Steam rice cooker, cooking control method thereof and storage medium

Abstract

The invention discloses a steam rice cooker and a cooking control method thereof and a storage medium, and relates to the technical field of household appliances, the steam rice cooker comprises a cooker body, an inner pot, a cooker cover, a heating piece, a water conveying system, a gas conveying system, a first temperature measuring piece and a controller, the inner pot is arranged in the cooker body, the cooker cover can cover the cooker body, and a cooking cavity is defined by the cooker cover and the inner pot; the heating piece is provided with a water inlet and an air outlet and is used for heating water entering from the water inlet and generating steam; the water conveying system is communicated with the water inlet and used for conveying water to the water inlet; the gas conveying system is communicated with the gas outlet and the cooking cavity and is used for introducing steam generated in the heating piece into the cooking cavity; the first temperature measuring piece is used for detecting the temperature of the inner pot; the controller is electrically connected with the first temperature measuring piece, the water pump and the heating piece and used for adjusting the heating power of the heating piece and / or the water flow of the water conveying system according to the temperature of the inner pot. According to the steam rice cooker, the cooking speed can be increased, and the cooking efficiency is improved.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, and in particular to a steam rice cooker and its cooking control method and storage medium. Background Technology

[0002] Currently, steam rice cookers are becoming increasingly widely used. However, traditional steam rice cookers typically use the same amount of steam for different cooking stages, resulting in a slower cooking speed and consequently lower cooking efficiency. Summary of the Invention

[0003] The main objective of this invention is to provide a steam rice cooker, its cooking control method, and storage medium, aiming to improve the cooking efficiency of the steam rice cooker.

[0004] To achieve the above objectives, the present invention provides a steam rice cooker, wherein the steam rice cooker comprises:

[0005] pot body;

[0006] The inner pot is located inside the pot body;

[0007] The lid can cover the pot body and form a cooking cavity with the inner pot;

[0008] A heating element having a water inlet and a steam outlet for heating water entering through the water inlet and generating steam;

[0009] A water supply system, connected to the water inlet, is used to supply water to the water inlet;

[0010] A gas supply system, connected to the gas outlet and the cooking chamber, is used to introduce steam generated in the heating element into the cooking chamber;

[0011] The first temperature measuring element is used to detect the temperature of the inner pot;

[0012] The controller is electrically connected to the first temperature measuring element, the water supply system, and the heating element, respectively, and is used to adjust the heating power of the heating element and / or the water flow rate of the water supply system according to the temperature of the inner pot.

[0013] In one embodiment, the heating element is a composite heating plate, which includes a heating tube, a water pipe, and a heat-conducting medium covering the heating tube and the water pipe. The heat-conducting medium is located below the inner pot and in contact with the bottom wall of the inner pot. The water pipe has a water inlet and a steam outlet. The controller is electrically connected to the heating tube and is used to adjust the heating power of the heating tube according to the temperature of the inner pot.

[0014] In one embodiment, the water supply system includes:

[0015] Water tank;

[0016] A water supply pipeline connects the outlet of the water tank and the inlet of the water tank;

[0017] A water pump, wherein the water pump is installed on the water supply pipeline and is electrically connected to the controller; and / or,

[0018] The gas transmission system includes:

[0019] A nozzle is disposed on the pot lid and communicates with the cooking cavity;

[0020] A gas supply line connects the gas outlet and the nozzle.

[0021] In one embodiment, the steam rice cooker further includes a second temperature measuring element, which is used to detect the temperature of the heating element;

[0022] The controller is also electrically connected to the second temperature measuring element, and is used to determine whether there is water in the water supply system based on the temperature of the heating element, and to adjust the heating power of the heating element and / or the water flow rate of the water supply system based on the temperature of the heating element so that the heating power and the water flow rate are matched.

[0023] The present invention also provides a cooking control method for a steam rice cooker, the steam rice cooker including the steam rice cooker described above, the cooking control method comprising the following steps:

[0024] S1: Control the heating element of the inner pot to heat at a first preset power or a first power adjustment ratio, and control the water supply system to operate at a first water flow rate;

[0025] S2: After step S1, when the temperature of the inner pot reaches the first preset temperature threshold, the heating element of the inner pot is controlled to heat at the second preset power or the second power adjustment ratio, and the water pump is controlled to work at the second water flow rate, wherein the second preset power is less than the first preset power, the second power adjustment ratio is less than the first power adjustment ratio, and the second water flow rate is less than the first water flow rate.

[0026] S3: After step S2, when the temperature of the inner pot reaches the second preset temperature threshold, the heating element of the inner pot is controlled to heat at the third preset power or the third power adjustment ratio, and the water pump is turned off, wherein the third preset power is less than the second preset power, the third power adjustment ratio is less than the second power adjustment ratio, and the second preset temperature threshold is greater than the first preset temperature threshold.

[0027] In one embodiment, between step S1 and step S2, the following further step is included:

[0028] S11a: When the temperature of the inner pot reaches the fourth preset temperature threshold, control the heating element of the inner pot to heat with the fourth preset power or the fourth power adjustment ratio, and control the water pump to work with the third water flow rate.

[0029] Wherein, the fourth preset temperature threshold is less than the first preset temperature threshold, the fourth preset power is less than the first preset power and greater than the second preset power, the fourth power regulation ratio is less than the first power regulation ratio and greater than the second power regulation ratio, and the third water flow rate is less than the first water flow rate and greater than the second water flow rate; or,

[0030] Between step S1 and step S2, the following also applies:

[0031] S11b: When the temperature of the pot lid reaches the boiling point and continues for a set time, control the heating element of the inner pot to heat at the fourth preset power or the fourth power ratio, and control the water pump to operate at the third water flow rate.

[0032] Among them, the fourth preset power is less than the first preset power and the fourth preset power is greater than the second preset power, the fourth power adjustment ratio is less than the first power adjustment ratio and the fourth power adjustment ratio is greater than the second power adjustment ratio, and the third water flow rate is less than the first water flow rate and the third water flow rate is greater than the second water flow rate.

[0033] In one embodiment, after step S3, the method further includes:

[0034] S4: After the preset cooking time, control the heating element to heat intermittently at the fifth preset power or the fifth power adjustment ratio, and control the water pump to work intermittently at the fourth water flow rate to intermittently introduce steam into the inner pot.

[0035] Among them, the fifth preset power is less than the first preset power, the fifth power adjustment ratio is less than the first power adjustment ratio, and the fourth water flow rate is less than the first water flow rate.

[0036] In one embodiment, before step S1, the method further includes:

[0037] S01: Obtain the running time required for the heating element to drop to the preset temperature. If the running time is less than the preset running time, determine that there is water in the water tank.

[0038] S02: Control the heating element to heat at a first preset power or a first power adjustment ratio, and control the water pump used to determine the amount of steam introduced into the inner pot to continue working at the current water flow rate.

[0039] In one embodiment, before step S1, the method further includes:

[0040] S03: When the temperature of the heating element reaches the preset control temperature, the heating power of the heating element is reduced so that the reduced heating power and water flow rate are kept in balance.

[0041] The present invention also provides a cooking control method for a steam rice cooker, the steam rice cooker comprising:

[0042] pot body;

[0043] The inner pot is located inside the pot body;

[0044] The lid can cover the pot body and form a cooking cavity with the inner pot;

[0045] A composite heating plate, comprising a heating element, a water pipe, and a heat-conducting medium covering the heating element and the water pipe, wherein the heat-conducting medium is located below the inner pot and in contact with the bottom wall of the inner pot, and the water pipe has a water inlet and a steam outlet;

[0046] A water supply system, connected to the water inlet, is used to supply water to the water inlet;

[0047] A gas supply system, connected to the gas outlet and the cooking chamber, is used to introduce steam generated in the water pipe into the cooking chamber;

[0048] The control method includes the following steps:

[0049] Water addition process: Control the water supply system to supply water to the water inlet, and control the heating power of the heating element so that water is output from the steam outlet, and control the steam supply system to introduce the water flowing from the steam outlet into the cooking cavity;

[0050] Steam addition process: The water supply system is controlled to supply water to the inlet of the water pipe, and the heating power of the heating element is controlled so that water steam is output from the steam outlet. The steam supply system is controlled to introduce the water steam flowing from the steam outlet into the cooking cavity.

[0051] In one embodiment, the steam heating process is performed after the water heating process.

[0052] The present invention also proposes a storage medium storing a cooking control program for a steam rice cooker, wherein when the cooking control program for the steam rice cooker is executed by a processor, the steps of the cooking control method for the steam rice cooker as described above are implemented.

[0053] The technical solution of this invention provides a steam rice cooker comprising a cooker body, an inner pot, a lid, a heating element, a water supply system, a steam supply system, a first temperature measuring element, and a controller. The inner pot is disposed within the cooker body, and the lid covers the cooker body, forming a cooking cavity with the inner pot. The heating element has a water inlet and a steam outlet for heating water entering through the water inlet and generating steam. The water supply system is connected to the water inlet for supplying water to the inlet. The steam supply system is connected to the steam outlet and the cooking cavity for introducing the generated steam into the cooking cavity. The first temperature measuring element is used to detect the temperature of the inner pot. The controller is electrically connected to the first temperature measuring element, the water supply system, and the heating element, and is used to adjust the heating power of the heating element and / or the water flow rate of the water supply system according to the temperature of the inner pot. This invention can adjust the heating power of the heating element and / or the water flow rate of the water supply system according to the temperature of the inner pot, enabling different amounts of steam to be introduced into each cooking stage of the steam rice cooker, accelerating the cooking speed, and thus improving the cooking efficiency of the steam rice cooker. Attached Figure Description

[0054] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0055] Figure 1 This is a schematic diagram of the structure of an embodiment of the steam rice cooker provided by the present invention;

[0056] Figure 2 This is a schematic diagram of the structure of a steam rice cooker provided by the present invention after the lid is opened;

[0057] Figure 3 for Figure 1 A cross-sectional view of a steam rice cooker from one perspective;

[0058] Figure 4 for Figure 1 A cross-sectional view of a steam rice cooker from another perspective;

[0059] Figure 5 for Figure 1 A cross-sectional structural diagram of a steam rice cooker from another perspective;

[0060] Figure 6 for Figure 1 A partial structural diagram of a steam rice cooker from another perspective;

[0061] Figure 7 This is a schematic diagram of the structure of an embodiment of the composite heating plate in a steam rice cooker provided by the present invention.

[0062] Figure 8This is a schematic diagram of the structure of an embodiment of the composite heating plate in a steam rice cooker provided by the present invention.

[0063] Figure 9 A schematic flowchart of an embodiment of the cooking control method for a steam rice cooker provided by the present invention;

[0064] Figure 10 A schematic flowchart of another embodiment of the cooking control method for a steam rice cooker provided by the present invention;

[0065] Figure 11 This is a schematic flowchart of another embodiment of the cooking control method for a steam rice cooker provided by the present invention.

[0066] Explanation of icon numbers:

[0067] 100. Steam Rice Cooker; 1. Cooker Body; 2. Inner Pot; 2a. Cooking Chamber; 21. First Temperature Measuring Element; 3. Cooker Lid; 31. Exhaust Valve; 32. Nozzle; 33. Third Temperature Measuring Element; 4. Composite Heating Plate; 41. Heating Element; 42. Water Pipe; 421. Water Inlet; 422. Steam Outlet; 43. Heat Transfer Medium; 44. Second Temperature Measuring Element; 5. Water Supply System; 51. Water Tank; 52. Water Supply Pipeline; 53. Water Pump; 6. Gas Supply System; 61. Gas Supply Pipeline; 611. Check Valve.

[0068] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0069] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0070] It should be noted that if the embodiments of the present invention involve directional indications (such as up, down, left, right, front, back, etc.), the directional indications are only used to explain the relative positional relationship and movement of the components in a specific posture. If the specific posture changes, the directional indications will also change accordingly.

[0071] Furthermore, if the embodiments of this invention involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the use of "and / or" or "and / or" throughout the text includes three parallel solutions. For example, "A and / or B" includes solution A, solution B, or a solution where both A and B are satisfied simultaneously. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0072] This invention proposes a steam rice cooker 100, which aims to improve the cooking efficiency of the steam rice cooker 100.

[0073] Please see Figures 1 to 6 In one embodiment of the present invention, the steam rice cooker 100 includes a cooker body 1, an inner pot 2, a cooker lid 3, a heating element, a water supply system 5, a steam supply system 6, a first temperature measuring element 21, and a controller. The inner pot 2 is disposed inside the cooker body 1, and the cooker lid 3 can cover the cooker body 1 and form a cooking cavity 2a with the inner pot 2. The heating element has a water inlet 421 and a steam outlet 422 for heating the water entering through the water inlet 421 and generating steam. The water supply system 5 is connected to the water inlet 421 for supplying water to the water inlet 421. The steam supply system 6 is connected to the steam outlet 422 and the cooking cavity 2a for introducing the steam generated in the heating element into the cooking cavity 2a. The first temperature measuring element 21 is used to detect the temperature of the inner pot 2. The controller is electrically connected to the first temperature measuring element 21, the water supply system 5, and the heating element respectively, and is used to adjust the heating power of the heating element and / or the water flow rate of the water supply system according to the temperature of the inner pot 2.

[0074] Specifically, the shapes, materials, and configurations of the pot body 1, inner pot 2, and lid 3 are all conventional and can be referenced from existing technologies, so they will not be elaborated upon here. The heating element has a steam generation channel and an inlet 421 and an outlet 422 connecting to the steam generation channel. Water enters the steam generation channel through the inlet 421, and under the heating action of the heating element, the water in the steam generation channel turns into steam, which flows out through the outlet 422. The heating element can be located on the pot body 1 or outside the pot body 1; this is not limited here. The water supply system 5 is connected to the inlet 421 and is used to transport water to the inlet 421 and into the steam generation channel. The gas supply system 6 is connected to the gas outlet 422 and the cooking chamber 2a. Water entering the steam generation channel is heated by the heating element and turned into steam. The steam then flows out from the gas outlet 422 and is transported to the cooking chamber 2a through the gas supply system 6. Both the water supply system 5 and the gas supply system 6 can include delivery pipes, delivery equipment, valves, or other configurations, which are not limited here, as long as they can deliver water and steam. The first temperature measuring element 21 can be selected as a temperature sensor. The first temperature measuring element 21 can be installed on the outer wall and / or bottom of the inner pot 2 to detect the temperature of the inner pot 2. The controller is electrically connected to the first temperature measuring element 21, the water supply system 5, and the heating element through connecting wires. The controller can obtain the temperature of the inner pot 2 monitored by the first temperature measuring element 21 in real time and adjust the heating power of the heating element and / or the water flow rate of the water supply system 5 according to the temperature of the inner pot 2, so that different amounts of steam are introduced at different cooking stages, thereby accelerating the cooking rate and improving the cooking efficiency of the steam rice cooker 100.

[0075] The steam rice cooker 100 provided by the present invention can adjust the heating power of the heating element and / or the water flow rate of the water supply system 5 according to the temperature of the inner pot 2, so as to introduce different amounts of steam in each cooking stage of the steam rice cooker 100, accelerate its cooking speed, and improve the cooking efficiency of the steam rice cooker 100.

[0076] In an optional embodiment, the heating element is disposed on the cooker body 1 and in contact with the outer wall of the inner pot 2 for heating the inner pot 2. That is, the present invention uses the heating element to heat the inner pot and the water at the same time to generate steam, so there is no need to set up an additional independent steam generator or heating system. The structure of the steam rice cooker is relatively simple and the cost is low.

[0077] In an optional embodiment, the heating element is located below the inner pot 2 and in contact with the bottom wall of the inner pot 2, and the first temperature measuring element 21 is located at the bottom of the inner pot 2. This arrangement makes the assembly operation simpler and the installation more secure. At the same time, since both the heating element and the first temperature measuring element 21 are located at the bottom of the inner pot 2, the temperature of the inner pot 2 can be detected more effectively and accurately.

[0078] It should be noted that the first temperature measuring element 21 is used to identify the state of the ingredients in the inner pot 2 during the cooking process, so that the program can migrate according to the identification. The specific settings of the internal program are not specifically limited in this invention.

[0079] Please see Figure 7 and Figure 8 In one embodiment of the present invention, the heating element is a composite heating plate 4, which includes a heating tube 41, a water pipe 42, and a heat-conducting medium 43 covering the heating tube 41 and the water pipe 42. The heat-conducting medium 43 is located below the inner pot 2 and in contact with the bottom wall of the inner pot 2. The water pipe 42 has a water inlet 421 and a steam outlet 422. The controller is electrically connected to the heating tube 41 and is used to adjust the heating power of the heating tube 41 according to the temperature of the inner pot 2.

[0080] Specifically, the heating element is a composite heating plate 4, roughly disc-shaped, and the heating tube 41 has a circular structure. The heating tube 41 is an electric heating device capable of resistance heating or electromagnetic heating. Besides heating the food in the inner pot 2 to cooking temperature through heat conduction from the bottom of the inner pot 2, it is also used to heat the water in the water pipe 42 to the phase change temperature to generate steam. The water pipe 42 surrounds the outside of the heating tube 41. To improve the heating efficiency of the water in the water pipe 42, it can be positioned close to the heating tube 41. Alternatively, both the heating tube 41 and the water pipe 42 can be circular tubes to allow the water pipe 42 to receive more heat, thereby improving the steam generation efficiency. The water pipe 42 can be made of food-grade stainless steel or plastic. If the heating tube 41 is an electromagnetic heating device, then the water pipe 42 should be made of stainless steel. A heat-conducting medium 43 covers the heating element 41 and the water pipe 42, allowing heat transfer between them. The heat-conducting medium 43 can be aluminum, which has excellent thermal conductivity, thus improving heat transfer efficiency. The heat-conducting medium 43 is specifically positioned below the inner pot 2 and in contact with its bottom wall. This allows the heat-conducting medium 43 to effectively heat the food in the inner pot 2. Simultaneously, the composite heating plate 4 is easy to assemble and securely installed. The heating element 41 is electrically connected to the controller via connecting wires, allowing the controller to adjust the heating power of the heating element 41 according to the temperature of the inner pot 2.

[0081] Water pipe 42 serves as a steam generation channel. Inlet 421 and outlet 422 are formed at both ends of water pipe 42, penetrating and exposed to the heat-conducting medium 43. Water pipe 42 has a phase change point, the point where liquid water transforms into steam. Before the phase change point, the water in pipe 42 is in liquid water; after the phase change point, it is in steam. Therefore, the area between the phase change point and the outlet 422 is the steam region. When water is introduced into water pipe 42, part of water pipe 42 is a low-temperature liquid water region, and the other part is a high-temperature steam region. At this time, the temperature of the entire composite heating plate 4 is uneven. When no water is introduced into water pipe 42, the temperature of the entire composite heating plate 4 is relatively uniform.

[0082] Please refer to Figures 4 to 6 In one embodiment of the present invention, the water supply system 5 includes a water tank 51, a water supply pipeline 52 and a water pump 53, wherein the water supply pipeline 52 is connected to the outlet and inlet 421 of the water tank 51, and the water pump 53 is installed on the water supply pipeline 52 and electrically connected to the controller.

[0083] Specifically, the water tank 51 can be fixedly installed on the outer wall of the pot body 1 or on the pot lid 3; its specific installation is not limited. The water tank 51 is used to store water. As an example, the water tank 51 can be fixedly connected to the pot body 1 or detachably connected to it; the specific connection method is not limited here. Figure 6 As shown, the two ends of the water supply pipeline 52 are connected to the outlet of the water tank 51 and the inlet 421 of the water pipe 42, respectively. The water supply pipeline 52 includes a first pipeline section and a second pipeline section. The two ends of the first pipeline section are connected to the outlet of the water tank 51 and the inlet of the water pump 53, respectively. The two ends of the second pipeline section are connected to the outlet of the water pump 53 and the inlet 421 of the water pipe 42, respectively. The water pump 53 is used to transport water from the water tank 51 to the water pipe 42 through the water supply pipeline 52 and the inlet 421. The water pump 53 can be electrically connected to the controller via a wire, so that the controller can adjust the water flow rate of the water pump 53 according to the temperature of the inner pot 2. Specifically, the water flow rate can be adjusted by adjusting the power regulation ratio of the water pump 53.

[0084] Please refer to this again. Figures 4 to 6 In one embodiment of the present invention, the gas supply system 6 includes a nozzle 32 and a gas supply pipe 61. The nozzle 32 is disposed on the pot lid 3 and connected to the cooking cavity 2a; the gas supply pipe 61 is connected to the gas outlet 422 and the nozzle 32.

[0085] Specifically, the nozzle 32 is located on the lid 3 and extends through the surface of the lid 3 toward the inner pot 2. That is, when the lid 3 is closed, the nozzle 32 is connected to the cooking chamber 2a. The two ends of the gas supply pipe 61 are connected to the nozzle 32 and the gas outlet 422 of the water pipe 42, respectively. Thus, the steam generated in the water pipe 42 can enter the cooking chamber 2a in sequence through the gas outlet 422, the gas supply pipe 61 and the nozzle 32.

[0086] Water in water tank 51 enters water pipe 42 through water pump 53, water supply pipe 52 and water inlet 421. Heating element 41 heats the inner pot 2 directly on one hand, and heats the water in water pipe 42 on the other hand to produce high-temperature steam. The high-temperature steam enters cooking cavity 2a through steam outlet 422, steam supply pipe 61 and nozzle 32 in sequence, thereby achieving the effect of three-dimensional heating from top to bottom.

[0087] Please refer to it again. Figure 4 In one embodiment, a one-way valve 611 is also provided on the gas supply line 61 to ensure that the high-temperature steam generated in the water pipe 42 is transported unidirectionally to the nozzle 32 through the gas outlet 422 and the gas supply line 61, thereby introducing high-temperature steam into the cooking chamber 2a, while preventing the high-temperature steam from flowing back.

[0088] Please refer to it again. Figure 1 In one embodiment, the lid 3 is also provided with an exhaust valve 31 that connects to the cooking chamber 2a, for discharging steam from the cooking chamber 2a. It is understood that high-temperature steam is introduced into the cooking chamber 2a through the gas supply system 6, and the amount of high-temperature steam in the cooking chamber 2a gradually increases. When the steam rice cooker 100 enters the boiling stage and the high-temperature steam in the cooking chamber 2a reaches a surplus state, part of the high-temperature steam in the cooking chamber 2a will be discharged through the exhaust valve 31 to adjust the amount of high-temperature steam in the cooking chamber 2a.

[0089] Please see Figure 7 and Figure 8 In one embodiment of the present invention, the steam rice cooker 100 further includes a second temperature measuring element 44, which is used to detect the temperature of the heating element; the controller is also electrically connected to the second temperature measuring element 44 and is used to determine whether there is water in the water supply system 5 based on the temperature of the heating element, and to adjust the heating power of the heating element and / or the water flow rate of the water supply system 5 based on the temperature of the heating element so that the heating power and the water flow rate are matched.

[0090] The second temperature sensor 44 can be optionally mounted on the heating element for real-time temperature detection. When the heating element is a composite heating plate 4, the second temperature sensor 44 can be mounted in the steam region of the water pipe 42 of the composite heating plate 4, corresponding to the position of the heating element 41. The steam region refers to the area between the phase change point and the steam outlet 422 within the water pipe 42, i.e., the area where high-temperature steam is generated. Mounting the second temperature sensor 44 in the steam region of the water pipe 42 creates a high-temperature region suitable for both water-based and waterless cooking. Temperature detection in this region ensures that the temperature of the entire composite heating plate 4 meets the requirements for both waterless and water-based cooking. If the second temperature sensor 44 is mounted in the water inlet region, its detection temperature will be relatively low, failing to meet the temperature requirements for waterless cooking. Furthermore, positioning the second temperature sensor 44 close to the heating element 41 allows for timely temperature detection and response. The second temperature sensor 44 is electrically connected to the controller via a connecting wire. Therefore, the controller can determine whether there is water in the water tank 51 of the water supply system based on the temperature of the heating element detected by the second temperature sensor 44. Specifically, when there is water in the water tank 51, the temperature of the composite heating plate 4 drops rapidly; conversely, when there is no water in the water tank 51, the temperature of the composite heating plate 4 drops more slowly. This time difference in temperature drop can be used to determine whether there is water in the water tank 51. Furthermore, the controller can adjust the heating power of the heating element and / or the water flow rate of the water supply system 5 based on the temperature detected by the second temperature sensor 44 to match the heating power and water flow rate. Specifically, when the second temperature sensor 44 reaches the controlled temperature, the heating power or water flow rate can be adjusted to maintain a balance between the adjusted heating power and water flow rate. Optionally, when the second temperature sensor 44 reaches the controlled temperature, the controller controls the reduction of the heating power to maintain a balance between the reduced heating power and water flow rate. The balance between heating power and water flow rate mentioned in this invention specifically means that, under the heating power and water flow rate, the temperature detected by the second temperature measuring element 44 is not higher than the controlled temperature.

[0091] The second temperature measuring element 44 can be a temperature sensor or a temperature controller (such as a snap-on temperature controller), and there is no limitation here.

[0092] Please see Figure 7 In one embodiment, the second temperature sensing element 44 is a snap-action temperature controller. A snap-action temperature controller is a mechanical temperature control device that uses a bimetallic strip as the temperature sensing component. Its working principle is as follows: when the temperature reaches the set value, the bimetallic strip deforms due to thermal expansion. This deformation rapidly opens or closes the contacts, thereby cutting off or connecting the circuit to achieve temperature control. When the temperature drops to the reset temperature, the bimetallic strip returns to its original shape, and the contacts also return to their initial state. The snap-action temperature controller can control temperature without relying on electronic components or software, and has advantages such as high accuracy, high reliability, and long lifespan.

[0093] In specific settings, the snap-on thermostat is connected in series with the composite heating plate 4. The snap-on thermostat can disconnect when the temperature of the composite heating plate 4 reaches a first set value and close when the temperature reaches a second set value. The first set value is the temperature at which the snap-on thermostat disconnects. After the snap-on thermostat disconnects, the water pump 53 is started to supply water to the water pipe 42 of the composite heating plate 4. Since the heating element 41 of the composite heating plate 4 needs to heat the water in the water pipe 42 to generate steam, the temperature of the composite heating plate 4 will decrease, meaning the second set value is lower than the first set value. When the temperature of the composite heating plate 4 reaches the second set value, it indicates that the temperature of the composite heating plate 4 has decreased. At this time, the snap-on thermostat closes and restores power. After power is restored, the composite heating plate 4 continues to heat, and the temperature rises. When the temperature reaches the first set value, the snap-on thermostat disconnects. Thus, through the cyclical action of the first and second set values, the temperature of the composite heating plate 4 is kept from becoming too high, while still ensuring the formation of high-temperature steam. Meanwhile, since the snap-on thermostat is connected in series with the composite heating plate 4, when the snap-on thermostat is disconnected, the power supply to the composite heating plate 4 is cut off, stopping the heating operation. This eliminates the need to send a power-off command through the controller, making control simpler and more precise. It should be noted that the first and second set values ​​are determined based on the user-set preset temperature thresholds, and are not limited here.

[0094] Of course, the snap-on thermostat can also disconnect when the temperature of the composite heating plate 4 reaches the third set value and close when the temperature reaches the fourth set value. The third set value is the temperature adjustment when the heating power and water flow rate are mismatched, and the fourth set value is the temperature when the heating power and water flow rate are balanced. That is, when the adjusted temperature (i.e., the third set value) is reached, the snap-on thermostat disconnects, heating stops, and the heating power is reduced to match the water flow rate. When the reduced heating power and water flow rate are balanced (i.e., the fourth set value is reached), the snap-on thermostat closes, and heating resumes. Since the temperature gradually increases throughout the heating process, the third set value is less than the fourth set value.

[0095] Please see Figure 8 In other embodiments of the present invention, the second temperature measuring element 44 is a temperature sensor. The temperature sensor can transmit a signal to the controller when the temperature of the composite heating plate 4 reaches a first set value. When the controller receives the signal, it controls the heating tube 41 of the composite heating plate 4 to stop operating and controls the water pump 53 to start. The temperature sensor can be an NTC temperature sensor or a thermocouple sensor, and is not limited thereto.

[0096] Of course, the temperature sensor can send a signal to the controller when the temperature of the composite heating plate 4 is at the third set value (i.e., the controlled temperature). When the controller receives the signal, it controls the heating power to be reduced to match the water flow, so as to ensure that the reduced heating power and water flow are kept in balance.

[0097] Furthermore, the steam rice cooker 100 also includes a third temperature measuring element 33, which is disposed on the lid 3 and electrically connected to the controller for detecting the temperature of the lid 3. The third temperature measuring element 33 may be a temperature sensor, which may be an NTC temperature sensor or a thermocouple sensor, and is not limited here.

[0098] The present invention also provides a cooking control method for a steam rice cooker, which is applied to the steam rice cooker provided in the above embodiments.

[0099] Please refer to Figure 9 In one embodiment of the present invention, the cooking control method of a steam rice cooker includes the following steps:

[0100] Step S1: Control the heating element of the inner pot to heat at a first preset power or a first power adjustment ratio, and control the water supply system to operate at a first water flow rate.

[0101] Step S1 is the high-steam heating stage, which rapidly raises the temperature of the composite heating plate. The first preset power is the heating power of the heating element in the inner pot. When a composite heating plate is selected, the first preset power is the heating power of the heating tube in the composite heating plate. In the early stage of cooking in the steam rice cooker, the first preset power can be selected as full power, and the first power adjustment ratio is 1. That is, in the early stage of cooking, the controller controls the heating tube in the composite heating plate at the bottom of the inner pot to heat at full power. Specifically, controlling the water supply system to operate at the first water flow rate in step S1 can be achieved by controlling the water pump of the water supply system to operate at the first water flow rate. This can be achieved by adjusting the power adjustment ratio of the water pump or by switching the water pump on and off.

[0102] Step S2: After step S1, when the temperature of the inner pot reaches the first preset temperature threshold, the heating element of the inner pot is controlled to heat at a second preset power or a second power adjustment ratio, and the water pump is controlled to operate at a second water flow rate, wherein the second preset power is less than the first preset power, the second power adjustment ratio is less than the first power adjustment ratio, and the second water flow rate is less than the first water flow rate.

[0103] Step S2 is the small steam bubble breaking stage, which effectively prevents overflow during porridge cooking while ensuring uniform heating and nutrient retention of the ingredients. A first temperature sensor at the bottom of the inner pot monitors the pot's temperature in real time and transmits the detected temperature signal to the controller. The controller receives the detected temperature value and compares it with a pre-stored first preset temperature threshold. If the detected temperature reaches the first preset temperature threshold, the controller reduces the heating power of the composite heating plate, controlling it to heat at a second preset power or a second power adjustment ratio. The second preset power is less than the first preset power, and the second power adjustment ratio is less than the first power adjustment ratio. The second power adjustment ratio can be selected from 1 / 3 to 1 / 2. Simultaneously, the controller reduces the water flow rate of the water pump, controlling it to operate at a second water flow rate, which is less than the first water flow rate. This can be achieved by adjusting the water pump's power adjustment ratio, where the water pump's power adjustment ratio and the second power adjustment ratio are matched.

[0104] The first preset temperature threshold can be set by the user. Optionally, the first preset temperature threshold is 90℃~98℃.

[0105] Step S3: After step S2, when the temperature of the inner pot reaches the second preset temperature threshold, the heating element of the inner pot is controlled to heat at the third preset power or the third power adjustment ratio, and the water pump is turned off. The third preset power is less than the second preset power, the third power adjustment ratio is less than the second power adjustment ratio, and the second preset temperature threshold is greater than the first preset temperature threshold.

[0106] Step S3 is the steam-free heating stage, which makes the temperature more uniform throughout the composite heating plate. As the cooking process progresses, the temperature of the inner pot gradually rises. When the temperature detected by the first temperature sensor (i.e., the temperature of the inner pot) reaches the second preset temperature threshold (the second preset temperature threshold is greater than the first temperature threshold; optionally, the second preset temperature threshold is 98℃~105℃), the controller again controls the reduction of the heating power of the composite heating plate, that is, controls the composite heating plate to heat at a third preset power or a third power adjustment ratio. The third preset power is less than the second preset power, and the third power adjustment ratio is less than the second power adjustment ratio. The third power adjustment ratio can be selected from 0 to 1 / 3. At the same time, the water pump is turned off to stop the steam from entering the inner pot, which is the steam-free heating stage.

[0107] It should be noted that the heating power can be adjusted by the heating power ratio, by the on / off mode of the heating element (i.e., intermittent heating), or by other reasonable methods, as long as the heating power can be controlled; similarly, the water flow rate of the water pump can be adjusted by the water pump power ratio, by the on / off mode of the water pump, or by other reasonable methods, as long as the water flow rate entering the composite heating plate can be controlled.

[0108] The power adjustment ratio mentioned above refers to the duty cycle when adjusting the power using the duty cycle. That is, the proportion of the heating element in the start-up state during one heating cycle when the heating element is heating at rated power. The effect of adjusting the power adjustment ratio is to adjust the average power. Average power = rated power × power adjustment ratio.

[0109] The cooking control method for a steam rice cooker provided by this invention adjusts the heating power of the heating element and the water flow rate of the water pump according to the different amounts of steam required for each cooking stage, so as to realize different amounts of steam in each cooking stage of the steam rice cooker, speed up the cooking process, and thus improve the cooking efficiency of the steam rice cooker.

[0110] Please refer to Figure 10 In one embodiment of the present invention, between step S1 and step S2, the following step is further included:

[0111] Step S11a: When the temperature of the inner pot reaches the fourth preset temperature threshold, control the heating element of the inner pot to heat with the fourth preset power or the fourth power ratio, and control the water pump to work with the third water flow rate.

[0112] Among them, the fourth preset temperature threshold is less than the first preset temperature threshold, the fourth preset power is less than the first preset power and the fourth preset power is greater than the second preset power, the fourth power regulation ratio is less than the first power regulation ratio and the fourth power regulation ratio is greater than the second power regulation ratio, and the third water flow rate is less than the first water flow rate and the third water flow rate is greater than the second water flow rate.

[0113] Step S11 is the medium-steam heating stage. In the initial stage of cooking, a large amount of steam is used for heating. Both the food and the inner pot are cold, and a large amount of steam can be absorbed by both. In the middle or later stages of cooking, the temperature of the inner pot and the food inside has increased, and the food's ability to absorb steam decreases slightly. If a large amount of steam is used at this stage, a large amount of steam will overflow, resulting in significant steam waste. Therefore, the amount of steam introduced is reduced, entering the medium-steam heating stage, and the heating power and water flow are lowered. Specifically, since the temperature of the inner pot continuously rises during cooking, the fourth preset temperature threshold is lower than the first temperature threshold. The fourth preset temperature threshold can be selected as 80℃~90℃. The controller controls the reduction of the heating power of the composite heating plate, that is, controls the composite heating plate to heat at the fourth preset power or the fourth power adjustment ratio. The fourth preset power is lower than the first preset power and greater than the second preset power, and the fourth power adjustment ratio is lower than the first power adjustment ratio and greater than the second power adjustment ratio. The fourth power adjustment ratio can be selected as 1 / 2~2 / 3. At the same time, the controller controls the water flow rate of the water pump to be reduced, that is, controls the water pump to work at a third water flow rate. The third water flow rate is less than the first water flow rate and greater than the second water flow rate. Specifically, the water pump can be controlled to work at the third water flow rate by adjusting the power regulation ratio of the water pump. The power regulation ratio of the water pump is matched with the fourth power regulation ratio.

[0114] Please refer to Figure 11 In some other embodiments, during the high-steam-volume heating stage, when steam is discharged from the vent valve of the pot lid, that is, when the temperature detected by the third temperature measuring element on the pot lid reaches the boiling point, and steam continues to be discharged from the vent valve for a set time (selectable as 1 min to 2 min), the medium-steam-volume heating stage begins, and the heating power and water flow rate are reduced. That is, between steps S1 and S2, the following is also included:

[0115] S11b: When the temperature of the pot lid reaches the boiling point and continues for a set time, the heating element of the inner pot is controlled to heat at a fourth preset power or a fourth power adjustment ratio, and the water pump is controlled to operate at a third water flow rate; wherein the fourth preset power is less than the first preset power and the fourth preset power is greater than the second preset power, the fourth power adjustment ratio is less than the first power adjustment ratio and the fourth power adjustment ratio is greater than the second power adjustment ratio, and the third water flow rate is less than the first water flow rate and the third water flow rate is greater than the second water flow rate.

[0116] In this embodiment, the amount of steam is reduced based on the temperature detected by the third temperature measuring element on the lid, resulting in relatively precise control.

[0117] It should be noted that if the amount of steam discharged is not considered, the medium steam volume stage can be combined with the large steam volume stage, using the same amount of steam, that is, the entire early stage of cooking is heated with a large amount of steam.

[0118] Please refer to it again. Figure 10 and Figure 11 In one embodiment of the present invention, after step S3, the method further includes:

[0119] Step S4: After the preset cooking time, control the heating element to heat intermittently at the fifth preset power or the fifth power adjustment ratio, and control the water pump to work intermittently at the fourth water flow rate to intermittently introduce steam into the inner pot.

[0120] Among them, the fifth preset power is less than the first preset power, the fifth power adjustment ratio is less than the first power adjustment ratio, and the fourth water flow rate is less than the first water flow rate.

[0121] Step S4 is the small-steam supplementary cooking stage. If the rice cooking time is long, a small amount of steam is added to prevent the surface rice from becoming dry and hard. Specifically, after the rice cooking time reaches the preset cooking time, the small-steam supplementary cooking stage begins, followed by a heat preservation program. The preset cooking time can be selected as 1.8h to 2.2h. The controller controls the composite heating plate to intermittently heat at the fifth preset power or the fifth power adjustment ratio. The fifth preset power is less than the second preset power, and the fifth power adjustment ratio is less than the first power adjustment ratio. It should be noted that the fifth preset power can be greater than or less than the second preset power; this is not limited here. The fifth power adjustment ratio can be selected as 1 / 2 to 2 / 3. Intermittent heating specifically means heating at the fifth preset power for 8s to 12s every 28-32 minutes. At the same time, the water pump is controlled to operate intermittently at the fourth water flow rate. The fourth water flow rate is less than the first water flow rate and greater than the second water flow rate. Specifically, the water pump can be adjusted to operate at the fourth water flow rate by adjusting the power adjustment ratio of the water pump. The power adjustment ratio of the water pump and the fifth power adjustment ratio are matched. The water pump is controlled to operate intermittently at the fourth water flow rate. Specifically, it operates at the fourth water flow rate for 8 to 12 seconds every 28 to 32 minutes, thereby allowing a small amount of steam to be intermittently introduced into the inner pot.

[0122] Please refer to it again. Figure 10 and Figure 11 In some embodiments of the present invention, before step S1, the following steps are further included:

[0123] Step S01: Obtain the running time required for the heating element to drop to the preset temperature. If the running time is less than the preset running time, determine that there is water in the water tank.

[0124] Step S02: Control the heating element to heat at a first preset power or a first power adjustment ratio, and control the water pump used to determine the amount of steam entering the inner pot to continue working at the current water flow rate.

[0125] Specifically, when there is water in the tank, the temperature of the composite heating plate drops rapidly; when there is no water in the tank, the temperature drops more slowly. The system uses the time required for the preset temperature to drop (i.e., the running time required to reach the preset temperature) to determine if there is water in the tank. If the running time is less than the preset running time, it is determined that there is water in the tank, and the steam rice cooker operates according to the steam cooking program. The controller controls the composite heating plate to heat at a first preset power (i.e., full power) or a first power adjustment ratio, and controls the water pump to continue operating at a first water flow rate. Compared to the cooking program with water in the tank, the operating power of the composite heating plate is relatively lower during the same cooking stage in the non-steam cooking program.

[0126] After obtaining the running time required for the heating element to drop to the preset temperature, if the running time is longer than the preset running time, it is determined that there is no water in the water tank, and the cooking program switches to a normal steam-free cooking program. The preset running time is a program-defined time.

[0127] In some embodiments, the second temperature sensor for detecting the temperature of the heating element is a snap-action thermostat. The snap-action thermostat is connected in series with the composite heating plate. When the temperature of the heating element reaches a first set temperature threshold, the snap-action thermostat disconnects, and the heating element of the composite heating plate is de-energized and stops heating. This allows the activation of the water pump to supply steam to the inner pot using the disconnection time of the snap-action thermostat, resulting in simple and precise control. The first set temperature threshold can be selected as 150℃ to 230℃. After the water pump starts, the water flow rate is the initial water flow rate, and the pump's power regulation ratio is the initial power regulation ratio, which matches the first power regulation ratio.

[0128] During the high-volume steam heating stage, steam enters the inner pot and fills the upper part of the inner pot. Most of the heat is absorbed by the food (such as rice water) in the inner pot, and a small portion of the heat is released through the exhaust valve. At this time, the temperature detected by the third temperature measuring element on the lid is the boiling point temperature.

[0129] The controller determines the water condition in the tank based on the time it takes for the snap-on thermostat to close. Specifically, after the snap-on thermostat opens, the composite heating element stops operating, and the water pump starts. If there is water in the tank, the water supplied to the pipes will carry away most of the heat, causing the composite heating element to cool down quickly. Therefore, the time it takes for the snap-on thermostat to close is relatively short. If there is no water in the tank, the composite heating element can only cool down naturally, which is slower, resulting in a longer time for the snap-on thermostat to close. Thus, the water condition in the tank can be determined based on the time it takes for the snap-on thermostat to close. This method only requires the existing second temperature sensor (i.e., the snap-on thermostat), eliminating the need for additional liquid level detection devices, simplifying the structure and saving costs.

[0130] Please refer to it again. Figure 10 and Figure 11In one embodiment of the present invention, before step S1, the method further includes:

[0131] Step S03: When the temperature of the heating element reaches the preset control temperature, control the heating power of the heating element to be reduced so that the reduced heating power and water flow rate are kept in balance.

[0132] Specifically, when there is a difference between the heating power and the preset heating power, or a difference between the water pump flow rate and the preset water flow rate, that is, when the heating power of the composite heating plate does not match the water flow rate of the water pump, the temperature detected by the second temperature measuring element (that is, the temperature of the heating element) reaches the preset control temperature, and the heating power is reduced so that the reduced heating power is balanced with the water flow rate at this time, thereby improving cooking efficiency.

[0133] Optionally, the second temperature sensing element is a snap-on thermostat, which will disconnect when the preset control temperature is reached. It should be noted that each time the temperature detected by the temperature sensor reaches the preset control temperature or each time the snap-on thermostat disconnects, the heating power of the composite heating plate is reduced accordingly.

[0134] The cooking control methods for different cooking programs of the steam rice cooker of the present invention will be described in detail below.

[0135] 1. The cooking program is for quick meals, and its cooking control method includes the following steps:

[0136] (1) Start the fast cooking program. After 10s to 32s of self-detection, control the composite heating plate to heat at full power so that the temperature of the composite heating plate rises rapidly.

[0137] (2) When the temperature of the composite heating plate detected by the second temperature measuring element reaches the first temperature setting threshold (selectable as 150℃~230℃), the water pump is controlled to start, and the water flow rate of the water pump is matched with the full power.

[0138] (3) Obtain the running time required for the composite heating plate to drop to the preset temperature. If the running time is less than the preset running time, it is determined that there is water in the water tank. The composite heating plate is controlled to continue heating at full power, and the water pump is controlled to work at the first water flow rate. If the running time is greater than the preset running time, it is determined that there is no water in the water tank, and the program is switched to ordinary steam-free cooking.

[0139] (4) When the second temperature measuring element reaches the preset temperature, the heating power of the heating element is reduced so that the reduced heating power and water flow rate are kept in balance.

[0140] (5) Large steam heating stage: control the composite heating plate to heat at the first preset power or the first power adjustment ratio, and control the water supply system to work at the first water flow rate.

[0141] (6) Small steam defoaming stage: When the temperature of the inner pot reaches the first preset temperature threshold (selectable as 90℃~98℃), the composite heating plate is controlled to heat with the second preset power or the second power adjustment ratio, and the water pump is controlled to work with the second water flow rate, wherein the second preset power is less than the first preset power, the second power adjustment ratio is less than the first power adjustment ratio, and the second water flow rate is less than the first water flow rate.

[0142] (7) No steam heating stage: When the temperature of the inner pot reaches the second preset temperature threshold (selectable as 98℃~105℃), the composite heating plate is controlled to heat with the third preset power or the third power adjustment ratio, and the water pump is turned off. The third preset power is less than the second preset power, the third power adjustment ratio is less than the second power adjustment ratio, and the second preset temperature threshold is greater than the first preset temperature threshold.

[0143] (8) Cooking Stage: When the temperature of the inner pot reaches the third preset temperature threshold (selectable from 126℃ to 135℃), the composite heating plate is controlled to heat at the sixth preset power or the sixth power ratio to maintain the temperature of the composite heating plate at a specific temperature, ensuring that the bottom of the rice does not burn or scorch. In other words, the specific temperature is the temperature that ensures that the bottom of the rice does not burn or scorch. If the temperature of the composite heating tube exceeds the specific temperature, the composite heating plate is controlled to stop heating, and the steam rice cooker enters the cooking stage. After maintaining the first preset cooking time (selectable from 5min to 10min) in the cooking stage, the cooking ends and enters the keep-warm state.

[0144] (9) Small steam volume supplementary cooking stage: After the preset cooking time (selectable as 1.8h~2.2h), the heating element is controlled to intermittently heat at the fifth preset power or the fifth power adjustment ratio, and the water pump is controlled to work intermittently at the fourth water flow rate to intermittently introduce steam into the inner pot.

[0145] Among them, the fifth preset power is less than the first preset power and the fifth preset power is greater than the second preset power, the fifth power adjustment ratio is less than the first power adjustment ratio and the fifth power adjustment ratio is greater than the second power adjustment ratio, the fourth water flow rate is less than the first water flow rate and the fourth water flow rate is greater than the second water flow rate.

[0146] It should be noted that in the quick cooking program, if the amount of steam emitted is not considered, the medium steam stage can be combined with the large steam stage, that is, the entire early cooking stage uses large steam for heating.

[0147] Of course, in some other embodiments, the quick cooking program also includes a medium steam stage, that is, between step (5) and step (6) there is also: (51) medium steam stage, after steam is discharged from the exhaust valve of the pot lid for 1 min to 2 min, switch to medium steam stage, that is, control the heating element of the inner pot to heat with the fourth preset power or the fourth power ratio, and control the water pump to work with the third water flow rate; wherein, the fourth preset temperature threshold is less than the first preset temperature threshold, the fourth preset power is less than the first preset power, and the fourth preset power is greater than the second preset power, the fourth power ratio is less than the first power ratio, and the fourth power ratio is greater than the second power ratio, the third water flow rate is less than the first water flow rate, and the third water flow rate is greater than the second water flow rate.

[0148] 2. The cooking program is for "Essence Rice". The difference between its cooking control method and that of the "Quick Rice" program is that: before step (5), it also includes: (41) when the temperature of the inner pot reaches the second temperature setting threshold (optional 50℃~70℃), the water pump is controlled to stop working, and the composite heating plate is controlled to intermittently heat at the seventh preset power or the seventh power ratio (optional 1 / 2~2 / 3) to maintain the temperature detected by the first temperature measuring element at the second temperature setting threshold. This stage lasts for the first preset time (optional 28min~32min). After the end, the cooking continues according to the cooking steps of the "Quick Rice" program.

[0149] 3. The cooking program is quick porridge. Since the presence or absence of water in the inner pot has a great influence on the first temperature measuring element, when cooking porridge, there is a lot of water in the inner pot and the steam lasts for a long time. Therefore, the main difference between the cooking control method of quick porridge and quick rice program is the difference in the duration of steam maintenance (i.e., steps (7)-(9)). Specifically, after step (6), the following steps are included: (7a) After the second preset time for continuous small steam bubble breaking (optional 28min~32min), the water pump is turned off and the composite heating plate is controlled to heat at the third preset power or the third power ratio. The third preset power is less than the second preset power, the third power ratio is less than the second power ratio, and the second preset temperature threshold is greater than the first preset temperature threshold. (8a) After the third preset time (optional 5min~10min), the cooking ends and the heat preservation mode is entered.

[0150] In the quick porridge program of the steam rice cooker of this invention, the small steam bubble-breaking time is relatively long, and the power adjustment ratio is relatively low during this stage. The intermittent steam injection plays a role in breaking the bubbles, so that the porridge can boil vigorously without overflowing.

[0151] 4. The cooking program is for reheated rice. Compared with a regular rice cooker, it is not necessary to add water to the inner pot. The cooking control method for reheated rice is different from that for quick rice. After step (5), it includes: (6b) During the small steam bubble breaking stage, when the temperature of the inner pot reaches the first preset temperature threshold (optional 98-105℃), the water pump is turned off and the composite heating plate is controlled to heat at the second preset power or the second power ratio, wherein the second preset power is less than the first preset power and the second power ratio is less than the first power ratio. (7b) After the fourth preset time (optional 5min~10min), the cooking ends and the rice enters the heat preservation stage.

[0152] Compared to ordinary reheated rice, the reheating program of the steam rice cooker of this invention significantly reduces the time spent using steam for reheating, and achieves better results.

[0153] This invention provides a cooking control method for a steam rice cooker, the steam rice cooker 100 comprising:

[0154] Clay pot 1;

[0155] Inner pot 2 is disposed inside the pot body 1;

[0156] The lid 3 can cover the pot body 1 and form a cooking cavity 2a with the inner pot 2;

[0157] The composite heating plate 4 includes a heating tube 41, a water pipe 42, and a heat-conducting medium 43 covering the heating tube 41 and the water pipe 42. The heat-conducting medium 43 is located below the inner pot 2 and in contact with the bottom wall of the inner pot 2. The water pipe 42 has a water inlet 421 and a steam outlet 422.

[0158] Water supply system 5 is connected to water inlet 421 and is used to supply water to water inlet 421;

[0159] The gas supply system 6 is connected to the gas outlet 422 and the cooking chamber 2a, and is used to introduce the steam generated in the water pipe 42 into the cooking chamber 2a.

[0160] It should be noted that the gas delivery system 6 here can be used to deliver either gas or liquid; optionally, the liquid is water.

[0161] The steam rice cooker 100 in the above embodiments can adjust the power of the heating element 41 and / or the water flow rate in the water pipe 42 to meet the needs of adding water and steam to the inner pot 2. For example, if water needs to be added before full-power heating, the water can be controlled to enter the cooking cavity 2a sequentially through the water supply system 5, the water pipe 42, and the steam supply system 6. When steam heating is required, the power of the heating element 41 and / or the water flow rate in the water pipe 42 are adjusted so that the steam output from the steam outlet 422 of the water pipe 42 is water steam, which can then enter the cooking cavity 2a from the steam supply system 6.

[0162] In some embodiments, a cooking control method for a steam rice cooker 100 is provided, the control method comprising the following steps:

[0163] Water addition process: Control the water supply system 5 to supply water to the water inlet 421 and control the heating power of the heating tube 41 so that water is output from the steam outlet 422. Control the steam supply system 6 to pass the water flowing out of the steam outlet 422 into the cooking cavity 2a.

[0164] Steam addition process: The water supply system 5 supplies water to the inlet 421 of the water pipe 42 and controls the heating power of the heating element 41 so that the steam output from the steam outlet 422 is water steam. The steam supply system 6 controls the steam flowing out of the steam outlet 422 to enter the cooking cavity 2a.

[0165] For cooking scenarios like boiling dumplings, where cold water needs to be added midway through cooking, or water needs to be injected into the ingredients before heating, the above control method can be used, which includes both water addition and steam addition processes throughout the cooking process.

[0166] In some specific embodiments, the water addition process can be performed either before or after the steam addition process.

[0167] For example, in the scenario of boiling dumplings, you can first perform the steaming process during the initial boiling process to quickly heat the water to a boil, and then perform the water adding process to make the cooked dumplings taste better.

[0168] Furthermore, this invention also proposes a storage medium storing a cooking control program for a steam rice cooker. When the cooking control program for the steam rice cooker is executed by a processor, it implements the relevant steps of any of the above embodiments of the cooking control method for the steam rice cooker.

[0169] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or system that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or system. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or system that includes that element.

[0170] The sequence numbers of the above embodiments of the present invention are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0171] Through the above description of the embodiments, those skilled in the art can clearly understand that the methods of the above embodiments can be implemented by means of software plus necessary general-purpose hardware platforms. Of course, they can also be implemented by hardware, but in many cases the former is a better implementation method. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium (such as ROM / RAM, magnetic disk, optical disk) as described above, and includes several instructions to cause a terminal device (which may be a mobile phone, computer, server, or network device, etc.) to execute the methods described in the various embodiments of the present invention.

[0172] The above description is merely an exemplary embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention specification and drawings under the technical concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

Claims

1. A steam rice cooker, characterized in that, The steam rice cooker includes: pot body; The inner pot is located inside the pot body; The lid can cover the pot body and form a cooking cavity with the inner pot; A heating element having a water inlet and a steam outlet for heating water entering through the water inlet and generating steam; A water supply system, connected to the water inlet, is used to supply water to the water inlet; A gas supply system, connected to the gas outlet and the cooking chamber, is used to introduce steam generated in the heating element into the cooking chamber; The first temperature measuring element is used to detect the temperature of the inner pot; The controller is electrically connected to the first temperature measuring element, the water supply system, and the heating element, respectively, and is used to adjust the heating power of the heating element and / or the water flow rate of the water supply system according to the temperature of the inner pot.

2. The steam rice cooker as described in claim 1, characterized in that, The heating element is a composite heating plate, which includes a heating tube, a water pipe, and a heat-conducting medium covering the heating tube and the water pipe. The heat-conducting medium is located below the inner pot and in contact with the bottom wall of the inner pot. The water pipe has the water inlet and the air outlet. The controller is electrically connected to the heating element and is used to adjust the heating power of the heating element according to the temperature of the inner pot.

3. The steam rice cooker as described in claim 1, characterized in that, The water conveyance system includes: Water tank; A water supply pipeline connects the outlet of the water tank and the inlet of the water tank; A water pump, wherein the water pump is installed on the water supply pipeline and is electrically connected to the controller; and / or, The gas transmission system includes: A nozzle is disposed on the pot lid and communicates with the cooking cavity; A gas supply line connects the gas outlet and the nozzle.

4. The steam rice cooker as described in any one of claims 1 to 3, characterized in that, The steam rice cooker also includes a second temperature measuring element, which is used to detect the temperature of the heating element; The controller is also electrically connected to the second temperature measuring element, and is used to determine whether there is water in the water supply system based on the temperature of the heating element, and to adjust the heating power of the heating element and / or the water flow rate of the water supply system based on the temperature of the heating element so that the heating power and the water flow rate are matched.

5. A cooking control method for a steam rice cooker, characterized in that, The steam rice cooker includes the steam rice cooker according to any one of claims 1 to 4, and the cooking control method includes the following steps: S1: Control the heating element of the inner pot to heat at a first preset power or a first power adjustment ratio, and control the water supply system to operate at a first water flow rate; S2: After step S1, when the temperature of the inner pot reaches the first preset temperature threshold, the heating element of the inner pot is controlled to heat at the second preset power or the second power adjustment ratio, and the water pump is controlled to work at the second water flow rate, wherein the second preset power is less than the first preset power, the second power adjustment ratio is less than the first power adjustment ratio, and the second water flow rate is less than the first water flow rate. S3: After step S2, when the temperature of the inner pot reaches the second preset temperature threshold, the heating element of the inner pot is controlled to heat at the third preset power or the third power adjustment ratio, and the water pump is turned off, wherein the third preset power is less than the second preset power, the third power adjustment ratio is less than the second power adjustment ratio, and the second preset temperature threshold is greater than the first preset temperature threshold.

6. The cooking control method for a steam rice cooker as described in claim 5, characterized in that, Between step S1 and step S2, the following also applies: S11a: When the temperature of the inner pot reaches the fourth preset temperature threshold, control the heating element of the inner pot to heat with the fourth preset power or the fourth power adjustment ratio, and control the water pump to work with the third water flow rate. Wherein, the fourth preset temperature threshold is less than the first preset temperature threshold, the fourth preset power is less than the first preset power and greater than the second preset power, the fourth power regulation ratio is less than the first power regulation ratio and greater than the second power regulation ratio, and the third water flow rate is less than the first water flow rate and greater than the second water flow rate; or, Between step S1 and step S2, the following also applies: S11b: When the temperature of the pot lid reaches the boiling point and continues for a set time, control the heating element of the inner pot to heat at the fourth preset power or the fourth power ratio, and control the water pump to operate at the third water flow rate. Among them, the fourth preset power is less than the first preset power and the fourth preset power is greater than the second preset power, the fourth power adjustment ratio is less than the first power adjustment ratio and the fourth power adjustment ratio is greater than the second power adjustment ratio, and the third water flow rate is less than the first water flow rate and the third water flow rate is greater than the second water flow rate.

7. The cooking control method for a steam rice cooker as described in claim 5, characterized in that, After step S3, the following is also included: S4: After the preset cooking time, control the heating element to heat intermittently at the fifth preset power or the fifth power adjustment ratio, and control the water pump to work intermittently at the fourth water flow rate to intermittently introduce steam into the inner pot. Among them, the fifth preset power is less than the first preset power, the fifth power adjustment ratio is less than the first power adjustment ratio, and the fourth water flow rate is less than the first water flow rate.

8. The cooking control method for a steam rice cooker as described in claim 5, characterized in that, Before step S1, the following are also included: S01: Obtain the running time required for the heating element to drop to the preset temperature. If the running time is less than the preset running time, determine that there is water in the water tank. S02: Control the heating element to heat at a first preset power or a first power adjustment ratio, and control the water pump used to determine the amount of steam introduced into the inner pot to continue working at the current water flow rate.

9. The cooking control method for a steam rice cooker as described in any one of claims 5 to 8, characterized in that, Before step S1, the following are also included: S03: When the temperature of the heating element reaches the preset control temperature, the heating power of the heating element is reduced so that the reduced heating power and water flow rate are kept in balance.

10. A cooking control method for a steam rice cooker, characterized in that, The steam rice cooker includes: pot body; The inner pot is located inside the pot body; The lid can cover the pot body and form a cooking cavity with the inner pot; A composite heating plate, comprising a heating element, a water pipe, and a heat-conducting medium covering the heating element and the water pipe, wherein the heat-conducting medium is located below the inner pot and in contact with the bottom wall of the inner pot, and the water pipe has a water inlet and a steam outlet; A water supply system, connected to the water inlet, is used to supply water to the water inlet; A gas supply system, connected to the gas outlet and the cooking chamber, is used to introduce steam generated in the water pipe into the cooking chamber; The control method includes the following steps: Water addition process: Control the water supply system to supply water to the water inlet, and control the heating power of the heating element so that water is output from the steam outlet, and control the steam supply system to introduce the water flowing from the steam outlet into the cooking cavity; Steam addition process: The water supply system is controlled to supply water to the inlet of the water pipe, and the heating power of the heating element is controlled so that water steam is output from the steam outlet. The steam supply system is controlled to introduce the water steam flowing from the steam outlet into the cooking cavity.

11. The cooking control method according to claim 10, characterized in that, The steam heating process is performed after the water heating process.

12. A storage medium, characterized in that, The storage medium stores a cooking control program for a steam rice cooker, which, when executed by a processor, implements the steps of the cooking control method for a steam rice cooker as described in any one of claims 5 to 11.

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