CN114587135A - Cooking appliance, cooking control method and readable storage medium - Google Patents

Cooking appliance, cooking control method and readable storage medium Download PDF

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Publication number
CN114587135A
CN114587135A CN202011417080.2A CN202011417080A CN114587135A CN 114587135 A CN114587135 A CN 114587135A CN 202011417080 A CN202011417080 A CN 202011417080A CN 114587135 A CN114587135 A CN 114587135A
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China
Prior art keywords
liquid
cooking
pot body
electrode
food
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Granted
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CN202011417080.2A
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Chinese (zh)
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CN114587135B (en
Inventor
张龙
李晶
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • C—CHEMISTRY; METALLURGY
    • C25—ELECTROLYTIC OR ELECTROPHORETIC PROCESSES; APPARATUS THEREFOR
    • C25B—ELECTROLYTIC OR ELECTROPHORETIC PROCESSES FOR THE PRODUCTION OF COMPOUNDS OR NON-METALS; APPARATUS THEREFOR
    • C25B9/00—Cells or assemblies of cells; Constructional parts of cells; Assemblies of constructional parts, e.g. electrode-diaphragm assemblies; Process-related cell features
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E60/00—Enabling technologies; Technologies with a potential or indirect contribution to GHG emissions mitigation
    • Y02E60/30—Hydrogen technology
    • Y02E60/36—Hydrogen production from non-carbon containing sources, e.g. by water electrolysis

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Electrochemistry (AREA)
  • Materials Engineering (AREA)
  • Metallurgy (AREA)
  • Organic Chemistry (AREA)
  • Cookers (AREA)

Abstract

The invention provides a cooking appliance, a cooking control method and a readable storage medium. Wherein, cooking utensil includes: a pan body; and the electrolysis device is connected with the pot body and is used for electrolyzing liquid required by cooking. Thereby can be with liquid electrolysis through electrolytic device, produce acidic liquid and alkaline liquid, utilize the internal acidic liquid and/or alkaline liquid of pot to cook, realize the regulation of liquid pH value, and then increase protein molecule solubility, promote the hydrolysis of edible material fat, protein etc., change edible material muscle fibre state, and then improve edible material taste, and can select the liquid of different pH according to the edible material of difference and cook, be favorable to arousing the delicate flavour material of edible material itself, reinforcing edible material amino acid etc. nutrient substance's dissolving out, the full-bodied degree of better promotion soup, make the food after the culinary art more delicious, and can reduce the use of external seasoning, ensure food safety and health.

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
In the cooking process, seasoning such as monosodium glutamate and chicken essence is usually added to improve the freshness of food materials, but the main components of the external seasoning are sodium glutamate, yeast extract and the like, which are not good for human health. In addition, unpleasant smells such as fishy smell and mutton smell of the food materials, for example, mutton smell and fish smell affect the taste of the soup, so that the delicate flavor can be covered, and the taste experience is affected.
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; and the electrolysis device is connected with the pot body and is used for electrolyzing liquid required by cooking.
The invention provides a cooking appliance, which comprises a pot body and an electrolysis device. The electrolysis device is connected with the pot body, the liquid can be electrolyzed through the electrolysis device to generate acidic liquid and alkaline liquid, and the acidic liquid and/or the alkaline liquid in the pot body are utilized to cook, so that the adjustment of the pH value of the liquid is realized. On one hand, the electrolyte in the electrolyzed liquid can break disulfide bonds and polypeptide chains in protein molecules of the food materials, so that the mass of the protein molecules is reduced, the solubility of the protein molecules is increased, the hydrolysis of fat, protein and the like of the food materials is promoted, the state of muscle fibers of the food materials is changed, and the taste of the food materials is improved; on the other hand, the liquid with different pH values can be selected for cooking according to different food materials, so that the delicate flavor substances of the food materials are stimulated, the dissolution of nutrient substances such as amino acids in the food materials is enhanced, the fullness of the soup is better improved, the cooked food is more delicious, the use of external seasonings is reduced, and the safety and the health of the food are ensured.
Specifically, the electrolysis device is provided with a heavy metal filtering device. Heavy metals in the liquid are cations, such as zinc ions, lead ions, mercury ions and the like, and the heavy metal ions are concentrated in the alkaline liquid, and the heavy metal ions are partially concentrated in the alkaline liquid after electrolysis, so that the risk of water quality safety is increased. Through the heavy metal filtering device, heavy metals in the liquid can be efficiently filtered, the edible safety of a user is guaranteed, and the using satisfaction of the user is improved.
The pH of the liquid is adjusted by controlling the operating voltage and the time period of the electrolysis device.
Further, the cooking appliance may be a pressure cooker, an electric cooker, or the like.
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 cooking appliance further includes: a reservoir connected to an electrolysis device configured to electrolyze liquid within the reservoir; and the conveying device is connected with the liquid storage device and the pot body and is configured to guide the liquid in the liquid storage device into the pot body.
In the technical scheme, the cooking appliance further comprises a liquid storage device and a conveying device, wherein the electrolysis device is connected with the liquid storage device, and the liquid in the liquid storage device is electrolyzed into acidic liquid and alkaline liquid through the electrolysis device and then separated. One end of the conveying device is connected with the liquid storage device, the other end of the conveying device is connected with the pot body, and the acidic liquid and/or the alkaline liquid are conveyed into the pot body according to the requirement of the food to be cooked. When the food is cooked, the electrolyzed liquid is utilized to excite the delicate flavor substances of the food, simultaneously destroy food tissues, cells and the like, promote the dissolution and hydrolysis of protein, improve the salty and fresh taste of the food and the mouthfeel of the food, improve the cooking effect of the food, and consider the food quality and the pursuit of a user for healthy diet.
Further, can be provided with on the stock solution device with heating member, refrigeration spare, after with liquid electrolysis through electrolytic device, the user can control leaving water temperature by oneself, it is internal with the leading-in pot of electrolyte (acid liquid and/or alkaline liquid) of user's required temperature through conveyor, be favorable to shortening the required time of edible material boiling, reduce the energy consumption of product, or lower the temperature to the edible material in the pot, satisfy multiple culinary art demand, improve cooking utensil's intelligent level, reinforcing cooking utensil's practicality. In addition, the liquid storage device can be provided with a visual window, so that a user can conveniently check the water quantity change in the liquid storage device at any time.
Specifically, conveyor sets up to hollow tubular structure and has water guide assembly and flexible subassembly, and flexible subassembly sets up in the below of water guide assembly to the external diameter of flexible subassembly is less than the internal diameter of water guide assembly, makes when need not discharge electrolyte, can contract the inside of flexible subassembly to the water guide assembly, ensures that the flexible subassembly that stretches out can not influence the normal work of other parts in the cooking utensil. When electrolyte is discharged to needs, extend to pot body bottom along pot body inner wall with flexible subassembly again, guaranteed can not lead to the interior hot water of pot body to spatter all around when outflow electrolyte, make electrolyte and edible material fully contact simultaneously, bring better culinary art to experience for the user.
In any of the above technical solutions, further, the electrolysis apparatus further includes: the electrolytic tank is at least partially positioned in the pot body or the liquid storage device; the anode electrode is arranged in the electrolytic tank and is configured to electrolyze liquid in the pot body or the liquid storage device to form acidic liquid; and the cathode electrode is arranged in the electrolytic tank and is configured to electrolyze liquid in the pot body or the liquid storage device to form alkaline liquid.
In this solution, the electrolysis apparatus comprises an electrolysis cell, and an anode electrode installed in the electrolysis cellAnd a cathode electrode. Wherein, when the electrolyzer is electrified, the two electrodes form an anode electrode and a cathode electrode respectively. Specifically, the positive electrode is capable of attracting anions in the liquid, so that H-containing gas is generated in the vicinity of the positive electrode+An ionic acidic liquid. Leading-in to the pot body with acidic liquid, because acidic ionic liquid has the oxidability, can kill the internal edible material of pot and microorganism, bacterium in the culinary art liquid, have good bactericidal effect, restrain the bacterial growing effectively, and then make the food nutrition after the culinary art healthy, ensure that the user can cook more hygienically. The cathode electrode can attract positive ions in the liquid, so that OH-containing substances are generated near the cathode-An ionic alkaline liquid. The alkaline liquid is introduced into the pot body, so that the acidic substances of the food materials can be neutralized, the delicate flavor of the food materials can be stimulated, and the acid corrosion resistance of the food materials can be improved. In addition, the hydrolysis of fat, protein and the like can be promoted through the pH change of the liquid in the pot body, the state of the muscle fiber of the food material is changed, the dissolution of nutrient substances in the food material is enhanced, the taste of the food material is improved, the coloring of the food material is facilitated, the consumption of external seasonings is reduced, and the absorption of nutrient substances in the food material by a user is promoted.
Specifically, the anode electrode and the cathode electrode are detachable components, and can be directly detached for replacement when needed.
Further, the electrolytic cell can be arranged in the pot body so as to directly electrolyze liquid in the pot body through the positive and negative electrodes. The electrolytic tank can also be arranged in the liquid storage device, and the liquid in the liquid storage device is electrolyzed into the acidic liquid and the alkaline liquid by the electrolytic device. And according to the required acidity and alkalinity of the food to be cooked in the pot body, the electrolyzed acidic liquid and/or alkaline liquid in the liquid storage device is introduced into the pot body, so that the electrolyzed acidic liquid and/or alkaline liquid fully act with the food in the pot body, hydrolysis of fat, protein and the like of the food in the pot body is promoted, the taste of the food is improved, and the cooking effect is improved.
In any of the above technical solutions, further, the electrolysis apparatus further includes: the separating piece is arranged in the electrolytic cell and divides the electrolytic cell into an anode chamber and a cathode chamber, the anode electrode is positioned in the anode chamber, and the cathode electrode is positioned in the cathode chamber.
In the technical scheme, the separating part is arranged in the electrolytic cell, the separating part can divide the electrolytic cell into an anode chamber and a cathode chamber, the anode electrode is arranged in the anode chamber, the cathode electrode is arranged on the cathode electrode, and after the electrode is generated in the electrolytic cell, acidic liquid is formed in the anode chamber and alkaline liquid is formed in the cathode chamber. Thereby through the separator various ions of separation effectively, realize the isolation of cationic liquid (acid liquid) and anionic liquid (alkaline liquid) to in eating the material demand according to the pot body, respectively with acid liquid and/or alkaline liquid leading-in pot internal, promote the salty and fresh taste of eating the material and the taste of eating the material, and then promote the culinary art effect of eating the material, improve the satisfaction of user's use.
Specifically, the separator includes an ion exchange membrane, and the ion exchange membrane may be made of a non-toxic material having excellent hydrophilicity and corrosion resistance, such as a PET (polyethylene terephthalate) non-woven fabric, a PE (polyethylene) membrane, or the like.
In any of the above technical solutions, further, the conveying device further includes: the two ends of the first conveying piece are respectively communicated with the anode chamber and the pot body; the two ends of the second conveying piece are respectively communicated with the cathode chamber and the pot body; and the valve assembly is arranged on the first conveying piece and the second conveying piece and is used for opening or closing the first conveying piece and opening or closing the second conveying piece.
In this solution, the conveying device is provided with a first conveying member, a second conveying member and a valve assembly. One end of the first conveying piece is communicated with the anode chamber, and the other end of the first conveying piece is communicated with the pot body and used for guiding the acidic liquid in the anode chamber into the pot body. One end of the second conveying member is communicated with the cathode chamber, and the other end of the second conveying member is communicated with the pot body and used for guiding alkaline liquid in the cathode chamber into the pot body. Thereby when cooking, through acid liquid and/or alkaline liquid change the acid-base nature of the interior edible material of pot place environment, promote hydrolysis such as fat and protein of the interior edible material of pot, change edible material muscle fiber state simultaneously, be favorable to the food after the culinary art outstanding delicious, be rich in nutrition, promote the effect of culinary art.
Further, valve module sets up on first transport and second transport, through opening or closing of control first transport to and opening or closing of second transport, changes conveyor's drainage state, makes first transport, second transport can derive acid liquid and alkaline liquid respectively, so that adjust the pH value of the liquid in the pot body, and then guarantee that the food is outstanding delicious, nutrient after the culinary art, promote the effect of culinary art.
Specifically, the valve component can be a three-way valve, two inlets of the three-way valve are respectively connected with the first conveying piece and the second conveying piece, and an outlet of the three-way valve is communicated with the pot body; the valve assembly can also be at least two switching valves, and one switching valve is arranged on each of the first conveying member and the second conveying member so as to control the opening or closing of the first conveying member and the second conveying member through the switching valves.
In addition, the first conveying member or the second conveying member includes: the siphon component, the pressure delivery component and the pumping component, wherein the delivery part can adopt a stainless steel tube or a plastic delivery pipe; the rubber tube can be adopted, and the gas transmission assembly has certain telescopic performance due to the arrangement. And can set up the check valve on the gas transmission subassembly, inject the fluid and can only follow the stock solution device flow direction pot body, and can't make gas or gas-liquid mixture in the pot body by carrying in the piece arranges the external environment, like this, the material pollution that produces when not only can avoiding the liquid in the stock solution device to be cooked, the culinary art gas tightness that can also guarantee cooking utensil, 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 anode electrode or the cathode electrode is an inert electrode; the inert electrode comprises any one or a combination of the following: graphite electrode, platinum electrode, gold electrode, silver electrode.
In the technical scheme, at least one inert material of the graphite electrode, the platinum electrode, the gold electrode and the silver electrode is used as the electrode, and the inert material is not easy to react with the electrolyte due to the stability of the inert material, so that liquid pollution can be avoided, and the food cooking sanitation can be ensured. And the inert material has good oxidation resistance, is not easy to generate an oxide film, and further prolongs the service life of the electrolysis device.
In any of the above technical solutions, further, the pH value range of the electrolyzed acidic liquid is 3 to 6; the pH value of the alkaline liquid after electrolysis ranges from 7 to 10.
In this technical scheme, it is internal with the leading-in pot of the acid liquid that pH value scope is 3 to 6, can kill the internal edible material of pot and the microorganism, the bacterium in the culinary art liquid, have good bactericidal effect, restrain bacterial growing effectively, and then make the food nutrition after the culinary art healthy. The alkaline liquid with the pH value ranging from 7 to 10 is introduced into the pot body, so that the acidic substances of the food materials can be neutralized, the taste of the food materials can be stimulated to overflow, the acid corrosion resistance of the food materials can be improved, the pH value balance in the user body can be improved, and the absorption of the human body to nutrient substances can be facilitated.
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, cooking utensil still sets up heating device, utilizes 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.
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 liquid into the pot body.
In this technical scheme, spray set adopts different water modes to lead to the pot internally with the liquid in the stock solution device, and the fluidic coverage area and the cover angle that increase spray set erupted are favorable to acid liquid and/or alkaline liquid and the interior 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 in a shower head mode and a straight water mode, so that the impact force of the acidic liquid and/or the alkaline liquid is controlled, the acidic liquid and/or the alkaline liquid is soft and fine in water outlet, the situation that soup in a pot splashes due to strong impact force is avoided, meanwhile, the acidic liquid and/or the alkaline liquid is fully contacted 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: and controlling the electrolysis device to work in response to a cooking signal of the cooking appliance so as to electrolyze liquid required for cooking.
According to the cooking control method provided by the invention, after a cooking instruction of a user is received, the electrolytic device is controlled to work to generate the acidic liquid and the alkaline liquid, the acidic liquid and the alkaline liquid are introduced into the pot body through the conveying device, and the acidic liquid and/or the alkaline liquid in the pot body are/is used for cooking, so that the adjustment of the pH value of the liquid is realized. On one hand, the electrolyte in the electrolyzed liquid can break disulfide bonds and polypeptide chains in protein molecules, so that the mass of the protein molecules is reduced, the solubility of the protein molecules is increased, the hydrolysis of fat, protein and the like of food materials is promoted, the state of muscle fibers of the food materials is changed, and the taste of the food materials is improved; on the other hand, the liquid with different pH values can be selected for cooking according to different food materials, so that the delicate flavor of the food materials can be stimulated, the dissolution of nutrient substances such as amino acid in the food materials can be enhanced, the fullness of the soup can be better improved, the cooked food can be more delicious, the use of external seasonings can be reduced, and the safety and the health of the food can be ensured.
In the above technical solution, further, the cooking control method further includes: determining the pH value of liquid required for cooking according to the cooking mode in the cooking signal; and controlling the action of a valve assembly of the conveying device according to the pH value.
In the technical scheme, the pH value of the liquid required for cooking is judged according to the cooking mode in the detected cooking signal, the valve assembly action of the conveying device is controlled according to the pH value, the acidic liquid and/or the alkaline liquid are/is led out, the pH value of the liquid in the pot body is changed, hydrolysis of food fat, protein and the like is promoted, the state of the muscle fiber of the food is changed, the taste of the food is improved, the solubility of the food is enhanced, the freshness, the nutritional ingredients, the color and the like of the cooking food are effectively guaranteed, meanwhile, the original taste of the food is enabled to be more dispersed, and the use of external seasonings is reduced.
In any of the above technical solutions, further, the cooking mode includes: cooking soup, cooking rice, cooking tea, stewing meat, cooking soybean milk, and scalding noodles.
In the technical scheme, for different cooking modes such as soup cooking, rice cooking, tea cooking, meat stewing, soybean milk cooking, noodle scalding and the like, according to different cooking modes, acid liquid or alkaline liquid corresponding to the cooking modes is introduced into the pot body, so that the liquid in the pot body is matched with the food materials to be cooked. The good quality and taste of the cooked food are effectively guaranteed, the use experience of a user is improved, and the use satisfaction of the user is improved.
For example, the surface of rice cooked by ordinary water is slightly yellowish, and the glossiness and the taste of the rice can be improved by using alkaline water; the soybean milk has beany flavor, and the bad flavor can be reduced by using alkaline water; the noodles are boiled with the acidic water, and the cooked noodles and steamed bread are more delicious; alkaline water can prevent tannic acid in the tea from dissolving out, reduce astringent taste and improve the color of the tea; for cooking meat soup, the alkaline water can be used for better improving the fullness of soup and the taste of food materials.
Drawings
In order to more clearly illustrate the embodiments or technical solutions of the present invention, the drawings used in the embodiments or technical solutions of 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 schematic structural view illustrating a cooking appliance according to an embodiment of the present invention;
fig. 2 is a schematic structural view illustrating a cooking appliance according to a further embodiment of the present invention;
FIG. 3 is a schematic view showing the construction of an electrolysis apparatus according to still another embodiment of the present invention;
FIG. 4 is a flow chart illustrating a cooking control method according to an embodiment of the present invention;
fig. 5 is a flowchart illustrating a cooking control method according to still another embodiment of the present invention;
fig. 6 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;
FIG. 7 shows a schematic liquid solubility diagram of one embodiment of the present invention.
The reference numbers illustrate:
100 cooking utensil, 110 pan body, 120 liquid storage device, 130 conveying device, 132 first conveying element, 134 second conveying element, 140 heating device, 150 electrolysis device, 152 electrolysis bath, 154 separation element, 156 anode electrode and 158 cathode electrode.
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 7.
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: a pot body 110 and an electrolysis device 150.
In this embodiment, electrolysis device 150 is coupled to pan body 110, and the liquid can be electrolyzed by electrolysis device 150 to produce an acidic liquid and an alkaline liquid. The acidic liquid and/or the alkaline liquid in the pot body 110 are used for cooking, so that the pH value of the liquid is adjusted. On one hand, the electrolyte in the electrolyzed liquid can break disulfide bonds and polypeptide chains in protein molecules, so that the mass of the protein molecules is reduced, the solubility of the protein molecules is increased, the hydrolysis of fat, protein and the like of food materials is promoted, the state of muscle fibers of the food materials is changed, and the taste of the food materials is improved; on the other hand, the liquid with different pH values can be selected for cooking according to different food materials, so that the delicate flavor of the food materials can be stimulated, the dissolution of nutrient substances such as amino acid in the food materials can be enhanced, the fullness of the soup can be better improved, the cooked food can be more delicious, the use of external seasonings can be reduced, and the safety and the health of the food can be ensured.
Further, the pot body 110 includes a cover body and an inner pot, and the electrolysis device 150 may be installed at the bottom of the inner pot or connected with the cover body to be suspended in the inner pot.
In particular, the electrolysis device 150 may be provided with means for filtering out heavy metals. Heavy metal in the liquid is cation, such as zinc ion, lead ion, mercury ion and the like, and the heavy metal ions can be concentrated in the alkaline liquid, and the heavy metal ions are partially concentrated into the alkaline liquid after electrolysis, so that the risk of water quality safety is increased. Through the heavy metal filtering device, heavy metals in the liquid can be efficiently filtered, the edible safety of a user is guaranteed, and the using satisfaction of the user is improved.
The pH of the liquid is adjusted by controlling the operating voltage and the time period of the electrolysis device 150.
Further, the pH of the acidic liquid ranges from 3 to 6; the pH of the alkaline liquid ranges from 7 to 10. The acidic liquid with the pH value ranging from 3 to 6 is introduced into the pot body 110, so that microorganisms and bacteria in food materials in the pot body 110 and cooking liquid can be killed, a good sterilization effect is achieved, the bacteria breeding is effectively inhibited, and the cooked food is nutritious and healthy. The alkaline liquid with the pH value ranging from 7 to 10 is introduced into the pot body 110, so that the acidic substances of the food materials can be neutralized, the delicate flavor of the food materials can be stimulated, the acid corrosion resistance of the food materials can be improved, the pH value balance in the body of a user can be improved, and the absorption of the human body to nutrient substances can be facilitated.
In detail, the cooking appliance 100 may be a pressure cooker, an electric cooker, or the like.
Example 2:
as shown in fig. 1, according to an embodiment of the present invention, there is provided a cooking appliance 100 including: pot 110, electrolyzer 150, reservoir 120 and delivery device 130.
In detail, the electrolysis device 150 is connected to the liquid storage device 120, and the electrolysis device 150 is used for electrolyzing the liquid in the liquid storage device 120 to generate the acidic liquid and the alkaline liquid. One end of the delivery device 130 is connected to the liquid storage device 120, and the other end is connected to the pot body 110, so as to guide the liquid in the liquid storage device 120 into the pot body 110.
In this embodiment, the liquid in the liquid storage device 120 is electrolyzed into the acidic liquid and the alkaline liquid by the electrolysis device 150 and separated, and the acidic liquid and/or the alkaline liquid is delivered into the pot body 110 according to the requirement of the food to be cooked. When the food is cooked, the electrolyzed liquid is utilized to excite the delicate flavor of the food, simultaneously destroy food tissues, cells and the like, promote protein dissolution and hydrolysis, improve the salty and fresh taste of the food and the mouthfeel of the food, improve the cooking effect of the food, and consider the food quality and the pursuit of a user on healthy diet.
Further, can be provided with on the stock solution device 120 with the heating member, the refrigeration piece, after electrolyzing liquid through electrolytic device 150, the user can control leaving water temperature by oneself, through conveyor 130 with the leading-in pot body 110 of electrolyte (acid liquid and/or alkaline liquid) of the required temperature of user, be favorable to shortening the required time of eating the material boiling, reduce the energy consumption of product, or lower the temperature to the edible material in the pot body 110, satisfy multiple culinary art demand, improve cooking utensil 100's intelligent level, reinforcing cooking utensil 100's practicality. In addition, the liquid storage device 120 can be provided with a visual window, which is convenient for a user to check the water amount change in the liquid storage device 120 at any time.
Specifically, conveyor 130 sets up to hollow tubular structure and has water guide assembly and flexible subassembly, and flexible subassembly sets up in the below of water guide assembly to the external diameter of flexible subassembly is less than the internal diameter of water guide assembly, makes when need not discharge electrolyte, can contract the inside of flexible subassembly to water guide assembly, ensures that the flexible subassembly that stretches out can not influence the normal work of other parts in cooking utensil 100. When needs discharge electrolyte, extend to pot body 110 bottom along pot body 110 inner wall with flexible subassembly again, guaranteed can not lead to the hot water juice in the pot body 110 to spatter when flowing out electrolyte, make electrolyte and edible material fully contact simultaneously, bring better culinary art to experience for the user.
In addition, in order to avoid the acid liquid and the alkaline liquid after electrolysis from being mixed again, a separating member may be provided in the storage device to separate the acid liquid and the alkaline liquid.
Example 3:
as shown in fig. 1 to 3, according to an embodiment of the present invention, including the features defined in any of the embodiments above, and further: the electrolysis device 150 includes an electrolysis cell 152, an anode electrode 156, and a cathode electrode 158.
In detail, the electrolytic bath 152 is at least partially located within the pot 110 or the liquid storage device 120. The anode 156 is disposed in the electrolytic tank 152 for electrolyzing the liquid in the pot 110 or the liquid storage device 120 to form an acidic liquid. The cathode 158 is disposed in the electrolytic tank 152 for electrolyzing the liquid in the pot 110 or the liquid storage device 120 to form alkaline liquid.
In this embodiment, the electrolysis apparatus 150 includes an electrolysis cell 152, and an anode electrode 156 and a cathode electrode 158 installed in the electrolysis cell 152. Wherein, when the electrolysis device 150 is energized, the two electrodes form an anode electrode 156 and a cathode electrode 158, respectively. Specifically, the anode 156 is capable of attracting anions in the liquid, so that H-containing radicals are generated near the anode 156+An ionic acidic liquid. Leading-in to the pot body 110 with acidic liquid in, because acidic ionic liquid has the oxidability, can kill in the pot body 110 edible material and the culinary art liquid microorganism, bacterium, have good bactericidal effect, restrain the bacterium effectively and breed, and then make the food nutrition after the culinary art healthy for the user can cook more hygienically. The cathode 158 can attract cations in the liquid, so that OH-containing radicals are generated near the cathode-Ionic alkaline liquid. The alkaline liquid is introduced into the pot body 110, so that the acidic substances of the food materials can be neutralized, the delicate flavor of the food materials can be stimulated, and the acid corrosion resistance of the food materials can be improved. In addition, the pH change of the liquid in the pot body 110 can promote water such as fat, protein and the likeThe state of the muscle fiber of the food material is changed, the dissolution of nutrient substances in the food material is enhanced, the taste of the food material is improved, the food material is convenient to color, the consumption of external seasonings is reduced, and the absorption of nutrient substances in the food material by a user is promoted.
Specifically, the anode electrode 156 and the cathode electrode 158 are removable components that can be removed directly for replacement when needed.
Further, as shown in FIG. 2, an electrolysis tank 152 may be disposed in the pot body 110 to directly electrolyze the liquid in the pot body 110 through the cathode and the anode 156. As shown in fig. 1, an electrolytic bath 152 may also be disposed in the liquid storage device 120, and the liquid in the liquid storage device 120 may be electrolyzed into an acidic liquid and an alkaline liquid by the electrolysis device 150. And according to the acidity and alkalinity needed by the food to be cooked in the pot body 110, the electrolyzed acidic liquid and/or alkaline liquid in the liquid storage device 120 is introduced into the pot body 110, so as to fully react with the food in the pot body 110, promote hydrolysis of fat, protein and the like of the food in the pot body 110, improve the taste of the food, and improve the cooking effect.
Wherein the anode 156 or cathode 158 electrode is an inert electrode; the inert electrode comprises any one or a combination of the following: graphite electrode, platinum electrode, gold electrode, silver electrode. Due to the stability of the inert material, the inert material is not easy to react with the electrolyte, so that liquid pollution can be avoided, and the healthy cooking of food materials is guaranteed. And has good oxidation resistance, is not easy to generate an oxide film, and prolongs the service life of the electrolytic device 150.
Example 4:
as shown in fig. 3, according to an embodiment of the invention, comprising the features defined in any of the above embodiments, and further: electrolyzer 150 also includes separator 154.
In detail, the separator 154 is provided in the electrolytic bath 152, the separator 154 can partition the electrolytic bath 152 into an anode chamber and a cathode chamber, the anode electrode 156 is located in the anode chamber, and the cathode electrode 158 is located in the cathode chamber.
In this embodiment, a separator 154 is disposed within the electrolytic cell 152, the separator 154 being capable of dividing the electrolytic cell 152 into an anode chamber and a cathode chamber, an anode electrode 156 disposed within the anode chamber, and a cathode electrode 158 disposed on the cathode electrode 158. After the electrodes are generated inside the electrolytic cell 152, an acidic liquid is formed in the anode chamber and an alkaline liquid is formed in the cathode chamber. Thereby through separator 154 various ions of separation effectively, realize the isolation of cationic liquid (acid liquid) and anionic liquid (alkaline liquid) to in according to the interior edible material demand of pot, respectively with the leading-in pot of acid liquid and/or alkaline liquid, promote the salty and fresh taste of edible material and the taste of edible material, promote the culinary art effect of edible material, improve the satisfaction that the user used.
Specifically, the separator 154 includes an ion exchange membrane, and a material having no toxicity and excellent hydrophilicity and corrosion resistance, such as PET (polyethylene terephthalate) nonwoven fabric, PE (polyethylene) membrane, or the like, may be used as the ion exchange membrane.
Example 5:
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 conveying device 130 further includes: first conveyance member 132, second conveyance member 134, and a valve assembly (not shown).
In detail, one end of the first conveying member 132 is communicated with the anode chamber, and the other end of the first conveying member 132 is communicated with the pot body 110, for introducing the acidic liquid in the anode chamber into the pot body 110. One end of the second transfer member 134 is communicated with the cathode chamber, and the other end of the second transfer member 134 is communicated with the pot body 110, for introducing the alkaline liquid in the cathode chamber into the pot body 110. Valve assemblies are disposed on the first conveying member 132 and the second conveying member 134, and the valve assemblies are used for opening or closing the first conveying member 132 and opening or closing the second conveying member 134.
In this embodiment, when cooking, the acidity and alkalinity of the environment in which the food materials in the pot body 110 are located is changed through the acidic liquid and/or the alkaline liquid, hydrolysis of fat, protein and the like of the food materials in the pot body 110 is promoted, and meanwhile, the state of the muscle fiber of the food materials is changed, so that the cooked food is more excellent and delicious, rich in nutrition and capable of improving the cooking effect.
Further, the valve assembly is disposed on the first conveying member 132 and the second conveying member 134, and the drainage state of the conveying device 130 is changed by controlling the opening or closing of the first conveying member 132 and the opening or closing of the second conveying member 134, so that the acidic liquid and the alkaline liquid can be respectively guided out by the first conveying member 132 and the second conveying member 134, so as to adjust the pH value of the liquid in the pot body 110, thereby ensuring that the cooked food is more delicious and nutritious, and improving the cooking effect.
Specifically, the valve assembly may be a three-way valve, two inlets of the three-way valve are respectively connected to the first conveying member 132 and the second conveying member 134, and an outlet of the three-way valve is communicated with the pot 110; the valve assembly may also be at least two switching valves, and one switching valve is disposed on each of the first conveying member 132 and the second conveying member 134 to control the opening or closing of the first conveying member 132 and the second conveying member 134 through the switching valves.
In addition, the first conveying member 132 or the second conveying member 134 includes: siphon subassembly, pressure feed subassembly, pumping module, wherein, above-mentioned transport 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 stock solution device 120 flow to pot body 110, and can't make gas or gas-liquid mixture in the pot body 110 discharge to the external environment by the conveying piece in, like this, not only can avoid the material pollution that produces when the liquid in the stock solution device 120 is cooked, can also guarantee cooking utensil 100's culinary art gas tightness, and then guarantee the culinary art effect of edible material and cooking utensil 100's culinary art efficiency.
Example 6:
as shown in fig. 1 and 2, according to an embodiment of the invention, comprising the features defined in any of the above embodiments, and further: cooking appliance 100 further includes a heating device 140 and a spraying device (not shown).
In detail, the heating device 140 supplies heat to the pot body 110 to cook food materials in the pot body 110. The two ends of the spraying device are communicated with the conveying device 130 and the pot body 110, and the spraying device is used for spraying liquid into the pot body 110.
In this embodiment, the heating device 140 includes any one or combination of the following: heating coil, heating plate, infrared heating member and electromagnetic heating member. The spraying device adopts different water outlet modes to guide the liquid in the liquid storage device 120 into the pot body 110, the coverage area and the coverage angle of the fluid sprayed by the spraying device are increased, more sufficient fusion and action of the acidic liquid and/or the alkaline liquid and the food in the pot body 110 are facilitated, and the cooking effect is further improved.
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 in a shower head mode and a straight water mode, so that the impact force of the acidic liquid and/or the alkaline liquid is controlled and controlled, the acidic liquid and/or the alkaline liquid is soft and fine in water outlet, the situation that soup in a pot splashes due to strong impact force is avoided, meanwhile, the acidic liquid and/or the alkaline liquid is fully contacted with food materials, and better cooking experience is brought to users.
Example 7:
as shown in fig. 4, according to an embodiment of a second aspect of the present invention, there is provided a cooking control method including:
and 202, responding to a cooking signal of the cooking appliance, and controlling the electrolysis device to work.
In the embodiment, after a cooking instruction of a user is received, the electrolytic device is controlled to work to generate the acidic liquid and the alkaline liquid, the acidic liquid and the alkaline liquid are introduced into the pot body through the conveying device, and the acidic liquid and/or the alkaline liquid in the pot body are used for cooking to realize the adjustment of the acidity and alkalinity (pH value) of the liquid. On one hand, the electrolyte in the electrolyzed liquid can break disulfide bonds and polypeptide chains in protein molecules of the food materials, so that the mass of the protein molecules is reduced, the solubility of the protein molecules is increased, the hydrolysis of fat, protein and the like of the food materials is promoted, the state of muscle fibers of the food materials is changed, and the taste of the food materials is improved; on the other hand, the liquid with different pH values can be selected for cooking according to different food materials, so that the delicate flavor of the food materials can be stimulated, the dissolution of nutrient substances such as amino acid in the food materials can be enhanced, the fullness of the soup can be better improved, the cooked food can be more delicious, the use of external seasonings can be reduced, and the safety and the health of the food can be ensured.
Example 8:
as shown in fig. 5, according to an embodiment of the present invention, there is provided a cooking control method including:
step 302, responding to a cooking signal of the cooking appliance, and controlling an electrolysis device to work;
step 304, determining the pH value of liquid required for cooking according to the cooking mode in the cooking signal;
and step 306, controlling the valve assembly of the conveying device to act according to the pH value.
In the embodiment, the pH value of the liquid required for cooking is judged according to the cooking mode in the detected cooking signal, and the valve assembly action of the conveying device is controlled according to the pH value so as to derive the acidic liquid and/or the alkaline liquid, so that the pH value of the liquid in the pot body is changed, the hydrolysis of fat, protein and the like of the food material is further promoted, the state of muscle fiber of the food material is changed, the taste of the food material is further improved, the solubility of the food material is enhanced, the freshness, the nutritional ingredients, the color and the like of the cooking food material are effectively ensured, the original taste of the food material is further diffused, and the use of external seasonings is reduced.
Further, the cooking mode includes: cooking soup, cooking rice, cooking tea, stewing meat, boiling soybean milk and scalding noodles. According to different cooking modes, acid liquid or alkaline liquid corresponding to the cooking modes is introduced into the pot body, so that the liquid in the pot body is matched with the food to be cooked. The good quality and taste of food after cooking are effectively guaranteed, the use experience of a user is improved, and the use satisfaction of the user is improved.
For example, when the rice is cooked by using ordinary water, the surface of the rice is slightly yellow, and the glossiness and the taste of the rice can be improved by using alkaline water; the soybean milk has beany flavor, and the bad flavor can be reduced by using alkaline water; the noodles are boiled with the acidic water, and the cooked noodles and steamed bread are more delicious; alkaline water can prevent tannic acid in the tea from dissolving out, reduce astringent taste and improve the color of the tea; for cooking meat soup, the alkaline water can be used for better improving the fullness of soup and the taste of food materials.
Example 9:
as shown in fig. 1, according to an embodiment of the present invention, there is provided a cooking appliance including: an electrolysis device 150, a water storage tank (a liquid storage device 120), a transmission device (a conveying device 130), a heating device and an inner pot (a pot body 110).
The electrolysis device is used for electrolyzing water to generate acid and alkali, and separating acid water from alkali water through separation. Specifically, the electrodes in the electrolysis device are mainly inert electrodes, such as carbon rods, platinum and the like; the separation device can be ion exchange membrane or the like for selectively separating OH-(hydroxyl) and H+(hydrogen ion); the water storage tank is used for storing water, the water is ionized into acid and alkali through the electrolysis device, and the acid and alkali are stored in the two parts; the conveying device is used for conveying the acid-base water in the water storage tank to the inner pot and can complete operations such as siphoning, pressure conveying, pumping and the like. The device mainly carries out the transportation of different water (acid water and alkaline water) according to the program setting.
As shown in fig. 6, the method of controlling a cooking appliance includes:
step 502, electrolyzing liquid;
step 504, judging whether the cooking mode is soup cooking, rice cooking and tea making, if so, entering step 506, otherwise, entering step 510;
step 506, alkaline liquid;
step 508, acid liquid;
step 510, cooking.
In this embodiment, the food is placed in the inner pot, the cooking process is started, the electrolysis device is started to electrolyze water, and during the cooking process, it is determined according to the function whether acidic water or alkaline water is used for cooking. And is added into the inner pot through the transmission device, and then cooking is carried out. Therefore, the pH change of water is utilized to promote the hydrolysis of fat, protein and the like of the food materials, change the state of muscle fiber, further improve the taste of the food materials and promote the dissolution of amino acid in the soup. Meanwhile, the electrolyte in the electrolyzed water breaks the disulfide bonds and polypeptide chains of the protein, so that the molecular weight of the protein is reduced, and the solubility is increased.
In detail, the surface of the rice cooked by common water is slightly yellow, and the glossiness and the taste of the rice can be improved by using alkaline water; the soybean milk has beany flavor, and the bad flavor can be reduced by using alkaline water; the noodles are boiled with the acidic water, and the cooked noodles and steamed bread are more delicious; alkaline water can prevent tannic acid in the tea from dissolving out, reduce astringent taste and improve the color of the tea; for cooking meat soup, alkaline water is recommended to be used, so that the fullness of soup and the taste of food materials can be better improved.
Taking soup cooking as an example, using normal water for cooking soup and electrolytic water (alkaline water) for cooking soup affects the dissolution of the umami substances in the soup, as shown in fig. 7 and table 1, it can be seen from fig. 7 and table 1 that the electrolytic water facilitates the dissolution of protein, promotes the hydrolysis to generate amino acid, and improves the umami taste of the soup.
TABLE 1
Common chicken soup (mg/L) Bubble water chicken soup (mg/L)
Aspartic acid 3.00 10.57
Glutamic acid 15.26 32.48
Glycine 8.28 12.29
Alanine 105.67 135.16
Methionine 5.87 15.38
Total umami amino acid 138.08 205.88
Furthermore, the electrolysis device can omit an ion exchange membrane, namely electrolytic water is directly added into the inner pot, and acid and alkaline water directly enter the inner pot, so that the pH value of the water is reduced to the original value.
Still further, also can with electrolytic device direct mount in interior pot, not pass through earlier electrolytic water at the transportation mode, pot normal water in can direct electrolysis, eat material and react in the electrolytic water, can reach the effect of improving fresh equally.
Example 10:
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. Therefore, the computer 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 by those skilled in the art according to specific situations.
In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (11)

1. A cooking appliance, comprising:
a pan body;
and the electrolysis device is connected with the pot body and is used for electrolyzing liquid required by cooking.
2. The cooking appliance of claim 1, further comprising:
a reservoir connected to the electrolysis device, the electrolysis device configured to electrolyze liquid within the reservoir;
the conveying device is connected with the liquid storage device and the pot body and is configured to guide liquid in the liquid storage device into the pot body.
3. The cooking appliance of claim 2, wherein the electrolysis device comprises:
the electrolytic cell is at least partially positioned in the pot body or the liquid storage device;
an anode electrode disposed in the electrolytic cell, the anode electrode configured to electrolyze liquid in the pot or the liquid storage device to form an acidic liquid;
a cathode electrode disposed in the electrolytic cell, the cathode electrode configured to electrolyze liquid in the pot or the liquid storage device to form alkaline liquid.
4. The cooking appliance of claim 3, wherein the electrolysis device further comprises:
the separator, set up in the electrolysis trough, the separator will anode chamber and cathode chamber are separated into to the electrolysis trough, the positive electrode is located in the positive pole is indoor, the negative electrode is located in the cathode chamber.
5. The cooking appliance of claim 4, wherein the conveyor further comprises:
the two ends of the first conveying piece are respectively communicated with the anode chamber and the pot body;
the two ends of the second conveying piece are respectively communicated with the cathode chamber and the pot body;
and the valve assembly is arranged on the first conveying piece and the second conveying piece and is used for opening or closing the first conveying piece and opening or closing the second conveying piece.
6. The cooking appliance according to any one of claims 3 to 5,
the anode electrode or the cathode electrode is an inert electrode;
the inert electrode comprises any one or a combination of: graphite electrode, platinum electrode, gold electrode, silver electrode.
7. The cooking appliance according to any one of claims 3 to 5,
the pH value of the acidic liquid ranges from 3 to 6;
the pH of the alkaline liquid ranges from 7 to 10.
8. A cooking control method applied to the cooking appliance of any one of claims 1 to 7, comprising:
and controlling the electrolysis device to work in response to a cooking signal of the cooking appliance so as to electrolyze liquid required for cooking.
9. The cooking control method of claim 8, wherein the cooking appliance includes a conveyor; the cooking control method further includes:
determining the pH value of liquid required for cooking according to the cooking mode in the cooking signal;
and controlling the action of a valve assembly of the conveying device according to the pH value.
10. The cooking control method according to claim 9,
the cooking mode includes: cooking soup, cooking rice, cooking tea, stewing meat, cooking soybean milk, and scalding noodles.
11. A readable storage medium on which a program or instructions are stored, characterized in that the program or instructions, when executed by a processor, perform a cooking control method according to any one of claims 8 to 10.
CN202011417080.2A 2020-12-07 2020-12-07 Cooking appliance, cooking control method, and readable storage medium Active CN114587135B (en)

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