Quick cooking control method and device and electric pressure cooker

Abstract

The invention discloses a rapid cooking control method and device and an electric pressure cooker. The method comprises the following steps: controlling the electric pressure cooker to heat and boost pressure; when the pressure increasing time is longer than 3 minutes or the pressure in the pot is larger than the preset pressure, the pressure in the pot is kept at the target pressure, and the preset pressure maintaining time is maintained; the electric pressure cooker is controlled to conduct pressure relief, cooking is finished when the pressure relief time is longer than one minute or the pressure in the cooker is zero, and the sum of the pressure increasing time, the pressure maintaining time and the pressure relief time is shorter than five minutes. Therefore, by accurately controlling the pressure increasing, pressure maintaining and pressure releasing time, food materials easy to cook can be cooked within 5 minutes, and meanwhile, the crispness of vegetables and the freshness and tenderness of meat are guaranteed.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and particularly to a rapid cooking control method, device and electric pressure cooker. Background Art

[0002] When an electric pressure cooker cooks easily-cooked vegetables, if the cooking time is slightly longer, it is easy to cause the vegetables to become mushy, oxidize and change color, and nutrients such as vitamins are lost, resulting in poor cooking effects. When cooking easily-cooked meats (such as chicken, etc.), if the time is slightly longer, it is easy to cause the meat to become tough and not tender enough. The existing cooking control methods of electric pressure cookers do not have cooking functions for the above-mentioned easily-cooked ingredients, and it is also difficult for people who do not often cook in the kitchen to grasp the cooking time.

[0003] Therefore, how to ensure the cooking effect when using an electric pressure cooker to cook easily-cooked ingredients is a problem that needs to be solved by us. Summary of the Invention

[0004] Embodiments of the present invention provide a rapid cooking control method, device and electric pressure cooker, which can complete the cooking control of easily-cooked ingredients within 5 minutes, while ensuring the crispness of vegetables and the tenderness of meats.

[0005] In the first aspect of the present invention, a rapid cooking control method is provided, including:

[0006] Controlling the electric pressure cooker to heat up and boost pressure;

[0007] When the pressure boosting time is greater than 3 minutes or the pressure inside the pot is greater than the preset pressure, maintaining the pressure inside the pot at the target pressure and maintaining the preset pressure holding time;

[0008] Controlling the electric pressure cooker to release pressure, and ending the cooking when the pressure release time is greater than 1 minute or the pressure inside the pot is 0, wherein the sum of the pressure boosting time, the pressure holding time and the pressure release time is less than 5 minutes.

[0009] Optionally, the controlling the electric pressure cooker to heat up and boost pressure includes:

[0010] Controlling the electric pressure cooker to heat;

[0011] When it is detected that the pressure builds up inside the electric pressure cooker, performing an air exhaust operation and continuously heating up and boosting pressure.

[0012] Optionally, the performing an air exhaust operation when it is detected that the pressure builds up inside the electric pressure cooker includes:

[0013] If a pressure build-up signal sent by the pressure sensor inside the pot is received, or it is detected that the temperature inside the pot reaches 100 degrees, then controlling each exhaust cycle to perform air exhaust according to the target ratio.

[0014] Optionally, the target proportion is in the range of 10% - 40%.

[0015] Optionally, before controlling the electric pressure cooker to heat and boost pressure, the method further includes:

[0016] Sending a prompt message to the user to prompt the user to add water with a first water volume to the electric pressure cooker, where the first water volume does not exceed 200 ml; or

[0017] Adding water with a second water volume to the electric pressure cooker, where the second water volume does not exceed 200 ml.

[0018] Optionally, before controlling the electric pressure cooker to heat and boost pressure, the method further includes:

[0019] Determining the water volume to be added to the electric pressure cooker according to the added ingredients; if the added ingredients are vegetables, determining that the water volume to be added to the electric pressure cooker is a third water volume; if the added ingredients are meats, determining that the water volume to be added to the electric pressure cooker is a fourth water volume; the third water volume is less than the fourth water volume, and the fourth water volume does not exceed 200 ml.

[0020] Optionally, controlling the electric pressure cooker to release pressure includes:

[0021] Obtaining the pressure rising time of the electric pressure cooker;

[0022] According to the target pressure rising time, in a preset pressure rising time and corresponding pressure release time table, determining the target pressure release time corresponding to the target pressure rising time;

[0023] Controlling the electric pressure cooker to release pressure according to the target pressure release time.

[0024] Optionally, the target pressure release time is less than or equal to 1 minute.

[0025] Optionally, maintaining the pressure in the pot at the target pressure includes:

[0026] Determining the exhaust pressure of the electric pressure cooker according to the pressure in the pot and the target pressure;

[0027] Adjusting the opening degree of the exhaust hole according to the exhaust pressure, controlling the electric pressure cooker to exhaust, and at the same time continuously heating the electric pressure cooker to make the pressure in the pot at the target pressure.

[0028] Optionally, adjusting the opening degree of the exhaust hole according to the exhaust pressure includes:

[0029] Controlling the solenoid valve to move according to the exhaust pressure, for changing the relative position of the top cone of the solenoid valve and the exhaust hole to adjust the opening degree of the exhaust hole.

[0030] In a second aspect of the present invention, a rapid cooking control device is provided, comprising:

[0031] A boosting unit for controlling the electric pressure cooker to heat and boost pressure;

[0032] A pressure maintaining unit for maintaining the pressure in the pot at a target pressure and maintaining a preset pressure maintaining time after the pressure boosting time is greater than 3 minutes or the pressure in the pot is greater than a preset pressure;

[0033] A pressure relief unit for controlling the electric pressure cooker to relieve pressure and ending cooking when the pressure relief time is greater than 1 minute or the pressure in the pot is 0, wherein the sum of the pressure boosting time, the pressure maintaining time, and the pressure relief time is less than 5 minutes.

[0034] In a third aspect of the present invention, an electric pressure cooker is provided, comprising a processor and a memory, the memory storing computer program instructions executable by the processor, and when the processor executes the computer program instructions, the steps of the foregoing rapid cooking control method are implemented.

[0035] In a fourth aspect of the present invention, a computer-readable storage medium is provided, the computer-readable storage medium storing computer program instructions, and when the computer program instructions are executed by a processor, the processor is caused to implement the steps of the foregoing rapid cooking control method.

[0036] According to one or more technical solutions provided by the embodiments of the present invention, at least the following technical effects or advantages are achieved:

[0037] The present invention provides a rapid cooking control method, device and electric pressure cooker, by controlling the electric pressure cooker to heat and boost pressure; when the pressure boosting time is greater than 3 minutes or the pressure in the pot is greater than a preset pressure, maintaining the pressure in the pot at a target pressure and maintaining a preset pressure maintaining time; controlling the electric pressure cooker to relieve pressure and ending cooking when the pressure relief time is greater than 1 minute or the pressure in the pot is 0, wherein the sum of the pressure boosting time, the pressure maintaining time, and the pressure relief time is less than 5 minutes. Thus, by precisely controlling the pressure boosting, pressure maintaining, and pressure relief times, easily cooked ingredients can be cooked within 5 minutes, while ensuring the crispness of vegetables and the tenderness of meat.

[0038] Other advantages, objectives and features of the present invention will be partially reflected by the following description, and partially will be understood by those skilled in the art through the research and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Upon reading the following detailed description of the preferred embodiments, various other advantages and benefits will become apparent to those of ordinary skill in the art. The accompanying drawings are only for the purpose of showing the preferred embodiments and are not considered to be a limitation of this specification. Moreover, throughout the drawings, the same reference numerals are used to represent the same components. In the drawings:

[0040] Figure 1 It is a schematic flowchart of a fast cooking control method provided by an embodiment of the present invention;

[0041] Figure 2 It is a block diagram of a fast cooking control device provided by an embodiment of the present invention;

[0042] Figure 3 It is a schematic structural diagram of an electric pressure cooker provided by an embodiment of the present invention. Specific Embodiments

[0043] The terms "first", "second", "third", "fourth", etc. (if any) in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish similar objects and do not necessarily have to be used to describe a specific order or sequence. It should be understood that such data can be interchanged under appropriate circumstances so that the embodiments described herein can be implemented in an order other than those illustrated or described herein. In addition, the terms "comprising" and "having" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product, or device that includes a series of steps or units does not necessarily have to be limited to those steps or units clearly listed, but may include other steps or units not clearly listed or inherent to these processes, methods, products, or devices. The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments.

[0044] An electric pressure cooker can cook food by high-pressure heating. Due to different ingredients, some ingredients are easy to cook, such as chicken, vegetables, etc. Some ingredients are not easy to cook, such as beef, mutton, etc. In one scenario, a user takes out chicken from the refrigerator and wants to use an electric pressure cooker to cook the chicken, but there is no relevant function key on the panel of the electric pressure cooker, and the user can only select functions such as stewing meat. After cooking, due to the long cooking time of the chicken, the cooked chicken becomes tough and is not tender enough.

[0045] Based on the above situation, this embodiment provides a fast cooking control method. By precisely controlling the pressure increase, pressure holding, and pressure relief times, the cooking of easily cooked ingredients can be completed within 5 minutes, while ensuring the crispness of vegetables and the tenderness of meats.

[0046] Combined with Figure 1As shown in the flowchart, a fast cooking control method provided by an embodiment of the present invention includes steps 101 - 103:

[0047] Step 101: Control the electric pressure cooker to heat up and boost pressure;

[0048] In this embodiment, the electric pressure cooker refers to a household appliance that cooks food materials by high - pressure heating after being powered on. The electric pressure cooker mainly includes a lid, a pot body, an inner pot, and a pressure sensor. A heating element is provided in the pot body for heating the inner pot. When a user wants to cook easily - cooked food materials, for example, cooking vegetables or chicken. The food materials can be placed in the inner pot, and a small amount of water is added. The added water is less than 200 ml, and the food materials are above the cooking liquid surface.

[0049] In one embodiment, the user can control the added water volume by himself. For example, the electric pressure cooker sends a prompt message to the user according to the food materials and the types of food materials, for prompting the user to add water with a first water volume, and the first water volume does not exceed 200 ml. The prompt message can be displayed through the control panel or can be a voice prompt message. The user adds water with the first water volume to the electric pressure cooker according to the prompt message.

[0050] In one embodiment, the electric pressure cooker can control the added water volume by itself, that is, the electric pressure cooker can automatically add water with a second water volume to the electric pressure cooker according to the food materials and the weight of the food materials, and the second water volume does not exceed 200 ml. For example, the electric pressure cooker includes a water storage box or a water pipe connected to a water supply mechanism, and the water storage box or the water pipe is communicated with the inner pot. The electric pressure cooker determines the second water volume to be added to the electric pressure cooker according to the added food materials or the food materials input by the user, and adds water to the electric pressure cooker through the water storage box or the water pipe.

[0051] In one embodiment, the water volume added to the electric pressure cooker can also be determined according to the added food materials; if the added food materials are vegetables, the water volume added to the electric pressure cooker is determined to be a third water volume; if the added food materials are meats, the water volume added to the electric pressure cooker is determined to be a fourth water volume; wherein, the third water volume is less than the fourth water volume, and the fourth water volume does not exceed 200 ml.

[0052] For example, the electric pressure cooker can determine the type of food materials according to the function key selected by the user or according to the food materials input by the user, so as to determine the water volume added to the electric pressure cooker; the food materials are divided into vegetables and meats. If the added vegetables do not exceed 750 grams in weight, the water volume added to the electric pressure cooker is determined to be 50 ml; if the added food materials are meats that do not exceed 750 grams in weight, the water volume added to the electric pressure cooker is determined to be 100 ml. The water - adding method can be that the electric pressure cooker controls the water addition by itself, or sends a prompt message to the user to prompt the user to add water.

[0053] There are corresponding function keys on the control panel outside the pot body. For example, a vegetable quick-cooking function key and a meat quick-cooking function key are provided on the control panel. After the user adds ingredients and an appropriate amount of water into the inner pot, cover the pot lid. Then select the corresponding function key on the control panel. For example, if the ingredient is a vegetable, select the vegetable quick-cooking function key on the control panel; if the ingredient is chicken or fish, select the meat quick-cooking function key on the control panel.

[0054] After the user selects the corresponding function key on the control panel, the electric pressure cooker will respond to the user's function key input operation and start controlling the electric pressure cooker to heat up and boost the pressure. It should be noted that the electric pressure cooker will match the corresponding heating and pressure-boosting time according to the function key selected by the user, as well as the amount of ingredients and water in the inner pot, and the matched heating and pressure-boosting time is less than 3 minutes.

[0055] It is not difficult to understand that when the amount of ingredients in the inner pot is the same, the matched heating and pressure-boosting times for vegetable quick-cooking and meat quick-cooking are different, and the heating and pressure-boosting time for vegetable quick-cooking is less than that for meat quick-cooking. If the amount of ingredients in the inner pot increases, the matched heating and pressure-boosting time may also increase; if the weight of the ingredients in the inner pot decreases, the matched heating and pressure-boosting time may also decrease. At the same time, the electric pressure cooker will also appropriately adjust the heating power according to the amount of ingredients in the inner pot to ensure that the heating and pressure-boosting of the ingredients are completed within 3 minutes.

[0056] In this embodiment, during the process of controlling the electric pressure cooker to heat up and boost the pressure, the electric pressure cooker will first perform high-power heating to quickly raise the temperature of the ingredients in the inner pot so as to be able to build pressure as soon as possible. Here, building pressure means that there is pressure in the electric pressure cooker. There are various ways to judge building pressure.

[0057] In an optional implementation manner, when the pressure sensor in the electric pressure cooker detects that there is pressure in the inner pot, it will send a pressure-building signal to the control unit of the electric pressure cooker.

[0058] In another optional implementation manner, for a pressure cooker without a pressure sensor, when it is heated to a preset temperature, for example, 100 degrees, it can also be regarded as building pressure.

[0059] The above two methods can be used as the conditions for judging building pressure at the same time. That is to say, if the pressure-building signal sent by the pressure sensor in the pot is received, or it is detected that the pot is heated to 100 degrees, it is judged that the pressure has built up. This judgment method can consider that the pressure has built up as long as any one of the conditions is met, so that it can be detected whether the pressure has built up in the pot in the shortest time.

[0060] It should be noted that when the pressure inside the electric pressure cooker starts to rise, the cold air exhaust operation needs to be carried out, and heating and pressure boosting continue. When cooking easily cooked ingredients, generally less water is added, within 200 ml. In this embodiment, when the pressure inside the pot is detected, the cold air exhaust operation will be carried out. The cold air exhaust mainly discharges the relatively cold air near the upper part of the inner pot. During the cold air exhaust operation, each exhaust cycle will be controlled to exhaust cold air according to the target ratio. For each exhaust cycle, the ratio of the exhaust time to the exhaust cycle is usually called the target ratio, and the target ratio can be in the range of 10%-40%. It should be noted that the heating power is not reduced during the cold air exhaust operation, and high-power heating is continued. If the ratio of the exhaust time is too low, the rapid effect cannot be achieved. If the ratio of the exhaust time is too high, it may cause no pressure rise because the generated high-temperature gas is discharged before it has time to boost the pressure, resulting in no pressure rise. When heated to the preset pressure value, subsequent cooking continues. Rapid cold air exhaust can also discharge the gas (oxygen) inside the pot, making vegetables less likely to be oxidized and discolored, and keeping them crispy.

[0061] For example, the user selects to cook chicken, places the chicken and a small amount of water in the inner pot, the cooking liquid in the inner pot does not exceed the chicken, then the user covers the pot lid and selects the quick cooking function key for meat on the control panel. Then the electric pressure cooker starts to heat and boost the pressure. During the process of heating and boosting the pressure, the pressure sensor detects that there is pressure in the inner pot and sends a pressure rise signal to the control unit of the electric pressure cooker. Then the electric pressure cooker starts the cold air exhaust operation. One exhaust cycle is 4 seconds. The target ratio of exhaust is set at 25%. In each exhaust cycle, the exhaust time is 1 second, and then it stops for 3 seconds. Repeat this process. At the same time, the electric pressure cooker continues to heat and boost the pressure.

[0062] It should be noted that the position of the pressure sensor is close to the upper part of the pot body. During the heating and pressure boosting stage, the air in the upper part of the pot is relatively cold, and the actual value detected by the pressure sensor is relatively low. When the pressure sensor detects the preset pressure, the actual pressure rise time may be relatively long. In this embodiment, during the pressure rise, through the high-frequency cold air exhaust operation, the cold air in the upper part of the pot is quickly discharged, which can reduce the pressure rise time. On the other hand, for vegetable cooking, the cold air exhaust operation can reduce the oxygen inside the pot, making vegetables less likely to be oxidized and discolored, and keeping them crispy.

[0063] Step 102: When the pressure rise time is greater than 3 minutes or the pressure inside the pot is greater than the preset pressure, keep the pressure inside the pot at the target pressure and maintain the preset pressure holding time;

[0064] In this embodiment, after completing the heating and pressure boosting stage, it will enter the pressure holding stage. In an alternative embodiment, the way to determine whether the heating and pressure boosting is completed can be judged by the actual pressure boosting time. Specifically, it is to judge whether the actual pressure boosting time is greater than 3 minutes. When the actual pressure boosting time is greater than 3 minutes, it is considered that the heating and pressure boosting stage has been completed. Among them, 3 minutes is the preset maximum pressure boosting time. This embodiment requires a relatively fast pressure boosting time, generally completing the pressure boosting within 3 minutes. To achieve the purpose of rapid heating and pressure boosting, it can be realized by reducing the amount of water added, continuous heating with high power, exhausting cold air operation, etc.

[0065] In another alternative embodiment, the way to determine whether the heating and pressure boosting is completed can be judged by the pressure inside the pot. Specifically, it is to judge whether the pressure inside the pot is greater than the preset pressure. If the pressure inside the pot is greater than the preset pressure, it is considered that the heating and pressure boosting stage has been completed. Among them, for different cooking ingredients, the corresponding preset pressures are different. It is not difficult to understand that the preset pressure for cooking vegetables is less than that for cooking meat. For example, when cooking vegetables, the preset pressure is 20 kpa; when cooking chicken, the preset pressure is 70 kpa.

[0066] After the pressure boosting time is greater than 3 minutes or the pressure inside the pot is greater than the preset pressure, the cooking enters the pressure holding stage, that is, the pressure maintaining stage. During this stage, it will heat and exhaust air at the same time to keep the pressure inside the pot at the target pressure and maintain the preset pressure holding time. Among them, the pressure holding time can be adjusted according to the amount of ingredients, generally between 20 - 60 seconds.

[0067] After completing the heating and pressure boosting, the electric pressure cooker will enter the pressure holding stage. During the pressure holding stage, it will determine the exhaust pressure of the electric pressure cooker in real time according to the pressure inside the pot and the target pressure; then adjust the opening degree of the exhaust hole according to the exhaust pressure, control the electric pressure cooker to exhaust, and at the same time, continuously heat inside the electric pressure cooker to make the pressure inside the pot at the target pressure.

[0068] Specifically, different target pressures will be set according to different types of ingredients. After completing the heating and pressure boosting stage, the electric pressure cooker will match the target pressure, and then compare the pressure inside the pot with the target pressure. It should be noted that at this time, the electric pressure cooker has just completed the pressure boosting and heating stage, and the pressure inside the pot is often greater than the target pressure, and exhaust is required. This embodiment determines the exhaust pressure of the electric pressure cooker according to the pressure inside the pot and the target pressure. Adjust the opening degree of the exhaust hole according to the size of the exhaust pressure. The greater the exhaust pressure, the greater the opening degree of the exhaust hole and the faster the exhaust; correspondingly, the smaller the exhaust pressure, the smaller the opening degree of the exhaust hole and the slower the exhaust. Control the electric pressure cooker to exhaust by adjusting the opening degree of the exhaust hole.

[0069] There are various ways of exhausting air. In an alternative embodiment, the solenoid valve can be controlled to move according to the exhaust pressure to change the relative position between the top cone of the solenoid valve and the exhaust hole, thereby adjusting the opening degree of the exhaust hole. Specifically, by energizing the coil of the solenoid valve, a magnetic field is generated, and the magnetic field will attract the valve body to move up and down to change the relative position between the top cone of the solenoid valve and the exhaust hole. The greater the exhaust pressure, the farther the top cone is from the exhaust hole, the greater the opening degree of the exhaust hole, and the faster the exhaust. The smaller the exhaust pressure, the closer the top cone is to the exhaust hole, the smaller the opening degree of the exhaust hole, and the slower the exhaust.

[0070] It should be noted that during the pressure holding stage, the electric pressure cooker will exhaust air while heating, so that the pressure inside the pot approaches the target pressure and finally stabilizes at the target pressure. Heating while exhausting air can ensure high temperature and high pressure inside the pot and uniform temperature in the inner pot. The continuously high-temperature gas flows through the food materials, making the food materials heated more evenly and finally achieving the effect of rapid cooking.

[0071] For example, after entering the pressure holding stage, if the pressure inside the electric pressure cooker is 55 kpa at this time and the target pressure is 50 kpa, the solenoid valve is controlled to move upward at this time, the top cone is far from the exhaust hole, the opening degree of the exhaust hole becomes larger, and the electric pressure cooker continues to heat. That is, exhausting air while heating, and finally making the pressure inside the pot reach 50 kpa and maintaining the pressure holding time for 40 seconds.

[0072] Step 103: Control the electric pressure cooker to release pressure, and end the cooking when the pressure release time is greater than 1 minute or the pressure inside the pot is 0, where the sum of the pressure increase time, the pressure holding time, and the pressure release time is less than 5 minutes.

[0073] In this embodiment, when the electric pressure cooker is at the target pressure and maintains the preset pressure holding time, the cooking enters the pressure release stage. In the pressure release stage, the electric pressure cooker will forcibly exhaust air to quickly discharge the gas inside the pot.

[0074] When the pressure release is completed, this rapid cooking can end. There are various ways to determine whether the pressure release is completed. In an alternative embodiment, the pressure release time can be used to determine whether the pressure release is completed. Specifically, if the detected pressure release time is greater than 1 minute, it is considered that the pressure release is completed and the rapid cooking ends. Among them, the pressure release time refers to the actual time for the electric pressure cooker to release pressure. Before the electric pressure cooker releases pressure, it will first obtain the pressure rising time of the electric pressure cooker; then according to the obtained target pressure rising time, in the preset pressure rising time and the corresponding pressure release time table, determine the target pressure release time corresponding to the target pressure rising time; then control the electric pressure cooker to release pressure according to the target pressure release time. Among them, the pressure rising time refers to the time elapsed from the start of heating of the electric pressure cooker to the rise of pressure. The longer the pressure rising time, the more water there is in the electric pressure cooker. Different pressure rising times correspond to different pressure release times. And the target pressure release time is less than or equal to 1 minute.

[0075] In another alternative embodiment, the completion of pressure relief can also be determined by the pressure inside the pot. Specifically, if the detected pressure inside the pot is 0, it is considered that the pressure relief is completed and the fast cooking ends.

[0076] It is not difficult to see that generally, the pressure relief in this embodiment can be completed within 1 minute. Therefore, 1 minute is set as the maximum pressure relief time.

[0077] It should be noted that the sum of the times matched in the three stages of the fast cooking in this embodiment is less than 5 minutes, that is, the sum of the pressure increase time, the pressure holding time, and the pressure relief time is less than 5 minutes.

[0078] For example, the user selects to cook 250 grams of vegetables, places the vegetables and 50 ml of water in the inner pot, then the user covers the pot lid and selects the vegetable quick cooking function key on the control panel. After that, the electric pressure cooker starts to heat up and increase the pressure. During the process of heating up and increasing the pressure, the pressure sensor detects that there is pressure inside the pot and sends a pressure rising signal to the control unit of the electric pressure cooker. When the pressure increase time is 1 minute and 20 seconds, the pressure inside the pot reaches the preset pressure. Then the electric pressure cooker holds the pressure for 30 seconds, and then the electric pressure cooker starts to exhaust and relieve the pressure. When the pressure relief time is 40 seconds, the pressure inside the pot is 0, and the vegetable quick cooking ends. The whole cooking process takes 2 minutes and 30 seconds.

[0079] For example, the user selects to cook 500 grams of chicken, places the chicken and 100 ml of water in the inner pot, then the user covers the pot lid and selects the meat quick cooking function key on the control panel. After that, the electric pressure cooker starts to heat up and increase the pressure. During the process of heating up and increasing the pressure, the pressure sensor detects that there is pressure inside the pot and sends a pressure rising signal to the control unit of the electric pressure cooker. When the pressure increase time is 2 minutes, the pressure inside the pot reaches the preset pressure. Then the electric pressure cooker holds the pressure for 40 seconds, and then the electric pressure cooker starts to exhaust and relieve the pressure. When the pressure relief time is 50 seconds, the pressure inside the pot is 0, and the vegetable quick cooking ends. The whole cooking process takes 3 minutes and 30 seconds.

[0080] Generally speaking, a fast cooking control method provided by an embodiment of the present invention controls an electric pressure cooker to heat up and increase the pressure; when the pressure increase time is greater than 3 minutes or the pressure inside the pot is greater than the preset pressure, keep the pressure inside the pot at the target pressure and maintain the preset pressure holding time; control the electric pressure cooker to relieve the pressure, and end the cooking when the pressure relief time is greater than 1 minute or the pressure inside the pot is 0, wherein the sum of the pressure increase time, the pressure holding time, and the pressure relief time is less than 5 minutes. In this way, by precisely controlling the pressure increase, pressure holding, and pressure relief times, perishable ingredients can be cooked within 5 minutes, while ensuring the crispness of vegetables and the tenderness of meat.

[0081] Based on the same inventive concept, in combination with Figure 2As shown in the figure, an embodiment of the present invention provides a fast cooking control device, including a boosting unit, a pressure maintaining unit, and a pressure relief unit. Among them, the boosting unit is used to control the electric pressure cooker to heat up and boost the pressure; the pressure maintaining unit is used to keep the pressure inside the pot at the target pressure and maintain the preset pressure maintaining time when the boosting time is greater than 3 minutes or the pressure inside the pot is greater than the preset pressure; the pressure relief unit is used to control the electric pressure cooker to relieve the pressure, and end the cooking when the pressure relief time is greater than 1 minute or the pressure inside the pot is 0. Among them, the sum of the boosting time, the pressure maintaining time, and the pressure relief time is less than 5 minutes

[0082] In an optional embodiment, the boosting unit is further used to:

[0083] Control the electric pressure cooker to heat;

[0084] When it is detected that the pressure builds up inside the electric pressure cooker, perform an air exhaust operation and continue to heat up and boost the pressure.

[0085] In an optional embodiment, the boosting unit is further used to:

[0086] If a pressure build-up signal sent by the pressure sensor inside the pot is received, or it is detected that the inside of the pot is heated to 100 degrees, then control the exhaust time of each exhaust cycle to exhaust cold air according to the target ratio.

[0087] In an optional embodiment, the target ratio is in the range of 10%-40%.

[0088] In an optional embodiment, the boosting unit is further used to:

[0089] Send a prompt message to the user to prompt the user to add water with a first water volume not exceeding 200 ml into the electric pressure cooker; or

[0090] Add water with a second water volume not exceeding 200 ml into the electric pressure cooker.

[0091] Optionally, the boosting unit is further used to:

[0092] Determine the water volume to be added to the electric pressure cooker according to the added ingredients; if the added ingredients are vegetables, determine that the water volume to be added to the electric pressure cooker is the third water volume; if the added ingredients are meats, determine that the water volume to be added to the electric pressure cooker is the fourth water volume; the third water volume is less than the fourth water volume, and the fourth water volume does not exceed 200 ml.

[0093] In an optional embodiment, the pressure relief unit is further used to:

[0094] Obtain the pressure build-up time of the electric pressure cooker;

[0095] According to the target pressure rising time, in the preset pressure rising time and the corresponding pressure relief time table, determine the target pressure relief time corresponding to the target pressure rising time;

[0096] Control the pressure relief of the electric pressure cooker according to the target pressure relief time.

[0097] In an alternative embodiment, the target pressure relief time is less than or equal to 1 minute.

[0098] In an alternative embodiment, the pressure holding unit is further configured to:

[0099] Determine the exhaust pressure of the electric pressure cooker according to the pressure inside the pot and the target pressure;

[0100] Adjust the opening degree of the exhaust hole according to the exhaust pressure, control the electric pressure cooker to exhaust, and continuously heat the inside of the electric pressure cooker at the same time, so that the pressure inside the pot is at the target pressure.

[0101] In an alternative embodiment, the pressure holding unit is further configured to:

[0102] Control the movement of the solenoid valve according to the exhaust pressure, so as to change the relative position between the top cone of the solenoid valve and the exhaust hole, and adjust the opening degree of the exhaust hole.

[0103] Generally speaking, a fast cooking control device provided by an embodiment of the present invention controls the electric pressure cooker to heat up and increase pressure; when the pressure rising time is greater than 3 minutes or the pressure inside the pot is greater than the preset pressure, keep the pressure inside the pot at the target pressure and maintain the preset pressure holding time; control the electric pressure cooker to relieve pressure, and end the cooking when the pressure relief time is greater than 1 minute or the pressure inside the pot is 0, wherein the sum of the pressure rising time, the pressure holding time, and the pressure relief time is less than 5 minutes. In this way, by precisely controlling the pressure rising, pressure holding, and pressure relief times, easily cooked ingredients can be cooked within 5 minutes, while ensuring the crispness of vegetables and the tenderness of meat.

[0104] Those skilled in the art can clearly understand that for the convenience and brevity of description, the specific working process of the above-described fast cooking control device can refer to the corresponding process in the foregoing method, and will not be elaborated herein.

[0105] Based on the same inventive concept, an embodiment of the present application further provides an electric pressure cooker. Refer to Figure 3 , which shows a schematic structural diagram of the electric pressure cooker in an embodiment of the present application. The electric pressure cooker includes one or more memories 304, one or more processors 302, and at least one computer program (computer program instructions) stored on the memory 304 and executable on the processor 302. When the processor 302 executes the computer program, the foregoing fast cooking control method is implemented.

[0106] Among them, in Figure 3 , a bus architecture (represented by bus 300), the bus 300 may include any number of interconnected buses and bridges. The bus 300 links together various circuits including one or more processors represented by the processor 302 and a memory represented by the memory 304. The bus 300 may also link together various other circuits such as peripheral devices, voltage regulators, and power management circuits, which are well known in the art and thus will not be further described herein. The bus interface 305 provides an interface between the bus 300 and the receiver 301 and the transmitter 303. The receiver 301 and the transmitter 303 may be the same element, i.e., a transceiver, providing a unit for communicating with various other devices over a transmission medium. The processor 302 is responsible for managing the bus 300 and general processing, while the memory 304 may be used to store data used by the processor 302 when performing operations.

[0107] Based on the same inventive concept, an embodiment of the present application provides a computer-readable storage medium. Computer program instructions are stored in the computer-readable storage medium. When the computer program instructions are executed by a processor, the processor is caused to implement the steps of the method described above.

[0108] The functions described herein may be implemented in hardware, software executed by a processor, firmware, or any combination thereof. If implemented in software executed by a processor, the functions may be stored on or transmitted via a computer-readable medium as one or more instructions or codes. Other examples and implementations are within the scope and spirit of the present application and the appended claims. For example, due to the nature of software, the functions described above may be implemented using software executed by a processor, hardware, firmware, hardwiring, or any combination of these. In addition, each functional unit may be integrated in one processing unit, may exist physically separately for each unit, or two or more units may be integrated in one unit.

[0109] In several embodiments provided by the present application, it should be understood that the disclosed technical content may be implemented in other ways. Among them, the device embodiments described above are merely illustrative. For example, the division of the units may be a logical function division, and there may be other division methods in actual implementation. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Another point is that the displayed or discussed coupling or direct coupling or communication connection between each other may be through some interfaces, and the indirect coupling or communication connection of units or modules may be in an electrical or other form.

[0110] The unit described as a separation component may or may not be physically separated. The components as control devices may or may not be physical units, that is, they may be located in one place or distributed to multiple units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0111] If the integrated unit is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on such an understanding, the technical solution of this application, in essence, or the part that contributes to the prior art, or all or part of this technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to enable a computer device (which can be a personal computer, a server or a network device, etc.) to execute all or part of the steps of the methods described in various embodiments of this application. The foregoing storage medium includes: various media such as USB flash drives, read-only memories (ROM, Read-Only Memory), random access memories (RAM, Random Access Memory), mobile hard disks, magnetic disks or optical discs that can store computer program instructions.

[0112] The above are only the embodiments of this application and are not used to limit this application. For those skilled in the art, this application can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of this application shall be included within the scope of the claims of this application.

Claims

1. A rapid cooking control method, characterized in that, Including: Controlling the electric pressure cooker to heat and boost pressure; When the pressure boosting time is greater than 3 minutes or the pressure inside the pot is greater than the preset pressure, maintaining the pressure inside the pot at the target pressure and maintaining the preset pressure holding time; Controlling the electric pressure cooker to release pressure, and ending the cooking when the pressure release time is greater than 1 minute or the pressure inside the pot is 0, wherein the sum of the pressure boosting time, the pressure holding time, and the pressure release time is less than 5 minutes.

2. The method according to claim 1, wherein The controlling the electric pressure cooker to heat and boost pressure includes: Controlling the electric pressure cooker to heat; When it is detected that pressure builds up inside the electric pressure cooker, performing an air cooling operation and continuously heating and boosting pressure.

3. The method according to claim 2, wherein The performing an air cooling operation when it is detected that pressure builds up inside the electric pressure cooker includes: If a pressure build-up signal sent by the pressure sensor inside the pot is received, or it is detected that the temperature inside the pot reaches 100 degrees, then controlling each exhaust cycle to perform air cooling according to the target ratio.

4. The method according to claim 3, wherein The target ratio is in the range of 10% - 40%.

5. The method according to claim 1, characterized in that Before the controlling the electric pressure cooker to heat and boost pressure, the method further includes: Sending a prompt message to the user to prompt the user to add water with a first water volume not exceeding 200 ml into the electric pressure cooker; or Adding water with a second water volume not exceeding 200 ml into the electric pressure cooker.

6. The method according to claim 1, characterized in that, Before the controlling the electric pressure cooker to heat and boost pressure, the method further includes: Determining the water volume to be added to the electric pressure cooker according to the added ingredients; if the added ingredient is a vegetable, determining the water volume to be added to the electric pressure cooker as a third water volume; if the added ingredient is meat, determining the water volume to be added to the electric pressure cooker as a fourth water volume; the third water volume is less than the fourth water volume, and the fourth water volume does not exceed 200 ml.

7. The method according to claim 1, wherein The controlling the electric pressure cooker to release pressure includes: Obtaining the target pressure build-up time of the electric pressure cooker; According to the target pressure build-up time, determining the target pressure release time corresponding to the target pressure build-up time in the preset pressure build-up time and the corresponding pressure release time table; Controlling the electric pressure cooker to release pressure according to the target pressure release time, and the target pressure release time is less than or equal to 1 minute.

8. The method according to claim 1, characterized in that, The maintaining the pressure inside the pot at the target pressure includes: Determining the exhaust pressure of the electric pressure cooker according to the pressure inside the pot and the target pressure; Adjusting the opening degree of the exhaust hole according to the exhaust pressure, controlling the electric pressure cooker to exhaust, and at the same time continuously heating inside the electric pressure cooker to make the pressure inside the pot at the target pressure.

9. The method according to claim 8, characterized in that, The adjusting the opening degree of the exhaust hole according to the exhaust pressure includes: Controlling the solenoid valve to move according to the exhaust pressure, for changing the relative position between the top cone of the solenoid valve and the exhaust hole to adjust the opening degree of the exhaust hole.

10. A rapid cooking control device, characterized in that, Including: A pressure boosting unit for controlling the electric pressure cooker to heat and boost pressure; A pressure holding unit for maintaining the pressure inside the pot at the target pressure and maintaining the preset pressure holding time when the pressure boosting time is greater than 3 minutes or the pressure inside the pot is greater than the preset pressure; A pressure release unit for controlling the electric pressure cooker to release pressure, and ending the cooking when the pressure release time is greater than 1 minute or the pressure inside the pot is 0, wherein the sum of the pressure boosting time, the pressure holding time, and the pressure release time is less than 5 minutes.

11. An electric pressure cooker, comprising a processor and a memory, characterized in that, The memory stores computer program instructions that can be executed by the processor. When the processor executes the computer program instructions, the steps of the method according to any one of claims 1 to 9 are implemented.

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