Control method of cooking appliance and cooking appliance

Abstract

This invention discloses a control method and a cooking appliance, relating to the field of cooking appliance technology. The control method includes the following steps: after the cooking appliance contains starchy ingredients and receives an activation command, controlling a heating device to heat the ingredients; after the ingredients reach a first set temperature, controlling the heating device to allow water from the bottom of the cooking chamber to flow into the cooking appliance through a connecting port; and controlling the heating device to continue operating to cook the ingredients. The first set temperature is higher than the glass transition temperature of the starch in the ingredients. The technical solution provided by this invention first treats the ingredients at high temperature, causing the starch structure to aggregate and reducing the glycemic index (GI) of the ingredients, and then cooks them by adding water, resulting in a better texture and flavor after cooking. This achieves the technical effect of reducing the GI of the ingredients while simultaneously improving their taste.

Description

Technical Field

[0001] This invention relates to the field of cooking appliance technology, and in particular to a control method for a cooking appliance and a cooking appliance. Background Technology

[0002] In the current era of health consciousness, more and more consumers are aware of the health problems caused by high-sugar diets. Taking starchy foods such as rice as an example, some cooking techniques are now used to lower the GI value (glycemic index) of rice, meeting the needs of consumers who prefer lower-sugar staple foods. For example, cooling rice to rehydrate it increases the resistant starch content; or baking rice changes its structure, thus increasing the resistant starch content. However, cooling and baking methods can significantly alter the texture of rice, making it dry and hard, which is less acceptable to consumers.

[0003] Therefore, there is a need for a method of controlling cooking utensils that can reduce the GI value of ingredients while giving them a better taste. Summary of the Invention

[0004] The main objective of this invention is to provide a method for controlling cooking utensils and cooking utensils that can reduce the GI value of food while giving it a better taste.

[0005] To achieve the above objectives, the cooking utensil control method proposed in this invention includes the following steps: When the cooking vessel contains starchy ingredients and receives an activation command, the heating device is controlled to operate in order to heat the ingredients in the cooking vessel. After the food temperature in the cooker reaches the first set temperature, the heating device is controlled to work so that water at the bottom of the cooking cavity flows into the cooker through the connecting port. The heating device is controlled to continue operating in order to cook the food in the cooker. The first set temperature is higher than the glass transition temperature of the starch in the food ingredient.

[0006] In one embodiment, prior to receiving the start command, the starchy ingredients contained in the cooker have a moisture content of greater than or equal to 10% and less than or equal to 35%. It is understood that moisture content, also known as water content, refers to the percentage of water mass in grains (such as rice grains) relative to their total mass, and is a key indicator for measuring grain quality, cooking effect, and influencing storage safety and processing performance.

[0007] In one embodiment, the step of controlling the heating device to operate after the food temperature in the cooker reaches a first set temperature, so that water at the bottom of the cooking cavity flows into the cooker through the connecting port, includes: With water contained at the bottom of the cooking cavity, the heating device is controlled to operate so that the temperature of the food in the cooker reaches the first set temperature. After the food temperature in the cooker reaches the first set temperature and remains there for a first duration, the heating device is controlled to operate, thereby heating the temperature inside the cooking cavity to the boiling point of water. The water in the cooking cavity boils and enters the cooker through the connecting port to allow the food to absorb water. Specifically, the temperature inside the cooking cavity can be obtained from a temperature sensor located at the bottom or top of the cooking cavity, thus characterizing the temperature inside the cooking cavity.

[0008] In one embodiment, the step of controlling the heating device to operate after the food temperature in the cooker reaches the first set temperature and remains there for a first duration includes: After the temperature of the food in the cooker reaches the first set temperature and remains at the first set temperature for a first duration, the heating device is controlled to operate at the first preset power to heat the temperature in the cooking cavity to the boiling temperature corresponding to water. After the water in the cooking chamber enters the cooker through the connecting port, the heating device is controlled to operate at a second preset power so that the temperature of the food in the cooker drops to a second set temperature and remains there for a second duration until the food is cooked. Wherein, the first preset power is greater than the second preset power, and the second set temperature is less than the first set temperature.

[0009] In one embodiment, in the step of controlling the heating device to operate at a first preset power to heat the temperature inside the cooking cavity to the boiling temperature corresponding to water, the first preset power gradually increases with the operating time.

[0010] In one embodiment, the step of controlling the heating device to heat the food inside the cooker after the cooker contains starchy ingredients and an activation command is received includes: Determine the actual moisture content of the ingredients; Based on the actual moisture content, the heating device is used to heat the food in the cooker to the first set temperature and keep it warm. The first set temperature is positively correlated with the actual moisture content.

[0011] In one embodiment, the step of determining the actual moisture content of the food ingredient includes: When the cooking appliance contains starchy ingredients, the working time is calculated in response to the start command, and the heating device is controlled to work at a third preset power. The actual moisture content of the food is determined based on the working time corresponding to the heating of the food in the cooker to the third set temperature. Wherein, the first set temperature is greater than the third set temperature.

[0012] The present invention also proposes a cooking utensil, the cooking utensil comprising: The cooking body, including the cooking cavity for holding water; A cooking vessel for holding ingredients is located inside the cooking cavity and is spaced apart from the bottom of the cooking cavity. A heating device for directly or indirectly heating the cooker; and, A control device electrically connected to the heating device, the controller including a memory, a processor, and a control program for the cooking appliance stored in the memory and executable on the processor, the control program for the cooking appliance being configured as a control method for the cooking appliance; The method for controlling the cooking appliance includes the following steps: When the cooking vessel contains starchy ingredients and receives an activation command, the heating device is controlled to operate in order to heat the ingredients in the cooking vessel. After the food temperature in the cooker reaches the first set temperature, the heating device is controlled to work so that water at the bottom of the cooking cavity flows into the cooker through the connecting port. The heating device is controlled to continue operating in order to cook the food in the cooker. The first set temperature is higher than the glass transition temperature of the starch in the food ingredient.

[0013] In one embodiment, the cooker has a communication port so that water at the bottom of the cooking chamber flows into the cooker through the communication port; Wherein, along the height direction of the cooking body, the upper part of the cooker has an open port, the communication port is located on the upper periphery of the cooker near the port, and / or, the lower part of the cooker is a closed bottom.

[0014] In one embodiment, the cooking appliance further includes a first temperature sensor, and the heating device is used to heat the water in the cooking cavity to indirectly heat the cooker. The first temperature sensor is located below the cooking cavity to detect the temperature inside the cooking cavity. And / or, the cooking appliance further includes a top heating device located above the cooking cavity for heating the cooker; And / or, the cooking appliance further includes a second temperature sensor, which is disposed above the cooking cavity and facing the cooker, for detecting the temperature of the food inside the cooker, or determining the temperature of the food inside the cooker based on the temperature inside the cooking cavity; And / or, the cooking appliance includes a rice cooker.

[0015] The technical solution of this invention first treats the food at high temperature to promote the aggregation of starch structure and reduce the GI value of the food, and then cooks it in water to give the cooked food a better taste. This achieves the technical effect of reducing the GI value of the food while giving it a better taste. Attached Figure Description

[0016] 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.

[0017] Figure 1 A flowchart illustrating the first embodiment of the control method for cooking appliances provided by the present invention; Figure 2 A flowchart illustrating the second embodiment of the control method for cooking appliances provided by the present invention; Figure 3 A flowchart illustrating the third embodiment of the control method for cooking appliances provided by the present invention; Figure 4 A flowchart illustrating the fourth embodiment of the control method for cooking appliances provided by the present invention; Figure 5 A flowchart illustrating the fifth embodiment of the control method for cooking appliances provided by the present invention; Figure 6 A schematic diagram of the structure of an embodiment of the cooking utensil provided by the present invention; Figure 7 for Figure 6 A temperature-power-time diagram of an embodiment of a Chinese cooking appliance during the use phase; Figure 8 for Figure 6 A temperature-power-time diagram of another embodiment of a cooking appliance during the use phase.

[0018] Explanation of icon numbers: 100. Cooking utensils; 1. Cooking vessel; 11. Connecting port; 2. Cooking body; 21. Cooking cavity.

[0019] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0020] 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.

[0021] It should be noted that if the embodiments of the present invention involve directional indicators (such as up, down, left, right, front, back, etc.), the directional indicators are only used to explain the relative positional relationship and movement of the components in a specific posture. If the specific posture changes, the directional indicators will also change accordingly.

[0022] Furthermore, if the embodiments of this invention involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the use of "and / or" or "and / or" throughout the text includes three parallel solutions. For example, "A and / or B" includes solution A, solution B, or a solution where both A and B are satisfied simultaneously. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0023] Taking rice as an example, some cooking techniques are currently used to lower the GI value (glycemic index) of rice. For instance, cooling the rice to rehydrate it increases the resistant starch content; or baking the rice alters its structure, also increasing the resistant starch content. However, cooling and baking significantly change the texture of the rice, making it dry and hard, which is less appealing to consumers. Therefore, a method of controlling cooking utensils is needed that can lower the GI value of ingredients while maintaining a good texture.

[0024] This invention proposes a method for controlling cooking utensils.

[0025] Please see Figure 1 , Figures 6 to 8 In one embodiment of the present invention, the cooking appliance 100 includes a cooking body having a cooking cavity 21, a cooker 1 disposed within the cooking cavity 21, a heating device, and a control device. The cooker 1 is used to hold food and is spaced apart from the bottom of the cooking cavity 21. The cooker 1 has a communication port 11. The heating device is used to heat the bottom of the cooking cavity 21, thereby indirectly heating the cooker 1. Food (dry food or food with residual water after washing) is placed inside the cooker 1. The food includes various grains, with rice being used as an example below. Water is placed at the bottom of the cooking cavity 21. Because there is a gap between the cooker 1 and the bottom of the cooking cavity 21, the rice and water are separated. Since the heating device heats the bottom of the cooking cavity 21, the heating of the rice inside the cooker 1 is indirect. The control device can control the heating duration, heating power, and start / stop of the heating device.

[0026] The control method and steps for the cooking appliance are described in reference to... Figure 1 , Figure 1 This is a flowchart illustrating the first embodiment of a control method for a cooking appliance according to the present invention.

[0027] The method for controlling cooking appliances includes the following steps: Step S1: After the cooking vessel 1 contains starchy ingredients and receives an opening command, the heating device is controlled to work to heat the ingredients in the cooking vessel 1. Step S2: After the food temperature in the cooker 1 reaches the first set temperature, control the heating device to work so that the water at the bottom of the cooking cavity 21 flows into the cooker 1 through the communication port 11; Step S3: Control the heating device to continue working in order to cook the food in the cooker 1; wherein, the first set temperature is higher than the glass transition temperature of starch in the food.

[0028] In step S1, the start command can be received via the control panel buttons when starting the cooking device, via electrical signal reception, or via mobile phone operation and Wi-Fi reception. Heating starchy ingredients before they come into contact with water effectively promotes structural changes, increasing the resistant starch content. Furthermore, the heating time in step S1 is positively correlated with both the amount of food and its moisture content. That is, the higher the moisture content and the greater the amount of rice, the longer the time required for resistant starch to accumulate. The amount of rice is set by the user: it can be set on the control panel or mobile phone when starting the cooking device. In step S2, to achieve a higher resistant starch content, the heating temperature needs to be increased to a first set temperature, which is higher than the glass transition temperature of starch in the food to facilitate starch formation. Additionally, the higher the moisture content and the greater the amount of rice, the higher the temperature required for starch accumulation. Therefore, the first set temperature is positively correlated with the moisture content and the amount of rice. After the structure of starchy foods undergoes transformation, they still need to be cooked until tender for consumption, thus requiring the introduction of water. Therefore, the heating device continues heating to bring the water at the bottom of the cooking chamber 21 to a boil and surge, flowing into the cooker 1 through the connecting port 11, thereby adding water. In step S3, the heating device continues to operate to cook the food in the cooker 1 until fully cooked, ensuring it is ready for consumption. By first treating the food at high temperature, the starch structure of the food aggregates, reducing the GI value of the food. Then, by adding water and cooking, the cooked food has a better texture, achieving the technical effect of reducing the GI value of the food while simultaneously improving its taste.

[0029] In order to know the temperature of the food and whether it has been heated to the first set temperature, for a cooking appliance 100 without a lid: a temperature sensor can be installed on the outer side of the bottom of the cooking cavity 21 to characterize the temperature of the food inside the cooking cavity 21 by detecting the temperature at the bottom of the cooking cavity 21. For a cooking appliance 100 with a lid: a temperature sensor can be installed on the outer side of the lid of the pot body to obtain the temperature of the lid, thereby characterizing the temperature of the food inside the cooking cavity 21. In addition, temperature sensors can be installed on both the outer side of the bottom of the cooking cavity 21 and the outer side of the lid. The temperature sensor installed on the outer side of the lid is used to assist in temperature measurement and correct the temperature at the bottom of the cooking cavity 21 to obtain the temperature of the food.

[0030] For starch formation to be effective, the moisture content of ingredients needs to meet certain requirements. Moisture content, also known as water content, refers to the percentage of water mass in grains (such as rice grains) relative to their total mass. It is a key indicator for measuring grain quality, cooking results, and influencing storage safety and processing performance. Specifically, the method for determining moisture content is as described in GB 5009.3-2016, the National Food Safety Standard for Determination of Moisture in Food. In one embodiment, the moisture content of the ingredients is greater than or equal to 10% and less than or equal to 35%. Within this range, the moisture ratio within the cooker 1 is kept at a low level to allow for direct heating of the rice, which is beneficial for structural changes in the rice and increases the resistant starch content of the cooked rice.

[0031] Existing cooking appliances such as rice cookers only require initial operation to cook the rice. However, due to the control method of the cooking appliance of this invention, water needs to be added midway through cooking. To avoid requiring user intervention during the cooking process and to make the cooking appliance more convenient and worry-free, the control method steps of the cooking appliance are described below. Figure 2 , Figure 2 This is a flowchart illustrating a second embodiment of a control method for a cooking appliance according to the present invention.

[0032] The cooking appliance 1 also includes a cooking body 2, which has a cooking cavity 21. The cooking appliance 1 is disposed in the cooking cavity 21. The cooking appliance 1 has a communication port 11. The heating device is used to heat the water in the cooking cavity 21, so as to indirectly heat the cooking appliance 1. Step S2 includes: Step S21: With water contained at the bottom of the cooking cavity 21, control the heating device to operate so that the temperature of the food in the cooker 1 reaches the first set temperature; Step S22: After the temperature of the food in the cooker 1 reaches the first set temperature and remains there for a first duration, the heating device is controlled to work to heat the temperature in the cooking chamber 21 to the boiling temperature corresponding to water. The water in the cooking chamber 21 boils and enters the cooker 1 from the connecting port 11 so that the food absorbs water.

[0033] The cooking unit 1 contains rinsed rice, and water is placed at the bottom of the cooking chamber 21 of the main cooking body, with the cooking unit 1 positioned above the water. The control device first controls the heating device to generate steam in the cooking chamber 21, thereby heating the rice in the cooking unit 1. The control device controls the heating device's operation in several ways, including, but not limited to, initially operating at higher power to rapidly raise the water temperature, then operating at lower power to maintain the water temperature. Once the food temperature in the cooking unit 1 reaches a first set temperature, the rice undergoes high-temperature treatment, promoting the formation of resistant starch. After high-temperature treatment, the heating device continues to operate, causing the water in the cooking chamber 21 to boil. The boiling water enters the cooking unit 1 through the connecting port 11, thus adding water. The heating device then continues to operate to cook the food in the cooking unit 1.

[0034] The control method for the cooking appliance is as follows: Water is added to the cooker 1 via boiling, and the heating device operates during the rice cooking process. Figure 3 , Figure 3 This is a flowchart illustrating a third embodiment of a control method for a cooking appliance according to the present invention.

[0035] Step S22 includes: Step S221: After the temperature of the food in the cooker 1 reaches the first set temperature and remains at the first set temperature for a first duration, the heating device is controlled to operate at the first preset power to heat the temperature in the cooking cavity 21 to the boiling temperature corresponding to water. Step S222: After the water in the cooking chamber 21 enters the cooker 1 through the connecting port 11, the heating device is controlled to operate at a second preset power so that the temperature of the food in the cooker 1 drops to a second set temperature and remains there for a second duration until the food is cooked. Wherein, the first preset power is greater than the second preset power, and the second set temperature is less than the first set temperature.

[0036] In step S221, the temperature inside the cooking chamber 21 is heated to the boiling point of water, causing the water to boil and surge, and then enter the cooker 1 through the connecting port to add water to the cooker 1. Therefore, the heating device needs to operate at a relatively high first preset power to rapidly heat the water and cause it to boil violently. The more rice in the cooker 1, the more water needs to be added, so a higher power is needed to heat the water and make it boil more vigorously, thereby heating more water. Therefore, the first preset power is positively correlated with the amount of food in the cooker 1. After rinsing the rice, with a fixed amount of food, the more water remaining in the rice in the cooker 1, the less water needs to be added. Therefore, the first preset power is negatively correlated with the moisture content of the food in the cooker 1.

[0037] In step S222, after adding water, the rice needs to be kept warm and cooked. The heating time corresponding to step S222 is positively correlated with the amount of food. Since only the heat preservation heating is required, the heating device can operate at a lower second preset power. Therefore, the first preset power is greater than the second preset power. The temperature required for the rice structure change to increase the resistant starch content of the cooked rice is greater than the temperature required for the heat preservation cooking stage. Therefore, the second set temperature is lower than the first set temperature. Because the rice is heated to a high temperature during the boiling process, excessively high temperatures are not needed during the heat preservation cooking process. To lower the temperature inside the cooker 1 to the heat preservation cooking temperature, the heating device is turned off, allowing natural cooling to lower the temperature inside the cooker 1 to the heat preservation cooking temperature. Then, the heating device is controlled to operate at the second preset power to maintain the temperature of the food inside the cooker 1 until the food is cooked.

[0038] During the water addition process, as water from the bottom of cooking chamber 21 enters the cooker, the water level at the bottom of cooking chamber 21 decreases. Therefore, heating the water at a constant power slows down the water addition rate to shorten the process time. With a fixed water volume, the higher the boiling point, the easier it is to add water to the cooker. In one embodiment, in the step of controlling the heating device to operate at a first preset power to heat the temperature inside cooking chamber 21 to the boiling point of the water, the first preset power gradually increases with operating time. Although the water volume decreases, gradually heating the water increases the boiling point, ensuring that the water addition rate does not slow down.

[0039] To achieve the desired starch conversion in rice, the control method and steps for the cooking appliance should refer to [reference needed]. Figure 4 , Figure 4 This is a flowchart illustrating the fourth embodiment of a control method for a cooking appliance according to the present invention.

[0040] Step S1 includes: Step S11: Determine the actual moisture content of the food ingredients; Step S12: Based on the actual moisture content, use the heating device to heat the food in the cooker to the first set temperature and keep it warm; The first set temperature is positively correlated with the actual moisture content.

[0041] In step S11, the residual water after washing the rice will affect the high-temperature treatment effect at this stage. If the remaining water is low, using excessively high temperatures will lead to a decline in rice quality, while using lower temperatures will result in a weaker treatment effect. Therefore, the treatment temperature should increase with the increase in residual water. Higher actual moisture content requires a higher temperature for starch aggregation; therefore, the first set temperature is positively correlated with the actual moisture content. Thus, it is necessary to measure the actual moisture content of the rice. Furthermore, the larger the rice quantity, the higher the required temperature to ensure that all rice grains reach a temperature higher than the glass transition temperature of starch. In step S12, the heating time corresponding to the first set temperature is also positively correlated with the rice quantity and actual moisture content. The corresponding heating time ensures the conversion of resistant starch.

[0042] How to determine the actual moisture content of ingredients: Refer to the control methods and steps for the cooking utensils. Figure 5 , Figure 5 This is a flowchart illustrating the fifth embodiment of a control method for a cooking appliance according to the present invention.

[0043] Step S11 includes: Step S111: When the cooking appliance 1 contains starchy ingredients, the working time is calculated in response to the start command, and the heating device is controlled to work at a third preset power. Step S112: Determine the actual moisture content of the food based on the working time corresponding to the third set temperature when the food temperature in the cooker 1 is heated to the third set temperature; Wherein, the first set temperature is greater than the third set temperature.

[0044] When operating at the third preset power, the longer it takes to reach the third set temperature, the higher the actual moisture content of the food; conversely, the shorter the time it takes to reach the third set temperature, the lower the actual moisture content of the food.

[0045] The present invention also proposes a cooking appliance 100, which includes a cooking body, a cooking vessel 1, a heating device, and a control device. The cooking body has a cooking cavity 21 for holding water; the cooking vessel 1 is used to hold food, and is disposed within the cooking cavity 21 with a gap between it and the bottom of the cooking cavity 21; the heating device is used to directly or indirectly heat the cooking vessel 1; and the control device is electrically connected to the heating device. The controller includes a memory, a processor, and a control program for the cooking appliance 100 stored in the memory and executable on the processor. The control program for the cooking appliance 100 is configured as a control method for the cooking appliance. The specific implementation of the control method for the cooking appliance refers to the above embodiments. Since the control method of this cooking appliance adopts all the technical solutions of all the above embodiments, it has at least all the beneficial effects brought about by the technical solutions of the above embodiments, which will not be repeated here.

[0046] The cooking body has a cooking cavity 21 for holding water, and the cooking vessel 1 is disposed within the cooking cavity 21. The cooking vessel 1 is used to hold ingredients and is disposed within the cooking cavity 21 with a gap between it and the bottom of the cooking cavity 21, so that the ingredients and water are initially separated. This allows the ingredients to be heated without adding water, which is beneficial for structural changes in the ingredients and increases the resistant starch content. Specifically, the cooking vessel 1 has a connecting port 11, and the heating device is used to heat the water in the cooking cavity 21, indirectly heating the cooking vessel 1 through steam.

[0047] To further ensure the food is cooked, the cooker 1 has a connecting port 11. After the water at the bottom of the cooking chamber 21 is heated to boiling, the boiling water flows into the cooker 1 through the connecting port 11. Along the height of the cooking body, the cooker 1 has an open port at the top, which facilitates the addition of food. To make it easier to add boiling water into the cooker 1, the connecting port 11 is located on the upper periphery of the cooker 1 near the port, rather than through an open port at the top of the cooker 1.

[0048] In addition, to prevent the added water from leaking back to the bottom of the cooking chamber 21, the bottom of the cooker 1 is a closed bottom.

[0049] The cooker 1 has a connecting port 11 on the side and no hole at the bottom to allow water to enter. In this state, the height of the connecting port 11 must be higher than the height of the maximum amount of rice to be cooked, so as to avoid the problem that the rice above the connecting port 11 cannot absorb water and thus cannot be cooked.

[0050] The cooking appliance 100 also includes a first temperature sensor. The heating device is used to heat the water in the cooking cavity 21 to indirectly heat the cooker 1. The first temperature sensor is located below the cooking cavity 21 to detect the temperature inside the cooking cavity 21. The detected temperature is used to characterize the temperature of the food.

[0051] The cooking appliance 100 also includes a second temperature sensor, which is positioned above the cooking cavity 21 and facing the cooker 1. The second temperature sensor is used to detect the temperature of the food inside the cooker 1. The food temperature can be directly measured using the second temperature sensor. Alternatively, the food temperature inside the cooker 1 can be determined based on the temperature inside the cooking cavity 21. This can be used as an auxiliary temperature measurement method, combining the temperature detected by the first temperature sensor to correct the temperature at the bottom of the cooking cavity 2121 to obtain the food temperature.

[0052] In one embodiment, the heating position of the cooking appliance 100 can be located above the cooker 1. Taking a steam rice cooker as an example, the cooking appliance 100 also includes a lid heating device, which is located above the cooking cavity 21 to heat the cooker 1. High-temperature steam can be added to achieve the requirements of adding water and heating at the same time, so as to cook the food until it is cooked.

[0053] The cooking appliance 100 includes, but is not limited to, a rice cooker.

[0054] The above description is merely an exemplary embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention specification and drawings under the technical concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

Claims

1. A control method of a cooking appliance including a cooking main body having a cooking cavity, a cooking vessel provided in the cooking cavity, a heating device, and a control device, the control method being characterized by, The cooking device is used to hold ingredients and has a gap between it and the bottom of the cooking cavity. The cooking device has a communication port. The heating device is used to heat the bottom of the cooking cavity to indirectly heat the cooking device. The method for controlling the cooking appliance includes the following steps: When the cooking vessel contains starchy ingredients and receives an activation command, the heating device is controlled to operate in order to heat the ingredients in the cooking vessel. After the food temperature in the cooker reaches the first set temperature, the heating device is controlled to work so that water at the bottom of the cooking cavity flows into the cooker through the connecting port. The heating device is controlled to continue operating in order to cook the food in the cooker. The first set temperature is higher than the glass transition temperature of starch in the food ingredient.

2. The control method of a cooking appliance according to claim 1, characterized in that, Before receiving the start command, the starchy ingredients contained in the cooker have a water content of greater than or equal to 10% and less than or equal to 35%.

3. The control method of a cooking appliance according to claim 1, characterized in that, The step of controlling the heating device to operate after the food temperature in the cooker reaches a first set temperature, so that water at the bottom of the cooking cavity flows into the cooker through the connecting port, includes: With water contained at the bottom of the cooking cavity, the heating device is controlled to operate so that the temperature of the food in the cooker reaches the first set temperature. After the food temperature in the cooker reaches the first set temperature and remains at that temperature for a first duration, the heating device is controlled to operate to heat the temperature in the cooking chamber to the boiling temperature corresponding to water. The water in the cooking chamber boils and enters the cooker from the connecting port so that the food absorbs water.

4. The control method of a cooking appliance according to claim 3, characterized in that, The step of controlling the heating device to operate after the food temperature in the cooker reaches the first set temperature and remains there for a first duration includes: After the food temperature in the cooker reaches the first set temperature and remains at the first set temperature for a first duration, the heating device is controlled to operate at the first preset power to heat the temperature in the cooking cavity to the boiling temperature corresponding to water. After the water in the cooking chamber enters the cooker through the connecting port, the heating device is controlled to operate at a second preset power so that the temperature of the food in the cooker drops to a second set temperature and remains there for a second duration until the food is cooked. Wherein, the first preset power is greater than the second preset power, and the second set temperature is less than the first set temperature.

5. The control method for cooking appliances as described in claim 4, characterized in that, In the step of controlling the heating device to operate at a first preset power to heat the temperature inside the cooking cavity to the boiling temperature corresponding to water, the first preset power gradually increases with the operating time.

6. The control method for a cooking appliance as described in any one of claims 1 to 5, characterized in that, The step of controlling the heating device to heat the food inside the cooker after the cooker contains starchy ingredients and receives an activation command includes: Determine the actual moisture content of the ingredients; Based on the actual moisture content, the heating device is used to heat the food in the cooker to the first set temperature and keep it warm. The first set temperature is positively correlated with the actual moisture content.

7. The method for controlling a cooking appliance as described in claim 6, characterized in that, The steps for determining the actual moisture content of the food ingredients include: When the cooking appliance contains starchy ingredients, the working time is calculated in response to the start command, and the heating device is controlled to work at a third preset power. The actual moisture content of the food is determined based on the working time corresponding to the heating of the food in the cooker to the third set temperature. Wherein, the first set temperature is greater than the third set temperature.

8. A cooking utensil, characterized in that the cooking utensil... include: The cooking body, including the cooking cavity for holding water; A cooking vessel for holding ingredients is located inside the cooking cavity and is spaced apart from the bottom of the cooking cavity. A heating device for directly or indirectly heating the cooker; and, A control device electrically connected to the heating device, the controller including a memory, a processor, and a control program for the cooking appliance stored in the memory and executable on the processor, the control program for the cooking appliance being configured to implement the control method for the cooking appliance as described in any one of claims 1 to 7.

9. The cooking appliance as described in claim 8, characterized in that, The cooker has a communication port so that water at the bottom of the cooking chamber flows into the cooker through the communication port. Wherein, along the height direction of the cooking body, the upper part of the cooker has an open port, the communication port is located on the upper periphery of the cooker near the port, and / or, the lower part of the cooker is a closed bottom.

10. The cooking appliance as described in claim 8, characterized in that, The cooking appliance also includes a first temperature sensor. The heating device is used to heat the water in the cooking cavity to indirectly heat the cooker. The first temperature sensor is located below the cooking cavity to detect the temperature inside the cooking cavity. And / or, the cooking appliance further includes a top heating device located above the cooking cavity for heating the cooker; And / or, the cooking appliance further includes a second temperature sensor, which is disposed above the cooking cavity and facing the cooker, for detecting the temperature of the food inside the cooker, or determining the temperature of the food inside the cooker based on the temperature inside the cooking cavity; And / or, the cooking appliance includes a rice cooker.

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