CN111345678A - Cooking utensil and cooking method thereof - Google Patents
Cooking utensil and cooking method thereof Download PDFInfo
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- CN111345678A CN111345678A CN201811563568.9A CN201811563568A CN111345678A CN 111345678 A CN111345678 A CN 111345678A CN 201811563568 A CN201811563568 A CN 201811563568A CN 111345678 A CN111345678 A CN 111345678A
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- cooking
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
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- Food Science & Technology (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
The application provides a cooking appliance and a cooking method thereof, wherein the cooking appliance comprises a cooking cavity and an ultrasonic wave emitting device; the ultrasonic transmitting device acts on food materials in the cooking cavity when working; the cooking method of the cooking appliance comprises the following steps: judging whether the cooking appliance enters a pressure cooking stage or not; when the cooking utensil gets into when pressure culinary art stage, control ultrasonic wave emitter to the culinary art is eaten the internal radiation ultrasonic wave to can accelerate food nutrition extraction through the mode of ultrasonic extraction in the pressure culinary art stage, and then effectively reduce the culinary art time and reduce the pressurize pressure, promote user's culinary art and experience.
Description
Technical Field
The invention relates to the technical field of cooking appliances, in particular to a cooking appliance and a cooking method thereof.
Background
With the continuous improvement of living requirements of users, the requirements of people on food are increased from only having certain requirements on cooking time and cooking effect to the gradual attention on food nutrition at present. In the related art, a mode of increasing pressure maintaining pressure and cooking time is generally adopted to soften food, remove bones, and make food delicious so as to facilitate the absorption of food nutrition, but the increase of pressure will cause the thickness and weight of a cookware to be increased continuously, and the cooking time needs to be prolonged, so that the cooking experience of a user is influenced.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, a first object of the present invention is to provide a cooking method of a cooking appliance, which accelerates the extraction of food nutrients, reduces the cooking time, and reduces the pressure holding pressure by radiating ultrasonic waves into the cooked food material during the pressure holding stage.
A second object of the present invention is to provide a cooking appliance.
A third object of the invention is to propose a cooking device.
A fourth object of the invention is to propose a non-transitory computer-readable storage medium.
In order to achieve the above object, a first embodiment of the present invention provides a cooking method of a cooking appliance, the cooking appliance including a cooking cavity and an ultrasonic wave emitting device; the ultrasonic transmitting device acts on food materials in the cooking cavity when working; the cooking method of the cooking appliance comprises the following steps: judging whether the cooking appliance enters a pressure cooking stage or not; when the cooking appliance enters the pressure cooking stage, controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material.
According to an embodiment of the present invention, the determining whether the cooking appliance enters the pressure cooking stage includes: and detecting the pressure in the cooking cavity, and judging that the cooking appliance enters a pressure maintaining stage when the pressure in the cooking cavity reaches a preset condition.
According to one embodiment of the invention, the pressure cooking stage comprises a pressure starting stage and a pressure maintaining stage, wherein the state of a floater is detected in real time during the cooking process of the cooking appliance, and when the floater is jacked up by the pressure in the cooking cavity, the cooking appliance is identified to enter the pressure starting stage; after the cooking appliance enters a pressure starting stage, controlling the cooking appliance to heat at a first preset power, and identifying that the cooking appliance enters a pressure maintaining stage when the pressure in the cooking cavity reaches a first preset pressure.
According to an embodiment of the present invention, the controlling the ultrasonic wave emitting device to radiate the ultrasonic wave into the cooking food material includes: acquiring the required cooking degree of a user and/or the set ultrasonic radiation duration; and controlling the ultrasonic wave emitting device to work according to the required cooking degree and/or the ultrasonic wave radiation duration so as to radiate ultrasonic waves into the cooking food materials.
According to an embodiment of the present invention, controlling the ultrasonic wave emitting device to operate according to the required cooking degree includes: detecting the initial cooking degree of the food cooked in the cooking cavity, and controlling to start the ultrasonic transmitting device if the initial cooking degree is smaller than the required cooking degree; continuously detecting the current cooking degree of the cooking food in the cooking cavity; and if the current cooking degree is greater than or equal to the required cooking degree, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooking food material.
According to an embodiment of the present invention, controlling the ultrasonic wave emitting device to operate according to the ultrasonic wave irradiation time period includes: controlling to start the ultrasonic transmitting device; starting timing from the starting time to obtain the current accumulated running time of the ultrasonic transmitting device; comparing the currently acquired accumulated operation time with the ultrasonic radiation time, and if the accumulated operation time reaches the ultrasonic radiation time, controlling to close the ultrasonic emitting device and stopping radiating ultrasonic waves into the cooking food material.
According to an embodiment of the present invention, controlling the ultrasonic wave emitting device to operate according to the required cooking degree and the ultrasonic wave radiation time period includes: detecting an initial cooking degree of a food material cooked in the cooking cavity, and acquiring a cooking degree difference value between the required cooking degree and the initial cooking degree; inquiring and acquiring the working frequency and the working power of the ultrasonic transmitting device according to the cooking degree difference value and the ultrasonic radiation duration; controlling the ultrasonic wave emitting device to radiate ultrasonic waves outwards according to the working frequency and the working power; and when the accumulated running time of the ultrasonic transmitting device reaches the ultrasonic radiation time, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooked food material.
According to an embodiment of the present invention, the cooking method of the cooking appliance further includes: and adjusting the working frequency of the ultrasonic transmitting device according to the accumulated running time of the ultrasonic transmitting device.
According to an embodiment of the present invention, the dividing of the ultrasonic wave radiation time period into a plurality of target time period intervals, the adjusting of the operating frequency of the ultrasonic wave transmitting device according to the accumulated operation time period, includes: acquiring a target time length interval where the accumulated running time length is located; and acquiring a target working frequency corresponding to the target duration interval, and adjusting the working frequency of the ultrasonic transmitting device to the target working frequency.
According to one embodiment of the invention, the cooking method of the cooking appliance controls the ultrasonic wave emitting device to work continuously or work intermittently according to a preset period.
According to the cooking method of the cooking appliance, when the cooking appliance is judged to enter the pressure maintaining stage, the ultrasonic wave emitting device is controlled to radiate ultrasonic waves into the cooking food, so that the food nutrition extraction is accelerated in the pressure maintaining stage through an ultrasonic extraction mode, the cooking time is effectively shortened, the pressure maintaining pressure is reduced, and the cooking experience of a user is improved.
To achieve the above object, a second embodiment of the present invention provides a cooking appliance, including: a cooking cavity formed by a cover and a pan body; the ultrasonic transmitting device acts on food materials in the cooking cavity when in work; the controller connected with the ultrasonic transmitting device is used for: judging whether the cooking appliance enters a pressure cooking stage or not; when the cooking appliance enters the pressure cooking stage, controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material.
According to an embodiment of the present invention, the controller is further configured to: and detecting the pressure in the cooking cavity, and judging that the cooking appliance enters a pressure cooking stage when the pressure in the cooking cavity reaches a preset condition.
According to an embodiment of the present invention, the pressure cooking stage includes a pressure-raising stage and a pressure-maintaining stage, and the controller is further configured to: detecting the state of a floater in real time in the cooking process of the cooking appliance, and identifying that the cooking appliance enters a pressure starting stage when the floater is jacked up by the pressure in the cooking cavity; after the cooking appliance enters a pressure starting stage, controlling the cooking appliance to heat at a first preset power, and identifying that the cooking appliance enters a pressure maintaining stage when the pressure in the cooking cavity reaches a first preset pressure.
According to an embodiment of the present invention, the controller is further configured to: acquiring the required cooking degree of a user and/or the set ultrasonic radiation duration; and controlling the ultrasonic wave emitting device to work according to the required cooking degree and/or the ultrasonic wave radiation duration so as to radiate ultrasonic waves into the cooking food materials.
According to an embodiment of the present invention, the controller is further configured to: detecting the initial cooking degree of the food cooked in the cooking cavity, and controlling to start the ultrasonic transmitting device if the initial cooking degree is smaller than the required cooking degree; continuously detecting the current cooking degree of the cooking food in the cooking cavity; and if the current cooking degree is greater than or equal to the required cooking degree, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooking food material.
According to an embodiment of the present invention, the controller is further configured to: controlling to start the ultrasonic transmitting device; starting timing from the starting time to obtain the current accumulated running time of the ultrasonic transmitting device; comparing the currently acquired accumulated operation time with the ultrasonic radiation time, and if the accumulated operation time reaches the ultrasonic radiation time, controlling to close the ultrasonic emitting device and stopping radiating ultrasonic waves into the cooking food material.
According to an embodiment of the present invention, the controller is further configured to: detecting an initial cooking degree of a food material cooked in the cooking cavity, and acquiring a cooking degree difference value between the required cooking degree and the initial cooking degree; inquiring and acquiring the working frequency and the working power of the ultrasonic transmitting device according to the cooking degree difference value and the ultrasonic radiation duration; controlling the ultrasonic wave emitting device to radiate ultrasonic waves outwards according to the working frequency and the working power; and when the accumulated running time of the ultrasonic transmitting device reaches the ultrasonic radiation time, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooked food material.
According to an embodiment of the present invention, the controller is further configured to: and adjusting the working frequency of the ultrasonic transmitting device according to the accumulated running time of the ultrasonic transmitting device.
According to an embodiment of the present invention, the controller is further configured to: acquiring a target time length interval where the accumulated running time length is located; and acquiring a target working frequency corresponding to the target duration interval, and adjusting the working frequency of the ultrasonic transmitting device to the target working frequency.
According to an embodiment of the present invention, the controller is further configured to: and controlling the ultrasonic transmitting device to work continuously or intermittently according to a preset period.
According to the cooking appliance disclosed by the embodiment of the invention, when the cooking appliance is judged to enter the pressure maintaining stage, the ultrasonic wave emitting device is controlled to radiate ultrasonic waves into the cooking food, so that the food nutrition extraction is accelerated in the pressure maintaining stage in an ultrasonic extraction mode, the cooking time is effectively reduced, the pressure maintaining pressure is reduced, and the cooking experience of a user is improved.
To achieve the above object, a third embodiment of the present invention provides an electronic device, including a memory, a processor; wherein the processor executes a program corresponding to the executable program code by reading the executable program code stored in the memory, so as to implement the cooking method of the cooking appliance.
To achieve the above object, a third embodiment of the present invention provides a non-transitory computer readable storage medium, on which a computer program is stored, wherein the program is configured to implement the cooking method of the cooking appliance when executed by a processor.
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 foregoing and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;
fig. 2 is a flowchart of a cooking method of the cooking appliance according to the embodiment of the present invention;
fig. 3 is a flowchart of a cooking method of the cooking appliance according to an embodiment of the present invention;
fig. 4 is a flowchart of a cooking method of a cooking appliance according to another embodiment of the present invention;
fig. 5 is a flowchart of a cooking method of a cooking appliance according to still another embodiment of the present invention;
fig. 6 is a flowchart of a cooking method of a cooking appliance according to still another embodiment of the present invention;
fig. 7 is a flowchart of a cooking method of a cooking appliance according to still another embodiment of the present invention;
fig. 8 is a flowchart of a cooking method of a cooking appliance according to an embodiment of the present invention;
fig. 9 is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
A cooking appliance and a cooking method thereof according to an embodiment of the present invention will be described with reference to the accompanying drawings.
Fig. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present invention. As shown in fig. 1, a cooking appliance 100 of an embodiment of the present invention includes: a cooking chamber 10 and an ultrasonic wave emitting device 12.
Wherein, culinary art chamber 10 is formed by lid 101 and pot body 102, and ultrasonic emission device 12 acts on the edible material in the culinary art chamber when working, and wherein, ultrasonic emission device 12's one end is fixed on pot body 11 or lid 10, and the other end extends to the culinary art intracavity, when cooking with the contact of culinary art edible material.
Further, ultrasonic is a clean energy source and has been successfully used in the food processing industry, such as ultrasonic extraction and ultrasonic sterilization instruments. When the ultrasonic wave is operated, the ultrasonic wave with higher intensity is transmitted in a liquid medium to generate longitudinal wave, and further generate areas which are alternately compressed and expanded, the areas which are changed in pressure by the ultrasonic wave are easy to cause cavitation, and micro bubble nuclei are formed in the medium, and the interior of the micro bubble nuclei is at a high temperature of more than 5000 ℃ and a pressure of 50000kPa at the moment of adiabatic shrinkage and collapse, so that the effect of extracting nutrient substances can be realized.
Fig. 2 is a flowchart of a cooking method of a cooking appliance according to an embodiment of the present invention. As shown in fig. 2, the cooking method of the cooking appliance according to the embodiment of the present invention includes the steps of:
s101: and judging whether the cooking appliance enters a pressure cooking stage or not.
S102: when the cooking appliance enters a pressure cooking stage, the ultrasonic wave emitting device is controlled to radiate ultrasonic waves into the cooking food material.
That is to say, in cooking utensil carries out the culinary art in-process, real-time detection cooking utensil's current culinary art stage, and judge whether current culinary art stage is the pressure cooking stage, when detecting current culinary art stage as the pressure cooking stage, when cooking utensil gets into the pressure cooking stage from the preceding culinary art stage promptly, control ultrasonic emission device is to the internal radiation ultrasonic wave of culinary art edible material, thereby realize the food nutrition extraction of culinary art edible material through the ultrasonic wave, so that the soft rotten bone that takes off of culinary art food, tasty strong and fragrant, effectively reduce the culinary art time simultaneously, reduce the pressure of pressure cooking process, avoid increasing cooking utensil's thickness, the weight, promote user's culinary art experience.
Further, the judging whether the cooking utensil enters the pressure cooking stage comprises the following steps: and detecting the pressure in the cooking cavity, and judging that the cooking appliance enters a pressure cooking stage when the pressure in the cooking cavity reaches a preset condition.
The cooking method comprises a pressure cooking stage and a pressure maintaining stage, wherein the pressure cooking stage comprises a pressure starting stage and a pressure maintaining stage, the state of a floater is detected in real time in the cooking process of the cooking appliance, and when the floater is jacked up by the pressure in a cooking cavity, the cooking appliance is identified to enter the pressure starting stage; after the cooking appliance enters a pressure starting stage, the cooking appliance is controlled to be heated with first preset power, and when the pressure in the cooking cavity reaches first preset pressure, the cooking appliance is identified to enter a pressure maintaining stage.
Specifically, after the cooking appliance starts to cook after being powered on, along with the gradual increase of the temperature in the cooking cavity, the pressure in the cooking cavity gradually increases, so that after the pressure in the cooking cavity jacks up the floater, the cooking appliance is determined to enter a pressure starting stage, further, the cooking appliance is controlled to heat with first preset power, the pressure in the cooking cavity is detected in real time, whether the pressure in the cooking cavity is greater than or equal to first preset pressure or not is judged, and when the pressure in the cooking cavity is greater than or equal to the first preset pressure, the cooking appliance is judged to enter the pressure cooking stage.
It should be understood that, when the cooking utensil cooks in the pressure cooking stage, if when carrying out the ultrasonic operation in the pressure rise stage, still can realize extracting food through the ultrasonic wave, can carry out auxiliary heating to food simultaneously, shorten the boost time, make cooking utensil accelerate to get into the pressurize stage. When the cooking utensil is in the pressure maintaining stage, the pressure in the cooking cavity can float up and down in a small range.
Wherein the first preset pressure may be 105kPa, and the pressure of the pressure holding stage may be less than a preset pressure threshold, for example, 70-105 kPa.
According to an embodiment of the present invention, as shown in fig. 3, the controlling of the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material includes:
s201: and acquiring the required cooking degree of the user and/or the set ultrasonic wave radiation time length.
S202: and controlling the ultrasonic wave emitting device to work according to the required cooking degree and/or the ultrasonic wave radiation duration so as to radiate ultrasonic waves into the cooking food material.
The cooking degree may be set to one or more of a food soft-rot degree, a soup concentration, and the like, for example, when the cooking material is a solid food, the cooking degree may be the food soft-rot degree, and when the cooking material contains a liquid food, the cooking degree may be the soup concentration, and the like. Wherein, the culinary art degree can be divided into a plurality of grades to the user sets for demand culinary art degree according to the demand. It should be understood that the cooking appliance may also perform conversion between a cooking degree and an ultrasonic wave radiation time length, that is, when the user inputs the required cooking degree to the cooking appliance, the cooking appliance may convert the required cooking degree into the ultrasonic wave radiation time length and control the ultrasonic wave emitting device according to the ultrasonic wave radiation time length, and conversely, when the user inputs the ultrasonic wave radiation time length to the cooking appliance, the cooking appliance may also convert the ultrasonic wave radiation time length into the required cooking degree and control the ultrasonic wave emitting device according to the required cooking degree.
Specifically, a user can input required cooking degree and/or ultrasonic radiation duration to a cooking appliance before cooking or before a cooking process enters a pressure maintaining stage, the cooking appliance obtains the required cooking degree and/or the ultrasonic radiation duration of the user, converts the required cooking degree into the ultrasonic radiation duration when the user inputs the required cooking degree and/or converts the ultrasonic radiation duration into the required cooking degree when the user inputs the ultrasonic radiation duration, and then controls an ultrasonic transmitting device to work according to the required cooking degree and/or the ultrasonic radiation duration so as to radiate ultrasonic waves into cooking food materials, and nutrition extraction of the cooking food materials is achieved.
Further, as shown in fig. 4, the controlling the ultrasonic wave emitting device to operate according to the cooking degree required includes:
s311: and detecting the initial cooking degree of the food cooked in the cooking cavity, and controlling to start the ultrasonic transmitting device if the initial cooking degree is less than the required cooking degree.
S312: and continuously detecting the current cooking degree of the cooking food in the cooking cavity.
S313: and if the current cooking degree is greater than or equal to the required cooking degree, controlling to close the ultrasonic transmitting device and stopping radiating the ultrasonic waves into the cooking food material.
Specifically, taking a pressure cooking stage as an example of the pressure maintaining stage, when the cooking appliance adopts a cooking degree control ultrasonic wave emitting device, when the cooking appliance enters the pressure maintaining stage, detecting an initial cooking degree of a cooking food material in a cooking cavity, namely the cooking degree of the cooking food material when entering the pressure maintaining stage, and judging whether the initial cooking degree is smaller than a required cooking degree, if the initial cooking degree is smaller than the required cooking degree, controlling to start the ultrasonic wave emitting device, continuously detecting a current cooking degree of the cooking food material in the cooking cavity in the cooking process, and continuously judging whether the current cooking degree is larger than or equal to the required cooking degree, if the current cooking degree is larger than or equal to the required cooking degree, controlling to stop radiating ultrasonic waves into the cooking food material.
That is to say, when cooking utensil gets into the pressurize stage, according to the opening and closing of the current culinary art degree control ultrasonic emission device in the cooking chamber, promptly, when current culinary art degree is less than the demand culinary art degree, control ultrasonic emission device and open, when current culinary art degree is greater than or equal to the demand culinary art degree, control ultrasonic emission device closes to can improve the culinary art degree of culinary art edible material through the ultrasonic wave in the pressurize stage, realize the extraction of nutrition with higher speed.
On the other hand, as shown in fig. 5, controlling the ultrasonic wave emitting device to operate according to the ultrasonic wave irradiation time period includes:
s321: and controlling to start the ultrasonic transmitting device.
S322: and starting timing from the starting moment to obtain the current accumulated running time of the ultrasonic transmitting device.
S323: and comparing the currently acquired accumulated operation time with the ultrasonic radiation time, and if the accumulated operation time reaches the ultrasonic radiation time, controlling to close the ultrasonic transmitting device and stop radiating ultrasonic waves into the cooking food material.
Specifically, taking a pressure cooking stage as an example of a pressure maintaining stage, when a cooking appliance adopts an ultrasonic wave radiation duration to control an ultrasonic wave emitting device, when the cooking appliance enters the pressure maintaining stage, the ultrasonic wave emitting device is controlled to be started, timing is started from the moment when the ultrasonic wave emitting device is started, the current accumulated operation duration of the ultrasonic wave emitting device is obtained in real time, then the currently obtained accumulated operation duration is compared with the ultrasonic wave radiation duration, if the current accumulated operation duration reaches the ultrasonic wave radiation duration, namely the current accumulated operation duration is greater than or equal to the ultrasonic wave radiation duration, the ultrasonic wave emitting device is controlled to be closed, and the ultrasonic wave radiation into the cooking food materials is stopped.
That is to say, when the cooking utensil enters the pressurize stage, according to the opening duration control ultrasonic wave emitter open and close of ultrasonic wave emitter, promptly, when the cumulative duration that current ultrasonic wave emitter opened is greater than or equal to the ultrasonic radiation duration, control ultrasonic wave emitter and close to can improve the culinary art degree of culinary art food through the ultrasonic wave in the pressurize stage, realize accelerating the nutrition extraction.
It should be noted that, when the cooking appliance controls the ultrasonic wave emitting device by using the cooking degree or the ultrasonic wave radiation time, the operating frequency of the ultrasonic wave emitting device may be adjusted according to the current accumulated operation time of the ultrasonic wave emitting device.
Specifically, as shown in fig. 6, the ultrasonic wave radiation time period is divided into a plurality of target time period intervals, and the adjustment of the operating frequency of the ultrasonic wave emitting device according to the accumulated operating time period includes:
s401: and acquiring a target time interval in which the accumulated running time is located.
S402: and acquiring a target working frequency corresponding to the target duration interval, and adjusting the working frequency of the ultrasonic transmitting device to the target working frequency.
That is, the ultrasonic wave radiation time period may be divided into a plurality of target time period intervals, each of which may also correspond to a corresponding target operating frequency. When a user cooks by using the cooking degree, the cooking degree needs to be converted into ultrasonic wave radiation time length, and then the ultrasonic wave radiation time length needs to be divided into a plurality of target time length intervals.
For example, the ultrasonic wave radiation time period may be divided into a first target time period interval and a second target time period interval, the first target time period interval may further correspond to a first target operating frequency, and the second target time period interval may further correspond to a second target operating frequency.
Specifically, taking a pressure cooking stage as an example of a pressure maintaining stage, after a cooking appliance enters the pressure maintaining stage, starting an ultrasonic transmitting device, acquiring a current accumulated operating time in real time, and comparing the accumulated operating time with a plurality of target time intervals to acquire a target time interval in which the accumulated operating time is located, for example, when the accumulated operating time is in a first target time interval, acquiring a first target operating frequency corresponding to the first target time interval, and adjusting an operating frequency of the ultrasonic transmitting device to the first target operating frequency, and when the accumulated operating time is in a second target time interval, acquiring a second target operating frequency corresponding to the second target time interval, and adjusting an operating frequency of the ultrasonic transmitting device to the second target operating frequency.
According to an embodiment of the present invention, as shown in fig. 7, the controlling of the ultrasonic wave emitting device to operate according to the required cooking degree and the ultrasonic wave radiation time period includes:
s331: the initial cooking degree of the food material cooked in the cooking cavity is detected, and a cooking degree difference value between the required cooking degree and the initial cooking degree is obtained.
S332: and inquiring the working frequency and the working power of the ultrasonic transmitting device according to the cooking degree difference and the ultrasonic radiation time length.
S333: controlling the ultrasonic wave emitting device to radiate ultrasonic waves outwards according to the working frequency and the working power.
S334: and when the accumulated running time of the ultrasonic wave emitting device reaches the ultrasonic wave radiation time, controlling to close the ultrasonic wave emitting device and stopping radiating the ultrasonic waves into the cooked food materials.
That is, when the user selects both the cooking degree control ultrasonic wave emitting device and the ultrasonic wave radiation duration control ultrasonic wave emitting device, the cooking degree and the ultrasonic wave radiation duration can be sequentially identified when the cooking appliance enters the pressure maintaining stage, so as to control the ultrasonic wave emitting device according to the cooking degree and the ultrasonic wave radiation duration.
Specifically, taking the pressure cooking stage as an example of the pressure maintaining stage, when the cooking appliance enters the pressure maintaining stage, the initial cooking degree of the food cooked in the cooking cavity, that is, the cooking degree when the cooking appliance enters the pressure maintaining stage, may be detected first to obtain a cooking degree difference between the required cooking degree and the initial cooking degree.
Then, according to the cooking degree difference and the ultrasonic radiation time length, inquiring and obtaining the working frequency and the working power of the ultrasonic transmitting device, it should be understood that the working frequency and the working power of the ultrasonic transmitting device can be the working frequency and the working power of the ultrasonic transmitting device under the condition of the current cooking degree difference, that is, when the cooking degree difference is different, the working frequency and the working power of the ultrasonic transmitting device under the current accumulated operation time length of the same ultrasonic transmitting device are different, and similarly, when the cooking degree difference is the same, the working frequency and the working power of the ultrasonic transmitting device under the current accumulated operation time length of different ultrasonic transmitting devices are different, further, the cooking degree difference calculated by different cooking degree grades can also affect the working frequency and the working power of the ultrasonic transmitting device, and will not be described in detail herein.
The working frequency and the working power of the ultrasonic transmitting device can be obtained through inquiring, the working frequency and the working power of the ultrasonic transmitting device can be obtained through table look-up, the working frequency and the working power of the ultrasonic transmitting device can also be obtained through calculation formulas and the like, namely, the working frequency and the working power of the ultrasonic transmitting device can be obtained according to the cooking degree difference and the ultrasonic radiation duration.
In other words, in the pressure maintaining stage, the current cooking degree difference value and the accumulated running time of the ultrasonic transmitting device are obtained in real time, so that the current working frequency and working power of the ultrasonic transmitting device are inquired and obtained in real time according to the cooking degree difference value and the ultrasonic radiation time, then the ultrasonic transmitting device is controlled to work according to the current working frequency and working power until the accumulated working time of the ultrasonic transmitting device reaches the ultrasonic radiation time, the ultrasonic transmitting device is controlled to be turned off, and the ultrasonic wave is stopped from being radiated into the cooked food material.
It should be noted that, when the ultrasonic wave emitting device is controlled according to the cooking degree and/or the ultrasonic wave radiation time length, the ultrasonic wave emitting device can be controlled to operate continuously or intermittently according to a preset period so as to reach the target operating frequency. Wherein, the working power of the cooking utensil in the pressure maintaining stage can be 50-200W, and the working frequency can be 20-50 KHz.
It should be noted that, when the user selects one or more of the cooking degree and the ultrasonic wave irradiation time, the user may select the cooking degree and the ultrasonic wave irradiation time according to the selection function by setting a single selection function on the cooking appliance, or setting a plurality of selection functions on the cooking appliance for the user to select.
According to an embodiment of the present invention, as shown in fig. 8, a cooking method of a cooking appliance according to an embodiment of the present invention includes the steps of:
s501: and powering on the cooking appliance and controlling to execute the cooking program.
S502: and (4) starting pressure in the cooking cavity, and detecting the current pressure in the cooking cavity in real time.
S503: and judging whether the pressure in the current cooking cavity reaches a preset pressure threshold value or not.
If yes, go to step S504; if not, return to step S502.
S504: and acquiring the current cooking degree in the cooking cavity.
S505: and acquiring the required cooking degree of the user.
S506: and judging whether the current cooking degree is less than the required cooking degree.
If yes, go to step S507; if not, return to step S504.
S507: and controlling to start the ultrasonic transmitting device.
S508: and acquiring the working frequency and the working power of the ultrasonic transmitting device according to the cooking degree difference value and/or the ultrasonic radiation duration of the current cooking degree and the required cooking degree.
S509: and controlling the ultrasonic wave transmitting device to radiate ultrasonic waves into the food material according to the working frequency and the working power.
S510: whether the current cooking degree reaches the required cooking degree and/or whether the accumulated running time of the ultrasonic transmitting device reaches the ultrasonic radiation time is detected.
If yes, go to step S511; if not, return to step S508.
S11: and controlling to close the ultrasonic wave transmitting device and stopping radiating the ultrasonic waves into the cooking food material.
In summary, according to the cooking method of the cooking appliance in the embodiment of the invention, when it is determined that the cooking appliance enters the pressure maintaining stage, the ultrasonic wave emitting device is controlled to radiate the ultrasonic waves into the cooking food, so that the food nutrition extraction is accelerated in the pressure maintaining stage by an ultrasonic extraction mode, the cooking time is effectively reduced, the pressure maintaining pressure is reduced, and the cooking experience of a user is improved.
In order to realize the embodiment, the invention further provides a cooking appliance.
Fig. 9 is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention. As shown in fig. 9, a cooking appliance of an embodiment of the present invention includes: a cooking chamber 10, an ultrasonic wave emitting device 12 and a controller 14.
The cooking cavity 10 is formed by a cover 101 and a pot 102, and the ultrasonic wave emitting device 12 acts on food in the cooking cavity when working, wherein one end of the ultrasonic wave emitting device 12 is fixed on the pot 11 or the cover 10, and the other end extends into the cooking cavity and contacts with the cooking food when cooking.
A controller 14 connected to the ultrasound emitting device 12 for: determining whether the cooking appliance 100 enters a pressure cooking stage; when the cooking appliance 100 enters the pressure cooking stage, the ultrasonic wave emitting device 12 is controlled to radiate ultrasonic waves into the cooking food material.
Further, the controller 14 is further configured to: the pressure in the cooking cavity is detected, and when the pressure in the cooking cavity reaches a preset condition, it is determined that the cooking appliance 100 enters a pressure cooking stage.
Further, the pressure cooking stage includes a pressure starting stage and a pressure maintaining stage, and the controller 14 is further configured to: detecting the state of the floater in real time in the cooking process of the cooking appliance, and identifying that the cooking appliance enters a pressure starting stage when the floater is jacked up by the pressure in the cooking cavity; after the cooking appliance enters a pressure starting stage, the cooking appliance is controlled to be heated with first preset power, and when the pressure in the cooking cavity reaches first preset pressure, the cooking appliance is identified to enter a pressure maintaining stage.
Further, the controller 14 is further configured to: acquiring the required cooking degree of a user and/or the set ultrasonic radiation duration; and controlling the ultrasonic wave emitting device 12 to work according to the required cooking degree and/or the required ultrasonic wave radiation time length so as to radiate the ultrasonic waves into the cooking food material.
Further, the controller 14 is further configured to: detecting the initial cooking degree of the food cooked in the cooking cavity, and controlling to start the ultrasonic transmitting device 12 if the initial cooking degree is smaller than the required cooking degree; continuously detecting the current cooking degree of the cooking food in the cooking cavity; and if the current cooking degree is greater than or equal to the required cooking degree, controlling to close the ultrasonic wave emitting device 12 and stopping radiating the ultrasonic waves into the cooking food material.
Further, the controller 14 is further configured to: controlling to start the ultrasonic transmitting device 12; starting timing from the starting time to obtain the current accumulated running time of the ultrasonic transmitting device 12; and comparing the currently acquired accumulated operation time with the ultrasonic radiation time, and if the accumulated operation time reaches the ultrasonic radiation time, controlling to close the ultrasonic transmitting device 12 and stopping radiating the ultrasonic waves into the cooking food material.
Further, the controller 14 is further configured to: detecting the initial cooking degree of the food cooked in the cooking cavity, and acquiring a cooking degree difference value between the required cooking degree and the initial cooking degree; inquiring and acquiring the working frequency and the working power of the ultrasonic transmitting device 12 according to the cooking degree difference and the ultrasonic radiation duration; controlling the ultrasonic wave emitting device 12 to radiate ultrasonic waves outwards according to the working frequency and the working power; and when the accumulated running time of the ultrasonic wave emitting device 12 reaches the ultrasonic wave radiation time, controlling to close the ultrasonic wave emitting device 12 and stopping radiating the ultrasonic waves into the cooked food materials.
Further, the controller 14 is further configured to: the operating frequency of the ultrasonic wave emitting device 12 is adjusted according to the accumulated operating time of the ultrasonic wave emitting device 12.
Further, the controller 14 is further configured to: acquiring a target time length interval where the accumulated running time length is located; and acquiring a target working frequency corresponding to the target duration interval, and adjusting the working frequency of the ultrasonic wave transmitting device 12 to the target working frequency.
Further, the controller 14 is further configured to: the ultrasonic wave emitting device 12 is controlled to operate continuously or intermittently according to a preset period.
It should be noted that the foregoing explanation of the embodiment of the control method of the cooking appliance is also applicable to the cooking appliance of the embodiment, and is not repeated herein.
In order to implement the above embodiments, the present invention further provides an electronic device, which includes a memory and a processor; the processor is used for reading the executable program codes stored in the memory to run programs corresponding to the executable program codes so as to realize the cooking method of the cooking appliance.
In order to implement the above embodiments, the present invention also proposes a non-transitory computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the aforementioned cooking method of a cooking appliance.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing steps of a custom logic function or process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present invention.
The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.
It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. If implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.
It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.
In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.
The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (22)
1. A cooking method of a cooking appliance, characterized in that the cooking appliance comprises a cooking cavity and an ultrasonic wave emitting device; the ultrasonic transmitting device acts on food materials in the cooking cavity when working;
the cooking method of the cooking appliance comprises the following steps:
judging whether the cooking appliance enters a pressure cooking stage or not;
when the cooking appliance enters the pressure cooking stage, controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material.
2. The cooking method of the cooking appliance according to claim 1, wherein the determining whether the cooking appliance enters a pressure cooking stage comprises:
and detecting the pressure in the cooking cavity, and judging that the cooking appliance enters a pressure cooking stage when the pressure in the cooking cavity reaches a preset condition.
3. The cooking method of a cooking appliance according to claim 2, wherein the pressure cooking phase comprises a pressure rise phase and a pressure hold phase, wherein,
detecting the state of a floater in real time in the cooking process of the cooking appliance, and identifying that the cooking appliance enters a pressure starting stage when the floater is jacked up by the pressure in the cooking cavity;
after the cooking appliance enters a pressure starting stage, controlling the cooking appliance to heat at a first preset power, and identifying that the cooking appliance enters a pressure maintaining stage when the pressure in the cooking cavity reaches a first preset pressure.
4. The cooking method of the cooking appliance according to claim 1, wherein the controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material comprises:
acquiring the required cooking degree of a user and/or the set ultrasonic radiation duration;
and controlling the ultrasonic wave emitting device to work according to the required cooking degree and/or the ultrasonic wave radiation duration so as to radiate ultrasonic waves into the cooking food materials.
5. The cooking method of the cooking appliance according to claim 4, wherein controlling the ultrasonic wave emitting device to operate according to the required cooking degree comprises:
detecting the initial cooking degree of the food cooked in the cooking cavity, and controlling to start the ultrasonic transmitting device if the initial cooking degree is smaller than the required cooking degree;
continuously detecting the current cooking degree of the cooking food in the cooking cavity;
and if the current cooking degree is greater than or equal to the required cooking degree, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooking food material.
6. The cooking method of the cooking appliance according to claim 4, wherein the controlling of the operation of the ultrasonic wave emitting means according to the ultrasonic wave irradiation time period comprises:
controlling to start the ultrasonic transmitting device;
starting timing from the starting time to obtain the current accumulated running time of the ultrasonic transmitting device;
comparing the currently acquired accumulated operation time with the ultrasonic radiation time, and if the accumulated operation time reaches the ultrasonic radiation time, controlling to close the ultrasonic emitting device and stopping radiating ultrasonic waves into the cooking food material.
7. The cooking method of the cooking appliance according to claim 4, wherein controlling the ultrasonic wave emitting device to operate according to the required cooking degree and the ultrasonic wave irradiation time period comprises:
detecting an initial cooking degree of a food material cooked in the cooking cavity, and acquiring a cooking degree difference value between the required cooking degree and the initial cooking degree;
inquiring and acquiring the working frequency and the working power of the ultrasonic transmitting device according to the cooking degree difference value and the ultrasonic radiation duration;
controlling the ultrasonic wave emitting device to radiate ultrasonic waves outwards according to the working frequency and the working power;
and when the accumulated running time of the ultrasonic transmitting device reaches the ultrasonic radiation time, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooked food material.
8. The cooking method of the cooking appliance according to claim 5 or 6, further comprising:
and adjusting the working frequency of the ultrasonic transmitting device according to the accumulated running time of the ultrasonic transmitting device.
9. The cooking method of the cooking appliance according to claim 8, wherein the ultrasonic wave irradiation time period is divided into a plurality of target time period intervals, and the adjusting of the operating frequency of the ultrasonic wave emitting device according to the accumulated operating time period comprises:
acquiring a target time length interval where the accumulated running time length is located;
and acquiring a target working frequency corresponding to the target duration interval, and adjusting the working frequency of the ultrasonic transmitting device to the target working frequency.
10. The cooking method of the cooking appliance according to any one of claims 1 to 7, further comprising:
and controlling the ultrasonic transmitting device to work continuously or intermittently according to a preset period.
11. A cooking appliance, comprising:
a cooking cavity formed by a cover and a pan body;
an ultrasonic transmitter acting on the food material in the cooking cavity during operation
The controller connected with the ultrasonic transmitting device is used for:
judging whether the cooking appliance enters a pressure cooking stage or not;
when the cooking appliance enters the pressure cooking stage, controlling the ultrasonic wave emitting device to radiate ultrasonic waves into the cooking food material.
12. The cooking appliance of claim 11, wherein the controller is further configured to:
and detecting the pressure in the cooking cavity, and judging that the cooking appliance enters a pressure cooking stage when the pressure in the cooking cavity reaches a preset condition.
13. The cooking appliance of claim 12, wherein the pressure cooking phase comprises a pressure rise phase and a pressure hold phase, and wherein the controller is further configured to:
detecting the state of a floater in real time in the cooking process of the cooking appliance, and identifying that the cooking appliance enters a pressure starting stage when the floater is jacked up by the pressure in the cooking cavity;
after the cooking appliance enters a pressure starting stage, controlling the cooking appliance to heat at a first preset power, and identifying that the cooking appliance enters a pressure maintaining stage when the pressure in the cooking cavity reaches a first preset pressure.
14. The cooking appliance of claim 11, wherein the controller is further configured to:
acquiring the required cooking degree of a user and/or the set ultrasonic radiation duration;
and controlling the ultrasonic wave emitting device to work according to the required cooking degree and/or the ultrasonic wave radiation duration so as to radiate ultrasonic waves into the cooking food materials.
15. The cooking appliance of claim 14, wherein the controller is further configured to:
detecting the initial cooking degree of the food cooked in the cooking cavity, and controlling to start the ultrasonic transmitting device if the initial cooking degree is smaller than the required cooking degree;
continuously detecting the current cooking degree of the cooking food in the cooking cavity;
and if the current cooking degree is greater than or equal to the required cooking degree, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooking food material.
16. The cooking appliance of claim 14, wherein the controller is further configured to:
controlling to start the ultrasonic transmitting device;
starting timing from the starting time to obtain the current accumulated running time of the ultrasonic transmitting device;
comparing the currently acquired accumulated operation time with the ultrasonic radiation time, and if the accumulated operation time reaches the ultrasonic radiation time, controlling to close the ultrasonic emitting device and stopping radiating ultrasonic waves into the cooking food material.
17. The cooking appliance of claim 14, wherein the controller is further configured to:
detecting an initial cooking degree of a food material cooked in the cooking cavity, and acquiring a cooking degree difference value between the required cooking degree and the initial cooking degree;
inquiring and acquiring the working frequency and the working power of the ultrasonic transmitting device according to the cooking degree difference value and the ultrasonic radiation duration;
controlling the ultrasonic wave emitting device to radiate ultrasonic waves outwards according to the working frequency and the working power;
and when the accumulated running time of the ultrasonic transmitting device reaches the ultrasonic radiation time, controlling to close the ultrasonic transmitting device and stopping radiating ultrasonic waves into the cooked food material.
18. The cooking appliance of claim 15 or 16, wherein the controller is further configured to:
and adjusting the working frequency of the ultrasonic transmitting device according to the accumulated running time of the ultrasonic transmitting device.
19. The cooking appliance of claim 18, wherein the controller is further configured to:
acquiring a target time length interval where the accumulated running time length is located;
and acquiring a target working frequency corresponding to the target duration interval, and adjusting the working frequency of the ultrasonic transmitting device to the target working frequency.
20. The cooking appliance of claims 11-17, wherein the controller is further configured to:
and controlling the ultrasonic transmitting device to work continuously or intermittently according to a preset period.
21. A cooking apparatus comprising a memory, a processor;
wherein the processor executes a program corresponding to the executable program code by reading the executable program code stored in the memory, for implementing the cooking method of the cooking appliance according to any one of claims 1 to 10.
22. A non-transitory computer-readable storage medium having stored thereon a computer program, wherein the program, when executed by a processor, implements a cooking method of the cooking appliance according to any one of claims 1-10.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811563568.9A CN111345678A (en) | 2018-12-20 | 2018-12-20 | Cooking utensil and cooking method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811563568.9A CN111345678A (en) | 2018-12-20 | 2018-12-20 | Cooking utensil and cooking method thereof |
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