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, the cooking equipment comprises a condensation assembly, the condensation assembly comprises a condensation pipeline and a condensation device which are correspondingly arranged, and the two ends of the condensation pipeline are provided with a steam port and a water dripping port respectively; 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; one end of the exhaust pipeline is communicated to the steam port, and the other end of the exhaust pipeline is provided with an exhaust port used for being communicated to the atmosphere; the switching device is at least provided with a first switching station and a second switching station; under the condition that the upper cover is buckled on the cooker body, the switching device is located at a first switching station, gas flowing into the condensation pipeline from the steam port is condensed by the condensation device to form liquid capable of flowing into the cooking cavity through the dripping port, the switching device is located at a second switching station, and the steam port and the exhaust port are communicated with the cooking cavity through the exhaust pipeline.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking, 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 component, the condensation component includes a corresponding condensation pipeline and a condensation device, and the two ends of the condensation pipeline are respectively a steam port and a drip port; a movably connected pot body and an upper cover, the pot body is provided with a cooking cavity and a heating device for heating the cooking cavity; an exhaust pipeline, one end of the exhaust pipeline is connected to the steam port, and the other end is provided with an exhaust port for connecting to the atmosphere; a switching device, at least having a first switching position and a second switching position; wherein, when the upper cover is buckled on the pot body, the switching device is in the first switching position, the steam port and the drip port are respectively connected to the cooking cavity through the condensation pipeline, the gas flowing into the condensation pipeline from the steam port is condensed by the condensation device to form a liquid that can flow into the cooking cavity through the drip port, and the switching device is in the second switching position, and the steam port and the exhaust port are connected to the cooking cavity through the exhaust pipeline.

[0010] The cooking device proposed in the present invention includes a pot body, an upper cover and a condensation component, 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 component, so that the aroma substances in the steam can be captured during the cooking process, and converted into liquid through the condensation device, and finally released into the cooking cavity, thereby achieving the effect of enhancing the aroma of the food. Specifically, the condensation pipeline and the condensation device of the condensation component can condense the steam and aroma substances generated in the cooking cavity into liquid, and 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 will be condensed by the condensation device and converted into liquid, and then can flow back to the cooking cavity through the cold drip port, thereby retaining the aroma of rice.

[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 component and the cooking cavity is unobstructed. When the upper cover is buckled, the 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 emphasized that this solution is additionally equipped with an exhaust pipeline and a switching device for switching on the basis of the condensation pipeline. Through this design, it is possible to switch between condensation and exhaust as needed, thereby controlling the condensation and recovery of aroma substances. When it is necessary to capture and enrich the aroma, the switching device is in the first switching position, and the steam is condensed into liquid through the condensation device, and the liquid flows back to the cooking cavity through the dripping port, thereby enhancing the flavor of the food. When it is necessary to quickly discharge the steam, the switching device is in the second switching position, and the steam is directly discharged into the atmosphere, avoiding the accumulation of excessive steam in the cooking cavity and maintaining a stable and safe cooking environment.

[0013] It can be understood that the switching device can be in the first switching position and the second switching position. When the upper cover is buckled on the pot body, the switching device is in the first switching position, and the steam port and the drip port are respectively connected to the cooking cavity through the condensation pipeline. The gas flowing from the steam port into the condensation pipeline is condensed into liquid through the condensation device and finally flows into the cooking cavity through the drip port. When the switching device is in the second switching position, the steam port and the exhaust port are connected to the cooking cavity through the exhaust pipeline, and the exhausted steam is directly discharged into the atmosphere without passing through the condensation device.

[0014] Overall, the design of the condensing component and switching device of this cooking device enables it to flexibly control the condensation and exhaust of aroma, thereby achieving precise control of aroma and aroma enhancement effect during the cooking process. By rationally using the functions of the condensing device and the exhaust pipeline, users can obtain richer and more delicious cooking ingredients at different cooking stages. In practical applications, this cooking device can effectively enhance the aroma and taste of cooking ingredients, bringing users a better cooking experience.

[0015] 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.

[0016] In some technical schemes, optionally, the condensation pipeline specifically includes a steam pipe section and a water pipe section, and the condensation device specifically includes: a water collecting tank, which is arranged on the condensation pipeline, and the water collecting tank is respectively connected with the steam pipe section and the water pipe section, and the liquid formed after condensation by the condensation device flows into the water collecting tank, and the liquid in the water collecting tank flows out from the drip outlet through the water pipe section.

[0017] 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.

[0018] The function of the entire condensing device is to condense steam and aroma substances into liquid, and make the liquid flow back to the cooking cavity through the water pipe section, achieving the effect of aroma reflux and enhancement. Through the operation of the condensing device, the captured aroma components are stored and will not be lost during the cooking process, thereby improving the aroma perception and delicious effect of the ingredients.

[0019] In some technical solutions, optionally, the condensation component is arranged in the upper cover, 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.

[0020] In this technical solution, the condensation assembly is arranged in the upper cover, which means that the condenser and the passage are located in the upper cover 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 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 gravity of the water collection bin itself, and then released into the cooking cavity.

[0021] 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 component is relatively simple, easy to implement and maintain.

[0022] 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.

[0023] 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.

[0024] 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.

[0025] 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.

[0026] 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.

[0027] 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.

[0028] 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.

[0029] In some technical schemes, optionally, the condensation pipeline specifically includes a steam pipe section and a water pipe section, and the cooking equipment also includes: a water collecting tank, a condensation device is arranged in the water collecting tank, one end of the steam pipe section is arranged toward the condensation device, and the steam flowing out of the steam pipe section is condensed by the condensation device to form a liquid that flows into the water collecting tank, and the liquid in the water collecting tank flows out from the drip outlet through the water pipe section.

[0030] In this technical solution, the condensing device is arranged inside the water collecting bin. Since one end of the steam pipe section is directly facing the condensing device, the steam will directly contact the condensing device after flowing out, and will be condensed and liquefied into liquid under the action of the condensing device, and then fall into the water collecting bin and then flow back into the cooking cavity. The steam and aroma generated during the cooking process can be effectively collected and condensed without losing most of the aroma components, and the condensed liquid is then released back into the cooking cavity, so that the aroma of the food can be enhanced and improved, achieving the effect of fragrant aroma when the lid is opened.

[0031] Furthermore, the condensing device and the water collecting tank are arranged integrally.

[0032] In some technical solutions, optionally, the exhaust pipeline is connected to the steam pipe section.

[0033] In this technical solution, the exhaust pipeline is connected to the steam pipe section, which means that there is a channel between the exhaust port and the steam port, and the steam can be directly discharged into the atmosphere through the exhaust pipeline. When the switching device is in the second switching position, the steam port and the exhaust port are connected through the exhaust pipeline, so that the steam will not pass through the condensing device, but will be directly discharged from the equipment, thereby realizing the function of rapid exhaust.

[0034] In the second switching position, steam will not enter the condensation pipeline, because the exhaust pipeline provides a direct channel, allowing the steam to avoid the condensation device and directly discharge from the equipment. This design can effectively discharge the steam in the cooking cavity quickly when rapid exhaust is required, avoiding excessive steam accumulation in the cooking cavity and maintaining a stable and safe cooking environment.

[0035] In general, the design of the exhaust pipe allows the cooking equipment to flexibly control the condensation and exhaust of steam as needed during the cooking process, thereby achieving precise control and aroma enhancement of the food. This design has advantages in improving the aroma and taste of the food, and brings a better cooking experience to users.

[0036] In some technical solutions, optionally, the switching device is in the shape of a valve, and the switching device is arranged at the part where the exhaust pipe is connected to the steam pipe section.

[0037] In this technical solution, the switching device is in the form of a valve and is located at the part where the exhaust pipe is connected to the steam pipe section. Such a design allows the switching device to switch between different workstations, thereby controlling the flow direction and discharge of steam.

[0038] It can be understood that the exhaust pipe and the steam pipe are connected to form a three-way structure. The condensation and discharge paths of the steam can be selected according to the needs through the switching device, so as to accurately control the flow and release of aroma substances during the cooking process, so as to achieve the purpose of enhancing the aroma and flavor of the ingredients. This design brings a better cooking experience to users and makes the cooking equipment more intelligent and efficient during the cooking process.

[0039] In some technical solutions, optionally, the condensing device specifically includes: a solid heat exchange component, which is in contact with the condensing pipeline, and the thermal conductivity of the solid heat exchange component is greater than the thermal conductivity of the pipe wall material of the condensing pipeline.

[0040] In this technical solution, by setting a solid heat exchanger, the characteristics of high thermal conductivity can be used to accelerate the condensation process of steam, quickly transfer the heat in the steam to the liquid, and achieve an efficient condensation effect. It can be understood that the thermal conductivity of the solid heat exchanger is greater than the thermal conductivity of the wall material of the condensation pipeline, and the solid heat exchanger fits the condensation pipeline, ensuring that heat can be quickly transferred to the solid heat exchanger, so that the solid heat exchanger can absorb and conduct the heat in the condensation pipeline more quickly, and achieve an efficient condensation process.

[0041] Among them, solid heat exchange components include but are not limited to metal sheets, fins, metal plates, etc.

[0042] In some technical solutions, optionally, the condensing device specifically includes: a liquid heat exchange device, the liquid heat exchange device includes a liquid storage tank and a coolant filled in the liquid storage tank, and the condensing pipeline is arranged in the liquid heat exchange device.

[0043] In this technical solution, the condensing device is presented in the form of liquid condensation, and specifically a liquid heat exchange device composed of a liquid storage tank and a coolant is used for condensation. When the steam enters the liquid heat exchange device through the condensation pipeline, it contacts the coolant filled in the liquid storage tank. The heat in the steam will be absorbed by the coolant, causing the steam to condense into liquid. Such condensed liquid will be collected in the liquid storage tank to achieve the condensation effect. The liquid storage tank is located inside the condensing device and serves to collect the condensed liquid. The combination of the condensation pipeline and the liquid storage tank in the liquid heat exchange device realizes the condensation of steam and the collection of liquid. The condensed liquid is stored to avoid the loss of valuable components such as aroma and achieve a fragrance enhancement effect.

[0044] In some technical solutions, optionally, the condensing device specifically includes: a fan, which is arranged opposite to the condensing pipeline, and the fan is used to discharge air to the condensing pipeline.

[0045] In this technical solution, by setting a fan, when the steam enters the condensing device through the condensing pipeline, the fan will blow air into the condensing pipeline to accelerate the cooling process of the steam and quickly condense the steam into liquid. The air discharge function of the fan helps to improve the condensation efficiency and enhance the heat exchange effect of the condensing device.

[0046] 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, and controlling the switching device to switch to a second switching position so that the steam port is connected to the exhaust port; determining the duration of the temperature being within the steam generation temperature range; when the duration exceeds a first preset time, controlling the switching device to switch to the first switching position to control the condensing device to condense the steam flowing into the condensation pipeline from the steam port, and the generated liquid flows back to the cooking cavity through the drip outlet.

[0047] 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 condensing device through the condensing line. The fan in the condensing device will blow towards the steam in the condensing line to accelerate its condensation process and quickly convert it into a liquid state. The liquid formed after condensation will be collected in the water collection bin and flow out from the dripping port through the water pipe section. Such liquid will flow back to the cooking cavity to provide a flavoring effect for the ingredients.

[0048] Among them, in the cooking device, a sensor can be used to detect the current air pressure in real time, and the corresponding steam generation temperature range can be calculated based on the air pressure value. In this way, the steam temperature during the cooking process can be adjusted according to the air pressure changes in different regions or usage environments. Of course, the steam generation temperature range can also be a fixed default value set by the factory.

[0049] It should be emphasized that in the cooking state, by controlling the switching device, the steam port is connected to the exhaust port, and the steam can be directly discharged into the atmosphere to achieve the purpose of rapid exhaust. This step is to control the flow direction of the steam so that the steam does not pass through the condensing device. On this basis, the temperature in the cooking cavity is monitored to ensure that it lasts for a period of time within the steam generation temperature range. This time is to ensure that sufficient aroma substances are produced for subsequent capture and recovery. When the duration exceeds the first preset time, the steam port is connected to the condensation pipeline by controlling the switching device, and the steam enters the condensation pipeline and is condensed into liquid. The generated liquid flows back to the cooking cavity through the dripping port, enriching the lost aroma substances, and at the right time, it can be switched to the second switching position through the switching device to connect the steam port to the exhaust port, release the aroma, and achieve the effect of enhancing the aroma.

[0050] 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.

[0051] In some technical solutions, 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.

[0052] In this technical solution, for the first preset time, it can be a fixed value, or it can be related to the total time that the temperature in the cooking cavity is within the steam generation temperature range. Specifically, when it is set to a fixed value, no matter how the temperature in the cooking cavity changes, the first preset time is fixed. For example, the first preset time is set to 5 minutes, regardless of whether the temperature in the cooking cavity is within the steam generation temperature range for 5 minutes, the operation of the second switching station will be performed to perform condensation and liquid reflux. When it is set to be related to the total time, for example, the first preset time is set to 50% of the total time that the temperature in the cooking cavity is within the steam generation temperature range. If the total duration of the temperature in the cooking cavity within the steam generation temperature range reaches 5 minutes, then the first preset time is 2.5 minutes. In this way, the first preset time can be adjusted according to the actual situation, and the condensation and reflux process of the steam can be controlled more flexibly.

[0053] Regardless of the method used, the aim is to ensure that during the cooking process, sufficient aroma substances are condensed and recovered, and released at the right time to achieve the purpose of enhancing the aroma and flavor of the ingredients.

[0054] In some technical solutions, optionally, it also includes: when the duration exceeds a second preset time, maintaining the switching device in the second switching position; wherein the first preset time is greater than the second preset time, the second preset time is a fixed value, or the second preset time is related to the total time that the temperature in the cooking cavity is within the steam generation temperature range.

[0055] In this technical solution, when the duration exceeds the second preset time, the switching device is kept in the second switching position. At the same time, according to the condition setting, the first preset time is greater than the second preset time, and the second preset time can be a fixed value, or related to the total time that the temperature in the cooking cavity is within the steam generation temperature range. Such a setting means that during the cooking process, when the duration exceeds the second preset time, the switching device will remain in the second switching position and will not perform the operation of the first switching position, that is, the condensation and liquid reflux process will not be performed. This may be to extend the time that the steam stays in the cooking cavity in certain circumstances, so as to better extract the aroma substances of the food.

[0056] In short, according to the first preset time being longer than the second preset time, the second preset time can be set to flexibly control the timing of condensation and reflux to achieve a better aroma enhancement effect and enhance the aroma of food. This design takes into account different cooking needs and characteristics of food, so that the cooking device can intelligently control the release and preservation of aroma according to specific circumstances.

[0057] In some technical solutions, optionally, the start time and the end time of the first preset time are related to the condensation parameters of the condensation device, wherein the condensation parameters are the proportion of condensable liquid in the total amount of liquid lost under cooking conditions.

[0058] In this technical solution, in the cooking device, the start time and end time of the first preset time are related to the condensation parameters of the condensing device. The condensation parameters here refer to the proportion of condensable liquid in the total amount of liquid lost in the cooking state. Specifically, the start time of the first preset time is determined by monitoring the loss of liquid and the condensation parameters during the cooking process. When the liquid loss reaches a certain level and the proportion of condensable liquid meets the preset conditions, the switching device will perform the operation of the first switching station, switch the condensing device to the condensation state, and start to condense the steam flowing into the condensation pipeline from the steam port.

[0059] The end time of the first preset time is also determined according to the loss of liquid and the condensation parameters. When the liquid loss reaches a certain level and the proportion of condensable liquid no longer meets the preset conditions, the switching device will perform the operation of the second switching position, keeping the condensation device in the passage state, and no longer performing the condensation and liquid reflux process.

[0060] In short, the condensation parameters of the condensation device are the key factors in determining the start and end times of the first preset duration. According to the loss of liquid and the proportion of condensable liquid, the cooking device can intelligently control the working state of the condensation device to achieve the best aroma enhancement effect and food aroma enhancement. This design takes into account the actual situation of liquid loss, so that the cooking device can automatically adjust the condensation timing according to the characteristics of different ingredients and cooking processes to ensure the effective extraction and preservation of aroma.

[0061] 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 first aspect are implemented.

[0062] 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 first aspect are implemented.

[0063] 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 first aspect.

[0064] Additional aspects and advantages of the present invention will become apparent from the following description or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0065] Figure 1 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0066] Figure 2 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0067] Figure 3 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0068] Figure 4 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0069] Figure 5 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0070] Figure 6 A schematic diagram of a cooking method according to an embodiment of the present application is shown;

[0071] Figure 7 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0072] Figure 8 A schematic structural diagram of a solid heat exchange element according to an embodiment of the present application is shown;

[0073] Fig. 9 A schematic structural diagram of a liquid heat exchange device according to an embodiment of the present application is shown;

[0074] Fig.10 A schematic diagram showing the relationship between the content of stale components in condensed water and time;

[0075] Fig.11 A schematic diagram of a curve showing the relationship between the content of aroma components in condensed water and time is shown.

[0076] in, Figures 1 to 5 and Figures 7 to 9 The corresponding relationship between the reference numerals and the component names is as follows:

[0077] 1000: cooking equipment; 102: condensing assembly; 1022: condensing device; 1024: water collecting tank; 1026: steam outlet; 1028: drip outlet; 103: condensing pipeline; 1032: steam pipe section; 1034: water pipe section; 1042: pot body; 1044: upper cover; 1046: cooking cavity; 1048: heating device; 106: driving device; 1082: solid heat exchange element; 1084: liquid heat exchange device; 1085: liquid storage tank; 1086: coolant; 1088: fan; 1109: memory; 1110: processor; 112: exhaust pipeline; 1122: exhaust outlet; 114: switching device. DETAILED DESCRIPTION

[0078] 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.

[0079] 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.

[0080] The following is combined with Figures 1 to 11 , 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.

[0081] This embodiment provides a cooking device 1000, such as Figure 1 As shown, the invention comprises a pot body 1042, an upper cover 1044 and a condensation assembly 102, wherein the pot body 1042 and the upper cover 1044 are used as the cooking body, which is similar to the traditional structure. On this basis, the present solution adds a condensation assembly 102, so that the aroma substances in the steam can be captured during the cooking process, and converted into liquid through the condensation device 1022, and finally released into the cooking cavity 1046, thereby achieving the effect of enhancing the aroma of the food. Specifically, the condensation pipeline 103 and the condensation device 1022 of the condensation assembly 102 can condense the steam and aroma substances generated in the cooking cavity 1046 into liquid, and the two ends of the condensation 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 condensation pipeline 103 through the steam port 1026. On this basis, the steam will be condensed by the condensation device 1022 and converted into liquid, and then can flow back to the cooking cavity 1046 through the cold drip port 1028, thereby retaining the aroma of rice.

[0082] 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 component 102 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.

[0083] It should be emphasized that, in addition to the condensation line 103, the present solution is additionally provided with an exhaust line 112 and a switching device 114 for switching. Through this design, it is possible to switch between condensation and exhaust as needed, thereby controlling the condensation and recovery of aroma substances. When it is necessary to capture and enrich the aroma, the switching device 114 is in the first switching position, the steam is condensed into liquid through the condensation device 1022, and the liquid flows back to the cooking cavity 1046 through the drip port 1028, thereby enhancing the aroma of the food. When it is necessary to quickly discharge the steam, the switching device 114 is in the second switching position, and the steam is directly discharged into the atmosphere, thereby avoiding the accumulation of excessive steam in the cooking cavity 1046 and maintaining a stable and safe cooking environment.

[0084] It can be understood that the switching device 114 can be in the first switching position and the second switching position. When the upper cover 1044 is buckled on the pot body 1042, the switching device 114 is in the first switching position, and the steam port 1026 and the drip port 1028 are respectively connected to the cooking cavity 1046 through the condensation pipeline 103. The gas flowing from the steam port 1026 into the condensation pipeline 103 condenses through the condensation device 1022 to form liquid, and finally flows into the cooking cavity 1046 through the drip port 1028. When the switching device 114 is in the second switching position, the steam port 1026 and the exhaust port 1122 are connected to the cooking cavity 1046 through the exhaust pipeline 112, and the exhausted steam is directly discharged into the atmosphere without passing through the condensation device 1022.

[0085] Overall, the design of the condensing assembly and the switching device 114 of the cooking device enables it to flexibly control the condensation and exhaust of aroma, thereby achieving precise control of the aroma and aroma enhancement effect during the cooking process. By properly utilizing the functions of the condensing device 1022 and the exhaust pipe 112, users can obtain richer and more delicious cooking ingredients at different cooking stages. In practical applications, the cooking device can effectively enhance the aroma and taste of cooking ingredients, bringing users a better cooking experience.

[0086] 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.

[0087] 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.

[0088] The function of the entire condensing device 1022 is to condense steam and aroma substances into liquid, and to make the liquid flow back to the cooking cavity 1046 through the water pipe section 1034, thereby achieving the effect of reflux and enhancement of aroma. Through the operation of the condensing device 1022, the captured aroma components are stored and will not be lost during the cooking process, thereby improving the aroma perception and delicious effect of the food.

[0089] In some embodiments, optionally, Figure 2 As shown, the condensation assembly 102 is disposed in the upper cover 1044, which means that the condenser and the passage are located in the upper cover 1044 portion 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 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.

[0090] 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 component 102 is relatively simple and easy to implement and maintain.

[0091] In some embodiments, optionally, Figure 4 and Figure 5 As 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.

[0092] 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.

[0093] 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 from the condensing device 1022 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.

[0094] 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.

[0095] 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.

[0096] In some embodiments, optionally, Figure 3 As shown, the condensing device 1022 is arranged inside the water collecting bin 1024. Since one end of the steam pipe section 1032 is directly facing the condensing device 1022, the steam will directly contact the condensing device 1022 after flowing out, and will be condensed and liquefied to form liquid under the action of the condensing device 1022, and then fall into the water collecting bin 1024, and then flow back into the cooking cavity 1046. The steam and aroma generated during the cooking process can be effectively collected and condensed without losing most of the aroma components, and the condensed liquid is released back into the cooking cavity 1046, so that the aroma of the food can be enhanced and improved, achieving the effect of fragrant aroma when the lid is opened.

[0097] Furthermore, the condensing device 1022 and the water collecting tank 1024 are integrally arranged.

[0098] In one embodiment, the exhaust pipe 112 is optionally connected to the steam pipe section, which means that there is a channel between the exhaust port 1122 and the steam port 1026, and the steam can be directly discharged into the atmosphere through the exhaust pipe 112. When the switching device 114 is in the second switching position, the steam port 1026 is connected to the exhaust port 1122 through the exhaust pipe 112, so that the steam will not pass through the condensing device 1022, but will be directly discharged from the device, thereby realizing the function of rapid exhaust.

[0099] In the second switching position, steam will not enter the condensation pipeline 103, because the exhaust pipeline 112 provides a direct channel, so that the steam avoids the condensation device 1022 and is directly discharged from the device. This design can effectively discharge the steam in the cooking cavity 1046 quickly when rapid exhaust is required, avoid excessive steam accumulation in the cooking cavity 1046, and maintain a stable and safe cooking environment.

[0100] In general, the design of the exhaust pipe 112 allows the cooking device to flexibly control the condensation and exhaust of steam as needed during the cooking process, thereby achieving precise control and aroma enhancement of the food. This design has advantages in improving the aroma and taste of the food, and brings a better cooking experience to the user.

[0101] In one embodiment, the switching device 114 is optionally in the form of a valve, and is located at the portion where the exhaust pipe 112 is connected to the steam pipe section. Such a design allows the switching device 114 to switch between different positions, thereby controlling the flow direction and discharge of steam.

[0102] It can be understood that the exhaust pipe 112 and the steam pipe are connected to form a three-way structure, and the condensation and discharge paths of the steam can be selected as needed through the switching device 114, so as to accurately control the flow and release of the aroma substances during the cooking process, so as to achieve the purpose of enhancing the aroma and improving the aroma of the food. This design brings a better cooking experience to the user and makes the cooking equipment more intelligent and efficient during the cooking process.

[0103] In some embodiments, optionally, Figure 8 As shown, the solid heat exchanger 1082 is provided, and the characteristics of high thermal conductivity can be used to accelerate the condensation process of steam, quickly transfer the heat in the steam to the liquid, and achieve an efficient condensation effect. It can be understood that the thermal conductivity of the solid heat exchanger 1082 is greater than the thermal conductivity of the pipe wall material of the condensation pipeline 103, and the solid heat exchanger 1082 fits the condensation pipeline 103, ensuring that the heat can be quickly transferred to the solid heat exchanger 1082, so that the solid heat exchanger 1082 can absorb and conduct the heat in the condensation pipeline 103 more quickly, and achieve an efficient condensation process.

[0104] The solid heat exchange element 1082 includes but is not limited to metal sheets, fins, metal plates, etc.

[0105] In some embodiments, optionally, Fig. 9 As shown, the condensing device 1022 is presented in the form of liquid condensation, and the liquid heat exchange device 1084 composed of a liquid storage tank 1085 and a coolant 1086 is specifically used for condensation. When the steam enters the liquid heat exchange device 1084 through the condensing line 103, it contacts the coolant 1086 filled in the liquid storage tank 1085, and the heat in the steam is absorbed by the coolant 1086, causing the steam to condense into liquid. Such condensed liquid will be collected in the liquid storage tank 1085 to achieve the condensation effect. The liquid storage tank 1085 is located inside the condensing device 1022 and serves to collect the condensed liquid. The combination of the condensing line 103 and the liquid storage tank 1085 in the liquid heat exchange device 1084 realizes the condensation of steam and the collection of liquid. The condensed liquid is stored, which avoids the loss of valuable components such as aroma and achieves the fragrance enhancement effect.

[0106] In some embodiments, optionally, Figure 4 As shown, a fan 1088 is provided. When the steam enters the condensing device 1022 through the condensing pipe 103, the fan 1088 blows air toward the condensing pipe 103 to accelerate the cooling process of the steam and quickly condense the steam into liquid. The air discharge function of the fan 1088 helps to improve the condensation efficiency and enhance the heat exchange effect of the condensing device 1022.

[0107] In a specific embodiment, an aroma condensation module and a reflux module are added to a conventional cooking appliance (electric rice cooker, pressure cooker, etc.).

[0108] Condensation module: It mainly consists of four parts, namely, condenser (i.e. condensing device), passage (i.e. condensing pipeline), passage switcher (i.e. switching device) and exhaust port. The purpose of the condenser is to control the temperature of the passage so that the steam and aroma substances coming out of the cooking cavity are condensed into liquid in the passage. The condenser can be mainly solid contact heat dissipation, such as metal, which can be in contact with the passage to dissipate the heat in the passage by using the thermal conductivity of the metal; it can also be mainly liquid contact heat dissipation, such as immersing the passage in water or directly allowing steam to pass into water, using the high specific heat capacity of water to quickly cool down; it can also be mainly airflow heat dissipation, such as using a fan to increase forced convection to dissipate the heat in the passage into the air. The passage can be an actual pipeline or a waterway without pipelines (using external forces such as gravity to form a certain waterway for water). The passage switcher is located between the end of the steam port and the front end of the passage, and the exhaust port is located at the other end of the passage switcher, forming a three-way passage with the front end of the passage and the end of the steam port. The function of the passage switcher is to switch the channel so that the passage from the steam port is connected (steam enters the channel for condensation), or the passage from the steam port to the exhaust port is connected (steam is directly discharged into the air).

[0109] The reflux module is mainly composed of two parts, the water collection tank and the water passage (i.e. the water pipe section). The liquid coming out of the condensation module enters the water collection tank and flows back to the cooking cavity along the water passage to continue cooking. The main function of the water collection tank is to store the condensed liquid, and the water passage allows the condensed liquid to enter the cooking cavity.

[0110] The steps of using the above specific embodiment are as follows:

[0111] Start cooking: The user puts the ingredients into the cooking cavity and selects a cooking program.

[0112] 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 condensation passage is switched to connect the steam port and the exhaust port, and the aroma and steam in the food begin to dissipate to the top of the cooking cavity and are discharged into the air through the steam port and the exhaust port without condensation.

[0113] Condensation reflux: 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), when the duration reaches t1, where t1 ≥ 2min or t1 ≥ 10% t (t is the total time greater than 90°C), the condensation passage is switched to the steam port and connected to the passage, 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 steam and aroma are continuously condensed into liquid by the condenser, enter the water collection tank, and reflux 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. The water condensed by the condenser accounts for more than 10% of the water lost during cooking, and condensing more than 30% of the water is optimal.

[0114] Cooking is finished.

[0115] Optionally, there is an embodiment of de-aging before flavoring.

[0116] The process steps are as follows:

[0117] Start cooking → Heat up → Remove stale smell → Condensation and reflux → Cooking ends.

[0118] Start cooking: The user puts the ingredients into the cooking cavity and selects a cooking program.

[0119] 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 condensation passage is switched to connect the steam port and the exhaust port, and the aroma and steam in the food begin to dissipate to the top of the cooking cavity and are discharged into the air through the steam port and the exhaust port without condensation.

[0120] Remove the stale taste: The heating module continues to work for a duration of t1, where 2min≤t1≤5min or 10%t≤t1≤30%t (t is the total time greater than 90°C). At this time, the condensation path is still switched to the steam port and the exhaust port, and the food is discharged into the air through the steam port and the exhaust port to remove the original stale taste of the food (the stale taste is generated by fat oxidation, and the small molecules are volatile and easily diffused in the early stage of cooking. The stale taste content of the steam condensate water at different boiling stages changes as shown in the figure below). Fig.10 As shown), this stage migrates through time.

[0121] Condensation reflux: The heating module continues to work, and the condensation passage is switched to the steam port and connected to the passage. 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 steam and aroma are continuously condensed into liquid by the condenser, enter the water collection tank, and reflux 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. The water condensed by the condenser accounts for more than 10% of the water lost during cooking, and condensing more than 30% of the water is the best.

[0122] Cooking is finished.

[0123] Optionally, there are embodiments that condense high concentrations of aroma vapor.

[0124] The process steps are as follows:

[0125] Start cooking → heat up → exhaust steam → condense and reflux → cooking ends.

[0126] 1. Start cooking: The user puts the ingredients into the cooking cavity and selects the cooking program.

[0127] 2. 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 condensation passage is switched to connect the steam port and the exhaust port, and the aroma and steam in the food begin to dissipate to the top of the cooking cavity and are discharged into the air through the steam port and the exhaust port without condensation.

[0128] 3. Exhaust steam: The heating module continues to work. At this time, the condensation passage is still switched to connect the steam port and the exhaust port, and discharged into the air through the steam port and the exhaust port, so that the steam with lower aroma concentration in the early stage is discharged, and the condensation effect of the condenser is applied to the steam part with high aroma concentration. This stage is transferred through time, and the duration is t2, among which 30% t≤t2≤90% t (t is the total time greater than 90°C), and t2 is also determined by the condensation effect of the condenser as shown in the following table.

[0129]

[0130] Condensation reflux: The heating module continues to work, and the condensation passage is switched to the steam port and connected to the passage. 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 steam and aroma are continuously condensed into liquid by the condenser, enter the water collection tank, and reflux 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. The water condensed by the condenser accounts for more than 10% of the water lost during cooking, and condensing more than 30% of the water is the best.

[0131] Cooking is finished.

[0132] The cooking process may also be: start cooking → increase temperature → discharge steam → condense and reflux → discharge steam → end cooking, and let the condenser focus on condensing a section of steam in the middle.

[0133] Among them, the changes in the aroma component content of steam condensate in different boiling stages can be as follows: Fig.11 As shown, the content of stale flavor components can change as Fig.10 shown.

[0134] Another aspect of the present application provides an embodiment of a cooking method, which is used in a cooking device 1000 of any of the above embodiments. The cooking method is as follows: Figure 6 As shown, including:

[0135] Step S102: obtaining a steam generation temperature range;

[0136] 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 the steam generation temperature range, and controlling the switching device to switch to a second switching position so that the steam outlet is connected to the exhaust outlet;

[0137] Step S105: determining the duration of the temperature being within the steam generation temperature range;

[0138] Step S106: When the duration exceeds the first preset time, the switching device is controlled to switch to the first switching position to control the condensing device to condense the steam flowing into the condensing pipeline from the steam port, and the generated liquid flows back to the cooking cavity through the drip port.

[0139] The cooking method provided in this embodiment 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 condensing device through the condensing line. The fan in the condensing device will blow towards the steam in the condensing line to accelerate its condensation process and quickly convert it into a liquid state. The liquid formed after condensation will be collected in the water collection bin and flow out from the dripping port through the water pipe section. Such liquid will flow back to the cooking cavity to provide a flavoring effect for the ingredients.

[0140] Among them, in the cooking device, a sensor can be used to detect the current air pressure in real time, and the corresponding steam generation temperature range can be calculated based on the air pressure value. In this way, the steam temperature during the cooking process can be adjusted according to the air pressure changes in different regions or usage environments. Of course, the steam generation temperature range can also be a fixed default value set by the factory.

[0141] 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.

[0142] For the first preset time, it can be a fixed value or related to the total time that the temperature in the cooking cavity is within the steam generation temperature range. Specifically, when it is set to a fixed value, the first preset time is fixed regardless of how the temperature in the cooking cavity changes. For example, the first preset time is set to 5 minutes, and regardless of whether the temperature in the cooking cavity is within the steam generation temperature range for 5 minutes, the operation of the second switching station will be performed to perform condensation and liquid reflux. When it is set to be related to the total time, for example, the first preset time is set to 50% of the total time that the temperature in the cooking cavity is within the steam generation temperature range. If the total duration of the temperature in the cooking cavity within the steam generation temperature range reaches 5 minutes, then the first preset time is 2.5 minutes. In this way, the first preset time can be adjusted according to the actual situation, and the condensation and reflux process of the steam can be controlled more flexibly.

[0143] Regardless of the method used, the aim is to ensure that during the cooking process, sufficient aroma substances are condensed and recovered, and released at the right time to achieve the purpose of enhancing the aroma of the ingredients.

[0144] When the duration exceeds the second preset time, the switching device is kept in the second switching position. At the same time, according to the condition setting, the first preset time is greater than the second preset time, and the second preset time can be a fixed value, or related to the total time that the temperature in the cooking cavity is within the steam generation temperature range. Such a setting means that during the cooking process, when the duration exceeds the second preset time, the switching device will remain in the second switching position and will not perform the operation of the first switching position, that is, the condensation and liquid reflux process will not be performed. This may be to extend the time that the steam stays in the cooking cavity in certain circumstances, so as to better extract the aroma substances of the food.

[0145] In short, according to the first preset time being longer than the second preset time, the second preset time can be set to flexibly control the timing of condensation and reflux to achieve a better aroma enhancement effect and enhance the aroma of food. This design takes into account different cooking needs and characteristics of food, so that the cooking device can intelligently control the release and preservation of aroma according to specific circumstances.

[0146] In the cooking device, the start time and end time of the first preset time are related to the condensation parameters of the condensing device. The condensation parameters here refer to the proportion of condensable liquid in the total amount of liquid lost in the cooking state. Specifically, the start time of the first preset time is determined by monitoring the loss of liquid and the condensation parameters during the cooking process. When the liquid loss reaches a certain level and the proportion of condensable liquid meets the preset conditions, the switching device will perform the operation of the first switching station, switch the condensing device to the condensation state, and start to condense the steam flowing into the condensation pipeline from the steam port.

[0147] The end time of the first preset time is also determined according to the loss of liquid and the condensation parameters. When the liquid loss reaches a certain level and the proportion of condensable liquid no longer meets the preset conditions, the switching device will perform the operation of the second switching position, keeping the condensation device in the passage state, and no longer performing the condensation and liquid reflux process.

[0148] In short, the condensation parameters of the condensation device are the key factors in determining the start and end times of the first preset duration. According to the loss of liquid and the proportion of condensable liquid, the cooking device can intelligently control the working state of the condensation device to achieve the best aroma enhancement effect and food aroma enhancement. This design takes into account the actual situation of liquid loss, so that the cooking device can automatically adjust the condensation timing according to the characteristics of different ingredients and cooking processes to ensure the effective extraction and preservation of aroma.

[0149] 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.

[0150] 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.

[0151] Among them, the processor 1110 is used to obtain the steam generation temperature range under the current air pressure; when the cooking equipment is in the cooking state, control the heating device to operate so that the temperature in the cooking cavity is within the steam generation temperature range, and control the switching device to switch to the second switching position so that the steam port is connected to the exhaust port; determine the duration of the temperature being within the steam generation temperature range; when the duration exceeds a first preset time, control the switching device to switch to the first switching position to control the condensing device to condense the steam flowing into the condensation pipeline from the steam port, and the generated liquid flows back to the cooking cavity through the drip outlet.

[0152] 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.

[0153] 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.

[0154] 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.

[0155] 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.

[0156] 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, converted into liquid by a condensation device, and finally released into the cooking cavity, thereby achieving the effect of enhancing the aroma of the food.

[0157] 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.

[0158] 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.

[0159] 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.

[0160] 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 component, the condensation component comprises a correspondingly arranged condensation pipeline and a condensation device, and the two ends of the condensation pipeline are respectively a steam outlet and a drip outlet; 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; An exhaust pipeline, one end of which is connected to the steam port, and the other end of which is provided with an exhaust port for connecting to the atmosphere; A switching device, having at least a first switching position and a second switching position; Wherein, when the upper cover is buckled on the pot body, the switching device is in the first switching position, the steam port and the drip port are respectively connected with the cooking cavity through the condensation pipeline, the gas flowing into the condensation pipeline from the steam port is condensed by the condensation device to form liquid that can flow into the cooking cavity through the drip port, and the switching device is in the second switching position, the steam port and the exhaust port are connected with the cooking cavity through the exhaust pipeline.

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, and the condensation device specifically includes: A water collecting bin is arranged on the condensation pipeline, and the water collecting bin is respectively connected with the steam pipe section and the water pipe section. The liquid formed after condensation by the condensation device flows into the water collecting bin, and the liquid in the water collecting bin flows out from the dripping port through the water pipe section.

3. The cooking device according to claim 2, characterized in that: The condensing assembly is arranged in the upper cover, and the liquid in the water collecting 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 The condensation pipeline specifically includes a steam pipe section and a water pipe section, and the cooking device also includes: A water collecting bin, wherein the condensing device is arranged in the water collecting bin, one end of the steam pipe section is arranged toward the condensing device, the steam flowing out of the steam pipe section is condensed by the condensing device to form a liquid that flows into the water collecting bin, and the liquid in the water collecting bin flows out from the drip port through the water pipe section.

7. The cooking device according to claim 2 or 6, characterized in that: The exhaust pipeline is connected to the steam pipe section.

8. The cooking device according to claim 7, characterized in that The switching device is in the shape of a valve and is arranged at a portion where the exhaust pipeline is connected to the steam pipe section.

9. The cooking device according to any one of claims 1 to 6, characterized in that: The condensing device specifically comprises: The solid heat exchange component is fitted with the condensation pipeline, and the thermal conductivity of the solid heat exchange component is greater than the thermal conductivity of the pipe wall material of the condensation pipeline.

10. The cooking device according to any one of claims 1 to 6, characterized in that: The condensing device specifically comprises: A liquid heat exchange device, the liquid heat exchange device comprises a liquid storage tank and a coolant filled in the liquid storage tank, and the condensation pipeline is arranged in the liquid heat exchange device.

11. The cooking device according to any one of claims 1 to 6, characterized in that: The condensing device specifically comprises: A fan is arranged opposite to the condensation pipeline, and the fan is used to discharge air to the condensation pipeline.

12. A cooking method, characterized in that: The cooking device according to any one of claims 1 to 11, 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 generating temperature range, and controlling the switching device to switch to a second switching position so that the steam outlet is connected to the exhaust outlet; determining a duration that the temperature is within the steam generation temperature range; When the duration exceeds a first preset time, the switching device is controlled to switch to a first switching position to control the condensing device to condense the steam flowing into the condensation pipeline from the steam port, and the generated liquid flows back to the cooking cavity through the drip port.

13. The cooking method according to claim 12, 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.

14. The cooking method according to claim 12, characterized in that: Also includes: When the duration exceeds a second preset time, maintaining the switching device in the second switching position; The first preset time is greater than the second preset time, the second preset time is a fixed value, or the second preset time is related to the total time during which the temperature in the cooking cavity is within the steam generation temperature range.

15. The cooking method according to claim 13, characterized in that: The starting time and the ending time of the first preset time duration are related to the condensation parameters of the condensation device. The condensation parameter is the proportion of condensable liquid in the total amount of liquid lost under the cooking state.

16. 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 according to any one of claims 12 to 15.

17. 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 12 to 15 are implemented.

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