CN110856602A

CN110856602A - Cooking appliance and cooking control method thereof

Info

Publication number: CN110856602A
Application number: CN201810976038.0A
Authority: CN
Inventors: 任祥喜; 王志锋; 黄庶锋; 刘化勇; 罗飞龙; 刘文华; 瞿月红; 佘艳
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2018-08-24
Filing date: 2018-08-24
Publication date: 2020-03-03

Abstract

The invention provides a cooking appliance and a cooking control method of the cooking appliance, wherein the cooking appliance comprises a pot body, a cover body, a vacuum device, a heating device and a pressure relief device, a sealed cooking cavity is formed between the pot body and the cover body when the cover body is in a closed position, the vacuum device vacuumizes the cooking cavity, and the pressure relief device relieves pressure of the cooking cavity, and the method comprises the following steps: detecting cooking parameters of the cooking appliance in the cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a heating boiling stage, a high-temperature boiling stage and a stewing stage; when cooking utensil is in intensification boiling stage, control heating device carries out heating work to control vacuum apparatus carries out the evacuation to the culinary art chamber, so that the culinary art chamber produces the boiling bubble, and control pressure relief device according to cooking utensil's culinary art parameter and carry out the pressure release to the culinary art chamber, so as to control the pressure release at suitable moment, both can guarantee the homogeneity of cooking, can guarantee the taste of cooking again.

Description

Cooking appliance and cooking control method thereof

Technical Field

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

Background

The rice cooking performance of related cooking appliances such as electric cookers and the like is influenced by various factors such as heating uniformity, power level, temperature control, pressure control and the like, wherein the heating uniformity is one of important factors, the problem of insufficient or excessive local gelatinization of rice caused by non-uniform heating, poor taste of the rice and insufficient aroma is caused.

Most solve the problem that the rice is heated evenly through increasing rabbling mechanism or suddenly releasing pressure and form modes such as the stirring of bumping in the correlation technique, however, the mode that increases rabbling mechanism can bring difficult abluent problem, and the mode that suddenly releases pressure and form the stirring of bumping needs to ensure the pressure-bearing safety, and it is with high costs to carry the pressure structure, and has the pressure release noise when the pressure sudden change big, rice water spills over the scheduling problem.

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, the first purpose of the invention is to provide a cooking control method of a cooking appliance, which realizes loosening and non-bonding of rice grains through low-temperature boiling bubble disturbance and ensures the heating uniformity of the rice grains.

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

A third object of the invention is to propose a non-transitory computer-readable storage medium.

In order to achieve the above object, a first aspect of the present invention provides a cooking control method for a cooking appliance, where the cooking appliance includes a pot body, a cover, a vacuum device, a heating device, and a pressure relief device, the cover is movably mounted on the pot body, a sealed cooking cavity is formed between the pot body and the cover when the cover is in a closed position, the vacuum device evacuates the cooking cavity when the cooking cavity is sealed to form a negative pressure vacuum in the cooking cavity, and the pressure relief device relieves pressure in the cooking cavity to communicate the cooking cavity with an external environment, where the method includes the following steps: detecting cooking parameters of the cooking appliance in a cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a temperature rise boiling stage and a high temperature boiling stage; when the cooking appliance is in the temperature-rise boiling stage, the heating device is controlled to carry out heating work, the vacuum device is controlled to vacuumize the cooking cavity, so that boiling bubbles are generated when the temperature of the cooking cavity in the cooking cavity reaches the first temperature value or is larger than the first temperature value preset threshold value, and the pressure relief device is controlled to relieve the pressure of the cooking cavity according to cooking parameters of the cooking appliance.

According to the cooking control method of the cooking appliance provided by the embodiment of the invention, when the temperature in the cooking cavity reaches the first temperature value, the cooking appliance is determined to be in a temperature rising boiling stage, and when the cooking appliance is in the temperature rising boiling stage, the vacuum device is controlled to vacuumize the cooking cavity, so that boiling bubbles are generated when the temperature in the cooking cavity reaches the first temperature value or is greater than a preset threshold value of the first temperature value, and therefore, rice grains are loosened and not bonded through disturbance of the low-temperature boiling bubbles, the heating uniformity of the rice grains is ensured, and the cooked rice is uniform in taste and more sufficient in fragrance and sweet taste. And, control pressure relief device according to cooking utensil's culinary art parameter and carry out the pressure release to the culinary art chamber, can control the pressure release at suitable moment, realize the boiling continuation of rolling, both can guarantee the homogeneity of cooking, can guarantee the taste of cooking again, can also avoid automatic uncapping, prevent that the hot water from splashing.

According to one embodiment of the invention, the cooking parameter comprises at least one of a temperature in the cooking cavity, a pressure in the cooking cavity and a time parameter of the temperature rise boiling stage, wherein when the temperature in the cooking cavity meets a pressure relief temperature condition, or the time parameter of the temperature rise boiling stage meets a pressure relief time condition, or the pressure in the cooking cavity meets a pressure relief pressure condition, the cooking appliance is controlled to relieve pressure; or when the temperature in the cooking cavity meets the pressure relief temperature condition and the pressure in the cooking cavity meets the pressure relief pressure condition, controlling the cooking appliance to relieve the pressure; or when the time parameter of the temperature-rising boiling stage meets the pressure-releasing time condition and the temperature in the cooking cavity meets the pressure-releasing temperature condition, controlling the cooking appliance to release pressure; or when the time parameter of the temperature-rising boiling stage meets the pressure-relief time condition and the pressure in the cooking cavity meets the pressure-relief pressure condition, controlling the cooking appliance to relieve the pressure; and when the temperature in the cooking cavity meets the pressure relief temperature condition, the time parameter in the temperature rise boiling stage meets the pressure relief time condition, and the pressure in the cooking cavity meets the pressure relief pressure condition, controlling the cooking appliance to relieve the pressure.

According to one embodiment of the invention, when the temperature in the cooking cavity is greater than or equal to a preset pressure relief temperature, the temperature in the cooking cavity is determined to meet a pressure relief temperature condition.

According to one embodiment of the invention, the preset pressure relief temperature is determined according to the amount of rice water in the cooking cavity before the cooking appliance cooks.

According to an embodiment of the invention, the preset pressure relief temperature is greater than a first pressure relief temperature value and less than a second pressure relief temperature value, wherein the second pressure relief temperature value is determined according to an altitude where the cooking appliance is located.

According to an embodiment of the invention, when the vacuum device is controlled to be turned off before the pressure relief device is controlled to begin to relieve the pressure of the cooking cavity, the time parameter of the temperature rising boiling stage includes the turning-off time of the vacuum device, wherein when the turning-off time of the vacuum device is greater than or equal to a first preset pressure relief time, the time parameter of the temperature rising boiling stage is determined to meet the pressure relief time condition.

According to an embodiment of the invention, when the pressure relief device is controlled to start pressure relief of the cooking cavity and the vacuum device is controlled to be turned off, the time parameter of the temperature rising boiling stage includes an operation time of the temperature rising boiling stage, wherein when the operation time of the temperature rising boiling stage is greater than or equal to a second preset pressure relief time, it is determined that the time parameter of the temperature rising boiling stage meets a pressure relief time condition.

According to one embodiment of the invention, the first preset pressure relief time or the second preset pressure relief time is determined according to the rice water amount in the cooking cavity before the cooking utensil cooks.

According to one embodiment of the invention, the first preset pressure relief time is 0-20 min.

According to one embodiment of the invention, when the vacuum device continues to vacuumize to enable the pressure in the cooking cavity to continuously drop, if the pressure in the cooking cavity drops to be less than the first preset pressure relief pressure, the pressure in the cooking cavity is determined to meet the pressure relief pressure condition.

According to one embodiment of the invention, when the vacuum device stops vacuumizing when the pressure in the cooking cavity reaches the vacuumizing stop pressure, if the pressure in the cooking cavity rises to be greater than the second preset pressure relief pressure, the pressure in the cooking cavity is determined to meet the pressure relief pressure condition.

According to an embodiment of the invention, the first preset pressure relief pressure or the second preset pressure relief pressure is determined according to the amount of rice water in the cooking cavity before the cooking utensil cooks.

According to an embodiment of the invention, the first predetermined pressure relief pressure is 30 kPa-55 kPa and the second predetermined pressure relief pressure is 65kPa-95 kPa.

According to one embodiment of the invention, when the difference between the pressure in the cooking cavity and the minimum pressure value in the cooking cavity in the vacuumizing process is larger than a preset difference threshold value, the pressure in the cooking cavity is determined to meet a pressure relief pressure condition.

According to one embodiment of the invention, said preset difference threshold value is equal to 30 kPa-60 kPa.

According to one embodiment of the invention, the temperature-rising boiling stage of the cooking appliance is determined by the temperature in the cooking cavity, wherein the cooking appliance is determined to enter the temperature-rising boiling stage when the temperature in the cooking cavity reaches a first temperature value, wherein the first temperature value is smaller than the atmospheric boiling point.

According to one embodiment of the invention, when the cooking appliance is in the warming boiling stage, the temperature in the cooking cavity is raised from the first temperature value to a second temperature value by controlling the heating device, wherein the second temperature value is greater than the first temperature value and less than or equal to the atmospheric pressure boiling point.

According to an embodiment of the invention, the first temperature value is determined from a gelatinization temperature of rice.

In order to achieve the above object, a cooking appliance according to an embodiment of a second aspect of the present invention includes: a pan body; the cover body is movably arranged on the pot body, and a sealed cooking cavity is formed between the pot body and the cover body when the cover body is in a closed position; a heating device; the vacuum device is used for vacuumizing the cooking cavity when the cooking cavity is closed so as to form negative pressure vacuum in the cooking cavity; the pressure relief device is used for relieving pressure of the cooking cavity to enable the cooking cavity to be communicated with the external environment; the detection module is used for detecting cooking parameters of the cooking appliance in a cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a temperature rise boiling stage and a high temperature boiling stage; the control unit is connected with the detection module and used for controlling the heating device to perform heating work when the cooking appliance is in the temperature rising boiling stage, controlling the vacuum device to vacuumize the cooking cavity so as to enable the cooking cavity to generate boiling bubbles when the temperature in the cooking cavity reaches the first temperature value or is larger than a preset threshold value of the first temperature value, and controlling the pressure relief device to relieve the pressure in the cooking cavity according to cooking parameters of the cooking appliance.

According to the cooking appliance provided by the embodiment of the invention, when the temperature in the cooking cavity reaches the first temperature value, the cooking appliance is determined to be in a temperature-rising boiling stage, and when the cooking appliance is in the temperature-rising boiling stage, the vacuum device is controlled to vacuumize the cooking cavity, so that boiling bubbles are generated when the temperature in the cooking cavity reaches the first temperature value or is greater than a preset threshold value of the first temperature value, rice grains are loosened and not bonded through disturbance of the low-temperature boiling bubbles, the heating uniformity of the rice grains is ensured, and the cooked rice is uniform in taste and more sufficient in fragrance and sweet taste. And, control pressure relief device according to cooking utensil's culinary art parameter and carry out the pressure release to the culinary art chamber, can control the pressure release at suitable moment, realize the boiling continuation of rolling, both can guarantee the homogeneity of cooking, can guarantee the taste of cooking again, can also avoid automatic uncapping, prevent that the hot water from splashing.

According to one embodiment of the invention, the cooking parameter comprises at least one of a temperature in the cooking cavity, a pressure in the cooking cavity and a time parameter of the temperature rise boiling stage, wherein when the temperature in the cooking cavity meets a pressure relief temperature condition, or the time parameter of the temperature rise boiling stage meets a pressure relief time condition, or the pressure in the cooking cavity meets a pressure relief pressure condition, the control unit controls the cooking appliance to relieve pressure; or when the temperature in the cooking cavity meets a pressure relief temperature condition and the pressure in the cooking cavity meets a pressure relief pressure condition, the control unit controls the cooking appliance to relieve the pressure; or when the time parameter of the temperature-rising boiling stage meets the pressure-releasing time condition and the temperature in the cooking cavity meets the pressure-releasing temperature condition, the control unit controls the cooking appliance to release pressure; or when the time parameter of the temperature-rising boiling stage meets the pressure-relief time condition and the pressure in the cooking cavity meets the pressure-relief pressure condition, the control unit controls the cooking appliance to relieve the pressure; or when the temperature in the cooking cavity meets the pressure relief temperature condition, the time parameter in the temperature rise boiling stage meets the pressure relief time condition, and the pressure in the cooking cavity meets the pressure relief pressure condition, the control unit controls the cooking appliance to relieve the pressure.

According to one embodiment of the invention, when the temperature in the cooking cavity is greater than or equal to a preset pressure relief temperature, the control unit determines that the temperature in the cooking cavity meets a pressure relief temperature condition.

According to an embodiment of the invention, when the vacuum device is controlled to be turned off before the pressure relief device is controlled to begin to relieve the pressure of the cooking cavity, the time parameter of the temperature rising boiling stage includes the turning-off time of the vacuum device, wherein when the turning-off time of the vacuum device is greater than or equal to a first preset pressure relief time, the control unit determines that the time parameter of the temperature rising boiling stage meets the pressure relief time condition.

According to an embodiment of the invention, when the pressure relief device is controlled to start pressure relief of the cooking cavity and the vacuum device is controlled to be turned off, the time parameter of the temperature rising boiling stage includes an operation time of the temperature rising boiling stage, wherein when the operation time of the temperature rising boiling stage is greater than or equal to a second preset pressure relief time, the control unit determines that the time parameter of the temperature rising boiling stage meets a pressure relief time condition.

According to an embodiment of the invention, when the vacuum device continuously performs vacuum pumping so as to continuously reduce the pressure in the cooking cavity, the control unit determines that the pressure in the cooking cavity meets the pressure relief pressure condition when the pressure in the cooking cavity is reduced to be less than the first preset pressure relief pressure.

According to an embodiment of the invention, when the vacuum device stops vacuumizing when the pressure in the cooking cavity reaches the vacuumizing stop pressure, the control unit determines that the pressure in the cooking cavity meets the pressure relief pressure condition when the pressure in the cooking cavity rises to be greater than the second preset pressure relief pressure.

According to one embodiment of the invention, when the difference between the pressure in the cooking cavity and the minimum pressure value in the cooking cavity in the vacuumizing process is larger than a preset difference threshold, the control unit determines that the pressure in the cooking cavity meets a pressure relief pressure condition.

According to one embodiment of the invention, the control unit determines the temperature-rising boiling stage of the cooking appliance according to the temperature in the cooking cavity, wherein when the temperature in the cooking cavity reaches a first temperature value, the control unit determines that the cooking appliance enters the temperature-rising boiling stage, wherein the first temperature value is smaller than the atmospheric boiling point.

According to an embodiment of the invention, when the cooking appliance is in the warming boiling stage, the control unit controls the heating device to raise the temperature in the cooking cavity from the first temperature value to a second temperature value, wherein the second temperature value is greater than the first temperature value and less than or equal to the atmospheric boiling point.

To achieve the above object, a non-transitory computer readable storage medium according to a third embodiment of the present invention stores thereon a cooking control program of a cooking appliance, and the program, when executed by a processor, implements the cooking control method of the cooking appliance.

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

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

fig. 2b is a schematic structural view of a cooking appliance according to another embodiment of the present invention;

fig. 3 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present invention;

fig. 4 is a schematic view of a cooking process of the cooking appliance according to one embodiment of the present invention;

fig. 5 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present invention;

fig. 6 is a schematic view of a cooking process of a cooking appliance according to another embodiment of the present invention;

fig. 7 is a flowchart of a cooking control method of a cooking appliance according to another embodiment of the present invention;

fig. 8 is a schematic view of a cooking process of a cooking appliance according to a further embodiment of the present invention;

fig. 9 is a flowchart of a cooking control method of a cooking appliance according to still another embodiment of the present invention;

fig. 10 is a schematic view of a cooking process of a cooking appliance according to still another embodiment of the present invention;

fig. 11 is a flowchart of a cooking control method of a cooking appliance according to still another embodiment of the present invention;

fig. 12 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present invention;

fig. 13 is a flowchart of a cooking control method of a cooking appliance according to another embodiment of the present invention;

FIG. 14 is a schematic illustration of the relationship of boiling points to lumps without evacuation, in accordance with one embodiment of the present invention;

FIG. 15 is a schematic illustration of the boiling point versus agglomeration during evacuation according to one embodiment of the present invention;

FIG. 16 is a schematic view of a heated uniform shape when not evacuated according to one embodiment of the invention;

FIG. 17 is a schematic view of heating a uniform shape while drawing a vacuum according to one embodiment of the present invention;

fig. 18 is a schematic view 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 cooking appliance and a cooking control method of the cooking appliance according to embodiments of the present invention are described below with reference to the accompanying drawings.

First, according to the gelatinization characteristics of rice, starch granules start to dissolve and gelatinize when cooked to the gelatinization temperature of rice, for example, 62 ℃ or higher, and viscosity is generated, and with the rapid rise of the temperature of the bottom of a cooker, rice grains are rapidly adhered into lumps to prevent the uniform distribution of heat and high-temperature bubble flow, so that rice is heated unevenly. The problem of insufficient or excessive gelatinization of the local part of the cooked rice caused by uneven heating is that the cooked rice has poor taste and insufficient aroma. Therefore, during cooking, uneven heating needs to be avoided as much as possible.

The inventor of the application discovers that the rice grains are disturbed by utilizing the separation bubbles generated by boiling when the rice grains do not start to be gelatinized or just start to be gelatinized by analyzing the rice cooking process, the rice grains are not mutually adhered under the disturbance condition, and the agglomeration can be avoided. Meanwhile, the boiling bubbles form a dense bubble channel to convey heat and moisture upwards, so that the rice grains are heated and absorb water more uniformly.

It is understood that, according to the common sense of physics, the boiling point, i.e. the temperature at which the saturated vapour pressure of a liquid is equal to the external pressure, when the liquid boils, the saturated vapour pressure in the bubbles formed inside it is equal to the externally applied pressure, i.e.: pv is Pe +2 σ/R, Pv is the bubble internal saturation pressure, Pe is the liquid external air pressure, σ is the bubble surface tension, and R is the bubble radius. Thus, the higher the atmospheric pressure, the higher the boiling point, and the lower the atmospheric pressure, the lower the boiling point. Thus, by reducing the pressure in the cooking cavity of the cooking utensil, the boiling temperature can be reduced to a temperature near the temperature at which the rice does not start to gelatinize or just starts to gelatinize.

According to the embodiment of the invention, air in the cooking cavity is pumped in the heating process, so that negative pressure is formed in the cooking cavity, and rice water generates boiling bubbles at a lower temperature (the temperature before rice grains are gelatinized but not bonded into a cluster), so that the rice grains are loosened and not bonded through bubble disturbance, and the heating uniformity of rice is ensured.

A cooking appliance and a cooking control method of the cooking appliance according to an embodiment of the present invention are described in detail below with reference to specific examples.

According to the embodiment of fig. 1, 2a and 2b, a cooking appliance 100 of an embodiment of the present invention comprises a pot 10, a lid 20, a vacuum device 30 and a heating device 40. The cooking appliance 100 may be an electric cooker or the like.

Wherein pot 10 defines a cooking chamber 11 with an open upper surface, i.e. pot 10 has a cooking chamber 11 with an open top. Lid 20 is pivotally attached to pan body 10 and is movable between a closed position and an open position to close or open cooking chamber 11, i.e., lid 20 is movably mounted to pan body 10. And, a sealed cooking cavity 11 is formed between the pot body 10 and the cover 20 when the cover 20 is in the closed position. The vacuum device 30 is used for vacuumizing the cooking cavity 11 when the cooking cavity 11 is sealed so as to form negative pressure in the cooking cavity 11.

Specifically, the vacuum device 30 may be provided inside the cover body 20. The cover body 20 is provided with an air suction opening 21, an air outlet 22 and an air inlet 23, the air suction opening 21 and the air inlet 23 are respectively communicated with the cooking cavity 11, and the air outlet 22 is communicated with the air suction opening 21. When air extraction is needed, the vacuum device 30 communicates the air extraction opening 21 with the air exhaust opening 22, and the vacuum device 30 extracts air in the cooking cavity 11 from the air extraction opening 21 and exhausts the air out of the cooking cavity 11 through the air exhaust opening 22.

As shown in fig. 2a, according to an embodiment of the present invention, the vacuum apparatus 30 may include: a vacuum pump 31 and a connection pipe 32. The vacuum pump 31 is provided in the lid body 20, and the vacuum pump 31 communicates with the suction port 21 and the exhaust port 22 through the connection pipe 32. When the vacuum pump 31 is in operation, the gas in the cooking cavity 11 is exhausted out of the cooking cavity 11 through the connecting pipe 32 under the suction action of the vacuum pump 31, so as to form a negative pressure in the cooking cavity 11, that is, the vacuum device 30 is used for vacuumizing the cooking cavity 11 when the cooking cavity 11 is closed, so as to form a negative pressure in the cooking cavity 11.

Wherein, utilize the vacuum pump 31 to adjust the negative pressure condition of culinary art chamber 11, the controllability is stronger, utilizes connecting pipe 32 intercommunication vacuum pump 31 and extraction opening 21 and gas vent 22 moreover, is favorable to promoting vacuum apparatus 30's seal, avoids influencing the negative pressure in the culinary art chamber 11 because of gas leakage.

According to an embodiment of the present invention, as shown in fig. 2a, the vacuum apparatus 30 further includes an electromagnetic valve 33, the electromagnetic valve 33 is disposed on the cover 20 and communicates the suction opening 21 and the vacuum pump 31 through a connection pipe 32, i.e., the electromagnetic valve 33 is disposed between the suction opening 21 and the vacuum pump 31. The electromagnetic valve 33 is used for controlling the connection and disconnection between the vacuum pump 31 and the air extraction opening 21, so that the vacuum pump 31 can smoothly extract steam, and the control of the air pressure in the cooking cavity 11 is facilitated.

Further, according to an embodiment of the present invention, as shown in fig. 2b, the cooking appliance further includes a pressure relief device 80, and the pressure relief device 80 relieves pressure of the cooking cavity to communicate the cooking cavity 11 with the external environment. Specifically, the pressure relief device 80 is disposed in the lid 20 to control air to enter the cooking cavity 11 or to be exhausted out of the cooking cavity 11, that is, when the pressure relief device 80 is opened, the pressure in the cooking cavity 11 is relieved, so that the pressure in the cooking cavity 11 is substantially equal to the external atmospheric pressure.

Specifically, the pressure relief device 80 may be in communication with the cooking cavity 11, and the pressure relief device 80 may be closed or opened with the outside by controlling the cooking cavity 11, so as to allow external air to enter or block the air from entering the cooking cavity 11, and also to allow the air in the cooking cavity 11 to be exhausted from the outside, and when the vacuum device 40 is turned on, the pressure relief device 80 is in a closed state.

Optionally, the pressure relief device 80 may include a pressure valve and an electromagnet assembly, the electromagnet assembly may control the on/off of the pressure valve, when the pressure valve is in a conducting state, the cooking cavity 11 is communicated with the outside, so as to realize that the outside air is pressed into the cooking cavity 11 by using the pressure difference, thereby restoring the cooking cavity 11 to the normal pressure, i.e. the atmospheric pressure. When the pressure valve 32 is in the closed state, the cooking chamber 11 is blocked from the outside, so that the vacuum device can be easily evacuated to form a negative pressure in the cooking chamber 11.

In some examples, a pressure relief vent is provided in the cover 20. The pressure valve comprises a blocking piece which is movably arranged at the pressure relief opening of the cover body 20 between a blocking position and an opening position. The pressure relief opening is closed when the plugging piece is located at the plugging position, and the pressure relief opening is opened when the plugging piece is located at the opening position.

Optionally, the plugging piece is formed into a spherical shape, the production process is simple, the production cost is low, and the sealing with the pressure relief opening is facilitated, so that the sealing effect of the plugging piece during plugging of the pressure relief opening is improved.

According to a further embodiment of the present invention, the electromagnet assembly is disposed on the lid body 20 and connected to the plugging member, so as to drive the plugging member to move between the plugging position and the opening position, and the electromagnet assembly is used to control the plugging member to move, which not only improves the automation degree of the cooking appliance 100, but also prevents the manual operation of the plugging member from burning the user, thereby facilitating the improvement of the operation experience of the user.

In some embodiments, the electromagnet assembly includes an electromagnet and a push rod. The electromagnet is arranged on the cover body 20, the push rod is movably arranged on the electromagnet along the horizontal direction, and one end of the push rod can drive the plugging piece to move.

Based on the cooking appliance in the embodiments of fig. 1, 2a and 2b, the embodiment of the invention provides a cooking control method of the cooking appliance.

Fig. 3 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present invention. As shown in fig. 3, the cooking control method of the cooking appliance includes the steps of:

s1: detecting cooking parameters of the cooking appliance in a cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a heating boiling stage and a high-temperature boiling stage;

in particular, the cooking parameter may comprise at least one of a temperature within the cooking cavity, a pressure within the cooking cavity and a time parameter of a warm-up boiling phase. For example, the temperature in the cooking cavity can be detected in real time by a temperature detection unit, such as a temperature sensor, disposed at the bottom of the pot body or by a temperature detection unit, such as a temperature sensor, disposed in the cover. The pressure in the cooking cavity is detected in real time by a pressure detecting unit, such as a pressure sensor, provided in the cover body.

It is understood that the cooking process of the rice cooker during cooking may include, but is not limited to, a pre-treatment stage, a warming boiling stage, and a high-temperature boiling stage. As shown in fig. 4, before entering the temperature-rising boiling stage, the rice cooker enters a pretreatment stage, wherein in the pretreatment stage, water absorption control can be performed, that is, heating from normal temperature to water absorption temperature and maintaining the water absorption temperature for a preset water absorption time, so that rice grains absorb water, thereby shortening the cooking time and improving the taste of rice cooked by the cooking utensil, or in the pretreatment stage, water absorption control also can be not performed, that is, heating from normal temperature directly to the temperature entering the temperature-rising boiling stage, for example, the first temperature value mentioned later, and in addition, in the pretreatment stage, a vacuum device can be controlled to vacuumize to improve the water absorption rate; after the temperature-raising boiling stage, the cooking chamber enters a high-temperature boiling stage, in which the cooking chamber is in a non-negative pressure state, for example, a normal pressure state, and the cooking chamber can be kept boiling at a higher temperature, for example, a boiling point (about 100 ℃) at an external atmospheric pressure, to cook the rice. The temperature-raising boiling stage will be described in detail in the following examples.

In addition, the cooking process can also comprise a stewing stage, and the stewing stage is realized after the high-temperature boiling stage, the cooking cavity is in a non-negative pressure state such as a normal pressure state in the high-temperature boiling stage, the cooking cavity can be maintained at the stewing temperature, and the stewing temperature is lower than the temperature in the high-temperature boiling stage, so that the taste of the rice is improved. S2: when cooking utensil is in the intensification boiling stage, control heating device carries out heating work to control vacuum apparatus carries out the evacuation to the culinary art chamber, so that the temperature of culinary art chamber in the culinary art intracavity reaches first temperature value or is greater than and produces the boiling bubble when first temperature value presets the threshold value, and control pressure relief device according to cooking utensil's culinary art parameter and carry out the pressure release to the culinary art chamber.

It should be noted that the temperature distribution in the cooking chamber is not uniform during the cooking process. Since the heat output from the heating device in the cooking appliance is gradually transferred upward from the bottom, the temperature of the cooking cavity assumes a layered state. Specifically, since the bottom of the cooking chamber is in direct contact with the heating device, the temperature at the bottom of the cooking chamber is the highest, the temperature at the middle is the next lowest, and the temperature at the top of the cooking chamber is the lowest.

Because there is the phenomenon of layering in the temperature in the cooking chamber, consequently, the cooking chamber bottom can reach the boiling point and then produce the bubble at first, stirs the grain of rice through the bubble that produces. 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, in the embodiment of the present invention, "generating boiling bubbles" may be understood as generating boiling bubbles when the highest temperature in the cooking cavity, i.e., the temperature at the bottom of the cooking cavity reaches the boiling point, i.e., it is considered that the boiling bubbles are generated in the cooking cavity, and it is not necessary that the entire cooking cavity is brought into boiling.

Specifically, in the present embodiment, taking "the boiling bubbles are generated in the cooking cavity when the temperature in the cooking cavity reaches the first temperature value" as an example, the boiling bubbles can be considered to be generated as long as the temperature at the bottom of the cooking cavity reaches the boiling point, and therefore, the first temperature value may be a certain temperature value lower than the boiling point, for example, when the temperature detected by the temperature detection unit provided on the cover body is taken as the temperature in the cooking cavity, since the temperature detected by the temperature detection unit provided on the cover body does not reach the boiling point when the temperature at the bottom reaches the boiling point, even if the first temperature value does not reach the boiling point under the current pressure, the boiling bubbles are considered to be generated in the cooking cavity in view of the fact that the temperature. For example, when the boiling point of water is 76 ℃ at a pressure of 40kpa, and the pressure in the cooking chamber is maintained at a negative pressure of about 40kpa, bubbles start to be generated when the temperature in the cooking chamber reaches 60 ℃ before the whole cooking chamber is brought to boiling due to generation of bubbles.

According to one embodiment of the invention, the temperature-rising boiling stage of the cooking appliance can be determined by the temperature in the cooking cavity, wherein the cooking appliance is determined to enter the temperature-rising boiling stage when the temperature in the cooking cavity reaches a first temperature value, wherein the first temperature value is smaller than the atmospheric pressure boiling point.

According to one embodiment of the invention, the first temperature value is determined from a gelatinization temperature of rice. Specifically, the first temperature value may be less than or equal to a rice gelatinization temperature value Te, where the rice gelatinization temperature value Te may range from 50 ℃ < Te <70 ℃. After the rice grains are heated, the rice grains start to break within a certain temperature range, the volume thereof increases, the viscosity thereof rapidly increases, and the rice grains are gelatinized, and thus the temperature required for the gelatinization of the rice grains is referred to as gelatinization temperature.

It can be understood that the first temperature value may be a fixed value, or different values may be selected according to different rice types, for example, different rice types may correspond to different gelatinization temperatures, and further different rice types may correspond to different first temperature values, that is, a plurality of first temperature values are set according to gelatinization temperatures of a plurality of rice types, and a corresponding first temperature value is selected according to the rice type used during cooking; for another example, gelatinization temperatures of a plurality of rice species may be considered together to obtain a temperature value, and the temperature value may be taken as the first temperature value.

According to an embodiment of the invention, the first temperature value may be 55 ℃ to 65 ℃. That is, the first temperature value T1 may be selected within a range greater than 55 ℃ and less than 65 ℃. For example, the first temperature value T1 may be 60 ℃ or 62 ℃.

Further, according to an embodiment of the present invention, when the cooking appliance is in the temperature-raising boiling stage, the temperature in the cooking cavity is raised from a first temperature value to a second temperature value by controlling the heating device, wherein the second temperature value is greater than the first temperature value and less than or equal to the atmospheric boiling point. In particular, the second temperature value may be determined from an atmospheric boiling point, i.e. the second temperature value may be a temperature value close to an atmospheric boiling point, e.g. 100 ℃ or 98 ℃.

That is to say, in the whole temperature-raising boiling stage, the temperature in the cooking cavity starts to rise from the first temperature value, and the temperature in the cooking cavity is in the range from the first temperature value to the second temperature value, that is, the temperature section with the temperature greater than the gelatinization temperature Te of rice and less than the second temperature value, for example, 98 ℃, may be used as the temperature-raising boiling stage, or the temperature section with the temperature less than 98 ℃ after the preset water absorption time period is used as the temperature-raising boiling stage.

Therefore, in the cooking control method provided by the embodiment of the invention, in the stage of temperature rise and boiling, namely in the range from the first temperature value to the second temperature value, the vacuum device is controlled to vacuumize the cooking cavity so as to form negative pressure vacuum in the cooking cavity, so that the boiling temperature is reduced to be close to the temperature at which rice grains do not start to be gelatinized or just start to be gelatinized, namely low-temperature boiling, and the cooking cavity generates boiling bubbles at a lower temperature before rice is gelatinized but not bonded into a mass, thereby ensuring that the rice grains are not agglomerated and keeping loose and heat-permeable.

However, the present inventors have found that, in the heating and boiling stage, the inside of the cooking chamber is a closed space during the evacuation process by the vacuum device, and as the temperature rises, the air pressure in the cooking chamber increases gradually, so that the food in the cooking chamber can be kept boiling. If the cooking cavity is kept closed for too long time, namely, the air leakage is over, the pressure in the cooking cavity can be larger than the air pressure of the external environment, the risk of automatically opening the cover is caused, the soup splashes, and the peculiar smell in the rice is not beneficial to discharge. If it is too short to maintain the seal time promptly the pressure release is too early, then cook intracavity temperature and be lower, open pressure relief device suddenly and make the interior normal pressure that resumes of culinary art, boiling temperature improves, and the temperature in the culinary art intracavity is lower can not reach boiling temperature, can stop the boiling, can not reach the effect that food lasts the rolling to be unfavorable for the abundant bubble passageway of boiling formation of rice. Therefore, it is necessary to open the pressure relief device at the right moment to ensure safety and boiling tumbling can continue.

Based on the above, in the embodiment of the invention, in the temperature-rising boiling stage, whether the pressure-relief condition is met is judged according to the cooking parameters, and when the cooking parameters meet the pressure-relief condition, the pressure-relief device is opened to enable the cooking cavity to be communicated with the outside and to recover the normal pressure, so that the pressure-relief device can be opened at a proper moment, the safety and the continuous boiling and rolling can be realized, the rice cooking uniformity can be ensured, the rice cooking taste can be ensured, and the soup splashing caused by the automatic uncovering can be prevented.

According to a specific embodiment of the invention, the cooking parameter comprises at least one of a temperature in the cooking cavity, a pressure in the cooking cavity and a time parameter of a heating and boiling stage, wherein when the temperature in the cooking cavity meets a pressure relief temperature condition, or the time parameter of the heating and boiling stage meets a pressure relief time condition, or the pressure in the cooking cavity meets a pressure relief pressure condition, the cooking appliance is controlled to relieve pressure; or when the temperature in the cooking cavity meets the pressure relief temperature condition and the pressure in the cooking cavity meets the pressure relief pressure condition, controlling the cooking appliance to relieve the pressure; or when the time parameter of the temperature-rising boiling stage meets the pressure-releasing time condition and the temperature in the cooking cavity meets the pressure-releasing temperature condition, controlling the cooking appliance to release pressure; or when the time parameter of the temperature-rising boiling stage meets the pressure-relief time condition and the pressure in the cooking cavity meets the pressure-relief pressure condition, controlling the cooking appliance to relieve the pressure; or when the temperature in the cooking cavity meets the pressure relief temperature condition, the time parameter in the temperature rise boiling stage meets the pressure relief time condition, and the pressure in the cooking cavity meets the pressure relief pressure condition, controlling the cooking appliance to relieve the pressure.

That is to say, the pressure relief time can be judged from three aspects of pressure, temperature and time, and when the three reach the pressure relief condition, namely the temperature in the cooking cavity meets the pressure relief temperature condition, the time parameter in the temperature rise boiling stage meets the pressure relief time condition, and the pressure in the cooking cavity meets the pressure relief pressure condition, the pressure relief is carried out; the pressure relief time can be judged according to the combination of any two of pressure, temperature and time, for example, the pressure and the temperature, or the pressure and the time, or the temperature and the time, and when the combination of any two reaches the pressure relief condition, the pressure relief is carried out; the pressure relief time can be selected from pressure, temperature and time for judgment, and when the selected cooking parameters reach the pressure relief condition, the pressure relief is carried out.

Therefore, the pressure relief time is judged through one cooking parameter or the combination of a plurality of cooking parameters, the pressure relief can be carried out at a proper time, and the accuracy of the pressure relief and the consistency of rice cooking are improved.

The pressure relief control of the pressure relief device will be further explained below.

(I) temperature determination

According to one embodiment of the invention, when the temperature in the cooking cavity is greater than or equal to the preset pressure relief temperature, the temperature in the cooking cavity is determined to meet the pressure relief temperature condition.

In some examples of the present invention, the preset pressure relief temperature may be determined according to an amount of rice water in the cooking cavity before the cooking appliance cooks.

That is, the cooking control method of the cooking appliance further includes:

determining the amount of rice water in the cooking cavity before the temperature-rising boiling stage;

and determining the preset pressure relief temperature according to the rice water amount in the cooking cavity.

It can be understood that the preset pressure relief temperature of the vacuum device is different when the vacuumizing is stopped, namely the vacuum device is closed. That is, the rice water amount in the cooking cavity can be determined before the temperature rise boiling stage, and the preset pressure relief temperature can be determined according to the rice water amount in the cooking cavity in the temperature rise boiling stage.

The preset pressure relief temperature and the rice water volume are in a positive correlation relationship, namely the preset pressure relief temperature is increased along with the increase of the rice water volume.

In one specific example, the amount of rice water may be judged in the preprocessing stage, for example, the temperature in the cooking cavity may be increased from a first set temperature, for example, a room temperature, to a second set temperature by controlling the heating device, and the time from the first set temperature to the second set temperature may be recorded, and the amount of rice water may be determined according to the time. Or the amount of rice water can be judged by weighing before cooking.

In one embodiment of the present invention, the rice water amount may be divided into a plurality of rice water amount levels, for example, the rice water amount in the cooking chamber is smaller than the first rice water amount, and the rice water amount level may be determined to be a small amount; the rice water amount in the cooking cavity is more than or equal to the first rice water amount and less than the second rice water amount, and the rice water amount grade can be determined to be a medium amount; the rice water amount in the cooking cavity is larger than or equal to the first rice water amount and smaller than the second rice water amount, and the rice water amount can be determined to be large. And, a plurality of rice water volume grades can respectively correspond with a plurality of preset pressure release temperatures. Therefore, the rice water volume grade in the cooking cavity can be determined firstly, and the preset pressure relief temperature corresponding to the rice water volume grade is determined through table lookup.

In an embodiment of the present invention, the correspondence between the rice water amount in the cooking cavity and the preset pressure relief temperature can be as shown in table 1 below.

TABLE 1

Amount of rice water	Small amount of	Middle volume	A large number of
				Preset pressure relief temperature	70-85 DEG	75-90 DEG	85-95 DEG C

As shown in the table 1, when the rice water amount in the cooking cavity is smaller than the first rice water amount, namely the rice water amount level is small, the preset pressure relief temperature is 70-85 ℃; when the rice water amount in the cooking cavity is more than or equal to the first rice water amount and less than the second rice water amount, namely the rice water amount grade is a medium amount, presetting the pressure relief temperature to be 75-90 ℃; when the rice water amount in the cooking cavity is larger than the second rice water amount, namely the rice water amount is large in grade, the preset pressure relief temperature is 85-95 ℃.

The pressure relief device is controlled according to the temperature in the cooking cavity to relieve the pressure.

Specifically, when cooking utensil is in the intensification boiling stage, control vacuum apparatus carries out the evacuation to the culinary art chamber to make the culinary art chamber produce the boiling bubble when the temperature of culinary art intracavity is less than the atmospheric pressure boiling point, and control vacuum apparatus's closing, and when the temperature of culinary art intracavity is greater than or equal to and predetermines the pressure release temperature, control pressure relief device carries out the pressure release to the culinary art chamber, so that the pressure in the culinary art intracavity reaches atmospheric pressure.

That is to say, in the intensification boiling stage, when the temperature of culinary art intracavity is greater than or equal to predetermines the pressure release temperature, open pressure relief device for culinary art chamber and outside intercommunication resume the ordinary pressure, thereby, can open pressure relief device constantly at the right, realize that safe and boiling roll and can last, both can guarantee the homogeneity of cooking, can guarantee the taste of cooking again, prevent simultaneously that automatic uncapping from leading to the hot water juice to splash.

In conjunction with the embodiment of fig. 4, the cooking process of the cooking appliance of the embodiment of the present invention may include a pretreatment stage, a warming boiling stage, a high-temperature boiling stage, and a stewing stage.

In the preprocessing stage, the heating device can be controlled to perform heating work so as to gradually increase the temperature in the cooking cavity, and the temperature in the cooking cavity reaches a first temperature value and then enters a temperature-rising boiling stage. Or, in the pretreatment stage, recording the operation time of the pretreatment stage, and controlling the heating device to perform heating operation so as to maintain the temperature in the cooking cavity at a preset water absorption temperature, for example, 55 ℃, so that the rice grains absorb water sufficiently, and when the operation time of the pretreatment stage reaches a preset water absorption time, for example, 10 minutes, controlling the heating device to perform heating operation so as to continue to increase the temperature in the cooking cavity, and when the temperature in the cooking cavity reaches a first temperature value, entering a temperature rising boiling stage (such as the temperature change curve in fig. 4). In addition, in the pretreatment stage, the vacuum device can be controlled to vacuumize to reduce the pressure in the cooking cavity (such as the pressure change curve in fig. 4) to make the rice grains absorb more water easily, or the vacuum device can be controlled not to vacuumize, that is, the pressure in the cooking cavity is not reduced, and the temperature is increased to promote the water absorption of the rice grains.

In the stage of temperature rise and boiling, the temperature in the cooking cavity can be raised from a first temperature value to a second temperature value by controlling the heating device, the vacuum device is controlled to vacuumize the cooking cavity so as to form negative pressure vacuum in the cooking cavity, and the cooking cavity generates boiling bubbles at a lower temperature before rice is gelatinized but not bonded into a mass, so that rice grains are prevented from caking, and loose and heat penetration is kept. Wherein, the rice water in the cooking cavity is continuously boiled to generate a large amount of steam, so that the pressure in the cooking cavity can not be maintained at low pressure and gradually rises.

And the vacuum device can be controlled to be closed according to the state of the cooking appliance, the temperature in the cooking cavity is greater than or equal to the preset pressure relief temperature Tx, the pressure relief device is controlled to release air in the cooking cavity, the cooking appliance is enabled to be restored to the normal pressure state, and the cooking appliance is shifted to the high-temperature boiling stage.

In the high-temperature boiling stage, because the boiling air holes and passages are formed, the vacuum pumping is not needed to reduce the pressure in the cooking cavity, the vacuum device can be controlled to be in a closed state all the time, and the heating device is controlled to heat at the first power, so that the heating device is maintained at a preset boiling temperature, such as the temperature near the atmospheric boiling point or the temperature higher than 98 ℃, and therefore, the rice water in the cooking cavity is maintained in a high-temperature boiling state, and the rice is ensured to be cooked. And entering a stewing stage after the running time of the high-temperature boiling stage reaches the preset high-temperature boiling time.

In the stewing stage, the pressure in the cooking cavity does not need to be reduced by vacuumizing, the vacuum device can be controlled to be in a closed state all the time, and the heating device is controlled to heat at the second power so as to maintain the preset stewing temperature, for example, the preset stewing temperature is greater than the first temperature value and less than the second temperature value, and therefore, the fragrance and the sweet taste of the rice are more sufficient. Wherein the second power is less than the first power.

In addition, as shown in fig. 5, a method for controlling the opening of a pressure relief device according to an embodiment of the present invention includes the following steps:

s101: entering a temperature-rising boiling stage.

S102: and acquiring the rice water volume grade, acquiring the temperature in the cooking cavity, and determining a preset pressure relief temperature or a preset temperature rise rate according to the rice water volume grade.

S103: when the vacuum device is closed, whether the temperature in the cooking cavity is higher than the preset pressure relief temperature or not is judged.

If yes, executing step S104; if not, return to step S103.

S104: the pressure relief device is controlled to be opened to recover the normal pressure.

S105: the cooking is continued.

In some examples of the present invention, the preset pressure relief temperature is greater than a first pressure relief temperature value and less than a second pressure relief temperature value, wherein the second pressure relief temperature value is determined according to an altitude at which the cooking appliance is located.

That is to say, can be according to the height above sea level that cooking utensil located, preset the pressure release temperature, through the temperature of temperature sensor real-time detection culinary art intracavity, then compare the temperature in the culinary art intracavity with the preset pressure release temperature of presetting, if the temperature in the culinary art intracavity reaches preset pressure release temperature, then the culinary art parameter at this moment satisfies the pressure release condition, needs control pressure relief device to carry out the pressure release. As a feasible implementation, the boiling point of the water that corresponds when the height above sea level 2000m is 88 degrees centigrade, can set up and preset the pressure release temperature for being greater than 10 degrees centigrade and being less than a certain temperature value of 88 degrees centigrade, for example, set up and preset the pressure release temperature and be 87 degrees centigrade, when detecting that the temperature in the culinary art intracavity reaches and preset pressure release temperature 87 degrees centigrade, it satisfies the pressure release condition to confirm the culinary art parameter this moment, it carries out the pressure release to need control pressure relief device, therefore, below height above sea level 2000m, it is less than the boiling point of the water that height above sea level 2000m corresponds to predetermine the pressure release temperature through setting up, thereby just lose heart to be less than external atmospheric pressure at the pressure in the culinary art intracavity, prevent. The boiling point of the water that corresponds when elevation 4000m is 76 degrees centigrade, can set up and predetermine the pressure release temperature for being greater than 10 degrees centigrade and being less than 76 degrees centigrade certain temperature value, for example, the pressure release temperature is 75 degrees centigrade for the setting is predetermine, when the temperature that detects the culinary art intracavity reaches and predetermines pressure release temperature 75 degrees centigrade, confirm that the culinary art parameter at this moment satisfies the pressure release condition, need control pressure relief device and carry out the pressure release, therefore, below elevation 4000m, predetermine the boiling point that the pressure release temperature is less than the water that elevation 4000m corresponds through the setting, thereby the pressure in the culinary art intracavity is less than external atmospheric pressure and just loses heart, prevent the hidden danger of frying the pot, ensure safe in.

(II) time judgment

According to one embodiment of the invention, when the vacuum device is controlled to be turned off before the pressure relief device is controlled to begin to relieve the pressure of the cooking cavity, the time parameter of the temperature rising boiling stage comprises the turning-off time of the vacuum device, wherein when the turning-off time of the vacuum device is greater than or equal to a first preset pressure relief time, the time parameter of the temperature rising boiling stage is determined to meet the pressure relief time condition.

Or, according to another embodiment of the present invention, when the pressure relief device is controlled to start pressure relief of the cooking cavity and the vacuum device is controlled to be turned off, the time parameter of the temperature-raising boiling stage includes an operation time of the temperature-raising boiling stage, wherein when the operation time of the temperature-raising boiling stage is greater than or equal to a second preset pressure relief time, it is determined that the time parameter of the temperature-raising boiling stage satisfies the pressure relief time condition.

That is, the pressure relief time condition, i.e. the time parameter of the temperature rise boiling stage, can be selected in combination with the control mode of the vacuum device. For example, the vacuum device is closed before the pressure relief device is opened, and whether the pressure relief time condition is met can be judged according to the closing time of the vacuum device; the vacuum device is closed when the pressure relief device is opened, and whether the pressure relief time condition is met can be judged according to the operation time of the temperature rise boiling stage.

Therefore, the pressure relief device can be opened at a proper moment according to the closing time of the vacuum device or the operating time of the temperature rise boiling stage, safety is realized, boiling and rolling can be continued, the rice cooking uniformity can be guaranteed, and the rice cooking taste can be guaranteed.

In some examples of the present invention, the first preset pressure relief time or the second preset pressure relief time may be determined according to an amount of rice water in the cooking cavity before the cooking appliance cooks.

That is, the cooking control method of the cooking appliance further includes:

and determining the first preset pressure relief time or the second preset pressure relief time according to the rice water amount in the cooking cavity.

It can be understood that the first preset pressure relief time or the second preset pressure relief time of the pressure relief device is different when the air release is opened, namely the pressure relief device is opened, according to different rice water amounts. That is, the amount of rice water in the cooking cavity can be determined before the temperature rise boiling stage, and in the temperature rise boiling stage, the first preset pressure relief time or the second preset pressure relief time can be determined according to the amount of rice water in the cooking cavity.

The first preset pressure relief time is in positive correlation with the rice water amount, namely the first preset pressure relief time is increased along with the increase of the rice water amount. And the second preset pressure relief time is in positive correlation with the rice water amount, namely the second preset pressure relief time is increased along with the increase of the rice water amount.

In one embodiment of the present invention, the rice water amount may be divided into a plurality of rice water amount levels, for example, the rice water amount in the cooking chamber is smaller than the first rice water amount, and the rice water amount level may be determined to be a small amount; the rice water amount in the cooking cavity is more than or equal to the first rice water amount and less than the second rice water amount, and the rice water amount grade can be determined to be a medium amount; the rice water amount in the cooking cavity is larger than or equal to the first rice water amount and smaller than the second rice water amount, and the rice water amount can be determined to be large. And the plurality of rice water volume grades can respectively correspond to the plurality of first preset pressure relief times, and the plurality of rice water volume grades can respectively correspond to the plurality of second preset pressure relief times. Therefore, the rice water volume grade in the cooking cavity can be determined firstly, and the first preset pressure relief time or the second preset pressure relief time corresponding to the rice water volume grade is determined through table lookup.

In an embodiment of the present invention, the amount of rice water in the cooking cavity corresponds to the first predetermined pressure relief time as shown in table 2 below.

TABLE 2

Amount of rice water	Small amount of	Middle volume	A large number of
				First preset pressure relief time	30～40s	35～45s	40～60s

As shown in the above table 2, when the rice water amount in the cooking cavity is smaller than the first rice water amount, that is, the rice water amount level is small, the first preset pressure relief time is 30-40 s; when the rice water amount in the cooking cavity is larger than or equal to the first rice water amount and smaller than the second rice water amount, namely the rice water amount grade is a medium amount, the first preset pressure relief time is 35-45 s; when the rice water amount in the cooking cavity is larger than the second rice water amount, namely the rice water amount is large in grade, the first preset pressure relief time is 40-60 s.

The pressure relief device is controlled to release pressure according to the closing time of the vacuum device.

Specifically, when the cooking appliance is in a temperature rise boiling stage, the vacuum device is controlled to vacuumize the cooking cavity, so that boiling bubbles are generated when the temperature of the cooking cavity in the cooking cavity is smaller than an atmospheric pressure boiling point, the vacuum device is controlled to be closed, and when the closing time of the vacuum device is larger than or equal to the preset pressure relief time, the pressure relief device is controlled to relieve the pressure of the cooking cavity.

That is to say, in the intensification boiling stage, when vacuum device's off-time is greater than or equal to first preset pressure release time, open pressure relief device for culinary art chamber and outside intercommunication resume the ordinary pressure, thereby, can open pressure relief device at appropriate moment, realize safety and boiling and roll and can last, both can guarantee the homogeneity of cooking, can guarantee the taste of cooking again, prevent simultaneously that automatic uncapping from leading to the hot water juice to splash.

In conjunction with the embodiment of fig. 6, the cooking process of the cooking appliance of the embodiment of the present invention may include a pretreatment stage, a warming boiling stage, a high-temperature boiling stage, and a stewing stage.

The cooking process of the embodiment of fig. 6 is substantially the same as that of the embodiment of fig. 4 in the pre-treatment stage, the high-temperature boiling stage and the braising stage, except for the temperature-raising boiling stage. In the temperature-rising boiling stage of the embodiment of fig. 6, the temperature in the cooking cavity can be raised from the first temperature value to the second temperature value by controlling the heating device, and the vacuum device is controlled to vacuumize the cooking cavity to form negative pressure vacuum in the cooking cavity, so that boiling bubbles are generated in the cooking cavity at a lower temperature before rice is gelatinized but not bonded into a mass, thereby ensuring that rice grains are not agglomerated and are kept loose and diathermic. Wherein, the rice water in the cooking cavity is continuously boiled to generate a large amount of steam, so that the pressure in the cooking cavity can not be maintained at low pressure and gradually rises.

And the vacuum device can be controlled to be closed according to the state of the cooking appliance, and when the closing time of the vacuum device is greater than or equal to a first preset pressure relief time tx, the pressure relief device is controlled to release air in the cooking cavity, so that the cooking appliance is restored to the normal pressure state and is shifted to a high-temperature boiling stage.

In addition, as shown in fig. 7, a method for controlling the opening of a pressure relief device according to an embodiment of the present invention includes the following steps:

s201: entering a temperature-rising boiling stage.

S202: and obtaining the rice water volume grade, determining preset pressure relief time according to the rice water volume grade, and starting timing when the vacuum device is closed.

S203: and when the vacuum device is closed, judging whether the closing time of the vacuum device is greater than the preset pressure relief time.

If yes, executing step S204; if not, return to step S203.

S204: the pressure relief device is controlled to be opened to recover the normal pressure.

S205: the cooking is continued.

In some examples of the present invention, a first preset pressure relief time may be preset, after the last air extraction is completed, a timer disposed in the cooking appliance may be used to time the closing time, and if the closing time reaches the first preset pressure relief time, the cooking parameter at this time meets the pressure relief condition, and the cooking appliance needs to be controlled to relieve pressure. As a feasible implementation manner, the first preset pressure relief time may be set to a certain time value greater than 0 minute and less than 20 minutes, for example, the first preset pressure relief time is set to 11 minutes, after the last air extraction is completed, that is, the vacuum device is turned off, the turn-off time is counted by a timer arranged in the cooking appliance, the turn-off time is 11 minutes, the first preset pressure relief time is reached for 11 minutes, then the cooking parameter at this time satisfies the pressure relief condition, the cooking appliance needs to be controlled to perform pressure relief, thereby, by setting the appropriate first preset pressure relief time, the pressure in the cooking cavity can be relieved when being less than the external atmospheric pressure, thereby preventing the hidden danger of frying a pot, and ensuring the use safety.

(III) pressure judgment

In conjunction with the embodiment of fig. 8, when the vacuum device continues to perform vacuum pumping so as to continuously decrease the pressure in the cooking cavity, if the pressure in the cooking cavity decreases to be less than the first preset pressure relief pressure P1, it is determined that the pressure in the cooking cavity satisfies the pressure relief pressure condition.

It is understood that in the present embodiment, the continuous vacuum pumping of the vacuum device may refer to continuous vacuum pumping in the pretreatment stage, or continuous vacuum pumping in the temperature-rising boiling stage, or continuous vacuum pumping in both the pretreatment stage and the temperature-rising boiling stage.

It can be understood that the pressure relief pressure condition can be determined by combining the operation mode of the vacuum device before pressure relief, that is, before the pressure relief device is controlled to perform pressure relief, the vacuum device is continuously in an open state after being opened, that is, is always in a vacuum-pumping operation state, for example, the vacuum device is always in an open state after being opened in a pretreatment stage or a temperature-raising boiling stage, in such a state, the pressure in the cooking appliance starts to decrease quickly, and as the amount of bubbles generated in the temperature-raising boiling stage increases later, the generated boiling steam offsets with the air extraction amount of the vacuum device, and the pressure change becomes slow. When the pressure in the cooking cavity drops to and is less than first preset pressure relief pressure P1, stop the evacuation to open pressure relief device, carry out the pressure relief, vacuum apparatus stop work this moment, in sudden pressure relief can lead to a large amount of air to gush into cooking utensil under this condition, break up inside rice, thereby it is more even.

Therefore, the pressure relief device can be opened at a proper moment according to the pressure in the cooking cavity, safety is realized, boiling and rolling can be continued, the cooking uniformity can be guaranteed, and the cooking taste can be guaranteed.

In some examples of the present invention, the first preset pressure relief pressure P1 may be determined according to an amount of rice water in the cooking cavity before the cooking appliance cooks.

That is, the cooking control method of the cooking appliance further includes:

the first preset pressure relief pressure P1 is determined according to the rice water amount in the cooking cavity.

It can be understood that the first preset relief pressure P1 for opening the air release, i.e. the pressure relief device, is different for different rice water amounts. That is, the amount of rice water in the cooking cavity can be determined before the temperature-rising boiling stage, and the first preset pressure-relief pressure P1 can be determined according to the amount of rice water in the cooking cavity during the temperature-rising boiling stage.

The first predetermined pressure P1 is in positive correlation with the amount of rice water, i.e. the first predetermined pressure P1 increases with the amount of rice water.

In one embodiment of the present invention, the rice water amount may be divided into a plurality of rice water amount grades, and the plurality of rice water amount grades may respectively correspond to the plurality of first preset pressure relief pressures P1. Therefore, the rice water level in the cooking cavity can be determined, and the first preset pressure relief pressure P1 corresponding to the rice water level can be determined through table lookup.

The pressure relief device is controlled according to the pressure in the cooking cavity to relieve the pressure.

Specifically, for the reason that the vacuum device is always in the vacuumizing working state before pressure relief, when the cooking appliance is in the temperature rising boiling stage, the pressure in the cooking cavity is judged, and when the pressure in the cooking cavity is reduced to be smaller than a first preset pressure relief pressure P1, the pressure relief device is controlled to relieve the pressure in the cooking cavity.

It can be understood that, in the stage of temperature rising and boiling, if the vacuum device is always in the vacuum-pumping working state before pressure relief, when the pressure in the cooking cavity is reduced to be less than the first preset pressure relief pressure P1, the vacuum-pumping is stopped, and the pressure relief device is opened to release the pressure, so that the cooking cavity is communicated with the outside, and the normal pressure is restored. From this, in sudden pressure release can lead to a large amount of air to gush into cooking utensil, break up inside rice, break up rice through a large amount of bubbles of low temperature boiling production in earlier stage like this, break up rice in the later stage gushes into cooking utensil through a large amount of air, more is favorable to the homogeneity of cooking.

In conjunction with the embodiment of fig. 8, the cooking process of the cooking appliance of the embodiment of the present invention may include a pretreatment stage, a warming boiling stage, a high-temperature boiling stage, and a stewing stage.

In the preprocessing stage, the heating device can be controlled to perform heating work so as to gradually increase the temperature in the cooking cavity, and the temperature in the cooking cavity reaches a first temperature value and then enters a temperature-rising boiling stage. Or, in the pretreatment stage, recording the operation time of the pretreatment stage, controlling the heating device to perform heating operation so as to maintain the temperature in the cooking cavity at a preset water absorption temperature, such as 55 ℃, so that the rice grains absorb water sufficiently, controlling the heating device to perform heating operation so as to continuously raise the temperature in the cooking cavity when the operation time of the pretreatment stage reaches a preset water absorption time, such as 10 minutes, and entering a temperature raising and boiling stage when the temperature in the cooking cavity reaches a first temperature value.

Also, the vacuum device may be controlled to be continuously turned on to gradually decrease the pressure in the cooking chamber and to the first pressure value P1 at the end of the pre-treatment phase. For example, in the preprocessing stage, the heating device is controlled to perform heating operation to heat the temperature of the cooking cavity to a preset temperature, namely a temperature suitable for water absorption, and then the heating device is controlled to maintain the temperature in the cooking cavity to be constant at the preset temperature, so that the water absorption is promoted. And the heating device is controlled to be started while heating, or the vacuum device is controlled to be started when the temperature in the cooking cavity reaches a preset temperature, the cooking cavity is vacuumized, the vacuum device is controlled to be vacuumized ceaselessly in the whole pretreatment stage, and the pressure in the cooking appliance is reduced ceaselessly until the pretreatment stage is finished.

In the stage of temperature rise and boiling, the temperature in the cooking cavity can be raised from a first temperature value to a second temperature value by controlling the heating device, and the vacuum device is controlled to vacuumize the cooking cavity (the electromagnetic valve and the vacuum pump are both opened and are in an on state) so as to form negative pressure vacuum in the cooking cavity, and boiling bubbles are generated in the cooking cavity at a lower temperature before rice is gelatinized but not bonded into a mass, so that rice grains are prevented from caking, and loose and heat-permeable rice grains are kept. Wherein, the rice water in the cooking cavity is continuously boiled to generate a large amount of steam, so that the pressure in the cooking cavity can not be maintained at low pressure and gradually rises.

And the vacuum device can be controlled to be closed according to the state of the cooking appliance, the pressure in the cooking cavity is less than or equal to a first preset pressure relief pressure P1, and the pressure relief device is controlled (the electromagnet is turned on, namely the electromagnet is in an OFF state) to release air in the cooking cavity, so that the cooking appliance is restored to a normal pressure state and is shifted to a high-temperature boiling stage. From this, in sudden pressure release can lead to a large amount of air to gush into cooking utensil, break up inside rice, break up rice through a large amount of bubbles of low temperature boiling production in earlier stage like this, break up rice in the later stage gushes into cooking utensil through a large amount of air, more is favorable to the homogeneity of cooking.

In addition, as shown in fig. 9, a method for controlling the opening of a pressure relief device according to an embodiment of the present invention includes the following steps:

s301: and judging whether to enter a temperature-rising boiling stage.

If yes, go to step S302; if not, return to step S301.

S302: and judging whether the pressure in the cooking cavity is smaller than a first preset pressure relief pressure P1 or not.

If yes, executing step S303; if not, return to step S302.

S303: the pressure relief device is controlled to be opened to recover the normal pressure.

S304: the solenoid valve in the vacuum device is closed.

S305: the vacuum pump in the vacuum apparatus is turned off.

In some examples of the invention, after the pressure relief device is opened, the opening time of the pressure relief device can be recorded, and after the opening time of the pressure relief device reaches the preset opening time, the pressure relief device is controlled to be closed.

It can be understood that the preset opening time can be set according to the actual pressure relief condition of the pressure relief device, as a feasible implementation manner, the time taken for pressure relief to reach the external atmospheric pressure of the cooking appliance is 0-45s, the preset opening time of the pressure relief device can be 0-45s, for example, the preset opening time can be 10s, after the pressure relief device is opened, the timer is controlled to start timing, and when the timing time of the timer reaches 10s, the pressure relief device is controlled to be closed and pressure relief is stopped.

In some examples of the present invention, a first preset pressure relief pressure may be preset, the pressure in the cooking cavity is detected in real time, then the pressure in the cooking cavity is compared with the preset first preset pressure relief pressure, and if the pressure in the cooking cavity is less than or equal to the first preset pressure relief pressure, the cooking parameter at this time satisfies a pressure relief condition, and the cooking appliance needs to be controlled to relieve the pressure. As a possible implementation manner, the first preset pressure relief pressure may be 30kPa to 65kPa, that is, the first preset pressure relief pressure may be set to a certain pressure value greater than 30kPa and less than 65kPa, and further, the first preset pressure relief pressure may be 30kPa to 55kPa or 45kPa to 65kPa, for example, the first preset pressure relief pressure may be set to 55kPa, the detected pressure in the cooking cavity is 55kPa, and the first preset pressure relief pressure 55kPa is reached, then the cooking parameter at this time satisfies the pressure relief condition, and the cooking appliance needs to be controlled to perform pressure relief. Therefore, through setting the proper first preset pressure relief pressure, the pressure in the cooking cavity can be less than the external atmospheric pressure to release air, the hidden danger of frying the pot is prevented, and the use safety is ensured.

In combination with the embodiment of fig. 10, according to another embodiment of the present invention, when the vacuum device stops vacuum when the pressure in the cooking cavity reaches the stop vacuum pressure, if the pressure in the cooking cavity rises to be greater than a second preset pressure relief pressure, it is determined that the pressure in the cooking cavity satisfies the pressure relief pressure condition.

It is understood that in the present embodiment, the vacuum stopping of the vacuum-pumping by the vacuum device when the pressure in the cooking cavity reaches the vacuum-pumping stopping pressure may refer to performing vacuum-pumping in the preprocessing stage and stopping vacuum-pumping when the pressure in the cooking cavity reaches the vacuum-pumping stopping pressure, or performing vacuum-pumping in the temperature-rising boiling stage and stopping vacuum-pumping when the pressure in the cooking cavity reaches the vacuum-pumping stopping pressure.

It can be understood that the pressure relief pressure condition can be determined by combining the working mode of the vacuum device before pressure relief, namely before the pressure relief device is controlled to relieve pressure, in the preprocessing stage or the heating and boiling stage, the vacuum device stops vacuumizing when the pressure in the cooking cavity reaches the pressure P3 for stopping vacuumizing, and then gradually rises along with the pressure generated by steam, in the heating and boiling stage, the vacuum device is controlled to vacuumize, the pressure change caused by steam generated by boiling is greater than the pressure change caused by vacuumizing, the pressure in the cooking cavity slowly rises, when the pressure in the cooking cavity rises to be greater than the second preset pressure relief pressure P2, the vacuumizing is stopped, the pressure relief device is started to relieve pressure, and a large amount of air can be gushed into the cooking appliance due to sudden pressure relief at the moment, the internal rice is scattered, so that the pressure relief is more uniform.

In some examples of the present invention, the second preset pressure relief pressure P2 may be determined according to the amount of rice water in the cooking cavity before the cooking appliance cooks.

That is, the cooking control method of the cooking appliance further includes:

and determining a second preset pressure relief pressure P2 according to the rice water amount in the cooking cavity.

It can be understood that the second preset relief pressure P2 for opening the air release, i.e. the pressure relief device, is different for different rice water amounts. That is, the amount of rice water in the cooking cavity can be determined before the temperature-rising boiling stage, and the second preset pressure-relief pressure P2 can be determined according to the amount of rice water in the cooking cavity during the temperature-rising boiling stage.

The second predetermined pressure P2 is in positive correlation with the amount of rice water, i.e. the second predetermined pressure P2 increases with the amount of rice water.

In one embodiment of the present invention, the rice water amount may be divided into a plurality of rice water amount grades, and the plurality of rice water amount grades may respectively correspond to the plurality of second preset pressure relief pressures P2. Therefore, the rice water level in the cooking cavity can be determined, and the second preset pressure relief pressure P2 corresponding to the rice water level can be determined through table lookup. In one specific example, the correspondence between the rice water amount in the cooking cavity and the second preset pressure relief pressure P2 can be as shown in table 3 below:

TABLE 3

Amount of rice water	1 cup of rice	2 cups of rice	4 cups of rice	6 cups of rice	8 cups of rice
						Pressure relief pressure/kPa	87-82	90-86.5	90.2-89.5	93.5-89.5	95-92.5

As shown in the above table 3, when the rice water level in the cooking cavity is 1 cup of rice, the second preset pressure relief pressure P2 is 87-82 kPa; when the rice water level in the cooking cavity is 2 cups of rice, the second preset pressure relief pressure P2 is 90-86 kPa; when the rice water level in the cooking cavity is 4 cups of rice, the second preset pressure relief pressure P2 is 90.2-89.5 kPa; when the rice water level in the cooking cavity is 6 cups of rice, the second preset pressure relief pressure P2 is 93.5-89.5 kPa; when the rice water level in the cooking cavity is 8 cups of rice, the second preset pressure relief pressure P2 is 95-92.5 kPa.

Specifically, for the working state that before pressure relief, the vacuum device stops vacuumizing when the pressure in the cooking cavity reaches the vacuumizing stopping pressure P3, when the cooking appliance is in a temperature rising boiling stage, the pressure in the cooking cavity is judged, and when the pressure in the cooking cavity rises to be greater than a second preset pressure relief pressure P2, the pressure relief device is controlled to relieve the pressure in the cooking cavity.

It can be understood that, in the preprocessing stage or the temperature-raising boiling stage, if the vacuum device stops vacuumizing when the pressure in the cooking cavity reaches the vacuumizing stop pressure P3, when the pressure in the cooking cavity rises to be greater than the second preset pressure relief pressure P2, the vacuumizing is stopped, and the pressure relief device is started to relieve the pressure, so that the cooking cavity is communicated with the outside, and the normal pressure is restored. From this, in sudden pressure release can lead to a large amount of air to gush into cooking utensil, break up inside rice, break up rice through a large amount of bubbles of low temperature boiling production in earlier stage like this, break up rice in the later stage gushes into cooking utensil through a large amount of air, more is favorable to the homogeneity of cooking.

In conjunction with the embodiment of fig. 10, the cooking process of the cooking appliance of the embodiment of the present invention may include a pre-treatment stage, a warming boiling stage, a high-temperature boiling stage, and a stewing stage.

And the vacuum device can be controlled to vacuumize the cooking cavity, and the vacuumizing is stopped when the pressure in the cooking cavity reaches the vacuumizing stopping pressure P3. For example, in the preprocessing stage, the heating device is controlled to perform heating operation to heat the temperature of the cooking cavity to a preset temperature, namely a temperature suitable for water absorption, and then the heating device is controlled to maintain the temperature in the cooking cavity to be constant at the preset temperature, so that the water absorption is promoted. And, control the vacuum apparatus to turn on in order to begin to vacuumize while the heating means begins to heat, when the pressure in the cooking cavity drops to stop vacuuming pressure P3, control the vacuum apparatus to stop vacuuming (electromagnetic valve and vacuum pump are closed namely in the OFF state), because of the bubble production, the pressure in the cooking cavity rises continuously, the pressure in the cooking cavity rises gradually.

And the vacuum device can be controlled to be closed according to the state of the cooking appliance, the pressure in the cooking cavity is greater than or equal to a second preset pressure relief pressure P2, and the pressure relief device is controlled (the electromagnet is turned on, namely the electromagnet is in an OFF state) to release air in the cooking cavity, so that the cooking appliance is restored to a normal pressure state and is shifted to a high-temperature boiling stage. From this, in sudden pressure release can lead to a large amount of air to gush into cooking utensil, break up inside rice, break up rice through a large amount of bubbles of low temperature boiling production in earlier stage like this, break up rice in the later stage gushes into cooking utensil through a large amount of air, more is favorable to the homogeneity of cooking.

In addition, as shown in fig. 11, a method for controlling the opening of a pressure relief device according to an embodiment of the present invention includes the following steps:

s401: and judging whether to enter a temperature-rising boiling stage.

If yes, go to step S402; if not, return to step S401.

S402: and judging whether the pressure in the cooking cavity is greater than a second preset pressure relief pressure P2 or not.

If so, go to step S403; if not, return to step S402.

S403: the pressure relief device is controlled to be opened to recover the normal pressure.

In some examples of the present invention, the stop vacuum pressure P3 may be preset, the pressure in the cooking cavity may be detected in real time, and then the pressure in the cooking cavity may be compared with the preset stop vacuum pressure P3, and if the pressure in the cooking cavity is less than or equal to the stop vacuum pressure P3, the vacuum may be stopped.

In some examples of the present invention, a second preset pressure relief pressure P2 may be preset, the pressure in the cooking cavity is detected in real time, and then the pressure in the cooking cavity is compared with the preset second preset pressure relief pressure P2, and if the pressure in the cooking cavity is less than or equal to the second preset pressure relief pressure P2, the cooking parameter at this time satisfies the pressure relief condition, and the cooking appliance needs to be controlled to relieve the pressure. As a possible implementation manner, the second preset pressure relief pressure may be 65kPa to 95kPa, that is, the second preset pressure relief pressure P2 may be set to a certain pressure value greater than 65kPa and less than 95kPa, further, the second preset pressure relief pressure P2 may be 70kPa to 95kPa, for example, the second preset pressure relief pressure may be set to 85kPa, the detected pressure in the cooking cavity is 85kPa, and the second preset pressure relief pressure 85kPa is reached, then the cooking parameter at this time satisfies the pressure relief condition, and the cooking appliance needs to be controlled to perform pressure relief. Therefore, through setting the proper second preset pressure relief pressure P2, the pressure in the cooking cavity can be less than the external atmospheric pressure to release air, the hidden danger of frying a pot is prevented, and the use safety is ensured.

According to another embodiment of the invention, when the difference between the pressure in the cooking cavity and the minimum pressure value in the cooking cavity during vacuumizing is larger than a preset difference threshold, the pressure in the cooking cavity is determined to meet the pressure relief pressure condition. For example, when the vacuum device performs vacuum pumping in the preprocessing stage and the pressure in the cooking cavity reaches the vacuum pumping stopping pressure, if the difference value between the pressure in the cooking cavity and the minimum pressure value in the cooking cavity in the vacuum pumping process is greater than a preset difference value threshold value, the pressure in the cooking cavity is determined to meet the pressure relief pressure condition.

It can be understood that, before control pressure relief device carries out the pressure release, control vacuum apparatus carries out the evacuation to the culinary art chamber, and at the in-process of evacuation, detect the pressure value in the culinary art intracavity, and acquire the minimum pressure value in the culinary art intracavity of evacuation in-process, in the intensification boiling stage, judge whether the pressure in the culinary art intracavity is greater than preset difference threshold value with the difference between the minimum pressure value in the culinary art intracavity of evacuation in-process, if yes, then open pressure relief device, carry out the pressure release, sudden pressure release this moment can lead to a large amount of air to gush into in the cooking utensil, break up inside rice, thereby more even more

In some examples of the present invention, a preset difference threshold may be preset, the pressure in the cooking cavity is detected, during the vacuum pumping, the pressure in the cooking cavity is detected in real time, the pressures in the cooking cavity detected at different detection times are compared to obtain a minimum pressure value in the cooking cavity during the vacuum pumping, a difference between the pressure in the cooking cavity and the minimum pressure value is calculated, and if the difference is greater than the preset difference threshold, the cooking parameter at this time meets a pressure release condition, and the cooking appliance needs to be controlled to release pressure. As a possible implementation manner, the preset difference threshold may be set to be 30kPa to 60kPa, that is, the preset difference threshold may be set to be a certain pressure value that is greater than 30kPa and less than 60kPa, for example, the preset difference threshold may be set to be 35kPa, for example, comparing pressures detected at different detection times, to obtain that a minimum pressure value in the cooking cavity during the vacuum pumping process is 50kPa, when the pressure in the cooking cavity is detected to be 95kPa in the temperature-rising boiling stage, calculating that a difference between the pressure in the cooking cavity 95kPa and the minimum pressure value 50kPa is 40kPa, and if the difference is greater than the preset difference threshold 35kPa, the cooking parameter at this time satisfies the pressure-releasing condition, and the cooking appliance needs to be controlled to release pressure. Therefore, by setting a proper pressure difference, the air can be leaked when the pressure in the cooking cavity is smaller than the external atmospheric pressure, the hidden danger of frying a pot is prevented, and the use safety is ensured.

In some embodiments of the present invention, the pressure relief device may be controlled to relieve pressure by one or more of the aforementioned temperature determination, time determination, and pressure determination. As for the manner of selecting one of the pressure discharge control methods, the pressure discharge control method in the foregoing embodiment is described in the following with respect to various combinations.

The example of controlling the pressure relief device to relieve the pressure in the cooking cavity according to the temperature in the cooking cavity, the pressure in the cooking cavity and the operation time of the heating and boiling stage is described, and the pressure relief device is divided into two cases:

in a first aspect, controlling a pressure relief device to relieve pressure in a cooking cavity according to a temperature in the cooking cavity, a pressure in the cooking cavity, and an operating time of a warming boiling stage comprises:

when the vacuum device is always in a vacuumizing working state before the pressure relief device performs pressure relief, judging whether the pressure in the cooking cavity is smaller than a first preset pressure relief pressure or not; if the pressure in the cooking cavity is smaller than the first preset pressure relief pressure, further judging the temperature in the cooking cavity and the operation time of the heating and boiling stage; and if the temperature in the cooking cavity is greater than the preset pressure relief temperature and the operation time of the temperature rise boiling stage is greater than the second preset pressure relief time, controlling the pressure relief device to relieve the pressure in the cooking cavity.

The preset pressure relief temperature Tx may be greater than or equal to 65 ℃. The second preset pressure relief time t2 may be greater than or equal to 6 min.

It can be understood that, before the pressure relief device is controlled to relieve the pressure, the vacuum device is always in a vacuum-pumping working state, the pressure in the cooking utensil starts to be reduced quickly in the state, and the generated boiling steam offsets the air extraction amount of the vacuum device along with the increase of the bubble amount generated in the later temperature-rising boiling stage, so that the pressure change becomes slow. When the pressure in the culinary art intracavity drops to and is less than first predetermined pressure release pressure P1, judge the temperature in this culinary art intracavity, when the temperature in the culinary art intracavity is greater than predetermined pressure release temperature Tx, judge the operating time in intensification boiling stage, when the operating time in intensification boiling stage is also greater than second predetermined pressure release time t2, stop the evacuation, and open pressure relief device, carry out the pressure release, vacuum apparatus stop work this moment, sudden pressure release can lead to a large amount of air to gush into cooking utensil in this case, break up inside rice, thereby it is more even. And the comprehensive judgment is carried out through the temperature, the pressure and the time, so that the accuracy and the qualification of the judgment can be increased, the errors are reduced, and the cooking consistency is increased.

Specifically, as shown in fig. 12, a control flow for controlling the pressure relief device to relieve the pressure in the cooking cavity is as follows:

s501: and judging whether to enter a temperature-rising boiling stage.

If yes, go to step S502; if not, return to step S501.

S502: and judging whether the pressure in the cooking cavity is smaller than a first preset pressure relief pressure P1 or not.

If yes, go to step S503; if not, return to step S502.

S503: and judging whether the temperature in the cooking cavity is greater than a preset pressure relief temperature Tx or not.

If yes, go to step S504; if not, return to step S503.

S504: and judging whether the running time of the temperature rising boiling stage is greater than a second preset pressure relief time t 2.

If yes, go to step S505; if not, return to step S504.

S505: the pressure relief device is controlled to be opened to recover the normal pressure.

S506: the solenoid valve in the vacuum device is closed.

S507: the vacuum pump in the vacuum apparatus is turned off.

In a second aspect, controlling the pressure relief device to relieve pressure in the cooking cavity according to the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the warming boiling stage comprises:

when the vacuum device stops vacuumizing when the pressure in the cooking cavity reaches the vacuumizing stopping pressure before the pressure relief device relieves the pressure, judging whether the pressure in the cooking cavity is greater than a second preset pressure relief pressure P2; if the pressure in the cooking cavity is greater than the second preset pressure relief pressure, further judging the temperature in the cooking cavity and the operation time of the heating and boiling stage; and if the temperature in the cooking cavity is greater than the preset pressure relief temperature and the operation time of the temperature rise boiling stage is greater than the second preset pressure relief time, controlling the pressure relief device to relieve the pressure in the cooking cavity.

It can be understood that, before the pressure relief device is controlled to relieve the pressure, in the preprocessing stage, the vacuum device adopts rapid vacuum pumping to stop the vacuum pumping when the pressure in the cooking cavity reaches the vacuum pumping stop pressure, and then gradually rises along with the pressure generated by steam, in the temperature rising and boiling stage, the vacuum device is controlled to carry out vacuum pumping, the pressure change caused by steam generated by boiling is larger than the pressure change caused by vacuum pumping, the pressure in the cooking cavity slowly rises, when the pressure in the cooking cavity rises to be larger than a second preset pressure relief pressure P2, the temperature in the cooking cavity is judged, when the temperature in the cooking cavity is larger than a preset pressure relief temperature Tx, the operation time in the temperature rising and boiling stage is judged, when the operation time in the temperature rising and boiling stage is also larger than a second preset pressure relief time t2, the vacuum pumping is stopped, and the pressure relief device is started to relieve the pressure, at this moment, the vacuum device stops working, and a large amount of air is gushed into the cooking utensil due to sudden pressure relief under the condition, so that the rice inside is scattered, and the rice is more uniform. And the comprehensive judgment is carried out through the temperature, the pressure and the time, so that the accuracy and the qualification of the judgment can be increased, the errors are reduced, and the cooking consistency is increased.

Specifically, as shown in fig. 13, a control flow for controlling the pressure relief device to relieve the pressure in the cooking cavity is as follows:

s601: and judging whether to enter a temperature-rising boiling stage.

If yes, go to step S602; if not, return to step S601.

S602: and judging whether the pressure in the cooking cavity is greater than a second preset pressure relief pressure P2 or not.

If yes, go to step S603; if not, return to step S602.

S603: and judging whether the temperature in the cooking cavity is greater than a preset pressure relief temperature Tx or not.

If yes, go to step S604; if not, return to step S603.

S604: and judging whether the running time of the temperature rising boiling stage is greater than a second preset pressure relief time t 2.

If yes, go to step S605; if not, return to step S604.

S605: the pressure relief device is controlled to be opened to recover the normal pressure.

The following four examples are provided to illustrate the specific control of the vacuum apparatus during the heating and boiling stage.

The first embodiment is as follows:

according to one embodiment of the invention, when the cooking appliance is in a heating boiling stage, the vacuum device is controlled to vacuumize the cooking cavity at least once, so that boiling bubbles are generated when the temperature of the cooking cavity in the cooking cavity reaches a first temperature value or is greater than a first temperature value preset threshold value.

It can be understood that when the temperature in the cooking cavity reaches a first temperature value, for example, 55 ℃, the rice grains are in a stage to be gelatinized, and at this time, the vacuum device can be controlled to vacuumize the cooking cavity at least once to form negative pressure in the cooking cavity, and according to the correspondence between the air pressure and the boiling point, the air pressure in the cooking cavity is reduced, and the boiling point of the rice water is reduced, so that the rice water can generate boiling bubbles at a lower temperature (before the rice is gelatinized but not bonded into a mass) through vacuumizing to form a dense bubble channel, the bubbles disturb to make the rice grains loose and not bond, thereby enhancing convection heat transfer, further improving the heating uniformity of the rice grains, and finally improving the quality of the rice.

The quantity of the boiling bubbles is inversely proportional to the pressure in the cooking cavity, and the generation time of the boiling bubbles is proportional to the pressure in the cooking cavity. That is, the greater the pressure in the cooking chamber, the greater the volume required for bubble disengagement, the smaller the number of boiling bubbles, and the longer the generation time.

The working principle of the heating boiling stage by vacuum pumping to improve the heating uniformity is further explained with reference to fig. 14-17. For example, as shown in fig. 14 and 16, in the heating and boiling stage, if the cooking cavity is at normal pressure without vacuum pumping, the rice water will boil at a higher temperature, i.e. bubble core is generated at 70 ℃, the bubbles are separated at 88 ℃, and the rice water boils stably at 98 ℃, so that for the case of non-vacuum pumping, the rice grains are bonded into clusters when the boiling bubbles are generated, i.e. rice clusters are formed, the heat convection is blocked, i.e. bubble channels are formed outside the rice clusters, and the heat is transferred through the bubble channels outside the rice clusters, so that the convection transfer of the heat is insufficient, and the heated rice is not uniform (as shown in fig. 16). As another example, as shown in fig. 15 and 17, in the stage of heating and boiling, negative pressure is formed in the cooking cavity by vacuum pumping, and the rice water is boiled at a lower temperature, that is, bubble cores are generated at a temperature of 60 ℃, bubbles are separated at a temperature of 68 ℃, and the rice water is boiled stably at a temperature of 80 ℃.

It should be noted that "negative pressure" in the embodiment of the present invention refers to a pressure lower than atmospheric pressure. For example, when the external atmospheric pressure is 101kPa, the negative pressure is considered to be formed in the cooking chamber when the pressure in the cooking chamber is 70 kPa.

Therefore, in the cooking control method provided by the embodiment of the invention, in the stage of temperature rise and boiling, namely in the range from the first temperature value to the second temperature value, the vacuum device is controlled to vacuumize the cooking cavity for at least one time to form negative pressure vacuum in the cooking cavity, so that the boiling temperature is reduced to be close to the temperature at which rice grains do not start to be gelatinized or just start to be gelatinized, namely low-temperature boiling, and the cooking cavity generates boiling bubbles at a lower temperature before rice is gelatinized but not bonded into a mass, thereby ensuring that the rice grains are not agglomerated and keeping loose and heat-permeable.

According to an embodiment of the present invention, controlling the vacuum device to evacuate the cooking chamber at least once may include controlling the vacuum device to evacuate the cooking chamber at least once continuously or intermittently. In other words, during the warm-up boiling phase, the vacuum device may be controlled to be continuously on for a certain time, or the vacuum device may be controlled to be intermittently on. For example, the vacuum device may be controlled to perform the vacuum N (N is an integer of 1 or more) times, and the vacuum device may be controlled to continue to operate and the vacuum pump may be controlled to rotate all the time each time the vacuum device performs the vacuum, or the vacuum device may be controlled to operate intermittently in a manner of turning the vacuum pump on to and off tc, that is, the vacuum pump may be controlled to operate in a manner of turning the vacuum pump to and off tc.

Example two:

according to one embodiment of the invention, when the cooking appliance enters a heating boiling stage, the heating device is controlled to perform heating work, and the vacuum device is controlled to vacuumize the cooking cavity so as to generate boiling bubbles in the cooking cavity.

In the cooking control method provided by the embodiment of the invention, in the stage of temperature rise and boiling, namely in the range from the first temperature value to the second temperature value, the vacuum device is controlled to vacuumize the cooking cavity so as to form negative pressure vacuum in the cooking cavity, the boiling temperature is reduced to be close to the temperature at which rice grains do not start to be gelatinized or just start to be gelatinized, namely low-temperature boiling, separation bubbles generated by boiling are utilized to disturb the rice grains, the rice grains are not mutually adhered under the disturbance condition, the agglomeration is avoided, and the rice grains are heated more uniformly.

Specifically, when entering a temperature rising boiling stage, the heating device is controlled to perform heating work so as to increase the temperature in the cooking cavity, and meanwhile, the vacuum device is controlled to vacuumize the cooking cavity so as to reduce the pressure in the cooking cavity, namely, heating and vacuumizing are performed simultaneously. Through a large amount of experiments and theoretical analysis, draw, carry out the evacuation when heating the intensification, more can promote the precipitation of aquatic saturated gas, form the bubble of minim and constantly gush out to the surface of culinary art intracavity rice water, make the grain of rice receive certain disturbance, avoid the grain of rice to bond better.

It is to be understood that "heating and evacuating simultaneously" may mean that the heating means and the vacuum means are activated simultaneously for a period of time. For example, the heating device may be controlled to be activated to heat the cooking cavity when entering the temperature-rising boiling stage, wherein the vacuum device may be activated simultaneously with the heating device, that is, the vacuum device may be activated simultaneously to evacuate the cooking cavity when entering the temperature-rising boiling stage, but the vacuum device and the heating device may be simultaneously turned off or may not be simultaneously turned off, that is, the heating device is turned off after the vacuum device is turned off first or the vacuum device is turned off after the heating device is turned off first.

According to an embodiment of the present invention, the time for heating by the heating device and vacuuming by the vacuum device may last for a preset time t0, wherein the preset time is 0-20min, i.e. 0< t0<20min, to ensure the effect of low temperature boiling. It can be understood that if the time of low temperature boiling is too short, the boiling is insufficient, and rice grain sticking cannot be better avoided, and if the time of low temperature boiling is too long, the cooking time is too long, which affects the user experience. According to the embodiment of the invention, the time for heating and vacuumizing simultaneously is set to be 0< t0<20min, so that the effect of low-temperature boiling can be ensured.

Further, according to some embodiments of the present invention, when the heating device heats and the vacuum device evacuates for a predetermined time, the heating device is controlled to perform the heating operation at intervals or continuously, and/or the vacuum device is controlled to perform the evacuation at intervals or continuously. Wherein the preset time can be 0-20 min.

That is, after the simultaneous heating and vacuuming periods, the heating device may be controlled to continue heating or not heating, and the vacuum device may be controlled to continue vacuuming or not vacuuming. Wherein whether the heating means and the vacuum means continue to operate may be determined according to the actual requirements of the cooking process. For example, the heating device can be controlled to perform heating operation at intervals or continuously according to the temperature rise speed requirement; the vacuum device can perform vacuum pumping at intervals or continuously according to the pressure in the cooking cavity.

Specifically, according to an embodiment of the present invention, controlling the heating device to perform the heating operation intermittently or continuously includes:

acquiring a preset temperature rise speed;

and controlling the heating device to perform heating operation at intervals or continuously according to the preset temperature rising speed and the temperature in the cooking cavity.

The temperature increase rate can be obtained by a test and is set in advance at the time of shipment.

For example, after the period of time of heating and vacuumizing simultaneously, the temperature in the cooking cavity can be acquired in real time, the change rate of the temperature in the cooking cavity within the preset sampling time is determined, when the change rate of the temperature in the cooking cavity within the preset sampling time is greater than or equal to the preset heating rate, the heating device is controlled to stop heating, and when the change rate of the temperature in the cooking cavity within the preset sampling time is less than the preset heating rate, the heating device is controlled to perform heating at intervals or continuously, so that the temperature in the cooking cavity is ensured to be gradually increased according to the preset heating rate.

Specifically, according to an embodiment of the present invention, controlling the vacuum device to perform the vacuum-pumping intermittently or continuously includes:

detecting a pressure within the cooking cavity during cooking of the cooking appliance;

acquiring a preset pressure;

and controlling the vacuum device to perform vacuum pumping at intervals or continuously according to the preset pressure and the pressure in the cooking cavity.

For example, after the period of time of heating and vacuum-pumping simultaneously, the pressure in the cooking cavity can be obtained in real time, when the pressure in the cooking cavity is greater than a preset pressure, the vacuum device is controlled to perform vacuum-pumping at intervals or continuously perform vacuum-pumping, and when the pressure in the cooking cavity is less than or equal to a preset temperature-rising speed, the vacuum device is controlled to stop vacuum-pumping, so that the vacuum in the cooking cavity is maintained at the preset pressure.

Example three:

according to one embodiment of the invention, when the cooking appliance enters a temperature-rising boiling stage, the vacuum device is controlled to vacuumize the cooking cavity, and then the heating device is controlled to perform heating operation, so that boiling bubbles are generated in the cooking cavity.

Specifically, when entering a temperature-rising boiling stage, the vacuum device is controlled to vacuumize the cooking cavity to reduce the pressure in the cooking cavity, and then the heating device is controlled to heat to raise the temperature in the cooking cavity, that is, the vacuum device is controlled to vacuumize and then heat. Through a large amount of experiments and theoretical analysis and drawing, in the heating boiling stage, because the temperature is greater than the gelatinization temperature of the grain of rice, if cooking utensil's bottom heats fast and can lead to the bottom grain of rice because overheated and the surface produces serious gelatinization, the caking aggravation, consequently, can evacuation earlier make the pressure of culinary art intracavity reduce fast, make aquatic gas and bottom bubble core just can reach the initial condition that breaks away from and balance out as long as absorb a small amount of heats, heat again, better ensure like this that the bottom grain of rice breaks away from before forming excessive gelatinization a large amount of bubbles of bottom formation, the grain of rice breaks away from the disturbance influence and the non-caking that produces by the bubble, finally make rice be heated evenly.

According to an embodiment of the present invention, the vacuum-pumping time of the vacuum apparatus may last for a preset time t0, wherein the preset vacuum-pumping time is 0-20min, i.e. 0< t0<20min, so as to ensure the effect of low-temperature boiling. It can be understood that if the time of low temperature boiling is too short, the boiling is insufficient, and rice grain sticking cannot be better avoided, and if the time of low temperature boiling is too long, the cooking time is too long, which affects the user experience. According to the embodiment of the invention, the time for vacuumizing is set to be 0< t0<20min, so that the effect of low-temperature boiling can be ensured. Wherein the preset vacuumizing time is preferably 1 min.

Further, according to some embodiments of the present invention, controlling the vacuum device to evacuate the cooking cavity and then controlling the heating device to heat comprises: when the vacuumizing time of the vacuum device reaches the preset vacuumizing time, the heating device is controlled to perform heating operation, for example, the heating device is controlled to perform heating operation at intervals or perform heating operation continuously. Wherein the preset vacuum-pumping time can be 0-20 min.

That is, for the first vacuuming and then heating, the vacuum device can be controlled to vacuumize to reduce the pressure in the cooking cavity, and after the vacuuming is performed for a preset time, the heating device is controlled to heat to boil in the cooking cavity. Therefore, the rice grains at the bottom are better ensured to be separated from a large amount of bubbles before excessive gelatinization is not formed, and the rice grains are not adhered due to the disturbance influence generated by the separation of the bubbles, so that the rice is heated uniformly.

Further, according to some embodiments of the present invention, during the heating operation of the heating device, the vacuum device is further controlled to continue to perform the vacuum pumping.

That is, when the cooking appliance enters the temperature-rising boiling stage, the vacuum device is controlled to vacuumize to reduce the pressure in the cooking cavity, and then the heating device is controlled to heat, and meanwhile the vacuum device can be controlled to continue vacuuming.

That is, the vacuum may be first applied and then the heating and vacuum may be applied simultaneously. It is to be understood that "heating and evacuating simultaneously" may mean that the heating means and the vacuum means are activated simultaneously for a period of time. For example, after the time for controlling the vacuum device to vacuumize reaches the preset vacuuming time, the heating device may be controlled to start to heat the cooking cavity, and at this time, the vacuum device may be started at any time in the heating process, for example, the heating device is controlled to start to vacuumize the cooking cavity while the vacuum device is started, or the heating device is controlled to start after a period of time. And the vacuum device and the heating device can be closed at the same time or not, namely the heating device is closed after the vacuum device is closed firstly or the heating device is closed after the vacuum device is closed firstly.

In some embodiments of the present invention, after the vacuum pumping is performed before the heating or the vacuum pumping is performed before the heating and the vacuum pumping are performed, the heating device may be controlled to continue the heating or not to perform the heating, and the vacuum pumping device may be controlled to continue the vacuum pumping or not to perform the vacuum pumping. Wherein whether the heating means and the vacuum means continue to operate may be determined according to the actual requirements of the cooking process. For example, the heating device can be controlled to perform heating operation at intervals or continuously according to the temperature rise speed requirement; the vacuum device can perform vacuum pumping at intervals or continuously according to the pressure in the cooking cavity. Specifically, according to an embodiment of the present invention, controlling the heating device to perform the heating operation includes:

acquiring a preset temperature rise speed;

For example, after vacuum pumping and heating or vacuum pumping and heating and vacuum pumping are carried out at the same time, the temperature in the cooking cavity can be acquired in real time, the change rate of the temperature in the cooking cavity in the preset sampling time is determined, when the change rate of the temperature in the cooking cavity in the preset sampling time is greater than or equal to the preset temperature rise speed, the heating device is controlled to stop heating, and when the change rate of the temperature in the cooking cavity in the preset sampling time is less than the preset temperature rise speed, the heating device is controlled to carry out heating at intervals or continuously, so that the temperature in the cooking cavity is ensured to be gradually increased according to the preset temperature rise speed.

Specifically, according to an embodiment of the present invention, controlling the vacuum device to perform vacuum pumping includes:

acquiring a preset pressure;

For example, after the cooking chamber is vacuumized first and then heated or vacuumized first and then heated and vacuumized simultaneously, the pressure in the cooking chamber can be obtained in real time, when the pressure in the cooking chamber is greater than the preset pressure, the vacuum device is controlled to vacuumize at intervals or continuously vacuumize, and when the pressure in the cooking chamber is less than or equal to the preset temperature rise speed, the vacuum device is controlled to stop vacuuming, so that the vacuum in the cooking chamber is maintained at the preset pressure.

Example four:

according to one embodiment of the invention, when the cooking appliance enters a temperature-rising boiling stage, the heating device is controlled to perform heating operation, and then the vacuum device is controlled to vacuumize the cooking cavity, so that boiling bubbles are generated in the cooking cavity.

Specifically, when entering a temperature-rising boiling stage, the heating device is controlled to perform heating operation to increase the temperature in the cooking cavity, and then the vacuum device is controlled to vacuumize the cooking cavity to reduce the pressure in the cooking cavity, namely, the heating operation is performed first and then the vacuumization is performed. Through a large amount of experiments and theoretical analysis and drawing, because just get into the intensification boiling stage, under the limited condition of the gaseous range that reduces of evacuation messenger's culinary art intracavity (if pressure in the culinary art intracavity will 70kPa), the boiling point is still higher, it can make the saturated gas of culinary art intracavity and bottom bubble core break away from the liquid surface too early to bleed prematurely, is unfavorable for the bubble utilization at boiling initial stage, so heat earlier and make the bottom form certain heat degree and carry out the evacuation again, the boiling effect is better. According to an embodiment of the present invention, the heating operation of the heating device may be continued for a preset heating time t0, wherein the preset heating time is 0-20min, i.e. 0< t0<20min, and then the vacuum device is controlled to perform vacuum pumping to ensure the effect of low temperature boiling. Wherein the preset heating time is preferably 2 min.

Further, according to some embodiments of the present invention, controlling the heating device to perform the heating operation and then controlling the vacuum device to evacuate the cooking cavity includes: when the heating time of the heating device reaches the preset heating time, the vacuum device is controlled to vacuumize, for example, the vacuum device is controlled to vacuumize at intervals or continuously vacuumize. Wherein the preset heating time is 0-20 min.

That is, for heating before vacuumizing, the heating device can be controlled to heat to raise the temperature in the cooking cavity, and after heating for a preset heating time, the vacuum device is controlled to vacuumize to reduce the pressure in the cooking cavity, so that boiling occurs in the cooking cavity. Therefore, the rice grains at the bottom are better ensured to be separated from a large amount of bubbles before excessive gelatinization is not formed, and the rice grains are not adhered due to the disturbance influence generated by the separation of the bubbles, so that the rice is heated uniformly.

Further, according to some embodiments of the present invention, during the vacuum pumping process, the heating device is further controlled to continue heating.

That is, when the cooking appliance enters the temperature-rising boiling stage, the heating device is controlled to perform heating operation to raise the temperature in the cooking cavity, and then the vacuum device is controlled to continue to perform vacuum pumping, and meanwhile the heating device is controlled to perform heating operation.

That is, heating may be followed by simultaneous heating and evacuation. It is to be understood that "heating and evacuating simultaneously" may mean that the heating means and the vacuum means are activated simultaneously for a period of time. For example, after the time for controlling the heating device to heat reaches the preset heating time, the heating device may be controlled to start to vacuumize the cooking cavity, and at this time, the heating device may be started at any time during the vacuuming process, for example, the heating device may be controlled to start to heat the cooking cavity while the vacuum device is started, or the heating device may be controlled to start after the vacuum device is started for a period of time. And the vacuum device and the heating device can be closed at the same time or not, namely the heating device is closed after the vacuum device is closed firstly or the heating device is closed after the vacuum device is closed firstly.

In some embodiments of the present invention, after heating before vacuum pumping or heating before vacuum pumping, the heating device may be controlled to continue heating or not heating, and the vacuum device may be controlled to continue vacuum pumping or not vacuum pumping. Wherein whether the heating means and the vacuum means continue to operate may be determined according to the actual requirements of the cooking process. For example, the heating device can be controlled to perform heating operation at intervals or continuously according to the temperature rise speed requirement; the vacuum device can perform vacuum pumping at intervals or continuously according to the pressure in the cooking cavity.

Specifically, according to an embodiment of the present invention, controlling the heating device to perform the heating operation includes:

acquiring a preset temperature rise speed;

For example, after heating and then vacuumizing or heating and vacuumizing at the same time, the temperature in the cooking cavity can be acquired in real time, the change rate of the temperature in the cooking cavity in the preset sampling time is determined, when the change rate of the temperature in the cooking cavity in the preset sampling time is greater than or equal to the preset heating rate, the heating device is controlled to stop heating, and when the change rate of the temperature in the cooking cavity in the preset sampling time is less than the preset heating rate, the heating device is controlled to perform heating at intervals or continuously, so that the temperature in the cooking cavity is ensured to be gradually increased according to the preset heating rate.

acquiring a preset pressure;

For example, after heating and then vacuumizing or heating and then vacuumizing at the same time, the pressure in the cooking cavity can be obtained in real time, when the pressure in the cooking cavity is greater than the preset pressure, the vacuum device is controlled to vacuumize at intervals or continuously vacuumize, and when the pressure in the cooking cavity is less than or equal to the preset temperature rise speed, the vacuum device is controlled to stop vacuuming, so that the vacuum in the cooking cavity is maintained at the preset pressure.

According to an embodiment of the present invention, a cooking control method of a cooking appliance further includes: after the temperature in the cooking cavity reaches a first temperature value, the pressure in the cooking cavity is reduced to a preset pressure by controlling the vacuum device, wherein the preset pressure is smaller than the atmospheric pressure.

Specifically, the preset pressure may be determined according to the gelatinization temperature of rice. More specifically, the preset pressure may be 20kPa to 60 kPa. The preset pressure may preferably be 40 kPa.

It can be understood that there is a corresponding relationship between pressure and boiling point, the higher the pressure, the higher the boiling point, and the lower the pressure, the lower the boiling point, the temperature point at which boiling needs to occur in the stage of heating and boiling is determined according to the gelatinization temperature of rice, and the preset pressure is determined according to the corresponding relationship between pressure and boiling point. Therefore, in the stage of temperature rise and boiling, the pressure in the cooking cavity is reduced to the corresponding preset pressure through the vacuum device, so that boiling bubbles are generated in the cooking cavity after the temperature in the cooking cavity reaches the gelatinization temperature of rice.

For example, according to the corresponding relationship between the air pressure and the boiling point, the boiling point of water is 76 ℃ at the pressure value of 40kPa, therefore, after the temperature-rising boiling stage, the vacuum device is started to vacuumize the pot, the air pressure in the cooking cavity is maintained at the negative pressure value of about 40kPa, and because the generation and the separation of the bubbles are generated before the boiling point is reached, when the temperature of the rice water in the cooking cavity reaches 60 ℃, the bubbles are generated, and are continuously separated to disturb the rice grains, so that the rice can be heated under the condition of non-adhesion, the heating uniformity is improved, and the cooked rice has uniform taste and more sufficient fragrance and sweet taste.

In an embodiment of the present invention, after the pressure in the cooking cavity is reduced to the preset pressure, the vacuum device may be controlled to continuously evacuate so as to maintain the pressure in the cooking cavity at the preset pressure, or the vacuum device may not be controlled to evacuate the cooking cavity so as to maintain the pressure in the cooking cavity, and the pressure in the cooking cavity gradually increases with the increase of the temperature, or the vacuum device may be controlled to evacuate so as to reduce the pressure in the cooking cavity to the preset pressure when the pressure in the cooking cavity increases to a second pressure value, where the second pressure value is greater than the preset pressure, and for example, the second pressure value may be 80kPa or normal pressure, that is, 101 kPa.

In the heating and boiling stage, if the vacuum device is closed too early, the drainage device is opened to ensure that the pressure in the cooking cavity is consistent with the external atmospheric pressure, and the rice water cannot be boiled well. If the vacuum device is turned off too late, water vapor generated after boiling is sucked into the vacuum device such as a vacuum pump and then discharged, the humidity in the cooking cavity is reduced, and meanwhile, partial substances are remained in the vacuum pump and bacteria are easy to breed. Based on this, it is necessary to stop the extraction of the gas in the cooking cavity at an appropriate timing to achieve better boiling and tumbling, and to prevent the generation of water vapor and the suction of vacuum after boiling to prevent the growth of bacteria.

The specific control mode for controlling the vacuum device to be turned off is explained in detail by four embodiments.

The first embodiment is as follows:

and controlling the vacuum device to be closed according to the temperature in the cooking cavity or the variation trend of the temperature in the cooking cavity.

Specifically, according to one embodiment of the present invention, controlling the vacuum device to turn off according to the temperature inside the cooking cavity comprises: and when the temperature in the cooking cavity is greater than or equal to the preset closing temperature, controlling the vacuum device to be closed.

That is to say, in the stage of heating and boiling, when the temperature in the cooking cavity is greater than or equal to the preset closing temperature, the vacuum device is closed, and the gas in the cooking cavity stops being extracted, so that the gas in the cooking cavity can be stopped being extracted at a proper moment, better boiling and rolling are realized, and meanwhile, the water vapor generated after boiling is prevented from flowing out and being sucked into the vacuum device, and the bacteria are prevented from breeding.

Specifically, according to another embodiment of the present invention, controlling the vacuum device to be turned off according to a trend of the temperature inside the cooking cavity includes:

acquiring the rising rate of the temperature in the cooking cavity within preset sampling time;

and when the temperature rise rate in the preset sampling time is smaller than the preset temperature rise rate, controlling the vacuum device to be closed.

It should be noted that, if the temperature is collected every preset sampling time, the ratio of the temperature difference between two adjacent temperatures to the preset sampling time is the rising rate of the temperature in the cooking cavity within the preset sampling time.

That is to say, in the stage of heating and boiling, when the rising rate of the temperature in the cooking cavity in the preset sampling time is smaller than the preset temperature rising rate, the vacuum device is closed, and the gas in the cooking cavity is stopped being extracted, so that the gas in the cooking cavity can be stopped being extracted at a proper moment, better boiling and rolling are realized, meanwhile, the water vapor generated after boiling is prevented from flowing and being sucked into the vacuum device, and the bacteria are prevented from breeding.

It should be noted that, turning off the vacuum device can turn off the vacuum pump and turn off the solenoid valve.

Further, according to an embodiment of the present invention, the cooking control method of the cooking appliance further includes:

and determining a preset closing temperature or a preset temperature rising rate according to the rice water amount in the cooking cavity.

It will be appreciated that the preset off temperature or the preset temperature rise rate for the vacuum off, i.e. for the vacuum off, will be different for different amounts of rice water. That is, the amount of rice water in the cooking cavity can be determined before the temperature-rise boiling stage, and the preset off temperature or the preset temperature rise rate can be determined according to the amount of rice water in the cooking cavity in the temperature-rise boiling stage.

The preset closing temperature and the rice water amount are in a positive correlation relationship, namely the preset closing temperature is increased along with the increase of the rice water amount, and the preset temperature rising rate and the rice water amount are in a negative correlation relationship, namely the preset closing temperature is decreased along with the increase of the rice water amount.

Example two:

and controlling the vacuum device to be closed according to the running time of the temperature rising boiling stage until the cooking utensil enters the high-temperature boiling stage.

Specifically, according to one embodiment of the present invention, controlling the vacuum device to turn off according to the running time of the warming boiling phase comprises: and when the running time of the temperature-rising boiling stage is greater than or equal to the preset closing time, controlling the vacuum device to be closed.

That is to say, in the stage of heating and boiling, when the running time of the stage of heating and boiling is greater than or equal to the preset closing time, the vacuum device is closed, and the gas in the cooking cavity is stopped being extracted, so that the gas in the cooking cavity can be stopped being extracted at a proper moment, better boiling and rolling can be realized, and simultaneously, the water vapor generated after boiling can be prevented from flowing and being sucked into the vacuum device, and the bacteria can be prevented from breeding.

and determining the preset closing time according to the rice water amount in the cooking cavity.

It is understood that the preset closing time for stopping the vacuum, i.e., closing the vacuum device, is different for different amounts of rice water. That is, the amount of rice water in the cooking cavity can be determined before the temperature-rise boiling stage, and the preset closing time can be determined according to the amount of rice water in the cooking cavity in the temperature-rise boiling stage.

Wherein the preset closing time is in positive correlation with the rice water amount, namely the preset closing time is increased along with the increase of the rice water amount.

Example three:

and controlling the vacuum device to be closed according to the pressure in the cooking cavity or the variation trend of the pressure in the cooking cavity until the cooking appliance enters the high-temperature boiling stage.

Specifically, according to one embodiment of the present invention, controlling the vacuum device to turn off according to the pressure within the cooking cavity comprises: and when the pressure in the cooking cavity rises to be greater than or equal to the preset closing pressure, controlling the vacuum device to be closed.

That is to say, in the stage of the boiling of rising the temperature, when the pressure in the cooking cavity rises back because of the production of steam, can, detect the pressure in the cooking cavity of rising back in-process, when the pressure in the cooking cavity rises to be greater than or equal to and predetermines closing pressure, close vacuum apparatus, stop extracting the gas in the cooking cavity to, can stop extracting the gas in the cooking cavity at the right moment, realize that better boiling rolls, prevent simultaneously that the vapor flow that produces after the boiling from mixing and inhaling vacuum apparatus, prevent breeding the bacterium.

Specifically, according to another embodiment of the present invention, controlling the vacuum device to be turned off according to a trend of the pressure in the cooking cavity includes:

acquiring the rising rate of the pressure in the cooking cavity within preset sampling time;

and when the rising rate of the pressure in the preset sampling time is greater than the preset pressure rising rate, controlling the vacuum device to be closed.

It should be noted that, if the pressure is collected every preset sampling time, a ratio of a pressure difference between two adjacent pressures to the preset sampling time is a rising rate of the pressure in the cooking cavity within the preset sampling time.

That is to say, in the stage of heating and boiling, when the rising rate of the pressure in the cooking cavity in the preset sampling time is greater than the preset rising rate of the pressure, the vacuum device is closed, and the gas in the cooking cavity is stopped being extracted, so that the gas in the cooking cavity can be stopped being extracted at a proper moment, better boiling and rolling are realized, meanwhile, the water vapor generated after boiling is prevented from flowing and being sucked into the vacuum device, and bacteria breeding is prevented.

and determining a preset closing pressure or a preset pressure rising rate according to the rice water amount in the cooking cavity.

It will be appreciated that the preset shut-off pressure or preset pressure rise rate for stopping the vacuum, i.e. shutting off the vacuum device, will be different for different amounts of rice water. That is, the rice water amount in the cooking cavity can be determined before the temperature-rise boiling stage, and the preset closing pressure or the preset pressure rise rate can be determined according to the rice water amount in the cooking cavity in the temperature-rise boiling stage.

Wherein the preset closing pressure is in positive correlation with the rice water amount, that is, the preset closing pressure is increased along with the increase of the rice water amount.

Example four:

and controlling the vacuum device to be closed according to at least two of the temperature in the cooking cavity, the pressure in the cooking cavity and the running time of the temperature rising boiling stage until the cooking appliance enters the high-temperature boiling stage.

Specifically, according to an embodiment of the present invention, when the vacuum means is controlled to be turned off according to the temperature in the cooking cavity and the pressure in the cooking cavity, the controlling of the vacuum means to be turned off according to at least two of the temperature in the cooking cavity, the pressure in the cooking cavity, and the operation time of the warm-up boiling phase includes: and when the temperature in the cooking cavity is greater than or equal to a preset closing temperature and the pressure in the cooking cavity is within a preset pressure range, controlling the vacuum device to be closed.

That is to say, in the stage of heating and boiling, when the temperature in the cooking cavity is greater than or equal to the preset closing temperature and the pressure in the cooking cavity is within the preset pressure range, the vacuum device is closed, and the extraction of the gas in the cooking cavity is stopped, so that the extraction of the gas in the cooking cavity can be stopped at a proper moment, better boiling and rolling are realized, meanwhile, the water vapor generated after boiling is prevented from flowing and being sucked into the vacuum device, and the growth of bacteria is prevented.

and determining a preset closing temperature and a preset pressure range according to the rice water amount in the cooking cavity.

It will be appreciated that the preset shut-off temperature for stopping the evacuation, i.e. shutting off the vacuum, varies for different amounts of rice water. That is, the rice water amount in the cooking cavity can be determined before the temperature rise boiling stage, and the preset closing temperature can be determined according to the rice water amount in the cooking cavity in the temperature rise boiling stage. And different rice water volumes and preset pressure ranges are different.

The preset closing temperature and the rice water amount are in a positive correlation relationship, namely the preset closing temperature is increased along with the increase of the rice water amount.

Specifically, according to another embodiment of the present invention, when the vacuum means is controlled to be turned off according to the operation time of the warm-up boiling phase and the pressure in the cooking cavity, the controlling of the vacuum means to be turned off according to at least two of the temperature in the cooking cavity, the pressure in the cooking cavity, and the operation time of the warm-up boiling phase includes: and when the running time of the temperature-rising boiling stage is greater than or equal to the preset closing time and the pressure in the cooking cavity is in the preset pressure range, controlling the vacuum device to be closed.

That is to say, in the stage of heating and boiling, when the running time of the stage of heating and boiling is greater than or equal to the preset closing time and the pressure in the cooking cavity is within the preset pressure range, the vacuum device is closed, and the extraction of the gas in the cooking cavity is stopped, so that the extraction of the gas in the cooking cavity can be stopped at a proper moment, better boiling and rolling are realized, and meanwhile, the water vapor generated after boiling is prevented from flowing and being sucked into the vacuum device, and the bacteria are prevented from breeding.

and determining the preset closing time and the preset pressure range according to the rice water amount in the cooking cavity.

It is understood that the preset closing time for stopping the vacuum, i.e., closing the vacuum device, is different for different amounts of rice water. That is, the amount of rice water in the cooking cavity can be determined before the temperature-rise boiling stage, and the preset closing time can be determined according to the amount of rice water in the cooking cavity in the temperature-rise boiling stage. And different rice water volumes and preset pressure ranges are different.

Specifically, according to yet another embodiment of the present invention, when the vacuum means is controlled to be turned off according to the operating time of the warm-up boiling phase and the temperature in the cooking cavity, the controlling of the vacuum means to be turned off according to at least two of the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the warm-up boiling phase includes: and when the running time of the temperature-rising boiling stage is greater than or equal to the preset closing time and the temperature in the cooking cavity is within the preset temperature range, controlling the vacuum device to be closed.

That is to say, in the stage of heating and boiling, when the operation time of the stage of heating and boiling is greater than or equal to the preset closing time and the temperature in the cooking cavity is within the preset temperature range, the vacuum device is closed, and the extraction of the gas in the cooking cavity is stopped, so that the extraction of the gas in the cooking cavity can be stopped at a proper moment, better boiling and rolling are realized, and meanwhile, the water vapor generated after boiling is prevented from flowing and being sucked into the vacuum device, and bacteria breeding is prevented.

and determining the preset closing time and the preset temperature range according to the rice water amount in the cooking cavity.

In summary, according to the cooking control method of the cooking appliance provided by the embodiment of the invention, when the temperature in the cooking cavity reaches the first temperature value, it is determined that the cooking appliance is in the temperature-rise boiling stage, and when the cooking appliance is in the temperature-rise boiling stage, the vacuum device is controlled to vacuumize the cooking cavity, so that boiling bubbles are generated when the temperature in the cooking cavity reaches the first temperature value or is greater than the preset threshold of the first temperature value, and thus, the rice grains are loosened and not bonded through disturbance of the low-temperature boiling bubbles, the heating uniformity of the rice grains is ensured, and the cooked rice has uniform taste and more sufficient fragrance and sweetness. And, control pressure relief device according to cooking utensil's culinary art parameter and carry out the pressure release to the culinary art chamber, can control the pressure release at suitable moment, realize the boiling continuation of rolling, both can guarantee the homogeneity of cooking, can guarantee the taste of cooking again, can also avoid automatic uncapping, prevent that the hot water from splashing.

In order to realize the embodiment, the invention further provides a cooking appliance.

Fig. 18 is a schematic view of a cooking appliance according to an embodiment of the present invention. As shown in fig. 1-2 and 18, the cooking appliance 100 includes: pot 10, lid 20, vacuum device 30, heating device 40, pressure relief device 80, detection module and control unit 70. Wherein the detection module comprises a temperature detection unit 50 and a pressure detection unit 60.

The detection module is configured to detect a cooking parameter of the cooking appliance during a cooking process of the cooking appliance, where the cooking process includes a preprocessing stage, a temperature-raising boiling stage, and a high-temperature boiling stage, for example, the temperature detection unit 50 is configured to detect a temperature in the cooking cavity 11 during the cooking process of the cooking appliance; the pressure detecting unit 60 is used for detecting the pressure in the cooking cavity during the cooking process of the cooking appliance.

Control unit 70 is connected with detection module promptly temperature-detecting element 50 and pressure detecting element 60, and control unit 70 is used for when cooking utensil is in the intensification boiling stage, controlling heating device 40 and heats work to control vacuum apparatus 30 and carry out the evacuation to the culinary art chamber, so that the temperature of culinary art chamber in the culinary art intracavity reaches first temperature value or produces boiling bubble when being greater than first temperature value and predetermineeing the threshold value, and control pressure relief device according to cooking utensil's culinary art parameter and carry out the pressure release to the culinary art chamber.

According to an embodiment of the present invention, the cooking parameter includes at least one of a temperature in the cooking cavity, a pressure in the cooking cavity, and a time parameter of a temperature rise boiling stage, wherein when the temperature in the cooking cavity satisfies a pressure release temperature condition, or the time parameter of the temperature rise boiling stage satisfies a pressure release time condition, or the pressure in the cooking cavity satisfies a pressure release pressure condition, the control unit 70 controls the cooking appliance to release pressure; or, when the temperature in the cooking cavity meets the pressure relief temperature condition and the pressure in the cooking cavity meets the pressure relief pressure condition, the control unit 70 controls the cooking appliance to relieve the pressure; or, when the time parameter at the temperature-rising boiling stage meets the pressure-releasing time condition and the temperature in the cooking cavity meets the pressure-releasing temperature condition, the control unit 70 controls the cooking appliance to release pressure; or, when the time parameter at the temperature-rising boiling stage meets the pressure-relief time condition and the pressure in the cooking cavity meets the pressure-relief pressure condition, the control unit 70 controls the cooking appliance to relieve the pressure; or, when the temperature in the cooking cavity meets the pressure relief temperature condition, the time parameter in the temperature rise boiling stage meets the pressure relief time condition, and the pressure in the cooking cavity meets the pressure relief pressure condition, the control unit 70 controls the cooking appliance to relieve the pressure.

According to an embodiment of the present invention, when the temperature in the cooking cavity is greater than or equal to the preset pressure relief temperature, the control unit 70 determines that the temperature in the cooking cavity satisfies the pressure relief temperature condition.

According to an embodiment of the present invention, the control unit 70 determines the preset pressure relief temperature according to the amount of rice water in the cooking cavity before the cooking appliance cooks.

According to one embodiment of the invention, the preset pressure relief temperature is greater than a first pressure relief temperature value and less than a second pressure relief temperature value, wherein the second pressure relief temperature value is determined according to the altitude of the cooking appliance.

According to an embodiment of the present invention, when the vacuum apparatus 30 is controlled to be turned off before the pressure relief apparatus starts to relieve the pressure in the cooking cavity, the time parameter of the temperature rising boiling stage includes a turn-off time of the vacuum apparatus 30, wherein when the turn-off time of the vacuum apparatus 30 is greater than or equal to a first preset pressure relief time, the control unit 70 determines that the time parameter of the temperature rising boiling stage satisfies the pressure relief time condition.

According to an embodiment of the present invention, when the pressure relief device is controlled to start pressure relief of the cooking cavity and the vacuum device 30 is controlled to be turned off, the time parameter of the temperature-rising boiling stage includes an operation time of the temperature-rising boiling stage, wherein when the operation time of the temperature-rising boiling stage is greater than or equal to a second preset pressure relief time, the control unit 70 determines that the time parameter of the temperature-rising boiling stage satisfies the pressure relief time condition.

According to an embodiment of the present invention, the control unit 70 determines the first preset pressure relief time or the second preset pressure relief time according to the amount of rice water in the cooking cavity before the cooking appliance cooks.

According to one embodiment of the invention, the first predetermined pressure relief time is 0-20 min.

According to an embodiment of the present invention, when the vacuum device 30 continues to perform vacuum pumping to continuously decrease the pressure in the cooking cavity, the control unit 70 determines that the pressure in the cooking cavity satisfies the pressure relief condition when the pressure in the cooking cavity decreases to be less than a first preset pressure relief pressure.

According to an embodiment of the present invention, when the vacuum device 30 stops vacuum pumping when the pressure in the cooking cavity reaches the stop vacuum pumping pressure, the control unit 70 determines that the pressure in the cooking cavity satisfies the pressure relief pressure condition when the pressure in the cooking cavity rises to be greater than a second preset pressure relief pressure.

According to an embodiment of the present invention, the control unit 70 determines the first preset pressure relief pressure or the second preset pressure relief pressure according to the amount of rice water in the cooking cavity before the cooking appliance performs cooking.

According to an embodiment of the invention, the first predetermined pressure relief pressure is between 30kPa and 55kPa and the second predetermined pressure relief pressure is between 65kPa and 95 kPa.

According to an embodiment of the present invention, when the difference between the pressure in the cooking cavity and the minimum pressure value in the cooking cavity during the vacuum pumping process is greater than a preset difference threshold, the control unit 70 determines that the pressure in the cooking cavity satisfies the pressure relief pressure condition.

According to one embodiment of the invention, the predetermined difference threshold is between 30kPa and 60 kPa.

According to an embodiment of the present invention, the control unit 70 determines a warm boiling phase of the cooking appliance by the temperature in the cooking cavity, wherein when the temperature in the cooking cavity reaches a first temperature value, the control unit 70 determines that the cooking appliance enters the warm boiling phase, wherein the first temperature value is less than the atmospheric boiling point.

According to an embodiment of the present invention, when the cooking appliance is in the temperature-rising boiling stage, the control unit 70 controls the heating device 40 to raise the temperature in the cooking cavity from a first temperature value to a second temperature value, wherein the second temperature value is greater than the first temperature value and less than or equal to the atmospheric boiling point.

According to one embodiment of the invention, the first temperature value is determined from a gelatinization temperature of rice.

It should be noted that the foregoing explanation of the embodiment of the cooking control method of the cooking appliance is also applicable to the cooking appliance of the embodiment, and is not repeated herein.

According to the cooking appliance provided by the embodiment of the invention, when the temperature in the cooking cavity reaches the first temperature value, the cooking appliance is determined to be in a temperature-rising boiling stage, and when the cooking appliance is in the temperature-rising boiling stage, the vacuum device is controlled to vacuumize the cooking cavity, so that boiling bubbles are generated when the temperature in the cooking cavity reaches the first temperature value or is greater than a preset threshold value of the first temperature value, rice grains are loosened and not bonded through disturbance of the low-temperature boiling bubbles, the heating uniformity of the rice grains is ensured, and the cooked rice is uniform in effect and taste and more sufficient in fragrance and sweet taste. And, control pressure relief device according to cooking utensil's culinary art parameter and carry out the pressure release to the culinary art chamber, can control the pressure release at suitable moment, realize the boiling continuation of rolling, both can guarantee the homogeneity of cooking, can guarantee the taste of cooking again, can also avoid automatic uncapping, prevent that the hot water from splashing.

In order to implement the above embodiments, the present invention also proposes a non-transitory computer-readable storage medium having stored thereon a cooking control program of a cooking appliance, which when executed by a processor implements the cooking control method of the cooking appliance of the foregoing embodiments.

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

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

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

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

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

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

Claims

1. A cooking control method of a cooking appliance is characterized in that the cooking appliance comprises a pot body, a cover body, a vacuum device, a heating device and a pressure relief device, the cover body is movably mounted on the pot body, a sealed cooking cavity is formed between the pot body and the cover body when the cover body is in a closed position, the vacuum device vacuumizes the cooking cavity when the cooking cavity is closed so as to form negative pressure vacuum in the cooking cavity, and the pressure relief device relieves pressure in the cooking cavity so as to enable the cooking cavity to be communicated with the external environment, and the method comprises the following steps:

detecting cooking parameters of the cooking appliance in a cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a temperature rise boiling stage and a high temperature boiling stage;

when the cooking appliance is in the temperature-rise boiling stage, the heating device is controlled to carry out heating work, the vacuum device is controlled to vacuumize the cooking cavity, so that boiling bubbles are generated when the temperature of the cooking cavity in the cooking cavity reaches the first temperature value or is larger than the first temperature value preset threshold value, and the pressure relief device is controlled to relieve the pressure of the cooking cavity according to cooking parameters of the cooking appliance.

2. The cooking control method of the cooking appliance according to claim 1, wherein the cooking parameter includes at least one of a temperature within the cooking cavity, a pressure within the cooking cavity, and a time parameter of the warm-up boiling phase, wherein,

when the temperature in the cooking cavity meets a pressure relief temperature condition, or the time parameter in the temperature rise boiling stage meets a pressure relief time condition, or the pressure in the cooking cavity meets a pressure relief pressure condition, controlling the cooking appliance to relieve the pressure; or

When the temperature in the cooking cavity meets a pressure relief temperature condition and the pressure in the cooking cavity meets a pressure relief pressure condition, controlling the cooking appliance to relieve the pressure; or

When the time parameter of the temperature rising boiling stage meets the pressure relief time condition and the temperature in the cooking cavity meets the pressure relief temperature condition, controlling the cooking appliance to relieve pressure; or

When the time parameter of the temperature rising boiling stage meets the pressure relief time condition and the pressure in the cooking cavity meets the pressure relief pressure condition, controlling the cooking appliance to relieve the pressure;

and when the temperature in the cooking cavity meets the pressure relief temperature condition, the time parameter in the temperature rise boiling stage meets the pressure relief time condition, and the pressure in the cooking cavity meets the pressure relief pressure condition, controlling the cooking appliance to relieve the pressure.

3. The cooking control method of the cooking appliance according to claim 2, wherein when the temperature in the cooking cavity is greater than or equal to a preset pressure relief temperature, it is determined that the temperature in the cooking cavity meets a pressure relief temperature condition.

4. The cooking control method of the cooking appliance according to claim 3, wherein the preset pressure relief temperature is determined according to the amount of rice water in the cooking cavity before the cooking appliance cooks.

5. The cooking control method of the cooking appliance according to claim 3, wherein the preset pressure relief temperature is greater than a first pressure relief temperature value and less than a second pressure relief temperature value, wherein the second pressure relief temperature value is determined according to an altitude of the cooking appliance.

6. The cooking control method of the cooking appliance according to claim 2, wherein when the vacuum device is controlled to be turned off before the pressure relief device is controlled to start the pressure relief of the cooking cavity, the time parameter of the warm boiling stage comprises a turn-off time of the vacuum device, wherein,

and when the closing time of the vacuum device is greater than or equal to a first preset pressure relief time, determining that the time parameter of the temperature rising boiling stage meets the pressure relief time condition.

7. The cooking control method of the cooking appliance according to claim 2, wherein when the pressure relief device is controlled to start pressure relief of the cooking cavity and the vacuum device is controlled to be turned off, the time parameter of the temperature-rising boiling stage comprises an operation time of the temperature-rising boiling stage, wherein,

and when the running time of the temperature-rising boiling stage is greater than or equal to a second preset pressure-relief time, determining that the time parameter of the temperature-rising boiling stage meets the pressure-relief time condition.

8. The cooking control method of the cooking appliance according to claim 6 or 7, wherein the first preset pressure relief time or the second preset pressure relief time is determined according to an amount of rice water in the cooking cavity before the cooking appliance performs cooking.

9. The cooking control method of the cooking appliance according to claim 6, wherein the first preset pressure relief time is 0-20 min.

10. The cooking control method of the cooking appliance according to claim 2, wherein when the vacuum device continues to perform vacuum pumping to continuously decrease the pressure in the cooking cavity, if the pressure in the cooking cavity decreases to be less than the first preset pressure relief pressure, it is determined that the pressure in the cooking cavity satisfies the pressure relief pressure condition.

11. The cooking control method of the cooking appliance according to claim 2, wherein when the vacuum device stops vacuum pumping when the pressure in the cooking cavity reaches a stop vacuum pumping pressure, if the pressure in the cooking cavity rises to be greater than the second preset pressure relief pressure, it is determined that the pressure in the cooking cavity satisfies a pressure relief pressure condition.

12. The cooking control method of the cooking appliance according to claim 10 or 11, wherein the first preset pressure relief pressure or the second preset pressure relief pressure is determined according to an amount of rice water in the cooking cavity before the cooking appliance performs cooking.

13. The cooking control method of the cooking appliance according to claim 10 or 11, wherein the first preset relief pressure is 30kPa to 55kPa, and the second preset relief pressure is 65kPa to 95 kPa.

14. The cooking control method of the cooking appliance according to claim 2, wherein when the difference between the pressure in the cooking cavity and the minimum pressure value in the cooking cavity during the vacuum pumping process is greater than a preset difference threshold value, it is determined that the pressure in the cooking cavity satisfies a pressure relief pressure condition.

15. The cooking control method of the cooking appliance according to claim 14, wherein the preset difference threshold is 30kPa to 60 kPa.

16. The cooking control method of the cooking appliance according to claim 1, wherein the warm boiling phase of the cooking appliance is determined by a temperature within the cooking cavity, wherein,

and when the temperature in the cooking cavity reaches a first temperature value, determining that the cooking appliance enters the temperature-raising boiling stage, wherein the first temperature value is less than the atmospheric pressure boiling point.

17. The cooking control method of the cooking appliance according to claim 16, wherein when the cooking appliance is in the temperature-rising boiling stage, the temperature in the cooking cavity is raised from the first temperature value to a second temperature value by controlling the heating device, wherein the second temperature value is greater than the first temperature value and less than or equal to the atmospheric boiling point.

18. The cooking control method of the cooking appliance according to claim 16 or 17, wherein the first temperature value is determined according to a gelatinization temperature of rice.

19. A cooking appliance, comprising:

a pan body;

the cover body is movably arranged on the pot body, and a sealed cooking cavity is formed between the pot body and the cover body when the cover body is in a closed position;

a heating device;

the vacuum device is used for vacuumizing the cooking cavity when the cooking cavity is closed so as to form negative pressure vacuum in the cooking cavity;

the pressure relief device is used for relieving pressure of the cooking cavity to enable the cooking cavity to be communicated with the external environment;

the detection module is used for detecting cooking parameters of the cooking appliance in a cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a temperature rise boiling stage and a high temperature boiling stage;

the control unit is connected with the detection module and used for controlling the heating device to perform heating work when the cooking appliance is in the temperature rising boiling stage, controlling the vacuum device to vacuumize the cooking cavity so as to enable the cooking cavity to generate boiling bubbles when the temperature in the cooking cavity reaches the first temperature value or is larger than a preset threshold value of the first temperature value, and controlling the pressure relief device to relieve the pressure in the cooking cavity according to cooking parameters of the cooking appliance.

20. The cooking appliance of claim 19, wherein the cooking parameter comprises at least one of a temperature within the cooking cavity, a pressure within the cooking cavity, and a time parameter of the warm-boil phase, wherein,

when the temperature in the cooking cavity meets a pressure relief temperature condition, or the time parameter in the temperature rise boiling stage meets a pressure relief time condition, or the pressure in the cooking cavity meets a pressure relief pressure condition, the control unit controls the cooking appliance to relieve the pressure; or

When the temperature in the cooking cavity meets a pressure relief temperature condition and the pressure in the cooking cavity meets a pressure relief pressure condition, the control unit controls the cooking appliance to relieve the pressure; or

When the time parameter of the temperature-rising boiling stage meets the pressure-releasing time condition and the temperature in the cooking cavity meets the pressure-releasing temperature condition, the control unit controls the cooking appliance to release pressure; or

When the time parameter of the temperature-rising boiling stage meets the pressure-releasing time condition and the pressure in the cooking cavity meets the pressure-releasing pressure condition, the control unit controls the cooking appliance to release the pressure;

when the temperature in the cooking cavity meets the pressure relief temperature condition, the time parameter in the temperature rise boiling stage meets the pressure relief time condition, and the pressure in the cooking cavity meets the pressure relief pressure condition, the control unit controls the cooking appliance to relieve the pressure.

21. The cooking appliance according to claim 20, wherein the control unit determines that the temperature in the cooking cavity satisfies a pressure relief temperature condition when the temperature in the cooking cavity is greater than or equal to a preset pressure relief temperature.

22. The cooking appliance of claim 20, wherein when the vacuum device is controlled to be turned off before the pressure relief device is controlled to begin pressure relief of the cooking cavity, the time parameter of the warm boiling phase comprises a turn-off time of the vacuum device, wherein,

and when the closing time of the vacuum device is greater than or equal to a first preset pressure relief time, the control unit determines that the time parameter of the temperature rising boiling stage meets the pressure relief time condition.

23. The cooking appliance of claim 20, wherein the time parameter of the warm-boiling phase comprises an operating time of the warm-boiling phase when the pressure relief device is controlled to begin pressure relief of the cooking cavity while the vacuum device is controlled to be turned off, wherein,

and when the running time of the temperature-rising boiling stage is greater than or equal to a second preset pressure-relief time, the control unit determines that the time parameter of the temperature-rising boiling stage meets the pressure-relief time condition.

24. The cooking appliance according to claim 20, wherein when the vacuum device continues to perform vacuum pumping so that the pressure in the cooking cavity continuously decreases, the control unit determines that the pressure in the cooking cavity satisfies the pressure relief condition when the pressure in the cooking cavity decreases to be less than the first preset pressure relief pressure.

25. The cooking appliance according to claim 20, wherein when the vacuum device stops vacuumizing when the pressure in the cooking cavity reaches a stop vacuumizing pressure, the control unit determines that the pressure in the cooking cavity satisfies a pressure relief pressure condition when the pressure in the cooking cavity rises to be greater than the second preset pressure relief pressure.

26. The cooking appliance according to claim 20, wherein the control unit determines that the pressure in the cooking cavity satisfies a pressure relief condition when a difference between the pressure in the cooking cavity and a minimum pressure value in the cooking cavity during the evacuation is greater than a preset difference threshold.

27. The cooking appliance of claim 19, wherein the control unit determines the warm boiling phase of the cooking appliance from a temperature within the cooking cavity, wherein,

when the temperature in the cooking cavity reaches a first temperature value, the control unit determines that the cooking appliance enters the temperature-raising boiling stage, wherein the first temperature value is smaller than the atmospheric pressure boiling point.

28. The cooking appliance of claim 17, wherein the control unit controls the heating device to raise the temperature within the cooking cavity from the first temperature value to a second temperature value when the cooking appliance is in the warm-boil phase, wherein the second temperature value is greater than the first temperature value and less than or equal to the atmospheric boiling point, and the first temperature value is determined based on the gelatinization temperature of rice.

29. A non-transitory computer-readable storage medium, having stored thereon a cooking control program of a cooking appliance, the program, when executed by a processor, implementing a cooking control method of the cooking appliance according to any one of claims 1 to 18.