WO2019227766A1

WO2019227766A1 - Cooking utensil, cooking method and computer readable storage medium

Info

Publication number: WO2019227766A1
Application number: PCT/CN2018/105130
Authority: WO
Inventors: 李晶; 房振; 苏莹; 王丽英; 黄德万
Original assignee: 佛山市顺德区美的电热电器制造有限公司
Priority date: 2018-05-30
Filing date: 2018-09-12
Publication date: 2019-12-05

Abstract

Disclosed are a cooking utensil (100), a cooking method and a computer readable storage medium. The cooking utensil (100) comprises: a cooking cavity (102) for holding a material to be cooked; and a steam assembly comprising a steam channel (104) and an air pump (106), wherein an air outlet hole of the steam assembly is provided in a lower bottom plate of a top cover of the cooking cavity (102) for providing, to the cooking cavity (102), steam at a specified temperature that is used for increasing the cooking temperature in the cooking cavity (102). This technical solution increases the rising speed of the cooking temperature in the cooking cavity (102) and the content of oxygen in the cooking cavity (102) so as to promote the oxidation and decomposition of fat in a food, thereby improving the taste and texture of the food and comprehensively improving the user experience.

Description

Cooking appliance, cooking method and computer-readable storage medium

This application claims priority from a Chinese patent application filed on May 30, 2018 with the Chinese Patent Office, application number 201810542262.9, and the invention name is "Cooking Appliance, Cooking Method, and Computer-readable Storage Medium", the entire contents of which are incorporated by reference. In this application.

This application claims priority from a Chinese patent application filed on May 30, 2018 with the Chinese Patent Office, application number 201810539800.9, and the invention name is "Cooking Appliance, Cooking Method, and Computer-readable Storage Medium", the entire contents of which are incorporated by reference. In this application.

Technical field

The invention relates to the technical field of cooking, in particular to a cooking appliance, a cooking method and a computer-readable storage medium.

Background technique

The electric stewpot is an important appliance for meat cooking. The main feature of the electric stewpot is to make the soup more fragrant and thicker, and the user does not need to intervene to adjust the heating power. However, there is an obvious problem with the electric stewpot. The heat transfer of the saucepan heats up slowly, and it takes too long to cook a pot of soup, which affects the use rate of the electric saucepan.

In addition, how to improve the aroma and richness of the soup in the saucepan has also been another important issue in the research and development process of the electric saucepan.

Summary of the Invention

The present invention aims to solve at least one of the technical problems existing in the prior art or related technologies.

To this end, an object of the present invention is to provide a cooking appliance.

Another object of the present invention is to provide a cooking method.

Another object of the present invention is to provide a computer-readable storage medium.

In order to achieve the above object, according to an embodiment of the first aspect of the present invention, a cooking appliance is provided, including: a cooking cavity for holding a material to be cooked; a steam component, and an air outlet of the steam component is provided in the cooking cavity. The lower bottom plate of the top cover is used to provide steam at a specified temperature to the cooking cavity, and the steam is used to increase the cooking temperature in the cooking cavity.

In this technical solution, on the one hand, by providing steam of a specified temperature to the cooking cavity, the steam is used to increase the cooking temperature in the cooking cavity, which is beneficial to increasing the rate of rising of the cooking temperature in the cooking cavity and improving the cooking efficiency. By providing steam at a specified temperature to the cooking cavity, the oxygen content in the cooking cavity is increased, which is helpful to promote the oxidative decomposition of fats in the ingredients, increase the content of free fatty acids in the soup, and then improve the aroma of the ingredients and the The richness enhances the taste of the ingredients.

In any of the above technical solutions, preferably, the steam component further includes: a steam channel provided on the top cover of the cooking cavity, an air inlet of the steam channel is provided on an outer surface of the top cover, and an exhaust port of the steam channel is used as an outlet Air hole setting; an air pump is arranged in the steam channel, the air inlet of the air pump pumps air, and pumps the vaporized steam into the cooking cavity through the air hole.

In this technical solution, the air is pumped in through the air inlet of the air pump, and the vaporized steam is pumped into the cooking cavity through the air outlet, which improves the reliability and efficiency of the steam inflow, and further improves the efficiency of the cooking temperature rise. In addition, because the air contains oxygen, it is beneficial to increase the oxygen content in the cooking cavity, which in turn helps to promote the oxidative decomposition of fats in the food, and improves the taste of the food. Finally, because the cost of pumping air is low, it is reduced. The cost of cooking and the complexity of the structure of the cooking appliance.

In any of the above technical solutions, preferably, it further comprises: a steam valve, which is provided in the steam passage and is used for controlling the ventilation volume and / or the ventilation rate of the steam.

In this technical solution, the steam flow rate and / or the ventilation rate of the steam pumped into the steam passage is controlled by the steam valve, which improves the reliability of the steam pumped into the cooking cavity and reduces the cooking caused by the large amount of steam pumped. The possibility that the pressure inside the cavity is high increases the reliability of the cooking appliance.

The method for the steam valve to control the steam pumped into the steam passage includes:

Only regulates the ventilation of steam.

Only the steam ventilation rate is regulated.

Simultaneously regulate the ventilation volume and ventilation rate of steam.

In any of the above technical solutions, preferably, it further includes: a heating component, which is disposed in the top cover and is arranged around the outer side of the steam passage, and is configured to heat the steam in the steam passage to a specified temperature.

In this technical solution, the steam in the steam channel is heated to a specified temperature by the heating component, which improves the temperature and reliability of the steam pumped into the cooking cavity, which is beneficial to increasing the rate of rising cooking temperature in the cooking cavity and improving cooking. effectiveness.

In any of the above technical solutions, preferably, it further comprises: a spray head extending from the air outlet to the bottom of the cooking cavity, and the horizontal position of the spray head is higher than the maximum liquid level position in the cooking cavity.

In this technical solution, the steam from the air outlet holes is sprayed into the cooking cavity through the spray head, which is conducive to increasing the contact area of the steam pumping into the cooking cavity, improving the utilization efficiency of the steam heat and the contained oxygen, and promoting the use of ingredients. The oxidative decomposition of fat increases the rate of cooking temperature rise in the cooking cavity.

In any of the above technical solutions, preferably, the steam passage is formed by a steam pipe communicating with the air inlet and the exhaust port, and the heating component is disposed near the outer pipe wall of the steam pipe between the air pump and the nozzle.

In this technical solution, the steam passage is composed of a steam pipe connected to the air inlet and the exhaust port, and the heating component is arranged near the outer pipe wall of the steam pipeline between the air pump and the nozzle, which is beneficial to improve the heating component's ability to respond to steam. The efficiency of steam heating in the pipeline reduces the complexity of the heating component and the steam channel, and reduces the production cost of cooking appliances.

In any of the above technical solutions, preferably, the heating component includes a thermal resistance wire arranged around the outer pipe wall of the steam pipeline.

In this technical solution, a coiled thermal resistance wire is provided on the outer pipe wall of the steam pipeline, thereby increasing the efficiency of heating the steam by the heating component and reducing the production cost of the heating component.

In any of the above technical solutions, preferably, the heating assembly includes an infrared radiation generator and an infrared coating sprayed on the outer pipe wall of the steam pipeline. The light emitting surface of the infrared radiation generator faces the infrared coating. The infrared radiation generator is used for Generates infrared radiation in the specified band. The infrared radiation strikes the infrared coating to heat the steam in the steam pipeline.

In this technical solution, by providing a heating component including an infrared radiation generator and an infrared coating, the heating process of the steam can be made gentler, the possibility of failure of the steam pipeline due to sudden temperature changes can be reduced, and it is also beneficial to simplify cooking appliances. Structure set inside the top cover.

In any of the above technical solutions, preferably, the steam pipeline is a ferromagnetic pipeline, and the heating component includes an electromagnetic coil provided near the ferromagnetic pipeline, and the electromagnetic coil emits electromagnetic wave radiation to the ferromagnetic pipeline in a resonance conduction mode, Electromagnetic wave radiation is used to excite ferromagnetic pipelines to generate eddy current thermal energy.

In this technical solution, the electromagnetic coil emits electromagnetic wave radiation to the ferromagnetic pipeline in the resonance conduction mode, exciting the ferromagnetic pipeline to generate eddy current thermal energy, and heating the steam passing through the ferromagnetic pipeline. The resonance conduction frequency can be adjusted by adjusting the resonance conduction frequency. To accurately control the heating power, thereby improving the reliability of steam heating.

In any of the above technical solutions, preferably, it further comprises: a temperature sensor provided in the cooking cavity and electrically connected to the steam component for monitoring the cooking temperature in the cooking cavity, so that the steam component switches to a corresponding one according to the cooking temperature. Operating mode.

In this technical solution, by setting a temperature sensor in the cooking cavity, the cooking temperature in the cooking cavity is monitored so that the steam component can switch to the corresponding working mode according to the cooking temperature, which improves the accuracy of the temperature detection in the cooking cavity and is beneficial to Reduce the occurrence of overflow phenomenon, and improve the reliability of pumping the specified temperature steam into the cooking cavity, increase the rate of cooking temperature rise in the cooking cavity and the taste of the food, and comprehensively improve the user experience.

According to the technical solution of the second aspect of the present invention, a cooking method is provided, which includes: when performing a cooking process for cooking materials, passing steam of a specified temperature into a cooking cavity of a cooking appliance, wherein the specified temperature Above the boiling temperature of the material.

It is worth pointing out that through a large number of experiments, it is found that it takes 50min ~ 60min to raise the temperature of a common stew pot to 100 ° C, and according to the technical solution of the present invention, the time for heating to boiling is shortened to 20min ~ 25min, thereby shortening the total time for boiling the soup, and After the oxidation of the oxygen-rich fat, the aroma is more intense.

In any of the above technical solutions, preferably, when performing a cooking process for cooking materials, passing steam of a specified temperature into the cooking cavity of the cooking appliance specifically includes: When cooking, the steam of the first preset temperature is passed into the cooking cavity until the boiling temperature of the materials is reached.

In this technical solution, by steaming the first preset temperature into the cooking cavity when the material is cooked with the first preset power until the boiling temperature of the material is reached, it is beneficial to improve the cooking in the cooking cavity. The rate of temperature increase improves the utilization efficiency and cooking efficiency of the steam at the first preset temperature.

In any of the above technical solutions, preferably, the flow rate of the steam passing into the first preset temperature ranges from 0.8 L / min to 1.2 L / min.

In this technical solution, by setting the flow rate range of the steam to the first preset temperature to be 0.8L / min to 1.2L / min, the reliability of the steam inlet is improved, and the large amount of steam due to pumping is reduced. The possibility that the pressure inside the cooking cavity is high may increase the reliability of the cooking appliance.

In any of the above technical solutions, preferably, the value of the first preset temperature ranges from 120 ° C to 160 ° C.

In this technical solution, by setting the value range of the first preset temperature to 120 ° C to 160 ° C, the reliability of the steam temperature is improved, and the power consumption for steam heating is reduced.

In any of the above technical solutions, preferably, the method further includes: after detecting that the cooking process corresponding to the first preset power ends, controlling to stop steaming; within a preset time interval of stopping the steaming, using a second Preset the power to cook the materials to maintain the boiling state of the materials.

In this technical solution, after detecting that the cooking process corresponding to the first preset power is over, controlling the stop of the steam inflow improves the reliability of the steam pumping into the cooking cavity and reduces the possibility of boiling overflow of the material By cooking the material at a second preset power within a preset time interval when steam is stopped, the material is maintained in a boiling state and the food taste of the food is improved.

In any of the above technical solutions, preferably, the duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.

In this technical solution, by setting the duty ratio corresponding to the second preset power to be smaller than the duty ratio corresponding to the first preset power, the reliability of the second preset power is improved, which is beneficial to further reducing the boiling overflow. possibility.

Preferably, the duty ratio corresponding to the first preset power is 100%, and the duty ratio corresponding to the second preset power ranges from 6/12 to 8/12.

In any of the above technical solutions, preferably, the method further includes: recording a heating time for cooking the material with the second preset power; and when detecting that the heating time reaches the preset heating time, controlling the boiling with the third preset power The materials in the state are cooked, and steam of a second preset temperature is introduced into the cooking cavity; when the ventilation time of the steam of the second preset temperature is detected to be greater than or equal to the preset ventilation time, the steam is stopped from being passed.

In this technical solution, when it is detected that the heating duration reaches the preset heating duration, the third preset power is used to control the cooking of the material in the boiling state, and at the same time, the steam of the second preset temperature is passed into the cooking cavity. The oxygen content in the cooking cavity is increased, which is helpful to promote the oxidative decomposition of fats in the food and to reduce the power consumption in the cooking process. By detecting that the ventilation time of the steam at the second preset temperature is greater than or equal to the preset ventilation When the steam is stopped for a long period of time, the reliability of pumping steam into the cooking cavity is improved while reducing the occurrence of boiling overflow.

Preferably, the value of the duty ratio corresponding to the third preset power ranges from 3/12 to 5/12, and the preset ventilation duration is usually greater than or equal to 60 minutes.

In any of the above technical solutions, preferably, the duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.

In this technical solution, by setting the duty ratio corresponding to the third preset power to be smaller than the duty ratio corresponding to the second preset power, the reliability of the third preset power is improved, and the third preset power is reduced. Power consumption during cooking.

In any of the above technical solutions, preferably, the flow rate of the steam passing into the second preset temperature ranges from 0.5 L / min to 0.8 L / min.

In this technical solution, by setting the flow range of the steam to the second preset temperature to be 0.5L / min to 0.8L / min, the reliability of the steam inlet is improved, and the large amount of steam due to pumping is reduced. The possibility that the pressure inside the cooking cavity is high may increase the reliability of the cooking appliance.

In any of the above technical solutions, preferably, the value of the second preset temperature ranges from 100 ° C to 120 ° C.

In this technical solution, by setting the value range of the second preset temperature to 100 ° C to 120 ° C, the reliability of the steam temperature is improved, and the power consumption for steam heating is reduced.

Preferably, while heating the material with the third preset power, the value of the ventilation time ranges from 30min to 40min.

According to an embodiment of the third aspect of the present invention, a cooking appliance is provided, including: a cooking cavity for holding materials to be cooked; a retractable spray nozzle provided on the inner side of the top of the cooking cavity; a steam generating component, communicating In the retractable spray head, during the cooking process of the material, the steam generating component passes steam of a specified temperature into the cooking cavity through the retractable spray head. The horizontal position of the retractable spray head can be adjusted according to the cooking process. .

In this technical solution, by controlling the steam generating component to introduce steam of a specified temperature into the cooking cavity through a retractable nozzle during cooking of materials, on the one hand, the steam is used to increase the cooking temperature in the cooking cavity. It is beneficial to increase the rate of cooking temperature rise in the cooking cavity and improve the cooking efficiency. On the other hand, by providing steam at a specified temperature to the cooking cavity, the oxygen content in the cooking cavity is increased, which is beneficial to the oxidative decomposition of fats in the ingredients. The content of free fatty acids in the soup is increased, so that the aroma of the ingredients and the richness of the soup are improved, and the taste of the ingredients is improved.

In any of the above technical solutions, preferably, the steam generating component further includes: a liquid storage part provided outside the cooking cavity for storing a liquid for generating steam; a steam channel provided in communication with the liquid storage part and the cooking cavity, Used to convert liquid into steam of specified temperature and pass into cooking cavity.

In this technical solution, by providing a liquid storage part on the outside of the cooking cavity and a steam channel communicating with the liquid storage part and the cooking cavity, the specified temperature steam can be replenished into the cooking cavity accurately and reliably at any time, further improving the user's Cooking experience.

In any of the above technical solutions, preferably, the designated outer side wall of the liquid storage portion and the designated outer side wall of the cooking cavity are directly abutted or provided with a heat conductive structural block, and Specified outer walls are capable of conducting heat.

In this technical solution, by setting the liquid storage portion and the cooking cavity in direct abutment or indirect thermal contact, on the one hand, the volume of the cooking appliance can be reduced, thereby optimizing the integration degree of the cooking appliance, on the other hand, in the During the heating process of the cooking appliance, since the heat of the cooking cavity can be transferred to the liquid storage portion, it is conducive to improving the heat utilization rate and further improving the efficiency of steam generation.

Preferably, the thermally conductive structural block is a structurally stable metal block at a high temperature.

Only regulates the ventilation of steam.

Only the steam ventilation rate is regulated.

Simultaneously regulate the ventilation volume and ventilation rate of steam.

In any of the above technical solutions, preferably, it further includes: a heating component provided around the outer side of the steam passage, for maintaining or heating the temperature of the steam in the steam passage to a specified temperature.

In this technical solution, the steam in the steam channel is maintained or heated to a specified temperature by the heating component, which improves the temperature and reliability of the steam pumped into the cooking cavity, and is beneficial to increasing the rate of rising cooking temperature in the cooking cavity. Improved cooking efficiency.

In any of the above technical solutions, preferably, it further includes: a water pump provided inside the steam channel, for pumping the liquid in the liquid storage part into the steam channel, and heating it to a specified temperature by the heating component and pumping it into the cooking cavity Inside.

In this technical solution, the liquid in the liquid storage part is pumped into the steam channel, and heated to a specified temperature by the heating component, and then pumped into the cooking cavity, thereby improving the reliability and efficiency of steaming, and thereby improving cooking. Efficiency of temperature rise.

In any of the above technical solutions, preferably, the steam generating component further includes: an ultrasonic generator, which is arranged in cooperation with the liquid storage unit to generate ultrasonic radiation of a specified frequency, and the ultrasonic radiation is used to atomize the liquid into steam.

In this technical solution, the ultrasonic radiation generated by the ultrasonic generator atomizes the liquid in the liquid storage part into steam, which can effectively improve the efficiency of steam generation. When the frequency of the ultrasonic radiation reaches 2 million oscillations, the liquid can be quickly changed. Atomized into 1mm ~ 5ml ultrafine particles and negative oxygen ions, the water mist can continue to be blown into the cooking cavity by means of a fan, and the steam enters the cooking cavity after heating up by the heating component. Oxygen ions can help sterilize and clean the cooking cavity.

In any of the above technical solutions, preferably, the steam generating component further includes: a heater, arranged in accordance with an outer shape of the liquid storage portion, for heating the cooking cavity to liquid boiling, so that the liquid in the cooking cavity is vaporized into Steam at a specified temperature.

In this technical solution, the cooking cavity is heated to liquid boiling by a heater, so that the liquid in the cooking cavity is vaporized into steam of a specified temperature. Similarly, the efficiency of steam generation can also be effectively improved.

The heater may be a heating resistance wire coiled around the outside of the liquid storage part. The heater may further include an infrared coating on the outer side wall of the liquid storage part and a corresponding infrared emitter. The infrared radiation generated by the infrared emitter can excite the infrared coating. The heater may further include a ferromagnetic structure layer of the liquid storage part and a corresponding electromagnetic coil. The electromagnetic coil is used to emit electromagnetic radiation toward the ferromagnetic structure layer, and the electromagnetic radiation is used to excite the ferromagnetic structure layer to generate heat based on the eddy current effect.

In any of the above technical solutions, preferably, the steam generating component further includes: a conductive electrode, which is arranged inside the liquid storage part and is immersed in a liquid, and the conductive electrode converts electrical energy into thermal energy of the liquid in a state of electricity to heat the liquid to Formation of steam.

In this technical solution, the electrical energy is converted into the thermal energy of the liquid by the conductive electrode in the energized state to heat the liquid to form steam. Similarly, the efficiency of steam generation can also be effectively improved.

Preferably, the conductive electrode is set to a plate type to increase the contact area between the liquid and the conductive electrode, thereby further improving the steam generation efficiency.

In any of the above technical solutions, preferably, the steam generating component further includes: a pneumatic device, which is disposed in the steam channel and is configured to blow steam into the cooking cavity.

In this technical solution, an air-driven device is provided to blow steam to the cooking cavity, which improves the steam delivery efficiency, reduces the heat loss during the delivery process, and further increases the temperature rise rate in the cooking cavity.

In any of the above technical solutions, preferably, the retractable spray head is provided on the inner top of the cooking cavity, and includes a plurality of air outlet holes facing the bottom wall or side wall of the cooking cavity, and the horizontal position of the retractable spray head is higher than The maximum liquid level position in the cooking cavity.

In this technical solution, the steam in the air outlet is sprayed into the cooking cavity through the retractable spray head, which is beneficial to increase the contact area of the steam pumped into the cooking cavity, and improves the utilization efficiency of the steam heat and the contained oxygen, which is beneficial Promote the oxidative decomposition of fat in food ingredients, and increase the rate of rising cooking temperature in the cooking cavity.

In any of the above technical solutions, preferably, it further comprises: a temperature sensor provided in the cooking cavity and electrically connected to the steam generating component for monitoring the cooking temperature in the cooking cavity, so that the steam generating component switches to the cooking temperature according to the cooking temperature. Corresponding working mode.

In this technical solution, by setting a temperature sensor in the cooking cavity, the cooking temperature in the cooking cavity is monitored so that the steam generating component can switch to the corresponding working mode according to the cooking temperature, thereby improving the accuracy of temperature detection in the cooking cavity. It is beneficial to reduce the occurrence of overflow, and improves the reliability of pumping steam at a specified temperature into the cooking cavity, increases the rate of cooking temperature rise in the cooking cavity, and the taste of the food, which comprehensively improves the user experience.

According to the technical solution of the fourth aspect of the present invention, a cooking method is provided, which includes: determining a cooking process to which a material is heated at a preset power in real time; and adjusting the cooking of a retractable spray head in a cooking appliance in real time according to the cooking process. The horizontal position in the cavity, and steam with a specified temperature is passed into the cooking cavity, wherein the specified temperature is higher than the boiling temperature of the material.

In this technical solution, the horizontal position of the retractable nozzle in the cooking cavity of the cooking appliance is adjusted in real time according to the cooking process, and steam of a specified temperature is introduced into the cooking cavity. On the one hand, the steam is used to improve the Cooking temperature is conducive to increasing the rate of cooking temperature rise in the cooking cavity and improving cooking efficiency. On the other hand, by providing steam at a specified temperature to the cooking cavity, the oxygen content in the cooking cavity is increased, which is beneficial to promoting the fat content in the ingredients The oxidative decomposition increases the content of free fatty acids in the soup, further improves the aroma of the ingredients and the richness of the soup, and improves the edible taste of the ingredients.

It is worth pointing out that through a large number of experiments, it is found that it takes 50min to 60min to raise the temperature of the ordinary stew pot to 100 ° C. According to the technical solution of the present invention, the time for heating to boiling is shortened to less than 20min. Oxygen-rich fats oxidize in later stages, and the aroma is more intense.

In any of the above technical solutions, preferably, the horizontal position of the retractable spray head in the cooking cavity of the cooking appliance is adjusted in real time according to the cooking process, and steam of a specified temperature is introduced into the cooking cavity, which specifically includes: When cooking the material with a preset power, the horizontal position of the retractable spray head is adjusted to be higher than the liquid level of the material; and steam with a first preset temperature is passed into the cooking cavity until the boiling temperature of the material is reached.

In this technical solution, when the material is cooked with the first preset power, the horizontal position of the retractable spray head is adjusted to be higher than the liquid level of the material, and the first preset temperature is passed into the cooking cavity. The steam, until it reaches the boiling temperature of the material, is conducive to increasing the rate of rising of the cooking temperature in the cooking cavity, and improves the utilization efficiency and cooking efficiency of the steam at the first preset temperature.

Preferably, the duty ratio corresponding to the first preset power is 100%.

In any of the above technical solutions, preferably, the flow rate of the steam passing into the first preset temperature ranges from 5 mL / min to 10 mL / min.

In this technical solution, by setting the flow range of the steam to the first preset temperature to be 5 mL / min to 10 mL / min, the reliability of the steam introduction is improved, and cooking caused by the large amount of steam pumped is reduced The possibility that the pressure inside the cavity is high increases the reliability of the cooking appliance.

In any of the above technical solutions, preferably, the value of the first preset temperature ranges from 140 ° C to 160 ° C.

In this technical solution, by setting the value range of the first preset temperature to 140 ° C to 160 ° C, the reliability of the steam temperature is improved, and the power consumption for steam heating is reduced.

In any of the above technical solutions, preferably, it further comprises: after detecting that the boiling temperature of the material is reached, adjusting the horizontal position of the retractable nozzle to a position lower than the liquid level of the material; The material is cooked to maintain the material in a boiling state; in the second preset power heating process, steam of a second preset temperature is introduced into the cooking cavity until the ventilation time reaches the preset ventilation time.

In this technical solution, after detecting that the boiling temperature of the material is reached, the horizontal position of the retractable nozzle is adjusted to be lower than the liquid level of the material, and the material is controlled to be cooked with a second preset power to maintain The material is in a boiling state. During the second preset power heating process, steam with a second preset temperature is passed into the cooking cavity until the ventilation time reaches the preset ventilation time, which improves the reliability of the steam pumped into the cooking cavity. It reduces the possibility of boiling overflow of the material. By cooking the material with a second preset power within a preset time interval when the steam is stopped, the material is maintained in a boiling state and the food taste of the food is improved.

Among them, during the second preset power heating process, the steam flow is controlled to increase, the horizontal position of the retractable spray head is adjusted to be lower than the liquid level of the material, and continuous high-temperature steam is continuously added to the pot to assist heating. It can promote the boiling and rolling of the soup, the nutrients in the meat are more easily dissolved into the soup, and the emulsification effect of the fat is improved.

Preferably, the preset ventilation time corresponding to the steam of the second preset temperature is greater than 50 minutes.

Preferably, the value of the duty ratio corresponding to the second preset power ranges from 5/12 to 6/12.

Preferably, the flow rate of the steam passing into the second preset temperature ranges from 10 mL / min to 20 mL / min.

In this technical solution, by setting the flow range of the steam to the second preset temperature to be 10mL / min to 20mL / min, the reliability of the steam is improved, and the cooking caused by the large amount of steam pumped is reduced. The possibility that the pressure inside the cavity is high increases the reliability of the cooking appliance.

Preferably, the value of the second preset temperature ranges from 120 ° C to 140 ° C.

In any of the above technical solutions, preferably, it further comprises: after the heating process corresponding to the detection of the second preset power ends, adjusting the horizontal position of the retractable nozzle to a position higher than the liquid level of the material; Cook the material with a preset power to keep the material in a boiling state; in the third preset power heating process, steam at a third preset temperature is passed into the cooking cavity until the heating time reaches the preset heating time .

In this technical solution, by adjusting the horizontal position of the retractable spray head to be higher than the liquid level position of the material, and controlling the material to be cooked at a third preset power, the material is maintained in a boiling state, and During the three preset power heating process, steam with a third preset temperature is passed into the cooking cavity until the heating time reaches the preset heating duration, which further increases the oxygen content in the cooking cavity and is beneficial to promoting the fat content in the ingredients. Oxidative decomposition is conducive to reducing the power consumption in the cooking process, and the material that has been cooked can be kept warm by reducing it to the holding power, so that the user can consume it at any time, which further improves the user experience.

Among them, the heating process of the third preset power corresponds to the late boiling period, the fat in the soup dissolves and floats on the surface of the soup, and high-temperature steam is used to make the surface fat decompose under the action of heat to form volatile flavor substances, thereby reducing soup Medium fat content, enhance meat flavor.

Preferably, the value of the duty ratio corresponding to the third preset power ranges from 3/12 to 4/12, and the preset heating time is usually greater than or equal to 30 minutes.

Preferably, the flow rate of the steam passing into the third preset temperature ranges from 5 mL / min to 10 mL / min.

Preferably, the value of the third preset temperature ranges from 120 ° C to 140 ° C.

According to the technical solution of the fifth aspect of the present invention, there is provided a computer-readable storage medium on which a computer program is stored, and when the computer program is executed, the technical solution defined in any one of the second aspect and the fourth aspect is defined. Steps of the cooking method.

Additional aspects and advantages of the invention will be given in the following description, which will become apparent from the following description, or be learned through practice of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS

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

Figure 1 shows a schematic diagram of a cooking appliance according to an embodiment of the invention;

FIG. 2 shows a schematic flowchart of a cooking method according to an embodiment of the present invention;

3 is a schematic flowchart of a cooking method according to another embodiment of the present invention;

Figure 4 shows a schematic diagram of a cooking appliance according to an embodiment of the invention;

5 shows a schematic flowchart of a cooking method according to an embodiment of the present invention;

FIG. 6 shows a schematic flowchart of a cooking method according to another embodiment of the present invention.

Detailed ways

In order to understand the above-mentioned objects, features, and advantages of the present invention more clearly, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, in the case of no conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways than those described herein. Therefore, the protection scope of the present invention is not limited to the specifics disclosed below. Limitations of Examples.

Embodiment one:

FIG. 1 shows a schematic diagram of a cooking appliance 100 according to an embodiment of the present invention.

As shown in FIG. 1, a cooking appliance 100 according to an embodiment of the present invention includes: a cooking cavity 102 for holding materials to be cooked; a steam component, and an air outlet of the steam component is provided under a top cover of the cooking cavity 102 The bottom plate is used to provide steam at a specified temperature to the cooking cavity 102, and the steam is used to increase the cooking temperature in the cooking cavity 102.

In this technical solution, on the one hand, by providing steam of a specified temperature to the cooking cavity 102, the steam is used to increase the cooking temperature in the cooking cavity 102, which is beneficial to increasing the rate of rising cooking temperature in the cooking cavity 102 and improving cooking efficiency. On the other hand, by providing steam at a specified temperature to the cooking cavity 102, the oxygen content in the cooking cavity 102 is increased, which is helpful to promote the oxidative decomposition of fats in the ingredients, increase the content of free fatty acids in the soup, and thereby improve the The aroma and richness of the soup enhance the taste of the ingredients.

In any of the above technical solutions, preferably, the steam assembly further includes: a steam passage 104 provided on the top cover of the cooking cavity 102, an air inlet of the steam passage 104 provided on an outer surface of the top cover, and a row of the steam passage 104 An air port is provided as an air outlet; an air pump 106 is provided in the steam passage 104, and an air inlet of the air pump 106 pumps air, and pumps vaporized steam into the cooking cavity 102 through the air outlet.

In this technical solution, the air is pumped in through the air inlet of the air pump 106, and the vaporized steam is pumped into the cooking cavity 102 through the air outlet, which improves the reliability and efficiency of the steam inflow, thereby increasing the cooking temperature. In addition, because the air contains oxygen, it is beneficial to increase the oxygen content in the cooking cavity 102, which in turn helps to promote the oxidative decomposition of fats in the food, and improves the food taste of the food. Therefore, the cooking cost and the complexity of the structure of the cooking appliance 100 are reduced.

In any of the above technical solutions, preferably, it further includes: a steam valve 108, which is provided in the steam passage 104 and is used to control the steam flow rate and / or the air flow rate.

In this technical solution, the steam flow rate and / or the ventilation rate of the steam pumped into the steam channel 104 is controlled by the steam valve 108, which improves the reliability of the steam pumped into the cooking cavity 102, and reduces the amount of steam pumped due to the steam pump The large possibility may cause a high pressure inside the cooking cavity 102, which improves the reliability of the cooking appliance 100.

The method for controlling the steam pumped into the steam passage 104 by the steam valve 108 includes:

Only regulates the ventilation of steam.

Only the steam ventilation rate is regulated.

Simultaneously regulate the ventilation volume and ventilation rate of steam.

In any of the above technical solutions, preferably, it further includes: a heating component 110 provided in the top cover and surrounding the outside of the steam passage 104 to heat the steam in the steam passage 104 to a specified temperature.

In this technical solution, the steam in the steam passage 104 is heated to a specified temperature by the heating component 110, which improves the temperature and reliability of the steam pumped into the cooking cavity 102, and is beneficial to increasing the rate of rising cooking temperature in the cooking cavity 102. To improve cooking efficiency.

In any of the above technical solutions, preferably, it further includes: a spray head 112 extending from the air outlet to the bottom of the cooking cavity 102, and the horizontal position of the spray head 112 is higher than the maximum liquid level position in the cooking cavity 102.

In this technical solution, the steam in the air outlet hole is sprayed into the cooking cavity 102 through the spray head 112, which is beneficial to increase the contact area of the steam pumped into the cooking cavity 102, improve the steam heat and the utilization efficiency of the contained oxygen, and is beneficial to Promote the oxidative decomposition of fats in food ingredients, and increase the rate of rising cooking temperature in the cooking cavity 102.

In any of the above technical solutions, preferably, the steam passage 104 is composed of a steam pipe communicating with the air inlet and the exhaust port, and the heating component 110 is disposed near the outer pipe wall of the steam pipe between the air pump 106 and the nozzle 112. .

In this technical solution, the steam passage 104 is constituted by a steam pipe that communicates with the air inlet and the exhaust port, and the heating assembly 110 is arranged near the outer pipe wall of the steam pipe between the air pump 106 and the nozzle 112, which is beneficial to improve The efficiency of the heating assembly 110 for heating the steam in the steam pipeline reduces the complexity of the heating assembly 110 and the steam passage 104 and reduces the production cost of the cooking appliance 100.

In any of the above technical solutions, preferably, the heating assembly 110 includes a thermal resistance wire arranged around the outer pipe wall of the steam pipeline.

In this technical solution, a coiled thermal resistance wire is provided on the outer pipe wall of the steam pipeline, thereby improving the efficiency of heating the steam by the heating assembly 110 and reducing the production cost of the heating assembly 110.

In any of the above technical solutions, preferably, the heating assembly 110 includes an infrared radiation generator and an infrared coating sprayed on the outer pipe wall of the steam pipeline. The light emitting surface of the infrared radiation generator faces the infrared coating. In order to generate infrared radiation in a specified band, the infrared radiation is irradiated to the infrared coating to heat the steam in the steam pipeline.

In this technical solution, by setting the heating component 110 to include an infrared radiation generator and an infrared coating, the heating process of the steam can be made gentler, the possibility of failure of the steam pipeline due to sudden temperature changes can be reduced, and it is also beneficial to simplify cooking The structure inside the top cover of the appliance 100 is provided.

In any of the above technical solutions, preferably, the steam pipeline is a ferromagnetic pipeline, and the heating assembly 110 includes an electromagnetic coil disposed near the ferromagnetic pipeline, and the electromagnetic coil emits electromagnetic wave radiation to the ferromagnetic pipeline in a resonance conduction mode. The electromagnetic wave radiation is used to stimulate the ferromagnetic pipeline to generate eddy current thermal energy.

In any of the above technical solutions, preferably, it further includes: a temperature sensor provided in the cooking cavity 102 and electrically connected to the steam component for monitoring the cooking temperature in the cooking cavity 102 so that the steam component can switch to Corresponding working mode.

In this technical solution, by setting a temperature sensor in the cooking cavity 102, the cooking temperature in the cooking cavity 102 is monitored so that the steam component can switch to the corresponding working mode according to the cooking temperature, thereby improving the accuracy of the temperature detection in the cooking cavity 102 , It is beneficial to reduce the occurrence of overflow phenomenon, and improves the reliability of pumping steam at a specified temperature into the cooking cavity 102, increases the rate of cooking temperature rise in the cooking cavity 102, and the taste of the food, and comprehensively improves the user experience.

Embodiment two:

FIG. 2 shows a schematic flowchart of a cooking method according to an embodiment of the present invention.

As shown in FIG. 2, a cooking method according to an embodiment of the present invention includes: Step S202: when a cooking process for cooking a material is performed, steam of a specified temperature is passed into a cooking cavity of a cooking appliance, wherein: The specified temperature is higher than the boiling temperature of the material.

Example three:

FIG. 3 shows a schematic flowchart of a cooking method according to another embodiment of the present invention.

As shown in FIG. 3, a cooking method according to another embodiment of the present invention includes: step S302, full-power heating, an air pump is operated, and high-temperature air is passed in; step S304, determining whether the upper cover temperature T is greater than or equal to 100 ° C, If yes, go to step S306; if no, go to step S302; step S306, continue heating with a power adjustment ratio of 6 seconds / 12 seconds to 8 seconds / 12 seconds, the air pump stops working and starts timing t1; step S308, determines whether the timing t1 60 minutes or more, if yes, go to step S310, if no, go to step S306; step S310, continue heating with a power adjustment ratio of 3 seconds / 12 seconds to 5 seconds / 12 seconds, turn on the air pump, and start timing t2; step S312. Determine whether the timing t2 is greater than or equal to t3 (t3 is a preset value), and if yes, end, and if not, perform step S310.

Specifically, when the cooking appliance is an electric saucepan, a large amount of experimental data confirms that it takes 50 minutes to 60 minutes to raise the temperature of a common electric saucepan soup to 100 ° C. When the electric saucepan in this embodiment is used, the temperature rises. The time to 100 ° C is shortened to 20 minutes to 25 minutes, which reduces the total time for boiling soup. After the fat is oxidized and decomposed by steam, the soup has a rich aroma.

Embodiment 4:

According to an embodiment of the present invention, a computer-readable storage medium is also provided, and a computer program is stored thereon. When the computer program is executed, the following steps are implemented: when a cooking process for cooking materials is performed, a cooking appliance is provided. The cooking chamber is filled with steam of a specified temperature, wherein the specified temperature is higher than the boiling temperature of the material.

Embodiment 5:

FIG. 4 shows a schematic diagram of a cooking appliance 400 according to an embodiment of the present invention.

As shown in FIG. 4, a cooking appliance 400 according to an embodiment of the present invention includes: a cooking cavity 402 for holding materials to be cooked; a retractable spray head provided on the inside of the top of the cooking cavity 402; and a steam generating component Connected to the retractable spray head, during the cooking process of the material, the steam generating component passes the steam of the specified temperature into the cooking cavity 402 through the retractable spray head. The horizontal position of the retractable spray head can be based on the cooking process. Adjust accordingly.

In this technical solution, during the process of cooking materials, the steam generating component is controlled to pass steam of a specified temperature into the cooking cavity 402 through a retractable spray head. On the one hand, the steam is used to improve the cooking in the cooking cavity 402. Temperature is beneficial to increase the rate of cooking temperature rise in the cooking cavity 402 and improve the cooking efficiency. On the other hand, by providing steam at a specified temperature to the cooking cavity 402, the oxygen content in the cooking cavity 402 is increased, which is helpful to promote the content of the food. The oxidative decomposition of fat increases the content of free fatty acids in the soup, further improves the aroma of the ingredients and the richness of the soup, and enhances the taste of the ingredients.

Among them, the retractable nozzle can be extended or contracted in the vertical direction. For example, the retractable nozzle is retracted to a horizontal position 412 above the liquid level, and the retractable nozzle is extended to a level below the liquid level. Horizontal position 414.

In any of the above technical solutions, preferably, the steam generating component further includes: a liquid storage portion 4042, which is provided outside the cooking cavity 402 and is used for storing liquid for generating steam; a steam channel 4044, which is connected to the liquid storage portion 4042 and The cooking cavity 402 is provided for converting liquid into steam of a specified temperature and passing into the cooking cavity 402.

In this technical solution, by providing a liquid storage portion 4042 outside the cooking cavity 402, and a steam channel 4044 communicating with the liquid storage portion 4042 and the cooking cavity 402, steam at a specified temperature can be replenished into the cooking cavity 402 accurately and reliably at any time. The cooking experience of the user is further improved.

In any of the above technical solutions, preferably, the designated outer side wall of the liquid storage portion 4042 and the designated outer side wall of the cooking cavity 402 are directly abutted or provided with a heat conductive structural block, and the designated outer side wall of the liquid storage portion 4042 and Each of the designated outer walls of the cooking cavity 402 is capable of conducting heat.

In this technical solution, by setting the liquid storage portion 4042 and the cooking cavity 402 as direct abutment or indirect thermal contact, on the one hand, the volume of the cooking appliance 400 can be reduced, thereby optimizing the integration degree of the cooking appliance 400, and On the one hand, during the heating process of the cooking appliance 400, since the heat of the cooking cavity 402 can be transferred to the liquid storage portion 4042, it is conducive to improving the heat utilization rate and further improving the efficiency of steam generation.

In any of the above technical solutions, preferably, it further includes: a steam valve 406, which is provided in the steam channel 4044, and is used to control the ventilation volume and / or the ventilation rate of the steam.

In this technical solution, the steam flow rate and / or the ventilation rate of the steam pumped into the steam passage 4044 is controlled by the steam valve 406, which improves the reliability of the steam pumped into the cooking cavity 402, and reduces the amount of steam pumped due to the amount of steam pumped. The large possibility may lead to a high pressure inside the cooking cavity 402, which improves the reliability of the cooking appliance 400.

The method for controlling the steam pumped into the steam passage 4044 by the steam valve 406 includes:

Only regulates the ventilation of steam.

Only the steam ventilation rate is regulated.

Simultaneously regulate the ventilation volume and ventilation rate of steam.

In any of the above technical solutions, preferably, it further includes: a heating component 408 provided around the outside of the steam passage 4044, for maintaining or heating the temperature of the steam in the steam passage 4044 to a specified temperature.

In this technical solution, the steam in the steam channel 4044 is maintained or heated to a specified temperature by the heating component 408, which improves the temperature and reliability of the steam pumped into the cooking cavity 402, and is beneficial to increasing the cooking temperature in the cooking cavity 402. The rising rate improves cooking efficiency.

In any of the above technical solutions, preferably, it further includes: a water pump 410 provided inside the steam passage 4044, for pumping the liquid in the liquid storage portion 4042 into the steam passage 4044, and heating it to the designated position through the heating component 408 After the temperature is pumped into the cooking cavity 402.

In this technical solution, by pumping the liquid in the liquid storage portion 4042 into the steam channel 4044, and heating it to the specified temperature through the heating component 408, and then pumping it into the cooking cavity 402, the reliability and efficiency of the steam introduction are improved. , Which further improves the efficiency of cooking temperature rise.

In any of the above technical solutions, preferably, the steam generating component further includes: an ultrasonic generator, configured to cooperate with the liquid storage portion 4042, to generate ultrasonic radiation of a specified frequency, and the ultrasonic radiation is used to atomize the liquid into steam.

In this technical solution, the ultrasonic radiation generated by the ultrasonic generator atomizes the liquid in the liquid storage portion 4042 into steam, which can effectively improve the efficiency of steam generation. When the frequency of the ultrasonic radiation reaches 2 million oscillations, the The liquid is quickly atomized into 1mm ~ 5ml ultrafine particles and negative oxygen ions. The water mist can continue to be blown into the cooking cavity 402 by a fan. The steam is heated by the heating component 408 and enters the cooking cavity 402, which can not only accelerate the cooking cavity 402. The temperature rises, and the negative oxygen ions can assist in sterilizing and cleaning the cooking cavity 402.

In any of the above technical solutions, preferably, the steam generating component further includes: a heater, which is provided in cooperation with an outer shape of the liquid storage portion 4042, and is configured to heat the cooking cavity 402 to a liquid boiling state, so that the liquid in the cooking cavity 402 Vaporization to a specified temperature of steam.

In this technical solution, the cooking cavity 402 is heated to liquid boiling by a heater, so that the liquid in the cooking cavity 402 is vaporized into steam of a specified temperature. Similarly, the efficiency of steam generation can also be effectively improved.

The heater may be a heating resistance wire coiled outside the liquid storage portion 4042. The heater may further include an infrared coating on the outer side wall of the liquid storage portion 4042 and a corresponding infrared emitter. The infrared radiation generated by the infrared emitter can excite the infrared The coating generates heat. The heater may further include a ferromagnetic structure layer of the liquid storage portion 4042 and a corresponding electromagnetic coil. The electromagnetic coil is used to emit electromagnetic radiation toward the ferromagnetic structure layer, and the electromagnetic radiation is used to excite the ferromagnetic structure layer to generate heat based on the eddy current effect. .

In any of the above technical solutions, preferably, the steam generating component further includes: a conductive electrode, which is provided inside the liquid storage portion 4042 and is immersed in a liquid, and the conductive electrode converts electric energy into thermal energy of the liquid in a state of electricity to heat the liquid Until steam is formed.

In any of the above technical solutions, preferably, the steam generating component further includes: a pneumatic device, which is disposed in the steam channel 4044 and is configured to blow steam into the cooking cavity 402.

In this technical solution, an air-driven device is provided to blow the steam to the cooking cavity 402, which improves the steam delivery efficiency, reduces the heat loss during the delivery process, and further increases the temperature rise rate in the cooking cavity 402.

In any of the above technical solutions, preferably, the retractable spray head is provided on the inner top of the cooking cavity 402, and includes a plurality of air outlet holes facing the bottom wall or side wall of the cooking cavity 402, and the horizontal position of the retractable spray head Above the maximum liquid level position in the cooking cavity 402.

In this technical solution, the steam in the air outlet is sprayed into the cooking cavity 402 through the retractable spray head, which is beneficial to increase the contact area of the steam pumped into the cooking cavity 402, and improve the utilization efficiency of the heat of the steam and the contained oxygen. It is beneficial to promote the oxidative decomposition of fats in the ingredients and increase the rate of rising cooking temperature in the cooking cavity 402.

In any of the above technical solutions, preferably, it further includes: a temperature sensor provided in the cooking cavity 402 and electrically connected to the steam generating component, for monitoring the cooking temperature in the cooking cavity 402, so that the steam generating component may Switch to the corresponding working mode.

In this technical solution, by setting a temperature sensor in the cooking cavity 402, the cooking temperature in the cooking cavity 402 is monitored so that the steam generating component can switch to the corresponding working mode according to the cooking temperature, thereby improving the accuracy of the temperature detection in the cooking cavity 402. It is beneficial to reduce the occurrence of overflow, and improves the reliability of pumping steam at a specified temperature into the cooking cavity 402, increases the rate of rising cooking temperature and the taste of food in the cooking cavity 402, and comprehensively improves the user experience.

Embodiment 6:

FIG. 5 shows a schematic flowchart of a cooking method according to an embodiment of the present invention.

As shown in FIG. 5, a cooking method according to an embodiment of the present invention includes: Step S502, determining in real time the cooking process to which a material is heated with a preset power; Step S504, adjusting the retractable spray head in real time according to the cooking process At a horizontal position in the cooking cavity of the cooking appliance, steam of a specified temperature is passed into the cooking cavity, wherein the specified temperature is higher than the boiling temperature of the material.

Preferably, the duty ratio corresponding to the first preset power is 100%.

Embodiment 7:

As shown in FIG. 6, a cooking method according to another embodiment of the present invention includes: Step S602, full power heating, a water pump works, and a retractable spray head is contracted to a position higher than a liquid level in a cooking cavity, and the position is above the liquid level. Pass in high-temperature water vapor; step S604, determine whether the cover temperature T is greater than or equal to 100 ° C. If yes, go to step S606; if not, go to step S602; step S606, adjust from 5 seconds / 12 seconds to 6 seconds / 12 seconds The work ratio remains boiling, the pump continues to work, the retractable nozzle extends below the liquid level, increases the flow rate and flow of high-temperature water vapor, and starts timing t1; step S608, determines whether the timing t1 is greater than or equal to 50 minutes, If yes, go to step S610, if no, go to step S606; step S610, maintain boiling with a power adjustment ratio of 3 seconds / 12 seconds to 4 seconds / 12 seconds, the water pump continues to work, and the retractable spray head shrinks to a position above the liquid level, decreases The flow velocity and flow rate of the high-temperature water vapor are small-passed, and the time t2 is started; in step S612, when t2 is detected to be greater than or equal to 30 minutes, the heating power is operated or the heating power is reduced to zero.

Specifically, when the cooking appliance is an electric saucepan, a large amount of experimental data confirms that it takes 50 minutes to 60 minutes to raise the temperature of a common electric saucepan soup to 100 ° C. When the electric saucepan in this embodiment is used, the temperature rises. The time to 100 ° C is shortened to less than 20 minutes, which reduces the total time to cook the soup. After the fat is oxidized and decomposed by steam, the soup has a rich aroma.

Embodiment 8:

According to an embodiment of the present invention, a computer-readable storage medium is also provided, and a computer program is stored on the computer program. When the computer program is executed, the following steps are implemented: determining the cooking process to which the material is heated at a preset power in real time. ; Adjust the horizontal position of the retractable nozzle in the cooking cavity of the cooking appliance in real time according to the cooking process, and pass steam of a specified temperature into the cooking cavity, wherein the specified temperature is higher than the boiling temperature of the material.

Preferably, the duty ratio corresponding to the first preset power is 100%.

The technical solution of the present invention is described in detail above with reference to the accompanying drawings. The present invention provides a cooking appliance, a cooking method, and a computer-readable storage medium. By providing steam at a specified temperature to a cooking cavity, the oxygen content in the cooking cavity is increased. It is beneficial to promote the oxidative decomposition of fats in the ingredients, increase the content of free fatty acids in the soup, thereby improving the aroma of the ingredients and the richness of the soup, and improving the taste of the ingredients. By providing steam at a specified temperature to the cooking cavity, Steam is used to increase the cooking temperature in the cooking cavity, which is beneficial to increasing the rate of cooking temperature rise in the cooking cavity, and improves cooking efficiency.

The steps in the method of the present invention can be adjusted, combined and deleted according to actual needs.

The units in the cooking method of the present invention can be combined, divided and deleted according to actual needs.

Those of ordinary skill in the art may understand that all or part of the steps in the various methods of the foregoing embodiments may be performed by a program instructing related hardware. The program may be stored in a computer-readable storage medium, and the storage medium includes a read-only Memory, random access memory, programmable read-only memory, erasable programmable read-only memory, one-time programmable read-only memory, electronic erasable rewritable read-only memory, read-only optical disk or other optical disk storage, magnetic disk storage, magnetic tape storage , Or any other computer-readable medium that can be used to carry or store data.

The above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and changes. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

A cooking appliance, comprising:

Cooking cavity, used to hold the materials to be cooked;

A steam component, an air outlet of the steam component is provided on a lower bottom plate of a top cover of the cooking cavity, and is configured to provide the cooking cavity with steam of a specified temperature, and the steam is used to increase the cooking temperature in the cooking cavity .
The cooking appliance of claim 1, wherein the steam assembly further comprises:

A steam channel is provided on the top cover of the cooking cavity, an air inlet of the steam channel is provided on an outer surface of the top cover, and an exhaust port of the steam channel is provided as the air outlet;

An air pump is provided in the steam channel, and an air inlet of the air pump pumps air, and pumps vaporized steam into the cooking cavity through the air outlet.
The cooking appliance according to claim 2, further comprising:

A steam valve is provided in the steam passage, and is used to control the ventilation volume and / or ventilation rate of the steam.
The cooking appliance according to claim 2, further comprising:

A heating component is disposed in the top cover and is arranged around the outside of the steam channel, and is configured to heat the steam in the steam channel to the specified temperature.
The cooking appliance according to claim 4, further comprising:

The spray head extends from the air outlet to the bottom of the cooking cavity, and the horizontal position of the spray head is higher than the maximum liquid level position in the cooking cavity.
The cooking appliance according to claim 5, wherein:

The steam passage is constituted by a steam pipe communicating with the air inlet and the air outlet,

The heating component is disposed near an outer pipe wall of a steam pipeline between the air pump and the spray head.
The cooking appliance according to claim 6, wherein:

The heating assembly includes a thermal resistance wire coiled around an outer tube wall of the steam pipeline.
The cooking appliance according to claim 6, wherein:

The heating component includes an infrared radiation generator and an infrared coating sprayed on an outer pipe wall of the steam pipeline. A light emitting surface of the infrared radiation generator faces the infrared coating, and the infrared radiation generator is used for generating the infrared radiation generator. Infrared radiation in a specified band, the infrared radiation is irradiated to the infrared coating to heat steam in the steam pipeline.
The cooking appliance according to claim 6, wherein:

The steam pipeline is a ferromagnetic pipeline, and the heating component includes an electromagnetic coil provided close to the ferromagnetic pipeline. The electromagnetic coil emits electromagnetic wave radiation to the ferromagnetic pipeline in a resonance conduction mode. The electromagnetic wave radiation is used to excite the ferromagnetic pipeline to generate eddy current thermal energy.
The cooking appliance according to any one of claims 1 to 9, further comprising:

A temperature sensor is provided in the cooking cavity and is electrically connected to the steam component for monitoring the cooking temperature in the cooking cavity for the steam component to switch to a corresponding working mode according to the cooking temperature.
A cooking method applicable to the cooking appliance according to any one of claims 1 to 10, wherein the cooking method includes:

When a cooking process for cooking materials is performed, steam of a specified temperature is passed into a cooking cavity of the cooking appliance,

Wherein, the specified temperature is higher than the boiling temperature of the material.
The cooking method according to claim 11, characterized in that, when performing a cooking process for cooking materials, passing steam of a specified temperature into a cooking cavity of the cooking appliance specifically includes:

When the material is cooked with a first preset power, steam of a first preset temperature is passed into the cooking cavity until the boiling temperature of the material is reached.
The cooking method according to claim 12, wherein:

The flow rate of the steam flowing into the first preset temperature ranges from 0.8 L / min to 1.2 L / min.
The cooking method according to claim 12, wherein:

The value of the first preset temperature ranges from 120 ° C to 160 ° C.
The cooking method according to claim 12, further comprising:

After detecting that the cooking process corresponding to the first preset power is over, controlling to stop introducing the steam;

The material is cooked at a second predetermined power within a preset time interval when the steam is stopped from being supplied to maintain the boiling state of the material.
The cooking method according to claim 15, wherein:

The duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.
The cooking method according to claim 15, further comprising:

Recording the heating time for cooking the material by the second preset power;

When it is detected that the heating duration reaches a preset heating duration, controlling to cook the material in the boiling state with a third preset power, and simultaneously passing steam of a second preset temperature into the cooking cavity;

When it is detected that the ventilation duration of the steam at the second preset temperature is greater than or equal to the preset ventilation duration, the steam inflow is stopped.
The cooking method according to claim 17, wherein:

The duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.
The cooking method according to any one of claims 15 to 18, wherein

The flow rate of the steam passing into the second preset temperature ranges from 0.5 L / min to 0.8 L / min.
The cooking method according to any one of claims 15 to 18, wherein

The value of the second preset temperature ranges from 100 ° C to 120 ° C.
A computer-readable storage medium having stored thereon a computer program, wherein when the computer program is executed, the steps of the cooking method according to any one of claims 11 to 20 are implemented.
A cooking appliance, comprising:

Cooking cavity, used to hold the materials to be cooked;

A retractable spray head is provided on the inside of the top of the cooking cavity;

A steam generating component is connected to the retractable spray head, and during cooking of the material, the steam generating component passes steam of a specified temperature into the cooking cavity through the retractable spray head,

The horizontal position of the retractable spray head can be adjusted according to the cooking process.
The cooking appliance according to claim 22, wherein the steam generating component further comprises:

A liquid storage part, which is arranged outside the cooking cavity and is used for storing a liquid for generating steam;

A steam channel is provided in communication with the liquid storage portion and the cooking cavity, and is configured to convert the liquid into steam of a specified temperature and pass into the cooking cavity.
The cooking appliance according to claim 23, wherein

The designated outer wall of the liquid storage portion and the designated outer wall of the cooking cavity are directly abutted or provided with a heat conductive structural block, and the designated outer wall of the liquid storage portion and the designated outer wall of the cooking cavity Both can conduct heat conduction.
The cooking appliance according to claim 23, further comprising:

A steam valve is provided in the steam passage, and is used to control the ventilation volume and / or ventilation rate of the steam.
The cooking appliance according to any one of claims 22 to 25, further comprising:

The heating component is arranged around the outside of the steam passage, and is used for maintaining or heating the temperature of the steam in the steam passage to the specified temperature.
The cooking appliance according to claim 26, wherein the steam generating component further comprises:

A water pump is provided inside the steam passage, and is used to pump the liquid in the liquid storage portion into the steam passage, and is heated to the specified temperature by the heating component and pumped into the cooking cavity.
The cooking appliance according to any one of claims 22 to 25, wherein the steam generating component further comprises:

An ultrasonic generator is provided in cooperation with the liquid storage unit to generate ultrasonic radiation of a specified frequency, and the ultrasonic radiation is used to atomize the liquid into steam.
The cooking appliance according to any one of claims 22 to 25, wherein the steam generating component further comprises:

A heater is provided in accordance with the outer shape of the liquid storage portion, and is configured to heat the cooking cavity to liquid boiling, so as to vaporize the liquid in the cooking cavity into steam at the specified temperature.
The cooking appliance according to any one of claims 22 to 25, wherein the steam generating component further comprises:

A conductive electrode is provided inside the liquid storage portion and is immersed in the liquid. The conductive electrode converts electrical energy into thermal energy of the liquid in a state of current to heat the liquid to form the steam.
The cooking appliance according to any one of claims 22 to 25, wherein the steam generating component further comprises:

An air moving device is provided in the steam channel and is used to blow the steam into the cooking cavity.
The cooking appliance according to any one of claims 22 to 25, further comprising:

A temperature sensor is provided in the cooking cavity and is electrically connected to the steam generating component for monitoring the cooking temperature in the cooking cavity for the steam generating component to switch to a corresponding working mode according to the cooking temperature. .
A cooking control method applicable to the cooking appliance according to any one of claims 22 to 32, wherein the cooking control method includes:

Determine the cooking process to which the material is heated at a preset power in real time;

Adjusting the horizontal position of the retractable spray head in the cooking cavity of the cooking appliance in real time according to the cooking process, and introducing steam of a specified temperature into the cooking cavity,

Wherein, the specified temperature is higher than the boiling temperature of the material.
The cooking control method according to claim 33, wherein the horizontal position of the retractable spray head in the cooking cavity of the cooking appliance is adjusted in real time according to the cooking process, and the cooking nozzle is passed into the cooking cavity. Steam at a specified temperature, including:

When cooking the material with the first preset power, adjusting the horizontal position of the retractable spray head to be higher than the liquid level position of the material;

And passing steam of a first preset temperature into the cooking cavity until the boiling temperature of the material is reached.
The cooking control method according to claim 34, further comprising:

After detecting that the boiling temperature of the material is reached, adjusting the horizontal position of the retractable spray head to a position lower than the liquid level of the material;

And controlling the material to be cooked at a second preset power to maintain the material in a boiling state;

In the second preset power heating process, steam with a second preset temperature is introduced into the cooking cavity until the aeration time reaches the preset aeration time.
The cooking control method according to claim 35, wherein

The duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.
The cooking control method according to claim 35 or 36, further comprising:

After detecting that the heating process corresponding to the second preset power is over, adjusting the horizontal position of the retractable spray head to be higher than the liquid level position of the material;

And controlling the material to be cooked with a third preset power to maintain the material to remain in the boiling state;

In the third preset power heating process, steam with a third preset temperature is passed into the cooking cavity until the heating duration reaches the preset heating duration.
The cooking control method according to claim 37, wherein

The duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.
A computer-readable storage medium having stored thereon a computer program, wherein when the computer program is executed, the steps of the cooking control method according to any one of claims 33 to 38 are implemented.