CN109199063B

CN109199063B - Cooking appliance and cooking control method thereof

Info

Publication number: CN109199063B
Application number: CN201710514792.8A
Authority: CN
Inventors: 刘化勇; 罗飞龙; 黄韦铭; 梁志佳; 马利; 瞿月红
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2017-06-29
Filing date: 2017-06-29
Publication date: 2022-01-28
Anticipated expiration: 2037-06-29
Also published as: JP6899961B2; JP2020521610A; KR20200003116A; CN109199063A; KR102270467B1; WO2019001232A1

Abstract

The invention discloses a cooking appliance and a cooking control method thereof, wherein the cooking appliance comprises a pot body, a cover body, a negative pressure device and a positive pressure device, and the cooking control method comprises the following steps: judging the current cooking stage of the cooking appliance in the cooking process of the cooking appliance, wherein the cooking stage of the cooking appliance comprises a heating stage, a boiling stage and a stewing stage; when cooking utensil is in when the heating stage, through control negative pressure device with positive pressure device is in order to control pressure in the culinary art intracavity changes between first pressure and second pressure, so that produce the phenomenon of bumping in the culinary art intracavity to usable pressure differential and outside air current realize the intracavity of culinary art and kick, solve the problem of the adhesion of the grain of rice among the culinary art process, effectively prevent the rice caking, improve rice taste.

Description

Cooking appliance and cooking control method thereof

Technical Field

The invention relates to the technical field of kitchen appliances, in particular to a cooking control method of a cooking appliance and the cooking appliance.

Background

In the related art cooking appliances such as electric cookers, the steam outlet is usually directly communicated with the atmosphere, and moisture in the rice is easily lost to the air through the steam flowing out from the steam outlet during the cooking process, so that the rice is shrunk and hardened, the filling power is reduced, and the taste of the rice is affected.

In addition, the problem of rice adhesion is also caused when the rice is cooked, and the taste of the rice is also affected.

Disclosure of Invention

The present invention is directed to solving, at least to some extent, one of the technical problems in the art described above. Therefore, an object of the present invention is to provide a cooking control method for a cooking appliance, which can greatly improve the taste of rice cooked by the cooking appliance and fully meet the needs of users.

A second object of the present invention is to provide a cooking appliance.

In order to achieve the above object, a first aspect of the present invention provides a cooking control method for a cooking appliance, where the cooking appliance includes a pot body having a cooking cavity with an open top, a cover movably mounted to the pot body between a closed position and an open position, a negative pressure device for evacuating the cooking cavity when the cooking cavity is closed to form a negative pressure in the cooking cavity, and a positive pressure device for closing the cooking cavity to form a positive pressure in the cooking cavity when the cooking appliance is performing a heating operation, where the negative pressure device and the positive pressure device are not opened simultaneously, the cooking control method includes the following steps: judging the current cooking stage of the cooking appliance in the cooking process of the cooking appliance, wherein the cooking stage of the cooking appliance comprises a heating stage, a boiling stage and a stewing stage; when the cooking appliance is in the heating stage, the negative pressure device and the positive pressure device are controlled to control the pressure in the cooking cavity to change between a first pressure and a second pressure so as to enable the bumping phenomenon to be generated in the cooking cavity, wherein the first pressure is smaller than the second pressure, and the second pressure is standard atmospheric pressure.

According to the cooking control method of the cooking appliance provided by the embodiment of the invention, in the cooking process of the cooking appliance, the pressure in the cooking cavity is controlled to change between the first pressure and the second pressure by controlling the negative pressure device and the positive pressure device when the cooking appliance is in the heating stage through judging the current cooking stage of the cooking appliance, so that the bumping phenomenon is generated in the cooking cavity, the bumping in the cooking cavity can be realized by utilizing the pressure difference and the external air flow in the heating stage, the problem of rice adhesion in the cooking process is solved, rice agglomeration can be effectively prevented, the taste of rice is improved, the air pressure in the cooking cavity can be controlled by utilizing the negative pressure device and the positive pressure device, the air pressure requirements required by water absorption, boiling and braising stages of food in the cooking process can be met, and the two states of the air pressure in the cooking cavity can be alternately switched, thereby also improving the filling power of the rice, improving the taste of the rice, reducing the lack of moisture of the food caused by the loss of the steam and fully meeting the requirements of users.

According to one embodiment of the invention, when the cooking utensil is in a boiling stage and/or a stewing stage, the positive pressure device and the heating device of the cooking utensil are controlled to control the pressure in the cooking cavity to change between a second pressure and a third pressure, wherein the second pressure is smaller than the third pressure.

According to an embodiment of the invention, when the cooking appliance is in the heating stage, the positive pressure device is controlled to enable the cooking cavity to be in a sealed state, the negative pressure device is controlled to vacuumize the cooking cavity until the pressure in the cooking cavity reaches the first pressure, the negative pressure device is controlled to stop vacuuming, the positive pressure device is controlled to enable air to enter the cooking cavity, the pressure in the cooking cavity is increased to the second pressure, and therefore, the negative pressure bumping phenomenon is generated in the cooking cavity repeatedly.

According to an embodiment of the invention, when the cooking utensil is in the boiling stage and/or the stewing stage, the positive pressure device is controlled to enable the cooking cavity to be in a sealed state, the heating device is controlled to carry out heating work, and when the pressure in the cooking cavity reaches the third pressure, the positive pressure device is controlled to enable air to enter the cooking cavity, so that the pressure in the cooking cavity is reduced to the second pressure, and in this way, positive pressure bumping phenomenon is generated in the cooking cavity repeatedly.

According to one embodiment of the invention, when the cooking appliance is in the heating stage, if the temperature of rice water in the cooking cavity reaches a preset temperature, the positive pressure device is controlled to enable the cooking cavity to be in a sealed state, and the negative pressure device is controlled to vacuumize the cooking cavity.

According to an embodiment of the invention, the preset temperature is 65-75 ℃, the first preset pressure is 60-80 KPa, and the third preset pressure is 105-130 KPa.

In order to achieve the above object, a cooking appliance according to an embodiment of a second aspect of the present invention includes: a pan body having a cooking cavity with an open top; a cover movably mounted to the pot between a closed position and an open position; the negative pressure device is used for vacuumizing the cooking cavity when the cooking cavity is closed so as to form negative pressure in the cooking cavity; heating means for heating the cooking appliance; the positive pressure device is used for sealing the cooking cavity so as to form positive pressure in the cooking cavity when the heating device performs heating work, wherein the negative pressure device and the positive pressure device are not opened at the same time; the control module is used for judging the current cooking stage of the cooking appliance in the cooking process of the cooking appliance and controlling the pressure in the cooking cavity to change between a first pressure and a second pressure by controlling the negative pressure device and the positive pressure device when the cooking appliance is in the heating stage so as to enable the cooking cavity to generate a bumping phenomenon, wherein the first pressure is smaller than the second pressure, and the second pressure is standard atmospheric pressure.

According to the cooking appliance provided by the embodiment of the invention, in the cooking process, the control module is used for judging the current cooking stage of the cooking appliance, and when the cooking appliance is in the heating stage, the negative pressure device and the positive pressure device are controlled to control the pressure in the cooking cavity to change between the first pressure and the second pressure so as to enable the bumping phenomenon to be generated in the cooking cavity, so that the bumping phenomenon in the cooking cavity can be realized by utilizing the pressure difference and the external air flow in the heating stage, the problem of rice adhesion in the cooking process is solved, rice agglomeration can be effectively prevented, the taste of rice is improved, the air pressure in the cooking cavity can be controlled by utilizing the negative pressure device and the positive pressure device, the air pressure requirements of food in the water absorption, boiling and stewing stages in the cooking process can be met, the two states of the air pressure in the cooking cavity can be alternately switched, and the fluffiness of the rice is improved, the taste of the rice is improved, the lack of moisture of food caused by the loss of steam can be reduced, and the requirements of users are fully met.

According to an embodiment of the invention, when the cooking utensil is in a boiling stage and/or a stewing stage, the control module is further used for controlling the pressure in the cooking cavity to change between a second pressure and a third pressure by controlling the positive pressure device and the heating device, wherein the second pressure is smaller than the third pressure.

According to an embodiment of the invention, when the cooking appliance is in the heating stage, the control module is configured to control the positive pressure device to enable the cooking cavity to be in a sealed state, and control the negative pressure device to vacuumize the cooking cavity until the pressure in the cooking cavity reaches the first pressure, and further configured to control the negative pressure device to stop vacuuming, and control the positive pressure device to enable air to enter the cooking cavity, so that the pressure in the cooking cavity is increased to the second pressure, and thus, a negative pressure bumping phenomenon is generated in the cooking cavity repeatedly.

According to an embodiment of the invention, when the cooking appliance is in the boiling stage and/or the stewing stage, the control module is used for controlling the positive pressure device to enable the cooking cavity to be in a sealed state and controlling the heating device to perform heating work until the pressure in the cooking cavity reaches the third pressure, and the control module is further used for controlling the positive pressure device to enable air to enter the cooking cavity so that the pressure in the cooking cavity is reduced to the second pressure, and thus, the positive pressure bumping phenomenon is generated in the cooking cavity repeatedly.

According to an embodiment of the invention, the cooking appliance further comprises a temperature detection module, the temperature detection module is used for detecting the temperature of rice water in the cooking cavity, and the control module is further used for controlling the positive pressure device to enable the cooking cavity to be in a sealed state and controlling the negative pressure device to vacuumize the cooking cavity if the temperature of the rice water reaches a preset temperature when the cooking appliance is in the heating stage.

Drawings

Fig. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;

fig. 2 is a partial structural schematic view of a cover of a cooking appliance according to an embodiment of the present invention;

FIG. 3 is a cross-sectional view of the structure of FIG. 2;

fig. 4 is a sectional view of a cooking appliance according to an embodiment of the present invention;

fig. 5 is a schematic view of a cooking process of the cooking appliance according to one embodiment of the present invention;

fig. 6 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present invention;

fig. 7 is a flowchart of a cooking control method of the cooking appliance in a heating stage according to one embodiment of the present invention;

fig. 8 is a flowchart of a cooking control method of the cooking appliance in a boiling stage according to one embodiment of the present invention;

fig. 9 is a flowchart of a cooking control method of a cooking appliance during a stew period according to an embodiment of the present invention.

Reference numerals:

100: a cooking appliance;

10: a pan body; 11: a cooking cavity;

20: a cover body; 21: an air extraction opening; 22: an exhaust port; 23: an air inlet; 24: mounting a cover;

30: a positive pressure device; 31: a blocking member; 32: a drive assembly; 321: an electromagnet; 322: a push rod; 33: a support member; 331: an annular member; 332: a support table;

40: a negative pressure device; 41: a vacuum pump; 42: a connecting pipe; 43: an electromagnetic valve;

50: a heating device;

60: and a control module.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.

A cooking control method of a cooking appliance and the cooking appliance according to an embodiment of the present invention are described below with reference to the accompanying drawings.

A cooking appliance 100 according to an embodiment of the present invention will be described with reference to fig. 1 to 4. The cooking appliance 100 herein may be an electric rice cooker, an electric pressure cooker, an electric stewpan, or the like.

As shown in fig. 1 to 4, a cooking appliance 100 according to an embodiment of the present invention includes: pot 10, cover 20, negative pressure device 40 and positive pressure device 30.

Pan body 10 defines a cooking chamber 11 with an open upper surface (upper side surface as shown in fig. 1), i.e. pan body 10 has a cooking chamber 11 with an open top. Lid 20 is pivotally connected to pan 10 and is movable between a closed position and an open position to close or open cooking chamber 11. The cover body 20 is provided with an air suction opening 21, an air outlet 22 and an air inlet 23, the air suction opening 21 and the air inlet 23 are respectively communicated with the cooking cavity 11, and the air outlet 22 is communicated with the air suction opening 21.

The negative pressure device 40 and the positive pressure device 30 are both arranged in the cover 20, the negative pressure device 40 is used for vacuumizing the cooking cavity 11 when the cooking cavity 11 is closed so as to form negative pressure in the cooking cavity 11, and the negative pressure device 40 and the positive pressure device 30 are not opened at the same time. When air extraction is needed, the negative pressure device 40 is communicated with the air extraction opening 21 and the air exhaust opening 22, and the negative pressure device 40 extracts air in the cooking cavity 11 from the air extraction opening 21 and exhausts the air out of the cooking cavity 11 through the air exhaust opening 22. When needing the pressure boost, malleation device 30 intercommunication air inlet 23, the air outside the culinary art chamber 11 can get into the culinary art chamber 11 through air inlet 23 in to increase the atmospheric pressure of culinary art chamber 11, and the comdenstion water in the lid 20 forms water smoke under the impact of high-speed air current and gets into the culinary art chamber 11 in and wash away the grain of rice surface, makes rice keep humidity.

Therefore, according to the cooking appliance 100 of the embodiment of the invention, the negative pressure device 40 and the positive pressure device 30 are used for controlling the air pressure in the cooking cavity 11, so that the air pressure requirements required by the food in the water absorption, boiling and stewing stages in the cooking process can be met, the two air pressures can be alternately switched in the cooking cavity 11, the bulkiness of the rice is improved, the taste of the rice is improved, and the lack of moisture in the food due to the loss of steam can be reduced.

As shown in fig. 2, according to one embodiment of the present invention, the positive pressure device 30 includes a blocking member 31, and the blocking member 31 is movably disposed at the air inlet 23 of the cover body 20 between a blocking position and an opening position. The air inlet 23 is closed when the closure 31 is in the closure position and the air inlet 23 is open when the closure 31 is in the open position.

Utilize shutoff piece 31 to control opening and closing of air inlet 23, not only can make the air outside culinary art chamber 11 pass through air inlet 23 and get into culinary art chamber 11 to improve the atmospheric pressure of culinary art chamber 11, can also prevent that negative pressure device 40 during operation is gaseous from getting into culinary art chamber 11 from air inlet 23, guarantee to cook chamber 11 and form negative pressure state under negative pressure device 40's operating condition.

As shown in fig. 2 and 3, according to a further embodiment of the present invention, the positive pressure device 30 further includes a driving assembly 32, the driving assembly 32 is disposed on the lid body 20 and connected to the blocking member 31, so as to drive the blocking member 31 to move between the blocking position and the opening position, and the driving assembly 32 is used to control the movement of the blocking member 31, which not only can improve the automation degree of the cooking apparatus 100, but also can prevent the user from being scalded by manually operating the blocking member 31, thereby facilitating to improve the operation experience of the user.

In some embodiments, the drive assembly 32 includes an electromagnet 321 and a push rod 322. The electromagnet 321 is disposed on the cover 20, the push rod 322 is movably disposed on the electromagnet 321 along a horizontal direction (a front-back direction shown in fig. 3), and one end (a back end shown in fig. 3) of the push rod 322 can drive the plugging member 31 to move.

As shown in fig. 3, in some examples, the cover body 20 is provided with a mounting cover 24, the blocking member 31 is formed in a spherical shape, and the mounting cover 24 is attached to the cover body 20 and covers the air inlet 23. The mounting cover 24 covers one side (the rear side as viewed in fig. 3) of the block piece 31 to function as a stopper and protect the block piece 31.

The ball-shaped blocking piece 31 is movably arranged in the mounting cover 24, and the ball-shaped blocking piece 31 falls on the air inlet 23 under the action of gravity and the push rod 322 and blocks the air inlet 23. The production process of the spherical plugging piece 31 is simple, the production cost is low, the sealing effect of the spherical plugging piece 31 and the air inlet 23 is good, and the sealing performance of the plugging piece 31 in plugging the air inlet 23 is improved.

In some examples, the positive pressure apparatus 30 further includes a support 33. The supporting member 33 is disposed on the cover 20, and the supporting member 33 is provided with a gas passing hole axially penetrating through the supporting member 33 along the gas inlet 23, one end of the supporting member 33 is inserted into the gas inlet 23, and the outer periphery of the supporting member 33 is in sealing fit with the inner periphery of the gas inlet 23. When shutoff piece 31 was located the shutoff position, the internal periphery of shutoff piece 31 and the support piece 33 other end was stopped to contact and sealed cooperation, through set up support piece 33 in air inlet 23 department, can effectively promote the sealed effect of shutoff piece 31 to air inlet 23.

Further, as shown in fig. 3, the support 33 includes: a ring-shaped element 331 and a support platform 332, wherein the ring-shaped element 331 is disposed around the air inlet 23, and an air passing hole penetrating through the ring-shaped element 331 along the axial direction of the ring-shaped element 331 is formed in the middle of the ring-shaped element 331. The ring member 331 has a recess recessed downward on an upper surface thereof, and the support base 332 is mounted in the recess of the ring member 331 and connected to an outer circumference of the ring member 331. The support table 332 may form a ring shape extending in a circumferential direction along an outer periphery of the ring member 331.

As shown in fig. 2, according to an embodiment of the present invention, the negative pressure device 40 is a vacuum device, and may include: a vacuum pump 41 and a connection pipe 42. The vacuum pump 41 is provided in the lid body 20, and the vacuum pump 41 communicates with the suction port 21 and the exhaust port 22 through the connection pipe 42. When the vacuum pump 41 works, the gas in the cooking cavity 11 is exhausted out of the cooking cavity 11 through the connecting pipe 42 under the suction action of the vacuum pump 41, so that a negative pressure is formed in the cooking cavity 11, that is, the negative pressure device is used for vacuumizing the cooking cavity when the cooking cavity is closed, so that a negative pressure is formed in the cooking cavity. When the air in the cooking cavity 11 is pumped out, the water vapor in the air in the connecting pipe 42 can be condensed to form liquid water to flow back to the cooking cavity 11, thereby reducing the moisture loss.

Wherein, utilize vacuum pump 41 to adjust the negative pressure condition in culinary art chamber 11, the controllability is stronger, utilizes connecting pipe 42 intercommunication vacuum pump 41 and extraction opening 21 and gas vent 22 moreover, is favorable to promoting negative pressure device 40's seal, avoids influencing the negative pressure in the culinary art chamber 11 because of gas leakage.

According to an embodiment of the present invention, as shown in fig. 2, the negative pressure device 40 further includes an electromagnetic valve 43, and the electromagnetic valve 43 is connected to the cover 20 and communicates the suction port 21 and the vacuum pump 41 through a connection pipe 42. The electromagnetic valve 43 is used for controlling the connection and disconnection between the vacuum pump 41 and the air exhaust opening 21, so that the vacuum pump 41 can smoothly exhaust steam, the steam can be prevented from leaking through the air exhaust opening 21 when the positive pressure device 30 works, and the control of the air pressure in the cooking cavity 11 is facilitated.

A specific embodiment of the cooking appliance 100 and an operation process of the cooking appliance 100 according to an embodiment of the present invention are described below with reference to fig. 1 to 4.

As shown in fig. 1 to 4, a cooking appliance 100 according to an embodiment of the present invention is an electric rice cooker including: the pot body 10, the cover body 20, the negative pressure device 40, the positive pressure device 30, the heating device 50 and the control module 60 are electric control boards of an electric cooker, for example.

The cover 20 is provided with an air suction port 21, an air discharge port 22, and an air intake port 23, and a negative pressure device 40 such as a vacuum device and a positive pressure device 30 is provided on the cover 20. The negative pressure device 40 communicates the suction port 21 with the exhaust port 22, and the positive pressure device 30 communicates with the intake port 23.

The positive pressure device 30 includes: a ball block 31, a drive assembly 32 and a support 33. Wherein the driving assembly 32 comprises: an electromagnet 321 and a push rod 322. The supporting member 33 is disposed at the air inlet 23, the electromagnet 321 is disposed on the cover 20, and one end of the push rod 322 is movably connected to the electromagnet 321, so that the other end can be in contact with or separated from the ball-shaped plugging member 31. The positive pressure device 30 is used for sealing the cooking cavity to form positive pressure in the cooking cavity when the heating device 50 performs heating operation.

The negative pressure device 40, for example, a vacuum device includes a vacuum pump 41, a connection pipe 42, and an electromagnetic valve 43. The vacuum pump 41 communicates the electromagnetic valve 43 with the exhaust port 22 via the connection pipe 42, and the electromagnetic valve 43 communicates the suction port 21 via the connection pipe 42. The negative pressure device 40 is used for vacuumizing the cooking cavity when the cooking cavity is closed so as to form negative pressure in the cooking cavity.

The rice cooker generally comprises a water absorption stage, a heating stage, a boiling stage, a stewing stage and the like when cooking rice.

The control module 60 is configured to determine a current cooking stage of the cooking appliance during a cooking process of the cooking appliance, and control the negative pressure device 40 and the positive pressure device 30 to control a pressure in the cooking cavity to change between a first pressure and a second pressure when the cooking appliance is in a heating stage, so as to cause a bumping phenomenon to occur in the cooking cavity, where the first pressure is smaller than the second pressure, and the second pressure is a standard atmospheric pressure.

It should be noted that, in the embodiment of the present invention, the bumping phenomenon refers to a sudden boiling phenomenon in the cooking cavity caused by a sudden pressure change in the cooking cavity.

Specifically, the first pressure is a negative pressure, i.e., a pressure less than the standard atmospheric pressure, such as 60 to 80KPa, the second pressure is a pressure of the standard atmospheric pressure, such as 100KPa, and the third pressure is a positive pressure, i.e., a pressure greater than the standard atmospheric pressure, such as 105 to 130 KPa.

That is, in the embodiment of the present invention, the control module 60 is required to control the negative pressure device 40 and the positive pressure device 30 to be turned on or off at predetermined times, respectively, to make the pressure in the cooking cavity abruptly change. For example, when the cooking cavity 11 needs to be pumped to a negative pressure state by the negative pressure device 40, firstly the electromagnet 321 drives the push rod 322 to move and separate from the blocking piece 31, the blocking piece 31 closes the air passing hole under the action of gravity, at this time, the air inlet 23 is in a closed state, the cooking cavity is in a sealed state, then the electromagnetic valve 43 is controlled to be opened, the vacuum pump 41 starts to work to pump the air in the cooking cavity 11, and the air is exhausted out of the cooking cavity 11 through the connecting pipe 42 and the exhaust port 22 until the cooking cavity 11 is in a negative pressure state; when the air pressure of the cooking cavity 11 needs to be increased by using the positive pressure device 30, the electromagnetic valve 43 is firstly controlled to be closed, the negative pressure device stops vacuumizing, the sealing piece 31 is driven by the driving assembly 32 to be separated from the supporting piece 33 so as to open the air inlet 23, the air outside the cooking cavity 11 enters the cooking cavity 11 through the air inlet 23, the air pressure in the cooking cavity 11 is increased to the standard atmospheric pressure, then the electromagnet 321 drives the push rod 322 to move and separate from the sealing piece 31, the sealing piece 31 seals the air hole under the action of gravity, the air inlet 23 is in a sealing state at the moment, the cooking cavity is in a sealing state, and meanwhile, the heating device 50 performs heating work, so that the pressure in the cooking cavity is further increased to positive pressure.

According to an embodiment of the present invention, as shown in fig. 5, when the cooking appliance is in the heating stage, the control module 60 is configured to control the positive pressure device 30 to make the cooking cavity 11 in the sealed state, and control the negative pressure device 40 to evacuate the cooking cavity until the pressure in the cooking cavity reaches the first pressure, for example, 70KPa, the control module 60 is further configured to control the negative pressure device 40 to stop evacuating, and control the positive pressure device 30 to make air enter the cooking cavity, that is, the driving assembly 32 drives the blocking piece 31 to disengage from the support piece 33 to open the air inlet 23, and the air outside the cooking cavity 11 enters the cooking cavity 11 through the air inlet 23, so that the pressure in the cooking cavity rises to the second pressure, and thus, repeatedly, a negative pressure boiling phenomenon occurs in the cooking cavity.

That is to say, in the heating stage, the negative pressure device and the positive pressure device are controlled to enable the pressure in the cooking cavity to be alternately changed between the negative pressure and the zero pressure, so that the negative pressure bumping phenomenon is generated in the cooking cavity, and the cooked rice is effectively prevented from caking.

As shown in fig. 5, in an embodiment of the present invention, when the cooking appliance is in the boiling stage and/or the braising stage, the control module 60 is configured to control the positive pressure device 30 to make the cooking cavity in a sealed state, and control the heating device 50 to perform a heating operation, so as to heat water in the cooking cavity to generate water vapor, so that a positive pressure is formed in the cooking cavity, that is, until the pressure in the cooking cavity reaches the third pressure, the control module 60 is further configured to control the positive pressure device to allow air to enter the cooking cavity, so that the pressure in the cooking cavity is reduced to the second pressure, and thus, repeatedly, a positive pressure bumping phenomenon is generated in the cooking cavity.

That is, in the boiling stage, the heating device and the positive pressure device are controlled to enable the pressure in the cooking cavity to be alternately changed between positive pressure and zero pressure, so that the positive pressure bumping phenomenon is generated in the cooking cavity, and the cooked rice is effectively prevented from caking; or, in the stewing stage, the heating device and the positive pressure device are controlled to enable the pressure in the cooking cavity to be alternately changed between positive pressure and zero pressure, so that the positive pressure bumping phenomenon is generated in the cooking cavity, and the cooked rice is effectively prevented from caking; or in the boiling stage and the stewing stage, the heating device and the positive pressure device are controlled to enable the pressure in the cooking cavity to be alternately changed between positive pressure and zero pressure, so that the positive pressure bumping phenomenon is generated in the cooking cavity, and the cooked rice is effectively prevented from caking.

Therefore, in one embodiment of the present invention, the occurrence of the bumping phenomenon in the cooking cavity can be controlled in any one of the heating stage, the boiling stage and the stewing stage, two of the three stages, or all three stages.

According to an embodiment of the present invention, the cooking appliance further includes a temperature detection module, the temperature detection module is configured to detect a temperature of rice water in the cooking cavity, and the control module is further configured to control the positive pressure device to seal the cooking cavity and control the negative pressure device to vacuumize the cooking cavity if the temperature of the rice water is greater than or equal to a preset temperature, for example, 70 ℃ when the cooking appliance is in the heating stage.

Specifically, the preset temperature may be 65 to 75 ℃, and preferably, may be 70 ℃.

As shown in fig. 5, after the cooking appliance starts to work or the water absorption stage of a predetermined time is completed, the heating stage is started; when the temperature of the rice water is greater than or equal to a second preset temperature, such as 100 ℃, judging that the cooking appliance enters the boiling stage; and when the bottom temperature of the cooking cavity reaches a third preset temperature, judging that the cooking utensil enters the stewing stage.

In the embodiment of the invention, the phenomenon of bumping generated in the cooking cavity can be controlled to start when the rice water temperature reaches 70 ℃, namely, the rice starts to be gelatinized, namely, the rice anti-caking control is carried out from the rice gelatinization, and the rice caking is prevented in a plurality of cooking stages, so that the problem of rice caking can be effectively solved, and the effect of cooking rice is improved.

In addition, other configurations and operations of the cooking appliance 100 according to the embodiment of the present invention are known to those of ordinary skill in the art and will not be described in detail herein.

Fig. 6 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present invention. The cooking appliance may be the cooking appliance described in the above embodiment, such as an electric rice cooker, and may include a pot body, a cover, a negative pressure device and a positive pressure device, the pot body has a cooking cavity with an open top, the cover is movably mounted to the pot body between a closed position and an open position, the negative pressure device is configured to evacuate the cooking cavity when the cooking cavity is closed so as to form a negative pressure in the cooking cavity, the positive pressure device is configured to close the cooking cavity so as to form a positive pressure in the cooking cavity when the cooking appliance performs a heating operation, and the negative pressure device and the positive pressure device are not opened at the same time.

As shown in fig. 6, the cooking control method of the cooking appliance includes the steps of:

and S1, judging the current cooking stage of the cooking appliance in the cooking process of the cooking appliance, wherein the cooking stage of the cooking appliance comprises a heating stage, a boiling stage and a stewing stage.

According to an embodiment of the present invention, as shown in fig. 5, after the cooking appliance starts to work or the water absorption stage is completed for a predetermined time, a heating stage is entered; when the temperature of the rice water is greater than or equal to a second preset temperature, such as 100 ℃, judging that the cooking appliance enters the boiling stage; and when the bottom temperature of the cooking cavity reaches a third preset temperature, judging that the cooking utensil enters the stewing stage.

And S2, when the cooking appliance is in a heating stage, controlling the pressure in the cooking cavity to change between a first pressure and a second pressure by controlling the negative pressure device and the positive pressure device, so as to enable the bumping phenomenon to be generated in the cooking cavity, wherein the first pressure is smaller than the second pressure, and the second pressure is standard atmospheric pressure.

According to one embodiment of the invention, the first pressure is a negative pressure, i.e. a pressure below the normal atmospheric pressure, e.g. 60 to 80KPa, the second pressure is a zero pressure, i.e. a pressure below the normal atmospheric pressure, e.g. 100KPa, and the third pressure is a positive pressure, i.e. a pressure above the normal atmospheric pressure, e.g. 105 to 130 KPa.

According to an embodiment of the present invention, as shown in fig. 5, when the cooking appliance is in the heating stage, the positive pressure device is controlled to make the cooking cavity in a sealed state, and the negative pressure device is controlled to vacuumize the cooking cavity, until the pressure in the cooking cavity reaches the first pressure, for example, 70KPa, the negative pressure device is controlled to stop vacuuming, and the positive pressure device is controlled to make air enter the cooking cavity, that is, the driving component drives the blocking piece to disengage from the support piece to open the air inlet, and the air outside the cooking cavity enters the cooking cavity through the air inlet, so that the pressure in the cooking cavity rises to the second pressure, and thus, repeatedly, the negative pressure bumping phenomenon is generated in the cooking cavity.

Specifically, as shown in fig. 7, the cooking control method after the cooking appliance enters the heating stage includes the following steps:

s11, the cooking appliance enters a heating stage.

And S12, controlling the heating device to perform heating operation.

And S13, detecting the temperature of the rice water.

S14, judging whether the rice water temperature reaches the preset temperature, such as 70 ℃. If so, go to step S15; if not, return is made to step S12.

And S15, controlling a negative pressure device to vacuumize the cooking cavity.

That is, when the cooking appliance is in the heating stage, if the temperature of the rice water reaches a preset temperature, for example, 70 ℃, the positive pressure device is controlled to make the cooking cavity in a sealed state, and the negative pressure device is controlled to vacuumize the cooking cavity.

S16, the pressure in the cooking cavity reaches a first pressure, for example 80KPa, i.e. a negative pressure in the cooking cavity is achieved.

And S17, controlling the positive pressure device to enable air to enter the cooking cavity, namely driving the blocking piece to be separated from the support piece through the driving assembly to open the air inlet, and enabling air outside the cooking cavity to enter the cooking cavity through the air inlet.

And S18, when the pressure in the cooking cavity is increased to the second pressure, such as zero pressure, the negative pressure bumping phenomenon is generated in the cooking cavity, and the cooked rice is effectively prevented from caking at the beginning of rice gelatinization.

As shown in fig. 5, when the cooking appliance is in the boiling stage and/or the stewing stage, the positive pressure device is controlled to make the cooking cavity in a sealed state, and the heating device is controlled to perform heating operation, so as to heat water in the cooking cavity to generate water vapor, so that a positive pressure is formed in the cooking cavity, that is, when the pressure in the cooking cavity reaches the third pressure, the positive pressure device is controlled to make air enter the cooking cavity, so that the pressure in the cooking cavity is reduced to the second pressure, and thus, a positive pressure bumping phenomenon is generated in the cooking cavity repeatedly.

Specifically, as shown in fig. 8, the cooking control method after the cooking appliance enters the boiling stage includes the following steps:

s21, the cooking appliance enters a boiling stage.

And S22, controlling the heating device to perform heating operation.

And S23, detecting the temperature of the rice water.

And S24, judging whether the temperature of the rice water reaches 105 ℃, wherein when the temperature of the rice water reaches 105 ℃, the pressure in the cooking cavity reaches about 130 KPa. If so, go to step S25; if not, return is made to step S22.

S25, positive pressure in the cooking cavity is achieved, the positive pressure device is controlled to enable air to enter the cooking cavity, namely the sealing piece is driven by the driving assembly to be separated from the supporting piece so as to open the air inlet, and the air outside the cooking cavity enters the cooking cavity through the air inlet.

And S26, the pressure in the cooking cavity is reduced to a second pressure, such as zero pressure, positive pressure bumping phenomenon is generated in the cooking cavity, and the cooked rice is effectively prevented from caking in the boiling stage.

As shown in fig. 9, the cooking control method after the cooking appliance enters the boiling stage includes the following steps:

s31, the cooking utensil enters a stewing stage.

And S32, controlling the heating device to perform heating operation.

And S33, detecting the temperature of the rice water.

And S34, judging whether the temperature of the rice water reaches 101 ℃, wherein when the temperature of the rice water is about 101 ℃, the pressure in the cooking cavity reaches about 105 KPa. If so, go to step S35; if not, return is made to step S32.

S35, positive pressure in the cooking cavity is achieved, the positive pressure device is controlled to enable air to enter the cooking cavity, namely the sealing piece is driven by the driving assembly to be separated from the supporting piece so as to open the air inlet, and the air outside the cooking cavity enters the cooking cavity through the air inlet.

And S36, the pressure in the cooking cavity is reduced to a second pressure, such as zero pressure, so that positive pressure bumping phenomenon is generated in the cooking cavity, and the cooked rice is effectively prevented from caking during the stewing period.

In one embodiment of the present invention, the occurrence of the bumping phenomenon in the cooking cavity may be controlled in any one of the heating stage, the boiling stage and the stewing stage, in any two of the three stages, or in all three stages.

In addition, the phenomenon of bumping generated in the cooking cavity can be controlled to start when the rice water temperature reaches 70 ℃, namely, the rice starts to be gelatinized, namely, the rice agglomeration prevention control is carried out from the beginning of rice gelatinization, and the rice agglomeration is prevented in a plurality of cooking stages for combined use, so that the problem of rice agglomeration can be effectively solved, and the effect of cooking rice is improved.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.

Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing steps of a custom logic function or process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present invention.

The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.

It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. If implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.

It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.

In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.

The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the invention.

In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. The cooking control method of the cooking appliance is characterized in that the cooking appliance comprises a pot body, a cover body, a negative pressure device and a positive pressure device, the pot body is provided with a cooking cavity with an open top, the cover body is movably installed between a closed position and an open position on the pot body, the negative pressure device is used for vacuumizing the cooking cavity when the cooking cavity is closed so as to form negative pressure in the cooking cavity, the positive pressure device is used for closing the cooking cavity so as to form positive pressure in the cooking cavity when the cooking appliance is heated, the negative pressure device and the positive pressure device are not opened at the same time, the negative pressure device comprises a vacuum pump and a connecting pipe, the vacuum pump is respectively communicated with an air exhaust port and an air exhaust port through the connecting pipe so as to enable water vapor in gas in the connecting pipe to be condensed to form liquid water to flow back to the cooking cavity when the gas in the cooking cavity is extracted to form negative pressure, the positive pressure device is connected with the air inlet, so that when gas in the cooking cavity is pressurized to form positive pressure, air outside the cooking cavity enters the cooking cavity through the air inlet, condensed water in the cover body forms water mist and enters the cooking cavity, and the cooking control method comprises the following steps:

judging the current cooking stage of the cooking appliance in the cooking process of the cooking appliance, wherein the cooking stage of the cooking appliance comprises a heating stage, a boiling stage and a stewing stage;

when the cooking appliance is in the heating stage, the negative pressure device and the positive pressure device are controlled to control the pressure in the cooking cavity to change between a first pressure and a second pressure so as to enable the bumping phenomenon to be generated in the cooking cavity, wherein the first pressure is smaller than the second pressure, and the second pressure is standard atmospheric pressure,

when the cooking appliance is in the heating stage, if the temperature of rice water in the cooking cavity reaches a preset temperature, controlling the positive pressure device to enable the cooking cavity to be in a sealed state, and controlling the negative pressure device to vacuumize the cooking cavity, wherein the preset temperature is 65-75 ℃;

when the cooking utensil is in a boiling stage and/or a stewing stage, the positive pressure device and the heating device of the cooking utensil are controlled to control the pressure in the cooking cavity to change between a second pressure and a third pressure, wherein the second pressure is smaller than the third pressure.

2. The cooking control method of the cooking appliance according to claim 1, wherein when the cooking appliance is in the heating stage, the positive pressure device is controlled to enable the cooking cavity to be in a sealed state, the negative pressure device is controlled to vacuumize the cooking cavity, the negative pressure device is controlled to stop vacuuming when the pressure in the cooking cavity reaches the first pressure, the positive pressure device is controlled to enable air to enter the cooking cavity, and the pressure in the cooking cavity is increased to the second pressure, so that the negative pressure bumping phenomenon is generated in the cooking cavity repeatedly.

3. The cooking control method of the cooking utensil according to claim 1, wherein when the cooking utensil is in the boiling stage and/or the stewing stage, the positive pressure device is controlled to enable the cooking cavity to be in a sealed state, the heating device is controlled to perform heating operation, and when the pressure in the cooking cavity reaches the third pressure, the positive pressure device is controlled to enable air to enter the cooking cavity, so that the pressure in the cooking cavity is reduced to the second pressure, and in this way, positive pressure bumping phenomenon is generated in the cooking cavity repeatedly.

4. The cooking control method of the cooking appliance according to claim 1, wherein the first pressure is 60 to 80KPa, and the third pressure is 105 to 130 KPa.

5. A cooking appliance, comprising:

a pan body having a cooking cavity with an open top;

a cover movably mounted to the pot between a closed position and an open position;

the negative pressure device is used for vacuumizing the cooking cavity when the cooking cavity is closed so as to form negative pressure in the cooking cavity, and comprises a vacuum pump and a connecting pipe, wherein the vacuum pump is respectively communicated with an air suction port and an air exhaust port through the connecting pipe so as to condense water vapor in gas in the connecting pipe to form liquid water to flow back to the cooking cavity when the gas in the cooking cavity is pumped out to form negative pressure;

heating means for heating the cooking appliance;

the positive pressure device is used for sealing the cooking cavity so as to form positive pressure in the cooking cavity when the heating device is used for heating, wherein the negative pressure device and the positive pressure device are not opened at the same time, and the positive pressure device is connected with an air inlet so as to enable condensed water in the cover body to form water mist and enter the cooking cavity when the air in the cooking cavity is pressurized to form positive pressure;

the control module is used for judging the current cooking stage of the cooking appliance in the cooking process of the cooking appliance and controlling the pressure in the cooking cavity to change between a first pressure and a second pressure by controlling the negative pressure device and the positive pressure device when the cooking appliance is in the heating stage so as to enable the cooking cavity to generate a bumping phenomenon, wherein the first pressure is smaller than the second pressure, and the second pressure is standard atmospheric pressure;

the temperature detection module is used for detecting the temperature of rice water in the cooking cavity, the control module is further used for controlling the positive pressure device to enable the cooking cavity to be in a sealed state and controlling the negative pressure device to vacuumize the cooking cavity when the cooking appliance is in the heating stage and if the temperature of the rice water reaches a preset temperature, wherein the preset temperature is 65-75 ℃;

when the cooking utensil is in a boiling stage and/or a stewing stage, the control module is further used for controlling the positive pressure device and the heating device to control the pressure in the cooking cavity to change between a second pressure and a third pressure, wherein the second pressure is smaller than the third pressure.

6. The cooking appliance according to claim 5, wherein when the cooking appliance is in the heating stage, the control module is configured to control the positive pressure device to seal the cooking cavity and control the negative pressure device to evacuate the cooking cavity until the pressure in the cooking cavity reaches the first pressure, and further configured to control the negative pressure device to stop evacuating and control the positive pressure device to allow air to enter the cooking cavity, so that the pressure in the cooking cavity is increased to the second pressure, and thus, a negative pressure bumping phenomenon is generated in the cooking cavity repeatedly.

7. The cooking appliance according to claim 5, wherein when the cooking appliance is in the boiling stage and/or the stewing stage, the control module is configured to control the positive pressure device to seal the cooking cavity and control the heating device to perform heating operation until the pressure in the cooking cavity reaches the third pressure, and the control module is further configured to control the positive pressure device to allow air to enter the cooking cavity so that the pressure in the cooking cavity is reduced to the second pressure, and thus, a positive pressure bumping phenomenon is generated in the cooking cavity repeatedly.

8. The cooking appliance according to claim 5, wherein the first pressure is 60 to 80KPa and the third pressure is 105 to 130 KPa.