CN110547663B

CN110547663B - Cooking appliance, cooking method, and computer-readable storage medium

Info

Publication number: CN110547663B
Application number: CN201810542255.9A
Authority: CN
Inventors: 李晶; 房振; 苏莹; 杜放
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2018-05-30
Filing date: 2018-05-30
Publication date: 2022-07-08
Anticipated expiration: 2038-05-30
Also published as: CN110547663A

Abstract

The present invention provides a cooking appliance, a cooking method, and a computer-readable storage medium, wherein the cooking appliance includes: the cooking cavity is used for containing solid-liquid mixed materials; the gas pipeline assembly can be communicated with the upper space inside the cooking cavity and the lower space inside the cooking cavity and is used for conducting ventilation operation on the cooking cavity of the cooking appliance according to the corresponding ventilation process in the execution process of any cooking process; and the heating assembly is matched with the gas pipeline assembly and used for adjusting the temperature of the volatile gas flowing through the gas pipeline assembly to a preset temperature. By adopting the technical scheme, the heat generated in the boiling process is continuously recycled, the heat energy utilization rate and the heating efficiency are improved, the oxidative decomposition of fat macromolecules can be promoted, and the use taste and the thickness of the soup can be improved.

Description

Cooking appliance, cooking method, and computer-readable storage medium

Technical Field

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

Background

The electric stewpan is an important appliance for cooking meat, is mainly characterized in that soup is more fragrant and thick, and a user does not need to intervene to adjust heating power.

In addition, how to improve the soup aroma and the rich degree of the stewpot is also another important problem in the development process of the electric stewpot.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art or the related art.

To this end, it is an object of the present invention to provide a cooking appliance.

Another object of the present invention is to provide a cooking method.

It is another object of the present invention to provide a computer-readable storage medium.

In order to achieve the above object, according to an embodiment of a first aspect of the present invention, there is provided a cooking appliance including: the cooking cavity is used for containing solid-liquid mixed materials; the gas pipeline assembly can be communicated with the upper space inside the cooking cavity and the lower space inside the cooking cavity and is used for conducting ventilation operation on the cooking cavity of the cooking appliance according to the corresponding ventilation process in the execution process of any cooking process; and the heating assembly is matched with the gas pipeline assembly and used for adjusting the temperature of the volatile gas flowing through the gas pipeline assembly to a preset temperature.

In this technical scheme, through the execution in-process at arbitrary culinary art process, according to the process of ventilating that corresponds to the operation of ventilating in the culinary art intracavity of cooking utensil, on the one hand, can utilize volatile gaseous heat circulation heating solid-liquid mixture, and then improve the speed that the culinary art temperature rose, on the other hand, through in the solid-liquid mixture with volatile gas circulating pump income inboard lower part space, the oxygen content in the culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of fat macromolecule in the edible material, not only can improve the content of free fatty acid in the hot water juice, and simultaneously, the aroma of a kind of deep pot soup and the full-bodied degree of hot water juice have also been improved, the edible taste of edible material has been promoted.

In addition, volatile gas flowing through the gas pipeline assembly is heated by arranging the heating assembly, heat loss of the volatile gas when the volatile gas flows through the gas pipeline assembly can be compensated, and further the heating rate in a cooking cavity can be improved by pumping the volatile gas.

The volatile gas is generated by volatilization of the solid-liquid mixed material in the heating process, is rich in ketones, aldehydes, esters and hydrocarbon organic matters with larger concentration, and is a component for enhancing the flavor of the soup, so that the volatile gas is pumped into the solid-liquid mixed material in a boiling state again, the taste and the flavor of the soup can be further improved, in addition, oxygen contained in the volatile gas can improve the decomposition of fat macromolecules into free fatty acid in a micromolecule state, and the fatty acid is just an important component for enhancing the flavor of the soup, and therefore, the cooking method according to the embodiment of the invention can also enable the cooked soup to be richer and more fresh.

Through a large number of experimental analyses, soup cooked by a common stewpan is compared with soup cooked by the stewpan according to the scheme of cooking according to the cooking method of the present invention, and index parameter comparison conditions shown in table 1 are obtained.

TABLE 1

Index parameter	Common stewpan	Stewpan
			Heating to boiling for a desired period of time	50min～60min	Within 20min
Solid content of soup	2.8％	3.9％
			Transmittance of soup	54.2％	24.8％
Total amount of volatile aroma components	31.54μg/100ml	42.62μg/100ml

In any of the above solutions, preferably, the gas piping assembly includes: the first open end of the vent pipe is arranged in the upper space of the inner side, and the second open end of the vent pipe is arranged in the lower space of the inner side; the air pump is arranged in the vent pipe and used for pumping the volatile gas in the upper space inside and pumping the volatile gas into the lower space inside; and the electromagnetic valve is arranged between the air pump and the second open end and used for controlling whether the air pipe is communicated or not according to the ventilation instruction.

In this technical scheme, include breather pipe, air pump and solenoid valve through setting up the gas piping subassembly to set up according to above-mentioned mode, on the one hand, can through the liquid backward flow of solenoid valve restriction culinary art intracavity, on the other hand, the air pump can be according to the instruction of ventilating in can pumping volatile gas into solid-liquid mixture at any time.

In any of the above technical solutions, preferably, the solenoid valve is disposed near the second open end.

In this technical scheme, because the solenoid valve is used for restricting liquid backward flow to the breather pipe, consequently, be close to the second switch end through setting up the solenoid valve, can optimize the isolation of solenoid valve effectively, reduce the pollution of the liquid in the culinary art intracavity to the breather pipe and stain.

In any one of the above technical solutions, preferably, the cooking cavity is enclosed by a pot body and an upper cover, and the pot body includes: the inner container is sleeved on the inner side of the outer pot and is provided with a scale structure for indicating the material quantity; the outer pot is sleeved outside the inner container and is provided with a heating assembly, and the heating assembly is used for heating the inner container.

In the technical scheme, the scale structure used for indicating the material quantity is arranged on the inner container, so that a user can be intuitively indicated to add a proper amount of solid-liquid mixed material, the boiling overflow possibility is reduced, meanwhile, the dry burning possibility of the inner container is also reduced, and the cooking safety is improved.

In any of the above technical solutions, preferably, the method further includes: an accommodating space with a preset interval is arranged between the outer side wall of one side of the inner container and the outer side wall of one side of the outer pot, and the vent pipe is arranged in the accommodating space.

In this technical scheme, through locating the breather pipe in the accommodation space between inner bag and the outer pot, on the one hand, based on the structural reliability of outer pot, can reduce the possibility that the breather pipe structure broke down, on the other hand can reduce the calorific loss of breather pipe, and then has reduced the influence of pump income volatile gas to the culinary art temperature.

In any of the above technical solutions, preferably, the first open end is disposed at the top of the inner container, and the second open end is disposed through the bottom of the inner container, wherein the scale structure includes a maximum liquid level scale structure and/or a minimum liquid level scale structure, the position at which the first open end is disposed is higher than the horizontal position of the maximum liquid level scale structure, and the position at which the second open end is disposed is lower than the horizontal position of the minimum liquid level scale structure.

In this technical scheme, the position through setting up first open end is higher than the horizontal position of maximum liquid level scale structure, can avoid the liquid in the culinary art intracavity as far as possible to stain first open end to and the position through setting up the second open end is less than the horizontal position of minimum liquid level scale structure, can guarantee as far as possible that volatile gas is gone into in the solid-liquid mixture by the pump, and then can promote the oxidation efficiency and the hot water flavor of fat macromolecule effectively.

According to an aspect of the second aspect of the present invention, there is provided a cooking method including: when the cooking and heating of the materials are detected, determining the corresponding relation between the cooking process and the ventilation process in real time; and in the execution process of any cooking process, carrying out ventilation operation in the cooking cavity of the cooking appliance according to the corresponding ventilation process, wherein the ventilation operation comprises extracting volatile gas in the upper space inside the cooking cavity, heating the volatile gas to a preset temperature, and pumping the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity according to a preset flow.

In addition, through heating the volatile gas that flows through the gas pipeline subassembly, can compensate the heat loss of volatile gas when flowing through the gas pipeline subassembly, and then can improve the rate of rise of temperature in the culinary art intracavity through the pump income volatile gas, heating element can be coiled the breather pipe setting and be the thermistor, or coat in the infrared heating coating of breather pipe lateral wall and match the infrared radiation generator who sets up, or the ferromagnetic structure layer that cooperates the breather pipe setting and match the solenoid that sets up.

The volatile gas is generated by volatilization of the solid-liquid mixed material in the heating process, is rich in ketones, aldehydes, esters and hydrocarbon organic matters with larger concentration, and is a component for enhancing the flavor of the soup, so that the volatile gas is pumped into the solid-liquid mixed material in a boiling state again, the taste and the flavor of the soup can be further improved, in addition, oxygen contained in the volatile gas can improve the decomposition of fat macromolecules into free fatty acid in a micromolecule state, and the fatty acid is just an important component for enhancing the flavor of the soup.

In any of the above technical solutions, preferably, in the execution process of any cooking process, performing a ventilation operation into the cooking cavity of the cooking appliance according to a corresponding ventilation process specifically includes: before the temperature in the cooking cavity is detected to reach the boiling temperature, heating the solid-liquid mixed material according to a first preset heating power, and recording as a first cooking process; heating the solid-liquid mixed material according to a first preset heating power in the execution process of the first cooking process; meanwhile, volatile gas in the upper space inside the cooking cavity is extracted, the volatile gas is heated to a first preset temperature, and the volatile gas is pumped into the solid-liquid mixed material in the lower space inside the cooking cavity according to a first preset flow.

In the technical scheme, the solid-liquid mixed material is heated according to first preset heating power in the execution process of the first cooking process, meanwhile, volatile gas in the upper space of the inner side of the cooking cavity is extracted, the volatile gas is heated to a first preset temperature, and the volatile gas is pumped into the solid-liquid mixed material in the lower space of the inner side of the cooking cavity according to a first preset flow, so that the heating efficiency in the cooking cavity before boiling can be improved, and meanwhile, the waiting time and the cooking power consumption of a user are reduced.

Preferably, the first preset power corresponds to a duty cycle of about 100%.

Preferably, the first preset temperature has a value ranging from 120 ℃ to 160 ℃.

Preferably, the flow range of the volatile gas introduced at the first preset temperature is 0.8L/min-1.2L/min.

In any of the above technical solutions, preferably, in the process of executing any cooking process, the ventilating operation is performed to the cooking cavity of the cooking appliance according to the corresponding ventilating process, and specifically, the method further includes: after the temperature in the cooking cavity is detected to reach the boiling temperature, heating the solid-liquid mixed material according to a second preset heating power, and recording as a second cooking process; heating the solid-liquid mixed material according to a second preset heating power in the execution process of the second cooking process; and meanwhile, continuously extracting volatile gas in the upper space inside the cooking cavity, heating the volatile gas to a second preset temperature, and pumping the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity according to a second preset flow.

In this technical scheme, through after detecting the temperature in the culinary art intracavity and reaching the boiling temperature, predetermine heating power according to the second and heat the solid-liquid mixture, can reduce the risk that the boiling spills over, simultaneously, continue to extract the volatile gas of the inboard upper space in culinary art chamber, heat the volatile gas to the second and predetermine the temperature, and in predetermineeing the solid-liquid mixture of flow pump income inboard lower part space in culinary art chamber according to the second, this stage air pump is constantly with heat and the volatile gas recycle that liquid level upper portion boiling produced, take out into the culinary art intracavity after heating pipe secondary heating. Meanwhile, volatile gas forms rolling boiling under the surface of the soup, nutrient substances in meat are dissolved out of the soup, the emulsification effect of fat is improved, and the volatile gas is pumped in to form a high-temperature oxygen-enriched environment, so that the fat is further oxidized and decomposed to form aroma components.

Preferably, the second preset power is used for heating for a first preset time period greater than or equal to 50 minutes.

In any of the above technical solutions, preferably, a duty ratio corresponding to the second preset power is smaller than a duty ratio corresponding to the first preset power.

Preferably, the value range of the duty ratio corresponding to the second preset power is 5/12-8/12.

Preferably, the second preset temperature has a value ranging from 100 ℃ to 120 ℃.

Preferably, the flow range of the volatile gas introduced at the second preset temperature is 0.6L/min-1.0L/min.

In any of the above technical solutions, preferably, in the process of executing any cooking process, the ventilating operation is performed to the cooking cavity of the cooking appliance according to the corresponding ventilating process, and specifically, the method further includes: after the heating time of the second cooking process reaches the first preset heating time, heating the solid-liquid mixed material according to a third preset heating power, and recording as a third cooking process; heating the solid-liquid mixed material according to a third preset heating power in the execution process of a third cooking process; and meanwhile, continuously extracting volatile gas in the upper space inside the cooking cavity, and pumping the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity according to a third preset flow until the heating time of the third cooking process reaches a second preset heating time.

In the technical scheme, in the execution process of the third cooking process, the solid-liquid mixed material is heated according to the third preset heating power, meanwhile, the volatile gas in the upper space inside the cooking cavity is continuously pumped into the solid-liquid mixed material in the lower space inside the cooking cavity according to a third preset flow rate until the heating time of the third cooking process reaches a second preset heating time, namely, the air pump is controlled to continuously recycle the heat and volatile aroma generated by the boiling of the upper part of the liquid level in the middle and later boiling period, and the heat and volatile aroma are pumped into the inner container through the air pipe, the meat is boiled in the soup to promote the nutrient substances in the meat to be dissolved into the soup, improve the fat emulsification effect, and volatile gas is pumped in to form a high-temperature oxygen-enriched environment in the solid-liquid mixed material, so that the fat is oxidized and decomposed to form aroma components.

Specifically, in the heating process with the third preset power corresponding to the middle and later boiling periods, fat in the soup is dissolved and floats to the surface of the soup, and high-temperature volatile gas is adopted for supplementing cooking to degrade partial fat on the surface under the action of heat to form volatile flavor substances, so that the fat content in the soup is reduced, and the meat flavor is enhanced.

In any of the above technical solutions, preferably, a duty ratio corresponding to the third preset power is smaller than a duty ratio corresponding to the second preset power.

In the technical scheme, the duty ratio corresponding to the third preset power is set to be smaller than the duty ratio corresponding to the second preset power, so that the reliability of the third preset power is improved, the power consumption and the boiling overflow risk during cooking with the third preset power are reduced, and the soup can be thickened.

Preferably, the second preset time period corresponding to the third preset power heating is greater than or equal to 30 minutes.

Preferably, the value range of the duty ratio corresponding to the third preset power is 3/12-5/12.

Preferably, the flow range of the volatile gas introduced at the third preset temperature is 0.4L/min-0.6L/min.

According to an aspect of the third aspect of the present invention, there is provided a computer-readable storage medium having stored thereon a computer program which, when executed, implements the steps of the cooking method as defined in any one of the aspects of the second aspect.

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 shows a schematic view of a cooking appliance according to an embodiment of the invention;

FIG. 2 shows a schematic flow diagram of a cooking method according to an embodiment of the invention;

fig. 3 shows a schematic flow diagram of a cooking method according to another embodiment of the invention.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. 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 invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

Fig. 1 shows a schematic view of a cooking appliance 100 according to an embodiment of the present invention.

As shown in fig. 1, a cooking appliance 100 according to an embodiment of the present invention includes: a cooking cavity 102 for holding a solid-liquid mixture; a gas pipe assembly capable of communicating the inner upper space of the cooking cavity 102 and the inner lower space of the cooking cavity 102, and configured to perform a ventilation operation into the cooking cavity 102 of the cooking appliance 100 according to a corresponding ventilation process during execution of any cooking process; the heating element 110 is disposed in cooperation with the gas pipeline assembly, and is configured to adjust the temperature of the volatile gas flowing through the gas pipeline assembly to a predetermined temperature.

In this technical scheme, through the execution in-process at arbitrary culinary art process, according to the operation of ventilating in the culinary art chamber 102 of corresponding process to cooking utensil 100, on the one hand, can utilize volatile gaseous heat circulation heating solid-liquid mixture, and then improve the speed that the culinary art temperature rose, on the other hand, through with in the volatile gas pump cycle goes into the solid-liquid mixture of inboard lower part space, the oxygen content in culinary art chamber 102 has been improved, be favorable to promoting the oxidative decomposition of fat macromolecule in the food material, not only can improve the content of free fatty acid in the soup, and simultaneously, the aroma of a kind of deep pot soup and the full-bodied degree of soup have also been improved, the edible taste of food material has been promoted.

In addition, the heating assembly 110 is arranged to heat the volatile gas flowing through the gas pipeline assembly, so that the heat loss of the volatile gas when the volatile gas flows through the gas pipeline assembly can be compensated, and further the heating rate in the cooking cavity 102 can be improved by pumping the volatile gas, the heating assembly 110 can be a thermal resistance wire arranged around the vent pipe 1042, or an infrared heating coating coated on the outer side wall of the vent pipe 1042 and an infrared radiation generator which are arranged in a matched manner, or a ferromagnetic structure layer arranged in a matched manner and an electromagnetic coil which are arranged in a matched manner, wherein the infrared heating coating is arranged on the outer side wall of the vent pipe 1042.

In any of the above solutions, preferably, the gas piping assembly includes: a vent pipe 1042, wherein a first open end A of the vent pipe 1042 is arranged in the inner upper space, and a second open end of the vent pipe 1042 is arranged in the inner lower space; an air pump 1044 disposed in the air pipe 1042 for pumping the volatile gas in the upper space inside and pumping into the lower space inside; and an electromagnetic valve 1046 disposed between the air pump 1044 and the second open end, for controlling whether the ventilation tube 1042 is conducted according to the ventilation instruction.

In this technical scheme, by arranging the gas pipeline assembly to include the vent pipe 1042, the air pump 1044 and the electromagnetic valve 1046, and by arranging in the above manner, on one hand, the liquid backflow in the cooking cavity 102 can be limited by the electromagnetic valve 1046, and on the other hand, the air pump 1044 can pump the volatile gas into the solid-liquid mixture at any time according to the ventilation instruction.

In any of the above solutions, preferably, the solenoid valve 1046 is disposed near the second open end.

In this technical solution, since the solenoid valve 1046 is used for limiting the liquid from flowing back to the vent pipe 1042, the isolation function of the solenoid valve 1046 can be effectively optimized by arranging the solenoid valve 1046 close to the second switch end, and the contamination and contamination of the vent pipe 1042 by the liquid in the cooking cavity 102 are reduced.

In any of the above technical solutions, preferably, the cooking cavity 102 is enclosed by a pot body 106 and an upper cover 108, and the pot body 106 includes: the inner container is sleeved on the inner side of the outer pot and is provided with a scale structure for indicating the material quantity; the outer pot is sleeved outside the inner container and is provided with a heating component 110, and the heating component 110 is used for heating the inner container.

In any of the above technical solutions, preferably, the method further includes: an accommodating space with a preset interval is arranged between the outer side wall of one side of the inner container and the outer side wall of one side of the outer pot, and the vent pipe 1042 is arranged in the accommodating space.

In this technical scheme, through locating breather pipe 1042 in the accommodation space between inner bag and the outer pot, on the one hand, based on the structural reliability of outer pot, can reduce the possibility that the breather pipe 1042 structure broke down, on the other hand, can reduce the calorific loss of breather pipe 1042, and then reduced the influence of pump income volatile gas to the culinary art temperature.

In any of the above technical solutions, preferably, the first open end a is disposed at the top of the inner container, and the second open end is disposed through the bottom of the inner container, wherein the scale structure includes a maximum liquid level scale structure and/or a minimum liquid level scale structure, the position at which the first open end a is disposed is higher than the horizontal position of the maximum liquid level scale structure, and the position at which the second open end is disposed is lower than the horizontal position of the minimum liquid level scale structure.

In this technical scheme, the position through setting up first open end A is higher than the horizontal position of maximum liquid level scale structure, can avoid the liquid in the culinary art chamber 102 to stain first open end A as far as possible to and be less than the horizontal position of minimum liquid level scale structure through setting up the position of second open end, can guarantee as far as possible that volatile gas is gone into in the solid-liquid mixture by the pump, and then can promote the oxidation efficiency and the hot water flavor of fat macromolecule effectively.

Fig. 2 shows a schematic flow diagram of a cooking method according to an embodiment of the invention.

As shown in fig. 2, a cooking method according to an embodiment of the present invention includes: step S202, when the cooking and heating of the materials are detected, determining the corresponding relation between the cooking process and the ventilation process in real time; and S204, in the execution process of any cooking process, carrying out ventilation operation on the cooking cavity of the cooking appliance according to the corresponding ventilation process, wherein the ventilation operation comprises the steps of extracting volatile gas in the upper space inside the cooking cavity, heating the volatile gas to a preset temperature, and pumping the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity according to a preset flow.

In this technical scheme, through the execution in-process at arbitrary culinary art process, according to the operation of ventilating to cooking utensil's culinary art intracavity of the process of ventilating that corresponds, on the one hand, can utilize volatile gaseous heat circulation heating solid-liquid mixture, and then improve the speed that the culinary art temperature rose, on the other hand, through with in the volatile gaseous circulation pump goes into the solid-liquid mixture in inboard lower part space, the oxygen content in the culinary art intracavity has been improved, be favorable to promoting the oxidative decomposition of fat macromolecule in the edible material, not only can improve the content of free fatty acid in the soup, and simultaneously, the aroma of a kind of deep pot soup and the full-bodied degree of soup have also been improved, the edible taste of edible material has been promoted.

Preferably, the first preset power corresponds to a duty cycle of about 100%.

As shown in fig. 3, a cooking method according to another embodiment of the present invention includes: step S302, a first heating process: heating at full power, starting the air pump to work, and opening the electromagnetic valve; step S304, judging whether the temperature T of the cooking cavity is greater than or equal to 100 ℃, if so, executing step S306, and if not, executing step S302; step S306, a second heating process: the boiling is maintained at the power adjusting ratio of 5 seconds/12 seconds-8 seconds/12 seconds, the air pump works continuously, the electromagnetic valve is opened, and the duration t1 of the second heating process is timed; step S308, judging whether the time t1 is greater than or equal to 50 minutes, if so, executing step S310, and if not, executing step S306; step S310, a third heating process: the boiling is maintained at the power adjusting ratio of 3 seconds/12 seconds to 5 seconds/12 seconds, the air pump works, the electromagnetic valve is opened, and the duration t2 of the third heating process is timed; in step S312, it is determined whether the time t2 is greater than or equal to 30 minutes, if yes, the process is ended, otherwise, step S310 is executed.

A computer-readable storage medium according to an embodiment of the present invention, having a computer program stored thereon, the computer program when executed implementing steps comprising: when the cooking and heating of the materials are detected, determining the corresponding relation between the cooking process and the ventilation process in real time; and in the execution process of any cooking process, carrying out ventilation operation in the cooking cavity of the cooking appliance according to the corresponding ventilation process, wherein the ventilation operation comprises extracting volatile gas in the upper space inside the cooking cavity, heating the volatile gas to a preset temperature, and pumping the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity according to a preset flow.

Preferably, the first preset power corresponds to a duty cycle of about 100%.

Preferably, the second preset temperature is in a range of 100 ℃ to 120 ℃.

The technical scheme of the invention is described in detail with reference to the accompanying drawings, and the invention provides a cooking appliance, a cooking method and a computer readable storage medium.

The steps in the method of the invention can be sequentially adjusted, combined and deleted according to actual needs.

The units in the cooking method of the invention can be combined, divided and deleted according to actual needs.

It will be understood by those skilled in the art that all or part of the steps in the methods of the embodiments described above may be implemented by hardware instructions of a program, and the program may be stored in a computer-readable storage medium, where the storage medium includes Read-Only Memory (ROM), Random Access Memory (RAM), Programmable Read-Only Memory (PROM), Erasable Programmable Read-Only Memory (EPROM), One-time Programmable Read-Only Memory (OTPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM), Compact Disc Read-Only Memory (CD-ROM), or other Memory, such as a magnetic disk, or a combination thereof, A tape memory, or any other medium readable by a computer that can be used to carry or store data.

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

Claims

1. A cooking appliance, comprising:

the cooking cavity is used for containing solid-liquid mixed materials;

the gas pipeline assembly can be communicated with the upper space inside the cooking cavity and the lower space inside the cooking cavity and is used for conducting ventilation operation on the cooking cavity of the cooking appliance according to the corresponding ventilation process in the execution process of any cooking process;

the heating assembly is matched with the gas pipeline assembly and used for adjusting the temperature of the volatile gas flowing through the gas pipeline assembly to a preset temperature;

in the soup cooking process, before the temperature in the cooking cavity reaches the boiling temperature, the cooking appliance heats the solid-liquid mixed material according to a first preset heating power, heats the volatile gas to a first preset temperature, and pumps the volatile gas into the solid-liquid mixed material in the lower space on the inner side of the cooking cavity according to a first preset flow;

after the temperature in the cooking cavity reaches the boiling temperature, the cooking appliance heats the solid-liquid mixed material according to second preset heating power, the gas pipeline assembly extracts volatile gas in the upper space on the inner side of the cooking cavity, the heating assembly heats the volatile gas to a second preset temperature, and the gas pipeline assembly pumps the volatile gas into the solid-liquid mixed material in the lower space on the inner side of the cooking cavity according to a second preset flow rate;

after the heating time of the cooking appliance for heating the solid-liquid mixed material according to the second preset heating power reaches the first preset time, the cooking appliance heats the solid-liquid mixed material according to a third preset heating power, the gas pipeline assembly extracts volatile gas in the upper space inside the cooking cavity and pumps the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity according to a third preset flow;

wherein the second preset flow rate ranges from 0.6L/min to 1.0L/min, and the third preset flow rate ranges from 0.4L/min to 0.6L/min;

the first preset temperature ranges from 120 ℃ to 160 ℃, and the second preset temperature ranges from 100 ℃ to 120 ℃;

the gas line assembly includes:

a vent pipe, a first open end of which is arranged in the inner upper space and a second open end of which is arranged in the inner lower space;

the air pump is arranged in the vent pipe and used for pumping the volatile gas in the upper space of the inner side and pumping the volatile gas into the lower space of the inner side;

and the electromagnetic valve is arranged between the air pump and the second open end and used for controlling whether the air pipe is communicated or not according to the ventilation instruction.

2. The cooking appliance of claim 1,

the solenoid valve is disposed proximate the second open end.

3. The cooking appliance according to claim 1 or 2, wherein the cooking cavity is enclosed by a pot body and an upper cover, the pot body comprising:

the inner container is sleeved on the inner side of the outer pot and is provided with a scale structure for indicating the material quantity;

the outer pot is sleeved on the outer side of the inner container and is provided with a heating assembly, and the heating assembly is used for heating the inner container.

4. The cooking appliance of claim 3,

an accommodating space with a preset interval is arranged between the outer side wall of one side of the inner container and the outer side wall of one side of the outer pot, and the vent pipe is arranged in the accommodating space.

5. The cooking appliance of claim 3,

the first open end is arranged at the top of the inner container, the second open end is arranged by penetrating through the bottom of the inner container,

the scale structure comprises a maximum liquid level scale structure and a minimum liquid level scale structure, the setting position of the first open end is higher than the horizontal position of the maximum liquid level scale structure, and the setting position of the second open end is lower than the horizontal position of the minimum liquid level scale structure.

6. A cooking control method applied to the cooking appliance according to any one of claims 1 to 5, wherein the cooking control method comprises:

when the cooking and heating of the materials are detected, determining the corresponding relation between the cooking process and the ventilation process in real time;

in the execution process of any cooking process, carrying out ventilation operation in the cooking cavity of the cooking appliance according to the corresponding ventilation process,

and the ventilation operation comprises extracting volatile gas in the upper space inside the cooking cavity, heating the volatile gas to a preset temperature, and pumping the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity according to a preset flow.

7. The cooking control method according to claim 6, wherein, during the execution of any one of the cooking processes, performing a venting operation into the cooking cavity of the cooking appliance according to the corresponding venting process specifically includes:

before the temperature in the cooking cavity is detected to reach the boiling temperature, heating the solid-liquid mixed material according to a first preset heating power, and recording as a first cooking process;

heating the solid-liquid mixed material according to a first preset heating power in the execution process of the first cooking process;

and simultaneously, extracting volatile gas in the upper space on the inner side of the cooking cavity, heating the volatile gas to a first preset temperature, and pumping the volatile gas into the solid-liquid mixed material in the lower space on the inner side of the cooking cavity according to a first preset flow.

8. The cooking control method according to claim 6 or 7, wherein in the process of executing any one of the cooking courses, the ventilation operation is performed into the cooking cavity of the cooking appliance according to the corresponding ventilation course, and specifically, the method further comprises:

after the temperature in the cooking cavity is detected to reach the boiling temperature, heating the solid-liquid mixed material according to a second preset heating power, and recording as a second cooking process;

heating the solid-liquid mixed material according to a second preset heating power in the execution process of the second cooking process;

and meanwhile, continuously extracting the volatile gas in the upper space inside the cooking cavity, heating the volatile gas to a second preset temperature, and pumping the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity according to a second preset flow.

9. The cooking control method according to claim 8, wherein during any one of the cooking processes, the ventilating operation is performed into the cooking cavity of the cooking appliance according to the corresponding ventilating process, and specifically, the method further comprises:

after the heating time of the second cooking process reaches a first preset heating time, heating the solid-liquid mixed material according to a third preset heating power, and recording as a third cooking process;

heating the solid-liquid mixed material according to a third preset heating power in the execution process of the third cooking process;

and meanwhile, continuously extracting volatile gas in the upper space inside the cooking cavity, and pumping the volatile gas into the solid-liquid mixed material in the lower space inside the cooking cavity according to a third preset flow until the heating time of the third cooking process reaches a second preset heating time.

10. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when executed, implements the steps of the cooking control method according to any one of claims 6 to 9.