CN109549468B - Cooking method, cooking system and cooking appliance - Google Patents
Cooking method, cooking system and cooking appliance Download PDFInfo
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- CN109549468B CN109549468B CN201710877159.5A CN201710877159A CN109549468B CN 109549468 B CN109549468 B CN 109549468B CN 201710877159 A CN201710877159 A CN 201710877159A CN 109549468 B CN109549468 B CN 109549468B
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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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
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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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in 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
- A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
Abstract
The invention provides a cooking method, a cooking system and a cooking appliance, wherein the cooking appliance comprises a steam valve, a floating cover is arranged on the steam valve, and the cooking method comprises the following steps: heating the cooking utensil according to a first preset power; when the water temperature in the cooking appliance is increased from a first preset temperature to a second preset temperature and the pressure in the cooking appliance is greater than a first preset pressure, judging whether the pressure in the cooking appliance is greater than the second preset pressure; when the pressure in the cooking appliance is greater than the second preset pressure, enabling the floating cover to be located at the first position under the action of the pressure difference between the pressure in the cooking appliance and the second preset pressure; and when the pressure in the cooking utensil is judged to be less than or equal to a second preset pressure when the floating cover is positioned at the first position, the floating cover is positioned at the second position. The change of the micro-pressure can be intuitively perceived by a consumer in the cooking process.
Description
Technical Field
The invention relates to the technical field of cooking appliances, in particular to a cooking method, a cooking system and a cooking appliance.
Background
Cooking utensil among the prior art can produce steam at the in-process of culinary art, exhausts through the gas vent that sets up on cooking utensil, but this gas vent is opened always, can not guarantee the culinary art effect, and the user also can't perceive the pressure condition in the cooking utensil among the culinary art simultaneously. And the user can not sense the pressure change condition in the cooking utensil which can generate micro-pressure, so the using effect of the user on the cooking utensil is not good. Therefore, how to enable a user to intuitively sense the micro-pressure change condition in the cooking appliance while ensuring the cooking effect is an urgent technical problem to be solved.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
To this end, one aspect of the invention is to propose a cooking method.
Another aspect of the present invention is to provide a cooking system.
Yet another aspect of the present invention is to provide a cooking appliance.
In view of the above, according to one aspect of the present invention, there is provided a cooking method for a cooking appliance, the cooking appliance including a steam valve provided with a floating cover, the cooking method including: heating the cooking utensil according to a first preset power; when the water temperature in the cooking appliance is increased from a first preset temperature to a second preset temperature and the pressure in the cooking appliance is greater than a first preset pressure, judging whether the pressure in the cooking appliance is greater than the second preset pressure; when the pressure in the cooking appliance is greater than the second preset pressure, enabling the floating cover to be located at the first position under the action of the pressure difference between the pressure in the cooking appliance and the second preset pressure; and when the pressure in the cooking utensil is judged to be less than or equal to a second preset pressure when the floating cover is positioned at the first position, the floating cover is positioned at the second position.
The cooking method provided by the invention is used for a cooking appliance, the cooking appliance is provided with a steam valve, the steam valve is provided with a floating cover, and sealing silica gel is arranged below the floating cover. Heating a cooking appliance according to a first preset power, enabling the cooking appliance to enter a heating stage to enable the water temperature in the cooking appliance to rise, enabling gas dissolved in water to continuously separate out of the water and enter a pot body of the cooking appliance due to the fact that the temperature rises in the rising process of the water temperature, enabling the air pressure in the cooking appliance to rise due to the fact that the pot body is sealed and the gas cannot flow, enabling the cooking appliance to enter a boiling stage after the water temperature in the cooking appliance rises from a first preset temperature to a second preset temperature, enabling the cooking appliance to cook in a state (micro-pressure state) that the internal pressure of the cooking appliance is larger than the first preset pressure after the internal pressure of the cooking appliance is larger than the first preset pressure, judging the magnitude relation between the internal pressure of the cooking appliance and the second preset pressure, enabling a floating cover to overcome the elasticity of sealing silica gel and the gravity of the floating cover to bounce under the action of the pressure difference between the internal pressure of the cooking appliance and the second preset pressure when the internal pressure is larger than the second, so that it is in the first position. When the pressure is less than or equal to the second preset pressure, if the floating cover is already at the first position, the floating cover can fall to the second position by the elastic force of the sealing silica gel and the gravity of the floating cover. The pressure in the cooking utensil fluctuates up and down at the second preset pressure, and then the micro-pressure change in the cooking utensil is visualized through the rising and falling of the floating cover, so that a consumer can intuitively perceive the micro-pressure change state in the cooking process, wherein the micro-pressure means that the relative pressure in the cooking utensil is 0.1 to 5 kilopascals.
The cooking method according to the present invention may further have the following technical features:
in the above technical solution, preferably, the method further includes: when the bottom temperature of the cooking appliance is increased to a third preset temperature, heating the cooking appliance according to a second preset power or stopping heating so as to reduce the water temperature in the cooking appliance and the pressure in the cooking appliance; and when the pressure in the cooking utensil is less than or equal to a second preset pressure, enabling the floating cover to be at a second position.
According to the technical scheme, when no excessive moisture exists in the cooking utensil, the temperature of the bottom of the cooking utensil begins to rise, rice grains in the cooking utensil are kept at a high temperature for gelatinization for a long time in the process, compact beta starch of the rice is fully converted into a loose alpha starch structure which can be digested and absorbed by a human body, after the temperature of the bottom of the cooking utensil rises to a third preset temperature, the cooking utensil enters a stewing stage, heating is carried out at a second preset power or is not heated, the rice is continuously subjected to residual heat cooking by using a pot body for heat storage, the pressure is reduced to be below a second preset pressure in the stage, the floating cover falls back to a second position, stewing sealing is realized, gelatinization is further promoted, and the taste of the rice is improved.
In any of the above technical solutions, preferably, before heating the cooking appliance according to the first preset power, the method further includes: and heating the cooking utensil according to a third preset power, so that the water temperature in the cooking utensil is increased to a first preset temperature from the normal temperature, and the preset time is kept.
In this technical scheme, before heating cooking utensil according to first predetermined power, preheat cooking utensil, heat cooking utensil according to the third predetermined power promptly, make the temperature in the cooking utensil rise to first predetermined temperature by the normal atmospheric temperature, make water heating to be fit for the best temperature interval that the rice grain absorbs water through rapid heating, make cooking utensil get into the stage of absorbing water to keep presetting the time, make the rice grain fully absorb water.
In any of the above technical solutions, preferably, the first preset temperature is in a temperature range of 20 ℃ to 60 ℃; the second preset temperature is in the temperature range of 55 ℃ to 85 ℃; the relative pressure of the first preset pressure is 0 kilopascal; the relative pressure of the second preset pressure is 0.1 kilopascal; the third preset temperature is in the temperature range of 100-130 ℃; the second preset power is smaller than the first preset power.
In the technical scheme, the first preset temperature is in a temperature range of 20-60 ℃, and the temperature range is an optimal temperature range suitable for rice water absorption; the second preset temperature is in the temperature range of 55-85 ℃, namely, the cooking utensil is in high temperature, so that the rice grains absorb water and expand to start gelatinization; the relative pressure of the first preset pressure is 0 kilopascal, the relative pressure of the second preset pressure is 0.1 kilopascal, the difference between the first preset pressure and the second preset pressure is 0.1 kilopascal, the floating cover is bounced when the relative pressure is higher than 0.1 kilopascal, and the micro-pressure condition in the cooking utensil is displayed through the state of the floating cover; the third preset temperature is in the range of 100-130 ℃, so that the bottom temperature of the cooking utensil reaches the range of 100-130 ℃, and rice grains are gelatinized at the high temperature; the second preset power is lower power which is smaller than the first preset power, and the rice is heated by the second preset power to be in a stewing state. It should be noted that, in the case of the standard atmospheric pressure, the first data preset temperature range may be 40 ℃ to 60 ℃, the second preset temperature range may be 75 ℃ to 85 ℃, the third preset temperature range may be 120 ℃ to 130 ℃, and in the case of the atmospheric pressure being lower than the standard atmospheric pressure in the high altitude area, the minimum value of the first preset temperature range, the minimum value of the second preset temperature range, and the minimum value of the second preset temperature range need to be adjusted by 20 ℃.
In any of the above technical solutions, preferably, the third preset power is smaller than the first preset power; the preset time is in a time range of 5 minutes to 30 minutes.
In the technical scheme, the third preset power is smaller than the first preset power, and the cooking utensil is preheated according to the third preset power, so that the temperature of water is raised to an optimal temperature range suitable for the water absorption of rice grains; the preset time is within the range of 5 minutes to 30 minutes, so that the rice grains fully absorb water, and the water content of the rice is ensured to reach the level of 20 percent to 28 percent after the water absorption stage is finished.
In any of the above technical solutions, preferably, the first position is a position away from the cover body of the steam valve by a first preset height; the second position is a position which is away from the cover body of the steam valve by a second preset height; wherein the second preset height is smaller than the first preset height.
In the technical scheme, the first preset height of the protrusion of the floating cover exceeding the cover body of the steam valve can be 0.3mm to 10mm, the second position of the floating cover can be any position which is attached to the cover body of the steam valve or exceeds the cover body by less than 0.3mm, micro pressure is generated in the cooking utensil through floating of the floating cover, the floating cover falls back to realize the heat preservation and stewing effect, and fragrance is prevented from overflowing.
According to another aspect of the present invention, there is provided a cooking system for a cooking appliance, the cooking appliance including a steam valve having a floating cover disposed thereon, the cooking system comprising: the first control unit is used for heating the cooking appliance according to first preset power; the judging unit is used for judging whether the pressure in the cooking appliance is greater than a second preset pressure or not when the water temperature in the cooking appliance is increased from a first preset temperature to a second preset temperature and the pressure in the cooking appliance is greater than the first preset pressure; the second control unit is used for enabling the floating cover to be located at the first position under the action of the pressure difference between the pressure in the cooking appliance and the second preset pressure when the pressure in the cooking appliance is larger than the second preset pressure; and when the floating cover is positioned at the first position and the pressure in the cooking utensil is judged to be less than or equal to a second preset pressure, the floating cover is positioned at the second position.
The cooking system provided by the invention is used for a cooking appliance, a steam valve is arranged on the cooking appliance, the steam valve is provided with a floating cover, and sealing silica gel is arranged below the floating cover. The first control unit heats the cooking appliance according to first preset power, the cooking appliance enters a heating stage to enable the water temperature in the cooking appliance to rise, gas dissolved in water can be continuously separated out from the water due to the rise of the temperature in the process of rising the water temperature and enters a pot body of the cooking appliance, air pressure in the cooking appliance rises due to the fact that airtight gas of the pot body cannot flow, the cooking appliance enters a boiling stage after the water temperature in the cooking appliance rises from the first preset temperature to the second preset temperature, after the pressure in the cooking appliance is larger than the first preset pressure, the cooking appliance cooks in a state (micro-pressure state) that the internal pressure of the cooking appliance is larger than the first preset pressure, the magnitude relation between the internal pressure of the cooking appliance and the second preset pressure is judged at the same time, and when the internal pressure is larger than the second preset pressure, the second control unit enables the floating cover to overcome the elasticity of the sealing silica gel and the gravity of the floating cover under the action of the pressure difference between the internal pressure of the cooking appliance and the second preset pressure Bounced to be in the first position. When the pressure is less than or equal to the second preset pressure, if the floating cover is already at the first position, the floating cover can fall to the second position by the elastic force of the sealing silica gel and the gravity of the floating cover. The pressure in the cooking utensil fluctuates up and down at the second preset pressure, and then the micro-pressure change in the cooking utensil is visualized through the rising and falling of the floating cover, so that a consumer can intuitively perceive the micro-pressure change state in the cooking process, wherein the micro-pressure means that the relative pressure in the cooking utensil is 0.1 to 5 kilopascals.
The cooking system according to the present invention may further have the following technical features:
in the above technical solution, preferably, the first control unit is further configured to heat or stop heating the cooking appliance according to a second preset power when the bottom temperature of the cooking appliance is raised to a third preset temperature, so as to reduce the water temperature in the cooking appliance and the pressure in the cooking appliance; and the second control unit is also used for enabling the floating cover to be in the second position when the pressure in the cooking appliance is less than or equal to the second preset pressure.
According to the technical scheme, when no excessive moisture exists in the cooking utensil, the temperature of the bottom of the cooking utensil begins to rise, rice grains in the cooking utensil are kept at a high temperature for gelatinization for a long time in the process, compact beta starch of the rice is fully converted into a loose alpha starch structure which can be digested and absorbed by a human body, after the temperature of the bottom of the cooking utensil rises to a third preset temperature, the cooking utensil enters a stewing stage, heating is carried out at a second preset power or is not heated, the rice is continuously subjected to residual heat cooking by using a pot body for heat storage, the pressure is reduced to be below a second preset pressure in the stage, the floating cover falls back to a second position, stewing sealing is realized, gelatinization is further promoted, and the taste of the rice is improved.
In any of the above technical solutions, preferably, the method further includes: and the heating unit is used for heating the cooking appliance according to a third preset power before heating the cooking appliance according to the first preset power, so that the water temperature in the cooking appliance is increased to a first preset temperature from the normal temperature, and the preset time is kept.
In this technical scheme, before heating cooking utensil according to first predetermined power, preheat cooking utensil through the heating unit, heat cooking utensil according to the third predetermined power promptly, make the temperature in the cooking utensil rise to first predetermined temperature by the normal atmospheric temperature, make water heat-up to the best temperature interval that is fit for the rice grain and absorbs water through rapid heating, make cooking utensil get into the stage of absorbing water, and keep presetting the time, make the rice grain fully absorb water.
In any of the above technical solutions, preferably, the first preset temperature is in a temperature range of 20 ℃ to 60 ℃; the second preset temperature is in the temperature range of 55 ℃ to 85 ℃; the relative pressure of the first preset pressure is 0 kilopascal; the relative pressure of the second preset pressure is 0.1 kilopascal; the third preset temperature is in the temperature range of 100-130 ℃; the second preset power is smaller than the first preset power.
In the technical scheme, the first preset temperature is in a temperature range of 20-60 ℃, and the temperature range is an optimal temperature range suitable for rice water absorption; the second preset temperature is in the temperature range of 55-85 ℃, namely, the cooking utensil is in high temperature, so that the rice grains absorb water and expand to start gelatinization; the relative pressure of the first preset pressure is 0 kilopascal, the relative pressure of the second preset pressure is 0.1 kilopascal, the difference between the first preset pressure and the second preset pressure is 0.1 kilopascal, the floating cover is bounced when the relative pressure is higher than 0.1 kilopascal, and the micro-pressure condition in the cooking utensil is displayed through the state of the floating cover; the third preset temperature is in the range of 100-130 ℃, so that the bottom temperature of the cooking utensil reaches the range of 100-130 ℃, and rice grains are gelatinized at the high temperature; the second preset power is lower power which is smaller than the first preset power, and the rice is heated by the second preset power to be in a stewing state. It should be noted that, in the case of the standard atmospheric pressure, the first data preset temperature range may be 40 ℃ to 60 ℃, the second preset temperature range may be 75 ℃ to 85 ℃, the third preset temperature range may be 120 ℃ to 130 ℃, and in the case of the atmospheric pressure being lower than the standard atmospheric pressure in the high altitude area, the minimum value of the first preset temperature range, the minimum value of the second preset temperature range, and the minimum value of the second preset temperature range need to be adjusted by 20 ℃.
In any of the above technical solutions, preferably, the third preset power is smaller than the first preset power; the preset time is in a time range of 5 minutes to 30 minutes.
In the technical scheme, the third preset power is smaller than the first preset power, and the cooking utensil is preheated according to the third preset power, so that the temperature of water is raised to an optimal temperature range suitable for the water absorption of rice grains; the preset time is within the range of 5 minutes to 30 minutes, so that the rice grains fully absorb water, and the water content of the rice is ensured to reach the level of 20 percent to 28 percent after the water absorption stage is finished.
In any of the above technical solutions, preferably, the first position is a position away from the cover body of the steam valve by a first preset height; the second position is a position which is away from the cover body of the steam valve by a second preset height; wherein the second preset height is smaller than the first preset height.
In the technical scheme, the first preset height of the protrusion of the floating cover exceeding the cover body of the steam valve can be 0.3mm to 10mm, the second position of the floating cover can be any position which is attached to the cover body of the steam valve or exceeds the cover body by less than 0.3mm, micro pressure is generated in the cooking utensil through floating of the floating cover, the floating cover falls back to realize the heat preservation and stewing effect, and fragrance is prevented from overflowing.
According to a further aspect of the present invention, a cooking appliance is proposed, comprising the cooking system of any one of the above.
The cooking appliance provided by the invention comprises any one of the cooking systems, so that the cooking appliance has all the beneficial effects of the cooking system, and the description is omitted.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a schematic flow diagram of a cooking method according to an embodiment of the invention;
FIG. 2 shows a schematic flow diagram of a cooking method according to another embodiment of the invention;
FIG. 3 shows a schematic flow diagram of a cooking method according to another embodiment of the invention;
FIG. 4a shows a schematic block diagram of a cooking system of one embodiment of the present invention;
fig. 4b shows a schematic block diagram of a cooking system of another embodiment of the invention;
FIG. 5a is a schematic diagram illustrating a closed state of a steam valve according to an embodiment of the present invention;
FIG. 5b is a schematic diagram showing the open state of the steam valve according to an embodiment of the present invention;
fig. 6 is a schematic view showing the operation of the electric rice cooker according to an embodiment of the present invention.
Wherein, the correspondence between the reference numbers and the part names in fig. 5a and 5b is:
502 floating cover, 504 exhaust hole, 506 decoration, 508 seal ring, 510 inverted buckle ring, 512 steam valve seat, 514 sealing silica gel, 516 reflux valve and 518 air inlet hole.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.
In an embodiment of the first aspect of the present invention, a cooking method is provided, where the cooking apparatus includes a steam valve, and a floating cover is disposed on the steam valve, and fig. 1 shows a schematic flow chart of the cooking method according to an embodiment of the present invention. Wherein, the method comprises the following steps:
104, when the water temperature in the cooking appliance is increased from a first preset temperature to a second preset temperature and the pressure in the cooking appliance is greater than a first preset pressure, judging whether the pressure in the cooking appliance is greater than the second preset pressure;
106, when the pressure in the cooking appliance is greater than a second preset pressure, enabling the floating cover to be located at a first position under the action of the pressure difference between the pressure in the cooking appliance and the second preset pressure;
and 108, when the pressure in the cooking utensil is judged to be less than or equal to a second preset pressure when the floating cover is at the first position, enabling the floating cover to be at a second position.
The cooking method provided by the invention is used for a cooking appliance, the cooking appliance is provided with a steam valve, the steam valve is provided with a floating cover, and sealing silica gel is arranged below the floating cover. Heating a cooking appliance according to a first preset power, enabling the cooking appliance to enter a heating stage to enable the water temperature in the cooking appliance to rise, enabling gas dissolved in water to continuously separate out of the water and enter a pot body of the cooking appliance due to the fact that the temperature rises in the rising process of the water temperature, enabling the air pressure in the cooking appliance to rise due to the fact that the pot body is sealed and the gas cannot flow, enabling the cooking appliance to enter a boiling stage after the water temperature in the cooking appliance rises from a first preset temperature to a second preset temperature, enabling the cooking appliance to cook in a state (micro-pressure state) that the internal pressure of the cooking appliance is larger than the first preset pressure after the internal pressure of the cooking appliance is larger than the first preset pressure, judging the magnitude relation between the internal pressure of the cooking appliance and the second preset pressure, enabling a floating cover to overcome the elasticity of sealing silica gel and the gravity of the floating cover to bounce under the action of the pressure difference between the internal pressure of the cooking appliance and the second preset pressure when the internal pressure is larger than the second, so that it is in the first position. When the pressure is less than or equal to the second preset pressure, if the floating cover is already at the first position, the floating cover can fall to the second position by the elastic force of the sealing silica gel and the gravity of the floating cover. The pressure in the cooking utensil fluctuates up and down at the second preset pressure, and then the micro-pressure change in the cooking utensil is visualized through the rising and falling of the floating cover, so that a consumer can intuitively perceive the micro-pressure change state in the cooking process, wherein the micro-pressure means that the relative pressure in the cooking utensil is 0.1 to 5 kilopascals.
Fig. 2 shows a schematic flow diagram of a cooking method according to another embodiment of the invention. Wherein, the method comprises the following steps:
In the embodiment, when no excessive moisture exists in the cooking utensil, the bottom temperature of the cooking utensil begins to rise, rice grains in the cooking utensil are kept at a high temperature for a long time to be gelatinized in the process, dense beta starch of the rice is fully converted into a loose alpha starch structure which can be digested and absorbed by a human body, after the bottom temperature of the cooking utensil rises to a third preset temperature, the cooking utensil enters a stewing stage, the rice is heated at a second preset power or is not heated, the residual heat of the rice is continuously supplemented by pot body heat accumulation, the pressure is reduced to be below a second preset pressure in the stage, the floating cover falls back to a second position, the stewing sealing is realized, the gelatinization is further promoted, and the taste of the rice is improved.
Fig. 3 shows a schematic flow diagram of a cooking method according to another embodiment of the invention. Wherein, the method comprises the following steps:
308, when the pressure in the cooking appliance is greater than a second preset pressure, enabling the floating cover to be located at a first position under the action of the pressure difference between the pressure in the cooking appliance and the second preset pressure; when the floating cover is positioned at the first position and the pressure in the cooking utensil is judged to be less than or equal to a second preset pressure, the floating cover is positioned at the second position;
In this embodiment, before heating the cooking utensil according to the first preset power, preheat the cooking utensil, heat the cooking utensil according to the third preset power promptly, make the temperature of water in the cooking utensil rise to first preset temperature from the normal atmospheric temperature, make water rise to the optimum temperature interval that is fit for the rice grain absorbs water through rapid heating, make the cooking utensil enter the stage of absorbing water, and keep for the preset time, make the rice grain fully absorb water.
In one embodiment of the present invention, preferably, the first preset temperature is in a temperature range of 20 ℃ to 60 ℃; the second preset temperature is in the temperature range of 55 ℃ to 85 ℃; the relative pressure of the first preset pressure is 0 kilopascal; the relative pressure of the second preset pressure is 0.1 kilopascal; the third preset temperature is in the temperature range of 100-130 ℃; the second preset power is smaller than the first preset power.
In this embodiment, the first predetermined temperature is in the range of 20 ℃ to 60 ℃, and this temperature range is the optimum temperature range for rice absorption; the second preset temperature is in the temperature range of 55-85 ℃, namely, the cooking utensil is in high temperature, so that the rice grains absorb water and expand to start gelatinization; the relative pressure of the first preset pressure is 0 kilopascal, the relative pressure of the second preset pressure is 0.1 kilopascal, the difference between the first preset pressure and the second preset pressure is 0.1 kilopascal, the floating cover is bounced when the relative pressure is higher than 0.1 kilopascal, and the micro-pressure condition in the cooking utensil is displayed through the state of the floating cover; the third preset temperature is in the range of 100-130 ℃, so that the bottom temperature of the cooking utensil reaches the range of 100-130 ℃, and rice grains are gelatinized at the high temperature; the second preset power is lower power which is smaller than the first preset power, and the rice is heated by the second preset power to be in a stewing state. It should be noted that, in the case of the standard atmospheric pressure, the first data preset temperature range may be 40 ℃ to 60 ℃, the second preset temperature range may be 75 ℃ to 85 ℃, the third preset temperature range may be 120 ℃ to 130 ℃, and in the case of the atmospheric pressure being lower than the standard atmospheric pressure in the high altitude area, the minimum value of the first preset temperature range, the minimum value of the second preset temperature range, and the minimum value of the second preset temperature range need to be adjusted by 20 ℃.
In one embodiment of the present invention, preferably, the third preset power is smaller than the first preset power; the preset time is in a time range of 5 minutes to 30 minutes.
In the embodiment, the third preset power is smaller than the first preset power, and the cooking utensil is preheated according to the third preset power, so that the temperature of water is raised to an optimal temperature range suitable for the water absorption of rice grains; the preset time is within the range of 5 minutes to 30 minutes, so that the rice grains fully absorb water, and the water content of the rice is ensured to reach the level of 20 percent to 28 percent after the water absorption stage is finished.
In one embodiment of the present invention, preferably, the first position is a position away from the cover of the steam valve by a first preset height; the second position is a position which is away from the cover body of the steam valve by a second preset height; wherein the second preset height is smaller than the first preset height.
In this embodiment, the first preset height of the protrusion of the floating cover exceeding the cover body of the steam valve can be 0.3mm to 10mm, the second position of the floating cover can be any position which is attached to the cover body of the steam valve or exceeds the cover body by less than 0.3mm, micro-pressure is generated in the cooking utensil through floating of the floating cover, and the floating cover falls back to realize the heat preservation and braising effect, so that fragrance does not overflow.
In a second aspect of the present invention, a cooking system is provided for a cooking appliance, the cooking appliance includes a steam valve, a floating cover is disposed on the steam valve, and fig. 4a shows a schematic block diagram of a cooking system 400 according to an embodiment of the present invention. Among other things, the system 400 includes:
a first control unit 402 for heating the cooking appliance at a first preset power;
a determining unit 404, configured to determine whether a pressure in the cooking appliance is greater than a second preset pressure when a water temperature in the cooking appliance is increased from a first preset temperature to a second preset temperature and a pressure in the cooking appliance is greater than a first preset pressure;
a second control unit 406, configured to, when the pressure in the cooking appliance is greater than a second preset pressure, enable the floating cover to be in the first position under the action of a pressure difference between the pressure in the cooking appliance and the second preset pressure; and when the floating cover is positioned at the first position and the pressure in the cooking utensil is judged to be less than or equal to a second preset pressure, the floating cover is positioned at the second position.
The cooking system 400 provided by the invention is used for a cooking appliance, a steam valve is arranged on the cooking appliance, a floating cover is arranged on the steam valve, and sealing silica gel is arranged below the floating cover. The first control unit 402 heats the cooking appliance according to a first preset power, the cooking appliance enters a heating stage to enable the water temperature in the cooking appliance to rise, gas dissolved in water can be continuously separated out from the water and enter a pot body of the cooking appliance due to the rise of the temperature in the process of rising the water temperature, the air pressure in the cooking appliance rises due to the fact that the pot body is sealed and the gas cannot flow, the cooking appliance enters a boiling stage after the water temperature in the cooking appliance rises from the first preset temperature to a second preset temperature, after the pressure in the cooking appliance is larger than the first preset pressure, the cooking appliance cooks in a state (micro-pressure state) that the internal pressure of the cooking appliance is larger than the first preset pressure, the magnitude relation between the internal pressure of the cooking appliance and the second preset pressure is judged, and when the internal pressure is larger than the second preset pressure, the floating cover overcomes the elastic force of the sealing silica gel and the pressure of the floating cover under the action of the pressure difference between the internal pressure of the cooking appliance and the second preset pressure through the second control unit 406 Gravity springs up to bring it to the first position. When the pressure is less than or equal to the second preset pressure, if the floating cover is already at the first position, the floating cover can fall to the second position by the elastic force of the sealing silica gel and the gravity of the floating cover. The pressure in the cooking utensil fluctuates up and down at the second preset pressure, and then the micro-pressure change in the cooking utensil is visualized through the rising and falling of the floating cover, so that a consumer can intuitively perceive the micro-pressure change state in the cooking process, wherein the micro-pressure means that the relative pressure in the cooking utensil is 0.1 to 5 kilopascals.
In an embodiment of the present invention, preferably, the first control unit 402 is further configured to heat or stop heating the cooking appliance according to the second preset power when the bottom temperature of the cooking appliance rises to the third preset temperature, so as to reduce the temperature of water in the cooking appliance and the pressure in the cooking appliance; the second control unit 406 is further configured to enable the floating cover to be in the second position when the pressure in the cooking appliance is less than or equal to a second preset pressure.
In the embodiment, when no excessive moisture exists in the cooking utensil, the bottom temperature of the cooking utensil begins to rise, rice grains in the cooking utensil are kept at a high temperature for a long time to be gelatinized in the process, dense beta starch of the rice is fully converted into a loose alpha starch structure which can be digested and absorbed by a human body, after the bottom temperature of the cooking utensil rises to a third preset temperature, the cooking utensil enters a stewing stage, the rice is heated at a second preset power or is not heated, the residual heat of the rice is continuously supplemented by pot body heat accumulation, the pressure is reduced to be below a second preset pressure in the stage, the floating cover falls back to a second position, the stewing sealing is realized, the gelatinization is further promoted, and the taste of the rice is improved.
Fig. 4b shows a schematic block diagram of a cooking system 400 of another embodiment of the present invention. Among other things, the system 400 includes:
a first control unit 402 for heating the cooking appliance at a first preset power;
a determining unit 404, configured to determine whether a pressure in the cooking appliance is greater than a second preset pressure when a water temperature in the cooking appliance is increased from a first preset temperature to a second preset temperature and a pressure in the cooking appliance is greater than a first preset pressure;
a second control unit 406, configured to, when the pressure in the cooking appliance is greater than a second preset pressure, enable the floating cover to be in the first position under the action of a pressure difference between the pressure in the cooking appliance and the second preset pressure; when the pressure in the cooking utensil is judged to be less than or equal to a second preset pressure when the floating cover is located at the first position, the floating cover is located at the second position;
further comprising: the heating unit 408 is configured to heat the cooking appliance according to a third preset power before heating the cooking appliance according to the first preset power, so that the temperature of the water in the cooking appliance is increased from the normal temperature to the first preset temperature, and is kept for a preset time.
In this embodiment, before the cooking appliance is heated according to the first preset power, the cooking appliance is preheated by the heating unit 408, that is, the cooking appliance is heated according to the third preset power, so that the temperature of water in the cooking appliance is increased from the normal temperature to the first preset temperature, the water is heated to the optimal temperature range suitable for the water absorption of rice grains by the rapid heating, the cooking appliance enters the water absorption stage, and the water absorption stage is maintained for the preset time, so that the rice grains are sufficiently absorbed.
In one embodiment of the present invention, preferably, the first preset temperature is in a temperature range of 20 ℃ to 60 ℃; the second preset temperature is in the temperature range of 55 ℃ to 85 ℃; the relative pressure of the first preset pressure is 0 kilopascal; the relative pressure of the second preset pressure is 0.1 kilopascal; the third preset temperature is in the temperature range of 100-130 ℃; the second preset power is smaller than the first preset power.
In this embodiment, the first predetermined temperature is in the range of 20 ℃ to 60 ℃, and this temperature range is the optimum temperature range for rice absorption; the second preset temperature is in the temperature range of 55-85 ℃, namely, the cooking utensil is in high temperature, so that the rice grains absorb water and expand to start gelatinization; the relative pressure of the first preset pressure is 0 kilopascal, the relative pressure of the second preset pressure is 0.1 kilopascal, the difference between the first preset pressure and the second preset pressure is 0.1 kilopascal, the floating cover is bounced when the relative pressure is higher than 0.1 kilopascal, and the micro-pressure condition in the cooking utensil is displayed through the state of the floating cover; the third preset temperature is in the range of 100-130 ℃, so that the bottom temperature of the cooking utensil reaches the range of 100-130 ℃, and rice grains are gelatinized at the high temperature; the second preset power is lower power which is smaller than the first preset power, and the rice is heated by the second preset power to be in a stewing state. It should be noted that, in the case of the standard atmospheric pressure, the first data preset temperature range may be 40 ℃ to 60 ℃, the second preset temperature range may be 75 ℃ to 85 ℃, the third preset temperature range may be 120 ℃ to 130 ℃, and in the case of the atmospheric pressure being lower than the standard atmospheric pressure in the high altitude area, the minimum value of the first preset temperature range, the minimum value of the second preset temperature range, and the minimum value of the second preset temperature range need to be adjusted by 20 ℃.
In one embodiment of the present invention, preferably, the third preset power is smaller than the first preset power; the preset time is in a time range of 5 minutes to 30 minutes.
In the embodiment, the third preset power is smaller than the first preset power, and the cooking utensil is preheated according to the third preset power, so that the temperature of water is raised to an optimal temperature range suitable for the water absorption of rice grains; the preset time is within the range of 5 minutes to 30 minutes, so that the rice grains fully absorb water, and the water content of the rice is ensured to reach the level of 20 percent to 28 percent after the water absorption stage is finished.
In one embodiment of the present invention, preferably, the first position is a position away from the cover of the steam valve by a first preset height; the second position is a position which is away from the cover body of the steam valve by a second preset height; wherein the second preset height is smaller than the first preset height.
In this embodiment, the first preset height of the protrusion of the floating cover exceeding the cover body of the steam valve can be 0.3mm to 10mm, the second position of the floating cover can be any position which is attached to the cover body of the steam valve or exceeds the cover body by less than 0.3mm, micro-pressure is generated in the cooking utensil through floating of the floating cover, and the floating cover falls back to realize the heat preservation and braising effect, so that fragrance does not overflow.
In an embodiment of the third aspect of the present invention, a cooking appliance is provided, which includes any one of the cooking systems described above.
The cooking appliance provided by the invention comprises any one of the cooking systems, so that the cooking appliance has all the beneficial effects of the cooking system, and the description is omitted.
In an embodiment of the present invention, the cooking appliance is an electric cooker, and fig. 5a and 5b respectively show a schematic structural diagram of a steam valve in a closed and open state according to an embodiment of the present invention, wherein the steam valve includes a floating cover 502, an exhaust hole 504, a decoration 506, a sealing ring 508, an inverted ring 510, a steam valve seat 512, a sealing silica gel 514, a backflow valve 516, and an intake hole 518. The floating cover 502 is movably connected with the decoration 506, the sealing ring 508 is connected between the decoration 506 and the steam valve seat 512, one end of the sealing silica gel 514 is connected with the inverted buckle ring 510, the other end of the sealing silica gel is connected with the floating cover 502, the steam valve seat 512 is provided with a return valve 516 and an air inlet 518, and the decoration 506 is provided with an air outlet 504.
Fig. 6 shows a schematic diagram of the working process of the electric rice cooker according to an embodiment of the present invention, the whole cooking stage can be divided into 5 stages of preheating, water absorption, heating, boiling and stewing according to the variation state of the temperature and time of the bottom of the electric rice cooker, L1 is the variation curve of the temperature of rice at the bottom of the electric rice cooker, L2 is the variation curve of the temperature of water and rice in the electric rice cooker, and L3 is the variation curve of the pressure in the electric rice cooker.
S1: preheating stage
The preheating stage is a process from starting the electric cooker to cook rice to heating the electric cooker to enable the water temperature in the cooker body to rise from room temperature to a preset value T1 (40-60 ℃ under the condition of standard atmospheric pressure and 20-60 ℃ under the condition of non-standard atmospheric pressure); the main function of this stage is to raise the temperature of the water by rapid heating to an optimum temperature range for the rice to absorb water.
S2: water absorption stage
The water absorption stage is a process from the end of the preheating stage to a state of keeping the water temperature in the pot body at T1 for a certain time T1 (the scheme of the invention is set to be 5 minutes to 30 minutes) by low-power heating; fully absorbing water of the rice grains in the stage, so that the water content of the rice is ensured to reach the level of 20-28% after the water absorption stage is finished; the temperature is kept at an optimum temperature T1 suitable for the absorption of water by the rice grains for the purpose of: too low a temperature can cause the water absorption speed of the rice grains to be reduced, the water absorption time to be too long, and too high a temperature can cause the rice grains to be gelatinized and sticky on the surfaces in the water absorption stage, and form agglomerated rice clusters prematurely to prevent the rice grains in the center of the rice clusters from absorbing water.
S3: heating phase
The heating stage is a process from the end of the water absorption stage to the time that the water temperature in the boiler body is rapidly increased from T1 to reach the preset migration boiling stage temperature T2 (75-85 ℃ under the condition of standard atmospheric pressure and 55-85 ℃ under the condition of non-standard atmospheric pressure) through high-power heating; in addition, in the process, the gas dissolved in the water is continuously separated out from the water and enters the pot body due to the increase of the temperature, and the gas in the closed cavity cannot flow, so that the gas pressure in the closed pot body is increased to be higher than the external atmospheric pressure P0.
S4: boiling stage
The boiling stage is a process of changing heating power after the heating stage is finished, so that rice and water in the electric rice cooker pot body are subjected to pressure change while continuously boiling, the pressure fluctuates up and down at a rated pressure P1 (the fluctuation range of the relative pressure is 0.05KPa to 5KPa), the floating cover floats up and down along with the change of the pressure in the pot, and fluctuates at least twice or more, so that the temperature of the bottom of the pot body is quickly increased to a preset transition temperature T5 (120 ℃ to 130 ℃ under the condition of standard atmospheric pressure and 100 ℃ to 130 ℃ under the condition of non-standard atmospheric pressure) along with the continuous heating after the continuous boiling is carried out until the free water in the pot body is completely absorbed by the rice or is evaporated along with the boiling; in the stage, rice grains are gelatinized at a high temperature of more than 100 ℃ for a long time, and dense beta starch of the rice is fully converted into a loose alpha starch structure which can be digested and absorbed by human bodies;
s5: at the stage of stewing
The stewing stage is a period of maintaining time t4 (the scheme of the invention is set to be 3-15 minutes) set from the end of boiling to the end of cooking, the electric cooker is heated at a lower power or is not heated, the pot body heat storage is directly used for continuously carrying out residual heat cooking on the rice, the pressure is reduced to be lower than P1 in the stewing stage, the micro-pressure valve floating cover falls back to recover the original state, the stewing sealing is realized, the gelatinization is further promoted, and the taste of the rice is improved;
s6: stage of heat preservation
The heat preservation stage is the stewing stage and then until the power off of the electric cooker, and the rice in the pot is preserved with heat.
The fluctuation of the floating cover is controlled by changing the pressure in the cooker in the rice cooking process, when the set pressure P1 is reached, the pressure visualization of the electric cooker is realized by overcoming the elasticity of the sealing silica gel and the gravity bounce of the floating cover, namely the pressure P1 or above is reached, the floating cover can protrude to exceed a part (0.3mm to 10mm) of the steam valve cover, so that consumers can feel the boiling and pressurized state; when the pressure is less than a set value P1, the elastic force of the sealing silica gel and the gravity of the floating cover can enable the floating cover to recover the original state, the pressure in the cooker is changed, rice is cooked under the condition of variable pressure boiling, the boiling is sometimes violent (the floating cover is jacked up), the boiling is sometimes gentle (the floating cover falls back), the micro-pressure change in the cooker is kept, the flatness and the uniformity of the rice are improved, the floating cover falls back in the heat preservation stage, the heat preservation stewing effect is realized, and the fragrance is prevented from overflowing.
In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means 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 do not necessarily 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.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (13)
1. A cooking method for a cooking appliance comprising a steam valve provided with a floating cover, characterized in that it comprises:
heating the cooking utensil according to a first preset power;
when the temperature of water in the cooking appliance is increased from a first preset temperature to a second preset temperature and the pressure in the cooking appliance is greater than a first preset pressure, judging whether the pressure in the cooking appliance is greater than the second preset pressure;
when the pressure in the cooking appliance is greater than the second preset pressure, enabling the floating cover to be in a first position under the action of the pressure difference between the pressure in the cooking appliance and the second preset pressure;
and when the pressure in the cooking utensil is judged to be less than or equal to the second preset pressure under the condition that the floating cover is positioned at the first position, the floating cover is positioned at the second position.
2. The cooking method of claim 1, further comprising:
when the bottom temperature of the cooking appliance is increased to a third preset temperature, heating the cooking appliance according to a second preset power or stopping heating, so that the water temperature in the cooking appliance and the pressure in the cooking appliance are reduced;
and when the pressure in the cooking utensil is less than or equal to the second preset pressure, enabling the floating cover to be at a second position.
3. The cooking method according to claim 1, further comprising, before heating the cooking appliance at a first preset power:
and heating the cooking utensil according to a third preset power, so that the water temperature in the cooking utensil is increased to the first preset temperature from the normal temperature, and the preset time is kept.
4. The cooking method according to claim 2,
the first preset temperature is in the temperature range of 20-60 ℃;
the second preset temperature is in the temperature range of 55 ℃ to 85 ℃;
the relative pressure of the first preset pressure is 0 kilopascal;
the relative pressure of the second preset pressure is 0.1 kilopascal;
the third preset temperature is in the temperature range of 100 ℃ to 130 ℃;
the second preset power is smaller than the first preset power.
5. The cooking method according to claim 3,
the third preset power is smaller than the first preset power;
the preset time is in a time range of 5 minutes to 30 minutes.
6. The cooking method according to any one of claims 1 to 5,
the first position is a position which is away from the cover body of the steam valve by a first preset height; the second position is a position which is away from the cover body of the steam valve by a second preset height;
wherein the second preset height is smaller than the first preset height.
7. A cooking system for a cooking appliance, the cooking appliance including a steam valve having a floating cover disposed thereon, the cooking system comprising:
the first control unit is used for heating the cooking utensil according to first preset power;
the judging unit is used for judging whether the pressure in the cooking appliance is larger than a second preset pressure or not when the water temperature in the cooking appliance is increased from a first preset temperature to a second preset temperature and the pressure in the cooking appliance is larger than the first preset pressure;
the second control unit is used for enabling the floating cover to be in the first position under the action of the pressure difference between the pressure in the cooking appliance and the second preset pressure when the pressure in the cooking appliance is larger than the second preset pressure; and
and when the pressure in the cooking utensil is judged to be less than or equal to the second preset pressure under the condition that the floating cover is positioned at the first position, the floating cover is positioned at the second position.
8. The cooking system of claim 7,
the first control unit is further used for heating or stopping heating the cooking appliance according to a second preset power when the bottom temperature of the cooking appliance is increased to a third preset temperature, so that the water temperature in the cooking appliance and the pressure in the cooking appliance are reduced;
the second control unit is further used for enabling the floating cover to be in a second position when the pressure in the cooking appliance is smaller than or equal to the second preset pressure.
9. The cooking system of claim 7, further comprising:
and the heating unit is used for heating the cooking appliance according to a third preset power before heating the cooking appliance according to a first preset power, so that the water temperature in the cooking appliance is increased from the normal temperature to the first preset temperature, and is kept for a preset time.
10. The cooking system of claim 8,
the first preset temperature is in the temperature range of 20-60 ℃;
the second preset temperature is in the temperature range of 55 ℃ to 85 ℃;
the relative pressure of the first preset pressure is 0 kilopascal;
the relative pressure of the second preset pressure is 0.1 kilopascal;
the third preset temperature is in the temperature range of 100 ℃ to 130 ℃;
the second preset power is smaller than the first preset power.
11. The cooking system of claim 9,
the third preset power is smaller than the first preset power;
the preset time is in a time range of 5 minutes to 30 minutes.
12. The cooking system according to any one of claims 7 to 11,
the first position is a position which is away from the cover body of the steam valve by a first preset height; the second position is a position which is away from the cover body of the steam valve by a second preset height;
wherein the second preset height is smaller than the first preset height.
13. A cooking appliance, comprising:
the cooking system according to any one of claims 7 to 12.
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| CN110250937B (en) | 2017-08-09 | 2020-09-04 | 沙克忍者运营有限责任公司 | Cooking system |
| WO2020176477A1 (en) | 2019-02-25 | 2020-09-03 | Sharkninja Operating Llc | Cooking system with guard |
| CN111839248B (en) * | 2019-04-30 | 2022-03-22 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, control method thereof, control device and computer-readable storage medium |
| CN111839249A (en) * | 2019-04-30 | 2020-10-30 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, control method thereof, control device and computer-readable storage medium |
| CN111839250B (en) * | 2019-04-30 | 2022-03-22 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, control method thereof, control device and computer-readable storage medium |
| CN110432752A (en) * | 2019-08-13 | 2019-11-12 | 九阳股份有限公司 | A kind of cooking methods and cooking apparatus of low sugar rice |
| US20210121012A1 (en) | 2020-03-30 | 2021-04-29 | Sharkninja Operating Llc | Cooking device and components thereof |
| CN114431702B (en) * | 2020-11-04 | 2023-05-05 | 佛山市顺德区美的电热电器制造有限公司 | Control method, control device, pressure cooking appliance and storage medium |
| CN113576264A (en) * | 2021-08-30 | 2021-11-02 | 珠海格力电器股份有限公司 | Cooking method and cooking utensil for cooking porridge |
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| CN103654373B (en) * | 2012-09-10 | 2016-01-06 | 美的集团股份有限公司 | Electric pressure cooker control method and electric pressure cooking saucepan |
| CN106551619B (en) * | 2015-09-25 | 2018-12-18 | 佛山市顺德区美的电热电器制造有限公司 | The cooking control method of electric cooker and electric cooker |
| CN205729067U (en) * | 2016-02-01 | 2016-11-30 | 浙江绍兴苏泊尔生活电器有限公司 | Electric pressure cooker |
| CN205994254U (en) * | 2016-06-29 | 2017-03-08 | 佛山市顺德区美的电热电器制造有限公司 | Electric cooker |
| CN206213900U (en) * | 2016-08-04 | 2017-06-06 | 九阳股份有限公司 | A kind of cover assembly and its cooking apparatus |
| CN106510481B (en) * | 2016-10-11 | 2019-01-18 | 九阳股份有限公司 | A kind of thermal-insulation control method of electric cooker |
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