Cooking control method of pressure cooking utensil

Abstract

The invention discloses a cooking control method of a pressure cooking utensil, which not only can realize obtaining of fragrant dishes or soup porridge with soup and food materials fully fused on a low-cost pressure cooker, but also can realize a normal-pressure or micro-pressure boiling and stewing process on the pressure cooker, and ensures that the soup does not overflow in the cooking process and the cover is safely opened. The cooking control method comprises the following steps: a pressure cooking stage; in the boiling stage, the heating device is continuously or intermittently started, the cooling device is started, and the exhaust channel is in an open or intermittent open state, so that the food materials in the cooking cavity are in a continuous boiling or intermittent boiling state; and in the heat balance stage, the heating device stops heating, the cooling device is started, the floater sinks, and the exhaust channel is in an open state until the preset cooling duration is reached.

Description

Technical Field

[0001] The present invention belongs to the technical field of household appliances, and particularly relates to a cooking control method for a pressure cooking appliance. Background Art

[0002] Pressure cooking appliances can achieve rapid and soft cooking of soups and porridges in a sealed cooking cavity due to high-temperature and high-pressure cooking, and are deeply loved by users. However, since cooking must be carried out in a sealed high-pressure environment, the ingredients cannot boil, resulting in the separation of ingredients from the soup, the ingredients cannot fully absorb the flavor of the soup, and the soup is not thick, which greatly affects the cooking taste. Especially when cooking porridge, the separation of rice grains from the soup is more obvious, resulting in the inability to fully stimulate and release the rice oil of the rice grains and the lack of fragrance, and the soup is watery and not fragrant, seriously affecting the edible taste, which has also become a major pain point of pressure cooking appliances.

[0003] In order to solve the problem that the soup and ingredients in a pressure cooker cannot be fully integrated during high-pressure soup cooking, and thus the ingredients cannot be flavored and the soup cannot be thickened; existing high-end pressure cookers use a solenoid valve structure to drive an exhaust weight, and during the pressure-holding stage, the solenoid valve is controlled by an electronic control program to be intermittently opened, so that the exhaust weight is intermittently lifted to achieve intermittent boiling, thereby accelerating the fusion of ingredients and soup to improve the taste of the cooked ingredients. However, this method is not only expensive, but also due to forced instantaneous air convection with the atmosphere in a high-pressure environment, the surface of the soup boils violently, making it very easy to overflow the pot, so long-term boiling cannot be achieved, that is, the rolling and fusion of the soup and ingredients cannot be fully realized. Moreover, after high pressure, there is still a long pressure-relief stage, during which the soup no longer boils, resulting in the re-separation of the soup and ingredients. When cooking is completed, the ingredients and soup are still separated, and the soup is not thick and the taste of the ingredients is poor.

[0004] Furthermore, for ingredients with strong viscosity, such as pig's trotters, especially for cooking porridge ingredients, due to their inherent viscosity, if the exhaust weight is lifted during the pressurized stage, the probability of overflowing the pot will increase significantly. Moreover, due to the viscous substance adhering to the float, the float may not sink, resulting in the inability to open the lid.

[0005] In addition, when using a pressure cooking appliance to cook ingredients, pressure cooking makes it impossible to add ingredients at different times, resulting in overcooking of some ingredients and greatly affecting the taste of the cooked ingredients. If the lid is opened to add vegetables after reducing the pressure halfway and then cooking again, at least two pressure-increase - pressure-holding - pressure-relief cooking processes are required, resulting in a very long cooking time and the separation of ingredients and soup, with a poor taste. Summary of the Invention

[0006] The present invention provides a cooking control method for a pressure cooking appliance to solve at least one of the above technical problems.

[0007] The technical solution adopted by the present invention is as follows:

[0008] A cooking control method for a pressure cooking appliance, the pressure cooking appliance comprising a lid, a pot body, a heating device and a cooling device; the lid seals the pot body to form a cooking cavity; the cooling device is used to rapidly cool the cooking cavity; the lid comprises a float and an exhaust passage, the float is vertically movable relative to the lid to close or open the exhaust passage to form a barrier or communication between the cooking cavity and the outside; the cooking control method comprises the following cooking stages:

[0009] Pressurized cooking stage: including a pressure increasing stage, a pressure maintaining stage and a pressure reducing stage; in the pressure reducing stage, the pressure value in the cooking cavity drops to a preset cooking pressure P1, the preset cooking pressure P1 is the atmospheric pressure value P0 or the preset cooking pressure P1 ≤ P0 + 10Kpa;

[0010] Boiling stage: the heating device is continuously or intermittently turned on, the cooling device is turned on, and the exhaust passage is in an open or intermittently open state, so that the food materials in the cooking cavity are in a continuous boiling or intermittent boiling state;

[0011] Thermal equilibrium stage: the heating device stops heating, the cooling device is turned on, the float sinks, and the exhaust passage is in an open state until a preset cooling duration is reached.

[0012] As a preferred embodiment of the present invention, in the boiling stage, the pressure cooking appliance performs normal pressure boiling, or the pressure cooking appliance performs micro-pressure boiling, or the pressure cooking appliance alternately performs normal pressure boiling and micro-pressure boiling; when performing micro-pressure boiling, the pressure in the cooking cavity is P2, P2 ≤ P0 + 10Kpa.

[0013] As a preferred embodiment of the present invention, in the thermal equilibrium stage, the preset cooling duration includes a float sinking holding duration T1, T1 ≥ 5S.

[0014] As a preferred embodiment of the present invention, the cooling device is a fan.

[0015] As a preferred embodiment of the present invention, the rotation speed of the fan in the boiling stage is not less than the rotation speed of the fan in the thermal equilibrium stage.

[0016] As a preferred embodiment of the present invention, the cooking duration of the boiling stage is T2, 1min < T2 ≤ 20min.

[0017] As a preferred embodiment of the present invention, the cooking control method further includes an intermediate lid-opening stage, which is set after the pressure reduction stage is completed; or is set during the boiling stage; during the intermediate lid-opening stage, the pressure in the cooking cavity is the atmospheric pressure value P0.

[0018] As a preferred embodiment of the present invention, when an intermediate lid-opening signal is detected, the cooling device is turned off, or the cooling device is turned off after a preset time T3 until the lid-closing signal is detected and then the cooling device is started again.

[0019] As a preferred embodiment of the present invention, during the pressure reduction stage, the cooling device is continuously or intermittently turned on.

[0020] As a preferred embodiment of the present invention, the pot lid is removably placed on the pot body; the pressure cooking appliance further includes a support cantilever hinged to the pot body, the pot lid is detachably connected to the support cantilever, and the cooling device is arranged on the support cantilever.

[0021] Due to the adoption of the above technical solutions, the beneficial effects obtained by the present invention are as follows:

[0022] 1. For the cooking control method of the pressure cooking appliance of the present invention, first, pressure cooking is performed, and after the pressure cooking is completed, the boiling stage is further performed. It can not only obtain fast and soft ingredients through pressure cooking, but also perform a boiling and stewing process similar to that of a stew pot before the end of cooking to achieve the flavoring and strong aroma of the ingredients, and realize the full fusion and flavoring of the ingredients and the soup when opening the lid after cooking is completed, so as to achieve a strong-smelling food. Specifically, after the pressure cooking stage is executed and the pressure cooking appliance completes the cooking in the pressure reduction stage and enters the boiling stage. In this stage, the heating device is continuously or intermittently turned on, and the cooling device is continuously turned on, or alternately turned on relative to the heating device, or turned on successively relative to the heating state. The cooling device will timely cool the excess heat generated by the heating device without the need for other electric control components or other operations, so that the exhaust passage can be in a continuously open or intermittently open state to ensure that the cooking cavity can be in a continuous boiling or intermittent boiling state, and further ensure that the ingredients and the soup in the cooking cavity are fully tumbling and blending with each other. And this boiling stage is set after the pressure cooking stage, that is, the ingredients are already relatively soft. Performing the boiling stage cooking after this stage can, on the one hand, ensure the uniform heating of the ingredients and the soup, as well as the full fusion and flavoring of the ingredients and the soup, so as to achieve a strong-smelling food; on the other hand, since the exhaust passage is in an open or intermittently open state, the pressure in the cooking cavity is thus at normal pressure or a slightly pressurized state. In this normal pressure and extremely low pressure state, combined with the opening of the cooling device, it can ensure that the pressure in the cooking cavity no longer executes the pressure increasing program, but executes the boiling and stewing cooking at normal pressure or slightly pressurized state, thus solving the problem of overflow caused by exhaust boiling under high pressure in the existing pressure cooker.

[0023] After the boiling stage is completed, the food and soup in the cooking cavity have been fully integrated. Because the boiling stage has just ended, the heating device still has residual temperature and the cooking food will continue to generate hot steam, so the food and soup in the cooking cavity will still have a delayed boiling stage. During this stage, the hot steam in the cooking cavity may lift the float again. If the user opens the lid immediately at this time, the user may not be able to open the lid; or if the user opens the lid at this time, the violently boiling soup may cause the user to be scalded. Therefore, after the pressure cooking device completes the boiling stage, it executes the thermal balance stage. During this stage, the heating device stops heating and the cooling device is turned on to cool the food and hot steam in the cooking cavity, so as to ensure that the float remains in a sinking state and the exhaust channel is open, so as to prevent the float in the cooking cavity from being lifted up and pressed up again, causing the problem of being unable to open the lid; and to prevent the food in the cooking cavity from being in a violent boiling state and a large amount of hot steam overflowing and scalding.

[0024] In summary, the technical solution of the present invention can not only achieve the goal of obtaining rich and fragrant dishes or soups with a full blend of soup and ingredients in a low-cost pressure cooker, but also can realize the boiling and stewing process at normal pressure or micro-pressure in the pressure cooker, ensure that the pot does not overflow during the cooking process, and achieve safe opening of the lid.

[0025] 2. After the pressure cooking stage is completed, the pressure in the cooking cavity is at atmospheric pressure or in a low pressure state, and then enters the boiling stage. In this stage, the exhaust channel can be kept open through the cooperation of the cooling device and the heating device, that is, the float remains in a sinking state, so that the cooking cavity is in a state of normal pressure boiling. Cooking in this way can form pressure cooking and then normal pressure boiling and stewing cooking, so that the pressure cooker can not only realize rapid pressure cooking in the early stage, but also achieve the full flavor and rich aroma of the stew pot, which not only greatly saves cooking time, but also can make the ingredients and soup thicker and more fragrant.

[0026] During the boiling stage, the pressure cooking appliance can also execute normal pressure boiling and micro-pressure boiling alternately, or it can execute micro-pressure boiling. This further simplifies the coordination difficulty of the cooling device and the heating device. In ordinary low-end pressure cookers, only by identifying the changes in the pressure value or temperature value in the pot, the opening time or coordination relationship of the heating device and the cooling device is controlled to achieve continuous boiling or intermittent boiling, thereby reducing the control accuracy of the heating device and the cooling device and reducing costs. The micro-pressure cooking environment can also achieve the full integration of ingredients and soup more quickly.

[0027] 3. During the thermal equilibrium stage, the heating device stops heating. At this time, the heat in the cooking cavity comes from the residual heat of the heating device and the hot steam generated by the ingredients that have just finished boiling or are still boiling. The combined effect of the two may cause the float to be lifted again, making the cooking cavity in a sealed state. Therefore, during the thermal equilibrium stage, the cooling device is turned on to reduce the temperature and heat in the cooking cavity. At this time, the float is in a critical state of floating and sinking. If the cooling device is turned off at this time, the float may be lifted again, resulting in the phenomenon that the lid cannot be opened. Therefore, by setting the preset cooling duration to include the float sinking holding duration T1, and T1 is not less than 5S, it is determined that the float has completely sunk and will not be lifted again to seal the exhaust passage, realizing safe lid opening.

[0028] 4. Cooling is achieved through a fan, which is low-cost and easy to control. And during the boiling stage, the heat in the cooking cavity is generated fastest and most. At this time, if the boiling in the cooking cavity is maintained, the refrigeration device needs to refrigerate or absorb as much heat as possible to achieve the balance between the generated heat and the refrigerated heat. Otherwise, the float will be lifted for pressure cooking. Therefore, the fan speed is the highest during the boiling stage. During the thermal equilibrium stage, since the heating device has stopped heating, the heat in the cooking cavity mainly comes from the residual heat of the heating device and the hot steam of the cooking ingredients. The heat generated is less than that generated during the boiling stage. Therefore, the fan speed can be no greater than the fan speed during the boiling stage to achieve the balance between the heat generated in the cooking cavity and the heat refrigerated and absorbed, so as to maintain the exhaust passage always open, the float remains sunk, and a safe and anti-scalding lid opening experience is realized.

[0029] 5. In the present invention, the cooking duration of the boiling stage is between 1 minute and 20 minutes to select an appropriate boiling duration according to different ingredients and achieve the best boiling and stewing effect.

[0030] 6. Through the action of the cooling device, the pressure in the cooking cavity can be maintained at the atmospheric pressure value P0 after the pressure reduction stage is completed or during the boiling stage, realizing normal pressure cooking. During this stage, the lid can be opened midway to add ingredients midway. There is no need for secondary pressure reduction and pressurization, which can not only save cooking time, but also the cooking after adding ingredients midway is still in the boiling stage, which is easier to control the cooking time, does not require long-term simmering, and will not cause problems such as overcooked and discolored dishes. In addition, since opening the lid midway means in the normal pressure cooking state, multiple lid openings midway can be realized for batchwise ingredient addition midway, which is more practical and easy to operate in cooking.

[0031] 7. When a signal of opening the lid during cooking is recognized, the cooling device is closed or closed after reaching the preset time T3. Since when the signal of opening the lid during cooking can be recognized, that is, the pressure in the cooking cavity is the atmospheric pressure value P0, there is no need to perform the operations of reducing the pressure and lowering the temperature in the cooking cavity anymore. Therefore, the cooling device can be closed. When the signal of closing the lid again is detected, in order to achieve boiling cooking or normal pressure cooking, the cooling device is started again.

[0032] Alternatively, the cooling device is closed after delaying the preset time T3. Since the soup liquid in the cooking cavity will be in a boiling state when opening the lid during the boiling stage, it is easy for the user to be scalded by the liquid splashed by the boiling of the soup liquid when opening the lid at this time. In order to avoid this situation, after the user performs the operation of opening the lid during cooking, the cooling device is continuously started for T3 and then closed, which can effectively weaken the boiling state of the soup liquid and prevent scalding. After reaching the duration of T3, the cooling device is closed again. And when the signal of closing the lid again is detected, in order to achieve boiling cooking or normal pressure cooking, the cooling device is started again.

[0033] 8. The opening of the cooling device can also shorten the duration of the pressure reduction stage. By continuously or intermittently opening the cooling device during the pressure reduction stage, rapid pressure reduction can be achieved, and rapid cooking of the pressure cooking appliance can be realized.

[0034] 9. The present invention also provides a pressure cooking appliance, wherein the lid is removably placed on the pot body; the pressure cooking appliance further includes a support cantilever hinged to the pot body, the lid is detachably connected to the support cantilever, and the cooling device is arranged on the support cantilever. Thus, the lid can be detached, and at the same time, the cooling device is arranged on the support cantilever, which can achieve the fastest and optimal heat absorption and refrigeration of the upper part of the pot body and the position close to the exhaust passage, thereby keeping the exhaust passage open and preventing excessive heat absorption and refrigeration of the bottom heating device or the bottom food materials, which affects the efficiency of temperature reduction and pressure reduction. Description of the Drawings

[0035] The drawings described herein are used to provide a further understanding of the present application, and constitute a part of the present application. The schematic embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation to the present application. In the drawings:

[0036] Figure 1 is a flow curve of a cooking control method of a pressure cooking appliance provided by an embodiment of the present application;

[0037] Figure 2 is a flow curve of a cooking control method of a pressure cooking appliance provided by an embodiment of the present application;

[0038] Figure 3 is a flow curve of a cooking control method of a pressure cooking appliance provided by an embodiment of the present application;

[0039] Figure 4 A schematic cross-sectional view of the structure of a pressure cooking appliance provided by an embodiment of the present application;

[0040] Figure 5 A schematic cross-sectional view of the structure of a pressure cooking appliance provided by an embodiment of the present application;

[0041] Figure 6 is Figure 5 A schematic cross-sectional view of the separated state of the pot lid and the support cantilever of

[0042] Wherein:

[0043] 1. Pot body; 2. Pot lid; 3. Support cantilever; 4. Cooling device; 5. Heating device;

[0044] 10. Cooking cavity; 21. Float; 22. Exhaust passage; 41. Fan. Detailed implementation manners

[0045] In order to more clearly illustrate the overall concept of the present application, the following will be described in detail by way of examples with reference to the accompanying drawings of the specification.

[0046] In the following description, many specific details are set forth in order to fully understand the present application. However, the present application may be implemented in other ways different from those described herein. Therefore, the protection scope of the present application is not limited by the specific embodiments disclosed below.

[0047] In addition, in the description of the present application, it should be understood that the orientation or positional relationship indicated by the terms "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus cannot be construed as a limitation of the present invention.

[0048] In the present application, unless otherwise clearly specified and defined, the terms "mounted", "connected", "connected", "fixed", etc. should be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or integrated; it may be a mechanical connection, an electrical connection, or a communication; it may be directly connected, or indirectly connected through an intermediate medium, and may be the internal communication of two elements or the interaction relationship between two elements. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0049] In this application, unless otherwise clearly specified and defined, the first feature being "on" or "under" the second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to terms such as "embodiment", "example", "an embodiment", "example" or "specific example" means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of this application. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0050] The solutions in the embodiments of this application will be explained below with reference to the accompanying drawings.

[0051] As Figures 4 - 6 shown, the pressure cooking appliance of this application includes a pot lid 2, a pot body 1, a heating device 5 and a cooling device 4; the pot lid 2 seals the pot body 1 to form a cooking cavity 10; the cooling device 4 is used to quickly cool down the cooking cavity 10; the pot lid 2 includes a float 21 and an exhaust passage 22, and the float 21 can float up and down relative to the pot lid 2 to close or open the exhaust passage 22 to form a barrier or connection between the cooking cavity 10 and the outside. The cooling device 4 can be arranged on the pot body 1 or on the pot lid 2.

[0052] Figure 1 It is a cooking control method curve of a pressure cooking appliance provided by an embodiment of this application. As Figure 1 shown, the cooking control method provided by the embodiment of this application at least includes the following execution steps:

[0053] The pressure cooking stage includes a pressure increasing stage S1, a pressure maintaining stage S2, and a pressure reducing stage S3. In the pressure reducing stage S3, the pressure value in the cooking cavity 10 drops to a preset cooking pressure P1, and the preset cooking pressure P1 is the atmospheric pressure value P0 or the preset cooking pressure P1 ≤ P0 + 10 Kpa; in this embodiment, in the pressure reducing stage S3, the pressure value in the cooking cavity 10 drops to the atmospheric pressure value P0.

[0054] The boiling stage S4: The heating device 5 is continuously or intermittently turned on, the cooling device 4 is turned on, and the exhaust passage 22 is in an open or intermittently open state, so that the ingredients in the cooking cavity 10 are in a continuous boiling or intermittent boiling state;

[0055] The thermal equilibrium stage S5: The heating device 5 stops heating, the cooling device 4 is turned on, the float sinks, and the exhaust passage 22 is in an open state until a preset cooling duration is reached.

[0056] The cooking control method of the pressure cooking appliance in this embodiment first executes the pressurized cooking stages S1 - S3. After completing the pressure reduction stage S3, the pressure value P1 in the cooking cavity 10 drops to the atmospheric pressure value P0, that is, at this time the cooking cavity 10 is in an atmospheric pressure state, and then the boiling stage S4 is executed. In a pressure cooking appliance, since the heating device 5 is continuously or intermittently turned on, it is very easy for the float 21 to float upward relative to the pot lid 2, thereby sealing the cooking cavity 10. After the cooking cavity 10 is sealed, pressurized cooking will be carried out, making it impossible to perform boiling cooking. In the boiling stage S4 of the present invention, the cooling device 4 is turned on to rapidly cool the cooking cavity 10 synchronously, so that the float 21 cannot be lifted by the hot steam, thereby keeping the exhaust passage 22 in an open or intermittently open state, and further ensuring that the ingredients in the cooking cavity 10 can be in a state of continuous boiling or intermittent boiling. On the pressure cooking appliance of the present invention, not only can rapid and soft ingredients be obtained through pressurized cooking, but also boiling and stewing processes such as those of a stew pot can be executed after pressurized cooking to achieve the flavoring and richness of the ingredients, and to achieve the full fusion and flavoring of the ingredients and the soup when opening the lid after cooking is completed, resulting in rich and fragrant food.

[0057] In this embodiment, in the boiling stage S3, in order to achieve the most ideal boiling and stewing effect, the following implementation manners can be adopted:

[0058] Implementation manner 1: The heating device 5 and the cooling device 4 are continuously turned on synchronously, and the heat dissipation efficiency of the cooling device 4 is not less than the heat generation efficiency of the cooking cavity 10 when the heating device 5 is turned on, so as to maintain the cooking cavity 10 in a state of continuous boiling or intermittent boiling.

[0059] Implementation manner 2: The heating device 5 and the cooling device 4 are turned on alternately. It can be that the heating device 5 is turned on first and the cooling device 4 is turned on later. In this way, when the heating device 5 is turned on, the ingredients in the cooking cavity 10 have already boiled, but when the cooking cavity 10 has not yet reached the fully pressurized state, the cooling device 4 is turned on to make the boiling effect of the cooking ingredients in the cooking cavity 10 better, the tumbling more sufficient, and the boiling and stewing fusion of the ingredients and the soup better.

[0060] Implementation manner 3: The cooling device 4 is turned on first with the heating device 5 to ensure that the pressure in the cooking cavity 10 is maintained at the atmospheric pressure value P0, preventing the float 21 from floating relative to the pot lid 2 and sealing the cooking cavity 10 under pressure due to the fact that the ingredients in the cooking cavity 10 are still continuously generating a large amount of heat and the residual heat of the heating device, making it impossible to perform the cooking in the boiling stage.

[0061] All of the above embodiments can achieve that the cooling device 4 cools the excess heat generated by the heating device 5 in a timely manner, without the need for other electric control components for electric control operations or other operations, so that the exhaust passage 22 can be in a continuously open or intermittently open state, ensuring that the cooking cavity 10 can be in a continuously boiling or intermittently boiling state, thereby ensuring that the ingredients and soup in the cooking cavity 10 can be fully tumbling and blending with each other; and the boiling stage S4 is set after the pressure cooking stage, that is, the ingredients are already relatively soft and rotten. Cooking in the boiling stage S4 after this stage can, on the one hand, ensure the uniform heating of the ingredients and soup, as well as the full blending and flavoring of the ingredients and soup, resulting in a fragrant food; on the other hand, since the exhaust passage 22 is in an open or intermittently open state, the pressure in the cooking cavity 10 is thus normal pressure or slightly pressurized state. In this kind of normal pressure and extremely low pressure state, combined with the opening of the cooling device 4, it can ensure that the pressure in the cooking cavity 10 no longer executes the pressurization program, but executes the boiling and stewing cooking under normal pressure or slightly pressurized state, thus solving the problem of soup overflow caused by exhaust boiling under high pressure in the existing pressure cooker.

[0062] After the boiling stage S4 is completed, the ingredients and soup in the cooking cavity 10 have been fully blended. Because the boiling stage S4 has just ended in the cooking cavity 10, and there is still residual temperature in the heating device 5 and the cooking ingredients will continue to generate hot steam, there will still be a delayed boiling stage for the ingredients and soup in the cooking cavity 10. This stage may cause the hot steam in the cooking cavity 10 to lift the float again. If the user opens the lid immediately at this time, it may cause the problem that the user cannot open the lid; or if the user opens the lid at this time, it may cause the user to be scalded by the violently boiling soup. Therefore, after the pressure cooking appliance executes the boiling stage, the heat balance stage S5 is executed. In this stage, the heating device 5 stops heating and the cooling device 4 is turned on to cool the ingredients and hot steam in the cooking cavity 10, so as to ensure that the float 21 remains in the sinking state and the exhaust passage 22 is in an open state until the preset cooling duration is reached; preventing the float 21 in the cooking cavity 10 from being lifted and pressurized again, resulting in the problem of inability to open the lid; and preventing the problem that the ingredients in the cooking cavity 10 are still in a violently boiling state and a large amount of hot steam overflows and scalds people.

[0063] In summary, this embodiment can not only achieve fragrant dishes or soups and porridges with fully blended soup and ingredients on a low-cost pressure cooker, but also implement the boiling and stewing process under normal pressure or slightly pressurized state on the pressure cooker, ensure no soup overflow during the cooking process, and achieve safe lid opening.

[0064] As another preferred embodiment, in order to precisely control the transition of the pressure cooking appliance from the pressure cooking stage to the boiling stage, the pressure build-up duration in the pressure cooking stage is used to determine the amount of cooking ingredients in the cooking cavity, so as to obtain the duration for the cooking cavity to drop from the self-pressure holding stage to the preset pressure P1, thereby controlling the cooking cavity to enter the boiling stage. Among them, the determination of the amount of cooking ingredients in the cooking cavity by the pressure build-up duration in the pressure cooking stage can be implemented in the following ways:

[0065] Embodiment 1: For a pressure cooking appliance with top temperature measurement, during the stage of temperature rise but not yet pressure build-up, the amount of cooking ingredients in the cooking cavity is judged by the temperature difference of the top temperature measurement sensor within a preset time period, so as to judge the boiling duration in the boiling stage. Or, through a preset temperature difference, the length of time for the top temperature measurement sensor to detect the temperature difference is used to judge the amount of cooking ingredients in the cooking cavity. For example, during the stage of temperature rise but not yet pressure build-up, starting from 60°C measured by the top temperature measurement sensor, if the temperature difference measured by the top temperature measurement sensor is more than 20°C within 3 minutes, it is determined that the amount of ingredients in the cooking cavity is small; if the temperature difference measured by the top temperature measurement sensor is within 10°C within 3 minutes, it is determined that the amount of ingredients in the cooking cavity is large; if the temperature difference measured by the top temperature measurement sensor is between 10°C and 20°C within 3 minutes, it is determined that the amount of ingredients in the cooking cavity is medium; or, during the stage of temperature rise but not yet pressure build-up, when the temperature difference is fixed, if the time required for the top temperature measurement sensor to measure a temperature difference of 20°C is within 3 minutes, it is determined that the amount of ingredients in the cooking cavity is small; if the time required is more than 5 minutes, it is determined that the amount of ingredients in the cooking cavity is large; if the time required is between 3 minutes and 5 minutes, it is determined that the amount of ingredients in the cooking cavity is medium; according to the judged size relationship of the amount of ingredients, the duration of the boiling stage is selected to achieve the optimal boiling and stewing effect.

[0066] Embodiment 2: For a pressure cooking appliance with only bottom temperature measurement, starting from the stage of temperature rise but not yet pressure build-up, the amount of ingredients in the cooking cavity is judged by the duration required for a fixed temperature difference measured by the bottom temperature sensor, such as the duration required for the bottom temperature sensor to rise from 60°C to 80°C. If it is achieved within 3 minutes, it is determined that the amount of ingredients in the cooking cavity is small; if it is achieved between 3 minutes and 5 minutes, it is determined that the amount of ingredients in the cooking cavity is medium; if it is achieved in more than 5 minutes, it is determined that the amount of ingredients in the cooking cavity is large; according to the judged size relationship of the amount of ingredients, the duration of the boiling stage is selected to achieve the optimal boiling and stewing effect.

[0067] Embodiment 3: For a pressure cooking appliance with only bottom temperature measurement, from the self-heating to the pressure-building stage, the time difference between the temperature value preset by the bottom temperature sensor and the time when the pressure switch trips after the pressure is built is used to determine the amount of ingredients in the cooking cavity. For example: Starting from a bottom temperature of 60°C, measure the time difference until the pressure switch trips. If the time difference is within 10 minutes, it is determined that the amount of ingredients in the cooking cavity is small; if the time difference is within 15 minutes, it is determined that the amount of ingredients in the cooking cavity is medium; if the time difference exceeds 15 minutes, it is determined that the amount of ingredients in the cooking cavity is large; based on the determined size relationship of the amount of ingredients, select the duration of the boiling stage to achieve the optimal boiling and stewing effect.

[0068] As another preferred embodiment, in the boiling stage S4, while controlling the heating device 5 to be continuously or intermittently turned on and the cooling device 4 is turned on to keep the exhaust passage 22 in an open or intermittently open state, the control device of the pressure cooking appliance adjusts the heating power of the heating device 5 according to the amount of ingredients and soup in the cooking cavity 10 to achieve the optimal boiling effect. Specifically, the rated power of the heating device 5 is W. For a small amount of cooking ingredients, in the boiling stage S4, control the heating power of the heating device 5 to be between 1 / 4 and 1 / 3 of the rated power to achieve the optimal boiling effect; for a large amount of cooking ingredients, in the boiling stage S4, control the heating power of the heating device 5 to be between 1 / 3 and 1 / 2 of the rated power to achieve the optimal boiling effect and prevent the heating power from being too large, resulting in a too long proportion of the rapid pressure build-up or intermittent pressure build-up time, which affects the boiling effect. For example, if the heating device uses a heating plate with a power of 1000W, when cooking with a small amount of ingredients, control the heating power of the heating device to be between 250W and 333W during the boiling stage; if cooking with a large amount of ingredients, control the heating power of the heating device to be between 330W and 500W during the boiling stage to achieve the optimal boiling effect.

[0069] As another preferred embodiment, in the boiling stage S4, as Figure 2 shown, the pressure cooking appliance alternately performs normal pressure boiling and micro-pressure boiling; or, as Figure 3 shown, the pressure cooking appliance performs micro-pressure boiling; when performing micro-pressure boiling, the pressure in the cooking cavity is P2, and P2 ≤ P0 + 10Kpa.

[0070] In this way, the cooperation difficulty between the cooling device 4 and the heating device 5 can be further simplified. On an ordinary low-end pressure cooker, by only identifying the change in the pressure value or temperature value in the cooking cavity 10, and then controlling the opening duration or cooperation relationship of the heating device 5 and the cooling device 4 to achieve continuous boiling or intermittent boiling, thereby reducing the control accuracy of the heating device 5 and the cooling device 4 and reducing costs; or by only identifying the change in the position state of the float 21, and then changing the power of the cooling device 4 to achieve the control in the boiling stage. For example, when the float 21 floats up, at this time the cooking cavity is converted from normal pressure to pressurized. At this time, the ingredients in the cooking cavity 10 are still in a slightly boiling state due to boiling inertia. At this time, the cooling device 4 increases the cooling power, and then cools the heat more, and the float 21 sinks again, entering the normal pressure state, so as to realize the cooking of the ingredients from slightly boiling to full boiling, that is, by alternately performing normal pressure boiling and slightly pressurized boiling to achieve good cooking in the boiling stage.

[0071] And because during slightly pressurized boiling, the pressure value P2 in the cooking cavity is not higher than 10 Kpa above the atmospheric pressure value P0, being in an extremely slightly pressurized state. Combined with the opening cooperation of the cooling device 4, it can be ensured that the float 21 does not float up, and the exhaust passage 22 presents an open state or a critical state of slightly pressurized boiling and stewing process, and the full fusion of the ingredients and the soup can be achieved faster. As a preferred implementation manner, when performing slightly pressurized boiling, the pressure value P2 in the cooking cavity 10 is preferably within 4 Kpa above the atmospheric pressure value P0, so as to better ensure that the exhaust passage is in an open state and achieve an ideal boiling effect.

[0072] As another preferred embodiment, in the heat balance stage S5, the preset cooling duration includes the sinking and maintaining duration T1 of the float 21, and T1≥5S.

[0073] Since in the heat balance stage S5, the heating device 5 stops heating, at this time the heat in the cooking cavity 10 comes from the residual temperature of the heating device 5 and the hot steam generated by the ingredients that have just completed boiling or are still in the boiling state. The combined action of the two may cause the float 21 to be lifted again, making the cooking cavity 10 in a sealed state. Therefore, in the heat balance stage S5, the cooling device 4 is turned on to reduce the temperature and heat in the cooking cavity 10; and at this time, the float 21 may be in a critical state of floating and sinking, or although the float 21 sinks, as heat continues to be generated, there may still be a possibility that the float 21 will be lifted again. If the cooling device 4 is turned off at this time, the float 21 may be lifted again, resulting in the phenomenon that the lid cannot be opened; therefore, by setting the preset cooling duration to include the sinking and maintaining duration T1 of the float 21, and T1 is not less than 5S, it is determined that the float 21 is completely in the sinking state and will not be lifted again to seal the exhaust passage 22, realizing safe opening of the lid.

[0074] Of course, in this embodiment, to ensure that the float 21 will not float up again to lift the seal of the cooking cavity 10, the sinking holding time T1 of the float is set to be not less than 5S. In actual use, the sinking holding time can also be reduced or extended according to the amount of ingredients or the amount of soup. For example, for ingredients with a small amount of ingredients or a small amount of soup, since in the heat balance stage S5, after the heating device 5 stops heating, the heat generated by itself is less. At this time, the sinking holding time T1 of the float 21 can be reduced to 2S or 3S; or for ingredients with a large amount of soup or a large amount of ingredients, after the heating device 5 stops heating, a large amount of heat will still be generated. At this time, the sinking holding time T1 of the float 21 can be extended to 6S, 8S, 10S, etc.

[0075] As another preferred embodiment, the cooling device 4 is set as a fan 41; and the rotation speed of the fan 41 in the boiling stage S4 is not less than the rotation speed of the fan 41 in the heat balance stage S5. Cooling is achieved through the fan 41, with low cost and easy control; and since in the boiling stage S4, the heat generation in the cooking cavity 10 is the fastest and the most. At this time, if the boiling in the cooking cavity 10 is maintained without increasing pressure; it is necessary for the fan 41 to cool or absorb as much heat as possible to achieve the balance between the generated heat and the refrigerated heat, otherwise the float 21 will lift up for pressure cooking. Therefore, the rotation speed of the fan 41 is the largest in the boiling stage S4; while in the heat balance stage S5, since the heating device 5 has stopped heating, the main source of heat in the cooking cavity 10 at this time is the residual temperature of the heating device 5 and the thermal steam of the cooking ingredients itself, and the heat generated is less than that generated in the boiling stage S4. Therefore, the rotation speed of the fan 41 can be not greater than the rotation speed of the fan 41 in the boiling stage S4 to achieve the balance between the heat generated in the cooking cavity 10 and the heat refrigerated and absorbed, so as to maintain the exhaust passage 22 always in an open state, and the float 21 remains sunk to achieve a safe and anti-scalding experience of opening the lid.

[0076] Of course, the cooling device 4 described in this application can also be a liquid cooling device, such as a water cooling pipeline, a semiconductor refrigeration sheet, etc.

[0077] As another preferred embodiment, the cooking duration of the boiling stage S4 is T2, where 1 min < T2 ≤ 20 min. The cooking duration of the boiling stage S4 is between 1 min and 20 min to select an appropriate boiling duration according to different ingredients and the amount of ingredients to achieve the best boiling and stewing effect. For example, for cooking millet porridge ingredients, since the boiling duration is longer, it can fully stimulate the rice oil in the rice grains and achieve full fusion with the soup to thicken and enhance the flavor. Therefore, the cooking duration of the boiling stage S4 can be set to 15 min or even longer to achieve a good cooking effect. For cooking ingredients with less soup such as braised pork, setting the cooking duration of the boiling stage S4 to 2 min or 4 min can achieve a good effect of fusion, flavor enhancement and fragrance.

[0078] It should be noted that since the boiling stage S4 is added in this application and it is located after the pressurized cooking stage, the duration of the pressurized cooking stage can be reduced. Through the boiling stage S4, the ingredients can be fully cooked, thereby achieving controllable and rapid cooking of the ingredients, and further preventing the problems of too long cooking time of the ingredients and the ingredients being too soft and rotten.

[0079] As another preferred embodiment, the cooking control method further includes an intermediate lid-opening stage, and the intermediate lid-opening stage is provided after the pressure reduction stage S3 is completed; or is provided in the boiling stage S4; in the intermediate lid-opening stage, the pressure in the cooking cavity is the atmospheric pressure value P0.

[0080] Through the action of the cooling device 4, after the pressure reduction stage is completed or during the boiling stage, the pressure in the cooking cavity 10 can be maintained at the atmospheric pressure value P0 to achieve normal pressure cooking. In this stage, the lid can be opened in the middle to perform the operation of adding vegetables in the middle, without the need for secondary pressure reduction and pressurization. This can not only save cooking time, but also, after adding vegetables in the middle, it is still the cooking of the boiling stage S4, which is easier to control the cooking time, does not require long-term simmering, and will not cause problems such as the dishes being overcooked and discolored. In addition, since opening the lid in the middle means that under the normal pressure cooking state, the lid can be opened in the middle multiple times to perform the operation of adding vegetables in batches, which has more practicality and ease of operation in cooking.

[0081] As another preferred embodiment, when the intermediate lid-opening signal is detected, the cooling device 4 is turned off or the cooling device 4 is turned off after reaching the preset time T3, and the cooling device 4 is restarted again until the lid-closing signal is detected. When the intermediate lid-opening signal is recognized, the cooling device 4 is turned off or the cooling device 4 is turned off after reaching the preset time T3. Since when the intermediate lid-opening signal can be recognized, that is, the pressure in the cooking cavity is the atmospheric pressure value P0, there is no need to perform pressure reduction and temperature reduction operations on the cooking cavity 10 anymore, so the cooling device 4 can be turned off. When the lid-closing signal is detected again, in order to achieve boiling cooking or normal pressure cooking, the cooling device 4 is restarted.

[0082] Alternatively, the cooling device is turned off after a preset delay time T3. Since the lid is opened during the boiling stage S4, the soup in the cooking cavity 10 will be in a boiling state. At this time, if the user opens the lid, it is easy to be scalded by the liquid splashed by the boiling soup. To avoid this situation, the cooling device 4 is continuously activated after the user performs the mid-cooking lid-opening operation and then turned off after T3. This can effectively weaken the boiling state of the soup and prevent scalding. After reaching the duration of T3, the cooling device 4 is turned off. And when a signal indicating that the lid is closed again is detected, to achieve boiling cooking or normal-pressure cooking, the cooling device 4 is activated again. Preferably, T3 is set to 1 minute, 2 minutes, or 3 minutes to effectively weaken the boiling state of the soup and prevent splashing and scalding. The mid-cooking lid-opening operation performed by the user may only be to add seasonings, and the duration of this period is very short. Therefore, the cooling device may not be turned off to prevent the multiple opening and closing of the cooling device from affecting its service life.

[0083] As another preferred embodiment, during the pressure reduction stage S3, the cooling device 4 is continuously or intermittently activated. By continuously or intermittently activating the cooling device 4 during the pressure reduction stage S3, rapid pressure reduction can be achieved, realizing rapid cooking of the pressure cooking appliance.

[0084] As a preferred embodiment, as Figures 4 - 6 shown, the lid 2 is removably placed on the pot body 1; the pressure cooking appliance further includes a support cantilever 3 hinged to the pot body 1, the lid 2 is detachably connected to the support cantilever 3, and the cooling device 4 is provided on the support cantilever 3. In this way, as Figure 6 shown, on the one hand, the lid 2 can be detachably connected to the pot body 1 to facilitate the cleaning of the lid 2; and since the lid 2 is detachably connected to the support cantilever 3 hinged to the pot body 1, the lid 2 can also be integrally connected to the pot body 1. And by arranging the cooling device 4 on the support cantilever, not only can the cooling device 4 directly cool and reduce the pressure on the upper part of the pot body 1 and the lid 2, especially the float 21 part near the lid 2 to ensure the opening of the exhaust passage 22, but also by arranging the cooling device 4 on the support cantilever 3, the structure of the lid 2 can be simplified and it can be separated from the lid 2 to prevent affecting the service life of electrical components such as the cooling device 4 during high-temperature and high-pressure cooking, achieving a better cooling effect.

[0085] Of course, the cooling device 4 can also be arranged in other positions, such as on the pot body 1 or on the lid 2. To achieve a better cooling effect and cool the upper part of the cooking cavity 10 as much as possible, preferably, the cooling device 4 is arranged on the upper part of the pot body and at least above 1 / 2 of the pot body 1.

[0086] What is not described in this application can be realized by adopting or referring to the existing technology.

[0087] The various embodiments in this specification are described in a progressive manner. For the same or similar parts among the various embodiments, reference can be made to each other, and the key point of each embodiment is to illustrate the differences from other embodiments.

[0088] The above are only the embodiments of the present application and are not intended to limit the present application. For those skilled in the art, various changes and modifications can be made to the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included within the scope of the claims of the present application.

Claims

1. A cooking control method for a pressure cooking appliance, the pressure cooking appliance including a lid, a pot body, a heating device, and a cooling device; the lid seals the pot body to form a cooking cavity; the cooling device is used to rapidly cool the cooking cavity; the lid includes a float and an exhaust passage, and the float can move up and down relative to the lid to close or open the exhaust passage to form a barrier or connection between the cooking cavity and the outside; Characterized in that, The cooking control method includes the following cooking stages: Pressurized cooking stage: including a pressure increasing stage, a pressure maintaining stage, and a pressure decreasing stage; in the pressure decreasing stage, the pressure value in the cooking cavity drops to a preset cooking pressure P1, and the preset cooking pressure P1 is the atmospheric pressure value P0 or the preset cooking pressure P1 ≤ P0 + 10Kpa; Boiling stage: The heating device is continuously or intermittently turned on, the cooling device is turned on, and the exhaust passage is in an open or intermittently open state, so that the ingredients in the cooking cavity are in a continuous boiling or intermittent boiling state; Thermal equilibrium stage: The heating device stops heating, the cooling device is turned on, the float sinks, and the exhaust passage is in an open state until a preset cooling duration is reached.

2. The cooking control method for a pressure cooking appliance according to claim 1, Characterized in that, In the boiling stage, the pressure cooking appliance performs normal pressure boiling, or the pressure cooking appliance performs micro-pressure boiling, or the pressure cooking appliance alternately performs normal pressure boiling and micro-pressure boiling; when performing micro-pressure boiling, the pressure in the cooking cavity is P2, and P2 ≤ P0 + 10Kpa.

3. The cooking control method for a pressure cooking appliance according to claim 1, Characterized in that, In the thermal equilibrium stage, the preset cooling duration includes a float sinking and holding duration T1, and T1 ≥ 5S.

4. The cooking control method for a pressure cooking appliance according to claim 1, Characterized in that, The cooling device is a fan.

5. The cooking control method for a pressure cooking appliance according to claim 4, Characterized in that, The rotation speed of the fan in the boiling stage is not less than the rotation speed of the fan in the thermal equilibrium stage.

6. The cooking control method for a pressure cooking appliance according to claim 1, Characterized in that, The cooking duration of the boiling stage is T2, and 1min < T2 ≤ 20min.

7. The cooking control method for a pressure cooking appliance according to claim 1, Characterized in that, The cooking control method further includes an intermediate lid opening stage, and the intermediate lid opening stage is set after the completion of the pressure decreasing stage; or is set in the boiling stage; in the intermediate lid opening stage, the pressure in the cooking cavity is the atmospheric pressure value P0.

8. The cooking control method for a pressure cooking appliance according to claim 7, Characterized in that, When detecting an intermediate lid opening signal, the cooling device is turned off or the cooling device is turned off after reaching a preset time T3, until detecting a lid closing signal and then restarting the cooling device again.

9. The cooking control method for a pressure cooking appliance according to claim 1, Characterized in that, In the pressure decreasing stage, the cooling device is continuously or intermittently turned on.

10. The cooking control method of the pressure cooking appliance according to any one of claims 1-9, characterized in that, the pot cover is removably placed on the pot body; the pressure cooking appliance further includes a support cantilever hinged to the pot body, the pot cover is detachably connected to the support cantilever, and the cooling device is arranged on the support cantilever.

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