Control method and device of cooking utensil, cooking utensil and storage medium

Abstract

The application provides a cooking utensil control method and device, a cooking utensil and a storage medium. The cooking utensil comprises a cooking cavity and an air inlet assembly. The cooking utensil control method comprises the following steps: determining a working phase of the cooking utensil, wherein the working phase comprises a temperature rising phase, a pressure maintaining phase and a pressure releasing phase; and controlling the air inlet assembly to ventilate the cooking cavity at a preset time interval according to the working phase. If the air inlet assembly is controlled to ventilate the cooking cavity in the pressure maintaining phase, the cooking utensil comprises at least one exhaust operation. The application ventilates the cooking cavity with the air inlet assembly, so that the pressure valve is pushed to open when the pressure is greater than the corresponding limit of the pressure valve, overpressure boiling is generated, the medium in the cooking cavity can be boiled in the pressure stewing process, and problems such as soup oil separation, poor juice collection and taste effect, meat smell dispersion, and poor overall appearance color and luster are avoided.

Description

Technical Field

[0001] This invention relates to the field of home appliance technology, and more specifically, to a control method and device for a cooking appliance, the cooking appliance itself, and a storage medium. Background Technology

[0002] In related technologies, when using cooking utensils to prepare ingredients with little or no water, such as when stewing in a pressure cooker, especially when a separate pressure cooker does not have a solenoid valve to control the venting, it is difficult to achieve a large boil in the cavity of the ingredients and broth during the pressure holding stage. This can lead to insufficient flavor in the stewing process. Alternatively, during the final reduction stage, inaccurate temperature control at the bottom of the cavity can easily cause the bottom to burn or char, affecting the cooking experience and being detrimental to health. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] Therefore, the first aspect of the present invention proposes a method for controlling a cooking appliance.

[0005] A second aspect of the invention provides a control device for a cooking appliance.

[0006] A third aspect of the invention provides a cooking utensil.

[0007] A fourth aspect of the present invention provides a storage medium.

[0008] In view of this, according to a first aspect of the present invention, a method for controlling a cooking appliance is provided, wherein the cooking appliance includes a cooking chamber and an air intake assembly; the method for controlling the cooking appliance includes: determining the working stages of the cooking appliance, wherein the working stages include: a heating stage, a pressure holding stage, and a pressure releasing stage; controlling the air intake assembly to ventilate the cooking chamber at preset time intervals according to the working stages, wherein when the air intake assembly is controlled to ventilate the cooking chamber during the pressure holding stage, the cooking appliance includes at least one venting operation.

[0009] The present invention provides a control method for a cooking appliance, wherein the cooking appliance includes a cooking cavity and an air intake component, wherein the air intake component is connected to the cooking cavity and is capable of supplying air into the cooking cavity. The control method includes: firstly, determining the current operating stage of the cooking appliance. The operating stage can be divided into a heating stage, a pressure holding stage, and a pressure release stage. Then, according to different operating stages, the air intake component is controlled to supply air to the cooking cavity at different preset time intervals, i.e., the operating stage corresponds to the preset time interval. Controlling the air intake component to supply air to the cooking cavity at preset time intervals means supplying air to the cooking cavity once every preset time interval, and the duration of the air supply can also be a preset time. After the air intake component supplies air to the cooking cavity, the time required for the pressure inside the cooking cavity to increase to the corresponding limit pressure of the pressure valve is less than the preset time. The corresponding limit pressure of the pressure valve refers to the pressure inside the cooking cavity when the pressure valve is lifted. During the pressure holding stage, when the air intake component is controlled to supply air to the cooking cavity, the cooking appliance performs at least one venting operation. This invention increases the pressure within the cooking chamber by controlling the air intake assembly to allow air to flow into the chamber, thus inducing internal boiling during the pressure-holding stage while preventing scorching. By introducing gas into the cooking chamber during cooking, the partial pressure of the gas inside increases, thereby raising the total pressure within the chamber. When the total pressure exceeds the pressure limit of the pressure valve, the valve is activated, breaking the sealed environment. Simultaneously, because the pressure inside the chamber is higher than the external atmospheric pressure, venting occurs, causing a rapid drop in temperature above the liquid surface. Since the water temperature decreases more slowly, boiling occurs. After venting stops and venting is completed, the pressure in the cooking chamber decreases until it falls below the pressure limit of the pressure valve. The pressure valve then closes, the internal temperature gradually stabilizes, boiling stops, and a sealed static environment is restored within the chamber. Venting is then resumed, and boiling occurs again. This cycle allows for different overpressure boiling control schemes. This invention increases the total pressure within the cooking cavity by introducing gas, thereby indirectly achieving automatic venting and boiling within the weight limit of the pressure valve. This avoids problems such as oil-soup separation, poor sauce reduction and flavor absorption, unpleasant meaty odors, and unappealing overall color.

[0010] The control method for the cooking appliance according to the present invention may also have the following technical features:

[0011] In some technical solutions, optionally, the step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes: obtaining the cavity temperature of the cooking cavity when the working stage is the heating stage; and controlling the air intake component to ventilate the cooking cavity at the first preset time interval when the cavity temperature is greater than a first preset temperature.

[0012] In this technical solution, the step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes: when the working stage is the heating stage, acquiring the temperature of the cooking cavity; when the temperature of the cooking cavity is greater than a first preset temperature, controlling the air intake component to ventilate the cooking cavity at the first preset time interval. By ventilating during the heating stage of the cooking process, locally accumulated heat can be dispersed and transferred to other locations, improving the overall heat uniformity within the cooking cavity.

[0013] In some technical solutions, optionally, the step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes: determining the preset time interval based on the working time of the cooking appliance.

[0014] In this technical solution, the step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes: determining the preset time interval based on the working time of the cooking appliance; that is, the preset time interval is not fixed but changes continuously with the working time of the cooking appliance, so that the ventilation duration of the air intake component is different in different cooking stages, thereby improving the cooking effect. In some technical solutions, optionally, the pressure holding stage includes a first pressure holding stage and a second pressure holding stage. The step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes: when the working stage is the first pressure holding stage, controlling the air intake component to ventilate the cooking cavity at a second preset time interval; when the working stage is the second pressure holding stage, controlling the air intake component to ventilate the cooking cavity at a third preset time interval; wherein the second preset time interval is less than the third preset time interval, and / or, the total ventilation duration in the first pressure holding stage is greater than the total ventilation duration in the second pressure holding stage.

[0015] In this technical solution, the step of controlling the air intake component to ventilate the cooking chamber at preset time intervals according to the working stage includes: When the working stage is the pressure holding stage, the water temperature in the cooking chamber is higher than that of the food. Heat is transferred to the center of the food through the water. However, because the surface temperature rises quickly, the protein denatures and shrinks earlier, forming a dense surface layer that hinders heat transfer. Especially under static conditions of pressure holding without venting, the cooking time needs to be longer. Therefore, it is necessary to ventilate the cooking chamber during the pressure holding stage to achieve overpressure boiling, which allows the liquid in the chamber to boil and churn. Boiling forms bubbles, and their movement drives the liquid flow, making the temperature field more uniform. It also increases the contact surface between the liquid and the food, improves heat transfer efficiency, and helps accelerate the rate of mass exchange, promoting the penetration of sauce into the fiber and aiding in flavor absorption. The pressure-holding phase includes a first pressure-holding phase and a second pressure-holding phase. During the first pressure-holding phase, the air intake component ventilates the cooking chamber at a second preset time interval. During the second pressure-holding phase, the air intake component ventilates the cooking chamber at a third preset time interval. The second preset time interval is shorter than the third preset time interval, and / or the total ventilation duration during the first pressure-holding phase is greater than the total ventilation duration during the second pressure-holding phase. In other words, the ventilation frequency during the first pressure-holding phase is greater than the ventilation frequency during the second pressure-holding phase, and the duration of ventilation during the first pressure-holding phase is also greater than the duration of ventilation during the second pressure-holding phase. By performing long-duration, high-frequency ventilation overpressure boiling during the first pressure-holding phase, the cooking time of the food can be accelerated, reducing the problem of severe juice loss in meat and vegetables caused by prolonged cooking. By performing short-duration, low-frequency ventilation overpressure boiling during the second pressure-holding phase, the damage to the dissolved nutrients from strong disturbances is reduced, thus preserving nutrients.

[0016] In some technical solutions, optionally, before the step of controlling the air intake component to ventilate the cooking cavity according to a second preset time interval when the working stage is the first pressure holding stage, the method includes: obtaining the first working time of the cooking appliance and / or the amount of gas in the cooking cavity; determining whether the working stage is the first pressure holding stage or the working stage is the second pressure holding stage based on the first working time and / or the amount of gas.

[0017] In this technical solution, before the step of controlling the air intake component to ventilate the cooking chamber according to the second preset time interval when the working stage is the first pressure holding stage, the method includes: obtaining the first working time of the cooking appliance and / or the amount of gas in the cooking chamber. It can be understood that the first working time of the cooking appliance refers to the continuous working time calculated from the time the cooking appliance responds to the cooking command and starts cooking. The pressure-holding stage is the main stage of food cooking. During this stage, due to the high temperature, the water in the cooking cavity gradually turns into steam. As the pressure-holding stage progresses, the amount of gas in the cooking cavity gradually increases. Therefore, by obtaining the first working time and / or the amount of gas in the cooking cavity, it is possible to more accurately determine whether the current working stage is the first or second pressure-holding stage. That is, the early and late stages of the pressure-holding stage can be determined based on the first working time, the amount of gas in the cooking cavity, or both. Furthermore, different preset time intervals can be used to control the operation of the air intake component during the early and late stages of the pressure-holding stage, which helps to accelerate the rate of material exchange, promote the penetration of sauce into the fiber, and help with flavor absorption.

[0018] In some technical solutions, optionally, the depressurization stage includes: a first depressurization stage and a second depressurization stage. The step of controlling the air intake component to ventilate the cooking cavity according to a preset time interval based on the working stage includes: when the working stage is the first depressurization stage, controlling the air intake component to ventilate the cooking cavity according to a fourth preset time interval; when the working stage is the second depressurization stage, controlling the air intake component to ventilate the cooking cavity according to a fifth preset time interval; wherein the fourth preset time interval is less than the fifth preset time interval, and / or, the total ventilation duration during the first depressurization stage is greater than the total ventilation duration during the second depressurization stage.

[0019] In this technical solution, the pressure relief stage includes a first pressure relief stage and a second pressure relief stage. The step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes: when the working stage is the first pressure relief stage, controlling the air intake component to ventilate the cooking cavity at a fourth preset time interval; when the working stage is the second pressure relief stage, controlling the air intake component to ventilate the cooking cavity at a fifth preset time interval, wherein the fourth preset time interval is less than the fifth preset time interval and / or the total ventilation time in the first pressure relief stage is greater than the total ventilation time in the second pressure relief stage. The pressure relief stage can be understood as a sauce reduction stage. The main purpose of sauce reduction is to allow water to evaporate quickly, making the sauce thicker, enhancing the flavor intensity, and allowing it to swirl and coat the food surface, improving the visual appeal. For conventional pressure cooking appliances that cannot automatically release air, the lack of boiling and sauce reduction leaves too much liquid remaining in the cavity, diluting the flavor and appearance of the food, and resulting in a strong watery smell when the lid is opened. In this invention, by ventilating during the sauce reduction stage, boiling occurs within the cooking cavity, thereby enhancing the color and aroma of the food. In this invention, the frequency of ventilation during the first depressurization stage is greater than that during the second depressurization stage, and the duration of ventilation during the first depressurization stage is also greater than that during the second depressurization stage. This results in high pressure and temperature within the cavity during the early stage of depressurization, increasing the boiling volume through ventilation, rapidly reducing the sauce and achieving a coating, while simultaneously lowering the cavity temperature to achieve rapid pressure reduction. During the later stage of depressurization, the cavity pressure and temperature are low; continued high boiling can easily cause the sauce at the bottom of the food to dry out and caramelize, and reducing the ventilation volume can prevent the gas pressure from increasing again and making it impossible to open the lid. In some technical solutions, optionally, before controlling the air intake component to ventilate the cooking cavity according to a fourth preset time interval when the working stage is the first depressurization stage, the following steps are included: obtaining the second working time of the cooking appliance and / or the pressure within the cooking cavity; determining whether the working stage is the first depressurization stage or the second depressurization stage based on the second working time and / or pressure.

[0020] In this technical solution, before the step of controlling the air intake component to ventilate the cooking chamber according to a fourth preset time interval when the working stage is the first pressure relief stage, the method includes: acquiring the second working time of the cooking appliance and / or the pressure inside the cooking chamber. It is understood that the pressure relief stage mainly releases the pressure inside the cooking chamber, therefore the pressure inside the cooking chamber gradually decreases as the pressure relief stage progresses. Therefore, it is possible to accurately determine whether the current working stage is the first or second pressure relief stage based on the second working time of the cooking appliance and / or the pressure inside the cooking chamber.

[0021] Optionally, in some technical solutions, the cooking appliance also includes an exhaust component. When the air intake component is controlled to ventilate the cooking cavity during the pressure holding phase, the cooking appliance includes at least one exhaust operation step, including: controlling the exhaust component to ventilate the cooking cavity at preset time intervals, wherein the working time of the cooking appliance after each preset time interval is less than the working time of the exhaust component to ventilate the cooking cavity.

[0022] In this technical solution, the cooking appliance also includes an exhaust component. During the pressure-holding phase, when the air intake component is controlled to ventilate the cooking chamber, the cooking appliance includes at least one exhaust operation step, including: controlling the exhaust component to also exhaust air from the cooking chamber at preset time intervals. The preset time interval for the exhaust component may be the same as or different from the preset time interval for the air intake component. Simultaneously, after each preset time interval elapses during the cooking appliance's operating time, the time during which the air intake component vents air from the cooking chamber is less than the time during which the exhaust component begins venting air from the cooking chamber. That is, during the pressure-holding phase, in the operating cycles of the air intake and exhaust components, the opening time of the air intake component is at least no earlier than the opening time of the exhaust component. In some technical solutions, optionally, the step of determining the operating stage of the cooking appliance includes: obtaining a third operating time of the cooking appliance; and determining the operating stage of the cooking appliance based on the third operating time.

[0023] In this technical solution, the steps for determining the working stage of the cooking appliance include: firstly, obtaining the third working time of the cooking appliance, that is, determining how long the cooking appliance has been working from the start to the present; then, determining the working stage of the cooking appliance based on the third working time, namely, the heating stage, the pressure holding stage, and the pressure releasing stage, which are carried out according to the set time. By determining the current working stage of the cooking appliance based on its working time, the accuracy of control is ensured.

[0024] In some technical solutions, the control method of the cooking appliance may optionally include: when the air intake component is controlled to ventilate the cooking chamber during the heating phase, the cooking appliance includes at least one venting operation.

[0025] In this technical solution, the control method of the cooking appliance also includes: when controlling the air intake component to ventilate the cooking cavity during the heating phase, the cooking appliance includes at least one venting operation. That is, at least one venting operation is performed during the pressurization phase. When the cooking appliance includes a venting component, ventilation can be performed by controlling the venting component during the pressurization phase. When the cooking appliance does not have a venting component and only has a pressure float, during the heating phase, when the pressure inside the cavity is lower than a certain threshold, the pressure float will be in an un-lifted state, and a sealed cavity has not yet been formed. Ventilating the cavity will cause the cold air above the liquid surface to be squeezed out from the venting port of the pressure float in the top cover. Since only the bottom is heated, there is a certain temperature difference in the cavity during the heating phase (the upper layer of food is colder, or the cold air in the upper layer of the cavity is not ventilated in time), resulting in uneven heating of the food. Blowing gas into the cavity can disperse the locally accumulated heat and transfer it to various positions, thereby improving the overall heat uniformity of the cavity. Simultaneously, ventilation and exhaust during the heating phase allow for the rapid removal of cold air from the upper layer of the cavity. When the top cover includes a temperature sensor for measuring the temperature inside the cavity, it improves the accuracy of temperature measurement. Furthermore, simultaneous ventilation and exhaust during the heating phase creates an airflow channel in the upper layer of the cavity, accelerating gas exchange, removing unpleasant odors from food before cooking, and enhancing aroma and flavor.

[0026] According to a second aspect of the present invention, a control device for a cooking appliance is provided, the cooking appliance including a cooking chamber and an air intake assembly; the control device for the cooking appliance includes: a first determining module, the first determining module being used to determine the working stages of the cooking appliance, wherein the working stages include: a heating stage, a pressure holding stage, and a pressure releasing stage; and a first processing module, the first processing module being used to control the air intake assembly to ventilate the cooking chamber at preset time intervals according to the working stages, wherein when the air intake assembly is controlled to ventilate the cooking chamber during the pressure holding stage, the cooking appliance includes at least one venting operation.

[0027] The present invention provides a control device for a cooking appliance, wherein the cooking appliance includes a cooking chamber and an air intake component, wherein the air intake component is connected to the cooking chamber and is capable of supplying air into the cooking chamber. The control device for the cooking appliance includes a first determining module and a first processing module. Firstly, the first determining module determines the current working stage of the cooking appliance. The working stage can be divided into a heating stage, a pressure holding stage, and a pressure release stage. Then, the first processing module controls the air intake component to supply air to the cooking chamber at different preset time intervals according to different working stages, i.e., the working stage corresponds to the preset time interval. Controlling the air intake component to supply air to the cooking chamber at preset time intervals means supplying air to the cooking chamber once every preset time interval, and the duration of the air supply can also be a preset time. After the air intake component supplies air to the cooking chamber, the time required for the pressure in the cooking chamber to increase to the corresponding limit pressure of the pressure valve is less than the preset time. The corresponding limit pressure of the pressure valve refers to the pressure in the cooking chamber when the pressure valve is lifted. During the pressure holding stage, when the air intake component is controlled to supply air to the cooking chamber, the cooking appliance performs at least one venting operation. This invention increases the pressure within the cooking chamber by controlling the air intake assembly to allow air to flow into the chamber, thus inducing internal boiling during the pressure-holding stage while preventing scorching. By introducing gas into the cooking chamber during cooking, the partial pressure of the gas inside increases, thereby raising the total pressure within the chamber. When the total pressure exceeds the pressure limit of the pressure valve, the valve is activated, breaking the sealed environment. Simultaneously, because the pressure inside the chamber is higher than the external atmospheric pressure, venting occurs, causing a rapid drop in temperature above the liquid surface. Since the water temperature decreases more slowly, boiling occurs. After venting stops and venting is completed, the pressure in the cooking chamber decreases until it falls below the pressure limit of the pressure valve. The pressure valve then closes, the internal temperature gradually stabilizes, boiling stops, and a sealed static environment is restored within the chamber. Venting is then resumed, and boiling occurs again. This cycle allows for different overpressure boiling control schemes. This invention increases the total pressure within the cooking cavity by introducing gas, thereby indirectly achieving automatic venting and boiling within the weight limit of the pressure valve. This avoids problems such as oil-soup separation, poor sauce reduction and flavor absorption, unpleasant meaty odors, and unappealing overall color.

[0028] According to a third aspect of the present invention, a cooking appliance is provided, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the steps of the cooking appliance control method as described above.

[0029] The cooking appliance provided by the present invention, when the processor executes the computer program, implements the steps of the control method of the cooking appliance described above, and can achieve the technical effects of any of the above technical solutions, which will not be repeated here.

[0030] According to a fourth aspect of the invention, a storage medium is provided on which a computer program is stored, which, when executed by a processor, implements the steps of the control method for a cooking appliance as described above.

[0031] The storage medium provided by this invention, when the computer program is executed by the processor, implements the steps of the control method of the cooking appliance described above, and can achieve the technical effects of any of the above technical solutions, which will not be elaborated here.

[0032] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0033] 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:

[0034] Figure 1 A schematic diagram of the structure of a cooking appliance according to an embodiment of the present invention is shown;

[0035] Figure 2 A flowchart illustrating a method for controlling a cooking appliance according to an embodiment of the present invention is shown.

[0036] Figure 3 This is a schematic flowchart illustrating one of the steps in the control method of a cooking appliance according to an embodiment of the present invention, which involves controlling the air intake component to ventilate the cooking chamber at preset time intervals according to the working stage.

[0037] Figure 4 The second flowchart illustrates the step of controlling the air intake component to ventilate the cooking chamber according to a preset time interval in the control method of a cooking appliance according to an embodiment of the present invention.

[0038] Figure 5 This is a flowchart illustrating the step before the control method of a cooking appliance according to an embodiment of the present invention, when the working stage is a first pressure holding stage, the step of controlling the air intake component to ventilate the cooking cavity at a second preset time interval.

[0039] Figure 6 The third flowchart illustrates the step of controlling the air intake component to ventilate the cooking chamber according to a preset time interval in the control method of a cooking appliance according to an embodiment of the present invention.

[0040] Figure 7This is a schematic flowchart illustrating the step before the control method of a cooking appliance according to an embodiment of the present invention, when the working stage is the first depressurization stage, the step of controlling the air intake component to ventilate the cooking cavity at a fourth preset time interval.

[0041] Figure 8 A flowchart illustrating the steps of determining the working stage of a cooking appliance in a control method for a cooking appliance according to an embodiment of the present invention is shown.

[0042] Figure 9 One of the schematic diagrams of a cooking process according to an embodiment of the present invention is shown;

[0043] Figure 10 A second schematic diagram of a cooking process according to an embodiment of the present invention is shown;

[0044] Figure 11 A third schematic diagram of a cooking process according to an embodiment of the present invention is shown;

[0045] Figure 12 A fourth schematic diagram of a cooking process according to an embodiment of the present invention is shown;

[0046] Figure 13 Fifth of the schematic diagrams illustrating a cooking process according to an embodiment of the present invention;

[0047] Figure 14 A schematic block diagram of a control device for a cooking appliance according to an embodiment of the present invention is shown;

[0048] Figure 15 A schematic block diagram of a cooking appliance according to an embodiment of the present invention is shown;

[0049] in, Figure 1 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0050] 10 Cooking appliance, 102 Air inlet, 104 Air inlet assembly, 106 Heating device, 108 Vent pipe, 110 Cooking cavity, 112 Exhaust assembly, 114 Pressure valve, 116 Top cover, 118 Water. Detailed Implementation

[0051] To better understand the above-mentioned objectives, 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 of the present invention and the features thereof can be combined with each other.

[0052] 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.

[0053] Figure 1 A schematic diagram of the structure of a cooking appliance according to an embodiment of the present invention is shown; as follows: Figure 1 As shown, the cooking appliance 10 provided by the present invention mainly includes: an air inlet 102, an air intake assembly 104, a heating device 106, a ventilation pipe 108, a cooking chamber 110, an exhaust assembly 112, a pressure valve 114, a top cover 116, and water 118. Wherein, the air inlet 102 is an inlet for external gas. The air intake assembly 104 is capable of drawing in external gas. The heating device 106 heats the drawn-in gas. The ventilation pipe 108 is a pipe for transporting gas. The cooking chamber 110 is used to hold food. The exhaust assembly 112 exhausts gas from the chamber. The pressure valve 114 is a device for controlling the exhaust logic. The cooking appliance 10 can also be a separate cooking appliance without the exhaust assembly 112 and the pressure valve 114. When the cooking appliance 10 lacks the exhaust assembly 112 and pressure valve 114, the exhaust action is achieved by a pressure float within the cooking appliance 10. When the pressure inside the cooking chamber 110 exceeds a preset pressure, the pressure float rises. The preset pressure is related to the weight of the pressure float and can be calculated by dividing the weight of the pressure float by the cross-sectional area of ​​the exhaust port, i.e., P = G / S, where P is the preset pressure, G is the weight of the pressure float, and S is the cross-sectional area of ​​the exhaust port. This creates a sealed space within the cooking chamber 110, preventing the cooking appliance 10 from venting. When the pressure inside the cooking chamber 110 falls below the preset pressure, the pressure float descends, preventing the cooking chamber 110 from forming a sealed space, thus allowing the gas inside the cooking chamber 110 to escape.

[0054] Figure 2 A flowchart illustrating a method for controlling a cooking appliance according to an embodiment of the present invention is shown. The method includes:

[0055] Step 202: Determine the working stages of the cooking appliance, which include: heating stage, pressure holding stage, and pressure release stage;

[0056] Step 204: Control the air intake component to ventilate the cooking chamber at preset time intervals according to the working stage. When controlling the air intake component to ventilate the cooking chamber during the pressure holding stage, the cooking appliance includes at least one venting operation.

[0057] The present invention provides a control method for a cooking appliance, wherein the cooking appliance includes a cooking cavity and an air intake component, wherein the air intake component is connected to the cooking cavity and is capable of supplying air into the cooking cavity. The control method includes: firstly, determining the current operating stage of the cooking appliance. The operating stage can be divided into a heating stage, a pressure holding stage, and a pressure release stage. Then, according to different operating stages, the air intake component is controlled to supply air to the cooking cavity at different preset time intervals, i.e., the operating stage corresponds to the preset time interval. Controlling the air intake component to supply air to the cooking cavity at preset time intervals means supplying air to the cooking cavity once every preset time interval, and the duration of the air supply can also be a preset time. After the air intake component supplies air to the cooking cavity, the time required for the pressure inside the cooking cavity to increase to the corresponding limit pressure of the pressure valve is less than the preset time. The corresponding limit pressure of the pressure valve refers to the pressure inside the cooking cavity when the pressure valve is lifted. During the pressure holding stage, when the air intake component is controlled to supply air to the cooking cavity, the cooking appliance performs at least one venting operation. This invention increases the pressure within the cooking chamber by controlling the air intake assembly to allow air to flow into the chamber, thus inducing internal boiling during the pressure-holding stage while preventing scorching. By introducing gas into the cooking chamber during cooking, the partial pressure of the gas inside increases, thereby raising the total pressure within the chamber. When the total pressure exceeds the pressure limit of the pressure valve, the valve is activated, breaking the sealed environment. Simultaneously, because the pressure inside the chamber is higher than the external atmospheric pressure, venting occurs, causing a rapid drop in temperature above the liquid surface. Since the water temperature decreases more slowly, boiling occurs. After venting stops and venting is completed, the pressure in the cooking chamber decreases until it falls below the pressure limit of the pressure valve. The pressure valve then closes, the internal temperature gradually stabilizes, boiling stops, and a sealed static environment is restored within the chamber. Venting is then resumed, and boiling occurs again. This cycle allows for different overpressure boiling control schemes. This invention increases the total pressure within the cooking cavity by introducing gas, thereby indirectly achieving automatic venting and boiling within the weight limit of the pressure valve. This avoids problems such as oil-soup separation, poor sauce reduction and flavor absorption, unpleasant meaty odors, and unappealing overall color.

[0058] Among them, such as Figure 9 As shown, the reason why ventilation can achieve overpressure is that, in general, pressure cooking appliances generate steam pressure by heating liquid water into steam, which in turn creates high pressure inside the cavity. The actual pressure P = P 蒸汽 This is a thermal pressurization mode, where there is a corresponding relationship between cavity temperature and pressure; for every 1°C increase, the pressure increases by approximately 4-5 kPa. The key to this invention lies in its ability to introduce air into the cavity, increasing the partial pressure P of the gas within the sealed cavity. 气The pressure increase is due to the non-thermal pressurization mode. Therefore, the actual pressure inside the cavity is P = P 气 +P 蒸汽， Among them, P 气 This refers to the pressure of the gas introduced, P. 蒸汽 This refers to the pressure generated by water vapor.

[0059] Figure 3 This diagram illustrates one of the steps in a control method for a cooking appliance according to an embodiment of the present invention, whereby the air intake component is controlled to ventilate the cooking cavity at preset time intervals according to the working stage. The step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes:

[0060] Step 302: When the working stage is the heating stage, obtain the cavity temperature of the cooking cavity;

[0061] Step 304: When the cavity temperature is greater than the first preset temperature, control the air intake component to ventilate the cooking cavity according to the first preset time interval.

[0062] In this embodiment, the step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes: when the working stage is the heating stage, acquiring the temperature of the cooking cavity; and when the temperature of the cooking cavity is greater than a first preset temperature, controlling the air intake component to ventilate the cooking cavity at the first preset time interval. By ventilating during the heating stage of the cooking process, locally accumulated heat can be dispersed and transferred to other locations, improving the overall heat uniformity within the cooking cavity.

[0063] In related technologies, food in the cooking cavity is only heated from the bottom. The small amount of moisture between the bottom of the food and the cavity surface evaporates rapidly, leading to Maillard and caramelization reactions at high temperatures. This results in uneven coloring, a hardened outer shell, and an unpleasant scorching effect, while the top of the food may still be uncooked. This invention, however, introduces gas during cooking, creating airflow within the cavity. This airflow blows up the hot gas near the heat source from the bottom of the pot, allowing it to quickly dissipate and circulate to the top of the cavity. This promotes uniform heating throughout the cavity, reduces the temperature difference between the top and bottom of the food, and improves cooking results. Furthermore, the ventilation increases the cavity pressure without significantly affecting the temperature, creating a non-normal cooking environment with temperature and pressure separation. This reduces the rate of Maillard and other reactions, minimizing bottom gelatinization.

[0064] For example, such as Figure 10As shown, this invention proposes ventilating during the initial heating process of cooking (stage 1). The surface of the food, closer to the heat source, heats up quickly, but due to the food covering it, heat conduction is hindered, resulting in a temperature difference within the cavity. This leads to uneven heating of the food, making it difficult to control the overall cooking time and affecting the final cooking result. Blowing gas into the cavity disperses the locally accumulated heat, transferring it to other areas and improving the overall heat uniformity of the cavity.

[0065] For example, the first preset temperature, i.e., the temperature at point A, can be 50°C. Ventilation is initiated when the cavity temperature reaches above 50°C. On one hand, protein denaturation intensifies between 60°C and 80°C. Ventilation improves the uniformity of heating within the cavity, preventing rapid protein denaturation and juice loss caused by prolonged localized overheating, thus enhancing overall temperature and texture while preserving more protein. On the other hand, chlorophyll readily forms pheophytin at 50°C to 70°C, changing its color from dark green to olive green. Ventilation at this temperature reduces excessive localized chlorophyll conversion and degradation, improving the overall color uniformity and brightness of the cooked vegetables. Simultaneously, the introduced gas can be high-temperature gas. Introducing high-temperature gas rapidly raises the cavity temperature, shortening its residence time within the 50°C-80°C range. This is because higher solids content results in poorer liquid thermal conductivity, making heat distribution less uniform and increasing the risk of localized overheating and scorching. The heat from the gas can rapidly denature the surface proteins, reducing the loss of internal nutrients with the juice and increasing the liquid solids content; it can also reduce the heat exposure time and heat damage to chlorophyll, resulting in better color protection.

[0066] For example, the first preset temperature, i.e., the temperature at point A, can be 65°C. Ventilation is initiated when the cavity temperature reaches above 65°C. Starch granules typically absorb water and swell at 50°C-60°C, but begin to rupture at around 65°C, releasing soluble starch molecules, making the liquid inside the cavity viscous. At this point, the cavity is under high-power heating; after the water boils and evaporates, the liquid becomes even thicker and more prone to scorching upon heating. Ventilation at this time improves the uniformity of heat distribution within the cavity, mitigating the caramelization or gelatinization reaction of the dissolved starch due to localized overheating. Simultaneously, the introduced gas can be a low-temperature gas. By introducing low-temperature gas, the cavity is effectively cooled, slowing the rate of temperature rise and allowing the starch granules to gradually absorb water and swell, rather than rapidly rupturing and releasing starch molecules.

[0067] For example, the first preset temperature, i.e., the temperature at point A, can be 90°C. Ventilation is initiated when the cavity temperature reaches 90°C or higher. Under high-power heating conditions, the liquid water near the heat source begins to vaporize into steam, providing a certain vapor pressure for pressurizing the cavity during cooking. At this time, venting into the cavity to replenish gas, using air pressure as part of the cavity pressure, quickly pressurizes to the set pressure value. This reduces the pressure build-up due to water evaporation, retaining more liquid water within the cavity and reducing the risk of food burning due to lack of moisture at the bottom.

[0068] For example, the first preset temperature, i.e., the temperature at point A, can be 120°C. Ventilation is initiated when the bottom temperature reaches 120°C. Above 120°C, the Maillard reaction intensifies. If the food at the bottom remains above this temperature for an extended period, severe Maillard browning will occur within a short time, leading to the food scorching. Moreover, the bottom temperature is higher than the boiling point within the cavity (for every 1°C increase in cavity temperature, the pressure increases by 4-5 kPa, meaning the cavity boiling point corresponding to 70 kPa is approximately 115°C). As soon as water is released from the food, it will immediately vaporize, exacerbating the water shortage at the bottom. Therefore, ventilation at this point can increase the cavity pressure without significantly affecting the temperature, achieving an abnormal cooking environment with temperature and pressure separation, reducing the rate of Maillard reactions, and minimizing the gelatinization at the bottom.

[0069] In some embodiments, the step of controlling the air intake component to ventilate the cooking chamber at preset time intervals according to the working stage includes: determining the preset time interval based on the working time of the cooking appliance.

[0070] In this embodiment, the step of controlling the air intake component to ventilate the cooking chamber according to a preset time interval based on the working stage includes: determining the preset time interval based on the working time of the cooking appliance. That is, the preset time interval is not fixed, but changes continuously with the working time of the cooking appliance, so that the ventilation time of the air intake component is different in different cooking stages, thereby improving the cooking effect.

[0071] Figure 4 This is a second schematic flowchart illustrating a step in the control method of a cooking appliance according to an embodiment of the present invention: controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage. The step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes:

[0072] Step 402: When the working stage is the first pressure holding stage, control the air intake component to ventilate the cooking cavity according to the second preset time interval;

[0073] Step 404: When the working stage is the second pressure holding stage, control the air intake component to ventilate the cooking cavity according to the third preset time interval; wherein the second preset time interval is less than the third preset time interval, and / or the total ventilation time during the first pressure holding stage is greater than the total ventilation time during the second pressure holding stage.

[0074] In this embodiment, the pressure-holding stage includes a first pressure-holding stage and a second pressure-holding stage. The step of controlling the air intake component to ventilate the cooking chamber at preset time intervals according to the working stage includes: When the working stage is the pressure-holding stage, the water temperature in the cooking chamber is higher than that of the food. Heat is transferred to the center of the food through the water. However, because the surface temperature rises rapidly, the protein denatures and shrinks earlier, forming a dense surface layer that hinders heat transfer. Especially under static conditions of pressure holding without venting, the cooking time needs to be longer. Therefore, it is necessary to ventilate the cooking chamber during the pressure-holding stage to achieve overpressure boiling, allowing the liquid in the chamber to boil and churn. Boiling forms bubbles, whose movement drives liquid flow, making the temperature field more uniform, increasing the contact surface between the liquid and the food, improving heat transfer efficiency, and also accelerating the rate of mass exchange, promoting sauce penetration into the fiber, and helping to infuse flavor. When the working stage is the first pressure-holding stage, the air intake component is controlled to ventilate the cooking chamber at a second preset time interval; when the working stage is the second pressure-holding stage, the air intake component is controlled to ventilate the cooking chamber at a third preset time interval. The second preset time interval is shorter than the third preset time interval, and / or the total ventilation duration in the first pressure-holding stage is greater than the total ventilation duration in the second pressure-holding stage. That is, the ventilation frequency in the first pressure-holding stage is greater than the ventilation frequency in the second pressure-holding stage, and the duration of ventilation in the first pressure-holding stage is also greater than the duration of ventilation in the second pressure-holding stage. By performing long-term and high-frequency ventilation over-pressure boiling in the first pressure-holding stage, the heating and cooking time of the food can be accelerated, reducing the problem of severe juice loss in meat and vegetables caused by prolonged cooking. By performing short-term and low-frequency ventilation over-pressure boiling in the second pressure-holding stage, the damage to the dissolved nutrients from strong disturbances is reduced, thus preserving nutrients.

[0075] Figure 5 This diagram illustrates a process flow diagram prior to the step of controlling the air intake component to ventilate the cooking cavity at a second preset time interval during a first pressure-holding stage in a cooking appliance control method according to an embodiment of the present invention. The step prior to controlling the air intake component to ventilate the cooking cavity at a second preset time interval during the first pressure-holding stage includes:

[0076] Step 502: Obtain the first working time of the cooking appliance and / or the amount of gas in the cooking cavity;

[0077] Step 504: Determine whether the working stage is the first pressure holding stage or the second pressure holding stage based on the first working time and / or the gas volume.

[0078] In this embodiment, before the step of controlling the air intake component to ventilate the cooking chamber according to the second preset time interval when the working stage is the first pressure holding stage, the method includes: obtaining the first working time of the cooking appliance and / or the amount of gas in the cooking chamber. It can be understood that the first working time of the cooking appliance refers to the continuous working time calculated from the time the cooking appliance responds to the cooking command and starts cooking. The pressure-holding stage is the main stage of food cooking. During this stage, due to the high temperature, the water in the cooking cavity gradually turns into steam. As the pressure-holding stage progresses, the amount of gas in the cooking cavity gradually increases. Therefore, by obtaining the first working time and / or the amount of gas in the cooking cavity, it is possible to more accurately determine whether the current working stage is the first or second pressure-holding stage. That is, the early and late stages of the pressure-holding stage can be determined based on the first working time, the amount of gas in the cooking cavity, or both. Furthermore, different preset time intervals can be used to control the operation of the air intake component during the early and late stages of the pressure-holding stage, which helps to accelerate the rate of material exchange, promote the penetration of sauce into the fiber, and help with flavor absorption.

[0079] For example, such as Figure 11As shown, this invention allows for venting during the pressure-holding stage. Ventilation occurs during pressure maintenance (stage 2). In conventional cooking appliances, when the cavity pressure reaches 50kPa-120kPa, the corresponding temperature inside the cavity can reach 110℃-125℃. This intensifies the Maillard reaction between proteins and reducing sugars, producing dark brown polymeric pigments and causing the food to scorch under high temperature and prolonged cooking. This solution, by venting to pressurize the cavity, achieves a temperature-pressure mismatch, meaning the actual temperature T inside the cavity is lower than the theoretical temperature T0 corresponding to the actual pressure P. This effectively slows down the Maillard reaction, reducing scorching. It also helps retain heat-sensitive pigments such as proteins, chlorophyll, and anthocyanins, improving cooking results. More preferably, during the pressure-holding process, the venting valve and inflation component are periodically controlled, and within each cycle, the inflation component opens no earlier than the venting valve. During the pressure holding stage, components in the food continue to dissolve under high pressure and temperature, increasing the solid content. Without venting, the lack of boiling and stirring results in high temperatures and high concentrations of substances near the heat source, making it prone to scorching. Therefore, venting is necessary to induce short-term boiling of the liquid and prevent localized accumulation of substances. After venting, the pressure (P) drops sharply by 2-4 kPa / s, and the temperature (T) decreases by 0-0.8℃ / s. Upon detection by the temperature sensor, the heating source adjusts its power to provide heat, causing localized heat to re-accumulate. At this point, the gas filling component is activated, introducing gas to promote a more even distribution of heat.

[0080] Exemplarily, this invention uses an air pump with a rated voltage of 18V and a flow rate of 8L / min as the gas supply component. The program is set to a bottom temperature control of 180℃, a heating power of 2100W, and the air pump is turned on to introduce gas, achieving simultaneous temperature and pressure increases. Once the real-time cavity pressure P reaches 50kPa, the pressure holding stage begins. The air pump and exhaust valve are controlled; the air pump is simultaneously activated during exhaust to maintain P at approximately 50kPa. After cooking, the air pump is stopped, and the exhaust valve is opened to release pressure. Comparison of results shows that the original embodiment resulted in food with locally charred appearance, uneven overall color, and yellowing leaves; while the invention resulted in food with improved overall color uniformity, no obvious charring, and greener leaves.

[0081] For example, such as Figure 12As shown, during the pressure-holding stage, the water temperature in the cavity is higher than that of the food. Heat is transferred to the center of the food via the water. However, because the surface temperature rises rapidly, the protein denatures and shrinks earlier, forming a dense surface layer that hinders heat transfer. This is especially true under static conditions where pressure is maintained without venting, requiring a longer cooking time. Venting, however, achieves overpressure boiling, causing the liquid in the cavity to boil and churn. Boiling creates bubbles, whose movement drives liquid flow, resulting in a more uniform temperature field. It also increases the contact surface between the liquid and the food, improving heat transfer efficiency and accelerating the rate of mass exchange, promoting the penetration of sauce into the fibers and aiding in flavor absorption. Furthermore, under conditions of single venting duration and frequency, the boiling activity is greater in the early stage of pressure holding than in the later stage, corresponding to a greater boiling activity in the early stage than in the later stage. Figure 12 As shown, prolonged and high-frequency aeration during the initial pressure holding stage accelerates the cooking time of the ingredients, reducing the significant loss of juices from meat and vegetables due to prolonged cooking, improving the texture, and quickly displacing and removing fishy-smelling molecules (generally released from the ingredients during heating or produced by enzymes such as lipases), resulting in better flavor. Short-duration and low-frequency aeration during the later pressure holding stage reduces the damage to dissolved nutrients caused by strong disturbances, preserving the nutritional value.

[0082] Figure 6 This is a third flowchart illustrating a step in the control method of a cooking appliance according to an embodiment of the present invention: controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage. The step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes:

[0083] Step 602: When the working stage is the first depressurization stage, control the air intake component to ventilate the cooking cavity according to the fourth preset time interval;

[0084] Step 604: When the working stage is the second depressurization stage, control the air intake component to ventilate the cooking cavity according to the fifth preset time interval; wherein the fourth preset time interval is less than the fifth preset time interval, and / or the total ventilation time during the first depressurization stage is greater than the total ventilation time during the second depressurization stage.

[0085] In this embodiment, the pressure relief stage includes a first pressure relief stage and a second pressure relief stage. The step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage includes: when the working stage is the first pressure relief stage, controlling the air intake component to ventilate the cooking cavity at a fourth preset time interval; when the working stage is the second pressure relief stage, controlling the air intake component to ventilate the cooking cavity at a fifth preset time interval, wherein the fourth preset time interval is less than the fifth preset time interval and / or the total ventilation time in the first pressure relief stage is greater than the total ventilation time in the second pressure relief stage. The pressure relief stage can be understood as a sauce reduction stage. The main purpose of sauce reduction is to allow water to evaporate quickly, making the sauce thicker, enhancing the flavor intensity, and allowing it to swirl and coat the food surface, improving the visual appeal. For conventional pressure cooking appliances that cannot automatically release air, the lack of boiling and sauce reduction leaves too much liquid remaining in the cavity, diluting the flavor and appearance of the food, and resulting in a strong watery smell when the lid is opened. In this invention, by ventilating during the sauce reduction stage, boiling occurs within the cooking cavity, thereby enhancing the color and aroma of the food. In this invention, the ventilation frequency during the first depressurization stage is greater than that during the second depressurization stage, and the duration of ventilation during the first stage is also greater than that during the second stage. This results in high pressure and temperature within the cavity during the initial depressurization phase, increasing the boiling volume through ventilation, rapidly reducing the liquid and achieving a coating, while simultaneously lowering the cavity temperature to achieve rapid pressure reduction. During the later stages of depressurization, the cavity pressure and temperature are low; continued high boiling could easily cause the liquid at the bottom of the food to dry out and caramelize, and reducing the ventilation volume prevents the gas pressure from increasing again and making it impossible to open the lid.

[0086] Figure 7 This diagram illustrates a process flow diagram prior to the step of controlling the air intake component to ventilate the cooking cavity at a fourth preset time interval during a first depressurization stage in a control method for a cooking appliance according to an embodiment of the present invention. The step prior to the step of controlling the air intake component to ventilate the cooking cavity at a fourth preset time interval during the first depressurization stage includes:

[0087] Step 702: Obtain the second working time of the cooking appliance and / or the pressure inside the cooking cavity;

[0088] Step 704: Determine whether the working stage is the first pressure relief stage or the second pressure relief stage based on the second working time and / or pressure.

[0089] In this embodiment, before the step of controlling the air intake assembly to ventilate the cooking chamber according to a fourth preset time interval when the working stage is the first pressure relief stage, the method includes: acquiring the second working time of the cooking appliance and / or the pressure inside the cooking chamber. It is understood that the pressure relief stage mainly releases the pressure inside the cooking chamber, therefore the pressure inside the cooking chamber will gradually decrease as the pressure relief stage progresses. Therefore, it is possible to accurately determine whether the current working stage is the first or second pressure relief stage based on the second working time of the cooking appliance and / or the pressure inside the cooking chamber.

[0090] For example, such as Figure 13 As shown, ventilation is performed during the depressurization and cooling process (stage 3). In this stage, the exhaust valve opens, the internal pressure exceeds the external atmospheric pressure, and gas and water vapor are discharged. The internal pressure gradually decreases, and the temperature of the gas inside the cavity also decreases accordingly. However, liquids with higher specific heat capacities cool down slower than gases, causing them to boil due to their temperature exceeding their boiling point. Further evaporation of liquid water leads to food burning at the bottom. Ventilation at point B at this time creates an air wall above the cavity, intercepting rising water vapor and reducing scorching caused by moisture loss. Even better, cold gas is introduced, acting as a cooling fan. This rapidly reduces temperature and pressure, while the rising water vapor is intercepted by the low-temperature gas before condensation, liquefying into condensate, which then flows back to the bottom of the cavity under gravity. Even better, the opening and closing actions of the exhaust valve and the inflation component are controlled. Normally, to prevent overflow, the higher the internal pressure, the shorter the single opening time of the exhaust valve, but the longer the single opening time of the inflation component can be. This is because when the pressure inside the cavity is high, the more cold air is added, the faster the cavity can depressurize and cool down, reducing water evaporation loss. However, when the pressure inside the cavity decreases, adding too much cold air will cause the pressure inside the cavity to increase again, prolonging the depressurization time.

[0091] For example, such as Figure 12 As shown, the pressure release stage, also known as the sauce reduction stage, aims to rapidly evaporate water, thickening the sauce, enhancing its flavor, and coating the food for a better visual appeal. For conventional pressure cookers that lack automatic pressure release, the lack of boiling and sauce reduction leaves excessive liquid inside the cavity, diluting the food's flavor and color, and resulting in a strong watery smell when the lid is opened. Ventilation directly increases the pressure... 气 This causes P to overpressure, activating the pressure valve and inducing boiling; it also appropriately lowers the cavity temperature, increasing the temperature difference in the temperature field. After being detected by the temperature sensor, the heating power ratio is increased, indirectly increasing P. 蒸汽The boiling becomes more intense. Ventilation also increases the oxygen content within the cavity, providing reactants for fat oxidation and Maillard reactions, enhancing the color and aroma of the food. More ideally, the ventilation frequency and duration per ventilation session are greater in the early stages of reducing the sauce than in the later stages, corresponding to a higher boiling rate in the early stages. In the early stages of reducing the sauce, the cavity pressure and temperature are high; ventilation increases the boiling volume, quickly reducing the sauce and achieving a coating, while simultaneously lowering the cavity temperature to achieve a rapid pressure reduction. In the later stages of reducing the sauce, the cavity pressure and temperature are low; continued high boiling can easily cause the juices at the bottom of the food to dry out and caramelize, and reducing the ventilation volume can prevent P... 气 The pressure increased again due to the growth, making it impossible to open the lid.

[0092] For example, an air pump with a rated voltage of 18V was used as the component, and the present invention and related technologies were compared respectively, as shown in Table 1:

[0093] Table 1

[0094]

[0095] The resulting technical effects are shown in Table 2:

[0096] Table 2

[0097] Related technologies This invention Cooking time 10 minutes and 45 seconds 8 minutes and 35 seconds Sensory evaluation It doesn't color well and has a strong fishy smell. It has a better color, a milder fishy smell, and is more flavorful. Flavor absorption rate (%) 0.11 0.24

[0098] The flavor absorption rate was calculated based on the sodium chloride content according to GB / T 12457—2008. Table 2 shows that this method can color food while reducing its fishy smell.

[0099] In some embodiments, the cooking appliance may optionally include an exhaust assembly. When the air intake assembly is controlled to ventilate the cooking cavity during the pressure holding phase, the cooking appliance includes at least one exhaust operation step, including: controlling the exhaust assembly to ventilate the cooking cavity at preset time intervals, wherein the working time of the cooking appliance after each preset time interval is less than the working time of the exhaust assembly to ventilate the cooking cavity.

[0100] In this embodiment, the cooking appliance further includes an exhaust component. During the pressure-holding phase, when the air intake component is controlled to ventilate the cooking chamber, the cooking appliance includes at least one exhaust operation, comprising: controlling the exhaust component to also exhaust air from the cooking chamber at preset time intervals. The preset time interval for the exhaust component may be the same as or different from the preset time interval for the air intake component. Furthermore, after each preset time interval elapses during the cooking appliance's operation, the time during which the air intake component vents air from the cooking chamber is less than the time during which the exhaust component begins venting air from the cooking chamber. In other words, during the pressure-holding phase, in the operating cycles of the air intake and exhaust components, the opening time of the air intake component is at least no earlier than the opening time of the exhaust component.

[0101] Figure 8 A flowchart illustrating the step of determining the working stage of a cooking appliance in a control method for a cooking appliance according to an embodiment of the present invention is shown. The step of determining the working stage of the cooking appliance includes:

[0102] Step 802: Obtain the third working time of the cooking appliance;

[0103] Step 804: Determine the working stage of the cooking appliance based on the third working time.

[0104] In this embodiment, the step of determining the working stage of the cooking appliance includes: firstly, obtaining the third working time of the cooking appliance, that is, determining how long the cooking appliance has been working from the start to the present; then, determining the working stage of the cooking appliance based on the third working time, that is, the heating stage, the pressure holding stage, and the pressure releasing stage are performed according to the set time. By determining the current working stage of the cooking appliance based on its working time, the accuracy of control is ensured.

[0105] In some embodiments, the method of controlling the cooking appliance may optionally include: when controlling the air intake assembly to ventilate the cooking chamber during the heating phase, the cooking appliance includes at least one venting operation.

[0106] In this embodiment, the control method of the cooking appliance further includes: when controlling the air intake component to ventilate the cooking cavity during the heating phase, the cooking appliance includes at least one venting operation. That is, at least one venting operation is performed during the pressurization phase. When the cooking appliance includes a venting component, ventilation can be performed by controlling the venting component during the pressurization phase. When the cooking appliance does not have a venting component, such as a traditional split-type pressure cooker with only a pressure float, during the heating phase, when the pressure inside the cavity is lower than a certain threshold, the pressure float will not be lifted, and a sealed cavity has not yet been formed. Ventilating the cavity will cause the cold air above the liquid surface to be squeezed out from the venting port of the pressure float in the top cover. Since only the bottom is heated, there is a certain temperature difference in the cavity during the heating phase (the upper layer of food is colder, or the cold air in the upper layer of the cavity is not ventilated in time), resulting in uneven heating of the food. Blowing gas into the cavity can disperse the locally accumulated heat and transfer it to various locations, thereby improving the overall heat uniformity of the cavity. Simultaneously, ventilation and exhaust during the heating phase allow for the rapid removal of cold air from the upper layer of the cavity. When the top cover includes a temperature sensor for measuring the temperature inside the cavity, it improves the accuracy of temperature measurement. Furthermore, simultaneous ventilation and exhaust during the heating phase creates an airflow channel in the upper layer of the cavity, accelerating gas exchange, removing unpleasant odors from food before cooking, and enhancing aroma and flavor.

[0107] Figure 14 A schematic block diagram of a control device for a cooking appliance according to an embodiment of the present invention is shown; wherein, the control device 140 of the cooking appliance includes:

[0108] The first determining module 1402 is used to determine the working stage of the cooking appliance, wherein the working stage includes: heating stage, pressure holding stage and pressure releasing stage;

[0109] The first processing module 1404 is used to control the air intake component to ventilate the cooking chamber at preset time intervals according to the working stage. When the air intake component is controlled to ventilate the cooking chamber during the pressure holding stage, the cooking appliance includes at least one venting operation.

[0110] The control device 140 for a cooking appliance provided by the present invention includes a first determining module 1402 and a first processing module 1404. First, the first determining module 1402 determines the current working stage of the cooking appliance. The working stage can be divided into a heating stage, a pressure holding stage, and a pressure releasing stage. Then, the first processing module 1404 controls the air intake component to ventilate the cooking cavity at different preset time intervals according to different working stages, i.e., the working stage corresponds to the preset time interval. Controlling the air intake component to ventilate the cooking cavity at preset time intervals means ventilating the cooking cavity once every preset time interval, and the duration of the ventilation can also be a preset time. After the air intake component ventilates the cooking cavity, the time required for the pressure inside the cooking cavity to increase to the corresponding limiting pressure of the pressure valve is less than the preset time. The corresponding limiting pressure of the pressure valve refers to the pressure inside the cooking cavity when the pressure valve is lifted. During the pressure holding stage, when the air intake component is controlled to ventilate the cooking cavity, the cooking appliance performs at least one venting operation. This invention increases the pressure within the cooking chamber by controlling the air intake assembly to allow air to flow into the chamber, thus inducing internal boiling during the pressure-holding stage while preventing scorching. By introducing gas into the cooking chamber during cooking, the partial pressure of the gas inside increases, thereby raising the total pressure within the chamber. When the total pressure exceeds the pressure limit of the pressure valve, the valve is activated, breaking the sealed environment. Simultaneously, because the pressure inside the chamber is higher than the external atmospheric pressure, venting occurs, causing a rapid drop in temperature above the liquid surface. Since the water temperature decreases more slowly, boiling occurs. After venting stops and venting is completed, the pressure in the cooking chamber decreases until it falls below the pressure limit of the pressure valve. The pressure valve then closes, the internal temperature gradually stabilizes, boiling stops, and a sealed static environment is restored within the chamber. Venting is then resumed, and boiling occurs again. This cycle allows for different overpressure boiling control schemes. This invention increases the total pressure within the cooking cavity by introducing gas, thereby indirectly achieving automatic venting and boiling under the constraint of a pressure valve weight limit. This avoids problems such as oil-soup separation, poor sauce reduction and flavor absorption, failure to dissipate meaty odors, and poor overall appearance and color. In some embodiments, the first processing module 1404 is optionally used to obtain the cavity temperature of the cooking cavity when the working stage is the heating stage; and when the cavity temperature is higher than a first preset temperature, control the air intake component to introduce gas into the cooking cavity at a first preset time interval.

[0111] In this embodiment, the first processing module 1404 is specifically used to acquire the temperature of the cooking cavity when the working stage is the heating stage, and when the cavity temperature is greater than a first preset temperature, control the air intake component to ventilate the cooking cavity at a first preset time interval. By ventilating during the heating stage of the cooking process, locally accumulated heat can be dispersed and transferred to other locations, thereby improving the overall heat uniformity within the cooking cavity.

[0112] In some embodiments, the first processing module 1404 is optionally further configured to determine a preset time interval based on the working time of the cooking appliance.

[0113] In this embodiment, the first processing module 1404 is also specifically used to determine a preset time interval based on the working time of the cooking appliance. That is, the preset time interval is not fixed, but changes continuously with the working time of the cooking appliance, so that the ventilation time of the air intake component is different in different cooking stages, thereby improving the cooking effect.

[0114] In some embodiments, optionally, the first processing module 1404 is further configured to control the air intake component to ventilate the cooking cavity according to a second preset time interval when the working stage is a first pressure holding stage; and to control the air intake component to ventilate the cooking cavity according to a third preset time interval when the working stage is a second pressure holding stage; wherein the second preset time interval is less than the third preset time interval, and / or the total ventilation time during the first pressure holding stage is greater than the total ventilation time during the second pressure holding stage.

[0115] In this embodiment, the first processing module 1404 is further specifically used when the working stage is the pressure holding stage. The water temperature in the cooking cavity is higher than that of the food, and heat is transferred to the center of the food via the water. However, because the surface temperature rises quickly, the protein denatures and shrinks earlier, forming a dense surface layer that hinders heat transfer. Especially under static conditions of pressure holding without venting, the cooking time needs to be longer. Therefore, it is necessary to ventilate the cooking cavity during the pressure holding stage to achieve overpressure boiling, allowing the liquid in the cavity to boil and churn. Boiling forms bubbles, whose movement drives the liquid flow, making the temperature field more uniform, increasing the contact surface between the liquid and the food, improving heat transfer efficiency, and also accelerating the rate of mass exchange, promoting the penetration of sauce into the fiber, and helping to infuse flavor. The pressure-holding phase includes a first pressure-holding phase and a second pressure-holding phase. During the first pressure-holding phase, the air intake component ventilates the cooking chamber at a second preset time interval. During the second pressure-holding phase, the air intake component ventilates the cooking chamber at a third preset time interval. The second preset time interval is shorter than the third preset time interval, and / or the total ventilation duration during the first pressure-holding phase is greater than the total ventilation duration during the second pressure-holding phase. In other words, the ventilation frequency during the first pressure-holding phase is greater than the ventilation frequency during the second pressure-holding phase, and the duration of ventilation during the first pressure-holding phase is also greater than the duration of ventilation during the second pressure-holding phase. By performing long-duration, high-frequency ventilation overpressure boiling during the first pressure-holding phase, the cooking time of the food can be accelerated, reducing the problem of severe juice loss in meat and vegetables caused by prolonged cooking. By performing short-duration, low-frequency ventilation overpressure boiling during the second pressure-holding phase, the damage to the dissolved nutrients from strong disturbances is reduced, thus preserving nutrients.

[0116] Optionally, in some embodiments, the first processing module 1404 is further configured to acquire the first working time of the cooking appliance and / or the amount of gas in the cooking cavity; and determine the working stage as a first pressure holding stage or a second pressure holding stage based on the first working time and / or the amount of gas.

[0117] In this embodiment, the first processing module 1404 is further specifically used to acquire the first working time of the cooking appliance and / or the amount of gas in the cooking cavity. It can be understood that the first working time of the cooking appliance refers to the continuous working duration calculated from the time the cooking appliance responds to the cooking command and begins cooking. During the pressure-holding stage, which is the main stage of food cooking, the water in the cooking cavity gradually forms steam due to the high temperature. That is, as the pressure-holding stage progresses, the amount of gas in the cooking cavity gradually increases. Therefore, by acquiring the first working time and / or the amount of gas in the cooking cavity, it is possible to more accurately determine whether the current working stage is the first pressure-holding stage or the second pressure-holding stage. Specifically, the early and late stages of the pressure-holding stage can be determined based on the first working time, the amount of gas in the cooking cavity, or both. Furthermore, different preset time intervals are used to control the operation of the air intake component during the early and late stages of the pressure-holding stage, thereby accelerating the rate of material exchange, promoting the penetration of sauce into the food fibers, and aiding in flavor absorption.

[0118] In some embodiments, optionally, the first processing module 1404 is further configured to control the air intake component to ventilate the cooking cavity according to a fourth preset time interval when the working stage is a first pressure relief stage; and to control the air intake component to ventilate the cooking cavity according to a fifth preset time interval when the working stage is a second pressure relief stage; wherein the fourth preset time interval is less than the fifth preset time interval, and / or the total ventilation duration during the first pressure relief stage is greater than the total ventilation duration during the second pressure relief stage.

[0119] In this embodiment, the pressure relief stage includes a first pressure relief stage and a second pressure relief stage. The first processing module 1404 is further specifically used to: when the working stage is the first pressure relief stage, control the air intake component to ventilate the cooking cavity according to a fourth preset time interval; when the working stage is the second pressure relief stage, control the air intake component to ventilate the cooking cavity according to a fifth preset time interval, wherein the fourth preset time interval is less than the fifth preset time interval and / or the total ventilation time in the first pressure relief stage is greater than the total ventilation time in the second pressure relief stage. The pressure relief stage can be understood as a sauce reduction stage. The main purpose of sauce reduction is to allow water to evaporate quickly, so as to thicken the sauce, enhance the flavor intensity, and roll and coat the surface of the food, improving the visual effect. For conventional pressure cooking appliances that cannot automatically vent, the lack of boiling and sauce reduction leaves too much liquid in the cavity, diluting the flavor and appearance of the food, and resulting in a strong watery smell when the lid is opened. In this invention, by ventilating during the sauce reduction stage, boiling is generated in the cooking cavity, thereby enhancing the color and aroma of the food. In this invention, the ventilation frequency during the first depressurization stage is greater than that during the second depressurization stage, and the duration of ventilation during the first stage is also greater than that during the second stage. This results in high pressure and temperature within the cavity during the initial depressurization phase, increasing the boiling volume through ventilation, rapidly reducing the liquid and achieving a coating, while simultaneously lowering the cavity temperature to achieve rapid pressure reduction. During the later stages of depressurization, the cavity pressure and temperature are low; continued high boiling could easily cause the liquid at the bottom of the food to dry out and caramelize, and reducing the ventilation volume prevents the gas pressure from increasing again and making it impossible to open the lid.

[0120] In some embodiments, the first processing module 1404 is optionally further configured to acquire the second working time of the cooking appliance and / or the pressure inside the cooking cavity; and to determine whether the working stage is a first pressure relief stage or a second pressure relief stage based on the second working time and / or pressure.

[0121] In this embodiment, the first processing module 1404 is further specifically used to acquire the second working time of the cooking appliance and / or the pressure inside the cooking cavity. It is understood that the pressure relief phase mainly releases the pressure inside the cooking cavity, therefore the pressure inside the cooking cavity will gradually decrease as the pressure relief phase progresses. Therefore, it is possible to accurately determine whether the current working stage is the first pressure relief phase or the second pressure relief phase based on the second working time of the cooking appliance and / or the pressure inside the cooking cavity.

[0122] In some embodiments, the cooking appliance may optionally include an exhaust assembly, and the first processing module 1404 is specifically configured to control the exhaust assembly to exhaust the cooking cavity at preset time intervals, wherein the working time of the cooking appliance after each preset time interval is less than the working time of the exhaust assembly to start venting the cooking cavity.

[0123] In this embodiment, the cooking appliance further includes an exhaust component. The first processing module 1404 is specifically configured to control the exhaust component to also exhaust air from the cooking chamber at preset time intervals. The preset time interval corresponding to the exhaust component may be the same as or different from the preset time interval corresponding to the intake component. Simultaneously, after each preset time interval elapses during the cooking appliance's operating time, the operating time for the intake component to exhaust air from the cooking chamber is controlled to be less than the operating time for the exhaust component to begin exhausting air from the cooking chamber. That is, during the pressure holding phase, in the operating cycles of the intake and exhaust components, the opening time of the intake component is at least no earlier than the opening time of the exhaust component. In some embodiments, optionally, the step of determining the operating stage of the cooking appliance includes: obtaining a third operating time of the cooking appliance; and determining the operating stage of the cooking appliance based on the third operating time.

[0124] In this embodiment, the first determining module 1402 first obtains the third working time of the cooking appliance, that is, determines how long the cooking appliance has been working from the start to the present. Then, based on the third working time, it determines the working stages of the cooking appliance, namely the heating stage, the pressure holding stage, and the pressure releasing stage, which are performed according to the set time. By determining the current working stage of the cooking appliance based on its working time, the accuracy of control is ensured.

[0125] In some embodiments, the control device 140 of the cooking appliance may optionally include a second processing module for controlling the air intake assembly to ventilate the cooking chamber during the heating phase, wherein the cooking appliance includes at least one venting operation.

[0126] In this embodiment, the control device 140 of the cooking appliance further includes a second processing module. The second processing module is used to control the air intake component to ventilate the cooking cavity during the heating phase, ensuring the cooking appliance includes at least one venting operation. That is, at least one venting operation is performed during the pressurization phase. When the cooking appliance includes a venting component, ventilation can be achieved by controlling the venting component during the pressurization phase. When the cooking appliance does not have a venting component and only has a pressure float, during the heating phase, when the pressure inside the cavity is below a certain threshold, the pressure float will be in an un-lifted state, and a sealed cavity has not yet been formed. Ventilating the cavity will cause the cold air above the liquid surface to be squeezed out from the pressure float vent in the top cover. Because only the bottom is heated, a certain temperature difference exists within the cavity during the heating phase (the upper layer of food is colder, or the cold air in the upper layer of the cavity is not ventilated in time), resulting in uneven heating of the food. Blowing gas into the cavity can disperse the locally accumulated heat and transfer it to various locations, thereby improving the overall heat uniformity of the cavity. Simultaneously, ventilation and exhaust during the heating phase allow for the rapid removal of cold air from the upper layer of the cavity. When the top cover includes a temperature sensor for measuring the temperature inside the cavity, it improves the accuracy of temperature measurement. Furthermore, simultaneous ventilation and exhaust during the heating phase creates an airflow channel in the upper layer of the cavity, accelerating gas exchange, removing unpleasant odors from food before cooking, and enhancing aroma and flavor.

[0127] Figure 15 A schematic block diagram of a cooking appliance according to an embodiment of the present invention is shown; wherein the cooking appliance 150 includes a memory 1502, a processor 1504, and a computer program stored in the memory 1502 and executable on the processor 1504, wherein the processor 1504 executes the computer program to implement the steps of the cooking appliance control method as described above.

[0128] The cooking appliance 150 provided by the present invention, when the processor 1504 executes the computer program to implement the steps of the above-described control method of the cooking appliance, can achieve the technical effects of any of the above embodiments, and will not be described again.

[0129] One embodiment of the present invention provides a storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps of the control method for a cooking appliance as described above.

[0130] The storage medium provided by the present invention, when the computer program is executed by the processor, implements the steps of the control method of the cooking appliance described above, and can achieve the technical effects of any of the above embodiments, which will not be repeated here.

[0131] In the description of this specification, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance, unless otherwise expressly specified and limited. The terms "connection," "installation," and "fixing," etc., should be interpreted broadly. For example, "connection" can mean a fixed connection, a detachable connection, or an integral connection; it can mean a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0132] In the description of this specification, 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 present invention. In this specification, the 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.

[0133] The above description is merely a preferred embodiment of the present invention and is not intended to limit the 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 method for controlling a cooking utensil, characterized in that, The cooking appliance includes a cooking chamber and an air intake assembly; The control method for the cooking appliance includes: The working stages of the cooking appliance are determined, wherein the working stages include: a heating stage, a pressure holding stage, and a pressure releasing stage; According to the working stage, the air intake component is controlled to ventilate the cooking cavity at preset time intervals, wherein, when the air intake component is controlled to ventilate the cooking cavity during the pressure holding stage, the cooking appliance includes at least one venting operation.

2. The control method for cooking appliances according to claim 1, characterized in that, The step of controlling the air intake assembly to ventilate the cooking cavity at preset time intervals according to the working stage includes: When the working stage is the heating stage, the cavity temperature of the cooking cavity is obtained; When the cavity temperature is greater than a first preset temperature, the air intake component is controlled to ventilate the cooking cavity at a first preset time interval.

3. The control method for cooking appliances according to claim 1, characterized in that, The step of controlling the air intake component to ventilate the cooking chamber at a preset time interval according to the working stage includes: determining the preset time interval according to the working time of the cooking appliance.

4. The control method for cooking appliances according to claim 3, characterized in that, The pressure holding phase includes a first pressure holding phase and a second pressure holding phase. The step of controlling the air intake component to ventilate the cooking cavity at preset time intervals according to the working phase includes: When the working stage is the first pressure holding stage, the air intake component is controlled to ventilate the cooking cavity at a second preset time interval. When the working stage is the second pressure holding stage, the air intake component is controlled to ventilate the cooking cavity at a third preset time interval. Wherein, the second preset time interval is less than the third preset time interval, and / or, the total ventilation duration during the first pressure holding stage is greater than the total ventilation duration during the second pressure holding stage.

5. The control method for cooking appliances according to claim 4, characterized in that, Before the step of controlling the air intake assembly to ventilate the cooking cavity at a second preset time interval when the working stage is the first pressure holding stage, the control method of the cooking appliance includes: Obtain the first working time of the cooking appliance and / or the amount of gas in the cooking cavity; The working stage is determined to be either the first pressure holding stage or the second pressure holding stage based on the first working time and / or the gas quantity.

6. The control method for cooking appliances according to claim 3, characterized in that, The pressure relief phase includes: a first pressure relief phase and a second pressure relief phase. The step of controlling the air intake assembly to ventilate the cooking cavity at preset time intervals according to the working phase includes: When the working stage is the first depressurization stage, the air intake component is controlled to ventilate the cooking cavity according to the fourth preset time interval. When the working stage is the second depressurization stage, the air intake component is controlled to ventilate the cooking cavity at a fifth preset time interval. Wherein, the fourth preset time interval is less than the fifth preset time interval, and / or, the total ventilation duration during the first depressurization phase is greater than the total ventilation duration during the second depressurization phase.

7. The method for controlling a cooking appliance according to claim 6, characterized in that, Before the step of controlling the air intake assembly to ventilate the cooking chamber at a fourth preset time interval when the working stage is the first depressurization stage, the control method of the cooking appliance includes: Obtain the second working time of the cooking appliance and / or the pressure inside the cooking cavity; The working stage is determined to be either the first pressure relief stage or the second pressure relief stage based on the second working time and / or the pressure.

8. The control method for cooking appliances according to claim 1, characterized in that, The cooking appliance also includes a venting assembly. During the pressure-holding phase, when the air intake assembly is controlled to ventilate the cooking chamber, the cooking appliance includes at least one venting operation, comprising: The exhaust assembly is controlled to exhaust air from the cooking cavity at preset time intervals, wherein the working time of the cooking appliance after each preset time interval is less than the working time of the exhaust assembly when it begins to exhaust air from the cooking cavity.

9. The method for controlling a cooking appliance according to any one of claims 1 to 8, characterized in that, The steps for determining the working stage of the cooking appliance include: Obtain the third working time of the cooking appliance; The working stage of the cooking appliance is determined based on the third working time.

10. The method for controlling a cooking appliance according to any one of claims 1 to 8, characterized in that, The control method for the cooking appliance also includes: When the air intake assembly is controlled to ventilate the cooking chamber during the heating phase, the cooking appliance includes at least one venting operation.

11. A control device for a cooking utensil, characterized in that, The cooking appliance includes a cooking chamber and an air intake assembly; The control device for the cooking appliance includes: A first determining module is used to determine the working stage of the cooking appliance, wherein the working stage includes: a heating stage, a pressure holding stage, and a pressure releasing stage; A first processing module is configured to control the air intake component to ventilate the cooking cavity at preset time intervals according to the working stage, wherein, when the air intake component is controlled to ventilate the cooking cavity during the pressure holding stage, the cooking appliance includes at least one venting operation.

12. A cooking utensil, characterized in that, include: A memory, wherein the memory stores computer programs; A processor that, when executing the computer program, performs the steps of the control method for a cooking appliance as described in any one of claims 1 to 10.

13. A storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it performs the steps of the control method for the cooking appliance as described in any one of claims 1 to 10.

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