Cooking method of cooking utensil, cooking utensil, and computer storage medium

Abstract

To provide a cooking method of a cooking utensil that makes it easy to separate a cooked object and a cooking liquid, increases the concentration of the cooking liquid, improves a cooking effect, and enhances convenience when cleaning the cooking utensil.SOLUTION: A pot body 01 has a cooking chamber, a discharge passage 02 communicates the cooking chamber with an outer space, and a cooking process of a cooking utensil includes a boiling stage. A cooking method of the cooking utensil includes the steps of: controlling heating of a heating mechanism on the basis of first control parameters so as to prevent a cooking liquid in the cooking chamber from boiling and overflowing to the discharge passage in the boiling stage; and controlling the heating mechanism for heating for a second heating time on the basis of second control parameters so that the cooking liquid in the cooking chamber boils and overflows to the discharge passage in response to the fact that a heating time of the heating mechanism reaches a first heating time. The separation of a cooked object and the cooking liquid is made easy, the concentration of the cooking liquid is improved, a cooking effect is improved, convenience when cleaning the cooking utensil is enhanced, and a user's use experience is improved.SELECTED DRAWING: Figure 4

Description

Technical Field

[0001] The present application relates to the technical field of household appliances, and particularly to a cooking method for a cooking appliance, a cooking appliance, and a computer storage medium.

Background Art

[0002] As the aging of society progresses and the one-child policy develops, the importance of cooking appliances with health-care functions such as rice soup that is gentle on the stomach has been increasing for the problems of gastrointestinal diseases of the elderly and children.

[0003] In the prior art, a cooking appliance usually directly collects a cooking liquid such as rice soup by the cooking liquid overflowing at the boiling stage. However, in this method, the collection process of the rice soup is too fast, the concentration of the collected rice soup is low, and the nutritional value is also limited. Also, if boiling continues for a long time, the rice absorbs a large amount of water, resulting in a reduced amount of rice soup that can be collected. Then, the cooked rice becomes pasty, and the cooking effect deteriorates.

Summary of the Invention

Problems to be Solved by the Invention

[0004] In view of this, the present application can provide a cooking method for a cooking appliance, a cooking appliance, and a computer storage medium that can easily separate the cooked food and the cooking liquid, increase the concentration of the cooking liquid, improve the cooking effect, further enhance the convenience of cleaning the cooking appliance, and ultimately improve the user experience.

Means for Solving the Problems

[0005] To solve the above technical problems, the present application provides a cooking method for a cooking appliance. The cooking appliance includes a pot body, a discharge passage, and a heating mechanism. The pot body has a cooking chamber, the discharge passage communicates with the cooking chamber and the external space, the cooking process of the cooking appliance includes at least a boiling stage, and the cooking method of the cooking appliance includes, at the boiling stage, controlling the heating of the heating mechanism based on a first control parameter so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage; and in response to the heating time of the heating mechanism reaching a first heating time, controlling the heating mechanism to heat for a second heating time based on a second control parameter so that the cooking liquid in the cooking chamber boils and overflows into the discharge passage.

[0006] Here, the first control parameter includes a first constant heating power or a first power-adjusted heating power, the second control parameter includes a second constant heating power or a second power-adjusted heating power, the first constant heating power is smaller than the second constant heating power, and the first power-adjusted heating power is smaller than the second power-adjusted heating power.

[0007] Here, the cooking method further includes, in response to the heating time of the heating mechanism being controlled to be equal to or greater than a second heating time based on the second control parameter, controlling the heating of the heating mechanism based on the first control parameter so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage; and in response to the heating time of the heating mechanism reaching the first heating time, controlling the heating mechanism to heat for the second heating time based on the second control parameter so that the cooking liquid in the cooking chamber boils and overflows into the discharge passage, and repeating the above steps.

[0008] Here, the first heating time is 1 to 5 minutes.

[0009] Here, the first heating time is 2 to 3 minutes.

[0010] Here, the sum of the first heating time and the second heating time is 8 to 20 minutes.

[0011] Here, the total of the first heating time and the second heating time is 8 to 15 minutes.

[0012] Here, the first heating time is shorter than the second heating time.

[0013] Here, in the boiling stage, before the step of controlling the heating of the heating mechanism based on the first control parameter so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage, the cooking method includes, based on the user's selection, obtaining a cooking mode, and obtaining a first control parameter and a second control parameter corresponding to the cooking mode, where the first control parameter and / or the second control parameter corresponding to different cooking modes are different.

[0014] Here, in the boiling stage, before the step of controlling the heating of the heating mechanism based on the first control parameter so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage, the cooking method includes setting a water level line before cooking, or controlling the ratio of the cooking material and the cooking liquid in the cooking chamber to a first ratio by automatic water supply, and then adding a first volume of the cooking liquid to the cooking chamber, where the first ratio is 1:1.3 to 1:1.4, the first volume is 100 ml to 500 ml, and the drainage volume of the cooking chamber is 100 ml to 500 ml.

[0015] To solve the above technical problem, the present application further provides a cooking appliance. The cooking appliance includes a pot body, a discharge passage, and a heating mechanism. The pot body has a cooking chamber. The discharge passage communicates the cooking chamber with the external space. The cooking process of the cooking appliance includes at least a boiling stage. Based on the cooking method, the cooking appliance controls the operation of the heating mechanism.

[0016] To solve the above technical problem, the present application further provides a computer storage medium. The computer storage medium stores program instructions. When the program instructions are executed by a cooking appliance, the above cooking method is realized.

[0017] The beneficial effects of this application are as follows. In the boiling stage, by discharging the cooking liquid to the external space through the discharge passage, the cooking liquid and the cooked food can be effectively separated by utilizing the boiling of the cooking liquid without the need for additional components. The control is easy, the cleaning is simple, and it is also useful for the subsequent collection or treatment of the cooking liquid, and the occupation of the internal space of the cooking chamber by extra components can be reduced. In the initial stage of the boiling stage, by controlling the boiling of the cooking liquid so that it boils but does not overflow, the concentration of the cooking liquid can be effectively and rapidly increased, and the cooking effect can be improved. When the heating time of the heating mechanism reaches the first heating time, the heating of the heating mechanism is controlled so that the cooking liquid boils and overflows. When the cooking liquid reaches the preset concentration, the cooking liquid can be rapidly discharged. As a result, the cooked food can be rapidly separated from the cooking liquid, and the situation where the cooking liquid is too concentrated or too little due to excessive boiling and the cooked food becomes paste-like can be alleviated, and the cooking effect can be improved. As a result, this application facilitates the separation of the cooked food and the cooking liquid, improves the concentration of the cooking liquid, improves the cooking effect, improves the convenience of cleaning the cooking appliance, and improves the user experience.

Brief Description of the Drawings

[0018] To more clearly explain the technical solutions in the embodiments of this application, the drawings necessary for use in the description of the embodiments are briefly described below. Obviously, the drawings in the following description are only some embodiments of this application. Those skilled in the art can obtain other drawings from these drawings without creative efforts.

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Mode for Carrying Out the Invention

[0019] In the following description, for purposes of explanation and not limitation, specific details such as specific system structures and technologies are provided to fully understand the embodiments of the present application. However, it is obvious to those skilled in the art that the present application can be realized in other embodiments without these specific details. In other situations, detailed descriptions of known systems, devices, circuits, and methods are omitted so as not to impede the description of the present application.

[0020] Terms such as "first", "second", etc. in the present application are used to distinguish different objects and are not used to explain a specific order. Also, "including", "having", and any variations thereof are intended to cover non-exclusive inclusion.

[0021] As used in this specification and the appended claims, the term "including" indicates the presence of the described features, wholes, steps, operations, elements, and / or components, but is not to be understood as excluding the presence or addition of one or more other features, wholes, steps, operations, elements, components, and / or their combinations.

[0022] Also, it should be understood that the terms used in this specification are used only for the purpose of describing a specific embodiment and are not intended to limit the present application. As used in this specification and the appended claims, the singular forms "1", "one", and "the" are intended to include the plural unless the context clearly indicates otherwise.

[0023] As used in this specification and the appended claims, the term "and / or" refers to any combination and all possible combinations of one or more of the items in the relevant list, and it should be further understood to include the same.

[0024] As used in this specification and the appended claims, the term "when" can be interpreted as "when", "and", "depending on determination", or "depending on detection" according to the context. Similarly, the phrase "when determined" or "[when the 'described condition or event' is detected]" can be interpreted as "when determined", "depending on determination", or "[when the 'described condition or event' is detected]" or "[depending on detecting the 'described condition or event']" according to the context.

[0025] When an element is fixed to another element, it includes directly fixing the element to the other element or fixing the element to the other element through at least one other element located in the center. When an element is connected to another element, it includes directly connecting the element to the other element or fixing the element to the other element through at least one other element located in the center.

[0026] Hereinafter, the technical solution in the embodiments of this application will be clearly and completely described with reference to the drawings of the embodiments of this application. Obviously, the described embodiments are only a part of the embodiments of this application, not all of the embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative efforts belong to the protection scope of this application.

[0027] This application first proposes a cooking method for a cooking appliance. Referring to FIG. 1, FIG. 1 is a schematic flowchart of a cooking method according to an embodiment of this application. The cooking appliance includes a pot body, a discharge passage, and a heating mechanism. The pot body has a cooking chamber. The discharge passage communicates the cooking chamber with the external space. The cooking process of the cooking appliance includes at least a boiling stage, and the cooking method of this embodiment specifically includes steps S11 to S13.

[0028] Step (S11), in the boiling stage, control the heating of the heating mechanism based on the first control parameter so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage.

[0029] In the boiling stage, control the heating of the heating mechanism so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage, thereby increasing the concentration of the cooking liquid. For example, in a certain application scenario, the concentration of rice soup increases as the boiling time increases. In the boiling stage, as the rice absorbs enough water and gelatinizes, the rice soup becomes thicker.

[0030] Step (S12), in response to the heating time of the heating mechanism reaching the first heating time, control the heating mechanism to heat for a second heating time based on the second control parameter so that the cooking liquid in the cooking chamber boils and overflows into the discharge passage.

[0031] In a certain application scenario, when the heating time of the heating mechanism reaches the first heating time, the concentration of the rice soup reaches a preset requirement. At this time, by controlling the heating mechanism to heat until the second heating time based on the second control parameter, the rice soup can be quickly discharged, reducing the situation where the rice soup is too thick or too little after boiling for a long time and the rice becomes paste-like.

[0032] As the aging of society progresses and the multi-child policy develops, the importance of cooking appliances with health-care functions such as rice soup that is gentle on the stomach is increasing for the problems of gastrointestinal diseases of the elderly and children. In the prior art, cooking appliances usually collect rice soup using a built-in rice soup collector, which greatly limits the cooking space in the cooking chamber. Or, an operation of discharging the inside of the cooking chamber with a pump is performed, but this mechanism has low cleanability and is likely to generate a strange smell after long-term use, and the concentration of the collected rice soup is low in the current technology.

[0033] The beneficial effects of the above configuration of this embodiment are as follows. During the boiling stage, by discharging the cooking liquid to the external space through the discharge passage, it is possible to effectively separate the cooked food and the cooking liquid by utilizing the boiling of the cooking liquid without the need to add additional parts, which is easy to control and simple to clean, useful for subsequent collection or treatment of the cooking liquid, and can reduce the occupation of the internal space of the cooking chamber by extra parts. In the initial stage of the boiling stage, by controlling the cooking liquid so that it boils and does not overflow externally, the concentration of the cooking liquid can be effectively and rapidly increased, improving the cooking effect. When the heating time of the heating mechanism reaches the first heating time, in order to control the heating of the heating mechanism so that the cooking liquid boils and overflows externally, when the cooking liquid reaches the preset concentration, the cooking liquid can be quickly discharged, and the cooked food and the cooking liquid can be quickly separated, reducing the occurrence of a situation where the cooking liquid is too thick or too thin due to excessive boiling and the cooked food becomes paste-like, and improving the cooking effect. Thereby, the embodiment facilitates the separation of the cooked food and the cooking liquid, improves the concentration of the cooking liquid, improves the cooking effect, improves the convenience of cleaning the cooking appliance, and improves the user experience.

[0034] Optionally, the first control parameter includes a first constant heating power or a first power-adjustable heating power, the second control parameter includes a second constant heating power or a second power-adjustable heating power, the first constant heating power is smaller than the second constant heating power, and the first power-adjustable heating power is smaller than the second power-adjustable heating power.

[0035] Note that the first control parameter includes the first power-adjusted heating power, and the heating mechanism is controlled to heat with the first power-adjusted heating power. For example, the heating mechanism is controlled to operate for 14 seconds with the first power-adjusted heating power and then stop for 4 seconds, with a cycle of 18 seconds, so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage, and this cycle is repeated until the first heating time is reached. The power adjustment ratio in this case is 14 / 18. In another application scenario, the heating mechanism can be controlled to operate for 14 seconds with the first power-adjusted heating power and then stop for 2 seconds, with a cycle of 16 seconds, so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage, and this cycle is repeated until the first heating time is reached. The power adjustment ratio in this case is 14 / 16. In this application, the power adjustment ratio is not limited. In other application scenarios, in the first stage of the boiling stage, the power adjustment ratio can change and is not a fixed value.

[0036] Furthermore, the first power-adjusted heating power is controlled such that after the heating mechanism operates for 14 seconds with the first power-adjusted heating power, the heating power is reduced and heated for 4 seconds, with a cycle of 18 seconds, so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage, and this cycle is repeated until the first heating time is reached. In this application, the specific power adjustment ratio is not limited.

[0037] Note that the second control parameter includes the second power-adjusted heating power. The heating mechanism is controlled to heat with the second power-adjusted heating power. For example, the heating mechanism is controlled to operate for 14 seconds with the second power-adjusted heating power and then stop for 4 seconds. This cycle is 18 seconds, thereby preventing the cooking liquid in the cooking chamber from boiling over into the discharge passage and repeating this cycle until the second heating time is reached. The power adjustment ratio in this case is 14 / 18. In another application scenario, the heating mechanism is controlled to operate for 14 seconds with the second power-adjusted heating power and then stop for 2 seconds. This cycle is 16 seconds, thereby preventing the cooking liquid in the cooking chamber from boiling over into the discharge passage and repeating this cycle until the second heating time is reached. The power adjustment ratio in this case is 14 / 16. In the present application, the power adjustment ratio is not limited. In other application scenarios, in the second stage of the boiling stage, the power adjustment ratio can change and is not a fixed value.

[0038] Furthermore, the second power-adjusted heating power is controlled such that after the heating mechanism operates for 14 seconds with the second power-adjusted heating power, the heating power is reduced and heating is performed for 4 seconds. This cycle is 18 seconds, thereby preventing the cooking liquid in the cooking chamber from boiling over into the discharge passage and repeating this cycle until the second heating time is reached. In the present application, the power adjustment ratio is not limited.

[0039] In a certain application scenario, in the first stage of the boiling stage, the heating mechanism is controlled to heat with the first constant heating power for the first heating time, thereby boiling the cooking liquid in the cooking chamber and preventing it from overflowing into the discharge passage. Further, in response to the heating time reaching the first heating time, the heating mechanism is controlled to heat with the second constant heating power for the second heating time, thereby boiling the cooking liquid in the cooking chamber and causing it to overflow into the discharge passage. Here, the first constant heating power is smaller than the second constant heating power.

[0040] In another application scenario, in the first stage of the boiling stage, the heating mechanism is controlled to heat at a first power-adjusted heating power for a first heating time, thereby boiling the cooking liquid in the cooking chamber and preventing it from overflowing into the discharge passage. Further, in response to the heating time reaching the first heating time, the heating mechanism is controlled to heat at a second constant heating power for a second heating time, thereby boiling the cooking liquid in the cooking chamber and causing it to overflow into the discharge passage. Here, the first power-adjusted heating power is smaller than the second constant heating power.

[0041] In yet another application scenario, in the first stage of the boiling stage, the heating mechanism is controlled to heat at a first power-adjusted heating power for a first heating time, thereby boiling the cooking liquid in the cooking chamber and preventing it from overflowing into the discharge passage. Further, in response to the heating time reaching the first heating time, the heating mechanism is controlled to heat at a second power-adjusted heating power for a second heating time, thereby boiling the cooking liquid in the cooking chamber and causing it to overflow into the discharge passage. Here, the first power-adjusted heating power is smaller than the second power-adjusted heating power.

[0042] In still another application scenario, in the first stage of the boiling stage, the heating mechanism is controlled to heat at a first constant heating power for a first heating time, thereby boiling the cooking liquid in the cooking chamber and preventing it from overflowing into the discharge passage. Further, in response to the heating time reaching the first heating time, the heating mechanism is controlled to heat at a second power-adjusted heating power for a second heating time, thereby boiling the cooking liquid in the cooking chamber and causing it to overflow into the discharge passage. Here, the first constant heating power is smaller than the second power-adjusted heating power.

[0043] The above settings are simple and can easily achieve boiling the cooking liquid and increasing its concentration in the first stage of the boiling stage, and quickly discharging the cooking liquid outside the cooking chamber in the second stage of the boiling stage, improving the simplicity of the cooking method. The adjusted heating not only improves the safety of use, reduces energy consumption, but also enables better control of whether the cooking liquid overflows in different time periods of the boiling stage.

[0044] Here, the boiling stage of this embodiment is not limited to the first stage and the second stage. The first stage and the second stage are two sub-stages having an order relationship within the boiling stage. The first stage is not limited to the first sub-stage of the boiling stage, and the second stage is not limited to the final sub-stage of the boiling stage either.

[0045] Optionally, the cooking method of this application further includes step (S13). Step (S13) is to control the heating time of the heating mechanism to be equal to or greater than the second heating time based on the second control parameter, and in response, based on the first control parameter again, control the heating of the heating mechanism so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage; and in response to the heating time of the heating mechanism reaching the first heating time, control the heating mechanism to heat for the second heating time based on the second control parameter so that the cooking liquid boils and overflows into the discharge passage.

[0046] In a certain application scenario, in response to controlling the heating time of the heating mechanism to be equal to or greater than the second heating time based on the second control parameter, the first stage of the boiling stage can be repeated again. That is, based on the first control parameter, control the heating of the heating mechanism so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage, thereby further boiling the cooking liquid such as rice soup, and further increasing the concentration and nutritional components of the cooking liquid. When the heating time of the first stage reaches the first heating time again, control the heating of the heating mechanism based on the second control parameter so that the cooking liquid in the cooking chamber boils and overflows into the discharge passage. Furthermore, when the heating time of the second stage reaches the second heating time, it can be repeated again. There is no limit to the number of cycles of the first stage and the second stage.

[0047] Taking the method of making rice soup and cooked rice as an example, usually, when making rice soup, it is necessary to add more water than the conventional method of making cooked rice. With the same power, the longer the boiling time, the more water the rice absorbs, the more gelatinization occurs, the rice soup becomes thicker, and the concentration of the rice soup is proportional to the boiling time. However, if the time when the rice soup boils and does not overflow is too short, and the rice soup is quickly drained, for example, if the rice soup is drained within 1 minute after boiling, the concentration of the rice soup will be low and the nutritional value will be low. When the rice soup is drained after boiling for more than 8 minutes, at this time, the rice has absorbed a large amount of moisture. Even with strong boiling, the rice soup cannot be drained sufficiently, and the drained rice soup is thick but the amount is small. At the same time, the cooked rice will become paste-like.

[0048] Through the setting of step (S13), the concentration of the rice soup can be further increased, the rice soup can be quickly drained, preventing cooking ingredients such as rice from becoming paste-like due to being boiled in a cooking liquid such as rice soup for a long time, and the cooking experience of the user can be improved.

[0049] Optionally, the first heating time is 1 - 5 minutes.

[0050] This numerical value can be pre-stored in the cooking appliance.

[0051] In a certain application scenario, in the first stage of the boiling stage, in order to prevent the cooking liquid in the cooking chamber from boiling and overflowing into the discharge passage, the heating mechanism is controlled to heat at a certain first heating power for 1 - 5 minutes (for example, 1 minute, 1.5 minutes, 1.88 minutes, 2 minutes, 2.2 minutes, 2.5 minutes, 2.77 minutes, 3 minutes, 3.5 minutes, 3.7 minutes, 4 minutes, 4.5 minutes, 5 minutes, etc.). With this setting, it can be controlled so that the cooking liquid reaches a preset concentration, not only improving the cooking efficiency but also improving the cooking effect.

[0052] Optionally, based on various cooking modes set by the user (e.g., various concentration requirements of the cooking liquid), the corresponding first heating time (e.g., 1 minute, 1.5 minutes, 1.88 minutes, 2 minutes, 2.2 minutes, 2.5 minutes, 2.77 minutes, 3 minutes, 3.5 minutes, 3.7 minutes, 4 minutes, 4.5 minutes, 5 minutes, etc.) can be set. Thereby, this control method can be flexibly applied to various scenarios and improve the user experience.

[0053] Preferably, the first heating time is 2 to 3 minutes.

[0054] In a certain application scenario, in the first stage of the boiling stage, the heating mechanism is controlled to heat for 2 to 3 minutes (e.g., 2 minutes, 2.2 minutes, 2.5 minutes, 2.8 minutes, 3 minutes, etc.) at a certain first heating power so that the cooking liquid in the cooking chamber does not boil over into the discharge passage. With this setting, it can be controlled so that the cooking liquid reaches the preset concentration, not only improving the cooking efficiency but also improving the cooking effect.

[0055] Also, based on various cooking modes set by the user (e.g., various concentration requirements of the cooking liquid), the corresponding first heating time (e.g., 2 minutes, 2.2 minutes, 2.5 minutes, 2.8 minutes, 3 minutes, etc.) can be set. Thereby, this control method can be flexibly applied to various scenarios and improve the user experience.

[0056] Optionally, the sum of the first heating time and the second heating time is 8 to 20 minutes.

[0057] This numerical value can be stored in the cooking appliance in advance.

[0058] In certain application scenarios, during the first stage of the boiling phase, the heating mechanism is controlled to heat at a constant first heating power so that the cooking liquid in the cooking chamber does not boil over into the discharge passage. Further, in response to the heating time reaching the first heating time, the heating mechanism is controlled to heat for a second heating time at a constant second heating power so that the cooking liquid in the cooking chamber boils and overflows into the discharge passage. When the sum of the first heating time and the second heating time reaches 8 to 20 minutes (for example, 8 minutes, 8.5 minutes, 8.88 minutes, 9 minutes, 9.2 minutes, 9.45 minutes, 10.8 minutes, 13 minutes, 13.5 minutes, 14.4 minutes, 15 minutes, 16.5 minutes, 18 minutes, 18.5 minutes, 19 minutes, 19.4 minutes, 20 minutes, etc.), the control is stopped so that the cooking liquid continues to overflow from the discharge passage, and the cooking operation is continued according to the original cooking strategy (for example, at this point, the boiling phase is ended, and the next stage of the cooking process is entered, or this cooking operation can be ended).

[0059] With this setting, not only can the concentration of the cooking liquid be increased more efficiently during the boiling phase according to the user's needs, but also the cooking liquid can be quickly discharged in a short time, preventing the situation where the cooking liquid is too concentrated or too little due to excessive boiling and the cooked food becomes pasty, thereby improving the cooking effect.

[0060] Optionally, based on various cooking modes set by the user (such as various requirements regarding the concentration of the cooking liquid or various requirements regarding the amount of rice soup), the sum of the corresponding first heating time and the second heating time can be set, and this control method can be flexibly applied to various scenarios, improving the user experience.

[0061] Preferably, the sum of the first heating time and the second heating time is 8 to 15 minutes.

[0062] The total of the first heating time and the second heating time is 8 to 15 minutes (for example, 8 minutes, 8.5 minutes, 8.88 minutes, 9 minutes, 9.2 minutes, 9.45 minutes, 10.8 minutes, 13 minutes, 13.5 minutes, 14.4 minutes, 15 minutes, etc.). With this setting, according to the user's needs, the concentration of the cooking liquid can be increased more accurately and efficiently at the boiling stage, and the cooking liquid can be discharged more efficiently and quickly in a shorter time. Therefore, it can prevent the situation that the cooking liquid is too concentrated or too little due to excessive boiling, and the cooked food becomes paste-like, and the cooking effect can be improved.

[0063] Based on various cooking modes set by the user (for example, various requirements regarding the concentration of the cooking liquid, or various requirements regarding the amount of rice soup, etc.), the total of the corresponding first heating time and the second heating time can be set. This control method can be flexibly applied to various scenarios and improve the user's experience.

[0064] Optionally, the first heating time is shorter than the second heating time.

[0065] By setting the first heating time shorter than the second heating time, the discharge time of the cooking liquid can be made longer, it becomes easier to discharge the entire cooking liquid, and the concentration of the cooking liquid can be further increased again.

[0066] In other embodiments, the relationship between the magnitudes of the first heating time and the second heating time is not limited.

[0067] In addition, in other embodiments, when the first control parameter is a constant first heating power, the second control parameter can be set to heat intermittently at a constant heating power, or perform power-adjustable heating based on cooking information (such as temperature and pressure) in the cooking appliance, etc. As long as the cooking liquid in the cooking chamber boils and overflows into the discharge passage, the details are not limited.

[0068] In still other embodiments, when the second control parameter is a constant first heating power, the first control parameter can be set to intermittently heat at a constant heating power, or, based on cooking information (such as temperature and pressure) in the cooking appliance, perform adjusted heating, etc. As long as the cooking liquid in the cooking chamber boils and overflows into the discharge passage, the details are not limited.

[0069] In still other embodiments, both the second control parameter and the first control parameter can be set to intermittently heat at a constant heating power, or, based on cooking information (such as temperature and pressure) in the cooking appliance, perform adjusted heating. As long as the cooking liquid does not boil and overflow during the first stage of the boiling stage, and the cooking liquid boils and overflows into the discharge passage during the second stage of the boiling stage, it is not particularly limited.

[0070] Optionally, the first heating time is shorter than the second heating time.

[0071] In a certain application scenario, the first heating time can be set shorter than the second heating time, thereby enabling more power adjustment heating (such as intermittent heating) times in the second stage of the boiling stage, and further enabling more times of periodic control of the boiling and overflow of the cooking liquid. Thereafter, the concentration of the cooking liquid can be further increased.

[0072] In other embodiments, similar improvements can also be made to the cooking method, but they will not be repeated herein.

[0073] This application further proposes a cooking method for a cooking appliance. As shown in FIG. 2, FIG. 2 is a schematic flowchart of a cooking method according to still another embodiment of this application. The cooking appliance includes a pot body, a discharge passage, and a heating mechanism. The pot body has a cooking chamber. The discharge passage communicates the cooking chamber with the external space. The cooking process of the cooking appliance includes at least a boiling stage. The cooking method of this embodiment specifically includes steps (S31) to (S34).

[0074] Step (S31), based on the user's selection, obtain the cooking mode.

[0075] Multiple different cooking modes can be preset in the cooking appliance. The user can select the cooking mode corresponding to the current cooking operation. In certain application scenarios, cooking liquids of different concentrations may correspond to different cooking modes such as thick soup mode, clear soup mode, extra thick soup mode, etc.

[0076] Step (S32), obtain the first control parameter and the second control parameter corresponding to the cooking mode.

[0077] The preset first control parameter and second control parameter corresponding to different cooking modes are different.

[0078] Step (S33), in the boiling stage, control the heating of the heating mechanism based on the first control parameter so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage.

[0079] For the specific implementation form, refer to the above step (S11), and it will not be repeated here.

[0080] Step (S34), in response to the heating time of the heating mechanism reaching the first heating time, control the heating mechanism to heat for a second heating time based on the second control parameter so that the cooking liquid in the cooking chamber boils and overflows into the discharge passage.

[0081] For the specific implementation form, refer to the above step (S12), and it will not be repeated here.

[0082] Here, the first control parameter corresponding to different cooking modes is different, and the second control parameter corresponding to different cooking modes is also different.

[0083] The beneficial effects of the above settings are as follows. Based on the cooking mode selected by the user, the first control parameter and the second control parameter are adjusted, which helps to cook a cooking liquid (e.g., rice soup) with a corresponding concentration according to the user's needs, improve the applicability of the product in multiple scenarios, and thereby improve the user experience of the product.

[0084] In other embodiments, the first control parameter corresponding to different cooking modes can be set to be different, the second control parameter is not limited, or the second control parameter corresponding to different cooking modes can be set to be different and is not limited to the first control parameter.

[0085] In other embodiments, similar improvements can be made to the cooking method, which will not be repeated here.

[0086] This application further proposes a cooking method for a cooking appliance. As shown in FIG. 3, FIG. 3 is a schematic flowchart of a cooking method according to another embodiment of this application. The cooking appliance includes a pot body, a discharge passage, and a heating mechanism. The pot body has a cooking chamber, the discharge passage communicates with the cooking space and the external space, and the cooking process of the cooking appliance includes at least a boiling stage. The cooking method of this embodiment specifically includes steps (S41) to (S43).

[0087] Step (S41) Before cooking, set the water level line or automatically add water to control the ratio of the cooking ingredients and the cooking liquid in the cooking chamber to a first ratio, and then add a first volume of the cooking liquid to the cooking chamber.

[0088] In a certain application scenario, before starting cooking, after adding a corresponding amount of rice and water to the cooking chamber at a first ratio, continue to add a cooking liquid with a first volume. In another application scenario, the cooking ingredients and the cooking liquid may be rice and water. A water level line may be set on the pot body to limit the first ratio, or the ratio between the cooking ingredients and the cooking liquid in the cooking chamber may be controlled by an automatic water injection component to be the first ratio. Here, the automatic water injection component is not limited to adding water, and other cooking liquids can be added.

[0089] In other embodiments, the ratio between the cooking ingredients and the cooking liquid in the cooking chamber can also be controlled to be the first ratio by other methods. For example, components that can automatically add cooking ingredients and the cooking liquid are not particularly limited as long as the ratio between the cooking ingredients and the cooking liquid in the cooking chamber can achieve the first ratio.

[0090] Step (S42): In the boiling stage, based on the first control parameter, control the heating of the heating mechanism so that the cooking liquid in the cooking chamber boils and does not overflow into the discharge passage.

[0091] For specific embodiments, refer to the above step (S11), which will not be repeated here.

[0092] Step (S43): In response to the heating time of the heating mechanism reaching the first heating time, based on the second control parameter, control the heating mechanism to heat for a second heating time so that the cooking liquid in the cooking chamber boils and overflows into the discharge passage.

[0093] For specific embodiments, refer to the above step (S12), which will not be repeated here.

[0094] Here, the drainage volume of the cooking chamber is 100 ml to 500 ml.

[0095] Here, the first ratio is 1:1.3 to 1:1.4, the first volume is 100 ml to 500 ml, and the drainage volume is 100 ml to 500 ml. The drainage volume refers to the amount of the cooking liquid discharged through the discharge passage.

[0096] For example, the first ratio may be 1:1.3, 1:1.31, 1:1.32, 1:1.355, 1:1.37, 1:1.388, 1:1.39, 1:1.4, etc., the first volume may be 100 ml, 108 ml, 120 ml, 150 ml, 190 ml, 199 ml, 200 ml, 220 ml, 250 ml, 287 ml, 300 ml, 400 ml, 420 ml, 450 ml, 487 ml, 500 ml, etc., and the drainage volume may be 100 ml, 118 ml, 120 ml, 135 ml, 178 ml, 190 ml, 200 ml, 210 ml, 240 ml, 267 ml, 300 ml, 318 ml, 320 ml, 435 ml, 490 ml, 500 ml, etc.

[0097] With the above settings, in the boiling stage, it helps to obtain a more appropriate amount of cooking liquid (such as rice soup), can reduce the volume of the container for collecting the cooking liquid, and at the same time, the amount of the collected cooking liquid can meet the drinking needs of children and / or the elderly in the user's family. This is more appropriate according to the user's usage situation and improves the user's experience.

[0098] In a certain application scenario, the cooking appliance has a rice steaming function of a rice cooker. Correspondingly, as shown in FIG. 6, the cooking process includes a water absorption stage, a heating stage, a boiling stage, a simmering stage, and a heat preservation stage. Different stages have corresponding preset heating powers respectively.

[0099] The present application further proposes a cooking appliance. As shown in FIG. 4, FIG. 4 is a schematic diagram showing the structure of a cooking appliance according to an embodiment of the present application. The cooking appliance includes a pot body 01, a discharge passage 02, and a heating mechanism 04. The pot body 01 has a cooking chamber 05. The discharge passage 02 communicates the cooking chamber 05 with the external space. The cooking process of the cooking appliance includes at least a boiling stage, and the cooking appliance controls the operation of the heating mechanism 04 based on the above cooking method.

[0100] By installing the discharge passage 02, the cooking liquid and the cooked food can be effectively separated by utilizing the boiling of the cooking liquid without the need for additional parts, which is convenient for control and cleaning, useful for subsequent collection or treatment of the cooking liquid, and can reduce the space occupied by extra parts in the cooking chamber 05. By installing the detection member, it helps the user to immediately discover and handle blockages, further improves the safety of using the cooking appliance, and also improves the user experience.

[0101] Optionally, the cooking appliance includes a rice cooker or a pressure cooker.

[0102] Optionally, the pot body 01 includes a pot and a cover 11 disposed on the pot. The pot body 01 has a cooking chamber 05, and the discharge passage 02 is disposed within the cover 11 and is arranged within the cover 11 to reduce the space occupied in the cooking chamber 05.

[0103] Optionally, the cooking appliance further includes a liquid collection container 03. The liquid collection container 03 is communicated with the discharge passage 02 and is used to collect the cooking liquid discharged from the discharge passage 02.

[0104] The liquid collection container 03 is, for example, a rice soup collection cup for collecting cooking liquid such as rice soup. In certain application scenarios, the liquid collection container 03 is detachably connected to the pot body 01, which is convenient for the user to take out the liquid collection container 03 for cleaning.

[0105] By installing the liquid collection container 03, the user can easily collect the cooking liquid, thereby improving the user experience and the applicability of the product in multiple scenarios.

[0106] In other embodiments, similar improvements can be made to the cooking appliance, but will not be repeated here.

[0107] This application further proposes a computer storage medium. As shown in FIG. 5, FIG. 5 is a schematic diagram showing the structure of a computer storage medium according to an embodiment of this application. In the computer storage medium 60, program instructions 61 are stored, and the program instructions 61 are executed by a cooking appliance to implement the above cooking method.

[0108] Here, the program instructions 61 can form a program file stored in the above storage medium in the form of a software product, whereby an electronic device (such as a personal computer, server, or network device) or a processor can execute all or part of the steps of the methods of various embodiments of this application. The storage medium includes a USB flash drive, a mobile hard disk, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or other media that can store program code such as a CD-ROM, or can include a terminal device such as a computer, a server, a mobile phone, a tablet, etc.

[0109] The computer storage medium 60 of this embodiment may be a U disk, an SD card, a PD optical drive, a mobile hard drive, a large-capacity floppy drive, a flash memory, a multimedia memory card, a server, etc., but is not limited thereto.

[0110] In an embodiment of this application, a computer program product or a computer program is provided, and the computer program product or the computer program includes computer instructions stored in a computer storage medium. The processor of the electronic device reads the computer instructions from the computer storage medium, and the processor executes the computer instructions so that the electronic device executes the steps in the embodiments of the above methods.

[0111] Furthermore, when the above-described functions are implemented as software functions and sold or used as independent products, they may be stored in a readable storage medium of a mobile terminal. That is, this application also provides a storage device for storing program data, and the program data can be executed to implement the methods of the above-described embodiments. The storage device may be a USB flash drive, a CD-ROM, a server, etc. That is, this application can be realized in the form of a software product consisting of a number of instructions for causing an intelligent terminal to execute all or part of the steps of the methods described in each embodiment.

[0112] Different from the prior art, in this application, during the boiling stage, by discharging the cooking liquid to the external space through the discharge passage, the boiling of the cooking liquid can be utilized to effectively separate the cooked food and the cooking liquid without the need for additional parts, the control is easy, the cleaning is simple, it is also useful for the subsequent collection or treatment of the cooking liquid, and the occupation of the internal space of the cooking chamber by extra parts can be reduced. In the initial stage of the boiling stage, the cooking liquid is controlled so as not to boil over externally, whereby the concentration of the cooking liquid can be effectively and rapidly increased, and the cooking effect can be improved. When the heating time of the heating mechanism reaches the first heating time, the heating mechanism is controlled so that the cooking liquid boils over, whereby when the cooking liquid reaches a preset concentration, the cooking liquid can be rapidly discharged, the cooked food can be rapidly separated from the cooking liquid, and the occurrence of a situation where the cooking liquid is too thick or too thin due to excessive boiling and the cooked food becomes paste-like can be reduced, and the cooking effect can be improved. Therefore, this application can easily separate the cooked food and the cooking liquid, increase the concentration of the cooking liquid, improve the cooking effect, improve the convenience of cleaning the cooking appliance, and improve the user experience.

[0113] The above is only a part of the embodiments of the present application and does not limit the scope of the patent of the present application. Any equivalent device or equivalent process conversion carried out using the content of the specification and drawings of the present application, or any application directly or indirectly applicable to other related technical fields, is similarly included within the scope of patent protection of the present application.

Description of Reference Numerals

[0114] 01 Pot body 02 Discharge passage 03 Liquid collection container 04 Heating mechanism 05 Cooking chamber 11 Cover 60 Computer storage medium 61 Program instruction

Claims

1. The cooking utensil includes a pot body, a discharge passage, and a heating mechanism, the pot body having a cooking chamber, the discharge passage communicating with the cooking chamber and an exterior space, and the cooking process includes at least a boiling stage; The cooking method of the cookware includes: controlling heating of the heating mechanism based on a first control parameter during a boiling stage so that the cooking liquid in the cooking chamber does not boil and overflow into the drain passage; In response to a heating time of the heating mechanism reaching a first heating time, controlling the heating mechanism to heat for a second heating time based on a second control parameter such that cooking liquid in the cooking chamber boils and overflows into the discharge passage; A cooking method using a cookware, comprising:

2. 2. The cooking method of claim 1, wherein the first control parameter includes a first steady-state heating power or a first power-adjusted heating power, the second control parameter includes a second steady-state heating power or a second power-adjusted heating power, the first steady-state heating power being smaller than the second steady-state heating power, and the first power-adjusted heating power being smaller than the second power-adjusted heating power.

3. The cooking method comprises: in response to controlling a heating time of the heating mechanism to be equal to or longer than the second heating time based on the second control parameter, controlling heating of the heating mechanism based on the first control parameter so that the cooking liquid in the cooking chamber does not boil and overflow into the discharge passage again; In response to a heating time of the heating mechanism reaching a first heating time, controlling the heating mechanism to heat for the second heating time based on the second control parameter so that the cooking liquid in the cooking chamber boils and overflows into a discharge passage; The cooking method of claim 1 , further comprising:

4. The cooking method of claim 1, wherein the first heating time is 1 to 5 minutes.

5. The cooking method using the cookware according to claim 4, wherein the first heating time is 2 to 3 minutes.

6. 2. The cooking method using the cookware according to claim 1, wherein the sum of the first heating time and the second heating time is 8 to 20 minutes.

7. 7. The cooking method using the cookware according to claim 6, wherein the sum of the first heating time and the second heating time is 8 to 15 minutes.

8. The cooking method according to claim 1 , wherein the first heating time is shorter than the second heating time.

9. In the boiling stage, before the step of controlling the heating of the heating mechanism based on a first control parameter so that the cooking liquid in the cooking chamber does not boil and overflow into the drain passage, the cooking method of the cooking utensil further comprises: obtaining a cooking mode based on a user selection; obtaining the first control parameter and the second control parameter corresponding to the cooking mode; Including, The cooking method of claim 1 , wherein the first control parameter and / or the second control parameter corresponding to different cooking modes are different.

10. In the boiling stage, before the step of controlling the heating of the heating mechanism based on a first control parameter so that the cooking liquid in the cooking chamber does not boil and overflow into the drain passage, the cooking method of the cooking utensil further comprises: Prior to cooking, controlling a ratio of food to cooking liquid in the cooking chamber to a first ratio by setting a water level line or automatically adding water, and then adding a first volume of cooking liquid to the cooking chamber; 2. The cooking method of claim 1, wherein the first ratio is 1:1.3 to 1:1.4, the first volume is 100ml to 500ml, and the amount of drainage liquid in the cooking chamber is 100ml to 500ml.

11. A cooking utensil comprising a pot body, a discharge passage and a heating mechanism, wherein the pot body has a cooking chamber, the discharge passage is connected to the cooking chamber and an external space, the cooking process of the cooking utensil includes at least a boiling stage, and the cooking utensil controls the operation of the heating mechanism based on the cooking method described in any one of claims 1 to 10.

12. A computer storage medium having program instructions stored thereon, the program instructions being executed by the cooking appliance to perform the cooking method of any one of claims 1 to 10.

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