WO2019227766A1 - Ustensile de cuisson, procédé de cuisson et support de stockage lisible par ordinateur - Google Patents

Ustensile de cuisson, procédé de cuisson et support de stockage lisible par ordinateur Download PDF

Info

Publication number
WO2019227766A1
WO2019227766A1 PCT/CN2018/105130 CN2018105130W WO2019227766A1 WO 2019227766 A1 WO2019227766 A1 WO 2019227766A1 CN 2018105130 W CN2018105130 W CN 2018105130W WO 2019227766 A1 WO2019227766 A1 WO 2019227766A1
Authority
WO
WIPO (PCT)
Prior art keywords
steam
cooking
temperature
cooking cavity
preset
Prior art date
Application number
PCT/CN2018/105130
Other languages
English (en)
Chinese (zh)
Inventor
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 (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
Priority claimed from CN201810539800.9A external-priority patent/CN110547660B/zh
Priority claimed from CN201810542262.9A external-priority patent/CN110547664A/zh
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
Publication of WO2019227766A1 publication Critical patent/WO2019227766A1/fr

Links

Images

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
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels

Definitions

  • the invention relates to the technical field of cooking, in particular to a cooking appliance, a cooking method and a computer-readable storage medium.
  • 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.
  • 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.
  • the present invention aims to solve at least one of the technical problems existing in the prior art or related technologies.
  • 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.
  • a cooking appliance 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the cost of pumping air is low, it is reduced. The cost of cooking and the complexity of the structure of the cooking appliance.
  • 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.
  • 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:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the heating component includes a thermal resistance wire arranged around the outer pipe wall of the steam pipeline.
  • 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.
  • 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.
  • 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.
  • the steam pipeline is a ferromagnetic pipeline
  • 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.
  • 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.
  • 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.
  • 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.
  • a cooking method 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.
  • 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.
  • 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.
  • 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.
  • the flow rate of the steam passing into the first preset temperature ranges from 0.8 L / min to 1.2 L / min.
  • the value of the first preset temperature ranges from 120 ° C to 160 ° C.
  • 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.
  • 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
  • the duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.
  • 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.
  • 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.
  • 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.
  • 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.
  • the duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.
  • the flow rate of the steam passing into the second preset temperature ranges from 0.5 L / min to 0.8 L / min.
  • the value of the second preset temperature ranges from 100 ° C to 120 ° C.
  • the value of the ventilation time ranges from 30min to 40min.
  • a cooking appliance 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. .
  • 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.
  • 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.
  • 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.
  • the specified temperature steam can be replenished into the cooking cavity accurately and reliably at any time, further improving the user's Cooking experience.
  • 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.
  • 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.
  • the thermally conductive structural block is a structurally stable metal block at a high temperature.
  • 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.
  • 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:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the efficiency of steam generation can also be effectively improved.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a cooking method 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the duty ratio corresponding to the first preset power is 100%.
  • the flow rate of the steam passing into the first preset temperature ranges from 5 mL / min to 10 mL / min.
  • the value of the first preset temperature ranges from 140 ° C to 160 ° C.
  • 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.
  • 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.
  • 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.
  • 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.
  • the preset ventilation time corresponding to the steam of the second preset temperature is greater than 50 minutes.
  • the duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.
  • the value of the duty ratio corresponding to the second preset power ranges from 5/12 to 6/12.
  • the flow rate of the steam passing into the second preset temperature ranges from 10 mL / min to 20 mL / min.
  • the value of the second preset temperature ranges from 120 ° C to 140 ° C.
  • 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 .
  • 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.
  • 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
  • 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.
  • the duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.
  • 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.
  • the flow rate of the steam passing into the third preset temperature ranges from 5 mL / min to 10 mL / min.
  • the value of the third preset temperature ranges from 120 ° C to 140 ° C.
  • 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.
  • 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
  • FIG. 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
  • FIG. 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.
  • FIG. 1 shows a schematic diagram of a cooking appliance 100 according to an embodiment of the present invention.
  • a cooking appliance 100 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. .
  • 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.
  • the heating assembly 110 includes a thermal resistance wire arranged around the outer pipe wall of the steam pipeline.
  • 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.
  • 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.
  • the infrared radiation is irradiated to the infrared coating to heat the steam in the steam pipeline.
  • the heating component 110 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.
  • the steam pipeline is a ferromagnetic pipeline
  • 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.
  • 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.
  • 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.
  • 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.
  • FIG. 2 shows a schematic flowchart of a cooking method according to an embodiment of the present invention.
  • a cooking method 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.
  • 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.
  • 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.
  • 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.
  • the flow rate of the steam passing into the first preset temperature ranges from 0.8 L / min to 1.2 L / min.
  • the value of the first preset temperature ranges from 120 ° C to 160 ° C.
  • 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.
  • 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
  • the duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.
  • 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.
  • 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.
  • 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.
  • the duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.
  • the flow rate of the steam passing into the second preset temperature ranges from 0.5 L / min to 0.8 L / min.
  • the value of the second preset temperature ranges from 100 ° C to 120 ° C.
  • the value of the ventilation time ranges from 30min to 40min.
  • FIG. 3 shows a schematic flowchart of a cooking method according to another embodiment of the present invention.
  • a cooking method 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.
  • Embodiment 4 is a diagrammatic representation of Embodiment 4:
  • a computer-readable storage medium is also provided, and a computer program is stored thereon.
  • 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.
  • 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.
  • 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.
  • 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.
  • the flow rate of the steam passing into the first preset temperature ranges from 0.8 L / min to 1.2 L / min.
  • the value of the first preset temperature ranges from 120 ° C to 160 ° C.
  • 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.
  • 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
  • the duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.
  • 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.
  • 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.
  • 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.
  • 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.
  • the duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.
  • the flow rate of the steam passing into the second preset temperature ranges from 0.5 L / min to 0.8 L / min.
  • the value of the second preset temperature ranges from 100 ° C to 120 ° C.
  • the value of the ventilation time ranges from 30min to 40min.
  • Embodiment 5 is a diagrammatic representation of Embodiment 5:
  • FIG. 4 shows a schematic diagram of a cooking appliance 400 according to an embodiment of the present invention.
  • a cooking appliance 400 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.
  • the steam generating component is controlled to pass steam of a specified temperature into the cooking cavity 402 through a retractable spray head.
  • 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.
  • 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.
  • the retractable nozzle can be extended or contracted in the vertical direction.
  • 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.
  • 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.
  • 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.
  • the volume of the cooking appliance 400 can be reduced, thereby optimizing the integration degree of the cooking appliance 400, and
  • 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.
  • the thermally conductive structural block is a structurally stable metal block at a high temperature.
  • 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.
  • 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:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. .
  • 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.
  • 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.
  • the efficiency of steam generation can also be effectively improved.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 is a diagrammatic representation of Embodiment 6
  • FIG. 5 shows a schematic flowchart of a cooking method according to an embodiment of the present invention.
  • a cooking method 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the duty ratio corresponding to the first preset power is 100%.
  • the flow rate of the steam passing into the first preset temperature ranges from 5 mL / min to 10 mL / min.
  • the value of the first preset temperature ranges from 140 ° C to 160 ° C.
  • 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.
  • 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.
  • 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.
  • 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.
  • the preset ventilation time corresponding to the steam of the second preset temperature is greater than 50 minutes.
  • the duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.
  • the value of the duty ratio corresponding to the second preset power ranges from 5/12 to 6/12.
  • the flow rate of the steam passing into the second preset temperature ranges from 10 mL / min to 20 mL / min.
  • the value of the second preset temperature ranges from 120 ° C to 140 ° C.
  • 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 .
  • 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.
  • 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
  • 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.
  • the duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.
  • 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.
  • the flow rate of the steam passing into the third preset temperature ranges from 5 mL / min to 10 mL / min.
  • the value of the third preset temperature ranges from 120 ° C to 140 ° C.
  • Embodiment 7 is a diagrammatic representation of Embodiment 7:
  • FIG. 6 shows a schematic flowchart of a cooking method according to another embodiment of the present invention.
  • a cooking method 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.
  • step S606 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
  • 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.
  • 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.
  • the temperature rises.
  • the time to 100 ° C is shortened to less than 20 minutes, which reduces the total time to cook the soup.
  • the soup After the fat is oxidized and decomposed by steam, the soup has a rich aroma.
  • Embodiment 8 is a diagrammatic representation of Embodiment 8
  • a computer-readable storage medium is also provided, and a computer program is stored on the computer program.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the duty ratio corresponding to the first preset power is 100%.
  • the flow rate of the steam passing into the first preset temperature ranges from 5 mL / min to 10 mL / min.
  • the value of the first preset temperature ranges from 140 ° C to 160 ° C.
  • 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.
  • 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.
  • 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.
  • 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.
  • the preset ventilation time corresponding to the steam of the second preset temperature is greater than 50 minutes.
  • the duty ratio corresponding to the second preset power is smaller than the duty ratio corresponding to the first preset power.
  • the value of the duty ratio corresponding to the second preset power ranges from 5/12 to 6/12.
  • the flow rate of the steam passing into the second preset temperature ranges from 10 mL / min to 20 mL / min.
  • the value of the second preset temperature ranges from 120 ° C to 140 ° C.
  • 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 .
  • 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.
  • 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
  • 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.
  • the duty ratio corresponding to the third preset power is smaller than the duty ratio corresponding to the second preset power.
  • 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.
  • the flow rate of the steam passing into the third preset temperature ranges from 5 mL / min to 10 mL / min.
  • the value of the third preset temperature ranges from 120 ° C to 140 ° C.
  • the present invention provides a cooking appliance, a cooking method, and a computer-readable storage medium.
  • 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.
  • 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 units in the cooking method of the present invention can be combined, divided and deleted according to actual needs.
  • 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.

Abstract

L'invention concerne un ustensile de cuisson (100), un procédé de cuisson et un support de stockage lisible par ordinateur. L'ustensile de cuisson (100) comprend : une cavité de cuisson (102) pour contenir un matériau à cuire ; et un ensemble à vapeur comprenant un canal de vapeur (104) et une pompe à air (106), un trou de sortie d'air de l'ensemble à vapeur étant disposé dans une plaque de fond inférieure d'un couvercle supérieur de la cavité de cuisson (102) pour fournir, à la cavité de cuisson (102), de la vapeur à une température spécifiée qui est utilisée pour augmenter la température de cuisson dans la cavité de cuisson (102). La solution technique selon l'invention augmente la vitesse de montée de la température de cuisson dans la cavité de cuisson (102) et la teneur en oxygène dans la cavité de cuisson (102) de manière à favoriser l'oxydation et la décomposition de la graisse dans un aliment, ce qui permet d'améliorer le goût et la texture de l'aliment et d'améliorer complètement l'expérience de l'utilisateur.
PCT/CN2018/105130 2018-05-30 2018-09-12 Ustensile de cuisson, procédé de cuisson et support de stockage lisible par ordinateur WO2019227766A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CN201810539800.9A CN110547660B (zh) 2018-05-30 2018-05-30 烹饪器具、烹饪方法和计算机可读存储介质
CN201810542262.9 2018-05-30
CN201810542262.9A CN110547664A (zh) 2018-05-30 2018-05-30 烹饪器具、烹饪方法和计算机可读存储介质
CN201810539800.9 2018-05-30

Publications (1)

Publication Number Publication Date
WO2019227766A1 true WO2019227766A1 (fr) 2019-12-05

Family

ID=68698496

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2018/105130 WO2019227766A1 (fr) 2018-05-30 2018-09-12 Ustensile de cuisson, procédé de cuisson et support de stockage lisible par ordinateur

Country Status (1)

Country Link
WO (1) WO2019227766A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112859630A (zh) * 2021-01-20 2021-05-28 宁波方太厨具有限公司 一种基于氧含量的智能烹饪方法
US11033146B2 (en) 2019-02-25 2021-06-15 Sharkninja Operating Llc Cooking device and components thereof
US11134808B2 (en) 2020-03-30 2021-10-05 Sharkninja Operating Llc Cooking device and components thereof
US11627834B2 (en) 2017-08-09 2023-04-18 Sharkninja Operating Llc Cooking system for cooking food
US11751710B2 (en) 2019-02-25 2023-09-12 Sharkninja Operating Llc Guard for cooking system
US11969118B2 (en) 2022-04-25 2024-04-30 Sharkninja Operating Llc Cooking device and components thereof

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101243940A (zh) * 2007-02-16 2008-08-20 谢东海 一种改善煮粥功能的电饭煲及其方法
JP2014000284A (ja) * 2012-06-20 2014-01-09 Panasonic Corp 炊飯器
CN203914496U (zh) * 2014-06-30 2014-11-05 湖南省华文食品有限公司 一种新型煮锅
CN203943501U (zh) * 2014-06-21 2014-11-19 佛山市顺德区美的电热电器制造有限公司 电饭煲
CN204292882U (zh) * 2014-11-07 2015-04-29 浙江苏泊尔家电制造有限公司 电饭煲
CN104921590A (zh) * 2015-07-02 2015-09-23 上海术道科技有限公司 一种可同时烹制不同食材的餐台
CN204813334U (zh) * 2015-07-08 2015-12-02 浙江苏泊尔家电制造有限公司 煮饭器
CN105615627A (zh) * 2014-11-07 2016-06-01 浙江苏泊尔家电制造有限公司 电饭煲
CN206303681U (zh) * 2016-08-30 2017-07-07 九阳股份有限公司 一种电饭煲

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101243940A (zh) * 2007-02-16 2008-08-20 谢东海 一种改善煮粥功能的电饭煲及其方法
JP2014000284A (ja) * 2012-06-20 2014-01-09 Panasonic Corp 炊飯器
CN203943501U (zh) * 2014-06-21 2014-11-19 佛山市顺德区美的电热电器制造有限公司 电饭煲
CN203914496U (zh) * 2014-06-30 2014-11-05 湖南省华文食品有限公司 一种新型煮锅
CN204292882U (zh) * 2014-11-07 2015-04-29 浙江苏泊尔家电制造有限公司 电饭煲
CN105615627A (zh) * 2014-11-07 2016-06-01 浙江苏泊尔家电制造有限公司 电饭煲
CN104921590A (zh) * 2015-07-02 2015-09-23 上海术道科技有限公司 一种可同时烹制不同食材的餐台
CN204813334U (zh) * 2015-07-08 2015-12-02 浙江苏泊尔家电制造有限公司 煮饭器
CN206303681U (zh) * 2016-08-30 2017-07-07 九阳股份有限公司 一种电饭煲

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11627834B2 (en) 2017-08-09 2023-04-18 Sharkninja Operating Llc Cooking system for cooking food
US11751722B2 (en) 2019-02-25 2023-09-12 Sharkninja Operating Llc Cooking device and components thereof
US11051654B2 (en) 2019-02-25 2021-07-06 Sharkninja Operating Llc Cooking device and components thereof
US11147415B2 (en) 2019-02-25 2021-10-19 Sharkninja Operating Llc Cooking device and components thereof
US11363911B2 (en) 2019-02-25 2022-06-21 Sharkninja Operating Llc Cooking device and components thereof
US11033146B2 (en) 2019-02-25 2021-06-15 Sharkninja Operating Llc Cooking device and components thereof
US11751710B2 (en) 2019-02-25 2023-09-12 Sharkninja Operating Llc Guard for cooking system
US11766152B2 (en) 2019-02-25 2023-09-26 Sharkninja Operating Llc Cooking device and components thereof
US11832761B2 (en) 2019-02-25 2023-12-05 Sharkninja Operating Llc Cooking device and components thereof
US11134808B2 (en) 2020-03-30 2021-10-05 Sharkninja Operating Llc Cooking device and components thereof
US11647861B2 (en) 2020-03-30 2023-05-16 Sharkninja Operating Llc Cooking device and components thereof
US11678765B2 (en) 2020-03-30 2023-06-20 Sharkninja Operating Llc Cooking device and components thereof
CN112859630A (zh) * 2021-01-20 2021-05-28 宁波方太厨具有限公司 一种基于氧含量的智能烹饪方法
US11969118B2 (en) 2022-04-25 2024-04-30 Sharkninja Operating Llc Cooking device and components thereof

Similar Documents

Publication Publication Date Title
WO2019227766A1 (fr) Ustensile de cuisson, procédé de cuisson et support de stockage lisible par ordinateur
CN110547671B (zh) 烹饪器具、烹饪方法和计算机可读存储介质
CN110547660B (zh) 烹饪器具、烹饪方法和计算机可读存储介质
CN104188505B (zh) 蒸汽烹饪设备的控制方法及控制系统
CN104095293B (zh) 用于加热不燃烧卷烟的电磁加热型抽吸装置
CN102389258B (zh) 电蒸炉产生过热蒸汽的控制方法
CN109700299B (zh) 用于集成灶的控制方法、控制装置及集成灶
CN104957976A (zh) 节能水壶及其加热方法
KR20110061064A (ko) 전열 증기 취사기
CN107763594A (zh) 蒸汽发生装置
KR101525350B1 (ko) 스팀 조리기
CN110547685B (zh) 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN204931308U (zh) 一种节能水壶
CN111513546A (zh) 烹饪器具的控制方法及烹饪器具
CN110547664A (zh) 烹饪器具、烹饪方法和计算机可读存储介质
JP2011027273A (ja) 加熱調理器
CN202179428U (zh) 蒸汽对流式电蒸炉
JPH11108301A (ja) 食品加工装置及び食品加工方法
KR200495340Y1 (ko) 증기 발생이 가능한 오븐
JP3864990B2 (ja) 複合型調理器
WO2016070692A1 (fr) Procédé et système de commande pour pompe à eau à courant continu, ensemble de pompe à eau et appareil de cuisson à vapeur
JP2007321993A (ja) 加熱調理器
EP3954239A1 (fr) Dispositif, procédé et système de chauffage sans combustion pour produit à base de tabac
CN110897075A (zh) 一种蒸鱼方法
CN110887030A (zh) 比例式非饱和高温蒸汽加热器

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18921160

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18921160

Country of ref document: EP

Kind code of ref document: A1

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC - (EPO FORM 1205A) - 08.07.2021

122 Ep: pct application non-entry in european phase

Ref document number: 18921160

Country of ref document: EP

Kind code of ref document: A1