Cooking appliance and cooking control method thereof

Abstract

This application provides a cooking appliance and its cooking control method. The cooking control method of the cooking appliance includes at least a rice-cooking stage, which includes a steam extraction step and a steam blowing step. A steam valve is closed to seal the cooking space, and a vacuum device is used to create a negative pressure within the cooking space. The steam extraction state of the vacuum device is controlled based on the temperature at the top of the cooking space, the pressure within the cooking space, or the steam extraction time. The steam valve is opened based on the temperature at the top of the cooking space to connect the cooking space to the outside environment, and closed based on the pressure and temperature at the bottom of the cooking space. By precisely controlling the steam extraction and blowing through temperature and pressure monitoring, and by adjusting the periodicity and appropriateness of the steam extraction and blowing, the problem of excessively low temperatures caused by excessive steam extraction can be avoided, while ensuring that the rice has sufficient steam and heat at different stages, maintaining optimal cooking temperature and humidity.

Description

Technical Field

[0001] This application relates to the field of cooking appliance technology, and more specifically to a cooking appliance and a cooking control method thereof. Background Technology

[0002] Existing cooking appliances, such as electric pressure cookers and rice cookers, tend to cause rice to stick to the pot during cooking, making them difficult to clean. To address this issue, a cooling fan is installed outside the inner pot. Towards the end of the cooking process, a cool airflow enters through the air inlet, rapidly cooling the outer surface of the inner pot. This causes the high-temperature steam inside the inner pot to condense quickly upon contact with the surface, forming a water film between the food and the inner pot surface, preventing sticking. However, this method has limited cooling effectiveness. Rice has a high heat capacity, making it prone to sticking after reheating. Furthermore, the rice is often soggy and has a bland taste.

[0003] Therefore, there is a need to provide a cooking appliance and a cooking control method thereof to at least partially solve the above problems. Summary of the Invention

[0004] The summary section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. This summary section is not intended to limit the key and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0005] To at least partially solve the above problems, the first aspect of this application provides a cooking control method for a cooking appliance.

[0006] The cooking appliance includes:

[0007] The pot body, including the inner pot used to hold the ingredients;

[0008] A lid, which is closable and detachable, is disposed on the pot body to form a cooking space between the lid and the inner pot; and

[0009] A vacuum device for connecting the cooking space to the outside world, the vacuum device being configured to extract air from the sealed cooking space;

[0010] A steam valve for connecting the cooking space to the outside, the steam valve being configured to allow outside air to enter the cooking space;

[0011] The cooking control method includes at least a rice-cooking stage, which includes the following steps:

[0012] Vacuuming step: Control the steam valve to close, so that the cooking space is sealed, control the vacuum device to evacuate the cooking space to create a negative pressure in the cooking space, and control the evacuation state of the vacuum device according to the temperature at the top of the cooking space, the pressure in the cooking space, or the evacuation time.

[0013] Steam blowing step: The steam valve is opened according to the temperature at the top of the cooking space, so that the cooking space is connected to the outside world. The steam valve is closed according to the pressure in the cooking space and the temperature at the bottom of the cooking space.

[0014] According to the cooking control method of the cooking appliance in the first aspect of this application, air extraction mainly promotes rice grain shrinkage and reduces stickiness by lowering the temperature, generating a pressure difference, and accelerating moisture evaporation; while air blowing further reduces the adhesion between the rice and the inner pot through the impact of external air, airflow vibration, and pressure recovery. By adjusting the periodicity and moderation of air extraction and blowing, the problem of excessively low temperatures caused by excessive air extraction can be avoided, while ensuring that the rice has sufficient water vapor and heat at different stages, maintaining the optimal cooking temperature and humidity. Precise control of air extraction and blowing through temperature and pressure monitoring prevents the rice grains from becoming too hard or too soft during cooking, thereby improving the texture of the rice. The cooking method provided by this solution, through preset conditions, allows for automated control of the entire rice-cooking process, eliminating the need for frequent user intervention and thus improving cooking convenience.

[0015] Optionally, the rice-cooking stage includes the following steps:

[0016] Judgment steps: After executing the vacuuming step and the blowing step in sequence, determine whether the number of times the vacuum device is opened reaches a preset number n, and whether the cooking time reaches a preset time te. The number of times the vacuum device is opened is the total number of times the vacuum device is opened during the cooking stage, and the cooking time is started from the first time the vacuum device is opened. If at least one condition is not met, the vacuuming step and the blowing step are repeated. If both conditions are met, the cooking stage ends.

[0017] According to this plan, by comprehensively judging these two conditions, the rice cooking process can be controlled efficiently, avoiding excessive or insufficient heating time, and optimizing the taste and quality of the food.

[0018] Optionally, in the vacuuming step, controlling the vacuuming state of the vacuum device based on the temperature at the top of the cooking space specifically involves:

[0019] The temperature at the top of the cooking space reaches the target temperature value T1 or T. N When the vacuum device is stopped, the vacuum pumping is stopped.

[0020] When the vacuum device first pumps air, the temperature at the top of the cooking space reaches T1, where T1 is 86–97°C; and / or

[0021] When the vacuum device pumps air for the Nth time, the temperature at the top of the cooking space reaches T. 2N-1 T 2N-1 =T 2N-2 -Tdown [N-1] In the formula, N is the number of times the vacuum device pumps air, N≥2; Tdown [N-1] The temperature ranges from 2 to 30℃.

[0022] According to this solution, by monitoring the top temperature in real time, the timing of each steam extraction can be precisely controlled. By controlling the temperature drop, the rice's separation is improved, preventing it from sticking to the pot.

[0023] Optionally, in the vacuuming step, controlling the vacuuming state of the vacuum device according to the pressure within the cooking space specifically involves:

[0024] When the pressure in the cooking space reaches the first target pressure P1, the vacuum device is controlled to stop evacuating, where P1 is a vacuum degree of -40kPa to -5kPa.

[0025] According to this solution, controlling the pressure range can ensure the balance between temperature and moisture evaporation while guaranteeing the thermal expansion and contraction of rice grains, thereby achieving the ideal effect of loose and separated cooked rice.

[0026] Optionally, in the blowing step, controlling the opening of the steam valve according to the temperature at the top of the cooking space specifically involves:

[0027] The temperature at the top of the cooking space reaches the target temperature value T. 2N At that time, the steam valve is opened, wherein,

[0028] T 2N =T 2N-1 +Tup [N] In the formula, N is the number of times the vacuum device pumps air, and Tup [N] The temperature ranges from 2 to 30℃.

[0029] According to this plan, the temperature at the top is used to ensure that the air pressure and temperature in the cooking space have risen to a suitable level. By introducing outside air, the air pressure in the cooking space is adjusted, the temperature is further cooled, and the cooking process of the rice is stabilized.

[0030] Optionally, in the blowing step, controlling the steam valve to close based on the pressure within the cooking space and the temperature at the bottom of the cooking space specifically involves:

[0031] When the pressure within the cooking space reaches the second target pressure P2, determine whether the temperature at the bottom of the cooking space is greater than or equal to the second target temperature T. d If yes, close the steam valve; if no, check if the temperature at the bottom of the cooking space is greater than or equal to the second target temperature T. d The steam valve is controlled to close; wherein,

[0032] The second target pressure P2 is a vacuum degree of -5 kPa to 0 kPa;

[0033] Second target temperature T d The temperature is 110℃.

[0034] According to this plan, when the pressure inside the cooking appliance reaches the second target pressure P2, it indicates that the air intake is sufficient. Ensure that the temperature at the bottom of the cooking space reaches the second target temperature T. d This ensures the rice is cooked properly.

[0035] Optionally, the time for the evacuation step is 0.1 to 5 minutes.

[0036] According to this method, if the extraction time is too long and the temperature is too low, the rice may not be fully cooked, or it may even become undercooked or too hard. Too long an extraction time will also increase the cooking time. If the extraction time is too short, the moisture in the rice grains will not evaporate sufficiently, the grains will not shrink adequately, and they will not separate well, resulting in sticking to the pot.

[0037] The blowing step takes 0.1 to 5 minutes.

[0038] According to this scheme, by limiting the time interval, it is ensured that the outside air has enough time to enter and generate sufficient impact force, thereby effectively promoting the loosening and separation of the rice.

[0039] Optionally, the cooking control method further includes a heat preservation stage, in which the steam valve is controlled to close, thereby sealing the cooking space, and the vacuum device is controlled to evacuate the cooking space so that the cooking space reaches a first target pressure P1.

[0040] This solution utilizes a vacuum environment to maintain the freshness and texture of food. By precisely controlling the pressure, temperature, and time within the cooking space, more accurate cooking control can be achieved, thereby improving the precision and consistency of cooking.

[0041] A second aspect of this application provides a cooking appliance, comprising:

[0042] The pot body, including the inner pot used to hold the ingredients;

[0043] A lid, which is closable and detachable, is disposed on the pot body to form a cooking space between the lid and the inner pot; and

[0044] A vacuum device for connecting the cooking space to the outside world, the vacuum device being configured to extract air from the sealed cooking space;

[0045] A steam valve for connecting the cooking space to the outside, the steam valve being configured to allow outside air to enter the cooking space;

[0046] The cooking appliance is configured to control the vacuum device and the steam valve to work alternately during the rice-cooking stage, so that the cooking space experiences one or more cycles of pressure and temperature gradient changes.

[0047] According to the cooking appliance of the second aspect of this application, a vacuum device is used to lower the temperature inside the cooking appliance by vacuuming, causing the rice grains to shrink, thereby improving the separation of the rice from the bottom of the pot and reducing sticking. Simultaneously, a steam valve blows air into the cooking space, avoiding problems such as excessive temperature drop inside the cooking appliance, long cooking time, and undercooked rice caused by prolonged continuous vacuuming. It also avoids uneven reheating of the rice or sticking to the pot if the vacuum is stopped or maintained after only a short time to a preset value.

[0048] Optionally, the inner surface of the pot liner is provided with anti-stick texture; wherein,

[0049] The anti-stick texture includes multiple protrusions and / or grooves; and / or

[0050] The anti-stick texture is at least one of polygonal, circular, elliptical, or irregular shapes; and / or

[0051] The anti-stick texture is located in the bottom area of ​​the inner pot, or the anti-stick texture covers the inner surface of the inner pot.

[0052] According to this plan, the inner pot will be treated with an anti-stick coating to further reduce the problem of rice sticking to the pot. Attached Figure Description

[0053] The following drawings, illustrating embodiments of this application, are incorporated herein by reference and are used to understand this application. The drawings illustrate embodiments of this application and their descriptions, serving to explain the principles of this application. In the drawings,

[0054] Figure 1 A flowchart illustrating a preferred embodiment of the cooking method of this application;

[0055] Figure 2 A flowchart of the steam extraction step in the rice-simmering stage of a preferred embodiment of the cooking method of this application;

[0056] Figure 3 A flowchart of the steam extraction step in the rice-simmering stage of a cooking method according to another preferred embodiment of this application;

[0057] Figure 4 A flowchart of the blowing step in the rice-simmering stage of a preferred embodiment of the cooking method of this application;

[0058] Figure 5 A flowchart of the heat-keeping stage in a cooking method according to a preferred embodiment of this application;

[0059] Figure 6 This is a schematic diagram of the top temperature in a cooking method according to a preferred embodiment of this application;

[0060] Figure 7 This is a temperature-power curve of a cooking control method according to a preferred embodiment of this application;

[0061] Figure 8 This is a schematic diagram of rice grain shrinkage.

[0062] Figure 9 This is a diagram illustrating how rice grains can detach under pressure.

[0063] Figure 10 A schematic diagram of rice grains vibrating under impact;

[0064] Figure 11 This is a cross-sectional schematic diagram of a cooking appliance according to a preferred embodiment of this application;

[0065] Figure 12 This is a schematic diagram of the interior portion of the lid of a cooking appliance according to a preferred embodiment of this application;

[0066] Figure 13 This is a schematic diagram of the airflow during the extraction step of a cooking appliance according to a preferred embodiment of this application.

[0067] Figure 14 This is a schematic diagram of the airflow during the venting step of a cooking appliance according to a preferred embodiment of this application.

[0068] Figure 15 This is a cross-sectional schematic diagram of the inner pot of a cooking appliance according to a preferred embodiment of this application.

[0069] Figure 16 This is a cross-sectional schematic diagram of the inner pot of a cooking appliance according to another preferred embodiment of this application.

[0070] Explanation of reference numerals in the attached figures

[0071] 100: Cover

[0072] 101: Ventilation chamber

[0073] 1011: First vent

[0074] 1012: Second vent

[0075] 102: Evacuation chamber

[0076] 1021: First air extraction port

[0077] 1022: Second air extraction port

[0078] 110: Liner

[0079] 120: Removable lid

[0080] 200:Cooker

[0081] 201: Cooking Space

[0082] 210: Pot Inner Wall

[0083] 211: Anti-stick texture

[0084] 300: Vacuum device / air pump

[0085] 310: Airflow Inlet

[0086] 320: Air outlet

[0087] 400: Steam valve

[0088] 500: Top temperature sensor

[0089] 600: Steam inlet opening and closing device

[0090] 610: Electric motor Detailed Implementation

[0091] In the following description, numerous specific details are set forth to provide a more thorough understanding of this application. However, it will be apparent to those skilled in the art that embodiments of this application may be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described to avoid confusion with embodiments of this application.

[0092] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms “comprising” and / or “including” are used in this specification, they indicate the presence of the stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or combinations thereof.

[0093] In this document, ordinal numbers such as “first” and “second” used in this application are merely identifiers and do not have any other meaning, such as a specific order. Moreover, for example, the term “first component” does not imply the existence of a “second component”, and the term “second component” does not imply the existence of a “first component”.

[0094] In this article, terms such as "up," "down," "front," "back," "left," and "right" are used only to indicate the relative positional relationship between related parts, rather than to define the absolute position of these related parts.

[0095] In this document, terms such as “equal” and “same” are not strict mathematical and / or geometric limitations, but also include errors that are understandable to those skilled in the art and permissible in manufacturing or use.

[0096] Unless otherwise stated, the numerical ranges in this document include not only the entire range within its two endpoints, but also the subranges contained therein.

[0097] Exemplary embodiments according to this application will now be described in more detail with reference to the accompanying drawings. However, these exemplary embodiments may be implemented in many different forms and should not be construed as being limited to the embodiments set forth herein. It should be understood that these embodiments are provided so that the disclosure of this application is thorough and complete, and that the concept of these exemplary embodiments is fully conveyed to those skilled in the art.

[0098] like Figure 11 As shown, the cooking appliance of this application includes a lid 100 and a pot body 200. The pot body 200 is used for cooking food, and the lid 100 is used to cover the pot body 200. For example, the lid 100 is connected to the pot body 200 in an openable and closable manner to cover the pot body 200. When the lid 100 covers the pot body 200, a cooking space 201 is formed between the lid 100 and the pot body 200.

[0099] The pot body 200 is provided with a pot inner 210 for holding food and a heating device 33. The pot inner 210 for holding food is removably installed in the pot body 200. When the lid 100 closes the pot body 200, a cooking space 201 is formed between the lid 100 and the pot inner 210. The heating device 33 is located at the bottom of the pot body 200, below the pot inner 210, to heat the food in the pot inner 210.

[0100] In this application, when the lid 100 covers the pot body 200, the lid 100 and the inner pot 210 are sealed together to accommodate pressure cooking. The lid 100 includes a top cover, a liner 110, and a removable cover 120. The top cover is located on the outermost side of the lid 100 [i.e., the uppermost side shown in the figure] to form the outer shell of the lid 100. The liner 110 is located below the top cover and is connected to the top cover. For example, the liner 110 can be connected to the top cover by fasteners or clips, and the top cover and the liner 110 constitute the upper cover assembly. Figure 12 As shown, the top cover assembly is mainly used to centrally install various functional components of the cover 100 that sense and control the working status of the cooking appliance, such as the top temperature sensor 500, steam valve 400, vacuum device 300, etc.

[0101] In this solution, the cooking appliance also includes a control device. This control device can be, for example, a microcontroller unit (MCU) used to control the cooking process. A top temperature sensor 500, a steam valve 400, a pressure sensor, and a vacuum device 300 are electrically connected to the control device. The temperature sensor feeds back the sensed temperature to the control device, allowing the control device to perform more precise control over components such as the steam valve 400 and the vacuum device 300 based on the temperature information.

[0102] In this design, the cooking appliance also includes a heating device. Optionally, the heating device is located at the bottom of the pot body 200 of the cooking appliance. Optionally, the heating device can provide continuous heating, intermittent heating, or intermittent heating; this design does not impose any particular limitations.

[0103] The removable cover 120 is located on the innermost side of the cover body 100 and is positioned below the liner 110, with a sandwich structure possible between the liner 110 and the removable cover 120. The removable cover 120 is detachably connected to the liner 110, for example, by a snap-fit ​​connection, for easy cleaning and replacement. The removable cover 120 is oriented towards the cooking space 201, i.e., when the cover body 100 is closed on the pot body 200, the removable cover 120 is positioned directly above the cooking space 201. The removable cover 120 is provided with a pot opening sealing ring, which seals against the opening or inner wall of the inner pot 210 when the cover body 100 is closed on the pot body 200, achieving a seal between the cover body 100 and the inner pot 210. This design allows for pressure cooking and also helps to restrict and guide the flow of steam.

[0104] Cooking utensils are prone to sticking during cooking and are difficult to clean. This solution uses a vacuum device 300 to lower the temperature inside the cooking appliance by creating a vacuum, causing the rice grains to shrink and improving the separation of the rice from the bottom of the pot, thus reducing sticking. Simultaneously, a steam valve 400 blows air into the cooking space 201, avoiding problems such as excessive temperature drop, prolonged cooking time, and undercooked rice caused by prolonged vacuuming. It also avoids uneven reheating of the rice or sticking to the pot if the vacuum is only briefly reached a preset value and then stopped or maintained in a negative pressure state.

[0105] This solution uses temperature recognition to determine the pressure of the cooking space 201 during the cooking process. Based on the changes in temperature and pressure within the cooking space 201, it controls the extraction and intake of air, thereby improving the non-stick properties of the rice and preventing it from sticking back.

[0106] Reference Figures 1 to 7 The cooking control method includes at least the rice-cooking stage, which includes the following steps:

[0107] Vacuuming steps: Control the steam valve 400 to close, so that the cooking space 201 is sealed. Control the vacuum device 300 to evacuate the cooking space 201 to create a negative pressure inside the cooking space 201. Control the vacuuming state of the vacuum device 300 according to the temperature at the top of the cooking space 201 or the pressure inside the cooking space 201.

[0108] Inflating steps: The steam valve 400 is opened according to the temperature at the top of the cooking space 201, so that the cooking space 201 is connected to the outside. The steam valve 400 is closed according to the pressure inside the cooking space 201 and the temperature at the bottom of the cooking space 201.

[0109] During the rice-cooking stage, one or more cycles of pressure and temperature changes are created, causing the surface layer of rice adhering to the inner pot to cool down, reducing its stickiness. Furthermore, the pressure difference causes the rice to physically shrink and vibrate, preventing it from rebounding and improving its non-stick properties.

[0110] In the aforementioned vacuuming process, the pressure inside the pot is determined by the temperature at the top of the cooking space 201, or directly by the pressure inside the cooking space 201. The vacuuming state of the vacuum device 300 is then controlled based on this pressure. In a vacuum environment, the boiling point of water decreases. Therefore, when the cooking space 201 is vacuumed, a vacuum gradually forms within it. As the boiling point of water decreases, the evaporation of the rice inside the cooking space 201 becomes more intense and faster. Simultaneously, during the vacuuming process, a large amount of steam from the cooking space 201 is expelled into the atmosphere, carrying away a significant amount of heat. This process rapidly lowers the temperature of the cooking space 201. The rice expands and contracts due to the difference in thermal conductivity between the rice and the inner pot 210, creating a large temperature difference between the rice and the inner wall of the inner pot 210. This causes the rice grains to shrink at the inner wall of the inner pot 210, resulting in the release of starch from the rice.

[0111] During the vacuuming process, because rice stores a lot of heat, stopping the process for a short time will cause the rice temperature to rise again, resulting in a loss or weakening of the non-stick effect. If the vacuum process is maintained continuously, the cooking time for the steaming and keeping-warm stages will be extended, leading to poor rice texture and even undercooked rice, thus affecting the consumer experience.

[0112] In the aforementioned air-blowing step, the steam valve 400 is opened based on the temperature at the top of the cooking space 201, and closed based on the pressure and temperature at the bottom of the cooking space 201. Since the cooking space 201 is under negative pressure after air extraction, when the steam valve 400 is opened, cold air from outside enters the cooking space 201 through the steam valve 400, increasing the pressure and lowering the temperature, causing the rice grains to shrink further. As the rice grains shrink, the contact area with the inner wall of the pot 210 decreases, reducing the stickiness between the grains and making them easier to detach. Simultaneously, the distance between the rice grains increases after shrinkage, reducing the adhesion between them and thus improving the looseness of the cooked rice, preventing it from rebounding or clumping together due to excessive physical force during cooking.

[0113] Figure 8 The diagram shows the shrinkage process of rice grains during the steaming stage.

[0114] like Figure 9 As shown, based on the above scheme, when the vacuum device 300 evacuates air, due to the outward flow of gas, the rice grains on the inner wall of the pot 210 are subjected to pressure towards the air outlet, which easily causes the rice to fall off the inner wall surface of the pot 210. Figure 10 As shown, when the suction stops and the steam valve 400 is opened, the internal pressure of the cooking space 201 is low and the external pressure is high. The external gas quickly enters the cooking space 201, impacting the rice inside the cooking space 201, causing the surface rice grains to vibrate and making the rice easier to fall off.

[0115] In the above scheme, during the rice-cooking stage, air extraction mainly promotes rice grain shrinkage and reduces stickiness by lowering the temperature, creating a pressure difference, and accelerating moisture evaporation; while air blowing further reduces the adhesion between the rice and the inner pot 210 through the impact of external air, airflow vibration, and pressure recovery. By adjusting the periodicity and moderation of air extraction and blowing, the problem of excessively low temperatures caused by excessive air extraction can be avoided, while ensuring that the rice has sufficient water vapor and heat at different stages, maintaining the optimal cooking temperature and humidity.

[0116] The steam extraction and blowing steps during the rice cooking stage are precisely controlled through temperature and pressure monitoring to prevent the rice grains from becoming too hard or too soft during cooking, thereby improving the texture of the rice. A top temperature sensor 500 and a pressure sensor continuously monitor the temperature and pressure within the cooking space 201 and feed the data back to the control device in real time.

[0117] like Figure 2 As shown, in some embodiments, during the evacuation step, the evacuation state of the vacuum device 300 is controlled according to the temperature at the top of the cooking space 201. The temperature at the top of the cooking space 201 reaches a target temperature value T1 or T... 2N-1 At this time, the vacuum device 300 stops evacuating. As mentioned above, the steaming stage involves one or more evacuation steps.

[0118] When the vacuum device 300 performs its first vacuum extraction, the temperature at the top of the cooking space 201 reaches T1, which is 86–97°C. This temperature range of 86–97°C is near the boiling point of water. At this temperature, the evaporation of water accelerates, and the water in the rice is expelled, causing the rice grains to expand and contract due to thermal expansion and contraction. At this time, the vacuum degree of the cooking space 201 is -40 kPa to -10 kPa.

[0119] When the vacuum device 300 performs the Nth extraction, the temperature at the top of the cooking space 201 reaches T. 2N-1 T 2N-1 =T 2N-2 -Tdown [N-1] In the formula, N is the number of pumping operations of the vacuum device 300, N≥2; Tdown [N-1] The temperature ranges from 2 to 30℃.

[0120] T 2N-2 It is the temperature at the end of the (N-1)th blowing phase, that is, the temperature after the previous blowing phase.

[0121] Tdown [N-1]This refers to the temperature drop during each evacuation process. The range is set to 2–30°C, indicating that the temperature will drop within a certain range during each evacuation process. Optionally, the temperature drop during each evacuation process can be the same or different. [N-1] This is a preset value, which is the most suitable range of values ​​determined through repeated testing during the design and debugging phases.

[0122] For example, assuming the temperature after the first suction and subsequent blowing step is T2, then the target temperature T after the second suction reaches T3, i.e., T3 = T2 - Tdown. [1] T2 is a known value from the first blowing step, which will be explained in detail below.

[0123] In this embodiment, by monitoring the top temperature in real time, the timing of each air extraction can be precisely controlled, ensuring accelerated moisture evaporation while avoiding excessive cooling that could result in undercooked rice. By controlling the temperature drop, the rice grains undergo thermal expansion and contraction between the bottom and sides of the pot, promoting the peeling of starch from the surface of the rice grains, improving the rice's separation properties, and preventing it from sticking to the pot.

[0124] like Figure 3 As shown, in some embodiments, during the evacuation step, the evacuation state of the vacuum device 300 is controlled according to the pressure within the cooking space 201. When the pressure within the cooking space 201 reaches a first target pressure P1, the vacuum device 300 is controlled to stop evacuating, where P1 is a vacuum level of -40 kPa to -5 kPa. This target pressure range ensures optimal rice cooking results during the cooking process. Evacuation is performed to reduce the inner pot temperature; insufficient pressure inside the pot can cause insufficient negative pressure contraction of the rice grains.

[0125] In this embodiment, by monitoring the pressure changes within the cooking space 201 in real time, it is possible to accurately determine when to stop the suction, thus avoiding excessive suction that could lead to overly cold rice or undercooked rice. Controlling the pressure range ensures a balance between temperature and moisture evaporation while allowing the rice grains to expand and contract with temperature changes, thereby achieving the ideal loose and separated rice texture. By stopping the suction within the set target pressure range, the risk of overly hard or undercooked rice due to excessively low pressure is avoided, improving the overall taste and quality of the rice.

[0126] In some embodiments, during the vacuuming step, the vacuuming state of the vacuum device 300 is controlled according to the vacuuming time. After the vacuum device 300 maintains vacuuming for 0.1 min to 5 min, it stops vacuuming. During the vacuuming process, the temperature inside the cooking space 201 gradually decreases due to the rapid extraction of gas. If the vacuuming time is too long and the temperature is too low, the rice may not be fully cooked, or it may even become undercooked or too hard; too long a time will also increase the cooking time. If the vacuuming time is too short, the moisture in the rice grains may not evaporate sufficiently, the rice grains may not shrink enough, resulting in poor separation and sticking to the pot.

[0127] In the above embodiments, the air extraction step optimizes the cooking effect of rice by precisely controlling the temperature, pressure or air extraction time in the cooking space 201, ensuring that the rice is loose and separated.

[0128] If the next step (such as blowing air or other stages) is performed immediately after vacuuming, the surface of the rice grains may cool excessively while the inside remains undercooked, resulting in undercooked rice. By stopping vacuuming and maintaining this position for a certain period, the rice grains are allowed to gradually adapt to the environment, avoiding the problem of undercooked rice caused by rapid temperature changes and ensuring even cooking. Optionally, after the vacuuming step, the vacuum device 300 stops operating and is maintained for a certain period, giving the rice grains sufficient time to shrink and distribute moisture evenly, resulting in a more consistent texture for each grain of rice and avoiding differences in taste caused by uneven moisture distribution within the rice grains.

[0129] After the suction stops, the rice and the bottom of the pot in the cooking space 201 still retain a certain amount of heat. The temperature of the bottom of the pot is transferred to the rice grains through heat conduction, causing the temperature of the rice grains to gradually rise. Optionally, during this process, the heating device may also operate, causing the temperature inside the cooking space 201 to rise. When it is determined that the temperature at the top of the cooking space 201 is greater than or equal to the target temperature value T... 2N When the temperature rises, it indicates that the air pressure and temperature in the cooking space 201 have returned to a suitable level, and the micro-pressure valve needs to be opened for further cooling; otherwise, the increased temperature will not achieve the effect of rice grain shrinkage.

[0130] like Figure 4 As shown, the temperature at the top of the cooking space 201 reaches the target temperature value T. 2N At that time, the blowing step is performed. Among them, T 2N =T 2N-1 +Tup [N] In the formula, N is the number of pumping operations of the vacuum device 300, and Tup [N] The temperature ranges from 2 to 30℃.

[0131] T 2N-1 It is the temperature at the end of the Nth evacuation, that is, the temperature after evacuation in this cycle.

[0132] Tup [N] This refers to the temperature rise after each suction cycle. The range is set to 2–30°C, indicating that the temperature will rise within a certain range after each suction cycle. Optionally, the temperature rise after each suction cycle can be the same or different. [N] This is a preset value, which is the most suitable range of values ​​determined through repeated testing during the design and debugging phases.

[0133] For example, the target temperature at the end of the first suction step is T1, and the target temperature at the start of the blowing step is T2, i.e., T2 = T1 + Tup1.

[0134] For example, the target temperature at the end of the second suction step is T3, and the target temperature at the beginning of the blowing step is T4, i.e., T4 = T3 + Tup2.

[0135] In the above, Tup1 and Tup2 can be equal or unequal.

[0136] During the air-blowing step, the steam valve 400 is opened, allowing external air to enter the cooking space 201, further adjusting the internal pressure and temperature of the cooking space 201. By introducing external air, the air pressure within the cooking space 201 is adjusted, further cooling the temperature and stabilizing the cooking state of the rice. By opening the steam valve 400, the air pressure gradually recovers, allowing the rice grains to continue cooking under suitable pressure and temperature conditions, ensuring the rice is loose and separated.

[0137] During the blowing step, the steam valve 400 is closed based on the pressure within the cooking space 201 and the temperature at the bottom of the cooking space 201. When the pressure within the cooking space 201 reaches the second target pressure P2, it is determined whether the temperature at the bottom of the cooking space 201 is greater than or equal to the second target temperature T. d If yes, close the steam valve 400; if no, heat until the temperature at the bottom of the cooking space 201 is greater than or equal to the second target temperature T. d The steam valve 400 is closed. The second target pressure P2 is a vacuum of -5 kPa to 0 kPa. The second target temperature T... d The target temperature is 110℃. When the pressure inside the cooking appliance reaches the second target pressure P2, it indicates that the air intake is sufficient, outside air has successfully entered the pot, and the pressure inside the cooking space 201 has returned to the ideal range. At this point, the air intake process is complete. Simultaneously, to ensure the rice-cooking target is achieved, it is necessary to ensure the temperature reaches the second target temperature T. d The heating device will continue heating until the bottom temperature reaches the second target temperature T. dDuring heating, if the cooking space 201 is sealed, it may cause an abnormal increase in air pressure, which ensures the rice is cooked properly. If the bottom temperature is already high enough, no additional heating is needed, ensuring the rice does not lose its ideal texture due to overheating. By controlling the airflow and heating, the rice grains fully expand and contract with temperature changes, improving separation and preventing sticking to the pot.

[0138] In some embodiments of this application, the blowing step lasts from 0.1 to 5 minutes. This time interval ensures that outside air has sufficient time to enter and generate enough impact force, effectively promoting the loosening and separation of the rice. If the blowing time is too long, the temperature within the cooking space 201 may drop excessively, causing the rice temperature to drop too much and prolonging the cooking time. If the blowing time is too short, insufficient outside air enters, resulting in insufficient gas impact on the rice grains.

[0139] In some embodiments of this application, the rice-cooking stage further includes a judgment step. After each completion of the vacuuming and blowing steps, it is determined whether the rice-cooking stage is complete. Specifically, after sequentially executing the vacuuming and blowing steps, it is determined whether the number of times the vacuum device has been opened has reached a preset number n, and whether the rice-cooking time has reached a preset time t. e .

[0140] Determining whether the vacuum device has been activated the preset number of times (n) specifically involves checking whether the vacuum device has performed the evacuation operation the preset number of times. As mentioned above, the rice-cooking stage may involve repeated evacuation and blowing to adjust the cooking environment, promoting the cooking of the rice grains and improving their texture. By controlling the number of times the vacuum device is activated, the rice-cooking process can be precisely controlled, avoiding over- or under-evacuation and ensuring that the rice grains are heated evenly and have suitable humidity. The number of times the vacuum device is activated refers to the total number of times it is activated during the rice-cooking stage. Optionally, the preset number of times (n) can be set based on experimental data.

[0141] Determine if the rice cooking time has reached the preset time t e Specifically, it involves determining whether the total cooking time since the vacuum device was first activated has met the predetermined time t. e By limiting the total cooking time of the rice-cooking process, thorough cooking is ensured, preventing undercooked rice or poor texture due to insufficient time. The cooking time is started from the first time the vacuum device is opened. Cooking time t e It can be set according to the type and volume of rice grains.

[0142] If at least one condition is not met, the evacuation and blowing steps are repeated; if both conditions are met, the rice-cooking stage ends. By comprehensively judging these two conditions, the rice-cooking process can be efficiently controlled, avoiding overheating or underheating, and optimizing the taste and quality of the food.

[0143] The above-mentioned rice-cooking stage improves the taste and quality of the rice and increases cooking efficiency.

[0144] The cooking control method also includes a heat preservation stage. During this stage, the steam valve 400 is closed, sealing the cooking space 201. The vacuum device 300 is then used to evacuate the cooking space 201 to achieve a first target pressure P1. This vacuum environment helps maintain the freshness and texture of the food. By precisely controlling the pressure, temperature, and time within the cooking space 201, more precise cooking control can be achieved, thereby improving the accuracy and consistency of the cooking process.

[0145] In some embodiments of this application, the cooking control method includes a water absorption stage, a rapid heating stage, a boiling maintenance stage, a rice simmering stage, and a heat preservation stage.

[0146] Throughout the cooking process, the heating element may provide continuous, intermittent, or intermittent heating. (Refer to...) Figure 7 During the cooking process, the cooking utensils adjust the heating process through different stages of temperature control to ensure the best taste of the rice.

[0147] The water absorption stage is the initial phase of the cooking process, where the rice grains come into contact with water and begin to absorb it. During this stage, the temperature rises gradually. Within the cooking space 201, the temperature of the water and ingredients will gradually increase from room temperature or cold water. As the water temperature rises, the rice grains begin to absorb water and expand.

[0148] During the rapid heating phase, the heating device heats at high power, and the temperature inside the cooking space 201 rises rapidly, entering the rapid heating phase and promoting further expansion of the rice grains.

[0149] During the boiling phase, the heating element is frequently switched on and off to maintain a constant boil. This frequent switching ensures the water temperature remains near the boiling point, guaranteeing the rice is thoroughly cooked and keeping it moist. Temperatures that are too high or too low will affect the texture of the rice, resulting in grains that are either too hard or too mushy.

[0150] During the rice-cooking stage, the heating device is turned on and off at intervals. The combination of suction and blowing during the rice-cooking stage creates one or more cycles of pressure and temperature changes, which cools the surface of the rice adhering to the inner pot, reducing its stickiness. The pressure difference also causes the rice to physically shrink and vibrate, preventing it from rebounding and improving its non-stick properties.

[0151] During the heat preservation stage, the heating device is not turned on, maintaining the temperature but no longer heating.

[0152] In this solution, the heating power and heating time of the cooking appliance are precisely controlled by the control device to ensure that the rice can be properly controlled in terms of temperature and humidity at each stage of the cooking process, thereby cooking delicious rice.

[0153] The cooking method provided by this solution allows for automated control of the entire rice-cooking process under preset conditions, eliminating the need for frequent user intervention and thus improving cooking convenience.

[0154] like Figure 15 and Figure 16 As shown, in some embodiments, the inner pot 210 can be treated with an anti-stick coating to further reduce the problem of rice sticking to the pot. The inner surface of the inner pot 210 is provided with anti-stick texture 211.

[0155] Optionally, the anti-stick texture 211 can be in the form of a raised area or a groove, or a combination of both. The shape, size, distribution, and other parameters of the raised areas and grooves can be designed and adjusted according to specific requirements.

[0156] Optionally, the anti-stick texture 211 is at least one of polygonal, circular, elliptical, or irregular shapes.

[0157] Optionally, the anti-stick texture 211 is located in the bottom area of ​​the inner pot 210, or the anti-stick texture 211 covers the inner surface of the inner pot 210. The bottom of the pot is the place where food comes into contact most frequently and is also the part where food is prone to sticking. Therefore, designing the anti-stick texture 211 at the bottom of the inner pot 210 can directly reduce food sticking.

[0158] Based on the above, a cooking control method for cooking appliances has been introduced. In this solution, a pressure regulating component is used to achieve the extraction of air to create a negative pressure state during the extraction step and the blowing of air to create a gas flow state during the blowing step.

[0159] like Figures 11 to 14 As shown, the pressure regulating assembly includes a vacuum device 300 and a steam valve 400.

[0160] The vacuum device 300 is configured, for example, as an air pump. The air pump 300 has an air inlet 310 and an air outlet 320.

[0161] Steam valve 400 can be an atmospheric pressure steam valve or a low pressure steam valve.

[0162] The steam valve 400 is connected to the air pump 300, the cooking space 201, and the external environment. Optionally, during the blowing step, the cooking space 201 is connected to the steam valve 400 to discharge steam to the external environment, and the air pump 300 is connected to the steam valve 400 to introduce ambient air into the cooking space 201. In this case, the exhaust passage of the cooking space 201 and the intake passage of the air pump 300 may not be connected inside the steam valve 400; that is, the exhaust passage of the cooking space 201 and the intake passage of the air pump 300 are different channels of the steam valve 400.

[0163] In some embodiments of this application, the suction chamber 102 is connected to the vacuum device 300. The cover 100 is provided with a venting chamber 101 and a suction chamber 102. The venting chamber 101 is connected to the steam valve 400.

[0164] The vent 101 is formed, for example, by a portion of a cover 110 and a portion of a removable cover 120. Correspondingly, the removable cover 120 is provided with a first vent 1011, which connects the vent 101 to the cooking space 201. The cover 110 is provided with a second vent 1012, which connects to both the vent 101 and the external environment (atmosphere), thereby connecting the cooking space 201 to the outside.

[0165] Similarly, the suction chamber 102 includes two openings: a first suction port 1021 and a second suction port 1022. The first suction port 1021 is located on the removable cover 120. The first suction port 1021 is used to connect the suction chamber 102 to the cooking space 201. Airflow can flow out of the cooking space 201 through the suction chamber 102 and the first suction port 1021, causing a change in pressure within the cooking space 201.

[0166] Optionally, the steam valve 400 is detachably installed on the cover 100. Specifically, the steam valve 400 is installed on the cover 100 through the second vent 1012. When the steam valve 400 is connected to the second vent 1012, the vent chamber 101 is connected to the atmosphere through the steam valve 400.

[0167] The following describes the specific implementation method of pressure regulation using a pressure regulating component.

[0168] As described above, the first vent 1011 is used to communicate with the cooking space 201. With the steam valve 400 installed on the cover 100, the steam valve 400 can communicate with the cooking space 201 through the first vent 1011. The cooking appliance also includes a steam vent opening and closing device 600, which is used to open or close the first vent 1011. Specifically, the steam vent opening and closing device 600 is movable relative to the first vent 1011 and is used to open or close the first vent 1011. When the steam vent opening and closing device 600 opens the first vent 1011, the steam valve 400 is connected to the cooking space 201 through the first vent 1011, and steam in the cooking space 201 can be discharged to the outside through the steam valve 400. When the steam vent opening / closing device 600 blocks the first vent 1011, the steam valve 400 is not connected to the cooking space 201, thus preventing air from escaping through the first vent 1011 and enabling pressure cooking. Optionally, the steam vent opening / closing device 600 is driven by a motor 610.

[0169] An air pump 300 is connected to the cooking space 201 through a first suction port 1021 to generate a unidirectional airflow at the first suction port 1021. It is understood that the air pump 300 is electrically connected to a control device and operates under the control of the control device. Optionally, the air pump 300 can draw gas from the cooking space 201 through the first suction port 1021. A steam vent opening / closing device 600 can open or close the first vent 1011. It is understood that when the steam vent opening / closing device 600 closes the first vent 1011, the air pump 300 generates a unidirectional airflow at the first suction port 1021, and the cooking space 201 can be in a negative pressure state to achieve the pressure cooking function of the cooking appliance.

[0170] In this embodiment, the cooking space 201 has at least two pressure states under the action of the steam vent opening and closing device 600 and the air pump 300. Specifically, the two pressure states of the cooking space 201 include: a first pressure state where the cooking space 201 is connected to the external environment (which can also be understood as the pressure of the cooking space 201 being the same as the external environment pressure); and a second pressure state where the pressure of the cooking space 201 is lower than the external environment pressure. It can be understood that, according to the specific needs of different cooking processes of the cooking appliance, the cooking space 201 can have different pressure states (pressures) by controlling the steam vent opening and closing device 600 and the air pump 300, thereby achieving the corresponding cooking effect.

[0171] Specifically, such as Figure 14 As shown, the steam vent opening and closing device 600 opens the first vent 1011, thereby connecting the cooking space 201 with the external environment and placing it in a first pressure state. Figure 13As shown, the steam vent opening and closing device 600 blocks the first vent 1011 and causes the air pump 300 to be in a state of drawing air from the cooking space 201, thereby making the cooking space 201 a sealed state with airflow loss, and thus able to be in a second air pressure state.

[0172] Based on the above, the steam valve 400 has at least four vents and two non-connected channels. The first vent is connected to the vent chamber 101, the second vent is connected to the air pump 300, and the third and fourth vents are connected to the outside. The first and third vents are connected through a first steam channel inside the steam valve 400. The second and fourth vents are connected through a second steam channel inside the steam valve 400. When the cooking space 201 is under a first pressure state, outside air enters the cooking space 201 sequentially through the third vent, the first channel, the first vent, the second vent 1012, the vent chamber 101, and the first vent 1011. When the cooking space 201 is under a second pressure state, air inside the cooking space 201 is discharged to the outside sequentially through the first exhaust port 1021, the exhaust chamber 102, the second exhaust port 1022, the air pump 300, the second vent, the second steam channel, and the fourth vent.

[0173] In this design, the exhaust channel of the air pump 300 is connected to the steam valve to prevent external oil or other dirt from contaminating the exhaust channel.

[0174] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the scope of this application. Terms such as “setup” appearing herein can refer to either a component being directly attached to another component or a component being attached to another component via an intermediary. A feature described in one embodiment herein may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated.

[0175] This application has been described through the above embodiments; however, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit this application to the described embodiments. Those skilled in the art will understand that many more variations and modifications can be made based on the teachings of this application, and all such variations and modifications fall within the scope of protection claimed in this application.

Claims

1. A cooking control method for a cooking appliance, characterized in that, The cooking appliance includes: The pot body, including the inner pot used to hold the ingredients; A lid, which is closable and detachable, is disposed on the pot body to form a cooking space between the lid and the inner pot; and A vacuum device for connecting the cooking space to the outside world, the vacuum device being configured to extract air from the sealed cooking space; A steam valve for connecting the cooking space to the outside, the steam valve being configured to allow outside air to enter the cooking space; The cooking control method includes at least a rice-cooking stage, which includes the following steps: Vacuuming step: Control the steam valve to close, so that the cooking space is sealed, control the vacuum device to evacuate the cooking space to create a negative pressure in the cooking space, and control the evacuation state of the vacuum device according to the temperature at the top of the cooking space, the pressure in the cooking space, or the evacuation time. Steam blowing step: The steam valve is opened according to the temperature at the top of the cooking space, so that the cooking space is connected to the outside world. The steam valve is closed according to the pressure in the cooking space and the temperature at the bottom of the cooking space.

2. The cooking control method for a cooking appliance according to claim 1, characterized in that, The rice-cooking stage includes the following steps: Judgment steps: After sequentially executing the vacuuming step and the blowing step, determine whether the number of times the vacuum device has been opened has reached the preset number n, and determine whether the cooking time has reached the preset time t. e The number of times the vacuum device is opened is the total number of times the vacuum device is opened during the rice cooking stage, and the rice cooking time is started from the first time the vacuum device is opened; if at least one condition is not met, the air extraction step and the air blowing step are repeated; if both conditions are met at the same time, the rice cooking stage ends.

3. The cooking control method for a cooking appliance according to claim 1, characterized in that, In the vacuuming step, controlling the vacuuming state of the vacuum device based on the temperature at the top of the cooking space specifically involves: The temperature at the top of the cooking space reaches the target temperature value T1 or T. 2N-1 When the vacuum device is stopped, the vacuum pumping is stopped. When the vacuum device first pumps air, the temperature at the top of the cooking space reaches T1, where T1 is 86–97°C; and / or When the vacuum device pumps air for the Nth time, the temperature at the top of the cooking space reaches T. 2N-1 T 2N-1 =T 2N-2 -Tdown [N-1] In the formula, N is the number of times the vacuum device pumps air, N≥2; Tdown [N-1] The temperature ranges from 2 to 30℃.

4. The cooking control method for a cooking appliance according to claim 1, characterized in that, In the vacuuming step, controlling the vacuuming state of the vacuum device according to the pressure within the cooking space specifically involves: When the pressure in the cooking space reaches the first target pressure P1, the vacuum device is controlled to stop evacuating, where P1 is a vacuum degree of -40kPa to -5kPa.

5. The cooking control method for a cooking appliance according to claim 1, characterized in that, In the blowing step, controlling the opening of the steam valve based on the temperature at the top of the cooking space specifically involves: The temperature at the top of the cooking space reaches the target temperature value T. 2N At that time, the steam valve is opened, wherein, T 2N =T 2N-1 +Tup [N] In the formula, N is the number of times the vacuum device pumps air, and Tup [N] The temperature ranges from 2 to 30℃.

6. The cooking control method for a cooking appliance according to claim 1, characterized in that, In the blowing step, controlling the steam valve to close based on the pressure within the cooking space and the temperature at the bottom of the cooking space specifically involves: When the pressure within the cooking space reaches the second target pressure P2, determine whether the temperature at the bottom of the cooking space is greater than or equal to the second target temperature T. d If yes, close the steam valve; if no, heat until the temperature at the bottom of the cooking space is greater than or equal to the second target temperature T. d The steam valve is controlled to close; wherein, The second target pressure P2 is a vacuum degree of -5 kPa to 0 kPa; Second target temperature T d The temperature is 110℃.

7. The cooking control method for a cooking appliance according to claim 1, characterized in that, The time for the evacuation step is 0.1 to 5 minutes; and / or The blowing step takes 0.1 to 5 minutes.

8. The cooking control method for a cooking appliance according to claim 1, characterized in that, The cooking control method further includes a heat preservation stage, in which the steam valve is closed to seal the cooking space, and the vacuum device is controlled to evacuate the cooking space to achieve a first target pressure P1.

9. A cooking utensil, characterized in that, include: The pot body, including the inner pot used to hold the ingredients; A lid, which is foldably disposed on the pot body to form a cooking space between the lid and the inner pot; as well as A vacuum device for connecting the cooking space to the outside world, the vacuum device being configured to extract air from the sealed cooking space; A steam valve for connecting the cooking space to the outside, the steam valve being configured to allow outside air to enter the cooking space; The cooking appliance is configured to control the vacuum device and the steam valve to work alternately during the rice-cooking stage, so that the cooking space experiences one or more cycles of pressure and temperature gradient changes.

10. The cooking utensil according to claim 9, characterized in that, The inner surface of the pot liner is provided with anti-stick texture; wherein, The anti-stick texture includes multiple protrusions and / or grooves; and / or The anti-stick texture is at least one of polygonal, circular, elliptical, or irregular shapes; and / or The anti-stick texture is located in the bottom area of ​​the inner pot, or the anti-stick texture covers the inner surface of the inner pot.

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