Method of a cooking appliance for preparing a soup and cooking appliance

Abstract

This invention discloses a method for preparing broth using a cooking appliance and the cooking appliance itself, relating to the field of cooking equipment technology. The method includes: with ingredients and broth contained in the cooking chamber, the cooking appliance enters a heating stage; a heating device is controlled to heat the cooking chamber, causing the broth to flow from the inlet into a collecting chamber; the cooking appliance enters a broth collecting stage; based on relevant parameters of the broth in the collecting chamber detected by a detection device, the number of broth circulation cycles is determined; the heating device is controlled to achieve a target number of circulation cycles, resulting in broth with a target concentration. The technical solution provided by this invention uses a collector to release low-concentration broth through an outlet and to receive high-concentration broth through an inlet, achieving broth reflux and circulation. By controlling the heating device to control the number of circulation cycles, the broth concentration is adjustable, achieving the desired broth concentration.

Description

Technical Field

[0001] This invention relates to the field of cooking equipment technology, and in particular to a method for preparing soup using a cooking utensil and a cooking utensil. Background Technology

[0002] Adding a rice water collection device to a rice cooker can separate rice water from rice porridge, thus producing rice water. However, the amount of rice water is relatively thin. Therefore, a reflux hole at a certain height can be set to allow the rice water to flow back, thus replenishing the thicker rice water that comes in later. However, as the cooking process progresses, the rice water becomes thicker and thicker towards the end. Although setting a reflux hole at a certain height can achieve the reflux of rice water, most of the rice water that flows back is still the thick rice water that just entered from the surface. This has limited effect on increasing the concentration of the collected rice water and cannot achieve the desired soup concentration for the user.

[0003] The technical problem that needs to be solved is how to increase the concentration of the broth and make the concentration adjustable to meet the user's taste requirements. Summary of the Invention

[0004] The main objective of this invention is to provide a method and cooking appliance for preparing broth, which aims to increase the broth concentration to the level desired by the user.

[0005] To achieve the above objectives, the cooking appliance proposed in this invention includes a cooking body, a collector, and a detection device. The cooking body includes a cooking cavity and a heating device. The collector is disposed inside the cooking cavity and spaced apart from the bottom of the cooking cavity. The collector includes a collection cavity, an inlet, and an outlet. In the height direction of the cooking body, the outlet is positioned lower than the inlet to allow the broth in the cooking cavity to flow into the collection cavity. The detection device is used to detect relevant parameters of the broth in the collection cavity. The method for preparing broth using the cooking utensil includes: When the cooking cavity contains ingredients and broth, the cooking appliance enters the heating stage, and the heating device is controlled to heat the cooking cavity so that the broth in the cooking cavity flows into the collection cavity from the liquid inlet; When the cooking appliance enters the soup collection stage, the number of times the soup is circulated back into the cooking cavity from the outlet is determined based on the relevant parameters of the soup in the collection chamber detected by the detection device. The heating device is controlled to operate so that the number of cycles reaches the target number, thereby obtaining a soup with the target soup concentration.

[0006] In one embodiment, during the heating phase, the method further includes: Obtain the target broth concentration value and the current amount of ingredients in the cooking cavity; Based on the target broth concentration value and the amount of ingredients, determine the target number of times the broth is circulated and exchanged between the cooking chamber and the collecting chamber.

[0007] In one embodiment, the cooking appliance further includes a first temperature sensor for detecting the temperature at the bottom of the cooking cavity; In the heating phase, the step of obtaining the target broth concentration value and the current amount of ingredients in the cooking cavity includes: When the cooking appliance is in the heating stage, the temperature change parameters inside the cooking cavity detected by the first temperature sensor are obtained; The amount of food in the cooking cavity is determined based on the temperature change parameters.

[0008] In one embodiment, the heating stage includes a first heating stage and a second heating stage following the first heating stage, wherein the heating power of the first heating stage is controlled to be greater than the heating power of the second heating stage. When the cooking appliance is in the heating phase, the step of acquiring the temperature change parameters inside the cooking cavity detected by the first temperature sensor includes: When the cooking appliance is in the first heating stage, the temperature change parameters of the cooking cavity detected by the first temperature sensor within a certain working time are obtained.

[0009] In one embodiment, the step of determining the target number of times the broth is circulated and exchanged between the cooking chamber and the collecting chamber based on the target broth concentration value and the amount of ingredients includes: Based on the amount of ingredients, determine the theoretical maximum number of times the broth will circulate and exchange between the collection chamber and the cooking chamber; The target number of times is determined based on the ratio between the target soup concentration value and the theoretical maximum number of times, where the target number of times is less than or equal to the theoretical maximum number of times. During the broth circulation and exchange phase, the broth in the cooking chamber flows into the collecting chamber from the inlet and flows back into the cooking chamber from the outlet. The number of circulation and exchange phases is recorded as one.

[0010] In one embodiment, the detection device includes a second temperature sensor located at the top of the cooking cavity for detecting a second temperature within the collecting cavity; In the case of the broth collection stage, the step of determining the number of times the broth is circulated back to the cooking cavity from the outlet based on the broth-related parameters detected by the detection device includes: The circulation and exchange stage of the broth is determined based on the second temperature, and the number of circulation and exchange cycles of the broth is recorded. After the target number of broth circulations is reached, the heating device is controlled to stop working.

[0011] In one embodiment, the target number of times includes at least two times; in the step of controlling the heating device to operate so that the number of cycle exchanges reaches the target number, the method further includes: In the previous cycle exchange phase, the power of the heating device is P1, and in the next cycle exchange phase, the power of the heating device is P2, and P1 is controlled to be greater than or equal to P2.

[0012] In one embodiment, the step of determining the circulation and exchange stage of the broth based on the second temperature and recording the number of circulation and exchange cycles of the broth includes: If the temperature difference in which the second temperature drops per unit time is greater than the preset first temperature, then it is determined that the circulation and exchange stage of the soup is in a reflux state. If the temperature difference in which the second temperature rises per unit time is greater than the preset second temperature, then it is determined that the circulation and exchange stage of the soup is in the collection state. If the broth circulation and exchange phase completes one switch from the collection state to the reflux state, the number of circulation and exchange cycles is increased by one.

[0013] In one embodiment, the cooking appliance further includes a reminder device; The step of determining the circulation and exchange stage of the broth based on the second temperature and recording the number of circulation and exchange cycles of the broth further includes: When the soup circulation and exchange phase is in the reflux state or the collection state, or when the soup circulation and exchange phase completes a switch, the reminder device is controlled to issue a prompt message.

[0014] The present invention also proposes a cooking appliance, comprising: a cooking body, a collector, a detection device, and a control device; the cooking body has a cooking cavity and a heating device for placing cooking ingredients, the heating device being used to heat the ingredients in the cooking cavity; the collector is disposed within the cooking cavity and spaced apart from the bottom of the cooking cavity, the collector having a collection cavity, an inlet and an outlet, the outlet being positioned lower than the inlet in the height direction of the cooking body; the detection device is used to detect parameters related to the broth in the collection cavity; the control device is electrically connected to the detection device and the detection device, the control device including a memory, a processor, and a control program for the cooking appliance stored in the memory and executable on the processor, the broth preparation program being configured to implement the steps of the method for preparing broth using the cooking appliance; The method for preparing broth using the cooking appliance includes: when the cooking cavity contains ingredients and broth, the cooking appliance enters a heating stage, and the heating device is controlled to heat the cooking cavity so that the broth in the cooking cavity flows into the collection cavity from the inlet; the cooking appliance enters a broth collection stage, and based on the relevant parameters of the broth in the collection cavity detected by the detection device, the number of times the broth flows back to the cooking cavity from the outlet is determined; the heating device is controlled to operate so that the number of cycles reaches the target number, thereby obtaining broth with the target broth concentration.

[0015] In one embodiment, the collector includes: The main body of the container has a collection chamber; and A siphon assembly is disposed on the container body and has a siphon channel. The siphon channel includes a first channel and a second channel, both of which extend vertically. The lower end of the first channel is connected to the collection chamber, the upper end of the second channel is connected to the upper end of the first channel, and the lower end of the second channel is lower than the lower end of the first channel. The lower end of the second channel is connected to the cooking cavity through the liquid outlet.

[0016] In one embodiment, the first channel is located within the collection cavity, and the container body has a bottom wall forming the collection cavity; The second channel extends downward from its connection with the first channel, such that a portion of the second channel protrudes from the bottom wall.

[0017] In one embodiment, the cooking appliance further includes a first temperature sensor for detecting the temperature at the bottom of the cooking cavity, and the control device is also electrically connected to the first temperature sensor; and / or, The detection device includes a second temperature sensor located at the top of the cooking cavity for detecting a second temperature within the collection cavity; and / or, The cooking appliance also includes a reminder device, and the control device is electrically connected to the reminder device; and / or, The outlet is located at the bottom of the collection chamber; and / or, The cooking appliance includes a rice cooker.

[0018] The technical solution of this invention releases low-concentration broth through the outlet of a collector and introduces high-concentration broth through the inlet, performing broth reflux circulation. The number of circulation exchanges is controlled by operating a heating device to achieve adjustable broth concentration. Furthermore, based on the amount of ingredients and the user's desired broth concentration, a suitable number of broth circulation exchanges is determined, and the number of circulation exchanges is achieved through the heating device, thereby achieving the technical effect of reaching the target broth concentration and improving the user's cooking experience and cooking results. Attached Figure Description

[0019] 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.

[0020] Figure 1 A schematic flowchart of the first embodiment of the method for preparing broth using cooking utensils provided by the present invention; Figure 2 A schematic flowchart of a second embodiment of the method for preparing broth using cooking utensils provided by the present invention; Figure 3 A schematic flowchart of the third embodiment of the method for preparing broth using cooking utensils provided by the present invention; Figure 4 A schematic flowchart of the fourth embodiment of the method for preparing broth using cooking utensils provided by the present invention; Figure 5 A schematic flowchart of the fifth embodiment of the method for preparing broth using cooking utensils provided by the present invention; Figure 6 A schematic flowchart of the sixth embodiment of the method for preparing broth using cooking utensils provided by the present invention; Figure 7 A schematic flowchart of the seventh embodiment of the method for preparing broth using cooking utensils provided by the present invention; Figure 8 A schematic flowchart of the eighth embodiment of the method for preparing broth using cooking utensils provided by the present invention; Figure 9A flowchart illustrating the ninth embodiment of the method for preparing broth using cooking utensils provided by the present invention; Figure 10 A schematic diagram of the structure of an embodiment of the cooking utensil provided by the present invention; Figure 11 for Figure 10 A partial structural diagram of a Chinese cooking utensil; Figure 12 for Figure 10 A schematic diagram showing the temperature changes inside the cooking cavity and the collection cavity of a Chinese cooking appliance during use.

[0021] Explanation of icon numbers: 100. Cooking utensil; 1. Cooking body; 11. Cooking cavity; 2. Heating device; 3. Collector; 31. Collecting cavity; 311. Bottom wall; 32. Liquid inlet; 33. Liquid outlet; 34. Container body; 35. Siphon assembly; 351. Siphon channel; 3511. First channel; 3512. Second channel.

[0022] 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

[0023] 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.

[0024] 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.

[0025] 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.

[0026] Adding a rice water collection device to a rice cooker can separate rice water from rice porridge, thus producing rice water. However, the amount of rice water is relatively thin. Therefore, a reflux hole at a certain height can be set to allow the rice water to flow back, replenishing it as the thicker rice water comes in later. However, as the cooking process progresses, the rice water becomes increasingly thicker. While a reflux hole at a certain height can achieve this, most of the returned rice water is still the thick rice water that initially entered from the surface, offering limited improvement in the concentration of the collected rice water and failing to achieve the desired broth concentration for the user. How to increase the broth concentration to meet user needs is a technical problem that needs to be solved.

[0027] This invention proposes a method for preparing soup using cooking utensils.

[0028] Please see Figure 1 , Figure 10 and Figure 11In one embodiment of the present invention, the cooking appliance 100 includes a cooking body 1, a collector 3, and a detection device. The cooking body 1 includes a cooking cavity 11 and a heating device 2. The collector 3 is disposed within the cooking cavity 11 and spaced apart from the bottom of the cooking cavity 11. The collector 3 has a collection chamber 31, an inlet 32, and an outlet 33. The outlet 33 is positioned lower than the inlet 32 ​​to allow the broth in the cooking cavity 11 to flow into the collection chamber 31. The detection device is used to detect parameters related to the broth in the collection chamber 31. The method for preparing broth using the cooking appliance includes: When the cooking cavity 11 contains ingredients and broth, the cooking appliance 100 enters the heating stage. The heating device 2 is controlled to heat the cooking cavity 11, causing the broth in the cooking cavity 11 to flow into the collection cavity 31 from the inlet 32. The cooking appliance 100 then enters the broth collection stage. Based on the relevant parameters of the broth in the collection cavity 31 detected by the detection device, the number of cycles of broth returning from the outlet 33 to the cooking cavity 11 is determined. The heating device 2 is then controlled to operate, ensuring that the number of cycles reaches the target number, thus obtaining broth with the target concentration. The detection device includes various sensors, such as temperature sensors and pressure sensors.

[0029] In the cooking body 1, the ingredients placed in the cooking cavity 11 are those whose broth concentration increases with steaming or boiling. In one specific embodiment, the ingredients placed in the cooking cavity 11 include rice and water, and the corresponding broth is rice water. The collector 3 is placed in the upper part of the cooking cavity 11. During the cooking process, rice porridge is generated in the cooking cavity 11. After the water boils, the rice water enters the collecting cavity 31 of the collector 3 through the inlet 32. Due to the viscosity and surface tension of the rice water, it is difficult for it to flow out from the outlet 33. When there is too much broth in the collecting cavity 31 of the collector 3, the pressure of the broth at the bottom exceeds the surface tension, and the rice water will flow out from the outlet 33, thus flowing back into the cooking cavity 11, forming a siphon phenomenon. Since the concentration of the boiling rice water is greater than the original concentration of the rice water in the collecting cavity 31 of the collector 3, and the outlet 33 is located at the bottom of the collector 3, the concentration of the returning rice water is less than the concentration of the entering rice water. When rice water enters collector 3, it is accompanied by reflux, and the concentration of rice water in collector 3 increases. Therefore, the number of refluxes is positively correlated with the concentration of rice water, and the target rice water concentration can be obtained by corresponding refluxes.

[0030] The method and steps for preparing broth using the cooking utensils are described in reference to... Figure 1 , Figure 1 This is a schematic flowchart of the first embodiment of a method for preparing broth using a cooking utensil according to the present invention.

[0031] The method for preparing broth using the cooking utensil includes: Step S1: When the cooking cavity 11 contains ingredients and broth, the cooking appliance 100 enters the heating stage, and the heating device 2 is controlled to heat the cooking cavity 11 so that the broth in the cooking cavity 11 flows into the collection cavity 31 from the liquid inlet 32. Step S2: The cooking appliance 100 enters the soup collection stage. Based on the soup-related parameters detected by the detection device in the collection chamber 31, the number of times the soup flows back from the outlet 33 to the cooking chamber 11 is determined. Step S3: Control the heating device 2 to work so that the number of cycles reaches the target number, and obtain soup with the target soup concentration.

[0032] During the heating phase: When the cooking chamber 11 contains ingredients and broth, the device activates the heating unit 2 to heat the chamber. As the broth boils and surges, it flows from the cooking chamber 11 through an inlet 32 ​​into a dedicated collection chamber 31. It is understood that when the cooking chamber 11 contains ingredients and broth, the cooking appliance enters the heating phase in response to the broth preparation start command.

[0033] In the broth collection stage: The cooking appliance enters the broth collection stage, and a built-in detection device (such as a sensor) measures certain parameters of the broth in the collection chamber 31 (e.g., concentration, temperature, salinity, etc.), and determines the number of times the broth needs to flow from the cooking chamber 11 into the collection chamber 31 and back—this back-and-forth flow process is called cyclic exchange. It is understood that the cooking process is controlled to enter the heating stage when the migration conditions from the heating stage to the broth collection stage are met. In one embodiment, the migration conditions from the heating stage to the broth collection stage satisfy at least one of the following: the temperature at the bottom of the cooking chamber 11 reaches a first temperature threshold, and / or the temperature at the top of the cooking chamber 11 reaches a second temperature threshold, and / or the cooking process enters the heating stage for a preset duration, at which point the cooking appliance's cooking process is controlled to enter the broth collection stage. Specifically, the first temperature threshold is the temperature range within which the broth in the cooking chamber 11 boils (i.e., at the bottom of the cooking chamber 11), and the second temperature threshold is the temperature within the collection chamber 31 (i.e., at the top of the cooking chamber 11) reaching a preset temperature range. In another embodiment, the cooking appliance 100 further includes a first temperature sensor located at the bottom of the cooking cavity to detect a first temperature of the cooking cavity 11, the first temperature being between 95°C and 110°C in a first temperature threshold range; and / or, the cooking appliance 100 further includes a second temperature sensor located at the top of the cooking cavity to detect a second temperature within the collection cavity 31, the second temperature being between 80°C and 100°C in a second temperature threshold range.

[0034] During the control phase: the system continues to control heating, causing the broth to circulate between the two chambers a calculated number of times until the preset target broth concentration is reached, thus completing the cooking process. The completion of the circulation can be determined by temperature changes, allowing for counting of the circulations and easy monitoring of the resulting broth concentration.

[0035] Since the target broth concentration needs to be set according to user preference, and the broth concentration is related to the amount of food in the cooking cavity 11, it is necessary to obtain the target broth concentration and the amount of food in the cooking cavity 11 during the heating step. In one embodiment, the method steps for preparing broth using the cooking appliance 100 are as follows: Figure 2 , Figure 2 This is a schematic flowchart of a second embodiment of a method for preparing broth using a cooking utensil 100 according to the present invention.

[0036] Step S1 includes: Step S11: Obtain the target broth concentration value and the current amount of ingredients in the cooking cavity 11; Step S12: Determine the target number of times the broth is circulated and exchanged between the cooking chamber 11 and the collecting chamber 31 based on the target broth concentration value and the amount of ingredients.

[0037] The target broth concentration can be set by the user on the control panel when starting the cooking device to prepare the broth, or it can be set by the user via a mobile network connection. It can be set by the user in advance without specific restrictions. The amount of ingredients can be obtained during the cooking process or by weighing before cooking; there are no restrictions here. Based on the above two parameters, a target number of broth circulations between the collector 3 and the cooking chamber 11 is determined, so that the target broth concentration is reached after the target number of circulations is achieved. Generally, the higher the target broth concentration, the higher the target number of broth circulations. During the heating and preparation of the target broth concentration, the state of the broth inside the collector 31 is detected by a detection device, thereby detecting the broth circulation process and determining the number of broth circulations. The process ends when the target number of broth circulations is reached.

[0038] The target broth concentration is set by the user. Regarding the method of obtaining the ingredient quantities, in one embodiment, the steps for preparing the broth using the cooking appliance are as follows: Figure 3 , Figure 3 This is a schematic flowchart of a third embodiment of a method for preparing broth using a cooking utensil according to the present invention.

[0039] The cooking appliance 100 also includes a first temperature sensor, which is used to detect the temperature at the bottom of the cooking cavity 11 and to characterize the temperature of the food inside the cooking cavity 11. The cooking appliance 100 also includes a heating stage located before the broth collection stage. In step S11, the step of obtaining the amount of food in the cooking cavity 11 includes: Step S111: When the cooking appliance 100 is in the heating stage, acquire the temperature change parameters of the food in the cooking cavity 11 detected by the first temperature sensor; Step S112: Determine the amount of food in the cooking cavity 11 based on the temperature change parameters.

[0040] Heating device 2 is operated at a set power to heat cooking body 1, causing the food inside cooking cavity 11 to heat up. The temperature is recorded from the start of heating (initial temperature T0) to the time it reaches the target temperature T1 (see [reference]). Figure 12 The longer the heating time, the larger the amount of food. There is a mapping relationship between heating time and food quantity, so the amount of food can be obtained from the heating time. Specifically, the mapping relationship is reflected in a mapping chart or empirical formula between heating time and food quantity.

[0041] The method and steps for preparing broth using the cooking utensils are described in reference to... Figure 4 , Figure 4 This is a schematic flowchart of the fourth embodiment of a method for preparing broth using a cooking utensil according to the present invention.

[0042] The heating stage includes a first heating stage and a second heating stage following the first heating stage, wherein the heating power of the first heating stage is greater than the heating power of the second heating stage (see [reference]). Figure 12 The first heating stage is to heat the food in the cooking chamber 11 to a boiling state, and the second heating stage is to keep the food in the cooking chamber 11 at a boiling state.

[0043] Step S111 includes: Step S1111: When the cooking appliance 100 is in the first heating stage, acquire the temperature change parameters of the food in the cooking cavity 11 detected by the first temperature sensor.

[0044] The first heating stage uses a higher heating power, partly to quickly raise the temperature and shorten the cooking time; and partly because heating with a higher power after reaching the boiling point would be a waste of power, so only a lower heating power is needed to keep the soup boiling.

[0045] In preparing a high-concentration broth, the more water initially added, the longer it takes to achieve the same concentration. Taking rice and water as an example of cooking rice water: the more thoroughly the rice is cooked, the more starch dissolves, resulting in more solvent, and thus requiring more solute to reach the same concentration. Therefore, more starch needs to dissolve, leading to a longer cooking time and consequently, more cycles of broth exchange.

[0046] The method and steps for preparing broth using the cooking utensils are described in reference to... Figure 5 , Figure 5 This is a schematic flowchart of the fifth embodiment of a method for preparing broth using a cooking utensil according to the present invention.

[0047] Step S12 includes: Step S121: Based on the amount of ingredients, obtain the theoretical maximum number of times the broth can be circulated and exchanged between the collection chamber 31 and the cooking chamber 11; Step S122: Determine the target number of times based on the ratio between the target soup concentration value and the theoretical maximum number of times, wherein the target number of times is less than or equal to the theoretical maximum number of times.

[0048] During the broth circulation phase, the broth in the cooking chamber 11 flows into the collecting chamber 31 from the inlet 32 ​​and returns to the cooking chamber 11 from the outlet 33. This circulation is recorded as one cycle. The theoretical maximum number of broth circulation cycles is determined by the amount of ingredients. There is a positive correlation between the target broth concentration and the theoretical maximum number of broth circulation cycles. The target number of cycles is determined based on the positive correlation between the target broth concentration and the theoretical maximum number of cycles. Based on the target number of cycles, the heating device 2 is controlled to achieve the target number of cycles, thereby obtaining broth with the target concentration.

[0049] There are several methods to determine the state of the broth in the collecting chamber 31. One method is to measure the pressure at the bottom of the collecting chamber 31 to determine whether the broth is flowing back into the cooking chamber 11 or overflowing into the cooking chamber 11. Another method is to install a pressure sensor at the bottom of the collector 3 and weigh the broth to determine its weight change, thus identifying the current stage of the broth in the collector 3. In this embodiment, the steps for preparing the broth using the cooking appliance are as follows: Figure 6 , Figure 6 This is a schematic flowchart of the sixth embodiment of a method for preparing broth using a cooking utensil according to the present invention.

[0050] The detection device includes a second temperature sensor for detecting the second temperature inside the collection chamber 31; Step S2 includes: Step S21: Determine the circulation and exchange stage of the soup based on the second temperature, and record the number of circulation and exchange cycles of the soup; Step S22: After the number of times the soup is circulated and exchanged reaches the target number, control the heating device 2 to stop working.

[0051] Since the temperature of the broth in the cooking chamber 11 varies at different stages, the cooking stage can be determined by the temperature changes in the collecting chamber 31. This allows for the assessment of the completion of one cycle. By counting each cycle with a counter, the number of broth exchanges in the cooking chamber 11 can be determined. Once the target number of broth exchanges is reached, the heating device 2 is stopped to prevent the broth concentration from becoming too high and exceeding the user's desired concentration.

[0052] During cooking, the more starch dissolved from the rice, the higher the concentration of the broth, and the easier it is for the broth to boil and bubble, thus entering the collection chamber 31 through the inlet 32. Therefore, as time increases, the effect of collecting the broth is the same whether the boiling is slight or vigorous. If heating is continued at the same power, the broth will bubble and boil violently in the later stages, potentially overflowing from the cooking chamber 11. In this embodiment, the method steps for preparing the broth using the cooking appliance are as follows: Figure 7 , Figure 7 This is a schematic flowchart of the seventh embodiment of a method for preparing broth using a cooking utensil according to the present invention. The target number of cycles is ≥2; that is, multiple cycles are required.

[0053] Step S3 includes: Step S31: In the previous cycle exchange stage, the power of the heating device 2 is P1, and in the next cycle exchange stage, the power of the heating device 2 is P2, controlling P1≥P2.

[0054] When the cooking appliance 100 enters the broth collection stage, based on the broth-related parameters detected by the detection device in the collection chamber 31, the heating device 2 is controlled to operate, so that the number of broth circulation exchanges between the collector 3 and the cooking chamber 11 reaches the target number. In the previous circulation exchange process, the power of the heating device 2 is P1, and in the next circulation exchange process, the power of the heating device 2 is P2, where P1 ≥ P2 (P11 and P12 ≥ P2, P2 ≥ P3, please refer to...). Figure 12That is, the power of heating device 2 in the later cycle exchange process is less than the power of heating device 2 in the previous cycle exchange process. This prevents the soup from overflowing from the cooking cavity 11 as the soup concentration increases. It can be understood that when the cooking process of the cooking appliance is in the soup collection stage, specifically, the soup collection stage includes multiple cycle exchange stages, wherein the next cycle exchange stage is entered sequentially as the number of cycle exchange stages increases, and the number of cycle exchange stages corresponding to the later cycle exchange stage is one more than the number of cycle exchange stages corresponding to the previous cycle exchange stage.

[0055] In daily use of the cooking appliance 100, there may be instances where users prematurely end the operation. However, during the broth return and collection phase, the amount of broth in the collector 3 is relatively small. Prematurely ending the program results in a small amount of broth being collected. To minimize this situation, user operation needs to be restricted during the broth return and collection phase. Firstly, it is necessary to identify the broth return and collection phase. In one embodiment, the method steps for preparing broth using the cooking appliance refer to... Figure 8 , Figure 8 This is a schematic flowchart of the eighth embodiment of a method for preparing broth using a cooking utensil according to the present invention.

[0056] Step S21 includes: Step S211: If the temperature difference of the second temperature drop per unit time is greater than the preset first temperature, then it is determined that the circulation and exchange stage of the soup is in a reflux state. Step S212: If the temperature difference in the rise of the second temperature per unit time is greater than the preset second temperature, then it is determined that the circulation and exchange stage of the soup is in the collection state. Step S213: If the broth circulation exchange phase completes one switch from the collection state to the reflux state, the number of circulation exchanges is increased by one.

[0057] As the broth flows back from the collecting chamber 31 to the cooking chamber 11, the amount of broth gradually decreases, and no boiling broth enters the collecting chamber 31. Therefore, the temperature of the broth in the collecting chamber 31 gradually decreases over time. Thus, whether the broth in the collector 3 is in a reflux state can be determined by whether the temperature drop in the collecting chamber 31 per unit time is greater than a preset first temperature. Similarly, during the broth collection process, as boiling broth enters the collecting chamber 31, the temperature of the broth in the collecting chamber 31 gradually increases over time. Therefore, whether the temperature rise in the collecting chamber 31 per unit time is greater than a preset second temperature can be determined by whether the broth in the collector 3 is in a collection state. If the broth circulation and exchange phase completes one switch from the collection state to the reflux state, the broth completes one cycle, and the number of circulation and exchange cycles increases by one. The actual number of cycles completed by the broth can then be recorded.

[0058] To remind the user that during the process of the broth in collector 3 transitioning from the reflux state to the collection state, the amount of broth inside is relatively small, and therefore the program should not be terminated. In one embodiment, the method steps for preparing broth using the cooking appliance are as follows: Figure 9 , Figure 9 This is a schematic flowchart of the ninth embodiment of a method for preparing broth using a cooking utensil according to the present invention.

[0059] Step S21 also includes: Step S214: When the soup circulation and exchange phase is in the reflux state or the collection state, or when the soup circulation and exchange phase completes a switch, control the reminder device to issue a prompt message.

[0060] During the transition from the reflux state to the collection state, a prompt message is issued via a notification device (such as a display screen) to remind the user not to terminate the program at this stage. Furthermore, the determination of whether a complete reflux cycle has been completed is as follows: when the reflux in collector 3 is detected to have transitioned from the reflux state to the collection state, it is determined that a complete reflux cycle has been completed. The completion of reflux within the collection chamber 31 is considered a completion of one reflux cycle. Further, the determination of whether the reflux is in the reflux stage or has already been completed is made by observing whether the reflux in collection chamber 31 has entered the collection state. After completing the target number of reflux cycles, the program enters the collection state, and terminates only after collection is complete.

[0061] The present invention also proposes a cooking utensil 100, which includes a cooking body 1, a collector 3, a detection device, and a control device. The control device is electrically connected to the detection device and the detection device, and the control device includes a memory, a processor, and a control program for the cooking utensil 100 stored in the memory and executable on the processor. The soup preparation program is configured as the steps of a method for preparing soup using the cooking utensil. Since the method for preparing soup using this cooking utensil 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 described in detail here.

[0062] The cooking appliance 100 includes: a cooking body 1, a collector 3, a detection device, and a control device; the cooking body 1 has a cooking cavity 11 and a heating device 2, the cooking cavity 11 is used to place cooking ingredients, and the heating device 2 is used to heat the ingredients in the cooking cavity 11; the collector 3 is disposed in the cooking cavity 11 and spaced apart from the bottom of the cooking cavity 11, the collector 3 has a collection cavity 31, an inlet 32, and an outlet 33, and the outlet 33 is positioned lower than the inlet 32 ​​in the height direction of the cooking body 1; the detection device is used to detect parameters related to the broth in the collection cavity 31.

[0063] In order to detect the amount of food, the cooking appliance 100 also includes a first temperature sensor, which is used to detect the temperature at the bottom of the cooking cavity 11 to characterize the temperature of the food in the cooking cavity 11. The control device is also electrically connected to the first temperature sensor. In order to understand the state of the soup in the collection chamber 31, the detection device includes a second temperature sensor located at the top of the cooking chamber 11 to detect the second temperature in the collection chamber 31; To remind the user not to end the program during the broth return and collection stages, thus preventing insufficient broth collection, the cooking appliance 100 also includes a reminder device, and the control device is electrically connected to the reminder device. In order to allow the concentrated soup in the collection chamber 31 to flow back into the cooking chamber 11, thereby increasing the concentration of soup in the collection chamber 31, the outlet 33 is generally located at the bottom of the collector 3 or near the bottom, so that the low-concentration soup at the bottom can flow back preferentially.

[0064] The cooking appliance 100 includes, but is not limited to, a rice cooker.

[0065] To address the problem in existing cooking appliances 100 that do not easily produce thick rice porridge, the collector 3 in the cooking appliance 100 includes: a container body 34 and a siphon assembly 35; the container body 34 has a collection cavity 31; the siphon assembly 35 is disposed in the container body 34 and has a siphon channel 351, the siphon channel 351 including a first channel 3511 and a second channel 3512, both the first channel 3511 and the second channel 3512 extending vertically, the lower end of the first channel 3511 communicating with the collection cavity 31, the upper end of the second channel 3512 communicating with the upper end of the first channel 3511, and the lower end of the second channel 3512 being lower than the lower end of the first channel 3511; wherein, the lower end of the second channel 3512 communicates with the cooking cavity 11 through the liquid outlet 33.

[0066] As the liquid level in the collecting chamber 31 gradually rises, the liquid level in the first channel 3511 also rises synchronously until the liquid completely submerges the arched portion formed by the connection between the upper end of the first channel 3511 and the upper end of the second channel 3512, at which point the siphon channel 351 is filled with liquid. Since the lower end of the second channel 3512 is lower than the lower end of the first channel 3511, under the influence of gravity, the liquid in the siphon channel 3514 flows towards the outlet, creating a negative pressure at the arched portion. This continuously draws in the liquid from the collecting chamber 31 and discharges it through the second channel 3512, thus generating a siphon effect. This siphon effect continues until the liquid level in the collecting chamber 31 drops to expose the lower end of the first channel 3511, allowing air to enter the siphon channel 351, at which point the siphon terminates. At this point, the liquid in the collecting chamber 31 is essentially emptied. This constitutes one siphon cycle. During this cycle, the liquid collected in the collecting chamber 31 is automatically discharged back into the cooking chamber 11. As the cooking appliance 100 continues to operate, the boiling broth in the cooking chamber 11 continuously re-enters and is collected in the collection chamber 31. This cycle repeats continuously, achieving a circulation of broth between the cooking chamber 11 and the collection chamber 31. Low-concentration broth is discharged from the outlet 33 at the lower end of the second channel 3512, while high-concentration broth enters the collection chamber 31 through the inlet 32, thereby increasing the broth concentration.

[0067] In one embodiment, the first channel 3511 is located within the collection cavity 31, and the container body 34 has a bottom wall 311 forming the collection cavity 31. The second channel 3512 extends downward from its connection with the first channel 3511, such that a portion of the second channel 3512 protrudes beyond the bottom wall 311. Placing the first channel 3511 within the collection cavity 31 makes the overall structure more compact. Simultaneously, by extending the second channel 3512 downward and protruding beyond the bottom wall 311, the length of the second channel 3512 can be effectively increased without increasing the height of the container body 34. This ensures that the outlet of the second channel 3512 is lower than the inlet of the first channel 3511, satisfying the pressure differential condition required for the siphon effect.

[0068] 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's 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 method for preparing broth using a cooking utensil, characterized in that, The cooking appliance includes a cooking body, a collector, and a detection device. The cooking body includes a cooking cavity and a heating device. The collector is disposed inside the cooking cavity and spaced apart from the bottom of the cooking cavity. The collector includes a collection cavity, an inlet, and an outlet. The outlet is positioned lower than the inlet in the height direction of the cooking body to allow the broth in the cooking cavity to flow into the collection cavity. The detection device is used to detect relevant parameters of the broth in the collection cavity. The method for preparing broth using the cooking utensil includes: When the cooking cavity contains ingredients and broth, the cooking appliance enters the heating stage, and the heating device is controlled to heat the cooking cavity so that the broth in the cooking cavity flows into the collection cavity from the liquid inlet; When the cooking appliance enters the soup collection stage, the number of times the soup is circulated back into the cooking cavity from the outlet is determined based on the relevant parameters of the soup in the collection chamber detected by the detection device. The heating device is controlled to operate so that the number of cycles reaches the target number, thereby obtaining a soup with the target soup concentration.

2. The method for preparing broth using the cooking utensil as described in claim 1, characterized in that, In the case of the heating phase, the method further includes: Obtain the target broth concentration value and the current amount of ingredients in the cooking cavity; Based on the target broth concentration value and the amount of ingredients, determine the target number of times the broth is circulated and exchanged between the cooking chamber and the collecting chamber.

3. The method for preparing broth using the cooking utensil as described in claim 2, characterized in that, The cooking appliance also includes a first temperature sensor, which is used to detect the temperature at the bottom of the cooking cavity; In the heating phase, the step of obtaining the target broth concentration value and the current amount of ingredients in the cooking cavity includes: When the cooking appliance is in the heating stage, the temperature change parameters inside the cooking cavity detected by the first temperature sensor are acquired; The amount of food in the cooking cavity is determined based on the temperature change parameters.

4. The method for preparing broth using the cooking utensil as described in claim 3, characterized in that, The heating stage includes a first heating stage and a second heating stage following the first heating stage, wherein the heating power of the first heating stage is controlled to be greater than the heating power of the second heating stage. When the cooking appliance is in the heating phase, the step of acquiring the temperature change parameters inside the cooking cavity detected by the first temperature sensor includes: When the cooking appliance is in the first heating stage, the temperature change parameters of the cooking cavity detected by the first temperature sensor within a certain working time are obtained.

5. The method for preparing broth using the cooking utensil as described in claim 2, characterized in that, The step of determining the target number of times the broth is circulated and exchanged between the cooking chamber and the collecting chamber based on the target broth concentration value and the amount of ingredients includes: Based on the amount of ingredients, determine the theoretical maximum number of times the broth will circulate and exchange between the collection chamber and the cooking chamber; The target number of times is determined based on the ratio between the target soup concentration value and the theoretical maximum number of times, where the target number of times is less than or equal to the theoretical maximum number of times. During the broth circulation and exchange phase, the broth in the cooking chamber flows into the collecting chamber from the inlet and flows back into the cooking chamber from the outlet. The number of circulation and exchange phases is recorded as one.

6. The method for preparing broth using a cooking utensil as described in any one of claims 1 to 5, characterized in that, The detection device includes a second temperature sensor located at the top of the cooking cavity for detecting a second temperature inside the collection cavity; In the case of the broth collection stage, the step of determining the number of times the broth is circulated back to the cooking cavity from the outlet based on the broth-related parameters detected by the detection device includes: The circulation and exchange stage of the broth is determined based on the second temperature, and the number of circulation and exchange cycles of the broth is recorded. After the target number of broth circulations is reached, the heating device is controlled to stop working.

7. The method for preparing broth using the cooking utensil as described in claim 6, characterized in that, The target number includes at least two times; in the step of controlling the heating device to operate so that the number of cycle exchanges reaches the target number, the method further includes: In the previous cycle exchange phase, the power of the heating device is P1, and in the next cycle exchange phase, the power of the heating device is P2, and P1 is controlled to be greater than or equal to P2.

8. The method for preparing broth using the cooking utensil as described in claim 6, characterized in that, The step of determining the circulation and exchange stage of the broth based on the second temperature and recording the number of circulation and exchange cycles of the broth includes: If the temperature difference in which the second temperature drops per unit time is greater than the preset first temperature, then it is determined that the circulation and exchange stage of the soup is in a reflux state. If the temperature difference in which the second temperature rises per unit time is greater than the preset second temperature, then it is determined that the circulation and exchange stage of the soup is in the collection state. If the broth circulation and exchange phase completes one switch from the collection state to the reflux state, the number of circulation and exchange cycles is increased by one.

9. The method for preparing broth using the cooking utensil as described in claim 8, characterized in that, The cooking appliance also includes a reminder device; The step of determining the circulation and exchange stage of the broth based on the second temperature and recording the number of circulation and exchange cycles of the broth further includes: When the soup circulation and exchange phase is in the reflux state or the collection state, or when the soup circulation and exchange phase completes a switch, the reminder device is controlled to issue a prompt message.

10. A cooking utensil, characterized in that, include: The cooking body has a cooking cavity and a heating device for placing cooking ingredients, and the heating device is used to heat the ingredients in the cooking cavity; A collector is disposed inside the cooking cavity and spaced apart from the bottom of the cooking cavity. The collector has a collecting cavity, an inlet, and an outlet. The outlet is positioned lower than the inlet in the height direction of the cooking body. A detection device for detecting parameters related to the broth in the collection chamber; A control device is electrically connected to the detection device and the detection device, the control device including a memory, a processor and a control program for a cooking appliance stored in the memory and executable on the processor, the soup preparation program being configured to implement the steps of the method for preparing soup using a cooking appliance as described in any one of claims 1 to 9.

11. The cooking appliance as described in claim 10, characterized in that, The collector includes: The container body has a collection chamber; and A siphon assembly is disposed on the container body and has a siphon channel. The siphon channel includes a first channel and a second channel, both of which extend vertically. The lower end of the first channel is connected to the collection chamber, the upper end of the second channel is connected to the upper end of the first channel, and the lower end of the second channel is lower than the lower end of the first channel. The lower end of the second channel is connected to the cooking chamber through the liquid outlet.

12. The cooking appliance as described in claim 11, characterized in that, The first channel is located within the collection chamber, and the container body has a bottom wall forming the collection chamber; The second channel extends downward from its connection with the first channel, such that a portion of the second channel protrudes from the bottom wall.

13. The cooking appliance as described in any one of claims 10 to 12, characterized in that, The cooking appliance further includes a first temperature sensor for detecting the temperature at the bottom of the cooking cavity, and the control device is also electrically connected to the first temperature sensor; and / or, The detection device includes a second temperature sensor located at the top of the cooking cavity for detecting a second temperature within the collection cavity; and / or, The cooking appliance also includes a reminder device, and the control device is electrically connected to the reminder device; and / or, The outlet is located at the bottom of the collection chamber; and / or, The cooking appliance includes a rice cooker.

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