CN114305063A

CN114305063A - Cooking appliance, porridge cooking method thereof and computer readable storage medium

Info

Publication number: CN114305063A
Application number: CN202011063521.3A
Authority: CN
Inventors: 黄韦铭; 吴良柳; 刘化勇; 罗飞龙; 郑博文; 羊小亮; 瞿月红
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-09-30
Filing date: 2020-09-30
Publication date: 2022-04-12

Abstract

The invention discloses a cooking appliance, a porridge cooking method thereof and a computer readable storage medium, wherein the porridge cooking method comprises the following steps: after receiving a porridge cooking instruction, acquiring a rice cooking program, and controlling the cooking appliance to execute the rice cooking program so as to generate boiling in the cooking appliance; after boiling occurs in the cooking appliance and rice grains begin to gelatinize, liquid is injected into the cooking appliance to cool the rice grains. According to the porridge cooking method of the cooking utensil, the porridge is cooked according to the rice cooking procedure, then the boiling is generated in the cooking utensil, the liquid is injected into the cooking utensil after the rice grains start to be gelatinized, the starch in the rice grains is cooled and regenerated and is converted into the resistant starch, so that the content of the resistant starch in the porridge is increased, and the content of the digested starch is reduced. The resistant starch is difficult to digest, and the blood sugar conversion rate is low after the resistant starch is eaten, so that the effect of reducing the blood sugar is achieved.

Description

Cooking appliance, porridge cooking method thereof and computer readable storage medium

Technical Field

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

Background

The existing porridge cooking method is that after the porridge is boiled, the porridge is slowly cooked till the rice is completely gelatinized till the rice is popped, and then the cooking is finished. The porridge cooked by the porridge cooking method is fully gelatinized and easy to digest, has thick rice soup, is easy to convert into human blood sugar after being eaten, and is not suitable for people with sensitive blood sugar.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention aims to provide a porridge cooking method of a cooking appliance, which reduces the temperature of rice grains to regenerate and generate resistant starch, so as to improve the content of the resistant starch in porridge.

A second object of the invention is to propose a computer-readable storage medium.

A third object of the present invention is to propose a cooking appliance that enables the above-mentioned cooking method of cooking porridge to be carried out.

A fourth object of the present invention is to provide a cooking appliance.

The porridge cooking method of the cooking appliance according to the embodiment of the first aspect of the invention comprises the following steps: after receiving a porridge cooking instruction, acquiring a rice cooking program, and controlling the cooking appliance to execute the rice cooking program so as to generate boiling in the cooking appliance; after boiling occurs in the cooking appliance and rice grains begin to gelatinize, liquid is injected into the cooking appliance to cool the rice grains.

According to the porridge cooking method of the cooking utensil, the porridge is cooked according to the rice cooking procedure, then the boiling is generated in the cooking utensil, the liquid is injected into the cooking utensil after the rice grains start to be gelatinized, the starch in the rice grains is cooled and regenerated and is converted into the resistant starch, so that the content of the resistant starch in the porridge is increased, and the content of the digested starch is reduced. The resistant starch is difficult to digest, and the blood sugar conversion rate is low after the resistant starch is eaten, so that the effect of reducing the blood sugar is achieved.

In addition, the congee cooking method of the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:

according to some embodiments of the invention, when controlling the cooking appliance to perform the congee cooking program, the cooking appliance is controlled to heat up directly into a boiling phase.

According to some embodiments of the invention, a liquid is injected into the cooking appliance during boiling in the cooking appliance.

According to some embodiments of the invention, the liquid is injected into the cooking appliance after the cooking appliance completes the boiling process.

According to some embodiments of the invention, a liquid is injected into the cooking appliance after the cooking appliance enters the simmering stage and the rice is cooked.

According to some embodiments of the invention, after the liquid is injected into the cooking appliance, the cooking appliance is further controlled to continue heating to the first preset temperature.

According to some embodiments of the invention, the temperature of the liquid injected into the cooking appliance is less than or equal to a second preset temperature.

According to some embodiments of the present invention, after the liquid is injected into the cooking appliance, the temperature inside the cooking appliance is equal to or lower than a fifth preset temperature.

According to some embodiments of the invention, the cooking appliance comprises a cooking main body and a liquid injection device, the cooking main body defines a cooking cavity and a liquid storage cavity, the liquid injection device is arranged on the cooking main body, and when liquid is injected into the cooking appliance, the liquid in the liquid storage cavity is guided into the cooking cavity by controlling the liquid injection device.

According to some embodiments of the invention, the liquid injection device further comprises a spraying assembly, wherein the liquid introduced into the cooking cavity is further sprayed by the spraying assembly.

According to some embodiments of the invention, the cooking appliance further comprises a refrigerating device arranged on the cooking main body to refrigerate the liquid in the liquid storage cavity.

The computer readable storage medium according to an embodiment of the second aspect of the invention has stored thereon a congee cooking program of a cooking appliance, which when executed by the processor, implements a congee cooking method as the cooking appliance according to an embodiment of the first aspect of the invention.

The cooking appliance according to the third aspect of the invention comprises a memory, a processor and a porridge cooking program of the cooking appliance stored on the memory and capable of running on the processor, wherein when the processor executes the porridge cooking program, the porridge cooking method of the cooking appliance according to the first aspect of the invention is realized.

A cooking appliance according to a fourth aspect embodiment of the present invention includes: a cooking body defining a cooking cavity and a reservoir cavity; a heating device for heating the cooking cavity; the liquid injection device is arranged in the cooking main body and used for guiding liquid in the liquid storage cavity into the cooking cavity; the control device obtains a cooking program after receiving a porridge cooking instruction, controls the cooking appliance to execute the cooking program so as to enable the cooking cavity to generate boiling, controls the liquid injection device to guide the liquid in the liquid storage cavity into the cooking cavity after the boiling is generated in the cooking cavity and rice grains start to be gelatinized, and enables the rice grains to be cooled.

According to the cooking appliance of the fourth aspect of the invention, the rice is cooked according to the cooking procedure, then the liquid is injected into the cooking appliance after the boiling is generated in the cooking appliance and the rice is gelatinized, so that the starch in the rice is cooled and regenerated and converted into the resistant starch, thereby improving the content of the resistant starch in the porridge and reducing the content of the digested starch. The resistant starch is difficult to digest, and the blood sugar conversion rate is low after the resistant starch is eaten, so that the effect of reducing the blood sugar is achieved.

According to some embodiments of the invention, the liquid injection device further comprises a spray assembly, the spray assembly is communicated with the liquid storage cavity and is suitable for spraying the atomized liquid towards the cooking cavity.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

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

fig. 1 is a schematic flow diagram of a congee cooking method of a cooking appliance according to an embodiment of the invention;

fig. 2 is a sectional view of a cooking appliance according to a first embodiment of the present invention;

fig. 3 is a flow chart of a congee cooking method of a cooking appliance according to some embodiments of the invention;

fig. 4 is a graph of temperature during congee cooking in a cooking appliance according to some embodiments of the invention;

FIG. 5 is a graph of temperature during cooking of congee by the cooker according to further embodiments of the present invention;

fig. 6 is a schematic structural view of a cooking appliance according to a first embodiment of the present invention;

fig. 7 is a schematic structural view of a cooking appliance according to a second embodiment of the present invention;

fig. 8 is a sectional view of a cooking appliance according to a second embodiment of the present invention.

Reference numerals:

a cooking appliance 100;

a cooking body 10; a cooking chamber 101; a reservoir chamber 102; a liquid outlet 103; an avoidance port 104; a cooking body 11; a liquid storage container 13; a container body 12; a mounting seat 14; a lid body 15; the first cover portion 151; a second cover portion 152;

a liquid injection device 20; a liquid passage port 201; a liquid pump 21; a liquid injection pipe 22; a spray assembly 23; a control device 30; a refrigeration device 40; a liquid outlet pipe 41; a heating device 50.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.

In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the invention.

In the description of the present invention, "a first feature" or "a second feature" may include one or more of the features, and "a plurality" means two or more, and the first feature may be "on" or "under" the second feature, and may include the first and second features being in direct contact, or may include the first and second features being not in direct contact but being in contact with another feature therebetween, and the first feature being "on", "above" and "above" the second feature may include the first feature being directly above and obliquely above the second feature, or merely indicating that the first feature is higher in level than the second feature.

A method of cooking porridge by a cooking appliance according to an embodiment of the present invention is described below with reference to the accompanying drawings. Here, the cooking appliance may be an electric cooker or an electric pressure cooker, etc.

Referring to fig. 1, a congee cooking method of a cooking appliance according to an embodiment of the present invention may include the steps of:

s1: and after receiving the porridge cooking instruction, acquiring a cooking program, and controlling the cooking appliance to execute the cooking program so as to generate boiling in the cooking appliance. For example, when a low-sugar porridge cooking button on the cooking appliance is triggered, the cooking appliance receives a cooking instruction, acquires the cooking instruction and cooks according to a cooking program.

S2: after boiling occurs in the cooking utensil and rice grains start to be gelatinized, liquid is injected into the cooking utensil to cool the rice grains. Here, the liquid injected into the cooking appliance may be purified water, bottled water, or the like.

At present, the congee cooking method in the related technology generally boils the congee, slowly boils the congee to be well done until the rice is popped and completely gelatinized, and then finishes cooking. The porridge cooked by the porridge cooking method is fully gelatinized and easy to digest, has thick rice soup, is easy to convert into human blood sugar after being eaten, and is not suitable for people with sensitive blood sugar.

According to the invention, the rice is cooked according to a cooking procedure, then the rice grains are gelatinized and injected with liquid to cool the gelatinized rice grains, the gelatinized starch is combined again through the broken hydrogen bonds of starch molecules after gelatinization at a lower temperature, the molecules are changed into an orderly arranged structure again, the starch in the rice grains is cooled and regenerated and converted into resistant starch, so that the content of the resistant starch in the finally cooked porridge is improved, and the content of the digested starch is reduced. The resistant starch is difficult to digest, and the blood sugar conversion rate is low after the resistant starch is eaten, so that the effect of reducing the blood sugar is achieved. The porridge is more suitable for people with sensitive blood sugar and is more suitable for health preservation.

In the embodiment of the present invention, the liquid may be injected into the cooking utensil after the rice grains are completely gelatinized or after the rice grains are partially gelatinized.

And cooling the gelatinized layer on the surface of the rice grains to form a resistant starch crystalline layer, wherein the resistant starch crystalline layer wraps the starch in the rice grains to control the water absorption of the rice. The raw rice has high resistant starch originally, the higher the water content of the rice grains is, the easier the conversion of the resistant starch into the digestive starch is promoted, and the resistant starch is regenerated on the surface of the semi-cooked rice grains (namely the partially gelatinized rice grains) through cooling to form a resistant starch crystallization layer, so that the conduction of water and heat can be prevented, the conversion of the resistant starch in the rice grains in the cooking process is reduced, and the loss of the resistant starch is reduced. Therefore, when the rice grains are partially gelatinized, the liquid is injected into the cooking utensil, so that the original resistant starch of the rice grains can be greatly reserved, and the content of the resistant starch in the porridge can be improved.

In addition, the higher the degree of the early gelatinization is, the more sufficient the rice gelatinization is, the more sufficient the starch structure in the rice is broken up, the more favorable the recombination of the starch structure of the subsequent cooling is, the generation of the resistant starch is promoted, and the form of the resistant starch obtained by cooling and regeneration is relatively stable, even if the resistant starch is reheated again, the stable existence still can be realized, thereby ensuring the content of the resistant starch in the porridge. Therefore, when the rice grains are completely gelatinized, liquid is injected into the cooking utensil, more and more stable retrogradation resistant starch can be obtained, and the content of the resistant starch in the finally cooked porridge is improved.

For example, in some embodiments, a liquid is injected into the cooking appliance during boiling in the cooking appliance. At this point, the rice grains are not completely gelatinized, and a liquid is injected to cool the rice grains to form a crystalline layer of resistant starch on the surfaces of the rice grains, thereby preventing the conduction/transfer of water and heat, increasing the content of the resistant starch, and reducing the conversion of the original resistant starch in the rice grains into digested starch. Optionally, after the liquid is injected, the cooking appliance can be controlled to continue heating, and the rice core is gelatinized by using the waste heat, so that the cooked porridge rice core is just cooked, and the effect of resistant starch is better.

For example, in some embodiments, as shown in fig. 5, a liquid is injected into the cooking appliance after the cooking appliance completes the boiling process. At the moment, the gelatinization degree of the rice grains is higher, the starch structure in the rice grains is broken up more fully, and more resistant starch with stable structure can be obtained by injecting liquid for cooling, so that the content of the resistant starch is improved.

For example, in some embodiments, as shown in FIGS. 3 and 4, liquid is injected into the cooking appliance after the cooking appliance enters the simmering stage and the rice is cooked. After the cooking utensil is boiled until the water is evaporated to dryness, the temperature of the bottom is quickly raised to enter a stewing stage, and after the rice is cooked, the interior of the cooking utensil is waterless high-temperature rice. At the moment, the rice grains are completely gelatinized, and the liquid is injected into the cooking utensil, so that the whole rice grains of the anhydrous high-temperature rice are quickly cooled and regenerated, and the generation of resistant starch is increased, so that the content of the resistant starch in the finally cooked porridge is further improved.

For example, in some embodiments, the liquid can be injected into the cooking appliance beginning at about 80% of the rice grain gelatinization to maximize the effect of the resistant starch content.

In embodiments having a cook stage, it is within the scope of the present invention that the liquid injected into the cooking appliance for cooling, after cooling back, may be drained from the cooking appliance or separated from the rice, or may remain mixed with the rice and continue to be used for cooking porridge.

In some embodiments of the present invention, as shown in fig. 3 to 5, when controlling the cooking appliance to perform a cooking program, the cooking appliance is controlled to sequentially perform a water absorption phase, a heating phase, and a boiling phase. For example, in some embodiments, rice and water are proportionally (e.g., rice: water: 1: 1.2-1.3) placed in a cooking appliance, and the cooking appliance is heated to a third preset temperature T3, enters a water absorption phase, and is maintained at the third preset temperature T3 for a third preset time T3 during the water absorption phase when performing a porridge cooking procedure. Heating is then continued to boil. Wherein the third preset temperature T3 and the third preset time T3 satisfy: t3 is more than or equal to normal temperature and less than 60 ℃, T3 is more than 0min and less than or equal to 20 min. For example, in some embodiments, the third predetermined temperature T3 may be 30 ℃, 35 ℃, 40 ℃, 45 ℃, 50 ℃, 55 ℃ and the like, and the third predetermined time T3 may be 2min, 5min, 8min, 10min, 13min, 15min, 18min and the like.

In other embodiments of the present invention, when the cooking appliance is controlled to execute the cooking procedure, the cooking appliance is controlled to be heated to directly enter the boiling stage, in other words, when the cooking appliance is controlled to execute the cooking procedure, the water absorption stage is cancelled, and the cooking appliance is directly heated to the boiling stage. The rice grains can be quickly pasted to be well-done by canceling the water absorption stage, the water content of the rice grains is reduced, the pasting degree of the rice grains which do not absorb water is lower than that of the rice grains after absorbing water, the resistant starch content is high, the resistant starch content in the porridge can be further improved, and the better blood sugar reducing effect can be achieved.

According to some embodiments of the present invention, as shown in fig. 3 to 5, after the liquid is injected into the cooking appliance, the cooking appliance is further controlled to continue heating to the first preset temperature. On the one hand, the porridge can be pasted more fully, and due to the existence of the resistant starch crystallization layer, the starch in rice grains is prevented from being converted into the digestive starch, and on the other hand, the temperature of the porridge is enabled to better meet the eating requirements of users, and the user experience is improved.

In some embodiments, the first preset temperature T1 may satisfy: t1 is more than or equal to 50 ℃ and less than or equal to 95 ℃. Within the above temperature range, the porridge has better taste and higher resistant starch content. For example, in some embodiments, the first predetermined temperature T1 may be 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃, 90 ℃ or the like. Preferably, the first preset temperature T1 may satisfy: t1 is more than or equal to 55 ℃ and less than or equal to 80 ℃.

According to some embodiments of the present invention, the temperature of the liquid injected into the cooking appliance is less than or equal to the second preset temperature, so that the rice in the cooking appliance is cooled more rapidly, thereby improving the conversion effect of the resistant starch and the blood sugar reduction effect. In some embodiments, the second preset temperature may be normal temperature or lower.

In some embodiments, after the liquid is injected into the cooking appliance, the temperature in the cooking appliance is less than or equal to a fifth preset temperature, so that the rice grains in the cooking appliance can be sufficiently cooled and regenerated, and the resistant starch content is increased.

In some embodiments, the fifth predetermined temperature may be 60 ℃, for example, in some embodiments, after injecting the liquid into the cooking appliance, the temperature in the cooking appliance may be reduced to 55 ℃, 50 ℃, 45 ℃, 40 ℃, 35 ℃, 30 ℃, 25 ℃, 20 ℃, 15 ℃, 10 ℃ and the like. Preferably, the temperature in the cooking appliance can be lowered to less than 30 ℃, and the effect of increasing the resistant starch content is better.

In the embodiment of the present invention, the liquid injected into the cooking appliance may be stored in the cooking appliance in advance, or may be provided by a liquid supply device (a water purifier, an external water tank, a water bottle, etc.) outside the cooking appliance.

For example, in some embodiments, a cooking appliance includes a cooking body defining a cooking cavity and a liquid injection device disposed in the cooking body and coupled to an external liquid supply device. When liquid is injected into the cooking appliance, the liquid in the external liquid supply equipment is guided into the cooking cavity by controlling the liquid injection device, so that the structure of the cooking appliance is simplified.

For another example, in other embodiments, a cooking appliance includes a cooking body defining a cooking cavity and a reservoir cavity, and a liquid injection device disposed in the cooking body. When liquid is injected into the cooking appliance, the liquid in the liquid storage cavity is guided into the cooking cavity by controlling the liquid injection device. Cooking utensil itself has the stock solution function, makes cooking utensil's the place environment unrestricted, and utilizes stock solution chamber stock solution to be convenient for control liquid volume, liquid temperature etc..

In some embodiments, the cooking appliance further comprises a refrigerating device arranged in the cooking main body to refrigerate the liquid in the liquid storage cavity. Therefore, the liquid injected into the cooking utensil is cold liquid (or cool liquid) with lower temperature, so that the speed and effect of rice retrogradation are increased, and the better low sugar effect is realized.

In the embodiment including the refrigerating device, when the cooking appliance executes the porridge cooking program, the refrigerating device can be controlled to refrigerate immediately, or refrigerate after delaying preset time, for example, the refrigerating device can refrigerate in a heating stage or a boiling stage, so that the requirement of timely injecting liquid into the cooking appliance can be met, and the energy consumption can be improved by storing and keeping the cold liquid for a long time.

In some embodiments, the refrigeration device may comprise a refrigeration member. The refrigeration piece has the portion of generating heat and refrigeration portion, and the cooperation of the chamber wall contact of refrigeration portion and stock solution chamber to refrigerate the liquid in the stock solution intracavity. In some embodiments, the cooling device may further include a heat dissipation device disposed adjacent to the heat generating portion for dissipating heat from the heat generating portion, thereby improving the cooling efficiency of the cooling component.

Alternatively, the cooling member may be a semiconductor cooling plate. Based on the operating principle of the Peltier effect, when voltage is applied to the semiconductor refrigerating sheet, electrons are transferred from the first end to the second end of the semiconductor refrigerating sheet, the temperature of the first end is reduced to form a refrigerating part, and the temperature of the second end is increased to form a heating part.

In some embodiments, the heat dissipation device may include a heat exchanger disposed near or in contact with the heat generating portion to exchange heat with the heat generating portion, and a cooler connected to the heat exchanger to form a heat dissipation loop in which a cooling medium circulates. The cooling medium absorbs heat from the heat generating part in the heat exchanger and achieves cooling in the cooler. The heat dissipation device can further comprise a heat dissipation fan, the heat dissipation fan is arranged close to the cooler and used for driving air around the cooler to flow, so that the temperature of the cooler is reduced, the cooling effect of the cooler on cooling media is improved, the improvement of the refrigeration efficiency of the refrigeration part is facilitated, and the potential safety hazard caused by overhigh temperature of the heating part is reduced.

In the embodiment that the refrigerating element is a semiconductor refrigerating sheet, after cooking is finished, reverse voltage can be applied to the semiconductor refrigerating sheet, so that electrons migrate from the second end to the first end of the semiconductor refrigerating sheet, the temperature of the second end is reduced to form a refrigerating part, and the temperature of the first end is increased to form a heating part. At the moment, the heating part is in contact fit with the cavity wall of the liquid storage cavity to heat the liquid storage cavity, so that the temperature of the residual liquid in the liquid storage cavity is increased and the residual liquid in the liquid storage cavity is evaporated, the phenomenon that the residual liquid in the liquid storage cavity is easy to mildew is avoided, the generated steam can also sterilize and disinfect the liquid storage cavity, and the sanitary condition of the cooking appliance is improved.

According to some embodiments of the invention, the liquid injection device may further comprise a spraying assembly, wherein the liquid introduced into the cooking cavity is further sprayed by the spraying assembly. So that pour into the liquid of culinary art intracavity with the form of spraying with rice direct contact in the wider range to in spraying the treatment process, be favorable to forming the liquid fog, the liquid fog can spread to the bottom of culinary art chamber, with the rice contact cooling that is located the culinary art chamber bottom, thereby improve the cooling homogeneity of bringing back of whole culinary art intracavity rice.

In some embodiments, the spray assembly may have at least one nozzle, which may be a small hole or a gap, to facilitate the formation of the liquid mist. In embodiments where the spray assembly has multiple spray orifices, the multiple spray orifices are capable of spraying to a greater extent and also facilitate the formation of a liquid mist.

Since the congee cooking method of the cooking appliance according to the first aspect of the present invention has the above-mentioned advantageous technical effects, according to the computer-readable storage medium of the second aspect of the present invention, when the congee cooking program is executed, the cooking appliance cooks according to the cooking program, and then injects a liquid into the cooking appliance after boiling occurs in the cooking appliance and the rice grains begin to gelatinize, so that the starch in the rice grains is cooled back to be converted into resistant starch, thereby increasing the content of the resistant starch in the congee and reducing the content of the digested starch. The resistant starch is difficult to digest, and the blood sugar conversion rate is low after the resistant starch is eaten, so that the effect of reducing the blood sugar is achieved.

The cooking appliance according to the third aspect of the invention comprises a memory, a processor and a porridge cooking program of the cooking appliance stored on the memory and capable of running on the processor, and when the processor executes the porridge cooking program, the porridge cooking method of the cooking appliance according to the first aspect of the invention is realized.

Since the cooking method of the cooking utensil according to the first aspect of the present invention has the above-mentioned beneficial technical effects, the cooking utensil according to the third aspect of the present invention is prepared by cooking according to the cooking procedure of rice, then injecting liquid into the cooking utensil after boiling occurs in the cooking utensil and rice grains begin to gelatinize, so that starch in the rice grains is cooled and regenerated and converted into resistant starch, thereby increasing the content of the resistant starch in the porridge and reducing the content of the digested starch. The resistant starch is difficult to digest, and the blood sugar conversion rate is low after the resistant starch is eaten, so that the effect of reducing the blood sugar is achieved.

As shown in fig. 2, a cooking appliance 100 according to a fourth embodiment of the present invention includes: cooking body 10, heating device 50, liquid injection device 20 and control device 30. Here, the cooking appliance 100 may be an electric cooker, an electric pressure cooker, or the like.

Specifically, the cooking body 10 defines a cooking cavity 101 and a liquid storage cavity 102, the heating device 50 is used for heating the cooking cavity 101, the liquid injection device 20 is arranged on the cooking body 10, and the liquid injection device 20 is used for introducing liquid in the liquid storage cavity 102 into the cooking cavity 101. Upon receiving the congee cooking instruction, control device 30 obtains a cooking program and controls cooking appliance 100 to execute the cooking program so as to generate boiling in cooking chamber 101. For example, when the low-sugar porridge cooking button on cooking appliance 100 is triggered, control device 30 receives a cooking instruction, obtains a cooking program, and controls cooking appliance 100 to cook according to the cooking program.

And after the rice grains start to be gelatinized due to boiling in the cooking cavity 101, the control device 30 controls the liquid injection device 20 to introduce the liquid in the liquid storage cavity 102 into the cooking cavity 101 so as to cool the rice grains. Here, the liquid injected into the cooking appliance 100 may be purified water, bottled water, or the like. Cooking utensil 100 itself has the stock solution function, makes cooking utensil 100 place the environment unrestricted, and utilizes stock solution chamber 102 stock solution to be convenient for control liquid volume, liquid temperature etc..

The cooking device 100 of the invention cooks according to the cooking procedure of cooking rice, then injects liquid after the rice grains start to be gelatinized, cools the gelatinized rice grains, the gelatinized starch is in lower temperature, the broken starch molecule hydrogen bonds after gelatinization can be recombined, the molecules are changed into an orderly arranged structure again, the starch in the rice grains is cooled and regenerated and is converted into resistant starch, thereby improving the content of the resistant starch in the finally cooked porridge and reducing the content of the digested starch. The resistant starch is difficult to digest, and the blood sugar conversion rate is low after the resistant starch is eaten, so that the effect of reducing the blood sugar is achieved. The porridge is more suitable for people with sensitive blood sugar and is more suitable for health preservation.

In the embodiment of the present invention, the controller 30 controls the liquid filling device 20 to introduce the liquid in the liquid storage chamber 102 into the cooking chamber 101, and the rice grains may be completely gelatinized or partially gelatinized.

And cooling the gelatinized layer on the surface of the rice grains to form a resistant starch crystalline layer, wherein the resistant starch crystalline layer wraps the starch in the rice grains to control the water absorption of the rice. The raw rice has high resistant starch originally, the higher the water content of the rice grains is, the easier the conversion of the resistant starch into the digestive starch is promoted, and the resistant starch is regenerated on the surface of the semi-cooked rice grains (namely the partially gelatinized rice grains) through cooling to form a resistant starch crystallization layer, so that the conduction of water and heat can be prevented, the conversion of the resistant starch in the rice grains in the cooking process is reduced, and the loss of the resistant starch is reduced. Therefore, when the rice grains are partially gelatinized, the control device 30 controls the liquid injection device 20 to introduce the liquid in the liquid storage cavity 102 into the cooking cavity 101, so that the original resistant starch of the rice grains can be greatly reserved, and the content of the resistant starch in the porridge can be improved.

In addition, the higher the degree of the early gelatinization is, the more sufficient the rice gelatinization is, the more sufficient the starch structure in the rice is broken up, the more favorable the recombination of the starch structure of the subsequent cooling is, the generation of the resistant starch is promoted, and the form of the resistant starch obtained by cooling and regeneration is relatively stable, even if the resistant starch is reheated again, the stable existence still can be realized, thereby ensuring the content of the resistant starch in the porridge. Therefore, when the rice grains are completely gelatinized, the control device 30 controls the liquid injection device 20 to introduce the liquid in the liquid storage cavity 102 into the cooking cavity 101, more and more stable retrogradation resistant starch can be obtained, and the content of the resistant starch in the finally cooked porridge is improved.

For example, in some embodiments, during boiling in cooking appliance 100, control device 30 controls liquid injection device 20 to introduce liquid in liquid storage chamber 102 into cooking chamber 101. At this time, the rice grains are not completely gelatinized, and water is injected to cool so as to form a resistant starch crystalline layer on the surfaces of the rice grains, thereby preventing the conduction/transmission of water and heat, increasing the content of the resistant starch and reducing the conversion of the original resistant starch in the rice grains into the digested starch. Optionally, after the liquid is injected, the cooking appliance 100 can be controlled to continue heating, and the rice core is gelatinized by using the waste heat, so that the cooked porridge rice core is just cooked, and the effect of resistant starch is better.

For example, in some embodiments, as shown in fig. 5, after the cooking appliance 100 completes the boiling process, the control device 30 controls the liquid injection device 20 to introduce the liquid in the liquid storage chamber 102 into the cooking chamber 101. At the moment, the gelatinization degree of the rice grains is higher, the starch structure in the rice grains is fully broken, and liquid is injected for cooling to obtain more resistant starch with stable structure, so that the content of the resistant starch is improved.

According to some embodiments of the present invention, as shown in fig. 3 and 4, after cooking utensil 100 enters into the stewing stage and the rice is cooked, control device 30 controls liquid injection device 20 to introduce the liquid in liquid storage chamber 102 into cooking chamber 101. After the cooking utensil 100 is boiled until the water is evaporated to dryness, the temperature at the bottom is rapidly raised to enter a stewing stage, and after the rice is cooked, the water-free high-temperature rice is in the cooking utensil 100. At this time, the rice grains are completely gelatinized, and the entire rice grains of the anhydrous high-temperature rice are rapidly cooled and retrograded by injecting the liquid into the cooking utensil 100, so that the generation of resistant starch is increased, and the resistant starch content of the finally cooked porridge is further increased.

For example, in some embodiments, the liquid may be injected into the cooking appliance 100 beginning at about 80% rice gelatinization to maximize the effect of the resistant starch content.

In embodiments having a simmering phase, it is within the scope of the present invention that the liquid injected into cooking chamber 101 of cooking appliance 100 for cooling may be drained from cooking chamber 101 or separated from the rice in cooking chamber 101 after cooling has been resumed, or may be mixed with the rice in cooking chamber 101 and used for cooking porridge.

According to the cooking appliance 100 of the embodiment of the invention, cooking is carried out according to a cooking program, then boiling is generated in the cooking appliance 100, after rice grains begin to be gelatinized, the control device 30 controls the liquid injection device 20 to introduce the liquid in the liquid storage cavity 102 into the cooking cavity 101, so that starch in the rice grains is cooled and regenerated and is converted into resistant starch, and therefore, the content of the resistant starch in porridge is increased, and the content of digested starch is reduced. The resistant starch is difficult to digest, and the blood sugar conversion rate is low after the resistant starch is eaten, so that the effect of reducing the blood sugar is achieved.

In some embodiments of the present invention, as shown in fig. 3-5, when control device 30 controls cooking appliance 100 to execute a cooking program, cooking appliance 100 is controlled to sequentially execute a water absorption phase, a heating phase, and a boiling phase. For example, in some embodiments, rice and water are proportionally (e.g., rice: water is 1: 1.2-1.3) placed into cooking appliance 100, cooking appliance 100 performs a porridge cooking procedure, heats to a third preset temperature T3, enters a water absorption phase, and maintains the third preset temperature T3 for a third preset time T3 during the water absorption phase. Heating is then continued to boil. Wherein the third preset temperature T3 and the third preset time T3 satisfy: t3 is more than or equal to normal temperature and less than 60 ℃, T3 is more than 0min and less than or equal to 20 min. For example, in some embodiments, the third predetermined temperature T3 may be 30 ℃, 35 ℃, 40 ℃, 45 ℃, 50 ℃, 55 ℃ and the like, and the third predetermined time T3 may be 2min, 5min, 8min, 10min, 13min, 15min, 18min and the like.

In other embodiments of the present invention, when control device 30 controls cooking appliance 100 to execute the cooking procedure, cooking appliance 100 is controlled to be heated to directly enter the boiling stage, in other words, when control device 100 executes the cooking procedure, the water absorption stage is cancelled, and heating is directly carried out to boiling. The rice grains can be quickly pasted to be well-done by canceling the water absorption stage, the water content of the rice grains is reduced, the pasting degree of the rice grains which do not absorb water is lower than that of the rice grains after absorbing water, the resistant starch content is high, the resistant starch content in the porridge can be further improved, and the better blood sugar reducing effect can be achieved.

According to some embodiments of the present invention, as shown in fig. 3 to 5, after the control device 30 controls the liquid injection device 20 to introduce the liquid in the liquid storage chamber 102 into the cooking chamber 101, the cooking appliance 100 is further controlled to continue heating to the first preset temperature. On the one hand, the porridge can be pasted more fully, and due to the existence of the resistant starch crystallization layer, the starch in rice grains is prevented from being converted into the digestive starch, and on the other hand, the temperature of the porridge is enabled to better meet the eating requirements of users, and the user experience is improved.

According to some embodiments of the present invention, the temperature of the liquid injected into the cooking appliance 100 is less than or equal to the second preset temperature, so that the rice in the cooking appliance 100 is cooled more rapidly, thereby improving the conversion effect of the resistant starch and the sugar reduction effect. In some embodiments, the second preset temperature may be normal temperature or lower.

In some embodiments, after the liquid is injected into the cooking appliance 100, the temperature inside the cooking appliance 100 is less than or equal to the fifth preset temperature, so that the rice grains inside the cooking appliance 100 can be sufficiently cooled and retrograded, thereby increasing the resistant starch content.

In some embodiments, the fifth predetermined temperature may be 60 ℃, for example, in some embodiments, after injecting the liquid into the cooking appliance, the temperature in the cooking appliance 100 may be reduced to 55 ℃, 50 ℃, 45 ℃, 40 ℃, 35 ℃, 30 ℃, 25 ℃, 20 ℃, 15 ℃, 10 ℃, and the like. Preferably, the temperature in the cooking appliance 100 can be lowered to less than 30 ℃, and the effect of increasing the resistant starch content is better.

In some embodiments of the present invention, as shown in fig. 2, the cooking appliance 100 further includes a refrigerating device 40, and the refrigerating device 40 is disposed on the cooking main body 10 to refrigerate the liquid in the liquid storage chamber 102. Thus, the liquid injected into the cooking utensil 100 is a cold liquid (or cool liquid) having a relatively low temperature, thereby increasing the speed and effect of rice retrogradation, and achieving a better low sugar effect.

In the embodiment including the refrigerating device 40, when the cooking appliance 100 executes the porridge cooking procedure, the refrigerating device 40 may be controlled to immediately refrigerate, or refrigerate after delaying for a predetermined time, for example, refrigerate in a heating stage or a boiling stage, so as to meet the requirement of timely injecting liquid into the cooking appliance 100, and avoid storing and keeping the cold liquid warm for a long time, thereby increasing energy consumption.

In some embodiments, the refrigeration device 40 may include a refrigeration member. The refrigeration member has a heat generating portion and a refrigeration portion that is in contact fit with the wall of the reservoir 102 to refrigerate the liquid in the reservoir 102. In some embodiments, the cooling device 40 may further include a heat dissipation device disposed adjacent to the heat generating portion for dissipating heat from the heat generating portion, thereby improving the cooling efficiency of the cooling component.

In the embodiment that the refrigerating element is a semiconductor refrigerating sheet, after cooking is finished, reverse voltage can be applied to the semiconductor refrigerating sheet, so that electrons migrate from the second end to the first end of the semiconductor refrigerating sheet, the temperature of the second end is reduced to form a refrigerating part, and the temperature of the first end is increased to form a heating part. At this time, the heat generating portion contacts and cooperates with the cavity wall of the liquid storage cavity 102 to heat the liquid storage cavity 102, so that the liquid remaining in the liquid storage cavity 102 is heated and evaporated, the liquid remaining in the liquid storage cavity 102 is prevented from being easy to mildew, and the generated water vapor can sterilize and disinfect the liquid storage cavity 102, thereby improving the sanitary condition of the cooking utensil 100.

According to some embodiments of the present invention, as shown in fig. 2, 6-8, the cooking main body 10 includes a cooking body 11, a lid 15, and a liquid storage container 13. The cooking body 11 has a cooking cavity 101, the liquid storage container 13 includes a container body 12 and a mounting seat 14, the mounting seat 14 is installed on one side of the cooking body 11, and the container body 12 has a liquid storage cavity 102 and is installed on the mounting seat 14. The lid body 15 is pivotably provided to the cooking body 11 between a closed position and an open position. The refrigeration unit 40 is mounted to the mount 14 and is located below the reservoir 102. The liquid injection device 20 is disposed on the cover 15, and the liquid injection device 20 moves synchronously with the cover 15, and when the cover 15 is in the closed position, the liquid injection device 20 is communicated with the upper portion of the liquid storage cavity 102 to inject the liquid in the liquid storage cavity 102 into the cooking cavity 102.

In some embodiments, as shown in fig. 2, 6-8, the liquid storage container 13 is located on the left side or the right side of the cooking body 11, the cover 15 includes a first cover portion 151 and a second cover portion 152 protruding from the first cover portion 151, and in a state where the cover 15 is in the covering position, the first cover portion 151 covers the cooking cavity 101, and the second cover portion 152 covers the liquid storage cavity 102. This allows the cooking chamber 101 and the reservoir chamber 102 to be closed with the first and

second cover portions

151 and 152, respectively.

In some embodiments of the present invention, as shown in fig. 2 and 6, the top wall of the reservoir chamber 102 has a liquid outlet 103. This facilitates drawing the cooling liquid from the upper portion of the reservoir 102, and facilitates reducing the piping path for transporting the liquid from the reservoir 102 to the injection device 20. The liquid injection device 20 has a liquid passage port 201, and in a state where the cover body 15 is in the closed position, the liquid passage port 201 faces and communicates with the liquid outlet 103, and in a state where the cover body 15 is in the open position, the liquid passage port 201 is separated from the liquid outlet 103. Therefore, when the cover body 15 is in the covering position, a liquid conveying path can be formed, liquid can be conveniently conveyed from the liquid storage cavity 102 to the liquid injection device 20 to be sprayed out, and when the cover body 15 is in the opening position, abrasion and interference at the connecting part of the liquid injection device 20 and the liquid storage cavity 102 can be avoided.

Specifically, as shown in fig. 2 and fig. 6, the cooking apparatus 100 further includes a first sealing member 61 disposed on the cooking body 11 and surrounding the liquid outlet 103 when in the open position, and/or the first sealing member 61 disposed on the cover 15 and surrounding the liquid inlet 201, and the cooking body 11 and the cover 15 are in sealing engagement with each other through the first sealing member 61 when the cover 15 is in the closed position. This makes it possible to seal the junction between the liquid outlet 103 and the liquid passage 201 by the first sealing member 61, so as to facilitate the formation of a liquid path for the liquid.

Alternatively, the liquid injection device 20 includes a connection pipe, one end of which forms a liquid through port 201, and the liquid through port 201 is located in the cover 15 and close to the side of the cover 15 facing the cooking body 11, or the liquid through port 201 is exposed from the side of the cover 15 facing the cooking body 11. This facilitates the connection of the injection device 20 to the reservoir 102.

Optionally, as shown in fig. 2 and fig. 6, a liquid outlet pipe 41 is disposed in the liquid storage cavity 102, and one end of the liquid outlet pipe 41 is communicated with the liquid outlet 103 and the other end extends to the lower portion of the liquid storage cavity 102. Therefore, when the cooling liquid is conveyed, the liquid with lower temperature at the bottom of the liquid storage cavity 102 can be taken firstly, so that the spraying effect of the liquid is improved.

In some examples, as shown in fig. 2 and 6, the liquid outlet 103 is formed in a top wall of the liquid container 13, so as to facilitate not only adding liquid into the liquid container 13, but also connecting with the liquid filling device 20 through the liquid outlet 103.

In other embodiments of the present invention, as shown in fig. 7 and 8, the top of the liquid storage cavity 102 has an avoiding opening 104, the liquid injection device 20 includes a connection pipe protruding from a side of the cover 15 facing the cooking body 11, the connection pipe extends into the liquid storage cavity 102 through the avoiding opening 104 when the cover 15 is in the closed position, and the connection pipe is separated from the liquid storage cavity 102 when the cover 15 is in the open position. Therefore, when the cover body 15 is in the covering position, a liquid conveying path can be formed, liquid can be conveniently conveyed from the liquid storage cavity 102 to the liquid injection device 20 to be sprayed out, and when the cover body 15 is in the opening position, the abrasion and interference at the connecting part of the connecting pipe and the liquid storage cavity 102 can be avoided.

Specifically, as shown in fig. 7 and 8, the cooking appliance 100 further includes a second sealing member 62, the second sealing member 62 is disposed on the cooking body 11 or the cover 15, in a state that the cover 15 is in the covering position, the second sealing member 62 surrounds the avoiding opening 104, and the cooking body 11 and the cover 15 are in sealing fit through the second sealing member 62. This enables the second sealing member 62 to seal the avoiding opening 104, thereby achieving a sealed connection between the liquid injection device 20 and the liquid storage chamber 102, and facilitating the formation of a liquid path for the cooling liquid.

According to some embodiments of the present invention, as shown in fig. 2, 6-8, the liquid injection device 20 may further include a spraying assembly 23, the spraying assembly 23 is in communication with the liquid storage cavity 102 and is adapted to spray the atomized liquid toward the cooking cavity 101, in other words, the liquid injected into the cooking cavity 101 is also sprayed by the spraying assembly 23 to form a liquid mist. So that the liquid injected into the cooking cavity 101 is in direct contact with the rice in a wider range in the form of liquid mist, and the liquid mist can be diffused to the bottom of the cooking cavity 101 to be in contact with the rice at the bottom of the cooking cavity 101 for cooling, thereby improving the uniformity of cooling regeneration of the rice in the whole cooking cavity 101.

In some embodiments, the spray assembly 23 may have at least one nozzle, which may be a small hole or a gap, to facilitate the formation of the liquid mist. In embodiments where the spray assembly 23 has multiple spray orifices, the multiple spray orifices are capable of spraying to a greater extent and also facilitate the formation of a liquid mist.

The cooking appliance 100 and the congee cooking method thereof according to one embodiment of the present invention will be described in detail with reference to the accompanying drawings, it being understood that the following description is illustrative only and not to be construed as limiting the invention.

As shown in fig. 2, the cooking appliance 100 according to the embodiment of the present invention is an electric cooker, and includes: the cooking device comprises a cooking main body 10, a heating device 50, a liquid injection device 20, a control device 30, a refrigerating device 40 and a detection device. The cooking main body 10 includes a cooking body 11, a liquid storage container 13, and a cover 15. The cooking body 11 has a cooking cavity 101, the liquid storage container 13 includes a container body 12 and a mounting seat 14, the mounting seat 14 is installed on one side of the cooking body 11, and the container body 12 has a liquid storage cavity 102 and is installed on the mounting seat 14. The refrigeration unit 40 is mounted to the mount 14 and is located below the reservoir 102. The control device 30 is attached to the lid 15 and electrically connected to the refrigeration device 40. The heating device 50 is mounted to the cooking body 11 for heating the cooking cavity 101 to facilitate cooking. The liquid injection device 20 comprises a liquid pump 21, a liquid injection pipe 22 and a spraying assembly 23, the spraying assembly 23 is mounted on the cover body 15, a nozzle of the spraying assembly 23 is communicated with the cooking cavity 101, the liquid pump 21 is mounted on the cover body 15, the liquid injection pipe 22 is connected with the liquid pump 21 and the spraying assembly 23 and is connected with the liquid pump 21 and the liquid storage cavity 102, and liquid in the liquid storage cavity 102 can be sprayed to the cooking cavity 101 through the spraying assembly 23 under the driving of the liquid pump 21.

In some embodiments of the invention, as shown in fig. 3 and 4, the working process logic of the low sugar porridge comprises:

1) the user puts the washed rice into the cooking cavity 101 according to the rice water ratio of the rice, wherein the ratio of the rice: 1: 1.2-1.3 of water, and selecting a low-sugar porridge cooking function;

2) after receiving the congee cooking instruction, control device 30 acquires a cooking program and controls cooking appliance 100 to execute the cooking program;

3) the detection device detects a working environment;

4) the refrigerating device 40 refrigerates the liquid in the reservoir chamber 102;

5) the heating device 50 heats the cooking cavity 101, and when the temperature of the cooking cavity 101 is increased to a third preset temperature T3 (T3 is less than or equal to the normal temperature and less than 60 ℃), the cooking appliance 100 enters a water absorption stage;

6) in the water absorption stage, a third preset temperature T3 is maintained for a third preset time T3 (T3 is more than 0min and less than or equal to 20min, preferably, T3 is more than or equal to 7min and less than or equal to 15 min);

7) the heating device 50 continues to heat the cooking cavity 101, i.e. the heating phase;

8) when the cooking cavity 101 is boiled, the cooking appliance 100 enters a boiling stage, the boiling is maintained for a first preset time t1 (t 1 is more than or equal to 10min and less than or equal to 20min, preferably t1 is more than or equal to 13min and less than or equal to 16min), and water in the cooking cavity 101 is evaporated to dryness;

9) the temperature of the bottom of the cooking cavity 101 is rapidly raised to a fourth preset temperature T4(115 ℃ to T4 ℃ to 140 ℃, preferably 120 ℃ to T4 to 130 ℃), the cooking utensil 100 enters a stewing stage, and the stewing stage is maintained for a fourth preset time T4(0min < T4 to 20min) to cook the rice;

10) the liquid injection device 20 injects the refrigerated cold liquid in the liquid storage cavity 102 into the cooking cavity 101, so that the high-temperature rice is quickly cooled to a fifth preset temperature T5(T5 is less than or equal to 60 ℃, preferably T5 is less than or equal to 30 ℃), the temperature of the rice is reduced and the rice is regenerated, and the starch of the rice grains is converted into resistant starch when meeting cold, thereby achieving the effect of low sugar;

11) adding a proper amount of water, and heating the cooking cavity 101 through the heating device 50 to raise the temperature of the cooking cavity 101 to a first preset temperature T1 (T1 is more than or equal to 50 ℃ and less than or equal to 95 ℃, preferably T1 is more than or equal to 55 ℃ and less than or equal to 80 ℃);

12) the cooking appliance 100 is controlled to enter a keep warm stage.

In other embodiments of the present invention, as shown in fig. 5, the logic of the working process of the low sugar porridge comprises:

3) the detection device detects a working environment;

8) when the cooking cavity 101 is boiled, the cooking utensil 100 enters a boiling stage and keeps boiling for a first preset time t1 (t 2 is more than or equal to 10min and less than or equal to 20min, preferably t1 is more than or equal to 13min and less than or equal to 16 min);

9) the liquid injection device 20 injects the refrigerated cold liquid in the liquid storage cavity 102 into the cooking cavity 101, so that the rice grains are rapidly cooled to a fifth preset temperature T5(T5 is less than or equal to 60 ℃, preferably T5 is less than or equal to 30 ℃), the temperature of the rice grains is reduced and the rice grains are regenerated, and the starch of the rice grains is converted into resistant starch when meeting cold, thereby achieving the effect of low sugar;

10) adding a proper amount of water, and heating the cooking cavity 101 through the heating device 50 to raise the temperature of the cooking cavity 101 to a first preset temperature T1 (T1 is more than or equal to 50 ℃ and less than or equal to 95 ℃, preferably T1 is more than or equal to 55 ℃ and less than or equal to 80 ℃);

11) the cooking appliance 100 is controlled to enter a keep warm stage.

Other constructions and operations of the cooking appliance 100 according to the embodiment of the present invention are known to those of ordinary skill in the art and will not be described in detail herein.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example" or "some examples" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to 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. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.

Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing steps of a custom logic function or process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present invention.

The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.

It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. If implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.

It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.

In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.

The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. A porridge cooking method of a cooking appliance is characterized by comprising the following steps:

after receiving a porridge cooking instruction, acquiring a rice cooking program, and controlling the cooking appliance to execute the rice cooking program so as to generate boiling in the cooking appliance;

after boiling occurs in the cooking appliance and rice grains begin to gelatinize, liquid is injected into the cooking appliance to cool the rice grains.

2. The congee cooking method of a cooking appliance of claim 1, wherein the cooking appliance is controlled to heat up to directly enter a boiling stage when the cooking appliance is controlled to perform the congee cooking procedure.

3. The congee cooking method of a cooking appliance of claim 1, wherein a liquid is injected into the cooking appliance during boiling in the cooking appliance.

4. The method of claim 1, wherein the liquid is injected into the cooking appliance after the cooking appliance has completed the boiling process.

5. The method of claim 1 wherein a liquid is injected into the cooking device after the cooking device enters the simmering stage and the rice is cooked.

6. The congee cooking method of any one of claims 1-5, wherein the cooking appliance is further controlled to continue heating to the first preset temperature after the liquid is injected into the cooking appliance.

7. The congee cooking method of the cooking appliance of any one of claims 1 to 5, wherein the temperature of the liquid injected into the cooking appliance is less than or equal to a second preset temperature.

8. The method for cooking porridge using a cooking device according to any one of claims 1 to 5, wherein the temperature in the cooking device is equal to or lower than a fifth preset temperature after the liquid is injected into the cooking device.

9. The congee cooking method of any one of claims 1 to 5, wherein the cooking appliance comprises a cooking body defining a cooking cavity and a liquid storage cavity, and a liquid injection device provided in the cooking body, wherein when liquid is injected into the cooking appliance, the liquid in the liquid storage cavity is introduced into the cooking cavity by controlling the liquid injection device.

10. The congee cooking method of a cooking appliance of claim 8, wherein the liquid injection device further comprises a spray assembly, wherein the liquid introduced into the cooking chamber is further sprayed by the spray assembly.

11. The congee cooking method of the cooking appliance of claim 8, further comprising a cooling device disposed in the cooking body to cool the liquid in the liquid storage chamber.

12. A computer readable storage medium, characterized in that a congee cooking program of a cooking appliance is stored thereon, which when executed by a processor implements a congee cooking method of the cooking appliance according to any one of claims 1-11.

13. A cooking appliance comprising a memory, a processor and a congee cooking program of the cooking appliance stored on the memory and executable on the processor, the processor implementing a congee cooking method of the cooking appliance as claimed in any one of claims 1 to 11 when executing the congee cooking program.

14. A cooking appliance, comprising:

a cooking body defining a cooking cavity and a reservoir cavity;

a heating device for heating the cooking cavity;

the liquid injection device is arranged in the cooking main body and used for guiding liquid in the liquid storage cavity into the cooking cavity;

the control device obtains a cooking program after receiving a porridge cooking instruction, controls the cooking appliance to execute the cooking program so as to enable the cooking cavity to generate boiling, controls the liquid injection device to guide the liquid in the liquid storage cavity into the cooking cavity after the boiling is generated in the cooking cavity and rice grains start to be gelatinized, and enables the rice grains to be cooled.

15. The cooking appliance of claim 13, wherein the liquid injection device further comprises a spray assembly in communication with the reservoir chamber and adapted to spray the atomized liquid toward the cooking chamber.

16. The cooking appliance according to claim 14, further comprising a cooling device disposed in the cooking body to cool the liquid in the liquid reservoir.