Stirring apparatus, cooking method, and readable storage medium

Abstract

Embodiments of the present application provide a stirring device, a cooking method and a readable storage medium, wherein the stirring device comprises: a condensing assembly comprising a condensing pipeline and a condensing device arranged correspondingly, two ends of the condensing pipeline being a steam port and a water dripping port respectively; a cooking body, the cooking body being provided with 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; wherein the steam port and the water dripping port are communicated with the cooking cavity respectively, and the gas flowing into the condensing pipeline from the steam port is condensed by the condensing device to form liquid which can flow into the cooking cavity through the water dripping port. Through the scheme of the present application, aroma substances in steam can be captured during cooking, and are converted into liquid by the condensing device, and finally released into the cooking cavity, so that the improvement and the aroma effect of food material flavor are realized.

Description

Technical Field

[0001] This invention relates to the field of cooking technology, and more specifically, to a stirring device, a cooking method, and a readable storage medium. Background Technology

[0002] Currently, blending equipment such as high-speed blenders and soy milk makers often cause the loss of aroma components in food due to heat and fluid disturbance during the blending process, resulting in food with insufficient aroma after cooking. Summary of the Invention

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

[0004] In view of this, an embodiment of the 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] A third aspect of the present invention provides a stirring device.

[0007] An embodiment of the 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] To achieve the above objectives, an embodiment of the first aspect of the present invention provides a stirring device, comprising: a condensing assembly, the condensing assembly including a correspondingly arranged condensing pipe and a condensing device, the two ends of the condensing pipe being a steam port and a drip port, respectively; a cooking body, the cooking body comprising a cooking cavity, a heating device for heating the cooking cavity, and a pulverizing device for pulverizing and stirring the ingredients 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 condensing pipe from the steam port is condensed by the condensing device to form a liquid that can flow into the cooking cavity through the drip port.

[0010] The stirring device proposed according to the present invention includes a cooking body and a condensing component. The cooking body, as the main structure, has heating and grinding devices similar to those in conventional designs. This invention adds a condensing component, which captures aromatic substances from the steam during cooking and converts them into liquid via the condensing device, ultimately releasing them into the cooking cavity, thus enhancing the aroma and flavor of the ingredients. Specifically, the condensing component includes a condensing pipe and a condensing device, capable of condensing the steam and aromatic substances generated in the cooking cavity into liquid. The two ends of the condensing pipe are a steam inlet and a drip outlet, respectively. During cooking, the steam generated by heating flows into the condensing pipe through the steam inlet. The condensing device then condenses the steam into liquid, which flows back into the cooking cavity through the drip outlet, thereby preserving the aroma of the rice.

[0011] It is understandable that when the cooking unit is running, steam and aroma substances can smoothly enter the condenser pipe for condensation, and then return to the cooking cavity through the condenser pipe.

[0012] It should be added that the heating element is responsible for heating the cooking cavity, causing it to produce steam and aromatic substances. This heating element can be a heating element found in traditional cooking appliances such as blenders or soy milk makers, which heats the food to produce aroma and steam within the cooking cavity.

[0013] In some technical solutions, optionally, the condenser pipeline specifically includes a steam pipe section and a water pipe section, and the condenser specifically includes a water collection tank, which is located on the condenser pipeline and is connected to both the steam pipe section and the water pipe section. The liquid formed after condensation by the condenser flows into the water collection tank, and the liquid in the water collection tank flows out through the drip outlet of the water pipe section.

[0014] In this technical solution, the condenser piping system specifically comprises two parts: a steam pipe section and a water pipe section. The steam pipe section guides the steam and aroma substances generated from the cooking cavity, while the water pipe section guides the liquid formed after condensation. A water collection chamber is installed on the condenser piping system to receive the condensed liquid. The water collection chamber is connected to both the steam and water pipe sections, allowing the condensed liquid to flow into it. A water pipe section connects the water collection chamber and a drip outlet, guiding the liquid in the water collection chamber to flow out from the drip outlet. Thus, the condensed liquid can flow back into the cooking cavity through the water pipe section, achieving the return and release of aroma.

[0015] The entire condenser unit condenses steam and aromatic substances into liquid, which is then returned to the cooking cavity via water pipes, achieving aroma recirculation and enhancement. Through the operation of the condenser, the captured aromatic components are stored and not lost during cooking, thus improving the aroma and flavor of the ingredients.

[0016] In some technical solutions, the condenser is optionally located above the cooking cavity, and the liquid in the water collection tank flows out through the drip outlet via the water pipe section under its own gravity.

[0017] In this technical solution, the condenser assembly is located above the cooking cavity, meaning the condenser and passage are situated in the upper part of the cooking cavity of the stirring device. During cooking, steam and aroma substances enter the passage of the condenser and then condense into liquid. The liquid in the water collection tank flows out through the water pipe section and drip outlet under its own gravity. This means the condensed liquid is collected in the water collection tank and, under its own gravity, flows through the water pipe section to the drip outlet, and then released into the cooking cavity.

[0018] This design allows for the effective collection and storage of aromatic substances, while simultaneously enabling the liquid to reflux and release through natural gravity. The overall effect is enhanced aroma and improved texture and flavor. Furthermore, due to the use of natural gravity, this condensation component is relatively simple to design, easy to implement, and easy to maintain.

[0019] In some technical solutions, optionally, the water collection tank is located on the side of the cooking cavity, and the stirring device also includes: a driving device, located on the water pipe section, the driving device being used to drive the liquid in the water collection tank to flow out through the water pipe section from the drip outlet.

[0020] In this technical solution, the water collection tank is placed on the side of the cooking cavity. The stirring device also includes a drive unit located on the water pipe section, used to drive the liquid in the water collection tank to flow out through the drip outlet via the water pipe section. This arrangement makes better use of the space in the cooking cavity, placing the water collection tank directly on the side of the cavity, thus reducing the complexity of the structure above the cooking cavity. The drive unit controls the flow speed and direction of the liquid, causing it to flow from the water collection tank, through the water pipe section into the drip outlet, and finally released into the cooking cavity.

[0021] By controlling the drive mechanism, the liquid is refluxed and released, further enhancing the aroma of the ingredients and improving the texture and flavor of the food. This design makes the mixing equipment relatively simple in structure while ensuring the stability and accuracy of liquid flow.

[0022] In some technical solutions, the water collection tank may optionally be located on the side of the cooking body or inside the cooking body.

[0023] In this technical solution, the overall size and structure vary depending on the location of the water collection tank. Specifically, placing the water collection tank on the side of the cooking body saves internal space and simplifies the design of the cooking cavity. This arrangement ensures that liquid flows from the condenser into the water collection tank, then flows smoothly out of the pot body through the water pipes before entering the cooking cavity. With the water collection tank located on the side of the cooking body, the liquid flow path is relatively short, resulting in higher efficiency in liquid return and release. Furthermore, the side location of the water collection tank may make observation and maintenance easier.

[0024] Placing the water collection tank inside the cooking unit allows for a more compact and aesthetically pleasing overall appearance of the blending device. Additionally, the liquid return path can be more concealed, preserving the cooking unit's design. However, with the water collection tank inside the cooking unit, the liquid return path may be relatively long, requiring careful design and sealing of the water pipe sections to prevent leaks. Furthermore, because the water collection tank is located within the cooking unit, it may require more frequent disassembly and cleaning.

[0025] It is understandable that the specific arrangement method needs to be chosen based on factors such as the specific design requirements of the mixing equipment, manufacturing process, and user experience.

[0026] In some technical solutions, optionally, the condenser pipeline includes a steam pipe section and a water pipe section, and the stirring equipment also includes a water collection tank. The condenser is located in the water collection tank, and one end of the steam pipe section is set towards the condenser. The steam flowing out of the steam pipe section is condensed by the condenser to form liquid flowing into the water collection tank. The liquid in the water collection tank flows out through the water pipe section from the drip outlet.

[0027] In this technical solution, the condenser is located inside the water collection chamber. Since one end of the steam pipe section faces the condenser directly, the steam flowing out will directly contact the condenser, condensing and liquefying into liquid, which falls into the water collection chamber and then flows back into the cooking cavity. This allows the steam and aroma generated during cooking to be effectively collected and condensed, without losing most of the aroma components. The condensed liquid is then released back into the cooking cavity, enhancing and improving the aroma of the food, resulting in a fragrant aroma when the lid is opened.

[0028] Furthermore, the condensation unit and the water collection tank are integrated into one unit.

[0029] In some technical solutions, the condensation device may optionally include: a solid heat exchanger that is in contact with the condensation pipeline, wherein the thermal conductivity of the solid heat exchanger is greater than the thermal conductivity of the pipe wall material of the condensation pipeline.

[0030] In this technical solution, by incorporating a solid heat exchanger, the high thermal conductivity of the solid element accelerates the steam condensation process, rapidly transferring heat from the steam to the liquid and achieving efficient condensation. The solid heat exchanger has a higher thermal conductivity than the wall material of the condenser pipe, and its close contact with the condenser pipe ensures rapid heat transfer. This allows the solid heat exchanger to absorb and conduct heat from the condenser pipe more quickly, resulting in a highly efficient condensation process.

[0031] Solid heat exchange components include, but are not limited to, metal sheets, fins, and metal plates.

[0032] In some technical solutions, optionally, the condensation device specifically includes: a liquid heat exchange device, which includes a liquid storage tank and a coolant filled in the liquid storage tank, and condensation pipes passing through the liquid heat exchange device.

[0033] In this technical solution, the condensation device is presented in the form of liquid condensation. Specifically, it is a liquid heat exchanger consisting of a storage tank and a coolant. When steam enters the liquid heat exchanger through the condensation pipe, it comes into contact with the coolant filled in the storage tank. The heat in the steam is absorbed by the coolant, causing the steam to condense into liquid. This condensate is collected in the storage tank, achieving the condensation effect. The storage tank is located inside the condensation device and serves to collect the condensate. The combination of the condensation pipe and the storage tank in the liquid heat exchanger realizes both steam condensation and liquid collection. The condensed liquid is stored, avoiding the loss of valuable components such as aroma and achieving a fragrance-enhancing effect.

[0034] In some technical solutions, the condensation device may optionally include a fan, which is arranged opposite to the condensation pipe and is used to blow air into the condensation pipe.

[0035] In this technical solution, a fan is installed so that when steam enters the condensing device through the condensing pipe, the fan blows air into the condensing pipe, accelerating the cooling process of the steam and causing it to condense into liquid quickly. The airflow from the fan helps improve condensation efficiency and enhances the heat exchange effect of the condensing device.

[0036] In some technical solutions, optionally, a steam heating device is also included, which is correspondingly arranged with the water collection tank. The steam heating device is used to heat the water collection tank so that the liquid in the water collection tank is converted into gas and flows out through the drip outlet.

[0037] In this technical solution, the steam heating device is located corresponding to the water collection tank. Its main function is to heat the liquid in the tank, converting it into gas, which is then released into the cooking cavity through the drip outlet. This process further enhances aroma release and the steaming effect on the food. By using the steam heating device, the condensed liquid in the water collection tank can be heated and converted into gas, further increasing aroma release. Simultaneously, as the liquid heats and transforms, the released gas can more evenly distribute the carried aroma throughout the cooking cavity, enhancing the flavor of the food.

[0038] In some technical solutions, optionally, a partition structure is also included, which is disposed in the cooking cavity, and the partition structure divides the cooking cavity into a first cavity and a second cavity distributed vertically; wherein, the partition structure is provided with through holes.

[0039] In this technical solution, the cooking cavity is divided into two parts, namely the first cavity and the second cavity, by the partition structure. Through holes are provided in the partition structure. The lower part is used for crushing, and the upper part acts as a water seal to prevent air from being introduced and foaming during stirring. This also makes it easier for the dripping aroma water to directly enter the cooking liquid.

[0040] In some technical solutions, the system may optionally include: an exhaust branch connected to a steam pipe section, and a first switch for switching the gas flow direction on the exhaust branch; and a second switch located in the water pipe section.

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

[0042] A second aspect of the present invention provides a cooking method for the above-mentioned stirring device. The cooking method includes: obtaining a steam generation temperature range; controlling the operation of a heating device while the stirring device is in a cooking state, so that the temperature inside the cooking cavity is within the steam generation temperature range, and controlling a pulverizing device to operate with a first operating parameter; controlling a condensing device to condense the steam flowing into the condensing pipe from the steam port, and the generated liquid flowing back to the cooking cavity through a drip outlet.

[0043] According to the cooking method proposed in this invention, used in the stirring equipment mentioned in any of the above technical solutions, specifically, during cooking, the operation of the heating device is controlled according to the characteristics of the ingredients and the required steam temperature range. The heating device provides an appropriate amount of heat energy to maintain the temperature inside the cooking cavity within the steam generation temperature range. When the temperature inside the cooking cavity reaches the steam generation temperature range, steam flows out from the steam outlet and enters the condensing device through the condensing pipe. The fan in the condensing device blows the steam in the condensing pipe, accelerating its condensation process and rapidly converting it into a liquid state. The condensed liquid is collected in the water collection tank and flows out through the drip outlet via the water pipe section. This liquid then flows back into the cooking cavity, providing an aroma-enhancing effect to the ingredients.

[0044] The mixing device uses sensors to monitor the current air pressure in real time and calculates the corresponding steam generation temperature range based on the pressure value. This allows for adjustment of the steam temperature during cooking based on air pressure changes in different regions or operating environments. Alternatively, the steam generation temperature can be a factory-set default value.

[0045] It is understood that in this solution, when the mixing equipment is in the cooking state, the pulverizing device is controlled to operate with the first operating parameters, which include but are not limited to the mixing speed and mixing time.

[0046] The entire cooking method controls the temperature within the cooking chamber and the operation of the condenser to achieve steam condensation and recirculation, capturing and preserving the aromatic components in the steam, preventing their loss, and releasing them at the appropriate time. This results in an aroma-enhancing effect, such as a fragrant aroma upon opening the lid and improved flavor in the ingredients. 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-enhancing effects.

[0047] In some technical solutions, 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 keep the temperature inside the cooking cavity within the first temperature range; determining a first duration for which the temperature is within the first temperature range; and if the first duration exceeds the first duration, controlling the operation of the heating device to keep the temperature inside the cooking cavity within the second temperature range, and controlling the pulverizing device to operate with a second operating parameter.

[0048] In this 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 current gas pressure conditions. The heating device is activated to gradually heat the cooking chamber. The temperature of the cooking chamber is maintained within the first temperature range. This may be to begin the cooking process at a lower temperature, allowing the food to be gradually heated. The duration of the temperature within the first temperature range is monitored; this time may be to ensure that the food is initially cooked at a suitable temperature. If the first duration exceeds a preset first time, it indicates that initial cooking has been underway for some time. At this point, the operation of the heating device is adjusted so that the temperature within the cooking chamber reaches the second temperature range. Simultaneously, the grinding device is activated, operating with second operating parameters. This may be for further cooking and mixing.

[0049] In summary, this cooking method aims to allow for more precise processing and cooking of ingredients at different stages and temperatures. This helps achieve better cooking results for various culinary needs.

[0050] In some technical solutions, optionally, the method further includes: when the temperature inside the cooking cavity is within a 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 a 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 collection tank, and controlling the second switch to be closed; when the first duration exceeds a third duration, controlling the second switch to be opened.

[0051] In this technical solution, when the temperature inside the cooking cavity is within a first temperature range, the first switch of the stirring device is controlled to adjust it to a position where the cooking cavity is connected to the exhaust branch. This is likely to release some gas through the exhaust branch during the initial cooking stage to prevent excessive pressure.

[0052] If the first duration exceeds the preset second duration, it indicates that cooking has been underway for some time and requires further processing. In this case, control the first switch of the stirring device to adjust it to the position where the cooking chamber is connected to the water collection tank. At the same time, close the second switch, possibly to prevent excessive liquid from entering the venting branch.

[0053] If the first duration exceeds the preset third duration, it indicates that cooking has been going on for too long and requires further control. In this case, opening the second switch may be to allow more gas or liquid to enter or leave the cooking chamber from the exhaust branch, in order to adjust the cooking environment.

[0054] In summary, these steps appear to be for adjusting the position of the stirring device at different stages of cooking, and for regulating the flow of gas and liquid within the cooking chamber by controlling the venting branch. These control steps allow for finer adjustments based on cooking needs, resulting in better cooking outcomes.

[0055] A third aspect of the present invention provides a stirring apparatus, the stirring apparatus including a processor, a memory, and a program or instructions stored in the memory and executable on the processor, wherein the program or instructions, when executed by the processor, implement the steps of the method as described in the second aspect.

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

[0057] An embodiment of the fifth aspect of the present invention provides a chip including a processor and a communication interface, the communication interface and the processor being coupled together, the processor being used to run a program or instructions to implement the steps of the method as described in the second aspect.

[0058] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0059] Figure 1 A schematic diagram of a stirring device according to an embodiment of this application is shown;

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

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

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

[0063] Figure 5 A schematic diagram of a stirring device according to an embodiment of this application is shown;

[0064] Figure 6 A schematic flowchart of a cooking method according to an embodiment of this application is shown;

[0065] Figure 7 A schematic diagram of a stirring device according to an embodiment of this application is shown;

[0066] Figure 8 A schematic diagram of the structure of a solid heat exchanger according to an embodiment of this application is shown;

[0067] Figure 9 A schematic diagram of a liquid heat exchanger according to an embodiment of this application is shown.

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

[0069] 1000: Stirring device; 102: Condensing component; 1022: Condensing device; 1024: Water collection tank; 1026: Steam port; 1028: Drip port; 103: Condensing pipe; 1032: Steam pipe section; 1034: Water pipe section; 1041: Cooking body; 1046: Cooking cavity; 1048: Heating device; 106: Drive device; 1082: Solid heat exchanger; 1084: Liquid heat exchanger; 1085: Liquid storage tank; 1086: Coolant; 1088: Fan; 1109: Memory; 1110: Processor; 128: Grinding device; 130: Steam heating device; 132: Baffle structure; 134: Exhaust branch; 136: Second switch; 138: First switch. Detailed Implementation

[0070] To better understand the above-described objectives, features, and advantages of the embodiments of the present invention, the embodiments of the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0071] Many specific details are set forth in the following description in order to provide a full understanding of this application. However, embodiments of the invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below.

[0072] The following is in conjunction with the appendix Figures 1 to 9 The present application provides a detailed description of the stirring device and cooking method, readable storage medium and chip provided in the embodiments of this application through specific implementation methods and application scenarios.

[0073] This embodiment provides a stirring device 1000, such as... Figure 1As shown, the system includes a cooking body 1041 and a condensing component 102. The cooking body 1041 serves as the main cooking unit, and its internal heating device 1048 and pulverizing device 128 are similar to conventional structures. This design adds a condensing component 102, which captures aromatic substances from the steam during cooking and converts them into liquid via the condensing device 1022, ultimately releasing them into the cooking cavity 1046, thus enhancing the aroma and flavor of the ingredients. Specifically, the condensing component 102 includes a condensing pipe 103 and a condensing device 1022, capable of condensing the steam and aromatic substances generated in the cooking cavity 1046 into liquid. The two ends of the condensing pipe 103 are a steam outlet 1026 and a drip outlet 1028, respectively. During cooking, the steam generated by heating flows into the condensing pipe 103 through the steam outlet 1026. The condensing device 1022 then condenses the steam into liquid, which flows back into the cooking cavity 1046 through the cold drip outlet 1028, thus preserving the aroma of the rice.

[0074] It is understandable that when the cooking unit is running, steam and aroma substances can smoothly enter the condenser pipe 103 for condensation, and then return to the cooking cavity 1046 through the condenser pipe 103.

[0075] It should be added that the heating device 1048 is responsible for heating the cooking cavity 1046 to produce steam and aromatic substances. The heating device 1048 can be a heating element found in traditional cooking appliances such as blenders or soy milk makers, which can produce aroma and steam in the cooking cavity 1046 by heating the food.

[0076] In some embodiments, the condenser pipe 103 optionally includes two parts: a steam pipe section 1032 and a water pipe section 1034. The steam pipe section 1032 is used to guide steam and aroma substances generated from the cooking cavity 1046, while the water pipe section 1034 is used to guide the liquid formed after condensation. Based on this, a water collection chamber 1024 is provided on the condenser pipe 103 to receive the liquid formed after condensation. The water collection chamber 1024 is connected to both the steam pipe section 1032 and the water pipe section 1034, allowing the condensed liquid to flow into the water collection chamber 1024. A water pipe section 1034 is provided connecting the water collection chamber 1024 and the drip outlet 1028 to guide the liquid in the water collection chamber 1024 to flow out from the drip outlet 1028. In this way, the condensed liquid can flow back into the cooking cavity 1046 through the water pipe section 1034, realizing the return and release of aroma.

[0077] The function of the entire condenser 1022 is to condense steam and aromatic substances into liquid, and then allow the liquid to flow back into the cooking cavity 1046 through the water pipe section 1034, achieving the effect of aroma recirculation and enhancement. Through the operation of the condenser 1022, the captured aromatic components are stored and will not be lost during the cooking process, thereby improving the aroma and flavor of the ingredients.

[0078] In one specific embodiment, a specific structure is provided, which adds an aroma condensation module and a reflux module to a conventional cooking appliance (blender, soymilk maker, etc.).

[0079] The condensing module mainly consists of two parts: a condenser (i.e., a condensing device) and a passageway (i.e., condensing pipes). The purpose of the condenser is to control the temperature of the passageway, causing the steam and aroma substances from the cooking cavity to condense into liquid within it. The condenser can be primarily a solid-contact heat dissipation device, such as metal, which dissipates heat through contact with the passageway using the metal's thermal conductivity; it can also be primarily a liquid-contact heat dissipation device, such as immersing the passageway in water or directly introducing steam into water, utilizing water's high specific heat capacity for rapid cooling; or it can be primarily an airflow heat dissipation device, such as using a fan to increase forced convection and dissipate heat from the passageway into the air. The passageway can be an existing pipe or a water passageway without pipes (using external forces such as gravity to form a certain water passage).

[0080] The reflux module mainly consists of two parts: a separation chamber (i.e., a water collection chamber) and a water passage. Liquid exiting the condensation module enters the separation chamber and flows back into the cooking cavity through the water passage to continue cooking. The separation chamber primarily stores the condensed liquid, while the water passage allows the condensed liquid to enter the cooking cavity.

[0081] By adding an aroma recovery device to the mixing platform, high-temperature steam is generated by high-speed mixing and collected by an aroma condensation and reflux device. This allows for cooking at higher temperatures during the mixing process while recovering more aroma components.

[0082] The cooking process is as follows:

[0083] Add ingredients → Heat → Pulp → Cooking complete.

[0084] The usage steps are as follows:

[0085] Add ingredients: The user puts the ingredients and water into the cooking cavity.

[0086] Heating: The heating system starts working, heating the food in the cooking cavity to a certain temperature T1 (90℃≤T1≤100℃). At this time, the aroma and steam from the food begin to escape to the top of the cooking cavity and enter the passage through the steam vent. The steam and aroma then begin to be condensed into liquid by the condenser and enter the separation chamber. During this process, the pulverizing system can operate intermittently at low speed, with a rotation speed of less than 4000 r / min and a working time of less than 30 seconds per minute, to prevent the food from being in contact with the bottom for too long.

[0087] Pulping: The heating system continues to operate, maintaining temperature T2, while the pulverizing system intermittently agitates at high speed, pulverizing the ingredients into a pulp, where 96℃≤T2≤100℃. During this process, the pulverizing system rotates at a speed greater than 6000 r / min for more than 3 minutes. During this time, the aroma and steam from the ingredients continuously escape to the top of the cooking cavity and enter the passage through the steam vent. The steam and aroma are continuously condensed into liquid by the condenser, enter the separation chamber, and then 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 should account for more than 10% of the water lost during cooking; condensing more than 30% is optimal.

[0088] Cooking is finished.

[0089] In some embodiments, optionally, such as Figure 2 As shown, the condenser assembly 102 is located above the cooking cavity, meaning that the condenser and passage are situated in the upper part of the cooking cavity of the stirring device 1000. During cooking, steam and aroma substances enter the passage of the condenser and then condense into liquid through a condensation process. The liquid in the water collection tank 1024 flows out through the water pipe section 1034 and the drip outlet 1028 under its own gravity. This means that the condensed liquid is collected in the water collection tank 1024 and flows through the water pipe section 1034 to the drip outlet 1028 under its own gravity, and then is released into the cooking cavity 1046.

[0090] This design allows for the effective collection and storage of aromatic substances, while simultaneously enabling the reflux and release of liquids through natural gravity. The overall effect is enhanced aroma and improved texture and flavor. Furthermore, due to the use of natural gravity, the design of this condenser component 102 is relatively simple, easy to implement, and easy to maintain.

[0091] In some embodiments, optionally, such as Figure 4 and Figure 5As shown, the water collection tank 1024 is placed on the side of the cooking cavity 1046. The stirring device 1000 also includes a drive device 106 located on the water pipe section 1034, used to drive the liquid in the water collection tank 1024 to flow out through the water pipe section 1034 and the drip outlet 1028. This arrangement makes better use of the space in the cooking cavity 1046, placing the water collection tank 1024 directly on the side of the cavity, thereby reducing the complexity of the structure above the cooking cavity. The drive device 106 controls the flow speed and direction of the liquid, causing it to flow out of the water collection tank 1024, through the water pipe section 1034 into the drip outlet 1028, and finally released into the cooking cavity 1046.

[0092] Controlled by the drive device 106, the liquid is refluxed and released, further enhancing the aroma of the ingredients and improving the texture and flavor of the food. This design makes the mixing device 1000 relatively simple in structure while ensuring the stability and accuracy of the liquid flow.

[0093] In some embodiments, optionally, the overall size proportions and structure may vary depending on the location of the water collection tank 1024. Specifically, as shown below... Figure 5 As shown, placing the water collection tank 1024 on the side of the cooking body 1041 saves internal space and makes the design of the cooking cavity 1046 more concise. This arrangement ensures that after liquid flows from the condenser 1022 into the water collection tank 1024, it flows smoothly out of the cooking body 1041 through the water pipe section 1034 and then into the cooking cavity 1046. With the water collection tank 1024 located on the side of the cooking body 1041, the liquid flow path is relatively short, resulting in higher efficiency in liquid return and release. Furthermore, since the water collection tank 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 allows for a more compact and aesthetically pleasing appearance of the entire mixing device 1000. Simultaneously, the liquid return path can be more concealed, without affecting the design of the cooking body 1041. Since the water collection tank 1024 is located inside the cooking body 1041, the liquid return path may be relatively long, requiring careful design and sealing of the water pipe section 1034 to prevent leakage. Furthermore, because the water collection tank 1024 is located inside the cooking body 1041, it may require more frequent disassembly and cleaning.

[0095] Understandably, the specific arrangement method to choose depends on factors such as the specific design requirements, manufacturing process, and user experience of the mixing equipment 1000.

[0096] In this specific embodiment, the structural difference from the previous embodiment lies in the location of the water collection tank 1024 and the addition of a transmission module (i.e., drive device 106) in the water passage. This transmission module needs to overcome forces such as gravity to transport the water into the cooking cavity 1046 for further cooking. The usage steps of the above structure are as follows:

[0097] Preparation: The user places 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℃ can produce obvious steam under one atmosphere of pressure; if it is negative or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to dissipate 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.

[0099] Maintaining cooking temperature: The heating module continues to work, maintaining temperature T1. The aroma and steam in the food continue to dissipate to the top of the cooking cavity 1046 and enter the passage through the steam port 1026. At this time, the steam and aroma are continuously condensed into liquid by the condenser, enter the water collection tank 1024, and flow back into the cooking cavity 1046 through the water passage (driven module activated) to recover the aroma substances until the food is cooked or reaches the preset cooking effect.

[0100] In some embodiments, optionally, such as Figure 3 As shown, the condenser 1022 is located inside the water collection chamber 1024. Since one end of the steam pipe section 1032 faces the condenser 1022 directly, the steam flowing out will directly contact the condenser 1022. Under the action of the condenser 1022, the steam will condense and liquefy into liquid, falling into the water collection chamber 1024 and then flowing back into the cooking cavity 1046. This allows the steam and aroma generated during cooking to be effectively collected and condensed, without losing most of the aroma components. The condensed liquid is then released back into the cooking cavity 1046, enhancing and improving the aroma of the food, resulting in a fragrant aroma when the lid is opened.

[0101] Furthermore, the condensation device 1022 and the water collection tank 1024 are integrated into one unit.

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

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

[0104] Heating: The heating module starts working, heating the food in the cooking cavity 1046 to a certain temperature T1, 90℃≤T1≤100℃ (90-100℃ can produce obvious steam under one atmosphere of pressure; if it is negative or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to dissipate 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 comes into contact with 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 are guided down the surface of the condenser and drip into the water collection tank 1024.

[0105] Maintaining cooking temperature: The heating module continues to work, maintaining temperature T1. The aroma and steam in the food continue to dissipate to the top of the cooking cavity 1046 and enter the passage through the steam port 1026. At this time, the steam and aroma are continuously condensed into liquid by the condenser, dripping into the water collection tank 1024, and flowing back into the cooking cavity 1046 through the water passage to recover the aroma substances until the food is cooked or reaches the preset cooking effect.

[0106] In some embodiments, optionally, such as Figure 8 As shown, the solid heat exchanger 1082, with its high thermal conductivity, accelerates the condensation process of steam, rapidly transferring heat from the steam to the liquid, achieving efficient condensation. It can be understood that the thermal conductivity of the solid heat exchanger 1082 is greater than that of the wall material of the condensing pipe 103, and the solid heat exchanger 1082 is in close contact with the condensing pipe 103, ensuring that heat can be quickly transferred to the solid heat exchanger 1082. This allows the solid heat exchanger 1082 to absorb and conduct heat from the condensing pipe 103 more quickly, achieving an efficient condensation process.

[0107] Among them, the solid heat exchanger 1082 includes, but is not limited to, metal sheets, fins, metal plates, etc.

[0108] In some embodiments, optionally, such as Figure 9 As shown, the condensation device 1022 is presented in the form of liquid condensation. Specifically, it is condensed by a liquid heat exchanger 1084 composed of a storage tank 1085 and a coolant 1086. When steam enters the liquid heat exchanger 1084 through the condensation pipe 103, it comes into contact with the coolant 1086 filled in the storage tank 1085. The heat in the steam is absorbed by the coolant 1086, causing the steam to condense into liquid. This condensate is collected in the storage tank 1085, achieving the condensation effect. The storage tank 1085 is located inside the condensation device 1022 and serves to collect the condensate. The combination of the condensation pipe 103 and the storage tank 1085 in the liquid heat exchanger 1084 realizes the condensation of steam and the collection of liquid. The condensed liquid is stored, avoiding the loss of valuable components such as aroma and achieving an aroma-enhancing effect.

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

[0110] In one specific embodiment, optionally, a steam heating device 130 is provided at a position corresponding to the water collection tank. This device is primarily used to heat the liquid in the water collection tank, converting it into gas, and then releasing it into the cooking cavity through a drip outlet. This process further enhances the release of aroma and the steaming effect on the food. By using the steam heating device 130, the condensed liquid in the water collection tank can be heated and converted into gas, further increasing the release of aroma. Simultaneously, as the liquid heats and transforms, the released gas can more evenly distribute the carried aroma into the cooking cavity, enhancing the flavor of the food.

[0111] Add ingredients → Heat → Pulp → Infuse aroma → Cooking complete.

[0112] This technical solution changes the way aroma returns to the cooking cavity compared to previous solutions. Instead of using water droplets, it uses steam to enter the cooking cavity.

[0113] The usage steps are as follows:

[0114] Add ingredients: The user puts the ingredients and water into the cooking cavity.

[0115] Heating: The heating system starts working, heating the food in the cooking cavity to a certain temperature T1 (90℃≤T1≤100℃). At this time, the aroma and steam from the food begin to dissipate to the top of the cooking cavity and enter the passage through the steam vent. The steam and aroma then begin to be condensed into liquid by the condenser and enter the water storage tank. During this process, the pulverizing system can operate intermittently at low speed, with a rotation speed of less than 4000 r / min and a working time of less than 30 seconds per minute, to prevent the food from being in contact with the bottom for too long.

[0116] Pulping: The heating system continues to operate, maintaining temperature T2, while the pulverizing system intermittently agitates at high speed, pulverizing the ingredients into a pulp, where 96℃≤T2≤100℃. During this process, the pulverizing system rotates at a speed greater than 6000 r / min for more than 3 minutes. During this time, the aroma and steam from the ingredients continuously dissipate to the top of the cooking cavity and enter the passage through the steam vent. The steam and aroma are then continuously condensed into liquid by the condenser and enter the water storage tank. The water condensed by the condenser should account for more than 10% of the water lost during cooking; condensing more than 30% is optimal.

[0117] Aroma Recirculation: The heating and grinding systems can continue to operate or not. The upper heating starts working, heating the water in the water storage tank to form steam. The steam carries the aroma into the cooking cavity, enhancing the flavor of the food.

[0118] Cooking is finished.

[0119] In one specific embodiment, optionally, a partition structure 132 is provided, which divides the cooking cavity into two parts, namely a first cavity and a second cavity, under the action of the partition structure 132. Through holes are provided on the partition structure 132. Through the partition structure 132 and the through holes, the lower part is used for crushing, and the upper part plays the role of water sealing to prevent air from being introduced and foaming during stirring, and to facilitate the direct entry of the dripping aroma water into the cooking liquid.

[0120] The cooking process is as follows:

[0121] Add ingredients → Heat → Pulp → Cooking complete.

[0122] This embodiment adds a defoaming structure, namely an isolation component and a circulation port. The purpose of this component 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 air from being introduced and foaming during stirring, and to make it easier for the dripping aromatic water to directly enter the cooking liquid.

[0123] The usage steps are as follows:

[0124] Add ingredients: The user puts the ingredients and water into the cooking cavity.

[0125] Heating: The heating system starts working, heating the food in the cooking cavity to a certain temperature T1 (90℃≤T1≤100℃). At this time, the aroma and steam from the food begin to escape to the top of the cooking cavity and enter the passage through the steam vent. The steam and aroma then begin to be condensed into liquid by the condenser and enter the separation chamber. During this process, the pulverizing system can operate intermittently at low speed, with a rotation speed of less than 4000 r / min and a working time of less than 30 seconds per minute, to prevent the food from being in contact with the bottom for too long.

[0126] Pulping: The heating system continues to operate, maintaining temperature T2, while the pulverizing system intermittently agitates at high speed, pulverizing the ingredients into a pulp, where 96℃≤T2≤100℃. During this process, the pulverizing system rotates at a speed greater than 6000 r / min for more than 3 minutes. During this time, the aroma and steam from the ingredients continuously escape to the top of the cooking cavity and enter the passage through the steam vent. The steam and aroma are continuously condensed into liquid by the condenser, enter the separation chamber, and then 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 should account for more than 10% of the water lost during cooking; condensing more than 30% is optimal.

[0127] Cooking is finished.

[0128] In one specific embodiment, optionally, an exhaust branch 134 connected to the steam pipe section is provided, and a first switch 138 is installed on it to control whether the steam condenses. It can be understood that at the beginning of cooking, the main odor is the stale smell of the food, which needs to be expelled. After cooking for a period of time, the first switch 138 can be switched to the position where the steam is condensed by the condensing device, thereby condensing the aroma. Furthermore, under the action of the second switch 136, it is possible to control whether the condensed water flows into the cooking cavity, to suit different cooking programs.

[0129] In this embodiment, two switches are added: switch 1 (i.e., the first switch) is used to control whether steam enters the condenser channel or is 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 usage steps are as follows:

[0131] Add ingredients: The user puts the ingredients 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 switches 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 operate, controlling the cooking temperature T2, where T2 ≥ 90°C (above 90°C at one atmosphere can produce noticeable steam; the temperature can be adjusted accordingly for negative or positive pressure). When the duration reaches t1, where t1 ≥ 2 min or t1 ≥ 10%t (t is the total time above 90°C), switch 1 switches to connect the steam vent to the passage. The aroma and steam from the food continuously dissipate to the top of the cooking cavity and enter the passage through the steam vent. The steam and aroma are continuously condensed into liquid by the condenser and enter the separation chamber. When time t2 elapses, where t2 ≥ t1 ≥ 5 min or t2 ≥ t1 ≥ 30%t (t is the total time above 90°C), switch 2 opens, and water flows back into the cooking cavity through the water passage to recover aroma substances until the food reaches the preset cooking effect. The water condensed by the condenser should account for more than 10% of the water lost during cooking; condensing more than 30% is optimal.

[0134] Cooking is finished.

[0135] This application also provides an embodiment of a cooking method for the stirring apparatus 1000 of any of the above embodiments, the cooking method being as follows: Figure 6As shown, it includes:

[0136] Step S102: Obtain the steam generation temperature range;

[0137] Step S104: When the mixing device is in the cooking state, control the heating device to operate so that the temperature inside the cooking cavity is within the steam generation temperature range, and control the pulverizing device to operate with the first operating parameters;

[0138] Step S106: Control the condenser to condense the steam flowing into the condenser pipe from the steam port, and the generated liquid flows back to the cooking cavity through the drip outlet.

[0139] The cooking method provided in this embodiment is used with the stirring equipment mentioned in any of the above technical solutions. Specifically, during cooking, the operation of the heating device is controlled according to the characteristics of the ingredients and the required steam temperature range. The heating device provides an appropriate amount of heat energy to maintain the temperature inside the cooking cavity within the steam generation temperature range. When the temperature inside the cooking cavity reaches the steam generation temperature range, steam flows out from the steam outlet and enters the condensing device through the condensing pipe. The fan in the condensing device blows the steam in the condensing pipe, accelerating its condensation process and rapidly converting it into a liquid state. The condensed liquid is collected in the water collection tank and flows out through the drip outlet via the water pipe section. This liquid flows back into the cooking cavity, providing an aroma-enhancing effect to the ingredients.

[0140] The mixing device uses sensors to monitor the current air pressure in real time and calculates the corresponding steam generation temperature range based on the pressure value. This allows for adjustment of the steam temperature during cooking based on air pressure changes in different regions or operating environments. Alternatively, the steam generation temperature can be a factory-set default value.

[0141] It is understood that in this solution, when the mixing equipment is in the cooking state, the pulverizing device is controlled to operate with the first operating parameters, which include but are not limited to the mixing speed and mixing time.

[0142] The entire cooking method controls the temperature within the cooking chamber and the operation of the condenser to achieve steam condensation and recirculation, capturing and preserving the aromatic components in the steam, preventing their loss, and releasing them at the appropriate time. This results in an aroma-enhancing effect, such as a fragrant aroma upon opening the lid and improved flavor in the ingredients. 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-enhancing 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 to make the temperature inside the cooking cavity within the first temperature range; determining a first duration for which the temperature is within the first temperature range; and if the first duration exceeds the first duration, controlling the operation of the heating device to make the temperature inside the cooking cavity within the second temperature range, and controlling the pulverizing 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 current air pressure conditions. The heating device is activated to gradually heat the cooking chamber. The temperature of the cooking chamber is maintained within the first temperature range. This may be to begin the cooking process at a lower temperature, allowing the food to be gradually heated. The duration of the temperature within the first temperature range is monitored; this time may be to ensure the food undergoes initial cooking at a suitable temperature. If the first duration exceeds the preset first time, it indicates that initial cooking has been underway for some time. At this point, the operation of the heating device is adjusted so that the temperature within the cooking chamber reaches the second temperature range. Simultaneously, the grinding device is activated, operating at the second set of parameters. This may be for further cooking and mixing.

[0145] In summary, this cooking method aims to allow for more precise processing and cooking of ingredients at different stages and temperatures. This helps achieve better cooking results for various culinary needs.

[0146] In some embodiments, optionally, the method further includes: when the temperature inside the cooking cavity is within a 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 a 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 collection tank, and controlling the second switch to be closed; when the first duration exceeds a third duration, controlling the second switch to be opened.

[0147] When the temperature inside the cooking chamber is within the first temperature range, the first switch of the stirring device is controlled to adjust it to the position where the cooking chamber is connected to the exhaust branch. This is likely to release some gas through the exhaust branch during the initial cooking stage to prevent excessive pressure.

[0148] If the first duration exceeds the preset second duration, it indicates that cooking has been underway for some time and requires further processing. In this case, control the first switch of the stirring device to adjust it to the position where the cooking chamber is connected to the water collection tank. At the same time, close the second switch, possibly to prevent excessive liquid from entering the venting branch.

[0149] If the first duration exceeds the preset third duration, it indicates that cooking has been going on for too long and requires further control. In this case, opening the second switch may be to allow more gas or liquid to enter or leave the cooking chamber from the exhaust branch, in order to adjust the cooking environment.

[0150] In summary, these steps appear to be for adjusting the position of the stirring device at different stages of cooking, and for regulating the flow of gas and liquid within the cooking chamber by controlling the venting branch. These control steps allow for finer adjustments based on cooking needs, resulting in better cooking outcomes.

[0151] Optionally, such as Figure 7 As shown, this application embodiment also provides a stirring device 1000, including a processor 1110, a memory 1109, and a program or instructions stored in the memory 1109 and executable on the processor 1110. When the program or instructions are executed by the processor 1110, they implement the various processes of the above-described cooking method embodiments and achieve the same technical effects. To avoid repetition, they will not be described again here.

[0152] It should be noted that the stirring device in the embodiments of this application includes the aforementioned electronic and non-electronic devices.

[0153] 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, it controls the heating device to operate so that the temperature inside the cooking cavity is within the steam generation temperature range, and controls the pulverizing device to operate with the first operating parameters; it controls the condensing device to condense the steam flowing into the condensing pipe from the steam port, and the generated liquid flows back to the cooking cavity through the drip port.

[0154] This application also provides a readable storage medium storing a program or instructions. When the program or instructions are executed by a processor, they implement the various processes of the above-described cooking method embodiments and achieve the same technical effects. To avoid repetition, they will not be described again here.

[0155] The processor is the processor in the electronic device described in the above embodiments. The readable storage medium includes computer-readable storage media, such as computer read-only memory (ROM), random access memory (RAM), magnetic disk, or optical disk.

[0156] This application also provides a chip, which includes a processor and a communication interface. The communication interface and the processor are coupled. The processor is used to run programs or instructions to implement the various processes of the above-described cooking method embodiments and achieve the same technical effect. To avoid repetition, it will not be described again here.

[0157] It should be understood that the chip mentioned in the embodiments of this application may also be referred to as a system-on-a-chip, system chip, chip system, or system-on-a-chip, etc.

[0158] According to the stirring device, cooking method, readable storage medium and chip provided by the present invention, aromatic substances in steam are captured during the cooking process and converted into liquid by a condenser, and finally released into the cooking cavity, thereby enhancing the aroma and flavor of the ingredients.

[0159] In this invention, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance; the term "multiple" refers to two or more unless otherwise explicitly defined. The terms "install," "connect," "link," and "fix" should be interpreted broadly. For example, "connect" can be a fixed connection, a detachable connection, or an integral connection; "link" can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0160] In the description of this invention, it should be understood that the terms "upper," "lower," "left," "right," "front," "rear," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or unit referred to must have a specific orientation or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0161] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0162] The above are merely preferred embodiments of the present invention and are not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A mixing device, characterized in that, include: A condensing assembly, comprising a correspondingly configured condensing pipe and a condensing device, wherein the two ends of the condensing pipe are a steam outlet and a drip outlet, respectively; The cooking body includes a cooking cavity, a heating device for heating the cooking cavity, and a pulverizing device for pulverizing and stirring the ingredients inside the cooking cavity. The steam inlet and the drip outlet are respectively connected to the cooking cavity. The gas flowing into the condenser pipe from the steam inlet is condensed by the condenser to form a liquid that can flow into the cooking cavity through the drip outlet. The condenser piping specifically includes a steam pipe section and a water pipe section, and the condenser device specifically includes: A water collection chamber is provided on the condenser pipe, and the water collection chamber is connected to the steam pipe section and the water pipe section respectively. The liquid formed after condensation by the condenser flows into the water collection chamber, and the liquid in the water collection chamber flows out through the drip outlet through the water pipe section. The condensation component is located above the cooking cavity, and the liquid in the water collection tank flows out through the water pipe section and the drip outlet under its own gravity. The mixing device also includes an exhaust branch and a second switch: The exhaust branch is connected to the steam pipe section, and the exhaust branch is equipped with a first switch for switching the gas flow direction; The second switch is located in the water pipe section; The first switch is used to control whether steam enters the condenser pipe or is discharged to the outside, and the second switch is used to control whether water flows into the cooking cavity.

2. The mixing device according to claim 1, characterized in that, The condensation device specifically includes: A solid heat exchanger is attached to the condenser pipe, and the thermal conductivity of the solid heat exchanger is greater than that of the pipe wall material of the condenser pipe.

3. The mixing device according to claim 1, characterized in that, The condensation device specifically includes: A liquid heat exchange device, comprising a liquid storage tank and a coolant filled in the liquid storage tank, wherein a condenser pipe passes through the liquid heat exchange device.

4. The mixing device according to claim 1, characterized in that, The condensation device specifically includes: A fan is disposed opposite to the condenser pipe, and the fan is used to blow air into the condenser pipe.

5. The mixing device according to claim 1, characterized in that, Also includes: A steam heating device is provided corresponding to the water collection tank. The steam heating device is used to heat the water collection tank so that the liquid in the water collection tank is converted into gas and flows out through the drip outlet.

6. The mixing device according to claim 1, characterized in that, Also includes: A partition structure is provided inside the cooking cavity, which divides the cooking cavity into a first cavity and a second cavity distributed vertically. The partition structure is provided with through holes.

7. A cooking method, characterized in that, The cooking method, used in any one of claims 1 to 6, comprises: Obtain the steam generation temperature range; When the stirring device is in the cooking state, the heating device is controlled to operate so that the temperature inside the cooking cavity is within the steam generation temperature range, and the pulverizing device is controlled to operate with the first operating parameters; The condensing device is controlled to condense the steam flowing into the condensing pipe from the steam port, and the generated liquid flows back to the cooking cavity through the drip port.

8. The cooking method according to claim 7, characterized in that, The steam generation temperature range includes a first temperature range and a second temperature range, and the operation of the controlled heating device specifically includes: The heating device is controlled to operate so that the temperature inside the cooking cavity is within the first temperature range; Determine the first duration for which the temperature is within the first temperature range; If the first duration exceeds the first duration, the heating device is controlled to operate so that the temperature inside the cooking cavity is within the second temperature range, and the pulverizing device is controlled to operate with the second operating parameters.

9. The cooking method according to claim 8, characterized in that, Also includes: When the temperature inside the cooking cavity is within the first temperature range, the first switch of the stirring device is adjusted to the position where the cooking cavity is connected to the exhaust branch. If the first duration exceeds the second duration, the first switch of the stirring device is adjusted to the position where the cooking cavity is connected to the water collection tank, and the second switch is closed. If the first duration exceeds the third duration, the second switch is turned on.

10. A mixing device, characterized in that, It includes a processor, a memory, and a program or instructions stored in the memory and executable on the processor, wherein the program or instructions, when executed by the processor, implement the steps of the cooking method as described in any one of claims 7 to 9.

11. A readable storage medium, characterized in that, The readable storage medium stores a program or instructions that, when executed by a processor, implement the steps of the cooking method as described in any one of claims 7 to 9.

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