Cooking device and cooking control method, apparatus and medium for pressure cooking pasta by the same

Abstract

The application provides a cooking device and a cooking control method, device and medium for pressure cooking noodles, the cooking control method comprising: in a temperature rising stage, controlling the heating device to run, reducing the running power of the heating device until the temperature in the pot body rises to a first temperature; in a pressure cooking stage, controlling the heating device to continue running until the pressure in the pot body reaches a target pressure; based on the temperature in the pot body reaching a target temperature corresponding to the target pressure or the duration of the pressure cooking stage being greater than or equal to a first duration, exiting the pressure cooking stage and entering a pressure relief stage; in the pressure relief stage, controlling the heating device to stop running and the pressure relief device to start running until the pressure relief ends; wherein the target temperature is greater than the first temperature. In this process, the cooking device such as a pressure cooker capable of providing a high-temperature and high-pressure cooking environment can be used to realize cold water combined cover cooking noodles, and the user does not need to keep watch, thereby improving the cooking efficiency of the noodles.

Description

Technical Field

[0001] This invention relates to the field of cooking equipment technology, and more specifically, to a cooking device and a cooking control method, apparatus and medium for pressure cooking of pasta. Background Technology

[0002] During the cooking process of noodles, the protein and starch in the noodles will form foam during heating. As cooking continues, the protein in the noodles dissolves in the water and forms surfactants, which further increases the amount of foam. At the same time, the starch dissolved in the water will make the soup viscous and increase the toughness of the foam walls, making the foam less likely to break.

[0003] Therefore, when cooking noodles using a covered cooking appliance, it is very easy for the soup to overflow. To avoid overflow, users need to pay close attention to the situation in the pot while cooking noodles, use chopsticks to stir the noodles to ensure they are cooked evenly, and adjust the heat in time to avoid violent boiling that could cause overflow.

[0004] Pressure cookers and other sealed cooking appliances can provide a high-temperature, high-pressure cooking environment to achieve rapid cooking, but they lack control methods for cooking pasta and cannot solve the problem of noodles overflowing. Summary of the Invention

[0005] The present invention aims to at least solve the technical problem that existing or related technologies, such as pressure cookers and other sealed cooking appliances, can provide a high-temperature and high-pressure cooking environment to achieve rapid cooking, but lack a control method for cooking pasta, and cannot solve the problem of overflowing when cooking pasta.

[0006] Therefore, a first aspect of the present invention is to provide a cooking control method for pressure cooking pasta.

[0007] A second aspect of the present invention is that a cooking control device for pressure cooking pasta is provided.

[0008] A third aspect of the invention is that it provides another cooking control device for pressure cooking pasta.

[0009] A fourth aspect of the present invention is that a readable storage medium is provided.

[0010] A fifth aspect of the present invention is that a cooking apparatus is provided.

[0011] In view of the above, according to a first aspect of the present invention, the present invention provides a cooking control method for pressure cooking pasta, for use in a cooking device, the cooking device including a pot body, a heating device, and a pressure relief device, the heating device being used to heat the pot body, the cooking control method including: in a heating phase, controlling the operating power of the heating device to decrease during operation until the temperature inside the pot rises to a first temperature; in a pressure cooking phase, controlling the heating device to continue operating until the pressure inside the pot reaches a target pressure; based on the temperature inside the pot reaching the target temperature corresponding to the target pressure or the duration of the pressure cooking phase being greater than or equal to a first duration, exiting the pressure cooking phase and entering a pressure relief phase; in the pressure relief phase, controlling the heating device to stop operating and opening the pressure relief device until the pressure relief ends; wherein, the target temperature is greater than the first temperature.

[0012] This invention proposes a cooking control method for pressure-cooked noodles. By operating the above cooking control method, cooking equipment such as pressure cookers that can provide a high-temperature and high-pressure cooking environment can be used to cook noodles with the lid closed in cold water, effectively improving the problem of soup overflow during the cooking process. In this process, the user does not need to boil the water before adding the noodles, and the user does not need to participate in the entire noodle cooking process. Therefore, the steps of cooking noodles are simplified, the difficulty of cooking noodles is reduced, and the cooking efficiency of cooking noodles is improved.

[0013] During this process, a one-touch noodle cooking function can be integrated into cooking equipment such as pressure cookers that can provide a high-temperature and high-pressure cooking environment. In this function, users can directly put the noodles and cold water into the pot together without having to supervise the entire cooking process, thus improving the efficiency of noodle cooking.

[0014] In addition, the cooking control method for pressure-cooked pasta proposed in this invention has the following additional technical features.

[0015] In some technical solutions, optionally, during the heating phase, the operating power of the heating device is reduced until the temperature inside the pot rises to a first temperature. Specifically, this includes: during the first heating phase, controlling the heating device to operate at a first power until the temperature inside the pot rises to a second temperature; based on the temperature inside the pot rising to the second temperature or the duration of the first heating phase being greater than or equal to a second duration, exiting the first heating phase and entering the second heating phase; during the second heating phase, controlling the heating device to operate at a second power until the temperature inside the pot rises from the second temperature to the first temperature; wherein, the first power is greater than the second power.

[0016] In this technical solution, the heating stage is divided into a first heating stage and a second heating stage. In the first heating stage, the heating power of the heating device is greater than that in the second heating stage; that is, the first power is greater than the second power. This design allows the cold water and noodles in the pot to heat up rapidly in a short time, thereby shortening the overall cooking time of the noodles.

[0017] In addition, during the second heating stage, the heating device operates at a lower heating power, which can reduce the intensity of the soup's surging, reduce the amount of friction between the noodles, and reduce the amount of starch that is detached and dissolved from the noodles, thereby ensuring the quality of the cooked noodles. At the same time, it reduces the amount of starch dissolved in the soup, reduces the viscosity, reduces the amount of foam generated during boiling, and makes it less likely for the noodles to overflow during cooking.

[0018] Furthermore, the process of the second temperature rising to the first temperature is a slow process. Therefore, while reducing the intensity of the simmering soup, it allows the starch to fully gelatinize and swell, producing viscosity and making the noodles more chewy and elastic.

[0019] In the above technical solution, the first heating stage and the second heating stage are switched in two ways. If the temperature inside the pot cannot be raised to the second temperature, the duration of the first heating stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the first heating stage for a long time, thus reducing the chance of noodle cooking failure.

[0020] In some technical solutions, optionally, based on the fact that the duration of the second heating stage when the temperature inside the pot rises to the first temperature or the second heating stage is greater than or equal to the third duration, the second heating stage is exited and the pressure cooking stage is entered.

[0021] In this technical solution, the second heating stage and the pressure cooking stage are switched in two ways. If the temperature inside the pot cannot rise to the first temperature, the duration of the second heating stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the second heating stage for a long time, thus reducing the chance of noodle cooking failure.

[0022] In some technical solutions, optionally, the cooking control method for pressure-cooked pasta also includes: during the second heating stage, while the temperature inside the pot rises from the third temperature to the first temperature, controlling the pressure relief device to open at least once; when the temperature inside the pot reaches the first temperature, controlling the pressure relief device to close, and controlling the heating device to continue operating; wherein the third temperature is greater than or equal to the second temperature.

[0023] In this technical solution, during the heating stage, by controlling the pressure relief device to open at least once, the cold air inside the pot can be discharged outside the pot, so that the temperature inside the pot can be uniform, and the chance of the soup overflowing during the cooking process can also be reduced.

[0024] In addition, by controlling the pressure relief device to close, heat loss during the pressure cooking stage can be reduced, thereby reducing the power consumption of the cooking equipment.

[0025] In some technical solutions, optionally, the second temperature is less than or equal to 85°C; and / or the first temperature is less than or equal to 103°C.

[0026] In some technical solutions, the target pressure may optionally be between 40 kPa and 90 kPa; and / or the target temperature may be between 108°C and 117°C; and / or the first duration may be between 1 minute and 6 minutes.

[0027] In some technical solutions, optionally, during the pressure relief phase, the heating device is stopped and the pressure relief device is activated until the pressure relief ends. Specifically, this includes: in the first pressure relief phase, the heating device is stopped and the pressure relief device is activated at a first venting rate for a preset duration; based on the temperature inside the pot decreasing from the target temperature to the preset temperature or the duration of the first pressure relief phase being greater than or equal to a fourth duration, the first pressure relief phase ends and the second pressure relief phase begins; in the second pressure relief phase, the heating device is stopped and the pressure relief device is activated at a second venting rate until the pressure inside the pot decreases to the target pressure value; wherein, the first venting rate is less than the second venting rate.

[0028] In this technical solution, the pressure relief stage is divided into a first pressure relief stage and a second pressure relief stage. The second exhaust rate used in the two pressure relief stages is different. In the first pressure relief stage, a smaller exhaust rate is used to achieve slow pressure relief. During this process, the pressure inside the pot can be reduced slowly. While reducing the pressure inside the pot, the noodles can still be cooked to ensure that the noodles are thoroughly cooked.

[0029] In the above technical solution, the first pressure relief stage and the second pressure relief stage are switched in two ways. If the temperature inside the pot cannot be reduced to the preset temperature, the duration of the first pressure relief stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the first pressure relief stage for a long time, thus reducing the chance of noodle cooking failure.

[0030] In some technical solutions, optionally, the fourth duration is greater than or equal to 2 minutes and less than or equal to 8 minutes; and / or the target pressure value is zero.

[0031] In some technical solutions, optionally, before the step of controlling the heating device to operate at a first power during the first heating stage, the pot contains starchy ingredients to be cooked and liquid. The cooking control method for pressure cooking pasta also includes: when the moisture content of the starchy ingredients is greater than or equal to 20%, controlling the heating device to operate until the temperature inside the pot rises to a second temperature; when the moisture content of the starchy ingredients is less than 20%, controlling the heating device to operate until the temperature inside the pot rises to a level where the duration of the first temperature range is greater than or equal to a fifth duration, and then controlling the heating device to continue operating; wherein the first temperature range is lower than the second temperature.

[0032] In this technical solution, different pretreatments can be selected according to the moisture content of starchy ingredients. Specifically, for starchy ingredients with a moisture content greater than or equal to 20%, they can be heated directly at a higher power until the temperature inside the pot rises to the second temperature. Combined with the cooking process during the heating stage, the starchy ingredients can avoid violent friction during the cooking process, allowing the starch to fully gelatinize and swell to produce stickiness.

[0033] For starchy ingredients with a moisture content of less than 20%, a fifth cooking time can be reserved to allow the starchy ingredients to fully soak and absorb water during this stage, thereby determining the cooking effect.

[0034] In some technical solutions, optionally, the first temperature range is 75°C to 80°C; and / or the fifth duration is between 15 minutes and 30 minutes.

[0035] According to a second aspect of the present invention, the present invention provides a cooking control device for pressure cooking pasta, for use in cooking equipment, the cooking equipment including a pot body, a heating device, and a pressure relief device, the heating device being used to heat the pot body, the cooking control device for pressure cooking pasta comprising: a first control unit, used to control the heating device to reduce its operating power during the heating phase until the temperature inside the pot rises to a first temperature; a second control unit, used to control the heating device to continue operating during the pressure cooking phase until the pressure inside the pot reaches a target pressure; based on the temperature inside the pot reaching the target temperature corresponding to the target pressure or the duration of the pressure cooking phase being greater than or equal to a first duration, exiting the pressure cooking phase and entering the pressure relief phase; a third control unit, used to control the heating device to stop operating and the pressure relief device to open during the pressure relief phase until the pressure relief ends; wherein, the target temperature is greater than the first temperature.

[0036] This invention proposes a cooking control device for pressure cooking of noodles. It can use cooking equipment such as pressure cookers that can provide a high-temperature and high-pressure cooking environment to cook noodles with the lid closed in cold water, effectively improving the problem of soup overflow during the cooking process. In this process, the user does not need to boil the water before adding the noodles, and the user does not need to participate in the entire cooking process. Therefore, it simplifies the steps of cooking noodles, reduces the difficulty of cooking noodles, and improves the cooking efficiency of cooking noodles.

[0037] In addition, the cooking control device for pressure cooking pasta proposed in this invention has the following additional technical features.

[0038] In some technical solutions, optionally, the first control unit is specifically used for: in the first heating stage, controlling the heating device to operate at a first power until the temperature inside the pot rises to a second temperature; based on the temperature inside the pot rising to the second temperature or the duration of the first heating stage being greater than or equal to the second duration, exiting the first heating stage and entering the second heating stage; in the second heating stage, controlling the heating device to operate at a second power until the temperature inside the pot rises from the second temperature to the first temperature; wherein, the first power is greater than the second power.

[0039] In this technical solution, the heating stage is divided into a first heating stage and a second heating stage. In the first heating stage, the heating power of the heating device is greater than that in the second heating stage; that is, the first power is greater than the second power. This design allows the cold water and noodles in the pot to heat up rapidly in a short time, thereby shortening the overall cooking time of the noodles.

[0040] In addition, during the second heating stage, the heating device operates at a lower heating power, which can reduce the intensity of the soup's surging, reduce the amount of friction between the noodles, and reduce the amount of starch that is detached and dissolved from the noodles, thereby ensuring the quality of the cooked noodles. At the same time, it reduces the amount of starch dissolved in the soup, reduces the viscosity, reduces the amount of foam generated during boiling, and makes it less likely for the noodles to overflow during cooking.

[0041] Furthermore, the process of the second temperature rising to the first temperature is a slow process. Therefore, while reducing the intensity of the simmering soup, it allows the starch to fully gelatinize and swell, producing viscosity and making the noodles more chewy and elastic.

[0042] In the above technical solution, the first heating stage and the second heating stage are switched in two ways. If the temperature inside the pot cannot be raised to the second temperature, the duration of the first heating stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the first heating stage for a long time, thus reducing the chance of noodle cooking failure.

[0043] In some technical solutions, optionally, the first control unit is also used to: exit the second heating stage and enter the pressure cooking stage based on the fact that the temperature inside the pot rises to the first temperature or the duration of the second heating stage is greater than or equal to the third duration.

[0044] In this technical solution, the second heating stage and the pressure cooking stage are switched in two ways. If the temperature inside the pot cannot rise to the first temperature, the duration of the second heating stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the second heating stage for a long time, thus reducing the chance of noodle cooking failure.

[0045] In some technical solutions, optionally, the first control unit is further configured to: control the pressure relief device to open at least once during the second heating stage, while the temperature inside the pot rises from the third temperature to the first temperature; control the pressure relief device to close and control the heating device to continue operating when the temperature inside the pot reaches the first temperature; wherein the third temperature is greater than or equal to the second temperature.

[0046] In this technical solution, during the heating stage, by controlling the pressure relief device to open at least once, the cold air inside the pot can be discharged outside the pot, so that the temperature inside the pot can be uniform, and the chance of the soup overflowing during the cooking process can also be reduced.

[0047] In addition, by controlling the pressure relief device to close, heat loss during the pressure cooking stage can be reduced, thereby reducing the power consumption of the cooking equipment.

[0048] In some technical solutions, optionally, the second temperature is less than or equal to 85°C; and / or the first temperature is less than or equal to 103°C.

[0049] In some technical solutions, the target pressure may optionally be between 40 kPa and 90 kPa; and / or the target temperature may be between 108°C and 117°C; and / or the first duration may be between 1 minute and 6 minutes.

[0050] In some technical solutions, optionally, the third control unit is specifically used for: in the first pressure relief stage, controlling the heating device to stop operating, and the pressure relief device opening at a first venting rate for a preset duration; based on the temperature inside the pot decreasing from the target temperature to the preset temperature or the duration of the first pressure relief stage being greater than or equal to a fourth duration, exiting the first pressure relief stage and entering the second pressure relief stage; in the second pressure relief stage, controlling the heating device to stop operating, and the pressure relief device opening at a second venting rate until the pressure inside the pot decreases to the target pressure value; wherein, the first venting rate is less than the second venting rate.

[0051] In this technical solution, the pressure relief stage is divided into a first pressure relief stage and a second pressure relief stage. The second exhaust rate used in the two pressure relief stages is different. In the first pressure relief stage, a smaller exhaust rate is used to achieve slow pressure relief. During this process, the pressure inside the pot can be reduced slowly. While reducing the pressure inside the pot, the noodles can still be cooked to ensure that the noodles are thoroughly cooked.

[0052] In the above technical solution, the first pressure relief stage and the second pressure relief stage are switched in two ways. If the temperature inside the pot cannot be reduced to the preset temperature, the duration of the first pressure relief stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the first pressure relief stage for a long time, thus reducing the chance of noodle cooking failure.

[0053] In some technical solutions, optionally, the fourth duration is greater than or equal to 2 minutes and less than or equal to 8 minutes; and / or the target pressure value is zero.

[0054] In some technical solutions, optionally, the pot body includes starchy food to be cooked and liquid. The first control unit is further configured to control the heating device to operate when the moisture content of the starchy food is greater than or equal to 20%, until the temperature inside the pot rises to a second temperature; and to control the heating device to operate when the moisture content of the starchy food is less than 20%, until the temperature inside the pot rises to a first temperature range for a duration greater than or equal to a fifth duration, and then control the heating device to continue operating; wherein the first temperature range is lower than the second temperature.

[0055] In this technical solution, different pretreatments can be selected according to the moisture content of starchy ingredients. Specifically, for starchy ingredients with a moisture content greater than or equal to 20%, they can be heated directly at a higher power until the temperature inside the pot rises to the second temperature. Combined with the cooking process during the heating stage, the starchy ingredients can avoid violent friction during the cooking process, allowing the starch to fully gelatinize and swell to produce stickiness.

[0056] For starchy ingredients with a moisture content of less than 20%, a fifth cooking time can be reserved to allow the starchy ingredients to fully soak and absorb water during this stage, thereby determining the cooking effect.

[0057] In some technical solutions, optionally, the first temperature range is 75°C to 80°C; and / or the fifth duration is between 15 minutes and 30 minutes.

[0058] According to a third aspect of the present invention, the present invention provides a cooking control device for pressure cooking pasta, comprising a processor and a memory, the memory storing a program or instructions executable on the processor, wherein the program or instructions, when executed by the processor, implement the steps of the cooking control method for pressure cooking pasta as described above.

[0059] According to a fourth aspect of the present invention, the present invention provides a readable storage medium on which a program or instructions are stored, which, when executed by a processor, implement the steps of a cooking control method for pressure cooking pasta as described above.

[0060] According to a fifth aspect of the present invention, a cooking apparatus is provided, comprising: a cooking control device for pressure cooking pasta as described above; and / or a readable storage medium as described above.

[0061] In some technical solutions, the cooking equipment may optionally include one of the following: an electric pressure cooker, a rice cooker, or an electric saucepan with pressure cooking capabilities.

[0062] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0063] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0064] Figure 1 A schematic flowchart of a cooking control method for pressure-cooked pasta in an embodiment of the present invention is shown;

[0065] Figure 2 A schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown;

[0066] Figure 3 One of the schematic diagrams showing the temperature change over time inside the pot in the cooking control method of this invention is shown.

[0067] Figure 4 This is the second schematic diagram showing the temperature change over time inside the pot in the cooking control method of this invention.

[0068] Figure 5 A schematic block diagram of a cooking control device for pressure cooking pasta is shown in an embodiment of the present invention;

[0069] Figure 6 A schematic block diagram of a cooking control device for pressure cooking pasta, according to an embodiment of the present invention, is shown.

[0070] in, Figure 2The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0071] 200 Cooking equipment, 202 Pot body, 204 Heating device, 206 Pressure relief device. Detailed Implementation

[0072] To better understand the above aspects, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0073] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0074] In one embodiment of this application, such as Figure 1 and Figure 2 As shown, a cooking control method for pressure cooking pasta is provided, used in a cooking device 200. The cooking device 200 includes a pot body 202, a heating device 204, and a pressure relief device 206. The heating device 204 is used to heat the pot body 202. The cooking control method includes:

[0075] Step 102: During the heating stage, reduce the operating power of the heating device until the temperature inside the pot rises to the first temperature.

[0076] Step 104: During the pressure cooking stage, control the heating device to continue operating until the pressure inside the pot reaches the target pressure; based on the temperature inside the pot reaching the target temperature corresponding to the target pressure or the duration of the pressure cooking stage being greater than or equal to the first duration, exit the pressure cooking stage and enter the pressure relief stage.

[0077] Step 106: During the pressure relief phase, control the heating device to stop operating and activate the pressure relief device until the pressure relief is completed.

[0078] The target temperature is greater than the first temperature.

[0079] This invention proposes a cooking control method for pressure-cooked noodles. By operating the above cooking control method, cooking equipment such as pressure cookers that can provide a high-temperature and high-pressure cooking environment can be used to cook noodles with the lid closed in cold water, effectively improving the problem of soup overflow during the cooking process. In this process, the user does not need to boil the water before adding the noodles, and the user does not need to participate in the entire noodle cooking process. Therefore, the steps of cooking noodles are simplified, the difficulty of cooking noodles is reduced, and the cooking efficiency of cooking noodles is improved.

[0080] In some embodiments, the temperature inside the pot can be understood as the temperature at the bottom of the pot or the temperature at the top of the pot.

[0081] Specifically, a temperature sensor is installed at the bottom of the pot body to detect the bottom temperature of the pot body, and this bottom temperature is used as the internal temperature of the pot body. Specifically, the pot body has a matching lid, on the side of the lid facing the pot body, where a temperature sensor is installed to detect the top temperature of the pot body, and this top temperature is used as the internal temperature of the pot body.

[0082] The embodiments of the present invention are based on the following principle: specifically, after cold water and flour are added to the pot, the noodles absorb water in the cold water, and the surface of the noodles becomes soft and mushy through water absorption. While the cold water in the pot is heated, as the water temperature rises, the increased water temperature further promotes water absorption by the surface of the noodles, thus cooking them.

[0083] Because the starch in noodles easily detaches and dissolves into the soup, causing the soup to become cloudy, if the heating power remains constant, the soup will swell more vigorously, causing the noodles to rub against each other. This will cause even more starch to detach and dissolve from the noodles, reducing the quality of the cooked noodles. Meanwhile, the soup will become thicker due to the dissolution of more starch, making it more prone to foaming and overflowing when boiling.

[0084] Based on this, by reducing the heating power of the heating device during the heating stage, the amount of foam generated can be effectively reduced, thereby improving the problems of foam and broth overflow during noodle cooking.

[0085] In the above embodiments, the pressure cooking stage can provide a high-pressure, high-temperature cooking environment for the noodles. Under this high-pressure, high-temperature cooking environment, the noodles can be cooked quickly while also becoming more chewy and elastic.

[0086] Specifically, cooking under high pressure and high temperature helps noodles absorb water and gelatinize starch quickly. At the same time, the inside and outside of the noodles can achieve a similar degree of cooking doneness. Since the high pressure and high temperature cooking environment promotes water absorption and cooking of the noodles, the cooking time of the noodles can be shortened, thereby shortening the overall cooking time of the noodles and avoiding excessive gelatinization that would cause the noodles to swell.

[0087] Furthermore, under high pressure and high temperature cooking conditions, the disulfide bonds and hydrogen bonds in the protein of noodles reduce the number of α-helices and increase the number of β-sheets. The β-sheet structure has a strong tensile strength, making the noodles more elastic and chewy when chewed.

[0088] The pressure relief stage can switch the pressure cooking stage after cooking to atmospheric pressure, so that users can turn on the cooking equipment and scoop out the cooked noodles.

[0089] In the above embodiments, two methods are used to switch between the pressure cooking stage and the pressure relief stage. If the temperature inside the pot cannot rise to the target temperature, the duration of the pressure cooking stage can be used to switch stages. In this process, the cooking equipment can be kept in the pressure cooking stage for a long time, thus reducing the chance of noodle cooking failure.

[0090] In some embodiments, the cooking apparatus further includes a body, the body including a receiving cavity for accommodating a pot, and a heating device located within the receiving cavity and disposed opposite to the pot.

[0091] Specifically, the heating device can be a heating plate installed outside the pot body and in contact with the bottom of the pot body.

[0092] Specifically, the heating device may be an electromagnetic heating coil, wherein the electromagnetic heating coil is located inside the body and is adjacent to the side wall and / or bottom wall of the pot body.

[0093] In some embodiments, optionally, during the heating phase, the operating power of the heating device is reduced until the temperature inside the pot rises to a first temperature. This specifically includes: during the first heating phase, controlling the heating device to operate at a first power until the temperature inside the pot rises to a second temperature; exiting the first heating phase and entering the second heating phase based on the temperature inside the pot rising to the second temperature or the duration of the first heating phase being greater than or equal to a second duration; during the second heating phase, controlling the heating device to operate at a second power until the temperature inside the pot rises from the second temperature to the first temperature; wherein the first power is greater than the second power.

[0094] In this embodiment, the heating stage is divided into a first heating stage and a second heating stage. The heating power of the heating device in the first heating stage is greater than that in the second heating stage; that is, the first power is greater than the second power. This design allows the cold water and noodles in the pot to heat up rapidly in a short time, thereby shortening the overall cooking time of the noodles.

[0095] In addition, during the second heating stage, the heating device operates at a lower heating power, which can reduce the intensity of the soup's surging, reduce the amount of friction between the noodles, and reduce the amount of starch that is detached and dissolved from the noodles, thereby ensuring the quality of the cooked noodles. At the same time, it reduces the amount of starch dissolved in the soup, reduces the viscosity, reduces the amount of foam generated during boiling, and makes it less likely for the noodles to overflow during cooking.

[0096] Furthermore, the process of the second temperature rising to the first temperature is a slow process. Therefore, while reducing the intensity of the simmering soup, it allows the starch to fully gelatinize and swell, producing viscosity and making the noodles more chewy and elastic.

[0097] In the above embodiments, the first heating stage and the second heating stage are switched in two ways. If the temperature inside the pot cannot be raised to the second temperature, the duration of the first heating stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the first heating stage for a long time, thus reducing the chance of noodle cooking failure.

[0098] In some embodiments, the second duration can be set according to actual usage needs.

[0099] For example, the second duration is between 2 minutes and 5 minutes.

[0100] In some embodiments, the first power may be the rated power of the heating device, and the second power may be half of the rated power, or other operating power less than half of the rated power.

[0101] For example, if the first power is 1500 watts, then the second power is 600 watts.

[0102] In some embodiments, optionally, the second heating stage is exited and the pressure cooking stage is entered based on the fact that the duration of the second heating stage, which is greater than or equal to the third duration, is based on the temperature inside the pot rising to the first temperature.

[0103] In this embodiment, the second heating stage and the pressure cooking stage are switched in two ways. If the temperature inside the pot cannot rise to the first temperature, the duration of the second heating stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the second heating stage for a long time, thus reducing the chance of noodle cooking failure.

[0104] In some embodiments, the third duration can be set according to actual usage needs.

[0105] For example, the third duration is between 1 minute and 3 minutes.

[0106] In some embodiments, the cooking control method for pressure-cooked pasta may optionally further include: during the second heating phase, while the temperature inside the pot is rising from a third temperature to a first temperature, controlling the pressure relief device to open at least once; and controlling the pressure relief device to close and the heating device to continue operating when the temperature inside the pot reaches the first temperature; wherein the third temperature is greater than or equal to the second temperature.

[0107] In this embodiment, during the heating phase, by controlling the pressure relief device to open at least once, the cold air inside the pot can be discharged outside the pot, so that the temperature inside the pot can be uniform, and the chance of the soup overflowing during the cooking process can also be reduced.

[0108] In addition, by controlling the pressure relief device to close, heat loss during the pressure cooking stage can be reduced, thereby reducing the power consumption of the cooking equipment.

[0109] In some embodiments, the third temperature is optionally 102°C.

[0110] In some embodiments, the second temperature is optionally less than or equal to 85°C; and / or the first temperature is less than or equal to 103°C.

[0111] In this embodiment, the second temperature is not higher than 85°C, thus avoiding excessive gelatinization of the noodles during the heating stage, which would affect the cooking texture of the noodles.

[0112] In addition, by limiting the first temperature to no higher than 103°C, it is possible to avoid heating the noodles to an excessively high temperature during the heating phase, which would cause the noodles and the broth to boil violently, resulting in a large amount of foam and overflow.

[0113] In some embodiments, the target pressure is optionally between 40 kPa and 90 kPa; and / or the target temperature is between 108°C and 117°C; and / or the first duration is between 1 minute and 6 minutes.

[0114] In this embodiment, the target pressure is limited to no less than 40 kPa to avoid the situation where the water absorption efficiency of the noodles is affected by the pressure being too low, while the surface of the noodles is too low-gelatinized and the inside of the noodles is still undercooked. Obviously, the above situation will affect the taste of the noodles.

[0115] By limiting the target pressure to no more than 90 kPa, the limitations of the above cooking control method are eliminated, so that existing cooking equipment can use the above embodiments to cook pasta.

[0116] In some embodiments, when the temperature inside the pot reaches the target temperature, the pressure inside the pot reaches the target pressure.

[0117] In the above embodiments, by limiting the first cooking time to no less than 1 minute, it is possible to prevent the noodles from not being fully cooked during the pressure cooking stage due to insufficient time. At the same time, by limiting the first cooking time to no more than 6 minutes, it is possible to prevent the noodles from losing their elasticity and affecting their taste.

[0118] In some embodiments, optionally, during the pressure relief phase, the heating device is controlled to stop operating, and the pressure relief device is activated until the pressure relief ends. Specifically, this includes: in the first pressure relief phase, the heating device is controlled to stop operating, and the pressure relief device is activated at a first venting rate for a preset duration; based on the temperature inside the pot decreasing from the target temperature to the preset temperature or the duration of the first pressure relief phase being greater than or equal to a fourth duration, the first pressure relief phase is exited, and the second pressure relief phase begins; in the second pressure relief phase, the heating device is controlled to stop operating, and the pressure relief device is activated at a second venting rate until the pressure inside the pot decreases to the target pressure value; wherein, the first venting rate is less than the second venting rate.

[0119] In this embodiment, the pressure relief stage is divided into a first pressure relief stage and a second pressure relief stage. The second exhaust rate used in the two pressure relief stages is different. In the first pressure relief stage, a smaller exhaust rate is used to achieve slow pressure relief. During this process, the pressure inside the pot can be reduced slowly. While reducing the pressure inside the pot, the noodles can also be cooked to ensure that the noodles are thoroughly cooked.

[0120] In the above embodiments, the first pressure relief stage and the second pressure relief stage are switched in two ways. If the temperature inside the pot cannot be reduced to the preset temperature, the duration of the first pressure relief stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the first pressure relief stage for a long time, thus reducing the chance of noodle cooking failure.

[0121] In some embodiments, the fourth duration may optionally be greater than or equal to 2 minutes and less than or equal to 8 minutes; and / or the target pressure value may be zero.

[0122] Optionally, in some embodiments, before the step of controlling the heating device to operate at a first power during the first heating stage, the pot contains starchy ingredients to be cooked and liquid. The cooking control method for pressure cooking pasta further includes: when the moisture content of the starchy ingredients is greater than or equal to 20%, controlling the heating device to operate until the temperature inside the pot rises to a second temperature; when the moisture content of the starchy ingredients is less than 20%, controlling the heating device to operate until the temperature inside the pot rises to a first temperature range for a duration greater than or equal to a fifth duration, and controlling the heating device to continue operating; wherein the first temperature range is lower than the second temperature.

[0123] In this technical solution, different pretreatments can be selected based on the moisture content of the starchy ingredients. Specifically, the moisture content of the starchy ingredients can be obtained based on the user-input function commands. For example, the pressure cooking device includes two function keys: "dry noodles" and "wet noodles." The cooking control device detects that the user selects the "dry noodles" function key, meaning the moisture content of the starchy ingredients to be cooked in the pot is less than 20%. Alternatively, the user selects the "wet noodles" function key, meaning the moisture content of the starchy ingredients to be cooked in the pot is greater than or equal to 20%. For starchy ingredients with a moisture content greater than or equal to 20%, they can be heated directly at a higher power until the temperature inside the pot rises to a second temperature. Combined with the cooking process during the heating phase, this allows the starchy ingredients to avoid violent friction during cooking, enabling the starch to fully gelatinize, swell, and become sticky.

[0124] For starchy ingredients with a moisture content of less than 20%, the cooking control device further issues a "soaking" command, which can reserve a fifth time period to control the operation of the heating device to raise the temperature inside the pot to the first temperature range and maintain it in the first temperature range for a duration greater than or equal to the fifth time period. This allows the starchy ingredients to be fully soaked and soaked in water during this stage, thereby determining the cooking effect and avoiding the situation of being dry, hard, or undercooked.

[0125] Specifically, the starchy ingredients to be cooked can be noodles. Considering the different water content of noodles, noodles can be divided into dry noodles and wet noodles. Among them, the water content of dry noodles is less than 12% to 14%, while wet noodles, namely fresh noodles and fresh wet noodles, have a water content greater than or equal to 20%, such as between 20% and 25%.

[0126] For wet noodles with a moisture content of 20% or more, there is no need to soak them. Therefore, they can be heated directly until the temperature inside the pot rises to the second temperature.

[0127] For dried noodles with a moisture content of less than 20%, a fifth cooking time is reserved to allow starchy ingredients to fully soak and absorb water during this stage, thereby determining the cooking effect.

[0128] In some technical solutions, optionally, the first temperature range is 75°C to 80°C; and / or the fifth duration is between 15 minutes and 30 minutes.

[0129] In one embodiment, such as Figure 3 As shown, the process curve corresponding to the cooking control method is mainly divided into five stages, and the process parameters are shown in Table 1, namely:

[0130] Table 1

[0131]

[0132]

[0133] Specifically, stage 1, also known as the first heating stage in this application, is a heating stage in which the ingredients and soup inside the pot are heated to 85°C by full-power heating before moving to the next stage.

[0134] Stage 2, also known as the second heating stage in this application, primarily serves to buffer and prevent overflow from the first heating stage. During the full-scale heating process in the first stage, the broth in the pot has already become turbulent due to thermal convection, and the starch and alkali from the noodles have dissolved into the broth, causing foam to form. Therefore, the second stage needs to buffer the first stage by reducing the heating power. The power reduction standard is ≤50% of the total cooking power of the product; in this embodiment, 40% is selected.

[0135] Taking hot plate heating products as an example, since the hot plate has the function of heat storage, the power may be reduced to 0 power according to actual needs.

[0136] If the total heating power of the product being implemented using this method is 1500 watts, it will be reduced to 600 watts at this stage. By reducing the power, the temperature will be slowly increased to 103℃. This step also helps to improve the cooking effect of the noodles.

[0137] Specifically, in this embodiment, cold water and noodles are added to the pot together. The noodles absorb water in the cold water, and the surface layer of the noodles becomes soft and mushy, making it extremely easy for the starch to detach and dissolve into the broth, causing the broth to become cloudy. If full-power heating is used at this stage, the broth will swell violently, causing the noodles to rub against each other, resulting in even more starch detachment and dissolution, reducing the quality of the cooked noodles. The broth, due to the increased starch dissolution, becomes thicker and more prone to foaming and overflowing when boiling. Therefore, this stage involves a slow temperature increase from 85℃ to 103℃ to avoid violent friction and allow the starch to fully gelatinize and swell, producing viscosity. This step involves temperature transition; once the pot temperature reaches 103℃, the process moves to the next stage.

[0138] In addition, during this stage, there is a continuous steam venting action when the temperature reaches 100℃-103℃, which removes the cold air from the pot and ensures a uniform temperature inside. Because there is a power reduction setting in this stage, it avoids over-energy surge in the pot and thus prevents overflow. The steam venting action stops when the temperature exceeds 103℃.

[0139] Stage 3, also known as the pressure cooking stage in this application: The pressure cooking stage uses full-power heating to push the temperature inside the pot to the set value, typically set to 108℃-117℃. This temperature corresponds to a pressure of 40kPa-90kPa inside the pot, and this temperature (pressure) is maintained for 1min-6min. This stage can be set to transition between temperature and time, but when the temperature or time reaches the set value, it transitions to the next stage.

[0140] The high-temperature, high-pressure, rapid cooking method used in this stage makes the noodles more resilient and elastic. The principle is that under pressure and high temperature, the noodles absorb water, the starch gelatinizes quickly, and the starch penetrates rapidly, ensuring even cooking throughout the noodles, shortening the cooking time, and preventing over-gelatinization that could cause the noodles to swell. Under high temperature and pressure, some disulfide bonds and hydrogen bonds in the protein decrease α-helices and increase β-sheets. The β-sheet structure has strong tensile strength, making the noodles more elastic and chewy.

[0141] Stage 4, also known as the first pressure relief stage in this application: heating is stopped and pressure relief begins. Since noodles are very prone to overflowing when cooking, this stage adopts a slow pressure relief method, with the pressure relief valve opening time controlled at 10%-30% (i.e., opening for 1-3 seconds every 10 seconds), typically lasting 3-6 minutes.

[0142] As the temperature inside the pot continues to drop slowly during the depressurization process, the noodles inside the pot continue to be cooked. This stage is based on temperature transition, and the transition temperature is 102℃, which means that the temperature inside the pot is 10kPa when the transition to the next stage begins.

[0143] Stage 5, also known as the second pressure relief stage in this application: the pressure relief valve is fully opened to quickly release the remaining pressure in the pot and end the cooking process.

[0144] In one embodiment, an application experiment was conducted using a 1500-watt pressure cooker. 100 grams of pasta and 500 ml of water were placed in the cooker, and the cooking was carried out according to the parameters set in Table 2.

[0145] Table 2

[0146] condition Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 Controlling temperature 85℃ 100℃ 114℃ Valve opening degree 20% Full open Control Time / / 3min / / migration temperature 85℃ 100℃ / / / Migration time 5min 2min 3min 3min /

[0147] There were no overflows or other problems during the cooking process. After cooking, the noodles were smooth, chewy, and elastic, and the soup was relatively clear.

[0148] Specifically, such as Figure 4 As shown, in stage 1, when the moisture content of the starchy ingredients is less than 20%, there is a constant temperature stage before the temperature inside the pot rises to 85°C. During this constant temperature stage, the starchy ingredients are fully soaked and absorb water.

[0149] In one embodiment, such as Figure 5 As shown, the present invention provides a cooking control device 500 for pressure cooking pasta, used in a cooking device including a pot body, a heating device, and a pressure relief device. The heating device is used to heat the pot body. The cooking control device 500 for pressure cooking pasta includes: a first control unit 502, used to control the heating device to reduce its operating power during the heating phase until the temperature inside the pot reaches a first temperature; a second control unit 504, used to control the heating device to continue operating during the pressure cooking phase until the pressure inside the pot reaches a target pressure; based on the temperature inside the pot reaching the target temperature corresponding to the target pressure or the duration of the pressure cooking phase being greater than or equal to a first duration, the pressure cooking phase is exited and the pressure relief phase is entered; a third control unit 506, used to control the heating device to stop operating and the pressure relief device to open during the pressure relief phase until the pressure relief ends; wherein, the target temperature is greater than the first temperature.

[0150] This invention proposes a cooking control device 500 for pressure cooking of noodles. It can use cooking equipment such as pressure cookers that can provide a high-temperature and high-pressure cooking environment to cook noodles with the lid closed in cold water, effectively improving the problem of soup overflow during the cooking process. In this process, the user does not need to boil the water before adding the noodles, and the user does not need to participate in the entire cooking process. Therefore, it simplifies the steps of cooking noodles, reduces the difficulty of cooking noodles, and improves the cooking efficiency of cooking noodles.

[0151] The embodiments of the present invention are based on the following principle: specifically, after cold water and flour are added to the pot, the noodles absorb water in the cold water, and the surface of the noodles becomes soft and mushy through water absorption. While the cold water in the pot is heated, as the water temperature rises, the increased water temperature further promotes water absorption by the surface of the noodles, thus cooking them.

[0152] Because the starch in noodles easily detaches and dissolves into the soup, causing the soup to become cloudy, if the heating power remains constant, the soup will swell more vigorously, causing the noodles to rub against each other. This will cause even more starch to detach and dissolve from the noodles, reducing the quality of the cooked noodles. Meanwhile, the soup will become thicker due to the dissolution of more starch, making it more prone to foaming and overflowing when boiling.

[0153] Based on this, by reducing the heating power of the heating device during the heating stage, the amount of foam generated can be effectively reduced, thereby improving the problems of foam and broth overflow during noodle cooking.

[0154] In the above embodiments, the pressure cooking stage can provide a high-pressure, high-temperature cooking environment for the noodles. Under this high-pressure, high-temperature cooking environment, the noodles can be cooked quickly while also becoming more chewy and elastic.

[0155] Specifically, cooking under high pressure and high temperature helps noodles absorb water and gelatinize starch quickly. At the same time, the inside and outside of the noodles can achieve a similar degree of cooking doneness. Since the high pressure and high temperature cooking environment promotes water absorption and cooking of the noodles, the cooking time of the noodles can be shortened, thereby shortening the overall cooking time of the noodles and avoiding excessive gelatinization that would cause the noodles to swell.

[0156] Furthermore, under high pressure and high temperature cooking conditions, the disulfide bonds and hydrogen bonds in the protein of noodles reduce the number of α-helices and increase the number of β-sheets. The β-sheet structure has a strong tensile strength, making the noodles more elastic and chewy when chewed.

[0157] The pressure relief stage can switch the pressure cooking stage after cooking to atmospheric pressure, so that users can turn on the cooking equipment and scoop out the cooked noodles.

[0158] In the above embodiments, two methods are used to switch between the pressure cooking stage and the pressure relief stage. If the temperature inside the pot cannot rise to the target temperature, the duration of the pressure cooking stage can be used to switch stages. In this process, the cooking equipment can be kept in the pressure cooking stage for a long time, thus reducing the chance of noodle cooking failure.

[0159] In some embodiments, the cooking apparatus further includes a body, the body including a receiving cavity for accommodating a pot, and a heating device located within the receiving cavity and disposed opposite to the pot.

[0160] Specifically, the heating device can be a heating plate installed outside the pot body and in contact with the bottom of the pot body.

[0161] Specifically, the heating device may be an electromagnetic heating coil, wherein the electromagnetic heating coil is located inside the body and is adjacent to the side wall and / or bottom wall of the pot body.

[0162] In some embodiments, optionally, the first control unit 502 is specifically configured to: control the heating device to operate at a first power during a first heating phase until the temperature inside the pot rises to a second temperature; exit the first heating phase and enter the second heating phase based on the temperature inside the pot rising to the second temperature or the duration of the first heating phase being greater than or equal to the second duration; during the second heating phase, control the heating device to operate at a second power until the temperature inside the pot rises from the second temperature to the first temperature; wherein the first power is greater than the second power.

[0163] In this embodiment, the heating stage is divided into a first heating stage and a second heating stage, wherein the heating power of the heating device in the first heating stage is greater than the heating power of the heating device in the second heating stage, that is, the first power is greater than the second power.

[0164] The above design allows the cold water and noodles in the pot to heat up quickly in a short time, thereby shortening the overall cooking time of the noodles.

[0165] In addition, during the second heating stage, the heating device operates at a lower heating power, which can reduce the intensity of the soup's surging, reduce the amount of friction between the noodles, and reduce the amount of starch that is detached and dissolved from the noodles, thereby ensuring the quality of the cooked noodles. At the same time, it reduces the amount of starch dissolved in the soup, reduces the viscosity, reduces the amount of foam generated during boiling, and makes it less likely for the noodles to overflow during cooking.

[0166] Furthermore, the process of the second temperature rising to the first temperature is a slow process. Therefore, while reducing the intensity of the simmering soup, it allows the starch to fully gelatinize and swell, producing viscosity and making the noodles more chewy and elastic.

[0167] In the above embodiments, the first heating stage and the second heating stage are switched in two ways. If the temperature inside the pot cannot be raised to the second temperature, the duration of the first heating stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the first heating stage for a long time, thus reducing the chance of noodle cooking failure.

[0168] In some embodiments, the second duration can be set according to actual usage needs.

[0169] For example, the second duration is between 2 minutes and 5 minutes.

[0170] In some embodiments, the first power may be the rated power of the heating device, and the second power may be half of the rated power, or other operating power less than half of the rated power.

[0171] For example, if the first power is 1500 watts, then the second power is 600 watts.

[0172] In some embodiments, optionally, the first control unit 502 is further configured to: exit the second heating stage and enter the pressure cooking stage based on the fact that the temperature inside the pot rises to the first temperature or the duration of the second heating stage is greater than or equal to the third duration.

[0173] In this embodiment, the second heating stage and the pressure cooking stage are switched in two ways. If the temperature inside the pot cannot rise to the first temperature, the duration of the second heating stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the second heating stage for a long time, thus reducing the chance of noodle cooking failure.

[0174] In some embodiments, the third duration can be set according to actual usage needs.

[0175] For example, the third duration is between 1 minute and 3 minutes.

[0176] In some embodiments, optionally, the first control unit is further configured to: control the pressure relief device to open at least once during the second heating phase, and during the process of the temperature inside the pot rising from the third temperature to the first temperature; control the pressure relief device to close and control the heating device to continue operating when the temperature inside the pot reaches the first temperature; wherein the third temperature is greater than or equal to the second temperature.

[0177] In this embodiment, during the heating phase, by controlling the pressure relief device to open at least once, the cold air inside the pot can be discharged outside the pot, so that the temperature inside the pot can be uniform, and the chance of the soup overflowing during the cooking process can also be reduced.

[0178] Specifically, when the temperature of the food inside the pot is greater than or equal to the third temperature, the pressure relief device is activated at least once; when the temperature of the food inside the pot is detected to rise to the first temperature, the pressure relief device is deactivated.

[0179] In addition, by controlling the pressure relief device to close, heat loss during the pressure cooking stage can be reduced, thereby reducing the power consumption of the cooking equipment.

[0180] In some embodiments, the third temperature is optionally 102°C.

[0181] In some embodiments, the second temperature is optionally less than or equal to 85°C; and / or the first temperature is less than or equal to 103°C.

[0182] In this embodiment, the second temperature is not higher than 85°C, thus avoiding excessive gelatinization of the noodles during the heating stage, which would affect the cooking texture of the noodles.

[0183] In addition, by limiting the first temperature to no higher than 103°C, it is possible to avoid heating the noodles to an excessively high temperature during the heating phase, which would cause the noodles and the broth to boil violently, resulting in a large amount of foam and overflow.

[0184] In some embodiments, the target pressure is optionally between 40 kPa and 90 kPa; and / or the target temperature is between 108°C and 117°C; and / or the first duration is between 1 minute and 6 minutes.

[0185] In this embodiment, the target pressure is limited to no less than 40 kPa to avoid the situation where the water absorption efficiency of the noodles is affected by the pressure being too low, while the surface of the noodles is too low-gelatinized and the inside of the noodles is still undercooked. Obviously, the above situation will affect the taste of the noodles.

[0186] By limiting the target pressure to no more than 90 kPa, the limitations of the above cooking control method are eliminated, so that existing cooking equipment can use the above embodiments to cook pasta.

[0187] In some embodiments, when the temperature inside the pot reaches the target temperature, the pressure inside the pot reaches the target pressure.

[0188] In the above embodiments, by limiting the first cooking time to no less than 1 minute, it is possible to prevent the noodles from not being fully cooked during the pressure cooking stage due to insufficient time. At the same time, by limiting the first cooking time to no more than 6 minutes, it is possible to prevent the noodles from losing their elasticity and affecting their taste.

[0189] In some embodiments, optionally, the third control unit 506 is specifically configured to: control the heating device to stop operating during the first pressure relief phase, and open the pressure relief device at a first venting rate for a preset duration; based on the temperature inside the pot decreasing from the target temperature to the preset temperature or the duration of the first pressure relief phase being greater than or equal to a fourth duration, exit the first pressure relief phase and enter the second pressure relief phase; during the second pressure relief phase, control the heating device to stop operating, and open the pressure relief device at a second venting rate until the pressure inside the pot decreases to the target pressure value; wherein, the first venting rate is less than the second venting rate.

[0190] In this embodiment, the pressure relief stage is divided into a first pressure relief stage and a second pressure relief stage. The second exhaust rate used in the two pressure relief stages is different. In the first pressure relief stage, a smaller exhaust rate is used to achieve slow pressure relief. During this process, the pressure inside the pot can be reduced slowly. While reducing the pressure inside the pot, the noodles can also be cooked to ensure that the noodles are thoroughly cooked.

[0191] In the above embodiments, the first pressure relief stage and the second pressure relief stage are switched in two ways. If the temperature inside the pot cannot be reduced to the preset temperature, the duration of the first pressure relief stage can be used to switch stages. In this process, the cooking equipment can be prevented from running in the first pressure relief stage for a long time, thus reducing the chance of noodle cooking failure.

[0192] In some embodiments, the fourth duration may optionally be greater than or equal to 2 minutes and less than or equal to 8 minutes; and / or the target pressure value may be zero.

[0193] In some embodiments, optionally, the pot includes starchy food to be cooked and liquid. The first control unit is further configured to control the heating device to operate when the moisture content of the starchy food is greater than or equal to 20%, until the temperature inside the pot rises to a second temperature; and to control the heating device to operate when the moisture content of the starchy food is less than 20%, until the temperature inside the pot rises to a first temperature range for a duration greater than or equal to a fifth duration, and then control the heating device to continue operating; wherein the first temperature range is lower than the second temperature.

[0194] In this embodiment, different pretreatments can be selected according to the moisture content of the starch-containing ingredients. Specifically, for starch-containing ingredients with a moisture content greater than or equal to 20%, they can be heated directly at a higher power until the temperature inside the pot rises to the second temperature. Combined with the cooking process during the heating stage, the starch-containing ingredients can avoid violent friction during the cooking process, allowing the starch to fully gelatinize and swell to produce stickiness.

[0195] For starchy ingredients with a moisture content of less than 20%, a fifth cooking time can be reserved to allow the starchy ingredients to fully soak and absorb water during this stage, thereby determining the cooking effect.

[0196] In some embodiments, the first temperature range is optionally 75°C to 80°C; and / or the fifth duration is between 15 minutes and 30 minutes.

[0197] In one embodiment, such as Figure 6 As shown, the present invention provides a cooking control device 600 for pressure cooking pasta, including a processor 602 and a memory 604. The memory 604 stores programs or instructions that can be executed on the processor 602. When the program or instructions are executed by the processor 602, they implement the steps of the pressure cooking control method for pasta as described above.

[0198] The memory 604 can be used to store software programs and various data. The memory 604 mainly includes a first storage area for storing programs or instructions and a second storage area for storing data. The first storage area can store the operating system, application programs or instructions required for at least one function (such as sound playback function, image playback function, etc.). Furthermore, the memory 604 can include volatile memory or non-volatile memory, or both. The non-volatile memory can be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), or flash memory. Volatile memory can be random access memory (RAM), static random access memory (SRAM), dynamic random access memory (DRAM), synchronous dynamic random access memory (SDRAM), double data rate synchronous dynamic random access memory (DDRSDRAM), enhanced synchronous dynamic random access memory (ESDRAM), synchronous link dynamic random access memory (SLDRAM), and direct memory bus RAM (DRRAM). The memory in the embodiments of this application includes, but is not limited to, these and any other suitable types of memory.

[0199] In one embodiment, the present invention provides a readable storage medium storing a program or instructions that, when executed by a processor, implement the steps of a cooking control method for pressure-cooked pasta as described above.

[0200] In one embodiment, the present invention provides a cooking apparatus comprising: a cooking control device for pressure cooking pasta as described above; and / or a readable storage medium as described above.

[0201] In one embodiment, the cooking device includes one of the following: an electric pressure cooker, a rice cooker, or an electric saucepan with pressure cooking capabilities.

[0202] Among them, the cooking equipment includes pressure cooking appliances with pot temperature detection and pot bottom temperature detection.

[0203] The terms "first" and "second" in the specification and claims of this application may explicitly or implicitly include one or more of the features. In the textual description of this invention, unless otherwise stated, "a plurality of" means two or more. Furthermore, in the specification and claims, "and / or" indicates at least one of the connected objects, and the character " / " generally indicates that the preceding and following objects are in an "or" relationship.

[0204] In the textual description of this invention, it is understood that, unless explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal communication between two components. Those skilled in the art will understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0205] In the claims, description, and accompanying drawings of this invention, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In the claims, description, and accompanying drawings of this invention, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0206] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A cooking control method for pressure-cooked pasta, used in cooking equipment, characterized in that, The cooking equipment includes a pot body, a heating device, and a pressure relief device. The heating device is used to heat the pot body. The cooking control method includes: During the heating phase, the operating power of the heating device is reduced until the temperature inside the pot rises to the first temperature. During the pressure cooking stage, the heating device is controlled to continue operating until the pressure inside the pot reaches the target pressure. If the temperature inside the pot reaches the target temperature corresponding to the target pressure or the duration of the pressure cooking stage is greater than or equal to the first duration, the pressure cooking stage ends and the pressure relief stage begins. During the pressure relief phase, the heating device is stopped and the pressure relief device is activated until the pressure relief is completed. The target temperature is greater than the first temperature.

2. The cooking control method for pressure-cooked pasta according to claim 1, characterized in that, During the heating phase, controlling the operation of the heating device to reduce its operating power until the temperature inside the pot rises to the first temperature specifically includes: During the first heating stage, the heating device is controlled to operate at a first power until the temperature inside the pot rises to a second temperature. Based on the temperature inside the pot rising to the second temperature or the duration of the first heating phase being greater than or equal to the second duration, the first heating phase ends and the second heating phase begins. During the second heating stage, the heating device is controlled to operate at a second power until the temperature inside the pot rises from the second temperature to the first temperature. Wherein, the first power is greater than the second power.

3. The cooking control method for pressure-cooked pasta according to claim 2, characterized in that, Based on the temperature inside the pot rising to the first temperature or the duration of the second heating stage being greater than or equal to the third duration, the second heating stage is exited, and the pressure cooking stage is entered.

4. The cooking control method for pressure-cooked pasta according to claim 2, characterized in that, The cooking control method for pressure-cooked pasta also includes: During the second heating stage, and as the temperature inside the pot rises from the third temperature to the first temperature, the pressure relief device is controlled to open at least once. When the temperature inside the pot reaches the first temperature, the pressure relief device is shut off, and the heating device continues to operate. Wherein, the third temperature is greater than or equal to the second temperature.

5. The cooking control method for pressure-cooked pasta according to claim 2, characterized in that, The second temperature is less than or equal to 85°C; and / or The first temperature is less than or equal to 103°C.

6. The cooking control method for pressure-cooked pasta according to any one of claims 1 to 5, characterized in that, The target pressure is between 40 kPa and 90 kPa; and / or The target temperature is between 108°C and 117°C; and / or The first duration is between 1 minute and 6 minutes.

7. The cooking control method for pressure-cooked pasta according to any one of claims 1 to 5, characterized in that, During the pressure relief phase, the heating device is stopped and the pressure relief device is activated until the pressure relief is completed, specifically including: During the first depressurization phase, the heating device is controlled to stop operating, and the depressurization device is opened for a preset duration at a first exhaust rate; Based on the temperature inside the pot decreasing from the target temperature to the preset temperature or the duration of the first pressure relief phase being greater than or equal to the fourth duration, the first pressure relief phase is exited and the second pressure relief phase is entered. During the second pressure relief phase, the heating device is controlled to stop operating, and the pressure relief device is opened at a second venting rate until the pressure inside the pot is reduced to the target pressure value. Wherein, the first exhaust rate is less than the second exhaust rate.

8. The cooking control method for pressure-cooked pasta according to any one of claims 2 to 5, characterized in that, Before the step of controlling the heating device to operate at a first power during the first heating stage, the pot contains starchy ingredients to be cooked and liquid, and the cooking control method further includes: When the moisture content of the starchy food is greater than or equal to 20%, the heating device is controlled to operate until the temperature inside the pot rises to the second temperature; When the moisture content of the starchy food is less than 20%, the heating device is controlled to operate until the temperature inside the pot rises to a level that is greater than or equal to a fifth duration in the first temperature range, at which point the heating device is controlled to continue operating; wherein the first temperature range is lower than the second temperature.

9. A cooking control device for pressure cooking pasta, used in cooking equipment, characterized in that, The cooking equipment includes a pot body, a heating device, and a pressure relief device. The heating device is used to heat the pot body. The cooking control device for pressure cooking pasta includes: The first control unit is used to control the heating device to reduce its operating power during the heating phase until the temperature inside the pot rises to the first temperature. The second control unit is used to control the heating device to continue operating during the pressure cooking stage until the pressure inside the pot reaches the target pressure. If the temperature inside the pot reaches the target temperature corresponding to the target pressure or the duration of the pressure cooking stage is greater than or equal to the first duration, the pressure cooking stage ends and the pressure relief stage begins. The third control unit is used to control the heating device to stop operating and the pressure relief device to open during the pressure relief phase until the pressure relief is completed. The target temperature is greater than the first temperature.

10. A cooking control device for pressure cooking pasta, characterized in that, It includes a processor and a memory, the memory storing a program or instructions that can run on the processor, the program or instructions being executed by the processor to implement the steps of the cooking control method for pressure cooking pasta as described in any one of claims 1 to 8.

11. A readable storage medium, characterized in that, The readable storage medium stores a program or instructions that, when executed by a processor, implement the steps of the cooking control method for pressure-cooked pasta as described in any one of claims 1 to 8.

12. A cooking device, characterized in that, include: Cooking control device for pressure cooking pasta as described in claim 9 or 10; and / or The readable storage medium as described in claim 11.

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