A control method of a cooking appliance, a cooking appliance, and a storage medium

Abstract

The application 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 emulsification cavity, a jet hole and a heating piece. The jet hole is communicated with the pressure cavity and the emulsification cavity. The heating piece is used for heating the pressure cavity. The control method comprises the following steps: obtaining a food material quantity in the emulsification cavity; and adjusting a working parameter of the heating piece based on the food material quantity, so that a fluid in the pressure cavity intermittently boils, wherein the working parameter comprises at least one of a heating period and a heating power. The control method of the cooking utensil, the cooking utensil and the storage medium provided by the application can strengthen emulsification of soup liquid.

Description

Technical Field

[0001] This application relates to the field of kitchen equipment technology, and more particularly to a control method for a cooking appliance, a cooking appliance, and a storage medium. Background Technology

[0002] Users often use cooking appliances to make soup, but existing appliances struggle to dissolve the nutrients from the ingredients into the broth, resulting in a light-colored and bland soup that doesn't meet user needs. While some technologies extend the heating time, this method can lead to excessively long heating times and an insufficiently concentrated broth. Summary of the Invention

[0003] In view of this, embodiments of this application aim to provide a method for controlling a cooking appliance, a cooking appliance, and a storage medium that can enhance the emulsification of soup liquids.

[0004] To achieve the above objectives, the technical solution of this application embodiment is implemented as follows:

[0005] This application discloses a control method for a cooking appliance, the cooking appliance including a pressure chamber, an emulsification chamber, a jetting orifice, and a heating element, the jetting orifice connecting the pressure chamber and the emulsification chamber, the heating element for heating the pressure chamber, and the control method including:

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

[0007] The operating parameters of the heating element are adjusted based on the amount of the ingredients to cause the fluid in the pressure chamber to boil intermittently, wherein the operating parameters include at least one of heating cycle and heating power.

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

[0009] Based on the set power of the heating element, the boiling time required for the food in the emulsification chamber to be heated from the base temperature to the boiling temperature is obtained, and the ratio of the temperature change value to the boiling time value is calculated, wherein the temperature change value is the difference between the boiling temperature and the base temperature.

[0010] The ingredient quantity is obtained by looking up the mapping table based on the ratio, wherein the mapping table includes the correspondence between the ratio and the ingredient quantity.

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

[0012] Different quantities of ingredients are heated from the same base temperature to the boiling temperature using the set power, and the ratio corresponding to each quantity is obtained to establish the mapping relationship 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 heating stop duration, and the amount of food 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] The capacity of the emulsification chamber is divided into multiple nominal portions, and the nominal portions, the heating cycle, and the heating power are in one-to-one correspondence.

[0018] The amount of the ingredient is determined to be within the nominal amount range, and the corresponding heating cycle and heating power are selected according to the nominal amount.

[0019] In one embodiment, the nominal quantity is three, and the three successively decreasing nominal quantities are defined as a first nominal quantity, a second nominal quantity, and a third nominal quantity, respectively. The heating cycle corresponding to the first nominal quantity is between 10s and 60s, the corresponding heating time 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 weight is between 10s and 50s, corresponding to a heating duration of 30% to 90% of the heating cycle, and a heating power of 40% to 80% of the rated power.

[0021] In one embodiment, the heating cycle of the third nominal weight is between 5s and 30s, corresponding to a heating duration of 20% to 90% of the heating cycle, and a heating power of 20% to 40% of the rated power of the heating element.

[0022] Another aspect of this application discloses a cooking appliance, which includes a memory and a processor. The memory is used to store one or more programs, which, when executed by the processor, enable the processor to implement the control method in any of the above embodiments.

[0023] In another aspect, this application discloses a storage medium storing computer-executable instructions configured to perform the control method in any of the above embodiments.

[0024] This application discloses a method for controlling a cooking appliance, a cooking appliance, and a storage medium. By first obtaining the amount of food in the emulsification chamber, and then adjusting the operating parameters of the heating element based on that amount, such as adjusting the heating cycle, the heating power, or both, the fluid in the pressure chamber can be kept in an intermittent boiling state. This increases the number and intensity of boiling, allowing the fat and protein in the food to be fully extracted, promoting the encapsulation of fat by protein or the encapsulation of protein or water molecules by fat, thus enhancing the emulsification effect. On the other hand, adjusting the operating parameters of the heating element according to the amount of food can save energy consumption and reduce cooking time. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the structure of a cooking utensil provided in an embodiment of this application;

[0026] Figure 2 for Figure 1 An exploded diagram of the pot body, emulsifying pot, handle, and lid.

[0027] Figure 3 for Figure 1 A cross-sectional diagram of the pot body, emulsifying pot, handle, and lid;

[0028] Figure 4 A flowchart illustrating a method for controlling a cooking appliance provided in an embodiment of this application;

[0029] Figure 5 This is a schematic diagram of the temperature versus time curve;

[0030] Figure 6 This is a schematic diagram of the power versus time curve corresponding to the first nominal weight.

[0031] Figure 7 This is a schematic diagram of the power versus time curve corresponding to the third nominal weight.

[0032] Explanation of reference numerals in the attached figures

[0033] Cooking utensil 100; pot body 1; cooking cavity 1a; pressure cavity 1b; loading and unloading port 1c; emulsifying pot 2; emulsifying cavity 2a; drain hole 2b; spraying part 21; jet hole 21a; support part 22; drain hole 22a; heating furnace 3; handle 4; lid 5. Detailed Implementation

[0034] It should be noted that, unless otherwise specified, the embodiments and technical features in the embodiments of this application can be combined with each other, and the detailed descriptions in the specific implementation should be understood as explanations of the purpose of this application and should not be regarded as undue limitations on this application.

[0035] The present application will now be described in further detail with reference to the accompanying drawings and specific embodiments. The terms "first," "second," etc., used in the embodiments of this application are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly including at least one feature. In the description of the embodiments of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0036] In related technologies, the cooking control process of cooking utensils is fixed and cannot identify and match different ingredient quantities. This results in wasted energy and extra cooking time when cooking small quantities of ingredients, and often leads to a lack of "heat control" when dealing with large quantities of ingredients, resulting in poor soup quality.

[0037] In view of this, one aspect of the embodiments of this 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 emulsifying chamber 2a, a jetting orifice 21a, and a heating element. The jetting orifice 21a connects the pressure chamber 1b and the emulsifying chamber 2a, and the heating element is used to heat the pressure chamber 1b. (See also...) Figure 4 The control methods for cooking appliance 100 include:

[0038] S1. Obtain the amount of food in the emulsification chamber;

[0039] S2. Adjust the operating parameters of the heating element based on the amount of the ingredients to make the fluid in the pressure chamber boil intermittently, wherein the operating parameters include at least one of heating cycle and heating power.

[0040] Research has found that the emulsification and thickness of a broth are related to the state of fat, protein, and water within it. During the cooking process, meat releases fat and protein. Fat, being less dense, floats on top, resulting in an oil-water separation. In this state, the broth is relatively clear, often not the thick broth consumers desire. Proteins, however, possess both hydrophilic and lipophilic groups. Fat can bind to the lipophilic groups of proteins, while the fat-bound proteins dissolve better in water through their hydrophilic groups. This allows the fat-bound proteins to disperse more evenly in the water, creating an oil-water emulsion and increasing the broth's thickness. The reason a broth can become nearly milky white after prolonged boiling is due to the gradual binding of fat and protein during this process. However, the binding rate of fat and protein is slower during pure boiling, resulting in a lower degree and slower emulsification rate. Factors such as the compression and collision of fat and protein particles, as well as the particle size of fat and protein, have a significant impact on the binding rate of the lipophilic groups of fat and protein.

[0041] The cooking appliance 100 provided in this application, under the heating action of the heating element, causes the soup in the pressure chamber 1b to boil and generate high pressure. At this time, the soup is sprayed into the emulsification chamber 2a at a high speed through the jet hole 21a. Since the volume of the jet hole 21a is smaller than the volume of the pressure chamber 1b, the fat and protein in the soup collide and impact continuously within the jet hole 21a as they flow through it, thereby reducing the particle size of the fat and protein. The jet hole 21a causes the soup to produce a jetting and emulsifying effect. The jetting effect refers to the soup being accelerated by the jet hole 21a and sprayed into the emulsification chamber 2a. In other words, the jet hole 21a is a hole that allows soup, such as gas and / or liquid, to pass through and form a jetting effect. The jet orifice 21a allows the soup to collide and impact more quickly, reducing the particle size of fat and protein. This facilitates the rapid binding of the lipophilic groups of fat and protein. Proteins bound to fat dissolve in water through their hydrophilic groups, promoting the encapsulation of fat by protein or the encapsulation of protein or water molecules by fat. This allows for the rapid formation of an oil-water emulsion, resulting in a better emulsification effect and increasing the viscosity of the soup in a relatively short time.

[0042] The control method of the cooking appliance 100 provided in this application first obtains the amount of food in the emulsification chamber 2a, and then adjusts the working parameters of the heating element based on the amount, such as adjusting the heating cycle, adjusting the heating power, or adjusting both the heating cycle and the heating power. In this way, the fluid in the pressure chamber 1b can be kept in an intermittent boiling state, which increases the number and intensity of boiling of the soup. On the one hand, it can make the fat and protein of the food fully separated, so that the protein coats the fat, or the fat coats the protein or water molecules, thus enhancing the emulsification effect. On the other hand, adjusting the working parameters of the heating element according to the amount of food can save energy consumption and reduce cooking time.

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

[0044] As an example, 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 has a cooking cavity 1a. The emulsifying pot 2 is disposed within the cooking cavity 1a. A portion of the bottom surface of the emulsifying pot 2 protrudes upward to form a spray section 21. A pressure cavity 1b is defined between the spray section 21 and the bottom surface of the cooking cavity 1a. The spray section 21 has a jet hole 21a. The emulsifying pot 2 has an emulsifying cavity 2a, and the jet hole 21a connects the emulsifying cavity 2a and the pressure cavity 1b. This increases the sealing of the pressure cavity 1b and, during heating, increases the pressure in the pressure cavity 1b, thereby increasing the spray intensity and improving the stirring and emulsification effects of the broth.

[0045] For example, in one embodiment, the pot body 1 can be the pot body of a pressure cooker, the pot body of a rice cooker, or a frying pan, etc.

[0046] In one embodiment, the shape of the flow cross-section of the jet orifice 21a is not limited. Examples include, but are not limited to, circular, elliptical, polygonal, or quincunx shapes. A circular flow cross-section is easier to process, less expensive, and provides stable forming.

[0047] It should be noted that the flow cross-section is a cross-section taken perpendicular to the streamline cluster, such as the fluid medium. When the streamline clusters are not parallel to each other, the flow cross-section is a curved surface; when the streamline clusters are parallel straight lines, the flow cross-section is a plane.

[0048] In one embodiment, for example, the shape of the spray section 21 is not limited; for example, it can be circular, polygonal, or other irregular shapes.

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

[0050] In one embodiment, the jet orifice 21a includes a first jet orifice and a second jet orifice, with the second jet orifice located radially outside the first jet orifice. By radially arranging the first and second jet orifices, the radial spray range of the liquid can be increased, ensuring that the entire emulsification chamber 2a is agitated by the sprayed boiling liquid and bubbles, resulting in more thorough mixing and no stagnant zones. At this point, the dissolved oils can be agitated by the boiling liquid and bubbles, dispersing them more fully in the liquid, resulting in a richer and more concentrated liquid.

[0051] In one embodiment, please refer to Figure 3 A drainage hole 22a is formed on the bottom surface of the support part 22, and the drainage hole 22a connects to the emulsification chamber 2a. Here, when the heating element heats the pot body 1, the bottom surface of the support part 22 supported in the emulsification chamber 2a may dry out. However, by providing the drainage hole 22a, the soup in the emulsification chamber 2a can flow through the drainage hole 22a to the surface of the support part 22 that contacts the emulsification chamber 2a, thereby preventing the area from dry out and causing the soup to burn, and improving the taste of the soup.

[0052] In one embodiment, please refer to Figure 1 and Figure 2The cooking appliance 100 includes a heating furnace 3, which includes a heating element located at least at the bottom of the pot body 1 and corresponding 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, such as an induction cooker. On the one hand, induction cookers heat up quickly, enabling the liquid in the pressure chamber 1b to boil in a relatively short time; on the other hand, induction cookers have no open flame, reducing heat transfer loss by heating the pot body 1 itself, resulting in high thermal efficiency, no exhaust emissions, and no noise, greatly improving the cooking environment; furthermore, induction cookers can precisely control the heating temperature, making the cooking process more stable and controllable. In some embodiments, the heating furnace 3 can also be an electric ceramic cooker. On the one hand, electric ceramic cookers use far-infrared technology and produce no radiation; on the other hand, electric ceramic cookers have wider applicability, suitable for cooking appliances 100 made of iron, aluminum, tiles, glass, and ceramics.

[0053] In one embodiment, please refer to Figure 2 and Figure 3 The emulsifying pot 2 has drainage holes 2b formed on its peripheral sidewall, which are connected to the emulsifying chamber 2a. In this way, the emulsifying pot 2 can be used as a drain basket or a blanching basket, so that the liquid such as water in the emulsifying chamber 2a can be quickly discharged through the drainage holes 2b, the drain holes 22a and the jet holes 21a, which makes it convenient to use.

[0054] In one embodiment, please refer to Figure 1 The cooking appliance 100 includes a handle 4, which is provided on the outer peripheral wall of the pot body 1 and / or the circumferential wall of the emulsification cavity 2a. Exemplarily, a handle 4 may be provided on the outer peripheral wall of the pot body 1, allowing the user to grip the handle 4 and apply force to move the pot body 1. In some embodiments, a handle 4 may be provided on the circumferential wall of the emulsification cavity 2a, which not only avoids interference with the pot body 1 but also facilitates operation of the emulsification pot 2, making it easier to place or remove the emulsification pot 2 from the cooking cavity 1a. In other embodiments, handles 4 may be provided on both the outer peripheral wall of the pot body 1 and the circumferential wall of the emulsification cavity 2a, increasing user convenience.

[0055] For example, 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 emulsification chamber 2a. In this way, the user can hold the handles 4 with both hands, reducing the possibility of the pot falling.

[0056] As an example, in one embodiment, please refer to Figure 2 and Figure 3The top side of the pot body 1 has an opening 1c that communicates with the cooking cavity 1a. The user can add ingredients and water into the cooking cavity 1a through the opening 1c. The cooking utensil 100 includes a lid 5, which covers the opening 1c. In this way, by covering the opening 1c with the lid 5, foreign objects can be prevented from falling into the cooking cavity 1a during cooking.

[0057] For example, in one embodiment, the upper surface of the cover 5 is provided with a cover 5 to facilitate the user's picking up.

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

[0059] S11. Based on the set power of the heating element, obtain the boiling time required for the food 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 time, wherein the temperature change value is the difference between the boiling temperature and the base temperature.

[0060] S12. Based on the ratio, look up the mapping relationship table to obtain the amount of the ingredients, wherein the mapping relationship table includes the correspondence between the ratio and the amount of the ingredients.

[0061] For example, the ingredients in the emulsification chamber 2a can be heated from the base temperature to the boiling temperature using the rated power of the heating element. This reduces the time required to obtain the ratio. The corresponding ingredient quantity is then obtained by looking up the mapping table based on the obtained ratio. This allows for obtaining the food quantity in a shorter time, saving time in the process.

[0062] It should be noted that the base temperature here can refer to the initial temperature of the ingredients in the emulsification chamber 2a before they are heated by the heating element. For example, when a user is making soup with boiling water, 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 with the set power, obtaining the ratio corresponding to each amount, and establishing the mapping relationship table.

[0064] By heating different quantities of ingredients from the same base temperature to the boiling temperature using the rated power of the heating element, and calculating the ratio of each quantity, a mapping table can be established. This expands the sample capacity of the mapping table, allowing for more accurate determination of ingredient quantities based on the ratios during subsequent searches, thus providing data support for obtaining the intermittent boiling parameters of the ingredients.

[0065] Understandably, please see Figure 5The figure shows a temperature versus time curve. In the figure, a, b, and c represent three different amounts of food. T0 is the base temperature, and Tmax is the boiling temperature. As can be seen from the figure, under the premise that the heating power of the heating element and the boiling temperature remain unchanged, the more food in the emulsification chamber 2a, the longer it takes to heat to the boiling temperature. As a result, the ratio of the temperature difference change value to the boiling time is smaller. That is, different ratios correspond to different amounts of food. Therefore, according to the mapping relationship table, the amount of food in the emulsification chamber 2a can be accurately obtained.

[0066] In one embodiment, the amount of food is positively correlated with the heating cycle. That is, the larger the amount of food, the longer the heating cycle is required. This ensures that different amounts of food can boil within their corresponding heating cycles, so as to better extract proteins and fats, promote the protein to coat the fat, or the fat to coat the protein or water molecules, and enhance the emulsification effect.

[0067] In one embodiment, the heating cycle includes a heating duration and a heating-off duration, with the amount of food being positively correlated with the heating duration. That is, the larger the amount of food, the longer the heating duration, and vice versa. This ensures that the food boils during the heating duration, promoting emulsification of the broth and reducing cooking time. After boiling, a period of heating is stopped. During this time, the broth may not be boiling or may be boiling at a low level. This allows the broth in the emulsification chamber 2a to flow back into the pressure chamber 1b through the jet hole 21a, preventing the broth in the pressure chamber 1b from becoming too low and causing the pot to burn. Furthermore, when the broth in the emulsification chamber 2a flows back into the pressure chamber 1b through the jet hole 21a, a spraying effect also occurs, further improving the emulsification effect.

[0068] In one embodiment, the amount of food is positively correlated with the heating power. That is, the larger the amount of food, the greater the heating power, and vice versa.

[0069] For example, in one embodiment, increasing the temperature of the food in the emulsification chamber 2a is related not only to the base temperature, heating power, food quantity, and heating time, but also to the following parameters, as shown in Formulas 1 and 2: the heating efficiency of the heating element, that is, the energy efficiency of the heating element. For example, with other parameters remaining unchanged, the higher the energy efficiency, the easier it is for the food to reach boiling; the specific heat capacity of the food. For example, with other parameters remaining unchanged, the higher the energy efficiency, the smaller the specific heat capacity of the food, and the easier it is for the food to boil; the efficiency coefficient, which has different effective heating power for different pot bodies 1 and is strongly correlated with the pot body 1.

[0070] (Formula 1)

[0071] (Formula 2)

[0072] Where T is the temperature of the food, T0 is the base temperature, f is the heating efficiency, P is the heating power, Kc is the specific heat capacity of the food, M is the weight of the food (also referred to as mass), a is the efficiency coefficient, and t is the heating time.

[0073] In one embodiment, the control method includes: S3, dividing the capacity of the emulsification chamber 2a into multiple nominal portions, wherein the nominal portions, the heating cycle, and the heating power correspond one-to-one.

[0074] For example, fuzzy processing can be used, dividing the emulsification chamber 2a into multiple nominal portions based on its capacity. A typical value is selected within the range of each nominal portion, and then periodic boiling tests are performed on this typical value to obtain the optimal heating cycle and the best heating power. In other words, the obtained optimal heating cycle and optimal heating power correspond one-to-one with the nominal portion.

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

[0076] For example, after obtaining the amount of ingredients to be cooked according to the mapping table, it is then determined which nominal portion size the amount of ingredients to be cooked falls into. After determining the nominal portion size, the heating power and heating cycle corresponding to that nominal portion size can be used directly to heat the ingredients to be cooked.

[0077] In one embodiment, increasing the nominal weight corresponds to increasing at least one of the heating cycle and the heating power. That is, increasing the nominal weight can mean increasing the heating cycle, increasing the heating power, or both, thus ensuring a stable intermittent boiling effect for different weights of food.

[0078] In one embodiment, the nominal quantity is three, and the three successively decreasing nominal quantities are defined as the first nominal quantity, the second nominal quantity, and the third nominal quantity, respectively. The heating cycle corresponding to the first nominal quantity is between 10s and 60s, the corresponding heating time 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. For example, referring to the figure, when the operation starts, the ingredients to be cooked are heated to the boiling temperature at the set power, and their ratio is obtained. Then, according to the mapping relationship table, the quantity corresponding to the ingredients to be cooked is determined, and then it is determined which nominal quantity range this quantity falls into. For example, if the obtained ratio is small, it indicates that the quantity of ingredients in the emulsification chamber 2a is large, that is, it falls into the range of the first nominal quantity. Finally, the ingredients to be cooked are heated according to the heating cycle, heating time, and heating power corresponding to the first nominal quantity.

[0079] For example, the heating cycle corresponding to the first nominal portion can be 10s, 15s, 20s, 25s, 30s, 35s, 40s, 45s, 50s, 55s, or 60s, 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 cycles, heating durations, and heating power, food within the first nominal portion range with a large quantity can achieve a boiling effect while saving energy.

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

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

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

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

[0084] For example, in one embodiment, the range of the third nominal amount may be less than 40% of the capacity of the emulsification chamber 2a, for example, a typical value of the third nominal amount may be 1.5L.

[0085] For example, in one embodiment, the cooking time for the ingredients is between 1 hour and 2 hours. That is, during the cooking time, the ingredients in the emulsification chamber 2a are heated with heating power based on the heating cycle, causing the ingredients in the emulsification chamber 2a to be in an intermittent boiling state. This can enhance the emulsification effect of the soup, making the soup more concentrated. In some embodiments, the cooking time can be 1 hour, 1.1 hours, 1.2 hours, 1.3 hours, 1.4 hours, 1.5 hours, 1.6 hours, 1.7 hours, 1.8 hours, 1.9 hours, or 2 hours, etc. By setting an appropriate cooking time, the number of boiling times and the boiling intensity of the soup can be moderate. This can not only reduce the evaporation of the soup, but also reduce the purine concentration in the soup, reducing the burden on the body.

[0086] For example, in one embodiment, the temperature inside the emulsification chamber 2a is monitored in real time. Once the temperature inside the emulsification chamber 2a exceeds the set temperature, the heating element will stop heating and issue a reminder signal. For example, the reminder signal may be a protection code to remind the user to take action.

[0087] For example, in one embodiment, the heating cycle is not less than the effective boiling time. Here, the effective boiling time refers to the rising period from the generation of bubbles to the top of the soup surface, so that the bubbles can fully agitate the soup and promote emulsification.

[0088] In one exemplary embodiment, the rising period of the bubble is between 1 second and 5 seconds.

[0089] For example, in one embodiment, the ratio of the current heating temperature to the current heating time is obtained every preset time interval within the boiling time. Then, the corresponding ingredient portions are obtained by looking up the mapping table according to these ratios. Finally, it is determined which nominal portion range the obtained ingredient portions fall into most often. Then, the ingredients to be cooked are heated based on the heating power and heating cycle corresponding to the nominal portion.

[0090] As an example, in one embodiment, please refer to Figure 6 and Figure 7 The figure shows a power versus time curve, where t1' is the duration of heating off, t2' is the duration of heating, T' is the heating cycle, t0 is the initial heating time, and t1 is the boiling time. Figure 6 The graph shows the power versus time curves for the first nominal weight. It can be seen that the boiling time t1 is relatively long, as are the heating time t2' and the heating cycle T'. Figure 7 This is a schematic diagram of the power versus time curve for the third nominal weight. Figure 7 It can be seen that the boiling time t1 is relatively short, while the heating time t2' and heating period T' are relatively short compared to the boiling time t1. Figure 6 They are all relatively short.

[0091] In one embodiment, the cooking appliance 100 includes a memory and a processor. The memory stores one or more programs that, when executed by the processor, enable the processor to implement the control method described in any of the above embodiments.

[0092] Another aspect of this application provides a storage medium storing computer-executable instructions 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), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), an electrically erasable programmable read-only memory (EEPROM), a magnetic 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 can also be various electronic devices that include one or any combination of the above-mentioned memories, such as mobile phones, computers, tablet devices, personal digital assistants, etc.

[0094] The above description is merely a preferred embodiment of this application and is not intended to limit the application. Various modifications and variations can be made to this application by those skilled in the art. All modifications, equivalent substitutions, improvements, etc., within the spirit and principles of this application are included within the scope of protection of this application.

Claims

1. A method for controlling a cooking utensil, characterized in that, The cooking appliance includes a pressure chamber, an emulsification chamber, a jetting orifice, and a heating element. The jetting orifice connects the pressure chamber and the emulsification chamber. The heating element is used to heat the pressure chamber. The control method includes: Obtain the amount of food ingredients in the emulsification chamber; The operating parameters of the heating element are adjusted based on the amount of the ingredients to cause the fluid in the pressure chamber to boil intermittently and be sprayed from the jet orifice into the emulsification chamber. During the flow of the fluid through the jet orifice, the proteins and fats in the fluid collide within the jet orifice to reduce the particle size of the fats and proteins, allowing the lipophilic groups of the proteins to combine with the fats and dissolve in the fluid. The operating parameters include at least one of heating cycle and heating power.

2. The control method according to claim 1, characterized in that, Obtaining the amount of food in the emulsification chamber includes: Based on the set power of the heating element, the boiling time required for the food in the emulsification chamber to be heated from the base temperature to the boiling temperature is obtained, and the ratio of the temperature change value to the boiling time value is calculated, wherein the temperature change value is the difference between the boiling temperature and the base temperature. The ingredient quantity is obtained by looking up the mapping table based on the ratio, wherein the mapping table includes the correspondence between the ratio and the ingredient quantity.

3. The control method according to claim 2, characterized in that, The control method includes: Different quantities of ingredients are heated from the same base temperature to the boiling temperature using the set power, and the ratio corresponding to each quantity is obtained to establish the mapping relationship 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 heating time and heating stop time, and the amount of food is positively correlated with the heating time.

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

7. The control method according to claim 1, characterized in that, The control method includes: The capacity of the emulsification chamber is divided into multiple nominal portions, and the nominal portions, the heating cycle, and the heating power are in one-to-one correspondence. The amount of the ingredient is determined to be within the nominal amount range, and the corresponding heating cycle and heating power are selected according to the nominal amount.

8. The control method according to claim 7, characterized in that, The nominal quantity is three, and the three nominal quantities that decrease sequentially are defined as the first nominal quantity, the second nominal quantity and the third nominal quantity, respectively. The heating cycle corresponding to the first nominal quantity is between 10s and 60s, the corresponding heating time 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 for the second nominal weight is between 10s and 50s, corresponding to a heating duration of 20% to 90% of the heating cycle, and a heating power of 40% to 80% of the rated power.

10. The control method according to claim 8, characterized in that, The heating cycle of the third nominal weight is between 5s and 30s, corresponding to a heating duration of 20% to 90% of the heating cycle, and a heating power of 20% to 40% of the rated power of the heating element.

11. A cooking utensil, characterized in that, The cooking appliance includes a memory and a processor, the memory being used to store one or more programs, which, when executed by the processor, cause the processor to implement the control method according to any one of claims 1 to 10.

12. A storage medium, characterized in that, The storage medium stores computer-executable instructions configured to perform the control method according to any one of claims 1 to 10.

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