CN108567313B - Cooking control method for cooking utensil and cooking utensil - Google Patents
Cooking control method for cooking utensil and cooking utensil Download PDFInfo
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- CN108567313B CN108567313B CN201810136566.5A CN201810136566A CN108567313B CN 108567313 B CN108567313 B CN 108567313B CN 201810136566 A CN201810136566 A CN 201810136566A CN 108567313 B CN108567313 B CN 108567313B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
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Abstract
The invention discloses a cooking control method for a cooking appliance and the cooking appliance. The cooking utensil comprises a pot body, an inner pot, a cover body, a heating device and a control device. The heating device comprises an inner electric heating pipe and an outer electric heating pipe positioned on the circumferential outer side of the inner electric heating pipe, and the inner electric heating pipe and the outer electric heating pipe are positioned on the same plane. The control device is configured to control the inner electrothermal tube and the outer electrothermal tube to heat separately or simultaneously. The rice cooking control method comprises the following steps: a temperature rising step: the inner electric heating pipe and/or the outer electric heating pipe are/is used for heating the inner pot; maintaining boiling: heating the inner electric heating tube and the outer electric heating tube alternately according to a set first time interval ratio; stewing: so that the inner electric heating tube or the outer electric heating tube can be heated independently. The method can control the inner electric heating tube and the outer electric heating tube to heat alternately in the boiling stage, so that the rice-water mixture in the inner pot rolls in two directions, food in the inner pot is heated more uniformly, more air holes are generated in the cooking process, and the taste of the rice can be improved.
Description
Technical Field
The invention relates to the technical field of cookers, in particular to a cooking control method for a cooking appliance and the cooking appliance.
Background
Known cooking appliances such as rice cookers are popular with consumers due to their numerous cooking functions. The electric cooker is mainly divided into an electromagnetic heating mode and an electric heating plate heating mode according to the heating mode. In the electric cooker adopting the electric heating plate for heating, the electric heating plate is a main heating element of the electric cooker and is an aluminum alloy disc embedded with an electric heating tube. The electric cooker adopting the electric heating plate for heating is easy to cause the phenomenon that rice in the cooker is heated unevenly, which affects the taste of food, especially when the rice quantity in the inner cooker is large.
Therefore, it is necessary to provide a cooking control method for a cooking device and the cooking device to solve the problems in the prior art.
Disclosure of Invention
In order to solve the above problems, the present invention provides a cooking control method for a cooking appliance. The cooking utensil comprises a pot body, an inner pot arranged in the pot body, a cover body arranged on the pot body in an openable and closable manner, a heating device for heating the inner pot and a control device. The heating device comprises an inner electric heating tube and an outer electric heating tube located on the circumferential outer side of the inner electric heating tube, and the inner electric heating tube and the outer electric heating tube are located on the same plane. The control device is configured to control the inner electrothermal tube and the outer electrothermal tube to heat separately or simultaneously. The control method comprises the following steps: a temperature rising step: heating the inner pot by the inner electric heating pipe and/or the outer electric heating pipe until the food in the inner pot boils; maintaining boiling: heating the inner electric heating pipe and the outer electric heating pipe alternately according to a set first time interval ratio; and a rice stewing step: so that the inner electric heating pipe or the outer electric heating pipe can be heated independently.
According to the cooking control method for the cooking utensil, the outer electric heating pipe is located on the circumferential outer side of the inner electric heating pipe and on the same plane, the control device can respectively control the inner electric heating pipe and the outer electric heating pipe to heat, so that the cooking utensil can enable the inner electric heating pipe and the outer electric heating pipe to heat alternately in the boiling stage of the cooking process, the rice-water mixture in the inner pot rolls in two directions (namely rolling from outside to inside and rolling from inside to outside), food in the inner pot is heated more uniformly, more air holes are generated in the cooking process, and the taste of rice can be improved.
Optionally, the rice cooking control method further includes, before the temperature raising step, a water absorption step of: in the water absorbing step, the temperature of the bottom of the inner pot is controlled between a first preset temperature and a second preset temperature.
Optionally, in the step of absorbing water, the inner electrothermal tube and the outer electrothermal tube are heated alternately according to a set second time interval ratio.
Optionally, the warming step includes a rapid warming step: in the rapid heating step, the inner electric heating pipe and the outer electric heating pipe are heated simultaneously, so that the temperature in the inner pot is continuously increased; and a boiling step: when the temperature of the top of the inner pot is greater than or equal to a third preset temperature T3, the inner electric heating tube and the outer electric heating tube are heated alternately according to a set third time interval ratio, or the inner electric heating tube or the outer electric heating tube is heated independently until the food in the inner pot is boiled.
Optionally, the rice cooking control method further comprises entering the temperature raising step when the duration of the water absorption step is greater than or equal to a first predetermined time period t 1.
Optionally, the cooking control method further comprises in the heating step, the control device determines the amount of rice in the inner pot according to the temperature change of the bottom and/or the top of the inner pot, and the average power in the boiling maintaining step is proportional to the amount of the rice.
Optionally, the rice cooking control method further comprises entering the rice stewing step when the temperature of the bottom of the inner pot in the boiling maintaining step is greater than or equal to a fourth preset temperature and/or the duration of the boiling maintaining step is greater than or equal to a second preset time period t 2.
Optionally, in the step of braising, the temperature of the bottom of the inner pot is controlled between a fifth predetermined temperature and a sixth predetermined temperature.
Optionally, the cooking utensil further comprises an inner electric heating tube driving circuit for driving the inner electric heating tube and an outer electric heating tube driving circuit for driving the outer electric heating tube, and the control device is connected to the inner electric heating tube driving circuit and the outer electric heating tube driving circuit and is configured to be capable of controlling the connection and disconnection of the inner electric heating tube driving circuit and the outer electric heating tube driving circuit respectively so as to control the inner electric heating tube and the outer electric heating tube to heat separately or simultaneously.
Optionally, the power of the inner electrothermal tube is different from the power of the outer electrothermal tube.
The invention also discloses a cooking appliance which uses any one of the cooking control methods.
The cooking appliance according to the present invention uses any one of the cooking control methods as described above. Cooking utensil's outer electrothermal tube is located the circumference outside of interior electrothermal tube and is located the coplanar, cooking utensil's controlling means can control interior electrothermal tube and outer electrothermal tube heating respectively, make cooking utensil can make interior electrothermal tube and outer electrothermal tube alternate heating in the boiling stage of the process of cooking, make rice water mixture produce two-way rolling (rolling outside-in promptly, rolling from inside to outside) in the interior pot, thereby make food be heated more evenly in the interior pot, produce more gas pockets at the in-process of cooking from this, can promote the taste of rice simultaneously.
A series of concepts in a simplified form are introduced in the summary of the invention, which is described in further detail in the detailed description section. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.
The advantages and features of the present invention are described in detail below with reference to the accompanying drawings.
Drawings
The following drawings of the invention are included to provide a further understanding of the invention. The drawings illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention. In the drawings, there is shown in the drawings,
fig. 1 is a flowchart of a cooking control method for a cooking appliance according to a preferred embodiment of the present invention;
fig. 2 is a schematic circuit diagram of a cooking control method for a cooking appliance according to a preferred embodiment of the present invention; and
fig. 3 is a temperature-time curve of an inner pot bottom of a cooking appliance according to a preferred embodiment of the present invention.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that the present invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in order to avoid obscuring the invention.
In the following description, a detailed construction will be set forth in order to provide a thorough understanding of the present invention. It will be apparent that embodiments of the invention are not limited to the specific details known to those skilled in the art. The following detailed description of the preferred embodiments of the invention, however, the invention is capable of other embodiments in addition to those detailed.
The invention provides a cooking control method for a cooking appliance and the cooking appliance using the cooking control method. The cooking appliance may be an electric rice cooker, an electric pressure cooker or other electric heating appliance. In addition, the cooking appliance may have other functions such as cooking porridge, in addition to the function of cooking rice.
A cooking appliance according to a preferred embodiment of the present invention mainly includes a pot body, a lid body, a heating means, and a control means. The respective components of the cooking appliance will be described in detail below.
The pot body may be in a generally rounded rectangular parallelepiped shape, a generally cylindrical shape, or any other suitable shape. An inner pot of generally cylindrical shape or any other suitable shape is placed in the pot body. The inner pot can be freely put into the inner pot containing part of the cooker body or taken out of the inner pot containing part, so that the inner pot is convenient to clean. The top of the inner pot is provided with a top opening and an inner cavity communicated with the top opening. The user can hold food materials to be cooked, such as rice, soup and the like, into the inner cavity of the inner pot through the top opening, or take cooked food out of the inner cavity through the top opening.
In addition, a heating device 300 (fig. 2) for heating the inner pot is further provided in the pot body, and the heating device 300 is located below the inner pot to heat the food in the inner pot. The heating device 300 may be any suitable heating device such as a hot plate. The heating device 300 includes an inner electric heating tube 310 and an outer electric heating tube 320 located at a circumferential outer side of the inner electric heating tube 310. Wherein, the inner electrothermal tube 310 and the outer electrothermal tube 320 are located on the same plane. The inner electric heating tube 310 and the outer electric heating tube 320 may have one or more circular structures, such as circular structures, elliptical structures, square structures, etc. The "ring-like structure" referred to herein includes both a closed ring-like structure in which the ring-like structures are connected end to end and a ring-like structure formed by spirally winding. For example, in one embodiment of the present invention, the inner electric heating tube 310 is an electric heating tube of a circular structure formed by connecting end to end, and the outer electric heating tube 320 is an electric heating tube of a square structure formed by spirally winding.
The inner electric heating tube 310 and the outer electric heating tube 320 may be concentrically disposed. The center or central axis of the inner electric heating tube 310 and the center or central axis of the outer electric heating tube 320 may be spaced apart.
Further alternatively, the power of the inner electrothermal tube 310 is different from the power of the outer electrothermal tube 320. Thus, the heating process can be controlled by setting an appropriate time interval ratio as required for the temperature rising rate during the cooking process, which will be described in detail later. The power of the inner electric heating tube 310 and the outer electric heating tube 320 can be determined by the resistance. Preferably, the power of the inner electrothermal tube 310 is less than the power of the outer electrothermal tube 320. For example, the power P1 of the inner electrothermal tube 310 is 300W, the power P2 of the outer electrothermal tube 320 is 700W, and the total power P of the heating device 300 is 1000W. The electric heating tube with proper resistance value can be selected according to different capacities of the cooking utensil. For example, an amount of power between 100W and 400W may be selected as the power of the inner electric heating tube 310, and an amount of power between 300W and 1000W may be selected as the power of the outer electric heating tube 320 according to the size of the cooking appliance. Preferably, the power of the outer electrothermal tube is greater than or equal to 2 times the power of the inner electrothermal tube.
The lid body is substantially in the shape of a rounded rectangular parallelepiped and substantially corresponds to the shape of the pot body. The cover body is arranged on the cooker body in an openable and closable manner and is used for covering the whole top of the cooker body or at least the inner pot of the cooker body. Specifically, in the present embodiment, the lid body may be pivotably provided above the pot body between the maximum open position and the closed position by, for example, a hinge. When the cover body covers the cooker body, a cooking space is formed between the cover body and the inner pot.
Further, the control means 200 (fig. 2) may be provided in the pot body or the lid body. The cooking appliance according to the present invention further includes an inner electric heating tube driving circuit 210 for driving the inner electric heating tube 310 and an outer electric heating tube driving circuit 220 for driving the outer electric heating tube 320. The control device 200 is connected to the inner electric heating tube driving circuit 210 and the outer electric heating tube driving circuit 220, and is configured to control the conduction and the disconnection of the inner electric heating tube driving circuit 210 and the outer electric heating tube driving circuit 220, respectively, so as to control the inner electric heating tube 310 and the outer electric heating tube 320 to heat separately or simultaneously. That is, the control device 200 can control the operating states of the inner electric heating tube 310 and the outer electric heating tube 320 by controlling the on/off of the inner electric heating tube driving circuit 210 and the outer electric heating tube driving circuit 220. The inner heating tube driving circuit 210 and the outer heating tube driving circuit 220 will be described in detail with reference to fig. 2.
As shown in fig. 2, the inner electric heating tube driving circuit 210 includes a first transistor Q1, a first resistor R1, a second resistor R2, a first relay RLY1, and a first diode D1. The inner electric heating tube 310 and the first relay RLY1 are connected in series between the zero line N and the live line L of the commercial power AC220V power supply. The inner electric heating tube driving circuit 210 controls whether the inner electric heating tube 310 works or not through the connection and disconnection of the first relay RLY 1. The external electric heat pipe driving circuit 220 includes a second transistor Q2, a third resistor R3, a fourth resistor R4, a second relay RLY2, and a second diode D2. The external electric heating pipe 320 and the second relay RLY2 are connected in series between the zero line N and the live line L of the mains AC220V power supply. The external electric heat pipe driving circuit 220 controls whether the external electric heat pipe 320 works or not by the pull-in and the pull-off of the second relay RLY 2. The first output port P1.0 of the control device 200 is connected to the inner electric heating tube driving circuit 210, and the second output port P1.1 of the control device 200 is connected to the outer electric heating tube driving circuit 220.
When the first output port P1.0 of the control device 200 outputs a high level and the second output port P1.1 outputs a low level, the first transistor Q1 is turned on and the first relay RLY1 is in a closed state, and the second transistor Q2 is turned off and the second relay RLY2 is in an open state, so that a circuit connecting the inner electric heating tube 310 and the first relay RLY1 is turned on and a circuit connecting the outer electric heating tube 320 and the second relay RLY2 is turned off. At this time, the inner electric heating tube 310 is in a working state, and the outer electric heating tube 320 is in a rest state.
When the first output port P1.0 of the control device 200 outputs a low level and the second output port P1.1 outputs a high level, the first transistor Q1 is turned off and the first relay RLY1 is in an open state, and the second transistor Q2 is turned on and the second relay RLY2 is in a closed state, so that the circuit connecting the inner electric heating tube 310 and the first relay RLY1 is opened and the circuit connecting the outer electric heating tube 320 and the second relay RLY2 is turned on. At this time, the inner electric heating tube 310 is in a rest state, and the outer electric heating tube 320 is in a working state.
When the first output port P1.0 and the second output port P1.1 of the control device 200 both output a high level, the first transistor Q1 and the second transistor Q2 are both turned on, and the first relay RLY1 and the second relay RLY2 are both in a closed state, so that both the circuit connected with the inner electric heating tube 310 and the first relay RLY1 and the circuit connected with the outer electric heating tube 320 and the second relay RLY2 are turned on. At this time, the inner electrothermal tube 310 and the outer electrothermal tube 320 are both in working state.
When the first output port P1.0 and the second output port P1.1 of the control device 200 both output low levels, the first transistor Q1 and the second transistor Q2 are both turned off, and the first relay RLY1 and the second relay RLY2 are both in an open state, so that the circuit connected with the inner electric heating tube 310 and the first relay RLY1 and the outer electric heating tube driving circuit 220 connected with the outer electric heating tube 320 and the second relay RLY2 are both turned off. At this time, the inner electric heating tube 310 and the outer electric heating tube 320 are both in a rest state.
Therefore, the first output port P1.0 and the second output port P1.1 of the control device 200 control the operating states of the inner electrothermal tube 310 and the outer electrothermal tube 320 by outputting a high level or a low level. Further, the control device 200 may control the inner electric heating tube 310 and the outer electric heating tube 320 to alternately heat or individually heat or jointly heat by inputting a predetermined time interval ratio (described in detail below).
In addition, in order to be able to sense the temperature in the inner pot, the cooking appliance further comprises a bottom temperature sensor for sensing the bottom temperature of the inner pot and/or a top temperature sensor for sensing the top temperature of the inner pot. The bottom temperature sensor and the top temperature sensor may be thermistors. The bottom temperature sensor and the top temperature sensor are both connected to a power supply board of the cooking appliance and further connected to the control device through the power supply board so as to feed back sensed temperature data to the control device. The control device 200 controls the operation of the inner electric heating tube 310 and the outer electric heating tube 320 based on the temperature data sensed by the bottom temperature sensor and the top temperature sensor.
A cooking control method for a cooking appliance according to the present invention will be described in detail with reference to fig. 1 and 3. Note that, the solid line in fig. 3 is the temperature of the bottom of the inner pot sensed by the bottom temperature sensor, and the dotted line is the actual temperature of the rice. It will be appreciated that the actual temperature of the rice is lower than the temperature of the bottom of the inner pot. The temperature described in the invention is the temperature of the bottom or the top of the inner pot actually sensed by the bottom temperature sensor or the top temperature sensor.
Generally, the operation process of the cooking device mainly includes a temperature raising step S110, a boiling maintaining step S120, a stewing step S130, and the like. The temperature increasing step S110 may further include a rapid temperature increasing step S113 and an instant boiling step S114. Optionally, a water absorption step S111 may be further included before the temperature increasing step S110. The rice cooking control method according to the present invention uses heating manners and heating parameters corresponding thereto corresponding to different stages. The cooking control method will be described in detail with reference to a preferred embodiment of the present invention.
Step S111: the inner electric heating tube 310 and/or the outer electric heating tube 320 are heated so that the temperature of the bottom of the inner pot is controlled between a first predetermined temperature T1 and a second predetermined temperature T2 (corresponding to the water absorption step). Thereby, the rice with the water content of 14-15% in the inner pot can absorb enough water and be converted into the rice with the water content of about 30%.
Specifically, in one embodiment of the present invention, the bottom temperature sensor senses temperature data of the bottom of the inner pot and transmits the sensed temperature data to the control device 200. When the control module 200 detects that the temperature of the bottom of the inner pan is lower than the first predetermined temperature T1, the inner electrothermal tube 310 and the outer electrothermal tube 320 may be alternately heated according to a second time interval ratio. The second time interval ratio (N21, N22, N23) satisfies 1/2 ≦ (N21+ N22)/N23 ≦ 2/3, and N21 ≧ N22. For example, in one embodiment of the present invention, the second time interval ratio may be (7, 5, 20). When the control module 200 detects that the temperature of the bottom of the inner pan is greater than the second predetermined temperature T2, the inner electric heating tube 310 and the outer electric heating tube 320 may be controlled to stop heating. Thereby, the temperature of the bottom of the inner pot is controlled between the first predetermined temperature T1 and the second predetermined temperature T2, as shown by the solid line in fig. 3. It should be noted that the actual temperature of the food material in the inner pot is slightly lower than the temperature of the bottom of the inner pot, as shown by the dashed line in fig. 3. The second predetermined temperature T2 may be in the range of 50 deg.C to 75 deg.C, with the first predetermined temperature T1 being 2 deg.C to 5 deg.C lower than the second predetermined temperature T2. For example, the second predetermined temperature T2 may be 55 ℃, the first predetermined temperature T1 being 3 ℃ lower than the second predetermined temperature T2, i.e. the first predetermined temperature T1 being 52 ℃.
It should be noted that, in this document, the "time interval ratio" refers to a ratio of an actual heating time of the outer electric heating tube 320 to an actual heating time of the inner electric heating tube 310 in one cycle. Specifically, the time interval ratio is expressed as (N1, N2, N3), which is defined as: in the time period of the cycle N3, the higher power one of the inner electrothermal tube 310 and the outer electrothermal tube 320 heats N1s, and the lower power one of the inner electrothermal tube 310 and the outer electrothermal tube 320 heats N2s, and then the heating is stopped (N3-N1-N2) s. For example, when the power of the outer electric heating tube 320 is greater than that of the inner electric heating tube 310, and the time interval ratio is (10, 8, 20), it means that the outer electric heating tube 320 is heated for 10s, then the inner electric heating tube 310 is heated for 8s, and then the heating is stopped for 2s in the period of 20s, and the above steps are repeated, so that the outer electric heating tube 320 and the inner electric heating tube 310 are heated alternately in this mode; when the power of the inner electric heating tube 310 is greater than that of the outer electric heating tube 320, and the time interval ratio is (0, 8, 20), it means that the outer electric heating tube 320 heats for 0s, the inner electric heating tube 310 heats for 8s, and then the heating is stopped for 12s in the period of 20s, and the process is repeated so that the inner electric heating tube 310 is heated alone in this mode. It should be noted that when the power of the inner electrothermal tube 310 is the same as that of the outer electrothermal tube 320, it is not necessary to distinguish between N1 and N2.
It should be further noted that, in step S111, the heating manners of the inner electrothermal tube 310 and the outer electrothermal tube 320 are not limited to the above-mentioned embodiments, and may be any suitable heating manner capable of controlling the temperature of the bottom of the inner pot between the first predetermined temperature T1 and the second predetermined temperature T2. For example, in an embodiment not shown, the control module 200 controls only the inner electrothermal tube 310 to heat or the inner electrothermal tube 310 and the outer electrothermal tube 320 to heat simultaneously.
Step S112: it is determined whether the duration of step S111 (water absorbing step) is greater than or equal to the first predetermined time period t 1.
Specifically, in the present embodiment, in step S112, the control device 200 determines whether the water absorption duration of the rice in the inner pot is greater than or equal to 10 minutes (as an example of the "first predetermined time period t 1"). If the duration is greater than or equal to 10 minutes, a temperature increasing step S110 is performed. It should be noted that step S112 and step S111 may be performed simultaneously. In addition, it should be noted that although the first predetermined time period t1 is 10 minutes in the present embodiment, in other embodiments not shown in the present invention, the first predetermined time period may be set to other values according to actual situations. Preferably, the first predetermined period of time may be selected within the range of 8 minutes to 20 minutes.
As described above, if the duration is greater than or equal to the first predetermined time period t1 (e.g., 10 minutes), the temperature increasing step S110 is performed: so that the inner electric heating tube 310 and/or the outer electric heating tube 320 heat the inner pot until the food in the inner pot is boiled.
In this embodiment, in step S110, the inner electric heating tube 310 and the outer electric heating tube 320 are operated simultaneously or the inner electric heating tube 310 or the outer electric heating tube 320 is operated separately to increase the temperature in the inner pot. In step S110, on one hand, a rapid increase in the temperature in the inner pot of the cooking appliance is desired to shorten the cooking time, and on the other hand, a continuous rapid increase in the temperature in the inner pot may easily cause an overflow phenomenon. Therefore, in order to raise the temperature of the bottom of the inner pot as fast as possible without causing the phenomenon of overflowing, different heating methods can be used for the early stage and the later stage of the temperature raising step respectively.
Specifically, in the present embodiment, step S113 may be performed first: the inner electric heating tube 310 and the outer electric heating tube 320 are heated simultaneously, so that the temperature in the inner pot is continuously and rapidly increased. (corresponding to the rapid temperature increase step).
In the course of performing step S113, the temperature in the inner pot continuously and rapidly rises and is sensed by the top temperature sensor. When the temperature of the top of the inner pot sensed by the top temperature sensor is greater than or equal to the third predetermined temperature, step S114 is performed. The third predetermined temperature may be in the range of 50 ℃ to 70 ℃. For example, the third predetermined temperature may be 65 ℃.
In step S114, the inner electric heating tube 310 and the outer electric heating tube 320 are alternately heated according to the third time interval ratio until the food in the inner pot is boiled, or the inner electric heating tube 310 or the outer electric heating tube 320 is independently heated until the food in the inner pot is boiled (corresponding to the boiling step). The third time interval ratio (N31, N32, N33) satisfies 2/3 ≦ (N31+ N32)/N33 ≦ 1, and N31 ≧ 2xN 32. For example, in one embodiment of the present invention, the third time interval ratio may be (14, 4, 20). When the control device 200 controls the inner electric heating tube 310 and the outer electric heating tube 320 to heat alternately according to the set third time interval ratio, the power is reduced compared to the case where the inner electric heating tube 310 and the outer electric heating tube 320 heat simultaneously in the rapid temperature increasing step S113. As shown in fig. 3, in the later stage of the temperature increasing step S110 (i.e., the boiling step S114), compared to the earlier stage of the temperature increasing step S110 (i.e., the rapid temperature increasing step S113), the rising rate of the temperature at the bottom of the inner pot (indicated by the solid line) and the rising rate of the temperature of the food material in the inner pot (indicated by the dotted line) are both reduced, so that the overflow phenomenon caused by too fast temperature increase can be prevented. In addition, the inner electric heating tube 310 and the outer electric heating tube 320 can alternately heat rice water in the pot to generate convection due to the alternate change of the temperature, so that the rice water in the pot can roll in two directions (i.e. from outside to inside, from inside to outside), and thus, food in the pot can be heated more uniformly.
Further, in the temperature increasing step S110, the control device 200 may determine the amount of rice in the inner pot according to a temperature change of the bottom and/or top of the inner pot. For example, the control device 200 may determine how much the rice amount in the inner pot is according to the rate of change of the temperature of the top of the inner pot caused by a certain amount of heating power, so as to determine the amount of average power in the maintaining boiling step S120, which will be described in detail later, based on how much the rice amount in the inner pot is.
Step S120: the inner electric heating tube 310 and the outer electric heating tube 320 are alternately heated at a set first time interval ratio (corresponding to the boiling maintaining step). The purpose of step S120 is to convert the rice beta starch into alpha starch. By alternately heating the inner electric heating tube 310 and the outer electric heating tube 320, the rice water in the inner pot can generate convection, so that the rice in the inner pot can roll in two directions (i.e. from outside to inside, from inside to outside), and the food in the inner pot can be heated more uniformly. Therefore, more pores can be generated in the cooking process, and the taste of the cooked rice can be improved.
Specifically, in the present embodiment, when step S110 is executed to boil food in the inner pot, step S120 is executed to alternately heat the inner electric heating tube 310 and the outer electric heating tube 320 to maintain the inner pot boiling. In step S120, the first time interval ratio (N11, N12, N13) satisfies 1/5 ≦ (N11+ N12)/N13 ≦ 1/2, and N11 ≦ N12. For example, in one embodiment of the present invention, the first time interval ratio may be (2, 6, 20). Further, in step S120, the average power in the boiling maintaining step is proportional to the amount of rice. I.e. the greater the amount of rice, the greater the average power in the maintenance boiling step. As described above, the amount of rice may be determined in the temperature increasing step S110. The first time interval ratio can be properly arranged according to the magnitude of the average power and the magnitudes of the powers of the inner electrothermal tube 310 and the outer electrothermal tube 320.
For example, in the present invention, if the power of the inner electric heating tube 310 is 300W, the power of the outer electric heating tube 320 is 600W, and the third time interval ratio of (8, 8, 20) is adopted for heating in the boiling step of rice cooking, the average power of this step is (8/20) × 300W + (8/20) × 600W ═ 360W.
When it is determined in step S120 that the temperature of the bottom of the inner pot is greater than or equal to the fourth predetermined temperature (e.g., 130 ℃) and/or the duration of step S120 is greater than or equal to the second predetermined time period t2, it proceeds to step S130. Alternatively, the fourth predetermined temperature T4 may be in the range 125 deg.C-135 deg.C, for example, 130 deg.C. Alternatively, the second predetermined time period t2 may be selected within the range of 10 minutes to 15 minutes, for example 12 minutes.
Step S130: the inner electric heating tube 310 or the outer electric heating tube 320 is heated individually (corresponding to the braising step). The temperature of the bottom of the inner pot is sensed while the inner electric heating tube 310 or the outer electric heating tube 320 is heated individually to control the temperature of the bottom of the inner pot between a fifth predetermined temperature T5 and a sixth predetermined temperature T6, thereby smothering the excess moisture in the inner pot.
Specifically, in one embodiment of the present invention, the bottom temperature sensor senses temperature data of the bottom of the inner pot and transmits the sensed temperature data to the control device 200. When the control module 200 detects that the temperature of the bottom of the inner pan is lower than the fifth predetermined temperature T5, the inner electric heating tube 310 or the outer electric heating tube 320 can be heated separately. When the control module 200 detects that the temperature of the bottom of the inner pan is higher than the sixth predetermined temperature T6, the inner electric heating tube 310 or the outer electric heating tube 320 may be controlled to stop heating. Thereby, the temperature of the bottom of the inner pot is controlled between the fifth predetermined temperature T5 and the sixth predetermined temperature T6, as shown by the solid line in fig. 3. The fifth predetermined temperature T5 may be in the range of 101 ℃ -105 ℃. The sixth predetermined temperature T6 may be in the range of 105 ℃ -110 ℃. For example, the fifth predetermined temperature T5 may be 103 deg.C and the sixth predetermined temperature T6 may be 106 deg.C.
Further, when the control device 200 detects that the duration of step S130 is greater than or equal to the third predetermined time period t3, both the inner electrothermal tube 310 and the outer electrothermal tube 320 stop heating, and the cooking process is completed. Wherein the third predetermined time period t3 may be selected within the range of 5 minutes to 15 minutes, for example, 12 minutes. Still further, the sum of the second predetermined period of time t2 and the third predetermined period of time t3 may be greater than 20 minutes, i.e., t2+ t3>20 minutes. For example, in an embodiment not shown, the second predetermined period of time t2 is 14 minutes and the third predetermined period of time t3 is 8 minutes.
Alternatively, in the cooking process, the control device 200 may cause the cooking process to be performed in the process of step S110 average power > step S120 average power > step S111 average power > step S130 average power by controlling the inner electric-heating tube 310 and the outer electric-heating tube 320 to heat, respectively.
According to the cooking control method for the cooking utensil, the heating of the inner electric heating tube and the heating of the outer electric heating tube can be respectively controlled, so that the inner electric heating tube and the outer electric heating tube are heated alternately in the boiling maintaining step of the cooking utensil, rice water in the inner pot can generate convection, and rice in the inner pot can roll in two directions (namely, rolling from outside to inside and rolling from inside to outside), therefore, food in the inner pot is heated more uniformly, more air holes can be generated in the cooking process, and the taste of the rice can be improved.
The present invention has been illustrated by the above embodiments, but it should be understood that the above embodiments are for illustrative and descriptive purposes only and are not intended to limit the invention to the scope of the described embodiments. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, which variations and modifications are within the scope of the present invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A cooking control method for a cooking appliance, wherein the cooking appliance includes a pot body, an inner pot disposed in the pot body, a cover openably and closably disposed on the pot body, a heating device for heating the inner pot, and a control device, the heating device includes an inner electric heating tube and an outer electric heating tube located at a circumferential outer side of the inner electric heating tube, a power of the inner electric heating tube is different from a power of the outer electric heating tube, the inner electric heating tube and the outer electric heating tube are located on a same plane, the control device is configured to control the inner electric heating tube and the outer electric heating tube to heat separately or simultaneously, the cooking control method includes:
a temperature rising step: heating the inner pot by the inner electric heating pipe and/or the outer electric heating pipe until the food in the inner pot boils;
maintaining boiling: the inner electric heating pipe and the outer electric heating pipe are heated alternately according to a set first time interval ratio, and the first time interval ratio comprises:
in the time period with the period of N13, the heating time of the higher power one of the inner electric heating tube and the outer electric heating tube is N11 s, the heating time of the lower power one of the inner electric heating tube and the outer electric heating tube is N12 s, and then the heating stopping time is N13-N11-N12 s, wherein N11, N12 and N13 meet the conditions that 1/5 is less than or equal to (N11+ N12)/N13 is less than or equal to 1/2, and N11 is less than or equal to N12; and
stewing: so that the inner electric heating pipe or the outer electric heating pipe can be heated independently.
2. The rice cooking control method according to claim 1, further comprising, before the temperature raising step:
water absorption step: in the water absorbing step, the temperature of the bottom of the inner pot is controlled between a first preset temperature and a second preset temperature.
3. The rice cooking control method according to claim 2, wherein in the water sucking step, the inner electric heating pipe and the outer electric heating pipe are alternately heated at a set second time interval ratio.
4. The rice cooking control method according to any one of claims 1 to 3, wherein the temperature raising step includes:
a rapid heating step: in the rapid heating step, the inner electric heating pipe and the outer electric heating pipe are heated simultaneously, so that the temperature in the inner pot is continuously increased; and
boiling: when the temperature of the top of the inner pot is higher than or equal to a third preset temperature, the inner electric heating pipe and the outer electric heating pipe are alternately heated according to a set third time interval ratio, or the inner electric heating pipe or the outer electric heating pipe is independently heated until the food in the inner pot is boiled.
5. The rice cooking control method according to claim 2 or 3, further comprising:
when the duration of the water absorbing step is greater than or equal to a first preset time period t1, the temperature rising step is entered.
6. The rice cooking control method according to claim 1, further comprising:
in the temperature rising step, the control device judges the rice amount in the inner pot according to the temperature change of the bottom and/or the top of the inner pot;
the average power in the maintaining boiling step is proportional to the amount of rice.
7. The rice cooking control method according to claim 1, further comprising:
entering the stewing step when the temperature of the bottom of the inner pot in the boiling maintaining step is greater than or equal to a fourth preset temperature and/or the duration of the boiling maintaining step is greater than or equal to a second preset time t 2.
8. The rice cooking control method as claimed in claim 1, wherein in the step of braising, the temperature of the bottom of the inner pot is controlled between a fifth predetermined temperature and a sixth predetermined temperature.
9. The cooking control method according to claim 1, wherein the cooking appliance further comprises an inner electric heating tube driving circuit for driving the inner electric heating tube and an outer electric heating tube driving circuit for driving the outer electric heating tube, and the control device is connected to the inner electric heating tube driving circuit and the outer electric heating tube driving circuit and configured to be capable of controlling the inner electric heating tube driving circuit and the outer electric heating tube driving circuit to be turned on and off respectively to control the inner electric heating tube and the outer electric heating tube to heat individually or simultaneously.
10. A cooking appliance using the rice cooking control method according to any one of claims 1 to 9.
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| CN112578697A (en) * | 2019-09-29 | 2021-03-30 | 浙江苏泊尔家电制造有限公司 | Method and circuit system for controlling cooking appliance based on voltage and cooking appliance |
| CN110575058A (en) * | 2019-10-22 | 2019-12-17 | 珠海格力电器股份有限公司 | Cooking appliance control method and device, storage medium and cooking appliance |
| CN112806826A (en) * | 2019-11-15 | 2021-05-18 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance and control method thereof |
| CN115399632B (en) * | 2021-05-26 | 2023-10-20 | 九阳股份有限公司 | Anti-sticking cooking method of electric cooker |
| CN114617425B (en) * | 2021-11-29 | 2023-08-04 | 九阳股份有限公司 | Rice making method based on double-heat-source cooking appliance and cooking appliance |
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| JP2764193B2 (en) * | 1992-03-06 | 1998-06-11 | 象印マホービン株式会社 | Cooking rice method |
| JP2856128B2 (en) * | 1995-12-13 | 1999-02-10 | タイガー魔法瓶株式会社 | Electromagnetic induction cooker |
| JP3292085B2 (en) * | 1997-03-26 | 2002-06-17 | 松下電器産業株式会社 | rice cooker |
| CN106264176B (en) * | 2015-06-01 | 2019-02-15 | 佛山市顺德区美的电热电器制造有限公司 | The heating means of the heating device of cooking apparatus |
| CN105078267B (en) * | 2015-09-14 | 2018-07-24 | 浙江苏泊尔家电制造有限公司 | Method for heating and controlling for cooker |
| CN205051902U (en) * | 2015-10-23 | 2016-02-24 | 深圳市鑫汇科股份有限公司 | Electromagnetic induction heating device and many resonance circuit thereof |
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