WO2019080672A1 - 压力锅的煲汤控制方法、压力锅及计算机可读存储介质 - Google Patents

压力锅的煲汤控制方法、压力锅及计算机可读存储介质

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Publication number
WO2019080672A1
WO2019080672A1 PCT/CN2018/106367 CN2018106367W WO2019080672A1 WO 2019080672 A1 WO2019080672 A1 WO 2019080672A1 CN 2018106367 W CN2018106367 W CN 2018106367W WO 2019080672 A1 WO2019080672 A1 WO 2019080672A1
Authority
WO
WIPO (PCT)
Prior art keywords
pressure cooker
pressure
preset
soup
control method
Prior art date
Application number
PCT/CN2018/106367
Other languages
English (en)
French (fr)
Inventor
李晶
苏莹
房振
Original Assignee
佛山市顺德区美的电热电器制造有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 佛山市顺德区美的电热电器制造有限公司 filed Critical 佛山市顺德区美的电热电器制造有限公司
Priority to JP2020511507A priority Critical patent/JP6915154B2/ja
Priority to US16/756,129 priority patent/US11602239B2/en
Priority to EP18870311.0A priority patent/EP3649901B1/en
Priority to KR1020207001669A priority patent/KR102351895B1/ko
Publication of WO2019080672A1 publication Critical patent/WO2019080672A1/zh

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0802—Control mechanisms for pressure-cookers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/09—Safety devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils

Definitions

  • the present application relates to the field of pressure cooker technology, and in particular, to a soup control method for a pressure cooker, a pressure cooker, and a computer readable storage medium.
  • meat is an indispensable ingredient in people's daily life due to its rich nutrient content.
  • people especially those with high blood fat and obesity, worry when eating meat. Excessive intake of fat, do not dare to eat with confidence.
  • Pressure cooker is an important tool for cooking meat. Many people choose to cook meat in a pressure cooker.
  • the existing pressure cooker soup process only includes preheating and warming phase, high pressure maintenance phase, and pressure reducing exhaust phase, that is, pressure cooker soup.
  • the process is carried out in a closed environment. It is difficult to get oxygen in the process of soup.
  • the degree of oxidation of fat is low, so that the fat of meat is dissolved in a large amount.
  • the surface of the soup floats a thick layer of oil, which affects people's health and the taste of the soup. .
  • the present invention provides a pressure cooker soup control method, a pressure cooker and a computer readable storage medium, which aims to solve the problem that the fat oxidation degree of the existing pressure cooker is low, and the fat of the meat substance is dissolved in a large amount, which affects people's taste and health. technical problem.
  • the present invention provides a pressure cooker control method for a pressure cooker, wherein the pressure cooker includes a pressure valve, and the pressure cooker control method includes the following soup stage: a preheating temperature rising stage, a medium high temperature maintaining stage, and a high pressure maintaining stage. , step-down exhaust stage;
  • the medium and high temperature maintenance phase includes:
  • the heating body controlling the pressure cooker is heated by a first preset heating power, and the internal temperature of the pressure cooker is maintained at the first preset temperature for a first predetermined period of time.
  • the pressure cooker further includes an air pump, and the step of controlling the pressure valve of the pressure cooker to be opened to place the pressure cooker in a non-closed state comprises:
  • the air pump that controls the pressure cooker is turned on, and the external ambient air is sucked into the pressure cooker to make the pressure cooker in a non-closed state.
  • the first preset temperature range is 70 ° C ⁇ 90 ° C
  • the first preset duration ranges from 10-40 min
  • the air pump intake air flow speed ranges from 10 to 100 L/min.
  • the preheating warming phase comprises:
  • the heating body of the pressure cooker is heated by a second preset heating power, and the internal temperature of the pressure cooker is raised to a second preset temperature for a second predetermined time period, wherein the second preset heating power is adjusted to a pressure cooker
  • the maximum power or the amount of power is 10/16-16/16.
  • the method comprises:
  • the pressure cooker is controlled to select the second preset heating power according to the type of the meat product input.
  • the pressure valve of the pressure cooker is opened,
  • the high voltage maintenance phase includes:
  • the high voltage maintenance phase further comprises:
  • the preset pressure is maintained inside the pressure cooker for a third predetermined time period, wherein the preset air pressure range is 50-70 kPa, and the third preset time length ranges from 10-40 min.
  • the step-down exhaust phase comprises:
  • the pressure valve that controls the pressure cooker intermittently vents to normal pressure for a fourth predetermined period of time, wherein the fourth preset duration is 8-15 minutes.
  • the present application further provides a pressure cooker comprising: an air pump, a heating body, a pressure valve, a memory, a processor, a communication bus, and a soup control program of the pressure cooker stored on the memory,
  • the communication bus is used to implement a communication connection between the processor and the memory
  • the processor is configured to execute the pressure cooker control program of the pressure cooker to implement the following steps:
  • the heating body controlling the pressure cooker is heated by a first preset heating power, and the internal temperature of the pressure cooker is maintained at the first preset temperature for a first predetermined period of time.
  • the pressure cooker further includes an air pump, and the step of controlling the pressure valve of the pressure cooker to be opened to place the pressure cooker in a non-closed state comprises:
  • the air pump that controls the pressure cooker is turned on, and the external ambient air is sucked into the pressure cooker to make the pressure cooker in a non-closed state.
  • the first preset temperature range is 70 ° C ⁇ 90 ° C
  • the first preset duration ranges from 10-40 min
  • the air pump intake air flow speed ranges from 10 to 100 L/min.
  • the preheating warming phase comprises:
  • the heating body of the pressure cooker is heated by a second preset heating power, and the internal temperature of the pressure cooker is raised to a second preset temperature for a second predetermined time period, wherein the second preset heating power is adjusted to a pressure cooker
  • the maximum power or the amount of power is 10/16-16/16.
  • the method comprises:
  • the pressure cooker is controlled to select the second preset heating power according to the type of the meat product input.
  • the pressure valve of the pressure cooker is opened,
  • the high voltage maintenance phase includes:
  • the high voltage maintenance phase further comprises:
  • the preset pressure is maintained inside the pressure cooker for a third predetermined time period, wherein the preset air pressure range is 50-70 kPa, and the third preset time length ranges from 10-40 min.
  • the step-down exhaust phase comprises:
  • the pressure valve that controls the pressure cooker intermittently vents to normal pressure for a fourth predetermined period of time, wherein the fourth preset duration is 8-15 minutes.
  • the present application also provides a computer readable storage medium storing one or more programs, the one or more programs being configurable by one or more processors Execute for:
  • the heating body controlling the pressure cooker is heated by a first preset heating power, and the internal temperature of the pressure cooker is maintained at the first preset temperature for a first predetermined period of time.
  • the present application increases the medium-high temperature maintenance stage by the pressure cooker soup process; wherein the medium-high temperature maintenance stage includes: controlling the pressure valve of the pressure cooker to open, so that the pressure cooker is in a non-closed state; in the non-closed state of the pressure cooker And heating the heating body of the pressure cooker to be heated by a first preset heating power to maintain the internal temperature of the pressure cooker at the first preset temperature for a first predetermined time period.
  • the external ambient air is obtained at this stage or the air inside the pressure cooker is used to cause the oxidative decomposition of the fat in the meat, thereby reducing the fat content in the soup, and oxidizing and decomposing the fat to make the soup
  • the aroma is stronger and enhances the taste of the soup.
  • FIG. 1 is a schematic diagram of a refinement process of a medium-high temperature maintenance stage in a first embodiment of a method for controlling a soup of a pressure cooker according to the present application;
  • FIG. 2 is a schematic diagram showing a variation curve of each parameter in each soup stage of the soup control method of the pressure cooker of the present application;
  • FIG. 3 is a schematic diagram showing the refinement process of the preheating and heating stage in the second embodiment of the method for controlling the soup of the pressure cooker of the present application;
  • FIG. 4 is a schematic structural diagram of a device in a hardware operating environment involved in a method according to an embodiment of the present application.
  • the pressure cooker includes a heating body or a heating plate, a pressure valve, a pressure sensor, and a temperature sensor, wherein the pressure valve is disposed on the pressure cooker lid, and the heating body or the heating plate is used for
  • the pressure sensor is used to detect the pressure inside the pressure cooker
  • the temperature sensor is used to detect the temperature inside the pressure cooker.
  • the temperature sensor can be a temperature sensitive probe.
  • the application provides a soup control method for a pressure cooker.
  • the soup control method of the pressure cooker comprises the following soup stage: preheating temperature rising stage, medium high temperature maintaining stage, high pressure maintaining stage, and pressure reducing exhaust stage; in the first embodiment of the pressure cooker control method of the pressure cooker of the present application, referring to FIG. 1 2, FIG. 1 is a schematic diagram showing the refinement process of the middle and high temperature maintenance stage in the first embodiment of the pressure cooker control method of the pressure cooker of the present application, and FIG. 2 is a schematic diagram showing the temperature and pressure changes of each soup during the pressure control method of the pressure cooker of the present application.
  • the medium-high temperature maintenance phase includes:
  • Step S10 controlling the pressure valve of the pressure cooker to open, so that the pressure cooker is in a non-closed state
  • the soup food involved in the soup process of the present embodiment includes meat products, and the meat product is exemplified in the present application, wherein common meat products include pork, chicken, duck, beef, lamb, fish, etc., specifically
  • a corresponding button such as a meat type selection button, is set to achieve the type of meat product to be soup.
  • the fat content of the meat product of the embodiment is greater than or equal to the preset content, wherein the predetermined content range may be that the fat content of the meat product is greater than 10 g or the fat content of the meat product is greater than 20 g, and the fat content of the meat product may be obtained through the pressure cooker
  • the detection module inside is detected, or the user can input the fat content of the meat product on the soup control panel.
  • the preheating temperature rising stage is further included, wherein the meat is rapidly heated and heated in the preheating heating stage, and the preheating is raised when the temperature reaches the second preset temperature.
  • the medium-high temperature maintenance stage of the soup process is entered.
  • the medium-high temperature means that the internal temperature of the pressure cooker is in the range of 70 ° C to 90 ° C.
  • the medium and high temperature may be the internal temperature of the pressure cooker at 70 ° C to 80 ° C or In the range of 80 ° C ⁇ 90 ° C, after detecting that the pressure cooker enters the medium high temperature maintenance stage, the pressure valve of the pressure cooker is started, and the pressure valve of the pressure cooker is installed in a preset area of the pressure cooker lid, after the pressure valve is started.
  • the pressure cooker is in a non-closed state, and the pressure cooker can perform air replacement with the external environment.
  • Step S20 in the non-closed state of the pressure cooker, controlling the heating body of the pressure cooker to be heated by a first preset heating power, and maintaining the internal temperature of the pressure cooker at the first preset for a first preset time period. temperature.
  • the pressure cooker when the non-closed state of the pressure cooker is that the pressure valve of the pressure cooker is in an open state, the pressure cooker can perform air replacement with the external environment, in addition to the air or oxygen existing in the pressure cooker.
  • the heating body that controls the pressure cooker is heated by a first preset heating power.
  • the first preset heating power is flexibly changed according to the type of the meat, and is used in the specific embodiment to describe when the pork and the fish are separately used for soup.
  • the first preset heating power may be different.
  • the first preset heating power corresponding to different types of meat may be adjusted according to different power-modulating ratios of the rated power or the maximum power of the pressure cooker.
  • the preset heating power may be less than or equal to the rated power of the pressure cooker, and maintain the internal temperature of the pressure cooker at the first preset temperature for a first preset time period, wherein the first preset temperature range is 70 ° C. 90 ° C, the first preset time range is 10-40 min, in particular, the first preset temperature range and the first preset time range can be combined with the soup treatment
  • the meat types are related. For example, when the fish is processed, the first preset temperature range is 75 ° C ⁇ 80 ° C, and the first preset time range is 10-20 min.
  • the fat content in the meat or soup is greatly reduced compared with the maintenance period in which the medium-high temperature is not increased, and the volatile flavor or aroma content in the soup is correspondingly increased.
  • the pressure cooker soup process is increased. The specific changes in the fat content in the meat or in the soup after the high temperature maintenance stage are shown in Table 1.
  • the pressure cooker includes a pressure valve
  • the pressure cooker control method includes a medium high temperature maintenance stage, wherein the medium high temperature maintenance stage includes: controlling a pressure valve of the pressure cooker to open, so that the pressure cooker is in a non-pressure a closed state; in a non-closed state of the pressure cooker, the heating body controlling the pressure cooker is heated by a first preset heating power, and maintaining the internal temperature of the pressure cooker at the first preset for a first preset time period temperature.
  • the external ambient air is obtained at this stage or the air inside the pressure cooker is used to cause the oxidative decomposition of the fat in the meat, thereby reducing the fat content in the soup, and oxidizing and decomposing the fat to make the soup
  • the aroma is stronger and enhances the taste of the soup. .
  • a second embodiment of the method for controlling the soup of the pressure cooker is provided, as shown in FIG. 3, in the second embodiment, the pressure cooker further includes The air pump, the step of controlling the pressure valve of the pressure cooker to be opened so that the pressure cooker is in a non-closed state comprises:
  • step S11 the air pump of the pressure cooker is controlled to be opened, and the external ambient air is sucked into the pressure cooker to make the pressure cooker in a non-closed state.
  • the pressure valve of the pressure cooker can also be opened at the middle and high temperature maintenance stage, and the air pump of the pressure cooker is controlled to be opened.
  • the air pump of the pressure cooker can be installed in a preset area inside the pressure cooker, and after the air pump is started, the air pump is preset. The power starts to work, and the preset power can be set so that the vent pipe connecting the internal and external environment of the pressure cooker is opened and absorbs air at a preset suction speed, and the outside air is sucked into the pressure cooker, and the air pump can be air-exchanged with the external environment through the pressure cooker.
  • the pressure cooker can effectively obtain the air or oxygen in the outside air at a time, so the pressure cooker in the middle and high temperature maintenance stage is in a non-closed state.
  • the fat content in the meat or the soup is more decreased, and the volatile flavor or aroma content in the soup is decreased as compared with the first embodiment in which the middle and high temperature maintenance stages are not introduced. Corresponding rise is more obvious.
  • the pressure cooker soup process increases the medium-high temperature maintenance stage and the air is pumped through the air pump.
  • the specific changes in the fat content in the meat or soup are shown in Table 3.
  • the specific changes in the volatile flavor in the soup are shown in Table 4. Shown.
  • Indicator No medium and high temperature maintenance phase Increase the medium and high temperature maintenance phase Increase the medium and high temperature maintenance stage and open the air Aldehydes ( ⁇ g/100ml) 3.584 5.843 5.915 Ketones ( ⁇ g/100ml) 0.354 0.164 0.394 Hydrocarbons ( ⁇ g/100ml) 4.531 7.564 8.164 Alcohols ( ⁇ g/100ml) 0.649 1.067 2.647 Ester ( ⁇ g/100ml) 0.591 0.943 1.681 Furans ( ⁇ g/100ml) 0.134 0.381 0.632 Total volatile flavor content ( ⁇ g/100ml) 9.843 15.962 19.433
  • the external ambient air is drawn into the pressure cooker by controlling the opening of the air pump of the pressure cooker to place the pressure cooker in a non-closed state. Therefore, in the middle and high temperature maintenance stage, sufficient air can be inhaled to cause the fat in the meat to be fully oxidized and decomposed, thereby reducing the fat content in the soup, and fully oxidizing and decomposing the fat to make the aroma of the soup thicker and enhance the taste of the soup.
  • a third embodiment of the method for controlling the soup of the pressure cooker is provided.
  • the first preset temperature range is 70°. C ⁇ 90 °C
  • the first preset time range is 10-40 min
  • the air pump suction air flow rate ranges from 10-100 L/min.
  • the power of the air pump of the pressure cooker is adjustable, wherein the power adjustment range of the air pump of the pressure cooker is 1-5 W, and the adjustment process of the power of the air pump may be automatically performed during the soup process, or Pre-set before the soup, for specific examples, such as when using pork broth, if the pork fat content of the soup is high, in order to fully decompose the fat in the pork, the air pump of the pressure cooker can be preset before the soup The power is 3W. If the pressure of the undecomposed fat of the pork is still higher than the preset value during the soup, the power of the air pump of the pressure cooker can be adjusted to 5W, and the speed of the suction air flow is 10-100.
  • the flow rate of the air intake of the air pump is positively correlated with the power of the air pump.
  • the preset duration range is 10-40 min
  • the first preset temperature range may be 70 ° C ⁇ 75 ° C, 75 ° C ⁇ 80 ° C, 80 ° C ⁇ 85 ° C, 85 ° C ⁇ 90 ° C, alternatively, the first preset duration is 10-20 min, 20-30 min, 30-40 min.
  • the first preset temperature range is 70° C. to 90° C.
  • the first preset time range is 10-40 min
  • the air pump intake air flow rate ranges from 10 to 100. L/min. Therefore, in the middle and high temperature stage, it can effectively absorb enough oxygen to oxidize and decompose the fat in the meat product, and reduce the fat content in the soup.
  • the preheating and warming phase includes:
  • the heating body of the pressure cooker is heated by a second preset heating power, and the internal temperature of the pressure cooker is raised to a second preset temperature for a second predetermined time period, wherein the second preset heating power is adjusted to a pressure cooker
  • the maximum power is 10/16-16/16.
  • the pressure cooker After the user washes the meat product into the pressure cooker and starts the pressure cooker, the pressure cooker enters the preheating temperature rising stage, and in the preheating heating stage of the pressure cooker, the pressure valve of the pressure cooker can be opened, and at this stage, the pressure valve of the pressure cooker can also be In a closed state, in the preheating heating stage, the heating body controlling the pressure cooker is heated by a second preset heating power, and the internal temperature of the pressure cooker is raised to a second preset temperature within a second preset time period, the second pre- The range of time can be set to 5-10min, and the second preset heating power can be adjusted.
  • the range of adjustment is 10/16-16/16 of the maximum heating power or rated power, that is, the power ratio is 10/16-16/ 16. For the specific embodiment, if the rated power of the pressure cooker is 1250 W, when the power adjustment ratio is 10/16, the second preset heating power is 10/16 of the rated power of the pressure cooker of 1250 W.
  • the heating body of the pressure cooker is heated by a second preset heating power, and the internal temperature of the pressure cooker is raised to a second preset temperature within a second preset time period, wherein the second preset
  • the heating power can be adjusted from 10/16-16/16 of the maximum power or the rated power of the pressure cooker. Since the second preset heating power can be effectively adjusted during the preheating and heating period, the stew is controlled during the stewing process.
  • a fifth embodiment of the method for controlling the soup of the pressure cooker is provided.
  • the heating body for controlling the pressure cooker is The second preset heating power heating step includes:
  • the pressure cooker is controlled to select the second preset heating power according to the type of the meat product input.
  • the meat product is used for description, and different types of meat products have different requirements on the heat. Therefore, in the preheating and heating stage, the pressure cooker is controlled to select the second preset heating power according to the type of the meat product, and the power adjustment ratio is adopted. The second preset heating power is selected, and the power adjustment ratio range is 10/16-16/16. When the power adjustment ratio is 16/16, the meat product is heated with the maximum preset heating power.
  • a sixth embodiment of the method for controlling the soup of the pressure cooker is provided.
  • the pressure cooker is maintained during the medium high temperature maintenance stage.
  • the pressure valve is open,
  • the high voltage maintenance phase includes:
  • the pressure valve of the pressure cooker is closed, and the air pump of the pressure cooker is also closed.
  • the pressure cooker is in a closed state, and the heating body of the pressure cooker is controlled to be heated by the third preset heating power. So that the temperature inside the pressure cooker is raised and maintained at a third preset temperature, wherein the third preset temperature may be 112 ° C, as shown in FIG. 2 .
  • the temperature inside the pressure cooker is raised and Maintaining at a third preset temperature, wherein the third preset temperature is 110-120 ° C, so that after the end of the medium-high temperature maintenance period, the meat product is heated to boiling at a high pressure maintenance step, and the corresponding meat product is effectively stewed. Thereby improving the taste of the broth.
  • the high pressure maintenance phase includes:
  • the preset pressure is maintained inside the pressure cooker for a third predetermined time period, wherein the preset air pressure range is 50-70 kPa, and the third preset time length ranges from 10-40 min.
  • the pressure cooker is in a closed state during the high pressure maintenance phase, and the preset pressure is maintained inside the pressure cooker for a third predetermined period of time, wherein the preset pressure range is 50-70 kPa, and optionally, the preset pressure range is 50-60 kPa. 60-70 kPa, the third preset duration ranges from 10-40 min. Optionally, the third preset duration ranges from 10-20 min, 20-30 min, 30-40 min.
  • the preset air pressure is maintained by controlling the inside of the pressure cooker within a third preset time period, wherein the preset air pressure range is 50-70 kPa, and the third preset time length ranges from 10-40 min. To lay the foundation for improving the taste of meat products during stewing.
  • the step-down exhaust stage includes:
  • the pressure valve that controls the pressure cooker intermittently exhausts to a normal pressure for a fourth predetermined period of time, wherein the fourth preset duration is 10 minutes.
  • the pressure valve of the pressure cooker can intermittently exhaust, and the fourth preset time of the intermittent exhaust gas is 10 min. In 10 minutes, the internal pressure of the pressure cooker is lowered to the same as the external environmental pressure or the internal pressure of the pressure cooker is lowered to the normal pressure. .
  • the pressure valve of the pressure cooker is intermittently vented to a normal pressure for a fourth predetermined period of time, wherein the fourth preset duration is 10 minutes. It is thus possible to maintain the flavor of the broth during the venting phase.
  • FIG. 4 is a schematic structural diagram of a device in a hardware operating environment involved in a method according to an embodiment of the present application.
  • the present application also provides a pressure cooker, which may include a processor 1001, such as a CPU, a memory 1005, and a communication bus 1002.
  • the communication bus 1002 is used to implement connection communication between the processor 1001 and the memory 1005.
  • the memory 1005 may be a high speed RAM memory or a stable memory (non-volatile) Memory), such as disk storage.
  • the memory 1005 can also optionally be a storage device independent of the aforementioned processor 1001.
  • the pressure cooker may further include a user interface, a network interface, and an RF (Radio) Frequency, RF) circuits, sensors, etc.
  • the user interface may include a display, an input unit such as a keyboard mounted on the pressure cooker control panel, and the optional user interface may also include a standard wired interface, a wireless interface.
  • the network interface can optionally include a standard wired interface or a wireless interface (such as a WI-FI interface).
  • pressure cooker structure illustrated in Figure 4 does not constitute a limitation to the pressure cooker of the present application and may include more or fewer components than those illustrated, or some components may be combined, or different component arrangements.
  • the memory 1005 as a computer storage medium may include an operating system, a network communication module, and a pressure cooker control program.
  • the operating system is a program that manages and controls the pressure cooker hardware and software resources, supporting the operation of the pressure cooker control program and other software and/or programs.
  • the network communication module is used to enable communication between components within the memory 1005 and to communicate with other hardware and software in the pressure cooker.
  • the soup control method of the pressure cooker includes the following soup stage: a preheating temperature rising stage, a medium high temperature maintaining stage, a high pressure maintaining stage, and a step-down exhaust stage; the processor 1001 is configured to execute the memory 1005. Store the pressure cooker soup control program in the medium and high temperature maintenance phase of the pressure cooker to achieve the following steps:
  • the heating body controlling the pressure cooker is heated by a first preset heating power, and the internal temperature of the pressure cooker is maintained at the first preset temperature for a first predetermined period of time.
  • the pressure cooker further includes an air pump, and the step of controlling the pressure valve of the pressure cooker to be opened to place the pressure cooker in a non-closed state includes:
  • the air pump that controls the pressure cooker is turned on, and the external ambient air is sucked into the pressure cooker to make the pressure cooker in a non-closed state.
  • the first preset temperature range is 70° C. to 90° C.
  • the first preset time range is 10-40 min
  • the air pump intake air flow rate ranges from 10 to 100. L/min.
  • the preheating warming phase includes:
  • the heating body of the pressure cooker is heated by a second preset heating power, and the internal temperature of the pressure cooker is raised to a second preset temperature for a second predetermined time period, wherein the second preset heating power is adjusted to a pressure cooker
  • the maximum power or the amount of power is 10/16-16/16.
  • the method comprises:
  • the pressure cooker is controlled to select the second preset heating power according to the type of the meat product input.
  • the pressure valve of the pressure cooker is opened
  • the high voltage maintenance phase includes:
  • the high voltage maintenance phase further includes:
  • the preset pressure is maintained inside the pressure cooker for a third predetermined time period, wherein the preset air pressure range is 50-70 kPa, and the third preset time length ranges from 10-40 min.
  • step-down exhaust phase includes:
  • the pressure valve that controls the pressure cooker intermittently vents to normal pressure for a fourth predetermined period of time, wherein the fourth preset duration is 8-15 minutes.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

一种压力锅的煲汤控制方法、压力锅及计算机可读存储介质，压力锅的煲汤控制方法包括以下煲汤阶段：预热升温阶段、中高温维持阶段、高压维持阶段、降压排气阶段；中高温维持阶段包括：控制压力锅的压力阀开启，以使压力锅处于非封闭状态（S10）；在压力锅的非封闭状态下，控制压力锅的加热体以第一预设加热功率加热，在第一预设时长内将压力锅内部温度维持在第一预设温度(S20)。这样的压力锅的煲汤过程中脂肪氧化程度低，致使肉类物质的脂肪大量溶出，影响人们食用口感与健康。

Description

压力锅的煲汤控制方法、压力锅及计算机可读存储介质
本申请要求于2017年10月24日提交中国专利局、申请号为201711007136.5、发明名称为“压力锅的煲汤控制方法、压力锅及计算机可读存储介质”的中国专利申请的优先权，其全部内容通过引用结合在申请中。
技术领域
本申请涉及压力锅技术领域，尤其涉及一种压力锅的煲汤控制方法、压力锅及计算机可读存储介质。
背景技术
目前，肉类物质因营养含量丰富而成为人们日常生活中不可或缺的食材，然而，随着人们对健康的关注度上升，人们特别是高血脂、肥胖人群在食用肉类物质时，会担心脂肪的摄入过多，不敢放心食用。
压力锅是肉类物质烹饪的重要器具，很多人选择在压力锅内煲汤处理肉类物质，然，现有压力锅煲汤过程只包括预热升温阶段、高压维持阶段、降压排气阶段，即压力锅的煲汤过程均是在密闭环境中进行，煲汤过程中很难接触到氧气，脂肪氧化程度低，致使肉类物质的脂肪大量溶出，汤表面漂浮一层厚厚的油，影响人们的健康与汤的口感。
发明内容
本申请提供一种压力锅的煲汤控制方法、压力锅及计算机可读存储介质，旨在解决现有压力锅的煲汤过程中脂肪氧化程度低，致使肉类物质的脂肪大量溶出，影响人们食用口感与健康的技术问题。
为实现上述目的，本申请提供的一种压力锅的煲汤控制方法，所述压力锅包括压力阀，所述压力锅的煲汤控制方法包括以下煲汤阶段：：预热升温阶段、中高温维持阶段、高压维持阶段、降压排气阶段；
所述中高温维持阶段包括：
控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态；
在所述压力锅的非封闭状态下，控制所述压力锅的加热体以第一预设加热功率加热，在第一预设时长内将所述压力锅内部温度维持在所述第一预设温度。
优选地，所述压力锅还包括气泵，所述控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态步骤包括：
控制所述压力锅的气泵开启，将外部环境空气吸入至压力锅内，以使压力锅处于非封闭状态。
优选地，所述第一预设温度范围为70°C~90°C，第一预设时长范围为10-40min，所述气泵吸入空气流量的速度范围为10-100 L/min。
优选地，所述预热升温阶段包括：
控制所述压力锅的加热体以第二预设加热功率加热，在第二预设时长内将所述压力锅内部温度升至第二预设温度，其中，第二预设加热功率的调节范围为压力锅最大功率或额度功率的10/16-16/16。
优选地，在所述控制所述压力锅的加热体以第二预设加热功率加热的步骤之前包括：
控制所述压力锅根据输入的肉制品的种类选取所述第二预设加热功率。
优选地，在所述中高温维持阶段，所述压力锅的压力阀打开，
所述高压维持阶段包括：
控制所述压力锅的压力阀关闭，并控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度范围为110-120°C。
优选地，所述高压维持阶段还包括：
在第三预设时长内控制所述压力锅内部维持预设气压，其中，所述预设气压范围为50-70kPa，第三预设时长范围为10-40min。
优选地，所述降压排气阶段包括：
控制所述压力锅的压力阀在第四预设时长内间断排气至常压，其中，第四预设时长为8-15min。
此外，为实现上述目的，本申请还提供一种压力锅，所述压力锅包括：气泵、加热体、压力阀、存储器、处理器，通信总线以及存储在所述存储器上的压力锅的煲汤控制程序，
所述通信总线用于实现处理器与存储器间的通信连接；
所述处理器用于执行所述压力锅的煲汤控制程序，以实现以下步骤：
控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态；
在所述压力锅的非封闭状态下，控制所述压力锅的加热体以第一预设加热功率加热，在第一预设时长内将所述压力锅内部温度维持在所述第一预设温度。
优选地，所述压力锅还包括气泵，所述控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态步骤包括：
控制所述压力锅的气泵开启，将外部环境空气吸入至压力锅内，以使压力锅处于非封闭状态。
优选地，所述第一预设温度范围为70°C~90°C，第一预设时长范围为10-40min，所述气泵吸入空气流量的速度范围为10-100 L/min。
优选地，所述预热升温阶段包括：
控制所述压力锅的加热体以第二预设加热功率加热，在第二预设时长内将所述压力锅内部温度升至第二预设温度，其中，第二预设加热功率的调节范围为压力锅最大功率或额度功率的10/16-16/16。
优选地，在所述控制所述压力锅的加热体以第二预设加热功率加热的步骤之前包括：
控制所述压力锅根据输入的肉制品的种类选取所述第二预设加热功率。
优选地，在所述中高温维持阶段，所述压力锅的压力阀打开，
所述高压维持阶段包括：
控制所述压力锅的压力阀关闭，并控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度范围为110-120°C。
优选地，所述高压维持阶段还包括：
在第三预设时长内控制所述压力锅内部维持预设气压，其中，所述预设气压范围为50-70kPa，第三预设时长范围为10-40min。
优选地，所述降压排气阶段包括：
控制所述压力锅的压力阀在第四预设时长内间断排气至常压，其中，第四预设时长为8-15min。
此外，为实现上述目的，本申请还提供一种计算机可读存储介质，所述计算机可读存储介质存储有一个或者一个以上程序，所述一个或者一个以上程序可被一个或者一个以上的处理器执行以用于：
控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态；
在所述压力锅的非封闭状态下，控制所述压力锅的加热体以第一预设加热功率加热，在第一预设时长内将所述压力锅内部温度维持在所述第一预设温度。
本申请通过所述压力锅煲汤过程增加中高温维持阶段；其中，所述中高温维持阶段包括：控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态；在所述压力锅的非封闭状态下，控制所述压力锅的加热体以第一预设加热功率加热，在第一预设时长内将所述压力锅内部温度维持在所述第一预设温度。由于在压力锅煲汤过程增加中高温维持阶段，在该阶段获取外部环境空气或者利用压力锅内部的空气致使肉类中的脂肪氧化分解，因而降低了汤中的脂肪含量，且氧化分解脂肪后使汤的香气更浓厚，提升了汤的口感。
附图说明
图1为本申请压力锅的煲汤控制方法第一实施例中中高温维持阶段的细化流程示意图；
图2为本申请压力锅的煲汤控制方法各个煲汤阶段各参数的变化曲线示意图；
图3为本申请压力锅的煲汤控制方法第二实施例中预热升温阶段的细化流程示意图；
图4是本申请实施例方法涉及的硬件运行环境的设备结构示意图。
本申请目的的实现、功能特点及优点将结合实施例，参照附图做进一步说明。
具体实施方式
应当理解，此处所描述的具体实施例仅仅用以解释本申请，并不用于限定本申请。
在本申请的描述中，需要理解的是，术语“第一”、“第二”“第三”、“第四”仅用于描述的目的，而不能理解指示或暗示的重要性。
为更好理解本申请，在本申请的实施例中，压力锅包括加热体或者发热盘、压力阀、压力传感器以及温度传感器，其中，压力阀设置在压力锅锅盖上，加热体或者发热盘用于为压力锅加热，压力传感器用以检测压力锅内部的压力，温度传感器用于检测压力锅内部的温度，具体地，温度传感器可以为感温探头。
本申请提供一种压力锅的煲汤控制方法。所述压力锅的煲汤控制方法包括以下煲汤阶段：预热升温阶段、中高温维持阶段、高压维持阶段、降压排气阶段；在本申请压力锅的煲汤控制方法的第一实施例中，参照图1及图2，图1为本申请压力锅的煲汤控制方法第一实施例中中高温维持阶段的细化流程示意图，图2为本申请压力锅的煲汤控制方法各个煲汤阶段的温度，压力变化示意图，所述中高温维持阶段包括：
步骤S10，控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态；
需要强调的是，本实施例煲汤过程涉及的煲汤食品包括肉制品，以肉制品为例对本申请进行阐述，其中，常见的肉制品包括猪肉，鸡鸭肉、牛肉，羊肉，鱼肉等，具体地，在压力锅的煲汤控制面板上设置相应的按键，例如肉种类选择按键等，以实现获取待煲汤的肉制品的种类。本实施例肉制品的脂肪含量大于或等于预设含量，其中，预设含量范围可为肉制品的脂肪含量大于10g或者肉制品的脂肪含量大于20g，对肉制品的脂肪含量的获取可以通过压力锅内的检测模块检测得到，或者用户可以在煲汤控制面板上输入肉制品的脂肪含量。
在本实施例中，在压力锅的中高温维持阶段之前，还包括预热升温阶段，其中，在预热升温阶段对肉类进行快速升温处理，当温度达到第二预设温度时，预热升温阶段结束，进入煲汤过程的中高温维持阶段，其中，中高温可是指压力锅内部温度处于70°C~90°C范围，特别地，中高温还可是压力锅内部温度处于70°C~80°C或者80°C~90°C范围，在检测到压力锅进入到中高温维持阶段后，控制压力锅的压力阀启动，该压力锅的压力阀可是安装在压力锅锅盖的预设区域内，该压力阀启动后，压力锅处于非封闭状态，压力锅能与外部环境能够进行空气置换。
步骤S20，在所述压力锅的非封闭状态下，控制所述压力锅的加热体以第一预设加热功率加热，在第一预设时长内将所述压力锅内部温度维持在所述第一预设温度。
在本实施例中，在所述压力锅的非封闭状态即是压力锅的压力阀处于打开状态时，除能利用压力锅内存在的空气或者氧气外，压力锅还能与外部环境进行空气置换，在该状态下控制所述压力锅的加热体以第一预设加热功率加热，特别地，第一预设加热功率根据肉类的种类灵活更改，用以具体实施例说明，当使用猪肉与鱼肉分别进行煲汤时，第一预设加热功率可不同，具体地，不同种类的肉类对应的第一预设加热功率可根据压力锅对应额定功率或者最大功率的不同调功比进行调节，在本实施例中，第一预设加热功率可是小于或者等于压力锅的额定功率，在第一预设时长内将所述压力锅内部温度维持在所述第一预设温度，其中，第一预设温度范围为70°C~90°C，第一预设时长范围为10-40min，特别地，第一预设温度范围与第一预设时长范围可与进行煲汤处理的肉类种类进行关联，如对鱼肉进行煲汤处理时，第一预设温度范围为75°C~80°C，第一预设时长范围为10-20min。在增加压力锅的中高温维持阶段后，与未增加中高温维持阶段相比，肉中或者汤中脂肪含量大量下降，汤中挥发性风味或者香味物质含量对应上升，经过实验，压力锅煲汤过程增加中高温维持阶段后，肉中或者汤中脂肪含量的变化具体变化如表1所示。
脂肪含量对比表
指标 无中高温维持阶段 增加中高温维持阶段
肉中脂肪含量（g/100g） 1.201 0.595
汤中脂肪含量（g/100g） 10.655 7.632
表1
经过实验，压力锅煲汤过程增加中高温维持阶段后，肉中或者汤中挥发性风味物质含量的具体变化如表2所示。
汤中挥发性风味物质含量对比表
指标 无中高温维持阶段 增加中高温维持阶段
醛类（μg/100ml） 3.584 5.843
酮类（μg/100ml） 0.354 0.164
烃类（μg/100ml） 4.531 7.564
醇类（μg/100ml） 0.649 1.067
酯类（μg/100ml） 0.591 0.943
呋喃类（μg/100ml） 0.134 0.381
总挥发性风味物质含量（μg/100ml） 9.843 15.962
表2
在本实施例中，所述压力锅包括压力阀，所述压力锅的煲汤控制方法包括中高温维持阶段，其中，所述中高温维持阶段包括：控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态；在所述压力锅的非封闭状态下，控制所述压力锅的加热体以第一预设加热功率加热，在第一预设时长内将所述压力锅内部温度维持在所述第一预设温度。由于在压力锅煲汤过程增加中高温维持阶段，在该阶段获取外部环境空气或者利用压力锅内部的空气致使肉类中的脂肪氧化分解，因而降低了汤中的脂肪含量，且氧化分解脂肪后使汤的香气更浓厚，提升了汤的口感。。
进一步地，在本申请压力锅的煲汤控制方法的第一实施例的基础上，提供压力锅的煲汤控制方法的第二实施例，如图3所示，在第二实施例中，所述压力锅还包括气泵，所述控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态步骤包括：
步骤S11，控制所述压力锅的气泵开启，将外部环境空气吸入至压力锅内，以使压力锅处于非封闭状态。
在本实施例在中高温维持阶段压力锅的压力阀也可同时处于打开状态，控制压力锅的气泵开启，该压力锅的气泵可是安装在压力锅内部的预设区域内，该气泵启动后，气泵以预设功率开始工作，预设功率可设置，以使连通压力锅内部与外部环境的通气管打开并以预设吸入速度吸收空气，将外界空气吸入至压力锅内，通过气泵压力锅能与外部环境能够进行空气置换，压力锅能够时候有效获取外部空气中的空气或者氧气，因而在中高温维持阶段的压力锅处于非封闭状态。在本实施例中压力锅通过气泵通入空气后与第一实施例增加中高温维持阶段却未通入空气相比，肉中或者汤中脂肪含量下降更多，汤中挥发性风味或者香味物质含量对应上升更明显，通过实验，压力锅煲汤过程增加中高温维持阶段并通过气泵通入空气后，肉中或者汤中脂肪含量具体变化如表3所示，汤中挥发性风味变化具体变化如表4所示。
脂肪含量对比
指标 无中高温维持阶段 增加中高温维持阶段 增加中高温维持阶段，并通入空气
肉中脂肪含量（g/100g） 1.201 0.595 0.367
汤中脂肪含量（g/100g） 10.655 7.632 6.492
表3
汤中挥发性风味物质含量对比
指标 无中高温维持阶段 增加中高温维持阶段 增加中高温维持阶段，并通入空气
醛类（μg/100ml） 3.584 5.843 5.915
酮类（μg/100ml） 0.354 0.164 0.394
烃类（μg/100ml） 4.531 7.564 8.164
醇类（μg/100ml） 0.649 1.067 2.647
酯类（μg/100ml） 0.591 0.943 1.681
呋喃类（μg/100ml） 0.134 0.381 0.632
总挥发性风味物质含量（μg/100ml） 9.843 15.962 19.433
表4
在本实施例中，通过控制所述压力锅的气泵开启，将外部环境空气吸入至压力锅内，以使压力锅处于非封闭状态。因而在中高温维持阶段能够吸入足够空气致使肉类中的脂肪充分氧化分解，因而降低了汤中的脂肪含量，且充分氧化分解脂肪后使汤的香气更浓厚，提升了汤的口感。
进一步地，在本申请压力锅的煲汤控制方法的第二实施例的基础上，提供压力锅的煲汤控制方法的第三实施例，在第三实施例中，所述第一预设温度范围为70°C~90°C，第一预设时长范围为10-40min，所述气泵吸入空气流量的速度范围为10-100 L/min。
在本实施例中，所述压力锅的气泵的功率是可进行调节的，其中，所述压力锅的气泵的功率调节范围1-5W，气泵的功率的调节过程可是在煲汤过程中自动进行，也可是在煲汤之前预先设定的，用以具体实施例说明，如在用猪肉煲汤时，若进行煲汤的该猪肉脂肪含量高，为充分分解猪肉中的脂肪，可在煲汤之前预先设定压力锅的气泵的功率为3W，若压力锅在煲汤过程中检测到该猪肉未分解的脂肪含量仍高于预设值，可调节压力锅的气泵的功率至5W，吸入空气流量的速度范围为10-100 L/min，气泵吸入空气的流量速度与气泵的功率成正相关，当气泵的功率大时，气泵吸入空气的流量速度高。在本实施例中，第一预设温度范围为70°C~90°C，预设时长范围为10-40min，可选地，第一预设温度范围可为70°C~75°C，75°C~80°C，80°C~85°C，85°C~90°C，另，可选地，第一预设时长范围为10-20min，20-30min，30-40min。
在本实施例中，由于所述第一预设温度范围为70°C~90°C，第一预设时长范围为10-40min，所述气泵吸入空气流量的速度范围为10-100 L/min。因而在中高温阶段能够有效吸收足够的氧气氧化分解肉制品中的脂肪，降低了汤中的脂肪含量。
进一步地，在本申请压力锅的煲汤控制方法的第一实施例的基础上，提供压力锅的煲汤控制方法的第四实施例，在第四实施例中，所述预热升温阶段包括：
控制所述压力锅的加热体以第二预设加热功率加热，在第二预设时长内将所述压力锅内部温度升至第二预设温度，其中，第二预设加热功率的调节范围为压力锅最大功率的10/16-16/16。
用户在将肉制品洗净放置至压力锅并启动压力锅后，压力锅进入到预热升温阶段，在压力锅的预热升温阶段，压力锅的压力阀可处于打开状态，在该阶段，压力锅的压力阀也可处于关闭状态，在预热升温阶段，控制所述压力锅的加热体以第二预设加热功率加热，在第二预设时长内将所述压力锅内部温度升至第二预设温度，第二预设时长范围可选为5-10min，第二预设加热功率可进行调节，调节的范围为最大加热功率或者额定功率的10/16-16/16，即调功比为10/16-16/16，用以具体实施例说明，若压力锅的额定功率为1250W，当调功比为10/16时，第二预设加热功率为压力锅的额定功率1250W的10/16。
在本实施例中，通过控制所述压力锅的加热体以第二预设加热功率加热，在第二预设时长内将所述压力锅内部温度升至第二预设温度，其中，第二预设加热功率的调节范围为压力锅最大功率或额度功率的10/16-16/16。由于在预热升温阶段能够有效调节第二预设加热功率，因而控制炖汤过程中的炖汤火候。
进一步地，在本申请压力锅的煲汤控制方法的第四实施例的基础上，提供压力锅的煲汤控制方法的第五实施例，在第五实施例中，在所述控制所述压力锅的加热体以第二预设加热功率加热的步骤之前包括：
控制所述压力锅根据输入的肉制品的种类选取所述第二预设加热功率。
其中，本实施例采用肉制品进行说明，不同种类肉制品对火候要求不同，因而在预热升温阶段，控制所述压力锅根据肉制品的种类选取所述第二预设加热功率，通过调功比对第二预设加热功率进行选取，调功比范围可选为10/16-16/16，当调功比为16/16时，以最大的预设加热功率对肉制品进行加热。
在本实施例中，通过在预热升温阶段，控制所述压力锅根据肉制品的种类选取所述第二预设加热功率，因而能够对不同的肉制品进行不同预热升温处理。
进一步地，在本申请压力锅的煲汤控制方法的第一实施例的基础上，提供压力锅的煲汤控制方法的第六实施例，在第六实施例中，在所述中高温维持阶段，所述压力锅的压力阀打开，
所述高压维持阶段包括：
控制所述压力锅的压力阀关闭，并控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度范围为110-120°C。
在高压维持阶段，压力锅的压力阀是关闭的，压力锅的气泵也处于关闭状态，在高压维持阶段，压力锅是处于封闭状态的，控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度可为112°C，如图2所示。
在本实施例中，通过在高压维持阶段，控制所述压力锅的压力阀关闭，并控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度为110-120°C，因而能够在中高温维持阶段结束后，在高压维持阶加热肉制品至沸腾，有效炖烂对应的肉制品，进而提升肉汤的口感。
进一步地，在本申请压力锅的煲汤控制方法的第六实施例的基础上，提供压力锅的煲汤控制方法的第七实施例，在第七实施例中，所述高压维持阶段阶段还包括：
在第三预设时长内控制所述压力锅内部维持预设气压，其中，所述预设气压范围为50-70kPa，第三预设时长范围为10-40min。
在高压维持阶段阶段压力锅处于封闭状态，在第三预设时长内控制所述压力锅内部维持预设气压，其中，预设气压范围为50-70kPa，可选地，预设气压范围为50-60kPa，60-70kPa，第三预设时长范围为10-40min，可选地，第三预设时长范围为10-20min，20-30min，30-40min。
在本实施例中，通过在第三预设时长内控制所述压力锅内部维持预设气压，其中，所述预设气压范围为50-70kPa，第三预设时长范围为10-40min。为提升炖汤过程肉制品的口感奠定基础。
进一步地，在本申请压力锅的煲汤控制方法的第一实施例的基础上，提供压力锅的煲汤控制方法的第八实施例，在第八实施例中，所述降压排气阶段包括：
控制所述压力锅的压力阀在第四预设时长内间断排气至常压，其中，第四预设时长为10min。
在降压排气阶段，压力锅的压力阀能够间断排气，间断排气的第四预设时长为10min，在10min控制压力锅内部压力降低至与外部环境压力相同或者控制压力锅内部压力降低至常压。
在本实施例中，通过控制所述压力锅的压力阀在第四预设时长内间断排气至常压，其中，第四预设时长为10min。因而能够在排气阶段保持肉汤的风味。
参照图4，图4是本申请实施例方法涉及的硬件运行环境的设备结构示意图。
如图4所示，本申请还提供压力锅，该压力锅可以包括：处理器1001，例如CPU，存储器1005，通信总线1002。其中，通信总线1002用于实现处理器1001和存储器1005之间的连接通信。存储器1005可以是高速RAM存储器，也可以是稳定的存储器（non-volatile memory），例如磁盘存储器。存储器1005可选的还可以是独立于前述处理器1001的存储装置。
可选地，该压力锅还可以包括用户接口、网络接口、RF（Radio Frequency，射频）电路，传感器等等。用户接口可以包括显示屏（Display）、输入单元比如安装在压力锅控制面板上的键盘（Keyboard），可选用户接口还可以包括标准的有线接口、无线接口。网络接口可选的可以包括标准的有线接口、无线接口（如WI-FI接口）。
本领域技术人员可以理解，图4中示出的压力锅结构并不构成对本申请压力锅的限定，可以包括比图示更多或更少的部件，或者组合某些部件，或者不同的部件布置。
如图4所示，作为一种计算机存储介质的存储器1005中可以包括操作系统、网络通信模块以及压力锅的煲汤控制程序。操作系统是管理和控制压力锅硬件和软件资源的程序，支持压力锅的煲汤控制程序以及其它软件和/或程序的运行。网络通信模块用于实现存储器1005内部各组件之间的通信，以及与压力锅中其它硬件和软件之间通信。
在图4所示的压力锅中，所述压力锅的煲汤控制方法包括以下煲汤阶段：预热升温阶段、中高温维持阶段、高压维持阶段、降压排气阶段；处理器1001用于执行存储器1005中存储的压力锅的煲汤控制程序，在压力锅的中高温维持阶段，实现以下步骤：
控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态；
在所述压力锅的非封闭状态下，控制所述压力锅的加热体以第一预设加热功率加热，在第一预设时长内将所述压力锅内部温度维持在所述第一预设温度。
进一步地，所述压力锅还包括气泵，所述控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态步骤包括：
控制所述压力锅的气泵开启，将外部环境空气吸入至压力锅内，以使压力锅处于非封闭状态。
进一步地，所述第一预设温度范围为70°C~90°C，第一预设时长范围为10-40min，所述气泵吸入空气流量的速度范围为10-100 L/min。
进一步地，所述预热升温阶段包括：
控制所述压力锅的加热体以第二预设加热功率加热，在第二预设时长内将所述压力锅内部温度升至第二预设温度，其中，第二预设加热功率的调节范围为压力锅最大功率或额度功率的10/16-16/16。
进一步地，在所述控制所述压力锅的加热体以第二预设加热功率加热的步骤之前包括：
控制所述压力锅根据输入的肉制品的种类选取所述第二预设加热功率。
进一步地，在所述中高温维持阶段，所述压力锅的压力阀打开，
所述高压维持阶段包括：
控制所述压力锅的压力阀关闭，并控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度范围为110-120°C。
进一步地，所述高压维持阶段还包括：
在第三预设时长内控制所述压力锅内部维持预设气压，其中，所述预设气压范围为50-70kPa，第三预设时长范围为10-40min。
进一步地，所述降压排气阶段包括：
控制所述压力锅的压力阀在第四预设时长内间断排气至常压，其中，第四预设时长为8-15min。
以上仅为本申请的优选实施例，并非因此限制本申请的专利范围，凡是利用本申请说明书及附图内容所作的等效结构或等效流程变换，或直接或间接运用在其他相关的技术领域，均同理包括在本申请的专利保护范围内。

Claims (20)

  1. 一种压力锅的煲汤控制方法，其中，所述压力锅包括压力阀，所述压力锅的煲汤控制方法包括以下煲汤阶段：预热升温阶段、中高温维持阶段、高压维持阶段、降压排气阶段；
    所述中高温维持阶段包括：
    控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态；
    在所述压力锅的非封闭状态下，控制所述压力锅的加热体以第一预设加热功率加热，在第一预设时长内将所述压力锅内部温度维持在所述第一预设温度。
  2. 如权利要求1所述的压力锅的煲汤控制方法，其中，所述压力锅还包括气泵，所述控制所述压力锅的压力阀开启，以使压力锅处于非封闭状态步骤包括：
    控制所述压力锅的气泵开启，将外部环境空气吸入至压力锅内，以使压力锅处于非封闭状态。
  3. 如权利要求2所述的压力锅的煲汤控制方法，其中，所述预热升温阶段包括：
    控制所述压力锅的加热体以第二预设加热功率加热，在第二预设时长内将所述压力锅内部温度升至第二预设温度，其中，第二预设加热功率的调节范围为压力锅最大功率或额度功率的10/16-16/16。
  4. 如权利要求2所述的压力锅的煲汤控制方法，其中，在所述中高温维持阶段，所述压力锅的压力阀打开，
    所述高压维持阶段包括：
    控制所述压力锅的压力阀关闭，并控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度范围为110-120°C。
  5. 如权利要求2所述的压力锅的煲汤控制方法，其中，所述第一预设温度范围为70°C~90°C，第一预设时长范围为10-40min，所述气泵吸入空气流量的速度范围为10-100 L/min。
  6. 如权利要求5所述的压力锅的煲汤控制方法，其中，所述预热升温阶段包括：
    控制所述压力锅的加热体以第二预设加热功率加热，在第二预设时长内将所述压力锅内部温度升至第二预设温度，其中，第二预设加热功率的调节范围为压力锅最大功率或额度功率的10/16-16/16。
  7. 如权利要求5所述的压力锅的煲汤控制方法，其中，在所述中高温维持阶段，所述压力锅的压力阀打开，
    所述高压维持阶段包括：
    控制所述压力锅的压力阀关闭，并控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度范围为110-120°C。
  8. 如权利要求1所述的压力锅的煲汤控制方法，其中，所述预热升温阶段包括：
    控制所述压力锅的加热体以第二预设加热功率加热，在第二预设时长内将所述压力锅内部温度升至第二预设温度，其中，第二预设加热功率的调节范围为压力锅最大功率或额度功率的10/16-16/16。
  9. 如权利要求8所述的压力锅的煲汤控制方法，其中，在所述中高温维持阶段，所述压力锅的压力阀打开，
    所述高压维持阶段包括：
    控制所述压力锅的压力阀关闭，并控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度范围为110-120°C。
  10. 如权利要求8所述的压力锅的煲汤控制方法，其中，在所述控制所述压力锅的加热体以第二预设加热功率加热的步骤之前包括：
    控制所述压力锅根据输入的肉制品的种类选取所述第二预设加热功率。
  11. 如权利要求8所述的压力锅的煲汤控制方法，其中，在所述中高温维持阶段，所述压力锅的压力阀打开，
    所述高压维持阶段包括：
    控制所述压力锅的压力阀关闭，并控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度范围为110-120°C。
  12. 如权利要求1所述的压力锅的煲汤控制方法，其中，在所述中高温维持阶段，所述压力锅的压力阀打开，
    所述高压维持阶段包括：
    控制所述压力锅的压力阀关闭，并控制所述所述压力锅的加热体以第三预设加热功率加热，以使所述压力锅内部的温度升温并维持在第三预设温度，其中，第三预设温度范围为110-120°C。
  13. 如权利要求12所述的压力锅的煲汤控制方法，其中，所述高压维持阶段还包括：
    在第三预设时长内控制所述压力锅内部维持预设气压，其中，所述预设气压范围为50-70kPa，第三预设时长范围为10-40min。
  14. 如权利要求1所述的压力锅的煲汤控制方法，其中，所述降压排气阶段包括：
    控制所述压力锅的压力阀在第四预设时长内间断排气至常压，其中，第四预设时长为8-15min。
  15. 一种压力锅，其中，所述压力锅包括：存储器、处理器，通信总线以及存储在所述存储器上的压力锅的煲汤控制程序，
    所述通信总线用于实现处理器与存储器间的通信连接；
    所述处理器用于执行所述压力锅的煲汤控制程序程序，以实现如权利要求1所述压力锅的煲汤控制方法的步骤。
  16. 一种压力锅，其中，所述压力锅包括：存储器、处理器，通信总线以及存储在所述存储器上的压力锅的煲汤控制程序，
    所述通信总线用于实现处理器与存储器间的通信连接；
    所述处理器用于执行所述压力锅的煲汤控制程序程序，以实现如权利要求2所述压力锅的煲汤控制方法的步骤。
  17. 一种压力锅，其中，所述压力锅包括：存储器、处理器，通信总线以及存储在所述存储器上的压力锅的煲汤控制程序，
    所述通信总线用于实现处理器与存储器间的通信连接；
    所述处理器用于执行所述压力锅的煲汤控制程序程序，以实现如权利要求1所述压力锅的煲汤控制方法的步骤。
  18. 一种计算机可读存储介质，其中，所述计算机可读存储介质上存储有压力锅的煲汤控制程序，所述压力锅的煲汤控制程序被处理器执行时实现如权利要求2所述的压力锅的煲汤控制方法的步骤。
  19. 一种计算机可读存储介质，其中，所述计算机可读存储介质上存储有压力锅的煲汤控制程序，所述压力锅的煲汤控制程序被处理器执行时实现如权利要求1-8中任一项所述的压力锅的煲汤控制方法的步骤。
  20. 一种计算机可读存储介质，其中，所述计算机可读存储介质上存储有压力锅的煲汤控制程序，所述压力锅的煲汤控制程序被处理器执行时实现如权利要求1-8中任一项所述的压力锅的煲汤控制方法的步骤。
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