WO2021147651A1

WO2021147651A1 - Control method and device, cooking apparatus, and readable storage medium

Info

Publication number: WO2021147651A1
Application number: PCT/CN2020/142521
Authority: WO
Inventors: 黄韦铭; 刘化勇; 邢胜华; 罗飞龙; 羊小亮; 吴良柳
Original assignee: 佛山市顺德区美的电热电器制造有限公司
Priority date: 2020-01-20
Filing date: 2020-12-31
Publication date: 2021-07-29
Also published as: CN113133669A

Abstract

Disclosed are a control method and device (100), a cooking apparatus, and a readable storage medium. The control method for the cooking apparatus comprises: controlling a heating device (130) to be started in response to a cooking command (S402); and in a rinsing stage, starting the operations of alternately controlling a pressure device (120) to be started and controlling a pressure release structure (140) to be started, wherein the pressure device (120) is suitable for configuring a pressure difference between a first chamber (202) and a second chamber (102); the pressure difference is suitable for driving a liquid in the second chamber (102) to flow into the first chamber (202); and the pressure release structure (140) is configured to make the first chamber (202) release the pressure (S404), and therefore, the liquid in the first chamber (202) flows back to the second chamber (102). The cooking apparatus uses the liquid with a temperature higher than the normal temperature to rinse rice grains, such that the conversion of sugar in the rice grains can be reduced, and a more resistant starch can be generated, thereby facilitating an improvement in the nutrition of cooked rice.

Description

Control method, device, cooking equipment and readable storage medium

This application claims the priority of the Chinese patent application filed with the State Intellectual Property Office of China on January 20, 2020, the application number is 202010066825.9, the invention title is "control method, device, cooking equipment and readable storage medium", all of which The content is incorporated in this application by reference.

Technical field

This application relates to the field of cooking technology, and in particular to a method for controlling cooking equipment, a control device for cooking equipment, a cooking equipment, and a computer-readable storage medium.

Background technique

In the related technology, the cooking of low-sugar rice is realized by soaking rice grains to separate out the sugar, but there are the following defects:

The soaking of rice grains at room temperature will cause some beneficial ingredients in the rice grains (such as resistant starch, etc.) to also leach out along with the precipitated sugar, resulting in the reduction of the nutrition of the rice.

In addition, any discussion of the background technology in the entire specification does not mean that the background technology must be the prior art known to those skilled in the art, and any discussion of the prior art in the entire specification does not mean that the prior art must be Widely known or must constitute common knowledge in the field.

Summary of the invention

This application aims to solve at least one of the technical problems existing in the prior art.

To this end, an object of one aspect of the present application is to provide a method for controlling cooking equipment.

Another aspect of the present application aims to provide a control device for a cooking device, a cooking device, and a computer-readable storage medium.

An object of one aspect of the present application is to provide a method for controlling cooking equipment, including: in response to a cooking instruction, controlling to turn on the heating device; in the flushing phase, starting to alternately execute operations of controlling the opening pressure device and controlling the opening pressure release structure, wherein , The pressure device is suitable for configuring a pressure difference between the first chamber and the second chamber, the pressure difference is suitable for driving the liquid in the second chamber to flow into the first chamber, and the pressure relief structure is configured to make the first chamber The pressure is released, and the liquid in the first chamber is returned to the second chamber.

In this technical solution, the cooking equipment includes a cooking pot and a material holding member. At least a first chamber and a second chamber are formed on the inner and outer sides of the material holding member. The first chamber is used for holding rice grains, and the second chamber is Used to contain liquid, the heating device is suitable for heating the cooking pot, and the cooking instruction is configured to control the cooking device to perform the cooking process. If the cooking process is entered, the heating device is first triggered to start heating, and the second chamber is heated through alternate control Open the pressure device and control the pressure release structure to realize the flushing of the first chamber. By using a liquid higher than normal temperature to flush the rice grains, the conversion of sugar in the rice grains can be reduced to generate more resistant starch, which is beneficial to the improvement. Nutritional properties of cooked rice.

Specifically, controlling the opening of the pressure-releasing structure may specifically be controlling the opening of the control valve on the passage between the first chamber and/or the second chamber and the environment, so that the first chamber and/or the second chamber return to normal pressure , It can also be used to evacuate the first chamber for positive pressure soaking, or to exhaust the first chamber for negative pressure soaking, etc.

Wherein, the pressure release refers to releasing the pressure difference to eliminate the pressure difference between the first chamber and the second chamber, and the liquid in the first chamber can be driven by gravity to return from the first chamber to the second chamber.

The pressure device may include an air pump to control the operation of the pressure device. Specifically, it may include controlling the operation of the air pump. In addition, a gas channel can be set between the air pump and the first chamber, and a control valve can be set on the gas channel, and the operation of the pressure device can also be controlled. Including control to open the control valve.

Compared with a single high-temperature scouring operation, the amount of sugar draining can be increased, thereby improving the controllability of sugar draining, and it is also beneficial to speed up the cooking process of rice.

The method for controlling cooking equipment according to the above technical solution of the present application may also have the following additional technical features:

In the above technical solution, during the flushing phase, the operation of alternately executing the control opening pressure device and the control opening pressure release structure is initiated, which specifically includes: collecting the liquid temperature of the second chamber; if it is detected that the liquid temperature of the second chamber is greater than or When the temperature is equal to the first preset temperature, the operation of alternately executing the control opening pressure device and the control opening pressure release structure is started.

Wherein, the first preset temperature corresponds to the triggering of the flushing phase, and the first preset temperature can be set as the gelatinization temperature, specifically greater than or equal to 60°C and less than 100°C. Preferably, the first preset temperature is greater than Or equal to 70°C and less than 100°C.

In this technical solution, if it is detected that the liquid temperature of the second chamber rises to greater than or equal to the first preset temperature, the pressure device and the pressure relief structure are controlled to alternately open the pressure device and the pressure relief structure to perform flushing of the first chamber to make The rice grains in the first chamber are easy to reach a gelatinized state. Turn on the pressure device to configure the pressure difference, drive the liquid into the first chamber, turn on the pressure relief structure to reduce the pressure difference, and drive the liquid back to the second chamber. The interval time between the operation of opening the pressure device and the operation of opening the pressure release structure drives the liquid to complete a flushing operation of the first chamber. By using higher temperature water to flush the rice grains multiple times, the material can be lowered. The water content is high, and the conversion of sugar is reduced, so that the sugar analysis can be controlled, and more resistant starch can be generated.

Among them, the pressure device can directly communicate with the first chamber to depressurize the first chamber, or the pressure device connected with the second chamber can pressurize the second chamber, by making the first chamber and the second chamber pressurize the pressure. The chamber generates a pressure difference, and the pressure difference drives the liquid into the first chamber.

In the above technical solution, controlling the opening of the pressure device specifically includes: controlling the pressure device to operate continuously; detecting that the operating parameters of the pressure device and/or the state parameters of the first chamber match the preset immersion detection parameters, and controlling the pressure device to enter The immersion working mode, wherein, in the immersion working mode, the pressure device is configured to enter a closed state, or the pressure device is configured to operate at reduced power, or the pressure device is configured to operate intermittently.

In this technical solution, in order to prevent the pressure difference from being too large during the operation of the pressure device, it is necessary to determine the conditions for the pressure device to change the operating state to stop increasing the pressure difference or reduce the rate of increase of the pressure difference. Changing the operating state includes closing The pressure device and the control pressure device are continuously operated at reduced power or the pressure device is controlled to operate intermittently to stop the configuration of the pressure difference, or reduce the growth rate of the pressure difference, so that the pressure device enters the immersion mode.

The operating parameters of the pressure device may include the continuous operation time of the pressure device up to a preset time, and the state parameters of the first chamber may include the air pressure in the first chamber, the liquid level of the first chamber, etc., and the above parameters are detected and preset The immersion detection parameters match, indicating that the pressure device needs to change the operating state. By changing the operating state of the pressure device, the pressure device is configured to the immersion working mode. If it enters the immersion working mode, it will stop during the process of driving the liquid into the first chamber. The rise of the liquid level in the first chamber, or reduce the speed of the rise of the liquid level in the first chamber, to meet the demand for flushing liquid.

In the above technical solution, controlling the opening of the pressure release structure further includes: detecting that the opening time of the pressure release structure is greater than or equal to the first preset time period; and/or detecting the state parameters of the first chamber and the preset fall detection The parameters are matched, and the pressure relief structure is controlled to close.

In this technical solution, by detecting the opening time of the pressure releasing structure, and/or detecting the air pressure in the first chamber, the liquid level of the first chamber and other parameters, it is determined whether the pressure releasing structure has completed the pressure releasing operation, for example, by reasonable setting The first preset duration, if it is detected that the opening duration is greater than or equal to the first preset duration, the pressure relief operation can be considered to be completed, and/or it can be considered that the pressure relief operation is completed when it is detected that the air pressure in the first chamber returns to normal pressure Operation, and/or detecting that the liquid level of the first chamber drops to a lower liquid level, can also be considered to complete the pressure relief operation, combined with the opening and closing control of the pressure device, to ensure the reliability of the flushing operation.

In the above technical solution, it further includes: if it is detected that the liquid temperature of the second chamber is greater than or equal to the first preset temperature, controlling the heating device to stop operating.

In this technical solution, when it is detected that the liquid temperature of the second chamber is greater than or equal to the first preset temperature, the heating device is controlled to stop running to prevent the occurrence of premature rice caused by the excessively high scouring temperature. Boiling heating will affect the taste of the cooked rice.

In the above technical solution, during the flushing phase, the operation of starting to alternately execute the control opening pressure device and the control opening pressure relief structure also includes: if the opening times of the pressure device and/or the pressure relief structure are greater than or equal to the preset number of times, controlling the release After the pressure structure releases the pressure in the first chamber, the pressure device and the pressure release structure are controlled to close; and/or if the duration of the flushing phase is greater than or equal to the second preset time period, after the pressure release structure releases the pressure in the first chamber , Control the closing pressure device and pressure relief structure.

In the above technical solution, the preset number of times is greater than or equal to 10 and less than or equal to 100, preferably, greater than or equal to 15, and less than or equal to 40.

The duration of the flushing phase is greater than or equal to 3 minutes and less than or equal to 18 minutes, preferably, greater than or equal to 4 minutes and less than or equal to 15 minutes.

In this technical solution, if the number of opening times of the pressure device and/or the pressure relief structure is greater than or equal to the preset number, and the duration of the flushing phase is greater than or equal to the second preset duration, the end time of the flushing phase is determined. On the one hand, It can ensure a better scouring effect and the generation effect of resistant starch. On the other hand, it can also control the scouring time reasonably to ensure that the entire cooking process is not too long.

In the above technical solution, before detecting that the liquid temperature of the second chamber is greater than or equal to the first preset temperature, the method further includes: detecting that the liquid temperature of the second chamber is greater than or equal to the second preset temperature, and controlling the opening pressure And configure the pressure device to the immersion working mode until it is detected that the duration of the immersion working mode is greater than or equal to the second preset time period, and the liquid temperature of the second chamber rises to greater than or equal to the first preset temperature, wherein , The second preset temperature is less than the first preset temperature.

In this technical solution, before entering the flushing phase, that is, before the liquid temperature of the second chamber is greater than or equal to the first preset temperature, it can also be detected whether the liquid temperature of the second chamber is greater than or equal to the second preset temperature. The second preset temperature corresponds to the triggering of the soaking stage. If it is detected that the liquid temperature of the second chamber is greater than or equal to the second preset temperature, the pressure device is controlled to turn on, and the pressure device is configured to the soaking working mode, so that The first chamber always maintains a certain amount of liquid, so that the rice grains in the first chamber can be immersed in a liquid environment greater than or equal to the second preset temperature.

Specifically, by controlling the operation of the heating device and the pressure device, the rice grains can be soaked in a liquid higher than normal temperature to absorb water. On the one hand, the rice grains can fully absorb water to improve the uniformity of heating, thereby improving the cooking effect. On the other hand, Before controlling the start of the pressure device, controlling the operation of the heating device to heat the second chamber can increase the amount of sugar draining compared to a single high-temperature flushing operation, thereby improving the controllability of the sugar draining, and also help speed up the cooking process of the rice.

Wherein, the second preset temperature is greater than or equal to 35°C and less than or equal to 60°C, preferably greater than or equal to 40°C, and less than or equal to 55°C, and the rice grains are soaked in an environment greater than or equal to the second preset temperature to make The rice grains absorb water, and heating during soaking also helps to shorten the boiling time, so as to shorten the time-consuming process of the entire cooking process.

In the above technical solution, if it is detected that the liquid temperature of the second chamber is greater than or equal to the second preset temperature, it further includes: controlling the heating device to operate at reduced power or controlling the heating device to operate intermittently.

In this technical solution, if it is detected that the liquid temperature of the second chamber is greater than or equal to the second preset temperature, the heating device can also be controlled to reduce power operation or control the heating device to operate intermittently, and the duration of soaking can be extended to increase The water absorption of rice grains.

In any one of the above technical solutions, it further includes: if the alternate execution of the operation of controlling the opening pressure device and controlling the opening pressure release structure is ended, controlling the heating device to continue to operate.

In this technical solution, after the high-temperature scouring operation ends, the heating device is restarted to enter the cooking phase.

In any of the above technical solutions, controlling to turn on the heating device specifically includes: controlling the heating device to start operation according to the first power, and controlling the operating time of the heating device to be greater than or equal to the third operating time.

In this technical solution, after the flushing is completed, the heating device is controlled to continue to operate according to the first power to enter the boiling cooking stage. When the heating device is controlled to heat the second chamber, the sugar-free water vapor evaporates into the rice grains. In order to realize the preparation of low-sugar rice.

Among them, the heating device is controlled to operate according to the first power to keep the temperature in the cooking pot at least between 70°C and 100°C, so that the water-saturated rice can fully absorb heat and gelatinize. This process is also called high-power boiling During the heating and steaming stage, the first power W>200W/s.

In any of the above technical solutions, it further includes: detecting that the operating time of the heating device according to the first power is greater than or equal to three preset durations, and/or detecting that the liquid level in the second chamber is greater than or equal to the boiling temperature state If the continuous duration of the next time is greater than or equal to the fourth preset duration, the heating device is controlled to switch to continue to operate according to the second power; it is detected that the operating duration of the heating device according to the second power is greater than or equal to the fifth preset duration, and the heating device is controlled to turn off. To end the cooking process.

Wherein, the heating device is controlled to operate according to the second power, so that the liquid in the second chamber can continue to be in a heat-dissipating state, so as to realize the heat preservation of the steamed rice.

When it is detected that the operating time of the heating device according to the first power is greater than or equal to the third preset time, and/or it is detected that the liquid temperature in the second chamber is greater than or equal to the boiling temperature and is continuously greater than or equal to the fourth preset Duration, control the heating power down to the second heating power. This stage is mainly because the aroma of the rice is stronger. In addition, it also ensures that the rice grains that are not completely gelatinized in the washing stage are gelatinized again. The duration is the fifth preset duration (5 minutes to 20 minutes). Minutes is the best), the second power is less than 150W/s.

The purpose of the second aspect of the present application is to provide a control device for cooking equipment, including: a memory, a processor, and a computer program stored in the memory and running on the processor; when the computer program is executed by the processor, the implementation is as described above The steps of the control method of the cooking device of any technical solution. Therefore, it has the technical effect of the cooking control method defined by any one of the above technical solutions, and will not be repeated here.

The purpose of the third aspect of the present application is to provide a cooking device, including: a cooking pot; a material containing piece, the material containing piece is at least partially accommodated in the cooking pot, the material containing piece forms a first cavity, cooking A second chamber is formed between the pot and the material holding member, wherein a liquid channel is formed between the first chamber and the second chamber, and the liquid channel is connected to the first chamber and the second chamber; as in the present application A control device for cooking equipment defined in the second aspect; a pressure device, connected to the control device, the pressure device is configured to configure a pressure difference between the first chamber and the second chamber, the pressure difference being suitable for driving the second chamber The liquid flows into the first chamber; the heating device is connected with the control device, and the heating device is configured to heat the cooking pot.

In this technical solution, in this technical solution, the cooking equipment includes a cooking pot and a material holding member, at least a first cavity and a second cavity are formed on the inner and outer sides of the material holding member, and the first cavity is used for holding Rice grains, the second chamber is used to contain liquid, the heating device is suitable for heating the cooking pot, and the cooking instructions are configured to control the cooking equipment to perform the cooking process. If the cooking process is entered, the heating device is first triggered to start heating, and the second chamber After heating, by alternately controlling the opening pressure device and controlling the pressure release structure, the flushing of the first chamber is realized. By using a liquid higher than normal temperature to flush the rice grains, the conversion of sugar in the rice grains can be reduced to generate more resistance Starch, which helps to improve the nutrition of cooked rice.

In the above technical solution, it further includes: a pressure relief structure, the pressure relief structure having a first gas passage, the first gas passage is connected to at least one of the first chamber and the second chamber, and when the first gas passage is guided Through, the pressure difference between the inside and outside of the first chamber is reduced.

In this technical solution, the pressure relief structure is adapted to reduce the pressure difference between the first chamber and the second chamber. By controlling the opening of the pressure relief structure, the pressure in the first chamber is released. After the pressure is released, the pressure in the first chamber is released. The liquid can be returned to the second cavity to take away the precipitated sugar through the liquid return.

In the above technical solution, it further includes: a chamber state detection component, arranged in the material holding part and/or cooking pot, the chamber state detection component is connected to the control device, and the chamber state detection component is configured to detect the first chamber And/or the state parameter of the second chamber, the state detection component includes a temperature sensor, and a liquid level sensor and/or an air pressure sensor.

In this technical solution, the temperature sensor is used to detect the liquid temperature in the first chamber and/or the second chamber, and the liquid level sensor and/or air pressure sensor is used to detect whether the liquid level in the first chamber rises to meet the requirements for rice grains. Immersion in order to guide the control of the pressure device and the pressure relief structure through the detection of the liquid level sensor and/or the air pressure sensor.

In addition, the liquid level sensor can also detect the initial liquid level of the liquid entering the second chamber to determine a specific control method based on the detection of the initial liquid level, so as to drive the liquid to perform the soaking operation and/or flushing through the pressure device and the pressure relief structure operate.

The purpose of the fourth aspect of the present application is to provide a computer-readable storage medium with a control program of a cooking device stored on the computer-readable storage medium. When the control program of the cooking device is executed by a processor, the cooking device can realize cooking as described above. Steps of equipment control method. Therefore, all the beneficial effects of the control method of the above-mentioned cooking device are provided, which will not be described here.

The additional aspects and advantages of the present application will become apparent in the following description, or be understood through the practice of the present application.

Description of the drawings

The above and/or additional aspects and advantages of the present application will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, in which:

Figures 1 and 2 show a schematic structural diagram of a cooking device according to an embodiment of the present application;

Figure 3 shows a schematic structural diagram of a cooking device according to another embodiment of the present application;

FIG. 4 shows a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application;

Fig. 5 shows a schematic flowchart of a method for controlling a cooking device according to another embodiment of the present application;

Fig. 6 shows a schematic flowchart of a method for controlling a cooking device according to another embodiment of the present application;

FIG. 7 shows a schematic flowchart of a method for controlling a cooking device according to another embodiment of the present application;

FIG. 8 shows a schematic flowchart of a method for controlling a cooking device according to another embodiment of the present application;

Fig. 9 shows a cooking process curve diagram of a cooking device according to an embodiment of the present application;

Figure 10 shows a cooking process curve diagram of a cooking device according to another embodiment of the present application;

Fig. 11 shows a schematic block diagram of a control device of a cooking device according to an embodiment of the present application;

Fig. 12 shows a schematic block diagram of a cooking device according to an embodiment of the present application.

Among them, the corresponding relationship between the reference signs and component names in Figures 1 to 3 is:

10 cooking pot, 20 material holding parts, 202 first chamber, 102 second chamber, 204 liquid channel, 302 air pump, 304 three-way valve, 306 first gas channel, 308 second gas channel, 310 first control Valve, 312 second control valve, 40 cover.

Detailed ways

In order to be able to understand the above objectives, features and advantages of the application more clearly, the application will be further described in detail below with reference to the accompanying drawings and specific implementations. It should be noted that the embodiments of the application and the features in the embodiments can be combined with each other if there is no conflict.

In the following description, many specific details are set forth in order to fully understand this application. However, this application can also be implemented in other ways different from those described here. Therefore, the scope of protection of this application is not subject to the specific implementations disclosed below. Limitations of cases.

Hereinafter, a method for controlling a cooking device, a control device for a cooking device, a cooking device, and a computer-readable storage medium provided by some embodiments of the present application will be described with reference to FIGS. 1 to 12.

As shown in Fig. 1, the cooking equipment according to the embodiment of the present application includes: a cooking pot 10, a material holding member 20, a pressure device and a heating device (not shown in the figure).

The material containing member 20 is at least partially contained in the cooking pot 10, a first cavity 202 is formed in the material containing member 20, and a second cavity 102 is formed between the cooking pot 10 and the material containing member 20, wherein the first A liquid channel 204 is formed between the chamber 202 and the second chamber 102, and the liquid channel 204 is connected to the first chamber 202 and the second chamber 102; the pressure device is configured to be between the first chamber 202 and the second chamber 102. A pressure difference is configured between the second chamber 102, and the pressure difference is suitable for driving the liquid in the second chamber 102 to flow into the first chamber 202, and the heating device is configured to heat the cooking pot 10, as shown in FIG. 2.

The cooking device further includes: a pressure relief structure having a first gas passage 306, the first gas passage 306 is connected to at least one of the first chamber 202 and the second chamber 102, and when the first gas passage 306 The conduction reduces the pressure difference between the inside and the outside of the first chamber 202.

The cooking equipment includes a cooking pot 10 and a material holding member 20. At least a first chamber 202 and a second chamber 102 are formed on the inner and outer sides of the material holding member 20. The first chamber 202 is used for holding rice grains, and the second chamber is 102 is used to contain liquid, the heating device is suitable for heating the cooking pot 10, and the cooking instruction is configured to control the cooking device to perform the cooking process. If the cooking process is entered, the heating device is first triggered to start heating, and after heating the second chamber 102, By alternately controlling the opening pressure device and controlling the pressure release structure, the flushing of the first chamber 202 is realized, and the rice grains are flushed with a liquid higher than normal temperature, which can reduce the conversion of sugar in the rice grains to produce more resistant starch. Thereby it is beneficial to improve the nutrition of cooked rice.

Specifically, the pressure relief structure is adapted to reduce the pressure difference between the first chamber 202 and the second chamber 102. By controlling the opening of the pressure relief structure, the pressure of the first chamber 202 is released. After the pressure is released, the first chamber The liquid in 202 can be returned to the second cavity to carry away the precipitated sugar through the liquid return.

The cooking device further includes a chamber state detection component, which is arranged in the material holding member 20 and/or the cooking pot 10, and the chamber state detection component is configured to detect state parameters of the first chamber 202 and/or the second chamber 102 , The status detection component includes a temperature sensor, as well as a liquid level sensor and/or an air pressure sensor.

Specifically, the temperature sensor is used to detect the liquid temperature in the first chamber 202 and/or the second chamber 102, and the liquid level sensor and/or the air pressure sensor is used to detect whether the liquid level in the first chamber 202 rises to a sufficient level. The soaking of rice grains can guide the control of the pressure device and the pressure relief structure through the detection of the liquid level sensor and/or the air pressure sensor.

In addition, the liquid level sensor can also detect the initial liquid level of the liquid entering the second chamber 102 to determine a specific control method based on the detection of the initial liquid level, so as to drive the liquid to perform the soaking operation and/or through the pressure device and the pressure relief structure. Flushing operation.

The pressure device is connected to the first chamber 202 and is adapted to depressurize the first chamber 202 to configure a pressure difference between the first chamber 202 and the second chamber 102; the pressure relief structure is used to reduce the pressure of the first chamber 202 The chamber 202 is pressurized, or used to make the first chamber 202 communicate with the environment, or used to make the first chamber 202 communicate with the second chamber 102.

The pressure device is connected to the second chamber 102 and is adapted to pressurize the second chamber 102 to configure a pressure difference between the first chamber 202 and the second chamber 102; the pressure relief structure is used to pressurize the second chamber The pressure of the chamber 102 is reduced, or used to make the second chamber 102 communicate with the environment, or used when the first chamber 202 and the second chamber 102 are communicated.

The liquid passage 204 between the first chamber 202 and the second chamber 102 includes a communication passage opened on the side wall of the containing body, and the pressure device is connected to the first chamber 202 and/or the second chamber 102 and is suitable for The first chamber 202 and the second chamber 102 are pressurized to configure a pressure difference between the first chamber 202 and the third chamber; the pressure relief structure is used to pressurize the first chamber 202 and/or the second chamber The second chamber 102 is depressurized, or used to make the first chamber 202 and/or the second chamber 102 communicate with the environment.

The pressure device includes: a second gas passage 308, the first end of the second gas passage 308 is connected to the first chamber 202 or the second chamber 102; a first control member, the first end of the first control member is connected to the second The gas channel 308, the control element is configured to control the opening and closing of the second gas channel 308, and the air pump 302 is connected to the second end of the control element.

As shown in FIG. 1, the first control member includes a three-way valve 304, and the third end of the three-way valve 304 is connected to the first gas passage 306.

As shown in FIG. 3, the first control element includes a first control valve 310, and the pressure relief structure further includes a second control element connected to the first gas passage 306.

Wherein, as shown in FIG. 3, the second control member includes a second control valve 312, or the second control member includes an electromagnet and a ball valve arranged in cooperation. The electromagnet can push the ball valve to open the first gas channel 306. In practical applications, The second control valve 312, the matched electromagnet, and the ball valve can be set by one.

The cooking equipment further includes a cover body 40 that at least covers the cooking pot 10, and the pressure device and the pressure relief structure are arranged on the cover body 40.

As shown in FIG. 4, according to a method for controlling a cooking device according to an embodiment of the present application, the cooking device includes a first chamber, and the control method includes:

S402: In response to the cooking instruction, control to turn on the heating device.

S404. In the flushing phase, start to alternately execute the operations of controlling the opening pressure device and controlling the opening pressure release structure, wherein the pressure device is suitable for configuring a pressure difference between the first chamber and the second chamber, and the pressure difference is suitable for driving the second chamber. The liquid in the second chamber flows into the first chamber, and the pressure relief structure is configured to relieve pressure in the first chamber.

In this embodiment, the cooking device includes a cooking pot and a material holding member. At least a first chamber and a second chamber are formed on the inner and outer sides of the material holding member. The first chamber is used for holding rice grains, and the second chamber is Used to contain liquid, the heating device is suitable for heating the cooking pot, and the cooking instruction is configured to control the cooking device to perform the cooking process. If the cooking process is entered, the heating device is first triggered to start heating, and the second chamber is heated through alternate control Open the pressure device and control the pressure release structure to realize the flushing of the first chamber. By using a liquid higher than normal temperature to flush the rice grains, the conversion of sugar in the rice grains can be reduced to generate more resistant starch, which is beneficial to the improvement. Nutritional properties of cooked rice. Specifically, controlling the opening of the pressure-releasing structure may specifically be controlling the opening of the control valve on the passage between the first chamber and/or the second chamber and the environment, so that the first chamber and/or the second chamber return to normal pressure , It can also be used to evacuate the first chamber for positive pressure soaking, or to exhaust the first chamber for negative pressure soaking, etc.

Wherein, the pressure release refers to releasing the pressure difference to eliminate the pressure difference between the first chamber and the second chamber. The liquid in the first chamber can be driven by gravity to return from the first chamber to the second chamber.

As shown in FIG. 5, a method for controlling a cooking device according to another embodiment of the present application includes:

S502: Control the heating device to heat the second chamber, and collect the liquid temperature of the second chamber.

S504: If it is detected that the liquid temperature of the second chamber is greater than or equal to the first preset temperature, start to alternately execute operations of controlling the opening pressure device and controlling the opening pressure release structure.

In this embodiment, if it is detected that the liquid temperature of the second chamber rises to greater than or equal to the first preset temperature, the pressure device and the pressure relief structure are controlled to alternately open the pressure device and the pressure relief structure to perform flushing of the first chamber to make The rice grains in the first chamber are easy to reach a gelatinized state. Turn on the pressure device to configure the pressure difference, drive the liquid into the first chamber, turn on the pressure relief structure to reduce the pressure difference, and drive the liquid back to the second chamber. The interval time between the operation of opening the pressure device and the operation of opening the pressure release structure drives the liquid to complete a flushing operation of the first chamber. By using higher temperature water to flush the rice grains multiple times, the material can be lowered. The water content is high, and the conversion of sugar is reduced, so that the sugar analysis can be controlled, and more resistant starch can be generated.

In the above embodiment, the device for controlling the opening pressure further includes: the device for controlling the opening pressure, which specifically includes: controlling the continuous operation of the pressure device; detecting the operating parameters of the pressure device and/or the state parameters of the first chamber and the preset immersion The detection parameters are matched, and the pressure device is controlled to enter the immersion working mode, where, in the immersion working mode, the pressure device is configured to enter a closed state, or the pressure device is configured to operate at reduced power, or the pressure device is configured to operate intermittently.

In this embodiment, in order to prevent the pressure difference from being too large during the operation of the pressure device, it is necessary to determine the conditions for the pressure device to change the operating state to stop increasing the pressure difference or reduce the rate of increase of the pressure difference. Changing the operating state includes closing The pressure device and the control pressure device are continuously operated at reduced power or the pressure device is controlled to operate intermittently to stop the configuration of the pressure difference, or reduce the growth rate of the pressure difference, so that the pressure device enters the immersion mode.

In the above embodiment, controlling the opening of the pressure release structure further includes: detecting that the opening time of the pressure release structure is greater than or equal to the first preset time period; and/or detecting the state parameters of the first chamber and the preset fall detection The parameters are matched, and the pressure relief structure is controlled to close.

In this embodiment, by detecting the opening time of the pressure releasing structure, and/or detecting the air pressure in the first chamber, the liquid level of the first chamber and other parameters, it is determined whether the pressure releasing structure has completed the pressure releasing operation, for example, by reasonable setting The first preset duration, if it is detected that the opening duration is greater than or equal to the first preset duration, the pressure relief operation can be considered to be completed, and/or it can be considered that the pressure relief operation is completed when it is detected that the air pressure in the first chamber returns to normal pressure Operation, and/or detecting that the liquid level of the first chamber drops to a lower liquid level, can also be considered to complete the pressure relief operation, combined with the opening and closing control of the pressure device, to ensure the reliability of the flushing operation.

As shown in Fig. 6, a method for controlling a cooking device according to another embodiment of the present application includes:

S602: In response to the cooking instruction, control to turn on the heating device.

S604: If it is detected that the liquid temperature of the second chamber is greater than or equal to the first preset temperature T1, control the heating device to stop operating.

S606: In the flushing phase, start to alternately execute operations of controlling the opening pressure device and controlling the opening pressure release structure.

The pressure change process of the first chamber is shown in FIG. 9.

In this embodiment, if it is detected that the liquid temperature in the second chamber rises to greater than or equal to the first preset temperature, the pressure device and the pressure relief structure are controlled to alternately open the pressure device and the pressure relief structure to perform flushing of the first chamber to make The rice grains in the first chamber are easy to reach a gelatinized state. Turn on the pressure device to configure the pressure difference, drive the liquid into the first chamber, turn on the pressure relief structure to reduce the pressure difference, and drive the liquid back to the second chamber. The interval time between the operation of opening the pressure device and the operation of opening the pressure release structure drives the liquid to complete a flushing operation of the first chamber. By using higher temperature water to flush the rice grains multiple times, the material can be lowered. The water content is high, and the conversion of sugar is reduced, so that the sugar analysis can be controlled.

As shown in FIG. 6, the method for controlling a cooking device according to another embodiment of the present application further includes:

S608: If the number of opening times of the pressure device and/or the pressure release structure is greater than or equal to the preset number of times, after the pressure release structure is controlled to release the pressure of the first chamber, the pressure device and the pressure release structure are controlled to close, and/or if the pressure release structure is flushed. The duration is greater than or equal to the second preset duration, and after the pressure relief structure is controlled to relieve the pressure of the first chamber, the pressure device and the pressure relief structure are controlled to close.

In the foregoing embodiment, the preset number of times is greater than or equal to 10 and less than or equal to 100, preferably, greater than or equal to 15, and less than or equal to 40.

In this embodiment, if the number of opening times of the pressure device and/or the pressure relief structure is greater than or equal to the preset number, and the duration of the flushing phase is greater than or equal to the second preset duration, the end time of the flushing phase is determined. On the one hand, It can ensure a better scouring effect and the generation effect of resistant starch. On the other hand, it can also control the scouring time reasonably to ensure that the entire cooking process is not too long.

As shown in Fig. 7, a method for controlling a cooking device according to another embodiment of the present application includes:

S702: In response to the cooking instruction, control to turn on the heating device.

S704: It is detected that the liquid temperature of the second chamber is greater than or equal to the second preset temperature T2, and the pressure device is controlled to turn on, and the pressure device is configured to the immersion working mode.

S706: It is detected that the duration of the immersion working mode is greater than or equal to the second preset duration, and the liquid temperature of the second chamber rises to greater than or equal to the first preset temperature T1, and the heating device is controlled to stop operating.

S708: During the flushing phase, start to alternately execute the operations of controlling the opening pressure device and controlling the opening pressure release structure.

S710: If the number of opening times of the pressure device and/or the pressure release structure is greater than or equal to the preset number, after the pressure release structure is controlled to release the pressure of the first chamber, the pressure device and the pressure release structure are controlled to close, and/or if the pressure release structure is flushed. The duration is greater than or equal to the second preset duration, and after the pressure relief structure is controlled to relieve the pressure of the first chamber, the pressure device and the pressure relief structure are controlled to close.

The pressure change process of the first chamber is shown in FIG. 10.

Wherein, the second preset temperature is less than the first preset temperature.

In this embodiment, before entering the flushing phase, that is, before the liquid temperature of the second chamber is greater than or equal to the first preset temperature, it can also be detected whether the liquid temperature of the second chamber is greater than or equal to the second preset temperature. The second preset temperature corresponds to the triggering of the soaking stage. If it is detected that the liquid temperature of the second chamber is greater than or equal to the second preset temperature, the pressure device is controlled to turn on, and the pressure device is configured to the soaking working mode, so that The first chamber always maintains a certain amount of liquid, so that the rice grains in the first chamber can be immersed in a liquid environment greater than or equal to the second preset temperature.

In the above embodiment, if it is detected that the liquid temperature of the second chamber is greater than or equal to the second preset temperature, the method further includes: controlling the heating device to operate at reduced power or controlling the heating device to operate intermittently.

In this embodiment, if it is detected that the liquid temperature of the second chamber is greater than or equal to the second preset temperature, the heating device can also be controlled to run at reduced power or control the heating device to run intermittently, and the duration of soaking can be extended to increase The water absorption of rice grains.

As shown in Figure 8, after S608 and after S710, the following steps are further included:

S802: If the operations of controlling the opening of the pressure device and controlling the opening of the pressure release structure are finished alternately, and the pressure device and the pressure release structure are configured in a closed state, during the boiling cooking stage, the heating device is controlled to operate according to the first power.

S804: It is detected that the operating duration of the heating device according to the first power is greater than or equal to the third preset duration, and/or it is detected that the duration of the liquid temperature in the second chamber in a state greater than or equal to the boiling temperature is greater than or equal to the fourth Preset the duration to confirm the end of the boiling cooking phase.

S806: During the simmering cooking stage, control the heating device to continue to operate according to the second power.

S808: It is detected that the operating duration of the heating device according to the second power is greater than or equal to the fifth preset duration, and the heating device is controlled to turn off to end the cooking process.

In this embodiment, after the flushing is completed, the heating device is controlled to continue to operate according to the first power to enter the boiling cooking stage, and the heating device is controlled to operate according to the first operation to heat the second chamber. During the heating process, the sugar-free water vapor evaporates into the rice grains, thereby realizing the preparation of low-sugar rice.

When it is detected that the operating time of the control heating device according to the first power is greater than or equal to the third preset time, and/or the liquid temperature in the second chamber is detected to be greater than or equal to the boiling temperature and continues to be greater than or equal to the fourth preset time , Control the heating power down to the second heating power, this stage is mainly because the fragrance of the rice is stronger, and also to ensure that the rice grains that are not completely gelatinized in the washing stage are gelatinized again. The duration is the fifth preset time (5 minutes to 20 minutes). Is the best), the second power is less than 150W/s.

As shown in FIG. 11, according to an embodiment of the cooking device control device 110 of the present application, the cooking device control device 110 includes: a memory 1102, a processor 1104, and a memory 1102 that is stored on the memory 1102 and can run on the processor 1104 Computer program.

Wherein, when the computer program is executed by the processor 1104, the steps of the cooking device control method as in any one of the above technical solutions can be realized. Therefore, it has all the beneficial effects of the control method of the above-mentioned cooking device, which will not be described here.

As shown in FIG. 12, a cooking device according to an embodiment of the present application includes: a control device 110 of the cooking device defined in the above embodiment, a pressure device 120 connected to the control device, and the pressure device 120 is configured to be in the first chamber A pressure difference is configured between the second chamber and the second chamber, and the pressure difference is suitable for driving the liquid in the second chamber to flow into the first chamber. The heating device 130 is connected to the control device 110, and the heating device is configured to heat the cooking pot.

The cooking device further includes: a pressure relief structure 140, the pressure relief structure 140 has a first gas passage, the first gas passage is connected to at least one of the first chamber and the second chamber, and when the first gas passage is conducted, The pressure difference between the inside and outside of the first chamber is reduced.

The cooking device further includes: a chamber state detection component 150, which is arranged in the material holder and/or the cooking pot, the chamber state detection component 150 is connected to the control device 110, and the chamber state detection component 150 is configured to detect the first chamber And/or the state parameters of the second chamber, the state detection component 150 includes a temperature sensor 1502, and a liquid level sensor 1504 and/or an air pressure sensor 1506.

According to the computer-readable storage medium of the embodiment of the present application, the control program of the cooking appliance is stored on the computer-readable storage medium. When the control program of the cooking appliance is executed by the processor, the control program of the cooking appliance as in any one of the above-mentioned embodiments of the present application is realized. Steps of the control method.

The computer-readable storage medium proposed in the present application stores a control program of a cooking appliance, and when the control program of the cooking appliance is executed by a processor, it can realize the steps of the control method of the cooking appliance in any of the above-mentioned embodiments of the present application. Therefore, it has all the beneficial effects of the control method of the above-mentioned cooking appliance, which will not be described here.

In the description of this application, the term "plurality" refers to two or more than two, unless otherwise clearly defined, the orientation or positional relationship indicated by the terms "upper", "lower", etc. are based on the drawings shown The orientation or positional relationship is only for the convenience of describing the application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be construed as a limitation of the application; The terms "connected", "installed", "fixed", etc. should all be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or through an intermediate connection. The medium is indirectly connected. For those of ordinary skill in the art, the specific meanings of the above-mentioned terms in this application can be understood according to specific circumstances.

In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiments or examples are included in this application In at least one embodiment or example. In this specification, the schematic representations of the above-mentioned terms do not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics can be combined in any one or more embodiments or examples in a suitable manner.

The above are only preferred embodiments of the application, and are not used to limit the application. For those skilled in the art, the application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of this application shall be included in the protection scope of this application.

Claims

A method for controlling cooking equipment, wherein it is used for cooking equipment having a first chamber, a second chamber, a heating device, a pressure device, and a pressure relief structure. The second chamber and the first chamber are different from each other. The method for controlling the cooking device includes:

In response to the cooking instruction, controlling to turn on the heating device;

During the flushing phase, start to alternately execute the operations of controlling the opening of the pressure device and controlling the opening of the pressure relief structure,

Wherein, the pressure device is suitable for configuring a pressure difference between the first chamber and the second chamber, and the pressure difference is suitable for driving the liquid in the second chamber to flow into the first chamber The pressure release structure is configured to release the pressure of the first chamber and return the liquid in the first chamber to the second chamber.
The method for controlling cooking equipment according to claim 1, wherein, in the flushing phase, starting to alternately execute the operations of controlling the opening of the pressure device and controlling the opening of the pressure relief structure specifically includes:

Collecting the liquid temperature of the second chamber;

If it is detected that the liquid temperature of the second chamber is greater than or equal to the first preset temperature, the operation of controlling the opening of the pressure device and controlling the opening of the pressure relief structure is activated alternately.
The method for controlling cooking equipment according to claim 2, wherein said controlling to turn on said pressure device specifically comprises:

Controlling the continuous operation of the pressure device;

It is detected that the operating parameters of the pressure device and/or the state parameters of the first chamber match the preset immersion detection parameters, and the pressure device is controlled to enter the immersion working mode,

Wherein, in the soaking working mode, the pressure device is configured to enter a closed state, or the pressure device is configured to operate at reduced power, or the pressure device is configured to operate intermittently.
The method for controlling cooking equipment according to claim 2, wherein controlling to turn on the pressure relief structure further comprises:

It is detected that the opening duration of the pressure relief structure is greater than or equal to the first preset duration; and/or

It is detected that the state parameter of the first chamber matches the preset fall detection parameter, and the pressure relief structure is controlled to close.
The method for controlling cooking equipment according to claim 2, further comprising:

If it is detected that the liquid temperature of the second chamber is greater than or equal to the first preset temperature, the heating device is controlled to stop operating.
The control method of a cooking device according to claim 1, wherein the initiating alternate execution of the operations of controlling the opening of the pressure device and controlling the opening of the pressure relief structure during the flushing phase further comprises:

If the number of opening times of the pressure device and/or the pressure release structure is greater than or equal to the preset number, after the pressure release structure is controlled to release the pressure of the first chamber, the pressure device and the pressure release structure are controlled to be closed. Pressure structure; and/or

If the duration of the flushing phase is greater than or equal to the second preset duration, after the pressure relief structure is controlled to relieve the pressure of the first chamber, the pressure device and the pressure relief structure are controlled to close.
The method of controlling a cooking device according to claim 6, wherein:

The preset number of times is greater than or equal to 10 and less than or equal to 100;

The duration of the flushing phase is greater than or equal to 3 minutes and less than or equal to 18 minutes.
The method for controlling a cooking device according to claim 3, wherein before detecting that the liquid temperature of the second chamber is greater than or equal to the first preset temperature, the method further comprises:

It is detected that the liquid temperature of the second chamber is greater than or equal to the second preset temperature, the pressure device is controlled to turn on, and the pressure device is configured to the immersion working mode until the detection of the immersion working mode The duration is greater than or equal to the second preset duration, and the liquid temperature of the second chamber rises to greater than or equal to the first preset temperature,

Wherein, the second preset temperature is less than the first preset temperature.
8. The method for controlling cooking equipment according to claim 8, wherein if it is detected that the liquid temperature of the second chamber is greater than or equal to the second preset temperature, the method further comprises:

Control the heating device to run at reduced power or control the heating device to run intermittently.
The method for controlling a cooking device according to any one of claims 1 to 9, which is used in a cooking device that further has a heating device, wherein it further comprises:

If the alternate execution of the operations of controlling the opening of the pressure device and controlling the opening of the pressure relief structure is ended, the heating device is controlled to continue to operate.
The method for controlling cooking equipment according to claim 10, wherein said controlling to turn on said heating device specifically includes:

The heating device is controlled to start operation according to the first power, and the operation time of the heating device is controlled to be greater than or equal to a third preset time duration.
The method for controlling cooking equipment according to claim 11, further comprising:

It is detected that the operating duration of the heating device according to the first power is greater than or equal to the third preset duration, and/or it is detected that the liquid level in the second chamber is greater than or equal to the boiling temperature. When the duration is greater than or equal to the fourth preset duration, controlling the heating device to switch to continue operating according to the second power;

Detecting that the operating duration of the heating device according to the second power is greater than or equal to the fifth preset duration, controlling to turn off the heating device to end the cooking process,

Wherein, the first power is greater than the second power.
A control device for cooking equipment, which includes:

A memory, a processor, and a computer program that is stored on the memory and can run on the processor;

When the computer program is executed by the processor, the steps of the cooking device control method according to any one of claims 1 to 12 are realized.
A cooking device, which includes:

Cooking pot

A material containing piece, the material containing piece is at least partially contained in the cooking pot, a first cavity is formed in the material containing piece, and a first cavity is formed between the cooking pot and the material containing piece A second chamber, wherein a liquid channel is formed between the first chamber and the second chamber, and the liquid channel is connected to the first chamber and the second chamber;

The control device for cooking equipment according to claim 13;

A pressure device connected to the control device, the pressure device being configured to configure a pressure difference between the first chamber and the second chamber, the pressure difference being suitable for driving the second chamber The liquid in the room flows into the first chamber;

A heating device connected to the control device, and the heating device is configured to heat the cooking pot;

A pressure relief structure, the pressure relief structure having a first gas passage, the first gas passage is connected to at least one of the first chamber and the second chamber, and when the first gas passage Conduction reduces the pressure difference between the inside and outside of the first chamber.
The cooking device according to claim 14, further comprising:

The chamber state detection component is arranged in the material holding part and/or the cooking pot, the chamber state detection component is connected to the control device, and the chamber state detection component is configured to detect the first For state parameters of a chamber and/or the second chamber, the state detection component includes a temperature sensor, and a liquid level sensor and/or an air pressure sensor.
A computer-readable storage medium, wherein a control program of a cooking device is stored on the computer-readable storage medium, and when the control program of the cooking device is executed by a processor, the implementation is as defined in any one of claims 1 to 12 The steps of the control method of the cooking equipment.