CN104000506B - The control method of domestic electric heating cooking apparatus - Google Patents

The control method of domestic electric heating cooking apparatus Download PDF

Info

Publication number
CN104000506B
CN104000506B CN201410241128.7A CN201410241128A CN104000506B CN 104000506 B CN104000506 B CN 104000506B CN 201410241128 A CN201410241128 A CN 201410241128A CN 104000506 B CN104000506 B CN 104000506B
Authority
CN
China
Prior art keywords
exhaust
control
pressure
stage
cooking
Prior art date
Application number
CN201410241128.7A
Other languages
Chinese (zh)
Other versions
CN104000506A (en
Inventor
郑雷
宋亚龙
黄清仕
林达福
凌金星
高晖
Original Assignee
浙江绍兴苏泊尔生活电器有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 浙江绍兴苏泊尔生活电器有限公司 filed Critical 浙江绍兴苏泊尔生活电器有限公司
Priority to CN201410241128.7A priority Critical patent/CN104000506B/en
Publication of CN104000506A publication Critical patent/CN104000506A/en
Application granted granted Critical
Publication of CN104000506B publication Critical patent/CN104000506B/en

Links

Abstract

The invention discloses a kind of control methods of domestic electric heating cooking apparatus.Wherein, this method includes:Electric control system controls cooking apparatus experience heating boost phase, Pressure behaviour equilibrium stage, it is vented at least one of buck stage working stage, and preset time period generation of the pressure value in cooking cavity at least one working stage is made to drop to the second preset pressure value from the first preset pressure value at least once, and after preset time period, pressure value in cooking cavity rises to third preset pressure value, on pressure time culinary art curve, the starting point of preset time period corresponds to the first preset pressure value, preset time period corresponds to the second preset pressure value by point.By means of the invention it is possible to during the use electric heating cooking device for solving the relevant technologies is cooked, the running parameter for automatically controlling each working stage can not be refined, the distasteful problem of electric heating cooking device cooking food is caused.

Description

The control method of domestic electric heating cooking apparatus
Technical field
The present invention relates to household appliance technical fields, in particular to a kind of control method of domestic electric heating cooking apparatus.
Background technology
Domestic electric heating cooking apparatus has been widely used by people as household electrical appliance, such as electric pressure cooking saucepan, electric cooker etc.. In traditional sense, electric pressure cooking saucepan and electric cooker difference are that electric pressure cooking saucepan is cooking food under a pressure that is higher than normal pressure.Voltage force Pot with its cooking temp higher, speed faster, food can deeper boil etc., there are the functions that traditional electric cooker does not have Advantage.But according to technology development and trend in recent years, in the case where the nicier user of the rice cooked requires to guide, Occur the technology of micro-pressure electric rice cooker in the market, such as but existing electric pressure cooking saucepan control process it is too simple, substantially only have Simple upper pressure and Pressure behaviour equilibrium stage (i.e. packing stage), only improve merely the temperature of culinary art, without Consider the influence of the characteristic and culinary art heating of different food materials to the volatile compound of food materials.As in water chlorine, in the flesh of fish The bloody gas of fishy smell ingredient trimethylamine, poultry meat, after the completion of causing culinary art, taste of food is bad, there is fishy smell, peculiar smell, mouthfeel Also bad.
Specifically, cooker passes through the cooking function needed for the button selection on electric-heating cooking appliance operation panel, electric heating Cooking apparatus receives the cooking function of cooker input, i.e., different mouthfeel needs are selected according to different cooking functions, this When electric-heating cooking appliance can start cooking operation according to selected culinary art pattern, be first heated to the normal upper pressure of food boiling (except rice), when pressurize, are controlled according to the property of raw material by electronic control panel.If temperature reaches default during heating Maximum temperature when, thermistor sends a signal to electronic control panel, electronic control panel receive send out after signal order stop plus Heat, if temperature is more than a certain minimum temperature, thermistor, which sends a signal to electronic control panel and sends out order, to be begun to warm up, until EP (end of program).Here all stages do not fully take into account the demand of cooking technology.
During being cooked at present using electric heating cooking device for the relevant technologies, it can not refine and automatically control respectively The running parameter of a working stage leads to the distasteful problem of electric heating cooking device cooking food, not yet proposes effective solution at present Certainly scheme.
Invention content
During being cooked using electric heating cooking device for the relevant technologies, it can not refine and automatically control each work The running parameter for making the stage leads to the distasteful problem of electric heating cooking device cooking food, not yet proposes effective solution side at present Case, for this purpose, the main purpose of the present invention is to provide a kind of control methods of domestic electric heating cooking apparatus, to solve above-mentioned ask Topic.
To achieve the goals above, according to an aspect of the invention, there is provided a kind of control of domestic electric heating cooking apparatus Method processed, which includes the machine body for being provided with electric calorifie installation, the lid that is fastened on the machine body and to The electric-control system that the utensil works is controlled, the culinary art that can form pressure cooking environment is constituted between machine body and lid Chamber, this method include:Electric control system controls cooking apparatus experience heating boost phase, Pressure behaviour equilibrium stage, exhaust decompression At least one of stage working stage, and make preset time of the pressure value at least one working stage in cooking cavity Duan Fasheng drops to the second preset pressure value from the first preset pressure value at least once, and after preset time period, in cooking cavity Pressure value rise to third preset pressure value, on pressure time culinary art curve, the starting point of preset time period corresponds to the One preset pressure value, preset time period correspond to the second preset pressure value by point.
Through the invention, using electric control system controls cooking apparatus undergo heating boost phase, Pressure behaviour equilibrium stage, It is vented at least one of buck stage working stage, and makes the pressure value in cooking cavity at least one working stage Preset time period generation drops to the second preset pressure value from the first preset pressure value at least once, and after preset time period, Pressure value in cooking cavity rises to third preset pressure value, on pressure time culinary art curve, the starting point of preset time period Corresponding to the first preset pressure value, preset time period corresponds to the second preset pressure value by point, solves the relevant technologies During being cooked using electric heating cooking device, the running parameter for automatically controlling each working stage can not be refined, is caused The distasteful problem of electric heating cooking device cooking food, and then realize the demand for the cooking technology for meeting each working stage, to Achieve the effect that improve food mouthfeel.
Description of the drawings
Attached drawing described herein is used to provide further understanding of the present invention, and is constituted part of this application, this hair Bright illustrative embodiments and their description are not constituted improper limitations of the present invention for explaining the present invention.In the accompanying drawings:
Fig. 1 shows the structural schematic diagram of the domestic electric heating cooking apparatus using the application electric-control method;
Fig. 2 shows the domestic electric heating cooking apparatus structures for the example electric-control method that can run domestic electric heating cooking apparatus At schematic diagram;
Fig. 3 is the flow diagram of the control method of domestic electric heating cooking apparatus according to the ... of the embodiment of the present invention;
Fig. 4 is a kind of detail flowchart of the preferred control method of electric heating cooking device of embodiment according to Fig.3,;
Fig. 5 is the detail flowchart of the preferred control method of another electric heating cooking device of embodiment according to Fig.3,;
Fig. 6 is the curve synoptic diagram of Baoshang according to the ... of the embodiment of the present invention;
Fig. 7 is the curve synoptic diagram of culinary art chicken according to the ... of the embodiment of the present invention;
Fig. 8 is the curve synoptic diagram of culinary art chop according to the ... of the embodiment of the present invention;
Fig. 9 is the curve synoptic diagram of the culinary art beans tendons of beef, mutton or pork according to the ... of the embodiment of the present invention;
Figure 10 is the curve synoptic diagram of culinary art duck according to the ... of the embodiment of the present invention;
Figure 11 is the curve synoptic diagram of the culinary art flesh of fish according to the ... of the embodiment of the present invention;
Figure 12 is the detailed operational flow diagrams of culinary art duck according to the ... of the embodiment of the present invention;And
Figure 13 is the detailed operational flow diagrams of the culinary art flesh of fish according to the ... of the embodiment of the present invention.
Specific implementation mode
In order to enable those skilled in the art to better understand the solution of the present invention, below in conjunction in the embodiment of the present invention Attached drawing, technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is only The embodiment of a part of the invention, instead of all the embodiments.Based on the embodiments of the present invention, ordinary skill people The every other embodiment that member is obtained without making creative work should all belong to the model that the present invention protects It encloses.
It should be noted that term " first " in description and claims of this specification and above-mentioned attached drawing, " Two " etc. be for distinguishing similar object, without being used to describe specific sequence or precedence.It should be appreciated that using in this way Data can be interchanged in the appropriate case, so as to the embodiment of the present invention described herein can in addition to illustrating herein or Sequence other than those of description is implemented.In addition, term " comprising " and " having " and their any deformation, it is intended that cover It includes to be not necessarily limited to for example, containing the process of series of steps or unit, method, system, product or equipment to cover non-exclusive Those of clearly list step or unit, but may include not listing clearly or for these processes, method, product Or the other steps or unit that equipment is intrinsic.
As shown in Figure 1, the embodiment of the method that the embodiment of the present application is provided can be to execute in domestic electric heating cooking apparatus.With For operating on domestic electric heating cooking apparatus, Fig. 2 shows the automatically controlled sides of example that can run domestic electric heating cooking apparatus The schematic diagram that the domestic electric heating cooking apparatus of method is constituted.For purposes of illustration, the schematic diagram painted is only to show proper environment An example, not the use scope to the present invention or function propose any limitation.It also should not be by the domestic electric heating cooking pot Tool is construed to have any dependence or demand to any component shown in Fig. 2 or combinations thereof.
In its most basic configuration, Fig. 3 is the control method of domestic electric heating cooking apparatus according to the ... of the embodiment of the present invention Flow diagram.
In conjunction with Fig. 1 it is found that the cooking apparatus includes the machine body 1 for being provided with electric calorifie installation, is fastened on the machine body 1 On lid 2 and to control the electric-control system that the electronic control panel 14 that the utensil works provides, machine body 1 and lid The cooking cavity of pressure cooking environment can be formed by being constituted between 2.
As shown in figure 3, above-mentioned control method may include that step is implemented as follows:
Step S20, electric control system controls cooking apparatus experience heating boost phase, Pressure behaviour equilibrium stage, exhaust drop At least one of pressure stage working stage, and when making default at least one working stage of the pressure value in cooking cavity Between section generation drop to the second preset pressure value from the first preset pressure value at least once.
Step S22, after preset time period, the pressure value in cooking cavity rises to third preset pressure value, in pressure Between on culinary art curve, the starting point of preset time period corresponds to the first preset pressure value, and preset time period corresponds to by point Second preset pressure value.
Herein it should be noted that in conjunction with Fig. 2 it is found that the domestic electric heating cooking apparatus may include:User interface And its temperature detecting element 10 and culinary art cavity pressure detection member in control program, exhaust apparatus and its control program, cooking cavity Part 12 and electronic control panel 14.
Wherein, temperature detecting element 10 in cooking cavity, temperature value T in the cooking cavity for detecting electric heating cooking device;Culinary art Cavity pressure detecting element 12, pressure value P in the cooking cavity for detecting electric heating cooking device;Electronic control panel 14, for controlling Electric heating cooking device pressure value P, work in temperature value T and cooking cavity in the cooking cavity of each working stage in entire cooking process Stage includes the following any one or more stages:Normal pressure temperature rise period, heating boost phase, Pressure behaviour equilibrium stage are (i.e. Packing stage), exhaust buck stage and exhaust uncap the stage;Wherein, a cooking cavity is included at least in entire cooking process The P working conditions jumpy of pressure value in the change dramatically and/or cooking cavity of interior temperature value T.Wherein, cavity pressure is cooked The P working conditions jumpy of value can be preset time of the pressure value at least one working stage in cooking cavity Duan Fasheng drops to the second preset pressure value from the first preset pressure value at least once, and after preset time period, in cooking cavity Pressure value rise to third preset pressure value.
Preferably, it as shown in Fig. 2, electric-control system is arranged on lid, is additionally provided with by electric control system controls on lid Exhaust apparatus 20, in preset time period, electric-control system is inspired by the exhaust event of control exhaust apparatus and is adjusted in cooking cavity Pressure value variation.That is the exhaust control device 20, for controlling, electric heating cooking device carries out exhaust entirely or interval is vented.
In a kind of alternative embodiment of the application, when electric-control system be arranged be additionally provided on lid, on lid by with The exhaust apparatus that family manually controls is, in preset time period, electric-control system executes following action:User's manual exhaust is sent out to carry Show, meanwhile, start the folding condition for detecting exhaust apparatus and the variation of the pressure value in cooking cavity, then, sends out in next step The instruction of work.
Preferably, in preset time period, the exhaust passage of exhaust apparatus is with its maximum capacity or predefined exhaust Amount is continuously or intermittently vented.
Preferably, at least two exhaust passages are provided on exhaust apparatus, in preset time period, at least the two of exhaust apparatus A exhaust passage, which is sequentially or simultaneously opened, to be exhausted.
Preferably, in preset time period, electric calorifie installation is so that cooked food keeps the power of boiling to carry out in cooking cavity Work.Alternatively, in preset time period, electric calorifie installation is worked with its maximum rated power.
In a kind of alternative embodiment, when electric heating cooking device enter exhaust uncap the stage when, control system is according to pressure detecting The opening degree of the pressure value control air bleeding valve of cell feeds back makes electric heating cooking device uncap the stage in entire exhaust at least two The mode of exhaust shelves is exhausted.
The scheme that the above embodiments of the present application provide, by using each working stage in culinary art, to each work rank The culinary art cavity temperature and culinary art cavity pressure of section are controlled, and realize that electric heating cooking device, can be with during being cooked The running parameter for automatically controlling each working stage of fining, also, it is primary due to being included at least in entire cooking process In cooking cavity in the change dramatically of temperature value T and/or cooking cavity pressure value P working conditions jumpy, so as to full The demand of the cooking technology of each working stage of foot, to achieve the effect that improve food mouthfeel.
For example, can be illustrated by taking the change dramatically of pressure value P in cooking cavity as an example:The quilt in electric heating cooking device In the state that cooking food is mixed with flavouring such as cooking wine, aromatic vinegars, quick change of pressure value P can promote in cooking cavity Make cooked food generate to seethe, so that the part smell substance of food is dissolved in ethyl alcohol and pot is discharged with the volatilization of ethyl alcohol Outside.Meanwhile the low-boiling smell substance in part also becomes gaseous state, as subsequent exhaust process is discharged to outside pot.It also needs herein It is noted that since the thermal response of object before the flavors such as amino acid, aliphatic acid in raw material produces some flavors, these The auxiliary materials such as flavor and the spice of addition can also play the role of flavour enhancing and covering smell.
Preferably, in the above embodiments of the present application, electric-heating cooking appliance can be controlled in any one or more work ranks Section is exhausted, and action is exhausted respectively or all by controlling each working stage in cooking process, to inspire food Object generation is seethed.
Herein it should also be noted that, in the embodiment of the present application, " seething " that the food in cooking cavity occurs can be Refer to food and produce physical state after " boiling " in cooking cavity, " boiling " state herein includes but not limited to that food is boiling The boiling occurred under dotted state.
In the first working stage in the above embodiments of the present application, when electric heating cooking device is in the normal pressure temperature rise period When, the control electric heating cooking device that above-mentioned electronic control panel 14 can be realized by following scheme is each in entire cooking process Pressure value in temperature value and cooking cavity in the cooking cavity of working stage:
Electronic control panel 14 can control temperature value T in the cooking cavity of electric heating cooking device and quickly be increased in first time period To the first preset temperature value T3, and controls pressure value P in cooking cavity and is increased to the first preset pressure value P1 in second time period, Wherein, first time period is to be less than the period of first time threshold in the normal pressure temperature rise period, and second time period heats up for normal pressure It is less than the period of second time threshold T2 in stage.
Herein it should be noted that the first preset temperature value T3 in the first above-mentioned alternative embodiment can be boiling temperature Degree, the range of first time threshold can be:2-5 minutes, the range of second time threshold can be:2-8 minutes.To be somebody's turn to do Alternative embodiment may be implemented that the food in cooking cavity is carried out to heating pressurization in a short time to a certain extent.
In second of working stage in the above embodiments of the present application, when electric heating cooking device receives upper pressure signal, Electric heating cooking device enters heating boost phase, and electric control system controls electric heating cooking device is vented and is continued heating with full power entirely, Wherein, the electronic control panel 14 of electric-control system can realize control electric heating cooking device in entire cooking process by following scheme In each working stage cooking cavity in pressure value in temperature value and cooking cavity:
During electric heating cooking device be vented entirely, if electronic control panel 14 detects pressure value P in cooking cavity Drop to the second preset pressure value P2 from the first preset pressure value P1, stop full exhaust, the power by controlling heating device makes Pressure value P (such as second preset pressure value P2) in cooking cavity is increased to third preset pressure value P3, correspondingly controls electric heating Temperature value T is increased to the second preset temperature value T2 in the cooking cavity of cooking pot, wherein second time period is in heating boost phase Less than the period of second time threshold, at this point, entire cooking process enters the starting point in subsequent work stage.
Preferably, above-mentioned heating boost phase, the difference between the first preset pressure value P1 and the second preset pressure value P2 The numberical range of △ P1 can be:3kpa≤△P1≤40kpa.
Preferably, the preset time period of above-mentioned heating boost phase can be t1, and the value range of the t1 can be:2 points Clock≤t1≤8 minute.First preset pressure value can be P1, and the value range of the P1 can be:5KPA≤P1≤45KPA.The Two preset pressure values can be P2, and the value range of the P2 can be:1.325KPA≤P2≤9KPA.Third preset pressure value can Think P3, the value range of the P3 can be:8KPA≤P3≤68KPA.
It follows that in above-mentioned second of the working stage of the application, will be in cooking cavity by the first alternative embodiment Heat foods be pressurized to after certain value and boil, detect at this time culinary art cavity pressure rise preset value (i.e. upper to press signal) from And determining that the electric heating cooking device enters heating boost phase, electric-control system is by controlling electric heating cooking device in entire heating boosting The heating device in stage carries out continuous heating, and after detecting boost signal, control open air bleeding valve carry out part or Full exhaust, the scheme that this heating boost phase continues heating when being vented entirely can farthest be discharged different in cooking cavity Taste (chlorine in such as water, the bad smells such as the fishy smell in fish, the smell of blood in meat).
During full exhaust, the pressure in cooking cavity is unable to maintain that on a section, therefore, can make cooking cavity Interior pressure value, which declines, even drastically to be declined, and temperature correspondingly can also reduce, and can make in cooking cavity during reduction of blood pressure in high-speed Food forms bumping, that is, so that the big boiling of food, is detecting that pressure value P drops to the second preset pressure value P2 in cooking cavity When (P2 can be normal pressure), stop full exhaust, exhaust at this time terminates, and control heating devices heat is to be in cooking cavity after of continuing rising Pressure, to continue to process to the food in cooking cavity.
Need to stress herein is:Also in the control for carrying out continuous heating, (exhaust is according to function in exhaust process Difference, can be that heating with full power is all vented, can also arrange with certain heating power, or intermittent be vented even two Person is alternately).
Specifically, during dish cooking, due to electric heating cooking device cooking cavity temperature it is constantly improve, can will eat Material is heated to boiling from room temperature and is then vented greatly, and the still continuous heating in exhaust process, therefore, by a large amount of Exhaust at the same time heating generates big boiling, can allow food materials that peculiar smell is fully discharged (including chlorine etc. in water), that is, pass through row Gas takes away volatility bad smell substance.For example, the low-boiling smell substance in part can become gaseous state, it is vented greatly at this time, Smell substance can be discharged to exhaust outside pot, in addition, the addition of such as cooking wine, can make part smell substance be dissolved in In ethyl alcohol, it can also be discharged outside pot with the volatilization of ethyl alcohol.Meanwhile because of Flavor Prccursors such as amino acid, aliphatic acid in raw material Thermal response produce some flavors, the auxiliary materials such as spice of these flavors and addition can also play flavour enhancing and covering smell Effect.
It is arranged in removal heating boost phase in addition, the application can also provide another optional scheme to realize Go out the method for peculiar smell:Before upper pressure, under system control, the control of electronic control panel 14 of electric-control system makes in cooking cavity Food maintains certain temperature before 100 DEG C for a period of time, i.e., before the food in cooking cavity does not reach boiling point, leads to simultaneously It crosses control exhaust apparatus and a certain amount of gas is discharged.This control method, key point are that how much gas given off in heating boost phase The scale of construction, specific implementation, can quickly be discharged a certain amount of gas with unit interval big capacity, can also be unit interval small capacity The gas of this amount is given off with the long period.This exhaust process, food generate it is either large or small seethe, peculiar smell is moved out, but Temperature value in this process cooking cavity remains unchanged.
Herein it should also be noted that, before action is exhausted in heating boost phase control exhaust apparatus, cooking pot Pressure balance above and below interior liquid level, when being vented generation, the pressure reduction in cooking cavity on liquid level, at this point, above and below liquid level Pressure balance is broken, and original steam bubble in liquid rises and causes liquid that fluidized state is presented, also, the boiling point of liquid is because of pressure Power reduces and declines, and continuous heating can further speed up gasification when causing liquid vaporization to accelerate, and being vented, whole On, food presents and seethes rolling condition in pot.Further, unit interval capacity is bigger, and pressure change is quicker, journey of boiling Degree is more violent, this process such as heat tracing, boiling degree is aggravated again, and severe degree is directly proportional to heating power size.
In above-mentioned second of working stage, electronic control panel 14 can realize control by another following scheme Electric heating cooking device pressure value in temperature value and cooking cavity in the cooking cavity of each working stage in entire cooking process:Record electricity The evacuation time that heat cooking device is vented entirely stops full exhaust, and record stopping after evacuation time reaches scheduled duration Pressure value in cooking cavity when exhaust, and control pressure value in cooking cavity when stopping exhaust and be increased to third preset pressure value P3, and control temperature value T in the cooking cavity of electric heating cooking device and be increased to the second preset temperature value T2 in second time period.
Explanation is needed further exist for, the second preset temperature value T2 in above-mentioned second of alternative embodiment can be above The range of boiling temperature, third time threshold can be 3-8 minutes.To which, the alternative embodiment may be implemented by cooking cavity After interior food release peculiar smell, need to continue to carry out heating pressurization to food in pot.
In the third working stage in the above embodiments of the present application two, when electric heating cooking device receives pressurize signal When, electric heating cooking device enters Pressure behaviour equilibrium stage (i.e. packing stage), at Pressure behaviour equilibrium stage (i.e. packing stage) The pressure change period, electric control system controls electric heating cooking device according to the default exhaust of selected food be arranged control exhaust apparatus into The full exhaust of row or interval be vented, wherein the control electric heating cooking device of realization each working stage in entire cooking process is cooked The step of pressure value in cavity temperature value and cooking cavity of preparing food may include a kind of following optional embodiment:
It controls pressure value P in cooking cavity and keeps third preset pressure value in Pressure behaviour equilibrium stage (i.e. packing stage) P3, and control temperature value T in the cooking cavity of electric heating cooking device and keep second in Pressure behaviour equilibrium stage (i.e. packing stage) Preset temperature value T2.Herein it should be noted that at Pressure behaviour equilibrium stage (i.e. packing stage), third preset pressure value P3 It can up and down be fluctuated with exhaust and the variation of temperature.
Preferably, in the case where above-mentioned working stage is Pressure behaviour equilibrium stage, in preset time period, electric-control system It controls exhaust apparatus and intermittent exhaust event is executed with the default release.
It is to open 1 second to close 10 seconds in the release of exhaust apparatus in the first alternative.In second of alternative In, it is to open to close within 0.1 second to open within 0.7 second 0.2 second to close 30 seconds in the release of exhaust apparatus.
Wherein, the control electric heating cooking device that above-mentioned electronic control panel 14 can be realized by following scheme is entirely being cooked Pressure value in temperature value and cooking cavity in the cooking cavity of each working stage in the process:
Pressure value P is in Pressure behaviour equilibrium stage (i.e. pressurize rank in the control cooking cavity of electronic control panel 14 of electric-control system Section) in occur to drop to minor fluctuations preset pressure value P31 from third preset pressure value P3 and go up again to third preset pressure value The variation of P3 (i.e. in Pressure behaviour equilibrium stage, above-mentioned third preset pressure value P3 is to have minor fluctuations).
In the third above-mentioned working stage of the application, the food in cooking cavity is being continued by second of alternative embodiment It is pressurized to after certain value, keeps current temperature value and pressure value in control cooking cavity, and arranged in this process The mode of interval exhaust preferably may be used in gas control system.
Therefore, after heating boost phase reaches preset dwell pressure, into Pressure behaviour equilibrium stage (i.e. pressurize rank Section).It can actively be determined according to the characteristic of raw material and the selection of cooking function in Pressure behaviour equilibrium stage (i.e. packing stage) Heating with full power and all exhaust (can also be exhausted with certain heating power) are either intermittent to be vented or is not vented.This The time of a exhaust is also flexible and changeable, can be exhausted in entire Pressure behaviour equilibrium stage (i.e. packing stage) or In the late stage exhaust etc. of Pressure behaviour equilibrium stage (i.e. packing stage).
Herein it should be noted that at Pressure behaviour equilibrium stage (i.e. packing stage), occurred by control pressure small Initiative exhaust, realization food have discontinuity by a small margin in entire Pressure behaviour equilibrium stage (i.e. packing stage) simultaneously for variation It is small seethe, or bring a big boiling to roll by initiative exhaust, since food is in pressure change and exhaust event What is generated seethes under state, flavor amino acid is more precipitated and is free in soup, for receiving the food that renders palatable of juice or stewing stewing Food, a part of amino acid is multiple after being precipitated to be entered in food again, therefore keeps taste of food more delicious tasty.It is above-mentioned as a result, The third optional example implementation, by change pressure, temperature, the time, make protein degradation more rationally (protein degradation How much, the flavor of food is had a major impact), to realize that it is fresh that food carries, condiment etc. can be made preferably tasty, also make food materials mutual It hits, preferably discharges delicate flavour material.
In the 4th kind of working stage in the above embodiments of the present application one, when electric heating cooking device receives buck signal When, electric heating cooking device enters exhaust buck stage, and electric control system controls electric heating cooking device carries out the work of full exhaust and continuous heating Make state, wherein the control electric heating cooking device that the electronic control panel 14 of electric-control system is realized by following scheme is entirely being cooked Pressure value in temperature value and cooking cavity in the cooking cavity of each working stage during preparing food:
In the case where electronic control panel 14 detects that pressure value P drops to the 4th preset pressure value P4 in cooking cavity, control Pressure value P is increased to the 5th preset pressure value P5 within the 4th period in cooking cavity processed, and controls the culinary art of electric heating cooking device Cavity temperature value T is increased to third preset temperature value T3 within the 4th period, wherein the 4th period was exhaust buck stage Inside it is less than the period of the 4th time threshold.
In the above-mentioned 4th kind of working stage of the application, buck signal is detected to trigger electric heating cooking device and enters exhaust drop In the pressure stage, when reaching preset decompression working stage, electric control system controls electric heating cooking device enters exhaust buck stage, this When, what electric-control system was defined by controlling the exhaust apparatus of electric heating cooking device by culinary art curve defined in selected food Exhaust event evacuates and controls heating device progress continuous heating and is especially sent out in a short time when making exhaust apparatus When the prodigious big exhaust event of raw capacity so that the big exhaust for having carried out certain time to the food in cooking cavity is held simultaneously It is continuous to carry out computer heating control, to make bumping, the big boiling of food go water to receive juice so that carrying out completion to the food in cooking cavity, can make More moisture evaporations fall, and realize that the effect of concentration soup can increase the amount of flavor substance on meat, carry since soup is dense Mouthfeel is risen, and it is good to reach the culinary art good food mouthfeel of effect.The exhaust in this stage can be total power exhaust.
Preferably, when working stage is exhaust buck stage, the first preset pressure value P3 and the second preset pressure value P4 Between the numberical range of difference △ P2 be:28kpa≤△P2≤57kpa.
Herein it should be noted that in exhaust buck stage, the first preset pressure value can be P3, the second preset pressure value Can be P4, third preset pressure value can be P5.Preset time period can be t3, it is preferable that the value range of t3 can be: 2 minutes≤t3≤11 minute.
Preferably, when the first preset pressure value is P3 at this time, the value range of the P3 can be:8KPA≤P3≤68KPA. The second preset pressure value is P4 at this time, and the value range of the P4 can be:5KPA≤P4≤13KPA.Third preset pressure at this time Value is P5, and the value range of P5 can be:8KPA≤P5≤40KPA.
During full exhaust, the pressure in cooking cavity is unable to maintain that on a section, therefore, can make cooking cavity Interior pressure value drastically declines, and temperature can also reduce, and is detecting that pressure value P can be from the first preset pressure value in cooking cavity When P3 is reduced to the second preset pressure value P4 (P4 can be normal pressure), stop full exhaust, exhaust at this time terminates, and control continues to boost And continuous heating, to continue to process to the food in cooking cavity.
Specifically, since food especially can acutely be seethed because pressure change generates to seethe, be conducive to especially animal food The precipitation of flavor amino acid in material is simultaneously in free state.In the cooking cavity that exhaust buck stage control passes through big exhaust Pressure value drastically decline, realize the exhaust buck stage by adjusting finally cooking and receipts juice be exhausted, soup can be made dense Thickness increases the amount of flavor substance on meat.For example, the water-soluble flavor components of some in cooking process, such as protein degradation shape At delicious amino acid can largely be transferred in soup, if not steam discharge receive juice, the flavor of meat can be caused not good enough.It, can by exhaust Moisture is reduced, solid content is increased, the surface of meat is adhered to and penetrates into the inside of meat, meat entrance is made more to lubricate, meat Taste is stronger.So the mouthfeel of meat will become more preferable.
In above-mentioned 4th kind of working stage, the electronic control panel 14 of electric-control system can also pass through another following side Case realizes the control electric heating cooking device in entire cooking process in the cooking cavity of each working stage in temperature value and cooking cavity Pressure value:The evacuation time that record electric heating cooking device is vented entirely stops full row after evacuation time reaches scheduled duration Gas, and record stop exhaust when cooking cavity in pressure value, and control stop exhaust when cooking cavity in pressure value at the 4th Between be increased to the 5th preset pressure value in section, and control simultaneously the heating device of electric heating cooking device by selected food culinary art The presetting power of curve works.
It controls temperature value T in the cooking cavity of electric heating cooking device and is increased to third preset temperature value T3 within the 4th period, Wherein, the 4th period was to be vented the period for being less than the 4th time threshold in buck stage.
Explanation is needed further exist for, the second preset temperature value T2 in above-mentioned second of alternative embodiment can be above The range of boiling temperature, third time threshold can be:3-8 minutes.To which, the alternative embodiment may be implemented by cooking cavity After interior food release peculiar smell, need to continue to carry out heating pressurization to food in pot.
In the 5th kind of optional working stage in the above embodiments of the present application two, uncap when electric heating cooking device enters exhaust When the stage, control electric heating cooking device is vented entirely, and the electronic control panel 14 of electric-control system can be realized by following scheme Control electric heating cooking device in entire cooking process pressure value in temperature value and cooking cavity in the cooking cavity of each working stage:
It is default to drop to the 6th within the 5th period for pressure value P in the control cooking cavity of electronic control panel 14 of electric-control system Pressure value P 6, and control temperature value T in the cooking cavity of electric heating cooking device and drop to the 4th preset temperature value within the 5th period T4, wherein the 5th period was to be vented the period for being less than the 5th time threshold in buck stage, and the 6th preset pressure value P6 is Normal pressure.
In the above-mentioned 5th kind of optional working stage of the application, in order to open the lid of electric heating cooking device, needing will be right Electric heating cooking device is vented entirely so that the pressure value in cooking cavity reaches normal pressure so that can be uncapped.During this, stop Only electric heating cooking device is heated, due to being vented greatly so that cooking cavity temperature reduction.
Preferably, in above-mentioned each embodiment, control electric heating cooking device carries out the technological means of full exhaust and continuous heating, It can so that pressure value P boiling point of rapid decrease and culinary art intracavity liquid within the unit interval quickly reduces in cooking cavity.
Fig. 4 is a kind of detail flowchart of the preferred control method of electric heating cooking device of embodiment according to Fig.3,.For Above-mentioned embodiment shown in Fig. 3, can be further detailed by progress of the embodiment shown in Fig. 4 in specific implementation process Description is described as follows, and can specifically include following steps:
(1), electric-heating cooking appliance is being placed, and after closing the head cover of electric-heating cooking appliance, consumer can basis The button that electric-heating cooking appliance provides selects cooking function and mouthfeel.Specifically, the mouthfeel that can be selected may include:It is soft Glutinous, standard is fragrant tough.
(2), start heater, begun to warm up according to the cooking function of setting, be warming up to boiling and upper pressure.For example, in pot Start upper pressure when detecting 100.5 DEG C of temperature.
(3), the time of exhaust is determined according to property of raw material, cooking function in heating boost phase, and whether with other In addition the heating of computer heating control power also has the mode of exhaust.For example, when detecting that head temperature reaches 108 DEG C (40kpa) in pot Start full work(to arrange entirely, timing 2 minutes.Head temperature is reduced to 101 DEG C (pressure reductions to 8kpa).
(4), continue to press in heating boost phase heating.For example, upper pressure temperature spot be head temperature to 110 DEG C (52kpa)。
(5), (pot inner pressure and temperature wave in a certain range are maintained into Pressure behaviour equilibrium stage (i.e. packing stage) It is dynamic), according to function needs, determine evacuation time and exhaust mode.For example, pressurize temperature is head temperature to 110 DEG C (52kpa) Start countdown 25 minutes, top temperature control is between 109-110.5 DEG C (pressure oscillation is controlled in 45-52kpa).
(6), enter exhaust buck stage after Pressure behaviour equilibrium stage (i.e. packing stage) terminates, can control and arrange Gas buck stage is vented entirely, and realization goes water receipts juice to render palatable and (determines evacuation time and exhaust according to feedstock property, menu function Mode), for example, beginning pressure at expulsion is opened in last 5 points of countdown drops to 11kpa from 52kpa (temperature drops to 102 DEG C from 110 DEG C).
(7), decompression exhaust (in order to uncap).
Herein it should be noted that the scheme that Fig. 4 of the present invention is provided can be applied in culinary art chop energy, chicken, duck, beans In the foods such as the class tendons of beef, mutton or pork, beef.Since in boiling press when heating with full power, all exhaust a period of time, this when due to Heating control system is also working, so pressure can also rise, rises until reaching dwell pressure in pressure, into pressure The dynamic equilibrium stage (i.e. packing stage).Pressure behaviour equilibrium stage (i.e. packing stage) exhaust or be not vented or according to Intermittent exhaust is needed, until EP (end of program), while the selection of this evacuation time is flexible and changeable.Meanwhile it is dynamic in pressure Enter exhaust buck stage after state equilibrium stage (i.e. packing stage), this stage by the exhaust of certain time simultaneously Heating control system control heating receives juice to complete water, soup can be made dense, food mouthfeel is good.
Herein it should also be noted that, heating control system is according to the differences of food materials, corresponding pressure, time are also different. We are to obtain optimal pressure and temp time control range by the texture analysis of combining foods.By the analysis of Texture instrument, Show that different menu corresponds to different pressure values.Different food is distinguished with menu.Food is detected with texture instrument, obtains electricity Control system need control including the upper pressure stage, Pressure behaviour equilibrium stage (i.e. packing stage) and be vented buck stage it is each The preset pressure data (pressure corresponding temperature) in stage, time data.
Fig. 5 is the detail flowchart of the preferred control method of another electric heating cooking device of embodiment according to Fig.3,.Needle It, can be further detailed by progress of the embodiment shown in fig. 5 in specific implementation process to above-mentioned embodiment shown in Fig. 3 Thin description is described as follows, and can specifically include following steps:
(1), electric-heating cooking appliance is being placed, and after closing the head cover of electric-heating cooking appliance, consumer can basis The button that electric-heating cooking appliance provides selects cooking function and mouthfeel.Specifically, the mouthfeel that can be selected may include:It is soft Glutinous, standard is fragrant tough.
(2), start heater, begun to warm up according to the cooking function of setting, be warming up to boiling and upper pressure.For example, in pot Start upper pressure when detecting 100.5 DEG C of temperature.
(3), the time of exhaust is determined according to property of raw material, cooking function in heating boost phase, and whether with other Computer heating control power heats.For example, fish function is to start to do full work(when judging pot inner top temperature to 102 DEG C to arrange entirely, timing Unit starts countdown, and fish heating and evacuation time are 11 minutes, and at 100.5-102 DEG C, (i.e. pressure is in 5- for temperature control 10KPA)。
(4), decompression exhaust phase (in order to uncap) can be controlled and is vented entirely in exhaust buck stage, and water is removed in realization It receives juice to render palatable and (determine evacuation time and exhaust mode according to feedstock property, menu function), for example, timing unit enters 3 minutes Countdown starts to be vented to normal pressure.
(5), heat preservation terminates.
Herein it should be noted that the scheme that Fig. 5 of the present invention is provided can be applied in cooking fish meat object.From boiling Beginning timing is pressed off to EP (end of program), overall process heating with full power is all vented, wherein pressure is controlled in 10KPA or so.Because Flesh of fish quality itself is fine and smooth, if hypertonia, ageing especially fast of the flesh of fish.Be by temperature-control pressure-control device and exhaust apparatus come It realizes.
Herein it should also be noted that, heating control system is according to the differences of food materials, corresponding pressure, time are also different. We are to obtain optimal pressure and temp time control range by the texture analysis of combining foods.By the analysis of Texture instrument, Show that different menu corresponds to different pressure values.Different food is distinguished with menu.Food is detected with texture instrument, is obtained Dwell pressure (pressure corresponding temperature), time.
Specifically, each example in conjunction with shown in Fig. 6 to Figure 11 analyzes above-mentioned each embodiment it is found that in the application institute In the temperature of each working stage in the culinary art overall process of offer, pressure and gas exhaust inspecting scheme, each control parameter Setting can specifically be controlled for different food, and specific example is exemplified below:
One, Baoshang curve as shown in FIG. 6, the Baoshang curve include that temperature variation curve in cooking cavity (in figure, corresponds to Left side ordinate, the curve being located above) and cavity pressure change curve is cooked (in figure, corresponding to right side ordinate, under being located at The curve of side).May include following several works during carrying out Baoshang (such as kelp rib soup) processing with electric heating cooking device Make the stage:The normal pressure temperature rise period, heating boost phase, Pressure behaviour equilibrium stage (i.e. packing stage), be vented buck stage and Exhaust is uncapped the stage, and is heated boost phase, Pressure behaviour equilibrium stage (i.e. packing stage), exhaust buck stage and exhaust and opened The lid stage is all vented respectively.
Wherein, in heating boost phase:It is 105 DEG C that the first preset temperature value T3, which is arranged, and the first preset pressure value P1 is 25kpa, first pressure transformation period section are 3 minutes.
It is 12kpa that the second preset pressure value P2, which is arranged, and third preset pressure value P3 is 59kpa, the second preset temperature value T4 It is 112 DEG C.
Pressure behaviour equilibrium stage (i.e. packing stage):It is 58- to keep the fluctuation range of above-mentioned third preset pressure value P3 Between 60kpa, between the second preset temperature value is 112-112.5 DEG C, pressure is kept 20 minutes.
It is vented buck stage:It is 16kpa that the 4th preset pressure value P4, which is arranged, and the 5th preset pressure value P5 is 29kpa, third Preset temperature value T31 is 105 DEG C, and the 4th period was 5 minutes.
Exhaust is uncapped the stage:The 6th preset pressure value P6 is arranged to be one or be equivalent to a standard atmospheric pressure.
Specific embodiment is as follows:Electric-heating cooking appliance driving heating device heating with full power to 100.5 DEG C of top and Pressure signal is determined, and when detecting upper pressure signal, continues to be heated to open when top 105 DEG C (pressure rise to 25kpa) Beginning starts exhaust controller and carries out full work(exhaust 3 minutes entirely, while adjoint control heating device low-power heating, at this time top temperature Degree is reduced to 102 DEG C (pressure reductions to 12kpa), continues to boost after exhaust, is detecting that kettle temperature is heated to 112 DEG C Start countdown (initially entering Pressure behaviour equilibrium stage (i.e. packing stage)) 20 minutes when (pressure rise to 59kpa), i.e., The pressurize that electric-heating cooking appliance carries out 20min is controlled, and controls and carries out intermittent exhaust in pressure maintaining period at this time so that top in pot Portion's temperature receives buck signal entrance between 112-112.5 DEG C (pressure oscillation is controlled in 58-60kpa) after pressurize It is vented buck stage, control exhaust controller starts to be vented entirely in exhaust buck stage or interval is vented, and pressure is dropped to from 60kpa 16kpa (temperature drops to 103 DEG C from 110 DEG C), but continue heating temperature while exhaust, continue to boost after exhaust, control Exhaust controller processed does a heating with full power in most 5 minutes in the countdown of exhaust buck stage, and pressure is increased to from 16kpa 29kpa (temperature is increased to 105 DEG C from 103 DEG C).Enter exhaust after decompression to uncap the stage, stops heating and start to arrange entirely Gas, pressure drops to one from 29kpa or is equivalent to a standard atmospheric pressure, and is depressurized to and uncaps at the end of exhaust.
Include during above-mentioned Baoshang twice full work(arrange entirely, row is added detecting that upper pressure signal enters to full work(entirely for the first time When hot boost phase, row is in the countdown for being vented buck stage most 5 minutes to second of full work(entirely.Wherein, full work(is complete for the first time Row can be such that the raw meat botheration in its meat, the chlorine flavor in water fully distributes;Row can make raw material abundant to second of full work(entirely Boiling is mutually hit.Keep its fat emulsification, soup denseer, more fragrant.
Two, culinary art chicken curve as shown in Figure 7, the culinary art chicken curve include temperature variation curve and being cooked in cooking cavity It prepares food cavity pressure change curve.May include following several work during carrying out culinary art chicken processing with electric heating cooking device Stage:Normal pressure temperature rise period, heating boost phase, Pressure behaviour equilibrium stage (i.e. packing stage), exhaust buck stage and row Gas is uncapped the stage, and is heated boost phase, Pressure behaviour equilibrium stage (i.e. packing stage), exhaust buck stage and exhaust and uncapped Stage is all vented respectively.
Wherein, the normal pressure temperature rise period:It is 105 DEG C that the first preset temperature value T3, which is arranged, and the first preset pressure value P1 is 25kpa。
Heat boost phase:Be arranged the second preset pressure value P2 be 6kpa, third preset pressure value P3 be 45kpa, second Preset temperature value T4 is 109 DEG C, and evacuation time section is 2 minutes.
Pressure behaviour equilibrium stage (i.e. packing stage):It is 40- to keep the fluctuation range of above-mentioned third preset pressure value P3 Between 45kpa, between the second preset temperature value T2 is 108-109.5 DEG C, pressure is kept 15 minutes.
It is vented buck stage:It is 12kpa that the 4th preset pressure value P4, which is arranged, and the 5th preset pressure value P5 is 33kpa, third Preset temperature value T31 is 102 DEG C, and evacuation time section is 5 minutes.
Exhaust is uncapped the stage:The 6th preset pressure value P6 is arranged to be one or be equivalent to a standard atmospheric pressure.
Specific embodiment is as follows:Electric-heating cooking appliance driving heating device heating with full power to 100.5 DEG C of top and Pressure signal is determined, and when detecting upper pressure signal, continues to be heated to open when top 105 DEG C (pressure rise to 25kpa) Beginning starts exhaust controller and carries out full work(exhaust 2 minutes entirely, while adjoint control heating device low-power heating, at this time top temperature Degree is reduced to 101 DEG C (pressure reductions to 6kpa), continues to boost after exhaust, is detecting that kettle temperature is heated to 109 DEG C Start countdown (initially entering Pressure behaviour equilibrium stage (i.e. packing stage)) 15 minutes when (pressure rise to 45kpa), i.e., The pressurize that electric-heating cooking appliance carries out 15min is controlled, and controls and carries out intermittent exhaust in pressure maintaining period at this time so that top in pot Portion's temperature receives buck signal entrance between 108-109.5 DEG C (pressure oscillation is controlled in 40-45kpa) after pressurize It is vented buck stage, control exhaust controller starts to be vented entirely in exhaust buck stage or interval is vented, and pressure is dropped to from 45kpa 12kpa (temperature drops to 102 DEG C from 109 DEG C), but continue heating temperature while exhaust, continue to boost after exhaust, control Exhaust controller processed does a heating with full power in most 5 minutes in the countdown of exhaust buck stage, and pressure is increased to from 12kpa 33kpa (temperature is increased to 108 DEG C from 102 DEG C).Enter exhaust after decompression to uncap the stage, stops heating and start to arrange entirely Gas, pressure drops to one from 33kpa or is equivalent to a standard atmospheric pressure, and is depressurized to and uncaps at the end of exhaust.
It is arranged entirely including full work(twice during above-mentioned culinary art chicken, row is to detect upper pressure signal to full work(entirely for the first time Into when heating boost phase, row is in the countdown for being vented buck stage most 5 minutes to second of full work(entirely.Wherein, for the first time Row can be such that the raw meat botheration in chicken, the chlorine flavor in water fully distributes to full work(entirely;Row can make original to second of full work(entirely Material fully boiling, mutually hits.Make its fat emulsification, while playing the role of receiving juice function, soup is denseer, more fragrant.
Three, culinary art chop curve as shown in Figure 8, the culinary art chop curve include temperature variation curve and being cooked in cooking cavity It prepares food cavity pressure change curve.May include following several work during carrying out culinary art chop processing with electric heating cooking device Stage:Normal pressure temperature rise period, heating boost phase, Pressure behaviour equilibrium stage (i.e. packing stage), exhaust buck stage and row Gas is uncapped the stage, and is heated boost phase, Pressure behaviour equilibrium stage (i.e. packing stage), exhaust buck stage and exhaust and uncapped Stage is all vented respectively.
Wherein, the normal pressure temperature rise period:It is 108 DEG C that the first preset temperature value T3, which is arranged, and the first preset pressure value P1 is 40kpa。
Heat boost phase:Be arranged the second preset pressure value P2 be 8kpa, third preset pressure value P3 be 52kpa, second Preset temperature value T4 is 110 DEG C, and evacuation time section is 2 minutes.
Pressure behaviour equilibrium stage (i.e. packing stage):It is 45- to keep the fluctuation range of above-mentioned third preset pressure value P3 Between 52kpa, between the second preset temperature value T2 is 109-110.5 DEG C, pressure is kept 25 minutes.
It is vented buck stage:It is 11kpa that the 4th preset pressure value P4, which is arranged, and the 5th preset pressure value P5 is 42kpa, third Preset temperature value T31 is 102 DEG C, and evacuation time section is 5 minutes.
Exhaust is uncapped the stage:The 6th preset pressure value P6 is arranged to be one or be equivalent to a standard atmospheric pressure.
Specific embodiment is as follows:Electric-heating cooking appliance driving heating device heating with full power to 100.5 DEG C of top and Pressure signal is determined, and when detecting upper pressure signal, continues to be heated to open when top 108 DEG C (pressure rise to 40kpa) Beginning starts exhaust controller and carries out full work(exhaust 2 minutes entirely, while adjoint control heating device low-power heating, at this time top temperature Degree is reduced to 101 DEG C (pressure reductions to 8kpa), continues to boost after exhaust, is detecting that kettle temperature is heated to 110 DEG C Start countdown (initially entering Pressure behaviour equilibrium stage (i.e. packing stage)) 25 minutes when (pressure rise to 52kpa), i.e., The pressurize that electric-heating cooking appliance carries out 25min is controlled, and controls and carries out intermittent exhaust in pressure maintaining period at this time so that top in pot Portion's temperature receives buck signal entrance between 109-110.5 DEG C (pressure oscillation is controlled in 45-52kpa) after pressurize It is vented buck stage, control exhaust controller starts to be vented entirely in exhaust buck stage or interval is vented, and pressure is dropped to from 52kpa 11kpa (temperature drops to 102 DEG C from 110 DEG C), but continue heating temperature while exhaust, continue to boost after exhaust, control Exhaust controller processed does a heating with full power in most 5 minutes in the countdown of exhaust buck stage, and pressure is increased to from 11kpa 42kpa (temperature is increased to 110 DEG C from 102 DEG C).Enter exhaust after decompression to uncap the stage, stops heating and start to arrange entirely Gas, pressure drops to one from 42kpa or is equivalent to a standard atmospheric pressure, and is depressurized to and uncaps at the end of exhaust.
It is arranged entirely including full work(twice during above-mentioned culinary art chop, row is to detect upper pressure signal to full work(entirely for the first time Into when heating boost phase, row is in the countdown for being vented buck stage most 5 minutes to second of full work(entirely.Wherein, for the first time Row can be such that the raw meat botheration in chop, the chlorine flavor in water fully distributes to full work(entirely;Row can make original to second of full work(entirely Material fully boiling, mutually hits.Make its fat emulsification, while playing the role of receiving juice function, soup is denseer, more fragrant.
Four, culinary art beans tendons of beef, mutton or pork curve as shown in Figure 9, which includes temperature change in cooking cavity Curve and culinary art cavity pressure change curve.During carrying out culinary art beans tendons of beef, mutton or pork processing with electric heating cooking device, may include Following several working stages:Normal pressure temperature rise period, heating boost phase, Pressure behaviour equilibrium stage (i.e. packing stage), exhaust Buck stage and exhaust are uncapped the stage, and heat boost phase, Pressure behaviour equilibrium stage (i.e. packing stage), exhaust decompression rank Section and exhaust stage of uncapping all are vented respectively.
Wherein, the normal pressure temperature rise period:It is 104 DEG C that the first preset temperature value T3, which is arranged, and the first preset pressure value P1 is 19kpa。
Heat boost phase:Be arranged the second preset pressure value P2 be 9kpa, third preset pressure value P3 be 71kpa, second Preset temperature value T4 is 112 DEG C, and evacuation time section is 3 minutes.
Pressure behaviour equilibrium stage (i.e. packing stage):It is 65- to keep the fluctuation range of above-mentioned third preset pressure value P3 Between 71kpa, between the second preset temperature value T2 is 112-112.5 DEG C, pressure is kept 30 minutes.
It is vented buck stage:It is 14kpa that the 4th preset pressure value P4, which is arranged, and the 5th preset pressure value P5 is 28kpa, third Preset temperature value T31 is 103 DEG C, and evacuation time section is 5 minutes.
Exhaust is uncapped the stage:The 6th preset pressure value P6 is arranged to be one or be equivalent to a standard atmospheric pressure.
Specific embodiment is as follows:Electric-heating cooking appliance driving heating device heating with full power to 100.5 DEG C of top and Pressure signal is determined, and when detecting upper pressure signal, continues to be heated to open when top 104 DEG C (pressure rise to 19kpa) Beginning starts exhaust controller and carries out full work(exhaust 3 minutes entirely, while adjoint control heating device low-power heating, at this time top temperature Degree is reduced to 102 DEG C (pressure reductions to 9kpa), continues to boost after exhaust, is detecting that kettle temperature is heated to 112 DEG C Start countdown (initially entering Pressure behaviour equilibrium stage (i.e. packing stage)) 30 minutes when (pressure rise to 71kpa), i.e., The pressurize that electric-heating cooking appliance carries out 30min is controlled, and controls and carries out intermittent exhaust in pressure maintaining period at this time so that top in pot Portion's temperature receives buck signal entrance between 112-112.5 DEG C (pressure oscillation is controlled in 65-71kpa) after pressurize It is vented buck stage, control exhaust controller starts to be vented entirely in exhaust buck stage or interval is vented, and pressure is dropped to from 71kpa 14kpa (temperature drops to 103 DEG C from 112 DEG C), but continue heating temperature while exhaust, continue to boost after exhaust, control Exhaust controller processed does a heating with full power in most 5 minutes in the countdown of exhaust buck stage, and pressure is increased to from 14kpa 28kpa (temperature is increased to 106 DEG C from 103 DEG C).Enter exhaust after decompression to uncap the stage, stops heating and start to arrange entirely Gas, pressure drops to one from 28kpa or is equivalent to a standard atmospheric pressure, and is depressurized to and uncaps at the end of exhaust.
It is arranged entirely including full work(twice during the above-mentioned culinary art beans tendons of beef, mutton or pork, row is to detect upper pressure to full work(entirely for the first time When signal enters heating boost phase, row is countdown most 5 minutes in exhaust buck stage to second full work(entirely.Wherein, Row can be such that the chlorine flavor in raw meat botheration, bad smell and water in the beans tendons of beef, mutton or pork fully distributes to primary full work(entirely;Second Row can make raw material fully boil to secondary full work(entirely, mutually hit.Make its fat emulsification, while playing the role of receiving juice function, soup Juice is denseer, more fragrant.Dwell pressure is increased to 60KPA, and soya bean can be made more soft glutinous rotten.
Five, culinary art duck curve as shown in Figure 10, the culinary art duck curve include in cooking cavity temperature variation curve and Cook cavity pressure change curve.May include following several works during carrying out culinary art duck processing with electric heating cooking device Make the stage:The normal pressure temperature rise period, heating boost phase, Pressure behaviour equilibrium stage (i.e. packing stage), be vented buck stage and Exhaust is uncapped the stage, and is heated boost phase, Pressure behaviour equilibrium stage (i.e. packing stage), exhaust buck stage and exhaust and opened The lid stage is all vented respectively.
Wherein, the normal pressure temperature rise period:It is 106 DEG C that the first preset temperature value T3, which is arranged, and the first preset pressure value P1 is 33kpa。
Heat boost phase:Be arranged the second preset pressure value P2 be 11kpa, third preset pressure value P3 be 60kpa, second Preset temperature value T4 is 113 DEG C, and evacuation time section is 5 minutes.
Pressure behaviour equilibrium stage (i.e. packing stage):It is 55- to keep the fluctuation range of above-mentioned third preset pressure value P3 Between 60kpa, between the second preset temperature value T2 is 113-113.5 DEG C, pressure is kept 30 minutes.
It is vented buck stage:It is 14kpa that the 4th preset pressure value P4, which is arranged, and the 5th preset pressure value P5 is 37kpa, third Preset temperature value T31 is 103 DEG C, and evacuation time section is 5 minutes.
Exhaust is uncapped the stage:The 6th preset pressure value P6 is arranged to be one or be equivalent to a standard atmospheric pressure.
Specific embodiment is as follows:Electric-heating cooking appliance driving heating device heating with full power to 100.5 DEG C of top and Pressure signal is determined, and when detecting upper pressure signal, continues to be heated to open when top 106 DEG C (pressure rise to 33kpa) Beginning starts exhaust controller and carries out full work(exhaust 5 minutes entirely, while adjoint control heating device low-power heating, at this time top temperature Degree is reduced to 105 DEG C (pressure reductions to 11kpa), continues to boost after exhaust, is detecting that kettle temperature is heated to 112 DEG C Start countdown (initially entering Pressure behaviour equilibrium stage (i.e. packing stage)) 30 minutes when (pressure rise to 62kpa), i.e., The pressurize that electric-heating cooking appliance carries out 30min is controlled, and controls and carries out intermittent exhaust in pressure maintaining period at this time so that top in pot Portion's temperature receives buck signal entrance between 113-113.5 DEG C (pressure oscillation is controlled in 55-60kpa) after pressurize It is vented buck stage, control exhaust controller starts to be vented entirely in exhaust buck stage or interval is vented, and pressure is dropped to from 60kpa 14kpa (temperature drops to 103 DEG C from 112 DEG C), but continue heating temperature while exhaust, continue to boost after exhaust, control Exhaust controller processed does a heating with full power in most 5 minutes in the countdown of exhaust buck stage, and pressure is increased to from 14kpa 37kpa (temperature is increased to 111 DEG C from 103 DEG C).Enter exhaust after decompression to uncap the stage, stops heating and start to arrange entirely Gas, pressure drops to one from 37kpa or is equivalent to a standard atmospheric pressure, and is depressurized to and uncaps at the end of exhaust.
It is arranged entirely including full work(twice during above-mentioned culinary art duck, row is to detect upper pressure signal to full work(entirely for the first time Into when heating boost phase, row is in the countdown for being vented buck stage most 5 minutes to second of full work(entirely.Wherein, for the first time Row can be such that the chlorine flavor in raw meat botheration, bad smell and water in duck fully distributes to full work(entirely;Second of full work(is complete Row can make raw material fully boil, and mutually hit.Make its fat emulsification, while playing the role of receiving juice function, soup is denseer, more It is fragrant.Dwell pressure is increased to 60KPA, and duck can be made more crisp rotten.
From the analysis above, we can see that, can summarize for the processing procedures of the foods such as chop, chicken, duck, the beans tendons of beef, mutton or pork, beef It is as follows:1, when upper pressure heating with full power, it is dynamic into pressure after heating boost phase carries out all exhaust a period of times State equilibrium stage (i.e. packing stage);2, Pressure behaviour equilibrium stage (i.e. packing stage) is cooked according to selected cooking food is preset The parameter setting of curve of preparing food needs to carry out in Pressure behaviour equilibrium stage (i.e. packing stage) intermittent within a preset period of time Exhaust or full exhaust.
In above process, computer heating control selects corresponding pressure according to the difference of food materials.It can be with the texture of combining foods Analysis obtains optimal pressure and temp time control range.Texture instrument detection food may be used, texture point is carried out to food Analysis obtains temperature, pressure, exhaust phase, exhaust mode and the evacuation time that food is handled in the application.
And it can be summarized as follows for the processing procedure of the foods such as Baoshang:1, when upper pressure heating with full power, heating Boost phase carries out whole exhausts or enters Pressure behaviour equilibrium stage (i.e. pressurize rank after intermittent exhaust a period of time Section).2, the intermittent exhaust of Pressure behaviour equilibrium stage (i.e. packing stage) beginning finally enters the pressure release stage.
In above process, computer heating control selects the different dwell times according to the difference of food materials, and combining foods Texture analysis obtains optimal pressure and temp time control range.Different menu corresponds to the different dwell times, with menu come area Divide different food.Specifically, texture instrument detection food may be used, carrying out texture analysis to food obtains in the application Manage temperature, pressure, exhaust phase, exhaust mode and the evacuation time of food.
Wherein, for the control foundation of the parameters of chicken, texture instrument may be used to obtain, eaten by detecting Object, and different temperatures, pressure, exhaust phase, exhaust mode and the exhaust that texture analysis obtains processing food are carried out to food Influence of the parameters such as time to food taste.Wherein, influence of the different culinary art processing methods to chicken quality is as shown in table 1 below:
Table 1:
Wherein, for the control foundation of the parameters of duck, texture instrument may be used to obtain, eaten by detecting Object, and different temperatures, pressure, exhaust phase, exhaust mode and the exhaust that texture analysis obtains processing food are carried out to food Influence of the parameters such as time to food taste.Wherein, influence of the different culinary art processing methods to duck quality is as shown in table 2 below:
Table 2:
Wherein, for the control foundation of the parameters of the beans tendons of beef, mutton or pork, texture instrument may be used to obtain, pass through detection Food, and different temperatures, pressure, exhaust phase, exhaust mode and the row that texture analysis obtains processing food are carried out to food Influence of the parameters such as gas time to food taste.Wherein, the influence such as the following table 3 of different culinary art processing methods to beans tendons of beef, mutton or pork quality It is shown:
Table 3:
Wherein, for the control foundation of the parameters of meat chop, texture instrument may be used to obtain, pass through detection Food, and different temperatures, pressure, exhaust phase, exhaust mode and the row that texture analysis obtains processing food are carried out to food Influence of the parameters such as gas time to food taste.Wherein, the influence such as the following table 4 of different culinary art processing methods to meat chop quality It is shown:
Table 4:
Wherein, for the control foundation of the parameters of fish food, texture instrument may be used to obtain, pass through detection Food, and different temperatures, pressure, exhaust phase, exhaust mode and the row that texture analysis obtains processing food are carried out to food Influence of the parameters such as gas time to food taste.Wherein, the influence such as the following table 5 of different culinary art processing methods to fish food quality It is shown:
Table 5:
Six, the processing procedure of fish food approximately as:Since the upper pressure stage timing to Pressure behaviour equilibrium stage (i.e. Packing stage) terminate, overall process heating with full power, and be vented entirely.And since flesh of fish quality itself is fine and smooth, if pressure It is excessively high, ageing especially fast of the flesh of fish, therefore, in above-mentioned upper pressure stage control pot inner pressure in 10KPA or so.
Culinary art flesh of fish curve as shown in figure 11, the culinary art flesh of fish curve include temperature variation curve and culinary art in cooking cavity Cavity pressure change curve.May include following several work ranks during carrying out culinary art flesh of fish processing with electric heating cooking device Section:Normal pressure temperature rise period, heating boost phase and exhaust are uncapped the stage, and heating boost phase and exhaust uncap stage difference all It is vented.
Wherein, the normal pressure temperature rise period:It is 102 DEG C that the first preset temperature value T3, which is arranged, and the first preset pressure value P1 is 8kpa.
Heat boost phase:Be arranged the second preset pressure value P2 be 5kpa, third preset pressure value P3 be 11kpa, second Preset temperature value T21 is 104 DEG C, and evacuation time section is 8 minutes.
Exhaust is uncapped the stage:The 6th preset pressure value P6 is arranged to be one or be equivalent to a standard atmospheric pressure, is vented Period is 3 minutes.
Specific embodiment is as follows:Electric-heating cooking appliance driving heating device heating with full power to 100.5 DEG C of top and Pressure signal is determined, and when detecting upper pressure signal, continues to be heated to start when top 102 DEG C (pressure rise to 8kpa) Start exhaust controller and carry out full work(exhaust 8 minutes entirely, while adjoint control heating device low-power heating, at this time head temperature 100.5 DEG C (pressure reductions to 5kpa) are reduced to, continue to boost after exhaust, are detecting that kettle temperature is heated to 104 DEG C Start countdown 11 minutes when (pressure rise to 11kpa), control exhaust controller starts to be vented entirely or interval is vented, into row Gas is uncapped the stage, is stopped heating in last 3 minutes of countdown and is started to be vented entirely, and pressure drops to one or quite from 11kpa In a standard atmospheric pressure, and it is depressurized to and uncaps at the end of exhaust.
It is arranged entirely including full work(twice during the above-mentioned culinary art flesh of fish, row is to detect upper pressure signal to full work(entirely for the first time Into when heating boost phase, row is in the countdown for being vented the stage of uncapping most 3 minutes to second of full work(entirely.Wherein, because of fish Meat is delicate raw material, but has prodigious fishlike smell again simultaneously, and row can make raw meat botheration in the flesh of fish, bad to full work(entirely for the first time Chlorine flavor in smell and water fully distributes;Row can be such that the fishy smell in its fish fully gives out to second of full work(entirely It goes.Row can be such that the fishy smell in its fish fully distributes to the full work(of whole process entirely.
Also need to stress herein, in technical solution provided by the present application, food in cooking cavity happens is that " seething ", this " boiling " state include but not limited to the boiling that food occurs under boiling point state.
In addition, though in the above various embodiments, it is electric pressure cooking saucepan to have the function whole culinary art curve to execute divided stages Executed according to the general function of electric pressure cooking saucepan, working stage divides in which can also be further simplified, for example, for above each reality Normal pressure temperature rise period and upper pressure the exhaust phase merging applied in example are known as heating boost phase, and decompression exhaust phase and exhaust are opened The lid stage, which merges, is known as exhaust buck stage.
It may include two kinds of implementation methods that the application realization, which makes food seethe,:
First way is changed by the exhaust event initiation pressure of exhaust apparatus, and the second way is controlled in system Under, keep exhaust apparatus in a presetting capacity, by control heating element realize the variation of culinary art cavity pressure (rise or Person drops) to make food seethe.
Wherein, the full exhaust in first way refers to that solenoid valve is constantly in opening state, and intermittent exhaust is crawl Formula is opened.Exhaust apparatus in the realization method can apply existing air bleeding valve, can also be that capacity control structure is passed through Improved new air bleeding valve.
The second way can be heated by heating with full power, or with other power.
In the above-mentioned each embodiment of the application, exhaust has been carried out at the same time application with two methods of temperature change, i.e., " default Period, heating with full power and full exhaust ".
Herein it should be further noted that the electric-control system of the above embodiments of the present application executes zero in control concrete function Component or device implement that thermometric and pressure measuring unit may be used during its function detected respectively in the different operating stage The temperature of temperature value or pressure value or cooking cavity bottom in cooking cavity, and by the gas exhaust inspecting part of electric-control system according to temperature Angle value or pressure value select the action that control exhaust apparatus is not vented, all exhaust or interval are vented.In addition, automatically controlled system The heating power of the heating control section sub-control refrigerating/heating apparatus of system and heating time;The gas exhaust inspecting part of electric-control system is used It is detected simultaneously according in the machine progress course of work in the parameter setting of the preset culinary art curve according to selected cooking food Pressure signal in the cooking cavity in the upper pressure stage reference pressure and enter Pressure behaviour equilibrium stage (i.e. packing stage) Goal pressure the exhaust event of exhaust apparatus is controlled.
Preferably, in a kind of alternative of the above embodiments of the present application, when working stage is to judge boiling stage, Preset time period, electric control system controls exhaust apparatus execute intermittence with the preset release for opening closing 10 seconds in 1.5 seconds Exhaust event.
In the above embodiments of the present application, working stage can also include the normal pressure temperature rise period, in the normal pressure temperature rise period, family Temperature to cooking cavity is worked with its maximum rated power with electric-heating cooking appliance and/or pressure reaches preset value.
It is just handled below for different food according to scheme provided by the present invention, citing is described as follows:
In conjunction with Figure 12, the embodiment being applied is described in detail for cooking duck.
Step A, into the stage one of cooking process:The temperature rise stage.Stage startup judges whether kettle temperature reaches To 86 DEG C, if it is, entering step B, otherwise, A1 is entered step.
Step A1 starts 1200W heating, if detect that bottom is more than 113 DEG C in pot, stops heating, meanwhile, if Determining top has pressure, then arranges intracavitary steam, does not allow in pot and continues upper pressure, in order to which top NTC accurately measures fluidizing point.It prevents Gas leakage etc. causes the work in stage one, executes the time no more than 20 minutes.
Step B, into the stage two of cooking process:Judge boiling stage.Stage startup judges whether head temperature reaches To boiling (100 DEG C of Plain).If it is, entering step C, otherwise, B1 is entered step.
Step B1, if start 400W heating, detect that bottom is more than 113 DEG C in pot, stops heating, meanwhile, if Determining top has pressure, then starts interval and be vented (1.5S rows/10S is closed).The time in stage two is no more than 6 minutes, to real Now power is put small, and realization accurately controls.
Step C, into the stage three of cooking process:Pressure ascent stage.Stage startup judges whether pot inner pressure reaches To 30Kpa (106 DEG C of Plain).If it is, entering step D, otherwise, C1 is entered step.
Step C1, if start 1200W heating, detect that bottom is more than 115 DEG C in pot, stops heating, meanwhile, it does not arrange Gas, time are no more than 4 minutes.
Step D, into the stage four of cooking process:Deng a pressure maintenance stage.The stage, which starts, maintains pot inner pressure Whether 30Kpa (106 DEG C of Plain), startup judge the time by 2 minutes.If it is, entering step E, otherwise, enter step D1。
Step D1 starts 400W heating if pot inner pressure is less than 30Kpa, if pot inner pressure is more than 30Kpa and bottom Portion is more than 115 DEG C, then stops heating.Repeatedly, the working time in stage four herein is 2 for interval exhaust simultaneously (1S rows/10S is closed) Minute.
Step E, into the stage five of cooking process:Deng two pressure maintenance stages.The stage, which starts, maintains pot inner pressure 70Kpa (114 DEG C of Plain), it is 13 minutes remaining that startup judges whether the time arrives.If it is, F is entered step, otherwise, into step Rapid E1.
Step E1 starts 400W heating if pot inner pressure is less than 70Kpa, if big more than 70Kpa and bottom in pot In 115 DEG C, then stop heating.Intermittently be vented in the stage simultaneously (such as 0.1S rows/passes 0.7S/0.2S rows/30S is a row Gas period, such period maintain 10 minutes).
Step F, into the stage six of cooking process:Deng three pressure maintenance stages.The stage, which starts, maintains pot inner pressure 50Kpa (110 DEG C of Plain), it is 5 minutes remaining that startup judges whether the time arrives.If it is, entering step G, otherwise, enter step F1。
Step F1 starts 400W heating if pot inner pressure is less than 50Kpa, if pot inner pressure is more than 50Kpa and bottom Portion is more than 113 DEG C, then stops heating.Interval exhaust (such as 0.1S rows/passes 0.7S/0.2S rows/30S is closed) is carried out in the stage.
Step G, into the stage seven of cooking process:Deng four pressure maintenance stages.The stage, which starts, maintains pot inner pressure 40Kpa (108 DEG C of Plain), and start and judge whether the time arrives remaining 0 minute.If it is, H is entered step, otherwise, into step Rapid G1.
Step G1 starts 400W heating if pot inner pressure is less than 40Kpa, if pot inner pressure is more than 40Kpa and bottom Portion is more than 115 DEG C, then stops heating.Interval exhaust (such as 0.1S rows/passes 0.7S/0.2S rows/30S is closed) is carried out in the stage.
Step H, into the stage eight of cooking process:First buck stage.The stage starts countdown buck stage, opens It is dynamic to judge whether the time completes 10 minutes or pot inner pressure is less than 10Kpa.If it is, entering step I, otherwise, enter step H1。
Step H1 stops heating, and interval is vented (such as 0.1S rows/passes 0.7S/0.2S rows/60S is closed), and evacuation time is not More than 10 minutes.
Step I, into the stage nine of cooking process:Second buck stage.The stage starts countdown buck stage, opens It is dynamic to judge whether the time completes 3 minutes or pot inner pressure is 0Kpa.If it is, entering step J, otherwise, I1 is entered step.
Step I1 stops heating, and interval is vented (such as 1.5S rows/10S is closed), and evacuation time is no more than 3 minutes.
Step J, into the holding stage of cooking process, the stage no pressure.
Figure 13 is just combined below, and the embodiment being applied is described in detail for cooking the flesh of fish.
Step a, into the stage one of cooking process:The temperature rise stage.Stage startup judges whether kettle temperature reaches To 86 DEG C, if it is, entering step b, otherwise, a1 is entered step.
Step a1 starts 1200w heating, if detect that bottom is more than 113 DEG C in pot, stops heating, meanwhile, if Determining top has pressure, then arranges intracavitary steam, does not allow in pot and continues upper pressure, executes the time and is no more than 20 minutes.
Step b, into the stage two of cooking process:Judge boiling stage.Stage startup judges whether head temperature reaches To boiling (100 DEG C of Plain).If it is, entering step c, otherwise, b1 is entered step.
Step b1, if start 400w heating, detect that bottom is more than 113 DEG C in pot, stops heating, meanwhile, if Determining top has pressure, then starts interval and be vented (1.5s rows/10s is closed).The time in stage two is no more than 6 minutes.
Step c, into the stage three of cooking process:Pressure ascent stage.Stage startup judges whether pot inner pressure reaches To 25kpa (105 DEG C of Plain).If it is, entering step d, otherwise, c1 is entered step.
Step c1, if start 1200w heating, detect that bottom is more than 115 DEG C in pot, stops heating, meanwhile, it does not arrange Gas, time are no more than 4 minutes.
Step d, into the stage four of cooking process:Deng a pressure maintenance stage.The stage, which starts, maintains pot inner pressure Whether 25kpa (105 DEG C of Plain), startup judge the time by 4 minutes.If it is, entering step e, otherwise, enter step d1。
Step d1 starts 400w heating if pot inner pressure is less than 25kpa, if pot inner pressure is more than 25kpa and bottom Portion is more than 110 DEG C, then stops heating.Repeatedly, the working time in stage four herein is 4 for interval exhaust simultaneously (1s rows/10s is closed) Minute.
Step e, into the stage five of cooking process:Deng two pressure maintenance stages.The stage, which starts, maintains pot inner pressure 25kpa (105 DEG C of Plain), it is 0 minute remaining that startup judges whether the time arrives.If it is, entering step f, otherwise, enter step e1。
Step e1 starts 400w heating if pot inner pressure is less than 25kpa, if big more than 25kpa and bottom in pot In 114 DEG C, then stop heating.It is not vented in the stage simultaneously, completes remaining pressure and hold time (acquiescence 5 minutes or so).
Step f, into the stage six of cooking process:First buck stage.The stage starts countdown buck stage, opens It is dynamic to judge whether the time completes 5 minutes or pot inner pressure is less than 10kpa.If it is, entering step g, otherwise, enter step f1。
Step f1 stops heating.Interval exhaust (such as 0.1s rows/passes 0.7s/0.2s rows/30s is closed) is carried out in the stage, Run time is no more than 5 minutes.
Step g, into the stage seven of cooking process:Second buck stage.The stage starts countdown buck stage, opens It is dynamic to judge whether the time completes 5 minutes or pot inner pressure is 0kpa.If it is, entering step h, otherwise, g1 is entered step.
Step g1 stops heating, and interval is vented (such as 1.5s rows/10s is closed), and evacuation time is no more than 5 minutes.
Step h, into the holding stage of cooking process, the stage no pressure.
All numerical value about pressure being related in the application can all be carried out according to the usual relative pressure of industry It indicates.
It should be noted that step shown in the flowchart of the accompanying drawings can be in such as a group of computer-executable instructions It is executed in computer system, although also, logical order is shown in flow charts, and it in some cases, can be with not The sequence being same as herein executes shown or described step.
Present invention also provides a kind of electric heating cooking device, which includes the above-mentioned household electric of any one of operation The embodiment of the control method of heat cooking utensil.The control method of domestic electric heating cooking apparatus can operate in the form of software In the electric heating cooking device, to realize cooking function.
It can be seen from the above description that the present invention realizes following technique effect:By using in each of culinary art Working stage, culinary art cavity temperature and culinary art cavity pressure to each working stage control, and realize that electric heating cooking device exists During being cooked, what can be refined automatically controls the running parameter of each working stage, also, due to entirely cooking It is jumpy including at least the P of pressure value in the change dramatically and/or cooking cavity of temperature value T in a cooking cavity during preparing food Working condition, so as to meet each working stage cooking technology demand, to reached improve food mouthfeel effect Fruit.
As seen through the above description of the embodiments, those skilled in the art can be understood that the application can It is realized by the mode of software plus required general hardware platform.Based on this understanding, the technical solution essence of the application On in other words the part that contributes to existing technology can be expressed in the form of software products, the computer software product It can be stored in a storage medium, such as ROM/RAM, magnetic disc, CD, including some instructions are used so that a computer equipment (can be personal computer, server either network equipment etc.) executes the certain of each embodiment of the application or embodiment Method described in part.
Each embodiment in this specification is described in a progressive manner, identical similar portion between each embodiment Point just to refer each other, and each embodiment focuses on the differences from other embodiments.Especially for system reality For applying example, since it is substantially similar to the method embodiment, so description is fairly simple, related place is referring to embodiment of the method Part explanation.
The application can be used in numerous general or special purpose computing system environments or configuration.Such as:Personal computer, service Device computer, handheld device or portable device, laptop device, multicomputer system, microprocessor-based system, top set Box, programmable consumer-elcetronics devices, network PC, minicomputer, mainframe computer including any of the above system or equipment Distributed computing environment etc..
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, any made by repair Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Obviously, those skilled in the art should be understood that each module of the above invention or each step can be with general Computing device realize that they can be concentrated on a single computing device, or be distributed in multiple computing devices and formed Network on, optionally, they can be realized with the program code that computing device can perform, it is thus possible to which they are stored Be performed by computing device in the storage device, either they are fabricated to each integrated circuit modules or by they In multiple modules or step be fabricated to single integrated circuit module to realize.In this way, the present invention is not limited to any specific Hardware and software combines.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, any made by repair Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.

Claims (22)

1. a kind of control method of domestic electric heating cooking apparatus, the cooking apparatus include the machine body for being provided with electric calorifie installation, The lid that is fastened on the machine body and to control the electric-control system that the utensil works, the machine body with it is described The cooking cavity of pressure cooking environment can be formed by being constituted between lid, which is characterized in that according to the control method, the electric-control system Control at least one of the cooking apparatus experience heating boost phase, Pressure behaviour equilibrium stage, exhaust buck stage work Make the stage, and preset time period of the pressure value in the cooking cavity at least one working stage is made to occur at least once The second preset pressure value is dropped to from the first preset pressure value, and after the preset time period, the pressure in the cooking cavity Value rises to third preset pressure value, and on pressure time culinary art curve, the starting point of the preset time period is corresponding to described First preset pressure value, the preset time period correspond to second preset pressure value by point;The electric-control system is set It sets on the lid, the exhaust apparatus by the electric control system controls is additionally provided on the lid, in the preset time Section, the electric-control system inspire and adjust the pressure in the cooking cavity by controlling the exhaust event of the exhaust apparatus The variation of value;
Wherein, when the cooking pot enters the heating boost phase, cooking pot described in the electric control system controls carries out complete It is vented and continues heating with full power, wherein during the cooking pot be vented entirely, if the culinary art cavity pressure Value drops to second preset pressure value from first preset pressure value, then stops full exhaust, control the electric calorifie installation Power so that the pressure value in the cooking cavity is increased to the third preset pressure value, and control the cooking cavity of the cooking pot Interior temperature value is increased to the second preset temperature value in second time period;
When the cooking pot enters the Pressure behaviour equilibrium stage, cooking pot is selected by described in the electric control system controls The default exhaust setting of food controls the exhaust apparatus and carries out exhaust entirely or be intermittently vented, wherein the electric control system controls Pressure value, which occurs to drop to minor fluctuations preset pressure value from third preset pressure value, in the cooking cavity gos up again to described the The variation of three preset pressure values;
When the cooking pot enters the exhaust buck stage, the electric control system controls electric heating cooking device carries out full exhaust simultaneously Continuous heating, wherein in the case where detecting that pressure value drops to four preset pressure values in the cooking cavity, described in control Pressure value is increased to the 5th preset pressure value within the 4th period in cooking cavity, and controls temperature in the cooking cavity of the cooking pot Angle value is increased to third preset temperature value within the 4th period.
2. control method according to claim 1, characterized in that the electric-control system is arranged on the lid, described The exhaust apparatus manually controlled by user is additionally provided on lid, in the preset time period, the electric-control system executes following Action:
A) prompt of user's manual exhaust is sent out, meanwhile,
B) start to detect the variation of the pressure value in the folding condition and the cooking cavity of the exhaust apparatus, then,
C) instruction of further work is sent out.
3. control method according to claim 1 or 2, characterized in that in the preset time period, the exhaust apparatus Exhaust passage is continuously or intermittently vented with its maximum capacity or predefined capacity.
4. control method according to claim 1 or 2, characterized in that be provided at least two rows on the exhaust apparatus Gas channel, in the preset time period, at least two exhaust passages of the exhaust apparatus are sequentially or simultaneously opened progress Exhaust.
5. control method according to claim 1 or 2, characterized in that in the preset time period, the electric calorifie installation with Make cooked food in the cooking cavity that the power of boiling be kept to work.
6. control method according to claim 1 or 2, characterized in that in the preset time period, the electric calorifie installation with Its maximum rated power works.
7. control method according to claim 1 or 2, which is characterized in that uncap when the electric heating cooking device enters exhaust When the stage, the opening degree for the pressure value control air bleeding valve that the electric-control system is fed back according to pressure detecting element makes the electric heating Cooking pot is exhausted in entire exhaust stage of uncapping in a manner of at least two exhaust shelves.
8. control method according to claim 1 or 2, characterized in that the working stage is heating boost phase, described The numberical range of difference △ P1 between first preset pressure value and second preset pressure value is:3kpa≤△P1≤ 40kpa。
9. control method according to claim 1 or 2, characterized in that the working stage is exhaust buck stage, described The numberical range of difference △ P2 between first preset pressure value and second preset pressure value is:28kpa≤△P2≤ 57kpa。
10. control method according to claim 1 or 2, which is characterized in that at least one working stage is that heating rises Pressure stage, the preset time period are t1, and the value range of t1 is:2 minutes≤t1≤8 minute.
11. control method according to claim 10, which is characterized in that first preset pressure value is P1, and P1's takes Value range is:5KPA≤P1≤45KPA.
12. control method according to claim 10, which is characterized in that second preset pressure value is P2, and P2's takes Value range is:1.325KPA≤P2≤9KPA.
13. control method according to claim 10, which is characterized in that the third preset pressure value is P3, and P3's takes Value range is:8KPA≤P3≤68KPA.
14. control method according to claim 1 or 2, which is characterized in that at least one working stage is that exhaust is dropped Pressure stage, the preset time period are t3, and the value range of t3 is:2 minutes≤t3≤11 minute.
15. control method according to claim 14, which is characterized in that first preset pressure value is P3, and P3's takes Value range is:8KPA≤P3≤68KPA.
16. control method according to claim 14, which is characterized in that second preset pressure value is P4, and P4's takes Value range is:5KPA≤P4≤13KPA.
17. control method according to claim 14, which is characterized in that the third preset pressure value is P5, and P5's takes Value range is:8KPA≤P5≤40KPA.
18. control method according to claim 1 or 2, which is characterized in that the working stage is Pressure behaviour balance rank Section, in the preset time period, exhaust apparatus described in the electric control system controls executes intermittent exhaust with the default release Action.
19. control method according to claim 18, which is characterized in that be in the release of the exhaust apparatus It opens 1 second and closes 10 seconds.
20. control method according to claim 18, which is characterized in that be in the release of the exhaust apparatus It opens to close within 0.1 second to open within 0.7 second 0.2 second and close 30 seconds.
21. control method according to claim 1 or 2, which is characterized in that the working stage is to judge boiling stage, In the preset time period, exhaust apparatus described in the electric control system controls opens the exhaust for closing 10 seconds in 1.5 seconds with preset Period executes intermittent exhaust event.
22. control method according to claim 1 or 2, which is characterized in that the working stage further includes normal pressure heating rank Section, the domestic electric heating cooking apparatus with its maximum rated power work in the cooking cavity temperature and/or pressure reach Preset value.
CN201410241128.7A 2014-05-30 2014-05-30 The control method of domestic electric heating cooking apparatus CN104000506B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410241128.7A CN104000506B (en) 2014-05-30 2014-05-30 The control method of domestic electric heating cooking apparatus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410241128.7A CN104000506B (en) 2014-05-30 2014-05-30 The control method of domestic electric heating cooking apparatus

Publications (2)

Publication Number Publication Date
CN104000506A CN104000506A (en) 2014-08-27
CN104000506B true CN104000506B (en) 2018-09-18

Family

ID=51361620

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410241128.7A CN104000506B (en) 2014-05-30 2014-05-30 The control method of domestic electric heating cooking apparatus

Country Status (1)

Country Link
CN (1) CN104000506B (en)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104840091B (en) * 2014-10-23 2017-10-31 浙江绍兴苏泊尔生活电器有限公司 A kind of electric pressure cooking saucepan
CN105877479B (en) * 2015-01-26 2019-02-15 佛山市顺德区美的电热电器制造有限公司 Electric pressure cooking saucepan and its cooking control method
CN106136937B (en) * 2015-04-03 2019-03-08 佛山市顺德区美的电热电器制造有限公司 Control method, control device and cooking apparatus
CN106136939B (en) * 2015-04-03 2018-11-13 佛山市顺德区美的电热电器制造有限公司 Control method, control device and cooking apparatus
CN105167580B (en) * 2015-09-16 2017-08-25 中山市韩派电器有限公司 An a kind of key cooking methods for grill pan
CN107296492A (en) * 2016-04-15 2017-10-27 浙江苏泊尔家电制造有限公司 Pressure cooking appliance and the method for heating and controlling for pressure cooking appliance
CN107334357B (en) * 2016-05-03 2020-11-24 九阳股份有限公司 Cooking control method and rice cooker
CN109788863A (en) * 2016-09-28 2019-05-21 皇家飞利浦有限公司 Voltage force cooker and its control method
CN108283432B (en) * 2017-01-09 2020-09-01 佛山市顺德区美的电热电器制造有限公司 Pressure cooking appliance and control method and control device thereof
CN108402888B (en) * 2017-02-10 2020-08-04 佛山市顺德区美的电热电器制造有限公司 Electric pressure cooker and cooking control method thereof
CN108420305A (en) * 2017-02-13 2018-08-21 浙江绍兴苏泊尔生活电器有限公司 The control method of cooking apparatus
CN108784323A (en) * 2017-05-05 2018-11-13 浙江绍兴苏泊尔生活电器有限公司 Cooking apparatus
CN108008674B (en) * 2017-11-30 2019-09-17 广东美的厨房电器制造有限公司 Control device, the control method of control device and cooking system
CN108888099A (en) * 2018-06-13 2018-11-27 珠海格力电器股份有限公司 A kind of cooking appliance and its control method
CN110604467A (en) * 2018-06-14 2019-12-24 佛山市顺德区美的电热电器制造有限公司 Cooking utensil and depressurization exhaust method and device thereof
CN111345671A (en) * 2018-12-20 2020-06-30 佛山市顺德区美的电热电器制造有限公司 Cooking utensil and cooking method thereof
CN111035222A (en) * 2019-10-24 2020-04-21 九阳股份有限公司 Cooking control method of cooker and cooker

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101364094A (en) * 2008-09-12 2009-02-11 浙江苏泊尔家电制造有限公司 Rice cooking control method for pressure electric cooker
BRPI0903794A2 (en) * 2009-09-17 2011-05-24 Antonio Froza pressure cooker arrangement
CN102920317A (en) * 2012-11-08 2013-02-13 浙江绍兴苏泊尔生活电器有限公司 Cooking method of electric heating appliance
CN102961038B (en) * 2012-11-26 2015-03-18 九阳股份有限公司 Method for making foods by using pressure cooker

Also Published As

Publication number Publication date
CN104000506A (en) 2014-08-27

Similar Documents

Publication Publication Date Title
WO2016112764A1 (en) Recipe generation system for cooking device, and cooking device
US9310085B2 (en) Method of conducting at least one cooking process
CA2365327C (en) Oven device and oven control process
US20150250213A1 (en) Process for Producing Precooked Bacon Slices
US8344294B2 (en) Method and cooking appliance for cooking according to the C-value
KR100835049B1 (en) Electric rice cooker and method therefor
EP2540199B1 (en) Electric heating cooker with weighing function and weighing control method thereof
RU2468730C2 (en) Method and device for cooking food, such as rice
JP5129167B2 (en) Cooking ovens and related methods using multiple cooking techniques
JP6026343B2 (en) Pressure cooker
TW201841580A (en) Low-pressure cooking method and cookware vessel adapted for the same
JP6714794B2 (en) rice cooker
EP2739191B1 (en) Methods and apparatus for intuitive cooking control
US6152024A (en) Apparatus and method for producing a food product
JP3986467B2 (en) Pressure cooker
JP5026081B2 (en) Intelligent cooking method
EP3209174B1 (en) Apparatus and method for preparing food
KR20060110746A (en) Method for baking a dessert using steam
EP1719415B1 (en) Method of steam cooking
CN105930659A (en) Cooking method and cooking tool recommendation method and system
CN104840094B (en) A kind of food with temperature and pressure control cooks device and cooking method
CN102961038B (en) Method for making foods by using pressure cooker
US9125428B2 (en) Retort sterilization device, heating device, heat sterilization method and heat treatment method
EP1767860B1 (en) Method of operating an oven having heating system, microwave system and steam system
CN1109850C (en) Microwave heater

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant