CN115813216A - Control method of cooking appliance, storage medium and processor - Google Patents

Abstract

The invention provides a control method of a cooking appliance, a storage medium and a processor, wherein the cooking appliance comprises an inner container and a steamer arranged in the inner container, and the control method comprises the following steps: step S10: heating the inner container until the internal temperature of the inner container reaches a first preset temperature when the water level in the inner container is higher than at least part of food materials to be cooked; step S20: performing a first flushing step and a second flushing step to enable the water level in the inner container to change up and down so as to flush the food materials in the food steamer and enable the water level in the inner container to be lower than the food steamer; step S30: heating the inner container and stopping exhausting the cooking utensil so as to enable high-pressure steam to be generated in the inner container to cook the food. The technical scheme of the application solves the problem that the sugar content of the rice steamed by the cooking utensil in the related art is higher.

Description

Control method of cooking appliance, storage medium and processor

Technical Field

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

Background

With the development of economy, the living conditions of common people are better and better, and people eat more and more, and diabetics are more and more, and because the sugar content of the rice is too high, the rice is not suitable for diabetics to eat, and the condition that the diabetics cannot eat the rice is greatly broken. Low-sugar rice cookers have appeared on the market, but low-sugar pressure cookers are not yet popular on the market.

At present, some cooking appliances capable of steaming rice with low sugar content are available on the market, a rice soup box is arranged in a cooking cavity of the cooking appliance, sugar in rice grains can be separated out into rice soup in the cooking process, the rice soup can collect part of the rice soup in the cooking process so as to reduce the sugar content in steamed rice, however, a large amount of rice soup and the rice grains are mixed together, and therefore the sugar content of the finally steamed rice is still higher.

Disclosure of Invention

The invention mainly aims to provide a control method of a cooking appliance, a storage medium and a processor, which are used for solving the problem that the sugar content of rice steamed by the cooking appliance in the related art is higher.

In order to achieve the above object, the present invention provides a method for controlling a cooking appliance, the cooking appliance includes an inner container and a food steamer disposed in the inner container, the food steamer has a preset distance L from a bottom wall of the inner container, food materials to be cooked are contained in the food steamer, the food steamer is provided with an overflow hole, the method includes: step S10: heating the inner container until the internal temperature of the inner container reaches a first preset temperature, wherein the water level in the inner container is higher than at least part of food materials to be cooked; step S20: performing a first flushing step and a second flushing step to enable the water level in the inner container to change up and down to flush the food materials in the steamer and enable the water level in the inner container to be lower than that of the steamer, wherein the first flushing step comprises heating the inner container and enabling the cooking appliance to continuously exhaust so as to enable the water level in the inner container to rise, and the second flushing step comprises stopping heating the inner container and enabling the cooking appliance to continuously exhaust so as to enable the water level in the inner container to fall; step S30: heating the inner container and stopping exhausting the cooking utensil so as to enable high-pressure steam to be generated in the inner container to cook the food.

By applying the technical scheme of the invention, the cooking appliance comprises the inner container and the steamer arranged in the inner container, food to be cooked is contained in the steamer, and water for steaming the food is contained in the inner container. The diapire of food steamer and inner bag has preset distance L, is provided with the discharge orifice on the food steamer, and the water that holds in the inner bag can enter into to the food steamer in through foretell discharge orifice, erodees the edible material in the food steamer (eat the material for rice in this application). Specifically, the control method of the present application includes a boiling stage (corresponding to step S10), a flushing stage (corresponding to step S20), and a steaming stage (corresponding to step S30). Executing the first flushing step in the step S20, wherein after the step S10 is executed, the water in the inner container is heated to the preset temperature and is mixed with the rice grains to form rice water, the inner container is continuously heated, the cooking utensil is continuously exhausted, so that the cooking cavity is communicated with the atmosphere, the rice water in the inner container is continuously boiled, and the water level in the inner container is increased; and then, executing a second flushing step in the step S20, stopping heating the inner container, continuously exhausting the air from the cooking utensil, stopping boiling the rice water, and reducing the water level in the inner container. In the process of changing the water level up and down, the rice soup can wash the rice grains to separate out sugar in the rice grains, thereby achieving the effect of reducing the sugar in the rice. After the step S20, the water level in the inner container is lower than the steamer, and then the step S30 is executed, the food material (rice grains) is cooked by steam, the rice is steamed, most of the sugar in the rice grains is separated out to the rice soup separated from the rice grains, and therefore, the content of the sugar in the steamed rice is low. Therefore, the technical scheme of the application can effectively solve the problem that the sugar content of the cooked rice steamed by the cooking utensil in the related art is higher.

Further, in step S20, the duration of executing the first flushing step is longer than the duration of executing the second flushing step. The long time of the first washing step can ensure that the rice soup can wash the rice grains for a long enough time, so that the starch in the rice grains is separated out as much as possible, and the final rice contains less sugar. The cooking efficiency can be improved by the shorter duration of the second flushing step.

Further, in step S20, the first flushing step is performed for a period of time between 30 seconds and 90 seconds, and the heating power at the time of the first flushing step is between 800W and 2200W. The duration of executing the first scouring step and the heating power are set within the ranges, so that the scouring effect on rice grains can be ensured, and the rice pot overflow can be avoided.

Further, in step S20, the first flushing step is performed for a period of time between 70 seconds and 80 seconds, and the heating power at the first flushing step is between 1200W and 1400W. The duration of executing the first scouring step and the heating power are set within the ranges, so that the scouring effect on rice grains can be ensured, and the rice pot overflow can be avoided.

Further, in step S20, the second flushing step is performed for a period of time between 10 seconds and 60 seconds. The time length for executing the second flushing step is set in the range, so that the temperature of the rice water in the inner container is reduced to some extent, and the phenomenon of overflowing during reheating is avoided. Simultaneously, the setting of above-mentioned numerical value can promote culinary art efficiency.

Further, in step S20, a plurality of first flushing steps and a plurality of second flushing steps are performed, wherein the first flushing steps and the second flushing steps are performed alternately. The rice grains in the steamer can be washed for many times by the arrangement, so that the starch in the rice grains can be separated out as much as possible, and the sugar content of the finally cooked rice is ensured to be less. Meanwhile, when the first scouring step and the second scouring step are executed for multiple times, the cooking appliance continuously exhausts air, so that water vapor can be quickly exhausted, and after the rice-water separation effect is achieved, the step S30 is executed to cook food (rice grains), so that precipitated starch is remained in the rice soup below the steamer, and the sugar content of the finally steamed rice is low.

Further, cooking utensil still includes the lid and sets up the pot cover in inner bag top and set up in the solenoid valve of pot cover, and cooking utensil exhaust when the solenoid valve circular telegram, cooking utensil stops the exhaust when the solenoid valve outage, and step S20 still includes: after each predetermined number of second flush steps, heating is stopped and the solenoid valve is de-energized. The electromagnetic valve can be protected, and the problem that the service life of the electromagnetic valve is influenced by overhigh temperature rise of the electromagnetic valve is avoided.

Further, the cooking utensil further comprises a pot cover and a temperature sensor, wherein the pot cover is covered above the inner container, the temperature sensor is arranged on the pot cover and extends into the inner container, and the internal temperature of the inner container is obtained through the temperature sensor. The temperature sensor is arranged to detect the temperature in the cooking cavity in real time, so that the cooking process can be controlled conveniently.

Further, in step S30, the inner container is continuously or intermittently heated to raise the pressure in the inner container to a first preset pressure and keep the pressure at the first preset pressure for a preset time period, wherein the first preset pressure is between 45kpa and 55kpa, and the preset time period is between 3 minutes and 15 minutes. Therefore, the rice can be steamed by the steam generated by heating the inner container, the rice can be fully cooked, and the taste is optimal.

Further, the control method further includes step S40, and step S40 includes: step S41: intermittently exhausting until the pressure of the inner container reaches a second preset pressure; step S42: and continuously exhausting until the internal temperature of the inner container is reduced to a second preset temperature. The time length of exhausting can be reduced under the condition of avoiding overflowing the pot to carry out continuous exhausting after the pressure of the inner container reaches the second preset pressure in the intermittent exhausting mode, and cooking efficiency is improved.

According to another aspect of the present application, there is provided a storage medium including a stored program, wherein the program executes the control method described above.

According to still another aspect of the present application, there is provided a processor for executing a program, wherein the program executes the control method described above.

Drawings

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

fig. 1 shows a schematic flow diagram of an embodiment of a method of controlling a cooking appliance according to the present invention;

fig. 2 shows a flowchart of step S40 in a preferred embodiment of the control method of the cooking appliance according to the present invention;

FIG. 3 is a schematic diagram illustrating a water level in the inner container before cooking starts in the cooking appliance to which the control method of FIG. 1 is applied;

FIG. 4 is a schematic view illustrating a water level in the inner container after the cooking appliance starts to cook by applying the control method of FIG. 1;

FIG. 5 is a schematic diagram illustrating a water level in the inner container after cooking is completed by the cooking appliance to which the control method of FIG. 1 is applied; and

fig. 6 is a schematic perspective view illustrating a food steamer of a cooking appliance to which the control method of fig. 1 is applied.

Wherein the figures include the following reference numerals:

1. food materials; 10. an inner container; 20. steaming; 21. a steamer body; 211. and (4) an overflowing hole.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.

The relative arrangement of the components and steps, the numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless specifically stated otherwise. Meanwhile, it should be understood that the sizes of the respective portions shown in the drawings are not drawn in an actual proportional relationship for the convenience of description. Techniques, methods, and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail but are intended to be part of the specification where appropriate. In all examples shown and discussed herein, any particular value should be construed as merely illustrative, and not limiting. Thus, other examples of the exemplary embodiments may have different values. It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, further discussion thereof is not required in subsequent figures.

As shown in fig. 1 and fig. 3 to 6, a cooking appliance to which the control method of the present embodiment is applied includes an inner container 10 and a food steamer 20 disposed in the inner container 10, the food steamer 20 has a preset distance L from a bottom wall of the inner container 10, a food material 1 to be cooked is placed in the food steamer 20, the food steamer 20 is provided with an overflowing hole 211, and the control method includes: step S10: the water level in the inner container 10 is higher than at least part of the food material 1 to be cooked, and the inner container 10 is heated until the internal temperature of the inner container 10 reaches a first preset temperature; step S20: performing a first flushing step and a second flushing step to change the water level in the inner container 10 up and down to flush the food 1 contained in the food steamer 20 and make the water level in the inner container 10 lower than the food steamer 20, wherein the first flushing step includes heating the inner container 10 and continuously exhausting the cooking appliance to raise the water level in the inner container 10, and the second flushing step includes stopping heating the inner container 10 and continuously exhausting the cooking appliance to lower the water level in the inner container 10; step S30: the inner container 10 is heated and the cooking appliance stops exhausting air, so that high-pressure steam is generated in the inner container 10 to cook the food 1.

By applying the technical scheme of the embodiment, the cooking appliance comprises the inner container 10 and the steamer 20 arranged in the inner container 10, the food material 1 to be cooked is contained in the steamer 20, and water for steaming the food material is contained in the inner container 10. The food steamer 20 has a preset distance L from the bottom wall of the inner container 10, the food steamer 20 is provided with the overflowing hole 211, water contained in the inner container 10 can enter the food steamer 20 through the overflowing hole 211, and the food material 1 (the food material 1 is rice in the embodiment) in the food steamer 20 is washed. Specifically, the control method of the present embodiment includes a boiling stage (corresponding to step S10), a flushing stage (corresponding to step S20), and a steaming stage (corresponding to step S30). Executing the first flushing step in step S20, since the water in the inner container 10 is heated to the predetermined temperature and mixed with the rice grains to form rice water after step S10 is executed, continuously heating the inner container 10 and continuously exhausting the cooking utensil to enable the cooking cavity to be communicated with the atmosphere, continuously boiling the rice water in the inner container 10 and enabling the water level in the inner container 10 to rise; then, the second flushing step in step S20 is executed, the heating of the inner container 10 is stopped, the cooking utensil is continuously exhausted, the rice water stops boiling, and the water level in the inner container 10 is lowered. In the process of changing the water level up and down, the rice soup can wash away rice grains to separate out sugar in the rice grains, and the effect of reducing the sugar in the rice is achieved. After the step S20 is completed, the water level in the inner container 10 is lower than the steamer 20, and then the step S30 is performed to cook the food material 1 (rice grains) with high-pressure steam (the high pressure is higher than the atmospheric pressure), so that the rice is cooked, most of the sugar in the rice grains is separated out into the rice soup separated from the rice grains, and therefore, the content of the sugar in the cooked rice is low. Therefore, the technical scheme of the embodiment can effectively solve the problem that the sugar content of the cooked rice steamed by the cooking utensil in the related art is higher.

It should be noted that: the fact that the water level in the inner container 10 is higher than at least part of the food material 1 to be cooked specifically means that: the water level in the inner container 10 is higher than all the food 1 to be cooked, so that all the food 1 to be cooked is immersed in the water. Or the water level in the inner container 10 is higher than a part of the food 1 to be cooked, at this time, a part of the food 1 to be cooked is immersed in the water, and another part of the food 1 to be cooked is exposed out of the water surface and is located above the water.

In the related art, the water level is raised by exhausting air after the pressure in the cooking cavity reaches a certain degree in the washing step, so that the overflow is easy to occur; in this embodiment, when the first flushing step and the second flushing step are performed, the cooking appliance continuously exhausts air, so that overflow caused by sudden pressure change in the cooking cavity can be avoided. Meanwhile, in the second flushing step, the cooking utensil continuously exhausts air to enable the rice water to quickly descend, and further cooking efficiency is improved.

The steam can be continuously discharged by keeping the air exhaust all the time when the first flushing step and the second flushing step are carried out, so that the height of the rice water in the inner container 10 can be lowered, and finally the rice water separation is achieved. The method can reduce the height of rice soup quickly and improve cooking efficiency.

As shown in fig. 6, the basket 20 of the cooking appliance to which the control method of the present embodiment is applied includes a basket body 21, and an overflowing hole 211 is provided at the bottom of the basket body 21.

In the present embodiment, in step S20, the duration of executing the first flushing step is longer than the duration of executing the second flushing step. The long time of the first washing step can ensure that the rice soup can wash the rice grains for a long enough time, so that the starch in the rice grains is separated out as much as possible, and the final rice contains less sugar. The cooking efficiency can be improved by the shorter duration of the second flushing step.

In the present embodiment, the first predetermined temperature is 94 ℃. Of course, as one skilled in the art will appreciate, the first predetermined temperature is not limited to 94 ℃, and may be any temperature between 94 ℃ and 100 ℃. It should be noted that, when step S10 is executed, the inner container 10 may be heated with a relatively large power, so that the temperature of the inner container 10 can quickly reach the first preset temperature, and the cooking efficiency is improved. In the present embodiment, the heating power when step S10 is performed is 1300W.

In this embodiment, in step S20, the first flushing step is performed for a period of time between 30 seconds and 90 seconds, and the heating power at the time of the first flushing step is between 800W and 2200W. Setting the duration of the first washing step and the heating power within the above ranges can keep the rice water boiling, ensure that the water level in the inner container 10 is higher than the upper surface of the rice grains (as shown in fig. 4) when the first washing step is performed, and can submerge all the rice grains, thus ensuring that all the rice grains can be washed. Meanwhile, the water level in the inner container 10 can not rise to overflow the pot with high yield.

In the present embodiment, in step S20, the first flushing step is performed for a period of time between 70 seconds and 80 seconds, and the heating power at the time of the first flushing step is between 1200W and 1400W. The duration of executing the first scouring step and the heating power are set within the ranges, so that the scouring effect on rice grains can be ensured, and the rice pot overflow can be avoided. Preferably, the heating power for the first flushing step is 1300W and the duration of the first flushing step is 75 seconds.

In this embodiment, in step S20, a plurality of first flushing steps and a plurality of second flushing steps are performed, wherein the first flushing steps and the second flushing steps are performed alternately. That is, the first flushing step is performed first, the second flushing step is performed first, the first flushing step is performed second, the second flushing step is performed second, and so on. The arrangement can wash rice grains in the food steamer 20 for many times, so that starch in the rice grains can be separated out as much as possible, and the sugar content of finally cooked rice is ensured to be low. Meanwhile, when the first scouring step and the second scouring steps are executed for a plurality of times, the cooking appliance continuously exhausts air, so that water vapor can be quickly exhausted, the rice water is finally lower than the steamer 20, and after the rice-water separation effect is achieved, the step S30 is executed to cook the food 1 (rice grains), so that the precipitated starch is remained in the rice water below the steamer 20, and the sugar content of the finally steamed rice is low.

Preferably, the first washing step and the second washing step are performed one time, and in this embodiment, step S30 is performed after eight washing periods, when the starch in the rice grains is precipitated in a large amount and the water level in the inner container 10 is located below the food steamer 20. Of course, in specific implementation, the number of the flushing cycles may also be selected according to actual situations.

In the present embodiment, in step S20, the second flushing step is performed for a period of time between 10 seconds and 60 seconds. Setting the duration of the second flushing step within the above range can lower the temperature of the rice water in the inner container 10, thereby avoiding overflowing during reheating. Simultaneously, the setting of above-mentioned numerical value can promote culinary art efficiency. Preferably, the duration of the second flushing step is 15 seconds.

In this embodiment, the cooking utensil further includes a pot cover covering the inner container 10 and an electromagnetic valve disposed on the pot cover, the cooking utensil exhausts when the electromagnetic valve is energized, the cooking utensil stops exhausting when the electromagnetic valve is de-energized, and the step S20 further includes: after each predetermined number of second flush steps, heating is stopped and the solenoid valve is de-energized. After the solenoid valve lasted the circular telegram for a period, the temperature of solenoid valve risees, in order to protect the solenoid valve, avoids the temperature rise of solenoid valve too high to influence the life etc. of solenoid valve, the solenoid valve need cut off the power supply for a period after long-time work. Specifically, in the present embodiment, after each execution of the second flushing step twice, the heating is stopped and the solenoid valve is de-energized, so that the solenoid valve temperature can be lowered, specifically, the de-energizing time period may be between 10 seconds and 30 seconds. Preferably, the solenoid valve is de-energized for a period of 15 seconds. The cooking utensil further comprises an exhaust pipe arranged on the pot cover and a pressure limiting valve arranged at the top end of the exhaust pipe, the pressure limiting valve is pushed to leave the pipe opening of the exhaust pipe when the electromagnetic valve is powered on, the pressure limiting valve cannot be pushed when the electromagnetic valve is powered off, and the pressure limiting valve is reset by self weight and blocks the pipe opening of the exhaust pipe.

Of course, in other possible embodiments, the first and second flushing steps may be continuously alternated without de-energizing the solenoid valve, so long as the performance of the solenoid valve is not affected.

In this embodiment, the cooking appliance further includes a pot cover covering the inner container 10 and a temperature sensor disposed on the pot cover and extending into the inner container 10, wherein the internal temperature of the inner container 10 is obtained by the temperature sensor. The temperature sensor is arranged to detect the temperature in the cooking cavity in real time, so that the cooking process can be controlled conveniently.

In the present embodiment, in step S30, the inner container 10 is continuously or intermittently heated to raise the pressure in the inner container 10 to a first preset pressure and keep the pressure at the first preset pressure for a preset time period, wherein the first preset pressure is between 45kpa and 55kpa, and the preset time period is between 3 minutes and 15 minutes. This enables the rice to be steamed by the steam generated by heating the inner container 10. Preferably, the first preset pressure is 50kpa, and the preset time is 5 minutes. Therefore, the rice can be fully cooked, and the taste reaches the best. Of course, in the implementation, the above parameter values may be set according to actual conditions.

As shown in fig. 1 and 2, the control method further includes a step S40, and the step S40 includes: step S41: intermittently exhausting until the pressure of the inner container 10 reaches a second preset pressure; step S42: the exhaust is continued until the internal temperature of the inner bladder 10 is lowered to a second preset temperature.

Specifically, step S41 includes: step S411: exhausting at a first exhaust frequency until the pressure in the liner is reduced to 30kp, wherein the first exhaust frequency is 0.5 second every 12 seconds; s412: exhausting at a second exhaust frequency until the pressure in the liner is reduced to 15kpa, wherein the second exhaust frequency is 1 second every 10 seconds; and exhausting at a third exhaust frequency of exhausting for 1.5 seconds every 5 seconds until the pressure in the inner container is reduced to 5kpa (namely the second preset pressure). Along with the reduction of the air pressure in the inner container 10, the exhaust time is prolonged, the exhaust stopping time is reduced, the exhaust time can be shortened under the condition of avoiding overflowing, and the cooking efficiency is improved.

In this embodiment, the second predetermined temperature is between 95 ℃ and 100 ℃, when the internal temperature of the inner container 10 is reduced to the temperature range, the cooking process is stopped, and the cooking of the low-sugar rice is completed by jumping to the heat preservation stage.

In this embodiment, the cooking appliance is an electric pressure cooker or an electric rice cooker.

The present application also provides a storage medium including a stored program, wherein the program executes the control method described above.

The application also provides a processor, which is used for running the program, wherein the program executes the control method when running.

In the description of the present invention, it is to be understood that the orientation or positional relationship indicated by the orientation words such as "front, rear, upper, lower, left, right", "lateral, vertical, horizontal" and "top, bottom", etc. are usually based on the orientation or positional relationship shown in the drawings, and are only for convenience of description and simplicity of description, and in the case of not making a reverse description, these orientation words do not indicate and imply that the device or element being referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore, should not be considered as limiting the scope of the present invention; the terms "inner and outer" refer to the inner and outer relative to the profile of the respective component itself.

For ease of description, spatially relative terms such as "over 8230 \ 8230;,"' over 8230;, \8230; upper surface "," above ", etc. may be used herein to describe the spatial relationship of one device or feature to another device or feature as shown in the figures. It will be understood that the spatially relative terms are intended to encompass different orientations of the device in use or operation in addition to the orientation depicted in the figures. For example, if a device in the figures is turned over, devices described as "above" or "on" other devices or configurations would then be oriented "below" or "under" the other devices or configurations. Thus, the exemplary terms "at 8230; \8230; 'above" may include both orientations "at 8230; \8230;' above 8230; 'at 8230;' below 8230;" above ". The device may be otherwise variously oriented (rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein interpreted accordingly.

It should be noted that the terms "first", "second", and the like are used to define the components, and are only used for convenience of distinguishing the corresponding components, and the terms have no special meanings unless otherwise stated, and therefore, the scope of the present invention should not be construed as being limited.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (12)

1. A control method of a cooking appliance is characterized by comprising an inner container (10) and a food steamer (20) arranged in the inner container (10), wherein the food steamer (20) has a preset distance L with the bottom wall of the inner container (10), food materials (1) to be cooked are placed in the food steamer (20), the food steamer (20) is provided with an overflowing hole (211), and the control method comprises the following steps:

step S10: enabling the water level in the inner container (10) to be higher than at least part of the food (1) to be cooked, and heating the inner container (10) until the internal temperature of the inner container (10) reaches a first preset temperature;

step S20: performing a first flushing step and a second flushing step to enable the water level in the inner container (10) to be changed up and down so as to flush food (1) contained in the food steamer (20) and enable the water level in the inner container (10) to be lower than the food steamer (20), wherein the first flushing step comprises heating the inner container (10) and enabling the cooking appliance to continuously exhaust so as to enable the water level in the inner container (10) to rise, and the second flushing step comprises stopping heating the inner container (10) and enabling the cooking appliance to continuously exhaust so as to enable the water level in the inner container (10) to fall;

step S30: heating the inner container (10) and stopping exhausting the cooking utensil so as to enable high-pressure steam generated in the inner container (10) to cook the food (1).

2. The control method according to claim 1, wherein in the step S20, the first flush-through step is performed for a longer period of time than the second flush-through step.

3. The control method according to claim 2, wherein in the step S20, the first flushing step is performed for a period of time between 30 seconds and 90 seconds, and the heating power at the time of the first flushing step is between 800W and 2200W.

4. The control method according to claim 3, wherein in the step S20, the first flushing step is performed for a period of time between 70 seconds and 80 seconds, and the heating power at the time of the first flushing step is between 1200W and 1400W.

5. The control method according to claim 2, wherein in the step S20, the second flushing step is performed for a period of time between 10 seconds and 60 seconds.

6. The control method according to claim 1, wherein in the step S20, a plurality of first flushing steps and a plurality of second flushing steps are performed, wherein the first flushing steps and the second flushing steps are alternately performed.

7. The method according to claim 6, wherein the cooking appliance further includes a lid disposed above the inner container (10), and an electromagnetic valve disposed on the lid, the electromagnetic valve being energized to exhaust the cooking appliance, the electromagnetic valve being de-energized to stop exhausting the cooking appliance, the step S20 further comprising: after each predetermined number of the second flushing steps, heating is stopped and the solenoid valve is de-energized.

8. The control method according to any one of claims 1 to 7, wherein the cooking appliance further comprises a pot cover arranged above the inner container (10) and a temperature sensor arranged on the pot cover and extending into the inner container (10), wherein the internal temperature of the inner container (10) is obtained through the temperature sensor.

9. The control method according to any one of claims 1 to 7, characterized in that in the step S30, the inner container (10) is continuously or intermittently heated to raise the pressure in the inner container (10) to a first preset pressure and keep the pressure at the first preset pressure for a preset time, wherein the first preset pressure is between 45kpa and 55kpa, and the preset time is between 3 minutes and 15 minutes.

10. The control method according to any one of claims 1 to 7, characterized by further comprising step S40, the step S40 comprising:

step S41: intermittently exhausting until the pressure of the inner container (10) reaches a second preset pressure;

step S42: and continuously exhausting until the internal temperature of the inner container (10) is reduced to a second preset temperature.

11. A storage medium characterized by comprising a stored program, wherein the program executes the control method of any one of claims 1 to 10.

12. A processor, characterized in that the processor is configured to run a program, wherein the program when running performs the control method of any one of claims 1 to 10.

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