If not, in the step of determining whether the real-time cooking parameter of the pressure cooking device increases within a preset time period t1, the value of the preset time period t1 is: 0.5min≤t1≤3min.

13. A cooking control device, characterized in that: For implementing the cooking control method according to any one of claims 1 to 12, the cooking control device (100) comprises: A control module (101), used for controlling the start and shut down of the pressure cooking device and controlling the pressure cooking device to enter a pressure holding stage; The judgment module (102) is used to judge whether the pressure cooking device has entered a pressure increasing stage, whether the real-time cooking parameter of the pressure cooking device is greater than or equal to a preset cooking parameter, whether the real-time cooking parameter of the pressure cooking device rises within a preset time period t1, and whether the cooking parameter of the pressure cooking device is greater than or equal to a cooking parameter at boiling.

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