Food material cooking method, cooking utensil and storage medium

Abstract

The invention provides a food material cooking method, a cooking utensil and a storage medium, and relates to the technical field of food material cooking. Based on the fact that the working stage of the cooking utensil is in the water absorption stage, a pulse electric field control module is controlled to apply a target voltage signal with the preset electric field intensity to the position between a first electrode and a second electrode, so that food materials and water between the first electrode and the second electrode are located in a preset electric field; wherein the influence of the temperature change in the cooking cavity is smaller than a set temperature change threshold value; and controlling the pulsed electric field control module to stop applying the target voltage signal after the working stage of the cooking utensil is in the water absorption stage and lasts for a first duration. Since the food materials and the water are generally conductive media, energy generated by the electric field pulse between the first electrode and the second electrode can destroy cell membranes of the food materials, electroporation of the surfaces of the food materials can be completed, water absorption time is shortened, and rapid cooking is achieved.

Description

Technical Field

[0001] The present application relates to the technical field of food cooking, and in particular to a food cooking method, a cooking utensil, and a storage medium. Background Art

[0002] At present, cooking appliances such as rice cookers and pressure cookers generally use heating modules to heat the cooking cavity. Starchy ingredients need to absorb water first to be better gelatinized and cooked. Ingredients with complete seed epidermis, such as whole grains, beans and other coarse grains, are relatively hard in texture and generally need to be soaked for several hours before cooking. They are difficult to cook and are time-consuming and laborious. The above cooking method will make it take a long time for the ingredients to absorb water. The heating efficiency of the heating module for heat conduction in the cooking cavity is low, resulting in a longer total cooking time for the ingredients. In addition, when multiple ingredients are mixed and cooked, such as whole grains and rice, the whole grains will not be cooked before the rice, resulting in poor cooking results. Summary of the invention

[0003] The present application provides a food cooking method, a cooking utensil, and a storage medium, which are used to solve the problem of long cooking time for food in the prior art.

[0004] In a first aspect, the present application provides a method for cooking food, which is applied to a cooking appliance, wherein the cooking appliance comprises a pulse electric field control module, a cooking cavity, a first electrode, a second electrode, and a heating module, wherein the first electrode and the second electrode are arranged in the cooking cavity with a relative spacing, the pulse electric field control module is electrically connected to the first electrode and the second electrode respectively, and the heating module is in contact with the cooking cavity. The method provided by the present application comprises:

[0005] Based on the cooking appliance being in the water absorption stage, controlling the pulse electric field control module to apply a target voltage signal having a preset electric field strength between the first electrode and the second electrode, so that the food and water between the first electrode and the second electrode are in the preset electric field; wherein the influence of the temperature change in the cooking cavity is less than the set temperature change threshold;

[0006] After the working stage of the cooking appliance is in the water absorption stage and lasts for a first period of time, controlling the pulse electric field control module to stop applying the target voltage signal;

[0007] Based on the cooking stage after the water absorption stage, the heating module is controlled to heat the cooking cavity to a second temperature to cook the food, wherein the second temperature is greater than or equal to the boiling point of the liquid in the cooking cavity.

[0008] In a possible implementation manner, before the step of obtaining the temperature in the cooking cavity, the method provided by the present application further includes:

[0009] When the working stage of the cooking appliance is in the water absorption stage, control the heating module to heat the cooking cavity to the first temperature, and control the pulsed electric field control module to apply a target voltage signal between the first electrode and the second electrode; or,

[0010] When the working stage of the cooking appliance is in the water absorption stage, directly control the pulsed electric field control module to apply a target voltage signal between the first electrode and the second electrode;

[0011] Wherein, the first temperature range is 40°C - 80°C, and / or, the first duration is less than 10 min.

[0012] In a possible implementation manner, the preset electric field has a preset pulse width and a preset frequency. The preset pulse width is W1 microseconds, the preset frequency is the number of working times F1 per minute, the preset electric field strength is E1 kV / cm, and 3000 < E1×F1×W1 < 9000.

[0013] In a possible implementation manner, when the food ingredient is fine grain and satisfies the condition of 3000 < E1×F1×W1 < 6000, control the range of the first duration in the water absorption stage to be 2 min - 5 min, the first temperature range to be 40°C - 60°C, and the range of the second duration in the cooking stage to be 10 min - 25 min.

[0014] 5. The method according to claim 3, wherein when the food ingredient is coarse grain and satisfies the condition of 6000 < E1×F1×W1 < 9000, control the range of the first duration in the water absorption stage to be 5 min - 10 min, the first temperature range to be 60°C - 80°C, and the range of the second duration in the cooking stage to be 25 min - 40 min.

[0015] In a possible implementation manner, after the step of controlling the heating module to heat the cooking cavity to the second temperature based on the cooking stage after the water absorption stage, the method further includes:

[0016] Control the heating module to reduce the temperature of the cooking cavity from the second temperature to the third temperature, so that the working stage of the cooking appliance enters the simmering stage.

[0017] In a possible implementation manner, the cooking stage includes a temperature rising stage and a boiling maintaining stage. Based on the cooking stage after the water absorption stage, controlling the heating module to heat the cooking cavity to the second temperature to cook the food ingredient includes:

[0018] In the temperature rising stage, control the heating module to raise the temperature of the cooking cavity from the first temperature to the second temperature;

[0019] In the boiling maintaining stage, control the heating module to maintain the cooking cavity at the second temperature and continue for the fourth duration.

[0020] In a possible implementation, controlling the pulse electric field control module to apply a target voltage signal having a preset electric field strength between the first electrode and the second electrode includes:

[0021] The pulse electric field control module applies an initial voltage signal to the first electrode and the second electrode in response to a start operation of a cooking program;

[0022] When the existence of current between the first electrode and the second electrode is detected, a target voltage signal with a preset electric field strength is applied to the first electrode and the second electrode, wherein the preset electric field strength is in the range of 0.5 to 50 kV / cm.

[0023] In addition, the present application also provides a cooking utensil, including a pulse electric field control module, a cooking cavity, a first electrode, a second electrode and a heating module. The first electrode and the second electrode are arranged relatively spaced apart in the cooking cavity. The pulse electric field control module is electrically connected to the first electrode and the second electrode respectively, and the heating module is in contact with the cooking cavity. The pulse electric field control module is used to execute the method provided in the first aspect of the present application.

[0024] In a third aspect, the present application further provides a storage medium on which a computer program is stored, wherein the computer program, when executed by a processor, implements the method provided in the first aspect of the present application.

[0025] In a fourth aspect, the present application further provides a computer program product, including a computer program, which is executed by a processor to perform the method provided in the first aspect of the present application.

[0026] The present application provides a food cooking method, a cooking utensil, and a storage medium. Based on the working stage of the cooking utensil being in the water absorption stage, the pulse electric field control module can be controlled to apply a target voltage signal with a preset electric field strength between the first electrode and the second electrode, so that the food and water between the first electrode and the second electrode are in the preset electric field; wherein the influence of the temperature change in the cooking cavity is less than the set temperature change threshold; based on the working stage of the cooking utensil being in the water absorption stage and lasting for a first time, the pulse electric field control module is controlled to stop applying the target voltage signal. It can be understood that since food and water are usually conductive media, when the first electrode and the second electrode are applied with the target voltage signal, the first electrode, the food and water, and the second electrode are connected to form a loop, and the energy generated by the electric field pulse between the first electrode and the second electrode can destroy the cell membrane of the food, so that the electrolytes inside and outside the cell membrane of the food are unbalanced, and the surface of the food can be electroporated, the water channel of the food from the outside to the inside is opened, and the water absorption of the inner core of the food can be accelerated, and the rapid water absorption of the food can be completed within 10 minutes, and the water absorption rate of the food can be improved. In this way, the cooking time of the food is also saved to achieve fast cooking. In addition, when cooking a variety of ingredients together (such as mixing grains and rice), the ingredients can be cooked at the same time, avoiding the situation where ingredients with a faster water absorption rate absorb too much water and become soft, thus ensuring the cooking effect and taste of the various ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, a brief introduction will be given below to the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.

[0028] Figure 1 A schematic diagram of the structure of a cooking utensil provided in an embodiment of the present application;

[0029] Figure 2 A flowchart of a method for cooking ingredients provided in an embodiment of the present application;

[0030] Figure 3 One of the line graphs provided in the embodiment of the present application for characterizing the relationship between temperature and time in each stage;

[0031] Figure 4 The second line graph for representing the relationship between temperature and time in each stage provided in the embodiment of the present application;

[0032] Figure 5 The third line graph for characterizing the relationship between temperature and time in each stage provided in the embodiment of the present application;

[0033] Figure 6 This is a functional module block diagram of the food cooking device provided in an embodiment of the present application. DETAILED DESCRIPTION

[0034] Hereinafter, embodiments of the present disclosure will be described with reference to the accompanying drawings. However, it should be understood that these descriptions are exemplary only and are not intended to limit the scope of the present disclosure. In addition, in the following description, descriptions of well-known structures and technologies are omitted to avoid unnecessary confusion of the concepts of the present disclosure.

[0035] Various structural schematic diagrams according to embodiments of the present disclosure are shown in the accompanying drawings. These figures are not drawn to scale, and some details are magnified and some details may be omitted for the purpose of clear expression. The shapes of various regions and layers shown in the figures and the relative sizes and positional relationships therebetween are only exemplary, and may deviate in practice due to manufacturing tolerances or technical limitations, and those skilled in the art may further design regions / layers with different shapes, sizes, and relative positions according to actual needs.

[0036] The following is a detailed description of the technical solution of the present application and how the technical solution of the present application solves the above-mentioned technical problems with specific embodiments. The following specific embodiments can be combined with each other, and the same or similar concepts or processes may not be repeated in some embodiments. The embodiments of the present application will be described below in conjunction with the accompanying drawings.

[0037] See also Figure 1 , the embodiment of the present application provides a method for cooking food, which is applied to a cooking utensil. The cooking utensil may be, but is not limited to, an electric rice cooker or a pressure cooker. Figure 1 As shown, the cooking device includes a pulse electric field control module 101, a cooking cavity 102, a first electrode 103, a second electrode 104 and a heating module 105. The first electrode 103 and the second electrode 104 are arranged in the cooking cavity 102 with a relative spacing. Figure 1 As shown, the first electrode 103 and the second electrode 104 are arranged at intervals along the left and right sides of the cooking cavity 102. The pulse electric field control module 101 is electrically connected to the first electrode 103 and the second electrode 104 respectively, and the heating module 105 is in contact with the cooking cavity 102. The first electrode 103 can be a positive electrode and the second electrode 104 can be a negative electrode, or the second electrode 104 can be a positive electrode and the first electrode 103 can be a negative electrode. Figure 2 As shown, the method provided in the embodiment of the present application includes:

[0038] S201: Based on the fact that the working stage of the cooking appliance is in the water absorption stage, control the pulse electric field control module to apply a target voltage signal with a preset electric field intensity between the first electrode and the second electrode, so that the food materials and water between the first electrode and the second electrode are in a preset electric field.

[0039] Among them, the influence of the temperature change in the cooking cavity is less than the set temperature change threshold (the temperature change threshold can be less than 5 °C). In some embodiments, the preset pulse width of the preset electric field is W1 microseconds, the preset frequency is the number of working times per minute F1, the preset electric field intensity is E1 kV / cm, and 3000 < E1×F1×W1 < 9000. For example, E1×F1×W1 can be 4000, 6000 or 8000, etc., which is not limited here. It can be understood that when 3000 < E1×F1×W1 < 9000, the influence of the target voltage signal on the temperature change of the food materials and water can be less than the set temperature change threshold.

[0040] Specifically, the pulse electric field control module applies a target voltage signal with a preset electric field intensity to the food materials and water, and uses a pulsed electric field with a higher voltage to perform a short and intense electric shock on the cell membrane on the surface of the food materials to be water-absorbed. Through the electric field-induced formation of micropores (electroporation) in the cell membrane, these micropores make it easier for the external liquid to penetrate into the food materials, increasing the permeability of the cell membrane while promoting the rapid water absorption of the food materials.

[0041] Exemplarily, the measurement method of the preset electric field intensity E1 is as follows: obtain the voltage difference |V1 - V2| and the shortest distance d between the first electrode 103 and the second electrode 104; divide the voltage difference |V1 - V2| by the shortest distance d to obtain the target electric field intensity E1. For example, the preset electric field intensity E1 = (|V1 - V2|) / d, (kV), or directly measure the electric field parameters of the preset electric field by using an oscilloscope. Among them, the periodic target voltage signal includes a preset electric field intensity of E1 (the pulsed electric field intensity range is 10 - 50 kV / cm), a preset frequency of F1 (the frequency is the number of working times per minute, Hz), and a preset pulse width of W1 (the pulse width is the duration of each work, μs).

[0042] It should be noted that S201 can be specifically implemented as follows: the pulse electric field control module 101 applies an initial voltage signal to the first electrode 103 and the second electrode 104 in response to the start operation of the cooking program. When it is detected that there is a current between the first electrode 103 and the second electrode 104, it means that food and water have been placed in the cooking chamber 102. Furthermore, a target voltage signal with a preset electric field strength is applied to the first electrode 103 and the second electrode 104, wherein the preset electric field strength is in the range of 0.5 to 50 kV / cm. In addition, when it is detected that there is no current between the first electrode 103 and the second electrode 104, a prompt message indicating that food and water have not been placed is output. For example, the text message "No food and water have been placed" is output to the display panel of the cooking appliance for display.

[0043] Furthermore, in some embodiments, when the working stage of the cooking appliance is in the water absorption stage, the heating module is controlled to heat the cooking cavity to a first temperature, and the pulse electric field control module is controlled to apply a target voltage signal between the first electrode and the second electrode. The first temperature ranges from 40°C to 80°C and / or the first duration is less than 10 minutes. For example, the first temperature can be but is not limited to 40°C, 60°C, or 80°C; the first duration can be 3 minutes, 5 minutes, or 9 minutes, etc., which are not limited here. It can be understood that the relationship between the temperature and time of each stage of cooking the ingredients can be as follows: Figure 3 shown.

[0044] When the cooking chamber is at the first temperature, the activity of water molecules and molecules in the food can be made higher, and the food can be kept in a state of low gelatinization and easy water absorption, thus creating good temperature conditions for water absorption for the food.

[0045] In addition, in some other embodiments, when the cooking appliance is in the water absorption stage, the pulse electric field control module is directly controlled to apply a target voltage signal between the first electrode and the second electrode. It can be understood that the relationship between the temperature and time of each stage of cooking the food can be as follows: Figure 4 As shown. Understandably, in this method, the food and water in the cooking cavity are not heated but directly acted upon by the preset electric field at room temperature. In this case, the electric field strength of the preset electric field can be controlled to be higher to improve the water absorption efficiency of the food.

[0046] For example, a temperature sensor (not shown in the drawings) may be embedded in the cooking cavity 102. The pulse electric field control module 101 may receive the temperature collected by the temperature sensor, and may determine that the temperature in the cooking cavity 102 reaches the first temperature.

[0047] S202: Based on the cooking appliance being in the water absorption stage for a first period of time, controlling the pulse electric field control module to stop applying the target voltage signal.

[0048] For example, the first duration is less than 10 minutes. Since food and water are usually conductive media, when the first electrode 103 and the second electrode 104 are applied with a target voltage signal, the first electrode 103, food and water, and the second electrode 104 are connected to form a loop, and the energy generated by the electric field pulse between the first electrode 103 and the second electrode 104 can destroy the cell membrane of the food, causing an imbalance of electrolytes inside and outside the cell membrane of the food, and can complete electroporation on the surface of the food, open up the water channel from the outside to the inside of the food, and accelerate the water absorption of the inner core of the food. The rapid water absorption of the food can be completed within 10 minutes, shortening the water absorption time.

[0049] S203: Based on the cooking stage after the water absorption stage, controlling the heating module to heat the cooking cavity to a second temperature to cook the food, wherein the second temperature is higher than the first temperature.

[0050] Exemplarily, the cooking stage includes a heating stage and a boiling maintenance stage. In the heating stage, the heating module 105 is controlled to raise the cooking cavity 102 from the first temperature to the second temperature; wherein the second temperature may be 90°C, 95°C or 100°C. In the boiling maintenance stage, the heating module 105 is controlled to maintain the cooking cavity 102 at the second temperature for a fourth duration. The fourth duration may be 15 minutes, 20 minutes or 30 minutes, etc., which are not limited here. Similarly, a temperature sensor may be embedded in the cooking cavity 102. The pulsed electric field control module 101 may receive the temperature collected from the temperature sensor, from which it may be determined that the temperature in the cooking cavity 102 rises to the second temperature.

[0051] In summary, the present application provides a food cooking method, a cooking appliance, and a storage medium. When the working stage of the cooking appliance is in the water absorption stage, the pulsed electric field control module can be controlled to apply a target voltage signal with a preset electric field intensity between the first electrode and the second electrode, so that the food and water between the first electrode and the second electrode are in a preset electric field; wherein, the influence of the temperature change in the cooking cavity is less than the set temperature change threshold; after the working stage of the cooking appliance is in the water absorption stage and lasts for the first duration, the pulsed electric field control module is controlled to stop applying the target voltage signal. Since food and water are usually conductive media, and the energy generated by the electric field pulse between the first electrode 103 and the second electrode 104 can damage the cell membrane of the food, causing electrolyte imbalance inside and outside the cell membrane of the food, electroperforation of the food surface can be completed, the water channel from the outside to the inside of the food can be opened, and the water absorption of the inner core of the food can be accelerated. The rapid water absorption of the food can be completed within 10 minutes, shortening the water absorption time. In this way, the cooking time of the food is also saved. In addition, when multiple foods are cooked together (such as a mixture of coarse grains and fine grains), due to the different degrees of skin integrity of coarse grains and fine grains, the water absorption rates of multiple foods are inconsistent when mixed. The water absorption rate of fine grains is relatively fast and it is easy to absorb too much water and become mushy; the water absorption rate of coarse grains is relatively slow and it is easy to be undercooked after cooking; in the above solution, the pulsed electric field is used to induce the formation of micropores (electroperforation) in the cell membrane of coarse grains to change the permeability of its cell membrane and promote its water absorption rate to tend to that of fine grains. While the water absorption effects of both are excellent, it is possible to cook multiple foods simultaneously to avoid undercooking or mushy conditions, ensuring the water absorption effect and the edible texture of the mixed food cooking.

[0052] Further, in some embodiments, when the food is fine grains (such as rice, millet, etc. after fine processing. Generally, fine grains are finely processed to remove the epidermis and nutrient-rich parts of the grains, such as bran, aleurone layer, and germ), and when the condition of 3000 < E1×F1×W1 < 6000 is satisfied, the range of the first duration in the water absorption stage is 2 min - 5 min, the range of the first temperature is 40°C - 60°C, and the range of the second duration in the cooking stage is 10 min - 25 min. For example, when the food is fine grains (such as rice or millet, etc.), E1×F1×W1 can be equal to 3500, 4500, or 5500, etc., and the first duration in the water absorption stage can be 2 min, 3 min, or 5 min, which is not limited here; the range of the first temperature is 40°C, 50°C, or 60°C, which is not limited here; generally, the texture of fine grains is relatively soft and the cell membrane of fine grains is easily damaged. Therefore, when 3000 < E1×F1×W1 < 6000, the range of the first duration is 2 min - 5 min, and the range of the first temperature is 40°C - 60°C, fine grains can absorb water well and power consumption can be saved.

[0053] In addition, in some other embodiments, when the food ingredient is coarse grain (such as red beans, brown rice, buckwheat or oats, and other miscellaneous grains including hard seed epidermis, generally speaking, the processing degree of coarse grain is relatively low, retaining the original form and most of the nutritional components of the grain, such as bran, aleurone layer and germ), and when the condition of 6000 < E1×F1×W1 < 9000 is satisfied, the range of the first duration in the water absorption stage is 5 min - 10 min, the range of the first temperature is 60°C - 80°C, and the range of the second duration in the cooking stage is 25 min - 40 min. For example, when the food ingredient is coarse grain, E1×F1×W1 can be equal to 6500, 7500 or 8500, etc., the first duration in the water absorption stage can be 5 min, 8 min or 10 min, which is not limited herein; the range of the first temperature is 60°C, 70°C or 80°C, which is not limited herein; generally, the texture of coarse grain is relatively hard, and the cell membrane of fine grain is not easily damaged. Therefore, when 6000 < E1×F1×W1 < 9000, the range of the first duration is 5 min - 10 min, and the range of the first temperature is 60°C - 80°C, the cell membrane of coarse grain can absorb water well and quickly.

[0054] In addition, as Figure 5 shown, the method provided by the embodiment of the present application further includes: after determining the end of the cooking stage, controlling the heating module 105 to reduce the temperature of the cooking cavity 102 from the second temperature to the third temperature, so that the working stage of the cooking appliance enters the simmering stage, where the range of the third duration in the simmering stage is 5 min - 10 min. For example, the third duration can be 5 min, 8 min or 10 min, etc., which is not limited herein. Specifically, compared with the case where the food ingredient is fine grain, when the food ingredient is coarse grain, the time requirements for the cooking stage and the simmering stage are longer. Due to the relatively hard texture of coarse grain, the simmering stage can make the inner core of coarse grain absorb water and gelatinize more fully.

[0055] Through the inventor's experiment, when 450 g of rice and 650 g of water are added into the cooking cavity 102, and when 650 g of water is added, controlling the heating module 105 to heat the cooking cavity 102 to 50°C, applying a target voltage signal with a preset electric field strength of 0.5 kV / cm, a preset frequency of 200 Hz, and a preset pulse width of 50 μs to the first electrode 103 and the second electrode 104, the first duration of the target voltage signal is 5 min, and then entering the temperature rising stage and the boiling holding stage, the second duration of the temperature rising stage and the boiling holding stage is 10 min. In this way, the total cooking duration required for cooking rice is only 15 min, which greatly saves the cooking time, and the starch digestibility of the rice is increased by 15%, and the taste is good.

[0056] In addition, according to experiments by the inventor, when 160g of food (the ingredients of the food are red bean: rice: black rice: oatmeal = 1:1:1:1) and 215g of water are added to the cooking chamber 102, the heating module 105 is controlled to heat the water and food in the cooking chamber 102 to 80°C, and a target voltage signal with a preset electric field strength of 0.8kV / cm, a preset frequency of 200Hz, and a preset pulse width of 50μs is applied to the first electrode 103 and the second electrode 104. The first duration of the target voltage signal is 8min, and then the heating stage and the boiling maintenance stage are entered, and the second duration of the heating stage and the boiling maintenance stage is 24min. In this way, the total cooking time required for cooking the food is only 32min, and the food can be cooked, which greatly saves cooking time.

[0057] In addition, if Figure 6 As shown, the embodiment of the present application also provides a food cooking device, which is applied to the pulse electric field control module 101. It should be noted that the basic principle and technical effect of the food cooking device provided in the embodiment of the present application are the same as those in the above-mentioned embodiment. For the sake of brief description, for parts not mentioned in the embodiment of the present application, reference can be made to the corresponding contents in the above-mentioned embodiment. The pulse electric field control module 101 is arranged in a cooking utensil, and the cooking utensil also includes a cooking cavity 102, a first electrode 103, a second electrode 104 and a heating module 105. The first electrode 103 and the second electrode 104 are arranged in the cooking cavity 102 at relative intervals. The pulse electric field control module 101 is electrically connected to the first electrode 103 and the second electrode 104, respectively, and the heating module 105 is in contact with the cooking cavity 102. Specifically, the device provided in the embodiment of the present application includes a heating control unit and a voltage application unit, wherein,

[0058] The voltage applying unit is used to control the pulse electric field control module 101 to apply a target voltage signal with a preset electric field strength between the first electrode 103 and the second electrode 104 based on the cooking appliance being in the water absorption stage, so that the food and water between the first electrode 103 and the second electrode 104 are in a preset electric field; wherein the impact of the temperature change in the cooking cavity is less than the set temperature change threshold.

[0059] The heating control unit is used to control the heating module to heat the cooking cavity to a first temperature when the cooking appliance is in the water absorption stage, and to control the pulse electric field control module to apply a target voltage signal between the first electrode and the second electrode.

[0060] Exemplarily, the voltage application unit is specifically configured to apply an initial voltage signal to the first electrode 103 and the second electrode 104 in response to a start operation of a cooking program; and when a current is detected between the first electrode 103 and the second electrode 104, apply a target voltage signal with a preset electric field strength magnitude to the first electrode 103 and the second electrode 104, where the preset electric field strength magnitude ranges from 0.5 to 50 kV / cm.

[0061] The voltage application unit is further configured to control the pulsed electric field control module 101 to stop applying the target voltage signal based on that the working stage of the cooking appliance is in the water absorption stage and lasts for a first duration.

[0062] The heating control unit is further configured to control the heating module 105 to heat the cooking cavity 102 to a second temperature based on the cooking stage after the water absorption stage, so as to cook the food material, where the second temperature is greater than or equal to the boiling point temperature of the liquid in the cooking cavity.

[0063] In some embodiments, the preset electric field has a preset pulse width and a preset frequency. The preset pulse width is W1 microseconds, the preset frequency is the number of working times per minute F1, the preset electric field strength is E1 kV / cm, and 3000 < E1 × F1 × W1 < 9000.

[0064] In some embodiments, when the food material is fine grain and satisfies the condition of 3000 < E1 × F1 × W1 < 6000, the range of the first duration of the water absorption stage is controlled to be 2 min - 5 min, the range of the first temperature is 40°C - 60°C, and the range of the second duration of the cooking stage is 10 min - 25 min.

[0065] In some embodiments, when the food material is coarse grain and satisfies the condition of 6000 < E1 × F1 × W1 < 9000, the range of the first duration of the water absorption stage is controlled to be 5 min - 10 min, the range of the first temperature is 60°C - 80°C, and the range of the second duration of the cooking stage is 25 min - 40 min.

[0066] In some embodiments, the food material is coarse grain. The heating control unit is further configured to control the heating module 105 to reduce the temperature of the cooking cavity 102 from the second temperature to a third temperature, so that the working stage of the cooking appliance enters the simmering stage, where the range of the third duration of the simmering stage is 5 min - 10 min.

[0067] In some embodiments, the cooking stage includes a temperature rising stage and a boiling maintaining stage. The heating control unit is specifically configured to, in the temperature rising stage, control the heating module 105 to raise the temperature of the cooking cavity 102 from the first temperature to the second temperature; and in the boiling maintaining stage, control the heating module 105 to maintain the cooking cavity 102 at the second temperature and last for a fourth duration.

[0068] In addition, the present application also provides a cooking utensil, including a pulse electric field control module, a cooking cavity, a first electrode, a second electrode and a heating module. The first electrode and the second electrode are arranged relatively spaced apart in the cooking cavity. The pulse electric field control module is electrically connected to the first electrode and the second electrode respectively, and the heating module is in contact with the cooking cavity. The pulse electric field control module is used to execute the method provided in the above-mentioned embodiments of the present application.

[0069] At the hardware level, the cooking appliance also includes an internal bus, a network interface, and a memory. The memory may include a memory, such as a high-speed random access memory (RAM), and may also include a non-volatile memory (non-volatile memory). Of course, the cooking appliance may also include hardware required for other services. For example, the cooking appliance may be, but is not limited to, an electric rice cooker or a pressure cooker.

[0070] The processor, the network interface and the memory may be interconnected via an internal bus. The bus may be divided into an address bus, a data bus, a control bus, etc. The memory is used to store programs. Specifically, the program may include a program code, and the program code includes computer operation instructions. The memory may include a memory and a non-volatile memory, and provides instructions and data to the processor.

[0071] The processor reads the corresponding computer program from the non-volatile memory into the memory and then runs it, forming a food cooking device at the logical level. The processor executes the program stored in the memory and is specifically used to perform the following operations:

[0072] Based on the cooking appliance being in the water absorption stage, controlling the pulse electric field control module to apply a target voltage signal having a preset electric field strength between the first electrode and the second electrode, so that the food and water between the first electrode and the second electrode are in the preset electric field; wherein the influence of the temperature change in the cooking cavity is less than the set temperature change threshold;

[0073] Acquiring the temperature in the cooking cavity, and when determining that the temperature in the cooking cavity reaches a first temperature, controlling the heating module to maintain the temperature of the cooking cavity within a first temperature range; wherein the first temperature is less than the boiling point of the liquid in the cooking cavity;

[0074] After the working stage of the cooking appliance is in the water absorption stage and lasts for a first period of time, controlling the pulse electric field control module to stop applying the target voltage signal;

[0075] Based on the cooking stage after the water absorption stage, the heating module is controlled to heat the cooking cavity to a second temperature to cook the food, wherein the second temperature is higher than the first temperature.

[0076] The processor may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the above method can be completed by an integrated logic circuit of hardware in the processor or by instructions in the form of software. The above processor may be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it may also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA) or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components. The methods, steps and logic block diagrams disclosed in this application can be implemented or executed. The general-purpose processor may be a microprocessor or the processor may also be any conventional processor, etc. The steps of the method disclosed in this application can be directly embodied as being executed by a hardware decoding processor, or executed by a combination of hardware and software modules in a decoding processor. The software module may be located in a mature storage medium in the field such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory or an electrically erasable programmable memory, a register, etc. The storage medium is located in the memory, and the processor reads the information in the memory and completes the steps of the above method in combination with its hardware.

[0077] Of course, in addition to software implementation, the cooking appliance of the present application does not exclude other implementation methods, such as logic devices or a combination of software and hardware, etc., that is to say, the execution subject of the following processing flow is not limited to each logic unit, but can also be hardware or logic devices.

[0078] In addition, the embodiment of the present application also provides a computer-readable storage medium, which stores one or more programs, wherein the one or more programs include instructions, which, when executed by a cooking appliance including a plurality of application programs, enable the cooking appliance to execute Figure 2 The method of the illustrated embodiment.

[0079] 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. The 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 technologies.

[0080] In addition, the embodiment of the present application also provides a computer program product, including a computer program, which, when executed by a processor, implements the present application. Figure 2 Cooking methods for ingredients shown.

[0081] Although the preferred embodiments of the present application have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications falling within the scope of the present application.

[0082] Obviously, those skilled in the art can make various changes and modifications to the present application without departing from the spirit and scope of the present application. Thus, if these modifications and variations of the present application fall within the scope of the claims of the present application and their equivalents, the present application is also intended to include these modifications and variations.

Claims

1. A method for cooking food, characterized in that: Applied to a cooking appliance, the cooking appliance includes a pulsed electric field control module, a cooking cavity, a first electrode, a second electrode, and a heating module. The first electrode and the second electrode are relatively spaced apart and disposed in the cooking cavity. The pulsed electric field control module is electrically connected to the first electrode and the second electrode respectively. The heating module is in contact with the cooking cavity. The method includes: Based on the working stage of the cooking appliance being in the water absorption stage, controlling the pulsed electric field control module to apply a target voltage signal with a preset electric field intensity magnitude between the first electrode and the second electrode, so that the food ingredients and water between the first electrode and the second electrode are in the preset electric field; wherein, the influence of the temperature change in the cooking cavity is less than a set temperature change threshold; Based on the working stage of the cooking appliance being in the water absorption stage and lasting for a first duration, controlling the pulsed electric field control module to stop applying the target voltage signal; Based on the cooking stage after the water absorption stage, controlling the heating module to heat the cooking cavity to a second temperature to cook the food ingredients, wherein the second temperature is greater than or equal to the boiling point temperature of the liquid in the cooking cavity.

2. The method according to claim 1, characterized in that The method further includes: When the working stage of the cooking appliance is in the water absorption stage, controlling the heating module to heat the cooking cavity to the first temperature, and controlling the pulsed electric field control module to apply the target voltage signal between the first electrode and the second electrode; or, When the working stage of the cooking appliance is in the water absorption stage, directly controlling the pulsed electric field control module to apply the target voltage signal between the first electrode and the second electrode; Wherein, the range of the first temperature is 40°C - 80°C, and / or, the first duration is less than 10 min.

3. The method according to claim 1, characterized in that: The preset electric field has a preset pulse width and a preset frequency. The preset pulse width is W1 microseconds, the preset frequency is the number of working times F1 per minute, the preset electric field intensity is E1 kV / cm, and 3000 < E1×F1×W1 < 9000.

4. The method according to claim 3, characterized in that Under the condition that the food ingredients are fine grains and 3000 < E1×F1×W1 < 6000, controlling the range of the first duration of the water absorption stage to be 2 min - 5 min, the range of the first temperature to be 40°C - 60°C, and the range of the second duration of the cooking stage to be 10 min - 25 min.

5. The method according to claim 3, characterized in that: Under the condition that the food ingredients are coarse grains and 6000 < E1×F1×W1 < 9000, controlling the range of the first duration of the water absorption stage to be 5 min - 10 min, the range of the first temperature to be 60°C - 80°C, and the range of the second duration of the cooking stage to be 25 min - 40 min.

6. The method according to claim 1, characterized in that After the step of controlling the heating module to heat the cooking cavity to the second temperature based on the cooking stage after the water absorption stage, the method further includes: Controlling the heating module to reduce the temperature of the cooking cavity from the second temperature to a third temperature, so that the working stage of the cooking appliance enters the simmering stage.

7. The method according to claim 1, characterized in that The cooking stage includes a temperature rising stage and a boiling keeping stage. The cooking stage after the water absorption stage controls the heating module to heat the cooking cavity to a second temperature to cook the food, including: In the temperature rising stage, controlling the heating module to raise the cooking cavity from the first temperature to a second temperature; In the boiling maintenance stage, the heating module is controlled to maintain the cooking cavity at the second temperature for a fourth time period.

8. The method according to any one of claims 1 to 7, characterized in that: The controlling the pulse electric field control module to apply a target voltage signal having a preset electric field strength between the first electrode and the second electrode comprises: The pulse electric field control module applies an initial voltage signal to the first electrode and the second electrode in response to a start operation of a cooking program; When current is detected between the first electrode and the second electrode, a target voltage signal having a preset electric field strength is applied to the first electrode and the second electrode, wherein the preset electric field strength is in the range of 0.5 to 50 kV / cm.

9. A cooking utensil, characterized in that: The cooking appliance includes a pulse electric field control module, a cooking cavity, a first electrode, a second electrode and a heating module. The first electrode and the second electrode are arranged in the cooking cavity with relative intervals. The pulse electric field control module is electrically connected to the first electrode and the second electrode respectively. The heating module is in contact with the cooking cavity. The pulse electric field control module is used to execute the method described in any one of claims 1 to 8.

10. A storage medium, characterized in that: A computer program is stored thereon, wherein when the computer program is executed by a processor, the method according to any one of claims 1 to 8 is implemented.

11. A computer program product, comprising a computer program, wherein the computer program is used by a processor to execute the method according to any one of claims 1 to 8.

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