Cooking utensil, cooking control method thereof and computer readable storage medium

Abstract

The invention discloses a cooking utensil and a cooking control method thereof and a computer readable storage medium, the cooking utensil comprises a pot body, a pot cover and a turbulent flow device, the pot body is provided with a heating module, and the pot cover is provided with a valve body device; the cooking control method of the cooking utensil comprises the following steps that the heating module is controlled to heat the pot body, and under the condition that the cooking water amount in the pot body is smaller than a preset water amount threshold value, the working power of the heating module is regulated and controlled so that the valve body device can be closed within preset exhaust time to seal the pot body; and the turbulent flow device is started, so that the turbulent flow device conducts turbulent flow on the steam in the pot body. According to the technical scheme, uniform heating of the cooking utensil is achieved, the cooking effect of the cooking utensil on food materials is improved, and the practicability and reliability of the cooking utensil are further improved.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking control, and particularly relates to a cooking appliance, a cooking control method thereof, and a computer-readable storage medium. Background Art

[0002] In the related art, a cooking appliance can use a heating module of a pot body to heat water injected at the bottom of the pot body, so that the heated water generates high-temperature water vapor that spreads in the pot body. Furthermore, the high-temperature water vapor can penetrate the ingredients in the pot body and flow to heat the ingredients, thereby realizing the steaming cooking of the ingredients by the cooking appliance.

[0003] However, during the cooking process, most of the ingredients are stacked on a steaming rack in the pot body, and the water vapor generated by heating the water in the pot body spreads gradually from bottom to top. As a result, the ingredients closer to the bottom of the pot receive the heat of the water vapor faster than the ingredients farther from the bottom of the pot, leading to uneven overall heating of the ingredients. It is easy to occur that the ingredients at the bottom are already mushy while the ingredients at the top are not yet fully cooked. Moreover, during the slow heating process of the ingredients in the cooking appliance, ingredients such as fruits and vegetables will undergo oxidation and discoloration. And a large amount of generated water vapor will form a certain pressure environment in the cooking appliance, resulting in a mushy texture of ingredients such as fruits and vegetables after cooking, making it impossible to achieve a crispy texture well after cooking the ingredients, affecting the cooking effect of the cooking appliance, and reducing the practicability and reliability of the cooking appliance. Summary of the Invention

[0004] The main object of the present invention is to provide a cooking appliance, a cooking control method thereof, and a computer-readable storage medium, aiming to achieve uniform heating of the cooking appliance, improve the cooking effect of the cooking appliance on ingredients, and further improve the practicability and reliability of the cooking appliance.

[0005] To achieve the above object, the cooking appliance proposed by the present invention includes a pot body, a pot lid, and a flow disturbance device. The pot body is provided with a heating module, and the pot lid is provided with a valve body device. The cooking control method of the cooking appliance includes the following steps:

[0006] Control the heating module to heat the pot body. Under the condition that the cooking water volume in the pot body is less than a preset water volume threshold, adjust the working power of the heating module so as to close the valve body device to seal the pot body within a preset exhaust time;

[0007] Start the flow disturbance device so that the flow disturbance device disturbs the steam in the pot body.

[0008] Optionally, in the step of controlling the heating module to heat the pot body, under the condition that the cooking water volume in the pot body is less than a preset water volume threshold, adjusting the working power of the heating module so as to close the valve body device to seal the pot body within a preset exhaust time includes:

[0009] Obtain the cooking water volume injected into the pot body, and compare the cooking water volume with a preset water volume threshold;

[0010] If the cooking water volume is less than the preset water volume threshold, adjust the working power of the heating module so as to close the valve body device to seal the pot body within a preset exhaust time.

[0011] Optionally, in the step of if the cooking water volume is less than the preset water volume threshold, adjusting the working power of the heating module so as to close the valve body device to seal the pot body within a preset exhaust time, it includes:

[0012] Determine the target heating temperature of the pot body;

[0013] Obtain the temperature and the heating rate in the pot body, and determine the time required for the temperature in the pot body to reach the target heating temperature;

[0014] If the time to reach the temperature is greater than the preset exhaust time, adjust the working power of the heating module so that the float closes the valve body device to seal the pot body within the preset exhaust time.

[0015] Optionally, in the step of determining the target heating temperature of the pot body, it includes:

[0016] Obtain the cooking water volume in the pot body and the volume of the pot body, and determine the target heating temperature of the pot body according to the cooking water volume and the volume of the pot body.

[0017] Optionally, controlling the heating module to heat the pot body, and under the condition that the cooking water volume in the pot body is less than the preset water volume threshold, adjusting the working power of the heating module so as to close the valve body device to seal the pot body within a preset exhaust time, further includes:

[0018] Start the heating module to heat the pot body;

[0019] When the temperature in the pot body reaches the preheating temperature, add the ingredients to be cooked and water into the pot body.

[0020] Optionally, a water adding module is provided in the pot body, and the water adding module is provided with a water adding valve. In the step of when the temperature in the pot body reaches the preheating temperature, adding the ingredients to be cooked and water into the pot body, it includes:

[0021] Add the ingredients to be cooked into the pot body;

[0022] Determine the required cooking water volume in the pot body;

[0023] When the temperature in the pot body reaches the preheating temperature, open the water adding valve so that the water in the water adding module flows into the inner cavity of the pot body;

[0024] Obtain the water injection volume flowing through the water addition valve, and when the water injection volume is equal to the cooking water volume, control the water addition valve to close.

[0025] Optionally, after the step of controlling the heating module to heat the pot body and adjusting the working power of the heating module under the condition that the cooking water volume in the pot body is less than the preset water volume threshold so that the valve body device seals the pot body within the preset exhaust time, further includes:

[0026] Open the valve body device so that the valve body device discharges the gas in the pot body;

[0027] Regulate the valve opening of the valve body device according to the parameter information in the pot body.

[0028] Optionally, in the step of regulating the valve opening of the exhaust valve according to the parameter information in the pot body, includes:

[0029] Determine the preset cooking pressure in the pot body;

[0030] Obtain the parameter value in the pot body, where the parameter value includes the temperature value and / or pressure value in the pot to determine the air pressure value corresponding to the current parameter value in the pot body, and determine the pressure difference between the air pressure value and the preset cooking pressure, and determine the target opening according to the pressure difference;

[0031] Control the valve opening of the valve body device to be adjusted to the target opening.

[0032] Optionally, in the step of starting the turbulence device so that the turbulence device turbulizes the steam in the pot body, includes:

[0033] Obtain the upper cover temperature on the side of the pot lid facing the pot body;

[0034] Under the condition that the upper cover temperature reaches the preset temperature threshold, start the turbulence device so that the turbulence device turbulizes the steam in the pot body.

[0035] Optionally, after the step of starting the turbulence device so that the turbulence device turbulizes the steam in the pot body, further includes:

[0036] Determine the preset cooking temperature of the cooking appliance;

[0037] Obtain the temperature in the pot body and determine the temperature difference between the temperature in the pot body and the preset cooking temperature;

[0038] Regulate the working power of the heating module according to the temperature difference.

[0039] The present invention also provides a cooking appliance, which includes a memory, a processor, and a control program of the cooking appliance stored on the memory and executable on the processor. When the processor executes the control program of the cooking appliance, the cooking control method of the cooking appliance as described above is implemented.

[0040] The present invention also provides a computer-readable storage medium, on which a control program of a cooking appliance is stored. When the control program of the cooking appliance is executed by a processor, the steps of the cooking control method of the cooking appliance as described above are implemented.

[0041] The technical solution of the present invention can control the heating module to operate at a higher working power when it is determined that the water added to the pot body during the cooking process reaches a condition less than a preset water volume threshold, so that a small amount of water injected into the pot body can quickly generate a large amount of water vapor in a short time to expel the air in the pot body, ensuring that the cooking appliance can fill the entire inner cavity of the pot with water vapor within a preset exhaust time, which is beneficial to enabling the cooking appliance to quickly generate a large amount of water vapor to ensure the heat required for steaming and boiling ingredients. At the same time, it can make good use of the water vapor to discharge the oxygen in the pot body, avoiding the oxidation and discoloration of ingredients such as fruits and vegetables during the heating process, and can well reduce the gas volume in the pot body, avoiding the continuous accumulation of water vapor and the mixing with the gas in the pot body to increase the air pressure in the pot body, and avoiding the softening of ingredients during cooking under a pressure environment, realizing the color and crispness preservation of ingredients such as fruits and vegetables, and improving the cooking effect of the cooking appliance. After the cooking appliance determines that the cold air in the pot body has been expelled by the water vapor during the operation of the heating module at a higher working power for a preset exhaust time, it can be determined that the cold air in the pot body has been expelled by the water vapor at this time. At this time, the valve body device can be closed to form a certain sealed space in the pot body. Furthermore, by using the turbulence device to turbulize the water vapor filling the inner cavity of the pot body, the water vapor in the pot body can be turbulently mixed well, so that the overall temperature in the pot body remains consistent, avoiding uneven heating of the ingredients in the pot body and ensuring the overall cooking effect of the ingredients. Furthermore, the aesthetics and taste of the ingredients after cooking are effectively improved, enabling the cooking appliance to achieve a better cooking effect, and further improving the practicability and reliability of the cooking appliance. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 It is a schematic diagram of the architecture of the hardware operating environment of an embodiment of the cooking appliance of the present invention;

[0043] Figure 2 It is a schematic flowchart of an embodiment of the cooking control method of the cooking appliance of the present invention;

[0044] Figure 3 It is a schematic flowchart of an embodiment of the cooking control method of the cooking appliance of the present invention for adjusting the working power of the heating module to close the valve body device within a preset exhaust time;

[0045] Figure 4 It is a schematic flowchart of preheating the pot body in an embodiment of the cooking control method of the cooking appliance of the present invention;

[0046] Figure 5 It is a schematic flowchart of controlling the water injection module to inject water into the pot body in an embodiment of the cooking control method of the cooking appliance of the present invention;

[0047] Figure 6 It is a schematic flowchart of controlling the valve body device to adjust the pressure in the pot body in an embodiment of the cooking control method of the cooking appliance of the present invention;

[0048] Figure 7 It is a schematic flowchart of regulating the valve body device according to the pressure difference in an embodiment of the cooking control method of the cooking appliance of the present invention;

[0049] Figure 8 It is a schematic flowchart of regulating the heating module according to the pot body temperature in an embodiment of the cooking control method of the cooking appliance of the present invention. Detailed implementation manners

[0050] It should be noted that all directional indications (such as up, down, left, right, front, back...) in the embodiments of the present invention are only used to explain the relative positional relationship and movement conditions between components in a specific posture (as shown in the drawings). If the specific posture changes, the directional indications will also change accordingly.

[0051] In the present invention, unless otherwise clearly defined and limited, the terms "connection", "fixation", etc. should be understood in a broad sense. For example, "fixation" can be a fixed connection, a detachable connection, or integrated; it can be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium, and it can be the communication inside two components or the interaction relationship between two components, unless otherwise clearly limited. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific situations.

[0052] In addition, in the present invention, descriptions such as "first", "second", etc. are only for descriptive purposes and should not be construed as indicating or implying their relative importance or implicitly specifying the quantity of the indicated technical features. Thus, features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In addition, the meaning of "and / or" appearing throughout the text is that it includes three parallel solutions. Taking "A and / or B" as an example, it includes solution A, or solution B, or a solution where both A and B are satisfied simultaneously. In addition, the technical solutions between various embodiments can be combined with each other, but it must be based on what can be achieved by those of ordinary skill in the art. When the combination of technical solutions results in contradictions or cannot be achieved, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0053] During the cooking process, most of the ingredients are stacked on the steaming rack inside the pot body, and the water vapor generated by heating the water in the pot body spreads gradually from bottom to top. As a result, the ingredients closer to the bottom of the pot receive the heat of the water vapor faster than the ingredients farther from the bottom, leading to uneven overall heating of the ingredients. It is easy to have a situation where the ingredients at the bottom are already mushy while the ingredients at the top are not yet fully cooked, which affects the cooking effect of the cooking appliance and reduces the practicality and reliability of the cooking appliance. To address the above problems, the present invention proposes a cooking appliance and its cooking control method.

[0054] As an implementation solution, Figure 1 is a schematic diagram of the architecture of the hardware operating environment of an embodiment of the cooking appliance of the present invention.

[0055] As Figure 1 shown, the cooking appliance may include: a processor 1001, such as a CPU, a memory 1005, a user interface 1003, a network interface 1004, and a communication bus 1002. Among them, the communication bus 1002 is used to realize the connection and communication between these components. The user interface 1003 may include a display screen (Display) and an input unit such as a keyboard (Keyboard). Optionally, the user interface 1003 may further include a standard wired interface and a wireless interface. The network interface 1004 may optionally include a standard wired interface and a wireless interface (such as a WI-FI interface). The memory 1005 may be a high-speed RAM memory or a stable memory (non-volatile memory), such as a disk memory. Optionally, the memory 1005 may also be a storage device independent of the aforementioned processor 1001.

[0056] Those skilled in the art can understand that Figure 1 the cooking appliance architecture shown in

[0057] As shown Figure 1 in FIG. 1, the memory 1005 as a storage medium may include an operating system, a network communication module, a user interface module, and a control program for the cooking appliance. Among them, the operating system is a program for managing and controlling the hardware and software resources of the cooking appliance, and for controlling the operation of the control program of the cooking appliance and other software or programs.

[0058] In Figure 1 the cooking appliance shown in FIG. 2, the user interface 1003 is mainly used to connect to the terminal and perform data communication with the terminal; the network interface 1004 is mainly used to connect to the background server and perform data communication with the background server; the processor 1001 can be used to call the control program of the cooking appliance stored in the memory 1005.

[0059] In this embodiment, the cooking appliance includes: a memory 1005, a processor 1001, and a control program of the cooking appliance stored on the memory and executable on the processor. When the processor 1001 calls the control program of the cooking appliance stored in the memory 1005, it executes the steps of the cooking control method of the cooking appliance described below.

[0060] The present invention provides a cooking control method for a cooking appliance. Referring to Figure 2 , Figure 2 FIG. 3 is a schematic flowchart of an embodiment of the cooking control method of the cooking appliance of the present invention. The embodiments of the present application provide an embodiment of the cooking control method of the cooking appliance. It should be noted that although the logical order is shown in the flowchart, in some cases, the steps shown or described may be executed in a different order than here. The cooking appliance includes a pot body, a pot lid, and a flow disturbing device. The pot body is provided with a heating module, and the pot lid is provided with a float. A float channel is provided inside the float. The cooking control method of the cooking appliance includes the following steps:

[0061] Step S10, control the heating module to heat the pot body. Under the condition that the cooking water volume in the pot body is less than a preset water volume threshold, adjust the working power of the heating module so as to close the valve body device to seal the pot body within a preset exhaust time;

[0062] It is understandable that the heating module can be arranged at the bottom of the pot body or on the outer periphery of the pot body, so that the heat energy generated by the heating module can be transferred to the pot body to heat the water or food materials in the pot body, realizing the cooking function of the cooking appliance. When the cooking appliance is performing steaming cooking, a certain amount of water can be placed at the bottom of the inner cavity of the pot body, and a steaming rack can be placed in the pot body to hold the food materials to be cooked. Then, when the heating module heats the pot body, the water in the inner cavity of the pot body can be heated to generate water vapor, and the water vapor can flow upward from the bottom of the inner cavity of the pot body and spread throughout the inner cavity of the pot body. Since the water vapor carries a large amount of heat, the water vapor can pass through the food materials to be cooked during the spreading process in the inner cavity of the pot body, and then the food materials to be cooked are steamed under the action of the heat of the water vapor, realizing the steaming cooking function of the cooking appliance.

[0063] During the cooking process, after the user adds a certain amount of water to the pot body and arranges the food materials to be cooked, the pot lid can be covered on the pot body to form a certain closed cooking environment. At this time, since the air pressure inside the pot body is the same as the air pressure outside the pot body, the float of the valve body device on the pot lid can fall under the action of gravity, making the float channel inside the float communicate with the inner cavity of the pot body. As the cooking process progresses, the water in the pot body is heated to generate water vapor, and the gradual generation and spread of the water vapor can push the gas inside the pot body to be discharged to the environment through the float channel inside the float, so that there can be sufficient water vapor inside the pot body to heat the food materials to be cooked, ensuring the full steaming cooking of the food materials. As the water vapor is gradually generated, the air pressure inside the pot body will also gradually increase. At this time, the gas pressure inside the pot body can act on the float and push the float upward to make the float abut against the inner wall of the pot lid facing the pot body to close the float channel, realizing the closing and sealing of the pot body by the valve body device, and making the cooking appliance enter the sealed cooking state. In order to ensure that the food materials are heated and cooked under the action of the water vapor, the structure of the float can be improved so that the float is lifted by the air pressure after a preset exhaust time to seal the pot body, ensuring the steaming cooking effect of the cooking appliance. Or, the valve body device can be arranged with an electric control valve component, so that the valve body device remains in the open exhaust state when starting cooking, and controls the valve body device to close after a preset exhaust time to realize the sealing of the pot body. The preset exhaust time can be the time required to quickly generate water vapor to fill the entire pot body when adding a preset water volume threshold of water in the pot body under the heating of a relatively high working power through test records, so that the cooking appliance can determine that the pot body is filled with water vapor for cooking when heating for the preset exhaust time, which is beneficial to achieving a better cooking effect. Usually, the value of the preset water volume threshold is relatively small, so that the cooking appliance can achieve the purpose of quickly burning with less water and then quickly generating a large amount of water vapor. The preset exhaust time can usually be 40 seconds, 45 seconds, 50 seconds, 55 seconds, 60 seconds, 70 seconds or 90 seconds, etc., so that a large amount of water vapor can be generated in the pot body in a relatively short time to discharge the oxygen in the pot body, and better reduce the oxidation-reduction reaction between food materials such as fruits and vegetables and oxygen to cause discoloration.

[0064] In this application, when it is monitored that the amount of cooking water added to the pot body at this time is less than the preset water volume threshold, the heating module can be controlled by the processor to operate at a higher working power, so that the heating module can transfer a large amount of thermal energy to the pot body in a short time, prompting a large amount of water vapor to be generated in the pot body in a short time and spread throughout the pot body. Furthermore, it is beneficial to quickly expel the air in the pot body by using the large amount of water vapor generated by heating water, so that when cooking ingredients such as vegetables and fruits, the oxygen content in the pot body can be reduced, and the oxygen in the pot body can be prevented from reacting with the oxidase in the ingredients to be cooked, resulting in the discoloration of the ingredients to be cooked. Thus, the ingredients can maintain a good color appearance after cooking, improving the aesthetics of the ingredients after cooking and further enhancing the cooking effect of the cooking appliance. By closing the valve body device on the pot lid within the preset exhaust time to achieve sealed cooking of the cooking appliance, and then sealing the pot body to isolate the oxygen in the environment from entering the cooking appliance, it can well ensure that the oxidase flowing out due to the rupture of the heated cells of the ingredients cannot react well with oxygen, thus avoiding the discoloration of the ingredients after cooking, realizing the oxygen expelling and color protection cooking function of the cooking appliance, and further improving the practicability and reliability of the cooking appliance.

[0065] In addition, after the preset exhaust time, that is, after the pot body is filled with water vapor, closing the valve body device can prevent the water vapor in the pot body from overflowing, and avoid the risk of dry burning when a small amount of water is injected into the pot body and discharged with the water vapor, ensuring that the cooking appliance can more stably ensure the circulation of water vapor in the pot body to achieve a more stable and reliable cooking effect.

[0066] Step S20: Start the flow disturbing device to disturb the steam in the pot body.

[0067] By increasing the working power of the heating module to heat a small amount of water, the inner cavity of the pot can be filled with water vapor in a short time to steam the ingredients to be cooked, which is also conducive to enabling the ingredients to come into contact with a large amount of water vapor in a short time, ensuring that the heat carried by the water vapor can quickly act on the ingredients, and improving the cooking rate of the ingredients. The water vapor in the pot is generated after heating the water at the bottom of the pot and then flows upward to fill the entire inner cavity of the pot. Usually, the temperature of the inner cavity near the bottom of the pot is higher than that of the inner cavity near the lid. At this time, by setting a flow disturbance device on the cooking appliance, the flow disturbance device can be set on the inner cavity of the pot or on the side of the lid facing the pot, so that after the valve body device of the lid closes and seals the inner cavity of the pot, the flow disturbance device can be started, and the flow disturbance device is used to drive the internal circulation of the water vapor in the pot, so as to realize the flow disturbance effect on the steam in the pot, enabling the newly generated water vapor in the pot to be mixed with the water vapor that climbs towards the lid generated in the early stage, which is conducive to better maintaining the temperature consistency everywhere in the pot, reducing the temperature difference in the pot, enabling the ingredients to be heated evenly in the pot, avoiding the ingredients in different areas being heated at different temperatures resulting in the ingredients being undercooked or partially mushy, ensuring the overall cooking of the ingredients by the cooking appliance, effectively improving the cooking effect of the cooking appliance, and further improving the practicability and reliability of the cooking appliance.

[0068] When the technical solution of the present invention determines that the water added to the pot reaches a condition less than the preset water volume threshold during the cooking process, the heating module can be controlled to operate at a higher working power, so that a small amount of water injected into the pot can quickly generate a large amount of water vapor in a short time to expel the air in the pot, ensuring that the cooking appliance can fill the inner cavity of the entire pot with water vapor within the preset exhaust time, which is conducive to enabling the cooking appliance to quickly generate a large amount of water vapor to ensure the heat required for steaming the ingredients, and at the same time, the oxygen in the pot can be well discharged by the water vapor, avoiding the oxidation and discoloration of ingredients such as fruits and vegetables during the heating process, and can well reduce the gas volume in the pot, avoiding the continuous accumulation of water vapor and the mixing with the gas in the pot during the cooking process to increase the air pressure in the pot, and avoiding the ingredients being mushy when cooked under a pressure environment, realizing the color and crispness preservation effect on ingredients such as fruits and vegetables, and improving the cooking effect of the cooking appliance. After the cooking appliance determines that the pot has been operating at a higher working power for the preset exhaust time, it can be determined that the cold air in the pot has been expelled by the water vapor at this time. At this time, the valve body device can be closed to form a certain sealed space in the pot. Furthermore, the water vapor filling the inner cavity of the pot can be disturbed by using the flow disturbance device, so that the water vapor in the pot can be well disturbed and mixed, keeping the overall temperature in the pot consistent, avoiding the uneven heating of the ingredients in the pot, and ensuring the overall cooking effect of the ingredients. Furthermore, the aesthetic appearance and taste of the ingredients after cooking are effectively improved, enabling the cooking appliance to achieve a better cooking effect, and further improving the practicability and reliability of the cooking appliance.

[0069] In one embodiment of the present invention, when controlling the heating module to heat the pot body, under the condition that the cooking water volume in the pot body is less than a preset water volume threshold, the working power of the heating module is regulated so that in the step of closing the valve body device to seal the pot body within a preset exhaust time, it includes:

[0070] Step S11, obtaining the cooking water volume injected into the pot body and comparing the cooking water volume with the preset water volume threshold;

[0071] Step S12, if the cooking water volume is less than the preset water volume threshold, regulating the working power of the heating module so that the valve body device closes to seal the pot body within the preset exhaust time.

[0072] When the cooking appliance adds water to the inner cavity of the pot for cooking, the control system of the cooking appliance can determine the cooking water volume according to the cooking method required by the ingredients to be cooked, so that the cooking appliance stably adds the cooking water volume that meets the cooking requirements of the ingredients, ensuring the stable cooking of the ingredients, and recording the corresponding injected water volume into the control system. When entering the cooking state, if the cooking appliance identifies that the current ingredient is a vegetable or fruit ingredient and needs to achieve the effect of preserving color and crispness, it can obtain the cooking water volume of the injected water, and make the processor judge whether the current cooking water volume meets the preset water volume threshold for executing the cooking program of preserving color and crispness. When the cooking water volume is greater than the preset water volume threshold, it can make the control recognize that the current cooking environment does not meet the requirements for the input cooking program to be executed, and can issue a regulation instruction for the cooking water volume or give a warning, so that after the user recognizes the warning and adjusts the cooking environment, then execute the cooking operation to ensure the stable operation of the cooking appliance. When it is monitored that the current cooking water volume is less than the preset water volume threshold, it can indicate that the water volume in the current inner cavity of the pot can meet the condition of quick boiling with less water, so that the cooking appliance can execute the corresponding cooking program to ensure that the ingredients meet the expected cooking effect after cooking. At this time, when it is determined that the injected cooking water volume in the pot body is small, the heating module can be regulated to quickly start with a higher working power, so that the water in the pot body can quickly generate a large amount of water vapor under the action of a large amount of heat, and then use the water vapor to quickly expel the oxygen in the pot body and quickly fill the inner cavity of the pot, so that the valve body device can close to seal the inner cavity of the pot within the preset exhaust time to ensure that the inner cavity of the pot is filled with water vapor to heat the ingredients, further improving the stability and reliability of the cooking appliance.

[0073] Refer to Figure 3 , Figure 3 is a schematic flow chart of regulating the working power of the heating module so that the valve body device closes within the preset exhaust time in an embodiment of the cooking control method of the cooking appliance of the present invention. In one embodiment of the present invention, when regulating the working power of the heating module so that the valve body device closes to seal the pot body within the preset exhaust time under the condition that the cooking water volume is less than the preset water volume threshold, it includes:

[0074] Step S121: Determine the target heating temperature of the pot body.

[0075] It can be understood that water needs to be heated to a certain temperature to vaporize and generate water vapor. As the temperature rises, the generation rate of water vapor will gradually increase. At this time, the heat required for the pot body to be filled with water vapor within the preset exhaust time can be obtained through experimental tests. Then, based on the obtained heat, the target heating temperature required for the pot body to reach within the preset exhaust time can be calculated, enabling the processor to control the cooking appliance according to this target heating temperature, ensuring that sufficient water vapor can be generated in the inner cavity of the pot body within the preset exhaust time to expel the air in the pot body.

[0076] Step S122: Obtain the temperature and heating rate inside the pot body, and determine the time required for the temperature inside the pot body to reach the target heating temperature.

[0077] During the process of the heating module operating at a high working power, the temperature inside the pot body can be obtained at regular intervals, and the heating rate of the pot body can be determined according to the temperature change inside the pot body. At this time, the processor can form a temperature change curve of the inside of the pot body based on the collected temperature change signal and heating rate change signal. When the input voltage and input power of the cooking appliance are relatively stable, the temperature change curve inside the pot body tends to change smoothly. Then, the time required for the pot body to reach the target heating temperature under the action of the current heating power can be calculated based on the temperature change curve obtained by the processor, which is beneficial for better real-time monitoring of the heating and cooking situation of the cooking appliance and intervening in the heating situation of the cooking appliance to ensure the stable operation of the cooking appliance.

[0078] Step S123: If the time to reach the temperature is greater than the preset exhaust time, adjust the working power of the heating module so that the float closes the valve body device to seal the pot body within the preset exhaust time.

[0079] When the processor calculates the time to reach the target temperature based on the heating rate, it can compare the time to reach the target temperature with the remaining preset exhaust time. If the time to reach the target temperature is greater than the preset exhaust time, it indicates that the heating power of the heating module at this time cannot effectively raise the temperature in the pot body to the target heating temperature within the preset exhaust time, and thus cannot effectively ensure that the inner cavity of the pot is filled with steam within the preset exhaust time. Therefore, the working power of the heating module can be adjusted at this time to increase the working power of the heating module, so that the heating module can output more heat energy to the pot, ensuring that the inner cavity of the pot is filled with steam within the preset exhaust time. Then, the steam can push the float of the valve body device to rise and close the float channel to seal the pot within the preset exhaust time, or it can be determined that the steam has filled the inner cavity of the pot within the preset exhaust time to control the solenoid valve-style valve body device to close and seal the pot, ensuring the stable operation of the cooking appliance and further improving the stability and reliability of the cooking appliance.

[0080] Further, in an embodiment of the present invention, in the step of determining the target heating temperature of the pot body, it includes:

[0081] Step S1211, obtaining the cooking water volume in the pot body and the volume of the pot body, and determining the target heating temperature of the pot body according to the cooking water volume and the volume of the pot body.

[0082] It can be understood that the cooking appliance can detect the added cooking water volume through the liquid level sensor in the pot body or obtain the injected cooking water volume information input by the user by using the processor. According to the added cooking water volume in the pot body and the volume of the pot body, the amount of steam required to fill the inner cavity of the pot can be obtained. Then, by testing the steam generation rate in the pot at different temperatures and different water volumes, and according to the requirements of the preset exhaust time, the heating temperature required for the inner cavity of the pot to be filled with steam within the preset exhaust time can be obtained by using the required amount of generated steam and the steam generation rate. Set this heating temperature as the target heating temperature of the pot body, and the working power of the heating module can be adjusted by using this target heating temperature to ensure that sufficient steam is generated in the inner cavity of the pot within the preset exhaust time to expel the air in the pot body, achieving the color protection steaming cooking effect of the cooking appliance and further improving the practicality and reliability of the cooking appliance.

[0083] Refer to Figure 4 , Figure 4 which is a schematic flow chart of preheating the pot body in an embodiment of the cooking control method of the cooking appliance of the present invention. In an embodiment of the present invention, when controlling the heating module to heat the pot body, before the step of adjusting the working power of the heating module to close the valve body device to seal the pot within the preset exhaust time under the condition that the cooking water volume in the pot body is less than the preset water volume threshold, it further includes:

[0084] Step S01, start the heating module to heat the pot body;

[0085] It can be understood that, in order to enable the heating module to quickly heat the pot body and ensure that the inner cavity of the pot body is filled with water vapor within the preset exhaust time, the cooking appliance can start the heating module to preheat the pot body before starting cooking, so that the pot body can be heated to a certain temperature and then ingredients and water are added for steaming cooking. This is conducive to making the water be affected by the heat of the pot body faster, ensuring that enough water vapor can be generated in a short time to fill the entire pot body, and realizing the oxygen exhaust and color protection cooking function of the cooking appliance.

[0086] Step S02, when the temperature in the pot body reaches the preheating temperature, add the ingredients to be cooked and water into the pot body.

[0087] After the heating module is started to preheat the pot body, the temperature measurement module can be started to monitor the temperature in the pot body, so that the user can understand the preheating situation of the pot body in real time and perform subsequent cooking operations according to the preheating situation of the pot body. When the temperature measurement module monitors that the temperature of the pot body reaches the preheating temperature, this preheating temperature can be a temperature determined according to the category of the ingredients and the expected water volume to be added to the pot body. Usually, it can be 180°C, 185°C, 190°C, 195°C, 200°C, 210°C or 230°C, etc. The cooking appliance can send a preheating completion signal and maintain the temperature of the pot body at this time, so that the user has enough time to add the ingredients to be cooked and water into the pot body. At this time, the user can first place the ingredients to be cooked on the steaming rack in the pot body, and then cover the pot lid and then inject the required cooking water volume into the pot body, avoiding the water contacting the high temperature and quickly generating high-temperature water vapor to burn the user, and ensuring the safe operation of the cooking appliance. By preheating the pot body and then injecting water and ingredients to be cooked for steaming, the water in the pot body can be quickly heated to generate water vapor, ensuring that the pot body can stably exhaust the air in the pot body within the preset exhaust time to achieve oxygen exhaust and color protection steaming, and further improving the stability and reliability of the cooking appliance.

[0088] Further, referring to Figure 5 , Figure 5 is a schematic flow chart of controlling the water adding module to inject water into the pot body for an embodiment of the cooking control method of the cooking appliance of the present invention. In an embodiment of the present invention, a water adding module is provided in the pot body, and the water adding module is provided with a water adding valve. When the temperature in the pot body reaches the preheating temperature, in the step of adding the ingredients to be cooked and water into the pot body, it includes:

[0089] Step S021, add the ingredients to be cooked into the pot body;

[0090] It is understandable that before the cooking starts, the user can wash and arrange the ingredients to be cooked, then open the pot lid and place the ingredients to be cooked on the steaming rack inside the pot body, and wait for the cooking water to be added before starting the cooking operation.

[0091] Step S022: Determine the cooking water volume required inside the pot body.

[0092] After the user adds the ingredients to be cooked into the pot body, the user can select the corresponding water injection volume button on the operation panel of the cooking appliance according to the category and weight of the ingredients, or the user can select the corresponding water injection volume button according to their own cooking experience, so that the processor can determine the cooking water volume to be injected into the pot body this time according to the water injection volume button selected by the user, so that enough water vapor can be generated inside the pot body to fill the inner cavity of the pot and displace the air inside the pot body, ensuring the stable operation of the cooking appliance.

[0093] Step S023: When the temperature inside the pot body reaches the preheating temperature, open the water inlet valve so that the water in the water addition module flows into the inner cavity of the pot body.

[0094] The pot body can independently form a closed water storage chamber at the bottom of the inner cavity of the pot body or on one side of the pot body. Using this water storage chamber to form the water addition module, an electromagnetic control or electrically controlled water inlet valve can be used to realize the connection and disconnection between the inner cavity of the pot body and the water addition module, thereby realizing the automatic control of the water injection of the cooking appliance and further improving the operation convenience of the cooking appliance. When the temperature measurement module monitors that the temperature inside the pot reaches the preheating temperature, the processor of the cooking appliance can send a control signal to control the operation of the water inlet valve, so that the water inlet valve injects the water in the water addition module into the inner cavity of the pot quickly with a certain valve opening degree, ensuring the rapid generation of water vapor.

[0095] Step S024: Obtain the water injection volume flowing through the water inlet valve. When the water injection volume is equal to the cooking water volume, control the water inlet valve to close.

[0096] A flow meter can be set at the water outlet end of the water addition module or on the pipeline where the water inlet valve is set. When the water inlet valve is opened to realize the water injection operation of the water addition module into the inner cavity of the pot body, the flow meter can be started to monitor the water volume flowing through the water inlet valve, and the flow meter can feedback the water injection volume signal to the processor in real time. When the water injection volume signal received by the processor is the same as the determined cooking water volume signal, an instruction to complete the water injection can be sent, so that the water inlet valve receives the closing signal and then closes the valve to cut off the water addition module and the inner cavity of the pot body, ensuring the automatic quantitative water injection of the cooking appliance, better realizing the automatic operation of the cooking appliance, and further improving the practicability and reliability of the cooking appliance.

[0097] Refer to Figure 6 , Figure 6Schematic diagram of the process for the control valve body device to adjust the pressure in the pot in an embodiment of the cooking control method of the cooking appliance of the present invention. In one embodiment of the present invention, the heating module is controlled to heat the pot. Under the condition that the cooking water volume in the pot is less than the preset water volume threshold, the working power of the heating module is regulated so that after the step of closing the valve body device to seal the pot within the preset exhaust time, the following steps are further included:

[0098] Step S31: Open the valve body device to enable the valve body device to discharge the gas in the pot;

[0099] To ensure the full cooking of the cooking ingredients, the pot needs to maintain a certain heating heat after the preset exhaust time. At this time, the water in the pot continuously generates water vapor, causing the pressure in the pot to gradually increase. To meet the user's demand for the crispy texture of the cooked ingredients, the pot needs to control the pressure within a certain range at this time to avoid excessive pressure in the inner cavity of the pot and make the ingredients mushy. Therefore, before cooking, the user can select the cooking mode of the cooking ingredients through the operation panel of the cooking appliance. When the user selects the crispy steaming mode for the ingredients, the processor can send a control signal to the valve body device after the valve body device closes and seals the pot for a certain time, so that the valve body device operates at a certain valve opening at this time, enabling some of the water vapor in the pot to be discharged to the environment through the valve body device, realizing the regulation of the pressure in the pot, and further enabling the cooking appliance to maintain a low-pressure environment for cooking the ingredients, ensuring that the cooked ingredients meet the user's eating requirements, and further improving the practicability and reliability of the cooking appliance.

[0100] Step S32: Regulate the valve opening of the valve body device according to the parameter information in the pot.

[0101] Among them, the parameter information includes the temperature value and / or pressure value in the pot. In one embodiment of the present invention, the temperature in the pot can be monitored in real time. By storing the derivation relationship between the temperature and the pressure of the pot in the processor, the cooking appliance can obtain the air pressure information in the pot according to the temperature information in the pot, or directly monitor the pressure value in the pot in real time to obtain the current air pressure information in the pot, so that the cooking appliance can regulate the exhaust valve according to the obtained air pressure information. At this time, after the real-time pressure value in the pot is derived or directly monitored, the valve opening of the exhaust valve can be correspondingly regulated through the feedback adjustment of the processor; or the valve opening of the valve body device can be adjusted to monitor the change of the temperature in the inner cavity of the pot, and then the change of the air pressure in the pot can be obtained. After the air pressure in the pot changes to the required air pressure value, the valve opening at this time is maintained to realize the regulation of the exhaust valve. Furthermore, the pressure in the pot can be controlled by adjusting the valve body device, enabling the cooking appliance to better meet the user's usage requirements and further improving the practicability and reliability of the cooking appliance.

[0102] Refer toFigure 7 , Figure 7 This is a schematic flowchart of regulating the valve body device according to the pressure difference in an embodiment of the cooking control method of the cooking appliance of the present invention. In one embodiment of the present invention, in the step of regulating the valve opening of the exhaust valve according to the temperature information in the pot, it includes:

[0103] Step S321, determining the preset cooking pressure in the pot;

[0104] It can be understood that different categories of ingredients need to meet different cooking pressure requirements to achieve a crispy texture after cooking. Before cooking, the user can select the corresponding pressure control value on the operation panel of the cooking appliance according to the accumulated cooking experience, so that the processor can set the selected pressure control value by the user as the preset cooking pressure; or, a sample set of the cooking pressure of the ingredients can be obtained by testing the air pressure values required for crispy steaming of different categories of ingredients, and the sample set of the cooking pressure of the ingredients can be stored in the processor, so that the processor can extract the corresponding air pressure value according to the ingredient category input by the user and set it as the preset cooking pressure. Then, after the float rises to close the float channel, the processor can extract the corresponding preset cooking pressure as the control standard for the exhaust valve to regulate the valve opening of the exhaust valve.

[0105] Step S322, obtaining the parameter value in the pot, where the parameter value includes the temperature value and / or pressure value in the pot, to determine the air pressure value corresponding to the current temperature value, and determining the pressure difference between the air pressure value and the preset cooking pressure, and determining the target opening according to the pressure difference;

[0106] After monitoring the parameter value in the pot, which includes the temperature value and / or pressure value in the pot, by monitoring the temperature value in the pot, the processor can deduce the air pressure value corresponding to the current temperature in the pot, or directly obtain the pressure value in the pot by using a pressure monitoring device, so that the processor can compare the air pressure value with the preset cooking pressure and obtain the pressure difference between the two. The cooking appliance can test and record the valve opening size of the valve body device and the pressure-temperature change value in the pot, and form a valve opening regulation sample set and store it in the processor, so that when the processor obtains the pressure difference between the air pressure value in the pot at this time and the preset cooking pressure, it can determine the corresponding target opening according to the valve opening regulation sample set, ensuring the stable regulation of the valve body device by the cooking appliance and achieving the stable pressure cooking effect of the cooking appliance.

[0107] Step S323, controlling the valve opening of the valve body device to be adjusted to the target opening.

[0108] After the processor determines the regulated target opening degree of the valve body device, it can send a corresponding control instruction to the valve body device to control the valve body device to adjust the valve opening degree to the target opening degree, so that the valve body device discharges the water vapor in the pot body at a certain exhaust rate. At this time, after the valve body device is adjusted to the target opening degree, the exhaust rate of the valve body device can be made consistent with the generation rate of the water vapor in the pot body, so that a certain pressure can be maintained in the pot body for cooking operations, ensuring that the cooking appliance can stably cook the ingredients to meet the user's edible requirements, and further improving the practicability and reliability of the cooking appliance.

[0109] In an embodiment of the present invention, in the step of starting the turbulence device to make the turbulence device turbulize the steam in the pot body, it includes:

[0110] Step S21, obtaining the upper cover temperature on the side of the pot lid facing the pot body;

[0111] Since the water vapor moves gradually from the bottom of the pot towards the pot lid and squeezes out the cold air in the pot body upwards after being generated, the temperature on the side of the pot lid facing the pot body is first in contact with the discharged cold air during the cooking process. After the inner cavity of the pot is filled with water vapor, the side of the pot lid facing the pot body is in contact with the water vapor at this time, so that the upper cover temperature on the side of the pot lid facing the pot body can rise to a certain temperature. By continuously obtaining the upper cover temperature on the side of the pot lid facing the pot body during the cooking process, it is possible to identify when the pot lid is in contact with the water vapor based on the temperature change of the pot lid, and then it is possible to judge whether the pot body is filled with water vapor based on this situation, ensuring the stable cooking control of the cooking appliance.

[0112] Step S22, under the condition that the upper cover temperature reaches a preset temperature threshold, start the turbulence device to make the turbulence device turbulize the steam in the pot body.

[0113] By using the temperature that the surface on the side of the pot lid facing the pot body can reach after contacting the water vapor for a certain time as the preset temperature threshold, it can be determined that the pot lid has been in contact with the water vapor for a certain time when monitoring that the upper cover temperature of the pot lid reaches the preset temperature threshold. At this time, it can be successively judged that the pot body is already filled with water vapor, so that the turbulence device can be started at this time to stably turbulize the water vapor in the inner cavity of the pot body, ensuring the stable heating of the ingredients by the cooking appliance and further improving the practicability and reliability of the cooking appliance.

[0114] Refer to Figure 8 , Figure 8 is a schematic flowchart of regulating the heating module according to the pot body temperature for an embodiment of the cooking control method of the cooking appliance of the present invention. In an embodiment of the present invention, after the step of starting the turbulence device to make the turbulence device turbulize the steam in the pot body, it further includes:

[0115] Step S41, determining the preset cooking temperature of the cooking appliance;

[0116] It is understandable that after controlling the heating module to generate a large amount of water vapor in the pot body to quickly expel the air in the pot body, the cooking appliance can stably enter the cooking stage. In this stage, the cooking appliance can maintain a certain constant temperature in the pot body for cooking operations, so that the ingredients can obtain sufficient heat to ensure that the whole ingredients are steamed. At this time, the user can input the cooking temperature before cooking according to cooking experience and set it as the preset cooking temperature; or, the optimal cooking temperature for different types of ingredients can be obtained based on the cooking time and effect of different types of ingredients at different temperatures, and a set of cooking temperatures for ingredients is formed and stored in the processor, so that the cooking appliance can select the corresponding cooking temperature from the set of cooking temperatures for ingredients according to the type and weight of the ingredients input by the user and set it as the preset cooking temperature. Furthermore, after the float rises to seal the pot body and the turbulence device is started to turbulize the water vapor in the pot body, the cooking appliance can regulate the working power of the heating module according to the preset cooking temperature, ensuring the constant-temperature cooking operation of the cooking appliance and further improving the cooking effect of the cooking appliance.

[0117] Step S42: Obtain the temperature in the pot body and determine the temperature difference between the temperature in the pot body and the preset cooking temperature.

[0118] When the cooking appliance enters the cooking stage, the temperature measurement module on the pot body can monitor the temperature in the pot body in real time. At this time, the temperature measurement module can transmit the monitored temperature signal to the processor, so that the processor can compare the current temperature in the pot body with the preset cooking temperature and determine the temperature difference between the temperature in the pot body and the preset cooking temperature, enabling the processor to regulate the heating module according to this temperature difference to keep the temperature in the pot body constant.

[0119] Step S43: Regulate the working power of the heating module according to the temperature difference.

[0120] The cooking appliance can statistically analyze the temperature change values in the pot body at different working powers of the heating module through testing and form a temperature control sample set of the working power of the heating power and the temperature change in the pot body and store it in the processor. At this time, the processor can obtain and confirm the regulation power signal of the corresponding heating module from the temperature control sample set according to the temperature difference between the monitored temperature in the pot body and the preset cooking temperature, so that the cooking appliance can regulate the working power of the heating module according to this regulation power signal, ensuring that the ingredients can achieve a better cooking effect in a constant temperature environment and further improving the practicability and reliability of the cooking appliance.

[0121] In addition, to achieve the above object, the present application further provides a cooking appliance, including a memory, a processor, and a control program of the cooking appliance stored on the memory and executable on the processor. When the processor executes the control program of the cooking appliance, the cooking control method of the cooking appliance as described above is implemented.

[0122] In addition, an embodiment of the present invention further provides a computer-readable storage medium. A cooking appliance control program is stored on the computer-readable storage medium of the present invention. When the cooking appliance control program is executed by a processor, the steps of the cooking control method of the cooking appliance as described above are implemented.

[0123] Wherein, the method implemented when the cooking appliance control program running on the processor is executed can refer to each embodiment of the cooking control method of the cooking appliance of the present invention, and will not be elaborated herein.

[0124] 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 adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware aspects. Moreover, the present application can adopt the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk memories, CD-ROMs, optical memories, etc.) containing computer-usable program codes.

[0125] The present 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 the present application. It should be understood that each flow and / or block in the flowcharts and / or block diagrams can be implemented by computer program instructions, and the combination of the flows and / or blocks in the flowcharts and / or block diagrams 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 for implementing in the process Figure 1 one process or multiple processes and / or blocks Figure 1 one block or multiple blocks the device for the specified functions.

[0126] 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 product including an instruction device, and the instruction device implements in the process Figure 1 one process or multiple processes and / or blocks Figure 1 one block or multiple blocks the specified functions.

[0127] These computer program instructions can also be loaded onto a computer or other programmable data processing apparatus, so that a series of operation steps are performed on the computer or other programmable apparatus to produce a computer-implemented process, thereby providing instructions for implementing the process Figure 1 one process or a plurality of processes and / or blocks Figure 1 steps of functions specified in one block or a plurality of blocks.

[0128] The above are only the preferred embodiments of the present invention, and do not limit the patent scope of the present invention. Any equivalent structural transformation made under the inventive concept of the present invention, or direct / indirect application in other related technical fields, is included in the patent protection scope of the present invention.

Claims

1. A cooking control method for a cooking appliance, characterized in that, The cooking appliance includes a pot body, a pot lid, and a flow disturbance device. The pot body is provided with a heating module, and the pot lid is provided with a valve body device. The cooking control method of the cooking appliance includes the following steps: Control the heating module to heat the pot body. Under the condition that the cooking water volume in the pot body is less than a preset water volume threshold, adjust the working power of the heating module so that the valve body device is closed to seal the pot body within a preset exhaust time; Start the flow disturbance device so that the flow disturbance device disturbs the steam in the pot body.

2. The cooking control method of the cooking appliance according to claim 1, characterized in that, In the step of controlling the heating module to heat the pot body and adjusting the working power of the heating module under the condition that the cooking water volume in the pot body is less than the preset water volume threshold so that the valve body device is closed to seal the pot body within the preset exhaust time, it includes: Obtain the cooking water volume injected into the pot body and compare the cooking water volume with the preset water volume threshold; If the cooking water volume is less than the preset water volume threshold, adjust the working power of the heating module so that the valve body device is closed to seal the pot body within the preset exhaust time.

3. The cooking control method of the cooking appliance according to claim 2, characterized in that, In the step of, if the cooking water volume is less than the preset water volume threshold, adjusting the working power of the heating module so that the valve body device is closed to seal the pot body within the preset exhaust time, it includes: Determine the target heating temperature of the pot body; Obtain the temperature and the heating rate in the pot body and determine the time required for the temperature in the pot body to reach the target heating temperature; If the time to reach the temperature is greater than the preset exhaust time, adjust the working power of the heating module so that the valve body device is closed to seal the pot body within the preset exhaust time.

4. The cooking control method of the cooking appliance according to claim 3, characterized in that, In the step of determining the target heating temperature of the pot body, it includes: Obtain the cooking water volume in the pot body and the volume of the pot body, and determine the target heating temperature of the pot body according to the cooking water volume and the volume of the pot body.

5. The cooking control method of the cooking appliance according to claim 1, characterized in that, Before the step of controlling the heating module to heat the pot body and adjusting the working power of the heating module under the condition that the cooking water volume in the pot body is less than the preset water volume threshold so that the valve body device is closed to seal the pot body within the preset exhaust time, it further includes: Start the heating module to heat the pot body; When the temperature in the pot body reaches the preheating temperature, add the ingredients to be cooked and water into the pot body.

6. The cooking control method of the cooking appliance according to claim 5, wherein, A water adding module is provided in the pot body, and the water adding module is provided with a water adding valve; In the step of, when the temperature in the pot body reaches the preheating temperature, adding the ingredients to be cooked and water into the pot body, it includes: Add the ingredients to be cooked into the pot body; Determine the cooking water volume required in the pot body; When the temperature in the pot body reaches the preheating temperature, open the water adding valve so that the water in the water adding module flows into the inner cavity of the pot body; Obtain the water injection volume flowing through the water adding valve, and when the water injection volume is equal to the cooking water volume, control the water adding valve to close.

7. The cooking control method of the cooking appliance according to claim 1, wherein After the step of controlling the heating module to heat the pot body and adjusting the working power of the heating module under the condition that the cooking water volume in the pot body is less than the preset water volume threshold so that the valve body device is closed to seal the pot body within the preset exhaust time, it further includes: Open the valve body device to discharge the gas in the pot body. Regulate the valve opening of the valve body device according to the parameter information in the pot body.

8. The cooking control method of the cooking appliance according to claim 7, characterized in that, In the step of regulating the valve opening of the exhaust valve according to the parameter information in the pot body, it includes: Determine the preset cooking pressure in the pot body. Obtain the parameter value in the pot body, where the parameter value includes the temperature value and / or pressure value in the pot to determine the air pressure value corresponding to the current parameter value in the pot body, and determine the pressure difference between the air pressure value and the preset cooking pressure, and determine the target opening according to the pressure difference. Control the valve opening of the valve body device to be adjusted to the target opening.

9. The cooking control method of the cooking appliance according to claim 1, wherein, In the step of starting the turbulence device to make the turbulence device turbulize the steam in the pot body, it includes: Obtain the upper cover temperature on the side of the pot lid facing the pot body. Under the condition that the upper cover temperature reaches the preset temperature threshold, start the turbulence device to make the turbulence device turbulize the steam in the pot body.

10. The cooking control method of the cooking appliance according to claim 1, characterized in that, After the step of starting the turbulence device to make the turbulence device turbulize the steam in the pot body, it further includes: Determine the preset cooking temperature of the cooking appliance. Obtain the temperature in the pot body and determine the temperature difference between the temperature in the pot body and the preset cooking temperature. Regulate the working power of the heating module according to the temperature difference.

11. A cooking appliance, characterized in that, It includes a memory, a processor, and a control program of the cooking appliance stored on the memory and executable on the processor. When the processor executes the control program of the cooking appliance, it implements the cooking control method of the cooking appliance as described in any one of claims 1 to 10.

12. A computer-readable storage medium, characterized in that, The control program of the cooking appliance is stored on the computer-readable storage medium. When the control program of the cooking appliance is executed by the processor, it implements the steps of the cooking control method of the cooking appliance as described in any one of claims 1 to 10.

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