CN115067740B - Cooking method of pressure cooker and pressure cooker - Google Patents
Cooking method of pressure cooker and pressure cooker Download PDFInfo
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- CN115067740B CN115067740B CN202210709802.4A CN202210709802A CN115067740B CN 115067740 B CN115067740 B CN 115067740B CN 202210709802 A CN202210709802 A CN 202210709802A CN 115067740 B CN115067740 B CN 115067740B
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- 238000000034 method Methods 0.000 title claims abstract description 49
- 238000010411 cooking Methods 0.000 title claims abstract description 30
- 238000010438 heat treatment Methods 0.000 claims abstract description 118
- 230000008859 change Effects 0.000 claims description 62
- 238000009835 boiling Methods 0.000 claims description 15
- 238000004590 computer program Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 17
- 239000000463 material Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000009736 wetting Methods 0.000 abstract description 4
- 230000008020 evaporation Effects 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 48
- 235000007164 Oryza sativa Nutrition 0.000 description 48
- 235000009566 rice Nutrition 0.000 description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 25
- 239000007788 liquid Substances 0.000 description 12
- 238000004891 communication Methods 0.000 description 9
- 230000000630 rising effect Effects 0.000 description 9
- 230000008569 process Effects 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000003287 optical effect Effects 0.000 description 3
- 230000008878 coupling Effects 0.000 description 2
- 238000010168 coupling process Methods 0.000 description 2
- 238000005859 coupling reaction Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/09—Safety devices
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The application provides a cooking method of a pressure cooker and the pressure cooker, which belongs to the technical field of food processing, the pressure cooker comprises a cooker, an exhaust valve and a heating plate, and the cooking method comprises the following steps: and the heating stage is characterized by continuously acquiring the bottom temperature of the cooker, keeping the exhaust valve open, continuously heating in a power-reducing heating mode, and controlling the pressure cooker to enter the pressure maintaining stage when the bottom temperature is greater than a first temperature preset value. The pressure cooker is controlled to keep the exhaust valve open and continuously heated in the heating stage, when the temperature of the bottom of the cooker reaches a preset temperature constant value, the heating plate is controlled to reduce power and heat, the temperature value of the bottom of the cooker is obtained at the same time, when the temperature value of the bottom of the cooker is larger than the temperature value for characterizing moisture evaporation, the pressure cooker is controlled to enter the pressure maintaining stage, the moisture in the cooker is ensured to be completely evaporated, the phenomenon of partial wetting and partial hardening and even clamping phenomenon of food materials is avoided, and the nutrition in the food materials is fully released while the taste of the food materials is promoted.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a cooking method of a pressure cooker and the pressure cooker.
Background
With the continuous progress of technology, the living standard of people is gradually improved, for example, in daily life, the cooking modes of people are more various and simpler, various food processing products are appeared on the market, and consumers pay more attention to the performance of the food processing products.
The pressure cooker is used as a common kitchen cooking appliance, is increasingly widely used by families, has higher and higher requirements on the taste of rice by consumers, and is mainly divided into heating plate heating and electromagnetic heating according to a heating mode at present, wherein the pressure cooker with electromagnetic heating can quickly enable the pressure in the cooker to rise after water in the cooker reaches boiling in the cooking process to reach a preset pressure value, and at the moment, moisture in the cooker is not completely evaporated, so that the bottom temperature is lower, and the phenomenon of partial wetting, partial hardness and even half-life of rice can occur when the pressure cooker enters into pressure maintaining.
Therefore, how to solve the technical problems of rice becoming wet, hard and even clamping caused by the fact that moisture in a pot of an existing pressure cooker enters a pressure maintaining stage after being completely evaporated is needed.
Disclosure of Invention
The application provides a cooking method of a pressure cooker and the pressure cooker, which are used for solving the technical problems of rice wetting, hardening and even clamping caused by the fact that moisture in a cooker of the existing pressure cooker enters a pressure maintaining stage without being completely evaporated.
According to one aspect of the embodiment of the application, a cooking method of a pressure cooker is provided, the pressure cooker comprises a cooker, an exhaust valve and a heating plate, the cooking method comprises a heating stage and a pressure maintaining stage, under the heating stage, the bottom temperature of the cooker is continuously obtained, the exhaust valve is kept normally open, the pressure cooker is continuously heated in a power-reducing heating mode, and when the bottom temperature is greater than a first temperature preset value, the pressure cooker is controlled to enter the pressure maintaining stage.
Optionally, the heating stage comprises a heating stage and a boiling stage, and when the pressure cooker enters the boiling stage, the bottom temperature of the cooker starts to be acquired and the normally open state of the exhaust valve is maintained.
Optionally, before entering a pressure maintaining stage, acquiring a pressure value and/or a top temperature value in the cooker; and when the pressure value and/or the top temperature value are/is larger than a preset value, opening the exhaust valve until the bottom temperature is larger than the temperature preset value, and entering the pressure maintaining stage.
Optionally, the continuous heating by the reduced power heating mode includes: and when the pressure value and/or the top temperature value are/is larger than a preset value, reducing the heating power of the heating disc to continuously heat until the bottom temperature is larger than the temperature preset value, controlling the heating disc to stop heating, controlling the exhaust valve to close, and entering the pressure maintaining stage.
Optionally, when the pressure value and/or the top temperature value is greater than a preset value, and before opening the exhaust valve, the method includes: judging whether the bottom temperature value is smaller than the preset temperature value or not; when the bottom temperature value is smaller than the preset temperature value, opening the exhaust valve; and when the bottom temperature value is larger than the preset temperature value, entering the pressure maintaining stage.
Optionally, before entering the pressure maintaining stage, the method further comprises: acquiring a bottom temperature change trend; judging whether the bottom temperature change trend is a temperature rise trend or not; and when the temperature change trend is a constant temperature trend or a cooling trend, the step of controlling the heating disc to heat with the second power is performed, and when the temperature change trend is a heating trend, the pressure maintaining stage is performed.
Optionally, before entering the pressure maintaining stage, the method further comprises: acquiring the temperature rise change rate of the bottom temperature; judging whether the temperature rise change rate is larger than a preset change rate or not; and when the temperature rise change rate is smaller than the preset change rate, the step of controlling the heating disc to heat with the second power is performed, and when the temperature rise change rate is larger than the preset change rate, the pressure maintaining stage is performed.
Optionally, before the bottom temperature of the pan reaches the first preset temperature value in the heating stage, the heating plate is heated by adopting first heating power, and after the bottom temperature of the pan reaches the first preset temperature value, the heating plate is heated by adopting second heating power.
According to another aspect of the embodiment of the present application, there is also provided a pressure cooker, including a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to implement the cooking method of the pressure cooker according to any one of the embodiments.
Optionally, the pressure cooker comprises an electromagnetic heating pressure cooker, the exhaust valve comprises an electromagnetic valve and a heavy hammer, and the electromagnetic valve can push the heavy hammer to exhaust so as to reduce the pressure in the cooker.
In the application, in the heating stage of the cooker, the exhaust valve is kept open and continuously heated by controlling the pressure cooker in the heating stage, when the temperature of the bottom of the cooker reaches a preset temperature constant value, the heating plate is controlled to reduce the power for heating, and meanwhile, the temperature value of the bottom of the cooker is obtained, and when the temperature value of the bottom of the cooker is larger than the temperature value representing that moisture is evaporated, the pressure cooker is controlled to enter the pressure maintaining stage, so that the moisture in the cooker is completely evaporated, the phenomenon of partial humidity and partial hardness and even clamping phenomenon of food materials is avoided, and the nutrition in the food materials is fully released while the taste of the food materials is improved.
Further, after the pressure in the cooker reaches the first preset pressure value, the boiling point is high because of the large pressure in the cooker, so that if the water in the cooker needs to be further evaporated by the second power, the pressure in the cooker needs to be reduced, the pressure valve is controlled to be opened for exhausting and reducing the pressure, not only part of water vapor can be discharged, but also the working efficiency of the heating plate can be improved.
Further, the bottom temperature value of the pot is detected, after the moisture at the bottom of the pot is just completely evaporated, the bottom of the pot is continuously heated, and the bottom temperature of the pot is gradually increased at the moment.
Further, the temperature change trend of the bottom of the cooker is detected, when the moisture in the rice is completely evaporated, if the heating plate is continuously controlled to heat, the temperature change trend of the bottom of the cooker is a heating trend, if the moisture in the rice is not completely evaporated, the temperature change trend is not the heating trend, at the moment, the heating plate can be controlled to continuously heat the cooker with the second power until the temperature trend of the bottom of the cooker is the heating trend, the heating is stopped, the moisture in the rice is ensured to be completely evaporated, the taste of the rice is improved, and the nutrients in the rice are fully released.
Further, detect the pan bottom temperature rise rate of change, at the in-process of heating the pan with the second power, if the rice still has moisture, then the temperature rise rate of change of pan bottom is in steady state, after the moisture in the rice evaporates to dry, continue to heat the pan, the temperature increase of pan bottom changes, the temperature rise rate of change will be greater than predetermineeing the temperature rise rate of change, control heating plate stops heating this moment, be equivalent to carrying out real-time supervision to the moisture condition in the rice, can evaporate the moisture in the rice effectively, and can not make the pan bottom overheat and cause the rice to paste the bottom.
Further, the second power can be automatically adjusted based on the pressure value or the top temperature in the cooker, and on the premise that the second power is smaller than the power for boiling rice, the second power can be heated by adopting relatively higher power, the water is evaporated as soon as possible, the pressure maintaining stage is carried out, and the cooking efficiency of the pressure cooker is improved.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the application and together with the description, serve to explain the principles of the application.
In order to more clearly illustrate the embodiments of the application or the technical solutions of the prior art, the drawings which are used in the description of the embodiments or the prior art will be briefly described, and it will be obvious to a person skilled in the art that other drawings can be obtained from these drawings without inventive effort.
FIG. 1 is a flow chart of an alternative method of cooking a pressure cooker according to an embodiment of the application;
FIG. 2 is a schematic illustration of a cooking flow for an alternative pressure cooker in accordance with an embodiment of the application;
fig. 3 is a block diagram of an alternative electronic device in accordance with an embodiment of the present application.
Detailed Description
In order that those skilled in the art will better understand the present application, a technical solution in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in which it is apparent that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present application without making any inventive effort, shall fall within the scope of the present application.
It should be noted that the terms "first," "second," and the like in the description and the claims of the present application and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that the embodiments of the application described herein may be implemented in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
According to an aspect of an embodiment of the present application, there is provided a cooking method of a pressure cooker including a cooker, an exhaust valve, and a heating plate, as shown in fig. 1 and 2, the cooking method including: comprises a heating stage and a pressure maintaining stage,
s10, under the heating stage, continuously acquiring the bottom temperature of the cooker, keeping the exhaust valve open, and continuously heating in a power-reducing heating mode.
S20, judging whether the bottom temperature is larger than a first preset temperature value, entering a step S30 when the bottom temperature is larger than the first preset temperature value, and returning to the step S10 when the bottom temperature is smaller than the first preset temperature value.
S30, controlling the pressure cooker to enter a pressure maintaining stage.
In this embodiment, in the heating stage of the pan, the exhaust valve is kept open and continuously heated by controlling the pressure cooker in the heating stage, when the temperature of the bottom of the pan reaches a preset temperature constant value, the heating plate is controlled to reduce the power and heat, and meanwhile, the temperature value of the bottom of the pan is obtained, and when the temperature value of the bottom of the pan is larger than the temperature value for representing the dryness of the water, the pressure cooker is controlled to enter the pressure maintaining stage, so that the water in the pan is ensured to be completely evaporated, the phenomenon of partial wetting and partial hardening and even clamping of food is avoided, and the nutrition in the food is fully released while the taste of the food is promoted.
In the current market, the heating mode of the pressure cooker is mainly divided into heating disc heating and electromagnetic heating, after the electromagnetic heating pressure cooker stops heating, the condition of insufficient residual temperature exists, and then after the pressure cooker enters a pressure maintaining stage, the water in the rice cannot be evaporated to dryness by the residual temperature, so that the condition that cooked rice is wet and hard sometimes occurs in the use of the electromagnetic heating pressure cooker in daily life, and the following embodiment is explained by taking the electromagnetic heating pressure cooker as an example.
In the initial stage of cooked rice, the pressure cooker needs to heat the cooker, the temperature rising stage is carried out at this moment, the cooked rice in the cooker reaches the boiling point after the temperature rising stage is finished, the cooked rice can be fully stirred at this moment, in the boiling stage, the pressure in the cooker rises faster, the higher the pressure is, the higher the boiling point is, the more unfavorable the residual moisture in the cooked rice is evaporated, therefore, after the temperature rising stage of the pressure cooker is switched to the boiling stage, the exhaust valve can be controlled to be kept normally open, or after the temperature rising stage is switched to the boiling stage, the exhaust valve can be controlled to be normally open after the preset time parameter is entered, the pressure in the cooker is reduced, the boiling point is further reduced, and the residual moisture in the cooked rice is easier to evaporate.
As an exemplary embodiment, before entering the dwell phase, a pressure value and/or a top temperature value in the pan is obtained; and when the pressure value and/or the top temperature value are/is larger than a preset value, opening the exhaust valve until the bottom temperature is larger than the temperature preset value, and entering the pressure maintaining stage. The conversion relation between the top temperature above 100 ℃ and the pressure is as follows: the temperature of 1 ℃ is about equal to 5Kpa, the pressure is related to the temperature, if the pressure enters the pressure maintaining stage, the pressure is about boiling, after the temperature exceeds 100 ℃, the pressure change is very fast, if the pressure is not reduced and exhausted, the condition that the liquid in the cooker overflows the pressure cooker is possible, therefore, the pressure value and the top temperature value in the cooker can be obtained before the pressure cooker enters the pressure maintaining stage, and when the pressure value and/or the top temperature value in the cooker is greater than a preset value, the pressure reduction and the exhaust of the exhaust valve are controlled, so that the condition that the liquid in the cooker overflows the pressure cooker is prevented.
As an exemplary embodiment, the continuous heating in a reduced power heating manner includes: and when the pressure value and/or the top temperature value are/is larger than a preset value, reducing the heating power of the heating disc to continuously heat until the bottom temperature is larger than the temperature preset value, controlling the heating disc to stop heating, controlling the exhaust valve to close, and entering the pressure maintaining stage. In this embodiment, after the pressure value in the cooker reaches the preset value, the moisture in the rice may be evaporated, and if the heating of the heating plate is controlled continuously, the heating of the rice may be stopped, the exhaust valve is controlled to be closed, and the pressure cooker is controlled to enter the pressure maintaining stage.
It should be noted that after the pressure cooker enters the pressure maintaining stage, the heating plate can heat the cooker, and the heating power at the moment can be reduced again, so that the cooking degree of food is ensured.
In the application, the first temperature information of the heating plate can be obtained, and when the change state of the first temperature information accords with the preset temperature state, the water in the rice is represented to be evaporated, and the pressure cooker can be controlled to enter the pressure maintaining stage.
The preset heating state can be a temperature rise curve, a heating rate and the like in a dry pot state in which the water in the pot is continuously heated after being evaporated, and the water in the rice can be considered to be evaporated after the first temperature information of the bottom of the pot meets the temperature rise curve and/or the heating rate in the dry pot state.
The first temperature information can be a bottom temperature value of the pot, and when the bottom temperature value is smaller than the preset temperature value, the first temperature information is confirmed to not meet a preset heating state, and the heating disc is controlled to heat in a power-down mode; when the bottom temperature value is larger than the preset temperature value, the pressure cooker is controlled to enter a pressure maintaining stage. In the embodiment, after the water at the bottom of the pan is just completely evaporated, the bottom of the pan is continuously heated, and the temperature of the bottom of the pan is gradually increased at the moment.
The first temperature information can also be a temperature change trend, and the bottom temperature change trend is obtained; judging whether the bottom temperature change trend is a temperature rise trend or not; and when the temperature change trend is a constant temperature trend or a cooling trend, keeping the exhaust valve normally open until the temperature change trend is a heating trend, and entering the pressure maintaining stage. When the water in the rice is completely evaporated, if the heating plate is continuously controlled to heat, the temperature change trend of the cooker accords with the temperature change trend of the heating of the dry cooker, the temperature rises quickly, the temperature change trend is larger, if the water in the rice is not completely evaporated, the boiling point is high due to the fact that the pressure in the cooker is larger, the temperature trend change of the bottom of the cooker is weaker, the temperature change trend of the bottom of the cooker is weaker than the temperature change trend of the heating of the dry cooker, at the moment, the exhaust valve can be controlled to exhaust and reduce the pressure firstly, then the heating plate is controlled to reduce the power to continuously heat the cooker until the temperature trend of the bottom of the cooker is the rising trend, the water in the rice is represented to be evaporated, the pressure cooker is controlled to enter the pressure maintaining stage, the water in the rice is guaranteed to be completely evaporated, the taste of the rice is improved, and the nutrients in the rice are fully released.
When the temperature value of the bottom of the pan is used for determining whether the moisture in the rice is completely evaporated, because the heating power for heating the pan is mostly average heating power, in the actual heating process, the situation that the heating power for a certain period of time is larger and the heating power for the next adjacent period of time is smaller may occur, when the heating power of the heating pan for heating the bottom of the pan is larger, the condition that even if the moisture in the rice is not evaporated yet, the detected temperature of the bottom of the pan exceeds the preset temperature value may occur, and the heating of the pan is stopped at this moment, the result that the rice is still wet and hard is still caused.
The first temperature information can also be a temperature rise change rate, the temperature rise change rate of the bottom temperature is obtained, and when the temperature rise change rate is smaller than the preset change rate, the exhaust valve is kept open and the pot is continuously heated by reducing the power; when the temperature rise change rate is larger than the preset change rate, the pressure cooker is controlled to enter a pressure maintaining stage. In the process of continuously heating the cookware in a power-reducing manner, if the cooked rice still contains moisture, the temperature rising change rate of the bottom of the cookware is in a stable state, after the moisture in the cooked rice is evaporated to dryness, the temperature of the bottom of the cookware is increased and changed, the temperature rising change rate is larger than the preset temperature rising change rate, and the pressure cooker is controlled to enter a pressure maintaining stage, so that the moisture condition in the cooked rice is monitored in real time, the moisture in the cooked rice can be effectively evaporated to dryness, the cooked rice paste bottom is not caused by overheating of the bottom of the cookware, and the nutrient substances in the cooked rice can be fully released while the taste of the cooked rice is ensured.
Similarly, the temperature rise rate of change is similar with the temperature value of pan bottom, and when the pan bottom temperature rise rate of change that detects is corresponding great heating power, also probably appears the temperature rise rate of change of pan bottom and is greater than the condition of predetermineeing the temperature rise rate of change, stops heating the pan this moment and can appear the condition that rice is wet and hard partially equally, can detect the temperature value of pan bottom, temperature change trend and temperature rise rate of change simultaneously, and when the temperature value of pan bottom, temperature change trend and temperature rise rate of change all satisfy the condition of corresponding entering pressurize stage, the pressure cooker is got into the pressurize stage again in control, guarantees the quality of cooked rice.
After the temperature state of the bottom of the cooker accords with the preset temperature rising state, the pressure cooker can be controlled to keep the current state for a preset time period, then the pressure cooker enters a pressure maintaining stage, the preset time period has different values according to the difference of the rice amount and the water amount, the larger the rice amount is, the larger the water amount is, the longer the corresponding preset time period is, and the internal nutrition of the rice can be fully released while the taste of the rice is improved.
According to another aspect of an embodiment of the present application, there is also provided a pressure cooker including a memory storing a computer program and a processor executing the computer program to implement the cooking method of the pressure cooker according to any one of the embodiments. The pressure cooker described in the above embodiment may be an electromagnetic heating pressure cooker.
As an exemplary embodiment, the exhaust valve may include a solenoid valve and a weight, and the solenoid valve may push the weight to exhaust and reduce pressure when powered on, and maintain a normally open state.
From the description of the above embodiments, it will be clear to a person skilled in the art that the method according to the above embodiments may be implemented by means of software plus the necessary general hardware platform, but of course also by means of hardware, but in many cases the former is a preferred embodiment. Based on such understanding, the technical solution of the present application may be embodied essentially or in a part contributing to the prior art in the form of a software product stored in a storage medium (e.g. ROM (Read-Only Memory)/RAM (Random Access Memory), magnetic disk, optical disk), comprising instructions for causing a terminal device (which may be a mobile phone, a computer, a server, or a network device, etc.) to perform the method according to the embodiments of the present application.
According to yet another aspect of the embodiments of the present application, there is also provided an electronic device for implementing the above cooking method, which may be a server, a terminal, or a combination thereof.
Fig. 3 is a block diagram of an alternative electronic device, according to an embodiment of the application, as shown in fig. 3, including a processor 502, a communication interface 504, a memory 506, and a communication bus 508, wherein the processor 502, the communication interface 504, and the memory 506 communicate with each other via the communication bus 508, wherein,
a memory 506 for storing a computer program;
the processor 502 is configured to execute the computer program stored in the memory 506, and implement the following steps:
acquiring a processing instruction of the food processor;
determining a stable liquid level in a processing procedure requiring to maintain a stable liquid level in the processing chamber 10 based on the processing instruction;
and determining a water level adjustment strategy in the water tank 20 based on the stable liquid level, so that the water level in the water tank 20 is smaller than or equal to the stable liquid level of the current processing procedure in the process of executing at least one processing procedure needing to maintain the stable liquid level.
Alternatively, in the present embodiment, the above-described communication bus may be a PCI (Peripheral Component Interconnect, peripheral component interconnect standard) bus, or an EISA (Extended Industry Standard Architecture ) bus, or the like. The communication bus may be classified as an address bus, a data bus, a control bus, or the like. For ease of illustration, only one thick line is shown in fig. 3, but not only one bus or one type of bus.
The communication interface is used for communication between the electronic device and other devices.
The memory may include RAM or may include non-volatile memory (non-volatile memory), such as at least one disk memory. Optionally, the memory may also be at least one memory device located remotely from the aforementioned processor.
As an example, as shown in fig. 3, the memory 502 may include, but is not limited to, a module unit in the food processor, which is not described in detail in this example.
The processor may be a general purpose processor and may include, but is not limited to: CPU (Central Processing Unit ), NP (Network Processor, network processor), etc.; but also DSP (Digital Signal Processing, digital signal processor), ASIC (Application Specific Integrated Circuit ), FPGA (Field-Programmable Gate Array, field programmable gate array) or other programmable logic device, discrete gate or transistor logic device, discrete hardware components.
Alternatively, specific examples in this embodiment may refer to examples described in the foregoing embodiments, and this embodiment is not described herein.
It will be appreciated by those skilled in the art that the structure shown in fig. 3 is only illustrative, and the device implementing the cooking method may be a terminal device, and the terminal device may be a smart phone (such as an Android mobile phone, an iOS mobile phone, etc.), a tablet computer, a palm computer, a mobile internet device (Mobile Internet Devices, MID), a PAD, etc. Fig. 3 is not limited to the structure of the electronic device. For example, the terminal device may also include more or fewer components (e.g., network interfaces, display devices, etc.) than shown in fig. 3, or have a different configuration than shown in fig. 3.
Those of ordinary skill in the art will appreciate that all or part of the steps in the various methods of the above embodiments may be implemented by a program for instructing a terminal device to execute in association with hardware, the program may be stored in a computer readable storage medium, and the storage medium may include: flash disk, ROM, RAM, magnetic or optical disk, etc.
According to yet another aspect of an embodiment of the present application, there is also provided a storage medium. Alternatively, in the present embodiment, the above-described storage medium may be used for executing the program code of the cooking method.
Alternatively, in this embodiment, the storage medium may be located on at least one network device of the plurality of network devices in the network shown in the above embodiment.
Alternatively, in the present embodiment, the storage medium is configured to store program code for performing the steps of:
acquiring a processing instruction of the food processor;
determining a stable liquid level in a processing procedure requiring to maintain a stable liquid level in the processing chamber 10 based on the processing instruction;
and determining a water level adjustment strategy in the water tank 20 based on the stable liquid level, so that the water level in the water tank 20 is smaller than or equal to the stable liquid level of the current processing procedure in the process of executing at least one processing procedure needing to maintain the stable liquid level.
Alternatively, specific examples in the present embodiment may refer to examples described in the above embodiments, which are not described in detail in the present embodiment.
Alternatively, in the present embodiment, the storage medium may include, but is not limited to: various media capable of storing program codes, such as a U disk, ROM, RAM, a mobile hard disk, a magnetic disk or an optical disk.
The foregoing embodiment numbers of the present application are merely for the purpose of description, and do not represent the advantages or disadvantages of the embodiments.
The integrated units in the above embodiments may be stored in the above-described computer-readable storage medium if implemented in the form of software functional units and sold or used as separate products. Based on such understanding, the technical solution of the present application may be embodied in essence or a part contributing to the prior art or all or part of the technical solution in the form of a software product stored in a storage medium, comprising several instructions for causing one or more computer devices (which may be personal computers, servers or network devices, etc.) to perform all or part of the steps of the method described in the embodiments of the present application.
In the foregoing embodiments of the present application, the descriptions of the embodiments are emphasized, and for a portion of this disclosure that is not described in detail in this embodiment, reference is made to the related descriptions of other embodiments.
In several embodiments provided by the present application, it should be understood that the disclosed client may be implemented in other manners. The above-described embodiments of the apparatus are merely exemplary, and the division of the units, such as the division of the units, is merely a logical function division, and may be implemented in another manner, for example, multiple units or components may be combined or may be integrated into another system, or some features may be omitted, or not performed. Alternatively, the coupling or direct coupling or communication connection shown or discussed with each other may be through some interfaces, units or modules, or may be in electrical or other forms.
The units described as separate units may or may not be physically separate, and units shown as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the solution provided in the present embodiment.
Thus far, the technical solution of the present application has been described in connection with the foregoing embodiments, but it will be readily understood by those skilled in the art that the scope of the present application is not limited to only these specific embodiments. The technical solutions in the above embodiments can be split and combined by those skilled in the art without departing from the technical principles of the present application, and equivalent changes or substitutions can be made to related technical features, so any changes, equivalent substitutions, improvements, etc. made within the technical principles and/or technical concepts of the present application will fall within the protection scope of the present application.
In this specification, each embodiment is described in a progressive manner, and identical and similar parts of each embodiment are all referred to each other, and each embodiment mainly describes differences from other embodiments. In particular, for system embodiments, since they are substantially similar to method embodiments, the description is relatively simple, as relevant to see a section of the description of method embodiments.
The foregoing is merely exemplary of the present application and is not intended to limit the present application. Various modifications and variations of the present application will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the application are to be included in the scope of the claims of the present application.
Claims (10)
1. The cooking method of the pressure cooker comprises a cooker, a heating device and an exhaust valve, and the pressure cooker comprises an electromagnetic heating pressure cooker and is characterized by comprising a heating stage and a pressure maintaining stage, wherein the bottom temperature of the cooker is continuously obtained and kept normally open in the heating stage, the exhaust valve is continuously heated in a power-reducing heating mode, and when the bottom temperature is greater than a temperature preset value, and the temperature change trend of the bottom temperature is a temperature rise trend and the temperature rise change rate is greater than the preset temperature rise change rate, the pressure maintaining stage is entered.
2. The method of cooking a pressure cooker according to claim 1, wherein the heating stage includes a heating stage and a boiling stage, and the pressure cooker starts to acquire a bottom temperature of the cooker and maintains a normally open state of the exhaust valve when the pressure cooker enters the boiling stage.
3. The method of cooking a pressure cooker according to claim 1, wherein, before entering the dwell stage,
acquiring a pressure value and/or a top temperature value in the cooker;
and when the pressure value and/or the top temperature value are/is larger than a preset value, opening the exhaust valve until the bottom temperature is larger than the temperature preset value, and entering the pressure maintaining stage.
4. A method of cooking a pressure cooker as claimed in claim 3, wherein said continuously heating in a reduced power heating manner comprises:
and when the pressure value and/or the top temperature value are/is larger than a preset value, reducing the heating power of the heating device to continuously heat until the bottom temperature is larger than the temperature preset value, controlling the heating device to stop heating, controlling the exhaust valve to close, and entering the pressure maintaining stage.
5. A method of cooking a pressure cooker according to claim 3, wherein when the pressure value and/or the top temperature value is greater than a preset value, and before opening the exhaust valve, comprising:
judging whether the bottom temperature value is smaller than the temperature preset value or not;
when the bottom temperature value is smaller than the temperature preset value, opening the exhaust valve;
and when the bottom temperature value is larger than the temperature preset value, entering the pressure maintaining stage.
6. The method of cooking a pressure cooker of claim 1, further comprising, prior to entering the dwell phase:
acquiring a bottom temperature change trend;
judging whether the bottom temperature change trend is a temperature rise trend or not;
and when the temperature change trend is a constant temperature trend or a cooling trend, keeping the exhaust valve normally open until the temperature change trend is a heating trend, and entering the pressure maintaining stage.
7. The method of cooking a pressure cooker of claim 6, further comprising, prior to entering the dwell phase: acquiring the temperature rise change rate of the bottom temperature;
judging whether the temperature rise change rate is larger than a preset change rate or not;
and when the temperature rise change rate is smaller than the preset change rate, keeping the exhaust valve normally open, and entering the pressure maintaining stage when the temperature rise change rate is larger than the preset change rate.
8. The method according to claim 1, wherein the heating means is heated by a first heating power before the bottom temperature of the pot reaches a first preset temperature value in the heating stage, and the heating means is heated by a second heating power after the bottom temperature of the pot reaches the first preset temperature value.
9. A pressure cooker comprising a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to perform the cooking method of the pressure cooker of any one of claims 1 to 8.
10. The pressure cooker of claim 9, wherein the pressure cooker comprises an electromagnetic heating pressure cooker, the exhaust valve comprises a solenoid valve and a weight, and the solenoid valve is capable of pushing the weight to exhaust to reduce pressure in the cooker.
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| CN115067740A (en) | 2022-09-20 |
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