Cooking method and device, cooking equipment, storage medium and program product

Abstract

The invention provides a cooking method and device, cooking equipment, a storage medium and a program product, the cooking equipment comprises a cooking cavity, an air exhaust module and a pressure relief module, and the cooking method comprises the steps that in the cooking process of food materials in the cooking cavity, N operation cycles are executed on the food materials in the water absorption stage; each operation period at least comprises an air exhaust time period and a pressure relief time period after the air exhaust time period; the control module is used for controlling the air exhaust module to perform air exhaust treatment on the cooking cavity in the air exhaust period so as to reduce the pressure intensity in the cooking cavity, and controlling the pressure relief module to perform pressure relief treatment on the cooking cavity in the pressure relief period so as to increase the pressure intensity in the cooking cavity.

Description

Technical Field

[0001] The embodiments of the present application relate to but are not limited to the field of household appliances, and relate to but are not limited to cooking methods, devices, cooking equipment, storage media and program products. Background Art

[0002] During the storage and cooking process of food ingredients (for example, rice), the oxidation and decomposition of their oils and other components will produce some aldehydes and ketone compounds. These substances will significantly affect the aroma of the food, giving it an unpleasant stale taste, thereby affecting the sensory quality of the consumer. Summary of the invention

[0003] Embodiments of the present application provide a cooking method, an apparatus, a cooking device, a storage medium, and a program product.

[0004] The technical solution of the embodiment of the present application is implemented as follows:

[0005] In a first aspect, an embodiment of the present application provides a cooking method, wherein the cooking device comprises a cooking cavity, an exhaust module and a pressure relief module, the cooking method comprising: in a process of cooking food in the cooking cavity, performing N operation cycles on the food in a water absorption stage; wherein N is a natural number greater than or equal to 1, and each of the operation cycles comprises at least an exhaust period and a pressure relief period after the exhaust period; during the exhaust period, controlling the exhaust module to perform exhaust processing on the cooking cavity so as to reduce the pressure in the cooking cavity, and during the pressure relief period, controlling the pressure relief module to perform pressure relief processing on the cooking cavity so as to increase the pressure in the cooking cavity.

[0006] In a second aspect, an embodiment of the present application provides a cooking device, the cooking device comprising:

[0007] A cooking cavity, used for holding ingredients to be cooked;

[0008] An exhaust component, used for exhausting air from the cooking cavity;

[0009] A pressure relief component, used for relieving pressure in the cooking cavity;

[0010] A control component is used to perform N operation cycles on the food in the water absorption stage during the process of cooking the food in the cooking cavity; wherein N is a natural number greater than or equal to 1, and each of the operation cycles at least includes a vacuum period and a pressure relief period located after the vacuum period; during the vacuum period, based on the vacuum component, the vacuum module is controlled to perform vacuum processing on the cooking cavity to reduce the pressure in the cooking cavity, and during the pressure relief period, based on the pressure relief component, the pressure relief module is controlled to perform pressure relief processing on the cooking cavity to increase the pressure in the cooking cavity.

[0011] In a third aspect, an embodiment of the present application provides a cooking device, the cooking device comprising:

[0012] An execution module, used for executing N operation cycles on the food in the water absorption stage during the cooking process of the food in the cooking cavity; wherein N is a natural number greater than or equal to 1, and each of the operation cycles at least includes a vacuum period and a pressure relief period located after the vacuum period;

[0013] The first control module is used to control the vacuum module to perform vacuum processing on the cooking cavity during the vacuum period to reduce the pressure in the cooking cavity, and to control the pressure relief module to perform pressure relief processing on the cooking cavity during the pressure relief period to increase the pressure in the cooking cavity.

[0014] In a fourth aspect, an embodiment of the present application provides a computer-readable storage medium having a computer program or instructions stored thereon, which, when executed by a processor, implements the steps in the above-mentioned cooking method.

[0015] In a fifth aspect, an embodiment of the present application provides a computer program product, including a computer program or instructions, which, when executed by a processor, implement the steps in the above-mentioned cooking method.

[0016] In the embodiment of the present application, the cooking process of the staple starch-containing food from the beginning of cooking to the completion of cooking includes at least a water absorption stage, a boiling stage and a gelatinization stage in sequence. At the beginning of cooking, the food in the cooking cavity enters the water absorption stage from the initial state. On the one hand, by performing at least one operation cycle of alternating air extraction and pressure relief on the food in the cooking cavity during the water absorption stage, the air in the cooking cavity can be more fully extracted; on the other hand, the air extraction process can reduce the oxygen content in the cooking cavity to ensure that the cooking cavity is in a low oxygen state, thereby inhibiting the oxidation of lipids in the food in the cooking cavity to produce stale substances during the cooking process; on the other hand, the pressure relief process can allow the solution and air to enter the food, prompting the food to produce microstructural changes during the cooking process, and by increasing the enzymatic activity of endogenous amylase, part of the starch in the food is decomposed into small molecule sugars to enhance the sweetness of the food.

[0017] On the other hand, before the food is subjected to at least one operation cycle in the water absorption stage, an inflation period is also included before the vacuum treatment, so that alternating inflation and vacuuming can more fully extract stale substances in the cooking cavity; on the other hand, during the inflation period, the cooking cavity is inflated by the exhaust module of the cooking equipment, so that the air in the cooking cavity is connected with the air outside the cooking cavity, and the air outside the cooking cavity enters the cooking cavity, so that fresh air outside the cooking cavity can enter the cooking cavity, thereby reducing the concentration of stale substances produced by the food in the cooking cavity; then, the air containing stale substances in the cooking cavity is extracted, and the oxygen content in the cooking cavity is reduced to inhibit the stale substances produced by lipid oxidation of the food, so as to further achieve the cooking effect of removing staleness and enhancing fragrance while enhancing the sweetness of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the description of the embodiments are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For those skilled in the art, other drawings can be obtained based on these drawings without creative work, among which:

[0019] Figure 1 A schematic diagram of a cooking method provided in an embodiment of the present application;

[0020] Figure 2-1 A schematic diagram of the effect of soaking rice at normal pressure on the microscopic pores of rice provided in an embodiment of the present application;

[0021] Figure 2-2 A schematic diagram of the effect of a single negative pressure soaking process on the microscopic pores of rice provided in an embodiment of the present application;

[0022] Figure 2-3 A schematic diagram of the effect of soaking rice at negative atmospheric pressure on the microscopic pores of rice provided in an embodiment of the present application;

[0023] Figure 3-1 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 1 ;

[0024] Figure 3-2 A second schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application;

[0025] Figure 3-3 A third schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application;

[0026] Figure 4 A schematic diagram of a processing period of a process 1 provided in an embodiment of the present application;

[0027] Figure 5A schematic diagram of a processing period of process 2 provided in an embodiment of the present application;

[0028] Figure 6 A schematic diagram of a processing period of process 3 provided in an embodiment of the present application;

[0029] Figure 7 A schematic diagram of a processing period of a process 4 provided in an embodiment of the present application;

[0030] Figure 8 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 4 ;

[0031] Fig. 9 A schematic diagram of another cooking method provided in an embodiment of the present application Figure 1 ;

[0032] Fig.10 Schematic diagram 2 of another cooking method provided in an embodiment of the present application;

[0033] Fig.11 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application;

[0034] Fig.12 A schematic diagram of the composition structure of another cooking device provided in an embodiment of the present application. DETAILED DESCRIPTION

[0035] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme 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 part of the embodiments of the present application, rather than all of the embodiments. The following embodiments are used to illustrate the present application, but are not intended to limit the scope of the present application. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of this application.

[0036] In the following description, reference is made to “some embodiments”, which describe a subset of all possible embodiments, but it will be understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.

[0037] It should be pointed out that the terms "first\second\third" involved in the embodiments of the present application are merely to distinguish similar objects and do not represent a specific ordering of the objects. It can be understood that "first\second\third" can be interchanged in a specific order or sequence where permitted, so that the embodiments of the present application described here can be implemented in an order other than that illustrated or described here.

[0038] It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical terms and scientific terms) used herein have the same meaning as the general understanding of those skilled in the art in the field to which the embodiments of the present application belong. It should also be understood that terms such as those defined in general dictionaries should be understood to have meanings consistent with the meanings in the context of the prior art, and will not be interpreted with idealized or overly formal meanings unless specifically defined as here.

[0039] During the storage and cooking process of food ingredients (e.g., rice), the oil and other components of the food ingredients will oxidize and decompose to produce some aldehyde and ketone compounds. These substances will significantly affect the aroma of the food ingredients, giving the food ingredients an unpleasant stale taste, thereby affecting the sensory quality of the consumers. As far as the cooking process of rice is concerned, if the stale substances produced by the rice during the storage and cooking process can be reduced or removed, and the stale substances produced by the rice during the cooking process can be inhibited, the sensory quality of the rice can be effectively improved.

[0040] At present, there are two main methods for removing stale rice during cooking: ventilation and negative pressure extraction. For example, the ventilation method uses a fan or the like to exchange gas inside and outside the cooking cavity to expel stale substances. Although this method can effectively remove stale substances in rice, it cannot suppress the stale smell produced during the cooking process, so the degree of removing staleness is limited. The vacuum method uses a pump or the like to extract the gas in the cooking cavity to achieve a low oxygen state, which can suppress the stale smell of rice produced during the cooking process. However, the vacuum extraction process is relatively static, and insufficient vacuum extraction may lead to insufficient removal of stale substances. Moreover, the single vacuum extraction method will make the pressure in the cooking cavity as a whole relatively stable, which has limited effect on the discharge of air and stale substances inside the rice.

[0041] Based on this, an embodiment of the present application provides a cooking method, wherein the cooking device includes a cooking cavity, an air extraction module and a pressure relief module. Figure 1 As shown, the cooking method includes the following steps S101 and S102, wherein:

[0042] Step S101, in the process of cooking the food in the cooking chamber, performing N operation cycles on the food in the water absorption stage; wherein N is a natural number greater than or equal to 1, and each of the operation cycles at least includes a vacuum period and a pressure release period located after the vacuum period;

[0043] Here, the cooking cavity can be a container with a closed bottom and a closed top, which is used to hold the ingredients to be cooked and the solution. The ingredients to be cooked here can be foods that can be oxidized and decomposed to produce aldehyde and ketone compounds, such as rice, beans, fruits and vegetables. The solution can be water, milk, red wine, etc. The cooking time of the ingredients can be set according to the type and size of the ingredients. After the cooking time of the ingredients is determined, the cooking time of the ingredients is divided into at least one operation cycle. For example, each operation cycle includes a vacuum period and a pressure release period in sequence. It should be noted that if the ingredients and the solution are placed in the cooking cavity before cooking, the cooking time of the ingredients is equal to the water absorption time of the ingredients during the water absorption stage.

[0044] During the storage and cooking process, the oil and other components of the ingredients will oxidize and decompose to produce some aldehydes and ketone compounds. These aldehydes and ketone compounds will significantly affect the aroma of the ingredients and give them an unpleasant stale taste. Therefore, when using the cooking chamber to cook ingredients, the air in the cooking chamber can be more fully extracted by alternating between vacuuming and pressure relief. Repeated vacuuming can also promote the flow of air and solution into and out of the ingredients. This relatively dynamic process will further promote changes in the microstructure of the ingredients. This will be explained using rice as an example.

[0045] In one embodiment, during the cooking process of rice, alternately performing vacuuming and pressure release can enlarge the microscopic pores of the rice, thereby promoting the discharge of gas and stale substances in the rice, removing more stale substances in the rice at a deeper level, thereby reducing the final stale substance content of the rice after cooking and improving the sensory quality of the rice.

[0046] Step S102, during the vacuum period, controlling the vacuum module to perform vacuum processing on the cooking cavity to reduce the pressure in the cooking cavity, and during the pressure relief period, controlling the pressure relief module to perform pressure relief processing on the cooking cavity to increase the pressure in the cooking cavity.

[0047] Here, the exhaust module is used to exhaust the cooking cavity to reduce the pressure in the cooking cavity, and to reduce the oxygen content in the cooking cavity by exhausting the air, thereby ensuring that the cooking cavity is in a low-oxygen state, thereby inhibiting the oxidation of lipids in the food in the cooking cavity to produce stale substances during the cooking process.

[0048] The pressure relief module is used to relieve pressure in the cooking cavity to increase the pressure in the cooking cavity. Pressure relief allows solution and air to enter the interior of the food, causing microstructural changes in the food during the cooking process. For example, the microscopic pores of rice in the cooking cavity become larger.

[0049] In some embodiments, some foods contain endogenous amylase and starch. The enzymatic activity of the endogenous amylase in the foods can be increased by pressure relief. When the foods are in a suitable solution and temperature environment, the endogenous amylase in the foods can enzymatically hydrolyze the starch in the foods, so that part of the starch in the foods is broken down into small molecule sugars, thereby increasing the sweetness of the foods and improving the sensory quality of the foods.

[0050] In the embodiments of the present application, on the one hand, by performing at least one operation cycle of alternating vacuuming and pressure relief on the food in the cooking cavity during the water absorption stage, the air in the cooking cavity can be more fully extracted; on the other hand, the vacuum treatment can reduce the oxygen content in the cooking cavity to ensure that the cooking cavity is in a low oxygen state, thereby inhibiting the oxidation of lipids in the food in the cooking cavity during the cooking process to produce stale substances; on the other hand, the pressure relief treatment can allow the solution and air to enter the interior of the food, thereby promoting microstructural changes in the food during the cooking process, and by enhancing the enzymatic activity of endogenous amylase, part of the starch in the food is decomposed into small molecule sugars to enhance the sweetness of the food.

[0051] In some embodiments, the cooking method further includes the following steps S111 and S112, wherein:

[0052] Step S111, in response to a cooking start instruction, determining the water absorption time of the food in the water absorption stage;

[0053] Here, the cooking start command can be initiated by the user. For example, the cooking start command of an ordinary cooking device can be initiated by the user pressing a start button on the cooking device; the cooking start command of an intelligent cooking device can be initiated by voice interaction between the user and the cooking device.

[0054] In some embodiments, after the user initiates a cooking start command to the cooking device, the cooking device responds to the cooking start command and determines the water absorption time of the food in the water absorption stage to divide the water absorption time into at least one operation cycle, preferably more than two operation cycles.

[0055] Step S112, determining N operation cycles based on the water absorption time of the food, where N is a natural number greater than or equal to 2; wherein the processing time periods included in each of the N operation cycles are the same or different.

[0056] Here, if the water absorption time of the food is long, the water absorption time can be divided into more operation cycles. For example, if the water absorption time of the food exceeds 30 minutes and is less than or equal to 45 minutes, the water absorption time is divided into 3 operation cycles. If the water absorption time of the food exceeds 15 minutes and is less than or equal to 30 minutes, the water absorption time is divided into 2 operation cycles. If the water absorption time of the food is less than or equal to 15 minutes, the water absorption time is divided into only 1 operation cycle.

[0057] It should be noted that the processing time periods of each operation cycle corresponding to different types of food may be the same or different. For example, a certain type of food has two operation cycles, including a first operation cycle and a second operation cycle, wherein the first operation cycle includes a negative pressure extraction period and a negative pressure release period; the second operation cycle includes a negative pressure extraction period, a negative pressure maintenance period, and a negative pressure release period. Another type of food also has two operation cycles, and both operation cycles include a negative pressure extraction period and a negative pressure release period.

[0058] In an embodiment of the present application, the water absorption time of the food in the water absorption stage is divided into at least two operation cycles according to the cooking start instruction. In this way, the processing time period of each operation cycle corresponding to different types of food may be the same or different.

[0059] In some embodiments, the air extraction period includes a negative pressure extraction period, the pressure relief period includes a negative pressure relief period and a positive pressure relief period, and the processing period included in any one of the N operation cycles is any one of the following:

[0060] Case 1: negative pressure extraction period and negative pressure release period;

[0061] Case 2: negative pressure extraction period, negative pressure maintenance period, and negative pressure release period;

[0062] Case 3: negative pressure extraction period, negative pressure maintenance period, positive pressure filling period;

[0063] Case 4: negative pressure extraction period, negative pressure release period, positive pressure filling period, positive pressure release period;

[0064] Case 5: negative pressure extraction period, negative pressure maintenance period, negative pressure release period, and atmospheric pressure maintenance period;

[0065] Case 6: negative pressure extraction period, negative pressure maintenance period, negative pressure relief period, positive pressure filling period, positive pressure maintenance period, positive pressure relief period.

[0066] In case 1, the processing periods included in the operation cycle are, in chronological order, a negative pressure extraction period and a negative pressure release period. For example, in the negative pressure extraction period, the negative pressure extraction module of the cooking equipment is controlled to extract negative pressure from the cooking cavity so as to extract out stale substances in the cooking cavity and air and stale substances inside the food in the cooking cavity, thereby reducing the oxygen content in the cooking cavity to inhibit stale substances produced by lipid oxidation of the food; in the negative pressure release period, the negative pressure release module of the cooking equipment is controlled to release negative pressure from the cooking cavity so as to allow solution and air to enter the food to cause microscopic pores to form in the food.

[0067] In case 2, the processing periods included in the operation cycle are, in chronological order, a negative pressure pumping period, a negative pressure maintaining period and a negative pressure releasing period. For example, the negative pressure maintaining period after the negative pressure pumping period is used to keep the cooking chamber in a certain low-oxygen state, thereby inhibiting stale substances produced by lipid oxidation of the food. The processing process and actual effects of the negative pressure pumping period and the negative pressure releasing period in case 2 are the same as those in case 1, and will not be elaborated here.

[0068] In case 3, the processing periods included in the operation cycle are, in chronological order, the negative pressure extraction period, the negative pressure maintenance period, and the positive pressure charging period. For example, the positive pressure charging period after the negative pressure maintenance period is used to fill new air into the cooking cavity, so as to extract more air and stale substances inside the food in the subsequent negative pressure extraction period. The processing process and actual effect of the negative pressure extraction period and the negative pressure maintenance period in case 3 are the same as those in case 2, and will not be described in detail here.

[0069] In case 4, the processing periods included in the operation cycle are, in chronological order, a negative pressure extraction period, a negative pressure relief period, a positive pressure charging period and a positive pressure relief period. For example, the positive pressure relief period after the positive pressure charging period is used to allow the solution and air to enter the interior of the food. The processing procedures and actual effects of the negative pressure extraction period, negative pressure relief period and positive pressure charging period in case 4 are the same as those in cases 1 to 3, and will not be elaborated here.

[0070] In case 5, the processing periods included in the operation cycle are, in chronological order, a negative pressure pumping period, a negative pressure maintaining period, a negative pressure releasing period, and an atmospheric pressure maintaining period. For example, the atmospheric pressure maintaining period after the negative pressure releasing period is used to slowly release the stale substances inside the food. The processing process and actual effects of the negative pressure pumping period, the negative pressure maintaining period, and the negative pressure releasing period in case 5 are the same as those in cases 1 to 4, and will not be described one by one here.

[0071] In case 6, the processing periods included in the operation cycle are, in chronological order, a negative pressure extraction period, a negative pressure maintenance period, a negative pressure release period, a positive pressure charging period, a positive pressure maintenance period, and a positive pressure release period. For example, the positive pressure maintenance period after the positive pressure charging period is used to maintain the oxygen content in the cooking cavity at a certain amount, so as to extract more air and stale substances inside the food in the subsequent negative pressure extraction period. The positive pressure release period after the positive pressure maintenance period is used to allow the solution and air to enter the food to cause the food to produce microscopic pores. The processing process and actual effects of the negative pressure extraction period, negative pressure maintenance period, negative pressure release period, and positive pressure charging period in case 6 are the same as those in cases 1 to 5, and will not be repeated here.

[0072] In the embodiment of the present application, it can be seen from the above situations 1 to 6 that each operation cycle in at least two operation cycles can be different, and the processing process and processing effect for each processing time period in the operation cycle are also different, thereby improving the diversity of the operation cycle.

[0073] In some embodiments, the implementation of step S111 “determining the water absorption time of the food in the water absorption stage in response to the cooking start instruction” may include step S1111 and step S1112, wherein:

[0074] Step S1111, in response to the cooking start instruction, determining the cooking mode corresponding to the cooking start instruction and / or the cooking end time; the cooking start instruction is used to indicate the degree of softness of the ingredients after cooking;

[0075] Here, there may be multiple cooking start instructions, and different cooking start instructions correspond to different cooking modes and / or cooking end times. The degree of softness of the ingredients after cooking includes softer, moderate, and harder. For example, the later the cooking end time corresponding to the cooking start instruction, the softer the ingredients after cooking; the earlier the cooking end time corresponding to the cooking start instruction, the harder the ingredients after cooking.

[0076] Step S1112, based on the cooking mode and / or the cooking end time, determining the water absorption time of the food in the water absorption stage.

[0077] Here, different cooking modes correspond to different water absorption times. For example, when the food is softer after cooking corresponding to the first cooking mode, the food absorbs water for a longer time in the water absorption stage; when the food is harder after cooking corresponding to the second cooking mode, the food absorbs water for a shorter time in the water absorption stage. Different cooking end times correspond to different water absorption times. For example, when the cooking end time is later, the food absorbs water for a longer time in the water absorption stage; when the cooking end time is earlier, the food absorbs water for a shorter time in the water absorption stage.

[0078] In an embodiment of the present application, the water absorption time of the food in the water absorption stage is determined according to the cooking mode corresponding to the cooking start instruction, and / or the cooking end time. In this way, the water absorption time of the food in the water absorption stage is different depending on the cooking mode or the cooking end time, and the influence of the cooking mode or the cooking end time on the water absorption time is taken into account.

[0079] In some embodiments, the cooking method further includes the following steps S121 and S122, wherein:

[0080] Step S121, heating the temperature of the food in the cooking cavity to a preset first temperature during the temperature rise phase of the water absorption phase;

[0081] Here, the preset first temperature range includes a first temperature, and an upper limit temperature and a lower limit temperature of the first temperature range are both between 50 and 60 degrees Celsius.

[0082] In some embodiments, the temperature of the food in the cooking chamber is heated to between 50 and 60 degrees Celsius, thereby increasing the enzymatic activity of endogenous amylase in the food, and further increasing the enzymatic hydrolysis efficiency of the endogenous amylase in the food to hydrolyze the starch in the food.

[0083] Step S122, in the constant temperature stage after the heating stage, controlling the temperature of the food heated in the constant temperature stage to be maintained within a preset first temperature range and maintained for a first time period.

[0084] Here, the first duration range includes the first duration, and the upper limit duration and the lower limit duration of the first duration range are both between 5 and 20 minutes.

[0085] In some embodiments, in the constant temperature stage after the heating stage, the temperature of the heated food in the constant temperature stage is controlled to be maintained between 50 and 60 degrees Celsius and maintained for 5 to 20 minutes, thereby increasing the enzymatic activity of endogenous amylase in the food, causing part of the starch in the food to be decomposed into small molecule sugars, and further enhancing the sweetness of the food.

[0086] In an embodiment of the present application, by first heating the temperature of the food in the cooking chamber to between 50 and 60 degrees Celsius during the water absorption stage and then maintaining it for 5 to 20 minutes, it is beneficial to enhance the enzymatic activity of endogenous amylase inside the food, thereby promoting the decomposition of part of the starch in the food into small molecule sugars, and further enhancing the sweetness of the food.

[0087] In some embodiments, the cooking method further includes the following steps S131 and S134, wherein:

[0088] Step S131, if the negative pressure relief module is controlled to relieve the negative pressure of the cooking cavity and the positive pressure charging module is controlled to charge the positive pressure of the cooking cavity simultaneously, the cooking cavity is in a negative pressure relief state at a first rate;

[0089] Here, the positive pressure charging module can be a valve on the cooking device. The positive pressure charging module is used to charge air into the cooking cavity to increase the pressure in the cooking cavity. It should be noted that in addition to increasing the pressure by charging air into the cooking cavity through the positive pressure charging module, the water vapor generated by the food during the cooking process can also be used to increase the pressure.

[0090] In some embodiments, if the negative pressure relief module is controlled to relieve the negative pressure of the cooking cavity and the positive pressure charging module is controlled to charge the cooking cavity with positive pressure at the same time, the cooking cavity is in a rapid negative pressure relief state.

[0091] Step S132, if the negative pressure relief module is controlled to relieve the negative pressure of the cooking cavity and the negative pressure extraction module is controlled to extract the negative pressure of the cooking cavity at the same time, the cooking cavity is in a negative pressure relief state at a second rate; the first rate is greater than the second rate;

[0092] In some embodiments, if the negative pressure relief module is controlled to relieve the negative pressure in the cooking cavity and the negative pressure extraction module is controlled to extract the negative pressure in the cooking cavity at the same time, the cooking cavity is in a slow negative pressure relief state.

[0093] Step S133, if the positive pressure release module is controlled to release the positive pressure of the cooking cavity and the negative pressure extraction module is controlled to extract the negative pressure of the cooking cavity at the same time, the cooking cavity is in a positive pressure release state at a third rate;

[0094] Here, the positive pressure release module may also be a valve on the cooking device. It should be noted that the positive pressure charging module and the positive pressure release module may be the same valve or two different valves.

[0095] In some embodiments, if the positive pressure relief module is controlled to release the positive pressure of the cooking cavity and the negative pressure extraction module is controlled to extract the negative pressure of the cooking cavity at the same time, the cooking cavity is in a rapid positive pressure relief state.

[0096] Step S134, if the positive pressure relief module is controlled to relieve the positive pressure of the cooking cavity and the positive pressure charging module is controlled to charge the cooking cavity with positive pressure at the same time, the cooking cavity is in a positive pressure relief state at a fourth rate; and the third rate is greater than the fourth rate.

[0097] In some embodiments, if the positive pressure relief module is controlled to relieve the positive pressure of the cooking cavity and the positive pressure charging module is controlled to charge the cooking cavity with positive pressure at the same time, the cooking cavity is in a slow positive pressure relief state.

[0098] In the embodiment of the present application, the state of the cooking cavity is affected to different degrees by the simultaneous operation of two modules among the negative pressure relief module, the positive pressure charging module, the positive pressure relief module and the negative pressure extraction module.

[0099] In some embodiments, when the processing period included in the operation cycle is the negative pressure extraction period and the negative pressure relief period,

[0100] The implementation of "controlling the exhaust module to exhaust the cooking cavity during the exhaust period" in step S102 may include the following step S1021, wherein:

[0101] Step S1021, during the negative pressure pumping period, controlling the negative pressure pumping module to pump negative pressure from the cooking cavity at a fifth rate, so that the pressure of the cooking cavity is reduced to a first pressure; wherein the first pressure is less than atmospheric pressure;

[0102] Here, the fifth rate refers to: the vacuum rate of the negative pressure module. The size of the negative pressure rate is related to the weight of the food and the volume of the cooking chamber. For example, when the food is 640 grams of rice and the volume of the cooking chamber is 4 liters, the vacuum rate is 1 liter per minute (L / min).

[0103] In some embodiments, during the negative pressure extraction period, the valve is in a closed state, and the negative pressure extraction module begins to extract the air and stale substances inside the rice, and the negative pressure is extracted at a suction rate of 1 liter per minute for 4 minutes (min), so that the cooking chamber is in a negative pressure state, and the pressure is -40 kilopascals (kPa).

[0104] The implementation of "controlling the pressure relief module to perform pressure relief processing on the cooking cavity during the pressure relief period" in step S102 may include the following step S1022, wherein:

[0105] Step S1022, during the negative pressure relief period, if the negative pressure extraction module is controlled to extract negative pressure from the cooking chamber and the negative pressure relief module is controlled to relieve negative pressure from the cooking chamber simultaneously, the cooking chamber is in a negative pressure relief state at a sixth rate, so that the pressure of the cooking chamber is increased to a second pressure;

[0106] The second pressure is greater than the first pressure, and the sixth rate is less than the fifth rate.

[0107] Here, the sixth rate refers to: the deflation rate of the negative pressure relief module, and the deflation rate is lower than the suction rate of the negative pressure suction module.

[0108] In some embodiments, during the negative pressure relief period, the valve is in an open state, and the negative pressure relief module initially continues to pump negative pressure at a pumping rate of 1 liter per minute. As the negative pressure relief module discharges negative pressure at the discharge rate, the negative pressure relief module slowly reduces the pumping rate until the cooking chamber is in a negative pressure relief state with a pressure of -10 kPa.

[0109] In the embodiment of the present application, during the negative pressure relief period, the negative pressure extraction module is controlled to extract negative pressure from the cooking cavity and the negative pressure relief module is controlled to relieve negative pressure from the cooking cavity simultaneously, so that the cooking cavity is in a negative pressure relief state.

[0110] In some embodiments, when the processing period included in the operation cycle is the negative pressure extraction period, the negative pressure maintenance period, and the negative pressure release period, the cooking method further includes the following steps S141 to S143, wherein:

[0111] Step S141, when the target parameter of the negative pressure extraction period meets a preset condition, controlling the cooking device to switch from the negative pressure extraction period to the negative pressure maintenance period;

[0112] Here, the target parameters include the actual negative pressure extraction time during the negative pressure extraction period and the pressure of the cooking chamber.

[0113] The target parameter of the negative pressure pumping period meets the preset conditions including: the actual negative pressure pumping time of the negative pressure pumping period is greater than or equal to the preset negative pressure pumping time; or the change value of the pressure of the cooking chamber is less than the preset value; wherein the preset negative pressure pumping time is the ratio of the volume of the cooking chamber to the fifth rate. It should be noted that the preset value can be an adjustable value that is set, and the preset value can also be different for different weights of ingredients and volumes of the cooking chamber. Therefore, in implementation, a suitable value can be set according to the weight of the ingredients and the volume of the cooking chamber.

[0114] The preset negative pressure extraction time can be obtained by the following formula (1):

[0115] tpre=V / v(1);

[0116] Wherein, tpre represents the preset negative pressure extraction time, in minutes; V represents the volume of the cooking chamber, in liters; and v represents the extraction rate of the negative pressure extraction module, in liters per minute.

[0117] In one embodiment, when the actual negative pressure pumping time in the negative pressure pumping period is greater than or equal to the preset negative pressure pumping time, the negative pressure pumping has reached the limit, and the cooking device is controlled to switch from the negative pressure pumping period to the negative pressure maintaining period.

[0118] In another embodiment, when the change in the pressure of the cooking cavity is less than a preset value, the negative pressure extraction has reached a limit, and the cooking device is controlled to switch from the negative pressure extraction period to the negative pressure maintenance period.

[0119] Step S142, during the negative pressure maintenance period, controlling the negative pressure extraction module to stop working and the negative pressure relief module to be in a closed state;

[0120] Here, the negative pressure period is maintained to keep the cooking chamber in a certain low oxygen state, thereby inhibiting the production of stale substances due to lipid oxidation of the food.

[0121] Step S143, controlling the pressure of the cooking chamber to be maintained within a first pressure range and for a second time period; the second time period is less than the first time period, and the upper limit time period and the lower limit time period of the second time period range are both between 0 and 3 minutes.

[0122] Here, the second duration refers to: the time for maintaining the negative pressure. The time for maintaining the negative pressure is related to the weight of the food and the volume of the cooking chamber. For example, when the food is 640 grams of rice and the volume of the cooking chamber is 4 liters, the negative pressure is maintained for 2 minutes.

[0123] In the embodiment of the present application, by maintaining the negative pressure period, the pressure of the cooking chamber is controlled to be maintained within the first pressure range and maintained for the second time period, so as to ensure that the cooking chamber maintains a certain low oxygen state, thereby inhibiting the stale substances produced by lipid oxidation of the food.

[0124] In some embodiments, the cooking device further includes an exhaust module for controlling the connection between the cooking cavity and the external gas. The cooking method further includes the following steps S151 and S152, wherein:

[0125] Step S151, in the inflation period before the exhaust period, controlling the exhaust module to be in a closed state so that the cooking cavity is not connected to the external gas;

[0126] Here, the exhaust module refers to a device used to connect the air inside the cooking cavity with the air outside the cooking cavity. For example, the exhaust module can be an exhaust valve, a pressure valve, a pressure ball, a solenoid valve, a heavy hammer, a magnetic suspension valve, etc.

[0127] In some embodiments, during the inflation period before the air extraction period, the exhaust module is controlled to be in a closed state, so that the air in the cooking cavity is disconnected from the air outside the cooking cavity.

[0128] Step S152, during the air extraction period, controlling the exhaust module to be in an open state so that the cooking cavity is connected to the external air.

[0129] In some embodiments, during the air extraction period, by controlling the exhaust module to be in an open state, air outside the cooking cavity can be allowed to enter the cooking cavity, so that the air inside the cooking cavity is in a connected state with the air outside the cooking cavity.

[0130] In some embodiments, when the food starts to be cooked, the exhaust module is in a closed state, and the inside and outside of the cooking cavity are in a non-connected state. Then, the exhaust module and the exhaust module are opened in sequence, so that the air inside and outside the cooking cavity forms a cycle, that is, the air outside the cooking cavity enters the cooking cavity from the exhaust module, and the air inside the cooking cavity is discharged from the exhaust module to the outside of the cooking cavity. In this process, the stale odor substances produced by the food will be sucked out of the cooking cavity by the exhaust module, thereby reducing the stale odor substances in the cooking cavity.

[0131] In an embodiment of the present application, during the vacuum period, the exhaust module of the cooking equipment is controlled to be in an open state, so that the air in the cooking cavity is connected to the air outside the cooking cavity, so that fresh air outside the cooking cavity can enter the cooking cavity and dilute the concentration of stale substances produced by the food in the cooking cavity.

[0132] In some embodiments, the implementation of "controlling the exhaust module to be in an open state during the air extraction period" in step S152 may include the following steps S1521 and S1522, wherein:

[0133] Step S1521, determining the exhaust time of the exhaust module based on the acquired remaining volume of the cooking cavity and the exhaust capacity of the exhaust module;

[0134] Here, the remaining volume of the cooking cavity may be the size of the space left in the cooking cavity for air circulation or gas exchange after removing the space occupied by the food. It should be noted that the remaining volume of the cooking cavity changes dynamically and is affected by a variety of factors, including: the weight of the food added to the cooking cavity, the weight of the cooking medium, and the volume change of the food during the cooking process.

[0135] In some embodiments, as food is placed in the cooking cavity, the food will occupy a certain amount of space, thereby reducing the remaining volume of the cooking cavity; during the cooking process, the food may expand, contract or deform due to heat, changing the size of the space it occupies, thereby affecting the remaining volume of the cooking cavity.

[0136] In some embodiments, after placing the food into the cooking cavity, the scale lines in the cooking cavity are used to measure the scale lines currently occupied by the food, and the volume of the cooking cavity occupied by the food is estimated based on the scale lines; then, the remaining volume of the cooking cavity is obtained by subtracting the total volume of the cooking cavity from the volume of the cooking cavity occupied by the food.

[0137] Here, the air extraction capacity of the air extraction module may be the volume of air that can be extracted by the air extraction module per unit time, and the air extraction capacity may be 1 liter per minute (L / min), 1.2 L / min, 1.5 L / min, etc. It should be noted that different cooking devices may be equipped with air extraction modules with different air extraction capacities, and the greater the air extraction capacity, the greater the air extraction efficiency and air extraction speed.

[0138] In some embodiments, based on the remaining volume of the cooking cavity and the exhaust capacity of the exhaust module, the time required to complete the exhaust operation, i.e., the exhaust duration, can be calculated. For example, if the remaining volume of the cooking cavity is 4 liters (L) and the exhaust capacity of the exhaust module is 1 L / min, then the exhaust duration of the exhaust module is 4 minutes (min).

[0139] Step S1522, controlling the exhaust module to be in an open state during the exhaust time.

[0140] In some embodiments, after the vacuum time is determined, the cooking device sends an opening instruction to the exhaust module to control the exhaust module to be in an open state during the specified vacuum time until the vacuum time is reached.

[0141] In an embodiment of the present application, by determining the exhaust time according to the remaining volume of the cooking cavity and the exhaust capacity of the exhaust module, precise control of the exhaust process can be achieved, which helps to effectively exhaust the air in the cooking cavity within the exhaust time, thereby achieving the expected exhaust effect.

[0142] In some embodiments, the implementation of step S1521 "determining the extraction time of the extraction module based on the obtained remaining volume of the cooking cavity and the extraction capacity of the extraction module" may include the following steps S1221 and S1223, wherein:

[0143] Step S1221, obtaining the volume of the cooking cavity, the volume of the cooking cavity occupied by the food, and the exhaust capacity of the exhaust module;

[0144] Here, the volume of the cooking cavity may be the total space size of the cooking cavity, which is usually a fixed value and can be found in the manual or product label of the cooking device. The volume of the cooking cavity occupied by the food may be the size of the cooking cavity space occupied by the food (including the cooking medium), which can be estimated based on the scale line of the cooking cavity occupied by the food. The exhaust capacity of the exhaust module may be the volume of air that the exhaust module can extract per unit time, which is usually a fixed value and can be found in the technical specifications of the exhaust module.

[0145] Step S1222, subtracting the volume of the cooking cavity from the volume of the cooking cavity occupied by the food to obtain the remaining volume of the cooking cavity;

[0146] In some embodiments, the remaining volume of the cooking cavity is obtained by subtracting the volume of the cooking cavity occupied by the food. The remaining volume of the cooking cavity indicates the volume of air that can be accommodated in the cooking cavity in addition to the food in the current cooking stage.

[0147] Step S1223, taking the quotient of the remaining volume of the cooking cavity and the exhaust capacity of the exhaust module to obtain the exhaust time of the exhaust module.

[0148] Here, the exhaust time of the exhaust module can be determined by the following formula (2):

[0149] T = (V-V1) / Q (2);

[0150] Among them, V represents the volume of the cooking cavity; V1 represents the volume of the cooking cavity occupied by the food; V-V1 represents the remaining volume of the cooking cavity; and Q represents the exhaust capacity of the exhaust module.

[0151] In some embodiments, if the volume of the cooking cavity is 10L, the volume of the cooking cavity occupied by the food is 5L, and the exhaust capacity of the exhaust module is 1L / min; then the residual volume of the cooking cavity is 5L, and the exhaust time of the exhaust module is 5min, that is, the exhaust module needs to work for 5min to completely exhaust the remaining air in the cooking cavity.

[0152] In the embodiments of the present application, on the one hand, by taking the residual volume of the cooking cavity as the quotient of the exhaust capacity of the exhaust module, the exhaust time of the exhaust module can be accurately determined, so that the air in the cooking cavity can be exhausted to the greatest extent and the expected cooking effect can be achieved; on the other hand, since the residual volume of the cooking cavity is determined each time based on the actual volume of the cooking cavity and the volume of the cooking cavity occupied by the food, the accurate residual volume of the cooking cavity can be obtained regardless of how the volume of the cooking cavity occupied by the food changes, thereby improving the accuracy of the exhaust time.

[0153] In some embodiments, the cooking method further includes the following steps S161 and S162, wherein:

[0154] Step S161, in a heating period before the inflation period, determining a heating time of the heating period based on the weight of the food in the cooking cavity obtained;

[0155] Here, before the inflation period, the cooking device may first obtain the weight of the food in the cooking cavity, for example, by using a built-in weight sensor of the cooking device to obtain the weight of the food in the cooking cavity.

[0156] In some embodiments, since different weights of food may require different heating times to reach the same temperature, the cooking device will calculate the heating time of the heating period according to the weight of the food in the cooking cavity before the heating stage. It should be noted that the weight of the food in the cooking cavity is positively correlated with the heating time, that is, the greater the weight of the food in the cooking cavity, the longer the heating time.

[0157] Step S162: Based on the heating time, controlling the heating module of the cooking device to heat the temperature of the food in the cooking cavity to a preset second temperature.

[0158] Here, the heating module refers to a device for heating the food in the cooking cavity, and the heating module may be an electromagnetic induction (IH), a heating plate, an infrared heating device, etc. The preset second temperature may be a suitable temperature pre-set according to the type and volume of the food, and the preset second temperature range is 50 degrees Celsius to 80 degrees Celsius. For example, the preset temperature may be 55 degrees Celsius, 60 degrees Celsius, 80 degrees Celsius, etc. Next, an example is given in which the heating module is a heating plate, the heating time is 10 minutes, and the preset temperature is 60 degrees Celsius.

[0159] In some embodiments, after the cooking device determines that the heating time of the heating period is 10 minutes, the cooking device will control the heating plate to heat the ingredients in the cooking cavity at a preset temperature of 60 degrees Celsius for 10 minutes.

[0160] It should be noted that, since endogenous enzymes are enzymes that are contained in the food itself and can catalyze chemical reactions, they will accelerate the decomposition and deterioration of the food under appropriate conditions, thereby producing unpleasant flavors (i.e., stale substances). Therefore, by heating the food to a certain temperature, the activity of endogenous enzymes can be effectively inhibited, thereby slowing down the decomposition and deterioration of the food and reducing the production of stale substances. In addition, the heating process can also promote the dissolution of stale substances already present in the food. These stale substances may become more active as the temperature rises and are more easily taken away by the gas in the cooking chamber.

[0161] In the embodiment of the present application, by heating the food in the cooking chamber to a preset second temperature, the activity of endogenous enzymes in the food can be effectively reduced, thereby slowing down the decomposition process of the food, reducing the stale substances produced by the decomposition, and making the cooked food purer and more delicious. During the heating process, the stale substances in the food will become more active as the temperature rises, promoting the dissolution of the stale substances in the food, and more easily being taken away by the air in the cooking chamber.

[0162] In some embodiments, the cooking method further includes the following steps S171 and S172, wherein:

[0163] Step S171, in the negative pressure pumping period after the air pumping period, controlling the exhaust module to be in a closed state;

[0164] In some embodiments, after the vacuum period ends, the exhaust module is controlled by the cooking device to close to ensure that the air in the cooking cavity does not leak out, thereby preparing for the subsequent vacuum extraction.

[0165] Step S172, controlling the air extraction module to perform negative pressure extraction on the cooking cavity so that the pressure of the cooking cavity reaches a preset pressure;

[0166] The negative pressure extraction period is used to extract stale substances dissolved from the food.

[0167] Here, the preset pressure may be a suitable pressure value set according to the performance of the air extraction module and the cooking effect, and the preset pressure range is -40 kPa to -60 kPa. For example, the preset pressure may be -40 kPa, -50 kPa, -55 kPa, etc. Next, the preset pressure of -50 kPa is used as an example for explanation.

[0168] In some embodiments, after the exhaust module is turned off, the cooking device controls the exhaust module to exhaust negative pressure in the cooking cavity, so that the pressure in the cooking cavity reaches -50 kPa.

[0169] In the embodiments of the present application, on the one hand, the pressure in the cooking chamber can be reduced by pumping negative pressure, which can promote the volatilization and discharge of stale substances in the food, thereby improving the cooking environment and improving the final quality of the food; on the other hand, the lipids in the food are prone to oxidation reactions in the presence of oxygen to produce stale substances. By reducing the oxygen content in the cooking chamber by pumping negative pressure, the oxidation reaction of lipids can be effectively inhibited, thereby reducing the production of stale substances.

[0170] In some embodiments, when the processing period included in the operation cycle is the heating period, the inflation period, the air extraction period, and the negative pressure extraction period, the cooking method may further include the following steps S181 to S184, wherein:

[0171] Step S181, controlling the heating module of the cooking device to heat the temperature of the food in the cooking cavity to a preset temperature during the heating period, including: controlling the heating module to heat the temperature of the food to 60 degrees Celsius when the volume of the cooking cavity is a first volume, the weight of the food is a first weight, and the weight of the water is a second weight;

[0172] Here, the first volume may refer to the actual volume of the cooking cavity, for example, the first volume may be 3 liters, 4 liters, 5 liters, etc.; the first weight may refer to the actual weight of the food in the cooking cavity, for example, the first weight may be 500 grams, 600 grams, 700 grams, etc.; the second weight may refer to the weight of the cooking medium (for example, water) in the cooking cavity, for example, the second weight may be 800 grams, 900 grams, 950 grams, etc. Next, take the example of rice, the first volume being 4 liters, the first weight being 600 grams, and the second weight being 900 grams for explanation.

[0173] In some embodiments, when the volume of the cooking cavity is 4 liters, the weight of the rice is 600 grams, and the weight of the water is 900 grams, the cooking device controls the heating module to heat the ingredients to 60 degrees Celsius.

[0174] Step S182, during the inflation period, controlling the exhaust module of the cooking device to inflate the cooking cavity, including: controlling the exhaust module to inflate the cooking cavity for a first time period;

[0175] Here, the first duration may be a suitable duration preset according to the cooking effect, for example, the first duration may be 3 minutes, 4 minutes, 5 minutes, etc. Next, the first duration is 4 minutes as an example for description.

[0176] In some embodiments, the cooking device controls the exhaust module to inflate the cooking cavity for 4 minutes, so that the air in the cooking cavity is connected with the air outside the cooking cavity, and the air outside the cooking cavity enters the cooking cavity, thereby reducing the concentration of stale substances produced by the food.

[0177] Step S183, during the air extraction period, controlling the air extraction module of the cooking device to extract air from the cooking cavity, including: controlling the air extraction module to extract air from the cooking cavity for the first time period;

[0178] In some embodiments, the cooking device controls the exhaust module to exhaust the cooking cavity for 4 minutes, so that the air containing stale substances in the cooking cavity can be exhausted, thereby reducing the oxygen content in the cooking cavity to inhibit the stale substances produced by lipid oxidation of the food.

[0179] Step S184, during the negative pressure extraction period, controlling the exhaust module of the cooking device to inflate the cooking cavity, including: controlling the exhaust module to extract the negative pressure from the cooking cavity for a second time period; wherein the first time period is greater than the second time period.

[0180] Here, the second time length may be a suitable time length preset according to the cooking effect, for example, the second time length may be 1 minute, 2 minutes, 3 minutes, etc. Next, the second time length is 2 minutes as an example for description.

[0181] In some embodiments, the cooking device controls the vacuum module to apply negative pressure to the cooking cavity for a vacuum time of 2 minutes, so that stale substances dissolved from the food are extracted, and the stale substances produced by lipid oxidation of the food are inhibited by reducing the oxygen content in the cooking cavity through the negative pressure extraction.

[0182] In the embodiment of the present application, on the one hand, during the heating period, the food is heated to 60 degrees Celsius by controlling the heating module, which helps to maintain the nutritional content and taste of the food, while reducing the activity of endogenous enzymes in the food and reducing the production of stale substances; on the other hand, the inflation period and the exhaust period use the same duration, which helps to maintain the relative stability of the gas environment in the cooking chamber, and the negative pressure extraction period uses a shorter duration, which can quickly reduce the pressure in the cooking chamber and achieve the desired negative pressure effect, thereby improving cooking efficiency.

[0183] In some embodiments, the cooking method may further include the following steps S191 and S192, wherein:

[0184] Step S191, obtaining the content of stale substances in the food in the cooking cavity and the content of stale substances in the fresh food;

[0185] In some embodiments, the content of stale substances released by the food in the cooking cavity is obtained by a specific detection device (e.g., a stale sensor, a mass spectrometer, etc.). These stale substances may include volatile compounds produced by the food during the heating process, which have an important impact on the final flavor of the food. At the same time, it is also necessary to obtain the stale substance content of fresh food of the same type but uncooked as a reference. This helps to understand the flavor changes of the food before and after cooking, and serves as a benchmark for evaluating the cooking effect.

[0186] Step S192, determining the operation cycle of the food in the cooking stage based on the content of stale substances in the food and the content of stale substances in the fresh food in the cooking cavity.

[0187] In some embodiments, by comparing and analyzing the content of stale substances in the food in the cooking cavity with the content of stale substances in the fresh food, the difference between the two is compared to determine the optimal operating cycle of the food during the cooking stage, so as to ensure that the food can achieve the best flavor and taste during the cooking process.

[0188] In the embodiment of the present application, by determining the operation cycle of the food during the cooking stage according to the content of stale substances in the food in the cooking cavity and the content of stale substances in the fresh food, the stale substances in the cooking cavity can be removed to the greatest extent and the cooking effect can be improved.

[0189] Since the single negative pressure extraction method will keep the cooking chamber in a relatively stable pressure state as a whole, the discharge of air and stale substances inside the food is limited; therefore, in order to reduce the final stale substances of the food after cooking as much as possible and improve the sensory quality of rice, it is necessary to both suppress the production of stale substances in the food during the cooking process and fully eliminate the stale substances.

[0190] On this basis, the embodiment of the present application provides another cooking method, which removes the stale food by alternating between negative pressure and normal pressure. The following is an explanation using rice as an example.

[0191] This cooking method can ensure that low oxygen inhibits the production of stale smell in rice during the cooking process, and utilizes the relatively dynamic process of pressure alternation to solve the problem of insufficient air extraction in the previous negative pressure extraction method. In addition, the repeated negative pressure extraction process can also promote the entry and exit of air and moisture into and out of the rice. This relatively dynamic process will further promote changes in the microstructure of rice, such as the increase of microscopic pores, thereby promoting the discharge of gas and stale substances in the rice, removing more stale substances in the rice at a deeper level, thereby reducing the final stale substance content of the rice after cooking and improving the sensory quality of the rice.

[0192] The effect of soaking rice at different pressures on the microscopic pores of rice, such as Figures 2-1 to 2-3 As shown, Figure 2-1 The effect of soaking rice at normal pressure on the microscopic pores of rice. Figure 2-2 The effect of maintaining negative pressure on the microscopic pores of rice is Figure 2-3 The effect of soaking rice under negative atmospheric pressure on the microscopic pores of rice. Figures 2-1 to 2-3 It can be seen that the order from small to large of the microscopic pores of rice is normal pressure soaking, single maintained negative pressure soaking and negative normal pressure soaking. Therefore, negative normal pressure soaking is beneficial to promoting the increase of the microscopic pores of rice.

[0193] As a starch-based food, the sweetness of rice can also improve the user's sensory evaluation. However, starch itself does not have sweetness. The reason why we can perceive the sweetness of rice is that the amylase in the mouth can hydrolyze non-sweet macromolecular sugars such as starch into small molecular sugars with sweetness, thus perceiving the sweetness. Rice also contains some endogenous amylase and other substances. Under the appropriate hydration environment and temperature, these endogenous amylases can hydrolyze the starch in rice, thereby converting macromolecular sugars into small molecular sugars, increasing the sweetness of rice and ultimately improving the sensory quality of rice.

[0194] At present, the main method of sweetening rice during cooking is to soak it in constant temperature water. By soaking it at a suitable temperature, part of the starch in the rice is hydrolyzed into small molecule sugars by endogenous amylase, thereby enhancing the sweetness of the rice. However, this is limited by the water absorption time. Although the appropriate water absorption temperature and extended water absorption time can improve the degree of enzymatic hydrolysis, too long water absorption time will lead to too long rice cooking time, which in turn reduces the user experience.

[0195] Therefore, in order to further enhance the sweetness of rice, we need to improve the enzymatic efficiency of endogenous amylase under the same time and temperature, so as to increase the small molecule sugar substances in rice; although the use of negative pressure or positive pressure can promote the dissolution of substances in rice to a certain extent, a single negative pressure or positive pressure is still in a relatively stable environment, and the effect of improving the enzymatic efficiency of amylase is limited.

[0196] On this basis, the embodiment of the present application provides another cooking method, which sweetens the rice by alternating between negative pressure and normal pressure. Next, the food material is rice as an example for explanation. Because negative pressure can promote the discharge of air, starch and endogenous amylase in rice, after the air is discharged, the use of positive pressure can promote water to enter the rice. In this way, alternation can promote the dissolution of starch and endogenous amylase in rice, and the effect of pressure can also enhance the enzymatic activity of endogenous amylase, thereby enhancing the enzymatic hydrolysis efficiency of endogenous amylase in rice, thereby converting more macromolecular sugars into small molecule sugars, improving the sweetness of rice, and improving the sensory quality of rice.

[0197] The present application embodiment provides three cooking equipment structures, such as Figures 3-1 to 3-3 As shown, Figure 3-1 The cooking device includes a cooking cavity 31, a negative pressure extraction module 32, a negative pressure extraction port 33, a valve module 34 and an upper cover 35.

[0198] Figure 3-1 The cooking device in the invention is a cooking appliance (e.g., a rice cooker) in which a negative pressure extraction module and a valve module are added. During the cooking process, the negative pressure extraction module can be turned on at an appropriate time to extract the gas in the cavity through an air pump or the like; the valve module can be closed and opened at an appropriate time, the closed state represents that the outside air is isolated from the gas in the cavity, and the open state represents that the outside air is connected to the gas in the cavity.

[0199] Therefore, when the negative pressure extraction module is turned on and the valve module is closed, the cavity is in a negative pressure extraction state; after a period of time, the negative pressure extraction module is closed and the cavity is in a negative pressure maintenance state; at this time, if the valve module is suddenly opened, the cavity is in a rapid negative pressure release state. In particular, if the negative pressure extraction module is turned on while the valve module is opened, the cooking cavity is in a slow negative pressure release state.

[0200] Figure 3-2The cooking device comprises a cooking cavity 31, a positive pressure charging and negative pressure extraction module 36, a negative pressure extraction port 33, a positive pressure charging port 37, a valve module 34 and an upper cover 35; Figure 3-3 The cooking device comprises a cooking cavity 31, a positive pressure charging and negative pressure pumping module 36, a positive pressure charging and negative pressure pumping port 38, a valve module 34 and an upper cover 35; Figure 3-2 The negative pressure suction port and positive pressure charging port are set separately. Figure 3-3 The negative pressure extraction port and the positive pressure charging port are arranged together, which is related to the positive pressure charging components, negative pressure extraction components and pipeline design in the positive pressure charging and negative pressure extraction module.

[0201] Figure 3-2 and 3-3 The cooking device is a cooking appliance (e.g., rice cooker) with a positive pressure charging and negative pressure pumping module and a valve module added thereto. During the cooking process, the positive pressure charging and negative pressure pumping module can be turned on at an appropriate time, and the outside air can be charged into the cavity or the gas in the cavity can be pumped out by an air pump or the like, and the valve module can be closed and opened at an appropriate time. The closed state of the valve module represents that the outside air is isolated from the gas in the cavity, and the open state of the valve module represents that the outside air is connected to the gas in the cavity.

[0202] Therefore, when the positive pressure charging and negative pressure pumping modules are turned on and the valve module is closed, the cavity is in a state of charging positive pressure or pumping negative pressure; after maintaining for a period of time, the positive pressure charging and negative pressure pumping modules are closed, and the cavity is in a state of maintaining positive pressure or maintaining negative pressure; at this time, if the valve module is suddenly opened, the cavity is in a normal state of releasing positive pressure or releasing negative pressure. Positive pressure charging can be performed by air charging, or by other forms of pressurization such as water vapor. In particular, if the positive pressure charging module is turned on while the valve module is opened to release negative pressure, it is a fast negative pressure release state; if the negative pressure pumping module is turned on while the valve module is opened to release negative pressure, it is a slow negative pressure release state; if the positive pressure pumping module is turned on while the valve module is opened to release positive pressure, it is a fast positive pressure release state; if the positive pressure charging module is turned on while the valve module is opened to release positive pressure, it is a slow positive pressure release state.

[0203] Next, combined with the above Figure 3-1 The cooking equipment in the article provides the following instructions for destale ingredients during the water absorption stage.

[0204] The de-aging method comprises the following process 1 and process 2, wherein:

[0205] like Figure 4 As shown, process 1 includes pumping negative pressure, maintaining negative pressure, releasing negative pressure, pumping negative pressure, maintaining negative pressure, and releasing negative pressure in sequence (with pumping negative pressure, maintaining negative pressure and releasing negative pressure as one operation cycle, and the number of operation cycles ≥ 2). Next, taking rice as an example, the de-aging of process 1 is explained as follows.

[0206] 1. Preparation: The user puts the washed rice into the V(L) container, adds water, and starts cooking;

[0207] 2. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure t pumping (min) at a pumping rate of v (L / min), pumping out the gas in the container, and putting the container in a negative pressure state, the pressure of which is p1, where p1≤0kPa (assuming that the atmospheric pressure is 0kPa);

[0208] 3. Maintain negative pressure: When the negative pressure pumping time tpump ≥ V / v or the change value of p1 is small within a period of time, it is considered that the negative pressure has reached the limit, or when the set time and pressure are reached, the negative pressure is maintained at this time, and the maintenance time is t dimension, and the valve module is in a closed state, where t dimension> 0min;

[0209] 4. Negative pressure relief: After the negative pressure is maintained, negative pressure relief begins. At this time, the valve module is in an open state, and the negative pressure extraction module can continue to work or stop working (when the negative pressure extraction module continues to work, its negative pressure relief speed is lower than the negative pressure relief speed when the negative pressure extraction module stops working), so that the pressure in the container rises to p2, where 0kPa≥p2>p1;

[0210] 5. Repeat the above operations of drawing negative pressure, maintaining negative pressure and releasing negative pressure, and the pressure at the end of drawing negative pressure may be equal to p1 or not equal to p1, the time of maintaining negative pressure may be equal to t dimension or not equal to t dimension, and the pressure at the end of releasing negative pressure may be equal to p2 or not equal to p2;

[0211] 6. Continue cooking the rice until done.

[0212] Through the relatively dynamic method of multi-stage negative pressure extraction, negative pressure maintenance and negative pressure release in process 1, while ensuring the low oxygen state to suppress the generation of stale smell of rice during the cooking process, the problem of insufficient air extraction by ordinary negative pressure extraction is solved, the efficiency of negative pressure extraction is improved to remove more stale substances, and the final stale substance content of rice after cooking is reduced, thereby improving the sensory quality of rice.

[0213] like Figure 5 As shown, process 2 includes vacuum pumping, negative pressure relief, vacuum pumping, and negative pressure relief in sequence (vacuuming and negative pressure relief is one operation cycle, and the number of operation cycles is ≥2). Next, taking rice as an example, the de-aging of process 2 is explained as follows.

[0214] 1. Preparation: The user puts the washed rice into the V(L) container, adds water, and starts cooking;

[0215] 2. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure t pumping (min) at a pumping rate of v (L / min), pumping out the gas in the container, and putting the container in a negative pressure state, the pressure of which is p1, where p1≤0 (assuming that the atmospheric pressure is 0kPa);

[0216] 3. Negative pressure relief: When the negative pressure relief time tpump ≥ V / v in the negative pressure relief stage or the change value of p1 is small within a period of time, it is considered that the negative pressure relief has reached the limit, or when the set time and pressure are reached, negative pressure relief begins at this time, the valve module is in an open state, the negative pressure relief module can continue to work or stop working (when the negative pressure relief module continues to work, its negative pressure relief speed is lower than the negative pressure relief speed when the negative pressure relief module stops working), so that the pressure in the container rises to p2, where 0 ≥ p2> p1;

[0217] 4. Repeat the above-mentioned operation of pumping and releasing negative pressure, and the pressure at the end point of pumping negative pressure can be equal to p1 or not equal to p1, and the pressure at the end point of releasing negative pressure can be equal to p2 or not equal to p2;

[0218] 5. Continue cooking the rice until done.

[0219] Through the relatively dynamic method of multi-stage negative pressure extraction and negative pressure release in process 2, while solving the problem of insufficient air extraction in ordinary negative pressure extraction methods, it can also promote the extraction of stale substances in the rice at a deeper level, remove more stale substances, and further reduce the final stale substance content of rice after cooking, thereby improving the sensory quality of the rice.

[0220] The embodiments corresponding to process 1 include embodiment 1 and embodiment 2, wherein:

[0221] Embodiment 1:

[0222] 1. Preparation: The user puts the washed rice into a 4L container, adds water, and starts cooking;

[0223] 2. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 1L / min for 4 minutes, so that the container is in a negative pressure state, and its pressure is -40kPa (assuming that the atmospheric pressure is 0kPa);

[0224] 3. Maintaining negative pressure: When the negative pressure extraction time tpump ≥ 4 minutes in the negative pressure extraction stage, it is considered that the negative pressure extraction has reached the limit. At this time, the negative pressure is maintained for 2 minutes. The valve module is in a closed state and the negative pressure extraction module stops working.

[0225] 4. Negative pressure relief: After the negative pressure is maintained, the negative pressure relief begins. At this time, the valve module is in an open state, and the negative pressure extraction module continues to work at a suction rate of 1L / min. The whole is still in a negative pressure relief state, so that the pressure in the container rises to -10kPa;

[0226] 5. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 1L / min for 4 minutes, so that the container is in a negative pressure state, and its pressure is -40kPa (assuming that the atmospheric pressure is 0kPa);

[0227] 6. Maintain negative pressure: When the negative pressure extraction time tpump ≥ 4 minutes in the negative pressure extraction stage, it is considered that the negative pressure extraction has reached the limit. At this time, the negative pressure is maintained for 3 minutes. The valve module is in a closed state and the negative pressure extraction module stops working.

[0228] 7. Negative pressure relief: After the negative pressure is maintained, the negative pressure relief begins. At this time, the valve module is in an open state, and the negative pressure extraction module continues to work at a suction rate of 1L / min. The whole is still in a negative pressure relief state, so that the pressure in the container rises to -10kPa;

[0229] 8. Repeat steps 2, 3, 4, 5, 6 and 7 above;

[0230] 9. Continue cooking the rice until done.

[0231] Embodiment 2:

[0232] 1. Preparation: The user puts the washed rice into a 4L container, adds water, and starts cooking;

[0233] 2. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 3L / min for 1min, so that the container is in a negative pressure state, and its pressure is -50kPa (assuming that the atmospheric pressure is 0kPa);

[0234] 3. Maintain negative pressure: During the negative pressure pumping stage, the pressure in the container is maintained at -50kPa for 5 consecutive seconds. It is considered that the negative pressure has reached the limit. At this time, the negative pressure is maintained for 2 minutes. The valve module is in a closed state and the negative pressure pumping module stops working.

[0235] 4. Negative pressure relief: After the negative pressure is maintained, the negative pressure relief begins. At this time, the valve module is in an open state, and the negative pressure extraction module continues to work at a suction rate of 1L / min. The whole is still in a negative pressure relief state, so that the pressure in the container rises to -10kPa;

[0236] 5. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 3L / min for 1min, so that the container is in a negative pressure state, and its pressure is -50kPa (assuming that the atmospheric pressure is 0kPa);

[0237] 6. Maintain negative pressure: During the negative pressure pumping stage, the pressure in the container is maintained at -50kPa for 5 seconds continuously. It is considered that the negative pressure has reached the limit. At this time, the negative pressure is maintained for 3 minutes. The valve module is in a closed state and the negative pressure pumping module stops working.

[0238] 7. Negative pressure relief: After the negative pressure is maintained, the negative pressure relief begins. At this time, the valve module is in an open state, and the negative pressure extraction module continues to work at a suction rate of 1L / min. The whole is still in a negative pressure relief state, so that the pressure in the container rises to -10kPa;

[0239] 8. Repeat the above steps 2, 3, 4, 5, 6 and 7;

[0240] 9. Continue cooking the rice until done.

[0241] The embodiments corresponding to process 2 include embodiment 3 and embodiment 4, wherein:

[0242] Embodiment 3:

[0243] 1. Preparation: The user puts the washed rice into a 4L container, adds water, and starts cooking;

[0244] 2. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 1L / min for 4 minutes, so that the container is in a negative pressure state, and its pressure is -40kPa (assuming that the atmospheric pressure is 0kPa);

[0245] 3. Negative pressure relief: When the negative pressure relief time t is ≥4min in the negative pressure relief stage, it is considered that the negative pressure relief has reached the limit. At this time, negative pressure relief begins, the valve module is in an open state, and the negative pressure relief module continues to work at a suction rate of 1L / min. The whole is still in a negative pressure relief state, so that the pressure in the container rises to -10kPa;

[0246] 4. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 1L / min for 4 minutes, so that the container is in a negative pressure state, and its pressure is -40kPa (assuming that the atmospheric pressure is 0kPa);

[0247] 5. Negative pressure relief: When the negative pressure relief time t is ≥ 4 minutes, it is considered that the negative pressure relief has reached the limit. At this time, the negative pressure relief begins, the valve module is in the open state, the negative pressure relief module stops working, and the whole is still in the negative pressure relief state, so that the pressure in the container rises to 0 kPa;

[0248] 6. Repeat the above steps 2, 3, 4 and 5;

[0249] 7. Continue cooking the rice until done.

[0250] Embodiment 4:

[0251] 1. Preparation: The user puts the washed rice into a 4L container, adds water, and starts cooking;

[0252] 2. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 3L / min for 1min, so that the container is in a negative pressure state, and its pressure is -50kPa (assuming that the atmospheric pressure is 0kPa);

[0253] 3. Negative pressure relief: During the negative pressure pumping stage, the pressure inside the container remains at -50kPa for 5 consecutive seconds. It is considered that the negative pressure has reached the limit. At this time, negative pressure relief begins. The valve module is in an open state, and the negative pressure pumping module continues to work at a pumping rate of 1L / min. The whole is still in a negative pressure relief state, causing the pressure inside the container to rise to -10kPa.

[0254] 4. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 3L / min for 1min, so that the container is in a negative pressure state, and its pressure is -50kPa (assuming that the atmospheric pressure is 0kPa);

[0255] 5. Negative pressure relief: During the negative pressure extraction stage, the pressure inside the container remains at -50kPa for 5 consecutive seconds. It is considered that the negative pressure has reached the limit. At this time, negative pressure relief begins. The valve module is in an open state, the negative pressure extraction module stops working, and the whole is still in a negative pressure relief state, so that the pressure inside the container rises to 0kPa;

[0256] 6. Repeat the above steps 2, 3, 4 and 5;

[0257] 7. Continue cooking the rice until done.

[0258] The timing of starting and stopping the negative pressure pumping module and the negative pressure pumping rate in Comparative Example 1 are consistent with those in Example 1, except that the valve module is in a closed state throughout the whole process;

[0259] The timing of starting and stopping the negative pressure pumping module and the negative pressure pumping rate in Comparative Example 2 are consistent with those in Example 2, except that the valve module is in a closed state throughout the whole process;

[0260] The timing of starting and stopping the negative pressure pumping module and the negative pressure pumping rate in Comparative Example 3 are consistent with those in Example 1, except that the valve module is in a closed state throughout the whole process;

[0261] The timing of starting and stopping the negative pressure pumping module and the negative pressure pumping rate in Comparative Example 4 are consistent with those in Example 2, except that the valve module is in a closed state throughout the whole process;

[0262] In comparative example 5, the user puts the washed rice into a 4L container, adds water, and starts cooking, and the negative pressure pumping module and the valve module do not work during the whole process.

[0263] The experimental results after cooking of the above Examples 1 to 4 and Comparative Examples 1 to 5 are shown in Table 1 below.

[0264] Table 1

[0265]

[0266] As shown in Table 1, the ordinary negative pressure extraction has a certain destaleness effect, but the destaleness effect is poor due to insufficient negative pressure extraction and other reasons. Compared with the ordinary negative pressure extraction method, the multi-stage negative pressure extraction, negative pressure maintenance and negative pressure release technical solutions of process 1 can inhibit lipid oxidation and produce stale taste through hypoxia, and can also make the cavity relatively dynamic, thereby more fully extracting the stale substances in the cavity, and increase the removal rate of stale substances from 20.74% to 43.17%. Compared with process 1, the multi-stage negative pressure extraction and negative pressure release technical solutions of process 2 further utilize the pressure alternation effect, which can remove the stale substances in the rice grains at a deeper level, and increase the removal rate of stale substances from 23.73% to 48.22% compared with the ordinary negative pressure extraction method, and are also better than process 1.

[0267] Therefore, the contents of staling substances in the rice of Examples 1 to 4 and Comparative Examples 1 to 5 prove that both Process 1 and Process 2 have stronger de-staling effects.

[0268] Next, combined with the above Figure 3-2 Or the cooking equipment in 3-3 is described below for the method of sweetening the ingredients during the water absorption stage.

[0269] The sweetening method comprises the following process 3 and process 4, wherein:

[0270] like Figure 6 As shown, process 3 includes pumping negative pressure, maintaining negative pressure, releasing negative pressure, charging positive pressure, maintaining positive pressure, and releasing positive pressure in sequence (pumping negative pressure, maintaining negative pressure, releasing negative pressure, charging positive pressure, maintaining positive pressure, and releasing positive pressure are one operation cycle, and the number of operation cycles is ≥2). Next, taking rice as an example, the sweetening of process 3 is explained as follows.

[0271] 1. Preparation: The user puts the washed rice into the V(L) container, adds water, and starts cooking;

[0272] 2. Negative pressure extraction: The valve module is in a closed state, and the negative pressure extraction module starts to work, extracting the negative pressure t (min) at a pumping rate of v1 (L / min), extracting the gas in the container and putting the container in a negative pressure state, the pressure of which is p1, where p1≤0kPa (assuming that the atmospheric pressure is 0kPa);

[0273] 3. Maintain negative pressure: When the negative pressure pumping time tpump ≥ V / v1 or the change value of p1 is small within a period of time, it is considered that the negative pressure has reached the limit, or when the set time and pressure are reached, the negative pressure is maintained at this time, and the maintenance time is tpump, and the valve module is in a closed state, where tpump>0min;

[0274] 4. Negative pressure relief: After the negative pressure is maintained, negative pressure relief begins. At this time, the valve module is in an open state, and the positive pressure charging and negative pressure extraction modules can continue to work or stop working (when the negative pressure extraction module continues to work, its negative pressure relief speed is lower than the negative pressure relief speed when the positive pressure charging and negative pressure extraction modules stop working, and when the positive pressure charging module continues to work, its negative pressure relief speed is higher than the negative pressure relief speed when the positive pressure charging and negative pressure extraction modules stop working), so that the pressure in the container rises to p2, where 0kPa≥p2>p1;

[0275] 5. Positive pressure charging: the valve module is in a closed state, the positive pressure charging module starts to work, and the container is in a positive pressure state, and its pressure is p3, where p3 ≥ 0kPa (assuming that the atmospheric pressure is 0kPa);

[0276] 6. Maintain positive pressure: When the change value of p3 is small within a period of time, it is considered that the positive pressure has reached the limit, or when the set time and pressure are reached, the positive pressure is maintained at this time, and the maintenance time is t positive, and the valve module is in a closed state, where t positive> 0min;

[0277] 7. Positive pressure release: After the positive pressure is maintained, the positive pressure is released. At this time, the valve module is in an open state, and the positive pressure charging and negative pressure extraction modules can continue to work or stop working (when the negative pressure extraction module continues to work, its negative pressure release speed is higher than the negative pressure release speed when the positive pressure charging and negative pressure extraction modules stop working, and when the positive pressure charging module continues to work, its negative pressure release speed is lower than the negative pressure release speed when the positive pressure charging and negative pressure extraction modules stop working), so that the pressure in the container rises to p4, where 0kPa≤p4 <p3;

[0278] 8. Repeat the above steps 2, 3, 4, 5, 6 and 7, and the pressure at the end of negative pressure extraction may be equal to p1 or not equal to p1, the negative pressure maintenance time may be equal to t dimension negative or not equal to t dimension negative, and the pressure at the end of negative pressure release may be equal to p2 or not equal to p2. The pressure at the end of positive pressure filling may be equal to p3 or not equal to p3, the positive pressure maintenance time may be equal to t dimension positive or not equal to t dimension positive, and the pressure at the end of positive pressure release may be equal to p4 or not equal to p4.

[0279] 9. Continue cooking the rice until done.

[0280] Through the relatively dynamic method of multi-stage negative pressure extraction, negative pressure maintenance, negative pressure release, positive pressure filling, positive pressure maintenance, and positive pressure release in Process 3, the air, starch, and endogenous amylase in the rice are discharged by negative pressure. After the air is discharged, the use of positive pressure can further promote the entry of water into the rice. By alternating in this way, the dissolution of starch and endogenous amylase in the rice can be promoted, and the pressure can also enhance the enzyme activity of endogenous amylase, thereby improving the enzymatic hydrolysis efficiency of endogenous amylase in the rice, converting more macromolecular sugars into small molecular sugars with sweetness, increasing the sweetness of the rice, and thus improving the sensory quality of the rice.

[0281] As Figure 7 shown, Process 4 sequentially includes negative pressure extraction, negative pressure release, positive pressure filling, and positive pressure release (taking negative pressure extraction, negative pressure release, positive pressure filling, and positive pressure release as an operation cycle, and the number of operation cycles ≥ 1). Next, taking rice as an example of the food material, the deaging of Process 4 is described as follows.

[0282] 1. Preparation: The user puts the washed rice into a container with a volume of V (L), adds water, and starts cooking;

[0283] 2. Negative pressure extraction: The valve module is in a closed state, and the negative pressure extraction module starts to work, extracting negative pressure at a rate of v1 (L / min) for t_extract (min), pumping out the gas in the container and making the container in a negative pressure state with a pressure of p1, where p1 ≤ 0 kPa (assuming the atmospheric pressure is 0 kPa);

[0284] 3. Negative pressure release: When the negative pressure extraction time t_extract in the negative pressure extraction stage ≥ V / v1 or the change value of p1 is small within a certain period of time, it is considered that the negative pressure extraction has reached the limit, or when the set time and pressure are reached, negative pressure release starts at this time. At this time, the valve module is in an open state, and the positive pressure filling and negative pressure extraction modules can continue to work or stop working (when the negative pressure extraction module continues to work, its negative pressure release speed is lower than that when the positive pressure filling and negative pressure extraction modules stop working; when the positive pressure filling module continues to work, its negative pressure release speed is higher than that when the positive pressure filling and negative pressure extraction modules stop working), raising the pressure in the container to p2, where p2 ≥ 0 kPa > p1;

[0285] 4. Positive pressure filling: The valve module is in a closed state, and the positive pressure filling module starts to work, making the container in a positive pressure state with a pressure of p3, where p3 ≥ 0 kPa (assuming the atmospheric pressure is 0 kPa);

[0286] 5. Positive pressure release: When the change value of p3 is small within a period of time, it is considered that the positive pressure has reached the limit, or when the set time and pressure are reached, the positive pressure starts to be released. At this time, the valve module is in an open state, and the positive pressure charging and negative pressure extraction modules can continue to work or stop working (when the negative pressure extraction module continues to work, its negative pressure release speed is higher than the negative pressure release speed when the positive pressure charging and negative pressure extraction modules stop working, and when the positive pressure charging module continues to work, its negative pressure release speed is lower than the negative pressure release speed when the positive pressure charging and negative pressure extraction modules stop working), so that the pressure in the container rises to p4, where 0kPa≤p4 <p3;

[0287] 6. Repeat the above steps 2, 3, 4 and 5, and the pressure at the end of negative pressure extraction can be equal to p1 or not equal to p1, and the pressure at the end of negative pressure release can be equal to p2 or not equal to p2. The pressure at the end of positive pressure filling can be equal to p3 or not equal to p3, and the pressure at the end of positive pressure release can be equal to p4 or not equal to p4;

[0288] 7. Continue cooking the rice until done.

[0289] Through the relatively dynamic method of multi-stage negative pressure extraction, negative pressure release, positive pressure filling and positive pressure release in process 4, the air, starch and endogenous amylase in the rice are discharged by negative pressure. After the air is discharged, the use of positive pressure can further promote the entry of water into the rice. In this way, the dissolution of starch and endogenous amylase in the rice can be promoted by alternating. The effect of pressure can also enhance the enzymatic activity of endogenous amylase, thereby enhancing the enzymatic hydrolysis efficiency of endogenous amylase in rice, thereby converting more large-molecule sugars into small-molecule sugars with sweetness, improving the sweetness of the rice, and thus improving the sensory quality of the rice.

[0290] The embodiments corresponding to process 3 include embodiment 5 and embodiment 6, wherein:

[0291] Embodiment 5:

[0292] 1. Preparation: The user puts the washed rice into a 4L container, adds water, and starts cooking;

[0293] 2. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 1L / min for 4 minutes, so that the container is in a negative pressure state, and its pressure is -40kPa (assuming that the atmospheric pressure is 0kPa);

[0294] 3. Maintaining negative pressure: When the negative pressure extraction time t≥4min in the negative pressure extraction stage, it is considered that the negative pressure extraction has reached the limit. At this time, the negative pressure is maintained for 2min, the valve module is in a closed state, and the negative pressure extraction module stops working;

[0295] 4. Negative pressure release: After the negative pressure is maintained, the negative pressure release begins. At this time, the valve module is in an open state, and the negative pressure extraction module continues to work at a pumping rate of 1L / min. The whole is still in a slow negative pressure release state, so that the pressure in the container rises to -10kPa;

[0296] 5. Positive pressure charging: The valve module is in a closed state, and the positive pressure charging module starts to work, so that the container is in a positive pressure state, and its pressure is 50kPa (assuming that the atmospheric pressure is 0kPa);

[0297] 6. Maintain positive pressure: The pressure in the positive pressure charging stage has been maintained at 50kPa for 5 consecutive seconds. It is considered that the positive pressure has reached the limit. At this time, the positive pressure is maintained for 2 minutes. The valve module is in a closed state and the positive pressure charging module stops working.

[0298] 7. Positive pressure release: After the positive pressure is maintained, the positive pressure is released. At this time, the valve module is in an open state, and the positive pressure charging module continues to work. The whole is still in a slow positive pressure release state, so that the pressure in the container drops to 10kPa;

[0299] 8. Repeat the above steps 2, 3, 4, 5, 6 and 7;

[0300] 9. Continue cooking the rice until done.

[0301] Embodiment 6:

[0302] 1. Preparation: The user puts the washed rice into a 4L container, adds water, and starts cooking;

[0303] 2. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 3L / min for 1min, so that the container is in a negative pressure state, and its pressure is -50kPa (assuming that the atmospheric pressure is 0kPa);

[0304] 3. Maintain negative pressure: During the negative pressure pumping stage, the pressure in the container is maintained at -50kPa for 5 consecutive seconds. It is considered that the negative pressure has reached the limit. At this time, the negative pressure is maintained for 2 minutes. The valve module is in a closed state and the negative pressure pumping module stops working.

[0305] 4. Negative pressure release: After the negative pressure is maintained, the negative pressure is released. At this time, the valve module is in an open state, and the positive pressure charging module continues to work. The whole is in a state of rapid negative pressure release, so that the pressure in the container rises to 0kPa;

[0306] 5. Positive pressure charging: The valve module is in a closed state, and the positive pressure charging module starts to work, so that the container is in a positive pressure state, and its pressure is 25kPa (assuming that the atmospheric pressure is 0kPa);

[0307] 6. Maintain positive pressure: When the pressure in the positive pressure charging stage has reached the set value, the positive pressure is maintained for 2 minutes. The valve module is in a closed state and the positive pressure charging module stops working.

[0308] 7. Positive pressure release: After the positive pressure is maintained, the positive pressure is released. At this time, the valve module is in an open state, and the negative pressure pumping module continues to work. The whole is in a state of rapid negative pressure release, so that the pressure in the container drops to 0kPa;

[0309] 8. Repeat the above steps 2, 3, 4, 5, 6 and 7;

[0310] 9. Continue cooking the rice until done.

[0311] The embodiments corresponding to process 4 include embodiment 7 and embodiment 8, wherein:

[0312] Embodiment 7:

[0313] 1. Preparation: The user puts the washed rice into a 4L container, adds water, and starts cooking;

[0314] 2. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 1L / min for 4 minutes, so that the container is in a negative pressure state, and its pressure is -40kPa (assuming that the atmospheric pressure is 0kPa);

[0315] 3. Negative pressure relief: When the negative pressure relief time t is ≥4min, it is considered that the negative pressure has reached the limit, and negative pressure relief begins. At this time, the valve module is in an open state, and the negative pressure relief module continues to work at a suction rate of 1L / min. The whole is still in a slow negative pressure relief state, so that the pressure in the container rises to -10kPa;

[0316] 4. Positive pressure charging: The valve module is in a closed state, and the positive pressure charging module starts to work, so that the container is in a positive pressure state, and its pressure is 50kPa (assuming that the atmospheric pressure is 0kPa);

[0317] 5. Positive pressure release: The pressure in the positive pressure charging stage has been maintained at 50kPa for 5 consecutive seconds. It is considered that the positive pressure has reached the limit. At this time, the positive pressure is released. At this time, the valve module is in an open state, and the positive pressure charging module continues to work. The whole is still in a slow positive pressure release state, so that the pressure in the container drops to 10kPa;

[0318] 6. Repeat the above steps 2, 3, 4 and 5;

[0319] 7. Continue cooking the rice until done.

[0320] Embodiment 8:

[0321] 1. Preparation: The user puts the washed rice into a 4L container, adds water, and starts cooking;

[0322] 2. Pumping negative pressure: The valve module is in a closed state, and the negative pressure pumping module starts to work, pumping negative pressure at a pumping rate of 3L / min for 1min, so that the container is in a negative pressure state, and its pressure is -50kPa (assuming that the atmospheric pressure is 0kPa);

[0323] 3. Negative pressure relief: During the negative pressure extraction stage, the pressure inside the container remains at -50kPa for 5 consecutive seconds. It is considered that the negative pressure has reached the limit, and negative pressure relief begins. At this time, the valve module is in an open state, and the positive pressure charging module continues to work. The whole is in a state of rapid negative pressure relief, so that the pressure inside the container rises to 0kPa;

[0324] 4. Positive pressure charging: The valve module is in a closed state, and the positive pressure charging module starts to work, so that the container is in a positive pressure state, and its pressure is 25kPa (assuming that the atmospheric pressure is 0kPa);

[0325] 5. Positive pressure release: When the pressure in the positive pressure charging stage has reached the set value, the positive pressure release begins. At this time, the valve module is in an open state, and the negative pressure extraction module continues to work. The whole is in a state of rapid negative pressure release, so that the pressure in the container drops to 0kPa;

[0326] 6. Repeat the above steps 2, 3, 4 and 5;

[0327] 7. Continue cooking the rice until done.

[0328] The timing of starting and stopping the positive pressure charging module and the negative pressure extraction module in Comparative Example 6 and the negative pressure extraction rate are consistent with those in Example 5, except that the valve module is in a closed state throughout the whole process;

[0329] The timing of starting and stopping the positive pressure charging module and the negative pressure extraction module in Comparative Example 7 and the negative pressure extraction rate are consistent with those in Example 6, except that the valve module is in a closed state throughout the whole process;

[0330] The timing of starting and stopping the positive pressure charging module and the negative pressure extraction module in Comparative Example 8 and the negative pressure extraction rate are consistent with those in Example 7, except that the valve module is in a closed state throughout the whole process;

[0331] The timing of starting and stopping the positive pressure charging module and the negative pressure extraction module in Comparative Example 9 and the negative pressure extraction rate are consistent with those in Example 8, except that the valve module is in a closed state throughout the whole process;

[0332] In comparative example 10, the user puts the washed rice into a 4L container, adds water, and starts cooking, and the positive pressure charging module, the negative pressure pumping module, and the valve module do not work throughout the whole process;

[0333] The experimental results after cooking of the above Examples 5 to 8 and Comparative Examples 6 to 10 are shown in Table 2 below.

[0334] Table 2

[0335]

[0336] As can be seen from Table 2, ordinary negative pressure and positive pressure have a certain sweetening effect on rice, but due to insufficient dissolution of substances and other reasons, the sweetening effect is poor. Compared with the ordinary pressure method, the multi-stage negative and positive pressure alternating water absorption technology schemes of Process 3 and Process 4 can further promote the dissolution of starch and endogenous amylase in rice, while also improving the enzymatic activity of endogenous amylase, thereby improving the enzymatic hydrolysis efficiency of endogenous amylase, and increasing the reducing sugar content of rice from 3.51% to 14.64%.

[0337] Therefore, the reducing sugar content of the rice in Examples 5 to 8 and Comparative Examples 6 to 10 proves that both Process 3 and Process 4 have stronger sweetening effects.

[0338] The embodiment of the present application, through the relatively dynamic method of multi-stage pressure alternation, first solves the problem of insufficient negative pressure extraction in the ordinary negative pressure extraction method, and promotes the extraction of stale substances in the rice at a deeper level, thereby removing more stale substances in the rice, further reducing the final stale substance content after cooking the rice, and improving the sensory quality of the rice; secondly, it solves the problem of insufficient dissolution of substances in the rice by ordinary pressure water absorption, and improves the enzymatic activity of endogenous amylase in the rice, thereby improving the efficiency of enzymatic hydrolysis of large molecular sugars in the rice, such as starch, into small molecular sugars, further increasing the content of small molecular sugars after cooking the rice, and improving the sweetness and sensory quality of the rice.

[0339] Consumers usually eat rice for a while after buying it. During this period, the rice is often exposed to air because it is opened or stored in rice barrels that are not well sealed. The fat on the surface of the rice is constantly in contact with the air, and the presence of moisture in the air will accelerate the slow oxidation and degradation of the fat into small molecules such as aldehydes and ketones. The small molecules produced in this case often reflect the bad "stale" flavor. During the cooking process, the stale taste will remain in the cooking environment, which will increase the stale taste of the rice and affect the aroma and sensory perception of the rice.

[0340] In order to solve the problem of stale rice odor during cooking, the related technology is to reduce the stale odor by introducing gas into the cooking cavity or extracting it under negative pressure. However, this method is mostly used in normal pressure cooking systems, and there are few reports on specific control methods for cooking rice in pressure rice cookers and pressure cookers.

[0341] The present application embodiment provides a cooking device, such as Figure 8As shown, the cooking device includes a cooking cavity 31, a heating module 820, an exhaust module 830, an air extraction module 840 and a stale taste detection module 850; wherein: the cooking device can be a cooking utensil for cooking rice, such as a rice cooker, a pressure rice cooker, a micro-pressure rice cooker, a pressure cooker, etc.; the cooking cavity 31 is used to hold food; the heating module 820 is a device for heating the cooking cavity, which is not limited to IH, a hot plate, infrared, etc.; the exhaust module 830 is a device for controlling the connection between the cavity and the outside atmosphere, which is not limited to an exhaust valve, a pressure valve, a pressure ball, an electromagnetic valve, a heavy hammer, Magnetic suspension valve, etc.; exhaust module 840, a device for extracting the gas in the cooking cavity to the outside of the cooking cavity, not limited to vacuum pumps, negative pressure pumps, fans, etc.; stale taste detection module 850, the main purpose of which is to judge the situation of stale substances in the cooking cavity. The stale taste detection module can be a stale taste sensor, such as a hexanal sensor (hexanal is the main substance of stale rice taste), which judges the hexanal content in the cavity and compares it with the hexanal content in fresh rice, and then intelligently determines the number of times to start the exhaust module and the exhaust valve opening and closing cycles until the stale rice taste is reduced to an appropriate concentration.

[0342] The cooking device implemented in the present application may also be equipped with a pressure sensor, which can control the opening and closing of the exhaust device by identifying the pressure value in the cooking cavity, or even opening and closing it multiple times, so as to remove more stale substances.

[0343] The present application embodiment provides another cooking method, such as Fig. 9 As shown, the cooking method comprises the following steps:

[0344] Step S901, start cooking;

[0345] Step S902, opening the exhaust module;

[0346] Step S903, start the air extraction module;

[0347] Step S904, closing the exhaust module;

[0348] Step S905, heating and cooking.

[0349] Here, when cooking is started, the exhaust module is in a closed state, and the air in the cooking cavity is in a non-connected state similar to the air outside the cooking cavity. Then, the exhaust module is turned on and the exhaust module is started at the same time, so that the air in the cooking cavity and the air outside the cooking cavity can form a cycle, that is, the air outside the cooking cavity enters the cooking cavity from the exhaust module, and the air in the cooking cavity is discharged from the exhaust module to the outside of the cooking cavity. In this process, fatty acids and their degradation products (for example, stale substances) in the rice will be extracted to the outside of the cooking cavity by the exhaust module along with the air in the cooking cavity. Due to the concentration difference of stale substances inside and outside the cooking cavity, the stale substances in the rice continue to be discharged into the cooking cavity and are again discharged from the cooking cavity by the exhaust module, so that more stale smell can be reduced. The cooking method in the embodiment of the present application includes at least one exhaust module opening and the exhaust module starting to form an internal and external cycle. Then, the exhaust module is closed and the exhaust module continues to start. In this case, the pressure in the cooking cavity gradually decreases and is lower than the atmospheric pressure, that is, the negative pressure usually said. Under negative pressure conditions, the oxygen content in the cooking chamber is reduced, the fatty acid oxidation reaction is reduced, and the solubility of stale molecules is reduced and the volatility is enhanced, which is conducive to dissolution above the liquid surface in the cooking chamber. In addition, negative pressure conditions help stale substances to continue to be produced. This is mainly because, in addition to the stale substances brought by rice storage, endogenous enzymes such as lipase in rice will be activated during the cooking process, further degrading fatty acids and producing more flavoring substances. Negative pressure can inhibit lipase activity to a certain extent and reduce the generation of stale substances. Therefore, further pumping to form negative pressure can not only remove the dissolved stale taste, but also reduce the generation of stale substances. The exhaust module pumps the cooking chamber to -20kPa or below. Pumping to vacuum has strict requirements on the pump. Considering the performance of the pump and the actual cooking effect, it is best to pump to -40kPa to -60kPa.

[0350] The exhaust time of the exhaust module can be determined by the following formula (2):

[0351] T = (V-V1) / Q (2);

[0352] For example, if the remaining volume of the cooking cavity and the exhaust capacity of the exhaust module are 1L / min, the exhaust time is 4 minutes. It should be noted that if the remaining volume of the cooking cavity decreases, the exhaust time will be shortened if the exhaust capacity of the exhaust module is constant.

[0353] The related art of removing stale food by means of negative pressure extraction has the following disadvantages: since the exhaust capacity of the exhaust module is limited, after the gas in the cooking cavity is extracted and the cooking cavity reaches a certain negative pressure, the exhaust module will stop working and most of the stale substances will be retained.

[0354] Compared with the related art of removing stale food by pumping negative pressure, the embodiment of the present application first forms a circulation through the air in the cooking chamber and the air outside the cooking chamber, which helps to remove easily soluble and volatile stale substances. Then, the generation of stale substances is suppressed by pumping negative pressure, and at the same time, the stale substances that are difficult to dissolve and evaporate are removed again, thereby achieving deep removal of stale taste.

[0355] Because rice contains certain endogenous enzymes that increase the generation of stale substances, more stale substances are produced, affecting the flavor of rice. Fig. 9 On the basis of, before opening the exhaust module, a step of rapidly heating up to T1 (i.e., step S1001) is added, such as Fig.10 As shown, the cooking method comprises the following steps:

[0356] Step S901, start cooking;

[0357] Step S1001, rapidly heating to T1;

[0358] Step S1002, opening the exhaust module;

[0359] Step S1003, start the air extraction module;

[0360] Step S1004, closing the exhaust module;

[0361] Step S1005, heating and cooking.

[0362] Here, step S1001 refers to: first quickly raising the cooking temperature to the enzyme inhibition temperature T1 (the temperature that reduces the biological activity of the enzyme), generally T1 is between 50 degrees Celsius and 80 degrees Celsius, and the purpose of quickly rising to T1 is to quickly cross the enzyme activity enhancement interval and reduce the production of stale substances. This method can reduce the production of stale substances by endogenous enzymes; in addition, the higher the temperature, the lower the gas solubility and the higher the volatility, which is more conducive to the discharge of stale substances from the liquid. Then, the exhaust valve is opened and the vacuum module is opened to form a cycle and negative pressure for cooking. In addition, the cyclic filling and exhausting and the vacuuming of negative pressure are repeated many times, and the destaleness effect can be better.

[0363] Next, we analyze the content of stale substances produced by the following four cooking methods.

[0364] Cooking method 1: Cooking chamber 4L, use 600g rice and 900g water, start cooking.

[0365] Cooking method 2: Use 600g rice and 900g water in a 4L inner pot in the cooking chamber. Start cooking. First, turn on the exhaust module and the vacuum module for 4 minutes. Then turn off the exhaust module and turn on the vacuum module for 2 minutes before starting cooking.

[0366] Cooking method 3: Use 600g rice and 900g water in a 4L inner pot in the cooking chamber, start cooking, heat to 60°C at the maximum power of the cooking device, then turn on the exhaust module and the suction module for 4 minutes, then turn off the exhaust module, turn on the suction module for 2 minutes, and then start cooking.

[0367] Cooking method 4: Cooking method 2, cycle 2 times.

[0368] The experimental results of the above cooking methods 1 to 4 are shown in Table 3 below.

[0369] Table 3

[0370]

[0371] As shown in Table 3, by drawing negative pressure, the oxygen content in the cooking environment can be reduced, and the solubility of stale odor molecules in a low-oxygen environment is reduced and can be easily removed. By quickly raising the cooking temperature to the enzyme inhibition temperature, the generation of stale odor substances by enzymatic hydrolysis can be reduced.

[0372] Based on the foregoing embodiments, an embodiment of the present application further provides a cooking device, wherein the control device includes the modules included, which can be implemented by a control component in the cooking equipment; of course, it can also be implemented by a specific logic circuit; in the implementation process, the processor can be a central processing unit (CPU), a microprocessor (MPU), a digital signal processor (DSP) or a field programmable gate array (FPGA), etc.

[0373] The present application embodiment provides a cooking device, such as Fig.11 As shown, the cooking device 1100 includes:

[0374] An execution module 1110 is used to execute N operation cycles for the food in the water absorption stage during the cooking process of the food in the cooking chamber; wherein N is a natural number greater than or equal to 1, and each of the operation cycles at least includes a vacuum period and a pressure release period located after the vacuum period;

[0375] The first control module 1120 is used to control the vacuum module to perform vacuum processing on the cooking cavity during the vacuum period to reduce the pressure in the cooking cavity, and to control the pressure relief module to perform pressure relief processing on the cooking cavity during the pressure relief period to increase the pressure in the cooking cavity.

[0376] In some embodiments, the cooking device 1100 further includes: a first determination module, for determining the water absorption time of the food in the water absorption stage in response to a cooking start instruction; a second determination module, for determining N operation cycles based on the water absorption time of the food, where N is a natural number greater than or equal to 2; wherein the processing time periods included in each of the N operation cycles are the same or different.

[0377] In some embodiments, the vacuum period includes a negative pressure vacuum period, the pressure relief period includes a negative pressure relief period and a positive pressure relief period, and the processing period included in any one of the N operating cycles is any one of the following: a negative pressure vacuum period, a negative pressure relief period; a negative pressure vacuum period, a negative pressure maintenance period, a negative pressure relief period; a negative pressure vacuum period, a negative pressure maintenance period, a positive pressure charging period; a negative pressure vacuum period, a negative pressure relief period, a positive pressure charging period, a positive pressure relief period; a negative pressure vacuum period, a negative pressure maintenance period, a negative pressure relief period, a positive pressure charging period, a positive pressure relief period; a negative pressure vacuum period, a negative pressure maintenance period, a negative pressure relief period, a negative pressure maintenance period, an atmospheric pressure maintenance period; a negative pressure vacuum period, a negative pressure maintenance period, a negative pressure relief period, a positive pressure charging period, a positive pressure maintenance period, a positive pressure relief period.

[0378] In some embodiments, the first determination module includes: a first determination submodule, used to determine the cooking mode corresponding to the cooking start instruction and / or the cooking end time in response to the cooking start instruction; the cooking start instruction is used to characterize the degree of softness of the cooked ingredients; and a second determination submodule, used to determine the water absorption time of the ingredients in the water absorption stage based on the cooking mode and / or the cooking end time.

[0379] In some embodiments, the cooking device 1100 further includes: a heating module, used to heat the temperature of the food in the cooking cavity to a preset first temperature during the heating stage of the water absorption stage; a second control module, used to control the temperature of the food in the constant temperature stage to be maintained within a preset first temperature range and for a first duration during the constant temperature stage after the heating stage; wherein the first temperature range includes the first temperature, and the upper and lower temperature limits of the first temperature range are both between 50 and 60 degrees Celsius; the first duration range includes the first duration, and the upper and lower duration limits of the first duration range are both between 5 and 20 minutes.

[0380] In some embodiments, the cooking device 1100 further includes: a third control module, for controlling the negative pressure relief module to relieve the negative pressure of the cooking cavity and the positive pressure charging module to charge the cooking cavity with positive pressure at the same time, so that the cooking cavity is in a negative pressure relief state at a first rate; a fourth control module, for controlling the negative pressure relief module to relieve the negative pressure of the cooking cavity and the negative pressure extraction module to extract the negative pressure of the cooking cavity at the same time, so that the cooking cavity is in a negative pressure relief state at a second rate; the first rate is greater than the second rate; a fifth control module, for controlling the positive pressure relief module to relieve the positive pressure of the cooking cavity and the negative pressure extraction module to extract the negative pressure of the cooking cavity at the same time, so that the cooking cavity is in a positive pressure relief state at a third rate; a sixth control module, for controlling the positive pressure relief module to relieve the positive pressure of the cooking cavity and the positive pressure charging module to charge the cooking cavity with positive pressure at the same time, so that the cooking cavity is in a positive pressure relief state at a fourth rate; the third rate is greater than the fourth rate; wherein the positive pressure charging module is used to fill air into the cooking cavity to increase the pressure in the cooking cavity.

[0381] In some embodiments, when the processing time periods included in the operation cycle are the negative pressure extraction time period and the negative pressure relief time period, the first control module 1120 is used to control the negative pressure extraction module to extract negative pressure from the cooking cavity at a fifth rate during the negative pressure extraction time period, so as to reduce the pressure of the cooking cavity to a first pressure; wherein the first pressure is lower than atmospheric pressure; and, during the negative pressure relief time period, if the negative pressure extraction module is controlled to extract negative pressure from the cooking cavity and the negative pressure relief module is controlled to relieve negative pressure from the cooking cavity at the same time, the cooking cavity is in a negative pressure relief state at a sixth rate, so as to increase the pressure of the cooking cavity to a second pressure; wherein the second pressure is greater than the first pressure, and the sixth rate is lower than the fifth rate.

[0382] In some embodiments, when the processing time periods included in the operation cycle are the negative pressure extraction time period, the negative pressure maintenance time period, and the negative pressure relief time period, the cooking device 1100 also includes: a seventh control module, used to control the cooking equipment to switch from the negative pressure extraction time period to the negative pressure maintenance time period when the target parameter of the negative pressure extraction time period meets the preset conditions; an eighth control module, used to control the negative pressure extraction module to stop working and the negative pressure relief module to be in a closed state during the negative pressure maintenance time period; a ninth control module, used to control the pressure of the cooking cavity to be maintained within a first pressure range and for a second time period; wherein the target parameters include the actual negative pressure extraction time of the negative pressure extraction time period and the pressure of the cooking cavity; the second time period is less than the first time period, and the upper limit time period and the lower limit time period of the second time period range are both between 0 and 3 minutes.

[0383] In some embodiments, the target parameters of the negative pressure pumping period meet preset conditions, including: the actual negative pressure pumping time of the negative pressure pumping period is greater than or equal to the preset negative pressure pumping time; or, the change value of the pressure of the cooking cavity is less than a preset value; wherein the preset negative pressure pumping time is the ratio of the volume of the cooking cavity to the fifth rate.

[0384] In some embodiments, the cooking equipment also includes an exhaust module for controlling the connection state between the cooking cavity and the external gas; in the process of cooking the food in the cooking cavity, before performing N operation cycles on the food in the water absorption stage, the cooking device 1100 also includes: a tenth control module, which is used to control the exhaust module to be in a closed state during the inflation period before the vacuum period so that the cooking cavity is not connected to the external gas, and, during the vacuum period, control the exhaust module to be in an open state so that the cooking cavity is connected to the external gas.

[0385] In some embodiments, the tenth control module includes: a determination submodule, used to determine the extraction time of the extraction module based on the obtained remaining volume of the cooking cavity and the extraction capacity of the extraction module; and a control submodule, used to control the exhaust module to be in an open state within the extraction time.

[0386] In some embodiments, the determination submodule includes: an acquisition unit, used to acquire the volume of the cooking cavity, the volume of the cooking cavity occupied by the food, and the exhaust capacity of the exhaust module; a subtraction unit, used to subtract the volume of the cooking cavity from the volume of the cooking cavity occupied by the food to obtain the remaining volume of the cooking cavity; and a quotient unit, used to take the quotient of the remaining volume of the cooking cavity and the exhaust capacity of the exhaust module to obtain the exhaust time of the exhaust module.

[0387] In some embodiments, the cooking device 1100 also includes: a third determination module, which is used to determine the heating duration of the heating period before the inflation period based on the weight of the food in the cooking cavity; and an eleventh control module, which is used to control the heating module of the cooking device to heat the temperature of the food in the cooking cavity to a preset second temperature based on the heating duration.

[0388] In some embodiments, the cooking device 1100 also includes: a twelfth control module, used to control the exhaust module to be in a closed state during the negative pressure extraction period after the vacuum period; a thirteenth control module, used to control the vacuum module to perform negative pressure extraction on the cooking cavity so that the pressure of the cooking cavity reaches a preset pressure; wherein the negative pressure extraction period is used to extract stale substances dissolved from the food.

[0389] It should be noted that the description of the above device embodiment is similar to the description of the above method embodiment, and has similar beneficial effects as the method embodiment. For technical details not disclosed in the device embodiment of the present application, please refer to the description of the method embodiment of the present application for understanding.

[0390] It should be noted that in the embodiments of the present application, if the above cooking method is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on such an understanding, the technical solution of the embodiment of the present application can be essentially or partly embodied in the form of a software product that contributes to the relevant technology. The computer software product is stored in a storage medium, including several instructions to enable the cooking equipment (electromagnetic cooker, rice cooker and stew pot, etc.) to execute all or part of the methods described in each embodiment of the present application. The aforementioned storage medium includes: various media that can store program codes, such as a U disk, a mobile hard disk, a read-only memory (ROM), a magnetic disk or an optical disk. In this way, the embodiments of the present application are not limited to any specific combination of hardware and software.

[0391] Correspondingly, an embodiment of the present application provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, the steps of the cooking method described in any of the above embodiments are implemented.

[0392] Correspondingly, in an embodiment of the present application, a chip is also provided, which includes a programmable logic circuit and / or program instructions. When the chip is running, it is used to implement the steps in any of the cooking methods described in the above embodiments.

[0393] Correspondingly, in an embodiment of the present application, a computer program product is also provided. When the computer program product is executed by a processor of a cooking device, it is used to implement the steps in any of the cooking methods described in the above embodiments.

[0394] Based on the same technical concept, an embodiment of the present application provides another cooking device for implementing the cooking method recorded in the above method embodiment.

[0395] like Fig.12 As shown, the cooking device 1200 includes:

[0396] The cooking cavity 31 is used to hold the food to be cooked;

[0397] The exhaust component 1220 is used to exhaust air from the cooking cavity;

[0398] A pressure relief component 1230, used for relieving pressure in the cooking cavity;

[0399] The control component 1240 is used to perform N operation cycles on the food in the water absorption stage during the process of cooking the food in the cooking cavity; wherein N is a natural number greater than or equal to 1, and each of the operation cycles at least includes a vacuum period and a pressure relief period located after the vacuum period; during the vacuum period, based on the vacuum component 1220, the vacuum module is controlled to perform vacuum processing on the cooking cavity to reduce the pressure in the cooking cavity, and during the pressure relief period, based on the pressure relief component 1230, the pressure relief module is controlled to perform pressure relief processing on the cooking cavity to increase the pressure in the cooking cavity.

[0400] In some embodiments, the cooking device further includes: a temperature detection component for detecting the temperature in a heating stage and a constant temperature stage; a timing component for determining a first duration for maintaining the temperature in the constant temperature stage; a heating component for heating the food in the cooking cavity to a preset first temperature in the heating stage of the water absorption stage; and a control component for controlling, in the constant temperature stage after the heating stage, based on the temperature detection component and the timing component, the temperature of the food to be heated in the constant temperature stage to be maintained within a preset first temperature range and for a first duration; wherein, the first temperature range includes the first temperature, and the upper and lower temperature limits of the first temperature range are both between 50 and 60 degrees Celsius; the first duration range includes the first duration, and the upper and lower duration limits of the first duration range are both between 5 and 20 minutes.

[0401] In some embodiments, the cooking device further comprises: a negative pressure extraction component for extracting negative pressure from the cooking cavity; a negative pressure relief component for relief negative pressure from the cooking cavity; a positive pressure charging component for charging positive pressure to the cooking cavity; a positive pressure relief component for relief positive pressure from the cooking cavity; the control component for, based on the negative pressure extraction component and the positive pressure charging component, if the negative pressure relief module is controlled to relieve negative pressure from the cooking cavity and the positive pressure charging module is controlled to charge positive pressure to the cooking cavity at the same time, then the cooking cavity is in a negative pressure relief state at a first rate; based on the negative pressure relief component and the negative pressure extraction component, if the negative pressure relief module is controlled to relieve negative pressure from the cooking cavity and the negative pressure extraction module is controlled to extract negative pressure from the cooking cavity at the same time, Then the cooking cavity is in a negative pressure relief state at a second rate; the first rate is greater than the second rate; based on the positive pressure relief component and the negative pressure extraction component, if the positive pressure relief module is controlled to relieve the positive pressure of the cooking cavity and the negative pressure extraction module is controlled to extract negative pressure from the cooking cavity at the same time, then the cooking cavity is in a positive pressure relief state at a third rate; based on the positive pressure relief component and the positive pressure charging component, if the positive pressure relief module is controlled to relieve the positive pressure of the cooking cavity and the positive pressure charging module is controlled to charge the cooking cavity with positive pressure at the same time, then the cooking cavity is in a positive pressure relief state at a fourth rate; the third rate is greater than the fourth rate; wherein the positive pressure charging module is used to fill air into the cooking cavity to increase the pressure inside the cooking cavity.

[0402] In some embodiments, when the processing time periods included in the operation cycle are negative pressure extraction time periods and negative pressure relief time periods, the control component is used to control the negative pressure extraction module to extract negative pressure from the cooking cavity at a fifth rate based on the negative pressure extraction component during the negative pressure extraction time period, so as to reduce the pressure of the cooking cavity to a first pressure; wherein the first pressure is less than atmospheric pressure; the control component is used to control the negative pressure extraction module to extract negative pressure from the cooking cavity and the negative pressure relief module to relieve negative pressure from the cooking cavity simultaneously based on the negative pressure extraction component and the negative pressure relief component during the negative pressure relief time period, so that the cooking cavity is in a negative pressure relief state at a sixth rate, so as to increase the pressure of the cooking cavity to a second pressure; wherein the second pressure is greater than the first pressure, and the sixth rate is less than the fifth rate.

[0403] In some embodiments, when the processing time periods included in the operation cycle are a negative pressure extraction time period, a negative pressure maintenance time period, and a negative pressure relief time period, the cooking device further includes: the control component, for controlling the cooking device to switch from the negative pressure extraction time period to the negative pressure maintenance time period when the target parameter of the negative pressure extraction time period meets the preset conditions; in the negative pressure maintenance time period, based on the negative pressure extraction component and the negative pressure relief component, controlling the negative pressure extraction module to stop working and the negative pressure relief module to be in a closed state; controlling the pressure of the cooking cavity to be maintained within a first pressure range and for a second time period; wherein the target parameters include the actual negative pressure extraction time of the negative pressure extraction time period and the pressure of the cooking cavity; the second time period is less than the first time period, and the upper limit time period and the lower limit time period of the second time period range are both between 0 and 3 minutes.

[0404] In some embodiments, the cooking device further includes: an exhaust component for controlling the connection state between the cooking cavity and the external gas; the control component is used to control the exhaust module to be in a closed state during the inflation period before the vacuum period based on the exhaust component so that the cooking cavity is not connected to the external gas, and, during the vacuum period, control the exhaust module to be in an open state so that the cooking cavity is connected to the external gas.

[0405] It should be noted here that the description of the above storage medium and device embodiments is similar to the description of the above method embodiments, and has similar beneficial effects as the method embodiments. For technical details not disclosed in the storage medium and device embodiments of this application, please refer to the description of the method embodiments of this application for understanding.

[0406] It should be understood that "one embodiment" or "an embodiment" mentioned throughout the specification means that specific features, structures or characteristics related to the embodiment are included in at least one embodiment of the present application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. In addition, these specific features, structures or characteristics can be combined in one or more embodiments in any suitable manner. It should be understood that in various embodiments of the present application, the size of the sequence number of the above-mentioned processes does not mean the order of execution, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application. The above-mentioned sequence numbers of the embodiments of the present application are only for description and do not represent the advantages and disadvantages of the embodiments.

[0407] It should be noted that, in this article, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, an element defined by the sentence "comprises a ..." does not exclude the existence of other identical elements in the process, method, article or device including the element.

[0408] In the several embodiments provided in the present application, it should be understood that the disclosed devices and methods can be implemented in other ways. 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, such as: multiple units or components can be combined, or can be integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the components shown or discussed can be through some interfaces, and the indirect coupling or communication connection of the devices or units can be electrical, mechanical or other forms.

[0409] The units described above as separate components may or may not be physically separated, and the components displayed as units may or may not be physical units; 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 embodiment of the present application.

[0410] In addition, all functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may be a separate unit, or two or more units may be integrated into one unit; the above-mentioned integrated units may be implemented in the form of hardware or in the form of hardware plus software functional units.

[0411] Alternatively, if the above-mentioned integrated unit of the present application is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiment of the present application can essentially or in other words, the part that contributes to the relevant technology can be embodied in the form of a software product, and the computer software product is stored in a storage medium, including a number of instructions for the automatic test line of the device to execute all or part of the methods described in each embodiment of the present application. The aforementioned storage medium includes: various media that can store program codes, such as mobile storage devices, ROMs, magnetic disks or optical disks.

[0412] The methods disclosed in several method embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments.

[0413] The features disclosed in several method or device embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments or device embodiments.

[0414] The above is only an implementation method of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art who is familiar with the present technical field can easily think of changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A cooking method, characterized in that: The cooking device comprises a cooking cavity, an air extraction module and a pressure relief module, and the cooking method comprises: During the cooking process of the food in the cooking cavity, N operation cycles are performed on the food in the water absorption stage; wherein N is a natural number greater than or equal to 1, and each of the operation cycles at least includes a vacuum period and a pressure relief period after the vacuum period; During the vacuum period, the vacuum module is controlled to perform vacuum processing on the cooking cavity to reduce the pressure in the cooking cavity, and during the pressure relief period, the pressure relief module is controlled to perform pressure relief processing on the cooking cavity to increase the pressure in the cooking cavity.

2. The cooking method according to claim 1, characterized in that: The cooking method further comprises: In response to a cooking start instruction, determining a water absorption time of the food in the water absorption stage; Determine N operation cycles based on the water absorption time of the food, where N is a natural number greater than or equal to 2; The processing time periods included in each of the N operation cycles are the same or different.

3. The cooking method according to claim 2, characterized in that: The air extraction period includes a negative pressure extraction period, the pressure relief period includes a negative pressure relief period and a positive pressure relief period, and the processing period included in any one of the N operation cycles is any one of the following: Negative pressure extraction period and negative pressure release period; Negative pressure extraction period, negative pressure maintenance period, negative pressure release period; The period of pumping out negative pressure, the period of maintaining negative pressure, and the period of filling positive pressure; Negative pressure pumping period, negative pressure release period, positive pressure charging period, positive pressure release period; Negative pressure extraction period, negative pressure maintenance period, negative pressure release period, and atmospheric pressure maintenance period; The period of pumping out negative pressure, maintaining negative pressure, releasing negative pressure, filling with positive pressure, maintaining positive pressure, and releasing positive pressure.

4. The cooking method according to claim 2, characterized in that: The step of determining the water absorption time of the food in the water absorption stage in response to the cooking start instruction includes: In response to the cooking start instruction, determining the cooking mode corresponding to the cooking start instruction and / or the cooking end time; the cooking start instruction is used to indicate the degree of softness of the food after cooking; Based on the cooking mode and / or the cooking end time, the water absorption time of the food in the water absorption stage is determined.

5. The cooking method according to claim 1, characterized in that: The cooking method further comprises: In the temperature rising stage of the water absorption stage, heating the temperature of the food in the cooking cavity to a preset first temperature; In a constant temperature stage after the heating stage, controlling the temperature of the food heated in the constant temperature stage to be maintained within a preset first temperature range and for a first time period; Wherein, the first temperature range includes the first temperature, and the upper limit temperature and the lower limit temperature of the first temperature range are both between 50 and 60 degrees Celsius; The first duration range includes the first duration, and an upper limit duration and a lower limit duration of the first duration range are both between 5 and 20 minutes.

6. The cooking method according to claim 3, characterized in that: The cooking method further comprises: If the negative pressure relief module is controlled to relieve the negative pressure of the cooking cavity and the positive pressure charging module is controlled to charge the positive pressure of the cooking cavity simultaneously, the cooking cavity is in a negative pressure relief state at a first rate; If the negative pressure relief module is controlled to relieve the negative pressure of the cooking cavity and the negative pressure extraction module is controlled to extract the negative pressure of the cooking cavity at the same time, the cooking cavity is in a negative pressure relief state at a second rate; the first rate is greater than the second rate; If the positive pressure release module is controlled to release the positive pressure of the cooking cavity and the negative pressure extraction module is controlled to extract the negative pressure of the cooking cavity at the same time, the cooking cavity is in a positive pressure release state at a third rate; If the positive pressure relief module is controlled to relieve the positive pressure of the cooking cavity and the positive pressure charging module is controlled to charge the positive pressure of the cooking cavity simultaneously, the cooking cavity is in a positive pressure relief state at a fourth rate; the third rate is greater than the fourth rate; Wherein, the positive pressure charging module is used to fill air into the cooking cavity to increase the pressure in the cooking cavity.

7. The cooking method according to claim 3, characterized in that: In the case where the processing period included in the operation cycle is the negative pressure extraction period and the negative pressure relief period, In the air extraction period, controlling the air extraction module to extract air from the cooking cavity comprises: During the negative pressure extraction period, controlling the negative pressure extraction module to extract negative pressure from the cooking cavity at a fifth rate, so that the pressure of the cooking cavity is reduced to a first pressure; wherein the first pressure is less than atmospheric pressure; In the pressure relief period, controlling the pressure relief module to perform pressure relief processing on the cooking cavity includes: In the negative pressure relief period, if the negative pressure extraction module is controlled to extract negative pressure from the cooking cavity and the negative pressure relief module is controlled to relieve negative pressure from the cooking cavity simultaneously, the cooking cavity is in a negative pressure relief state at a sixth rate, so that the pressure of the cooking cavity is increased to a second pressure; The second pressure is greater than the first pressure, and the sixth rate is less than the fifth rate.

8. The cooking method according to claim 3, characterized in that: In the case where the processing time periods included in the operation cycle are the negative pressure extraction time period, the negative pressure maintenance time period, and the negative pressure release time period, the cooking method further includes: When the target parameter of the negative pressure extraction period meets a preset condition, controlling the cooking device to switch from the negative pressure extraction period to the negative pressure maintenance period; During the negative pressure maintenance period, the negative pressure extraction module is controlled to stop working and the negative pressure relief module is in a closed state; Controlling the pressure of the cooking chamber to be maintained within a first pressure range and for a second time period; Wherein, the target parameters include the actual negative pressure pumping time of the negative pressure pumping period and the pressure of the cooking chamber; The second duration is shorter than the first duration, and an upper limit and a lower limit of the second duration range are both between 0 and 3 minutes.

9. The cooking method according to claim 8, characterized in that: The target parameters of the negative pressure pumping period meet the preset conditions, including: The actual negative pressure pumping time during the negative pressure pumping period is greater than or equal to the preset negative pressure pumping time; Alternatively, the change value of the pressure in the cooking chamber is less than a preset value; The preset negative pressure extraction time is the ratio of the volume of the cooking cavity to the fifth rate.

10. The cooking method according to any one of claims 1 to 9, characterized in that: The cooking device further comprises an exhaust module for controlling the communication state between the cooking cavity and the external gas; In the process of cooking the food in the cooking cavity, before the food is subjected to N operation cycles in the water absorption stage, the cooking method further comprises: In the gas filling period before the gas extraction period, the gas exhaust module is controlled to be in a closed state so that the cooking cavity is not connected to the external gas, and, During the air extraction period, the exhaust module is controlled to be in an open state so that the cooking cavity is connected to the external air.

11. The cooking method according to claim 10, characterized in that: During the air extraction period, controlling the exhaust module to be in an open state comprises: Determining the extraction time of the extraction module based on the obtained remaining volume of the cooking cavity and the extraction capacity of the extraction module; During the air extraction time, the exhaust module is controlled to be in an open state.

12. The cooking method according to claim 11, characterized in that: The step of determining the extraction time of the extraction module based on the obtained remaining volume of the cooking cavity and the extraction capacity of the extraction module comprises: Obtaining the volume of the cooking cavity, the volume of the cooking cavity occupied by the food, and the exhaust capacity of the exhaust module; Subtracting the volume of the cooking cavity from the volume of the cooking cavity occupied by the food to obtain the remaining volume of the cooking cavity; The residual volume of the cooking cavity is divided by the exhaust capacity of the exhaust module to obtain the exhaust time of the exhaust module.

13. The cooking method according to claim 10, characterized in that: The cooking method further comprises: In a heating period before the inflation period, based on the weight of the food in the cooking cavity obtained, determining a heating time of the heating period; Based on the heating time, the heating module of the cooking device is controlled to heat the temperature of the food in the cooking cavity to a preset second temperature.

14. The cooking method according to claim 10, characterized in that: The cooking method further comprises: During the negative pressure pumping period after the air pumping period, the exhaust module is controlled to be in a closed state; Controlling the air extraction module to perform negative pressure extraction on the cooking cavity so that the pressure of the cooking cavity reaches a preset pressure; The negative pressure extraction period is used to extract stale substances dissolved from the food.

15. A cooking device, characterized in that: The cooking device comprises: A cooking cavity, used for holding ingredients to be cooked; An exhaust component, used for exhausting air from the cooking cavity; A pressure relief component, used for relieving pressure in the cooking cavity; A control component is used to perform N operation cycles on the food in the water absorption stage during the process of cooking the food in the cooking cavity; wherein N is a natural number greater than or equal to 1, and each of the operation cycles at least includes a vacuum period and a pressure relief period located after the vacuum period; during the vacuum period, based on the vacuum component, the vacuum module is controlled to perform vacuum processing on the cooking cavity to reduce the pressure in the cooking cavity, and during the pressure relief period, based on the pressure relief component, the pressure relief module is controlled to perform pressure relief processing on the cooking cavity to increase the pressure in the cooking cavity.

16. The cooking device according to claim 15, characterized in that The cooking device also includes: A temperature detection component, used to detect the temperature during the heating stage and the constant temperature stage; A timing component, used to determine a first duration of temperature maintenance during the constant temperature stage; A heating component, used for heating the temperature of the food in the cooking cavity to a preset first temperature during the temperature rise stage of the water absorption stage; The control component is used for controlling the temperature of the food heated in the constant temperature stage to be maintained within a preset first temperature range and for a first duration based on the temperature detection component and the timing component during the constant temperature stage after the temperature rising stage; Wherein, the first temperature range includes the first temperature, and the upper limit temperature and the lower limit temperature of the first temperature range are both between 50 and 60 degrees Celsius; The first duration range includes the first duration, and an upper limit duration and a lower limit duration of the first duration range are both between 5 and 20 minutes.

17. The cooking device according to claim 15, characterized in that The cooking device also includes: A negative pressure extraction component, used for extracting negative pressure from the cooking cavity; A negative pressure relief component, used for relieving negative pressure in the cooking cavity; A positive pressure charging component, used for charging the cooking cavity with positive pressure; A positive pressure relief component, used for relieving the positive pressure of the cooking cavity; The control component is used for, based on the negative pressure relief component and the positive pressure charging component, if the negative pressure relief module is controlled to relieve the negative pressure of the cooking chamber and the positive pressure charging module is controlled to charge the cooking chamber with positive pressure at the same time, then the cooking chamber is in a negative pressure relief state at a first rate; based on the negative pressure relief component and the negative pressure extraction component, if the negative pressure relief module is controlled to relieve the negative pressure of the cooking chamber and the negative pressure extraction module is controlled to extract negative pressure from the cooking chamber at the same time, then the cooking chamber is in a negative pressure relief state at a second rate; the first rate is greater than the second rate; based on the positive pressure relief component and the negative pressure extraction component If the positive pressure relief module is controlled to relieve the positive pressure of the cooking cavity and the negative pressure extraction module is controlled to extract negative pressure from the cooking cavity at the same time, the cooking cavity is in a positive pressure relief state at a third rate; based on the positive pressure relief component and the positive pressure charging component, if the positive pressure relief module is controlled to relieve the positive pressure of the cooking cavity and the positive pressure charging module is controlled to charge the cooking cavity with positive pressure at the same time, the cooking cavity is in a positive pressure relief state at a fourth rate; the third rate is greater than the fourth rate; wherein the positive pressure charging module is used to fill air into the cooking cavity to increase the pressure inside the cooking cavity.

18. The cooking device according to claim 15, characterized in that In the case where the processing period included in the operation cycle is a negative pressure pumping period and a negative pressure relief period, The control component is used to control the negative pressure pumping module to pump negative pressure from the cooking cavity at a fifth rate during the negative pressure pumping period based on the negative pressure pumping component, so as to reduce the pressure of the cooking cavity to a first pressure; wherein the first pressure is less than the atmospheric pressure; The control component is used for, during the negative pressure relief period, based on the negative pressure extraction component and the negative pressure relief component, if the negative pressure extraction module is controlled to extract negative pressure from the cooking chamber and the negative pressure relief module is controlled to relieve negative pressure from the cooking chamber at the same time, then the cooking chamber is in a negative pressure relief state at a sixth rate, so that the pressure of the cooking chamber is increased to a second pressure; wherein the second pressure is greater than the first pressure, and the sixth rate is less than the fifth rate.

19. The cooking device according to claim 15, characterized in that In the case where the processing period included in the operation cycle is a negative pressure extraction period, a negative pressure maintenance period, and a negative pressure release period, the cooking device further includes: The control component is used to control the cooking equipment to switch from the negative pressure extraction period to the negative pressure maintenance period when the target parameters of the negative pressure extraction period meet the preset conditions; in the negative pressure maintenance period, based on the negative pressure extraction component and the negative pressure relief component, control the negative pressure extraction module to stop working and the negative pressure relief module to be in a closed state; control the pressure of the cooking cavity to be maintained within a first pressure range and for a second time period; wherein the target parameters include the actual negative pressure extraction time of the negative pressure extraction period and the pressure of the cooking cavity; the second time period is less than the first time period, and the upper limit time period and the lower limit time period of the second time period range are both between 0 and 3 minutes.

20. The cooking device according to any one of claims 15 to 19, characterized in that The cooking device also includes: An exhaust assembly, used to control the connection between the cooking cavity and the outside gas; The control component is used to control the exhaust module to be in a closed state during the inflation period before the exhaust period, based on the exhaust component, so that the cooking cavity is not connected to the external air, and to control the exhaust module to be in an open state during the exhaust period, so that the cooking cavity is connected to the external air.

21. A cooking device, characterized in that: The cooking device comprises: An execution module, used for executing N operation cycles on the food in the water absorption stage during the cooking process of the food in the cooking cavity; wherein N is a natural number greater than or equal to 1, and each of the operation cycles at least includes a vacuum period and a pressure relief period located after the vacuum period; The first control module is used to control the vacuum module to perform vacuum processing on the cooking cavity during the vacuum period to reduce the pressure in the cooking cavity, and to control the pressure relief module to perform pressure relief processing on the cooking cavity during the pressure relief period to increase the pressure in the cooking cavity.

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

23. A computer program product comprising a computer program or instructions, characterized in that When the computer program or instruction is executed by a processor, the steps of the cooking method according to any one of claims 1 to 14 are implemented.

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