CN110967988A

CN110967988A - Cooking appliance and control method and device thereof

Info

Publication number: CN110967988A
Application number: CN201811155641.9A
Authority: CN
Inventors: 程志喜; 杨云; 卢均山; 吕伟刚; 张永刚
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2018-09-30
Filing date: 2018-09-30
Publication date: 2020-04-07

Abstract

The invention discloses a cooking appliance and a control method and device thereof, wherein the method comprises the following steps: and after the cooking task is started, performing at least one time of negative pressure boiling cooking on the food materials in the cooking cavity. According to the cooking appliance and the control method and device of the cooking appliance, disclosed by the invention, the food in the cooking cavity can be boiled at the boiling point temperature lower than the normal pressure, so that the food and the cooking liquor are promoted to roll, the nutrients are fully fused, and the flavor and the taste are effectively improved.

Description

Cooking appliance and control method and device thereof

Technical Field

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

Background

In the process of cooking food, a part of food materials are sensitive to temperature, so that nutrition is easily damaged at an overhigh temperature, the food materials cannot be boiled at a low temperature under normal pressure, the nutrient components of the food materials are difficult to dissolve out, flavor substances are generated due to poor mixing, and the synthesis and absorption of the nutrient substances are influenced.

In addition, in the cooking process of the food materials, the pressure inside and outside the food materials is balanced under normal pressure, the seasoning of the cooking liquor is difficult to permeate into the interior of the food materials, so that the food materials are not tasty enough in cooking, and the flavor substances in the interior of the food materials are difficult to diffuse into the cooking liquor, so that the cooking liquor is light and tasteless, and the flavor and the mouthfeel are 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 control method for a cooking device, which can cause the food material in the cooking cavity to boil at a temperature lower than the boiling point of the food material under normal pressure, so as to promote the food material and the soup to roll, so that the nutrients are fully fused, and the flavor and taste are effectively improved.

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

A third object of the present invention is to propose a cooking appliance.

A fourth object of the invention is to propose an electronic device.

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

In order to achieve the above object, a first embodiment of the present invention provides a method for controlling a cooking appliance, including: and after the cooking task is started, performing at least one time of negative pressure boiling cooking on the food materials in the cooking cavity.

According to an embodiment of the invention, the at least one negative pressure boiling cooking of the food material in the cooking cavity comprises: extracting air from the cooking cavity, controlling the air pressure value in the cooker to fall and maintaining the air pressure value at a preset target negative pressure value, wherein the target negative pressure value is smaller than the air pressure value outside the cooker; and heating the food materials, and controlling the temperature in the pot to rise to be equal to or more than the boiling point temperature corresponding to the target negative pressure value and be within the set range of the boiling point temperature corresponding to the target negative pressure value.

According to an embodiment of the invention, the at least one negative pressure boiling cooking of the food material in the cooking cavity comprises: heating the food materials, controlling the temperature in the pot to rise and maintaining the temperature at a preset target temperature, wherein the target temperature is less than the boiling point temperature corresponding to the pressure value outside the pot; and exhausting the cooking cavity, and controlling the pressure value in the pot to be reduced to be equal to or less than the pressure value corresponding to the target temperature serving as the boiling point temperature and be positioned in the set range of the pressure value corresponding to the target temperature serving as the boiling point temperature.

According to an embodiment of the invention, the at least one negative pressure boiling cooking of the food material in the cooking cavity comprises: exhausting air from the cooking cavity and heating the food material; and controlling the pressure value in the pot to fall and approach to a preset target negative pressure value, and controlling the temperature in the pot to rise to be equal to or higher than the boiling point temperature corresponding to the target negative pressure value and be within a set range of the boiling point temperature corresponding to the target negative pressure value.

According to an embodiment of the invention, the at least one negative pressure boiling cooking of the food material in the cooking cavity comprises: and alternately carrying out at least one time of the negative pressure boiling cooking and the normal pressure cooking on the food material.

According to an embodiment of the present invention, after at least one negative pressure boiling cooking of the food material in the cooking cavity, the method further includes: and performing positive pressure cooking on the food material.

According to the control method of the cooking appliance, after the cooking task is started, the food in the cooking cavity can be subjected to at least one time of negative pressure boiling cooking, so that the food in the cooking cavity is boiled at the boiling temperature lower than the normal pressure, the food and the soup are enabled to roll, the nutrients are fully fused, and the flavor and the taste are effectively improved.

In order to achieve the above object, a second aspect of the present invention provides a control device for a cooking appliance, including: and the cooking module is used for carrying out at least one time of negative pressure boiling cooking on the food materials in the cooking cavity after the cooking task is started.

According to an embodiment of the present invention, the cooking module is specifically configured to: extracting air from the cooking cavity, controlling the air pressure value in the cooker to fall and maintaining the air pressure value at a preset target negative pressure value, wherein the target negative pressure value is smaller than the air pressure value outside the cooker; and heating the food materials, and controlling the temperature in the pot to rise to be equal to or more than the boiling point temperature corresponding to the target negative pressure value and be within the set range of the boiling point temperature corresponding to the target negative pressure value.

According to an embodiment of the present invention, the cooking module is specifically configured to: heating the food materials, controlling the temperature in the pot to rise and maintaining the temperature at a preset target temperature, wherein the target temperature is less than the boiling point temperature corresponding to the pressure value outside the pot; and exhausting the cooking cavity, and controlling the pressure value in the pot to be reduced to be equal to or less than the pressure value corresponding to the target temperature serving as the boiling point temperature and be positioned in the set range of the pressure value corresponding to the target temperature serving as the boiling point temperature.

According to an embodiment of the present invention, the cooking module is specifically configured to: exhausting air from the cooking cavity and heating the food material; and controlling the pressure value in the pot to fall and approach to a preset target negative pressure value, and controlling the temperature in the pot to rise to be equal to or higher than the boiling point temperature corresponding to the target negative pressure value and be within a set range of the boiling point temperature corresponding to the target negative pressure value.

According to an embodiment of the present invention, the cooking module is specifically configured to: and alternately carrying out at least one time of the negative pressure boiling cooking and the normal pressure cooking on the food material.

According to an embodiment of the invention, the cooking module is further configured to: and after the food materials in the cooking cavity are subjected to at least one negative pressure boiling cooking, performing positive pressure cooking on the food materials.

According to the control device of the cooking appliance, after the cooking task is started, the cooking module can perform at least one time of negative pressure boiling cooking on the food in the cooking cavity, so that the food in the cooking cavity is boiled at the boiling temperature lower than the normal pressure, the food and the soup are enabled to roll, the nutrients are fully fused, and the flavor and the taste are effectively improved.

In order to achieve the above object, a third embodiment of the present invention provides a cooking appliance, which includes the above control device of the cooking appliance.

According to the cooking appliance disclosed by the embodiment of the invention, the control device of the cooking appliance enables the food in the cooking cavity to be boiled at the boiling point temperature lower than the normal pressure, so that the food and the cooking liquor are enabled to be rolled, the nutrient substances are fully fused, and the flavor and the taste are effectively improved.

To achieve the above object, a fourth aspect of the present invention provides an electronic device, including: the control method of the cooking appliance comprises a memory, a processor and a computer program which is stored on the memory and can run on the processor, wherein when the processor executes the program, the control method of the cooking appliance is realized.

According to the electronic equipment provided by the embodiment of the invention, by executing the control method of the cooking appliance, the food in the cooking cavity is boiled at the boiling temperature lower than the normal pressure, so that the food and the cooking liquor are promoted to roll, the nutrient substances are fully fused, and the flavor and the taste are effectively improved.

In order to achieve the above object, a fifth embodiment of the present invention provides a non-transitory computer-readable storage medium, on which a computer program is stored, and the computer program, when executed by a processor, implements the above control method of the cooking appliance.

According to the non-transitory computer readable storage medium of the embodiment of the invention, by executing the control method of the cooking appliance, the food in the cooking cavity is boiled at the temperature lower than the boiling point of the food under normal pressure, so that the food and the soup are enabled to roll, the nutrients are fully fused, and the flavor and the mouthfeel are effectively improved.

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

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

fig. 2 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention;

FIG. 3 is a schematic temperature and pressure control diagram of a cooking process according to a first embodiment of the present invention;

FIG. 4 is a schematic diagram of temperature and pressure control of a cooking process according to a second embodiment of the present invention;

FIG. 5 is a schematic temperature and pressure control diagram of a cooking process according to a third embodiment of the present invention;

FIG. 6 is a schematic temperature and pressure control diagram of a cooking process according to a fourth embodiment of the present invention;

FIG. 7 is a schematic diagram of temperature and pressure control of a cooking process according to a fifth embodiment of the present invention;

fig. 8 is a block schematic diagram of a control apparatus of a cooking appliance according to an embodiment of the present invention.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.

Before describing the cooking appliance, the control method and the control device of the cooking appliance according to the embodiment of the invention, the cooking appliance according to the embodiment of the invention and the cooking principle are briefly described.

As shown in fig. 1, the cooking appliance mainly includes: the cooking utensil comprises a cooking utensil body 1, a cooking utensil pot container 2 (which can form a closed cooking cavity after being matched with a pot cover), an air extracting device 3, a control device 4 and a heating device 5.

According to common physical knowledge, the boiling point, i.e. the saturated vapour pressure of a liquid, is equal to the temperature of the external pressure. When the liquid boils, the saturated vapor pressure in the bubbles formed inside it is equal to the pressure imparted by the outside world, i.e.:

Pv＝Pe+2σ/R，

where Pv is the bubble internal saturation pressure, Pe is the liquid external air pressure, σ is the bubble surface tension, and R is the bubble radius.

Here, the higher the atmospheric pressure, the higher the boiling point, and the lower the atmospheric pressure, the lower the boiling point; the relationship between the pressure in the pot and the boiling point temperature under the negative pressure state is shown in Table 1.

TABLE 1

Boiling point comparison table of water under different pressure states

Temperature of	Pressure Pa	mbar	Temperature of	Pressure Pa	mbar	Temperature of	Pressure Pa	mbar
									2	705.3	7.053	35	5623.5	56.235	68	28557.7	285.577
3	758.6	7.586	36	5940.8	59.408	69	29824.2	298.242
									4	813.3	8.133	37	5275.5	52.755	70	31157.4	311.574
5	871.9	8.719	38	6619.5	66.195	71	32517.3	325.173
									6	934.6	9.346	39	6991.4	69.914	72	36943.9	369.439
7	1001.3	10.013	40	7375.4	73.754	73	35423.8	354.238
									8	1073.2	10.732	41	7778	77.78	74	36957	369.57
9	1147.9	11.479	42	8199.3	81.993	75	38543.5	385.435
									10	1227.9	12.279	43	8639.3	86.393	76	40183.4	401.834
11	1311.9	13.119	44	9100.6	91.006	77	41876.6	418.766
									12	1402.6	14.026	45	9583.2	95.832	78	43636.4	436.3664
13	1497.2	14.972	46	10085.8	100.858	79	45462.9	454.629
									14	1598.5	15.985	47	10612.5	106.125	80	47342.8	473.428
15	1705.2	17.052	48	11160.4	111.604	81	49289.3	492.893
									16	1817.2	18.172	49	11735	117.35	82	51315.8	513.158
17	1937.2	19.372	50	12333.7	123.337	83	53408.9	534.089
									18	2063.8	20.638	51	12958.9	129.589	84	55568.8	555.688
19	2197.2	21.972	52	13612.2	136.122	85	57808.6	578.086
									20	2328.5	23.285	53	14292.2	142.922	86	60115.1	601.151
21	2486.5	24.865	54	14998.8	149.988	87	62488.2	624.882
									22	2543.8	26.438	55	15732	157.32	88	64941.3	649.413
23	2809.1	28.091	56	16505.3	165.053	89	67474.5	674.745
									24	2983.8	29.838	57	17305.2	173.052	90	70110.9	701.109
25	3167.7	31.677	58	18145.2	181.452	91	72807.4	728.074
									26	3361	33.61	59	19011.8	190.118	92	75593.8	755.938
27	3565	35.65	60	19918.4	199.184	93	78473.5	784.735
									28	3779.7	37.797	61	20851.6	208.516	94	81446.7	814.467
29	4005	40.05	62	21838.2	218.382	95	84513.1	8445.131
									30	4242.3	42.423	63	22851.5	228.515	96	87672.8	876.728
31	4492.9	44.929	64	23904.7	239.047	97	90939.2	909.392
									32	4754.3	47.543	65	24998	249.98	98	94298.9	942.989
33	5030.3	50.303	66	26144.5	261.445	99	97752	977.52
									34	5319.6	53.196	67	27331.1	273.311	100	101325	1013.25

By utilizing the principle, the target negative pressure value in the pot of the cooking appliance is reduced, the temperature of food materials in the pot is matched with corresponding pressure, the boiling temperature is lower than the normal-pressure boiling point, and the food materials are boiled and cooked at the temperature without destroying the nutrition of the food materials, so that the damage of the nutrition of the food materials caused by overhigh temperature is reduced, for example, the storage rate of vitamins is greatly reduced after the temperature exceeds 80 ℃, and the nutrition is lost; when the food rich in vitamin nutrition is cooked, if the temperature of the food rich in vitamin nutrition can be controlled below the nutrition destruction temperature, the vitamin nutrition can be greatly reserved, the food can be fully stirred through low-temperature boiling, the nutrient substances of the food pieces are promoted to be mixed to generate flavor substances, and the taste is improved.

A cooking appliance and a method and apparatus for controlling the same according to embodiments of the present invention are described below with reference to the accompanying drawings.

Fig. 2 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention. As shown in fig. 2, the control method of the cooking appliance includes the steps of:

and S1, after the cooking task is started, performing at least one negative pressure boiling cooking on the food in the cooking cavity.

It is understood that the negative boiling cooking is cooking under the condition of lower air pressure than the air pressure outside the pot. After the cooking task is started, the food can be boiled and cooked under the condition of being lower than the air pressure value outside the pot.

Specifically, in the cooking process, air in the pot is extracted, so that the air pressure value in the pot is lower than the air pressure value outside the pot to reach a target negative pressure air pressure value, in the negative pressure process, the temperature in the pot is increased by controlling heating, and the temperature is controlled to be close to or higher than the boiling point temperature in the current negative pressure state, so that the food in the pot is boiled at the boiling temperature lower than the normal pressure, the nutrient substances in the food and the soup are mutually permeated due to the pressure difference, and the food and the soup are enabled to roll through the boiling effect, so that the nutrient substances are fully fused, and a better flavor and taste are generated.

According to one embodiment of the invention, at least one negative pressure boiling cooking of food material in a cooking cavity comprises: heating food materials, controlling the temperature in the pot to rise and maintaining the temperature at a preset target temperature, wherein the target temperature is lower than the boiling point temperature corresponding to the pressure value outside the pot; and exhausting the cooking cavity, and controlling the pressure value in the pot to be reduced to be equal to or less than the pressure value corresponding to the target temperature serving as the boiling point temperature and to be within the set range of the pressure value corresponding to the target temperature serving as the boiling point temperature.

For example, as shown in fig. 3, P0 is the pressure outside the pot, P is the pressure inside the pot, Pe is the target negative pressure, T0 is the boiling point temperature corresponding to the pressure outside the pot, te is the preset target temperature, and T is the time.

During the cooking process, at least one time period of T1-T2 is provided, the temperature in the pot is a preset target temperature, wherein the preset target temperature is lower than the boiling point temperature corresponding to the pressure value outside the pot, the pressure value in the pot is lower than the pressure value outside the pot, the pressure value in the pot is close to or slightly lower than the target negative pressure value, the pot can be boiled, and the boiling point temperature in the pot is lower than the boiling point temperature corresponding to the pressure value outside the pot.

Particularly, in the cooking process, the temperature in the pot can be controlled to be close to a preset target temperature, the air extractor is controlled to extract air, the air pressure in the pot is enabled to be close to or slightly smaller than a target negative pressure value, water under the air pressure value can be boiled, and therefore food materials in the pot can be boiled at a boiling point temperature lower than the boiling point temperature corresponding to the air pressure value outside the pot, damage of high temperature to nutrition of the food materials is avoided, fusion of nutrient substances among the food materials is promoted, and the taste is improved.

Therefore, heating is controlled to enable the temperature in the boiler to be close to a preset target temperature, then air is extracted to enable the air pressure in the boiler to approach or slightly be smaller than a target negative pressure value, and therefore boiling control at low temperature is achieved.

According to one embodiment of the invention, at least one negative pressure boiling cooking of food material in a cooking cavity comprises: extracting air from the cooking cavity, controlling the pressure value in the cooker to fall and maintaining the pressure value at a preset target negative pressure value, wherein the target negative pressure value is smaller than the pressure value outside the cooker; and heating the food material, and controlling the temperature in the pot to rise to be equal to or more than the boiling point temperature corresponding to the target negative pressure value and be within the set range of the boiling point temperature corresponding to the target negative pressure value.

For example, as shown in fig. 4, P is the pressure inside the pot, P0 is the pressure outside the pot, Pe is the target negative pressure, T is the temperature inside the pot, T0 is the boiling point temperature corresponding to the pressure outside the pot, te is the preset target temperature, and T is the time.

In the cooking process, the air extractor is controlled to extract air so that the air pressure in the pot approaches to a target negative pressure value. The heating is controlled to make the temperature in the pot approach or slightly larger than a preset target temperature, so that water under the atmospheric pressure value can be boiled, food materials in the pot can be boiled under the boiling point temperature corresponding to the atmospheric pressure value outside the pot, the damage of high temperature to the nutrition of the food materials is avoided, the fusion of nutrient substances among the food materials is promoted, and the taste is improved.

Therefore, the negative pressure is formed by air suction to reach the target negative pressure value, and then the vacuum cooking appliance is controlled to heat, so that the temperature in the pot approaches to or slightly exceeds the preset target temperature, and the boiling control at low temperature is realized.

According to one embodiment of the invention, at least one negative pressure boiling cooking of food material in a cooking cavity comprises: exhausting air from the cooking cavity and heating the food materials; the pressure value in the pot is controlled to fall and approach to a preset target negative pressure value, and the temperature in the pot is controlled to rise to be equal to or more than the boiling point temperature corresponding to the target negative pressure value and to be within a set range of the boiling point temperature corresponding to the target negative pressure value.

For example, as shown in fig. 5, P0 is the pressure outside the pot, P is the pressure inside the pot, Pe is the target negative pressure, T is the temperature inside the pot, T0 is the boiling point temperature corresponding to the pressure outside the pot, te is the preset target temperature, and T is the time.

In the cooking process, the air exhaust device is controlled to exhaust air, the heating device is controlled to heat the inside of the pot, so that the air pressure in the pot approaches to a target negative pressure air pressure value, the temperature in the pot approaches to or slightly exceeds a preset target temperature, water under the air pressure value can be boiled, food materials in the pot can be boiled at a boiling point temperature lower than the boiling point temperature corresponding to the air pressure value outside the pot, the damage of high temperature to the nutrition of the food materials is avoided, the fusion of nutrient substances among the food materials is promoted, and the taste is improved.

Therefore, the heating and the air extraction are performed alternately, so that the temperature and the air pressure value approach to the preset target temperature and the target negative pressure and air pressure value, and the boiling control at low temperature is realized.

According to one embodiment of the invention, at least one negative pressure boiling cooking of food material in a cooking cavity comprises: and alternately carrying out at least one time of negative pressure boiling cooking and normal pressure cooking on the food material.

For example, as shown in fig. 6, P0 is the pressure outside the pot, P is the pressure inside the pot, Pe is the target negative pressure, T is the temperature inside the pot, T0 is the boiling point temperature corresponding to the pressure outside the pot, te is the preset target temperature, and T is the time.

In the cooking process, the air exhaust device is controlled to exhaust air, and the heating device is controlled to heat the pot, so that the air pressure in the pot approaches to a target negative pressure air pressure value, the temperature in the pot approaches to or slightly exceeds a preset target temperature, and water under the air pressure value can be boiled. In addition, in the cooking process, at least one air pressure value recovery action is carried out, namely the air pressure value is recovered to be normal pressure, so that the food in the pot can be boiled at the temperature lower than the boiling point corresponding to the air pressure value outside the pot, the damage of high temperature to the nutrition of the food is avoided, the fusion of nutrient substances among the food is promoted, and the taste is improved.

From this, in the culinary art process, through negative pressure culinary art and the crisscross with ordinary pressure culinary art for the better interpenetration of edible material fuses, promotes flavor and taste.

According to an embodiment of the present invention, after at least one negative pressure boiling cooking is performed on the food material in the cooking cavity, the method further includes: and (4) performing positive pressure cooking on the food material.

For example, as shown in fig. 7, P0 is the pressure outside the pot, P is the pressure inside the pot, Pe is the target negative pressure, T is the temperature inside the pot, T0 is the boiling point temperature corresponding to the pressure outside the pot, te is the preset target temperature, and T is the time.

In the cooking process, the air exhaust device is controlled to exhaust air, the heating device is controlled to heat the pot, so that the air pressure in the pot approaches to a target negative pressure air pressure value, the temperature in the pot approaches to or slightly exceeds a preset target temperature, water under the air pressure value can be boiled, and in the cooking process, a positive pressure cooking stage is further provided, so that the mutual permeation and fusion of nutrient substances among food materials can be promoted, better flavor substances are produced, the taste and the cooking effect are improved, and the cooking speed is accelerated.

Therefore, in the cooking process, negative pressure cooking and positive pressure cooking are combined, so that the mutual permeation and fusion of nutrient substances among food materials are promoted, better flavor substances are generated, the mouthfeel and the cooking effect are improved, the cooking speed is increased, and the flavor and the mouthfeel are improved.

According to the control method of the cooking appliance provided by the embodiment of the invention, after the cooking task is started, the food in the cooking cavity can be subjected to at least one-time negative pressure boiling cooking, so that the food in the cooking cavity is boiled at the boiling temperature lower than the normal pressure, the food and the soup are promoted to roll, the nutrients are fully fused, and the flavor and the taste are effectively improved.

Fig. 8 is a block diagram schematically illustrating a control apparatus of a cooking appliance according to an embodiment of the present invention. As shown in fig. 8, the control device of the cooking appliance includes: a cooking module 100.

The cooking module 100 is configured to perform at least one negative pressure boiling cooking on the food in the cooking cavity after the cooking task is started.

According to an embodiment of the invention, the cooking module 100 is specifically configured to: extracting air from the cooking cavity, controlling the pressure value in the cooker to fall and maintaining the pressure value at a preset target negative pressure value, wherein the target negative pressure value is smaller than the pressure value outside the cooker; and heating the food material, and controlling the temperature in the pot to rise to be equal to or more than the boiling point temperature corresponding to the target negative pressure value and be within the set range of the boiling point temperature corresponding to the target negative pressure value.

According to an embodiment of the invention, the cooking module 100 is specifically configured to: heating food materials, controlling the temperature in the pot to rise and maintaining the temperature at a preset target temperature, wherein the target temperature is lower than the boiling point temperature corresponding to the pressure value outside the pot; and exhausting the cooking cavity, and controlling the pressure value in the pot to be reduced to be equal to or less than the pressure value corresponding to the target temperature serving as the boiling point temperature and to be within the set range of the pressure value corresponding to the target temperature serving as the boiling point temperature.

According to an embodiment of the invention, the cooking module 100 is specifically configured to: exhausting air from the cooking cavity and heating the food materials; the pressure value in the pot is controlled to fall and approach to a preset target negative pressure value, and the temperature in the pot is controlled to rise to be equal to or more than the boiling point temperature corresponding to the target negative pressure value and to be within a set range of the boiling point temperature corresponding to the target negative pressure value.

According to an embodiment of the invention, the cooking module 100 is specifically configured to: and alternately carrying out at least one time of negative pressure boiling cooking and normal pressure cooking on the food material.

According to an embodiment of the invention, the cooking module 100 is further configured to: after at least one negative pressure boiling cooking of the food material in the cooking cavity, positive pressure cooking of the food material is performed.

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

According to the control device of the cooking appliance provided by the embodiment of the invention, after the cooking task is started, the cooking module can perform at least one time of negative pressure boiling cooking on the food in the cooking cavity, so that the food in the cooking cavity is boiled at the boiling temperature lower than the normal pressure, the food and the soup are enabled to roll, the nutrients are fully fused, and the flavor and the taste are effectively improved.

The embodiment of the invention provides a cooking appliance, which comprises the control device of the cooking appliance.

According to the cooking appliance provided by the embodiment of the invention, the control device of the cooking appliance enables the food in the cooking cavity to be boiled at the boiling temperature lower than the normal pressure, so that the food and the cooking liquor are enabled to be rolled, the nutrient substances are fully fused, and the flavor and the taste are effectively improved.

An embodiment of the present invention further provides an electronic device, including: the control method of the cooking appliance is realized when the processor executes the program.

According to the electronic device provided by the embodiment of the invention, by executing the control method of the cooking appliance, the food in the cooking cavity is boiled at the boiling temperature lower than the normal pressure, so that the food and the soup are enabled to roll, the nutrient substances are fully fused, and the flavor and the taste are effectively improved.

An embodiment of the present invention provides a non-transitory computer-readable storage medium, on which a computer program is stored, and when the computer program is executed by a processor, the control method of the cooking appliance is implemented.

According to the non-transitory computer-readable storage medium provided by the embodiment of the invention, by executing the control method of the cooking appliance, the food in the cooking cavity is boiled at the boiling temperature lower than the normal pressure, so that the food and the cooking liquor are enabled to roll, the nutrient substances are fully fused, and the flavor and the mouthfeel are effectively improved.

In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the 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

1. A method of controlling a cooking appliance, comprising:

and after the cooking task is started, performing at least one time of negative pressure boiling cooking on the food materials in the cooking cavity.

2. The method of claim 1, wherein the at least one negative pressure boiling cooking of the food material in the cooking chamber comprises:

extracting air from the cooking cavity, controlling the air pressure value in the cooker to fall and maintaining the air pressure value at a preset target negative pressure value, wherein the target negative pressure value is smaller than the air pressure value outside the cooker;

and heating the food materials, and controlling the temperature in the pot to rise to be equal to or more than the boiling point temperature corresponding to the target negative pressure value and be within the set range of the boiling point temperature corresponding to the target negative pressure value.

3. The method of claim 1, wherein the at least one negative pressure boiling cooking of the food material in the cooking chamber comprises:

heating the food materials, controlling the temperature in the pot to rise and maintaining the temperature at a preset target temperature, wherein the target temperature is less than the boiling point temperature corresponding to the pressure value outside the pot;

and exhausting the cooking cavity, and controlling the pressure value in the pot to be reduced to be equal to or less than the pressure value corresponding to the target temperature serving as the boiling point temperature and be positioned in the set range of the pressure value corresponding to the target temperature serving as the boiling point temperature.

4. The method of claim 1, wherein the at least one negative pressure boiling cooking of the food material in the cooking chamber comprises:

exhausting air from the cooking cavity and heating the food material;

and controlling the pressure value in the pot to fall and approach to a preset target negative pressure value, and controlling the temperature in the pot to rise to be equal to or higher than the boiling point temperature corresponding to the target negative pressure value and be within a set range of the boiling point temperature corresponding to the target negative pressure value.

5. The method of claim 1, wherein the at least one negative pressure boiling cooking of the food material in the cooking chamber comprises:

and alternately carrying out at least one time of the negative pressure boiling cooking and the normal pressure cooking on the food material.

6. The method of claim 1, wherein after the at least one negative pressure boiling cooking of the food material in the cooking chamber, further comprising:

and performing positive pressure cooking on the food material.

7. A control device for a cooking appliance, comprising:

and the cooking module is used for carrying out at least one time of negative pressure boiling cooking on the food materials in the cooking cavity after the cooking task is started.

8. The control device according to claim 7, wherein the cooking module is specifically configured to:

9. The control device according to claim 7, wherein the cooking module is specifically configured to:

10. The control device according to claim 7, wherein the cooking module is specifically configured to:

exhausting air from the cooking cavity and heating the food material;

11. The control device according to claim 7, wherein the cooking module is specifically configured to:

12. The control device of claim 7, wherein the cooking module is further configured to:

and after the food materials in the cooking cavity are subjected to at least one negative pressure boiling cooking, performing positive pressure cooking on the food materials.

13. A cooking appliance, comprising: a control device of a cooking appliance as claimed in any one of claims 6 to 12.

14. An electronic device, comprising: memory, processor and computer program stored on the memory and executable on the processor, the processor implementing a control method of a cooking appliance according to any one of claims 1 to 6 when executing the program.

15. A non-transitory computer-readable storage medium on which a computer program is stored, wherein the program, when executed by a processor, implements a control method of a cooking appliance according to any one of claims 1 to 6.