CN114305094B

CN114305094B - Cooking appliance, control method of cooking appliance, and computer storage medium

Info

Publication number: CN114305094B
Application number: CN202011066373.0A
Authority: CN
Inventors: 罗飞龙; 刘化勇; 郑博文; 黄韦铭; 羊小亮; 瞿月红; 王天水
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-09-30
Filing date: 2020-09-30
Publication date: 2023-03-14
Anticipated expiration: 2040-09-30
Also published as: CN114305094A

Abstract

The invention provides a control method of a cooking appliance, the cooking appliance and a computer storage medium, wherein the cooking appliance comprises: the control method of the pot body and the liquid conveying system comprises the following steps: in the cooking process, acquiring a first temperature value in the pot body and a second temperature value in the liquid conveying system; and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with the preset conditions. According to the control method of the cooking appliance, in the cooking process, a first temperature value in the pot body and a second temperature value in the liquid conveying system are obtained, liquid injection is performed in the liquid conveying system and the food material is impacted by the liquid when the first temperature value and the second temperature value meet preset conditions, and the surface of the food material is broken, cracks are produced, liquid absorption is easier, and the cooking time of the food is shortened.

Description

Cooking appliance, control method of cooking appliance, and computer storage medium

Technical Field

The invention relates to the field of household appliances, in particular to a cooking appliance, a control method of the cooking appliance and a computer storage medium.

Background

In the related art, the electric rice cooker has a porridge cooking function, but in order to prevent porridge from overflowing, the porridge is cooked by small fire, so that the porridge cooking time is very long, and the user experience is influenced.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art.

To this end, the invention proposes, in a first aspect, a method for controlling a cooking appliance.

A second aspect of the invention proposes a cooking appliance.

A third aspect of the invention is directed to a computer storage medium.

In view of the above, according to a first aspect of the present invention, there is provided a method of controlling a cooking appliance, the cooking appliance including: the control method of the pot body and the liquid conveying system comprises the following steps: in the cooking process, acquiring a first temperature value in the pot body and a second temperature value in the liquid conveying system; and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with the preset conditions.

The control method of the cooking appliance is used for the cooking appliance, the cooking appliance comprises a pot body and a liquid conveying system, the liquid conveying system is configured to be suitable for conveying liquid into the pot body, a first temperature value in the pot body and a second temperature value in the liquid conveying system are obtained in the cooking process, the liquid conveying system is controlled to inject liquid into the pot body when the first temperature value and the second temperature value meet preset conditions, then the liquid impacts food materials, the temperatures of the liquid and the food materials meet the preset conditions, and then the surface of the food materials is broken, cracks are produced, liquid absorption is easier, and the time for cooking the food is shortened.

In addition, according to the control method of the cooking appliance in the above technical solution provided by the present invention, the following additional technical features may be further provided:

in the above technical solution, further, the cooking appliance further includes a heating assembly, and before the step of obtaining the first temperature value in the pot body and the second temperature value in the liquid feeding system, the method includes: controlling the heating assembly to heat the pot body based on the condition that materials are contained in the pot body; based on the condition that first temperature value and second temperature value accord with the preset condition, the step of liquid system to the pot internal liquid injection is sent in control, specifically includes: and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a first preset condition.

In this technical scheme, cooking utensil still includes heating element, and then after triggering the culinary art instruction, when the internal material of pot, heats the pot body to control heating element to reach the purpose of toasting the edible material, and in the internal first temperature value of pot and send the condition that liquid system second temperature value accords with first preset condition, control and send the liquid system to annotate the liquid to the internal pot.

And then borrow the high temperature that provides by the toast for the surface of eating the material breaks, forms the crackle, and with liquid contact, utilize expend with heat and contract with cold further to enlarge the crackle effect of eating the material surface, thereby when culinary art, change and absorb water, promote culinary art speed.

In any of the above technical solutions, further, the cooking appliance further includes a feeding system, and before the step of controlling the heating assembly to heat the pot body, the feeding system further includes: the feeding system is controlled to convey materials into the pot body.

In the technical scheme, an automatic feeding mode can be adopted, so that the intelligence of the cooking appliance is improved, and the burden of a user is reduced.

In any of the above technical solutions, further, the cooking appliance further includes a heating assembly, before the step of obtaining the first temperature value in the pot body and the second temperature value in the liquid feeding system, the method includes: based on the condition that liquid is in the pot body, the heating assembly is controlled to heat the pot body in response to a cooking instruction; based on the first temperature value and the second temperature value accord with the condition of preset condition, the step of controlling the liquid feeding system to inject liquid into the pot body specifically comprises: and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a second preset condition.

In this technical scheme, before the step of obtaining the internal first temperature value of pot and the second temperature value of sending the liquid system, under the circumstances that the pot is internal to have liquid, and then after triggering the culinary art instruction, control heating element heats the pot body to cook, accord with the circumstances that the second presetted the condition based on first temperature value and second temperature value, control and send the liquid system to annotate the liquid to the pot internal.

And then when borrowing by the edible material of stewing, utilize the cold water of thermal expansion to make the surface of edible material break, produce the crackle to make edible material change and absorb water, promote the culinary art speed.

In any of the above technical solutions, further, the cooking appliance further includes a heating assembly and a feeding system, and before the step of obtaining the first temperature value in the pot body and the second temperature value in the liquid feeding system, the method includes: responding to a cooking instruction, controlling the feeding system to convey materials into the pot body, and controlling the heating assembly to heat the pot body; based on the condition that first temperature value and second temperature value accord with the preset condition, the step of controlling liquid feeding system to annotate liquid in the pot body specifically includes: controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a first preset condition; after liquid is injected into the pot body, the liquid conveying system is controlled to carry out cleaning operation; after the washing operation is accomplished, based on the condition that first temperature value and second temperature value accord with the preset condition, the step of liquid injection is carried out to the pot body to control liquid feeding system, specifically still includes: and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a second preset condition.

In this technical scheme, after triggering the culinary art instruction, control feeding system is to the internal transported substance material of pot to control heating element heats the pot body, accords with first preset condition at first temperature value and second temperature value after, control and send liquid system to the internal notes liquid of pot, annotate the liquid back, wash eating the material, accomplish the back in wasing, carry out the water injection to the internal water injection of pot again, and heat the pot body, and then realize the culinary art to eating the material.

When the food materials are cooked, when the first temperature value in the pot body and the second temperature value of the liquid conveying system accord with a second preset condition, the liquid conveying system is controlled to inject liquid into the pot body.

Therefore, the surface of the food material is cracked by baking before stewing and injecting liquid, and the liquid is injected again when stewing, so that the surface of the food material is further cracked, and the water absorption speed of the food material and the cooking speed of the food material are further improved.

In any of the above technical solutions, further, the first preset condition includes: a first temperature difference value of the first temperature value and the second temperature value is within a first preset range; or the first preset condition comprises: the first temperature difference value of the first temperature value and the second temperature value is within a first preset range, and the duration of the first temperature value is greater than or equal to a first preset temperature threshold value and exceeds a first preset duration.

In the technical scheme, the first preset condition may be that a first temperature difference value between the first temperature value and the second temperature value is within a first preset range; the first preset condition may also be that a first temperature difference value between the first temperature value and the second temperature value is within a first preset range, and a duration of the first temperature value being greater than or equal to a first preset temperature threshold exceeds a first preset duration, that is, when the food material is baked, the duration of the first temperature value being greater than or equal to the first preset temperature threshold exceeds the first preset duration.

In any of the above technical solutions, further, the first preset temperature threshold has a value range of 80 ℃ to 130 ℃; and/or the first preset range is 60 ℃ to 130 ℃; and/or the first preset time period ranges from 3 minutes to 15 minutes.

In the technical scheme, the value range of the first preset temperature threshold is 80-130 ℃. And/or the first predetermined range is 60 degrees celsius to 130 degrees celsius. And/or the first preset time period ranges from 3 minutes to 15 minutes.

In any of the above technical solutions, further, the second preset condition includes: a second temperature difference value of the first temperature value and the second temperature value is within a second preset range; or the second preset condition comprises: the second temperature difference value of the first temperature value and the second temperature value is within a second preset range, and the duration of the first temperature value is greater than or equal to a second preset temperature threshold value and exceeds a second preset duration.

In this technical solution, the second preset condition may be that a second temperature difference value between the first temperature value and the second temperature value is within a second preset range. The second preset condition may also be that a second temperature difference value between the first temperature value and the second temperature value is within a second preset range, and the duration of the first temperature value is greater than or equal to a second preset temperature threshold value and exceeds the second preset duration, that is, when the food material is stewed, the duration of the first temperature value is greater than or equal to the second preset temperature threshold value and exceeds the second preset duration.

In any of the above technical solutions, further, a value range of the second preset temperature threshold is 60 ℃ to 100 ℃; and/or the second preset range is 60 ℃ to 100 ℃; and/or the second preset time period ranges from 10 seconds to 3 minutes.

In the technical scheme, the value range of the second preset temperature threshold is 60-100 ℃. And/or the second predetermined range is 60 degrees celsius to 100 degrees celsius. And/or the second preset time period ranges from 10 seconds to 3 minutes.

In any of the above technical solutions, further, based on the first temperature value and the second temperature value meeting a second preset condition, the step of controlling the liquid feeding system to inject liquid into the pot body specifically includes: and controlling the liquid feeding system to perform liquid injection once to the pot body every third preset time period on the basis of the condition that the first temperature value and the second temperature value accord with a second preset condition until a fourth preset time period before cooking is finished.

In this technical scheme, when first temperature value and second temperature value accord with the first predetermined condition of second, the step of controlling to send liquid system to annotate liquid in the pot body specifically does, when first temperature value and second temperature value accord with the second predetermined condition, control to send liquid system every third predetermined duration, annotate liquid once to the pot body, the fourth predetermined duration before the culinary art is accomplished until, and then realize lasting annotating liquid to the pot body, and then realize lasting the processing to eating the material, further promote the culinary art speed to eating the material, and, annotate the in-process of liquid, also can prevent the overflow that produces because of the boiling in the pot.

In any of the above technical solutions, further, the cooking appliance includes a refrigeration system for refrigerating the liquid feeding system, and before the step of obtaining the first temperature value in the pot body and the second temperature value in the liquid feeding system, the method further includes: and responding to the cooking instruction, and controlling the refrigerating system to refrigerate the liquid conveying system.

In this technical scheme, cooking utensil still includes refrigerating system, and then responds to the culinary art instruction to refrigerating system refrigerates to sending the liquid system, thereby to sending liquid in the liquid system to cool down, and then can make the internal temperature of pot and send the temperature in the liquid system to produce the bigger difference in temperature, thereby promote the effect of handling food material surface rupture.

In any of the above technical solutions, further, the method further includes: judging whether the interior of the pot body is in a boiling state or not; and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the inside of the pot body is in a boiling stage.

In the technical scheme, when the pot body is in a boiling stage, the liquid feeding system is controlled to inject liquid into the pot body, so that the liquid is splashed to break bubbles, the anti-overflow effect is realized, high power can be adopted, food materials are cooked, and the food materials do not need to be worried about overflowing.

In any of the above technical solutions, further, the cooking appliance further includes an air supply system, and the control method further includes: judging whether the interior of the pot body is in a boiling state or not; and controlling an air supply system of the cooking utensil to be started based on the condition that the interior of the pot body is in the boiling stage so as to supply air to the interior of the pot body.

In the technical scheme, when the pot body is in a boiling stage, the air supply system is controlled to supply air to the pot body, so that vacuoles are blown through by utilizing wind power, an anti-overflow effect is realized, high power can be adopted, food materials are cooked, and the overflow of the food materials is not needed to be worried.

In any of the above technical solutions, further, before the step of obtaining the first cooking temperature in the pan body, the method further includes: and responding to the cooking instruction, and controlling the refrigerating system to refrigerate the air supply system.

In this technical scheme, utilize refrigerating system to refrigerate air feed system, and then guarantee broken bubble effect for the speed of broken bubble is rapider, further promotes the anti-overflow effect.

According to a second aspect of the invention, the invention proposes a cooking appliance comprising: a pan body; a liquid delivery system configured to inject liquid into the pot; and a control device electrically connected with the liquid conveying system, wherein the control device is used for executing the steps of the control method of the cooking utensil provided by any one of the technical schemes.

The cooking appliance provided by the invention has all the beneficial effects of the control method of the cooking appliance provided by any one of the above technical solutions because the control device executes the steps of the control method of the cooking appliance provided by any one of the above technical solutions, and the steps are not described one by one here.

In the above technical solution, further, the method further includes: a refrigeration system configured and adapted to refrigerate the liquid delivery system.

In this technical scheme, the culinary art system still including be suitable for carrying out refrigerated refrigerating system to sending the liquid system, and then can be for sending the liquid system refrigeration, produce cryogenic liquids, guarantee to the surface rupture treatment effect of eating the material.

In any of the above technical solutions, further, the refrigeration system includes: semiconductor refrigeration plates or compressors.

In this solution, the refrigeration system comprises: and the semiconductor refrigerating sheet or the compressor is further utilized to refrigerate the liquid conveying system.

According to a third aspect of the present invention, the present invention provides a computer storage medium, on which a computer program is stored, the computer program, when executed by a processor, implementing the method for controlling a cooking appliance as set forth in any one of the above-mentioned technical solutions.

The computer storage medium of the present invention stores thereon a computer program, and when the computer program is executed by a processor, the control method of a cooking appliance as set forth in any of the above technical solutions is implemented, so that all the beneficial effects of the control method of a cooking appliance as set forth in any of the above technical solutions are achieved, and are not set forth herein.

Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

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

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

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

fig. 5 is a schematic structural view illustrating a cooking appliance according to an embodiment of the present invention;

fig. 6 is a schematic structural view illustrating a cooking appliance according to another embodiment of the present invention;

fig. 7 is a schematic structural view illustrating a cooking appliance according to another embodiment of the present invention;

fig. 8 is a schematic structural view illustrating a cover in a cooking appliance according to another embodiment of the present invention;

fig. 9 is a schematic structural view illustrating a piping structure in a cooking appliance according to another embodiment of the present invention;

fig. 10 is a schematic structural view illustrating a ingredient compartment of a cooking appliance according to another embodiment of the present invention;

fig. 11 is a flowchart illustrating a control method of a cooking appliance according to another embodiment of the present invention;

fig. 12A, 12B, 12C, 12D, 12E, and 12F are flowcharts illustrating a control method of a cooking appliance according to another embodiment of the present invention.

Wherein, the correspondence between the reference numbers and the part names in fig. 5 to 10 is:

500 cooking utensils, 510 pan bodies, 520 liquid conveying systems, 522 liquid storage parts, 530 liquid pumps, 540 first refrigerating systems, 550 pipeline structures, 552 mounting covers, 554 first pipelines, 5544 first-stage sleeves, 5546 second-stage sleeves, 5548 third-stage sleeves, 5550 fourth-stage sleeves, 556 second pipelines, 5562 spiral pipes, 5564 liquid nozzles, 5566 pipe plugs, 5568 nozzles, 5572 air passages, 5574 liquid passages, 560 first valve bodies, 570 feeding systems, 572 feeding pipes, 574 batching bins, 5742 first chambers, 5744 second chambers, 5746 push rods, 5748 sealing structures, 5750 second resetting parts, 576 fans, 580 detection parts, 590 cover bodies, 600 heating components, 610 control devices and 620 filtering parts.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein and, therefore, the scope of the present invention is not limited by the specific embodiments disclosed below.

A control method of a cooking appliance, the cooking appliance 100, and a computer storage medium provided according to some embodiments of the present invention are described below with reference to fig. 1 to 12F.

Example 1

Fig. 1 is a flowchart illustrating a method for controlling a cooking appliance according to an embodiment of the present invention.

As shown in fig. 1, a method for controlling a cooking appliance according to an embodiment of the present invention includes the following steps:

step 102: in the cooking process, acquiring a first temperature value in the pot body and a second temperature value in the liquid conveying system;

step 104: and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with the preset conditions.

The control method of the cooking appliance is used for the cooking appliance, the cooking appliance comprises a pot body and a liquid conveying system, a cup of the liquid conveying system is configured to be suitable for conveying liquid into the pot body, a first temperature value in the pot body and a second temperature value in the liquid conveying system are obtained in the cooking process, the liquid conveying system is controlled to inject liquid into the pot body when the first temperature value and the second temperature value meet preset conditions, the liquid impacts food materials, the temperatures of the liquid and the food materials meet the preset conditions, the surface of the food materials is broken, cracks are produced, liquid absorption is easier, and the time for cooking the food is shortened.

Specifically, explain with cooking the congee as an example, the internal rice that has held of pot, when the internal first temperature value of pot and the second temperature value of sending in the liquid system accord with the preset condition, control send the liquid system to annotate the liquid to the internal pot, and then the rice and the liquid contact of high temperature for the surface of rice becomes cold rapidly, thereby receives expend with heat and contract with cold's influence, makes the surface production of rice break, thereby is favorable to absorbing water of rice, and then shortens the culinary art time of congee.

In a similar way, when cooking the coarse cereals, the internal coarse cereals that have held of pot, when the internal first temperature value of pot and the second temperature value of sending in the liquid system accord with the preset condition, the liquid system is annotated to the internal liquid of pot to the control is sent, and then the coarse cereals and the liquid contact of high temperature for the surface of coarse cereals becomes cold rapidly, thereby receives the influence of expend with heat and contract with cold, makes the surface production of coarse cereals break, thereby is favorable to the water absorption of coarse cereals, and then contracts the culinary art time of coarse cereals.

In particular, the liquid is water.

Example 2

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

As shown in fig. 2, a method for controlling a cooking appliance according to another embodiment of the present invention includes the following steps:

step 202: controlling the heating assembly to heat the pot body based on the condition that materials are contained in the pot body;

step 204: in the cooking process, acquiring a first temperature value in the pot body and a second temperature value in the liquid conveying system;

step 206: and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a first preset condition.

On the basis of embodiment 1, furtherly, cooking utensil still includes heating element and feeding system, and then after triggering the culinary art instruction, control feeding system and carry the edible material to the pot body, carry the back of accomplishing, heat the pot body to control heating element to reach the purpose of toasting edible material, and in the first temperature value in the pot body and send the condition that liquid system second temperature value accords with first preset condition, control and send liquid system to annotate liquid in the pot body.

Further, cooking utensil still includes feeding system, before the step of controlling heating element to heat the pot body, still includes: the feeding system is controlled to convey materials into the pot body. Namely, an automatic feeding mode is adopted to feed materials into the pot body.

Specifically, explain with cooking congee as an example, when triggering the culinary art instruction, to the internal rice of carrying of pot, and the pot body heats, toast the rice, thereby make the rice surface burst, when the internal first temperature value of pot accords with the predetermined condition with the second temperature value of sending in the liquid system, control is sent the liquid system to annotate liquid to the internal pot, and then rice and the liquid contact of high temperature, make the surface of rice become cold rapidly, thereby receive the influence of expend with heat and contract with cold, make the surface of rice produce more violent breakage, thereby be favorable to absorbing water of rice, and then shorten the culinary art time of congee.

In a similar way, when cooking the food grains other than rice and wheat, when triggering the culinary art instruction, to the internal food grains other than rice and wheat of carrying of pot, and the pot body heats, toast the food grains other than rice and wheat, thereby make the food grains other than rice and wheat surface burst, when the first temperature value in the pot body accords with the predetermined condition with the second temperature value that send in the liquid system, control is sent the liquid system to annotate liquid to the pot internal, and then food grains other than rice and wheat and liquid contact of high temperature, make the surface of food grains other than rice and wheat become cold rapidly, thereby receive expend with heat and contract with cold's influence, make the surface of food grains other than rice and wheat produce more violent breakage, thereby be favorable to the water absorption of food grains other than rice and wheat, and then shorten the culinary time of food grains other wheat.

Example 3

Fig. 3 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention.

As shown in fig. 3, a method for controlling a cooking appliance according to another embodiment of the present invention includes the following steps:

step 302: based on the condition that liquid is in the pot body, the heating assembly is controlled to heat the pot body in response to a cooking instruction;

step 304: in the cooking process, acquiring a first temperature value in the pot body and a second temperature value in the liquid conveying system;

step 306: and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a second preset condition.

On embodiment 1's basis, furtherly, before the step of obtaining the internal first temperature value of pot and the interior second temperature value of liquid feeding system, under the internal circumstances that has liquid of pot, and then after triggering the culinary art instruction, control heating element heats the pot body to cook, in the circumstances that accords with second preset condition based on first temperature value and second temperature value, control liquid feeding system annotates liquid to the pot internal.

Specifically, explain with cooking the congee as an example, the internal rice and water of having held of pot, when triggering the culinary art instruction, heat the pot body, when the internal first temperature value of pot and the second temperature value of sending in the liquid system accord with the preset condition, control is sent the liquid system to annotate the liquid to the pot internal, and then rice and the liquid contact of high temperature, make the surface of rice become cold rapidly, thereby receive the influence of expend with heat and contract with cold, make the surface production of rice break, thereby be favorable to absorbing water of rice, and then shorten the culinary art time of congee.

In a similar way, when cooking the coarse cereals, the internal coarse cereals and water that have held of pot, when triggering the culinary art instruction, heat the pot body, when the internal first temperature value of pot accords with the preset condition with the second temperature value of sending the liquid system, control is sent the liquid system and is annotated liquid to the internal pot, and then the coarse cereals and the liquid contact of high temperature, make the surface of coarse cereals become cold rapidly, thereby receive the influence of expend with heat and contract with cold, make the surface production of coarse cereals break, thereby be favorable to absorbing of coarse cereals, and then the culinary art time of the shrinkage coarse cereals.

Example 4

Fig. 4 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention.

As shown in fig. 4, a method for controlling a cooking appliance according to another embodiment of the present invention includes the following steps:

step 402: responding to a cooking instruction, controlling a feeding system to convey materials into the pot body, and controlling a heating assembly to heat the pot body;

step 404: in the cooking process, acquiring a first temperature value in the pot body and a second temperature value in the liquid conveying system;

step 406: controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a first preset condition;

step 408: after liquid is injected into the pot body, the liquid feeding system is controlled to carry out cleaning operation;

step 410: after the cleaning operation is finished, controlling the liquid feeding system to inject water into the pot body, and controlling the heating assembly to heat the pot body;

step 412: and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a second preset condition.

On embodiment 1's basis, furtherly, after triggering the culinary art instruction, control feeding system is to the internal transported substance material of pot to control heating element heats the pot body, accords with first preset condition at first temperature value and second temperature value after, control and send liquid system to the internal notes liquid of pot, after annotating the liquid, washs eating the material, accomplishes the back in wasing, carries out the water injection to the internal water injection of pot again, and heats the pot body, and then realizes the culinary art to eating the material.

And, after washing rice and water injection stew, heat the pot body, cook eating the material, when the internal first temperature value of pot and the second temperature value of sending in the liquid system accord with the preset condition, control is sent the liquid system to annotate the liquid to the pot internal, and then the rice and the liquid contact of high temperature for the surface of rice becomes cold rapidly, thereby receive the influence of expend with heat and contract with cold, make the surface production of rice break, thereby be favorable to absorbing water of rice, and then shorten the culinary art time of congee.

In a similar way, when cooking the coarse cereals, when triggering the culinary art instruction, carry the coarse cereals to the internal pot, and the pot body heats, toast the coarse cereals, thereby make the coarse cereals surface burst, when the internal first temperature value of pot accords with the predetermined condition with the second temperature value of sending in the liquid system, control is sent the liquid system to annotate the liquid to the internal pot, and then the coarse cereals and the liquid contact of high temperature, make the surface of coarse cereals become cold rapidly, thereby receive the influence of expend with heat and contract with cold, make the surface of coarse cereals produce more violent breakage, thereby be favorable to the water absorption of coarse cereals, and then shorten the culinary art time of coarse cereals.

And, after washing rice and water injection stew, heat the pot body, cook the food material, when the internal first temperature value of pot and the second temperature value of sending in the liquid system accord with the preset condition, control is sent the liquid system and is annotated the liquid to the pot internal, and then the coarse cereals and the liquid contact of high temperature for the surface of coarse cereals becomes cold rapidly, thereby receives expend with heat and contract with cold's influence, makes the surface production of coarse cereals break, thereby be favorable to the water absorption of coarse cereals, and then shortens the culinary art time of coarse cereals.

Example 5

On the basis of any one of embodiment 1 to embodiment 4, further, the first preset condition includes: the first temperature value and the first temperature value have a first temperature difference value within a first preset range.

In this embodiment, the first preset condition may be that a first temperature difference value of the first temperature value and the second temperature value is within a first preset range.

Thereby ensuring the temperature difference between the food material and the liquid and generating the effects of expansion with heat and contraction with cold.

Example 6

On the basis of any one of embodiment 1 to embodiment 5, further, the first preset condition includes: the first temperature difference value of the first temperature value and the second temperature value is within a first preset range, and the duration of the first temperature value is greater than or equal to a first preset temperature threshold value and exceeds a first preset duration.

In this embodiment, the first preset condition may be that a first temperature difference value between the first temperature value and the second temperature value is within a first preset range, and the duration of the first temperature value is greater than or equal to a first preset temperature threshold value and exceeds a first preset duration, that is, when the food material is baked, the duration of the first temperature value is greater than or equal to the first preset temperature threshold value and exceeds the first preset duration.

Therefore, the temperature difference between the food material and the liquid is ensured, the expansion and contraction effect can be generated, the uniformity of the heated food material is ensured, and the expansion and contraction effect of the food material is improved in an all-round manner.

Example 7

On the basis of any one of embodiments 1 to 6, further, a value range of the first preset temperature threshold is 80 to 130 ℃.

In this embodiment, the temperature at which the food material is toasted may range from 80 degrees celsius to 130 degrees celsius.

Example 8

On the basis of any one of embodiment 1 to embodiment 7, further, the first preset range is 60 degrees celsius to 130 degrees celsius.

In this embodiment, the temperature difference between the toasted food material and the liquid in the liquid delivery system may be in the range of 80 degrees celsius to 130 degrees celsius.

Example 9

On the basis of any one of embodiment 1 to embodiment 8, further, the first preset time period ranges from 3 minutes to 15 minutes.

In this embodiment, the time period for roasting the food material to reach the first preset temperature threshold may be 3 to 15 minutes.

Example 10

On the basis of any one of embodiment 1 to embodiment 9, further, the second preset condition includes: and the second temperature difference value of the first temperature value and the second temperature value is within a second preset range.

In this embodiment, the second preset condition may be that a second temperature difference value of the first temperature value and the second temperature value is within a second preset range.

Thereby ensuring the temperature difference between the stewed food material and the liquid and generating the effects of expansion with heat and contraction with cold.

Example 11

On the basis of any one of embodiment 1 to embodiment 10, further, the second preset condition includes: the second temperature difference value of the first temperature value and the second temperature value is within a second preset range, and the duration of the first temperature value is greater than or equal to a second preset temperature threshold value and exceeds a second preset duration.

In this embodiment, the second preset condition may also be that a second temperature difference value between the first temperature value and the second temperature value is within a second preset range, and the duration of the first temperature value is greater than or equal to a second preset temperature threshold value and exceeds the second preset duration, that is, when the food material is stewed, the duration of the first temperature value is greater than or equal to the second preset temperature threshold value and exceeds the second preset duration.

Thereby ensure to stew and boil the temperature difference of edible material and liquid, can produce expend with heat and contract with cold effect to, ensure the homogeneity that edible material is heated, promote the expend with heat and contract with cold effect of edible material all-roundly.

Example 12

On the basis of any one of embodiments 1 to 11, further, a value range of the second preset temperature threshold is between 60 degrees celsius and 100 degrees celsius.

In this embodiment, the temperature of the stewed food material ranges from 60 to 100 degrees celsius, in particular 90 degrees celsius.

Example 13

On the basis of any one of embodiment 1 to embodiment 12, further, the second predetermined range is 60 degrees celsius to 100 degrees celsius.

In this embodiment, the temperature difference between the stewed food material and the liquid in the liquid feeding system may be in a range of 60 ℃ to 100 ℃.

Example 14

On the basis of any one of embodiment 1 to embodiment 13, further, the second preset time period ranges from 10 seconds to 3 minutes.

In this embodiment, the time period for stewing the food material at 60 to 100 degrees celsius may be 10 seconds to 3 minutes.

Example 14

On the basis of any one of embodiments 1 to 13, further, based on a condition that the first temperature value and the second temperature value meet a second preset condition, the step of controlling the liquid feeding system to inject liquid into the pot body specifically includes: and controlling the liquid feeding system to perform liquid injection once to the pot body every third preset time period based on the condition that the first temperature value and the second temperature value accord with the second preset condition until the fourth preset time period before the cooking is finished.

In this embodiment, when first temperature value and second temperature value accord with the first predetermined condition of second, the step of controlling to send liquid system to annotate liquid in the pot body specifically is, when first temperature value and second temperature value accord with the second predetermined condition, control to send liquid system every third predetermined duration, annotate liquid once to the pot body, it is long to the fourth predetermined duration before the culinary art is accomplished until the culinary art is accomplished, and then realize continuously annotating liquid to the pot body, and then realize continuing the processing to eating the material, further promote the culinary art speed to eating the material, and, annotate the in-process of liquid, also can prevent the overflow that produces because of the boiling in the pot.

Specifically, the third preset time period ranges from 5 seconds to 30 seconds, and the fourth preset time period ranges from 5 seconds to 1 minute.

Example 15

On the basis of any one of embodiments 1 to 14, further, the cooking appliance includes a refrigeration system for refrigerating the liquid conveying system, and before the step of obtaining the first temperature value in the pot body and the second temperature value in the liquid conveying system, the method further includes: and responding to the cooking instruction, and controlling the refrigerating system to refrigerate the liquid conveying system.

In this embodiment, cooking utensil still includes refrigerating system, and then responds to the culinary art instruction to refrigerating system refrigerates to sending the liquid system, thereby to sending liquid in the liquid system to cool down, and then can make the temperature in the pot body and send the temperature in the liquid system to produce the bigger difference in temperature, thereby promote the effect of handling to eating the material surface rupture.

Example 16

On the basis of any one of embodiment 1 to embodiment 15, further, the method further includes: judging whether the interior of the pot body is in a boiling state or not; and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the inside of the pot body is in a boiling stage.

In the embodiment, when the pot body is in a boiling stage, the liquid feeding system is controlled to inject liquid into the pot body, so that the liquid is splashed to break bubbles, the anti-overflow effect is realized, and further, the high-power food can be adopted to cook food without worrying about overflow of the food.

Example 17

On the basis of any one of embodiments 1 to 16, further, the cooking appliance further includes an air supply system, and the control method further includes: judging whether the interior of the pot body is in a boiling state or not; and controlling an air supply system of the cooking utensil to be started based on the condition that the interior of the pot body is in the boiling stage so as to supply air to the interior of the pot body.

In the embodiment, when the pot body is in a boiling stage, the air supply system is controlled to supply air to the pot body, so that vacuoles are blown through by utilizing wind power, an anti-overflow effect is realized, high power can be adopted, food materials can be cooked, and the food materials do not need to be worried about overflowing.

Example 18

On the basis of any one of embodiment 1 to embodiment 17, further, before the step of obtaining the first cooking temperature in the pot body, the method further includes: and responding to the cooking instruction, and controlling the refrigerating system to refrigerate the air supply system.

In this embodiment, utilize refrigerating system to refrigerate air supply system, and then guarantee broken bubble effect for the speed of broken bubble is rapider, further promotes the anti-overflow effect.

Example 19

As shown in fig. 5 to 10, according to a second aspect of the present invention, there is provided a cooking appliance 500 including: a pan body 510; liquid delivery system 520 configured to be suitable for injecting liquid into pan body 510; the control device 610 is electrically connected to the liquid feeding system 520, and the control device 610 is configured to execute the steps of the control method of the cooking appliance 500 according to any one of the embodiments.

In the cooking appliance 500 of the present invention, the control device 610 executes the steps of the control method of the cooking appliance 500 according to any of the above embodiments, so that all the advantages of the control method of the cooking appliance 500 according to any of the above embodiments are provided, and are not described herein.

Example 20

As shown in fig. 6 and 7, in addition to embodiment 19, the present invention further includes: a refrigeration system, electrically coupled to the control device 610, configured and adapted to refrigerate the fluid delivery system 520.

In this embodiment, the cooking system further includes a refrigeration system adapted to refrigerate the liquid feeding system 520, so as to refrigerate the liquid feeding system 520, generate low-temperature liquid, and ensure the surface disruption treatment effect on the food material.

Example 21

As shown in fig. 6 and 7, on the basis of embodiment 19, further, the refrigeration system includes: semiconductor refrigeration plates or compressors.

In this embodiment, the refrigeration system includes: and the semiconductor refrigerating sheet or the compressor is further utilized to refrigerate the liquid conveying system 520.

Example 22

On the basis of any one of embodiment 19 to embodiment 21, further, the cooking appliance 500 further includes: the gas driving member is connected with the liquid feeding system 520, the control device 610 is further connected with the gas driving member, and the control device 610 can control the gas driving member to drive the liquid feeding system 520 to extend towards the bottom of the pot body 510 in the pot body 510.

Specifically, cooking utensil 500 is provided with a gas driving member, the gas driving member is connected with liquid conveying system 520, and control device 610 controls the gas driving member to drive liquid conveying system 520 to extend towards the bottom of pot body 510.

In this embodiment, through gaseous driving piece, the drive send liquid system 520 to the bottom direction extension of pot body 510, and then makes liquid can closely impact the material, and then can realize the washing to the material to promote cooking utensil 500's intellectuality.

Specifically, after the food material is placed into the pot body 510, due to the influence of gravity, the food material can be located at the bottom of the pot body 510, and then the liquid conveying system 520 is extended to shorten the falling distance of the liquid, so that when the liquid contacts with the material, the liquid has higher kinetic energy, and then the cleaning of the material can be realized.

In particular, the gas drive is a gas pump.

Example 23

As shown in fig. 6 and 7, in addition to embodiment 19 to embodiment 22, the liquid feeding system 520 further includes: a reservoir 522; a liquid pump 530 connected to the control device 610, wherein the liquid pump 530 can inject the liquid in the liquid storage member 522 into the pot 510; a conduit structure 550 connected to the liquid pump 530, the conduit structure 550 being configured to be retractable, the gas drive driving the conduit structure 550 to extend; a first reset member disposed in the conduit structure 550, the first reset member being configured and adapted to drive the conduit structure 550 to shorten.

Specifically, the fluid delivery system 520 includes a fluid pump 530, a conduit structure 550, and a first return element, the gas drive member can drive the elongation of the conduit structure 550, the first return element can drive the contraction of the conduit structure 550, and the fluid pump 530 can effect delivery through the conduit structure 550.

In this embodiment, liquid pump 530 passes through pipeline structure 550 and carries liquid to pot body 510 to, pipeline structure 550 can be driven by the gas driving piece and extend, and after the gas driving piece stops driving pipeline structure 550, first piece that resets can drive pipeline structure 550 and shorten to realize reseing, the setting simple structure of gas driving piece and piece that resets avoids electric drive easily to wet trouble such as short circuit, and the security is high.

Example 24

As shown in fig. 7 and 9, in addition to embodiment 19 to embodiment 23, the liquid pump 530 further includes: liquid inlet pump 530, communicated with pipeline structure 550, liquid inlet pump 530 is connected with liquid storage member 522, and control device 610 can control liquid inlet pump 530 to inject liquid into pot body 510; and a liquid suction pump 530 communicated with the pipeline structure 550, wherein the control device 610 can control the liquid suction pump 530 to suck out the liquid in the pot body 510.

Specifically, the liquid pump 530 includes: a liquid inlet pump 530 and a liquid suction pump 530, namely a water feeding system can feed water into the pot body 510 and can suck out the water in the pot body 510.

In this embodiment, the liquid pump 530 includes a liquid inlet pump 530 and a liquid suction pump 530, and the liquid inlet pump 530 and the liquid suction pump 530 are used alternately, so that the material is repeatedly cleaned, the cleaning effect of the material is improved, no manual cleaning can be realized, and the working strength of a user is reduced.

Specifically, rice may be placed inside pot body 510. Then the gas driving member is started to extend the pipeline structure 550, after the pipeline structure 550 extends to the bottom of the pot body 510, the liquid inlet pump 530 is started to feed liquid into the pot body 510, and then the flowing liquid is used for cleaning the rice, and after a period of liquid feeding is carried out, the liquid inlet pump 530 is stopped, the liquid suction pump 530 is started, and then the liquid in the pot body 510 is sucked out, so that the liquid after cleaning the rice is discharged. After the liquid suction pump 530 is started for a plurality of times, the liquid suction pump 530 is stopped, the liquid inlet pump 530 is started to feed the liquid into the pot body 510, the rice is cleaned by the flowing liquid, after the liquid feeding is performed for a period of time, the liquid inlet pump 530 is stopped, the liquid suction pump 530 is started to suck the liquid in the pot body 510 to completely discharge the liquid after cleaning the rice, and the liquid inlet pump 530 can alternately work for a plurality of times to clean the rice.

And, after the cleaning is completed, the liquid suction pump 530 may be turned on again several times to drain the liquid in the liquid suction pipeline, so as to ensure the sanitary condition of the cooking appliance 500.

Specifically, the liquid inlet pump 530 is a water inlet pump connected to the pipeline structure 550 through a water inlet solenoid valve, and the liquid suction pump 530 is a water suction pump.

Example 25

As shown in fig. 9, on the basis of embodiments 19 to 24, further, the pipeline structure 550 includes: the mounting cover 552 is provided with a liquid channel 5574 and an air channel 5572, one end of the liquid channel 5574 is connected with the liquid pump 530, and one end of the air channel 5572 is connected with the gas driving piece; a first pipe 554, one end of the first pipe 554 being connected to the mounting cap 552, the first pipe 554 being in communication with the air passage 5572, the first pipe 554 being configured to be telescopic; and a second pipe 556, one end of the second pipe 556 being connected to the other end of the liquid passage 5574, the other end of the second pipe 556 being movable in accordance with the expansion and contraction of the first pipe 554.

Specifically, the piping structure 550 includes: a mounting cap 552, a first conduit 554 and a second conduit 556. An air passage 5572 and a liquid passage 5574 are formed in the mounting cover 552, the air passage 5572 is connected to the first pipe 554 and the air driving member, and the air driving member can supply air to the first pipe 554 through the air passage 5572 to extend the first pipe 554. The liquid channel 5574 connects the liquid pump 530 and the second channel 556, and the liquid pump 530 can drive the liquid to flow into or out of the pot 510, wherein the liquid pump 530 includes the liquid inlet pump 530 and the liquid suction pump 530, and the liquid inlet pump 530 and the liquid suction pump 530 can be disposed on the same pipe or different pipes, that is, the liquid inlet pump 530 and the liquid suction pump 530 can be connected in parallel or in series.

In this embodiment, the conduit structure 550 includes a mounting cap 552, a first conduit 554 and a second conduit 556, and the first conduit 554 and the second conduit 556 are disposed on the mounting cap 552 to form an integral structure, wherein the first conduit 554 can telescope and the second conduit 556 can move as the first conduit 554 telescopes. The installation cover 552 is provided with an air channel 5572 and a liquid channel 5574, one end of the air channel 5572 is connected with the gas driving piece, the other end of the air channel 5572 is communicated with the first pipeline 554, one end of the liquid channel 5574 is connected with the liquid pump 530, the other end of the liquid channel 5574 is connected with the second pipeline 556, the gas driving piece can drive the first pipeline 554 to extend, the second pipeline 556 can extend along with the first pipeline 554, liquid injection or liquid suction is realized by the liquid pump 530, the expansion and contraction of the pipeline structure 550 and the independent control of liquid conveying are realized, and potential safety hazards caused by interconnection of liquid and gas are avoided.

Specifically, rice may be placed inside pot body 510. Then the gas driving member is started to extend the first pipeline 554, the first pipeline 554 is extended to enable one end of the second pipeline 556 to be located at the bottom of the pot body 510, the liquid inlet pump 530 is started to feed liquid into the pot body 510, then the flowing liquid is utilized to clean the rice, after the liquid feeding is carried out for a period of time, the liquid inlet pump 530 is stopped, the liquid suction pump 530 is started, and then the liquid in the pot body 510 is sucked out, so that the liquid after the rice is cleaned is discharged. After the liquid suction pump 530 is started for a certain time, the liquid suction pump 530 is stopped, the liquid inlet pump 530 is started to feed the liquid into the pot body 510, the rice is cleaned by the flowing liquid, after the liquid is fed for a certain time, the liquid inlet pump 530 is stopped, the liquid suction pump 530 is started to suck the liquid in the pot body 510 to completely discharge the liquid after cleaning the rice, and the liquid suction pump 530 can be alternately operated for a plurality of times to clean the rice.

Example 26

As shown in fig. 9, in addition to embodiments 19 to 25, further, the first conduit 554 includes: the plurality of sleeves are nested in sequence, two adjacent sleeves can move relatively, the mounting cover 552 is connected with the outer sleeve, and the first resetting piece is arranged between the two adjacent sleeves to drive the first pipeline 554 to be shortened.

Further, a sealing member is disposed between adjacent cannulae, a sealing member is also disposed between the cannulae and the mounting cap 552, an accommodating chamber is further formed between the adjacent cannulae, and the first restoring member is disposed with the accommodating chamber.

Specifically, the first restoring member may be an elastic member such as a mechanical spring, a gas spring, or the like.

In this embodiment, the first pipeline 554 includes a plurality of nested sleeves in proper order, is provided with the first piece that resets between two adjacent sleeves, and then when the gas driving piece does not supply gas to first pipeline 554, a plurality of sleeves are in the state of shortening under the effect of the first piece that resets, and when the gas driving piece supplied gas to a plurality of sleeves, when a plurality of inside gas pressure of sleeves were greater than the restoring force of the first piece that resets, a plurality of sleeves can be elongated, utilize telescopic mode simple structure of sleeve pipe control, and the effect is reliable.

Specifically, the first conduit 554 includes: the four-stage casing pipe comprises a first-stage casing pipe 5544, a second-stage casing pipe 5546, a third-stage casing pipe 5548 and a fourth-stage casing pipe 5550, wherein the four casing pipes are nested in sequence, one end of each casing pipe is connected with the mounting cover 552, the fourth-stage casing pipe 5550 is connected with a second pipeline, a sealing element is arranged between the first-stage casing pipe 5544 and the second-stage casing pipe 5546, a sealing element is arranged between the second-stage casing pipe 5546 and the third-stage casing pipe 5548, a sealing element is arranged between the third-stage casing pipe 5548 and the fourth-stage casing pipe 5550, and a sealing element is arranged between the fourth-stage casing pipe 5550 and the mounting cover 552.

Further, a first reset piece is provided between the first-stage bushing 5544 and the second-stage bushing 5546, a first reset piece is provided between the second-stage bushing 5546 and the third-stage bushing 5548, a first reset piece is provided between the third-stage bushing 5548 and the fourth-stage bushing 5550, and a first reset piece is provided between the fourth-stage bushing 5550 and the mounting cover 552.

Therefore, the first pipe is normally in a shortened state.

When the gas driving piece supplies gas to the gas channel 5572, the gas enters the first pipeline 554, the gas pressure is gradually increased, after the pressure is greater than the resetting force of the first resetting piece between the sleeves, the sleeves move relatively, so that the purpose of extension is achieved, and at the moment, the second pipeline 556 connected with the end part of the four-stage sleeve 5550 moves along with the movement of the four-stage sleeve 5550, so that the second pipeline extends towards the bottom of the pot body 510.

Example 27

As shown in fig. 9, in addition to embodiments 19 to 26, further, the second conduit 556 includes: a coil 5562, one end of the coil 5562 is connected with the liquid channel 5574, and the coil 5562 is arranged in the first channel 554; the liquid nozzle 5564 is provided at the other end of the spiral tube 5562, and the first pipe 554 is connected to the liquid nozzle 5564 on the circumferential side.

Specifically, second conduit 556 includes a coil 5562 and a nipple 5564, where coil 5562 connects fluid passage 5574 and nipple 5564, thereby allowing fluid to flow through fluid passage 5574, coil 5562, and nipple 5564 when fluid pump 530 is activated.

The spiral pipe 5562 is a pipeline for rotating the rotary table, and then the spiral pipe 5562 can be lengthened or shortened, and in the process of lengthening or shortening the spiral pipe 5562, the flow rate cannot be changed, so that the liquid injection or liquid suction effect of the liquid feeding system 520 can be ensured by adopting the spiral pipe 5562.

In this embodiment, the second pipe 556 includes a spiral pipe 5562, the spiral pipe 5562 can be coiled in the first pipe 554, and then the first pipe 554 can be extended or restored to the coiled state as it is extended or retracted, and the liquid nozzle 5564 is disposed on the spiral pipe 5562 and connected to the first pipe 554, and then the liquid nozzle 5564 can move along with the extension and retraction of the first pipe 554, and the spiral pipe 5562 is low in cost, which is beneficial to reducing the production cost.

Specifically, the spiral pipe 5562 is coiled in the four-stage sleeve, the liquid nozzle 5564 is connected with the end part of the four-stage sleeve, the liquid nozzle 5564 is further connected with the end part of the spiral pipe 5562, and then the liquid nozzle 5564 moves along with the four-stage sleeve 5550, and the spiral pipe 5562 can be extended or shortened under the action of force.

Further, the liquid nozzle 5564 includes a pipe plug 5566 and a nozzle 5568, the pipe plug 5566 is disposed on the nozzle 5568, one end of the pipe plug 5566 is connected to the spiral pipe 5562, and the other end is connected to the nozzle 5568.

Example 28

As shown in fig. 8, in addition to embodiments 19 to 27, further includes: a first valve body 560 is disposed in the path between the gas driver and the manifold structure 550.

In this embodiment, a first valve body 560 is provided in the path between the gas driver and the conduit structure 550, and the first valve body 560 is used to control whether the gas driver delivers gas to the conduit structure 550. The first valve body 560 is an ejection solenoid valve.

Example 29

As shown in fig. 8, in addition to embodiments 19 to 28, further includes: and the feeding system 570 is connected with the control device 610, the gas driving piece is also connected with the feeding system 570, and the control device 610 can also control the feeding system 570 and the gas driving piece to convey materials into the pot body 510.

Specifically, the cooking appliance 500 further includes a feeding system 570 to realize automatic feeding, and to separate the material from the liquid, so as to avoid potential safety hazards such as putrefaction or mildew of the material.

In this embodiment, the cooking appliance 500 further includes: the feeding system 570 and the feeding system 570 are connected with the control device 610, and the control device 610 can control the feeding system 570 and the gas driving part to convey materials into the pot body 510, so that the automatic feeding of the pot body 510 is realized, and the feeding and cleaning automation can be realized by combining with a water conveying system.

Specifically, the gas driving member is connected to both the feeding system 570 and the liquid feeding system 520, i.e. one power source is used to provide power for both systems, thereby reducing the number of parts of the cooking utensil 500 and facilitating the miniaturization of the cooking utensil 500.

In addition, the combination of the feeding system 570 and the water feeding system can realize automatic elutriation cooking.

Example 30

As shown in fig. 8, based on the embodiments 19 to 29, further, the feeding system 570 includes: the storage bin is used for storing materials; one end of the feeding pipe 572 is connected with the storage bin; a batching bin 574 connected with the other end of the feeding pipe 572, the gas driving member is connected with the batching bin 574, and the control device 610 can control the gas driving member to open the batching bin 574 to feed materials into the pot body 510; fan 576, the inlet scoop of fan 576 is connected with proportioning bins 574, and controlling means 610 still is connected with fan 576, and the steerable fan 576 of controlling means 610 inhales the material into proportioning bins 574.

In this embodiment, the feed system 570 includes: storage silo, conveying pipe 572, proportioning bins 574 and fan 576, storage silo, conveying pipe 572 and proportioning bins 574 link gradually, and the inlet scoop of fan 576 is connected with proportioning bins 574, and then when fan 576 induced drafts, can inhale proportioning bins 574 with the material through conveying pipe 572 by the storage silo. Moreover, the gas driving member can drive the batching bin 574 to open, so that after the fan 576 sucks the materials into the batching bin 574, the batching bin 574 can be controlled to open through the gas driving member, so that the materials fall into the pot body 510, and further the automatic feeding to the pot body 510 is realized.

Specifically, a filter 620 is disposed between the air suction opening of the fan 576 and the ingredient bin 574 to prevent the material from being sucked into the fan 576.

In addition, the feeding and the water feeding are simultaneously controlled by one gas driving piece, so that the number of the components of the cooking appliance 500 is reduced, the space occupation of the cooking appliance 500 is reduced, and the miniaturization of the cooking appliance 500 is facilitated.

Taking the example of placing rice in the storage bin as an example for explanation:

send the instruction of rice in the pot body 510, fan 576 starts, inhales proportioning bins 574 with the rice in the storage silo through conveying pipe 572 to, according to the rice volume of setting for, control fan 576's activation time, and then inhale proportioning bins 574 with a certain amount of rice, and then gaseous driving piece opens at control proportioning bins 574, in sending into the pot body 510 with the rice in the proportioning bins 574 in order to realize automatic rice feeding.

Example 31

As shown in fig. 10, on the basis of the embodiments 19 to 30, further, the ingredient bin 574 includes: the first chamber 5742, the feed pipe 572 and the fan 576 are in communication with the first chamber 5742; a second chamber 5744 disposed within the first chamber 5742, the second chamber 5744 being connected to the gas drive member; a push rod 5746, one end of the push rod 5746 being movably disposed in the second chamber 5744, and the other end of the push rod 5746 being located in the second chamber 5744; a sealing structure 5748 disposed at the other end of the push rod 5746, the sealing structure 5748 being configured to open or close the first chamber 5742, the control device 610 being capable of controlling the gas driving member to supply gas to the second chamber 5744, so that the push rod 5746 is moved to drive the sealing structure 5748 to open the first chamber 5742; a second reset piece 5750 disposed between the push rod 5746 and the second chamber 5744, the second reset piece 5750 configured to reset the push rod 5746.

In this embodiment, the dispensing cartridge 574 includes a first chamber 5742, a second chamber 5744, a push rod 5746, a sealing structure 5748, and a second return member 5750, wherein the second chamber 5744 is located within the first chamber 5742, the push rod 5746 and the second return member 5750 are located within the second chamber 5744, and the sealing structure 5748 is disposed at one end of the push rod 5746. When the second reset piece 5750 is in a normal state, the push rod 5746 is pushed to move in the second chamber 5744, so that the sealing structure 5748 seals the first chamber 5742, after the gas driving piece supplies gas to the second chamber 5744, the gas pressure borne by the push rod 5746 is greater than the force applied by the second reset piece 5750 to the push rod 5746, so that the push rod 5746 moves out of the second chamber 5744, the first chamber 5742 is opened, the material in the first chamber 5742 falls into the pot body 510, and feeding and blanking in the pot body 510 are independently controlled by the structure.

Example 32

On the basis of embodiment 19 to embodiment 31, further, the method further includes: a second valve body disposed in the passageway between the gas drive member and the feed system 570. Specifically, between the gas drive and the second chamber 5744.

In this embodiment, a second valve body is provided in the path between the gas driver and the second chamber 5744, and the second valve body is used to control whether the gas driver delivers gas to the conduit structure 550.

Further, the first valve body 560 and the second valve body can respectively control the feeding system 570 and the water supply system by using the gas driving member, thereby avoiding the linkage of the feeding system 570 and the water supply system and facilitating the automatic control of the cooking utensil 500.

Specifically, the gas driving member is connected to the water supply system through the first valve 560, and is connected to the material supply system 570 through the second valve, so that when the water supply system needs to be driven, the gas driving member and the first valve 560 are opened, and the second valve is closed. When it is desired to actuate the feed system 570, the gas drive and second valve body are opened and the first valve body 560 is closed. When it is desired to drive both the feed system 570 and the water feed system, the gas drive member, the first valve body 560 and the second valve body are all open.

Example 33

As shown in fig. 6 and 7, in addition to embodiments 19 to 32, the method further includes: and a detecting member 580 connected to the control device 610, wherein the control device 610 can obtain the temperature inside the pot body 510 according to the detecting member 580.

In this embodiment, sensing element 580 is used to sense the temperature within pan body 510.

Example 34

On the basis of embodiment 19 to embodiment 33, further, the method further includes: and an air supply system connected with the control device 610, wherein the air supply system is configured to supply air into the pot body 510, and the control device 610 controls the on-off of the air supply system based on the boiling state of the inside of the pot body 510.

In this embodiment, the cooking utensil 500 further includes an air supply system, and further, under the condition that the pot body 510 is in the boiling state, the control device 610 controls the opening of the air supply system to supply air into the pot body 510 to break bubbles, thereby improving the anti-overflow effect of the cooking utensil 500.

Example 35

On the basis of embodiment 19 to embodiment 34, further, the method further includes: the refrigerating system can also refrigerate the air supply system.

In this embodiment, refrigerating system refrigerates air supply system, and then utilizes the broken bubble of cold wind, and hot bubble receives cold wind to be changeed in the splitting, and then promotes cooking utensil 500's broken bubble effect, promotes the anti-overflow effect.

Specifically, there may be one or both of the cooling systems that cool the liquid delivery system 520 and the air supply system, such as: the liquid feeding system 520 is cooled by the first cooling system 540, and the air supply system is cooled by the second cooling system.

Example 36

As shown in fig. 5, 6, 7 and 8, in addition to embodiment 19 to embodiment 35, the present invention further includes: the cover 590 is connected to the pot 510, and the liquid feeding system 520 and the feeding system 570 are disposed on the cover 590.

In this embodiment, the cooking utensil 500 further includes a cover 590, the cover 590 is disposed on the pot body 510, and the liquid feeding system 520 and the feeding system 570 are both disposed on the cover 590, so as to reduce the occupied space of the pot body 510 and increase the cooking amount of the cooking utensil 500.

Further, the detector 580 is provided on the cover 590, and the control device 610 is provided on the cover 590.

Example 37

As shown in fig. 7, in addition to the embodiments 19 to 36, further includes: heating element 600 is connected to control device 610, and control device 610 can control heating element 600 to heat pot 510.

In this embodiment, cooking utensil 500 further includes heating assembly 600, and pan body 510 is heated by heating assembly 600.

Example 38

Fig. 11 is a flowchart illustrating a method of controlling a cooking appliance according to another embodiment of the present invention.

As shown in fig. 11, a specific flow of a method for controlling a cooking appliance according to another embodiment of the present invention includes:

step 1002: the refrigeration system works;

step 1004: the heating assembly works;

step 1006: the detection piece detects a first cooking temperature in the cooking process;

step 1008: judging whether the first cooking temperature meets a preset condition or not; if the determination result is yes, step 1010 is executed, and if the determination result is no, the unit step 1004 is executed;

step 1010: the water delivery system operates at least once.

The invention provides a control method of a cooking appliance, which is applied to the cooking appliance, wherein the cooking appliance comprises the following steps: heating element, pot body, lid, refrigeration module and a kind of deep pot body.

The cover body at least comprises a detection piece, a control device and a through hole;

the cooking utensil also comprises a water storage part, a liquid pump and a pipeline structure, a water pumping pipe communicated between the water storage part and the liquid pump and a water drainage pipe communicated between the liquid pump and the through hole;

the cooking utensil is also provided with a refrigerating system which is arranged outside the water storage part and is partially contacted with one surface of the water storage part;

the control method of the cooking utensil comprises the steps that a user can wash rice clean firstly, a small amount of water is added, a porridge cooking start button is pressed, the refrigerating module works to cool the water in the water tank to a set temperature, meanwhile, the heating module works to heat rice-water mixture in the inner pot, when the detecting module detects that the temperature in the pot reaches the set value, namely the temperature difference between the temperature and the water in the water supply module reaches a first preset range, the water supply module works at least once to pump cold water in the water tank to the inner pot, and when high-temperature rice grains are impacted by the cold water, surface starch tissues start to generate cracks, water absorption is facilitated, and the porridge cooking time is further shortened.

For food materials which are difficult to cook, such as soybean porridge and the like, the control method can be adopted in the cooking process, so that the surface of the food materials is easy to crack and cook, and the effect of quick cooking is achieved.

In the boiling process, a proper amount of water is added into the inner pot to achieve the effect of breaking bubbles and preventing overflow, a steam valve can be omitted, and the trouble of cleaning by consumers is avoided.

Example 39

Fig. 12A, 12B, 12C, 12D, 12E, and 12F are flowcharts illustrating a method for controlling a cooking appliance according to another embodiment of the present invention.

As shown in fig. 12A, 12B, 12C, 12D, 12E and 12F, a specific flow of a control method of a cooking appliance according to another embodiment of the present invention includes:

step 1102: air suction of a fan: 2 bowls for 8 seconds; 4 bowls for 15 seconds;

step 1104: the fan is stopped for 10 seconds;

step 1106: the air pump is started for 2 seconds; opening the electromagnetic valve for 5 seconds;

step 1108: standby for 2 seconds;

step 1110: the air pump is started for 2 seconds; opening the electromagnetic valve for 2 seconds;

step 1112: standby for 2 seconds

Step 1114: the air pump is started for 2 seconds; opening the electromagnetic valve for 2 seconds;

step 1116: standby for 2 seconds;

step 1118: heating to the temperature of the bottom surface of the pan of 140 ℃, and maintaining the temperature for 2 bowls: 6min;4, bowl: 8min;

step 1120: the water inlet electromagnetic valve is opened, the water inlet pump is opened (the valve is opened for 1 second first, then water is fed), and the water inflow is M1 g;

step 1122: soaking and absorbing water for 0 second;

step 1124: the air pump is started for 2 seconds; ejecting an electromagnetic valve; opening for 2 seconds; closing the water inlet electromagnetic valve for 2 seconds;

step 1126: opening an air pump; ejecting the electromagnetic valve for opening; opening a water inlet electromagnetic valve; opening for 4 seconds at the same time;

step 1128: the air pump is started for 2 seconds; opening the ejection solenoid valve for 2 seconds; the water pump is started for 2 seconds;

step 1130: the air pump is closed for 8 seconds; opening the ejection solenoid valve for 8 seconds; the water pump is started for 8 seconds and 4 seconds at the same time;

step 1132: the air pump is closed; closing the ejection electromagnetic valve;

step 1134: the water inlet electromagnetic valve is opened, the water inlet pump is opened (the valve is opened for 1 second first, then water is fed), and the water inlet quantity is M2;

step 1136: the water pump is started for 3 seconds;

step 1138: the water inlet electromagnetic valve is opened for 2 seconds, the water inlet pump is opened for 1 second (firstly opened for 1 second, and then water is fed), and the water inlet pump is stopped after water is fed for 1 second;

step 1140: the water pump is started for 3 seconds;

step 1142: opening an air pump; opening the ejecting electromagnetic valve for 2 seconds;

step 1144: opening an air pump; opening the water inlet electromagnetic valve for 2 seconds;

step 1146: opening an air pump; opening the water inlet electromagnetic valve for 5 seconds;

step 1148: the air pump is closed; closing the water inlet electromagnetic valve; closing the ejection electromagnetic valve; the rice washing process is finished

Step 1150: the process of cooking the porridge is started; 1250W high power continuous heating to the upper cover temperature sensor reaches 90 ℃, step 1252: continuously heating at 1250W and adding 30g of water; adding 1 time every 20S;

step 1154: heating is continued for 1250W, and 20g of water is added at the same time; adding 1 time every 15 seconds;

step 1156: heating with slow fire for 60s according to the ratio of the porridge to be cooked without overflowing.

The invention provides a control method of a cooking appliance, which is applied to the cooking appliance, wherein the cooking appliance comprises the following steps: pipeline structure, proportioning bins install on the lid, cooking utensil's control method includes:

when grains in the storage bin fall into the pot body through the fan and the proportioning bin, heating to the temperature of at least 140 ℃, maintaining for 4-10min, then opening the water electromagnetic valve, starting the liquid inlet pump, feeding rice washing water through the pipeline structure, cooling, and simultaneously automatically and repeatedly feeding water and cooling after porridge cooking;

the fan begins the drive 8-15s that induced drafts, and synchronous cereal is carried the proportioning bins through the conveying pipe through the storage silo, then shuts down 10s, and air pump and the start of action of going down a meter solenoid valve are repeated this moment, and the cereal in the synchronous proportioning bins enters into the pot body.

Heating to 140 deg.C for 4-10min, wherein the process is high temperature baking stage, during which the grains explode to form cracks on the surface.

After the grains are baked to a certain degree, the water inlet electromagnetic valve and the liquid inlet pump are opened to cool and age the grains, and then the air pump, the ejection electromagnetic valve and the water inlet electromagnetic valve are opened to perform a rice washing action to clean the grains.

And opening the air pump, the ejection electromagnetic valve and the liquid suction pump to clean the rice washing water in the pot body.

The air pump is closed, and the ejection electromagnetic valve is closed. The water inlet electromagnetic valve and the liquid inlet pump are opened to feed porridge cooking water, and meanwhile, in order to keep the pipeline structure clean, the processes of pumping water and washing rice are repeated to clean the pipeline, and finally, the porridge cooking process is carried out.

Continuously heating the upper cover temperature sensor to 90 ℃ by adopting 1000W high power, carrying out first water supplement (adding 30g of water and adding once every 20 s) in the continuous process, carrying out second water supplement (adding 20g of water and adding once every 15 s), cooling and cooling in the two water supplement processes, and finally heating for 60s by slow fire according to the power regulation ratio of porridge cooking.

Example 28

According to a third aspect of the present invention, there is provided a computer storage medium having a computer program stored thereon, the computer program, when executed by a processor, implementing a method of controlling a cooking appliance as provided in any one of the above embodiments.

The present invention provides a computer storage medium, on which a computer program is stored, wherein the computer program, when executed by a processor, implements the method for controlling a cooking appliance according to any of the above embodiments, and therefore, all the advantages of the method for controlling a cooking appliance according to any of the above embodiments are achieved, which are not described herein.

In the present invention, the terms "first", "second", and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance; the term "plurality" means two or more unless expressly limited otherwise. The terms "mounted," "connected," "fixed," and the like are used broadly and should be construed to include, for example, "connected" may be a fixed connection, a detachable connection, or an integral connection; "connected" may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the description of the present invention, it should be understood that the terms "upper", "lower", "left", "right", "front", "rear", and the like indicate orientations or positional relationships based on orientations or positional relationships shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the device or unit referred to must have a specific direction, be constructed in a specific orientation, and operate, and thus, should not be construed as limiting the present invention.

In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method of controlling a cooking appliance, the cooking appliance comprising: the control method comprises the following steps:

in the cooking process, acquiring a first temperature value in the pot body and a second temperature value in the liquid conveying system;

controlling the liquid conveying system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value meet preset conditions;

the cooking appliance further comprises a heating assembly, and before the step of acquiring the first temperature value in the pot body and the second temperature value in the liquid conveying system, the heating assembly comprises:

based on the condition that the pot body is internally provided with materials, the heating assembly is controlled to heat the pot body.

2. The method for controlling a cooking appliance according to claim 1, wherein the step of controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value meet a preset condition specifically comprises:

and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a first preset condition.

3. The control method of a cooking appliance according to claim 2,

the cooking utensil still includes material feeding unit, before the step of controlling the heating element to heat the pot body, still includes: and controlling the feeding system to convey materials into the pot body.

4. The method of claim 1, wherein the cooking appliance further comprises a heating assembly, and prior to the step of obtaining the first temperature value in the pot and the second temperature value in the liquid delivery system, the method comprises:

responding to a cooking instruction based on the condition that liquid exists in the pot body, and controlling the heating assembly to heat the pot body;

based on the first temperature value and the second temperature value accord with the condition of the preset condition, the step of controlling the liquid conveying system to inject liquid into the pot body specifically comprises the following steps:

and controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a second preset condition.

5. The method of claim 1, wherein the cooking appliance further comprises a heating assembly and a feeding system, and prior to the step of obtaining the first temperature value in the pot and the second temperature value in the liquid feeding system, the method comprises:

responding to a cooking instruction, controlling the feeding system to convey materials into the pot body, and controlling the heating assembly to heat the pot body;

controlling the liquid feeding system to inject liquid into the pot body based on the condition that the first temperature value and the second temperature value accord with a first preset condition;

after liquid is injected into the pot body, the liquid conveying system is controlled to carry out cleaning operation;

after the cleaning operation is finished, controlling the liquid feeding system to inject water into the pot body, and controlling the heating assembly to heat the pot body;

based on the first temperature value and the second temperature value accord with the condition of preset condition, the step of controlling the liquid conveying system to inject liquid into the pot body specifically further comprises:

6. The control method of a cooking appliance according to claim 2 or 5,

the first preset condition comprises the following steps: a first temperature difference value between the first temperature value and the second temperature value is within a first preset range; or

The first preset condition includes: the first temperature value and the first temperature difference value of the second temperature value are within a first preset range, and the duration of the first temperature value is greater than or equal to a first preset temperature threshold value and exceeds a first preset duration.

7. The control method of a cooking appliance according to claim 6,

the value range of the first preset temperature threshold is 80-130 ℃; and/or

The first preset range is 60-130 ℃; and/or

The value range of the first preset time is 3 minutes to 15 minutes.

8. The method of controlling a cooking appliance according to claim 4 or 5,

the second preset condition includes: a second temperature difference value between the first temperature value and the second temperature value is within a second preset range; or

The second preset condition includes: and the second temperature difference value of the first temperature value and the second temperature value is within a second preset range, and the duration of the first temperature value is more than or equal to a second preset temperature threshold value and exceeds a second preset duration.

9. The control method of a cooking appliance according to claim 8,

the value range of the second preset temperature threshold is 60-100 ℃; and/or

The second preset range is 60-100 ℃; and/or

The value range of the second preset time is 10 seconds to 3 minutes.

10. The control method of a cooking appliance according to claim 4 or 5,

based on the first temperature value and the second temperature value accord with the second preset condition, the step of controlling the liquid feeding system to inject liquid into the pot body specifically comprises the following steps:

and controlling the liquid feeding system to perform liquid injection once to the pot body every third preset time period based on the condition that the first temperature value and the second temperature value accord with a second preset condition until the fourth preset time period before the cooking is finished.

11. The method as claimed in any one of claims 1 to 5, wherein the cooking appliance includes a cooling system for cooling the liquid feeding system, and further includes, before the step of obtaining the first temperature value in the pot and the second temperature value in the liquid feeding system:

and responding to a cooking instruction, and controlling the refrigerating system to refrigerate the liquid conveying system.

12. The control method of the cooking appliance according to any one of claims 1 to 5, further comprising:

judging whether the boiler body is in a boiling state or not;

and controlling a liquid feeding system to inject liquid into the pot body based on the condition that the pot body is in a boiling stage.

13. The method of controlling the cooking appliance according to any one of claims 1 to 5, wherein the cooking appliance further comprises an air supply system, the method further comprising:

judging whether the boiler body is in a boiling state or not;

and controlling the air supply system to be started based on the condition that the interior of the pot body is in the boiling stage so as to supply air to the interior of the pot body.

14. The method of claim 13, further comprising, before the step of obtaining the first cooking temperature in the pot:

and responding to a cooking instruction, and controlling a second refrigerating system to refrigerate the air supply system.

15. A cooking appliance, comprising:

a pan body;

a liquid delivery system configured and adapted to inject liquid into the pot;

a control device electrically connected to the liquid delivery system, the control device being configured to perform the steps of the method of controlling a cooking appliance according to any one of claims 1 to 14.

16. The cooking appliance of claim 15, further comprising:

a refrigeration system configured and adapted to refrigerate the liquid delivery system.

17. The cooking appliance of claim 16, wherein the refrigeration system comprises:

semiconductor refrigeration plates or compressors.

18. A computer storage medium, characterized in that a computer program is stored thereon, which, when executed by a processor, implements a control method of a cooking appliance according to any one of claims 1 to 14.