CN109788863A

CN109788863A - Voltage force cooker and its control method

Info

Publication number: CN109788863A
Application number: CN201780059642.0A
Authority: CN
Inventors: 谭径微; 冯桂中; 陈建军; 唐佳妮; 苏光明; 李永强
Original assignee: Koninklijke Philips Electronics NV
Current assignee: Fansongni Holdings Ltd
Priority date: 2016-09-28
Filing date: 2017-09-27
Publication date: 2019-05-21
Anticipated expiration: 2037-09-27
Also published as: WO2018060273A1; CN109788863B

Abstract

This disclosure relates to a kind of method for controlling Voltage force cooker (800) when cooking food.The described method includes: the food in heating (102) Voltage force cooker, makes the pressure in the Voltage force cooker reach first pressure value；Keeping (104) between the first pressure value and second pressure value the food in first time period；Third pressure value is arrived into the pressure reduction (106) of the Voltage force cooker, the third pressure value is higher than atmospheric pressure but is lower than the first pressure value, and the second pressure value is higher than the third pressure value but is lower than the first pressure value；And the pressure in the Voltage force cooker is made to vibrate (108) between the third pressure value and the 4th pressure value in second time period, so that the food is stirred in the Voltage force cooker, wherein the 4th pressure value is higher than atmospheric pressure but is lower than the third pressure value.Embodiment of the disclosure further relates to a kind of Voltage force cooker (800) for cooking food.It is able to maintain the stirring food according to the method for the disclosure and the Voltage force cooker, so that the taste and nutrition are enhanced.

Description

Voltage force cooker and its control method

Technical field

Embodiment of the disclosure is usually directed to kitchen utensils field, more particularly, to a kind of Voltage force cooker and its control Method processed.

Background technique

105982523 A of CN provides a kind of control method of cooking apparatus.The upper cover of cooking apparatus is provided on it Steam discharge valve and coil block.Steam discharge valve is provided with permanent magnet or soft magnetic bodies on it, and can be by by coil Component charges and the influence of the active force in the magnetic field of generation.The control method of cooking apparatus is the following steps are included: in the first boiling First predetermined current is input to coil block by the stage；In the second boiling stage, second is preset after the first boiling stage Electric current is input to coil block；In pressure maintenance phase, between first and second boiling stage or in the second boiling stage Third predetermined current is input to coil block later.Thus the control method of the cooking apparatus provided is imitated with following technology Fruit: since different electric currents to be input to the fact in coil block in different cooking stages, it is possible to pass through steam discharge valve Generate different magnetic forces；Control cooking apparatus keeps fluidized state under different phase and different pressures；It can be uniform Ground shifts the heat and moisture in cooking apparatus, so as to realize thick soup and non-layered rice.

Current Voltage force cooker by generate relatively high internal pressure (usually above atmospheric pressure 40 to 80kPa) come Cooking food.Since high pressure can improve the boiling point of water, the water temperature in Voltage force cooker is such as increased to about 120 degrees Celsius (DEG C), therefore food can be promptly cooked in Voltage force cooker.However, being difficult to stir water under high pressure, so that Voltage force cooker In food and soup remain stationary, the taste that this will lead to soup is poor and malnutritive.

In addition, when taking cooking food (meats such as pork, beef, chicken, fish) using current Voltage force cooker, Cooked food is not only dry but also hard, because increasing sharply for temperature may make food fast dewatering.

Summary of the invention

In order to improve taste and the nutrition of soup, it should the stirring solution such as soup, thus by particle in food and solvable Property substance extracts solution.For example, steam can be discharged to generate the pumping effect for stirring during cooking process.Although This pumping effect helps particle and solable matter extracting solution, but extraction efficiency is relatively low, because of pumping Effect is periodic rather than lasting.In addition, food fast dewatering in order to prevent, uses such as " Sous Vide (vacuum Low temperature cooking method) " etc. cooking process, that is, the cooking food in vacuum environment at low temperature.However, the process needs to grow very much The culinary art duration.

In order at least be partially solved above and other potential problems, embodiment of the disclosure provides a kind of Voltage force and cooks a meal Tool or controllable electric cooking appliance and its control method.

In in one aspect of the present disclosure, a kind of method for controlling Voltage force cooker is provided.This method includes following step It is rapid: the food chamber in heating voltage power cooker, so that the pressure in food chamber reaches first pressure value；It will in first time period Food chamber is maintained between first pressure value and second pressure value；By the pressure reduction in food chamber to third pressure value, this Three pressure values are higher than atmospheric pressure but are lower than first pressure value, and second pressure value is higher than third pressure value but is lower than first pressure value； And vibrate the pressure in food chamber between third pressure value and the 4th pressure value, the 4th pressure Value is higher than atmospheric pressure but is lower than third pressure value.

In accordance with an embodiment of the present disclosure, by the cooking food in two stages under hyperbaric environment, while ensuring to cook effect Rate can be such that more food nutritions (micronutrient etc.) are dissolved into the solution such as soup, so that by pressure cooker culinary art Taste of food significantly improves.In the first stage, control food is cooked under relatively high pressure, and food is existed It is thoroughly cooked in the relatively short period.In second stage, cooked under relatively low pressure (but being still higher than atmospheric pressure) Food, therefore the boiling point of food corresponding with the pressure in the food chamber of Voltage force cooker is still higher than and atmospheric pressure pair at this stage The boiling point for the food answered.However, oscillation being capable of food in strengthening voltage power cooker in the pressure limit of slightly above atmospheric pressure Mixing effect.By the lasting and fierce stirring in second stage, particle and solable matter in food can be effectively It extracts in solution (such as soup).On the other hand, the boiling point of food with internal pressure (that is, pressure in food chamber) change and Change.It is to be understood that the boiling point for the food being contained in food chamber is increased as internal pressure increases, and with internal pressure It reduces and declines.Therefore, by adjusting internal pressure, it can be ensured that the temperature in Voltage force cooker is all higher than in most of time The boiling point of food.In addition, the reaction force generated and releasing stress can also be with the mixing effect in strengthening voltage power cooker.

In one embodiment of the present disclosure, pressure is reduced in second time period, so that the corresponding of boiling point reduces rate It is faster than the reduction rate of the temperature of food.In this way, the mixing effect of food can be reinforced.

In one embodiment of the present disclosure, keeping food to boil in first time period may include: at the first time Vibrate the pressure in Voltage force cooker between first pressure value and second pressure value in section, to stir in Voltage force cooker Mix food.In another example, in first time period, when pressure decreases, in pressure reduction, the corresponding of boiling point reduces speed Rate is faster than the reduction rate of the temperature of food.In this way, it also makes the pressure in Voltage force cooker exist in the first stage Oscillation, allows to the mixing effect of the food in strengthening voltage power cooker, this reaches food two stages in a certain range Stirring to a certain extent.It should be understood, however, that mixing effect can be more when being heated to boiling at a pressure that is relatively low By force, because high pressure is used to inhibit the stirring movement of boiling food.Therefore, compared with the pressure oscillation of first stage, second stage Pressure oscillation would generally bring stronger mixing effect.

In one embodiment of the present disclosure, may include: to third pressure value by the pressure reduction in Voltage force cooker Make to vibrate in the preset range of the pressure difference of pressure in Voltage force cooker during by pressure reduction to third pressure value, So that food stirs in Voltage force cooker.In another example, within the third period, the correspondence of boiling point in pressure reduction Reduce the reduction rate that rate is faster than the temperature of food.In this way, from first pressure value to the process of third pressure value It may be in the relatively long period, and keep the oscillation of pressure during transit time section, to be kept stirring effect Fruit.

In one embodiment of the present disclosure, first pressure value may be set in the range higher than atmospheric pressure 30 to 80kPa Interior, third pressure value may be set in higher than in the range of atmospheric pressure 5 to 30kPa, and the 4th pressure value may be set in it is low In the range of third pressure value 5 to 10kPa.Additionally or alternatively, second pressure value may be set in lower than first pressure In the range of value 10 to 20kPa.According to experiment, the pressure threshold set in this way can significantly improve taste of food.

In one embodiment of the present disclosure, before heating stepses, this method may also comprise the following steps:: by food Chamber is heated to the temperature value between the first temperature and second temperature, and the first temperature is lower than the boiling point of food but is higher than room Temperature, second temperature are higher than the first temperature but are lower than the boiling point of food；The temperature of food chamber is maintained within a predetermined period of time Between one temperature and second temperature；And after predetermined time period, continue to heat food chamber, so that the temperature of food chamber is higher than Second temperature.In this way, can be to avoid the food rapid dehydration in food chamber, this significantly improves the softnesses of food Property.In addition, due to continuing to heat food after keeping food chamber at relatively low temperature, so cooking efficiency will not It significantly reduces.

In one embodiment of the present disclosure, the temperature of food chamber is maintained at the first temperature and the within a predetermined period of time It can also include vibrating the temperature of food chamber between the first temperature and second temperature between two temperature.Therefore, by vibrating, Food in food chamber can be kept at low ambient temperatures, and the food after this processing can be used as semi-finished product continuation Culinary art finally obtains the food with more high-moisture and flexibility.

In one embodiment of the present disclosure, this method may also comprise the following steps:: pre- according to the type set of food It fixes time any one of section, the first temperature and second temperature.Therefore, user can simply choose the type of food, so Optimize the heating of food afterwards.Alternatively, user can manually adjust the amplitude of predetermined amount of time, the first temperature or second temperature so as to Cooked taste of food is controlled in a more accurate way.

In one embodiment of the present disclosure, this method is further comprising the steps of: food chamber is periodically heated, so that food The temperature of food in object chamber is increased with set rate.In this way, it can control the increase rate of temperature, to control The dehydration rate and flexibility of food.

In one embodiment of the present disclosure, pressure release step includes: by being mounted on the lid of Voltage force cooker Motor-driven valve release stress.In this way, the controllability and safety of pressure release can be improved.

In another aspect of the present disclosure, a kind of method of control heating food is provided.Method includes the following steps: By the temperature value between heat foods to the first temperature and second temperature, the first temperature is lower than the boiling point but height of food In room temperature, second temperature is higher than the first temperature but is lower than the boiling point of food；The temperature of food is maintained within a predetermined period of time Between first temperature and second temperature；And after predetermined time period, continue to heat food, so that the temperature of food is higher than the Two temperature.In this way, can be to avoid food rapid dehydration, this significantly improves the flexibilities of food.In addition, due to Continue to heat food after food is kept at relatively low temperature, so cooking efficiency will not significantly reduce.

In one embodiment of the present disclosure, it by food chamber and is contained in the food chamber within a predetermined period of time It may include making the temperature of food and/or food chamber in the first temperature that the temperature of food, which is maintained between the first temperature and second temperature, It is vibrated between degree and second temperature.Therefore, by oscillation, food can be kept at low ambient temperatures, and this processing Food afterwards, which can be used as semi-finished product, to be continued to cook, and finally obtains the food with more high-moisture and flexibility.

In one embodiment of the present disclosure, make the temperature of food and/or food chamber in the first temperature within a predetermined period of time Vibrating between degree and second temperature may comprise steps of: the temperature of control food and/or food chamber is not higher than pre- constant speed The rate of rate increases, which is limited by the variation of temperature value in chronomere.In this way, the temperature of food is increased Rate control under certain level so that the dehydration of food will not be too fast, this finally will affect taste.

In one embodiment of the present disclosure, make the temperature of food and/or food chamber in the first temperature within a predetermined period of time Vibrating between degree and second temperature may comprise steps of: the temperature of control food and/or food chamber is to be predefined as fixed value Rate increase, which is limited by the variation of temperature value in chronomere.It in this way, can be in a more accurate way Control the oscillation of food and/or food chamber temperature.

It in one embodiment of the present disclosure, can be the following steps are included: according to the type set predetermined time of food Any one of section, the first temperature, second temperature and threshold rates.It alternatively, can be the following steps are included: according to food Any one of type set predetermined amount of time, the first temperature, second temperature and fixed rate.Therefore, user can letter The type of food singly is selected, the heating of food is then optimized.Alternatively, user can manually adjust predetermined amount of time, the first temperature Degree, second temperature, the amplitude of threshold rates or fixed rate to control cooked taste of food in a more accurate way.

In one embodiment of the present disclosure, the first temperature can be in the range of 50 to 65 DEG C, and second temperature can be In the range of 70 to 85 DEG C, and predetermined amount of time can be in the range of 3 to 7 minutes.According to experiment, set in this way Fixed the first temperature, second temperature and predetermined amount of time facilitates the most preferably improvement of balanced diet flexibility and cooking efficiency It keeps.

In another aspect of the present disclosure, a kind of Voltage force cooker for cooking food is provided.The Voltage force cooker Including the heating equipment for cooking food, the food chamber being configured as in heating voltage power cooker and accommodate during use In any food wherein, so that the pressure in Voltage force cooker reaches first pressure value, and will food in first time period Object chamber is maintained between first pressure value and second pressure value.Voltage force cooker further include: pressure checking device, for detecting electricity Pressure in pressure cooker；Pressure releasing equipment is configured as the pressure in Voltage force cooker being reduced to third pressure value, should Third pressure value is higher than atmospheric pressure but is lower than first pressure value, and second pressure value is higher than third pressure value but is lower than first pressure Value；And temperature testing equipment, for detecting the temperature in Voltage force cooker, wherein heating equipment and pressure releasing equipment are matched Be set to makes pressure in Voltage force cooker in third pressure value and the based on the pressure and temperature detected in second time period It is vibrated between four pressure values, the 4th pressure value is higher than atmospheric pressure but is lower than third pressure value.

In another aspect of the present disclosure, a kind of controllable electric cooking appliance for cooking food is provided.The controllable electric cooking appliance Including heating equipment, for heating food chamber in controllable electric cooking appliance and being contained in any food therein during use. Controllable electric cooking appliance further includes temperature testing equipment, for detecting the temperature in controllable electric cooking appliance.Heating equipment is configured as to eat Object chamber is heated to the temperature value between the first temperature and second temperature, and the first temperature is lower than the boiling point of food but is higher than Room temperature, second temperature are higher than the first temperature but are lower than the boiling point of food；The temperature of food chamber is maintained within a predetermined period of time Between first temperature and second temperature；And after predetermined time period, continue to heat food chamber, so that food chamber and receiving It is higher than second temperature in the temperature of food wherein.

For example, by using Voltage force cooker according to an embodiment of the present disclosure, controllable electric cooking appliance and corresponding control method, The mixing effect of food is strengthened, while ensuring cooking efficiency so as to improve taste and nutrition.Furthermore it is also possible to avoid eating Object rapid dehydration, this facilitates the flexibility for improving food.

Detailed description of the invention

By detailed description referring to the drawings, will readily appreciate that embodiment of the disclosure above and other purpose, Feature and advantage.In the accompanying drawings, multiple embodiments of the disclosure will be described by way of example, and not limitation, in which:

Fig. 1 shows the process of the method according to an embodiment of the present disclosure for controlling Voltage force cooker when cooking food Figure；

Fig. 2 shows the flow charts of the method for the flexibility for improving food other than the method for Fig. 1；

The pressure that Fig. 3 shows the method for one embodiment by using the disclosure is opposite with the boiling point corresponding to pressure In the curve of cooking time；

Fig. 4 shows the pressure by using the method for another embodiment of the disclosure and the boiling point phase corresponding to pressure For the curve of cooking time；

Fig. 5 shows the pressure of the method for the further embodiment by using the disclosure and the boiling point phase corresponding to pressure For the curve of cooking time；

Fig. 6 shows the curve by using the pressure of the method for embodiment of the disclosure relative to cooking time；

Fig. 7 shows the song by using the pressure and temperature of the method for embodiment of the disclosure relative to cooking time Line；

Fig. 8 shows the structure chart of the Voltage force cooker according to an embodiment of the present disclosure for cooking food；And

Fig. 9 shows the detailed view of the lid of Voltage force cooker shown in Fig. 8.

Throughout the drawings, same or similar element is indicated by same or similar appended drawing reference.

Specific embodiment

The principle of the disclosure is described now with reference to the various exemplary embodiments illustrated in attached drawing.It is appreciated that describing this A little embodiments only for make those skilled in the art can better understand that and further realize the disclosure, and be not intended to and pass through Any mode limits the scope of the present disclosure.It should be noted that appended drawing reference similar or identical, and class can be used in the accompanying drawings Seemingly or identical appended drawing reference can indicate function similar or identical in feasible situation.Those skilled in the art will be easy Solution, by being described below, can use structure described herein in the case where not departing from the principle of the disclosure described herein With the alternative embodiment of method.

Control voltage when cooking food according to an example embodiment of the present disclosure is described in detail hereinafter with reference to attached drawing The structure of the flow chart of the method for power cooker and the Voltage force cooker for cooking food.It is appreciated that retouching in the following example The method and structure stated is only the spirit of the disclosure and the explanation of principle, however, the scope of the present disclosure is without being limited thereto.According to this public affairs The introduction opened, those skilled in the art are contemplated that according to other of disclosed method and structure modification.

Fig. 1 shows the flow chart of the method 100 of control Voltage force cooker according to an embodiment of the present disclosure.Method 100 It can be implemented by the controller of Voltage force cooker, example is described hereinafter with reference to Fig. 8 and Fig. 9.

In a step 102, the food in heating voltage power cooker enables the pressure in Voltage force cooker to reach the first pressure Force value.First pressure value is higher than atmospheric pressure, that is, the boiling point of the food corresponding to first pressure value is higher than the food under atmospheric pressure Boiling point.Under this hyperbaric environment, food needs temperature more higher than the temperature for being used for boiling under atmospheric pressure, and high temperature boils Rise the culinary art that can accelerate food.That is, food can be cooked within the relatively short period under hyperbaric environment, this is also to pass The working principle of system pressure cooker.In the disclosure, all pressure values shown be relative to atmospheric value delta value or Person's pressure difference.In some embodiments, one or more pressure checking devices can be set in Voltage force cooker so as to reality When or periodically detect pressure.In addition, the pressure thresholds such as first pressure value can be stored in advance in Voltage force cooker, Or it can be adjusted by user.

At step 104, food is being maintained between first pressure value and second pressure value in first time period.Because Food usually requires to cook certain time at high temperature to be cooked completely, so food is maintained at one in first time period Food can more efficiently (quickly) be cooked in fixed (higher) pressure limit completely.Step 104 is using conventional pressure cooker Process.That is, the pressure in cooker will be gradually increased to be higher than big when food reaches the boiling point corresponding to atmospheric pressure for the first time Air pressure, so that the boiling point of food continues to increase again.However, the cooking step of typical pressure cooker makes the pressure in cooker higher (being usually above atmospheric pressure 50kPa).Therefore, the liquid such as soup are difficult to mobile in a manner of stirring movement under high pressure.Even if The temperature of food under high pressure reaches its corresponding boiling point, and food continuously and is fully heated, the mixing effect of food It also can not be compared with the mixing effect under atmospheric pressure.Therefore, because lacking stirring, the food cooked under typical high voltage environment makes Its various nutrition is difficult to be dissolved into the solution such as water or soup, this makes us the food cooked by conventional pressure cooker less It is satisfied.

In step 106, the pressure in cooker is reduced to third pressure value, which is higher than atmospheric pressure but low In first pressure value, and second pressure value is higher than third pressure value but is lower than first pressure value.For example, third pressure value can be with KPas several higher than atmospheric pressure or 10 to 20kPa, and first pressure value can be higher than tens kPa of atmospheric pressure.In general, in step 104 Later, that is, under high pressure after the sufficiently long first time period of cooking food, food is cooked or is substantially cooked.It is to be understood that The pressure value in cooker can be obtained in real time or periodically by elements such as pressure sensors, and measured value is sent To controller to control the pressure releasing equipments such as motor-driven valve and heating equipment, thus the pressure being raised and lowered in cooker and The temperature of food.

In step 108, the pressure in Voltage force cooker is in second time period in third pressure value and the 4th pressure value Between vibrate so that food stirs in Voltage force cooker.4th pressure value is higher than atmospheric pressure but is lower than third pressure value, such as Lower than third pressure value 5kPa.In second time period, in pressure reduction, the corresponding rate that reduces of boiling point can be faster than food Temperature reduction rate, so that the food in Voltage force cooker be made to be vigorously stirred.It, can be by by controlling in second time period Device processed controls the pressure releasing equipments such as motor-driven valve to realize repeatedly from the 4th pressure value to the pressure reduction of third pressure value. In this way, pressure rate of release is directly related with the reduction rate of the boiling point of food.Pass through control pressure release, this public affairs The embodiment opened may insure that boiling point is reduced with set rate.Specifically, when the boiling point of food reduces due to pressure release, The temperature of food will not reduce immediately.This causes the actual temperature of food to be higher than boiling point corresponding with the pressure in cooker, because This temperature official post food acutely boils.It is electric meanwhile because the pressure in cooker is slightly above atmospheric pressure in second time period Pressure in pressure cooker will not extra-inhibitory food mixing effect, to reinforce stirring in pressure deenergized period.

Fig. 3 shows the song of the pressure by using the above method and the boiling point corresponding to pressure relative to cooking time Line.The horizontal axis of Fig. 3 indicates cooking time in seconds, and the vertical reference axis of Fig. 3 is indicated by temperature and pressure The shared multiple scales of power.For example, being directed to temperature curve 310, the numerical value of corresponding vertical reference axis indicates it degree Celsius to be The temperature value of unit, but it is directed to pressure curve 320, the numerical value of corresponding vertical reference axis indicates its pressure as unit of kPa Force value.

In fig. 3, it can be seen that pressure is maintained at about 150kPa in longer period, wherein corresponding boiling point is about 110℃.The duration corresponds to the step 104 of method 100.The oscillation of the step 108 of method 100 can correspond in Fig. 3 Section from about 3900 seconds to 5100 seconds.In the oscillation span, pressure vibrates in the range of about 11kPa from its upper limit To its lower limit.The upper limit is about 130kPa, lower than the holding pressure (150kPa) in step 104.However, it is therefore to be understood that in Fig. 3 Curve, data and value are merely illustrative and not restrictive.

In one embodiment, when detecting the pressure in cooker lower than the 4th pressure value or predetermined by pressure checking device When threshold value, pressure releasing equipment stopping continues to release stress, and heating equipment can increase output power, so that in cooker Pressure increases again, raises simultaneously the boiling point corresponding to pressure.By repeating the above process, the vibration of step 108 may be implemented It swings.

In one embodiment, default look-up table can be used for obtaining the boiling point for certain food for corresponding to certain pressure. By obtaining the temperature and its difference in the boiling point and cooker of food by the temperature that temperature sensor compares boiling point and detects, Or obtain the boiling point of food reductions rate and the temperature in Voltage force cooker reduction rate (such as can pass through calculate it is warm The derivative of angle value obtains rate) and its difference.In this way, if the absolute value of the temperature in boiling point and cooker or its Change rate meets certain premise, then can control at least one of motor-driven valve and heating element to realize the boiling point of food always Lower than the effect of the temperature in cooker.In some instances, pressure burst size is stored in electricity relative to the dynamic look-up table of boiling point In pressure cooker.Using the table, the boiling point changed with Pressure behaviour can be obtained, is released to stop pressure in orthochronous It puts.For example, " orthochronous " can refer to the temperature instantaneously detected in cooker and correspond to the boiling of the pressure kept in cooker At the time of difference between point reaches some predetermined value.

In some embodiments of the present disclosure, the motor-driven valve on lid by being mounted on Voltage force cooker is released stress. However, the disclosure is not limited to the mode released stress, the protection scope of the other modes of this point also in the disclosure is realized It is interior.

In another embodiment, accurate pressure or temperature control program can not be related to.On the contrary, timing can be used Mode controls the pressure oscillation in second time period.For example, motor-driven valve can be opened to a certain extent, and can press Power does not change the output power of heating equipment or is reduced a value after being reduced to third pressure value, thus in the predetermined time It is interior that pressure is reduced rapidly with given pace.Motor-driven valve can be closed, and can not change heating after in the past in the predetermined time The output power of equipment is increased a value, to increase pressure within another predetermined time with given pace.In the mistake Cheng Zhong, it is ensured that heating equipment or element keep the food in heated pressure cooker, so that it is guaranteed that the temperature of food be higher than with it is current The corresponding boiling point of pressure.Therefore, food can be stirred continuously.

By step 108, pressure change occurs in Voltage force cooker, thus make food temperature and food boiling point it Between difference it is bigger, it is constant without being to maintain pressure.Pressure change can promote the boiling point reduction of food to be faster than in pressure cooker Temperature reduce so that food can constantly boil, this can generate mixing effect.This mixing effect is effectively by particle and solvable Property substance extracts in soup, taste and nutrition so as to improve soup.It is to be noted, however, that only by making pressure in a certain range Interior oscillation also strengthens stirring or stirring effect." oscillation " used herein can refer under fixed frequency by two pressure or Cyclic fluctuation in the range of temperature value formation, also refers to aperiodicity in the range of being formed by two pressure or temperature value Fluctuation.The disclosure, which is not intended to, is limited to oscillation periodically or non-periodically.Moreover, it will be appreciated that oscillation in the disclosure Amplitude or range are related to moving back and forth between the upper limit and lower limit in pressure or temperature range.The upper limit refers in multiple oscillation Peak value, and lower limit refers to the valley in multiple oscillation.However, being directed to specific cycle of oscillation, peak value can be less than upper Limit, and its valley can be greater than lower limit.

In some embodiments of the present disclosure, the additional step of pressure oscillation can be also comprised, that is, in first time period Vibrate the pressure in Voltage force cooker between first pressure value and second pressure value.Second pressure value is higher than third pressure It is worth but is lower than first pressure value, such as less than first pressure value 10kPa.In first time period, the boiling point in pressure reduction The corresponding reduction rate for reducing rate and being faster than the temperature of food, so that the food in Voltage force cooker be made to stir.In the extra step In rapid, food is stirred by mode identical with the step 108 for stirring food and principle.Therefore, it will not be described again Details.It is however to be noted that vibrating under the higher pressure of the oscillation being in than in second time period in first time period.Therefore, Pressure amplitude in first time period (that is, first stage) needs the pressure width being greater than in second time period (that is, second stage) Degree, only just can make mixing effect obvious in this way.This is because the food ratio to boil at elevated pressures is relatively low Pressure under the food that boils be more difficult to move under stress.Additional oscillation step is advantageous because by stir always come The food in Voltage force cooker is cooked, the nutrition of food and taste are dissolved into liquid well, such as cooked The taste of soup can be stronger.

Fig. 4 shows the song of the pressure by using the above method and the boiling point corresponding to pressure relative to cooking time Line.The horizontal axis of Fig. 4 indicates cooking time in seconds, and the vertical reference axis of Fig. 4 is indicated by temperature and pressure The shared multiple scales of power.For example, being directed to temperature curve 410, the numerical value of corresponding vertical reference axis indicates it degree Celsius to be The temperature value of unit, but it is directed to pressure curve 420, the numerical value of corresponding vertical reference axis indicates its pressure as unit of kPa Force value.

In figure 4, it can be seen that pressure in about 1000 seconds to 3800 seconds spans with the amplitude oscillation of 13kPa, together When, the boiling point corresponding to pressure is vibrated at about 110 DEG C or so.This corresponds to the vibration between first pressure value and second pressure value Swing (first stage).Then, pressure is in about 3900 seconds to 5100 seconds spans with the amplitude oscillation of 11kPa.This corresponds to Oscillation (second stage) between third pressure value and the 4th pressure value.The upper limit of latter oscillation span is about 128kPa, this Lower than the lower limit (about 136kPa) in previous oscillation span.However, it is therefore to be understood that curve, data and value in Fig. 4 are only explanations Property and not restrictive.

It can in the first stage include as transition stage between second stage in some embodiments of the present disclosure Third period or phase III, this makes the pressure reduction from first stage to second stage less unexpected.On the contrary, third Stage makes pressure be gradually lowered to third pressure value.Specifically, within the third period, the pressure in Voltage force cooker is being pressed Power be reduced to third pressure value during pressure difference preset range in oscillation.Within the third period, in pressure reduction When boiling point the corresponding reduction rate for reducing rate and being faster than the temperature of food, so that the food in Voltage force cooker be made to stir.It is logical Cross this mode, the pressure in Voltage force cooker can terminate in the first stage after keep in a certain range (such as ± In the range of 5kPa) oscillation, so that food is stirred continuously in Voltage force cooker.

Fig. 5 shows the song of the pressure by using the above method and the boiling point corresponding to pressure relative to cooking time Line.The horizontal axis of Fig. 5 is cooking time in seconds, and the vertical reference axis of Fig. 5 is shown as unit of kPa Pressure value.

As in fig. 5 it can be seen that pressure in about 1000 seconds to 2800 seconds spans with the amplitude oscillation of 13kPa. This corresponds to the oscillation (first stage) between first pressure value and second pressure value.Then, pressure at about 3700 seconds extremely With the amplitude oscillation of 11kPa in 4400 seconds spans.This corresponds to the oscillation (second between third pressure value and the 4th pressure value Stage).Phase III as transition stage can reside between first stage and second stage, so that pressure passes through oscillation Mode is gradually lowered to some value in second stage from some value in the first stage.However, it is therefore to be understood that curve in Fig. 5, Data and value are merely illustrative and not restrictive.

In some embodiments of the present disclosure, only as an example, first pressure value may be set in higher than atmospheric pressure 30 to In the range of 80kPa, such as higher than about 60kPa.Third pressure value may be set in the range higher than atmospheric pressure 5 to 30kPa It is interior, such as higher than about 12kPa.4th pressure value may be set in lower than in the range of third pressure 5 to 10kPa, such as low In about 6kPa.Second pressure value may be set in lower than in the range of first pressure 10 to 20kPa, such as less than 12kPa.It wants Note that these values of being merely illustrative, and the scope of the present disclosure is never restricted.

By under the pressure of about 60kPa keep food boiling (and stirring, if in the first phase include pressure The additional step of oscillation), food can be kept at higher temperatures, to improve cooking efficiency.In order to make Voltage force cook a meal Pressure in tool reaches higher first pressure value, adjustable motor-driven valve.Therefore, the pressure in Voltage force cooker can be protected It holds in a certain range.If setting higher pressure environment, need to increase the power of heating element, so that in this pressure Food under force environment can achieve the temperature corresponding to its boiling point, to keep boiling and stir.Hereafter, at low pressures Keep the boiling and stirring of food, such as about 12kPa.Transient process from first stage to second stage can be relatively It is completed in the short time (such as seconds or tens of seconds), so that the boiling point of food is reduced rapidly.Alternatively, as previously mentioned, from The transient process of one stage to second stage can be completed within the relatively long time, so that pressure reduction is continuous.

Fig. 2 shows the flow charts according to the method 200 of the flexibility of the improvement food of some embodiments of the present disclosure.Needle To some species of food, such as meat, collagenous fibres gradually can be dissolved or be decomposed when heated, and can be shunk simultaneously.So And collagenous fibres shrink to dissolve fastly than them when heating too fast, then due to shrinking, the moisture in food can excess flow It loses.Therefore, cooked food may dry out, and therefore have an adverse effect to the final taste of food.

In order to improve finally cooked taste of food, the various steps of method 200 can be executed before the above method 100 Suddenly, better tenderness can be kept by therefore then carrying out high-temperature cooking by the food that method 200 is handled.As shown in Fig. 2, in step In rapid 202, by the temperature value between heat foods to the first temperature and second temperature, the first temperature is lower than the pressure The boiling point of food under environment but be higher than room temperature, second temperature be higher than the first temperature but be lower than food boiling point.For example, some In embodiment, the first temperature can be in the range of 50 to 65 degrees Celsius, and the meat of most of types can be denaturalized in the range.

In step 204, the temperature of food is maintained between the first temperature and second temperature within a predetermined period of time.The Two temperature are higher than the first temperature but are lower than boiling point.For example, in some embodiments, second temperature can be at 70 to 85 degrees Celsius In range.This means that the temperature that can control food is gradually increased within a predetermined period of time, is gradually decreased or in the first temperature Degree is vibrated with second temperature.It can be in the spans such as 20 minutes from lower initial temperature dullness liter for example, gradually increasing Height arrives higher final temperature.It can be dull from higher initial temperature in the spans such as 20 minutes for example, gradually decreasing It is reduced to lower final temperature.Oscillation, which can be for example between higher second temperature and lower first temperature, to be moved back It is dynamic, but the increased rate of temperature is maintained at relatively low level therebetween.For example, when the temperature of food is in the first temperature and the When increasing between two temperature, temperature increase rate is not higher than threshold rates.If detecting that temperature increase rate is met or exceeded Threshold rates then stop heating, therefore the temperature of food is gradually lowered to the first temperature, thitherto heats food again.Drop The process of low food temperature can realize by additional cooling element, or due to food in the case where not heating natural cooling and It realizes.Collagenous fibres may be made to shrink higher than the heating of threshold rates too fast, so that too many water loss.Threshold rates can be by The temperature change (degree Celsius) of per time unit indicates, and can be respectively set as different value based on the type of food.

Temperature according to an embodiment of the present disclosure in real time or can be periodically detected by elements such as temperature sensors. Therefore, temperature value can be compared with the first temperature and second temperature, and temperature increase rate can also be with threshold rates It compares.However, it is therefore to be understood that the disclosure is not intended to be limiting in any manner the mode for reading temperature.

In one embodiment, it can preset and store predetermined amount of time, the first temperature, second temperature and threshold value speed Rate, and the attribute based on food and the desired tenderness of user (or moisture content after being cooked) change and/or by user hand Dynamic setting.As an example, in one embodiment, predetermined amount of time can be for example in the range of 3 to 7 minutes, such as 5 points Clock.For example, before step 204 or 202, setting predetermined amount of time, the first temperature, second temperature and threshold rates.

Then, in step 206, predetermined amount of time in the past after, continue to heat food, the temperature of food made to be higher than the Two temperature.Food can for example continue to be heated to boiling point or be heated to lower than boiling point but be significantly higher than the temperature of second temperature. It as needed, can be according to the various steps of method 100 or according to other cooking methods cooking food under high pressure.

Due to the process of step 204, a large amount of collagenous fibres of the foods such as meat have been dissolved or have been decomposed so that with In lower cooking process, will not due to collagenous fibres contraction and be lost too many moisture.Finally, since amount of moisture significantly improves, Cooked food can have better taste and texture.According to the cooking methods of the step 204 of the disclosure and cooked food The low temperature environment (such as being maintained at about 60 degrees Celsius) for not needing to endure persistently several hours, is such as known as " Sous Vide " Traditional approach.It was unexpectedly determined that continuing the oscillation heating process of the step 204 of a few minutes can prevent in food Most of moisture is lost.Since many collagenous fibres have dissolved, so being heated to phase after the oscillation heating process of a few minutes Large quantity of moisture will not be caused to be lost the process of higher temperature (such as boiling point) a period of time.Therefore, according to the disclosure The heating process of embodiment causes to cook preferably to be balanced between duration and final taste.

It should be understood that the first temperature given herein and the range of predetermined amount of time are merely exemplary.Any predetermined temperature Degree or any predetermined amount of time are all in the protection scope of the disclosure.In addition, Voltage force cooker can be used for executing cooking food Method 200, and controllable electric cooking appliance, SMART COOKWARE or electric cooker under normal pressure can be used for executing cooking food Method 200.

By method shown in Fig. 2, instead of food is directly heated high temperature, first within a predetermined period of time at low temperature Cooking food, so that the collagen content in food will not be shunk rapidly, therefore food will not rapid dehydration.In this way, Food, especially meat can become soft and succulency, to significantly improve taste.

Instead of method shown in Fig. 2, in some other embodiments, food can be periodically heated, makes the temperature of food Degree can stop this heating with the increase of scheduled fixed rate after a certain time period.Due to the food in cooker It periodically heats rather than constantly heats, so fixed rate is usually smaller.Relatively slow increase of temperature can improve food Flexibility.

Fig. 6 and Fig. 7 shows the pressure and temperature phase in the pressure cooker by using the method for embodiment of the disclosure For the curve of cooking time.The horizontal axis of Fig. 6 is cooking time in seconds, and the vertical reference axis of Fig. 6 It is the variation of the pressure value as unit of kPa (relative to atmospheric pressure).The horizontal axis of Fig. 7 indicates culinary art in seconds Time, and the vertical reference axis of Fig. 7 indicates the multiple scales shared by temperature and pressure variation.For example, being directed to temperature curve 710, the numerical value of corresponding vertical reference axis indicate its by degree Celsius as unit of temperature value, but be directed to pressure curve 720, it is right The numerical value for the vertical reference axis answered indicates its pressure change as unit of kPa (relative to atmospheric pressure).

In Fig. 6, cooking process is divided by three spans according to the time.The first span 610 (from 0 to about 600 second Span) in, the pressure in Voltage force cooker is maintained at about zero in vertical reference axis first, it means that Voltage force cooker does not have There is pressurization, and keeps under atmospheric pressure (standard atmospheric pressure corresponds approximately to 101kPa).After the certain period of time past, electricity Pressure in pressure cooker increases rapidly when close to the coda of the first span 610.The rapid raising of pressure is due to heating unit Heating of the part to Voltage force cooker, so that the food in cooker reaches its boiling point, while heat transfer is still excessively transmitted to Voltage force and cooks a meal Tool.Pass through Fig. 7, it can be seen that temperature is continuously increased in the first span (from 0 to about 600 second span).In temperature big After reaching boiling point (about 100 degrees Celsius) under air pressure, the pressure in cooker is promoted to increase rapidly.

Referring back to Fig. 6, pressure (from about 600 to about 1650 seconds) in the second span is changed periodically (that is, vibration It swings).Specifically, by pressure checking device, such as when pressure rise and reach first pressure value and (in this example, be higher than Atmospheric pressure 60kPa), whether the pressure detected in cooker reaches some pressure threshold.Can be according to being described relative to Fig. 1 the step of 108 release motor-driven valves, so that the boiling point of food reduces.When the boiling point of food reduces, the temperature of food can be gradually decreased, still The reduction rate of the temperature of food is less than the rate that the boiling point in cooker reduces.In order to keep cooking food at high temperature, work as pressure Power reduces (such as can embody in the following areas: the difference between the boiling point of food and the temperature of food to a certain extent When reaching predetermined value, perhaps the pressure when the boiling point of food has descended to predetermined value or in cooker is had descended to pre- Definite value) when, need to adjust motor-driven valve and heating equipment again to increase the pressure in cooker, therefore the temperature energy of food again It is enough to increase again.

As shown in fig. 7, (corresponding to above-mentioned implementation when the pressure in Voltage force cooker reaches 60kPa higher than atmospheric pressure first First pressure value in the method for example) when, temperature or food temperature in Voltage force cooker can achieve 113.09 degrees Celsius, so Pressure, which is decreased until, afterwards reaches 42kPa higher than atmospheric pressure.At this point, the boiling point for corresponding to the food of the pressure value is 110.03 Celsius Degree.Due to the control of motor-driven valve, so the temperature of food itself reduces slower than corresponding to the boiling point of pressure reduction, therefore when boiling The temperature for selecting food when being 110.03 DEG C is higher than 110.03 DEG C.This species diversity enables food to stir in Voltage force cooker. When meeting certain condition, that is, when pressure drops above atmospheric pressure about 42kPa (in the method corresponding to above-described embodiment Second pressure value) when, by adjusting elements such as heating equipment and motor-driven valves, the pressure in Voltage force cooker rises again Height, and it is repeated periodically above-mentioned oscillatory process.For example, being pressed with the tradition for keeping constant high pressure (pressure keeps relative stability) Power cooker is compared, and by periodic whipping process, the food in cooker can repeat stirring caused by experience boiling, so that food The various substances of object can be fully dissolved into soup.

Referring back to Fig. 6, compared in the second span 620, pressure is in third span 630 (from about 1650 to big About 2400 seconds) periodically change in lower stress level.Specifically, pressure drops to the method for above-described embodiment first In third pressure value (in this example be higher than atmospheric pressure 12kPa) under, then increase again.Whenever pressure rise to third When pressure value, pressure just is reduced by elements such as control motor-driven valves.Whenever between the boiling point of food and the temperature of food Difference when reaching some threshold value (such as the 4th pressure value in the method for above-described embodiment), that is, when pressure in this example When being reduced to higher than atmospheric pressure about 6kPa, motor-driven valve and heating equipment are just adjusted, so that pressure increases again.Such as Fig. 6 and Fig. 7 Shown, in third span 630, compared in the second span 620, when pressure change, temperature is in lower temperature levels Lower variation.It should be appreciated, however, that repetition in third span 630 or periodically boiling (stirring) process can be similar to the Process in two spans 620 carries out, only have lower pressure limit and therefore with lower temperature range (such as corresponding to The boiling point of second pressure threshold value can be 101 DEG C, 100 DEG C of boiling point being slightly above under atmospheric pressure).

It should be understood that although the hunting range in Fig. 6 and the second span 620 shown in Fig. 7 is greater than in third span 630 Hunting range, but it is not intended that stirring of the food in the second span is more violent than the stirring in third span.As above What face was discussed, this is because the food to boil under hyperbaric environment is difficult to be stirred movement under high pressure.In order in high pressure It is vigorously stirred under environment, the variation of pressure needs bigger.On the other hand, the range of the pressure oscillation in third span 630 is not required to It is big as the range of the pressure oscillation in the second span 620, to realize violent mixing effect.In addition, although passing through Fig. 6 There is pressure oscillation in the second span 620 and third span 630 with the embodiment of Fig. 7 diagram, but in the second span 620 Pressure oscillation is not required, because the food cooked under high temperature environment is more important in the second span 620, and relatively acute Strong pressure oscillation may consume more energy.However, the pressure oscillation in third span 630 is advantageous, because of food Certain period of time can be still vigorously stirred after cooked.Therefore, cooked food will be with strong taste and preferably Nutritive value.

Fig. 8 and Fig. 9 shows the structure of the Voltage force cooker 800 according to an embodiment of the present disclosure for cooking food Figure.Voltage force cooker 800 can be used to implement process/function above with reference to Fig. 1 and Fig. 2 description.For this purpose, in general, Voltage force Cooker 800 include pedestal 810, can by food chamber 815 that lid 820 covers, heating equipment 801, pressure checking device 802, Pressure releasing equipment 803 and temperature testing equipment 804.

Heating equipment 801 is used to heat the food being contained in use in food chamber 815.For example, heating equipment 801 can The energy such as electric energy to be for example converted to the thermal energy for being used to heat food.As an example, heating equipment 801 can be set At or near the bottom of food chamber 815.Certainly, other ground in Voltage force cooker 800 can also be arranged in heating equipment 801 Side.Pressure checking device 802 is used to detect the stress level in Voltage force cooker.For example, the setting of pressure checking device 802 is being eaten At the bottom of object chamber 815 or at any other position.One or more pressure checking devices 802 may be mounted at Voltage force and cook a meal In tool 800.In these embodiments for being related to multiple pressure checking devices 802, it can combine and be detected by pressure checking device 802 All pressure values detected to calculate actual pressure value.

In the case where the pressure detected reaches pressure threshold, pressure releasing equipment 803 is released stress to control food Boiling point reduced with given pace.For example, pressure releasing equipment be mounted in it is electronic on the lid 820 of Voltage force cooker 800 Valve.The ON/OFF of motor-driven valve and the degree of ON/OFF are controllable.Therefore, the unlatching of adjustable motor-driven valve with control boiling point with Given pace reduces.Furthermore it is possible to close pressure releasing equipment 803, to stop the pressure in release cooker, (rotation is to keep cooking a meal Pressure in tool).

Pressure checking device 804 detects the temperature in the food chamber of Voltage force cooker.Temperature testing equipment 804 can be set At the top of Voltage force cooker, such as in the top of food chamber 815 or lid 820 or any other suitable position.One A or multiple temperature testing equipments 804 may be mounted in Voltage force cooker 800.When installing multiple temperature testing equipments 804, Need to combine all temperature values detected by temperature testing equipment 804 to calculate actual temperature value.

In some embodiments, heating equipment 801 and pressure releasing equipment 803 be configured as based on the pressure that detects and Temperature vibrates the pressure in Voltage force cooker between third pressure value and the 4th pressure value, the 4th pressure Force value is higher than atmospheric pressure but is lower than third pressure value, wherein the rate that boiling point reduces when corresponding pressure reduces is faster than the temperature of food The rate reduced in second time period is spent, so that the food in Voltage force cooker be made to stir.

For example, in some embodiments, heating equipment 801 and pressure releasing equipment 803 are additionally configured to what basis detected Pressure and temperature is vibrated between first pressure value and second pressure value making the pressure in Voltage force cooker in first time period. Second pressure value is higher than third pressure value but is lower than first pressure value.In first time period, pair of boiling point in pressure reduction The reduction rate that rate is faster than the temperature of food should be reduced, so that the food in Voltage force cooker be made to stir.

In some embodiments, heating equipment 801 and pressure releasing equipment 803 are configured as in first time period and second Make the pressure in Voltage force cooker in the pressure by being reduced to during third pressure value in the third period between period Oscillation in the preset range that power difference is formed, wherein the rate that boiling point reduces when corresponding pressure reduces is faster than the temperature of food the The rate reduced in three periods, so that the food in Voltage force cooker be made to stir.

In some embodiments, first pressure value may be set in higher than in the range of atmospheric pressure 30 to 80kPa.Third pressure Force value may be set in higher than in the range of atmospheric pressure 5 to 30kPa.4th pressure value may be set in lower than third pressure 5 to In the range of 10kPa.Second pressure value may be set in lower than in the range of first pressure 10 to 20kPa.

In some embodiments, heat foods to the boiling point lower than food but can be higher than room temperature by heating equipment 801 First temperature vibrates the temperature of food between the first temperature and second temperature higher than the first temperature within a predetermined period of time (boiling point that second temperature is lower than food), and continue to heat food after in the past in predetermined amount of time.Additionally or alternatively, In some embodiments, heating equipment 801 be also configured as making within a predetermined period of time the temperature of food the first temperature with Vibrated between second temperature, during this period, control the temperature of food with not higher than set rate rate increase, the rate by when Between in unit the variation of temperature value limit.In some other embodiments, during oscillatory process, heating equipment 801 can be controlled The temperature of food processed is increased with scheduled fixed rate.

On the other hand, controllable electric cooking appliance (can be above-mentioned Voltage force cooker 800 or can not be high pressure cooker, and It is only common SMART COOKWARE) it include: pedestal 810；Food chamber 815, for accommodating food to be prepared；Heating equipment 801 is used Food in the controllable electric cooking appliance of heating；Temperature testing equipment 804, for detecting the temperature in controllable electric cooking appliance.Heating equipment 801 are configured as making the temperature of food first to the boiling point lower than food but higher than the first temperature of room temperature heat foods It is vibrated between temperature and second temperature.Second temperature is higher than the first temperature but is lower than the boiling point of food, and in predetermined amount of time After past, heating food is kept.

In some embodiments, heating equipment 801 is also configured as making the temperature of food within a predetermined period of time It is vibrated between one temperature and second temperature, during this period, controls the temperature of food and increased with the rate not higher than set rate, it should Rate is limited by the variation of temperature value in chronomere.

In some embodiments, heating equipment 801 is also configured as making the temperature of food within a predetermined period of time It is vibrated between one temperature and second temperature, during this period, the temperature for controlling food is increased with set rate, and the rate is by time list The variation of temperature value limits in position.

It in some embodiments, can be according to the type set predetermined amount of time of food, the first temperature, second temperature and threshold It is worth any one of rate.Additionally or alternatively, can according to the type set predetermined amount of time of food, the first temperature, Any one of second temperature and fixed rate.

In some embodiments, the first temperature can be in the range of 50 to 65 degrees Celsius.Second temperature can 70 to In the range of 85 degrees Celsius.

It should be noted that aforementioned is only the letter to the function and operation of the various parts of Voltage force cooker 800 or controllable electric cooking appliance It describes.It is appreciated that these components or component can be operated alone or in combination to realize above with reference to each of Fig. 1 and Fig. 2 description Kind feature.For simplicity, these feature and function are not repeated herein.

Experiment has sufficiently demonstrated many advantageous effects of the disclosed embodiments.For example, in order to by the electricity of the disclosure Pressure cooker (hereinafter referred to as sample A) is compared with the function of conventional voltage power cooker (hereinafter referred to as sample B), originally The meat of identical weight, type and size and same amount of water are put into sample A and sample B by inventor, and cook phase The same period.After cooking, obtain following result: milky is presented in the meat soup cooked by sample A, and taste is dense, meat is more and Taste is dense.Even if not adding salt, soup is also very delicious, and the white in appearance and flexible relative of meat.On the other hand, it is cooked by sample B The meat soup prepared food presents faint yellow, lightly seasoned and bitter and highly seasoned.Moreover, meat itself is flaxen and harder.

In addition, the meat soup cooked by sample A and sample B difference in terms of brix value and turbidity value is very big.By sample A The brix value of the meat soup of culinary art is 1.56% and turbidity value is 1012, and by the Brix Scale of the sample B meat soup cooked Value is 0.83% and turbidity value is 234.After the brix value of preceding soup is 1.88 times of rear soup, and the turbidity value of preceding soup is 4.32 times of soup.Therefore, it can be seen that there is more multiparticulates and solable matter by using the meat soup of sample A culinary art.

Further, difference is very in terms of amount of amino acid, inosine amount and total protein for the meat soup cooked by sample A and sample B Greatly.There is amount of amino acid, the inosine amount of about 68mg/100g of about 0.03g/100ml by using the meat soup of sample A culinary art And the total protein of about 2.32g/100mg.On the other hand, about 0.01g/ is had by using the meat soup of sample B culinary art The inosine amount of the amount of amino acid of 100ml, about 42mg/100g and the total protein of about 1.31g/100mg.Therefore, by making The meat soup cooked with sample A is more nutritious.

Although the claims herein is to be directed to the specific combination of feature and develop, it is to be appreciated that the model of the disclosure Enclose further include any novel feature or feature novel combination, whether is it being related in any claim currently required Same approach.The applicant notifies herein, during examining the application or thus derivative any further application, can incite somebody to action New claim is expressed as these features and/or the combination of these features.

Claims

1. a kind of method of Voltage force cooker (800) of control for cooking food, comprising the following steps:

The food chamber (815) in (102) described Voltage force cooker is heated, so that the pressure in the food chamber reaches first pressure Value；

Keep (104) in the first pressure value and second pressure the pressure in the food chamber in first time period Between value；

By the pressure reduction (106) in the food chamber arrive third pressure value, the third pressure value be higher than atmospheric pressure but Lower than the first pressure value, the second pressure value is higher than the third pressure value but is lower than the first pressure value；And

The pressure in the food chamber is set to shake in second time period between the third pressure value and the 4th pressure value (108) are swung, so that the food being accommodated in the food chamber in use is stirred, wherein the 4th pressure value is higher than institute State atmospheric pressure but lower than the third pressure value；

Wherein the pressure is lowered in the first time period and/or second time period respectively, so that the corresponding drop of boiling point Low rate is faster than the reduction rate of the temperature of the food.

2. according to the method described in claim 1, wherein by the pressure in the food chamber in the first time period Keep (104) include: between the first pressure value and the second pressure value

Vibrate the pressure in the food chamber between the first pressure value and the second pressure value, so that described Food is stirred in the Voltage force cooker.

3. method according to claim 1 or 2, wherein by the pressure reduction (106) in the food chamber described in Third pressure value includes:

In the third period between the first time period and the second time period, make the pressure in the food chamber It is vibrated in the preset range of pressure difference of the power during pressure is lowered to the third pressure value, so that the food Object is stirred in the Voltage force cooker.

4. according to the method described in claim 3, wherein the pressure is lowered within the third period, so that boiling point The corresponding reduction rate for reducing rate and being faster than the temperature of the food.

5. method according to claim 1 to 4, wherein the first pressure value is set at higher than atmospheric pressure In the range of 30kPa to 80kPa, the third pressure value is set at higher than in the range of atmospheric pressure 5kPa to 30kPa, described 4th pressure value is set at lower than in the range of the third pressure value 5kPa to 10kPa, and the second pressure value quilt It is set below in the range of the first pressure value 10kPa to 20kPa.

6. the method according to any one of claims 1 to 5, wherein the method is also wrapped before heating (102) step It includes:

By the temperature value between food chamber heating (202) to the first temperature and second temperature, first temperature Degree is lower than the boiling point for the food being accommodated in the food chamber in use but is higher than room temperature, and the second temperature is higher than First temperature but the boiling point for being lower than the food；

Keep (204) in first temperature and the second temperature temperature of the food chamber within a predetermined period of time Between；And

Continue to heat (206) described food chamber after a predetermined period of time described, the temperature of the food chamber is made to be higher than institute State second temperature.

7. according to the method described in claim 6, wherein the temperature of the food chamber is protected in the predetermined amount of time Holding (204) includes: to make the temperature of the food chamber described first between first temperature and the second temperature It is vibrated between temperature and the second temperature.

8. according to the method described in claim 7, the temperature of the food chamber is wherein made to exist in the predetermined amount of time It is vibrated between first temperature and the second temperature and includes:

It controls the temperature of the food chamber to increase with the rate not higher than threshold rates, the rate is by institute in chronomere The variation for stating temperature value limits.

9. the method according to any one of claim 6 to 8, further includes:

According in predetermined amount of time described in the type set of the food to be prepared, first temperature and the second temperature At least one.

10. method according to any one of claim 1 to 9, wherein the pressure in the Voltage force cooker is by quilt The motor-driven valve being installed on the lid of the Voltage force cooker reduces.

11. a kind of Voltage force cooker (800) for cooking food, comprising:

Food chamber (815), for accommodating the food for wanting cooked；

Heating equipment (802) is configured as heating the food chamber (815), so that the pressure in the food chamber reaches first Pressure value, and the pressure in the food chamber is maintained at the first pressure value and the second pressure in first time period Between force value；

Pressure checking device (802), for detecting the pressure in the food chamber；

Pressure releasing equipment (803) is configured as the pressure in the food chamber being reduced to third pressure value, and described Three pressure values are higher than atmospheric pressure but are lower than the first pressure value, and the second pressure value is higher than the third pressure value but is lower than The first pressure value；And

Temperature testing equipment (804), for detecting the temperature in the food chamber, wherein the heating equipment (801) and described Pressure releasing equipment (803) is configured as making the food chamber in second time period according to the pressure and temperature detected In the pressure vibrated between the third pressure value and the 4th pressure value so that being accommodated in the food in use Food in chamber is stirred, wherein the 4th pressure value is higher than the atmospheric pressure but is lower than the third pressure value；

Wherein the heating equipment (801) and the pressure releasing equipment (803) are configured in the first time period And/or the pressure is reduced in second time period, so that the corresponding reduction for reducing rate and being faster than the temperature of the food of boiling point Rate.

12. Voltage force cooker according to claim 11, wherein the heating equipment (801) and the pressure releasing equipment (803) it is configured as making the institute in the Voltage force cooker in the first time period according to detected pressure and temperature It states pressure and is vibrated between the first pressure value and the second pressure value, so that the food is in the Voltage force cooker It is stirred.

13. Voltage force cooker according to claim 11 or 12, wherein the heating equipment (801) and pressure release Equipment (803) is configured as according to detected pressure and temperature, the first time period and the second time period it Between the third period in, so that the pressure in the Voltage force cooker is lowered to the third pressure value in the pressure During pressure difference preset range in oscillation so that the food is stirred in the Voltage force cooker.

14. Voltage force cooker according to claim 13, wherein the heating equipment (801) and the pressure releasing equipment (803) it is configured as reducing the pressure within the third period, so that the corresponding rate that reduces of boiling point is faster than the food The reduction rate of the temperature of object.

15. Voltage force cooker described in any one of 1 to 14 according to claim 1, wherein the heating equipment (801) is also matched It is set to the heat foods to the temperature value between the first temperature and second temperature, first temperature is lower than The boiling point of the food but be higher than room temperature, the second temperature be higher than first temperature but be lower than the food the boiling Point；It is maintained at the temperature of the food chamber between first temperature and the second temperature, It is preferably vibrated between first temperature and the second temperature, preferably controls the food chamber in this way The temperature is increased with the rate not higher than set rate, and the rate is limited by the variation of temperature value described in chronomere； And continue to heat the food after a predetermined period of time described, so that the temperature of the food is higher than described second Temperature.