Cooking utensil

Abstract

The invention discloses a cooking utensil, which comprises a main body provided with a cooking cavity; the cover body is arranged on the main body in a covering manner; the control device is configured to match a corresponding cooking curve according to the selected cooking menu, the food material amount, the external atmospheric pressure of the cooking utensil and the external environment temperature; in the cooking process, cooking control is conducted according to the cooking curve. According to the cooking utensil, the corresponding cooking curve is matched according to the selected cooking menu, the food material amount and the external atmospheric pressure and the external environment temperature of the cooking utensil, so that the cooking curve matched with the current external atmospheric pressure and the current external environment temperature is obtained, and cooking control is carried out according to the cooking curve; a good cooking effect is achieved, and the technical problem that in the prior art, the cooking effect of a cooking utensil is affected by changes of the quantity of cooking food materials, the external atmospheric pressure and the external environment temperature is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of household appliances, and in particular to a cooking appliance. Background Art

[0002] The intelligentization and automation of household appliances have greatly improved the living standards of consumers. However, traditional cooking utensils cannot avoid the impact of different boiling points caused by altitude changes, which affects the cooking effect.

[0003] The mainstream cooking appliances on the market: Generally, in high-altitude areas, due to the low boiling point, there are problems such as undercooked or poor cooking effects. Even for appliances suitable for high-altitude areas, NTC temperature sensors are generally used to determine the altitude by the boiling point of boiling water. The cooking curve cannot be matched in advance, so the cooking effect cannot be guaranteed. Even if there is a plateau program (the altitude is memorized in advance by boiling), there will be cases where users are unwilling to set it manually due to the troublesome operation.

[0004] The mainstream cooking appliances currently on the market generally have the problem of too large a difference between the insulation effect and the actual physical sensation due to the influence of the environment in different seasons during the insulation stage.

[0005] The current cooking utensils with measuring cups on the market: Due to different usage habits, the rice-water ratio is difficult to control, which can easily affect the cooking effect. Due to the large resolution of the scale lines on the measuring cup and the inner pot, it cannot meet the refined requirements of accurate rice measurement. Summary of the invention

[0006] The invention provides a cooking utensil, which solves the technical problem in the prior art that the cooking effect of the cooking utensil is affected by the amount of cooking ingredients, the external atmospheric pressure and the external environmental temperature.

[0007] In order to achieve the above technical objectives, the present invention adopts the following technical solutions:

[0008] Cooking utensils, including:

[0009] a main body having a cooking cavity;

[0010] A cover body, which is disposed on the main body;

[0011] Also includes:

[0012] The control device is configured to: match the corresponding cooking curve according to the selected cooking menu, the amount of ingredients, and the external atmospheric pressure and external ambient temperature of the cooking appliance; and perform cooking control according to the cooking curve during the cooking process.

[0013] In some embodiments of the present application, the matching of the corresponding cooking curve according to the selected cooking menu, the amount of ingredients, and the external atmospheric pressure and the external ambient temperature of the cooking utensil specifically includes:

[0014] Control the amount of water injected into the cooking chamber according to the selected cooking menu and the weight of the ingredients in the cooking chamber;

[0015] After the water injection is completed, the corresponding cooking curve is matched according to the selected cooking menu, the weight of the ingredients in the cooking cavity, the external atmospheric pressure, and the external ambient temperature.

[0016] In some embodiments of the present application, controlling the amount of water injected into the cooking cavity according to the selected cooking menu and the weight of the food in the cooking cavity specifically includes:

[0017] After the cover is closed, the weight of the food in the cooking cavity is calculated, and it is determined whether the weight of the food in the cooking cavity is within a preset food weight range;

[0018] If the weight of the food in the cooking chamber is not within the preset food weight range, an alarm will be issued to remind the user to open the lid for inspection;

[0019] If the weight of the ingredients in the cooking cavity is within a preset ingredient weight range, the corresponding ingredient and water ratio is obtained according to the selected cooking menu, and the amount of water that needs to be injected into the cooking cavity is calculated according to the weight of the ingredients in the cooking cavity and the obtained ingredient and water ratio; then the water injection device is controlled to inject the corresponding amount of water into the cooking cavity.

[0020] In some embodiments of the present application, the water injection device includes a water tank, a water pipeline, a water pump, a flow sensor, and a water circuit solenoid valve; the water pump, the flow sensor, and the water circuit solenoid valve are arranged on the water pipeline; the water tank is connected to the cooking cavity through the water pipeline;

[0021] When water needs to be injected into the cooking cavity, the control device controls the water circuit solenoid valve to open and the water pump to start;

[0022] The control device receives the water flow data detected by the flow sensor and calculates the amount of water injected into the cooking cavity;

[0023] When it is necessary to stop water injection, the control device controls the water pump to stop and the water circuit solenoid valve to turn off.

[0024] In some embodiments of the present application, the main body has an inner pot, and the inner pot has the cooking cavity;

[0025] A weighing sensor is arranged at the bottom of the inner pot; after the cover is opened, the control device receives the weight value M1 detected by the weighing sensor; after the cover is closed, the weight of the food is calculated as M=M1-M0; M0 is the weight of the inner pot itself;

[0026] Alternatively, a weighing sensor is provided at the bottom of the cooking utensil; after the lid is opened and before the inner pot is put back, the detection value of the weighing sensor is M21; after the inner pot is put back, the detection value of the weighing sensor is M22; after the lid is closed, the weight of the food is calculated as M=M22-M21-M0; M0 is the weight of the inner pot itself.

[0027] In some embodiments of the present application, the control device is further configured to:

[0028] During the cooking process, when the outside atmospheric pressure is lower than the preset pressure, the target pressure range to be reached in the current cooking stage is obtained from the cooking curve. If any value in the target pressure range is greater than the outside atmospheric pressure, the heating power of the heating device of the cooking appliance and the opening or closing of the pressure relief device are controlled so that the pressure in the cooking cavity is not lower than the standard atmospheric pressure;

[0029] Among them, the preset pressure is lower than the standard atmospheric pressure.

[0030] In some embodiments of the present application, the control device is further configured to:

[0031] During the cooking process, when the external ambient temperature is lower than the preset temperature, the target pressure range, target temperature range, and target cooking time to be achieved in the current cooking stage are obtained from the cooking curve. If any value within the target pressure range is lower than the external atmospheric pressure, the heating power of the heating device of the cooking appliance is adjusted so that the temperature in the cooking cavity reaches the target temperature range within the target cooking time.

[0032] In some embodiments of the present application, the cooking process includes:

[0033] During the low-temperature soaking stage, any value within the target pressure range is lower than the external atmospheric pressure;

[0034] During the medium-temperature water absorption stage, any value within the target pressure range is lower than the external atmospheric pressure;

[0035] In the high-fire heating stage, the lower limit of the target pressure range is standard atmospheric pressure;

[0036] In the full boiling stage, the lower limit of the target pressure range is standard atmospheric pressure;

[0037] During the rice cooking stage, the lower limit of the target pressure range is standard atmospheric pressure;

[0038] During the nutrient insulation stage, any value within the target pressure range is lower than the external atmospheric pressure.

[0039] In some embodiments of the present application, the control device is further configured to:

[0040] After the cooking process is finished, the heat preservation stage is entered, and the heat preservation temperature in the cooking cavity is adjusted according to the external environment temperature, and the heat preservation temperature is negatively correlated with the external environment temperature.

[0041] In some embodiments of the present application, a pressure sensor and a top temperature sensor are provided on the inner side of the cover;

[0042] When the cover is opened, the pressure sensor is used to detect the external atmospheric pressure and send it to the control device; the top temperature sensor is used to detect the external ambient temperature and send it to the control device;

[0043] After the cover is closed, the pressure sensor is used to detect the pressure in the cooking cavity, and the top temperature sensor is used to detect the temperature in the cooking cavity.

[0044] Compared with the prior art, the advantages and positive effects of the present invention are as follows: the cooking utensil of the present invention obtains a cooking curve that matches the current external atmospheric pressure and external ambient temperature by matching the corresponding cooking curve according to the selected cooking menu, the amount of ingredients, and the external atmospheric pressure and external ambient temperature in which the cooking utensil is located, and performs cooking control according to the cooking curve to achieve a better cooking effect, thus solving the technical problem in the prior art that the cooking effect of the cooking utensil is affected by changes in the amount of cooking ingredients, the external atmospheric pressure and the external ambient temperature.

[0045] Other features and advantages of the present invention will become more apparent after reading the detailed description of the embodiments of the present invention in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0047] Figure 1 is a structural schematic diagram of an embodiment of the cooking utensil proposed by the present invention;

[0048] Figure 2 It is the circuit diagram of the cooking appliance;

[0049] Figure 3 It’s the cooking curve;

[0050] Figure 4 is a flow chart of an embodiment of the steps performed by the control device;

[0051] Figure 5 yes Figure 4 Flow chart of step S11 in FIG.

[0052] Figure 6 It is a flow chart of an embodiment of the cooking process of the cooking appliance proposed by the present invention.

[0053] Reference numerals:

[0054] 1. Top temperature sensor; 2. Side wall heating element; 3. Water tank;

[0055] 4. Water level sensor; 5. Flow sensor; 6. Water pump;

[0056] 7. Weighing sensor; 8. Bottom temperature sensor; 9. Bottom heating element;

[0057] 10. Inner tank; 11. Top heating element; 12. Pressure relief solenoid valve;

[0058] 13. Pressure sensor; 14. Vacuum pump; 15. Airtight solenoid valve;

[0059] 16. Locking cover electromagnet; 17. Water circuit solenoid valve; 18. Cover body;

[0060] 19. Cover opening detection device; 20. Main body. DETAILED DESCRIPTION

[0061] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0062] In the description of the present application, it should be understood that the terms "center", "up", "down", "front", "back", "top", "bottom", "inside", "outside", etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0063] In the description of this application, it should be understood that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the feature. In the description of this application, unless otherwise specified, "plurality" means two or more.

[0064] In the description of this application, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0065] The cooking device of this embodiment includes a main body 20, a cover 18, a control device, etc. Figure 1 shown.

[0066] The main body 20 has a cooking cavity.

[0067] The cover 18 is disposed on the main body 20. After the cover 18 is closed, the cover 18 is sealed with the cooking cavity. In some embodiments of the present application, the cover 18 is hinged with the main body 20.

[0068] The control device is configured to: match the corresponding cooking curve according to the selected cooking menu, the amount of ingredients, and the external atmospheric pressure and external ambient temperature of the cooking appliance; and perform cooking control according to the cooking curve during the cooking process.

[0069] The corresponding relationship of the preset cooking menu-ingredients quantity-external atmospheric pressure-external ambient temperature-cooking curve is queried according to the selected cooking menu, ingredients quantity, current external atmospheric pressure and external ambient temperature to obtain the corresponding cooking curve.

[0070] The cooking curve includes the relationship curve between the target temperature range and the target cooking time, and the relationship curve between the target pressure range and the target cooking time, see Figure 3 The cooking curve contains the target temperature and target pressure to be achieved at each point in the cooking process.

[0071] The control device controls the entire cooking process of the cooking appliance according to the cooking curve, so that the temperature and pressure in the cooking cavity reach the required target temperature range and target pressure range within the target cooking time, thereby achieving a better cooking effect.

[0072] The cooking appliance of this embodiment obtains a cooking curve that matches the current external atmospheric pressure and external ambient temperature by matching the corresponding cooking curve according to the selected cooking menu, the amount of ingredients, and the external atmospheric pressure and external ambient temperature of the cooking appliance. Cooking is controlled according to the cooking curve to achieve a better cooking effect, thereby solving the technical problem in the prior art that the cooking effect of the cooking appliance is affected by changes in the amount of cooking ingredients, the external atmospheric pressure and the external ambient temperature.

[0073] The cooking appliance of this embodiment adaptively matches different cooking curves according to different external atmospheric pressures and different external ambient temperatures, thereby ensuring better cooking effects and satisfying the cooking requirements of users.

[0074] The cooking device of this embodiment automatically detects the external atmospheric pressure and the external ambient temperature, and intelligently matches the cooking curve according to the external atmospheric pressure and the external ambient temperature to ensure the cooking effect, thereby solving the problem that ordinary cooking devices cannot be used in high altitude areas or the food is half-cooked and tastes bad.

[0075] In some embodiments of the present application, in order to facilitate the detection of the external atmospheric pressure and the external ambient temperature, a pressure sensor 13 and a top temperature sensor 1 are provided on the inner side of the cover 18, see Figure 1 , Figure 2 shown.

[0076] When the cover 18 is opened, the pressure sensor 13 is used to detect the external atmospheric pressure and send it to the control device; the top temperature sensor 1 is used to detect the external ambient temperature and send it to the control device. Thus, the control device obtains the external atmospheric pressure and the external ambient temperature and records them.

[0077] After the cover 18 is closed, the pressure sensor 13 is used to detect the pressure in the cooking cavity and send it to the control device; the top temperature sensor 1 is used to detect the temperature in the cooking cavity and send it to the control device.

[0078] Therefore, the pressure sensor 13 and the top temperature sensor 1 detect the external atmospheric pressure and the external ambient temperature when the cover 18 is opened, and detect the pressure and the temperature in the cooking cavity after the cover 18 is closed.

[0079] In some embodiments of the present application, the corresponding cooking curve is matched according to the selected cooking menu, the amount of ingredients, and the external atmospheric pressure and external ambient temperature of the cooking utensil, specifically including the following steps, see Figure 4 shown.

[0080] Step S11: controlling the amount of water injected into the cooking cavity according to the selected cooking menu and the weight of the food in the cooking cavity.

[0081] Step S12: After the water injection is completed, the corresponding cooking curve is matched according to the selected cooking menu, the weight of the food in the cooking cavity, the external atmospheric pressure, and the external ambient temperature.

[0082] The corresponding relationship of the preset cooking menu-ingredient weight-external atmospheric pressure-external ambient temperature-cooking curve is queried according to the selected cooking menu, the ingredient weight in the cooking cavity, the current external atmospheric pressure and the external ambient temperature, so as to obtain the corresponding cooking curve.

[0083] By designing steps S11 to S12, the amount of water in the cooking cavity is automatically controlled according to the cooking menu and the weight of the ingredients in the cooking cavity, so that the amount of water can be accurately controlled and a suitable cooking curve can be matched to ensure the cooking effect and provide a better user experience.

[0084] In some embodiments of the present application, step S11 specifically includes the following steps: Figure 5 shown.

[0085] Step S11 - 1 : After the cover is closed, the weight of the food in the cooking cavity is calculated.

[0086] Step S11 - 2 : Determine whether the weight of the food in the cooking chamber is within a preset food weight range.

[0087] If the weight of the food in the cooking chamber is too large or too small, the cooking effect will be affected. Therefore, it is necessary to determine whether the weight of the food is within the preset food weight range.

[0088] If the weight of the food in the cooking cavity is not within the preset food weight range, step S11-3 is executed: an alarm is issued to remind the user to open the lid for inspection. After the user adjusts the weight of the food in the cooking cavity, the lid is closed and the process returns to step S11-1.

[0089] If the weight of the ingredients in the cooking cavity is within the preset ingredient weight range, execute step S11-4: obtain the corresponding ingredient and water ratio according to the selected cooking menu, calculate the amount of water to be injected into the cooking cavity according to the weight of the ingredients in the cooking cavity and the obtained ingredient and water ratio; then control the water injection device to inject the corresponding amount of water into the cooking cavity.

[0090] Preset cooking menu - the correspondence between ingredients and water ratios. Different cooking menus correspond to different ingredients and water ratios.

[0091] For example, the rice-water ratio corresponding to the porridge menu is 1:4, and if the weight of the food in the cooking chamber is 100g, the required amount of water is 400g. The water injection device is controlled to inject 400g of water into the cooking chamber.

[0092] By designing steps S11-1 to S11-4, when the weight of the ingredients in the cooking chamber is not within the preset ingredient weight range, an alarm prompt is issued in time; the corresponding ingredient and water ratio is obtained according to the cooking menu, and then the required amount of water is calculated according to the ingredient weight in the cooking chamber and the ingredient and water ratio. There is no need for the user to judge the required amount of water, thereby achieving refined cooking, ensuring cooking effects, and improving user experience.

[0093] In some embodiments of the present application, the water injection device of the cooking appliance includes a water tank 3, a water pipeline, a water pump 6, a flow sensor 5, and a water circuit solenoid valve 17 (water circuit closed solenoid valve); wherein the water pump 6, the flow sensor 5, and the water circuit solenoid valve 17 are arranged on the water pipeline, and the water tank 3 is connected to the cooking cavity through the water pipeline. The water tank 3 is arranged on one side of the main body 20 and is detachably connected to the main body 20.

[0094] The control device controls the operation of the water pump 6, the flow sensor 5, and the water circuit electromagnetic valve 17. The flow sensor 5 detects the water flow data in the water delivery pipeline and sends it to the control device. The water circuit electromagnetic valve 17 controls the conduction and shutoff of the water delivery pipeline.

[0095] When water needs to be injected into the cooking cavity, the control device controls the water circuit solenoid valve 17 to open and the water pump 6 to start; the water in the water tank 3 is transported to the cooking cavity through the water delivery pipeline.

[0096] The control device receives the water flow data detected by the flow sensor and calculates the amount of water injected into the cooking cavity.

[0097] When it is necessary to stop injecting water, that is, the amount of water in the cooking cavity has reached the required amount of water, the control device controls the water pump 6 to stop and the water circuit solenoid valve 17 to turn off.

[0098] A water level sensor 4 is also provided in the water tank 3 for detecting the water level of the water tank 3 and sending the water level to the control device. When the water level in the water tank 3 is lower than the preset water level, the control device issues an alarm to remind the user to add water in time.

[0099] By designing the water injection device, the structure is simple and easy to control, so the automatic water injection function of the cooking utensil can be realized conveniently.

[0100] The cooking device of this embodiment solves the problem in the prior art that the rice tastes bad due to long-term soaking of the rice during long-term cooking, and solves the problem that the user cannot manually and accurately control the ratio of ingredients and water. It can automatically identify the weight of the rice, and accurately and automatically inject the corresponding amount of water according to the cooking menu and ingredient weight selected by the user; the user can cook food of precise weight without being limited to measuring cups.

[0101] In some embodiments of the present application, the main body 20 has an inner pot 10, and the inner pot 10 has a cooking cavity.

[0102] A weighing sensor 7 is provided at the bottom of the inner container 10 for detecting the weight of the inner container 10. When the inner container 10 is placed in the main body 20, the weighing sensor 7 detects the weight of the inner container (including the food in the inner container) and sends it to the control device.

[0103] After the cover 18 is opened, the control device receives the weight value M1 detected by the weighing sensor; after the cover 18 is closed, the weight of the food is calculated as M=M1-M0; M0 is the weight of the inner pot itself.

[0104] The weight of the food is obtained by subtracting the weight M0 of the inner pot itself from the detection value of the weighing sensor 7.

[0105] An inner container 10 is provided for user convenience; a weighing sensor 7 is provided at the bottom of the inner container 10 for accurate knowledge of the weight of the rice in the inner container.

[0106] Moreover, through the weighing sensor, the amount of water injected into the cooking cavity can also be automatically identified when filling water.

[0107] When the cover 18 is opened, the inner container and other structural parts except the weighing sensor support are suspended.

[0108] In some other embodiments of the present application, a weighing sensor is provided at the bottom of the entire cooking utensil to detect the weight of the entire cooking utensil. Therefore, after the lid is opened, a period of time before the inner pot (net weight of the inner pot M0) is put back (such as 3 seconds before the inner pot is put back), the detection value of the weighing sensor is M21; within a period of time after the inner pot is put back, such as within 3 seconds after the inner pot is put back, the detection value of the weighing sensor is M22, then after the lid is closed, the control device calculates the weight of the food M=M22-M21-M0. M0 is the weight of the inner pot itself.

[0109] The cooking utensil of this embodiment can use a weighing sensor to automatically weigh the weight of rice to meet the refined requirements of special users for the amount of rice; it can automatically match the rice-water ratio according to the selected menu and automatically inject clean water without manual intervention. The rice-water ratio control is more accurate and the rice-water ratio is precisely controlled to improve the cooking effect.

[0110] The cooking device of this embodiment has a weighing sensor, which can realize accurate control of the amount of ingredients, and can be used with automatic water injection to cook any weight of ingredients. Automatic water injection and no need to wash rice can realize automatic water injection cooking with a long-term reservation function to avoid affecting the taste of rice due to long-term soaking. The function of being able to make an appointment to eat when you get home solves the problem that traditional cooking devices cannot accurately control the rice-water ratio, affect the cooking effect, and cannot meet the needs of working users to eat when they get home.

[0111] In some embodiments of the present application, the cooking appliance further comprises a heating device for heating the inner pot 10. The heating device comprises a side wall heating body 2, a bottom heating body 9, and a top heating body 11.

[0112] The side wall heating body 2 is disposed in the main body 20 and is used to heat the side wall of the inner container 10;

[0113] The bottom heating body 9 is disposed in the main body 20 and is used to heat the bottom of the inner container 10;

[0114] The top heating body 11 is disposed on the inner side of the cover body 18 and is used to heat the top of the inner pot 10 when the cover body 18 is closed.

[0115] Three-dimensional heating is achieved through the bottom heating body 9, the side wall heating body 2, and the top heating body 11, so that the bottom, side walls and top of the inner pot 10 are fully heated, the heating is more uniform, and the taste of the upper and lower layers is more uniform.

[0116] During the rice cooking and stewing stage, the top heating body on the inner side of the lid body is heated to evaporate the residual condensed water, so that there is no distilled water on the inner side of the lid body when the lid is opened.

[0117] A bottom temperature sensor 8 is also provided at the bottom of the main body 20 for detecting the temperature of the bottom of the inner container 10 .

[0118] The main body 20 is also provided with a cover opening detection device 19 for detecting whether the cover 18 is opened and sending the detected switch state to the control device. For example, the cover opening detection device 19 can be a Hall sensor.

[0119] The cover body 18 is also provided with a vacuum pump 14 , and vacuuming by using the vacuum pump 14 can create a negative pressure inside the inner container 10 .

[0120] The cover 18 is also provided with a pressure relief solenoid valve 12 for relieving pressure from the inner container 10. The pressure relief solenoid valve 12 includes an electromagnet and an air relief valve. When the electromagnet is powered on, it pushes the air relief valve to relieve pressure.

[0121] The cover body 18 is also provided with an airtight solenoid valve 15 (air path sealing solenoid valve) and a cover locking solenoid 16 .

[0122] The cover body 18 is also provided with a cover locking electromagnet 16 for keeping the cover body 18 in a closed state.

[0123] Controls include Figure 2 Display control board and IH driver board in.

[0124] During the cooking process, the pressure value in the inner pot 10 is measured by the pressure sensor 13, and the vacuum pump 14 and the airtight solenoid valve 15 are controlled, or the heating device and the pressure relief solenoid valve 12 are controlled to control the pressure value of the inner pot 10 at each stage of cooking; the temperature value in the inner pot 10 is detected by the top temperature sensor 1 and the bottom temperature sensor 8, and the heating device is controlled to control the temperature value of the inner pot 10 at each stage of cooking.

[0125] The pressure in the inner pot 10 is detected by the pressure sensor 13, and the pressure is released by pushing the air release valve with the electromagnet, so that the required constant micro-pressure in the inner pot can be maintained, thereby achieving micro-pressure cooking.

[0126] In some embodiments of the present application, the cooking appliance includes an infrared temperature sensor for detecting the ambient temperature around the cooking appliance and sending the detected temperature signal to the control device.

[0127] The cooking process of the cooking appliance includes a plurality of cooking stages executed sequentially, and the cooking curve includes a target cooking time, a target cooking temperature range, and a target cooking pressure range for each cooking stage.

[0128] In some embodiments of the present application, the control device is further configured to: during the cooking process, when the external atmospheric pressure is lower than a preset pressure (such as 98.6 kPa), obtain the target pressure range to be achieved in the current cooking stage from the cooking curve; if any value within the target pressure range is greater than the external atmospheric pressure, control the heating power of the heating device of the cooking utensil and the opening or closing of the pressure relief device so that the pressure in the cooking cavity is not lower than the standard atmospheric pressure; wherein the preset pressure is slightly lower than the standard atmospheric pressure.

[0129] In this embodiment, the pressure relief device of the cooking utensil is a pressure relief solenoid valve.

[0130] If any value within the target pressure range to be achieved in the current cooking stage is greater than the external atmospheric pressure, it means that the pressure required in the cooking chamber in the current cooking stage is a positive pressure, and pressure compensation is required for the current cooking stage, that is, controlling the heating power of the heating device and the pressure relief of the pressure relief solenoid valve to be turned on or off, so that the pressure in the cooking chamber is not lower than the standard atmospheric pressure; to prevent food from being undercooked or poor cooking results due to lower external atmospheric pressure and lower boiling point.

[0131] For example, the preset pressure is 98.6 kPa. The standard atmospheric pressure is 101 kPa.

[0132] In some embodiments of the present application, the control device is further configured to: during the cooking process, when the external ambient temperature is lower than a preset temperature (such as 15°C), obtain the target pressure range, target temperature range, and target cooking time to be achieved in the current cooking stage from the cooking curve; if any value within the target pressure range is lower than the external atmospheric pressure, adjust the heating power of the heating device of the cooking appliance so that the temperature in the cooking cavity reaches the target temperature range within the target cooking time.

[0133] If any value within the target pressure range to be achieved in the current cooking stage is lower than the external atmospheric pressure, it means that the pressure required in the cooking cavity in the current cooking stage is negative pressure, and temperature compensation is required for the current cooking stage, that is, adjusting the heating power of the heating device so that the temperature in the cooking cavity reaches the target temperature range within the target cooking time; preventing the temperature in the cooking cavity from being low or the cooking effect from being poor due to the low external ambient temperature.

[0134] For example, the preset temperature is 15°C.

[0135] In some embodiments of the present application, the cooking process includes a low-temperature soaking stage, a medium-temperature water absorption stage, a high-fire heating stage, a full boiling stage, a rice stewing stage, and a nutrient insulation stage, which are performed in sequence.

[0136] During the low-temperature soaking stage, any value within the target pressure range is lower than the external atmospheric pressure;

[0137] During the medium-temperature water absorption stage, any value within the target pressure range is lower than the external atmospheric pressure;

[0138] In the high-fire heating stage, the lower limit of the target pressure range is standard atmospheric pressure;

[0139] In the full boiling stage, the lower limit of the target pressure range is standard atmospheric pressure;

[0140] During the rice cooking stage, the lower limit of the target pressure range is standard atmospheric pressure;

[0141] During the nutrient insulation stage, any value within the target pressure range is lower than the external atmospheric pressure.

[0142] The cooking device of this embodiment realizes two-stage negative pressure immersion (low-temperature immersion stage and medium-temperature water absorption stage) when cooking rice, which can make the rice absorb water more fully and promote β-starch to be more easily converted into α-starch.

[0143] When the external atmospheric pressure is less than the preset pressure (such as 98.6 kpa), pressure compensation is performed in the high-fire heating stage, the full boiling stage, and the rice stewing stage. That is, in these three cooking stages, the pressure in the cooking chamber is controlled to be a minimum of the standard atmospheric pressure (101 kpa) by controlling the heating power of the heating device and the opening or closing of the pressure relief device.

[0144] When the external environment temperature is lower than the preset temperature (such as 15°C), temperature compensation is performed on the low-temperature soaking stage, the medium-temperature water absorption stage, and the nutrient insulation stage. That is, in these three cooking stages, the heating power of the heating device is adjusted so that the temperature in the cooking cavity reaches the target temperature range within the target cooking time.

[0145] By designing the cooking process to include the low-temperature soaking stage, medium-temperature water absorption stage, high-fire heating stage, full boiling stage, rice stewing stage, and nutrition insulation stage, a better cooking effect can be achieved. When the external atmospheric pressure is less than the preset pressure (such as 98.6kpa), pressure compensation is performed on the high-fire heating stage, full boiling stage, and rice stewing stage, so that the minimum pressure in the cooking chamber is the standard atmospheric pressure; when the external ambient temperature is less than the preset temperature (such as 15°C), temperature compensation is performed on the low-temperature soaking stage, medium-temperature water absorption stage, and nutrition insulation stage, so that the temperature in the cooking chamber reaches the target temperature range within the target cooking time to ensure a good cooking effect.

[0146] For example, the target cooking time, target temperature range, and target pressure range for each cooking stage are shown below.

[0147] S1, low temperature soaking stage: time TimeS1 (5 minutes ≤ TimeS1 ≤ 40 minutes), temperature TemS1 (30°C ≤ TemS1 ≤ 50°C), negative pressure PS1 (-20kpa ≤ PS1 ≤ -70kpa). Open the airtight solenoid valve and vacuum pump to extract the vacuum, so that the pressure in the cooking chamber is negative pressure PS1. Turn on the heating device, so that the temperature in the cooking chamber is TemS1.

[0148] S2, medium temperature water absorption stage: time TimeS2 (5 minutes ≤ TimeS2 ≤ 20 minutes), temperature TemS2 (40℃ ≤ TemS2 ≤ 70℃), negative pressure PS2 (-20kpa ≤ PS2 ≤ -70kpa).

[0149] S3, high fire heating stage: time TimeS3 (5 minutes ≤ TimeS3 ≤ 30 minutes), temperature TemS3 (30℃ ≤ TemS3 ≤ 120℃), positive pressure PS3 (101kpa ≤ PS3 ≤ 200kpa).

[0150] S4, full boiling stage: time TimeS4 (5 minutes ≤ TimeS4 ≤ 30 minutes), temperature TemS4 (100℃ ≤ TemS4 ≤ 120℃), positive pressure PS4 (101kpa ≤ PS4 ≤ 200kpa).

[0151] S5, rice stewing stage: time TimeS5 (5 minutes ≤ TimeS5 ≤ 30 minutes), temperature TemS5 (95°C ≤ TemS5 ≤ 100°C), positive pressure PS5 (101kpa ≤ PS5 ≤ 105kpa).

[0152] S6, nutrition insulation stage: time TimeS6 (5 minutes ≤ TimeS6 ≤ 40 minutes), temperature TemS6 (95℃ ≤ TemS6 ≤ 100℃), negative pressure PS6 (-20kpa ≤ PS6 ≤ -70kpa).

[0153] By opening the airtight solenoid valve and the vacuum pump to draw a vacuum, the pressure in the cooking chamber can be made negative pressure. Negative pressure is a pressure value lower than the external atmospheric pressure.

[0154] The positive pressure value in the cooking cavity is adjusted by controlling the heating power of the heating device and the opening or closing of the pressure relief solenoid valve. Positive pressure refers to the pressure value of the high pressure outside atmospheric pressure.

[0155] The temperature value in the cooking cavity is adjusted by adjusting the heating power of the heating device.

[0156] In the S1, S2 and S6 stages, appropriate temperature compensation is performed based on the external environment temperature Te and the cooking curve K, and the effective heating power is increased or decreased to maintain the cooking curve K.

[0157] In the S3, S4 and S5 stages, when the outside atmospheric pressure Atm is lower than 98.6 kPa (altitude above 200 m), pressure compensation is performed, that is, when the pressure is released, the minimum pressure in the cooking chamber is controlled to maintain the same taste of food at any altitude. In these three stages, based on the pressure value monitored by the pressure sensor, the pressure value in the cooking chamber is controlled by controlling the heating power of the heating device and the opening or closing of the pressure relief solenoid valve according to the cooking curve, and the detected temperature value is used as reference data.

[0158] In the S3 and S4 stages, there is a process of increasing / decreasing pressure, the purpose of which is to make the food roll fully and make the upper and lower layers have a consistent texture.

[0159] After cooking is completed, it enters the stage of keeping warm and preserving freshness.

[0160] In some embodiments of the present application, the control device is further configured to: enter a heat preservation stage after the cooking process is completed. During the heat preservation stage, the heat preservation temperature in the cooking cavity is adjusted according to the external ambient temperature, and the heat preservation temperature is negatively correlated with the external ambient temperature.

[0161] The lower the external environment temperature, the higher the insulation temperature, to prevent the external environment temperature from affecting the temperature in the cooking chamber and to compensate for the temperature and taste differences caused by the external environment temperature. According to the different external environment temperatures, the insulation temperature is adjusted adaptively to improve the user experience satisfaction.

[0162] When the external environment temperature is lower than the preset temperature (such as 15° C.), temperature compensation is performed and the heating power of the heating device is adjusted so that the temperature in the cooking cavity is maintained at the insulation temperature.

[0163] The insulation temperature is automatically adjusted according to the external ambient temperature. The insulation temperature is negatively correlated with the external ambient temperature, which solves the problem that ordinary insulation cooking utensils have poor insulation experience in different seasons and different temperature difference environments.

[0164] In some embodiments of the present application, the control device is also used to: enter a preservation stage after the cooking process is completed, and maintain a negative pressure state in the cooking cavity during the preservation stage.

[0165] For example, during the heat preservation stage, the heat preservation temperature can be 40°C, 60°C or 70°C, etc.; the heat preservation is automatically turned off after the heat preservation time is 4 hours.

[0166] For example, in the preservation stage, the preservation negative pressure is maintained at -30Kpa, -40Kpa, -50Kpa, -60Kpa, or -70Kpa, etc., and the machine automatically shuts down after 12 hours of preservation.

[0167] During the heat preservation and fresh-keeping stage, a vacuum pump is used to create a vacuum, and a pressure sensor is used to monitor the pressure in the inner tank to maintain a constant negative pressure in the inner tank to achieve negative pressure preservation.

[0168] The cooking appliance of this embodiment can adapt to different altitude environments, can adapt to different ambient temperatures, automatically match the cooking curve, and automatically adjust the insulation curve according to the external ambient temperature.

[0169] The cooking appliance of this embodiment is an intelligent environment-adaptive cooking appliance. It is equipped with a pressure sensor, which can detect the external atmospheric pressure to prevent the altitude from affecting the cooking effect. It is equipped with a top temperature sensor, which can detect the ambient temperature to prevent the high altitude and low temperature environment from affecting the cooking effect; the insulation temperature is self-adjusted according to the ambient temperature, and the insulation temperature is negatively correlated with the ambient temperature. It is equipped with a pressure sensor, a vacuum pump, and an airtight solenoid valve. At the beginning of the water absorption stage of cooking, the airtight solenoid valve and the vacuum pump are opened to extract the vacuum, maintain the negative pressure value in the cooking cavity, and accelerate the water absorption of rice. It is equipped with a pressure relief solenoid valve, and the pressure in the cooking cavity is maintained according to the cooking curve during the entire cooking process. It is equipped with a weighing sensor, which can automatically identify the weight of rice; the weighing sensor can automatically identify the amount of water injected into the inner tank by the water tank. It is equipped with a water tank, a flow sensor, a water pump, etc., and the precise amount of water injection can be controlled by the water pump and the flow sensor according to the ratio of ingredients and water in the selected menu. It can cook any weight of ingredients, accurately match the ingredients and water, and ensure cooking effects under various conditions.

[0170] The cooking utensil of this embodiment can automatically match the ratio of ingredients and water, can automatically weigh the weight of ingredients, and automatically inject clean water without manual intervention. The ratio of ingredients and water can be controlled more accurately, meeting the refined requirements of special users for ingredients. In conjunction with the no-wash rice function, the long-time reservation function can be automatically filled with water for cooking to avoid affecting the taste of rice due to long-term soaking. Avoid differences in cooking effects due to differences in external altitudes. Avoid differences in cooking effects due to differences in external temperatures. Avoid the influence of external climate on the consumer's eating experience of rice, porridge, and rice gruel during the insulation stage. The intelligent cooking curve adjustment model ensures cooking effects under various conditions.

[0171] The cooking device of this embodiment adjusts the cooking curve according to the real-time temperature change of the external environment during the cooking process, and automatically adjusts the insulation temperature according to the real-time temperature change of the external environment during the insulation process.

[0172] The specific process of the cooking apparatus is described below in conjunction with the accompanying drawings. Figure 6 shown.

[0173] (1) After power is turned on, when the cover is opened for the first time, the external atmospheric pressure Atm is detected by the pressure sensor 13; the external environmental temperature Te is detected by the component top temperature sensor 1, and the external atmospheric pressure Atm and the external environmental temperature Te are recorded and saved.

[0174] (2) When the lid is opened and the inner container is placed in, the weight of the inner container is weighed by the weighing sensor 7. After filtering (detecting the weight of the inner container for 1-2 seconds after it is placed in a stable state), the total weight of the inner container is recorded as M1 (the net weight of the inner container body is M0).

[0175] (3) After closing the lid, calculate the weight of the food in the inner pot M = M1-M0. If the food weight M is not within the preset food weight range (e.g., greater than the maximum cup weight, or less than the minimum cup weight), an abnormal reminder is issued to remind the user to open the lid to check and confirm. If the food weight is within the preset food weight range, select a cooking menu, and inject clean water in the water tank 3 into the inner pot 10 according to the food and water ratio corresponding to the cooking menu.

[0176] (4) Automatic water injection: According to the ratio of ingredients to water and the weight M of the ingredients corresponding to the selected cooking menu, the amount of water V to be injected is calculated, the water circuit solenoid valve 17 is opened, and the water pump 6 is used to extract clean water from the water tank 3. The amount of water injected is calculated by the flow sensor 7. When the water level in the cooking chamber reaches V, the water pump 6 is stopped from injecting water and the water circuit solenoid valve 17 is closed.

[0177] (5) When cooking starts, the corresponding cooking curve K is matched according to the selected cooking menu, the weight M of the ingredients, the external atmospheric pressure, and the external ambient temperature, and cooking control is performed according to the cooking curve K.

[0178] During the cooking process, the pressure value in the inner pot 10 is measured by the pressure sensor 13, and the vacuum pump 14 and the airtight solenoid valve 15 are controlled, or the heating device and the pressure relief solenoid valve 12 are controlled to control the pressure value in the inner pot at each cooking stage; the temperature value in the inner pot 10 and the temperature value at the bottom of the inner pot are detected by the top temperature sensor 1 and the bottom temperature sensor 8, and the temperature value in the inner pot at each cooking stage is controlled by the heating device.

[0179] According to the external atmospheric pressure Atm and the external ambient temperature Te, the cooking curve is fine-tuned to ensure the cooking effect.

[0180] When the external atmospheric pressure Atm is less than 98.6 kpa, altitude compensation is performed, especially in the S3, S4 and S5 stages, pressure relief control is performed, and the minimum pressure in the inner tank is controlled to be 101 kpa during pressure relief.

[0181] When the external environment temperature Te is less than 15°C, temperature compensation is performed in S1, S2, S6 and the insulation stage after cooking is completed.

[0182] (6) After cooking is completed, the heat preservation stage is entered. The heat preservation temperature is self-adjusted according to the external environment temperature detected when the cover is opened in step (2), and the heat preservation temperature is negatively correlated with the environment temperature.

[0183] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. Cooking utensils, including: a main body having a cooking cavity; A cover body, which is disposed on the main body; It is characterized by: also including: The control device is configured to: match the corresponding cooking curve according to the selected cooking menu, the amount of ingredients, and the external atmospheric pressure and external ambient temperature of the cooking appliance; and perform cooking control according to the cooking curve during the cooking process.

2. The cooking device according to claim 1, characterized in that: The matching of the corresponding cooking curve according to the selected cooking menu, the amount of ingredients, and the external atmospheric pressure and the external ambient temperature of the cooking utensil specifically includes: Control the amount of water injected into the cooking chamber according to the selected cooking menu and the weight of the ingredients in the cooking chamber; After the water injection is completed, the corresponding cooking curve is matched according to the selected cooking menu, the weight of the ingredients in the cooking cavity, the external atmospheric pressure, and the external ambient temperature.

3. The cooking device according to claim 2, characterized in that: The step of controlling the amount of water injected into the cooking cavity according to the selected cooking menu and the weight of the food in the cooking cavity specifically includes: After the cover is closed, the weight of the food in the cooking cavity is calculated, and it is determined whether the weight of the food in the cooking cavity is within a preset food weight range; If the weight of the food in the cooking chamber is not within the preset food weight range, an alarm will be issued to remind the user to open the lid for inspection; If the weight of the ingredients in the cooking cavity is within a preset ingredient weight range, the corresponding ingredient and water ratio is obtained according to the selected cooking menu, and the amount of water that needs to be injected into the cooking cavity is calculated according to the weight of the ingredients in the cooking cavity and the obtained ingredient and water ratio; then the water injection device is controlled to inject the corresponding amount of water into the cooking cavity.

4. The cooking device according to claim 3, characterized in that: The water injection device includes a water tank, a water pipeline, a water pump, a flow sensor, and a water circuit solenoid valve; the water pump, the flow sensor, and the water circuit solenoid valve are arranged on the water pipeline; the water tank is connected to the cooking cavity through the water pipeline; When water needs to be injected into the cooking cavity, the control device controls the water circuit solenoid valve to open and the water pump to start; The control device receives the water flow data detected by the flow sensor and calculates the amount of water injected into the cooking cavity; When it is necessary to stop water injection, the control device controls the water pump to stop and the water circuit solenoid valve to turn off.

5. The cooking device according to claim 3, characterized in that: The main body has an inner pot, and the inner pot has the cooking cavity; A weighing sensor is arranged at the bottom of the inner pot; after the cover is opened, the control device receives the weight value M1 detected by the weighing sensor; after the cover is closed, the weight of the food is calculated as M=M1-M0; M0 is the weight of the inner pot itself; Alternatively, a weighing sensor is provided at the bottom of the cooking utensil; after the lid is opened and before the inner pot is put back, the detection value of the weighing sensor is M21; after the inner pot is put back, the detection value of the weighing sensor is M22; after the lid is closed, the weight of the food is calculated as M=M22-M21-M0; M0 is the weight of the inner pot itself.

6. The cooking device according to claim 1, characterized in that: The control device is also configured to: During the cooking process, when the outside atmospheric pressure is lower than the preset pressure, the target pressure range to be reached in the current cooking stage is obtained from the cooking curve. If any value in the target pressure range is greater than the outside atmospheric pressure, the heating power of the heating device of the cooking appliance and the opening or closing of the pressure relief device are controlled so that the pressure in the cooking cavity is not lower than the standard atmospheric pressure; Among them, the preset pressure is lower than the standard atmospheric pressure.

7. The cooking device according to claim 1, characterized in that: The control device is also configured to: During the cooking process, when the external ambient temperature is lower than the preset temperature, the target pressure range, target temperature range, and target cooking time to be achieved in the current cooking stage are obtained from the cooking curve. If any value within the target pressure range is lower than the external atmospheric pressure, the heating power of the heating device of the cooking appliance is adjusted so that the temperature in the cooking cavity reaches the target temperature range within the target cooking time.

8. The cooking device according to claim 1, characterized in that: The cooking process comprises: During the low-temperature soaking stage, any value within the target pressure range is lower than the external atmospheric pressure; During the medium-temperature water absorption stage, any value within the target pressure range is lower than the external atmospheric pressure; In the high-fire heating stage, the lower limit of the target pressure range is standard atmospheric pressure; In the full boiling stage, the lower limit of the target pressure range is standard atmospheric pressure; During the rice cooking stage, the lower limit of the target pressure range is standard atmospheric pressure; During the nutrient insulation stage, any value within the target pressure range is lower than the external atmospheric pressure.

9. The cooking device according to claim 1, characterized in that: The control device is also configured to: After the cooking process is finished, the heat preservation stage is entered, and the heat preservation temperature in the cooking cavity is adjusted according to the external environment temperature, and the heat preservation temperature is negatively correlated with the external environment temperature.

10. The cooking device according to any one of claims 1 to 9, characterized in that: A pressure sensor and a top temperature sensor are provided on the inner side of the cover; When the cover is opened, the pressure sensor is used to detect the external atmospheric pressure and send it to the control device; Using the top temperature sensor to detect the external environment temperature and send it to the control device; After the cover is closed, the pressure sensor is used to detect the pressure in the cooking cavity, and the top temperature sensor is used to detect the temperature in the cooking cavity.

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