CN113133669A

CN113133669A - Control method and device, cooking equipment and readable storage medium

Info

Publication number: CN113133669A
Application number: CN202010066825.9A
Authority: CN
Inventors: 黄韦铭; 刘化勇; 邢胜华; 罗飞龙; 羊小亮; 吴良柳
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-01-20
Filing date: 2020-01-20
Publication date: 2021-07-20
Also published as: WO2021147651A1

Abstract

The application provides a control method, a control device, a cooking device and a readable storage medium. The control method of the cooking equipment comprises the following steps: responding to a cooking instruction, and controlling to start the heating device; and in the flushing stage, starting to alternately execute the operation of a pressure control opening device and a pressure control opening release structure, wherein the pressure device is suitable for configuring a pressure difference between the first chamber and the second chamber, the pressure difference is suitable for driving the liquid in the second chamber to flow into the first chamber, and the pressure release structure is configured for releasing the pressure of the first chamber and enabling the liquid in the first chamber to flow back to the second chamber. Through the technical scheme of this application, adopt the liquid that is higher than the normal atmospheric temperature to erode the grain of rice, can reduce the conversion of sugar in the grain of rice to generate more resistant starch, thereby be favorable to promoting the trophism of the rice of cooking out.

Description

Control method and device, cooking equipment and readable storage medium

Technical Field

The present application relates to the field of cooking technologies, and in particular, to a method for controlling a cooking apparatus, a device for controlling a cooking apparatus, and a computer-readable storage medium.

Background

In the related art, the rice grains are soaked to separate out sugar, so that the cooking of the low-sugar rice is realized, but the following defects exist:

soaking of rice grains at normal temperature causes some components beneficial to human body (such as resistant starch and the like) in the rice grains to be leached out along with the precipitated sugar, and the nutrition of the rice is reduced.

Moreover, any discussion of the prior art throughout the specification is not an admission that the prior art is necessarily known to a person of ordinary skill in the art, and any discussion of the prior art throughout the specification is not an admission that the prior art is necessarily widely known or forms part of common general knowledge in the field.

Disclosure of Invention

The present application is directed to solving at least one of the problems in the prior art.

To this end, an aspect of the present application is directed to a control method of a cooking apparatus.

Another aspect of the present application is directed to providing a control device of a cooking apparatus, and a computer-readable storage medium.

An aspect of the present application is directed to a method of controlling a cooking apparatus, including: responding to a cooking instruction, and controlling to start the heating device; and in the flushing stage, starting to alternately execute the operation of a pressure control opening device and a pressure control opening release structure, wherein the pressure device is suitable for configuring a pressure difference between the first chamber and the second chamber, the pressure difference is suitable for driving the liquid in the second chamber to flow into the first chamber, and the pressure release structure is configured for releasing the pressure of the first chamber and enabling the liquid in the first chamber to flow back to the second chamber.

In the technical scheme, the cooking equipment comprises a cooking pot and a material containing part, a first cavity and a second cavity are formed at least on the inner side and the outer side of the material containing part, the first cavity is used for containing rice grains, the second cavity is used for containing liquid, the heating device is suitable for heating the cooking pot, a cooking instruction is configured to control the cooking equipment to execute a cooking process, if the cooking process is started, the heating device is firstly triggered to start heating, after the second cavity is heated, the pressure device and the pressure release structure are alternately controlled to start, the first cavity is flushed, the rice grains are flushed by liquid higher than the normal temperature, the conversion of sugar in the rice grains can be reduced, more resistant starch is generated, and the improvement of the nutrition of cooked rice is facilitated.

Specifically, the opening-controlling pressure-releasing structure may specifically be a control valve on a passage between the first chamber and/or the second chamber and the environment, so as to return the first chamber and/or the second chamber to normal pressure, or may be a structure for exhausting air from the first chamber during normal pressure soaking or exhausting air from the first chamber during negative pressure soaking.

The pressure relief means releases the pressure difference, so that the pressure difference between the first chamber and the second chamber is eliminated, and the liquid in the first chamber can return to the second chamber from the first chamber under the driving of gravity.

The pressure device may include an air pump, and the controlling of the operation of the pressure device may specifically include controlling of the operation of the air pump, and in addition, an air passage may be further provided between the air pump and the first chamber, and a control valve may be provided on the air passage, and the controlling of the operation of the pressure device may further include controlling of opening the control valve.

For solitary high temperature scouring operation, can improve the drop sugar volume, and then improve the controllability of drop sugar, also be favorable to accelerating the culinary art process of rice according to the control method of the above-mentioned technical scheme's of this application cooking equipment in addition, can also have following additional technical features:

in the above technical solution, in the flushing stage, the operation of alternately executing the pressure opening control device and the pressure opening control pressure release structure is started, and specifically includes: collecting the liquid temperature of the second chamber; and if the liquid temperature of the second chamber is detected to be greater than or equal to the first preset temperature, starting to alternately execute the operation of controlling the pressure opening device and the pressure opening and releasing structure.

The first preset temperature corresponds to the trigger of the flushing stage, and may be set to be the gelatinization temperature, specifically, greater than or equal to 60 ℃ and less than 100 ℃, and preferably, the first preset temperature is greater than or equal to 70 ℃ and less than 100 ℃.

In the technical scheme, if the liquid temperature of the second chamber is detected to be higher than or equal to a first preset temperature, the pressure device and the pressure release structure are controlled to be alternately opened, the first chamber is flushed, the rice grains in the first chamber are easy to reach a gelatinization state, the pressure device is opened and is suitable for configuring pressure difference, liquid is driven to enter the first chamber, the pressure release structure is opened and is suitable for reducing the pressure difference, the liquid is driven to flow back to the second chamber, one flushing operation of the first chamber is finished by driving the liquid by reasonably setting the interval time between the operation of the pressure device and the operation of the pressure release structure, the material can have lower water content by adopting water with higher temperature to flush the rice grains for multiple times, the conversion of sugar content is reduced, the control of sugar analysis is realized, and more resistant starch can be generated.

The pressure device can be directly communicated with the first cavity to reduce pressure of the first cavity, or can be communicated with the second cavity to pressurize the second cavity, and the pressure difference drives the liquid to enter the first cavity by enabling the first cavity and the second cavity to generate pressure difference.

In the above technical solution, the device for controlling the opening pressure specifically includes: controlling the pressure device to continuously operate; detecting that the operating parameter of the pressure device and/or the state parameter of the first chamber matches a preset soaking detection parameter, controlling the pressure device to enter a soaking operation mode, wherein in the soaking operation mode, the pressure device is configured to enter a closed state, or the pressure device is configured to run with reduced power, or the pressure device is configured to run intermittently.

In the technical scheme, in order to prevent the pressure difference from being too large in the operation process of the pressure device, the condition that the pressure device changes the operation state to stop increasing the pressure difference or reduce the increasing rate of the pressure difference is determined, and the operation state is changed to stop configuring the pressure difference, control the power reduction of the pressure device to continuously operate or control the intermittent operation of the pressure device to stop or reduce the increasing rate of the pressure difference so as to enable the pressure device to enter the soaking operation mode.

The operation parameters of the pressure device can comprise the continuous operation time of the pressure device reaching the preset time, the state parameters of the first chamber can comprise the air pressure in the first chamber, the liquid level of the first chamber and the like, the detection result shows that the parameters are matched with the preset soaking detection parameters, the operation state of the pressure device needs to be changed, the pressure device is configured into a soaking operation mode by changing the operation state of the pressure device, if the pressure device enters the soaking operation mode, the liquid level of the first chamber stops rising in the process of driving liquid to flow into the first chamber, or the rising speed of the liquid level of the first chamber is reduced, so that the liquid inlet flushing requirement is met.

In the above technical solution, the structure for controlling opening and pressure release further comprises: detecting that the starting time of the pressure release structure is greater than or equal to a first preset time; and/or detecting that the state parameter of the first chamber is matched with a preset fall-back detection parameter, and controlling to close the pressure release structure.

In the technical scheme, whether the pressure releasing structure completes the pressure releasing operation or not is determined by detecting the opening time of the pressure releasing structure and/or detecting parameters such as air pressure in the first cavity, liquid level of the first cavity and the like, for example, by reasonably setting a first preset time, if the detected opening time is greater than or equal to the first preset time, the pressure releasing operation can be considered to be completed, and/or the detected air pressure of the first cavity is recovered to the normal pressure, the pressure releasing operation can also be considered to be completed, and/or the detected liquid level of the first cavity is reduced to a lower liquid level, the pressure releasing operation can also be considered to be completed, and the reliability of the flushing operation is ensured by combining the on-off control of the pressure device.

In the above technical solution, the method further comprises: and if the liquid temperature of the second chamber is detected to be greater than or equal to the first preset temperature, controlling the heating device to stop running.

In the technical scheme, when the liquid temperature of the second cavity is detected to be greater than or equal to the first preset temperature, the heating device is controlled to stop running so as to prevent the phenomenon that the cooked rice is precocious due to overhigh flushing temperature, and if the cooked rice is boiled and heated subsequently, the taste of the cooked rice is influenced.

In the above technical solution, in the flushing stage, the operation of alternately executing the pressure opening control device and the pressure opening control pressure release structure is started, and the method further includes: if the opening times of the pressure device and/or the pressure relief structure are larger than or equal to the preset times, controlling the pressure relief structure to relieve the pressure of the first chamber, and then controlling the pressure device and the pressure relief structure to be closed; and/or if the duration of the flushing stage is greater than or equal to a second preset duration, controlling the pressure release structure to release pressure to the first chamber, and then controlling the pressure device and the pressure release structure to be closed.

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

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

In the technical scheme, if the preset times corresponding to the opening times of the pressure device and/or the pressure release structure and the second preset time corresponding to the duration time of the scouring stage are determined, on one hand, the better scouring effect and the generation effect of resistant starch can be ensured, and on the other hand, the scouring time can be reasonably controlled so as to ensure that the whole cooking process is not too long.

In the above technical scheme, before detecting that the liquid temperature of the second chamber is greater than or equal to a first preset temperature, the method further includes: and controlling to start the pressure device when the liquid temperature of the second chamber is detected to be greater than or equal to a second preset temperature, and configuring the pressure device to be in a soaking working mode until the duration of the soaking working mode is detected to be greater than or equal to the second preset duration, and the liquid temperature of the second chamber is increased to be greater than or equal to the first preset temperature, wherein the second preset temperature is less than the first preset temperature.

In the technical scheme, before entering the washing stage, that is, before the liquid temperature of the second chamber is greater than or equal to the first preset temperature, it may be further detected whether the liquid temperature of the second chamber is greater than or equal to the second preset temperature, the second preset temperature corresponds to the triggering of the soaking stage, if the liquid temperature of the second chamber is greater than or equal to the second preset temperature, the pressure device is controlled to be turned on, and the pressure device is configured to be in the soaking working mode, so that the first chamber is always maintained to have a certain amount of liquid, and the rice grains in the first chamber are soaked in the liquid environment greater than or equal to the second preset temperature.

Specifically, through control heating device and pressure device operation, so that the grain of rice soaks in the liquid that is higher than the normal atmospheric temperature and absorbs water, on the one hand, can make the grain of rice fully absorb water, in order to promote the homogeneity that is heated, and then promote the culinary art effect, on the other hand, control heating device operation before control start-up pressure device is heated the second cavity, for solitary high temperature scouring operation, can improve the drop sugar volume, and then improve the controllability of drop sugar, also be favorable to accelerating the culinary art process of rice in addition.

Wherein the second predetermined temperature is greater than or equal to 35 ℃ and less than or equal to 60 ℃, preferably greater than or equal to 40 ℃ and less than or equal to 55 ℃, soaking the rice grains in the environment greater than or equal to the second predetermined temperature to make the rice grains absorb water, and heating during soaking is also beneficial to shortening the boiling time so as to shorten the time consumption of the whole cooking process.

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

In the technical scheme, if the liquid temperature of the second chamber is detected to be greater than or equal to the second preset temperature, the heating device can be controlled to operate in a power-down mode or in an intermittent mode, and the water absorption amount of the rice grains is improved by prolonging the soaking duration.

In any one of the above technical solutions, the method further includes: and if the operation of alternately executing the pressure control starting device and the pressure control starting and releasing structure is finished, controlling the heating device to continue to operate.

In the technical scheme, after the high-temperature flushing operation is finished, the heating device is restarted to enter a cooking stage.

In any one of the above technical solutions, the controlling and starting the heating device specifically includes: and controlling the heating device to start to operate according to the first power, and controlling the operation time of the heating device to be longer than or equal to the third operation time.

In this technical scheme, after the completion of washing, control heating device and continue to operate according to first power to get into boiling cooking stage, in the in-process that control heating device heated the second chamber, during the vapor evaporation that does not contain sugar gets into the grain of rice, and then realize the preparation of low sugar rice.

The heating device is controlled to operate according to the first power, so that the temperature in the cooking pot is kept at least between 70 ℃ and 100 ℃, the rice fully absorbing moisture fully absorbs heat and is gelatinized, the process also becomes a high-power boiling heating rice steaming stage, and the first power W is more than 200W/s.

In any one of the above technical solutions, the method further includes: when the operation time of the heating device according to the first power is detected to be longer than or equal to three preset time lengths and/or the duration time of the liquid level in the second chamber in the state of being longer than or equal to the boiling temperature is detected to be longer than or equal to a fourth preset time length, the heating device is controlled to be switched to continue to operate according to the second power; and controlling to close the heating device to finish the cooking process when the operation time of the heating device according to the second power is detected to be greater than or equal to a fifth preset time.

And the heating device is controlled to operate according to the second power, and the liquid in the second cavity can be continuously in a heat dissipation state, so that the heat preservation of the steamed rice is realized.

And when detecting that the operation time of the heating device is controlled to be more than or equal to a third preset time according to the first power and/or detecting that the liquid temperature in the second chamber is continuously more than or equal to a fourth preset time in a state of being more than or equal to the boiling temperature, controlling to reduce the heating power to a second heating power, wherein the stage is mainly to enrich the fragrance of the rice, and in addition, the rice grains which are not completely gelatinized in the washing stage are ensured to be gelatinized again, the duration is a fifth preset time (5 minutes to 20 minutes are optimal), and the second power is less than 150W/s.

An object of a second aspect of the present application is to provide a control device of a cooking apparatus, comprising: a memory, a processor, and a computer program stored on the memory and executable on the processor; the computer program, when executed by a processor, implements the steps of a method of controlling a cooking appliance as in any one of the preceding claims. Therefore, the technical effect of the cooking control method defined by any one of the above technical solutions is achieved, and details are not repeated herein.

It is an object of a third aspect of the present application to provide a cooking apparatus comprising: a cooking pan; the cooking pot comprises a material containing piece, a first cavity and a second cavity, wherein at least part of the material containing piece is contained in the cooking pot, the first cavity is formed in the material containing piece, the second cavity is formed between the cooking pot and the material containing piece, a liquid channel is formed between the first cavity and the second cavity, and the first cavity and the second cavity are communicated through the liquid channel; control means of a cooking apparatus as defined in the second aspect of the application; a pressure device connected with the control device, wherein the pressure device is configured to configure a pressure difference between the first chamber and the second chamber, and the pressure difference is suitable for driving the liquid in the second chamber to flow into the first chamber; and the heating device is connected with the control device and is configured to heat the cooking pot.

In the technical scheme, the cooking equipment comprises a cooking pot and a material containing part, at least a first cavity and a second cavity are formed on the inner side and the outer side of the material containing part, the first cavity is used for containing rice grains, the second cavity is used for containing liquid, the heating device is suitable for heating the cooking pot, a cooking instruction is configured to control the cooking equipment to execute a cooking process, if the cooking process is started, the heating device is firstly triggered to start heating, after the second cavity is heated, the first cavity is flushed by alternately controlling the pressure starting device and the pressure releasing structure, the conversion of sugar in the rice grains can be reduced by flushing the rice grains with the liquid higher than the normal temperature, more resistant starch is generated, and the nutrition of cooked rice is promoted. In the above technical solution, the method further comprises: and the pressure relief structure is provided with a first gas channel, the first gas channel is connected with at least one of the first chamber and the second chamber, and when the first gas channel is communicated, the pressure difference between the inside and the outside of the first chamber is reduced.

In the technical scheme, the pressure release structure is suitable for reducing the pressure difference between the first cavity and the second cavity, the pressure of the first cavity is released by controlling and opening the pressure release structure, and liquid in the first cavity can flow back to the second cavity after pressure release so as to take away separated sugar through liquid backflow.

In the above technical solution, the method further comprises: the cavity state detection assembly is arranged in the material containing part and/or the cooking pot, the cavity state detection assembly is connected to the control device and is configured to detect state parameters of the first cavity and/or the second cavity, and the state detection assembly comprises a temperature sensor, a liquid level sensor and/or an air pressure sensor.

In the technical scheme, the temperature sensor is used for detecting the liquid temperature in the first cavity and/or the second cavity, and the liquid level sensor and/or the air pressure sensor is used for detecting whether the liquid level in the first cavity rises to meet the requirement of soaking rice grains, so that the control of the pressure device and the pressure release structure is guided through the detection of the liquid level sensor and/or the air pressure sensor.

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

A fourth aspect of the present application is directed to a computer-readable storage medium having a control program of a cooking appliance stored thereon, the control program of the cooking appliance implementing the steps of the method of controlling a cooking appliance as in any one of the above when executed by a processor. Therefore, all the advantages of the control method of the cooking apparatus described above are not stated herein.

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

Drawings

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

fig. 1 and 2 show a schematic structural view of a cooking apparatus according to an embodiment of the present application;

fig. 3 shows a schematic structural diagram of a cooking apparatus according to another embodiment of the present application;

fig. 4 shows a schematic flow chart of a control method of a cooking apparatus according to an embodiment of the present application;

fig. 5 shows a schematic flow chart of a control method of a cooking apparatus according to another embodiment of the present application;

fig. 6 shows a schematic flow chart of a control method of a cooking apparatus according to another embodiment of the present application;

fig. 7 shows a schematic flow chart of a control method of a cooking apparatus according to another embodiment of the present application;

fig. 8 shows a schematic flow chart of a control method of a cooking apparatus according to another embodiment of the present application;

fig. 9 illustrates a cooking progress graph of a cooking apparatus according to an embodiment of the present application;

fig. 10 shows a cooking progress graph of a cooking apparatus according to another embodiment of the present application;

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

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

Wherein, the correspondence between the reference numbers and the component names in fig. 1 to 3 is:

10 cooking pots, 20 material holding members, 202 a first chamber, 102 a second chamber, 204 a liquid passage, 302 an air pump, 304 a three-way valve, 306 a first air passage, 308 a second air passage, 310 a first control valve, 312 a second control valve, 40 a cover body.

Detailed Description

In order that the above objects, features and advantages of the present application can be more clearly understood, the present application will be described in further detail with reference to the accompanying drawings and detailed description. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, however, the present application may be practiced otherwise than as specifically described herein and, therefore, the scope of the present application is not limited by the specific embodiments disclosed below.

A control method of a cooking apparatus, a control device of a cooking apparatus, and a computer-readable storage medium provided by some embodiments of the present application are described below with reference to fig. 1 to 12.

As shown in fig. 1, a cooking apparatus according to an embodiment of the present application includes: cooking pot 10, material container 20, pressure means and heating means (not shown in the figures).

The material containing part 20 is at least partially contained in the cooking pot 10, a first cavity 202 is formed in the material containing part 20, and a second cavity 102 is formed between the cooking pot 10 and the material containing part 20, wherein a liquid channel 204 is formed between the first cavity 202 and the second cavity 102, and the first cavity 202 and the second cavity 102 are communicated by the liquid channel 204; a pressure device configured to configure a pressure difference between the first chamber 202 and the second chamber 102, the pressure difference being adapted to drive the liquid in the second chamber 102 into the first chamber 202, and a heating device configured to heat the cooking pan 10, as shown in fig. 2.

The cooking apparatus further includes: a pressure relief structure having a first gas channel 306, the first gas channel 306 being connected to at least one of the first chamber 202 and the second chamber 102, and when the first gas channel 306 is open, a pressure difference between the inside and the outside of the first chamber 202 is reduced.

The cooking device comprises a cooking pot 10 and a material containing part 20, at least a first chamber 202 and a second chamber 102 are formed on the inner side and the outer side of the material containing part 20, the first chamber 202 is used for containing rice grains, the second chamber 102 is used for containing liquid, a heating device is suitable for heating the cooking pot 10, a cooking instruction is configured for controlling the cooking device to perform a cooking process, if the cooking process is started, the heating device is firstly triggered to start heating, after the second chamber 102 is heated, the first chamber 202 is washed by alternately controlling a pressure opening device and a pressure releasing structure, the conversion of sugar in the rice grains can be reduced by washing the rice grains with the liquid higher than the normal temperature, so that more resistant starch is generated, and the nutrition of cooked rice is improved.

Specifically, the pressure release structure is adapted to reduce a pressure difference between the first chamber 202 and the second chamber 102, the pressure of the first chamber 202 is released by controlling to open the pressure release structure, and the liquid in the first chamber 202 after pressure release can flow back to the second chamber, so as to take away the precipitated sugar through liquid backflow.

The cooking apparatus further includes: a chamber state detection assembly disposed within material holder 20 and/or cooking pan 10, the chamber state detection assembly configured to detect a state parameter of first chamber 202 and/or second chamber 102, the state detection assembly including a temperature sensor, and a liquid level sensor and/or a gas pressure sensor.

Specifically, a temperature sensor is used to detect the temperature of the liquid in the first chamber 202 and/or the second chamber 102, and a liquid level sensor and/or an air pressure sensor is used to detect whether the liquid level in the first chamber 202 rises to meet the requirement of soaking the rice grains, so as to guide the control of the pressure device and the pressure release structure through the detection of the liquid level sensor and/or the air pressure sensor.

In addition, the level sensor may also detect an initial level of the inlet liquid into the second chamber 102 to determine a specific control manner based on the detection of the initial level to drive the liquid through the pressure device and the pressure relief structure to perform the soaking operation and/or the flushing operation.

A pressure device coupled to the first chamber 202 and adapted to depressurize the first chamber 202 to configure a pressure differential between the first chamber 202 and the second chamber 102; the pressure relief structure is used to pressurize the first chamber 202, or to place the first chamber 202 in communication with the environment, or to place the first chamber 202 in communication with the second chamber 102.

A pressure device coupled to the second chamber 102 and adapted to pressurize the second chamber 102 to configure a pressure differential between the first chamber 202 and the second chamber 102; the pressure relief structure is used to depressurize the second chamber 102, or to place the second chamber 102 in communication with the environment, or to place the first chamber 202 in communication with the second chamber 102.

The fluid passage 204 between the first chamber 202 and the second chamber 102 comprises a communication passage provided on the side wall of the containing body, and the pressure means are connected to the first chamber 202 and/or the second chamber 102 and are adapted to pressurize the first chamber 202 and the second chamber 102, so as to configure a pressure difference between the first chamber 202 and the third chamber; the pressure relief structure is used to depressurize the first chamber 202 and/or the second chamber 102 or to place the first chamber 202 and/or the second chamber 102 in communication with the environment.

The pressure device includes: a second gas passage 308, a first end of the second gas passage 308 being in communication with the first chamber 202 or the second chamber 102; a first control part having a first end connected to the second air passage 308, the control part being configured to control the second air passage 308 to open and close, and the air pump 302 connected to a second end of the control part.

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

As shown in fig. 3, the first control member includes a first control valve 310 and the pressure relief structure further includes a second control member connected to the first gas passageway 306.

As shown in fig. 3, the second control element includes the second control valve 312, or the second control element includes an electromagnet and a ball valve that are disposed in a matching manner, the electromagnet can push the ball valve to open the first gas passage 306, and in practical application, the second control valve 312, the electromagnet that is disposed in a matching manner, and the ball valve may be selected to be disposed.

The cooking apparatus further includes: a cover body 40, the cover body 40 at least covers the cooking pot 10, and the pressure device and the pressure releasing structure are arranged on the cover body 40.

As shown in fig. 4, a method of controlling a cooking apparatus according to an embodiment of the present application, the cooking apparatus including a first chamber, the method including:

and S402, responding to the cooking instruction, and controlling to start the heating device.

S404, in the flushing stage, starting to alternately execute the operation of a pressure device for controlling opening and a pressure releasing structure for controlling opening, wherein the pressure device is suitable for configuring a pressure difference between the first chamber and the second chamber, the pressure difference is suitable for driving the liquid in the second chamber to flow into the first chamber, and the pressure releasing structure is configured for releasing the pressure of the first chamber.

In the embodiment, the cooking device comprises a cooking pot and a material containing part, at least a first cavity and a second cavity are formed on the inner side and the outer side of the material containing part, the first cavity is used for containing rice grains, the second cavity is used for containing liquid, the heating device is suitable for heating the cooking pot, a cooking instruction is configured to control the cooking device to execute a cooking process, if the cooking process is started, the heating device is firstly triggered to start heating, after the second cavity is heated, the pressure device and the pressure release structure are alternately controlled to start washing of the first cavity, and the rice grains are washed by liquid higher than normal temperature, so that the conversion of sugar in the rice grains can be reduced, more resistant starch is generated, and the nutrition of cooked rice is promoted. Specifically, the opening-controlling pressure-releasing structure may specifically be a control valve on a passage between the first chamber and/or the second chamber and the environment, so as to return the first chamber and/or the second chamber to normal pressure, or may be a structure for exhausting air from the first chamber during normal pressure soaking or exhausting air from the first chamber during negative pressure soaking.

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

and S502, controlling the heating device to heat the second chamber, and collecting the liquid temperature of the second chamber.

S504, if the liquid temperature of the second chamber is detected to be greater than or equal to the first preset temperature, the operation of alternately executing the pressure opening control device and the pressure opening control pressure release structure is started.

In the embodiment, if the liquid temperature of the second chamber is detected to be higher than or equal to a first preset temperature, the pressure device and the pressure release structure are controlled to be alternately opened, the first chamber is flushed, rice grains in the first chamber are easy to reach a gelatinization state, the pressure device is opened and is suitable for configuring pressure difference, liquid is driven to enter the first chamber, the pressure release structure is opened and is suitable for reducing the pressure difference, the liquid is driven to flow back to the second chamber, one flushing operation of the first chamber is finished by driving the liquid through reasonably setting the interval time between the operation of the pressure device and the operation of the pressure release structure, the material can have lower water content through multiple flushing of the rice grains by adopting water with higher temperature, the conversion of sugar content is reduced, the control of sugar analysis is realized, and more resistant starch can be generated.

In the above embodiment, the opening pressure control device further includes: the opening pressure control device specifically comprises: controlling the pressure device to continuously operate; detecting that the operating parameter of the pressure device and/or the state parameter of the first chamber matches a preset soaking detection parameter, controlling the pressure device to enter a soaking operation mode, wherein in the soaking operation mode, the pressure device is configured to enter a closed state, or the pressure device is configured to run with reduced power, or the pressure device is configured to run intermittently.

In this embodiment, in order to prevent the pressure difference from being excessively large during the operation of the pressure device, it is necessary to determine a condition under which the pressure device changes the operation state to stop increasing the pressure difference or to reduce the rate of increase of the pressure difference, the changing of the operation state including turning off the pressure device, controlling the pressure device to be powered down for continuous operation or controlling the pressure device to be intermittently operated to stop configuring the pressure difference, or reducing the rate of increase of the pressure difference to cause the pressure device to enter the soaking operation mode.

In the above embodiment, the opening/pressure release control structure further includes: detecting that the starting time of the pressure release structure is greater than or equal to a first preset time; and/or detecting that the state parameter of the first chamber is matched with a preset fall-back detection parameter, and controlling to close the pressure release structure.

In this embodiment, whether the pressure release structure completes the pressure release operation is determined by detecting the opening duration of the pressure release structure, and/or detecting parameters such as the air pressure in the first chamber and the liquid level in the first chamber, for example, by reasonably setting the first preset duration, if it is detected that the opening duration is greater than or equal to the first preset duration, the pressure release operation may be considered to be completed, and/or the air pressure in the first chamber is detected to return to the normal pressure, the pressure release operation may also be considered to be completed, and/or the liquid level in the first chamber is detected to drop to a lower liquid level, the pressure release operation may also be considered to be completed, and the reliability of the flushing operation is ensured by combining the on-off control of the pressure device.

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

and S602, responding to the cooking instruction, and controlling to start the heating device.

S604, if the liquid temperature of the second chamber is detected to be greater than or equal to the first preset temperature T1, controlling the heating device to stop operating.

S606, in the flushing stage, the operation of alternately executing the pressure control opening device and the pressure control opening and releasing structure is started.

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

In the embodiment, if the liquid temperature of the second chamber is detected to be higher than or equal to a first preset temperature, the pressure device and the pressure release structure are controlled to be alternately opened, the first chamber is flushed, rice grains in the first chamber are easy to reach a gelatinization state, the pressure device is opened and is suitable for configuring pressure difference to drive liquid to enter the first chamber, the pressure release structure is opened and is suitable for reducing the pressure difference, the liquid is driven to flow back to the second chamber, one flushing operation of the first chamber is completed by the driving liquid through reasonably setting the interval time between the operation of the pressure device and the operation of the pressure release structure, the material can have lower water content through multiple times of flushing of the rice grains by adopting water with higher temperature, the conversion of sugar is reduced, and the control of sugar analysis is realized.

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

s608, if the opening times of the pressure device and/or the pressure relief structure are larger than or equal to the preset times, the pressure relief structure is controlled to release pressure to the first chamber, the pressure device and the pressure relief structure are controlled to be closed, and/or if the duration of the flushing stage is larger than or equal to a second preset duration, the pressure relief structure is controlled to release pressure to the first chamber, and then the pressure device and the pressure relief structure are controlled to be closed.

In the above embodiments, the preset number is greater than or equal to 10, less than or equal to 100, preferably greater than or equal to 15, less than or equal to 40.

In this embodiment, if the preset times corresponding to the opening times of the pressure device and/or the pressure release structure and the second preset duration corresponding to the duration of the flushing stage are determined, the end time of the flushing stage is determined, so that on one hand, a better flushing effect and a generation effect of resistant starch can be ensured, and on the other hand, the flushing duration can be reasonably controlled, so that the whole cooking process is not too long.

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

and S702, responding to the cooking instruction, and controlling to start the heating device.

S704, detecting that the liquid temperature of the second chamber is greater than or equal to a second preset temperature T2, controlling to start the pressure device, and configuring the pressure device to be in a soaking working mode.

S706, detecting that the duration of the soaking working mode is greater than or equal to a second preset duration, and the liquid temperature of the second chamber rises to be greater than or equal to a first preset temperature T1, and controlling the heating device to stop running.

And S708, in the flushing stage, starting to alternately execute the operation of the pressure control and opening device and the pressure control and opening release structure.

S710, if the opening times of the pressure device and/or the pressure relief structure are larger than or equal to the preset times, the pressure relief structure is controlled to release pressure to the first chamber, the pressure device and the pressure relief structure are controlled to be closed, and/or if the duration of the flushing stage is larger than or equal to a second preset duration, the pressure relief structure is controlled to release pressure to the first chamber, and then the pressure device and the pressure relief structure are controlled to be closed.

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

Wherein the second preset temperature is lower than the first preset temperature.

In this embodiment, before entering the flushing stage, that is, before the liquid temperature of the second chamber is greater than or equal to the first preset temperature, it may be further detected whether the liquid temperature of the second chamber is greater than or equal to the second preset temperature, where the second preset temperature corresponds to the trigger of the soaking stage, and if the liquid temperature of the second chamber is greater than or equal to the second preset temperature, the pressure device is controlled to be turned on, and the pressure device is configured to be the soaking operation mode, so that the first chamber is always maintained with a certain amount of liquid, and the rice grains in the first chamber are soaked in the liquid environment greater than or equal to the second preset temperature.

In the above embodiment, if it is detected that the liquid temperature of the second chamber is greater than or equal to the second predetermined temperature, the method further includes: controlling the heating device to operate in a power-down mode or controlling the heating device to operate intermittently.

In this embodiment, if it is detected that the liquid temperature in the second chamber is greater than or equal to the second preset temperature, the power of the heating device may be controlled to be reduced or the heating device may be controlled to operate intermittently, so as to increase the water absorption capacity of the rice grains by prolonging the duration of the soaking.

As shown in fig. 8, after S608 and after S710, the method further includes the following steps:

s802, if the operation of alternately executing the pressure control device and the pressure release structure is finished and the pressure device and the pressure release structure are configured to be in a closed state, the heating device is controlled to operate according to the first power in the boiling cooking stage.

S804, detecting that the operation time of the heating device according to the first power is longer than or equal to a third preset time, and/or detecting that the duration of the liquid temperature in the second chamber in the state of being longer than or equal to the boiling temperature is longer than or equal to a fourth preset time, and determining to finish the boiling cooking stage.

And S806, controlling the heating device to continuously operate according to the second power in the stewing cooking stage.

And S808, controlling to close the heating device to finish the cooking process when detecting that the operation time of the heating device according to the second power is greater than or equal to a fifth preset time.

In the embodiment, after the washing is finished, the heating device is controlled to continuously operate according to the first power to enter a boiling cooking stage, the heating device is controlled to operate according to the first power to heat the second chamber, and in the process of controlling the heating of the second chamber, water vapor without sugar is evaporated to enter rice grains, so that the preparation of the low-sugar rice is realized.

And when detecting that the operation time of the heating device is controlled to be more than or equal to a third preset time according to the first power and/or detecting that the liquid temperature in the second chamber is continuously more than or equal to a fourth preset time in a state of being more than or equal to the boiling temperature, controlling to reduce the heating power to a second heating power, wherein the stage is mainly to enrich the fragrance of the rice, and in addition, the rice grains which are not completely gelatinized in the washing stage are ensured to be gelatinized again, the duration is a fifth preset time (5 minutes to 20 minutes are optimal), and the second power is less than 150W/s. As shown in fig. 11, according to a control device 110 of a cooking apparatus according to an embodiment of the present application, the control device 110 of the cooking apparatus includes: memory 1102, processor 1104, and computer programs stored on memory 1102 and executable on processor 1104.

Wherein the computer program, when executed by the processor 1104, may implement the steps of the method for controlling a cooking apparatus according to any one of the above-mentioned technical solutions. Therefore, all the advantages of the control method of the cooking apparatus described above are provided, and are not stated herein.

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

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

The cooking apparatus further includes: a chamber state detection assembly 150 disposed in the material holding member and/or the cooking pan, the chamber state detection assembly 150 connected to the control device 110, the chamber state detection assembly 150 configured to detect a state parameter of the first chamber and/or the second chamber, the state detection assembly 150 including a temperature sensor 1502, and a liquid level sensor 1504 and/or an air pressure sensor 1506.

According to the computer-readable storage medium of the embodiment of the present application, the computer-readable storage medium has stored thereon a control program of a cooking appliance, which when executed by a processor implements the steps of the control method of the cooking appliance as in any of the above-mentioned embodiments of the present application.

The present application provides a computer readable storage medium having a control program stored thereon, which when executed by a processor, can implement the steps of the control method of the cooking appliance according to any one of the above embodiments of the present application. Therefore, all the advantages of the control method of the cooking appliance are provided, and are not stated herein.

In the description of the present application, the terms "plurality" or "a plurality" refer to two or more, and unless otherwise specifically limited, the terms "upper", "lower", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are used only for convenience in describing the present application and for simplification of description, but do not indicate or imply that the referred devices or elements must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present application; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as appropriate.

In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means 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 application. In this specification, the schematic representations of the terms used above 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.

The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A control method of a cooking apparatus, for a cooking apparatus having a first chamber, a second chamber, a heating device, a pressure device, and a pressure release structure, the second chamber being in communication with the first chamber, the control method of a cooking apparatus comprising:

responding to a cooking instruction, and controlling to start the heating device;

in the flushing stage, the operation of controlling and opening the pressure device and the pressure relief structure is started to be alternately executed,

wherein the pressure device is adapted to configure a pressure difference between the first chamber and the second chamber, the pressure difference is adapted to drive the liquid in the second chamber to flow into the first chamber, and the pressure release structure is configured to release the pressure of the first chamber and to return the liquid in the first chamber to the second chamber.

2. The method for controlling a cooking apparatus according to claim 1, wherein the starting of the operation of alternately controlling the pressure device to be opened and the pressure relief structure to be opened during the flushing phase comprises:

collecting the liquid temperature of the second chamber;

and if the liquid temperature of the second chamber is detected to be greater than or equal to a first preset temperature, starting to alternately execute the operation of controlling and opening the pressure device and the pressure relief structure.

3. The method for controlling a cooking apparatus according to claim 2, wherein the controlling to turn on the pressure device specifically comprises:

controlling the pressure device to continuously operate;

detecting that the operating parameters of the pressure device and/or the state parameters of the first chamber are matched with preset soaking detection parameters, controlling the pressure device to enter a soaking working mode,

wherein, in the soaking mode of operation, the pressure device is configured to enter an off state, or the pressure device is configured to run down power, or the pressure device is configured to run intermittently.

4. The control method of a cooking apparatus according to claim 2, wherein controlling to turn on the pressure release structure further comprises:

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

And detecting that the state parameter of the first chamber is matched with a preset fall-back detection parameter, and controlling to close the pressure release structure.

5. The control method of a cooking apparatus according to claim 2, further comprising:

and if the liquid temperature of the second chamber is detected to be greater than or equal to a first preset temperature, controlling the heating device to stop running.

6. The method for controlling a cooking apparatus according to claim 1, wherein the starting of the operation of alternately controlling the opening of the pressure device and the opening of the pressure release structure during the flushing phase further comprises:

if the opening times of the pressure device and/or the pressure relief structure are larger than or equal to the preset times, after the pressure relief structure is controlled to relieve the pressure of the first chamber, the pressure device and the pressure relief structure are controlled to be closed; and/or

And if the duration of the flushing stage is greater than or equal to a second preset duration, controlling the pressure relief structure to relieve the pressure of the first chamber, and then controlling the pressure device and the pressure relief structure to be closed.

7. The control method of a cooking apparatus according to claim 6,

the preset times are more than or equal to 10 and less than or equal to 100;

the duration of the flushing stage is greater than or equal to 3min and less than or equal to 18 min.

8. The method for controlling the cooking apparatus according to claim 3, further comprising, before detecting that the liquid temperature of the second chamber is greater than or equal to the first preset temperature:

detecting that the liquid temperature of the second chamber is greater than or equal to a second preset temperature, controlling to start the pressure device, and configuring the pressure device to be in the soaking working mode until the duration of the soaking working mode is greater than or equal to the second preset duration and the liquid temperature of the second chamber rises to be greater than or equal to the first preset temperature,

wherein the second preset temperature is less than the first preset temperature.

9. The method for controlling a cooking apparatus according to claim 8, wherein if the liquid temperature of the second chamber is detected to be greater than or equal to a second predetermined temperature, the method further comprises:

and controlling the heating device to operate in a power-down mode or controlling the heating device to operate intermittently.

10. The control method of a cooking apparatus according to any one of claims 1 to 9, for a cooking apparatus further having a heating device, further comprising:

and if the operation of controlling to open the pressure device and the operation of controlling to open the pressure relief structure are finished alternately, controlling the heating device to continue to operate.

11. The method for controlling a cooking apparatus according to claim 10, wherein the controlling to turn on the heating device specifically comprises:

and controlling the heating device to start to operate according to the first power, and controlling the operation time of the heating device to be longer than or equal to a third preset time.

12. The control method of a cooking apparatus according to claim 11, further comprising:

when the operation time of the heating device according to the first power is detected to be longer than or equal to a third preset time, and/or the duration time of the liquid level in the second chamber in a state of being longer than or equal to the boiling temperature is detected to be longer than or equal to a fourth preset time, controlling the heating device to be switched to continue to operate according to a second power;

controlling to close the heating device to finish the cooking process when detecting that the operation time of the heating device according to the second power is longer than or equal to a fifth preset time,

wherein the first power is greater than the second power.

13. A control device of a cooking apparatus, comprising:

a memory, a processor, and a computer program stored on the memory and executable on the processor;

the computer program, when executed by the processor, implements the steps of a control method of a cooking apparatus as claimed in any one of claims 1 to 12.

14. A cooking apparatus, characterized by comprising:

a cooking pan;

the cooking pot comprises a material containing piece, a first cavity and a second cavity, wherein at least part of the material containing piece is contained in the cooking pot, the first cavity is formed in the material containing piece, the second cavity is formed between the cooking pot and the material containing piece, a liquid channel is formed between the first cavity and the second cavity, and the first cavity and the second cavity are communicated through the liquid channel;

control means of a cooking apparatus according to claim 13;

a pressure device connected to the control device, the pressure device configured to configure a pressure differential between the first chamber and the second chamber, the pressure differential adapted to drive liquid within the second chamber into the first chamber;

a heating device connected with the control device, the heating device being configured to heat the cooking pot;

a pressure relief structure having a first gas passage connected to at least one of the first chamber and the second chamber and reducing a pressure difference between an inside and an outside of the first chamber when the first gas passage is conducted.

15. The cooking apparatus of claim 14, further comprising:

the cavity state detection assembly is arranged in the material containing part and/or the cooking pot, the cavity state detection assembly is connected to the control device, the cavity state detection assembly is configured to detect state parameters of the first cavity and/or the second cavity, and the state detection assembly comprises a temperature sensor, a liquid level sensor and/or an air pressure sensor.

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