Stirring equipment, cooking method and readable storage medium

Abstract

The embodiment of the invention provides stirring equipment, a cooking method and a readable storage medium, the stirring 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; a cooking cavity, a heating device for heating the cooking cavity and a crushing device for crushing and stirring food materials in the cooking cavity are arranged in the cooking body; wherein the steam opening and the water dripping opening are respectively communicated with the cooking cavity, 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 stirring device, a cooking method, and a readable storage medium. Background Art

[0002] At present, when blending equipment such as wall breaking machines and soymilk machines are performing blending operations, the aroma components in the ingredients are usually lost due to heat, fluid disturbance and other reasons, and the aroma of the food obtained after cooking is insufficient. 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 stirring device.

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

[0006] An embodiment of the third aspect of the present invention provides a stirring 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 stirring device, including: a condensation component, the condensation component includes a corresponding condensation pipeline and a condensation device, and the two ends of the condensation pipeline are respectively a steam port and a drip port; a cooking body, the cooking body is provided with a cooking cavity, a heating device for heating the cooking cavity, and a crushing device for crushing and stirring the food in the cooking cavity; wherein 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 stirring device proposed in the present invention includes a cooking body and a condensation component, wherein the cooking body serves as the main structure, and the internal heating device and crushing device are similar to the related structures of 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 component includes a condensation pipeline and a condensation device, which can condense the steam and aroma substances generated in the cooking cavity into liquid. 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 drip port, thereby retaining the aroma of rice.

[0011] It can be understood that when the cooking body is in operation, steam and aroma substances can smoothly enter the condensation pipeline for condensation, and then return to the cooking cavity through the condensation pipeline.

[0012] It should be added that the heating device is responsible for heating the cooking cavity to generate steam and aroma substances. The heating device can be a heating element in a traditional cooking appliance such as a wall breaker and a soy milk maker, and the food can generate aroma and steam in the cooking cavity by heating.

[0013] 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.

[0014] 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.

[0015] 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.

[0016] In some technical solutions, optionally, the condensation component is arranged above the cooking cavity, and the liquid in the water collection bin flows out from the drip outlet through the water pipe section under the action of its own gravity.

[0017] In this technical solution, the condensation assembly is arranged in the upper part of the cooking cavity, which means that the condenser and the passage are located in the upper part of the cooking cavity of the stirring 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.

[0018] 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.

[0019] In some technical solutions, optionally, the water collection bin is arranged on the side of the cooking cavity, and the stirring 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.

[0020] In this technical solution, the water collection bin is placed on the side of the cooking cavity, and the stirring 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 make better use of the space of the cooking cavity, and place the water collection bin directly on the side of the cavity, thereby reducing the complex structure above the cooking cavity. 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, enters the dripping port through the water pipe section, and is finally released into the cooking cavity.

[0021] 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 structure of the stirring equipment relatively simple while ensuring the flow stability and accuracy of the liquid.

[0022] In some technical solutions, optionally, the water collecting bin is arranged on the side of the cooking body, or the water collecting bin is arranged inside the cooking body.

[0023] 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 cooking body can save space inside the cooking body and make 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 cooking 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.

[0024] Placing the water collection tank inside the cooking body can make the entire mixing 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 cooking body. The water collection tank is located inside the cooking 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 cooking body, it may be necessary to disassemble and clean the water collection tank more frequently.

[0025] 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 mixing equipment.

[0026] In some technical schemes, optionally, the condensation pipeline specifically includes a steam pipe section and a water pipe section, and the stirring 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.

[0027] 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.

[0028] Furthermore, the condensing device and the water collecting tank are arranged integrally.

[0029] 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.

[0030] 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.

[0031] Among them, solid heat exchange components include but are not limited to metal sheets, fins, metal plates, etc.

[0032] 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.

[0033] 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.

[0034] 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.

[0035] 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.

[0036] In some technical solutions, optionally, it also includes: a steam heating device, which is arranged corresponding to the water collecting bin, and the steam heating device is used to heat the water collecting bin so that the liquid in the water collecting bin is converted into gas and flows out through the drip port.

[0037] In this technical solution, the steam heating device is located at a position corresponding to the water collection bin, and is mainly used to heat the liquid in the water collection bin, convert it into gas, and release it into the cooking cavity through the drip port. This process further increases the release of aroma and the cooking effect of the food. By using the steam heating device, the condensed liquid in the water collection bin can be heated and converted into gas, further increasing the release of aroma. At the same time, as the liquid is heated and converted, the released gas can spread the carried aroma more evenly into the cooking cavity, enhancing the fragrance of the food.

[0038] In some technical solutions, optionally, it also includes: a partition structure, which is arranged in the cooking cavity, and the partition structure divides the cooking cavity into a first cavity and a second cavity distributed up and down; wherein the partition structure is provided with a through hole.

[0039] In this technical solution, under the action of the partition structure, the cooking cavity is divided into two parts, namely the first cavity and the second cavity, and a through hole is arranged on the partition structure. Through the partition structure and the through hole, the lower part is used for crushing, and the upper part acts as a water seal to prevent the introduction of air and foam during whipping, which is more conducive to the dripping aroma water to directly enter the cooking liquid.

[0040] In some technical solutions, optionally, it also includes: an exhaust branch connected to the steam pipe section, and the exhaust branch is provided with a first switch for switching the gas flow direction; a second switch is provided in the water pipe section.

[0041] In this technical solution, by setting an exhaust branch connected to the steam pipe section and setting a first switch on it, whether the steam is condensed can be controlled. It can be understood that at the beginning of cooking, the main smell is the stale smell of the food, which needs to be discharged outward. After cooking for a period of time, the first switch can be switched to the position where the condensation device condenses the aroma, so that the aroma is condensed. In addition, under the action of the second switch, whether the condensed water flows into the cooking cavity can be controlled to be suitable for different cooking programs.

[0042] An embodiment of the second aspect of the present invention provides a cooking method for the above-mentioned stirring device, the cooking method comprising: obtaining a steam generation temperature range; when the stirring device is in a cooking state, controlling the heating device to operate so that the temperature in the cooking cavity is within the steam generation temperature range, and controlling the crushing device to operate with a first operating parameter; controlling 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.

[0043] According to the cooking method proposed in the present invention, the stirring device mentioned in any of the above technical solutions is used. Specifically, when cooking, the operation of the heating device is controlled according to the characteristics of the cooking ingredients and the required steam temperature range. The heating device will provide an appropriate amount of heat energy to keep the temperature in the cooking cavity within the steam generation temperature range. When the temperature in the cooking cavity reaches the steam generation temperature range, the steam will flow out from the steam port and enter the condensing device through the condensing line. The fan in the condensing device will blow towards the steam in the condensing line to accelerate its condensation process and quickly convert it into a liquid state. The liquid formed after condensation will be collected in the water collection bin and flow out from the dripping port through the water pipe section. Such liquid will flow back to the cooking cavity to provide a flavoring effect for the ingredients.

[0044] Among them, in the stirring 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 according to the air pressure value. In this way, the steam temperature during the cooking process can be adjusted according to the air pressure changes in different regions or usage environments. Of course, the steam generation temperature range can also be a fixed default value set by the factory.

[0045] It can be understood that in this solution, when the stirring device is in a cooking state, the crushing device is controlled to operate with the first operating parameter, and the first operating parameter includes but is not limited to the stirring speed, stirring time, etc.

[0046] 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.

[0047] In some technical schemes, optionally, the steam generation temperature range includes a first temperature range and a second temperature range, and controlling the operation of the heating device specifically includes: controlling the operation of the heating device to make the temperature in the cooking cavity within the first temperature range; determining a first duration during which the temperature is within the first temperature range; when the first duration exceeds a first duration, controlling the operation of the heating device to make the temperature in the cooking cavity within the second temperature range, and controlling the crushing device to operate with second operating parameters.

[0048] In the technical solution, the steam generation temperature range is divided into a first temperature range and a second temperature range, which are set according to the conditions under the current air pressure. The heating device is started to gradually heat up the cooking cavity. Ensure that the temperature of the cooking cavity remains within the first temperature range. This may be to start the cooking process at a lower temperature so that the ingredients are gradually heated. Monitor the time the temperature lasts in the first temperature range, which may be to ensure that the ingredients are preliminarily cooked at a suitable temperature. If the first duration exceeds the preset first time length, it means that the preliminary cooking has been carried out for a period of time. At this time, adjust the operation of the heating device so that the temperature in the cooking cavity reaches the second temperature range. At the same time, start the crushing device and operate it with the second operating parameters. This may be for further cooking and mixing.

[0049] In summary, this cooking method is to process and cook ingredients more delicately at different cooking stages and temperatures. This helps to achieve better cooking results under different cooking needs.

[0050] In some technical schemes, optionally, it also includes: when the temperature in the cooking cavity is within a first temperature range, controlling the first switch of the stirring device to adjust to a position where the cooking cavity is connected to the exhaust branch; when the first duration exceeds the second duration, controlling the first switch of the stirring device to adjust to a position where the cooking cavity is connected to the water collection bin, and controlling the second switch to be closed; when the first duration exceeds the third duration, controlling the second switch to be turned on.

[0051] In this technical solution, when the temperature in the cooking cavity is within the first temperature range, the first switch of the stirring device is controlled to be adjusted to a position where the cooking cavity is connected to the exhaust branch. This may be to release part of the gas through the exhaust branch in the initial cooking stage to prevent excessive pressure.

[0052] If the first duration exceeds the preset second duration, it means that cooking has been going on for a while and further processing is needed. In this case, the first switch of the stirring device is controlled to adjust the position where the cooking cavity is connected to the water collection bin. At the same time, the second switch is closed, which may be to prevent excessive liquid from entering the exhaust branch.

[0053] If the first duration exceeds the third preset duration, it means that cooking has been carried out for a longer time and further control is required. In this case, opening the second switch may be to allow more gas or liquid to enter or leave the cooking cavity from the exhaust branch to adjust the cooking environment.

[0054] In summary, these steps seem to be for adjusting the position of the stirring device at different cooking stages, as well as regulating the flow of gas and liquid in the cooking cavity by controlling the switch of the exhaust branch. These control steps help to make more precise adjustments according to cooking needs to achieve better cooking results.

[0055] An embodiment of the third aspect of the present invention provides a stirring device, which comprises a processor, a memory, and a program or instruction stored in the memory and executable on the processor, wherein the program or instruction implements the steps of the method of the second aspect when executed by the processor.

[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 stirring device according to an embodiment of the present application is shown;

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

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

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

[0063] Figure 5 A schematic structural diagram of a stirring 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 stirring 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: stirring device; 102: condensing component; 1022: condensing device; 1024: water collecting bin; 1026: steam outlet; 1028: drip outlet; 103: condensing pipeline; 1032: steam pipe section; 1034: water pipe section; 1041: cooking body; 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; 128: crushing device; 130: steam heating device; 132: partition structure; 134: exhaust branch; 136: second switch; 138: first switch. 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 stirring 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 stirring device 1000, such as Figure 1As shown, the cooking body 1041 and the condensation assembly 102 are included, wherein the cooking body 1041 is used as the cooking body, and the internal heating device 1048 and the crushing device 128 are similar to the traditional structure. On this basis, the present solution adds the condensation assembly 102, so that the aroma substances in the steam can be captured during the cooking process, and the aroma substances can be 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 assembly 102 includes a condensation pipeline 103 and a condensation device 1022, which 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 when the cooking body is running, 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 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 a wall-breaking machine or a soybean milk machine, and the food can generate aroma and steam in the cooking cavity 1046 by heating.

[0076] 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.

[0077] 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.

[0078] 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 (wall breaking machine, soymilk maker, etc.).

[0079] Condensation module: It mainly consists of two parts, the condenser (i.e., condensing device) and the passage (i.e., condensing pipeline). The purpose of the condenser is to control the temperature of the passage so that the steam and aroma substances coming out of the cooking cavity are condensed into liquid in the passage. The condenser can be mainly solid contact heat dissipation, such as metal, which can be in contact with the passage to dissipate the heat in the passage by using the thermal conductivity of the metal; it can also be mainly liquid contact heat dissipation, such as immersing the passage in water or directly allowing steam to pass into water, using the high specific heat capacity of water to quickly cool down; it can also be mainly airflow heat dissipation, such as using a fan to increase forced convection to dissipate the heat in the passage into the air. The passage can be an actual pipeline or a waterway without pipelines (using external forces such as gravity to form a certain waterway for water).

[0080] Reflux module: It mainly consists of two parts, the separation chamber (i.e., water collection chamber) and the water passage. The liquid coming out of the condensation module enters the separation chamber and flows back to the cooking cavity along the water passage to continue cooking. The separation chamber is mainly used to store the condensed liquid, and the water passage allows the condensed liquid to enter the cooking cavity.

[0081] An aroma recovery device is added to the whipping platform, and high-speed whipping is used to generate high-temperature steam, which is collected in conjunction with an aroma condensation reflux device. This allows cooking at a higher temperature during the whipping process and more aroma components to be recovered at the same time.

[0082] The cooking process is as follows:

[0083] Add ingredients → heat up → make pulp → cooking is finished.

[0084] The steps to use are as follows:

[0085] Putting in food: The user puts food and water into the cooking cavity.

[0086] Heating: The heating system starts to work and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃. 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 separation chamber. During this process, the crushing system can be operated intermittently at a low speed, with a speed of less than 4000r / min and a working time of less than 30s per minute to prevent the food from contacting the bottom for too long.

[0087] Pulping: The heating system continues to work, maintaining the temperature T2, while the crushing system beats intermittently at high speed to crush the food into pulp, where 96℃≤T2≤100℃; during this process, the speed of the crushing system is greater than 6000r / min and the working time is greater than 3min. At this time, 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 separation chamber, and flow back into the cooking cavity through the water passage to recover the aroma substances until the food reaches the preset cooking effect. The water condensed by the condenser accounts for more than 10% of the water lost during cooking, and condensing more than 30% of the water is the best.

[0088] Cooking is finished.

[0089] In some embodiments, optionally, Figure 2 As shown, the condensation assembly 102 is arranged in the upper part of the cooking cavity, which means that the condenser and the passage are located in the upper part of the cooking cavity of the stirring device 1000. During the cooking process, steam and aroma substances will enter the passage of the condenser and then become liquid through the condensation process. The liquid in the water collection bin 1024 flows out from the drip port 1028 through the water pipe section 1034 under the action of its own gravity. This means that the condensed liquid will be collected in the water collection bin 1024, and will flow to the drip port 1028 through the water pipe section 1034 under the action of the gravity of the water collection bin 1024 itself, and then released into the cooking cavity 1046.

[0090] This design can effectively collect and store aroma substances, while achieving liquid reflux and release through natural gravity. The overall effect is to enhance the aroma of food and improve the taste and flavor of food. In addition, due to the use of natural gravity, the design of this condensation component 102 is relatively simple and easy to implement and maintain.

[0091] In some embodiments, optionally, Figure 4 and Figure 5As shown, the water collection bin 1024 is placed on the side of the cooking cavity 1046. At the same time, the stirring 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 collection bin 1024 to flow out from the drip 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 collection bin 1024 on the side of the cavity, thereby reducing the complex structure above the cooking cavity. 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 collection bin 1024, enters the drip port 1028 through the water pipe section 1034, and is finally released into the cooking cavity 1046.

[0092] The backflow 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 stirring device 1000 relatively simple in structure while ensuring the flow stability and accuracy of the liquid.

[0093] In some embodiments, optionally, the overall size ratio and structure may also change according to the different positions of the water collection bin 1024. Figure 5 As shown, placing the water collection bin 1024 on the side of the cooking body 1041 can save the internal space of the cooking body 1041, making the design of the cooking cavity 1046 more concise. This arrangement can ensure that after the liquid flows into the water collection bin 1024 from the condensing device 1022, it flows smoothly out of the cooking body 1041 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 cooking body 1041, the flow path of the liquid is relatively short, and the liquid reflux and release efficiency is high. In addition, since the water collection bin 1024 is located on the side, it may be easier to observe and maintain.

[0094] like Figure 4 As shown, placing the water collection tank 1024 inside the cooking body 1041 can make the appearance of the entire stirring 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 cooking body 1041. The water collection tank 1024 is located inside the cooking body 1041, 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 tank 1024 is located inside the cooking body 1041, the water collection tank 1024 may need to be disassembled and cleaned more frequently.

[0095] It is understandable that the specific arrangement to be selected needs to be considered based on factors such as the specific design requirements, manufacturing process, and user experience of the stirring device 1000.

[0096] In this specific embodiment, the structure different from the previous embodiment is the position of the water collection bin 1024, and the need to add a transmission module (i.e., driving device 106) in the water passage, which needs to overcome the gravity of the water and other forces to move the water to the cooking cavity 1046 to continue cooking. The steps of using the above structure are as follows:

[0097] Preparation: The user puts the ingredients into the cooking cavity 1046.

[0098] Heating: The heating module starts working 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 bin 1024.

[0099] Maintain cooking temperature: The heating module continues to work to maintain the temperature T1. The aroma and steam in the food continue 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 continue to be condensed into liquid by the condenser, enter the water collection bin 1024, and flow back into the cooking cavity 1046 through the water passage (the transmission module is started) to recover the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0100] In some embodiments, optionally, Figure 3 As shown, the condensing device 1022 is arranged inside the water collecting bin 1024. Since one end of the steam pipe section 1032 is directly facing the condensing device 1022, the steam will directly contact the condensing device 1022 after flowing out, and will be condensed and liquefied to form liquid under the action of the condensing device 1022, and then fall into the water collecting bin 1024, and then flow back into the cooking cavity 1046. The steam and aroma generated during the cooking process can be effectively collected and condensed without losing most of the aroma components, and the condensed liquid is released back into the cooking cavity 1046, so that the aroma of the food can be enhanced and improved, achieving the effect of fragrant aroma when the lid is opened.

[0101] Furthermore, the condensing device 1022 and the water collecting tank 1024 are integrally arranged.

[0102] In this specific embodiment, the structure different from the previous embodiment is that the condensation module and the reflux module are integrated into a large module. The specific working steps are as follows:

[0103] Preparation: The user puts the ingredients into the cooking cavity 1046.

[0104] Heating: The heating module starts working 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. The steam is guided by the passage and contacts the condenser (the surface temperature of the condenser is lower than the steam temperature). The gas is cooled and condensed into liquid, and the liquid droplets flow along the surface of the condenser and drip into the water collection bin 1024.

[0105] Maintain cooking temperature: The heating module continues to work to maintain the temperature T1. The aroma and steam in the food continue 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 continue to be condensed into liquid by the condenser, dripping into the water collection bin 1024, and reflux into the cooking cavity 1046 through the water passage to recover the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0106] 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.

[0107] The solid heat exchange element 1082 includes but is not limited to metal sheets, fins, metal plates, etc.

[0108] 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.

[0109] In some embodiments, optionally, Figure 4 As shown, a fan 1088 is provided. When the steam enters the condensing device 1022 through the condensing pipe 103, the fan 1088 blows air toward the condensing pipe 103 to accelerate the cooling process of the steam and quickly condense the steam into liquid. The air discharge function of the fan 1088 helps to improve the condensation efficiency and enhance the heat exchange effect of the condensing device 1022.

[0110] In a specific embodiment, optionally, a steam heating device 130 is provided at a position corresponding to the water collection bin, which is mainly used to heat the liquid in the water collection bin, convert it into gas, and release it into the cooking cavity through the drip port. This process further increases the release of aroma and the cooking effect of the food. By using the steam heating device 130, the condensed liquid in the water collection bin can be heated and converted into gas, further increasing the release of aroma. At the same time, as the liquid is heated and converted, the released gas can spread the carried aroma more evenly into the cooking cavity, enhancing the fragrance of the food.

[0111] Add ingredients → heat up → make pulp → emit aroma → cooking is finished.

[0112] This technical solution changes the way aroma returns to the cooking cavity on the basis of the previous technical solution, and instead of using water droplets, uses steam to enter the cooking cavity.

[0113] The steps to use are as follows:

[0114] Putting in food: The user puts food and water into the cooking cavity.

[0115] Heating: The heating system starts to work and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃. 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 storage tank. During this process, the crushing system can run intermittently at a low speed, with a speed of less than 4000r / min and a working time of less than 30s per minute to prevent the food from contacting the bottom for too long.

[0116] Pulping: The heating system continues to work, maintaining the temperature T2, while the crushing system beats intermittently at high speed to crush the ingredients into pulp, where 96℃≤T2≤100℃; during this process, the speed of the crushing system is greater than 6000r / min and the working time is greater than 3min. At this time, 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 are continuously condensed into liquid by the condenser and enter the water storage tank. The water condensed by the condenser accounts for more than 10% of the water lost during cooking, and condensing more than 30% of the water is the best.

[0117] Back-spray aroma: The heating system and the crushing system can continue to work or not work, and the upper heating starts to work, heating the water in the water storage tank to form steam. The steam enters the cooking cavity with the aroma to enhance the flavor of the food.

[0118] Cooking is finished.

[0119] In a specific embodiment, optionally, a partition structure 132 is provided, under the action of the partition structure 132, the cooking cavity is divided into two parts, namely a first cavity and a second cavity, and a through hole is provided on the partition structure 132. Through the partition structure 132 and the through hole, the lower part is used for crushing, and the upper part acts as a water seal to prevent the introduction of air and foam during whipping, which is more conducive to the dripping aroma water to directly enter the cooking liquid.

[0120] The cooking process is as follows:

[0121] Add ingredients → heat up → make pulp → cooking is finished.

[0122] This embodiment adds a defoaming structure, namely a separator and a circulation port. The purpose of this accessory is to divide the water into two parts. The lower part is used for crushing, and the upper part acts as a water seal to prevent the introduction of air and foam during whipping, which is more conducive to the dripping aroma water to directly enter the cooking liquid.

[0123] The steps to use are as follows:

[0124] Putting in food: The user puts food and water into the cooking cavity.

[0125] Heating: The heating system starts to work and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃. 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 separation chamber. During this process, the crushing system can be operated intermittently at a low speed, with a speed of less than 4000r / min and a working time of less than 30s per minute to prevent the food from contacting the bottom for too long.

[0126] Pulping: The heating system continues to work, maintaining the temperature T2, while the crushing system beats intermittently at high speed to crush the food into pulp, where 96℃≤T2≤100℃; during this process, the speed of the crushing system is greater than 6000r / min and the working time is greater than 3min. At this time, 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 separation chamber, and flow back into the cooking cavity through the water passage to recover the aroma substances until the food reaches the preset cooking effect. The water condensed by the condenser accounts for more than 10% of the water lost during cooking, and condensing more than 30% of the water is the best.

[0127] Cooking is finished.

[0128] In a specific embodiment, optionally, an exhaust branch 134 connected to the steam pipe section is provided, and a first switch 138 is provided thereon to control whether the steam is condensed. It can be understood that at the beginning of cooking, the main smell is the stale smell of the food, which needs to be discharged outward at this time. After cooking for a period of time, the first switch 138 can be switched to a position where the condensation device condenses the aroma, so that the aroma is condensed. In addition, under the action of the second switch 136, whether the condensed water flows into the cooking cavity can be controlled to be suitable for different cooking programs.

[0129] In this embodiment, two switches are added, switch 1 (i.e., the first switch) is used to control steam to enter the condenser channel or be discharged to the outside, and switch 2 (i.e., the second switch) is used to control whether water flows into the cooking cavity.

[0130] The steps to use are as follows:

[0131] Putting in food: The user puts food and water into the cooking cavity.

[0132] Heating: The heating system starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃. At this time, switch 1 is switched to connect the steam port and the exhaust port. The aroma and steam in the food begin to dissipate to the top of the cooking cavity and are discharged into the air through the steam port and the exhaust port without condensation.

[0133] Condensation reflux: The heating system continues to work, controlling the cooking temperature T2, T2 ≥ 90 ° C (above 90 ° C under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be increased or decreased accordingly). When the duration reaches t1, where t1 ≥ 2min or t1 ≥ 10% t (t is the total time greater than 90 ° C), switch 1 is switched to the steam port and connected to the passage, and the aroma and steam in the food continue to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma are continuously condensed into liquid by the condenser and enter the separation chamber. When time t2 passes, where t2 ≥ t1 ≥ 5min or t2 ≥ t1 ≥ 30% t (t is the total time greater than 90 ° C), switch 2 is turned on, and water flows back into the cooking cavity through the water passage to recover the aroma substances until the food reaches the preset cooking effect. The water condensed by the condenser accounts for more than 10% of the water lost during cooking, and condensing more than 30% of the water is the best.

[0134] Cooking is finished.

[0135] Another aspect of the present application provides an embodiment of a cooking method, which is used in the stirring device 1000 of any of the above embodiments, and the cooking method is as follows: Figure 6As shown, including:

[0136] Step S102: obtaining a steam generation temperature range;

[0137] Step S104: when the stirring device is in a cooking state, controlling the heating device to operate so that the temperature in the cooking cavity is within the steam generation temperature range, and controlling the crushing device to operate with a first operating parameter;

[0138] Step S106: controlling the condensing device to condense the steam flowing into the condensing pipeline from the steam port, and the generated liquid flows back to the cooking cavity through the drip port.

[0139] The cooking method provided in this embodiment is used for the stirring 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 will provide an appropriate amount of heat energy to keep the temperature in the cooking cavity within the steam generation temperature range. When the temperature in the cooking cavity reaches the steam generation temperature range, the steam will flow out from the steam port and enter the condensing device through the condensing line. The fan in the condensing device will blow towards the steam in the condensing line to accelerate its condensation process and quickly convert it into a liquid state. The liquid formed after condensation will be collected in the water collection bin and flow out from the dripping port through the water pipe section. Such liquid will flow back to the cooking cavity to provide a flavoring effect for the ingredients.

[0140] Among them, in the stirring 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 according to the air pressure value. In this way, the steam temperature during the cooking process can be adjusted according to the air pressure changes in different regions or usage environments. Of course, the steam generation temperature range can also be a fixed default value set by the factory.

[0141] It can be understood that in this solution, when the stirring device is in a cooking state, the crushing device is controlled to operate with the first operating parameter, and the first operating parameter includes but is not limited to the stirring speed, stirring time, etc.

[0142] 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.

[0143] In some embodiments, optionally, the steam generation temperature range includes a first temperature range and a second temperature range, and controlling the operation of the heating device specifically includes: controlling the operation of the heating device so that the temperature in the cooking cavity is within the first temperature range; determining a first duration during which the temperature is within the first temperature range; when the first duration exceeds a first duration, controlling the operation of the heating device so that the temperature in the cooking cavity is within the second temperature range, and controlling the crushing device to operate with second operating parameters.

[0144] The steam generation temperature range is divided into a first temperature range and a second temperature range, which are set according to the conditions under the current gas pressure. The heating device is activated to gradually heat the cooking cavity. It is ensured that the temperature of the cooking cavity remains within the first temperature range. This may be to start the cooking process at a lower temperature so that the ingredients are gradually heated. The time that the temperature remains within the first temperature range is monitored, which may be to ensure that the ingredients are initially cooked at an appropriate temperature. If the first duration exceeds a preset first time, it means that the initial cooking has been carried out for a period of time. At this time, the operation of the heating device is adjusted so that the temperature in the cooking cavity reaches the second temperature range. At the same time, the comminuting device is activated and operated with the second operating parameters. This may be for further cooking and mixing.

[0145] In summary, this cooking method is to process and cook ingredients more delicately at different cooking stages and temperatures. This helps to achieve better cooking results under different cooking needs.

[0146] In some embodiments, optionally, it also includes: when the temperature in the cooking cavity is within a first temperature range, controlling the first switch of the stirring device to adjust to a position where the cooking cavity is connected to the exhaust branch; when the first duration exceeds the second duration, controlling the first switch of the stirring device to adjust to a position where the cooking cavity is connected to the water collection bin, and controlling the second switch to be closed; when the first duration exceeds the third duration, controlling the second switch to be opened.

[0147] When the temperature in the cooking cavity is within the first temperature range, the first switch of the stirring device is controlled to adjust to a position where the cooking cavity is connected to the exhaust branch. This may be to release some gas through the exhaust branch in the initial cooking stage to prevent excessive pressure.

[0148] If the first duration exceeds the preset second duration, it means that cooking has been going on for a while and further processing is needed. In this case, the first switch of the stirring device is controlled to adjust the position where the cooking cavity is connected to the water collection bin. At the same time, the second switch is closed, which may be to prevent excessive liquid from entering the exhaust branch.

[0149] If the first duration exceeds the third preset duration, it means that cooking has been carried out for a longer time and further control is required. In this case, opening the second switch may be to allow more gas or liquid to enter or leave the cooking cavity from the exhaust branch to adjust the cooking environment.

[0150] In summary, these steps seem to be for adjusting the position of the stirring device at different cooking stages, as well as regulating the flow of gas and liquid in the cooking cavity by controlling the switch of the exhaust branch. These control steps help to make more precise adjustments according to cooking needs to achieve better cooking results.

[0151] Alternatively, if Figure 7 As shown, the embodiment of the present application also provides a stirring 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 above-mentioned cooking method embodiment is implemented, and the same technical effect can be achieved. To avoid repetition, it will not be described here.

[0152] It should be noted that the stirring device in the embodiment of the present application includes the above-mentioned electronic equipment and non-electronic equipment.

[0153] Among them, the processor 1110 is used to obtain the steam generation temperature range under the current air pressure; when the stirring device 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 crushing device is controlled to operate with the first operating parameters; the condensing device is controlled 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.

[0154] 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.

[0155] 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.

[0156] 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.

[0157] 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.

[0158] According to the stirring 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.

[0159] 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.

[0160] 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.

[0161] 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.

[0162] 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 stirring 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 cooking body, wherein the cooking body is provided with a cooking cavity, a heating device for heating the cooking cavity, and a crushing device for crushing and stirring the food in the cooking cavity; 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 stirring device according to claim 1, characterized in that: The condensation pipeline specifically includes a steam pipe section and a water pipe section, and the condensation device specifically includes: A water collecting bin is arranged on the condensation pipeline, and the water collecting bin is respectively connected with the steam pipe section and the water pipe section. The liquid formed after condensation by the condensation device flows into the water collecting bin, and the liquid in the water collecting bin flows out from the dripping port through the water pipe section.

3. The stirring device according to claim 2, characterized in that: The condensing assembly is arranged above the cooking cavity, 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 stirring device according to claim 2, characterized in that: The water collecting bin is arranged on the side of the cooking cavity, and the stirring 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 stirring device according to claim 4, characterized in that: The water collecting bin is arranged on the side of the cooking body, or the water collecting bin is arranged inside the cooking body.

6. The stirring device according to claim 1, characterized in that: The condensation pipeline specifically includes a steam pipe section and a water pipe section, and the stirring 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 stirring 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 stirring 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 stirring 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 stirring device according to claim 2, characterized in that: Also includes: A steam heating device is arranged corresponding to the water collecting bin, and is used to heat the water collecting bin so that the liquid in the water collecting bin is converted into gas and flows out through the drip port.

11. The stirring device according to claim 1, characterized in that: Also includes: A partition structure is provided in the cooking cavity, and the partition structure divides the cooking cavity into a first cavity and a second cavity which are distributed vertically; Wherein, the partition structure is provided with a through hole.

12. The stirring device according to claim 2, characterized in that: Also includes: An exhaust branch, connected to the steam pipe section, and provided with a first switch for switching the gas flow direction; The second switch is arranged on the water pipe section.

13. A cooking method, characterized in that: A stirring device for use in any one of claims 1 to 12, wherein the cooking method comprises: Get the steam generation temperature range; When the stirring device is in a cooking state, controlling the heating device to operate so that the temperature in the cooking cavity is within the steam generation temperature range, and controlling the crushing device to operate with a first operating parameter; The condensing device is controlled to condense the steam flowing into the condensing pipeline from the steam port, and the generated liquid flows back to the cooking cavity through the drip port.

14. The cooking method according to claim 13, characterized in that: The steam generation temperature range includes a first temperature range and a second temperature range, and the operation of the controlling heating device specifically includes: Controlling the heating device to operate so that the temperature in the cooking cavity is within the first temperature range; determining a first duration that the temperature is within the first temperature range; When the first duration exceeds a first time length, the heating device is controlled to operate so that the temperature in the cooking cavity is within the second temperature range, and the crushing device is controlled to operate with a second operating parameter.

15. The cooking method according to claim 14, characterized in that: Also includes: When the temperature in the cooking cavity is within the first temperature range, controlling the first switch of the stirring device to be adjusted to a position where the cooking cavity is connected to the exhaust branch; When the first duration exceeds the second duration, controlling the first switch of the stirring device to be adjusted to a position where the cooking cavity is connected to the water collecting bin, and controlling the second switch to be turned off; When the first duration exceeds a third duration, the second switch is controlled to be turned on.

16. A stirring 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 13 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 13 to 15 are implemented.

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