CN110859487A - Vacuum cooking utensil and cooking method thereof - Google Patents
Vacuum cooking utensil and cooking method thereof Download PDFInfo
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- CN110859487A CN110859487A CN201810982403.9A CN201810982403A CN110859487A CN 110859487 A CN110859487 A CN 110859487A CN 201810982403 A CN201810982403 A CN 201810982403A CN 110859487 A CN110859487 A CN 110859487A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D27/00—Simultaneous control of variables covered by two or more of main groups G05D1/00 - G05D25/00
- G05D27/02—Simultaneous control of variables covered by two or more of main groups G05D1/00 - G05D25/00 characterised by the use of electric means
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Abstract
The invention discloses a vacuum cooking appliance and a cooking method thereof, wherein the vacuum cooking appliance comprises a pot body and a cover body, a cooking cavity formed between the pot body and the cover body, an air pressure regulator, an air pressure detector and a heater, and the method comprises the following steps: controlling the air pressure regulator to suck air from the cooking cavity to regulate the pressure of the cooking cavity in the cooking process; controlling an air pressure detector to detect the current pressure of the cooking cavity; identifying a target cooking stage where the vacuum cooking appliance is located according to the detected current pressure; and controlling and adjusting the heating power of the heater according to the target cooking stage. From this, through carrying out corresponding control to culinary art chamber pressure to produce the bubble before the gelatinization temperature of cooking the material is reached to the culinary art temperature, thereby can prevent effectively that the material gelatinization of culinary art from caking, make the culinary art eat the material thermally equivalent, simultaneously, carry out corresponding adjustment to the heating power of heater according to the change of cooking chamber pressure, in order to shorten the time of culinary art, improved user's experience degree greatly.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a cooking method of a vacuum cooking appliance and the vacuum cooking appliance.
Background
In the related art, in the process of heating a cooking food (e.g., rice) by a cooking appliance (e.g., an electromagnetic heating electric cooker), when the temperature is higher than a certain temperature value, the surface of the cooking food is easy to be pasted and cohered into lumps, which is not beneficial to upward transfer of heat and water, and especially in high-power large-volume cooking, the cooked food is easy to be half-cooked due to uneven heat transfer.
Generally, the cooking food can be slowly heated by reducing the working power of the heating component in the cooking appliance, so as to prevent the cooking food from pasting and caking. However, in the above manner, the cooking time is greatly prolonged, and the user experience is greatly influenced.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, a first objective of the present invention is to provide a cooking method of a vacuum cooking appliance, in which the pressure of a cooking cavity is correspondingly controlled to generate bubbles before the cooking temperature reaches the gelatinization temperature of the cooking food, so as to disturb the cooking food, thereby effectively preventing the gelatinization and agglomeration of the cooking food, forming a dense bubble channel, enhancing convection heat transfer, and enabling the cooking food to be uniformly heated, and meanwhile, the heating power of a heater is correspondingly adjusted according to the change of the pressure of the cooking cavity, so as to shorten the cooking time and greatly improve the user experience.
A second object of the present invention is to provide a vacuum cooking appliance.
A third object of the invention is to propose an electronic device.
A fourth object of the invention is to propose a non-transitory computer-readable storage medium.
In order to achieve the above object, a first embodiment of the present invention provides a cooking method of a vacuum cooking appliance, the vacuum cooking appliance includes a pot body and a cover body, a cooking cavity formed between the pot body and the cover body, an air pressure regulator disposed on the cover body or the pot body, an air pressure detector disposed on the cover body or the pot body, and a heater disposed in the pot body, the method includes the following steps: controlling the air pressure regulator to suck air from the cooking cavity to regulate the pressure of the cooking cavity during the cooking process; controlling the air pressure detector to detect the current pressure of the cooking cavity; identifying a target cooking stage in which the vacuum cooking appliance is located according to the detected current pressure; and controlling and adjusting the heating power of the heater according to the target cooking stage.
According to the cooking method of the vacuum cooking appliance, in the cooking process, the air pressure regulator is controlled to suck air from the cooking cavity to regulate the pressure of the cooking cavity, the air pressure detector is controlled to detect the current pressure of the cooking cavity, the target cooking stage where the vacuum cooking appliance is located is identified according to the detected current pressure, and the heating power of the heater is controlled to be regulated according to the target cooking stage. From this, through carrying out corresponding control to culinary art chamber pressure to produce the bubble before the gelatinization temperature of cooking the food material is reached in the culinary art temperature, carry out the disturbance to the culinary art food material, thereby can prevent effectively that the gelatinization of culinary art food material from caking, form dense bubble passageway, reinforce the convection current and conduct heat, make the culinary art food material thermally equivalent, simultaneously, carry out corresponding adjustment to the heating power of heater according to the change of culinary art chamber pressure, in order to shorten the time of culinary art, improved user's experience degree greatly.
In addition, the cooking method of the vacuum cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:
according to an embodiment of the present invention, the identifying a target cooking stage in which the vacuum cooking appliance is located according to the detected current pressure comprises: if the detected current pressure continuously decreases and is higher than a first preset air pressure value, identifying that the vacuum cooking appliance is in a first cooking stage; if the detected current pressure is continuously maintained within a preset first air pressure range, identifying that the vacuum cooking appliance is in a second cooking stage; wherein the first air pressure range comprises the first preset air pressure value; if the detected current pressure is gradually lower than a second preset air pressure value, identifying that the vacuum cooking appliance is in a third cooking stage; identifying that the vacuum cooking appliance is in a fourth cooking stage if the detected current pressure is higher than the second preset air pressure value.
According to an embodiment of the present invention, the controlling and adjusting the heating power of the heater according to the target cooking stage includes: controlling the heating power of the heater to be within a first power range if the target cooking stage is the first cooking stage or a fourth cooking stage; controlling the heating power of the heater to be in a second power range if the target cooking stage is the second cooking stage or a third cooking stage.
According to an embodiment of the present invention, the cooking method of the vacuum cooking appliance further includes: when the target cooking stage is the second cooking stage or a third cooking stage, the heating power of the heater is greater than that of the first cooking stage.
According to an embodiment of the present invention, the cooking method of the vacuum cooking appliance further includes: controlling the average heating power of the heater to be maximum in the second cooking stage and/or the third cooking stage.
According to an embodiment of the present invention, the cooking method of the vacuum cooking appliance further includes: controlling the air pressure regulator to stop exhausting air from the cooking cavity when the vacuum cooking appliance is identified to be in the fourth cooking stage.
In order to achieve the above object, a second aspect of the present invention provides a vacuum cooking appliance, including a pot body and a cover body, wherein a cooking cavity is formed between the pot body and the cover body; the air pressure regulator is used for regulating the pressure of the cooking cavity and is arranged on the cover body or the pot body; the air pressure detector is used for detecting the pressure of the cooking cavity and is arranged on the cover body or the pot body; the heater is used for heating the cooking cavity and arranged in the pot body; the controller is used for controlling the air pressure regulator to suck air from the cooking cavity to regulate the pressure in the cooking cavity, controlling the air pressure detector to detect the current pressure of the cooking cavity, identifying a target cooking stage where the vacuum cooking appliance is located according to the detected current pressure, and controlling and regulating the heating power of the heater according to the target cooking stage.
According to the vacuum cooking appliance provided by the embodiment of the invention, the controller controls the air pressure regulator to suck air from the cooking cavity to regulate the pressure of the cooking cavity, controls the air pressure detector to detect the current pressure of the cooking cavity, identifies the target cooking stage in which the vacuum cooking appliance is positioned according to the detected current pressure, and controls and regulates the heating power of the heater according to the target cooking stage. From this, through carrying out corresponding control to culinary art chamber pressure to produce the bubble before the gelatinization temperature of cooking the food material is reached in the culinary art temperature, carry out the disturbance to the culinary art food material, thereby can prevent effectively that the gelatinization of culinary art food material from caking, form dense bubble passageway, reinforce the convection current and conduct heat, make the culinary art food material thermally equivalent, simultaneously, carry out corresponding adjustment to the heating power of heater according to the change of culinary art chamber pressure, in order to shorten the time of culinary art, improved user's experience degree greatly.
In addition, the vacuum cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:
according to one embodiment of the invention, the controller identifies a target cooking stage in which the vacuum cooking appliance is located according to the detected current pressure, wherein the controller identifies that the vacuum cooking appliance is in a first cooking stage when the detected current pressure continuously decreases and is higher than a first preset air pressure value, and recognizing that the vacuum cooking appliance is in a second cooking stage when the detected current pressure is continuously maintained within a preset first air pressure range, and recognizing that the vacuum cooking appliance is in a third cooking stage when the detected current pressure gradually rises and is lower than a second preset air pressure value, and when the detected current pressure is higher than the second preset air pressure value, identifying that the vacuum cooking appliance is in a fourth cooking stage, wherein the first air pressure range comprises the first preset air pressure value.
According to an embodiment of the present invention, the controller controls the adjustment of the heating power of the heater according to the target cooking stage, wherein the controller controls the heating power of the heater to be in a first power range when the target cooking stage is the first cooking stage or the fourth cooking stage, and controls the heating power of the heater to be in a second power range when the target cooking stage is the second cooking stage or the third cooking stage.
According to an embodiment of the present invention, the controller is further configured to control the heating power of the heater to be greater than the heating power in the first cooking stage when the target cooking stage is the second cooking stage or the third cooking stage.
According to an embodiment of the invention, the controller is further configured to control the average heating power of the heater during the second cooking phase and/or the third cooking phase to be maximum.
According to an embodiment of the present invention, the controller is further configured to control the air pressure regulator to stop extracting air from the cooking cavity when the vacuum cooking appliance is identified to be in the fourth cooking stage.
To achieve the above object, a third embodiment of the present invention provides an electronic device, including a memory, a processor; wherein the processor executes a program corresponding to the executable program code by reading the executable program code stored in the memory, so as to implement the cooking method of the vacuum cooking appliance according to the embodiment of the first aspect of the present invention.
According to the electronic equipment provided by the embodiment of the invention, by executing the cooking method of the vacuum cooking appliance, bubbles are generated before the cooking temperature reaches the gelatinization temperature of the cooking food through correspondingly controlling the pressure of the cooking cavity, the cooking food is disturbed, so that the gelatinization and agglomeration of the cooking food can be effectively prevented, a dense bubble channel is formed, the convection heat transfer is enhanced, the cooking food is uniformly heated, meanwhile, the heating power of the heater is correspondingly adjusted according to the change of the pressure of the cooking cavity, the cooking time is shortened, and the user experience degree is greatly improved.
To achieve the above object, a fourth aspect of the present invention provides a non-transitory computer readable storage medium, which when executed by a processor, implements the cooking method of the vacuum cooking appliance set forth in the first aspect of the present invention.
According to the non-transitory computer readable storage medium of the embodiment of the invention, by executing the cooking method of the vacuum cooking appliance, the pressure of the cooking cavity is correspondingly controlled to generate bubbles before the cooking temperature reaches the gelatinization temperature of the cooking food, and the cooking food is disturbed, so that gelatinization and agglomeration of the cooking food can be effectively prevented, a dense bubble channel is formed, convection heat transfer is strengthened, the cooking food is uniformly heated, and meanwhile, the heating power of the heater is correspondingly adjusted according to the change of the pressure of the cooking cavity, so that the cooking time is shortened, and the experience of a user is greatly improved.
Drawings
Fig. 1 is a flowchart of a cooking method of a vacuum cooking appliance according to an embodiment of the present invention;
FIG. 2 is a schematic structural view of a vacuum cooking appliance according to one embodiment of the present invention;
FIG. 3 is a schematic structural view of a vacuum cooking appliance according to another embodiment of the present invention (the cover is in a closed position);
FIG. 4 is a schematic structural view of a vacuum cooking appliance according to another embodiment of the present invention (the cover is in an open position);
FIG. 5 is a schematic structural view of a vacuum cooking appliance according to yet another embodiment of the present invention (cover in closed position);
FIG. 6 is a schematic structural view of a vacuum cooking appliance according to yet another embodiment of the present invention (the cover is in an open position);
fig. 7 is a flowchart of a cooking method of the vacuum cooking appliance according to an embodiment of the present invention;
fig. 8 is a schematic diagram of pressure and temperature profiles within a vacuum cooking appliance during cooking in accordance with one 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 method of a vacuum cooking appliance, an electronic device, and a non-transitory computer-readable storage medium according to embodiments of the present invention are described below with reference to the accompanying drawings.
Fig. 1 is a flowchart of a cooking method of a vacuum cooking appliance according to an embodiment of the present invention.
In an embodiment of the present invention, as shown in fig. 2, a cooking appliance 1 according to an embodiment of the present invention may include a pot body 10, wherein the pot body 10 has an inner pot 20 therein, and the cooking appliance 1 may further include a cover 30, a switching device 40, a heater 50, an air pressure regulator 60, a controller 70, an air pressure detector 80, and a power supply device 90.
Wherein, the pot body 10 may further have a sealing member (not shown in the figures) for sealing the cover body 30 with the inner pot 20 when the cover body 30 is closed, and a cooking cavity may be formed between the inner pot 20 and the cover body 30; a switching device 40 is provided in the cover 30 for controlling whether the cooking chamber communicates with the outside, wherein the cooking chamber can communicate with the outside only when the switching device 40 is opened; the heater 50 may be disposed in the pot body 10, for example, may be disposed on the inner surface of the pot body 10, or may be disposed at the bottom of the inner pot 20, to cook food by heating the inner pot 20; air pressure regulator 60 may be disposed on lid 30 or pan body 10 for extracting air from the cooking cavity to reduce the pressure of the cooking cavity under the control of controller 70, wherein air pressure regulator 60 may include a vacuum pump; the air pressure detector 80 can be arranged on the cover body 30 or the pot body 10, can extend into the inner pot 20, and is used for detecting the current pressure in the cooking cavity in real time in the cooking process; the power supply device 90 is connected to the heater 50 and the controller 70, respectively, to supply power to the heater 50 and the controller 70, respectively.
It should be noted that, as shown in fig. 3-6, the cover 30 may be movably disposed on the front portion of the pot body 10, in addition to being movably disposed on the top portion of the pot body 10. Therefore, the cooking appliance 1 can be embedded into a cabinet of a kitchen, the space is saved, the kitchen can be placed simply, and the cooking appliance 1 can be integrated into the decoration style of modern cities.
As shown in fig. 3 and 4, in some examples, the cover 30 is pivotally connected to the front portion of the pot body 10, that is, the cover 30 is connected to the pot body 10 through a pivot shaft or a hinge, so that the cover 30 can pivot between an open position and a closed position, the cover 30 can be freely opened at a certain angle, wherein the maximum opening and closing angle of the cover 30 is ω, wherein ω is greater than or equal to 45 ° and less than or equal to 120 °, which avoids the situation that the inner pot 20 cannot be taken or placed due to too small maximum opening and closing angle, and also avoids the user operation from being influenced due to too large maximum opening and closing angle, thereby ensuring that the user has better use experience.
The rear side of lid 30 has sealing member (sealing washer 31), rotates when the lid 30 is connected in order to be connected with pot body 10 lock to the positive front side of pot body 10, and the sealing member encircles the front side opening of pot body 10 for the sealing member can be with lid 30 and pot body 10 sealing connection, and the relative position of pot body 10 and lid 30 can not change all the time, thereby makes the culinary art intracavity can keep airtight state, can not take place phenomenons such as gas leakage.
In other examples, as shown in fig. 5 and 6, cover 30 is linearly movably disposed at the front portion of pot 10, i.e. cover 30 can be moved in a linear direction in a push-pull manner relative to pot 10 to open or close cover 30, and when cover 30 is in the closed position, a closed cooking cavity is formed between cover 30 and casing 10.
Specifically, the lid 30 is provided with the moving member 32, the moving member 32 is connected to one side of the lid 30 towards the pot body 10, the moving member 32 extends along the front-back direction, the moving member 32 is suitable for being matched with the inner side wall of the pot body 10, so that the moving member 32 can drive the lid 30 to move relative to the shell 10 along the front-back direction, the inner pot 20 is supported on the moving member 32, the inner pot 20 can move along with the lid 30, and the inner pot 20 can be conveniently taken and placed. Specifically, after cooking ingredients (e.g., rice) are put in the cooking cavity, the soup in the cooking cavity is heated by the heater 50 to heat the cooking ingredients in the cooking cavity, so that the cooking ingredients become soft. When the temperature of the rice water reaches the boiling point, the phenomenon of boiling is generated in the cooking utensil 1, bubbles are generated in the rice water, and then the rice is disturbed under the action of the bubbles, so that the gelatinization is prevented from generating caking.
At present, in the process of cooking food (such as rice) by a cooking appliance (such as an electromagnetic heating electric cooker), when the temperature reaches a certain temperature value (such as more than 60 ℃), the surface of the cooking food is easy to be pasted and cohered into lumps, which is not beneficial to upward transfer of heat and water, and particularly in high-power large-amount cooking, the problem of entrainment of cooked food is very serious due to uneven heat transfer. In the related art, in order to prevent the surface of the bottom rice grains from being gelatinized too early, the heating component in the cooking appliance can be controlled to heat the cooking food slowly with low power, but the cooking time is long, and the user experience is greatly influenced.
It should be noted that boiling refers to a violent vaporization phenomenon occurring simultaneously in the liquid and on the surface of the liquid at a certain temperature, and the temperature of the liquid at the time of boiling is called as boiling point, wherein the boiling point of the liquid may be a temperature at which the saturated vapor pressure of the liquid is equal to the external pressure. Therefore, when the liquid in the cooking chamber boils, the saturated vapor pressure in the bubbles formed inside the liquid is equal to the pressure exerted by the outside world, namely: pv is the saturated vapor pressure of the bubbles formed inside the liquid at boiling, Pe is the liquid outside air pressure (i.e., the pressure value in the pot), σ is the surface tension of the bubbles formed inside the liquid at boiling, and R is the radius of the bubbles formed inside the liquid at boiling. Therefore, the boiling point of the liquid is related to the pressure applied from the outside, namely related to the pressure value Pe in the pot, when the pressure value Pe in the pot is increased, the boiling point of the liquid is also increased, and when the pressure value Pe in the pot is reduced, the boiling point of the liquid is also reduced.
In addition, the temperature distribution within the cooking chamber is not uniform during the cooking process. Since the heat output from the heater 50 in the cooking appliance is gradually transferred from the bottom to the top of the cooking material, the temperature of the cooking cavity assumes a layered state. Specifically, since the bottom of the cooking chamber is in direct contact with the heater, 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 cooked food is the lowest. In the embodiment of the invention, because the temperature in the cooking cavity is layered, the bottom of the cooking cavity reaches the boiling point firstly to generate bubbles, and the generated bubbles are used for stirring the cooked food. But since the temperatures of the middle and top portions are now lower than the bottom portion, the temperatures of the middle and top portions do not reach boiling points and the entire cooking chamber does not really go to boiling. In other words, the bubbles generated in the embodiment of the present invention are generated when the temperature of the bottom of the cooking cavity reaches the boiling point.
Therefore, in the embodiment of the present invention, during the cooking of the food material, the controller 50 can control the air pressure regulator 30 to extract the air in the cooking cavity, so as to make the pressure in the cooker lower than the atmospheric pressure value, i.e. to form a negative pressure in the cooker, and at the same time, reduce the boiling point of the rice water in the inner cooker 20, so as to reduce the boiling point of the rice water in the inner cooker 20 to the temperature at which the cooked food material does not start to be gelatinized or just starts to be gelatinized, at this time, the bubbles generated by the rice water (i.e. the boiling bubbles generated when the temperature of the bottom of the cooking cavity reaches the boiling point) are used to disturb the cooked food material, and the cooked food material can be effectively.
That is, in the cooking process, the pressure in the inner pot can be reduced, the boiling point in the inner pot can be reduced, so that the boiling point in the inner pot 20 is reduced to the temperature when the cooked food material does not start to be gelatinized or just starts to be gelatinized, the adhesion of the cooked food material caused by gelatinization is avoided, and the cooked food material is uniformly heated. However, in order to increase the cooking speed by controlling the heating power of the heater in the vacuum cooking apparatus, so as to ensure that the cooked food materials are not adhered, the invention provides a cooking method of the vacuum cooking apparatus, as shown in fig. 1, the cooking method of the vacuum cooking apparatus according to the embodiment of the invention may include the following steps:
and S1, controlling the air pressure regulator to suck air from the cooking cavity to regulate the pressure of the cooking cavity in the cooking process.
Specifically, the gas pressure regulator may include a vacuum pump, and the vacuum pump in the gas pressure regulator may be controlled to operate during the cooking process to pump gas in the cooking cavity through the vacuum pump, thereby regulating the pressure of the cooking cavity.
And S2, controlling the air pressure detector to detect the current pressure of the cooking cavity.
In the cooking process, the pressure of the cooking cavity can be detected in real time through the air pressure detector, so that the change condition of the pressure of the cooking cavity can be known in real time.
And S3, identifying the target cooking stage of the vacuum cooking appliance according to the detected current pressure.
In the cooking temperature rise process, according to the detected change condition of the pressure of the cooking cavity, the temperature rise stage and the boiling stage in the cooking process can be divided into different cooking stages, so that the corresponding cooking stage, namely the target cooking stage, where the vacuum cooking appliance is located can be identified according to the pressure range where the current pressure of the cooking cavity is located.
As a possible implementation manner, the temperature-raising stage and the boiling stage in the cooking process can be divided into four cooking stages, namely a first cooking stage, a second cooking stage, a third cooking stage and a fourth cooking stage, according to the detected current pressure of the cooking cavity, and therefore, the embodiment of the present invention provides a method for identifying the target cooking stage where the vacuum cooking appliance is located according to the detected current pressure, as shown in fig. 7, the method may include the following steps:
s301, if the detected current pressure is continuously reduced and is higher than a first preset air pressure value, the vacuum cooking appliance is identified to be in a first cooking stage.
Specifically, during the cooking process, as shown in fig. 8, during the time period t1 (at the early stage of heating), no water vapor is generated in the inner pot or little water vapor is generated, at this time, the air pressure regulator can be controlled to rapidly extract the air in the cooking cavity, so that the pressure in the cooking cavity is rapidly reduced to the first preset air pressure value (the lowest pressure value p1), and the boiling point in the inner pot is greatly reduced, so that the boiling point in the inner pot is reduced to the temperature when the cooked food material does not start to be gelatinized or just starts to be gelatinized. The first preset air pressure value can be calibrated according to the gelatinization temperature of the cooked food material. That is, when the vacuum cooking appliance is in the first cooking stage, the air pressure regulator needs to be controlled to rapidly extract the air in the cooking cavity, so that the pressure in the cooking cavity is rapidly reduced to the first preset air pressure value.
And S302, if the detected current pressure is continuously maintained within the preset first air pressure range, identifying that the vacuum cooking appliance is in a second cooking stage. Wherein the first air pressure range comprises a first preset air pressure value.
As shown in fig. 8, during the time period t2, the pressure in the cooking cavity reaches the first preset pressure value, i.e. the pressure required for maintaining low-temperature boiling, and at this time, the pressure in the cooking cavity can be adjusted by the pressure regulator to maintain the preset first pressure range, i.e. the maintaining stage (the pressure in the cooking cavity can fluctuate slightly above and below the first preset pressure value, the fluctuation range is ± 10kpa), so that the rice water can be brought to boiling quickly. That is, when the vacuum cooking appliance is in the second cooking stage, the pressure of the cooking cavity needs to be maintained in a range with small fluctuation of the air pressure, i.e. the preset first air pressure range, by the air pressure regulator.
And S303, if the detected current pressure is gradually increased and is lower than a second preset air pressure value, identifying that the vacuum cooking appliance is in a third cooking stage.
As shown in fig. 8, during the time period t3, steam begins to be generated in the inner pot, and the pressure in the inner pot begins to rise until the pressure rises to a second preset pressure value (normal pressure or higher), at which time the inner pot is already in the initial boiling state. Therefore, when the air pressure of the cooking cavity is gradually increased to a certain air pressure value, the vacuum cooking appliance can be judged to be in the third cooking stage at the moment.
And S304, if the detected current pressure is higher than a second preset air pressure value, identifying that the vacuum cooking appliance is in a fourth cooking stage.
As shown in fig. 8, during time t3, the pot is in a boiling phase, wherein the pressure in the cooking chamber returns to atmospheric pressure or above. Therefore, when the pressure in the cooker is detected to be the normal pressure or higher than the normal pressure, the vacuum cooking appliance can be judged to be in the fourth cooking stage.
And S4, controlling and adjusting the heating power of the heater according to the target cooking stage.
Specifically, in the cooking process, gas in the cooking cavity is extracted through the gas pressure regulator to regulate the pressure of the cooking cavity, the pressure of the cooking cavity is detected in real time through the gas pressure detector, the current cooking stage, namely a target cooking stage, of the vacuum cooking appliance is identified according to the change of the pressure of the cooking cavity, and the heating power of the heater is correspondingly regulated according to the target cooking stage.
From this, carry out corresponding control through the pressure to the culinary art chamber to produce the bubble before the gelatinization temperature of cooking the material is reached to the culinary art temperature, in order to carry out the disturbance to the culinary art material, thereby prevented effectively that the gelatinization of culinary art material from caking, form dense bubble passageway, reinforce convection heat transfer, make the culinary art material thermally equivalent, simultaneously, carry out corresponding adjustment to the heating power of heater according to the change of cooking chamber pressure, in order to shorten the time of culinary art, improved user's experience degree greatly.
According to one embodiment of the invention, the control of adjusting the heating power of the heater according to the target cooking stage comprises: controlling the heating power of the heater to be within a first power range if the target cooking stage is the first cooking stage or the fourth cooking stage; controlling the heating power of the heater to be in a second power range if the target cooking stage is the second cooking stage or the third cooking stage.
According to an embodiment of the present invention, when the target cooking stage is the second cooking stage or the third cooking stage, the heating power of the heater is controlled to be greater than that of the first cooking stage.
According to an embodiment of the invention, the average heating power of the heater is controlled to be maximum during the second cooking phase and/or the third cooking phase.
According to one embodiment of the invention, the air pressure regulator is controlled to stop extracting air from the cooking cavity when the vacuum cooking appliance is identified to be in the fourth cooking stage.
Specifically, during the cooking process, when the vacuum cooking appliance is identified to be in the first cooking stage, which indicates that the pressure in the cooking cavity has not decreased to the air pressure value (the first preset air pressure value) required by the low-temperature boiling in the pan at the beginning of the current heating in the pan, the heating power of the heater can be controlled to be in a smaller power range, i.e. the first power range, so as to prevent the cooked food at the bottom of the inner pan from being gelatinized and agglomerated, and causing uneven heating. Wherein the average heating power of the heater in the first cooking stage can be controlled
In a smaller power range, e.g. the average heating power of the heater during the first cooking stage
The power is controlled to be 300-1200W.
When the vacuum cooking appliance is identified to be in the second cooking stage, the maintenance stage that the pressure of the cooking cavity reaches the lowest pressure value is described (in the maintenance stage, the variation range of the pressure of the cooking cavity can be +/-10 kpa), the current pressure of the cooking cavity can meet the requirement of maintaining the air pressure value required by low-temperature boiling, and bubbles generated by rice water can disturb the cooked food materials, so that rice grains are effectively prevented from being gelatinized and caked, therefore, the heating power of the heater can be increased, the heating power of the heater is in a larger power range, namely, the second power range, the cooking time is shortened, and the cooking is fastThe cooking ingredients are quickly cooked. Wherein the average heating power of the heater in the second cooking stage can be controlled
Over a larger power range, e.g. the average heating power of the heater during the second cooking stage
The amount of the catalyst is controlled to be between 600 and 2200W,
when the vacuum cooking appliance is identified to be in the third cooking stage, the steam begins to be generated in the inner pot, the inner pot is in the initial boiling stage, and the bubbles generated by the rice water can disturb the cooked food, so that the cooked food is effectively prevented from being pasted and agglomerated, therefore, the heating power of the heater can be controlled to be in a larger power range, namely the third power range, so that the cooking time is shortened, and the cooked food is quickly cooked. Wherein the average heating power of the heater in the third cooking stage can be controlled
In a larger power range, for example, the average heating power of the heater in the third cooking stage
Controlling the average heating power of the heater in the third cooking stage to be between 600 and 2200W
Approximate average heating power of the heater in the second cooking stage
When the vacuum cooking utensil is identified to be in the fourth cooking stage, the cooking cavity pressure is returned to the normal pressure or higher than the normal pressureAnd when the pressure is higher than the preset pressure, the air pressure regulator is controlled to stop extracting the air in the cooking cavity, and the heating power of the heater is controlled to be in a smaller power range, namely a fourth power range, so that rice and water are prevented from overflowing due to high fire power, and the rice and water can be stewed with low fire. Wherein the average heating power of the heater in the fourth cooking stage can be controlled
In a smaller power range, for example, the average heating power of the heater in the fourth cooking stage
The power is controlled to be 300-1200W.
From this, at the culinary art in-process, extract the pressure in the gaseous interior pot of with the adjustment of culinary art intracavity through the atmospheric pressure regulator, so that the boiling point of culinary art intracavity reduces, thereby bubble production before reaching culinary art and eating material gelatinization temperature, in order to eat the material disturbance to the culinary art, prevent to cook and eat the material gelatinization caking, form intensive bubble passageway, reinforce convection heat transfer, make the culinary art eat material thermally equivalent, and simultaneously, carry out corresponding adjustment according to the real-time heating power to the heater of culinary art chamber atmospheric pressure value, in order to shorten the culinary art time at the at utmost, cook the culinary art material fast, user's experience degree has been improved greatly.
In summary, according to the cooking method of the vacuum cooking appliance in the embodiment of the invention, during the cooking process, the air pressure regulator is controlled to draw air from the cooking cavity to regulate the pressure of the cooking cavity, the air pressure detector is controlled to detect the current pressure of the cooking cavity, the target cooking stage where the vacuum cooking appliance is located is identified according to the detected current pressure, and the heating power of the heater is controlled to be regulated according to the target cooking stage. From this, through carrying out corresponding control to culinary art chamber pressure to produce the bubble before the gelatinization temperature of cooking the food material is reached in the culinary art temperature, carry out the disturbance to the culinary art food material, thereby can prevent effectively that the gelatinization of culinary art food material from caking, form dense bubble passageway, reinforce the convection current and conduct heat, make the culinary art food material thermally equivalent, simultaneously, carry out corresponding adjustment to the heating power of heater according to the change of culinary art chamber pressure, in order to shorten the time of culinary art, improved user's experience degree greatly.
The vacuum cooking appliance of the embodiment of the present invention will be described in detail below.
As shown in fig. 2, the cooking appliance 1 according to the embodiment of the present invention may include a pot 10, a cover 30, a heater 50, an air pressure regulator 60, a controller 70, and an air pressure detector 80.
Wherein a cooking cavity is formed between the pot body and the cover body; the air pressure regulator 60 is arranged on the cover body 30 or the pot body 10 and is used for regulating the pressure of the cooking cavity; the air pressure detector 80 is arranged on the cover body 30 or the pot body 10 and is used for detecting the pressure of the cooking cavity; the heater 50 is arranged in the pot body 10 and used for heating the cooking cavity; the controller 70 is used for controlling the air pressure regulator to suck air from the cooking cavity to regulate the pressure of the cooking cavity, controlling the air pressure detector to detect the current pressure of the cooking cavity, identifying a target cooking stage where the vacuum cooking appliance is positioned according to the detected current pressure, and controlling and regulating the heating power of the heater according to the target cooking stage during the cooking process.
According to one embodiment of the present invention, the controller 70, based on the detected current pressure, identifies the target cooking stage in which the vacuum cooking appliance is located, wherein the controller 70 identifies that the vacuum cooking appliance is in the first cooking stage when the detected current pressure continuously decreases and is higher than the first preset air pressure value, and recognizing that the vacuum cooking appliance is in a second cooking stage when the detected current pressure is continuously maintained within a preset first air pressure range, and recognizing that the vacuum cooking appliance is in a third cooking stage when the detected current pressure gradually rises and is lower than a second preset air pressure value, and when the detected current pressure is higher than the second preset air pressure value, identifying that the vacuum cooking appliance is in a fourth cooking stage, wherein the first air pressure range comprises the first preset air pressure value.
According to an embodiment of the present invention, the controller 70 controls the adjustment of the heating power of the heater 50 according to a target cooking stage, wherein the controller 70 controls the heating power of the heater 50 to be in a first power range when the target cooking stage is the first cooking stage or the fourth cooking stage, and controls the heating power of the heater 50 to be in a second power range when the target cooking stage is the second cooking stage or the third cooking stage.
According to an embodiment of the present invention, the controller 70 is further configured to control the heating power of the heater 50 to be greater than that of the first cooking stage when the target cooking stage is the second cooking stage or the third cooking stage.
According to an embodiment of the present invention, the controller 70 is further configured to control the average heating power of the heater 50 to be maximum in the second cooking stage and/or the third cooking stage.
According to an embodiment of the present invention, the controller 70 is further configured to control the air pressure regulator 60 to stop the air suction from the inner pot 20 when the vacuum cooking appliance is identified to be in the fourth cooking stage.
It should be noted that, for details of the vacuum cooking appliance according to the embodiment of the present invention, please refer to details of the cooking method of the vacuum cooking appliance according to the embodiment of the present invention, and detailed descriptions thereof are omitted.
According to the vacuum cooking appliance provided by the embodiment of the invention, the controller controls the air pressure regulator to suck air from the cooking cavity to regulate the pressure of the cooking cavity, controls the air pressure detector to detect the current pressure of the cooking cavity, identifies the target cooking stage in which the vacuum cooking appliance is positioned according to the detected current pressure, and controls and regulates the heating power of the heater according to the target cooking stage. From this, through carrying out corresponding control to culinary art chamber pressure to produce the bubble before the gelatinization temperature of cooking the food material is reached in the culinary art temperature, carry out the disturbance to the culinary art food material, thereby can prevent effectively that the gelatinization of culinary art food material from caking, form dense bubble passageway, reinforce the convection current and conduct heat, make the culinary art food material thermally equivalent, simultaneously, carry out corresponding adjustment to the heating power of heater according to the change of culinary art chamber pressure, in order to shorten the time of culinary art, improved user's experience degree greatly.
In addition, an embodiment of the present invention further provides an electronic device, which includes a memory and a processor, wherein the processor runs a program corresponding to an executable program code by reading the executable program code stored in the memory, so as to implement the cooking method of the vacuum cooking appliance.
According to the electronic equipment provided by the embodiment of the invention, by executing the cooking method of the vacuum cooking appliance, bubbles are generated before the cooking temperature reaches the gelatinization temperature of the cooking food through correspondingly controlling the pressure of the cooking cavity, the cooking food is disturbed, so that the gelatinization and agglomeration of the cooking food can be effectively prevented, a dense bubble channel is formed, the convection heat transfer is enhanced, the cooking food is uniformly heated, meanwhile, the heating power of the heater is correspondingly adjusted according to the change of the pressure of the cooking cavity, the cooking time is shortened, and the user experience degree is greatly improved.
Furthermore, an embodiment of the present invention also proposes a non-transitory computer-readable storage medium, which when executed by a processor, implements the cooking method of the above-described vacuum cooking appliance.
According to the non-transitory computer readable storage medium of the embodiment of the invention, by executing the cooking method of the vacuum cooking appliance, the pressure of the cooking cavity is correspondingly controlled to generate bubbles before the cooking temperature reaches the gelatinization temperature of the cooking food, and the cooking food is disturbed, so that gelatinization and agglomeration of the cooking food can be effectively prevented, a dense bubble channel is formed, convection heat transfer is strengthened, the cooking food is uniformly heated, and meanwhile, the heating power of the heater is correspondingly adjusted according to the change of the pressure of the cooking cavity, so that the cooking time is shortened, and the experience of a user is greatly improved.
It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.
In addition, in the description of the present invention, the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element referred to must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, should not be construed as limiting the present invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (14)
1. A cooking method of a vacuum cooking appliance, the vacuum cooking appliance including a pot body and a cover body, a cooking cavity formed between the pot body and the cover body, an air pressure regulator provided on the cover body or the pot body, an air pressure detector provided on the cover body or the pot body, and a heater provided in the pot body, the method comprising the steps of:
controlling the air pressure regulator to suck air from the cooking cavity to regulate the pressure of the cooking cavity during the cooking process;
controlling the air pressure detector to detect the current pressure of the cooking cavity;
identifying a target cooking stage in which the vacuum cooking appliance is located according to the detected current pressure;
and controlling and adjusting the heating power of the heater according to the target cooking stage.
2. The cooking method of the vacuum cooking appliance according to claim 1, wherein the identifying a target cooking stage in which the vacuum cooking appliance is located according to the detected current pressure comprises:
if the detected current pressure continuously decreases and is higher than a first preset air pressure value, identifying that the vacuum cooking appliance is in a first cooking stage;
if the detected current pressure is continuously maintained within a preset first air pressure range, identifying that the vacuum cooking appliance is in a second cooking stage; wherein the first air pressure range comprises the first preset air pressure value;
if the detected current pressure gradually rises and is lower than a second preset air pressure value, identifying that the vacuum cooking appliance is in a third cooking stage;
identifying that the vacuum cooking appliance is in a fourth cooking stage if the detected current pressure is higher than the second preset air pressure value.
3. The cooking method of the vacuum cooking appliance according to claim 2, wherein the controlling and adjusting the heating power of the heater according to the target cooking stage comprises:
controlling the heating power of the heater to be within a first power range if the target cooking stage is the first cooking stage or a fourth cooking stage;
controlling the heating power of the heater to be in a second power range if the target cooking stage is the second cooking stage or a third cooking stage.
4. The cooking method of the vacuum cooking appliance according to claim 3, further comprising:
when the target cooking stage is the second cooking stage or the third cooking stage, controlling the heating power of the heater to be larger than that of the first cooking stage.
5. The cooking method of the vacuum cooking appliance according to claim 3, further comprising:
controlling the average heating power of the heater to be maximum in the second cooking stage and/or the third cooking stage.
6. The cooking method of the vacuum cooking appliance according to claim 2, further comprising:
controlling the air pressure regulator to stop exhausting air from the cooking cavity when the vacuum cooking appliance is identified to be in the fourth cooking stage.
7. A vacuum cooking appliance, comprising:
the cooking pot comprises a pot body and a cover body, wherein a cooking cavity is formed between the pot body and the cover body;
the air pressure regulator is used for regulating the pressure of the cooking cavity and is arranged on the cover body or the pot body;
the air pressure detector is used for detecting the pressure of the cooking cavity and is arranged on the cover body or the pot body;
the heater is used for heating the cooking cavity and arranged in the pot body;
the controller is used for controlling the air pressure regulator to suck air from the cooking cavity to regulate the pressure in the cooking cavity, controlling the air pressure detector to detect the current pressure of the cooking cavity, identifying a target cooking stage where the vacuum cooking appliance is located according to the detected current pressure, and controlling and regulating the heating power of the heater according to the target cooking stage.
8. The vacuum cooking appliance of claim 7, wherein the controller identifies a target cooking stage in which the vacuum cooking appliance is located based on the detected current pressure, wherein the controller identifies that the vacuum cooking appliance is in a first cooking stage when the detected current pressure continues to decrease and is higher than a first preset air pressure value, identifies that the vacuum cooking appliance is in a second cooking stage when the detected current pressure continues to remain within a preset first air pressure range, identifies that the vacuum cooking appliance is in a third cooking stage when the detected current pressure gradually increases and is lower than a second preset air pressure value, and identifies that the vacuum cooking appliance is in a fourth cooking stage when the detected current pressure is higher than the second preset air pressure value, wherein the first air pressure range includes the first preset air pressure value.
9. The vacuum cooking appliance of claim 8, wherein the controller controls the adjustment of the heating power of the heater according to the target cooking phase, wherein the controller controls the heating power of the heater to be in a first power range when the target cooking phase is the first cooking phase or a fourth cooking phase, and controls the heating power of the heater to be in a second power range when the target cooking phase is the second cooking phase or a third cooking phase.
10. The vacuum cooking appliance of claim 9, wherein the controller is further configured to control the heater to have a heating power greater than the heating power of the first cooking stage when the target cooking stage is the second cooking stage or a third cooking stage.
11. The vacuum cooking appliance of claim 9, wherein the controller is further configured to control the average heating power of the heater to be at a maximum during the second cooking phase and/or the third cooking phase.
12. The vacuum cooking appliance of claim 8, wherein the controller is further configured to control the air pressure regulator to stop drawing air from within the cooking cavity upon identifying that the vacuum cooking appliance is in the fourth cooking stage.
13. An electronic device comprising a memory, a processor;
wherein the processor executes a program corresponding to the executable program code by reading the executable program code stored in the memory for implementing the cooking method of the vacuum cooking appliance according to any one of claims 1 to 6.
14. A non-transitory computer-readable storage medium having stored thereon a computer program, wherein the program, when executed by a processor, implements a cooking method of the vacuum cooking appliance according to any one of claims 1 to 6.
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| CN110859487B (en) | 2023-04-07 |
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