CN110856597B - Cooking appliance and control method and device thereof - Google Patents
Cooking appliance and control method and device thereof Download PDFInfo
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- CN110856597B CN110856597B CN201810975415.9A CN201810975415A CN110856597B CN 110856597 B CN110856597 B CN 110856597B CN 201810975415 A CN201810975415 A CN 201810975415A CN 110856597 B CN110856597 B CN 110856597B
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- 238000010411 cooking Methods 0.000 title claims abstract description 244
- 238000000034 method Methods 0.000 title claims abstract description 70
- 235000013305 food Nutrition 0.000 claims abstract description 155
- 239000000463 material Substances 0.000 claims abstract description 91
- 238000009835 boiling Methods 0.000 claims abstract description 45
- 230000008569 process Effects 0.000 claims abstract description 25
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims description 23
- 230000008859 change Effects 0.000 claims description 8
- 238000004590 computer program Methods 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 abstract description 35
- 239000000126 substance Substances 0.000 abstract description 23
- 235000015097 nutrients Nutrition 0.000 abstract description 22
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 230000000050 nutritive effect Effects 0.000 abstract description 13
- 239000007788 liquid Substances 0.000 description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 241000209094 Oryza Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 239000003292 glue Substances 0.000 description 7
- 230000001965 increasing effect Effects 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 230000003247 decreasing effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 230000004927 fusion Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 238000009827 uniform distribution Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The invention discloses a cooking appliance and a control method and a control device thereof, wherein the control method comprises the following steps: in the air extraction cooking process, controlling the ratio of a first integral value of the air pressure value in the pot between a first temperature point and a second temperature point of the cooked food material to a second integral value of the air pressure value outside the pot between the first temperature point and the second temperature point to be smaller than a set ratio threshold; wherein, the set ratio threshold is equal to or less than 1, the second temperature point is greater than the first temperature point, and the first temperature point and the second temperature point are both less than the boiling temperature corresponding to the pressure value outside the boiler. According to the control method provided by the invention, when the control method is applied to cooking, the cooking food can be disturbed by generating bubbles at a lower temperature, the cooking food is prevented from being pasted and adhered, so that the cooking food is uniformly heated, when the control method is applied to cooking soup, the nutrient substances of the food can be fully dissolved in the soup, a better flavor and taste can be generated, and meanwhile, the nutritive value of the food cooked by the cooking utensil is greatly improved.
Description
Technical Field
The invention relates to the technical field of control of cooking appliances, in particular to a control method of a cooking appliance, a control device of the cooking appliance and the cooking appliance.
Background
With the improvement of living standard of people, people have higher and higher requirements on the cooking effect of cooking utensils.
In the related art, when the temperature of a cooking appliance (e.g., an electric cooker) is higher than a certain temperature value during the process of heating food (e.g., rice), the surface of the food is easy to be gelatinized and cohered into lumps, which hinders the uniform distribution of heat and high-temperature bubble flow and easily causes the undercooked food.
In addition, in the process of cooking the food material by the cooking appliance, part of the food material (for example, green vegetables and the like) is sensitive to temperature, and excessive temperature easily causes loss of part of nutrient substances in the food material, so that in a general case, when the cooking appliance cooks the food material, the nutritive value of the cooked food is low, and meanwhile, soup of the cooked food is light and tasteless, and the flavor and the taste are affected.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, a first objective of the present invention is to provide a method for controlling a cooking apparatus, which can accurately control the pressure value in a pot to generate bubbles at a lower temperature, so that when the method is applied to cooking, the bubbles can disturb the cooked food at the lower temperature, thereby preventing the cooked food from being pasted and adhered to each other to form a dense bubble channel, enhancing convection heat transfer, and enabling the cooked food to be uniformly heated, and when the method is applied to soup cooking, the nutrient substances of the food can be fully dissolved in the soup, so as to generate better flavor and taste, and at the same time, the nutritional value of the food cooked by the cooking apparatus can be greatly improved.
A second object of the present invention is to provide a control device for a cooking appliance.
A third object of the present invention is to propose a cooking appliance.
A fourth object of the invention is to propose an electronic device.
A fifth object of the invention is to propose a non-transitory computer-readable storage medium.
In order to achieve the above object, a first embodiment of the present invention provides a control method for a cooking appliance, including: in the air extraction cooking process, controlling the ratio of a first integral value of an air pressure value in the pot between a first temperature point and a second temperature point of the cooked food material to a second integral value of an air pressure value outside the pot between the first temperature point and the second temperature point to be smaller than a set ratio threshold; the set ratio threshold is equal to or less than 1, the second temperature point is greater than the first temperature point, and the first temperature point and the second temperature point are both less than the boiling temperature corresponding to the pressure value outside the boiler.
According to the control method of the cooking appliance, in the air exhaust cooking process, the ratio of a first integral value of the air pressure value in the pot between a first temperature point and a second temperature point of the cooking food material to a second integral value of the air pressure value outside the pot between the first temperature point and the second temperature point is controlled to be smaller than the set ratio threshold. From this, can accurately control the atmospheric pressure value in the pot, with under lower temperature, produce the bubble, thereby, when being applied to cooking, can carry out the disturbance to the culinary art edible material through the bubble under lower temperature, avoid the culinary art edible material to glue because of pasting, form intensive bubble passageway, the intensive convection heat transfer of intensive, make the culinary art edible material thermally equivalent, when being applied to a kind of deep pot hot water, can make the nutrient substance of edible material fully dissolve in the hot water, produce better flavor taste, simultaneously, the nutritive value of the food that cooking utensil cooked has been improved greatly.
In addition, the control method of the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:
according to an embodiment of the invention, the set ratio threshold is equal to or less than 0.8; alternatively, the set ratio threshold is equal to or less than 0.6; or, the set ratio threshold is equal to or less than 0.5; alternatively, the set ratio threshold is equal to or less than 0.4.
According to an embodiment of the invention, the first temperature point and the second temperature point are both greater than the difference between the gelatinization temperature of the cooked food material and a set difference temperature; or the first temperature point and the second temperature point are both greater than the corresponding temperature value at the air extraction starting moment; or the first temperature point and the second temperature point are both larger than the corresponding temperature value at the heating starting moment.
According to one embodiment of the invention, said first temperature point is equal to the initial value of the temperature in the pan.
According to an embodiment of the present invention, further comprising: controlling the pressure value in the pot to change between a first temperature point and a second temperature point; and/or controlling the pressure value in the pot to be greater than the pressure value outside the pot within a first set time after the second temperature point.
In order to achieve the above object, a second aspect of the present invention provides a control device for a cooking appliance, including: the control module is used for controlling the ratio of a first integral value of an air pressure value in the cooker between a first temperature point and a second temperature point of the cooked food material to a second integral value of an air pressure value outside the cooker between the first temperature point and the second temperature point to be smaller than a set ratio threshold value in the air exhaust cooking process; the set ratio threshold is equal to or less than 1, the second temperature point is greater than the first temperature point, and the first temperature point and the second temperature point are both less than the boiling temperature corresponding to the pressure value outside the boiler.
According to the control device of the cooking appliance, the control module controls the ratio of a first integral value of the pressure value in the pot between a first temperature point and a second temperature point of the cooked food material to a second integral value of the pressure value outside the pot between the first temperature point and the second temperature point to be smaller than the set ratio threshold value in the air exhaust cooking process. From this, can accurately control the atmospheric pressure value in the pot, with under lower temperature, produce the bubble, thereby, when being applied to cooking, can carry out the disturbance to the culinary art edible material through the bubble under lower temperature, avoid the culinary art edible material to glue because of pasting, form intensive bubble passageway, the intensive convection heat transfer of intensive, make the culinary art edible material thermally equivalent, when being applied to a kind of deep pot hot water, can make the nutrient substance of edible material fully dissolve in the hot water, produce better flavor taste, simultaneously, the nutritive value of the food that cooking utensil cooked has been improved greatly.
In addition, the control device of the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:
according to an embodiment of the invention, the set ratio threshold is equal to or less than 0.8; alternatively, the set ratio threshold is equal to or less than 0.6; or, the set ratio threshold is equal to or less than 0.5; alternatively, the set ratio threshold is equal to or less than 0.4.
According to an embodiment of the invention, the first temperature point and the second temperature point are both greater than the difference between the gelatinization temperature of the cooked food material and a set difference temperature; or the first temperature point and the second temperature point are both greater than the corresponding temperature value at the air extraction starting moment; or the first temperature point and the second temperature point are both larger than the corresponding temperature value at the heating starting moment.
According to one embodiment of the invention, said first temperature point is equal to the initial value of the temperature in the pan.
According to an embodiment of the present invention, the control module is further configured to control the pressure value in the pan to change back and forth between a first temperature point and a second temperature point; and/or controlling the pressure value in the pot to be greater than the pressure value outside the pot within a first set time after the second temperature point.
In order to achieve the above object, a cooking appliance is provided in an embodiment of a third aspect of the present invention, which includes a control device of the cooking appliance provided in the embodiment of the second aspect of the present invention.
According to the cooking appliance disclosed by the embodiment of the invention, the pressure value in the pot can be accurately controlled to generate bubbles at a lower temperature, so that when the cooking appliance is applied to cooking, the cooking food can be disturbed by the bubbles at the lower temperature to avoid the pasting of the cooking food to form a dense bubble channel, the convection heat transfer is strengthened, the cooking food is uniformly heated, when the cooking appliance is applied to cooking soup, the nutrient substances of the cooking food can be fully dissolved in the soup, a better flavor and taste are generated, and meanwhile, the nutritive value of the food cooked by the cooking appliance is greatly improved.
To achieve the above object, a fourth aspect of the present invention provides an electronic device, including a memory, a processor; wherein the processor executes a program corresponding to the executable program code by reading the executable program code stored in the memory, so as to implement the control method of the cooking appliance according to the embodiment of the first aspect of the present invention.
According to the electronic device provided by the embodiment of the invention, by executing the control method of the cooking appliance, the pressure value in the pot can be accurately controlled to generate bubbles at a lower temperature, so that when the electronic device is applied to cooking, the cooking food can be disturbed by the bubbles at the lower temperature to avoid the pasting of the cooking food, a dense bubble channel is formed, the convection heat transfer is enhanced, the cooking food is uniformly heated, when the electronic device is applied to cooking soup, the nutrient substances of the food can be fully dissolved in the soup, a better flavor and taste are generated, and meanwhile, the nutritive value of the food cooked by the cooking appliance is greatly improved.
To achieve the above object, a fifth embodiment of the present invention proposes a non-transitory computer-readable storage medium, on which a computer program is stored, which, when executed by a processor, implements the control method of the cooking appliance proposed by the first embodiment of the present invention.
According to the non-transitory computer readable storage medium of the embodiment of the invention, by executing the control method of the cooking appliance, the pressure value in the pot can be accurately controlled to generate bubbles at a lower temperature, so that when the non-transitory computer readable storage medium is applied to cooking, the cooking food can be disturbed by the bubbles at the lower temperature to avoid the pasting of the cooking food to form a dense bubble channel, the convection heat transfer is enhanced, the cooking food is uniformly heated, when the non-transitory computer readable storage medium is applied to cooking soup, the nutrient substances of the cooking food can be fully dissolved in the soup to generate better flavor and taste, and meanwhile, the nutritional value of the food cooked by the cooking appliance is greatly improved.
Drawings
Fig. 1 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention;
FIGS. 2a-2b are schematic structural views of a cooking appliance according to an embodiment of the present invention;
FIG. 3 is a graph of the relationship between the pressure inside the pot and the temperature of the cooked food material according to an embodiment of the present invention;
FIG. 4 is a graph of the relationship between the pressure inside the pot and the temperature of the cooked food material according to another embodiment of the present invention;
FIG. 5 is a graph of the relationship between the pressure inside the pot and the temperature of the cooked food according to still another embodiment of the present invention;
FIG. 6 is a graph of the relationship between the pressure inside the pot and the temperature of the cooked food material according to another embodiment of the present invention;
fig. 7 is a block schematic diagram of a control apparatus of a cooking appliance according to an embodiment of the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
A control method of a cooking appliance, a control device of a cooking appliance, an electronic apparatus, and a non-transitory computer-readable storage medium proposed according to embodiments of the present invention are described below with reference to the accompanying drawings.
Fig. 1 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention.
In an embodiment of the present invention, as shown in fig. 2a and 2b, the cooking appliance 1 of the embodiment of the present invention may include a body 10, an inner pot 20, an air pressure regulator 30, a cover 40, a controller 50, and a heating device 60.
Wherein, the air pressure regulator 30 is arranged on the cover body 40 and is used for extracting the air in the inner pot 20 so as to reduce the pressure value in the pot; the heating device 60 may comprise a first heating device 61 and a second heating device 62, wherein the first heating device 61 is connected to the air pressure regulator 30 and is used for heating the air in the inner pot to cook the cooking food in the inner pot 20, and the second heating device 62 is arranged at the bottom of the inner pot 20 and is used for heating the inner pot 20 to cook the cooking food in the inner pot 20; the controller 50 is connected to the gas pressure regulator 30 to control the gas pressure regulator 30 to pump the gas in the inner pot 20.
Specifically, as shown in fig. 2a and 2b, after cooking food (e.g., rice) and liquid (water) are put in the inner pot 20, the liquid in the inner pot 20 is heated by the first heating device 61 and the second heating device 62 to heat the cooking food in the inner pot 20, so that the cooking food becomes soft. When the temperature of the liquid reaches the boiling point, a phenomenon of boiling occurs in the cooking appliance 1, and bubbles are generated in the liquid. The soft cooking food materials are gradually torn under the impact of the bubbles, so that the liquid and the torn cooking food materials are fused together, the soup becomes thick, and nutrient substances such as free amino acid, free fatty acid and the like are dissolved in the soup, and the soup is convenient for absorption by a human body.
In the process of heating up cooking food (e.g., rice) in a current cooking appliance (e.g., an electric cooker), because a boiling point in the cooking appliance is higher than a gelatinization temperature of the cooking food, the cooking appliance is boiled after the temperature in the cooking appliance exceeds the gelatinization temperature of the cooking food. However, when the temperature inside the cooking appliance exceeds the gelatinization temperature of the cooked food, the surface of the cooked food is easily gelatinized and cohered into lumps, and the uniform distribution of heat and high-temperature bubble flow is hindered, easily causing undercooked food.
In addition, in the process of cooking some cooking food materials by the cooking appliance, part of the cooking food materials (such as green vegetables and the like) are sensitive to temperature, and an excessively high temperature easily causes loss of part of nutrient substances in the cooking food materials, and moreover, under the conditions of normal pressure and low temperature, a boiling phenomenon cannot be generated in the cooking appliance, so that the nutrient components in the cooking food materials are difficult to dissolve out, and flavor substances cannot be well mixed, therefore, the nutritional value of the food cooked by the cooking appliance is greatly reduced, and meanwhile, the soup of the cooked food is easily light and tasteless, and the flavor and the taste are influenced.
It should be noted that boiling refers to the phenomenon of vaporization occurring simultaneously inside and on the surface of a liquid at a certain temperature, and the temperature of the liquid at the time of boiling is called boiling point, wherein the boiling point of the liquid may be the temperature at which the saturated vapor pressure of the liquid is equal to the external pressure. Therefore, when the liquid in the inner pot 20 boils, the saturated vapor pressure in the bubbles formed inside the liquid is equal to the pressure exerted by the outside world, i.e.: pv is the saturated vapor pressure of the bubbles formed inside the liquid at boiling, Pe is the liquid outside air pressure (i.e., the pressure value in the pot), σ is the surface tension of the bubbles formed inside the liquid at boiling, and R is the radius of the bubbles formed inside the liquid at boiling. Therefore, the boiling point of the liquid is related to the pressure applied from the outside, namely related to the pressure value Pe in the pot, when the pressure value Pe in the pot is increased, the boiling point of the liquid is also increased, and when the pressure value Pe in the pot is reduced, the boiling point of the liquid is also reduced. In addition, the temperature distribution in the inner pot 20 is not uniform during the cooking process. Since the heat output from the heating device 60 in the cooking appliance is mainly gradually transferred from the bottom to the top of the cooking material, the temperature of the cooking cavity assumes a layered state. Specifically, since the bottom of the inner pot 20 is in direct contact with the heating means 60, the temperature of the bottom of the inner pot 20 is highest. In the embodiment of the present invention, since the temperature in the inner pot 20 is layered, bubbles are generated when the bottom of the cooking cavity reaches the boiling point first, and the food material is stirred by the generated bubbles. But since the temperatures of the middle and top portions are now lower than the bottom portion, the temperatures of the middle and top portions do not reach boiling points and the entire cooking chamber does not really go to boiling. In other words, the bubbles generated in the embodiment of the present invention are generated when the temperature of the bottom of the cooking cavity reaches the boiling point.
Therefore, in the embodiment of the present invention, as shown in fig. 2a and fig. 2b, during the cooking of the food material, the controller 50 controls the air pressure regulator 30 to pump the air in the inner pot 20, so that the pressure in the inner pot is lower than the atmospheric pressure, i.e., negative pressure is formed in the inner pot, and the boiling point of the liquid in the inner pot 20 is reduced. At this time, the nutrient substances and the cooking liquor inside the cooking material in the inner pot 20 are permeated with each other by the pressure difference, and, in the process of negative air pressure, at a proper temperature, bubbles (boiling bubbles generated when the temperature at the bottom of the inner pot 20 reaches the boiling point) can be generated in the liquid in the inner pot 20, so that the cooking food and the soup are enabled to roll, therefore, when the method is applied to cooking, when the cooking temperature does not reach the temperature when the cooked food material does not start to be gelatinized or just starts to be gelatinized, the bubbles disturb the cooked food materials to avoid the cooked food materials from being adhered due to gelatinization to form a dense bubble channel, reinforce convection heat transfer and enable the cooked food materials to be uniformly heated, when the food is applied to cooking soup, the nutrient substances of the cooking food materials can be fully dissolved in the soup, better flavor and taste are generated, and meanwhile, the nutritive value of the food cooked by the cooking utensil is greatly improved.
On the basis of the above embodiments, the embodiments of the present invention provide a control method for a cooking appliance, so as to control the pressure value in the pot during the air-extracting cooking process.
As shown in fig. 1, a method for controlling a cooking appliance according to an embodiment of the present invention may include the steps of:
s1, in the air-extracting cooking process, the ratio of a first integral value of the air pressure value in the pot between a first temperature point and a second temperature point of the cooking food material to a second integral value of the air pressure value outside the pot between the first temperature point and the second temperature point is controlled to be smaller than a set ratio threshold. Wherein, the set ratio threshold is equal to or less than 1, the second temperature point is greater than the first temperature point, and the first temperature point and the second temperature point are both less than the boiling temperature corresponding to the pressure value outside the boiler.
The boiling temperature corresponding to the pressure value P0 outside the boiler can be 100 ℃, that is, both the first temperature point t1 and the second temperature point t2 can be less than 100 ℃.
Specifically, during the cooking of the food in the inner pot by the cooking appliance, the pressure value Pe in the pot has a certain relationship with the temperature t of the cooking food, i.e., Pe ═ f (t). Therefore, in practical applications, a first integrated value S1 of the pressure value Pe inside the pot between the first temperature point t1 and the second temperature point t2 of the cooked food material, i.e. a first integrated value S1, can be calculated
And calculating a second integral value S2 of the pressure value P0 outside the pot between a first temperature point t1 and a second temperature point t2 of the cooked food material, namely
Wherein the second integrated value S2 is equal to the first integrated valueValue S maximum value SmaxI.e. S2 ═ SmaxP0 (t2-t 1). According to the ratio of the first integrated value S1 to the second integrated value S2
The deviation between the pressure Pe inside the pot and the pressure P0 outside the pot can be accurately determined. Wherein the ratio of the first integrated value S1 to the second integrated value S2
The smaller the difference between the internal pressure Pe and the external pressure P0, the smaller the difference between the internal pressure Pe and the external pressure Pe.
Thus, by controlling the ratio of the first integrated value S1 to the second integrated value S2
Be less than a certain setting value (promptly, set for the specific value threshold value), can accurately control pot internal pressure value Pe and be less than a certain atmospheric pressure value, so that under the inherent lower temperature of cooking utensil, can produce the bubble, thereby, when being applied to cooking, can be through the bubble to the culinary art edible material disturbance under lower temperature, so as to avoid the culinary art edible material to glue because of the gelatinization, form intensive bubble passageway, reinforce the convection heat transfer, make the culinary art edible material thermally equivalent, when being applied to a kind of deep pot hot water, can make the nutritive substance of edible material fully dissolve in the hot water, produce better flavor taste, and simultaneously, the nutritive value of the food that cooking utensil cooks out has been improved greatly.
According to an embodiment of the invention, the first temperature point t1 and the second temperature point t2 are both greater than the difference between the gelatinization temperature of the cooked food material and the set difference temperature, or the first temperature point t1 and the second temperature point t2 are both greater than the temperature value corresponding to the air extraction starting time, or the first temperature point t1 and the second temperature point t2 are both greater than the temperature value corresponding to the heating starting time.
According to an embodiment of the present invention, the set ratio threshold may be equal to or less than 0.8; alternatively, the set ratio threshold may be equal to or less than 0.6; alternatively, the set ratio threshold may be equal to or less than 0.5; alternatively, the set ratio threshold may be equal to or less than 0.4.
Specifically, in practical applications, the first temperature point t1 and the second temperature point t2 may be selected within a certain set range in order to more accurately control the cooking appliance. When the cooking appliance is applied to different cooking scenes (including cooking scenes such as rice cooking and soup making), the control method for the cooking appliance is different.
When the cooking appliance is applied to cooking, as a possible embodiment, the first temperature point t1 and the second temperature point t2 are both greater than the difference between the gelatinization temperature of the cooked food material and the set difference temperature.
Wherein the gelatinization temperature of the cooked food material can be calibrated according to gelatinization characteristics of the cooked food material, for example, the gelatinization temperature of the cooked food material (e.g., rice) can be 62 ℃; the set difference temperature may be calibrated according to actual conditions, for example, the set difference temperature may be 2 ℃. That is, the first temperature point t1 and the second temperature point t2 are both greater than the difference between the gelatinization temperature of the cooked food and the set difference temperature and are both less than the boiling temperature corresponding to the pressure value outside the pot, for example, the first temperature point t1 and the second temperature point t2 are both greater than 60 ℃ and are both less than 100 ℃, so that the boiling point of rice water can be accurately and effectively controlled in a lower temperature range during cooking, and the cooked food is prevented from being adhered due to gelatinization.
Specifically, as shown in fig. 3, during the air-extracting cooking process, the pressure value Pe in the pan has a certain relationship with the temperature t of the cooked food material, i.e., Pe ═ f (t). Selecting a first temperature point t1 and a second temperature point t2 in a temperature range from the temperature when the cooked food material does not start gelatinization or just starts gelatinization to the boiling temperature corresponding to the pressure value outside the pot, for example, in a temperature range of 60-100 ℃, and calculating the pressure value Pe in the pot in a range of [ t1, t2 ]]Inner area under line (first integral value S1), i.e.
Wherein the maximum value S of the first integrated value SmaxP0 (t2-t1), i.e. the pressure value P0 outside the pot at the first temperature point t1 and the first temperature point t1 of the cooked food materialA second integrated value S2 between the two temperature points t 2. By controlling the ratio of the first integrated value S1 to the second integrated value S2
Can more accurately control the pressure value Pe in the pot.
When the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than 1 and greater than 0.8, i.e.
When the temperature of the cooking food is between the first temperature point t1 and the second temperature point t2, the pressure value Pe in the pot is smaller than the pressure value P0 outside the pot, namely, a certain negative pressure value exists in the pot, the boiling point of the liquid in the pot is reduced, bubbles generated by boiling are slightly increased compared with bubbles generated by boiling under normal atmospheric pressure, and the heating uniformity of the cooking food is still to be improved when the cooking food is applied to cooking.
When the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than 0.8 and greater than 0.6, i.e.
At the time when the temperature of the cooking material is between the first temperature point t1 and the second temperature point t2, the pressure value Pe in the pot is further decreased, that is, the negative pressure value in the pot is further decreased, the boiling point of the liquid in the pot is decreased, bubbles are generated earlier than the normal atmospheric pressure, bubbles generated by boiling are slightly increased than bubbles generated by boiling at the normal atmospheric pressure, and the cooking material can be substantially uniformly heated
When the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than 0.6 and greater than 0.4, i.e.
When the temperature of the cooking food is between the first temperature point t1 and the second temperature point t2, the pressure value Pe in the pot is further reduced, that is, the negative pressure value in the pot is further reduced, the boiling point of the liquid in the pot is reduced, the quantity of bubbles generated when the liquid in the pot boils and the boiling time are obviously increased, and the cooking food can be heated basically and uniformly.
When the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than 0.4 and greater than 0.2, i.e.
At this time, when the temperature of the cooking material is between the first temperature point t1 and the second temperature point t2, the pressure value Pe in the pot is further decreased, that is, the negative pressure value in the pot is further decreased, and at this time, when applied to cooking, the rice water in the pot can be boiled when the material does not start to be gelatinized or is about to start to be gelatinized (that is, when the material does not start to be adhered), and the cooking material is uniformly heated.
When the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than 0.2 and greater than 0.1, i.e.
When the temperature of the cooking food is between the first temperature point t1 and the second temperature point t2, the pressure value Pe in the pot is further reduced, so that the negative pressure value in the pot is at an ultra-low level, the pot can be vigorously boiled under a low-temperature condition, the cooking food can be effectively prevented from being adhered, and the cooking food is uniformly heated.
When the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than 0.1 and greater than 0, i.e.
When the temperature of the cooking food is between the first temperature point t1 and the second temperature point t2, the pressure value Pe in the pot is further reduced, so that the negative pressure value in the pot is close to the vacuum level, the pot is vigorously boiled under the low-temperature condition, the cooking food can be effectively prevented from being adhered, and the cooking food is uniformly heated.
That is, when applied to cooking, the ratio of the first integrated value S1 to the second integrated value S2 can be controlled
Less than 0.8, it is preferable to control the ratio of the first integrated value S1 to the second integrated value S2
Less than 0.4. Therefore, the negative pressure value in the pot can be effectively reduced, so that bubbles can be generated in the cooking utensil under the low-temperature condition, the phenomenon that the cooked food materials are adhered to each other to form a dense bubble channel can be effectively avoided, the convection heat transfer is enhanced, and the cooked food materials are uniformly heated.
As another possible embodiment, the first temperature point and the second temperature point are both greater than the temperature value corresponding to the pumping start time.
Specifically, as shown in fig. 4, during the air-extracting cooking process, the pressure value Pe in the pan has a certain relationship with the temperature t of the cooked food material, i.e., Pe ═ f (t). Selecting a first temperature point t1 and a second temperature point t2 in a temperature range from a temperature value corresponding to the starting moment of air extraction (namely, the moment when the pressure value Pe in the cooker is smaller than the pressure value P0 outside the cooker) to a boiling temperature (for example, 100 ℃) corresponding to the pressure value outside the cooker, and calculating the pressure value Pe in the cooker in a range of [ t1, t2 ]]Inner area under line (first integral value S1), i.e.
Wherein the first integral value S is the mostLarge value SmaxP0 (t2-t1), i.e. the second integrated value S2 of the pot-outside air pressure value P0 between the first temperature point t1 and the second temperature point t2 of the cooked food material. By controlling the ratio of the first integrated value S1 to the second integrated value S2
Can more accurately control the pressure value Pe in the pot. The specific control method can refer to the above embodiments, and in order to avoid redundancy, detailed description is omitted here.
Therefore, when the method is applied to cooking, the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than a certain set value (for example, may be less than 0.8, preferably, may be less than 0.4), can reduce the negative pressure value in the pot effectively to make the cooking utensil can produce the bubble under the low temperature condition in, and then can avoid cooking the food material to take place to glue effectively, form intensive bubble passageway, strengthen convection heat transfer, make the cooking food material thermally equivalent.
As still another possible embodiment, the first temperature point and the second temperature point are both greater than the temperature value corresponding to the heating start time.
Specifically, as shown in fig. 5, during the air-extracting cooking process, the pressure value Pe in the pan has a certain relationship with the temperature t of the cooked food material, i.e., Pe ═ f (t). Selecting a first temperature point t1 and a second temperature point t2 in a temperature range from a temperature value corresponding to the heating starting moment to a boiling temperature (for example, 100 ℃) corresponding to the pressure value outside the boiler, and calculating the pressure value Pe in the boiler in a range [ t1, t2 ]]Inner area under line (first integral value S1), i.e.
Wherein the maximum value S of the first integrated value SmaxP0 (t2-t1), i.e. the second integrated value S2 of the pot-outside air pressure value P0 between the first temperature point t1 and the second temperature point t2 of the cooked food material. By controlling the first integrated value S1 and the second integrated valueRatio of S2
The size can control the pressure value Pe in the pot more accurately. The specific control method can refer to the above embodiments, and in order to avoid redundancy, detailed description is omitted here.
Therefore, when the method is applied to cooking, the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than a certain set value (for example, may be less than 0.8, preferably, may be less than 0.4), can reduce the negative pressure value in the pot effectively to make the cooking utensil can produce the bubble under the low temperature condition in, and then can avoid cooking the food material to take place to glue effectively, form intensive bubble passageway, strengthen convection heat transfer, make the cooking food material thermally equivalent.
Further, when the cooking appliance is applied to cook soup, as a possible embodiment, the first temperature point is equal to the initial value of the temperature in the pot.
Specifically, as shown in fig. 6, during the air-extracting cooking process, the pressure value Pe in the pan has a certain relationship with the temperature t of the cooked food material, i.e., Pe ═ f (t). In the temperature range from the initial value of the temperature in the pot to the boiling temperature t0 corresponding to the pressure value outside the pot, a first temperature point t1 (the first temperature point t1 is the initial value of the temperature in the pot) and a second temperature point t2 are selected, and the pressure value Pe in the pot in the interval [ t1, t2 ] is calculated]Inner area under line (first integral value S1), i.e.
Wherein the maximum value S of the first integrated value SmaxP0 (t2-t1), i.e. the second integrated value S2 of the pot-outside air pressure value P0 between the first temperature point t1 and the second temperature point t2 of the cooked food material. By controlling the ratio of the first integrated value S1 to the second integrated value S2
Of size of (A) canSo as to more accurately control the pressure value Pe in the pan.
When the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than 1 and greater than 0.5, i.e. control
When the temperature of the cooking food is between the first temperature point t1 and the second temperature point t2, at least one pressure value Pe in the pot is smaller than a pressure value P0 outside the pot, and boiling occurs in the pot at a certain temperature, so that the mutual permeation and fusion between the cooking food and soup can be promoted, a good flavor can be generated, and to a certain extent, the loss of partial nutrient substances in the cooking food caused by high temperature is avoided, and the cooking effect of the cooking food is still to be improved.
When the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than 0.5 and greater than 0.1, i.e. control
When the temperature of the cooking food is between the first temperature point t1 and the second temperature point t2, the duration of the negative pressure cooking stage in the pot is longer, the penetration and fusion between the cooking food and the soup are more sufficient, better flavor can be generated, and meanwhile, the nutrient substances of the cooking food can be fully dissolved in the soup.
When the ratio of the first integrated value S1 to the second integrated value S2 is controlled
Less than 0.1 and greater than 0, i.e. control
When the temperature of the cooking food material is between the first temperature point t1 and the second temperature point t2During the process, the negative pressure value in the pot is close to the vacuum level, the duration time of the negative pressure value in the pot is close to the duration of the negative pressure interval, so that bubbles can be generated in the cooking appliance under the low-temperature condition, the permeation and fusion between the cooking food and the soup are more sufficient, better flavor can be generated, meanwhile, the nutrient substances of the cooking food can be fully dissolved in the soup, and the user experience degree is greatly improved.
That is, when the method is applied to soup making, the ratio of the first integrated value S1 to the second integrated value S2 can be controlled
Less than a set value (preferably, may be less than 0.5). Therefore, the nutrient substances of the cooking food can be fully dissolved in the soup, the cooking effect can meet the requirements of users, and the experience of the users is greatly improved.
Further, the pressure value in the cooker is controlled to change between the first temperature point and the second temperature point in a reciprocating mode, and/or the pressure value in the cooker is controlled to be larger than the pressure value outside the cooker within a first set time after the second temperature point.
Specifically, in the process of controlling the ratio of the first integrated value S1 to the second integrated value S2 to control the pressure Pe in the pot and thus the boiling in the pot through the above-mentioned embodiment, the pressure Pe in the pot can be controlled to change back and forth between the first temperature point t1 and the second temperature point t 2. Therefore, dynamic permeation between the cooking food materials and the soup can be promoted by controlling the reciprocating change of the pressure value Pe in the pot, so that the fusion effect between the soup and the cooking food materials is greatly improved, and better flavor and taste are generated.
Further, as shown in fig. 6, after the ratio of the first integrated value S1 to the second integrated value S2 is controlled by the above embodiment, so as to control the pressure in the pot Pe, and further control the pressure in the pot Pe to be greater than the pressure outside the pot within the first set time after the second temperature point t2 according to the actual requirement of the cooked food, so as to enter the positive pressure cooking stage, thereby increasing the ripening rate of the cooked food and increasing the cooking speed. After the positive pressure cooking stage in the pot lasts for a period of time, the negative pressure cooking stage is entered, and the process is circulated, so that the cooking speed of the food material can be accelerated, the cooking speed is accelerated, the cooking effect is improved, and the experience degree of a user is greatly improved.
In summary, according to the control method of the cooking appliance in the embodiment of the invention, during the air-extracting cooking process, the ratio of a first integral value of the air pressure value in the pot between the first temperature point and the second temperature point of the cooking food material to a second integral value of the air pressure value outside the pot between the first temperature point and the second temperature point is controlled to be smaller than the set ratio threshold. From this, can accurately control the atmospheric pressure value in the pot, with under lower temperature, produce the bubble, thereby, when being applied to cooking, can carry out the disturbance to the culinary art edible material through the bubble under lower temperature, in order to avoid the culinary art edible material to glue because of the gelatinization, form intensive bubble passageway, the intensive convection heat transfer, make the culinary art edible material thermally equivalent, when being applied to a kind of deep pot hot water, can make the nutrient substance of edible material fully dissolve in the hot water, produce better flavor taste, simultaneously, the nutritive value of the food that cooking utensil cooks out has been improved greatly.
Fig. 7 is a block schematic diagram of a control apparatus of a cooking appliance according to an embodiment of the present invention. As shown in fig. 7, the control apparatus 100 of the cooking appliance according to the embodiment of the present invention may include a control module 1000.
The control module 1000 is configured to, during the air-extracting cooking process, control a ratio of a first integral value of an air pressure value in the pot between a first temperature point and a second temperature point of the cooking material to a second integral value of an air pressure value outside the pot between the first temperature point and the second temperature point to be smaller than a set ratio threshold. Wherein, the set ratio threshold is equal to or less than 1, the second temperature point is greater than the first temperature point, and the first temperature point and the second temperature point are both less than the boiling temperature corresponding to the pressure value outside the boiler.
According to one embodiment of the invention, the ratio threshold is set equal to or less than 0.8; or setting the ratio threshold value to be equal to or less than 0.6; or setting the ratio threshold value to be equal to or less than 0.5; alternatively, the ratio threshold is set equal to or less than 0.4.
According to an embodiment of the invention, the first temperature point and the second temperature point are both greater than the difference between the gelatinization temperature of the cooked food material and the set difference temperature; or the first temperature point and the second temperature point are both greater than the corresponding temperature value at the air extraction starting moment; or the first temperature point and the second temperature point are both larger than the corresponding temperature value at the heating starting moment.
According to one embodiment of the invention, the first temperature point is equal to the initial value of the temperature in the pan.
According to an embodiment of the present invention, the control module 1000 is further configured to control the pressure value in the pan to change back and forth between a first temperature point and a second temperature point; and/or controlling the pressure value in the pot to be greater than the pressure value outside the pot within a first set time after the second temperature point.
It should be noted that details not disclosed in the control device of the cooking appliance according to the embodiment of the present invention refer to details disclosed in the control method of the cooking appliance according to the embodiment of the present invention, and detailed descriptions thereof are omitted here.
According to the control device of the cooking appliance, the control module controls the ratio of a first integral value of the pressure value in the pot between a first temperature point and a second temperature point of the cooked food material to a second integral value of the pressure value outside the pot between the first temperature point and the second temperature point to be smaller than the set ratio threshold value in the air exhaust cooking process. From this, can accurately control the atmospheric pressure value in the pot, with under lower temperature, produce the bubble, thereby, when being applied to cooking, can carry out the disturbance to the culinary art edible material through the bubble under lower temperature, in order to avoid the culinary art edible material to glue because of the gelatinization, form intensive bubble passageway, the intensive convection heat transfer, make the culinary art edible material thermally equivalent, when being applied to a kind of deep pot hot water, can make the nutrient substance of edible material fully dissolve in the hot water, produce better flavor taste, simultaneously, the nutritive value of the food that cooking utensil cooks out has been improved greatly.
In addition, the embodiment of the invention also provides a cooking appliance, which comprises the control device of the cooking appliance.
According to the cooking appliance disclosed by the embodiment of the invention, the pressure value in the pot can be accurately controlled to generate bubbles at a lower temperature, so that when the cooking appliance is applied to cooking, the cooking food can be disturbed by the bubbles at the lower temperature to avoid the pasting of the cooking food to form a dense bubble channel, the convection heat transfer is strengthened, the cooking food is uniformly heated, when the cooking appliance is applied to cooking soup, the nutrient substances of the cooking food can be fully dissolved in the soup, a better flavor and taste are generated, and meanwhile, the nutritive value of the food cooked by the cooking appliance is greatly improved.
In addition, an embodiment of the present invention further provides an electronic device, which includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein when the processor executes the computer program, the method for controlling the cooking appliance is implemented.
According to the electronic device provided by the embodiment of the invention, by executing the control method of the cooking appliance, the pressure value in the pot can be accurately controlled to generate bubbles at a lower temperature, so that when the electronic device is applied to cooking, the cooking food can be disturbed by the bubbles at the lower temperature to avoid the pasting of the cooking food, a dense bubble channel is formed, the convection heat transfer is enhanced, the cooking food is uniformly heated, when the electronic device is applied to cooking soup, the nutrient substances of the food can be fully dissolved in the soup, a better flavor and taste are generated, and meanwhile, the nutritive value of the food cooked by the cooking appliance is greatly improved.
Furthermore, an embodiment of the present invention also proposes a non-transitory computer-readable storage medium on which a computer program is stored, which when executed by a processor implements the above-described control method of a cooking appliance.
According to the non-transitory computer readable storage medium of the embodiment of the invention, by executing the automatic driving method of the vehicle, the air pressure value in the pot can be accurately controlled to generate bubbles at a lower temperature, so that when the non-transitory computer readable storage medium is applied to cooking, the cooking food can be disturbed by the bubbles at the lower temperature, the cooking food is prevented from being stuck due to gelatinization to form a dense bubble channel, convection heat transfer is enhanced, the cooking food is uniformly heated, when the non-transitory computer readable storage medium is applied to cooking soup, nutrient substances of the cooking food can be fully dissolved in the soup, better flavor and mouthfeel are generated, and meanwhile, the nutritional value of food cooked by a cooking appliance is greatly improved.
It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.
In addition, in the description of the present invention, the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element referred to must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, should not be construed as limiting the present invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (13)
1. A method of controlling a cooking appliance, comprising:
in the air extraction cooking process, controlling the ratio of a first integral value of an air pressure value in the pot between a first temperature point and a second temperature point of the cooked food material to a second integral value of an air pressure value outside the pot between the first temperature point and the second temperature point to be smaller than a set ratio threshold;
the set ratio threshold is equal to or less than 1, the second temperature point is greater than the first temperature point, and the first temperature point and the second temperature point are both less than the boiling temperature corresponding to the pressure value outside the boiler.
2. The control method according to claim 1, characterized in that the set ratio threshold is equal to or less than 0.8; or,
the set ratio threshold is equal to or less than 0.6; or,
the set ratio threshold is equal to or less than 0.5; or,
the set ratio threshold is equal to or less than 0.4.
3. The control method of claim 1, wherein the first temperature point and the second temperature point are both greater than a difference between the gelatinization temperature of the cooked food material and a set difference temperature; or,
the first temperature point and the second temperature point are both greater than the corresponding temperature value at the air extraction starting moment; or,
the first temperature point and the second temperature point are both larger than the corresponding temperature value at the heating starting moment.
4. The control method according to claim 1, wherein the first temperature point is equal to an initial value of the temperature in the pan.
5. The control method according to claim 4, characterized by further comprising:
controlling the pressure value in the pot to change between a first temperature point and a second temperature point; and/or the presence of a gas in the gas,
and controlling the pressure value in the pot to be greater than the pressure value outside the pot within a first set time after the second temperature point.
6. A control device for a cooking appliance, comprising:
the control module is used for controlling the ratio of a first integral value of an air pressure value in the cooker between a first temperature point and a second temperature point of the cooked food material to a second integral value of an air pressure value outside the cooker between the first temperature point and the second temperature point to be smaller than a set ratio threshold value in the air exhaust cooking process;
the set ratio threshold is equal to or less than 1, the second temperature point is greater than the first temperature point, and the first temperature point and the second temperature point are both less than the boiling temperature corresponding to the pressure value outside the boiler.
7. The control apparatus according to claim 6, wherein the set ratio threshold is equal to or less than 0.8; or,
the set ratio threshold is equal to or less than 0.6; or,
the set ratio threshold is equal to or less than 0.5; or,
the set ratio threshold is equal to or less than 0.4.
8. The control apparatus of claim 6, wherein the first temperature point and the second temperature point are each greater than a difference between the gelatinization temperature of the cooked food material and a set difference temperature; or,
the first temperature point and the second temperature point are both greater than the corresponding temperature value at the air extraction starting moment; or,
the first temperature point and the second temperature point are both larger than the corresponding temperature value at the heating starting moment.
9. The control apparatus according to claim 6, wherein the first temperature point is equal to an initial value of the temperature in the pan.
10. The control apparatus of claim 9, wherein the control module is further configured to,
controlling the pressure value in the pot to change between a first temperature point and a second temperature point; and/or the presence of a gas in the gas,
and controlling the pressure value in the pot to be greater than the pressure value outside the pot within a first set time after the second temperature point.
11. A cooking appliance, comprising: control device of a cooking appliance according to any of the claims 6 to 10.
12. An electronic device, comprising: memory, processor and computer program stored on the memory and executable on the processor, the processor implementing a control method of a cooking appliance according to any one of claims 1 to 5 when executing the program.
13. A non-transitory computer-readable storage medium on which a computer program is stored, wherein the program, when executed by a processor, implements a control method of a cooking appliance according to any one of claims 1 to 5.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810975415.9A CN110856597B (en) | 2018-08-24 | 2018-08-24 | Cooking appliance and control method and device thereof |
| PCT/CN2019/098875 WO2020038209A1 (en) | 2018-08-24 | 2019-08-01 | Pressure cooking utensil, and control method and device therefor |
| KR1020207037626A KR102484163B1 (en) | 2018-08-24 | 2019-08-01 | Pressure cooker and its control method and device |
| JP2021502445A JP7270026B2 (en) | 2018-08-24 | 2019-08-01 | Cookware control method |
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| CN201810975415.9A CN110856597B (en) | 2018-08-24 | 2018-08-24 | Cooking appliance and control method and device thereof |
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| CN110856597B true CN110856597B (en) | 2021-04-20 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2009213607A (en) * | 2008-03-10 | 2009-09-24 | Sanyo Electric Co Ltd | Electric rice cooker |
| JP2011183017A (en) * | 2010-03-10 | 2011-09-22 | Panasonic Corp | Rice cooker |
| CN106551610B (en) * | 2015-09-25 | 2019-04-26 | 佛山市顺德区美的电热电器制造有限公司 | The method for heating and controlling of cooking apparatus |
| CN106551612B (en) * | 2015-09-25 | 2019-12-31 | 佛山市顺德区美的电热电器制造有限公司 | Electric cooker and cooking control method thereof |
| CN105832131B (en) * | 2016-05-27 | 2018-09-28 | 佛山市华缨电器科技有限公司 | Negative pressure cooker |
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