Cooking appliance, cooking control method thereof, and computer readable storage medium

Abstract

This invention discloses a cooking appliance and its cooking control method, as well as a computer-readable storage medium. The cooking appliance includes a pot body and a heating element. The pot body forms a cooking cavity, and the heating element heats the cooking cavity. The cooking control method includes the following steps: based on the working stage of the cooking appliance, entering a deactivation stage; controlling the treatment of the cooking cavity, the treatment including at least one of heating, vacuuming, and oxygen removal; controlling the working stage of the cooking appliance to enter the cooking stage. The technical solution of this invention aims to enable the cooking appliance to undergo deactivation treatment before steaming or boiling, preventing the food to be cooked from discoloring and turning yellow after high-temperature cooking, thereby improving the cooking effect and reliability of the cooking appliance.

Description

Technical Field

[0001] This invention relates to the field of cooking control technology, and in particular to a cooking appliance and its cooking control method, as well as a computer-readable storage medium. Background Technology

[0002] In related technologies, cooking utensils can heat water in the inner cavity of the pot to form steam. The steam then spreads through the inner cavity of the pot and passes through the food to be cooked, so that the food is cooked thoroughly by the heat of the steam, thus achieving the steaming and boiling cooking effect of the cooking utensils.

[0003] However, in existing cooking appliances, the heat inside the cooking cavity rises slowly as water vapor evaporates during steaming or boiling. But when steaming or boiling vegetables, fruits, or other foods containing pigments, the slow rise in temperature inside the pot causes enzymes in the food to leak out as the food cells break down. This leads to an oxidation reaction between the enzymes and pigments in the food in a mild environment, causing the food to change color. This results in significant color differences after cooking, affecting the appearance of the food and reducing the cooking effect of the appliance. Summary of the Invention

[0004] The main objective of this invention is to provide a cooking appliance and its cooking control method, as well as a computer-readable storage medium, which aims to enable the cooking appliance to undergo deactivation treatment before steaming or boiling, thereby preventing food discoloration and improving the cooking effect and reliability of the cooking appliance.

[0005] To achieve the above objectives, the cooking appliance proposed in this invention includes a pot body and a heating component, wherein the heating component is used to heat the cooking cavity, the pot body has a cooking cavity, and the cooking control method of the cooking appliance includes the following steps:

[0006] Based on controlling the cooking appliance to enter the inactivation stage during its working phase, the cooking cavity is controlled to be treated, and the treatment includes at least one of heating, evacuation and oxygen removal;

[0007] The cooking appliance is controlled to enter the cooking stage.

[0008] In the process of controlling the cooking appliance to enter the inactivation stage during its operation, and controlling the treatment of the cooking cavity, wherein the treatment includes at least one of heating, vacuuming, and oxygen removal, the heating treatment of the cooking cavity includes:

[0009] The operating power of the heating component is controlled so that the rate of temperature change in the cooking cavity meets the preset heating rate.

[0010] The temperature inside the cooking cavity is obtained, and under the condition that the temperature inside the cooking cavity meets the preset enzyme inactivation temperature, the cooking appliance is controlled to maintain the temperature inside the cooking cavity for the preset enzyme inactivation time.

[0011] Optionally, the step of controlling the operating power of the heating component to ensure that the temperature change rate within the cooking cavity meets a preset heating rate includes:

[0012] Determine the initial temperature of the pot body, and determine the temperature adjustment range and temperature adjustment time according to the preset enzyme inactivation temperature and preset heating rate;

[0013] The regulating power of the heating component is determined based on the temperature adjustment range and the temperature adjustment time;

[0014] The operating power of the heating component is adjusted to a controlled power so that the temperature change rate inside the cooking cavity meets the preset heating rate.

[0015] Optionally, the step of adjusting the operating power of the heating component to a controlled power so that the temperature change rate within the cooking cavity meets a preset heating rate includes:

[0016] When the working time of the heating component reaches the feedback time, the temperature inside the cooking cavity is obtained, and the expected temperature is obtained according to the feedback time and the preset heating rate. The temperature inside the cooking cavity is then compared with the expected temperature.

[0017] Determine the temperature difference between the temperature inside the cooking cavity and the expected temperature, provided that the temperature inside the cooking cavity is lower than the expected temperature.

[0018] The operating power of the heating component is adjusted according to the temperature difference to ensure that the rate of temperature change in the cooking cavity meets the preset heating rate.

[0019] Optionally, the heating component includes a steam generating module, the cooking appliance further includes a vacuum module, the pot body has a first exhaust port communicating with the cooking cavity, the first exhaust port is provided with a control valve, and both the steam generating module and the vacuum module are communicating with the cooking cavity;

[0020] During the inactivation phase of the cooking appliance's operation, the cooking cavity is controlled to undergo treatment, which includes at least one of heating, evacuation, and oxygen removal. The evacuation treatment of the cooking cavity includes:

[0021] The air extraction module is controlled to perform air extraction and depressurization on the cooking cavity in order to remove the air from the cooking cavity;

[0022] When the pressure in the cooking chamber reaches the first preset pressure value, the suction module is turned off and the steam generation module is started to input steam into the cooking chamber to raise the temperature and pressure of the cooking chamber.

[0023] When the pressure in the cooking chamber reaches the second preset pressure value, the control valve is opened to allow the cooking chamber to release air.

[0024] Optionally, after the step of opening the control valve to allow the cooking chamber to release air when the pressure in the cooking chamber reaches a second preset pressure value, the method further includes:

[0025] After the control valve has been open for a first preset time, the control valve is closed.

[0026] Optionally, the step of opening the control valve to allow the cooking chamber to release air when the pressure in the cooking chamber reaches a second preset pressure value further includes:

[0027] When the pressure in the cooking chamber reaches a second preset pressure value and the temperature in the cooking chamber reaches a first preset temperature, the control valve is opened to allow the cooking chamber to release air.

[0028] Optionally, before the step of opening the control valve to allow air to escape from the cooking chamber, the method further includes:

[0029] The first preset time for keeping the control valve open is determined based on the first preset temperature.

[0030] Optionally, the first preset pressure value P satisfies the condition that P ≤ -30 kPa. And / or, the second preset pressure value is not lower than the standard atmospheric pressure.

[0031] Optionally, before the step of controlling the air extraction module to perform air extraction and depressurization treatment on the cooking cavity to remove air from the cooking cavity, the method further includes:

[0032] Identify the type of vegetables in the cooking cavity;

[0033] When the vegetable type is anthocyanin-rich or chlorophyll-rich, a first preset pressure value is obtained.

[0034] Optionally, the step of controlling the air extraction module to perform air extraction and depressurization treatment on the cooking cavity to remove air from the cooking cavity includes:

[0035] The estimated working time of the vacuum module when the pressure in the cooking cavity reaches the first preset pressure value is obtained;

[0036] The air extraction module is controlled to extract air and reduce pressure in the cooking cavity, and the working time of the air extraction module is obtained.

[0037] Under the condition that the working time reaches the expected working time, it is confirmed that the pressure in the cooking cavity reaches the first preset pressure value.

[0038] Optionally, the method further includes, after the step of opening the control valve to allow the cooking cavity to release air when the pressure in the cooking cavity reaches a second preset pressure value, the method further includes:

[0039] When the cooking time reaches the second preset time, the steam generation module is turned off.

[0040] Optionally, the heating assembly includes a steam generating module, the bottom of the cooking cavity has a food placement area and an empty area, and the top of the cooking cavity has a second exhaust port communicating with the outside.

[0041] During the inactivation phase of the cooking appliance's operation, the cooking cavity is controlled to undergo treatment, which includes at least one of heating, vacuuming, and oxygen removal. The oxygen removal step of the cooking cavity includes:

[0042] The steam generating module is activated, and the discharged steam flows to the empty area of ​​the cooking chamber, so that the gas in the cooking chamber is discharged from the second exhaust port.

[0043] Under the condition that the oxygen content in the cooking cavity does not exceed the preset oxygen content, the steam generating module is controlled to continuously input steam into the cooking cavity to heat the food placed in the food placement area.

[0044] Optionally, the step of continuously feeding steam into the cooking cavity by the steam generation module to heat the food further includes:

[0045] The steam generation module continuously inputs steam into the cooking cavity. When the temperature in the cooking cavity reaches the second preset temperature, steam continues to be input into the cooking cavity for the second preset time to heat the food.

[0046] Optionally, the pot body further includes a fan that drives airflow in the cooking cavity, and the step of activating the steam generating module and directing the discharged steam to the empty area of ​​the cooking cavity includes:

[0047] The steam generation module is activated to input steam into the cooking cavity, and the fan is activated to blow the steam into the empty area.

[0048] Optionally, the vacant area is arranged around the food placement area;

[0049] The step of activating the steam generation module and directing the exhaust steam flow to the vacant area of ​​the cooking chamber so that the gas in the cooking chamber is discharged from the second exhaust port includes:

[0050] The steam generation module is activated to input steam into the empty area around the food placement area and continue for a certain period of time until the oxygen content in the cooking cavity does not exceed the preset oxygen content.

[0051] Optionally, before the step of controlling the steam generating module to continuously input steam into the cooking cavity under the condition that the oxygen content in the cooking cavity does not exceed a preset oxygen content, the method further includes:

[0052] Get the current cooking time;

[0053] Under the condition that the current cooking time reaches the second preset time, it is confirmed that the oxygen content in the cooking cavity does not exceed the preset oxygen content, wherein the preset oxygen content ranges from 3% to 6%.

[0054] Optionally, the step of controlling the steam generation module to continuously input steam into the cooking cavity to heat the food includes:

[0055] The steam generation module continuously supplies steam into the cooking cavity and sprays the steam onto the surface of the food to heat it.

[0056] Optionally, the steam generating module has a steam generating chamber located below the vacant area, and the vacant area has a steam outlet communicating with the steam generating chamber. And / or, the cooking appliance further includes a fan that drives steam to flow towards the vacant area. And / or, the cooking chamber is equipped with an oxygen content detection module.

[0057] Optionally, the step of controlling the working stage of the cooking appliance to enter the cooking stage includes:

[0058] Adjust the working power of the heating component to enable the cooking appliance to enter the low-temperature slow steaming stage;

[0059] Alternatively, the operating power of the heating component can be adjusted to enable the cooking appliance to enter the high-temperature rapid steaming stage.

[0060] Optionally, the step of adjusting the operating power of the heating component to enable the cooking appliance to enter the low-temperature slow steaming stage includes:

[0061] Adjust the working power of the heating component to regulate the temperature inside the cooking cavity to a preset slow steaming temperature;

[0062] When the temperature inside the cooking chamber meets the preset slow steaming temperature, the cooking appliance is controlled to maintain the temperature inside the cooking chamber at this time until the preset cooking time is reached.

[0063] Optionally, the step of adjusting the operating power of the heating component to enable the cooking appliance to enter the high-temperature rapid steaming stage includes:

[0064] Adjust the working power of the heating component to regulate the temperature inside the cooking cavity to a preset rapid steaming temperature;

[0065] When the temperature inside the cooking chamber meets the preset rapid steaming temperature, the cooking appliance is controlled to maintain the temperature inside the cooking chamber at this time until the preset cooking time is reached.

[0066] Optionally, the heating assembly includes a first heating unit and a second heating unit. The first heating unit is located at the bottom of the pot body, and the second heating unit is located inside the cooking cavity, between the bottom wall of the cooking cavity and the food to be cooked.

[0067] The step of regulating the working power of the heating component to adjust the temperature inside the cooking cavity to a preset rapid steaming temperature includes:

[0068] The first heating power of the first heating unit and the second heating power of the second heating unit are determined according to the preset rapid steaming temperature.

[0069] Adjust the operating power of the first heating unit to the first heating power, and adjust the operating power of the second heating unit to the second heating power, so that the temperature inside the cooking cavity is adjusted to the preset fast steaming temperature.

[0070] Optionally, after the step of controlling the cooking appliance to enter the cooking stage, the method further includes:

[0071] Start the timer to record the time when the working stage of the cooking appliance enters the cooking stage;

[0072] When the time recorded by the timer equals the preset cooking time, the cooking appliance is controlled to enter the cooking stage.

[0073] Optionally, before the cooking appliance enters the deactivation stage based on its working phase and the cooking cavity is treated, the treatment, which includes at least one of heating, vacuuming, and oxygen removal, further includes:

[0074] Add the ingredients to be cooked into the cooking cavity and obtain the category information of the ingredients to be cooked;

[0075] The cooking appliance is controlled to enter a judgment state to determine the cooking method of the food to be cooked in the cooking stage.

[0076] The preset cooking time for the ingredients to be cooked in the cooking stage is determined based on the category information and cooking method of the ingredients to be cooked.

[0077] The present invention also proposes a cooking appliance, including a memory, a processor, and a control program for the cooking appliance stored in the memory and executable on the processor. When the processor executes the control program for the cooking appliance, it implements the cooking control method of the cooking appliance as described above.

[0078] The present invention also proposes a computer-readable storage medium storing a control program for a cooking appliance, wherein when the control program for the cooking appliance is executed by a processor, it implements the steps of the cooking control method for the cooking appliance as described above.

[0079] The technical solution of this invention controls the cooking appliance to first enter an inactivation stage during its operation. This inactivation stage can involve at least one of heating, vacuuming, and oxygen removal. For example, it can rapidly heat the food by increasing the heating rate within the cooking chamber to inactivate oxidases in the food; or it can vacuum the cooking chamber to reduce the oxygen content, inactivating the oxidases in an anaerobic environment; or it can use steam to remove oxygen from the cooking chamber to reduce the oxygen content, inactivating the oxidases in an anaerobic environment. Therefore, oxidases can be inactivated during the inactivation stage, effectively preventing the oxidases from interacting with colored substances within the cells when the cooking appliance heats and cooks the food, thus preventing discoloration after cooking. This achieves the color-protecting cooking function of the cooking appliance, enhancing its cooking effect and improving its practicality and reliability. Attached Figure Description

[0080] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0081] Figure 1 This is a schematic diagram of the hardware operating environment of an embodiment of the cooking appliance of the present invention;

[0082] Figure 2 This is a flowchart of the first embodiment of the cooking control method of the cooking appliance of the present invention;

[0083] Figure 3 This is a flowchart of a second embodiment of the cooking control method for the cooking appliance of the present invention;

[0084] Figure 4 This is a flowchart of the third embodiment of the cooking control method of the cooking appliance of the present invention;

[0085] Figure 5This is a flowchart of the fourth embodiment of the cooking control method of the cooking appliance of the present invention;

[0086] Figure 6 This is a flowchart of the fifth embodiment of the cooking control method of the cooking appliance of the present invention;

[0087] Figure 7 This is a flowchart of the sixth embodiment of the cooking control method of the cooking appliance of the present invention;

[0088] Figure 8 This is a flowchart of the seventh embodiment of the cooking control method of the cooking appliance of the present invention;

[0089] Figure 9 This is a flowchart of the eighth embodiment of the cooking control method of the cooking appliance of the present invention;

[0090] Figure 10 This is a flowchart of the ninth embodiment of the cooking control method of the cooking appliance of the present invention;

[0091] Figure 11 This is a flowchart of the tenth embodiment of the cooking control method of the cooking appliance of the present invention;

[0092] Figure 12 This is a flowchart of the eleventh embodiment of the cooking control method of the cooking appliance of the present invention;

[0093] Figure 13 This is a schematic diagram of the structure of an embodiment of the cooking utensil of the present invention;

[0094] Figure 14 This is a flowchart of the twelfth embodiment of the cooking control method of the cooking appliance of the present invention;

[0095] Figure 15 This is a flowchart of the thirteenth embodiment of the cooking control method of the cooking appliance of the present invention;

[0096] Figure 16 This is a flowchart of the fourteenth embodiment of the cooking control method of the cooking appliance of the present invention;

[0097] Figure 17 This is a flowchart of the fifteenth embodiment of the cooking control method of the cooking appliance of the present invention;

[0098] Figure 18 This is a flowchart of the sixteenth embodiment of the cooking control method of the cooking appliance of the present invention.

[0099] Explanation of icon numbers:

[0100] 100. Pot body; 10. Pot body; 11. Cooking cavity; 13. Second exhaust port; 15. Food placement area; 17. Empty area; 30. Steam generation module; 31. Steam generation cavity; 33. Steam outlet. Detailed Implementation

[0101] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0102] It should be noted that all directional indications (such as up, down, left, right, front, back, etc.) in the embodiments of the present invention are only used to explain the relative positional relationship and movement of each component in a certain specific posture (as shown in the figure). If the specific posture changes, the directional indication will also change accordingly.

[0103] In this invention, unless otherwise explicitly specified and limited, the terms "connection," "fixed," etc., should be interpreted broadly. For example, "fixed" can mean a fixed connection, a detachable connection, or an integral part; it can mean a mechanical connection or an electrical connection; it can mean a direct connection or an indirect connection through an intermediate medium; it can mean the internal communication of two components or the interaction between two components, unless otherwise explicitly limited. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0104] Furthermore, in this invention, descriptions involving "first," "second," etc., are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the word "and / or" throughout the text means including three parallel solutions; taking "A and / or B" as an example, it includes solution A, solution B, or a solution that simultaneously satisfies A and B. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0105] In existing cooking appliances, the heat inside the cooking cavity rises slowly as water vapor evaporates during steaming or boiling. However, when steaming or boiling vegetables, fruits, or other foods containing pigments, the slow temperature rise causes enzymes within the food to leak out as the food cells rupture. This leads to an oxidation reaction between the enzymes and pigments in the food in a mild environment, resulting in discoloration and significant color variations after cooking. This negatively impacts the appearance of the food and reduces the effectiveness of the cooking appliance. To address these issues, this invention proposes a cooking appliance and its steaming / boiling control method.

[0106] As one implementation scheme, Figure 1 This is a schematic diagram of the hardware operating environment of an embodiment of the cooking appliance of the present invention.

[0107] like Figure 1 As shown, the cooking appliance may include: a processor 1001, such as a CPU; a memory 1005; a user interface 1003; a network interface 1004; and a communication bus 1002. The communication bus 1002 is used to enable communication between these components. The user interface 1003 may include a display screen or an input unit such as a keyboard; optionally, the user interface 1003 may also include a standard wired interface or a wireless interface. The network interface 1004 may optionally include a standard wired interface or a wireless interface (such as a Wi-Fi interface). The memory 1005 may be high-speed RAM or non-volatile memory, such as a disk drive. Optionally, the memory 1005 may also be a storage device independent of the aforementioned processor 1001.

[0108] Those skilled in the art will understand that Figure 1 The cooking appliance architecture shown does not constitute a limitation on the cooking appliance and may include more or fewer parts than shown, or combine certain parts, or have different arrangements of parts.

[0109] like Figure 1 As shown, the memory 1005, which serves as a storage medium, may include an operating system, a network communication module, a user interface module, and a control program for the cooking appliance. The operating system is a program that manages and controls the hardware and software resources of the cooking appliance, as well as the operation of the control program and other software or programs.

[0110] exist Figure 1 In the cooking appliance shown, the user interface 1003 is mainly used to connect to the terminal and communicate data with the terminal; the network interface 1004 is mainly used to connect to the backend server and communicate data with the backend server; the processor 1001 can be used to call the control program of the cooking appliance stored in the memory 1005.

[0111] In this embodiment, the cooking appliance includes: a memory 1005, a processor 1001, and a control program for the cooking appliance stored in the memory and executable on the processor. When the processor 1001 calls the control program for the cooking appliance stored in the memory 1005, it executes the steps of the cooking control method for the cooking appliance described below.

[0112] This invention provides a cooking control method for a cooking appliance, referring to... Figure 2 This application provides an embodiment of a cooking control method for a cooking appliance. It should be noted that although a logical order is shown in the flowchart, in some cases, the steps shown or described may be performed in a different order than that shown here.

[0113] The cooking appliance includes a pot body and a heating element, which is used to heat the cooking cavity. The cooking control method of the cooking appliance includes the following steps:

[0114] Step S10: Based on the working stage of the cooking appliance, enter the inactivation stage, control the treatment of the cooking chamber, the treatment includes at least one of heating, evacuation and oxygen removal;

[0115] It is understandable that during the heating of fruits and vegetables, oxidases within the cells can react with colored substances within the cells, causing the color of the food to deteriorate during heating, resulting in discoloration and reduced aesthetic appeal after cooking. Therefore, by rapidly bringing the cooking appliance to the inactivation temperature of the oxidases within the food during cooking, or by creating an anaerobic environment in the cooking chamber through vacuum depressurization or steam removal, the enzymes in the food can be effectively deactivated by the cooking appliance. This prevents the oxidases from reacting with the colored substances to cause redox reactions, thus preserving the color of the fruits and vegetables during cooking.

[0116] Therefore, the processor of the cooking appliance can be equipped with a control program to achieve rapid heating or create an anaerobic environment. This allows users to invoke the control program when cooking fruits and vegetables, achieving a color-preserving cooking effect. The cooking appliance can have an operation panel on its outer shell or an external control terminal device. Users can manually select the appropriate ingredients and cooking methods on the control panel or terminal device after placing the ingredients into the cooking chamber; alternatively, the cooking appliance can autonomously identify the ingredients added to the cooking chamber and automatically select the appropriate cooking method. When the cooking appliance receives the cooking command for fruits and vegetables, it can first execute the corresponding color-preserving cooking program, putting the appliance into an inactivation stage to deactivate the oxidizing enzymes in the ingredients, reducing color changes after cooking and improving the appearance of the cooked food.

[0117] Step S40: Control the cooking appliance to enter the cooking stage.

[0118] Before operating the cooking appliance, the user can select the corresponding cooking method on the operating panel or control terminal of the cooking appliance according to the type and weight of the ingredients, or the cooking appliance can identify the type and weight of the ingredients added into the cooking cavity and select the corresponding cooking program from the processor to operate. When the ingredients to be cooked are fruits and vegetables, the cooking appliance can execute the corresponding color-protecting cooking program. At this time, the cooking appliance can first execute the enzyme inactivation program, so that the cooking appliance enters the inactivation stage and runs the above operation. After the heating component is regulated to fully inactivate the oxidases in the ingredients, the processor can send an enzyme inactivation completion signal, and then send a cooking control command to put the cooking appliance into the cooking stage. According to the ingredients added to the cooking cavity, the corresponding cooking control program is executed, so that the cooking appliance can stably regulate the heating component to cook the ingredients, ensuring that the ingredients reach the required degree of doneness, texture and taste after cooking. Because the ingredients go through the inactivation stage before entering the cooking stage, the oxidases in the ingredients are fully inactivated before cooking, effectively preventing the ingredients from changing color due to oxidation-reduction reactions during the cooking stage. This allows the ingredients to maintain their original color after cooking, which helps to improve the appearance of the cooked ingredients and further improves the practicality and reliability of the cooking appliance.

[0119] The technical solution of this application controls the cooking appliance to first enter an inactivation stage. This inactivation stage can be at least one of heating, vacuuming, and oxygen removal. For example, it can be achieved by rapidly heating the food by increasing the heating rate in the cooking cavity to inactivate the oxidases in the food; or by vacuuming the cooking cavity to reduce the oxygen content in the cooking cavity, thus inactivating the oxidases in an anaerobic environment; or by using steam to remove oxygen from the cooking cavity to reduce the oxygen content in the cooking cavity, thus inactivating the oxidases in an anaerobic environment. Therefore, the oxidases can be inactivated during the inactivation stage, so that when the cooking appliance heats and cooks the food, it can effectively prevent the oxidases from reacting with the colored substances in the cells, preventing the food from changing color after heating and cooking, realizing the color-protecting cooking function of the cooking appliance, which is conducive to better enhancing the cooking effect of the cooking appliance and improving the practicality and reliability of the cooking appliance.

[0120] It should be noted that the specific steps of performing heating, vacuuming, or oxygen removal treatments during the deactivation stage of the cooking appliance are described below. In several embodiments of this application, the cooking appliance may perform only at least one of heating, vacuuming, or oxygen removal during the deactivation stage; or, the cooking appliance may perform vacuuming and heating treatments during the deactivation stage, so that an anaerobic environment can be formed in the cooking cavity and rapid heating can be achieved using a high heating rate, so that the oxidases in the food are fully deactivated, achieving a better color-preserving cooking effect; or, the cooking appliance may perform oxygen removal and heating treatments during the deactivation stage, so that oxygen can be discharged from the cooking cavity using steam, while the steam has a high heat value to achieve rapid heating in the cooking cavity, so that the oxidases in the food are fully deactivated, achieving a better color-preserving cooking effect; furthermore, the cooking appliance may perform vacuuming, oxygen removal, and heating treatments during the deactivation stage, so that the cooking appliance can more fully deactivate the oxidases, effectively avoiding the discoloration of the food caused by the oxidases during heating, and further improving the cooking effect of the cooking appliance.

[0121] In some embodiments, refer to Figure 3 During the inactivation phase based on the working stage of the cooking appliance, the cooking cavity is controlled to be treated. The treatment includes at least one of heating, evacuation, and oxygen removal. The heating treatment of the cooking cavity includes:

[0122] Step S20: Control the working power of the heating component so that the temperature change rate inside the cooking cavity meets the preset heating rate.

[0123] When the cooking appliance enters the deactivation stage and executes the corresponding control program, it can control the heating element. By rapidly raising the temperature inside the cooking cavity to the oxidase inactivation temperature, the oxidase is deactivated by heat before it has a chance to react with the colored substance, thus achieving the enzyme inactivation operation. Therefore, the cooking appliance needs to operate at a relatively rapid heating rate during the heating process to raise the temperature inside the cooking cavity to the enzyme inactivation temperature in a short time. The required temperature change rate inside the cooking cavity can be calculated based on the time required for the oxidase to carry out the redox reaction on the colored substance. This temperature change rate is then set as the preset heating rate. Based on this preset heating rate as a criterion, the real-time temperature change inside the cooking cavity can be monitored during the heating process, and the working power of the heating element can be adjusted accordingly. This allows the cooking appliance to raise the temperature inside the cooking cavity to the enzyme inactivation temperature in a short time, effectively preventing the action of oxidase and achieving reliable color-preserving cooking. Typically, the preset heating rate can be greater than or equal to 30℃ / min. During the production process, the corresponding enzyme inactivation heating rate can be determined through experiments based on various types of ingredients. The enzyme inactivation heating rate of each type of ingredient is recorded in the processor so that the corresponding enzyme inactivation heating rate can be better selected and controlled according to the type of ingredient during the inactivation stage. This better ensures the color-preserving cooking effect of the cooking utensils and further improves the practicality and reliability of the cooking utensils.

[0124] Step S30: Obtain the temperature inside the cooking cavity. Under the condition that the temperature inside the cooking cavity meets the preset enzyme inactivation temperature, control the cooking appliance to maintain the temperature inside the cooking cavity at this time until the preset enzyme inactivation time.

[0125] By installing a temperature measuring device inside the cooking cavity or on the side of the lid facing the pot, the temperature inside the cooking cavity can be monitored in real time during cooking. This allows the processor to determine the heating rate and actual temperature within the cooking cavity based on the acquired temperature data. The processor can then adjust the heating components according to the real-time temperature data to ensure the normal operation of the cooking appliance. For example, if the temperature inside the cooking cavity indicates that the current heating efficiency cannot meet the preset heating rate, the controller can issue an increased power command to further adjust the heating components to operate with greater heating power, achieving stable and rapid heating within the cooking cavity. Conversely, if the temperature inside the cooking cavity exceeds a certain temperature threshold, the processor can identify that the current temperature environment is likely to cause the food to gelatinize. In this case, the processor can adjust the heating components accordingly to reduce the heating power, ensuring stable cooking of the food.

[0126] Furthermore, the processor of the cooking appliance can record the temperatures required for the inactivation of various food oxidases, and record these temperatures as preset enzyme inactivation temperatures, typically greater than or equal to 90°C. When the cooking appliance operates under conditions that meet the heating rate requirements, when the temperature measuring device detects that the temperature inside the cooking cavity has reached the preset enzyme inactivation temperature, it can trigger a temperature signal in the processor. At this time, the heating element can be adjusted accordingly, causing it to switch from a rapid heating state to a constant temperature state, so that the heating element can maintain the temperature inside the cooking cavity at the preset enzyme inactivation temperature. To ensure complete inactivation of oxidases, the time required for complete inactivation of oxidases at different weights of various ingredients can be determined through experiments based on different ingredient types and weights. This time is then loaded into the processor of the cooking appliance as a preset inactivation time. Typically, this preset inactivation time can be greater than or equal to 3 minutes. During the inactivation stage, once the temperature inside the cooking cavity reaches the preset inactivation temperature, a timer can be started to maintain the temperature of the cooking cavity at the preset inactivation temperature for a certain period of time. After the timer records that the constant temperature time has reached the preset inactivation time, it is determined that the oxidases in the ingredients in the pot have been fully inactivated. At this point, the processor can issue an inactivation stage end signal after the pot body has reached the preset inactivation time, allowing the cooking appliance to proceed with subsequent cooking operations. This ensures the stable operation of the cooking appliance during the inactivation stage, effectively prevents discoloration of the ingredients after cooking, and further improves the stability and reliability of the cooking appliance.

[0127] The technical solution of this embodiment enables the cooking appliance to first enter the inactivation stage during the cooking process of fruits and vegetables. By adjusting the heating power of the heating components during the inactivation stage, the temperature of the cooking cavity can be rapidly increased to reach the preset enzyme inactivation temperature at a relatively fast heating rate, and then maintained at the preset enzyme inactivation temperature for a preset enzyme inactivation time. This helps to quickly increase the heating rate in the cooking cavity and effectively shorten the heating time of the medium temperature (e.g., 40°C to 90°C) in the cooking cavity, so that the oxidases in the food can be fully inactivated before entering the cooking stage. This achieves the function of rapid enzyme inactivation of the cooking appliance, effectively preventing the oxidases from reacting with the colored substances of the food during the cooking process, which would cause the food to deteriorate in color. This achieves the color-preserving cooking effect of the food, improves the appearance of the food after cooking, and thus effectively improves the practicality and reliability of the cooking appliance.

[0128] Reference Figure 4 In one embodiment of the present invention, the step of controlling the operating power of the heating component to ensure that the rate of temperature change within the cooking cavity meets a preset heating rate includes:

[0129] Step S21: Determine the initial temperature of the pot body, and determine the temperature adjustment range and temperature adjustment time according to the preset enzyme inactivation temperature and preset heating rate;

[0130] During cooking, the heating temperature and time required for cooking appliances to reach the preset enzyme inactivation temperature vary depending on the ambient temperature. Therefore, when the cooking appliance receives the instruction to enter the inactivation stage, the temperature measuring device can be controlled to obtain the initial temperature inside the cooking chamber. Based on the initial temperature inside the cooking chamber and the preset enzyme inactivation temperature to be reached, the temperature adjustment range that the cooking appliance needs to adjust during the inactivation stage can be obtained. Based on the preset heating rate, the corresponding temperature adjustment time can be obtained. Based on this temperature adjustment range and temperature adjustment time, the cooking appliance can be controlled more stably, ensuring that the cooking appliance can perform stable enzyme inactivation treatment under various ambient temperatures, further improving the stability and reliability of the cooking appliance.

[0131] Step S22: Determine the regulating power of the heating component based on the temperature adjustment range and temperature adjustment time;

[0132] By obtaining the corresponding temperature adjustment range and time based on the initial temperature inside the cooking chamber, the required heating heat and heating efficiency inside the cooking chamber can be determined based on this temperature adjustment range and time. At this point, the heating heat and heating rate of the heating components acting on the cooking chamber under different power levels can be collected during the production process and recorded in the processor of the cooking appliance. After obtaining the temperature adjustment range and time of the pot body, the processor can correspondingly adjust the power of the heating components so that the cooking appliance can stably and rapidly heat the pot body to the preset enzyme inactivation temperature at a preset heating rate under various temperature environments, ensuring the stable execution of the inactivation stage of the cooking appliance and further improving the practicality and reliability of the cooking appliance.

[0133] Step S23: Adjust the working power of the heating component to the control power so that the temperature change rate in the cooking cavity meets the preset heating rate.

[0134] After retrieving the corresponding adjustable power for the heating element, the processor can issue control commands to regulate the heating element's operation, ensuring its power is stably adjusted to the adjustable power. At this point, the current flowing into the heating element or the heat generated can be measured to determine if the heating element's power reaches the adjustable power after receiving the control command. If measurements of the current or heat generated indicate that the heating element's power cannot adequately reach the adjustable power, the processor can execute a preset fine-tuning program to perform corresponding adjustments, ensuring the heating element's power is stably adjusted to the adjustable power. This guarantees that the temperature change rate within the cooking cavity meets the preset heating rate requirements, ensuring stable enzyme inactivation operation of the cooking appliance and further improving its stability and reliability.

[0135] In one embodiment of the present invention, the step of controlling the operating power of the heating component to adjust to a controlled power so that the temperature change rate inside the cooking cavity meets a preset heating rate includes:

[0136] Step S231: When the working time of the heating component reaches the feedback time, after the feedback time, the temperature inside the cooking cavity is obtained, and the expected temperature is obtained according to the feedback time and the preset heating rate. The temperature inside the cooking cavity is compared with the expected temperature.

[0137] Since the heating element's power may decrease over time, temperature data within the cooking cavity can be collected periodically throughout the inactivation process. This data allows for fine-tuning of the heating element, reducing the impact of power loss on complete enzyme inactivation. Specifically, after a feedback time (e.g., 10s, 20s, 30s) following the adjustment of the heating element's power, the temperature within the cooking cavity is measured. Based on a preset heating rate, the expected temperature to be reached after this feedback time is calculated. The processor then compares the real-time measured temperature with the expected temperature to determine the stability of the heating element's power and whether there is any heat loss. This allows for fine-tuning of the heating element based on real-time monitoring information, ensuring a stable and reliable enzyme inactivation process. This results in more thorough enzyme inactivation, further improving the practicality and reliability of the cooking appliance.

[0138] Step S232: Under the condition that the temperature inside the cooking cavity is lower than the expected temperature, determine the temperature difference between the current temperature inside the cooking cavity and the expected temperature.

[0139] When the measured real-time temperature inside the cooking cavity is lower than the expected temperature, it indicates a loss in the heating element's power, preventing it from effectively heating the pot to the designated temperature. Therefore, by obtaining the temperature difference between the cooking cavity temperature and the expected temperature, the insufficient temperature to reach the preset enzyme inactivation temperature can be determined. This allows for adjustments to the heating element to increase its power or the activation of other heating mechanisms, ensuring the cooking cavity can stably heat to the preset enzyme inactivation temperature within a short time, thus improving the stability and reliability of the cooking appliance.

[0140] Step S233: Adjust the working power of the heating component according to the temperature difference value so that the temperature change rate in the cooking cavity meets the preset heating rate.

[0141] Based on the obtained temperature difference value, the amount of additional heat required by the heating element can be determined. Then, the working power of the heating element can be adjusted according to the temperature difference value, so that the heating element can operate at a higher working power. This ensures that the cooking cavity can stably reach the preset enzyme inactivation temperature within the expected temperature time, and that the temperature change rate in the cooking cavity can meet the preset heating rate condition. This avoids the impact of power loss of the heating element on the stable operation of the cooking appliance, and further improves the stability and reliability of the cooking appliance.

[0142] In some embodiments, the heating component includes a steam generating module, and the cooking appliance further includes a vacuum module. The pot body has a first exhaust port communicating with the cooking cavity. The first exhaust port is provided with a control valve. Both the steam generating module and the vacuum module are communicating with the cooking cavity.

[0143] Please refer to Figure 8 In some embodiments, during the inactivation phase based on the working stage of the cooking appliance, the cooking cavity is controlled to be treated. The treatment includes at least one of heating, evacuation, and oxygen removal. The step of evacuating the cooking cavity includes:

[0144] Step A10: Control the air extraction module to perform air extraction and depressurization treatment on the cooking cavity to extract the air from the cooking cavity;

[0145] Step A20: When the pressure in the cooking chamber reaches the first preset pressure value, the vacuum module is turned off and the steam generation module is started to input steam into the cooking chamber to raise the temperature and pressure of the cooking chamber.

[0146] Step A30: When the pressure in the cooking chamber reaches the second preset pressure value, the control valve is opened to allow the cooking chamber to release air.

[0147] The cooking vessel may include a pot body and a lid. The lid, which can be opened and closed, is fitted onto the pot body and encloses it to form a cooking cavity. A first vent can be provided in at least one of the lid and the pot body. Alternatively, the cooking appliance can also be a side-opening box structure, which will not be elaborated upon here. A control valve, such as a one-way valve, a throttle valve, or a solenoid valve, is provided at the first vent to control the opening and closing of the first vent, thereby allowing the cooking cavity to be sealed or ventilated.

[0148] The steam generating module is connected to the cooking cavity, allowing the steam it produces to be discharged into the cavity for heating food. The steam generating module can be positioned below the cooking cavity, allowing steam to enter from the bottom up; alternatively, it can be equipped with nozzles that extend into the cavity to inject steam. Alternatively, a steam channel can be formed within the cavity wall to guide steam flow, with the outlet of the channel connected to the cavity and the steam generating module connected to the inlet. This design allows steam to be discharged into the cavity from the desired location. A vacuum module is also connected to the cooking cavity, enabling evacuation when the cavity is sealed, creating a low-pressure, negative-pressure, or vacuum environment within the cavity.

[0149] In this embodiment, when steaming vegetables and other ingredients using cooking utensils and needing to preserve their color, the vegetables are first placed in the cooking cavity, and the control valve is kept closed to keep the cooking cavity sealed. Then, the air extraction module is controlled to extract and depressurize the cooking cavity, expelling the air from the cooking cavity and reducing the oxygen content in the cooking cavity to a preset range. This allows a certain low-oxygen or anaerobic environment to be formed in the cooking cavity, effectively inactivating the effects of oxidases and food pigments, and preventing the food from oxidizing and discoloring during subsequent heating. The determination of whether the depressurization process has been completed can be achieved by acquiring the pressure in the cooking cavity. This can be done by directly installing a pressure sensor or other pressure detection module in the cooking cavity, or by using an oxygen content detection module to detect the oxygen content in the cooking cavity to determine the pressure, or by measuring the working time of the depressurization module to determine whether the depressurization process is complete. Alternatively, the pressure in the cooking cavity can be acquired in real time or at regular intervals. The depressurization module can be stopped immediately after the pressure in the cooking cavity reaches a first preset pressure value, or it can be allowed to run for a period of time after the pressure in the cooking cavity reaches the first preset pressure value. The only requirement is to ensure that the pressure in the cooking cavity does not exceed the first preset pressure value.

[0150] After complete depressurization and evacuation, the steam generation module can be directly activated to input steam into the cooking chamber, or it can be activated after a period of time. During the continuous steam input into the cooking chamber, since the chamber remains sealed, the steam input will not escape, allowing the steam density within the chamber to rise rapidly. Simultaneously, the temperature within the chamber gradually increases with the continuous steam input, heating the food. During this heating process, organic acids will gradually volatilize. In this embodiment, after steam is input into the cooking chamber, the pressure is ensured to rise back to the second preset pressure value, thereby opening the control valve to allow ventilation while maintaining steam input. This configuration allows the organic acids volatilized from the food to be discharged with the steam from the outlet, preventing organic acids from remaining in the cooking chamber and causing discoloration during subsequent heating. Continuous steam input not only removes organic acids but also prevents outside air from flowing back into the cooking chamber, maintaining the steam content, pressure, and temperature within the chamber for cooking the food. The second preset pressure value can be no less than the standard atmospheric pressure to prevent air from flowing back into the cooking cavity when the control valve is opened due to the external air pressure being greater than the air pressure inside the cooking cavity, which would also affect the discharge of organic acids.

[0151] In this embodiment, the control valve can be kept open until cooking is finished, or the control valve can be closed again after confirming that the organic acid has been discharged after a period of time. No limitation is made here.

[0152] Therefore, it is understandable that the technical solution of this application includes an oxygen removal stage before steam is introduced into the cooking chamber to steam the vegetables. The air extraction module is controlled to extract air from the cooking chamber, maintaining it in a low-pressure, low-oxygen state at a first preset pressure value, ensuring the oxygen content in the cooking chamber drops to a preset level. Then, the steam generation module is controlled to introduce steam into the cooking chamber. During this process, the temperature and pressure in the cooking chamber gradually increase. The cooking chamber remains sealed during this process to allow the steam density to rise rapidly. As steam is gradually introduced into the cooking chamber, the heated food gradually releases organic acids. Once the pressure in the cooking chamber reaches a second preset pressure value, and the food has been heated for a period of time, the control valve can be opened to allow the released organic acids to escape, preventing discoloration during subsequent heating. Simultaneously, steam is continuously introduced to prevent outside air from flowing back into the cooking chamber, maintaining the steam content, pressure, and temperature within the cooking chamber for cooking the food.

[0153] In other words, this application firstly avoids heating the food with steam before the air around the food is removed; after the air in the cooking chamber is removed, the steam is quickly diffused into the cooking chamber to reach a certain concentration, so that the food is heated and releases organic acids. Then, the control valve is opened and steam is continuously input to allow the organic acids to be discharged outwards, preventing the food from discoloring due to organic acids; at the same time, the steam content in the cooking chamber, as well as the pressure and temperature in the cooking chamber, are maintained so that the food is steamed in a low-oxygen environment, so as to preserve the color of the food and prevent the loss of nutrients due to oxidation.

[0154] Please refer to Figure 9 In some embodiments of this application, after the step of opening the control valve to allow the cooking cavity to exhaust gas when the pressure in the cooking cavity reaches a second preset pressure value, the method further includes:

[0155] Step A40: After the control valve has been open for a first preset time, close the control valve.

[0156] In this embodiment, after steam is introduced into the cooking chamber and the pressure in the cooking chamber reaches a second preset pressure value, the control valve needs to be opened to discharge the organic acids volatilized from the vegetables. In this embodiment, after the control valve is opened to discharge air and acids for a first preset time, the control valve is closed again, so that the cooking chamber is in a sealed state. With this setting, since the steam generating module continuously inputs steam into the cooking space, the pressure in the cooking chamber will continue to rise. This can increase the steam density in the cooking chamber, reduce the oxygen content, and keep the cooking appliance in a low-pressure cooking state, thereby improving the cooking efficiency of food.

[0157] Please refer to Figure 10 In some embodiments of this application, the step of opening the control valve to allow the cooking cavity to release air when the pressure in the cooking cavity reaches a second preset pressure value further includes:

[0158] Step A31: When the pressure in the cooking chamber reaches the second preset pressure value and the temperature in the cooking chamber reaches the first preset temperature, the control valve is opened to allow the cooking chamber to release air.

[0159] In this embodiment, during the process of introducing steam into the cooking chamber, the food will release organic acids when heated. Within a certain temperature range, the higher the heating temperature, the faster and more organic acids will be released and volatilized. In this embodiment, after steam is introduced into the cooking chamber, both the pressure and temperature in the cooking chamber will increase. It is necessary to ensure that the pressure in the cooking chamber reaches the second preset pressure value to prevent outside air from flowing back into the cooking chamber after the control valve is opened. At the same time, it is necessary to ensure that the temperature in the cooking chamber reaches the first preset temperature value to ensure that the organic acids in the food can volatilize quickly and be discharged after the control valve is opened.

[0160] In some embodiments, the control valve needs to be closed again after the organic acid is discharged to increase the pressure and steam density in the cooking chamber. After ensuring that the temperature and pressure in the cooking chamber meet the preset requirements, the opening time of the position control valve can be reduced, thereby quickly entering the subsequent cooking stage and improving cooking efficiency.

[0161] In some embodiments of this application, prior to the step of opening the control valve to allow venting from the cooking chamber, the method further includes:

[0162] Step A32: Obtain a first preset time for keeping the control valve open based on the first preset temperature.

[0163] Understandably, the volatility of organic acids is related to the heating temperature of the food. In this embodiment, the first preset time for maintaining the control valve open to exhaust and remove acids can be determined based on the temperature rise in the cooking chamber, providing control precision. This ensures that the subsequent cooking stage can be quickly initiated after the acid removal is complete, and the control valve can be closed to increase the pressure and steam density in the cooking chamber, thereby improving cooking efficiency.

[0164] In some embodiments of this application, the first preset pressure value P satisfies the condition that P ≤ -30 kPa. The specific value of the first preset pressure value P can be set based on experimental or empirical values, and different first preset pressure values ​​P need to be set according to different types of vegetables. For example, chlorophyll-rich vegetables such as leafy greens and anthocyanin-rich vegetables such as colored vegetables (e.g., eggplant) require different first preset pressure values ​​P. It can also be further subdivided into different types of vegetables, or the first preset pressure value can be set according to the size of the ingredients. Furthermore, for meat ingredients, the oxygen-depleting steaming treatment described in this application embodiment can be used to prevent the nutritional structure of the ingredients from being destroyed by oxidation. Different first preset pressure values ​​can also be set for meat ingredients.

[0165] In some embodiments of this application, the second preset pressure value is not lower than the standard atmospheric pressure.

[0166] In this embodiment, the range of the second preset pressure value can be no less than the standard atmospheric pressure, so as to avoid air flowing back into the cooking cavity due to the external air pressure being greater than the air pressure inside the cooking cavity when the control valve is opened, and to avoid affecting the discharge of organic acid.

[0167] Please refer to Figure 11 In some embodiments of this application, before the step of controlling the air extraction module to perform air extraction and depressurization treatment on the cooking cavity to extract the air from the cooking cavity, the method further includes:

[0168] Step A01: Confirm the type of vegetables in the cooking cavity;

[0169] Step A02: When the vegetable type is anthocyanin-rich vegetable or chlorophyll-rich vegetable, obtain the first preset pressure value.

[0170] In this embodiment, after starting the cooking mode, it is necessary to first confirm the type of vegetables in the cooking chamber. For example, it is necessary to confirm whether the vegetables in the cooking chamber are chlorophyll-rich vegetables such as leafy greens or anthocyanin-rich vegetables such as eggplant. The oxidation and color loss mechanisms of chlorophyll and anthocyanins are different, resulting in different oxygen content requirements for oxidation. Therefore, the threshold for reducing the oxygen content in the cooking chamber needs to be different. For example, a first preset pressure value of -86 kPa or other values ​​can be set for anthocyanin-rich vegetables such as eggplant. Different first preset pressure values ​​can be pre-set for different vegetable types in the program instructions. After confirming the type of vegetables in the cooking chamber, the first preset pressure value corresponding to the type of vegetables in the cooking chamber is obtained, and then the suction module is controlled to make the pressure in the cooking chamber reach the obtained first preset pressure value, thereby ensuring good color retention when cooking different vegetables. Of course, in addition to the above-mentioned distinction between chlorophyll-rich and anthocyanin-rich vegetables, vegetable types can be further subdivided into more specific categories, which will not be elaborated here.

[0171] The identification of the vegetable type in the cooking cavity can be achieved by the user inputting the vegetable type. For example, the cooking appliance can be equipped with knobs, buttons, or touchscreens for user input, allowing the user to select the corresponding vegetable type. The controller then retrieves the vegetable type from the cooking cavity based on the user's selection. Alternatively, an image acquisition module or color recognition module can be used to identify the vegetable type in the cooking cavity.

[0172] Please refer to Figure 12 In some embodiments of this application, the step of controlling the air extraction module to perform air extraction and depressurization treatment on the cooking cavity to extract air from the cooking cavity includes:

[0173] Step A11: Obtain the estimated working time of the vacuum module when the pressure in the cooking cavity reaches the first preset pressure value;

[0174] Step A12: Control the vacuum module to perform vacuuming and depressurization of the cooking cavity, and obtain the working time of the vacuum module;

[0175] Step A13: Under the condition that the working time reaches the expected working time, confirm that the pressure in the cooking cavity reaches the first preset pressure value.

[0176] In this embodiment, the working time of the suction module is used to determine whether the cooking cavity has reached the first preset pressure value. Specifically, the working time required for the suction module to perform suction and depressurization operations in the cooking cavity until the pressure in the cooking cavity reaches the first preset pressure value can be obtained based on empirical values; of course, the working time can also be obtained based on parameters such as the input power and suction efficiency of the suction module, as well as the volume of the cooking cavity, and this working time can be used as the estimated working time of the suction module; it is understood that the first preset pressure value is different for different types of vegetables, and the estimated working time of the suction module is also different.

[0177] When the vacuum module is activated to reduce the pressure in the cooking cavity, the actual working time of the vacuum module is recorded. When the actual working time is not less than the expected working time, it can be confirmed that the pressure in the cooking cavity has reached the first preset pressure value. Then the vacuum module can be turned off to temporarily maintain the pressure in the cooking cavity at the first preset pressure value until steam is introduced into the cooking cavity.

[0178] In some embodiments of this application, after the step of opening the control valve to allow the cooking chamber to release air when the pressure in the cooking chamber reaches a second preset pressure value, the method further includes:

[0179] Step A50: When the cooking time reaches the second preset time, turn off the steam generation module.

[0180] Understandably, if food is steamed for a long time, even after processes such as deoxygenation and deacidification have been performed, the chlorophyll and anthocyanins in vegetables will decompose and cause discoloration after prolonged heating. In this embodiment, after the deoxygenation and deacidification process, it is necessary to control the cooking time. A second preset time is set according to the cooking time required for different ingredients. After the second preset time is reached, the steam generation module is turned off in time to ensure that the vegetables do not discolor due to prolonged heating and to guarantee the cooking effect of the food.

[0181] In some embodiments of this application, when steaming vegetables and other ingredients using cooking utensils and needing to preserve the color of the vegetables; firstly, the vegetables are placed in the cooking cavity, and the control valve is kept closed to keep the cooking cavity in a sealed state; the type of vegetables in the cooking cavity is confirmed, and it is confirmed whether the type of vegetables in the cooking cavity is chlorophyll-rich vegetables such as leafy greens or anthocyanin-rich vegetables such as eggplants, and a first preset pressure value corresponding to the type of vegetables in the cooking cavity is obtained, and then the air extraction module is controlled to extract air and remove oxygen from the cooking cavity until the pressure in the cooking cavity reaches the obtained first preset pressure value. After complete evacuation and oxygen removal, the steam generation module is activated to input steam into the cooking chamber. As steam continues to be introduced into the cooking chamber, which remains sealed, the steam entering the chamber will not escape, allowing the steam density to rise rapidly. Simultaneously, the temperature within the cooking chamber gradually increases with the continuous input of steam. When the food is heated, it will volatilize organic acids. Once the pressure in the cooking chamber reaches the second preset pressure value and the temperature reaches the first preset temperature value, the control valve is activated to ventilate the cooking chamber. At the same time, steam is continuously introduced into the cooking chamber to maintain the steam content, pressure, and temperature for cooking the food. This allows the organic acids in the food to volatilize quickly and be expelled from the cooking chamber with the steam, preventing the presence of organic acids from causing discoloration of the food during subsequent heating. After opening the control valve to release air and remove acid for the first preset time, the control valve is closed again, keeping the cooking chamber sealed. This setup, with the steam generation module continuously supplying steam into the cooking space, causes the pressure inside the cooking chamber to rise continuously. This increases the steam density and reduces the oxygen content, while maintaining a low-pressure cooking environment, thus improving cooking efficiency. After the second preset cooking time is reached, the steam generation module is promptly shut off to prevent vegetables from discoloring due to prolonged heating, ensuring optimal cooking results.

[0182] The cooking appliance proposed in this application can be a steamer, steam oven, or other cooking appliance with a steaming function. The cooking appliance includes a pot body, a steam generating module, and a steam extraction module. The pot body forms a cooking cavity, and a first exhaust port communicating with the cooking cavity is provided on the pot body. The pot body may include a pot body and a lid, with the lid being openable and closable and enclosing the pot body to form the cooking cavity. In this case, the first exhaust port can be provided on at least one of the lid and the pot body. Of course, the cooking appliance can also be a side-opening box structure, which will not be elaborated here. Simultaneously, a control valve is provided at the first exhaust port. The control valve can be a one-way valve, a throttle valve, a solenoid valve, etc., which can be used to control the opening and closing of the first exhaust port, thereby sealing or allowing ventilation of the cooking cavity.

[0183] The steam generating module is connected to the cooking cavity, allowing the steam it produces to be discharged into the cavity for heating food. The steam generating module can be positioned below the cooking cavity, allowing steam to enter from the bottom up; alternatively, it can be equipped with nozzles that extend into the cavity to inject steam. Alternatively, a steam channel can be formed within the cavity wall to guide steam flow, with the outlet of the channel connected to the cavity and the steam generating module connected to the inlet. This design allows steam to be discharged into the cavity from the desired location. A vacuum module is also connected to the cooking cavity, enabling the extraction of air from the cavity when it is sealed, creating a low-pressure, negative-pressure, or vacuum environment.

[0184] The cooking appliance proposed in this application can cook food using the control methods described in any of the foregoing embodiments; of course, other control methods can also be used for cooking depending on actual needs. For example, when the color retention of the food is not a concern, the exhaust module may not need to be turned on. Alternatively, the control valve can be kept closed for micro-pressure steaming, or it can be kept open. Different heating powers, heating times, and control methods can be used for different foods.

[0185] In some embodiments, in conjunction with reference Figure 13 and Figure 14 The pot body 100 is provided with a cooking cavity 11, and the heating component includes a steam generating module 30. The bottom of the cooking cavity 11 forms a food placement area 15 and an empty area 17, and the top of the cooking cavity 11 has a second exhaust port 13 that connects to the outside.

[0186] During the inactivation phase of the cooking appliance's operation, the cooking cavity is controlled to undergo treatment, which includes at least one of heating, evacuation, and oxygen removal. The oxygen removal process for the cooking cavity includes:

[0187] Step B10: Start the steam generation module 30 and direct the steam discharged into the cooking chamber 11 to the vacant area 17 so that the gas in the cooking chamber is discharged from the second exhaust port 13.

[0188] Step B20: Under the condition that the oxygen content in the cooking cavity 11 does not exceed the preset oxygen content, the steam generation module 30 is controlled to continuously input steam into the cooking cavity 11 to heat the food placed in the food placement area 15.

[0189] The cooking method proposed in this embodiment can be applied to a steamer, steam oven, or other pot body 100 with steaming function. The heating component includes a steam generating module 30. The pot body 10 has a cooking cavity 11, and a second exhaust port 13 is provided at the top of the pot body 10. The steam generating module 30 is connected to the cooking cavity 11, allowing the steam generated by the steam generating module 30 to be discharged into the cooking cavity 11 for heating food. The steam generating module 30 can be positioned below the cooking cavity 11, allowing steam to enter the cooking cavity 11 from bottom to top; alternatively, the steam generating module 30 can be equipped with a nozzle that extends into the cooking cavity 11 to inject steam into it. Alternatively, a steam channel can be formed within the wall of the cooking cavity 11 to guide steam flow. The outlet end of the steam channel is connected to the cooking cavity 11, and the steam generating module 30 is connected to the inlet end of the steam channel, allowing steam to be discharged into the cooking cavity 11 from the desired location through the design of the steam channel.

[0190] In this embodiment, when steaming food using the pot body 100, the steaming process is divided into an oxygen removal stage and a cooking stage. Specifically, steam is introduced into the cooking cavity 11 to expel the existing air, and the food oxidation is prevented by intervening in the steam flow path. The bottom of the cooking cavity 11 is divided into a food placement area 15 and an empty area 17. The empty area 17 and the food placement area 15 can be located on opposite sides, or the empty area 17 can surround the food placement area 15, or the food placement area 15 can surround the empty area 17. During cooking, ingredients are placed in the ingredient placement area 15 at the bottom of the cooking cavity 11; then the cooking cavity 11 is closed and the steam generation module 30 is activated to generate steam; during the process of introducing steam into the cooking cavity 11, the steam first flows into the empty area 17. For example, a steam inlet 33 for introducing steam can be opened only in the empty area 17; or when a steam inlet 33 is also opened in the food placement area, a fan can be set to drive the airflow to disperse the steam flowing to the steam inlet 33 in the food placement area, so that the steam only flows into the cooking cavity 11 from the steam inlet 33 in the empty area 17; or the orientation of the steam nozzle inserted in the cooking cavity 11 can be controlled so that the steam nozzle faces the empty area 17; all of these can interfere with the steam path and make the steam flow into the empty area 17 first. After the steam flows into the empty area 17, some of the steam will be advection and diffuse to the ingredient placement area 15, thereby squeezing out the air around the food and forming a whole mass of steam filling the bottom of the cooking cavity 11. As steam is continuously introduced into the cooking chamber 11, the steam gradually fills the chamber from bottom to top, displacing the air above it through the second exhaust port 13 at the top of the chamber, thus filling the chamber with steam. Under normal conditions, air contains approximately 21% oxygen, while steam contains approximately 3%. Therefore, the oxygen content in the cooking chamber 11 decreases rapidly after steam enters it. Simultaneously, by interfering with the steam path, the food is primarily heated upon contact with the steam. At this point, the air surrounding the food has already been displaced by the steam, and the food's temperature has not yet risen to a level sufficient for oxidation. This avoids or reduces oxidation and discoloration of vegetables and other foods during steaming, and minimizes or prevents changes in the nutritional structure of the food due to oxidation.

[0191] Simultaneously, as steam continuously enters and fills the cooking chamber 11, the temperature within the chamber rises accordingly. Compared to the cooking method of first evacuating and depressurizing before introducing steam for heating, this reduces cooking time. After the cooking chamber 11 is filled with steam, the oxygen content is checked to see if it drops to a preset oxygen content range. This preset oxygen content range can be the steam's oxygen content (3% or less), or it can be set slightly higher than 3%. This is understandable because when the air at the bottom of the cooking chamber 11 has been expelled, the food itself is not in contact with air, and the oxygen content in the chamber has already decreased. Therefore, the preset oxygen content can be set slightly higher than 3%. Once the oxygen content in the cooking chamber 11 drops to the preset level, steam is continuously introduced to bring the chamber to a second preset temperature and maintain this temperature for a period until the food is cooked. During this process, the food remains in a low-oxygen cooking environment, and the organic acids in the food gradually evaporate and are released with the rising steam, preventing discoloration even after prolonged storage.

[0192] It should be noted that, in this embodiment of the application, the confirmation of the oxygen content in the cooking cavity 11 can be achieved by directly setting an oxygen content detection module in the cooking cavity 11, or by confirming it through cooking time. The cooking time at which the preset oxygen content is reached is predetermined under different heating power, steam input efficiency, cooking cavity 11 size and food space. When the second preset time is reached, it can be confirmed that the oxygen content in the cooking cavity 11 has reached the preset oxygen content range.

[0193] Therefore, it is understandable that the technical solution of this application divides the cooking process into an oxygen removal stage and a cooking stage. In the oxygen removal stage, the steam generation module 30 inputs steam into the cooking cavity 11 and controls the steam flow to the empty area 17 to prevent the steam from contacting the food first. During this process, some steam will diffuse horizontally to the food placement area 15, squeezing out the air around the food and isolating the food from the air. At the same time, since the density of steam is less than that of air, it will flow upward and gradually fill the cooking cavity 11 from bottom to top, causing the air in the cooking cavity 11 to be discharged outward and gradually increasing the temperature in the cooking cavity 11. In this way, the steam is not heated by the food before the air around the food is removed. Instead, the steam diffuses into the cooking cavity 11 first, causing the air around the food to be discharged and the air to be discharged from the cooking cavity 11, reducing the oxygen content in the cooking cavity 11, preventing the food from oxidizing, thus preserving the color of the food and preventing the loss of nutrients due to oxidation.

[0194] Please refer to Figure 15 In some embodiments of this application, the step of controlling the steam generating module 30 to continuously input steam into the cooking cavity 11 to heat the food further includes:

[0195] Step B21: Control the steam generation module 30 to continuously input steam into the cooking cavity 11. When the temperature in the cooking cavity 11 reaches the second preset temperature, continue to input steam into the cooking cavity 11 for the second preset time to heat the food.

[0196] In this embodiment, during the process of introducing steam into the cooking cavity 11 to remove oxygen, the temperature in the cooking cavity 11 gradually rises as the steam gradually fills the cavity, thereby reducing cooking time. After the oxygen removal stage, i.e., after the oxygen content in the cooking cavity 11 has dropped to a preset oxygen content range, it is necessary to obtain the temperature in the cooking cavity 11 to ensure that the temperature in the cooking cavity 11 reaches a second preset temperature. By continuously introducing steam, the temperature in the cooking cavity 11 is maintained at the second preset temperature to heat and cook the food, and the continuously flowing steam carries away the organic acids evaporated from the food, resulting in a better color retention effect.

[0197] Please refer to Figure 16 In some embodiments of this application, the pot body 100 further includes a fan, and the step of activating the steam generating module 30 and directing the steam discharged into the cooking chamber 11 to the vacant area 17 includes:

[0198] Step B11: Start the steam generation module 30 to input steam into the cooking cavity 11, and start the fan to blow the steam to the empty area 17.

[0199] In this embodiment, the steam generating module 30 has a steam generating chamber 31 located below the cooking chamber 11, and a fan is installed in the steam generating chamber 31. This allows the steam to be dispersed by the fan and directed towards the steam outlet 33 in the empty area 17, thus flowing into the empty area 17, even if a steam outlet 33 is provided in the food placement area 15. The fan also increases the steam flow rate, ensuring that the steam is evenly distributed throughout the cooking chamber 11.

[0200] In addition, after entering the cooking stage, the fan can be continuously turned on to intervene in the steam flow path so that the steam always enters the empty area 17 first; or the fan can be turned off so that when the steam vent 33 is opened in the food placement area 15, at least some of the steam can flow directly from the steam vent 33 opened in the food placement area 15 to the food, thereby improving cooking efficiency.

[0201] Combined with reference Figure 13 and Figure 17 In some embodiments of this application, the vacant area 17 is arranged around the food placement area 15;

[0202] The steps of activating the steam generation module 30 and directing the steam discharged into the cooking chamber 11 to the vacant area 17 until the oxygen content in the cooking chamber 11 does not exceed the preset oxygen content include:

[0203] Step B12: Start the steam generation module 30 to input steam into the empty area 17 around the food placement area 15 until the oxygen content in the cooking cavity 11 does not exceed the preset oxygen content.

[0204] In this embodiment, the empty area 17 at the bottom of the cooking cavity 11 is arranged around the food placement area 15, and during the oxygen removal stage, steam is simultaneously discharged to the empty area 17 around the food placement area 15. For example, multiple steam ports 33 are opened in the empty area 17 and arranged around the food placement area 15, or multiple steam nozzles are set towards the empty areas 17 in different directions around the food placement area 15. This arrangement can ensure that there are no dead corners for oxygen removal when the steam covers the food in a horizontal flow, ensuring the effect of steam covering the food, improving the steam oxygen removal efficiency, and reducing cooking time.

[0205] In some embodiments of this application, before the step of controlling the steam generating module 30 to continuously input steam into the cooking cavity 11 under the condition that the oxygen content in the cooking cavity 11 does not exceed a preset oxygen content, the method further includes:

[0206] Step B13: Obtain the current cooking time;

[0207] Step B14: Under the condition that the current cooking time reaches the second preset time, confirm that the oxygen content in the cooking cavity 11 does not exceed the preset oxygen content.

[0208] In this embodiment, the oxygen content in the cooking chamber 11 can be determined by confirming the cooking time to see if it has decreased to a preset oxygen content. Specifically, a second preset time can be set based on empirical values, or the second preset time required for the oxygen content in the cooking chamber 11 to decrease to or fall below the preset oxygen content can be calculated based on the size of the cooking chamber 11, the oxygen generation efficiency and oxygen removal efficiency of the steam generation module 30, and the preset oxygen content requirements for cooking different ingredients. The second preset time can be written into the control program or set by the user. Then, the oxygen content in the cooking chamber 11 is determined to have decreased to the preset oxygen content by recording the cooking time. When the cooking time reaches the second preset time, it can be confirmed that the oxygen content in the cooking chamber 11 does not exceed the preset oxygen content, so there is no need to intervene in the steam path to allow steam to flow into the empty area 17, such as turning off the fan or controlling the direction of the steam nozzle to enter the cooking stage.

[0209] In some embodiments of this application, the preset oxygen content ranges from 3% to 6%.

[0210] In this embodiment, the preset oxygen content can be any value between 3%, 3.5%, 4%, 5%, 6%, or 3% to 6%. This setting ensures that the cooking cavity 11 is filled with steam, thereby ensuring that there is little or no residual air in the cooking cavity 11, ensuring the color preservation effect of the food during the steaming process, and avoiding the loss of nutrients in the food.

[0211] Please refer to Figure 18 In some embodiments of this application, the step of controlling the steam generating module 30 to continuously input steam into the cooking cavity 11 to heat the food includes:

[0212] Step B22: Control the steam generation module 30 to continuously input steam into the cooking cavity 11 and spray the steam onto the food to heat it.

[0213] In this embodiment, the steam generating device includes a movable steam nozzle inserted into the cooking chamber 11. During the oxygen removal stage, the steam nozzle is controlled to face the empty area 17, so that steam first flows into the empty area 17 and then diffuses to the food placement area 15 and the entire cooking chamber 11 to remove oxygen. After confirming that the oxygen content in the cooking chamber 11 meets the preset cooking requirements, the steam nozzle can be controlled to face the food placement area 15, so that the steam is directly sprayed onto the food. This setting reduces the flow path of steam to the food, thereby reducing heat loss during the steaming process and keeping the steam at a higher temperature in contact with the food, which can improve the heating and cooking efficiency of the food.

[0214] Alternatively, in this embodiment, the steam generating device may have a steam generating chamber 31 located below the cooking chamber 11, with steam ports 33 connecting the cooking chamber 11 and the steam generating chamber 31 in both the food placement area 15 and the empty area 17; and a fan may be installed in the steam generating chamber 31. During the oxygen removal stage, the fan can be turned on to disperse the steam flowing to the steam ports 33 in the food placement area 15, ensuring that steam only flows from the steam ports 33 in the empty area 17 into the empty area 17, and then diffuses to the food placement area 15 and the entire cooking chamber 11 to remove oxygen. After confirming that the oxygen content in the cooking chamber 11 meets the preset cooking requirements, the fan can be turned off, allowing steam to also flow into the cooking chamber 11 from the steam ports 33 in the food placement area 15. At this time, some steam flows directly to the food. This arrangement also reduces the flow path of steam to the food, thereby reducing heat loss during the steaming process, keeping the steam at a higher temperature in contact with the food, and improving the heating and cooking efficiency of the food.

[0215] Please refer to Figure 13The present invention proposes a pot body 100. The pot body 100 includes a pot body 10 and a steam generating module 30. The pot body 10 is provided with a cooking cavity 11 and has a second exhaust port 13 communicating with the cooking cavity 11. The steam generating module 30 is located on the pot body 10 and communicates with the cooking cavity 11.

[0216] The cooking method proposed in this embodiment can be applied to a pot body 100 with steaming function, such as a steamer or steam oven. The pot body 100 includes a pot body 10 and a steam generating module 30. The pot body 10 forms a cooking cavity 11, and a second exhaust port 13 is provided at the top of the pot body 10. The steam generating module 30 is connected to the cooking cavity 11, allowing the steam generated by the steam generating module 30 to be discharged into the cooking cavity 11 for heating food. The steam generating module 30 can be positioned below the cooking cavity 11, allowing steam to enter the cooking cavity 11 from bottom to top; alternatively, the steam generating module 30 can be equipped with a nozzle that extends into the cooking cavity 11 to inject steam into it. Alternatively, a steam channel can be formed within the cavity wall of the cooking cavity 11 to guide steam flow. The outlet end of the steam channel is connected to the cooking cavity 11, and the steam generating module 30 is connected to the inlet end of the steam channel, allowing steam to be discharged into the cooking cavity 11 from the desired location through the design of the steam channel.

[0217] The pot body 100 proposed in this application can cook food using the control method in any of the foregoing embodiments; of course, other control methods can also be used for cooking according to actual needs. For example, when the color retention of the food is not a concern, there is no need to interfere with the steam path, and different heating powers, heating times, and intervention methods can be used for different foods.

[0218] It is understood that when the pot body 100 of this application uses the control method of any of the foregoing embodiments to cook food, it can also have the beneficial effects brought about by any of the foregoing embodiments. Furthermore, the pot body 100 of this application can select different cooking modes to suit different cooking needs and improve the flexibility of use.

[0219] Please refer to Figure 13 In some embodiments of this application, the steam generating module 30 is provided with a steam generating chamber 31 located below the cooking chamber 11, and at least a steam port 33 communicating with the steam generating chamber 31 is provided in the vacant area 17.

[0220] In this embodiment, the steam generating module 30 is positioned below the cooking cavity 11, and the steam generating module 30 forms a steam generating cavity 31 located below the bottom wall of the cooking cavity 11. A steam port 33 communicating with the steam generating cavity 31 is provided on the bottom wall of the steam generating cavity 31. The steam port 33 can be provided only in the empty area 17. With this configuration, when steam enters the cooking cavity 11 along the steam port 33, it will first be discharged to the empty area 17.

[0221] In some embodiments, a steam vent 33 may be provided in the food placement area 15, and a fan may be provided in the steam generation chamber 31. When a color-preserving steaming cooking mode is selected, the fan can disperse the steam flowing towards the steam vent 33 in the food placement area 15 during the oxygen removal stage, allowing the steam to first enter the cooking chamber 11 from the steam vent 33 in the empty area 17. When oxygen removal is not required, such as in the color-preserving steaming cooking stage or other cooking modes that do not require color preservation, the fan can be turned off, allowing at least some steam to flow directly from the steam vent 33 in the food placement area 15 to the food, thereby improving cooking efficiency.

[0222] In addition, since the steam vent 33 is located directly at the top of the steam generating chamber 31, the steam generated in the steam generating chamber 31 can be directly discharged upward into the cooking chamber 11. This ensures that the air in the steam generating chamber 31 can also be completely squeezed out by the steam, avoiding the presence of exhaust dead zones in the steam generating chamber 31 that would cause air to flow out and come into contact with the food during the cooking process, resulting in the oxidation of the food.

[0223] In one embodiment of this application, the pot body 100 further includes a fan that can drive steam flow to the vacant area 17.

[0224] In this embodiment, the steam generating module 30 has a steam generating chamber 31 located below the cooking chamber 11, and a fan is installed in the steam generating chamber 31. This allows the steam to be dispersed by the fan and directed towards the steam outlet 33 in the empty area 17, thus flowing into the empty area 17, even if a steam outlet 33 is provided in the food placement area 15. The fan also increases the steam flow rate, ensuring that the steam is evenly distributed throughout the cooking chamber 11.

[0225] In addition, after entering the cooking stage, the fan can be continuously turned on to intervene in the steam flow path so that the steam always enters the empty area 17 first; or the fan can be turned off so that when the steam vent 33 is opened in the food placement area 15, at least some of the steam can flow directly from the steam vent 33 opened in the food placement area 15 to the food, thereby improving cooking efficiency.

[0226] Please refer to Figure 13In some embodiments of this application, a plurality of steam vents 33 are provided around the food placement area 15. In this embodiment, the provision of a plurality of steam vents 33 around the food placement area 15 allows steam to be evenly filled into the cooking cavity 11 and to better cover the food from all sides, thereby improving the oxygen removal effect.

[0227] In one embodiment of this application, the steam generating module 30 includes a steam nozzle inserted into the cooking chamber 11, and the steam nozzle is movably disposed.

[0228] In this embodiment, the steam generating module 30 has a steam nozzle inserted into the cooking chamber 11. The steam generated by the steam generating module 30 can be injected into the cooking chamber 11 through the steam nozzle. A drive device is provided to drive the steam nozzle, controlling its orientation towards the food placement area 15 or the empty area 17. The drive device can be a motor to rotate the steam nozzle, or a transmission structure such as gear transmission or linkage transmission can be connected to the steam nozzle. This configuration allows control of the steam nozzle's orientation to influence the steam flow path. For example, during oxygen removal, the steam nozzle can be directed towards the empty area 17, allowing steam to flow into the empty area 17 first, and then diffuse to the food placement area 15 and the entire cooking chamber 11 to remove oxygen. Under other cooking requirements, the steam nozzle can also be directed towards the food placement area 15, allowing steam to be sprayed directly onto the food, reducing the steam flow path to the food and thus reducing heat loss during steaming. This maintains a higher steam temperature in contact with the food, improving the heating and cooking efficiency.

[0229] In one embodiment of this application, the pot body 100 further includes an oxygen content detection device.

[0230] In this embodiment, an oxygen content detection device is installed in the cooking cavity 11 to detect the oxygen content in the cooking cavity 11. When using the pot body 100 of this application and selecting the color-preserving steaming cooking mode, it is necessary to intervene in the steam path to allow the steam to diffuse preferentially into the empty area 17 and to expel the air in the cooking cavity 11, thereby reducing the oxygen content in the cooking cavity 11 and preventing the food from oxidizing and discoloring during the cooking process. At this time, the oxygen content in the cooking cavity 11 can be directly detected by the oxygen content detection device to determine whether the oxygen removal stage is completed, so as to confirm whether the intervention in the steam path can be stopped. For example, it can be determined whether the fan can be turned off or the direction of the steam nozzle can be changed, thereby improving the control accuracy of switching cooking stages and the working status of each module.

[0231] In one embodiment of the present invention, the step of controlling the working stage of the cooking appliance to enter the cooking stage includes:

[0232] Step S41: Adjust the working power of the heating element to enable the cooking appliance to enter the low-temperature slow steaming stage;

[0233] Alternatively, in step S42, the working power of the heating element is adjusted so that the cooking appliance enters the high-temperature rapid steaming stage.

[0234] Understandably, after vegetables and fruits undergo the inactivation stage in cooking appliances, they can be cooked at lower temperatures for a longer time, or at higher temperatures for a shorter time, to ensure they are thoroughly cooked and to better preserve their color, thus enhancing the color-preserving properties of the cooking appliances. Specifically, cooking at lower temperatures for a longer time helps maintain the tenderness of the food, while cooking at higher temperatures for a shorter time helps maintain its crispness. Users can choose the appropriate cooking method based on the type of food or the desired texture, allowing the cooking appliances to better meet their needs. Furthermore, the processor of the cooking appliance can be equipped with corresponding cooking control programs for low-temperature slow steaming and high-temperature fast steaming. When the user adds ingredients to the cooking chamber for cooking, they can select the corresponding cooking control program on the operation panel or control terminal of the cooking appliance according to the type of ingredients and the desired texture. After the enzymes in the ingredients are deactivated, the cooking appliance can operate according to the selected cooking control program, entering either the low-temperature slow steaming stage or the high-temperature fast steaming stage. This ensures that the cooked ingredients have good tenderness or crispness, allowing the cooking appliance to both preserve the color of the ingredients and meet the user's desired texture, further improving the cooking effect and practicality of the cooking appliance.

[0235] Reference Figure 5 In one embodiment of the present invention, the step of adjusting the working power of the heating component to enable the cooking appliance to enter the low-temperature slow steaming stage includes:

[0236] Step S411: Adjust the working power of the heating component to adjust the temperature inside the cooking cavity to the preset slow steaming temperature;

[0237] In this embodiment, when the cooking appliance completes the inactivation stage and enters the low-temperature slow steaming stage, the preset slow steaming temperature required for the ingredients in this stage can be determined based on the type of ingredients added. Typically, this preset slow steaming temperature can be less than 90°C. This allows the cooking appliance to adjust the power of the heating element to this preset slow steaming temperature, thereby ensuring the temperature inside the cooking cavity is adjusted to the preset slow steaming temperature for heating and cooking the ingredients, guaranteeing the desired cooking effect. Specifically, since the cooking appliance can raise the temperature inside the cooking cavity to a preset enzyme inactivation temperature of 90°C or higher during the inactivation stage, when the preset slow steaming temperature of the ingredients is less than 90°C, the power of the heating element can be reduced to absorb heat from the ambient temperature, thus lowering the temperature inside the cooking cavity. Alternatively, a heat dissipation device can be installed to release some of the heat from the cooking cavity, further reducing the temperature inside the cooking cavity. This ensures the temperature inside the cooking cavity can stably reach the preset slow steaming temperature, achieving stable cooking operation and further improving the stability and reliability of the cooking appliance.

[0238] Step S412: Under the condition that the temperature inside the cooking cavity meets the preset slow steaming temperature, control the cooking appliance to maintain the temperature inside the cooking cavity at this time until the preset cooking time.

[0239] When the temperature inside the cooking cavity meets the preset slow steaming temperature by adjusting the working power of the heating element, the heating element can be further adjusted to keep the temperature inside the cooking cavity constant at the preset slow steaming temperature. At this time, the preset cooking time required for the food to be cooked through under the preset slow steaming temperature can be determined according to the weight of the food. Then, the heating element can be adjusted to keep the temperature inside the cooking cavity constant at the preset slow steaming temperature and continue cooking until the preset cooking time is reached. This allows the food to receive enough heat to ensure it is cooked through, while maintaining a certain tenderness under long-term low-temperature cooking conditions, reducing the loss of moisture in the food, and achieving a color-preserving and moisture-preserving cooking effect. This further improves the practicality and reliability of the cooking appliance.

[0240] For example, the table below can represent the preset slow steaming times for different weights of some ingredients. Each weight's preset slow steaming time can have a certain range, allowing users to fine-tune the corresponding preset slow steaming time according to their preferred texture. For instance, to achieve a tender yet crisp texture after cooking, the user can select the shortest preset slow steaming time for that weight; or, to achieve a softer texture, the user can select the longest preset slow steaming time for that weight, ensuring the final texture better meets their needs. The cooking appliance's control panel or terminal can display a weight-time correspondence table like the one shown below for user selection, further improving the appliance's practicality and reliability.

[0241] Ingredient weight / g Preset slow steaming time / min 300g 3-5 min 600g 5-9min 900g 9-13min 1200g 13-20min 1500g 20-30min

[0242] It should be noted that the above are only examples of preset slow steaming times that can be taken under different ingredient weights, and do not represent the preset slow steaming times corresponding to different ingredient weights in actual cooking utensils. The specific preset slow steaming time needs to be tested by testers under specific environmental conditions, and no detailed limitation is made in this embodiment.

[0243] Reference Figure 6 In one embodiment of the present invention, the step of controlling the operating power of the heating component to adjust to the rapid steaming power so that the cooking appliance enters the high-temperature rapid steaming stage includes:

[0244] Step S421: Adjust the working power of the heating component to adjust the temperature inside the cooking cavity to the preset fast steaming temperature;

[0245] In this embodiment, when the cooking appliance completes the deactivation stage and enters the high-temperature rapid steaming stage, the preset rapid steaming temperature required for the ingredients can be determined based on the type of ingredients added. Typically, this preset rapid steaming temperature can be greater than 100°C, with a preferred temperature range of 110°C to 130°C. Within this temperature range, the ingredients can be quickly and sufficiently heated for cooking, preventing them from becoming mushy due to excessive moisture. At this time, the working power of the heating components in the cooking appliance can be adjusted to the preset rapid steaming temperature, thereby quickly adjusting the temperature inside the cooking cavity to the environment of the preset rapid steaming temperature for heating and cooking the ingredients. This ensures that the ingredients are cooked before becoming mushy, maintaining a certain crispness after cooking to meet the user's needs. In particular, when the cooking appliance enters the inactivation stage, the temperature inside the cooking cavity can be raised to a preset enzyme inactivation temperature of 90°C or higher. Then, when the cooking appliance enters the high-temperature rapid steaming stage, the working power of the heating component can be further increased, so that the temperature inside the cooking cavity can continue to rise to the preset rapid steaming temperature; or the heat source of the heating component can be increased, so that the heating component can quickly reach the preset rapid steaming temperature under the heating effect of multiple heat sources, so as to realize the stable cooking operation of the cooking appliance on the food, and further improve the stability and reliability of the cooking appliance.

[0246] Step S422: Under the condition that the temperature inside the cooking cavity meets the preset rapid steaming temperature, control the cooking appliance to maintain the temperature inside the cooking cavity at this time until the preset cooking time.

[0247] By adjusting the working power of the heating element to ensure the temperature inside the cooking cavity meets the preset rapid steaming temperature, the heating element can be further adjusted to maintain a constant temperature within the cooking cavity. At this point, the preset cooking time required for the food to be fully cooked under this preset rapid steaming temperature can be determined based on the weight of the food. The heating element can then be adjusted to maintain the cooking cavity at this preset rapid steaming temperature and continue cooking for the preset time. This allows the food to receive sufficient heat in a short time to ensure it is fully cooked, while also allowing it to be quickly steamed at high temperatures. This reduces the amount of moisture the food absorbs, preventing it from becoming mushy and maintaining a certain crispness. This achieves a color-preserving and crispy steaming effect, satisfying the user's aesthetic and taste needs and further improving the practicality and reliability of the cooking appliance.

[0248] For example, the table below can represent the preset steaming times for different weights of some ingredients. Each weight's preset steaming time can have a certain range, allowing users to fine-tune the corresponding preset steaming time according to their preferred texture. For instance, to achieve a higher crispness after cooking, the shortest preset steaming time for the corresponding weight can be selected; or, to achieve both crispness and moisture, the longest preset steaming time for the corresponding weight can be selected, ensuring the final texture better meets the user's needs. The cooking appliance's control panel or terminal can display a weight-time correspondence table like the one shown below for user selection, further improving the appliance's practicality and reliability.

[0249] Ingredient weight / g Preset rapid steaming time / min 300g 1.5-4 min 600g 4-7min 900g 7-11min 1200g 11-15min 1500g 15-20 min

[0250] It should be noted that the above are only examples of preset steaming times that can be taken under different ingredient weights, and do not represent the preset steaming times corresponding to different ingredient weights in actual cooking appliances. The specific preset steaming time needs to be tested by testers under specific environmental conditions, and no detailed limitation is made in this embodiment.

[0251] In one embodiment of the present invention, the heating assembly includes a first heating unit and a second heating unit. The first heating unit is disposed at the bottom of the pot body, and the second heating unit is disposed in the cooking cavity, between the bottom wall of the cooking cavity and the food to be cooked.

[0252] The step of adjusting the working power of the heating element to regulate the temperature inside the cooking cavity to the preset rapid steaming temperature includes:

[0253] Step S4211: Determine the first heating power of the first heating unit and the second heating power of the second heating unit according to the preset rapid steaming temperature;

[0254] It is understood that the heating assembly may include a first heating unit and a second heating unit. The first heating unit may be located at the bottom of the pot body so that it can heat the water at the bottom of the cooking cavity, causing the water to generate high-temperature steam that spreads throughout the cooking cavity and heats the food. The second heating unit may be located in the cooking cavity and along the path of the steam, allowing it to further heat the steam. This helps reduce temperature loss during steam propagation within the cooking cavity, ensuring that the temperature inside the cooking cavity can stably reach the preset rapid steaming temperature and guaranteeing stable operation of the cooking appliance.

[0255] Therefore, when determining that the cooking appliance requires high-temperature rapid steaming of the added ingredients, the amount of heat that the heating element needs to output to the cooking cavity can be determined based on the corresponding preset rapid steaming temperature. This, in turn, determines the first heating power of the first heating unit and the second heating power of the second heating unit, ensuring that the cooking appliance can stably control the heating element to perform the cooking operation, further improving the practicality and reliability of the cooking appliance. Optionally, the first heating power of the first heating unit can be the working power used to maintain the temperature inside the cooking cavity at the preset enzyme inactivation temperature when the cooking appliance is in the inactivation stage. The second heating power of the second heating unit can be the working power required to raise the temperature inside the cooking cavity from the preset enzyme inactivation temperature to the preset rapid steaming temperature. This helps to better maintain the constant power of the first heating unit. By controlling the second heating unit to adjust the temperature inside the cooking cavity, the cooking appliance can more conveniently control the heating element, further improving the ease of operation of the cooking appliance.

[0256] Step S4212: Adjust the working power of the first heating unit to the first heating power, and adjust the working power of the second heating unit to the second heating power, so that the temperature inside the cooking cavity is adjusted to the preset fast steaming temperature.

[0257] After acquiring the corresponding first heating power and second heating power, the processor can issue corresponding control commands to regulate the first heating unit and the second heating unit, so that the first heating unit and the second heating unit can quickly adjust their power to the first heating power and the second heating power. This allows the temperature inside the cooking cavity to quickly reach the preset fast steaming temperature under the combined action of the first heating unit and the second heating unit, ensuring stable cooking in the high-temperature fast steaming stage, achieving the color preservation and crisp steaming effect of the food, and further improving the practicality and reliability of the cooking appliance.

[0258] In one embodiment of the present invention, after the step of controlling the working stage of the cooking appliance to enter the cooking stage, the method further includes:

[0259] Step S50: Start the timer so that it records the time when the cooking appliance enters the cooking stage from its working stage.

[0260] In this embodiment, the processor of the cooking appliance can determine the cooking time required for different ingredients to be cooked thoroughly and achieve a certain taste at different cooking stages. Users can manually select the corresponding cooking time on the operation panel or control terminal after adding ingredients to the cooking appliance, or the cooking appliance can identify the type of added ingredients and retrieve the corresponding cooking time, ensuring that the cooking appliance can complete the cooking operation within a sufficient cooking time.

[0261] Therefore, when the cooking appliance completes the enzyme inactivation process on fruits and vegetables and enters the cooking stage, the timer inside the cooking appliance can be started. By using the timer to record the cooking time of the ingredients, the cooking process can be controlled according to the cooking time, and the recorded time can be used to determine whether the ingredients are cooked. This ensures stable cooking of the ingredients in the cooking appliance and further improves the ease of operation of the cooking appliance.

[0262] Step S60: When the time recorded by the timer is equal to the preset cooking time, control the cooking appliance to enter the cooking stage.

[0263] Since different types of ingredients require varying cooking times to be fully cooked, a timer is used to start timing when the cooking appliance enters the cooking stage. This allows the processor to retrieve the preset cooking time for the ingredients to be cooked. When the timer records the preset cooking time, it can be determined that the ingredients have been cooked through the inactivation and cooking stages within the appliance. At this point, the appliance can issue a cooking completion signal, controlling the indicator light or speaker to emit corresponding audio and visual signals. Simultaneously, the appliance can adjust the power of the heating element to enter a heat preservation state, maintaining the temperature inside the cooking cavity within a certain range. This prevents the food from cooling down due to prolonged exposure, ensuring stable operation of the appliance and further improving its stability and reliability.

[0264] Reference Figure 7 In one embodiment of the present invention, based on the working stage of the cooking appliance entering the inactivation stage, the cooking cavity is controlled to be treated. Before the treatment includes at least one of heating, vacuuming, and oxygen removal, the process further includes:

[0265] Step S01: Add the ingredients to be cooked into the cooking cavity and obtain the category information of the ingredients to be cooked;

[0266] In this embodiment, the cooking appliance may be equipped with an interactive control panel. After the user adds the ingredients to be cooked into the pot, they can input or select information such as the type of ingredients, their growth stage, and their weight on the control panel. Alternatively, the cooking appliance may be equipped with a recognition device that automatically identifies and obtains information such as the type of ingredients, their growth stage, and their weight when the ingredients are added into the cooking cavity. This allows the cooking appliance to run the corresponding cooking program based on the identified ingredient information, ensuring stable cooking operations and further improving the practicality and reliability of the cooking appliance.

[0267] Step S02: Control the cooking appliance to enter the judgment state to determine the cooking method of the ingredients to be cooked in the cooking stage;

[0268] Understandably, when users input the type of food to be cooked on the control panel, they can specify whether they prefer a tender or crisp texture after cooking. Alternatively, the cooking appliance can identify the type of food and determine the optimal cooking texture based on that information. Therefore, after acquiring the type of food, the cooking appliance can enter a judgment state to determine whether to use low-temperature slow steaming or high-temperature fast steaming, based on the user's selection or a preset program. This ensures that after the food has undergone the deactivation stage, the appliance can run the corresponding cooking program during the cooking stage, consistently cooking the food to the user's desired texture and further improving the cooking effect and practicality of the appliance.

[0269] Step S03: Determine the preset cooking time of the ingredients to be cooked in the cooking stage based on the category information and cooking method of the ingredients to be cooked.

[0270] By testing the time required for different types of ingredients to be fully cooked under cooking methods such as low-temperature slow steaming or high-temperature fast steaming, the test records can be collected into the processor of the cooking appliance. After obtaining the type of ingredients and cooking method, the cooking time of the ingredients can be selected according to the type of ingredients and cooking method, and set as the preset cooking time. This allows the cooking appliance to adjust the heating components according to the preset cooking time after entering the cooking stage, ensuring stable cooking of the ingredients in the cooking appliance and further improving the stability and reliability of the cooking appliance.

[0271] In one embodiment of the present invention, a support steaming rack is provided inside the cooking cavity, and the support steaming rack is provided with a weighing module;

[0272] The steps of adding the ingredients to be cooked into the cooking cavity and obtaining the category information of the ingredients include:

[0273] Step S011: Place the ingredients to be cooked onto the steaming rack and identify the type and size of the ingredients to be cooked;

[0274] In this embodiment, a steaming rack can be installed in the cooking cavity at a certain distance from the bottom of the pot. This steaming rack can have multiple flow holes. After the heating element heats the water at the bottom of the pot to generate steam, the steam flows through the flow holes to heat the food on the steaming rack, ensuring stable cooking operation. At this time, the user can input or select the type and size of the added ingredients on the control panel of the cooking appliance; alternatively, a recognition module can be installed within the cooking appliance to automatically identify the type and size of the added ingredients. This allows the cooking appliance to record the type and size of the ingredients in the processor, enabling the processor to call the corresponding program and ensure stable cooking.

[0275] Step S012: Start the weighing module so that it weighs the ingredients to be cooked.

[0276] By installing a weighing module on the steaming rack inside the cooking cavity, the food can be weighed when placed on the rack, and the weight information can be recorded in the processor. This allows the cooking appliance to operate the corresponding cooking program based on the weight of the food, ensuring stable cooking and further improving the stability and reliability of the cooking appliance.

[0277] Step S013: The type, size and weight of the ingredients to be cooked are used to form category information of the ingredients to be cooked.

[0278] Furthermore, after the cooking appliance obtains information about the type, size, and weight of the ingredients to be cooked, it can generate category information corresponding to the ingredients. By testing the cooking programs that achieve better cooking results for various ingredients under different category information, the program is recorded in the processor of the cooking appliance. After determining the category information to be cooked, the corresponding program can be retrieved so that the ingredients can be cooked better in the cooking appliance, further improving the practicality and reliability of the cooking appliance.

[0279] In one embodiment of the present invention, the step of determining the cooking time of the ingredients to be cooked based on the category information and cooking method includes:

[0280] Step S031: Obtain the cooking time of ingredients of various categories under various cooking methods to form a cooking time set;

[0281] In this embodiment, the cooking appliance can adjust the working power of the heating components required to cook various types of ingredients thoroughly during factory testing. It can also record the working power of the heating components and the cooking time required to achieve a good cooking effect. The cooking time for various types of ingredients to achieve a good cooking effect during testing can be selected to form a cooking time set and recorded in the processor. This ensures that the cooking appliance has a certain cooking reference, guarantees stable cooking operation for various types of ingredients, and further improves the practicality and reliability of the cooking appliance.

[0282] Step S032: Determine the preset cooking time corresponding to the ingredients to be cooked based on the cooking time set.

[0283] Therefore, after the cooking appliance obtains information such as the type, size, and weight of the ingredients to be cooked into the cooking chamber, it can select the cooking time corresponding to the ingredients being fully cooked from the cooking time set according to the category information, and set this time as the preset cooking time for the ingredients after entering the cooking stage. This allows the cooking appliance to cook the ingredients according to the preset cooking time, ensuring that the ingredients can consistently achieve the taste required by the user after cooking, while also effectively preventing the ingredients from becoming mushy or undercooked, further improving the stability and reliability of the cooking appliance.

[0284] In one embodiment of the present invention, after the step of determining the cooking time of the ingredients to be cooked based on the category information and cooking method, the method further includes:

[0285] Step S04: Determine the required amount of water for steaming or boiling based on the cooking method and preset cooking time;

[0286] Understandably, cooking appliances can heat a certain amount of water at the bottom of the pot using a heating element. This heat evaporates the water, creating steam that spreads throughout the cooking chamber. The steam then penetrates the food inside, heating it and thus cooking it. To achieve better cooking results, the amount of water injected can be controlled based on the heating power and time of the heating element. Therefore, after determining the cooking method and preset cooking time, the heating power of the heating element during the cooking stage can be determined, corresponding to the amount of heat received in the cooking chamber. The preset cooking time determines the time the water needs to be heated at that power. Based on the amount of heat received and the heating time, the amount of water evaporated during the cooking stage can be deduced, thus determining the required amount of water to be injected into the cooking appliance during the cooking stage. This ensures stable cooking and further improves the stability and reliability of the cooking appliance.

[0287] Step S05: The pot body receives the required amount of water for steaming and cooking.

[0288] Furthermore, based on the determined amount of water for steaming and cooking, the user can be instructed to add the corresponding amount of water to the pot; alternatively, a water injection module can be installed inside the cooking appliance so that after determining the required amount of water for steaming and cooking, the cooking appliance can adjust the water injection module to inject the corresponding amount of water, ensuring that the cooking appliance can stably heat and generate enough steam to steam and cook the food, ensuring stable cooking operations, and further improving the cooking effect and reliability of the cooking appliance.

[0289] In one embodiment of the present invention, the cooking appliance is further provided with a display device;

[0290] The steps for determining the required amount of water for steaming or boiling based on the cooking method and preset cooking time include:

[0291] Step S051: Obtain the water consumption per unit time of the pot body under various cooking methods to form a set of water consumption required for cooking;

[0292] In this embodiment, the water consumption of the cooking appliance under various cooking modes can be tested to obtain the correspondence between the heating amount of the heating component and the water loss due to evaporation in the cooking cavity under various cooking modes. This is beneficial to construct a set of water volume required for cooking based on the relationship between the heating amount and the water loss per unit time, so that the cooking appliance can adjust the water preparation before cooking according to the set of water volume required for cooking, and ensure the stable and reliable operation of the cooking appliance.

[0293] Step S052: Determine the required water injection information from the water volume required for cooking based on the cooking method and preset cooking time, so that the controller can send a display signal according to the required water injection information;

[0294] Therefore, after the cooking appliance determines the cooking method and preset cooking time for the added ingredients, the required water volume can be selected from the pooled water volume. Based on this required water volume, water injection information can be generated, and this water injection signal can be used to adjust the components of the cooking appliance. When the cooking appliance is equipped with a display device, this device can display information such as the cooking time, pot temperature, and water volume. Based on the required water injection information, a display signal for the required water volume can be determined, allowing the cooking appliance to determine the appropriate water volume based on the ingredient information and instruct the user to add the appropriate amount of water for cooking.

[0295] In step S053, the display device receives the display signal and displays the amount of water to be injected into the cooking cavity for steaming.

[0296] After receiving the display signal, the display device can display the amount of water required to cook the food in the cooking cavity. At this time, the user can obtain the required water amount information through the display device, ensuring that the user can stably add enough water to the cooking cavity so that the cooking appliance can stably carry out the cooking operation, further improving the stability and reliability of the cooking appliance.

[0297] In addition, to achieve the above objectives, this application also provides a cooking appliance, including a memory, a processor, and a control program for the cooking appliance stored in the memory and executable on the processor. When the processor executes the control program for the cooking appliance, it implements the cooking control method for the cooking appliance as described above.

[0298] Furthermore, embodiments of the present invention also provide a computer-readable storage medium. This computer-readable storage medium stores a cooking appliance control program, which, when executed by a processor, implements the steps of the cooking control method for the cooking appliance as described above.

[0299] The method implemented when the cooking appliance control program running on the processor is executed can be referred to in various embodiments of the cooking control method of the cooking appliance of the present invention, and will not be repeated here.

[0300] Those skilled in the art will understand that embodiments of this application can be provided as methods, systems, or computer program products. Therefore, this application can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, this application can take the form of a computer program product embodied on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0301] This application is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of this application. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, generate instructions for implementing the flowchart... Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0302] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0303] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0304] The above description is merely a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention's specification and drawings under the inventive concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

Claims

1. A cooking control method for a cooking appliance, characterized in that, The cooking appliance includes a pot body and a heating element. The pot body forms a cooking cavity, and the heating element is used to heat the cooking cavity. The cooking control method of the cooking appliance includes the following steps: Based on the working stage of the cooking appliance, the inactivation stage is entered, and the cooking cavity is controlled to be treated, the treatment including at least one of heating, evacuation and oxygen removal; The cooking appliance is controlled to enter the cooking stage.

2. The cooking control method of the cooking appliance as described in claim 1, characterized in that, During the inactivation phase of the cooking appliance's operation, the cooking cavity is controlled to undergo treatment, which includes at least one of heating, vacuuming, and oxygen removal. The heating treatment of the cooking cavity includes: The operating power of the heating component is controlled so that the rate of temperature change in the cooking cavity meets the preset heating rate. The temperature inside the cooking cavity is obtained, and under the condition that the temperature inside the cooking cavity meets the preset enzyme inactivation temperature, the cooking appliance is controlled to maintain the temperature inside the cooking cavity for the preset enzyme inactivation time.

3. The cooking control method of the cooking appliance as described in claim 2, characterized in that, The step of controlling the operating power of the heating component to ensure that the temperature change rate within the cooking cavity meets a preset heating rate includes: Determine the initial temperature of the pot body, and determine the temperature adjustment range and temperature adjustment time according to the preset enzyme inactivation temperature and preset heating rate; The regulating power of the heating component is determined based on the temperature adjustment range and the temperature adjustment time; The operating power of the heating component is adjusted to the controlled power so that the temperature change rate inside the cooking cavity meets the preset heating rate.

4. The cooking control method of the cooking appliance as described in claim 3, characterized in that, The step of adjusting the operating power of the heating component to the controlled power so that the temperature change rate inside the cooking cavity meets the preset heating rate includes: When the working time of the heating component reaches the feedback time, the temperature inside the cooking cavity is obtained, and the expected temperature is obtained according to the feedback time and the preset heating rate. The temperature inside the cooking cavity is then compared with the expected temperature. Determine the temperature difference between the temperature inside the cooking cavity and the expected temperature, provided that the temperature inside the cooking cavity is lower than the expected temperature. The operating power of the heating component is adjusted according to the temperature difference value so that the rate of temperature change in the cooking cavity meets the preset heating rate.

5. The cooking control method of the cooking appliance as described in claim 1, characterized in that, The heating component includes a steam generating module, and the cooking appliance also includes a vacuum module. The pot body has a first exhaust port that communicates with the cooking cavity. The first exhaust port is equipped with a control valve. Both the steam generating module and the vacuum module are connected to the cooking cavity. During the inactivation phase of the cooking appliance's operation, the cooking cavity is controlled to undergo treatment, which includes at least one of heating, evacuation, and oxygen removal. The evacuation step of the cooking cavity includes: The air extraction module is controlled to perform air extraction and depressurization in the cooking cavity to remove air from the cooking cavity; When the pressure in the cooking chamber reaches the first preset pressure value, the suction module is turned off and the steam generation module is started to input steam into the cooking chamber to raise the temperature and pressure of the cooking chamber. When the pressure in the cooking chamber reaches a second preset pressure value, the control valve is opened to allow the cooking chamber to release air. After the control valve has been open for a first preset time, the control valve is closed.

6. The cooking control method of the cooking appliance as described in claim 5, characterized in that, The step of opening the control valve to allow the cooking chamber to release air when the pressure in the cooking chamber reaches a second preset pressure value further includes: When the pressure in the cooking chamber reaches a second preset pressure value and the temperature in the cooking chamber reaches a first preset temperature, the control valve is opened to allow the cooking chamber to release air; and / or, Before the step of opening the control valve to allow the cooking chamber to release air, a first preset time for keeping the control valve open is obtained based on a first preset temperature.

7. The cooking control method of the cooking appliance as described in claim 5, characterized in that, The first preset pressure value P satisfies the condition that P ≤ -30 kPa; And / or, the second preset pressure value is not lower than the standard atmospheric pressure.

8. The cooking control method of the cooking appliance as described in claim 5, characterized in that, Before the step of the control vacuum module performing vacuum depressurization on the cooking cavity to remove air from the cooking cavity, the method further includes: Identify the type of vegetables in the cooking cavity; When the vegetable type is anthocyanin-rich or chlorophyll-rich, a first preset pressure value is obtained.

9. The cooking control method of the cooking appliance as described in claim 5, characterized in that, The step of the control vacuum module performing vacuum depressurization on the cooking cavity to remove air from the cooking cavity includes: The estimated working time of the extraction module when the pressure in the cooking cavity reaches the first preset pressure value; The vacuum module is controlled to perform vacuuming and depressurization of the cooking cavity, and the working time of the vacuum module is obtained. Under the condition that the working time reaches the expected working time, it is confirmed that the pressure in the cooking cavity reaches the first preset pressure value.

10. The cooking control method of the cooking appliance as described in any one of claims 5 to 9, characterized in that, After the step of opening the control valve to allow the cooking chamber to release air when the pressure in the cooking chamber reaches a second preset pressure value, the method further includes: When the cooking time reaches the second preset time, the steam generation module is turned off.

11. The cooking control method of the cooking appliance as described in claim 1, characterized in that, The heating assembly includes a steam generating module, the bottom of the cooking cavity has a food placement area and an empty area, and the top of the cooking cavity has a second exhaust port that connects to the outside. During the inactivation phase of the cooking appliance's operation, the cooking cavity is controlled to undergo treatment, which includes at least one of heating, vacuuming, and oxygen removal. The oxygen removal step of the cooking cavity includes: The steam generating module is activated, and the discharged steam flows to the empty area of ​​the cooking chamber, so that the gas in the cooking chamber is discharged from the second exhaust port. Under the condition that the oxygen content in the cooking cavity does not exceed the preset oxygen content, the steam generating module is controlled to continuously input steam into the cooking cavity to heat the food placed in the food placement area.

12. The cooking control method of the cooking appliance as described in claim 11, characterized in that, The step of controlling the steam generating module to continuously input steam into the cooking cavity to heat the food further includes: The steam generating module is controlled to continuously input steam into the cooking chamber. When the temperature in the cooking chamber reaches a second preset temperature, steam continues to be input into the cooking chamber for a second preset time to heat the food.

13. The cooking control method of the cooking appliance as described in claim 11, characterized in that, The pot body also includes a fan, which drives airflow in the cooking cavity. The step of activating the steam generating module and directing the discharged steam to the empty area of ​​the cooking cavity includes: The steam generating module is activated to input steam into the cooking cavity, and the fan is activated to blow the steam towards the empty area, wherein the empty area is arranged around the food placement area; and / or, The steam generation module is activated to input steam into the empty area around the food placement area for a certain period of time until the oxygen content in the cooking cavity does not exceed the preset oxygen content.

14. The cooking control method of the cooking appliance as described in claim 11, characterized in that, Before the step of controlling the steam generating module to continuously input steam into the cooking cavity under the condition that the oxygen content in the cooking cavity does not exceed the preset oxygen content, the method further includes: Get the current cooking time; Under the condition that the current cooking time reaches the second preset time, it is confirmed that the oxygen content in the cooking cavity does not exceed the preset oxygen content, wherein the preset oxygen content ranges from 3% to 6%.

15. The cooking control method of the cooking appliance as described in any one of claims 11 to 14, characterized in that, The step of controlling the steam generation module to continuously input steam into the cooking cavity to heat the food includes: The steam generating module is controlled to continuously input steam into the cooking cavity and spray the steam onto the surface of the food to heat it.

16. The cooking control method of the cooking appliance as described in any one of claims 11 to 14, characterized in that, The steam generating module is provided with a steam generating chamber located below the vacant area, and the vacant area has a steam port that communicates with the steam generating chamber. And / or, the cooking appliance further includes a fan that can drive steam flow toward the vacant area; And / or, the cooking cavity is equipped with an oxygen content detection module.

17. The cooking control method of the cooking appliance as described in claim 1, characterized in that, The step of controlling the cooking appliance to enter the cooking stage includes: Adjust the operating power of the heating element to allow the cooking appliance to enter a low-temperature slow steaming stage; or... Adjust the operating power of the heating component to enable the cooking appliance to enter the high-temperature rapid steaming stage.

18. The cooking control method of the cooking appliance as described in claim 17, characterized in that, The step of adjusting the working power of the heating component to enable the cooking appliance to enter the low-temperature slow steaming stage includes: Adjust the working power of the heating component to regulate the temperature inside the cooking cavity to a preset slow steaming temperature; When the temperature inside the cooking chamber meets the preset slow steaming temperature, the cooking appliance is controlled to maintain the temperature inside the cooking chamber at this time until the preset cooking time is reached.

19. The cooking control method of the cooking appliance as described in claim 17, characterized in that, The step of adjusting the working power of the heating component to enable the cooking appliance to enter the high-temperature rapid steaming stage includes: Adjust the working power of the heating component to regulate the temperature inside the cooking cavity to a preset rapid steaming temperature; When the temperature inside the cooking cavity meets the preset rapid steaming temperature, the cooking appliance is controlled to maintain the temperature inside the cooking cavity at this time until the preset cooking time is reached.

20. The cooking control method of the cooking appliance as described in claim 19, characterized in that, The heating assembly includes a first heating unit and a second heating unit. The first heating unit is located at the bottom of the pot body, and the second heating unit is located inside the cooking cavity, between the bottom wall of the cooking cavity and the food to be cooked. The step of regulating the working power of the heating component to adjust the temperature inside the cooking cavity to a preset rapid steaming temperature includes: The first heating power of the first heating unit and the second heating power of the second heating unit are determined according to the preset rapid steaming temperature. Adjust the operating power of the first heating unit to the first heating power, and adjust the operating power of the second heating unit to the second heating power, so that the temperature inside the cooking cavity is adjusted to the preset fast steaming temperature.

21. The cooking control method of the cooking appliance as described in claim 17, characterized in that, After the step of controlling the cooking appliance to enter the cooking stage, the method further includes: Start the timer to record the time when the working stage of the cooking appliance enters the cooking stage; When the time recorded by the timer equals the preset cooking time, the cooking appliance is controlled to enter the cooking stage.

22. The cooking control method of the cooking appliance as described in claim 1, characterized in that, Before the cooking appliance enters the inactivation stage during its working phase, and the cooking cavity is controlled to be treated, the treatment, which includes at least one of heating, vacuuming, and oxygen removal, further includes: Add the ingredients to be cooked into the cooking cavity and obtain the category information of the ingredients to be cooked; The cooking appliance is controlled to enter a judgment state to determine the cooking method of the food to be cooked in the cooking stage. The preset cooking time for the ingredients to be cooked in the cooking stage is determined based on the category information and cooking method of the ingredients to be cooked.

23. The cooking control method of the cooking appliance as described in claim 22, characterized in that, The cooking cavity is equipped with a support steaming rack, and the support steaming rack is equipped with a weighing module; The step of adding the ingredients to be cooked into the cooking cavity and obtaining the category information of the ingredients to be cooked includes: Place the ingredients to be cooked onto the steaming rack and identify the type and size of the ingredients. Start the weighing module so that it weighs the ingredients to be cooked; The type, size, and weight of the ingredients to be cooked are used to form category information for the ingredients to be cooked.

24. A cooking utensil, characterized in that, The device includes a memory, a processor, and a control program for a cooking appliance stored in the memory and executable on the processor. When the processor executes the control program for the cooking appliance, it implements the cooking control method for the cooking appliance as described in any one of claims 1 to 23.

25. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a control program for a cooking appliance, which, when executed by a processor, implements the steps of the cooking control method for the cooking appliance as described in any one of claims 1 to 23.

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