CN113576233A

CN113576233A - Cooking equipment, method and device and storage medium

Info

Publication number: CN113576233A
Application number: CN202010368128.9A
Authority: CN
Inventors: 张豪; 李晶
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-04-30
Filing date: 2020-04-30
Publication date: 2021-11-02
Anticipated expiration: 2040-04-30
Also published as: CN113576233B

Abstract

The embodiment of the application discloses cooking equipment, a method, a device and a storage medium, wherein the equipment comprises: the pot body is used for containing food materials; the electrode assembly is arranged in the pot body, and the horizontal distances between points on each electrode are the same; the electrode assembly is used for applying an electric field to the food materials after being electrified, so that current passes through the food materials to generate heat energy to heat the food materials; the temperature detection assembly is used for detecting the temperature of the food material in the heating container; the control component is used for responding to a cooking starting operation and determining that the cooking equipment enters a specific function, wherein the specific function is used for determining a cooking program according to the food; controlling the electrode assembly to heat the food material using a first power according to the cooking program; controlling the temperature detection assembly to detect the temperature of the food material in the pot body; and when the temperature of the food material is greater than or equal to the switching temperature, controlling the electrode assembly to heat by using a second power.

Description

Cooking equipment, method and device and storage medium

Technical Field

The embodiments of the present application relate to, but not limited to, home appliance technologies, and in particular, to a cooking device, a method, an apparatus, and a storage medium.

Background

The heating mode in the prior art is an indirect heating method, the heating mode has a hot surface and a heat transfer gradient, heat is transferred from outside to inside in the heating process, the problem that the food is overheated outside, the internal temperature still cannot meet the requirement is caused, and the nutrition and the quality of the food are damaged. Meanwhile, the non-uniformity of indirect heating can cause the bottom pasting phenomenon, and particularly for a cup-shaped heating container, namely a cylindrical container with a small heating area, once the heating container is heated with high power, the serious bottom pasting and caking phenomenon is inevitably caused.

Therefore, there is a need to find a new heating method, which can efficiently utilize energy and retain the nutritional ingredients, color, aroma and taste of food to the maximum extent during the thermal processing of food.

Disclosure of Invention

In view of the above, embodiments of the present application provide a cooking apparatus, a cooking method, a cooking apparatus, and a storage medium.

The technical scheme of the embodiment of the application is realized as follows:

in one aspect, an embodiment of the present application provides a cooking apparatus, including:

the pot body is used for containing food materials; the electrode assembly is arranged in the pot body, and the horizontal distances between points on each electrode are the same; the electrode assembly is used for applying an electric field to the food materials after being electrified, so that current passes through the food materials to generate heat energy to heat the food materials; the temperature detection assembly is used for detecting the temperature of the food material in the heating container; the control component is used for responding to a cooking starting operation and determining that the cooking equipment enters a specific function, wherein the specific function is used for determining a cooking program according to the food; controlling the electrode assembly to heat the food material using a first power according to the cooking program; controlling the temperature detection assembly to detect the temperature of the food material in the pot body; and when the temperature of the food material is greater than or equal to the switching temperature, controlling the electrode assembly to heat by using a second power.

In another aspect, an embodiment of the present application provides a cooking method, including:

responding to a cooking starting operation, determining that the cooking equipment enters a specific function, wherein the specific function is used for determining a cooking program according to food materials; controlling an electrode assembly to heat the food material using a first power according to the cooking program; controlling a temperature detection assembly to detect the temperature of the food material in the pot body; and when the temperature of the food material is greater than or equal to the switching temperature, controlling the electrode assembly to heat by using a second power.

In another aspect, an embodiment of the present application provides a cooking apparatus, including:

the cooking device comprises a first determining module, a second determining module and a control module, wherein the first determining module is used for responding to cooking starting operation and determining that the cooking device enters a specific function, and the specific function is used for determining a cooking program according to food materials; a first control module for controlling the electrode assembly to heat the food material using a first power according to the cooking program; the detection module is used for controlling the temperature detection assembly to detect the temperature of the food material in the pot body; and the second control module is used for controlling the electrode assembly to heat by using second power when the temperature of the food material is greater than or equal to the switching temperature.

In yet another aspect, embodiments of the present application provide a computer readable storage medium having one or more programs stored thereon, the one or more programs being executable by one or more processors to implement steps in the cooking method.

According to the cooking equipment, the cooking method, the cooking device and the storage medium, the electric field is applied to the two ends of the food material by the electrodes, so that current passes through the food material, and the food material can generate heat energy under the action of the current inside the food material by utilizing the impedance of the food material per se to heat the food material; and provides different cooking programs according to different food materials. Like this, at first, when adopting this cooking equipment to heat, make food heat from inside heat production through the electric current and heat food, make the inside of eating material generate heat, it is more even to eat material to be heated, and nutrient substance destroys fewly, and energy utilization is high. Secondly, because the electrode heating mode does not have a heating surface, the phenomenon of bottom pasting does not exist. Thirdly, corresponding cooking programs are provided according to different food materials, cooking convenience can be improved, cooking mouthfeel of the food materials is improved, cooking experience of a user is improved, and meanwhile, nutritional ingredients, color, fragrance and taste are kept to the maximum extent in the cooking process.

Drawings

Fig. 1A is a schematic view of a cooking apparatus according to an embodiment of the present disclosure;

fig. 1B is a schematic view of a cooking apparatus according to an embodiment of the present disclosure;

fig. 1C is a schematic structural diagram of a power control assembly according to an embodiment of the present disclosure;

fig. 1D is a schematic view of a cooking apparatus according to an embodiment of the present disclosure;

fig. 2A is a schematic view of a cooking apparatus according to an embodiment of the present disclosure;

fig. 2B is a schematic view of a cooking apparatus according to an embodiment of the present disclosure;

fig. 3 is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

fig. 4A is a schematic structural diagram of a cooking apparatus according to an embodiment of the present disclosure;

FIG. 4B is a graph showing the comparative results of total sugar dissolution of Lycium barbarum provided in the examples of the present application;

fig. 4C is a comparison result diagram of the total sugar dissolution content of dendrobium provided in the present application example;

FIG. 4D is a diagram illustrating the comparative results of the total sugar dissolution content of Ganoderma lucidum provided in the examples of the present application;

FIG. 4E is a graph illustrating comparative results of light transmittance of bone soup in a bone soup cartridge provided in the embodiments of the present application;

FIG. 4F is a graph illustrating the comparative results of the fat content of the fat portion provided in the examples herein;

fig. 4G is a graph illustrating an electric control curve of rice cooking according to an embodiment of the present application;

fig. 5 is a schematic structural diagram of a cooking device according to an embodiment of the present application.

Detailed Description

The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application.

It should be understood that some of the embodiments described herein are only for explaining the technical solutions of the present application, and are not intended to limit the technical scope of the present application.

An embodiment of the present application provides a schematic diagram of a cooking apparatus, as shown in fig. 1A, the apparatus includes: pan body 110, electrode assembly 120, temperature-sensing assembly 130 and control assembly 140, wherein:

the pot body 110 is used for containing food materials;

here, the pan body can be a square pan body or a round pan body, wherein the round pan body is a pan body with a round cross section; the rectangular pot body is a pot body with a rectangular cross section, wherein the rectangle comprises a square, and the square is a special rectangle. A person skilled in the art can select a proper pot body shape according to actual conditions in implementation, and the embodiment of the application is not limited thereto.

The electrode assembly 120 is arranged in the pot body, and the horizontal distances between points on each electrode are the same; the electrode assembly is used for applying an electric field to the food materials after being electrified, so that current passes through the food materials to generate heat energy to heat the food materials;

here, the electrode assembly is disposed in the pot body, and when the food material is not put in the pot body, the electrodes are insulated from each other. When the food material is put in the pot body, the electrodes are respectively in direct contact with the food material, and when the pot body is electrified, the electrodes apply an electric field to the food material. Because the food material generally has a certain conductive characteristic, under the action of an electric field, current can be generated in the food material, and through the impedance of the food material, the food material can generate heat energy under the action of the current flowing into the food material, so that the food material is heated. In this case, since the horizontal distances between the points on the electrodes are the same, the potential difference between any two corresponding points on the electrodes can be equalized when the electrodes are energized, so that the same current generated in each region between the electrodes can be ensured, and uniform heating can be promoted. In practice, the electrode assembly may be made of conductive food grade material, wherein the conductive food grade material is not limited to stainless steel electrode or novel electrode material, such as titanium, platinum, etc., and those skilled in the art can select suitable electrode according to practical situation in practice, and the embodiment of the present application is not limited thereto.

The temperature detecting assembly 130 is configured to detect a temperature of the food material in the heating container.

The temperature detecting assembly 130 can be a contact temperature measuring assembly and a non-contact temperature measuring assembly. The contact type temperature measuring assembly can be a thermocouple temperature measuring assembly, a thermal resistance temperature measuring assembly, a temperature sensor and the like. The non-contact temperature measuring unit can be an electric heating type sensing assembly, a photoelectric detector and other sensing assemblies. Here, the temperature sensing member in contact with the food material is made of a food grade material which is not electrically conductive.

The temperature detecting assembly 130 may include a temperature detecting assembly disposed at the bottom of the cooking apparatus for detecting a temperature value at the bottom of the cooking apparatus; in some embodiments, the temperature detection assembly 130 may include a temperature detection assembly disposed at the top of the cooking appliance for detecting a temperature value at the top of the cooking appliance; in other embodiments, the temperature detecting assembly 130 may include a temperature detecting assembly disposed on an outer wall or an inner wall of the pot of the cooking device, for detecting a temperature value of the outer wall or the inner wall of the pot of the cooking device.

The control component 140 is configured to: responding to a cooking starting operation, and determining that the cooking equipment enters a specific function, wherein the specific function is used for determining a cooking program according to the food; controlling the electrode assembly to heat the food material using a first power according to the cooking program; controlling the temperature detection assembly to detect the temperature of the food material in the pot body; and when the temperature of the food material is greater than or equal to the switching temperature, controlling the electrode assembly to heat by adopting a second power.

When the cooking device is a portable cooking device, such as a heating cup, a vacuum cup, a portable cooking pot, etc., the control component 140 may be disposed on the base of the cooking device for controlling the entire heating process. When the cooking apparatus is a non-portable household cooking apparatus, such as an electric rice cooker, a soup cooker, an electric stewpan, etc., the control assembly 140 may be disposed on an outer wall of the cooking apparatus. The skilled person can select a suitable position to set the control component according to practical situations in implementation, and the embodiment of the present application is not limited thereto.

Here, the specific function is selected by the user according to the food material to be cooked. For example, a function profile may be provided on the cooking appliance to provide the user with a choice. The functional files can be marked by health-preserving food materials, tea materials, porridge, dessert, and the like. Since different food materials need to be heated at different temperatures, the switching temperature is determined according to the selected function profile.

Here, the cooking procedure is a procedure for automatically cooking food according to a determined heating parameter and a corresponding heating time period, where the heating parameter may be power or a power adjustment ratio, and the power adjustment ratio is a ratio of a real fraction, such as N/M, and means: in power control with M units as cycles, N units are heated at a certain power, and the remaining (M-N) units are not heated. Where N is equal to or greater than 0 and equal to or less than M, M may be regarded as a period, and the unit may be seconds(s). For example, M is set to 16, i.e. 16 seconds is taken as a period, when N is set to 2, the power modulation ratio is 2/16, which means: of the 16s, 2s were heated, and the remaining 14s were unheated. The heating power may be full power or a power level less than full power, such as 50 percent of full power.

After the user selects the function file, a 'start' button or a 'start' button can be arranged on the cooking equipment, the 'start' button or the 'start' button on the cooking equipment is clicked, and the cooking program determined according to the function file selected by the user can be directly started according to the cooking program: the control component controls the electrode component to heat the food material by using first power corresponding to the selected function gear according to the selected different function gears; meanwhile, controlling the temperature detection assembly to detect the temperature of the food material; and when the temperature of the food material is greater than or equal to the switching temperature, controlling the electrode assembly to heat by adopting a second power.

Here, the first power may be greater than the second power. When the food material is heated by the second power, the preset time duration can be set, so that the temperature value required by the user can be maintained by the food material, and the requirements of the user on the temperature and the taste of the food material are met.

In some embodiments, the pan body 110 is a square insulating pan body; the electrode assembly 120 includes a center electrode disposed in the pot body 110 and two sidewall electrodes disposed on the inside of any two opposite sidewalls of the insulating pot body, and the center electrode is insulated from the sidewall electrodes.

Here, the two sidewall electrodes are equal in area, and the center electrode and the sidewall electrodes are also equal in area. The central electrode is arranged in the square insulating pot body, so that the horizontal distances between the central electrode and each point on any one side wall electrode are the same. When the electric cooker is electrified, the side wall electrode and the central electrode are respectively used as two electrodes of the electrode assembly, and an electric field is applied to food materials in the cooker body. In practice, any suitable refractory conductor material may be used for the sidewall electrodes and the center. In some embodiments, the center electrode may be disposed on the bottom of the pan body by an insulated fastener. In other embodiments, the cooking apparatus further comprises an insulating upper cover, the central electrode can be fixed on the insulating upper cover, and when the upper cover is buckled with the pot body, the central electrode is positioned in the pot body.

In the embodiment, the pot body is insulated, so long as the central electrode and the side wall electrode are insulated.

In other embodiments, the present application provides a schematic view of a cooking apparatus, as shown in fig. 1B, further comprising a heating assembly 180 disposed at the bottom of the pot;

the bottom heating element 180 may be made of a far infrared heating film for auxiliary heat preservation.

The pot body 110 is an insulating pot body;

the electrode assembly 120 includes two sidewall electrodes having equal areas.

Here, the shape of the pot body may be a cubic shape, which is not a conventional circular shape, and the electrode assemblies 120 may be mounted on the long sides of the inner wall of the pot body to improve the conductivity. Long side mounting heating is faster because the closer the distance between the two electrodes, the higher the conductivity. The short side mounting may also mount the electrode assembly in some embodiments. When the electric cooker is electrified, the two side wall electrodes apply an electric field to the food materials in the cooker body. The pot body is an insulator to prevent the two electrodes from being directly conducted, and the pot body can be made of high-temperature-resistant insulating materials such as glass, ceramic materials and the like.

The device further comprises a display component 191, an electrical parameter detection component 192 and a power control component 193;

the display component 191 is used for cooking parameters, the electrical parameter detection component 192 is used for collecting current, voltage and power of the electrode component 120 in the using process and feeding back the current, voltage and power to the control component 140, and the power control component 193 is used for providing a driving switch circuit for the electrode component 120 and the bottom heating component 180 and receiving control signals of the control component 140. When the control module 140 detects an activation signal input to the system, it starts to operate.

Fig. 1C is a schematic diagram of a composition structure of a power control assembly provided in an embodiment of the present application, and as shown in fig. 1C, the voltage regulating module and the dc voltage stabilizing power supply are both driven by power supplied by a mains supply, the voltage regulating module supplies ac power to the power output loop, and the dc voltage stabilizing power supply converts the mains supply into dc power with constant voltage to supply power to the control module and the electrical parameter acquisition module.

In other embodiments, the present application provides a schematic view of a cooking apparatus, as shown in fig. 1D, further comprising an upper cover 150 made of a food-grade material that is not electrically conductive; the pan body 110 is reused as a round conductive pan body 121 of an electrode; the electrode assembly 120 includes a cylindrical electrode disposed in the pot body or a cylindrical electrode 122 disposed on the upper cover, and the cylindrical electrode is insulated from the pot body.

The inner wall of the pot body is conductive, so that the inner wall of the pot body can be equivalently provided with an integral electrode, and the columnar electrode is arranged in the circular conductive pot body, so that the horizontal distance from any point on the columnar electrode to the inner wall of the pot body is the same. When the electric cooker is electrified, the round conductive cooker body and the columnar electrode are respectively used as two electrodes of the electrode assembly, and an electric field is applied to food materials in the cooker body. When in implementation, the round conductive pot body can be made of any suitable high-temperature-resistant conductor material, and the columnar electrode can be an electrode bar. In some embodiments, the cylindrical electrode can be disposed on the bottom of the pot body through an insulated fixing member. In other embodiments, the cooking device further comprises an insulating upper cover, and the columnar electrode can be fixed on the insulating upper cover and is positioned in the pot body when the upper cover is buckled with the pot body. In this embodiment, since the pot body is conductive and the pot body is used as an electrode, the cylindrical electrode and the pot body need to be fixed by an insulating fixing member to ensure that the pot body and the cylindrical electrode are insulated.

Correspondingly, the working process of the cooking equipment is as follows: firstly, food materials are put into a heating container, a container cover is covered, a program is started, then the columnar electrode and the circular conductive pot body are controlled to be electrified (voltage difference exists), and the internal food materials form a current path between the columnar electrode and the circular conductive pot body for heating; detect through the temperature measuring subassembly and eat material temperature transmission and give control assembly, control assembly analysis and eat material temperature, cook through the temperature that adjusts voltage, frequency electricity parameter and come control to eat the material.

In still other embodiments, the pan body 110 is a circular insulating pan body; the electrode assembly 120 includes a cylindrical electrode disposed in the pot body 110 and a curved electrode disposed on the insulating pot body, and the cylindrical electrode and the curved electrode are insulated from each other.

Here, the columnar electrode is disposed in the circular insulating pot body, so that the horizontal distance from any point on the columnar electrode to the curved surface electrode is the same. When the electric cooker is electrified, the curved surface electrode and the columnar electrode are respectively used as two electrodes of the electrode assembly, and an electric field is applied to food materials in the cooker body. In implementation, the curved surface electrode can be made of any suitable high-temperature-resistant conductor material, and the columnar electrode can be an electrode rod.

In some embodiments, the columnar electrode can be arranged at the bottom of the pot body through a fixing piece. In other embodiments, the cooking device further comprises an insulating upper cover, and the columnar electrode can be fixed on the insulating upper cover and is positioned in the pot body when the upper cover is buckled with the pot body.

According to the cooking equipment provided by the embodiment of the application, the electrodes are adopted to apply the electric field to the two ends of the food material, so that current passes through the food material, and the impedance of the food material can be utilized to generate heat energy under the action of the current in the food material, so that the food material is heated; and provides different cooking programs according to different food materials. Like this, at first, when adopting this cooking equipment to heat, make food heat from inside heat production through the electric current and heat food, make the inside of eating material generate heat, it is more even to eat material to be heated, and nutrient substance destroys fewly, and energy utilization is high. Secondly, because the electrode heating mode does not have a heating surface, the phenomenon of bottom pasting does not exist. Thirdly, corresponding cooking programs are provided according to different food materials, cooking convenience can be improved, cooking mouthfeel of the food materials is improved, cooking experience of a user is improved, and meanwhile, nutritional ingredients, color, fragrance and taste are kept to the maximum extent in the cooking process.

An embodiment of the present application provides a schematic diagram of a cooking apparatus, as shown in fig. 2A, the apparatus includes: pan body 110, electrode assembly 120, temperature detection assembly 130, control assembly 140, upper cover 150 and pressure rise sensing assembly 160, wherein:

the pot body 110 is a square or round insulating pot body; a person skilled in the art can select a proper pot body shape according to actual conditions in implementation, and the embodiment of the application is not limited thereto.

The electrode assembly 120 comprises a first electrode 123 and a second electrode 124 which are equal in area, wherein the first electrode 123 is connected with the upper cover through a pressure rise induction assembly, and the second electrode 124 is arranged at the bottom of the pot body; the first electrode and the second electrode have the same area and shape, and the shape is matched with the shape of the pot bottom and the upper cover.

The pressure-rise sensing member 160 is made of a pressure-sensitive material for adjusting a distance between the electrode assemblies. The skilled person can select a suitable pressure-sensitive material according to practical situations in implementation, and the embodiment of the present application is not limited thereto. The pressure-rise sensing assembly comprises a spring and a pressure sensor, one end of the spring is connected with the first electrode 123, the other end of the spring is connected with the upper cover 150, and the pressure sensor is a device or a device which can sense pressure signals and can convert the pressure signals into usable output electric signals according to a certain rule. Here, the pressure sensor converts the pressure signal of the spring into an electric signal and transmits the electric signal to the control assembly 140, and the control assembly determines the form of the food material according to the electric signal.

Here, the pot body 110 and the upper cover 150 are made of a non-conductive food grade material, and the electrode assembly 120 is made of a conductive food grade material. The second electrode 124 is arranged at the bottom of the pan body, the first electrode 123 is connected with the upper cover 150 through the pressure rise induction assembly 160, and the heated food material is arranged between the first electrode 123 and the second electrode 124. The pressure-rising sensing assembly 160 is used for connecting the first electrode 123 and the upper cover 150, and for sensing the food material to adjust the height of the first electrode 123 so that the food material is heated.

The control component 140 is further configured to control the pressure-rise sensing component to adjust the position of the first electrode, so that the food material contacts with the first electrode, and determine the shape of the food material according to the pressure sensed by the pressure-rise sensing component; determining the cooking program according to the shape of the food material.

Here, the control assembly controls the pressure-rise sensing assembly to adjust the position of the first electrode, so that the first electrode is in contact with the food material. After the contact, the shape of the food material can be determined by sensing the pressure. For example, when the food material is meat block, the pressure sensed by the pressure-rising sensing assembly is greater than the pressure sensed when the food material is liquid. After the shape of the food material is determined, a corresponding cooking program can be determined according to the shape of the food material.

According to the cooking equipment provided by the embodiment of the application, the shape of the food material can be determined by sensing the pressure of the food material through the pressure rise sensing assembly, and then the corresponding cooking program can be determined according to the shape of the food material. Therefore, the control assembly controls the electrode assembly to be in close contact with the food materials in the cooking process, the corresponding cooking program is determined according to the shapes of the food materials, the taste of the prepared food materials is better, and the convenience of food material preparation is improved.

An embodiment of the present application provides a schematic diagram of a cooking apparatus, as shown in fig. 2B, the apparatus 100 includes: pot body 110, electrode assembly 120, temperature detection assembly 130, control assembly 140, upper cover 150 and steam valve 170, wherein:

the pot body 110 is used for containing food materials;

the electrode assembly 120 is used for applying an electric field to the food material after being electrified, so that current passes through the food material to generate heat energy to heat the food material;

the temperature detecting assembly 130 is configured to detect a temperature of the food material in the heating container;

the control component 140 is configured to: determining that the electrode assembly heats the food material to a constant temperature using a third power when it is determined that the specific function is cooking porridge or rice; when the temperature of the food material is detected to be greater than or equal to the constant temperature, controlling the electrode assembly to heat by using fourth power, so that the food material absorbs water.

When the specific function is determined to be porridge or rice cooking, the electrode assembly is controlled to heat the food material to a constant temperature by using a proper third power. Then heating is carried out by using a fourth power, so that the food material finishes absorbing water.

A steam valve 170 installed in the upper cover;

the control assembly is further used for controlling the steam valve to exhaust water vapor in the process of heating the food materials when the heating of the cooking equipment is detected; when the cooking device is detected not to be heated, controlling to close the steam valve.

The cover 150 includes a steam valve 170, and the steam valve 170 functions to remove water vapor during heating, thereby preventing overflowing. An electromagnetic structure can be used to realize the functions of automatic opening when power is on and automatic closing when power is off. Food grade permeable membranes may also be used to allow passage of water vapor and no passage of liquid. The steam valve 170 is designed on the upper cover 150 to prevent leakage when the user goes out to carry. The person skilled in the art can select a suitable steam valve according to practical situations in practice, and the embodiment of the present application is not limited thereto.

The cooking equipment that this application embodiment provided, the control is eaten material and is inhaled water with constant temperature earlier when cooking congee or cooking, can reach the effect that improves the culinary art taste of eating material to cooking congee or cooking. Set up the steam valve at cooking equipment's upper cover, reach the in-process of heating and arrange water vapor, prevent the effect that overflows, still satisfied the user and gone out the demand that prevents to take place the seepage when carrying, promoted user's use impression.

Based on the foregoing embodiments, embodiments of the present application provide a cooking method, which is executed by a control component of a cooking apparatus. Fig. 3 is a schematic flow chart of an implementation of a cooking method provided in an embodiment of the present application, and as shown in fig. 3, the method includes:

step 301, responding to a cooking starting operation, and determining that a cooking device enters a specific function, wherein the specific function is used for determining a cooking program according to food materials;

the specific function is selected by the user according to the food material to be cooked. For example, a function profile may be provided on the cooking appliance to provide the user with a choice. The functional files can be marked by health-preserving food materials, tea materials, porridge, dessert, and the like. Those skilled in the art can select a suitable function file according to actual situations in implementation, and the embodiment of the present application is not limited thereto.

Step 302, according to the cooking program, controlling an electrode assembly to heat the food material by using a first power;

after the user selects the function file, a 'start' button or a 'start' button can be arranged on the cooking equipment, the 'start' button or the 'start' button on the cooking equipment is clicked, and the cooking can be directly started according to the function file selected by the user: the control component uses the corresponding cooking programs according to the selected different function gears, and controls the electrode component to heat the food materials by using the first power corresponding to the selected function gears.

Step 303, controlling a temperature detection assembly to detect the temperature of the food material in the pot body;

and 304, controlling the electrode assembly to heat by using a second power when the temperature of the food material is greater than or equal to the switching temperature.

Here, the first power and the second power may be the same or different, wherein the first power may be greater than the second power, i.e. the high power is used for heating to the switching temperature and then the low power is used for heating. The first power may be set to between 800 watts and 2200 watts and the second power may be set to between 0 watts and 500 watts. In other embodiments, the first power may be less than the second power, i.e., the low power is used to heat to the switching temperature and then the high power is used to heat.

The switching temperature is different according to different values of the selected function gear. For example: the switching temperature of the tea function gear can be set to be 70-100 ℃; the switching temperature of the 'health preserving food material' or 'dessert' functional grade can be set to be between 80 ℃ and 100 ℃; the switching temperature of the functional gear of the fruit tea can be set to be 40-85 ℃; the 'porridge' or 'rice' functional grade switching temperature can be set between 85 and 100 degrees centigrade.

The preset time can be set according to the requirements of the user, and the heating of the electrode assembly is controlled to enable the food material to maintain the temperature specified by the user within the preset time.

According to the cooking method provided by the embodiment of the application, a new electric heating technology is adopted, the cooking program is determined according to the food materials, and then the food materials are cooked by using a method of heating the food materials to a proper temperature at high power and then heating the food materials at low power. Because the electric heating can lead current to pass through the food material in the cooking process, the food material cells are subjected to electroporation, the food material cells are broken, and the nutrition is easy to dissolve out. Therefore, firstly, an electric field can be applied to two ends of food through the electrode assembly, the food can be heated by utilizing the self impedance characteristic of the food to generate heat under the action of current flowing through the food, the electric energy is directly converted into heat energy in the food, the utilization rate of the heat energy is high, and the cooking time of the food is shortened. Secondly, the food material cells can be subjected to electroporation effect through the electrode assembly by electric heating, so that the food material cells are damaged, nutrient substances are easier to dissolve out, and the food material cells are easier to taste. Finally, an electric field is formed in the electric heating cooking process, and under the action of the electric field, charged substances (such as calcium) in the food materials are dissolved out at an accelerated speed, so that the cooked food materials are more nutritious.

Based on the foregoing embodiments, embodiments of the present application provide a cooking method, which is executed by a control component of a cooking apparatus. The method comprises the following steps:

step 311, responding to a cooking starting operation, and determining the shape of the food material according to the pressure sensed by the pressure-rise sensing assembly;

when cooking starts, the pressure rise sensing assembly is controlled to sense the pressure of the food materials, and the shapes of the food materials can be determined according to the sensed pressure of the food materials. For example, when the food material is meat block, the pressure sensed by the pressure-rising sensing assembly is greater than the pressure sensed when the food material is liquid.

For example: the food materials are put into the cooker, and after the cover is closed, the electric control module controls the pressure rise induction assembly to detect whether the food materials are blocky meat or broth.

Step 312, determining the cooking program according to the shape of the food material;

after the shape of the food material is determined, a corresponding cooking program can be determined according to the shape of the food material.

313, controlling an electrode assembly to heat the food material with a first power according to the cooking program;

when the food material is detected to be blocky meat, the pressure-rising sensing assembly automatically presses the first electrode downwards, so that the electrode assembly is tightly attached to the meat block, and then the meat block is heated by using small power (between 100 watts and 500 watts).

When the food materials are detected to be broths, the pressure rising sensing assembly automatically presses the first electrode downwards, the first electrode is made to be in contact with the water surface and below the water level line, high-power heating (between 800 watts and 2200 watts) is firstly carried out for heating, and the pressure rising sensing module detects the change of the water level line or calculates the descending speed of the water level line in the heating process, so that the upper heating electrode is kept below the water level.

Step 314, controlling the temperature detection assembly to detect the temperature of the food material in the pot body;

and 315, controlling the electrode assembly to heat with a second power when the temperature of the food material is greater than or equal to the switching temperature.

When the food material is detected to be the block meat, and the temperature of the food material is larger than or equal to the switching temperature, the electrode assembly is controlled to heat intermittently, and the temperature of the meat is monitored by the temperature detection assembly in the heating process until the cooking is finished.

When it is detected that the food material is of the broth type and the temperature of said food material is greater than or equal to the switching temperature, heating with low power (between 0 and 500 watts) until the end of cooking.

According to the cooking method provided by the embodiment of the application, the shape of the food material can be determined by sensing the pressure of the food material through the pressure rise sensing assembly, and then the corresponding cooking program can be determined according to the shape of the food material. Therefore, the control assembly controls the electrode assembly to be in close contact with the food materials in the cooking process, the corresponding cooking program is determined according to the shapes of the food materials, the taste of the prepared food materials is better, and the convenience of food material preparation is improved.

Based on the foregoing embodiments, the present application provides another cooking method, which is executed by a control component of a cooking device. The method comprises the following steps:

step 321, responding to a cooking starting operation, and determining that the cooking device enters a specific function, wherein the specific function is used for determining a cooking program according to food materials;

step 322, when it is determined that the specific function is cooking porridge or rice, determining that the electrode assembly heats the food material to a constant temperature using a third power;

step 323, when the temperature of the food material is greater than or equal to the constant temperature, controlling the electrode assembly to heat with a fourth power, so that the food material absorbs water;

Step 324, controlling an electrode assembly to heat the food material with a first power according to the cooking program;

step 325, controlling a temperature detection component to detect the temperature of the food material in the pot body;

and 326, controlling the electrode assembly to heat by using a second power when the temperature of the food material is greater than or equal to the switching temperature.

According to the cooking method provided by the embodiment of the application, when porridge is cooked or rice is cooked, the food materials are controlled to absorb water at constant temperature, and the effect of improving the cooking taste of the food materials can be achieved for porridge cooking or rice cooking.

Based on the foregoing embodiments, the present application provides a further cooking method, which is executed by a control component of a cooking apparatus. The method comprises the following steps:

step 331, responding to a cooking starting operation, and determining that the cooking equipment enters a specific function, wherein the specific function is used for determining a cooking program according to food materials;

step 332, controlling an electrode assembly to heat the food material with a first power according to the cooking program;

step 333, controlling a temperature detection component to detect the temperature of the food material in the pot body;

step 334, when the temperature of the food material is greater than or equal to the switching temperature, controlling the electrode assembly to heat with a second power;

step 335, when it is detected that the cooking device is heated, controlling a steam valve to remove water vapor in the process of heating the food material;

and 336, when the condition that the cooking equipment is not heated is detected, controlling to close the steam valve.

The cooking method that this application embodiment provided sets up the steam valve at cooking equipment's upper cover, reaches the in-process of heating and arranges vapor, prevents the effect that overflows, has still satisfied the user and has gone out the demand that prevents to take place the seepage when carrying, has promoted user's use impression.

Fig. 4A is a schematic structural diagram of a cooking apparatus according to an embodiment of the present application, and as shown in fig. 4A, the cooking apparatus includes:

a heating container 410 made of a non-conductive food grade material for placing food materials to be cooked;

the heating electrodes 420 are positioned at two sides in the heating container 410, heat the food materials through the voltage difference between the two electrodes and are made of conductive food-grade materials;

the temperature probe 430 can be positioned at the bottom of the heating container 410, or at the inner wall of the heating container 410 or the bottom of the upper cover 450, is used for detecting the temperature of food materials in the heating container, and is made of non-conductive food-grade materials;

an electronic control module 440 for controlling the entire heating process; the upper cover 450 is made of non-conductive food-grade materials;

and a steam valve 460 disposed on the upper cover 450, the steam valve functioning to remove water vapor during heating and preventing overflowing.

The steam valve can adopt an electromagnetic structure to realize the functions of automatic opening when electrified and automatic closing when power is off; food grade permeable membranes may also be used to allow passage of water vapor and no passage of liquid.

The embodiment of the application provides a cooking method, which comprises the following steps:

step 401, determining a cooking function file;

step 402, setting a first power to heat the food material to a switching temperature according to the function file;

when the function grade is a tea function grade, the switching temperature can be set to be 70-100 ℃; when the function file is a health food material or dessert function file, the switching temperature can be set to be between 80 ℃ and 100 ℃; when the function grade is a fruit tea function grade, the switching temperature can be set to be 40-85 ℃; when the function profile is a porridge or rice function profile, the switching temperature may be set to between 85 degrees celsius and 100 degrees celsius. When the function profile is a soup cooking function profile, the switching temperature may be set to be between 80 degrees celsius and 95 degrees celsius.

When the function grade is a soup cooking function grade, the temperature measuring probe feeds back the temperature of the food materials, the electronic control module judges whether the temperature reaches the switching temperature, and when the temperature is less than or equal to the switching temperature, the food materials are heated by adopting the power of 800 watts to 200 watts to rapidly heat the food materials.

Step 403, determining that the food material temperature is greater than or equal to the switching temperature, and setting a second power to maintain the food material temperature;

when the function grade is a tea function grade, setting a second power to maintain the temperature of the food material, wherein the maintaining time can be set to be 0-10 minutes; when the function file is a health food material or dessert function file, setting a second power to maintain the temperature of the food material, wherein the maintaining time can be set to be 15 minutes to 45 minutes; when the function grade is a porridge or rice function grade, setting a second power to maintain the temperature of the food material, wherein the maintaining time can be set to be 0-10 minutes; when the function file is a soup cooking function file, setting a second power to maintain the temperature of the food material, wherein the maintaining time can be set to be 0-20 minutes.

When the function grade is a soup cooking function grade and the temperature of the food materials is higher than the switching temperature, the food materials are heated by the power of 100 to 500 watts to be rapidly heated, meanwhile, the cooking equipment starts to count down the heating time, the counting down time is 30 to 90 minutes, the counting down time is finished, and the heating electrodes are automatically powered off.

The method is characterized in that health-preserving food materials such as medlar, dendrobium, lucid ganoderma and the like are cooked by electric heating and common heating, and the change situation of the content of dissolved total sugar (nutrient components with health-care effect) before and after cooking is researched.

Fig. 4B is a schematic diagram of a comparison result of total wolfberry sugar dissolution contents provided in an embodiment of the present application, and as shown in fig. 4B, the total wolfberry sugar dissolution content through electrical heating is 6.32 grams per liter (g/L), the total wolfberry sugar dissolution content through ordinary heating is 5.85 grams per liter (g/L), and the total wolfberry sugar dissolution content 401 through electrical heating is greater than the total wolfberry sugar dissolution content 402 through ordinary heating.

Fig. 4C is a schematic diagram of a comparison result of the total dissolved content of dendrobium sugar provided in the embodiment of the present application, and as shown in fig. 4C, the total dissolved content of electrically heated dendrobium sugar is 0.68 grams per liter (g/L), the total dissolved content of commonly heated dendrobium sugar is 0.5 grams per liter (g/L), and the total dissolved content 403 of electrically heated dendrobium sugar is greater than the total dissolved content 404 of commonly heated dendrobium sugar.

Fig. 4D is a schematic diagram of a comparison result of total sugar dissolution content of ganoderma lucidum provided in the embodiment of the present application, and as shown in fig. 4D, the total sugar dissolution content of ganoderma lucidum subjected to electrical heating is 0.04 grams per liter (g/L), the total sugar dissolution content of ganoderma lucidum subjected to ordinary heating is 0.033 grams per liter (g/L), and the total sugar dissolution content 403 of ganoderma lucidum subjected to electrical heating is greater than the total sugar dissolution content 404 of ganoderma lucidum subjected to ordinary heating.

As can be seen from the results of fig. 4B, 4C and 4D, the electrical heating is advantageous for the dissolution of food material nutrients.

Fig. 4E is a graph illustrating a comparison result of transmittance of a tube bone soup provided in this embodiment of the application, as shown in fig. 4E, different cooking tools are used to cook a pig tube bone soup, and the obtained transmittance data is as shown in fig. 4E, where transmittance 407 of the tube bone soup cooked by using electric heating is 32%, transmittance 408 of the tube bone soup cooked by using an electromagnetic kettle is 42%, transmittance 409 of the tube bone soup cooked by using an electric pressure cooker is 45%, transmittance 410 of the tube bone soup cooked by using an electric stew pot is 68%, and transmittance 407 of the tube bone soup cooked by using electric heating is minimum. Here, the smaller the light transmittance is, the thicker the soup is, and it is understood from the data that the electric heating is advantageous in the action of the thick soup as compared with the other three cooking methods, which is the manifestation of the dissolution of the nutrient substances and calcium in the food material.

Step 404, before the step 402, the method further includes setting a third power to heat the food material to a constant temperature, and keeping the constant temperature to meet a time requirement.

If the porridge and rice functional grade is selected, the electric control program defaults to absorb water at constant temperature (25-60 ℃). The time for maintaining the constant temperature may be 0 to 20 minutes.

The cooking method provided by the embodiment of the application adopts a new electric heating technology, food is heated from internal heat production through current, the food materials are heated more uniformly, nutrient substances are less damaged, and the energy utilization rate is high. Because heating does not have a heating surface, the phenomenon of bottom pasting does not exist, and high-power heating can be realized in the columnar heating container. In the process of cooking by electric heating, current can pass through the food materials to generate an electroporation effect on food material cells, so that the food material cells are broken, and nutrition is dissolved out more easily.

step 411, determining the shape of the food material;

the food materials are placed into the container, the upper cover of the pot body is closed, the whole system is powered on, and after the program is started, the control assembly controls the pressure rise sensing module to detect whether the food materials are blocky meat or bouillon.

Step 412, determining a cooking method according to the shape of the food material;

when the food material is detected to be block-shaped meat, the pressure rising induction module automatically presses down the heating electrode to enable the electrode to be tightly attached to the meat block, then the meat block is heated by low-power current, the heating power is 100-500 watts, the meat is heated intermittently, and the temperature of the meat is monitored by the temperature measuring probe in the heating process until the cooking is finished.

When the food materials are detected to be broth, the pressure rising induction module automatically presses the upper heating electrode downwards to enable the electrode to be in contact with the water surface and be below the water level line, high-power heating is firstly carried out, and the pressure rising induction module detects the change of the water level line or calculates the descending speed of the water level line in the heating process, so that the upper heating electrode is kept below the water level. When the temperature is heated to the switching temperature, the small-power heating is used until the cooking is finished.

Fig. 4F is a comparison diagram of the fat content of fat portions according to the embodiment of the present application, and as shown in fig. 4F, the fat content 411 after electrical heating is 56%, and the fat content 412 after ordinary heating is 87.4%. Obviously, the use of electric heating has obvious effect on reducing fat of pork.

The cooking method provided by the embodiment of the application adopts a new electric heating technology, food is heated from internal heat production through current, the food is heated in the food, the food is heated more uniformly, nutrient substances are less damaged, and the energy utilization rate is high. The lipid cells have higher water content and higher conductivity than muscle cells, and the current is easier to puncture the lipid cells, so that the grease is easier to dissolve out. The salt ions can also move back and forth along with the current during heating, so that the salt ions can easily enter the food materials, the taste of the food materials is accelerated, and the salt consumption is reduced.

step 421, putting the food material into a heating container, covering the upper cover of the pot body, and starting the program;

step 422, controlling the cylindrical electrode and the round conductive pot body to be electrified according to the program;

the inner food material forms a current path between the columnar electrode and the circular conductive pot body for heating.

And 423, detecting the temperature of the food material through the temperature detection component and transmitting the temperature to the control component, analyzing the temperature of the food material through the control component, and controlling the temperature of the food material to cook through adjusting electric parameters such as voltage and frequency.

The cooking method provided by the embodiment of the application adopts a novel cooking technology, and directly heats the food materials through an electric physical heating technology. An electric field is applied to two ends of food by using the electrode assembly, and heat can be generated under the action of current flowing into the food through the impedance characteristic of the food, so that the material is uniformly heated. The electric energy is directly converted into heat energy in the food material, the energy utilization rate is high, and the cooking time of the food material is shortened. An electric field is formed in the cooking process of electric heating, and under the action of the electric field, charged substances (such as calcium) in the food materials are accelerated to dissolve out under the action of the electric field, so that the function of thick soup can be achieved.

step 431, putting food materials into the heating container, covering the upper cover of the pot body, and starting a program;

step 432, controlling the electrode assembly and the heating assembly to complete cooking according to the program.

Here, taking rice cooking as an example, fig. 4G is an electric control graph of rice cooking according to the embodiment of the present application. As shown in fig. 4G, the horizontal axis is a time axis, the vertical axis is a temperature axis, and the water is rapidly heated by using high voltage in the rapid heating stage; when the water temperature reaches boiling, the boiling can be maintained only by a smaller voltage; the current is reduced along with the evaporation of water in the cooking process, and when the current is less than 0.1 ampere, the power is cut off to enter the stewing stage.

Based on the foregoing embodiments, the present application provides a cooking apparatus, which includes units and modules included in the units, and can be implemented by a processor in a cooking device; of course, it may also be implemented by logic circuitry; in implementation, the processor may be a Central Processing Unit (CPU), a Microprocessor (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like.

Fig. 5 is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, and as shown in fig. 5, the cooking apparatus 500 includes a first determining module 501, a first control module 502, a detecting module 503, and a second module 504, where:

a first determining module 501, configured to determine, in response to a cooking start operation, that a cooking device enters a specific function, where the specific function is used to determine a cooking program according to a food material;

a first control module 502 for controlling an electrode assembly to heat the food material using a first power according to the cooking program;

the detection module 503 is used for controlling the temperature detection assembly to detect the temperature of the food material in the pot body;

a second control module 504, configured to control the electrode assembly to heat with a second power when the temperature of the food material is greater than or equal to the switching temperature.

In some embodiments, the first determination module comprises a first determination submodule and a second determination submodule, wherein: the first determining submodule is used for responding to the cooking starting operation and determining the shape of the food material according to the pressure sensed by the pressure-rise sensing assembly; and the second determining submodule is used for determining the cooking program according to the shape of the food material.

In some embodiments, the cooking apparatus further comprises a second determining module and a third controlling module, wherein: a second determination module for determining that the electrode assembly heats the food material to a constant temperature using a third power when it is determined that the specific function is cooking porridge or rice; and the third control module is used for controlling the electrode assembly to heat by adopting fourth power when the temperature of the food material is greater than or equal to the constant temperature so as to enable the food material to absorb water.

In some embodiments, the cooking apparatus further comprises a fourth control module and a fifth control module, wherein: the fourth control module is used for controlling the steam valve to exhaust steam in the process of heating the food materials when the heating of the cooking equipment is detected; and the fifth control module is used for controlling to close the steam valve when the cooking equipment is detected not to be heated.

It should be noted that, in the embodiment of the present application, if the cooking method is implemented in the form of a software functional module and sold or used as a standalone product, the cooking method may also be stored in a computer readable storage medium. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cooking apparatus to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: various media capable of storing program codes, such as a usb disk, a removable hard disk, a Read Only Memory (ROM), a magnetic disk, or an optical disk. Thus, embodiments of the present application are not limited to any specific combination of hardware and software.

Accordingly, embodiments of the present application provide a computer-readable storage medium, on which one or more programs are stored, the one or more programs being executable by one or more processors to implement the steps in the cooking method provided by the above embodiments.

Here, it should be noted that: the above description of the storage medium and device embodiments is similar to the description of the method embodiments above, with similar advantageous effects as the method embodiments. For technical details not disclosed in the embodiments of the storage medium and apparatus of the present application, reference is made to the description of the embodiments of the method of the present application for understanding.

It should be appreciated that reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present application. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. It should be understood that, in the various embodiments of the present application, the sequence numbers of the above-mentioned processes do not mean the execution sequence, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation to the implementation process of the embodiments of the present application. The above-mentioned serial numbers of the embodiments of the present application are merely for description and do not represent the merits of the embodiments.

It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

In the several embodiments provided in the present application, it should be understood that the disclosed apparatus and method may be implemented in other ways. The above-described device embodiments are merely illustrative, for example, the division of the unit is only a logical functional division, and there may be other division ways in actual implementation, such as: multiple units or components may be combined, or may be integrated into another system, or some features may be omitted, or not implemented. In addition, the coupling, direct coupling or communication connection between the components shown or discussed may be through some interfaces, and the indirect coupling or communication connection between the devices or units may be electrical, mechanical or other forms.

The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units; can be located in one place or distributed on a plurality of network units; some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.

In addition, all functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may be separately regarded as one unit, or two or more units may be integrated into one unit; the integrated unit can be realized in a form of hardware, or in a form of hardware plus a software functional unit.

Those of ordinary skill in the art will understand that: all or part of the steps for realizing the method embodiments can be completed by hardware related to program instructions, the program can be stored in a computer readable storage medium, and the program executes the steps comprising the method embodiments when executed; and the aforementioned storage medium includes: various media that can store program code, such as removable storage devices, read-only memories, magnetic or optical disks, etc. Alternatively, the integrated units described above in the present application may be stored in a computer-readable storage medium if they are implemented in the form of software functional modules and sold or used as independent products. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cooking apparatus to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: a removable storage device, a ROM, a magnetic or optical disk, or other various media that can store program code.

The above description is only an example of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily conceive of changes or substitutions within the technical scope of the present application, and all the changes or substitutions should be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims

1. A cooking apparatus, characterized in that the apparatus comprises:

the pot body is used for containing food materials;

the electrode assembly is arranged in the pot body, and the horizontal distances between points on each electrode are the same;

the electrode assembly is used for applying an electric field to the food materials after being electrified, so that current passes through the food materials to generate heat energy to heat the food materials;

the temperature detection assembly is used for detecting the temperature of the food material in the heating container;

the control component is used for responding to a cooking starting operation and determining that the cooking equipment enters a specific function, wherein the specific function is used for determining a cooking program according to the food; controlling the electrode assembly to heat the food material using a first power according to the cooking program; controlling the temperature detection assembly to detect the temperature of the food material in the pot body; and when the temperature of the food material is greater than or equal to the switching temperature, controlling the electrode assembly to heat by using a second power.

2. The apparatus of claim 1,

the pot body is a square insulating pot body;

the electrode assembly includes two sidewall electrodes and a center electrode having equal areas;

the side wall electrodes are respectively arranged at the inner sides of any two opposite side walls of the pot body; the horizontal distances between the central electrode and each point on any one of the side wall electrodes are the same.

3. The apparatus of claim 1, further comprising a heating assembly disposed at a bottom of the pan body;

the pot body is an insulating pot body;

the electrode assembly includes two sidewall electrodes of equal area.

4. The apparatus of claim 1, further comprising a cover made of a food grade material that is not electrically conductive;

the pan body is reused as a round conductive pan body of an electrode;

the electrode assembly comprises a columnar electrode arranged in the pot body or a columnar electrode arranged on the upper cover, and the columnar electrode is insulated from the pot body.

5. The apparatus of claim 1, wherein the pan is a circular insulating pan;

the electrode assembly comprises two curved surface electrodes symmetrically arranged on the insulating pot body and a columnar electrode arranged in the insulating pot body; the columnar electrode is insulated from the pot body.

6. The apparatus of claim 1, wherein the pan body further comprises:

the pressure rise sensing assembly is made of a pressure sensing material and is used for adjusting the distance between the electrode assemblies;

the electrode assembly comprises a first electrode and a second electrode which are equal in area, wherein the first electrode is connected with the upper cover through the pressure rise induction assembly, and the second electrode is arranged at the bottom of the pot body;

the control assembly is further used for controlling the pressure rise sensing assembly to adjust the position of the first electrode so that the food material is in contact with the first electrode, and the shape of the food material is determined according to the pressure sensed by the pressure rise sensing assembly; determining the cooking program according to the shape of the food material.

7. The apparatus of any one of claims 1 to 6, wherein the pan body further comprises:

a steam valve installed in the upper cover;

8. The apparatus of any of claims 1 to 7, wherein the control assembly is configured to: determining that the electrode assembly heats the food material to a constant temperature using a third power when it is determined that the specific function is cooking porridge or rice;

and when the temperature of the food material is detected to be greater than or equal to the constant temperature, controlling the electrode assembly to heat by adopting fourth power so as to enable the food material to absorb water.

9. A method of cooking, the method comprising:

responding to a cooking starting operation, determining that the cooking equipment enters a specific function, wherein the specific function is used for determining a cooking program according to food materials;

controlling an electrode assembly to heat the food material using a first power according to the cooking program;

controlling a temperature detection assembly to detect the temperature of the food material in the pot body;

and when the temperature of the food material is greater than or equal to the switching temperature, controlling the electrode assembly to heat by using a second power.

10. The method of claim 9, wherein the determining that the cooking appliance enters the specific function in response to the cooking start operation comprises:

responding to the cooking starting operation, and determining the shape of the food material according to the pressure sensed by the pressure-rise sensing assembly;

determining the cooking program according to the shape of the food material.

11. The method of claim 9, wherein prior to the control electrode assembly heating the food material using the first power, the method further comprises:

determining that the electrode assembly heats the food material to a constant temperature using a third power when it is determined that the specific function is cooking porridge or rice;

and when the temperature of the food material is greater than or equal to the constant temperature, controlling the electrode assembly to heat by adopting fourth power so as to enable the food material to absorb water.

12. The method according to any one of claims 9 to 11, further comprising: when the cooking equipment is detected to be heated, controlling a steam valve to exhaust steam in the process of heating the food material;

when the cooking device is detected not to be heated, controlling to close the steam valve.

13. A cooking device, characterized in that it comprises:

the cooking device comprises a first determining module, a second determining module and a control module, wherein the first determining module is used for responding to cooking starting operation and determining that the cooking device enters a specific function, and the specific function is used for determining a cooking program according to food materials;

a first control module for controlling the electrode assembly to heat the food material using a first power according to the cooking program;

the detection module is used for controlling the temperature detection assembly to detect the temperature of the food material in the pot body;

and the second control module is used for controlling the electrode assembly to heat by using second power when the temperature of the food material is greater than or equal to the switching temperature.

14. A computer storage medium having one or more programs stored thereon that are executable by one or more processors to implement the steps in the cooking method of any one of claims 9 to 12.