Cooking control method, pressure cooking utensil and electronic equipment

Abstract

The invention discloses a cooking control method, a pressure cooking utensil and electronic equipment. The method comprises the following steps: in response to a starting instruction of a preset cooking function, controlling the pressure cooking utensil to enter a temperature and pressure rising stage, and executing at least one first water adding operation at the temperature and pressure rising stage until a pressure maintaining condition is met; and controlling the pressure cooking utensil to enter a pressure maintaining stage, controlling the cooking utensil to enter a pressure relief stage after pressure maintaining is finished, and outputting a cover opening signal until a cover opening condition is met. By means of the pressure cooker, the problem that in the related technology, under the condition that a large amount of water is added for cooking and food is prone to overflowing, the time for cooking the food through the pressure cooker is long is solved.

Description

Technical Field

[0001] The present application relates to the technical field of cooking control, and in particular to a cooking control method, a pressure cooking device and an electronic device. Background Art

[0002] In order to meet users' demands for food taste and nutritional value as well as convenient cooking methods, pressure cooking appliances came into being.

[0003] The conventional method of pressure cooking with a pressure cooker is to first add ingredients, water, etc. into the cooking device, then start heating, and finally complete the cooking after going through the stages of heating, maintaining pressure, and releasing pressure. It should be noted that when more water is added, the heating stage will take longer and overflow is more likely to occur. In order to prevent overflow, low-power heating is required during the pressure maintenance stage to reduce exhaust steam boiling, and slow exhaust is also required during the pressure release stage, which results in a longer cooking time for the pressure cooker and affects the user experience.

[0004] With regard to the problem in the related art that when a large amount of water is added to the food and the food easily overflows, the pressure cooker takes a long time to cook the food, but no effective solution has been proposed yet. Summary of the invention

[0005] The present application provides a cooking control method, a pressure cooking device and an electronic device to solve the problem in the related art that a pressure cooker takes a long time to cook food when a large amount of water is added and the food easily overflows from the pot.

[0006] According to one aspect of the present application, a cooking control method is provided. The method comprises: responding to a start instruction of a preset cooking function, controlling a pressure cooking device to enter a temperature and pressure raising stage, and performing at least one first water adding operation in the temperature and pressure raising stage until a pressure holding condition is reached; controlling the pressure cooking device to enter a pressure holding stage, and after the pressure holding is completed, controlling the cooking device to enter a pressure release stage until a cover opening condition is reached, and outputting a cover opening signal. The problem in the related art that a pressure cooker takes a long time to cook food when a large amount of water is added and the food is prone to overflowing is solved. Performing at least one first water adding operation in the temperature and pressure raising stage prevents overflow and promotes the precipitation of nutrients through the cold and hot shock effect, thereby achieving the effect of rapid temperature and pressure raising, reducing the time for the pressure cooker to cook food, and improving the degree of cooking adequacy.

[0007] Optionally, performing at least one first water-adding operation in the temperature-raising and pressure-raising stage includes: when it is detected that the user has added water to the food to be cooked, determining the amount of water to be added according to the first total amount of water added and the amount of water already added in the temperature-raising and pressure-raising stage, and performing at least one first water-adding operation in the temperature-raising and pressure-raising stage based on the amount of water to be added; when it is detected that the user has not added water to the food, performing at least two first water-adding operations in the temperature-raising and pressure-raising stage based on the first total amount of water added. Determining the amount and number of times the pressure cooking appliance automatically adds water in the pressure-maintaining stage according to whether the user adds water to the food before starting the preset function can not only avoid the impact of insufficient water on the pressure start-up, but also improve the degree of cooking sufficiency and defoaming and overflow prevention through the hot and cold shock effect of adding water during high-power heating, thereby improving the cooking quality and cooking efficiency.

[0008] Optionally, the first total amount of water added required in the temperature and pressure raising stage is sufficient to at least immerse the ingredients required for cooking, and the first total amount of water added is positively correlated with the amount of the ingredients and the degree to which the ingredients are prone to overflowing under a preset cooking function. The first total amount of water added for performing at least one first water adding operation is determined based on the amount of the ingredients and the degree to which the ingredients are prone to overflowing under a preset cooking function, so that the ingredients are immersed and a certain amount of free water is left, thereby avoiding overheating protection and preventing the temperature and pressure raising time from being too long. The cooking efficiency is improved by means of the hot and cold shock effect brought about by the mid-way water addition, and the degree of food cooking is improved.

[0009] Optionally, the number of times the first water adding operation is performed is positively correlated with the ingredients to be cooked and the degree to which the ingredients are prone to overflowing under a preset cooking function. The number of times the first water adding operation is performed at least once is determined based on the amount of the ingredients and the degree to which the ingredients are prone to overflowing under a preset cooking function, so that the ingredients are fully cooked and avoid overflowing, while also avoiding a long cooking time, thereby improving cooking efficiency.

[0010] Optionally, after controlling the pressure cooking apparatus to enter the pressure holding stage, the method further includes: controlling the pressure cooking apparatus to perform a heating operation, and performing at least one second water adding operation, to maintain the temperature and pressure inside the pressure cooking apparatus at the pressure holding condition, wherein the second water adding operation is performed at a fixed time interval, or at a time interval that changes from long to short. After entering the pressure holding stage, water can be added evenly, or less water can be added in the early stage of the pressure holding stage and more water can be added in the later stage, so as to prevent overflow and promote the precipitation of nutrients through the cold and hot shock effect, improve cooking efficiency, and achieve better cooking results.

[0011] Optionally, controlling the cooking appliance to enter the pressure release stage until the lid opening condition is reached and outputting the lid opening signal includes: controlling the pressure cooking appliance to perform a heating operation and performing at least one third water adding operation until the temperature and pressure inside the pressure cooking appliance are reduced to a preset condition; when the preset condition and the lid opening condition are the same, controlling the pressure cooking appliance to output a lid opening signal; when the preset condition and the lid opening condition are different, controlling the pressure cooking appliance to reach the lid opening condition and outputting the lid opening signal. The preset condition can be set to be the same as the lid opening condition, thereby achieving continuous and rapid pressure release, or it can be set to be different from the lid opening condition, and then further controlling the pressure cooking appliance to work to the lid opening condition, thereby achieving flexible setting of the preset condition while ensuring the cooking effect and cooking efficiency.

[0012] Optionally, controlling the pressure cooking apparatus to reach the lid opening condition and outputting the lid opening signal includes: when the temperature indicated by the preset condition is greater than the temperature indicated by the lid opening condition, or the pressure indicated by the preset condition is greater than the pressure indicated by the lid opening condition, releasing pressure through a preset pressure release method until it is detected that the lid opening condition is reached inside the pressure cooking apparatus, and outputting the lid opening signal. When the preset condition and the lid opening condition are different, when the lid opening condition is not reached, further releasing pressure through a preset pressure release method, thereby realizing quick lid opening.

[0013] Optionally, controlling the pressure cooking apparatus to reach the lid opening condition and outputting the lid opening signal includes: when the temperature indicated by the preset condition is lower than the temperature indicated by the lid opening condition, or the pressure indicated by the preset condition is lower than the pressure indicated by the lid opening condition, controlling the pressure cooking apparatus to perform a heating operation until it is detected that the lid opening condition is reached inside the pressure cooking apparatus, and outputting the lid opening signal. When the preset condition and the lid opening condition are different, when the temperature and pressure in the pot are low, avoid excessive water injection and further heating to the lid opening condition, so as to avoid the problem that the raw water is not cooked enough to affect the safety of consumption, or the food temperature is too low to affect the user's eating experience.

[0014] According to another aspect of the present application, a pressure cooking appliance is provided, wherein a controller of the pressure cooking appliance executes a cooking control method to cook food inside the pressure cooking appliance.

[0015] According to another aspect of the present application, an electronic device is provided, including a memory and a processor, wherein a computer program is stored in the memory, and the processor is configured to execute a cooking control method through the computer program. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] The drawings constituting a part of the present application are used to provide a further understanding of the present application. The illustrative embodiments and descriptions of the present application are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0017] Figure 1is a flow chart of a cooking control method according to an embodiment of the present application;

[0018] Figure 2 is a flow chart of the pressure release stage of the cooking control method according to an embodiment of the present application;

[0019] Figure 3 is a schematic diagram of a cooking control device according to an embodiment of the present application;

[0020] Figure 4 is a schematic diagram of an electronic device according to an embodiment of the present application. DETAILED DESCRIPTION

[0021] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present application will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0022] In order to enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of this application.

[0023] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequential order. It should be understood that the data used in this way can be interchanged where appropriate, so that the embodiments of the present application described here. In addition, the terms "including" and "having" and any of their variations are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device comprising a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0024] According to an embodiment of the present application, a cooking control method is provided.

[0025] Figure 1 is a flow chart of a cooking control method according to an embodiment of the present application. Figure 1 As shown, the method comprises the following steps:

[0026] Step S102, in response to the start instruction of the preset cooking function, the pressure cooking device is controlled to enter the temperature and pressure rising stage, and at least one first water adding operation is performed in the temperature and pressure rising stage until the pressure maintaining condition is reached.

[0027] Among them, the pressure cooking appliance can be an electric pressure cooker with an automatic water adding function. The electric pressure cooker can add water from the top or from the side. The water adding parameters can be flexibly set for pressure cookers with different structures, different ingredients, different cooking functions, and cooking quantities.

[0028] Specifically, the user adds cooking ingredients to the inner pot of the pressure cooker in advance, closes the lid, selects a preset cooking function through the cooking function key on the control panel, and triggers a start command. After the pressure cooking device receives the start command, it starts the cooking program, which includes midway water addition and heating operations. It should be noted that, except for the cooking function that only requires the water of the food itself without adding additional water, other cooking functions can be applied to the automatic water addition function. The preset cooking function can be a cooking function that requires a large amount of water for cooking food and is easy to overflow the pot, such as cooking porridge and cooking nutritious soup. In addition, the preset cooking function can also be stewing meat, boiling soup, rice, etc. This embodiment does not limit the type of preset cooking function.

[0029] After starting the cooking program, the temperature and pressure rise stage is entered. The first total amount of water added in the temperature and pressure rise stage needs to at least immerse the food. In the temperature and pressure rise stage, the pressure cooking device is controlled to automatically perform the first water addition operation, and the heating operation is performed through the first power to achieve temperature rise and pressure rise. Optionally, in the cooking control method provided in the embodiment of the present application, the first power is greater than or equal to 70% of the rated power and less than or equal to the rated power. Therefore, in the temperature and pressure rise stage, by adding water and high-power heating at least once, not only rapid temperature rise and pressure rise are achieved, but also after the temperature and pressure inside the pressure cooking device rise, due to the addition of relatively low temperature water in a high temperature and high pressure environment, the hot and cold shock effect causes the surface of the food to crack, accelerates the water absorption and nutrient component precipitation of the food, and improves the cooking effect.

[0030] Then, when it is detected that the temperature and pressure inside the cooking utensil rise to the holding pressure condition, the first water adding operation and the heating operation at the first power are terminated. The holding pressure condition can be set flexibly. Optionally, in the cooking control method provided in the embodiment of the present application, the holding pressure condition is a constant temperature and constant pressure condition, the temperature in the constant temperature and constant pressure condition is the holding pressure temperature, and the pressure in the constant temperature and constant pressure condition is the holding pressure. Alternatively, the holding pressure condition is a variable temperature and variable pressure condition, the temperature change range of the variable temperature and variable pressure condition is the range of the holding pressure temperature, and the pressure range of the variable temperature and variable pressure is the range of the holding pressure. While meeting cooking needs and improving cooking efficiency, the flexibility of cooking control is improved. In an optional embodiment, the holding pressure condition is a temperature condition, for example, it can be 120°C, and for another example, it can be 110°C to 130°C. In an optional embodiment, the holding pressure condition is a pressure condition, for example, it can be 100kPa, and for another example, it can be 70kPa to 110kPa.

[0031] Step S104, controlling the pressure cooking appliance to enter a pressure maintaining stage, and after the pressure maintaining stage, controlling the cooking appliance to enter a pressure releasing stage until a cover opening condition is met, and outputting a cover opening signal.

[0032] When the temperature and pressure inside the pressure cooking appliance are maintained at the pressure-holding condition for a preset time (for example, the preset time can range from 5 minutes to 50 minutes), it means that the pressure holding is over and the pressure can be released until the lid opening condition is reached. The lid opening condition can be a temperature condition or a pressure condition. For example, the lid opening condition is 100°C. When the temperature inside the pressure cooking appliance reaches 100°C, an open lid signal is output, and the user can perform the lid opening operation. If the user does not open the lid, the heat preservation stage is entered. For another example, the lid opening condition is 1kPa. When the pressure inside the pressure cooking appliance reaches 1kPa, an open lid signal is output, and the user can perform the lid opening operation. If the user does not open the lid, the heat preservation stage is entered.

[0033] The cooking control method provided in the embodiment of the present application controls the pressure cooking device to enter the temperature and pressure rising stage by responding to the start command of the preset cooking function, and performs at least one first water adding operation in the temperature and pressure rising stage until the pressure holding condition is reached; controls the pressure cooking device to enter the pressure holding stage, and after the pressure holding is completed, controls the cooking device to enter the pressure release stage until the cover opening condition is reached, and outputs a cover opening signal, thereby solving the problem in the related art that the pressure cooker takes a long time to cook food when a lot of water is added and the food is easy to overflow. Performing at least one first water adding operation in the temperature and pressure rising stage prevents overflow and promotes the precipitation of nutrients through the cold and hot shock effect, thereby achieving the effect of rapid temperature and pressure rising, reducing the time for the pressure cooker to cook food, and improving the degree of cooking.

[0034] The number of executions of the first water adding operation can be adjusted according to user habits. Optionally, in the cooking control method provided in the embodiment of the present application, executing the first water adding operation at least once in the temperature rising and pressure rising stage includes: when it is detected that the user has added water to the ingredients to be cooked, determining the amount of water to be added according to the first total amount of water added required for the temperature rising and pressure rising stage and the amount of water already added, and executing the first water adding operation at least once in the temperature rising and pressure rising stage based on the amount of water to be added; when it is detected that the user has not added water to the ingredients, executing the first water adding operation at least twice in the temperature rising and pressure rising stage based on the first total amount of water added.

[0035] If the user has added water to the ingredients to be cooked before starting cooking, the first total amount of water required for the temperature and pressure rise stage minus the amount of water already added is the amount of water to be added. During the temperature and pressure rise stage, high-power heating is performed and at least one first water-adding operation is performed to add the water to be added to the ingredients to remove bubbles and promote the precipitation of nutrients through the cold and hot shock effect. If the user has not added water to the ingredients to be cooked before starting cooking, the first total amount of water required for the temperature and pressure rise stage is the amount of water to be added. During the temperature and pressure rise stage, at least two first water-adding operations are performed. Specifically, water is added at least once at the beginning of the temperature and pressure rise stage so that the water covers the ingredients to avoid overheating protection caused by insufficient water and affecting the pressure start. During the temperature and pressure rise stage, high-power heating is performed and at least one first water-adding operation is performed again to remove bubbles and promote the precipitation of nutrients through the cold and hot shock effect.

[0036] This embodiment determines the amount and number of times the pressure cooking appliance automatically adds water during the pressure maintaining stage based on whether the user adds water to the food before starting the preset function. This not only avoids the impact of insufficient water on pressure starting, but also improves the degree of cooking and eliminates bubbles and overflows through the hot and cold shock effects of adding water during high-power heating, thereby improving cooking quality and cooking efficiency.

[0037] In order to take into account both the cooking effect and cooking efficiency of food, optionally, in the cooking control method provided in the embodiment of the present application, the first total amount of water added required in the temperature and pressure increase stage is at least sufficient to immerse the ingredients required for cooking, and the first total amount of water added is positively correlated with the amount of the ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function.

[0038] It should be noted that, during the temperature and pressure raising stage, if the amount of water is too little, the bottom will be heated to evaporate the water, and in the case of dry burning, overheating protection will be generated to stop heating, resulting in the inability to complete the pressure raising stage. If the amount of water is too much, the temperature and pressure raising time will be extended. Therefore, after at least one first water adding operation in this embodiment, the added water needs to at least immerse the food and leave a certain amount of free water, that is, the first total amount of water added for performing at least one first water adding operation includes the amount of water to immerse the food and the amount of free water.

[0039] Among them, the amount of water for immersing the ingredients is determined according to the amount of the ingredients. The amount of free water is based on the amount of the ingredients and the degree to which the ingredients are prone to overflow under the preset cooking function. When other parameters are the same, the amount of ingredients is larger, more water is required to avoid dry burning when heating, and the amount of free water is also larger. When other parameters are the same, the degree to which the ingredients are prone to overflow under the preset cooking function, more water is required to avoid dry burning when heating, and the amount of free water is also larger. For example, the amount of free water for steaming rice can be less, and the amount of free water for foods that are prone to overflow, such as porridge and nutritious soup, needs to be higher. In the temperature and pressure increase stage, the water temperature when performing the first water addition operation is not limited, and can be cold water, hot water, or room temperature water.

[0040] This embodiment determines the first total amount of water added for performing at least one first water adding operation according to the amount of food and the degree to which the food is prone to overflow under a preset cooking function, so that the food is immersed and a certain amount of free water is left, thereby avoiding overheating protection and preventing the temperature and pressure increase time from being too long. The cooking efficiency is improved by the hot and cold shock effect brought about by adding water in the middle, and the degree of food cooking is improved.

[0041] In order to increase the cooking speed and improve the degree of cooking completeness, optionally, in the cooking control method provided in the embodiment of the present application, the number of executions of the first water adding operation is positively correlated with the ingredients to be cooked and the degree to which the ingredients are prone to overflow under the preset cooking function.

[0042] The number of executions of the first water-adding operation is determined according to the amount of ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function. When other parameters are the same, the amount of ingredients is larger, the ingredients are more likely to overflow, and more hot and cold shocks are required for full cooking, and the number of executions of the first water-adding operation is also greater. When other parameters are the same, the ingredients are more likely to overflow under the preset cooking function, and more hot and cold shocks are required, and the number of executions of the first water-adding operation is also greater.

[0043] This embodiment determines the number of times to add water to perform at least one first water adding operation according to the amount of food and the degree to which the food is prone to overflowing under a preset cooking function, so that the food can be fully cooked and avoid overflowing, while also avoiding the cooking time being too long, thereby improving cooking efficiency.

[0044] In order to further improve the cooking speed and improve the degree of cooking completeness, optionally, in the cooking control method provided in the embodiment of the present application, after controlling the pressure cooking appliance to enter the pressure holding stage, the method also includes: controlling the pressure cooking appliance to perform a heating operation, and performing at least one second water adding operation to maintain the temperature and pressure inside the pressure cooking appliance at a pressure holding condition, wherein the second water adding operation is performed at a fixed time interval, or at a time interval that changes from long to short.

[0045] After entering the pressure-maintaining stage, the temperature and pressure inside the pressure cooking device are relatively high. First, the pressure cooking device is controlled to perform at least one second water-adding operation. On the one hand, since relatively low-temperature water is added in a high-temperature and high-pressure environment, the temperature and pressure are instantly reduced, and water is added multiple times, which plays a cyclical hot and cold shock role, causing the surface of the food to crack, accelerating the water absorption and nutrient release of the food, and improving the cooking effect. On the other hand, the impact force generated when adding water can also destroy the continuity and stability of the foam generated during the cooking process of the food, and play an effective role in preventing overflow. The water temperature when performing the second water-adding operation is not limited, and can be cold water, hot water, or room temperature water. In order to promote the full cooking of food through the hot and cold shock effect, and at the same time not to reduce the temperature inside the cooking device too much and delay the cooking time, the water used in the second water-adding operation in this embodiment can be room temperature water.

[0046] In order to prevent food from overflowing while fully cooking, the number of times the second water-adding operation is performed is positively correlated with the amount of ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function. The method for performing the second water-adding operation can be flexibly set. For example, in order to simplify the control logic, after determining the second total amount of water-adding and the number of water-adding times of all second water-adding operations, the single amount of water-adding for each execution of the second water-adding operation can be determined according to the second total amount of water-adding and the number of water-adding times, and a fixed time interval can be determined according to the preset time length and the number of water-adding times, and the second water-adding operation can be performed according to the fixed time interval and the single amount of water-adding to achieve uniform water addition. Considering that the longer the cooking time, the thicker the food is and the easier it is to overflow, in order to achieve a better cooking effect, the second water-adding operation can be performed according to the time interval and the single amount of water-adding from long to short, and water can be added at a lower frequency in the early stage when it is not easy to overflow to avoid ineffective water addition, and water can be added at a higher frequency in the later stage when it is not easy to overflow, so as to better prevent overflow and make cooking more complete.

[0047] While controlling the pressure cooking appliance to perform at least one second water adding operation, a heating operation is performed through a second power, and the second power is greater than or equal to half of the first power and less than or equal to the first power. In order to avoid overflowing, the related art controls the second power to be at least less than one third of the first power. That is, the present application adopts high power for heating while adding water during the pressure keeping stage and before and after entering the pressure keeping stage, thereby further accelerating the cooking rate under the premise of sufficient cooking and no overflowing.

[0048] In this embodiment, after entering the pressure holding stage, water can be added evenly, or a little water can be added in the early stage of the pressure holding stage and more water can be added in the later stage. The hot and cold shock effect can prevent overflow and promote the precipitation of nutrients, thereby improving cooking efficiency and achieving better cooking results.

[0049] In order to ensure the cooking effect, a heating operation can be performed during the pressure release stage. Optionally, in the cooking control method provided in the embodiment of the present application, the cooking appliance is controlled to enter the pressure release stage until the lid-opening condition is reached, and the lid-opening signal is output, including: controlling the pressure cooking appliance to perform a heating operation, and performing at least one third water adding operation until the temperature and pressure inside the pressure cooking appliance are reduced to a preset condition; when the preset condition and the lid-opening condition are the same, controlling the pressure cooking appliance to output a lid-opening signal; when the preset condition and the lid-opening condition are different, controlling the pressure cooking appliance to reach the lid-opening condition, and outputting a lid-opening signal.

[0050] Since water has a large specific heat capacity and can absorb more heat, performing the third water adding operation at least once can quickly reduce the temperature and pressure until the preset conditions are reached. The water temperature when performing the third water adding operation is not limited, and can be cold water, hot water, or water at room temperature. In order to prevent food from overflowing through the cold and hot shock effects, while not causing the temperature inside the cooking utensil to drop too much and causing the food temperature to be too low, the water used in the third water adding operation in this embodiment can be water at room temperature. Since the food is close to being cooked during the pressure relief stage, it is heated at a low power that is less than the heating power during the pressure holding stage, and water is automatically added intermittently. While continuing to cook, the temperature is reduced to the preset conditions, and water addition at this stage is terminated. Rapid pressure relief is achieved by adding water, so that the user can quickly open the lid.

[0051] The preset condition can be a temperature condition or a pressure condition, and the cover opening condition can be a temperature condition or a pressure condition. For example, the preset condition is a temperature condition, and the cover opening temperature is 100°C. The preset condition can be 100°C, or a temperature around 100°C, for example, 95°C, or 105°C. For example, the preset condition is a pressure condition, and the cover opening pressure is 1kPa. The preset condition can be 1kPa, or a pressure around 1kPa, for example, 0.9kPa, or 1.1kPa, and can be set flexibly.

[0052] The preset condition may be the same as the lid opening condition or different from the lid opening condition. The preset condition and the lid opening condition are the same, which means that the temperature indicated by the preset condition is the same as the temperature indicated by the lid opening condition, or the pressure indicated by the preset condition is the same as the pressure indicated by the lid opening condition. When the preset condition and the lid opening condition are the same, it means that the lid can be opened for consumption, and the pressure cooking apparatus is controlled to output a lid opening signal. When the preset condition and the lid opening condition are different, it means that the temperature and pressure inside the pressure cooking apparatus are currently high, and the pressure can be further released to the lid opening condition, and the lid opening signal is output, which means that the temperature and pressure inside the pressure cooking apparatus are currently low, and the pressure can be heated to the lid opening condition, and the lid opening signal is output.

[0053] The preset conditions of this embodiment can be set to be the same as the lid-opening conditions, thereby achieving continuous and rapid pressure release, or can be set to be different from the lid-opening conditions, and then the pressure cooking appliance can be further controlled to work to the lid-opening conditions, thereby achieving flexible setting of the preset conditions while ensuring the cooking effect and cooking efficiency.

[0054] When the preset conditions and the lid-opening conditions are different, in order to achieve rapid pressure release, optionally, in the cooking control method provided in the embodiment of the present application, the pressure cooking appliance is controlled to reach the lid-opening condition, and the lid-opening signal is output, including: when the temperature indicated by the preset conditions is greater than the temperature indicated by the lid-opening condition, or the pressure indicated by the preset conditions is greater than the pressure indicated by the lid-opening condition, pressure is released through a preset pressure release method until it is detected that the lid-opening condition is reached inside the pressure cooking appliance, and a lid-opening signal is output.

[0055] Exemplarily, when the temperature in the cavity of the pressure cooking appliance is higher than 100°C or the pressure in the cavity is higher than 1kPa under the preset conditions, the pressure is released by a preset pressure release method, which includes but is not limited to exhaust by adding water, exhaust by natural cooling, exhaust by solenoid valve, and filling with cold air. When it is detected that the temperature in the cavity reaches 100°C, or when it is detected that there is no pressure difference between the inside and outside of the cavity, an open cover signal is output, and the user can open the cover directly, or the heat preservation stage is entered if the user does not open the cover. In this embodiment, when the preset conditions and the cover opening conditions are different, when the cover opening conditions are not met, the pressure is further released by a preset pressure release method, thereby realizing quick cover opening.

[0056] When the preset conditions and the lid-opening conditions are different, in order to ensure the cooking temperature and taste, optionally, in the cooking control method provided in the embodiment of the present application, the pressure cooking appliance is controlled to reach the lid-opening condition, and the lid-opening signal is output, including: when the temperature indicated by the preset conditions is lower than the temperature indicated by the lid-opening condition, or the pressure indicated by the preset conditions is lower than the pressure indicated by the lid-opening condition, the pressure cooking appliance is controlled to perform a heating operation until it is detected that the lid-opening condition is reached inside the pressure cooking appliance, and a lid-opening signal is output.

[0057] Exemplarily, when the temperature inside the cavity of the pressure cooking appliance is lower than 100°C or the pressure inside the cavity is lower than 1 kPa under preset conditions, taking into account that the user may add raw water during the pressure release stage and taking into account that the food temperature is low, a certain power is used for reheating. When it is detected that the temperature inside the cavity reaches 100°C, or when it is detected that there is no pressure difference between the inside and outside of the cavity, heating is stopped and a lid-opening signal is output. The user can open the lid directly, or the food enters the keep warm stage if the user does not open the lid.

[0058] In this embodiment, when the preset conditions and the lid opening conditions are different, when the temperature and pressure in the pot are low, excessive water injection is avoided and the pot is further heated to the lid opening condition to avoid the problem of uncooked raw water affecting food safety, or the food temperature being too low affecting the user's eating experience.

[0059] The present application also provides a pressure cooking device. The controller of the pressure cooking device executes a cooking control method. The pressure cooking device can perform the following cooking control method:

[0060] S1 rapid pressure increase stage: the user adds cooking ingredients to the inner pot in advance, selects a cooking function (not limited to rice, rice porridge, broth, etc.) and starts cooking, automatically adds water (a predetermined amount of water, at least enough to immerse the ingredients, the amount of water is related to the ingredients, food quantity, and cooking function, the number of water additions N1 ≥ 1 time), and rapidly increases the temperature and pressure through high power P1 (which can be more than 70% of the set rated power).

[0061] S2 temperature and pressure change stage: When the temperature and pressure are raised to a certain temperature (T0) or pressure (P1), water is automatically added intermittently again (predetermined amount of water, the amount of water is related to the ingredients, food quantity, and cooking function, the number of water additions N2≥1 time, and the number of water additions can be set more times) and a higher power P2 (1 / 2P1≤P2≤P1, on the premise of not overflowing the pot) is used to heat to achieve temperature and pressure change (including the situation where the temperature and pressure remain unchanged). After the temperature and pressure change time t1 (5 minutes to 50 minutes) that meets the specific cooking effect, the water addition in this stage is ended. In this stage, a reciprocating hot and cold shock effect is generated, the surface of the ingredients cracks, the water absorption and starch gelatinization of the ingredients are accelerated, so as to destroy the continuity and stability of the foam generated during the cooking process of the ingredients, improve the cooking effect, and prevent overflow, and accelerate the cooking rate.

[0062] S3 rapid pressure relief stage: use low power P3 (0≤P3<P2) heating, automatically add water intermittently (predetermined amount of water, the amount of water is related to the ingredients, food quantity, and cooking function. Compared with the first two stages, the amount of water can be set to a smaller value, and the number of water additions N3≥1 times) to achieve rapid pressure relief. When the temperature in the cavity reaches T1 or the pressure in the cavity reaches P2, the water addition in this stage ends, and the lid can be opened directly or the heat preservation stage can be entered.

[0063] Figure 2 is a flow chart of the pressure relief stage of the cooking control method according to an embodiment of the present application, such as Figure 2As shown, when the temperature in the cavity reaches T1 greater than 100°C (or the pressure in the cavity reaches P2 greater than 1kPa), pressure relief can be carried out through other pressure relief methods (not limited to exhaust by adding water, exhaust by natural cooling, exhaust by solenoid valve, inflation, etc.) until there is no pressure; when the temperature in the cavity reaches T1 = 100°C, the lid can be opened directly or the insulation stage can be entered; when the temperature in the cavity reaches T1 < 100°C (or the pressure in the cavity reaches P2 less than 1kPa), a certain power is used to heat it again to 100°C and then stop heating to avoid excessive water injection, which may lead to problems such as uncooked raw water and too low food temperature.

[0064] In a 3005Q platform (3L capacity, IH electromagnetic heating 1600w, pressure open to 112kPa), porridge is cooked using the cooking control method of the embodiment of the present application and the cooking method in the related art. The ingredients for the porridge are Panjin rice, 160g of rice, and a material-to-water ratio of 1:8. In the cooking method in the related art, all the water required for cooking the porridge is added before cooking begins. The cooking control method of the embodiment of the present application adds the water required for cooking the porridge in different stages, with 750g of water added initially, 300g of water added during pressure maintenance, 82g of water added during pressure release, and a pressure maintenance time of 10 to 15min. Table 1 is a comparison table of cooking effect parameters of the cooking control method of the embodiment of the present application and the cooking method in the related art when cooking porridge, wherein the viscosity is measured using a viscometer, and the solids are dried in an oven and measured using a drying method.

[0065] As shown in Table 1, the cooking method in the related art adds all the water required for cooking porridge before cooking begins, the cooking time is 30 minutes, the viscosity is 189.05±1.27, and the solid content is 3.21±0.034g / 100g (the number of grams of solids contained in every 100 grams of soup).

[0066] In the embodiment of the present application, if water is added once during the pressure increasing stage, the pressure maintaining stage, and the pressure releasing stage, the cooking time is shortened from 30 minutes to 24.3 minutes, the viscosity increases from 189.05±1.27 to 383.24±0.43, and the solid content increases from 3.21±0.034 g / 100 g to 5.63±0.15 g / 100 g.

[0067] If water is added once in both the pressure maintenance stage and the pressure release stage, and the number of water additions in the pressure boosting stage increases from 1 to 5 times, the cooking time continues to shorten, the viscosity and solid content fluctuate, but both are greatly improved compared with the cooking methods of the related art. If water is added once in both the pressure boosting stage and the pressure release stage, and the number of water additions in the pressure maintenance stage increases from 1 to 5 times, the cooking time continues to shorten, the viscosity and solid content fluctuate, but both are greatly improved compared with the cooking methods of the related art. If water is added once in both the pressure boosting stage and the pressure maintenance stage, and the number of water additions in the pressure release stage increases from 1 to 5 times, the cooking time continues to shorten, the viscosity and solid content fluctuate, but both are greatly improved compared with the cooking methods of the related art.

[0068] That is, no matter at least one water addition is set in the pressure increasing stage, the pressure maintaining stage or the pressure releasing stage, compared with the cooking method of adding water once at the beginning of cooking in the related art, the total cooking time of this embodiment is reduced, and the viscosity and solid content are increased. Through this embodiment, water is added in the middle of the operation of the pressure cooking device, and rapid temperature and pressure increase are achieved by adding a small amount of water and high-power heating. Water is injected and high-power heating is performed in the pressure increasing stage and the pressure maintaining stage, so that the food is fully cooked, the overflow prevention effect is achieved, and rapid cooking is achieved. Rapid pressure relief is achieved by pressure relief and water replenishment, and the food is fully cooked, thereby ensuring the cooking effect and avoiding overflow while achieving rapid pressure cooking and improving cooking efficiency.

[0069] Table 1

[0070]

[0071] It should be noted that the steps shown in the flowcharts of the accompanying drawings can be executed in a computer system such as a set of computer executable instructions, and that, although a logical order is shown in the flowcharts, in some cases, the steps shown or described can be executed in an order different from that shown here.

[0072] The embodiment of the present application also provides a cooking control device. It should be noted that the cooking control device of the embodiment of the present application can be used to execute the cooking control method provided by the embodiment of the present application. The cooking control device provided by the embodiment of the present application is introduced below.

[0073] Figure 3 Schematic diagram of a cooking control device according to an embodiment of the present application. Figure 3 As shown, the device includes: a first control unit 302 and a second control unit 304 .

[0074] The first control unit 302 is used to respond to the start instruction of the preset cooking function, control the pressure cooking appliance to enter the temperature and pressure increase stage, and perform at least one first water adding operation in the temperature and pressure increase stage until the pressure maintenance condition is reached.

[0075] The second control unit 304 is used to control the pressure cooking appliance to enter the pressure holding stage, and after the pressure holding is completed, control the cooking appliance to enter the pressure release stage until the cover opening condition is met, and output a cover opening signal.

[0076] The cooking control device provided in the embodiment of the present application responds to the start-up instruction of the preset cooking function through the first control unit 302, controls the pressure cooking device to enter the temperature and pressure rising stage, and performs at least one first water adding operation in the temperature and pressure rising stage until the pressure holding condition is reached; the second control unit 304 controls the pressure cooking device to enter the pressure holding stage, and after the pressure holding is completed, controls the cooking device to enter the pressure release stage until the cover opening condition is reached, and outputs the cover opening signal. The problem in the related art that the pressure cooker takes a long time to cook food when a lot of water is added and the food is easy to overflow is solved. Performing at least one first water adding operation in the temperature and pressure rising stage, preventing overflow and promoting the precipitation of nutrients through the cold and hot shock effect, thereby achieving the effect of rapid temperature and pressure rising, reducing the time for the pressure cooker to cook food, and improving the degree of cooking.

[0077] Optionally, in the cooking control device provided in the embodiment of the present application, the first control unit 302 includes a first water adding module, which is used to determine the amount of water to be added according to the first total amount of water added required for the temperature and pressure rising stage and the amount of water added when it is detected that the user has added water to the ingredients to be cooked, and to perform at least one first water adding operation in the temperature and pressure rising stage based on the amount of water to be added; and the second water adding module is used to perform at least two first water adding operations in the temperature and pressure rising stage based on the first total amount of water added when it is detected that the user has not added water to the ingredients.

[0078] Optionally, the first total amount of water added required in the temperature and pressure increase stage is sufficient to at least immerse the ingredients required for cooking, and the first total amount of water added is positively correlated with the amount of the ingredients and the degree to which the ingredients are prone to overflowing under a preset cooking function.

[0079] Optionally, the number of executions of the first water adding operation is positively correlated with the ingredients to be cooked and the degree to which the ingredients are prone to overflow under a preset cooking function.

[0080] Optionally, the device also includes: a third control unit, which is used to control the pressure cooking vessel to perform a heating operation and perform at least one second water adding operation after controlling the pressure cooking vessel to enter the pressure maintaining stage, so as to maintain the temperature and pressure inside the pressure cooking vessel at the pressure maintaining condition, wherein the second water adding operation is performed at a fixed time interval, or at a time interval that changes from long to short.

[0081] Optionally, the second control unit 304 includes: a third water adding module, used to control the pressure cooking appliance to perform a heating operation, and perform at least one third water adding operation until the temperature and pressure inside the pressure cooking appliance are reduced to a preset condition; a lid opening signal output control unit, used to control the pressure cooking appliance to output a lid opening signal when the preset condition and the lid opening condition are the same; and a lid opening control unit, used to control the pressure cooking appliance to reach the lid opening condition and output a lid opening signal when the preset condition and the lid opening condition are different.

[0082] Optionally, the lid opening control unit includes: a first lid opening control module, which is used to release pressure through a preset pressure relief method when the temperature indicated by the preset condition is greater than the temperature indicated by the lid opening condition, or the pressure indicated by the preset condition is greater than the pressure indicated by the lid opening condition, until it is detected that the lid opening condition is reached inside the pressure cooking appliance, and output a lid opening signal.

[0083] Optionally, the lid opening control unit includes: a first lid opening control module, which is used to control the pressure cooking appliance to perform a heating operation when the temperature indicated by the preset condition is lower than the temperature indicated by the lid opening condition, or the pressure indicated by the preset condition is lower than the pressure indicated by the lid opening condition, until it is detected that the lid opening condition is reached inside the pressure cooking appliance, and output a lid opening signal.

[0084] The cooking control device includes a processor and a memory. The first control unit 302 and the second control unit 304 are stored in the memory as program units. The processor executes the program units stored in the memory to implement corresponding functions.

[0085] The processor includes a kernel, and the kernel retrieves the corresponding program unit from the memory. One or more kernels can be set, and the problem of a pressure cooker taking a long time to cook food when a large amount of water is added and the food easily overflows can be solved by adjusting kernel parameters in the related art.

[0086] The memory may include non-permanent memory in a computer-readable medium, random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash RAM, and the memory includes at least one memory chip.

[0087] An embodiment of the present application further provides a computer storage medium, which is used to store a program, wherein when the program is run, the device where the non-volatile storage medium is located is controlled to execute a cooking control method.

[0088] The embodiment of the present application also provides an electronic device, Figure 4is a schematic diagram of an electronic device according to an embodiment of the present application, wherein the electronic device 40 comprises a processor and a memory; the memory stores computer-readable instructions, and the processor is used to run the computer-readable instructions, wherein a cooking control method is executed when the computer-readable instructions are run. The electronic device in this article may be a server, a PC, a PAD, a mobile phone, etc.

[0089] An embodiment of the present application also provides a computer program product, including a non-volatile computer-readable storage medium, wherein the non-volatile computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, a cooking control method is implemented.

[0090] Those skilled in the art will appreciate that the embodiments of the present application may be provided as methods, systems, or computer program products. Therefore, the present application may adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment in combination with software and hardware. Moreover, the present application may adopt the form of a computer program product implemented in one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) that include computer-usable program code.

[0091] The present application is described with reference to the flowcharts and / or block diagrams of the methods, devices (systems), and computer program products according to the embodiments of the present application. It should be understood that each process and / or box in the flowchart and / or block diagram, as well as the combination of the processes and / or boxes in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing device to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing device generate instructions for implementing the processes in the flowchart and / or block diagram. Figure 1 A process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0092] These computer program instructions may also be stored in a computer readable memory capable of directing a computer or other programmable data processing device to operate in a specific manner, so that the instructions stored in the computer readable memory produce an article of manufacture including an instruction device, which implements the process Figure 1 A process or multiple processes and / or boxes Figure 1 A function specified in one or more boxes.

[0093] These computer program instructions can also be loaded onto a computer or other programmable data processing device so that a series of operating steps are executed on the computer or other programmable device to produce a computer-implemented process, thereby providing instructions for implementing the process. Figure 1A process or multiple processes and / or boxes Figure 1 A step that specifies a function in one or more boxes.

[0094] In a typical configuration, a computing device includes one or more processors (CPU), input / output interfaces, network interfaces, and memory.

[0095] The memory may include non-permanent memory in a computer-readable medium, random access memory (RAM) and / or non-volatile memory in the form of read-only memory (ROM) or flash RAM. The memory is an example of a computer-readable medium.

[0096] Computer readable media include permanent and non-permanent, removable and non-removable media that can be implemented by any method or technology to store information. Information can be computer readable instructions, data structures, program modules or other data. Examples of computer storage media include, but are not limited to, phase change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technology, compact disk read-only memory (CD-ROM), digital versatile disk (DVD) or other optical storage, magnetic cassettes, magnetic tape disk storage or other magnetic storage devices or any other non-transmission media that can be used to store information that can be accessed by a computing device. As defined herein, computer readable media does not include temporary computer readable media (transitory media), such as modulated data signals and carrier waves.

[0097] It should also be noted that the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, commodity or device 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, commodity or device. In the absence of more restrictions, the elements defined by the sentence "comprises a ..." do not exclude the existence of other identical elements in the process, method, commodity or device including the elements.

[0098] The above are only embodiments of the present application and are not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included within the scope of the claims of the present application.

Claims

1. A cooking control method, characterized in that: include: In response to a start instruction of a preset cooking function, the pressure cooking device is controlled to enter a temperature and pressure increasing stage, and a first water adding operation is performed at least once during the temperature and pressure increasing stage until a pressure maintaining condition is reached; The pressure cooking device is controlled to enter a pressure-maintaining stage, and after the pressure-maintaining stage is completed, the cooking device is controlled to enter a pressure-releasing stage until a cover-opening condition is met, and a cover-opening signal is output.

2. The method according to claim 1, characterized in that Performing at least one first water adding operation during the temperature and pressure increasing stage includes: In the case where it is detected that the user has added water to the food to be cooked, the amount of water to be added is determined according to the first total amount of water added required for the temperature and pressure raising stage and the amount of water already added, and at least one first water adding operation is performed during the temperature and pressure raising stage based on the amount of water to be added; When it is detected that the user has not added water to the food, at least two first water adding operations are performed in the temperature and pressure increasing stage based on the first total water adding amount.

3. The method according to claim 1, characterized in that The first total amount of water added required in the temperature and pressure raising stage is sufficient to at least immerse the ingredients required for cooking, and the first total amount of water added is positively correlated with the amount of the ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function.

4. The method according to claim 1, characterized in that: The number of executions of the first water adding operation is positively correlated with the food to be cooked and the degree to which the food is prone to overflow under the preset cooking function.

5. The method according to claim 1, characterized in that After controlling the pressure cooking device to enter the pressure maintaining stage, the method further includes: The pressure cooking device is controlled to perform a heating operation and to perform at least one second water adding operation to maintain the temperature and pressure inside the pressure cooking device at the pressure maintaining condition, wherein the second water adding operation is performed at a fixed time interval or at a time interval that changes from long to short.

6. The method according to claim 1, characterized in that Controlling the cooking appliance to enter a pressure relief stage until a cover opening condition is reached, and outputting a cover opening signal includes: Controlling the pressure cooking device to perform a heating operation and perform at least one third water adding operation until the temperature and pressure inside the pressure cooking device are reduced to a preset condition; When the preset condition and the lid-opening condition are the same, controlling the pressure cooking appliance to output the lid-opening signal; When the preset condition and the lid-opening condition are different, the interior of the pressure cooking appliance is controlled to reach the lid-opening condition, and the lid-opening signal is output.

7. The method according to claim 6, characterized in that Controlling the interior of the pressure cooking device to reach a lid opening condition and outputting the lid opening signal comprises: When the temperature indicated by the preset condition is greater than the temperature indicated by the lid-opening condition, or the pressure indicated by the preset condition is greater than the pressure indicated by the lid-opening condition, pressure is released by a preset pressure release method until it is detected that the lid-opening condition is reached inside the pressure cooking appliance, and the lid-opening signal is output.

8. The method according to claim 6, characterized in that Controlling the interior of the pressure cooking device to reach a lid opening condition and outputting the lid opening signal comprises: When the temperature indicated by the preset condition is lower than the temperature indicated by the lid-opening condition, or the pressure indicated by the preset condition is lower than the pressure indicated by the lid-opening condition, the pressure cooking appliance is controlled to perform a heating operation until it is detected that the lid-opening condition is reached inside the pressure cooking appliance, and the lid-opening signal is output.

9. A pressure cooking device, characterized in that: The controller of the pressure cooking appliance executes the cooking control method according to any one of claims 1 to 8 to cook the food inside the pressure cooking appliance.

10. An electronic device comprising a memory and a processor, characterized in that: A computer program is stored in the memory, and the processor is configured to execute the cooking control method according to any one of claims 1 to 8 through the computer program.

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