Cooking method, cooking apparatus, cooking device, storage medium, and program product

Abstract

The embodiment of the application discloses a cooking method and device, a cooking equipment, a storage medium and a program product, wherein the method comprises: in a first constant temperature stage of a water absorption stage, controlling a heating assembly to maintain the temperature of food materials in a cooking cavity in a first temperature range within a first time range; the first time range and / or the first temperature range is an environmental condition for destroying the seed coat structure of coarse grains; in a cooling stage of the water absorption stage, the temperature of the food materials is cooled from the first temperature range to a second temperature range; the upper limit value of the second temperature range is less than the lower limit value of the first temperature range; in a second constant temperature stage of the water absorption stage, the pressure of the cooking cavity is changed through a ventilation assembly in the cooking cavity to promote water absorption of the food materials; in a curing stage after the water absorption stage, the food materials are cured through the control of the heating assembly to promote rapid cooking and curing.

Description

Technical Field

[0001] The embodiments of this application relate to, but are not limited to, the field of household appliances, and relate to, but are not limited to, cooking methods, apparatuses, cooking equipment, storage media, and program products. Background Technology

[0002] When cooking multiple ingredients, their different water absorption rates lead to competition for water. Furthermore, the resulting drop in liquid level during water absorption means that ingredients on the upper surface may not absorb enough water, resulting in undercooked or undercooked food with a poor texture and sensory quality that is unacceptable to consumers. Summary of the Invention

[0003] In view of the above, embodiments of this application provide at least one cooking method, apparatus, cooking equipment, storage medium, and program product.

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

[0005] In a first aspect, embodiments of this application provide a cooking method, which includes: in a first constant temperature stage of the water absorption stage, controlling a heating component to maintain the temperature of the food in the cooking chamber within a first temperature range over a first duration; the first duration and / or the first temperature range being environmental conditions that destroy the seed coat structure of the grains; in a cooling stage of the water absorption stage, cooling the temperature of the food from the first temperature range to a second temperature range; the upper limit of the second temperature range being less than the boiling temperature corresponding to the pressure in the cooking chamber; in a second constant temperature stage of the water absorption stage, changing the pressure in the cooking chamber through a venting component in the cooking chamber to promote water absorption by the food; and in a cooking stage following the water absorption stage, cooking the food by controlling the heating component.

[0006] Secondly, embodiments of this application provide a cooking device, comprising: a cooking chamber for holding ingredients to be cooked; a heating component for heating the ingredients in the cooking chamber; a ventilation component for ventilating the cooking chamber; and a control component for controlling the heating component to maintain the temperature of the ingredients in the cooking chamber within a first temperature range over a first duration during a first constant temperature stage of the water absorption stage; the first duration and / or the first temperature range being environmental conditions that damage the seed coat structure of grains; cooling the temperature of the ingredients from the first temperature range to a second temperature range during a cooling stage of the water absorption stage; the upper limit of the second temperature range being less than the boiling temperature corresponding to the pressure inside the cooking chamber; changing the pressure of the cooking chamber through the ventilation component in the cooking chamber during a second constant temperature stage of the water absorption stage to promote water absorption by the ingredients; and cooking the ingredients by controlling the heating component during a cooking stage following the water absorption stage.

[0007] Thirdly, embodiments of this application provide a cooking apparatus, the cooking apparatus comprising:

[0008] The first control module is used to control the heating component to maintain the temperature of the food in the cooking cavity within a first time range within a first temperature range during the first constant temperature stage of the water absorption stage; the first time range and / or the first temperature range are environmental conditions that destroy the seed coat structure of the grains.

[0009] The cooling module is used to cool the food from a first temperature range to a second temperature range during the water absorption stage; the upper limit of the second temperature range is less than the boiling temperature corresponding to the pressure inside the cooking chamber.

[0010] The water absorption module is used in the cooking stage after the water absorption stage. It changes the pressure in the cooking cavity through the ventilation component in the cooking cavity to promote the absorption of water by the food.

[0011] The cooking module, after the water absorption stage, cooks the food by controlling the heating components.

[0012] Fourthly, embodiments of this application provide a computer-readable storage medium storing a computer program or instructions thereon, which, when executed by a processor, implement the steps in the above-described cooking method.

[0013] Fifthly, embodiments of this application provide a computer program product, including a computer program or instructions, which, when executed by a processor, implement the steps in the above-described cooking method.

[0014] In the technical solution of this application, by maintaining the food temperature within a first temperature range during the first constant temperature stage, the water absorption lag period of ingredients that are difficult to absorb water can be bypassed, and the water absorption of ingredients that are easy to absorb water can be suppressed, thereby reducing the difference in water absorption between different ingredients and improving the problem of competitive water absorption among different ingredients. Then, in the cooling stage, the temperature of the food is reduced from the first temperature range to the second temperature range, mitigating the problem of water level dropping too quickly due to a slow temperature drop, thus allowing different ingredients to fully absorb water. Finally, in the second constant temperature stage, the pressure in the cooking chamber is changed by the venting component in the cooking chamber, which can enhance the water absorption effect of the food, further improving the cooked taste of grains and other ingredients with outer skins and achieving the purpose of rapid cooking.

[0015] It should be understood that the above general description and the following detailed description are merely exemplary and explanatory, and are not intended to limit the technical solutions of this disclosure. Attached Figure Description

[0016] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with this application and, together with the specification, serve to explain the technical solutions of this application.

[0017] Figure 1 A schematic flowchart of a cooking method provided in an embodiment of this application;

[0018] Figure 2A A schematic diagram illustrating the differences in water absorption among cereal, refined white rice, and legume ingredients, provided for embodiments of this application;

[0019] Figure 2B A schematic diagram illustrating the stages of a cooking method provided in an embodiment of this application;

[0020] Figure 3 This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application;

[0021] Figure 4 This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. The following embodiments are used to illustrate this application, but are not intended to limit the scope of this application. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

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

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

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

[0026] This application provides a cooking method, such as... Figure 1 As shown, the method may include steps S101 to S104:

[0027] Step S101: In the first constant temperature stage of the water absorption stage, the heating component is controlled to maintain the temperature of the food in the cooking cavity within a first time range within a first temperature range; the first time range and / or the first temperature range are environmental conditions that destroy the seed coat structure of the grains.

[0028] Here, the water absorption stage refers to the process by which moisture is absorbed by the food. The cooking cavity can be a container that is closed at the bottom and sealed at the top with a lid, used to hold the food and moisture to be cooked. The heating component refers to the component that converts electrical energy into heat energy to heat the food inside the cooking cavity. The heating component can include a heating element, a control circuit, and a temperature sensor. The heating element can be an electric heating plate or an electric heating tube, which generates heat through the thermal effect of electric current to heat the food inside the cooking cavity. The control circuit is responsible for turning the heating element on and off to adjust the heating power and heating time. The temperature sensor can be used to monitor the temperature of the food inside the cooking cavity in real time and feed the temperature signal back to the control circuit. Food refers to the raw materials needed for cooking or making food. Raw materials can be grains, refined grains, beans, dried fruits, etc. Grains refer to grain and bean crops other than the five major crops of rice, wheat, corn, soybeans, and potatoes. Refined grains refer to grains that have undergone fine processing.

[0029] In some implementations, the first duration range and the first temperature range may be preset in the control component within the cooking cavity, and each quantity of food in the cooking cavity corresponds to a first duration range and a first temperature range. After determining the current quantity of food in the cooking cavity, the control component can determine the first temperature range and the first duration range corresponding to that quantity of food. For example, the first temperature range may be greater than 75°C.

[0030] In some embodiments, the ingredients can be a mixture of coarse grains and refined grains. The coarse grains may include at least one of the following: sorghum, millet, buckwheat (sweet buckwheat, bitter buckwheat), oats, barley, sorghum, millet, Job's tears, amaranth, and kidney beans, mung beans, adzuki beans, broad beans, peas, cowpeas, lentils, and black beans. The refined grain may be rice. In other embodiments, the ingredients may be a mixture of various coarse grains.

[0031] In some implementations, a temperature sensor monitors the temperature of the food inside the cooking cavity in real time and sends the temperature signal to a control circuit. The control circuit adjusts the heating power and heating time according to the received temperature signal and a preset program to maintain the temperature of the food inside the cooking cavity within a first temperature range over a first duration.

[0032] In this embodiment, after the cooking chamber is activated, it first enters the heating stage of the water absorption stage, controlling the heating component to heat the food to a first temperature range with a second preset power; when the food temperature reaches the first temperature range, it enters the first constant temperature stage of the water absorption stage, controlling the heating component to maintain the temperature of the food in the cooking chamber within the first temperature range for a first duration. This high-temperature treatment causes the formation of a starch gelatinization layer on the surface of food containing easily water-absorbing starches, preventing the easily water-absorbing starches from absorbing further water. Furthermore, under the action of high temperature, the seed coat on the surface of food containing difficult-to-absorb starches is more easily damaged, thereby bypassing the lag period of their water absorption stage and accelerating the water absorption process of difficult-to-absorb starches, thereby reducing the difference in their water absorption rate and improving the problem of competitive water absorption.

[0033] Step S102: During the cooling phase of the water absorption phase, the temperature of the food is reduced from the first temperature range to the second temperature range; the upper limit of the second temperature range is less than the boiling temperature corresponding to the pressure inside the cooking chamber.

[0034] Here, the upper limit of the second temperature range is less than the lower limit of the first temperature range. In some embodiments, heating with low power can be used. For example, if the temperature of the food can be maintained within the first temperature range using the first power, then heating the food with a second power lower than the first power can lower the temperature of the food. In some embodiments, the second power can be 0. In some other embodiments, a cooling component can also be used to cool the food. For example, the cooling component can be a component that adds cold water, or a ventilation component, or other components with cooling functions.

[0035] In some implementations, the top cover of the cooking cavity may be opened to cool the food from a first temperature range to a second temperature range. In practice, a control component may send a control signal to a sensor on the top cover of the cooking cavity, and the sensor on the top cover, upon receiving the control signal, controls the top cover to open.

[0036] In some implementations, gas can be introduced into the cooking cavity to cool the food from a first temperature range to a second temperature range. This can be achieved by activating the ventilation device in the ventilation assembly and opening the valve connecting the cooking cavity to the outside environment, thereby reducing heat accumulation within the cooking cavity and lowering the temperature.

[0037] In some implementations, the temperature of the food can be lowered from a first temperature range to a second temperature range by reducing the operating power of the cooking cavity. Specifically, the operating power of the heating element is reduced from a first preset power to a third preset power. By reducing the heat generated by heating the food, the heat generated by the cooking cavity is less than the heat lost, thereby achieving cooling.

[0038] In some implementations, the temperature of the food can be reduced from a first temperature range to a second temperature range by simultaneously reducing the operating power of the cooking cavity and introducing gas into the cooking cavity.

[0039] In the embodiments of this application, no specific restrictions are placed on the cooling methods adopted for the cooling components, and those skilled in the art can implement them according to actual needs.

[0040] In some implementations, the second temperature range may be preset in the control component in the cooking cavity, and each amount of food in the cooking cavity corresponds to a second temperature range. After determining the amount of food in the current cooking cavity, the control component can determine the second temperature range corresponding to that amount of food.

[0041] In this embodiment, after the first constant temperature stage of the water absorption stage ends, the cooling stage of the water absorption stage begins, which cools the food from the first temperature range to the second temperature range. This can accelerate the temperature drop and solve the problem of the water level dropping too quickly due to the slow temperature drop.

[0042] Step S103: In the second constant temperature stage of the water absorption stage, the pressure of the cooking cavity is changed by the ventilation component in the cooking cavity to promote water absorption by the food.

[0043] Here, the ventilation component refers to a component with functions such as ventilation, exhaust, and regulation of air pressure or humidity. The ventilation component may include components such as steam valves, exhaust vents, and ventilation ducts. The second constant temperature stage refers to the stage in which the heating component maintains the temperature of the food in the cooking cavity within a second time range within a second temperature range.

[0044] In some implementations, by controlling the opening and closing of the ventilation device in the ventilation assembly to connect the cooking chamber in the ventilation device to the outside, gas is introduced into the cooking chamber when the ventilation device is open, thereby increasing the pressure in the cooking chamber, promoting water absorption by the ingredients, thereby increasing the water absorption speed of the ingredients and improving the sensory quality of the mixed grain rice.

[0045] In some implementations, by controlling the opening and closing of the ventilation device and the connecting valve, the pressure inside the cooking cavity is alternately changed, which promotes the absorption of water by the ingredients and thus improves the sensory quality of the mixed grain rice.

[0046] In this embodiment, when the food temperature reaches the second temperature range, it enters the second constant temperature stage of the water absorption stage. The pressure of the cooking chamber is changed by the ventilation component in the cooking chamber to promote the food to absorb water and ultimately improve the sensory quality of the mixed grain rice.

[0047] Step S104: In the cooking stage following the water absorption stage, the ingredients are cooked by controlling the heating components.

[0048] In this embodiment, firstly, during the first constant-temperature stage, maintaining the food temperature within a first temperature range overcomes the water absorption lag period of ingredients that are difficult to absorb water, inhibiting the water absorption of ingredients that are easy to absorb water, thereby reducing the differences in water absorption between different ingredients and improving the problem of competitive water absorption among different ingredients. Then, during the cooling stage, the food temperature is lowered from the first temperature range to a second temperature range, mitigating the problem of excessively rapid water level drop caused by a slow temperature decrease, thus allowing different ingredients to fully absorb water. Finally, in the second constant-temperature stage, changing the pressure in the cooking chamber through the venting component can enhance the water absorption effect of the food.

[0049] In some embodiments, step S102 above, during the cooling phase of the water absorption phase, involves cooling the food from a first temperature range to a second temperature range, including the following step S1021:

[0050] Step S1021: During the cooling phase of the water absorption phase, the ventilation component is opened to introduce gas into the cooking cavity within a first ventilation duration, and to cool the temperature of the food from a first temperature range to a second temperature range; the first ventilation duration is inversely proportional to the second temperature range.

[0051] In some implementations, the first ventilation duration is determined based on the first ventilation rate and the total volume of the cooking cavity.

[0052] In some embodiments, step S1021 above, during the cooling phase of the water absorption phase, involves controlling the ventilation component to open, including one of the following steps S10211 and S10212:

[0053] Step S10211: During the cooling stage of the water absorption stage, the ventilation component is controlled to introduce gas into the cooking cavity at a first ventilation speed within a first ventilation duration, and to cool the temperature of the food from a first temperature range to a second temperature range at a first preset power; the first ventilation speed is inversely proportional to the second temperature range; the first preset power is less than the preset power of the first constant temperature stage.

[0054] In some implementations, the first preset power may be preset in the control component in the cooking cavity, and each amount of food in the cooking cavity corresponds to a first preset power. After determining the amount of food in the current cooking cavity, the control component can determine the first preset power corresponding to that amount of food.

[0055] In some implementations, the first ventilation rate may be preset in the control components.

[0056] In some embodiments, the ventilation assembly includes a ventilation device and a connecting valve. When the connecting valve is closed, the ventilation device is controlled to operate at a first ventilation rate for a first ventilation duration, while the temperature of the food is cooled from a first temperature range to a second temperature range by reducing the operating power of the heating assembly.

[0057] Step S10212: During the cooling phase of the water absorption phase, the ventilation component is controlled to alternately introduce gas into the cooking cavity at a first alternating frequency, and the temperature of the food is cooled from a first temperature range to a second temperature range at a first preset power.

[0058] In some embodiments, the control valve opens or closes at a first alternating frequency. When the control valve is closed, the venting device introduces gas into the cooking cavity at a first venting rate. When the control valve is open, the gas in the cooking cavity is released. By alternately introducing gas into the cooking cavity, the pressure in the cooking cavity can be alternately changed. Furthermore, by alternating the pressure in the cooking cavity and reducing the operating power of the heating element, the temperature of the food can be simultaneously reduced from a first temperature range to a second temperature range. The first alternating frequency is preset in the control component.

[0059] It should be noted that when the connecting valve is open, the venting device can either stop venting or continue venting.

[0060] In the above embodiments, closing the connecting valve reduces the escape of water vapor from the cooking cavity, thereby improving the cooling effect by ventilating the cooking cavity through the ventilation device. Furthermore, by opening and closing the connecting valve at a first alternating frequency, ventilating the cooking cavity through the ventilation device promotes the water absorption of different ingredients.

[0061] In some embodiments, in step S103 above, during the second constant temperature stage of the water absorption stage, the pressure in the cooking chamber is increased by the ventilation component in the cooking chamber to promote water absorption by the food, including the following step S1031:

[0062] Step S1031: In the second constant temperature stage of the water absorption stage, the ventilation component is opened and gas is introduced into the cooking cavity during the second ventilation duration. The pressure in the cooking cavity is increased to the first pressure to promote water absorption by the food. The first pressure is proportional to the second ventilation duration.

[0063] In some implementations, the second ventilation duration is determined based on the first ventilation rate and the total volume of the cooking cavity.

[0064] In some embodiments, step S1031 above, during the second constant temperature stage of the water absorption stage, controlling the ventilation component to open may include one of the following steps S10311 and S10312:

[0065] Step S10311: In the second constant temperature stage of the water absorption stage, the ventilation component is controlled to introduce gas into the cooking cavity at a second ventilation speed within a second ventilation duration, thereby increasing the pressure in the cooking cavity to a first pressure to promote water absorption by the food; the first pressure is proportional to the second ventilation speed.

[0066] The second ventilation speed can be preset in the control unit.

[0067] In some implementations, the connecting valve in the venting assembly is closed, and when the connecting valve is closed, the venting device is controlled to operate at a second venting speed for a second venting duration to increase the pressure in the cooking chamber to a first pressure.

[0068] Step S10312: In the second constant temperature stage of the water absorption stage, the ventilation component is controlled to open or close at a second alternating frequency to alternately introduce gas into the cooking cavity, so that the pressure in the cooking cavity alternately changes between the first pressure and the second pressure to promote the food to absorb water; wherein, the second pressure is greater than or equal to atmospheric pressure; the first pressure is greater than the second pressure.

[0069] Here, atmospheric pressure refers to the vertical pressure exerted on a unit area of ​​the Earth's surface by the atmosphere covering the Earth's surface.

[0070] In some implementations, the second alternation frequency, the first pressure, and the second pressure are preset in the control assembly.

[0071] In some embodiments, the control valve is opened or closed at a second alternating frequency, and when the venting device is open, gas is introduced into the cooking chamber at a second venting speed so that the pressure in the cooking chamber reaches a first pressure, and when the venting device is closed, the pressure in the cooking chamber drops from the first pressure to a second pressure, and the pressure in the cooking chamber is alternately changed between the first pressure and the second pressure until the second constant temperature stage ends.

[0072] It should be noted that when the connecting valve is open, the venting device can either stop venting or continue venting.

[0073] It should be noted that the pressure during the second isothermal stage is preferably greater than the pressure during the cooling stage.

[0074] In the above embodiments, by increasing the pressure in the cooking chamber or alternating the pressure in the cooking chamber, the water absorption effect of different ingredients can be promoted, thereby solving the problem of slow water absorption due to cooling and resulting in longer cooking time, speeding up the cooking speed of ingredients, and thus improving the quality of mixed grain rice to obtain better sensory quality.

[0075] In some embodiments, the first alternation frequency is less than the second alternation frequency.

[0076] In some embodiments, the first ventilation duration is greater than or equal to the ratio of the total volume of the cooking cavity to the first ventilation speed; the second ventilation duration is greater than or equal to the ratio of the total volume of the cooking cavity to the second ventilation speed.

[0077] Here, the total volume refers to the volume of the cooking cavity.

[0078] It should be noted that the first ventilation duration described in the above embodiments is applicable to the scheme of step S1021, and the second ventilation duration described in the above embodiments is applicable to the scheme of step S1031.

[0079] In some embodiments, the cooking method may include step S104:

[0080] Step S104: During the heating phase of the water absorption phase, the heating component is controlled to heat the food to the first temperature range with a second preset power; the amount of food in the cooking cavity is determined based on the duration of heating the food to the first temperature range; and the working parameters of the cooling phase, the first constant temperature phase, and the second constant temperature phase are determined based on the amount of food.

[0081] Here, the operating parameters refer to the power, temperature, and other parameter values ​​of the cooking cavity at different cooking stages.

[0082] In some implementations, the second preset power is greater than or equal to 7 / 8 of the rated power of the cooking cavity. For example, if the rated power of the cooking cavity is 800 watts (W), the second preset power is greater than 700W. For example, the second preset power can be 700W, 720W, or 760W.

[0083] In some implementations, a temperature sensor monitors the temperature of the food inside the cooking cavity in real time and sends the temperature signal to a control circuit. The control circuit adjusts the heating power and heating time according to the received temperature signal and a preset program to heat the food inside the cooking cavity to a first temperature range.

[0084] In some implementations, the heating time is different for different amounts of ingredients. Therefore, the amount of ingredients in the cooking cavity can be determined by the heating time to the first temperature range. Taking grains as an example, different amounts of grains require different amounts of water. For example, adding one cup of grains to the cooking cavity requires less water than adding four cups of grains. Therefore, the heating time for one cup of grains is less than the heating time for four cups of grains.

[0085] In some implementations, the heating time corresponding to different amounts of ingredients can be preset in the control component in the cooking cavity. After determining the current heating time in the cooking cavity, the control component can determine the amount of ingredients corresponding to that heating time.

[0086] In some embodiments, the control components of the cooking cavity include each amount of food, and the temperature range, power value, and duration range of the food in the cooling phase corresponding to that amount of food; each amount of food in the cooking cavity corresponds to the temperature range, power value, and duration range of the food in the first constant temperature phase; each amount of food in the cooking cavity corresponds to the temperature range, power value, and duration range of the food in the second constant temperature phase.

[0087] In some implementations, after determining the amount of food in the current cooking cavity, the temperature range, power, and duration range of the food in the cooling stage, the first constant temperature stage, and the second constant temperature stage can be determined based on this amount of food.

[0088] In the above embodiments, the amount of mixed grains in the cooking cavity is determined by the heating time, so that the working parameters of the cooling stage, the first constant temperature stage and the second constant temperature stage can be adjusted according to the amount of mixed grains, so as to solve the problem of deterioration of the cooking effect of mixed grain rice caused by the change of the amount of mixed grains and improve the quality of mixed grain rice.

[0089] In some embodiments, the cooking method may include step S105:

[0090] Step S105: During the cooking stage, the heating component is controlled to bring the food to the cooking temperature at a third preset power to cook the food.

[0091] In some embodiments, the cooking method may include step S106:

[0092] Step S106: During the cooling stage or the second constant temperature stage, determine the first height to which water is added to the cooking cavity; based on the first height, determine the volume of water to be added to the cooking cavity; control the water adding component to add water to the cooking cavity according to the volume of water added.

[0093] In some implementations, the first height may be preset in the control component in the cooking cavity, and each amount of food in the cooking cavity corresponds to a first height. After determining the amount of food in the current cooking cavity, the control component can determine the first height corresponding to that amount of food.

[0094] In some implementations, the first position of the first height within the cooking cavity is first determined; then, multiple first cross-sectional areas within the first position in the cooking cavity are determined; finally, based on the first cross-sectional areas and the first height, the volume of water to be added to the cooking cavity can be obtained. Wherein, if the multiple first cross-sectional areas at the first position are the same, it is understood that the first position in the cooking cavity is a regular body, and the product of the first cross-sectional area and the first height can be determined as the volume of water added; where the multiple first cross-sectional areas at the first position are different, it is understood that the first position in the cooking cavity is an irregular body, and the volume corresponding to each cross-sectional area needs to be determined, and the sum of the volumes corresponding to all cross-sectional areas is determined as the volume of water added.

[0095] In the above embodiments, by adding water into the cooking cavity during the cooling stage or the second constant temperature stage, the problem of insufficient water absorption by the upper surface of the food in the cooking cavity caused by the drop in the liquid level in the cooking cavity can be solved.

[0096] In some embodiments, step S106 above, which determines the volume of water to be added to the cooking cavity based on the first height, may include steps S1061 and S1062:

[0097] Step S1061: Determine multiple first cross-sectional areas within a first position corresponding to a first height in the cooking cavity; the first position is located above a second position corresponding to a second height; the second height is the height of the food in the cooking cavity;

[0098] In some implementations, if the cooking cavity does not support height detection, the second height can be estimated based on the amount of food; if the cooking cavity supports height detection, the second height can be obtained by a height detection device in the cooking cavity.

[0099] In some implementations, each second height corresponds to a different amount of food. The second height corresponding to different amounts of food can be preset in the control component in the cooking cavity. After determining the amount of food in the current cooking cavity, the control component can determine the second height corresponding to that amount of food.

[0100] In some implementations, the first cross-sectional area may be a control component preset in the cooking cavity. In practice, the cooking cavity can be divided into multiple height positions, and the cross-sectional area of ​​each height position can be determined. Then, each height position and the corresponding cross-sectional area are stored. After determining the first position, the control component can first determine the multiple height positions corresponding to the first position, and then determine the first cross-sectional area corresponding to each height position.

[0101] Step S1062: When multiple first cross-sectional areas are equal, the product of the first height and the first cross-sectional area is determined as the water volume to be added to the cooking cavity.

[0102] Here, assuming the first position in the cooking cavity is a regular body, the volume of water added to the cooking cavity is:

[0103] V w =h1S F (1);

[0104] Among them, V w Let S be the volume of water added, h1 be the first height, and S be the volume of water added. F The first cross-sectional area is determined under the first position as a regular body.

[0105] In the above embodiments, the amount of water added to the cooking cavity is adjusted by different heights, thus avoiding the problem of deterioration in the effect of mixed grains due to adding too little or too much water.

[0106] In some embodiments, after step S1061, steps S1063 to S1065 may be included:

[0107] Step S1063: When multiple first cross-sectional areas are not equal, determine the third height corresponding to each first cross-sectional area;

[0108] In some implementations, a first position corresponds to multiple different first cross-sectional areas, each cross-sectional area corresponding to a third height. The sum of the third heights corresponding to all cross-sectional areas constitutes the first height.

[0109] Step S1064: The product of each first cross-sectional area and the third height corresponding to each first cross-sectional area is determined as the first volume corresponding to each first cross-sectional area;

[0110] Step S1065: Determine the sum of all the first volumes as the volume of water added to the cooking cavity.

[0111] Here, if the first position in the cooking cavity is an irregular shape, the volume of water added to the cooking cavity is:

[0112]

[0113] Among them, V w h is the volume of water added. i The third altitude, S i Let n be the unequal first cross-sectional areas determined under the condition that the first position is an irregular body, and n be the number of multiple first cross-sectional areas determined under the condition that the first position is an irregular body.

[0114] The above embodiments illustrate a method for determining the amount of water to add to an irregular cooking cavity, thus avoiding the problem of deterioration in the effect of mixed grains due to adding too little or too little water.

[0115] In some embodiments, the cooking method may include step S107:

[0116] Step S107: During the cooling stage or the second constant temperature stage, determine the volume of steam introduced into the cooking cavity; based on the steam volume, determine the number of times steam is introduced into the cooking cavity; control the ventilation component to introduce steam into the cooking cavity according to the steam volume within the number of times.

[0117] In some implementations, the steam volume can be preset in the control component of the cooking cavity, and each amount of food in the cooking cavity corresponds to a steam volume. After determining the amount of food in the current cooking cavity, the control component can determine the steam volume corresponding to that amount of food.

[0118] In some implementations, the number of times steam is introduced into the cooking cavity can be determined based on the steam volume and the total volume of the cooking cavity.

[0119] In the above embodiments, by supplementing the cooking cavity with steam during the cooling stage or the second constant temperature stage, the problem of insufficient water absorption of the upper surface of the food in the cooking cavity caused by the drop in the liquid level in the cooking cavity can be solved.

[0120] In some embodiments, step S107 above, determining the number of times steam is introduced into the cooking cavity based on the steam volume, may include steps S1071 to S1074:

[0121] Step S1071: Determine multiple second cross-sectional areas within the second position corresponding to the second height;

[0122] In some implementations, the second cross-sectional area may be a control component preset in the cooking cavity. After determining the second position, the control component may first determine multiple height positions corresponding to the second position, and then determine the second cross-sectional area corresponding to each height position.

[0123] Step S1072: Determine the second volume occupied by the food in the cooking cavity based on multiple second cross-sectional areas;

[0124] In some implementations, when multiple second cross-sectional areas are equal, i.e., the second position in the cooking cavity is a regular body, the product of the second cross-sectional area and the second height is determined as the second volume.

[0125] Here, if the second position in the cooking cavity is a regular volume, the second volume is:

[0126] V F =h2S S (3);

[0127] Among them, V F h2 is the second volume, h2 is the first height, and S is the second volume. SThe second cross-sectional area is determined under the condition that the second position is a regular body.

[0128] In some implementations, when multiple second cross-sectional areas are not equal, i.e., the second position in the cooking cavity is an irregular body, a fourth height corresponding to each second cross-sectional area is determined; the product of each second cross-sectional area and the fourth height corresponding to each second cross-sectional area is determined as a third volume corresponding to each second cross-sectional area; and the sum of all the third volumes is determined as the second volume.

[0129] Here, when the second position in the cooking cavity is an irregular shape, the second volume is:

[0130]

[0131] Among them, V w h is the volume of water added. j The fourth altitude, S i Let m be the unequal second cross-sectional area determined under the second position being an irregular body, and let m be the number of multiple second cross-sectional areas determined under the second position being an irregular body.

[0132] Step S1073: Determine the difference between the total volume and the second volume of the cooking cavity as the free volume of the cooking cavity;

[0133] Here, the free volume of the cooking cavity is:

[0134] V E =VV F (5);

[0135] Among them, V E V is the free volume of the cooking cavity, and V is the total volume of the cooking cavity. F This is the second volume.

[0136] Step S1074: The quotient of the steam volume and the idle volume is determined as the number of times steam is introduced into the cooking cavity.

[0137] Here, the number of times steam is introduced into the cooking cavity is:

[0138] f = V0 / V E (6);

[0139] Where f is the number of times steam is introduced into the cooking cavity, V0 is the volume of steam, and V E This refers to the free volume of the cooking cavity.

[0140] In the above embodiments, different heights of grains will result in inconsistent volumes of the remaining cavity in the cooking container. If the same amount of steam is used to replenish different heights, the upper remaining cavity will be filled with steam, and the subsequently replenished steam will be directly discharged from the exhaust port, thus failing to effectively utilize the replenished steam. Therefore, replenishing steam in stages according to the remaining cavity volume under different grain amounts can effectively utilize the steam.

[0141] Mixed grain rice, while nutritious, often lacks a pleasant texture. To improve its taste, most consumers mix the grains with white rice during cooking. However, the unique seed coat structure of mixed grains inhibits water absorption, resulting in a slower water absorption rate compared to white rice. Figure 2A As shown, the three stages of water absorption for refined white rice, cereals, and legumes are illustrated. It can be seen that refined white rice enters the exponential stage as soon as cooking begins, while cereals and legumes enter the lag stage, and the lag time periods for cereals and legumes are different.

[0142] Furthermore, for starchy foods, water absorption is a prerequisite for gelatinization and cooking when cooked in normal cooking appliances (such as rice cookers and pressure cookers). However, when cooking starchy foods with different water absorption rates, the differences in the water absorption lag period (i.e., lag time) and water absorption rate can lead to competition for water absorption. That is, starchy foods with a long water absorption lag period or a slow water absorption rate do not absorb enough water (especially on the surface, where the liquid level drops during the water absorption process, making it easy for the upper surface to have insufficient water absorption or no water to absorb), resulting in a hard or even undercooked texture. On the other hand, starchy foods with a short water absorption lag period or a fast water absorption rate absorb too much water, resulting in an overly soft and mushy texture. For example, in red bean rice, the rice is already soft and mushy and cannot be formed, while the red beans are still dry, hard, or even undercooked. Ultimately, the cooked mixed grain rice has a poor taste and its sensory quality is difficult for consumers to accept.

[0143] Based on this, the embodiments of this application provide a cooking method that improves the texture of mixed grains in cooking scenarios where at least one type of non-whole refined rice is used, by employing a cooking process of first absorbing water at high temperature and then absorbing water at lower temperature. Figure 2BAs shown, this cooking method includes three stages: a high-temperature differential water absorption stage, a low-temperature full water absorption stage, and a full cooking stage (i.e., the cooking stage). In the high-temperature differential water absorption stage, high temperatures are used to induce the formation of a starch gelatinization layer on the surface of foods containing easily absorbent starches, preventing further water absorption. Furthermore, under high temperatures, the seed coat of foods containing difficult-to-absorb starches is more easily damaged, thus bypassing the lag phase of their water absorption and accelerating the water absorption process. This reduces the difference in water absorption rates and improves the problem of competitive water absorption. To prevent excessively rapid loss of moisture at high temperatures, which could lead to a drop in the liquid level within the cooking cavity and insufficient water absorption on the upper surface, the method uses a lower temperature than in the high-temperature differential water absorption stage in the low-temperature full water absorption stage. This ensures that all ingredients absorb water fully (after improving the competitive water absorption problem in the high-temperature differential water absorption stage, this stage's full water absorption does not cause easily absorbent ingredients to over-absorb water). After full water absorption, further cooking and full gelatinization result in a well-tasting mixed grain rice.

[0144] like Figure 2B As shown, the high-temperature differential water absorption stage can be further divided into the heating stage ① (i.e. the heating stage of the water absorption stage) and the high-temperature water absorption stage ② (i.e. the first constant temperature stage of the water absorption stage). The low-temperature full water absorption stage can be further divided into the cooling stage ③ (i.e. the cooling stage of the water absorption stage) and the cooling water absorption stage ④ (i.e. the second constant temperature stage of the water absorption stage).

[0145] In the low-temperature water absorption stage of this cooking method, if the water level in the cooking chamber drops too quickly, the upper surface of the grains will not absorb enough water. If the cooling method is stopped in the cooling stage ③, there will be the following three problems: (1) In order to improve the cooling effect, the water vapor is not prevented from escaping, resulting in a faster drop in the liquid level; (2) In order to prevent the water vapor from escaping, the cooling effect is reduced, resulting in a faster drop in the liquid level, which limits the improvement of the quality of the mixed grain rice and leaves the quality of the mixed grain rice with a large room for improvement; (3) Using other cooling methods such as semiconductors reduces the drop in the liquid level, but also reduces the water absorption rate of the grains, resulting in a longer overall cooking time. In addition, this method has the disadvantage of a localized cooling area, which may lead to poor cooling effect or retrogradation of starch in some grains.

[0146] Therefore, in order to improve the cooking texture of multi-grain rice, the present application further proposes a method for improving the cooking effect of multi-grain rice. By reducing the escape of water vapor and using ventilation to cool down, this method not only improves the uniformity of the cooling area and solves the problem of poor cooling effect and even starch retrogradation in the method of stopping work and cooling down (improving the cooking effect of multi-grain rice), but also, due to the closed cooking cavity, ventilation can increase the pressure, or due to the opening and closing of the cooking cavity, ventilation can achieve an alternating change of pressure increase and decrease. Thus, during the cooling and water absorption stage ④, the pressure increase or the alternating change of pressure increase and decrease can be used to promote the water absorption of multi-grain, solving the problem of slow cooling and water absorption and long cooking time (speeding up the cooking speed of multi-grain rice), and further improving the quality of multi-grain rice to obtain better sensory quality.

[0147] Next, it will be described in combination with Figure 2B the method for improving the cooking effect of multi-grain rice in

[0148] This process includes high-temperature water absorption, ventilation cooling, ventilation pressure increase, and cooking and ripening. Next, taking multi-grain as the food material, this method will be described in detail.

[0149] 1. Preparation: The user puts the washed multi-grain into the cooking cavity of S liters (L), adds water, and starts cooking;

[0150] 2. High-temperature water absorption: Heat the cooking cavity to the first temperature T1 (i.e., the first temperature range), where T1 > 75°C. After the temperature reaches T1, keep the temperature of the cooking cavity at T1 for a period of time t1 (i.e., the first duration range) to destroy the seed coat structure of the multi-grain at high temperature and bypass the water absorption lag period of the hard-to-absorb multi-grain. If there are multiple multi-grains cooked together, high-temperature water absorption is also beneficial to balance the water absorption differences between different multi-grains.

[0151] 3. Ventilation cooling, that is, Figure 2B the third stage in 通1 (min) (i.e., the first ventilation duration), where t 通1 ≥ S / v1 (note: this relationship does not need to be satisfied when alternating ventilation), until the temperature in the cavity drops to T2 (i.e., the second temperature range), then stop ventilation. Among them, T2 < T1, v1 is inversely proportional to T2, and t 通1 is inversely proportional to T2.

[0152] In other embodiments, after overcoming the water absorption lag period of the poorly absorbent grains, to prevent the liquid level from dropping too quickly, cooling is achieved through alternating ventilation pressures at a frequency of δ1 (i.e., the first alternating frequency), until the temperature inside the cavity drops to T2, at which point ventilation stops. In practice, the valve closes the cavity, and when the ventilation device is opened, it operates at a ventilation rate of v1 (L / min). 通1 (min); Then, close the ventilation device, open the control valve to discharge the gas from the chamber, close the chamber again after the gas is discharged, open the ventilation device to start the next cycle, until the chamber temperature drops to T2.

[0153] Preferably, while introducing gas, moisture is replenished in the form of atomized water or the like.

[0154] 4. Ventilation and pressurization, i.e. Figure 2B Stage ④: In some implementations, after lowering the temperature inside the cavity to T2 (i.e., the second temperature range), the cavity temperature is maintained at T2 for a period of time t2 (i.e., the second duration range). During this process, alternating ventilation pressure is used to promote water absorption by the grains. In practice, the valve closes the cavity, and the ventilation device starts operating at a ventilation rate of v2 (L / min) for t... 通2 (min) (i.e., the second ventilation rate), where t 通2 ≥S / v2 (i.e., the second ventilation duration) (Note: this relationship may not be satisfied during alternating ventilation), causing the pressure inside the cavity to rise to P1, thereby promoting water absorption by the grains, where P1>0kPa (assuming atmospheric pressure is 0kPa), P1 is directly proportional to v2, and P1 is related to t 通2 Proportional.

[0155] In other embodiments, after lowering the temperature inside the cavity to T2, the cavity temperature is maintained at T2 for a period of time t2. During this process, alternating ventilation pressure is used to promote water absorption by the grains, with an alternation frequency of δ2 (i.e., the second alternation frequency), where δ1 < δ2. In this way, the pressure changes not only once, but alternately.

[0156] During implementation, the valve closes the cavity, and when the ventilation device is opened, the ventilation device starts operating at a ventilation rate of v2 (L / min). 通2 (min) to raise the pressure inside the chamber to P1, then close the venting device, open the control valve to release gas from the chamber, and lower the pressure to P2, where P1>P2≥0kPa. During this process, the pressure inside the chamber alternates between P2 and P1.

[0157] Preferably, while introducing gas, the moisture in the cavity is replenished in the form of atomized water or the like.

[0158] Preferably, hot air is used for ventilation, and the hot air introduced will not cause a large change in the cavity temperature. For example, the cavity temperature change should be less than or equal to a preset value, such as ΔT≤10℃.

[0159] 5. Cooking and maturation: After the water absorption is finished, continue cooking at temperature T3 for a period of time t3 to fully cook the grains.

[0160] It should be noted that the above methods for improving the cooking effect of mixed grain rice can also be used in household appliances such as pressure cookers, and similar methods can be used to cook two or more ingredients with different water absorption rates.

[0161] The embodiments corresponding to the above process include Embodiment 1 and Embodiment 2, wherein Embodiment 1 corresponds to the above implementation method where the ventilation pressure does not alternate, and Embodiment 2 corresponds to the above implementation method where the ventilation pressure alternates.

[0162] Example 1:

[0163] 1. Preparation: The user puts the washed red beans and white rice into a 4L container, adds water, and starts cooking.

[0164] 2. High-temperature water absorption: Heat to 100℃ with an average power of 950W and boil, and maintain the cavity temperature at 100℃ for 5 minutes.

[0165] 3. Ventilation and cooling: Stop the power and cool down. Seal the cavity with the valve. Introduce gas with atomized water at a rate of 1L / min for 5 minutes to reduce the cavity temperature to 70℃.

[0166] 4. Ventilation and pressurization: After the cavity temperature drops to 70℃, the cavity temperature is maintained at 70℃ for 5 minutes. During this process, the valve closes the cavity, and the ventilation device introduces 70℃ hot air with atomized water at 2L / min for 2 minutes, so that the pressure in the cavity rises to 25kPa. This pressure is then maintained until the end of this stage.

[0167] 5. Cooking and maturation: After the water absorption is finished, continue cooking at 100℃ for 25 minutes to fully cook the grains and obtain mixed grain rice with a better taste.

[0168] Example 2:

[0169] 1. Preparation: The user puts the washed red beans and white rice into a 4L container, adds water, and starts cooking.

[0170] 2. High-temperature water absorption: Heat to 100℃ with an average power of 950W and boil, and maintain the cavity temperature at 100℃ for 5 minutes.

[0171] 3. Ventilation and Cooling: When the power is stopped and the chamber is cooled, the valve closes the chamber, and the ventilation device introduces gas with atomized water at a rate of 2L / min for 1 minute; the valve opens the chamber to discharge the gas inside; after the gas is discharged, the valve closes the chamber, and the ventilation device introduces gas with atomized water at a rate of 2L / min for 1 minute to lower the chamber temperature to 70℃.

[0172] 4. Ventilation and pressurization: After the cavity temperature drops to 70℃, the cavity temperature is maintained at 70℃ for 8 minutes. During this process, the valve closes the cavity, and the ventilation device introduces 70℃ hot air with atomized water at 2L / min for 2 minutes, causing the pressure inside the cavity to rise to 25kPa. The valve then opens the cavity, depressurizes to 5kPa, and then closes the cavity. The ventilation device introduces 70℃ hot air with atomized water at 2L / min for 2 minutes, causing the pressure inside the cavity to rise to 25kPa, and then maintains the pressure until the end of this stage.

[0173] 5. Cooking and maturation: After the water absorption is finished, continue cooking at 100℃ for 25 minutes to fully cook the grains and obtain mixed grain rice with a better taste.

[0174] The above-mentioned method for improving the cooking effect of mixed grain rice achieves cooling by venting to prevent the liquid level from dropping too quickly. Ventilation, combined with the valve sealing the cavity, increases pressure to promote water absorption by the grains, thereby improving the water absorption effect during the low-temperature full water absorption stage. This solves the problems of the liquid level dropping too quickly and the grains absorbing water slowly during the low-temperature full water absorption stage, and further improves the sensory quality of mixed grain rice.

[0175] As consumers become more health-conscious, more and more are choosing to eat mixed grain rice, which is low in glycemic index and has many health benefits, instead of white rice as their staple food. However, due to factors such as the seed coat structure of mixed grains, the water absorption process of the grains is inhibited, resulting in mixed grain rice having a hard or even undercooked texture when cooked using ordinary cooking methods.

[0176] Most existing rice cooking programs are pre-set to allow the water absorption stage to take place, which is not suitable for rice cookers. Figure 2B The cooking method shown here is problematic because when the user changes the amount of grains added, the difficulty of improving competitive water absorption during the high-temperature water absorption phase and the difficulty of fully absorbing water during the cooling water absorption phase both change. If the cooking is still carried out according to the pre-set water absorption phase time, it may result in the high-temperature water absorption phase time being too long for a small amount (1 cup of rice), causing the water level to drop too quickly, and the surface grains still not absorbing enough water during the cooling water absorption phase, thus leading to a decrease in the quality of the mixed grain rice. On the other hand, when the user cooks a large amount (4 cups of rice), the high-temperature water absorption phase time may be too short, the water absorption lag period of the grains may not be fully overcome, or the competitive water absorption problem may not be solved, and the grains that are difficult to absorb water may still not be able to fully absorb water and gelatinize, thus leading to a decrease in the quality of the mixed grain rice.

[0177] Based on this, this application also proposes a method to improve the quality of mixed grain rice. This method involves adjusting the power, time, and temperature parameters (i.e., operating parameters) of the high-temperature water absorption stage ②, cooling stage ③, and cooling water absorption stage ④ based on the heating time during the heating stage ①. This addresses the problem of deterioration in cooking results caused by changes in the amount of mixed grains, thereby improving the quality of the mixed grain rice. Furthermore, during the cooling water absorption stage ④ or cooling stage ③, water or steam is added midway to ensure the mixed grains fully absorb water.

[0178] Next, combine Figure 2B The text explains methods for improving the quality of mixed grain rice.

[0179] The process mainly includes the following steps: determining the amount of grains during the heating stage; adjusting the power, time, and temperature of the high-temperature water absorption stage ②, cooling stage ③, and cooling water absorption stage ④; adjusting the amount of water added or steam replenished during the cooling water absorption stage ④; and ensuring thorough cooking. The following section will explain this process in detail using grains as an example.

[0180] 1. Preparation: Place the washed grains into a cooking cavity with a volume of S, add water and start cooking. The different heights of the cooking cavity correspond to a cross-sectional area.

[0181] 2. Heating Stage ① Determining the Amount of Grains: Use a power no less than 7 / 8 of the rated power of the cooking cavity for heating. When the temperature rises to T1, determine the time t1 taken from the heating stage to the high-temperature water absorption stage. Based on t1, the amount of grains in the cooking cavity can be obtained. Therefore, based on the determined amount of grains, the power, time, and temperature of the high-temperature water absorption stage ②, the cooling stage ③, and the cooling water absorption stage ④ can be determined.

[0182] Furthermore, the height of the grains in the cooking cavity (i.e., the second height) can be determined by the amount of grains. By determining the multiple cross-sectional areas (i.e., the second cross-sectional areas) corresponding to the height of the grains in the cooking cavity, the volume of the cooking cavity occupied by the amount of grains (i.e., the second volume) can be obtained by referring to formula (3) or formula (4).

[0183] 3. Adjust the power, time, and temperature of the high-temperature water absorption stage ②, cooling stage ③, and cooling water absorption stage ④. A larger t1 indicates a larger amount of grains added by the user. Therefore, a larger t1 results in a longer time t2 for the high-temperature water absorption stage ② and a larger power P2, effectively overcoming the water absorption lag period and resolving the issue of competition for water absorption among the grains. A larger t1 results in a shorter time t3 for the cooling stage ③ and a smaller power P3. A larger t1 also results in a longer time t4 for the cooling water absorption stage ④, a smaller power P4, and a smaller temperature T4, ensuring sufficient water absorption by the grains.

[0184] 4. Adjusting the amount of water added or steam replenished during the cooling and water absorption stage ④: Based on the amount of grain, the height (i.e., the first height) of the water required to replenish the grain during the cooling and water absorption stage ④ can be determined to ensure that the upper surface grain fully absorbs water. Furthermore, the amount of water added (i.e., the volume of water added) can be obtained by referring to formula (1) or formula (2) based on the multiple cross-sectional areas (i.e., the first cross-sectional area) corresponding to the height of the required water replenishment in the cooking cavity. Here, the water temperature is preferably a temperature that matches the temperature of the cooling and water absorption stage ④.

[0185] Alternatively, adjust the amount of steam replenished during cooling and water absorption stage ④: Based on the amount of grain, the required amount of steam (i.e., steam volume) V0 to be replenished during cooling and water absorption stage ④ can be determined. In practice, this steam needs to be replenished multiple times during cooling and water absorption stage ④, with each replenishment consisting of a steam volume of V. E V E The calculation method is shown in Formula (5), and the number of replenishments is f. The calculation method of f is shown in Formula (6) to improve the steam utilization efficiency, thereby further promoting the water absorption of the upper surface of the grains.

[0186] It's important to note that the purpose of adding water midway through cooking is to raise the water level above the top layer of grains. However, since most cooking appliance containers are not rectangular, the amount of grains determines the height of the top layer, and different heights correspond to different cross-sectional areas. If the same amount of water is added for different heights, the rising liquid level will be inconsistent, resulting in either too much or too little water. Both excessive and insufficient water will degrade the quality of the grains. Therefore, the amount of water added needs to be adjusted according to the cross-sectional area of ​​the top layer of grains to ensure the quality of the grains.

[0187] The purpose of the mid-cooking steam replenishment method is to allow the steam to contact the top layer of grains. Grains at different heights will result in inconsistent volumes of the remaining cavity in the cooking container. If the same steam replenishment method is used for different heights, the remaining cavity at the top will be filled with steam, and the subsequently replenished steam will simply escape through the vent, thus failing to effectively utilize the replenished steam. Therefore, it is necessary to replenish the steam in stages according to the remaining cavity volume under different grain quantities to effectively utilize the steam.

[0188] It should be noted that water and steam can be added during the cooling stage ③, but it is preferable to add water during the cooling and water absorption stage ④. This is because the steam temperature is generally higher than 100℃, and adding steam during the cooling stage ③ will affect the cooling effect of the cooling stage ③.

[0189] Preferably, water is added during the cooling and water absorption stage ④, and the water is preferably warm, with the temperature of the added water being the same as the temperature of the cooling and water absorption stage ④.

[0190] 5. Fully cook and complete cooking: Cook the grains further to ensure they are fully cooked.

[0191] The embodiments corresponding to the above process include Embodiment 1 and Embodiment 2.

[0192] Example 1:

[0193] 1. Preparation: Place the washed grains into the cooking cavity and start cooking.

[0194] 2. Heating stage ① Determine the amount of grains: Use 950W power to heat for 300s to reach the high temperature and water absorption stage ② Set the temperature (100℃), and determine the amount of grains to be 320g based on the heating time.

[0195] 3. Adjust the power, time, and temperature of the high-temperature water absorption stage ②, cooling stage ③, and cooling water absorption stage ④: Adjust the power of the high-temperature water absorption stage ② to 700W and the time to 5min; adjust the power of the cooling stage ③ to 100W and the time to 3min; adjust the power of the cooling water absorption stage ④ to 200W, the time to 5min, and the temperature to 80℃.

[0196] 4. Fully cook and complete cooking: Cook the grains further to fully cook them.

[0197] Example 2

[0198] 1. Preparation: Place the washed grains into the cooking cavity and start cooking.

[0199] 2. Heating stage ① Determine the amount of grains: Use 950W power to heat for 600s to reach the high temperature and water absorption stage ② Set the temperature (100℃), and determine the amount of grains to be 640g based on the heating time.

[0200] 3. Adjust the power, time, and temperature of the high-temperature water absorption stage ②, cooling stage ③, and cooling water absorption stage ④: Adjust the power of the high-temperature water absorption stage ② to 900W and the time to 7min; adjust the power of the cooling stage ③ to 50W and the time to 2min; adjust the power of the cooling water absorption stage ④ to 100W, the time to 8min, and the temperature to 70℃.

[0201] 4. Fully cook and complete cooking: Cook the grains further to fully cook them.

[0202] The aforementioned method for improving the quality of mixed grain rice determines the time it takes for the temperature of the mixed grains to rise to T1 during the heating stage ①. This time is then used to determine the amount of mixed grains in the cooking chamber. Based on the amount of mixed grains, the power, time, and temperature parameters of the high-temperature water absorption stage ②, cooling stage ③, and cooling water absorption stage ④ can be adjusted to address the problem of deterioration in cooking results caused by changes in the amount of mixed grains, thus improving the quality of the mixed grain rice. Furthermore, by adding water or supplementing steam midway through the cooling stage ③ and cooling water absorption stage ④, the surface layer of mixed grains can fully absorb water, further improving the quality of the mixed grain rice.

[0203] Based on the foregoing embodiments, this application provides a cooking device, which includes the various modules included, and can be implemented by a control device in the cooking equipment; of course, it can also be implemented by specific logic circuits; in the implementation process, the processor can be a central processing unit (CPU), microprocessor unit (MPU), digital signal processor (DSP), or field programmable gate array (FPGA), etc.

[0204] Figure 3 This is a schematic diagram of the composition of a cooking device provided in an embodiment of this application, as shown below. Figure 3 As shown, the cooking apparatus 300 includes:

[0205] The first control module 310 is used to control the heating component to maintain the temperature of the food in the cooking cavity within a first time range within a first temperature range during the first constant temperature stage of the water absorption stage; the first time range and / or the first temperature range are environmental conditions that damage the seed coat structure of the grains.

[0206] The cooling module 320 is used to cool the food from a first temperature range to a second temperature range during the water absorption stage; the upper limit of the second temperature range is lower than the lower limit of the first temperature range.

[0207] The water absorption module 330 is used to change the pressure of the cooking cavity through the ventilation component in the cooking cavity during the second constant temperature stage of the water absorption stage, so as to promote the food to absorb water.

[0208] The cooking module 340 is used in the cooking stage after the water absorption stage to cook the food by controlling the heating components.

[0209] In some embodiments, the cooling module includes:

[0210] The first control unit is used to control the ventilation component to open during the cooling phase of the water absorption phase, to introduce gas into the cooking cavity during the first ventilation duration, and to cool the temperature of the food from the first temperature range to the second temperature range with the first preset power; the second ventilation duration is inversely proportional to the second temperature range.

[0211] In some embodiments, the first control unit includes one of the following:

[0212] The first control subunit is used to control the ventilation component to introduce gas into the cooking cavity at a first ventilation speed within a first ventilation duration during the cooling phase of the water absorption phase, and to cool the temperature of the food from a first temperature range to a second temperature range at a first preset power. The first ventilation speed is inversely proportional to the second temperature range. The first preset power is less than the preset power of the first constant temperature phase.

[0213] The second control subunit is used to control the ventilation component to alternately introduce gas into the cooking cavity at a first alternating frequency during the cooling phase of the water absorption phase, and to cool the temperature of the food from a first temperature range to a second temperature range at a first preset power.

[0214] In some embodiments, the water-absorbing module includes:

[0215] The second control unit is used to control the ventilation component to open during the second constant temperature stage of the water absorption stage, and to introduce gas into the cooking cavity during the second ventilation duration, thereby increasing the pressure in the cooking cavity to the first pressure to promote the food's water absorption; the first pressure is proportional to the second ventilation duration.

[0216] In some embodiments, the water-absorbing module includes one of the following:

[0217] The third control subunit is used to control the ventilation component to introduce gas into the cooking cavity at a second ventilation rate within a second ventilation duration during the second constant temperature stage of the water absorption stage, thereby increasing the pressure in the cooking cavity to a first pressure to promote water absorption by the food; the first pressure is proportional to the second ventilation rate.

[0218] The fourth control subunit is used to control the ventilation component to open or close at a second alternating frequency during the second constant temperature stage of the water absorption stage, so as to alternately introduce gas into the cooking cavity, causing the pressure in the cooking cavity to alternately change between the first pressure and the second pressure, thereby promoting the food to absorb water; wherein the second pressure is greater than or equal to atmospheric pressure; and the first pressure is greater than the second pressure.

[0219] In some embodiments, the cooking apparatus includes:

[0220] The second control module is used to control the heating component to heat the food to a first temperature range with a second preset power during the heating phase of the water absorption phase; determine the amount of food in the cooking cavity based on the duration of heating the food to the first temperature range; and determine the working parameters of the cooling phase, the first constant temperature phase, and the second constant temperature phase based on the amount of food. The working parameters include one or more of the following: temperature range, power, and duration range.

[0221] In some embodiments, the cooking apparatus includes: a first determining module, configured to determine a first height to which water is added to the cooking cavity during a cooling phase or a second constant temperature phase; determine a water volume to be added to the cooking cavity based on the first height; and control a water adding component to add water to the cooking cavity according to the water volume.

[0222] In some embodiments, the first determining module is configured to determine a plurality of first cross-sectional areas within a first position corresponding to a first height in the cooking cavity; the first position is located above a second position corresponding to a second height; the second height is the height of the food in the cooking cavity; and when the plurality of first cross-sectional areas are equal, the product of the first height and the first cross-sectional area is determined as the volume of water added to the cooking cavity.

[0223] In some embodiments, the first determining module is configured to determine a third height corresponding to each first cross-sectional area when multiple first cross-sectional areas are not equal; to determine the product of each first cross-sectional area and the third height corresponding to each first cross-sectional area as a first volume corresponding to each first cross-sectional area; and to determine the sum of all the first volumes as the water volume to be added to the cooking cavity.

[0224] In some embodiments, the cooking apparatus includes: a second determining module, configured to determine, during a cooling phase or a second constant temperature phase, the volume of steam introduced into the cooking cavity; based on the steam volume, determine the number of times steam is introduced into the cooking cavity; and control the ventilation assembly to introduce steam into the cooking cavity according to the steam volume within the number of times.

[0225] In some embodiments, the second determining module is configured to determine a plurality of second cross-sectional areas within a second position corresponding to a second height; determine a second volume of the cooking cavity occupied by the food based on the plurality of second cross-sectional areas; determine the difference between the total volume of the cooking cavity and the second volume as the empty volume of the cooking cavity; and determine the quotient of the steam volume and the empty volume as the number of times steam is introduced into the cooking cavity.

[0226] In some embodiments, the first ventilation duration is greater than or equal to the ratio of the total volume to the first ventilation rate; the second ventilation duration is greater than or equal to the ratio of the total volume to the second ventilation rate.

[0227] It should be noted that, in the embodiments of this application, if the above cooking method is implemented in software and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiments of this application, or the part that contributes to the related technology, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause the cooking device (induction cooker, rice cooker, and slow cooker, etc.) to execute all or part of the methods of the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), magnetic disks, or optical disks. Thus, the embodiments of this application are not limited to any specific hardware and software combination.

[0228] Correspondingly, embodiments of this application provide a computer-readable storage medium storing a computer program or instructions thereon, which, when executed by a processor, implements the steps in any of the cooking methods described above.

[0229] Correspondingly, in this embodiment of the application, a chip is also provided, the chip including programmable logic circuits and / or program instructions, which, when the chip is running, are used to implement the steps in any of the cooking methods in the above embodiments.

[0230] Correspondingly, in this application embodiment, a computer program product is also provided, including a computer program or instructions, which, when executed by a processor, are used to implement the steps in any of the cooking methods described above.

[0231] Based on the same technical concept, embodiments of this application provide a cooking apparatus for implementing the cooking method described in the above-described method embodiments. Figure 4 As shown, the cooking appliance 400 includes:

[0232] Cooking chamber 410 is used to hold ingredients to be cooked;

[0233] Heating component 420 is used to heat the food in the cooking cavity;

[0234] Ventilation assembly 430 is used to ventilate the cooking cavity;

[0235] The control component 440 is used to control the heating component to maintain the temperature of the food in the cooking chamber within a first temperature range for a first duration within a first temperature range during the first constant temperature stage of the water absorption stage; the first duration and / or the first temperature range is an environmental condition that destroys the seed coat structure of the grains; during the cooling stage of the water absorption stage, the temperature of the food is cooled from the first temperature range to a second temperature range; the upper limit of the second temperature range is less than the lower limit of the first temperature range; during the second constant temperature stage of the water absorption stage, the pressure of the cooking chamber is changed by the ventilation component in the cooking chamber to promote water absorption by the food; and after the cooking stage following the water absorption stage, the food is cooked by controlling the heating component.

[0236] The control component is used to control the ventilation component to open during the cooling phase of the water absorption phase, to introduce gas into the cooking cavity during a first ventilation duration, and to cool the temperature of the food from a first temperature range to a second temperature range with a first preset power; the first ventilation duration is inversely proportional to the second temperature range.

[0237] The control component includes one of the following: for the cooling phase of the water absorption phase, controlling the ventilation component to introduce gas into the cooking cavity at a first ventilation rate for a first ventilation duration, and to cool the temperature of the food from a first temperature range to a second temperature range at a first preset power; the first ventilation rate is inversely proportional to the second temperature range; the first preset power is less than the preset power of the first constant temperature phase; for the cooling phase of the water absorption phase, controlling the ventilation component to alternately introduce gas into the cooking cavity at a first alternating frequency, and to cool the temperature of the food from the first temperature range to the second temperature range at a first preset power.

[0238] In some embodiments, the control component is used to control the ventilation component to open during the second constant temperature stage of the water absorption stage, and to introduce gas into the cooking cavity during a second ventilation duration, thereby increasing the pressure in the cooking cavity to a first pressure to promote water absorption by the food; the first pressure is proportional to the second ventilation duration.

[0239] The control component includes one of the following: for controlling the ventilation component to introduce gas into the cooking cavity at a second ventilation rate for a second ventilation duration during the second constant temperature stage of the water absorption stage, thereby increasing the pressure in the cooking cavity to a first pressure to promote water absorption by the food; the first pressure is proportional to the second ventilation rate; for controlling the ventilation component to open or close at a second alternating frequency during the second constant temperature stage of the water absorption stage, thereby alternately introducing gas into the cooking cavity, causing the pressure in the cooking cavity to alternately change between a first pressure and a second pressure to promote water absorption by the food; wherein the second pressure is greater than or equal to atmospheric pressure; and the first pressure is greater than the second pressure.

[0240] In some embodiments, the control component is configured to control the heating component to heat the food to a first temperature range at a second preset power during the heating phase of the water absorption phase; determine the amount of food in the cooking cavity based on the duration of heating the food to the first temperature range; and determine the operating parameters of the cooling phase, the first constant temperature phase, and the second constant temperature phase based on the amount of food; the operating parameters include one or more of the following: temperature range, power, and duration range.

[0241] In some embodiments, the control component is configured to determine a first height to which water is added to the cooking cavity during a cooling phase or a second constant temperature phase; determine a water volume to be added to the cooking cavity based on the first height; and control the water adding component to add water to the cooking cavity according to the water volume.

[0242] In some embodiments, the control component is configured to determine a plurality of first cross-sectional areas within a first position corresponding to a first height in the cooking cavity; the first position is located above a second position corresponding to a second height; the second height is the height of the food in the cooking cavity; and when the plurality of first cross-sectional areas are equal, the product of the first height and the first cross-sectional area is determined as the volume of water added to the cooking cavity.

[0243] In some embodiments, the control component is configured to determine a third height corresponding to each first cross-sectional area when multiple first cross-sectional areas are not equal; to determine the product of each first cross-sectional area and the third height corresponding to each first cross-sectional area as a first volume corresponding to each first cross-sectional area; and to determine the sum of all the first volumes as the water volume to be added to the cooking cavity.

[0244] In some embodiments, the control component is configured to determine, during a cooling phase or a second constant-temperature phase, the volume of steam introduced into the cooking cavity; based on the steam volume, determine the number of times steam is introduced into the cooking cavity; and control the venting component to introduce steam into the cooking cavity according to the steam volume within the number of times.

[0245] In some embodiments, the control component is configured to determine a plurality of second cross-sectional areas within a second position corresponding to a second height; determine a second volume of the cooking cavity occupied by the food based on the plurality of second cross-sectional areas; determine the difference between the total volume of the cooking cavity and the second volume as the empty volume of the cooking cavity; and determine the quotient of the steam volume and the empty volume as the number of times steam is introduced into the cooking cavity.

[0246] In some embodiments, the first ventilation duration is greater than or equal to the ratio of the total volume of the cooking cavity to the first ventilation speed; the second ventilation duration is greater than or equal to the ratio of the total volume of the cooking cavity to the second ventilation speed.

[0247] It should be noted that the descriptions of the storage medium and device embodiments above are similar to the descriptions of the method embodiments above, and have similar beneficial effects. For technical details not disclosed in the storage medium and device embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0248] It should be understood that the phrase "one embodiment" or "an embodiment" throughout the specification means that a specific feature, structure, or characteristic related to the embodiment is included in at least one embodiment of this application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. Furthermore, these specific features, structures, or characteristics can be combined in any suitable manner in one or more embodiments. It should be understood that in the various embodiments of this application, the sequence numbers of the above-described processes do not imply a sequential order of execution; the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application. The sequence numbers of the above-described embodiments are merely descriptive and do not represent the superiority or inferiority of the embodiments.

[0249] 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 apparatus 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 apparatus. 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 apparatus that includes that element.

[0250] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods, such as: multiple units or components can be combined, or integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the various components shown or discussed can be through some interfaces, and the indirect coupling or communication connection between devices or units can be electrical, mechanical, or other forms.

[0251] The units described above as separate components may or may not be physically separate. The components shown as units may or may not be physical units. They may be located in one place or distributed across multiple network units. Some or all of the units may be selected to achieve the purpose of the embodiments of this application, depending on actual needs.

[0252] In addition, each functional unit in the various embodiments of this application can be integrated into one processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the integrated unit can be implemented in hardware or in the form of hardware plus software functional units.

[0253] Alternatively, if the integrated units described above are implemented as software functional modules and sold or used as independent products, they can also be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the embodiments of this application, or the parts that contribute to related technologies, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause the device automatic test line to execute all or part of the methods of the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as mobile storage devices, ROMs, magnetic disks, or optical disks.

[0254] The methods disclosed in the several method embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments.

[0255] The features disclosed in the several method or device embodiments provided in this application can be arbitrarily combined without conflict to obtain new method or device embodiments.

[0256] The above are merely embodiments of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A cooking method, characterized in that, The method includes: During the first constant temperature stage of the water absorption phase, the heating component is controlled to maintain the temperature of the food in the cooking cavity within a first temperature range for a first duration; the first duration and / or the first temperature range are environmental conditions that damage the seed coat structure of the grains. During the cooling phase of the water absorption phase, the temperature of the food is reduced from the first temperature range to the second temperature range; the upper limit of the second temperature range is less than the boiling temperature corresponding to the pressure inside the cooking chamber. In the second constant-temperature stage of the water absorption stage, the pressure in the cooking chamber is changed by the ventilation component in the cooking chamber to promote water absorption by the food. In the cooking stage following the water absorption stage, the heating component is controlled to cook the food.

2. The method based on claim 1, characterized in that, The cooling phase during the water absorption phase, which involves cooling the food ingredient from the first temperature range to the second temperature range, includes: During the cooling phase of the water absorption phase, the ventilation component is controlled to open, and gas is introduced into the cooking cavity within a first ventilation duration, thereby cooling the temperature of the food from the first temperature range to the second temperature range; the first ventilation duration is inversely proportional to the second temperature range.

3. The method based on claim 2, characterized in that, During the cooling phase of the water absorption phase, controlling the ventilation component to open includes one of the following: During the cooling phase of the water absorption phase, the ventilation component is controlled to introduce gas into the cooking cavity at a first ventilation speed within the first ventilation duration, and to cool the temperature of the food from the first temperature range to the second temperature range at a first preset power; the first ventilation speed is inversely proportional to the second temperature range; the first preset power is less than the preset power of the first constant temperature phase; During the cooling phase of the water absorption phase, the ventilation component is controlled to alternately introduce gas into the cooking cavity at a first alternating frequency, and the temperature of the food is cooled from the first temperature range to the second temperature range at the first preset power.

4. The method according to any one of claims 1 to 3, characterized in that, In the second constant-temperature stage of the water absorption stage, the pressure in the cooking chamber is changed by the venting component in the cooking chamber to promote water absorption by the food, including: During the second constant temperature stage of the water absorption stage, the ventilation component is controlled to open, and gas is introduced into the cooking cavity during the second ventilation duration. The pressure in the cooking cavity is increased to the first pressure to promote water absorption by the food. The first pressure is proportional to the second ventilation duration.

5. The method based on claim 4, characterized in that, During the second temperature-controlled stage of the water absorption stage, controlling the ventilation component to open includes one of the following: In the second constant-temperature stage of the water absorption stage, the ventilation component is controlled to introduce gas into the cooking cavity at a second ventilation rate within the second ventilation duration, thereby increasing the pressure in the cooking cavity to a first pressure to promote water absorption by the food; the first pressure is proportional to the second ventilation rate. During the second constant-temperature stage of the water absorption stage, the ventilation component is controlled to open or close at a second alternating frequency to alternately introduce gas into the cooking cavity, so that the pressure in the cooking cavity alternately changes between the first pressure and the second pressure to promote water absorption by the food; wherein the second pressure is greater than or equal to atmospheric pressure; and the first pressure is greater than the second pressure.

6. The method according to any one of claims 1 to 3, characterized in that, The method includes: During the heating phase of the water absorption stage, the heating component is controlled to heat the food to the first temperature range with a second preset power. The amount of food in the cooking cavity is determined based on the duration of heating the food to the first temperature range. Based on the amount of ingredients, the operating parameters for the cooling stage, the first constant temperature stage, and the second constant temperature stage are determined respectively; the operating parameters include one or more of the following: temperature range, power, and duration range.

7. The method according to any one of claims 1 to 3, characterized in that, The method includes: During the cooling phase or the second constant temperature phase, a first height to which water is added to the cooking cavity is determined; based on the first height, a water volume to be added to the cooking cavity is determined; and the water adding assembly is controlled to add water to the cooking cavity according to the water volume.

8. The method based on claim 7, characterized in that, Based on the first height, determining the volume of water to be added to the cooking cavity includes: Determine a plurality of first cross-sectional areas within a first position corresponding to the first height in the cooking cavity; the first position is located above a second position corresponding to a second height; the second height is the height of the food ingredient in the cooking cavity; When the plurality of first cross-sectional areas are equal, the product of the first height and the first cross-sectional area is determined as the water volume to be added to the cooking cavity.

9. The method based on claim 8, characterized in that, The method further includes: In the case that the plurality of first cross-sectional areas are not equal, a third height corresponding to each first cross-sectional area is determined; The product of each first cross-sectional area and the third height corresponding to each first cross-sectional area is determined as the first volume corresponding to each first cross-sectional area. The sum of all the first volumes is determined as the volume of water added to the cooking cavity.

10. The method according to any one of claims 1 to 3, characterized in that, The method includes: During the cooling phase or the second constant temperature phase, the volume of steam introduced into the cooking cavity is determined; Based on the steam volume, determine the number of times steam is introduced into the cooking cavity; The ventilation assembly is controlled to introduce steam into the cooking chamber according to the steam volume within the specified number of times.

11. The method based on claim 10, characterized in that, The determination of the number of times steam is introduced into the cooking cavity based on steam volume includes: Determine multiple second cross-sectional areas within a second position corresponding to a second height; Based on the plurality of second cross-sectional areas, the second volume occupied by the food ingredient in the cooking cavity is determined; The difference between the total volume of the cooking cavity and the second volume is determined as the free volume of the cooking cavity; The quotient of the steam volume and the idle volume is determined as the number of times steam is introduced into the cooking cavity.

12. The method according to any one of claims 1 to 3, characterized in that, The first ventilation duration is greater than or equal to the ratio of the total volume of the cooking cavity to the first ventilation speed; the second ventilation duration is greater than or equal to the ratio of the total volume of the cooking cavity to the second ventilation speed.

13. A cooking appliance, characterized in that, The cooking equipment includes: The cooking cavity is used to hold ingredients that are about to be cooked. A heating element for heating the food ingredients in the cooking cavity; A ventilation assembly for ventilating the cooking cavity; A control component is used to control the heating component to maintain the temperature of the food in the cooking chamber within a first temperature range for a first duration within a first temperature range during the first constant temperature phase of the water absorption phase; the first duration and / or the first temperature range is an environmental condition that destroys the seed coat structure of the grain; during the cooling phase of the water absorption phase, the temperature of the food is cooled from the first temperature range to a second temperature range; the upper limit of the second temperature range is less than the boiling temperature corresponding to the pressure in the cooking chamber; during the second constant temperature phase of the water absorption phase, the pressure in the cooking chamber is changed by a venting component in the cooking chamber to promote water absorption by the food; and during the cooking phase following the water absorption phase, the food is cooked by controlling the heating component.

14. A cooking apparatus, characterized in that, The cooking device includes: The first control module is used to control the heating component to maintain the temperature of the food in the cooking cavity within a first temperature range for a first duration during the first constant temperature stage of the water absorption stage; the first duration and / or the first temperature range are environmental conditions that damage the seed coat structure of the grains. A cooling module is used to cool the temperature of the food from the first temperature range to the second temperature range during the cooling phase of the water absorption phase; the upper limit of the second temperature range is less than the boiling temperature corresponding to the pressure inside the cooking cavity. A water absorption module is used to change the pressure of the cooking chamber through a ventilation component in the cooking chamber during the second constant temperature stage of the water absorption stage, so as to promote the food's water absorption. The cooking module, in the cooking stage following the water absorption stage, cooks the food by controlling the heating components.

15. A computer-readable storage medium having a computer program or instructions stored thereon, characterized in that, When the computer program or instructions are executed by a processor, they implement the steps of any one of the cooking methods of claims 1 to 12.

16. A computer program product comprising a computer program or instructions, characterized in that, When the computer program or instructions are executed by a processor, they implement the steps of any one of the cooking methods of claims 1 to 12.

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