Cooking control method, pressure cooking utensil and electronic equipment

Abstract

The invention discloses a cooking control method, a pressure cooking utensil and electronic equipment. The method comprises the following steps: in response to a starting instruction of a preset cooking function, controlling the pressure cooking utensil to enter a temperature and pressure rising stage, and adding water with a first total water adding amount into food materials needing to be cooked in the temperature and pressure rising stage until a first preset condition is met; controlling the pressure cooking utensil to execute a heating operation, adding water of a second total water adding amount into the food materials by executing at least one second water adding operation, and maintaining the temperature and the pressure in the pressure cooking utensil at a second preset condition until a preset duration is reached; and controlling the cooking utensil to enter a pressure relief stage until a cover opening condition is met, and outputting a cover opening signal. According to the method and the device, the problems of long cooking time and insufficient cooking of the food cooked by the pressure cooker under the condition of more water required for cooking the food in the prior art are solved.

Description

Technical Field

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

[0002] In order to meet users' demands for food taste and nutritional value as well as convenient cooking methods, pressure cooking appliances came into being.

[0003] The conventional method of pressure cooking in a pressure cooker is to first add ingredients and water to the cooking vessel, then start heating. The cooking process then goes through stages such as heating up, maintaining pressure, and releasing pressure, ultimately completing the cooking process. It's important to note that when cooking food that requires a large amount of water, such as when making soup, low-power heating is required during the pressure maintenance phase to prevent overflowing, while slow steam release is also required during the pressure release phase. This results in a longer cooking time in the pressure cooker and prevents the food's nutrients from being fully extracted.

[0004] With respect to the problem in the related art that when a large amount of water is required to cook food, the cooking time of food in a pressure cooker is long and the cooking is not complete, no effective solution has been proposed so far. Summary of the Invention

[0005] The present application provides a cooking control method, a pressure cooking device, and an electronic device to solve the problem in the related art that when a large amount of water is required to cook food, the cooking time of the pressure cooker is long and the cooking is not sufficient.

[0006] According to one aspect of the present application, a cooking control method is provided. The method comprises: responding to a command to activate a preset cooking function, controlling a pressure cooking apparatus to enter a temperature and pressure increase phase, and adding a first total amount of water to the ingredients to be cooked during the temperature and pressure increase phase until a first preset condition is reached; controlling the pressure cooking apparatus to perform a heating operation, and performing at least one second water addition operation to add a second total amount of water to the ingredients, maintaining the temperature and pressure inside the pressure cooking apparatus at a second preset condition for a preset duration; and controlling the cooking apparatus to enter a pressure relief phase until a lid opening condition is reached, and outputting a lid opening signal. This method addresses the problem in the related art of long cooking times and inadequate cooking in pressure cookers when a large amount of water is required. After cooking is initiated, the water volume is distributed to different cooking phases, and during the pressure maintenance phase, at least one second water addition operation and a heating operation are performed to maintain pressure, thereby preventing overflow while improving cooking speed and cooking completeness. This reduces cooking time and improves cooking completeness in pressure cookers when a large amount of water is required.

[0007] Optionally, adding the second total amount of water to the food by performing at least one second water-adding operation includes controlling the pressure cooking apparatus to perform the second water-adding operation at fixed intervals, or controlling the pressure cooking apparatus to perform the second water-adding operation at increasingly shorter intervals. After determining the single water-adding amount and the number of water-adding operations, water can be added evenly to simplify control logic. Alternatively, a smaller amount of water can be added early in the pressure-maintaining phase and a larger amount can be added later to achieve a better cooking effect.

[0008] Optionally, the second total water addition amount is positively correlated with the amount of ingredients and the degree to which the ingredients are prone to overflowing under a preset cooking function. The second total water addition amount for performing at least one second water addition operation is determined based on the amount of ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function, thereby ensuring that the ingredients are fully cooked, avoiding overflowing, and shortening the cooking time, thereby improving cooking efficiency.

[0009] Optionally, the number of times the second water-adding operation is performed is positively correlated with the amount of ingredients and the degree to which the ingredients are prone to overflowing under a preset cooking function. The number of times the second water-adding operation is performed at least once is determined based on the amount of ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function, thereby ensuring that the ingredients are fully cooked, avoiding overflowing, and shortening the cooking time, thereby improving cooking efficiency.

[0010] Optionally, the temperature variation range of the first preset condition includes the holding temperature, and the pressure range of the first preset condition includes the holding pressure, thereby achieving flexible setting of water addition during the temperature and pressure increase stages.

[0011] Optionally, the second preset condition is a constant temperature and constant pressure condition, wherein the temperature in the constant temperature and constant pressure condition is the holding temperature, and the pressure in the constant temperature and constant pressure condition is the holding pressure. Alternatively, the second preset condition is a variable temperature and variable pressure condition, wherein the temperature range of the variable temperature and variable pressure condition includes the holding temperature, and the pressure range of the variable temperature and variable pressure condition includes the holding pressure. Performing the second water addition operation at least once under the constant temperature and constant pressure condition, or performing the second water addition operation at least once under the variable temperature and variable pressure condition, increases cooking control flexibility while meeting cooking requirements and improving cooking efficiency.

[0012] Optionally, adding a first total amount of water to the ingredients to be cooked during the temperature and pressure raising phase includes: adding the first total amount of water to the ingredients by performing at least one first water-adding operation, wherein the first total amount of water at least submerges the ingredients, and the first total amount of water is positively correlated with the amount of the ingredients and the degree to which the ingredients are prone to overflowing under a preset cooking function. The first total amount of water added by performing at least one first water-adding operation is determined based on the amount of the ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function, so that the ingredients are submerged while a certain amount of free water remains, thereby avoiding overheating protection and shortening the temperature and pressure raising period, thereby improving cooking efficiency and enhancing the thoroughness of food cooking by utilizing the hot and cold shock effects of the added water.

[0013] Optionally, the heating power of the pressure cooking apparatus during the heating operation is controlled to be greater than or equal to one-half of the heating power during the temperature and pressure increase phase, and less than or equal to the heating power during the temperature and pressure increase phase. During the pressure holding phase, and before and after the pressure holding phase, high power heating is applied while water is added. This accelerates the cooking rate and achieves rapid cooking while ensuring sufficient cooking without overflowing.

[0014] Optionally, controlling the cooking apparatus to enter a pressure release phase until a lid-opening condition is met and outputting a lid-opening signal includes: controlling the pressure cooking apparatus to perform a heating operation and at least one third water-adding operation until the temperature and pressure inside the pressure cooking apparatus decrease to a third preset condition; controlling the pressure cooking apparatus to output a lid-opening signal when the third preset condition and the lid-opening condition are the same; and controlling the pressure cooking apparatus to reach the lid-opening condition and outputting a lid-opening signal when the third preset condition and the lid-opening condition are different. The third preset condition can be set to be the same as the lid-opening condition to achieve continuous and rapid pressure release, or it can be set to be different from the lid-opening condition and then controlling the pressure cooking apparatus to reach the lid-opening condition. This allows for flexible setting of the third preset condition while ensuring cooking quality and efficiency.

[0015] According to another aspect of the present application, a pressure cooking appliance is provided. A controller of the pressure cooking appliance executes a cooking control method to cook food inside the pressure cooking appliance.

[0016] According to another aspect of an embodiment of the present invention, an electronic device is provided, including a memory and a processor, wherein a computer program is stored in the memory, and the processor is configured to execute a cooking control method through the computer program. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The accompanying drawings, which constitute part of this application, are intended to provide a further understanding of this application. The exemplary embodiments and descriptions of this application are intended to explain this application and do not constitute an improper limitation on this application. In the accompanying drawings:

[0018] Figure 1 is a flow chart of a cooking control method according to an embodiment of the present application;

[0019] Figure 2 is a flow chart of an optional cooking control method according to an embodiment of the present application;

[0020] Figure 3 is a water volume change curve diagram according to the cooking control method of the embodiment of the present application and the cooking method of the related art;

[0021] Figure 4 is a schematic diagram of a cooking control device according to an embodiment of the present application;

[0022] Figure 5is a schematic diagram of an electronic device according to an embodiment of the present application. DETAILED DESCRIPTION

[0023] It should be noted that, in the absence of conflict, the embodiments and features of the embodiments in this application can be combined with each other. The present application will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0024] In order to enable those skilled in the art to better understand the present invention, the following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts should fall within the scope of protection of this application.

[0025] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects and are not necessarily used to describe a specific order or sequential order. It should be understood that the data used in this way can be interchanged where appropriate, so that the embodiments of the present application described here. In addition, the terms "including" and "having" and any of their variations are intended to cover non-exclusive inclusions. For example, a process, method, system, product or device that includes a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0026] According to an embodiment of the present application, a cooking control method is provided.

[0027] Figure 1 Flowchart of the cooking control method according to the embodiment of the present application. Figure 1 As shown, the method includes the following steps:

[0028] Step S102, in response to the start instruction of the preset cooking function, the pressure cooking appliance is controlled to enter the temperature and pressure rising stage, and a first total amount of water is added to the ingredients to be cooked during the temperature and pressure rising stage until a first preset condition is reached.

[0029] Among them, the pressure cooking appliance can be an electric pressure cooker with an automatic water adding function. The electric pressure cooker can add water from the top or from the side. The water adding parameters can be flexibly set for pressure cookers with different structures, different ingredients, different cooking functions, and cooking quantities.

[0030] Specifically, the user pre-places ingredients in the inner pot of the pressure cooker, closes the lid, selects a preset cooking function using the cooking function button on the control panel, and triggers a start command. Upon receiving the start command, the pressure cooker initiates the cooking process, which includes adding water and heating. It should be noted that, with the exception of cooking functions that require only the water from the food itself and do not require additional water, all other cooking functions can utilize the automatic water addition function. Preset cooking functions can include those requiring a large amount of water, such as soup. Furthermore, the preset cooking functions may include stewing meat, making porridge, preparing nutritious soup, or cooking rice. This embodiment does not limit the type of preset cooking functions.

[0031] After starting the cooking program, the temperature and pressure rise phase begins. During this phase, the first total amount of water added must at least cover the food. Upon detecting that the temperature and pressure inside the cooking appliance have risen to a first preset condition, the water addition operation during this phase ends. The first preset condition can be either a temperature condition or a pressure condition. Optionally, in the cooking control method provided in the embodiments of the present application, the temperature range of the first preset condition includes the holding temperature, and the pressure range of the first preset condition includes the holding pressure.

[0032] That is, the first preset condition can be the same as the pressure holding condition (that is, the temperature and pressure maintenance condition), or it can be different from the pressure holding condition. For example, the first preset condition is a temperature condition, and the pressure holding temperature is 120°C. The first preset condition can be 120°C, or it can be a temperature around 120°C, for example, it can be 110°C or 130°C, thereby realizing flexible setting of water addition in the temperature and pressure increase stage.

[0033] Step S104, controlling the pressure cooking appliance to perform a heating operation, and adding a second total amount of water to the food by performing at least one second water adding operation, maintaining the temperature and pressure inside the pressure cooking appliance at a second preset condition until a preset time is reached.

[0034] If the first preset condition is the same as the pressure holding condition, the pressure holding stage (also known as the temperature and pressure maintenance stage) will be entered after the first water addition operation is completed. If the first preset condition is different from the pressure holding condition, the pressure holding stage will be entered for a period of time before or after the first water addition operation is completed.

[0035] During the pressure-holding phase, and before and after entering it, the temperature and pressure inside the pressure cooking apparatus are high. First, the pressure cooking apparatus is controlled to perform at least one second water-addition operation. On the one hand, the addition of relatively cool water to the high-temperature, high-pressure environment causes a sudden drop in temperature and pressure. Multiple water additions create a cyclical thermal shock, causing cracks on the surface of the ingredients, accelerating water absorption and nutrient release, and improving cooking results. Furthermore, the impact of adding water disrupts the continuity and stability of the foam produced during cooking, effectively preventing overflow.

[0036] The water temperature when performing the second water adding operation is not limited, and can be cold water, hot water, or room temperature water. In order to promote the thorough cooking of food through the cold and hot shock effects, while not causing the temperature inside the cooking utensil to drop too much and delay the cooking time, the water when performing the second water adding operation in this embodiment can be room temperature water.

[0037] While controlling the pressure cooking appliance to perform at least one second water adding operation, a heating operation is performed. Optionally, in the cooking control method provided in the embodiment of the present application, the heating power of controlling the pressure cooking appliance to perform the heating operation is greater than or equal to half of the heating power in the temperature and pressure increasing stage, and less than or equal to the heating power in the temperature and pressure increasing stage.

[0038] It should be noted that in order to avoid overflowing, the related art controls the heating power of the heating operation to at least one-third of the heating power in the temperature and pressure increasing stage. However, in the pressure maintaining stage and before and after entering the pressure maintaining stage, high power is used for heating while adding water, thereby accelerating the cooking rate and achieving fast cooking while fully cooking without overflowing.

[0039] Furthermore, the temperature and pressure within the pressure cooking appliance are maintained at a second preset condition until a preset duration is reached. The preset duration may be the duration required to achieve a specific cooking effect. The specific cooking effect may depend on the cooking function. For example, if the cooking function is soup, the specific cooking effect may be achieving a high solids content. If the first preset condition is the same as the pressure-holding start condition, the preset duration may be the pressure-holding time. If the first preset condition starts earlier than the pressure-holding start time, the preset duration may be greater than the pressure-holding time. If the first preset condition starts earlier than the pressure-holding start time, the preset duration may be less than the pressure-holding time. The preset duration may range from 5 minutes to 50 minutes.

[0040] The second preset condition can be a temperature condition or a pressure condition. The value of the second preset condition can be set flexibly. Optionally, in the cooking control method provided in the embodiment of the present application, the second preset condition is a constant temperature and constant pressure condition, the temperature in the constant temperature and constant pressure condition is the holding temperature, and the pressure in the constant temperature and constant pressure condition is the holding pressure. Alternatively, the second preset condition is a variable temperature and variable pressure condition, the temperature change range of the variable temperature and variable pressure condition includes the holding temperature, and the pressure range of the variable temperature and variable pressure condition includes the holding pressure.

[0041] For example, if the holding temperature is 120°C, the second preset condition can be 120°C. For another example, if the holding pressure is 100 kPa, the second preset condition can also be 100 kPa. For example, if the holding temperature is 120°C, the second preset condition can be increasing from 110°C to 130°C, or decreasing from 130°C to 110°C. If the holding pressure is 100 kPa, the second preset condition can be increasing from 70 kPa to 110 kPa, or decreasing from 110 kPa to 70 kPa.

[0042] The second preset condition of this embodiment can be set to a constant temperature and constant pressure condition or a variable temperature and variable pressure condition. The second water addition operation is performed at least once under the constant temperature and constant pressure condition, or the second water addition operation is performed at least once under the variable temperature and variable pressure condition. While meeting cooking needs and improving cooking efficiency, the flexibility of cooking control is improved.

[0043] Step S106, controlling the cooking appliance to enter a pressure relief stage until a cover-opening condition is met, and outputting a cover-opening signal.

[0044] When the temperature and pressure inside the pressure cooking appliance maintain a second preset condition for a predetermined period of time, a specific cooking effect has been achieved, and pressure relief can be initiated until the lid-opening condition is met. The lid-opening condition can be either a temperature condition or a pressure condition. For example, if the lid-opening condition is 100°C, a lid-opening signal is output when the temperature inside the pressure cooking appliance reaches 100°C, allowing the user to open the lid. If the user does not open the lid, the cooking process enters the keep warm phase. For another example, if the lid-opening condition is 1kPa, a lid-opening signal is output when the pressure inside the pressure cooking appliance reaches 1kPa, allowing the user to open the lid. If the user does not open the lid, the cooking process enters the keep warm phase.

[0045] The cooking control method provided in an embodiment of the present application controls a pressure cooking apparatus to enter a temperature and pressure increase phase in response to a start command of a preset cooking function. During the temperature and pressure increase phase, a first total amount of water is added to the food to be cooked until a first preset condition is reached. The method controls the pressure cooking apparatus to perform a heating operation and, by performing at least one second water addition operation, adds a second total amount of water to the food to maintain the temperature and pressure inside the pressure cooking apparatus at a second preset condition for a preset duration. The method controls the cooking apparatus to enter a pressure relief phase until a lid opening condition is reached and outputs a lid opening signal. This method solves the problem of long cooking times and inadequate cooking in pressure cookers when a large amount of water is required. After cooking is initiated, the method distributes water to different cooking phases and, during the pressure maintenance phase, performs at least one second water addition operation and a heating operation to maintain pressure, thereby preventing overflow and improving cooking speed and cooking completeness. This method reduces cooking time and improves cooking completeness in pressure cookers when a large amount of water is required.

[0046] In order to take into account both the cooking effect and cooking efficiency of food, optionally, in the cooking control method provided in the embodiment of the present application, the second total amount of added water is positively correlated with the amount of ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function.

[0047] It should be noted that during the pressure-holding phase, if the amount of water added is too small, the amount of water used in each second water-adding operation will also be small, resulting in a weaker thermal shock effect, a weaker effect in promoting full cooking of ingredients, and a weaker effect in preventing overflow. If the amount of water added is too large, the pressure-holding time will be prolonged. Therefore, in this embodiment, the second total water-adding amount for at least one second water-adding operation must be set to an appropriate value.

[0048] The second total water amount is determined by the amount of ingredients and their tendency to overflow under the preset cooking function. If, other parameters are the same, the amount of ingredients is larger, the more likely they are to overflow, and the greater the thermal shock required for adequate cooking, the second total water amount will also be larger. If, other parameters are the same, the ingredients are more likely to overflow under the preset cooking function and require a greater thermal shock, the second total water amount will also be larger.

[0049] This embodiment determines the second total water addition amount for performing at least one second water addition operation based on the amount of ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function, so that the ingredients can be fully cooked and avoid overflowing, while also avoiding too long cooking time, thereby improving cooking efficiency.

[0050] In order to achieve sufficient cooking of food while preventing overflow, optionally, in the cooking control method provided in the embodiment of the present application, the number of executions of the second water adding operation is positively correlated with the amount of ingredients and the degree to which the ingredients are prone to overflow under the preset cooking function.

[0051] It should be noted that, ideally, the more times the second water addition operation is performed, the better, so as to form more cold and hot shocks, cook the ingredients more fully, and better avoid overflow. However, considering the control cost of controlling water addition, the number of times the second water addition operation is performed needs to be set reasonably.

[0052] The number of times the second water-adding operation is performed depends on the amount of ingredients and their tendency to overflow under the preset cooking function. If all other parameters are the same, a larger amount of ingredients will be more likely to overflow, and more hot and cold shocks will be required for adequate cooking, resulting in a greater number of second water-adding operations. If all other parameters are the same, a larger amount of ingredients will be more likely to overflow under the preset cooking function, requiring more hot and cold shocks, resulting in a greater number of second water-adding operations.

[0053] This embodiment determines the number of times to add water to perform at least one second water-adding operation based on the amount of ingredients and the degree to which the ingredients are prone to overflowing under a preset cooking function, so that the ingredients are fully cooked and avoid overflowing, while also avoiding too long cooking time, thereby improving cooking efficiency.

[0054] The manner of performing the second water adding operation can be flexibly set. Optionally, in the cooking control method provided in the embodiment of the present application, adding a second total amount of water to the food by performing at least one second water adding operation includes: controlling the pressure cooking apparatus to perform the second water adding operation at a fixed time interval; or controlling the pressure cooking apparatus to perform the second water adding operation at a time interval that becomes shorter and longer.

[0055] For example, in order to simplify the control logic, after determining the total second water addition amount and the number of water additions for all second water addition operations, the single water addition amount for each second water addition operation can be determined based on the total second water addition amount and the number of water additions, a fixed time interval can be determined based on the preset duration and the number of water additions, and the second water addition operation can be performed according to the fixed time interval and the single water addition amount to achieve uniform water addition.

[0056] For example, since the longer the cooking time, the thicker the food is and the more likely it is to overflow, in order to achieve a better cooking effect, after determining the second total amount of water added and the number of water additions for all second water addition operations, the single water addition amount for each second water addition operation can be determined based on the second total amount of water added and the number of water additions. The second water addition operation is performed according to time intervals and single water addition amounts that become shorter and longer. In the early stage when it is not easy to overflow, water is added at a lower frequency to avoid ineffective water addition. In the later stage when it is not easy to overflow, water is added at a higher frequency to better prevent overflow and make cooking more complete.

[0057] In this embodiment, after determining the single water addition amount and the number of water additions, water can be added evenly to simplify the control logic. It can also be configured to add less water in the early stage of the pressure holding stage and more water in the later stage to achieve a better cooking effect.

[0058] In order to further improve the cooking speed and improve the degree of cooking thoroughness, optionally, in the cooking control method provided in the embodiment of the present application, adding a first total amount of water to the ingredients to be cooked during the temperature and pressure increase stage includes: adding a first total amount of water to the ingredients by performing at least one first water addition operation, wherein the first total amount of water at least immerses the ingredients, and the first total amount of water is positively correlated with the amount of the ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function.

[0059] It should be noted that during the temperature and pressure increase phase, if the amount of water is too little, the bottom heating will evaporate the water, and in the event of a dry boil, an overheat protection will be triggered to stop heating, resulting in an inability to complete the pressure increase phase. If the amount of water is too much, the temperature and pressure increase time will be extended. Therefore, after at least one first water addition operation in this embodiment, the water added must at least submerge the food and leave a certain amount of free water. In other words, the first total water added after performing at least one first water addition operation includes the amount of water to submerge the food and the amount of free water.

[0060] The amount of water used to immerse the ingredients is determined by the amount of the ingredients. The amount of free water is determined by the amount of the ingredients and how easily the ingredients overflow under the preset cooking function. When other parameters are the same, the larger the amount of ingredients, the more water is needed to avoid dry burning during heating, and the amount of free water is also greater. When other parameters are the same, the more easily the ingredients overflow under the preset cooking function, the more water is needed to avoid dry burning during heating, and the amount of free water is also greater. During the temperature and pressure increase stage, the water temperature when performing the first water addition operation is not limited and can be cold water, hot water, or room temperature water.

[0061] While controlling the pressure cooking apparatus to automatically perform a first water-adding operation, a heating operation is performed at a first power level to increase temperature and pressure. Optionally, in the cooking control method provided in an embodiment of the present application, the first power is greater than or equal to 70% of the rated power and less than or equal to the rated power. Thus, by adding water and performing high-power heating at least once during the temperature and pressure increase phase, not only is temperature and pressure increased rapidly, but also, after the temperature and pressure inside the pressure cooking apparatus rise, the thermal shock of adding relatively cool water to the high-temperature, high-pressure environment causes cracks on the surface of the food, accelerating water absorption and nutrient extraction from the food, thereby improving cooking quality.

[0062] This embodiment determines a first total amount of water added for performing at least one first water-adding operation based on the amount of food and the degree to which the food is prone to overflowing under a preset cooking function, so that the food is immersed and a certain amount of free water remains, thereby avoiding overheating protection and preventing the temperature and pressure increase time from being too long, thereby improving cooking efficiency and enhancing the thoroughness of food cooking by utilizing the hot and cold shock effect brought about by the addition of water.

[0063] Optionally, in the cooking control method provided in the embodiment of the present application, controlling the cooking appliance to enter the pressure relief stage until the lid-opening condition is reached, and outputting the lid-opening signal includes: controlling the pressure cooking appliance to perform a heating operation and performing at least one third water adding operation until the temperature and pressure inside the pressure cooking appliance are reduced to a third preset condition; when the third preset condition and the lid-opening condition are the same, controlling the pressure cooking appliance to output the lid-opening signal; when the third preset condition and the lid-opening condition are different, controlling the pressure cooking appliance to reach the lid-opening condition, and outputting the lid-opening signal.

[0064] Because water has a high specific heat capacity and can absorb more heat, performing the third water addition operation at least once can rapidly reduce the temperature and pressure until the third preset condition is reached. The water temperature during the third water addition operation is not limited and can be cold, hot, or room temperature. To prevent food from overflowing through the thermal shock effect while also preventing the temperature inside the cooking appliance from dropping too much and causing the food to become too cold, the water used during the third water addition operation in this embodiment can be room temperature water. Since the food is nearing completion during the pressure relief phase, heating is performed at a lower power than that used during the pressure maintenance phase, with automatic intermittent water addition. As cooking continues, the temperature and pressure are reduced to the third preset condition, ending this water addition phase. Rapid pressure relief achieved through water addition allows the user to quickly open the lid.

[0065] The third preset condition can be a temperature condition or a pressure condition, and the cover opening condition can be a temperature condition or a pressure condition. For example, if the third preset condition is a temperature condition and the cover opening temperature is 100°C, the third preset condition can be 100°C, or a temperature around 100°C, for example, 95°C or 105°C. For example, if the third preset condition is a pressure condition and the cover opening pressure is 1kPa, the third preset condition can be 1kPa, or a pressure around 1kPa, for example, 0.9kPa or 1.1kPa, and can be flexibly set.

[0066] The third preset condition may be the same as or different from the lid-opening condition. The third preset condition being the same as the lid-opening condition means that the temperature indicated by the third preset condition is the same as the temperature indicated by the lid-opening condition, or the pressure indicated by the third preset condition is the same as the pressure indicated by the lid-opening condition. If the third preset condition is the same as the lid-opening condition, it indicates that the lid can be opened for food, and the pressure cooking apparatus is controlled to output a lid-opening signal. If the third preset condition is different from the lid-opening condition, it indicates that the temperature and pressure inside the pressure cooking apparatus are currently high and further pressure relief is required to reach the lid-opening condition, thereby outputting a lid-opening signal. Alternatively, it indicates that the temperature and pressure inside the pressure cooking apparatus are currently low and heating to the lid-opening condition is possible, thereby outputting a lid-opening signal.

[0067] To achieve rapid pressure relief, if the temperature indicated by the third preset condition is greater than the temperature indicated by the lid-opening condition, or if the pressure indicated by the third preset condition is greater than the pressure indicated by the lid-opening condition, pressure relief is performed using a preset pressure relief method until the lid-opening condition is detected to be met within the pressure cooking apparatus, at which point a lid-opening signal is output. To ensure both cooking temperature and texture, if the temperature indicated by the third preset condition is less than the temperature indicated by the lid-opening condition, or if the pressure indicated by the third preset condition is less than the pressure indicated by the lid-opening condition, the pressure cooking apparatus is controlled to perform a heating operation until the lid-opening condition is detected to be met within the pressure cooking apparatus, at which point a lid-opening signal is output.

[0068] The third preset condition of this embodiment can be set to be the same as the lid-opening condition, thereby achieving continuous and rapid pressure relief, or it can be set to be different from the lid-opening condition, and then the pressure cooking appliance can be further controlled to work to the lid-opening condition, thereby achieving flexible setting of the third preset condition while ensuring cooking effect and cooking efficiency.

[0069] The embodiment of the present application further provides a pressure cooking appliance, wherein a controller of the pressure cooking appliance executes a cooking control method. Figure 2 is a flowchart of an optional cooking control method according to an embodiment of the present application, the pressure cooking appliance can perform Figure 2 Cooking control method shown:

[0070] S1 rapid pressure rise stage: the user adds cooking ingredients to the inner pot in advance, selects a cooking function (not limited to rice, rice porridge, broth, etc.) and starts cooking, automatically adds water (a predetermined amount of water, at least enough to immerse the ingredients, the amount of water is related to the ingredients, food quantity, and cooking function, and the number of water additions N1 ≥ 1 time), and quickly increases the temperature and pressure through high power P1 (which can be more than 70% of the set rated power).

[0071] S2 temperature and pressure change stage: After the temperature and pressure are raised to a certain temperature (T0) or pressure (P1), water is automatically added intermittently again (a predetermined amount of water, which is related to the ingredients, food quantity, and cooking function. The number of water additions N2 ≥ 1 time, and the number of water additions can be set more times) and a higher power P2 (1 / 2P1 ≤ P2 ≤ P1, provided that the pot does not overflow) is used to heat to achieve temperature and pressure changes (including the situation where the temperature and pressure remain unchanged). After the temperature and pressure change time t1 (5 minutes to 50 minutes) required for a specific cooking effect is met, the water addition in this stage ends. In this stage, a reciprocating hot and cold shock effect is generated, causing the surface of the ingredients to crack, accelerating the water absorption and starch gelatinization of the ingredients, thereby destroying the continuity and stability of the foam produced during the cooking process, improving the cooking effect while preventing overflow and accelerating the cooking rate.

[0072] S3 Rapid Pressure Relief: Low-power heating (P3) (0 ≤ P3 < P2) is used, with automatic intermittent water addition (predetermined amount of water, depending on ingredients, food quantity, and cooking function; compared to the first two stages, the water volume can be set to a lower value, and the number of water additions (N3 ≥ 1)) is used to achieve rapid pressure relief. When the chamber temperature reaches T1 or the chamber pressure reaches P2, water addition in this stage ends, and the lid can be opened directly or the cooking process begins.

[0073] Figure 3 The graph of water volume change according to the cooking control method of the embodiment of the present application and the cooking method of the related art includes a curve of water volume change with pressure according to the cooking control method of the embodiment of the present application, a curve of water volume change according to the cooking control method of the embodiment of the present application, and a curve of water volume change with pressure according to the cooking method of the related art, wherein M1 is the initial water addition amount, M2 is the pressure maintenance water injection amount, M3 is the pressure relief water replenishment amount, and M is the total water addition amount required for cooking. Figure 3 It can be seen that the amount of water in this embodiment continues to increase during the cooking process. The curves of the water amount changing with pressure in the cooking control method of the embodiment of the present application and the cooking method of the related art are both trapezoidal. The curve of the water amount changing with pressure in this embodiment is steeper in the curve segments corresponding to the temperature and pressure rising stage and the pressure relief stage, and the curve corresponding to the pressure maintaining stage is shorter, that is, the cooking efficiency of this embodiment is higher.

[0074] In a 3005Q platform (3L capacity, IH electromagnetic heating 1600w, pressure open to 112kPa), chicken soup was cooked using the cooking control method of the embodiment of the present application and the cooking method in the related art. The ingredients for the chicken soup were three-yellow chicken, 600g of the core part (head, neck and claws removed) was blanched, and the material-to-water ratio was 1:2.5. In the cooking method in the related art, all the water required for cooking the chicken soup was added before cooking began. The cooking control method of the embodiment of the present application added the water required for cooking the chicken soup in different stages, initially adding 1100g of water, adding 300g of water during pressure maintenance, adding 90g of water during pressure release, and holding time for 20 to 30 minutes. Table 1 is a comparison table of cooking effect parameters of the cooking control method of the embodiment of the present application and the cooking method in the related art when cooking chicken soup, in which the solids were dried in an oven and measured by a drying method.

[0075] As shown in Table 1, the cooking method in the related art adds all the water required to cook the chicken soup before cooking begins, the cooking time is 60 minutes, and the solids content is 2.54±0.04g / 100g (the number of grams of solids contained in 100g of soup). In the embodiment of the present application, if water is added once during the pressure increase stage, the pressure maintenance stage, and the pressure release stage, the cooking time is shortened from 60 minutes to 45 minutes, and the solids content is increased from 2.54±0.04g / 100g to 2.65±0.14g / 100g compared to the related art.

[0076] If water is added once during both the pressure maintenance and pressure release stages, and the number of water additions during the pressure increase stage is increased from 1 to 5, the cooking time is shortened from 45 minutes to 43 minutes, and the solid content increases from 2.65±0.14g / 100g to 2.90±0.24g / 100g. In other words, adding water during the pressure increase stage can shorten the cooking time and increase the solid content of the chicken soup. If water is added once during both the pressure increase and pressure release stages, and the number of water additions during the pressure maintenance stage is increased from 1 to 5, the cooking time is shortened from 45 minutes to 40 minutes, and the solid content increases from 2.65±0.14g / 100g to 2.94±0.36g / 100g. In other words, adding water during the pressure maintenance stage can significantly shorten the cooking time and increase the solid content of the chicken soup. If water is added once during the pressure increase stage and the pressure maintenance stage, and the number of water additions during the pressure release stage is increased from 1 to 5 times, the cooking time is shortened from 45 minutes to 42 minutes, and the solid content is reduced from 2.65±0.14g / 100g to 2.47±0.28g / 100g. That is, adding water during the pressure release stage can shorten the cooking time, but since the solid content is reduced by adding water, adding water during the pressure release stage can be avoided when making soup.

[0077] That is, regardless of whether multiple water additions are provided during the pressure-building, pressure-maintaining, or pressure-releasing stages, the total cooking time of this embodiment is reduced compared to related art cooking methods that add water only once at the beginning of the cooking process. Furthermore, the multiple water additions during the pressure-building and pressure-maintaining stages increase the solids content of the food. This embodiment adds water midway through the pressure cooking apparatus, achieving rapid temperature and pressure increases through small water additions and high-power heating. Water injection and high-power heating during the pressure-maintaining stage ensure thorough cooking of the food, preventing overflow and enabling rapid cooking. Pressure relief and water addition achieve rapid pressure relief, thereby ensuring effective cooking and preventing overflow while achieving rapid pressure cooking and improving cooking efficiency.

[0078] Table 1

[0079]

[0080]

[0081] It should be noted that the steps shown in the flowcharts of the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions, and that, although a logical order is shown in the flowcharts, in some cases, the steps shown or described can be executed in an order different from that shown here.

[0082] The present application also provides a cooking control device. It should be noted that the cooking control device of the present application can be used to execute the cooking control method provided in the present application. The cooking control device provided in the present application is introduced below.

[0083] The present application also provides a cooking control device. It should be noted that the cooking control device of the present application can be used to execute the cooking control method provided in the present application. The cooking control device provided in the present application is introduced below.

[0084] Figure 4 Schematic diagram of a cooking control device according to an embodiment of the present application. Figure 4 As shown, the device includes: a first control unit 402 , a second control unit 404 and a third control unit 406 .

[0085] The first control unit 402 is used to respond to the start instruction of the preset cooking function, control the pressure cooking appliance to enter the temperature and pressure increase stage, and add a first total amount of water to the ingredients to be cooked during the temperature and pressure increase stage until the first preset condition is reached.

[0086] The second control unit 404 is used to control the pressure cooking appliance to perform a heating operation, and add a second total amount of water to the food by performing at least one second water adding operation, so as to maintain the temperature and pressure inside the pressure cooking appliance at a second preset condition until a preset time is reached.

[0087] The third control unit 406 controls the cooking appliance to enter a pressure relief stage until a cover opening condition is met, and outputs a cover opening signal.

[0088] The cooking control device provided in the embodiment of the present application, via a first control unit 402, responds to a preset cooking function activation command to control a pressure cooking apparatus to enter a temperature and pressure increase phase. During this phase, a first total amount of water is added to the food to be cooked until a first preset condition is reached. A second control unit 404 controls the pressure cooking apparatus to perform a heating operation and, by performing at least one second water addition operation, adds a second total amount of water to the food to maintain the temperature and pressure inside the pressure cooking apparatus at a second preset condition for a preset duration. A third control unit 406 controls the cooking apparatus to enter a pressure relief phase until a lid opening condition is reached and outputs a lid opening signal. This solves the problem in the related art of long cooking times and inadequate cooking of food in pressure cookers when a large amount of water is required. After cooking is initiated, the water volume is distributed to different cooking phases. During the pressure maintenance phase, at least one second water addition operation and a heating operation are performed to maintain pressure, preventing overflow while improving cooking speed and cooking completeness. This reduces cooking time and improves cooking completeness when a large amount of water is required.

[0089] Optionally, in the cooking control device provided in an embodiment of the present application, the second control unit 404 includes: a first water addition control module, used to control the pressure cooking appliance to perform the second water addition operation at a fixed time interval; or control the pressure cooking appliance to perform the second water addition operation at a time interval that becomes shorter and longer.

[0090] Optionally, in the cooking control device provided in an embodiment of the present application, the second total amount of added water is positively correlated with the amount of ingredients and the degree to which the ingredients are prone to overflowing under a preset cooking function.

[0091] Optionally, in the cooking control device provided in the embodiment of the present application, the number of executions of the second water adding operation is positively correlated with the amount of the ingredients and the degree to which the ingredients are prone to overflowing under a preset cooking function.

[0092] Optionally, in the cooking control device provided in the embodiment of the present application, the temperature change range of the first preset condition includes the holding temperature, and the pressure range of the first preset condition includes the holding pressure.

[0093] Optionally, in the cooking control device provided in the embodiment of the present application, the second preset condition is a constant temperature and constant pressure condition, the temperature in the constant temperature and constant pressure condition is the holding temperature, and the pressure in the constant temperature and constant pressure condition is the holding pressure; or, the second preset condition is a variable temperature and variable pressure condition, the temperature change range of the variable temperature and variable pressure condition includes the holding temperature, and the pressure range of the variable temperature and variable pressure condition includes the holding pressure.

[0094] Optionally, in the cooking control device provided in an embodiment of the present application, the first control unit 402 includes: a second water addition control module, used to add a first total amount of water to the food by performing at least one first water addition operation, wherein the first total amount of water added at least immerses the food, and the first total amount of water added is positively correlated with the amount of the food and the degree to which the food is easy to overflow under the preset cooking function.

[0095] Optionally, in the cooking control device provided in the embodiment of the present application, the heating power of the pressure cooking appliance to perform the heating operation is greater than or equal to half of the heating power in the temperature and pressure rising stage, and less than or equal to the heating power in the temperature and pressure rising stage.

[0096] Optionally, in the cooking control device provided in the embodiment of the present application, the third control unit 406 includes: a third water addition control module, used to control the pressure cooking appliance to perform a heating operation, and perform at least one third water addition operation until the temperature and pressure inside the pressure cooking appliance are reduced to a third preset condition; a first lid opening control module, used to control the pressure cooking appliance to output a lid opening signal when the third preset condition and the lid opening condition are the same; and a second lid opening control module, used to control the pressure cooking appliance to reach the lid opening condition and output a lid opening signal when the third preset condition and the lid opening condition are different.

[0097] The cooking control device includes a processor and a memory. The first control unit 402, the second control unit 404 and the third control unit 406 are all stored in the memory as program units. The processor executes the program units stored in the memory to implement corresponding functions.

[0098] The processor includes a core, which retrieves corresponding program units from memory. One or more cores can be provided, and kernel parameters can be adjusted to address the related art issue of prolonged cooking time and inadequate cooking in pressure cookers when a large amount of water is required for cooking.

[0099] The memory may include non-permanent memory in a computer-readable medium, random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash RAM, and the memory includes at least one memory chip.

[0100] An embodiment of the present application further provides a computer storage medium, which includes a stored program, wherein when the program is executed, the device where the computer storage medium is located is controlled to execute a cooking control method.

[0101] The embodiment of the present application also provides an electronic device, Figure 5 is a schematic diagram of an electronic device according to an embodiment of the present application, such as Figure 5 As shown, electronic device 50 includes a processor and a memory; the memory stores computer-readable instructions, and the processor is configured to execute the computer-readable instructions. When the computer-readable instructions are executed, a cooking control method is executed. The electronic device herein may be a server, a PC, a PAD, a mobile phone, or the like.

[0102] An embodiment of the present application also provides a computer program product, including a non-volatile computer-readable storage medium, wherein the non-volatile computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, a cooking control method is implemented.

[0103] Those skilled in the art will appreciate that the embodiments of the present application can be provided as methods, systems, or computer program products. Therefore, the present application can adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment in combination with software and hardware. 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 magnetic disk storage, CD-ROM, optical storage, etc.) that contain computer-usable program code.

[0104] The present application is described with reference to the flowcharts and / or block diagrams of the methods, devices (systems), and computer program products according to the embodiments of the present application. It should be understood that each process and / or box in the flowchart and / or block diagram, as well as the combination of the processes and / or boxes in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing device to produce a machine, so that the instructions executed by the processor of the computer or other programmable data processing device generate instructions for implementing the steps in the process. Figure 1 a process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0105] These computer program instructions may 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 produce an article of manufacture comprising an instruction device, which implements the process Figure 1 a process or multiple processes and / or boxes Figure 1The function specified in one or more boxes.

[0106] These computer program instructions can also be loaded onto a computer or other programmable data processing device so that a series of operational steps are executed on the computer or other programmable device to produce a computer-implemented process, thereby providing the instructions executed on the computer or other programmable device for implementing the process. Figure 1 a process or multiple processes and / or boxes Figure 1 A step that specifies a function in one or more boxes.

[0107] In a typical configuration, a computing device includes one or more processors (CPUs), input / output interfaces, network interfaces, and memory.

[0108] The memory may include non-permanent memory in a computer-readable medium, random access memory (RAM) and / or non-volatile memory in the form of read-only memory (ROM) or flash RAM. The memory is an example of a computer-readable medium.

[0109] Computer-readable media includes permanent and non-permanent, removable and non-removable media that can be implemented by any method or technology to store information. The information can be computer-readable instructions, data structures, program modules or other data. Examples of computer storage media include, but are not limited to, phase change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technology, compact disc read-only memory (CD-ROM), digital versatile disc (DVD) or other optical storage, magnetic cassettes, magnetic disk storage or other magnetic storage devices or any other non-transmission media that can be used to store information that can be accessed by a computing device. As defined herein, computer-readable media does not include transitory computer-readable media (transitory media), such as modulated data signals and carrier waves.

[0110] It should also be noted that the terms "comprises," "includes," or any other variations thereof are intended to encompass non-exclusive inclusion, such that a process, method, commodity, or apparatus that includes a series of elements includes not only those elements but also other elements not explicitly listed, or includes elements inherent to such process, method, commodity, or apparatus. In the absence of further limitations, an element defined by the phrase "comprises a ..." does not exclude the presence of other identical elements in the process, method, commodity, or apparatus that includes the element.

[0111] The above are merely embodiments of the present application and are not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application should all be included within the scope of the claims of the present application.

Claims

1. A cooking control method, characterized in that: include: In response to a start instruction of a preset cooking function, the pressure cooking device is controlled to enter a temperature and pressure increase phase, and a first total amount of water is added to the food to be cooked during the temperature and pressure increase phase until a first preset condition is reached; controlling the pressure cooking apparatus to perform a heating operation, and adding a second total amount of water to the food by performing at least one second water adding operation, so as to maintain the temperature and pressure inside the pressure cooking apparatus at a second preset condition until a preset time period is reached; The cooking appliance is controlled to enter a pressure relief stage until a cover opening condition is met, and a cover opening signal is output.

2. The method according to claim 1, characterized in that Adding a second total amount of water to the food by performing at least one second water-adding operation includes: controlling the pressure cooking appliance to perform the second water adding operation at fixed time intervals; or The pressure cooking appliance is controlled to perform the second water adding operation at time intervals that are gradually shortened.

3. The method according to claim 1, characterized in that The second total amount of added water is positively correlated with the amount of the ingredients and the degree to which the ingredients are prone to overflowing under the preset cooking function.

4. The method according to claim 1, wherein The number of times the second water adding operation is performed is positively correlated with the amount of the food and the degree to which the food is prone to overflowing under the preset cooking function.

5. The method according to claim 1, wherein The temperature variation range of the first preset condition includes the holding temperature, and the pressure range of the first preset condition includes the holding pressure.

6. The method according to claim 1, characterized in that The second preset condition is a constant temperature and constant pressure condition, the temperature in the constant temperature and constant pressure condition is the holding temperature, and the pressure in the constant temperature and constant pressure condition is the holding pressure, or the second preset condition is a variable temperature and variable pressure condition, the temperature change range of the variable temperature and variable pressure condition includes the holding temperature, and the pressure range of the variable temperature and variable pressure condition includes the holding pressure.

7. The method according to claim 1, characterized in that Adding a first total amount of water to the food to be cooked during the temperature and pressure increasing stage includes: The first total amount of water added is added to the food by performing at least one first water adding operation, wherein the first total amount of water added at least immerses the food, and the first total amount of water added is positively correlated with the amount of the food and the degree to which the food is prone to overflowing under the preset cooking function.

8. The method according to claim 1, characterized in that The pressure cooking appliance is controlled to perform a heating operation with a heating power greater than or equal to one half of the heating power in the temperature and pressure rising stage, and less than or equal to the heating power in the temperature and pressure rising stage.

9. The method according to claim 1, characterized in that Controlling the cooking appliance to enter a pressure relief stage until a lid opening condition is reached, and outputting a lid opening signal includes: controlling the pressure cooking appliance to perform a heating operation and to perform at least one third water adding operation until the temperature and pressure inside the pressure cooking appliance decrease to a third preset condition; When the third preset condition is the same as the lid-opening condition, controlling the pressure cooking appliance to output the lid-opening signal; When the third preset condition is different from the lid-opening condition, the interior of the pressure cooking appliance is controlled to reach the lid-opening condition, and the lid-opening signal is output.

10. A pressure cooking device, characterized in that: The controller of the pressure cooking appliance executes the cooking control method according to any one of claims 1 to 9 to cook food inside the pressure cooking appliance.

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

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