Cooking control method and device, pressure cooking utensil and electronic equipment

Abstract

The invention discloses a cooking control method and device, a pressure cooking utensil and electronic equipment. The method comprises the following steps: detecting the internal pressure of the pressure cooking utensil in a temperature rise and pressure rise stage; entering a pressure maintaining stage under the condition that the internal pressure of the pressure cooking utensil reaches the first preset pressure; after the pressure maintaining stage is finished, first exhaust operation is executed till the internal pressure of the pressure cooking utensil reaches second preset pressure; the pressure cooking utensil is controlled to execute inflation operation and second exhaust operation until the pressure difference between the internal pressure of the pressure cooking utensil and the atmospheric pressure is smaller than the preset pressure difference. By means of the pressure cooking utensil, the problem that in the prior art, a pressure cooking utensil needs long cooking time to guarantee the nutritional value and taste of food is solved.

Description

Technical Field

[0001] This application relates to the technical field of cooking control, and in particular, to a cooking control method, device, pressure cooking appliance, and electronic device. Background Art

[0002] In order to meet the user's requirements for the taste and nutritional value of food and the need for a convenient cooking method, a pressure cooking appliance with a high-pressure cooking function has emerged as the times require.

[0003] The pressure cooking appliance can fully release the nutrients and flavors in the ingredients through the high-pressure cooking function, improving the nutritional value of the ingredients. However, in the related art, the maximum pressure of the pressure cooking appliance is about 112 kPa. In order to make the cooked food have high nutritional value and good taste, a relatively long cooking time is required.

[0004] Aiming at the problem that in the related art, the pressure cooking appliance needs a relatively long cooking time to ensure the nutritional value and taste of food, no effective solution has been proposed yet. Summary of the Invention

[0005] This application provides a cooking control method, device, pressure cooking appliance, and electronic device to solve the problem that in the related art, the pressure cooking appliance needs a relatively long cooking time to ensure the nutritional value and taste of food.

[0006] According to one aspect of this application, a cooking control method is provided. Applied to a pressure cooking appliance, the method includes: during the heating and pressurizing stage, detecting the internal pressure of the pressure cooking appliance; when the internal pressure of the pressure cooking appliance reaches a first preset pressure, entering the pressure-holding stage, where the range of the first preset pressure is 120 kPa to 150 kPa; after the pressure-holding stage ends, performing a first exhaust operation until the internal pressure of the pressure cooking appliance reaches a second preset pressure; controlling the pressure cooking appliance to perform an inflation operation and a second exhaust operation until the pressure difference between the internal pressure of the pressure cooking appliance and the atmospheric pressure is less than a preset pressure difference.

[0007] Optionally, the range of the second preset pressure is 60 kPa to 80 kPa. Keep for a period of time in the pressure-holding stage to fully release the nutritional components of the ingredients and make the taste soft and rotten. Then, exhaust to reduce the internal pressure of the cooking appliance to 60 kPa to 80 kPa, and then reduce the internal pressure of the cooking appliance to the atmospheric pressure by performing inflation and exhaust operations, so that the pressure cooking appliance can complete cooking quickly without overflowing.

[0008] Optionally, controlling the pressure cooking appliance to perform the inflation operation and the second exhaust operation includes: controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation under the first type of cooking function, and controlling the pressure cooking appliance to simultaneously perform the inflation operation and the second exhaust operation under the second type of cooking function, where the degree of food spillage during cooking with the first type of cooking function is greater than that during cooking with the first type of cooking function; or controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation within a preset duration, and simultaneously perform the inflation operation and the second exhaust operation after the preset duration. Different inflation and exhaust methods are set for different cooking functions, or different inflation and exhaust methods are set for different pressure reduction stages of the same cooking function. By flexibly performing the inflation operation and the exhaust operation, the pressure inside the cooking appliance is quickly reduced to atmospheric pressure.

[0009] Optionally, the method further includes: during the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, as the inflation operation and the second exhaust operation continue, increasing the duration of a single exhaust operation and / or decreasing the duration of a single inflation operation. Considering that during the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, as time goes by, the internal pressure of the pressure cooking appliance decreases. By reducing the duration of a single inflation operation or increasing the duration of a single exhaust operation, the pressure reduction efficiency is further improved while avoiding food spillage from the pot.

[0010] Optionally, during the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, the duration of a single inflation operation ranges from 2 seconds to 5 seconds, and the duration of a single exhaust operation ranges from 3 seconds to 8 seconds. During the process of alternately performing the inflation operation and the second exhaust operation, a shorter inflation duration and a longer exhaust duration are set to avoid the problem that a smaller exhaust volume affects the amount of gas that can be filled into the cooking appliance, thereby affecting the pressure reduction efficiency.

[0011] Optionally, during the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, the duration of a single inflation operation for the first type of cooking function is less than that for the second type of cooking function, and the duration of a single exhaust operation for the first type of cooking function is less than that for the second type of cooking function, where the degree of food spillage during cooking with the first type of cooking function is greater than that during cooking with the first type of cooking function. Different durations of a single inflation operation and a single exhaust operation are set for different types of cooking functions to avoid food spillage for foods with a high degree of spillage during cooking and improve the pressure reduction efficiency for foods with a low degree of spillage during cooking.

[0012] Optionally, performing the first exhaust operation includes: performing an intermittent first exhaust operation, wherein as the first exhaust operation continues, the duration of a single exhaust operation is increased. Considering that during the process of controlling the pressure cooking appliance to perform the first exhaust operation, as time goes by, the internal pressure of the pressure cooking appliance decreases. By increasing the duration of a single exhaust operation, the pressure reduction efficiency is further improved while avoiding overflow of the pot.

[0013] Optionally, during the process of performing the intermittent first exhaust operation, the duration of a single exhaust operation of the first type of cooking function is less than the duration of a single exhaust operation of the second type of cooking function, wherein the degree of easy overflow when cooking food with the first type of cooking function is greater than that when cooking food with the first type of cooking function. Setting the duration of a single exhaust operation of the first type of cooking function to be less than that of the second type of cooking function can avoid overflow of foods that are prone to overflow during cooking and improve the pressure reduction efficiency of foods that are less prone to overflow during cooking.

[0014] Optionally, the method further includes: for the first type of cooking function, during the pressure holding stage, controlling the pressure cooking appliance to be in a sealed state; for the second type of cooking function, during the pressure holding stage, controlling the pressure cooking appliance to exhaust intermittently, wherein the degree of easy overflow when cooking food with the first type of cooking function is greater than that when cooking food with the first type of cooking function. Setting the pressure cooking appliance to be in a sealed state during the pressure holding stage for the first type of cooking function can avoid overflow during the pressure holding stage. Setting the pressure cooking appliance to exhaust during the pressure holding stage for the second type of cooking function can cause a boiling phenomenon during the pressure holding stage, further improving the nutritional components and taste of the food.

[0015] According to another aspect of the present application, a cooking control device is provided. Applied to a pressure cooking appliance, the device includes: a detection unit for detecting the internal pressure of the pressure cooking appliance during the heating and pressure increasing stage; a pressure holding control unit for entering the pressure holding stage when the internal pressure of the pressure cooking appliance reaches a first preset pressure, wherein the range of the first preset pressure is 120 kPa to 150 kPa; an exhaust control unit for performing a first exhaust operation after the pressure holding stage ends until the internal pressure of the pressure cooking appliance reaches a second preset pressure; an inflation control unit for controlling the pressure cooking appliance to perform an inflation operation and a second exhaust operation until the pressure difference between the internal pressure of the pressure cooking appliance and the atmospheric pressure is less than a preset pressure difference.

[0016] According to another aspect of the present application, a pressure cooking appliance is provided. The controller of the pressure cooking appliance is used to execute a cooking control method to cook the food in the pressure cooking appliance.

[0017] According to another aspect of the present application, there is provided a computer program product, including a non-volatile computer-readable storage medium storing a computer program, and when the computer program is executed by a processor, a cooking control method is implemented.

[0018] According to another aspect of the present application, there is also provided an electronic device, including a processor and a memory; computer-readable instructions are stored in the memory, and the processor is configured to run the computer-readable instructions, wherein when the computer-readable instructions run, a cooking control method is executed.

[0019] Through the present application, the following steps are adopted: in the heating and pressure increasing stage, the internal pressure of the pressure cooking appliance is detected; when the internal pressure of the pressure cooking appliance reaches a first preset pressure, enter the pressure holding stage, wherein the range of the first preset pressure is 120 kPa to 150 kPa; after the pressure holding stage ends, perform a first exhaust operation until the internal pressure of the pressure cooking appliance reaches a second preset pressure; control the pressure cooking appliance to perform an inflation operation and a second exhaust operation until the pressure difference between the internal pressure of the pressure cooking appliance and the atmospheric pressure is less than a preset pressure difference, solving the problem in the related art that the pressure cooking appliance needs a long cooking time to ensure the nutritional value and taste of food. First, the pressure inside the pressure cooking appliance is raised above 120 kPa and maintained for a period of time in the pressure holding stage, so that the nutritional components of the ingredients are fully released and the taste is soft and rotten. Then, the pressure inside the cooking appliance is reduced by exhaust, and then the pressure inside the cooking appliance is reduced to the atmospheric pressure by performing inflation and exhaust, so that the pressure cooking appliance can quickly complete cooking without overflowing, and thus achieving the effect that the pressure cooking appliance can efficiently cook food with high nutritional value and good taste. Description of the Drawings

[0020] The drawings forming a part of the present application are used to provide a further understanding 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:

[0021] Figure 1 is a flowchart of the cooking control method according to an embodiment of the present application;

[0022] Figure 2 is a flowchart of an optional cooking control method according to an embodiment of the present application;

[0023] Figure 3 is a cooking curve graph of an optional cooking control method according to an embodiment of the present application;

[0024] Figure 4 is a schematic diagram of the cooking control device according to an embodiment of the present application;

[0025] Figure 5 It is a schematic diagram of an electronic device according to an embodiment of the present application. Detailed implementation manners

[0026] It should be noted that, without conflict, the embodiments in the present application and the features in the embodiments may be combined with each other. The present application will be described in detail below with reference to the drawings and in combination with the embodiments.

[0027] In order to enable those skilled in the art to better understand the solution of the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. 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 making creative efforts shall fall within the protection scope of the present application.

[0028] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above drawings are used to distinguish similar objects, and do not have to be used to describe a specific order or sequence. It should be understood that the data used in this way can be interchanged under appropriate circumstances for the embodiments of the present application described herein. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product or device including a series of steps or units does not necessarily have to be limited to those clearly listed steps or units, but may include other steps or units not clearly listed or inherent to these processes, methods, products or devices.

[0029] According to an embodiment of the present application, a cooking control method is provided, which is applied to a pressure cooking appliance.

[0030] It should be noted that the pressure cooking appliance in this embodiment can be an electric pressure cooker. The thickness T1 of the locking member of the electric pressure cooker satisfies: 1.8 mm ≤ T2 ≤ 2.5 mm, and the thickness T2 of the pressure-bearing cover satisfies: 1.5 mm ≤ T2 ≤ 2 mm. Since the thicknesses of the relatively weak parts (the locking member and the pressure-bearing cover) in the pressure-bearing structure inside the cooking appliance have increased, the structural strength of the cooking appliance is improved. The pot body with the first engaging teeth and the locking member with the second engaging teeth are engaged and locked with each other, and the pot body, the locking member and the pressure-bearing cover jointly achieve pressure bearing during the cooking process, thereby increasing the maximum cooking pressure, so that the maximum cooking pressure can reach 150 kPa.

[0031] Figure 1 It is a flowchart of the cooking control method according to an embodiment of the present application. As Figure 1 shown, the method includes the following steps:

[0032] Step S102, during the heating and pressure - increasing stage, detect the internal pressure of the pressure - cooking appliance.

[0033] Exemplarily, after selecting the pressure - cooking function and starting the pressure - cooking appliance, the heating element of the pressure - cooking appliance continuously heats up, entering the heating and pressure - increasing stage. Meanwhile, the sensor continuously detects the internal pressure of the pressure - cooking appliance.

[0034] Among them, the pressure - cooking appliance includes an outer pot and an inner pot. The internal pressure of the pressure - cooking appliance refers to the internal pressure of the inner pot. The sensor can be a temperature sensor set at the top of the inner pot of the pressure - cooking appliance.

[0035] Among them, the pressure - cooking function is used to cook ingredients that require a soft texture and full release of nutrients. The pressure - cooking function can include cooking functions such as making soup, stewing beans and tendons.

[0036] Step S104, when the internal pressure of the pressure - cooking appliance reaches the first preset pressure, enter the pressure - holding stage, where the range of the first preset pressure is from 120 kPa to 150 kPa.

[0037] Exemplarily, the upper limit of the first preset pressure is determined according to the pressure - bearing capacity of the pressure - cooking appliance. For example, the first preset pressure is 140 kPa. When the internal pressure of the pressure - cooking appliance reaches 140 kPa, enter the pressure - holding stage. During the pressure - holding stage, heat intermittently so that the internal pressure of the cooking appliance is maintained at about 140 kPa.

[0038] Among them, the range of the pressure - holding duration can be from 10 minutes to 50 minutes, and it can be adjusted according to different pressure - cooking functions. For example, for the pressure - making - soup function, the range of the pressure - holding duration can be from 20 minutes to 30 minutes; for the pressure - stewing beans and tendons function, the range of the pressure - holding duration can be from 30 minutes to 50 minutes.

[0039] It should be noted that in the related art, limited by the pressure - bearing capacity of the pressure - cooking appliance itself, the maximum cooking pressure can only reach about 112 kPa. To ensure the cooking taste, during the heating and pressure - increasing stage, it will stay at about 55 °C for a period of time to make the nutrients of the ingredients release as much as possible, and then continue to heat up and increase the pressure. Although the cooking effect can be guaranteed, the cooking time is relatively long. In this embodiment, continuously heating up and increasing the pressure enables the internal pressure of the cooking appliance to reach 140 kPa. For example, it can directly increase the temperature at high power and enter the pressure - holding stage, or heat up and increase the pressure at full power, further shortening the heating duration before entering the pressure - holding stage. During the pressure - holding stage, through the high - pressure method, the nutrients of the food are fully released, the beans, tendons and bones are soft and the soup is thick, the nutrients are more abundant, and there is no need to stay at a specific temperature during the heating and pressure - increasing stage, so the cooking efficiency is higher.

[0040] Step S106, after the pressure-holding stage ends, perform a first exhaust operation until the internal pressure of the pressure cooking appliance reaches a second preset pressure.

[0041] During the pressure-holding stage, the internal pressure of the cooking appliance is very high and the food is fully cooked. After the pressure-holding stage ends, in order to reduce the internal pressure of the cooking appliance, a first exhaust operation is performed until the internal pressure of the pressure cooking appliance reaches a second preset pressure. This stage is the fresh breathing pressure reduction stage.

[0042] Optionally, in the cooking control method provided in the embodiments of the present application, the range of the second preset pressure is 60 kPa to 80 kPa. Exemplarily, the second preset pressure can be 70 kPa.

[0043] It should be noted that in this embodiment, the range of the second preset pressure is set to 60 kPa to 80 kPa to ensure the effect of further reducing the pressure by inflating and exhausting. If the internal pressure of the cooking appliance is too high, it is difficult for the air inflation pump to inflate gas into the cooking appliance. If gas is inflated when the internal pressure of the cooking appliance is very low, the internal pressure needs to be reduced to a very low level first, resulting in a long pressure reduction time and thus a relatively long overall cooking time.

[0044] In addition, it should be noted that after the pressure-holding stage ends, in addition to reducing the pressure by performing a first exhaust operation, other methods can also be used to reduce the pressure, such as water cooling and air cooling. However, since the internal pressure of the pressure cooking appliance is too high after the pressure-holding stage ends, to avoid overflowing the pot, this pressure reduction method does not include an exhaust operation.

[0045] Step S108, control the pressure cooking appliance to perform an inflation operation and a second exhaust operation until the pressure difference between the internal pressure of the pressure cooking appliance and the atmospheric pressure is less than a preset pressure difference.

[0046] To accelerate the pressure reduction efficiency, after the internal pressure of the pressure cooking appliance drops to the second preset pressure, start the air inflation pump provided in the pressure cooking appliance, and fill the inner pot of the pressure cooking appliance with cold air (the gas with a temperature lower than the internal temperature of the cooking appliance in this embodiment, for example, can be normal temperature gas) through the air inflation pump to quickly cool the gas in the pot, and then discharge the mixed gas of cold air and hot air, and further fill with cold air and exhaust, so that the internal pressure is quickly reduced.

[0047] During the process of performing the inflation operation and the exhaust operation, if it is detected that the anti-opening valve of the cooking appliance drops, it means that there is no pressure difference between the inside and outside of the pressure cooking appliance, the pressure cooking appliance stops cooking, and an open lid signal is output, and the user can open the lid and eat.

[0048] The cooking control method provided by the embodiments of the present application detects the internal pressure of a pressure cooking appliance during the heating and pressurizing stage; enters the pressure-holding stage when the internal pressure of the pressure cooking appliance reaches a first preset pressure, where the range of the first preset pressure is 120 kPa to 150 kPa; after the pressure-holding stage ends, performs a first exhaust operation until the internal pressure of the pressure cooking appliance reaches a second preset pressure; controls the pressure cooking appliance to perform an inflation operation and a second exhaust operation until the pressure difference between the internal pressure of the pressure cooking appliance and the atmospheric pressure is less than a preset pressure difference, solving the problem in the related art that the pressure cooking appliance needs a long cooking time to ensure the nutritional value and taste of food. First, the pressure inside the pressure cooking appliance is raised above 120 kPa and maintained for a period of time during the pressure-holding stage, so that the nutritional components of the ingredients are fully released and the taste is soft and rotten. Then, the pressure inside the cooking appliance is reduced by exhaust, and then the pressure inside the cooking appliance is reduced to the atmospheric pressure by performing inflation and exhaust operations, enabling the pressure cooking appliance to complete cooking quickly without overflowing. With the help of the high-pressure pressure-holding stage, the fresh breathing pressure-reducing stage, and the inflation and exhaust stage, good nutritional indicators are obtained, and thus the effect that the pressure cooking appliance can efficiently cook food with high nutritional value and good taste is achieved.

[0049] The inflation and exhaust methods can be flexibly set. Optionally, in the cooking control method provided by the embodiments of the present application, controlling the pressure cooking appliance to perform an inflation operation and a second exhaust operation includes: controlling the pressure cooking appliance to alternately perform an inflation operation and a second exhaust operation under a first type of cooking function, and controlling the pressure cooking appliance to simultaneously perform an inflation operation and a second exhaust operation under a second type of cooking function, where the degree of easy overflow when cooking food with the first type of cooking function is greater than that when cooking food with the first type of cooking function; or controlling the pressure cooking appliance to alternately perform an inflation operation and a second exhaust operation within a preset duration, and simultaneously perform an inflation operation and a second exhaust operation after the preset duration.

[0050] Exemplarily, the first type of cooking function is used to cook the first type of ingredients. The first type of ingredients can be ingredients that are prone to overflow during cooking. For example, the first type of ingredients is bean tendon and water, and the first type of cooking function is pressure stewing bean tendon. The pressure cooking appliance is controlled to alternately perform an inflation operation and a second exhaust operation to avoid overflow while quickly reducing the pressure.

[0051] Exemplarily, the second type of cooking function is used to cook the second type of ingredients. The second type of ingredients can be ingredients that are not prone to overflow during cooking. For example, the second type of ingredients is bones and water, and the second type of cooking function is pressure stewing soup. The pressure cooking appliance is controlled to simultaneously perform an inflation operation and a second exhaust operation to further increase the speed of pressure reduction.

[0052] Exemplarily, for the first type of cooking function and the second type of cooking function, the pressure cooking appliance can be controlled to alternately perform an inflation operation and a second exhaust operation, and then perform the inflation operation and the second exhaust operation simultaneously after a preset duration, so as to achieve rapid pressure reduction without overflowing the pot.

[0053] In this embodiment, different inflation and exhaust methods are set for different cooking functions, or different inflation and exhaust methods are set for different pressure reduction stages of the same cooking function. By flexibly performing the inflation operation and the exhaust operation, the pressure inside the cooking appliance is rapidly reduced to atmospheric pressure.

[0054] Optionally, in order to further improve the efficiency of pressure reduction, in the cooking control method provided in the embodiment of the present application, the method further includes: during the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, as the inflation operation and the second exhaust operation continue, increasing the duration of a single exhaust operation and / or reducing the duration of a single inflation operation.

[0055] It should be noted that as time goes by, the internal pressure of the pressure cooking appliance decreases, and gas can be filled more efficiently and the temperature can be reduced more quickly. Due to the decrease in internal pressure, it is not easy to overflow during exhaust, so a longer exhaust duration can be set to discharge more hot air. Therefore, in this embodiment, the duration of a single inflation operation can be kept unchanged while increasing the duration of a single exhaust operation, or the duration of a single inflation operation can be reduced while increasing the duration of a single exhaust operation to improve the efficiency of pressure reduction.

[0056] Exemplarily, at the beginning stage, the duration of a single inflation operation can be 3 seconds, and the duration of a single exhaust operation can be 5 seconds. As time goes by, the duration of a single inflation operation can be adjusted to 2 seconds, and the duration of a single exhaust operation can be adjusted to 6 seconds.

[0057] This embodiment takes into account that during the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, as time goes by, the internal pressure of the pressure cooking appliance decreases. By reducing the duration of a single inflation operation or increasing the duration of a single exhaust operation, the efficiency of pressure reduction is further improved without overflowing the pot.

[0058] Considering that enough gas in the pot needs to be discharged to fill more cold air for further rapid temperature reduction and pressure reduction, optionally, in the cooking control method provided in the embodiment of the present application, during the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, the duration of a single inflation operation ranges from 2 seconds to 5 seconds, and the duration of a single exhaust operation ranges from 3 seconds to 8 seconds.

[0059] During the process of alternately performing the inflation operation and the second exhaust operation in this embodiment, a shorter inflation duration and a longer exhaust duration are set to avoid the problem that a small exhaust volume affects the amount of gas that can be filled into the cooking appliance, thereby affecting the pressure reduction efficiency.

[0060] Different types of cooking functions are used to cook different ingredients, and different ingredients have different degrees of tendency to overflow during cooking. In order to improve the pressure reduction efficiency without overflowing the pot, optionally, in the cooking control method provided in the embodiments of the present application, during the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, the duration of a single inflation operation of the first type of cooking function is less than the duration of a single inflation operation of the second type of cooking function, and the duration of a single exhaust operation of the first type of cooking function is less than the duration of a single exhaust operation of the second type of cooking function, where the degree of tendency to overflow when cooking food with the first type of cooking function is greater than the degree of tendency to overflow when cooking food with the first type of cooking function.

[0061] Among them, the first type of cooking function is used to cook the first type of ingredients. The first type of ingredients can be ingredients that are prone to overflow during cooking. For example, the first type of ingredients is bean tendon and water, and the first type of cooking function is pressure stewing bean tendon. The duration of both the single inflation operation and the single exhaust operation is set within 3 seconds.

[0062] The second type of cooking function is used to cook the second type of ingredients. The second type of ingredients can be ingredients that are not prone to overflow during cooking. For example, the second type of ingredients is bones and water, and the second type of cooking function is pressure stewing soup. The duration of the single exhaust operation is set to 5 to 8 seconds, and the duration of the single inflation operation is set to 3 to 5 seconds.

[0063] This embodiment sets different durations for the single inflation operation and the single exhaust operation for different types of cooking functions, avoiding the phenomenon of overflow of foods with a high degree of tendency to overflow during cooking, and improving the pressure reduction efficiency of foods with a low degree of tendency to overflow during cooking.

[0064] In order to further improve the pressure reduction efficiency, optionally, in the cooking control method provided in the embodiments of the present application, performing the first exhaust operation includes: performing an intermittent first exhaust operation, where, as the first exhaust operation continues, the duration of a single exhaust operation is increased.

[0065] Since the internal pressure of the pressure cooking appliance is still very high after the end of the pressure holding stage, in order to avoid the phenomenon of overflow caused by the continuous exhaust method, this embodiment can adopt an intermittent exhaust method to achieve pressure reduction. Exemplarily, the exhaust operation of this embodiment can be realized by an electromagnetic valve. The electromagnetic valve is started intermittently to perform an intermittent first exhaust operation, exhausting for 2 to 4 seconds each time and then pausing for 2 to 4 seconds.

[0066] It should be noted that as time goes by, due to the reduction of internal pressure, it is not easy to overflow the pot during exhaust, and a longer exhaust duration can be set to discharge more hot air. Therefore, as the first exhaust operation continues, the duration of a single exhaust operation can be increased.

[0067] Exemplarily, at the beginning stage of exhaust, the duration of a single exhaust can be 2 seconds, with a pause of 2 to 3 seconds. As time goes by, the duration of a single exhaust can be adjusted to 3 seconds, and the pause duration remains unchanged. Further, as time goes by, the duration of a single exhaust can be adjusted to 4 seconds, and the pause duration remains unchanged.

[0068] This embodiment takes into account that during the process of controlling the pressure cooking appliance to perform the first exhaust operation, as time goes by, the internal pressure of the pressure cooking appliance decreases. By increasing the duration of a single exhaust operation, the pressure reduction efficiency is further improved while avoiding overflowing of the pot.

[0069] Different types of cooking functions are used to cook different ingredients, and different ingredients are likely to overflow to different degrees during cooking. In order to improve the pressure reduction efficiency without overflowing the pot, optionally, in the cooking control method provided in the embodiments of the present application, during the execution of the intermittent first exhaust operation, the duration of a single exhaust operation of the first type of cooking function is less than the duration of a single exhaust operation of the second type of cooking function, where the degree of easy overflow when cooking food with the first type of cooking function is greater than that when cooking food with the first type of cooking function.

[0070] Among them, the first type of cooking function is used to cook the first type of ingredients. The first type of ingredients can be ingredients that are likely to overflow during cooking. For example, the first type of ingredients is bean tendon and water, and the first type of cooking function is pressure stewing bean tendon, and the duration of a single exhaust operation can be set within 2 seconds.

[0071] The second type of cooking function is used to cook the second type of ingredients. The second type of ingredients can be ingredients that are not likely to overflow during cooking. For example, the second type of ingredients is bones and water, and the second type of cooking function is pressure stewing soup, and the single exhaust duration is set to 3 to 4 seconds.

[0072] This embodiment sets the duration of a single exhaust operation of the first type of cooking function to be less than that of the second type of cooking function, avoiding the phenomenon of overflow of foods with a high degree of easy overflow during cooking, and improving the pressure reduction efficiency of foods with a low degree of easy overflow during cooking.

[0073] Optionally, in order to improve the cooking sufficiency of food without overflowing the pot, in the cooking control method provided in the embodiments of the present application, the method further includes: for the first type of cooking function, during the pressure-holding stage, controlling the pressure cooking appliance to be in a closed state; for the second type of cooking function, during the pressure-holding stage, controlling the pressure cooking appliance to exhaust intermittently, where the degree of easy overflow when cooking food with the first type of cooking function is greater than that when cooking food with the second type of cooking function.

[0074] Among them, the first type of cooking function is used to cook the first type of ingredients. The first type of ingredients can be ingredients that are prone to overflow during cooking. For example, the first type of ingredients is soy bean tendon and water, and the first type of cooking function is pressure stewing soy bean tendon. During the pressure-holding stage, control the pressure cooking appliance to be in a closed state to avoid overflow due to exhaust during the pressure-holding stage.

[0075] The second type of cooking function is used to cook the second type of ingredients. The second type of ingredients can be ingredients that are not prone to overflow during cooking. For example, the second type of ingredients is bones and water, and the second type of cooking function is pressure stewing soup. During the pressure-holding stage, control the pressure cooking appliance to exhaust intermittently, so that a boiling phenomenon can be generated during the pressure-holding stage, further improving the nutritional components and taste of the food.

[0076] In an optional implementation manner, whether the pressure cooking appliance exhausts during the pressure-holding stage in the high-pressure state depends on the weight of the pressure-limiting valve. For a lighter pressure-limiting valve, it exhausts slightly during the pressure-holding stage in the high-pressure state. To prevent overflow, the first type of cooking function is not enabled, and the second type of cooking function can be enabled. For a heavier pressure-limiting valve, it does not exhaust during the pressure-holding stage in the high-pressure state, and both the first type of cooking function and the second type of cooking function can be enabled.

[0077] In this embodiment, it is set that the pressure cooking appliance is in a closed state during the pressure-holding stage of the first type of cooking function to avoid overflow due to exhaust during the pressure-holding stage, and it is set that the pressure cooking appliance exhausts during the pressure-holding stage of the second type of cooking function, generating a boiling phenomenon during the pressure-holding stage, further improving the nutritional components and taste of the food.

[0078] According to the embodiments of the present application, there is also provided a pressure cooking appliance, including a controller, a pot body assembly, a heating assembly, an air inflation pump assembly, and a solenoid valve assembly.

[0079] Among them, the pot body assembly includes an inner pot, a lid body, and a pot body. A pressure release valve and a sensor are provided on the lid body. The pressure release valve is used to adjust the sealing state of the inner pot, the sensor is used to measure the temperature and pressure of the internal saturated steam in the inner pot, the solenoid valve assembly is used to adjust the internal pressure of the inner pot, the heating assembly is used to heat the food in the inner pot, the air inflation pump assembly is used to fill cold air into the inner pot during the pressure reduction stage, and the controller is used to control the operation of other components to execute the cooking control method.

[0080] Figure 2 is a flowchart of an optional cooking control method according to an embodiment of the present application, Figure 3 is a cooking curve diagram of an optional cooking control method according to an embodiment of the present application. As Figure 2 , Figure 3 shown, in an optional implementation manner, the control of the pressure cooking appliance executes the following cooking control method:

[0081] The pressure cooking appliance is started to start cooking, and the heating component continuously heats. Exemplarily, it can be IH (Induction Heat) heating or hot plate heating. At the same time, the sensor continuously detects whether the pressure in the inner pot reaches 140 kPa. If it does not reach, it continues to heat until it reaches 140 kPa.

[0082] If it reaches 140 kPa, it enters the pressure holding stage. The pressure holding time can be from 10 minutes to 50 minutes. Then, the solenoid valve is started intermittently to automatically exhaust air. The sensor continuously detects whether the pressure in the pot is less than or equal to 70 kPa. If the pressure in the pot is less than or equal to 70 kPa, the solenoid valve continues to be started intermittently until the pressure in the pot is less than or equal to 70 kPa.

[0083] If the pressure in the pot is less than or equal to 70 kPa, the air inflation pump is started to inflate cold air into the inner pot to quickly cool the gas in the pot. The solenoid valve is started intermittently until the open valve detection switch detects that the open valve has dropped, indicating that there is no pressure difference inside and outside, and the cooking is stopped, and an open lid signal is output.

[0084] Exemplarily, using the same cooking appliance, 930 g of pork ribs and 1860 g of water are placed in the cooking appliance, and the same pressure holding duration is selected for three cookings. The pressure holding pressure for one time is 70 kPa, the pressure holding pressure for one time is 112 kPa, and the pressure holding pressure for one time is 140 kPa. Inflation and exhaust occur during the pressure reduction stage in all three cookings.

[0085] Table 1 is a schematic table of the cooking effects of three times of cooking. As shown in Table 1, when the pressure of the cooking appliance increases by 70 kPa, the solid content is 1.95 g and the protein is 0.56 g. When the pressure of the cooking appliance increases to 112 kPa, the solid content is 2.86 g, which is 46.67% higher than that at 70 kPa, and the protein content is 0.62 g, which is 10.71% higher than that at 70 kPa. When the pressure of the cooking appliance increases to 140 kPa, the solid content is 3.99 g, which is 39.51% higher than that at 112 kPa, and the protein content is 0.99 g, which is 59.68% higher than that at 112 kPa. It should be noted that the solid content test method is the evaporation method, and the protein is detected by a Kjeldahl nitrogen analyzer. In addition, it should be noted that when the holding pressure duration is the same, the total cooking duration (the duration from the start of cooking of the pressure cooking appliance to the output of the open lid signal) increases less, the holding pressure duration can be shortened, and the total cooking duration can be further shortened, and still a good cooking effect can be obtained.

[0086] Table 1

[0087]

[0088] In this embodiment, through continuous heating, the internal pressure of the pressure cooking appliance reaches 140 kPa during the holding pressure stage, so that the nutritional components of the food are fully released and the taste is soft and rotten. During the exhaust stage, during the fresh breathing pressure reduction stage from 140 kPa to 70 kPa, the food is in a boiling state through exhaust, realizing the turning of the ingredients, promoting the release and dissolution of nutritional components. After the pressure drops to 70 kPa, an air inflation pump is started to fill cold air into the interior and exhaust. On the one hand, when inflating, air enters the pot, and the oxygen in the air is beneficial to the Maillard reaction of the ingredients, and the exhaust makes the temperature drop and the boiling intensify, promoting the release and dissolution of nutritional components. On the other hand, inflation and exhaust can achieve rapid pressure reduction. Thus, during the process of exhaust pressure reduction and inflation exhaust pressure reduction, while ensuring the nutritional value and taste of the food and assisting in improving the cooking effect, the holding pressure duration can be reduced, and the total cooking duration can be further reduced, improving the cooking efficiency.

[0089] It should be noted that the steps shown in the flowchart of the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions. And although the logical order is shown in the flowchart, in some cases, the steps shown or described can be executed in a different order than here.

[0090] The embodiment of the present application also provides a cooking control device. It should be noted that the cooking control device of the embodiment of the present application can be used to execute the cooking control method provided by the embodiment of the present application. The following introduces the cooking control device provided by the embodiment of the present application.

[0091] Figure 4 is a schematic diagram of a cooking control device according to an embodiment of the present application. As Figure 4 shown, the device includes: a detection unit 402, a pressure holding control unit 404, an exhaust control unit 406, and an inflation control unit 408.

[0092] Specifically, the detection unit 402 is configured to detect the internal pressure of the pressure cooking appliance during the heating and pressurizing stage.

[0093] The pressure holding control unit 404 is configured to enter the pressure holding stage when the internal pressure of the pressure cooking appliance reaches a first preset pressure, where the range of the first preset pressure is 120 kPa to 150 kPa.

[0094] The exhaust control unit 406 is configured to perform a first exhaust operation after the pressure holding stage ends until the internal pressure of the pressure cooking appliance reaches a second preset pressure.

[0095] The inflation control unit 408 is configured to control the pressure cooking appliance to perform an inflation operation and a second exhaust operation until the pressure difference between the internal pressure of the pressure cooking appliance and the atmospheric pressure is less than a preset pressure difference.

[0096] The cooking control device provided by the embodiment of the present application, through the detection unit 402, during the heating and pressurizing stage, detects the internal pressure of the pressure cooking appliance; the pressure holding control unit 404, when the internal pressure of the pressure cooking appliance reaches the first preset pressure, enters the pressure holding stage, where the range of the first preset pressure is 120 kPa to 150 kPa; the exhaust control unit 406, after the pressure holding stage ends, performs the first exhaust operation until the internal pressure of the pressure cooking appliance reaches the second preset pressure; the inflation control unit 408, controls the pressure cooking appliance to perform the inflation operation and the second exhaust operation until the pressure difference between the internal pressure of the pressure cooking appliance and the atmospheric pressure is less than the preset pressure difference, solves the problem in the related art that the pressure cooking appliance needs a long cooking time to ensure the nutritional value and taste of the food. First, the pressure inside the pressure cooking appliance is raised above 120 kPa and maintained for a period of time in the pressure holding stage, so that the nutritional components of the ingredients are fully released and the taste is soft and rotten. Then, the pressure inside the cooking appliance is reduced by exhausting, and then the pressure inside the cooking appliance is reduced to the atmospheric pressure by performing inflation and exhaust, so that the pressure cooking appliance can quickly complete cooking without overflowing, and thus achieves the effect that the pressure cooking appliance can efficiently cook food with high nutritional value and good taste.

[0097] Optionally, in the cooking control device provided by the embodiment of the present application, the range of the second preset pressure is 60 kPa to 80 kPa.

[0098] Optionally, in the cooking control device provided in the embodiments of the present application, the inflation control unit 408 is further configured to: control the pressure cooking appliance to alternately perform an inflation operation and a second exhaust operation under a first type of cooking function, and control the pressure cooking appliance to simultaneously perform an inflation operation and a second exhaust operation under a second type of cooking function, where the degree of easy overflow when cooking food with the first type of cooking function is greater than that when cooking food with the first type of cooking function; or control the pressure cooking appliance to alternately perform an inflation operation and a second exhaust operation within a preset duration, and simultaneously perform an inflation operation and a second exhaust operation after the preset duration. Different inflation and exhaust methods are set for different cooking functions, or different inflation and exhaust methods are set for different pressure reduction stages of the same cooking function. By flexibly performing the inflation operation and the exhaust operation, the pressure inside the cooking appliance is quickly reduced to the atmospheric pressure.

[0099] Optionally, in the cooking control device provided in the embodiments of the present application, the inflation control unit 408 is further configured to: during the process of controlling the pressure cooking appliance to alternately perform an inflation operation and a second exhaust operation, as the inflation operation and the second exhaust operation continue, increase the duration of a single exhaust operation and / or decrease the duration of a single inflation operation.

[0100] Optionally, in the cooking control device provided in the embodiments of the present application, the inflation control unit 408 is further configured to: during the process of controlling the pressure cooking appliance to alternately perform an inflation operation and a second exhaust operation, set the duration range of a single inflation operation to be from 2 seconds to 5 seconds, and the duration range of a single exhaust operation to be from 3 seconds to 8 seconds.

[0101] Optionally, in the cooking control device provided in the embodiments of the present application, the inflation control unit 408 is further configured to: during the process of controlling the pressure cooking appliance to alternately perform an inflation operation and a second exhaust operation, set the duration of a single inflation operation of the first type of cooking function to be less than the duration of a single inflation operation of the second type of cooking function, and the duration of a single exhaust operation of the first type of cooking function to be less than the duration of a single exhaust operation of the second type of cooking function, where the degree of easy overflow when cooking food with the first type of cooking function is greater than that when cooking food with the first type of cooking function.

[0102] Optionally, in the cooking control device provided in the embodiments of the present application, the exhaust control unit 406 is further configured to: perform an intermittent first exhaust operation, where as the first exhaust operation continues, increase the duration of a single exhaust operation.

[0103] Optionally, in the cooking control device provided in the embodiments of the present application, the exhaust control unit 406 is further configured to: during the execution of the intermittent first exhaust operation, control the duration of a single exhaust operation of the first type of cooking function to be less than the duration of a single exhaust operation of the second type of cooking function, where the degree of easy overflow when cooking food with the first type of cooking function is greater than the degree of easy overflow when cooking food with the first type of cooking function.

[0104] Optionally, in the cooking control device provided in the embodiments of the present application, the pressure maintaining control unit 404 is further configured to: for the first type of cooking function, during the pressure maintaining stage, control the pressure cooking appliance to be in a closed state, and for the second type of cooking function, during the pressure maintaining stage, control the pressure cooking appliance to exhaust intermittently, where the degree of easy overflow when cooking food with the first type of cooking function is greater than the degree of easy overflow when cooking food with the first type of cooking function.

[0105] The above cooking control device includes a processor and a memory. The above detection unit 402, pressure maintaining control unit 404, exhaust control unit 406, inflation control unit 408, etc. are all stored in the memory as program units, and the processor executes the above program units stored in the memory to implement corresponding functions.

[0106] The processor contains a kernel, and the kernel retrieves the corresponding program units from the memory. One or more kernels can be set, and by adjusting the kernel parameters, the problem in the related art that the pressure cooking appliance needs a long cooking time to ensure the nutritional value and taste of food is solved.

[0107] The memory may include non-permanent memory in a computer-readable medium, forms such as random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash memory (flash RAM), and the memory includes at least one storage chip.

[0108] The embodiments of the present application also provide a computer storage medium for storing a program, where the program, when running, controls the device where the non-volatile storage medium is located to execute the following cooking control method: during the heating and pressure increasing stage, detect the internal pressure of the pressure cooking appliance; when the internal pressure of the pressure cooking appliance reaches a first preset pressure, enter the pressure maintaining stage, where the range of the first preset pressure is 120 kPa to 150 kPa; after the pressure maintaining stage ends, perform a first exhaust operation until the internal pressure of the pressure cooking appliance reaches a second preset pressure; control the pressure cooking appliance to perform an inflation operation and a second exhaust operation until the pressure difference between the internal pressure of the pressure cooking appliance and the atmospheric pressure is less than a preset pressure difference.

[0109] The embodiments of the present application also provide an electronic device, Figure 5It is a schematic diagram of an electronic device according to an embodiment of the present application. The electronic device 50 includes a processor and a memory; computer-readable instructions are stored in the memory, and the processor is used to run the computer-readable instructions. Among them, when the computer-readable instructions run, a cooking control method is executed. The electronic device in this article can be a server, a PC, a PAD, a mobile phone, etc.

[0110] An embodiment of the present application also provides a computer program product, including a non-volatile computer-readable storage medium. The non-volatile computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, a cooking control method is implemented.

[0111] Those skilled in the art should understand that the embodiments of the present application can be provided as a method, a system, or a computer program product. Therefore, the present application can take the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware aspects. Moreover, the present application can take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) that contain computer-usable program code.

[0112] The present application is described with reference to the flowcharts and / or block diagrams of methods, devices (systems), and computer program products according to embodiments of the present application. It should be understood that each flow and / or block in the flowchart and / or block diagram can be implemented by computer program instructions, and the combination of the flows and / or blocks in the flowchart and / or block diagram can also be implemented. 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 implementing the functions specified in Figure 1 one process or multiple processes and / or blocks Figure 1 one block or multiple blocks.

[0113] These computer program instructions can also be stored in a computer-readable memory that can direct a computer or other programmable data processing device to work in a specific manner, so that the instructions stored in the computer-readable memory generate a manufactured article including an instruction device, and the instruction device implements the functions specified in Figure 1 one process or multiple processes and / or blocks Figure 1 one block or multiple blocks.

[0114] These computer program instructions can also be loaded onto a computer or other programmable data processing device, so that a series of operation steps are executed on the computer or other programmable device to generate a computer-implemented process. Thus, the instructions executed on the computer or other programmable device provide for implementing the functions in the process Figure 1A process or multiple processes and / or boxes Figure 1 The steps for the functions specified in one or more boxes.

[0115] In a typical configuration, a computing device includes one or more processors (CPU), input / output interfaces, network interfaces, and memory.

[0116] The memory may include non-permanent memory in a computer-readable medium, random access memory (RAM) and / or non-volatile memory in the form of read-only memory (ROM) or flash RAM. The memory is an example of a computer-readable medium.

[0117] Computer readable media include permanent and non-permanent, removable and non-removable media that can be implemented by any method or technology to store information. Information can be computer readable instructions, data structures, program modules or other data. Examples of computer storage media include, but are not limited to, phase change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technology, compact disk read-only memory (CD-ROM), digital versatile disk (DVD) or other optical storage, magnetic cassettes, magnetic tape disk storage or other magnetic storage devices or any other non-transmission media that can be used to store information that can be accessed by a computing device. As defined herein, computer readable media does not include temporary computer readable media (transitory media), such as modulated data signals and carrier waves.

[0118] It should also be noted that the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, commodity or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, commodity or device. In the absence of more restrictions, the elements defined by the sentence "comprises a ..." do not exclude the existence of other identical elements in the process, method, commodity or device including the elements.

[0119] The above are only embodiments of the present application and are not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included within the scope of the claims of the present application.

Claims

1. A cooking control method, characterized in that: Applications in pressure cooking appliances, including: During the temperature and pressure increasing stage, detecting the internal pressure of the pressure cooking device; When the internal pressure of the pressure cooking device reaches a first preset pressure, entering a pressure holding stage, wherein the first preset pressure ranges from 120 kPa to 150 kPa; After the pressure-maintaining stage is over, performing a first exhaust operation until the internal pressure of the pressure cooking device reaches a second preset pressure; The pressure cooking appliance is controlled to perform the gas charging operation and the second gas discharging operation until a pressure difference between an internal pressure of the pressure cooking appliance and atmospheric pressure is less than a preset pressure difference.

2. The method according to claim 1, characterized in that The second preset pressure ranges from 60 kPa to 80 kPa.

3. The method according to claim 1, characterized in that Controlling the pressure cooking appliance to perform an inflation operation and a second exhaust operation comprises: Controlling the pressure cooking device to alternately perform an inflation operation and a second exhaust operation under a first type of cooking function, and controlling the pressure cooking device to simultaneously perform an inflation operation and a second exhaust operation under a second type of cooking function, wherein the degree to which food is easily overflowed when cooked by the first type of cooking function is greater than the degree to which food is easily overflowed when cooked by the second type of cooking function; or The pressure cooking appliance is controlled to alternately perform the inflation operation and the second exhaust operation within a preset time period, and the inflation operation and the second exhaust operation are simultaneously performed after the preset time period.

4. The method according to claim 3, characterized in that The method further comprises: In the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, as the inflation operation and the second exhaust operation continue, the duration of a single exhaust operation is increased and / or the duration of a single inflation operation is reduced.

5. The method according to claim 3, characterized in that: In the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, the duration of a single inflation operation ranges from 2 seconds to 5 seconds, and the duration of a single exhaust operation ranges from 3 seconds to 8 seconds.

6. The method according to claim 3, characterized in that In the process of controlling the pressure cooking appliance to alternately perform the inflation operation and the second exhaust operation, the duration of a single inflation operation of the first type of cooking function is shorter than the duration of a single inflation operation of the second type of cooking function, and the duration of a single exhaust operation of the first type of cooking function is shorter than the duration of a single exhaust operation of the second type of cooking function, wherein the degree to which food is easily overflowed when cooked by the first type of cooking function is greater than the degree to which food is easily overflowed when cooked by the second type of cooking function.

7. The method according to claim 1, characterized in that Performing the first exhaust operation includes: An intermittent first exhaust operation is performed, wherein as the first exhaust operation continues, the duration of a single exhaust operation is increased.

8. The method according to claim 7, characterized in that During the intermittent first exhaust operation, the duration of a single exhaust operation of the first type of cooking function is shorter than the duration of a single exhaust operation of the second type of cooking function, wherein the degree to which food is easily overflowed when cooking by the first type of cooking function is greater than the degree to which food is easily overflowed when cooking by the second type of cooking function.

9. The method according to claim 1, characterized in that: The method further comprises: For the first type of cooking function, during the pressure maintaining stage, the pressure cooking vessel is controlled to be in a sealed state, and for the second type of cooking function, during the pressure maintaining stage, the pressure cooking vessel is controlled to intermittently vent air, wherein the degree to which food is easily overflowed when cooked by the first type of cooking function is greater than the degree to which food is easily overflowed when cooked by the second type of cooking function.

10. A cooking control device, characterized in that: Applications in pressure cooking appliances, including: A detection unit, used to detect the internal pressure of the pressure cooking device during the temperature and pressure increase stage; A pressure-maintaining control unit, configured to enter a pressure-maintaining stage when the internal pressure of the pressure cooking device reaches a first preset pressure, wherein the first preset pressure ranges from 120 kPa to 150 kPa; an exhaust control unit, configured to perform a first exhaust operation after the pressure-maintaining stage ends, until the internal pressure of the pressure cooking appliance reaches a second preset pressure; The gas charging control unit is used to control the pressure cooking device to perform a gas charging operation and a second gas discharging operation until the pressure difference between the internal pressure of the pressure cooking device and the atmospheric pressure is less than a preset pressure difference.

11. A pressure cooking device, characterized in that: The controller of the pressure cooking appliance is used to execute the cooking control method according to any one of claims 1 to 9 to cook the food in the pressure cooking appliance.

12. An electronic device comprising a memory and a processor, characterized in that: The memory stores a computer program, and the processor is configured to execute the cooking control method according to any one of claims 1 to 9 through the computer program.

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