CN114253166A - Control method for cooking appliance and cooking appliance - Google Patents

Control method for cooking appliance and cooking appliance Download PDF

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Publication number
CN114253166A
CN114253166A CN202011023991.7A CN202011023991A CN114253166A CN 114253166 A CN114253166 A CN 114253166A CN 202011023991 A CN202011023991 A CN 202011023991A CN 114253166 A CN114253166 A CN 114253166A
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China
Prior art keywords
soaking
temperature
preset
cooking
rice
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Pending
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CN202011023991.7A
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Chinese (zh)
Inventor
胡强能
樊杜平
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Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
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Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
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Priority to CN202011023991.7A priority Critical patent/CN114253166A/en
Publication of CN114253166A publication Critical patent/CN114253166A/en
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    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
    • G05B19/0423—Input/output
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B2219/00—Program-control systems
    • G05B2219/20—Pc systems
    • G05B2219/26—Pc applications
    • G05B2219/2643—Oven, cooking

Abstract

The invention discloses a control method for a cooking appliance and the cooking appliance. Cooking utensil has and soaks the function, and cooking utensil includes interior pot and temperature-detecting device, and temperature-detecting device is used for the bottom temperature of pot in the real-time detection. The control method comprises the following steps: receiving soaking cooking information input from the outside, wherein the soaking cooking information comprises rice type information and soaking duration Y; according to the rice standard soaking time length Y determined by the rice category information0Determining a preset soaking temperature T corresponding to the rice type information according to the size relation of the soaking time Y; after receiving a command of starting to execute the soaking function, taking the preset soaking temperature T as the reference of heating the bottom of the inner pot to execute the soaking program until the soaking is finishedAnd finishing counting down the bubble time length Y, and entering a preset cooking program. Therefore, the proper preset soaking temperature T can be selected according to the rice type category information, so that the soaking program is more fit with the rice to be cooked, the water absorption of the rice is more sufficient, and the final cooking taste is better.

Description

Control method for cooking appliance and cooking appliance
Technical Field
The invention relates to the technical field of cooking appliances, in particular to a control method for a cooking appliance and the cooking appliance.
Background
A cooking appliance is one of common appliances in a home kitchen, and a user generally puts appropriate food and water in the cooking appliance in advance and then selects a desired cooking function in the conventional cooking appliance, so that the cooking appliance starts to execute a cooking program until cooking is completed after a start key is pressed.
However, if the existing cooking utensil wants to cook bean rice (rice and bean mixture) by using the ordinary cooking function, the beans are not fully soaked due to the short water absorption stage in the ordinary cooking function, and finally the situation that the rice is cooked well but the beans are not cooked well may occur; in addition, the required soaking time and the soaking temperature are different for different food materials, so how to cook the food materials with good taste is a problem to be solved urgently.
Therefore, it is desirable to provide a control method for a cooking appliance and a cooking appliance to at least partially solve the above problems.
Disclosure of Invention
In this summary, concepts in a simplified form are introduced that are further described in the detailed description. This summary of the invention is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.
According to a first aspect of the present invention, there is provided a control method for a cooking appliance having a soaking function, the cooking appliance comprising an inner pot and a temperature detection device for detecting the temperature of the bottom of the inner pot in real time;
the control method comprises the following steps:
receiving soaking cooking information input from the outside, wherein the soaking cooking information comprises rice type information and soaking duration Y; according to the rice standard soaking time length Y determined by the rice category information0Determining a preset soaking temperature T corresponding to the rice type information according to the size relation of the soaking time Y;
and after a command of starting to execute a soaking function is received, taking the preset soaking temperature T as a reference for heating the bottom of the inner pot to execute a soaking program, and entering a preset cooking program until the countdown of the soaking time length Y is finished.
According to the control method for the cooking utensil provided by the invention, the control method can be used for the cooking utensil with a soaking function, and can determine the proper preset soaking temperature T according to the soaking time Y and the rice type information, so that the food to be cooked is fully and reasonably soaked, the food is prevented from being cracked and scattered due to excessive water absorption, or the cooking effect is prevented from being influenced due to insufficient water absorption time.
Preferably, the rice species reference soaking time length Y determined according to the rice species category information0Determining the preset soaking temperature T corresponding to the rice variety information according to the size relation of the soaking time Y comprises the following steps:
if the soaking time length Y is larger than the rice standard soaking time length Y0Selecting the preset soaking temperature T in a first soaking temperature range W1;
if the soaking time length Y is less than the rice standard soaking time length Y0Selecting the preset soaking temperature T in a second soaking temperature range W2;
wherein the maximum endpoint value of the first soaking temperature range W1 is less than or equal to the minimum endpoint value of the second soaking temperature range W2.
Therefore, the proper preset soaking temperature T can be determined according to the rice type information and the soaking time length Y, and the condition that the soaking time length Y does not reach the reference soaking time length Y corresponding to the rice type can be understood0When the temperature is higher than the preset temperature T, the soaking temperature T is set to be higher, so that the soaking is sufficient; otherwise, the soaking time length Y exceeds the reference soaking time length Y corresponding to the rice0In the process, the preset soaking temperature T is set to be lower, so that the crushing or spalling caused by excessive soaking is avoided.
Preferably, the method further comprises the following steps:
and adjusting the water absorption duration X of the water absorption stage in the preset cooking program according to the soaking duration Y, and executing the adjusted preset cooking program after the soaking program is executed.
Therefore, the whole cooking process of the cooking appliance can be reasonably optimized, the time is saved, and a good cooking effect can be achieved.
Preferably, the decrease Z of the water absorption period X is determined according to formula (1):
and Z is Y/10+2(1), wherein Y is the soaking time.
Thereby, the water absorption time period in the preset cooking program can be accurately adjusted.
Preferably, the soaking procedure comprises a soaking water absorption phase comprising:
heating the inner pot to stop heating after the bottom temperature of the inner pot reaches a preset water absorption temperature T0, and continuing for a first heating stop time K1, wherein the preset water absorption temperature T0 is equal to the preset soaking temperature T + a first preset adjusting value M1.
Therefore, the bottom temperature of the inner pot reaches the proper preset water absorption temperature T0 by taking the preset soaking temperature T as the reference, and a good water absorption effect can be achieved.
Preferably, the soaking procedure further comprises a first soaking phase after the soaking water absorption phase, the first soaking phase comprising:
at a first soaking duty cycle a: b, circularly heating the inner pot to enable the temperature of the bottom of the inner pot to be between a first preset temperature T1 and a second preset temperature T2, and keeping the inner pot for a first preset soaking time Y1,
the first preset temperature T1 is equal to the preset soaking temperature T + a second preset adjustment value M2, the second preset temperature T2 is equal to the preset soaking temperature T + a third preset adjustment value M3, and the first preset adjustment value M1 is greater than the second preset adjustment value M2 and the third preset adjustment value M3.
Therefore, the food to be cooked can be fully soaked in a proper temperature range, and a good water absorption effect is achieved.
Preferably, the soaking program further comprises a second soaking phase after the first soaking phase, the second soaking phase comprising:
at a second soaking duty cycle C: d, circularly heating the inner pot to enable the temperature of the bottom of the inner pot to be between a third preset temperature T3 and a fourth preset temperature T4 until the soaking time Y is counted down,
the third preset temperature T3 is equal to the preset soaking temperature T, and the fourth preset temperature T4 is equal to the preset soaking temperature T — a fourth preset adjustment value M4.
Therefore, the food to be cooked can be fully soaked in a proper temperature range lower than that of the first soaking stage, and a good water absorption effect is achieved.
According to a second aspect of the present invention, there is also provided a cooking appliance having a soaking function, the cooking appliance including:
the inner pot is used for containing food materials to be soaked;
the temperature detection device is used for detecting the temperature of the bottom of the inner pot in real time; and
the control device is in signal connection with the temperature detection device; wherein the control device is configured to control the cooking appliance to perform the steps of the control method for a cooking appliance provided according to the first aspect of the invention.
The cooking appliance provided by the invention can be used for a cooking appliance with a soaking function, and can determine a proper preset soaking temperature T according to the soaking time Y and the rice type information, so that the food to be cooked is fully and reasonably soaked, the food is prevented from being cracked and scattered due to excessive moisture absorption, or the cooking effect is prevented from being influenced due to insufficient water absorption time.
Drawings
The following drawings of the invention are included to provide a further understanding of the invention. The drawings illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.
In the drawings:
fig. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present invention; and
fig. 2 is a schematic flowchart of a control method for a cooking appliance according to an embodiment of the present invention.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that embodiments of the invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in detail so as not to obscure the embodiments of the invention.
It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular is intended to include the plural unless the context clearly dictates otherwise. It will be further understood that the terms "comprises" and/or "comprising," when used in this specification, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof.
Exemplary embodiments according to the present invention will now be described in more detail with reference to the accompanying drawings. These exemplary embodiments may, however, be embodied in many different forms and should not be construed as limited to only the embodiments set forth herein. It is to be understood that these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of these exemplary embodiments to those skilled in the art. In the drawings, the same elements are denoted by the same reference numerals, and thus their description will be omitted.
The invention provides a control method for a cooking appliance and the cooking appliance. The cooking appliance of the invention can be an electric cooker, an electric pressure cooker and the like.
A cooking appliance according to a preferred embodiment of the present invention will be described with reference to fig. 1. As shown in fig. 1, the cooking appliance 100 may include a pot body 110 and a cover 120, the pot body 110 may have an inner pot receiving portion having a cylindrical shape (or other shape), and the inner pot 111 may be freely put into or taken out of the inner pot receiving portion to facilitate cleaning of the inner pot 111. The inner pot 111 is generally made of a metal material and has a circular opening on an upper surface, and the inner pot 111 may be configured as a body of revolution formed by a pot wall having an upper opening and an inner cavity. The capacity of the inner pot 111 is usually below 6L, for example, the capacity of the inner pot 111 may be 2L or 4L.
The cover 120 may be pivotally connected to the pot body 110 by a pivot shaft for covering the pot body 110, and when the cover 120 is covered to the pot body 110, a cooking space is formed between the cover 120 and the inner pot 111.
The cooking appliance 100 further comprises a control device for implementing cooking control of the cooking appliance 100. For example, the Control device may be a Micro Control Unit (MCU). The cooking appliance 100 may further include a heating device (not shown) for heating the inner pan 111, the heating device being electrically connected with the control device.
In addition, the cooking appliance 100 further has a temperature detecting means, such as a top temperature detecting means provided in the cover 120 and/or a bottom temperature detecting means provided below the inner pot accommodating part. The bottom temperature detecting means and the top temperature detecting means may be thermistors. Both the bottom temperature detecting means and the top temperature detecting means are connected to the control means of the cooking appliance 100 to feed back the sensed temperature signal to the control means after sensing the temperature of the inner pan 111, so that the control means can realize more accurate control of the cooking process based on the temperature signal. Wherein, when the inner pot 111 is placed in the inner pot receiving portion of the pot body 110, the bottom temperature detecting means may sense the temperature of the bottom wall of the inner pot 111, for example, the bottom temperature detecting means may be in direct or indirect contact with the bottom wall.
In addition, the cooker body can also comprise a power supply board, and a display board (also called as a panel) can be arranged on the cooker body. Wherein the power panel can be used for supplying power for a control device, a display panel and the like.
It should be noted that although a partial structure of the cooking appliance is schematically described at this time, these lists are merely exemplary and cannot be construed as a structural limitation of the cooking appliance of the present invention.
The invention also provides a control method for the cooking appliance. The control method for the cooking appliance provided by the embodiment of the invention can be used for the cooking appliance. The control method may be used for cooking food materials such as rice, and other similar food materials may be cooked in other embodiments. The control method will be further described below with reference to fig. 2, using brown rice as the food material.
The cooking utensil of the invention has a soaking function. When the user needs to cook by using the soaking function, the control method can be used. Specifically, the control method of the present invention includes:
receiving soaking cooking information input from the outside, wherein the soaking cooking information comprises rice type information and soaking duration Y;
for example, when a user needs to cook, food and water may be simultaneously put into a cooking space of a cooking appliance, and corresponding soaking cooking information may be input on the cooking appliance. Specifically, the soaking cooking information may include rice type information and a soaking time Y, where the rice type information is a type of the placed food material, such as northeast rice, scented rice, silk rice, millet, mung bean, coarse cereal rice or coarse rice, and the soaking time Y is selected by the user through an operation panel input, for example, when the user sets the soaking time Y to be 180 minutes (min), the user may enter a predetermined cooking program, such as a porridge cooking mode, a rice cooking mode, etc., after the cooking appliance starts to perform a soaking function and passes through 180 min. It can be understood that the cooking appliance may receive the soaking cooking information through the cloud server or other devices capable of transmitting signals, in addition to receiving the soaking cooking information manually input by the user.
According to the rice standard soaking time length Y determined by the rice category information0Determining a preset soaking temperature T corresponding to the rice type information according to the size relation of the soaking time Y;
it should be noted here that the rice type information and the rice reference soaking time length Y0There is a corresponding relationship, which may be pre-stored in the memory module of the control chip to be called. For example, it is possible to set: reference soaking time length Y of brown rice0A standard soaking time Y of rice of 4 hours0Is 2 hours, the standard soaking time length of mung bean is Y03 hours, etc. The reference soaking time length Y here0It can be understood as the optimal soaking time matched with the rice.
Specifically, if the soaking time Y is longer than the rice standard soaking time Y0A preset soaking temperature T may be selected in the first soaking temperature range W1;
if the soaking time Y is less than the rice standard soaking time Y0The preset soaking temperature T may be selected in the second soaking temperature range W2;
wherein the maximum endpoint value of the first soaking temperature range W1 is less than or equal to the minimum endpoint value of the second soaking temperature range W2.
Therefore, the soaking time length Y does not reach the reference soaking time length Y corresponding to the rice0When the temperature is higher than the preset temperature T, the soaking temperature T is set to be higher, so that the soaking is sufficient; otherwise, the soaking time length Y exceeds the reference soaking time length Y corresponding to the rice0In the process, the preset soaking temperature T is set to be lower, so that the crushing or spalling caused by excessive soaking is avoided.
The following is given as a corresponding example to facilitate understanding. If it is known that the soaking time period Y input by the user is 180min and the food material to be cooked is brown rice, the reference soaking time period Y corresponding to the brown rice can be determined0It is 240 min. The first soaking temperature range W1 may be set to 30-50 deg.c and the second soaking temperature range W2 may be set to 50-70 deg.c. Therefore, since the soaking time period Y is 180min less than the reference soaking time period Y0The preset soaking temperature T is selected within 30-50 ℃ for 240min, for example, 40 ℃.
After the preset soaking temperature T is determined, after a command of starting to execute a soaking function is received, the preset soaking temperature T is taken as a reference for heating the bottom of the inner pot to execute a soaking program, and the preset cooking program is entered after the countdown of the soaking time length Y is ended.
The method may further comprise:
and adjusting the water absorption duration X of the water absorption stage in the preset cooking program according to the soaking duration Y, and executing the adjusted preset cooking program after the soaking program is executed.
It will be appreciated that the predetermined cooking program will typically include a water absorption phase, a warm boiling phase, and a holding phase. The rice can further absorb moisture in the medium-temperature water absorption stage, then the temperature rising boiling stage is carried out, the cooking appliance enables the rice in the cooking space to be quickly heated to execute the cooking function, and finally the heat preservation stage is carried out, so that the heat preservation is carried out after the heating is finished.
After obtaining the soaking time period Y, the decrease amount Z of the water absorbing time period X may be determined according to the formula (1):
and Z is Y/10+2(1), wherein Y is the soaking time.
For example, if the soaking time period Y is 180min, the amount of decrease Z of the water absorption time period X in the predetermined cooking program is 180/10+2, which is 20 min. That is, when the soaking time period is set to 180min, the water absorption time period X in the predetermined cooking program is decreased by 20 min.
Next, the process of the soaking process will be described. After the preset soaking temperature T is determined, the heating device may be controlled to heat the inner pot at full power.
The soaking procedure may include a soaking water absorption phase including:
heating the inner pot to stop heating after the bottom temperature of the inner pot reaches a preset water absorption temperature T0, and continuing for a first heating stop time K1, wherein the preset water absorption temperature T0 is equal to a preset soaking temperature T + a first preset adjusting value M1. In one example, if the preset soaking temperature T is 40 ℃, the first preset adjustment value M1 may be set to 15 ℃, and thus the preset water absorption temperature T0 ═ T + M1 ═ 40 ℃ +15 ℃ ═ 55 ℃. It is understood that the first preset adjustment value M1 can be set according to actual needs, and generally the preset water absorption temperature T0 is between 50 ℃ and 70 ℃. For example, the range of the first stop heating period K1 may be set as: k1 is more than or equal to 1min and less than or equal to 5 min.
The soaking procedure may further comprise a first soaking phase after the soaking water absorption phase, the first soaking phase comprising:
at a first soaking duty cycle a: b circularly heating the inner pot to ensure that the temperature of the bottom of the inner pot is between a first preset temperature T1 and a second preset temperature T2, and the soaking time is kept for a first preset soaking time Y1,
the first preset temperature T1 is equal to the preset soaking temperature T + the second preset adjustment value M2, the second preset temperature T2 is equal to the preset soaking temperature T + the third preset adjustment value M3, and the first preset adjustment value M1 is greater than the second preset adjustment value M2 and the third preset adjustment value M3.
Note that, the first soaking duty ratio may be set to 1: 3, that is to say, for example, in a single cycle of 30s, the inner pan is heated for 10s and stopped for 20s, so as to maintain the temperature of the bottom of the inner pan between a first preset temperature T1 and a second preset temperature T2, wherein the duration of heating the inner pan can be selected between 5s and 10s, and the duration of stopping heating can be selected between 15s and 25 s. The second preset adjustment value M2 may be 5 deg.c, and the third preset adjustment value M3 may be set to 2 deg.c. That is, if the preset soaking temperature T is 40 ℃, the temperature of the bottom of the inner pot is maintained between 45 ℃ and 42 ℃. It will be appreciated that each preset adjustment value, as well as the first soaking duty cycle, may be specifically adjusted according to actual requirements. Illustratively, the first preset soaking time length Y1 may satisfy: y1 is more than or equal to 5min and less than or equal to 10 min.
The soaking procedure may further comprise a second soaking stage after the first soaking stage, the second soaking stage comprising:
at a second soaking duty cycle C: d, circularly heating the inner pot to enable the temperature of the bottom of the inner pot to be between the third preset temperature T3 and the fourth preset temperature T4 until the countdown of the soaking time length Y is finished,
the third preset temperature T3 is equal to the preset soaking temperature T, and the fourth preset temperature T4 is equal to the preset soaking temperature T — a fourth preset adjustment value M4.
In one example, the fourth preset adjustment value M4 may be set to 3 ℃, so that the temperature of the bottom of the inner pot is maintained between 40 ℃ and 37 ℃ if the preset soaking temperature T is 40 ℃. The second duty ratio may be set to 1: and 3, heating the inner pot for 10s, and stopping heating for 20s, for example, in a period of 30s, wherein the time length for heating the inner pot can be selected from 5s to 10s, and the time length for stopping heating can be selected from 15s to 25 s. It will be appreciated that each preset adjustment value, and the second soaking duty cycle, may be specifically adjusted according to actual requirements.
The flows described in all the preferred embodiments described above are only examples. Unless an adverse effect occurs, various processing operations may be performed in a different order from the order of the above-described flow. The above-mentioned steps of the flow can be added, combined or deleted according to the actual requirement.
According to another aspect of the present invention, there is also provided a cooking appliance as described in the above embodiments, in particular comprising a cooking space, a temperature detection device and a control device, wherein the control device is configured to control the cooking appliance to perform the control method according to the above embodiments.
The present invention has been illustrated by the above embodiments, but it should be understood that the above embodiments are for illustrative and descriptive purposes only and are not intended to limit the invention to the scope of the described embodiments. Furthermore, it will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that many variations and modifications may be made in accordance with the teachings of the present invention, which variations and modifications are within the scope of the present invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (8)

1. A control method for a cooking appliance is characterized in that the cooking appliance has a soaking function, the cooking appliance comprises an inner pot and a temperature detection device, and the temperature detection device is used for detecting the temperature of the bottom of the inner pot in real time;
the control method comprises the following steps:
receiving soaking cooking information input from the outside, wherein the soaking cooking information comprises rice type information and soaking duration Y;
according to the rice standard soaking time length Y determined by the rice category information0Determining a preset soaking temperature T corresponding to the rice type information according to the size relation of the soaking time Y;
and after a command of starting to execute a soaking function is received, taking the preset soaking temperature T as a reference for heating the bottom of the inner pot to execute a soaking program, and entering a preset cooking program until the countdown of the soaking time length Y is finished.
2. The control method for a cooking appliance according to claim 1, wherein the rice kind reference soaking time period Y determined according to the rice kind category information0Determining the preset soaking temperature T corresponding to the rice variety information according to the size relation of the soaking time Y comprises the following steps:
if the soaking time length Y is larger than the rice standard soaking time length Y0Selecting the preset soaking temperature T in a first soaking temperature range W1;
if the soaking time length Y is less than the rice standard soaking time length Y0Selecting the preset soaking temperature T in a second soaking temperature range W2;
wherein the maximum endpoint value of the first soaking temperature range W1 is less than or equal to the minimum endpoint value of the second soaking temperature range W2.
3. The control method for the cooking appliance according to claim 1, further comprising:
and adjusting the water absorption duration X of the water absorption stage in the preset cooking program according to the soaking duration Y, and executing the adjusted preset cooking program after the soaking program is executed.
4. The control method for a cooking appliance according to claim 3, wherein the decrease amount Z of the water absorbing period X is determined according to formula (1):
and Z is Y/10+2(1), wherein Y is the soaking time.
5. The control method for a cooking appliance according to claim 1, wherein the soaking program includes a soaking water absorption phase including:
heating the inner pot to stop heating after the bottom temperature of the inner pot reaches a preset water absorption temperature T0, and continuing for a first heating stop time K1, wherein the preset water absorption temperature T0 is equal to the preset soaking temperature T + a first preset adjusting value M1.
6. The control method for a cooking appliance according to claim 5, wherein the soaking process further comprises a first soaking stage after the soaking water absorption stage, the first soaking stage comprising:
at a first soaking duty cycle a: b, circularly heating the inner pot to enable the temperature of the bottom of the inner pot to be between a first preset temperature T1 and a second preset temperature T2, and keeping the inner pot for a first preset soaking time Y1,
the first preset temperature T1 is equal to the preset soaking temperature T + a second preset adjustment value M2, the second preset temperature T2 is equal to the preset soaking temperature T + a third preset adjustment value M3, and the first preset adjustment value M1 is greater than the second preset adjustment value M2 and the third preset adjustment value M3.
7. The control method for a cooking appliance according to claim 6, wherein the soaking program further comprises a second soaking phase after the first soaking phase, the second soaking phase comprising:
at a second soaking duty cycle C: d, circularly heating the inner pot to enable the temperature of the bottom of the inner pot to be between a third preset temperature T3 and a fourth preset temperature T4 until the soaking time Y is counted down,
the third preset temperature T3 is equal to the preset soaking temperature T, and the fourth preset temperature T4 is equal to the preset soaking temperature T — a fourth preset adjustment value M4.
8. A cooking appliance having a soak function, the cooking appliance comprising:
the inner pot is used for containing food materials to be soaked;
the temperature detection device is used for detecting the temperature of the bottom of the inner pot in real time; and
the control device is in signal connection with the temperature detection device;
wherein the control device is configured to control the cooking appliance to perform the steps of the control method of any one of claims 1 to 7.
CN202011023991.7A 2020-09-25 2020-09-25 Control method for cooking appliance and cooking appliance Pending CN114253166A (en)

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