CN115590380A

CN115590380A - Cooking appliance, control method thereof, electronic device and storage medium

Info

Publication number: CN115590380A
Application number: CN202110777983.XA
Authority: CN
Inventors: 羊小亮; 吴良柳; 黄韦铭; 刘化勇; 罗飞龙; 郑博文
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2021-07-09
Filing date: 2021-07-09
Publication date: 2023-01-13

Abstract

The invention discloses a cooking appliance and a control method thereof, electronic equipment and a storage medium, wherein the cooking appliance comprises a cooking main body, a cover body, a heating device and a cooking accessory, the cooking main body is a straight pot, the cooking accessory is arranged in a cooking cavity and comprises a containing part and a medium replacing part, a through hole is arranged on the containing part, the through hole is communicated with a containing space and an overflowing gap, the medium replacing part is provided with a medium replacing cavity with an open lower end, the cooking appliance comprises a boiling stage, the boiling stage comprises a scouring stage, and the control method comprises the following steps: and in the flushing stage, the heating device is controlled to work at a first preset power so as to enable the liquid in the cooking cavity to enter the containing space to flush the food materials. According to the control method of the cooking appliance provided by the embodiment of the invention, the rice can be fully stirred when the cooking main body is the straight pot, so that the water absorption uniformity and the heating uniformity of the rice are improved, the sugar draining effect of the rice is improved, and the like.

Description

Cooking appliance, control method thereof, electronic device and storage medium

Technical Field

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

Background

Cooking utensil among the correlation technique, for example, have the electric rice cooker of preparation drop rice function, for reducing the cost of manufacturing management, generally set up to dispose general cauldron in the pot in the straight body, general cauldron receives the restriction of structure universal performance, it is great between cauldron wall and the pot wall when using in the pot in the straight body, the easy water level that appears rises increases the degree of difficulty and is difficult to control, easy caking of the in-process rice of cooking, the inside grain of rice of the rice ball of caking absorbs water inhomogeneous, the surface gelatinization degree is inhomogeneous, thereby it is relatively poor to lead to the hypoglycemic effect.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. Therefore, the control method of the cooking appliance has the advantages that the rice can be stirred, the water absorption uniformity and the heating uniformity of the rice are improved conveniently, and the sugar draining effect of the rice is improved conveniently.

The invention further provides a cooking appliance.

The invention further provides the electronic equipment.

The invention also proposes a non-transitory computer-readable storage medium.

In order to achieve the above object, according to an embodiment of a first aspect of the present invention, a control method of a cooking appliance is provided, the cooking appliance includes a cooking main body, a cover body, a heating device, and a cooking accessory, the cooking main body is a straight pan, a cooking cavity is defined between the cooking main body and the cover body, the cooking accessory is disposed in the cooking cavity and includes a containing portion and a medium replacement portion, the containing portion has a containing space, an overflow gap is defined between the containing portion and an inner wall of the cooking cavity, a through hole is disposed on the containing portion, the through hole communicates the containing space with the overflow gap, and the medium replacement portion has a medium replacement cavity with an open lower end, wherein the cooking appliance includes a boiling stage, the boiling stage includes a flushing stage, and the control method includes: and in the flushing stage, the heating device is controlled to work at a first preset power so that the liquid in the cooking cavity enters the containing space to flush the food materials.

According to the control method of the cooking appliance, the rice can be washed when the cooking main body is the straight pot, so that the water absorption uniformity and the heating uniformity of the rice are improved, the sugar draining effect of the rice is improved, and the like.

In addition, the control method of the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:

according to some embodiments of the invention, the first predetermined power is a high power.

According to some embodiments of the invention, the first preset power is full power.

According to some embodiments of the invention, a predetermined amount of water is determined according to a gap volume between the cooking accessory and the side wall of the cooking cavity; determining a first preset heat according to the preset water amount; and determining the first preset power according to the first preset heat.

According to some embodiments of the invention, the control method comprises: the boiling stage is provided with a plurality of cycles, each cycle comprises a heating time interval and an intermittent time interval, and first preset power of the heating time interval is determined according to the heating time interval and the first preset heat.

According to some embodiments of the invention, the boiling phase comprises a high temperature water absorption phase, the high temperature water absorption phase is before the flushing phase, and the heating device is controlled to operate at a second preset power in the high temperature water absorption phase, and the second preset power is smaller than the first preset power, so that water in the cooking cavity does not overflow.

According to some embodiments of the invention, the boiling phase comprises a gelatinization phase after the boiling phase, in which the heating means is controlled to operate at the second preset power.

An embodiment of the second aspect of the present invention provides a cooking appliance, which adopts the control method of the cooking appliance according to the embodiment of the first aspect, and the cooking appliance includes a control device, which is used for controlling the heating device to operate at a first preset power in a flushing stage so as to enable liquid in the cooking cavity to enter the containing space to flush the food.

According to the cooking appliance provided by the embodiment of the invention, the cooking accessory is arranged in the cooking cavity, and the control device is used for controlling the heating device to work, so that the rice can be stirred by water flow, the water absorption uniformity and the heating uniformity of the rice can be improved conveniently, the sugar leaching effect of the rice can be improved conveniently, and the like.

According to some embodiments of the invention, the cooking accessory is a universal kettle, and the distance between the universal kettle and the side wall of the cooking cavity is 1-50 mm.

According to some embodiments of the invention, the height of the receptacle of the cooking accessory is 10-300 mm.

An electronic device according to an embodiment of the third aspect of the invention comprises a memory, a processor; wherein the processor executes a program corresponding to the executable program code by reading the executable program code stored in the memory, for implementing the control method of the cooking appliance as described in the above embodiments.

A non-transitory computer-readable storage medium according to a fourth aspect embodiment of the present invention has stored thereon a computer program that, when executed by a processor, implements a control method of a cooking appliance as described in the above embodiments.

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

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

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

Fig. 2 is a sectional view of a cooking accessory of a cooking appliance according to an embodiment of the present invention.

Fig. 3 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention.

Fig. 4 is a flowchart of a control method of a cooking appliance according to another embodiment of the present invention.

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

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

Fig. 7 is a schematic structural diagram of an electronic device according to an embodiment of the present invention.

Reference numerals:

the cooking appliance 100 is provided with a cooking unit,

the cooking body 10, the cooking container 11, the cooking cavity 110, the cover 20,

a heating means 30, a cooking accessory 60, a holding part 61, a holding space 611, a through hole 612, an overflow gap 613, a medium replacement part 62, a medium replacement chamber 621,

electronic device 70, memory 71, processor 72.

Detailed Description

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

A control method of a cooking appliance according to an embodiment of the present invention is described below with reference to the accompanying drawings.

As shown in fig. 1 to 6, a method of controlling a cooking appliance according to an embodiment of the present invention.

As shown in fig. 1 and 2, a cooking appliance 100 according to an embodiment of the present invention includes a cooking main body 10, a cover body 20, a heating device 30, and a cooking accessory 60, wherein the cooking main body 10 is provided with a cooking container 11, the cooking container 11 is a straight inner pot, and a cooking cavity 110 capable of engaging and placing food materials is defined between the cooking container 11 and the cover body 20.

The cooking accessory 60 is detachably disposed in the cooking cavity 110, and the cooking accessory 60 specifically includes a containing part 61 and a medium replacing part. Specifically, the containing part 61 has a containing space 611, and the containing space 611 may be used to contain rice. An overflow gap 613 allowing fluid to pass through is defined between the outer wall of the containing part 61 and the inner wall of the cooking cavity 110, and a through hole 612 is formed in the containing part 61, and the through hole 612 can communicate the containing space 611 and the overflow gap 613, so that the liquid can flow between the containing space 611 and the overflow gap 613. The medium replacement part 62 has a medium replacement cavity 621 with an open lower end, the medium replacement part 62 is disposed below the containing part 61 (in the vertical direction as shown in fig. 1), and the medium replacement part 62 itself or the medium replacement part 62 and the containing part 61 together define the medium replacement cavity 621 with an open bottom. When the heating device 30 heats the cooking cavity 110, water vapor can be generated in the medium displacement cavity 621, and the water vapor can press out the liquid in the medium displacement cavity 621, so that the liquid level in the cooking cavity 110 is increased. Therefore, liquid in the cooking cavity 110 can enter the containing space 611 through the through holes 612 to spray and wash the rice in the containing space 611, so that the rice is fully contacted with the liquid, and sugar in the rice can be separated out. When the cooking appliance 100 stops heating or the heating power is reduced, the volume of the liquefied water vapor in the medium replacement cavity 621 is reduced, and the liquid outside the medium replacement cavity 621 enters the medium replacement cavity 621 to replace the space occupied by the water vapor, so that the rice water is separated from the water in the containing space 611 under the liquid level of the cooking cavity 110, and the sugar content of the rice is effectively reduced.

The cooking appliance 100 of the present invention may be an electric cooker, an electric pressure cooker, an electric stewpan, or a health preserving pot, and the cooking appliance 100 of the present invention is exemplified as an electric cooker with a function of draining rice, but the present invention is not limited thereto. After reading the description of the present application, it is obvious for a person skilled in the art to apply the cooking appliance 100 of the present application to an electric pressure cooker, an electric stewpan, a health preserving pot, or the like, knowing the technical idea of the present application.

For example, the electric rice cooker can have the function of making dripping rice, and the key points are as follows: the separation of the rice and the rice soup can be realized in the cooking process, the filtered rice is put on a food steamer for steaming, and the rice soup is left in the cooking cavity 110 to reduce the sugar content of the rice. Cooking appliance 100 includes at least a water absorption stage, a heating stage, and a boiling stage. Mixing rice and water in the water absorption stage, i.e. soaking rice in water, and allowing rice to absorb water in the water absorption stage. Specifically, rice may be placed in the holding space 611, and then fresh water may be injected into the cooking cavity 110 until the fresh water is over the rice. It should be understood here that the heating device 30 may be used to heat or not heat the cooking cavity 110 during the water absorption phase. The heating device 30 can be used to heat the rice and water during the heating stage until the water is boiled before entering the boiling stage.

In some embodiments, as shown in fig. 3, during cooking, the cooking appliance 100 may include a boiling stage, the boiling stage includes a flushing stage, and the control method of the cooking appliance 100 may include:

the heating device 30 is controlled to operate at a first preset power during the flushing stage, so that the liquid in the cooking cavity 110 enters the containing space 611 to flush the food material.

According to the control method in cooking of the cooking appliance 100 in the embodiment of the invention, since the cooking main body 10 is a straight pot, the universal cooking accessory 60 is suitable to be arranged in the cooking main body 10, the gap between the cooking accessory 60 and the side wall of the cooking cavity 110 is relatively large, and by controlling the heating device to work at a relatively large power such as the first preset power in the flushing stage, the liquid in the cooking cavity 110 can enter the containing space 611 to flush the food. That is, the water in the cooking cavity 110 can circulate between the cooking cavity 110 and the containing space 611 during the washing stage, so that the rice can be stirred and washed by the water flow. Therefore, the problems that the difficulty of water level rising is increased and the control is difficult due to the large gap between the cooking accessory 60 and the side wall of the cooking cavity 110 can be avoided, and the phenomena of overflowing or incomplete cooking of the cooking materials and the like in the cooking process can be prevented.

Particularly, water can carry out intensive mixing to the rice that holds in the space 611, can wash repeatedly and hold the rice in the space 611, breaks up the rice, avoids the rice caking to do benefit to the drop sugar, make the rice fully absorb moisture and be heated, thereby can prevent that rice from pressing from both sides living, and then can promote the taste of rice. Meanwhile, the friction effect between the rice can be increased, the starch on the surface of the rice can be easily dropped, and the sugar content in the rice can be further reduced.

It should be understood that the cooking container 11 is a straight inner pot, i.e. the cooking container 11 is a non-necking inner pot, and the cooking cavity 110 is a non-necking cavity structure, so as to facilitate the arrangement of the universal cooking accessory 60 in the cooking container 11. The first predetermined power is a high power when the heating device 30 is operated, so that the water in the cooking chamber 110 is in a substantially boiling state.

Therefore, the control method of the cooking utensil provided by the embodiment of the invention has the advantages that the rice can be stirred and washed, the water absorption uniformity and the heating uniformity of the rice are improved conveniently, the sugar leaching effect of the rice is improved conveniently, and the like.

In the following description of the control method of the cooking appliance according to some embodiments of the present invention, the cooking appliance 100 of the present invention may include: the method comprises a self-checking stage, a heating stage, a boiling stage, a stewing stage and a heat preservation stage, wherein the boiling stage comprises a high-temperature water absorption stage, a scouring stage and a gelatinization stage.

In some alternative embodiments, the first predetermined power is a high power when the heating device 30 is in operation. Therefore, the water in the cooking cavity 110 is in a large-amplitude boiling state, so that the water can flow between the cooking cavity 110 and the containing space 611 in a circulating manner, and the rice is stirred and flushed by the water flow.

It should be understood that "high power" refers to the condition that the power adjustment ratio of the heating device 30 is greater than 6/16, and "power adjustment ratio" refers to the ratio of the actual working time of the heating device 30 to the heating period in each heating period, for example, 6/16 may refer to the time taking 16 seconds as a heating period, the working time of the heating device 30 in the heating period is 6 seconds, and the rest 10 seconds of the heating device 30 is not working. Specifically, "high power" may be high power or full power of the heating device 30.

Further, the first preset power is preferably the full power when the heating device 30 is operated. It is to be understood here that "full power" refers to the rated power of the heating device 30. This further facilitates heating of the water in the cooking chamber 110 to make the water have a substantially boiling state, thereby facilitating the water to enter the holding space 611 to stir and wash the rice.

In some embodiments of the present invention, the control method in the cooking of the cooking appliance 100 comprises the following steps:

s1, a preset amount of water is determined according to a gap volume between the cooking accessory 60 and the sidewall of the cooking cavity 110.

Alternatively, cooking vessel 11 of cooking appliance 100 is formed as a straight inner pot, cooking vessel 11 has cooking cavity 110 therein, and cooking accessory 60 is a universal pot. In the cooking process, the universal kettle is matched in the straight inner pot, the distance between the kettle wall and the pot wall is larger, and a larger gap space is formed. In the flushing stage, the control device determines the volume of the clear water to be added in the cooking cavity 110 according to the volume of the gap space, so as to ensure that water can enter the containing space 611 to stir and flush the rice in the flushing stage, so that the cooking appliance 100 can perform normal cooking work. It should be understood here that the straight body inner pan and the universal kettle are respectively of a universal structure, that is, the matching structure of the straight body inner pan and the universal kettle can be applied to different types of cooking appliances 100, so as to reduce the cost of manufacturing management and the convenience of use.

And S2, determining a first preset heat according to the preset water amount.

Alternatively, the control device may calculate the amount of heat required for boiling the fresh water according to the volume of the fresh water to be added, and then the cooking utensil 100 may provide the corresponding amount of heat, so as to ensure that the added fresh water can be reliably and sufficiently boiled to wash and wash the rice.

And S3, determining first preset power according to the first preset heat.

Alternatively, the control device may calculate a first preset power of the heating device 30 in the flushing stage according to the heat required for heating the fresh water, and control the heating device 30 to operate at the first preset power. This controls the temperature of the fresh water in the cooking chamber 110 to rise rapidly to boiling, and ensures that the water is in a state of substantial boiling. The water level in the cooking cavity 110 rises after the water boils, so that the water in the cooking cavity 110 can enter the containing space 611 through the through holes 612, the rice in the containing space 611 is sprayed and washed, the rice is fully contacted with the water and stirred, and the sugar in the rice can be fully separated out.

In some alternative examples, fresh water is added to the cooking chamber 110 prior to cooking, the amount of fresh water added ensuring that the fresh water soaks the rice. In the stage of water absorption, the control device controls the heating device 30 to work, the rice can fully absorb water when being soaked in the warm water, the water level in the cooking cavity 110 is lowered, and the rice is separated from the water. In the washing stage, the control device controls the heating device 30 to work at a first preset power, so as to ensure that the cooking appliance 100 can normally perform cooking work, and stirring and sugar draining of the rice are realized.

Specifically, in the washing stage, water in the cooking cavity 110 may enter the containing space 611 through the through hole 612, and the water in the containing space 611 may flow out to the cooking cavity 110 through the through hole 612, so as to wash and stir the rice in the containing space 611. The rice can break up fluffy like this, prevents the rice caking, improves the homogeneity and the heating homogeneity of absorbing water of rice, makes rice surface gelatinization degree even, and it is inhomogeneous to avoid the drop sugar after the boiling, does benefit to the drop sugar. And the rice grains can be rubbed in the stirring process, so that the surface starch can fall off easily.

A method for controlling a cooking appliance according to an embodiment of the present invention will be described with reference to fig. 4, and the cooking appliance 100 of the present invention may include: the method comprises a self-checking stage, a heating stage, a boiling stage, a stewing stage and a heat preservation stage, wherein the boiling stage comprises a high-temperature water absorption stage, a scouring stage and a gelatinization stage.

As shown in fig. 4, the control method in the cooking of the cooking appliance 100 includes the steps of:

s101, in a self-checking stage, detecting the ambient air pressure of the surrounding environment, determining that the ambient air pressure is less than 1 standard atmospheric pressure, and controlling a cooking appliance to enter a plateau cooking module, wherein in the plateau cooking mode, a boiling stage comprises a high-temperature water absorption stage, a flushing stage and a pasting stage.

Optionally, the cooking appliance 100 is provided with a pressure detection device, the pressure detection device is configured to detect an ambient air pressure of an environment around the cooking appliance 100, and send a detection result to the control device, and the control device compares the detection result with a standard atmospheric pressure, so as to determine whether the ambient air pressure is less than 1 standard atmospheric pressure. If the ambient air pressure is greater than or equal to 1 standard atmospheric pressure, a common cooking mode can be selected for cooking, and if the ambient air pressure is less than 1 standard atmospheric pressure, a plateau cooking mode is selected for cooking. Therefore, the cooking appliance 100 can select a proper cooking mode according to the ambient air pressure condition, and the cooking effect is ensured.

And S102, in the heating stage, controlling the heating device 30 to work at a third preset power.

Optionally, the third preset power is greater than the second preset power, and the second preset power may be greater than, less than or equal to the first preset power, and may be selected according to an actual situation. The heating power of the heating device 30 is high, and the temperature of the cooking chamber 110 can be controlled to rise rapidly, so that the temperature of the water in the cooking chamber 110 can rise gradually until the boiling stage is reached.

And S103, the boiling stage comprises a high-temperature water absorption stage, before the flushing stage, in the high-temperature water absorption stage, the heating device 30 is controlled to work at a second preset power, and the second preset power is smaller than the first preset power so as to prevent water in the cooking cavity 110 from overflowing.

Optionally, in the high-temperature water absorption stage, the control device controls the heating device 30 to operate at a second preset power, the heating power of the heating device 30 is relatively low, and the boiling state of the water in the cooking cavity 110 can be controlled when the cooking cavity 110 is heated, so that the boiling degree of the water is relatively weak. Therefore, the rice can fully absorb water in the warm water, the water absorption effect is improved, and the phenomenon that water overflows the cooking cavity 110 due to the fact that the water is in a violent boiling state can be avoided.

In some specific examples, the control means controls the heating means 30 to intermittently heat during the high temperature water absorption phase having a plurality of cycles each including a heating period and an intermittent period, and a ratio of the duration of the heating period to the intermittent period in each cycle is 5/16. For example, the cycle period may be 2 minutes, and the ratio of the heating period to the intermittent period is 5/16, which facilitates accurate control of the heating power of the heating device 30, and thus the temperature of the water in the cooking chamber 110.

And S104, controlling the heating device 30 to work at a first preset power in the flushing stage.

In some embodiments, the flush phase has a plurality of cycles, each cycle including a heating period and an intermittent period, and the first preset power for the heating period is determined based on the heating period and the first preset heat. Thus, during the heating period, the heating device 30 can be operated at the first preset power. For example, the control device controls the heating device 30 to perform intermittent heating, and the cycle period may be 40 seconds, wherein the heating device 30 may continuously heat for 30 seconds every 10 seconds, so that the average heating power of the heating device 30 is the first preset power. This facilitates accurate control of the heating power of the heating device 30 and accurate control of the temperature inside the cooking chamber 110.

In some alternative examples, the duration of the flush phase may be 4-20 minutes. For example, the duration of the flushing phase is 5 minutes, 10 minutes or 20 minutes. Therefore, the rice can be fully washed and stirred by water flow in the washing stage, so that sugar in the rice can be fully separated out, and the sugar content of the rice is reduced.

In some specific examples, the control device controls the heating device 30 to intermittently heat during a flushing phase, the flushing phase having a plurality of cycles, each cycle including a heating period and an intermittent period, and a ratio of the duration of the heating period to the intermittent period in each cycle being 7/16. For example, the cycle period may be 2 minutes, and the ratio of the heating period to the intermittent period is 7/16, which facilitates accurate control of the heating power of the heating device 30, and thus the temperature of the water in the cooking chamber 110.

And S105, the boiling stage comprises a gelatinization stage, and after the flushing stage, the heating device 30 is controlled to work at a second preset power in the gelatinization stage. Therefore, the uniformity of the surface gelatinization degree of the rice grains can be improved, the sugar leaching operation in the rice cooking process is facilitated, more digestible starch is prevented from being produced by the rice, and the desugaring is facilitated.

In some specific examples, the control means controls the heating means 30 to intermittently heat during the gelatinization stage having a plurality of cycles each including a heating period and an intermittent period, and a ratio of the duration of the heating period to the intermittent period in each cycle is 5/16. For example, the cycle period may be 5 minutes, and the ratio of the heating period to the intermittent period is 5/16, so as to accurately control the heating power of the heating device 30 and improve the cooking effect.

And S106, controlling the heating device 30 to work at a fourth preset power in the stewing stage. That is, the rice is separated from water during the braising stage, and the heating device 30 heats the rice with a large heating power. At this time, the heating power of the heating device 30 is high, so that the braised rice can be guaranteed, and the problem that the rice is not completely cooked can be avoided.

And S107, in the heat preservation stage, controlling the heating device 30 to work at a fifth preset power. Further, the cooking appliance 100 may further include a vacuum device 40, and the vacuum device 40 evacuates the cooking cavity 110 to reduce the pressure of the air in the cooking cavity 110.

Optionally, during the heat preservation period, the control device may control the vacuum device 40 to extract the gas in the cooking cavity 110, so as to make the cooking cavity 110 in a vacuum state, so as to improve the freshness of the rice. Further, the control device controls the heating device 30 to continue to work at a fifth preset power, and the fifth preset power is smaller than the first preset power, so that the heating device 30 can perform intermittent heating. At this time, the heating power of the heating device 30 is low, and the rice can be kept warm, so that the user can take the rice at any time.

In some optional examples of the invention, firstly, the amount of water to be added can be calculated according to the space distance between the outer side wall of the universal kettle and the inner side wall of the straight body inner kettle, and the weight of the water is preferably 45g-720g: the water/rice ratio is about 1/1.2 in terms of water required for sufficient gelatinization per 150g of rice. It should be understood that different types of cooking appliances 100 may be incremented or decremented in this manner (ultra high capacity cooking appliances). Then, the amount of heat required to heat the water to boiling is calculated from the amount of water in the boiler (Q = CM Δ t). Then, the time required for maintaining continuous boiling is optimized through heat calculation, the required heat is multiplied by controllable continuous heating time, the specific heat capacity of water is 4.2, and the heat calculation formula Q = cmt. Since boiling is to be maintained for 1-16S, Q =420j × 1s =420j/S is exemplified. Then, the rinsing time of the mixture of cooked rice and water in the rinsing stage is set to be between 4 and 20 minutes, preferably 5 to 9 minutes.

Because no sealing structure is arranged between the general kettle and the straight inner kettle, the pressure value is difficult to generate, the scouring control is difficult, and the problems of incomplete boiling and overflow caused by low boiling of plateau water temperature are easy to occur. The control method of the invention calculates the amount of scouring water needed to pass between the kettle wall and the pot wall; calculating the required continuous boiling time through the heat required by the flushing water quantity; and calculating the power control scheme of the boiling stage according to the relation between the reduction of the boiling point of the plateau environment water temperature and the heat required by the flushing water quantity.

Specifically, a boiling stage cooking method is determined by combining a universal kettle and a straight kettle, and the steps of electrifying, self-checking, heating (boiling-entering a heat mode required by plateau (water absorption and overflow prevention with low power regulation ratio), maintaining, lowering the water level after rice absorbs water, entering (boiling and gelatinization with high power regulation ratio), maintaining, pasting and adhering the surface layer of rice, enabling a channel through which water passes to be a channel between the wall of the kettle and the wall of the kettle, lowering the heat to prevent overflow (pasting with power regulation ratio), stewing and ending are carried out.

A cooking appliance 100 according to an embodiment of the present invention is described below with reference to fig. 1 to 2, and the cooking appliance 100 employs a control method of the cooking appliance described in the above embodiment.

As shown in fig. 1 and 2, a cooking appliance 100 according to an embodiment of the present invention includes a cooking main body 10, a cover body 20, a heating device 30, a pressure relief device, and a cooking accessory 60. Pressure relief device can be used for controlling in the air admission culinary art chamber 110, perhaps, pressure relief device can be used for controlling outside the air escape culinary art chamber 110, and wherein, pressure relief device can locate in the lid 20, and lid 20 is equipped with the pressure release hole, and pressure relief device can communicate with culinary art chamber 110 through the pressure release hole.

The cover 20 may be movably provided on the cooking main body 10 between an open position and a closed position, and the cover 20 defines a cooking cavity 110 capable of placing and cooking food materials together with the cooking main body 10 in a state of the closed position. For example, the cooking body 10 is provided with the cooking container 11, and the cooking container 11 and the cover 20 define the cooking cavity 110 therebetween. The heating device 30 is used to heat the cooking chamber 110. The heating device 30 is provided in the cooking body 10. The pressure relief device is used to control the air to enter the cooking cavity 110 or to be exhausted out of the cooking cavity 110. The vacuum device 40 and the pressure relief device may be provided to the cover 20.

The cooking appliance 100 may further include a cooking accessory 60, the cooking accessory 60 is disposed in the cooking cavity 110, the cooking accessory 60 includes a containing portion 61 and a medium displacement portion 62, the containing portion 61 forms a containing space 611, an overflowing gap 613 allowing a fluid to pass through is defined between the containing portion 61 and an inner wall of the cooking cavity 110, a through hole 612 may be disposed on a peripheral wall of the containing portion 61, and the through hole 612 may communicate the containing space 611 and the overflowing gap 613. The medium replacement part 62 has a medium replacement chamber 621 whose lower end is open. The medium replacement part 62 is connected to a lower portion of the container part 61, and a lower end of the medium replacement part 62 may be opened to allow the liquid to enter and exit through the lower end opening of the medium replacement part 62. The medium replacement part 62 and the containing part 61 define a medium replacement chamber 621, and the medium replacement chamber 621 communicates with the lower end opening of the medium replacement part 62.

When the heating device 30 heats the cooking cavity 110, water vapor can be generated in the medium displacement cavity 621, and the water vapor can press out the liquid in the medium displacement cavity 621 from the lower end opening, so that the liquid level in the cooking cavity 110 is raised. Therefore, liquid can enter the containing space 611 through the through holes 612 to spray and flush the rice in the containing space 611, so that the rice is fully contacted with the liquid, and sugar in the rice can be separated out. When the cooking appliance 100 stops heating or the heating power is reduced, the water vapor in the medium replacement cavity 621 is liquefied, and the liquid outside the medium replacement cavity 621 enters the medium replacement cavity 621 to replace the space occupied by the water vapor, so that the rice and water separation is realized in the containing space 611 under the liquid level of the cooking cavity 110, and the sugar content of the rice is effectively reduced.

Further, the cooking appliance 100 may further include a control device, which is configured to control the heating device 30 to operate at a first preset power during a flushing stage, so that the liquid in the cooking cavity 110 enters the containing space 611 to flush the food.

According to the cooking appliance 100 of the embodiment of the invention, since the cooking main body is a straight pot, the gap between the cooking accessory 60 and the side wall of the cooking cavity 110 is large, and the liquid in the cooking cavity 110 can smoothly enter the containing space 611 to wash the food materials by controlling the heating device to work with high power such as the first preset power in the washing stage. That is, the water in the cooking cavity 110 can circulate between the cooking cavity 110 and the containing space 611 during the washing stage, so that the rice can be stirred and washed by the water flow. This kind of water can carry out the intensive mixing to the rice that holds in the space 611, can wash repeatedly and hold the rice in the space 611, breaks up the rice, avoids the rice caking to do benefit to the drop sugar, make the rice fully absorb moisture and be heated, thereby can prevent that rice from pressing from both sides the life, and then can promote the taste of rice. Meanwhile, the friction effect between the rice can be increased, the starch on the surface of the rice can be easily dropped, and the sugar content in the rice can be further reduced.

The cooking appliance 100 according to some embodiments of the present invention is described below, and the cooking appliance 100 of the present invention may include: the method comprises a self-checking stage, a heating stage, a boiling stage, a stewing stage and a heat preservation stage, wherein the boiling stage comprises a high-temperature water absorption stage, a scouring stage and a gelatinization stage.

In some embodiments, the control device is configured to determine a predetermined amount of water according to the volume of the gap between the cooking accessory 60 and the sidewall of the cooking cavity 110 when the cooking appliance 100 is in the flushing stage, determine a first predetermined amount of heat according to the predetermined amount of water, and control the heating device 30 to operate at a first predetermined power according to the first predetermined amount of heat, so that the water in the cooking cavity 110 enters the containing space 611 to flush the food material.

In some alternative embodiments, cooking appliance 100 includes cooking container 11, cooking container 11 is formed as a straight inner pan, i.e., a non-necking inner pan, cooking cavity 110 is formed within cooking container 11, and cooking accessory 60 is a universal kettle. In the cooking process, the universal kettle is matched in the straight inner pot, and the distance between the kettle wall and the pot wall is larger.

Alternatively, the distance between the wall of the general-purpose kettle and the sidewall of the cooking cavity 110 may be 1-50 mm, for example, the distance between the wall of the general-purpose kettle and the wall of the pot may be 10 mm, which may ensure smooth assembly of the cooking appliance 100 and may reduce the requirement of manufacturing accuracy. It should be understood that the straight inner pot and the universal pot are respectively of a universal structure, and can be applied to cooking appliances 100 of different models, so that the manufacturing and management cost and the use convenience are reduced.

Further, the height of the receiving portion 61 is between 10 and 300 mm. That is, the distance between the outer bottom wall and the upper edge of the containing portion 61 is 10 to 300 mm. The outer bottom wall of the container portion 61 is connected to the medium replacement portion 62. Alternatively, a handle flange may be provided above the containing portion 61, and the handle flange may be connected to an upper edge of the containing portion 61.

In some alternative embodiments, the flushing phase has a plurality of cycles, each cycle comprising a heating period and an intermittent period, the control means being arranged to determine a first preset power for the heating period based on the heating period and a first preset heat quantity. Thus, during the heating period, the heating device 30 can be operated at the first preset power.

For example, the control device controls the heating device 30 to perform intermittent heating, and the cycle period may be 40 seconds, wherein the heating device 30 may continuously heat for 30 seconds every 10 seconds, so that the average heating power of the heating device 30 is the first preset power. This facilitates accurate control of the heating power of the heating device 30, so as to accurately control the temperature within the cooking chamber 110.

In some alternative examples, the duration of the flush phase may be 4-20 minutes. For example, the duration of the flush phase may be 5 minutes, 10 minutes or 20 minutes. Therefore, the rice can be fully washed and stirred by water flow in the washing stage, so that sugar in the rice can be fully separated out, and the sugar content of the rice is reduced.

In some optional embodiments, the flushing phase includes a high temperature water absorption phase before, and the control device is configured to control the heating device 30 to operate at a second preset power during the high temperature water absorption phase, where the second preset power is smaller than the first preset power, so that the water in the cooking cavity 110 does not overflow.

In some optional embodiments, the heating phase is preceded by a self-test phase in which an ambient pressure of the ambient environment is detected, and the control device is configured to determine that the ambient pressure is less than 1 standard atmosphere and control the cooking appliance 100 to enter the plateau cooking mode.

Specifically, the cooking appliance 100 is provided with a pressure detection device for detecting the ambient air pressure of the environment around the cooking appliance 100, and sending the detection result to the control device, and the control device compares the detection result with the standard atmospheric pressure, thereby determining whether the ambient air pressure is less than 1 standard atmospheric pressure. If the ambient pressure is greater than or equal to 1 standard atmospheric pressure, then can select ordinary culinary art mode to cook, if the ambient pressure is less than 1 standard atmospheric pressure, then select plateau culinary art mode to cook to can select suitable culinary art mode according to the ambient pressure condition, guarantee the culinary art effect.

In some alternative embodiments, a pasting phase is included after the flushing phase, and the control means is configured to control the heating means 30 to operate at a second preset power during the pasting phase. Therefore, the uniformity of the surface gelatinization degree of the rice grains can be improved, the sugar leaching operation is facilitated in the stewing process, more digestible starch is prevented from being produced by the rice, and the desugaring is facilitated.

The electronic device 70 according to an embodiment of the present invention is described below. An electronic device 70 according to an embodiment of the present invention, as shown in fig. 7, includes a memory 71, a processor 72; wherein, the processor 72 may execute a program corresponding to the executable program code by reading the executable program code stored in the memory 71 for implementing the control method of the cooking appliance 100 as the above-described embodiment.

According to the electronic device 70 of the embodiment of the present invention, when the processor 72 executes the control program of the cooking appliance 100 stored in the memory 71, the control method of the cooking appliance 100 according to the above-described embodiment of the present invention is implemented, which can stir the rice, and is convenient to improve the water absorption uniformity and the heat receiving uniformity of the rice, thereby improving the sugar-dropping effect of the rice.

The following describes a non-transitory computer-readable storage medium according to an embodiment of the present invention. A non-transitory computer-readable storage medium according to an embodiment of the present invention has stored thereon a computer program that, when executed by a processor, implements a control method of the cooking appliance 100 as the above-described embodiment.

According to the non-transitory computer readable storage medium of the embodiment of the present invention, when the stored control program of the cooking appliance 100 is executed by the processor, the control method of the cooking appliance 100 according to the above-described embodiment of the present invention is implemented, and the rice can be stirred, so that the water absorption uniformity and the heat receiving uniformity of the rice can be improved, and the sugar draining effect of the rice can be improved.

Other constructions and operations of the cooking appliance 100 according to the embodiment of the present invention are known to those of ordinary skill in the art and will not be described in detail herein.

In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the invention. Furthermore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless otherwise specified. In the description of the present invention, the first feature being "on" or "under" the second feature may include the first and second features being in direct contact, and may also include the first and second features being in contact with each other not directly but through another feature therebetween.

In the description of the invention, "above", "over" and "above" a first feature in a second feature includes the first feature being directly above and obliquely above the second feature, or simply means that the first feature is higher in level than the second feature.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in a specific case to those of ordinary skill in the art.

In the description herein, reference to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the application. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present application, "plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.

Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing steps of a custom logic function or process, and alternate implementations are included within the scope of the preferred embodiment of the present application in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present application.

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

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

It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.

In addition, functional units in the embodiments of the present application may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a separate product, may also be stored in a computer-readable storage medium.

The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc. Although embodiments of the present application have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present application, and that variations, modifications, substitutions and alterations may be made to the above embodiments by those of ordinary skill in the art within the scope of the present application.

Claims

1. A control method of a cooking appliance is characterized in that the cooking appliance comprises a cooking main body, a cover body, a heating device and a cooking accessory, the cooking main body is a straight pot, a cooking cavity is defined between the cooking main body and the cover body, the cooking accessory is arranged in the cooking cavity and comprises a containing part and a medium replacement part, the containing part is provided with a containing space, an overflowing gap is defined between the containing part and the inner wall of the cooking cavity, the containing part is provided with a through hole, the through hole is communicated with the containing space and the overflowing gap, the medium replacement part is provided with a medium replacement cavity with an open lower end,

wherein the cooking appliance comprises a boiling stage comprising a flushing stage, the control method comprising:

and in the flushing stage, the heating device is controlled to work at a first preset power so that the liquid in the cooking cavity enters the containing space to flush the food materials.

2. The method for controlling a cooking appliance according to claim 1, wherein the first preset power is a high power.

3. The method of claim 1, wherein the first preset power is full power.

4. The control method of a cooking appliance according to claim 1,

determining a preset water amount according to the volume of a gap between the cooking accessory and the side wall of the cooking cavity;

determining a first preset heat according to the preset water amount;

and determining the first preset power according to the first preset heat.

5. The control method of the cooking appliance according to claim 4, wherein the control method comprises:

the flushing stage is provided with a plurality of cycles, each cycle comprises a heating time interval and an intermittent time interval, and first preset power of the heating time interval is determined according to the heating time interval and the first preset heat.

6. The method as claimed in claim 1, wherein the boiling stage includes a high temperature water absorption stage, and the high temperature water absorption stage is before the flushing stage, and the heating device is controlled to operate at a second preset power during the high temperature water absorption stage, and the second preset power is smaller than the first preset power, so that water in the cooking cavity does not overflow.

7. The method of claim 6, wherein the boiling phase comprises a gelatinization phase following the flushing phase, in which the heating means is controlled to operate at the second preset power.

8. A cooking appliance, which is characterized by adopting the control method of the cooking appliance according to any one of claims 1 to 7, and the cooking appliance comprises a control device, wherein the control device is used for controlling the heating device to work at a first preset power in a flushing stage so that liquid in the cooking cavity enters the containing space to flush food.

9. The cooking appliance of claim 8, wherein the cooking accessory is a universal kettle and the distance between the universal kettle and the cooking cavity sidewall is 1-50 millimeters.

10. The cooking appliance of claim 8, wherein the height of the receptacle of the cooking accessory is 10-300 mm.

11. An electronic device comprising a memory, a processor;

wherein the processor executes a program corresponding to the executable program code by reading the executable program code stored in the memory for implementing the control method of the cooking appliance according to any one of claims 1 to 7.

12. A non-transitory computer-readable storage medium on which a computer program is stored, the program, when executed by a processor, implementing a method of controlling a cooking appliance according to any one of claims 1 to 7.