Cooking method and device, pressure cooking container and storage medium

Abstract

The invention discloses a cooking method and device, a pressure cooking container and a storage medium, and belongs to the technical field of cooking. Cooking operation is started by controlling the bottom heating disc and the steam device, and food materials placed in the cooking device are fried through the bottom heating disc; detecting a current cooking stage in real time; the power of the bottom heating disc and the power of the steam device are adjusted according to the current cooking stage, water is added into the fried food materials when the water adding condition is met in the current cooking stage, dissolution of grease is promoted in a frying mode, then hot water is added at high temperature and high pressure, emulsification is promoted, and the effect of thick soup can be obtained; meanwhile, more fragrance is brought after frying, so that soup is more tasty, the dish quality is guaranteed, and the user experience is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking, and in particular to a cooking method, a cooking device, a pressure cooking container and a storage medium. Background Art

[0002] Currently, when consumers use pressure cooking containers to stew soup, the basic feedback is that the soup is clear and watery, not thick and white, which cannot guarantee the quality of the dish and reduces the user experience.

[0003] The above contents are only used to assist in understanding the technical solution of the present invention and do not constitute an admission that the above contents are prior art. Summary of the invention

[0004] The main purpose of the present invention is to provide a cooking method, device, pressure cooking container and storage medium, aiming to solve the technical problems that the pressure cooking container in the prior art cannot make the soup color thick and white when cooking soup, cannot ensure the quality of the dishes, and reduces the user experience.

[0005] To achieve the above object, the present invention provides a cooking method, which is applied to a pressure cooking container, the pressure cooking container comprising a cooking container and a steam device, the steam device can inject steam into the cooking container through a steam channel to adjust the pressure in the cooking container and heat the food in the cooking container, the cooking container is provided with a bottom heating plate for heating the food, the steam device can adjust the temperature in the cooking container, and the bottom heating plate can adjust the temperature of the bottom of the cooking container, the cooking method comprises:

[0006] Controlling the bottom heating plate and the steam device to start cooking, and frying the placed food through the bottom heating plate;

[0007] Real-time detection of the current cooking stage; and

[0008] The power of the bottom heating plate and the steam device is adjusted according to the current cooking stage, and water is added to the fried food when the water adding condition is met in the current cooking stage.

[0009] Optionally, the real-time detection of the current cooking stage includes:

[0010] Recording the cooking time and the pressure in the cooking container during the cooking process; and

[0011] The current cooking stage is determined according to the cooking time or the pressure in the cooking container.

[0012] Optionally, determining the current cooking stage according to the cooking time or the pressure in the cooking container includes:

[0013] When the cooking time does not exceed the preset time, determining that the current cooking stage is the first cooking stage, the first cooking stage is frying the put food by the bottom heating plate;

[0014] When the cooking time reaches the preset time, determining the current cooking stage as the second cooking stage;

[0015] When the pressure in the cooking container reaches a preset pressure, determining that the current cooking stage is the third cooking stage, the third cooking stage is adding water to the fried food, and the pressure in the cooking container is the pressure in the cooking container in the second cooking stage; and

[0016] After adding water to the fried ingredients, it is determined that the current cooking stage is the fourth cooking stage, the second cooking stage is the next cooking stage corresponding to the first cooking stage, the third cooking stage is the next cooking stage corresponding to the second cooking stage, and the fourth cooking stage is the next cooking stage corresponding to the third cooking stage.

[0017] Optionally, adjusting the power of the bottom heating plate and the steam device according to the current cooking stage includes:

[0018] When the current cooking stage is the first cooking stage, the powers of the bottom heating plate and the steam device are respectively adjusted to their corresponding initial powers, wherein the steam device does not inject steam into the cooking container in the first cooking stage, the initial power of the bottom heating plate is greater than the initial power of the steam device, and the temperature of the bottom of the cooking container is the first bottom temperature.

[0019] Optionally, adjusting the power of the bottom heating plate and the steam device according to the current cooking stage includes:

[0020] When the current cooking stage is the second cooking stage, the power of the bottom heating plate is adjusted to the first target power and the power of the steam device is adjusted to the second target power, wherein in the second cooking stage, the steam device injects steam into the cooking container, the second target power is greater than the initial power of the steam device, the first target power is less than the initial power of the bottom heating plate, the temperature inside the cooking container is a first internal temperature, the temperature of the bottom of the cooking container is a second bottom temperature, the second bottom temperature is less than the first bottom temperature, and the first internal temperature is less than the second bottom temperature.

[0021] Optionally, adjusting the power of the bottom heating plate and the steam device according to the current cooking stage includes:

[0022] When the current cooking stage is the third cooking stage, the power of the bottom heating plate is controlled to be maintained at the first target power and the power of the steam device is controlled to be maintained at the second target power, wherein in the third cooking stage, the steam device injects steam into the cooking container.

[0023] Optionally, adjusting the power of the bottom heating plate and the steam device according to the current cooking stage includes:

[0024] When the current cooking stage is the fourth cooking stage, the power of the bottom heating plate is adjusted to the third target power and the power of the steam device is adjusted to the fourth target power, wherein in the fourth cooking stage, the steam device does not inject steam into the cooking container and controls the pressure value in the cooking container to maintain at a set pressure value, the third target power is greater than the first target power, and the fourth target power is less than the second target power.

[0025] In addition, to achieve the above-mentioned purpose, the present invention further proposes a cooking device, which is applied to a pressure cooking container, the pressure cooking container comprising a cooking container and a steam device, the steam device can inject steam into the cooking container through a steam channel to adjust the pressure in the cooking container and heat the food in the cooking container, the cooking container is provided with a bottom heating plate for heating the food, the steam device can adjust the temperature in the cooking container, and the bottom heating plate can adjust the temperature of the bottom of the cooking container, the cooking device comprises:

[0026] A control module, used for controlling the bottom heating plate and the steam device to start cooking, and frying the placed food through the bottom heating plate;

[0027] A monitoring module for detecting the current cooking stage in real time; and

[0028] The control module is also used to adjust the power of the bottom heating plate and the steam device according to the current cooking stage, and add water to the fried food when the water adding condition is met in the current cooking stage.

[0029] In addition, to achieve the above objectives, the present invention also proposes a pressure cooking container, which includes: a memory, a processor, and a cooking program stored in the memory and running on the processor, wherein the cooking program is configured to implement the cooking method described above.

[0030] In addition, to achieve the above-mentioned purpose, the present invention further proposes a storage medium, on which a cooking program is stored, and when the cooking program is executed by a processor, the cooking method as described above is implemented.

[0031] The present invention starts cooking by controlling the bottom heating plate and the steam device, and fries the placed food through the bottom heating plate; detects the current cooking stage in real time; and adjusts the power of the bottom heating plate and the steam device according to the current cooking stage, and adds water to the fried food when the water adding condition is met in the current cooking stage, and promotes the dissolution of oil by frying, and then adds hot water under high temperature and high pressure to promote emulsification, which can achieve the effect of thick soup, and at the same time brings more fragrance after frying, making the soup more delicious, ensuring the quality of the dish, and improving the user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 is a schematic diagram of the structure of a pressure cooking container in a hardware operating environment involved in an embodiment of the present invention;

[0033] Figure 2 It is a schematic diagram of the process of the first embodiment of the cooking method of the present invention;

[0034] Figure 3 It is a schematic diagram of the structure of a cooking pressure vessel in an embodiment of a cooking method of the present invention;

[0035] Figure 4 It is a schematic diagram of the flow chart of the second embodiment of the cooking method of the present invention;

[0036] Figure 5 A schematic diagram of the division of cooking stages in an embodiment of a cooking method of the present invention;

[0037] Figure 6 It is a schematic diagram of the flow chart of the third embodiment of the cooking method of the present invention;

[0038] Figure 7 It is a structural block diagram of the first embodiment of the cooking device of the present invention.

[0039] Description of Figure Numbers

[0040] 1 Upper cover 6 Flow Meter 2 Inner pot 7 Water Pump 3 Claypot 8 Steam generator 4 Bottom heating plate 9 Check valve 5 Water tank 10 Steam channel

[0041] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0042] It should be understood that the specific embodiments described herein are only used to explain the present invention, and are not used to limit the present invention.

[0043] Reference Figure 1 , Figure 1 A schematic diagram of the structure of a pressure cooking container in the hardware operating environment involved in an embodiment of the present invention.

[0044] like Figure 1As shown, the pressure cooking container may include: a processor 1001, such as a central processing unit (CPU), a communication bus 1002, a user interface 1003, a network interface 1004, and a memory 1005. The communication bus 1002 is used to realize the connection and communication between these components. The user interface 1003 may include a display screen (Display), an input unit such as a keyboard (Keyboard), and the optional user interface 1003 may also include a standard wired interface and a wireless interface. The network interface 1004 may optionally include a standard wired interface and a wireless interface (such as a wireless fidelity (Wireless-Fidelity, Wi-Fi) interface). The memory 1005 may be a high-speed random access memory (Random Access Memory, RAM) memory, or a stable non-volatile memory (Non-Volatile Memory, NVM), such as a disk memory. The memory 1005 may also be a storage device independent of the aforementioned processor 1001.

[0045] Those skilled in the art will understand that Figure 1 The structure shown in the figure does not constitute a limitation of the pressure cooking container, and may include more or less components than shown in the figure, or combine certain components, or arrange the components differently.

[0046] like Figure 1 As shown, the memory 1005 as a storage medium may include an operating system, a network communication module, a user interface module, and a cooking program.

[0047] exist Figure 1 In the pressure cooking container shown, the network interface 1004 is mainly used for data communication with a network server; the user interface 1003 is mainly used for data interaction with a user; the processor 1001 and the memory 1005 in the pressure cooking container of the present invention can be arranged in the pressure cooking container, and the pressure cooking container calls the cooking program stored in the memory 1005 through the processor 1001, and executes the cooking method provided by the embodiment of the present invention.

[0048] The present invention provides a cooking method. Figure 2 , Figure 2 It is a schematic flow chart of a first embodiment of a cooking method of the present invention.

[0049] In this embodiment, the cooking method comprises the following steps:

[0050] Step S10: Control the bottom heating plate and the steam device to start cooking, and fry the placed food through the bottom heating plate.

[0051] In this embodiment, the execution subject of this embodiment may be the cooking device, which has functions such as data processing, data communication and program running, and the cooking device may be a pressure cooking container. Of course, it may also be other devices with similar functions, and this implementation condition does not limit this. For the convenience of description, this embodiment is described by taking a pressure cooking container as an example.

[0052] It should be noted that when consumers use pressure cooking containers to make stews, the basic feedback is that the soup is too clear and watery, and does not have the effect of a thick and white soup. The quality of the dish cannot be guaranteed, which reduces the user experience.

[0053] In order to solve the above technical problems, this embodiment starts the cooking operation by controlling the bottom heating plate and the steam device, and frying the put ingredients through the bottom heating plate; real-time detection of the current cooking stage; and adjustment of the power of the bottom heating plate and the steam device according to the current cooking stage, and when the water adding condition is met in the current cooking stage, water is added to the fried ingredients, and the dissolution of oil is promoted by frying, and then hot water is added under high temperature and high pressure to promote emulsification, which can achieve the effect of thick soup. At the same time, it also brings more aroma after frying, making the soup more delicious, ensuring the quality of the dishes, and improving the user experience. Specifically, it can be achieved in the following way.

[0054] In the specific implementation, this embodiment first proposes a pressure cooking container. The specific structure of the pressure cooking container can refer to Figure 3 As shown, refer to Figure 3 It can be seen that the pressure cooking container in this embodiment includes a cooking part and a steam part, wherein the cooking part includes an upper cover 1, an inner pot 2, a pot body 3 and a bottom heating plate 4. The inner pot 2 is used to store and cook food, and the bottom heating plate 4 is used to heat the internal ingredients and change the bottom temperature of the pressure cooking container. The steam part is composed of a water tank 5, a flow meter 6, a water pump 7, a steam generator 8 and a one-way valve 9. The steam generator 8 injects high-temperature steam into the inner pot 2 through a steam channel 10. The main function is to provide high-temperature steam to be injected into the container to heat the internal ingredients and increase the pressure in the container, which can change the internal temperature of the inner pot 2.

[0055] In the specific implementation, the present embodiment needs to detect the food first, and when the food is detected to be placed in the pressure cooking container, the bottom heating plate and the steam device are started and the cooking operation is started. The steam device in the present embodiment includes Figure 3 The steam generator 8 is shown in FIG.

[0056] Specifically, after putting the food in, in this embodiment, the cooking operation of the bottom heating plate and the steam device is controlled according to their respective initial powers. The initial power can be set according to actual needs, and this is not limited in this embodiment.

[0057] Step S20: Detect the current cooking stage in real time.

[0058] It should be noted that the entire cooking process includes multiple cooking stages, and in this embodiment, each cooking stage in the cooking process needs to be monitored in real time. In each cooking stage, the cooking time and the pressure in the cooking container are changing in real time, and in this embodiment, the current cooking stage can be determined based on the cooking time and the pressure in the cooking container.

[0059] Step S30: adjusting the power of the bottom heating plate and the steam device according to the current cooking stage, and adding water to the fried food when the current cooking stage meets the water adding condition.

[0060] In this embodiment, each cooking stage has a corresponding target power for the bottom heating plate and the steam device, and the power of the bottom heating plate and the steam device can be adjusted according to the target power. For example, in the first cooking stage, the target power of the steam device can be set to 500W, and the target power of the bottom heating plate can be set to 1600W, while in the second cooking stage, the target power of the steam device can be set to 1600W, and the power of the bottom heating plate can be set to 600W. Of course, the target power can be adjusted accordingly according to the actual needs of the user and the type of ingredients, which is not limited in this embodiment.

[0061] Furthermore, after the cooking process is completed, in the present embodiment, the pressure in the pressure cooking container needs to be released. Specifically, in the pressure release stage, in the present embodiment, it is first necessary to control the bottom heating plate and the steam device to stop the cooking operation, and then perform the pressure release operation on the pressure cooking container according to the set time. The set time can be set to 30 to 60 seconds, and of course it can be adjusted according to actual conditions, which is not limited in the present embodiment.

[0062] This embodiment starts the cooking operation by controlling the bottom heating plate and the steam device, and fries the placed ingredients through the bottom heating plate; detects the current cooking stage in real time; and adjusts the power of the bottom heating plate and the steam device according to the current cooking stage, and adds water to the fried ingredients when the water adding condition is met in the current cooking stage, and promotes the dissolution of oil by frying, and then adds hot water under high temperature and high pressure to promote emulsification, which can achieve the effect of thick soup, and at the same time brings more fragrance after frying, making the soup more delicious, ensuring the quality of the dishes, and improving the user experience.

[0063] refer to Figure 4 , Figure 4 It is a schematic flow chart of a second embodiment of a cooking method of the present invention.

[0064] Based on the above first embodiment, in the cooking method of this embodiment, step S20 specifically includes:

[0065] Step S201: recording the cooking time and the pressure in the cooking container during the cooking process.

[0066] In a specific implementation, the entire cooking process is divided into multiple cooking stages. As the cooking time and the pressure in the cooking container change, different cooking stages will be entered. The current cooking stage can be determined based on the cooking time or the pressure in the cooking container. When recording the cooking time, in this embodiment, the moment when the bottom heating plate and the steam device are started for cooking is used as the initial moment.

[0067] Step S202: determining the current cooking stage according to the cooking time or the pressure in the cooking container.

[0068] It should be noted that the cooking process in this embodiment has four main stages, which can be referred to Figure 5 When cooking starts, the cooking time is recorded. If the cooking time does not reach the cooking time, this stage is the first cooking stage. Figure 5 As shown, the preset time can be set to 5 minutes, that is, the cooking stage within 5 minutes is the first cooking stage.

[0069] Furthermore, when the cooking time reaches a preset time, it can be determined that the second cooking stage has been entered. The pressure in the cooking container obtained in this embodiment is the pressure in the cooking container in the second cooking stage. When the pressure in the cooking container reaches a preset pressure, it can be determined that the third cooking stage has been entered. The second cooking stage enters the third cooking stage with pressure transfer as a condition. The preset pressure range can be set to 70 kPa. Of course, the specific pressure value can be set for different cooking dishes.

[0070] When entering the third cooking stage, the present embodiment determines that the water adding condition is met at this time. Therefore, when in the third cooking stage, the present embodiment needs to add water to the pressure cooking container. The added water can be cold water or hot water. The effect of hot water thick soup is better than that of cold water.

[0071] After the water is added, the fourth cooking stage is entered. According to the above logic, the cooking process is to first perform the first cooking stage, and then enter the second cooking stage when the cooking time reaches the preset time. When the pressure in the cooking container reaches the preset pressure in the second cooking stage, the third cooking stage is entered. In the third cooking stage, water is added to the pressure cooking container. When the water addition is completed, the fourth cooking stage is entered. In this embodiment, the next cooking stage corresponding to the first cooking stage is the second cooking stage, the next cooking stage corresponding to the second cooking stage is the third cooking stage, and the next cooking stage corresponding to the third cooking stage is the fourth cooking stage.

[0072] This embodiment determines that the current cooking stage is the first cooking stage when the cooking time does not exceed the preset time, and determines that the current cooking stage is the second cooking stage when the cooking time reaches the preset time; determines that the current cooking stage is the third cooking stage when the pressure in the cooking container reaches the preset pressure, and determines that the current cooking stage is the fourth cooking stage after adding water to the fried food. The current cooking stage is comprehensively judged by the cooking time, the pressure in the cooking container and the water adding operation, so that different cooking stages in the whole cooking process can be accurately identified and monitored.

[0073] refer to Figure 6 , Figure 6 It is a schematic flow chart of a third embodiment of a cooking method of the present invention.

[0074] Based on the above second embodiment, in a cooking method of this embodiment, step S30 specifically includes:

[0075] Step S301: When the current cooking stage is the first cooking stage, the powers of the bottom heating plate and the steam device are adjusted to their respective corresponding initial powers.

[0076] In the specific implementation, in the first cooking stage, the bottom heating is the main stage, supplemented by the preheating of the steam generator, and no steam is injected during the process. Bottom high-power and high-temperature heating: refers to the heating plate at the bottom of the cooking pot to start heating and cooking the food. The power and temperature are controlled in a relatively high range, which can allow the inner pot to heat up quickly, which is conducive to frying the bottom of the food to a browned effect, and also speeds up the cooking time. The temperature is controlled at 120℃-250℃ and adjusted according to the requirements of different dishes. The frying market also has different requirements according to different recipes. Steam low-power preheating: In the first stage, the steam generator is only preheated, and no water is injected to generate steam; the purpose is to avoid heating the food too early, because the steam that is not preheated is not high enough, and if the pot is not preheated, the steam will be condensed. At the same time, the food is also easy to produce water when it is heated, affecting the frying effect. It should also be emphasized that in the first cooking stage, in this embodiment, the powers of the bottom heating plate and the steam device can be adjusted to their respective corresponding initial powers, and it should be emphasized that in the first cooking stage, the steam device does not inject steam into the cooking container, and the ingredients put in are fried by the bottom heating plate. The initial power of the bottom heating plate is greater than the initial power of the steam device, and the temperature of the bottom of the cooking container is the first bottom temperature, as shown in Table 1.

[0077] Table 1:

[0078]

[0079] As shown in Table 1, in the first cooking stage, the initial power of the steam device can be set to 500W, and the initial power of the bottom heating plate can be set to 1600W. At this time, the temperature of the bottom of the cooking container is the first bottom temperature of 185°C.

[0080] Furthermore, when entering the second cooking stage, the steam generator is used to inject high-temperature steam, supplemented by bottom heating; the purpose is to quickly start pressure. Let the pot be in a relatively high temperature environment. (The purpose is to add water after high temperature, and the soup color will be thicker and whiter) Steam injection: refers to the high-temperature steam generated by the steam generator injected into the inner pot to participate in the cooking of food; and bottom heating forms the bottom and the top to heat the food together, but steam heating is the main method, and bottom heating is auxiliary to speed up the cooking pressure in the pot. The temperature is controlled at 100℃-150℃, and different pressures and temperature requirements can be set according to different cooking requirements. Bottom temperature control: The bottom temperature is adjusted during the cooking process to achieve better cooking results, which can effectively avoid burning. The main cooking energy is still steam. The purpose of this stage is to quickly reach the pressure in the pot and reach the set value. Pressure migration is used in this stage. In the second cooking stage, in this embodiment, the power of the bottom heating plate is adjusted to the first target power and the power of the steam device is adjusted to the second target power. Referring to Table 1, the first target power can be 600W and the second target power can be 1400W. Therefore, the second target power is greater than the initial power of the steam device, and the first target power is less than the initial power of the bottom heating plate. At this time, the temperature in the cooking container is the first internal temperature, and the temperature at the bottom of the cooking container is the second bottom temperature. Compared with the first cooking stage, the second bottom temperature is less than the first bottom temperature and the first internal temperature is less than the second bottom temperature. It should be emphasized that in the second cooking stage, the steam generator injects high-temperature steam into the pressure cooking container to heat the food.

[0081] After entering the third cooking stage, this stage is the water adding stage, and water is automatically added. In this stage, water is automatically added to the pot. It can be cold water or hot water (hot water has a better effect on thick soup than cold water). The power of the bottom heating plate and the power of the steam device continue to maintain the power of the second cooking stage. As shown in Table 1, compared with the second cooking stage, the steam volume in the third cooking stage is increased. For example, the steam volume in the second cooking stage is 25g / min, while the steam volume in the third cooking stage is 200g / min. The whole process of the third cooking stage lasts for 10 minutes. Of course, this time can also be adjusted according to different dishes. It should be emphasized that the difference between this embodiment and the traditional method of "frying the fish first, then adding water to boil and stew" is that in this embodiment, the water is heated under high temperature and high pressure conditions, which can better promote the emulsification of fat, protein and water and achieve rapid thick white soup.

[0082] After completing the third cooking stage, continue to enter the fourth cooking stage, which is the pressure-maintaining cooking stage. This stage mainly relies on bottom heating to maintain continuous boiling: there are two situations in this stage. First, pressure boiling means that the pressure in the pot is kept boiling while ensuring the value of the pressure cooker, which is conducive to shortening the cooking time while ensuring the thick soup; it is generally suitable for cooking harder ingredients such as bone soup; second, normal pressure boiling means that there is no need for pressure rolling and boiling, which is generally suitable for making fish soup and other ingredients that are easier to stew and soften. The temperature in the pot is controlled at 100℃-150℃, maintained at the set pressure value, and cooking is carried out smoothly. Bottom temperature control: The bottom temperature is adjusted during the cooking process, usually controlled at (120-135℃) to achieve better cooking results; boiling and rolling can be maintained at this stage, and steam injection is not required at this stage. In the fourth cooking stage, the power of the bottom heating plate is adjusted to the third target power and the power of the steam device is adjusted to the fourth target power. As shown in Table 1, the third target power and the fourth target power can be set to 800W, and in the fourth cooking stage, the steam device is allowed not to inject steam into the cooking container and control the pressure value in the cooking container to maintain at the set pressure value. The third target power is greater than the first target power, and the fourth target power is less than the second target power.

[0083] In this embodiment, pork tripe chicken soup is further used as an example for illustration, the pressure is controlled at 70 kPa, and the process parameters are as follows: 1) Prepare the ingredients and then put them into the pot. 2) Start cooking. The specific process parameters are shown in Table 2.

[0084] Table 2:

[0085]

[0086] This embodiment adjusts the power of the bottom heating plate and the power of the steam generator at different cooking stages, and injects high-temperature steam after the steam generator is preheated. The dissolution of oil is promoted by frying, and then hot water is added under high temperature and high pressure to promote emulsification, thereby obtaining the effect of thick soup. At the same time, frying also brings more aroma, making the soup more delicious, ensuring the quality of the dishes, and improving the user experience.

[0087] In addition, an embodiment of the present invention further provides a storage medium, on which a cooking program is stored. When the cooking program is executed by a processor, the steps of the cooking method described above are implemented.

[0088] Since the storage medium adopts all the technical solutions of all the above embodiments, it has at least all the beneficial effects brought by the technical solutions of the above embodiments, which will not be described one by one here.

[0089] Reference Figure 7 , Figure 7 It is a structural block diagram of the first embodiment of the cooking device of the present invention.

[0090] like Figure 7 As shown, the cooking device provided in the embodiment of the present invention includes:

[0091] The control module 10 is used to control the bottom heating plate and the steam device to start cooking, and fry the placed food through the bottom heating plate.

[0092] In this embodiment, the execution subject of this embodiment may be the cooking device, which has functions such as data processing, data communication and program running, and the cooking device may be a pressure cooking container. Of course, it may also be other devices with similar functions, and this implementation condition does not limit this. For the convenience of description, this embodiment is described by taking a pressure cooking container as an example.

[0093] It should be noted that when consumers use pressure cooking containers to make stews, the basic feedback is that the soup is too clear and watery, and does not have the effect of a thick and white soup. The quality of the dish cannot be guaranteed, which reduces the user experience.

[0094] In order to solve the above technical problems, this embodiment starts the cooking operation by controlling the bottom heating plate and the steam device, and frying the put ingredients through the bottom heating plate; real-time detection of the current cooking stage; and adjustment of the power of the bottom heating plate and the steam device according to the current cooking stage, and when the water adding condition is met in the current cooking stage, water is added to the fried ingredients, and the dissolution of oil is promoted by frying, and then hot water is added under high temperature and high pressure to promote emulsification, which can achieve the effect of thick soup. At the same time, it also brings more aroma after frying, making the soup more delicious, ensuring the quality of the dishes, and improving the user experience. Specifically, it can be achieved in the following way.

[0095] In the specific implementation, this embodiment first proposes a pressure cooking container. The specific structure of the pressure cooking container can refer to Figure 3 As shown, refer to Figure 3 It can be seen that the pressure cooking container in this embodiment includes a cooking part and a steam part, wherein the cooking part includes an upper cover 1, an inner pot 2, a pot body 3 and a bottom heating plate 4. The inner pot 2 is used to store and cook food, and the bottom heating plate 4 is used to heat the internal ingredients and change the bottom temperature of the pressure cooking container. The steam part is composed of a water tank 5, a flow meter 6, a water pump 7, a steam generator 8 and a one-way valve 9. The steam generator 8 injects high-temperature steam into the inner pot 2 through a steam channel 10. The main function is to provide high-temperature steam to be injected into the container to heat the internal ingredients and increase the pressure in the container, which can change the internal temperature of the inner pot 2.

[0096] In the specific implementation, the present embodiment needs to detect the food first, and when the food is detected to be placed in the pressure cooking container, the bottom heating plate and the steam device are started and the cooking operation is started. The steam device in the present embodiment includes Figure 3 The steam generator 8 is shown in FIG.

[0097] Specifically, after putting the food in, in this embodiment, the cooking operation of the bottom heating plate and the steam device is controlled according to their respective initial powers. The initial power can be set according to actual needs, and this is not limited in this embodiment.

[0098] The monitoring module 20 is used to detect the current cooking stage in real time.

[0099] It should be noted that the entire cooking process includes multiple cooking stages, and in this embodiment, each cooking stage in the cooking process needs to be monitored in real time. In each cooking stage, the cooking time and the pressure in the cooking container are changing in real time, and in this embodiment, the current cooking stage can be determined based on the cooking time and the pressure in the cooking container.

[0100] The control module 10 is further used to adjust the power of the bottom heating plate and the steam device according to the current cooking stage, and add water to the fried food when the water adding condition is met in the current cooking stage.

[0101] In this embodiment, each cooking stage has a corresponding target power for the bottom heating plate and the steam device, and the power of the bottom heating plate and the steam device can be adjusted according to the target power. For example, in the first cooking stage, the target power of the steam device can be set to 500W, and the target power of the bottom heating plate can be set to 1600W, while in the second cooking stage, the target power of the steam device can be set to 1600W, and the power of the bottom heating plate can be set to 600W. Of course, the target power can be adjusted accordingly according to the actual needs of the user and the type of ingredients, which is not limited in this embodiment.

[0102] Furthermore, after the cooking process is completed, in the present embodiment, the pressure in the pressure cooking container needs to be released. Specifically, in the pressure release stage, in the present embodiment, it is first necessary to control the bottom heating plate and the steam device to stop the cooking operation, and then perform the pressure release operation on the pressure cooking container according to the set time. The set time can be set to 30 to 60 seconds, and of course it can be adjusted according to actual conditions, which is not limited in the present embodiment.

[0103] This embodiment starts the cooking operation by controlling the bottom heating plate and the steam device, and fries the placed ingredients through the bottom heating plate; detects the current cooking stage in real time; and adjusts the power of the bottom heating plate and the steam device according to the current cooking stage, and adds water to the fried ingredients when the water adding condition is met in the current cooking stage, and promotes the dissolution of oil by frying, and then adds hot water under high temperature and high pressure to promote emulsification, which can achieve the effect of thick soup, and at the same time brings more fragrance after frying, making the soup more delicious, ensuring the quality of the dishes, and improving the user experience.

[0104] It should be understood that the above is only an example and does not constitute any limitation on the technical solution of the present invention. In specific applications, technicians in this field can make settings as needed, and the present invention does not limit this.

[0105] It should be noted that the workflow described above is merely illustrative and does not limit the scope of protection of the present invention. In practical applications, technicians in this field can select part or all of them according to actual needs to achieve the purpose of the present embodiment, and no limitation is made here.

[0106] In addition, for technical details not fully described in this embodiment, reference can be made to the cooking method provided in any embodiment of the present invention, and will not be repeated here.

[0107] In addition, it should be noted that, in this article, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or system including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or system. In the absence of further restrictions, an element defined by the sentence "comprises a ..." does not exclude the existence of other identical elements in the process, method, article or system including the element.

[0108] The serial numbers of the above embodiments of the present invention are only for description and do not represent the advantages or disadvantages of the embodiments.

[0109] Through the description of the above implementation methods, those skilled in the art can clearly understand that the above-mentioned embodiment methods can be implemented by means of software plus a necessary general hardware platform, and of course by hardware, but in many cases the former is a better implementation method. Based on such an understanding, the technical solution of the present invention, or the part that contributes to the prior art, can be embodied in the form of a software product, which is stored in a storage medium (such as a read-only memory (ROM) / RAM, a magnetic disk, or an optical disk), and includes a number of instructions for a terminal device (which can be a mobile phone, a computer, a server, or a network device, etc.) to execute the methods described in each embodiment of the present invention.

[0110] The above are only preferred embodiments of the present invention, and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

[0111] It should be understood that, although the various steps in the flowchart in the embodiment of the present application are displayed in sequence according to the indication of the arrows, these steps are not necessarily performed in sequence according to the order indicated by the arrows. Unless there is a clear explanation in this article, the execution of these steps does not have a strict order restriction, and it can be performed in other orders. Moreover, at least a portion of the steps in the figure may include a plurality of sub-steps or a plurality of stages, and these sub-steps or stages are not necessarily performed at the same time, but can be performed at different times, and their execution order is not necessarily performed in sequence, but can be performed in turn or alternately with other steps or at least a portion of the sub-steps or stages of other steps.

Claims

1. A cooking method, characterized in that: The cooking method is applied to a pressure cooking container, the pressure cooking container comprises a cooking container and a steam device, the steam device can inject steam into the cooking container through a steam channel to adjust the pressure in the cooking container and heat the food in the cooking container, the cooking container is provided with a bottom heating plate for heating the food, the steam device can adjust the temperature in the cooking container, and the bottom heating plate can adjust the temperature of the bottom of the cooking container, the cooking method comprises: Controlling the bottom heating plate and the steam device to start cooking, and frying the placed food through the bottom heating plate; Real-time detection of the current cooking stage; and The power of the bottom heating plate and the steam device is adjusted according to the current cooking stage, and water is added to the fried food when the water adding condition is met in the current cooking stage.

2. The cooking method according to claim 1, characterized in that: The real-time detection of the current cooking stage includes: Recording the cooking time and the pressure in the cooking container during the cooking process; and The current cooking stage is determined according to the cooking time or the pressure in the cooking container.

3. The cooking method according to claim 2, characterized in that: The determining the current cooking stage according to the cooking time or the pressure in the cooking container includes: When the cooking time does not exceed the preset time, determining that the current cooking stage is the first cooking stage, the first cooking stage is frying the put food by the bottom heating plate; When the cooking time reaches the preset time, determining the current cooking stage as the second cooking stage; When the pressure in the cooking container reaches a preset pressure, determining that the current cooking stage is the third cooking stage, the third cooking stage is adding water to the fried food, and the pressure in the cooking container is the pressure in the cooking container in the second cooking stage; and After adding water to the fried ingredients, it is determined that the current cooking stage is the fourth cooking stage, the second cooking stage is the next cooking stage corresponding to the first cooking stage, the third cooking stage is the next cooking stage corresponding to the second cooking stage, and the fourth cooking stage is the next cooking stage corresponding to the third cooking stage.

4. The cooking method according to claim 3, characterized in that: The step of adjusting the power of the bottom heating plate and the steam device according to the current cooking stage includes: When the current cooking stage is the first cooking stage, the powers of the bottom heating plate and the steam device are respectively adjusted to their corresponding initial powers, wherein the steam device does not inject steam into the cooking container in the first cooking stage, the initial power of the bottom heating plate is greater than the initial power of the steam device, and the temperature of the bottom of the cooking container is the first bottom temperature.

5. The cooking method according to claim 4, characterized in that: The step of adjusting the power of the bottom heating plate and the steam device according to the current cooking stage includes: When the current cooking stage is the second cooking stage, the power of the bottom heating plate is adjusted to the first target power and the power of the steam device is adjusted to the second target power, wherein in the second cooking stage, the steam device injects steam into the cooking container, the second target power is greater than the initial power of the steam device, the first target power is less than the initial power of the bottom heating plate, the temperature inside the cooking container is a first internal temperature, the temperature of the bottom of the cooking container is a second bottom temperature, the second bottom temperature is less than the first bottom temperature, and the first internal temperature is less than the second bottom temperature.

6. The cooking method according to claim 5, characterized in that: The step of adjusting the power of the bottom heating plate and the steam device according to the current cooking stage includes: When the current cooking stage is the third cooking stage, the power of the bottom heating plate is controlled to be maintained at the first target power and the power of the steam device is controlled to be maintained at the second target power, wherein in the third cooking stage, the steam device injects steam into the cooking container.

7. The cooking method according to claim 6, characterized in that: The step of adjusting the power of the bottom heating plate and the steam device according to the current cooking stage includes: When the current cooking stage is the fourth cooking stage, the power of the bottom heating plate is adjusted to the third target power and the power of the steam device is adjusted to the fourth target power, wherein in the fourth cooking stage, the steam device does not inject steam into the cooking container and controls the pressure value in the cooking container to maintain at a set pressure value, the third target power is greater than the first target power, and the fourth target power is less than the second target power.

8. A cooking device, characterized in that: The cooking device is applied to a pressure cooking container, the pressure cooking container comprises a cooking container and a steam device, the steam device can inject steam into the cooking container through a steam channel to adjust the pressure in the cooking container and heat the food in the cooking container, the cooking container is provided with a bottom heating plate for heating the food, the steam device can adjust the temperature in the cooking container, and the bottom heating plate can adjust the temperature of the bottom of the cooking container, the cooking device comprises: A control module, used for controlling the bottom heating plate and the steam device to start cooking, and frying the placed food through the bottom heating plate; A monitoring module for detecting the current cooking stage in real time; and The control module is also used to adjust the power of the bottom heating plate and the steam device according to the current cooking stage, and add water to the fried food when the water adding condition is met in the current cooking stage.

9. A pressure cooking container, characterized in that: The pressure cooking container comprises: a memory, a processor, and a cooking program stored in the memory and executable on the processor, wherein the cooking program is configured to implement the cooking method according to any one of claims 1 to 7.

10. A storage medium, characterized in that: The storage medium stores a cooking program, and when the cooking program is executed by the processor, the cooking method according to any one of claims 1 to 7 is implemented.

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