CN116058647A - Cooking appliance, control method, storage medium and processor - Google Patents

Abstract

The invention provides a cooking appliance, a control method, a storage medium and a processor, wherein the cooking appliance comprises: an inner container; the food steamer is arranged in the inner container and comprises a containing part for containing food materials to be cooked and a separation barrel arranged on the bottom wall of the containing part, a first overflow channel is arranged between the separation barrel and the bottom of the inner container or on the separation barrel, a first cavity is formed above the containing part, a second cavity is formed inside the separation barrel, and a third cavity is formed below the containing part, between the outer wall of the separation barrel and the inner wall of the inner container; the second through-flow channel is arranged on the accommodating part; the third through-flow channel is arranged on the accommodating part; the first heating device is used for heating the interior of the first cavity; and the second heating device is used for heating the inside of the second cavity and/or the inside of the third cavity. According to the technical scheme, the problem that the sugar content of cooked rice steamed by a cooking appliance in the related technology is high can be effectively solved.

Description

Cooking appliance, control method, storage medium and processor

Technical Field

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

Background

Along with the development of economy, the living conditions of common people are better and better, and people with diabetes are more and more, and the rice is unsuitable for the people with diabetes because of too high sugar content, so that the people with diabetes are extremely afflicted for the people who cannot eat the rice. Low sugar rice cookers have appeared on the market, but low sugar pressure cookers are not popular on the market at present.

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

Disclosure of Invention

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

In order to achieve the above object, according to one aspect of the present invention, there is provided a cooking appliance including: an inner container; the food steamer is arranged in the inner container and comprises a containing part for containing food materials to be cooked and a separation barrel arranged on the bottom wall of the containing part, a first overflow channel is arranged between the separation barrel and the bottom of the inner container or on the separation barrel, a first cavity is formed above the containing part, a second cavity is formed inside the separation barrel, and a third cavity is formed below the containing part, between the outer wall of the separation barrel and the inner wall of the inner container; the second through-flow channel is arranged on the accommodating part and is communicated with the first cavity and the second cavity; the third through-flow channel is arranged on the accommodating part and is communicated with the first cavity and the third cavity; the first heating device is used for heating the interior of the first cavity; and the second heating device is used for heating the inside of the second cavity and/or the inside of the third cavity.

By applying the technical scheme of the invention, the cooking utensil comprises: the steam box comprises an inner container, a steamer, a first cavity, a second cavity, a third cavity, a first overflow channel, a second overflow channel, a third overflow channel, a first heating device and a second heating device. Before heating, liquid is injected into the first cavity, and liquid injection into the second cavity and the third cavity can be simultaneously realized. In the liquid injection process, an independent gas chamber is formed in the second cavity, and at the moment, liquid in the first cavity cannot continuously flow into the second cavity, so that the liquid level of the first cavity can not excessively wait for cooking food. Therefore, in the technical scheme of the application, the liquid in the first cavity can be independently heated through the first heating device, and the rice in the first cavity can be washed after the liquid in the first cavity is boiled so that sugar (starch) in the rice is separated out into the liquid in the first cavity. And then, heating the liquid in the second cavity and the third cavity by using the second heating device, so that the liquid in the second cavity and the third cavity can be boiled, the air pressure in the first cavity and the third cavity can be finally larger than the air pressure in the second cavity, the rice soup with sugar in the first cavity can flow into the second cavity under the action of the air pressure in the first cavity, and then, rice with low sugar content can be cooked by steaming. Therefore, the technical scheme of the application can effectively solve the problem that the sugar content of cooked rice steamed by the cooking utensil in the related technology is higher.

Further, the second flow passage includes a plurality of flow-through holes provided on a bottom wall of the receiving portion. The liquid in the first cavity can flow into the second cavity through the overflow hole, and the overflow hole has a simple structure and is easy to process.

Further, the first heating device stretches into the first cavity, and/or the second heating device is arranged below the inner container. The first heating device can independently heat the liquid in the first cavity to wash rice grains, so that the phenomenon that the liquid in the first cavity falls into the second cavity under the action of air pressure due to the fact that the liquid in the whole inner container is heated is avoided, and rice in the first cavity is insufficiently washed. The second heating device can heat the inner container and further heat the liquid in the second cavity and the third cavity, so that the air pressure in the first cavity and the air pressure in the third cavity are increased to press the liquid in the first cavity into the second cavity, and the subsequent rice steaming step can be performed.

Further, the cooking utensil further comprises a pot cover, an exhaust pipe, a pressure limiting valve and an electromagnetic valve, wherein the pot cover is arranged above the inner container, the exhaust pipe is arranged on the pot cover, the pressure limiting valve is arranged on the exhaust pipe, the electromagnetic valve is used for controlling the pressure limiting valve, the pressure limiting valve is used for opening the exhaust pipe when the electromagnetic valve is electrified, and the pressure limiting valve is used for blocking the exhaust pipe when the electromagnetic valve is powered off; and/or the cooking utensil further comprises a pot cover and a temperature sensor, wherein the pot cover is covered on the upper part of the inner container, and the temperature sensor is arranged on the pot cover and stretches into the first cavity. The pressure in the cooking cavity can be adjusted by the cooperation of the pressure limiting valve and the electromagnetic valve so as to meet the pressure requirement in the process of steaming low-sugar rice. The temperature sensor can acquire the temperature in the cooking cavity, so that the pressure in the cooking cavity is judged, and the process control of steaming the low-sugar rice is facilitated.

Further, scale marks are arranged on the accommodating part. The scale marks are convenient for a user to perform water injection operation, and the water injection quantity can be determined through the scale marks in the operation process, so that the convenience of operation is improved.

According to another aspect of the present invention, there is provided a control method of a cooking appliance for cooking using the above cooking appliance, the control method including: step S10: the liquid level in the first cavity is higher than the upper surface of at least part of food materials to be cooked, and the first heating device stretches into the position below the liquid level in the first cavity and heats the liquid until the liquid in the first cavity reaches a first preset temperature; step S20: a first washing step is carried out: heating the liquid in the first cavity through the first heating device, so that the liquid in the first cavity boils and washes food materials to be cooked, and the cooking utensil exhausts; step S30: and performing a second washing step: stopping exhausting the cooking utensil, and heating the inner container through the second heating device or heating the liquid in the first cavity through the first heating device so that the liquid in the first cavity falls into the second cavity; step S40: the cooking utensil stops exhausting, and heats the inner container through the second heating device, so that steam is generated in the first cavity, the second cavity and the third cavity to cook food materials to be cooked.

By applying the technical scheme of the invention, the control method comprises a boiling stage (corresponding to the step S10), a washing stage (corresponding to the step S20 and the step S30) and a steaming stage (corresponding to the step S40). During the washing stage, when the first washing step is performed, the liquid in the first cavity boils so that sugar (starch) in the food material to be cooked (in this application, the food material to be cooked is rice) can be separated out into the liquid in the first cavity to form rice soup; and then, performing a second washing step, so that the rice soup in the first cavity can fall into the second cavity, and sugar in the rice soup also enters the second cavity along with the rice soup, thereby achieving the effect of reducing sugar in rice. Then, step S40 is performed, where the level of the rice water is located below the bottom wall of the accommodating portion, and the rice in the accommodating portion has absorbed moisture during the first washing step, so that the rice can be steamed by using steam, and most of sugar in the rice grains is separated into the rice water separated from the rice grains, so that the steamed rice has a low sugar content. Therefore, the technical scheme of the application can effectively solve the problem that the sugar content of cooked rice steamed by the cooking utensil in the related technology is higher.

Further, in step S10, the liquid level in the first cavity 41 is made to be higher than the upper surface of the whole food material 1 to be cooked; in step S20, intermittently heating the liquid in the first chamber with a first preset power; in step S30, heating the liner with a second preset power; wherein the second preset power is greater than the first preset power. The liquid in the first cavity is intermittently heated with lower first preset power, so that the phenomenon that the rice soup in the first cavity is pressed into the second cavity due to overlarge air pressure in the first cavity can be avoided, and insufficient sugar in rice grains is analyzed. The liquid in the second cavity and the third cavity can be heated by the larger second preset power, so that the air pressure in the first cavity and the air pressure in the third cavity can be quickly increased, rice soup in the first cavity is pressed into the middle second cavity, and the cooking efficiency is improved.

Further, the cooking appliance continuously exhausts while the first washing step is performed. Therefore, the rice soup in the first cavity can be prevented from being pressed into the second cavity by the overlarge air pressure of the first cavity, and insufficient sugar in rice grains is analyzed.

Further, in step S20, a plurality of first washing steps are performed, and a stopping step is further included between the plurality of first washing steps, the stopping step including: stopping heating the liquid in the first cavity and controlling the cooking appliance to stop exhausting for a first preset period of time. The first washing step is carried out for a plurality of times, so that sugar in rice grains can be ensured to be separated out, and the sugar content in the finally steamed rice is low. Meanwhile, the electromagnetic valve can be protected by the arrangement of the stopping step, and the influence of overhigh temperature rise of the electromagnetic valve on the service life of the electromagnetic valve and the like is avoided.

Further, in step S20, the duration of one first brushing step is between 1 minute and 5 minutes, and the first preset duration is between 20 seconds and 120 seconds; and/or the number of times the first brushing step is performed is between 2 and 5 times. Setting the duration of the first washing step between 1 minute and 5 minutes can ensure that the washing time is long enough and avoid insufficient sugar analysis in rice grains due to too short time; meanwhile, too long washing time of rice grains can be avoided, so that the gelatinization degree of the rice grains is high, and the taste of the finally steamed rice is affected. Setting the first preset time period between 20 seconds and 120 seconds can effectively protect the solenoid valve.

Further, in the second washing step, the second heating device is controlled to continuously heat or intermittently heat the inner container to enable the pressure in the inner container to rise to the first preset pressure and keep the second preset time, wherein the first preset pressure is between 30kpa and 70kpa, and the second preset time is between 2 minutes and 10 minutes. When the second washing step is executed, the exhaust is stopped, and the first preset pressure is set between 30kpa and 70kpa, so that rice soup in the first cavity can be ensured to be pressed into the second cavity. The second preset time length is between 2 minutes and 10 minutes, so that rice soup in the first cavity can flow into the second cavity as much as possible, and further the separated sugar can flow into the second cavity as much as possible along with the rice soup, and the sugar content of rice at the final steaming position is low.

Further, in step S40, the second heating device is controlled to continuously heat or intermittently heat the inner container to raise the pressure in the inner container to a second preset pressure and maintain the pressure for a third preset time period, wherein the second preset pressure is between 45kpa and 55kpa, and the third preset time period is between 3 minutes and 15 minutes. Intermittent exhaust is performed until the pressure of the inner container reaches the second preset pressure, and then continuous exhaust is performed, so that the exhaust duration can be reduced under the condition of avoiding overflow, and the cooking efficiency is improved.

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

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

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention. In the drawings:

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

fig. 2 shows a flow chart of step S20 in a preferred embodiment of a control method of a cooking appliance according to the present invention;

fig. 3 shows a simplified structure of a cooking appliance according to an embodiment of the present invention when step S20 is performed;

fig. 4 shows a simplified structure of the cooking appliance of fig. 3 when performing step S30;

fig. 5 shows a simplified structure of a cooking appliance according to the second embodiment of the present invention when step S20 is performed;

fig. 6 shows a simplified structure of the cooking appliance of fig. 5 when performing step S30; and

fig. 7 illustrates an exploded structural view of a receiving part of the cooking appliance of fig. 3.

Wherein the above figures include the following reference numerals:

1. food materials to be cooked; 10. an inner container; 20. a steamer; 21. an accommodating portion; 211. an overflow hole; 22. a separation cylinder; 31. a first flow-through channel; 32. a second flow-through channel; 33. a third flow-through channel; 41. a first cavity; 42. a second cavity; 43. a third cavity; 50. a first heating device; 60. a second heating device; 70. a pot cover; 71. an exhaust pipe; 72. a pressure limiting valve; 73. a solenoid valve.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. The following description of at least one exemplary embodiment is merely exemplary in nature and is in no way intended to limit the invention, its application, or uses. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the 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 in accordance with the present application. As used herein, the singular is also intended to include the plural unless the context clearly indicates otherwise, and furthermore, it is to be understood that the terms "comprises" and/or "comprising" when used in this specification are taken to specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof.

The relative arrangement of the components and steps, numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless it is specifically stated otherwise. Meanwhile, it should be understood that the sizes of the respective parts shown in the drawings are not drawn in actual scale for convenience of description. Techniques, methods, and apparatus known to one of ordinary skill in the relevant art may not be discussed in detail, but should be considered part of the specification where appropriate. In all examples shown and discussed herein, any specific values should be construed as merely illustrative, and not a limitation. Thus, other examples of the exemplary embodiments may have different values. It should be noted that: like reference numerals and letters denote like items in the following figures, and thus once an item is defined in one figure, no further discussion thereof is necessary in subsequent figures.

As shown in fig. 3, 4 and 7, the cooking appliance of the first embodiment includes: the inner container 10, the steamer 20, the first heating device 50 and the second heating device 60, and the cooking utensil is further provided with a first flow passage 31, a second flow passage 32 and a third flow passage 33. The food steamer 20 is arranged in the inner container 10, the food steamer 20 comprises a containing part 21 for containing food materials 1 to be cooked and a separation barrel 22 arranged on the bottom wall of the containing part 21, a first through-flow channel 31 is arranged between the separation barrel 22 and the bottom of the inner container 10 or on the separation barrel 22, a first cavity 41 is formed above the containing part 21, a second cavity 42 is formed inside the separation barrel 22, and a third cavity 43 is formed below the containing part 21, between the outer wall of the separation barrel 22 and the inner wall of the inner container 10; a second through-flow passage 32 provided on the accommodating portion 21 and communicating the first cavity 41 and the second cavity 42; a third through-flow channel 33 provided on the accommodating portion 21 and communicating the first cavity 41 and the third cavity 43; a first heating device 50 for heating the inside of the first chamber 41; the second heating device 60 is used for heating the interior of the second cavity 42 and/or the interior of the third cavity 43.

By applying the technical scheme of the embodiment, the cooking appliance comprises: the inner container 10, the steamer 20, the first cavity 41, the second cavity 42, the third cavity 43, the first through-flow channel 31, the second through-flow channel 32, the third through-flow channel 33, the first heating device 50 and the second heating device 60. The injection of liquid into the first cavity 41 prior to heating may be accomplished simultaneously with the injection of liquid into the second cavity 42 and the third cavity 43. In the process of injecting liquid, an independent gas chamber is formed in the second cavity 42, and at this time, the liquid in the first cavity 41 cannot continuously flow into the second cavity 42, so that the liquid level of the first cavity 41 can not be too high for the food 1 to be cooked (in this embodiment, the food 1 to be cooked is rice). Therefore, in the technical solution of the present embodiment, the liquid in the first cavity 41 may be heated by the first heating device 50 alone, and after the liquid in the first cavity 41 boils, the rice in the first cavity 41 may be washed, so that sugar (starch) in the rice is precipitated into the liquid in the first cavity 41. Then, the second heating device 60 is used to heat the liquid in the second cavity 42 and the third cavity 43, so that the liquid in the second cavity 42 and the third cavity 43 can be boiled, and finally the air pressure in the first cavity 41 and the third cavity 43 is larger than the air pressure in the second cavity 42, the rice soup with sugar in the first cavity 41 can flow into the second cavity 42 under the action of the air pressure in the first cavity 41, and then the rice with low sugar content can be cooked by steaming.

Specifically, the food steamer 20 includes a housing portion 21, and a partition tube 22 provided on a bottom wall of the housing portion 21, the housing portion 21 being for placing the food material 1 to be cooked. When water injection into the first cavity 41 is started immediately before heating, the liquid injected into the first cavity 41 can flow into the second cavity 42 and the third cavity 43 through the second flow passage 32, the first cavity 41, the second cavity 42 and the third cavity 43 are communicated, and the air pressures in the three cavities are consistent. When water is continuously injected into the first cavity 41, after the water in the second cavity 42 passes through the first through-flow channel 31, an independent gas chamber is formed in the second cavity 42, and at this time, the first cavity 41 and the third cavity 43 are kept in communication. As more and more water flows into the second cavity 42, the gas in the gas chamber is compressed so that the gas pressure in the second cavity 42 is greater than the gas pressure in the first cavity 41 and the third cavity 43, and the liquid in the first cavity 41 and the food material 1 to be cooked are pressed in the first cavity 41 by the gas pressure in the second cavity 42 so that the liquid can not flow into the second cavity 42. At this time, the liquid in the first chamber 41 can be heated by the first heating device 50, and the rice in the first chamber 41 can be washed after the liquid in the first chamber 41 boils, so that sugar (starch) in the rice is precipitated into the liquid in the first chamber 41. Then, the second heating device 60 is used to heat the liquid in the second cavity 42 and the third cavity 43, so that the liquid in the second cavity 42 and the third cavity 43 boils, the air pressure in the first cavity 41, the second cavity 42 and the third cavity 43 is increased, the air pressure in the first cavity 41 and the third cavity 43 is finally larger than the air pressure in the second cavity 42 because of relatively less liquid in the second cavity 42, the rice soup with sugar in the first cavity 41 flows into the second cavity 42 under the action of the air pressure in the first cavity 41, and then rice with low sugar content can be cooked by steaming rice flour. Therefore, the technical scheme of the embodiment can effectively solve the problem that the sugar content of cooked rice steamed by the cooking utensil in the related technology is higher.

In the embodiment not shown in the drawings, the first flow passage may be disposed on the partition cylinder, so long as a certain distance is provided between the first flow passage and the bottom wall of the accommodating portion, and an independent gas chamber may be formed in the second chamber after the liquid in the second chamber passes through the first flow passage.

As shown in fig. 7, the second through-flow passage 32 includes a plurality of through-flow holes 211 provided on the bottom wall of the accommodating portion 21. The liquid in the first cavity 41 can flow into the second cavity 42 through the overflow hole 211, and the overflow hole 211 has a simple structure and is easy to process. Specifically, in the present embodiment, the aperture of the overflow hole 211 is 1mm or less, so that rice grains can be prevented from leaking from the overflow hole 211 into the second cavity 42. Meanwhile, the flow hole 211 is set to have the above parameters, so that the liquid in the first cavity 41 flows into the second cavity 42 at a slower flow rate, and the liquid in the first cavity 41 with a faster flow rate is prevented from flowing into the second cavity 42 completely, so that the second cavity 42 cannot form a closed gas chamber.

The principle of the solution of this embodiment is the same as the principle that the paper funnel of the bottle mouth is watertight, the separation cylinder 22 is additionally arranged at the bottom of the food steamer 20, the improved food steamer 20 is put in the inner container 10, water is added into the food steamer 20, the water in the inner container 10 slowly rises from the overflow hole 211 at the bottom of the containing part 21 to the inner container 10, when the water in the inner container 10 rises to the bottom of the separation cylinder 22 (i.e. after the water passes through the first overflow channel 31), the second cavity 42 forms a sealed bottle, after the air in the separation cylinder 22 is extruded to a certain pressure, the water does not flow down, the water is continuously slowly added into the containing part 21, and the water level in the containing part 21 slowly rises to the scale mark in the containing part 21. The air pressure in the separation cylinder 22 and the tension of the water surface in the overflow hole 211 are utilized to press the water above the containing part 21, and the air pressure in the separation cylinder 22 and the tension of the water surface in the overflow hole 211 are equal to the force of the water acting on the surface of the containing part 21, so that the force balance is achieved, and the water does not flow down.

The scale marks are convenient for a user to perform water injection operation, and the water injection quantity can be determined through the scale marks in the operation process, so that the convenience of operation is improved.

As shown in fig. 3 and 4, in the present embodiment, the first heating device 50 protrudes into the first cavity 41. Thus, the first heating device 50 can independently heat the liquid in the first cavity 41 to wash rice grains, so that the phenomenon that the liquid in the first cavity 41 falls into the second cavity 42 under the action of air pressure due to the fact that the liquid in the whole liner 10 is heated is avoided, and insufficient rice washing in the first cavity 41 is caused.

As shown in fig. 3 and 4, in the present embodiment, the second heating device 60 is provided below the liner 10. The second heating device 60 can heat the inner container 10 to heat the liquid in the second cavity 42 and the third cavity 43, so that the air pressure in the first cavity 41 and the third cavity 43 is increased to press the liquid in the first cavity 41 into the second cavity 42, and the subsequent rice steaming step can be performed.

As shown in fig. 3 and 4, in the present embodiment, the cooking appliance further includes a lid 70 provided over the inner container 10, an exhaust pipe 71 provided on the lid 70, a pressure limiting valve 72 provided on the exhaust pipe 71, and a solenoid valve 73 controlling the pressure limiting valve 72, the pressure limiting valve 72 opening the exhaust pipe 71 when the solenoid valve 73 is energized, the pressure limiting valve 72 blocking the exhaust pipe 71 when the solenoid valve 73 is deenergized. The cooperation of the pressure limiting valve 72 and the electromagnetic valve 73 can adjust the pressure in the cooking cavity so as to meet the pressure requirement in the process of steaming the low-sugar rice.

In this embodiment, the cooking appliance further includes a pot cover 70 provided over the inner container 10, and a temperature sensor provided on the pot cover 70 and protruding into the first cavity 41. The temperature sensor can acquire the temperature in the cooking cavity, so that the pressure in the cooking cavity is judged, and the process control of steaming the low-sugar rice is facilitated. Preferably, the temperature sensor is an NTC.

As shown in fig. 5 and 6, a schematic structural diagram of a second embodiment of the cooking appliance of the present application is shown, and the main difference between the second embodiment and the first embodiment is that: in the first embodiment, the accommodating portion 21 is disposed in the inner container 10 by the hanging arms at two ends thereof, and a third flow passage 33 is formed between the outer wall of the accommodating portion 21 and the inner wall of the inner container 10; in the second embodiment, the upper portion of the accommodating portion 21 is provided with the outward turned blocking edge, the accommodating portion 21 is erected in the liner 10 by the blocking edge, and the first cavity 41 and the third cavity 43 cannot be communicated due to the surface-to-surface contact formed between the edge of the blocking accommodating portion 21 and the liner, so that the through-flow opening needs to be arranged above the accommodating portion 21 to form the third through-flow channel 33 to communicate the first cavity 41 and the third cavity 43.

As shown in fig. 1 and 2, the present application further provides a control method of a cooking appliance, where the control method uses the cooking appliance to cook, and an embodiment of the control method according to the present application includes: step S10: the liquid level in the first cavity 41 is made to be higher than the upper surface of at least part of the food material 1 to be cooked, and the first heating device 50 stretches into the position below the liquid level in the first cavity 41 and heats the liquid until the liquid in the first cavity 41 reaches a first preset temperature; step S20: a first washing step is carried out: heating the liquid in the first cavity 41 through the first heating device 50, so that the liquid in the first cavity 41 boils and washes the food material 1 to be cooked, and the cooking appliance exhausts; step S30: and performing a second washing step: the cooking appliance stops exhausting and heats the inner container 10 by the second heating device 60 or heats the liquid in the first cavity 41 by the first heating device 50 so that the liquid in the first cavity 41 falls into the second cavity 42; step S40: the cooking appliance stops exhausting and heats the inner container 10 by the second heating device 60 so that steam is generated in the first, second and third cavities 41, 42 and 43 to cook the food material 1 to be cooked.

By applying the technical solution of the present embodiment, the control method of the present embodiment includes a boiling stage (corresponding to step S10), a rinsing stage (corresponding to step S20 and step S30), and a steaming stage (corresponding to step S40). During the brushing phase, when the first brushing step is performed, the liquid in the first cavity 41 boils so that sugar (starch) in the food 1 to be cooked (in this embodiment, the food 1 to be cooked is rice) can be separated out into the liquid in the first cavity 41 to form rice soup; and then, performing a second washing step, so that the rice soup in the first cavity 41 can fall into the second cavity 42, and sugar in the rice soup also enters the second cavity along with the rice soup, thereby achieving the effect of reducing sugar in rice. Then, step S40 is performed, where the level of the rice water is below the bottom wall of the accommodating portion 21, and the rice in the accommodating portion 21 has absorbed water during the first washing step, so that the rice can be steamed by using steam, and most of sugar in the rice grains is separated into the rice water separated from the rice grains, so that the steamed rice has a low sugar content. Therefore, the technical scheme of the embodiment can effectively solve the problem that the sugar content of cooked rice steamed by the cooking utensil in the related technology is higher.

After the rice water mixture in the first cavity 41 is boiled, heating is controlled to boil for a period of time, so that rice grains in the rice water mixture are gelatinized and form rice soup with water, sugar in the rice grains is analyzed and separated out into the rice soup, then the rice soup is drained, and after the bottom is heated and boiled, the rice is boiled, so that the effect of sugar in the rice is achieved.

In this embodiment, the first preset temperature is 94 ℃. Of course, as one skilled in the art will recognize, the first predetermined temperature is not limited to 94 ℃, but may be any temperature between 94 ℃ and 100 ℃. It should be noted that, when step S10 is performed, the first cavity 41 may be heated with a relatively high power, so that the temperature of the liquid in the first cavity 41 may reach the first preset temperature quickly, and the cooking efficiency may be improved. In the present embodiment, the heating power when step S10 is performed is 500W.

Specifically, in step S10, the liquid level in the first cavity 41 is made higher than the upper surface of all the food materials 1 to be cooked; in step S20, the liquid in the first chamber 41 is intermittently heated at a first preset power; in step S30, the liner 10 is heated with a second preset power; wherein the second preset power is greater than the first preset power. In step S10, the liquid level in the first cavity 41 is made to be higher than the upper surface of all the food materials 1 to be cooked, i.e. the liquid is made to overflow all the food materials 1 to be cooked, and the rice washing effect is good. The liquid in the first cavity 41 is intermittently heated with lower first preset power, so that the phenomenon that the rice soup in the first cavity 41 is pressed into the second cavity 42 due to excessive air pressure in the first cavity 41 can be avoided, and insufficient sugar in rice grains is analyzed. The liquid in the second cavity 42 and the third cavity 43 is heated with the larger second preset power, so that the air pressure in the first cavity 41 and the third cavity 43 can be quickly increased, the rice soup in the first cavity 41 is pressed into the second cavity 42, and the cooking efficiency is improved. Specifically, the first preset power may be between 200w and 1000w, and preferably, the first preset power is 500w. The second preset power may be between 1000w and 2000w, preferably the second preset power is 1000w.

As shown in fig. 2, in the present embodiment, the cooking appliance continuously exhausts while the first washing step is performed. In this way, the rice soup in the first cavity 41 can be prevented from being pressed into the second cavity 42 due to the excessive air pressure of the first cavity 41, so that insufficient sugar in the rice grains is analyzed.

As shown in fig. 2, in the present embodiment, in step S20, a plurality of first washing steps are performed, and a stopping step is further included between the plurality of first washing steps, the stopping step including: the heating of the liquid in the first chamber 41 is stopped and the cooking appliance is controlled to stop exhausting for a first preset period of time. The first washing step is carried out for a plurality of times, so that sugar in rice grains can be ensured to be separated out, and the sugar content in the finally steamed rice is low. Meanwhile, in the present embodiment, the cooking appliance is controlled by the on/off of the electromagnetic valve 73 to perform the air discharge, specifically, the pressure limiting valve 72 is pushed to leave the orifice of the air discharge pipe 71 when the electromagnetic valve 73 is energized, the pressure limiting valve 72 is not pushed when the electromagnetic valve 73 is de-energized, and the pressure limiting valve 72 is reset under the dead weight and seals the orifice of the air discharge pipe 71. After the solenoid valve 73 is continuously electrified for a period of time, the temperature of the solenoid valve 73 is increased, so that the solenoid valve 73 is protected, the influence of the excessive temperature rise of the solenoid valve 73 on the service life of the solenoid valve 73 is avoided, and the solenoid valve 73 needs to be powered off for a period of time after long-time work. Specifically, in the present embodiment, the first washing step lasts for two minutes, and a stopping step is provided between two adjacent first washing steps, stopping heating the liquid in the first chamber 41 and controlling the cooking appliance to stop exhausting for a first preset period of time, so that the temperature of the solenoid valve 73 can be lowered.

In step S20, the duration of one first washing step is preferably two minutes. In a specific implementation, the duration of one first brushing step is comprised between 1 and 5 minutes, and the first preset duration is comprised between 20 and 120 seconds. Setting the duration of the first washing step between 1 minute and 5 minutes can ensure that the washing time is long enough and avoid insufficient sugar analysis in rice grains due to too short time; meanwhile, too long washing time of rice grains can be avoided, so that the gelatinization degree of the rice grains is high, and the taste of the finally steamed rice is affected. Setting the first preset time period between 20 seconds and 120 seconds can effectively protect the solenoid valve 73. Preferably, the first preset time period may be 30 seconds, 40 seconds, or 50 seconds.

Of course, in other possible embodiments, the first washing step may be performed a plurality of times without de-energizing the solenoid valve, so long as the performance of the solenoid valve is not affected.

In the present embodiment, the number of times the first washing step is performed is between 2 and 5 times. The first washing step is carried out for a plurality of times, so that sugar in rice grains can be ensured to be separated out, and the sugar content in the finally steamed rice is low. As shown in fig. 2, the first washing step is preferably performed three times, so that it is possible to ensure that sugar is sufficiently separated out while also ensuring cooking efficiency.

In the present embodiment, in the second washing step, the second heating device 60 is controlled to continuously heat or intermittently heat the inner container 10 so that the pressure in the inner container 10 is increased to a first preset pressure between 30kpa and 70kpa for a second preset time period between 2 minutes and 10 minutes. When the second washing step is performed, the air discharge is stopped, and the first preset pressure is set between 30kpa and 70kpa, so that the rice soup in the first cavity 41 can be ensured to be pressed into the second cavity 42. Preferably, the first preset pressure may be 30kpa, 45kpa or 60kpa. The second preset time period is between 2 minutes and 10 minutes, so that the rice soup in the first cavity 41 can flow into the second cavity 42 as much as possible, and the separated sugar can flow into the second cavity 42 as much as possible along with the rice soup, so that the sugar content of the rice at the final steaming position is low. Preferably, the second preset time period may be 3 minutes, 5 minutes, or 7 minutes.

In step S40, the second heating device 60 is controlled to continuously heat or intermittently heat the liner 10 to raise the pressure in the liner 10 to a second preset pressure between 45kpa and 55kpa for a third preset time period between 3 minutes and 15 minutes. This allows the cooked rice to be steamed by the steam generated by heating the inner container 10. Preferably, the second preset pressure is 50kpa and the third preset time period is 5 minutes. Thus, the rice can be fully cooked, and the taste is optimal. Of course, the above parameter values may be set according to actual situations in the implementation.

In this embodiment, the control method further includes step S50, and step S50 includes: step S51: intermittently exhausting until the pressure of the liner 10 reaches a third preset pressure; step S42: the exhaust is continued until the internal temperature of the inner container 10 is reduced to a second preset temperature.

Specifically, step S51 includes: step S511: exhausting at a first exhaust frequency of 0.5 seconds per 12 seconds interval until the pressure in the liner 10 drops to 30 kp; s512: exhausting at a second exhaust frequency of 1 second per 10 seconds of interval until the pressure in the liner 10 drops to 15 kpa; venting is performed at a third venting frequency of 1.5 seconds per 5 seconds of venting until the pressure within the bladder 10 drops to 5kpa (i.e., the third predetermined pressure described above). 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 duration can be reduced under the condition of avoiding overflow, and the cooking efficiency is improved.

In this embodiment, the second preset temperature is between 95 ℃ and 100 ℃, when the internal temperature of the liner 10 falls within this range, the cooking process can be stopped, and the cooking of the low-sugar rice can be completed by jumping to the heat-preservation range.

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 a program, wherein the control method is executed when the program runs.

In the description of the present invention, it should be understood that the azimuth or positional relationships indicated by the azimuth terms such as "front, rear, upper, lower, left, right", "lateral, vertical, horizontal", and "top, bottom", etc., are generally based on the azimuth or positional relationships shown in the drawings, merely to facilitate description of the present invention and simplify the description, and these azimuth terms do not indicate and imply that the apparatus or elements referred to must have a specific azimuth or be constructed and operated in a specific azimuth, and thus should not be construed as limiting the scope of protection of the present invention; the orientation word "inner and outer" refers to inner and outer relative to the contour of the respective component itself.

Spatially relative terms, such as "above … …," "above … …," "upper surface at … …," "above," and the like, may be used herein for ease of description to describe one device or feature's spatial location relative to another device or feature as illustrated in the figures. It will be understood that the spatially relative terms are intended to encompass different orientations in use or operation in addition to the orientation depicted in the figures. For example, if the device in the figures is turned over, elements described as "above" or "over" other devices or structures would then be oriented "below" or "beneath" the other devices or structures. Thus, the exemplary term "above … …" may include both orientations of "above … …" and "below … …". The device may also be positioned in other different ways (rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein interpreted accordingly.

In addition, the terms "first", "second", etc. are used to define the components, and are only for convenience of distinguishing the corresponding components, and the terms have no special meaning unless otherwise stated, and therefore should not be construed as limiting the scope of the present invention.

The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (14)

1. A cooking appliance, the cooking appliance comprising:

an inner container (10);

the food steamer (20) is arranged in the inner container (10), the food steamer (20) comprises a containing part (21) for containing food materials (1) to be cooked and a separation cylinder (22) arranged on the bottom wall of the containing part (21), a first through-flow channel (31) is arranged between the separation cylinder (22) and the bottom of the inner container (10) or on the separation cylinder (22), a first cavity (41) is formed above the containing part (21), a second cavity (42) is formed inside the separation cylinder (22), and a third cavity (43) is formed below the containing part (21), between the outer wall of the separation cylinder (22) and the inner wall of the inner container (10);

a second through-flow passage (32) which is provided on the housing part (21) and communicates the first cavity (41) with the second cavity (42);

a third through-flow passage (33) which is provided on the housing portion (21) and communicates the first cavity (41) and the third cavity (43);

a first heating device (50) for heating the interior of the first cavity (41);

-second heating means (60) for heating the interior of said second cavity (42) and/or the interior of said third cavity (43).

2. Cooking appliance according to claim 1, characterized in that the second flow-through channel (32) comprises a plurality of flow-through holes (211) provided on the bottom wall of the housing (21).

3. Cooking appliance according to claim 1, characterized in that the first heating means (50) extend into the first cavity (41) and/or the second heating means (60) are arranged below the inner container (10).

4. Cooking appliance according to claim 1, characterized in that the housing (21) is provided with graduation marks.

5. The cooking appliance of claim 1, wherein the cooking appliance further comprises a handle,

the cooking utensil further comprises a pot cover (70) arranged above the inner container (10), an exhaust pipe (71) arranged on the pot cover (70), a pressure limiting valve (72) arranged on the exhaust pipe (71) and a solenoid valve (73) for controlling the pressure limiting valve (72), wherein the pressure limiting valve (72) opens the exhaust pipe (71) when the solenoid valve (73) is electrified, and the pressure limiting valve (72) seals the exhaust pipe (71) when the solenoid valve (73) is deenergized; and/or

The cooking utensil further comprises a pot cover (70) covered above the inner container (10), and a temperature sensor which is arranged on the pot cover (70) and extends into the first cavity (41).

6. A control method of a cooking appliance, characterized by cooking using the cooking appliance according to any one of claims 1 to 5, comprising:

step S10: the liquid level in the first cavity (41) is higher than the upper surface of at least part of food materials (1) to be cooked, and the first heating device (50) stretches into the position below the liquid level in the first cavity (41) and heats the liquid until the liquid in the first cavity (41) reaches a first preset temperature;

step S20: a first washing step is carried out: heating the liquid in the first cavity (41) through the first heating device (50) so that the liquid in the first cavity (41) boils and washes the food material (1) to be cooked, and the cooking appliance exhausts;

step S30: and performing a second washing step: the cooking utensil stops exhausting, and heats the inner container (10) through the second heating device (60) or heats the liquid in the first cavity (41) through the first heating device (50), so that the liquid in the first cavity (41) falls into the second cavity (42);

step S40: the cooking utensil stops exhausting, and heats the inner container (10) through the second heating device (60), so that steam is generated in the first cavity (41), the second cavity (42) and the third cavity (43) to cook the food material (1) to be cooked.

7. The control method according to claim 6, wherein,

in the step S10, the liquid level in the first cavity (41) is made to be higher than the upper surface of all the food materials (1) to be cooked;

intermittently heating the liquid in the first chamber (41) with a first preset power in the step S20;

in the step S30, the inner container (10) is heated with a second preset power;

wherein the second preset power is greater than the first preset power.

8. The control method of claim 6, wherein the cooking appliance is continuously vented while the first rinsing step is performed.

9. The control method according to claim 8, wherein in the step S20, the first washing step is performed a plurality of times, and a stopping step is further included between the plurality of first washing steps, the stopping step including:

stopping heating the liquid in the first cavity (41) and controlling the cooking appliance to stop exhausting for a first preset time period.

10. The control method according to claim 9, wherein, in said step S20,

the duration of one first washing step is between 1 and 5 minutes, and the first preset duration is between 20 and 120 seconds; and/or

The first rinsing step is performed between 2 and 5 times.

11. A control method according to claim 6, characterized in that in the second washing step, the second heating means (60) is controlled to continuously heat or intermittently heat the inner container (10) so that the pressure in the inner container (10) is raised to a first preset pressure between 30kpa and 70kpa for a second preset time period between 2 minutes and 10 minutes.

12. The control method according to any one of claims 6 to 11, characterized in that in the step S40, the second heating means (60) is controlled to continuously heat or intermittently heat the inner container (10) to raise the pressure inside the inner container (10) to a second preset pressure and to maintain a third preset time period, wherein the second preset pressure is between 45kpa and 55kpa, and the third preset time period is between 3 minutes and 15 minutes.

13. A storage medium, characterized in that the storage medium includes a stored program, wherein the program executes the control method according to any one of claims 6 to 12.

14. A processor for running a program, wherein the program when run performs the control method of any one of claims 6 to 12.

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