CN114680592A

CN114680592A - Cooking appliance control method and cooking appliance

Info

Publication number: CN114680592A
Application number: CN202210445422.4A
Authority: CN
Inventors: 韩润; 朱泽春; 许华丽; 张根森
Original assignee: Hangzhou Joyoung Household Electrical Appliances Co Ltd
Current assignee: Hangzhou Joyoung Household Electrical Appliances Co Ltd
Priority date: 2022-04-26
Filing date: 2022-04-26
Publication date: 2022-07-01

Abstract

The invention discloses a cooking appliance control method and a cooking appliance, wherein a grease dripping kettle can be placed in the cooking appliance, and the control method comprises the following steps: after entering a cooking program, detecting whether the grease dripping kettle is placed or not; and executing a grease draining cooking mode after confirming that the grease draining kettle is placed, wherein in the grease draining cooking mode, a grease draining stage is entered, and the liquid in the cooking appliance is controlled to be kept boiling continuously or the liquid in the cooking appliance is controlled to be boiled intermittently. After entering the cooking program, whether the grease dropping kettle is placed or not is judged, and after the grease dropping kettle is confirmed to be placed, the cooking program is entered, so that the grease dropping cooking mode can be automatically entered. The problem that the user forgets to input a fat draining instruction when the user needs to cook low-fat food or cannot drain fat due to the fact that the user forgets to place a fat draining kettle can be prevented.

Description

Cooking appliance control method and cooking appliance

Technical Field

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

Background

For pressure cooking appliances, the cooking time can be shortened when cooking soup, and in order to meet the low-fat healthy diet requirement, pressure cooking appliances with containers for draining fat are available on the market for separating fat from broth to prepare low-fat food.

The prior art is divided into two methods for preparing low-fat food, one method is to manually separate the grease floating above the soup, and the other method is to adopt a pressure cooker containing an electromagnetic valve for controlling, to roll, stand, roll and stand the soup in a mode of realizing intermittent boiling, to realize that the grease floats on the surface of the soup in the standing process, and further to realize the preparation of the low-fat food through a filtering container.

However, the grease separation method in the prior art cannot automatically enter the grease separation procedure of the cooking appliance, and usually requires manual instruction input, which causes at least three problems. The first aspect is that if the user forgets to input the fat separation instruction during cooking, the efficiency of preparing low-fat food cannot be achieved after cooking is completed, and the second aspect is that if the user forgets to place the filter container, the cooked food cannot be fat-separated even if the fat separation process is performed. And the third aspect is that the oil separation effect is poor, if the dietary preference of the user is food rich in oil, and if the food enters a fat draining mode, food material oil is separated out too much, and the made food does not meet the actual taste requirement of the user.

Therefore, how to achieve the desired cooking effect is a technical problem to be solved urgently.

Disclosure of Invention

In order to solve the technical problem of how to achieve the desired cooking effect in the background art, the invention provides a cooking appliance control method and a cooking appliance.

According to a first aspect, embodiments of the present application provide a method for controlling a cooking appliance, in which a grease dripping kettle can be placed, the method comprising: after entering a cooking procedure, detecting whether the grease dripping kettle is placed or not; and executing a grease draining cooking mode after confirming that the grease draining kettle is placed, wherein in the grease draining cooking mode, entering a grease draining stage, and controlling the liquid in the cooking appliance to keep boiling continuously or controlling the liquid in the cooking appliance to boil intermittently.

Optionally, be provided with top temperature measuring device and bottom temperature measuring device in the cooking utensil, whether detect and placed the drop fat cauldron includes: acquiring the temperature difference between the bottom temperature measuring device and the top temperature measuring device; and when the temperature difference is greater than the preset temperature difference, the placement of the grease dropping kettle is confirmed.

Optionally, the acquiring a temperature difference between the top temperature measuring device and the bottom temperature measuring device includes: controlling the cooking appliance to heat at a preset power; respectively acquiring a first temperature value of the bottom temperature measuring device and a second temperature value of the top temperature measuring device; when the first temperature value reaches a preset temperature value, calculating the temperature difference between the first temperature value and the second temperature value; the preset temperature value is less than or equal to the temperature value of the cooking utensil in the first temperature maintaining stage.

Optionally, before entering into controlling the liquid in the cooking utensil to keep boiling continuously, the method comprises the following steps: detecting an amount of liquid in the cooking appliance; judging whether the liquid amount is smaller than a preset amount or not; when the liquid amount is smaller than the preset amount, controlling the liquid in the cooking appliance to keep continuously boiling; and when the liquid amount is larger than the preset amount, controlling the liquid in the cooking appliance to boil intermittently.

Optionally, before entering into controlling the liquid in the cooking utensil to keep boiling continuously, the method comprises the following steps: acquiring a current pressure value in the cooking appliance; comparing the pressure value with a preset pressure value; when the pressure value is less than or equal to the preset pressure value, controlling the liquid in the cooking appliance to keep continuously boiling; and when the pressure value is greater than the preset pressure value, controlling the liquid in the cooking appliance to boil intermittently.

Optionally, the controlling of the liquid within the cooking appliance to maintain continuous boiling comprises: and controlling a pressure release valve of the cooking appliance to be kept continuously opened by a grease draining opening degree, wherein the grease draining opening degree is smaller than or equal to the full opening degree of the pressure release valve.

Optionally, the method further includes, during the process that the pressure relief valve is kept continuously open at the grease draining opening degree: and adjusting the grease draining opening degree based on the pressure value and/or the liquid amount, wherein the grease draining opening degree is inversely related to the pressure value and the liquid amount.

Optionally, the entering the draining stage comprises: and when the cooking utensil enters a pressure maintaining stage or a pressure relief stage, entering the grease draining stage.

According to a second aspect, an embodiment of the present application provides a cooking appliance, including a memory and a processor, where the memory stores a computer program, and the processor is configured to execute the computer program to perform the cooking appliance control method according to any one of the first aspect.

Optionally, the cooking appliance includes a cooking cavity, a lid, a grease dripping kettle and a physical trigger device, wherein the grease dripping kettle is used for being placed in the cooking cavity, and the physical trigger device is disposed in a position in the cooking cavity, where the grease dripping kettle can be in contact with the physical trigger device, or disposed on the lid, and is used for detecting an in-place state of the grease dripping kettle.

Optionally, the grease dripping kettle is provided with a mark of a minimum liquid level line, and the liquid level of the liquid in the cooking utensil is higher than the minimum liquid level line.

In this application, after getting into the culinary art procedure, whether detect earlier and place drop fat cauldron to after confirming to place the drop fat cauldron, get into the culinary art procedure, can get into drop fat culinary art mode by oneself. Can prevent that the user from forgetting to input the waterlogging caused by excessive rainfall instruction when need cook low fat food, or prevent that the user from forgetting to place the problem that the waterlogging caused by excessive rainfall cauldron and the unable fat that realizes, can cook according to the culinary art mode that the user expects simultaneously to make the culinary art effect reach the culinary art effect that the user expects.

Further, can confirm whether to have placed the waterlogging caused by excessive rainfall cauldron based on the difference in temperature of top temperature and bottom temperature, after placing the waterlogging caused by excessive rainfall cauldron, the culinary art intracavity is owing to there is the existence of waterlogging caused by excessive rainfall cauldron, its intracavity state is probably different with not placing the waterlogging caused by excessive rainfall cauldron, after the waterlogging caused by excessive rainfall cauldron is placed, because the bottom of culinary art chamber has the waterlogging caused by excessive rainfall cauldron with the top intermediate separation, can lead to bottom temperature to rise very fast, top temperature rises relatively slowly, therefore, can confirm whether to place the waterlogging caused by excessive rainfall cauldron based on the difference in temperature of top temperature and bottom temperature, the judgement that can be accurate quick whether needs to get into the waterlogging caused by excessive rainfall culinary art mode.

Further, when entering the fat draining stage, the continuous boiling stage may be entered when the liquid amount in the cooking appliance is less than the preset amount and/or the pressure value is less than the preset pressure value, or the intermittent boiling stage may be entered when the liquid amount in the cooking appliance is greater than the preset amount and/or the pressure value is greater than the preset pressure value, by determining whether to perform the continuous boiling or the intermittent boiling based on the state information in the cooking appliance. And then can make the fat stage of driping carry out the driping with the most suitable boiling mode, can guarantee the effect of driping fat, the fat efficiency of driping, can avoid the hot water to spill over again.

Further, it is also possible to determine whether or not the continuous boiling or the intermittent boiling is performed based on the liquid amount and the pressure value together. The overflow indexes of parameters such as the probability of representing overflow and the overflow height are determined based on the liquid amount and the pressure value, and the boiling mode is determined based on the overflow indexes, so that the grease draining efficiency can be more accurately guaranteed to be improved under the condition of no overflow.

Further, when getting into the fat stage of driping, can be through the aperture of control discharge valve device and then control the boiling degree, with the degree control that the boiling degree is not overflowing, when realizing carrying out high efficiency driping fat with the mode of continuous boiling, avoid overflowing.

Further, when the grease is intermittently boiled, the exhaust valve device may be opened at an opening value smaller than the full opening degree even in the previous N times of opening. The exhaust valve device may be controlled to be opened at the full opening degree after the pressure is reduced to a preset pressure value or reaches a preset opening number. At the fat stage initial stage of draining, when the pressure value is great, can be through reducing the boiling degree of aperture control intermittent boiling, after pressure reduces, can open fully, continue to drain the fat with the intermittent boiling mode, or open fully and carry out the fat with the mode of continuously boiling, accelerate the fat process of draining in proper order.

Further, because the boss and the first middle zone of crossing liquid hole and the relative concentration of second liquid hole and drop fat cauldron, consequently, when the process of liquid entering oil collecting intracavity, the grease gathers in middle zone more, and its volume that gets into in the oil collecting chamber can be more, and drop fat efficiency can be higher, consequently, in this application, when getting into the drop fat stage, lateral part heating device's heating power that can also be controlled is greater than bottom heating device's heating power for the boiling degree of the lateral part liquid in the inner bag is greater than the boiling degree of middle zone. So that the grease is gathered towards the middle area, more grease can enter the grease collecting cavity, and less soup can enter the grease collecting cavity, and the grease collecting efficiency is further increased.

Further, when getting into the waterlogging caused by excessive rainfall stage, can control lateral part heating device heat, the mode that bottom heating device stop heating or heat with the heating power that is lower than lateral part heating device's processing power simultaneously, intermittent boiling N is carried out earlier for a time, can realize once concentrating the grease to the chamber middle zone that is heated when each boiling, later, through overflow foam or liquid again with the grease of middle zone enrichment directly through the process that first liquid hole and second liquid hole crowded income waterlogging caused by excessive rainfall cauldron, make boiling to static process at every turn carry out the grease gathering as far as possible. After N intermittent boiling is finished, continuous boiling is carried out again, when the continuous boiling is carried out, the side heating devices are controlled to heat, and meanwhile, the bottom heating devices are controlled to stop heating, so that the grease which is difficult to be enriched in the middle area can be extruded into the oil collecting cavity in a continuous boiling mode. Thereby realizing better grease draining effect.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention and not to limit the invention. In the drawings:

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

FIG. 2 is a flowchart illustrating a cooking appliance control method according to an embodiment of the present invention

FIG. 3 is a schematic structural diagram of a grease dripping kettle and an inner container according to an embodiment of the present invention;

FIG. 4 is a schematic structural diagram of a grease dripping kettle according to an embodiment of the present invention;

FIG. 5 is a schematic structural diagram of a grease dripping kettle and an inner container according to an embodiment of the present invention;

FIG. 6 is a schematic structural diagram of a grease dripping kettle according to an embodiment of the present invention;

FIG. 7 is a schematic diagram of a grease trap kettle according to an embodiment of the present invention;

FIG. 8 is a schematic view of the structure of oil collected in a grease trap according to an embodiment of the present invention;

fig. 9 is a schematic structural diagram of a control device of a cooking appliance according to an embodiment of the present invention.

Detailed Description

In order to more clearly understand the technical features, objects, and effects of the present invention, embodiments of the present invention will now be described with reference to the accompanying drawings, in which the same reference numerals indicate the same or structurally similar but functionally identical elements.

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

Referring to fig. 1, the cooking appliance may include an inner container 200, a grease dripping kettle 300 may be disposed in the inner container 200, a heating device 110 is disposed at the bottom and/or side of the inner container, and an exhaust valve device 400 is disposed at the top of the cooking device, wherein the grease dripping kettle 300 divides the inner container 200 into an oil collecting cavity 210 and a heated cavity 220; referring to fig. 2, the cooking appliance control method may include:

s10, after entering a cooking program, detecting whether the grease dropping kettle is placed or not. As an exemplary embodiment, after entering the cooking program, whether a grease trap is present may be determined based on a change in a state of a cooking cavity of the cooking appliance, and whether a grease trap is placed may also be determined based on whether a grease trap on-position signal is received. As an alternative embodiment, the on-site signal is a signal generated after the grease trap 300 is placed in the liner 200, and may be triggered by a physical trigger device, for example, by a physical button or a sensor. For example, the top of the fat filtering kettle has a flange, and when the fat filtering kettle is turned into the inner container 200, the flange can be clamped or overlapped on the protrusion of the cooking utensil, so that a contact sensor or a non-contact sensor can be arranged on the protrusion, for example, a pressure sensor, a hall sensor, a photoelectric sensor and other sensor devices can be arranged to detect whether the fat filtering kettle 300 is placed in place. A switch, such as a micro switch, can be arranged on the protrusion, and after the grease dripping kettle 300 is placed in place, the micro switch is triggered to generate an in-place signal.

As an illustrative example, after placing the grease trap, the cavity state of the cooking cavity may be different from that of the non-placed grease trap due to the presence of the grease trap, and for example, the temperature change in the cooking cavity may be different from that of the non-placed grease trap. Exemplarily, after the grease dropping kettle is placed, since the grease dropping kettle is arranged between the bottom and the top of the cooking cavity, the bottom temperature rises faster, and the top temperature rises relatively slower, so that in the embodiment, whether the grease dropping kettle is placed or not can be determined based on the temperature difference between the top temperature and the bottom temperature.

In this embodiment, the in-place signal is generally a trigger signal passing through a physical trigger device, and since the cooking cavity is in a high-temperature and high-humidity state for a long time, the sensitivity of the physical trigger device may be affected, for example, the physical trigger device is an electronic device such as a photoelectric sensor and a switching device, and a detection abnormality may be caused due to moisture or the like. Or the physical trigger device is a hall device, and the situation of inaccurate detection can be caused when the device is placed incorrectly, so that whether the grease dripping kettle is placed can be judged simultaneously based on the temperature difference and the in-place signal in the example.

When the position of the fat liquoring kettle 300 is confirmed, after entering the cooking procedure, when the condition of the fat liquoring stage is reached, the fat liquoring stage is entered.

S20, after confirming that the grease dripping kettle is placed, executing a grease dripping cooking mode. As an exemplary embodiment, after entering the cooking procedure, whether the grease trap 300 is placed or not is detected, and after confirming that the grease trap 300 is placed, the cooking procedure is entered, so that the grease trap cooking mode can be automatically entered. The problem that the user forgets to input a fat draining instruction when the user needs to cook low-fat food or cannot drain the fat due to the fact that the user forgets to place the fat draining kettle 300 can be prevented.

And S30, in the grease draining cooking mode, entering a grease draining stage, and controlling the liquid in the cooking appliance to keep boiling continuously or controlling the liquid in the cooking appliance to boil intermittently. As exemplary embodiments, when the condition for entering the fat draining stage is reached, the fat draining stage is entered, and in the fat draining stage, the liquid in the cooking utensil is controlled to keep boiling continuously or the liquid in the cooking utensil is controlled to boil intermittently. As an exemplary embodiment, after the cooking appliance enters a cooking program, the cooking program may include a pressure-increasing cooking stage, a pressure-maintaining stage, and a pressure-releasing stage, and further include a grease-draining stage; in the grease draining stage, the heating device 110 of the cooking device 100 is in an operating state, the control exhaust valve device 400 of the cooking device 100 is opened, and the liquid in the heated cavity 220 is brought into boiling by the double action of heating and pressure release. The rising level of the liquid drives the grease into the oil collection chamber 210. In this embodiment, the fat may be continuously boiled or intermittently boiled.

As an illustrative example, a top temperature measuring device and a bottom temperature measuring device are provided in the cooking appliance, and the detecting whether the grease dropping kettle is placed includes:

acquiring the temperature difference between the bottom temperature measuring device and the top temperature measuring device; and when the temperature difference is greater than the preset temperature difference, the placement of the grease dripping kettle is confirmed. As an exemplary embodiment, after entering the cooking program, the heating device is controlled to perform heating, there may be at least one temperature rising stage and at least one temperature maintaining stage, and in general, in the temperature maintaining stage, the temperature of each region is relatively uniform due to heating in the cooking cavity for a long time, the temperature difference is small, and is almost the same as the temperature distribution in the cooking cavity where the fat draining kettle is not placed, and therefore, in this embodiment, the calculation of the temperature difference may be performed in the temperature rising stage.

Exemplarily, the cooking appliance is controlled to heat at a preset power; respectively acquiring a first temperature value of the bottom temperature measuring device and a second temperature value of the top temperature measuring device; when the first temperature value reaches a preset temperature value or the change rate of the first temperature value reaches a preset change rate, calculating the temperature difference between the first temperature value and the second temperature value; the preset temperature value is less than or equal to the temperature value of the cooking utensil in the first temperature maintaining stage.

As an alternative embodiment, the temperature difference between the top temperature and the bottom temperature may be collected within a preset time period after the heating is started to determine whether to place the grease trap.

As an alternative embodiment, when it is confirmed that the grease trap is not placed, cooking is performed according to a set or selected cooking program, for example, when a soup cooking program is executed, the cooking appliance enters a thick soup mode.

As an exemplary embodiment, the food material type of the cooking food material or the cooking program may be identified based on the cooking instruction, and when the cooking program is a soup cooking program and the food material type is a type requiring fat draining, the fat draining cooking mode may be executed after the fat draining kettle is determined to be placed. The user can determine whether the grease trap needs to be placed according to the requirement or desire of the user, and when the grease trap needs to be placed, cooking is carried out according to a set or selected cooking program, for example, when a soup cooking program is executed, the cooking appliance enters a thick soup mode. To fully satisfy the desired cooking result.

As an alternative embodiment, recipe information of the cooking instruction may be determined based on the cooking instruction; confirming corresponding food material information based on the menu information; and confirming the oil outlet amount and/or the oil outlet rate in the cooking process based on the food material information and the menu information, and confirming whether the food material type is the type needing fat draining or not based on the oil outlet amount and/or the oil outlet rate. On the premise of confirming that the grease dripping kettle is placed, whether more grease is precipitated in the cooking process of the cooked food material needs to be confirmed, if more oil is precipitated in the cooking process of the cooked food material, the grease dripping cooking mode is entered, and if no oil is precipitated or less oil is precipitated in the cooking process of the cooked food material, the thick soup mode can be entered. And further, the ideal cooking effect can be achieved when the user makes soup food materials.

As an exemplary embodiment, after entering a cooking procedure, the draining phase may be entered when the cooking appliance enters a pressure holding phase or a pressure relief phase. In an exemplary embodiment, the whole cooking control method firstly passes through a pressure increasing stage, a pressure maintaining stage and a pressure releasing stage, and a grease draining stage is executed after the pressure maintaining stage is carried out, the pressure releasing stage is about to enter, or the pressure releasing stage is entered or the pressure releasing stage is completed.

For example, the cooking sequence of the fat draining cooking mode may include: performing a boost cooking phase; executing a pressure maintaining stage; performing a fat draining stage; and executing a pressure relief stage.

The fat draining stage is arranged after the pressure boosting cooking stage and the pressure maintaining stage and before the pressure releasing stage, and the pressure value of the fat draining stage is not smaller than that of the pressure maintaining stage, so that before the fat draining stage begins, the food material in the inner container 200 has a sufficient oil separating stage, namely a stage of fully dialyzing out the fat in the food material and a stage of flavoring the soup. In the pressure-boosting cooking stage, the pressure value of the pressure cooker is controlled to be continuously raised, so that fat in the food materials is melted, partial fat cell membranes of the melted fat are broken under high pressure and are melted into the soup; in the pressure maintaining stage, the fat in the food material is further fully melted, and the fat membrane on the surface of the fat cell is fully broken, so that the grease in the food material is fully dialyzed into the soup. And a pressure maintaining stage is arranged, so that the food material has a sufficient curing process, a Maillard reaction is generated, and the sufficient oxidation reaction of precipitated fat excites the fragrance in the food material and the grease, and the rich and fragrant of the cooked food material and soup are ensured; and then entering a fat draining stage, and separating and collecting the fat in the soup, so that the low-fat soup is prepared, the low-fat food is prepared, and the aromatic flavor and color of the soup are kept. Exemplarily, the pressure value of the fat draining stage is equal to the pressure value of the pressure maintaining stage, so that the pressure maintaining stage and the fat draining stage can be performed synchronously, the time duration of the whole cooking process is greatly reduced, and the low fat requirement of the cooking food and the cooking soup is ensured. Illustratively, the pressure value in the fat draining stage is greater than the pressure value in the pressure maintaining stage, so that the cooking food material and the soup have sufficient pressure maintaining time, the grease in the food material is fully separated out, and the soup is rich. In addition, the pressure value in the grease draining stage is set to be larger than that in the pressure maintaining stage, the grease can be used on the pressure cooker without an electromagnetic valve and other electrically controlled pressure, for example, only the exhaust valve device 400 is used, if the pressure changes, when the pressure reaches the set pressure value, the heavy hammer is jacked up, the exhaust valve device 400 is in an exhaust state at the moment, meanwhile, the heating device works, the exhaust valve device 400 is kept in an exhaust opening state continuously, the boiling grease draining is realized, the application of the low-cost pressure cooker can be realized, and the problem that the existing grease draining can only be used on the pressure cooker with the electromagnetic valve device is solved.

For example, the cooking sequence of the grease draining cooking mode may further include: performing a boost cooking phase; performing a fat draining stage; performing a pressure maintaining stage; and executing a pressure relief stage.

After carrying out the culinary art stage that steps up, advance into the waterlogging caused by excessive rainfall stage, reentrant pressurize stage, make behind the culinary art stage that steps up, pressure cooker's discharge valve device 400 is just in the open mode, the liquid in inner bag 200 lasts the boiling, on the one hand will step up the quick collection separation of the grease of culinary art edible material separation out and original grease in the hot water in the culinary art stage, on the other hand can be through boiling and discharge valve device 400's open mode, realize quick elimination fishy smell etc. in the inner bag 200, after quick completion waterlogging caused by excessive rainfall stage, discharge valve device 400 closes, the exhaust oil gathering removes the flavor stage and finishes, get into the pressurize stage, remind the user that the waterlogging caused by excessive rainfall stage has been accomplished, get into the pressurize stage, will accomplish the culinary art. In addition, after finishing the drop fat stage, reentrant pressurize stage, can be so that collect grease and the hot water in drop fat cauldron 300 further balanced, make the grease be in the upper strata of hot water in drop fat cauldron 300, and also can balance the fragrance in the hot water behind the boiling drop fat, make hot water fragrance balanced, and set the pressure value in pressurize stage into the pressure value that is less than the drop fat stage, can accomplish after the pressurize stage, it is edible to obtain quick pressure release uncapping, it is too slow to prevent the too high pressure release process of pressure, it is long when influencing whole culinary art.

In the cooking sequence of the grease draining cooking mode, the grease draining stage can be arranged in the pressure relief stage, and the whole cooking control method firstly passes through the pressure boosting stage, the pressure maintaining stage and the pressure relief stage and then enters the grease draining stage. Firstly, a sufficient oil separating process is ensured, secondly, because the grease draining stage is in the pressure relief stage, or after the pressure relief stage, the pressure value in the pressure cooker is in the non-highest pressure stage of the whole cooking stage or in a lower pressure value, the heating device works at the moment, the exhaust valve device 400 is in an opening state, the double functions of reducing the boiling point of the liquid influenced by the pressure reduction are realized, the liquid in the heating cavity is subjected to the double functions of heating and pressure release, the oil and grease are continuously boiled, on one hand, the time of the grease draining stage is greatly shortened, the oil collecting efficiency is more efficient, and the liquid in the inner container 200 cannot be opened by the exhaust valve device 400 for a long time to lose a large amount of soup; on the other hand, the exhaust valve device 400 is opened at this stage, so that the liquid in the inner container 200 is not boiled excessively, and the problem of overflowing soup is avoided. Preferably, the pressure value in the fat draining stage in the embodiment is between 10Kpa and 40Kpa, and at this time, a large amount of grease in the cooking food materials is dialyzed out and dissolved in the soup, and then the fat draining is carried out, so that a better low-fat oil draining effect can be achieved; and at this moment, the exhaust valve device 400 is in an open state, the soup in the inner container 200 can be prevented from overflowing even if the soup is continuously in a micro-boiling state, the oil can be quickly drained, and the cooking time can be greatly shortened.

Since the pressure in the cooking cavity of the cooking appliance is higher than the external pressure before the exhaust valve device 400 is opened, when the exhaust valve is opened, the liquid in the heated cavity is heated and the pressure is released into a more vigorous boiling state due to the pressure release. The inventor finds that the method of intermittent boiling is adopted, so that the fat draining cooking time is very long, and the duration of the pressure boosting and pressure relieving stage of the cooking appliance is added, so that the duration of preparing low-fat food in a pot by the cooking appliance is longer, and the soup in the pot container is lost a lot due to the long-time intermittent exhaust, so that the eating quantity of a user is influenced, and in addition, the soup is reduced, and the soup cannot enter a fat draining container when the soup is boiled, so that the fat draining cannot be realized. The continuous boiling mode is adopted, so that the liquid level of the liquid is continuously raised by the continuous boiling, the grease is driven to enter the oil collecting cavity 210, and the grease is exchanged into the oil collecting cavity 210 through the continuous rolling of the soup, so that the time of the grease draining stage is greatly shortened, the oil collecting efficiency is more efficient, and the liquid in the inner container 200 cannot be opened by the exhaust valve device 400 for a long time to lose a large amount of soup; on the other hand, under the dual actions of heating and pressure releasing, the liquid in the inner container 200 is boiled more uniformly. However, as the length of boiling time increases, overflow may accumulate and overflow may occur. Based on this, the present application also proposes an implementation of determining a boiling mode when entering a fat draining stage by using state information in a cooking appliance:

when entering the fat draining phase, it may be determined whether to perform continuous boiling or intermittent boiling based on status information within the cooking appliance. For example, since the amount of liquid in the inner container 200 directly affects whether the liquid is overflowed, whether to enter the continuous boiling or the intermittent boiling may be determined based on the amount of liquid in the inner container 200. As another example, a pressure change may affect the severity of boiling, and thus, whether to enter continuous boiling or to enter intermittent boiling may also be determined based on the pressure in the inner bladder 200.

As an exemplary embodiment, when entering a draining phase, detecting the amount of liquid in the cooking appliance; judging whether the liquid amount is less than a preset amount or not; when the liquid amount is smaller than the preset amount, controlling the liquid in the cooking appliance to keep continuously boiling; and when the liquid amount is larger than the preset amount, controlling the liquid in the cooking appliance to boil intermittently. As an exemplary embodiment, the predetermined amount may be one-half of the volume of the inner container, and in this embodiment may be another predetermined amount, such as 40% -60% of the volume of the inner container. The liquid volume in the cooking utensil can be the total amount of soup and edible material, and is exemplary, can detect with the mode of weighing through setting up gravity sensor, can also detect through capacitanc level sensor, photoelectric type level sensor etc.. In this embodiment, when the liquid amount is larger, the continuous boiling may cause the overflow, so when the liquid amount is smaller than the preset amount, the grease is removed by adopting the continuous boiling method, and when the liquid amount is larger than or equal to the preset amount, the grease is removed by adopting the intermittent boiling method.

As another embodiment, when entering the grease draining stage, acquiring the current pressure value in the cooking appliance; comparing the pressure value with a preset pressure value; when the pressure value is smaller than or equal to the preset pressure, controlling the liquid in the cooking appliance to keep boiling continuously; and when the pressure value is greater than the preset pressure value, controlling the liquid in the cooking appliance to boil intermittently. For example, the pressure in the cooking appliance is higher, the pressure in the cooking appliance is changed more and the boiling is more violent when the air vent valve device 400 is opened, the overflow phenomenon may be caused, and whether the continuous boiling is required or not may be determined based on the current pressure value in the cooking appliance. In this embodiment, when the pressure value is less than or equal to the preset pressure, the liquid in the cooking appliance is controlled to keep boiling continuously, and when the pressure value is greater than the preset pressure value, the liquid in the cooking appliance is controlled to intermittently boil.

As another exemplary embodiment, whether to perform the continuous boiling or the intermittent boiling may also be determined based on the liquid amount and the pressure value together. For example, an overflow index may be determined based on the amount of liquid and the pressure value, which may be used to characterize an overflow parameter such as overflow height, overflow speed or overflow probability, and whether to maintain continuous boiling based on the overflow index. As an optional embodiment, since the overflow height is also related to the duration of the continuous boiling, if the continuous boiling manner is adopted, the fat draining duration may be determined first, and the fat draining duration may be preset in advance, and may also be determined based on the type of the food material, the amount of the food material, or the amount of the fat, in this embodiment, after the fat draining duration is determined, the overflow index may be determined based on the amount of the liquid, the pressure value, and the fat draining duration. In this example, the amount of liquid, the pressure value and the length of time for draining off the fat were all positively correlated with the overflow index. When the overflow index is larger than the preset threshold value, the characteristic that the continuous boiling mode can cause overflow, and therefore, the grease draining mode needs to be carried out in an intermittent boiling mode. When the overflow index is smaller than the preset threshold value, the characteristic is that the overflow cannot occur in a continuous boiling mode when the fat draining stage is completed, and therefore the fat draining can be performed in the continuous boiling mode.

As an exemplary embodiment, since the exhaust valve device 400 is opened, a large pressure difference occurs in the inner container 200 instantaneously, so that the liquid is suddenly boiled and overflows, in this embodiment, the exhaust valve can be controlled to be opened at a pitch opening with a small opening when the exhaust valve is opened. Wherein the opening value of the grease opening degree can be determined based on the pressure value and/or the liquid amount when entering the grease draining stage. And after entering the fat draining stage, real-time adjustment can be carried out based on the real-time pressure value. In this embodiment, the opening value of the drop fat aperture can remain throughout and be less than the opening value of full aperture, can also face the reduction of cooking utensil internal pressure, and the opening value is progressively increased to guarantee that the boiling degree is in reasonable boiling degree interval, when promoting drop fat efficiency, avoid overflowing.

As an exemplary embodiment, when grease draining is selected to be performed in a continuous boiling manner, the exhaust valve device 400 may be opened at a grease draining opening degree smaller than a full opening degree, and the boiling degree in the cooking appliance may be controlled to be smaller than the boiling degree that can be overflowed. For example, the exhaust valve device 400 may control the opening degree in such a manner that a stepping motor drives a gear or a rack. In this embodiment, the grease dropping opening may be determined based on the pressure value before the opening of the exhaust valve device 400 and the liquid amount, wherein the grease dropping opening is inversely related to the pressure value and the liquid amount.

As an alternative embodiment, when fat draining is selected to be performed in a continuous boiling manner, the opening value of the fat draining opening may be dynamically adjusted as the real-time pressure in the cooking appliance changes. Wherein, the real-time pressure in the cooking utensil is reduced, then can adjust the opening value of the fat drainage aperture big. The real-time pressure in the cooking utensil is increased, and the opening value of the grease draining opening can be reduced. The boiling degree in the continuous boiling process is ensured to be within a reasonable boiling degree range, and the grease dripping efficiency is improved while the overflow is avoided.

As an exemplary embodiment, since the pressure value in the cooking device may be large in the initial stage of the grease dripping stage, if the exhaust valve device 400 is opened at the full opening degree, the change of the pressure in the cooking device may be too large, which may cause bumping and overflow, and therefore, when the grease dripping is performed in the intermittent boiling manner, the exhaust valve device 400 may be opened at an opening degree smaller than the full opening degree even in the previous N times of opening. After the pressure is reduced to a preset pressure value or reaches a preset opening number, the exhaust valve device 400 may be controlled to be opened at a full opening degree. At the fat stage initial stage of draining, when the pressure value is great, can be through reducing the boiling degree of aperture control intermittent boiling, after pressure reduces, can open fully, continue to drain the fat with the intermittent boiling mode, or open fully and carry out the fat with the mode of continuously boiling, accelerate the fat process of draining in proper order.

Embodiments of the present application further provide a cooking appliance, as shown in fig. 3 to 9, the cooking appliance includes a processor, a memory, and execution instructions stored on the memory, and the execution instructions are configured to cause the food processor to execute the above-mentioned cooking appliance control method when executed by the processor. Optionally also a memory and a bus, and furthermore the cooking appliance allows to include the hardware required for other services.

As shown in fig. 1, the cooking appliance includes an inner container 200, a lid, a grease dripping kettle 300, and a physical trigger device, wherein the grease dripping kettle 300 is configured to be placed in the inner container 200, and the physical trigger device is disposed in a position in the cooking cavity that can be contacted with the grease dripping kettle 300 or on the lid, and is configured to detect an in-place state of the grease dripping kettle 300.

As shown in fig. 3 to 8, an oil filtering channel 500 and an air pressure balancing channel 600 are provided between the oil collecting chamber 210 and the heat receiving chamber 220. When the grease is drained, the grease draining kettle 300 is provided with a mark 350 of a minimum liquid level line, the liner 200 is filled with liquid higher than the mark of the minimum liquid level line 350, and the flow cross-sectional area of the oil filtering channel 500 is larger than that of the air pressure balancing channel 600. An oil filtering channel 500 and an air pressure balancing channel 600 are arranged between the oil collecting cavity 210 and the heated cavity 220, so that liquid in the liner can be exchanged between the oil collecting cavity 210 and the heated cavity 220, the liquid in the heated cavity 220 can enter the oil collecting cavity 210, grease in the liquid can be filtered in the oil collecting cavity 210, and the liquid with the grease filtered can be exchanged to enter the heated cavity 220; the hot air heated and expanded in the heated cavity 220 flows into the upper space of the oil collecting cavity 210 through the air pressure balancing channel 600, and the cold air in the oil collecting cavity 210 can also flow downwards through the air pressure balancing channel 600 to exchange and circulate cold air and hot air, so that the pressure of the heated cavity 220 and the oil collecting cavity 210 is balanced, the stability of the grease dripping kettle in the liner is ensured, and the problems that the pressure values in the two cavities are different and liquid cannot enter the oil collecting cavity due to the fact that the grease dripping kettle 300 divides the liner 200 into the oil collecting cavity 210 and the heated cavity 220 are solved.

As an alternative embodiment, the grease trap is provided with an indication of a minimum level line above which the level of the liquid in the cooking appliance is above. The inner container 200 is filled with liquid higher than the liquid marked by the minimum scale mark 350, on one hand, because part of the liquid is filled in the grease dripping kettle 300, the stability of the grease dripping kettle 300 in the cooking stage is ensured; on the other hand, during the grease draining stage, the boiled liquid can be exchanged between the heated cavity 220 and the oil collecting cavity 210, so that the problem that the oil cannot be separated or the oil collecting effect is poor due to the fact that the boiling liquid only enables part or little liquid to enter the oil collecting cavity 210 when the liquid is in the heated cavity 220 and the liquid is too little is prevented.

In addition, because the air pressure balance channel 600 is arranged, in the grease discharging stage, when the liquid in the inner container 200 is boiling, the liquid can roll and rise towards the air pressure balance channel 600 and enter the oil collecting cavity 210 through the air pressure balance channel 600, due to the oil filtering channel 500, the liquid below can flow into the heated cavity 220 through the oil filtering channel 500, the soup generally comprises water and oil, the oil with low density can float on the water surface, when the soup enters the heated cavity 220 through the oil filtering channel 500, mainly the water enters the heated cavity 220, the oil can be remained in the grease discharging kettle 300, and the circulation is repeated, so that more and more oil is in the grease discharging kettle 300. Because the flow cross-sectional area of the oil filtering channel 500 is larger than that of the air pressure balancing channel 600, the liquid entering from the air pressure balancing channel 600 in unit time is smaller than the liquid exiting from the oil filtering channel 500, the phenomenon that the liquid level continuously rises to exceed the air pressure balancing channel 600 to cause grease to flow into the heated cavity 220 from the air pressure balancing channel 600 can be avoided, and the grease separation and collection effect is further ensured.

As a preferred embodiment, a boss 320 is provided on the bottom wall of the grease dripping kettle 300, a partition 310 is covered on the boss 320, and a first liquid passing hole 321 is provided on the boss 320; the separator 310 is provided with a second liquid passing hole 311; or a second liquid passing hole 311 is formed in a gap between the partition 310 and the bottom wall of the grease dripping kettle 300; the height of the first liquid passing hole 321 is higher than that of the second liquid passing hole 311; the first liquid passing hole 321, the second liquid passing hole 311 and a channel communicating the first liquid passing hole 321 and the second liquid passing hole 311 form the oil filtering channel 500.

A through hole 330 is arranged on the side wall or the flanging of the grease dripping kettle 300, and a circulation gap between the through hole 330 and the inner wall of the inner container 200 forms the air pressure balance channel 600; or, a gap 340 is formed in a flanging of the grease dripping kettle 300, and a circulation gap between the gap 340 and the inner wall of the inner container 200 forms the air pressure balance channel 600; or a supporting convex part (not shown in the figure) is arranged between the inner container 200 and the flanging of the grease dripping kettle 300; the air pressure balance passage 600 is formed by a communication gap between the support protrusion and the inner wall of the inner container 200.

When the grease is dripped, the grease dripping kettle 300 is arranged in the liner 200, when liquid in the liner 200 boils, the liquid level rises, soup with grease and floating foam enters the oil collecting cavity 210 on the grease dripping kettle, and because the density of the soup is higher than that of the grease and the floating foam, the liquid in the oil collecting cavity 210 can be layered, and the grease and the floating foam can float to the surface of the soup. When liquid in the oil collecting cavity 210 rolls, soup in the lower layer in the oil collecting cavity 210 firstly passes through the second liquid passing hole 311, enters the oil filtering channel 500, flows out of the first liquid passing hole 321, flows into the heated cavity, and finally stays at the bottom of the grease dripping kettle 300 for grease, floating foam and a small amount of soup below the height of the first liquid passing hole 321, so that the soup, the grease and the floating foam are alternately rolled repeatedly, and the separation of the soup and the floating foam is realized.

As an exemplary embodiment, the heating device 110 of the cooking appliance may be a heating plate or an electromagnetic wire coil, or an infrared heating device, etc.; which is disposed below the inner container 200 to heat the bottom of the inner container 200, and may be disposed below and at the side of the inner container 200 to heat the bottom and the side of the inner container 200. In this embodiment, a bottom heating device disposed below the inner container 200 and a side heating device disposed at a side of the inner container may be used to heat the bottom and the side of the inner container 200. In this embodiment, the bottom heating means and the side heating means may be controlled separately.

Referring to fig. 3-8, since the bosses and the first and second liquid passing

holes

321 and 311 are relatively concentrated in the middle area of the grease dripping kettle 300, the grease dripping efficiency is higher as the grease is more accumulated in the middle area during the liquid entering the oil collecting cavity 210, and therefore, the heating power of the side heating device can be controlled to be higher than that of the bottom heating device during the grease dripping stage in the present application, and for example, the power of the bottom heating device can be 0. Heating was performed using only side heating means. Of course, the power of the bottom heating device can be other power values, so that the boiling degree of the side liquid in the inner container 200 is larger than that of the middle area. So that the grease is gathered towards the middle area, more grease can enter the grease collecting cavity, and less soup can enter the grease collecting cavity, and the grease collecting efficiency is further increased.

As an alternative embodiment, the bottom heating device may be divided into a plurality of heating regions, each heating region may also be controlled individually, when the grease dripping stage is performed, the middle region of the bottom heating device may also be controlled to stop heating or be heated with a smaller power, the peripheral region may be heated with a larger power to realize that the liquid in the inner container 200 boils from the periphery to the middle, more grease may be gathered in the middle region and then ascended, and the grease gathered in the middle region is squeezed into the oil collecting cavity 210 by the overflow foam around the periphery.

As another alternative, in the grease dripping stage, the periphery of the inner container is boiled first, and the middle region is boiled again, and the intermittent boiling is performed N times, and in each boiling, the grease can be concentrated to the middle region of the heated cavity 220, and then the grease enriched in the middle region is directly squeezed into the grease dripping kettle 300 through the first liquid passing hole and the second liquid passing hole by the upward-overflowing foam or liquid (see the liquid flowing process shown by the arrow in fig. 8), so that the grease accumulation is performed as much as possible in each boiling to rest process. After the intermittent boiling is finished, the continuous boiling is carried out, and the grease which is difficult to be enriched in the middle area can be extruded into the oil collecting cavity in a continuous boiling mode. Thereby realizing better grease draining effect.

Optionally, the cooking appliance further comprises a memory and a bus, and furthermore the cooking appliance allows to include hardware required for other services. The memory may include both memory and non-volatile memory (non-volatile memory) and provides execution instructions and data to the processor. Illustratively, the Memory may be a high-speed Random-Access Memory (RAM), and the non-volatile Memory may be at least 1 disk Memory.

Wherein the bus is used to interconnect the processor, the memory, and the network interface. The bus may be an ISA (Industry Standard Architecture) bus, a PCI (Peripheral Component Interconnect) bus, an EISA (Extended Industry Standard Architecture) bus, or the like. The bus may be divided into an address bus, a data bus, a control bus, etc. For ease of illustration, only one double-headed arrow is shown in FIG. 9, but this does not indicate only one bus or one type of bus.

In a possible embodiment of the food processor, the processor may first read the corresponding execution instruction from the non-volatile memory to the memory and then operate the corresponding execution instruction, or may first obtain the corresponding execution instruction from another device and then operate the corresponding execution instruction. The processor, when executing the execution instructions stored in the memory, can implement any of the cooking appliance control methods of the present disclosure.

It will be understood by those skilled in the art that the beverage brewing method of the food processor described above can be applied to a processor, and can also be implemented by means of a processor. Illustratively, the processor is an integrated circuit chip having the capability to process signals. In the process of executing the beverage preparation method of the food processor by the processor, the steps of the beverage preparation method of the food processor can be completed by an integrated logic circuit in the form of hardware or instructions in the form of software in the processor. Further, the Processor may be a general-purpose Processor, such as a Central Processing Unit (CPU), a Network Processor (NP), 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, discrete hardware components, a microprocessor, or any other conventional Processor.

Those skilled in the art will also understand that the steps of the above-mentioned embodiments of the beverage brewing method of the food processor of the present disclosure may be performed by a hardware decoding processor, or may be performed by a combination of hardware and software modules in the decoding processor. The software module may be located in ram, flash memory, rom, prom, eprom, registers, and other storage media that are well known in the art. The storage medium is positioned in the memory, and the processor reads the information in the memory and then completes the execution of the steps in the embodiment of the control method of the cooking device by combining the hardware.

So far, the technical solutions of the present disclosure have been described in connection with the foregoing embodiments, but it is easily understood by those skilled in the art that the scope of the present disclosure is not limited to only these specific embodiments. The technical solutions in the above embodiments can be split and combined, and equivalent changes or substitutions can be made on related technical features by those skilled in the art without departing from the technical principles of the present disclosure, and any changes, equivalents, improvements, and the like made within the technical concept and/or technical principles of the present disclosure will fall within the protection scope of the present disclosure.

The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, for the system embodiment, since it is substantially similar to the method embodiment, the description is simple, and for the relevant points, reference may be made to the partial description of the method embodiment.

The above are merely examples of the present invention, and are not intended to limit the present invention. Various modifications and alterations to this invention will become apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A control method for a cooking appliance is characterized in that a grease dripping kettle can be placed in the cooking appliance, and the control method comprises the following steps:

after entering a cooking procedure, detecting whether the grease dripping kettle is placed or not;

and executing a grease draining cooking mode after confirming that the grease draining kettle is placed, wherein in the grease draining cooking mode, entering a grease draining stage, and controlling the liquid in the cooking appliance to keep boiling continuously or controlling the liquid in the cooking appliance to boil intermittently.

2. The method of claim 1, wherein a top temperature measuring device and a bottom temperature measuring device are disposed in the cooking appliance, and the detecting whether the grease dripping tank is placed comprises:

acquiring the temperature difference between the bottom temperature measuring device and the top temperature measuring device;

and when the temperature difference is greater than the preset temperature difference, the placement of the grease dropping kettle is confirmed.

3. The cooking appliance control method of claim 2, wherein the obtaining the temperature difference between the top temperature measuring device and the bottom temperature measuring device comprises:

controlling the cooking appliance to heat at a preset power;

respectively acquiring a first temperature value of the bottom temperature measuring device and a second temperature value of the top temperature measuring device;

when the first temperature value reaches a preset temperature value, calculating the temperature difference between the first temperature value and the second temperature value; the preset temperature value is less than or equal to the temperature value of the cooking utensil in the first temperature maintaining stage.

4. The cooking appliance control method of claim 1, prior to controlling the liquid in the cooking appliance to maintain continuous boiling, comprising:

detecting an amount of liquid in the cooking appliance;

judging whether the liquid amount is smaller than a preset amount or not;

when the liquid amount is smaller than the preset amount, controlling the liquid in the cooking appliance to keep continuously boiling;

and when the liquid amount is larger than the preset amount, controlling the liquid in the cooking appliance to boil intermittently.

5. The cooking appliance control method of any one of claims 1 to 4, comprising, before entering into controlling the liquid in the cooking appliance to keep boiling continuously:

acquiring a current pressure value in the cooking appliance;

comparing the pressure value with a preset pressure value;

when the pressure value is smaller than or equal to the preset pressure value, controlling the liquid in the cooking appliance to keep boiling continuously;

and when the pressure value is greater than the preset pressure value, controlling the liquid in the cooking appliance to boil intermittently.

6. The cooking appliance control method of claim 5, wherein the controlling of the liquid within the cooking appliance to maintain continuous boiling comprises:

and controlling a pressure release valve of the cooking appliance to be kept continuously opened by a grease draining opening degree, wherein the grease draining opening degree is smaller than or equal to the full opening degree of the pressure release valve.

7. The method of claim 6, wherein the step of maintaining the pressure relief valve open continuously at a drain opening further comprises:

and adjusting the grease draining opening degree based on the pressure value and/or the liquid amount, wherein the grease draining opening degree is inversely related to the pressure value and the liquid amount.

8. The cooking appliance control method of claim 1, wherein the entering the draining phase comprises:

and when the cooking utensil enters a pressure maintaining stage or a pressure relief stage, entering the grease draining stage.

9. A cooking appliance comprising a memory and a processor, wherein the memory stores a computer program, and the processor is used for executing the computer program to execute the cooking appliance control method according to any one of claims 1 to 8.

10. The cooking appliance of claim 9, wherein a minimum level line is provided in the grease trap, the level of liquid in the cooking appliance being above the minimum level line.