Rice cooking method of cooking utensil

Abstract

The invention discloses a rice cooking method of a cooking utensil. The cooking utensil comprises a utensil cavity, an inner container in the utensil cavity, a heating device, a temperature detection device and a fan, wherein the heating device and the temperature detection device are arranged at the bottom of the inner container, and the fan is used for cooling the inner container. The rice cooking method at least comprises a heating stage and a boiling stage. In the rice cooking process, the temperature detection device continuously obtains the temperature of the bottom of the inner container; based on the bottom temperature of the inner container and the monitoring time, it is determined that the rice cooking process enters the boiling stage from the temperature rising stage, a fan is started to cool the inner container, the water vapor discharge amount is reduced, and the boiling time is prolonged. The fan is started at the boiling stage in the rice cooking process to cool the inner container, the discharge amount of water vapor can be reduced, the time of the boiling stage can be prolonged, and therefore it is guaranteed that rice fully absorbs water from two aspects, and half-cooking of the rice is avoided.

Description

Technical Field

[0001] This application relates to the field of kitchen cooking appliances, and particularly to a rice cooking method for a cooking appliance. Background Art

[0002] When existing cooking appliances such as rice cookers or pressure cookers cook rice, high-power heating is carried out during the heating-up stage and the boiling stage in the process, aiming to ensure the rapid temperature rise of the rice or the rapid pressure build-up and to stimulate fragrance enhancement. In the subsequent cooking process, the temperature range will be controlled within a set temperature range for repeated heating to ensure the rice is cooked.

[0003] This cooking process with high-power heating during the cooking stage will result in insufficient boiling and too rapid pressure build-up, thus leading to insufficient water absorption time of the rice and causing the phenomenon of undercooked rice. At the same time, for pressure cooker models with a fan device, the heating device in this cooking process is in a high-power heat release process for a long time, and the heat generated radiates to the air and the fan of the heat preservation cover, resulting in the fan being in a high-temperature environment for a long time, affecting the service life of the fan. At the same time, for this cooking process with respect to the large amount of rice, low rice-water ratio formula and rice varieties with strong water absorption in the pressure cooker, the repeated heating in the subsequent pressure-holding stage will cause very little water at the bottom of the rice and serious yellowing. Summary of the Invention

[0004] To solve the above problems, this application proposes a rice cooking method for a cooking appliance. The cooking appliance includes an appliance cavity, an inner pot inside the appliance cavity, a heating device and a temperature detection device arranged at the bottom of the inner pot, and a fan for cooling the inner pot. The rice cooking method at least includes a heating-up stage and a boiling stage. The method includes: during the rice cooking process, the temperature detection device continuously obtains the temperature at the bottom of the inner pot; based on the temperature at the bottom of the inner pot and the monitoring time, it is determined that the rice cooking process enters the boiling stage from the heating-up stage, and the fan is turned on to cool the inner pot to reduce the amount of water vapor discharged and extend the boiling time.

[0005] In one example, the determining that the rice cooking process enters the boiling stage based on the temperature at the bottom of the inner pot and the monitoring time specifically includes: based on the temperature at the bottom of the inner pot and the monitoring time, determining a first temperature change value of the temperature at the bottom of the inner pot within a first preset time period; if the first temperature change value is lower than a first preset temperature threshold, then the rice cooking process enters the boiling stage.

[0006] In one example, the first preset time period is T1; 30S ≤ T1 ≤ 40S; the first preset temperature threshold is C1; 2°C ≤ C1 ≤ 4°C.

[0007] In one example, during the boiling stage, the first operating speed of the fan within the first preset time period after it is turned on is higher than the second operating speed when it was in the second preset time period before it was turned off.

[0008] In one example, during the boiling stage, after the fan is turned on, determine the second temperature change value of the bottom of the inner pot within the second preset duration; if the second temperature change value is higher than the second preset temperature threshold, the fan stops working and the boiling stage of the rice cooking process ends; or, if the second temperature change value is lower than the second preset temperature threshold and the operating time of the fan reaches the third preset duration, the fan stops working and the boiling stage of the rice cooking process ends.

[0009] In one example, the third preset duration is T3, where 3 min < T3 < 6 min.

[0010] In one example, after the boiling stage, there are also a pressure boosting stage and a pressure holding stage; during the pressure holding stage, the temperature detection device continuously acquires the temperature of the bottom of the inner pot; based on the temperature change value of the bottom of the inner pot, control the fan to turn on or off; when the fan is in the on state, the fan cools the inner pot wall, causing water vapor to condense to form a water film.

[0011] In one example, the controlling the fan to turn on or off based on the temperature change value of the bottom of the inner pot specifically includes:

[0012] During the pressure holding stage, the heating device intermittently heats to maintain the pressure or temperature parameter inside the inner pot during the pressure holding stage. When the heating device stops heating intermittently, acquire the fourth temperature change value of the bottom of the inner pot within the fourth preset duration; if the fourth temperature change value is higher than the fourth preset temperature threshold, the fan turns on until the pressure holding duration is reached; or, if the fourth temperature change value is lower than the fourth preset temperature threshold and the temperature of the bottom of the inner pot is higher than the fifth preset temperature threshold, the fan turns on until the pressure holding duration is reached.

[0013] In one example, the fourth preset temperature threshold is less than the fifth preset temperature threshold.

[0014] In one example, there is also a cooling stage; during the cooling stage, the fan remains in the on state.

[0015] The method proposed by this application can bring the following beneficial effects:

[0016] (1) By turning on the fan to cool the inner pot during the boiling stage of the rice cooking process, the amount of water vapor discharged can be reduced, and the generated water vapor can be condensed into water again for secondary utilization, reducing excessive emission losses of water vapor. The water condensed for the second time is used for cooling to extend the boiling duration on the one hand, enabling the rice to fully absorb water and preventing rapid temperature rise and excessive high temperature; on the other hand, the condensed water can be used again for the rice grains to absorb water, preventing insufficient water absorption of the rice grains and causing the rice to stick to the pot or turn yellow later.

[0017] (2) By turning on the fan to cool the inner pot during the boiling stage, the temperature of the fan can be reduced simultaneously, effectively controlling the temperature on the surface of the fan, thereby extending the service life of the fan.

[0018] (3) During the pressure-holding stage, by setting a critical point and monitoring the influence of the remaining temperature on the temperature at the bottom of the inner pot within a specified time, accurate judgment of the moisture at the bottom is achieved. When the moisture is less, by turning on the fan to cool the inner pot, water vapor can form a water film on the inner pot wall. The water film plays a heat conduction effect between the inner pot wall and the rice grains, thereby preventing direct contact between the rice grains and the inner pot wall and heat accumulation when the moisture is less, resulting in the rice grains turning yellow and hard.

[0019] (4) During the cooling stage, turning on the fan to cool the inner pot improves the cooling speed, enabling the user to open the cooking appliance faster after the rice cooking is completed, enhancing the user experience.

[0020] (5) It is used for low-cost rice cookers or pressure cookers without top temperature measurement, especially for heating devices using a heating plate (due to the existence of remaining temperature, precise temperature control cannot be achieved) to accurately control the rice cooking curve, ensuring its full water absorption and reducing the occurrence of sticking and yellowing phenomena. Description of the Drawings

[0021] 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:

[0022] Figure 1 It is a schematic flow chart of a rice cooking method for a cooking appliance in an embodiment of the present application;

[0023] Figure 2 It is a schematic diagram of a rice cooking process in an embodiment of the present application;

[0024] Figure 3 It is a schematic diagram of the temperature change for controlling the fan to turn off during the boiling stage in an embodiment of the present application;

[0025] Figure 4Schematic diagram of temperature change for controlling the fan to turn on during the boiling stage in the embodiments of the present application. Detailed implementation manners

[0026] To make the objectives, technical solutions, and advantages of the present application clearer, the technical solutions of the present application will be clearly and completely described below in conjunction with the specific embodiments of the present application and the corresponding drawings. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0027] The following will detail the technical solutions provided in the embodiments of the present application in conjunction with the drawings.

[0028] Figure 1 Schematic flowchart of a rice cooking method for a cooking appliance provided in one or more embodiments of this specification. This method can be applied to different types of cooking appliances, such as rice cookers or pressure cookers. This process can be executed by the built-in terminal of the corresponding cooking appliance, such as a microprocessor provided in the pressure cooker. Some input parameters or intermediate results in the process allow manual intervention and adjustment to help improve accuracy.

[0029] The implementation of the analysis method involved in the embodiments of the present application can be a terminal device or a server, and the present application does not make special restrictions on this. For the convenience of understanding and description, the following embodiments will be described in detail taking the terminal device as an example.

[0030] It should be noted that the server can be a single device or a system composed of multiple devices, that is, a distributed server, and the present application does not make specific limitations on this.

[0031] As Figure 1 shown, the embodiments of the present application provide a rice cooking method for a cooking appliance, and the cooking appliance includes an appliance cavity, an inner pot disposed inside the appliance cavity, a heating device and a temperature detection device disposed at the bottom of the inner pot, and a fan for cooling the inner pot.

[0032] During the rice cooking process, it at least includes a heating-up stage and a boiling stage. During the heating-up stage, the heating device continuously heats the inner pot to continuously increase the temperature of the inner pot; during the boiling stage, the water in the inner pot reaches the boiling point and remains in a boiling state.

[0033] The rice cooking method includes:

[0034] S101: During the rice cooking process, the temperature detection device continuously obtains the temperature at the bottom of the inner pot.

[0035] When cooking, the temperature detection device set at the bottom of the inner pot continuously obtains the temperature at the bottom of the inner pot. Here, the temperature at the bottom of the inner pot refers to the real-time temperature at the bottom of the inner pot. Since in most mid- to low-end cooking appliances, only a temperature detection device is set at the bottom of the inner pot, and no other temperature detection devices are set inside the inner pot and at the top of the inner pot, at this time, the temperature change of the rice-water mixture in the inner pot can be determined only by the change of the temperature at the bottom of the inner pot.

[0036] S102: Based on the temperature at the bottom of the inner pot and the monitoring time, determine that the rice cooking process enters the boiling stage from the heating-up stage, and turn on the fan to cool the inner pot to reduce the discharge amount of water vapor and extend the boiling time.

[0037] Through the change of the temperature at the bottom of the inner pot within a certain period of time, if it is determined that the rice cooking process enters the boiling stage from the heating-up stage, at this time, turn on the fan set on one side of the inner pot to cool the inner pot, so as to reduce the discharge amount of water vapor in the inner pot, and then extend the boiling time in the rice cooking process, ensuring that the rice grains can fully absorb water during the boiling stage and avoiding the situation of undercooked rice after the cooking process ends. At the same time, after the fan is turned on, the working time of the fan is timed.

[0038] By turning on the fan to cool the inner pot during the boiling stage of the rice cooking process, the discharge amount of water vapor can be reduced, and the generated water vapor can be condensed into water again for secondary utilization, reducing the excessive emission loss of water vapor. On the one hand, the water condensed for the second time is used to cool and extend the boiling duration, so that the rice can fully absorb water, preventing rapid temperature rise and overheating; on the other hand, the condensed water can be used again for the rice grains to absorb water, preventing insufficient water absorption of the rice grains, resulting in sticking or yellowing of the rice in the later stage.

[0039] In one embodiment, when judging whether to enter the boiling stage based on the temperature at the bottom of the inner pot and the monitoring time, the first temperature change value of the temperature at the bottom of the inner pot within the first preset duration can be determined based on the temperature at the bottom of the inner pot and the monitoring time; if the first temperature change value is lower than the first preset temperature threshold, the rice cooking process enters the boiling stage. That is, when it is monitored that the temperature change value of the temperature at the bottom of the inner pot does not exceed the first preset temperature threshold within the specified time, it is determined that the boiling stage is entered at this time.

[0040] Further, the setting range of the first preset duration T1 is: 30S ≤ T1 ≤ 40S, and the setting range of the first preset temperature threshold C1 is: 2°C ≤ C1 ≤ 4°C. If the value of the first preset duration is 35S and the value of the first preset temperature threshold is 3°C, when it is monitored that the temperature change value of the bottom of the inner container does not exceed 3°C within 35 seconds, it is determined that the boiling stage is entered at this time. By setting the first preset duration and the first preset temperature threshold, the judgment on whether the cooking process enters the boiling stage can be made more sensitive, and then the fan can be controlled to start in time to extend the boiling time.

[0041] In one embodiment, after entering the boiling stage, the fan is turned on to cool the inner container, reduce the discharge amount of water vapor, and extend the boiling time. Therefore, the first working speed of the fan within the first preset time period after it is turned on is higher than the second working speed within the second preset time period before it is turned off. That is, the speed of the fan when it is just turned on is higher than the speed of the fan just before it is about to be turned off. It should be noted that when the fan is just turned on, at this time, it has just entered the boiling stage, and a higher speed is required to quickly cool the inner container to prevent the inner container from heating up too fast. When the fan is about to be turned off, at this time, the boiling stage is about to end. To ensure that the temperature of the inner container can immediately rise to the desired temperature after the opening time of the fan reaches the preset time threshold, the fan only needs a lower speed at this time.

[0042] In one embodiment, when the boiling stage ends, the fan needs to be controlled to turn off. At this time, it is necessary to judge the end time of the boiling stage based on the temperature change value and the detection time. Specifically, determine the second temperature change value of the bottom of the inner container within the second preset duration. If it is monitored that the second temperature change value is higher than the second preset temperature threshold, it is considered that the boiling stage of the rice cooking process ends at this time, and the fan is controlled to stop working. To prevent the boiling stage from being too long, if the second temperature change value is lower than the second preset temperature threshold, but the working time of the fan reaches the third preset duration, it is also considered that the boiling stage of the rice cooking process ends, and the fan is controlled to stop working.

[0043] Specifically, the setting range of the third preset duration T3 is: 3min < T3 < 6min. If the value of the third preset duration is 5min, that is, when the fan is turned on for five minutes, it is determined at this time that the boiling stage in the cooking process ends, and the fan stops cooling the inner container. Similarly, the setting range of the second preset duration T2 can be: 30S < T2 < 50S, and the setting range of the second preset temperature threshold C2 can be: 3°C ≤ C2 ≤ 5°C. If the value of T2 is 40S and the value of C2 is 2°C, then after entering the boiling stage, if it is monitored that the temperature change value of the bottom of the inner container exceeds 4°C within 40 seconds, it is considered that the boiling stage ends at this time, and the fan is controlled to stop blowing.

[0044] The above cooking method of cooling the inner pot by a fan during the boiling stage is applicable to both rice cookers and pressure cookers. In addition, during the pressure increasing and pressure maintaining stages of the pressure cooker, the cooking process of the rice during the pressure maintaining stage can be adjusted and controlled by controlling the start and stop of the fan. Specifically, during the pressure maintaining stage, the temperature detection device can be used to continuously obtain the temperature at the bottom of the inner pot; then, based on the temperature change value at the bottom of the inner pot, the fan can be controlled to turn on or off to keep a water film on the inner pot wall. When the moisture is low, turning on the fan to cool the inner pot can cause water vapor to form a water film on the inner pot wall. The water film plays a heat conduction effect between the inner pot wall and the rice grains, thereby ensuring that the moisture in the inner pot is appropriate during the pressure maintaining stage and preventing the situation where the rice grains turn yellow and hard due to direct contact between the rice grains and the inner pot wall when the moisture is low.

[0045] For low-cost rice cookers or pressure cookers without top temperature measurement, especially for achieving precise control of the rice cooking curve using a heating device of the heating plate type (due to the remaining heat, precise temperature control is not possible), to ensure that the rice fully absorbs water and reduce the occurrence of sticking and yellowing. Specifically, during the pressure maintaining stage, the heating device intermittently heats to maintain the pressure or temperature parameters inside the inner pot during the pressure maintaining stage. When the heating device stops heating intermittently, in addition to directly monitoring the temperature at the bottom of the inner pot, it is also necessary to consider the temperature impact on the inner pot caused by the remaining heat of the heating device at the bottom of the inner pot. Therefore, when controlling the fan to turn on or off based on the temperature change value at the bottom of the inner pot, it is necessary to obtain the fourth temperature change value at the bottom of the inner pot within the fourth preset time period. If the fourth temperature change value is higher than the fourth preset temperature threshold, the fan is turned on and waits for the pressure maintaining to end while stopping heating. Or, if the fourth temperature change value is lower than the fourth preset temperature threshold and the temperature at the bottom of the inner pot is higher than the fifth preset temperature threshold, the fan is turned on until the pressure maintaining duration is reached. Here, the fourth preset temperature threshold is less than the fifth preset temperature threshold.

[0046] Such as Figure 2As shown in the figure, when the rice cooking process reaches the stage of boiling under pressure, that is, when it is monitored that the temperature change value at the bottom of the inner pot does not exceed C1 °C within the specified time T1 (for example, the temperature change value does not exceed 2 °C within 30 seconds), it is determined that the boiling stage is entered at this time. The heating amount of the heating device is increased and the fan is turned on to blow air to absorb the external cold air and blow it into the insulation cover, and the timing is started at the same time. At this time, the high-power heating makes the rice and water mixture in the inner pot boil sufficiently. When boiling, steam is generated. The steam will re-condense into water droplets when it meets the cold inner pot wall. Part of it is absorbed by the rice, and part of the boiling steam evaporates. To a certain extent, the condensation of the condensed water prolongs the boiling state of the rice. Because the blowing of the fan in the early stage will have a slight impact on the temperature change, and at the same time ensure the boiling time, we set a double guarantee. When the temperature change exceeds C2 °C within the specified time T2 (the temperature change value exceeds 4 °C in 40 seconds) or the fan opening time is greater than the third preset duration T3 (such as 5 minutes), the fan and the timing are turned off. At this time, the machine exits the boiling state and performs full-power temperature boosting to ensure pressure build-up. At this time, the rice inside the inner pot has fully absorbed water. After entering the pressure-holding process, it is set to maintain the inner pot temperature within the preset temperature range (for example, between 115 °C and 120 °C). After the temperature detection device monitors that the inner pot temperature reaches the upper limit value of the preset temperature range (such as 120 °C) and stops heating, the fourth temperature change value within the fourth preset duration T4 during the residual heat heating and the maximum value of the bottom temperature of the inner pot corresponding to the residual heat heating are detected. If the fourth temperature change value is greater than the fourth preset temperature threshold C4 °C (such as the temperature change value exceeds 10 °C in 40 seconds) or the maximum value of the bottom temperature of the inner pot corresponding to the residual heat heating is greater than the set value C5 (such as 155 °C), the fan is turned on and the heating is stopped and waiting for the pressure-holding to end. If the change value is less than the set value C4 (such as the temperature change value does not exceed 10 °C in 40 seconds) or the maximum value of the residual heat heating is less than the set value C5 (such as 155 °C), then after natural cooling, the temperature is continued to be maintained between the preset temperature ranges, and the process is repeated until the condition that the change value is greater than the set value C4 (the temperature change value exceeds 10 °C in 40 seconds) or the maximum value of the residual heat heating is greater than the set value C5 (155 °C) is met. Among them, the specified time and temperature value are specifically debugged according to the specific model.

[0047] Figure 3 and Figure 4 Under the condition of keeping other variables consistent and only changing the only variable of the fan, the monitored temperature line graph is measured. Among them Figure 3 is the monitored temperature line graph corresponding to when the fan is continuously closed, Figure 4 is the monitored temperature line graph corresponding to when the fan is turned on based on the cooking process control. The ordinate represents the monitored temperature value, and the abscissa represents the number of monitoring time points (for example: 15 means that the monitoring has been carried out 15 times, 3 seconds each time, then it is converted to 45 seconds of monitoring).

[0048] The boiling stage is the stage when the bottom temperature is monitored to be maintained at 100°C. By comparison, Figure 4 the boiling stage of Figure 3 has 50 more monitoring points than Figure 3 . This amounts to 2 minutes and 30 seconds, ensuring that the rice absorbs sufficient water and preventing undercooked rice. At the same time, compared to the continuous increase in the fan temperature of Figure 4 , when the fan is turned on during the boiling stage, it can be observed that the fan curve has an obvious downward trend. The decrease range is between (10°C - 20°C), effectively controlling the temperature on the surface of the fan and extending the life of the fan.

[0049] In one embodiment, whether it is a rice cooker or a pressure cooker, after the rice cooking is completed, in order to prevent the user from being scalded by high-temperature steam or a high-temperature inner pot when opening the cooking appliance, a cooling stage is set. During the cooling stage, the fan is turned on to cool the inner pot, thereby quickly reducing the temperature of the inner pot and preventing the user from being scalded.

[0050] Furthermore, during the cooling process, in order to quickly reduce the temperature of the inner pot, the fan speed is relatively high at the initial stage when the fan is turned on, so as to achieve the effect of rapid cooling. As the cooling time increases, in order to prevent the inner pot temperature from being too low, the fan can be turned off after the inner pot temperature is lower than the preset threshold, or the fan can be controlled to turn off after the cooling time exceeds the preset threshold, or the fan speed can be gradually reduced so that the heat preservation effect can be achieved when the cooling time is relatively long.

[0051] In one embodiment, if during the entire cooking process of the rice, it is found that the temperature rising speed at the bottom of the inner pot is too fast, it may indicate that the water content of the rice-water mixture in the inner pot is relatively low. At this time, the fan should be turned on to cool the inner pot of the cooking appliance, thereby reducing the discharge of water vapor and preventing the rice from becoming dry and hard during the cooking process. It should be noted that the too-fast temperature rising speed here refers to that compared with the historical cooking process during the current cooking process, the temperature rising speed at the bottom of the inner pot is too fast during the same cooking stage.

[0052] In one embodiment, when the fan is turned on, the speed is related to the current temperature at the bottom of the inner pot and the expected temperature. If the difference between the current temperature at the bottom of the inner pot and the expected temperature is large, it indicates that the temperature at the bottom of the inner pot is relatively high at this time and the fan is urgently needed for cooling. Therefore, the fan speed is relatively high at this time. If the difference between the current temperature at the bottom of the inner pot and the expected temperature is small, it indicates that the temperature at the bottom of the inner pot is relatively close to the expected temperature at this time. If the fan speed is relatively high at this time, it will easily cause the temperature at the bottom of the inner pot to be lower than the expected temperature. Therefore, the fan speed is relatively low at this time.

[0053] Those skilled in the art can understand that if there are other cooking utensils for cooking rice, which also determine that the cooking process enters the boiling stage based on the temperature at the bottom of the inner pot and the monitoring time, and then turn on the fan to cool the inner pot of the cooking utensil to reduce the outflow of water vapor, then it can be determined that the technical solution is an infringement.

[0054] Each embodiment in this application is described in a progressive manner. For the same or similar parts among the embodiments, reference can be made to each other, and the key point of each embodiment is to illustrate the differences from other embodiments. In particular, for the device and medium embodiments, since they are basically similar to the method embodiments, the description is relatively simple, and the relevant parts can refer to the description of the method embodiments.

[0055] This application is described with reference to the flowcharts and / or block diagrams of methods, devices (systems), and computer program products according to the embodiments of this application. It should be understood that each process and / or block in the flowchart and / or block diagram, as well as the combination of processes and / or blocks in the flowchart and / or block diagram, can be realized by computer program instructions. These computer program instructions can be provided to the processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing devices to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing devices generate a device for realizing the functions specified in one Figure 1 one process or multiple processes and / or blocks Figure 1 a block or multiple blocks.

[0056] It should also be noted that the term "comprising", "including" or any other variation thereof is intended to cover non-exclusive inclusion, so that a process, method, commodity or device including a series of elements not only includes those elements, but also includes other elements not explicitly listed, or also includes elements inherent to such process, method, commodity or device. Without further limitation, the element defined by the statement "including one..." does not exclude the existence of another identical element in the process, method, commodity or device including the said element.

[0057] The above description is only for the embodiments of this application and is not intended to limit this application. For those skilled in the art, this application can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of this application shall be included within the scope of the claims of this application.

Claims

1. A rice cooking method for a cooking appliance, the cooking appliance including an appliance cavity, an inner pot inside the appliance cavity, a heating device and a temperature detection device provided at the bottom of the inner pot, and a fan for cooling the inner pot; the rice cooking method at least includes a temperature rising stage and a boiling stage; Characterized in that, During the rice cooking process, the temperature detection device continuously obtains the temperature at the bottom of the inner pot; Based on the temperature at the bottom of the inner pot and the monitoring time, it is determined that the rice cooking process enters the boiling stage from the temperature rising stage, and the fan is turned on to cool the inner pot to reduce the amount of water vapor discharged and extend the boiling time.

2. The rice cooking method for a cooking appliance according to claim 1, Characterized in that, The determining that the rice cooking process enters the boiling stage based on the temperature at the bottom of the inner pot and the monitoring time specifically includes: Based on the temperature at the bottom of the inner pot and the monitoring time, determine the first temperature change value of the temperature at the bottom of the inner pot within the first preset time period; If the first temperature change value is lower than the first preset temperature threshold, the rice cooking process enters the boiling stage.

3. The rice cooking method for a cooking appliance according to claim 2, Characterized in that, The first preset time period is T1; 30S≤T1≤40S; the first preset temperature threshold is C1; 2℃≤C1≤4℃.

4. The rice cooking method for a cooking appliance according to claim 1, Characterized in that, During the boiling stage, the first working speed of the fan within the first preset time period after being turned on is higher than the second working speed when it was in the second preset time period before being turned off.

5. The rice cooking method for a cooking appliance according to claim 1, Characterized in that, During the boiling stage, after the fan is turned on, determine the second temperature change value of the bottom of the inner pot within the second preset time period; If the second temperature change value is higher than the second preset temperature threshold, the fan stops working and the rice cooking process ends the boiling stage; Or, if the second temperature change value is lower than the second preset temperature threshold and the working time of the fan reaches the third preset time period, the fan stops working and the rice cooking process ends the boiling stage.

6. The rice cooking method for a cooking appliance according to claim 5, Characterized in that, The third preset time period is T3, 3min<T3<6min.

7. The rice cooking method for a cooking appliance according to claim 1, Characterized in that, After the boiling stage, it further includes a pressure boosting stage and a pressure holding stage; During the pressure holding stage, the temperature detection device continuously obtains the temperature at the bottom of the inner pot; Based on the temperature change value at the bottom of the inner pot, control the fan to be turned on or off; when the fan is in the on state, the fan cools the inner pot wall so that water vapor condenses to form a water film.

8. The rice cooking method for a cooking appliance according to claim 7, Characterized in that, The controlling the fan to be turned on or off based on the temperature change value at the bottom of the inner pot specifically includes: During the pressure holding stage, the heating device intermittently heats to maintain the pressure or temperature parameter inside the inner container in the pressure holding stage. When the heating device stops heating intermittently, obtain the fourth temperature change value of the bottom of the inner container within the fourth preset time period; If the fourth temperature change value is higher than the fourth preset temperature threshold, the fan is turned on until the pressure holding duration is reached; Or, if the fourth temperature change value is lower than the fourth preset temperature threshold and the temperature of the bottom of the inner container is higher than the fifth preset temperature threshold, the fan is turned on until the pressure holding duration is reached.

9. The rice cooking method of the cooking appliance according to claim 8, characterized in that the fourth preset temperature threshold is less than the fifth preset temperature threshold.

10. The method according to any one of claims 1-9, characterized in that it further includes a cooling stage; during the cooling stage, the fan remains turned on.

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