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, an emulsifying cavity, a jet hole and a heating piece, the jet hole communicates with the pressure cavity and the emulsifying cavity, the heating piece is used for heating the pressure cavity, and the control method comprises the steps that the amount of food materials in the emulsifying cavity is obtained; working parameters of the heating piece are adjusted based on the food material quantity, so that fluid in the pressure cavity is boiled intermittently, and the working parameters comprise at least one of the heating period and the heating power. According to the control method of the cooking utensil, the cooking utensil and the storage medium, soup emulsification can be enhanced.

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 user's needs. In related technologies, by extending the heating time, however, this method has the situation of too long heating time and the made 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 strengthen the emulsification of the soup.

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

[0005] On the one hand, embodiments of the present application disclose a control method for a cooking appliance. The cooking appliance includes a pressure chamber, an emulsification chamber, a jet hole, 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. The control method includes:

[0006] Obtain the amount of ingredients in the emulsification chamber;

[0007] Adjust the working parameters of the heating element based on the amount of ingredients, so that the fluid in the pressure chamber boils intermittently, where the working parameters include at least one of a heating cycle and a heating power.

[0008] In one embodiment, obtaining the amount of ingredients in the emulsification chamber includes:

[0009] Based on the set power of the heating element, obtain the boiling duration required for the ingredients in the emulsification chamber to be heated from the base temperature to the boiling temperature, and calculate the ratio of the temperature change value to the boiling duration, where the temperature change value is the difference between the boiling temperature and the base temperature;

[0010] Based on the ratio, look up a mapping relation table to obtain the amount of ingredients, where the mapping relation table includes the corresponding relationship between the ratio and the amount of ingredients.

[0011] In one embodiment, the control method includes:

[0012] Heat different amounts of ingredients from the same base temperature to the boiling temperature at the set power, and obtain the corresponding ratio for each amount, and establish the mapping relation table.

[0013] In one embodiment, the amount of food ingredients is positively correlated with the heating cycle.

[0014] In one embodiment, the heating cycle includes a heating duration and a non-heating duration, and the amount of food ingredients is positively correlated with the heating duration.

[0015] In one embodiment, the amount of food ingredients is positively correlated with the heating power.

[0016] In one embodiment, the control method includes:

[0017] Dividing the capacity of the emulsifying chamber into multiple nominal portions, with each nominal portion corresponding to a heating cycle and a heating power one by one;

[0018] Determining that the amount of food ingredients is within the range of the nominal portions, and selecting the corresponding heating cycle and heating power according to the nominal portion.

[0019] In one embodiment, the nominal portion is three. Three successively decreasing nominal portions are respectively defined as the first nominal portion, the second nominal portion, and the third nominal portion. The heating cycle corresponding to the first nominal portion is between 10 s and 60 s, the corresponding heating duration is 50% to 90% of the corresponding heating cycle, and the corresponding heating power is 80% to 100% of the rated power of the heating element.

[0020] In one embodiment, the heating cycle of the second nominal portion is between 10 s and 40 s, the corresponding heating duration is 30% to 90% of the heating cycle, and the corresponding heating power is between 40% and 80% of the rated power.

[0021] In one embodiment, the heating cycle of the third nominal portion is between 10 s and 30 s, the corresponding heating duration is 20% to 90% of the heating cycle, and the corresponding heating power is 20% to 40% of the rated power of the heating element.

[0022] Another aspect of the embodiments of the present application discloses a cooking appliance, which 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.

[0023] Another aspect of the embodiments of the present application discloses a storage medium, in which computer-executable instructions are stored. The computer-executable instructions are configured to execute the control method in any one of the above embodiments.

[0024] A control method, a cooking appliance, and a storage medium for a cooking appliance disclosed in an embodiment of the present application first obtain the amount of ingredients in the emulsification cavity, and then adjust the working parameters of the heating element based on this amount. For example, the heating cycle can be adjusted, or the heating power can be adjusted, or both the heating cycle and the heating power can be adjusted. In this way, it can be ensured that the fluid in the pressure cavity is in an intermittent boiling state, increasing the number and intensity of the boiling of the soup. On the one hand, it can cause the fat and protein in the ingredients to 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, adjusting the working parameters of the heating element according to the amount of ingredients can save energy consumption and reduce cooking time. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 FIG. is a schematic structural diagram of a cooking appliance provided by an embodiment of the present application;

[0026] Figure 2 is Figure 1 an exploded view of the pot body, emulsification pot, handle, and lid in

[0027] Figure 3 is Figure 1 a sectional view of the pot body, emulsification pot, handle, and lid in

[0028] Figure 4 FIG. is a schematic flowchart of a control method for a cooking appliance provided by an embodiment of the present application;

[0029] Figure 5 is a schematic curve diagram of temperature and time;

[0030] Figure 6 is a schematic curve diagram of power and time corresponding to the first nominal amount;

[0031] Figure 7 is a schematic curve diagram of power and time corresponding to the third nominal amount.

[0032] DESCRIPTION OF REFERENCE NUMERALS

[0033] Cooking appliance 100; Pot body 1; Cooking cavity 1a; Pressure cavity 1b; Access opening 1c; Emulsification pot 2; Emulsification cavity 2a; Drainage hole 2b; Injection part 21; Jet hole 21a; Support part 22; Water leakage hole 22a; Heating furnace 3; Handle 4; Lid 5. DETAILED DESCRIPTION

[0034] 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 specific implementation manner 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.

[0035] The present application will be further described in detail below with reference to the accompanying drawings and specific embodiments. Descriptions such as "first" and "second" in the embodiments of the present application are only for descriptive purposes and cannot be construed 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 specifically defined.

[0036] In the related art, the cooking control process of cooking appliances is fixed and cannot identify and match different ingredient portions, resulting in wasted energy and extra cooking time when cooking a small amount of ingredients, and often causing a lack of "cooking heat" and poor soup-making effect when facing a large amount of ingredients.

[0037] In view of this, on the one hand, an embodiment of the present application provides a control method for a cooking appliance 100. Please refer to Figures 1 to 3 , the cooking appliance 100 includes a pressure chamber 1b, an emulsification chamber 2a, a jet hole 21a, and a heating element. The jet hole 21a communicates the pressure chamber 1b and the emulsification chamber 2a, and the heating element is used to heat the pressure chamber 1b. Please refer to Figure 4 , the control method of the cooking appliance 100 includes:

[0038] S1. Obtain the portion of ingredients in the emulsification chamber;

[0039] S2. Adjust the working parameters of the heating element based on the portion of ingredients to cause the fluid in the pressure chamber to boil intermittently, where the working parameters include at least one of a heating cycle and a heating power.

[0040] Through research, it is found that the emulsification and thickening degree of the soup liquid is related to the states of fat, protein, and water in the soup. During the process of boiling the soup, meat foods will dissolve substances such as fat and protein. The fat density is relatively small and will float on the top of the soup liquid, showing an oil-water separation state. In this state, the soup liquid is relatively clear, which is often not the thick soup expected by users. However, protein has hydrophilic groups and lipophilic groups. Fat can combine with the lipophilic groups of protein, and the protein combined with fat can be better dissolved in water through the hydrophilic groups, so that the protein combined with fat can be more evenly dispersed in water, presenting an oil-water mixed emulsification state, thereby increasing the thickness of the soup. The reason why the soup liquid can form a nearly milky white thick soup after continuous tumbling for a long time is that during the long-term boiling and tumbling process of the soup liquid, the fat gradually combines with the protein. However, during the pure boiling process of the soup liquid, the combination speed of fat and protein is relatively slow, resulting in a lower emulsification degree and a slower emulsification speed of the soup liquid. Factors such as the extrusion and collision of fat and protein particles and the particle size of fat and protein have a greater impact on the combination speed of the lipophilic groups of fat and protein.

[0041] The cooking appliance 100 provided by the present application, under the heating action of the heating element, the soup liquid in the pressure chamber 1b will boil and generate high pressure. At this time, the soup liquid 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 soup liquid flowing through the jet holes 21a, the fat and protein in the soup liquid 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 liquid to produce a spraying and emulsifying effect. The spraying effect means that the soup liquid is sprayed into the emulsification chamber 2a after being accelerated by the jet holes 21a. That is to say, the jet holes 21a are holes that can allow the soup liquid, such as gas and / or liquid, to pass through the holes and form a spraying effect. The jet holes 21a enable the soup liquid to collide and impact relatively quickly to reduce the particle size of the fat and protein, which is beneficial for the lipophilic groups of the fat and protein to quickly combine. The protein combined with fat is dissolved in water through the hydrophilic group, promoting the protein to wrap the fat, or the fat to wrap the protein or water molecules, so that an oil-water mixed emulsified state can be formed relatively quickly, making the soup liquid present a good emulsifying effect and improving the consistency of the soup liquid in a relatively short time.

[0042] The control method of the cooking appliance 100 provided by the present application first obtains the amount of ingredients in the emulsification chamber 2a, and then adjusts the working parameters of the heating element based on this amount. For example, the heating cycle can be adjusted, or the heating power can be adjusted, or both the heating cycle and the heating power can be adjusted. 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 liquid. On the one hand, it can enable the fat and protein of the ingredients to be fully separated, promoting the protein to wrap the fat, or the fat to wrap the protein or water molecules, enhancing the emulsifying effect; on the other hand, adjusting the working parameters of the heating element according to the amount of ingredients can save energy consumption and reduce the cooking time.

[0043] It should be noted that the ingredients here refer to the internal substances in the emulsification chamber 2a, such as ribs, chicken, or potatoes, etc., mixed in water.

[0044] Exemplarily, in one embodiment, please refer to Figures 1 to 3 , the cooking appliance 100 includes a pot body 1 and an emulsifying pot 2. The pot body 1 forms a cooking chamber 1a. The emulsifying pot 2 is arranged in the cooking chamber 1a. A part of the bottom surface of the emulsifying pot 2 bulges upward to form a spraying part 21. A pressure chamber 1b is defined between the spraying part 21 and the bottom surface of the cooking chamber 1a. The spraying part 21 is formed with jet holes 21a. The emulsifying 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 increase the spraying intensity, and the stirring effect and emulsifying effect of the soup liquid are better.

[0045] Exemplarily, in one embodiment, the pot body 1 can be the pot body of a pressure cooker, the pot body of an electric rice cooker, a wok, or the like.

[0046] Exemplarily, in one embodiment, the shape of the cross-sectional area of the jet hole 21a is not limited. Exemplarily, the shape of the cross-sectional area of the jet hole 21a includes, but is not limited to, circular, oval, polygonal, or plum blossom-shaped, etc. A circular cross-sectional area shape is easier to process, has low cost, and stable forming.

[0047] 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 clusters are not parallel to each other, the cross-sectional area is a curved surface; when the streamline clusters are parallel straight lines, the cross-sectional area is a plane.

[0048] Exemplarily, in one embodiment, the shape of the jetting part 21 is not limited. For example, it can be circular, polygonal, or other special-shaped, etc.

[0049] In one embodiment, please refer to Figure 3 , the periphery of the bottom surface of the emulsifying pot 2 bulges downward to form a supporting part 22, and the other part of the bottom surface of the emulsifying pot 2 is the jetting part 21. The supporting part 22 surrounds the outer periphery of the jetting part 21. In this way, the supporting part 22 can support on the bottom surface of the cooking cavity 1a, improving the working stability of the emulsifying pot 2.

[0050] In one embodiment, the jet hole 21a includes a first jet hole and a second jet hole, and the second jet hole is located on the outer side of 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 more flavorful.

[0051] In one embodiment, please refer to Figure 3 , a water leakage hole 22a is formed on the bottom surface of the supporting part 22, and the water leakage hole 22a communicates with the emulsifying cavity 2a. Here, when the heating element heats the pot body 1, since the supporting part 22 supports on the bottom surface in the emulsifying cavity 2a, it may cause dry burning. However, in this application, by providing the water leakage hole 22a, the soup liquid in the emulsifying cavity 2a can flow through the surface of the supporting part 22 in contact with the emulsifying cavity 2a through the water leakage hole 22a, thereby preventing the situation of dry burning at this position and causing the pot to burn, and improving the taste of the soup liquid.

[0052] In one embodiment, please refer to Figure 1 and Figure 2, the cooking appliance 100 includes a heating furnace 3, and the heating furnace 3 includes a heating element which 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 chamber 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 chamber 1b to boiling in a relatively short time; on the other hand, the induction cooker has no open flame. By making the pot body 1 heat itself, it reduces heat transfer loss, 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 halogen cooker. On the one hand, the halogen cooker uses far-infrared technology and generates no radiation; on the other hand, the halogen cooker has a wider applicability and can be applicable to cooking appliances 100 such as iron, aluminum, tile, glass, and ceramic.

[0053] In one embodiment, please refer to Figure 2 and Figure 3 , drain holes 2b are formed on the circumferential side wall of the emulsifying pot 2, and the drain holes 2b communicate with the emulsifying cavity 2a. In this way, the emulsifying pot 2 can be used as a draining basket or a blanching basket, so that the liquid in the emulsifying cavity 2a, such as water, can quickly flow out through the drain holes 2b, the leaking holes 22a, and the jet holes 21a, and the usability is good.

[0054] 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 to provide a force application point for moving 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 it avoid interference with the pot body 1, but it can also facilitate the operation of the emulsifying pot 2 to more easily put the emulsifying pot 2 into the cooking cavity 1a or take out the emulsifying pot 2 from 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.

[0055] Exemplarily, in one embodiment, the number of the handles 4 is not limited. For example, it can be 4. 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 cavity 2a. In this way, the user can hold the handles 4 with both hands to reduce the situation of dropping.

[0056] Exemplarily, in one embodiment, please refer to Figure 2 and Figure 3, an access opening 1c communicating with the cooking cavity 1a is formed on the top side of the pot body 1. Users can add ingredients and water into the cooking cavity 1a through the access opening 1c. The cooking appliance 100 includes a lid body 5 which is covered on the access opening 1c. In this way, when cooking, covering the access opening 1c with the lid body 5 can prevent foreign objects from falling into the cooking cavity 1a.

[0057] Exemplarily, in one embodiment, a handle is provided on the upper surface of the lid body 5 for the convenience of users to pick up.

[0058] In one embodiment, S1, obtaining the amount of ingredients in the emulsification cavity includes:

[0059] S11, based on the set power of the heating element, obtaining the boiling duration required for the ingredients in the emulsification cavity to be heated from the base temperature to the boiling temperature, and calculating the ratio of the temperature change value to the boiling duration, where the temperature change value is the difference between the boiling temperature and the base temperature;

[0060] S12, looking up a mapping relationship table based on the ratio to obtain the amount of ingredients, where the mapping relationship table includes the corresponding relationship between the ratio and the amount of ingredients.

[0061] Exemplarily, the ingredients in the emulsification cavity 2a can be first heated from the base temperature to the boiling temperature at the rated power of the heating element. In this way, the time for obtaining the ratio can be reduced. According to the obtained ratio, look up the mapping relationship table to obtain the corresponding amount of ingredients. In this way, the amount of food can be obtained in a shorter time to save the time for obtaining the amount of ingredients.

[0062] It should be noted that the base temperature here can refer to the initial temperature of the ingredients in the emulsification cavity 2a before being heated by the heating element. For example, when a user uses boiling water to make soup, the base temperature here can be the temperature after the boiling water is mixed with the ingredients.

[0063] In one embodiment, the control method includes: S13, heating different amounts of ingredients from the same base temperature to the boiling temperature at the set power, and obtaining the corresponding ratios for each amount, and establishing the mapping relationship table.

[0064] By heating different amounts of ingredients from the same base temperature to the boiling temperature at the rated power of the heating element, calculating the ratios for each amount, and establishing the mapping relationship table, in this way, the sample capacity of the mapping relationship table can be expanded, so that in the subsequent search process, a more accurate amount of ingredients can be obtained based on the ratio, providing data support for obtaining the working parameters of the intermittent boiling of the ingredients in the subsequent process.

[0065] It can be understood that, please refer to Figure 5, The figure is a schematic diagram of the curve of temperature versus time. In the figure, a, b, and c represent three different amounts of ingredients. Among them, T0 is the base temperature and Tmax is the boiling temperature. It can be seen from the figure that on the premise that the heating power of the heating element remains unchanged and the boiling temperature remains unchanged, the more the amount of ingredients in the emulsification chamber 2a, the longer the time required to heat them to the boiling temperature. As a result, the ratio of the temperature difference change value to the boiling duration is smaller, that is, different ratios correspond to different amounts of ingredients. Therefore, according to the mapping relationship table, the amount of ingredients in the emulsification chamber 2a can be accurately obtained.

[0066] In one embodiment, the amount of ingredients is positively correlated with the heating cycle. That is to say, the larger the amount of ingredients, the larger the required heating cycle. In this way, it can be ensured that ingredients of different amounts can boil within their corresponding heating cycles, so as to better precipitate proteins and fats, and promote proteins to wrap fats, or fats to wrap proteins or water molecules, enhancing the emulsification effect.

[0067] In one embodiment, the heating cycle includes the heating duration and the non-heating duration. The amount of ingredients is positively correlated with the heating duration. That is to say, the larger the amount of ingredients, the longer the heating duration, and the smaller the amount of ingredients, the shorter the heating duration. In this way, it can be ensured that the ingredients boil during the heating duration, promoting the emulsification of the soup and reducing the cooking time. After heating and boiling, by stopping heating for a period of time, at this time, since the soup may be in a non-boiling or low-boiling state after stopping heating, in this way, the soup in the emulsification chamber 2a can flow back into the pressure chamber 1b through the jet holes 21a, avoiding the situation of the soup in the pressure chamber 1b being too little and causing the pot to burn. And when the soup in the emulsification chamber 2a flows back to the pressure chamber 1b through the jet holes 21a, a jetting effect will also occur, so as to further improve the emulsification effect of the soup.

[0068] In one embodiment, the amount of ingredients is positively correlated with the heating power. That is to say, the larger the amount of ingredients, the larger the heating power, and vice versa, the smaller the amount of ingredients, the smaller the heating power.

[0069] Exemplarily, in one embodiment, raising the temperature of the ingredients in the emulsification chamber 2a is related not only to the base temperature, heating power, amount of ingredients, and heating duration, but also to the following parameters. Please refer to Formula 1 and Formula 2: the heating efficiency of the heating element, that is, the energy efficiency of the heating element. For example, when other parameters remain unchanged, the higher the energy efficiency, the easier it is for the ingredients to reach the boiling point; the specific heat capacity of the ingredients. For example, when other parameters remain unchanged, the higher the energy efficiency, the smaller the specific heat capacity of the ingredients, and the easier it is for the ingredients to boil; the efficiency coefficient. For different pot bodies 1, their effective heating powers are different and are strongly related to the pot body 1.

[0070] T = T0 + k * t (Formula 1)

[0071] k = a * f * P / (Kc * M) (Equation 2)

[0072] Where, T is the temperature of the food ingredient, T0 is the base temperature, f is the heating efficiency, P is the heating power, Kc is the specific heat capacity of the food ingredient, M is the portion of the food ingredient, which also refers to the mass, a is the efficiency coefficient, and t is the heating duration.

[0073] In one embodiment, the control method includes: S3. Divide the capacity of the emulsifying chamber 2a into multiple nominal portions, and the nominal portion, the heating cycle, and the heating power correspond to each other one by one.

[0074] Exemplarily, it can be processed in a fuzzy manner. Divide the capacity of the emulsifying chamber 2a into multiple nominal portions, select a typical value within the range of each nominal portion, and then conduct a periodic boiling test on this typical value to obtain the optimal heating cycle and the best heating power. That is to say, the obtained optimal heating cycle and optimal heating power correspond to this nominal portion one by one

[0075] S4. Determine that the portion of the food ingredient is within the range of the nominal portion, and select the corresponding heating cycle and heating power according to the nominal portion.

[0076] Exemplarily, after obtaining the portion of the food ingredient to be cooked according to the mapping relation table, then determine which range of the nominal portion the portion of the food ingredient to be cooked falls into. After determining the nominal portion, the heating power and heating cycle corresponding to this nominal portion can be directly used to heat the food ingredient to be cooked.

[0077] In one embodiment, when the nominal portion increases, at least one of the corresponding heating cycle and the heating power increases. That is to say, when the nominal portion increases, it can be that the corresponding heating cycle increases, or the corresponding heating power increases, or both the corresponding heating cycle and heating power increase. In this way, stable intermittent boiling effects can be obtained for food ingredients of different portions.

[0078] In one embodiment, the nominal portion is three, and the three gradually decreasing nominal portions are respectively defined as the first nominal portion, the second nominal portion, and the third nominal portion. The heating cycle corresponding to the first nominal portion is between 10 s and 60 s, the corresponding heating duration is 20% to 90% of the corresponding heating cycle, and the corresponding heating power is 80% to 100% of the rated power of the heating element. Exemplarily, referring to the figure, when starting to work, the ingredients to be cooked are heated to the boiling temperature at a set power, and its ratio is obtained. Then, according to the mapping relation table, the portion corresponding to the ingredients to be cooked is determined. Then, it is determined which nominal portion range the portion falls into. For example, if the obtained ratio is small, it indicates that the amount of ingredients in the emulsification chamber 2a is large, that is, it falls into the range of the first nominal portion. Finally, the ingredients to be cooked are heated according to the heating cycle, heating duration, and heating power corresponding to the first nominal portion.

[0079] Exemplarily, the heating cycle corresponding to the first nominal portion can be 10 s, 15 s, 20 s, 25 s, 30 s, 35 s, 40 s, 45 s, 50 s, 55 s, or 60 s, etc.; the heating duration corresponding to the first nominal portion can be 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% of the corresponding heating cycle, etc.; the heating power corresponding to the first nominal portion can be 80%, 85%, 90%, 95%, or 100% of the rated power of the heating element, etc. In this way, by setting appropriate heating cycle, heating duration, and heating power, the ingredients in the range of the first nominal portion with a larger portion can reach the boiling effect while saving energy.

[0080] Exemplarily, in one embodiment, the range of the first nominal portion can be more than 60% of the capacity of the emulsification chamber 2a. For example, its typical value can be 5 L.

[0081] In one embodiment, the heating cycle of the second nominal portion is between 10 s and 50 s, the corresponding heating duration is 20% to 90% of the heating cycle, and the corresponding heating power is between 40% and 80% of the rated power. Exemplarily, the heating cycle corresponding to the second nominal portion can be 10 s, 15 s, 20 s, 25 s, 30 s, 35 s, 40 s, 45 s, or 50 s, etc.; the heating duration corresponding to the second nominal portion can be 20%, 30%, 40%, 50%, 60%, 70%, 80%, or 90% of the heating cycle, etc.; the heating power corresponding to the second nominal portion can be 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80% of the rated power, etc.

[0082] Exemplarily, in one embodiment, the range of the second nominal portion can be 40% to 60% of the capacity of the emulsification chamber 2a. For example, the typical value of the second nominal portion can be 3 L.

[0083] In one embodiment, the heating cycle of the third nominal portion is between 5 s and 30 s, the corresponding heating duration is 20% to 90% of the heating cycle, and the corresponding heating power is 20% to 40% of the rated power of the heating element. Exemplarily, the heating cycle corresponding to the third nominal portion can be 5 s, 10 s, 15 s, 20 s, 25 s, 30 s, etc.; the heating duration corresponding to the third nominal portion can be 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, or 90% of the heating cycle, etc.; the heating power corresponding to the third nominal portion can be 20%, 25%, 30%, 35%, or 40% of the rated power of the heating element, etc.

[0084] Exemplarily, in one embodiment, the range of the third nominal portion can be less than 40% of the capacity of the emulsifying chamber 2a. For example, a typical value of the third nominal portion can be 1.5 L.

[0085] Exemplarily, in one embodiment, the cooking duration of the food ingredients is between 1 h and 2 h. That is to say, within the cooking duration, the food ingredients in the emulsifying chamber 2a are heated at the heating power based on the heating cycle, so that the food ingredients in the emulsifying chamber 2a are in an intermittent boiling state. In this way, the emulsifying effect of the soup liquid can be enhanced, making the soup liquid more concentrated. In some embodiments, the cooking duration can be 1 h, 1.1 h, 1.2 h, 1.3 h, 1.4 h, 1.5 h, 1.6 h, 1.7 h, 1.8 h, 1.9 h, or 2 h, etc. By setting an appropriate cooking duration, the number of boiling times and the boiling intensity of the soup liquid can be made moderate. In this way, not only can the evaporation amount of the soup liquid be reduced, but also the purine concentration in the soup liquid can be reduced, reducing the body burden.

[0086] Exemplarily, in one embodiment, the temperature in the emulsifying chamber 2a is monitored in real time. After the temperature in the emulsifying chamber 2a exceeds the set temperature, the heating element will stop heating and send a reminder signal. For example, the reminder signal can be a protection code to remind the user to handle it.

[0087] Exemplarily, in one embodiment, the heating cycle is not less than the effective boiling time. Here, the effective boiling time refers to the rising cycle of the bubbles from generation to rising to the top of the soup liquid surface. In this way, the bubbles can fully disturb the soup liquid and promote the emulsification of the soup liquid.

[0088] Exemplarily, in one embodiment, the rising cycle of the bubbles is between 1 s and 5 s.

[0089] Exemplarily, in one embodiment, during the boiling duration, the ratio of the current heating temperature to the current heating time is obtained at preset time intervals. Then, the corresponding ingredient portions are obtained by looking up the mapping relation table based on these ratios. Finally, it is determined which nominal portion range the obtained ingredient portions fall into more, and then the ingredients to be cooked are heated based on the heating power and heating period corresponding to the nominal portion.

[0090] Exemplarily, in one embodiment, please refer to Figure 6 and Figure 7 , the figure is a schematic curve diagram of power versus time, where t1’ is the heating stop duration, t2’ is the heating duration, T’ is the heating period, t0 is the time when heating starts, t1 is the boiling duration. From Figure 6 is a schematic curve diagram of power versus time for the first nominal portion. It can be seen from the figure that the boiling duration t1 is longer, and both the heating duration t2’ and the heating period T’ are longer. Figure 7 is a schematic curve diagram of power versus time for the third nominal portion. From Figure 7 it can be seen that the boiling duration t1 is shorter, and the heating duration t2’ and the heating period T’ are shorter compared to Figure 6 .

[0091] 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.

[0092] On the other hand, a storage medium provided in an embodiment of the present application stores computer-executable instructions, and the computer-executable instructions are configured to execute the control method in any of the above embodiments.

[0093] It should be noted that the storage medium can be a read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), ferromagnetic random access memory (FRAM), flash memory, magnetic surface memory, optical disc, or compact disc read-only memory (CD-ROM), etc.; it can also be various electronic devices including one or any combination of the above memories, such as mobile phones, computers, tablet devices, personal digital assistants, etc.

[0094] As described above, only the preferred embodiments of the present application are given and are not used to limit the present application. For those skilled in the art, various changes and modifications can be made to the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present application are all included within 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, an emulsification chamber, a jet hole 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: obtaining the amount of ingredients in the emulsification chamber; adjusting the working parameters of the heating element based on the amount of ingredients so that the fluid in the pressure chamber boils intermittently, wherein the working parameters include at least one of a heating cycle and a heating power.

2. The control method according to claim 1, characterized in that, obtaining the amount of ingredients in the emulsification chamber includes: based on the set power of the heating element, obtaining the boiling duration required for the ingredients in the emulsification chamber to be heated from the base temperature to the boiling temperature, and calculating the ratio of the temperature change value to the boiling duration, wherein the temperature change value is the difference between the boiling temperature and the base temperature; looking up a mapping table based on the ratio to obtain the amount of ingredients, wherein the mapping table includes the corresponding relationship between the ratio and the amount of ingredients.

3. The control method according to claim 2, characterized in that, the control method includes: heating different amounts of ingredients from the same base temperature to the boiling temperature at the set power, and obtaining the corresponding ratios for each amount, and establishing the mapping table.

4. The control method according to claim 1, characterized in that, the amount of ingredients is positively correlated with the heating cycle.

5. The control method according to claim 1, characterized in that, the heating cycle includes a heating duration and a heating stop duration, and the amount of ingredients is positively correlated with the heating duration.

6. The control method according to claim 1, characterized in that, the amount of ingredients is positively correlated with the heating power.

7. The control method according to claim 1, characterized in that, the control method includes: dividing the capacity of the emulsification chamber into multiple nominal amounts, and the nominal amount, the heating cycle and the heating power correspond one by one; determining that the amount of ingredients is within the range of the nominal amount, and selecting the corresponding heating cycle and heating power according to the nominal amount.

8. The control method according to claim 7, characterized in that, the nominal amount is three, and three successively decreasing nominal amounts are respectively defined as a first nominal amount, a second nominal amount and a third nominal amount. The heating cycle corresponding to the first nominal amount is between 10 s and 60 s, the corresponding heating duration is 20% to 90% of the corresponding heating cycle, and the corresponding heating power is 80% to 100% of the rated power of the heating element.

9. The control method according to claim 8, characterized in that, the heating cycle of the second nominal amount is between 10 s and 50 s, the corresponding heating duration is 20% to 90% of the heating cycle, and the corresponding heating power is between 40% and 80% of the rated power.

10. The control method according to claim 8, characterized in that, The heating cycle of the third nominal portion is between 50 s and 30 s, the corresponding heating duration is 20% to 90% of the heating cycle, and the corresponding heating power is 20% to 40% of the rated power of the heating element.

11. A cooking appliance, characterized in that, the cooking appliance includes a memory and a processor, 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 10.

12. A storage medium, characterized in that, the storage medium stores computer-executable instructions, and the computer-executable instructions are configured to execute the control method described in any one of claims 1 to 10.

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