Steam rice cooker, cooking control method thereof and storage medium

Abstract

The invention discloses a steam rice cooker, a cooking control method thereof and a storage medium, and relates to the technical field of household appliances, the method comprises the following steps: controlling a heating piece of an inner pot to heat at a first preset power; under the condition that the temperature of the heating piece reaches a set heating temperature threshold value, steam is controlled to be introduced into the inner pot; under the condition that steam is exhausted from an exhaust valve of the cooker cover, the temperature value of the cooker cover temperature detection piece at the moment is obtained and serves as a first temperature; controlling power adjusting parameters of the heating element in the boiling stage according to the first temperature; according to the technical scheme, the cooking efficiency of the steam rice cooker can be improved, and meanwhile the risk of foam overflow is reduced.

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] Current rice cookers use bottom heating in the inner pot. During the heating process, the temperature of the lid temperature sensor is monitored. Only when the temperature rises to a certain value and is maintained for a certain period of time can the boiling point be identified. Adjusting the operating power of the heating element based on the boiling point at this time may lead to foam overflow. Alternatively, to prevent foam overflow, the operating power of the heating element is adjusted based on the boiling point when the temperature of the lid temperature sensor is about 10 degrees away from the boiling point. This will prolong the cooking time and reduce the cooking efficiency. Summary of the Invention

[0003] The main objective of this invention is to provide a steam rice cooker and its cooking control method and storage medium, which aims to improve cooking efficiency while reducing the risk of foam overflow.

[0004] To achieve the above objectives, the present invention proposes a cooking control method for a steam rice cooker, the cooking control method comprising the following steps:

[0005] S1: Control the heating element of the inner pot to heat at a first preset power;

[0006] S2: When the temperature of the heating element reaches the set heating temperature threshold, control the introduction of steam into the inner pot;

[0007] S3: Under the condition that steam is discharged from the exhaust valve of the pot lid, obtain the temperature value of the pot lid temperature detection element at this time, and use it as the first temperature;

[0008] S4: Control the power adjustment parameters of the heating element during the boiling stage according to the first temperature.

[0009] In one embodiment, S4: controlling the power adjustment parameters of the heating element during the boiling stage according to the first temperature includes the following steps:

[0010] The first operating power of the heating element during the boiling stage is controlled according to the first temperature, and the first operating power is positively correlated with the first temperature.

[0011] In one embodiment, once the first temperature is achieved, the flow of steam into the inner pot is stopped;

[0012] S4: Controlling the power adjustment parameters of the heating element during the boiling stage according to the first temperature includes the following steps:

[0013] S41: After stopping the supply of steam to the inner pot, when the temperature value of the lid temperature detection element rises to a value that is less than a preset value, steam is supplied to the inner pot and the heating element is controlled to operate at a first operating power, which is less than a first preset power.

[0014] In one embodiment, S41: Before the step of controlling the introduction of steam into the inner pot and controlling the heating element to operate at a first operating power, the following step is further included:

[0015] S40: After stopping the supply of steam to the inner pot, control the heating element to operate at the second operating power;

[0016] The second operating power is less than the first operating power.

[0017] In one embodiment, after step S41: controlling the introduction of steam into the inner pot and controlling the heating element to operate at a first operating power, the method further includes:

[0018] S42: When the temperature of the inner pot reaches the first preset temperature threshold, control to stop the steam supply to the inner pot and control the heating element to operate at the third operating power.

[0019] The third operating power is less than the second operating power.

[0020] In one embodiment, after controlling the cessation of steam supply to the inner pot and controlling the heating element to operate at a third power, the method further includes:

[0021] S43: When the temperature of the inner pot reaches the second preset temperature threshold, control the heating element to operate at the fourth operating power;

[0022] Among them, the second preset temperature threshold is greater than the first preset temperature threshold, and the fourth operating power is less than the third operating power.

[0023] In one embodiment, S2: After controlling the introduction of steam into the inner pot when the temperature of the heating element reaches a set heating temperature threshold, the method further includes:

[0024] S24: Obtain the temperature value of the pot lid temperature detector at the current time every first preset time interval, and use it as the first current temperature;

[0025] S25: If the first current temperature is less than the temperature value of the lid temperature detection element at the previous moment, control to stop the steam from being introduced into the inner pot.

[0026] In one embodiment, S25: after the step of controlling the cessation of steam supply to the inner pot if the first current temperature is lower than the temperature value of the lid temperature detector at the previous moment, the method further includes:

[0027] S26: Obtain the temperature value of the pot lid temperature detector at the current time every second preset time interval, and use it as the second current temperature;

[0028] S27: If the second current temperature is greater than or equal to the temperature value of the lid temperature detection element at the previous moment, control to continue to introduce steam into the inner pot.

[0029] In one embodiment, S2: After controlling the introduction of steam into the inner pot when the temperature of the heating element reaches a set heating temperature threshold, the method further includes:

[0030] S21: 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.

[0031] S22: Control the heating element to continue operating at the first preset power, and control the water pump used to determine the amount of steam introduced into the inner pot to continue operating at the current water flow rate.

[0032] In one embodiment, S2: After controlling the introduction of steam into the inner pot when the temperature of the heating element reaches a set heating temperature threshold, the method further includes:

[0033] S23: When the temperature of the heating element temperature detection element reaches the preset control temperature, the operating power of the heating element is reduced so that the reduced operating power and the water flow of the water pump are kept in balance.

[0034] The present invention also proposes a steam rice cooker, the steam rice cooker comprising:

[0035] pot body;

[0036] The inner pot is located inside the pot body;

[0037] A lid is placed on the pot body and surrounds the inner pot to form a cooking cavity. The lid is equipped with an exhaust valve that communicates with the cooking cavity to release steam from the cooking cavity.

[0038] A heating element is disposed at the bottom of the inner pot. The heating element has a water inlet and a steam outlet for heating the water entering through the water inlet and generating steam.

[0039] A water supply system, connected to the water inlet, is used to supply water to the water inlet;

[0040] A gas supply system, connected to the gas outlet and the cooking cavity, is used to introduce the steam generated in the heating element into the inner pot;

[0041] A pot lid temperature detection element is used to detect the temperature of the pot lid;

[0042] The control device is electrically connected to the lid temperature detection element, the heating element and the water supply system respectively. The control device includes a memory, a processor and a cooking control program for the steam rice cooker stored in the memory and executable on the processor. When the cooking control program for the steam rice cooker is executed by the processor, it implements the steps of the cooking control method for the steam rice cooker as described above.

[0043] 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; and / or,

[0044] The water conveyance system includes:

[0045] Water tank;

[0046] A water supply pipeline connects the outlet of the water tank and the inlet of the water tank;

[0047] A water pump is installed on the water supply pipeline and electrically connected to the control device; and / or,

[0048] The gas transmission system includes:

[0049] A nozzle is disposed on the pot lid and communicates with the cooking cavity;

[0050] A gas supply line connects the gas outlet and the nozzle.

[0051] 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.

[0052] This invention provides a cooking control method for a steam rice cooker. In the early stages of cooking, the method controls the heating element of the inner pot to heat at a first preset power. Once the inner pot reaches a set heating temperature threshold, steam is introduced into the inner pot. When steam is emitted from the vent valve on the lid, the temperature value of the lid temperature sensor is obtained and used as the first temperature, which is the boiling point temperature. The power adjustment parameters of the heating element during the boiling stage are controlled based on this first temperature. This method identifies the boiling point temperature early in the cooking process, allowing for advance determination of the cooking procedure. Adjusting the heating element's power only when the cooking process approaches the boiling point effectively improves cooking efficiency and significantly reduces the risk of foam overflow. Attached Figure Description

[0053] 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.

[0054] Figure 1 This is a schematic diagram of the structure of an embodiment of the steam rice cooker provided by the present invention;

[0055] 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;

[0056] Figure 3 for Figure 1 A cross-sectional view of a steam rice cooker from one perspective;

[0057] Figure 4 for Figure 1 A cross-sectional view of a steam rice cooker from another perspective;

[0058] Figure 5 for Figure 1 A cross-sectional structural diagram of a steam rice cooker from another perspective;

[0059] Figure 6 for Figure 1 A partial structural diagram of a steam rice cooker from another perspective;

[0060] 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.

[0061] Figure 8 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 9A schematic flowchart of an embodiment of the cooking control method for a steam rice cooker provided by the present invention;

[0063] Figure 10 A detailed flowchart of step S4 in the cooking control method of the steam rice cooker provided by the present invention;

[0064] Figure 11 This is a partial flowchart illustrating another embodiment of the cooking control method for a steam rice cooker provided by the present invention.

[0065] Explanation of icon numbers:

[0066] 100. Steam Rice Cooker; 1. Cooker Body; 2. Inner Pot; 2a. Cooking Chamber; 21. Inner Pot Temperature Detector; 3. Cooker Lid; 31. Exhaust Valve; 32. Nozzle; 33. Cooker Lid Temperature Detector; 4. Composite Heating Plate; 41. Heating Element; 42. Water Pipe; 421. Water Inlet; 422. Steam Outlet; 43. Heat Transfer Medium; 44. Heating Element Temperature Detector; 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.

[0067] 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

[0068] 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.

[0069] 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.

[0070] 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.

[0071] This invention proposes a steam rice cooker 100.

[0072] Please see Figures 1 to 6 In one embodiment of the steam rice cooker 100 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 cooker lid temperature detection element 33, and a control device. The inner pot 2 is disposed inside the cooker body 1; the cooker lid 3 covers the cooker body 1 and, together with the inner pot 2, forms a cooking cavity 2a. The cooker lid 3 is provided with an exhaust valve 31 communicating with the cooking cavity 2a for venting steam from the cooking cavity 2a; the heating element has a water inlet 421 and a steam outlet. 422 is used to heat the water entering through the inlet 421 and generate steam; the water supply system 5 is installed on the pot body 1 and connected to the inlet 421, and is used to supply water to the inlet 421; the steam supply system 6 is installed on the pot body 1 and connected to the steam outlet 422 and the cooking cavity 2a, and is used to pass the steam generated in the heating element into the inner pot 2; the pot lid temperature detection element 33 is used to detect the temperature of the pot lid 3; the control device is electrically connected to the pot lid temperature detection element 33, the heating element and the water supply system 5 respectively.

[0073] 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 a water inlet 421 and a steam outlet 422 connecting to the steam generation channel. Water enters the steam generation channel through the water inlet 421. Under the heating action of the heating element, the water in the steam generation channel turns into steam, which flows out through the steam 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 water inlet 421 and is used to transport water to the water inlet 421 and into the steam generation channel. The steam supply system 6 is connected to the steam outlet 422 and the cooking cavity 2a. The water entering the steam generation channel turns into steam under the heating action of the heating element, and the steam then flows out through the steam outlet 422. The steam is then transported to the inner pot 2 through the steam supply system 6. Both the water supply system 5 and the gas supply system 6 can include supply pipes, supply equipment, valves, or other configurations, which are not limited here, as long as they can serve the function of supplying water and supplying steam. The lid temperature detection element 33 can be selected as a temperature sensor, which can be an NTC temperature sensor, and can be set on the side of the lid 3 facing the inner pot 2 to detect the temperature of the lid 3. The control device is electrically connected to the lid temperature detection element 33, the heating element, and the water supply system 5. The electrical connection can be a wire connection. The control device is used to receive the temperature value detected by the lid temperature detection element 33, control the heating operation of the heating element, and control the water supply system 5. For example, the control device can control the heating element to heat at a certain power, or the control device can control the water supply system 5 to supply water to the water inlet 421 of the heating element so that the water is heated by the heating element to generate steam and the steam is delivered to the inner pot 2; or the control device can control the water supply system 5 to stop supplying water to the water inlet 421 of the heating element so as to stop supplying steam to the inner pot 2; or the control device can control the specific operation of the cooking control method of the steam rice cooker 100.

[0074] In this embodiment of the invention, the control device includes a processor (e.g., a CPU) and a memory. The processor and the memory communicate with each other via a communication bus. The memory can be high-speed RAM or non-volatile memory, such as a disk drive; alternatively, the memory can be a storage device independent of the aforementioned processor.

[0075] The memory, which is a computer storage medium, may include the cooking control program of the steam rice cooker 100.

[0076] The processor can be used to call the cooking control program of the steam rice cooker 100 stored in the memory and execute the relevant steps of the cooking control method of the steam rice cooker 100 in the following embodiments.

[0077] 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, and is used to heat the inner pot 2 by means of heat conduction through the outer wall of the inner pot 2. That is, the present invention uses the heating element to heat the inner pot 2 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.

[0078] Furthermore, in one embodiment, the steam rice cooker 100 also includes an inner pot temperature detection element 21 for detecting the temperature of the inner pot. The inner pot temperature detection element 21 is electrically connected to the control device, and the control device can adjust the operating power of the heating element and / or the water flow rate of the water supply system 5 according to the temperature value detected by the inner pot temperature detection element 21.

[0079] 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 inner pot temperature detection 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 inner pot temperature detection 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.

[0080] Please refer to 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.

[0081] Specifically, the heating element is a composite heating plate 4, roughly disc-shaped, and the heating tube 41 can be a ring-shaped 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 reach cooking temperature, 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 4121 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. Specifically, the heat-conducting medium 43 can be 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. Furthermore, the composite heating plate 4 is easy to assemble and securely installed.

[0082] 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.

[0083] 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; the water pump 53 is installed on the water supply pipeline 52 and is electrically connected to the control device.

[0084] 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 6As 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 is electrically connected to the control device via a wire, so that the control device can adjust the water flow rate of the water pump 53 according to the temperature of the inner pot 2, specifically by adjusting the power ratio of the water pump 53 to adjust its water flow rate.

[0085] 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 lid 3 and connected to the cooking chamber 2a; the gas supply pipe 61 is connected to the gas outlet 422 and the nozzle 32.

[0086] 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 cavity 2a. The two ends of the gas supply pipe 61 are connected to the nozzle 32 and the gas outlet of the water pipe 42, respectively. Thus, the steam generated in the water pipe 42 can enter the inner pot 2 in sequence through the gas outlet 422, the gas supply pipe 61 and the nozzle 32.

[0087] 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 the inner pot 2 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.

[0088] 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 inner pot 2, while preventing the high-temperature steam from flowing back.

[0089] 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.

[0090] Please see Figure 7 and Figure 8 In one embodiment of the present invention, the steam rice cooker 100 further includes a heating element temperature detection element 44, which is used to detect the temperature of the heating element; the control device is also electrically connected to the heating element temperature detection element 44, and is used to determine whether there is water in the water supply system 5 according to the temperature of the heating element, and to adjust the operating power of the heating element and / or the water flow rate of the water supply system 5 according to the temperature of the heating element so that the operating power and the water flow rate are matched.

[0091] A heating element temperature sensor 44 can be optionally installed on the heating element for real-time temperature detection. When the heating element is a composite heating plate 4, the heating element temperature sensor 44 can be installed in the steam area of ​​the water pipe 42 of the composite heating plate 4, corresponding to the position of the heating tube 41. The steam area refers to the area between the phase change point and the steam outlet 422 in the water pipe 42, which is the area where high-temperature steam is generated. Installing the heating element temperature sensor 44 in the steam area of ​​the water pipe 42 corresponds to the high-temperature area for both water-based and waterless cooking. Temperature detection in this area 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 installed in the water inlet area, its detection temperature will be relatively low, failing to meet the temperature requirements for waterless cooking. Furthermore, placing the heating element temperature sensor 44 close to the heating tube 41 allows it to detect the temperature and react promptly. The heating element temperature detection element 44 is electrically connected to the control device via a connecting wire. Thus, the control device 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 heating element temperature detection element 44. Specifically, when there is water in the water tank 51, the temperature of the composite heating plate 4 will drop rapidly; while when there is no water in the water tank 51, the temperature of the composite heating plate 4 will drop more slowly. Therefore, the time difference of temperature drop can be used to determine whether there is water in the water tank 51.

[0092] Furthermore, the control device can adjust the operating 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 detected by the heating element temperature sensor 44 to ensure that the operating power and water flow rate are matched. Specifically, when the operating power differs from the preset operating power or the water flow rate differs from the preset water flow rate, resulting in a mismatch between the operating power and water flow rate, the heating element temperature sensor 44 reaches the controlled temperature. At this time, the operating power or water flow rate can be adjusted to maintain a balance between the adjusted operating power and water flow rate. In this invention, the preset operating power refers to the operating power of the composite heating plate when the operating power and water flow rate are balanced, and the preset water flow rate refers to the water flow rate of the water pump when the operating power and water flow rate are balanced. Specifically, maintaining a balance between the operating power and water flow rate in this invention means that the temperature detected by the second temperature sensor 44 of the heating element is not higher than the controlled temperature under the specified operating power and water flow rate.

[0093] Optionally, when the temperature detection element 44 of the heating element reaches the controlled temperature, the control device controls the reduction of the operating power so that the reduced operating power is balanced with the water flow.

[0094] Among them, the heating element temperature detection element 44 can be a temperature sensor or a temperature controller (such as a snap-on temperature controller), which is not limited here.

[0095] Please see Figure 7 In one embodiment, the temperature sensing element 44 of the heating element is a snap-action temperature controller. A snap-action temperature controller is a mechanical temperature control device that uses a bimetallic strip as a 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 does not rely on electronic components or software to control the temperature, and has advantages such as high accuracy, high reliability, and long lifespan.

[0096] 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 introduce water into the water pipe 42 of the composite heating plate 4. During this process, the operating power of the heating element 41 of the composite heating plate 4 is not adjusted. 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 drop, that is, 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 means that the temperature of the composite heating plate 4 has dropped. 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, under the cyclic action of the first and second set values, the temperature of the composite heating plate 4 can be kept from being too high, while 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 control device, 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.

[0097] Furthermore, when the operating power of the heating element 41 of the composite heating plate 4 does not match the water flow rate of the water pump, the first setting value is the preset control temperature. That is, when the temperature detected by the heating element temperature detection element reaches the preset control temperature (i.e., the first setting value), the sudden-action thermostat is disconnected, controlling the reduction of the operating power of the heating element. During this process, the water flow rate of the water pump is not adjusted. When the reduced operating power and water flow rate are balanced, the sudden-action thermostat is closed and powered on. After being powered on, the heating element 41 of the composite heating plate 4 continues to heat at the reduced operating power.

[0098] Furthermore, the control device can also obtain the time from the opening to the closing of the snap-on thermostat and determine the water condition in the water tank 51 based on the time. Specifically, after the snap-on thermostat opens, the composite heating plate 4 stops operating. At this time, water is supplied through the water pump 53 and the water pipe 42. If there is water in the water tank 51, the water in the supply pipe 42 will carry away most of the heat, causing the composite heating plate 4 to cool down quickly. As a result, the time from the opening to the closing of the snap-on thermostat is relatively short. If there is no water in the water tank 51, the composite heating plate 4 can only cool down naturally, and its cooling rate is slower. As a result, the time from the opening to the closing of the snap-on thermostat is relatively long. Therefore, the water condition in the water tank 51 can be determined based on the time from the opening to the closing of the snap-on thermostat. This method only requires the use of the existing heating element temperature detection element 44 and does not require the addition of an additional liquid level detection device, which simplifies the structure and saves costs.

[0099] Please see Figure 8 In other embodiments of the present invention, the heating element temperature detection element 44 is a temperature sensor. The temperature sensor can transmit a signal to the control device when the temperature of the composite heating plate 4 reaches a first set value. When the control device 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.

[0100] Of course, the temperature sensor can transmit a signal to the control device 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 reduction of the operating power to match the water flow, ensuring that the reduced operating power and water flow are kept in balance.

[0101] This 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.

[0102] Please refer to Figure 9 In one embodiment of the present invention, the cooking control method of the steam rice cooker includes the following steps:

[0103] Step S1: Control the heating element of the inner pot to heat at a first preset power.

[0104] Specifically, the first preset power can be the operating power of the composite heating plate in the early stage of cooking in the steam rice cooker, which can be selected as full-power heating to make the temperature of the composite heating plate rise rapidly. That is, in the early stage of cooking, the control device controls the heating element in the composite heating plate to heat at full power.

[0105] Step S2: When the temperature of the heating element reaches the set heating temperature threshold, control the introduction of steam into the inner pot.

[0106] Specifically, in some cases, the heating element temperature detection device detects the temperature of the composite heating plate in real time and transmits the detected temperature value signal to the control device. The control device receives the detected temperature value and compares it with the pre-stored set heating temperature threshold. When the temperature value detected by the heating element temperature detection device reaches the set heating temperature threshold, the control device controls the water pump to start. The water pump delivers water to the water pipe of the composite heating plate through the water supply pipeline and the water inlet. The water in the water pipe evaporates under the heating action of the heating element to generate high-temperature steam. The high-temperature steam is then introduced into the inner pot through the steam outlet, the steam supply pipeline and the nozzle.

[0107] It should be noted that the heating temperature threshold can be preset or optional, and the heating temperature threshold can be set to 150℃~230℃.

[0108] In some embodiments, the heating element temperature detection element is a snap-action thermostat, which is connected in series with the composite heating plate. When the temperature of the heating element reaches the set heating 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 disconnection time of the snap-action thermostat to be used to control the start-up of the water pump to deliver steam to the inner pot, resulting in simple and precise control.

[0109] Step S3: Under the condition that steam is discharged from the exhaust valve of the pot lid, obtain the temperature value of the pot lid temperature detection element at this time, and use it as the first temperature.

[0110] Specifically, during the full-power heating stage, steam enters the inner pot and fills its upper layer. Most of the heat is absorbed by the food (such as rice water) inside the inner pot, while a small portion is released through the vent valve. The state of steam venting from the vent valve on the lid can be determined by a set time. This set time is the time from when the heating element of the composite heating plate starts heating at full power until steam begins to be released from the vent valve. When the composite heating plate is heating at full power, the operating power is constant, so the set time should also be constant, which can be determined through experimental testing. The first temperature value is the temperature value detected by the lid temperature sensor when steam is being released from the vent valve on the lid.

[0111] In some embodiments, when the running time after the water pump starts is greater than or equal to the set running time, the temperature value detected by the lid temperature sensor tends to stabilize. That is, the set running time is the time it takes for the temperature value of the lid temperature sensor to stabilize, which can be selected as 5 to 6 minutes. The temperature value of the lid temperature sensor at this time is then obtained, and this temperature value is the first temperature. This operation allows for more accurate identification of the boiling point temperature, thereby more effectively improving cooking efficiency and reducing the risk of foam overflow.

[0112] Of course, in some other embodiments, the temperature value of the lid temperature sensor is acquired at regular intervals (optionally 2-3 seconds). If the absolute value of the difference between the current and previous lid temperature values ​​is less than a set difference (optionally 0-1), it indicates that the lid temperature sensor has stabilized, and the current temperature value is taken as the first temperature. This operation allows for more accurate identification of the boiling point temperature, thereby improving cooking efficiency and reducing the risk of foam overflow.

[0113] Step S4: Adjust the power parameters of the heating element during the boiling stage according to the first temperature.

[0114] Specifically, the control device can pre-store a table corresponding to the boiling point and the operating power of the heating element. After receiving a first temperature, the control device determines the first operating power corresponding to the first temperature based on the table. In some embodiments, the first operating power and the first temperature are positively correlated, and the control device controls the heating element of the composite heating plate to operate at the first operating power based on the first temperature. In this way, the boiling point value is identified in the early stage of cooking, and the operating power of the heating element is adjusted during the boiling stage, greatly reducing the risk of foam overflow.

[0115] It should be noted that the boiling point temperature varies with altitude. That is, the boiling point temperature value identified in the early stage of cooking is the boiling point temperature value corresponding to the altitude of the steam rice cooker. This identified boiling point temperature value will vary at different altitudes.

[0116] This invention provides a cooking control method for a steam rice cooker. In the early stages of cooking, the method controls the heating element of the inner pot to heat at a first preset power. Once the temperature of the heating element reaches a set heating temperature threshold, steam is introduced into the inner pot. When steam is emitted from the vent valve of the lid, the temperature value of the lid temperature sensor is obtained and used as the first temperature, which is the boiling point temperature. The power adjustment parameters of the heating element during the boiling stage are controlled based on this first temperature. This method identifies the boiling point temperature early in the cooking process, allowing for advance determination of the cooking procedure. Adjusting the operating power only when the cooking process approaches the boiling point effectively improves cooking efficiency and significantly reduces the risk of foam overflow.

[0117] Furthermore, based on the above embodiments, please refer to... Figure 10 In one embodiment of the present invention, after obtaining the first temperature, the steam supply to the inner pot is stopped; step S4 includes:

[0118] Step S41: After stopping the supply of steam to the inner pot, when the temperature value of the lid temperature detector rises to a value that is less than the first temperature, the supply of steam to the inner pot is controlled, and the heating element is controlled to operate at a first operating power, which is less than the first preset power.

[0119] Specifically, in one embodiment, after obtaining the first temperature, the control device shuts off the water pump, stopping the flow of steam into the inner pot, causing the temperature of the inner pot to drop below the first temperature (i.e., the boiling point temperature). Then, the inner pot is heated solely by the composite heating plate through heat conduction from the outer wall of the inner pot, raising its temperature. Simultaneously, the temperature value of the lid temperature sensor gradually increases. When the temperature value of the lid temperature sensor rises to a level where the difference between it and the first temperature reaches a preset difference (which can be 0-1), the control device turns on the water pump to supply steam into the inner pot, while simultaneously reducing the operating power of the composite heating plate. This means the composite heating plate operates at a first operating power, which is less than the full power (i.e., the first preset power).

[0120] In this embodiment, steam supply is stopped upon detecting the boiling point, causing the temperature of the lid temperature sensor to drop below the boiling point. Then, only the composite heating plate heats the inner pot to raise its temperature. When the boiling point is reached again, the power adjustment parameters of the composite heating plate during the boiling stage are controlled based on the correlation between the boiling point and operating power. This allows for precise identification of the boiling point temperature, effectively enabling early determination of the cooking program. Adjusting the operating power only when the cooking program approaches the boiling point significantly improves cooking efficiency and greatly reduces the risk of foam overflow. Simultaneously, the water pump is activated, introducing steam into the inner pot to break up bubbles, further reducing the risk of foam overflow.

[0121] Furthermore, based on the above embodiments, please refer to... Figure 10 In one embodiment of the present invention, the following steps are included before step S41:

[0122] S40: After stopping the supply of steam to the inner pot, control the heating element to operate at the second operating power;

[0123] The second operating power is less than the first operating power.

[0124] Specifically, after the water pump is turned off (i.e., steam is no longer supplied to the inner pot), the control device adjusts the operating power of the composite heating plate to a lower level, operating at a second power that is less than the first power. Since the first power is less than the full power, the second power is also less than the full power. Because there is no need to supply steam to the inner pot after the water pump is turned off, the composite heating plate only needs to heat the inner pot through heat conduction from the outer wall of the inner pot, without heating water to generate steam. Therefore, the operating power of the composite heating plate is relatively low, hence the first power is less than the full power.

[0125] The steam rice cooker of the present invention introduces different amounts of steam at different cooking stages, which can speed up the cooking process and improve cooking efficiency.

[0126] Please refer to it again. Figure 10 In one embodiment, the following step is included after step S41:

[0127] S42: When the temperature of the inner pot reaches the first preset temperature threshold, control to stop the steam supply to the inner pot, and control the heating element to operate at the third operating power.

[0128] The third operating power is less than the second operating power.

[0129] Step S42 is the steam-free heating stage, which makes the temperature more uniform throughout the composite heating plate. As the cooking process proceeds, the temperature of the inner pot gradually rises. When the temperature detected by the inner pot temperature sensor (i.e., the temperature of the inner pot) reaches the first preset temperature threshold, the water pump is shut off to stop the steam from entering the inner pot; simultaneously, the operating power of the composite heating plate is reduced to a third operating power, which is lower than the second operating power. The first preset temperature threshold can be selected as 98℃~105℃.

[0130] In this embodiment, the operating power of the heating element is reduced during the heating stage when there is no steam, which can speed up the cooking process and improve cooking efficiency.

[0131] Please refer to it again. Figure 10 In one embodiment, after step S42, the method further includes:

[0132] S43: When the temperature of the inner pot reaches the second preset temperature threshold, control the heating element to operate at the fourth operating power;

[0133] Among them, the second preset temperature threshold is greater than the first preset temperature threshold, and the fourth operating power is less than the third operating power.

[0134] Step S43 is the rice-cooking stage of the quick rice program. As the program progresses, the temperature of the inner pot gradually rises. When the temperature of the inner pot reaches the second preset temperature threshold, the second preset temperature threshold is greater than the first preset temperature threshold. The second temperature threshold can be selected as 126℃~135℃. At this time, the operating power of the composite heating plate is reduced, that is, the composite heating plate is controlled to operate at the fourth operating power, which is less than the third operating power.

[0135] In this embodiment, the operating power of the heating element is further reduced during the simmering stage of the quick rice program, which can ensure that the bottom of the rice in the inner pot does not burn or scorch.

[0136] Please see Figure 11 In one embodiment of the present invention, after step S2, the method further includes:

[0137] S21: 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.

[0138] S22: Control the heating element to continue operating at the first preset power, and control the water pump used to determine the amount of steam to be introduced into the inner pot to continue operating at the current water flow rate.

[0139] 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 this time difference in temperature drop to the preset temperature (i.e., the running time required to drop to 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 operate at the first preset power (i.e., full power) and controls the water pump to continue operating at the first water flow rate, which matches the first preset power. If the running time is greater than the preset running time, it is determined that there is no water in the tank, and the cooking program switches to a normal no-steam cooking program. The preset running time is a pre-set program value. 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 no-steam cooking program.

[0140] In some embodiments, the heating element temperature detection device is a snap-action thermostat, which is connected in series with the composite heating plate. The controller determines the water condition in the tank based on the time it takes for the snap-action thermostat to close from open to closed. Specifically, after the snap-action thermostat opens, the composite heating plate stops operating, and the water pump starts. If there is water in the tank, the water supplied to the water pipe will carry away most of the heat, causing the composite heating plate to cool down quickly. Therefore, the time it takes for the snap-action thermostat to close from open to closed is relatively short. If there is no water in the tank, the composite heating plate can only cool down naturally, and its cooling rate is slower. Therefore, the time it takes for the snap-action thermostat to close from open to closed is relatively long. Thus, the water condition in the tank can be determined based on the time it takes for the snap-action thermostat to close from open to closed. This method only requires the use of existing heating element temperature detection devices (i.e., snap-action thermostats) and does not require additional liquid level detection devices, simplifying the structure and saving costs.

[0141] Please refer to it again. Figure 11 In one embodiment of the present invention, after step S2, the method further includes:

[0142] S23: When the temperature of the heating element temperature detection element reaches the preset control temperature, the operating power of the heating element is reduced so that the reduced operating power and the water flow of the water pump are kept in balance.

[0143] Specifically, during normal heating, the operating power of the composite heating element and the water flow rate of the water pump are maintained in a balanced state (i.e., they are matched). The operating power of the composite heating element in this balanced state is set as the preset operating power, and the water flow rate of the water pump in this balanced state is set as the preset water flow rate. When there is a difference between the operating power of the heating element and the preset operating power, or a difference between the water flow rate of the water pump and the preset water flow rate, that is, when the operating power of the composite heating element and the water flow rate of the water pump are mismatched, the temperature detected by the temperature sensor of the heating element reaches the preset control temperature, and the operating power is reduced to maintain balance with the water flow rate, thereby improving cooking efficiency.

[0144] Optionally, the heating element temperature detection device 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 heating element temperature detection device reaches the preset control temperature or each time the snap-on thermostat disconnects, the operating power of the composite heating plate is reduced accordingly.

[0145] Please refer to it again. Figure 11 In one embodiment of the present invention, after step S2, the method further includes:

[0146] S24: Obtain the temperature value of the pot lid temperature detector at the current time every first preset time interval, and use it as the first current temperature;

[0147] S25: If the current temperature is lower than the temperature value of the lid temperature detector at the previous moment, control to stop the steam from being introduced into the inner pot.

[0148] Specifically, the control device acquires the temperature value of the lid temperature sensor every first preset time interval (selectable as 2s to 3s) as the first current temperature. It then compares this first current temperature with the previous temperature value. If the first current temperature is lower than the previous temperature value, it indicates that the user has opened the lid (i.e., the lid is open). At this point, the water pump stops working, thus stopping the flow of steam into the inner pot. This effectively prevents more water from entering the composite heating element's water pipe and generating steam that could be sprayed out through the nozzle and harm the user. If the first current temperature is greater than or equal to the previous temperature value, it indicates that the user has not opened the lid (i.e., the lid is not open), and the current cooking program continues.

[0149] This embodiment uses a lid temperature detection device (such as an NTC temperature sensor) to identify whether the user has opened the lid, eliminating the need for an additional lid opening detection sensor or microswitch to identify whether the lid has been opened, making the control simpler and the cost lower.

[0150] It should be noted that the above-mentioned action to determine whether the pot lid is open is mainly performed when the heating element is running. In other words, under these conditions, high-temperature steam is continuously supplied to the inner pot, and the temperature value of the lid temperature sensor gradually rises. Therefore, during the operation of the heating element, if the current temperature is lower than the previous temperature value of the lid temperature sensor, it indicates that the user has opened the lid (i.e., the lid is open); if the current temperature is greater than or equal to the previous temperature value of the lid temperature sensor, it indicates that the user has not opened the lid (i.e., the lid is not open). This allows for a relatively accurate identification of whether the pot lid is open.

[0151] Please refer to it again. Figure 11 After step S25, the following steps are also included:

[0152] S26: Obtain the temperature value of the pot lid temperature detector at the current time every second preset time interval, and use it as the second current temperature;

[0153] S27: If the second current temperature is greater than or equal to the temperature value of the lid temperature detection element at the previous moment, control to continue to introduce steam into the inner pot.

[0154] Specifically, the control device acquires the temperature value of the lid temperature sensor every second preset time interval (selectable as 2s to 3s) as the second current temperature. This second current temperature is then compared with the previous temperature value. If the second current temperature is greater than or equal to the previous temperature value, it indicates that the user has closed the lid (i.e., the lid is closed). At this point, the control device starts the water pump to continue supplying steam to the inner pot. This ensures that the cooking process continues after the user closes the lid without requiring a restart, making control more convenient and providing a better user experience.

[0155] It should be noted that steps S24, S25, S26, and S27 are performed under normal heating conditions in the steam rice cooker (i.e., heating by the heating element of the composite heating plate) and can be performed at any cooking stage.

[0156] In some embodiments, the cooking program is a quick rice program. After the quick rice program is started, the operation of step S1 (i.e., full-power heating) is performed after a self-detection period of 10 to 32 seconds. After step S43, the following step is also included: after the heating element operates at the fourth operating power for 5 to 10 minutes, it enters the heat preservation stage.

[0157] 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.

[0158] 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.

[0159] 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.

[0160] 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.

[0161] 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 cooking control method for a steam rice cooker, characterized in that, The cooking control method of the steam rice cooker includes the following steps: S1: Control the heating element of the inner pot to heat at a first preset power; S2: When the temperature of the heating element reaches the set heating temperature threshold, control the introduction of steam into the inner pot; S3: Under the condition that steam is discharged from the exhaust valve of the pot lid, obtain the temperature value of the pot lid temperature detection element at this time, and use it as the first temperature; S4: Control the power adjustment parameters of the heating element during the boiling stage according to the first temperature.

2. The cooking control method for a steam rice cooker according to claim 1, characterized in that, S4: Controlling the power adjustment parameters of the heating element during the boiling stage according to the first temperature includes the following steps: The first operating power of the heating element during the boiling stage is controlled according to the first temperature, and the first operating power is positively correlated with the first temperature.

3. The cooking control method for a steam rice cooker according to claim 1, characterized in that, Once the first temperature is achieved, stop introducing steam into the inner pot; S4: Controlling the power adjustment parameters of the heating element during the boiling stage according to the first temperature includes the following steps: S41: After stopping the supply of steam to the inner pot, when the temperature value of the lid temperature detection element rises to a value that is less than a preset value, steam is supplied to the inner pot and the heating element is controlled to operate at a first operating power, which is less than a first preset power.

4. The cooking control method for a steam rice cooker according to claim 3, characterized in that, S41: Before the step of controlling the introduction of steam into the inner pot and controlling the heating element to operate at a first operating power, the following step is also included: S40: After stopping the supply of steam to the inner pot, control the heating element to operate at the second operating power; The second operating power is less than the first operating power.

5. The cooking control method for a steam rice cooker according to claim 4, characterized in that, S41: After the steps of controlling the introduction of steam into the inner pot and controlling the heating element to operate at a first operating power, the method further includes: S42: When the temperature of the inner pot reaches the first preset temperature threshold, control to stop the steam supply to the inner pot and control the heating element to operate at the third operating power. The third operating power is less than the second operating power.

6. The cooking control method for a steam rice cooker according to claim 5, characterized in that, S42: After the steps of controlling the cessation of steam supply to the inner pot and controlling the heating element to operate at the third power, the method further includes: S43: When the temperature of the inner pot reaches the second preset temperature threshold, control the heating element to operate at the fourth operating power; Among them, the second preset temperature threshold is greater than the first preset temperature threshold, and the fourth operating power is less than the third operating power.

7. The cooking control method for a steam rice cooker as described in any one of claims 1 to 6, characterized in that, S2: After controlling the introduction of steam into the inner pot when the temperature of the heating element reaches the set heating temperature threshold, the method further includes: S24: Obtain the temperature value of the pot lid temperature detector at the current time every first preset time interval, and use it as the first current temperature; S25: If the first current temperature is less than the temperature value of the lid temperature detection element at the previous moment, control to stop the steam from being introduced into the inner pot.

8. The cooking control method for a steam rice cooker as described in claim 7, characterized in that, S25: After the step of controlling the cessation of steam supply to the inner pot if the first current temperature is lower than the temperature value of the lid temperature detector at the previous moment, the method further includes: S26: Obtain the temperature value of the pot lid temperature detector at the current time every second preset time interval, and use it as the second current temperature; S27: If the second current temperature is greater than or equal to the temperature value of the lid temperature detection element at the previous moment, control to continue to introduce steam into the inner pot.

9. The cooking control method for a steam rice cooker as described in any one of claims 1 to 6, characterized in that, S2: After controlling the introduction of steam into the inner pot when the temperature of the heating element reaches the set heating temperature threshold, the method further includes: S21: 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. S22: Control the heating element to continue operating at the first preset power, and control the water pump used to determine the amount of steam introduced into the inner pot to continue operating at the current water flow rate.

10. The cooking control method for a steam rice cooker as described in any one of claims 1 to 6, characterized in that, S2: After controlling the introduction of steam into the inner pot when the temperature of the heating element reaches the set heating temperature threshold, the method further includes: S23: When the temperature of the heating element temperature detection element reaches the preset control temperature, the operating power of the heating element is reduced so that the reduced operating power and the water flow of the water pump are kept in balance.

11. A steam rice cooker, characterized in that, The steam rice cooker includes: pot body; The inner pot is located inside the pot body; A lid is placed on the pot body and surrounds the inner pot to form a cooking cavity. The lid is equipped with an exhaust valve that communicates with the cooking cavity to release steam from the cooking cavity. 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 cavity, is used to introduce the steam generated in the heating element into the inner pot; A pot lid temperature detection element is used to detect the temperature of the pot lid; A control device is electrically connected to the lid temperature detection element, the heating element, and the water supply system, respectively. The control device includes a memory, a processor, and a cooking control program for the steam rice cooker stored in the memory and executable on the processor. When the cooking control program for the steam rice cooker is executed by the processor, it implements the steps of the cooking control method for the steam rice cooker as described in any one of claims 1 to 10.

12. The steam rice cooker as described in claim 11, 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. And / or, 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 is installed on the water supply pipeline and electrically connected to the control device; 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.

13. 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 1 to 10.

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