Cooking method, apparatus, pressure cooking vessel, and storage medium
By controlling the bottom heating plate and steam device in the pressure cooking container, the cooking stage is detected in real time and the power is adjusted. By using frying and high-temperature and high-pressure technology, the problem of soup not being thick and white when cooking with pressure cooking containers is solved, thus improving the quality of dishes and the user experience.
CN119867506BActive Publication Date: 2026-07-24FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
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Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
- Filing Date
- 2023-10-23
- Publication Date
- 2026-07-24
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Figure CN119867506B_ABST
Abstract
The application discloses a cooking method and device, a pressure cooking container and a storage medium, and belongs to the technical field of cooking. The application starts cooking operation by controlling the bottom heating disc and the steam device, and performs frying treatment on the placed food material through the bottom heating disc; the current cooking stage is detected in real time; and the power of the bottom heating disc and the steam device is adjusted according to the current cooking stage, and water is added to the fried food material when the current cooking stage meets the water adding condition, so that the dissolution of oil and fat is promoted by using the frying mode, then hot water is added under high temperature and high pressure to promote emulsification, the effect of thick soup can be obtained, more aroma is brought after frying, the soup is more delicious, the dish quality is ensured, and the user experience is improved.
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