Cooking method and device and cooking equipment

Abstract

The invention provides a cooking method and device and cooking equipment, the cooking method is applied to the cooking equipment, the cooking equipment comprises a cooking cavity, a heating assembly and an ion assembly, food materials and liquid are contained in the cooking cavity, the ion assembly comprises an ion generator used for generating electric charges and an ion emitter used for releasing the electric charges, and the ion emitter is used for emitting the electric charges. The method comprises the steps that under the condition that liquid in a cooking cavity boils, or under the condition that the temperature in the cooking cavity is smaller than the boiling point temperature of the liquid, the ion assembly is controlled to operate according to working parameters of the ion assembly; bubbles generated in the boiling process of the food materials act with charges released by the top of the ion emitter, high-voltage current is generated, and then the bubbles are eliminated.

Description

Technical Field

[0001] The embodiments of the present application relate to, but are not limited to, the field of household appliances, and relate to, but are not limited to, a cooking method, device, and cooking equipment. Background Art

[0002] In the related art, when cooking equipment is performing high-intensity boiling cooking of ingredients, the starch, protein, etc. in the ingredients enhance the foaming performance of the ingredients during the cooking process, making the cooking cavity of the cooking equipment unable to accommodate the bubbles generated by the boiling liquid in the cavity during the cooking process, resulting in overflow. Summary of the Invention

[0003] The embodiments of the present application provide a cooking method, a cooking device, and a cooking appliance.

[0004] The technical solution of the embodiment of the present application is implemented as follows:

[0005] In a first aspect, an embodiment of the present application provides a cooking method, which is applied to a cooking device, wherein the cooking device includes a cooking cavity, a heating component and an ion component, wherein the cooking cavity includes food and liquid, and the ion component includes an ion generator for generating electric charge and an ion emitter for releasing the electric charge. The method includes: when the liquid in the cooking cavity boils, or when the temperature in the cooking cavity is lower than the boiling point of the liquid, controlling the ion component to operate according to the working parameters of the ion component; wherein, bubbles generated by the food during the cooking process interact with the electric charge released from the top of the ion emitter to generate a high-voltage current and thus eliminate the bubbles.

[0006] In a second aspect, an embodiment of the present application provides a cooking device, the device comprising:

[0007] a cooking cavity for holding ingredients and liquid to be cooked;

[0008] A heating component, used for heating food and liquid in the cooking cavity;

[0009] An ion assembly, comprising an ion generator for generating electric charge and an ion emitter for releasing the electric charge. The bubbles generated by the food during boiling react with the electric charge released from the top of the ion emitter to generate a high-voltage current, thereby eliminating the bubbles.

[0010] The control component is used to control the ion component to operate according to the working parameters of the ion component when the liquid in the cooking cavity boils or when the temperature in the cooking cavity is lower than the boiling point of the liquid.

[0011] In a third aspect, an embodiment of the present application provides a cooking device, comprising:

[0012] The first control module is used to control the ion component to operate according to the working parameters of the ion component when the liquid in the cooking cavity boils or the temperature in the cooking cavity is lower than the boiling point of the liquid; wherein the ion component includes an ion generator for generating electric charge and an ion emitter for releasing the electric charge, and bubbles generated by the food during the boiling process interact with the electric charge released from the top of the ion emitter to generate a high-voltage current to eliminate the bubbles.

[0013] In this embodiment, the charge released from the top of the ion emitter in the ion assembly interacts with bubbles generated by the food, generating a high-voltage current that effectively eliminates these bubbles, helping to more evenly transfer heat to the food and improving its taste. Furthermore, eliminating bubbles during cooking reduces liquid overflow from the cooking cavity, effectively minimizing nutrient loss in the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present application. Those skilled in the art can also derive other drawings based on these drawings without inventive work, among which:

[0015] Figure 1 A schematic diagram of a cooking method according to an embodiment of the present invention;

[0016] Figure 2 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 1 ;

[0017] Figure 3 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 2 ;

[0018] Figure 4 A schematic diagram of a normal pressure cooking method provided in an embodiment of the present application;

[0019] Figure 5 A schematic diagram of a cooking method with a pressure process provided in an embodiment of the present application;

[0020] Figure 6 A schematic diagram of the structure of a cooking device provided in an embodiment of the present application;

[0021] Figure 7 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 3 . DETAILED DESCRIPTION

[0022] In order to make the purpose, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all of the embodiments. The following examples are used to illustrate the present application, but are not intended to limit the scope of the present application. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0023] In the following description, reference is made to “some embodiments”, which describes a subset of all possible embodiments, but it will be understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.

[0024] It should be pointed out that the terms "first\second\third" involved in the embodiments of the present application are merely used to distinguish similar objects and do not represent a specific ordering of the objects. It can be understood that "first\second\third" can be interchanged with a specific order or sequence where permitted, so that the embodiments of the present application described here can be implemented in an order other than that illustrated or described here.

[0025] It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as generally understood by those skilled in the art in the art to which the embodiments of the present application belong. It should also be understood that terms such as those defined in general dictionaries should be understood to have meanings consistent with their meanings in the context of the prior art, and will not be interpreted in an idealized or overly formal sense unless specifically defined as herein.

[0026] In the related art, when cooking equipment is performing high-intensity boiling cooking of ingredients, the starch, protein, etc. in the ingredients enhance the foaming performance of the ingredients during the cooking process, making the cooking cavity of the cooking equipment unable to accommodate the bubbles generated by the ingredients during the cooking process, resulting in overflow.

[0027] Based on this, an embodiment of the present application provides a cooking method, which is applied to a cooking device, wherein the cooking device includes a cooking cavity, a heating component and an ion component, wherein the cooking cavity contains food and liquid, and the ion component includes an ion generator for generating an electric charge and an ion emitter for releasing the electric charge, such as Figure 1 As shown, the cooking method may include the following step S101, wherein:

[0028] Step S101 : When the liquid in the cooking cavity boils, or when the temperature in the cooking cavity is lower than the boiling point of the liquid, controlling the ion component to operate according to the working parameters of the ion component.

[0029] Here, the cooking device can be an appliance for cooking food, such as an electric rice cooker, an oven, a microwave oven, etc. The cooking device includes a cooking cavity, a heating component and an ion component, wherein the cooking cavity is used to place the ingredients to be cooked and cook them. The size, shape and material of the cooking cavity may vary depending on the cooking device to adapt to different cooking needs and types of ingredients. The heating component is used to provide heat to heat the ingredients in the cooking cavity. The heating component may adopt a variety of heating methods, such as resistance heating, electromagnetic heating, etc. The ion component can be a plasma component or a negative ion component, including an ion generator and an ion emitter, the ion generator is used to generate electric charge, and the ion emitter is used to release the electric charge generated by the ion generator.

[0030] Ingredients can be foods containing starch or protein, such as grains, beans, and fruits and vegetables. Water absorption parameters can be parameters used to describe the water absorption capacity of the food, such as water absorption rate, water absorption temperature, and water absorption time. Operating parameters can be parameters used to describe the operating status of the ionization component, such as operating voltage, operating time, and duty cycle.

[0031] In some embodiments, during the cooking process, the ingredients (particularly those containing starch) release bubbles due to heat. If these bubbles are not eliminated promptly, they may affect the cooking effect, for example, causing the ingredients to stick together and a poor taste. To eliminate these bubbles, the ion emitter in the cooking device releases an electric charge at its top. These charges interact with the bubbles generated by the ingredients, generating a high-voltage current. This high-voltage current can destabilize the bubbles, causing them to quickly dissipate or rupture, effectively eliminating the bubbles.

[0032] It is understandable that during the cooking process, the ingredients and water in the cooking cavity generate bubbles due to continuous heat, causing overflow. By setting an ion component in the cooking equipment, the bubbles generated during the cooking process can be effectively eliminated by the ion component, thereby effectively reducing the overflow phenomenon.

[0033] In some embodiments, the cooking device may be an electric rice cooker. When cooking rice in the electric rice cooker, the ion component in the electric rice cooker may effectively reduce the overflowing phenomenon that occurs during the cooking process.

[0034] In some embodiments, the cooking device may be a pressure cooker. When the soup is cooked in the pressure cooker, the ion component in the pressure cooker may effectively reduce the overflowing phenomenon that occurs during the cooking process.

[0035] In some embodiments, the cooking device may be a stew pot, so that when porridge is cooked in the stew pot, the ion component in the stew pot can effectively reduce the overflow phenomenon that occurs during the cooking process.

[0036] In this embodiment, the charge released from the top of the ion emitter in the ion assembly interacts with bubbles generated by the food, generating a high-voltage current that effectively eliminates these bubbles, helping to more evenly transfer heat to the food and improving its taste. Furthermore, eliminating bubbles during cooking reduces liquid overflow from the cooking cavity, effectively minimizing nutrient loss in the food.

[0037] In some embodiments, before controlling the ion component to operate with the operating parameters, the cooking method further includes steps S102 and S103:

[0038] Step S102, after the cooking device enters the water absorption stage, determining the weight of the food and liquid and the water absorption parameters;

[0039] In some embodiments, some high-end cooking devices (e.g., smart rice cookers) may be equipped with the function of automatically detecting the type of food and the amount of water absorbed. Therefore, when the food in the cooking cavity has finished absorbing water, the weight of the food and liquid and the water absorption parameters can be determined by the built-in sensors of the cooking device.

[0040] It should be noted that water absorption parameters may be affected by many factors, such as the type and size of the ingredients, and the cooking process (e.g., normal pressure cooking process, pressurized cooking process, etc.). Different types of rice also have different water absorption capacities. For example, japonica rice may absorb more water than indica rice. Potatoes cut into small pieces have a larger surface area and more opportunities for contact with water, so they may absorb water faster and more. Under normal pressure cooking, the cooking time is longer, so the ingredients take longer to absorb water. Under pressurized cooking, the cooking time is shortened, and the water absorption time of the ingredients is also reduced accordingly.

[0041] In some embodiments, the absorption stage can be understood as the stage in which the food absorbs water from the liquid.

[0042] In one example, the liquid may refer to water. It can be understood that the water absorption stage refers to the stage in which the food absorbs the liquid.

[0043] In one example, the liquid includes a mixture of water and oil. It can be understood that the water absorption stage refers to the stage in which the food absorbs the water in the mixture.

[0044] Step S103 : determining the operating parameters of the ion assembly based on the weight of the food and liquid and the water absorption parameter.

[0045] In some embodiments, during the cooking process, it is necessary to adjust the operating voltage, operating time, operating cycle, etc. of the ion component according to the actual weight of the food and water after water absorption and the water absorption parameters, so as to eliminate as many bubbles generated by the food during the cooking process as possible without affecting the taste of the food.

[0046] In an embodiment of the present application, on the one hand, the working parameters of the ion component are determined according to the weight of the food and water and the water absorption parameters, so that the determined working parameters of the ion component are adapted to the current state in the cooking cavity. By controlling the ion component to operate with the working parameters, it is possible to effectively eliminate bubbles generated during the cooking process without changing the taste and nutrition of the food itself, thereby helping to transfer heat more evenly to the food, further improving the taste of the food, reducing liquid overflow, and helping to reduce the loss of nutrients in the food.

[0047] In some embodiments, the operating parameters of the ion component include an operating voltage; the operating voltage is proportional to the value of the water absorption parameter, and the operating voltage is also proportional to the weight of the food and liquid.

[0048] In some embodiments, the operating voltage of the ionization assembly is proportional to the value of the water absorption parameter, meaning that as the water absorption parameter of the food increases, the operating voltage of the ionization assembly also increases accordingly. Therefore, when the food requires more water, a higher operating voltage may be required to more effectively eliminate bubbles generated during the cooking process. The operating voltage of the ionization assembly is also proportional to the weight of the food and liquid, meaning that as the weight of the food and liquid in the cooking chamber increases, the operating voltage of the ionization assembly also increases accordingly. Therefore, when the weight of the food and liquid increases, a higher operating voltage may be required to more effectively eliminate bubbles generated during the cooking process.

[0049] In the embodiments of this application, the operating voltage of the ion assembly is proportional to the water absorption parameter and the weight of the ingredients and liquid, allowing the cooking device to adapt to a wider variety of ingredients and cooking conditions. Whether it's ingredients with high water absorption capacity or heavy ingredients, the cooking device can dynamically adjust the operating voltage to better cope with the bubble generation under different ingredients and cooking conditions. This helps reduce the interference of bubbles on the cooking process, improves cooking efficiency, and maintains the taste and texture of the ingredients.

[0050] In some embodiments, the water absorption parameter includes at least one of a water absorption rate, a water absorption temperature, and a water absorption time.

[0051] Here, the water absorption rate refers to an ingredient's ability to absorb water per unit time. It reflects how quickly an ingredient absorbs water. An ingredient with a high water absorption rate absorbs water more quickly. The water absorption temperature refers to the ambient temperature of the environment in which the ingredient absorbs water. This temperature may affect both the rate and duration of water absorption. For example, certain ingredients may absorb water more readily at higher temperatures, while their ability to absorb water may decrease at lower temperatures. The water absorption duration refers to the time it takes for an ingredient to reach saturated water absorption after initial contact with water. It reflects the persistence of water absorption and the speed at which it reaches water absorption equilibrium. An ingredient with a shorter water absorption time reaches water absorption equilibrium more quickly.

[0052] In some embodiments, the water absorption rate, water absorption temperature, and water absorption duration may individually or collectively affect the water absorption of an ingredient and the resulting cooking quality. For example, when cooking certain ingredients that require pre-soaking, understanding the water absorption rate and duration of the ingredient can help determine the optimal soaking time and conditions to ensure the ingredient reaches the ideal water absorption state before cooking. Similarly, understanding the impact of water absorption temperature on the ingredient's water absorption capacity can also help optimize temperature settings during the cooking process, thereby improving cooking efficiency and quality.

[0053] In the embodiment of the present application, the setting of the water absorption parameters can be adjusted according to different types of ingredients and taste requirements. Reasonable setting of the water absorption parameters helps to reduce the nutrient loss of ingredients during the cooking process and maintain the nutritional value of the ingredients.

[0054] In some embodiments, the operating parameters of the ion component further include operating time; the operating time is inversely proportional to the value of the water absorption parameter.

[0055] In some embodiments, during the cooking process, the operating time of the ion component is not fixed, but is dynamically adjusted based on the water absorption parameters of the food (e.g., water absorption rate, water absorption temperature, water absorption time, etc.). Specifically, when the water absorption parameters of the food are high, it means that the food absorbs water more strongly or faster, so the operating time of the ion component will be shortened accordingly. Conversely, when the water absorption parameters of the food are low, it means that the food absorbs water less strongly or slower, so the operating time of the ion component will be extended accordingly.

[0056] In the embodiment of the present application, when the water absorption parameter of the food is high, it means that its water absorption speed is fast or its water absorption capacity is strong. In this case, shortening the working time of the ion component can ensure that the food reaches the ideal cooking state in a shorter time, thereby improving cooking efficiency.

[0057] In some embodiments, the ion component operates periodically, and the operating parameters of the ion component further include a working cycle; the working cycle is proportional to the weight of the food and liquid.

[0058] In some embodiments, the ionic component operates periodically during the cooking process, repeating certain operations at regular intervals to help ensure the stability and continuity of the cooking process. The ionic component's duty cycle is proportional to the weight of the ingredients and liquid. Specifically, as the weight of the ingredients and liquid in the cooking chamber increases, the ionic component's duty cycle increases accordingly, allowing the ionic component to adapt to ingredients and liquids of varying weights, ensuring stable and consistent cooking results.

[0059] In the embodiment of the present application, the duty cycle of the ion component is automatically adjusted according to the weight of the food and liquid. For example, when cooking a small amount of food, the duty cycle of the ion component is shortened to reduce energy consumption; while when cooking a large amount of food, the duty cycle of the ion component is extended to increase energy consumption.

[0060] In some embodiments, the water absorption parameter includes water absorption time. The implementation of step S103 "determining the operating parameters of the ion component based on the weight of the food and liquid and the water absorption parameter" may include the following steps S111 and S112, wherein:

[0061] Step S111, determining the weight of the food and liquid and the water absorption time;

[0062] In some embodiments, the weight of the ingredients and liquid is determined by sensors built into the cooking device. Different types of ingredients have different water absorption characteristics. Vegetables (e.g., spinach, lettuce, etc.) absorb water quickly, while meats (e.g., beef, pork, etc.) absorb water more slowly. Therefore, the time it takes for an ingredient to absorb water can be roughly estimated based on the type of ingredient.

[0063] Step S112: determining the operating voltage of the ion component to be a first preset voltage based on the weight of the food and liquid and the water absorption time.

[0064] Here, the first preset voltage refers to the operating voltage required by the ion component under specific conditions (such as the weight of specific food and water and the water absorption time), which can be obtained based on experimental data or experience.

[0065] In some embodiments, a first preset voltage can be determined by searching a pre-set table based on the weight of the food and liquid, as well as the absorption time. This first preset voltage is then set as the operating voltage of the ionization assembly. This allows the ionization assembly to operate at the first operating voltage, minimizing bubbles generated during the cooking process.

[0066] In the embodiment of the present application, the operating voltage of the ion component is determined based on the weight of the food and liquid and the water absorption time, which can ensure that the ion component operates in an optimal state and can effectively eliminate bubbles generated during the cooking process without changing the taste and nutrition of the food itself.

[0067] In some embodiments, the cooking device further includes a valve assembly, and the implementation of "controlling the ion assembly to operate according to the working parameters of the ion assembly" in step S101 may include the following steps S121 and S122, wherein:

[0068] Step S121, monitoring the pressure in the cooking cavity;

[0069] Here, the valve assembly may be a component in a cooking device for controlling the flow of gas in and out of a cooking cavity. When the valve assembly is in a closed state, it is used to prevent the flow of gas in and out of the cooking cavity; when the valve assembly is in an open state, it is used to allow the flow of gas in and out of the cooking cavity.

[0070] In some embodiments, the pressure within the cooking chamber is monitored using a built-in pressure sensor within the cooking device. Specifically, the pressure sensor senses changes in gas pressure within the cooking chamber and outputs corresponding electrical signals. These electrical signals can be captured by the cooking device's control system and converted into specific pressure values.

[0071] Step S122: Based on the pressure in the cooking cavity, the valve assembly is controlled to be in an open state or a closed state until the valve assembly and the ion assembly are controlled to operate in the working cycle.

[0072] In some embodiments, the cooking device automatically adjusts the opening and closing state of the valve assembly based on the pressure within the cooking chamber to change the pressure environment within the chamber. During this process, the cooking device further controls the valve assembly and ion assembly to operate according to a specific duty cycle, thereby effectively eliminating bubbles generated during cooking.

[0073] In an embodiment of the present application, by monitoring the pressure in the cooking cavity in real time and adjusting the opening and closing state of the valve assembly according to the pressure, the valve assembly and the ion assembly are further controlled to operate according to a certain working cycle, which helps to maintain a micro-pressure state in the cooking cavity and accelerate the cooking of food. At the same time, it can effectively eliminate bubbles generated during the cooking process without changing the taste and nutrition of the ingredients.

[0074] In some embodiments, when the duty cycle is greater than or equal to 2, the implementation of step S122 of "controlling the valve assembly to be in an open state or a closed state based on the pressure in the cooking chamber until the valve assembly and the ion assembly are controlled to operate in the duty cycle" may include the following steps S131 and S132, wherein:

[0075] Step S131: When the pressure in the cooking chamber is greater than a first preset pressure, controlling the valve assembly to be in an open state; when the valve assembly is in the open state, controlling the ion assembly to operate at a second preset voltage; wherein the first preset voltage is less than the second preset voltage;

[0076] Here, the first preset pressure may be a specific value reached by the pressure in the cooking chamber, used to determine whether the pressure in the cooking chamber is too high. When the pressure in the cooking chamber exceeds the first preset pressure, the cooking device triggers a corresponding control action (e.g., opening the valve assembly). The first preset pressure is typically greater than the second preset pressure and atmospheric pressure. The second preset voltage may be a preset voltage value used to control the operating state of the ion assembly when the valve assembly is open.

[0077] In some embodiments, when the pressure in the cooking chamber reaches a first predetermined pressure, the control valve assembly is opened, allowing steam to escape from the cooking chamber, gradually reducing the pressure in the cooking chamber to maintain the pressure within a safe or suitable range. While the valve assembly is open and steam is venting, the control ionization assembly is operated at a higher voltage (i.e., a second predetermined voltage) to effectively eliminate bubbles generated during the cooking process.

[0078] Step S132: When the pressure in the cooking chamber is less than a second preset pressure, control the valve assembly to be in a closed state; when the valve assembly is in a closed state, control the ion assembly to operate at a first preset voltage; wherein the first preset pressure is greater than the second preset pressure, and the second preset pressure is greater than atmospheric pressure.

[0079] Here, the second preset pressure may be another specific value to which the pressure in the cooking chamber drops, used to determine whether the pressure in the cooking chamber has dropped to an appropriate range. When the pressure in the cooking chamber drops below the second preset pressure, the cooking device triggers a corresponding control action (e.g., closing the valve assembly). The second preset pressure is typically greater than atmospheric pressure. The first preset voltage may be a preset voltage value used to control the operating state of the ion assembly when the valve assembly is closed. The first preset voltage is less than the second preset voltage.

[0080] In some embodiments, when the pressure in the cooking chamber drops to a second predetermined pressure, the control valve assembly is closed, causing the pressure in the cooking chamber to gradually increase to maintain the pressure within a safe or suitable range. While the valve assembly is closed, the control ionization assembly operates at a lower voltage (i.e., the first predetermined voltage) to effectively eliminate bubbles generated during the cooking process.

[0081] In some embodiments, when the pressure in the cooking chamber exceeds the first predetermined pressure again, the cooking device repeats the previous control process, i.e., opening the valve assembly and adjusting the voltage of the ionization assembly to the second predetermined voltage. This process continues until the valve assembly and the ionization assembly complete their operating cycles.

[0082] In the embodiment of the present application, on the one hand, by real-time monitoring of the pressure in the cooking cavity and flexibly adjusting the switching state of the valve assembly according to the pressure, it is possible to ensure that the pressure in the cooking cavity is always maintained within the optimal range; on the other hand, by flexibly adjusting the working voltage of the ion assembly according to the state of the valve assembly, it is possible to effectively break the bubbles generated during the cooking process of the ingredients.

[0083] In some embodiments, the cooking device further includes a cleaning component; and the cooking method may further include the following steps S141 and S142, wherein:

[0084] Step S141, determining a release flow rate and a release duration of steam released by the cleaning component based on the operating voltage of the ion component;

[0085] Here, the cleaning component can be a component in the cooking equipment, which is used to clean the broken foam substances that may remain on the ion component after cooking. The cleaning component may achieve the cleaning function by releasing steam, spraying water or other means. The release flow rate can be the flow rate when the cleaning component releases steam per unit time. The release duration can be the duration of the steam released by the cleaning component. The release flow rate and release duration can determine the cleaning effect. If the release flow rate is too fast or the release duration is too short, it may result in incomplete cleaning; if the release flow rate is too slow or the release duration is too long, it may extend the cleaning time and waste resources.

[0086] In some embodiments, because the operating voltage of the ionization assembly is related to the effectiveness of eliminating bubbles and may indirectly affect the amount and time of steam required for cleaning, the release flow rate and release duration of steam released by the cleaning assembly are determined based on the operating voltage of the ionization assembly. It should be noted that the release flow rate and release duration are both directly proportional to the operating voltage of the ionization assembly. That is, the higher the operating voltage of the ionization assembly, the greater the flow rate and the longer the release duration of steam from the cleaning assembly.

[0087] Step S142, after the ion component stops running, controlling the cleaning component to release steam to the ion component at the release flow rate and the release time to clean the substance after the bubbles are eliminated; wherein the release flow rate and the release time are both proportional to the working voltage.

[0088] In some embodiments, after determining the release flow rate and release duration, the cleaning component will release steam to the ion component according to the release flow rate and release duration. Through the cleaning effect of the steam, the residual substances on the ion component after the bubbles are eliminated can be effectively removed, keeping it clean and hygienic.

[0089] In the embodiment of the present application, by determining the release flow rate and release duration of the cleaning component when releasing steam based on the working voltage of the ion component, it is helpful to remove the residual substances on the ion component after the bubbles are eliminated, keeping it clean and hygienic.

[0090] In some embodiments, before controlling the ion component to operate with the operating parameters, the cooking method may further include the following steps S151 to S153, wherein:

[0091] Step S151, obtaining the type of food in the cooking chamber and the corresponding cooking process; the cooking process includes a normal pressure cooking process and a pressurized cooking process;

[0092] Here, cooking process refers to a series of operating methods to transform ingredients into dishes. There are many types of cooking processes, such as normal pressure cooking process and supercharged pressure cooking process. Normal pressure cooking process refers to the process of cooking under normal atmospheric pressure, which is usually suitable for dishes with low cooking temperature and long cooking time, such as stewing soup, porridge, etc. During the normal pressure cooking process, the cooking speed of ingredients is relatively slow, but more nutrients and flavor can be retained. Supercharged cooking process refers to the process of cooking in an environment with a pressure higher than normal atmospheric pressure, which is usually suitable for dishes with high cooking temperature and short cooking time, such as meat and beans cooked in a pressure cooker. During the supercharged pressure cooking process, due to the increase in pressure, the cooking speed of ingredients will be greatly accelerated, while more of the original flavor can be retained.

[0093] In some embodiments, the cooking device can obtain the type of ingredients in the cooking chamber by manually inputting the type of ingredients by the user. For example, if the cooking device is equipped with a touchscreen interface, after the user adds rice, they can select rice as the ingredient type on the touchscreen. For some simpler cooking devices, the user can select the ingredient type by pressing a rice button on the cooking device.

[0094] In some embodiments, the cooking device can obtain the cooking process corresponding to the ingredients in the cooking chamber by manually inputting the cooking process corresponding to the ingredients. The user can select the cooking process on the touch screen interface of the cooking device based on their taste preferences and the type of ingredients. For example, if the ingredient is Northeastern rice and the user wants it to cook faster, the user can select the supercharged cooking process on the touch screen interface of the cooking device to shorten the cooking time and meet the user's cooking speed requirements.

[0095] Step S152, determining the water absorption parameter of the food based on the type of the food and the corresponding cooking process;

[0096] Here, water absorption parameters can be the conditions that ingredients must meet when absorbing water during the cooking process, mainly including water absorption temperature and water absorption time. Different types of ingredients have different requirements for water absorption temperature and water absorption time due to differences in their composition, structure and physical properties. For example, cereal ingredients such as rice and brown rice require a certain temperature and sufficient time to absorb water during cooking to achieve the best taste and texture; while vegetable ingredients may be able to complete water absorption in a shorter time and at a lower temperature.

[0097] In some embodiments, different cooking processes for the same type of food may have different effects on the food's water absorption process. Therefore, the cooking device may precisely control water absorption parameters based on the cooking process corresponding to the food type. For example, a normal pressure cooking process may use a moderate temperature and a longer cooking time to ensure that the food fully absorbs water; while a pressure cooking process may use a higher temperature and a shorter cooking time to complete the food's water absorption process.

[0098] Step S153: Based on the water absorption parameter, controlling the heating component to heat the food, so that the food completes water absorption.

[0099] In some embodiments, for an ingredient like rice, if the user selects a normal pressure cooking process, the cooking device controls the heating temperature and heating time of the heating component according to the normal pressure cooking process, ensuring that the rice absorbs sufficient moisture at the appropriate temperature and time, achieving the optimal taste and texture. If the user selects a pressurized cooking process, the cooking device controls the heating component to increase the heating temperature and shorten the heating time according to the pressurized cooking process, while minimizing the taste and texture of the ingredient.

[0100] In some embodiments, if the ingredient that the user needs to cook is brown rice and the water absorption temperature under the normal pressure cooking process is 60 degrees Celsius and the water absorption time is 30 minutes, then after the user puts the brown rice and water into the rice cooker and selects the normal pressure cooking process, the rice cooker controls the heating component to heat the water and brown rice in the cooking cavity according to the water absorption temperature of 60 degrees Celsius and the water absorption time of 30 minutes, until the temperature of the brown rice reaches 60 degrees Celsius, and continues to heat at 60 degrees Celsius until the total time is equal to 30 minutes, to ensure that the brown rice has enough time to absorb water.

[0101] In an embodiment of the present application, by obtaining the type of ingredients in the cooking cavity and the corresponding cooking process, the water absorption parameters of the ingredients can be accurately determined, ensuring that the ingredients absorb an appropriate amount of water during the cooking process, which helps the ingredients achieve the best taste and texture and meet different cooking needs.

[0102] In some embodiments, the implementation of step S101 of "determining the weight of the food and liquid and the water absorption parameters after the food in the cooking cavity has completed water absorption" may include the following steps S161 and S162, wherein:

[0103] Step S161, after the food in the cooking cavity has finished absorbing water, or based on the temperature in the cooking cavity being lower than a first preset temperature, controlling the heating component to heat the food at a first preset power;

[0104] Here, the first preset power may be the power value used by the heating component to heat food. In some embodiments, the first preset power is greater than or equal to 850 watts. As can be seen, the first preset power is relatively high, which can quickly increase the temperature within the cooking chamber and promote moisture evaporation and heat transfer within the food. The following explanation uses the first preset power of 850 watts as an example.

[0105] In some embodiments, after the food in the cooking cavity has finished absorbing water, the heating component is controlled to heat the food at 850 watts to quickly increase the temperature in the cooking cavity, shorten the cooking time, and ensure that the food is evenly heated, thereby achieving an ideal cooking effect.

[0106] Step S162 , when the temperature in the cooking cavity reaches a first preset temperature, the weight of the food and the liquid is determined based on the time taken for the food to absorb water and reach the first preset temperature.

[0107] Here, the first preset temperature may be a pre-set temperature threshold. In some embodiments, the first preset temperature is greater than or equal to 98 degrees Celsius. As can be seen, the first preset temperature is relatively high. When the temperature within the cooking chamber is greater than or equal to 98 degrees Celsius, the formation of bubbles may become more pronounced, and therefore, measures may be required to eliminate these bubbles. The following description uses the first preset temperature of 98 degrees Celsius as an example.

[0108] In some embodiments, the time interval from the moment the food finishes absorbing water to the moment the temperature in the cooking chamber reaches 98 degrees Celsius is recorded. This time interval is used as a key parameter, combined with other possible factors (such as the power of the heating element, the heat transfer efficiency of the cooking chamber, the initial temperature of the food, etc.), to calculate the weight of the food and water in the cooking chamber through a certain algorithm or model.

[0109] In an embodiment of the present application, by controlling the heating component to heat the food at a first preset power (greater than or equal to 850 watts), the temperature in the cooking cavity can be quickly increased, thereby accelerating the heating rate of the food, so that the time from the end of the food absorbing water to the temperature reaching the first preset temperature (greater than or equal to 98 degrees Celsius) is relatively short, thereby improving cooking efficiency.

[0110] In some embodiments, the water absorption parameters include a water absorption temperature and a water absorption time, and the water absorption time includes a first time and a second time. The cooking method may further include the following steps S171 and S172, wherein:

[0111] Step S171, in the water absorption stage, controlling the heating component to heat the food for the first duration;

[0112] The purpose of the water absorption phase is to allow the ingredients to absorb sufficient water. During this phase, the temperature within the cooking chamber gradually rises, and water begins to penetrate the ingredients. The first duration can be the heating component heating the ingredients at a specific power and time, rapidly heating them. The second duration can be the heating component continuing to maintain the temperature within the absorption temperature range for a period of time after the cooking chamber reaches the absorption temperature, allowing the ingredients to fully absorb water while avoiding overheating.

[0113] In some embodiments, the cooking device controls the heating component to heat the food at an appropriate power and for a first duration, so that the food can be heated evenly during the water absorption stage.

[0114] Step S172, when the temperature in the cooking cavity reaches the water absorption temperature, controlling the heating component to maintain the temperature in the cooking cavity within the range of the water absorption temperature for the second time period;

[0115] Here, the water absorption temperature range and water absorption time can be determined according to the type of food and cooking process. The water absorption temperature range is 40 degrees Celsius to 80 degrees Celsius, and the water absorption time is greater than or equal to 40 minutes to ensure that the food can fully absorb water and achieve the best cooking effect.

[0116] In some embodiments, when the temperature inside the cooking chamber reaches the water absorption temperature, the cooking device adjusts the operating state of the heating component to maintain the temperature inside the cooking chamber within the water absorption temperature range. This typically involves reducing the heating power to prevent overheating of the food or excessive evaporation of water.

[0117] In the embodiments of the present application, precise control of the water absorption temperature and duration helps optimize the taste and texture of the ingredients. For example, for certain ingredients, a higher water absorption temperature and longer water absorption time promote even distribution of water within the rice grains, thereby increasing the proportion of gelatinized starch, reducing rice hardness, and improving the taste. Furthermore, during the water absorption phase, the heating component heats the ingredients for a first duration, causing them to quickly heat up and begin absorbing water. Once the temperature within the cooking chamber reaches the water absorption temperature, the heating component maintains the temperature within the cooking chamber within the water absorption temperature range for a second duration, avoiding overheating and energy waste.

[0118] Boiling significantly improves the quality of rice. Generally, higher boiling intensity helps break up rice clumps and promotes gelatinization, thereby improving the rice's smoothness, uniformity, and texture. However, existing rice cookers are prone to overflowing during high-intensity boiling, especially during sudden boiling (a sudden drop in pressure during cooking), significantly reducing the cooker's cleaning convenience and safety.

[0119] The overflow phenomenon during rice cooking is mainly caused by the foaming substances such as starch protein in the rice water, which enhance the foaming properties of the rice soup, causing the rice soup to produce bubbles when boiling that the rice cooker cavity cannot accommodate, resulting in overflow. Therefore, reducing the generation of bubbles or bursting the bubbles is an effective way to solve the problem of rice cooker overflow.

[0120] In related technologies, one approach to reducing bubble generation and thus overflow is to defoam the steam channel by driving a blower. However, this only removes foam within the steam channel and cannot prevent bubbles from forming inside the rice cooker. This can lead to overflow if defoaming of the steam channel is not completed in a timely manner. Another approach to reducing bubble generation and thus overflow is to defoam the cooking chamber using an air circulation drive component. However, this can introduce cold air during defoaming, causing the rice to gelatinize and degrade its quality.

[0121] On this basis, to improve the quality of rice, the present invention provides a method for improving the quality of rice by using a negative ion component to release high-voltage static electricity to break bubbles. This method uses the high-voltage static electricity released by the negative ion component in the cooking cavity to change the surface tension of the bubbles and achieve a bubble breaking effect. This method has the advantages of high bubble breaking efficiency and does not introduce cold air to change the temperature field of the cooking cavity. This increases the boiling intensity and sudden boiling intensity during the rice cooking process, ultimately improving the flatness, uniformity, and taste of the rice.

[0122] In particular, since bubbles contain substances such as starch and protein, it is very easy for nutrients such as starch and protein to adhere to the bubble breaking position, such as the upper cover, during the bubble breaking process, which increases the difficulty of cleaning for users after cooking. Therefore, the embodiment of the present application preferably uses a steam cleaning component to clean the bubble breaking position during or after the bubble breaking process, thereby reducing the cleaning difficulty for users and increasing user experience.

[0123] The present application provides two cooking devices, both of which are cooking appliances (such as rice cookers, pressure cookers, etc.) with ion components and steam cleaning components added. Figure 2 and Figure 3 shown.

[0124] from Figure 2 and Figure 3 It can be seen that the cooking device 200 includes a cooking cavity 210, an upper cover 220, a steam channel 230, an ion component 240 (for example, a negative ion component) and a steam cleaning component 250. Figure 3 It can be seen that the cooking device 200 further includes a valve assembly 310 .

[0125] It should be noted that the negative ion release component is capable of generating high-voltage static electricity. This generation can be achieved by the negative ion component directly releasing the static electricity into the cooking cavity or steam passage, or by the negative ion component releasing the static electricity outside the cooking cavity and then releasing it into the cooking cavity or steam passage via wind or steam. Preferably, the intensity of the high-voltage static electricity released by the negative ion component is adjustable, including but not limited to adjusting the intensity of negative ion generation and the rate of negative ion release. Furthermore, other components capable of releasing high-voltage static electricity may be used in place of the negative ion component. The steam cleaning component is capable of generating steam to clean the bubble-breaking areas of the negative ion component. Preferably, the steam cleaning component includes a collection chamber to collect liquid generated during the cleaning process. A closed valve assembly indicates that the cooking cavity of the cooking device is isolated from the external cavity and pressure can be generated within the cooking cavity. An open valve assembly indicates that the cooking cavity of the cooking device is connected to the external cavity and is at normal pressure.

[0126] In an embodiment of the present application, high-voltage static electricity is released in the cooking cavity by a negative ion component to break bubbles, thereby improving the boiling intensity and sudden boiling intensity of the rice cooking process, and ultimately improving the flatness, uniformity, taste and other qualities of the rice. Preferably, the intensity of the released high-voltage static electricity is proportional to the overflow risk of the cooking process, and the overflow risk of the cooking process is proportional to the water absorption temperature and time (the greater the water absorption temperature and time, the more substances are leached, the stronger the foaming ability of the rice soup, and the easier it is to overflow), proportional to the amount of rice water, and proportional to the boiling power. Preferably, the steam cleaning intensity is proportional to the intensity and time of the released high-voltage static electricity. It should be noted that, in addition to rice, this method can be used in scenes related to overflow, such as soups.

[0127] The embodiments of this application are Figure 2 Based on the above, a cooking method of normal pressure process is provided, such as Figure 4 As shown, the normal pressure process includes: determining the water absorption conditions → determining the amount of rice water, releasing high-voltage static electricity to break bubbles → cleaning the bubble breaking position → continuing cooking.

[0128] 1. Preparation: After washing the rice, add water and put it into the cooking chamber to start cooking;

[0129] 2. Determine water absorption parameters (water absorption rate, water absorption temperature, and water absorption time): Determine the rice type and program selected by the user (cooking mode - essence rice, quick rice, firewood rice), determine the rice type's water absorption rate v, raise the temperature to the programmed water absorption temperature T1, and maintain the programmed water absorption time t1 (t1 is the heating time + the holding time); preferably, 80°C ≥ T1 ≥ 40°C, 40 minutes ≥ t1;

[0130] 3. Determine the amount of rice water and release high-voltage static electricity to break bubbles: After water absorption is completed, heat with the largest possible power p2. Preferably, p2 is greater than or equal to 7 / 8 of the rated power of the cooking equipment, or p2 ≥ 850W; when the temperature reaches T2, determine the amount of rice water based on the heating time t2 (from the end of water absorption to the temperature reaching T2) (the longer t2 is, the greater the amount of rice water). The cooking chamber is about to boil and there is a risk of overflow. The heating power is changed to p3, and the negative ion component starts working, releasing high-voltage static electricity to break bubbles. , its high-voltage electrostatic intensity is E, the total working time is t3, preferably, T2 ≥ 98 ° C, p3 is greater than or equal to 1 / 2 of the rated power, or p3 ≥ 500W; E is proportional to the heating power p3, E is proportional to the water absorption rate v of the rice, the water absorption temperature T1 and the water absorption time t1, and the amount of rice water, and t3 is inversely proportional to the water absorption rate v of the rice, the water absorption temperature T1 and the water absorption time t1; particularly preferably, E gradually decreases during the bubble breaking process (the risk of overflow during the boiling process of cooking is gradually reduced);

[0131] 4. Cleaning the bubble breaking position: After the negative ion component stops working, the steam cleaning component starts working, and steam is introduced into the bubble breaking position (the position of the negative ion component) at a flow rate of V (L / min) for a time of t4 to clean the starch and protein residues flowing down due to bubble breaking. Among them, V and t4 are both proportional to E;

[0132] 5. Continue cooking: Continue cooking until done.

[0133] The embodiments of this application are Figure 3 Based on the above, a cooking method with pressure process is provided, such as Figure 5 As shown, the pressurized process includes: determining the water absorption conditions → determining the amount of rice water, releasing high-voltage static electricity to break bubbles → releasing high-voltage static electricity to break bubbles → strengthening the high-voltage static electricity intensity during the sudden boiling process → cleaning the bubble breaking position → continuing cooking.

[0134] 1. Preparation: After washing the rice, add water and put it into the cooking chamber to start cooking;

[0135] 2. Determine water absorption conditions: Determine the rice type and program selected by the user, determine the rice type water absorption rate v, raise the temperature to the program water absorption temperature T1 and maintain the program water absorption time t1; preferably, 80℃≥T1≥40℃, 40min≥t1;

[0136] 3. Determine the rice water amount and discharge high-voltage static electricity for breaking bubbles: after absorbing water, heat with the largest possible power p2. Preferably, p2 is greater than or equal to 7 / 8 of the rated power, or p2 ≥ 850W. When the temperature reaches T2, determine the rice water amount (the more t2, the greater the rice water amount) according to the heating time t2 (absorbing water and ending to reach T2 at temperature). The valve assembly starts working (closing). There is an overflow risk. The heating power is changed to p3. The negative ion assembly starts working, discharges high-voltage static electricity and carries out breaking bubbles. Its high-voltage static electricity intensity is E, and the total working time is t3. Preferably, T2>98°C, p3 is greater than or equal to 1 / 2 of the rated power, or p3 ≥ 500W. E is directly proportional to the heating power p3, and E is all directly proportional to the rice water absorption rate v, water absorption temperature T1 and water absorption time t1. T3 is all inversely proportional to the rice water absorption rate v, water absorption temperature T1 and water absorption time t1.

[0137] 4. Enhance the high-voltage electrostatic intensity during the sudden boiling process: When the pressure in the cooking chamber rises to P2, the valve assembly stops working (opens) and begins to release pressure and sudden boiling. At this time, the high-voltage electrostatic intensity of the negative ion component increases by ΔE, that is, the high-voltage electrostatic intensity at this time is E+ΔE. When the pressure drops to P1, the valve assembly starts working, and the high-voltage electrostatic intensity of the negative ion component is restored to E; where P2>P1≥0 (assuming that the atmospheric pressure is 0kPa, the same below); repeat the sudden boiling process for f cycles, where f≥2 (proportional to the amount of rice and water, the larger the amount of rice and water, the greater the f). The starting pressure and stopping pressure of the subsequent repeated sudden boiling processes may be different from those of the previous cycles;

[0138] 5. Clean the bubble breaking position: After the negative ion component stops working, the steam cleaning component starts working, and steam is introduced into the bubble breaking position at a flow rate of V (L / min) for a time of t4 to clean the starch and protein residues flowing down due to bubble breaking. Among them, V and t4 are both proportional to E;

[0139] 6. Continue cooking: Continue cooking until done.

[0140] Example 1:

[0141] 1. Preparation: After washing the rice, add water and put it into the cooking chamber to start cooking;

[0142] 2. Determine the water absorption conditions: determine the rice type and program selected by the user, determine Northeast rice, water absorption temperature 55℃, water absorption time 10 minutes;

[0143] 3. Release high-voltage static electricity to break bubbles: After absorbing water, heat to 98°C at 900W. If the cooking chamber is about to boil and there is a risk of overflow, the heating power is reduced to 600W. The negative ion component starts working with a discharge voltage of 3kV and a total working time of 10 minutes.

[0144] 4. Clean the bubble breaking position: After the negative ion component stops working, the steam cleaning component starts working, and steam is introduced into the bubble breaking position at a flow rate of 1L / min for 3 minutes to clean the starch and protein residues flowing down due to bubble breaking;

[0145] 5. Continue cooking: Continue cooking until done.

[0146] Example 2:

[0147] 1. Preparation: After washing the rice, add water and put it into the cooking chamber to start cooking;

[0148] 2. Determine the water absorption conditions: determine the rice type and program selected by the user, determine Northeast rice, water absorption temperature 65℃, water absorption time 5 minutes;

[0149] 3. Release high-voltage static electricity to break bubbles: After water absorption is completed, heat to 98°C at 900W power. The valve component starts working. There is a risk of overflow, so the heating power is changed to 600W. The negative ion component starts working with a discharge voltage of 3kV and a total working time of 10 minutes.

[0150] 4. Enhance the high-voltage electrostatic strength during the sudden boiling process: When the pressure in the cooking chamber rises to 20kPa, the valve assembly stops working and begins to release pressure and boil. At this time, the discharge voltage of the negative ion component is 5kV. When the pressure drops to 0kPa, the valve assembly starts working, and the high-voltage electrostatic strength of the negative ion component returns to 3kV. Repeat this sudden boiling process for 2 cycles.

[0151] 5. Clean the bubble breaking position: After the negative ion component stops working, the steam cleaning component starts working, and steam is introduced into the bubble breaking position at a flow rate of 1L / min for 3 minutes to clean the starch and protein residues flowing down due to bubble breaking;

[0152] 6. Continue cooking: Continue cooking until done.

[0153] Based on the foregoing embodiments, an embodiment of the present application further provides a cooking device, which includes the modules included, and can be implemented by a control component in the cooking equipment; of course, it can also be implemented by a specific logic circuit; during the implementation process, the processor can be a central processing unit (CPU), a microprocessor (MPU), a digital signal processor (DSP) or a field programmable gate array (FPGA), etc.

[0154] The present application provides a cooking device, such as Figure 6 As shown, the cooking device 600 includes:

[0155] The first control module 630 is used to control the ion component to operate according to the working parameters of the ion component when the liquid in the cooking cavity boils, or when the temperature in the cooking cavity is lower than the boiling point of the liquid; wherein the ion component includes an ion generator for generating electric charge and an ion emitter for releasing the electric charge, and bubbles generated by the food during the boiling process interact with the electric charge released from the top of the ion emitter to generate a high-voltage current to eliminate the bubbles.

[0156] In some embodiments, the cooking apparatus comprises:

[0157] a first determining module, configured to determine the weight of the food and liquid and water absorption parameters after the cooking device enters a water absorption stage;

[0158] a second determining module, configured to determine an operating parameter of the ion assembly based on the weight of the food and liquid and the water absorption parameter;

[0159] In some embodiments, the operating parameters of the ion component include an operating voltage; the operating voltage is proportional to the value of the water absorption parameter, and the operating voltage is also proportional to the weight of the food and liquid.

[0160] In some embodiments, the water absorption parameters include at least one of a water absorption rate, a water absorption temperature, and a water absorption time.

[0161] In some embodiments, the operating parameters of the ion component further include operating time; the operating time is inversely proportional to the value of the water absorption parameter.

[0162] In some embodiments, the ion component operates periodically, and the operating parameters of the ion component further include a working cycle; the working cycle is proportional to the weight of the food and liquid.

[0163] In some embodiments, the water absorption parameter includes the water absorption time, and the second determination module includes: a first determination unit, used to determine the weight of the food and the liquid and the water absorption time; a second determination unit, used to determine that the operating voltage of the ion component is a first preset voltage based on the weight of the food and the liquid and the water absorption time.

[0164] In some embodiments, the cooking device further includes a valve assembly, and the first control module includes: a monitoring unit for monitoring the pressure in the cooking cavity; a first control unit for controlling the valve assembly to be in an open state or a closed state based on the pressure in the cooking cavity until the valve assembly and the ion assembly are controlled to operate in the working cycle.

[0165] In some embodiments, when the working cycle is greater than or equal to 2, the first control unit includes: a first control subunit, used to control the valve assembly to be in an open state when the pressure in the cooking chamber is greater than a first preset pressure; when the valve assembly is in an open state, control the ion assembly to operate at a second preset voltage; wherein the first preset voltage is less than the second preset voltage; a second control subunit, used to control the valve assembly to be in a closed state when the pressure in the cooking chamber is less than the second preset pressure; when the valve assembly is in a closed state, control the ion assembly to operate at the first preset voltage; wherein the first preset pressure is greater than the second preset pressure, and the second preset pressure is greater than atmospheric pressure.

[0166] In some embodiments, the cooking equipment also includes a cleaning component; the cooking device 600 also includes: a third determination module, used to determine the release flow rate and release duration of the cleaning component when releasing steam based on the working voltage of the ion component; a second control module, used to control the cleaning component to release steam to the ion component at the release flow rate and the release duration after the ion component stops running, so as to clean the substance after the bubbles are eliminated; wherein, the release flow rate and the release duration are both proportional to the working voltage.

[0167] In some embodiments, before controlling the ion component to operate with the working parameters, the cooking device 600 further includes: an acquisition module for acquiring the type of food in the cooking cavity and the corresponding cooking process; the cooking process includes a normal pressure cooking process and a pressurized cooking process; a fourth determination module for determining the water absorption parameters of the food based on the type of food and the corresponding cooking process; and a third control module for controlling the heating component to heat the food based on the water absorption parameters so that the food completes water absorption.

[0168] In some embodiments, the first determination module 610 includes: a second control unit, used to control the heating component to heat the food at a first preset power after the food in the cooking cavity completes water absorption, or based on the temperature in the cooking cavity being lower than the first preset temperature; a third determination unit, used to determine the weight of the food and the liquid based on the time it takes for the food to complete water absorption and for the temperature to reach the first preset temperature when the temperature in the cooking cavity reaches the first preset temperature.

[0169] It should be noted that the description of the above device embodiment is similar to the description of the above method embodiment and has similar beneficial effects as the method embodiment. For technical details not disclosed in the device embodiment of this application, please refer to the description of the method embodiment of this application for understanding.

[0170] It should be noted that, in the embodiment of the present application, if the above-mentioned cooking method is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiment of the present application, or the part that contributes to the relevant technology, can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes several instructions for making the cooking device (e.g., induction cooker, rice cooker and stew pot) execute all or part of the method described in each embodiment of the present application. The aforementioned storage medium includes various media that can store program codes, such as a U disk, a mobile hard disk, a read-only memory (ROM), a magnetic disk or an optical disk. In this way, the embodiment of the present application is not limited to any specific combination of hardware and software.

[0171] Correspondingly, an embodiment of the present application provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, the steps of any of the cooking methods described in the above embodiments are implemented.

[0172] Correspondingly, in an embodiment of the present application, a chip is also provided, which includes a programmable logic circuit and / or program instructions. When the chip is running, it is used to implement the steps of any of the cooking methods described in the above embodiments.

[0173] Correspondingly, in an embodiment of the present application, a computer program product is also provided. When the computer program product is executed by a processor of a cooking device, it is used to implement the steps of any of the cooking methods described in the above embodiments.

[0174] Based on the same technical concept, the present application provides a cooking device for implementing the cooking method described in the above method embodiment. Figure 7 As shown, the cooking device 200 includes:

[0175] The cooking cavity 210 is used to hold ingredients to be cooked;

[0176] Heating assembly 710, for heating food in the cooking cavity;

[0177] The ion assembly 240 includes an ion generator for generating electric charge and an ion emitter for releasing the electric charge. The bubbles generated by the food during the cooking process interact with the electric charge released from the top of the ion emitter to generate a high voltage current to eliminate the bubbles.

[0178] The control component 720 determines the weight of the food and water and the water absorption parameters after the food in the cooking cavity has completed water absorption; determines the operating parameters of the ion component based on the weight of the food and water and the water absorption parameters; and controls the ion component to operate with the operating parameters during the cooking process of the food.

[0179] It should be noted that the description of the above storage medium and device embodiments is similar to the description of the above method embodiments and has similar beneficial effects as the method embodiments. For technical details not disclosed in the storage medium and device embodiments of this application, please refer to the description of the method embodiments of this application for understanding.

[0180] It should be understood that "one embodiment" or "an embodiment" mentioned throughout the specification means that the specific features, structures or characteristics related to the embodiment are included in at least one embodiment of the present application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. In addition, these specific features, structures or characteristics can be combined in one or more embodiments in any suitable manner. It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application. The above-mentioned serial numbers of the embodiments of the present application are for description only and do not represent the advantages and disadvantages of the embodiments.

[0181] It should be noted that, in this document, the terms "comprises," "includes," or any other variations thereof are intended to encompass non-exclusive inclusion, such that a process, method, article, or apparatus comprising a series of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or apparatus comprising the element.

[0182] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely schematic. For example, the division of the units is merely a logical function division. In actual implementation, there may be other division methods, such as: multiple units or components can be combined, or can be integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the components shown or discussed can be through some interfaces, and the indirect coupling or communication connection of the devices or units can be electrical, mechanical or other forms.

[0183] The units described above as separate components may or may not be physically separated, and the components displayed as units may or may not be physical units; they may be located in one place or distributed across multiple network units; some or all of the units may be selected according to actual needs to achieve the purpose of the embodiment of the present application.

[0184] In addition, all functional units in the embodiments of the present application can be integrated into one processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the above-mentioned integrated units can be implemented in the form of hardware or in the form of hardware plus software functional units.

[0185] Alternatively, if the above-mentioned integrated unit of the present application is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiment of the present application, or the part that contributes to the relevant technology, can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes several instructions for enabling the automatic test line of the device to execute all or part of the methods described in each embodiment of the present application. The aforementioned storage medium includes: various media that can store program codes, such as mobile storage devices, ROMs, magnetic disks or optical disks.

[0186] The methods disclosed in the several method embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments.

[0187] The features disclosed in the several method or device embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments or device embodiments.

[0188] The above is merely an embodiment of the present application, but the scope of protection of the present application is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in this application should be included in the scope of protection of this application. Therefore, the scope of protection of this application should be based on the scope of protection of the claims.

Claims

1. A cooking method, characterized in that: The method is applied to a cooking device, the cooking device comprising a cooking cavity, a heating component, and an ion component, wherein the cooking cavity contains food and liquid, the ion component comprises an ion generator for generating electric charge and an ion emitter for releasing the electric charge, and the method comprises: When the liquid in the cooking cavity boils, or when the temperature in the cooking cavity is lower than the boiling point of the liquid, controlling the ion component to operate at the operating parameters of the ion component; The bubbles generated during the boiling process of the food react with the electric charge released from the top of the ion emitter to generate a high voltage current and eliminate the bubbles.

2. The method according to claim 1, characterized in that Before controlling the ion assembly to operate with the operating parameters, the method further includes: After the cooking device enters a water absorption phase, determining the weight of the food and the liquid and water absorption parameters; Based on the weight of the food and the liquid and the water absorption parameter, the operating parameters of the ion component are determined.

3. The method according to claim 2, characterized in that The operating parameters of the ion component include an operating voltage; the operating voltage is proportional to the value of the water absorption parameter, and the operating voltage is also proportional to the weight of the food and the liquid; wherein the water absorption parameter includes at least one of a water absorption rate, a water absorption temperature, and a water absorption time.

4. The method according to claim 2, characterized in that The working parameters of the ion component also include working time; the working time is inversely proportional to the value of the water absorption parameter.

5. The method according to claim 2, characterized in that The ion component operates periodically, and the working parameters of the ion component also include a working cycle; the working cycle is proportional to the weight of the food and the liquid.

6. The method according to claim 2, characterized in that The water absorption parameter includes a water absorption time. Based on the weight of the food and the liquid and the water absorption parameter, the operating parameter of the ion component is determined, including: Determining the weight of the food and the liquid and the water absorption time; Based on the weight of the food and the liquid and the water absorption time, the operating voltage of the ion component is determined to be a first preset voltage.

7. The method according to any one of claims 1 to 6, characterized in that The cooking device further includes a valve assembly, and the controlling the ion assembly to operate at the working parameters of the ion assembly, and the method further includes: monitoring the pressure within the cooking cavity; Based on the pressure in the cooking cavity, the valve assembly is controlled to be in an open state or a closed state, until the valve assembly and the ion assembly are controlled to operate in a working cycle.

8. The method according to claim 7, characterized in that When the duty cycle is greater than or equal to 2, controlling the valve assembly to be in an open state or a closed state based on the pressure in the cooking chamber until the valve assembly and the ion assembly are controlled to operate in a duty cycle includes: When the pressure in the cooking chamber is greater than a first preset pressure, the valve assembly is controlled to be in an open state; when the valve assembly is in the open state, the ion assembly is controlled to operate at a second preset voltage; wherein the first preset voltage is less than the second preset voltage; When the pressure in the cooking chamber is less than a second preset pressure, the valve assembly is controlled to be in a closed state; when the valve assembly is in a closed state, the ion assembly is controlled to operate at a first preset voltage; wherein the first preset pressure is greater than the second preset pressure, and the second preset pressure is greater than atmospheric pressure.

9. The method according to any one of claims 1 to 6, characterized in that The cooking device further includes a cleaning component, and the method further includes: Determining a release flow rate and a release duration of steam released by the cleaning component based on an operating voltage of the ion component; After the ion component stops operating, controlling the cleaning component to release steam to the ion component at the release flow rate and the release duration to clean the substance after the bubbles are eliminated; Wherein, the release flow rate and the release duration are both proportional to the operating voltage.

10. The method according to any one of claims 1 to 6, characterized in that Before controlling the ion assembly to operate with the operating parameters, the method further includes: Obtaining the type of food in the cooking cavity and the corresponding cooking process; the cooking process includes a normal pressure cooking process and a pressurized cooking process; Determining the water absorption parameter of the food based on the type of the food and the corresponding cooking process; Based on the water absorption parameter, the heating component is controlled to heat the food so that the food completes water absorption.

11. The method according to any one of claims 2 to 6, characterized in that After the cooking device enters a water absorption stage, determining the weight of the food and the liquid comprises: After the food in the cooking cavity has finished absorbing water, or based on the temperature in the cooking cavity being lower than a first preset temperature, controlling the heating component to heat the food at a first preset power; When the temperature in the cooking cavity reaches a first preset temperature, the weight of the food and the liquid is determined based on a time period from when the food finishes absorbing water to when the temperature reaches the first preset temperature.

12. A cooking device, characterized in that: The device comprises: a cooking cavity for holding ingredients and liquid to be cooked; A heating component, used for heating food and liquid in the cooking cavity; An ion assembly, comprising an ion generator for generating electric charge and an ion emitter for releasing the electric charge. The bubbles generated by the food during boiling react with the electric charge released from the top of the ion emitter to generate a high-voltage current, thereby eliminating the bubbles. The control component is used to control the ion component to operate according to the working parameters of the ion component when the liquid in the cooking cavity boils or when the temperature in the cooking cavity is lower than the boiling point of the liquid.

13. A cooking device, characterized in that: The device comprises: The first control module is used to control the ion component to operate according to the working parameters of the ion component when the liquid in the cooking cavity boils or the temperature in the cooking cavity is lower than the boiling point of the liquid; wherein the ion component includes an ion generator for generating electric charge and an ion emitter for releasing the electric charge, and bubbles generated by the boiling of the food react with the electric charge released from the top of the ion emitter to generate a high-voltage current to eliminate the bubbles.

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