CN114305131A

CN114305131A - Cooking appliance, control method of cooking appliance, and storage medium

Info

Publication number: CN114305131A
Application number: CN202011066398.0A
Authority: CN
Inventors: 刘化勇; 罗飞龙; 黄韦铭; 羊小亮; 瞿月红
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: 2022-04-12

Abstract

The invention discloses a cooking appliance, a control method of the cooking appliance and a storage medium, wherein the cooking appliance comprises: a pan body including a cooking cavity; a cooling device configured to cool the cooking chamber; the control device is connected with the cooling device and is configured to control the cooling device to reduce the temperature value of the cooking cavity to a preset temperature value after the cooking stage is completed. The cooking appliance comprises a pot body, a cooling device and a control device, wherein the pot body comprises a cooking cavity, the cooling device is used for cooling the cooking cavity, and the control device cools the pot body after the cooking stage of the cooking appliance is completed, so that the toughness and brittleness of food materials in the cooking cavity are improved, the taste of the food materials is improved, the content of resistant starch in rice is promoted, and healthy rice is cooked. Meanwhile, the food materials in the cooking cavity are quickly cooled, so that the user can directly eat the food materials, and the time for the user to wait for the cooling of the food materials is shortened.

Description

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

Technical Field

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

Background

At present, high-temperature cooking is mostly adopted for cooking food materials, the temperature of food is higher after cooking is finished, scalding risks are caused to oral mucosa, particularly, when children, old people and other groups eat the food with higher temperature, the scalding risks are higher, cooking appliances in the related art all adopt a natural cooling mode to cool the temperature of the food, and the waiting time of a user is prolonged.

Disclosure of Invention

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

To this end, a first aspect of the invention provides a cooking appliance.

The second aspect of the invention also provides a control method of the cooking appliance.

A third aspect of the invention also provides a computer-readable storage medium.

In view of the above, the present invention provides a cooking appliance, including: a pan body including a cooking cavity; a cooling device configured to cool the cooking chamber; and the control device is connected with the cooling device, and is configured to control the cooling device to reduce the temperature value of the cooking cavity to a preset temperature value after the cooking stage is completed.

The cooking appliance comprises a pot body, a cooling device and a control device, wherein the pot body comprises a cooking cavity, the cooling device is used for cooling the cooking cavity, and the control device cools the pot body after the cooking stage of the cooking appliance is completed, so that the toughness and brittleness of food materials in the cooking cavity are improved, the taste of the food materials is improved, the content of resistant starch in rice is promoted, and healthy rice is cooked. Meanwhile, the food materials in the cooking cavity are quickly cooled, so that the user can directly eat the food materials, and the time for the user to wait for the cooling of the food materials is shortened. Wherein, after the culinary art stage was accomplished, the heat sink can reduce the temperature value in culinary art chamber to preset temperature value to can make the edible material of specific temperature, make the edible material after the cooling satisfy the different demand of user.

Specifically, in the related art, after the food materials are cooked, a user cannot eat the food materials immediately, and the food materials need to be cooled by natural cooling, on one hand, the cooling time of the natural cooling is long, and on the other hand, the natural cooling cannot be reduced to a proper temperature value, and usually, when the user eats the food materials, the food materials are too cold or not reach a palatable temperature, but according to the technical scheme provided by the application, the cooked food materials can be reduced to the palatable temperature value by the cooling device, for example, palatable porridge or palatable meal is prepared, that is, the cooking appliance provided by the application can be used for preparing the palatable food materials, so that the user can directly eat the cooked food materials, and the user experience is improved; simultaneously, in hot summer, the user expects to make an ice sense edible material usually, for example, the function of heating is only had to ice sweetened bean paste, low temperature sushi rice etc. cool-heat cooling, cooking utensil among the prior art mostly, can't make ice sense food, and the cooking utensil that this application provided, accessible heat sink work, reduce the temperature of eating the material to ice sense temperature to satisfy the user to the demand of ice sense food, that is to say, the cooking utensil that this application provided can directly cook out ice-cold food, the user operation of being convenient for.

According to the cooking utensil provided by the invention, the following additional technical characteristics can be provided:

in the above technical solution, further, the cooling device includes: and the output part is connected with the control device, and the control device is used for controlling the output part to be opened so as to convey the refrigerating medium into the cooking cavity and/or out of the cooking cavity.

In this technical scheme, the heat sink includes the output part, and the output part is used for carrying the refrigeration medium to the outer wall in culinary art intracavity or culinary art chamber to through the refrigeration medium to eating the material cooling, make the cooked edible material quick cooling, and then the user can directly eat, shortened the user and waited for to eat the material refrigerated length of time, also promoted the toughness and the fragility of eating the material simultaneously, promoted and eaten the material taste.

In any one of the above technical solutions, further, the cooling device further includes: the refrigerating cavity is used for storing a refrigerating medium and is communicated with the output part; a refrigeration portion configured to refrigerate the refrigeration cavity.

In this technical scheme, the heat sink still includes refrigeration chamber and refrigeration portion, and the refrigeration intracavity is used for the splendid attire refrigeration medium. Output portion and refrigeration chamber intercommunication for carry the culinary art intracavity or the culinary art chamber outside with the refrigeration medium in the refrigeration chamber, the culinary art utensil is from taking the refrigeration chamber, makes the culinary art utensil not need external other water sources, has improved the convenience that the culinary art utensil used. Through the setting of refrigeration portion, can refrigerate the refrigeration medium of refrigeration intracavity, and then after the refrigeration medium after will cooling adds the culinary art chamber for the cooling rate of edible material in the culinary art intracavity, simultaneously, also can be through adding the low temperature refrigeration medium into eating the material, realize the preparation that the ice feels eats the material, improve the taste of eating the material, satisfy user's multiple user demand.

In any of the above technical solutions, further, the cooking appliance further includes: a heating assembly configured to heat the cooking cavity; the cover body is connected with the pot body in an openable and closable manner, and the cooling device is arranged on the cover body and/or the pot body.

In this technical scheme, cooking utensil still includes heating element and lid, and heating element is used for heating the culinary art chamber, and lid and the connection that the culinary art chamber can open and shut, and the heat sink setting is on lid and/or the pot body, and wherein, sets up the heat sink on the lid, has reduced the occupation to the pot body volume.

In any of the above technical solutions, further, the cooking appliance further includes: the first detection piece is connected with the control device and is configured to detect the temperature value of the cooking cavity and/or the ambient temperature of the cooking cavity; and the second detection piece is connected with the control device and is configured to detect the food material information in the cooking cavity.

In this technical scheme, cooking utensil still includes first detection piece and second detection piece, and first detection piece is used for detecting the temperature value in the culinary art intracavity, and/or detects the ambient temperature that the culinary art chamber is located, and then can confirm the culinary art stage that cooking utensil is located according to the temperature value in the culinary art chamber to and can control the operation in culinary art stage according to the temperature value in the culinary art chamber, can adjust output portion work according to ambient temperature, make the temperature value in the culinary art chamber maintain in the temperature value within range of predetermineeing. The second detection piece is used for detecting the food material information in the cooking cavity, so that the liquid amount injected into the food material can be determined according to the food material information in the cooking cavity.

According to a second aspect of the present invention, the present invention provides a control method of a cooking appliance, which is used for the cooking appliance as set forth in any one of the technical solutions of the first aspect, the control method comprising: responding to the operation instruction, and controlling the cooking appliance to enter a cooking stage; after the cooking stage is finished, the temperature reduction device is controlled to reduce the temperature value of the cooking cavity to a preset temperature value.

The invention provides a control method of a cooking appliance provided in a second aspect, which includes responding to an operation instruction, controlling the cooking appliance to enter a cooking stage, after the cooking stage is completed, cooling a cooking cavity through a cooling device, further cooling food materials, rapidly cooling the cooked food materials, avoiding scalding when a user eats the food materials, reducing the time of waiting for the user to cool the food materials, reducing the temperature of the cooking cavity to a preset temperature value through the cooling device, realizing the production of the food materials with a specific temperature value, and simultaneously, after the cooking is completed, directly eating the food materials with the preset temperature value by the user, and improving the eating taste.

In any one of the above technical scheme, furtherly, the heat sink includes output, and output carries the refrigeration medium to the culinary art intracavity, and the refrigeration medium includes liquid, and the step of control heat sink with the temperature value in culinary art chamber reduces to predetermineeing the temperature value specifically includes: the control output part injects liquid into the cooking cavity according to the first injection amount.

In this technical scheme, the heat sink includes the output part, the heat sink passes through the output part and carries the notes liquid of first notes liquid volume to the culinary art intracavity, realize the refrigeration of cooking the intracavity and eating the material, and simultaneously, when eating the material and adding water to the culinary art intracavity after cooking, make the liquid that the cooked edible material meets the lower temperature of cooking, the toughness and the fragility of eating the material have been promoted, the edible material taste of eating has been promoted, also make the edible material rapid cooling of culinary art intracavity, make the user directly eat, it waits to eat the length of time that the material is refrigerated to have shortened the user, and simultaneously, after the edible material adds liquid after the culinary art, the content of the resistant starch of eating the material has been improved, play the effect of control user's blood sugar, realize the culinary art of low sugar meal.

In any of the above embodiments, further, before the step of controlling the output unit to inject the liquid into the cooking cavity according to the first injection amount, the method further includes: and acquiring food material information in the cooking cavity, and determining a first liquid injection amount according to the food material information and the operation instruction.

In the technical scheme, the corresponding relation between the first liquid injection amount and the operation instruction and the food material information is stored in the cooking appliance in advance, the first liquid injection amount is determined according to the food material information and the operation instruction in the cooking process, and then liquid is injected into the cooking cavity according to the first liquid injection amount. That is, according to the edible material quantity of difference and the edible material kind of difference, inject the liquid of different volumes after the culinary art stage is accomplished, can make second water injection volume and edible material information match to obtain better culinary art effect.

In any of the above technical solutions, further, the first liquid injection amount is greater than or equal to 10% of the total liquid injection amount required for cooking and less than or equal to 40% of the total liquid injection amount required for cooking.

In this technical scheme, the value of first notes liquid volume is too big, then reduce food taste easily, first notes liquid volume then can reduce the cooling degree to cooking intracavity food for too little, consequently, design first notes liquid volume for more than or equal to cook required total liquid volume 10%, and less than or equal to cook required total liquid volume 40%, both guaranteed the taste of food, guaranteed the cooling degree to cooking intracavity food again, and then promoted the resistant starch content in the rice, cook healthy rice.

In any one of the above technical solutions, further, the cooling device further includes a refrigerating portion and a refrigerating chamber, and after the step of determining the first liquid injection amount according to the food material information and the operation instruction, the cooling device further includes: in the cooking stage, the refrigerating part is started to refrigerate the refrigerating cavity; determining a target temperature value of liquid in the refrigerating cavity corresponding to the first liquid injection amount according to the food material information and a preset temperature value; the refrigerating part is controlled to refrigerate the liquid until the temperature value of the liquid is less than or equal to the target temperature value.

In this technical scheme, under the culinary art stage, open refrigeration portion realizes the precooling in advance to refrigeration intracavity liquid, through the liquid refrigeration of refrigeration portion in with the refrigeration intracavity, and then makes to add after the liquid of first notes liquid volume, the temperature of eating the material is compared and must be reduced more in injecting normal atmospheric temperature hydroenergy to obtain the edible material of different tastes.

In any one of the above technical solutions, further, the cooling device includes an output portion, a refrigeration portion and a refrigeration cavity, the refrigeration cavity is configured to hold a refrigeration medium, the refrigeration portion is configured to refrigerate the refrigeration cavity, the output portion is configured to convey the refrigeration medium to the inside and/or outside of the cooking cavity, and after the step of controlling the cooking appliance to enter the cooking stage, the cooling device further includes: under the cooking stage or after the cooking stage is finished, the refrigerating part is started to refrigerate the refrigerating cavity; after the culinary art stage is accomplished, the step of controlling heat sink to reduce the temperature value in culinary art chamber to preset temperature value specifically includes: the control output part reduces the temperature value of the cooking cavity to a preset temperature value.

In the technical scheme, the refrigerating part is opened at the cooking stage, so that the liquid in the refrigerating cavity can be pre-cooled in advance, and then the pre-refrigerated refrigerating medium is used for refrigerating the cooking cavity after the cooking stage is finished, so that the cooling speed of the cooking cavity is increased. And the refrigerating part is started after the cooking stage is finished, so that the energy consumption of the cooking stage is reduced. After the cooking stage is completed, the control output part reduces the temperature value of the cooking cavity to a preset temperature value, so that the toughness and brittleness of food materials in the cooking cavity are improved, the taste of the food materials is improved, the content of resistant starch in rice is promoted, and healthy rice is cooked. Meanwhile, the food materials in the cooking cavity are quickly cooled, so that the user can directly eat the food materials, and the time for the user to wait for the cooling of the food materials is shortened. Wherein, after the culinary art stage was accomplished, the heat sink can reduce the temperature value in culinary art chamber to preset temperature value to can make the edible material of specific temperature, make the edible material after the cooling satisfy the different demand of user.

In any one of the above technical solutions, further, the cooking utensil further includes a heating assembly, and the step of controlling the output part to reduce the temperature value of the cooking cavity to the preset temperature value specifically includes: opening the output part; acquiring a temperature value of the cooking cavity; closing the output part and the refrigerating part based on the temperature value of the cooking cavity being less than or equal to the preset temperature value; and starting the heating assembly and controlling the heating assembly to operate at the target power.

In this technical scheme, cooking utensil includes output and heating element, and output is used for the culinary art chamber refrigeration, and heating element is used for heating the culinary art chamber. After the culinary art stage is ended, control output portion maintains keeping presetting the temperature value after making it cool down to the culinary art chamber, specifically, opens the output portion after, eats material rapid cooling, when the temperature value of culinary art chamber is less than or equal to and presets the temperature value, closes output portion to open heating element and heat the culinary art chamber with target power, make the material temperature maintain and predetermine the temperature value, and then realize the heat preservation of palatable material.

In any one of the above technical solutions, further, the cooking utensil further includes a heating assembly, and the step of controlling the output part to reduce the temperature value of the cooking cavity to the preset temperature value specifically includes: opening the output part; acquiring a temperature value of the cooking cavity; closing the output part and the refrigerating part based on the temperature value of the cooking cavity being less than or equal to the preset temperature value; starting the heating assembly based on the temperature value of the cooking cavity being less than or equal to a first temperature threshold value, and closing the heating assembly based on the temperature value of the cooking cavity being greater than or equal to a preset temperature value; the first temperature threshold is less than a preset temperature value.

In this technical scheme, cooking utensil still includes output and heating element, and output is used for the culinary art chamber refrigeration, and heating element is used for heating the culinary art chamber. After the culinary art stage is ended, control output portion is to the cooling of culinary art chamber, maintain after making it cool down between presetting temperature value to first temperature threshold value, specifically, after opening output portion, eat material rapid cooling, when the temperature value in culinary art chamber is less than or equal to the temperature value of presetting, close output portion, the temperature value in the culinary art intracavity continues to descend, when making the temperature value in culinary art chamber be less than or equal to first temperature threshold value, open heating element and heat the culinary art chamber, make the edible material temperature rise to presetting temperature value, and close heating element after the edible material temperature reaches the temperature value of presetting, and then realize the heat preservation of palatable edible material.

In any one of the above technical solutions, further, the step of controlling the output part to reduce the temperature value of the cooking cavity to a preset temperature value specifically includes: opening the output part; acquiring an ambient temperature value and a temperature value of a cooking cavity; based on the fact that the temperature value of the cooking cavity is smaller than or equal to a preset temperature value, determining the target output quantity of the refrigerating medium of the output part according to the food material information in the cooking cavity and the environment temperature value; the control output part cools the cooking cavity according to the target output quantity; wherein the preset temperature value is smaller than the ambient temperature value.

In this technical scheme, cooking utensil includes the output, and the output is used for refrigerating the cooking chamber. After the culinary art stage is ended, control output portion is to the cooling of culinary art chamber for eat material quick cooling, then according to the output quantity of ambient temperature and the temperature value control output portion of culinary art chamber, make the edible material of culinary art intracavity maintain at preset temperature value, thereby realize the heat preservation of ice feeling edible material.

In any of the above technical solutions, further, before the step of controlling the cooking appliance to enter the cooking stage, the method further includes: determining a second liquid injection amount according to the food material information in the cooking cavity and the operation instruction; controlling an output part of the cooling device to inject liquid into the cooking cavity according to a second liquid injection amount; the second shot size is less than or equal to the total shot size required for cooking.

In the technical scheme, before the step of controlling the cooking appliance to enter the cooking stage, the method further comprises the steps of obtaining food material information in the cooking cavity, after the food material information is obtained, determining a second liquid injection amount needing to be added into the food material according to the food material information and an operation instruction, wherein the second liquid injection amount is smaller than or equal to the total liquid injection amount needed by cooking, when the second liquid injection amount is smaller than the total liquid injection amount needed by cooking, namely, the food material is cooked through a small amount of water, so that the heating and cooking speed of the food material is high, the overflow is not easy, and the cooking time is obviously shortened.

In any of the above technical solutions, further, the second liquid injection amount is less than or equal to 90% of the total liquid injection amount required for cooking and is greater than or equal to 60% of the total liquid injection amount required for cooking.

In this technical scheme, the value range of second notes liquid volume is too big, then spills over easily, and has increased the length of time of eating the material culinary art, and the value range undersize of second notes liquid volume then leads to eating the material easily and can not cook thoroughly, consequently, annotate liquid volume design for the second for being more than or equal to the required total liquid volume of cooking 90%, and be more than or equal to the required total liquid volume of cooking 60%, both make the heating of eating the material, the culinary art speed is very fast, and difficult the spilling over, can guarantee again that the material can be cooked thoroughly.

Specifically, the value of second notes liquid volume influences the first notes liquid volume after the culinary art stage is accomplished, and further, the second notes liquid volume is less than the required total notes liquid volume of culinary art 80%, and both make heating, the culinary art speed of eating the material very fast, and be difficult for overflowing, reserved the water yield for the first notes liquid volume after the culinary art stage is accomplished again, guaranteed the cooling effect to food.

According to a third aspect of the present invention, there is also proposed a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the control method of the cooking appliance as set forth in any one of the second aspects.

The computer-readable storage medium according to the third aspect of the present invention includes the method for controlling a cooking appliance according to any one of the above-mentioned second aspects, so that the method for controlling a cooking appliance has all the advantages.

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

FIG. 2 shows a graph of a cooking process according to an embodiment of the invention;

FIG. 3 shows another graph of a cooking process of one embodiment of the present invention;

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

fig. 5 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 6 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 7 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 8 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 9 is a flowchart illustrating a method of controlling a cooking appliance according to another embodiment of the present invention.

Wherein, the corresponding relation between the reference numbers and the part names in fig. 1 is:

100 cooking utensil, 102 pan body, 1020 cooking cavity, 104 cooling device, 1040 output part, 1042 refrigeration cavity, 106 heating component, 108 cover body, 110 first temperature sensor.

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 in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

A cooking appliance 100, a control method of the cooking appliance, and a storage medium proposed according to some embodiments of the present invention are described below with reference to fig. 1 to 9.

The first embodiment is as follows:

as shown in fig. 1, according to an embodiment of the present invention, the present invention provides a cooking appliance 100 including: pan body 102, cooling device 104 and control device.

Specifically, pan body 102 includes a cooking chamber 1020; the cooling device 104 is configured to cool the cooking chamber 1020; the control device is connected to the temperature reduction device 104, and the control device is configured to control the temperature reduction device 104 to reduce the temperature value of the cooking cavity 1020 to a preset temperature value after the cooking stage is completed.

The cooking appliance 100 provided by the invention comprises a pot body 102, a cooling device 104 and a control device, wherein the pot body 102 comprises a cooking cavity 1020, the cooling device 104 is used for cooling the cooking cavity 1020, and the control device cools the pot body 102 after the cooking stage of the cooking appliance 100 is completed, so that the toughness and brittleness of food materials in the cooking cavity 1020 are improved, the taste of the food materials is improved, the content of resistant starch in rice is promoted, and healthy rice is cooked. Meanwhile, the food materials in the cooking cavity 1020 are quickly cooled, so that the user can directly eat the food materials, and the time for the user to wait for the cooling of the food materials is shortened. Wherein, after the completion of the cooking stage, the temperature reduction device 104 can reduce the temperature value of the cooking cavity 1020 to a preset temperature value, so that the cooled food material meets different requirements of the user.

It can be understood that the preset temperature value includes a plurality of temperature values, which can be set according to the actual requirement of the user, and specifically, the preset temperature value includes a first preset temperature value and a second preset temperature value. The first preset temperature value is a palatable temperature, when the temperature value of the cooking cavity 1020 is reduced to the first preset temperature value by the cooling device 104, the temperature value of the food material in the cooking cavity 1020 is the palatable temperature of the user, and then the user can directly eat the food, the second preset temperature value is an ice feeling temperature, when the temperature value of the cooking cavity 1020 is reduced to the second preset temperature value by the cooling device 104, the temperature value of the food material in the cooking cavity 1020 is the ice feeling temperature value, and then the user can eat the ice feeling food material, and the taste of the food material is improved.

Specifically, the first preset temperature value is greater than or equal to 55 ℃ and less than or equal to 65 ℃; the second preset temperature value is greater than or equal to 10 ℃ and less than or equal to 20 ℃.

Specifically, after the food materials are cooked, the food materials cannot be eaten by a user immediately, and the food materials need to be cooled naturally, on one hand, the cooling time of the cooling by natural cooling is long, and on the other hand, the cooling by natural cooling cannot be reduced to a proper temperature value, and usually, when the user eats the food materials, the food materials are too cold or the food materials do not reach a palatable temperature, but according to the technical scheme provided by the application, the cooked food materials can be reduced to the palatable temperature value by the cooling device 104, for example, the palatable porridge or the palatable meal is prepared, that is, the cooking appliance 100 provided by the application can prepare the palatable food materials, so that the user can directly eat the cooked food materials, and the user experience is improved; meanwhile, in hot summer, a user generally wants to make a portion of an ice-feeling food material, such as ice sweetened bean paste, low-temperature sushi rice, etc., to relieve summer heat and cool down. Cooking utensil on the existing market mostly only has the function of heating, can't make ice feel food, and cooking utensil 100 that this application provided, accessible heat sink 104 work reduces the temperature of eating the material to ice feel temperature to satisfy the demand of user to ice feel food, that is to say, the user operation of being convenient for can directly cook out ice-cold food by cooking utensil 100 that this application provided.

Of course, the preset temperature value may also include other temperature values, and is not limited to the above definition.

It should be noted that, as shown in fig. 2 and 3, the cooking stage of the cooking appliance 100 includes a heating stage and a boiling stage. At the heating and temperature rising stage, the temperature of eating the material in the cooking chamber 1020 rises, and the material absorbs the heat, realizes eating the culinary art of material, and in the boiling stage, the liquid boiling in the cooking chamber 1020 drives to eat the material and constantly rolls, and further cooks the material, accomplishes in the boiling stage after, also accomplish in the cooking stage, explains that the material has cooked thoroughly, also, this application is cooked the material refrigeration to eating after eating the material is cooked thoroughly for eat material rapid cooling, the user of being convenient for directly eats, shortens user waiting time. Further, during the boiling phase, the temperature inside the cooking chamber 1020 reaches 100 ℃ for a duration greater than or equal to 15 minutes and less than or equal to 40 minutes.

Further, after the cooking stage, the cooking process of cooking appliance 100 further includes a quick cooling stage in which pan body 102 is cooled by cooling device 104. Specifically, as shown in fig. 3, curve 1 is the curve that the temperature value in the cooking cavity 1020 descends after the pot body 102 is cooled by the cooling device 104 of this application, and curve 2 is the curve that the temperature value in the cooking cavity 1020 descends when letting cool down through the word in the correlation technique, and obviously, through setting up the cooling device 104, the speed that the temperature in the cooking cavity 1020 reduces has been accelerated, simultaneously, compare in correlation technique, this application can make the edible material reach lower temperature through the cooling device 104.

Further, a heat preservation stage is included after the quick cooling stage, wherein in the heat preservation stage, heat preservation is realized through the heating assembly 106 or the output portion 1040 of the cooking appliance 100, and in the heat preservation stage, when the temperature to be maintained is greater than or equal to the ambient temperature, the temperature can be maintained through the heating assembly 106, so that the preparation of the palatable food material is realized; when the temperature to be maintained is lower than the ambient temperature, the temperature inside the cooking chamber 1020 needs to be maintained through the output portion 1040, so that the ice-feeling food material is produced.

Further, the food material in the pot body 102 can be cooled to ice-feeling food through the cooling device 104, that is, to a temperature lower than the ambient temperature, thereby satisfying the requirements of the user on different taste food materials.

Example two:

as shown in fig. 1, according to an embodiment of the present invention, on the basis of the above embodiment, further: the cooling device 104 includes: the output portion 1040, the output portion 1040 is connected to the control device, and the control device is used for controlling the output portion 1040 to open so as to convey the refrigerant into the cooking chamber 1020 and/or out of the cooking chamber 1020.

In this embodiment, the temperature reduction device 104 includes an output portion 1040, and the output portion 1040 is used for conveying a refrigeration medium to the inside of the cooking cavity 1020 or the outer wall surface of the cooking cavity 1020, so that the food material is cooled by the refrigeration medium, the cooked food material is rapidly cooled, and then the user can directly eat the food material, the time length of the user waiting for the cooling of the food material is shortened, meanwhile, the toughness and brittleness of the food material are also improved, and the taste of the food material is improved.

It should be noted that, for some food materials, such as rice, cooked rice will increase the content of resistant starch after being refrigerated, and after being eaten by users, the blood sugar of the food materials increases slowly, thereby playing a role in controlling blood sugar. That is, through the embodiment that this application provided, to eating the material refrigeration after eating the material culinary art, can promote the content of the resistant starch of eating the material, play the effect of control user's blood sugar, realize the culinary art of low sugar meal.

Further, the refrigeration medium comprises a liquid and/or a gas, further the refrigeration medium comprises normal temperature water or cold water.

In a specific application, the output portion 1040 includes a pump body externally connected to a water source, such as a mineral water bottle or cold water of a drinking fountain, so as to avoid a container for containing a refrigeration medium on the cooking appliance 100, reduce the volume of the cooking appliance 100, and reduce the production cost.

Further, the pump may pump liquid into the cooking chamber 1020 after the ingredients are cooked, or may pump liquid into the cooking chamber 1020 before or during cooking.

Example three:

as shown in fig. 1, according to an embodiment of the present invention, on the basis of the second embodiment, further: the cooling device 104 further includes: the refrigeration cavity 1042 and the refrigeration part, the refrigeration cavity 1042 is used for storing refrigeration media, and the refrigeration cavity 1042 is communicated with the output part 1040; the refrigeration section is configured to refrigerate the refrigeration cavity 1042.

In this embodiment, the cooling device 104 further includes a cooling chamber 1042 and a cooling portion, and the cooling chamber 1042 is used for containing a cooling medium. Output portion 1040 is communicated with refrigeration cavity 1042 and is used for conveying the refrigeration medium in refrigeration cavity 1042 into cooking cavity 1020 or to the outside of cooking cavity 1020, and cooking appliance 100 is provided with refrigeration cavity 1042, so that cooking appliance 100 does not need to be externally connected with other water sources, and the convenience of use of cooking appliance 100 is improved. Through the setting of refrigeration portion, can refrigerate the refrigerating medium in refrigeration chamber 1042, and then behind the refrigerating medium joining culinary art chamber 1020 after will cooling down for the cooling rate of eating the material in the culinary art chamber 1020, simultaneously, also can be through adding into eating the material with low temperature refrigerating medium, realize the preparation that the ice feels eats the material, improve the taste of eating the material, satisfy user's multiple user demand.

In a specific application, the refrigerating part comprises at least one of a compressor refrigerating system, a refrigerating sheet and a fan; the compressor refrigeration system comprises a heat exchange flow path formed by connecting a compressor, a condenser and an evaporator in series; the refrigeration pill includes a cold end and a hot end. Can directly cool down culinary art chamber 1020 through any one or its combination in evaporimeter, cold junction, the fan, also can additionally set up the refrigeration room again, the refrigeration of refrigeration room splendid attire refrigeration medium through enclosing the evaporimeter and establishing the week side in refrigeration chamber 1042 and realize the refrigeration to the refrigeration room, or through laminating the cold junction of refrigeration piece on the outer wall of refrigeration room and realize the refrigeration to the refrigeration room. The output portion 1040 delivers the cooling medium into the ingredients of the cooking cavity 1020 or into a cooling cavity of the pot 102, and the cooling cavity is disposed in the cooking cavity 1020 or on the outer wall surface of the cooking cavity 1020.

In one embodiment, pan body 102 of cooking appliance 100 includes a first pan body and a second pan body, the first pan body includes cooking cavity 1020, the first pan body is disposed within the second pan body, refrigeration cavity 1042 can be disposed between the first pan body and the second pan body to enhance the overall aesthetics of cooking appliance 100, refrigeration cavity 1042 can also be disposed outside the second pan body to facilitate adding water to refrigeration cavity 1042 and cleaning refrigeration cavity 1042.

Further, the refrigeration medium comprises a liquid, and the output 1040 is adapted to convey the liquid in the refrigeration chamber 1042 into the cooking chamber 1020.

Example four:

as shown in fig. 1, according to an embodiment of the present invention, on the basis of any of the above embodiments, further: the cooking appliance 100 further includes: a heating assembly 106, the heating assembly 106 configured to heat the cooking chamber 1020; a cover 108, the cover 108 is connected with the pan body 102 in an openable and closable manner, and the cooling device 104 is arranged on the cover 108 and/or the pan body 102.

In this embodiment, cooking appliance 100 further includes a heating assembly 106 and a cover 108, wherein heating assembly 106 is used for heating cooking cavity 1020, cover 108 is openably and closably connected to cooking cavity 1020, and a cooling device 104 is disposed on cover 108 and/or pan body 102, wherein disposing cooling device 104 on cover 108 reduces the volume of pan body 102.

It should be noted that the cooling device 104 is disposed on the cover 108, that is, the cooling device 104 is disposed above the cooking cavity 1020, so that when the cooling device 104 includes a refrigeration chamber, and the output portion 1040 is opened, the refrigeration medium can flow out from the refrigeration cavity 1042 under the action of gravity, and other driving components are not needed, thereby reducing the production cost. Further, the output portion 1040 includes a valve body, the cooling chamber has an output pipe, the valve body is disposed on the output pipe, and when the control device controls the valve body to open, the cooling medium flows out of the cooling chamber.

Further, the cooking appliance 100 further includes: a first detecting member, connected to the control device, configured to detect a temperature value of the cooking chamber 1020 and/or an ambient temperature of the cooking chamber 1020; a second detecting member connected with the control device and configured to detect the food material information in the cooking cavity 1020.

In this embodiment, the cooking appliance 100 further includes a first detecting element and a second detecting element, the first detecting element is configured to detect a temperature value in the cooking cavity 1020 and/or detect an ambient temperature of the cooking cavity 1020, so that a cooking stage of the cooking appliance 100 can be determined according to the temperature value in the cooking cavity 1020, the operation of the cooking stage can be controlled according to the temperature value in the cooking cavity 1020, and the operation of the output portion 1040 can be adjusted according to the ambient temperature, so that the temperature value in the cooking cavity 1020 is maintained within a preset temperature value range. The second detecting member is used for detecting the food material information in the cooking cavity 1020, so that the amount of liquid injected into the food material can be determined according to the food material information in the cooking cavity 1020.

Specifically, the first detecting member includes a first temperature sensor 110 and a second temperature sensor, the first temperature sensor 110 is used for detecting the temperature of the cooking cavity 1020, the second temperature sensor is used for detecting the ambient temperature of the cooking cavity 1020, and the second detecting member includes a weight sensor and a camera, and is used for acquiring the weight and the type of the food material.

The food material information includes the type of food material and the weight of the food material.

Example five:

according to a second aspect of the present invention, the present invention provides a control method of a cooking appliance, which is used for the cooking appliance as set forth in any one of the embodiments of the first aspect.

As shown in fig. 4, a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention is shown, the control method including:

step 202: responding to the operation instruction, and controlling the cooking appliance to enter a cooking stage;

step 204: after the cooking stage is finished, the temperature reduction device is controlled to reduce the temperature value of the cooking cavity to a preset temperature value.

The invention provides a control method of a cooking appliance provided in a second aspect, which includes responding to an operation instruction, controlling the cooking appliance to enter a cooking stage, and after the cooking stage is completed, cooling a cooking cavity through a cooling device, so that food materials are cooled, the food materials are cooled quickly after being cooked, scalding of a user during eating is avoided, and the time of the user waiting for cooling of the food materials is reduced. Wherein, after the culinary art stage was accomplished, the heat sink can reduce the temperature value in culinary art chamber to preset temperature value to can make the edible material of specific temperature, make the edible material after the cooling satisfy the different demand of user.

It can be understood that the preset temperature value includes a plurality of temperature values, which can be set according to the actual requirement of the user, and specifically, the preset temperature value includes a first preset temperature value and a second preset temperature value. The first preset temperature value is a palatable temperature, when the temperature value of the cooking cavity is reduced to the first preset temperature value by the cooling device, the temperature value of the food material in the cooking cavity is the palatable temperature of the user, so that the user can directly eat the food, the second preset temperature value is an ice feeling temperature, when the temperature value of the cooking cavity is reduced to the second preset temperature value by the cooling device, the temperature value of the food material in the cooking cavity is the ice feeling temperature value, and then the user can eat the ice feeling food material, so that the taste of the food material is improved.

Specifically, after the food materials are cooked, a user can not eat the food materials immediately, and the food materials need to be cooled naturally, so that the cooling time of the cooling by natural cooling is long, and the cooling by natural cooling can not be reduced to a proper temperature value, and the food materials are too cold or not at a palatable temperature when the user eats the food materials, and according to the technical scheme provided by the application, the cooked food materials can be reduced to the palatable temperature value by the cooling device, for example, palatable porridge or palatable rice can be prepared, namely, the cooking appliance provided by the application can be used for preparing the palatable food materials, so that the user can directly eat the cooked food materials, and the user experience is improved; meanwhile, in hot summer, a user generally wants to make a portion of an ice-feeling food material, such as ice sweetened bean paste, low-temperature sushi rice, etc., to relieve summer heat and cool down. Cooking equipment on the existing market mostly only has the function of heating, can't make ice feel food, and the cooking utensil that this application provided, accessible heat sink work reduces the temperature of eating the material to ice feel temperature to satisfy the demand of user to ice feel food, that is to say, the cooking utensil that this application provided can directly cook out ice-cold food, the user operation of being convenient for.

It should be noted that, as shown in fig. 2 and 3, the cooking stage of the cooking appliance includes a heating stage and a boiling stage. At the heating and temperature rising stage, the temperature of eating the material in the cooking cavity rises, and the material absorbs heat, realizes eating the culinary art of material, and in the boiling stage, the liquid boiling of cooking cavity drives to eat the material and constantly rolls, and further cooks the material, accomplishes in the boiling stage after, also accomplish in the cooking stage, explains that the material has cooked thoroughly, also promptly, this application is to eating the material refrigeration after the material cooking is done thoroughly for eat material rapid cooling, the user of being convenient for directly eats, it is long when shortening the user and waiting for. Further, during the boiling phase, the temperature inside the cooking chamber reaches 100 ℃ for a duration greater than or equal to 15 minutes and less than or equal to 40 minutes.

Further, after the cooking stage, the cooking process of the cooking appliance further comprises a quick cooling stage, and the pot body is cooled through the cooling device in the quick cooling stage. Specifically, as shown in fig. 3, curve 1 is after the heat sink through this application cools down the pot body, the curve that the temperature value in the culinary art intracavity descends, and curve 2 lets when cooling through the word in for the correlation technique, the curve that the temperature value in the culinary art intracavity descends, and is obvious, through setting up the heat sink for the speed that culinary art chamber temperature reduces, simultaneously, compare in correlation technique, this application can make through the heat sink eat material and reach lower temperature.

Further, a heat preservation stage is included after the quick cooling stage, wherein in the heat preservation stage, heat preservation is realized through a heating assembly or an output part of the cooking appliance, and in the heat preservation stage, when the temperature to be maintained is greater than or equal to the ambient temperature, the temperature can be maintained through the heating assembly, so that the palatable food materials can be manufactured; when the temperature to be maintained is lower than the ambient temperature, the temperature in the cooking cavity needs to be maintained through the output part, so that the ice-feeling food material is made.

Example six:

as shown in fig. 5, a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention is shown, the control method including:

step 302: responding to the operation instruction, and controlling the cooking appliance to enter a cooking stage;

step 304: after the cooking stage is finished, the output part is controlled to inject liquid into the cooking cavity according to the first liquid injection amount.

In this embodiment, the heat sink includes the output part, the heat sink passes through the notes liquid of first notes liquid volume of output part to the culinary art intracavity transport, realize the refrigeration of cooking the intracavity and eating the material, and simultaneously, when eating the material and adding water to the culinary art intracavity after cooking, make the liquid that the cooked edible material meets the lower temperature of cooking, the toughness and the fragility of eating the material have been promoted, the material taste of eating has been promoted, also make the edible material rapid cooling of culinary art intracavity, make the user directly eat, it waits to eat the material refrigerated length of material to have shortened the user, and simultaneously, after the edible material adds liquid after the culinary art, the content of the resistant starch of eating the material has been improved, play the effect of control user's blood sugar, realize the culinary art of low-sugar rice.

Specifically, according to first notes liquid volume back of infusing to the culinary art intracavity, the temperature value in the culinary art intracavity reduces to predetermineeing the temperature value, wherein, can be through the temperature value of the liquid of adjusting first notes liquid volume for after injecting the liquid behind the first notes liquid volume into the culinary art intracavity, the temperature value in culinary art chamber can reach predetermined temperature value, perhaps through adjusting the concrete numerical value of first notes liquid volume, also through adjusting concrete notes liquid volume, make the temperature value after injecting liquid into the culinary art intracavity reach predetermined temperature value.

It should be noted that, for some food materials, such as rice, cooked rice will increase the content of resistant starch after being refrigerated, and after being eaten by users, the blood sugar of the food materials increases slowly, thereby playing a role in controlling blood sugar. That is, through the embodiment that this application provided, add liquid in the edible material after the edible material cooks thoroughly, can promote the content of resistant starch of edible material, play the effect of control user's blood sugar, realize the culinary art of low sugar meal.

The first liquid injection amount is a preset fixed water amount, or the liquid injection amount can be determined according to different food material types and food material weights under different operation instructions.

Example seven:

according to an embodiment of the present invention, on the basis of the sixth embodiment, further: prior to step 304, control further comprises: and acquiring food material information in the cooking cavity, and determining a first liquid injection amount according to the food material information and the operation instruction.

In the embodiment, the corresponding relation between the first liquid injection amount and the operation instruction and the food material information is stored in the cooking appliance in advance, the first liquid injection amount is determined according to the food material information and the operation instruction in the cooking process, and then liquid is injected into the cooking cavity according to the first liquid injection amount. That is, according to the edible material quantity of difference and the edible material kind of difference, inject the liquid of different volumes after the culinary art stage is accomplished, can make first water injection volume and edible material information match to obtain better culinary art effect.

Further, the heat sink still includes refrigeration portion and refrigeration chamber, and after the step of confirming first notes liquid volume according to eating material information and operation instruction, still includes: in the cooking stage, the refrigerating part is started to refrigerate the refrigerating cavity; determining a target temperature value of liquid in the refrigerating cavity corresponding to the first liquid injection amount according to the food material information and a preset temperature value; the refrigerating part is controlled to refrigerate the liquid until the temperature value of the liquid is less than or equal to the target temperature value.

In this embodiment, the liquid in the refrigeration cavity is refrigerated through the refrigeration portion, and then after the liquid of the first liquid injection amount is added, the temperature of the food material is reduced more than the temperature of the liquid injected at normal temperature, so that the food materials with different tastes are obtained. Wherein, under the culinary art stage, open refrigeration portion, realized refrigerating in advance to refrigerating intracavity liquid to can reduce the liquid of refrigerating the intracavity to the target temperature value through refrigeration portion refrigeration, and then pour into the liquid that the temperature value is the target temperature value into to the culinary art intracavity according to first notes liquid volume, make the temperature value of culinary art intracavity reduce to predetermineeing the temperature value.

Specifically, the food material information includes the food material type and the food material weight, and according to the different food material types, the food material weight and the preset temperature value to be reached, the target temperature value of the first liquid injection amount corresponding to the food material information is calculated, so that the temperature is added as the target temperature value, the water amount is the liquid of the first liquid injection amount, the temperature of the food material reaches the preset temperature value, and then the specific-temperature food material is manufactured.

Further, the first liquid injection amount is greater than or equal to 10% of the total liquid injection amount required for cooking and less than or equal to 40% of the total liquid injection amount required for cooking.

In this embodiment, the value of the first injection amount is too large, so that the taste of the food is easily reduced, and if the value of the first injection amount is too small, the temperature reduction degree of the food in the cooking cavity is reduced, so that the first injection amount is designed to be greater than or equal to 10% of the total injection amount required by cooking and less than or equal to 40% of the total injection amount required by cooking, so that the taste of the food is ensured, the temperature reduction degree of the food in the cooking cavity is also ensured, the resistant starch content in the rice is further promoted, and the healthy rice is cooked.

Example eight:

as shown in fig. 6, a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention is shown, the control method including:

step 402: responding to the operation instruction, and controlling the cooking appliance to enter a cooking stage;

step 404: in the cooking stage, the refrigerating part is started to refrigerate the refrigerating cavity;

step 406: after the cooking stage is finished, the output part is opened;

step 408: acquiring a temperature value of the cooking cavity;

step 410: judging whether the temperature value of the cooking cavity is less than or equal to a preset temperature value, if so, entering a step 412, otherwise, returning to the step 408;

step 412: and closing the output part and the refrigerating part, opening the heating assembly and controlling the heating assembly to operate at the target power.

In this embodiment, cooking utensil includes refrigeration portion, refrigeration chamber and output and heating element, and the refrigeration chamber is used for splendid attire refrigeration medium, and the refrigeration portion is used for refrigerating the refrigeration chamber, and the output is used for carrying refrigeration medium in order to refrigerate the culinary art chamber, and heating element is used for heating the culinary art chamber. After the culinary art stage is ended, control output portion maintains keeping presetting the temperature value after making it cool down to the culinary art chamber, specifically, opens the output portion after, eats material rapid cooling, when the temperature value of culinary art chamber is less than or equal to and presets the temperature value, closes output portion to open heating element and heat the culinary art chamber with target power, make the material temperature maintain and predetermine the temperature value, and then realize the heat preservation of palatable material.

Specifically, in this embodiment, the preset temperature value is greater than the ambient temperature, and therefore, after the output portion is turned off, the food material in the cooking cavity will continue to fall under the influence of the ambient temperature, and in order to keep the food material warm, the heating assembly operates at a low power, so that the food material is maintained at the preset temperature value. The target power can be set as required, and specifically, the target power can be calculated according to the amount of the food material, the ambient temperature and the preset temperature value, so that the food material can be maintained at the preset temperature value when the cooking cavity is heated at the target power.

Specifically, the preset temperature value is a first preset temperature value, and the first preset temperature value is greater than or equal to 55 ℃ and less than or equal to 65 ℃; further, the first preset temperature value is greater than or equal to 55 ℃ and less than or equal to 58 ℃. In a specific application, the first preset temperature value is equal to 55 ℃.

Example nine:

according to an embodiment of the present invention, on the basis of any one of the fifth to seventh embodiments, further: the cooking appliance also comprises a heating assembly, and the refrigerating part is started to refrigerate the refrigerating cavity under the cooking stage or after the cooking stage is finished; after the cooking stage is finished, the output part is opened; acquiring a temperature value of the cooking cavity; closing the output part based on the temperature value of the cooking cavity being less than or equal to the preset temperature value; starting the heating assembly based on the temperature value of the cooking cavity being less than or equal to a first temperature threshold value, and closing the heating assembly based on the temperature value of the cooking cavity being greater than or equal to a preset temperature value; the first temperature threshold is less than a preset temperature value.

In this embodiment, cooking utensil still includes output, refrigeration portion, refrigeration chamber and heating element, and the output is used for carrying refrigerant to the cooking chamber, and heating element is used for heating the cooking chamber. After the culinary art stage is ended, control output portion is to the cooling of culinary art chamber, maintain after making it cool down between presetting temperature value to first temperature threshold value, specifically, after opening output portion, eat material rapid cooling, when the temperature value in culinary art chamber is less than or equal to the temperature value of presetting, close output portion, the temperature value in the culinary art intracavity continues to descend, when making the temperature value in culinary art chamber be less than or equal to first temperature threshold value, open heating element and heat the culinary art chamber, make the edible material temperature rise to presetting temperature value, and close heating element after the edible material temperature reaches the temperature value of presetting, and then realize the heat preservation of palatable edible material.

Specifically, in this embodiment, the preset temperature value and the first temperature threshold are greater than the ambient temperature, so that after the output portion is turned off, the food material in the cooking cavity continues to fall under the influence of the ambient temperature, and when the temperature of the food material falls to the first temperature threshold, the temperature of the food material is raised by turning on the heating assembly. I.e. by intermittent activation of the heating assembly, such that the temperature of the food material is maintained between the first temperature threshold and the preset temperature value.

Specifically, the preset temperature value is a first preset temperature value, and the first preset temperature value is greater than or equal to 55 ℃ and less than or equal to 65 ℃; the first temperature threshold is greater than or equal to 45 ℃ and less than or equal to 55 ℃. Further, the first preset temperature value is greater than or equal to 55 ℃ and less than or equal to 58 ℃; the first temperature threshold is greater than or equal to 52 ℃ and less than or equal to 55 ℃.

Example ten:

as shown in fig. 7, a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention is shown, the control method including:

step 502: responding to the operation instruction, and controlling the cooking appliance to enter a cooking stage;

step 504: in the cooking stage, the refrigerating part is started to refrigerate the refrigerating cavity;

step 506: after the cooking stage is finished, the output part is opened;

step 508: acquiring an ambient temperature value and a temperature value of a cooking cavity;

step 510: judging whether the temperature value of the cooking cavity is less than or equal to a preset temperature value, if so, entering a step 512, otherwise, returning to the step 508;

step 512: determining the target output quantity of the refrigerating medium of the output part according to the food material information in the cooking cavity and the environmental temperature value;

step 514: the control output part cools the cooking cavity according to the target output quantity.

Wherein the preset temperature value is smaller than the ambient temperature value.

In this embodiment, the cooking appliance comprises an output for cooling the cooking chamber. After the culinary art stage is ended, control output portion is to the cooling of culinary art chamber for eat material quick cooling, then according to the output quantity of ambient temperature and the temperature value control output portion of culinary art chamber, make the edible material of culinary art intracavity maintain at preset temperature value, thereby realize the heat preservation of ice feeling edible material.

It should be noted that, in this embodiment, the preset temperature value is smaller than the ambient temperature, and therefore, when the output portion reduces the temperature value of the cooking cavity to the preset temperature value, if the output portion is closed, the temperature of the food material gradually rises, and in order to avoid the rise of the temperature of the food material, the target output quantity of the refrigeration medium is determined according to the food material quantity and the ambient temperature, so that after the cooking cavity is refrigerated according to the target output quantity, the temperature value in the cooking cavity is maintained at the preset temperature value.

Specifically, the preset temperature value is a second preset temperature value, the second preset temperature value is greater than or equal to 10 ℃ and less than or equal to 20 ℃, further, the second preset temperature value is greater than or equal to 15 ℃ and less than or equal to 18 ℃, and in a specific application, the second preset temperature value is equal to 18 ℃.

Example eleven:

according to an embodiment of the present invention, on the basis of any of the above embodiments, further: before the step of controlling the cooking appliance to enter the cooking stage, the method further comprises the following steps: determining a second liquid injection amount according to the food material information in the cooking cavity and the operation instruction; controlling the output part to inject liquid into the cooking cavity according to the second injection amount; the second shot size is less than or equal to the total shot size required for cooking.

In this embodiment, before the step of controlling the cooking appliance to enter the cooking stage, the method further includes obtaining food material information in the cooking cavity, after obtaining the food material information, determining a second liquid injection amount to be added to the food material according to the food material information and the operation instruction, where the second liquid injection amount is less than or equal to a total liquid injection amount required for cooking, and when the second liquid injection amount is less than the total liquid injection amount required for cooking, that is, the food material is cooked by a small amount of water, so that the heating and cooking speed of the food material is fast, and the food material is not easy to overflow, and thus the cooking time is significantly shortened.

The total liquid injection amount required for cooking is a normal amount of water required for cooking a certain amount of food. The food material information includes the type of food material and the weight of the food material, and may be input by the user or detected by a sensor. The second liquid injection amount can be injected by a user or can be injected by a cooling device, or the cooking appliance further comprises a feeding device, and liquid can be injected into the cooking cavity according to the second liquid injection amount through the feeding device.

Further, the second pour amount is less than or equal to 90% of the total pour amount required for cooking and greater than or equal to 60% of the total pour amount required for cooking.

In this embodiment, if the value range of the second injection amount is too large, the food material is likely to overflow, the cooking time of the food material is increased, and if the value range of the second injection amount is too small, the food material is likely to be unable to be cooked well, so that the second injection amount is designed to be less than or equal to 90% of the total injection amount required for cooking, and greater than or equal to 60% of the total injection amount required for cooking, which not only enables the food material to be heated and cooked fast, but also enables the food material to be unlikely to overflow, and can be cooked well.

Further, the liquid includes normal temperature water or cold water.

Furthermore, the output part is externally connected with a water source, such as an external mineral water bottle or cold water of a water dispenser, so that a refrigeration cavity is prevented from being arranged on the cooking appliance, the volume of the cooking appliance is reduced, and the production cost is reduced.

Specifically, the operation instruction comprises a porridge cooking instruction and a rice cooking instruction, and the first liquid injection amount and the second liquid injection amount corresponding to different types and weights of food materials under different operation instructions are stored in the cooking appliance in advance.

When cooking the congee, according to cooking congee instruction and eating the material kind, eat the second of material weight lookup correspondence and annotate the liquid volume, then pour the liquid of liquid volume into the culinary art chamber with the second and cook and eat the material, wherein, the second is annotated the liquid volume and is less than normal water yield, furthermore, annotate the liquid volume at the second and cook the rice down, after the culinary art is accomplished, to the first liquid volume of annotating of adding in the cooked congee, make the congee can reach sticky state, play certain cooling effect simultaneously, and the anti-starch content of eating the material has been promoted, realize the culinary art of low sugar meal, after the user eats, its blood sugar increases slowly, play the effect of accuse blood sugar.

Wherein, when cooking porridge, the corresponding relationship of rice amount, normal water amount and second liquid injection amount is shown in table 1. The sum of the first liquid injection amount and the second liquid injection amount is less than or equal to the total liquid injection amount required by cooking, namely the sum of the first liquid injection amount and the second liquid injection amount is less than or equal to the normal water amount, and further the second liquid injection amount is less than the normal water amount by more than 20%. Further, the first shot size is greater than or equal to 20 grams.

When rice is cooked, a corresponding second liquid injection amount is searched according to the cooking instruction, the food material type and the food material weight, and then the liquid with the second liquid injection amount is injected into the cooking cavity to cook the food material, wherein the second liquid injection amount is smaller than or equal to the normal water amount. Further, annotate the liquid of liquid volume down to rice at the second and cook, after the culinary art is accomplished, to the liquid of the first liquid volume of annotating of adding in the ripe congee of culinary art for rice surface shrinkage reduces the adhesion, and the rice grain has elastic taste state, promotes the rice effect, also can promote the anti starch content of eating the material simultaneously, realizes the culinary art of low sugar rice, and after the user eaten, its blood sugar increased slowly, played the effect of accuse blood sugar. Furthermore, the cooking utensil also comprises a vaporizing device, and the output part introduces the liquid with the second liquid injection amount into the vaporizing device to be vaporized and then sprays the vaporized liquid to the cooked rice.

The partial correspondence relationship between the rice amount and the first topping up amount during cooking is shown in table 2. The first shot size is greater than or equal to 20 grams.

Table 1: porridge cooking function

Amount of rice	0.5 cup of rice	1 cup of rice	1.5 cups of rice	2 cups of rice
					Normal water quantity	800 g	1200 g	1800 g	2400 g
Second amount of liquid injection	Less than or equal to 600 grams	Less than or equal to 850 g	Less than or equal to 1200 g	Less than or equal to 1450 g

Table 2: cooking function

Amount of rice	2 cups of rice	4 cups of rice	6 cups of rice	8 cups of rice
					First amount of injection	Not less than 20 g	Not less than 30 g	Not less than 40 g	Not less than 50 g

Example twelve:

The computer-readable storage medium according to the third aspect of the present invention includes the control method of the cooking appliance as set forth in any one of the embodiments of the second aspect, so that the computer-readable storage medium has all the advantages of the control method of the cooking appliance.

Example thirteen:

according to a specific embodiment of the invention, the cooking appliance comprises a pan body, a cooling device and a control device, the pan body comprises a cooking cavity, the cooling device comprises: an output in communication with the cooking chamber, the output configured to pump liquid into the cooking chamber.

In this embodiment, when cooking porridge, according to the rice-water ratio in table 1 (the second filling amount is smaller than the water amount for normal porridge cooking, for example, 600 g of water is added to 0.5 cup of rice, and 200 g of water is less than normal), the food is put into the cooking cavity, the heating assembly is operated, the food is heated to a boiling state (about 100 ℃), the boiling time t1 is maintained (15-40 minutes), the food is in a cooked state, and the heating assembly stops operating. According to the food material amount in the pot, the cooking appliance automatically judges the first liquid injection amount needing to be supplemented (for example, 200 g of water needs to be supplemented for 0.5 cup of rice), the output part is opened, 200 g of water is introduced into the cooking cavity to directly supplement ice water for the food materials, so that the food materials reach the state of sticky proper porridge and simultaneously play a certain role in cooling. The method has the advantages of rapid heating and cooking speed due to small initial water amount, and no overflow, thereby shortening cooking time obviously. Meanwhile, the method can quickly reduce the temperature of the porridge, and by selectively controlling the temperature of the supplemented cold water, the palatable porridge which can be eaten immediately at about 55 ℃ or the ice feeling porridge at about 18 ℃ can be obtained, so that the problem that the porridge which is boiled in the related technology is hot and cannot be eaten immediately is solved.

In this embodiment, during cooking: and (3) according to a second liquid injection amount (the water amount is less than the normal water amount by 20-200 g, for example, 20 g less than the normal water amount by 1 cup of rice) of the normal rice-water ratio or the normal rice-water ratio, putting the food into the cooking cavity, enabling the heating assembly to work, heating the food to a boiling state (about 100 ℃), maintaining the boiling time t1(15-40 minutes), enabling the food to be in a cooked state, and stopping the heating assembly from working. According to the amount of food materials in the pot, the cooking appliance automatically judges the first liquid injection amount (for example, 20 g of water needs to be supplemented for 1 cup of rice) needing to be supplemented or selects a fixed amount (for example, 60 g), the output part is opened, 20 g of water is introduced into the cooking cavity to directly carry out ice water supplementing cooking on the food materials, so that the rice surface is contracted, adhesion is reduced, the rice grains have elastic mouthfeel, and the rice cooking effect is improved. Meanwhile, the method can quickly reduce the temperature of the rice, and by selecting and controlling the temperature of the supplemented cold water, palatable rice which can be eaten immediately at about 55 ℃ or sushi rice with lower temperature can be obtained, thereby solving the problem that the porridge cooked by the existing product is hot and cannot be eaten immediately.

Example fourteen:

according to another embodiment of the invention, a cooking appliance comprises a pan body, a cooling device and a control device, the pan body comprising a cooking cavity, the cooling device comprising: an output part configured to deliver the refrigerant into the cooking cavity or to an outer wall surface of the cooking cavity.

As shown in fig. 8, a specific flow diagram of the cooking appliance is shown:

step 602: cooking the food materials in the cooking cavity;

step 604: cooking or quickly cooking the food material;

step 606: the output part is opened;

step 608: cooling the food material by the refrigerating medium;

step 610: detecting the temperature of the food material;

step 612: judging whether the temperature of the food material is smaller than or equal to a first preset temperature value, if so, entering a step 614, and if not, returning to the step 610;

step 614: closing the output part;

step 616: starting the heating assembly to operate at a target power;

step 618: the temperature is maintained at a first preset temperature value.

In this example, the working process of the palatable porridge is as follows: according to the rice-water ratio in the table 1, the food materials are put into the cooking cavity, the heating assembly works, the food materials are heated to a boiling state (about 100 ℃), the boiling time t1(15-40 minutes) is maintained, the food materials reach a cooked state, and the heating assembly stops working. The output part is opened, the refrigerating medium is introduced into the cooking cavity to directly carry out quick cooling on the food materials or cool the cooking cavity by the refrigerating medium, and the food materials in the pot are cooled through the cold cooking cavity. The core step in the process of quick cooling is to detect the temperature T of the food material in the pot, judge the relation with a first preset temperature value T1 (for example, T1 ═ 55 ℃), continuously input the refrigeration medium to cool the food material when T is greater than T1, and stop inputting the refrigeration medium to the food material when T is less than or equal to T1, and close the output part. And then the heating assembly is started intermittently or the heating assembly works at low power, so that the temperature of the food material is maintained at T1.

Specifically, the first preset temperature value is a palatable temperature value, and after step 602, the method further includes: the cooling portion is turned on during the cooking stage, which further includes turning off the cooling portion at step 614.

As shown in fig. 9, another specific flow diagram of the cooking appliance is shown:

step 702: cooking the food materials in the cooking cavity;

step 704: cooking or quickly cooking the food material;

step 706: the output part is opened;

step 708: cooling the food material by the refrigerating medium;

step 710: detecting the temperature of the food material;

step 712: judging whether the temperature of the food material is less than or equal to a second preset temperature value, if so, entering a step 714, and if not, returning to the step 710;

step 714: adjusting the output quantity of the refrigerating medium;

step 716: the temperature is maintained at a second preset temperature value.

The working process of the ice feeling food material is as follows: according to the normal rice-water ratio, the food materials are put into a cooking cavity, a heating assembly works, the food materials are heated to a boiling state (about 100 ℃), the boiling time t1(15-40 minutes) is maintained, the food materials reach a cooked state, and the heating assembly stops working. The output part is opened, the refrigerating medium is introduced into the cooking cavity to directly carry out quick cooling on the food materials or cool the cooking cavity by the refrigerating medium, and the food materials in the pot are cooled through the cold cooking cavity. The core step in the process of quick cooling is to detect the temperature T of the food material in the pot, and judge the relationship with a second preset temperature value T2 (for example, T2 ═ 18 ℃), when T is greater than T2, the cooling medium is continuously input to cool the food material, when T is less than or equal to T2, as T2 is generally lower than the ambient temperature, the amount of the cooling medium needs to be continuously output to maintain the temperature of the food material at T2, but the output amount of the cooling medium needs to be reduced to maintain the temperature of the food material at T2. The amount of the refrigerating medium output to be adjusted is variable depending on the amount of the food material and the difference between T2 and the ambient temperature.

Specifically, the second preset temperature value is an ice-feeling temperature value, and after step 702, the method further includes: the refrigeration part is opened under the cooking stage.

In the present invention, the term "plurality" means two or more unless explicitly defined otherwise. The terms "mounted," "connected," "fixed," and the like are to be construed broadly and include, for example, fixed connections, detachable connections, or integral connections; "coupled" may be direct or indirect through an intermediary. 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 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 cooking appliance, comprising:

a pan body comprising a cooking cavity;

a cooling device configured to cool the cooking chamber;

the control device is connected with the cooling device, and the control device is configured to control the cooling device to reduce the temperature value of the cooking cavity to a preset temperature value after the cooking stage is completed.

2. The cooking appliance of claim 1, wherein the temperature reduction device comprises:

the output part is connected with the control device, and the control device is used for controlling the output part to be opened so as to convey a refrigerating medium into the cooking cavity and/or out of the cooking cavity.

3. The cooking appliance of claim 2, wherein the temperature reduction device further comprises:

the refrigerating cavity is used for storing the refrigerating medium and communicated with the output part;

a refrigeration portion configured to refrigerate the refrigeration cavity.

4. The cooking appliance according to any one of claims 1 to 3, further comprising:

a heating assembly configured to heat the cooking cavity;

the cover body is connected with the pot body in an openable and closable manner, and the cooling device is arranged on the cover body and/or the pot body.

5. The cooking appliance according to any one of claims 1 to 3, further comprising:

the first detection piece is connected with the control device and is used for detecting the temperature value of the cooking cavity and/or the ambient temperature of the cooking cavity;

the second detection piece is connected with the control device and is configured to detect the food material information in the cooking cavity.

6. A control method of a cooking appliance for the cooking appliance as claimed in any one of claims 1 to 5, characterized in that the control method comprises:

controlling the cooking appliance to enter a cooking stage in response to an operating instruction;

and after the cooking stage is finished, controlling the cooling device to reduce the temperature value of the cooking cavity to a preset temperature value.

7. The method according to claim 6, wherein the cooling device includes an output portion, the output portion conveys a cooling medium into the cooking cavity, the cooling medium includes a liquid, and the step of controlling the cooling device to reduce the temperature value of the cooking cavity to a preset temperature value specifically includes:

and controlling the output part to inject liquid into the cooking cavity according to a first injection amount.

8. The method of controlling a cooking appliance according to claim 7, wherein before the step of controlling the output unit to inject the liquid into the cooking cavity by a first injection amount, the method further comprises:

and acquiring food material information in the cooking cavity, and determining the first liquid injection amount according to the food material information and the operation instruction.

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

the first liquid injection amount is more than or equal to 20% of the total liquid injection amount required by cooking and less than or equal to 40% of the total liquid injection amount required by cooking.

10. The method for controlling the cooking appliance according to claim 8, wherein the cooling device further comprises a refrigerating portion and a refrigerating chamber, and after the step of determining the first liquid injection amount according to the food material information and the operation instruction, the method further comprises:

in the cooking stage, the refrigerating part is started to refrigerate the refrigerating cavity;

determining a target temperature value of the liquid in the refrigerating cavity corresponding to the first liquid injection amount according to the food material information and a preset temperature value;

and controlling the refrigerating part to refrigerate the liquid until the temperature value of the liquid is less than or equal to the target temperature value.

11. The control method of the cooking appliance according to claim 6, wherein the cooling device comprises an output portion, a refrigerating portion and a refrigerating chamber, the refrigerating chamber is configured to contain a refrigerating medium, the refrigerating portion is configured to refrigerate the refrigerating chamber, the output portion is configured to convey the refrigerating medium into the cooking chamber and/or out of the cooking chamber,

after the step of controlling the cooking appliance to enter the cooking stage, the method further comprises the following steps:

under the cooking stage or after the cooking stage is finished, the refrigerating part is started to refrigerate the refrigerating cavity;

after the cooking stage is completed, the step of controlling the cooling device to reduce the temperature value of the cooking cavity to a preset temperature value specifically comprises the following steps:

and controlling the output part to reduce the temperature value of the cooking cavity to a preset temperature value.

12. The method according to claim 11, wherein the cooking appliance further comprises a heating assembly, and the step of controlling the output part to reduce the temperature value of the cooking cavity to a preset temperature value specifically comprises:

opening the output part;

acquiring a temperature value of the cooking cavity;

closing the output part and the refrigerating part based on the temperature value of the cooking cavity being less than or equal to the preset temperature value;

the heating assembly is started and controlled to operate at a target power, or the heating assembly is started based on the fact that the temperature value in the cooking cavity is smaller than or equal to a first temperature threshold value, the heating assembly is closed based on the fact that the temperature value in the cooking cavity is larger than or equal to a preset temperature value, and the first temperature threshold value is smaller than the preset temperature value.

13. The method according to claim 11, wherein the step of controlling the output unit to reduce the temperature value of the cooking cavity to a preset temperature value specifically comprises: opening the output part;

acquiring an ambient temperature value and a temperature value of the cooking cavity;

based on the fact that the temperature value of the cooking cavity is smaller than or equal to the preset temperature value, determining the target output quantity of the refrigerating medium of the output part according to the food material information in the cooking cavity and the environment temperature value;

controlling the output part to cool the cooking cavity according to the target output quantity;

wherein the preset temperature value is less than the ambient temperature value.

14. The method of controlling a cooking appliance according to any one of claims 6 to 13, wherein the step of controlling the cooking appliance to enter a cooking stage is preceded by the step of:

determining a second liquid injection amount according to the food material information in the cooking cavity and the operation instruction;

controlling an output part of the cooling device to inject liquid into the cooking cavity according to the second liquid injection amount;

the second liquid injection amount is less than or equal to the total liquid injection amount required by cooking.

15. The control method of a cooking appliance according to claim 14,

the second liquid injection amount is less than or equal to 80% of the total liquid injection amount required for cooking and is greater than or equal to 60% of the total liquid injection amount required for cooking.

16. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, implements a method of controlling a cooking appliance according to any one of claims 6 to 15.