CN114587133A

CN114587133A - Cooking appliance, cooking control method and readable storage medium

Info

Publication number: CN114587133A
Application number: CN202011417068.1A
Authority: CN
Inventors: 张龙; 李晶; 梁玉莲
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-12-07
Filing date: 2020-12-07
Publication date: 2022-06-07
Anticipated expiration: 2040-12-07
Also published as: CN114587133B

Abstract

The invention provides a cooking appliance, a cooking control method and a readable storage medium. Wherein, cooking utensil includes: a pan body; the conveying device is communicated with the pot body; and the gas generator is communicated with the conveying device and is used for outputting gas so as to convert the liquid required by cooking into bubble liquid. According to the technical scheme provided by the invention, the bubble water and the food materials in the pot are fully reacted, so that the hydrolysis of fat, protein and the like of the food materials in the pot is promoted, the state of muscle fiber of the food materials is changed, the dissolution of nutrient substances in the food materials in the pot is promoted, the original taste of the food materials is better diffused, the salty and fresh taste of the food materials is promoted, the mouthfeel of the food materials is guaranteed, and the effect of cooking is improved.

Description

Cooking appliance, cooking control method and readable storage medium

Technical Field

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

Background

At present, external seasonings are mainly added for seasoning food materials, but most of the seasonings such as monosodium glutamate, chicken essence and the like mainly comprise sodium glutamate, yeast extract and the like, so that the seasonings are not beneficial to the health of eaters. In addition, many food materials in the market have bad smells such as fishy smell and mutton smell, the peculiar smell of the food materials is mainly caused by the living environment of the food materials, or in the cooking process, the fat in the food materials is oxidized to generate fishy smell substances such as mutton smell and fish smell, and the peculiar smell substances can influence the taste of the soup, so that the delicate flavor is covered, and further the taste experience of users is influenced.

Disclosure of Invention

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

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

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

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

In view of this, according to a first aspect of the present invention, there is provided a cooking appliance, comprising: a pan body; the conveying device is communicated with the pot body; and the gas generator is communicated with the conveying device and is used for outputting gas.

The invention provides a cooking appliance, which comprises a pot body, a conveying device and a gas generator. Wherein, the gas generator is connected with the pot body through the conveying device. Gas is output through the gas generator, so that liquid required for cooking is mixed with the gas to form bubble liquid, and the molecular state, pH and the like of the liquid are changed. When cooking is carried out, the bubble liquid is utilized to react with the food materials in the pot, on one hand, hydrolysis of fat, protein and the like of the food materials in the pot can be promoted, the state of muscle fiber of the food materials is changed, dissolution of nutrient substances in the food materials in the pot is promoted, the original taste of the food materials is better diffused, the taste of the food materials is improved, and the cooking effect is improved; on the other hand, when bubbles escape, the bubbles are broken to generate energy, so that cell membranes or cell walls of food materials can be damaged, cell channels of the food materials are opened, food material juice can flow out smoothly, dissolution of salty and delicious substances in the food materials is promoted, the salinity of the soup is promoted, the salty and delicious taste of the soup in a pot is promoted while the using amount of seasonings is reduced, coloring and softening of the food materials are facilitated, the cooking time is shortened, and the cooking efficiency is improved; in another aspect, the gas in the bubbles can supplement oxygen to the food material, thereby further improving the taste of the food material such as umami taste.

Specifically, the liquid may be pure water or a sauce obtained by adding a seasoning to water.

It is understood that the gas generator may be a gas tank, a gas bottle or other structure capable of storing gas, and the cooking appliance may be a pressure cooker, a rice cooker, etc.

In addition, according to the cooking utensil in the above technical solution provided by the present invention, the following additional technical features may also be provided:

in the above technical solution, further, the conveying device includes: and two ends of the gas transmission component are respectively communicated with the pot body and the gas generator.

In this solution, the delivery device comprises a gas delivery assembly. Wherein, one end of the gas transmission component is communicated with the pot body, and the other end of the gas transmission component is communicated with the gas generator. So that the gas output by the gas generator is guided into the pot body through the gas transmission assembly, and the liquid in the pot is converted into bubble liquid. When cooking is carried out, the bubble liquid is utilized to react with the food in the pot, hydrolysis of fat, protein and the like of the food in the pot is promoted, the state of muscle fiber of the food is changed, dissolution of nutrient substances and salty and delicious substances in the food in the pot is promoted, the taste of the food is improved, and the cooking effect and efficiency are improved.

Further, the end that the gas transmission assembly is connected with the pot body is located the bottom of the pot body to ensure that gas can contact with liquid in the pot body, and bubble liquid is formed.

It can be understood that the gas transmission assembly is detachably connected with the pot body, and the gas transmission assembly is periodically detached and cleaned and disinfected. Avoid the ageing rotten and bacterial growing that material such as long-time contact steam of gas transmission subassembly, greasy dirt lead to, and then make bad peculiar smell get into the pot body, influence and eat the material taste, make the user possess better culinary art and experience.

Specifically, the gas delivery assembly includes: siphon subassembly, pressure feed subassembly, pump sending subassembly, wherein, above-mentioned gas transmission subassembly can adopt stainless steel pipe or plastics material conveyer pipe, can also adopt the rubber tube, and this setting makes gas transmission subassembly have certain flexible performance. And can set up the check valve on the gas transmission subassembly, inject the fluid and can only follow the gas generator flow direction pot body, and can't make gas or the gas-liquid mixture in the culinary art intracavity discharge to the external environment by the gas transmission subassembly in, like this, the material pollution that produces when not only can avoiding the gas in the gas generator to be cooked, can also guarantee cooking utensil's culinary art gas tightness, and then guarantee the culinary art effect of eating the material and cooking utensil's culinary art efficiency.

In any of the above technical solutions, further, the conveying device further includes: the liquid storage tank is communicated with the gas generator, and the gas generator can output gas to the liquid storage tank; two ends of the transfusion component are respectively communicated with the liquid storage tank and the pot body.

In this technical scheme, conveyor includes liquid reserve tank and infusion set. Wherein, the liquid storage tank is communicated with the gas generator, one end of the liquid conveying component is communicated with the pot body, and the other end of the gas conveying component is communicated with the liquid storage tank. The gas generator can output gas to the liquid storage tank so that the characteristics of liquid in the liquid storage tank are changed to generate bubble liquid, and the bubble liquid is guided into the pot body through the liquid conveying assembly. When cooking is carried out, the bubble liquid is utilized to react with the food materials in the pot, hydrolysis of fat, protein and the like of the food materials in the pot is promoted, the state of muscle fiber of the food materials is changed, dissolution of nutrient substances and salty and delicious substances in the food materials in the pot is promoted, the taste of the food materials is improved, and the cooking effect and efficiency are improved.

Of course, when the gas generator does not deliver gas to the liquid storage tank, the liquid delivery assembly can also guide the liquid in the liquid storage tank into the pot body for conventional cooking.

Further, can be provided with heating element on the liquid reserve tank, the refrigeration subassembly, through gas generator with gaseous release get into the liquid reserve tank and generate bubble liquid after, the user can control leaving water temperature by oneself, through the infusion subassembly, with the bubble liquid leading-in pot of the required temperature of user, be favorable to shortening and eat the required time of material boiling, reduce the energy consumption of product, or lower the temperature to the edible material in the pot body, satisfy multiple culinary art demand, improve cooking utensil's intelligent level, reinforcing cooking utensil's practicality. In addition, the liquid storage tank can be provided with a visual window, so that a user can conveniently check the water quantity change in the liquid storage tank at any time.

Specifically, the infusion set includes: siphon subassembly, pressure feed subassembly, pumping module, wherein, above-mentioned infusion subassembly can adopt stainless steel pipe or plastics material conveyer pipe, can also adopt the rubber tube, and this setting makes the infusion subassembly have certain flexible performance. And can set up the check valve on the infusion subassembly, inject the fluid and can only follow the liquid reserve tank flow direction pot body, and can't make gas or the gas-liquid mixture of culinary art intracavity arrange to the external environment by the infusion subassembly in, like this, not only can avoid the material pollution that produces when the liquid in the liquid reserve tank is cooked, can also guarantee cooking utensil's culinary art gas tightness, and then guarantee the culinary art effect of eating the material and cooking utensil's culinary art efficiency.

In any of the above embodiments, further, the gas includes any one or a combination of: air, carbon dioxide, nitrogen, oxygen.

In the technical scheme, at least one of air, carbon dioxide, nitrogen and oxygen is injected into the liquid storage tank or the pot body through the gas generator, and gas is injected into the liquid by using instantaneous pressure, so that bubble liquid is generated. The bubble liquid and the food in the pot are cooked together, so that the dissolution of nutrient substances and salty and delicious substances in the food is increased. Therefore, the food material is more excellent and delicious, and the user has better cooking experience.

For example, food-grade carbon dioxide is pressed into water to change the pH value and the state of water molecules, so that the water is rich in mineral elements which are beneficial to human bodies. Then pouring the bubble water into the pot to cook with the food. Thereby improving the pH value balance in the body of the user, promoting the absorption of the human body to nutrient substances and improving the physique of the user.

Further, after bubble liquid is introduced into the pot, the food materials can be soaked for a period of time and then cooked. Liquid and bubbles more fully take effect with the edible material in the process of soaking for the edible material after soaking is bright in color and luster after cooking, can also thoroughly clear away the pesticide residue on the surface of the edible material, gets rid of the peculiar smell, fully gives out the taste of the edible material per se, and reduces the dosage of seasonings. Therefore, the cooked food materials are more delicious, the absorption of the user on nutrition is enhanced, and the physique of the user is improved.

In any of the above technical solutions, further, the cooking appliance further includes: the heating device is used for heating the pot body.

In this technical scheme, through setting up heating device, utilize heating device to carry out the heat supply to the pot body to the realization is cooked the edible material of the internal of pot.

Specifically, the heating means includes any one or a combination of the following: heating coil, heating plate, infrared heating member and electromagnetic heating member. For example, adopt infrared heating member to eat material and heat the culinary art in the pot body, compare the mode of ordinary heating tube heating, outer heating member has the heat transfer fast, and it is even to generate heat, and surfacing is convenient for advantages such as clearance.

In any of the above technical solutions, further, the cooking appliance further includes: and the spraying device is communicated with the conveying device and the pot body and is used for spraying into the pot body.

In this technical scheme, spray set adopts different water modes to lead to gas or bubble liquid in the pot, and the fluidic coverage area and the coverage angle that increase spray set erupted are favorable to bubble liquid or gas and the internal edible material of pot to fuse more fully and take effect, and then promote the culinary art effect.

Specifically, the shower device is provided with a rotating portion so that a shower port of the shower device can rotate circumferentially. Furthermore, the spraying device sprays fluid and has a shower head mode and a straight water mode, so that the impact force of the bubble liquid is controlled, the water outlet of the bubble liquid is soft and fine, the situation that soup in the pot splashes due to strong impact force is avoided, meanwhile, the bubble liquid is in full contact with food materials, and better cooking experience is brought to users.

According to a second aspect of the present invention, there is provided a cooking control method comprising: controlling the gas generator to output gas in response to a cooking signal of the cooking appliance; the conveying device is controlled to convey the gas or bubble liquid to the pan body.

According to the cooking control method provided by the invention, after the cooking signal is received, the gas generator is controlled to output gas, so that liquid in the pot body or liquid in the liquid storage tank is converted into bubble liquid, and then the bubble liquid is used for cooking. On one hand, hydrolysis of fat, protein and the like of the food materials in the pot can be promoted, the state of muscle fiber of the food materials is changed, the dissolution of nutrient substances in the food materials in the pot is promoted, the original taste of the food materials is better diffused, the taste of the food materials is improved, and the cooking effect is improved; on the other hand, when bubbles escape, the bubbles are broken to generate energy, so that cell membranes or cell walls of food materials can be damaged, cell channels of the food materials are opened, food material juice can flow out smoothly, dissolution of salty and delicious substances in the food materials is promoted, the salinity of the soup is promoted, the salty and delicious taste of the soup in a pot is promoted while the using amount of seasonings is reduced, coloring and softening of the food materials are facilitated, the cooking time is shortened, and the cooking efficiency is improved; in another aspect, the gas in the bubbles can supplement oxygen to the food material, thereby further improving the taste of the food material such as umami taste.

In the above technical solution, further, before or after controlling the conveying device to introduce the gas or bubble liquid into the pot body, the method further includes: and controlling the heating device to heat the pot body according to the heating parameters in the cooking instruction.

In the technical scheme, the gas generator can be controlled to output gas before the pot body is heated, and the gas generator can also be controlled to output gas in the process of heating the pot body so as to convert liquid required by cooking into bubble liquid. Certainly, the gas generator can be controlled to work for multiple times in the cooking process, so that the content of bubble liquid in the pot body is supplemented, the pH value and the water molecule state of the liquid in the pot body are ensured, and the dissolution of nutrient substances and salty and delicious substances in food materials is increased.

In any of the above technical schemes, further, control heating device to heat the pot body according to the heating parameter in the cooking instruction, specifically include: timing a delayed cooking time of the cooking appliance; and controlling the heating device to heat the pot body according to the heating parameters based on the delayed cooking time length being greater than or equal to the time length threshold value.

In this technical scheme, contain the bubble liquid in the pot body under, it is long when the delay cooking of eating the material in the time-recorder, so that eat the material and can soak after a period in the bubble liquid and cook, make liquid and bubble more abundant and eat material emergence effect, make the better divergence of the original taste of eating the material come out, improve the taste of eating the material, promote the effect of culinary art, the bubble breaks the production energy when overflowing, can destroy and eat material cell membrane or cell wall, make and eat material juice and flow out smoothly, salty and delicious material etc. are dissolved out in the promotion eating material, promote the soup juice salinity.

According to a third aspect of the present invention, there is provided a readable storage medium having stored thereon a program or instructions which, when executed by a processor, performs the cooking control method set forth in the second aspect. The readable storage medium has all the advantages of the cooking control method proposed by the second aspect.

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

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.

Fig. 1 is a view illustrating a structure of a cooking appliance according to an embodiment of the present invention;

fig. 2 is a view showing the construction of a cooking appliance according to still another embodiment of the present invention;

FIG. 3 shows a flowchart of a cooking control method of one embodiment of the present invention;

FIG. 4 is a flow chart of a cooking control method according to yet another embodiment of the invention;

fig. 5 shows a flowchart of a cooking control method according to yet another embodiment of the present invention;

fig. 6 shows a flowchart of a cooking control method according to still another embodiment of the present invention.

The reference numbers illustrate:

100 cooking utensil, 110 pan body, 120 conveying device, 122 gas conveying component, 124 liquid storage box, 126 gas conveying component, 130 gas generator and 140 heating device.

Detailed Description

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

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

A cooking appliance, a cooking control method, and a readable storage medium according to some embodiments of the present invention are described below with reference to fig. 1 to 6.

Example 1:

as shown in fig. 1 and 2, according to an embodiment of the first aspect of the present invention, there is provided a cooking appliance 100, including: pot 110, conveying device 120, gas generator 130.

In detail, the gas generator 130 is in communication with the delivery device 120, and the gas generator 130 is configured to output gas.

In this embodiment, gas generator 130 is coupled to pan body 110 via delivery mechanism 120. The gas is output through the gas generator 130 so that the liquid required for cooking is mixed with the gas to form a bubble liquid, so that the molecular state, pH, etc. of the liquid are changed. When cooking is carried out, the bubble liquid is utilized to react with the food materials in the pot, on one hand, hydrolysis of fat, protein and the like of the food materials in the pot can be promoted, the state of muscle fiber of the food materials is changed, dissolution of nutrient substances in the food materials in the pot is promoted, the original taste of the food materials is better diffused, the taste of the food materials is improved, and the cooking effect is improved; on the other hand, when bubbles escape, the bubbles are broken to generate energy, so that cell membranes or cell walls of food materials can be damaged, cell channels of the food materials are opened, food material juice can flow out smoothly, dissolution of salty and delicious substances in the food materials is promoted, the salinity of the soup is promoted, the salty and delicious taste of the soup in a pot is promoted while the using amount of seasonings is reduced, coloring and softening of the food materials are facilitated, the cooking time is shortened, and the cooking efficiency is improved; in another aspect, the gas in the bubbles can supplement oxygen to the food material, thereby further improving the taste of the food material such as umami taste.

It will be appreciated that the gas generator 130 may be a gas tank, cylinder, or other structure capable of storing gas.

Further, the gas comprises any one or combination of: air, carbon dioxide, nitrogen, oxygen. At least one of air, carbon dioxide, nitrogen and oxygen is injected into the liquid storage tank or the pot body through the gas generator, and gas is injected into the liquid by using instant pressure, so that bubble liquid is generated. The bubble liquid and the food in the pot are cooked together, so that the dissolution of nutrient substances and salty and delicious substances in the food is increased. Therefore, the food material is more excellent and delicious, and the user has better cooking experience.

Example 2:

as shown in fig. 2, according to an embodiment of the invention, comprising the features defined in any of the above embodiments, and further: the delivery device 120 includes a gas delivery assembly 122.

In detail, both ends of the gas transmission assembly 122 are respectively communicated with the pot body 110 and the gas generator 130.

In this embodiment, one end of the gas delivery assembly 122 is in communication with the pot 110, and the other end of the gas delivery assembly 122 is in communication with the gas generator 130. So that the gas output from the gas generator 130 is introduced into the pot body 110 through the gas delivery assembly 122 to convert the liquid in the pot into bubble liquid. When cooking is carried out, the bubble liquid is utilized to react with the food in the pot, hydrolysis of fat, protein and the like of the food in the pot is promoted, the state of muscle fiber of the food is changed, dissolution of nutrient substances and salty and delicious substances in the food in the pot is promoted, the taste of the food is improved, and the cooking effect and efficiency are improved.

Further, the end of the gas transmission assembly 122 connected to the pan body 110 is located at the bottom of the pan body 110 to ensure that the gas can contact with the liquid in the pan body 110, which is beneficial to forming bubble liquid.

The gas transmission assembly 122 is detachably connected with the pot body 110, and the gas transmission assembly 122 is periodically detached and cleaned and sterilized. Avoid the ageing rotten and bacterial growing that gas transmission subassembly 122 contacts substances such as steam, greasy dirt for a long time and leads to, and then make bad peculiar smell get into the pot body 110 in, influence and eat the material taste, make the user possess better culinary art and experience.

Specifically, gas delivery assembly 122 includes: siphon subassembly, pressure feed subassembly, pumping module, wherein, above-mentioned gas transmission subassembly 122 can adopt stainless steel pipe or plastics material conveyer pipe, can also adopt the rubber tube, and this setting makes gas transmission subassembly 122 have certain flexible performance. And gas transmission component 122 can set up the check valve moreover, has injectd that the fluid can only flow to pot body 110 from gas generator 130, and can't make gas or gas-liquid mixture in the culinary art intracavity discharge to the external environment by gas transmission component 122 in, like this, not only can avoid the material pollution that produces when the gas in gas generator 130 is cooked, can also guarantee the culinary art gas tightness of cooking utensil 100, and then guarantee the culinary art effect of edible material and the cooking efficiency of cooking utensil 100.

Example 3:

as shown in fig. 1, according to an embodiment of the invention, comprising the features defined in any of the above embodiments, and further: the delivery device 120 also includes a reservoir 124 and an administration set 126.

Specifically, the gas generator 130 communicates with the gas generator 130, and the gas generator 130 can output gas to the reservoir 124. Both ends of the infusion set 126 are respectively communicated with the liquid storage tank 124 and the pot body 110.

In this embodiment, tank 124 is in communication with gas generator 130, one end of infusion set 126 is in communication with pan body 110, and the other end of infusion set 122 is in communication with tank 124. The gas generator 130 can output gas to the liquid storage tank 124 to change the characteristics of the liquid in the liquid storage tank 124, generate bubble liquid, and introduce the bubble liquid into the pot body 110 through the liquid delivery module 126. When cooking is carried out, the bubble liquid is utilized to react with the food materials in the pot, hydrolysis of fat, protein and the like of the food materials in the pot is promoted, the state of muscle fiber of the food materials is changed, dissolution of nutrient substances and salty and delicious substances in the food materials in the pot is promoted, the taste of the food materials is improved, and the cooking effect and efficiency are improved.

Of course, the fluid delivery assembly 126 may also direct fluid in the reservoir 124 into the pot 110 for conventional cooking when the gas generator 130 is not delivering gas to the reservoir 124.

Further, can be provided with heating element on the liquid reserve tank 124, the refrigeration subassembly, through gas generator 130 with gaseous release get into the liquid reserve tank 124 and generate bubble liquid after, the user can control the leaving water temperature by oneself, through infusion subassembly 126, with the bubble liquid leading-in pot of the required temperature of user, be favorable to shortening and eat the required time of material boiling, reduce the energy consumption of product, or lower the temperature to the internal edible material of pot, satisfy multiple culinary art demand, improve cooking utensil 100's intelligent level, reinforcing cooking utensil 100's practicality. In addition, the liquid storage tank 124 can be provided with a visual window, so that a user can conveniently check the water quantity change in the liquid storage tank 124 at any time.

Specifically, the infusion set 126 includes: siphon subassembly, pressure delivery subassembly, pumping module, wherein, above-mentioned infusion subassembly 126 can adopt stainless steel pipe or plastics material conveyer pipe, can also adopt the rubber tube, and this setting makes infusion subassembly 126 have certain flexible performance. And infusion set 126 is last to set up the check valve, has injectd that the fluid can only follow the liquid reserve tank 124 flow direction pot body, and can't make gas or the gas-liquid mixture in the culinary art intracavity discharge to the external environment by infusion set 126 in, like this, the material pollution that produces when not only can avoiding the liquid in the liquid reserve tank 124 to be cooked, can also guarantee cooking utensil 100's culinary art gas tightness, and then guarantee the culinary art effect of eating the material and cooking utensil 100's culinary art efficiency.

Example 4:

as shown in fig. 1 and 2, according to an embodiment of the present invention, there is provided a cooking appliance 100 including: pot 110, conveying device 120, gas generator 130 and heating device 140.

In detail, the gas generator 130 is in communication with the delivery device 120, and the gas generator 130 is configured to output gas. The heating device 140 is disposed at the bottom of the pot body 110 and is used for heating the pot body 110.

In this embodiment, by providing the heating device 140, the heating device 140 is utilized to supply heat to the pot body, so as to cook food materials in the pot body.

Specifically, the heating device 140 includes any one or a combination of the following: heating coil, heating plate, infrared heating member and electromagnetic heating member. For example, adopt infrared heating member to eat material and heat the culinary art in the pot body, compare the mode of ordinary heating tube heating, outer heating member has to transfer heat fast, and it is even to generate heat, and surfacing is convenient for advantages such as clearance.

Example 5:

according to an embodiment of the invention, including the features defined in any of the above embodiments, and further: the cooking appliance further comprises a spraying device.

In detail, the spraying device is communicated with the conveying device and the pot body, and the spraying device is used for spraying into the pot body.

In this embodiment, spray set adopts different water modes to lead into gas or bubble liquid in the pot, and the fluidic coverage area and the coverage angle that spray set erupted are favorable to bubble liquid or gas and the interior edible material of pot to fuse more fully and take effect, and then promote the culinary art effect.

Example 6:

as shown in fig. 3, according to an embodiment of the present invention, there is provided a cooking control method including:

step 202, responding to a cooking signal of the cooking appliance, and controlling a gas generator to output gas;

and step 204, controlling the conveying device to guide the gas or bubble liquid into the pot body.

In the embodiment, after the cooking signal is received, the gas generator is controlled to output gas to convert the liquid in the pot body or the liquid in the liquid storage box into bubble liquid, and then the bubble liquid is used for cooking. On one hand, hydrolysis of fat, protein and the like of the food materials in the pot can be promoted, the state of muscle fiber of the food materials is changed, the dissolution of nutrient substances in the food materials in the pot is promoted, the original taste of the food materials is better diffused, the taste of the food materials is improved, and the cooking effect is improved; on the other hand, when bubbles escape, the bubbles are broken to generate energy, cell membranes or cell walls of food materials can be damaged, and food material cell channels are opened, so that food material juice can smoothly flow out, dissolution of salty and delicious substances and the like in the food materials is promoted, the salinity of the soup is promoted, the salty and delicious taste of the soup in a pot is promoted while the using amount of seasonings is reduced, the coloring and softening of the food materials are facilitated, the cooking time is shortened, and the cooking efficiency is improved; in another aspect, the gas in the bubbles can supplement oxygen to the food material, thereby further improving the taste of the food material such as umami taste.

Example 7:

as shown in fig. 4, according to an embodiment of the present invention, there is provided a cooking control method including:

step 302, responding to a cooking signal of a cooking appliance, and controlling a gas generator to output gas;

step 304, controlling the conveying device to guide the gas or bubble liquid into the pot body;

and step 306, controlling the heating device to heat the pot body according to the heating parameters in the cooking instruction.

In this embodiment, the gas generator is controlled to output gas before the pan body is heated to convert the liquid required for cooking into a bubble liquid. Certainly, the gas generator can be controlled to work for multiple times in the cooking process, so that the content of bubble liquid in the pot body is supplemented, the pH value and the water molecule state of the liquid in the pot body are ensured, and the dissolution of nutrient substances and salty and delicious substances in food materials is increased.

Example 8:

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

step 402, responding to a cooking signal of a cooking appliance, and controlling a gas generator to output gas;

step 404, controlling a heating device to heat the pot body according to the heating parameters in the cooking instruction;

step 406, controlling the delivery device to introduce the gas or bubble liquid into the pan body.

In this embodiment, the gas generator is controlled to output gas after the pan body is heated to convert the liquid required for cooking into a bubble liquid. Thereby supplementing the content of bubble liquid in the pot body, ensuring the pH value and the water molecule state of the liquid in the pot body, and increasing the dissolution of nutrient substances and salty and delicious substances in food materials.

Example 9:

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

step 502, responding to a cooking signal of a cooking appliance, and controlling a gas generator to output gas;

step 504, controlling the conveying device to guide the gas or bubble liquid into the pot body;

step 506, timing the delayed cooking time of the cooking appliance;

step 508, judging whether the cooking delay time is greater than or equal to the time threshold, if so, entering step 510, and if not, entering step 506;

and 510, controlling the heating device to heat the pot body according to the heating parameters.

In this embodiment, under the condition that contains bubble liquid in the pot body, through the delay cooking of the interior edible material of timing pot for a long time, so that the edible material can soak in bubble liquid for a period of time after cooking, make liquid and bubble more abundant and edible material take effect, make the better divergence of the original flavor of edible material come out, improve the taste of edible material, promote the effect of culinary art, the bubble breaks the energy production when escaping moreover, can destroy edible material cell membrane or cell wall, make edible material juice can flow out smoothly, promote salt and fresh taste material etc. to dissolve out in the edible material, promote the soup salty degree.

Example 10:

as shown in fig. 1, a cooking appliance 100 is provided according to an embodiment of the present invention.

The main components include: a generating device (gas generator 130), a storage chamber (reservoir 124), a transfer device (infusion set 126), a heating device 140, an inner pot/container (pot 110).

The components have the functions that:

a generating device for storing gas/bottle and releasing gas to the storage chamber according to signal, wherein the gas is air, carbon dioxide, nitrogen and the like;

the storage chamber is used for storing water, and after the gas in the generating device is released and enters, the characteristics of the water are changed to generate bubble water;

the transmission device is used for conveying the bubble water in the storage chamber to the inner pot, and can complete the operation through siphoning, pressure conveying, a pump and the like.

Specifically, the food material is placed in the inner pot, the cooking procedure is started, the gas generating device is started to fill gas into liquid in the liquid storage tank, the gas is conveyed into the pot through the conveying device, and then the heating procedure is started to cook the food material.

Alternatively, as shown in FIG. 2, a gas delivery assembly 122 may be used in place of the reservoir and the fluid delivery assembly. Gas is directly injected into food materials and water before and during cooking, so that water quality change is improved, and cell rupture and substance dissolution are promoted.

In the embodiment, the gas is pressed into the liquid under high pressure, the pressure in the storage chamber is higher than the outside, the solute in the liquid is increased, the molecular state, the pH and the like of the liquid are changed, hydrolysis of fat, protein and the like in the food material can be promoted, the muscle fiber state of the food material is changed, the taste of the food material is improved, and the dissolution of amino acid in soup is improved. When bubbles in the liquid escape, the bubbles are broken to generate energy, which is beneficial to breaking the cell membranes of the food materials, promoting the dissolution of sodium ions and the like in the food materials and improving the degree of salty freshness of the food materials. In addition, bubble liquid is soaking after eating the material for a period of time and is cooking the effect better, mainly because in the soaking process, liquid and bubble are more abundant to take place the effect with eating the material, and the bubble breaks and helps opening and eat material cell passageway for the juice can flow out smoothly. During cooking, bubble liquid can be added into the pot, the pressure in the pot is continuously increased, the pH value and the molecular state in the liquid are changed, and the dissolution of nutrient substances and salty and delicious substances in the food materials is increased. And then promote the culinary art effect, bring better culinary art for the user and experience.

TABLE 1

	Common chicken soup (mg/L)	Bubble water chicken soup (mg/L)
			Aspartic acid	3.00	6.41
Glutamic acid	15.26	28.70
			Glycine	8.28	10.36
Alanine	105.67	128.75
			Methionine	5.87	11.43
Total umami amino acid	138.08	185.65

As shown in table 1, using the bubble liquid to cook chicken soup as an example, the effect is compared as follows: the delicate flavor amino acid in the bubble liquid chicken soup is improved by 34.5 percent, and a user can obviously perceive the flavor changes such as delicate flavor in the soup.

Example 11:

according to an embodiment of the third aspect of the present invention, there is provided a readable storage medium having stored thereon a program or instructions which, when executed by a processor, performs the cooking control method set forth in the second aspect. Therefore, the readable storage medium has all the advantages of the cooking control method proposed by the second aspect, and will not be described herein again.

In the description herein, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance unless explicitly stated or limited otherwise; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood according to specific situations by those of ordinary skill in the art.

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

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

Claims

1. A cooking appliance, comprising:

a pan body;

the conveying device is communicated with the pot body;

and the gas generator is communicated with the conveying device and is used for outputting gas.

2. The cooking appliance of claim 1, wherein the conveyor comprises:

and two ends of the gas transmission component are respectively communicated with the pot body and the gas generator.

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

the liquid storage tank is communicated with the gas generator, and the gas generator can output gas to the liquid storage tank;

and the two ends of the infusion component are respectively communicated with the liquid storage tank and the pot body.

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

the gas comprises any one or a combination of: air, carbon dioxide, nitrogen, oxygen.

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

the heating device is used for heating the pot body.

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

and the spraying device is communicated with the conveying device and the pot body and is used for spraying water into the pot body.

7. A cooking control method applied to the cooking appliance of any one of claims 1 to 6, comprising:

controlling the gas generator to output gas in response to a cooking instruction of the cooking appliance;

and controlling the conveying device to guide the gas or bubble liquid into the pot body.

8. The cooking control method of claim 7, wherein the controlling the delivery device to introduce the gas or the bubble liquid into the pan before or after the introducing the gas or the bubble liquid into the pan further comprises:

and controlling the heating device to heat the pot body according to the heating parameters in the cooking instruction.

9. The cooking control method according to claim 8, wherein the controlling the heating device to heat the pan body according to the heating parameter in the cooking instruction specifically comprises:

timing a delayed cooking time of the cooking appliance;

and controlling the heating device to heat the pot body according to the heating parameters based on the delayed cooking time is greater than or equal to the time threshold.

10. A readable storage medium storing thereon a program or instructions which, when executed by a processor, performs a cooking control method according to any one of claims 7 to 9.