Cooking method of cooking electric appliance, cooking electric appliance and storage medium

Abstract

The embodiment of the invention provides a cooking method of a cooking electric appliance, the cooking electric appliance and a storage medium, the cooking electric appliance comprises an inner container with a cooking cavity and an electrode assembly arranged in the cooking cavity, and the cooking method comprises the steps that the electrode assembly is controlled to be powered on in the boiling stage of the cooking electric appliance, the heating device is used for heating the cooking cavity; and determining that the current value of the electrode assembly is reduced to a first set value, and exiting the boiling stage. According to the cooking method, the heating efficiency is high, the heating uniformity is good, and the bottom pasting risk can be well reduced.

Description

Technical Field

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

[0002] Taking cooking rice as an example, in the related art, electric rice cookers, electric pressure cookers and other cooking appliances cook rice mainly by heating the bottom of the inner pot. Specifically, during the cooking process, the heat generated by the heating components in the electric rice cookers, electric pressure cookers and other cooking appliances is transferred from the bottom of the inner pot to the rice grains in the inner pot layer by layer through heat conduction, thereby cooking the rice grains into rice.

[0003] However, the heat conduction heating method has problems such as low heating efficiency, uneven heating and easy to burn the bottom. Summary of the invention

[0004] In view of this, the embodiments of the present application hope to provide a cooking method, a cooking appliance and a storage medium for a cooking appliance that has high heating efficiency, good heating uniformity and can effectively reduce the risk of burnt bottom.

[0005] To achieve the above object, an embodiment of the present application provides a cooking method of a cooking appliance, wherein the cooking appliance comprises an inner pot having a cooking cavity and an electrode assembly disposed in the cooking cavity, and the method comprises:

[0006] Controlling the electrode assembly to be energized during the boiling stage of the cooking appliance to heat the cooking cavity;

[0007] Determine that the current value of the electrode assembly drops to a first set value, and exit the boiling stage.

[0008] In one embodiment, after exiting the boiling stage, the method further comprises:

[0009] Controlling the cooking appliance to enter a stewing stage and controlling the electrode assembly to cut off power;

[0010] It is determined that the time duration for the cooking appliance to enter the stewing stage reaches a first set time duration, and the stewing stage is exited.

[0011] In one embodiment, the cooking appliance further includes a heating stage before the boiling stage, and the method includes:

[0012] In the temperature rising stage, controlling the electrode assembly to be energized, and controlling the heating power of the electrode assembly to be maintained at at least a first set power, so as to increase the temperature in the cooking cavity;

[0013] It is determined that the temperature in the cooking cavity reaches a first set temperature, and the cooking appliance is controlled to enter the boiling stage.

[0014] In one embodiment, after the heating stage of the cooking appliance and before the boiling stage, a water absorption stage is further included, and the heating power of the electrode assembly is controlled to be maintained at least at a first set power, including:

[0015] In the temperature rising stage, controlling the heating power of the electrode assembly to be maintained at the first set power so as to increase the temperature in the cooking cavity;

[0016] determining that the temperature in the cooking cavity reaches a second set temperature, entering the water absorption stage, and controlling the heating power of the electrode assembly to decrease to a second set power so that the temperature in the cooking cavity is maintained at the second set temperature, wherein the second set temperature is lower than the first set temperature;

[0017] Determining that the time for which the temperature in the cooking cavity is maintained at the second set temperature reaches a second set time, and exiting the water absorption stage;

[0018] The heating power of the electrode assembly is controlled to increase to the first set power until the temperature in the cooking cavity reaches the first set temperature and enters the boiling stage.

[0019] In one embodiment, controlling the electrode assembly to be energized during the boiling stage of the cooking appliance comprises:

[0020] The heating power of the electrode assembly is controlled to be maintained at at least a third set power lower than the first set power, so that the temperature in the cooking cavity is maintained at at least the first set temperature.

[0021] In one embodiment, the cooking appliance further comprises an auxiliary heating component, the initial current value of the electrode component in the boiling stage is a second set value higher than the first set value, and the method comprises:

[0022] In the boiling stage, determining that the current value of the electrode assembly drops to a third set value lower than the second set value, and the third set value is higher than the first set value;

[0023] The auxiliary heating component is controlled to turn on to heat the cooking cavity.

[0024] In one embodiment, the third set value is 50% to 70% of the second set value; and / or the auxiliary heating component is any one of a resistance heating component, a light wave heating component, and a steam generating device, and the auxiliary heating component is arranged along the height direction of the inner pot toward one side of the cooking cavity, and the electrode assembly is arranged toward the other side of the cooking cavity.

[0025] In one embodiment, after exiting the boiling stage, the method further comprises:

[0026] Controlling the cooking appliance to enter a stewing stage, controlling the electrode assembly to be powered off, and controlling the auxiliary heating assembly to be powered on;

[0027] It is determined that the time duration for the cooking appliance to enter the stewing stage reaches a first set time duration, and the stewing stage is exited.

[0028] Another embodiment of the present application provides a cooking appliance, comprising:

[0029] An inner pot, the inner pot having a cooking cavity and an opening communicating with the cooking cavity, wherein the opening is located at the top of the cooking cavity in a height direction;

[0030] an electrode assembly, the electrode assembly comprising a first electrode and a second electrode disposed in the cooking cavity, wherein an electric field is formed between the first electrode and the second electrode when the electrode assembly is powered on;

[0031] A control component is used to control the electrode assembly to be powered on so as to heat the cooking cavity, and to exit the boiling stage when it is determined that the current value of the electrode assembly drops to a first set value.

[0032] In one embodiment, the inner pot includes a bottom wall and a side wall defining the cooking cavity and the opening, and the bottom wall is located on a side of the side wall opposite to the opening;

[0033] At least a portion of the first electrode and at least a portion of the second electrode spirally extend along the side wall body;

[0034] And / or, another part of the first electrode and another part of the second electrode extend spirally along the bottom wall.

[0035] In one embodiment, the electric field strength between the first electrode and the second electrode satisfies the following relationship: |E1-E2| / d1≥10V / cm, wherein E1 is the voltage of the first electrode, E2 is the voltage of the second electrode, and d1 is the shortest straight-line distance between the first electrode and the second electrode; and / or,

[0036] The shortest straight-line distance between the first electrode and the second electrode is 10 to 15 mm; and / or,

[0037] The cooking appliance further comprises an auxiliary heating component, and the auxiliary heating component is arranged at or near the opening.

[0038] Yet another embodiment of the present application provides a storage medium storing computer executable instructions, wherein the computer executable instructions can be executed by a processor to implement the steps of the cooking method described above.

[0039] The embodiment of the present application provides a cooking method of a cooking appliance, a cooking appliance and a storage medium. The cooking method is to use an electrode assembly to heat the cooking cavity during the boiling stage of the cooking appliance. Since the electrode assembly heats the food in the cooking cavity by causing the food in the cooking cavity to self-heat, it is only necessary to ensure that the food in the cooking cavity is between the conductive medium and the electric field. This heating method does not require the use of a heat-conducting medium to transfer heat layer by layer, and has high heating efficiency and good heating uniformity. In addition, when the cooking method used in the embodiment of the present application determines that the current value of the electrode assembly drops to a first set value, it means that the amount of liquid in the cooking cavity has dropped to a target amount or the soup is almost dried up. At this time, there is a lack of conductive medium in the cooking cavity, and it is difficult for the electrode assembly to continue to play a heating role. Therefore, controlling the exit from the boiling stage can avoid the problem of overheating and burning in the cooking cavity, thereby effectively reducing the risk of burning the bottom. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 A flowchart of a cooking method of a cooking appliance according to an embodiment of the present application;

[0041] Figure 2 A schematic diagram of a partial structure of a cooking appliance according to an embodiment of the present application;

[0042] Figure 3 for Figure 2 A schematic diagram of the structure of the cooking appliance from another angle shown;

[0043] Figure 4 A partial structural schematic diagram of a second cooking appliance according to an embodiment of the present application;

[0044] Figure 5 This is a partial structural diagram of a third cooking appliance according to an embodiment of the present application.

[0045] Description of reference numerals:

[0046] 10. Inner pot; 10a. Cooking cavity; 10b. Opening; 11. Bottom wall; 12. Side wall; 20. Electrode assembly; 21. First electrode; 22. Second electrode; 30. Auxiliary heating assembly. DETAILED DESCRIPTION

[0047] In the description of the embodiments of the present application, it should be noted that the term "height direction" is based on the attached Figure 2These directional terms are only used to facilitate the description of the embodiments of the present application and simplify the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be constructed and operate in a specific orientation, and therefore cannot be understood as limiting the embodiments of the present application.

[0048] The present application embodiment provides a cooking method of a cooking appliance, see Figure 2 and Figure 3 The cooking appliance includes an inner pot 10 having a cooking cavity 10a and an electrode assembly 20 disposed in the cooking cavity 10a.

[0049] The cooking appliance in the embodiment of the present application mainly refers to a cooking appliance that can increase the pressure in the cooking cavity 10a, and the cooking appliance includes but is not limited to an electric rice cooker, an electric pressure cooker, etc.

[0050] The cooking cavity 10a is used to contain food. It should be noted that the food can be solid food, liquid food, or a mixture of solid and liquid food.

[0051] See also Figure 2 and Figure 3 The electrode assembly 20 includes a first electrode 21 and a second electrode 22 arranged in the cooking cavity 10a. One of the first electrode 21 and the second electrode 22 is connected to the positive electrode of the power supply, and the other is connected to the negative electrode of the power supply. When the electrode assembly 20 is powered on, an electric field is formed between the first electrode 21 and the second electrode 22.

[0052] General heating components, such as IH (Induction Heating) heating components, hot plate heating components, microwave heating components, etc., transfer heat to the food in the cooking cavity 10a by heat conduction, thereby heating the food. The electrode component 20 uses the principle of electric heating to directly energize the food for heating, that is, the food is actually heated as a resistor. Specifically, an electric field can be formed after the electrode component 20 is energized. Since the food usually has a certain conductive property, conductive media such as water are generally added to the cooking cavity 10a. Therefore, the food and / or water can form a current path between the food and the electrode component 20 by contacting with the electrode component 20. When the current flows through the food, the food acts as a resistor and can use its own conductive properties to generate heat, thereby achieving the purpose of heating.

[0053] It should be noted that the cooking appliance may be provided with only the electrode assembly 20, or may be provided with other heating assemblies such as an IH heating assembly, a hot plate heating assembly, a microwave heating assembly, etc. at the same time as the electrode assembly 20.

[0054] See also Figure 1 The cooking method of the cooking appliance comprises the following steps:

[0055] Step S1: During the boiling stage of the cooking appliance, the electrode assembly is energized to heat the cooking cavity;

[0056] Step S2: Determine that the current value of the electrode assembly drops to a first set value, and exit the boiling stage.

[0057] Specifically, there is generally a temperature-raising stage before the boiling stage of the cooking appliance, and the temperature-raising stage is to heat the cooking cavity 10a so as to increase the temperature inside the cooking cavity 10a.

[0058] For a cooking appliance provided with only the electrode assembly 20, it is necessary to control the electrode assembly 20 to be energized during the temperature rise phase to heat the cooking cavity 10a. For a cooking appliance provided with the electrode assembly 20 and other heating components, during the temperature rise phase, it is possible to control only the electrode assembly 20 to be energized, or it is possible to control only the other heating components to be energized, or it is possible to control both the electrode assembly 20 and the other heating components to be energized.

[0059] Taking the example of cooking rice using the electrode assembly 20 in both the heating stage and the boiling stage, the water in the cooking chamber 10a used for cooking rice is equivalent to an electrolyte solution (conductive medium). By energizing the electrode assembly 20 in the heating stage and the boiling stage, the water in the cooking chamber 10a can be made conductive, thereby heating the raw rice grains in the cooking chamber 10a into cooked rice. Furthermore, the rice grains can be completely gelatinized in the boiling stage.

[0060] During the boiling stage, the water in the cooking cavity 10a will gradually decrease. For the electrode assembly 20, when the amount of liquid in the cooking cavity 10a is very small or the soup is almost boiled dry, it is equivalent to a lack of electrolyte solution in the cooking cavity 10a, and the current value of the electrode assembly 20 will also decrease accordingly. When the current value of the electrode assembly 20 is low to a certain level, the electrode assembly 20 can no longer continue to play a heating role. Therefore, by detecting whether the current value of the electrode assembly 20 drops to the first set value during the boiling stage, it can be determined whether the liquid amount or liquid level in the cooking cavity 10a has reached the target value, so as to further confirm whether the cooked rice has completed the gelatinization process.

[0061] The specific value of the first setting value may be adjusted according to design requirements. For example, the first setting value may be no greater than 0.3A, that is, I1≤0.3A, and I1 represents the first setting value.

[0062] For cooking rice, after exiting the boiling stage, the method may further include: controlling the cooking appliance to enter the stewing stage, controlling the electrode assembly to be powered off; and determining that the duration of the cooking appliance entering the stewing stage reaches a first set duration, and exiting the stewing stage.

[0063] That is to say, when it is determined that the current value of the electrode assembly 20 in the boiling stage drops to the first set value, the cooking appliance can be controlled to enter the stewing stage from the boiling stage, which is equivalent to migrating from the boiling stage to the stewing stage through the current. It should be noted that when it is determined that the current value of the electrode assembly 20 in the boiling stage drops to the first set value, it indicates that the amount of residual liquid of the cooked rice in the cooking chamber has reached the target value, that is, the rice grains have completed water absorption and gelatinization, the moisture content of the corresponding rice grains has increased, the amount of residual liquid has decreased, and the current value has reached a relatively stable state such as the first set value, then the cooking appliance is controlled to migrate from the boiling stage to the stewing stage to complete the subsequent maturation process of the cooked rice.

[0064] The specific value of the first set time length can be adjusted according to design requirements. For example, the first set time length may be no greater than 5 minutes, that is, t1≤5 minutes, and t1 represents the first set time length.

[0065] The stewing stage is mainly for stewing the rice, and there is no need to turn on the electrode assembly 20 to heat the rice. Therefore, the electrode assembly 20 can remain in a power-off state. When the cooking appliance enters the stewing stage for a first set time, it can exit the stewing stage to confirm whether the cooking rice has completed the cooking process based on the remaining liquid amount in the cooking cavity, thereby completing the cooking of the rice.

[0066] It should be noted that the cooking method described in the embodiment of the present application is not limited to cooking rice, and the cooking method can also be used to cook other ingredients, for example, the cooking method can be used to stew meat. For stewing meat, the cooking appliance can only enter the heating stage and the boiling stage, but not the stewing stage. In the boiling stage, when it is determined that the current value of the electrode assembly drops to the first set value, the boiling stage is exited to achieve the target juice collection state selected by the user, which can also reduce the risk of burning the bottom and improve the cooking taste.

[0067] In addition, the stewing stage is not limited to cooking rice. Depending on different cooking methods, a stewing stage can also be included when cooking other ingredients.

[0068] In the related art, the heating components of cooking appliances generally use heat conduction to heat the food. During the heating process, the heat generated by the heating components is transferred from the bottom of the inner pot to the food in the inner pot layer by layer. Therefore, this heating method has problems such as low heating efficiency and uneven heating. In addition, the heat conduction heating method is also prone to overheating during the heating process, causing the bottom of the inner pot to become burnt.

[0069] The cooking method of the embodiment of the present application is to use the electrode assembly 20 to heat the cooking cavity 10a during the boiling stage of the cooking appliance. Since the electrode assembly 20 heats the food in the cooking cavity 10a by causing the food in the cooking cavity 10a to self-heat, it is only necessary to ensure that the food in the cooking cavity 10a is between the conductive medium and the electric field. This heating method does not require the use of a heat-conducting medium to transfer heat layer by layer, and has high heating efficiency and good heating uniformity. In addition, when the cooking method used in the embodiment of the present application determines that the current value of the electrode assembly 20 drops to the first set value, it means that the amount of liquid in the cooking cavity 10a is reduced to the target amount or the soup is almost dried up. At this time, there is a lack of conductive medium in the cooking cavity 10a, and it is difficult for the electrode assembly 20 to continue to play a heating role. Therefore, controlling the exit from the boiling stage can avoid the problem of overheating and burning in the cooking cavity 10a, thereby effectively reducing the risk of burning the bottom.

[0070] For cooking rice, the cooking method of the embodiment of the present application can improve the heating efficiency while better ensuring that the temperature of the rice does not exceed 100°C. The fluffiness of the rice is significantly improved, and the rice will hardly become burnt at the bottom, thereby improving the cooking taste.

[0071] In one embodiment, the method may include: controlling the electrode assembly to be powered on during the heating stage, and controlling the heating power of the electrode assembly to be maintained at at least a first set power, so that the temperature in the cooking cavity increases; determining that the temperature in the cooking cavity reaches the first set temperature, and controlling the cooking appliance to enter a boiling stage.

[0072] The heating power of the electrode assembly 20 may be controlled by controlling the voltage or current of the electrode assembly 20 .

[0073] The specific value of the first set power can be adjusted according to design requirements. For example, the first set power P1 can be the maximum power.

[0074] Taking the current of the electrode assembly 20 as an example, generally speaking, the current of the electrode assembly 20 shall not exceed the maximum current allowed by the cooking appliance. For example, the maximum current of a household cooking appliance is generally 10A. When the voltage difference between the first electrode 21 and the second electrode 22 of the electrode assembly 20 is 220V, the maximum power of the electrode assembly 20 is 2200W. The maximum current of a commercial cooking appliance is generally 16A. When the voltage difference between the first electrode 21 and the second electrode 22 of the electrode assembly 20 is 220V, the maximum power of the electrode assembly 20 is 3500W.

[0075] The first set temperature is the migration temperature of the cooking appliance from the heating stage to the boiling stage. The specific value of the first set temperature can be adjusted according to design requirements. For example, the first set temperature can be not less than 95°C, that is, T1≥95°C, and T1 represents the first set temperature.

[0076] During the temperature rise phase, the heating power of the electrode assembly 20 may be maintained at the first set power only, or, during the temperature rise phase, in addition to the first set power, the heating power of the electrode assembly 20 may be maintained at other set powers for certain time periods.

[0077] Exemplarily, after the heating stage of the cooking appliance and before the boiling stage, there is also a water absorption stage, and controlling the heating power of the electrode assembly to at least maintain at the first set power may include the following steps:

[0078] Step S11: in the temperature rising stage, controlling the heating power of the electrode assembly to remain at a first set power so as to increase the temperature in the cooking cavity;

[0079] Step S12: determining that the temperature in the cooking cavity reaches the second set temperature, entering the water absorption stage, and controlling the heating power of the electrode assembly to drop to the second set power so that the temperature in the cooking cavity is maintained at the second set temperature, which is lower than the first set temperature;

[0080] The water absorption stage is a stage in which the food in the cooking cavity 10a can absorb water more fully.

[0081] The specific value of the second set temperature can be adjusted according to design requirements. For example, the second set temperature can be 50° C. to 70° C. (including endpoint values).

[0082] The second set power is lower than the first set power. The specific value of the second set power can be adjusted according to design requirements. For example, the second set power may be no greater than 400 W, that is, P2≤400 W, and P2 is the second set power.

[0083] Step S13: Determine that the time for which the temperature in the cooking cavity is maintained at the second set temperature reaches the second set time, and control the heating power of the electrode assembly to increase to the first set power until the temperature in the cooking cavity reaches the first set temperature and enters the boiling stage.

[0084] The specific value of the second set time length can be adjusted according to design requirements. For example, the second set time length may be no greater than 5 minutes, that is, t2≤5 minutes, and t2 represents the second set time length.

[0085] Specifically, in the heating stage, the heating power of the electrode assembly 20 is maintained at the first set power to achieve a heating effect. When the temperature in the cooking cavity 10a reaches the second set temperature, it enters the water absorption stage. That is, the transition from the heating stage to the water absorption stage is carried out through temperature.

[0086] In the water absorption stage, the heating power of the electrode assembly 20 is maintained at the second set power, so that the temperature in the cooking cavity 10a can be maintained at the second set temperature, so that the food in the cooking cavity 10a can better absorb the water or other liquid in the cooking cavity 10a. When the temperature in the cooking cavity 10a is maintained at the second set temperature for a second set time, the water absorption stage is exited, that is, the exit from the water absorption stage is transitioned by time.

[0087] After exiting the water absorption stage, the heating power of the control electrode assembly 20 is increased to the first set power again until the temperature in the cooking cavity 10a reaches the first set temperature and then enters the boiling stage. That is to say, there can be a second heating stage after exiting the water absorption stage and before entering the boiling stage.

[0088] In other embodiments, there may be no water absorption stage. For example, in the heating stage, the heating power of the electrode assembly 20 may be maintained at the first set power until the temperature in the cooking cavity 10a reaches the first set temperature and enters the boiling stage.

[0089] Furthermore, controlling the electrode assembly to be powered on during the boiling stage of the cooking appliance may include: controlling the heating power of the electrode assembly to be maintained at at least a third set power lower than the first set power, so that the temperature in the cooking cavity is maintained at at least the first set temperature.

[0090] Since the change of the current value of the electrode assembly 20 needs to be detected during the boiling stage, the heating power of the electrode assembly 20 is mainly maintained at least at the third set power by controlling the voltage during the boiling stage.

[0091] The purpose of maintaining the heating power of the electrode assembly 20 at least at the third set power is to maintain the boiling time of the food in the cooking cavity 10a in the boiling stage through the third set power, that is, to maintain the temperature in the cooking cavity 10a at the first set temperature or greater than the first set temperature.

[0092] The specific value of the third set power can be adjusted according to design requirements. Exemplarily, the third set power may be no greater than 300 W, that is, P3≤300 W, and P3 is the third set power.

[0093] During the boiling stage, the heating power of the electrode assembly 20 may be maintained at only the third set power, or, during the boiling stage, in addition to the third set power, the heating power of the electrode assembly 20 may be maintained at other set powers for certain time periods.

[0094] The time period during which the temperature in the cooking cavity 10a is maintained at at least the first set temperature can be adjusted according to design requirements. For example, the time period during which the temperature in the cooking cavity 10a is maintained at at least the first set temperature can be not less than 10 minutes and not more than 25 minutes, that is, 10min≤t3≤25min, t3 is the time period during which the temperature in the cooking cavity 10a is maintained at at least the first set temperature.

[0095] It should be noted that if the heating stage has multiple sub-stages, t3 may be related to a sub-stage in which the heating power is other than the first set power. For example, for the above-mentioned embodiment with a heating stage, a water absorption stage, and a secondary heating stage, the sum of the time for which the temperature in the cooking cavity 10a is maintained at at least the first set temperature and the second set time may be not less than 10 minutes and not more than 25 minutes, that is, 10 minutes ≤ t3 + t2 ≤ 25 minutes. If the heating power of the electrode assembly 20 is always maintained at the first set power during the heating stage, t2 is equivalent to 0.

[0096] In one embodiment, please refer to Figure 4 and Figure 5 The cooking appliance may further include an auxiliary heating component 30, and the initial current value of the electrode component 20 in the boiling stage is a second set value higher than the first set value. The method includes: in the boiling stage, determining that the current value of the electrode component drops to a third set value lower than the second set value, and the third set value is higher than the first set value; controlling the auxiliary heating component to turn on to heat the cooking cavity.

[0097] The auxiliary heating component 30 is a heating component that performs an auxiliary heating function. Exemplarily, the auxiliary heating component 30 can be a resistance heating component, a light wave heating component (such as an infrared heating component), a steam generating device, etc., wherein the steam generating device sprays steam into the cooking cavity 10a for heating. The cooking appliance can be provided with only one auxiliary heating component 30, or multiple auxiliary heating components 30 can be provided at the same time.

[0098] The auxiliary heating component 30 can be turned on continuously, that is, the auxiliary heating component 30 can remain on after being turned on. The auxiliary heating component 30 can also be turned on intermittently, that is, the auxiliary heating component 30 is turned on for a period of time, then turned off, turned off for a period of time, and then turned on again, and so on.

[0099] Taking cooking rice as an example, during the boiling stage, the water level in the cooking chamber 10a will gradually drop, resulting in a relatively short actual boiling time of the upper layer of rice during the boiling stage, and the upper layer of rice is more likely to be undercooked than the lower layer of rice. Therefore, an auxiliary heating component 30 can be added to the side wall or top of the inner pot 10 to perform auxiliary heating during the boiling stage.

[0100] For the resistance heating component, the average power of the resistance heating component in the boiling stage can be 25W to 100W (including the end value), wherein the average power = the heating power of the resistor × the power adjustment ratio.

[0101] For the light wave heating component, the average power of the light wave heating component in the boiling stage can be 100w-400w (including the end value), wherein the average power = the heating power of the light wave × the power modulation ratio.

[0102] For the steam generating device, the steam temperature of the steam generating device in the boiling stage may be no greater than 100°C (under normal pressure), and the water consumption of the steam may be no less than 5g / min, that is, the steam temperature ≤100°C and the water consumption ≥5g / min.

[0103] The initial current value of the electrode assembly 20 in the boiling stage can be determined based on the heating power of the electrode assembly 20 when the cooking appliance enters the boiling stage. For example, if the heating power of the electrode assembly 20 is the third set power when the cooking appliance enters the boiling stage, the initial current value of the electrode assembly 20 in the boiling stage can be determined based on the third set power, that is, the second set value is determined.

[0104] The specific value of the third set value can be adjusted according to design requirements. For example, the third set value can be 50% to 70% (including the endpoint value) of the second set value, that is, I3 = I2 × A, I2 represents the second set value, I3 represents the third set value, and A represents any value between 50% and 70%.

[0105] It should be noted that the auxiliary heating component 30 generally does not need to be turned on during the heating stage. However, in some scenarios, the auxiliary heating component 30 may be turned on according to specific control requirements.

[0106] For a cooking method with a stewing stage, after exiting the boiling stage, the method may further include: controlling the cooking appliance to enter the stewing stage, controlling the electrode assembly to be powered off, and controlling the auxiliary heating assembly to be turned on; determining that the duration of the cooking appliance entering the stewing stage reaches a first set duration, and exiting the stewing stage.

[0107] The control method of the auxiliary heating component 30 in the stewing stage can be the same as or similar to that in the boiling stage.

[0108] In the stewing stage, the electrode assembly 20 is not needed to heat the rice, but the auxiliary heating assembly 30 can still be turned on to heat the rice. When the cooking appliance enters the stewing stage for a first set time, the stewing stage is exited to complete the cooking of the rice.

[0109] In other embodiments, the auxiliary heating component 30 may not be turned on during the stewing stage.

[0110] Taking cooking rice as an example, the cooking method of the present application is further explained through two specific embodiments.

[0111] Embodiment 1:

[0112] The rice cooking includes the following stages: preparation stage → heating stage → boiling stage → stewing stage. In this embodiment, the auxiliary heating component 30 is not required. The details are as follows:

[0113] (1) Preparation stage: put 320g of rice and 500g of water into the cooking chamber 10a, and select the rice function for cooking;

[0114] (2) Heating stage: The electrode assembly 20 is powered on to heat the rice. The voltage difference between the first electrode 21 and the second electrode 22 is 220V, and the current is 10A, that is, the rice is heated at the first set power of 2200W. When the temperature in the cooking chamber 10a reaches 98°C, the boiling stage is entered.

[0115] It should be noted that, in the temperature rising stage of this embodiment, the heating power of the electrode assembly 20 in the temperature rising stage is always maintained at the first set power of 2200W, that is, there is no water absorption stage in the temperature rising stage.

[0116] (3) Boiling stage: The electrode assembly 20 is continuously powered on to heat the rice. At this time, the voltage difference between the first electrode 21 and the second electrode 22 is controlled to be 60V, and the current value of the electrode assembly 20 is detected to be 2.4A. The temperature in the cooking chamber 10a is maintained within a range greater than or equal to 98°C by the heating of the electrode assembly 20. That is, the electrode assembly 20 is heated at the third set power to keep the temperature in the cooking chamber 10a at least at the first set temperature. When the temperature in the cooking chamber 10a is maintained within a range greater than or equal to 98°C for 20 minutes, the voltage difference between the first electrode 21 and the second electrode 22 is adjusted to 100V, and the current value of the electrode assembly 20 is detected to be 2A. The electrode assembly 20 is continuously powered on. When the current value of the electrode assembly 20 is detected to be reduced to 0.2A, the stewing stage is entered.

[0117] (4) Stewing stage: the electrode assembly 20 is powered off and the stewing stage is exited after stewing for 3 minutes.

[0118] Embodiment 2:

[0119] The rice cooking includes the following stages: preparation stage → heating stage → water absorption stage → secondary heating stage → boiling stage → stewing stage. This embodiment requires the use of an auxiliary heating component 30. The details are as follows:

[0120] (1) Preparation stage: put 320g of rice and 500g of water into the cooking chamber 10a, and select the rice function for cooking;

[0121] (2) Heating stage:

[0122] The electrode assembly 20 is powered on to heat the rice. The voltage difference between the first electrode 21 and the second electrode 22 is 220V, and the current is 10A, that is, the rice is heated at a first set power of 2200W. When the temperature in the cooking cavity 10a is detected to reach 60°C, the water absorption stage is entered.

[0123] (3) Water absorption stage:

[0124] The voltage difference between the first electrode 21 and the second electrode 22 is reduced to 60V to keep the temperature in the cooking cavity 10a at 60°C. If the temperature exceeds 60°C, the power supply to the electrode assembly 20 is stopped. If the temperature is lower than 60°C, the power supply to the electrode assembly 20 is resumed for 5 minutes. That is to say, when the temperature in the cooking cavity 10a is maintained at 60°C for 5 minutes, the water absorption stage is exited.

[0125] (4) Secondary heating stage:

[0126] The electrode assembly 20 is continuously powered, and the voltage difference between the first electrode 21 and the second electrode 22 is increased to 220 V, and the current is 10 A, that is, heating is continued at the first set power of 2200 W. When the temperature in the cooking cavity 10a is detected to reach 98° C., the boiling stage is entered.

[0127] (5) Boiling stage: The electrode assembly 20 is continuously powered on to heat the rice. At this time, the voltage difference between the first electrode 21 and the second electrode 22 is controlled to be 60 V, and the current value of the electrode assembly 20 is detected to be 2.2 A. The temperature in the cooking cavity 10a is maintained within a range greater than or equal to 98°C by the heating of the electrode assembly 20, that is, the electrode assembly 20 is heated at the third set power to keep the temperature in the cooking cavity 10a at least at the first set temperature. When it is detected that the current value of the electrode assembly 20 drops to 1.5A (1.5A=2.2A×68%), the auxiliary heating assembly 30 is controlled to be turned on (the auxiliary heating assembly 30 is a resistance heating assembly, with an average power of 50W, and the on-off time ratio is: on 14 and off 2, which lasts until the end of the boiling stage). When the temperature in the cooking cavity 10a is maintained in a range greater than or equal to 98°C for 15 minutes (because there is a water absorption stage in which the heating power decreases during the heating stage of this embodiment, the time for which the temperature in the cooking cavity 10a is maintained in a range greater than or equal to 98°C actually satisfies the condition of 10min≤t3+t2≤25min, where t3 is 15min and t2 is the duration of 5min described in the water absorption stage), the voltage difference between the first electrode 21 and the second electrode 22 is adjusted to 100V, and the current value of the electrode assembly 20 detected at this time is 1.5A. The electrode assembly 20 is continuously powered on, and when it is detected that the current value of the electrode assembly 20 drops to 0.1A, the stewing stage is entered.

[0128] (6) Stewing stage: the electrode assembly 20 is controlled to be powered off, and the auxiliary heating assembly 30 is still controlled to be turned on. The control method and parameters of the auxiliary heating assembly 30 in the stewing stage can be the same or similar to those in the boiling stage. The stewing stage is exited after stewing for 3 minutes.

[0129] Table 1:

[0130]

[0131] Note: The test plan adopts the flatness and fluffiness test method in the group standard T / CHEAA 0002-2018 Rice Quality Evaluation Method for Rice Cooked in Rice Cookers.

[0132] It can be seen from the effect comparison in Table 1 that, compared with cooking appliances using IH heating components, the cooking method using the electrode assembly 20 in the present application can significantly improve the fluffiness of rice, thereby effectively improving the cooking taste.

[0133] The present application also provides a cooking appliance. Figure 2 and Figure 3 The cooking appliance includes an inner pot 10, an electrode assembly 20 and a control assembly (not shown).

[0134] The inner pot 10 has a cooking cavity 10a and an opening 10b communicating with the cooking cavity 10a. The opening 10b is located at the top of the cooking cavity 10a in the height direction.

[0135] The electrode assembly 20 includes a first electrode 21 and a second electrode 22 disposed in the cooking cavity 10 a . When the electrode assembly 20 is in a powered-on state, an electric field is formed between the first electrode 21 and the second electrode 22 .

[0136] The control component is used to control the electrode assembly 20 to be energized so as to heat the cooking cavity 10a, and to exit the boiling stage when it is determined that the current value of the electrode assembly 20 drops to a first set value.

[0137] It should be noted that the control component can control the cooking appliance to implement the cooking method described in any embodiment of the present application.

[0138] The specific structural forms of the first electrode 21 and the second electrode 22 are not limited. For example, please refer to Figure 2 and Figure 3 The first electrode 21 and the second electrode 22 may extend in a spiral in the cooking cavity 10a, that is, the first electrode 21 and the second electrode 22 may both be a spiral structure.

[0139] To facilitate disassembly and assembly of the electrode assembly 20, the electrode assembly 20 may be detachably disposed in the cooking cavity 10a. For example, the cooking appliance may be provided with a support member that matches the shape of the cooking cavity 10a. The support member may be detachably disposed in the cooking cavity 10a, and the electrode assembly 20 is disposed on the support member.

[0140] See also Figure 2 and Figure 3 The inner pot 10 includes a bottom wall 11 and a side wall 12 that define a cooking cavity 10a and an opening 10b. The bottom wall 11 is located on a side of the side wall 12 opposite to the opening 10b. Exemplarily, at least a portion of the first electrode 21 and at least a portion of the second electrode 22 can extend spirally along the side wall 12.

[0141] The portion where the first electrode 21 and the portion where the second electrode 22 extend spirally along the side wall 12 are equivalent to surrounding the circumference of the food, so as to heat the food from the circumference of the food.

[0142] Please continue reading Figure 2 and Figure 3 Another portion of the first electrode 21 and another portion of the second electrode 22 may also extend spirally along the bottom wall 11 .

[0143] The portion where the first electrode 21 spirally extends along the bottom wall 11 and the portion where the second electrode 22 spirally extends along the bottom wall 11 can heat the food from the bottom of the food.

[0144] Figure 2 and Figure 3 A part of the first electrode 21 and the second electrode 22 shown extends spirally along the side wall body 12, and another part of the first electrode 21 and another part of the second electrode 22 extend spirally along the bottom wall body 11. That is to say, the first electrode 21 and the second electrode 22 can respectively form an electric field at the bottom wall body 11 and the side wall body 12, and the first electrode 21 and the second electrode 22 can heat the food material from the circumferential side and the bottom of the food material respectively, so that the food material can be heated more evenly.

[0145] In some other embodiments, the first electrode 21 and the second electrode 22 can also only extend spirally along the side wall body 12. That is to say, the first electrode 21 and the second electrode 22 may not be provided on the bottom wall body 11. That is to say, the first electrode 21 and the second electrode 22 can at least extend spirally along the side wall body 12.

[0146] In some other embodiments, the first electrode 21 and the second electrode 22 can be in an annular structure. For example, one first electrode 21 and one second electrode 22 can be provided on the side wall body 12 of the inner container 10, or, a plurality of first electrodes 21 and the second electrodes 22 corresponding to the first electrodes 21 one by one can be provided. The first electrode 21 and the second electrode 22 can be alternately arranged along the height direction on the side wall body 12, or, a part of the first electrode 21 and the second electrode 22 are arranged on the bottom wall body 11, and another part of the first electrode 21 and the second electrode 22 are arranged on the side wall body 12.

[0147] In some other embodiments, the first electrode 21 and the second electrode 22 can also be in a block structure, and the first electrode 21 and the second electrode 22 can be arranged on opposite sides of the cooking cavity 10a.

[0148] The shortest straight-line distance between the first electrode 21 and the second electrode 22 can be adjusted according to specific design requirements. Generally speaking, the value of d1 can be between 1 mm and 50 mm (including the end values). However, if the value of d1 is small, during the process of cooking rice, the cooked rice grains may be carried between the first electrode 21 and the second electrode 22 to conduct the electrode assembly 20, thus affecting the judgment of the migration current in the boiling stage. Therefore, preferably, the shortest straight-line distance between the first electrode 21 and the second electrode 22 can be 10 mm to 15 mm (including the end values).

[0149] One of the first electrode 21 and the second electrode 22 is connected to the positive pole of the power supply, and the other is connected to the negative pole of the power supply. The electric field strength between the first electrode 21 and the second electrode 22 can satisfy the following relationship: |E1-E2| / d1≥10V / cm, wherein E1 is the voltage of the first electrode 21, E2 is the voltage of the second electrode 22, and d1 is the shortest straight-line distance between the first electrode 21 and the second electrode 22. This ensures that the electric field strength formed by the electrode assembly 20 has a higher heating efficiency.

[0150] More preferably, |E1-E2| / d1 may be in the range of 100 V / cm to 300 V / cm (including the endpoint values).

[0151] In one embodiment, please refer to Figure 4 and Figure 5 The cooking appliance may further include an auxiliary heating component 30, which may be a resistance heating component, a light wave heating component (such as an infrared heating component), a steam generating device, etc. The cooking appliance may be provided with only one auxiliary heating component 30, or may be provided with multiple auxiliary heating components 30 at the same time.

[0152] See also Figure 4 and Figure 5 The auxiliary heating assembly 30 is disposed along the height direction of the inner pot 10 toward one side of the cooking cavity 10a, and the electrode assembly 20 is disposed toward the other side of the cooking cavity 10a.

[0153] That is to say, the auxiliary heating component 30 can heat the food up / down, while the electrode component 20 heats the food horizontally (the direction of the electric field tends to be perpendicular to the height direction). The heating directions of the auxiliary heating component 30 and the electrode component 20 are inconsistent, which can improve the uniformity of the three-dimensional heating effect, thereby further improving the heating uniformity of the food.

[0154] The auxiliary heating component 30 may be disposed at or near the opening 10b. For example, the auxiliary heating component 30 may be disposed at or near the opening 10b. Figure 4 As shown, the auxiliary heating assembly 30 is disposed on the inner surface of the side wall 12 of the inner container 10 and is close to the opening 10b. Figure 5 The one shown is arranged outside the opening 10b.

[0155] In other embodiments, the auxiliary heating component 30 may also be disposed at other locations of the cooking appliance. For example, the auxiliary heating component 30 (such as a light wave heating component, a steam generating device, etc.) may be disposed on the inner side of the lid of the cooking appliance and facing the inner pot 10. Alternatively, the auxiliary heating component 30 may also be disposed outside the inner pot 10 and located at the bottom of the inner pot 10.

[0156] An embodiment of the present application also provides a storage medium, which stores computer-executable instructions. The computer-executable instructions can be executed by a processor to implement the steps of the cooking method of any of the above embodiments.

[0157] The computer-readable storage medium may be a memory such as FRAM, ROM, PROM, EPROM, EEPROM, flash memory, magnetic surface memory, optical disk, or CD-ROM, or may be various devices including one or any combination of the above memories.

[0158] Executable instructions may be in the form of a program, software, software module, script or code, written in any form of programming language (including compiled or interpreted languages, or declarative or procedural languages), and may be deployed in any form, including as a stand-alone program or as a module, component, subroutine or other unit suitable for use in a computer environment.

[0159] Exemplarily, the executable instructions may, but need not, correspond to a file in a file system, may be stored as part of a file storing other programs or data, for example, in one or more scripts in a HyperText Markup Language (HTML) document, in a single file dedicated to the program in question, or in multiple coordinated files.

[0160] For example, the executable instructions may be deployed to be executed on one computing device, or on multiple computing devices located at one site, or on multiple computing devices distributed at multiple sites and interconnected by a network.

[0161] In the description of the present application, the description with reference to the terms "in one embodiment", "in some embodiments", "in other embodiments", "in yet other embodiments", or "exemplary" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiments of the present application. In the present application, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in a suitable manner in any one or more embodiments or examples. In addition, those skilled in the art may combine the different embodiments or examples described in the present application and the features of the different embodiments or examples without contradiction.

[0162] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application are included in the protection scope of the present application.

Claims

1. A cooking method using a cooking appliance, characterized in that: The cooking appliance comprises an inner container having a cooking cavity and an electrode assembly disposed in the cooking cavity, and the method comprises: Controlling the electrode assembly to be energized during the boiling stage of the cooking appliance to heat the cooking cavity; Determine that the current value of the electrode assembly drops to a first set value, and exit the boiling stage.

2. The cooking method according to claim 1, characterized in that: After exiting the boiling stage, the method further comprises: Controlling the cooking appliance to enter a stewing stage, and controlling the electrode assembly to cut off power; It is determined that the time duration for the cooking appliance to enter the stewing stage reaches a first set time duration, and the stewing stage is exited.

3. The cooking method according to claim 1 or 2, characterized in that: The cooking appliance also includes a heating stage before the boiling stage, and the method includes: In the temperature rising stage, controlling the electrode assembly to be energized, and controlling the heating power of the electrode assembly to be maintained at at least a first set power, so as to increase the temperature in the cooking cavity; It is determined that the temperature in the cooking cavity reaches a first set temperature, and the cooking appliance is controlled to enter the boiling stage.

4. The cooking method according to claim 3, characterized in that: After the heating stage of the cooking appliance and before the boiling stage, a water absorption stage is also included, and the heating power of the electrode assembly is controlled to be maintained at least at a first set power, including: In the temperature rising stage, controlling the heating power of the electrode assembly to be maintained at the first set power so as to increase the temperature in the cooking cavity; determining that the temperature in the cooking cavity reaches a second set temperature, entering the water absorption stage, and controlling the heating power of the electrode assembly to decrease to a second set power so that the temperature in the cooking cavity is maintained at the second set temperature, wherein the second set temperature is lower than the first set temperature; Determining that the time for which the temperature in the cooking cavity is maintained at the second set temperature reaches a second set time, and exiting the water absorption stage; The heating power of the electrode assembly is controlled to increase to the first set power until the temperature in the cooking cavity reaches the first set temperature and enters the boiling stage.

5. The cooking method according to claim 3, characterized in that: Controlling the electrode assembly to be energized during the boiling stage of the cooking appliance comprises: The heating power of the electrode assembly is controlled to be maintained at at least a third set power lower than the first set power, so that the temperature in the cooking cavity is maintained at at least the first set temperature.

6. The cooking method according to claim 1, characterized in that: The cooking appliance further comprises an auxiliary heating assembly, the initial current value of the electrode assembly in the boiling stage is a second set value higher than the first set value, and the method comprises: In the boiling stage, determining that the current value of the electrode assembly drops to a third set value lower than the second set value, and the third set value is higher than the first set value; The auxiliary heating component is controlled to turn on to heat the cooking cavity.

7. The cooking method according to claim 6, characterized in that: The third setting value is 50% to 70% of the second setting value; and / or the auxiliary heating component is any one of a resistance heating component, a light wave heating component, and a steam generating device, and the auxiliary heating component is arranged along the height direction of the inner pot toward one side of the cooking cavity, and the electrode assembly is arranged toward the other side of the cooking cavity.

8. The cooking method according to claim 6, characterized in that: After exiting the boiling stage, the method further comprises: Controlling the cooking appliance to enter a stewing stage, controlling the electrode assembly to be powered off, and controlling the auxiliary heating assembly to be powered on; It is determined that the time duration for the cooking appliance to enter the stewing stage reaches a first set time duration, and the stewing stage is exited.

9. A cooking appliance, characterized in that: include: An inner pot, the inner pot having a cooking cavity and an opening communicating with the cooking cavity, wherein the opening is located at the top of the cooking cavity in a height direction; an electrode assembly, the electrode assembly comprising a first electrode and a second electrode disposed in the cooking cavity, wherein an electric field is formed between the first electrode and the second electrode when the electrode assembly is powered on; A control component is used to control the electrode assembly to be powered on so as to heat the cooking cavity, and to exit the boiling stage when it is determined that the current value of the electrode assembly drops to a first set value.

10. The cooking appliance according to claim 9, characterized in that: The inner pot comprises a bottom wall and a side wall defining the cooking cavity and the opening, wherein the bottom wall is located on a side of the side wall opposite to the opening; At least a portion of the first electrode and at least a portion of the second electrode spirally extend along the side wall body; And / or, another part of the first electrode and another part of the second electrode extend spirally along the bottom wall.

11. The cooking appliance according to claim 9 or 10, characterized in that: The electric field strength between the first electrode and the second electrode satisfies the following relationship: |E1-E2| / d1≥10V / cm, wherein E1 is the voltage of the first electrode, E2 is the voltage of the second electrode, and d1 is the shortest straight-line distance between the first electrode and the second electrode; and / or, The shortest straight-line distance between the first electrode and the second electrode is 10 to 15 mm; and / or, The cooking appliance further comprises an auxiliary heating component, and the auxiliary heating component is arranged at or near the opening.

12. A storage medium, characterized in that: The storage medium stores computer executable instructions, and the computer executable instructions can be executed by a processor to implement the steps of the cooking method according to any one of claims 1 to 8.

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