CN110547660A

CN110547660A - Cooking appliance, cooking method, and computer-readable storage medium

Info

Publication number: CN110547660A
Application number: CN201810539800.9A
Authority: CN
Inventors: 李晶; 房振; 苏莹; 王丽英; 黄德万
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2018-05-30
Filing date: 2018-05-30
Publication date: 2019-12-10
Anticipated expiration: 2038-05-30
Also published as: CN110547660B

Abstract

The present invention provides a cooking appliance, a cooking method, and a computer-readable storage medium, wherein the cooking appliance includes: a cooking cavity for containing materials to be cooked; the telescopic spray head is arranged on the inner side of the top of the cooking cavity; the steam generation subassembly communicates in retractable shower nozzle, and at the in-process of cooking the material, the steam generation subassembly passes through retractable shower nozzle and lets in the steam of appointed temperature to the culinary art intracavity, and wherein, the horizontal position of retractable shower nozzle can be adjusted correspondingly according to the culinary art process. According to the technical scheme, the cooking temperature rising rate in the cooking cavity is increased, the oxygen content in the cooking cavity is increased, so that the oxidative decomposition of fat in the food materials is promoted, the eating mouthfeel of the food materials is improved, and the use experience of a user is comprehensively improved.

Description

cooking appliance, cooking method, and computer-readable storage medium

Technical Field

The invention relates to the technical field of cooking, in particular to a cooking appliance, a cooking method and a computer readable storage medium.

Background

The electric stewpan is an important appliance for cooking meat, is mainly characterized in that soup is more fragrant and thick, and a user does not need to intervene to adjust heating power.

In addition, how to improve the soup aroma and the rich degree of the stewpot is also another important problem in the development process of the electric stewpot.

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, it is an object of the present invention to provide a cooking appliance.

Another object of the present invention is to provide a cooking method.

it is another object of the present invention to provide a computer-readable storage medium.

In order to achieve the above object, according to an embodiment of a first aspect of the present invention, there is provided a cooking appliance including: a cooking cavity for containing materials to be cooked; the telescopic spray head is arranged on the inner side of the top of the cooking cavity; the steam generation subassembly communicates in retractable shower nozzle, and at the in-process of cooking the material, the steam generation subassembly passes through retractable shower nozzle and lets in the steam of appointed temperature to the culinary art intracavity, and wherein, the horizontal position of retractable shower nozzle can be adjusted correspondingly according to the culinary art process.

In this technical scheme, through the in-process of cooking the material, control steam generation subassembly passes through the steam that retractable shower nozzle let in appointed temperature to the culinary art intracavity, on the one hand, steam is used for improving the culinary art temperature of culinary art intracavity, be favorable to improving the speed that the culinary art intracavity culinary art temperature rose, the efficiency of cooking is improved, on the other hand, through providing the steam of appointed temperature to the culinary art chamber, the oxygen content in the culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of edible material fat, the content of free fatty acid in the soup has been improved, and then the aroma of eating the material and the rich degree of soup have been improved, the edible taste of eating the material has been promoted.

in any of the above technical solutions, preferably, the steam generation assembly further includes: the liquid storage part is arranged outside the cooking cavity and used for storing liquid used for generating steam; and the steam channel is communicated with the liquid storage part and the cooking cavity and is used for converting the liquid into steam with the specified temperature and introducing the steam into the cooking cavity.

In this technical scheme, through set up stock solution portion in the culinary art chamber outside to and communicate in the steam passage of stock solution portion and culinary art chamber, can accurately reliably at any time supplement the steam of appointed temperature to the culinary art intracavity, further promoted user's culinary art and experienced.

In any one of the above technical scheme, preferably, the appointed lateral wall of stock solution portion and the appointed lateral wall of culinary art chamber between for direct support to or be equipped with heat conduction structure piece, and the appointed lateral wall homoenergetic of stock solution portion and the appointed lateral wall homoenergetic of culinary art chamber carry out heat-conduction.

in this technical scheme, through setting up to direct support between stock solution portion and the culinary art chamber and lean on or indirect heat conduction contact, on the one hand, can reduce cooking utensil's volume, and then optimize cooking utensil's integrated level, on the other hand carries out the heating process at cooking utensil, because the heat in the culinary art chamber can transmit in stock solution portion, consequently, is favorable to improving heat utilization rate, and then has improved the efficiency that steam generated.

Preferably, the heat-conducting structure block is a metal block which is structurally stable at high temperature.

In any of the above technical solutions, preferably, the method further includes: and the steam valve is arranged in the steam channel and used for controlling the ventilation quantity and/or the ventilation rate of the steam.

In the technical scheme, the ventilation quantity and/or the ventilation rate of the steam pumped into the steam channel are controlled through the steam valve, the reliability of pumping the steam into the cooking cavity is improved, the possibility that the pressure inside the cooking cavity is higher due to the fact that the steam is pumped into the cooking cavity greatly is reduced, and the reliability of the cooking appliance is improved.

The method for controlling the steam pumped into the steam channel by the steam valve comprises the following steps:

Only the ventilation of the steam is regulated.

Only the aeration rate of the steam is regulated.

And regulating and controlling the ventilation quantity and the ventilation rate of the steam.

In any of the above technical solutions, preferably, the method further includes: and the heating assembly is arranged around the outer side of the steam channel and used for maintaining or heating the temperature of the steam in the steam channel to a specified temperature.

in this technical scheme, through heating element with the steam in the steam passageway maintain or heat to appointed temperature, improved the temperature and the reliability of the steam of pump income culinary art intracavity, be favorable to improving the speed that the culinary art intracavity culinary art temperature rises, improved culinary art efficiency.

In any of the above technical solutions, preferably, the method further includes: the water pump is arranged on the inner side of the steam channel and used for pumping the liquid in the liquid storage part into the steam channel and heating the liquid to a specified temperature through the heating assembly and then pumping the liquid into the cooking cavity.

In this technical scheme, through the liquid pump with in the stock solution portion go into to the steam passageway in to go into the culinary art intracavity through the heating element heating behind the appointed temperature pump, promoted the reliability and the efficiency that let in steam, and then improved the efficiency that the culinary art temperature rose.

in any of the above technical solutions, preferably, the steam generation assembly further includes: the ultrasonic generator is matched with the liquid storage part and used for generating ultrasonic radiation with specified frequency, and the ultrasonic radiation is used for atomizing the liquid into steam.

in this technical scheme, the liquid atomization in the stock solution portion is steam through the ultrasonic radiation that ultrasonic generator generated, can improve the efficiency that steam generated effectively, when ultrasonic radiation's frequency reached 200 ten thousand oscillations, can be with the liquid rapid atomization for 1mm ~ 5 ml's ultramicron and negative oxygen ion, can continue to blow water smoke to the culinary art intracavity with the help of the fan, steam gets into the culinary art intracavity after heating assembly heaies up, not only can accelerate the temperature rise in the culinary art intracavity, and negative oxygen ion can assist the cleanness of disinfecting in the culinary art intracavity.

In any of the above technical solutions, preferably, the steam generation assembly further includes: the heater is matched with the outer side shape of the liquid storage part and used for heating the cooking cavity to boil liquid so as to enable the liquid in the cooking cavity to be gasified into steam with a specified temperature.

In this technical scheme, through the heater to the cooking chamber heat to liquid boiling to make the liquid gasification in the cooking chamber be the steam of appointed temperature, likewise, also can effectively improve the efficiency of steam generation.

The heater can be a heating resistance wire arranged on the outer side of the coiled liquid storage part, the heater can further comprise an infrared coating on the outer side wall of the liquid storage part and a corresponding infrared emitter, infrared radiation generated by the infrared emitter can excite the infrared coating to generate heat, the heater can further comprise a ferromagnetic structure layer of the liquid storage part and a corresponding electromagnetic coil, the electromagnetic coil is used for emitting electromagnetic radiation towards the ferromagnetic structure layer, and the electromagnetic radiation is used for exciting the ferromagnetic structure layer to generate heat based on an eddy current effect.

In any of the above technical solutions, preferably, the steam generation assembly further includes: and the conductive electrode is arranged in the liquid storage part and is immersed in the liquid, and the conductive electrode converts electric energy into heat energy of the liquid in a power-on state so as to heat the liquid to form steam.

In this technical scheme, through the conductive electrode with the heat energy of liquid of converting the electric energy into under the circular telegram state to the liquid is heated to form steam, likewise, can also improve the efficiency that steam generated effectively.

Preferably, the conductive electrode is provided in a plate type to increase a contact area between the liquid and the conductive electrode, thereby further improving steam generation efficiency.

In any of the above technical solutions, preferably, the steam generation assembly further includes: and the pneumatic device is arranged in the steam channel and used for blowing the steam into the cooking cavity.

In this technical scheme, blow steam to the culinary art chamber through setting up pnematic device, improved steam transport efficiency, reduced transportation process's calorific loss, and then further promoted the rising rate of culinary art intracavity temperature.

In any one of the above technical solutions, preferably, the retractable nozzle is disposed at the top of the inner side of the cooking cavity, and includes a plurality of air outlets facing the bottom wall or the side wall of the cooking cavity, and the horizontal position of the retractable nozzle is higher than the maximum liquid level position in the cooking cavity.

In this technical scheme, spout the culinary art intracavity through the steam of retractable shower nozzle in with the venthole, be favorable to improving the area of contact of steam pump income culinary art intracavity, improved the utilization efficiency of steam heat and contained oxygen, be favorable to promoting the oxidative decomposition of fat in the edible material, improved the speed that culinary art intracavity culinary art temperature rises.

In any of the above technical solutions, preferably, the method further includes: the temperature sensor is arranged in the cooking cavity and electrically connected to the steam generation assembly and used for monitoring the cooking temperature in the cooking cavity so that the steam generation assembly can be switched to a corresponding working mode according to the cooking temperature.

in this technical scheme, through set up temperature sensor at the culinary art intracavity, the culinary art temperature of monitoring culinary art intracavity to supply steam generation subassembly to switch to the mode that corresponds according to the culinary art temperature, improved the accuracy that the intracavity temperature of culinary art detected, be favorable to reducing the emergence of spilling over the phenomenon, and improved the reliability of the appointed temperature steam of pump income to the culinary art intracavity, improved the rate and the food taste that the intracavity culinary art temperature rises, synthesized user's use experience that has promoted.

According to an aspect of the second aspect of the present invention, there is provided a cooking method including: determining a cooking process in real time when the material is heated by preset power; the horizontal position of the retractable nozzle in a cooking cavity of the cooking appliance is adjusted in real time according to the cooking process, and steam with specified temperature is introduced into the cooking cavity, wherein the specified temperature is higher than the boiling temperature of the materials.

In this technical scheme, through adjusting the horizontal position of retractable shower nozzle in cooking utensil's culinary art intracavity in real time according to the culinary art process, and let in the steam of appointed temperature to the culinary art intracavity, on the one hand, steam is used for improving the culinary art temperature of culinary art intracavity, be favorable to improving the speed that the culinary art intracavity culinary art temperature rose, the efficiency of cooking is improved, on the other hand, through providing the steam of appointed temperature to the culinary art chamber, the oxygen content in the culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of eating the material fat, the content of free fatty acid in the soup has been improved, and then the aroma of eating the material and the rich degree of soup have been improved.

It is worth pointing out particularly that a great number of experiments show that the ordinary stewpot needs 50-60 min when the soup is heated to 100 ℃, but the technical scheme of the invention shortens the time for heating to boiling to be within 20min, thereby shortening the total time for cooking the soup, and the fragrance is stronger after the oxidation of oxygen-enriched fat in the later period.

In any one of the above technical solutions, preferably, adjust the horizontal position of retractable shower nozzle in the cooking chamber of cooking utensil in real time according to the culinary art process to steam of appointed temperature lets in to the cooking chamber, specifically include: when the material is cooked at a first preset power, adjusting the horizontal position of the retractable nozzle to be higher than the liquid level of the material; and introducing steam with a first preset temperature into the cooking cavity until the boiling temperature of the materials is reached.

In this technical scheme, through when cooking the material with first predetermined power, adjust the horizontal position of retractable shower nozzle to the liquid level position that is higher than the material to and let in the first steam of predetermineeing the temperature to the culinary art intracavity, until reaching the boiling temperature of material, be favorable to improving the speed that the culinary art intracavity culinary art temperature rose, improved the utilization efficiency and the culinary art efficiency of the steam of first predetermined temperature.

preferably, the duty ratio corresponding to the first preset power is 100%.

In any of the above technical solutions, preferably, the flow range of the steam introduced at the first preset temperature is 5mL/min to 10 mL/min.

In the technical scheme, the flow range of the steam with the first preset temperature is set to be 5 mL/min-10 mL/min, so that the reliability of the steam is improved, the possibility of high pressure in the cooking cavity caused by the fact that the steam is pumped into the cooking cavity in a large amount is reduced, and the reliability of the cooking appliance is improved.

In any of the above technical solutions, preferably, the first preset temperature is 140 ℃ to 160 ℃.

In the technical scheme, the value range of the first preset temperature is set to be 140-160 ℃, so that the reliability of the steam temperature is improved, and the power consumption of steam heating is reduced.

In any of the above technical solutions, preferably, the method further includes: after the boiling temperature of the material is detected, adjusting the horizontal position of the telescopic spray head to be lower than the liquid level position of the material; controlling the material to be cooked at a second preset power so as to maintain the material in a boiling state; and in the second preset power heating process, introducing steam with a second preset temperature into the cooking cavity until the ventilation time reaches the preset ventilation time.

In the technical scheme, after the boiling temperature of the material is reached through detection, the horizontal position of the retractable nozzle is adjusted to be lower than the liquid level of the material, the material is cooked by the second preset power under the control, the boiling state of the material is maintained, in the second preset power heating process, steam with the second preset temperature is introduced into the cooking cavity until the ventilation time reaches the preset ventilation time, the reliability of pumping the steam into the cooking cavity is improved, the possibility of boiling overflow of the material is reduced, the material is cooked by the second preset power within the preset time interval after the steam is stopped being introduced, the boiling state of the material is maintained, and the edible taste of the food material is improved.

wherein, control steam flow at the in-process of second preset power heating and increase, adjust the horizontal position of retractable shower nozzle to the liquid level position that is less than the material, it can the auxiliary heating to last constantly to supply high-temperature steam in the pot, simultaneously, can promote the hot water juice boiling and roll, and nutrient substance in the meat is changeed and is dissolved out in the hot water, promotes the emulsification effect of fat.

Preferably, the steam of the second preset temperature corresponds to a preset aeration time period of more than 50 minutes.

In any of the above technical solutions, preferably, a duty ratio corresponding to the second preset power is smaller than a duty ratio corresponding to the first preset power.

In the technical scheme, the duty ratio corresponding to the second preset power is set to be smaller than the duty ratio corresponding to the first preset power, so that the reliability of the second preset power is improved, and the possibility of boiling overflow is further reduced.

Preferably, the value range of the duty ratio corresponding to the second preset power is 5/12-6/12.

Preferably, the flow rate of the steam introduced into the second preset temperature ranges from 10mL/min to 20 mL/min.

In the technical scheme, the flow range of the steam with the second preset temperature is set to be 10 mL/min-20 mL/min, so that the reliability of the steam introduction is improved, the possibility of higher pressure in the cooking cavity due to the fact that the steam is pumped in a large amount is reduced, and the reliability of the cooking appliance is improved.

Preferably, the second preset temperature is 120-140 ℃.

In any of the above technical solutions, preferably, the method further includes: after the heating process corresponding to the second preset power is detected to be finished, adjusting the horizontal position of the retractable nozzle to be higher than the liquid level of the material; controlling the material to be cooked at a third preset power so as to maintain the material to be continuously kept in a boiling state; and in a third preset power heating process, introducing steam at a third preset temperature into the cooking cavity until the heating time reaches the preset heating time.

In this technical scheme, through the horizontal position adjustment with retractable shower nozzle to the liquid level position that is higher than the material, and control cooks the material with third preset power, continue to keep in the boiling state with maintaining the material, and, in third preset power heating process, let in the steam of third preset temperature to the culinary art intracavity, reach when presetting heating time for a long time to heating, further improved the content of culinary art intracavity oxygen, be favorable to promoting the oxidative decomposition of edible material internal fat, be favorable to reducing the consumption among the culinary art process, and can keep warm to the material of accomplishing the culinary art through reducing to heat preservation power, so that the user eats at any time, further user's use experience has been promoted.

Wherein, in the heating process with the third preset power corresponding to the later stage of boiling, fat in the soup is dissolved and floats to the surface of the soup, and high-temperature steam is adopted for supplementing cooking to degrade partial fat on the surface under the action of heat to form volatile flavor substances, so that the fat content in the soup is reduced, and the meat flavor is enhanced.

in any of the above technical solutions, preferably, a duty ratio corresponding to the third preset power is smaller than a duty ratio corresponding to the second preset power.

In the technical scheme, the duty ratio corresponding to the third preset power is set to be smaller than the duty ratio corresponding to the second preset power, so that the reliability of the third preset power is improved, and the power consumption during cooking with the third preset power is reduced.

Preferably, the value range of the duty ratio corresponding to the third preset power is 3/12-4/12, and the preset heating time is usually greater than or equal to 30 minutes.

Preferably, the flow rate of the steam introduced into the third preset temperature is in the range of 5mL/min to 10 mL/min.

Preferably, the third preset temperature is 120-140 ℃.

According to an aspect of the third aspect of the present invention, there is provided a computer-readable storage medium having stored thereon a computer program which, when executed, implements the steps of the cooking method as defined in any one of the aspects of the second aspect.

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 view of a cooking appliance according to an embodiment of the invention;

FIG. 2 shows a schematic flow diagram of a cooking method according to an embodiment of the invention;

Fig. 3 shows a schematic flow diagram of a cooking method according to another embodiment of the invention.

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 by the specific embodiments disclosed below.

Fig. 1 shows a schematic view of a cooking appliance 100 according to an embodiment of the present invention.

As shown in fig. 1, a cooking appliance 100 according to an embodiment of the present invention includes: a cooking cavity 102 for holding a material to be cooked; a retractable nozzle disposed inside the top of the cooking chamber 102; the steam generation subassembly, communicate in retractable shower nozzle, at the in-process of cooking the material, the steam generation subassembly lets in the steam of appointed temperature through retractable shower nozzle in to culinary art chamber 102, and wherein, the horizontal position of retractable shower nozzle can be adjusted according to the culinary art process correspondingly.

In this technical scheme, through the in-process of cooking the material, control steam generation subassembly passes through the steam that the retractable shower nozzle let in appointed temperature in to culinary art chamber 102, on the one hand, steam is used for improving the culinary art temperature in the culinary art chamber 102, be favorable to improving the speed that cooks in the culinary art chamber 102 and rise, the efficiency of cooking has been improved, on the other hand, through providing the steam of appointed temperature to culinary art chamber 102, the oxygen content in the culinary art chamber 102 has been improved, be favorable to promoting the oxidative decomposition of fat in the edible material, the content of free fatty acid in the hot water has been improved, and then the aroma of edible material and the rich degree of hot water have been improved, the edible taste of edible material has been promoted.

Wherein the retractable nozzle is capable of extending or retracting in the direction of the plumb line, such as retractable nozzle retracting to a horizontal position 112 above the liquid level, and such as retractable nozzle extending to a horizontal position 114 below the liquid level.

In any of the above technical solutions, preferably, the steam generation assembly further includes: a liquid storage portion 1042 provided outside the cooking cavity 102 for storing liquid for generating steam; a steam channel 1044, disposed in communication with the liquid storage portion 1042 and the cooking cavity 102, for converting the liquid into steam with a predetermined temperature and introducing the steam into the cooking cavity 102.

In this technical solution, by providing the liquid storage portion 1042 at the outer side of the cooking cavity 102 and the steam channel 1044 communicated with the liquid storage portion 1042 and the cooking cavity 102, steam at a specified temperature can be supplemented into the cooking cavity 102 accurately and reliably at any time, and the cooking experience of a user is further improved.

in any of the above technical solutions, preferably, a heat conduction structure block is directly abutted or disposed between the designated outer sidewall of the liquid storage portion 1042 and the designated outer sidewall of the cooking cavity 102, and both the designated outer sidewall of the liquid storage portion 1042 and the designated outer sidewall of the cooking cavity 102 can conduct heat.

In this technical scheme, through setting up to direct support between stock solution portion 1042 and the culinary art chamber 102 or indirect heat conduction contact, on the one hand, can reduce cooking utensil 100's volume, and then optimize cooking utensil 100's integrated level, on the other hand, in cooking utensil 100 heats the in-process, because cooking chamber 102's heat can be transmitted in stock solution portion 1042, consequently, is favorable to improving heat utilization rate, and then has improved steam generation's efficiency.

in any of the above technical solutions, preferably, the method further includes: and a steam valve 106 disposed in the steam channel 1044 for controlling the ventilation amount and/or the ventilation rate of the steam.

In this technical solution, the steam valve 106 controls the ventilation amount and/or the ventilation rate of the steam pumped into the steam channel 1044, so as to improve the reliability of pumping the steam into the cooking cavity 102, reduce the possibility of higher pressure inside the cooking cavity 102 due to a larger pumped steam amount, and improve the reliability of the cooking appliance 100.

The method for controlling the steam pumped into the steam channel 1044 by the steam valve 106 includes:

only the ventilation of the steam is regulated.

Only the aeration rate of the steam is regulated.

In any of the above technical solutions, preferably, the method further includes: the heating assembly 108, disposed around the outside of the steam channel 1044, is used to maintain or heat the temperature of the steam in the steam channel 1044 at a specified temperature.

in this technical scheme, the steam in the steam channel 1044 is maintained at or heated to the designated temperature by the heating assembly 108, so that the temperature and reliability of the steam pumped into the cooking cavity 102 are improved, the rate of rise of the cooking temperature in the cooking cavity 102 is increased, and the cooking efficiency is improved.

In any of the above technical solutions, preferably, the method further includes: the water pump 110 is disposed inside the steam channel 1044, and is configured to pump the liquid in the liquid storage portion 1042 into the steam channel 1044, and pump the heated liquid into the cooking cavity 102 after being heated to a predetermined temperature by the heating element 108.

In this technical scheme, through in pumping the liquid pump with in the liquid storage part 1042 to steam channel 1044 to in heating the back pump income culinary art chamber 102 of appointed temperature through heating element 108, promoted the reliability and the efficiency of letting in steam, and then improved the efficiency that the culinary art temperature rose.

In any of the above technical solutions, preferably, the steam generation assembly further includes: and the ultrasonic generator is matched with the liquid storage part 1042 and is used for generating ultrasonic radiation with specified frequency, and the ultrasonic radiation is used for atomizing the liquid into steam.

In the technical scheme, liquid in the liquid storage portion 1042 is atomized into steam through ultrasonic radiation generated by the ultrasonic generator, the steam generation efficiency can be effectively improved, when the frequency of the ultrasonic radiation reaches 200 ten thousand oscillations, the liquid can be rapidly atomized into 1 mm-5 ml of ultra-micro particles and negative oxygen ions, water mist can be continuously blown into the cooking cavity 102 through the fan, the steam is heated by the heating assembly 108 and then enters the cooking cavity 102, the temperature rise in the cooking cavity 102 can be accelerated, and the negative oxygen ions can assist in sterilizing and cleaning the cooking cavity 102.

In any of the above technical solutions, preferably, the steam generation assembly further includes: and the heater is arranged by matching with the outer shape of the liquid storage part 1042 and is used for heating the cooking cavity 102 to boil the liquid so as to gasify the liquid in the cooking cavity 102 into steam with a specified temperature.

In this embodiment, the cooking chamber 102 is heated by the heater until the liquid boils, so that the liquid in the cooking chamber 102 is vaporized into the steam of a predetermined temperature, and similarly, the efficiency of steam generation can be effectively improved.

The heater can be a heating resistance wire arranged outside the coiled liquid storage portion 1042, the heater can further comprise an infrared coating on the outer side wall of the liquid storage portion 1042 and a corresponding infrared emitter, infrared radiation generated by the infrared emitter can excite the infrared coating to generate heat, the heater can further comprise a ferromagnetic structure layer of the liquid storage portion 1042 and a corresponding electromagnetic coil, the electromagnetic coil is used for emitting electromagnetic radiation towards the ferromagnetic structure layer, and the electromagnetic radiation is used for exciting the ferromagnetic structure layer to generate heat based on an eddy current effect.

In any of the above technical solutions, preferably, the steam generation assembly further includes: the conductive electrode is disposed inside the liquid storage portion 1042 and is immersed in the liquid, and converts the electric energy into the heat energy of the liquid in a power-on state to heat the liquid to form steam.

In any of the above technical solutions, preferably, the steam generation assembly further includes: and the pneumatic device is arranged in the steam channel 1044 and is used for blowing the steam into the cooking cavity 102.

in this technical scheme, blow steam to culinary art chamber 102 through setting up pnematic device, improved steam delivery efficiency, reduced transportation process's calorific loss, and then further promoted the rising rate of the interior temperature of culinary art chamber 102.

In any of the above technical solutions, preferably, the retractable nozzle is disposed at the top of the inner side of the cooking cavity 102, and includes a plurality of air outlets facing the bottom wall or the side wall of the cooking cavity 102, and the horizontal position of the retractable nozzle is higher than the maximum liquid level position in the cooking cavity 102.

In this technical scheme, spout the steam in the venthole into culinary art chamber 102 through the retractable shower nozzle in, be favorable to improving the area of contact of steam pump income culinary art chamber 102 in, improved the utilization efficiency of steam heat and contained oxygen, be favorable to promoting the oxidative decomposition of fat in the edible material, improved the speed that cooks the temperature rise in the culinary art chamber 102.

In any of the above technical solutions, preferably, the method further includes: the temperature sensor is arranged in the cooking cavity 102 and electrically connected to the steam generating assembly and used for monitoring the cooking temperature in the cooking cavity 102 so that the steam generating assembly can be switched to a corresponding working mode according to the cooking temperature.

In this technical scheme, through set up temperature sensor in culinary art chamber 102, the culinary art temperature in the monitoring culinary art chamber 102 to supply the steam to take place the subassembly and switch to the mode that corresponds according to the culinary art temperature, the accuracy of temperature detection in the culinary art chamber 102 has been improved, be favorable to reducing the emergence of overflowing the phenomenon, and improved the reliability of pumping appointed temperature steam into in the culinary art chamber 102, the speed and the food taste that the culinary art temperature rises in the culinary art chamber 102 have been improved, user's use experience has been synthetically promoted.

Fig. 2 shows a schematic flow diagram of a cooking method according to an embodiment of the invention.

As shown in fig. 2, a cooking method according to an embodiment of the present invention includes: step S202, determining a cooking process to which the material is heated at a preset power in real time; and S204, adjusting the horizontal position of the retractable nozzle in the cooking cavity of the cooking appliance in real time according to the cooking process, and introducing steam with a specified temperature into the cooking cavity, wherein the specified temperature is higher than the boiling temperature of the material.

preferably, the duty ratio corresponding to the first preset power is 100%.

Preferably, the second preset temperature is 120-140 ℃.

Preferably, the third preset temperature is 120-140 ℃.

Example (b):

As shown in fig. 3, a cooking method according to another embodiment of the present invention includes: step S302, heating at full power, operating a water pump, contracting a telescopic spray head to a position higher than the liquid level in a cooking cavity, and introducing high-temperature water vapor above the liquid level; step S304, judging whether the upper cover temperature T is greater than or equal to 100 ℃, if so, executing step S306, otherwise, executing step S302; step S306, the power ratio is adjusted to be kept boiling in 5-6-12 seconds, the water pump works continuously, the telescopic nozzle extends to a position below the liquid level, the flow speed and the flow of the high-temperature water vapor are increased, and timing t1 is started; step S308, judging whether the time t1 is greater than or equal to 50 minutes, if so, executing step S310, otherwise, executing step S306; step S310, the power ratio is adjusted to maintain boiling at 3-4-12S/12S, the water pump works continuously, the telescopic nozzle is contracted to a position above the liquid level, the flow speed and the flow of the introduced high-temperature water vapor are reduced, and timing t2 is started; and step S312, when t2 is detected to be greater than or equal to 30 minutes, operating at the heat preservation power or reducing the heating power to be zero.

Specifically, when the cooking appliance is an electric stewpan, a large amount of experimental data confirms that 50 to 60 minutes are required for heating soup to 100 ℃ by using a common electric stewpan, and when the electric stewpan in the present embodiment is used, the time for heating to 100 ℃ is shortened to within 20 minutes, which reduces the total time for cooking soup, and the soup is rich in fragrance after the fat is promoted to be oxidized and decomposed by steam.

According to an embodiment of the present invention, there is also provided a computer-readable storage medium having stored thereon a computer program which, when executed, performs the steps of: determining a cooking process in real time when the material is heated by preset power; the horizontal position of the retractable nozzle in a cooking cavity of the cooking appliance is adjusted in real time according to the cooking process, and steam with specified temperature is introduced into the cooking cavity, wherein the specified temperature is higher than the boiling temperature of the materials.

Preferably, the duty ratio corresponding to the first preset power is 100%.

Preferably, the second preset temperature is 120-140 ℃.

Preferably, the third preset temperature is 120-140 ℃.

The technical scheme of the invention is explained in detail with reference to the accompanying drawings, and the invention provides a cooking appliance, a cooking method and a computer readable storage medium, wherein the horizontal position of a retractable nozzle in a cooking cavity of the cooking appliance is adjusted in real time according to the cooking process, and steam with a specified temperature is introduced into the cooking cavity, so that on one hand, the steam is used for improving the cooking temperature in the cooking cavity, the rising rate of the cooking temperature in the cooking cavity is favorably improved, the cooking efficiency is improved, on the other hand, the oxygen content in the cooking cavity is improved by providing the steam with the specified temperature to the cooking cavity, the oxidative decomposition of fat in food materials is favorably promoted, the content of free fatty acid in cooking liquor is improved, the aroma of the food materials and the rich degree of the cooking liquor are improved, and the eating taste of the food materials is improved.

The steps in the method of the invention can be sequentially adjusted, combined and deleted according to actual needs.

The units in the cooking method of the invention can be combined, divided and deleted according to actual needs.

It will be understood by those skilled in the art that all or part of the steps of the methods of the embodiments described above may be implemented by program instructions associated with hardware, and that the program may be stored in a computer-readable storage medium, including read-only memory, random access memory, programmable read-only memory, erasable programmable read-only memory, one-time programmable read-only memory, erasable rewritable read-only memory, compact disk read-only memory or other optical disk storage, magnetic disk storage, tape storage, or any other medium capable of being read by a computer and capable of carrying or storing data.

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

1. A cooking appliance, comprising:

A cooking cavity for containing materials to be cooked;

The telescopic spray head is arranged on the inner side of the top of the cooking cavity;

The steam generating component is communicated with the telescopic spray head and is used for introducing steam with specified temperature into the cooking cavity through the telescopic spray head in the process of cooking the materials,

Wherein, the horizontal position of retractable shower nozzle can adjust according to the culinary art process correspondingly.

2. The cooking appliance of claim 1, wherein the steam generation assembly further comprises:

The liquid storage part is arranged outside the cooking cavity and used for storing liquid used for generating steam;

And the steam channel is communicated with the liquid storage part and the cooking cavity and is used for converting the liquid into steam with the specified temperature and introducing the steam into the cooking cavity.

3. The cooking appliance of claim 2,

The appointed lateral wall of stock solution portion with for directly leaning on or being equipped with heat conduction structure piece between the appointed lateral wall of culinary art chamber, just the appointed lateral wall of stock solution portion with the appointed lateral wall homoenergetic of culinary art chamber carries out heat-conduction.

4. The cooking appliance of claim 2, further comprising:

And the steam valve is arranged in the steam channel and used for controlling the ventilation quantity and/or the ventilation rate of the steam.

5. The cooking appliance according to any one of claims 2 to 4, further comprising:

And the heating component is arranged around the outer side of the steam channel and is used for maintaining or heating the temperature of the steam in the steam channel to the specified temperature.

6. The cooking appliance of claim 5, wherein the steam generation assembly further comprises:

the water pump is arranged on the inner side of the steam channel and used for pumping the liquid in the liquid storage part into the steam channel and heating the liquid to the specified temperature through the heating assembly and then pumping the liquid into the cooking cavity.

7. The cooking appliance of any one of claims 2 to 4, wherein the steam generation assembly further comprises:

And the ultrasonic generator is matched with the liquid storage part and used for generating ultrasonic radiation with specified frequency, and the ultrasonic radiation is used for atomizing the liquid into steam.

8. The cooking appliance of any one of claims 2 to 4, wherein the steam generation assembly further comprises:

And the heater is matched with the outer side shape of the liquid storage part and used for heating the cooking cavity to boil liquid so as to gasify the liquid in the cooking cavity into steam with the specified temperature.

9. The cooking appliance of any one of claims 2 to 4, wherein the steam generation assembly further comprises:

and the conductive electrode is arranged in the liquid storage part and is immersed in the liquid, and the conductive electrode converts electric energy into heat energy of the liquid in an electrified state so as to heat the liquid to form the steam.

10. The cooking appliance of any one of claims 2 to 4, wherein the steam generation assembly further comprises:

And the pneumatic device is arranged in the steam channel and used for blowing the steam into the cooking cavity.

11. The cooking appliance according to any one of claims 2 to 4, further comprising:

and the temperature sensor is arranged in the cooking cavity, is electrically connected with the steam generation assembly and is used for monitoring the cooking temperature in the cooking cavity so as to switch the steam generation assembly to a corresponding working mode according to the cooking temperature.

12. A cooking control method applied to the cooking appliance according to any one of claims 1 to 11, wherein the cooking control method comprises:

determining a cooking process in real time when the material is heated by preset power;

Adjusting the horizontal position of a retractable spray head in the cooking cavity of the cooking appliance in real time according to the cooking process, introducing steam with specified temperature into the cooking cavity,

Wherein the specified temperature is above the boiling temperature of the material.

13. The cooking control method according to claim 12, wherein the adjusting of the horizontal position of the retractable nozzle in the cooking cavity of the cooking appliance in real time according to the cooking process and the introducing of the steam at the specified temperature into the cooking cavity specifically include:

When the material is cooked at a first preset power, adjusting the horizontal position of the retractable nozzle to be higher than the liquid level of the material;

And introducing steam with a first preset temperature into the cooking cavity until the boiling temperature of the materials is reached.

14. The cooking control method according to claim 13, further comprising:

After the boiling temperature of the material is detected, adjusting the horizontal position of the telescopic spray head to be lower than the liquid level position of the material;

and controlling the material to be cooked at a second preset power so as to maintain the material in a boiling state;

and in the second preset power heating process, introducing steam at a second preset temperature into the cooking cavity until the ventilation time reaches preset ventilation time.

15. The cooking control method according to claim 14,

The duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.

16. The cooking control method according to claim 14 or 15, further comprising:

After the heating process corresponding to the second preset power is detected to be finished, adjusting the horizontal position of the retractable nozzle to be higher than the liquid level position of the material;

And controlling the material to be cooked at a third preset power so as to maintain the material to be continuously kept in the boiling state;

And in the third preset power heating process, introducing steam at a third preset temperature into the cooking cavity until the heating time reaches a preset heating time.

17. the cooking control method according to claim 16,

And the duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.

18. A computer-readable storage medium, having a computer program stored thereon, wherein the computer program, when executed, implements the steps of the cooking control method of any one of claims 12 to 17.