Cooking apparatus, cooking method, and readable storage medium

Abstract

Embodiments of the present application provide a cooking device, a cooking method and a readable storage medium, wherein the cooking device comprises: a condensing assembly comprising a condensing pipeline and a condensing device arranged correspondingly, two ends of the condensing pipeline being a steam port and a drip port respectively; a movable connecting pot body and an upper cover, the pot body being provided with a cooking cavity and a heating device for heating the cooking cavity; an exhaust pipeline, one end of the exhaust pipeline being communicated to the steam port, the other end of the exhaust pipeline being provided with an exhaust port for being communicated to the atmosphere; a switching device, at least a first switching station and a second switching station being present; wherein, in the case that the upper cover is buckled on the pot body, the switching device is in the first switching station, the gas flowing into the condensing pipeline from the steam port is condensed by the condensing device to form liquid which can flow into the cooking cavity through the drip port, the switching device is in the second switching station, and the steam port and the exhaust port are communicated to the cooking cavity through the exhaust pipeline.

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] Currently, 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, resulting in insufficient aroma of the rice or porridge obtained after cooking. 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 objectives, an embodiment of the first aspect of the present invention provides a cooking device, comprising: a condensing component, the condensing component including a corresponding condensing pipe and a condensing device, the two ends of the condensing pipe 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 pipe, one end of the exhaust pipe is connected to the steam port, and the other end 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 onto 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 condensing pipe, the gas flowing into the condensing pipe from the steam port is condensed by the condensing 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, the steam port and the exhaust port are connected to the cooking cavity through the exhaust pipe.

[0010] The cooking device proposed in accordance with the present invention includes a pot body, an upper cover, and a condensation assembly. The pot body and the upper cover serve as the main cooking body and are similar to traditional structures. This solution adds a condensation assembly to this structure, thereby capturing aromatic substances in the steam during the cooking process and converting them into liquid through a condensation device, which is ultimately released into the cooking cavity, thereby enhancing and enhancing the aroma of the ingredients. Specifically, the condensation assembly's condensation pipe and condensation device are capable of condensing the steam and aromatic substances generated in the cooking cavity into liquid. The two ends of the condensation pipe are respectively a steam port and a drip port. During the cooking process, the steam generated by heating will flow into the condensation pipe through the steam port. On this basis, the steam will be condensed by the condensation device and converted into liquid, which can then flow back into the cooking cavity through the cold drip port, thereby preserving the aroma of the rice.

[0011] As you can see, the pot body provides space for the cooking cavity and heating device, allowing ingredients to be cooked. The upper cover snaps onto the pot body, ensuring a clear connection between the condensing assembly and the cooking cavity. When the upper cover is secured, steam and aroma substances can smoothly enter the condensation line for condensation, then return to the cooking cavity through the condensation line.

[0012] It's important to emphasize that this solution incorporates an exhaust line and a switching device in addition to the condensation line. This design allows for switching between condensation and exhaust as needed, thereby controlling the condensation and recovery of aroma substances. When aroma needs to be captured and enriched, the switching device is in the first switching position, where steam condenses through the condenser to form a liquid, which then flows back into the cooking cavity through the drip port, enhancing the flavor of the ingredients. When the steam needs to be quickly exhausted, the switching device is in the second switching position, where it is discharged directly into the atmosphere, preventing excess steam from accumulating in the cooking cavity and maintaining a stable and safe cooking environment.

[0013] It is understood that the switching device can be in a first switching position and a second switching position. When the upper cover is fastened to the pot body, the switching device is in the first switching position, and the steam vent and drip outlet are respectively connected to the cooking cavity via condensation pipes. Steam flowing from the steam vent into the condensation pipe is condensed by the condensing device to form liquid, and finally flows into the cooking cavity through the drip outlet. When the switching device is in the second switching position, the steam vent and exhaust outlet are connected to the cooking cavity via the exhaust pipe, and the exhausted steam is discharged directly into the atmosphere without passing through the condensation device.

[0014] Overall, the design of this cooking device's condensing assembly and switching mechanism enables flexible control of aroma condensation and exhaust, enabling precise control and aroma enhancement during the cooking process. By effectively utilizing the condensing unit and exhaust piping, users can achieve richer and more flavorful cooking ingredients at different stages of the cooking process. In practical application, this cooking device can effectively enhance the aroma and taste of cooked ingredients, providing users with a better cooking experience.

[0015] It should be noted 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 conventional cooking appliance such as an electric rice cooker or a pressure cooker, which can generate aroma and steam in the cooking cavity by heating the food.

[0016] In some technical solutions, 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 to the steam pipe section and the water pipe section. 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 consists of two parts: a steam pipe section and a water pipe section. The steam pipe section is used to guide the steam and aromatic substances generated from the cooking cavity, while the water pipe section is used to guide the liquid formed after condensation. Furthermore, a water collection tank is provided on the condensation pipeline to receive the condensed liquid. The water collection tank is connected to the steam pipe section and the water pipe section, allowing the condensed liquid to flow into the water collection tank. A water pipe section is provided to connect the water collection tank and the drip outlet, which is used to guide the liquid in the water collection tank to flow out of the drip outlet. In this way, the condensed liquid can flow back into the cooking cavity through the water pipe section, achieving the reflux and release of aroma.

[0018] The condensing device condenses steam and aroma into a liquid, which then flows back into the cooking chamber through the water pipe, enhancing the aroma. The condensing device stores the captured aroma components, preventing them from being lost during cooking, thereby enhancing the aroma and flavor 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 tank 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 located within the upper cover, meaning the condenser and passageway are located within the upper cover of the cooking device. During the cooking process, steam and aromatic substances enter the condenser's passageway and are converted into liquid through condensation. The liquid within the sump flows out through the water pipe section and out the drip outlet under the influence of its own gravity. This means that the condensed liquid is collected within the sump and, under the influence of its own gravity, flows through the water pipe section to the drip outlet, where it is then released into the cooking cavity.

[0021] This design effectively collects and stores aroma compounds, while allowing liquid to reflux and release through natural gravity. The overall effect is to enhance the aroma of ingredients and improve the texture and flavor. Furthermore, because it utilizes natural gravity, the condensation assembly is relatively simple in design, making it 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 equipment also includes: a driving device, 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, a water collection chamber is placed on the side of the cooking cavity. The cooking device also includes a drive mechanism, located on the water pipe section, that drives the liquid in the water collection chamber out through the water pipe section and out through the drip outlet. This arrangement better utilizes the space within the cooking cavity, placing the water collection chamber directly on the side of the cavity and reducing the complexity of the upper cover. The drive mechanism controls the flow rate and direction of the liquid, causing it to flow out of the water collection chamber, through the water pipe section, into the drip outlet, and ultimately into the cooking cavity.

[0024] The drive device controls the return and release of liquid, further enhancing the aroma of the ingredients and improving the taste and flavor of the food. This design makes the cooking equipment relatively simple in structure while ensuring the stability and accuracy of the liquid flow.

[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, proportions, and structure vary depending on the location of the water collection tank. Specifically, placing the water collection tank on the side of the pot body saves internal space and simplifies the design of the cooking cavity. This arrangement ensures that after the liquid flows from the condenser into the water collection tank, it flows smoothly out of the pot body through the water pipe section and then into the cooking cavity. The water collection tank is located on the side of the pot body, and the liquid flow path is relatively short, which improves the efficiency of liquid reflux and release. In addition, since the water collection tank is located on the side, it may be easier to observe and maintain.

[0027] Placing the water collection chamber inside the pot body makes the entire cooking device more compact and aesthetically pleasing. Furthermore, the liquid return path is relatively concealed, without detracting from the pot's design. However, since the water collection chamber is located inside the pot body, the return path can be relatively long, requiring the design and tightness of the water pipe connections to prevent leakage. Furthermore, since the water collection chamber is located inside the pot body, it may require more frequent removal and cleaning.

[0028] It is understandable that the specific layout 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 solutions, 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, a condenser is installed inside the water collection chamber. Because one end of the steam pipe section faces the condenser, the steam, after flowing out, directly contacts the condenser, where it condenses and liquefies into liquid, which then falls into the water collection chamber and flows back into the cooking chamber. This effectively collects and condenses the steam and aroma generated during cooking, preserving the majority of the aroma components. The condensed liquid is then released back into the cooking chamber, enhancing and enhancing the aroma of the food, resulting in a fragrant aroma upon opening the lid.

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

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

[0033] In this technical solution, the exhaust line is connected to the steam pipe section, creating a passage between the exhaust port and the steam outlet, allowing steam to be discharged directly into the atmosphere through the exhaust line. When the switching device is in the second switching position, the steam outlet and the exhaust port are connected through the exhaust line. This allows steam to be discharged directly from the equipment without passing through the condenser, thus achieving rapid exhaust.

[0034] In the second switching position, steam does not enter the condensation line because the exhaust line provides a direct path for steam to bypass the condensation device and exit the equipment directly. This design effectively exhausts steam from the cooking cavity when rapid exhaust is required, preventing excessive steam accumulation in the cooking cavity and maintaining a stable and safe cooking environment.

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

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

[0037] In this technical solution, the switching device is valve-shaped and located at the part where the exhaust pipe connects to the steam pipe section. This design allows the switching device to switch between different workstations, thereby controlling the flow and discharge of steam.

[0038] As you can see, the exhaust and steam lines are connected to form a three-way structure. By switching the device, the condensation and discharge paths of the steam can be selected as needed, thereby precisely controlling the flow and release of aroma substances during the cooking process, achieving the purpose of enhancing the aroma and flavor of the ingredients. This design provides users with a better cooking experience and makes the cooking equipment more intelligent and efficient.

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

[0040] In this technical solution, by installing a solid heat exchanger, the high thermal conductivity of the heat exchanger can be utilized to accelerate the condensation process of steam, quickly transferring heat from the steam to the liquid, and achieving efficient condensation. 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 line, and the solid heat exchanger fits the condensation line closely, ensuring that heat can be quickly transferred to the solid heat exchanger, allowing the solid heat exchanger to more quickly absorb and conduct heat from the condensation line, achieving 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, specifically a liquid heat exchange device consisting of a liquid storage tank and a coolant for condensation. When the steam enters the liquid heat exchange device through the condensation pipeline, it comes into contact with 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, avoiding the loss of valuable components such as aroma, and achieving 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, a fan is installed. When steam enters the condensing unit through the condensing line, the fan blows air into the condensing line, accelerating the cooling process of the steam and quickly condensing it into liquid. The fan's air discharge helps improve condensation efficiency and enhance the heat exchange effect of the condensing unit.

[0046] An embodiment of the second aspect of the present invention provides a cooking method for 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 the 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 the second switching position so that the steam port is connected to the exhaust port; determining the duration during which the temperature is 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] The cooking method proposed in the present invention is used in the cooking equipment mentioned in any of the above technical solutions. Specifically, during 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 provides an appropriate amount of heat energy to maintain 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 of the steam outlet and enter the condensing device through the condensing pipe. The fan in the condensing device will blow towards the steam in the condensing pipe, accelerating its condensation process and causing it to quickly convert into a liquid state. The liquid formed after condensation will be collected in the water collection chamber and flow out through the water pipe section and out of the dripping port. Such liquid will flow back into the cooking cavity, providing a flavoring effect for the ingredients.

[0048] In the cooking device, the current air pressure can be detected in real time by a sensor, and the corresponding steam generation temperature range is calculated according to the air pressure value. In this way, the steam temperature during cooking can be adjusted according to the air pressure changes in different regions or use 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, the steam port is connected to the exhaust port by controlling the switching device, so that 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 is within the steam generation temperature range for a period of time. This time is to ensure that enough aroma substances are generated for subsequent capture and recovery. When the duration exceeds the first preset time, the steam port is connected to the condensing pipeline by controlling the switching device, and the steam entering the condensing pipeline is condensed into liquid. The generated liquid flows back to the cooking cavity through the water droplet port, enriching the lost aroma substances, and at the right time, the switching device can be switched to the second switching station to connect the steam port to the exhaust port, release the aroma, and achieve the aroma enhancement effect.

[0050] The whole cooking method controls the temperature in the cooking cavity and the operation of the condensing device to realize the condensation and reflux of steam, capture and save the aroma components in the steam, avoid their loss, and release them at the right time, so as to achieve the effects of open-cover aroma, food aroma enhancement, etc. This method can adjust the temperature and condensation efficiency during cooking according to the needs of different food materials and dishes, and provide more diverse and accurate 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 during which the temperature in the cooking cavity is within the steam generation temperature range.

[0052] In this technical solution, the first preset time can be a fixed value or related to the total time that the temperature in the cooking cavity remains within the steam generation temperature range. Specifically, when set to a fixed value, the first preset time remains fixed regardless of how the temperature in the cooking cavity changes. For example, if the first preset time is set to 5 minutes, the second switching position operation will be executed to perform condensation and liquid reflux regardless of whether the temperature in the cooking cavity remains within the steam generation temperature range for 5 minutes. When 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 remains within the steam generation temperature range. If the total duration of the temperature in the cooking cavity remaining 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 actual conditions, allowing for more flexible control of the steam condensation and reflux process.

[0053] Regardless of the method used, the purpose is to ensure that during the cooking process, sufficient aromatic 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: maintaining the switching device in the second switching position when the duration exceeds a second preset time; 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, if the duration exceeds a second preset time, the switching device remains in the second switching position. Furthermore, depending on the set conditions, 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 length of time the temperature in the cooking chamber remains within the steam generation temperature range. This setting means that during the cooking process, if the duration exceeds the second preset time, the switching device will remain in the second switching position and will not perform the operations of the first switching position, that is, the condensation and liquid reflux processes will not occur. This may be intended to extend the time that steam remains in the cooking chamber in certain circumstances to better extract the aromatic substances in the food.

[0056] In short, since the first preset duration is greater than the second preset duration, the second preset duration can flexibly control the timing of condensation and reflux to achieve a better aroma enhancement effect and enhance the aroma of ingredients. This design takes into account different cooking needs and the characteristics of ingredients, allowing the cooking device to 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 parameter of the condensation device, wherein the condensation parameter is the proportion of condensable liquid in the total amount of liquid lost in the cooking state.

[0058] In this technical solution, in the cooking device, the start and end times of the first preset duration 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 during the cooking process. Specifically, the start time of the first preset duration is determined by monitoring the liquid loss and condensation parameters during the cooking process. When the liquid loss reaches a certain level and the proportion of condensable liquid meets preset conditions, the switching device will execute the operation of the first switching position, switching the condensing device to the condensation state and beginning to condense the steam flowing into the condensation line from the steam port.

[0059] The expiration time of the first preset duration is also determined based on the liquid loss and condensation parameters. When liquid loss reaches a certain level and the proportion of condensable liquid no longer meets the preset conditions, the switching device will execute the second switching position, keeping the condensation device in a closed state and discontinuing the condensation and liquid reflux processes.

[0060] In short, the condensation parameters of the condensing device are key factors in determining the start and end times of the first preset duration. Based on liquid loss and the proportion of condensable liquid, the cooking device can intelligently control the operating state of the condensing device to achieve optimal aroma enhancement and flavor enhancement. This design, which takes into account the actual situation of liquid loss, allows the cooking device to automatically adjust the condensation timing based on the characteristics of different ingredients and the cooking process, ensuring 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, wherein the program or instruction, when executed by the processor, implements the steps of the method of the first aspect.

[0062] An embodiment of the fourth aspect of the present invention provides a readable storage medium, on which a program or instruction is stored. 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, which 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 invention will become apparent from the description which follows, or may be learned by practice of the 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 flow chart 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] Figure 9 A schematic structural diagram of a liquid heat exchange device according to an embodiment of the present application is shown;

[0074] Figure 10 A schematic diagram of a curve showing the relationship between the content of stale components in condensed water and time is shown;

[0075] Figure 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 component names is as follows:

[0077] 1000: cooking equipment; 102: condensing assembly; 1022: condensing device; 1024: water collection 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 therein can be combined with each other in the absence of 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, a top cover 1044, and a condensation assembly 102. The pot body 1042 and top cover 1044 serve as the main cooking mechanism, similar to conventional structures. This solution, however, adds a condensation assembly 102 to capture aroma substances in the steam during cooking. These substances are converted into liquid by a condensation device 1022 and ultimately released into a cooking cavity 1046, enhancing the aroma and flavor of the food. Specifically, the condensation pipe 103 and condensation device 1022 of the condensation assembly 102 are capable of condensing the steam and aroma substances generated in the cooking cavity 1046 into liquid. The condensation pipe 103 has a steam port 1026 and a drip port 1028 at either end. During cooking, steam generated by heating flows into the condensation pipe 103 through the steam port 1026. The steam is then condensed by the condensation device 1022, converted into liquid, and then returned to the cooking cavity 1046 through the cold drip port 1028, preserving the aroma of the rice.

[0082] As can be understood, the pot body 1042 provides space for the cooking cavity 1046 and the heating device 1048, allowing ingredients to be cooked. The upper cover 1044 snaps onto the pot body 1042, ensuring a clear connection between the condensing assembly 102 and the cooking cavity 1046. When the upper cover 1044 is snapped on, steam and aroma substances can smoothly enter the condensing line 103 for condensation, and then return to the cooking cavity 1046 through the condensing line 103.

[0083] It should be emphasized that this solution, in addition to the condensation line 103, also includes an exhaust line 112 and a switching device 114 for switching. This design allows for switching between condensation and exhaust as needed, thereby controlling the condensation and recovery of aroma substances. When aroma needs to be captured and enriched, the switching device 114 is in the first switching position, and the steam condenses through the condensation device 1022 to form a liquid. The liquid then flows back into the cooking cavity 1046 through the drip port 1028, thereby enhancing the flavor of the food. When the steam needs to be quickly exhausted, the switching device 114 is in the second switching position, and the steam is discharged directly into the atmosphere, preventing excessive steam from accumulating in the cooking cavity 1046 and maintaining a stable and safe cooking environment.

[0084] It will be appreciated that the switching device 114 can be in a first switching position or a second switching position. When the upper cover 1044 is engaged with 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 via the condensing line 103. Steam flowing from the steam port 1026 into the condensing line 103 condenses through the condensing device 1022 to form liquid, and ultimately 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 via the exhaust line 112, and the exhausted steam is discharged directly into the atmosphere without passing through the condensing device 1022.

[0085] Overall, the design of the condensing assembly and switching device 114 of this cooking device enables flexible control of aroma condensation and exhaust, thereby achieving precise control and aroma enhancement during the cooking process. By effectively utilizing the functions of the condensing device 1022 and exhaust line 112, users can enjoy richer and more delicious cooking ingredients at different stages of cooking. In practical application, this cooking device can effectively enhance the aroma and taste of cooked ingredients, providing users with a better cooking experience.

[0086] It should be noted 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 conventional cooking appliance such as an electric rice cooker or a pressure cooker. By heating, the food can generate aroma and steam in the cooking cavity 1046.

[0087] In some embodiments, the condensation line 103 optionally includes two sections: 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, while the water pipe section 1034 is used to guide the liquid formed after condensation. Furthermore, a water collection tank 1024 is provided on the condensation line 103 to receive the condensed liquid. The water collection tank 1024 is connected to the steam pipe section 1032 and the water pipe section 1034, allowing the condensed liquid to flow into the water collection tank 1024. The water pipe section 1034 is provided to connect the water collection tank 1024 and the drip outlet 1028, guiding the liquid in the water collection tank 1024 out through the drip outlet 1028. This allows the condensed liquid to flow back into the cooking cavity 1046 through the water pipe section 1034, achieving a reflux and release of aroma.

[0088] The function of the entire condenser 1022 is to condense steam and aroma substances into liquid, and then return the liquid to the cooking cavity 1046 through the water pipe section 1034, achieving a reflux and aroma enhancement effect. Through the operation of the condenser 1022, the captured aroma components are stored and prevented from being lost during the cooking process, thereby enhancing the aroma perception and deliciousness of the ingredients.

[0089] In some embodiments, optionally, as Figure 2 As shown, the condensation assembly 102 is located within the upper cover 1044, meaning that the condenser and passageway are located within the upper cover 1044 portion of the cooking device 1000. During the cooking process, steam and aromatic substances enter the condenser passageway and are converted into liquid through the condensation process. The liquid within the water collection chamber 1024 flows out of the drip port 1028 through the water pipe section 1034 under the action of its own gravity. This means that the condensed liquid is collected within the water collection chamber 1024 and, under the action of its own gravity, flows through the water pipe section 1034 to the drip port 1028, and is then released into the cooking cavity 1046.

[0090] This design effectively collects and stores aromatic substances, while simultaneously allowing liquid to reflux and release through natural gravity. The overall effect is to enhance the aroma of ingredients and improve the texture and flavor of food. Furthermore, due to the use of natural gravity, the design of this condensation assembly 102 is relatively simple, making it easy to implement and maintain.

[0091] In some embodiments, optionally, as Figure 4 and Figure 5 As shown, water collection bin 1024 is positioned on the side of cooking cavity 1046. Cooking apparatus 1000 also includes a drive mechanism 106, located on water pipe segment 1034, for driving liquid within water collection bin 1024 to flow outward through water pipe segment 1034 and out through drip port 1028. This arrangement better utilizes the space within cooking cavity 1046 by placing water collection bin 1024 directly on the side of the cavity, thereby reducing the complexity of the structure within upper cover 1044. Drive mechanism 106 controls the flow rate and direction of liquid, causing it to flow out of water collection bin 1024, through water pipe segment 1034, into drip port 1028, and ultimately into cooking cavity 1046.

[0092] The control of the driving device 106 enables the reflux and release of the liquid, 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 stability and accuracy of the liquid flow.

[0093] In some embodiments, optionally, the overall size ratio and structure may also vary depending on the location of the water collection bin 1024. Specifically, Figure 5 As shown, placing the water collection chamber 1024 on the side of the pot body 1042 saves space within the pot body 1042, resulting in a more streamlined design for the cooking cavity 1046. This arrangement ensures that liquid flows from the condenser 1022 into the water collection chamber 1024, then flows smoothly out of the pot body 1042 through the water pipe section 1034 and into the cooking cavity 1046. The location of the water collection chamber 1024 on the side of the pot body 1042 shortens the liquid flow path, improving liquid reflux and release efficiency. Furthermore, the side location of the water collection chamber 1024 makes it easier to inspect and maintain.

[0094] like Figure 4 As shown, placing the water collection chamber 1024 inside the pot body 1042 makes the entire cooking device 1000 more compact and aesthetically pleasing. Furthermore, the liquid return path can be relatively concealed, without affecting the exterior design of the pot body 1042. Because the water collection chamber 1024 is located inside the pot body 1042, the liquid return path may be relatively long, requiring the design and connection of the water pipe section 1034 to ensure a tight seal to prevent liquid leakage. Furthermore, because the water collection chamber 1024 is located inside the pot body 1042, it may need to be removed 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, as Figure 3 As shown, the condensing device 1022 is disposed within the water collection chamber 1024. Since one end of the steam pipe section 1032 is directly oriented toward the condensing device 1022, the steam, after flowing out, directly contacts the condensing device 1022, where it condenses and liquefies into liquid, which then falls into the water collection chamber 1024 and flows back into the cooking cavity 1046. This allows the steam and aroma generated during the cooking process to be effectively collected and condensed without losing most of the aroma components. The condensed liquid is then released back into the cooking cavity 1046, enhancing and improving the aroma of the food, resulting in a fragrant aroma upon opening the lid.

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

[0098] In one embodiment, the exhaust pipe 112 is optionally connected to the steam pipe section, meaning that a passage exists between the exhaust port 1122 and the steam port 1026, allowing steam to be discharged directly 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 via the exhaust pipe 112. In this way, the steam does not pass through the condensing device 1022 but is discharged directly from the equipment, thereby achieving a rapid exhaust function.

[0099] In the second switching position, steam does not enter condenser line 103 because exhaust line 112 provides a direct path for steam to bypass condenser 1022 and exit the appliance directly. This design effectively exhausts steam from cooking cavity 1046 when rapid exhaust is required, preventing excessive steam from accumulating within cooking cavity 1046 and maintaining a stable and safe cooking environment.

[0100] Overall, the design of 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 flavor enhancement of the food. This design has advantages in enhancing the aroma and taste of food and provides users with a better cooking experience.

[0101] In one embodiment, the switching device 114 is optionally valve-shaped and is located at the portion where the exhaust pipe 112 communicates with the steam pipe section. This design allows the switching device 114 to switch between different positions, thereby controlling the flow direction and discharge of steam.

[0102] As can be understood, the exhaust pipe 112 and the steam pipe are connected to form a three-way structure. The switching device 114 can select the condensation and discharge paths of the steam as needed, thereby precisely controlling the flow and release of aromatic substances during the cooking process, achieving the purpose of enhancing the aroma and flavor of the ingredients. This design provides users with a better cooking experience and makes the cooking equipment more intelligent and efficient.

[0103] In some embodiments, optionally, as Figure 8 As shown, the provision of solid heat exchanger 1082 can utilize its high thermal conductivity to accelerate the condensation process of steam, quickly transferring heat from the steam to the liquid, and achieving efficient condensation. It is understood that the thermal conductivity of solid heat exchanger 1082 is greater than the thermal conductivity of the wall material of condensation line 103, and solid heat exchanger 1082 fits snugly against condensation line 103, ensuring that heat can be quickly transferred to solid heat exchanger 1082. This allows solid heat exchanger 1082 to more quickly absorb and conduct heat from condensation line 103, achieving 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, as Figure 9 As shown, the condensing device 1022 is presented in the form of liquid condensation, specifically a liquid heat exchange device 1084 consisting of a liquid storage tank 1085 and a coolant 1086 for condensation. When the steam enters the liquid heat exchange device 1084 through the condensing line 103, it comes into contact with the coolant 1086 filled in the liquid storage tank 1085. The heat in the steam will be 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 a 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, avoiding the loss of valuable components such as aroma, and achieving a fragrance enhancement effect.

[0106] In some embodiments, optionally, as Figure 4 As shown, a fan 1088 is provided. When steam passes through the condensing line 103 and enters the condensing device 1022, the fan 1088 blows air toward the condensing line 103, accelerating the cooling process of the steam and causing the steam to condense into liquid quickly. 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] Condensing module: mainly consists of four parts, 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 solid contact heat dissipation dominated, such as metal, etc., which can be contacted with the passage, and the heat in the passage is dissipated by the thermal conductivity of the metal; it can also be liquid contact heat dissipation dominated, such as immersing the passage in water or directly passing the steam into the water, which utilizes the high specific heat capacity of water to quickly cool down; it can also be airflow heat dissipation dominated, such as using a fan to increase forced convection to dissipate heat in the passage to the air. The passage can be an actual existing pipeline, or a waterway without pipeline (using external forces such as gravity to form a certain waterway). The passage switcher is located between the steam port end and the passage front end, and the exhaust port is located at the other end of the passage switcher, forming a three-way channel with the passage front end and the steam port end. The function of the passage switcher is to switch the channel, so that the steam port is connected to the passage (steam enters the channel to condense), or the steam port is connected to the exhaust port (steam is directly discharged into the air).

[0109] The reflux module mainly consists of two parts, a water collection bin and a water passage (i.e. water pipe section), the liquid coming out of the condensing module enters the water collection bin, and flows back to the cooking cavity along the water passage to continue participating in cooking. The main function of the water collection bin is to store the condensed liquid, and the water passage is to allow the condensed liquid to enter the cooking cavity.

[0110] The use steps of the above specific embodiments are as follows:

[0111] Start cooking: the user puts the food into the cooking cavity and selects the cooking program.

[0112] Warming up: the heating module starts to work, heating 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 condensing passage is switched to connect the steam port and the exhaust port, and the aroma and steam in the food start to escape to the air above the cooking cavity 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 significant steam, and can be increased or decreased accordingly if it is negative or positive pressure). When the duration reaches t1, where t1 ≥ 2min or t1 ≥ 10% t (t is the total time greater than 90°C), the condensation passage switches to the steam port and connects 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 optimal.

[0114] Cooking is finished.

[0115] Alternatively, there is an embodiment where the wine is aged first and then flavored.

[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 the 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 path is switched to connect the steam port and the exhaust port, and the aroma and steam in the food begin to escape 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 stale smell: 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 above 90°C). At this time, the condensation path is still switched to connect 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 smell of the food (stale smell is produced by fat oxidation, small molecules are volatile, and are very easy to spread in the early stage of cooking. The content of stale smell components in steam condensate at different boiling stages changes as shown in the figure below). Figure 10 As shown), this stage migrates through time.

[0121] Condensation Reflux: The heating module continues to operate, and the condensation path switches to the steam port, connecting it to the passage. The aroma and steam from the food continue to escape to the top of the cooking cavity, entering the passage through the steam port. The steam and aroma are then condensed into liquid by the condenser, entering the water collection chamber and flowing back into the cooking cavity through the water passage, recovering the aroma until the food is cooked or the desired cooking effect is achieved. The water condensed by the condenser accounts for at least 10% of the water lost during cooking, with condensation of at least 30% being optimal.

[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 → Expel steam → Condensate 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 path is switched to connect the steam port and the exhaust port, and the aroma and steam in the food begin to escape 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 path 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, thereby removing the steam part with lower aroma concentration in the early stage, and applying the condensation effect of the condenser to the steam part with high aroma concentration. This stage migrates through time, and the duration is t2, where 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 operate, and the condensation path switches to the steam port, connecting it to the passage. The aroma and steam from the food continue to escape to the top of the cooking cavity, entering the passage through the steam port. The steam and aroma are then condensed into liquid by the condenser, entering the water collection chamber and flowing back into the cooking cavity through the water passage, recovering the aroma until the food is cooked or the desired cooking effect is achieved. The water condensed by the condenser accounts for at least 10% of the water lost during cooking, with condensation of at least 30% being optimal.

[0131] Cooking is finished.

[0132] The cooking process can also be: start cooking → heating up → steam discharge → condensation return flow → steam discharge → end of cooking, and the condenser focuses on condensing the steam in the middle section.

[0133] The content of the flavor components in the steam condensate water in different boiling stages can change as shown in Figure 11 The content of the aging components can change as shown in Figure 10 .

[0134] Another aspect of the present application provides an embodiment of a cooking method for the cooking device 1000 of any of the above embodiments, which can include the following steps as shown in Figure 6 .

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

[0136] Step S104: When the cooking device is in a 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 station so that the steam port is in communication with the exhaust port;

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

[0138] Step S106: If the duration exceeds a first preset time length, control the switching device to switch to the first switching station 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 water dripping port.

[0139] The cooking method provided in this embodiment is used for the cooking device 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 provides appropriate 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, steam flows out of the steam port and enters the condensing device through the condensing pipeline. The fan in the condensing device blows towards the steam in the condensing pipeline to accelerate the condensation process and quickly convert it into a liquid state. The liquid formed after condensation is collected in the water collection bin and flows out through the water dripping port. Such liquid can flow back to the cooking cavity to provide flavoring effect for the ingredients.

[0140] In the cooking device, the current air pressure can be detected in real time by a sensor, and the corresponding steam generation temperature range can be calculated according to the air pressure value. In this way, the steam temperature during cooking can be adjusted according to the air pressure changes in different regions or use environments. Of course, the steam generation temperature range can also be a fixed default value set by the manufacturer.

[0141] The entire cooking method controls the temperature within the cooking chamber and the operation of the condenser to condense and recirculate steam, capturing and preserving the aroma components within the steam to prevent their loss. These components are then released at the appropriate time, resulting in a fragrant aroma upon opening the lid and enhancing the flavor of the ingredients. This method allows for adjustments to the cooking temperature and condensation efficiency to suit 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, if 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 second switching position operation will be executed 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 actual conditions, and the steam condensation and reflux process can be controlled more flexibly.

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

[0144] If the duration exceeds a second preset time, the switching device remains in the second switching position. Furthermore, depending on the conditions, 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 the temperature in the cooking chamber remains within the steam generation temperature range. This setting means that during the cooking process, if the duration exceeds the second preset time, the switching device will remain in the second switching position and will not perform the operations of the first switching position, that is, the condensation and liquid reflux processes will not occur. This may be intended to extend the time that steam remains in the cooking chamber in certain circumstances to better extract the aromatic substances in the food.

[0145] In short, since the first preset duration is greater than the second preset duration, the second preset duration can flexibly control the timing of condensation and reflux to achieve a better aroma enhancement effect and enhance the aroma of ingredients. This design takes into account different cooking needs and the characteristics of ingredients, allowing the cooking device to intelligently control the release and preservation of aroma according to specific circumstances.

[0146] In the cooking device, the start and end times of the first preset duration 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 during the cooking process. Specifically, the start time of the first preset duration is determined by monitoring the liquid loss and condensation parameters during the cooking process. When the liquid loss reaches a certain level and the proportion of condensable liquid meets preset conditions, the switching device will execute the operation of the first switching position, switching the condensing device to the condensation state and beginning to condense the steam flowing into the condensation line from the steam port.

[0147] The expiration time of the first preset duration is also determined based on the liquid loss and condensation parameters. When liquid loss reaches a certain level and the proportion of condensable liquid no longer meets the preset conditions, the switching device will execute the second switching position, keeping the condensation device in a closed state and discontinuing the condensation and liquid reflux processes.

[0148] In short, the condensation parameters of the condensing device are key factors in determining the start and end times of the first preset duration. Based on liquid loss and the proportion of condensable liquid, the cooking device can intelligently control the operating state of the condensing device to achieve optimal aroma enhancement and flavor enhancement. This design, which takes into account the actual situation of liquid loss, allows the cooking device to automatically adjust the condensation timing based on the characteristics of different ingredients and the cooking process, ensuring effective extraction and preservation of aroma.

[0149] Alternatively, as Figure 7 As shown, an 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, the various processes of the above-mentioned cooking method embodiment are 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, the heating device is controlled to operate so that the temperature in the cooking cavity is within the steam generation temperature range, and the switching device is controlled 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 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 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, the various processes of the above-mentioned cooking method embodiment are 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. The communication interface and the processor are coupled. 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 equipment, cooking method, readable storage medium and chip provided by the present invention, aromatic substances in the steam are captured during the cooking process, converted into liquid through a condensation device, and finally released into the cooking cavity, thereby achieving the effect of enhancing the aroma of the food and increasing the flavor.

[0157] In the present invention, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance. The term "plurality" refers to two or more, unless expressly limited otherwise. Terms such as "installed," "connected," "connected," and "fixed" should be interpreted broadly. For example, "connected" can mean a fixed connection, a detachable connection, or an integral connection; "connected" can mean a direct connection or an indirect connection through an intermediary. Those skilled in the art will understand the specific meanings of these terms in the present invention based on specific circumstances.

[0158] In the description of the present invention, it should be understood that the directions or positional relationships indicated by terms such as "up", "down", "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 direction. Therefore, they should not be understood as limiting the present invention.

[0159] Throughout this specification, terms such as "one embodiment," "some embodiments," and "specific embodiments" mean that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. In this specification, schematic representations of these terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0160] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A cooking device, characterized in that: include: A condensation assembly, the condensation assembly comprising a corresponding condensation pipeline and a condensation device, the two ends of the condensation pipeline being 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 pipe, 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; In which, when the upper cover is buckled onto the pot body, the switching device is in the first switching position, the steam port and the drip outlet are respectively connected to the cooking cavity through the condensation pipe, and the gas flowing into the condensation pipe from the steam port is condensed by the condensation device to form a liquid that can flow into the cooking cavity through the drip outlet. 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 pipe. Under the second switching position, steam will not enter the condensation pipe, and the steam pipe sections of the exhaust pipe and the condensation pipe are connected to form a three-way structure.

2. The cooking device according to claim 1, wherein The condensation pipeline specifically includes a steam pipe section and a water pipe section, and the condensation device specifically includes: A water collecting tank is provided on the condensation pipeline, and the water collecting tank is respectively connected to the steam pipe section and the water pipe section. 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 port through the water pipe section.

3. The cooking device according to claim 2, characterized in that The condensing component 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, wherein: The water collecting bin is provided on the side of the cooking cavity, and the cooking device further comprises: A driving device is provided on the water pipe section, and is used for driving the liquid in the water collecting 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, wherein The condensation pipeline specifically includes a steam pipe section and a water pipe section, and the cooking device further includes: A water collecting tank, wherein the condensing device is arranged in the water collecting tank, one end of the steam pipe section is arranged toward the condensing device, and 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 tank, and the liquid in the water collecting tank flows out from the drip outlet 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 pipe 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 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.

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 comprises a liquid storage tank and 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: For the cooking device according to any one of claims 1 to 11, 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 during which 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 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 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, wherein 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 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 in 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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