CN114532840B

CN114532840B - Cooking appliance, control method and computer readable storage medium

Info

Publication number: CN114532840B
Application number: CN202011360646.2A
Authority: CN
Inventors: 刘云祥
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-11-27
Filing date: 2020-11-27
Publication date: 2023-04-28
Anticipated expiration: 2040-11-27
Also published as: CN114532840A

Abstract

The invention provides a cooking appliance, a control method and a computer readable storage medium. Wherein, cooking utensil includes: the body is provided with a cooking cavity; the spraying device is arranged on the body and provided with a spraying opening, and the spraying opening is communicated with the cooking cavity; the heating device is arranged on the body; and the control device is used for controlling the heating device to heat the cooking cavity so as to increase the pressure in the cooking cavity, and controlling the spraying device to spray liquid to the cooking cavity when the pressure in the cooking cavity is higher and the cooking parameters meet the preset conditions so as to reduce the pressure in the cooking cavity. The technical scheme provided by the invention aims to spray liquid into the cooking cavity through the spraying device so as to reduce the temperature and pressure of high-temperature steam in the cooking cavity by using the liquid, thereby achieving the purpose of rapid cooling and pressure reduction, further reducing the pressure reduction time of the cooking appliance and being beneficial to reducing the energy consumption of products.

Description

Cooking appliance, control method and computer readable storage medium

Technical Field

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

Background

In the existing pressure cooker, water required by cooking is added into the pressure cooker, heating, pressurizing, pressure maintaining and curing are carried out, and finally, the whole cooking process is very long in time, and in addition, in the exhaust process, a large amount of steam with oil mist is generated, and exhaust noise is generated. Both from cooking time and the process of venting and depressurizing provide a very bad use experience for the user.

In the related art, air cooling is adopted for reducing the pressure, but the pressure reduction and uncovering time after the cooking is improved, the air cooling and the pressure reduction act on the outer surface of the cooking cavity and cannot be in direct contact with high-temperature steam in the cooking cavity, the temperature of the high-temperature steam is reduced by the fan through conduction, the cooling speed completely depends on the efficiency of the fan, and the cooling speed is limited. The later uncapping time can only be improved to a limited extent, and the whole cooking process time can be improved to a very limited extent.

Disclosure of Invention

The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

To this end, a first aspect of the present invention is directed to a cooking appliance.

A second aspect of the present invention is to propose a control method.

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

In view of this, according to a first aspect of the present invention, there is provided a cooking appliance comprising: the body is provided with a cooking cavity; the spraying device is arranged on the body and provided with a spraying opening, and the spraying opening is communicated with the cooking cavity; the heating device is arranged on the body; and the control device is used for controlling the heating device to heat the cooking cavity so as to increase the pressure in the cooking cavity, and controlling the spraying device to spray liquid to the cooking cavity when the pressure in the cooking cavity is higher and the cooking parameters meet the preset conditions so as to reduce the pressure in the cooking cavity.

In this technical scheme, cooking utensil includes the body, spray set, heating device and controlling means, wherein, cooking utensil is at the culinary art in-process, controlling means control heating device heats the culinary art chamber, along with the rise of culinary art intracavity temperature and pressure, the culinary art intracavity can produce high temperature steam, when there is pressure and the culinary art parameter satisfies the preset condition in the culinary art intracavity, accessible spray set sprays liquid to the culinary art intracavity, with the temperature and the pressure that utilize liquid to reduce the high temperature steam of culinary art intracavity, thereby reach the purpose of quick cooling depressurization, and then reduce cooking utensil's depressurization time, can realize the quick culinary art of edible material, be favorable to shortening cooking utensil's culinary art time, and be favorable to reducing the product energy consumption, the performance and the market competitiveness of promotion product.

In addition, through spray set to the cooling of cooking intracavity water spray, improved the mode of carrying out step down, cooling to the high temperature steam in the cooking chamber, reduced or even avoided the step down stage to the air displacement of external environment, so, not only can prevent that the high temperature gas from discharging the back scald human body, can also effectively improve the produced exhaust noise when cooking utensil culinary art, further promoted the performance of product.

Further, the spraying device is a one-way spraying device, namely the spraying device is conducted along the direction from the spraying opening to the cooking cavity, and gas or gas-liquid mixture in the cooking cavity cannot be discharged to the external environment through the spraying device, so that the cooking air tightness in the cooking cavity can be ensured, the stability of the pressure maintaining stage of the cooking appliance is improved, and the cooking effect of food materials and the cooking efficiency of the cooking appliance are further ensured.

Further, a spray opening of the spray device is positioned in the cooking cavity.

In the technical scheme, the spray opening of the spray device is positioned in the cooking cavity by reasonably setting the position relation between the spray opening of the spray device and the cooking cavity. Like this, can increase the coverage area and the coverage angle (for example, rivers are fan-shaped diffusion and come out) of spraying the liquid that the mouth sprayed out, and then can increase area of contact and contact angle of liquid and the interior high temperature steam of culinary art chamber, be favorable to reinforcing heat transfer effect, and then be favorable to accelerating the cooling depressurization speed in the culinary art chamber.

In the above technical solution, further, the preset conditions include: the pressure within the cooking cavity is greater than or equal to a pressure threshold; and/or the cooking time of the cooking appliance is greater than or equal to the first time threshold; the cooking time period comprises a pressing time period and/or a pressure maintaining time period.

In this embodiment, the amount and frequency of water injected into the cooking cavity by the spraying device can be controlled in a certain cooking stage or a plurality of different cooking stages of the cooking appliance according to the actual cooking condition of the cooking appliance. The liquid is used for reducing the temperature and pressure of high-temperature steam in the cooking cavity, so that the quick cooking of food materials is facilitated.

For example, in the stage of cooking, heating and boosting, namely when the pressure in the cooking cavity is greater than or equal to a pressure threshold value, the spraying device is controlled to spray a small amount of water into the cooking cavity, so that the high-temperature food in the cooking cavity is quickly cooled and then warmed, and the food is cured; in the pressure release stage of cooking, namely when the pressure maintaining time of the cooking utensil is greater than or equal to a second time threshold, the spraying device is controlled to inject water into the cooking cavity, so that quick pressure release and the like are facilitated, the time for heating and boiling food materials can be shortened, the cooking time is controlled integrally, and the cooking taste of the food materials and the cooking efficiency of products are both facilitated.

It can be appreciated that the pressure threshold and the first time threshold can be set reasonably according to the cooking requirement, and can be a critical value of a cooking parameter of each stage in the cooking process or a parameter value set by a user. For example, the second time period threshold is set to be the time when the cooking appliance needs to keep pressure, that is, when the time period of keeping pressure of the cooking appliance is greater than or equal to the second time period threshold, the pressure keeping is finished, a pressure release stage can be entered, and at the moment, the spraying liquid can be quickly released. For another example, the first pressure threshold is set to be the pressure corresponding to the boiling of the food material, that is, when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, the food material starts to boil, and at the moment, the spraying liquid is favorable for rolling the food material, so that the food material is matured. Of course, the first pressure threshold may also be set to be the pressure in the pressure maintaining stage during cooking, that is, when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, the heating device is controlled to intermittently heat so as to maintain the pressure in the cooking cavity within a preset range.

Further, the pressure in the cooking cavity can be obtained through conversion of the temperature in the cooking cavity or the temperature of the food material.

In any of the above technical solutions, further, the cooking appliance further includes: the water storage device is arranged on the body and is communicated with the spraying port; and/or the body is provided with a liquid supply port which is communicated with the spraying port.

In this technical scheme, cooking utensil still includes water storage device, utilizes water storage device to store liquid. Because the water storage device is communicated with the spraying opening of the spraying device, liquid in the water storage device can enter the spraying device and then is sprayed into the cooking cavity, so that a water source is provided for spraying by the spraying device, and fluid can only flow to the cooking cavity from the spraying opening of the spraying device, namely, the fluid is conducted in a one-way manner, so that gas or gas-liquid mixture generated in the cooking cavity is prevented from flowing back to the water storage device through the spraying device, the liquid in the water storage device is prevented from being polluted, and the cooking quality is ensured.

Further, a transparent window can be arranged on the side wall of the water storage device, so that a user can check the residual liquid amount in time.

In any of the above technical solutions, further, the cooking appliance further includes: the body includes: a container; the cover body is arranged on the container in an openable and closable manner, and the container and the cover body enclose a cooking cavity; the spraying device is arranged on at least one of the container and the cover body; when the spraying device is arranged on the cover body, the spraying opening is close to the bottom of the cover body; when the spray device is arranged on the container, the spray opening is close to at least one of the bottom and the side of the container.

In this technical scheme, the body includes container and lid, and the lid can open and shut with the container and be connected to utilize the lid to seal the culinary art chamber. The cover body is hinged with the container; or the cover body is connected with the container in a screwing way. Through reasonable cooperation structure that sets up spray mouthful and lid or container, be favorable to guaranteeing the positional relationship who sprays mouthful and culinary art chamber, and then can guarantee to spray contact angle and area of contact of the liquid that mouthful sprays and the interior high temperature steam of culinary art chamber, and then be favorable to promoting to shorten cooling, depressurization time, promote the culinary art efficiency of product.

Further, the setting position of the spraying device can be set according to the actual situation. The spraying device is arranged on the container, and particularly, the spraying device is arranged on the side wall of the container; the spraying device is arranged on the bottom wall of the container. The spraying device is arranged on the cover body. For example, the device is provided with a plurality of spraying devices, one part of the spraying devices are arranged on the cover body, and the other part of the spraying devices are arranged on the container. The arrangement can meet diversified use requirements.

When the spraying devices are arranged on the cover body, the number of the spraying devices is at least one. When the spraying devices are arranged on the container, the number of the spraying devices is at least one.

Further, when the spray device is disposed on the container, the spray opening is proximate at least one of the bottom and the side of the container. For example, the spray device is near the bottom of the container; for example, the spray device is adjacent to the side wall of the container; for example, there may be a plurality of spray devices, one of which is near the bottom of the container and another of which is near the side of the container.

In any of the above solutions, further, the spraying device includes: the spray nozzle is provided with a spray opening; the outlet of the valve body is communicated with the spray head; and the pumping device is communicated with the inlet of the valve body.

In this technical scheme, spray set includes shower nozzle and valve body, and wherein, the export of valve body is linked together with the shower nozzle, and the shower mouth is located the shower nozzle. The working shape body of the spray head is controlled through the valve body; for example, opening the valve body, liquid can be injected into the cooking cavity through the spray head; if the valve body is closed, stopping spraying liquid into the cooking cavity; for example, the water quantity sprayed into the cooking cavity by the spray head in unit time is controlled by the opening of the valve body; for example, the total amount of water injected into the cooking cavity by the spray head is controlled by the opening and closing time of the valve body. Through setting up pumping device for pumping device is linked together with the import of valve body, like this, utilizes pumping device to send the valve body department with the water pump, can guarantee through the shower nozzle injection into the water pressure of cooking cavity, and then can guarantee the heat transfer area and the heat transfer angle of liquid and the interior high temperature steam of cooking cavity. In particular, when the cooking appliance comprises the water outlet device, the water of an external water source can be pumped to the valve body through the pumping device.

Further, the valve body comprises a one-way valve, the one-way valve is conducted in a direction from the spraying port to the cooking intensity, namely, liquid is limited to be sprayed into the cooking cavity only from the spray head through the one-way valve, and gas or gas-liquid mixture in the cooking cavity cannot flow to the pumping device from the spray head, so that the cooking air tightness in the cooking cavity can be ensured, and the cooking effect of food materials and the cooking efficiency of the cooking appliance can be ensured. The valve body includes a solenoid valve. The water inflow into the cooking cavity can be controlled by controlling the on-off of the electromagnetic valve, and the water inflow can be controlled to be conducted from the spraying device along the direction from the spraying opening to the spraying opening.

In any of the above technical solutions, further, the cooking appliance further includes a first extension tube, one end of the first extension tube is disposed on the body, and one end of the first extension tube is communicated with the valve body.

In the technical scheme, the cooking utensil further comprises a first external connection pipe, wherein the first external connection pipe can be connected with an external water source, and further water supply to the valve body is achieved. The arrangement makes the one end of first takeover be connected with the valve body directly, like this, has reduced and has passed through the device ground input between external water source and valve body, is favorable to reducing manufacturing cost.

In any of the above technical solutions, further, the cooking appliance further includes a connecting pipe and a second outer connecting pipe, the connecting pipe is located in the body, one end of the connecting pipe is connected with the valve body, one end of the second outer connecting pipe is located in the body, and one end of the second outer connecting pipe is communicated with the other end of the connecting pipe.

In this technical scheme, cooking utensil still includes connecting pipe and second outer takeover, and wherein, the connecting pipe is located the body, and in the one end of connecting pipe stretched into the body, the connecting pipe was connected with second connecting pipe and valve body. The connecting pipe is matched with the second external connecting pipe so as to realize the communication between the valve body and an external water source and further realize the water supply to the valve body. Due to the arrangement of the connecting pipes, the joint of the second outer connecting pipe and the body is not limited by the arrangement position of the valve body, so that the inner space of the cooking appliance is reasonably utilized, and the reasonable layout of other components of the cooking appliance is facilitated. The thinning of the cooking utensil is facilitated.

In any of the above technical solutions, further, the cooking appliance further includes: the anti-blocking cover is covered on the spraying opening, and a plurality of through holes are formed in positions of the anti-blocking cover corresponding to the spraying opening.

In the technical scheme, when the anti-blocking cover is arranged at the spraying port, the anti-blocking cover is opposite to the spraying port. Therefore, the situation that the spraying opening is blocked in the cooking process of foods (such as soup, rice gruel and the like) in the cooking cavity can be prevented, the purpose of protecting the spraying device is achieved, and the spraying effectiveness and reliability of the spraying device can be ensured.

In any of the above technical solutions, further, the cooking appliance further includes: the anti-blocking cover is positioned in the cooking cavity and is connected with the cavity wall of the cooking cavity, the anti-blocking cover is arranged on the outer side of the spraying opening, and a plurality of through holes are formed in positions of the anti-blocking cover corresponding to the spraying opening.

In the technical scheme, the anti-blocking cover is positioned in the cooking cavity and is connected with the cavity wall of the cooking cavity, and the anti-blocking cover is arranged on the outer side of the spraying opening. Therefore, the anti-blocking cover can prevent food (such as soup, rice gruel and the like) in the cooking cavity from blocking the spraying opening in the cooking process, so that the purpose of protecting the spraying device is achieved, and the spraying effectiveness and reliability of the spraying device can be ensured.

In any of the above technical solutions, further, the cooking appliance further includes: a heating element configured to provide heat to the liquid flowing through the spray device.

In the technical scheme, the heating piece is arranged to supply heat to the spraying device by utilizing the heating piece. That is, the liquid flowing through the shower device is instantaneously heated by the heating member to achieve the supply of hot or warm liquid into the cooking cavity. Thereby greatly shortening the time required by the cooking utensil for heating the liquid, further reducing the cooking time, improving the cooking efficiency of the product and reducing the energy consumption of the product.

In any of the above technical solutions, further, the cooking appliance further includes: the stirring device is arranged on the body and extends into the cooking cavity; the control device is also used for starting the stirring device to stir food materials in the cooking cavity when the spraying device sprays liquid to the cooking cavity.

In this technical scheme, cooking utensil still includes agitating unit, and agitating unit stretches into the culinary art intracavity. When the spraying device sprays liquid to the cooking cavity, the control device controls the stirring device to stir food materials (such as rice water mixture) in the cooking cavity, and specifically, the stirring device is used for stirring the food materials in the early-stage cooking process so as to facilitate food coloring or the material explosion process to stir the food materials, so that the food materials are heated uniformly, and the food materials are prevented from being burnt. The food materials are stirred in the cooking and curing process, so that the food materials are heated uniformly, and the stirring nutrition is released fully.

In any of the above technical solutions, further, the cooking appliance further includes: and the protective layer is used for coating the stirring device.

In this technical scheme, through setting up the protective layer for protective layer cladding agitating unit, make agitating unit and the edible material phase separation of culinary art intracavity, like this, can avoid edible material to pollute agitating unit, reduce agitating unit corrosion and dirty possibility, be favorable to prolonging the life of product.

In any of the above technical solutions, further, the cooking appliance further includes: the timer is used for timing the operation time of the cooking utensil; the control device is also used for controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount when the running time is greater than or equal to the second time threshold.

In the technical scheme, the operation time of the cooking utensil is the accumulated time after the cooking utensil is started, and the second time threshold is smaller than the time required by the pressure rising of the cooking cavity. When the operation time length of the cooking utensil is greater than or equal to the second time length threshold value, namely before the pressure of the cooking cavity is raised, part of liquid is sprayed to the cooking cavity according to the first liquid injection amount, so that the cooking cavity is guaranteed to be filled with liquid required by cooking, meanwhile, the heat and time required by the cooking stage can be greatly reduced by reasonably setting the first liquid injection amount, the liquid in the cooking cavity can be quickly boiled, and quick temperature and pressure rise are further realized.

Further, the heating device is controlled to heat the cooking cavity or control heating after the spraying is finished while spraying part of liquid to the cooking cavity according to the first liquid injection amount, so that cooking of food materials is started.

In any of the above technical solutions, further, the control device is specifically configured to control the spraying device to spray the liquid to the cooking cavity according to the second liquid injection amount when the pressure exists in the cooking cavity and the cooking parameter meets the preset condition.

In the technical scheme, along with the rapid temperature rise of food materials in the cooking cavity, liquid rapidly boils, hot steam generated by the liquid is more and more, and the pressure in the cooking cavity is gradually increased. When the pressure in the cooking cavity is larger than or equal to a preset pressure threshold value and/or the cooking time length is larger than or equal to a first time length threshold value, the pressure in the cooking cavity reaches a specified value, and the liquid with the second liquid injection amount can be sprayed to the cooking cavity again so as to absorb the temperature in the cooking cavity by using the liquid with lower temperature, thereby reducing the temperature and the pressure of high-temperature steam in the cooking cavity and achieving the purpose of rapid cooling and depressurization. Furthermore, the sectional water injection of different cooking stages is realized, and under the condition of ensuring the water required by cooking, the water injection quantity of different cooking stages and the cooking time of different cooking stages are adjusted in a targeted manner, so that the cooking time is controlled integrally, and the cooking taste of food materials and the cooking efficiency of products are both facilitated.

In addition, because the staged water injection can be realized, the cooking parameters can be adjusted in a targeted manner according to different cooking functions, so that the cooking requirements of different cooking functions are met, the personalized setting of products is realized, and the diversification of the functions of the products is facilitated.

Specifically, determining a total liquid injection amount, a first liquid injection amount and a second liquid injection amount required for cooking according to target cooking parameters; wherein the total liquid injection amount required for cooking is equal to the sum of the first liquid injection amount and the second liquid injection amount.

In any of the above technical solutions, further, the control device is further configured to obtain a preheating temperature and a preheating duration of the cooking appliance in response to a preheating instruction of the cooking appliance; and controlling the heating device to heat the cooking cavity according to the preheating temperature and the preheating duration. In the technical scheme, a preheating temperature and a preheating time length of the cooking appliance are obtained in response to a preheating instruction of the cooking appliance, a heating device is controlled to heat a cooking cavity according to the preheating temperature, the heating time length is counted, and when the heating time length reaches the preheating time length, the heating device is controlled to stop heating. Therefore, before the liquid is sprayed to the cooking cavity, the heating device is controlled to heat the food material for a period of time so as to carry out the height Wen Baoxiang on the food material, the Maillard reaction can be carried out on the food material in the heating process, and the cooked food material is more fragrant, particularly meat food material. In addition, the energy required by heating after spraying liquid can be further reduced after the fragrant food material is preheated, and the time of the cooking stage is reduced.

According to a second aspect of the present invention, there is provided a control method of a cooking appliance including a heating device, a cooking cavity, and a shower device, the control method of the cooking appliance including: comprising the following steps: controlling the heating device to heat the cooking cavity; when the pressure exists in the cooking cavity and the cooking parameters meet the preset conditions, controlling the spraying device to spray liquid to the cooking cavity so as to reduce the pressure of the cooking cavity; the preset conditions comprise: the pressure within the cooking cavity is greater than or equal to a pressure threshold; and/or the cooking time of the cooking appliance is greater than or equal to the first time threshold; the cooking time period includes a pressing time period and/or a pressure maintaining time period.

In the technical scheme, high-temperature steam can be generated in the cooking cavity in the heating and cooking process of the cooking appliance, if real-time cooking parameters in the cooking cavity meet corresponding preset conditions, for example, the pressure in the cooking cavity is greater than or equal to a pressure threshold value, and/or the cooking time length of the cooking appliance is greater than or equal to a first time length threshold value, wherein the cooking time length comprises a starting time length and/or a pressure maintaining time length, which indicates that the cooking appliance has completed a pressure increasing and/or pressure maintaining process, and the next stage of pressure reducing process is needed.

According to the method provided by the invention, on one hand, the depressurization time of the cooking utensil can be reduced, the aim of rapid cooking can be fulfilled, the cooking time of the cooking utensil can be shortened, the energy consumption of the product can be reduced, and the usability and market competitiveness of the product can be improved; on the other hand, the mode of reducing pressure and cooling the high-temperature steam in the cooking cavity is improved, the exhaust amount to the external environment in the pressure reducing stage is reduced or even avoided, the human body can be prevented from being scalded after the high-temperature gas is leaked out, the exhaust noise generated during cooking of the cooking appliance can be effectively improved, and the service performance of the product is further improved.

In any of the above technical solutions, before controlling the heating device to heat the cooking cavity, the method further includes: when the operation time of the cooking utensil is greater than or equal to the second time threshold, controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount; controlling the spray device to spray liquid to the cooking cavity, comprising: and controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount.

In the technical scheme, the operation time of the cooking utensil is the accumulated time after the cooking utensil is started, and the second time threshold is smaller than the time required by the pressure rising of the cooking cavity. When the operation time length of the cooking utensil is greater than or equal to the second time length threshold value, namely before the pressure of the cooking cavity is raised, part of liquid is sprayed to the cooking cavity according to the first liquid injection amount, so that the cooking cavity is guaranteed to be filled with liquid required by cooking, meanwhile, the heat and time required by the cooking stage can be greatly reduced by reasonably setting the first liquid injection amount, the liquid in the cooking cavity can be quickly boiled, and quick temperature and pressure rise are further realized. The heating device is controlled to heat the cooking cavity or control heating after the spraying is finished according to the first liquid injection amount while spraying part of liquid to the cooking cavity, and cooking of food materials is started, so that the food materials in the cooking cavity are quickly heated, the liquid is quickly boiled, and the pressure in the cooking cavity is gradually increased along with the increasing of generated hot steam. When the pressure in the cooking cavity is larger than or equal to a preset pressure threshold value and/or the cooking time length is larger than or equal to a first time length threshold value, the pressure in the cooking cavity reaches a specified value, and the liquid with the second liquid injection amount can be sprayed to the cooking cavity again so as to absorb the temperature in the cooking cavity by using the liquid with lower temperature, thereby reducing the temperature and the pressure of high-temperature steam in the cooking cavity and achieving the purpose of rapid cooling and depressurization.

The second duration threshold may be set reasonably according to the requirement, for example, the second duration threshold may be 0, that is, the liquid spraying is performed while the cooking appliance is started, and for example, the second duration threshold may also be a designated reserved time before the pressing, that is, a time elapsed after the cooking appliance enters the standby state. In addition, based on the condition that the liquid exists in the cooking cavity is detected, if the time-keeping reserved time is longer than the preset fresh-keeping time, the heating device is started, so that the water in the food in the cooking cavity is evaporated, the phenomenon that the washed food is sour and smelly is prevented when the food is placed for a long time is avoided, and the purpose that the cooking appliance reserves for a long time and the food is not deteriorated is achieved.

Furthermore, the sectional water injection of different cooking stages is realized, and the water quantity injected into the cooking cavity in the cooking heating stage is less, so that the time for heating and boiling food materials is shortened, the cooking time of the cooking appliance is shortened, and the energy consumption of products is further reduced. In other words, the staged water injection can be realized, and under the condition of ensuring the water required by cooking, the water injection quantity in different cooking stages and the cooking time in different cooking stages are adjusted in a targeted manner, so that the cooking time is controlled integrally, and the cooking taste of food materials and the cooking efficiency of products are both facilitated.

In addition, in the process of spraying depressurization, as the spraying device is reasonably arranged to spray the liquid injection amount of the liquid to the cooking cavity, the liquid injection amount of the food materials during cooking can be properly reduced, the liquid heating speed is further increased, the liquid can be rapidly boiled, and rapid temperature and pressure rise are further realized.

In any of the above technical solutions, before the step of controlling the spraying device to spray the liquid to the cooking cavity according to the first liquid injection amount, the method further includes: acquiring target cooking parameters of the cooking appliance; determining a total liquid injection amount, a first liquid injection amount and a second liquid injection amount required by cooking according to target cooking parameters; wherein the total liquid injection amount required for cooking is equal to the sum of the first liquid injection amount and the second liquid injection amount.

In the technical scheme, the total liquid injection amount required by cooking, the second liquid injection amount and the first liquid injection amount are determined according to target cooking parameters, namely, the total liquid injection amount required by cooking is reasonably set according to target cooking parameters of each phase required by cooking food materials, and the liquid injection amounts during liquid spraying are reasonably distributed for a plurality of times through the total liquid injection amount. Therefore, when the first spraying can meet the cooking requirement, excessive water content of the food materials sprayed for the second time is avoided, and the cooking effect is reduced. And, because the liquid is added in the mode that adopts 2 to spray in the processing procedure of eating just for the first time annotate liquid volume of food material culinary art heating stage is less than the required total annotate liquid volume of culinary art, when heating, can reduce the required heat and the time of culinary art stage by a wide margin, make liquid can boil fast, further realize quick heating up and pressure boost. When pressure relief is needed, the liquid sprayed for the second time is utilized to absorb heat needing to be emitted by high-temperature steam in the cooking cavity, so that the pressure is reduced rapidly, and meanwhile, the liquid after heat absorption can supplement moisture for food materials in the cooking cavity, so that the food materials are softer and rotten, and the cooking effect is improved.

In any of the above technical solutions, further, the cooking appliance includes a water storage device; after the step of determining the total liquid injection amount, the first liquid injection amount and the second liquid injection amount required for cooking according to the cooking parameters, the method further comprises the following steps: acquiring liquid level data in the water storage device; and sending out prompt information based on the liquid level data being smaller than the liquid level threshold value.

In the technical scheme, before spraying liquid, whether the liquid stored in the water storage device can meet the liquid requirement of subsequent cooking is judged through liquid level data in the water storage device. When the liquid level data is greater than or equal to the liquid level threshold, namely, the residual water quantity meets the total water quantity required by cooking, the next liquid injection cooking operation can be executed, so that the cooking appliance automatically performs cooking work, the operation of a user is simplified, and the cooking effect of the cooking appliance is ensured. When the liquid level data is smaller than the liquid level threshold, namely, the residual water cannot support the total water required by cooking, a reminder of insufficient water quantity is sent out to remind a user to timely supplement the liquid in the water storage device, or the liquid in the water storage device is automatically supplemented through the control system so as to ensure the cooking effect of the cooking appliance, and meanwhile, the liquid injection and depressurization of the cooking appliance can be effectively carried out. The liquid level threshold value can be reasonably set according to the total liquid injection amount required by current cooking.

In any of the above technical solutions, before the step of controlling the spraying device to spray the liquid to the cooking cavity according to the first liquid injection amount, the method further includes: responding to a preheating instruction of the cooking appliance, and acquiring the preheating temperature and the preheating duration of the cooking appliance; and controlling the heating device to heat the cooking cavity according to the preheating temperature and the preheating duration.

In the technical scheme, a preheating temperature and a preheating time length of the cooking appliance are obtained in response to a preheating instruction of the cooking appliance, a heating device is controlled to heat a cooking cavity according to the preheating temperature, the heating time length is counted, and when the heating time length reaches the preheating time length, the heating device is controlled to stop heating. Therefore, before the liquid is sprayed to the cooking cavity, the heating device is controlled to heat the food material for a period of time so as to carry out the height Wen Baoxiang on the food material, the Maillard reaction can be carried out on the food material in the heating process, and the cooked food material is more fragrant, particularly meat food material. In addition, the energy required by heating after spraying liquid can be further reduced after the fragrant food material is preheated, and the time of the cooking stage is reduced.

In any of the above technical solutions, further, when the pressure maintaining time length of the cooking appliance is greater than or equal to the first time length threshold, after controlling the spraying device to spray the liquid to the cooking cavity, the method further includes: when the temperature in the cooking cavity is smaller than the temperature threshold, controlling the heating device to heat the cooking cavity according to the temperature threshold; and when the temperature is greater than or equal to the temperature threshold, controlling the heating device to stop heating.

In this embodiment, when the holding time length of the cooking appliance is greater than or equal to the first time length threshold, it is indicated that the cooking appliance has been holding for a period of time at the preset holding pressure, at which time the food material maturity reaches the target value, and the holding stage may end. The spraying device is controlled to spray the liquid with the first liquid injection amount to the cooking cavity for the second time so as to utilize the liquid with lower temperature to absorb the temperature in the cooking cavity, thereby reducing the temperature and the pressure of high-temperature steam in the cooking cavity and achieving the purpose of rapid cooling and depressurization. Meanwhile, the temperature in the cooking cavity is detected, when the temperature in the cooking cavity is smaller than a temperature threshold, the fact that the temperature in the cooking cavity is greatly reduced after the pressure reduction by spraying is explained, the phenomenon of 'regeneration' of food materials is easily caused, or the newly sprayed liquid is tap water, the low temperature is unfavorable for meeting health standards, the heating device is controlled to heat the cooking cavity, so that the temperature is heated to the temperature threshold, the temperature in the cooking cavity is increased again, short-time boiling of the food materials is realized, the sprayed liquid can be fully mixed with the food materials, the moisture of the food materials is supplemented, the food materials are softer and rotten, and the cooking quality is improved.

In any of the above technical solutions, further, the step of controlling the spraying device to spray the liquid to the cooking cavity specifically includes: the spraying device is controlled to spray liquid to the cooking cavity for a plurality of times.

In the technical scheme, the first spraying during cooking and heating and the second spraying when reaching the preset condition can adopt a multi-stage liquid injection mode. Specifically, the first liquid injection amount or the second liquid injection amount comprises a plurality of liquid injection amount thresholds, and the spraying device is controlled to spray liquid to the cooking cavity; when the liquid injection amount of the spraying device reaches any liquid injection amount threshold value, controlling the spraying device to stop spraying liquid, and starting timing and stopping time; and controlling the spraying device to continuously spray liquid to the cooking cavity until the liquid injection amount reaches the next liquid injection amount threshold value based on the stopping time reaching the preset stopping time, thereby realizing multiple liquid injection.

Wherein, the first time sprays the process and adopts the mode of annotating liquid many times, can realize cold and hot alternately in edible material heating process, adjusts the proportion of edible material and liquid in the whole culinary art process accurately to adjust the taste of edible material, make the edible material taste of culinary art better, and can promote edible material maturity, satisfy the user demand that life rhythm is fast, promote the user and experience cooking utensil's use. In addition, as the first spraying process of the cooking stage is completed for a plurality of times, the multi-stage liquid injection process and the heating process of the cooking stage are alternately performed, namely, the heating is started after spraying a part of liquid, the heating is stopped after the liquid to be sprayed is heated to a specified temperature, the next spraying is started, the heating is started again after the liquid injection, and the cycle is performed until the liquid spraying amount reaches the first liquid injection amount, the first spraying is completed, and the liquid is heated until the preset condition is met, so that the heating speed of the liquid is accelerated. The second spraying process is completed for multiple times, so that sprayed liquid is fully contacted with high-temperature steam in the cooking cavity for multiple times, the temperature is reduced more quickly, the quick pressure reduction is facilitated, and the time required by the pressure reduction is further shortened.

In any of the above technical solutions, further, when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, the heating device is controlled to intermittently heat the cooking cavity according to the preset pressure range, so that the cooking appliance maintains the pressure.

In this technical solution, when the first pressure threshold is set as the holding pressure required for cooking, and when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, the cooking appliance is controlled to enter a holding stage, specifically, the holding stage controls the heating device to perform periodic intermittent heating on the cooking cavity according to the holding temperature and/or holding time in the cooking parameters, that is, controls the heating device to perform a plurality of intermittent periods, where one intermittent period is configured to: and controlling to close the heating device, detecting that the temperature parameter is reduced to be smaller than the pressure maintaining temperature threshold value, and controlling to re-open the heating device to enable the temperature parameter in the cooking cavity to be increased to be larger than or equal to the pressure maintaining temperature threshold value again. So that the environmental parameters in the cooking cavity are maintained in the preset pressure range, thereby realizing pressure maintaining, accelerating the curing of food through high pressure and improving the cooking efficiency and effect of food materials.

In any of the above solutions, further, the cooking appliance comprises a heating element; the control method of the cooking appliance further comprises the following steps: the heating element is controlled to heat the liquid flowing through the spraying device.

In this technical solution, when it is confirmed that it is necessary to spray the liquid to the cooking cavity, the liquid flowing through the spray device is supplied with heat by the heating member. That is, the liquid flowing through the shower device is instantaneously heated by the heating member to achieve the supply of hot or warm liquid into the cooking cavity. Thereby greatly shortening the time required by the cooking utensil for heating the liquid, further reducing the cooking time, improving the cooking efficiency of the product and reducing the energy consumption of the product. Of course, the heating element can be used for immediately heating the liquid required by the second liquid injection, namely the liquid injection depressurization process, so that the temperature of the liquid in the cooking cavity is increased, the time required for heating the cooking cavity to the temperature threshold value in the subsequent process is shortened, and even reheating is not required.

In any of the above technical solutions, further comprising: acquiring the type information, the weight information and the taste information of food materials in the cooking cavity; and determining corresponding target cooking parameters according to the category information, the weight information and the taste information.

In the technical scheme, target cooking parameters required for cooking food materials are determined according to the weight information, the type information and the taste information of the food materials. The target cooking parameters comprise heating temperature, heating time, preset parameter thresholds corresponding to different parameters in a cooking stage, pressure maintaining duration in a pressure maintaining process, a preset pressure range of pressure maintaining, a temperature threshold after spraying and the like. And the liquid injection amount of 2 times of liquid injection is determined through the cooking parameters, so that the spraying device is controlled to inject liquid into the cooking cavity, the proportion of food materials and liquid in the whole cooking process is accurately adjusted, various cooking parameters are flexibly adjusted according to different requirements, and the cooking difficulty of the food materials is reduced. The automatic cooking is realized, and meanwhile, the cooked food material has better taste and rich nutrition.

In any of the above solutions, further, the cooking appliance comprises a stirring device; when controlling spray set to spray liquid to the culinary art chamber, still include: and starting the stirring device to stir the food materials in the cooking cavity.

In this technical scheme, when spray set sprays liquid to the culinary art chamber, control agitating unit stirs the edible material (for example, rice water mixture) in the culinary art chamber, specifically, utilizes agitating unit to stir edible material at earlier stage culinary art process to food coloring, stir edible material at the process of exploding the material, make edible material be heated evenly, avoid edible material burnt. The food materials are stirred in the cooking and curing process, so that the food materials are heated uniformly, and the stirring nutrition is released fully. Stirring is carried out in the pressure release process, so that heat is conveniently and rapidly released, the temperature of the cooking cavity is rapidly reduced, and the pressure is reduced. Thereby improving the nutrition of the food materials and improving the speed of cooling in the later period.

According to a third aspect of the present invention, there is provided a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, performs the steps of the control method as set forth in the second aspect. Therefore, the computer-readable storage medium has the advantageous effects of the control method proposed in the second aspect.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to the structures shown in these drawings without inventive effort for a person skilled in the art.

Fig. 1 illustrates a schematic structural view of a cooking appliance according to an embodiment of the present invention;

fig. 2 illustrates a schematic structural view of a cooking appliance according to still another embodiment of the present invention;

fig. 3 illustrates a schematic structural view of a cooking appliance according to still another embodiment of the present invention;

fig. 4 illustrates a schematic structural view of a cooking appliance according to still another embodiment of the present invention;

fig. 5 illustrates a schematic structural view of a cooking appliance according to still another embodiment of the present invention;

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

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

fig. 8 illustrates a schematic structural view of a cooking appliance according to still another embodiment of the present invention;

Fig. 9 is a schematic view showing a structure of a cooking appliance according to still another embodiment of the present invention;

fig. 10 illustrates a schematic structural view of a cooking appliance according to still another embodiment of the present invention;

fig. 11 is a schematic view showing the structure of a cooking appliance according to still another embodiment of the present invention;

fig. 12 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 13 is a flow chart schematically showing a control method of a cooking appliance according to still another embodiment of the present invention;

fig. 14 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;

fig. 15 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;

fig. 16 is a flow chart schematically showing a control method of a cooking appliance according to still another embodiment of the present invention;

fig. 17 is a flow chart schematically showing a control method of a cooking appliance according to still another embodiment of the present invention;

FIG. 18 shows a schematic flow chart of a cooking method according to an embodiment of the present invention;

FIG. 19 shows a schematic flow chart of a cooking method according to yet another embodiment of the present invention;

FIG. 20 shows a schematic flow chart of a cooking method according to another embodiment of the present invention;

FIG. 21 shows a schematic flow chart of a cooking method according to another embodiment of the present invention;

fig. 22 shows a schematic view of a cooking principle of a cooking appliance according to an embodiment of the present invention.

Reference numerals illustrate:

100 cooking utensil, 110 body, 112 cooking cavity, 114 container, 116 lid, 120 spray set, 122 shower nozzle, 124 valve body, 126 pumping device, 130 water storage device, 140 liquid supply mouth, 150 first outer takeover, 162 connecting pipe, 164 second outer takeover, 170 anti-blocking cover, 180 heating element, 190 agitating unit, 200 heating device, 210 electrical control system, 220 pressure limiting valve, 230 external water source, 240 food material, 250 liquid.

The achievement of the objects, functional features and advantages of the present invention will be further described with reference to the accompanying drawings, in conjunction with the embodiments.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

A cooking appliance, a control method, and a computer-readable storage medium according to some embodiments of the present invention are described below with reference to fig. 1 to 22.

Example 1:

as shown in fig. 1 to 11, according to an embodiment of a first aspect of the present invention, there is provided a cooking appliance 100 including: the body 110, the shower device 120, the heating device 200, and a control device (not shown).

In detail, the body 110 is formed with a cooking cavity 112. The shower 120 is mounted on the body 110. The spraying device 120 is provided with a spraying port, and the spraying port is provided toward the cooking cavity 112. The heating device 200 is provided on the body 110. The control device is used for controlling the heating device 200 to heat the cooking cavity 112, so that the pressure in the cooking cavity 112 is increased, and when the pressure in the cooking cavity 112 is high and the cooking parameters meet the preset conditions, the spraying device 120 is controlled to spray liquid to the cooking cavity 112, so that the pressure in the cooking cavity 112 is reduced. In this embodiment, the cooking appliance 100 includes a body 110 and a spraying device 120, a heating device 200, and a control device. Wherein the spray ports of the spray device 120 are in communication with the cooking cavity 112. Therefore, during the cooking process of the cooking appliance 100, the control device controls the heating device 200 to heat the cooking cavity 112, and as the temperature and pressure in the cooking cavity 112 increase, high-temperature steam is generated in the cooking cavity 112, wherein the steam flow direction is indicated by an arrow in the cooking cavity 112 in fig. 1 to 11. When the pressure in the cooking cavity 112 and the cooking parameters meet the preset conditions, the liquid can be sprayed into the cooking cavity 112 by the spraying device 120, so that the temperature and the pressure of the high-temperature steam in the cooking cavity 112 are reduced by using the liquid, the purpose of rapid cooling and depressurization is achieved, the depressurization time of the cooking appliance 100 is further reduced, the rapid cooking of food materials can be realized, the cooking time of the cooking appliance 100 is shortened, the energy consumption of products is reduced, and the usability and the market competitiveness of the products are improved.

In addition, the spraying device 120 sprays water into the cooking cavity 112 for cooling, so that the mode of reducing pressure and cooling high-temperature steam in the cooking cavity 112 is improved, and the amount of exhaust to the external environment in the pressure reducing stage is reduced or even avoided, thus not only preventing the human body from being scalded after the high-temperature gas is leaked out, but also effectively improving the exhaust noise generated during cooking of the cooking appliance 100, and further improving the service performance of the product.

Further, the spraying device 120 is a unidirectional spraying device, that is, the spraying device 120 is conducted along the direction from the spraying opening to the cooking cavity, that is, it is limited that fluid can only flow from the spraying opening of the spraying device 120 to the cooking cavity, but the gas or the gas-liquid mixture in the cooking cavity 112 cannot be discharged from the spraying device 120 to the external environment, so that the air tightness of the cooking cavity 112 can be ensured, the stability of the pressure maintaining stage of the cooking appliance 100 can be improved, and the cooking effect of the food 240 and the cooking efficiency of the cooking appliance 100 can be further ensured.

The preset conditions include: the pressure within cooking cavity 112 is greater than or equal to a pressure threshold; and/or the cooking time period of cooking appliance 100 is greater than or equal to the first time period threshold; the cooking time period comprises a pressing time period and/or a pressure maintaining time period. Thus, the amount and frequency of water injected into the cooking cavity 112 by the spraying device 120 can be controlled in a certain cooking stage or a plurality of different cooking stages of the cooking appliance 100 according to the actual cooking condition of the cooking appliance 100. To utilize the liquid to reduce the temperature and pressure of the high temperature steam within the cooking cavity 112, facilitating rapid cooking of the food material.

For example, in the stage of cooking, heating and boosting, that is, when the pressure in the cooking cavity 112 is greater than or equal to the pressure threshold, the spraying device 120 is controlled to spray a small amount of water into the cooking cavity 112, so that the high-temperature food in the cooking cavity 112 is quickly cooled and then warmed, which is beneficial to curing the food; in the pressure release stage of cooking, that is, when the pressure maintaining time of the cooking utensil 100 is greater than or equal to the second time threshold, the spraying device 120 is controlled to inject water into the cooking cavity 112, which is favorable for quick pressure release and the like, so that the time for heating and boiling the food materials can be shortened, the cooking time can be controlled as a whole, and the cooking taste of the food materials and the cooking efficiency of the product can be considered.

It can be appreciated that the pressure threshold and the first time threshold can be set reasonably according to the cooking requirement, and can be a critical value of a cooking parameter of each stage in the cooking process or a parameter value set by a user. For example, the second time period threshold is set to be the time when the cooking appliance 100 needs to keep pressure, that is, when the time period of keeping pressure of the cooking appliance 100 is greater than or equal to the second time period threshold, the pressure keeping is ended, and the pressure release stage can be entered, and at this time, the spraying liquid can be quickly released. For another example, the first pressure threshold is set to a pressure corresponding to the boiling of the food material, that is, when the pressure in the cooking cavity 112 is greater than or equal to the first pressure threshold, it indicates that the food material starts to boil, and at this time, the spray liquid is favorable to the food material to roll over, so as to accelerate the food material to ripen. Of course, the first pressure threshold may also be set as the pressure in the pressure maintaining stage during cooking, that is, when the pressure in the cooking cavity 112 is greater than or equal to the first pressure threshold, the heating device is controlled to intermittently heat so as to maintain the pressure in the cooking cavity 112 within a preset range.

Further, the pressure in the cooking cavity 112 may be obtained by converting the temperature in the cooking cavity 112 or the temperature of the food material.

Example 2:

as shown in fig. 1-11, according to one embodiment of the present invention, the features defined in any of the above embodiments are included, and further: the spray ports of the spray device 120 are located within the cooking cavity 112.

In this embodiment, the spray opening of the spray device 120 is located in the cooking cavity 112 by reasonably setting the positional relationship of the spray opening of the spray device 120 and the cooking cavity 112. In this way, the coverage area and coverage angle (for example, the water flow spreads out in a fan shape) of the liquid 250 sprayed out from the spray outlet can be increased, so that the contact area and contact angle between the liquid 250 and the high-temperature steam in the cooking cavity 112 can be increased, which is beneficial to enhancing the heat exchange effect and accelerating the cooling and pressure reduction speed in the cooking cavity 112.

Further, the cooking appliance 100 is provided with a mounting cavity, specifically, a cavity wall of a portion of the cooking cavity 112 protrudes toward a middle portion of the cooking cavity 112 to define the mounting cavity, and/or the body 110 is provided with a mounting portion extending into the cooking cavity 112, the mounting portion being formed with the mounting cavity, the mounting cavity being in communication with the cooking cavity 112.

Further, the cavity wall of the partial cooking cavity 112 protrudes towards the middle of the cooking cavity 112 to define a hollow installation cavity, and the arrangement reasonably utilizes the existing structure of the cavity wall of the cooking cavity 112, so that the investment of product improvement materials is reduced under the condition that the position relationship between the spraying port and the cooking cavity 112 is ensured, thereby being beneficial to reducing the modification cost of the product and reducing the generation cost of the product.

It should be noted that, the number of the spraying ports is plural, and the plural spraying ports are arranged at intervals, which is beneficial to increasing the spraying area of the spraying device 120. Specifically, the spray directions of the plurality of spray ports are the same.

Specifically, the plurality of spray ports include at least a first spray port and a second spray port, the spray direction of the first spray port being a first direction, the spray direction of the second spray port being a second direction, the first direction and the second direction being different. In this way, the water flow direction of the first injection port is different from the water flow direction of the second injection port, so that the water can be sprayed through the first injection port and/or the second injection port according to the actual function of the cooking utensil 100, the liquid 250 can be sprayed in different directions through the plurality of spraying ports, the spraying effect in a plurality of directions, a plurality of angles and a plurality of dimensions is realized, the effective contact area and the contact angle of the high-temperature steam and the liquid 250 in the cooking cavity 112 can be ensured, and the pressure reduction and temperature reduction effects can be improved.

Further, the spraying device 120 includes a nozzle and a housing, the spraying opening is disposed on the nozzle, the nozzle is movably connected with the housing, and the liquid 250 sprayed by the spraying device 120 drives the nozzle to rotate, so as to be beneficial to increasing the spraying angle and the spraying range of the nozzle.

It will be appreciated that the wall of the mounting chamber is provided with a plurality of spray openings, each corresponding to a spray opening, or a plurality of spray openings, etc., not specifically illustrated herein. Taking the example that the cavity wall of the cooking cavity 112 protrudes toward the middle of the cooking cavity 112 to form an installation cavity, the spraying device 120 is arranged on the bottom wall of the installation cavity (the wall surface of the installation cavity from the spraying opening to the direction of the cooking cavity 112) where a plurality of nozzles are distributed. Or a first part of the nozzles in the plurality of nozzles are distributed on the bottom wall of the installation cavity, and the other part of the nozzles are distributed on the side wall of the installation cavity.

In addition, by reasonably setting the position relationship between the spraying opening of the spraying device 120 and the cooking cavity 112, the body 110 is provided with a mounting part, the mounting part is connected with the cavity wall of the cooking cavity 112, and the mounting part extends into the cooking cavity 112, and is provided with a mounting cavity, and the spraying opening of the spraying device 120 is positioned in the mounting cavity. In this way, the coverage area and coverage angle (for example, the water flow spreads out in a fan shape) of the liquid 250 sprayed out from the spray outlet can be increased, so that the contact area and contact angle between the liquid 250 and the high-temperature steam in the cooking cavity 112 can be increased, which is beneficial to enhancing the heat exchange effect and accelerating the cooling and pressure reduction speed in the cooking cavity 112.

Specifically, the mounting portion is integrally connected with the cavity wall of the cooking cavity 112, and the structure omits the assembly process of the mounting portion and the cavity wall of the cooking cavity 112, so that the assembly and subsequent disassembly processes of the mounting portion and the cavity wall of the cooking cavity 112 are simplified, the assembly and disassembly efficiency is improved, and the production and maintenance cost can be reduced. In addition, the integral connection of the mounting portion and the cavity wall of the cooking cavity 112 can ensure the positional relationship between the shower opening and the cooking cavity 112.

Wherein the mounting portion is removably coupled to a wall of the cooking cavity 112. That is, the mounting portion may be separated from the wall of the cooking cavity 112 or assembled with the wall of the cooking cavity 112 according to actual use requirements. For example, the mounting portion and the shower 120 may be assembled with the cavity wall of the cooking cavity 112 when the shower 120 is desired to be used, and the mounting portion and the shower 120 may be disassembled from the cavity wall of the cooking cavity 112 when the shower 120 is not desired to be used. The mounting and dismounting procedures are simple, and the cleaning of the mounting part and the subsequent repair and maintenance are facilitated. The connection mode of the mounting part and the cavity wall of the cooking cavity 112 comprises any one or combination of the following modes: the clamping connection, the screw connection, the magnetic attraction connection and the fastening connection through a fastener, wherein the fastener comprises any one or combination of the following components: bolts, nuts and screws.

Example 3:

as shown in fig. 1, 5, 6, 7, 8 and 11, according to one embodiment of the present invention, there is provided a cooking appliance 100 including: a body 110, a spray device 120 and a water storage device 130.

In detail, the body 110 is formed with a cooking cavity 112. The shower 120 is mounted on the body 110. The spraying device 120 is provided with a spraying opening, and the spraying device 120 can be conducted along the direction from the spraying opening to the cooking cavity 112, namely, the liquid 250 is sprayed to the cooking cavity 112 through the spraying opening. The water storage device 130 is detachably connected with the body 110, and the water storage device 130 is communicated with a spraying port of the spraying device 120; and/or the body 110 is provided with a liquid supply port 140, and the liquid supply port 140 is communicated with the spraying port.

In this embodiment, the cooking appliance 100 further includes a water storage device 130, and the liquid 250 is stored using the water storage device 130. Because the water storage device 130 is communicated with the spraying opening of the spraying device 120, the liquid 250 in the water storage device 130 can enter the spraying device 120 and then is sprayed into the cooking cavity 112, so that a water source is provided for spraying by the spraying device 120, and the fluid can only flow from the spraying opening of the spraying device 120 to the cooking cavity 112, namely, is conducted in a one-way manner, so that gas or gas-liquid mixture generated in the cooking cavity 112 is prevented from flowing back to the water storage device 130 through the spraying device 120, the liquid 250 in the water storage device 130 is prevented from being polluted, and the cooking quality is ensured.

In addition, the body 110 is provided with the liquid supply port 140, and the liquid supply port 140 is communicated with the spraying port of the spraying device 120, so that the liquid supply port 140 is connected with the external water source 230, for example, water is supplied to the spraying device 120 through the external water tap, the water storage device 130 is reduced while the effectiveness of spraying water from the spraying device 120 to the cooking cavity 112 is met, the light and thin cooking device is further facilitated, the constituent elements of the cooking device are further reduced, and the production cost of products is further reduced.

Specifically, the cooking appliance 100 includes a water storage device 130 and a liquid supply port 140, the water storage device 130 is communicated with the spray port, and the liquid supply port 140 is communicated with the spray port. The water storage device 130 can be used for supplying liquid to the spraying device 120, and the external water source 230 can also be used for supplying water to the spraying device 120. This arrangement enriches the liquid supply modes of the cooking utensil 100, can adapt to the use requirements under different environments, and has stronger product use adaptability and wider application.

It is understood that the liquid 250 stored in the water storage device 130 may be purified water or the liquid 250 to which a seasoning required for cooking is added.

Further, a transparent window may be provided on a sidewall of the water storage device 130, so that a user can check the remaining liquid amount in time.

Example 4:

as shown in fig. 1-11, according to one embodiment of the present invention, the features defined in any of the above embodiments are included, and further: the body 110 includes a container 114 and a cover 116.

In detail, the cover 116 is openably and closably provided to the container 114, and the container 114 and the cover 116 enclose the cooking cavity 112. The spraying device 120 is arranged on at least one of the container 114 and the cover 116, and when the spraying device 120 is arranged on the cover 116, the spraying opening is close to the bottom of the cover 116; when the spray device 120 is positioned on the container 114, the spray ports are proximate at least one of the bottom and sides of the container 114.

In this embodiment, the body 110 includes a container 114 and a cover 116, and the cover 116 is connected to the container 114 in a openable and closable manner to close the cooking cavity 112 with the cover 116. The cover 116 is hingedly connected to the container 114; or cap 116 is screwed to container 114. Through the cooperation structure of reasonable setting spray port and lid 116 or container 114, be favorable to guaranteeing the positional relationship of spray port and culinary art chamber 112, and then can guarantee the contact angle and the area of contact of the liquid 250 that spray port sprays and the interior high temperature steam of culinary art chamber 112, and then be favorable to promoting and shorten cooling, depressurization time, promote the cooking efficiency of product.

Further, the setting position of the shower device 120 may be set according to the actual situation. The spraying device 120 is disposed on the container 114, specifically, as shown in fig. 4, the spraying device 120 is disposed on a side wall of the container 114; as shown in fig. 5, the shower 120 is provided at the bottom wall of the container 114. As shown in fig. 1, the shower device 120 is provided to the cover 116. For example, there may be a plurality of spray devices 120, with some of the spray devices 120 being disposed on the cover 116 and some of the spray devices 120 being disposed on the container 114. The arrangement can meet diversified use requirements.

Specifically, as shown in fig. 1, 2, 3, 4, 7, 8, 9, 10 and 11, when the spraying device 120 is disposed on the cover 116, the structure is simple, the spraying device 120 and the container 114 are more beneficial to be in a split structure, and the performance requirement of the arrangement on blocking prevention of the spraying device 120 is lower, the processing is easy, and the production cost is low. When the spraying device 120 is arranged on the container 114, the existing structure of the container 114 can be effectively utilized, the transformation cost is reduced, the thickness of the cover 116 is reduced, and the spray head 122 and the valve body 124 of the spraying device 120 can be made into a detachable structure, so that the inner container of the container 114 is convenient to take out.

When the spraying devices 120 are disposed on the cover 116, the number of the spraying devices 120 is at least one. When the spray devices 120 are provided to the container 114, the number of spray devices 120 is at least one.

Specifically, as shown in fig. 5 and 6, when the spray device 120 is near the bottom of the container 114, the spray device 120 is positioned below the liquid level restriction line of the container 114. In this way, the liquid 250 sprayed by the spraying device 120 can exchange heat with the high-temperature steam in the cooking cavity 112 to achieve the purpose of rapid cooling and depressurization. Meanwhile, the fluid sprayed by the spraying device 120 can stir the food material 240 in the cooking cavity 112, taking a rice water mixture as an example, the water flow can break up agglomerated rice clusters, so that the uneven water absorption of rice grains caused by the rice clusters can be improved, and the cooking of rice can be controlled and the taste of the rice can be improved. Meanwhile, the structure defines a flow path for water to enter the cooking cavity 112, so that the effective contact area and contact angle of the water and the rice water mixture in the cooking cavity 112 can be ensured, the disturbance effect on the rice water mixture is enhanced, and the broken up agglomerated rice balls are facilitated.

When the spray device 120 is near the side of the container 114, the spray device 120 is positioned above the liquid level restriction line of the container 114. In this way, the spray device 120 can be ensured to be in direct contact with high-temperature steam, so that the heat exchange time is shortened, and the aim of rapid cooling and depressurization is fulfilled.

Of course, when the spray device 120 is near the side of the container 114, the spray device 120 may also be positioned below the liquid level limit line of the container 114. In this way, the liquid 250 sprayed by the spraying device 120 can exchange heat with the high-temperature steam in the cooking cavity 112 to achieve the purpose of rapid cooling and depressurization. Meanwhile, the liquid 250 sprayed by the spraying device 120 can disturb the food material 240 in the cooking cavity 112, taking a rice water mixture as an example, so as to break up agglomerated rice clusters, further improve the uneven water absorption of rice grains caused by the rice clusters, and facilitate the control of the curing of rice and the promotion of the taste of rice. Meanwhile, the structure defines a flow path for water to enter the cooking cavity 112, so that the effective contact area and contact angle of the water and the rice water mixture in the cooking cavity 112 can be ensured, the disturbance effect on the rice water mixture is enhanced, and the broken up agglomerated rice balls are facilitated.

Example 5:

as shown in fig. 3, 4, and 10, according to one embodiment of the present invention, including the features defined in any of the above embodiments, and further: the shower device 120 includes: a spray head 122, a valve body 124, and a pumping device 126.

In detail, the shower nozzle 122 is provided with a shower nozzle. The outlet of the valve body 124 communicates with the spray head 122. The pumping device 126 communicates with the inlet of the valve body 124.

In this embodiment, the spray device 120 includes a spray head 122 and a valve body 124, wherein an outlet of the valve body 124 is in communication with the spray head 122 and a spray port is provided in the spray head 122. The working shape of the spray head 122 is controlled by a valve body 124; for example, opening valve body 124, liquid 250 may be injected into cooking cavity 112 through spray head 122; if the valve body 124 is closed, the water injection into the cooking cavity 112 is stopped; for example, the amount of water that spray head 122 sprays into cooking chamber 112 per unit time is controlled by the opening of valve body 124; for example, the total amount of water that the spray head 122 sprays into the cooking cavity 112 is controlled by the opening and closing time of the valve body 124. By providing the pumping device 126 such that the pumping device 126 is in communication with the inlet of the valve body 124, the pumping device 126 is used to pump water to the valve body 124, so that the water pressure injected into the cooking cavity 112 through the nozzle 122 can be ensured, and the heat exchange area and the heat exchange angle of the liquid 250 and the high-temperature steam in the cooking cavity 112 can be ensured. In particular, when the cooking appliance 100 includes a water outlet device, the water from the external water source 230 can be pumped to the check valve by the pumping device 126.

Further, the valve body 124 includes a one-way valve, which is communicated in the direction from the spraying opening to the cooking cavity 112, that is, the one-way valve limits that the liquid 250 can only be sprayed into the cooking cavity 112 from the spraying head 122, but the gas or the gas-liquid mixture in the cooking cavity 112 cannot flow from the spraying head 122 to the pumping device 126, so that the cooking air tightness in the cooking cavity 112 can be ensured, and the cooking effect of the food material 240 and the cooking efficiency of the cooking appliance 100 can be ensured.

Specifically, when the spraying device 120 is disposed on the container 114, the temperature at the mounting position of the valve body 124 is low, so that the valve body 124 does not need to be subjected to high temperature resistant treatment, and the use safety and reliability of the valve body 124 are good, which is beneficial to reducing the production cost of the valve body 124.

In addition, the valve body 124 includes a solenoid valve. Controlling the on-off of the solenoid valve can be utilized to control the water inflow into the cooking cavity 112, and the conduction from the spraying device 120 along the direction from the spraying opening to the cooking cavity 112 can be controlled.

Example 6:

as shown in fig. 4, according to one embodiment of the present invention, the features defined in any of the above embodiments are included, and further: cooking utensil 100 also includes a first extension tube 150.

In detail, one end of the first extension tube 150 is installed in the body 110, and one end of the first extension tube 150 communicates with the valve body 124.

In this embodiment, the cooking appliance 100 further includes a first extension tube 150, wherein the first extension tube 150 may be utilized to connect with an external water source 230 to thereby provide water to the valve body 124. This arrangement allows one end of the first extension tube 150 to be directly connected to the valve body 124, thus reducing the investment in components that transition between the external water source 230 and the valve body 124, which is beneficial for reducing manufacturing costs.

Specifically, the first extension pipe 150 may be a rubber pipe, which is configured to allow the first extension pipe 150 to have a certain expansion and contraction performance.

Example 7:

as shown in fig. 2, 3, 9 and 10, according to one embodiment of the present invention, the features defined in any of the above embodiments are included, and further: the cooking appliance 100 further includes a connection pipe 162 and a second outer connection pipe 164.

In detail, the body 110 is provided with a liquid supply port 140, the connection pipe 162 connects the liquid supply port 140 and the valve body 124, and the second external connection pipe 164 connects the liquid supply port 140.

In this embodiment, the cooking appliance 100 further includes a connection pipe 162 and a second outer connection pipe 164, wherein the connection pipe 162 is positioned in the body 110, one end of the connection pipe 162 extends into the body 110, and the connection pipe 162 is connected with the second connection pipe 162 and the valve body 124. The connecting tube 162 and the second outer connecting tube 164 cooperate to provide communication between the valve body 124 and the external water source 230, thereby providing water to the valve body 124. Because the connecting pipe 162 is provided, the connection position between the second outer connecting pipe 164 and the body 110 is not limited by the position of the valve body 124, which is beneficial to reasonably utilizing the internal space of the cooking appliance 100 and reasonably distributing other components of the cooking appliance 100. It is advantageous to achieve thinning of the cooking appliance 100.

In particular, the second extension tube 164 may be a rubber tube, which is provided to allow the second extension tube 164 to have a certain expansion and contraction property.

Example 8:

as shown in fig. 1-11, according to one embodiment of the present invention, the features defined in any of the above embodiments are included, and further: the cooking utensil 100 also includes an anti-clogging cover 170.

Specifically, the anti-blocking cover 170 covers the spray opening, and a plurality of through holes are provided at positions of the anti-blocking cover 170 corresponding to the spray opening. And/or the anti-blocking cover 170 is positioned in the cooking cavity 112 and is connected with the cavity wall of the cooking cavity 112, the anti-blocking cover 170 is covered on the outer side of the spraying opening, and a plurality of through holes are formed in positions of the anti-blocking cover 170 corresponding to the spraying opening.

In this embodiment, when the anti-clog cover 170 is disposed within the shower port and/or the cooking cavity 112, the anti-clog cover 170 is positioned opposite the shower port. In this way, the situation that the spraying opening is blocked in the cooking process of foods (such as soup, rice gruel and the like) in the cooking cavity 112 can be prevented, the purpose of protecting the spraying device 120 is achieved, and the effectiveness and the reliability of spraying of the spraying device 120 can be ensured.

Specifically, the opening of the cavity wall of the cooking cavity 112 is integrally connected with the anti-blocking cover 170, and the opening of the cavity wall of the cooking cavity 112 may be detachably connected with the anti-blocking cover 170.

Specifically, prevent stifled cover 170 and spray mouthful as an organic whole and be connected or removable be connected, wherein integral type connection structure sets up because the assembly process that prevents stifled cover 170 and spray mouthful has been saved, so simplified the assembly and the subsequent process of dismantling of preventing stifled cover 170 and spray mouthful, is favorable to promoting assembly and dismantlement efficiency, and then can reduce production and maintenance cost. The detachable connection structure can separate the anti-blocking cover 170 from the spraying opening according to actual use requirements, or assemble the anti-blocking cover 170 with the spraying opening. For example, when the spraying device 120 is required to be used, the anti-blocking cover 170 can be assembled with the spraying port, and when the spraying device 120 is not required to be used, the anti-blocking cover 170 can be detached from the spraying port. The assembly and disassembly procedures are simple, and the cleaning and subsequent maintenance of the anti-blocking cover 170 and the spray opening are facilitated. The connection mode of the anti-blocking cover 170 and the spray opening comprises any one or combination of the following: the clamping connection, the screw connection, the magnetic attraction connection and the fastening connection through a fastener, wherein the fastener comprises any one or combination of the following components: bolts, nuts and screws.

Further, the anti-blocking cover 170 is provided with a plurality of openings, and the situation that large particles or viscous food materials (such as soup, rice gruel and the like) can be placed to block the spraying opening while the effectiveness of spraying of the spraying opening is ensured occurs.

Example 9:

as shown in fig. 8-10, according to one embodiment of the present invention, the features defined in any of the above embodiments are included, and further: the cooking appliance 100 further includes a heating member 180.

In detail, the heating member 180 may be provided on the first or

second extension pipes

150 or 164, or may be provided at a spray port of the spray device 120, and the heating member 180 is configured to be able to supply heat to the liquid flowing through the spray device 120. In this embodiment, the heating member 180 is provided to supply heat to the shower 120 by using the heating member 180. That is, the liquid 250 flowing through the shower 120 is instantaneously heated by the heating member 180 to achieve the supply of the hot liquid 250 or the warm liquid 250 into the cooking cavity 112. Thereby greatly shortening the time required for heating the liquid 250 of the cooking appliance 100, further reducing the cooking time, improving the cooking efficiency of the product, and reducing the energy consumption of the product.

Specifically, the heating element 180 or the heating device 200 includes any one or a combination of the following: heating coil, heating plate, infrared heating piece and electromagnetic heating piece.

In addition, the number of the heating elements 180 is plural, and the plural heating elements 180 are arranged at intervals, so that the overall heating efficiency of the heating elements 180 is improved. And may be determined to operate one or more of the plurality of heating elements 180 according to actual usage requirements to meet different water temperature requirements.

Example 10:

as shown in fig. 11, according to one embodiment of the present invention, the features defined in any of the above embodiments are included, and further: cooking utensil 100 also includes stirring device 190 and a protective layer (not shown).

In detail, the stirring device 190 is provided to the body 110, and the stirring device 190 protrudes into the cooking cavity 112. The protective layer covers the stirring device 190, and the control device is further used for starting the stirring device to stir food materials in the cooking cavity when the spraying device sprays liquid to the cooking cavity.

In this embodiment, the cooking appliance 100 further includes a stirring device 190, the stirring device 190 extending into the cooking cavity 112. When the spraying device 120 sprays liquid to the cooking cavity 112, the control device controls the stirring device 190 to stir the food material 240 (such as rice water mixture) in the cooking cavity 112 so as to break up agglomerated rice clusters, thereby improving uneven water absorption of rice grains caused by the rice grain clusters, and being beneficial to controlling the curing of rice and improving the taste of rice. Meanwhile, by arranging the protective layer, the stirring device 190 is coated by the protective layer, so that the stirring device 190 is separated from the food material 240 in the cooking cavity 112, the food material 240 can be prevented from polluting the stirring device 190, the possibility of corrosion and pollution of the stirring device 190 is reduced, and the service life of a product is prolonged.

Of course, the stirring device 190 may be used to stir the food material 240 during the early cooking process, so as to facilitate the coloring of the food, or stir the food material 240 during the material explosion process, so that the food material 240 is heated uniformly, and the food material 240 is prevented from being burnt. The food material 240 is stirred and heated uniformly in the cooking and curing process, and the stirring nutrition is released fully.

Meanwhile, in the second stage of water injection, the pre-thick food material 240 and the water fed in the second stage are uniformly mixed, and meanwhile, the heat is conveniently and rapidly released, so that the temperature of the cooking cavity 112 is rapidly reduced, and the pressure is rapidly reduced.

It will be appreciated that the stirring device 190 is located below the level limit of the container 114 to ensure that the stirring device 190 is in contact with the food material 240.

Specifically, the protection layer includes an oleophobic layer, so that the protection layer is separated from the food material 240 and the oil stain in the food material 240, thereby facilitating cleaning of the stirring device 190. The protective layer includes a hydrophilic layer such that the hydrophilic layer is separated from the food material 240, thereby facilitating cleaning of the stirring device 190.

Example 11:

according to an embodiment of the invention, comprising the features defined in any of the embodiments above, and further: the control device further comprises a timer.

In detail, the timer is used to time an operation time period of the cooking appliance. The control device is also used for controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount when the running time is greater than or equal to the second time threshold.

In this embodiment, the operation time of the cooking appliance, that is, the accumulated time period after the cooking appliance is started, and the second time period threshold is smaller than the time required for the cooking cavity to be pressurized. When the operation time length of the cooking utensil is greater than or equal to the second time length threshold value, namely before the pressure of the cooking cavity is raised, part of liquid is sprayed to the cooking cavity according to the first liquid injection amount, so that the cooking cavity is guaranteed to be filled with liquid required by cooking, meanwhile, the heat and time required by the cooking stage can be greatly reduced by reasonably setting the first liquid injection amount, the liquid in the cooking cavity can be quickly boiled, and quick temperature and pressure rise are further realized. It is understood that the heating device is controlled to heat the cooking cavity or control heating after the spraying is finished while spraying part of the liquid to the cooking cavity according to the first liquid injection amount so as to start cooking of the food.

Further, the control device is specifically configured to control the spraying device to spray the liquid to the cooking cavity according to the second liquid injection amount when the pressure exists in the cooking cavity and the cooking parameter meets the preset condition.

In this embodiment, as the food material in the cooking chamber rapidly heats up, the liquid rapidly boils, and more hot vapor is generated by the liquid, and the pressure in the cooking chamber gradually increases. When the pressure in the cooking cavity is larger than or equal to a preset pressure threshold value and/or the cooking time length is larger than or equal to a first time length threshold value, the pressure in the cooking cavity reaches a specified value, and the liquid with the second liquid injection amount can be sprayed to the cooking cavity again so as to absorb the temperature in the cooking cavity by using the liquid with lower temperature, thereby reducing the temperature and the pressure of high-temperature steam in the cooking cavity and achieving the purpose of rapid cooling and depressurization. Furthermore, the sectional water injection of different cooking stages is realized, and under the condition of ensuring the water required by cooking, the water injection quantity of different cooking stages and the cooking time of different cooking stages are adjusted in a targeted manner, so that the cooking time is controlled integrally, and the cooking taste of food materials and the cooking efficiency of products are both facilitated.

Example 12:

according to an embodiment of the invention, comprising the features defined in any of the embodiments above, and further: the control device is also used for responding to a preheating instruction of the cooking appliance and acquiring the preheating temperature and the preheating duration of the cooking appliance; and controlling the heating device to heat the cooking cavity according to the preheating temperature and the preheating duration.

In this embodiment, in response to a preheating instruction of the cooking appliance, a preheating temperature and a preheating time period of the cooking appliance are acquired, the heating device is controlled to heat the cooking cavity according to the preheating temperature, and the heating time period is started to be timed, and when the heating time period reaches the preheating time period, the heating device is controlled to stop heating. Therefore, before the liquid is sprayed to the cooking cavity, the heating device is controlled to heat the food material for a period of time so as to carry out the height Wen Baoxiang on the food material, the Maillard reaction can be carried out on the food material in the heating process, and the cooked food material is more fragrant, particularly meat food material. In addition, the energy required by heating after spraying liquid can be further reduced after the fragrant food material is preheated, and the time of the cooking stage is reduced.

Example 13:

as shown in fig. 12, according to an embodiment of the second aspect of the present invention, there is provided a control method of a cooking appliance including a heating device, a cooking cavity, and a shower device, the method including:

step 302, controlling a heating device to heat the cooking cavity;

step 304, if there is pressure in the cooking cavity and the cooking parameters meet the preset conditions, step 306 is entered, and if not, step 302 is entered;

step 306, controlling the spray device to spray liquid to the cooking cavity.

The preset conditions comprise: the pressure within the cooking cavity is greater than or equal to a pressure threshold; and/or the cooking time of the cooking appliance is greater than or equal to the first time threshold; the cooking time period includes a pressing time period and/or a pressure maintaining time period.

In this embodiment, during the heating and cooking process of the cooking appliance, high temperature steam is generated in the cooking cavity, if the real-time cooking parameter in the cooking cavity meets the corresponding preset condition, for example, the pressure in the cooking cavity is greater than or equal to the pressure threshold value, and/or the cooking time length of the cooking appliance is greater than or equal to the first time length threshold value, wherein the cooking time length includes the start-up time length and/or the pressure maintaining time length, which indicates that the cooking appliance has completed the pressure increasing and/or pressure maintaining process, and the next stage of pressure reducing process is required, at this time, the second liquid injection amount controls the spraying device to spray liquid to the cooking cavity so as to absorb the temperature in the cooking cavity by using the liquid with lower temperature, thereby reducing the temperature and pressure of the high temperature steam in the cooking cavity, and achieving the purpose of rapid temperature reduction and pressure reduction.

By the method of the embodiment, on one hand, the depressurization time of the cooking utensil can be reduced, the aim of rapid cooking can be fulfilled, the cooking time of the cooking utensil can be shortened, the energy consumption of products can be reduced, and the usability and market competitiveness of the products can be improved; on the other hand, the mode of reducing pressure and cooling the high-temperature steam in the cooking cavity is improved, the exhaust amount to the external environment in the pressure reducing stage is reduced or even avoided, the human body can be prevented from being scalded after the high-temperature gas is leaked out, the exhaust noise generated during cooking of the cooking appliance can be effectively improved, and the service performance of the product is further improved.

It can be appreciated that the pressure threshold and the first time threshold can be set reasonably according to the cooking requirement, and can be a critical value of a cooking parameter of each stage in the cooking process or a parameter value set by a user. For example, the second time period threshold is set to be the time when the cooking appliance needs to keep pressure, that is, when the time period of keeping pressure of the cooking appliance is greater than or equal to the second time period threshold, the pressure keeping is finished, a pressure release stage can be entered, and at the moment, the spraying liquid can be quickly released. For another example, the first pressure threshold is set to be the pressure corresponding to the boiling of the food material, that is, when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, the food material starts to boil, and at the moment, the spraying liquid is favorable for rolling the food material, so that the food material is matured. Of course, the first pressure threshold may also be set to be the pressure in the pressure maintaining stage during cooking, that is, when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, the heating device is controlled to intermittently heat so as to maintain the pressure in the cooking cavity within a preset range. Specifically, because the flow of the spraying device is fixed, the liquid injection amount can be calculated through the time of spraying the liquid injection by the spraying device.

Example 14:

as shown in fig. 13, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, the method including:

step 402, obtaining target cooking parameters of a cooking appliance;

step 404, determining a total liquid injection amount, a first liquid injection amount and a second liquid injection amount required for cooking according to target cooking parameters;

step 406, obtaining the operation time of the cooking utensil;

step 408, if the running duration is greater than or equal to the second duration threshold, go to step 410, if not, go to step 406;

step 410, controlling a spraying device to spray liquid to a cooking cavity according to the first liquid injection amount;

step 412, controlling the heating device to heat the cooking cavity;

step 414, if there is pressure in the cooking cavity and the cooking parameters meet the preset conditions, step 416 is entered, and if not, step 412 is entered;

and step 416, controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount.

In this embodiment, as shown in fig. 22, after the user puts in the food material, target cooking parameters required for cooking are acquired according to the cooking instructions of the user, and the first liquid injection amount and the second liquid injection amount are determined according to the target cooking parameters. The operation time of the cooking utensil is the accumulated time after the cooking utensil starts, and the second time threshold value is less than the time that the cooking chamber was pressed. When the operation duration of the cooking utensil is greater than or equal to the second duration threshold value, namely before the pressure is raised in the cooking cavity, the spraying device is controlled to spray the liquid with the first liquid injection amount to the cooking cavity for the first time, so that the liquid required by cooking is ensured to be in the cooking cavity, meanwhile, the heat and time required by the cooking stage can be greatly reduced by reasonably setting the first liquid injection amount, the liquid in the cooking cavity can be boiled rapidly, and rapid temperature and pressure rise are further realized.

The heating device is controlled to heat the cooking cavity or control heating after the spraying is finished according to the first liquid injection amount while spraying part of liquid to the cooking cavity, and cooking of food materials is started, so that the food materials in the cooking cavity are quickly heated, the liquid is quickly boiled, and the pressure in the cooking cavity is gradually increased along with the increasing of generated hot steam.

When the pressure in the cooking cavity is larger than or equal to a preset pressure threshold value and/or the cooking time length is larger than or equal to a first time length threshold value, the pressure in the cooking cavity reaches a specified value, and the liquid with the second liquid injection amount can be sprayed to the cooking cavity again so as to absorb the temperature in the cooking cavity by using the liquid with lower temperature, thereby reducing the temperature and the pressure of high-temperature steam in the cooking cavity and achieving the purpose of rapid cooling and depressurization.

It should be noted that, the first injection may be performed simultaneously after the heating device is started, so as to shorten the cooking time. I.e. the heating and pressure increasing process can be performed after or simultaneously with the first injection.

Of course, in order to further increase the pressure release speed, in the later stage of liquid injection and pressure reduction, that is, after the gas temperature has been reduced to a certain temperature, the air exhaust and pressure release device can be started at the same time, so as to accelerate the pressure leakage. Therefore, on the basis of reducing the exhaust amount of the depressurization stage to the external environment and preventing the high-temperature gas from being leaked out to scald the human body, the exhaust noise generated during cooking of the cooking utensil can be effectively improved, and the time required by depressurization is reduced.

The experimental test is carried out by taking 1500W and 4L soup. In the related art, 4L of water is added at a time and heated to 112kpa (20 min31 s), pressure maintaining (10 min), automatic exhausting and depressurization (5 min29 s). In this example, the first water injection (2L) was heated to a high pressure of 112kpa (9 min40 s), pressure maintaining (10 min), pressure reducing (2L, 1min30 s), and boiling mixing (70 ℃ C. Fwdarw.100 ℃ C., 5min27 s). It can be seen that the cooking time is shortened by about 9 min.

Further, before the liquid injection, whether the liquid stored in the water storage device can meet the liquid requirement of subsequent cooking is judged through the liquid level data in the water storage device. When the liquid level data is greater than or equal to the liquid level threshold, namely, the residual water quantity meets the total water quantity required by cooking, the next liquid injection cooking operation can be executed, so that the cooking appliance automatically performs cooking work, the operation of a user is simplified, and the cooking effect of the cooking appliance is ensured. When the liquid level data is smaller than the liquid level threshold, namely, the residual water cannot support the total water required by cooking, a reminder of insufficient water quantity is sent out to remind a user to timely supplement the liquid in the water storage device, or the liquid in the water storage device is automatically supplemented through the control system so as to ensure the cooking effect of the cooking appliance, and meanwhile, the liquid injection and depressurization of the cooking appliance can be effectively carried out. The liquid level threshold value can be reasonably set according to the total liquid injection amount required by current cooking.

Example 15:

as shown in fig. 14, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, the method including:

step 502, responding to a preheating instruction of a cooking appliance, and acquiring a preheating temperature and a preheating duration of the cooking appliance;

step 504, controlling a heating device to heat the cooking cavity according to the preheating temperature and the preheating duration;

step 506, acquiring the operation time of the cooking utensil;

step 508, if the running time is greater than or equal to the second time threshold, go to step 510, if not, go to step 506;

step 510, controlling a spraying device to spray liquid to the cooking cavity according to the first liquid injection amount, and controlling a heating device to heat the cooking cavity;

step 512, if there is pressure in the cooking cavity and the cooking parameters meet the preset conditions, step 514 is entered, and if not, step 510 is entered;

and step 514, controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount.

In this embodiment, in response to a preheating instruction of the cooking appliance, a preheating temperature and a preheating time period of the cooking appliance are acquired, the heating device is controlled to heat the cooking cavity according to the preheating temperature, and the heating time period is started to be timed, and when the heating time period reaches the preheating time period, the heating device is controlled to stop heating. Before the first spraying liquid is carried out, the heating device is controlled to heat the food material for a period of time so as to carry out high Wen Baoxiang on the food material, thus Maillard reaction can occur in the heating process of the food material, and the cooked food material is more fragrant, particularly meat food material. In addition, the energy required by heating after the first liquid injection can be further reduced after the fragrant food material is pre-heated, and the time of the cooking stage is reduced.

Further, the first spraying during cooking and heating and the second spraying when reaching the preset condition can adopt a multi-stage liquid injection mode. Specifically, the first liquid injection amount or the second liquid injection amount comprises a plurality of liquid injection amount thresholds, and the spraying device is controlled to spray liquid to the cooking cavity; controlling the spraying device to stop spraying liquid and starting timing and stopping time based on the liquid injection amount of the spraying device reaching any liquid injection amount threshold; and controlling the spraying device to continuously spray liquid to the cooking cavity until the liquid injection amount reaches the next liquid injection amount threshold value based on the stop time reaching the preset time threshold value, so that multiple liquid injection is realized.

Wherein, the first time sprays the process and adopts the mode of annotating liquid many times, can realize cold and hot alternately in edible material heating process, adjusts the proportion of edible material and liquid in the whole culinary art process accurately to adjust the taste of edible material, make the edible material taste of culinary art better, and can promote edible material maturity, satisfy the user demand that life rhythm is fast, promote the user and experience cooking utensil's use. In addition, as the first spraying process in the cooking stage is completed for a plurality of times, the multi-stage spraying process and the heating process in the cooking stage are alternately performed, namely, heating is started after spraying a part of liquid, heating is stopped after the liquid to be sprayed is heated to a specified temperature, next spraying is started, heating is started again after liquid injection, and the cycle is performed until the liquid spraying amount reaches the first liquid injection amount, the first spraying is completed, and the liquid is heated until the preset condition is met, so that the heating speed of the liquid is accelerated. The second spraying process is completed for multiple times, so that sprayed liquid is fully contacted with high-temperature steam in the cooking cavity for multiple times, the temperature is reduced more quickly, the quick pressure reduction is facilitated, and the time required by the pressure reduction is further shortened.

Specifically, m1 is a first liquid injection amount, and m2 is a second liquid injection amount, wherein the ratio of the first liquid injection amount to the second liquid injection amount is 1:1-5.ltoreq.m1:m2.ltoreq.5-15:1, and of course, the ratio of the first liquid injection amount to the second liquid injection amount can be reasonably set according to requirements, for example, the ratio of the second liquid injection amount to the first liquid injection amount is 1:2 or 1:5 or 7:1 or 10:1.

Example 16:

as shown in fig. 15, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, the method including:

step 602, acquiring the operation time of the cooking utensil;

step 604, if the running time is greater than or equal to the second time threshold, go to step 606, if not, go to step 602;

step 606, controlling a spraying device to spray liquid to the cooking cavity according to the first liquid injection amount;

step 608, controlling the heating device to heat the cooking cavity;

step 610, if the pressure in the cooking cavity is greater than or equal to the first pressure threshold, step 612 is entered, and if not, step 608 is entered;

step 612, controlling the heating device to intermittently heat the cooking cavity according to the preset pressure range so as to keep the pressure of the cooking appliance;

step 614, if the pressure maintaining duration of the cooking appliance is greater than or equal to the first time threshold, go to step 616, if not, go to step 612;

Step 616, controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount;

step 618, if the temperature in the cooking cavity is less than the temperature threshold, go to step 620, if not, go to step 622;

step 620, controlling a heating device to heat the cooking cavity according to the temperature threshold;

step 622, control the heating device to stop heating.

In this embodiment, when the first pressure threshold is set to be the holding pressure required for cooking, the cooking appliance is controlled to enter a holding stage when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, specifically, the holding stage controls the heating device to perform periodic intermittent heating on the cooking cavity according to the holding temperature and/or the holding time in the cooking parameters, that is, controls the heating device to perform a plurality of intermittent periods, wherein one intermittent period is configured to: and controlling to close the heating device, detecting that the temperature parameter is reduced to be smaller than the pressure maintaining temperature threshold value, and controlling to re-open the heating device to enable the temperature parameter in the cooking cavity to be increased to be larger than or equal to the pressure maintaining temperature threshold value again. So that the environmental parameters in the cooking cavity are maintained in the preset pressure range, thereby realizing pressure maintaining, accelerating the curing of food through high pressure and improving the cooking efficiency and effect of food materials.

Further, when the holding time length of the cooking appliance is greater than or equal to the first time length threshold, it is indicated that the cooking appliance has been holding for a period of time at the preset holding pressure, and the food material maturity is reached to the target value at this time, and the holding stage may be ended. The spraying device is controlled to spray the liquid with the first liquid injection amount to the cooking cavity for the second time so as to utilize the liquid with lower temperature to absorb the temperature in the cooking cavity, thereby reducing the temperature and the pressure of high-temperature steam in the cooking cavity and achieving the purpose of rapid cooling and depressurization. Meanwhile, the temperature in the cooking cavity is detected, when the temperature in the cooking cavity is smaller than a temperature threshold, the fact that the temperature in the cooking cavity is greatly reduced after the pressure reduction by spraying is explained, the food material is easy to generate a retrogradation phenomenon, or newly sprayed liquid is tap water, the low temperature is unfavorable for meeting health standards, the heating device is controlled to heat the cooking cavity, so that the temperature in the cooking cavity is heated to the temperature threshold, the temperature in the cooking cavity is increased again, short-time boiling of the food material is realized, the sprayed liquid can be fully mixed with the food material, the moisture of the food material is supplemented, the food material is softer and rotten, and the cooking quality is improved.

For example, heating and cooking are started after liquid is sprayed for the first time, the pressure in the cooking cavity reaches 112kpa, the corresponding temperature reaches 121 ℃, the cooking utensil is controlled to keep pressure, and after a period of pressure keeping, pressure release of the liquid is started after the second time of spraying.

It is worth mentioning that cooking equipment finishes the boiling, namely sprays after the depressurization after heating, namely heating device stop heating after, controllable cooking utensil gets into the heat preservation stage for the food after the boiling is difficult for going bad, guarantees simultaneously that the user can eat warm food, further promotes user experience to cooking utensil.

Of course, after the cooking equipment finishes boiling, a prompt of the end of cooking can be sent out to remind the user of finishing boiling food materials, so that the user can take meals in time, and the cooking efficiency is improved.

Example 17:

as shown in fig. 16, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, the method including:

step 702, obtaining the operation time of the cooking utensil;

step 704, if the running duration is greater than or equal to the second duration threshold, go to step 706, if not, go to step 702;

step 706, controlling the heating element to heat the liquid flowing through the spraying device, and controlling the spraying device to spray the liquid to the cooking cavity according to the first liquid injection amount;

step 708, controlling the heating device to heat the cooking cavity;

step 710, if there is pressure in the cooking cavity and the cooking parameters meet the preset conditions, step 712 is entered, and if not, step 708 is entered;

Step 712, controlling the spraying device to spray the liquid to the cooking cavity according to the second liquid injection amount.

In this embodiment, the heating member is used to supply heat to the liquid flowing through the spraying device when it is confirmed that the liquid needs to be sprayed to the cooking chamber. That is, the liquid flowing through the shower device is instantaneously heated by the heating member to achieve the supply of hot or warm liquid into the cooking cavity. Thereby greatly shortening the time required by the cooking utensil for heating the liquid, further reducing the cooking time, improving the cooking efficiency of the product and reducing the energy consumption of the product.

Of course, the liquid required by the second spraying can be heated through the heating element, namely, the liquid required by the liquid injection and depressurization process is heated in time, so that the temperature of the liquid in the cooking cavity is increased, the time required by heating the cooking cavity to the temperature threshold value in the subsequent process is shortened, and even the reheating is not required.

Specifically, the heating temperature of the heating element is set reasonably according to the target cooking parameter, and may be greater than or equal to the temperature data in the target cooking parameter, or may be less than the temperature data in the target cooking parameter.

Example 18:

as shown in fig. 17, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, the method including:

Step 802, acquiring the operation time of the cooking utensil;

step 804, if the running duration is greater than or equal to the second duration threshold, go to step 806, if not, go to step 802;

step 806, controlling a spraying device to spray liquid to the cooking cavity according to the first liquid injection amount, and starting a stirring device to stir food in the cooking cavity;

step 808, controlling the heating device to heat the cooking cavity;

step 810, if there is pressure in the cooking cavity and the cooking parameters meet the preset conditions, step 812 is entered, and if not, step 808 is entered;

step 812, controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount, and starting the stirring device to stir food materials in the cooking cavity.

In this embodiment, when the spraying device sprays the liquid to the cooking cavity, the stirring device is controlled to stir the food material (such as a rice water mixture) in the cooking cavity, specifically, the stirring device is used to stir the food material in the early cooking process so as to facilitate food coloring, and the food material is stirred in the material explosion process so that the food material is heated uniformly, and the food material is prevented from being burnt. The food materials are stirred in the cooking and curing process, so that the food materials are heated uniformly, and the stirring nutrition is released fully. Stirring is carried out in the pressure release process, so that heat is conveniently and rapidly released, the temperature of the cooking cavity is rapidly reduced, and the pressure is reduced. Thereby improving the nutrition of the food materials and improving the speed of cooling in the later period.

Example 19:

according to one embodiment of the present invention, a quick cooking structure and a cooking method are provided.

In detail, as shown in fig. 1 to 11, the cooking structure includes: the device comprises a container 114, a cover 116, a one-way water inlet module (one-way check valve) (valve body 124), a water supply power device (pumping device 126), a water source (water storage device 130), a spray head 122, an anti-blocking cover 170, a heating module (heating device 200), an electric control system 210 and a pressure limiting valve 220.

The cover 116 is disposed above the container 114, and surrounds the two to form a cooking cavity 112, and the unidirectional water inlet module is disposed outside the cooking cavity 112 (may be disposed on the cover 116 or on a side wall of the container 114 or at the bottom) for controlling external water to flow into the cooking cavity 112, and high-temperature gas and water in the cooking cavity 112 cannot be discharged from the unidirectional water inlet module.

The water source is a water storage device 130 for supplying water to the cooking cavity 112, as shown in fig. 1 and 4, and may be a water tank (which may be separate from or integral with the machine) provided on the machine, as shown in fig. 2 and 3, and the water storage device 130 may be an external tap. When the water source is a water tank, a water supply power device is needed to pump water in the water tank to the cooking cavity 112, and meanwhile, the water pressure generated in the water pumping process pushes up the one-way water inlet module, so that the water is pumped into the cooking cavity 112. When the water source is a water tap, the water supply power device is not needed, the water tap is utilized to generate water pressure to jack the unidirectional water inlet module (or the electromagnetic valve is electrified to be opened) so as to pump water into the cooking cavity 112, and the whole machine is smaller in size and lower in cost (the size of the water tank and the cost of the water tank are reduced).

The shower nozzle 122 is similar to a shower nozzle, water in the cooking cavity 112 is dispersed, the shower nozzle is fully contacted and mixed with high-temperature steam of the physical power of the cooking cavity 112, the temperature and the pressure are reduced better and faster, the anti-blocking cover 170 is used for preventing food in the cooking cavity 112 from blocking the shower nozzle 122 (such as soup and rice gruel) in the cooking process, the anti-blocking cover 170 can be detached from the cover 116 or the shower nozzle 122, the shower nozzle 122 and the anti-blocking cover 170 can be conveniently cleaned, and the shower nozzle 122 and the anti-blocking cover 170 can be combined into a whole as long as the shower nozzle has the function of dispersing the water pumped into the cooking cavity 112.

Further, as shown in fig. 2 and 3, the water source and the water supply power device can be communicated with the water pipe through the pipe joint, as shown in fig. 4, the water source and the water supply power device can be directly connected through the water pipe, namely, the water outlet of the water pipe is directly connected to the water inlet of the electromagnetic control valve, the structure of a waterway from the water outlet of the water pipe to the water inlet of the electromagnetic control valve is saved, the structure is simple, the cost is low, and the waterway layout on the cover 116 is facilitated.

In addition, when the water source is a tap, a water supply power device can be omitted, the one-way check valve is changed into an electromagnetic control valve, water inflow is opened by electrifying the electromagnetic control valve, and one-way flow of water is controlled by closing the water seal by cutting off power.

Specifically, when the water supply power device is provided, the amount of water entering the cooking cavity 112 each time is calculated by each operating time of the water supply power device, and when the one-way check valve is employed, an additional element is required to detect each intake amount. When an electromagnetic control valve is used, the amount of water entering the cooking cavity 112 each time can be calculated by the energizing time of the electromagnetic control valve.

Further, as shown in fig. 1, the position of the unidirectional water inlet module may be set on the cover 116, and the corresponding spray head 122 and the anti-blocking cover 170 are correspondingly set on the cover 116, so that the unidirectional water inlet module does not need to be located on the cover 116 with high temperature, the unidirectional water inlet module does not need to resist very high temperature, and the reliability of the module is better. As shown in fig. 5, the unidirectional water inlet module may be disposed on the side wall of the cooking cavity 112, and the corresponding spray nozzle 122 and the anti-blocking cover 170 are correspondingly disposed on the side wall, so that the cover 116 has a simpler structure and is easier to be separated from the container 114 (pot body). To facilitate removal of the container 114, the one-way water inlet module on the side of the cooking appliance 100 needs to be detachably coupled to the waterway. As shown in fig. 6, the unidirectional water inlet module may also be disposed on the bottom of the cooking cavity 112, and the corresponding spray head 122 and the anti-blocking cover 170 are correspondingly disposed on the bottom, so that the cover 116 has a simple structure and is easier to be separated from the container 114, and in order to facilitate the removal of the container 114, the unidirectional water inlet module on the bottom surface of the cooking apparatus 100 needs to be detachably coupled with a waterway. Meanwhile, the unidirectional water inlet module, the spray head 122 and the anti-blocking cover 170 are positioned in the food 240 in the cooking process, and the anti-blocking performance requirement is higher.

As shown in fig. 18 and 22, the method includes: putting food materials, electrifying a water pump/an electromagnetic valve, opening the water pump/the electromagnetic valve, adding V1 liter of water in the first stage, heating and boiling, and continuing heating to set high pressure, wherein the process time is t1, the flow Q of a water pipe in unit time is fixed, the water adding volume can be determined through the working time t of the water pump or the electromagnetic valve, specifically, V=qt, when t=ta, the water adding volume reaches the required value, when t < ta, the water adding volume does not reach the required value. And curing the pressure-maintaining food, namely keeping the temperature (T) in the cooking cavity within a set range, specifically stopping heating when T is more than or equal to TA, starting heating when T is less than or equal to TB, wherein TA and TB are the maximum value and the minimum value of the temperature corresponding to the preset pressure range during pressure maintaining, and the process time is T2. The water pump/electromagnetic valve is electrified and opened again, and the water inlet is added to reduce the pressure (V-V1) and lift the water in the second stage, and the process time is t3. Stopping heating when T=Ty (temperature threshold), and decocting and mixing when T is less than Ty, wherein the process time is T4. From the perspective of energy conduction, the energy required for heating (V-V1) to high pressure is reduced, so that time is saved, water is fed to the second stage for depressurization, heat generated by the high pressure of the water in the first stage is absorbed by the water fed to the second stage, the time for exhausting and depressurization is saved, the time for water feeding is shortened, and the time spent for boiling and mixing is far less than the time saved. Therefore, the heat quantity required by the temperature rise by utilizing the water in the first stage is less, and the heat quantity and time generated in the first stage are greatly reduced. The water in the second stage needs to be heated and absorbed, and the water in the first stage needs to be cooled and radiated after pressure maintaining. After mixing, heat needs to be emitted after the pressure maintaining in the first stage, heat needs to be absorbed in the second stage to heat the water in the second stage, and heat absorption and time of the heat needs to be absorbed in the second stage are greatly reduced.

Specifically, the first water injection phase starts before or after the heating cooking, or the heating and water injection are performed simultaneously. The second water injection phase starts at or after the highest cooking cavity temperature, or at or after the boiling point of the local water.

Wherein, the water quantity m1 of the first water injection stage and the water quantity m2 of the second water injection stage (unit: kg) are 1:5-15, and further, 1:2-10, and further, 1:1-5.

Specifically, experiments and tests are carried out by taking 1500W and 4L soup as examples, and the cooking time is shortened by about 9 minutes. The prior art comprises the following steps: 4L of water is added at a time and heated to 112kpa (20 min31 s), pressure maintaining (10 min), automatic air discharging and depressurization (5 min29 s). In this example, the first water injection (2L) was heated to a high pressure of 112kpa (9 min40 s), pressure maintaining (10 min), pressure reducing (2L, 1min30 s) by the second water injection, and boiling and mixing (70 ℃ C. Fwdarw.100 ℃ C., 5min27 s).

Further, as shown in fig. 8 to 10, the structure is further provided with an instant heating module (heating member 180). The instant heating module is added between the unidirectional water inlet module and the water supply power device (or between the water source and the water supply power device), so that the instant heating module can be started when water is fed in the first stage, hot water enters the cooking utensil 100 in the first stage, the heating and pressurizing time in the first stage is reduced, the hot water is heated to a corresponding temperature from a high pressure, say, from 100 ℃ or more than 90 ℃, to 121 ℃ corresponding to 112kpa, and the heating and pressurizing time in the first stage is greatly shortened without heating from normal temperature (25 ℃) to 121 ℃ corresponding to 112 kpa. In addition, the water injected in the second stage needs to be boiled after being mixed, the water injected in the second stage can be properly heated (heating power is reduced or gap heating is carried out), and the warm water in the second stage is improved, so that the water entering the cooking cavity 112 is just needed to be boiled (temperature threshold value) after being mixed, and heating boiling is not needed or boiling time is reduced. So that the overall cooking time is shorter.

Further, as shown in fig. 11, the structure is also provided with a stirring module (stirring device 190) which is convenient for food coloring during the early cooking process, or is even and not burnt during the stirring and heating of the material explosion process, and is convenient for even and even during the stirring and heating of the material explosion process, and the stirring nutrition is fully released during the cooking and curing process. Simultaneously, the water is injected to obtain the second-stage stirring, so that the pre-thick food material 240 and the water fed to the second-stage are uniformly mixed, and meanwhile, the heat is conveniently and rapidly released, the temperature of the cavity is rapidly reduced, and the pressure is reduced. So the stirring improves the speed of cooling in the later period while improving the nutrition of the food material 240.

Further, as shown in fig. 19, a process of heating the fried food material is added before the first stage of water injection, so that Maillard reaction occurs in the heating process of the food material, and the cooked food material is more fragrant, especially meat food material.

Further, as shown in fig. 20, the water injection and heating are simultaneously performed during the first stage of water injection, so that the water injection time can be reduced, and the whole cooking time can be further shortened.

Further, as shown in fig. 21, the water injection of the second stage is completed N times, and the water injection amount of each time satisfies v=vn so that the water injection and the high-temperature steam of the cavity are fully contacted many times, and the temperature reduction is faster. The water injection in the first stage can be completed in multiple times, and the water injection and the heating can be alternately performed.

Specifically, by formula (1): 3600000 ×p×η×t1=c×m1× (Tmax-T0), and the relationship between the time T1 taken from T0 to Tmax and the first-time water addition amount m1 is determined.

By formula (2): c×m1×tmax=c× (m1+m2) ×ty, and the relationship between the temperature Ty after mixing twice and the first and second water addition amounts m1 and m2 is determined.

By formula (3): c (m1+m2) × (T-Ty) = 3600000 ×p×ηχt4, and the relationship between the time T4 taken from Ty to T and the temperature Ty after mixing twice, the first water addition amount m1, and the second water addition amount m2 is determined.

By formula (4): m1:m2=T (Tmax-T), and the ratio of the first water addition amount m1 to the second water addition amount m2 is determined.

Wherein, the first water adding amount m1 (Kg), the temperature T0 (DEG C) of the water, the temperature Tmax (DEG C) of the water under the highest pressure, the time T1 (min) is spent from T0 to Tmax, the water has the specific heat capacity C (J/Kg×) and the temperature (temperature threshold) Ty (DEG C) after two times of mixing, the pressure maintaining time T2 (min), the time T4 (min) is spent from Ty to T, the second water adding amount m2 (Kg), the water has the boiling point T (DEG C), the heating efficiency eta (IH heat efficiency is 0.89, the heat efficiency of the heat plate is 0.78), the heating power P (KW) and the whole cooking time T (min).

As shown in tables 1 to 11, the data of different heating devices, different heating parameters, different water adding amounts and different cooking times are shown in the following table, wherein two heating modes are provided for corresponding pressure cookers in the market, namely, IH (electromagnetic heating) is provided, the maximum power of IH is 2.1KW, the thermal efficiency of IH is 0.89, the power of the thermal disc is 1.2KW, the thermal efficiency of the thermal disc is 0.78, and the maximum pressure for cooking soup is 30kpa for cooking rice and porridge. Of course, the heating method is not limited to the above.

TABLE 1

TABLE 2

TABLE 3 Table 3

TABLE 4 Table 4

TABLE 5

TABLE 6

TABLE 7

TABLE 8

TABLE 9

Table 10

TABLE 11

As shown in tables 12 to 22, the data of different heating devices, different heating parameters, different water adding amounts and different cooking times are shown in the following table, wherein two heating modes are provided for corresponding pressure cookers in the market, namely, IH (electromagnetic heating) is provided, the maximum power of IH is 2.1KW, the thermal efficiency of IH is 0.89, the power of the thermal disc is 1.2KW, the thermal efficiency of the thermal disc is 0.78, and the maximum pressure for cooking soup is 30kpa for cooking rice and porridge. Of course, the heating method is not limited to the above.

Table 12

TABLE 13

TABLE 14

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TABLE 15

Table 16

TABLE 17

TABLE 18

TABLE 19

Table 20

Table 21

Table 22

From the data, the water is injected in a segmented way, the front section is subjected to high-pressure cooking, the rear section is subjected to water injection, temperature and pressure reduction, the front section adopts little water to reduce the time for food curing, the rear section adopts water injection to rapidly reduce the temperature and pressure reduction, the time for air exhaust and pressure reduction (or other cooling modes: air cooling, water cooling and natural cooling) is reduced, the cooking time is shortened as a whole, and the cooking effect is ensured while the cooking efficiency is improved. Meanwhile, the pressure is reduced in a water injection mode, so that noise generated by pressure reduction in exhaust can be reduced, and the use experience of a user is improved.

Example 20:

according to an embodiment of the third aspect of the present invention, a computer-readable storage medium is presented, on which a computer program is stored, which computer program, when being executed by a processor, performs the steps of the control method as in the embodiment of the second aspect. The computer-readable storage medium thus has all the advantages of the control method of the second aspect embodiment.

It should be noted that all directional indicators (such as up, down, left, right, front, and rear … …) in the embodiments of the present invention are merely used to explain the relative positional relationship, movement, etc. between the components in a particular posture (as shown in the drawings), and if the particular posture is changed, the directional indicator is changed accordingly.

Furthermore, descriptions such as those referred to as "first," "second," and the like, are provided for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implying an order of magnitude of the indicated technical features in the present disclosure. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In the description of the present invention, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.

In the present invention, unless specifically stated and limited otherwise, the terms "connected," "affixed," and the like are to be construed broadly, and for example, "affixed" may be a fixed connection, a removable connection, or an integral body; can be mechanically or electrically connected; either directly or indirectly, through intermediaries, or both, may be in communication with each other or in interaction with each other, unless expressly defined otherwise. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.

In addition, the technical solutions of the embodiments of the present invention may be combined with each other, but it is necessary to be based on the fact that those skilled in the art can implement the technical solutions, and when the technical solutions are contradictory or cannot be implemented, the combination of the technical solutions should be considered as not existing, and not falling within the scope of protection claimed by the present invention.

Claims

1. A cooking appliance, comprising:

the body is provided with a cooking cavity;

the spraying device is arranged on the body and is provided with a spraying opening, and the spraying opening is communicated with the cooking cavity and is used for spraying liquid into the cooking cavity;

The heating device is arranged on the body;

the control device is used for controlling the heating device to heat the cooking cavity so as to increase the pressure in the cooking cavity, and controlling the spraying device to spray liquid to the cooking cavity so as to reduce the pressure in the cooking cavity when the pressure in the cooking cavity is higher and the cooking parameters meet the preset conditions; the preset conditions include:

the pressure in the cooking cavity is greater than or equal to a pressure threshold; and/or

The cooking time length of the cooking appliance is greater than or equal to a first time length threshold;

wherein the cooking time period comprises a pressing time period and/or a pressure maintaining time period;

the stirring device is arranged on the body and extends into the cooking cavity;

the control device is also used for starting the stirring device to stir food materials in the cooking cavity when the spraying device sprays liquid to the cooking cavity.

2. The cooking appliance of claim 1, further comprising:

the water storage device is arranged on the body and is communicated with the spraying port; and/or

The body is equipped with the liquid feed mouth, the liquid feed mouth with the mouth of spraying is linked together.

3. The cooking appliance of claim 1, wherein the body comprises:

A container;

the cover body is arranged on the container in an openable and closable manner, and the cooking cavity is surrounded by the container and the cover body;

the spraying device is arranged on at least one of the container and the cover body;

when the spraying device is arranged on the cover body, the spraying opening is close to the bottom of the cover body;

when the spraying device is arranged on the container, the spraying opening is close to at least one of the bottom and the side part of the container.

4. The cooking appliance of claim 1, wherein the spray device comprises:

the spray opening is formed in the spray head;

the outlet of the valve body is communicated with the spray head;

the pumping device is communicated with the inlet of the valve body, the valve body comprises a one-way valve and/or an electromagnetic valve, and the one-way valve is communicated in the direction from the spraying port to the spraying port.

5. The cooking appliance of claim 4, further comprising:

one end of the first outer connecting pipe is arranged on the body, and one end of the first outer connecting pipe is communicated with the valve body; and/or

The cooking utensil still includes connecting pipe and second takeover, the body is equipped with the feed liquid mouth, the connecting pipe is connected the feed liquid mouth with the valve body, the second takeover is connected the feed liquid mouth.

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

the anti-blocking cover is covered on the spraying opening, and a plurality of through holes are formed in positions of the anti-blocking cover corresponding to the spraying opening; and/or

The anti-blocking cover is positioned in the cooking cavity and connected with the cavity wall of the cooking cavity, the anti-blocking cover is arranged on the outer side of the spraying port, and a plurality of through holes are formed in the positions, corresponding to the spraying port, of the anti-blocking cover.

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

a heating element configured to provide heat to a liquid flowing through the spray device.

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

the timer is used for timing the operation time of the cooking appliance;

the control device is also used for controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount when the operation time is greater than or equal to a second time threshold.

9. The cooking appliance of claim 8, wherein the cooking appliance further comprises a handle,

the control device is specifically used for controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount when the pressure exists in the cooking cavity and the cooking parameters meet preset conditions.

10. The cooking appliance according to any one of claims 1 to 5, wherein,

the control device is also used for responding to the preheating instruction of the cooking appliance and acquiring the preheating temperature and the preheating duration of the cooking appliance;

and controlling the heating device to heat the cooking cavity according to the preheating temperature and the preheating duration.

11. A control method of a cooking appliance including a heating device, a cooking cavity, and a spraying device, the control method of the cooking appliance comprising:

controlling the heating device to heat the cooking cavity;

when the pressure exists in the cooking cavity and the cooking parameters meet preset conditions, controlling the spraying device to spray liquid to the cooking cavity so as to reduce the pressure of the cooking cavity;

wherein, the preset conditions include: the pressure in the cooking cavity is greater than or equal to a pressure threshold; and/or the cooking time of the cooking appliance is greater than or equal to a first time threshold; the cooking time comprises a pressing time and/or a pressure maintaining time;

the cooking utensil includes agitating unit, when control spray set is to the cooking cavity sprays liquid, still include:

And starting the stirring device to stir food materials in the cooking cavity.

12. The method for controlling a cooking appliance according to claim 11, wherein,

when the pressure exists in the cooking cavity and the cooking parameters meet preset conditions, before controlling the spraying device to spray liquid to the cooking cavity, the method further comprises the following steps:

when the operation time of the cooking utensil is greater than or equal to a second time threshold, controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount;

the controlling the spraying device to spray liquid to the cooking cavity comprises the following steps:

and controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount.

13. The method of controlling a cooking appliance according to claim 12, wherein before the step of controlling the spraying device to spray the liquid to the cooking cavity in accordance with the first liquid injection amount, further comprising:

acquiring target cooking parameters of the cooking appliance;

determining a total liquid injection amount required for cooking, the first liquid injection amount and the second liquid injection amount according to the target cooking parameters;

wherein the total liquid injection amount required for cooking is equal to the sum of the first liquid injection amount and the second liquid injection amount.

14. The method of controlling a cooking appliance according to claim 12, wherein before the step of controlling the spraying device to spray the liquid to the cooking cavity according to the first liquid injection amount, further comprising:

responding to a preheating instruction of the cooking appliance, and acquiring the preheating temperature and the preheating duration of the cooking appliance;

15. The control method of a cooking appliance according to any one of claims 11 to 14, wherein when a cooking time of the cooking appliance is greater than or equal to a first time threshold, after controlling the spraying device to spray the liquid to the cooking cavity, further comprising:

when the temperature in the cooking cavity is smaller than a temperature threshold value, controlling the heating device to heat the cooking cavity according to the temperature threshold value;

and when the temperature is greater than or equal to a temperature threshold, controlling the heating device to stop heating.

16. The method of controlling a cooking appliance according to any one of claims 11 to 14, wherein the step of controlling the spraying device to spray liquid to the cooking cavity, specifically comprises:

And controlling the spraying device to spray liquid to the cooking cavity for a plurality of times.

17. The control method of a cooking appliance according to any one of claims 11 to 14, characterized by further comprising:

when the pressure in the cooking cavity is larger than or equal to a first pressure threshold, the heating device is controlled to intermittently heat the cooking cavity according to a preset pressure range, so that the cooking utensil is kept pressure.

18. The control method of a cooking appliance according to any one of claims 11 to 14, wherein the cooking appliance includes a heating member; the control method of the cooking appliance further comprises the following steps:

and controlling the heating piece to heat the liquid flowing through the spraying device.

19. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when being executed by a processor, performs the steps of the control method of a cooking appliance according to any one of claims 11 to 18.