CN112493829B

CN112493829B - Cooking appliance, cooking control method and device, electric pressure cooker and storage medium

Info

Publication number: CN112493829B
Application number: CN202011492312.0A
Authority: CN
Inventors: 张继尧; 孔进喜; 张力文; 陈崇得
Original assignee: Gree Electric Appliances Inc of Zhuhai
Current assignee: Gree Electric Appliances Inc of Zhuhai
Priority date: 2020-12-16
Filing date: 2020-12-16
Publication date: 2021-11-30
Anticipated expiration: 2040-12-16
Also published as: CN112493829A

Abstract

The invention relates to the technical field of cooking equipment, in particular to a cooking appliance, a cooking control method and device, an electric pressure cooker and a storage medium. The cooking utensil comprises a cover body, wherein a float valve and an exhaust valve are arranged on the cover body, the float valve comprises a valve body, a valve core, a cover part and a sealing piece, and a through hole is formed in the valve body; the valve core is in clearance fit with the through hole; the cover part is arranged at one end of the valve core; the sealing element is arranged at the other end of the valve core. The valve core has a first state that the cover part seals the through hole under a natural state and a second state that the valve core moves relative to the valve body under the action of steam pushing to enable the sealing part to be abutted against the through hole. By implementing the invention, boiling foam in the cooking process is prevented from polluting the cover body.

Description

Cooking appliance, cooking control method and device, electric pressure cooker and storage medium

Technical Field

The invention relates to the technical field of cooking equipment, in particular to a cooking appliance, a cooking control method and device, an electric pressure cooker and a storage medium.

Background

With the improvement of living standard, the public demands for cooking utensils are higher and higher. For example, the electric pressure cooker has a quick cooking function and becomes an indispensable cooking utensil in modern fast-paced life. However, when the cooking appliance is used for cooking fluid or viscous food, the boiling of the fluid or viscous food causes a large amount of boiling foam to adhere to the heat-insulating cover plate, which causes the heat-insulating cover plate to be contaminated, and even the top steel cover of the heat-insulating cover plate to be contaminated, and then the user may contaminate the edge of the pot when opening the electric pressure cooker, which makes the cooking appliance difficult to clean.

Disclosure of Invention

In view of this, embodiments of the present invention provide a cooking appliance, a cooking control method and apparatus, an electric pressure cooker, and a storage medium, so as to solve the problem that a heat insulation cover plate of the cooking appliance is easily polluted by boiling foam.

According to a first aspect, embodiments of the present invention provide a cooking appliance, including a cover body, on which a float valve and a vent valve are disposed, the float valve including: the valve body is provided with a through hole; the valve core is in clearance fit with the through hole; a cover part arranged at one end of the valve core; the sealing element is arranged at the other end of the valve core; the valve core has a first state that the cover part seals the through hole under a natural state and a second state that the valve core moves relative to the valve body under the action of steam pushing to enable the sealing part to be abutted against the through hole.

The cooking utensil provided by the embodiment of the invention comprises a cover body, wherein the cover body is provided with a float valve and an exhaust valve, the float valve comprises a valve body, a valve core, a cover part and a sealing piece, and the valve body is provided with a through hole; the valve core is in clearance fit with the through hole; the cover part is arranged at one end of the valve core; the sealing element is arranged at the other end of the valve core. The valve core has a first state that the cover part seals the through hole under a natural state and a second state that the valve core moves relative to the valve body under the action of steam pushing to enable the sealing part to be abutted against the through hole. During cooking, when steam is generated in the cooking appliance, the pressure in the cooking appliance is increased to jack the float valve a little, so that the gap between the float valve and the cover body is reduced, and then the float valve is more easily jacked by the steam which is rapidly increased in the cooking appliance until the steam is jacked against the through hole. After the sealing member of float valve leaned against the through-hole under the steam action, opened discharge valve to make vapor extrude the air in the cooking utensil from discharge valve, reduce the air in the cooking utensil and account for the ratio, reduce the air partial pressure, when cooking temperature reached a definite value, closed discharge valve, cooking utensil had certain pressure to make its interior liquid boiling point rise this moment, even pressure risees, the condition of violent boiling can not appear yet, has avoided the boiling foam pollution lid of culinary art process.

With reference to the first aspect, in a first embodiment of the first aspect, the valve body has a circular truncated cone shape, and a diameter of the valve body gradually increases in a direction from the lid portion toward the seal.

According to the cooking utensil provided by the embodiment of the invention, the valve core of the float valve on the cover body is in a circular truncated cone shape, and the diameter of the valve core is gradually increased along the direction from the cover part to the sealing part, so that the float valve has a certain taper, the steam can be used for jacking the float valve, and the jacking time of the float valve is shortened.

With reference to the first aspect or the first embodiment, in a second embodiment of the first aspect, in the first state, a minimum distance of a projection of any one of the through holes on the valve body is greater than a distance between the through hole and the cover portion.

According to the cooking appliance provided by the embodiment of the invention, in the first state, the minimum distance of the projection of any position in the through hole on the valve core is greater than the distance between the through hole and the cover part, so that when the cooking appliance generates steam, the float valve can be jacked up along with the increase of the steam, the jacking time of the float valve is shortened, the fit clearance between the float valve and the cover body is reduced, and the phenomenon that the cover body is polluted by cooking viscous food is avoided.

With reference to the second embodiment of the first aspect, in a third embodiment of the first aspect, at least a partial area of the sealing member is formed with a negative pressure suction portion, and the negative pressure suction portion is adapted to be selectively sucked with the valve body to fix the valve core.

According to the cooking appliance provided by the embodiment of the invention, the negative pressure suction part is formed in at least part of the area of the sealing element of the float valve on the cover body, and the negative pressure suction part is suitable for being selectively sucked with the valve body to fix the valve core, so that the float valve can block the through hole formed in the valve body, and water vapor generated in the cooking process is discharged only through the exhaust valve.

With reference to the third implementation manner of the first aspect, in a fourth implementation manner of the first aspect, the negative pressure suction portion includes a first protruding portion and a second protruding portion that are alternately arranged along a radial direction of the sealing member, and the first protruding portion and the second protruding portion are respectively arranged on two surfaces of the sealing member.

According to the cooking utensil provided by the embodiment of the invention, the negative pressure suction part of the sealing element comprises the first protruding part and the second protruding part which are alternately arranged along the radial direction of the sealing element, and the first protruding part and the second protruding part are respectively arranged on two surfaces of the sealing element so as to ensure that the sealing element can be tightly attached to the through hole to prevent water vapor from being discharged through the through hole.

With reference to the first aspect or any one of the first to fourth embodiments of the first aspect, in a fifth embodiment of the first aspect, the seal is a rubber ring.

According to the cooking utensil provided by the embodiment of the invention, the sealing element is the rubber ring, so that the sealing element can be tightly attached to the through hole.

With reference to the first aspect, in a sixth embodiment of the first aspect, the valve body is provided integrally with the lid body.

According to the cooking utensil provided by the embodiment of the invention, the valve body and the cover body are integrally formed, so that the valve core of the float valve can be restored to the first state that the cover part blocks the through hole in the natural state, and the valve core of the float valve can move relative to the valve body under the steam pushing action, so that the sealing element can be abutted against the through hole.

According to a second aspect, an embodiment of the present invention provides a cooking control method for the cooking appliance according to the first aspect or any one of the embodiments of the first aspect, the cooking control method including the steps of: when the valve core of the float valve is in a second state, acquiring the temperature of a first cover body of the cooking appliance; judging whether the temperature of the first cover body reaches a preset temperature or not; and when the temperature of the first cover body reaches the preset temperature, the exhaust valve is opened, and the cooking power is reduced.

According to the cooking control method provided by the embodiment of the invention, when the valve core of the float valve is in the second state, the temperature of the first cover body of the cooking appliance is obtained, whether the temperature of the first cover body reaches the preset temperature is judged, when the temperature of the first cover body reaches the preset temperature, the exhaust valve is opened, the cooking power is reduced, the liquid in the cooking appliance is in the low-boiling state, the liquid is continuously heated in the low-boiling state, and the cover body is prevented from being polluted by boiling foam in the cooking process.

With reference to the second aspect, in a first embodiment of the second aspect, after the reducing the cooking power, the cooking control method further includes: acquiring a second cover body temperature of the cooking appliance, and judging whether the second cover body temperature reaches a target temperature or not; and when the temperature of the second cover body reaches the target temperature value, closing the exhaust valve and improving the cooking power.

According to the cooking control method provided by the embodiment of the invention, after the cooking power is reduced, whether the temperature of the first cover body reaches the target temperature is continuously judged, when the temperature of the first cover body reaches the target temperature value, the exhaust valve is closed, the cooking power is improved, the boiling point of liquid in the cooking appliance is increased by the pressure of the cooking appliance, and even if steam is generated during cooking, the pressure in the cooking appliance is increased, the liquid in the cooking appliance cannot be boiled violently, so that the cover body is prevented from being polluted by boiling foam during the cooking process, and the temperature in the cooking appliance is ensured to reach the expected temperature value.

According to a third aspect, an embodiment of the present invention provides an electric pressure cooker, including: a memory and a processor, wherein the memory and the processor are communicatively connected with each other, the memory stores computer instructions, and the processor executes the computer instructions to execute the cooking control method according to the second aspect or the first embodiment of the second aspect.

According to a fourth aspect, an embodiment of the present invention provides a computer-readable storage medium storing computer instructions for causing a computer to execute the cooking control method according to the second aspect or the first embodiment of the second aspect.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

FIG. 1 is a schematic structural diagram of a float valve according to an embodiment of the invention;

FIG. 2 is another schematic structural view of a float valve according to an embodiment of the present invention;

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

fig. 4 is another flowchart of a cooking control method according to an embodiment of the present invention;

fig. 5 is a schematic diagram of a hardware structure of the electric pressure cooker provided by the embodiment of the invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

When the cooking appliance is used for cooking fluid or viscous food, a large amount of boiling foam is adhered to the heat-insulating cover plate due to the boiling of the fluid or viscous food, so that the heat-insulating cover plate is polluted, even a top steel cover of the heat-insulating cover plate is polluted, and then the edge of a pot can be polluted when a user opens the electric pressure cooker, so that the cooking appliance is difficult to clean.

Based on this, set up the float valve on cooking utensil's lid, when steam was produced in the cooking utensil, the increase of pressure in the cooking utensil was with the jack-up of float valve, reduced the clearance between float valve and the lid, until hugging closely the lid when, opened discharge valve and discharged the steam that the culinary art in-process produced, reduced the air in the cooking utensil and accounted for the ratio, reduced the air partial pressure, avoided the boiling foam pollution lid of culinary art process.

According to an embodiment of the present invention, an embodiment of a cooking appliance is provided, which is shown in fig. 1-2, and includes a cover 0, and a float valve 1 and an exhaust valve 2 are disposed on the cover 0. Specifically, the float valve 1 includes: a valve body 10, a valve core 11, a cover portion 12, and a seal 13.

Wherein, a through hole 100 is arranged on the valve body 10; the valve core 11 is in clearance fit with the through hole 100; the cap 12 is provided at one end of the valve body 11, and the packing 13 is provided at the other end of the valve body 11. The valve body 11 has a first state in which the cover portion 12 closes the through hole 100 in a natural state and a second state in which the valve body 10 is moved by steam pushing to press the packing 13 against the through hole 100.

Specifically, the sealing member 13 and the valve core 11 may be detachably connected, such as by being connected by a screw-fit manner, or may be fixedly connected by being integrally formed, and is not particularly limited herein. As a preferred embodiment, the seal 13 may be provided in removable connection with the valve cartridge 11 to facilitate cleaning.

The cooking utensil provided by the embodiment of the invention comprises a cover body, wherein the cover body is provided with a float valve and an exhaust valve, the float valve comprises a valve body, a valve core, a cover part and a sealing piece, and the valve body is provided with a through hole; the valve core is in clearance fit with the through hole; the cover part is arranged at one end of the valve core; the sealing element is arranged at the other end of the valve core. The valve core has a first state that the cover part seals the through hole under a natural state and a second state that the valve core moves relative to the valve body under the action of steam pushing to enable the sealing part to be abutted against the through hole. During cooking, when steam is generated in the cooking appliance, the pressure in the cooking appliance is increased to jack the float valve a little, so that the gap between the float valve and the cover body is reduced, and then the float valve is more easily jacked by the steam which is rapidly increased in the cooking appliance until the steam is jacked against the through hole. After the sealing member of float valve leaned on the through-hole under the steam action, opened discharge valve so that the air in the cooking utensil was discharged under the steam action, reduced the air in the cooking utensil and accounted for than, reduced the air partial pressure, when cooking temperature reached a definite value, closed discharge valve, cooking utensil had certain pressure and made its interior liquid boiling point rise this moment, even pressure risees, the condition of violent boiling can not appear yet, has avoided the boiling foam pollution lid of culinary art process.

Alternatively, the valve element 11 is in the form of a circular truncated cone, and the diameter of the valve element 11 gradually increases in the direction from the lid portion 12 toward the seal 13. That is, the upper end diameter of the spool 11 is smaller than the lower end diameter so that the float valve can automatically slide down to the first state where the cover portion 12 blocks the through-hole 100 in a natural state.

Of course, the valve body 11 may have a cylindrical shape as long as the valve body 11 can be moved up and down with respect to the through hole 100 provided in the valve body 10.

Alternatively, in the first state, the minimum distance of the projection of any position of the through hole 100 on the valve core 11 is greater than the distance between the through hole 100 and the cover 12. This ensures that the spool 11 slides freely through the through-hole 100. Meanwhile, by the arrangement mode, the valve core 11 does not collide with the side wall of the through hole 100 during the upward movement of the sealing element 13, and the normal rising of the sealing element 13 is further influenced.

Optionally, at least a partial area of the sealing member 13 is formed with a negative pressure suction portion 131, wherein the negative pressure suction portion 131 is adapted to be selectively sucked with the valve body 10 to fix the valve core 12.

Specifically, the negative pressure suction portion 131 may be formed integrally with an inner region of the sealing member 13, or the negative pressure suction portion 131 may be formed partially, and when the float valve is lifted up with the increase of the steam, the negative pressure suction portion 131 formed by the sealing member 13 may be attached to the lower surface of the valve body 10 to fix the valve cartridge 12. Preferably, the lower surface of the valve body 10 is a smooth surface so that the negative pressure suction portion 131 is sucked to fix the valve cartridge 12.

Alternatively, as shown in fig. 2, the negative pressure suction portion 131 includes first and second protrusions 132 and 133 alternately arranged in a radial direction of the sealing member 13, and the first and second protrusions 132 and 133 are respectively arranged on both sides of the sealing member.

Specifically, the first protruding portion 132 is closer to the valve element 12 than the second protruding portion 133, the height of the first protruding portion 132 may be lower than the extending height of the second protruding portion 133, when the sealing member 13 is jacked up under the action of steam, the extending height of the second protruding portion 133 first butts against the lower surface of the cover body 0, and as the steam increases, the first protruding portion 132 butts against the lower surface of the cover body 0.

Optionally, the sealing element 13 is a rubber ring, which is more beneficial for the sealing element to be able to closely fit the through hole.

Optionally, the valve body 10 and the cover 0 are integrally formed, which is beneficial to the valve core of the float valve to be able to return to the first state that the cover blocks the through hole in the natural state, and is beneficial to the valve core of the float valve to be able to move relative to the valve body under the steam pushing action so that the sealing member can be abutted against the through hole. Meanwhile, the portion of the valve body 10 corresponding to the cover 12 is provided in a convex shape, which helps to extend the length of the through hole 100 itself and helps to increase the fitting strength of the valve body 10 with respect to the valve body 11.

In accordance with an embodiment of the present invention, there is provided an embodiment of a cooking control method, it should be noted that the steps illustrated in the flowchart of the drawings may be performed in a computer system such as a set of computer executable instructions, and that while a logical order is illustrated in the flowchart, in some cases the steps illustrated or described may be performed in an order different than here.

In this embodiment, a cooking control method is provided, which can be used in the cooking appliances described in the above embodiments, such as an electric pressure cooker, an electric rice cooker, and the like, and fig. 3 is a flowchart of the cooking control method according to the embodiment of the present invention, as shown in fig. 3, the flowchart includes the following steps:

and S21, acquiring the first cover body temperature of the cooking utensil when the valve core of the float valve is in the second state.

The second state is a state in which the sealing member 13 abuts against the through hole 100 by moving relative to the valve body 10 under the steam pushing action. The first lid temperature is a real-time temperature on the lid before the cooking appliance boils. The cover body of the cooking appliance can be provided with a temperature sensing bulb, and the first cover body temperature of the cooking appliance is obtained through the temperature sensing bulb. Of course, the first cover body temperature can be obtained by other temperature sensors as long as the first cover body temperature is ensured to be the temperature of the upper heat preservation cover of the cooking utensil.

And S22, judging whether the temperature of the first cover body reaches a preset temperature.

The preset temperature is the minimum temperature value of the cover body before the cooking utensil boils. The preset temperature may be determined empirically, such as 80 ℃ or 85 ℃ or any temperature value from 80 to 85 ℃, which is not limited in this application. And comparing the first cover body temperature with a preset temperature to determine whether the first cover body temperature reaches the preset temperature. When the first cover temperature reaches the preset temperature, the step S22 is executed, otherwise, the first cover temperature of the cooking appliance continues to be detected.

And S23, opening the exhaust valve to reduce the cooking power.

When the temperature of the first cover body reaches the preset temperature, the cooking utensil is in an initial boiling stage, at the moment, the exhaust valve can be opened, the cooking power of the cooking utensil is reduced, and therefore the liquid in the cooking utensil is in a low-boiling state.

Specifically, after the ingredients are added, the cooking appliance heats at full power, and as the ingredients are heated, steam will be generated inside the cooking appliance. Under the action of steam, the float valve on the cover body is jacked up until the sealing piece is jacked against the through hole. At the moment, the exhaust valve is opened, so that the steam generated in the cooking utensil extrudes the air in the cooking utensil, the air ratio in the cooking utensil is reduced, the air partial pressure in the cooking utensil is reduced, and the temperature of the liquid after subsequent pressure rise can reach the expected value. Because there is certain difference in temperature (usually lid temperature about 5 ℃ lower than the liquid temperature) in first lid temperature and the cooking utensil, when detecting that first lid temperature reaches preset temperature 85 ℃, the liquid temperature in the cooking utensil probably is 90 ℃ of a left back, and cooking utensil's bottom heating plate stores a large amount of heats, can reduce heating power this moment to within 100W to prevent that the liquid in the cooking utensil from heating too fast and violent boiling leads to boiling foam to be stained with the lid, make the liquid in the cooking utensil be in the low boiling state.

In this embodiment, a cooking control method is provided, which can be used in the cooking appliance described in the above embodiments, for example, an electric pressure cooker, an electric rice cooker, etc., fig. 4 is a flowchart of the cooking control method according to the embodiment of the present invention, and as shown in fig. 4, the flowchart includes the following steps:

and S31, acquiring the first cover body temperature of the cooking utensil when the valve core of the float valve is in the second state. For details, refer to the related description of step S21 corresponding to the above embodiment, and are not repeated herein.

And S32, judging whether the temperature of the first cover body reaches a preset temperature. For details, refer to the related description of step S22 corresponding to the above embodiment, and are not repeated herein.

And S33, opening the exhaust valve to reduce the cooking power. For details, refer to the related description of step S23 corresponding to the above embodiment, and are not repeated herein.

And S34, acquiring the second cover body temperature of the cooking utensil.

The second lid temperature is the lid temperature detected after the cooking power is reduced. After the exhaust valve is opened to reduce cooking power, the temperature of the cover body of the cooking appliance is continuously detected, and the second cover body temperature of the cooking appliance is obtained through a temperature detection device such as a temperature sensing bulb or a temperature sensor arranged in the cover body.

S35, it is determined whether the second lid temperature reaches the target temperature.

The target temperature is the temperature value at which the exhaust valve is closed. The target temperature may be determined empirically, such as 95 ℃. And comparing the acquired second cover body temperature with the target temperature to determine whether the second cover body temperature reaches the target temperature. When the second cover temperature reaches the target temperature value, step S36 is executed, otherwise, the second cover temperature of the cooking appliance continues to be detected.

And S36, closing the exhaust valve and improving the cooking power.

When the temperature of the second cover body reaches the target temperature value, the air ratio in the cooking utensil is reduced, and the exhaust valve can be closed at the moment, so that the pressure in the cooking utensil is increased under the action of steam. Because the boiling point of the liquid in the cooking utensil is increased due to the existence of a certain pressure, even if the heating power is increased to enable the pressure value in the cooking utensil to reach the maximum, the liquid in the cooking utensil cannot be boiled violently.

An embodiment of the present invention further provides an electric pressure cooker, please refer to fig. 5, fig. 5 is a schematic structural diagram of an electric pressure cooker according to an alternative embodiment of the present invention, and as shown in fig. 5, the electric pressure cooker may include: at least one processor 501, such as a CPU (Central Processing Unit), at least one communication interface 503, memory 504, and at least one communication bus 502. Wherein a communication bus 502 is used to enable connective communication between these components. The communication interface 503 may include a Display (Display) and a Keyboard (Keyboard), and the optional communication interface 503 may also include a standard wired interface and a standard wireless interface. The Memory 504 may be a Random Access Memory (RAM) or a non-volatile Memory (non-volatile Memory), such as at least one disk Memory. The memory 504 may optionally be at least one storage device located remotely from the processor 501. Wherein an application program is stored in the memory 504 and the processor 501 calls the program code stored in the memory 504 for performing any of the above-mentioned method steps.

The communication bus 502 may be a Peripheral Component Interconnect (PCI) bus or an Extended Industry Standard Architecture (EISA) bus. The communication bus 502 may be divided into an address bus, a data bus, a control bus, and the like. For ease of illustration, only one thick line is shown in FIG. 5, but this is not intended to represent only one bus or type of bus.

The memory 504 may include a volatile memory (RAM), such as a random-access memory (RAM); the memory may also include a non-volatile memory (english: non-volatile memory), such as a flash memory (english: flash memory), a hard disk (english: hard disk drive, abbreviated: HDD) or a solid-state drive (english: SSD); the memory 604 may also comprise a combination of the above types of memory.

The processor 601 may be a Central Processing Unit (CPU), a Network Processor (NP), or a combination of a CPU and an NP.

The processor 601 may further include a hardware chip. The hardware chip may be an application-specific integrated circuit (ASIC), a Programmable Logic Device (PLD), or a combination thereof. The PLD may be a Complex Programmable Logic Device (CPLD), a field-programmable gate array (FPGA), a General Array Logic (GAL), or any combination thereof.

Optionally, the memory 604 is also used for storing program instructions. The processor 601 may call program instructions to implement the cooking control method as shown in the embodiments of fig. 3 and 4 of the present application.

Embodiments of the present invention further provide a non-transitory computer storage medium, where computer-executable instructions are stored, and the computer-executable instructions may execute the processing method of the cooking control method in any of the above method embodiments. The storage medium may be a magnetic Disk, an optical Disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a Flash Memory (Flash Memory), a Hard Disk (Hard Disk Drive, abbreviated as HDD), a Solid State Drive (SSD), or the like; the storage medium may also comprise a combination of memories of the kind described above.

Although the embodiments of the present invention have been described in conjunction with the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations fall within the scope defined by the appended claims.

Claims

1. A cooking appliance comprising a cover provided with a float valve and a vent valve, characterized in that the float valve comprises:

the valve body is provided with a through hole;

the valve core is in clearance fit with the through hole;

a cover part arranged at one end of the valve core;

the sealing element is arranged at the other end of the valve core;

the valve core has a first state that the cover part seals the through hole under a natural state and a second state that the valve core moves relative to the valve body under the action of steam pushing to enable the sealing part to be abutted against the through hole;

the valve core is in a circular truncated cone shape, and the diameter of the valve core is gradually increased along the direction from the cover part to the sealing part; in the first state, the minimum distance of the projection of any position of the through hole on the valve core is larger than the distance between the through hole and the cover part.

2. The cooking appliance according to claim 1, wherein the sealing member is formed at least in a partial region thereof with a negative pressure engaging portion adapted to selectively engage with the valve body to fix the valve cartridge.

3. The cooking appliance according to claim 2, wherein the negative pressure suction portion includes first and second protrusions alternately arranged in a radial direction of the sealing member, the first and second protrusions being respectively provided on both sides of the sealing member.

4. The cooking appliance of any one of claims 1 to 3, wherein the seal is a rubber ring.

5. The cooking appliance of claim 1, wherein the valve body is integrally formed with the lid.

6. A cooking control method for the cooking appliance of any one of claims 1 to 5, comprising the steps of:

when the valve core of the float valve is in a second state, acquiring the temperature of a first cover body of the cooking appliance;

judging whether the temperature of the first cover body reaches a preset temperature or not;

and when the temperature of the first cover body reaches the preset temperature, the exhaust valve is opened, and the cooking power is reduced.

7. The method of claim 6, further comprising, after the reducing the cooking power:

acquiring a second cover body temperature of the cooking appliance;

judging whether the temperature of the second cover body reaches a target temperature or not;

and when the temperature of the second cover body reaches the target temperature value, closing the exhaust valve and improving the cooking power.

8. An electric pressure cooker, characterized in that, includes:

a memory and a processor, the memory and the processor being communicatively connected to each other, the memory having stored therein computer instructions, the processor executing the computer instructions to thereby perform the cooking control method of claim 6 or 7.

9. A computer-readable storage medium storing computer instructions for causing a computer to execute the cooking control method according to claim 6 or 7.