WO2022068168A1

WO2022068168A1 - Cooking appliance and control method for cooking appliance

Info

Publication number: WO2022068168A1
Application number: PCT/CN2021/085649
Authority: WO
Inventors: 郑博文; 罗飞龙; 黄韦铭; 刘化勇; 羊小亮; 吴良柳; 瞿月红
Original assignee: 佛山市顺德区美的电热电器制造有限公司
Priority date: 2020-09-30
Filing date: 2021-04-06
Publication date: 2022-04-07
Also published as: JP7515712B2; JP2023543507A

Abstract

A cooking appliance (100) and a control method for a cooking appliance (100). The cooking appliance (100) comprises a cooking body (10), the cooking body (10) comprising a cooking container (13) and a heating apparatus (14), and the heating apparatus (14) being used to heat food in the cooking container (13); and a cooling apparatus, the cooling apparatus being used to convey a cold medium into the cooking container (13) so as to cool at least part of a gelatinized food in the cooking container (13).

Description

Cooking appliance and control method of cooking appliance

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is based on the Chinese patent applications with application numbers 202011063662.5 and 202022231057.6, and the filing date is September 30, 2020, and claims the priority of the Chinese patent application. The entire content of the Chinese patent application is incorporated herein by reference.

technical field

The present application relates to the field of household electrical appliances, and in particular, to a cooking appliance and a control method for the cooking appliance.

Background technique

Now consumers pay more and more attention to healthy diet, especially diabetics and pregnant women with high blood sugar, they cannot eat foods with high sugar content, and rice is one of our staple foods, and rice with low sugar content is more and more favored by this group of people .

SUMMARY OF THE INVENTION

The present application aims to solve at least one of the technical problems existing in the prior art. Therefore, an object of the present application is to provide a cooking appliance, which can better achieve the purpose of lowering blood sugar.

The present application also provides a control method for a cooking appliance.

A cooking appliance according to an embodiment of the first aspect of the present application includes: a cooking main body, the cooking main body includes a cooking container and a heating device, the heating device is used for heating the ingredients in the cooking container; a cooling device, the The cooling device is used for delivering a cold medium into the cooking container, so as to cool down the at least partially gelatinized food material in the cooking container.

According to the cooking appliance of the embodiment of the present application, by setting the cooling device, during the cooking process of the cooking appliance (for example, the heating stage, the boiling stage or the cooking stage), the food material in the cooking container can be cooled down, so as to at least partially gelatinize the ingredients. The temperature of the food is lowered, that is, the production of resistant starch is promoted, and the hypoglycemic effect is achieved.

According to some embodiments of the present application, the cooling device is configured to deliver a cold medium into the cooking container to reduce the temperature of the food in the cooking container to below 60°C.

According to some embodiments of the present application, the cooling device includes: a conveying part, the conveying part is provided on the cooking main body and communicated with the inner cavity of the cooking container, and is used for conveying the cooling medium into the cooking container .

In some embodiments, the cold medium is cold air, and the conveying component includes an air pump or a fan.

In some embodiments, the cooling medium is cooling liquid, and the conveying member includes a liquid pump.

According to some embodiments of the present application, the cooling device further comprises: a cold medium generator, which is communicated with the inner cavity of the cooking container and is used for generating the cold medium.

In some embodiments, the cold medium generator includes: a liquid storage container, the liquid storage container defines a liquid storage cavity; a refrigeration component, the refrigeration component is used for refrigerating the liquid in the liquid storage cavity .

In some examples, the refrigeration component forms a semiconductor refrigeration sheet, and the refrigeration part of the semiconductor refrigeration sheet is in contact with the wall of the liquid storage container.

In some examples, a heat dissipation device is further included, and the heat dissipation device is used to dissipate heat from the heat generating part of the semiconductor refrigeration sheet.

In some specific examples, the heat dissipation device includes a heat dissipation fan.

In some specific examples, the heat dissipation device includes: a heat exchanger, the heat exchanger is disposed near the heat generating part of the semiconductor refrigeration sheet or is in contact with the heat generating part, so as to perform heat exchange with the heat generating part; a cooler, which is connected with the heat exchanger to form a heat dissipation circuit for circulating a cooling medium.

In a further example, the heat exchanger has a heat dissipation channel, the cooler has a cooling channel, and the liquid-cooled heat dissipation device further includes: a first tube body and a second tube body, and the first tube body communicates with the the outlet of the cooling channel and the inlet of the cooling channel, the second pipe body communicates with the outlet of the cooling channel and the inlet of the cooling channel; a driving part, the driving part is arranged on the first tube body or the inlet of the cooling channel; The second pipe body is used to drive a cooling medium to circulate and flow between the heat dissipation channel and the cooling channel, wherein the cooling medium is suitable for heat exchange with the heat generating part in the heat dissipation channel, and passes through the heat dissipation channel. The heat-exchanged cooling medium is adapted to cool down in the cooling channel.

According to some embodiments of the present application, the cooking utensil further includes: a receiving part, the receiving part is provided in the cooking container, the receiving part has a receiving space, and the receiving part is connected to the cooking container An overflow gap is defined therebetween, and a through hole is provided on the receiving portion, and the through hole communicates with the receiving space and the overflow gap.

In some embodiments, the cooking utensil further comprises: a medium replacement part, the medium replacement part is provided in the cooking container and connected with the lower part of the receiving part, the lower end of the medium replacement part is open to allow the liquid to pass through The lower end of the medium replacement part has an open opening for entering and exiting.

In some examples, the receiving portion is provided on the upper portion of the cooking container so that the receiving portion is fixed in the cooking container.

In some examples, the medium replacement part is supported on the inner wall surface of the cooking container and supports the receiving part.

A method for controlling a cooking appliance according to an embodiment of the second aspect of the present application includes the following steps: after receiving a cooking instruction, controlling the cooking appliance to heat to at least partially gelatinize the ingredients; The cold medium is transported inside to cool the food.

According to the control method of the cooking utensil according to the embodiment of the present application, in the process of cooking the ingredients, firstly heating the ingredients to make them at least partially gelatinized, and then using a cooling device to cool the ingredients, so as to make the at least partially gelatinized ingredients Cooling, that is, to promote the production of resistant starch, to achieve hypoglycemic effect.

In some embodiments, after the cooking utensil is heated until the surface of the food is gelatinized to form a gelatinized layer, the cooling device is controlled to deliver a cold medium into the cooking container, so that the gelatinized layer is cooled to form resistance Starch crystal layer.

In some examples, after the cooling device is controlled to deliver the cooling medium into the cooking container, the cooking appliance is controlled to continue heating to warm up the food.

In other examples, the cooling medium is cooling liquid, and after the cooling device is controlled to deliver the cooling liquid into the cooking container and the food is soaked for a preset time, the cooking appliance is controlled to discharge the liquid.

In still other examples, the controlling the cooking appliance to heat to at least partially gelatinize the food material further includes adding a predetermined amount of liquid to the cooking vessel.

In some examples, the controlling the cooking appliance to heat to at least partially gelatinize the ingredients includes: controlling the cooking appliance to dry-fire the ingredients in the cooking container to gelatinize the surface of the ingredients to form gelatinization layer.

In still other examples, after the cooling device is controlled to deliver the cold medium into the cooking container, the cooking appliance is controlled to continue heating, so as to cause boiling in the cooking container and flush the ingredients.

In other examples, after rinsing the food material, the separation of the food material and the liquid is controlled to remove sugars from the surface of the food material.

In other embodiments, after the cooking appliance is heated until the ingredients are completely gelatinized, the cooling device is controlled to deliver a cold medium into the cooking container to cool the ingredients and generate resistant starch.

In some examples, the controlling the cooling device to deliver cold medium into the cooking container includes: controlling the cooling device to deliver cold air into the cooking container.

In other examples, the controlling the cooling device to deliver the cooling medium into the cooking container includes: controlling the cooling device to deliver cooling liquid into the cooking container; controlling the cooking utensil to cool the cooking container The liquid inside is drained.

In some specific examples, the cooking vessel has a drain hole, the cooking appliance includes a drain member communicating with the drain hole, and the controlling the cooking appliance to drain the liquid in the cooking vessel includes: : Control the opening of the liquid drain component to drain the liquid in the cooking container from the liquid drain hole.

In some other specific examples, a receiving part is provided in the cooking container, the holding part has a holding space, and a flow-through gap is defined between the holding part and the cooking container, and the holding part is There is a through hole on the part, and the through hole communicates with the storage space and the overflow gap. Moving or controlling the heating of the cooking utensil in the cooking container to discharge the liquid in the receiving part.

In still other examples, before the cooking appliance is heated until the ingredients are completely gelatinized, the method includes: controlling the cooking appliance to heat to cause boiling in the cooking container and rinsing the ingredients; controlling the separation of the ingredients and the liquid to drain Remove sugar from the surface of the food.

In still other examples, the cooking utensil includes a draining part, the draining part is in communication with the inner cavity of the cooking container, and the controlling the separation of the food material and the liquid includes controlling the draining part to be opened so as to turn on the draining part. The liquid in the cooking vessel drains.

In some other examples, the cooking utensil includes: a receiving part, the receiving part is arranged in the cooking container, the receiving part has a receiving space, and the holding part and the cooking container are connected to each other. A flow gap is defined between them, a through hole is provided on the holding part, and the through hole communicates with the holding space and the flow gap, and the control of the separation of food and liquid includes controlling the holding part The heating of the cooking utensil is moved or controlled relative to the cooking vessel to drain the liquid in the container.

In still other examples, after the controlling the cooling device to deliver the cold medium into the cooking container, the method includes: controlling the cooking appliance to continue heating to raise the temperature of the ingredients to a preset temperature.

Additional aspects and advantages of the present application will be set forth, in part, from the following description, and in part will become apparent from the following description, or may be learned by practice of the present application.

Description of drawings

The above and/or additional aspects and advantages of the present application will become apparent and readily understood from the following description of embodiments in conjunction with the accompanying drawings, wherein:

1 is a schematic structural diagram of a cooking utensil according to an embodiment of the present application;

2 is a structural cross-sectional view of a cooking appliance according to an embodiment of the present application;

3 is an enlarged view of a partial structure of the cooking appliance shown in FIG. 2;

4 is another structural cross-sectional view of the cooking appliance according to the embodiment of the present application;

5 is an assembly diagram of a cooking vessel and a cooking accessory of a cooking appliance according to an embodiment of the present application;

6 is a schematic structural diagram of a cooling device for a cooking appliance according to an embodiment of the present application;

7 is a perspective view of a cooling medium generator of a cooking appliance according to an embodiment of the present application;

8 is a structural cross-sectional view of a cooling medium generator of a cooking appliance according to an embodiment of the present application;

9 is another structural cross-sectional view of a cooling medium generator of a cooking appliance according to an embodiment of the present application;

10 is a structural cross-sectional view of a cooking appliance according to another embodiment of the present application;

11 is a flowchart of a control method of a cooking appliance according to an embodiment of the present application;

12 is a flowchart of a control method of a cooking appliance according to an example of the present application;

13 is a flowchart of a control method of a cooking appliance according to another example of the present application;

14 is a flowchart of a control method of a cooking appliance according to yet another example of the present application;

15 is a flowchart of a control method of a cooking appliance according to another example of the present application;

16 is a flowchart of a control method of a cooking appliance according to another example of the present application;

17 is a flowchart of a control method of a cooking appliance according to another embodiment of the present application;

Fig. 18 is a flowchart of a control method of a cooking appliance according to an example of the present application;

19 is a flowchart of a control method of a cooking appliance according to another example of the present application;

Fig. 20 is a flowchart of a control method of a cooking appliance according to yet another example of the present application;

Fig. 21 is a flowchart of a control method of a cooking appliance according to yet another example of the present application;

22 is a flowchart of a control method of a cooking appliance according to another example of the present application;

FIG. 23 is a cooking graph of the control method of the cooking appliance shown in FIG. 22 .

Reference number:

cooking utensils 100,

The cooking main body 10, the main body 11, the installation cavity 111, the cover body 12, the cooking container 13, the heating device 14, the holding part 15, the through hole 151, the overflow gap 152, the medium replacement part 16,

Conveying part 21, cold medium generator 22, liquid storage container 221, container body 2211, wrapping part 2212, outer shell 22121, heat insulation part 22122, accommodating shell 2213, fixed flange 22131, container cover 2214, sealing layer 22141, Thermal layer 22142, sealing boss 22143, semiconductor cooling sheet 222, cooling part 2221, heating part 2222, heat sink 23, heat exchanger 231, cooler 232, driving part 233, radiator 234, cooling fan 235, spray device 30, the spray element 31, the connecting pipe assembly 32, the liquid pump 33.

Detailed ways

The following describes in detail the embodiments of the present application, examples of which are illustrated in the accompanying drawings, wherein the same or similar reference numerals refer to the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present application, but should not be construed as a limitation on the present application.

The cooking appliance 100 according to the embodiment of the present application will be described below with reference to FIGS. 1 to 23 . The cooking appliance 100 here can be an electric rice cooker, an electric pressure cooker, an electric stew pot, or the like.

As shown in FIGS. 1-4 , a cooking appliance 100 according to an embodiment of the present application includes a cooking body 10 and a cooling device, the cooking body 10 includes a cooking container 13 and a heating device 14 , and the cooking container 13 defines a cooking cavity for accommodating ingredients The heating device 14 is used to heat the ingredients in the cooking container 13 , and the cooling device is used to deliver a cooling medium into the cooking container 13 to cool down the at least partially gelatinized ingredients in the cooking container 13 .

The following description will be given by taking the food material as cereals as an example. Since the starch of the rice food material after gelatinization is at a lower temperature, the hydrogen bonds of the starch molecules destroyed by the gelatinization will be recombined, and the molecules will become an ordered structure again. This reaction is the retrogradation of the rice. After retrogradation The resulting starch becomes resistant starch. Therefore, in this embodiment, when the cooking utensil 100 is in operation, the heating device 14 heats the cooking container 13 to gelatinize the grains, and the gelatinized rice grains are cooled by the cooling device, so that the rice grains can be regenerated. , thereby producing resistant starch and increasing the content of resistant starch in rice.

It should be noted that the higher the degree of gelatinization of the cereal ingredients in the early stage of the cooking process, that is, the more sufficient the gelatinization is, and the more fully the structure of the starch in the cereal ingredients is disintegrated, which is more conducive to the starch structure in the subsequent cooling process. recombination, thereby promoting the formation of resistant starch. And the morphology of the resistant starch obtained by cooling and retrogradation is relatively stable, even if it is reheated again, it can still exist stably, thus ensuring the amount of resistant starch in the rice grains.

According to the cooking utensil 100 of the embodiment of the present application, by setting the cooling device, during the cooking process of the cooking utensil 100 (for example, the heating stage, the boiling stage, or the rice-simmering stage), the food in the cooking container 13 can be cooled, so that at least Partially gelatinized ingredients are retrograded, that is, to promote the production of resistant starch and achieve a hypoglycemic effect.

According to some embodiments of the present application, the cooling device is used to deliver a cold medium into the cooking container 13, so as to reduce the temperature of the ingredients in the cooking container 13 to below 60°C. Specifically, the temperature of the ingredients in the cooking container 13 can be lowered to below 30° C. by means of a cooling device, which is more conducive to the production of resistant starch.

As shown in FIGS. 1 and 2 , the cooking main body 10 includes a main body 11 and a cover body 12 . The cooking container 13 is provided on the main body 11 , and the cover body 12 is provided on the main body 11 for closing the top opening of the cooking container 13 . The cooling device can be provided with The main body 11 may also be provided on the cover body 12 .

According to some embodiments of the present application, the cooling device includes a conveying member 21 . The conveying member 21 is provided on the cooking body 10 . The conveying member 21 communicates with the inner cavity of the cooking container 13 and is used for conveying the cooling medium into the cooking container 13 . By arranging the conveying part 21, it is possible to provide power for the conveying of the cold medium, so that the purpose of conveying the cold medium in different cooking stages can be achieved through the conveying part 21 to meet different cooking needs.

Wherein, the cold medium here may be an existing cold medium outside, and the existing existing cold medium existing outside is introduced into the cooking container 13 by using the conveying member 21 to perform cooling treatment on the food. Of course, the cold medium here can also be a cold medium prepared through the internal structure of the cooking appliance 100 .

In some embodiments, the cold medium is cold air, and the conveying component 21 includes an air pump or a fan. By using the air pump, the existing cold air or the cold air prepared by the refrigerating device can be transported into the cooking container 13, and the structure is simple and the control is convenient. However, the conveying part 21 is set as a fan, and the fan can drive the air flow, so that the air processed by the refrigeration device can be conveyed into the cooking container 13, and the cold air flows through the ingredients in the cooking container 13 and takes away the heat to cool the cooking container 13. The food is cooled to increase the resistant starch content of the food.

It can be understood that the cold air here is a relative term. Compared with the temperature of the ingredients in the cooking container 13, as long as it is lower than the temperature of the ingredients in the cooking container 13, it can achieve heat exchange with the ingredients, so as to reduce the temperature of the ingredients. All purposes belong to the protection scope of this application.

In some embodiments, the cooling medium is cooling liquid, and the delivery member 21 includes a liquid pump. By using a liquid pump, the cooling liquid can be transported into the cooking container 13, so that the food in the cooking container 13 can be cooled, the resistant starch content of the food can be increased, and the hypoglycemic effect can be achieved. Of course, the cold medium can also be a solid structure, such as ice cubes.

As shown in FIGS. 2 to 4 and 6 to 9, according to some embodiments of the present application, the cooling device further includes a cold medium generator 22, and the cold medium generator 22 communicates with the inner cavity of the cooking container 13 for generating cold medium. The cold medium generator 22 here can be communicated with the conveying part 21, so that the cold medium generated by the cold medium generator 22 can be conveyed into the cooking container 13 through the conveying part 21. By using the cold medium generator 22, the cold medium generator 22 can be used in a predetermined time according to the cooking needs. The cold medium is prepared within a short period of time, so that the cold medium can be taken and used at any time.

In some embodiments, the cold medium generator 22 includes a liquid storage container 221 and a refrigeration component, the liquid storage container 221 defines a liquid storage cavity, the refrigeration component is used for refrigerating the liquid in the liquid storage cavity, and the refrigeration component can be close to the storage cavity. The liquid container 221 can also be arranged in contact with the liquid storage container 221, so as to achieve heat exchange with the liquid in the liquid storage cavity, so that the liquid in the liquid storage cavity can be cooled down, so as to facilitate the later transfer of the refrigerated liquid to the cooking container 13. Inside.

In some optional examples, the cold medium generator 22 includes a refrigeration system, the refrigeration system includes a compressor, an evaporator, a condenser, a throttling device, etc., the evaporator forms the refrigeration component, and the evaporator is disposed close to the liquid storage container 221 , so that the air around the liquid storage container 221 can be refrigerated, thereby reducing the temperature of the liquid in the liquid storage chamber.

As shown in FIGS. 7-9 , in some optional examples, the refrigeration component forms a semiconductor refrigeration sheet 222 , and the refrigeration part 2221 of the semiconductor refrigeration sheet 222 is in contact with the wall of the liquid storage container 221 . When the semiconductor refrigeration sheet 222 is energized, heat transfer occurs between the two ends of the semiconductor refrigeration sheet 222, and the heat is transferred from one end to the other end, thereby generating a temperature difference to form the cooling part 2221 and the heating part 2222.

In this way, by contacting the cooling part 2221 of the semiconductor refrigeration chip 222 with the wall of the liquid storage container 221, the cooling capacity generated by the cooling part 2221 can be transferred to the liquid in the liquid storage cavity, so that the temperature of the liquid in the liquid storage cavity can be increased. reduce. The refrigerating portion 2221 of the semiconductor refrigeration chip 222 may be in contact with the bottom wall of the liquid storage container 221 , or may be in contact with the side wall of the liquid storage container 221 .

In some embodiments, the cooking main body 10 defines the installation cavity 111, and the liquid storage container 221 is arranged in the installation cavity 111. In order to prevent the liquid temperature in the liquid storage cavity from being rapidly transferred to the inner wall of the installation cavity 111, which is unfavorable for storage The problem of thermal insulation and cold preservation of the liquid cavity (that is, maintaining the low temperature state after refrigeration), resulting in the loss of refrigeration energy, etc., is provided between the liquid storage container 221 and the inner wall surface of the installation cavity 111. On the one hand, the liquid storage container 221 can be insulated to a certain extent, and on the other hand, the liquid storage container 221 can be separated from the inner wall surface of the installation cavity 111 to prevent the temperature of the liquid storage container 221 from being rapidly transferred to The inner wall surface of the installation cavity 111 avoids the mutual absorption and conduction of two different temperature fields, thereby avoiding the problem of cooling energy dissipation, and at the same time preventing the generation of condensed water and the like.

As shown in FIGS. 3 and 4 , in some examples, the liquid storage container 221 includes a container body 2211 and a container cover 2214 , and a liquid storage cavity is defined between the container body 2211 and the container cover 2214 .

Specifically, the container cover 2214 includes: a sealing layer 22141 and a heat insulating layer 22142, the sealing layer 22141 is covered on the container body 2211, the sealing layer 22141 can seal the opening of the liquid storage chamber, and the heat insulating layer 22142 is provided on the away from the sealing layer 22141 On one side of the container body 2211, the container body 2211 is sealed by the sealing layer 22141, and the container body 2211 is insulated by the heat insulating layer 22142, so as to realize the sealing and cold preservation of the liquid storage chamber, and the liquid storage chamber is sealed in the refrigeration device. When the liquid inside is refrigerated, it can ensure that the liquid in the liquid storage chamber is maintained in a predetermined temperature range, avoid heat exchange with the outside and cause the temperature to rise, and ensure the reliability of the cooling effect.

Among them, the sealing layer 22141 is made of a material with good resistance to cold and thermal shock. Here, the material of the sealing layer 22141 can be a metal material or a plastic material, so as to form a metal layer or a plastic layer correspondingly. The material of the sealing layer 22141 also needs to meet the requirements of food hygiene contact. Preferably, the sealing layer 22141 is made of metal material or food-grade plastic material that can contact food, and the heat insulation layer 22142 is made of materials with low thermal conductivity. , such as foaming materials, insulating materials, etc., to prevent energy dissipation, while avoiding the impact of condensation water on surrounding electronic components.

In some specific examples, the thermal insulation layer 22142 covers the liquid storage cavity, and the projection of the thermal insulation layer 22142 on the plane where the opening of the liquid storage cavity is located covers the opening of the liquid storage cavity, thereby ensuring that the thermal insulation layer 22142 can protect the liquid storage cavity. The entire opening of the cavity is wrapped to avoid heat exchange with the outside and affect the thermal insulation effect.

As shown in FIG. 8 and FIG. 9 , in some embodiments, the liquid storage container 221 further includes a wrapping portion 2212 . The wrapping portion 2212 is provided on the outer side of the container body 2211 , and the wrapping portion 2212 can insulate the liquid storage cavity, thereby It can solve the problem that the liquid storage chamber is affected by the surrounding temperature field, effectively block the loss of cooling energy, and at the same time can prevent the generation of condensed water on the outer wall of the container body 2211, thereby avoiding the performance problems and electric shock risks caused by the generation of condensed water. .

The heat insulating element is arranged between the wrapping part 2212 and the inner wall surface of the installation cavity 111, so that the wrapping part 2212 can be arranged at intervals from the inner wall surface of the installation cavity 111, and the wrapping part 2212 can have a thermal insulation effect on the liquid storage cavity , the heat insulating member prevents the wrapping portion 2212 from contacting the inner wall surface of the installation cavity 111, thereby further blocking the dissipation of cooling energy in the liquid storage cavity.

As shown in FIG. 8 and FIG. 9 , in other embodiments, the liquid storage container 221 further includes an accommodating shell 2213 , the wrapping portion 2212 includes an outer shell 22121 and a heat insulating portion 22122 , and the accommodating shell 2213 is provided inside the outer shell 22121 , And a filling cavity is defined between the accommodating shell 2213 and the outer shell 22121, the heat insulating part 22122 is arranged in the filling cavity, and the container body 2211 is arranged in the accommodating shell 2213, thereby realizing the wrapping of the container body 2211, and then the liquid storage cavity. The liquid inside is insulated and cooled.

The outer shell 22121 is an insulating material part, and the insulating part 22122 is a filling part of the insulating material. For example, the insulating part 22122 is a foam insulation layer 22142. The outer shell 22121 using an insulating material part can prevent the foam insulation layer 22142 from burning. , to improve the stability and safety of the overall structure.

The insulating material filler can also be water, that is, a water tank structure is formed in the wrapping portion 2212, and the container body 2211 is wrapped by the water tank structure to achieve heat insulation of the water in the liquid storage cavity, with a simple structure and low cost; The hot part 22122 can also be a negative pressure chamber, that is, by evacuating the wrapping part 2212, the vacuum negative pressure chamber wraps the container body 2211, so as to achieve thermal insulation of the water in the liquid storage chamber.

In some specific examples, the housing 22121 is an insulating and heat-insulating piece. By adopting the insulating and heat-insulating piece, the water in the liquid storage chamber can be further insulated to effectively block the loss of cooling energy, and at the same time, it can prevent the condensation of water to avoid performance problems and electric shock risks caused by the generation of condensed water.

In some examples, the housing 22121 is connected with the accommodating housing 2213, specifically, the housing 22121 includes a first transverse segment, a longitudinal segment and a second transverse segment connected in sequence, and the upper end of the longitudinal segment is connected with one end of the first transverse segment , the lower end of the longitudinal segment is connected with one end of the second transverse segment, the upper end of the accommodating shell 2213 is provided with a fixed flange 22131 extending outward, the other end of the first transverse segment is overlapped with the fixed flange 22131, and the second transverse The other end of the segment is abutted against the outer surface of the accommodating shell 2213, thereby realizing the mating connection between the shell 22121 and the accommodating shell 2213, and the shell 22121 and the accommodating shell 2213 are fixedly matched to form an insulating container with metal. The shell 22121 A relatively sealed filling cavity is defined between the accommodating shell 2213 and the insulating portion 22122 to be filled.

In some examples, the container body 2211 is detachably connected to the accommodating shell 2213. Specifically, the accommodating shell 2213 defines an accommodating cavity with an open top, and the container body 2211 is detachably arranged in the accommodating cavity. When the 2211 is replenishing water, the container body 2211 can be taken out from the accommodating cavity, which is convenient for replenishing water, avoids the user from splashing other parts of the cooking utensil 100 when replenishing water, causing problems such as inconvenient cleaning or electric shock, and improves the user experience. .

In some examples, the side of the container cover 2214 facing the container body 2211 is provided with a sealing boss 22143, and the projection of the sealing boss 22143 on the plane where the opening of the liquid storage chamber is located surrounds the opening of the liquid storage chamber, thereby sealing the lid cover. When installed on the container body 2211, the sealing boss 22143 is located on the outside of the liquid storage cavity, and the sealing boss 22143 can abut against the wrapping portion 2212 to realize the sealing cooperation between the container cover 2214 and the container body 2211. By setting the sealing boss 22143 , the sealing effect of the container cover 2214 on the container body 2211 can be improved, and the gap between the container cover 2214 and the container body 2211 can be prevented from exchanging heat with the outside, resulting in the failure of the refrigeration function. Of course, the sealing boss 22143 can also surround the outer side of the wrapping part 2212, and the inner side of the sealing boss 22143 and the outer surface of the wrapping part 2212 are abutted to achieve sealing, so that the container cover 2214 seals the entire container body 2211 and the wrapping part 2212 package to achieve sealing effect.

In some examples, the projection of the sealing boss 22143 on the thermal insulation layer 22142 is located in the thermal insulation layer 22142, that is, the thermal insulation layer 22142 covers the sealing boss 22143, thereby improving the overall sealing and thermal insulation effect; The shape and size can correspond to the sealing layer 22141, so that the two can be matched and formed.

In some examples, the upper surface of the wrapping portion 2212 has a downwardly concave mounting recess, and the sealing boss 22143 is adapted to fit in the mounting recess. By setting the mounting recess, the installation of the sealing boss 22143 can be limited. , so as to facilitate the installation and fixation of the container cover 2214, without the need for the user to manually align or actively observe the capping effect, etc., thereby improving the convenience of installation. Of course, the container cover 2214 and the container body 2211 may also be provided with other alignment structures, anti-displacement structures, etc., to avoid the situation that the container cover 2214 and the container body 2211 are misaligned or out of place.

Further, the sealing boss 22143 is in an interference fit with the mounting recess, thereby avoiding errors during the manufacture and assembly of the container cover 2214 and affecting the sealing effect, avoiding a gap between the sealing boss 22143 and the mounting recess, preventing the container cover 2214 from being connected to the container. The body 2211 is loosely matched to ensure the overall sealing effect.

In some examples, the cooking appliance 100 further includes a heat dissipation device 23 , and the heat dissipation device 23 is configured to dissipate heat from the heat generating portion 2222 of the semiconductor refrigeration sheet 222 , thereby improving the cooling efficiency of the semiconductor refrigeration sheet 222 .

In some specific examples, the heat dissipation device 23 includes a heat dissipation fan. That is to say, the heat generating portion 2222 of the semiconductor refrigeration sheet 222 can be dissipated by means of air cooling, thereby improving the cooling efficiency of the semiconductor refrigeration sheet 222 .

As shown in FIG. 6 , in some specific examples, the heat dissipation device 23 includes: a heat exchanger 231 and a cooler 232 . The heat exchanger 231 is disposed close to the heat generating part 2222 of the semiconductor refrigeration sheet 222 or is in contact with the heat generating part 2222 so as to be in contact with the heat generating part 2222 . The heat generating part 2222 performs heat exchange, and the cooler 232 is connected to the heat exchanger 231 to form a heat dissipation circuit for circulating the cooling medium.

In a further example, the heat exchanger 231 has a heat dissipation channel, the cooler 232 has a cooling channel, and the liquid-cooled heat dissipation device 23 further includes: a first tube body, a second tube body, and a driving member 233, and the first tube body communicates with the heat dissipation channel The outlet of the cooling channel and the inlet of the cooling channel, the second pipe body is connected to the outlet of the cooling channel and the inlet of the cooling channel, the driving member 233 is provided on the first or second tube body, and is used to drive the cooling medium between the cooling channel and the cooling channel. circulating flow.

Among them, the cooling medium is suitable for heat exchange with the heating part 2222 in the heat dissipation channel, and the cooling medium after heat exchange is suitable for cooling in the cooling channel, and then can continue to circulate into the heat dissipation channel for heat exchange with the heat generation part 2222 to generate heat. The part 2222 performs cooling and heat dissipation. The driving member 233 can transport the cooling liquid in the cooler 232 to the heat dissipation circuit, so as to realize the circulating flow of the cooling liquid.

As shown in FIG. 6 , in other specific examples, the cooling device 23 further includes a radiator 234 and a cooling fan 235 , the radiator 234 is connected between the heat exchanger 231 and the cooler 232 , and the cooling fan 235 is arranged close to the radiator 234 , so as to dissipate heat to the heat sink 234 .

As shown in FIG. 5 , according to some embodiments of the present application, the cooking appliance 100 further includes a holding part 15 , the holding part 15 is arranged in the cooking container 13 , the holding part 15 has a holding space, and the holding part 15 is connected to the cooking container 13 . A flow gap 152 is defined between the containers 13 , and a through hole 151 is provided on the container portion 15 , and the through hole 151 communicates with the container space and the flow gap 152 .

When the cooking utensil 100 is in operation, the liquid in the cooking container 13 is heated to cause the liquid level to rise, so that the liquid flows through the flow gap 152 and enters the receiving portion 15 through the through hole 151. The ingredients in the container portion 15 are flushed, so as to wash away the sugar on the surface of the ingredients, so as to achieve sugar draining.

In some embodiments, the cooking appliance 100 further includes a medium replacement part 16, the medium replacement part 16 is provided in the cooking container 13, the medium replacement part 16 is connected with the lower part of the holding part 15, and the lower end of the medium replacement part 16 is opened to allow The liquid is taken in and out from the opening at the lower end of the medium replacement part 16 .

Specifically, the following description is made by taking the liquid as water. During the process of heating the water in the cooking container 13 to boiling, the water vapor in the medium replacement part 16 will gradually increase, and then the pressure in the medium replacement part 16 will gradually increase, and the water in the medium replacement part 16 will be pressed into the cooking container 13 Therefore, the working purpose of raising the water level in the cooking container 13 can be achieved, so that the water can better flush the ingredients in the holding part 15, and the sugar can be drained better.

In some examples, the receiving portion 15 is provided on the upper portion of the cooking vessel 13 so that the receiving portion 15 is fixed in the cooking vessel 13 . For example, the accommodating portion 15 may be supported on the opening edge of the cooking container 13, or may be supported on a supporting structure on the inner peripheral wall of the cooking container 13, so as to ensure that the accommodating portion 15 is stationary relative to the cooking container 13, thereby ensuring that the accommodating portion 15 is stationary relative to the cooking container 13. The installation stability of the placing part 15 is improved.

As shown in FIG. 5 , in other examples, the medium replacement part 16 is supported on the inner wall surface of the cooking container 13 and supports the accommodating part 15 . That is, the medium replacement part 16 forms a support part to support the storage part 15 . The medium replacement part 16 here can not only play a supporting role, but also achieve the purpose of medium replacement (water vapor replacement), so as not to interfere with other components (such as the cover body 12 or the seal on the cover body 12 ) on the basis of to improve the sugar extraction effect.

As shown in FIG. 2 , according to some embodiments of the present application, the cooking utensil 100 further includes a spray device 30 , the spray device 30 is communicated with the cooling device, and the cooling device can deliver the cooling liquid to the spray device 30 , thereby cooling the cooling liquid It is sprayed into the cooking container 13 to increase the contact area between the cooling liquid and the ingredients in the cooking container 13, thereby ensuring the hypoglycemic effect.

The spraying device 30 includes a spraying member 31 , a connecting pipe assembly 32 and a liquid pump 33 , and the spraying member 31 is suitable for spraying the refrigerated liquid toward the cooking cavity. In this way, it is convenient for the spray member 31 to spray the cooling liquid into the cooking cavity. The spray element 31 and the cooling device are communicated through the connecting pipe assembly 32 . The liquid pump 33 is provided in the connecting pipe assembly 32 for delivering the cooling liquid to the spray member 31 .

More specifically, the connecting pipe assembly 32 includes a first connecting pipe and a second connecting pipe, and the first connecting pipe is used for connecting the spray member 31 and the liquid pump 33 . The second connecting pipe is used to connect the liquid pump 33 and the cooling device. In this way, it is convenient to realize the reasonable arrangement and layout of the spray member 31 and the liquid pump 33, so that the internal structure of the cooking appliance 100 is more reasonable and compact.

The liquid pump 33 here can be a booster pump. The booster pump pressurizes the cooling liquid and sprays it through the micro-holes or narrow slits of the spray member 31 to atomize the cooling liquid. After the ingredients in the container portion 15 are flushed, the purpose of lowering blood sugar is achieved.

As shown in FIGS. 11-23 , the control method for a cooking appliance according to an embodiment of the present application includes the following steps:

After receiving the cooking instruction, controlling the cooking appliance to heat to at least partially gelatinize the food;

The cooling device is controlled to deliver a cooling medium into the cooking container to cool the food.

As shown in FIG. 11 , in some embodiments, after the cooking utensil is heated until the surface of the food is gelatinized to form a gelatinized layer, the cooling device is controlled to deliver a cold medium into the cooking container, so that the gelatinized layer is cooled to form resistant starch crystals layer.

The following is an example of using rice as the food material and water as the liquid. The inventor of the present application has found through long-term research that raw rice itself contains a high amount of resistant starch, and the higher the water content of the rice, the easier it is to promote the conversion of resistant starch into digested starch. The rice is first heated until it is half-cooked and half-cooked. At this time, the surface of the rice is gelatinized to form a gelatinized layer, and then the cooling device is controlled to cool the rice grains to form a layer of resistant starch crystals on the surface of the rice. The starch crystalline layer can block the conduction/transmission of water and heat, thus preventing the conversion of resistant starch inside the rice and achieving a low sugar effect.

As shown in FIG. 12 , in some examples, after the cooling device is controlled to deliver the cold medium into the cooking container, the cooking appliance is controlled to continue heating to increase the temperature of the food. That is, after the ingredients are partially gelatinized, a cold medium is introduced to cool the gelatinized layer to form a resistant starch crystalline layer, and then heating is continued to fully ripen the ingredients.

For example, when the cooking utensil is working, add the rice into the cooking container, first dry/bake/bake at 100°C for 6 minutes (ie, anhydrous state), so that the surface of the rice is gelatinized to form a gelatinized layer, and then controlled The cooling device delivers a cold medium into the cooking container, for example, adding cooling liquid to the cooking container, so that the gelatinized layer on the surface of the rice is cooled and regenerated to form a resistant starch crystalline layer, and finally the cooking utensils are controlled to continue heating to achieve heating and cooking. During the cooking process, the resistant starch crystalline layer wraps the inner starch of the rice to control the water absorption of the rice and reduce the loss of resistant starch during the cooking process.

As shown in FIG. 13 , in other examples, the cooling medium is cooling liquid, and after the cooling device is controlled to deliver the cooling liquid into the cooking container and soak the ingredients for a preset time, the cooking appliance is controlled to discharge the liquid.

Specifically, when the food material is a cereal food material, a cooling liquid is sent into the cooking container through a cooling device, and the gelatinized layer on the surface of the rice is cooled and regenerated by the cooling liquid to form a resistant starch crystalline layer, and the rice is soaked in the cooling liquid for a certain period of time, It can fully cool and clean the rice, and finally separate the rice water, that is, wash away the sugar converted on the surface of the rice, so as to achieve the hypoglycemic effect.

As shown in FIG. 14 , in still other examples, controlling the cooking appliance to heat to at least partially gelatinize the ingredients further includes: adding a predetermined amount of liquid into the cooking vessel.

Specifically, when the cooking utensil is cooking rice, the rice and a small amount of water are added into the cooking container, and the water is heated to form water vapor, which is conducive to the gelatinization of the surface of the rice in the upper layer away from the bottom of the cooking container, so that the surface of the rice gelatinizes first to form gelatinization Then control the cooling device to deliver cold medium to the cooking container, such as adding cooling liquid to the cooking container, so that the gelatinized layer on the surface of the rice is cooled and regenerated to form a resistant starch crystalline layer, and finally the cooking utensils are controlled to continue heating to achieve During the cooking process, the resistant starch crystalline layer wraps the starch inside the rice to control the water absorption of the rice and reduce the loss of resistant starch during the cooking process.

In other examples, controlling the cooking appliance to heat to at least partially gelatinize the ingredients includes: controlling the cooking appliance to dry-fire the ingredients in the cooking container to gelatinize the surface of the ingredients to form a gelatinized layer.

For example, when the cooking utensil cooks rice, since the rice grains themselves contain a certain amount of water, by dry burning the rice grains, the moisture inside the rice grains evaporates, so that a gelatinized layer is formed on the surface of the rice grains. The cold medium can cool and regenerate the gelatinized layer on the surface of the rice grain to form a resistant starch crystalline layer. The resistant starch crystalline layer wraps the starch inside the rice grain, controls water absorption, and reduces the loss of resistant starch during cooking.

As shown in FIG. 15 , in some other examples, after the cooling device is controlled to deliver the cold medium into the cooking container, the cooking appliance is controlled to continue heating (eg, high-power heating), so as to cause boiling in the cooking container and flush the ingredients. By controlling the cooking utensil to continue heating, the cooking container is boiled, so that the ingredients are fully stirred while heating, that is, the ingredients can be washed sufficiently to ensure the uniformity of the cooking ingredients.

As shown in FIG. 16 , in other examples, after washing the food, the separation of the food and the liquid is controlled to drain the sugar on the surface of the food, that is, to wash away the converted sugar on the surface of the food, so as to achieve a hypoglycemic effect.

In order to achieve the effect of fully draining the sugar, a large amount of cooling liquid can be added to the cooking container, so that the cooling liquid exceeds the rated volume in the cooking container. The ingredients are separated from the liquid, so as to achieve the effect of draining sugar and achieve the purpose of lowering blood sugar.

As shown in FIG. 17 , in other embodiments, after the cooking appliance is heated until the ingredients are completely gelatinized, the cooling device is controlled to deliver a cold medium into the cooking container to cool the ingredients and generate resistant starch.

For example, when cooking rice, the cooking utensil first heats the rice until the rice is completely gelatinized, and then controls the cooling device to cool the rice grains, so that the completely gelatinized rice is cooled and regenerated into resistant starch, that is, to promote the resistance of rice. The production of starch to achieve low sugar effect.

It should be noted that, in this embodiment, the higher the degree of gelatinization of the rice in the early stage, the more fully the rice is gelatinized, the more fully the structure of the starch in the rice is broken up, and the more conducive to the recombination of the subsequent cooling starch structure, Thereby promoting the formation of resistant starch. And the form of the resistant starch obtained by cooling and retrogradation is relatively stable, even if it is reheated again, it can still exist stably, thus ensuring the amount of resistant starch in the rice.

As shown in FIG. 18 , in some examples, controlling the cooling device to deliver cold medium into the cooking container includes: controlling the cooling device to deliver cold air into the cooking container. Specifically, when the cooking utensil is cooking rice, the cooking utensil is firstly controlled to heat the cooking container to cause boiling in the cooking container, and as the cooking utensil continues to heat the cooking container, the rice in the cooking container is completely gelatinized, That is, the raw rice becomes mature rice, and then the cooling device is controlled to introduce cold air into the cooking container, so that the rice in the cooking container is rapidly cooled, and the conversion of digested starch into resistant starch (that is, the process of retrogradation of resistant starch) is realized. , and finally control the cooking utensil to continue to heat the cooking container, and reheat the rice to a suitable temperature, such as 60°C, to improve the taste. That is, before controlling the cooling device to work, the cooking appliance performs the heating stage, the boiling stage, and the rice cooking stage.

As shown in FIG. 19 , in other examples, controlling the cooling device to deliver the cooling medium into the cooking container includes: controlling the cooling device to deliver cooling liquid into the cooking container; and controlling the cooking appliance to discharge the liquid in the cooking container.

Specifically, the cooking utensil is controlled to perform the heating stage, the boiling stage and the rice stewing stage, and then the cooling device is controlled to pass cooling liquid into the cooking container, and the liquid in the cooking container is discharged, and the cooling liquid quickly cools the ingredients in the cooking container, Promote the conversion of digested starch into resistant starch (that is, the process of retrogradation of resistant starch) to achieve sugar reduction, and finally control the cooking utensils to continue to heat the cooking container, and reheat the rice to a palatable temperature, such as 60 ° C, to improve the taste.

In some specific examples, the cooking container has a drain hole, the cooking appliance includes a drain member communicated with the drain hole, and controlling the cooking appliance to drain the liquid in the cooking container includes: controlling the drain member to open to drain the liquid in the cooking container. Liquid is drained from the drain hole.

It should be noted that the drain component here may be a drain valve that controls the opening and closing of the drain hole, that is, the drain valve is used to realize the opening and closing of the drain hole, thereby realizing the drain. Of course, the liquid draining component may also be a power component such as a liquid draining pump, and the liquid draining pump is used to extract the liquid in the cooking container from the liquid draining hole, so as to realize the separation of the ingredients and the liquid.

In some other specific examples, the cooking container is provided with a holding part, the holding part has a holding space, and a flow gap is defined between the holding part and the cooking container, and a through hole is formed on the holding part, and the through hole communicates with each other. In the storage space and the overflow gap, controlling the cooking appliance to discharge the liquid in the cooking container includes: controlling the movement of the storage part relative to the cooking container or controlling the heating of the cooking appliance to discharge the liquid in the storage part, so as to separate the ingredients from the liquid.

In still other examples, before the cooking appliance is heated until the ingredients are completely gelatinized, the steps include: controlling the cooking appliance to heat to generate boiling in the cooking vessel and scouring the ingredients; controlling the separation of the ingredients and the liquid to drain sugar on the surface of the ingredients. That is to say, the ingredients are fully washed with boiling liquid to wash off the sugar on the surface of the ingredients, and then the ingredients are separated from the liquid to remove the sugar on the surface of the ingredients, so as to reduce sugar.

As shown in FIG. 20 , in some further examples, the cooking appliance includes a draining part, which is communicated with the inner cavity of the cooking container, and controlling the separation of the food and the liquid includes controlling the opening of the draining part to drain the liquid in the cooking container .

When cooking rice, the cooking utensil firstly controls the cooking utensil to heat the cooking container to make the inside of the cooking container boil, and the boiling fully flushes the rice to wash off the sugar on the surface of the rice, and then controls the drain component to cook the rice. The water in the container is discharged, the rice water is separated, and the sugar on the surface of the rice is removed, so as to achieve the first hypoglycemia.

As the cooking utensil continues to heat the cooking container, the rice in the cooking container is completely gelatinized, that is, the raw rice becomes mature rice, and then the cooling device is controlled to deliver a cold medium into the cooking container, such as introducing cold air into the cooking container or The cooling liquid quickly cools the rice in the cooking container, promotes the conversion of digested starch into resistant starch (that is, the process of retrogradation of resistant starch), and realizes the second hypoglycemia. Finally, the cooking appliance is controlled to continue heating the cooking container, and the rice is reheated to a suitable temperature, such as 60°C, to improve the taste.

As shown in FIG. 21 , in other examples, the cooking utensil includes: a receiving part, the receiving part is provided in the cooking container, the receiving part has a receiving space, and a flow gap is defined between the receiving part and the cooking container , the holding part is provided with a through hole, the through hole is connected to the holding space and the overflow gap, and the separation of the ingredients and the liquid is controlled, including controlling the movement of the holding part relative to the cooking container or controlling the heating of the cooking utensil to discharge the liquid in the holding part .

When the cooking utensil cooks rice, the rice water separation can be achieved by controlling the cooking utensil to continue to heat the cooking container. As the heating process proceeds, part of the water evaporates to form water vapor, so that the water level in the cooking container drops. Then, the rice in the container is separated from the water in the cooking container; it can also be controlled to move up the container, so that the rice in the container can be separated from the water in the cooking container. Of course, it can also be controlled by controlling the drainage The component allows the water in the cooking container to drain through the drain hole on it, and completely separates the rice from the water.

As shown in FIG. 22 and FIG. 23 , in still other examples, after controlling the cooling device to deliver the cold medium into the cooking container, the method includes: controlling the cooking appliance to continue heating to raise the temperature of the ingredients to a preset temperature.

When cooking rice, the cooking utensil firstly controls the cooking utensil to heat the cooking container to make the inside of the cooking container boil, and the boiling thoroughly washes the rice to wash off the sugar on the surface of the rice, and then separates the ingredients from the liquid. For example, controlling the drain component to drain the water in the cooking container through the drain hole, or controlling the lifting and lowering of the holding part in the cooking container, so that the rice in the holding part is separated from the water in the cooking container, and the sugar on the surface of the rice is removed, Thereby achieving the first hypoglycemic.

As the cooking utensil continues to heat the cooking container, the rice in the cooking container is completely gelatinized, that is, the raw rice becomes mature rice, and then the cooling device is controlled to deliver a cold medium into the cooking container, such as introducing cold air into the cooking container or The cooling liquid quickly cools the rice in the cooking container, promotes the conversion of digested starch into resistant starch (that is, the process of retrogradation of resistant starch), and realizes the second hypoglycemia.

In the description of this application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", " Rear, Left, Right, Vertical, Horizontal, Top, Bottom, Inner, Outer, Axial, Radial, Circumferential The orientation or positional relationship indicated by etc. is based on the orientation or positional relationship shown in the accompanying drawings, which is only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the referred device or element must have a specific orientation, with a specific orientation. The orientation configuration and operation are therefore not to be construed as limitations on the present application.

Other configurations and operations of the cooking utensils according to the embodiments of the present application are known to those of ordinary skill in the art, and will not be described in detail here.

In the description of this specification, reference to the terms "one embodiment," "some embodiments," "exemplary embodiment," "example," "specific example," or "some examples", etc., is meant to incorporate the embodiments A particular feature, structure, material, or characteristic described by an example or example is included in at least one embodiment or example of the present application. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

Although the embodiments of the present application have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the present application, The scope of the application is defined by the claims and their equivalents.

Claims

A cooking appliance comprising:

a cooking main body, the cooking main body includes a cooking container and a heating device, and the heating device is used for heating the ingredients in the cooking container;

A cooling device is used for delivering a cooling medium into the cooking container, so as to cool down the at least partially gelatinized food material in the cooking container.
The cooking utensil according to claim 1, wherein the cooling device is used to deliver a cold medium into the cooking container to reduce the temperature of the food in the cooking container to below 60°C.
The cooking appliance according to claim 1, wherein the cooling device comprises:

A conveying member, which is provided on the cooking main body and communicates with the inner cavity of the cooking container, and is used for conveying the cold medium into the cooking container.
The cooking appliance according to claim 3, wherein the cold medium is cold air, and the conveying member comprises an air pump or a fan.
The cooking appliance according to claim 3, wherein the cooling medium is cooling liquid, and the conveying member includes a liquid pump.
The cooking utensil according to any one of claims 1-5, wherein the cooling device further comprises: a cooling medium generator, the cooling medium generator communicates with the inner cavity of the cooking container, and is used to generate the the cold medium.
The cooking appliance of claim 6, wherein the cold medium generator comprises:

a liquid storage container, the liquid storage container defines a liquid storage cavity;

A refrigeration component is used for refrigerating the liquid in the liquid storage chamber.
The cooking utensil according to claim 7, wherein the refrigeration component forms a semiconductor refrigeration chip, and the refrigeration part of the semiconductor refrigeration chip is in contact with the wall of the liquid storage container.
The cooking utensil according to claim 8, further comprising a heat-dissipating device for dissipating heat from the heat-generating part of the cooling semiconductor sheet.
The cooking appliance of claim 9, wherein the heat dissipation device comprises a heat dissipation fan.
The cooking appliance of claim 9, wherein the heat sink comprises:

a heat exchanger, the heat exchanger is disposed close to the heat generating part of the semiconductor refrigerating sheet or is in contact with the heat generating part to exchange heat with the heat generating part;

a cooler, which is connected with the heat exchanger to form a heat dissipation circuit for circulating a cooling medium.
The cooking utensil according to claim 11, wherein the heat exchanger has a heat dissipation channel, the cooler has a cooling channel, and the liquid cooling heat dissipation device further comprises:

A first tube body and a second tube body, the first tube body communicates with the outlet of the cooling channel and the inlet of the cooling channel, and the second tube body communicates with the outlet of the cooling channel and the cooling channel. import;

a driving member, the driving member is arranged on the first pipe body or the second pipe body, and is used for driving the cooling medium to circulate and flow between the heat dissipation channel and the cooling channel,

The cooling medium is suitable for heat exchange with the heat generating part in the heat dissipation channel, and the cooling medium subjected to heat exchange is suitable for temperature reduction in the cooling channel.
The cooking appliance of claim 1, further comprising:

A storage part, the storage part is arranged in the cooking container, the storage part has a storage space, and an overflow gap is defined between the storage part and the cooking container, the storage part A through hole is arranged thereon, and the through hole communicates with the storage space and the overcurrent gap.
The cooking appliance of claim 13, further comprising:

a medium replacement part, the medium replacement part is provided in the cooking container and connected to the lower part of the accommodating part, the lower end of the medium replacement part is open to allow liquid to enter and exit through the lower end opening of the medium replacement part.
The cooking utensil according to claim 14, wherein the accommodating part is provided on the upper part of the cooking container so that the accommodating part is fixed in the cooking container.
The cooking utensil according to claim 14, wherein the medium replacement part is supported on an inner wall surface of the cooking container and supports the accommodating part.
A method for controlling a cooking utensil according to any one of claims 1-16, comprising the following steps:

After receiving the cooking instruction, controlling the cooking appliance to heat to at least partially gelatinize the food;

The cooling device is controlled to deliver a cooling medium into the cooking container to cool the food.
The method for controlling a cooking appliance according to claim 17, wherein after the cooking appliance is heated until the surface of the food is gelatinized to form a gelatinized layer, the cooling device is controlled to deliver a cold medium into the cooking container, so that the The gelatinized layer is cooled to form a resistant starch crystalline layer.
The method for controlling a cooking appliance according to claim 18, wherein after the cooling device is controlled to deliver a cold medium into the cooking container, the cooking appliance is controlled to continue heating to increase the temperature of the food.
The method for controlling a cooking appliance according to claim 18, wherein the cooling medium is cooling liquid, and after the cooling device is controlled to deliver cooling liquid into the cooking container, and after the ingredients are soaked for a preset time, the cooling liquid is controlled. The cooking appliance drains the liquid.
The method for controlling a cooking appliance according to claim 18, wherein the controlling the cooking appliance to heat to at least partially gelatinize the ingredients further comprises: adding a predetermined amount of liquid into the cooking container.
The method for controlling a cooking appliance according to claim 18, wherein the controlling the cooking appliance to heat to at least partially gelatinize the ingredients comprises: controlling the cooking appliance to dry-fire the ingredients in the cooking container To gelatinize the surface of the food to form a gelatinized layer.
The method for controlling a cooking utensil according to claim 18, wherein after the cooling device is controlled to deliver the cold medium into the cooking container, the cooking utensil is controlled to continue heating, so as to cause boiling in the cooking container and Rinse the food.
The method for controlling a cooking appliance according to claim 22, wherein, after rinsing the ingredients, the ingredients and the liquid are controlled to separate to remove sugar on the surface of the ingredients.
The method for controlling a cooking appliance according to claim 17, wherein after the cooking appliance is heated until the ingredients are completely gelatinized, the cooling device is controlled to deliver a cooling medium into the cooking container to cool the ingredients and generate resistance starch.
The method for controlling a cooking appliance according to claim 25, wherein the controlling the cooling device to deliver a cold medium into the cooking container comprises:

The cooling device is controlled to deliver cold air into the cooking container.
The method for controlling a cooking appliance according to claim 25, wherein the controlling the cooling device to deliver a cold medium into the cooking container comprises:

controlling the cooling device to deliver cooling liquid into the cooking container;

The cooking appliance is controlled to drain the liquid in the cooking vessel.
The control method of a cooking appliance according to claim 27, wherein the cooking container has a drain hole, and the cooking appliance includes a drain member communicating with the drain hole,

The controlling the cooking appliance to drain the liquid in the cooking container includes: controlling the liquid drain component to open to drain the liquid in the cooking container from the liquid drain hole.
The method for controlling a cooking appliance according to claim 27, wherein a receiving portion is provided in the cooking container, the holding portion has a holding space, and a space is defined between the holding portion and the cooking container. an overcurrent gap, the holding part is provided with a through hole, and the through hole communicates with the holding space and the overcurrent gap,

The controlling of the cooking utensil to discharge the liquid in the cooking container includes: controlling the accommodating part to move relative to the cooking container or controlling the heating of the cooking utensil to discharge the liquid in the accommodating part.
The method for controlling a cooking appliance according to claim 25, wherein before the cooking appliance is heated until the ingredients are completely gelatinized, the method comprises:

controlling the cooking utensil to heat to cause boiling in the cooking vessel and scouring the food;

Control the separation of ingredients and liquids to drain sugar from the surface of ingredients.
The control method of a cooking appliance according to claim 30, wherein the cooking appliance comprises a drain member, and the drain member communicates with the inner cavity of the cooking container,

The controlling the separation of the food material and the liquid includes controlling the opening of the drain component to drain the liquid in the cooking container.
The control method of a cooking appliance according to claim 30, wherein the cooking appliance comprises: a storage part, the storage part is provided in the cooking container, the storage part has a storage space and the An overflow gap is defined between the holding part and the cooking container, and a through hole is provided on the receiving part, and the through hole communicates with the holding space and the overflow gap,

The controlling the separation of the food material and the liquid includes controlling the movement of the receiving part relative to the cooking container or controlling the heating of the cooking utensil to discharge the liquid in the receiving part.
The method for controlling a cooking appliance according to any one of claims 25-32, wherein after the controlling the cooling device to deliver the cold medium into the cooking container, the method comprises:

The cooking utensil is controlled to continue heating so as to raise the temperature of the food material to a preset temperature.