Cooking method using cookware, cookware, 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 home appliances, and in particular to a cooking method for a cooking appliance, a cooking appliance, and a computer storage medium. [Background technology]

[0002] As society ages and policies to encourage more children progress, cookware with health-promoting functions, such as rice boiling that is gentle on the stomach, is becoming increasingly important in order to address gastrointestinal problems faced by the elderly and children.

[0003] In the prior art, cookware typically collects cooking liquids such as rice water directly by overflowing the cooking liquid during the boiling stage. However, this method collects the rice water too quickly, resulting in a low concentration of the collected rice water and limited nutritional value. Furthermore, if boiling continues for a long time, the rice will absorb a large amount of water, resulting in a reduced amount of collected rice water. This will cause the cooked rice to become sticky and result in poor cooking results. Summary of the Invention [Problem to be solved by the invention]

[0004] In view of this, the present application provides a cooking method, a cooking utensil, and a computer storage medium for a cooking utensil, which can facilitate separation of the food and the cooking liquid, increase the concentration of the cooking liquid, improve the cooking effect, and further increase the convenience of cleaning the cooking utensil, ultimately improving the user's usage experience. [Means for solving the problem]

[0005] To solve the above technical problems, the present application provides a cooking method for a cookware, the cookware including 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, a cooking process of the cookware including at least a boiling stage, the cooking method including the steps of: controlling heating of the heating mechanism based on first control parameters so that cooking liquid in the cooking chamber does not boil and overflow into the discharge passage during the boiling stage; and controlling the heating mechanism to heat for a second heating time based on second control parameters in response to the heating time of the heating mechanism reaching a first heating time so that cooking liquid in the cooking chamber boils and overflows into the discharge passage.

[0006] Here, the first control parameter includes a first steady-state heating power or a first power-adjusted heating power, and the second control parameter includes a second steady-state heating power or a second power-adjusted heating power, wherein the first steady-state heating power is smaller than the second steady-state 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 again performing the steps of: controlling the heating of the heating mechanism based on the first control parameters so that the cooking liquid in the cooking chamber does not boil and overflow into the discharge passage in response to the heating time of the heating mechanism being controlled to be equal to or longer than the second heating time based on the second control parameters; and controlling the heating mechanism to heat for the second heating time based on the second control parameters in response to the heating time of the heating mechanism reaching the first heating time so that the cooking liquid in the cooking chamber boils and overflows into the discharge passage.

[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 total 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, 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 discharge passage during the boiling stage, the cooking method includes the steps of obtaining a cooking mode based on a user's selection, and obtaining first control parameters and second control parameters corresponding to the cooking mode, wherein the first control parameters and / or second control parameters corresponding to different cooking modes are different.

[0014] Here, before the step of controlling the heating of the heating mechanism based on a first control parameter to prevent the cooking liquid in the cooking chamber from boiling and overflowing into the discharge passage during the boiling stage, the cooking method includes setting a water level line before cooking or controlling the ratio of the food to the cooking liquid in the cooking chamber to a first ratio by automatic water supply, and then adding a first volume of 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 amount of liquid drained from the cooking chamber is 100 ml to 500 ml.

[0015] To solve the above technical problems, the present application further provides a cooking utensil, which 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 external space, the cooking process of the cooking utensil including at least a boiling stage, and the cooking utensil controlling the operation of the heating mechanism based on the cooking method.

[0016] To solve the above technical problem, the present application further provides a computer storage medium, in which program instructions are stored, and the program instructions are executed by a cooking appliance to realize the above cooking method.

[0017] The beneficial effects of the present application are as follows: During the boiling phase, the present application discharges the cooking liquid to the exterior through a discharge passage, thereby effectively separating the food from the cooking liquid by utilizing the boiling of the cooking liquid without the need for additional components. This is easy to control and clean, is also convenient for subsequent collection or disposal of the cooking liquid, and reduces the amount of extra components occupying the interior space of the cooking chamber. During the initial boiling phase, the cooking liquid is controlled to boil but not overflow, thereby effectively and quickly increasing the concentration of the cooking liquid and improving the cooking effect. When the heating time of the heating mechanism reaches a first heating time, the heating of the heating mechanism is controlled so that the cooking liquid boils and overflows. Once the cooking liquid reaches a preset concentration, the cooking liquid can be quickly discharged. This allows the food to be quickly separated from the cooking liquid, reduces the situation where the cooking liquid becomes too thick or too thin due to excessive boiling, and improves the cooking effect. As a result, the present application facilitates the separation of the food from the cooking liquid, improves the concentration of the cooking liquid, improves the cooking effect, makes it easier to clean the cookware, and improves the user experience. [Brief explanation of the drawings]

[0018] In order to more clearly describe the technical solutions in the embodiments of the present application, the following briefly describes the drawings that need to be used in the description of the embodiments. Obviously, the drawings in the following description are only some embodiments of the present application. Those skilled in the art can obtain other drawings from these drawings without any creative efforts. [Figure 1] 1 is a schematic flowchart of a cooking method according to an embodiment of the present application. [Figure 2] 1 is a schematic flowchart of a cooking method according to another embodiment of the present application. [Figure 3] 1 is a schematic flowchart of a cooking method according to yet another embodiment of the present application. [Figure 4] 1 is a schematic diagram showing the structure of a cooking utensil according to an embodiment of the present application; [Figure 5] 1 is a schematic diagram illustrating the structure of a computer storage medium according to an embodiment of the present application; [Figure 6] FIG. 2 is a schematic diagram of a cooking temperature curve according to an embodiment of the present application. DETAILED DESCRIPTION OF THE INVENTION

[0019] In the following description, for purposes of explanation and not limitation, specific details are provided, such as particular system structures and techniques, to thoroughly understand the embodiments of the present application. However, it will be apparent to those skilled in the art that the present application can be implemented in other embodiments without these specific details. In other circumstances, detailed descriptions of well-known systems, devices, circuits, and methods are omitted so as not to obscure the description of the present application with unnecessary detail.

[0020] In this application, terms such as "first," "second," etc. are used to distinguish between different objects and not to describe a particular order. Also, the terms "comprise," "have," and any variations thereof are intended to cover a non-exclusive inclusion.

[0021] As used in this specification and the appended claims, the term "comprising" indicates the presence of stated features, wholes, steps, operations, elements, and / or components, but it should be understood not to exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components, and / or groups thereof.

[0022] It is also understood that the terminology used herein is used only for the purpose of describing particular embodiments and is not intended to limit the present application. As used in this specification and the appended claims, the singular forms "a," "one," and "the" are intended to include the plural forms unless the context clearly dictates otherwise.

[0023] It is to be further understood that the term "and / or" as used in this specification and the appended claims refers to and includes any and all possible combinations of one or more of the associated listed items.

[0024] The term "when" as used in this specification and the appended claims can be interpreted as "upon" or "with" or "upon determining" or "upon detecting," depending on the context. Similarly, the phrase "when determined" or [when a "described condition or event" is detected] can be interpreted as "determined" or "upon determining" or [when a "described condition or event" is detected] or [upon detecting a "described condition or event"], depending on the context.

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

[0026] The following clearly and completely describes the technical solutions in the embodiments of the present application with reference to the drawings of the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, but are not all of the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative efforts belong to the protection scope of the present application.

[0027] This application first proposes a cooking method for a cookware. Referring to FIG. 1, FIG. 1 is a schematic flowchart of a cooking method according to one embodiment of the present application. The cookware 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 outside space. The cooking process of the cookware includes at least a boiling stage, and the cooking method of this embodiment specifically includes steps S11 to S13.

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

[0029] During the boiling stage, the heating mechanism is controlled to heat the cooking liquid in the cooking chamber so that it does not boil and overflow into the discharge passage, thereby increasing the concentration of the cooking liquid. For example, in some applications, the concentration of rice water increases with increasing boiling time, and during the boiling stage, the rice water becomes thicker as it absorbs enough water and gelatinizes.

[0030] Step (S12): In response to the heating time of the heating mechanism reaching the first heating time, the heating mechanism is controlled 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 some applications, when the heating time of the heating mechanism reaches the first heating time and the consistency of the rice water reaches the preset requirement, the heating mechanism is controlled to heat up to the second heating time according to the second control parameter, so that the rice water can be quickly discharged, reducing the risk of the rice water being too thick or too thin, or even the rice becoming sticky, after the rice water has been boiled for a long time.

[0032] As society ages and the policy of having more children progresses, cookware with health-promoting functions, such as rice water that is gentle on the stomach, is becoming increasingly important in order to address the gastrointestinal problems of the elderly and children. In conventional cookware, cookware usually collects rice water using a built-in rice water collector, which significantly limits the cooking space in the cooking chamber, or requires a pump to drain the inside of the cooking chamber. However, this mechanism is difficult to clean and is prone to generating unpleasant odors after long-term use, and the concentration of collected rice water is low with current technology.

[0033] The beneficial effects of the above configuration of this embodiment are that, during the boiling phase, the cooking liquid is discharged to the exterior through the discharge passage, eliminating the need for additional components. This effectively separates the food from the cooking liquid by utilizing the boiling of the cooking liquid, making it easy to control and clean, facilitating subsequent collection or disposal of the cooking liquid, and reducing the amount of extra components occupying the interior space of the cooking chamber. During the initial boiling phase, the cooking liquid is controlled to prevent boiling and overflowing, effectively and quickly increasing the concentration of the cooking liquid and improving the cooking effect. When the heating time of the heating mechanism reaches the first heating time, the heating mechanism is controlled to cause the cooking liquid to boil and overflow. Therefore, when the cooking liquid reaches a preset concentration, the cooking liquid can be quickly discharged, allowing the food to be quickly separated from the cooking liquid. This reduces the occurrence of situations where the cooking liquid becomes too thick or too thin due to excessive boiling, resulting in a paste-like texture, thereby improving the cooking effect. This embodiment facilitates the separation of the food from the cooking liquid, improves the concentration of the cooking liquid, improves the cooking effect, makes the cooking utensil easier to clean, and improves the user experience.

[0034] Optionally, the first control parameter includes a first steady-state heating power or a first power-adjustable heating power, and the second control parameter includes a second steady-state heating power or a second power-adjustable heating power, wherein the first steady-state heating power is less than the second steady-state heating power, and the first power-adjustable heating power is less than the second power-adjustable heating power.

[0035] The first control parameters include a first power-adjusted heating power, and the heating mechanism is controlled to heat at the first power-adjusted heating power. For example, the heating mechanism may be controlled to operate at the first power-adjusted heating power for 14 seconds and then stop for 4 seconds, resulting in a cycle of 18 seconds, thereby preventing the cooking liquid in the cooking chamber from boiling and overflowing into the drain passage, and this cycle is repeated until the first heating time is reached. In this case, the power adjustment ratio is 14 / 18. In another application, the heating mechanism may be controlled to operate at the first power-adjusted heating power for 14 seconds and then stop for 2 seconds, resulting in a cycle of 16 seconds, thereby preventing the cooking liquid in the cooking chamber from boiling and overflowing into the drain passage, and this cycle is repeated until the first heating time is reached. In this case, the power adjustment ratio is 14 / 16. In this application, the power adjustment ratio is not limited. In other applications, the power adjustment ratio may vary during the first boiling stage and is not a constant value.

[0036] Furthermore, the first power-adjusted heating power is controlled so that the heating mechanism operates at the first power-adjusted heating power for 14 seconds, and then the heating power is reduced and heated for 4 seconds, this cycle lasting 18 seconds, preventing the cooking liquid in the cooking chamber from boiling and overflowing into the discharge passage, and this cycle is repeated until the first heating time is reached. In the present application, the specific power adjustment ratio is not limited.

[0037] The second control parameter includes a second power-adjusted heating power. The heating mechanism is controlled to heat at the second power-adjusted heating power. For example, the heating mechanism may be controlled to operate at the second power-adjusted heating power for 14 seconds and then stop for 4 seconds, resulting in a cycle of 18 seconds, thereby preventing the cooking liquid in the cooking chamber from boiling and overflowing into the drain passage. This cycle is repeated until the second heating time is reached. In this case, the power adjustment ratio is 14 / 18. In another application, the heating mechanism may be controlled to operate at the second power-adjusted heating power for 14 seconds and then stop for 2 seconds, resulting in a cycle of 16 seconds, thereby preventing the cooking liquid in the cooking chamber from boiling and overflowing into the drain passage. This cycle is repeated until the second heating time is reached. In this case, the power adjustment ratio is 14 / 16. The power adjustment ratio is not limited in this application. In other applications, the power adjustment ratio may vary during the second boiling stage and is not a constant value.

[0038] Furthermore, the second power-adjusted heating power is controlled so that after the heating mechanism operates at the second power-adjusted heating power for 14 seconds, the heating power is reduced and heating is continued for 4 seconds, this cycle is 18 seconds, thereby preventing the cooking liquid in the cooking chamber from boiling and overflowing into the discharge passage, and this cycle is repeated until the second heating time is reached. The power adjustment ratio is not limited in this application.

[0039] In one application scenario, in the first stage of the boiling phase, the heating mechanism is controlled to heat the cooking chamber at a first steady heating power for a first heating time, thereby causing the cooking liquid in the cooking chamber to boil and not overflow into the drain passage. Furthermore, in response to the heating time reaching the first heating time, the heating mechanism is controlled to heat the cooking chamber at a second steady heating power for a second heating time, thereby causing the cooking liquid in the cooking chamber to boil and overflow into the drain passage, where the first steady heating power is less than the second steady heating power.

[0040] In another application scenario, in the first stage of the boiling stage, the heating mechanism is controlled to heat the cooking chamber at a first power-adjusted heating power for a first heating time, thereby causing the cooking liquid in the cooking chamber to boil and not overflow into the drain passage. Furthermore, in response to the heating time reaching the first heating time, the heating mechanism is controlled to heat the cooking chamber at a second constant heating power for a second heating time, thereby causing the cooking liquid in the cooking chamber to boil and overflow into the drain passage. Here, the first power-adjusted heating power is smaller than the second constant heating power.

[0041] In yet another application scenario, in a 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 causing the cooking liquid in the cooking chamber to boil and not overflow into the drain passage. Furthermore, 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 causing the cooking liquid in the cooking chamber to boil and overflow into the drain passage, wherein the first power-adjusted heating power is less than the second power-adjusted heating power.

[0042] In another application, in the first stage of the boiling phase, the heating mechanism is controlled to heat the cooking chamber 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 drain passage. Furthermore, in response to the heating time reaching the first heating time, the heating mechanism is controlled to heat the cooking chamber 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 drain passage. Here, the first constant heating power is smaller than the second power-adjusted heating power.

[0043] The above-mentioned setting is simple, and it is easy to boil the cooking liquid to increase its concentration in the first boiling stage, and to quickly drain the cooking liquid out of the cooking chamber in the second boiling stage, improving the simplicity of the cooking method. Adjusted heating not only improves safety of use, but also reduces energy consumption and allows for better control of cooking liquid overflow at different times during the boiling stage.

[0044] Here, the boiling stage in this embodiment is not limited to the first stage and the second stage, and the first stage and the second stage are two sub-stages that have an order relationship within the boiling stage, and 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.

[0045] Optionally, the cooking method of the present application further includes step (S13), which includes the steps of: in response to controlling the heating time of the heating mechanism to be equal to or greater than a second heating time based on the second control parameter, controlling heating of the heating mechanism again based on the first control parameter so that the cooking liquid in the cooking chamber does not boil and 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 boils and overflows into the discharge passage.

[0046] In some applications, the first stage of the boiling stage can be repeated again 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. That is, the heating of the heating mechanism can be controlled based on the first control parameter so that the cooking liquid in the cooking chamber does not boil and overflow into the discharge passage, thereby further boiling the cooking liquid, such as rice water, and further increasing the concentration and nutritional content of the cooking liquid. When the heating time of the first stage again reaches the first heating time, the heating of the heating mechanism can be controlled 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, the process can be repeated again. There is no limit to the number of cycles between the first and second stages.

[0047] Taking the method of making rice water and cooking rice as an example, the method of making rice water typically requires the addition of more water than traditional methods of cooking rice. At the same power level, the longer the boiling time, the more the rice absorbs water, the more gelatinized it becomes, and the thicker the rice water becomes. The concentration of the rice water is proportional to the boiling time. However, if the time it takes for the rice water to boil and not overflow is too short, draining the water quickly (e.g., within one minute of boiling) will result in a low concentration of the rice water and reduced nutritional value. If the rice water is drained after boiling for more than eight minutes, the rice will have absorbed a large amount of water, and even if boiling is intense, the rice will not be able to drain sufficiently. The drained water will be thick, but only in small amounts, resulting in a sticky rice.

[0048] By setting step (S13), the concentration of the rice water can be further increased, allowing the rice water to be drained quickly, preventing food such as rice from becoming sticky due to being simmered in cooking liquid such as rice water for a long time, and improving the user's cooking experience.

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

[0050] This value can be stored in the cookware beforehand.

[0051] In one application scenario, during the first boiling stage, the heating mechanism is controlled to heat the cooking liquid in the cooking chamber at a constant first heating power for 1 to 5 minutes (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.) to prevent the cooking liquid from boiling and overflowing into the discharge passage. This setting allows the cooking liquid to reach a preset concentration, improving not only cooking efficiency but also cooking results.

[0052] Optionally, 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 based on various cooking modes set by the user (e.g., various concentration requirements of the cooking liquid), so that this control method can be flexibly applied to various occasions and improve the user's usage experience.

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

[0054] In some applications, the heating mechanism is controlled to heat the cooking liquid in the cooking chamber at a constant first heating power for 2 to 3 minutes (e.g., 2 minutes, 2.2 minutes, 2.5 minutes, 2.8 minutes, 3 minutes, etc.) during the first boiling stage to prevent the cooking liquid from boiling and overflowing into the discharge passage. This setting allows the cooking liquid to reach a preset concentration, improving not only cooking efficiency but also cooking results.

[0055] In addition, the corresponding first heating time (e.g., 2 minutes, 2.2 minutes, 2.5 minutes, 2.8 minutes, 3 minutes, etc.) can be set based on different cooking modes set by the user (e.g., different concentration requirements of the cooking liquid), so that this control method can be flexibly applied to various occasions and improve the user's usage experience.

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

[0057] This value can be stored in the cookware beforehand.

[0058] In one application scenario, the heating mechanism is controlled to heat the cooking chamber at a first constant heating power during the first boiling stage to prevent the cooking liquid in the cooking chamber from boiling and overflowing into the drain passage. Furthermore, in response to the heating time reaching the first heating time, the heating mechanism is controlled to heat the cooking chamber at a second constant heating power for a second heating time to prevent the cooking liquid in the cooking chamber from boiling and overflowing into the drain passage. When the sum of the first heating time and the second heating time reaches 8 to 20 minutes (e.g., 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 drain passage, and the cooking operation continues to be completed according to the original cooking strategy (e.g., the boiling stage can be ended at this point, and the next stage of the cooking process can be entered, or the cooking operation can be ended).

[0059] This setting not only allows the concentration of the cooking liquid to be increased more efficiently during the boiling stage to meet the user's needs, but also allows the cooking liquid to be quickly drained in a short time, preventing the cooking liquid from becoming too thick or too thin due to excessive boiling, which can cause the food to become pasty, thereby improving the cooking effect.

[0060] Optionally, the total of the corresponding first heating time and second heating time can be set based on various cooking modes set by the user (such as various requirements for the concentration of cooking liquid or various requirements for the amount of rice water), and this control method can be flexibly applied to various occasions and improve the user's usage experience.

[0061] Preferably, the total 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.). This setting allows the concentration of the cooking liquid to be increased more accurately and efficiently during the boiling stage according to the user's needs, and allows the cooking liquid to be drained more efficiently and quickly in a shorter time, preventing the cooking liquid from becoming too thick or too thin due to excessive boiling, resulting in pasty food, and improving the cooking effect.

[0063] According to different cooking modes set by the user (such as different requirements for the concentration of cooking liquid or different requirements for the amount of rice water), the corresponding total of the first heating time and the second heating time can be set, and this control method can be flexibly applied to various occasions, improving the user's usage 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 time for draining the cooking liquid is increased, making it easier to drain the entire cooking liquid, and again making it possible to further increase the concentration of the cooking liquid.

[0066] In other embodiments, the relationship between the magnitude 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 (e.g., temperature and pressure) in the cooking appliance, and the details are not limited as long as the cooking liquid in the cooking chamber boils and overflows into the discharge passage.

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

[0069] In still other embodiments, both the second control parameter and the first control parameter can be set to heat intermittently with a constant heating power, or adjusted heating can be performed based on cooking information (e.g., temperature and pressure) within the cooking appliance, without any particular limitation, as long as the cooking liquid does not boil over in the first stage of the boiling stage and does boil over into the discharge passage in the second stage of the boiling stage.

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

[0071] In some applications, the first heating time can be set shorter than the second heating time, thereby realizing more frequent power-adjusted heating (e.g., intermittent heating) in the second boiling stage, and further realizing more frequent periodic control of boiling and overflow of the cooking liquid, which can then further increase the concentration of the cooking liquid.

[0072] Similar improvements to the cooking method may be made in other embodiments, but will not be repeated here.

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

[0074] Step (S31): A cooking mode is acquired based on the user's selection.

[0075] The cookware can be preset with multiple different cooking modes, allowing the user to select the cooking mode that best suits the cooking task at hand. In some applications, different concentrations of cooking liquid may correspond to different cooking modes, such as thick soup mode, clear soup mode, and extra thick soup mode.

[0076] Step (S32): Obtain a first control parameter and a second control parameter corresponding to a cooking mode.

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

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

[0079] For specific embodiments, please refer to step (S11) above, which will not be repeated here.

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

[0081] For specific embodiments, please refer to step (S12) above, which will not be repeated here.

[0082] Here, the first control parameters corresponding to different cooking modes are different, and the second control parameters corresponding to different cooking modes are different.

[0083] The beneficial effects of the above settings are as follows: the first and second control parameters can be adjusted based on the cooking mode selected by the user, which helps to cook a cooking liquid (e.g., rice water) of a corresponding concentration according to the user's needs, improves the applicability of the product in multiple scenarios, and thereby improves the use experience of the product.

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

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

[0086] The present application further proposes a cooking method for a cookware. As shown in FIG. 3, FIG. 3 is a schematic flowchart of a cooking method according to another embodiment of the present application. The cookware 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 outside space, and the cooking process of the cookware includes at least a boiling stage. The cooking method of this embodiment specifically includes steps (S41) to (S43).

[0087] Step (S41) Before cooking, the ratio of food to cooking liquid in the cooking chamber is controlled to a first ratio by setting a water level line or automatically adding water, and then a first volume of cooking liquid is added to the cooking chamber.

[0088] In one application scenario, before cooking begins, corresponding amounts of rice and water are added to the cooking chamber in a first ratio, and then a first volume of cooking liquid is added. In another application scenario, the food and cooking liquid may be rice and water, and a water level line may be set on the pot body to limit the first ratio, or the ratio between the food and cooking liquid in the cooking chamber may be controlled to be the first ratio by an automatic water-pouring component, where the automatic water-pouring component is not limited to adding water and can add other cooking liquids.

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

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

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

[0092] In step (S43), in response to the heating time of the heating mechanism reaching the first heating time, the heating mechanism is controlled 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.

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

[0094] Here, the amount of drainage in 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 drained amount is 100 ml to 500 ml. The drained amount refers to the amount of cooking liquid drained through the drain 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] The above setting helps to obtain a more suitable amount of cooking liquid (e.g., rice water) during the boiling stage, and reduces the volume of the container for collecting the cooking liquid, while ensuring that the collected amount of cooking liquid meets the drinking needs of children and / or elderly people in the user's family, which is more suitable for the user's usage scenario and improves the user's usage experience.

[0098] In some applications, the cooking appliance has the steaming function of a rice cooker, and the cooking process includes a water absorption stage, a heating stage, a boiling stage, a stewing stage, and a keeping-warm stage, as shown in Figure 6. Each of the different stages has a corresponding preset heating power.

[0099] The present application further proposes a cooking utensil. As shown in Figure 4, Figure 4 is a schematic diagram showing the structure of a cooking utensil according to one embodiment of the present application. The cooking utensil includes a pot body 01, a discharge passage 02, and a heating mechanism 04. The pot body 01 has a cooking chamber 05, and the discharge passage 02 communicates with the cooking chamber 05 and the outside 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 04 based on the cooking method.

[0100] The installation of the discharge passage 02 allows the food to be effectively separated from the cooking liquid by utilizing the boiling of the cooking liquid without the need for additional parts, which is convenient for control and cleaning, and helps with the subsequent collection or disposal of the cooking liquid, and reduces the space occupied by extra parts in the cooking chamber 05. The installation of the detection member helps the user to immediately detect and deal with blockages, further improving the safety of using the cooking appliance and improving the user's experience.

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

[0102] Optionally, the pot body 01 includes a pot and a cover 11 placed on the pot, the pot body 01 has a cooking chamber 05, and the discharge passage 02 is placed in the cover 11, and the discharge passage 02 is placed in 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 in communication with the discharge passage 02 and is used to collect cooking liquid discharged from the discharge passage 02.

[0104] The liquid collection container 03 is, for example, a rice water collection cup for collecting cooking liquid such as rice water. In some applications, the liquid collection container 03 is detachably connected to the pot body 01, making it convenient for users to remove and wash the liquid collection container 03.

[0105] The installation of the liquid collection container 03 allows users to easily collect cooking liquid, thereby improving the user experience and increasing the applicability of the product in multiple scenarios.

[0106] Similar improvements can be made to the cookware in other embodiments, but will not be repeated here.

[0107] The present application further proposes a computer storage medium. As shown in Figure 5, Figure 5 is a schematic diagram illustrating the structure of a computer storage medium according to an embodiment of the present application. The computer storage medium 60 stores program instructions 61, which are executed by the cooking appliance to implement the cooking method described above.

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

[0109] The computer storage medium 60 in this embodiment may be, but is not limited to, 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.

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

[0111] Furthermore, the above-mentioned functions may be implemented as software functions and stored in a readable storage medium of a mobile terminal when sold or used as an independent product; that is, the present application also provides a storage device for storing program data, which can be executed to implement the methods of the above-mentioned embodiments. The storage device may be a USB flash drive, a CD-ROM, a server, etc. That is, the present application may 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] Unlike the prior art, the present application discharges the cooking liquid to the exterior through a discharge passage during the boiling stage, thereby effectively separating the food from the cooking liquid by utilizing the boiling of the cooking liquid without the need for additional components. This is easy to control and clean, is also convenient for subsequent collection or disposal of the cooking liquid, and reduces the amount of extra components occupying the interior space of the cooking chamber. In the early boiling stage, the cooking liquid is controlled to prevent boiling and overflowing, thereby effectively and quickly increasing the concentration of the cooking liquid and improving the cooking effect. When the heating time of the heating mechanism reaches a first heating time, the heating mechanism is controlled to boil and overflow, thereby quickly discharging the cooking liquid when the cooking liquid reaches a preset concentration, allowing the food to be quickly separated from the cooking liquid. This reduces the occurrence of situations where the cooking liquid becomes too thick or too thin due to excessive boiling, resulting in a pasty texture, and improves the cooking effect. Therefore, the present application makes it easy to separate the food from the cooking liquid, increases the concentration of the cooking liquid, improves cooking effects, improves the convenience of cleaning the cookware, and improves the user experience.

[0113] The above are only some of the embodiments of the present application and do not limit the patent scope of the present application. Any equivalent device or equivalent process conversion made by using the contents of the specification and drawings of the present application, or any directly or indirectly applicable to other related technical fields, are also included in the patent protection scope of the present application. [Explanation of symbols]

[0114] 01 Pot body 02 Discharge passage 03 Liquid collection container 04 Heating mechanism 05 Galley 11 Cover 60 Computer storage media 61 Program Instructions

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 the cooking chamber with an exterior space, and the cooking process including at least a boiling stage; The cooking method using the cooking utensil is as follows: In a boiling stage, controlling 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 discharge passage; 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; Including, The cooking method comprises: and in response to controlling the 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 the 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; A cooking method using a cooking utensil, further comprising:

2. 2. The cooking method using the cooking utensil 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, the first power-adjusted heating power being smaller than the second power-adjusted heating power, the first steady-state heating power being smaller than the second power-adjusted heating power, and the first power-adjusted heating power being smaller than the second steady-state heating power.

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

4. 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 discharge passage, the cooking method using the cooking utensil includes: 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 using the cookware according to claim 1 , wherein the first control parameter and / or the second control parameter corresponding to the different cooking modes are different.

5. 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 discharge passage, the cooking method using the cooking utensil includes: before cooking, controlling the 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 using the cookware of claim 1, wherein the first ratio is 1:1.3 to 1:1.4, the first volume is 100 ml to 500 ml, and the amount of drainage liquid in the cooking chamber is 100 ml to 500 ml.

6. 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 communicates with 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 5.

Images