Control method of cooking utensil, cooking utensil and storage medium

Abstract

The invention relates to the technical field of kitchen equipment, and provides a control method of a cooking utensil, the cooking utensil and a storage medium, the cooking utensil comprises a pressure cavity, a jet hole, an emulsifying cavity and a heating piece, the jet hole communicates with the pressure cavity and the emulsifying cavity, and the heating piece is used for heating the pressure cavity. The control method comprises the following steps: determining that the temperature in the emulsifying cavity is not less than a set temperature; the pressure cavity is periodically heated based on different heating powers of the heating piece, so that liquid in the emulsifying cavity is intermittently boiled. According to the control method of the cooking utensil, the cooking utensil and the storage medium, soup emulsification can be promoted.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and particularly to a control method for a cooking appliance, a cooking appliance, and a storage medium. Background Art

[0002] When a user uses a cooking appliance to make soup, it is difficult for existing cooking appliances to dissolve the nutrients of the ingredients into the soup, resulting in a light color and a weak taste of the soup, which cannot meet the needs of users. In related technologies, by extending the heating time, however, this method has the situation that the heating time is too long and the produced soup is not thick enough. Summary of the Invention

[0003] In view of this, embodiments of the present application are expected to provide a control method for a cooking appliance, a cooking appliance, and a storage medium, which can promote the emulsification of the soup.

[0004] To achieve the above object, the technical solution of the embodiments of the present application is implemented as follows:

[0005] On the one hand, an embodiment of the present application discloses a control method for a cooking appliance. The cooking appliance includes a pressure chamber, a jet hole, an emulsification chamber, and a heating element. The jet hole connects the pressure chamber and the emulsification chamber. The heating element is used to heat the pressure chamber. The control method includes:

[0006] Determine that the temperature in the emulsification chamber is not less than the set temperature;

[0007] Periodically heat the pressure chamber based on different heating powers of the heating element, so that the liquid in the emulsification chamber boils intermittently.

[0008] In one embodiment, periodically heating the pressure chamber based on different heating powers of the heating element includes:

[0009] Periodically heat the pressure chamber based on a plurality of heating cycles. Wherein, each heating cycle includes a first duration and a second duration. A first heating power is adopted during the first duration, and a second heating power is adopted during the second duration. The first heating power is greater than the second heating power.

[0010] In one embodiment, the first heating power of each heating cycle is the same, and the second heating power of each heating cycle is the same.

[0011] In one embodiment, the first heating powers of at least two heating cycles are different, and the second heating power of each heating cycle is the same.

[0012] In one embodiment, the first heating powers of at least two heating cycles are different, and the second heating powers of at least two heating cycles are different.

[0013] In one embodiment, the second heating power is 0 or greater than 0.

[0014] In one embodiment, the ratio of the first heating power to the second heating power is between 2 and 8.

[0015] In one embodiment, the duration of the heating cycle is between 10 s and 40 s.

[0016] In one embodiment, the first duration is greater than the second duration.

[0017] In one embodiment, the ratio of the first duration to the second duration is between 1 and 4.

[0018] In one embodiment, before determining that the temperature in the emulsification chamber is not less than the set temperature, the control method includes:

[0019] Heating the pressure chamber based on a third heating power of the heating element so that the temperature in the emulsification chamber reaches the set temperature.

[0020] In one embodiment, the set temperature is between 90°C and 110°C.

[0021] In one embodiment, the control method includes:

[0022] Monitoring the temperature in the emulsification chamber;

[0023] If the temperature in the emulsification chamber is greater than the protection temperature, the heating element stops heating and a reminder message is sent.

[0024] In another aspect of the embodiments of the present application, a cooking appliance is disclosed. The cooking appliance includes a memory and a processor. The memory is used to store one or more programs. When the one or more programs are executed by the processor, the processor implements the control method in any one of the above embodiments.

[0025] In yet another aspect of the embodiments of the present application, a storage medium is disclosed. The storage medium stores computer-executable instructions configured to execute the control method in any one of the above embodiments.

[0026] The embodiments of the present application disclose a control method, a cooking appliance, and a storage medium for a cooking appliance. By first determining that the temperature in the emulsification chamber is not less than the set temperature, and then periodically heating the pressure chamber with different heating powers of the heating element, in this way, it can be ensured that the fluid in the pressure chamber is in an intermittent boiling state, increasing the number and intensity of the boiling of the soup liquid. On the one hand, the soup liquid will have different boiling degrees corresponding to different heating powers of the heating element, causing the soup liquid to flow back and forth and mix between the emulsification chamber and the pressure chamber. As a result, the number of times the soup liquid passes through the jet holes increases, and the probability also becomes higher. During the frequent convection, spraying, mixing, and fusion of the soup liquid, the fat and protein of the ingredients can be fully separated, promoting the protein to wrap the fat, or the fat to wrap the protein or water molecules, enhancing the emulsification effect. On the other hand, periodic heating based on different heating powers can save energy consumption and reduce cooking time to a certain extent. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 FIG. is an exploded schematic view of a cooking appliance provided by an embodiment of the present application;

[0028] Figure 2 FIG. is a sectional view of the emulsification pot and the pot body;

[0029] Figure 3 is Figure 1 the structural schematic view of the emulsification pot in

[0030] Figure 4 is Figure 3 the sectional view of

[0031] Figure 5 FIG. is a flowchart of a control method for a cooking appliance provided by an embodiment of the present application;

[0032] Figure 6 FIG. is a schematic curve diagram of power and time provided by an embodiment of the present application;

[0033] Figure 7 is Figure 6 the enlarged view of part A in

[0034] Figure 8 FIG. is a schematic curve diagram of power and time provided by another embodiment of the present application;

[0035] Figure 9 is Figure 8 the enlarged view of part B in

[0036] Figure 10 FIG. is a schematic curve diagram of power and time provided by still another embodiment of the present application;

[0037] Figure 11 FIG. is a schematic curve diagram of power and time provided by yet another embodiment of the present application;

[0038] Figure 12 A schematic diagram of the power-time curve provided by another embodiment of the present application.

[0039] Description of the reference numerals in the drawings

[0040] Cooking appliance 100; pot body 1; cooking cavity 1a; pressure cavity 1b; emulsifying pot 2; emulsifying cavity 2a; spraying part 21; jet holes 21a; supporting part 22; heating furnace 3; handle 4. Detailed implementation manners

[0041] It should be noted that, without conflict, the embodiments in the present application and the technical features in the embodiments can be combined with each other. The detailed description in the detailed implementation manners should be understood as an explanatory illustration of the purpose of the present application and should not be regarded as an improper limitation of the present application.

[0042] The present application will be further described in detail below with reference to the drawings and specific embodiments. The descriptions such as "first" and "second" in the embodiments of the present application are only for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly including at least one feature. In the description of the embodiments of the present application, the meaning of "a plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0043] One aspect of the embodiments of the present application provides a control method for a cooking appliance. Please refer to Figures 1 to 4 , the cooking appliance 100 includes a pressure cavity 1b, jet holes 21a, an emulsifying cavity 2a and a heating element. The jet holes 21a communicate the pressure cavity 1b and the emulsifying cavity 2a, and the heating element is used to heat the pressure cavity 1b. Please refer to Figure 5 , the control method includes:

[0044] S1. Determine that the temperature in the emulsifying cavity is not less than the set temperature;

[0045] S2. Periodically heat the pressure cavity based on different heating powers of the heating element so that the liquid in the emulsifying cavity 2a boils intermittently.

[0046] It has been found through research that the emulsification and thickness of the soup are related to the states of fat, protein, and water in the soup. During the process of boiling the meat food, substances such as fat and protein will dissolve out. Since the density of fat is relatively small, it will float on the surface of the soup, presenting an oil-water separation state. In this state, the soup is relatively clear, which is often not the thick soup that users expect. However, protein has hydrophilic groups and lipophilic groups. Fat can combine with the lipophilic groups of protein. The protein combined with fat can be better dissolved in water through the hydrophilic groups, enabling the protein combined with fat to be more evenly dispersed in water, presenting an oil-water mixed emulsification state, thereby increasing the thickness of the soup. After the soup has been continuously tumbling for a long time, the reason why the soup can form a thick soup close to milky white is that during the long-term boiling and tumbling process of the soup, the fat gradually combines with the protein. However, during the pure boiling process of the soup, the combination speed of fat and protein is relatively slow, resulting in a relatively low emulsification degree and a slow emulsification speed of the soup. Factors such as the extrusion and collision of fat and protein particles and the particle size of fat and protein have a great impact on the combination speed of the lipophilic groups of fat and protein.

[0047] For the cooking appliance 100 provided in the present application, under the heating action of the heating element, the soup in the pressure chamber 1b will boil and generate high pressure. At this time, the soup will be sprayed into the emulsification chamber 2a at a relatively high speed through the jet holes 21a. Since the volume of the jet holes 21a is smaller than the volume of the pressure chamber 1b, during the process of the fat and protein in the soup flowing through the jet holes 21a, the fat and protein continuously collide and impact within the jet holes 21a, thereby reducing the particle size of the fat and protein. The jet holes 21a cause the soup to produce a jetting and emulsification effect. The jetting effect means that the soup is accelerated by the jet holes 21a and then jetted into the emulsification chamber 2a. That is to say, the jet holes 21a are holes that can allow the soup, such as gas and / or liquid, to pass through the holes and form a jetting effect. The jet holes 21a enable the soup to collide and impact relatively quickly to reduce the particle size of the fat and protein, which is conducive to the rapid combination of the lipophilic groups of the fat and protein. The protein combined with fat is dissolved in water through the hydrophilic groups, promoting the protein to wrap the fat, or the fat to wrap the protein or water molecules, so as to be able to form an oil-water mixed emulsification state relatively quickly, making the soup present a good emulsification effect and increasing the thickness of the soup in a relatively short time.

[0048] The control method of the cooking appliance 100 provided by this application first determines that the temperature in the emulsification chamber 2a is not less than the set temperature, and then periodically heats the pressure chamber 1b based on different heating powers of the heating element. In this way, it can be ensured that the fluid in the pressure chamber 1b is in an intermittent boiling state, increasing the number and intensity of the boiling of the soup. On the one hand, the soup will have different boiling degrees corresponding to different heating powers of the heating element, causing the soup to flow back and forth and mix between the emulsification chamber 2a and the pressure chamber 1b. As a result, the number of times the soup passes through the jet holes 21a increases, and the probability also becomes higher. During the frequent convection, jetting, mixing, and fusion of the soup, the fat and protein of the ingredients can be fully released, promoting the protein to wrap the fat, or the fat to wrap the protein or water molecules, enhancing the emulsification effect. On the other hand, periodic heating based on different heating powers can save energy consumption and reduce cooking time to a certain extent.

[0049] Exemplarily, in one embodiment, please refer to Figure 1 、 Figure 2 and Figure 4 , the cooking appliance 100 includes a pot body 1 and an emulsification pot 2. The pot body 1 forms a cooking chamber 1a. The emulsification pot 2 is disposed in the cooking chamber 1a. A part of the bottom surface of the emulsification pot 2 protrudes upward to form a jetting portion 21. A pressure chamber 1b is defined between the jetting portion 21 and the bottom surface of the cooking chamber 1a. The jetting portion 21 is formed with jet holes 21a. The emulsification pot 2 forms an emulsification chamber 2a. The jet holes 21a communicate the emulsification chamber 2a and the pressure chamber 1b. In this way, the sealing performance of the pressure chamber 1b can be increased. During heating, the pressure in the pressure chamber 1b can be increased to enhance the jetting intensity, and the stirring effect and emulsification effect of the soup are better.

[0050] Exemplarily, in one embodiment, the pot body 1 can be the pot body 1 of a pressure cooker, the pot body 1 of an electric rice cooker, a frying pan, or the like.

[0051] Exemplarily, in one embodiment, the shape of the cross-sectional area of the jet holes 21a is not limited. Exemplarily, the shape of the cross-sectional area of the jet holes 21a includes, but is not limited to, circular, elliptical, polygonal, or plum blossom-shaped, etc. A circular cross-sectional area shape is easier to process, has a low cost, and is stable in forming.

[0052] It should be noted that the cross-sectional area is the cross-section taken perpendicular to the streamline cluster, such as the fluid medium. When the streamline cluster is not parallel to each other, the cross-sectional area is a curved surface; when the streamline cluster is a set of parallel straight lines, the cross-sectional area is a plane.

[0053] Exemplarily, in one embodiment, the shape of the jetting portion 21 is not limited. For example, it can be circular, polygonal, or other special-shaped, etc.

[0054] In one embodiment, please refer to Figure 2 and Figure 4, the periphery of the bottom surface of the emulsifying pot 2 bulges downward to form a supporting portion 22, and the other part of the bottom surface of the emulsifying pot 2 is a jetting portion 21. The supporting portion 22 surrounds the outer periphery of the jetting portion 21. In this way, the supporting portion 22 can be supported on the bottom surface of the cooking cavity 1a, improving the working stability of the emulsifying pot 2.

[0055] In one embodiment, the jet holes 21a include a first jet hole and a second jet hole, and the second jet hole is located outside the first jet hole along the radial direction. In this way, by arranging the first jet hole and the second jet hole along the radial direction, the jetting range of the soup liquid along the radial direction can be increased, and the soup liquid in the entire emulsifying cavity 2a will be stirred by the boiling liquid and bubbles jetted, with more sufficient stirring and no static area. At this time, the dissolved grease can be stirred by the boiling liquid and bubbles, and after being broken up, it is more fully dispersed in the soup liquid, making the soup liquid thicker.

[0056] In one embodiment, please refer to Figure 1 , the cooking appliance 100 includes a heating furnace 3. The heating furnace 3 includes a heating element, and the heating element is at least located at the bottom of the pot body 1 and corresponds to the bottom of the emulsifying pot 2 to heat the pressure cavity 1b. Exemplarily, the pot body 1 can be placed on the upper surface of the heating furnace 3, and the heating element can heat the bottom of the pot body 1. The heating furnace 3 can be a device that converts electrical energy into heat energy. For example, it can be an induction cooker. On the one hand, the induction cooker has a fast heating speed and can heat the soup liquid in the pressure cavity 1b to boiling in a relatively short time; on the other hand, the induction cooker has no open flame, reduces heat transfer loss by making the pot body 1 heat itself, has high thermal efficiency, and has no waste gas emission and no noise, greatly improving the cooking environment; on the other hand, the induction cooker can precisely control the heating temperature, making the cooking process more stable and controllable. In some embodiments, the heating furnace 3 can also be a radiant cooker. On the one hand, the radiant cooker uses far-infrared technology and generates no radiation; on the other hand, the radiant cooker has a wider applicability and can be applicable to cooking appliances 100 such as iron, aluminum, tile, glass, and ceramic.

[0057] In one embodiment, please refer to Figure 1 , the cooking appliance 100 includes a handle 4, and the handle 4 is provided on the outer peripheral wall of the pot body 1 and / or the circumferential wall of the emulsifying cavity 2a. Exemplarily, the handle 4 can be provided on the outer peripheral wall of the pot body 1. In this way, the user can hold the handle 4, providing a force application point for the user to move the pot body 1. In some embodiments, the handle 4 can be provided on the circumferential wall of the emulsifying cavity 2a. In this way, not only can interference with the pot body 1 be avoided, but it is also convenient for the user to operate the emulsifying pot 2 to more easily put the emulsifying pot 2 into the cooking cavity 1a or take the emulsifying pot 2 out of the cooking cavity 1a. In other embodiments, the handle 4 can be provided on both the outer peripheral wall of the pot body 1 and the circumferential wall of the emulsifying cavity 2a, increasing the operation convenience for the user.

[0058] Exemplarily, in one embodiment, the number of handles 4 is not limited. For example, there can be 4 handles. Two handles 4 are provided on the outer peripheral wall of the pot body 1, and two handles 4 are also provided on the circumferential wall of the emulsifying chamber 2a. In this way, the user can hold the handles 4 with both hands, reducing the situation of dropping.

[0059] In one embodiment, before S1, determining that the temperature in the emulsifying chamber is not less than the set temperature, the control method includes:

[0060] S01. Heating the pressure chamber based on the third heating power of the heating element so that the temperature in the emulsifying chamber reaches the set temperature.

[0061] Exemplarily, please refer to Figure 6 、 Figure 8 、 Figure 10 and Figure 11 , P1 is the third heating power, and T1 is the heating duration of the third heating power. At the beginning of cooking, the temperature in the emulsifying chamber 2a can be detected first. If the temperature in the emulsifying chamber 2a is lower than the preset temperature, the heating element can continuously heat at the third heating power, so that the temperature in the emulsifying chamber 2a continuously rises, reaches the set temperature and boils.

[0062] Exemplarily, in one embodiment, the third heating power can be 2200W or the rated power of the heating element. In this way, the temperature of the emulsifying chamber 2a can be quickly heated to the preset temperature.

[0063] In one embodiment, the set temperature is between 90°C and 110°C. Exemplarily, the set temperature can be 90°C, 90°C, 95°C, 98°C, 100°C, 102°C, 105°C, 108°C or 110°C, etc. In this way, by setting a suitable set temperature, it is convenient for the soup liquid to boil.

[0064] In one embodiment, S2. Periodically heating the pressure chamber based on different heating powers of the heating element includes:

[0065] S21. Periodically heating the pressure chamber based on a plurality of heating cycles, where the heating cycle includes a first duration and a second duration. The first heating power is adopted during the first duration, and the second heating power is adopted during the second duration, and the first heating power is greater than the second heating power.

[0066] Here, by setting multiple heating cycles and heating the pressure chamber 1b at the first heating power corresponding to the first duration and the second heating power corresponding to the second duration respectively within the heating cycle, it is possible to make the fluid in the pressure chamber 1b in an intermittent boiling state, increasing the number and probability of the soup passing through the jet holes 21a, thereby increasing the number of times the soup boils and enhancing the boiling intensity of the soup, so as to improve the stirring and mixing effect of the jet holes 21a, enabling the fat and protein of the ingredients to be fully separated, promoting the protein to include fat, or fat to wrap the protein or water molecules, so as to achieve the effect of making the soup thicker and more fragrant.

[0067] In some embodiments, the number of heating cycles can be designed based on the cooking duration. For example, the cooking duration can be 1 h and the number of heating cycles can be 50. In this way, by setting an appropriate number of heating cycles, the number of times the soup boils can be further increased, the degree of agitation of the soup can be increased, and the emulsification effect is better.

[0068] Exemplarily, in one embodiment, the cooking appliance 100 includes a temperature measuring member, and the temperature measuring end of the temperature measuring member is arranged on the outer bottom surface of the pot body 1 for measuring the temperature of the pot body 1 to represent the temperature in the emulsification chamber 2a. In this way, by measuring the temperature of the pot body 1 to represent the temperature in the emulsification chamber 2a, it is possible to avoid contaminating the soup in the cooking chamber 1a during measurement, and the biological safety is good.

[0069] In one embodiment, the control method includes: S3. Monitoring the temperature in the emulsification chamber;

[0070] S5. If the temperature in the emulsification chamber is greater than the protection temperature, the heating member stops heating and sends a reminder message.

[0071] Exemplarily, the protection temperature can be greater than 110 °C. For example, the protection temperature can be 110 °C, 120 °C or 130 °C, etc. In this way, during the heating operation, if it is monitored that the temperature in the emulsification chamber 2a is greater than the protection temperature, the heating member will immediately stop heating to prevent the pot from burning and burning out parts such as the emulsification pot 2, and a reminder message will also be sent to remind the user to take over, and the safety is good.

[0072] Exemplarily, in one embodiment, the reminder message can be an alarm sound, light or display of an error code, etc.

[0073] In one embodiment, the first heating power of each heating cycle is the same, and the second heating power of each heating cycle is the same.

[0074] Exemplarily, please refer to Figure 6 and Figure 8 , the first heating power and the second heating power within each heating cycle are both the same. In this way, the setting is relatively simple and the boiling stability is better.

[0075] In one embodiment, the first heating powers of at least two heating cycles are different, and the second heating powers of each heating cycle are the same.

[0076] Exemplarily, please refer to Figure 10 , the figure is a curve graph of power versus time. The first heating powers of the 1st to 8th cycles, the 9th to 38th cycles, and the 39th to 50th cycles in the figure are all different. That is to say, the 1st to 8th cycles in the figure are the first heating stage, the 9th to 38th cycles are the second heating stage, and the 39th to 50th cycles are the third heating stage. P1 in the figure is the third heating power, P2 is the first heating power of the first heating stage, P3 is the first heating power of the second heating stage, P4 is the first heating power of the third heating stage, T1 is the heating duration of the third heating power, T2 is the heating duration of the first heating stage, T3 is the heating duration of the second heating stage, T4 is the heating duration of the third heating stage. The power corresponding to the bottom line segment of the heating cycle is the second heating power. From Figure 10 it can be seen that the first heating power and the second heating power in the first heating stage are both the same, the first heating power and the second heating power in the second heating stage are both the same, the first heating power and the second heating power in the third heating stage are both the same, while the first heating powers of the first heating stage, the second heating stage, and the third heating stage are all different from each other, and the second heating powers of the first heating stage, the second heating stage, and the third heating stage are all the same. In this way, by setting the heating stages with different first processing powers, the different boiling degrees of the soup can be adjusted. For example, the boiling degree in the first heating stage is the largest, the boiling degree in the second heating stage is the smallest, and the boiling degree in the third heating stage is between the first heating stage and the second heating stage. In this way, not only can the emulsification of the soup be enhanced, but also energy such as electricity consumption or gas consumption can be saved, and the cooking cost of the ingredients can be reduced.

[0077] In one embodiment, the first heating powers of at least two heating cycles are different, and the second heating powers of at least two heating cycles are different.

[0078] Exemplarily, please refer to Figure 11, The figure is a curve graph of power versus time. The first heating powers in the 1st to 11th cycles, 12th to 20th cycles, 21st to 41st cycles, and 43rd to 50th cycles in the figure are all different. That is to say, the 1st to 11th cycles in the figure are the first heating stage, the 12th to 20th cycles are the second heating stage, the 21st to 41st cycles are the third heating stage, and the 43rd to 50th cycles are the fourth heating stage. In the figure, P1 is the third heating power, P2 is the first heating power in the first heating stage, P3 is the first heating power in the second heating stage, P4 is the first heating power in the third heating stage, P5 is the first heating power in the fourth heating stage, T1 is the heating duration of the third heating power, T2 is the heating duration of the first heating stage, T3 is the heating duration of the second heating stage, T4 is the heating duration of the third heating stage, T5 is the heating duration of the fourth heating stage. The power corresponding to the bottom line segment of the heating cycle is the second heating power. For example, P2-0 is the second power in the first heating stage. From Figure 11 It can be seen that the first heating power and the second heating power in the first heating stage are the same, the first heating power and the second heating power in the second heating stage are the same, the first heating power and the second heating power in the third heating stage are the same, and the first heating power and the second heating power in the fourth heating stage are the same. However, the first heating power in the first heating stage, the first heating power in the second heating stage, the third heating power and the second heating power, and the first heating power in the fourth heating stage are all different. The second heating power in the first heating stage is the same as the second heating power in the third heating stage. The second heating power in the first heating stage, the second heating power in the second heating stage, and the second heating power in the fourth heating stage are all different. In this way, by setting heating stages with different first processing powers and second heating powers, the different boiling degrees of the soup can be adjusted. For example, the boiling degree in the fourth heating stage is the largest, the boiling degree in the third heating stage is the second largest, the boiling degree in the first heating stage is less than that in the third heating stage, and the boiling degree in the second heating stage is the smallest. In this way, not only can the emulsification of the soup be further enhanced, but also energy can be further saved and the cooking cost of the ingredients can be reduced.

[0079] Exemplarily, in one embodiment, the heating duration of the heating stage can be from 5 min to 20 min. For example, it can be 5 min, 10 min, 15 min, or 20 min, etc., which is convenient for the emulsification of the soup.

[0080] In one embodiment, the second heating power is 0. Please refer to Figure 6, in the figure, P2 is the first heating power, P1 is the third heating power, T1 is the heating duration of the third heating power, and T2 is the cooking duration. It can be seen from the figure that the second heating power is 0. In this way, during the heating cycle, first heat with the first heating power, and the soup liquid will boil. Then heat with the second heating power. Since the second heating power is 0, it means that the heating stops and the soup liquid does not boil. In this way, energy can be saved, and the soup liquid can also not boil and flow back into the pressure chamber 1b to avoid the situation of the soup liquid in the pressure chamber 1b being too little and causing the pot to burn, and there is enough soup liquid in the pressure chamber 1b. Also, when boiling next time, it ensures that there is enough pressure in the pressure chamber 1b so that when the soup liquid passes through the jet holes 21a, there is sufficient jet intensity to strengthen the stirring, mixing and emulsification of the soup liquid.

[0081] Exemplarily, in one embodiment, please refer to Figure 7 , t2-1 is the first duration, t2-2 is the second duration, P2 is the first heating power, and it can be seen from the figure that the second heating power is 0.

[0082] In one embodiment, the second heating power is greater than 0. Exemplarily, please refer to Figure 8 , in the figure, P2 is the first heating power, P2-0 is the second heating power, P1 is the third heating power, T1 is the heating duration of the third heating power, and T2 is the cooking duration. During the heating cycle, first heat with the first heating power, and the soup liquid will boil. Then heat with the second heating power. Since the second heating power is greater than a certain value of 0, it also has a heating effect on the soup liquid, which can keep the soup liquid at a high temperature state all the time, which is beneficial to the precipitation of the nutritional substances of the ingredients. For example, fat can be hydrolyzed at high temperature, thus promoting the emulsification and flavor enhancement of the soup liquid.

[0083] Exemplarily, in one embodiment, exemplarily, in one embodiment, please refer to Figure 9 , t2-1 is the first duration, t2-2 is the second duration, P2 is the first heating power, and P2-0 is the second heating power. It can be seen from the figure that the second heating power is greater than 0.

[0084] In one embodiment, the ratio of the first heating power to the second heating power is between 2 and 8. Exemplarily, the ratio of the first heating power to the second heating power can be 2, 3, 5, 6, 7 or 8. For example, if the first heating power is 1200W and the ratio of the first heating power to the second heating power is 6, then the second heating power can be set to 200W. At this time, when heating with the first heating power, the soup liquid can boil more violently, and when heating with the second heating power, the soup liquid can be in a state of slight boiling or non-boiling to heat the soup liquid, which is convenient for the precipitation of nutritional substances.

[0085] In one embodiment, the duration of the heating cycle is between 10 s and 40 s. Exemplarily, the duration of the heating cycle can be 10 s, 15 s, 20 s, 25 s, 30 s, 35 s, or 40 s, etc. In this way, by setting a heating cycle with a suitable duration, not only can the soup liquid boil and be sprayed from the pressure chamber 1b into the emulsification chamber 2a, but also there is enough time for the soup liquid to flow back into the pressure chamber 1b.

[0086] In one embodiment, the first duration is greater than the second duration. In this way, the boiling time of the soup liquid can be increased, thereby enhancing the emulsification effect of the soup liquid.

[0087] In one embodiment, the ratio of the first duration to the second duration is between 1 and 4. Exemplarily, the ratio of the first duration to the second duration can be 1, 2, 3, or 4, etc. In this way, by setting the first duration and the second duration with a suitable ratio, the soup liquid can be fully heated to boiling and sprayed from the pressure chamber 1b into the emulsification chamber 2a, and there is also enough time for the soup liquid in the emulsification chamber 2a to flow back into the pressure chamber 1b to replenish the soup liquid in the pressure chamber 1b and avoid sticking to the pot.

[0088] Exemplarily, in one embodiment, please refer to Figure 12 , when the user makes soup with boiling water, since the boiling water has a relatively high temperature, the temperature in the emulsification chamber 2a can be heated to the set temperature before heating. In this way, the pressure chamber 1b can be directly heated periodically based on multiple heating cycles. For example, the first heating powers in the 1st to 8th cycles, the 9th to 38th cycles, and the 39th to 50th cycles in the figure are all different. That is to say, the 1st to 8th cycles in the figure are the first heating stage, the 9th to 38th cycles are the second heating stage, and the 39th to 50th cycles are the third heating stage. P2 in the figure is the first heating power of the first heating stage, P3 is the first heating power of the second heating stage, P4 is the first heating power of the third heating stage, T2 is the heating duration of the first heating stage, T3 is the heating duration of the second heating stage, T4 is the heating duration of the third heating stage, and the power corresponding to the bottom line segment of the heating cycle is the second heating power. From Figure 12 it can be seen that the first heating power and the second heating power in the first heating stage are the same, the first heating power and the second heating power in the second heating stage are the same, the first heating power and the second heating power in the third heating stage are the same, while the first heating powers in the first heating stage, the second heating stage, and the third heating stage are all different from each other, and the second heating powers in the first heating stage, the second heating stage, and the third heating stage are all 0. In this way, by setting heating stages with different first processing powers, the boiling degree of the soup liquid can be adjusted, and energy can also be saved.

[0089] In one embodiment, the cooking appliance 100 includes a memory and a processor. The memory is used to store one or more programs. When the one or more programs are executed by the processor, the processor implements the control method in any of the above embodiments.

[0090] On the other hand, a storage medium provided by an embodiment of the present application stores computer-executable instructions configured to execute the control method in any of the above embodiments.

[0091] It should be noted that the storage medium may be a read-only memory (ROM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), an electrically erasable programmable read-only memory (EEPROM), a ferromagnetic random access memory (FRAM), a flash memory, a magnetic surface memory, an optical disc, or a compact disc read-only memory (CD-ROM), etc.; it may also be various electronic devices including one or any combination of the above memories, such as a mobile phone, a computer, a tablet device, a personal digital assistant, etc.

[0092] The above are only the preferred embodiments of the present application and are not used to limit the present application. For those skilled in the art, the present application may have various changes and modifications. Any modifications, equivalent replacements, improvements, etc. within the spirit and principle of the present application are all included in the protection scope of the present application.

Claims

1. A control method for a cooking appliance, characterized in that, the cooking appliance includes a pressure chamber, a jet hole, an emulsification chamber and a heating element, the jet hole communicates the pressure chamber and the emulsification chamber, the heating element is used to heat the pressure chamber, and the control method includes: determining that the temperature in the emulsification chamber is not less than a set temperature; periodically heating the pressure chamber based on different heating powers of the heating element so that the liquid in the emulsification chamber boils intermittently.

2. The control method according to claim 1, characterized in that, periodically heating the pressure chamber based on different heating powers of the heating element includes: periodically heating the pressure chamber based on a plurality of heating cycles, wherein each heating cycle includes a first duration and a second duration, a first heating power is adopted during the first duration, and a second heating power is adopted during the second duration, and the first heating power is greater than the second heating power.

3. The control method according to claim 2, characterized in that, the first heating power of each heating cycle is the same, and the second heating power of each heating cycle is the same.

4. The control method according to claim 2, characterized in that, the first heating powers of at least two heating cycles are different, and the second heating power of each heating cycle is the same.

5. The control method according to claim 2, characterized in that, the first heating powers of at least two heating cycles are different, and the second heating powers of at least two heating cycles are different.

6. The control method according to claim 2, characterized in that, the second heating power is 0 or greater than 0.

7. The control method according to claim 2, characterized in that, the ratio of the first heating power to the second heating power is between 2 and 8.

8. The control method according to claim 2, characterized in that, the duration of each heating cycle is between 10 s and 40 s.

9. The control method according to claim 2, characterized in that, the first duration is greater than the second duration.

10. The control method according to claim 9, characterized in that, the ratio of the first duration to the second duration is between 1 and 4.

11. The control method according to claim 1, characterized in that, before determining that the temperature in the emulsification chamber is not less than the set temperature, the control method includes: heating the pressure chamber based on a third heating power of the heating element so that the temperature in the emulsification chamber reaches the set temperature.

12. The control method according to claim 1, characterized in that, the set temperature is between 90 °C and 110 °C.

13. The control method according to claim 1, characterized in that, the control method includes: monitoring the temperature in the emulsification chamber; if the temperature in the emulsification chamber is greater than a protection temperature, the heating element stops heating and sends a reminder message.

14. A cooking appliance, characterized in that, The cooking appliance includes a memory and a processor, where the memory is used to store one or more programs, and when the one or more programs are executed by the processor, the processor implements the control method described in any one of claims 1 to 13.

15. A storage medium, characterized in that computer-executable instructions are stored in the storage medium, and the computer-executable instructions are configured to execute the control method described in any one of claims 1 to 13.

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