Cooking equipment, cooking method and readable storage medium

Abstract

The embodiment of the invention provides cooking equipment, a cooking method and a readable storage medium, and the cooking equipment comprises a condensation pipeline, and the two ends of the condensation pipeline are provided with a steam opening and a water dripping opening respectively; the water collecting bin is arranged in the condensation pipeline, and water exists in the water collecting bin; a switch structure; the cooker body and the upper cover are movably connected, and a cooking cavity and a heating device for heating the cooking cavity are arranged in the cooker body; wherein under the condition that the upper cover is buckled on the cooker body, the steam opening and the water dripping opening are respectively communicated with the cooking cavity, gas flowing into the condensation pipeline from the steam opening is in contact with water in the water collecting bin so as to be condensed to form liquid, the switch structure is turned on, and the liquid can flow into the cooking cavity through the water dripping opening. By means of the scheme, aroma substances in steam are captured in the cooking process, the aroma substances can be condensed through water in the water collecting bin and mixed with the steam to form liquid, the liquid is finally released into the cooking cavity, and the effect of improving the aroma of food materials and enhancing the aroma is achieved.

Description

Technical Field

[0001] The present invention relates to the field of cooking technology, and in particular to a cooking device, a cooking method, and a readable storage medium. Background Art

[0002] At present, when cooking rice or porridge with cooking appliances such as rice cookers, the aroma components in the ingredients are usually lost due to heat, fluid disturbance and other reasons, and the rice, porridge, etc. obtained after cooking are insufficient in aroma. Summary of the invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] In view of this, an embodiment of a first aspect of the present invention provides a cooking device.

[0005] An embodiment of the second aspect of the present invention provides a cooking method.

[0006] An embodiment of a third aspect of the present invention provides a cooking device.

[0007] An embodiment of a fourth aspect of the present invention provides a readable storage medium.

[0008] An embodiment of the fifth aspect of the present invention provides a chip.

[0009] In order to achieve the above-mentioned purpose, an embodiment of the first aspect of the present invention provides a cooking device, including: a condensation pipeline, wherein the two ends of the condensation pipeline are respectively a steam port and a drip port; a water collecting bin arranged in the condensation pipeline, wherein there is water in the water collecting bin; a switch structure arranged in the part of the condensation pipeline connected with the water collecting bin and a cooking cavity; a movably connected pot body and an upper cover, wherein the pot body is provided with a cooking cavity and a heating device for heating the cooking cavity; wherein, when the upper cover is buckled onto the pot body, the steam port and the drip port are respectively connected with the cooking cavity, and the gas flowing into the condensation pipeline from the steam port contacts with the water in the water collecting bin to condense and form liquid, and when the switch structure is opened, the liquid can flow into the cooking cavity through the drip port.

[0010] The cooking device proposed in the present invention includes a pot body, an upper cover, a condensation pipeline and a water collection tank, wherein the pot body and the upper cover are used as the main cooking body, which are similar to the traditional structure. On this basis, the present solution adds a condensation pipeline and a water collection tank, so that the water pre-stored in the water collection tank can be used to capture the aroma substances in the steam during the cooking process, and finally released into the cooking cavity, thereby achieving the effect of enhancing the aroma of the food. Specifically, the water collection tank is equivalent to liquid cooling and mixing the condensation pipeline, which can dissolve the steam and aroma substances generated in the cooking cavity in water. The two ends of the condensation pipeline are respectively a steam port and a drip port. During the cooking process, the steam generated by heating will flow into the condensation pipeline through the steam port. On this basis, the steam entering the water in the water collection tank will dissolve and turn into liquid, and then the aroma-rich liquid can be guided into the cooking cavity to achieve the aroma enhancement of the cooking food.

[0011] It can be understood that the pot body provides space for the cooking cavity and the heating device so that the food can be cooked. The upper cover can be buckled with the pot body to ensure that the connection path between the condensation pipeline and the cooking cavity is unobstructed. When the upper cover is buckled, steam and aroma substances can smoothly enter the condensation pipeline for condensation, and then return to the cooking cavity through the condensation pipeline.

[0012] It should be added that the heating device is responsible for heating the cooking cavity to generate steam and aroma substances. The heating device can be a heating element in a traditional cooking appliance such as an electric rice cooker or a pressure cooker, and the food can generate aroma and steam in the cooking cavity by heating.

[0013] It should be emphasized that the switch structure can be used to control the liquid aroma that flows back into the cooking cavity. Specifically, the steam enters the condensation line from the steam port. The steam cools in the condensation line and contacts the water in the water collection tank, causing the steam to condense into liquid. If the switch structure is turned on, the condensed liquid can flow into the cooking cavity through the drip port. In this way, the aroma substances in the steam are captured in the condensed liquid and flow into the cooking cavity through the liquid, adding aroma to the food.

[0014] In some technical schemes, optionally, the condensation pipeline specifically includes a steam pipe section and a water pipe section, and the water collecting tank is respectively connected to the steam pipe section and the water pipe section, the gas in the steam pipe section flows into the water collecting tank to condense, the switch structure is opened, and the liquid in the water collecting tank flows out from the drip outlet through the water pipe section.

[0015] In this technical solution, the condensation pipeline specifically includes two parts: a steam pipe section and a water pipe section. The steam pipe section is used to guide the steam and aroma substances generated from the cooking cavity, while the water pipe section is used to guide the liquid formed after condensation. On this basis, a water collecting tank is set on the condensation pipeline to receive the liquid formed after condensation. The water collecting tank is connected to the steam pipe section and the water pipe section, so that the condensed liquid can flow into the water collecting tank. A water pipe section connecting the water collecting tank and the drip outlet is set to guide the liquid in the water collecting tank to flow out from the drip outlet. In this way, the condensed liquid can flow back to the cooking cavity through the water pipe section, realizing the reflux and release of the aroma.

[0016] It should be emphasized that in the condensation pipeline, the steam in the steam pipe section contacts the water in the water pipe section. The steam condenses into liquid, generating condensed water. The condensed water flows into the water collecting tank through the water collecting tank connected to the water pipe section. The water collecting tank is equivalent to a container for storing liquid, connecting the steam pipe section and the water pipe section. When the switch structure is turned on, the condensed liquid in the water collecting tank is allowed to flow out through the water pipe section and enter the drip port.

[0017] In some technical solutions, optionally, the condensation pipeline is arranged in the upper cover, or above the upper cover, and the switch structure is opened, and the liquid in the water collection bin flows out from the drip outlet through the water pipe section under the action of its own gravity.

[0018] In this technical solution, the condensation pipeline is arranged in the upper cover or above the upper cover, which means that the condenser and the passage are located in the upper part of the cooking device. During the cooking process, steam and aroma substances will enter the passage of the condenser and then become liquid through the condensation process. The switch structure is turned on, and the liquid in the water collection bin flows out from the dripping port through the water pipe section under the action of its own gravity. This means that the condensed liquid will be collected in the water collection bin, and will flow to the dripping port through the water pipe section under the action of the water collection bin's own gravity, and then released into the cooking cavity.

[0019] This design allows aroma substances to be effectively collected and stored, while achieving liquid reflux and release through natural gravity. The overall effect is to enhance the aroma of ingredients and improve the taste and flavor of food. And because of the use of natural gravity, the design of this condensation pipeline is relatively simple and easy to implement and maintain.

[0020] In some technical solutions, optionally, the water collection bin is arranged on the side of the cooking cavity, and the cooking device also includes: a driving device, which is arranged on the water pipe section, and the driving device is used to drive the liquid in the water collection bin to flow out from the drip outlet through the water pipe section.

[0021] In this technical solution, the water collection bin is placed on the side of the cooking cavity. At the same time, the cooking device also includes a driving device, which is located on the water pipe section and is used to drive the liquid in the water collection bin to flow out from the dripping port through the water pipe section. This arrangement can better utilize the space of the cooking cavity and place the water collection bin directly on the side of the cavity, thereby reducing the complex structure in the upper cover. The function of the driving device is to control the flow speed and direction of the liquid so that it flows out of the water collection bin and enters the dripping port through the water pipe section and is finally released into the cooking cavity.

[0022] Through the control of the driving device, the reflux and release of the liquid are realized, which further enhances the aroma of the food and improves the taste and flavor of the food. This design makes the cooking equipment structure relatively simple while ensuring the flow stability and accuracy of the liquid.

[0023] In some technical solutions, optionally, the water collecting bin is arranged on the side of the pot body, or the water collecting bin is arranged inside the pot body.

[0024] In this technical solution, the overall size ratio and structure will change depending on the location of the water collection bin. Specifically, placing the water collection bin on the side of the pot body can save space inside the pot body, making the design of the cooking cavity more concise. This arrangement ensures that after the liquid flows into the water collection bin from the condensing device, it flows smoothly out of the pot body through the water pipe section and then enters the cooking cavity. The water collection bin is located on the side of the pot body, the flow path of the liquid is relatively short, and the liquid reflux and release efficiency is high. In addition, since the water collection bin is located on the side, it may be easier to observe and maintain.

[0025] Placing the water collection tank inside the pot body can make the entire cooking device more compact and beautiful. At the same time, the liquid return path may be relatively more concealed and will not affect the appearance design of the pot body. The water collection tank is located inside the pot body, and the liquid return path may be relatively long. It is necessary to ensure the design and connection sealing of the water pipe section to prevent liquid leakage. In addition, since the water collection tank is located inside the pot body, it may be necessary to disassemble and clean the water collection tank more frequently.

[0026] It is understandable that the specific arrangement to be chosen needs to be considered based on factors such as the specific design requirements, manufacturing process, and user experience of the cooking equipment.

[0027] In some technical solutions, optionally, it also includes: a steam heating device, which is arranged corresponding to the water collecting bin, and the steam heating device is used to heat the water collecting bin so that the liquid in the water collecting bin is converted into gas and flows out through the drip port.

[0028] In this technical solution, the steam heating device is located at a position corresponding to the water collection bin, and is mainly used to heat the liquid in the water collection bin, convert it into gas, and release it into the cooking cavity through the drip port. This process further increases the release of aroma and the cooking effect of the food. By using the steam heating device, the condensed liquid in the water collection bin can be heated and converted into gas, further increasing the release of aroma. At the same time, as the liquid is heated and converted, the released gas can spread the carried aroma more evenly into the cooking cavity, enhancing the fragrance of the food.

[0029] In some technical solutions, optionally, the steam heating device is arranged at the bottom of the water collecting bin and is in close contact with the water collecting bin; or the steam heating device is arranged at the top of the water collecting bin.

[0030] In this technical solution, the steam heating device can be arranged at the bottom of the water collecting bin and fit with the water collecting bin, or at the top of the water collecting bin. These two positions have different effects and advantages for the steam heating device. Specifically, when the steam heating device is arranged at the bottom of the water collecting bin and fits with the water collecting bin, heat can be directly transferred to the liquid at the bottom of the water collecting bin, so that it is quickly heated and gas is generated. Such heat conduction efficiency is higher, and liquid can be converted into gas faster, thereby releasing aroma and steaming ingredients faster.

[0031] In the case where the steam heating device is arranged on the top of the water collection bin, the heating device can be arranged on the top of the water collection bin, and the liquid can be gradually heated from the top to the bottom, so that the entire liquid has a chance to be heated and converted into gas. It can be understood that the heat will be transferred to the liquid more evenly, ensuring a more uniform temperature of the liquid, thereby producing a more consistent effect in releasing aroma and steaming ingredients.

[0032] An embodiment of the second aspect of the present invention provides a cooking method for use in the above-mentioned cooking device, the cooking method comprising: obtaining a steam generation temperature range; when the cooking device is in a cooking state, controlling the operation of a heating device so that the temperature in the cooking cavity is within the steam generation temperature range; condensing the steam flowing into the condensation pipeline from the steam port through a water collecting bin, and controlling a switch structure to be closed; when the temperature is within the steam generation temperature range for a period of time exceeding a first preset time length, controlling the switch structure to be opened so that the liquid in the water collecting bin flows back to the cooking cavity through the drip port.

[0033] According to the cooking method proposed in the present invention, it is used for the cooking equipment mentioned in any of the above technical solutions. Specifically, when cooking, the operation of the heating device is controlled according to the characteristics of the cooking ingredients and the required steam temperature range. The heating device will provide an appropriate amount of heat energy to keep the temperature in the cooking cavity within the steam generation temperature range. When the temperature in the cooking cavity reaches the steam generation temperature range, the steam will flow out from the steam port and enter the water collection bin through the condensation pipeline. The liquid formed after condensation will mix with the liquid in the water collection bin. After a period of time, that is, when the temperature is within the steam generation temperature range for more than a first preset time, the control switch structure is turned on to allow the liquid in the water collection bin to flow out from the drip port through the water pipe section. Such liquid will flow back to the cooking cavity to provide a flavoring effect for the ingredients.

[0034] The entire cooking method controls the temperature in the cooking cavity and the operation of the condensing device to achieve condensation and reflux of steam, capture and preserve the aroma components in the steam to avoid their loss, and release them at the appropriate time, thereby achieving the aroma when the lid is opened and the aroma of the ingredients is enhanced. This method can adjust the temperature and condensation efficiency during the cooking process according to the needs of different ingredients and dishes, providing more diverse and precise aroma enhancement effects.

[0035] Among them, the cooking device can use sensors to detect the current air pressure in real time, and calculate the corresponding steam generation temperature range based on the air pressure value. In this way, the steam temperature during the cooking process can be adjusted according to the changes in air pressure in different regions or usage environments. Of course, the steam generation temperature range can also be a fixed default value set by the factory.

[0036] In some technical solutions, optionally, the water collection bin is arranged on the side of the cooking cavity, and the cooking method includes: when the temperature is within the steam generation temperature range for a period of time exceeding a first preset time, controlling the driving device of the cooking equipment to operate and controlling the switch structure to turn on.

[0037] In this technical solution, the water collection bin is located on the side of the cooking cavity, so that it is more convenient to interact with the steam in the cooking cavity. During the cooking process, when the temperature is maintained within the steam generation temperature range and the duration exceeds a preset time, that is, when the temperature is within the steam generation temperature range for a duration exceeding a first preset time, the driving device of the cooking device will be controlled to operate, that is, the driving device inside the cooking device will be started, and the device is used to drive the water in the water collection bin to flow upward, acting as a water pump. After a certain period of time within the steam generation temperature range, the control switch structure is opened, allowing the liquid in the water collection bin to flow into the cooking cavity through the switch structure.

[0038] It can be understood that by controlling the operation of the driving device and the switch structure at a specific temperature, the inflow of liquid in the water collection bin is achieved, thereby releasing the aroma and taste in the steam, further improving the cooking effect.

[0039] In some technical solutions, optionally, the cooking device includes a steam heating device arranged corresponding to the water collection bin, and the cooking method also includes: when the temperature is within the steam generation temperature range for a period of time exceeding a first preset time, controlling the driving device and the steam heating device of the cooking device to operate, and controlling the switch structure to turn on.

[0040] In this technical solution, a steam heating device corresponding to the water collection tank is provided in the cooking device, which can be used to heat the liquid and convert it into steam. During the cooking process, when the temperature is kept within the steam generation temperature range and the duration exceeds a preset time, that is, when the temperature is within the steam generation temperature range for a duration exceeding a first preset time, the operation of the driving device of the cooking device and the steam heating device are started at the same time, which will generate heated steam.

[0041] By controlling the operation of the switch structure, the heated steam is allowed to interact with the liquid in the sump.

[0042] By operating the drive device and the steam heating device in coordination under specific conditions of temperature and time, the interaction between the heated steam and the liquid in the sump is achieved, releasing aroma and flavor, thereby improving the cooking effect.

[0043] In some technical solutions, optionally, the steam generation temperature range specifically includes a first steam generation temperature range and a second steam generation temperature range, and the cooking method also includes: when the duration exceeds a first preset time, if the temperature is in the second steam generation temperature range, controlling the steam heating device to operate periodically.

[0044] In this technical solution, there are two steam generation temperature ranges, namely the first steam generation temperature range and the second steam generation temperature range. At the same time, when the duration exceeds the first preset duration and the temperature is within the second steam generation temperature range, the steam heating device is controlled to operate periodically. During the cooking process, the release of aroma is optimized according to the changes in duration and temperature. When the duration exceeds the first preset duration and the temperature is within the second steam generation temperature range, the aroma release effect can be further enhanced by periodically operating the steam heating device. This may result in a richer aroma of ingredients and enhance the overall cooking experience.

[0045] In some technical solutions, optionally, the first preset time length is a fixed value, or the first preset time length is related to the total time length during which the temperature in the cooking cavity is within the steam generation temperature range.

[0046] In this technical solution, the first preset duration may be a fixed value or may be related to the total duration that the temperature in the cooking cavity is within the steam generation temperature range. This means that the opening time of the control switch may be related to the change in temperature and the time it is maintained within the steam generation temperature range. It can be understood that the above settings can dynamically adjust the timing of aroma release according to different cooking situations, thereby better adapting to different ingredients and cooking methods. This can provide users with a higher quality cooking experience, ensuring that the aroma and taste of the ingredients are retained and released to the maximum extent. At the same time, this expansion can provide more control flexibility to meet the tastes and preferences of different users.

[0047] It should be supplemented that, before obtaining the steam generation temperature range, the method further includes: a first mass of liquid flows into a water collecting tank in the cooking device.

[0048] A certain amount of liquid, such as a first mass, needs to flow into the water collecting tank before cooking, so as to facilitate mixing between the liquid formed after subsequent condensation and the liquid in the water collecting tank.

[0049] An embodiment of the third aspect of the present invention provides a cooking device, which includes a processor, a memory, and a program or instruction stored in the memory and executable on the processor, and when the program or instruction is executed by the processor, the steps of the method of the second aspect are implemented.

[0050] An embodiment of the fourth aspect of the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of the method of the second aspect are implemented.

[0051] An embodiment of the fifth aspect of the present invention provides a chip, the chip includes a processor and a communication interface, the communication interface and the processor are coupled, and the processor is used to run programs or instructions to implement the steps of the method of the second aspect.

[0052] Additional aspects and advantages of the present invention will become apparent in the following description or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0053] Figure 1 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0054] Figure 2 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0055] Figure 3 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0056] Figure 4A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0057] Figure 5 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0058] Figure 6 A schematic diagram of a cooking method according to an embodiment of the present application is shown;

[0059] Figure 7 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0060] Figure 8 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0061] Fig. 9 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown.

[0062] in, Figures 1 to 5 and Figures 7 to 9 The corresponding relationship between the reference numerals and the component names is as follows:

[0063] 1000: cooking equipment; 1024: water collection chamber; 1026: steam outlet; 1028: drip outlet; 103: condensation pipeline; 1032: steam pipe section; 1034: water pipe section; 1042: pot body; 1044: upper cover; 1046: cooking cavity; 1048: heating device; 106: driving device; 1109: memory; 1110: processor; 122: switch structure; 124: steam heating device. DETAILED DESCRIPTION

[0064] In order to more clearly understand the above-mentioned purposes, features and advantages of the embodiments of the present invention, the embodiments of the present invention are further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0065] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the embodiments of the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0066] The following is combined with Figures 1 to 9 , the cooking device and cooking method, readable storage medium and chip provided in the embodiments of the present application are described in detail through specific embodiments and their application scenarios.

[0067] This embodiment provides a cooking device 1000, such as Figure 1 As shown, it includes a pot body 1042, an upper cover 1044, a condensing pipe 103 and a water collecting bin 1024, wherein the pot body 1042 and the upper cover 1044 serve as the cooking body, which is similar to the traditional structure. On this basis, the present solution adds a condensing pipe 103 and a water collecting bin 1024, so that the water pre-stored in the water collecting bin 1024 can be used to capture the aroma substances in the steam during the cooking process, and finally released into the cooking cavity 1046, thereby achieving the effect of enhancing the aroma of the food. Specifically, the water collecting tank is equivalent to liquid cooling and mixing for the condensing pipeline, which can dissolve the steam and aroma substances generated in the cooking cavity 1046 in water. The two ends of the condensing pipeline 103 are respectively a steam port 1026 and a drip port 1028. During the cooking process, the steam generated by heating will flow into the condensing pipeline 103 through the steam port 1026. On this basis, the steam will dissolve in the water in the water collecting tank and turn into liquid. Then, the aroma-rich liquid can be guided into the cooking cavity to enhance the aroma of the cooking ingredients.

[0068] It can be understood that the pot body 1042 provides space for the cooking cavity 1046 and the heating device 1048, so that the food can be cooked. The upper cover 1044 can be buckled with the pot body 1042 to ensure that the connection path between the condensation pipeline and the cooking cavity 1046 is unobstructed. When the upper cover 1044 is buckled, the steam and aroma substances can smoothly enter the condensation pipeline 103 for condensation, and then return to the cooking cavity 1046 through the condensation pipeline 103.

[0069] It should be emphasized that the switch structure 122 can be used to control the liquid aroma that flows back into the cooking cavity. Specifically, the steam enters the condensation line from the steam port. The steam cools in the condensation line and contacts the water in the water collection tank, causing the steam to condense into liquid. If the switch structure 122 is turned on, the condensed liquid can flow into the cooking cavity through the drip port. In this way, the aroma substances in the steam are captured in the condensed liquid and flow into the cooking cavity through the liquid, adding aroma to the food.

[0070] It should be added that the heating device 1048 is responsible for heating the cooking cavity 1046 to generate steam and aroma substances. The heating device 1048 can be a heating element in a traditional cooking appliance such as an electric rice cooker or a pressure cooker, and the food can generate aroma and steam in the cooking cavity 1046 by heating.

[0071] In some embodiments, optionally, the condensation pipeline 103 specifically includes two parts: a steam pipe section 1032 and a water pipe section 1034. The steam pipe section 1032 is used to guide the steam and aroma substances generated from the cooking cavity 1046, and the water pipe section 1034 is used to guide the liquid formed after condensation. On this basis, a water collection tank 1024 is provided on the condensation pipeline 103 to receive the liquid formed after condensation. The water collection tank 1024 is connected to the steam pipe section 1032 and the water pipe section 1034, so that the condensed liquid can flow into the water collection tank 1024. The water pipe section 1034 connecting the water collection tank 1024 and the dripping port 1028 is provided to guide the liquid in the water collection tank 1024 to flow out from the dripping port 1028. In this way, the condensed liquid can flow back to the cooking cavity 1046 through the water pipe section 1034, so as to achieve the reflux and release of aroma.

[0072] It should be emphasized that in the condensation pipeline, the steam in the steam pipe section contacts the water in the water pipe section. The steam condenses into liquid, generating condensed water. The condensed water flows into the water collecting tank through the water collecting tank connected to the water pipe section. The water collecting tank is equivalent to a container for storing liquid, connecting the steam pipe section and the water pipe section. When the switch structure is turned on, the condensed liquid in the water collecting tank is allowed to flow out through the water pipe section and enter the drip port.

[0073] In a specific embodiment, a specific structure is provided, which adds an aroma condensation module and a release module on the basis of a conventional cooking appliance (electric rice cooker, pressure cooker, etc.).

[0074] Condensation module: It mainly consists of two parts, water and passage. Water needs to be added to the water collection tank by the user before cooking. The water needs to immerse the passage outlet, so that the steam and aroma substances coming out of the cooking cavity will condense after being cooled and contacted with water through the passage. The steam generated by normal rice cooking is about 20-200g when it is condensed. The water that the user needs to put in advance is 1-7 times of this condensed water. The purpose of the passage is to guide the steam and aroma substances in the cooking cavity into the water.

[0075] Release module: It is mainly composed of three parts, a water collection bin, a passage switch (i.e., the switch structure 122) and a water passage. The water collection bin is used to store water added by the user in advance and condensed water. The passage switch is used to connect the water collection bin and the water passage. When it is turned on, the water in the water collection bin will flow into the cooking cavity along the water passage. When it is closed, the water is stored in the water collection bin. The water passage is the passage connecting the water collection bin and the cooking cavity. By condensing the water vapor and aroma during the cooking stage to form an aromatic aqueous solution, and then releasing the aromatic aqueous solution back into the cooking cavity 1046, the aroma of the rice can be better preserved and the loss of aroma can be reduced.

[0076] The steps to use are as follows:

[0077] Preparation: The user puts the ingredients into the cooking cavity, puts water into the water collection chamber according to the proportion, and selects the cooking program.

[0078] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity through the steam port and the channel into the water in the water collection bin, and are liquefied into condensed water and mixed with the original water. At this time, the passage switch is closed and the water is collected in the water collection bin.

[0079] Condensation reflux: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 90 ° C (90 ° C or more can produce obvious steam under one atmosphere, and it can be increased or decreased accordingly if it is negative pressure or positive pressure), the aroma and steam in the food continue to escape to the top of the cooking cavity through the steam port and channel into the water in the water collection bin, continue to be liquefied and mixed with the original water, and the passage switch continues to be closed. When time t1 passes, where t1 ≥ 50% t (t is the total time greater than 90 ° C), the passage switch is opened, and water flows back into the cooking cavity through the water passage to recover the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0080] Cooking is finished. In some embodiments, optionally, Figure 2 As shown, the condensation pipeline 103 is arranged in the upper cover 1044 or above the upper cover, which means that the condenser and the passage are located in the upper cover 1044 part of the cooking device 1000. During the cooking process, steam and aroma substances will enter the passage of the condenser and then become liquid through the condensation process. The switch structure 122 is opened, and the liquid in the water collection bin 1024 flows out from the drip port 1028 through the water pipe section 1034 under the action of its own gravity. This means that the condensed liquid will be collected in the water collection bin 1024, and will flow to the drip port 1028 through the water pipe section 1034 under the action of the gravity of the water collection bin 1024 itself, and then released into the cooking cavity 1046.

[0081] This design can effectively collect and store aroma substances, while achieving liquid reflux and release through natural gravity. The overall effect is to enhance the aroma of food and improve the taste and flavor of food. In addition, due to the use of natural gravity, the design of this condensation pipeline 102 is relatively simple and easy to implement and maintain.

[0082] In some embodiments, optionally, Figure 4 and Figure 5As shown, the water collecting bin 1024 is placed on the side of the cooking cavity 1046. At the same time, the cooking device 1000 also includes a driving device 106, which is located on the water pipe section 1034 and is used to drive the liquid in the water collecting bin 1024 to flow out from the dripping port 1028 through the water pipe section 1034. This arrangement can better utilize the space of the cooking cavity 1046, and directly place the water collecting bin 1024 on the side of the cavity, thereby reducing the complex structure in the upper cover 1044. The function of the driving device 106 is to control the flow speed and direction of the liquid, so that it flows out of the water collecting bin 1024, enters the dripping port 1028 through the water pipe section 1034, and is finally released into the cooking cavity 1046.

[0083] The reflux and release of the liquid are achieved through the control of the driving device 106, further enhancing the aroma of the food and improving the taste and flavor of the food. This design makes the cooking device 1000 relatively simple in structure while ensuring the flow stability and accuracy of the liquid.

[0084] In some embodiments, optionally, the overall size ratio and structure may also change according to the different positions of the water collection bin 1024. Figure 5 As shown, placing the water collection bin 1024 on the side of the pot body 1042 can save the internal space of the pot body 1042, making the design of the cooking cavity 1046 more concise. This arrangement can ensure that after the liquid flows into the water collection bin 1024, it flows smoothly out of the pot body 1042 through the water pipe section 1034 and then enters the cooking cavity 1046. The water collection bin 1024 is located on the side of the pot body 1042, the flow path of the liquid is relatively short, and the liquid reflux and release efficiency is high. In addition, since the water collection bin 1024 is located on the side, it may be easier to observe and maintain.

[0085] like Figure 4 As shown, placing the water collection bin 1024 inside the pot body 1042 can make the entire cooking device 1000 more compact and beautiful. At the same time, the path of liquid reflux may be relatively more concealed and will not affect the appearance design of the pot body 1042. The water collection bin 1024 is located inside the pot body 1042, and the reflux path of the liquid may be relatively long. It is necessary to ensure the design and connection sealing of the water pipe section 1034 to prevent liquid leakage. In addition, since the water collection bin 1024 is located inside the pot body 1042, the water collection bin 1024 may need to be disassembled and cleaned more frequently.

[0086] It is understandable that the specific arrangement to be selected needs to be considered based on factors such as the specific design requirements, manufacturing process, and user experience of the cooking device 1000.

[0087] In this specific embodiment, the structure different from the previous embodiment is that the water collection bin is placed on the side (inside and outside the pot body), the passage switch (i.e., the switch structure) is cancelled, and a power system such as a pump (i.e., the driving device 106) is used to transport water from the water collection bin to the cooking cavity through the water passage. The system needs to overcome the gravity of the water and other forces to transport the water to the cooking cavity 1046 to continue cooking. The steps of using the above structure are as follows:

[0088] Preparation: The user puts the ingredients into the cooking cavity, puts water into the water collection chamber according to the proportion, and selects the cooking program.

[0089] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity through the steam port and channel into the water in the water collection bin, and are liquefied into condensed water and mixed with the original water. At this time, the power system is closed and the water is collected in the water collection bin.

[0090] Condensation reflux: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 90 ° C (90 ° C or above under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be increased or decreased accordingly), the aroma and steam in the food continue to escape to the top of the cooking cavity through the steam port and channel into the water in the water collection bin, continue to be liquefied and mixed with the original water, and the power system continues to be closed. When time t1 passes, where t1 ≥ 50% t (t is the total time greater than 90 ° C), the power system is turned on, and water flows back into the cooking cavity through the water channel to recover the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0091] Cooking is finished.

[0092] In some embodiments, optionally, Figure 3 As shown, a steam heating device 124 is also provided, which is located at a position corresponding to the water collection bin, and is mainly used to heat the liquid in the water collection bin, convert it into gas, and release it into the cooking cavity through the drip port. This process further increases the release of aroma and the cooking effect of the food. By using the steam heating device 124, the condensed liquid in the water collection bin can be heated and converted into gas, further increasing the release of aroma. At the same time, as the liquid is heated and converted, the released gas can spread the carried aroma more evenly into the cooking cavity, enhancing the fragrance of the food.

[0093] Optionally, the steam heating device 124 is disposed at the bottom of the water collecting bin and is in close contact with the water collecting bin; or the steam heating device 124 is disposed at the top of the water collecting bin.

[0094] The steam heating device 124 can be arranged at the bottom of the water collecting bin and fit with the water collecting bin, or at the top of the water collecting bin. Both positions have different effects and advantages for the steam heating device 124. Specifically, when the steam heating device 124 is arranged at the bottom of the water collecting bin and fits with the water collecting bin, heat can be directly transferred to the liquid at the bottom of the water collecting bin, so that it is quickly heated and gas is generated. Such heat conduction efficiency is high, and liquid can be converted into gas faster, thereby releasing aroma and steaming ingredients faster.

[0095] In the case where the steam heating device 124 is disposed on the top of the water collection bin, the heating device can be disposed on the top of the water collection bin, and the liquid can be gradually heated from the top to the bottom, so that the entire liquid has a chance to be heated and converted into gas. It can be understood that the heat will be transferred to the liquid more evenly, ensuring a more uniform temperature of the liquid, thereby producing a more consistent effect in releasing aroma and steaming ingredients.

[0096] In a specific embodiment, Figure 8 and Fig. 9 As shown, a separate heater (i.e., a steam heating device 124) and an air passage are added to the water collection bin, and the water passage and its power system are eliminated, so that the water in the water collection bin can be heated by the heater to generate steam that is passed into the cooking cavity.

[0097] Preparation: The user puts the ingredients into the cooking cavity, puts water into the water collection chamber according to the proportion, and selects the cooking program.

[0098] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity through the steam port and the channel into the water in the water collection bin, and are liquefied into condensed water and mixed with the original water. At this time, the heater is not started and the water is collected in the water collection bin.

[0099] Condensation back spray: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 90 ° C (above 90 ° C under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be increased or decreased accordingly), the aroma and steam in the food continue to escape to the top of the cooking cavity and enter the passage through the steam port, the aroma and steam in the food continue to escape to the top of the cooking cavity through the steam port and the passage into the water in the water collection tank, and continue to be liquefied and mixed with the original water. At this time, the heater does not start. When time t1 passes, where t1 ≥ 50% t (t is the total time greater than 90 ° C), the heater starts at this time, so that the liquid in the water collection tank is heated and vaporized, and enters the cooking cavity through the gas passage, and the aroma substances are recovered until the food is cooked or the preset cooking effect is achieved.

[0100] Cooking is finished.

[0101] In another embodiment, if Figure 3 As shown, the position of the water collecting tank has changed, and the heater has been eliminated and an upper heating module has been added, that is, the steam heating device 124 is arranged on the top, so that the structure of the gas passage can be omitted, and only an air outlet needs to be added. The upper heating module is used to heat the water in the water collecting tank to vaporize it, and the generated steam is discharged from the air outlet and enters the cooking cavity.

[0102] Preparation: The user places the ingredients into the cooking cavity, puts water into the water sump in proportion, and selects a cooking program.

[0103] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity through the steam port and the channel into the water in the sump, and are liquefied into condensed water and mixed with the original water. At this time, the heater is not started and the water is collected in the sump.

[0104] Condensation back spray: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 90 ° C (90 ° C or more under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be increased or decreased accordingly), the aroma and steam in the food continue to escape to the top of the cooking cavity through the steam port and the channel into the water in the sump, and continue to be liquefied and mixed with the original water. At this time, the upper heating module does not start. When time t1 passes, t1 ≥ 50% t (t is the total time greater than 90 ° C), at this time the upper heating module starts, so that the liquid in the sump is heated and vaporized, and enters the cooking cavity through the air outlet, recovering the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0105] Cooking is finished.

[0106] Optionally, in another embodiment, back-spraying is performed during the rice-cooking stage.

[0107] Start cooking: The user puts the ingredients into the cooking cavity and starts the cooking process.

[0108] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity through the steam port and the channel into the water in the water collection bin, and are liquefied into condensed water and mixed with the original water. At this time, the heater is not started and the water is collected in the water collection bin.

[0109] Cooking: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 95°C, and the aroma and steam in the food continue to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the aroma and steam in the food continue to escape to the top of the cooking cavity and enter the water in the water collecting bin through the steam port and the passage, and continue to be liquefied and mixed with the original water. At this time, the heater is not started. This process is through temperature migration. When the water in the rice is boiled dry, the heating module continues to heat the cooking cavity, which will cause the temperature at the bottom of the rice to rise to above 100°C. When this temperature change is detected, it enters the next stage.

[0110] Stewing rice (steam back-spray): The heating module works intermittently to maintain a certain cooking temperature T3, 80°C≤T3≤98°C. At this time, the heater / upper heating module is turned on to heat the liquid in the water collection bin to vaporize it and enter the cooking cavity to enhance the flavor of the rice. This process migrates over time and takes between 2-13 minutes.

[0111] Cooking is finished.

[0112] The steam back injection process can also be carried out during the insulation stage at the end of cooking to continuously add fragrance to the rice.

[0113] Another aspect of the present application provides an embodiment of a cooking method, which is used in the cooking device 1000 of any of the above embodiments. The cooking method is as follows: Figure 6 As shown, including:

[0114] Step S102: obtaining a steam generation temperature range;

[0115] Step S104: when the cooking device is in a cooking state, controlling the heating device to operate so that the temperature in the cooking cavity is within a steam generation temperature range;

[0116] Step S106: condensing the steam flowing into the condensation pipeline from the steam port through the water collecting tank, and controlling the switch structure to be closed;

[0117] Step S108: When the temperature is within the steam generation temperature range for a period of time exceeding a first preset time, the switch structure is controlled to open so that the liquid in the water collection bin flows back to the cooking cavity through the drip port.

[0118] The cooking method provided in this embodiment is used for the cooking equipment mentioned in any of the above embodiments. Specifically, when cooking, the operation of the heating device is controlled according to the characteristics of the cooking ingredients and the required steam temperature range. The heating device will provide an appropriate amount of heat energy to keep the temperature in the cooking cavity within the steam generation temperature range. When the temperature in the cooking cavity reaches the steam generation temperature range, the steam will flow out from the steam port and enter the water collection bin through the condensation pipeline. The liquid formed after condensation will mix with the liquid in the water collection bin. After a period of time, that is, when the temperature is within the steam generation temperature range for more than a first preset time, the control switch structure is turned on to allow the liquid in the water collection bin to flow out from the drip port through the water pipe section. Such liquid will flow back to the cooking cavity to provide a flavoring effect for the ingredients.

[0119] Among them, the cooking device can use sensors to detect the current air pressure in real time, and calculate the corresponding steam generation temperature range based on the air pressure value. In this way, the steam temperature during the cooking process can be adjusted according to the changes in air pressure in different regions or usage environments. Of course, the steam generation temperature range can also be a fixed default value set by the factory.

[0120] The entire cooking method controls the temperature in the cooking cavity and the operation of the condensing device to achieve condensation and reflux of steam, capture and preserve the aroma components in the steam to avoid their loss, and release them at the appropriate time, thereby achieving the aroma when the lid is opened and the aroma of the ingredients is enhanced. This method can adjust the temperature and condensation efficiency during the cooking process according to the needs of different ingredients and dishes, providing more diverse and precise aroma enhancement effects.

[0121] In some embodiments, optionally, the water collection bin is disposed on a side of the cooking cavity, and the cooking method includes: when the temperature is within the steam generation temperature range for a duration exceeding a first preset time, controlling a driving device of the cooking device to operate and controlling a switch structure to turn on.

[0122] In this embodiment, the water collection bin is located on the side of the cooking cavity, which makes it easier to interact with the steam in the cooking cavity. During the cooking process, when the temperature is kept within the steam generation temperature range and the duration exceeds a preset time, that is, when the temperature is within the steam generation temperature range for a duration exceeding a first preset time, the driving device of the cooking device is controlled to operate, that is, the driving device inside the cooking device is started, and the device is used to drive the water in the water collection bin to flow upward, acting as a water pump. After a certain period of time within the steam generation temperature range, the switch structure is controlled to open, allowing the liquid in the water collection bin to flow into the cooking cavity through the switch structure.

[0123] It can be understood that by controlling the operation of the driving device and the switch structure at a specific temperature, the inflow of liquid in the water collection bin is achieved, thereby releasing the aroma and taste in the steam, further improving the cooking effect.

[0124] In some embodiments, optionally, the cooking device includes a steam heating device arranged corresponding to the water collection bin, and the cooking method also includes: when the temperature is within the steam generation temperature range for a period of time exceeding a first preset time, controlling the driving device and the steam heating device of the cooking device to operate, and controlling the switch structure to turn on.

[0125] In this embodiment, a steam heating device corresponding to the water collection tank is provided in the cooking device, which can be used to heat the liquid to convert it into steam. During the cooking process, when the temperature is kept within the steam generation temperature range and the duration exceeds a preset time, that is, when the temperature is within the steam generation temperature range for a duration exceeding a first preset time, the operation of the driving device of the cooking device and the steam heating device are started at the same time, which will generate heated steam.

[0126] By controlling the operation of the switch structure, the heated steam is allowed to interact with the liquid in the sump.

[0127] By operating the drive device and the steam heating device in coordination under specific conditions of temperature and time, the interaction between the heated steam and the liquid in the sump is achieved, releasing aroma and flavor, thereby improving the cooking effect.

[0128] In some embodiments, optionally, the steam generation temperature range specifically includes a first steam generation temperature range and a second steam generation temperature range, and the cooking method further includes: when the duration exceeds a first preset time, if the temperature is in the second steam generation temperature range, controlling the steam heating device to operate periodically.

[0129] In this embodiment, there are two steam generation temperature ranges, namely, a first steam generation temperature range and a second steam generation temperature range. At the same time, when the duration exceeds the first preset duration and the temperature is within the second steam generation temperature range, the steam heating device is controlled to operate periodically. During the cooking process, the release of aroma is optimized according to the change of duration and temperature. When the duration exceeds the first preset duration and the temperature is within the second steam generation temperature range, the release effect of aroma can be further enhanced by periodically operating the steam heating device. This may result in a richer aroma of ingredients and enhance the overall cooking experience.

[0130] In some embodiments, optionally, the first preset time is a fixed value, or the first preset time is related to the total time that the temperature in the cooking cavity is within the steam generation temperature range.

[0131] In this embodiment, the first preset duration may be a fixed value or may be related to the total duration that the temperature in the cooking cavity is within the steam generation temperature range. This means that the opening time of the control switch may be related to the change in temperature and the time it is maintained within the steam generation temperature range. It can be understood that the above settings can dynamically adjust the timing of aroma release according to different cooking situations, thereby better adapting to different ingredients and cooking methods. This can provide users with a higher quality cooking experience, ensuring that the aroma and taste of the ingredients are retained and released to the maximum extent. At the same time, this expansion can provide more control flexibility to meet the tastes and preferences of different users.

[0132] It should be supplemented that, before obtaining the steam generation temperature range, the method further includes: a first mass of liquid flows into a water collecting tank in the cooking device.

[0133] A certain amount of liquid, such as a first mass, needs to flow into the water collecting tank before cooking, so as to facilitate mixing between the liquid formed after subsequent condensation and the liquid in the water collecting tank.

[0134] Alternatively, if Figure 7 As shown, the embodiment of the present application also provides a cooking device 1000, including a processor 1110, a memory 1109, and a program or instruction stored in the memory 1109 and executable on the processor 1110. When the program or instruction is executed by the processor 1110, each process of the embodiment of the above-mentioned cooking method is implemented, and the same technical effect can be achieved. To avoid repetition, it will not be described here.

[0135] It should be noted that the cooking equipment in the embodiments of the present application includes the above-mentioned electronic equipment and non-electronic equipment.

[0136] Among them, the processor 1110 is used to allow a first mass of liquid to flow into a water collecting tank in the cooking device; obtain the steam generation temperature range under the current air pressure; when the cooking device is in a cooking state, control the operation of the heating device to make the temperature in the cooking cavity within the steam generation temperature range; condense the steam flowing into the condensation pipeline from the steam port through the water collecting tank, and control the switch structure to be closed; when the temperature remains within the steam generation temperature range for longer than a first preset time, control the switch structure to open so that the liquid in the water collecting tank flows back to the cooking cavity through the drip port.

[0137] An embodiment of the present application also provides a readable storage medium, on which a program or instruction is stored. When the program or instruction is executed by a processor, each process of the above-mentioned cooking method embodiment is implemented and the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0138] The processor is the processor in the electronic device in the above embodiment. The readable storage medium includes a computer readable storage medium, such as a computer read-only memory (ROM), a random access memory (RAM), a magnetic disk or an optical disk.

[0139] An embodiment of the present application further provides a chip, which includes a processor and a communication interface, wherein the communication interface and the processor are coupled, and the processor is used to run programs or instructions to implement the various processes of the above-mentioned cooking method embodiment, and can achieve the same technical effect. To avoid repetition, it will not be repeated here.

[0140] It should be understood that the chip mentioned in the embodiments of the present application can also be called a system-level chip, a system chip, a chip system or a system-on-chip chip, etc.

[0141] According to the cooking device, cooking method, readable storage medium and chip provided by the present invention, aroma substances in the steam are captured during the cooking process, and can be condensed and mixed with water in the water collecting bin to form a liquid, and finally released into the cooking cavity, thereby achieving the effect of enhancing the aroma of the food.

[0142] In the present invention, the terms "first", "second", and "third" are used for descriptive purposes only and should not be understood as indicating or implying relative importance; the term "plurality" refers to two or more, unless otherwise clearly defined. The terms "installed", "connected", "connected", "fixed", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "connected" can be a direct connection or an indirect connection through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0143] In the description of the present invention, it is necessary to understand that the directions or positional relationships indicated by terms such as “upper”, “lower”, “left”, “right”, “front” and “back” are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or unit referred to must have a specific direction, be constructed and operated in a specific orientation, and therefore, cannot be understood as a limitation on the present invention.

[0144] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0145] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A cooking device, characterized in that: include: A condensation pipeline, wherein two ends of the condensation pipeline are respectively a steam outlet and a drip outlet; A water collecting bin is arranged in the condensation pipeline, and water exists in the water collecting bin; A pot body and an upper cover are movably connected, wherein the pot body is provided with a cooking cavity and a heating device for heating the cooking cavity; A switch structure is provided on the condensation pipeline in the part connecting the water collecting bin and the cooking cavity; Wherein, when the upper cover is buckled onto the pot body, the steam port and the drip port are respectively connected to the cooking cavity, the gas flowing into the condensation pipeline from the steam port contacts the water in the water collecting bin to condense and form liquid, and when the switch structure is opened, the liquid can flow into the cooking cavity through the drip port.

2. The cooking device according to claim 1, characterized in that: The condensation pipeline specifically includes a steam pipe section and a water pipe section. The water collecting bin is respectively connected to the steam pipe section and the water pipe section. The gas in the steam pipe section flows into the water collecting bin to condense. When the switch structure is opened, the liquid in the water collecting bin flows out from the drip outlet through the water pipe section.

3. The cooking device according to claim 2, characterized in that: The condensation pipeline is arranged in the upper cover or above the upper cover, and when the switch structure is opened, the liquid in the water collection bin flows out from the dripping port through the water pipe section under the action of its own gravity.

4. The cooking device according to claim 2, characterized in that: The water collecting bin is arranged on the side of the cooking cavity, and the cooking device further comprises: A driving device is arranged on the water pipe section, and is used to drive the liquid in the water collection bin to flow out from the dripping port through the water pipe section.

5. The cooking device according to claim 4, characterized in that: The water collecting bin is arranged on the side of the pot body, or the water collecting bin is arranged inside the pot body.

6. The cooking device according to claim 1, characterized in that: Also includes: A steam heating device is arranged corresponding to the water collecting bin, and is used to heat the water collecting bin so that the liquid in the water collecting bin is converted into gas and flows out through the drip port.

7. The cooking device according to claim 6, characterized in that The steam heating device is arranged at the bottom of the water collecting bin and is in close contact with the water collecting bin; or the steam heating device is arranged at the top of the water collecting bin.

8. A cooking method, characterized in that: The cooking device according to any one of claims 1 to 7, wherein the cooking method comprises: Get the steam generation temperature range; When the cooking device is in a cooking state, controlling the heating device to operate so that the temperature in the cooking cavity is within the steam generation temperature range; The steam flowing into the condensation pipeline from the steam port is condensed through the water collecting tank, and the switch structure is controlled to be closed; When the duration of the temperature being within the steam generation temperature range exceeds a first preset time, the switch structure is controlled to open so that the liquid in the water collection bin flows back to the cooking cavity through the drip port.

9. The cooking method according to claim 8, characterized in that: The water collecting bin is arranged on the side of the cooking cavity, and the cooking method comprises: When the duration of the temperature being within the steam generation temperature range exceeds a first preset time, the driving device of the cooking device is controlled to operate, and the switch structure is controlled to be turned on.

10. The cooking method according to claim 9, characterized in that: The cooking device comprises a steam heating device arranged corresponding to the water collecting bin, and the cooking method further comprises: When the duration of the temperature being within the steam generation temperature range exceeds a first preset time, the driving device and the steam heating device of the cooking device are controlled to operate, and the switch structure is controlled to be turned on.

11. The cooking method according to claim 10, characterized in that: The steam generation temperature range specifically includes a first steam generation temperature range and a second steam generation temperature range, and the cooking method further includes: In a case where the duration exceeds a first preset time length, if the temperature is within the second steam generating temperature range, the steam heating device is controlled to operate periodically.

12. The cooking method according to any one of claims 9 to 11, characterized in that: The first preset time is a fixed value, or the first preset time is related to the total time during which the temperature in the cooking cavity is within the steam generation temperature range.

13. The cooking method according to any one of claims 9 to 11, characterized in that: Before obtaining the steam generation temperature range, the method further includes: A first mass of liquid flows into a water collecting tank in the cooking device.

14. A cooking device, characterized in that: The method comprises a processor, a memory, and a program or instruction stored in the memory and executable on the processor, wherein the program or instruction, when executed by the processor, implements the steps of the cooking method as claimed in any one of claims 8 to 13.

15. A readable storage medium, characterized in that: The readable storage medium stores a program or instruction, and when the program or instruction is executed by a processor, the steps of the cooking method according to any one of claims 8 to 13 are implemented.

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