Cooking method and cooking utensils for cooking rice

Abstract

This application discloses a cooking method and a cooking utensil for cooking rice with a cooking utensil, the cooking method includes a step (S01) of obtaining a rice cooking command, executing a predetermined cooking curve up to the steaming stage, and knowing the execution state of the steaming stage, and a step (S02) of controlling the cooking utensil to enter an elasticity increasing stage when the execution state satisfies a predetermined condition, the elasticity increasing stage includes a step of controlling a cooling device to perform a cooling process on the rice in the inner pot (30), and the rice temperature is lowered by a predetermined temperature and / or the cooling time reaches a predetermined time, so that the rice is cooled and shrinks. The cooking device includes an inner pot (30) for cooking rice, a heating device (105), and a cooling device for lowering the temperature of the outer wall of the inner pot (30). The cooling process changes the temperature state of the environment in which the rice grains are located, and the rice grains have a characteristic that elastic deformation occurs and the shape of the rice grains can be maintained when a certain pressure is applied, and have a more elastic texture.

Description

[Technical field]

[0001] This application claims priority from the following patent applications, the entire contents of which are incorporated herein by reference: 1) An invention patent application submitted to the China Patent Office on March 14, 2022, with application number 202210246880.5 and the invention title "Cooking method and cooking utensil for preparing rice with a cooking utensil"; 2) An invention patent application submitted to the China Patent Office on March 29, 2022, with application number 202210317381.0, and with the invention name "Control method for cooking rice with a cooker and cooker."

[0002] The present application belongs to the technical field of kitchen utensils, and specifically relates to a cooking method for cooking rice with a cooker and a cooker. [Background technology]

[0003] In conventional rice cooking, the cooking method using a rice cooker generally includes a water absorption stage, a temperature rise stage, a boiling stage, a steaming stage, and a warming stage. In the water absorption stage, the rice starch is absorbed and gelatinized to avoid the rice being undercooked. In the temperature rise stage, the temperature is quickly raised to boiling after the water absorption is completed. In the boiling stage, the rice is matured at a high temperature. In the steaming stage, the rice is further steamed after maturing to further absorb moisture in the rice, so that the rice has a stronger aroma, is delicious and chewy. After the steaming stage is completed, the lid can be opened and the rice can be taken out, which corresponds to the completion of cooking. Then, in the warming stage, the rice is cooled and the temperature is maintained in the warming stage to prevent the cooked rice from dropping in temperature.

[0004] Although the cooked rice that has undergone the steaming step is essentially cooked, the elasticity of the cooked rice at this stage is not ideal with conventional cooking methods. Summary of the Invention [Problem to be solved by the invention]

[0005] The present application provides a cooking method for cooking rice using a cooker and a cooker, thereby solving the problem of poor elasticity of cooked rice caused by the cooker. [Means for solving the problem]

[0006] The technical solutions of the embodiments of the present application are realized as follows: According to one aspect, an embodiment of the present application provides a cooking method for cooking rice in a cooker, the cooker including an inner pot for cooking rice, a heating device and a cooling device, the cooking method comprising: A step of obtaining a cooked rice cooking command, executing a predetermined cooking curve up to a steaming stage, and knowing the execution state of the steaming stage; and controlling the cooking appliance to enter an elasticity increasing stage when the execution state satisfies a predetermined condition; The elasticity increasing step is a step of controlling the cooling device to perform a cooling process on the cooked rice in the inner pot, and includes a step of lowering the cooked rice temperature by a predetermined temperature and / or allowing the cooling time to reach a predetermined time, so that the cooked rice is cooled and contracts.

[0007] According to another aspect, one embodiment of the present application provides a cooking apparatus, comprising an inner pot for cooking rice, a heating device, a cooling device for lowering a temperature of an outer wall of the inner pot, a memory and a processor, the memory storing a computer program operable by the processor, the processor executing the program to realize the steps of the above method. Effect of the Invention

[0008] In the embodiment of the present application, the steaming stage is judged to be in progress, and when the steaming stage satisfies a predetermined condition, the cooking device is controlled to enter the elasticity increasing stage, thereby increasing the elasticity of the cooked rice that has been sufficiently gelatinized in the steaming stage. In the steaming stage, the moisture in the cooked rice is reduced, and the remaining small amount of gruel is distributed in the gaps between the cooked rice. At high temperatures, some of the moisture is absorbed by the rice grains and some evaporates, preventing the rice grains from continuously absorbing moisture and maintaining the shape of the rice grains. In some embodiments of the present application, a cooling process is performed on the cooked rice in the inner pot by a cooling device. The cooling process changes the temperature state of the environment in which the rice grains are located, and the rice changes from the original state of being hot on the outside and cold on the inside to a state of being cold on the outside and hot on the inside. In this temperature state, the outer surface of the rice is cooled first and shrinks, causing the rice to shrink. The inside of the rice will later be cooled and shrink, and if the rice shrinks non-uniformly, internal stress will be generated inside the rice, which will act on the outer surface of the cooked rice, making the outer surface of the rice grain tight. The tight outer surface will prevent the cooked rice from absorbing more water, and the cooked rice will not become too soft. Furthermore, the rice grains will complete gelatinization, and the tight outer surface will have a fluffy structure, so that the rice grains have a certain elastic deformation ability. As described above, when rice grains are subjected to a certain pressure, they have the property of undergoing elastic deformation and maintaining the shape of the cooked rice grain, and have a more elastic texture.

[0009] The present application can be further understood from the drawings contained herein, which constitute a part of the present application, and the schematic examples and the description thereof are intended to interpret the present application without undue limitations thereon. [Brief description of the drawings]

[0010] [Figure 1] 1 is a flowchart of one embodiment of a cooking method for making rice using a cooker provided in Example 1 of the present application. [Diagram 2] 1 is a flowchart provided by Example 1 of the present application for obtaining a running state based on the running period of the steaming stage; [Diagram 3] 1 is a flow chart of controlling a temperature value after a cooling process provided by Example 1 of the present application. [Figure 4]1 is a flowchart of an implementation of controlling a cooling device provided by Example 1 of the present application. [Diagram 5] 1 is a flow chart of performing an elasticity increasing step provided in Example 1 of the present application. [Figure 6] FIG. 1 is a structural block diagram of a cooking utensil provided in Example 1 of the present application. [Figure 7] FIG. 1 is a structural schematic diagram of a cooking utensil provided in Example 1 of the present application. [Figure 8] 1 is a flowchart of one embodiment of a cooking method for making rice using a cooker provided in Example 2 of the present application. [Figure 9] FIG. 4 is a curve showing the change in operating temperature over time during the cooling process of the gas supply device provided in Example 2 of the present application. [Figure 10] FIG. 4 is a curve showing the change over time of the operating temperature during the temperature decreasing and increasing process of the gas supply device provided in the second embodiment of the present application. [Figure 11] FIG. 1 is a curve diagram of the entire cooked rice cooking flow provided by Example 2 of the present application. [Figure 12] FIG. 2 is a structural block diagram of a cooking utensil provided in Example 2 of the present application. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] In order to more clearly interpret the overall concept of the present application, the following detailed description will be given in an exemplary manner in conjunction with the drawings of the specification.

[0012] In order to fully understand the present application, numerous specific details are set forth in the following description; however, the present application may be implemented in other ways different from those described herein, and therefore the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0013] Furthermore, in the description of this application, the orientations or positional relationships indicated by terms such as "inside" and "outside" are orientations or positional relationships according to the drawings, and do not indicate or imply that the designated devices or elements must have a particular orientation or be constructed and operated in a particular orientation, but are merely intended to conveniently describe this application and simplify the description, and do not limit the present invention.

[0014] In this application, unless otherwise expressly specified and limited, the terms "attached", "coupled", "connected", "fixed" and the like should be understood in a broad sense, for example, may be fixed connection, detachable connection, or integral connection, may be mechanical connection, electrical connection, or even communication connection, may be direct connection, may be indirect connection through an intermediate medium, and may be internal communication between two elements or an interaction relationship between two elements. Those skilled in the art can understand the specific meaning of the above terms in the present invention based on the specific situation.

[0015] In this application, unless otherwise expressly specified and limited, when a first feature is "above" or "below" a second feature, the first and second features may be in direct contact with each other, or the first and second features may be in indirect contact with each other through an intermediate medium. In the description of this specification, the description of a reference term such as "embodiment," "example," "one example," "example," or "specific example" means that the specific feature, structure, material, or feature described in combination with the example or example is included in at least one example or example of this application. In this specification, schematic expressions of the above terms do not necessarily refer to the same example or example. And, the specific feature, structure, material, or feature described may be combined in any one or more examples or examples in an appropriate manner. EXAMPLES

[0016] Example 1: First, this application is filed based on the inventors' knowledge and discovery that: The main component of cooked rice is starch, and cooking rice is the process of using water and heat to fully gelatinize the ordered β-structure starch into disordered α-structure starch; the higher the degree of gelatinization (gelatinization) of cooked rice, the greater the expansion rate of the cooked rice and the higher its water absorption rate, and correspondingly, the lower its elasticity; in other words, the softer it becomes.

[0017] Rice starch contains amylopectin and amylose. The higher the amylopectin content, the higher the viscosity of the cooked rice, and after steaming or boiling, it will expand greatly, becoming plump and rich. If the amylose content is high, the boiled rice will be hard and inelastic. Currently, most of the rice eaten at home is Japonica rice or Indica rice, and the amylose proportion of Indica rice is high, reaching 20-24%, while the amylose proportion of Japonica rice is low, around 15-18%. As can be seen, no matter what type of rice it is, each has a certain proportion of amylose.

[0018] Cooked rice has good elasticity because when a certain pressure is applied, the cooked rice grains undergo elastic deformation and can maintain the shape of the cooked rice grains.

[0019] Referring to Figure 1, a flow chart of one embodiment of the cooking method for cooking rice with the cookware disclosed in the present application is shown, and the cooking method for cooking rice is applied to cookware for cooking rice, and the cookware includes, but is not limited to, an electric rice cooker, an electric stew pot, an electric pressure cooker, a non-oil fryer, etc. In the cooking method described below, the cookware includes an inner pot for cooking rice, a heating device, and a cooling device for lowering the temperature of the rice, and the following description is specifically referred to.

[0020] The cooking method includes the steps of: S01: Obtain a rice cooking command, execute a predetermined cooking curve up to the steaming stage, and know the execution state of the steaming stage; Here, the cooking command includes, but is not limited to, an operation command issued by performing touch control based on an operation panel or display panel of a cooking appliance, a remote control command issued based on an infrared remote control or a remotely controllable device, and a remote control command issued based on a remote server.

[0021] The predetermined cooking curve can complete cooking of rice, and may be stored in the cooker memory, the remote server, or the smart terminal, but is not limited thereto. For cooking rice, the predetermined cooking curve generally includes a water absorption stage, a heating stage, a boiling stage, a steaming stage, a keeping warm stage, etc.

[0022] The implementation state of the steaming stage may be, but is not limited to, the following technical means: 1),Referring to Fig. 2, obtain the running state based on the running duration of the steaming stage; S101: Obtain the change state of the first temperature at the bottom of the inner pot; S102: when the first temperature is greater than the first temperature limit value, it is determined that the predetermined cooking curve has been performed up to the steaming stage, and the first temperature limit value is greater than the boiling point temperature value of the boiling stage; S103: The execution period of the steaming stage is obtained to know the execution status of the steaming stage.

[0023] As known to those skilled in the art, the first temperature is obtained by a bottom temperature sensor installed in the cooker, specifically, in one embodiment, the bottom temperature sensor is an NTC thermistor, which is abutted against the bottom of the metal inner pot and converts the temperature data of the inner pot into an electrical signal, and a top temperature sensor installed in the cooker is used to obtain the boiling point temperature value, specifically, in one embodiment, the top temperature sensor is an NTC thermistor, which is installed in the pot lid of the cooker, and a probe is inserted into the cooking chamber defined by the inner pot and the pot lid to obtain the temperature data in the cooking chamber and convert it into an electrical signal to obtain the boiling point temperature value, where the top temperature data is called the second temperature.

[0024] After the boiling stage is performed for a certain period of time, the water in the inner pot gradually evaporates or is absorbed by the rice grains, so that the first temperature at the bottom of the inner pot is higher than the boiling point. In this case, the first temperature limit value is set to 120 to 130°C. After entering the steaming stage, the steaming stage execution status is known based on the execution period of the steaming stage.

[0025] In addition, in some specific embodiments, step S103 further includes: The change state of the first temperature of the bottom of the inner pot during the steaming step is obtained to identify the execution state of the steaming step.

[0026] During the steaming stage, the cooked rice is maintained at a constant temperature, for example, 105°C or 110°C, so that the moisture in the cooked rice continuously shrinks and the rice grains continuously gelatinize, and the first temperature of the inner pot is always in a constant fluctuation. At this time, according to the change in the first temperature during the steaming stage, it can be recognized whether the inner pot is in a temperature rising state or a temperature falling state during the steaming stage, and the current temperature value.

[0027] 2) Obtain the running status according to the status of the heating device in the steaming stage; Obtaining a heating state of the heating device; When the heating off period of the heating device is greater than the first period threshold, the steaming stage execution state is known.

[0028] In the steaming stage, the heating state of the heating device indirectly represents the execution state in the steaming stage, and when the steaming is completed, the heating device stops heating, and in this case, the heating stop period of the heating device is longer than the stop period of the heating device in the steaming stage.

[0029] S02: When the execution state satisfies a predetermined condition, the cooking utensil is controlled to enter an elasticity increasing stage, and the elasticity increasing stage is a step of controlling the cooling device to perform a cooling process on the cooked rice in the inner pot, including a step of lowering the cooked rice temperature by a predetermined temperature and / or allowing the cooling time to reach a predetermined time, whereby the cooked rice is cooled and contracted.

[0030] The cooked rice that has undergone the steaming step is basically cooked, but with the conventional cooking method, the elasticity of the cooked rice at this step is not ideal. In particular, for rice with a high amylose content, the texture is harder than most. This is because after this step is completed, the degree of gelatinization of the starch granules is high, and the rice grains absorb water, expand, and become soft. During the gelatinization process of the cooked rice, the outside of the rice grain has the greatest amount and time of contact with water, and the inside has the least amount and time of contact with water, so the degree of gelatinization of the starch at the outside of the rice grain is more thorough and the degree of gelatinization at the inside is relatively small. Because the degree of gelatinization of the rice grains is high on the outside and low on the inside in the conventional cooking method, when a certain pressure is applied to the outside of the rice grain, elastic deformation occurs and the cooked rice grain does not have the characteristics to maintain its shape.

[0031] The execution state of the steaming stage is judged, and when the execution state satisfies a predetermined condition, the cooking utensil is controlled to enter an elasticity increasing stage, thereby increasing the elasticity of cooked rice that has been sufficiently gelatinized in the steaming stage.

[0032] During the steaming stage, the moisture in the rice is reduced, and the remaining small amount of gruel is distributed in the gaps between the rice. At high temperatures, some of the moisture is absorbed by the rice grains and some evaporates. In order to prevent the rice grains from continuously absorbing moisture and maintain the shape of the rice grains, in some embodiments of the present application, a cooling device is used to perform a cooling process on the rice in the inner pot. The cooling process changes the temperature state of the environment in which the rice grains are located, and the rice changes from the original state of being hot on the outside and cold on the inside to a state of being cold on the outside and hot on the inside. In this temperature state, the outer surface of the rice is cooled first and shrinks, The inside of the rice will later be cooled and will shrink. When the rice shrinks non-uniformly, internal stress will be generated inside the rice, which will act on the outer surface of the cooked rice, making the outer surface of the rice grain tight. The tight outer surface will prevent the cooked rice from absorbing more water, and the cooked rice will not become too soft. Furthermore, the rice grains will complete gelatinization, and the tight outer surface will have a fluffy structure. This gives the rice grains a certain elastic deformation ability. As described above, when rice grains are subjected to a certain pressure, they will undergo elastic deformation and have the property of being able to maintain the shape of the cooked rice grain, making the texture more elastic.

[0033] In some specific embodiments of the present application, the cooling location of the cooling device may be, but is not limited to, the outer wall of the inner pot, or the outer space of the inner pot, or the inner space of the inner pot, and the cooling device may be, but is not limited to, water-cooled, air-cooled, semiconductor-cooled, or other cooling devices.

[0034] Taking air cooling as an example, the experimental data is as follows: [Table 1]

[0035] The experimental group is the rice index after cooling by air cooling, and the comparison group is the rice index that has not been cooled. As can be seen, the elastic modulus of the experimental group is 9% higher than that of the comparison group.

[0036] In the above step of controlling the cookware to enter the elasticity increasing stage when the execution state meets the predetermined condition, the predetermined condition includes the end of the steaming stage, and when the steaming stage is finished, the heating device is controlled to stop heating the inner pot, so that the temperature of the cooked rice is quickly lowered by the cooling device, and the temperature state in which the cooked rice is located is changed as much as possible, thereby increasing the elasticity. By making the end of the steaming stage the predetermined condition of the execution state, there is no situation in which the heating device continuously resumes heating after the cooling process to continue and complete the steaming stage, in this case, if heating is resumed when the temperature after the cooling process is low, the temperature rise process will change the temperature state of the rice grains and further reduce the elasticity of the rice grains. If the cooling process is performed after the steaming is finished, it means that the heating device does not need to resume heating after the cooling process, and the elasticity of the rice grains can be maintained.

[0037] In one embodiment of the present application, as described in S103, whether the steaming stage is completed is obtained based on the duration of the steaming stage, and when the duration of the steaming stage is known, the end time of the steaming stage is determined according to the duration, thereby controlling the cooking appliance to enter the elasticity increasing stage. In the alternative solution of S103, whether the steaming stage is completed is determined based on the change state of the first temperature during the steaming stage, and when the steaming period is long, the moisture in the cooked rice continues to decrease, so the change rate of the first temperature gradually increases, and the end time of the steaming stage can be recognized by recognizing the change rate of the first temperature. In another embodiment, whether the steaming stage is completed can be determined based on the heating stop period of the heating device.

[0038] In some embodiments of the present application, the predetermined condition may be to perform a cooling process when the steaming step is performed up to a set time, in which the set time is less than 1 / 3 of the total duration of the steaming step, i.e., when the steaming step is performed for more than 2 / 3 of the total time, a cooling process is performed to increase elasticity, and preferably, the heating device stops heating during and after the cooling process.

[0039] In some embodiments of the present application, the predetermined condition may further be that when the first temperature of the bottom of the inner pot reaches a set temperature in the steaming step, a cooling process is carried out. In the steaming step, the heating device heats the inner pot to maintain a certain temperature, for example, 105-110°C. In this process, the heating device heats the inner pot intermittently with a power of 100-500W. When the temperature of the cooked rice reaches 105-110°C in a relatively stable process and to improve the elasticity, the heating device stops heating. In this case, a cooling process is started to form a thermal shock on the cooked rice to improve the elasticity. When the temperature drops to a certain temperature, the cooling process is stopped and the heating device resumes heating. Preferably, the temperature should not drop too much, preferably 3-10°C, to avoid affecting the steaming effect of the cooked rice. Finally, preferably, after the steaming is finished, a cooling process is carried out to overcome the problem of stress relief after heating.

[0040] In some embodiments of the present application, the cooling device must maintain a certain temperature after the cooked rice is cooled so that it is easy to eat, therefore, the predetermined cooking curve includes a warming stage; in the prior art, the cooked rice is maintained at a certain temperature in the warming stage, see FIG. 3, and the cooking method further includes the following steps: S201: Controlling the temperature value of the bottom of the inner pot after the cooling process in the elasticity increasing step so that the temperature value is greater than the heat preservation threshold value in the heat preservation step; S202: In the warming step, the temperature of the cooked rice is maintained at the warming threshold value.

[0041] The warming stage means that the heating device needs to resume heating. In this case, if the temperature value after the cooling process is lower than the warming threshold, the temperature rise process in the warming stage will inevitably exceed the temperature value after the cooling process, which will change the temperature state of the rice grains and further reduce the elasticity of the rice grains. If the temperature value after the cooling process is controlled to be higher than the warming threshold of the warming stage, the degree of temperature rise of the cooked rice after the cooling process in the warming stage is small, the adverse effects are small, and the elasticity of the cooked rice can be maintained. For example, the temperature value after cooling is 80°C, the warming threshold is 70°C, and the temperature value is higher than the warming threshold.

[0042] The above step of "controlling the temperature value of the bottom of the inner pot after the cooling process so that the temperature value is greater than the insulation threshold value of the insulation stage" may be realized by, but is not limited to, the following technical means: 1) by controlling the length of the running period of the cooling device; 2) by setting a lower limit of the dropping temperature, the cooling device is controlled to stop operating when the first temperature exceeds the lower limit; 3) by controlling the magnitude of the power of the cooling device, for example, if the cooling device is a cooling fan, the magnitude of the power is adjusted by controlling the rotation speed of the fan or by operating intermittently.

[0043] Furthermore, in some embodiments of the present application, during the cooling process, there is a natural cooling step between the heat retention step and the elasticity increasing step, and in the natural cooling step, the first temperature of the bottom of the inner pot is naturally cooled from the temperature value after the elasticity increasing step is completed to the heat retention threshold value.

[0044] The natural cooling stage allows the inner pot and the cooked rice to dissipate heat evenly, thereby improving the uniformity of the temperature of the cooked rice; and also avoiding the possibility that the temperature value after the elasticity increase stage ends in the natural cooling stage being lower than the heat retention threshold value due to the temperature dropping too quickly during the cooling process, and further avoiding adverse effects caused by a significant temperature rise in the heat retention stage.

[0045] Here, in the natural cooling stage, neither the cooling device nor the heating device is in operation, and heat is naturally dissipated depending on the local environment.

[0046] The warming threshold may be 60-70°C, and the temperature value after the cooling process may be 70-98°C. Preferably, the temperature after cooling cannot be too low in the elasticity increasing stage, so as to prevent the inside of the cooked rice from continuously expanding due to the temperature increase, releasing the residual stress caused by the cooling process, and preventing the outer surface of the rice grain from maintaining its tightness and reducing its elasticity. Furthermore, the temperature of the cooked rice is lowered by a predetermined temperature of 3°C-10°C, and the cooling time is a predetermined time of 2-10 minutes.

[0047] Here, some cooking utensils are provided with a display interface, which displays the cooking end time and the warming duration, in which the displayed end time may be the time of the steaming stage + elasticity increasing stage, or the time of the steaming stage only, or even the time of the steaming stage + elasticity increasing stage + natural cooling stage; based on the same reason, the warming duration may be the time of the elasticity increasing stage + warming stage, or the time of the warming stage only, or even the time of the natural cooling stage + elasticity increasing stage + warming stage.

[0048] In some embodiments of the present application, the cooling device cools the outer space, inner space or outer wall of the inner pot. Since cooked rice is placed in the inner pot, the cooling process cannot reach the inside of the cooked rice in a short time. In order to improve the cooling uniformity and avoid uneven cooling, refer to FIG. 4 in the cooling process, the execution of controlling the cooling device includes the following steps:

[0049] S203: controlling the cooling device to stop operating after the first temperature of the bottom of the inner pot drops to a predetermined temperature value; S204: Control the heating device to stop operating, obtain a change state of the first temperature, and control the cooling device to resume operating when the first temperature is higher than a temperature threshold.

[0050] The above steps may be repeated. For example, when the predetermined temperature value is 80°C, after one cooling process, some of the cooked rice will lose heat, and the temperature of the inner pot will change quickly as it is made of metal. When the first temperature of the bottom of the inner pot drops to 80°C, the cooling is stopped and heating is stopped. At this time, the cooked rice is in the process of natural heat dissipation, and the temperature will further recover due to the effect of residual heat. When the first temperature is higher than the temperature threshold, the cooling device is controlled to resume operation. Here, the temperature threshold may be 80°C or less than 80°C, that is, the temperature threshold may be equal to or lower than the predetermined temperature value. By processing in this way, the uniformity of the cooling process is improved, and the elasticity of the cooked rice is improved.

[0051] In some embodiments of the present application, the temperature limit value of the steaming step may be different, such as 105°C, 110°C, etc. Therefore, referring to FIG. 5, when performing the elasticity increasing step, the following steps are put forward: S205: Obtaining a temperature limit value for the steaming stage; S206: When the temperature limit value is greater than a first value, the cooling device performs a cooling process on the cooked rice in the inner pot for a first predetermined time; S207: When the temperature limit value is equal to or greater than a second value, the cooling device performs a cooling process on the cooked rice in the inner pot for a second predetermined time, the first value being greater than the second value and the first predetermined time being less than the second predetermined time.

[0052] According to the magnitude of different temperature limit values, the cooling device performs different cooling times, and in the above method, in the cooling process, the cooling time of the cooling device is controlled instead of the temperature, so that the temperature drops to the same value at different temperature limit values, avoiding the problem of the cooling process taking too long, and improving the user's product usage experience. For example, the temperature limit values ​​are 105°C and 110°C, the first value is 100°C, and the second value is 110°C, so that when the temperature limit value is 105°C, the cooling device performs for 5 minutes (first predetermined time), and when the temperature limit value is 110°C, the cooling device performs for 10 minutes (second predetermined time).

[0053] In some embodiments of the present application, the cooling device includes a cooling fan, and the control of the cooling fan includes: The method includes controlling the cooling fan to operate at a predetermined rotational speed, thereby cooling the outer wall of the inner kettle.

[0054] The cost of the cooling fan is low, the cold air acts more evenly on the outer wall of the inner pot, and the specified rotation speed is set to 1500r / min~10000r / min, so that the noise generated by the cooling fan during operation can be controlled within a reasonable range, improving the user experience.

[0055] In some embodiments of the present application, referring to FIG. 6, a cooking utensil is further provided, comprising an inner pot for cooking rice, a heating device, a cooling device for lowering the temperature of an outer wall of the inner pot, a memory and a processor, the memory storing a computer program operable by the processor, and the processor, when executing the program, realizing the steps of the method described in any one of the above claims.

[0056] As those skilled in the art know, in one embodiment, the heating device may be an electromagnetic heating coil, and the heating of the inner pot is completed by the alternating magnetic field generated by the electromagnetic heating coil; in another embodiment, the heating device may be a heating plate, which is energized through an internal heating pipe to generate heat, and then the heat is transferred to the rice in the inner pot by thermal conduction.

[0057] Referring to Figure 7, a structural diagram of one embodiment of the rice cooker disclosed in the present application is shown, the rice cooker includes a rice cooker body 10, a rice cooker lid 20, a heat-retaining inner cover 101, an inner pot 30 for cooking rice, a heating device 105, and a cooling fan 40, the rice cooker body 10 is provided with an accommodating chamber 106, the inner pot 30 is provided in the accommodating chamber 106 and is located in the heating device 105, when the rice cooker lid 20 is closed, the accommodating chamber 106 and the inner pot 30 are sealed to form a cooking chamber 301, where the cooling fan 40 draws in cold air to cool the inner pot 30.

[0058] In some embodiments of the present application, the inner pot includes an inner wall formed of a metal layer, and disposing the inner wall as a metal layer improves heat transfer performance when the heating device heats the inner pot.

[0059] In the prior art, the inner wall of the inner pot is generally coated with a non-stick coating made of polytetrafluoroethylene material. The thermal conductivity coefficient of the Teflon material used in the non-stick coating is low, about 0.256 W / (mk), while the thermal conductivity of metal is generally between 30 and 400 W / (mk). Therefore, the non-stick coating reduces the heating performance to a certain extent, and further affects the efficiency of temperature change in the cooling and heating processes, and the elasticity increasing effect is more significant. EXAMPLES

[0060] Example 2 First, this application is filed based on the inventors' knowledge and discovery that: Based on the space kitchen project in which the applicant participated in research and development, the applicant invented a hot air heating device for use in space capsules to solve the needs of astronauts in heating food in the space capsule. The applicant further researched the technology of precise temperature control of hot air and applied it to small kitchen appliances, thereby creating the rice cooking process with precise temperature control of hot air in this application, which greatly improves the consistency of water absorption of cooked rice and improves the texture of cooked rice.

[0061] Referring to Figure 8, a flow chart of one embodiment of the control method for cooking rice with a cooker disclosed in the present application is shown, and the control method for cooking rice is applied to a cooker capable of cooking rice, which may include, but is not limited to, an electric rice cooker, an electric pressure cooker, etc. In the following control method, the cooker includes an inner pot for cooking rice, a bottom temperature sensor, a heating device and a gas supply device, and the following description can be referred to for details.

[0062] The cooking method includes the steps of: S01: Receive a cooking command and control the cooking device to execute a predetermined cooking curve up to the water absorption stage.

[0063] Here, the cooking command may be, but is not limited to, an operation command issued by performing touch control based on an operation panel or display panel of the cooking appliance, a remote control command issued based on an infrared remote control or a remotely controllable device, or a remote control command issued based on a remote server.

[0064] The predetermined cooking curve can complete cooking of rice, and may be stored in the cooker memory, the remote server, or the smart terminal, but is not limited thereto. For cooking rice, the predetermined cooking curve generally includes a water absorption stage, a heating stage, a boiling stage, a steaming stage, a keeping warm stage, etc.

[0065] In the water absorption stage, the water temperature of the rice in the inner pot is maintained at the water absorption temperature for a certain period of time, so that the rice slowly absorbs water and the water temperature of the rice is controlled uniformly, thereby preventing the rice grains from gelatinizing due to the water temperature being too high in some parts of the rice, and further improving the water absorption rate, hardness, viscosity, elasticity, etc. of the rice.

[0066] Under ideal conditions, the water absorption temperature of the cooked rice in the inner pot does not exceed 55°C, and is preferably kept at 43-45°C, which prevents the starch in the rice grains from gelatinizing and ensures uniform water absorption by the cooked rice.

[0067] S02: A first temperature of the inner pot wall is obtained.

[0068] As known to those skilled in the art, the first temperature is obtained by a bottom temperature sensor installed in the cooker, specifically, in one embodiment, the bottom temperature sensor is an NTC thermistor, which is abutted against the bottom of the metal inner pot and converts the temperature data of the inner pot into an electrical signal, and a top temperature sensor installed in the cooker is used to obtain the boiling point temperature value, specifically, in one embodiment, the top temperature sensor is an NTC thermistor, which is installed on the pot lid of the cooker, and a probe is inserted into the cooking chamber defined by the inner pot and the pot lid to obtain the temperature data in the cooking chamber and converts it into an electrical signal to obtain the boiling point temperature value.

[0069] S03: Control the wind generated from the gas supply device to blow against the outer wall of the inner pot to form an air flow, and the air flow is heated by the outer wall of the inner pot and / or a heating device to form a hot air flow, and the hot air flow and the heating device are cooperatively controlled so that the water absorption temperature in the inner pot reaches a set temperature, and the set temperature is equal to or lower than a first temperature.

[0070] Here, the gas supply device includes, but is not limited to, a fan, an air pump, etc., and the gas supply device is connected to a control system of the cooking appliance and starts its operation based on the command of the control system to generate wind and blow it against the outer wall of the inner pot to form an air flow.

[0071] After the air flow comes into contact with the outer wall of the inner pot or the heating device, it exchanges heat with the contact object and is heated to become a hot air flow, and when the gas supply device forms the hot air flow, the gas supply device does not form the hot air flow by itself or in other ways, but is heated by the heat of the inner pot or the heating device. Therefore, during the water absorption stage, the gas supply device and the heating device cooperate to control the temperature of the inner pot wall and the water absorption temperature.

[0072] As known by those skilled in the art based on the field of rice cooking, in the water absorption stage, the heating device heats the inner pot so that the water absorption temperature in the inner pot reaches the set temperature, at this time, the temperature of the inner pot body fluctuates within a certain range, in some embodiments, the fluctuation range of the first temperature is between 45-80°C, and the water absorption temperature is controlled to be below the set temperature of 45°C, in other embodiments, the fluctuation range of the first temperature may be other temperature values, and preferably, the water absorption temperature is controlled to be below 55°C.

[0073] In some specific embodiments of the present application, the cooperative control includes: controlling the heating device to operate intermittently during the water absorption stage based on a predetermined temperature range; controlling the gas supply device to operate when the heating device stops operating; and controlling the gas supply device to stop operating and controlling the heating device to resume heating when the first temperature is lower than a lower limit temperature value of the predetermined temperature interval.

[0074] As shown in FIG. 9, when the heating device operates intermittently during the water absorption stage, it stops heating when the temperature is higher than T2 and resumes heating when the temperature is lower than T1. The first temperature of the inner pot wall changes during the temperature increase and decrease process. In some specific embodiments, the upper limit temperature (T2) and the lower limit temperature (T1) at different times are set differently to form multiple different predetermined temperature intervals.

[0075] When the temperature of the inner pot is controlled only by the heating device, as shown in Figure 9, curve c is the ideal inner pot temperature of the inner pot body, and due to time delay, the temperature data obtained by the bottom temperature sensor has a certain delay, which represents the actual measured temperature shown in curve a. During the cooking process, the heating device heats the inner pot with a certain power, and when it detects that the temperature value exceeds T2, it stops heating, and when it detects that the rice and water temperature becomes uniform as a whole due to the convection of cold water and hot water in the inner pot, and the temperature drops to T1, the heating device resumes heating and continues to provide heat to the rice and water mixture in the inner pot. As can be seen from the comparison between curve c and curve a, in the ideal state, the heating device should resume heating at time t3, but in reality, the heating device waits until time t5 before resuming heating, and the heating device does not start immediately to continuously provide heat to the fully convected cooked rice, so the heating rate of the cooked rice is slow, and at this time, the water temperature in the inner pot body rises slowly, as shown in curve e.

[0076] As shown in FIG. 9, when the heating device stops working, the gas supply device is controlled to work, so that the measured temperature of the bottom temperature sensor drops as shown in curve b; specifically, under the cooperative control of the heating device and the gas supply device, curve d is the ideal inner pot temperature of the inner pot body, and the measured temperature is expressed as curve b; compared to the prior art, curve b drops to the lower limit temperature value (T1) earlier than curve a; at this time, the heating device resumes heating at time t4, which is earlier than time t5, so that the heating device starts more immediately to continuously provide heat to the fully convected cooked rice, so that the heating rate of the cooked rice becomes faster; at this time, the water temperature in the inner pot body increases more quickly, as shown in curve f. After the heating device resumes heating, the gas supply device stops working, so that the heat loss is avoided and the heating rate of the rice and water is improved.

[0077] In some specific embodiments of the present application, the predetermined temperature range is multiple, Each of the predetermined temperature intervals has an upper temperature limit and a lower temperature limit; When comparing the upper limit temperatures of adjacent predetermined temperature intervals, the upper limit temperature value of the previous predetermined temperature interval is greater than the upper limit temperature value of the next predetermined temperature interval; When comparing the lower limit temperatures of adjacent predetermined temperature sections, the lower limit temperature value of the previous predetermined temperature section is greater than the lower limit temperature value of the next predetermined temperature section.

[0078] For example, if the previous preset temperature range is [50,80], the next preset temperature range is [47,70]. By setting it in this way, more heat will be provided to the rice and water in the early stage when the rice and water temperature is not high, and less heat will be provided in the later stage when the rice and water temperature approaches the set temperature, thereby avoiding overheating.

[0079] In some specific embodiments of the present application, the cooperative control comprises: The method includes the steps of operating the heating device intermittently during the water absorption stage and operating the gas supply device throughout the flow, thereby controlling the first temperature to be within a predetermined temperature interval.

[0080] By operating throughout the entire flow it is meant that during the cooking process the heating device operates not only during the off-heating phase but also during the on-heating phase.

[0081] Specifically, as shown in FIG. 10, when the temperature is controlled only by the heating device, the heating device resumes heating from time t5, the inner pot temperature increases rapidly, the ideal inner pot temperature is represented by curve c, and the actual temperature is represented by curve a; when the gas supply device is involved, the heating device resumes heating from time t4, the inner pot temperature increases rapidly, the ideal inner pot temperature is represented by curve d, and the actual temperature is represented by curve b. Since the heat absorbed by the air flow is limited and the specific heat capacity of metal is small, it has little effect on the heating rate.

[0082] In some specific examples of the present application, When cooking starts, control the heating device to heat, and the cooking appliance performs a preheating phase according to a predefined cooking curve; During a preheat stage, the gas supply is controlled to operate when the first temperature exceeds a set threshold.

[0083] In the early stage of cooking, when the temperature of the cooked rice is too low, there is a pre-heating stage in which the heating device continues to heat the rice, and at this time, the gas supply device is controlled to stop operating, ensuring that the temperature can be raised quickly in the pre-heating stage. When the first temperature exceeds a set threshold, the gas supply device is controlled to operate, thereby providing accurate temperature control for the water absorption stage after a certain stage.

[0084] In some specific embodiments of the present application, the cooperative control includes: Obtaining the execution time of the water absorption stage; and controlling the gas supply device to stop operation when the run time is greater than a predetermined period.

[0085] During the heating process, the temperature of the rice and water will gradually increase with the progress of heating. When the temperature of the rice and water is low, the rice and water temperature in the inner pot will be quickly uniformed by convection after one heating and then stopping heating. After the rice and water temperature is high, the inside of the rice will be heated intermittently, the temperature difference between the local temperature and other parts will be small, and the effect of convection will be reduced. The temperature of the inner rice will be uniformed mainly by internal heat conduction. Therefore, in the later stage of water absorption, if there is hot air flow, heating may be resumed when the rice and water temperature in the inner pot has not yet transferred heat uniformly, which may cause the water absorption temperature in the inner pot to exceed the predetermined temperature. After exceeding the water absorption temperature, the starch on the surface of the rice will begin to gelatinize, the water absorption effect will be poor, the water absorption effect of the rice grains will be poor, and the texture of the rice will be deteriorated.

[0086] Therefore, in one specific embodiment of the present application, the gas supply device and the heating device are jointly controlled to supply gas not in the later stage of the water absorption stage but in the early stage, thereby improving the accuracy of temperature control, for example, when the execution time of the water absorption stage is less than 1 / 2 of the total water absorption period, the joint control is performed. The predetermined period may be specifically set according to the actual situation.

[0087] Based on the same reason, the cooperative control is performed according to the operation frequency of the heating device, and in some specific embodiments, the cooperative control is: Obtaining the number of times the heating device operates during the water absorption stage; and controlling the gas supply device to stop operation after the heating device has run a predetermined number of times.

[0088] The more the number of times the heating device operates, the more heat is provided to the rice and water in the inner pot, and the higher the temperature of the rice and water in the inner pot. Therefore, joint control is performed by controlling the number of times the heating device operates. Specifically, one operation of the heating device is the number of times that the heating device completes one heating of the inner pot, or one operating cycle of the heating device, and one operating cycle includes a specified number of heating times (one or more times) and a specified number of stopping times (one or more times).

[0089] In some specific embodiments, the cooperative control includes: The method includes steps of acquiring the running status of the heating device, activating a gas supply device to operate when the heating device stops heating, acquiring the operating time of the gas supply device, and executing a natural cooling process when the operating time exceeds a predetermined time.

[0090] By starting the gas supply device to operate at the early stage of stopping heating, the temperature can be lowered faster, and by stopping the gas supply device to operate at the later stage of stopping heating and allowing natural cooling to occur, it can be ensured that the heating device will resume heating only when the temperature in the inner pot has convected and transferred heat evenly. The above solution takes into consideration rapid heating and temperature uniformity.

[0091] In some specific embodiments, the cooperative control includes: The method includes steps of acquiring the running status of the heating device, activating a gas supply device to operate when the heating device stops heating, acquiring the operating time of the gas supply device, and executing a natural cooling process when the operating time exceeds a predetermined time.

[0092] In the above embodiment, the gas supply device is started to operate in the early stage, and natural cooling is performed, which is applied to the late stage of the water absorption stage. As described above, in the late stage of the water absorption stage, the heat is mainly transferred by the thermal conduction of rice and water, so the temperature drop speed of the inner pot body in the late stage is slower, and it takes longer to reach the lower limit temperature value. In the late stage of the water absorption stage, when the rice and water temperature in the inner pot is not yet uniformly transferred, the gas supply device starts to operate, so that the heating device resumes heating early, and the rice and water temperature is higher than the set temperature of the water absorption. In order to avoid this, the running state of the heating device is obtained, and when the heating device stops heating, the gas supply device is started to operate, and the operating time of the gas supply device is obtained, and when the operating time exceeds a predetermined time, the natural cooling process is performed. Thus, the drop is faster in the early stage when the heating device stops heating, and the drop is slower in the later stage, which balances the two contradictions of temperature accuracy and over-temperature problem.

[0093] In this application, if the gas supply device is not involved, the temperature of the inner pot is mainly controlled by the heating device. When the heating device is operated, the inner pot will heat up quickly and radiate to the external medium to conduct heat. From the distribution of the inner pot's inside, outside and medium itself, the inner pot body contains rice and water mixture. The specific heat capacity of water is large, so it will only heat up when it absorbs a large amount of heat during the heating process. The inner pot body is made of metal. Compared with water, the specific heat capacity of metal is smaller, and the heat transfer is better, so it will heat up faster and can transfer heat to other parts of the inner pot. The outside of the inner pot body is an air layer. The specific heat capacity of the air layer is larger than that of metal and smaller than that of water, and it is easier to transfer heat to other parts of the inner pot. Heats up quickly but heats up less easily than metal, the thermal conductivity coefficient of the static air layer is smaller than those of metal and water, and it has certain heat retention properties. Between the bottom temperature sensor and the cooked rice, there are multi-layer media such as the inner pot body, air layer, sensor housing, heat-sensitive element, etc., so the temperature value detected by the bottom temperature sensor has a certain time delay, and cannot well reflect the temperature of the inner pot body and the temperature of the rice and water in the inner pot, and there is a certain difference between the actually measured temperature value and the temperature of the inner pot body and the temperature of the rice and water in the inner pot. In contrast, the inner pot body heats up quickly and has good thermal conductivity, so the actually measured temperature is close to the temperature of the metal inner pot body and has a larger error with the temperature of the rice and water in the inner pot.

[0094] During the actual cooking process, the temperature of the rice in the inner pot must be maintained at a certain temperature value during several cooking stages. Due to the existence of the above-mentioned temperature control error, the heating device is controlled to heat the inner pot intermittently. When the heating device heats up, the temperature of the inner pot body rises quickly first, and the heat is transferred to the rice and water in contact with the inner pot body, so that the temperature of the rice and water in that part rises first. In order to avoid the problem of some of the rice and water in contact with the inner pot body being overheated, the heating device is controlled to stop heating, so that the cold water and hot water in the inner pot are circulated to make the temperature of the rice and water in the inner pot uniform. During the convection process, the heat of the inner pot body is absorbed by the rice and water, and the temperature drops quickly. However, the temperature measured by the outer temperature sensor has a time delay and cannot quickly reflect the actual temperature of the inner pot body. As a result, the time node for resuming heating is moved backward, and the heating device cannot be started immediately to heat the rice that has been circulated, and the temperature rise speed of the rice is slow.

[0095] Specifically, in one embodiment, as shown in Figure 9, curve c is the ideal inner pot temperature of the inner pot body, and due to time delay, the temperature data actually measured and acquired by the bottom temperature sensor has a certain delay, which represents the actual measured temperature shown in curve a. During the cooking process, the heating device heats the inner pot with a certain power, and when it detects that the temperature value exceeds T2, it stops heating, and when it detects that the rice-water temperature becomes uniform as a whole due to the convection of cold water and hot water in the inner pot, and the temperature drops to T1, the heating device resumes heating and continues to provide heat to the rice-water mixture in the inner pot. As can be seen from the comparison between curve c and curve a, in the ideal state, the heating device should resume heating at time t3, but in reality, the heating device waits until time t5 before resuming heating, and the heating device does not start immediately to continuously provide heat to the fully convected cooked rice, so the heating speed of the cooked rice is slow, and at this time, the water temperature in the inner pot body rises slowly, as shown in curve e.

[0096] In the embodiment shown in Figure 8, when the gas supply device is used to circulate the air layer outside the inner pot body, the heat transfer through the air layer is mainly carried out by convection, which improves the heat transfer ability of the air layer and reduces the heat retention property of the air layer. During the temperature reduction process, the temperature sensor at the bottom can drop to a predetermined temperature more quickly, so that the heating device resumes heating earlier, and further provides heat to the rice in the inner pot instantly, so that the temperature can be raised quickly. Here, the hot air flow is formed by heating the outer wall of the inner pot and / or the heating device, so that the temperature of the inner pot body also drops synchronously with the bottom temperature sensor, which avoids the possibility that the temperature of the inner pot body will be heated by the hot air flow and become high due to the direct transport of the hot air flow; the specific heat capacity of the air flow is still smaller than that of water, so its thermal conductivity is still worse than that of water; in the process of temperature drop, most of the heat is still absorbed by water, and the heat taken away by the air flow is still limited, so the heat loss is not large and does not affect the temperature rise of the rice and water in the inner pot, and the air flow improves the accuracy of temperature measurement by the bottom temperature sensor.

[0097] Specifically, as shown in FIG. 9, under the cooperative control of the heating device and the gas supply device, curve d is the ideal inner pot temperature of the inner pot body, and the actual measured temperature is expressed as curve b. Compared to the conventional technology, curve b drops to the predetermined temperature T1 earlier than curve a. At this time, the time when the heating device resumes heating is t4, which is earlier than t5. The heating device starts up more immediately to continuously provide heat to the rice that has been sufficiently convected, so that the heating rate of the rice becomes faster. At this time, as shown by curve f, the water temperature in the inner pot body rises more quickly.

[0098] Taking the water absorption stage as an example, the total water absorption period is set to 10 minutes. In the prior art, the number of heating times by the heating device within 10 minutes is 10 times. In the above technical solution, the number of heating times by the heating device is increased to more than 10 times, so that the water absorption temperature of the inner pot can be increased quickly.

[0099] As described above, the air flow passing through the gas supply device is formed into a hot air flow by heating the outer wall of the inner pot and / or the heating device, and the heating device and the gas supply device perform cooperative control so that the water absorption temperature in the inner pot reaches the set temperature T2, making the temperature control more accurate and the water absorption temperature in the inner pot increasing more quickly.

[0100] Referring to the temperature curve according to FIG. 11, in one specific embodiment of the present application, the experimental data are as follows: [Table 2]

[0101] The E group data is relevant data for the water absorption stage under collaborative control, E water is the actual measured temperature of the rice and water in the inner kettle under collaborative control, and E inner kettle is the temperature data of the inner kettle wall measured by the bottom temperature sensor under collaborative control, and the F group data is relevant data for the water absorption stage when collaborative control is not being performed, F water is the actual measured temperature of the rice and water in the inner kettle under collaborative control, and F inner kettle is the temperature data of the inner kettle wall measured by the bottom temperature sensor under collaborative control.

[0102] As can be seen, the time when the heating device of the E inner pot resumes heating is earlier than that of the F inner pot, and the water temperature of the E water rises faster than that of the F water. For example, at 6 minutes, the water temperature of the E group is 34.582℃, and the water temperature of the F group is 32.632℃, so the water temperature of the E group rises faster, and from the viewpoint of the change in the temperature of the inner pot, within 16 minutes, the F group is heated intermittently 7 times, and the E group is heated intermittently 14 times, which is obviously more.

[0103] In some embodiments of the present application, the gas supply device is a fan, and the control for the fan comprises: Controlling the fan to operate at a predetermined rotational speed is included.

[0104] By setting the specified rotation speed at 1500r / min~10000r / min, the noise generated by the fan during operation can be controlled within a reasonable range, improving the user experience.

[0105] In some embodiments of the present application, referring to FIG. 12, a cooking utensil is further provided, comprising an inner pot for cooking rice, a heating device, a bottom temperature sensor, a gas supply device, a memory and a processor, the memory stores a computer program operable by the processor, and when the processor executes the program, it realizes the steps of the method of any one of the above items.

[0106] As those skilled in the art know, in one embodiment, the heating device may be an electromagnetic heating coil, and the heating of the inner pot is completed by the alternating magnetic field generated by the electromagnetic heating coil; in another embodiment, the heating device may be a heating plate, which is energized through an internal heating pipe to generate heat, and then the heat is transferred to the rice in the inner pot by thermal conduction.

[0107] Referring to Figure 7, this is a structural diagram of one embodiment of the rice cooker disclosed in the present application. The rice cooker includes a rice cooker body 10, a rice cooker lid 20, a heat-retaining inner cover 101, an inner pot 30 for cooking rice, a heating device 105, and a fan 40. The rice cooker body 10 is provided with an accommodating chamber 106, and the inner pot 30 is placed in the accommodating chamber 106 and located in the heating device 105. When the rice cooker lid 20 is closed, the accommodating chamber 106 and the inner pot 30 are sealed to form a cooking chamber 301.

[0108] Anything not mentioned in this application can be realized by adopting or referring to the prior art.

[0109] Each embodiment in this specification will be described in a progressive manner, and reference may be made to similar or similar parts between the embodiments, and each embodiment will mainly describe its differences from other embodiments.

[0110] As can be understood by those skilled in the art, all or some of the steps for implementing the above method embodiments can be completed by instructing relevant hardware by a program, the program is stored in a computer-readable storage medium, and when the program is executed, the steps included in the above method embodiments are performed, and the storage medium includes various media for storing program codes, such as mobile storage devices, read only memories (ROMs), magnetic disks, or optical disks.

[0111] Or, the above integrated units of the present application may be realized in the form of software functional modules and stored in one computer-readable storage medium when sold or used as an independent product. Based on this understanding, the essence of the technical solution of the embodiments of the present application or the part that contributes to the related art is embodied in the form of a software product, and the computer software product is stored in one storage medium and includes several instructions for making a cooking appliance (which may be a rice cooker, an electric stew pot, an electric pressure cooker, etc.) execute all or part of the methods described in each embodiment of the present application. The storage medium includes various media that can store program code, such as mobile storage devices, ROMs, magnetic disks, or optical disks.

[0112] The above is only an embodiment of the present application, not a limitation of the present application. For those skilled in the art, the present application has various modifications and variations. Any amendments, equivalent replacements, improvements, etc. completed within the spirit and principle of the present application are included in the scope of the claims of the present application. [Explanation of symbols]

[0113] 10 ···Rice cooker body; 101 ···Insulated inner cover; 105...Heating device; 106 ···Containment Room; 20 ···Rice cooker lid; 30 ···Inner pot; 301 ···Cooking room; 40···Cooling fan (fan).

Claims

1. A cooking method for cooking rice using a cooker including an inner pot, a heating device, and a cooling device for cooking rice, the cooking method comprising the steps of: A step of obtaining a cooked rice cooking command, executing a predetermined cooking curve up to a steaming stage, and knowing the execution state of the steaming stage; and controlling the cooking appliance to enter an elasticity increasing stage when the execution state satisfies a predetermined condition; The elasticity increasing step is a step of controlling the cooling device to perform a cooling process on the cooked rice in the inner pot, and includes a step of lowering the cooked rice temperature by a predetermined temperature and / or allowing the cooling time to reach a predetermined time, so that the cooked rice is cooled and contracted, The predetermined cooking curve includes a warming step, and the cooking method includes: controlling the temperature value of the bottom of the inner pot after the cooling process so that the temperature value in the elasticity increasing step is greater than a warming threshold value in the warming step; In the warming step, the temperature of the cooked rice is maintained at the warming threshold value. The method for cooking cooked rice, wherein after the cooling treatment, the temperature value of the bottom of the inner pot is 70 to 98°C.

2. The predetermined condition is: The method for cooking cooked rice according to claim 1, characterized in that the steps include a time when the steaming step is completed, a time when the steaming step is performed up to a set time, or a time when the first temperature of the bottom of the inner pot reaches a set temperature during the steaming step.

3. The predetermined cooking curve includes a boiling stage, and the step of obtaining a running state based on a running period of a steaming stage includes: Obtaining a change state of a first temperature of the bottom of the inner pot; determining that the predetermined cooking curve has been executed up to the steaming stage when the first temperature is greater than a first temperature limit value, the first temperature limit value being greater than a boiling point temperature value of the boiling stage; The method for cooking cooked rice according to claim 1, further comprising a step of acquiring an execution period of the steaming step and knowing an execution status of the steaming step.

4. 2. The method for cooking cooked rice according to claim 1, characterized in that there is a natural cooling step between the heat retention step and the elasticity increasing step, and in the natural cooling step, the first temperature of the bottom of the inner pot is naturally cooled from a temperature value after the elasticity increasing step is completed to the heat retention threshold value.

5. In the cooling process, the cooling device is controlled by: controlling the cooling device to stop operating after the first temperature of the bottom of the inner pot drops to a predetermined temperature value; 2. The method for cooking rice according to claim 1, further comprising the steps of: controlling the heating device to stop operation, acquiring a change state of the first temperature, and controlling the cooling device to resume operation when the first temperature is higher than a temperature threshold value.

6. The cooling device includes a cooling fan, and the control of the cooling fan includes:

2. The method for cooking cooked rice according to claim 1, further comprising a step of controlling the cooling fan to operate at a predetermined rotation speed, thereby cooling the outer wall of the inner pot.

7. Obtaining a temperature limit value for the steaming stage; When the temperature limit value is greater than a first value, the cooling device performs a cooling process on the cooked rice in the inner pot for a first predetermined time; When the temperature limit value is equal to or greater than a second value, the cooling device performs a cooling process on the cooked rice in the inner pot for a second predetermined time.

2. The method for cooking cooked rice according to claim 1, wherein the first value is greater than the second value, and the first predetermined time is less than the second predetermined time.

8. The temperature of the cooked rice is lowered by a predetermined temperature of 3°C to 10°C, and / or The method for cooking cooked rice according to claim 1, characterized in that the cooling time is a predetermined time of 2 to 10 minutes.

9. A cooking utensil including an inner pot for cooking rice, a heating device, a cooling device for lowering the temperature of an outer wall of the inner pot, a memory, and a processor, The memory stores a computer program operable by a processor; When the processor executes the program, A step of obtaining a cooked rice cooking command, executing a predetermined cooking curve up to a steaming stage, and knowing the execution state of the steaming stage; and controlling the cooking appliance to enter an elasticity increasing stage when the execution state satisfies a predetermined condition. The elasticity increasing step is a step of controlling the cooling device to perform a cooling process on the cooked rice in the inner pot, and includes a step of lowering the cooked rice temperature by a predetermined temperature and / or allowing the cooling time to reach a predetermined time, so that the cooked rice is cooled and contracted, The predetermined cooking curve includes a warming step, and the cooking method includes: controlling the temperature value of the bottom of the inner pot after the cooling process so that the temperature value in the elasticity increasing step is greater than a warming threshold value in the warming step; In the warming step, the temperature of the cooked rice is maintained at the warming threshold value. After the cooling process, the temperature of the bottom of the inner pot is 70 to 98°C.

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