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; the switching device is arranged opposite to the water dripping opening, and the switching device is provided with a first station used for controlling the condensation pipeline to be opened and a second station used for controlling the condensation pipeline to be closed; wherein the switch device is located at a first station, and gas flowing into the condensation pipeline from the steam opening is condensed by the condensation device to form liquid capable of flowing into the cooking cavity through the water dripping opening. By means of the scheme, aroma substances in steam can be captured in the cooking process and converted into liquid through the condensing device, the liquid is finally released into the cooking cavity, and the effect of improving the aroma of food materials and enhancing the aroma is achieved.

Description

Technical Field

[0001] The present invention relates to the 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 correspondingly arranged condensation pipeline and a condensation device, 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; a switch device, arranged opposite to the drip port, the switch device has a first position for controlling the opening of the condensation pipeline and a second position for controlling the closing of the condensation pipeline; wherein, when the upper cover is buckled on the pot body, the switch device is in the first position, the steam port and the drip port are respectively connected to the cooking cavity, and 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.

[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 by setting a switch device opposite to the drip outlet, the two positions thereof can be used to realize the opening and closing of the pipeline. Specifically, the first position is used to control the opening of the condensation pipeline, and the second position is used to control the closing of the condensation pipeline. During the cooking process, when the upper cover is buckled on the pot body, the switch device is located at the first position, and the steam port and the drip outlet are respectively connected to the cooking cavity. Steam flows into the condensation pipeline from the steam port, condenses into liquid through the condensation device, and then flows back into the cooking cavity through the drip outlet, realizing the recovery and aroma enhancement effect of the aroma. The switch device controls the state of the condensation pipeline, and according to the needs of the cooking process, it is switched to the second position at the right time to realize the closing of the condensation pipeline, so that the steam no longer flows into the condensation pipeline. This helps to regulate the temperature and humidity of the cooking cavity to achieve the best cooking effect.

[0013] In short, this cooking equipment realizes the precise control and utilization of steam and aroma during the cooking process through the reasonable design of the condensation component and the switch device, so as to achieve the purpose of enhancing the aroma and flavor of the food.

[0014] 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.

[0015] 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; wherein, the switch device is arranged on the water pipe section, and the switch device is used to control the connection and disconnection of the water collecting tank and the cooking cavity.

[0016] 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.

[0017] 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.

[0018] It should be added that the switch device is located on the water pipe section and is used to control the on-off between the water collection bin and the cooking cavity. By controlling the state of the switch device, it is possible to adjust whether the liquid in the water collection bin flows into the cooking cavity. When necessary, the switch device is turned on to allow the liquid in the water collection bin to flow back into the cooking cavity. In this way, the liquid in the cooking cavity is not only the raw material for cooking ingredients, but also contains the aroma components condensed from the steam.

[0019] By properly controlling the on and off states of the switch device, the aroma can be captured, recovered and released during the cooking process, thereby achieving the effect of enhancing the aroma and flavor of the ingredients.

[0020] 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.

[0021] 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.

[0022] 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.

[0023] 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.

[0024] 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.

[0025] 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.

[0026] 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.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] Furthermore, the condensing device and the water collecting tank are arranged integrally.

[0033] 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.

[0034] 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.

[0035] Among them, solid heat exchange components include but are not limited to metal sheets, fins, metal plates, etc.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] 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.

[0040] In some technical solutions, optionally, it also includes: an atomizing device, which is arranged at the dripping outlet, and the atomizing device is used to convert the liquid in the condensation pipeline into water mist.

[0041] In this technical solution, by arranging an atomizing device at the dripping port, the liquid in the condensation pipeline can be finely dispersed into tiny water mist particles. These water mist particles can fully contact with the rice to make the rice fragrant.

[0042] In some technical solutions, optionally, the switch device includes an electromagnetic switch and / or a gravity switch.

[0043] In this technical solution, when the switch device is selected as a switch structure using the electromagnetic or gravity principle, intermittent startup can be achieved, so that water intermittently flows back through the water passage into the cooking cavity. Specifically, if the switch device is an electromagnetic switch, the backflow is performed by presetting the opening and closing time of the electromagnetic switch, the electromagnetic opening time is t1, and the electromagnetic switch closing time is t2, where t1:t2 is between 1 / 10 and 600 / 1. If the switch device is a gravity switch, it is opened and closed by the weight of the condensed water, and the weight required for opening and closing is w1, and the range of w1 is between 1g and 70g.

[0044] 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 first steam generating temperature range and a second steam generating 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 first steam generating temperature range; determining the duration of the temperature being within the first steam generating temperature range; controlling the condensing device to condense the steam flowing into the condensing pipeline from the steam port, and controlling the switch device to remain in the second position; when the duration exceeds a first preset time, if the temperature is within the second steam generating temperature range, controlling the switch device to switch to the first position, and the generated liquid flows back to the cooking cavity through the drip outlet; wherein the lower limit value of the first steam generating temperature range is less than the lower limit value of the second steam generating temperature range.

[0045] 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, that is, according to the first steam generation temperature range and the second steam generation 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 condensing device condenses the steam in the condensing line and quickly converts 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.

[0046] 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 default fixed value set by the factory.

[0047] It should be added that after turning on the heating device, the temperature in the cooking cavity needs to be maintained within the first steam generation temperature range, which helps to retain the aroma and liquid components of the food. The condensing device is controlled to condense the steam flowing into the condensation pipeline from the steam port, so that the moisture and aroma components in the steam will be condensed into liquid for subsequent use. The control switch device is kept in the second position so that the condensing device continues to work and condenses the steam into liquid. The temperature is continuously monitored to determine whether the temperature is within the first steam generation temperature range, and the duration is recorded. If the duration exceeds the first preset time and the temperature is within the second steam generation temperature range, the control switch device is switched to the first position so that the liquid flows back to the cooking cavity through the drip port.

[0048] 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.

[0049] 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.

[0050] In this technical solution, the first preset time can be a fixed time value, or can be related to the total time within the temperature range of the steam generation temperature according to the temperature in the cooking cavity. This setting can be flexibly adjusted according to specific cooking needs to ensure that the best cooking effect can be achieved in different situations. This flexibility can be adjusted according to actual ingredients and cooking methods to obtain better taste and aroma.

[0051] In some technical solutions, optionally, it also includes: when the duration exceeds the first preset time, if the temperature exceeds the upper limit of the first steam generating temperature range, obtaining a third temperature range under the current air pressure; controlling the switch device to switch to the first position, and controlling the heating device and the atomization device to operate so that the temperature in the cooking cavity is within the third temperature range.

[0052] In this technical solution, if the temperature of the cooking cavity exceeds the upper limit of the first steam generation temperature range when the duration exceeds the first preset time, the third temperature range will be obtained according to the current air pressure. In this case, the switch device will be controlled to switch to the first position, and the operation of the heating device and the atomization device will be controlled at the same time to ensure that the temperature in the cooking cavity is maintained within the third temperature range. This design can ensure that even if the temperature exceeds the upper limit of the first range, the temperature can continue to be controlled within the appropriate range for cooking to achieve a better cooking effect.

[0053] In some technical solutions, optionally, it also includes: in the case where the switch device is an electromagnetic switch, if the duration exceeds a first preset time and the temperature is within the second steam generating temperature range, the switch device is controlled to periodically switch between the first station and the second station; or in the case where the switch device is a gravity switch, if the duration exceeds a first preset time and the temperature is within the second steam generating temperature range, the switch device is periodically switched between the first station and the second station according to the weight located above the switch device.

[0054] In this technical solution, if the switch device is an electromagnetic switch, and when the duration exceeds the first preset time and the temperature is within the second steam generation temperature range, a periodic switching method can be adopted, that is, switching between the first station and the second station to control the switch state of the condensing device. If the switch device is a gravity switch, and when the duration exceeds the first preset time and the temperature is within the second steam generation temperature range, the switch device can be periodically switched according to the weight above the switch device. This design uses the effect of gravity to control the switching of the switch state according to the weight change to achieve the corresponding regulation effect.

[0055] An embodiment of the third aspect of the present invention provides a cooking device, which includes a processor, a memory, and a program or instruction stored in the memory and executable on the processor, and when the program or instruction is executed by the processor, the steps of the method of the second aspect are implemented.

[0056] An embodiment of the fourth aspect of the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of the method of the second aspect are implemented.

[0057] An embodiment of the fifth aspect of the present invention provides a chip, the chip includes a processor and a communication interface, the communication interface and the processor are coupled, and the processor is used to run programs or instructions to implement the steps of the method of the second aspect.

[0058] 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

[0059] Figure 1 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0060] Figure 2 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0061] Figure 3 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0062] Figure 4 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0063] Figure 5 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0064] Figure 6 A schematic diagram of a cooking method according to an embodiment of the present application is shown;

[0065] Figure 7 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0066] Figure 8 A schematic structural diagram of a solid heat exchange element according to an embodiment of the present application is shown;

[0067] Fig. 9 A schematic structural diagram of a liquid heat exchange device according to an embodiment of the present application is shown.

[0068] in, Figures 1 to 5 and Figures 7 to 9 The corresponding relationship between the reference numerals and the component names is as follows:

[0069] 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; 116: switch device; 118: atomizing device. DETAILED DESCRIPTION

[0070] 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.

[0071] 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.

[0072] The following is combined with Figures 1 to 9 , the cooking device and cooking method, readable storage medium and chip provided in the embodiments of the present application are described in detail through specific embodiments and their application scenarios.

[0073] This embodiment provides a cooking device 1000, such as Figure 1As 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.

[0074] 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.

[0075] It should be emphasized that by setting the switch device 116 opposite to the drip port 1028, the two positions thereof can be used to realize the opening and closing of the pipeline. Specifically, the first position is used to control the opening of the condensation pipeline 103, and the second position is used to control the closing of the condensation pipeline 103. During the cooking process, when the upper cover is buckled on the pot body, the switch device 116 is located at the first position, and the steam port and the drip port 1028 are respectively connected to the cooking cavity. Steam flows into the condensation pipeline 103 from the steam port, condenses into liquid through the condensation device, and then flows back into the cooking cavity through the drip port 1028, realizing the recovery and aroma enhancement effect of the aroma. The switch device 116 controls the state of the condensation pipeline 103, and according to the needs of the cooking process, it is switched to the second position at an appropriate time to realize the closing of the condensation pipeline 103, so that the steam no longer flows into the condensation pipeline 103. This helps to regulate the temperature and humidity of the cooking cavity to achieve the best cooking effect.

[0076] In summary, this cooking device achieves precise control and utilization of steam and aroma during the cooking process through the reasonable design of the condensation component and the switch device 116, so as to achieve the purpose of enhancing the aroma and flavor of the food.

[0077] 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.

[0078] 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.

[0079] 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.

[0080] It should be added that the switch device 116 is located on the water pipe section and is used to control the on / off between the water collection bin and the cooking cavity. By controlling the state of the switch device 116, it is possible to adjust whether the liquid in the water collection bin flows into the cooking cavity. When necessary, the switch device 116 is turned on to allow the liquid in the water collection bin to flow back into the cooking cavity. In this way, the liquid in the cooking cavity is not only the raw material for cooking ingredients, but also contains the aroma components condensed from the steam.

[0081] By properly controlling the on / off state of the switch device 116, the aroma can be captured, recovered and released during the cooking process, thereby achieving the effect of increasing the aroma and enhancing the flavor of the food.

[0082] In a specific embodiment, a specific structure is provided, in which an aroma condensation module and a reflux module are added to a conventional cooking appliance (electric rice cooker, pressure cooker, etc.).

[0083] Condensation module: It mainly consists of two parts, a condenser (i.e., condensing device 1022) and a passage (i.e., steam pipe section 1032 in condensation pipeline 103). 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 1046 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 to quickly cool down by using the high specific heat capacity of water; it can also be mainly airflow heat dissipation, such as using a fan 1088 to increase forced convection to dissipate the heat in the passage into the air. The passage can be an actual existing pipeline or a waterway without a pipeline (using external forces such as gravity to form a certain waterway with water).

[0084] Reflux module: mainly composed of two parts, the water collection tank 1024 and the water passage (i.e., the water pipe section 1034). The liquid coming out of the condensation module enters the water collection tank 1024 and flows back to the cooking cavity 1046 along the water passage to continue cooking. The function of the water collection tank 1024 is mainly to store the condensed liquid, and the water passage allows the condensed liquid to enter the cooking cavity 1046.

[0085] By condensing the water vapor and aroma during the cooking stage to form an aromatic aqueous solution, and then releasing the aromatic aqueous solution back into the cooking cavity 1046, the aroma of the rice can be better retained and the loss of aroma can be reduced.

[0086] The steps to use are as follows:

[0087] Preparation: The user places the ingredients into the cooking cavity 1046

[0088] Heating: The heating module starts to work and heats the food in the cooking cavity 1046 to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity 1046 and enter the passage through the steam port 1026. At this time, the steam and aroma begin to be condensed into liquid by the condenser and enter the water collection tank 1024. At this time, the passage switch is closed and water cannot enter the inner pot.

[0089] Aroma reflux: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 90°C (obvious steam can be generated above 90°C under one atmosphere, and it can be increased or decreased accordingly if it is negative pressure or positive pressure), the aroma and steam in the food continue to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma are continuously condensed into liquid by the condenser and continue to enter the water collection bin, and the passage switch is continuously closed. When time t1 passes, where t1 ≥ 5min or t1 ≥ 30% t (t is the total time greater than 90°C), the passage switch is opened, and water flows back into the cooking cavity through the water passage to recover the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0090] Final: Cooking is over.

[0091] In another embodiment, there is a difference from the above specific embodiment in the step of aroma reflux. The steps in this embodiment are as follows: the heating module continues to work, controlling the cooking temperature T2, T2 ≥ 95°C, the aroma and steam in the food continue to escape to the top of the cooking cavity through the steam port into the passage, at this time the steam and aroma continue to be condensed into liquid by the condenser, continue to enter the water collection bin, and the passage switch continues to be closed. When time t1 has passed, where t1 ≥ 5min or t1 ≥ 40% t (t is the total time greater than 90°C), at this time the top layer of the rice is no longer obviously immersed in water, the passage switch is opened, and water flows back into the cooking cavity through the water passage, and these recycled aroma substances are fully in contact with the rice to make the rice fragrant, and this process is carried out until the food is cooked or the preset cooking effect is achieved.

[0092] 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.

[0093] 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.

[0094] In some embodiments, optionally, Figure 4 and Figure 5As shown, the water collecting bin 1024 is placed on the side of the cooking cavity 1046. At the same time, the cooking device 1000 also includes a driving device 106, which is located on the water pipe section 1034 and is used to drive the liquid in the water collecting bin 1024 to flow out from the dripping port 1028 through the water pipe section 1034. This arrangement can better utilize the space of the cooking cavity 1046, and directly place the water collecting bin 1024 on the side of the cavity, thereby reducing the complex structure in the upper cover 1044. The function of the driving device 106 is to control the flow speed and direction of the liquid, so that it flows out of the water collecting bin 1024, enters the dripping port 1028 through the water pipe section 1034, and is finally released into the cooking cavity 1046.

[0095] 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.

[0096] 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.

[0097] 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.

[0098] 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.

[0099] In some embodiments, optionally, Figure 3As 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.

[0100] Furthermore, the condensing device 1022 and the water collecting tank 1024 are integrally arranged.

[0101] 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.

[0102] The solid heat exchange element 1082 includes but is not limited to metal sheets, fins, metal plates, etc.

[0103] 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.

[0104] In some embodiments, optionally, Figure 4As 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.

[0105] In some embodiments, optionally, an atomizing device 118 is provided at the drip port 1028 to finely disperse the liquid in the condensation pipeline 103 into tiny water mist particles. These water mist particles can fully contact with the rice to enhance the aroma of the rice.

[0106] In a specific embodiment, an atomization module (ie, atomization device 118) is added to convert water into water mist and diffuse it into the cooking cavity.

[0107] The cooking process is as follows:

[0108] Start cooking: The user puts the ingredients into the cooking cavity and starts the cooking process.

[0109] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma begin to be condensed into liquid by the condenser and enter the water collection bin. At this time, the passage switch is closed and water cannot enter the inner pot.

[0110] Cooking: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 95°C. The aroma and steam in the ingredients 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 continue to be condensed into liquid by the condenser and continue to enter the water collection bin. The passage switch continues to be closed. This process is achieved through temperature migration. When the water in the rice is boiled dry, the heating module continues to heat the cooking cavity, which will cause the temperature at the bottom of the rice to rise to above 100°C. When this temperature change is detected, it enters the next stage.

[0111] Stewing rice: The heating module works intermittently to maintain a certain cooking temperature T3, 80℃≤T3≤98°C. At this time, the passage switch is opened, and water flows back into the atomization module through the water passage, and is atomized into water mist and enters the cooking cavity. These aromatic water mists are in full contact with the rice to enhance the flavor of the rice. This process migrates over time, and the process takes between 2-13 minutes.

[0112] Cooking is finished.

[0113] During the cooking stage, returning water mist to the rice cooker can prevent obvious white dripping from the rice.

[0114] In some embodiments, optionally, when the switch device 116 is selected as a switch structure using the electromagnetic or gravity principle, intermittent startup can be achieved, so that water intermittently flows back through the water passage into the cooking cavity. Specifically, if the switch device 116 is an electromagnetic switch, the backflow is performed by presetting the opening and closing time of the electromagnetic switch, the electromagnetic opening time is t1, and the electromagnetic switch closing time is t2, where t1:t2 is between 1 / 10 and 600 / 1. If the switch device 116 is a gravity switch, it is opened and closed by the weight of the condensed water, and the weight required for opening and closing is w1, and the range of w1 is between 1g and 70g.

[0115] In a specific embodiment, the cooking process is as follows according to the total amount / time intermittent reflux:

[0116] Start cooking: The user puts the ingredients into the cooking cavity and starts the cooking process.

[0117] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma begin to be condensed into liquid by the condenser and enter the water collection bin. At this time, the electromagnetic / gravity switch is closed and water cannot enter the inner pot.

[0118] Aroma reflux: The heating module continues to work to control the cooking temperature T2, T2 ≥ 95°C. 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 continue to be condensed into liquid by the condenser and continue to enter the water collection bin. The electromagnetic / gravity switch continues to open and close, causing water to intermittently 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.

[0119] (1) If it is an electromagnetic switch: the reflow is performed by presetting the opening and closing time of the electromagnetic switch, the electromagnetic opening time is t1, and the electromagnetic switch closing time is t2, where t1:t2 is between 1 / 10 and 600 / 1.

[0120] (2) If it is a gravity switch: the switch is opened and closed by the weight of the condensed water. The weight required for opening and closing is w1, and the range of w1 is between 1 and 70g.

[0121] Cooking is finished.

[0122] 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:

[0123] Step S102: obtaining a first steam generation temperature range and a second steam generation temperature range;

[0124] Step S104: when the cooking device is in a cooking state, controlling the heating device to operate so that the temperature in the cooking cavity is within a first steam generating temperature range;

[0125] Step S106: determining the duration of the temperature being in the first steam generation temperature range;

[0126] Step S108: controlling the condensing device to condense the steam flowing into the condensing pipeline from the steam port, and controlling the switch device to remain in the second position;

[0127] Step S110: When the duration exceeds the first preset time, if the temperature is within the second steam generation temperature range, the switch device is controlled to switch to the first position, and the generated liquid flows back to the cooking cavity through the drip port.

[0128] 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, that is, according to the first steam generation temperature range and the second steam generation 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.

[0129] 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 default fixed value set by the factory.

[0130] It should be added that after turning on the heating device, the temperature in the cooking cavity needs to be maintained within the first steam generation temperature range, which helps to retain the aroma and liquid components of the food. The condensing device is controlled to condense the steam flowing into the condensation pipeline from the steam port, so that the moisture and aroma components in the steam will be condensed into liquid for subsequent use. The control switch device is kept in the second position so that the condensing device continues to work and condenses the steam into liquid. The temperature is continuously monitored to determine whether the temperature is within the first steam generation temperature range, and the duration is recorded. If the duration exceeds the first preset time and the temperature is within the second steam generation temperature range, the control switch device is switched to the first position so that the liquid flows back to the cooking cavity through the drip port.

[0131] 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.

[0132] In some embodiments, optionally, the first preset time is a fixed value, or the first preset time is related to the total time that the temperature in the cooking cavity is within the steam generation temperature range.

[0133] The first preset time can be a fixed time value, or can be related to the total time within the temperature range of the steam generation temperature according to the temperature in the cooking cavity. This setting can be flexibly adjusted according to specific cooking needs to ensure that the best cooking effect can be achieved in different situations. This flexibility can be adjusted according to actual ingredients and cooking methods to obtain better taste and aroma.

[0134] In some embodiments, optionally, it also includes: when the duration exceeds the first preset time, if the temperature exceeds the upper limit of the first steam generating temperature range, obtaining a third temperature range under the current air pressure; controlling the switch device to switch to the first position, and controlling the heating device and the atomization device to operate so that the temperature in the cooking cavity is within the third temperature range.

[0135] If the temperature of the cooking cavity exceeds the upper limit of the first steam generation temperature range when the duration exceeds the first preset time, the third temperature range will be obtained according to the current air pressure. In this case, the switch device will be controlled to switch to the first position, and the operation of the heating device and the atomization device will be controlled at the same time to ensure that the temperature in the cooking cavity is maintained within the third temperature range. This design ensures that even if the temperature exceeds the upper limit of the first range, the temperature can continue to be controlled within the appropriate range for cooking to achieve a better cooking effect.

[0136] In some embodiments, optionally, it also includes: in the case where the switch device is an electromagnetic switch, if the duration exceeds a first preset time and the temperature is within the second steam generating temperature range, controlling the switch device to periodically switch between the first station and the second station; or in the case where the switch device is a gravity switch, if the duration exceeds a first preset time and the temperature is within the second steam generating temperature range, the switch device periodically switches between the first station and the second station according to the weight above the switch device.

[0137] If the switch device is an electromagnetic switch, and when the duration exceeds the first preset time and the temperature is within the second steam generation temperature range, a periodic switching method can be adopted, that is, switching between the first station and the second station to control the switch state of the condensing device. If the switch device is a gravity switch, and when the duration exceeds the first preset time and the temperature is within the second steam generation temperature range, the switch device can be periodically switched according to the weight above the switch device. This design uses the effect of gravity to control the switching of the switch state according to the weight change to achieve the corresponding regulation effect.

[0138] 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.

[0139] 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.

[0140] Among them, the processor 1110 is used to obtain a first steam generation temperature range and a second steam generation temperature range under the current air pressure; when the cooking equipment is in a cooking state, the heating device is controlled to operate so that the temperature in the cooking cavity is within the first steam generation temperature range; the duration of the temperature being within the first steam generation temperature range is determined; the condensing device is controlled to condense the steam flowing into the condensation pipeline from the steam port, and the switch device is controlled to remain in the second position; when the duration exceeds a first preset time, if the temperature is within the second steam generation temperature range, the switch device is controlled to switch to the first position, and the generated liquid flows back to the cooking cavity through the drip outlet; wherein, the lower limit value of the first steam generation temperature range is less than the lower limit value of the second steam generation temperature range.

[0141] 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.

[0142] 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.

[0143] 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.

[0144] 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.

[0145] 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.

[0146] 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.

[0147] 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.

[0148] 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.

[0149] 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; A switch device is arranged opposite to the drip port, and the switch device has a first position for controlling the opening of the condensation pipeline and a second position for controlling the closing of the condensation pipeline; Wherein, when the upper cover is buckled onto the pot body, the switch device is in the first position, the steam port and the drip port are respectively connected to the cooking cavity, and 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.

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, and 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; Wherein, the switch device is arranged on the water pipe section, and the switch device is used to control the connection and disconnection between the water collecting bin and the cooking cavity.

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 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.

8. 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.

9. 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.

10. The cooking device according to any one of claims 1 to 6, characterized in that: Also includes: An atomizing device is arranged at the dripping port, and is used for converting the liquid in the condensation pipeline into water mist.

11. The cooking device according to any one of claims 1 to 6, characterized in that: The switch device includes an electromagnetic switch and / or a gravity switch.

12. A cooking method, characterized in that: The cooking device according to any one of claims 1 to 11, wherein the cooking method comprises: Acquire a first steam generation temperature range and a second 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 first steam generating temperature range; determining a duration that the temperature is within the first steam generating temperature range; Controlling the condensing device to condense the steam flowing into the condensing pipeline from the steam port, and controlling the switch device to remain in the second position; When the duration exceeds the first preset time, if the temperature is within the second steam generation temperature range, the switch device is controlled to switch to the first position, and the generated liquid flows back to the cooking cavity through the drip port; Wherein, the lower limit value of the first steam generation temperature range is smaller than the lower limit value of the second steam generation temperature range.

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: In the case where the duration exceeds the first preset duration, if the temperature exceeds the upper limit of the first steam generation temperature range, obtaining a third temperature range under the current air pressure; The switch device is controlled to switch to the first working position, and the heating device and the atomizing device are controlled to operate so that the temperature in the cooking cavity is within the third temperature range.

15. The cooking method according to claim 12, characterized in that: Also includes: In the case where the switch device is an electromagnetic switch, if the duration exceeds a first preset duration and the temperature is within the second steam generation temperature range, the switch device is controlled to periodically switch between the first station and the second station; or In the case where the switch device is a gravity switch, if the duration exceeds a first preset time and the temperature is within the second steam generating temperature range, the switch device periodically switches between the first station and the second station according to the weight above the switch device.

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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