CN110856616B

CN110856616B - Cooking appliance and cooking control method thereof

Info

Publication number: CN110856616B
Application number: CN201810974792.0A
Authority: CN
Inventors: 黄庶锋
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: 2023-01-31
Anticipated expiration: 2038-08-24
Also published as: CN110856616A

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 and a heating 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 is used for vacuumizing the cooking cavity, and the method comprises the following steps: detecting the temperature in the cooking cavity in the cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a heating boiling stage and a high-temperature boiling stage; when the temperature in the cooking cavity reaches a first temperature value, determining that the cooking utensil enters a temperature-rising boiling stage, wherein the first temperature value is determined according to the gelatinization temperature of rice; when the cooking appliance is in a temperature rise boiling stage, the heating device is controlled to carry out heating work, and the vacuum device is controlled to carry out at least one-time vacuum pumping on the cooking cavity so as to enable the cooking cavity to generate boiling bubbles, so that rice grains are loosened and not bonded through low-temperature boiling bubble disturbance, the rice grains are ensured to be heated uniformly, and the rice effect is improved.

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 thereof, and another cooking appliance and a cooking control method thereof.

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 mode 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 high to carry pressure structure cost, and has the pressure release noise when the pressure sudden change and big, the 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.

A fourth object of the present invention is to provide another cooking control method of a cooking appliance.

A fifth object of the present invention is to propose another cooking appliance.

A sixth object of the invention is to propose another 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, the cooking appliance includes a pot, a cover, a vacuum device and a heating device, the cover is movably mounted on the pot, a sealed cooking cavity is formed between the pot and the cover when the cover is in a closed position, the vacuum device vacuums the cooking cavity when the cooking cavity is sealed so as to form a negative pressure in the cooking cavity, the method includes the following steps: detecting the temperature in the cooking cavity in the cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a temperature rising boiling stage and a high temperature boiling stage; 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 determined according to the gelatinization temperature of rice; when the cooking appliance is in the temperature-rising boiling stage, the heating device is controlled to carry out heating work, and the vacuum device is controlled to carry out at least one-time vacuum pumping on 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 greater than the first temperature value preset threshold value.

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 enter a 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 for at least one time, 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 has uniform effect and mouthfeel and is more sufficient in fragrance and sweet taste.

According to an embodiment of the invention, the first temperature value is less than or equal to the gelatinization temperature of the rice.

According to an embodiment of the invention, the first temperature value is 55 ℃ to 65 ℃.

According to an embodiment of the present invention, the controlling the vacuum device to evacuate the cooking cavity at least once comprises: and when the cooking appliance enters the temperature-rising boiling stage, controlling the heating device to heat, and simultaneously controlling the vacuum device to vacuumize the cooking cavity.

According to an embodiment of the present invention, the cooking control method of the cooking appliance further comprises: when the heating device heats and the vacuumizing device vacuumizes at the same time, the heating device is controlled to perform heating work at intervals or continuously perform heating work, and/or the vacuumizing device is controlled to perform vacuumizing at intervals or continuously perform vacuumizing.

According to an embodiment of the present invention, the preset time is 0-20min.

According to an embodiment of the present invention, the controlling the vacuum device to evacuate the cooking cavity at least once comprises: when the cooking appliance enters the temperature-rising boiling stage, the vacuum device is controlled to vacuumize the cooking cavity, and then the heating device is controlled to heat.

According to an embodiment of the present invention, the controlling the vacuum device to evacuate the cooking cavity and then controlling the heating device to heat comprises: and when the vacuumizing time of the vacuum device reaches the preset vacuumizing time, controlling the heating device to perform heating work.

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

According to an embodiment of the present invention, the cooking control method of the cooking appliance further comprises: and in the process of controlling the heating device to perform heating work, controlling the vacuum device to continue vacuumizing.

According to an embodiment of the present invention, the controlling the vacuum device to evacuate the cooking cavity at least once comprises: when the cooking appliance enters the temperature-rising boiling stage, the heating device is controlled to perform heating work, and then the vacuum device is controlled to vacuumize the cooking cavity.

According to an embodiment of the present invention, the controlling the heating device to perform heating operation and then controlling the vacuum device to evacuate the cooking cavity includes: and when the time for heating the heating device reaches the preset heating time, controlling the vacuum device to vacuumize.

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

According to an embodiment of the present invention, the cooking control method of the cooking appliance further comprises: and in the process of controlling the vacuum device to vacuumize, controlling the heating device to continue heating.

According to an embodiment of the present invention, controlling the heating device to perform the heating operation 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 rise speed and the temperature in the cooking cavity.

According to one embodiment of the present invention, controlling the vacuum device to perform vacuum pumping includes: detecting a pressure within the cooking cavity during cooking of the cooking appliance; acquiring a preset pressure, wherein the preset pressure is less than the atmospheric 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.

According to one embodiment of the invention, the preset pressure is determined in dependence of the gelatinization temperature of the rice.

According to an embodiment of the invention, the predetermined pressure is 20kPa to 60kPa.

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.

In order to achieve the above object, a cooking appliance according to 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 vacuumizes the cooking cavity when the cooking cavity is closed so as to form negative pressure in the cooking cavity; the temperature detection unit is used for detecting the temperature in the cooking cavity in the cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a temperature rising boiling stage and a high temperature boiling stage; the control unit is used for determining that the cooking appliance enters the temperature-rise boiling stage when the temperature in the cooking cavity reaches a first temperature value, controlling the heating device to perform heating work when the cooking appliance is in the temperature-rise boiling stage, and controlling the vacuum device to perform at least one-time vacuum pumping on the cooking cavity so as to generate boiling bubbles 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, wherein the first temperature value is determined according to the gelatinization temperature of rice.

According to the cooking appliance provided by the embodiment of the invention, the control unit determines that the cooking appliance enters a temperature-rising boiling stage when the temperature in the cooking cavity reaches a first temperature value, and controls the vacuum device to vacuumize the cooking cavity for at least one time when the cooking appliance is in the temperature-rising boiling stage, 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.

According to an embodiment of the invention, the control unit is further configured to control the heating device to perform heating operation and control the vacuum device to evacuate the cooking cavity when the cooking appliance enters the temperature-rising boiling stage.

According to an embodiment of the invention, the control unit is further configured to control the heating device to perform heating operation at intervals or perform heating operation continuously, and/or control the vacuum device to perform vacuum pumping at intervals or perform vacuum pumping continuously, when the time for which the vacuum device performs vacuum pumping while the heating device performs heating reaches a preset time.

According to an embodiment of the invention, the control unit is further configured to control the vacuum device to evacuate the cooking cavity and then control the heating device to perform heating operation when the cooking appliance enters the temperature-rising boiling stage.

According to an embodiment of the invention, the control unit is further configured to control the heating device to perform heating operation when the time for performing vacuum pumping by the vacuum device reaches a preset vacuum pumping time.

According to an embodiment of the present invention, the predetermined vacuuming time is 0-20min.

According to an embodiment of the invention, the control unit further controls the vacuum device to continue to perform vacuum pumping during the process of controlling the heating device to perform heating operation.

According to an embodiment of the invention, the control unit is further configured to control the heating device to perform heating operation and then control the vacuum device to vacuumize the cooking cavity when the cooking appliance enters the temperature-rising boiling stage.

According to an embodiment of the invention, the control unit is further configured to control the vacuum device to perform vacuum pumping when the time for the heating device to perform heating operation reaches a preset heating time.

According to an embodiment of the present invention, the preset heating time is 0-20min.

According to an embodiment of the invention, the control unit further controls the heating device to continue heating during the process of controlling the vacuum device to vacuumize.

According to an embodiment of the present invention, the control unit is further configured to obtain a preset temperature rising speed, and when controlling the heating device to continue heating, control 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.

According to an embodiment of the invention, the control unit is further configured to detect a pressure in the cooking cavity during a cooking process of the cooking appliance, obtain a preset pressure, and control the vacuum device to perform vacuum pumping at intervals or perform vacuum pumping continuously according to the preset pressure and the pressure in the cooking cavity, wherein the preset pressure is smaller than an atmospheric pressure.

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 third embodiment of the present invention provides a non-transitory computer-readable storage medium having a cooking control program stored thereon, where the program is executed by a processor to implement the cooking control method of the cooking appliance of the first embodiment.

In order to achieve the above object, a fourth aspect of the present invention provides a cooking control method for a cooking appliance, the cooking appliance includes a pot, a cover, a vacuum device and a heating device, the cover is movably mounted on the pot, a sealed cooking cavity is formed between the pot and the cover when the cover is in a closed position, and the vacuum device vacuums the cooking cavity when the cooking cavity is sealed so as to form a negative pressure in the cooking cavity, the method includes the following steps: detecting the temperature in the cooking cavity and the pressure in the cooking cavity in the cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a temperature rising boiling stage and a high temperature boiling stage; when the temperature in the cooking cavity reaches a first temperature value, determining that the cooking appliance enters the temperature-rising boiling stage, wherein the first temperature value is determined according to the gelatinization temperature of rice; when the cooking appliance is in the temperature-rising boiling stage, the heating device is controlled to carry out heating work, and the vacuum device is controlled to attenuate the pressure in the cooking cavity when the temperature in the cooking cavity is increased at least once, so that boiling bubbles are generated when the temperature in the cooking cavity reaches the first temperature value or is greater than the first temperature value preset threshold value.

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-rise boiling stage, and when the cooking appliance is in the temperature-rise boiling stage, the vacuum device is controlled to attenuate the pressure in the cooking cavity when the temperature in the cooking cavity is increased at least once, 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, 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 sweet taste.

According to one embodiment of the invention, the first temperature value is less than or equal to the gelatinization temperature of the rice.

In order to achieve the above object, a cooking apparatus according to an embodiment of a fifth aspect of the present invention includes a pot, a cover, a vacuum device and a heating device, wherein the cover is movably mounted on the pot, a sealed cooking cavity is formed between the pot and the cover when the cover is in a closed position, and the vacuum device vacuums the cooking cavity when the cooking cavity is sealed so as to form a negative pressure in the cooking cavity, and the method includes the following steps: 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 vacuumizes the cooking cavity when the cooking cavity is closed so as to form negative pressure in the cooking cavity; the temperature detection unit is used for detecting the temperature in the cooking cavity in the 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; a pressure detection unit for detecting a pressure within the cooking cavity during cooking of the cooking appliance; the control unit is used for determining that the cooking appliance enters the temperature-rise boiling stage when the temperature in the cooking cavity reaches a first temperature value, controlling the heating device to perform heating work when the cooking appliance is in the temperature-rise boiling stage, and controlling the vacuum device to attenuate the pressure in the cooking cavity when the temperature in the cooking cavity is increased at least once so as to generate boiling bubbles 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, wherein the first temperature value is determined according to the gelatinization temperature of rice.

According to the cooking appliance provided by the embodiment of the invention, the control unit determines that the cooking appliance is in a heating and boiling stage when the temperature in the cooking cavity reaches the first temperature value, and controls the vacuum device when the cooking appliance is in the heating and boiling stage, so that the pressure in the cooking cavity is attenuated when the temperature in the cooking cavity is increased at least once, and 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, so that 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 sweet taste.

To achieve the above object, a sixth aspect of the present invention provides a non-transitory computer-readable storage medium having a cooking control program of a cooking appliance stored thereon, the program, when executed by a processor, implementing the cooking control method of the cooking appliance of the fourth aspect.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;

fig. 2 is a schematic structural view of a cover in a cooking appliance according to an 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 illustration of the relationship of boiling points to lumps without evacuation, in accordance with one embodiment of the present invention;

FIG. 5 is a schematic illustration of the boiling point versus agglomeration during evacuation according to one embodiment of the present invention;

FIG. 6 is a schematic view of heating a uniform shape without evacuation according to one embodiment of the present invention;

FIG. 7 is a schematic view of a heated uniform shape while drawing a vacuum according to one embodiment of the present invention;

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

fig. 9 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present invention, wherein the pre-treatment stage is constant temperature water absorption;

fig. 10 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present invention, wherein the pre-treatment stage is temperature-free water absorption;

fig. 11 is a schematic view of a cooking process of a cooking appliance according to another embodiment of the present invention;

fig. 12 is a flowchart of a cooking control method of a cooking appliance according to another embodiment of the present invention, wherein the pre-treatment stage is constant temperature water absorption;

fig. 13 is a flowchart of a cooking control method of a cooking appliance according to another embodiment of the present invention, in which the pre-treatment stage is temperature-free water absorption;

fig. 14 is a schematic view of a cooking process of a cooking appliance according to yet another embodiment of the present invention;

fig. 15 is a flowchart of a cooking control method of a cooking appliance according to still another embodiment of the present invention, in which a pre-treatment stage is constant temperature water absorption;

fig. 16 is a flowchart of a cooking control method of a cooking appliance according to another embodiment of the present invention, wherein the pre-treatment stage is temperature-free water absorption;

fig. 17 is a schematic view of a cooking appliance according to an embodiment of the present invention.

Fig. 18 is a flowchart of a cooking control method of a cooking appliance according to another embodiment of the present invention;

fig. 19 is a schematic view of a cooking control method of a cooking appliance according to another embodiment of the present invention; and

fig. 20 is a schematic view of a cooking appliance according to another 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, it is necessary to avoid the occurrence of uneven heating as much as possible during cooking.

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 = Pe +2 σ/R, pv being the bubble internal saturation pressure, pe being the liquid external air pressure, σ being the bubble surface tension, R being 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. Therefore, the embodiment of the invention can reduce the boiling temperature to the temperature which is not gelatinized or is just gelatinized by reducing the pressure in the cooking cavity of the cooking utensil.

According to the embodiment of the invention, air in the cooking cavity is extracted 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 mass), so that the rice grains are loosened and not bonded through the disturbance of the bubbles, 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. 1-2, the cooking appliance 100 of the embodiment of the present invention includes a pot 10, a lid 20, a vacuum device 30, and a heating device 40. The cooking device 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 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 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 to form a negative pressure in the cooking cavity 11.

Specifically, the vacuum device 30 may be provided inside the cover 20. The cover 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. 2, 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 via 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. 2, the vacuum apparatus 30 further comprises 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 connecting 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 suction port 21, so that the vacuum pump 31 can be ensured to smoothly pump steam, and the control of the air pressure in the cooking cavity 11 is facilitated.

Based on the cooking appliance in the embodiment of fig. 1-2, 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: in a cooking process of the cooking appliance, the temperature in the cooking cavity is detected, wherein the cooking process comprises a pretreatment stage, a temperature rising boiling stage and a high temperature boiling stage.

Specifically, the temperature in the cooking cavity can be detected in real time by a temperature detection unit, such as a temperature sensor, arranged at the bottom of the pot body or by a temperature detection unit, such as a temperature sensor, arranged 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. Before entering a temperature-rising boiling stage, the electric rice cooker enters a pretreatment stage, wherein in the pretreatment stage, water absorption control can be performed, namely, the electric rice cooker is heated from normal temperature to water absorption temperature and keeps the water absorption temperature for preset water absorption time so as to absorb water from rice grains, so that the rice cooking time can be shortened, and the taste of rice cooked by a cooking utensil can be improved, or in the pretreatment stage, water absorption control can not be performed, namely, the electric rice cooker is directly heated from normal temperature to the temperature entering the temperature-rising boiling stage, such as a first temperature value mentioned later, and in addition, in the pretreatment stage, a vacuum device can be controlled to be vacuumized so as 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 the temperature in the cooking cavity reaches a first temperature value, determining that the cooking appliance enters a temperature-raising boiling stage, wherein the first temperature value is determined according to the gelatinization temperature of rice.

According to an embodiment of the invention, the first temperature value may be less than or equal to a rice gelatinization temperature value Te, wherein the rice gelatinization temperature value Te may range in value 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 between 55 ℃ and 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-rising 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-rising boiling stage, or the temperature section with the temperature less than 98 ℃ after the preset water absorption time period is used as the temperature-rising boiling stage.

S3: when the cooking utensil is in a temperature rise boiling stage, the heating device is controlled to carry out heating work, and the vacuum device is controlled to carry out at least one-time vacuum pumping on the cooking cavity, 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.

That is, the boiling point in the cooking cavity can be reduced by vacuumizing, so that the cooking cavity can generate boiling bubbles at a lower temperature. For example, by performing vacuum pumping, when the temperature in the cooking cavity reaches or is slightly higher than a first temperature value, the cooking cavity generates boiling bubbles, where slightly higher than the first temperature value may mean that the sum of the first temperature value and a preset threshold is greater than a preset threshold of the first temperature value, where the preset threshold may be greater than 0 ℃ and less than 10 ℃.

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 vacuumization to form a dense bubble channel, the bubbles disturb to loosen and not bond the rice grains, 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.

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, that is, the temperature at the bottom of the cooking cavity reaches the boiling point, that is, generating boiling bubbles at the bottom of the cooking cavity is considered as generating boiling bubbles 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 at the bottom of the cooking cavity has reached the boiling point. 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.

In other words, the corresponding boiling point (e.g. 80 °) at negative pressure is not limited to around the gelatinization temperature (e.g. 62 °); the temperature of the bottom of the inner pot (near the heating means) reaches the boiling point (e.g. 80 °) when bubbles are generated, but the temperature of the food (middle and upper layers) (e.g. 60 °) is still lower than the boiling point. Therefore, the rice water starts to generate bubbles at around the gelatinization temperature.

The working principle of the heating and boiling stage by vacuum pumping to improve the heating uniformity is further explained by combining with figures 4-7. For example, as shown in fig. 4 and fig. 6, 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. the bubble core is generated at a temperature of 70 ℃, the bubble is released at a temperature of 88 ℃, and the rice water boils stably at a temperature of 98 ℃, so that for the case of non-vacuum pumping, the rice grains are bonded into a mass when the boiling bubbles are generated, i.e. rice clusters are formed, the heat convection is blocked, i.e. the bubble channel is formed outside the rice clusters, and the heat is transferred through the bubble channel 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. 6). For another example, as shown in fig. 5 and 7, in the stage of heating and boiling, negative pressure is formed in the cooking cavity by vacuum pumping, and then rice water is boiled at a lower temperature, i.e. 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 ℃, so that in the case of vacuum pumping, rice grains are not bonded and agglomerated when boiling bubbles are generated, the bubbles disturb to loosen and not bond the rice grains, and further dense bubble channels are formed, i.e. bubble channels are formed among the loosened rice grains, heat is transferred through the bubble channels among the rice grains, convection heat transfer can be enhanced, and the rice is heated uniformly (as shown in fig. 7).

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 pressure in the cooking chamber is 70kPa, it is considered that negative pressure is formed in the cooking chamber.

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 cavity at least once may include controlling the vacuum device to evacuate the cooking cavity at least once continuously or intermittently, for example, N times by the vacuum device, where N is an integer greater than or equal to 1. 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 apparatus may be controlled to be continuously operated and the vacuum pump may be rotated at all times each time the vacuum is pumped, or the vacuum apparatus may be controlled to be intermittently operated in such a manner that the vacuum pump is rotated to stop tc for a time to.

According to an embodiment of the present invention, the cooking control method of the 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 60kPa, and for example, 40kPa may be preferable.

It can be understood that the pressure and the boiling point have a corresponding relation, the higher the pressure and the higher the boiling point and the lower the pressure and the lower the boiling point, the temperature point required to be boiled in the heating and boiling stage is determined according to the gelatinization temperature of rice, and the preset pressure is determined according to the corresponding relation between the pressure and the 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, for example, the second pressure value may be 80kPa or normal pressure, that is, 101 kPa.

As described above, 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 simmering stage.

Specifically, in the pre-treatment stage, the heating device may be controlled to perform heating operation so as to gradually raise the temperature in the cooking cavity, and when the temperature in the cooking cavity reaches the first temperature value, the temperature-raising boiling stage is performed, and at this time, the pre-treatment stage may also be regarded as a pre-heating 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, 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 continuously raise the temperature in the cooking cavity, and when the temperature in the cooking cavity reaches a first temperature value, entering a temperature raising boiling stage, at this time, the pretreatment stage can also be regarded as a water absorption stage. In addition, in the pretreatment stage, the vacuum device can be controlled to vacuumize so as to reduce the pressure in the cooking cavity and enable the rice grains to absorb water more easily, or the vacuum device can be controlled not to vacuumize, namely the pressure in the cooking cavity is not reduced, and the water absorption of the rice grains is promoted by utilizing the temperature rise.

It will be appreciated that when the temperature in the cooking chamber does not reach the first temperature value, this can be considered as a pre-treatment stage.

In the stage of temperature rise and boiling, the heating device is controlled to enable the temperature in the cooking cavity to rise from a first temperature value to a second temperature value, the vacuum device is controlled to vacuumize the cooking cavity at least once to enable negative pressure vacuum to be formed 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 lump, so that rice grains are prevented from caking, and loose and heat penetration is maintained. 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 when the state parameters of the cooking appliance meet the preset conditions, the vacuum device is controlled to be closed, and the pressure relief device is controlled to release air to the cooking cavity, so that the cooking appliance is restored to the normal pressure state and 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. Wherein the first power is less than the heating power of the heating device in the temperature-rising boiling stage.

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.

The following describes the specific control mode of the vacuum device in the heating and boiling stage by three examples.

The first embodiment is as follows:

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 meanwhile, the vacuum device is controlled to vacuumize the cooking cavity so as to enable the cooking cavity to generate boiling bubbles.

From this, in the intensification boiling stage, in the scope of starting to the second temperature value from first temperature value promptly, control heating device heats work, control vacuum apparatus carries out the evacuation so that the culinary art intracavity forms the negative pressure vacuum simultaneously to the culinary art chamber, make the boiling temperature drop to near the temperature that the grain of rice did not begin to paste or just begin to paste, promptly "low temperature boiling", utilize the produced bubble that breaks away from of boiling to form the disturbance to the grain of rice, the grain of rice is mutual non-adhesion under the disturbance condition, has avoided the caking, makes the more even being heated of grain of rice.

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 during which the heating means heats while the vacuum means evacuates may last for a preset time t0, wherein the preset time is 0-20min, i.e., 0-t 0-20min, 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. The embodiment of the invention can ensure the effect of low-temperature boiling by setting the time for simultaneously heating and vacuumizing to 0-t0-20min.

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 0-20min.

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 at intervals or to perform the heating operation 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 vacuuming 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 temperature rise speed, 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 temperature rise speed, the heating device is controlled to perform heating at intervals or continuously perform heating, so that the temperature in the cooking cavity is ensured to gradually rise according to the preset temperature rise speed.

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.

As described above, as shown in fig. 8, the cooking process of the cooking appliance according to the embodiment of the present invention may include the pretreatment stage A1, the warming boiling stage A2, the high-temperature boiling stage A3, and the braising stage A4.

Specifically, during the pre-processing period A1, the heating device may be controlled to perform the heating operation so as to gradually increase the temperature in the cooking cavity (as shown by the curve X1 in fig. 8), and enter the temperature-increasing boiling period when the temperature in the cooking cavity reaches the first temperature value T1. Or, in the pretreatment stage A1, 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 continuously raise the temperature in the cooking cavity, and when the temperature in the cooking cavity reaches a first temperature value, entering a temperature raising and boiling stage. In the pretreatment stage A1, the vacuum device may be controlled to evacuate to lower the pressure in the cooking chamber (see curve X2 in FIG. 8) to facilitate the absorption of water by the rice grains, or the vacuum device may be controlled not to evacuate, i.e., not to lower the pressure in the cooking chamber, to promote the absorption of water by the rice grains by the temperature increase.

It should be noted that, after the pressure in the cooking cavity reaches the preset water absorption pressure, the vacuum pumping is performed in the pretreatment stage, so that the vacuum pumping is not performed any more, and the pressure in the cooking cavity is gradually increased, or after the pressure in the cooking cavity reaches the preset water absorption pressure, the vacuum pumping is performed continuously, so that the pressure in the cooking cavity is maintained at the preset water absorption pressure, wherein the preset water absorption pressure is less than the standard atmospheric pressure.

In the temperature-rising boiling stage A2, the heating device is controlled to perform heating work, namely the heating device is in an 'on' state, the vacuum device is controlled to perform vacuumizing, namely the vacuum device is in the 'on' state, and the heating and vacuumizing time can be continued for the preset time t0. After the preset time t0, the heating device can be controlled to perform heating work at intervals or continuously according to the requirement of the temperature rise speed; the vacuum device may not be turned on and the pressure in the cooking cavity gradually increases, or the vacuum device may perform vacuum pumping at intervals or continuously according to the pressure in the cooking cavity, and the pressure in the cooking cavity is maintained at a preset pressure.

In the whole temperature-rising boiling stage A2, the temperature in the cooking cavity can be raised from a first temperature value T1 to a second temperature value T2 by controlling the heating device, the vacuum device is controlled to vacuumize the cooking cavity 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 heat penetration is kept. And when the state parameters of the cooking appliance meet the preset conditions, the vacuum device is controlled to be closed, the pressure relief device is controlled to release air to the cooking cavity, so that the cooking appliance is restored to the normal pressure state and is shifted to a high-temperature boiling stage A3.

In the high-temperature boiling stage A3, because the boiling air holes and passages are formed, the vacuum device is controlled to be in the closed state all the time without vacuumizing to reduce the pressure in the cooking cavity, and the heating device is controlled to heat at the first power so as to maintain the heating device at the preset boiling temperature, such as the temperature near the atmospheric boiling point or the temperature higher than 98 ℃, so that the rice water in the cooking cavity maintains the high-temperature boiling state, and the rice is ensured to be cooked. And, after the operation time of the high temperature boiling stage A3 reaches the preset high temperature boiling time, the rice cooking stage A4 is entered.

In the stewing stage A4, 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 that the heating device is kept at 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.

Referring to fig. 9, the cooking control method according to an embodiment of the present invention may include, for example, starting the cooking process for 10 minutes and controlling the temperature at 55 ℃ to make the rice sufficiently absorb water (i.e., step S101), and the heating is performed irregularly after the temperature reaches 55 ℃ because the temperature reaches 55 ℃ very quickly in the 10 minutes. And after 10 minutes, entering a temperature rising boiling stage, starting heating and air extraction simultaneously, stopping air extraction and releasing air until the detected vacuum degree in the cooking cavity rises sharply or reaches a preset closing pressure so that the cooking cavity recovers to normal pressure cooking, and finishing cooking after non-negative pressure cooking in a high-temperature stable boiling stage and a stewing stage. The specific steps can be as follows:

s101: in the pretreatment stage, the heating device is controlled to perform heating operation so as to maintain the temperature in the cooking cavity at a preset water absorption temperature, such as 55 ℃, namely 55 ℃ temperature control preheating water absorption is performed, so that rice grains fully absorb water.

S102: it is determined whether the run time of the pre-treatment stage has reached (i.e. is greater than) a preset water uptake time, e.g. 10 minutes.

If yes, executing step S103; if not, the process returns to step S102.

S103: and entering a temperature-rising boiling stage, controlling the heating device to heat, and simultaneously controlling the vacuum device to vacuumize the cooking cavity, namely simultaneously starting heating and vacuumizing.

S104: it is determined whether a state parameter of the cooking appliance satisfies a preset condition, such as whether the pressure in the cooking cavity reaches (i.e., is greater than) a preset closing pressure (e.g., 80 kPa).

If yes, go to step S105; if not, return to step S103.

S105: and controlling the vacuum device to be closed to stop air exhaust, and controlling the pressure relief device to release air from the cooking cavity, so that the cooking appliance is recovered to be in a normal pressure state and is transferred to a high-temperature boiling stage.

S106: and controlling the heating device to continue heating at the first power in the high-temperature boiling stage. Wherein the first power is less than the heating power of the heating device in the temperature-rising boiling stage.

S107: and in the stewing stage, controlling the heating device to continue heating at a second power, wherein the second power is less than the first power.

Referring to fig. 10, a cooking control method according to another embodiment of the present invention may include, for example, entering a pre-processing stage without temperature control after cooking starts (i.e., step S201), entering a temperature-rising boiling stage after the detected temperature reaches gelatinization temperature 60 ℃, simultaneously turning on heating and air-suction until the detected vacuum degree in the cooking cavity rises sharply or reaches a preset off pressure, stopping air-suction and releasing air to return the cooking cavity to normal pressure cooking, and ending cooking after non-negative pressure cooking in a high-temperature stable boiling stage and a stewing stage. The specific steps can be as follows:

s201: in the pretreatment stage, the heating device is controlled to perform heating work so as to gradually raise the temperature in the cooking cavity, namely, the temperature-free preheating and water absorption are performed, so that the rice grains fully absorb water.

S202: it is determined whether the temperature within the cooking chamber reaches (i.e., is greater than) a first temperature value, such as 60 c.

If yes, go to step S203; if not, return to step S202.

S203: and entering a temperature-rising boiling stage, controlling the heating device to heat, and simultaneously controlling the vacuum device to vacuumize the cooking cavity, namely heating and vacuumizing simultaneously.

S204: it is determined whether the state parameter of the cooking appliance satisfies a preset condition such as whether the pressure in the cooking cavity reaches (i.e., is greater than) a preset closing pressure (e.g., 80 kPa).

If yes, go to step S205; if not, return to step S203.

S205: and controlling the vacuum device to be closed to stop vacuumizing, and controlling the pressure relief device to release air from the cooking cavity, so that the cooking appliance is recovered to a normal pressure state and is transferred to a high-temperature boiling stage.

S206: and in the high-temperature boiling stage, controlling the heating device to continue heating at the first power. Wherein the first power is less than the heating power of the heating device in the temperature-rising boiling stage.

S207: and in the stewing stage, controlling the heating device to continue heating at a second power, wherein the second power is less than the first power.

The second embodiment:

according to one embodiment of the invention, when the cooking appliance enters a temperature-rise 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.

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 the stage of temperature rise and boiling, 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 so as to increase the temperature in the cooking cavity, namely, the vacuum device is controlled to vacuumize and then heat. Through a large amount of experiments and theoretical analysis and draw, 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 makes the pressure of culinary art intracavity reduce fast, make aquatic gas and bottom bubble core as long as absorb a small amount of heat just can reach the initial condition that breaks away from and balance out, heat again, better ensure like this that the bottom grain of rice forms a large amount of bubbles and breaks away from before not forming excessive gelatinization, the grain of rice breaks away from the disturbance influence and the non-stick that produces by the bubble, finally make rice be heated evenly.

According to an embodiment of the present invention, the time for the vacuum device to perform vacuum pumping may last for a preset vacuum pumping time t1, wherein the preset vacuum pumping time t1 is 0-20min, namely 0-t 1-20min, 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. The embodiment of the invention can ensure the effect of low-temperature boiling by setting the vacuumizing time to be 0-t1-20min. Wherein the preset vacuumizing time is preferably 1min.

Further, according to some embodiments of the present invention, controlling the vacuum device to vacuumize the cooking cavity and then controlling the heating device to heat comprises: when the time for vacuumizing by 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 0-20min.

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 drawn before heating and then drawing the vacuum 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 a 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 a 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.

As described above, as shown in fig. 11, the cooking process of the cooking appliance according to the embodiment of the present invention may include the pretreatment phase A1, the temperature-raising boiling phase A2, the high-temperature boiling phase A3, and the rice-stewing phase A4.

Specifically, during the pre-processing period A1, the heating device may be controlled to perform the heating operation so as to gradually increase the temperature in the cooking cavity (as shown by a curve Q1 in fig. 11), and enter the temperature-increasing boiling period when the temperature in the cooking cavity reaches the first temperature value T1. Or, in the pretreatment stage A1, 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 continuously raise the temperature in the cooking cavity, and when the temperature in the cooking cavity reaches a first temperature value, entering a temperature raising and boiling stage. In the pretreatment stage A1, the vacuum device may be controlled to evacuate to lower the pressure in the cooking chamber (see curve Q2 in FIG. 11) to facilitate the absorption of water by the rice grains, or the vacuum device may be controlled not to evacuate, i.e., not to lower the pressure in the cooking chamber, to promote the absorption of water by the rice grains by the temperature increase.

In the temperature-rising boiling stage A2, firstly controlling the vacuum device to vacuumize, namely controlling the vacuum device to be in an 'on' state and controlling the heating device not to heat, namely controlling the heating device to be in an 'off' state, after reaching the preset vacuumizing time, controlling the heating device to heat, namely controlling the heating device to be in an 'on' state, and simultaneously controlling the vacuum device to vacuumize, namely controlling the vacuum device to be in an 'on' state, after simultaneously heating and vacuumizing after first vacuumizing, controlling the heating device to heat at intervals or continuously according to the temperature-rising speed requirement; the vacuum device may not be turned on and the pressure in the cooking cavity gradually increases, or the vacuum device may perform vacuum pumping at intervals or continuously according to the pressure in the cooking cavity, and the pressure in the cooking cavity is maintained at a preset pressure.

In the whole temperature-rising boiling stage A2, the temperature in the cooking cavity can be raised from a first temperature value T1 to a second temperature value T2 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 boiling bubbles are generated in the cooking cavity at a lower temperature, namely before rice is gelatinized but not bonded into a mass, so that rice grains are prevented from caking, and loose heat penetration is kept. And when the state parameters of the cooking appliance meet the preset conditions, the vacuum device is controlled to be closed, the pressure relief device is controlled to release air to the cooking cavity, so that the cooking appliance is restored to the normal pressure state and is shifted to a high-temperature boiling stage A3.

In the high-temperature boiling stage A3, 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 ℃, 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, after the operation time of the high temperature boiling stage A3 reaches the preset high temperature boiling time, the rice stewing stage A4 is entered.

In the stewing stage A4, 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 that the heating device is maintained at 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.

Referring to fig. 12, the cooking control method according to an embodiment of the present invention may include, for example, starting the cooking for 10 minutes in the pre-treatment stage and controlling the temperature at 55 ℃ to make the rice sufficiently absorb water (i.e., step S301), and since the temperature reaches 55 ℃ very quickly in the 10 minutes, the heating on/off is irregular after the temperature reaches 55 ℃. And entering a temperature rising boiling stage after 10 minutes, vacuumizing the cooking cavity for 1 minute, heating, continuously vacuumizing while heating, stopping vacuumizing and deflating until the detected vacuum degree in the cooking cavity rises sharply or reaches a preset closing pressure to recover the cooking cavity to normal pressure cooking, and ending the cooking after non-negative pressure cooking in a high-temperature stable boiling stage and a stewing stage. The specific steps can be as follows:

s301: in the pretreatment stage, the heating device is controlled to perform heating operation so as to maintain the temperature in the cooking cavity at a preset water absorption temperature, such as 55 ℃, namely 55 ℃ temperature control preheating water absorption is performed, so that rice grains fully absorb water.

S302: it is determined whether the run time of the pre-treatment stage has reached (i.e., is greater than) a preset water uptake time, e.g., 10 minutes.

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

S303: and entering a temperature-rising boiling stage, firstly controlling a vacuum device to vacuumize the cooking cavity, and then controlling a heating device to heat after vacuumizing for preset vacuumizing time, such as 1min, namely vacuumizing firstly and heating later.

S304: the vacuum and heating were continued.

S305: it is determined whether the state parameter of the cooking appliance satisfies a preset condition such as whether the pressure in the cooking cavity reaches (i.e., is greater than) a preset closing pressure (e.g., 80 kPa).

If yes, executing step S306; if not, return to step S303.

S306: and controlling the vacuum device to be closed to stop air exhaust, and controlling the pressure relief device to release air in the cooking cavity, so that the cooking appliance is recovered to be in a normal pressure state and is transferred to a high-temperature boiling stage.

S307: and in the high-temperature boiling stage, controlling the heating device to continue heating at the first power. Wherein the first power is less than the heating power of the heating device in the temperature-rising boiling stage.

S308: and in the stewing stage, controlling the heating device to continue heating at a second power, wherein the second power is less than the first power.

Referring to fig. 13, a cooking control method according to another embodiment of the present invention may include, for example, entering a pre-processing stage without temperature control after cooking starts (i.e., step S401), entering a temperature-rising boiling stage after the temperature reaches gelatinization temperature of 60 ℃, performing heating after exhausting air for 1 minute until the detected vacuum degree in the cooking cavity rises sharply or reaches a preset closing pressure, stopping exhausting air and releasing air to return the cooking cavity to normal pressure cooking, and ending cooking after non-negative pressure cooking in a high-temperature stable boiling stage and a stewing stage. The specific steps can be as follows:

s401: in the pretreatment stage, the heating device is controlled to perform heating work so as to gradually raise the temperature in the cooking cavity, namely, the temperature-free preheating and water absorption are performed, so that the rice grains fully absorb water.

S402: it is determined whether the temperature within the cooking chamber reaches (i.e., is greater than) a first temperature value, such as 60 c.

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

S403: and entering a temperature-rising boiling stage, firstly controlling a vacuum device to vacuumize the cooking cavity, and then controlling a heating device to heat after vacuumizing for preset vacuumizing time, such as 1min, namely vacuumizing firstly and heating later.

S404: the vacuum and heating were continued.

S405: it is determined whether a state parameter of the cooking appliance satisfies a preset condition, such as whether the pressure in the cooking cavity reaches (i.e., is greater than) a preset closing pressure (e.g., 80 kPa).

If yes, go to step S406; if not, return to step S403.

S406: and controlling the vacuum device to be closed to stop vacuumizing, and controlling the pressure relief device to release air in the cooking cavity, so that the cooking appliance is restored to a normal pressure state and is transferred to a high-temperature boiling stage.

S407: and controlling the heating device to continue heating at the first power in the high-temperature boiling stage. Wherein the first power is less than the heating power of the heating device in the temperature-rising boiling stage.

S408: and in the stewing stage, controlling the heating device to continue heating at a second power, wherein the second power is less than the first power.

Example three:

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.

According to the cooking control method provided by the embodiment of the invention, in the stage of heating 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 form disturbance on the rice grains, the rice grains are not mutually adhered under the disturbance condition, 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 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 70 kPa), 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 device may perform heating operation for a preset heating time t2, wherein the preset heating time t2 is 0-20min, that is, 0-t 2-20min, and then the vacuum device is controlled to perform vacuum pumping to ensure the effect of low-temperature boiling. Wherein the preset heating time t2 is preferably 2min.

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 t2 can be 0-20min.

That is to say, for heating before evacuation, the heating device can be controlled to heat first to raise the temperature in the cooking cavity, and after heating for a preset heating time, the vacuum device is controlled to evacuate to lower 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 process of controlling the vacuum device to perform vacuum pumping, the heating device is also 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 vacuumizing or heating before simultaneously heating and vacuumizing, the heating device may be controlled to continue heating or not heating, and the vacuum device may be controlled to continue vacuumizing or not vacuumizing. 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.

acquiring a preset temperature rise speed;

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

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.

As described above, as shown in fig. 14, the cooking process of the cooking appliance according to the embodiment of the present invention may include the pretreatment stage A1, the warming boiling stage A2, the high-temperature boiling stage A3, and the braising stage A4.

Specifically, during the pre-processing period A1, the heating device may be controlled to perform the heating operation so as to gradually increase the temperature in the cooking cavity (as shown by a curve Q1 in fig. 11), and enter the temperature-increasing boiling period when the temperature in the cooking cavity reaches the first temperature value T1. Or, in the pretreatment stage A1, 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 continuously raise the temperature in the cooking cavity, and when the temperature in the cooking cavity reaches a first temperature value, entering a temperature raising and boiling stage. In the pretreatment stage A1, the vacuum device may be controlled to evacuate to lower the pressure in the cooking chamber (see the curve Q2 in fig. 11) to make the rice grains absorb more water, or the vacuum device may be controlled not to evacuate, i.e., not to lower the pressure in the cooking chamber, to promote the absorption of water by the rice grains by the temperature rise.

It should be noted that, in the pre-treatment stage, the evacuation is performed so that after the pressure in the cooking cavity reaches the preset water absorption pressure, the evacuation is not performed, and the pressure in the cooking cavity gradually rises, or, in the pre-treatment stage, the evacuation is performed so that after the pressure in the cooking cavity reaches the preset water absorption pressure, the evacuation is continued so that the pressure in the cooking cavity is maintained at the preset water absorption pressure, wherein the preset water absorption pressure is less than the standard atmospheric pressure.

In a temperature-rising boiling stage A2, firstly controlling the heating device to perform heating work, namely the heating device is in an 'on' state, and the vacuum device is not vacuumized, namely the vacuum device is in an 'off' state, after the preset heating time is reached, controlling the heating device to perform heating work, namely the heating device is in the 'on' state, and simultaneously controlling the vacuum device to perform vacuumization, namely the vacuum device is in the 'on' state, after the heating is performed and the vacuumization is performed simultaneously after the heating is performed, the heating device can be controlled to perform heating work at intervals or perform heating work continuously according to the temperature-rising speed requirement; the vacuum device may not be turned on and the pressure in the cooking cavity gradually increases, or the vacuum device may perform vacuum pumping at intervals or continuously according to the pressure in the cooking cavity, and the pressure in the cooking cavity is maintained at a preset pressure.

In the whole temperature-rising boiling stage A2, the temperature in the cooking cavity can be raised from a first temperature value T1 to a second temperature value T2 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 boiling bubbles are generated in the cooking cavity at a lower temperature, namely before rice is gelatinized but not bonded into a mass, so that rice grains are prevented from caking, and loose heat penetration is kept. And when the state parameters of the cooking appliance meet the preset conditions, the vacuum device is controlled to be closed and the pressure relief device is controlled to release air to the cooking cavity, so that the cooking appliance is restored to the normal pressure state and is transferred to a high-temperature boiling stage A3.

Referring to fig. 15, the cooking control method according to an embodiment of the present invention may include, for example, starting the cooking for 10 minutes in the pre-treatment stage and controlling the temperature at 55 c to sufficiently absorb water (i.e., step S501), and the heating on/off is irregular after 55 c because the temperature reaches 55 c in the 10 minutes. And (3) entering a temperature rising boiling stage after 10 minutes, heating for 2 minutes, then exhausting air to reduce the air pressure in the cooking cavity, stopping exhausting air and deflating the cooking cavity until the detected vacuum degree in the cooking cavity rises sharply or reaches a preset closing pressure so as to recover the normal pressure cooking of the cooking cavity, and ending the cooking after non-negative pressure cooking in a high-temperature stable boiling stage and a stewing stage. The specific steps can be as follows:

s501: in the pretreatment stage, the heating device is controlled to perform heating operation so as to maintain the temperature in the cooking cavity at a preset water absorption temperature such as 55 ℃, namely 55 ℃ temperature control preheating water absorption is performed, so that the rice grains fully absorb water.

S502: it is determined whether the run time of the pre-treatment stage has reached (i.e. is greater than) a preset water uptake time, e.g. 10 minutes.

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

S503: and (3) entering a temperature-rising boiling stage, firstly controlling the heating device to heat, and then controlling the vacuum device to vacuumize the cooking cavity after heating for preset heating time, such as 2min, namely heating firstly and then vacuumizing.

S504: the vacuum and heating were continued.

S505: it is determined whether a state parameter of the cooking appliance satisfies a preset condition, such as whether the pressure in the cooking cavity reaches (i.e., is greater than) a preset closing pressure (e.g., 80 kPa).

If yes, go to step S506; if not, return to step S503.

S506: and controlling the vacuum device to be closed to stop air exhaust, and controlling the pressure relief device to release air in the cooking cavity, so that the cooking appliance is recovered to be in a normal pressure state and is transferred to a high-temperature boiling stage.

S507: and in the high-temperature boiling stage, controlling the heating device to continue heating at the first power. Wherein the first power is less than the heating power of the heating device in the temperature-rising boiling stage.

S508: and in the stewing stage, controlling the heating device to continue heating at a second power, wherein the second power is less than the first power.

Referring to fig. 16, a cooking control method according to another embodiment of the present invention may include, for example, entering a pre-processing stage without temperature control after starting cooking (i.e., step S601), entering a temperature-rising boiling stage after detecting that the temperature reaches gelatinization temperature of 60 ℃, heating for 2 minutes, then exhausting air to reduce the air pressure in the cooking cavity, stopping exhausting air and releasing air until the detected vacuum degree in the cooking cavity rises sharply or reaches a preset off pressure to return the cooking cavity to normal pressure cooking, and ending cooking after non-negative pressure cooking in a high-temperature stable boiling stage and a stewing stage. The specific steps can be as follows:

s601: in the pretreatment stage, the heating device is controlled to perform heating work so as to gradually raise the temperature in the cooking cavity, namely, temperature-free preheating and water absorption are performed, so that rice grains fully absorb water.

S602: it is determined whether the temperature within the cooking cavity reaches (i.e., is greater than) the first temperature value.

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

S603: and (3) entering a temperature-rising boiling stage, firstly controlling the heating device to carry out heating work, and after heating for preset heating time, for example, 2min, then controlling the vacuum device to vacuumize the cooking cavity, namely, firstly heating and then vacuumizing.

S604: the vacuum and heating were continued.

S605: it is determined whether a state parameter of the cooking appliance satisfies a preset condition, such as whether the pressure in the cooking cavity reaches (i.e., is greater than) a preset closing pressure (e.g., 80 kPa).

If yes, go to step S606; if not, return to step S603.

S606: and controlling the vacuum device to be closed to stop vacuumizing, and controlling the pressure relief device to release air in the cooking cavity, so that the cooking appliance is restored to a normal pressure state and is transferred to a high-temperature boiling stage.

S607: and controlling the heating device to continue heating at the first power in the high-temperature boiling stage. Wherein the first power is less than the heating power of the heating device in the temperature-rising boiling stage.

S608: and in the stewing stage, controlling the heating device to continue heating at a second power, wherein the second power is less than the first power.

It can be understood that during the heating and boiling stage, if the vacuum device is turned off too early and the pressure relief device is opened, the pressure in the cooking cavity is consistent with the external atmospheric pressure, the rice water can not 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 steam vapor and the suction of vacuum apparatus after boiling to prevent the growth of bacteria.

It should be noted that, in the stage of heating and boiling, the vacuum device is controlled to vacuumize the cooking cavity, so that after the cooking cavity boils at a low temperature, a large amount of steam is generated in the cooking cavity along with the continuous boiling of rice water in the cooking cavity, so that the pressure in the cooking cavity cannot be maintained at a low pressure value, such as a preset pressure, the pressure in the cooking cavity will rise all the time, and when the pressure in the cooking cavity rises at a high speed, the vacuum pumping is stopped until the cooking is completed.

The following four embodiments are used to describe the specific control method for controlling the vacuum device to be turned off.

The first embodiment is as follows:

according to one embodiment of the invention, the vacuum means is controlled to be turned off according to the temperature in the cooking chamber or the trend of the temperature in the cooking chamber.

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

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

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 turned off, 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 the 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 turns off the vacuum pump and closes the solenoid valve.

Further, according to an embodiment of the present invention, 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 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.

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.

Example two:

according to one embodiment of the invention, the vacuum device is controlled to be turned off according to the running time of the warming boiling stage 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 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 operation 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 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 can be realized, meanwhile, the water vapor generated after boiling is prevented from flowing and being sucked into the vacuum device, and the breeding of bacteria is prevented.

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

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:

according to one embodiment of the invention, the vacuum device is controlled 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 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 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 heating and boiling, when the pressure in the cooking cavity rises due to the generation of steam, the pressure in the cooking cavity in the rising process can be detected, and when the pressure in the cooking cavity rises to be more than or equal to the preset closing pressure, 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 steam generated after boiling is prevented from flowing and being sucked into the vacuum device, and the breeding of bacteria is prevented.

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 comprises:

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 rising rate of the preset pressure, 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 the proper moment, better boiling and rolling can be 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.

determining the amount of rice water in the cooking cavity before the heating and boiling stage;

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 amount of rice water in the cooking chamber 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 amount of rice water in the cooking chamber during 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:

according to one embodiment of the invention, the vacuum device is controlled 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 warming boiling phase until the cooking appliance enters the high-temperature boiling phase.

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 stage 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 amount of rice water in the cooking cavity can be determined before the cooking appliance performs cooking, and the preset closing temperature can be determined according to the amount of rice water in the cooking cavity in the temperature-rising boiling stage. And different rice water volumes and preset pressure ranges are different.

Wherein the preset closing temperature is in positive correlation with the rice water amount, 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 can be understood that the preset closing time for stopping the vacuum pumping, i.e. closing the vacuum device, is different for different rice water amounts. That is, the amount of rice water in the cooking cavity can be determined before the cooking appliance performs cooking, and the preset closing time can be determined according to the amount of rice water in the cooking cavity in the heating and 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 in 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.

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 rice water amount in the cooking cavity can be determined before the temperature rise boiling stage, and the preset closing time can be determined according to the rice water amount in the cooking cavity in the temperature rise boiling stage.

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 at least once, 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 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.

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

Fig. 17 is a schematic view of a cooking appliance according to an embodiment of the present invention. As shown in fig. 1-2 and 17, the cooking appliance 100 includes: pot 10, lid 20, vacuum device 30, heating device 40, temperature detection unit 50 and control unit 70.

The temperature detecting unit 50 is configured to detect a temperature in the cooking cavity 11 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; the control unit 70 is connected to the temperature detecting unit 50, and the control unit 70 is configured to determine that the cooking appliance 30 enters a temperature-raising boiling stage when the temperature in the cooking cavity 11 reaches a first temperature value, and control the heating device 40 to perform heating operation when the cooking appliance is in the temperature-raising boiling stage, and control the vacuum device 30 to perform at least one vacuum-pumping on the cooking cavity 11, so that boiling bubbles are generated when the temperature in the cooking cavity 11 reaches the first temperature value or is greater than a preset threshold value of the first temperature value, where the first temperature value is determined according to the gelatinization temperature of rice.

According to one embodiment of the invention, the first temperature value is less than or equal to the gelatinization temperature of rice.

According to an embodiment of the present invention, the control unit 70 is further configured to control the heating device 40 to perform heating operation and control the vacuum device 30 to vacuumize the cooking cavity when the cooking appliance enters the stage of heating and boiling.

According to an embodiment of the present invention, the control unit 70 is further configured to control the heating device 40 to perform the heating operation at intervals or continuously and/or control the vacuum device 30 to perform the vacuum pumping at intervals or continuously when the time when the heating device 40 performs the heating and the vacuum device 30 performs the vacuum pumping reaches a preset time.

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

According to an embodiment of the present invention, the control unit 70 is further configured to control the vacuum device 30 to vacuumize the cooking cavity and then control the heating device 40 to perform heating operation when the cooking appliance enters the stage of heating and boiling.

According to an embodiment of the present invention, the control unit 70 is further configured to control the heating device 40 to perform the heating operation when the time for performing the vacuum pumping by the vacuum device 30 reaches the preset vacuum pumping time.

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

According to an embodiment of the present invention, the control unit 70 further controls the vacuum device 30 to continue the vacuum pumping during the heating operation of the heating device 40.

According to an embodiment of the present invention, the control unit 70 is further configured to control the heating device 40 to perform heating operation and then control the vacuum device 30 to vacuumize the cooking cavity when the cooking appliance enters the stage of heating and boiling.

According to an embodiment of the present invention, the control unit 70 is further configured to control the vacuum device 30 to perform vacuum pumping when the heating time of the heating device 40 reaches a preset heating time.

According to an embodiment of the present invention, the control unit 70 further controls the heating device 40 to continue heating during the process of controlling the vacuum device 30 to perform vacuum pumping.

According to an embodiment of the present invention, the control unit 70 is further configured to obtain a preset temperature rising speed, and control the heating device 40 to perform the heating operation at intervals or continuously according to the preset temperature rising speed and the temperature in the cooking cavity when controlling the heating device 40 to continue the heating operation.

According to an embodiment of the present invention, the control unit 70 is further configured to detect a pressure in the cooking cavity during a cooking process of the cooking appliance, obtain a preset pressure, and control the vacuum device 30 to perform vacuum pumping at intervals or perform vacuum pumping continuously according to the preset pressure and the pressure in the cooking cavity, wherein the preset pressure is less than the atmospheric pressure.

According to one embodiment of the invention, the preset pressure is determined in accordance with the gelatinization temperature of the rice.

According to one embodiment of the invention, the predetermined pressure is 20kPa to 60kPa.

According to an embodiment of the present invention, when the cooking appliance is in the warming boiling stage, the control unit 70 controls the heating device 40 to increase 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.

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, the control unit determines that the cooking appliance is in a temperature-rise boiling stage when the temperature in the cooking cavity reaches the first temperature value, and controls the vacuum device to vacuumize the cooking cavity for at least one time when the cooking appliance is in the temperature-rise boiling stage, 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 effect and taste and more sufficient in fragrance and sweet taste.

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

Based on the cooking appliance in the embodiment of fig. 1-2, another cooking control method of the cooking appliance is provided in the embodiment of the invention.

Fig. 18 is a flowchart of a cooking control method of a cooking appliance according to another embodiment of the present invention. As shown in fig. 18, the cooking control method of the cooking appliance includes the steps of:

s11: in the cooking process of the cooking appliance, the temperature in the cooking cavity is detected, and the pressure in the cooking cavity is detected, wherein the cooking process comprises a pretreatment stage, a heating boiling stage and a high-temperature boiling stage.

Specifically, the temperature in the cooking cavity can be detected in real time by a temperature detection unit, such as a temperature sensor, arranged at the bottom of the pot body or by a temperature detection unit, such as a temperature sensor, arranged in the cover body. Meanwhile, the pressure in the cooking cavity may be detected in real time by a pressure detecting unit, such as a pressure sensor, provided in the cover body.

S12: and when the temperature in the cooking cavity reaches a first temperature value, determining that the cooking utensil enters the temperature-raising boiling stage, wherein the first temperature value is determined according to the gelatinization temperature of rice.

According to one embodiment of the invention, the first temperature value may be less than or equal to the gelatinization temperature of rice. Alternatively, the first temperature value may be from 55 ℃ to 65 ℃.

S13: when the cooking appliance is in the temperature-rising boiling stage, the heating device is controlled to carry out heating work, and the vacuum device is controlled to attenuate the pressure in the cooking cavity when the temperature in the cooking cavity is increased at least once, so that boiling bubbles are generated when the temperature in the cooking cavity reaches a first temperature value or is greater than a first temperature value preset threshold value.

That is, the cooking cavity is vacuumed by the vacuum device during the heating and boiling stage so that the pressure in the cooking cavity is at least once in an unnatural attenuation, which may refer to an attenuation achieved by controlling, rather than an attenuation due to a natural change in the environment in the cooking cavity, such as a natural cooling. In particular, in conjunction with the embodiment of fig. 19, in the warming-boiling phase, i.e. in the range from the first temperature value to the second temperature value, two adjacent temperature points T2 and T3 are recorded, and T3> T2, the pressure in the cooking cavity corresponding to T2 is P2, and the pressure in the cooking cavity corresponding to T3 is P3, then, in this phase, the difference Δ P between the pressures in at least one group of cooking cavities satisfies Δ P = P3-P2<0.

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 enable the pressure in the cooking cavity to be attenuated when the temperature is increased at least once, so that negative pressure is generated in the cooking cavity, and therefore, boiling bubbles are generated when the cooking cavity is at a lower temperature, namely 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.

In order to realize the above embodiment, the invention also provides another cooking appliance.

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

The temperature detecting unit 50 is configured to detect a temperature in the cooking cavity 11 during a cooking process of the cooking appliance, where the cooking process includes a pretreatment stage, a temperature-raising boiling stage, and a high-temperature boiling stage; the pressure detecting unit 60 is used for detecting the pressure in the cooking cavity during the cooking process of the cooking appliance; the control unit 70 is connected to the temperature detection unit 50 and the pressure detection unit 60, and the control unit 70 is configured to determine that the cooking appliance enters a temperature-rise boiling stage when the temperature in the cooking cavity 11 reaches a first temperature value, and control the heating device 40 to perform heating operation when the cooking appliance is in the temperature-rise boiling stage, and control the vacuum device 30 to attenuate the pressure in the cooking cavity when the temperature in the cooking cavity increases at least once, 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 of the first temperature value, where the first temperature value is determined according to the gelatinization temperature of rice.

According to the cooking appliance provided by the embodiment of the invention, the control unit determines that the cooking appliance is in a temperature-rising boiling stage when the temperature in the cooking cavity reaches the first temperature value, and controls the vacuum device when the cooking appliance is in the temperature-rising boiling stage so as to attenuate the pressure in the cooking cavity when the temperature in the cooking cavity increases at least once, 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 low-temperature boiling bubble disturbance, the heating uniformity of the rice grains is ensured, and the cooked rice has uniform taste and more sufficient fragrance and sweet taste.

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

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.

Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing steps of a custom logic function or process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present invention.

The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.

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, various steps or methods may be implemented in software or firmware stored in a 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, wherein the cooking appliance comprises a pot body, a cover body, a vacuum device and a heating device, the cover body is movably arranged 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 sealed so as to form negative pressure in the cooking cavity, and the method comprises the following steps:

detecting the temperature in the cooking cavity and the pressure in the cooking cavity in the cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a temperature rising boiling stage and a high temperature boiling stage;

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 determined according to the gelatinization temperature of rice;

when cooking utensil is in during the intensification boiling stage, control heating device heats work, and right vacuum apparatus controls to appear at least once when the temperature of culinary art intracavity increases pressure attenuation in the culinary art intracavity, so that the culinary art chamber is in the temperature of culinary art intracavity reaches first temperature value or is greater than produce the boiling bubble when the threshold value is predetermine to first temperature value, and when cooking utensil's state parameter satisfies the condition of predetermineeing control vacuum apparatus closes and control cooking utensil's pressure relief device is right the culinary art chamber loses heart, makes cooking utensil resumes the ordinary pressure state, and enters into the high temperature boiling stage.

2. The cooking control method of a cooking appliance according to claim 1,

the first temperature value is less than or equal to the rice gelatinization temperature;

or the first temperature value is 55-65 ℃.

3. The cooking control method of the cooking appliance according to claim 1, wherein the controlling the vacuum device to cause the pressure in the cooking cavity to decay at least once when the temperature in the cooking cavity increases comprises:

when the cooking utensil enters the temperature-rising boiling stage, controlling the heating device to carry out heating work, and simultaneously controlling the vacuum device to carry out vacuumizing on the cooking cavity; or

When the cooking utensil enters the temperature-rise boiling stage, firstly controlling the vacuum device to vacuumize the cooking cavity, and then controlling the heating device to heat; or alternatively

And when the cooking utensil enters the temperature-rise boiling stage, firstly controlling the heating device to carry out heating work, and then controlling the vacuum device to carry out vacuumizing on the cooking cavity.

4. The cooking control method of the cooking appliance according to claim 3, further comprising:

when the heating device heats and the vacuumizing device vacuumizes at the same time, the heating device is controlled to perform heating work at intervals or continuously perform heating work, and/or the vacuumizing device is controlled to perform vacuumizing at intervals or continuously perform vacuumizing;

or, the controlling the vacuum device to vacuumize 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, controlling the heating device to perform heating work;

or, the step of controlling the heating device to perform heating work and then controlling the vacuum device to perform vacuum pumping on the cooking cavity comprises; and when the time for heating the heating device reaches the preset heating time, controlling the vacuum device to vacuumize.

5. The cooking control method of the cooking appliance according to claim 4,

the preset time is 0-20min; or alternatively

The preset vacuumizing time is 0-20min; or alternatively

The preset heating time is 0-20min.

6. The cooking control method of the cooking appliance according to claim 4,

the first control vacuum apparatus pair cook the chamber and carry out the evacuation and then control heating device carries out heating work still includes: in the process of controlling the heating device to carry out heating work, the vacuum device is also controlled to carry out vacuum pumping continuously;

or, the controlling the heating device to perform heating operation and then controlling the vacuum device to vacuumize the cooking cavity further comprises: and in the process of controlling the vacuum device to vacuumize, controlling the heating device to continue heating.

7. The cooking control method of the cooking appliance according to any one of claims 1 to 6, wherein controlling the heating device to perform the heating operation includes:

acquiring a preset temperature rise speed;

8. The cooking control method of the cooking appliance according to any one of claims 1 to 6, wherein controlling the vacuum device to evacuate comprises:

acquiring a preset pressure, wherein the preset pressure is less than the atmospheric pressure;

9. The cooking control method of the cooking appliance according to claim 8, wherein the preset pressure is determined according to a gelatinization temperature of the rice.

10. The cooking control method of the cooking appliance according to claim 8, wherein the preset pressure is 20kPa to 60kPa.

11. The cooking control method of the cooking appliance according to claim 1, 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 an atmospheric boiling point.

12. A cooking appliance, characterized in that it comprises:

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 vacuumizes the cooking cavity when the cooking cavity is closed so as to form negative pressure in the cooking cavity;

the temperature detection unit is used for detecting the temperature in the cooking cavity in the cooking process of the cooking appliance, wherein the cooking process comprises a pretreatment stage, a temperature rising boiling stage and a high temperature boiling stage;

a pressure detection unit for detecting a pressure within the cooking cavity during cooking of the cooking appliance;

the control unit, the control unit with temperature detect unit with pressure detect unit links to each other, the control unit is used for when the temperature of culinary art intracavity reaches first temperature value, confirms cooking utensil gets into the intensification boiling stage, and when cooking utensil is in during the intensification boiling stage, control heating device carries out heating work, and right vacuum apparatus controls, with at least once appearing when the temperature of culinary art intracavity increases pressure attenuation in the culinary art intracavity, so that the culinary art chamber is in the temperature of culinary art intracavity reaches first temperature value or is greater than produce the boiling bubble when the threshold value is predetermine to first temperature value, and when cooking utensil's state parameter satisfies predetermineeing the condition control vacuum apparatus closes and control cooking utensil's pressure relief device is right the culinary art chamber loses heart, makes cooking utensil resumes the ordinary pressure state to enter into the high temperature boiling stage, wherein, first temperature value is confirmed according to the gelatinization temperature of rice.

13. The cooking appliance of claim 12,

the first temperature value is less than or equal to the gelatinization temperature of the rice;

or the first temperature value is 55-65 ℃.

14. The cooking appliance of claim 12,

the control unit is also used for controlling the heating device to perform heating work and controlling the vacuum device to vacuumize the cooking cavity when the cooking appliance enters the temperature-rising boiling stage;

or the control unit is further used for controlling the vacuum device to vacuumize the cooking cavity and then controlling the heating device to heat when the cooking appliance enters the temperature-rising boiling stage;

or when the cooking appliance enters the temperature-rising boiling stage, the heating device is controlled to perform heating work, and then the vacuum device is controlled to vacuumize the cooking cavity.

15. The cooking appliance of claim 14,

the control unit is also used for controlling the heating device to perform heating work at intervals or perform heating work continuously when the heating device performs heating and the vacuum device performs vacuum pumping at intervals or perform vacuum pumping continuously when the time for performing vacuum pumping of the vacuum device reaches preset time;

or the control unit is also used for controlling the heating device to perform heating work when the vacuumizing time of the vacuum device reaches the preset vacuumizing time;

or the control unit is further used for controlling the vacuum device to vacuumize when the heating time of the heating device reaches the preset heating time.

16. The cooking appliance of claim 15,

the preset time is 0-20min;

or, the preset vacuumizing time is 0-20min;

or the preset heating time is 0-20min.

17. The cooking appliance of claim 15,

when the control unit is further used for controlling the heating device to perform heating work when the vacuumizing time of the vacuum device reaches the preset vacuumizing time, the control unit further controls the vacuum device to continue vacuumizing in the process of controlling the heating device to perform heating work;

or when the control unit is further used for controlling the vacuum device to vacuumize when the time for heating the heating device reaches the preset heating time, the control unit further controls the heating device to continue heating in the process of controlling the vacuum device to vacuumize.

18. The cooking appliance according to any one of claims 12 to 17, wherein the control unit is further configured to obtain a preset heating rate, and control the heating device to perform the heating operation at intervals or continuously according to the preset heating rate and the temperature in the cooking cavity when the heating device is controlled to continue the heating operation.

19. The cooking appliance according to any one of claims 12 to 17, wherein the control unit is further configured to detect a pressure in the cooking cavity during cooking of the cooking appliance, obtain a preset pressure, and control the vacuum device to perform vacuum pumping at intervals or perform vacuum pumping continuously according to the preset pressure and the pressure in the cooking cavity, wherein the preset pressure is less than atmospheric pressure.

20. The cooking appliance of claim 19, wherein the preset pressure is determined according to a gelatinization temperature of the rice.

21. The cooking appliance of claim 19, wherein the predetermined pressure is 20kPa to 60kPa.

22. The cooking appliance of claim 12, wherein 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 when the cooking appliance is in the warm-boiling stage, wherein the second temperature value is greater than the first temperature value and less than or equal to an atmospheric boiling point.

23. 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 a cooking control method of the cooking appliance according to any one of claims 1 to 11.