CN114680587A

CN114680587A - Cooking appliance, cooking control method thereof and storage medium

Info

Publication number: CN114680587A
Application number: CN202011636441.2A
Authority: CN
Inventors: 韩银; 刘友文; 周忠宝; 张倩; 雷俊
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-12-31
Filing date: 2020-12-31
Publication date: 2022-07-01
Anticipated expiration: 2040-12-31
Also published as: CN114680587B

Abstract

The invention discloses a cooking appliance, a cooking control method thereof and a storage medium. The cooking control method comprises the following steps: s1, controlling the steam heating unit to work and controlling the water inlet unit to work in the preheating stage; s2, controlling the steam heating unit to stop working and controlling the water inlet unit to continue working in the flushing stage, and controlling the steam heating unit to work until water inlet is finished; and S3, controlling the steam heating unit and the water inlet unit to stop working and controlling the drainage unit to work in the first drainage stage. According to the cooking control method of the cooking utensil provided by the embodiment of the invention, the food to be cooked in the cooking cavity can be heated and gelatinized through the steam, the temperature of the steam is controllable, so that the food to be cooked is prevented from being excessively gelatinized to form harmful substances, in addition, the gelatinized food is favorable for improving the dissolving degree of sugar such as starch in the food, and the like, so that the food is washed and drained in the washing stage and the first draining stage, and the purpose of reducing the sugar is realized.

Description

Cooking appliance, cooking control method thereof and storage medium

Technical Field

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

Background

In order to realize blood sugar reduction cooking, the automatic electric cooker in the related art can separate rice water in the cooking process, however, the cooking mode cannot ensure that sugar in rice is fully dissolved in the rice water, and the blood sugar reduction effect is not obvious.

In addition, the existing cooking method also heats and gelatinizes the rice in advance in an IH (Induction Heating) dry-cooking mode to improve the solubility of sugar in the rice, but the Heating degree of the dry rice cannot be accurately controlled by the method, so that overheating is easily caused, harmful substances are generated in the rice, and the cooking taste and the user use experience are influenced.

Disclosure of Invention

The present invention is directed to solving, at least to some extent, one of the above-mentioned problems in the prior art. Therefore, the first purpose of the invention is to provide a cooking control method of a cooking appliance, which can prevent food from being excessively gelatinized during blood sugar reduction cooking and ensure the taste of the food.

A second object of the invention is to propose a computer-readable storage medium.

A third object of the present invention is to provide a cooking appliance.

A fourth object of the present invention is to propose another cooking appliance.

In order to achieve the above object, a first embodiment of the present invention provides a cooking control method for a cooking appliance, the cooking appliance including a water inlet unit, a steam heating unit, a water outlet unit and a cooking cavity, the water inlet unit being configured to provide cooking water, the steam heating unit being configured to heat the cooking water and then inject the heated cooking water into the cooking cavity, and the water outlet unit being configured to discharge an amount of water in the cooking cavity, the cooking control method including: s1, in the preheating stage, controlling the steam heating unit to work, and controlling the water inlet unit to work, so that the steam generated by the steam heating unit works to heat and gelatinize the food to be cooked in the cooking cavity; s2, in the washing stage, controlling the steam heating unit to stop working, and controlling the water inlet unit to continue working until the water inlet is completed, and washing the food to be cooked; s3, controlling the steam heating unit and the water inlet unit to stop working and controlling the drainage unit to work in a first drainage stage; circularly executing the steps S1 to S3 or the steps S2 to S3 until the washing of the food to be cooked is completed.

According to the cooking control method of the cooking appliance, in the preheating stage without water injection in the cooking cavity, the steam heating unit is controlled to work, the water inlet unit is controlled to work, so that food to be cooked in the cooking cavity is heated and gelatinized through steam, the temperature of the steam is controllable, harmful substances formed by excessive gelatinization of the food to be cooked are prevented, in addition, the gelatinized food is beneficial to improving the dissolving degree of starch and other sugar in the food, and the food is washed and drained in the washing stage and the first draining stage, so that the purpose of blood sugar reduction cooking is achieved.

According to some embodiments of the invention, the rinsing of the food to be cooked comprises controlling the steam heating unit to operate so as to bubble rinse the food to be cooked by the steam.

According to some embodiments of the invention, during the pre-heating phase, the steam heating unit is controlled to operate for a first time threshold, and the water inlet unit is controlled to operate for a first flow threshold.

According to some embodiments of the invention, the preheating phase and the steam heating unit and the water inlet unit are operated simultaneously for a time period satisfying the following relationship: P1T 1 is more than or equal to N1 Vo J (A-25) Mo, wherein Vo is the volume of a single bowl of the food to be cooked, Mo is the density of the food material of the food to be cooked, J is the specific heat capacity of the food material of the food to be cooked, A is the gelatinization temperature rise of the food material of the food to be cooked, T1 is the time for the steam heating unit and the water inlet unit to work simultaneously, P1 is the power of the steam heating unit, and N1 is the number of bowls of the food to be cooked.

According to some embodiments of the invention, in the flushing stage, after the steam heating unit stops working, the water inlet unit is controlled to work at a second flow threshold, until a second time threshold is reached, the steam heating unit is controlled to work, and the water inlet unit is controlled to work at a third flow threshold.

According to some embodiments of the invention, in the first draining stage, after the steam heating unit and the water inlet unit stop working, the draining unit is controlled to work at a draining flow threshold value for a third time threshold value.

According to some embodiments of the present invention, in the process of circularly performing the steps S1 to S3 or the steps S2 to S3, the sugar concentration in the last discharged water amount is also detected, and it is judged whether or not to continue the circulation according to the sugar concentration.

According to some embodiments of the invention, after the washing of the food to be cooked is completed, further comprising:

s4, controlling the steam heating unit to work and the water inlet unit to work in the water inlet stage so that the cooking water injected into the cooking cavity is matched with the food to be cooked;

s5, controlling the steam heating unit and the water inlet unit to continue to work in the water absorption stage so as to control the steam heating unit and the water inlet unit to stop working after the water absorption temperature of the food to be cooked is increased;

s6, controlling the steam heating unit and the water inlet unit to work in the heating stage so as to steam heat the food to be cooked;

s7, in the second drainage stage, controlling the steam heating unit and the water inlet unit to stop working, and controlling the drainage unit to work so as to control the drainage unit to stop working after the excess water in the cooking cavity is drained;

and S8, controlling the steam heating unit and the water inlet unit to work until the cooking is finished at the cooking finishing stage.

Further, in the water inlet stage, when the steam heating unit is controlled to work and lasts for a first preset time, the water inlet unit is controlled to work at a first water inlet flow rate until a second preset time is reached.

Further, in the water absorption phase, controlling the steam heating unit and the water inlet unit to continue working comprises: and controlling the steam heating unit to continuously work, and simultaneously controlling the water inlet unit to work at a second water inlet flow rate until a third preset time is reached, wherein the second water inlet flow rate is smaller than the first water inlet flow rate.

Furthermore, in the water absorption stage, after the time that the water inlet unit works with the second water inlet flow reaches the third preset time, the steam heating unit and the water inlet unit are controlled to stop working and continue for a fourth preset time.

Further, in the heating stage, the steam heating unit is controlled to work, and the water inlet unit is controlled to work at a third water inlet flow rate for a fifth preset time.

In the second drainage stage, after the steam heating unit and the water inlet unit stop working, the drainage unit is controlled to work at a preset drainage flow rate, and the drainage unit is controlled to stop working until a sixth preset time is reached.

Further, in the cooking completion stage, the steam heating unit is controlled to work, and the water inlet unit is controlled to work at a fourth water inlet flow rate for a seventh preset time.

Further, after controlling the cooking appliance to cyclically perform steps S4 to S7 a plurality of times, step S8 is performed.

In order to achieve the above object, a second embodiment of the present invention provides a computer readable storage medium, on which a cooking control program of a cooking appliance is stored, the cooking control program of the cooking appliance implementing a cooking control method of the cooking appliance as described above when executed by a processor.

According to the computer-readable storage medium of the embodiment of the invention, by the cooking control method of the cooking appliance of the embodiment, in the preheating stage without water injection in the cooking cavity, the steam heating unit is controlled to work, the water inlet unit is controlled to work, so that food to be cooked in the cooking cavity is heated and gelatinized through steam, the temperature of the steam is controllable, harmful substances are prevented from being formed by excessive gelatinization of the food to be cooked, in addition, the gelatinized food is beneficial to improving the dissolution degree of sugar such as starch in the food, and the food is washed and drained in the washing stage and the first draining stage, so that the purpose of blood sugar reduction cooking is achieved.

In order to achieve the above object, a third embodiment of the present invention provides a cooking appliance, including a memory, a processor, and a cooking control program of the cooking appliance stored on the memory and executable on the processor, where the processor implements the cooking control method of the cooking appliance as described above when executing the cooking control program of the cooking appliance.

According to the cooking appliance provided by the embodiment of the invention, through the cooking control method of the cooking appliance provided by the embodiment, the steam heating unit is controlled to work in the preheating stage without water injection in the cooking cavity, the water inlet unit is controlled to work, so that food to be cooked in the cooking cavity is heated and gelatinized through steam, the temperature of the steam is controllable, harmful substances are prevented from being formed by excessive gelatinization of the food to be cooked, in addition, the gelatinized food is beneficial to improving the dissolution degree of sugar such as starch in the food, and the food is washed and drained in the washing stage and the first drainage stage, so that the purpose of blood sugar reduction cooking is realized.

In order to achieve the above object, a fourth aspect of the present invention provides a cooking appliance, including a water inlet unit, a steam heating unit, a water drainage unit, a cooking cavity, and a controller, where the water inlet unit is configured to provide cooking water, the steam heating unit is configured to heat the cooking water and then inject the heated cooking water into the cooking cavity, the water drainage unit is configured to drain water from the cooking cavity, and the controller is configured to, in a preheating stage, control the steam heating unit to operate and control the water inlet unit to operate, so that food to be cooked in the cooking cavity is heated and gelatinized by steam generated by the operation of the steam heating unit; in the washing stage, the steam heating unit is controlled to stop working, the water inlet unit is controlled to continue working, and the food to be cooked is washed until water inlet is finished; in the first drainage stage, controlling the steam heating unit and the water inlet unit to stop working, and controlling the drainage unit to work; and controlling the cooking appliance to circularly execute the program from the preheating stage to the first water draining stage or the program from the rinsing stage to the first water draining stage until the food to be cooked is rinsed.

According to the cooking appliance provided by the embodiment of the invention, the working conditions of the water inlet unit, the steam heating unit and the water discharge unit are adjusted through the controller, full-automatic cooking of food can be realized, the steam heating unit is controlled to work in the preheating stage in which water is not injected into the cooking cavity, the water inlet unit is controlled to work so as to heat and gelatinize the food to be cooked in the cooking cavity through steam, the steam temperature is controllable so as to prevent the food to be cooked from being excessively gelatinized to form harmful substances, in addition, the gelatinized food is favorable for improving the dissolving degree of starch and other sugar in the food, and then the food is washed and drained in the washing stage and the first water discharge stage, so that the purpose of blood sugar reduction cooking is realized.

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

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

FIG. 2 is an exploded view of FIG. 1;

FIG. 3 is a schematic view of a waterway flow direction of cooking water;

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

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

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

Reference numerals:

the cooking apparatus includes a base 100, a cooking container 200, a cooking chamber 201, a water storage container 500, a water supply pump 510, a waste water container 700, a drain pump 710, a controller 801, a water inlet unit 802, a steam heating unit 803, and a drain unit 804.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.

A cooking appliance, a cooking control method thereof, and a storage medium according to embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

Referring to fig. 1 and 2, in some embodiments of the present invention, a cooking appliance includes a water inlet unit 802, a steam heating unit 803, a water discharge unit 804 and a cooking chamber 201, the water inlet unit 802 is used for supplying cooking water, the steam heating unit 803 is used for heating the cooking water and then injecting the heated cooking water into the cooking chamber 201, and the water discharge unit 804 is used for discharging an excessive amount of water in the cooking chamber 201.

Referring to fig. 1 and 2, the cooking appliance further includes a base 100, a controller 801, and a cooking container 200, the controller 801, a water inlet unit 802, a steam heating unit 803, a drain unit 804, and the cooking container 200 being adapted to be fixed with the base 100, wherein the water inlet unit 802 includes: a water storage container 500 and a water supply pump 510, and the steam heating unit 803 includes: the steam generator, the drain unit 804 includes: a drain pump 710 and a waste water container 700, and a cooking chamber 201 is formed in the cooking container 200.

A water path is formed between the water inlet unit 802, the steam heating unit 803, the cooking chamber 201, and the drain unit 804, and cooking water may flow in a gas or liquid state in the water path, wherein the cooking water in the gas state is steam, and as shown in fig. 3, the cooking water may flow from the water storage container 500 to the waste water container 700 after sequentially passing through the water supply pump 510, the generator 110, the cooking chamber 201, and the drain pump 710.

For example, the cooking appliance is a full-automatic steam rice cooker, rice can be put into the cooking cavity 201, and the controller 801 can adjust the flow rates of the water supply pump 510 and the water discharge pump 710 and the power of the steam generator, so that cooking water in different states can be injected into or discharged from the cooking cavity, and washing and cooking of the rice can be realized. The food cooked by the cooking appliance includes but is not limited to one or more food materials such as rice, coarse cereals and the like, and the cooking appliance has a wide application range.

Fig. 4 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present invention, and fig. 5 is a flowchart of a cooking control method of a cooking appliance according to another embodiment of the present invention, wherein the cooking control method includes the steps of:

and step S1, in the preheating stage, controlling the steam heating unit to work, and controlling the water inlet unit to work, so that the steam generated by the steam heating unit works to heat and gelatinize the food to be cooked in the cooking cavity.

Specifically, when preheating the stage, the cooking intracavity does not fill water, treats that cooking food is the non-state of soaking, and steam heating unit and the unit of intaking work to the cooking chamber steam of carrying, steam can heat the gelatinization to the food of treating cooking in the cooking intracavity, thereby makes the starch gelatinization in the food, and then is favorable to promoting the degree of dissolving of starch isocratic in the food.

It should be noted that the maximum temperature of the steam is limited, and the heating temperature of the steam to the food to be cooked is not too high, so as to prevent the food to be cooked from being excessively gelatinized and forming harmful substances.

And step S2, in the washing stage, controlling the steam heating unit to stop working, and controlling the water inlet unit to continue working until the water inlet is finished, and washing the food to be cooked.

Specifically, in the stage of washing, earlier pour into the culinary art water into to the culinary art chamber through the water inlet unit, make food soak in the culinary art water, accomplish the back of intaking, control steam heating unit carries out work, the culinary art water that steam heating unit provided the water inlet unit heats into high temperature steam, high temperature steam forms the bubble under the culinary art water liquid level of culinary art chamber, the bubble can make food in the culinary art aquatic motion of rolling, the effect of stirring and washing has been reached, thereby be favorable to promoting the effect of absorbing water of food, still be favorable to promoting the gelatinized sugar to dissolve in the culinary art water, the realization separates out the sugar from food, and then be favorable to reducing the sugar content of the food after the culinary art, in order to realize the hypoglycemic culinary art.

And step S3, controlling the steam heating unit and the water inlet unit to stop working and controlling the drainage unit to work in the first drainage stage.

Particularly, in the first draining stage, the draining unit is controlled to work, so that draining of food can be realized, and optionally, the draining unit can drain the whole water in the cooking cavity to realize separation of the food and cooking water, and sugar dissolved in the cooking water is also drained out of the cooking cavity along with the cooking water, so that the sugar content of the cooked food is reduced.

Referring to fig. 4 and 5, steps S1 to S3 or steps S2 to S3 are cyclically performed until the rinsing of the food to be cooked is completed.

Specifically, the number of cycles can be adjusted according to the type and quantity of the food to realize repeated bubble flushing of the gelatinized food and to take away sugar in the food by discharging the cooking water, thereby being beneficial to further reducing the sugar content of the cooked food.

In some embodiments of the present invention, the rinsing of the food to be cooked includes controlling the steam heating unit to operate so as to bubble rinse the food to be cooked by the steam.

Specifically, control steam heating unit carries out work, steam heating unit heats the culinary art water that the unit provided of intaking into high temperature steam, high temperature steam forms the bubble under the culinary art water liquid level in culinary art chamber, the bubble can make food in the culinary art water motion of rolling, reach the effect of stirring and washing, thereby be favorable to promoting the effect of absorbing water of food, still be favorable to promoting the gelatinized sugar to dissolve in the culinary art water, the realization is separated the sugar from food, and then be favorable to reducing the sugar content of culinary art back food, with the culinary art of realizing reducing the sugar.

In some embodiments of the present invention, during the preheating phase, when the steam heating unit is controlled to operate for the first time threshold, the water inlet unit is controlled to operate at the first flow threshold so as to deliver steam to the cooking cavity, and the steam can heat and gelatinize food to be cooked in the cooking cavity.

Specifically, the steam heating unit is controlled to work and continuously work for a first time threshold value, so that the steam heating unit is rapidly heated in advance under the safe condition to achieve preheating, and then the steam heating unit heats cooking water pumped to the cooking cavity by the water inlet unit at the first flow threshold value into steam to heat and gelatinize food to be cooked.

In some embodiments of the present invention, after the automatic cooking process is formally started, N1 bowls of food to be cooked are put into the cooking cavity, the steam heating unit is controlled to start operation with power P1 during the preheating stage according to the set bowl number N1, the water inlet unit is controlled to pump cooking water to the cooking cavity at a flow rate of C1, the cooking water flows through the steam heating unit to generate high-temperature steam to enter the cooking cavity to heat the food to be cooked in the cooking cavity, so that the dry food which is not immersed in water reaches a certain gelatinization degree, and in the process, the steam heating unit and the water inlet unit work simultaneously for a time T1.

In some embodiments of the present invention, the time T1 during which the steam heating unit and the water inlet unit are simultaneously operated during the preheating phase satisfies the following relationship:

P1T 1 is more than or equal to N1 Vo J (A-25) Mo, wherein Vo is the volume of a single bowl of food to be cooked, Mo is the food material density of the food to be cooked, J is the food material specific heat capacity of the food to be cooked, A is the gelatinization temperature rise of the food material of the food to be cooked, T1 is the time for the steam heating unit and the water inlet unit to work simultaneously, P1 is the power of the steam heating unit, and N1 is the number of bowls of the food to be cooked, so that the gelatinization temperature rise parameter A is controlled according to the quality (N1 Vo Mo) and the specific heat capacity J of the food to be cooked, when the power P1 of the steam heating unit is constant, the gelatinization temperature rise parameter A is controlled by controlling the time T1 for the steam heating unit and the water inlet unit to work simultaneously, the heating pretreatment of the food is realized, the food is properly gelatinized, and the overheating of the food is avoided.

In some embodiments of the present invention, in the flushing phase, after the steam heating unit stops operating, the water inlet unit is controlled to operate at the second flow threshold C2, until the second time threshold T2 is reached, the steam heating unit is controlled to operate, and the water inlet unit is controlled to operate at the third flow threshold C3.

Specifically, in the washing stage, the water inlet unit is controlled to operate at a second flow threshold C2 until a second time threshold T2 is reached, at this time, the cooking water amount V2 injected into the cooking cavity is C2 × T2, and V2 may be positively correlated with the bowl number N1 of the food to be cooked, so as to ensure that the food to be cooked is soaked in the cooking water, and then the steam heating unit is controlled to operate, and the water inlet unit is controlled to operate at a third flow threshold C3, so as to generate high-temperature steam to perform bubble washing on the food to be cooked, thereby facilitating the dissolution of gelatinized sugar in the cooking water, and in addition, the high-temperature steam may also increase the temperatures of the food to be cooked and the cooking water, thereby facilitating the dissolution of polysaccharides such as gelatinized food water and starch, and realizing the separation of sugar from the auxiliary food.

In some embodiments of the present invention, in the first draining phase, after the steam heating unit and the water inlet unit stop operating, the draining unit is controlled to operate at the draining flow threshold value C4 for a third time threshold value T3, that is, in the first draining phase, the draining unit draining volume V4 ═ C4 ═ T6, preferably, V4 ≧ V2, that is, the unit draining volume V4 in the first draining phase is greater than or equal to the cooking water volume V2 injected into the cooking cavity in the rinsing phase, so as to ensure that the food is drained sufficiently and the sugar dissolved in the cooking water by the food in the cooking cavity is completely drained.

In some embodiments of the present invention, during the process of performing steps S1 to S3 or steps S2 to S3 in a circulating manner, the sugar concentration in the last discharged water amount is also detected, and whether the circulating is continued or not is determined according to the sugar concentration, a corresponding threshold value of the sugar concentration in the discharged water amount may be set according to the number N1 of the food to be cooked, if the sugar concentration in the last discharged water amount is greater than or equal to the set sugar concentration threshold value, the steps S1 to S3 or steps S2 to S3 are performed in a circulating manner, and if the sugar concentration in the last discharged water amount is less than the set sugar concentration threshold value, the circulating is stopped, and the washing of the food to be cooked is completed, so that the accurate control of the sugar content of the food is facilitated to meet the user demand.

Of course, the number of circulation times can be adjusted according to the type and the number of the food, and the time threshold value for bubble flushing of the food to be cooked by selecting proper steam can be selected, so that the gelatinized polysaccharide is ensured to be separated from the food through repeated flushing and draining, and the blood sugar reducing cooking is realized.

Fig. 6 is a flowchart of a cooking control method of a cooking appliance according to another embodiment of the present invention. The cooking control method comprises the following steps:

in step S11, the automatic mode cooking is selected.

Step S12, put in the cooking chamber N1 bowl rice, and then execute step S13 and step S16.

And step S13, controlling the operation of the steam generator.

And step S14, judging that the steam generator running time threshold T1 is more than or equal to T1, if yes, executing step S15 and executing step S17, and if no, returning to step S13.

And step S15, controlling the steam generator to stop running.

In step S16, the water supply pump is controlled to feed water at the C1 flow threshold.

In step S17, the water supply pump is controlled to feed water at the C2 flow threshold.

In step S18, it is judged that the water supply pump operation time threshold T2 is not less than T2, and if yes, step S19 and step S20 are executed, and if no, the process returns to step S17.

And step S19, controlling the operation of the steam generator.

In step S20, the water supply pump is controlled to feed water at the C3 flow threshold.

And step S21, washing the rice with high-temperature steam.

In step S22, the water supply pump and the steam generator are stopped from operating.

And step S23, controlling the drainage pump to drain water at the C4 flow threshold, wherein the duration threshold T3 is not less than T3, and then executing step S24 or returning to step S17.

Step S24, the rice washing is completed, and the cooking stage is entered.

Wherein, in the preheating phase, the step S13-the step S16 are executed, in the flushing phase, the step S17-the step S21 are executed, and in the first draining phase, the step S22-the step S23 are executed. Alternatively, S17-S23 may be executed n times in a loop.

In some embodiments of the present invention, after the washing of the food to be cooked is completed, a cooking stage is entered, and the cooking control method further includes:

and S4, controlling the steam heating unit to work and controlling the water inlet unit to work in the water inlet stage, so that the cooking water injected into the cooking cavity is matched with the food to be cooked.

Specifically, the cooking water that the water inlet unit provided rises through the steam heating unit to make the cooking water become warm water, then pours into the culinary art intracavity and soaks food into, and the warm water is favorable to the food to absorb water, and makes the sugar in the food dissolve in the warm water, pours into the water yield of the cooking water of culinary art intracavity and waits to cook the quantity phase-match of food, in order to guarantee under the condition of soaking the effect, avoids the waste of cooking water.

And S5, controlling the steam heating unit and the water inlet unit to continue to work in the water absorption stage so as to stop working after the water absorption temperature of the food to be cooked is increased.

Specifically, the culinary art water heating that the steam heating unit provided the water intake unit becomes high temperature steam, high temperature steam forms the bubble under the culinary art water liquid level in culinary art chamber, the bubble can heat the pending food and the culinary art water of culinary art intracavity, the bubble can also make food in the culinary art water rolling motion, stirring effect has been reached, thereby be favorable to promoting the effect of absorbing water of food, the sugar that still is favorable to in the food dissolves in the culinary art water, improve the temperature of absorbing water of pending food after, control steam heating unit and water intake unit stop work, thereby be favorable to the energy can be saved, and can make the sugar in the food fully dissolve in the culinary art water, and then be favorable to reducing the sugar content of the food after the culinary art.

And S6, controlling the steam heating unit and the water inlet unit to work in the heating stage so as to steam heat the food to be cooked.

During the heating stage, the steam heating unit heats the cooking water provided by the water inlet unit into high-temperature steam to raise the temperature of the food to be cooked, so that the food is partially cooked.

And S7, in the second drainage stage, controlling the steam heating unit and the water inlet unit to stop working, and controlling the drainage unit to work, so that after the excessive water in the cooking cavity is drained, the drainage unit stops working.

The food can be drained in the second drainage stage, optionally, the drainage unit can drain the whole water in the cooking cavity in the second drainage stage so as to separate the food from the cooking water, and sugar dissolved in the cooking water is also drained out of the cooking cavity along with the cooking water, thereby being beneficial to reducing the sugar content of the cooked food.

And S8, controlling the steam heating unit and the water inlet unit to work in the cooking completion stage until the cooking is completed.

Specifically, the steam heating unit and the water inlet unit operate to generate high-temperature steam, heat the partially cooked food after draining, and complete cooking of the food through steaming. It should be noted that, the food is heated by the high-temperature steam in the cooking completion stage, so that the food can be uniformly heated, and the water missing from the drained food can be supplemented, so that the cooked food has good taste.

In some embodiments of the present invention, in the water inlet stage, when the steam heating unit is controlled to operate for the first preset time T1 ', the water inlet unit is controlled to operate at the first water inlet flow rate C1 ' until the second preset time T2 ' is reached.

Specifically, the first preset time T1 ' does not exceed the safety threshold value, so that the steam heating unit is quickly heated in advance under the safety condition to realize preheating, then the water inlet unit is controlled to pump the cooking water to the cooking cavity at the first water inlet flow rate C1 ', the cooking water flows through the steam heating unit, is heated to be warm water and then is injected into the cooking cavity until the second preset time T2 ' is reached, and at the moment, the cooking water amount V1 ' injected into the cooking cavity is equal to C1 ' T2 ', wherein the cooking water amount V1 ' injected into the cooking cavity is matched with the food to be cooked.

It should be noted that N1 bowls of food to be cooked are put into the cooking cavity before the water inlet stage, and the cooking water amount V1' injected into the cooking cavity matches the set N1 bowls of food to be cooked in the water inlet stage. Preferably, the amount of cooking water V1 'injected into the cooking chamber can be matched with the food to be cooked by adjusting the second preset time T2' for different amounts and kinds of food to be cooked.

In some embodiments of the present invention, in the water absorption phase, the steam heating unit and the water inlet unit are controlled to continue to operate, including:

controlling the steam heating unit to work continuously, and simultaneously controlling the water inlet unit to work at a second water inlet flow rate C2 'until a third preset time T3' is reached, wherein the second water inlet flow rate C2 'is smaller than the first water inlet flow rate C3' so as to realize that the water amount flowing into the steam heating unit is smaller, and the steam heating unit heats the cooking water pumped by the water inlet unit to the cooking cavity into high-temperature steam, so that the food to be cooked in the cooking cavity is heated rapidly, so as to promote the food to absorb water, and in addition, the food is heated through bubbles formed by the steam, so as to ensure that the food is heated uniformly, and the sugar in the food is dissolved in the cooking water.

In some embodiments of the present invention, in the water absorption stage, after the time when the water inlet unit operates at the second water inlet flow rate C2 ' reaches the third preset time T3 ', the steam heating unit and the water inlet unit are controlled to stop operating for the fourth preset time T4 ', so that energy saving is facilitated, and the sugar content in the food can be promoted to be dissolved in the cooking water, thereby facilitating the reduction of the sugar content of the cooked food.

In some embodiments of the present invention, during the heating phase, the steam heating unit is controlled to operate, and at the same time, the water inlet unit is controlled to operate at the third water inlet flow rate C3 'for a fifth preset time T5', and the steam heating unit heats the cooking water pumped by the water inlet unit to the cooking cavity to a high temperature steam, so as to raise the temperature of the food to be cooked, and partially cook the food. Optionally, the fifth preset time T5' is adjusted according to the food type and quantity set values.

In some embodiments of the present invention, in the second draining stage, after the steam heating unit and the water inlet unit stop operating, the draining unit is controlled to operate at the preset draining flow rate C4 ', and until the sixth preset time T6' is reached, the draining unit is controlled to stop operating, so as to drain the food, and in the second draining stage, the draining unit should drain the water with the volume V4 '═ C4'. T6 ', and the draining volume V4' should satisfy: v4 '≧ V1', that is, the volume of water drained by the drainage unit in the second drainage stage V4 'is greater than or equal to the amount of cooking water injected into the cooking cavity in the water suction stage V1' to ensure that the food is drained sufficiently to drain excess cooking water in the cooking cavity and starch polysaccharide dissolved in the cooking water.

In some embodiments of the present invention, considering the aging of the drain pump, the drain unit should adaptively adjust the preset drain flow rate C4 'and the sixth preset time T6' to ensure that the food is drained sufficiently. Optionally, the drainage unit comprises a two-way valve to regulate the drainage flow.

In some embodiments of the present invention, during the cooking completion stage, the steam heating unit is controlled to operate, and at the same time, the water inlet unit is controlled to operate at a fourth water inlet flow rate C4 'and continue for a seventh preset time T7', the steam heating unit heats the cooking water pumped by the water inlet unit to the cooking cavity to form high-temperature steam, so as to heat the partially cooked food after draining, so as to completely cook the food, and complete cooking of the food.

In some embodiments of the present invention, after controlling the cooking appliance to perform steps S4 to S7 for a plurality of cycles, step S8 is performed to perform steps S4 to S7 for a plurality of cycles, and select an appropriate third preset time T3' to further improve the solubility of the polysaccharide in the cooking water in the food, in other words, to reduce the sugar content in the cooked food through a plurality of soaking, bubble heating and draining of the food.

The cooking control method of the cooking appliance comprises the following steps: a rice feeding stage, a rice washing stage and a cooking stage, wherein N1 bowls of food to be cooked are put into a cooking cavity in the rice feeding stage;

the rice washing stage comprises: the cooking device comprises a preheating stage, a flushing stage and a first draining stage, wherein in the preheating stage without water injection in the cooking cavity, the steam heating unit is controlled to work, the water inlet unit is controlled to work, so that food to be cooked in the cooking cavity is heated and gelatinized through steam, and the temperature of the steam is controllable, so that harmful substances are prevented from being formed by excessive gelatinization of the food to be cooked. In addition, the gelatinized food is beneficial to improving the dissolution degree of sugar such as starch in the food, so that the food is washed and drained in the washing stage and the first draining stage, and the purpose of reducing blood sugar is achieved;

the cooking stage comprises: the stage is accomplished in stage, the stage of absorbing water, heating stage, second drainage stage, culinary art, wherein, in the stage of absorbing water and heating stage, the bubble through steam formation heats food to guarantee that food is heated evenly, still be favorable to the sugar in the food to dissolve in culinary art water, carry out the waterlogging caused by excessive rainfall to food in the second drainage stage, in order to reduce the sugar content in the food, complete stage in culinary art and evaporate food, in order to promote the taste of culinary art back food.

According to the cooking control method of the cooking appliance, the working conditions of the water inlet unit, the steam heating unit and the water discharge unit are adjusted, full-automatic cooking of food can be achieved, multi-level sugar-reducing cooking of the food can be achieved in a rice washing stage and a cooking stage, polysaccharide in the food is further effectively separated, and the sugar-reducing cooking effect is improved.

In addition, embodiments of the present invention also provide a computer readable storage medium having a cooking control program of a cooking appliance stored thereon, which when executed by a processor implements the cooking control method of the cooking appliance as described in the above embodiments.

In addition, an embodiment of the present invention further provides a cooking appliance, which includes a memory, a processor, and a cooking control program of the cooking appliance stored in the memory and operable on the processor, and when the processor executes the cooking control program of the cooking appliance, the cooking control method of the cooking appliance according to the above embodiment is implemented.

Referring to fig. 1 and 2, another cooking appliance according to an embodiment of the present invention includes a water inlet unit 802, a steam heating unit 803, a water outlet unit 804, a cooking cavity 201, and a controller 801, where the water inlet unit 802 is configured to provide cooking water, the steam heating unit 803 is configured to heat the cooking water and then inject the heated cooking water into the cooking cavity 201, the water outlet unit 804 is configured to discharge excess water in the cooking cavity 201, and the controller 801 is configured to, in a preheating stage, control the steam heating unit 803 to operate and control the water inlet unit 802 to operate, so that food to be cooked in the cooking cavity 201 is heated and gelatinized by steam generated by the operation of the steam heating unit 803; in the washing stage, the steam heating unit 803 is controlled to stop working, and the water inlet unit 802 is controlled to continue working until the water inlet is completed, and then the food to be cooked is washed; in the first drainage stage, the steam heating unit 803 and the water inlet unit 802 are controlled to stop working, and the drainage unit 804 is controlled to work; and controlling the cooking appliance to circularly execute the program from the preheating stage to the first water discharging stage or the program from the washing stage to the first water discharging stage until the washing of the food to be cooked is completed.

It should be noted that a specific implementation manner of the controller of the cooking appliance in the embodiment of the present invention is similar to a specific implementation manner of the cooking control method of the cooking appliance in the embodiment of the present invention, and please refer to the description of the method part specifically, and details are not described here in order to reduce redundancy.

In some embodiments of the present invention, the water supply pump 510 and the drain pump 710 include, but are not limited to, a direct current or alternating current electromagnetic pump, which is resistant to high temperatures up to 100 ℃ and meets the life requirement. The water storage container 500 is used for providing cooking water to the water supply pump 510, the waste water container 700 can accommodate the cooking water discharged by the drainage pump 710 during the drainage stage, and the volumes of the water storage container 500 and the waste water container 700 can be designed according to the cooking mode and the food quantity to meet the cooking requirement. The steam generator includes, but is not limited to, a steam generator formed by die-cast aluminum contact, boiler, or thick film heating, etc., the steam generator is controlled to operate in a power-constant or power-adjustable manner, and the steam generator may integrate a temperature detection device and sample the temperature by an MCU (micro controller Unit) to dynamically feedback and adjust the amount of water pumped by the water supply pump 510, so as to control the cooking water flowing into the cooking cavity 201 from the steam generator to be warm water, cold water, or steam, and to control the temperature of the cooking water. The cooking appliance also comprises auxiliary devices such as a power supply, control and detection unit and the like, and necessary conditions are provided for the normal work of the whole equipment.

It should be noted that the processor may be an integrated circuit chip having signal processing capability. The processor may be a general-purpose processor, including a Central Processing Unit (CPU), a Network Processor (NP), and the like; but may also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field Programmable Gate Array (FPGA) or other programmable logic device, discrete gate or transistor logic device, discrete hardware components. The various methods, steps and logic blocks disclosed in the embodiments of the present invention may be implemented or performed.

Also, the logic and/or steps represented in the flowcharts or otherwise described herein, such as an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.

It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, various steps or methods may be implemented in software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example" or "some examples" or the like are intended to mean 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 are not necessarily intended to 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. Furthermore, various embodiments or examples described in this specification can be combined and combined by those skilled in the art.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. A cooking control method of a cooking appliance, wherein the cooking appliance includes a water inlet unit for supplying cooking water, a steam heating unit for heating the cooking water and then injecting the heated cooking water into a cooking cavity, a water outlet unit for discharging an amount of water in the cooking cavity, and a cooking cavity, the cooking control method comprising the steps of:

s1, in the preheating stage, controlling the steam heating unit to work, and controlling the water inlet unit to work, so that the steam generated by the steam heating unit works to heat and gelatinize the food to be cooked in the cooking cavity;

s2, in the washing stage, controlling the steam heating unit to stop working, and controlling the water inlet unit to continue working until the water inlet is completed, and washing the food to be cooked;

s3, controlling the steam heating unit and the water inlet unit to stop working and controlling the drainage unit to work in a first drainage stage;

and circularly executing the steps S1 to S3 or the steps S2 to S3 until the washing of the food to be cooked is completed.

2. The cooking control method of the cooking appliance according to claim 1, wherein the washing of the food to be cooked includes controlling the steam heating unit to operate so as to bubble wash the food to be cooked by the steam.

3. The cooking control method of the cooking appliance according to claim 1, wherein in the preheating stage, when the steam heating unit is controlled to operate for a first time threshold, the water inlet unit is controlled to operate at a first flow threshold.

4. The cooking control method of the cooking appliance according to claim 1 or 3, wherein in the preheating stage, the steam heating unit and the water inlet unit are operated simultaneously for a time period satisfying the following relationship:

P1*T1≥N1*Vo*J*(A-25)*Mo，

wherein, Vo is the single bowl volume of waiting to cook food, Mo is wait to cook the edible material density of food, J is wait to cook the edible material specific heat capacity of food, A is wait to cook the edible material gelatinization temperature rise of food, T1 is steam heating unit with the time of the unit of intaking carries out work simultaneously, P1 is steam heating unit's power, N1 is wait to cook the bowl number of food.

5. The cooking control method of the cooking appliance according to claim 2 or 3, wherein in the rinsing stage, after the steam heating unit stops operating, the water inlet unit is controlled to operate at a second flow threshold value, and until a second time threshold value is reached, the steam heating unit is controlled to operate, and the water inlet unit is controlled to operate at a third flow threshold value.

6. The cooking control method of the cooking appliance according to claim 5, wherein the draining unit is controlled to operate at a draining flow threshold for a third time threshold after the steam heating unit and the water inlet unit stop operating in the first draining stage.

7. The cooking control method of a cooking appliance according to claim 1, wherein in the process of circularly performing the steps S1 to S3 or the steps S2 to S3, a sugar concentration in the last amount of water discharged is also detected, and it is judged whether or not to continue the circulation according to the sugar concentration.

8. The cooking control method of the cooking appliance according to claim 1, further comprising, after completion of the rinsing of the food to be cooked:

9. The cooking control method of the cooking appliance according to claim 8, wherein in the water inlet stage, when the steam heating unit is controlled to operate for a first preset time, the water inlet unit is controlled to operate at a first water inlet flow rate until a second preset time is reached.

10. The cooking control method of the cooking appliance according to claim 9, wherein the controlling the steam heating unit and the water inlet unit to continue to operate in the water absorption phase comprises:

and controlling the steam heating unit to continuously work, and simultaneously controlling the water inlet unit to work at a second water inlet flow rate until a third preset time is reached, wherein the second water inlet flow rate is smaller than the first water inlet flow rate.

11. The cooking control method of the cooking appliance according to claim 10, wherein in the water suction phase, after the time when the water inlet unit operates at the second water inlet flow rate reaches the third preset time, the steam heating unit and the water inlet unit are controlled to stop operating for a fourth preset time.

12. The cooking control method of the cooking appliance according to claim 8, wherein during the heating phase, the steam heating unit is controlled to operate, and the water inlet unit is controlled to operate at a third water inlet flow rate for a fifth preset time.

13. The cooking control method of the cooking appliance according to claim 8, wherein in the second draining stage, after the steam heating unit and the water inlet unit stop operating, the draining unit is controlled to operate at a preset draining flow rate, and until a sixth preset time is reached, the draining unit is controlled to stop operating.

14. The cooking control method of the cooking appliance according to claim 8, wherein the steam heating unit is controlled to operate and the water inlet unit is controlled to operate at a fourth water inlet flow rate for a seventh preset time during the cooking completion stage.

15. The cooking control method of the cooking appliance according to claim 8, wherein the cooking appliance is controlled to perform step S8 after performing step S4 to step S7 in a plurality of cycles.

16. A computer-readable storage medium, having stored thereon a cooking control program of a cooking appliance, which when executed by a processor, implements a cooking control method of the cooking appliance according to any one of claims 1 to 15.

17. A cooking appliance, comprising a memory, a processor and a cooking control program of the cooking appliance stored on the memory and operable on the processor, wherein the processor implements the cooking control method of the cooking appliance according to any one of claims 1 to 15 when executing the cooking control program of the cooking appliance.

18. A cooking utensil, characterized by, including into water unit, steam heating unit, drainage cell, cooking chamber and controller, into water unit is used for providing cooking water, steam heating unit is used for to pour into after the cooking water heats the cooking chamber into, drainage cell is used for with the water yield discharge in the cooking chamber, the controller is used for,

in the preheating stage, the steam heating unit is controlled to work, and the water inlet unit is controlled to work, so that the steam generated by the work of the steam heating unit heats and gelatinizes the food to be cooked in the cooking cavity;

in the washing stage, the steam heating unit is controlled to stop working, the water inlet unit is controlled to continue working, and the food to be cooked is washed until water inlet is finished;

in the first drainage stage, the steam heating unit and the water inlet unit are controlled to stop working, and the drainage unit is controlled to work;

and controlling the cooking appliance to circularly execute the program from the preheating stage to the first water discharging stage or the program from the rinsing stage to the first water discharging stage until the food to be cooked is rinsed.