CN112006535B

CN112006535B - Pressure cooking appliance and cooking control method and cooking control device thereof

Info

Publication number: CN112006535B
Application number: CN201910473112.1A
Authority: CN
Inventors: 杨云; 程志喜; 陈炜杰; 卢均山; 吕伟刚; 韩平英
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2019-05-31
Filing date: 2019-05-31
Publication date: 2021-08-20
Anticipated expiration: 2039-05-31
Also published as: CN112006535A

Abstract

The invention provides a pressure cooking appliance, a cooking control method and a cooking control device thereof, wherein the pressure cooking appliance comprises a containing part, a medium replacing part, an exhaust device and a heating device, the medium replacing part discharges a second medium in an inner cavity of the medium replacing part when the gaseous first medium fills the inner cavity of the medium replacing part so as to enable the liquid level in the containing part to rise, and the method comprises the following steps: when the pressure cooking appliance enters a preset cooking program, controlling a heating device to heat the cooking cavity; acquiring cooking parameters of a pressure cooking appliance; when the culinary art parameter reaches the preset parameter threshold value, control exhaust apparatus and open to control heating device continues to heat the culinary art chamber, so that medium replacement portion produces gaseous first medium, from this, realize the liquid circulation and flow, the effect of reinforcing liquid and edible material plays erodees and the stirring effect to eating the material, makes eating the material roll, accelerates food thickening speed, shortens the culinary art required time.

Description

Pressure cooking appliance and cooking control method and cooking control device thereof

Technical Field

The invention relates to the technical field of household appliances, in particular to a pressure cooking appliance, a cooking control method and a cooking control device thereof.

Background

Pressure cooking appliances such as electric pressure cookers in the related art generally have a soup cooking function, and particularly, the soup cooking function can be realized by controlling the temperature and pressure in the pot to be proper, but the related art has a problem in that if the temperature and pressure in the pot are not high enough or the cooking time is short, the soup may not be thick, and if the temperature and pressure in the pot are controlled to be too high or the cooking time is prolonged, although the soup is thick, the whole cooking takes a long time, and the exhaust time and the cover opening waiting time may be long, which may affect the user experience.

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, the first objective of the present invention is to provide a cooking control method for a pressure cooking appliance, so as to realize the circulation flow of liquid, enhance the effect of liquid and food materials, increase the concentration of soup, and reduce the time consumption of cooking.

A second object of the present invention is to provide a cooking control device for a pressure cooking appliance.

A third object of the present invention is to propose a pressure cooking appliance.

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

In order to achieve the above object, a first aspect of the present invention provides a cooking control method for a pressure cooking appliance, the pressure cooking appliance including a holding portion, a medium replacement portion, an exhaust device, and a heating device, the holding portion and the medium replacement portion being disposed in a cooking cavity of the pressure cooking appliance, the medium replacement portion exhausting a second medium in an inner cavity of the medium replacement portion when a first medium fills the inner cavity of the medium replacement portion to raise a liquid level in the holding portion, the method including the steps of: when the pressure cooking appliance enters a preset cooking program, controlling the heating device to heat the cooking cavity; acquiring cooking parameters of the pressure cooking appliance; and when the cooking parameter reaches a preset parameter threshold value, controlling the exhaust device to be opened, and controlling the heating device to continue heating the cooking cavity so as to enable the medium replacement part to generate the gaseous first medium.

According to the cooking control method of the pressure cooking appliance provided by the embodiment of the invention, when the pressure cooking appliance enters a preset cooking program, the exhaust device is controlled to be opened, the heating device is controlled to continue heating, so that the medium replacement part generates the gaseous first medium, further, the gaseous first medium extrudes the liquid second medium originally positioned in the inner cavity of the medium replacement part into the cooking cavity outside the medium replacement part, the liquid level of the cooking cavity rises, so that the liquid level of the containing part communicated with the cooking cavity also rises, therefore, the liquid circulation flow is realized, the food materials are placed in the containing part, the effects of the liquid and the food materials are enhanced, the food materials are flushed and stirred, the food materials are rolled, the food thickening speed is increased, the time required by cooking is shortened, and the user experience is improved.

According to an embodiment of the invention, the cooking parameter is a temperature inside the cooking cavity, and the preset parameter threshold is a first temperature threshold, wherein the first temperature threshold is smaller than a boiling temperature of the liquid second medium.

According to an embodiment of the present invention, a value range of the first temperature threshold is greater than or equal to 80 degrees celsius and less than 100 degrees celsius.

According to an embodiment of the invention, when the cooking parameter is the temperature in the cooking cavity, after the exhaust device is opened, the heating device is controlled to continue heating to enable boiling in the cooking cavity, wherein the medium replacement part generates the gaseous first medium when boiling in the cooking cavity occurs.

According to an embodiment of the invention, the cooking parameter is a pressure in the cooking cavity and the preset parameter threshold is a first pressure threshold, wherein the first pressure threshold is greater than atmospheric pressure.

According to an embodiment of the invention, the first pressure threshold value has a value in a range greater than 0kpa and equal to or less than 30kpa relative to the difference in the atmospheric pressure.

According to an embodiment of the present invention, when the cooking parameter is a pressure in the cooking cavity, when the exhaust device is opened, the pressure in the cooking cavity is controlled to decrease by the exhaust device, so that boiling occurs in the cooking cavity, wherein the medium replacement part generates the gaseous first medium when boiling occurs in the cooking cavity.

According to an embodiment of the present invention, after controlling the exhaust device to open and controlling the heating device to continue heating the cooking cavity, the cooking control method of the pressure cooking appliance further includes: recording the opening time of the exhaust device; and when the opening time of the exhaust device reaches a first time threshold value, controlling the exhaust device to be closed, and controlling the heating device to stop heating so as to reduce the gaseous first medium to lower the liquid level in the containing part.

According to an embodiment of the present invention, after controlling the exhaust device to be turned off and controlling the heating device to stop heating, the cooking control method of the pressure cooking appliance further includes: recording the time for stopping heating of the heating device; and when the time for stopping heating of the heating device reaches a second time threshold, controlling the heating device to heat the cooking cavity again, and controlling the exhaust device to be opened again.

According to an embodiment of the invention, the first time threshold is determined based on the time required for the second medium in the medium displacing part to stop draining into the containing part; the second time threshold is determined based on a time required for the second medium in the containing section to stop flowing back to the medium replacement section.

According to an embodiment of the present invention, before the pressure cooking appliance enters a preset cooking program, the method further comprises: identifying the placement state of the containing part and/or the medium replacement part; and when the containing part and/or the medium replacement part are/is identified to be placed in the cooking cavity, controlling the pressure cooking appliance to enter a preset cooking program.

According to one embodiment of the invention, whether the containing part and/or the medium replacement part is placed in the cooking cavity is detected through a detection device so as to identify the placing state of the containing part and/or the medium replacement part; or the placing state of the containing part and/or the medium replacing part is identified through a user instruction received by the man-machine interaction device.

In order to achieve the above object, a second aspect of the present invention provides a cooking control device for a pressure cooking appliance, the pressure cooking appliance including a holding portion, a medium replacement portion, an exhaust device, and a heating device, the holding portion and the medium replacement portion being disposed in a cooking cavity of the pressure cooking appliance, the medium replacement portion discharging a second medium in an inner cavity of the first medium when the inner cavity is filled with the first medium so as to raise a liquid level in the holding portion, the device including: the acquisition module is used for acquiring cooking parameters of the pressure cooking appliance; and the control module is used for controlling the heating device to heat the cooking cavity when the pressure cooking appliance enters a preset cooking program, controlling the exhaust device to be opened when the cooking parameter reaches a preset parameter threshold value, and controlling the heating device to continue heating the cooking cavity so that the medium replacement part generates the gaseous first medium.

According to the cooking control device of the pressure cooking appliance provided by the embodiment of the invention, when the pressure cooking appliance enters a preset cooking program, the control module controls the exhaust device to be opened, and controls the heating device to continue heating, so that the medium replacement part generates the gaseous first medium, further, the gaseous first medium extrudes the liquid second medium originally positioned in the inner cavity of the medium replacement part into the cooking cavity outside the medium replacement part, the liquid level of the cooking cavity rises, and the liquid level of the containing part communicated with the cooking cavity also rises, so that the liquid circularly flows, the food materials are placed in the containing part, the effects of the liquid and the food materials are enhanced, the food materials are flushed and stirred, the food materials are rolled, the food thickening speed is increased, the time required by cooking is shortened, and the user experience is improved.

In order to achieve the above object, a third embodiment of the present invention provides a pressure cooking appliance, including the cooking control device of the pressure cooking appliance.

According to the pressure cooking appliance provided by the embodiment of the invention, the circular flow of liquid can be realized, and the food materials are placed in the containing part, so that the effects of the liquid and the food materials are enhanced, the food materials are washed and stirred, the food materials are rolled, the food thickening speed is increased, the time required by cooking is shortened, and the user experience is improved.

To achieve the above object, a fourth aspect of the present invention provides a computer-readable storage medium, on which a computer program is stored, where the computer program is executed by a processor to implement the cooking control method of the pressure cooking appliance according to the foregoing first 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 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 sectional view of a pressure cooking appliance according to an embodiment of the present invention;

FIG. 2 is a schematic view of a receiving portion, a medium displacing portion and an inner pot of a pressure cooking appliance according to an embodiment of the present invention;

FIG. 3 is a schematic view of a containing part and a medium replacing part of the pressure cooking appliance according to the embodiment of the present invention;

fig. 4 is a flowchart of a cooking control method of the pressure cooking appliance according to the embodiment of the present invention; and

fig. 5 is a block schematic diagram of a cooking control device of a pressure 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 pressure cooking appliance, a cooking control method thereof and a cooking control apparatus thereof according to embodiments of the present invention are described below with reference to the accompanying drawings.

First, the structure of the pressure cooking appliance according to the embodiment of the present invention will be described with reference to fig. 1 to 3.

It should be noted that, in the embodiment of the present invention, the pressure cooking appliance 10 may refer to a cooking device capable of generating a pressure higher than the atmospheric pressure in the pot, such as an electric pressure cooker, and the present application takes the pressure cooking appliance 10 as an example of an electric pressure cooker, which is not intended to limit the scope of the present invention. Other pressure cooking appliances will be apparent to those of ordinary skill in the art having read the specification of the present application, given the benefit of the present teachings.

As shown in fig. 1, pressure cooking utensil 10 is including holding portion 2, medium replacement portion 3, exhaust apparatus 4 and heating device 5, hold portion 2 and be used for holding the edible material, hold portion 2 and medium replacement portion 3 and can set up in cooking chamber 11 of pressure cooking utensil 10, medium replacement portion 3 makes the second medium discharge of intracavity so that hold portion 2 interior liquid level rise when gaseous first medium fills its intracavity, specifically, medium replacement portion 3 is arranged in realizing occupying the space in medium replacement portion 3 and will originally be located the second medium discharge to cooking chamber 11 in medium replacement portion 3 through first medium, thereby change the liquid level in cooking chamber 11, and then change the liquid level of holding portion 2 that communicates with cooking chamber 11.

The pressure cooking appliance 10 further comprises a body portion 1, the body portion 1 has a cooking cavity 11 therein, and in some embodiments, the cooking cavity 11 may be a cavity defined by a pan body portion 12 and an upper cover portion 13 of the body portion 1.

The medium displacing part 3 is arranged to displace the liquid second medium located in the medium displacing part 3 with the first medium so that the displaced second medium can exit the medium displacing part 3 and flow into the cooking chamber 11 so that the liquid level in the cooking chamber 11 can be changed. Here, the first medium 39 may come from inside the medium replacement part 3, for example, by heating the liquid, such as water, inside the medium replacement part 3, so that water vapor in a gaseous state, i.e., the first medium, is formed inside, and the first medium may discharge the liquid water from inside out of the medium replacement part 3. In addition, the first medium can come from the outside of the medium replacing part 3 at the same time, and the second medium can be replaced by entering the medium replacing part 3, that is, the two modes are combined, and the second medium can be replaced by the first medium from the inside and the outside of the medium replacing part 3.

For another example, the medium replacement part 3 is further configured to utilize a second medium which is outside the medium replacement part 3 and is in a liquid state to enter the medium replacement part 3 to occupy at least a part of the space occupied by the first medium, so that the liquid level in the cooking cavity 11 is lowered, and in the process of lowering the liquid level, the liquid can wash away the food material, and the food thickening speed is increased. In other words, the liquid second medium can enter the medium replacement part to occupy at least a part of the space previously occupied by the first medium, for example, when the pressure cooking appliance 10 stops heating or the heating power is reduced, the first medium, such as water vapor, in the medium replacement part 3 is liquefied, and the liquid second medium, such as water, outside the medium replacement part 3 enters the medium replacement part 3 to fill the space previously occupied by the first medium.

Moreover, the containing part 2 can be communicated with the cooking cavity 11, and the liquid level in the containing part 2 can be lowered after the second medium flows into the cooking cavity 11. It should be noted that the first medium may be water vapor, and the second medium may be water or soup, but the present invention is not limited thereto.

From this, through the cooperation of this body part 1, hold portion 2 and medium replacement portion 3, improved the separation mechanism of eating material and water, utilize medium replacement portion 3 to realize the replacement of medium for the liquid level in the culinary art chamber 11 is adjustable, and the separation of eating material and water becomes controllable.

It should be noted that, after the food material is placed in the containing part 2, the food material and the water can be completely separated, and the water can also submerge a part of the food material and the water can also submerge the whole food material.

In some embodiments of the present invention, the medium replacement part 3 may be configured as a gas-liquid replacement part, and the gas-liquid replacement part may be configured to discharge the second medium in the inner cavity when the gaseous first medium fills the inner cavity, specifically, during the boiling of the water in the cooking cavity 11, the water vapor in the gas-liquid replacement part will gradually increase, and then the pressure in the gas-liquid replacement part will gradually increase, so as to press the water in the gas-liquid replacement part into the cooking cavity 11, so as to achieve the working purpose of raising the water level in the cooking cavity 11, and thus the working purpose of raising the water level in the containing part 2.

In some embodiments of the present invention, as shown in fig. 1, the gas-liquid displacement portion may include: and an opening 32, the opening 32 allowing the second medium to be discharged from the gas-liquid replacement part. Wherein, when the water in the gas-liquid replacement portion boils to generate steam, the pressure in the gas-liquid replacement portion gradually becomes large, and the water in the gas-liquid replacement portion can be pressed into the cooking cavity 11 from the opening 32, so that the purpose of changing the liquid level in the containing portion by using the first medium can be realized.

In some embodiments of the present invention, the opening 32 is formed at the bottom of the gas-liquid displacement portion, so that water can be more easily discharged by providing the opening at the bottom.

In some embodiments of the present invention, as shown in fig. 1, a receiving portion recess 22 is formed at the bottom of the receiving portion 2, and the receiving portion recess 22 may be configured as the medium replacement portion 3, so that the medium replacement portion 3 and the receiving portion 2 can be integrally formed, and the separate production of the medium replacement portion 3 can be avoided, thereby reducing the development of production molds and further reducing the production cost of the pressure cooking appliance 10.

In some embodiments of the present invention, as shown in fig. 1 to 3, the containing portion 2 may include a containing portion bottom wall 23 and a containing portion peripheral wall 21, at least a portion of the containing portion bottom wall 23 is raised upward to form a containing portion concave portion 22, such arrangement may enable the containing portion concave portion 22 to be disposed on the containing portion bottom wall 23, and after the containing portion 2 is placed in the cooking cavity 11, it may be ensured that water is stored in the containing portion concave portion 22, so that the arrangement position of the containing portion concave portion 22 may be more reasonable. Moreover, the integrated design also reduces the cost and is convenient for users to use.

It is understood that a gap 240 is formed between the containing portion peripheral wall 21 and the inner peripheral wall of the main body portion 1, for example, the inner peripheral wall of the inner pot, thereby facilitating the water to rise from the gap 240 when the water in the gas-liquid replacement portion is pressed into the cooking chamber 11.

In some embodiments of the present invention, the containing part concave portion 22 may be disposed in a central region of the containing part bottom wall 23, wherein when water in the containing part concave portion 22 boils to generate steam, pressure in the containing part concave portion 22 increases, and steam applies force to the containing part 2, so that the stress of the containing part 2 is more uniform (the air pressure acts on the containing part to form upward buoyancy), and the containing part 2 is prevented from inclining, thereby ensuring that food materials are uniformly contained in the containing part 2, and the discharged water can be uniformly diffused all around through the central arrangement, and the rising speed of the liquid level in the cooking cavity 11 is relatively faster and more uniform.

Further, the housing portion recess 22 is disposed in the central region of the housing portion bottom wall 23, and then the water passage 243 is formed radially outside the medium replacement portion 3, it can also be understood that the water passage 243 is outside the medium replacement portion 3 in the circumferential direction of the medium replacement portion 3, so that the water in the housing portion recess 22 can flow into the cooking chamber 11 through the water passage 243.

In some embodiments of the present invention, as shown in fig. 2 to 3, the containing part 2 may be provided with a containing part through hole 24, and the containing part through hole 24 is used to communicate the cooking cavity 11 with the inner space of the containing part 2. Wherein, when the water level in the culinary art chamber 11 rose, the water in the culinary art chamber 11 can be followed and held a through-hole 24 inflow and hold portion 2, and the water of boiling plays the stirring effect to eating the material, can make and eat material and roll, the looks mutual friction, and, when water did not boil, the water in the culinary art chamber 11 can hold portion 2 from holding a through-hole 24 outflow, can make water and eat material approximate separation, simultaneously, because produce a large amount of vapor during the water boiling, there is some vapor can be from holding a through-hole 24 discharge culinary art chamber 11.

In some embodiments of the present invention, as shown in fig. 2 to 3, the containing part 2 may include: the holding part peripheral wall 21 and the holding part bottom wall 23, the holding part through hole 24 may include: perisporium through-hole 241, perisporium through-hole 241 can set up in holding a portion perisporium 21, and perisporium through-hole 241 can set up to a plurality ofly, so set up to make water flow in fast and flow out and hold portion 2, can reduce the time that the water logging steeped the edible material.

In some embodiments of the present invention, as shown in fig. 2 to 3, the containing part 2 may include: the holding part peripheral wall 21 and the holding part bottom wall 23, the holding part through hole 24 may include: the bottom wall through hole 242 and the bottom wall through hole 242 may be disposed on the bottom wall 23 of the containing part, wherein when the pressure cooking appliance 10 does not heat water, the distance from the bottom wall through hole 242 to the water surface is minimized due to the arrangement, so that the water can flow into the containing part 2 from the bottom wall through hole 242, and the water in the containing part 2 can flow out of the bottom wall through hole 242 to form the containing part 2, so that the water can better turn the food material.

In short, the preferred embodiment of the present invention is to arrange the peripheral wall through holes 241 and the bottom wall through holes 242 at the same time, water can enter into the containing part 2 from the peripheral wall through holes 241 and the bottom wall through holes 242, and since the bottom wall through holes 242 may be partially shielded by the food material, most of the water will enter from the peripheral wall through holes 241, thus washing the food material downwards, and finally can flow back to the cooking cavity 11 through the bottom wall through holes 242. The peripheral wall through holes 241 and the bottom wall through holes 242 are arranged to be equal to a high through hole 241 and a low through hole 242, the height of the high through hole 241 is greater than that of the low through hole 242, when the liquid second medium in the medium replacement part is replaced by the first medium, water enters the containing part 2 through the high through hole 241, when the liquid second medium enters the medium replacement part 3 to occupy at least a part of space occupied by the first medium, the water is discharged from the low through hole 242, so that the food materials between the high through hole 241 and the low through hole 242 are stirred, the food is rolled and rubbed with each other, and the cooked food is thick, fragrant and sweet.

In some embodiments of the present invention, the bottom wall through holes 242 are surrounded on the radial outer side of the medium replacement part 3, and it can also be understood that a plurality of bottom wall through holes 242 are surrounded on the outer side of the medium replacement part 3 in the circumferential direction of the medium replacement part 3, so that the water in the cooking cavity 11 can flow into the containing part 2 more quickly, the temperature of the water flowing into the containing part 2 can be ensured, and the water can cook food better.

In some embodiments of the present invention, as shown in fig. 1, the body part 1 may include: a pot body part 12 and an upper cover part 13, wherein the containing part 2 extends into the pot body part 12. Wherein, when pressure cooking utensil 10 cooks, go up lid 13 and will hold portion 2 and cover, so set up and to reduce the required time of water boiling in the pressure cooking utensil 10, can reduce the culinary art required time, and, also can avoid external object to get into in the pressure cooking utensil 10, sanitation and hygiene can be guaranteed, thereby user's edible safety can be guaranteed, and simultaneously, also can prevent that vapor from flowing out pressure cooking utensil 10 rapidly, can guarantee the pressure of gaseous in the medium replacement portion 3, thereby can guarantee that the water level can rise and descend.

Specifically, as shown in fig. 1, the pot body part 12 may include an inner pot 121 and an outer pot 122, the outer pot 122 is used for carrying the upper cover part 13 and the inner pot 121, that is, the inner pot 121 can be placed inside the outer pot 122; an upper cover portion 13 is provided on the pot portion 12 to seal the cooking chamber 11 when the upper cover portion 13 is closed.

In some embodiments of the present invention, as shown in fig. 1, the air exhausting device 4 may be disposed on the upper cover portion 13 of the main body portion 1, and the air exhausting device 4 may control the cooking cavity 11 to be open and closed, so that external air may enter or stop entering the cooking cavity 11, and air in the cooking cavity 11 may be exhausted to the outside. For example, when the exhaust device 4 is opened, the cooking cavity 11 is communicated with the outside to exhaust the gas in the cooking cavity 11 and release the pressure, and when the exhaust device 4 is closed, the communication between the cooking cavity 11 and the outside is closed to seal the cooking cavity 11.

In some embodiments of the present invention, as shown in fig. 1, the pressure cooking appliance 10 further includes a detection part 6, the detection part 6 is disposed on the upper cover part 13, and the detection part 6 is used for detecting the pressure or temperature in the cooking cavity 11.

Based on the pressure cooking appliance of the foregoing embodiment, the invention also provides a cooking control method of the pressure cooking appliance.

Fig. 4 is a flowchart of a cooking control method of a pressure cooking appliance according to an embodiment of the present invention. As shown in fig. 4, the cooking control method of the pressure cooking appliance includes the steps of:

s1: and when the pressure cooking appliance enters a preset cooking program, controlling the heating device to heat the cooking cavity.

It should be noted that, in the embodiment of the present invention, the pressure cooking appliance may be controlled to enter the preset cooking program according to the cooking function key triggered by the user, for example, the preset cooking program may be a quick soup cooking program, and when the user triggers the quick soup cooking function key, the pressure cooking appliance enters the quick soup cooking program.

Or, the preset cooking program can be automatically entered by identifying the placing states of the containing part and the medium replacing part, and specifically, before the pressure cooking appliance enters the preset cooking program, the method further comprises:

identifying the placement state of the containing part and/or the medium replacement part;

and when the containing part and/or the medium replacement part are/is identified to be placed in the cooking cavity, controlling the pressure cooking appliance to enter a preset cooking program.

More specifically, whether the containing part and/or the medium replacement part are/is placed in the cooking cavity can be detected through the detection device so as to identify the placing state of the containing part and/or the medium replacement part; alternatively, the placement state of the containing part and/or the medium replacement part may be recognized by a user instruction received by the human-computer interaction device.

It should be noted that the two ways of identifying the placement state of the holding portion and the medium replacement portion may be provided simultaneously or alternatively, and the present invention is not limited thereto. And, when both hold portion and medium replacement portion are the same part, for example, utilize the bottom of holding portion to form hold portion concave part structure medium replacement portion, can only discern this moment hold portion a part can.

That is to say, in the embodiment of the present invention, when the detection device detects a user instruction received by the holding part and/or the medium replacement part or the human-computer interaction device, the pressure cooking appliance may be automatically controlled to enter a preset cooking program, thereby implementing automatic control and simplifying cooking operation.

Wherein, detection device can set up on the body part, and detection device can include but not limited to inductor (for example micro-gap switch, tongue tube or hall switch etc.), radio frequency module or camera. For example, when detection device is tongue tube or hall switch, can correspond on holding portion or medium replacement portion and set up magnetic element, magnetic element sets up and just to the induction end of tongue tube or hall switch when holding portion and/or medium replacement portion and place the appointed position of placing in the culinary art intracavity, from this, can judge whether all to place in the culinary art intracavity by judging whether magnetic element is sensed to tongue tube or hall switch and detect holding portion and/or medium replacement portion. For the micro switch, the micro switch can relatively contain the appointed position setting of placing of portion and medium replacement portion in the culinary art intracavity to it can trigger the micro switch when placing in appointed position to switch on to contain portion and/or medium replacement portion. For another example, when the detecting device is a radio frequency module, another radio frequency module may be disposed on the holding portion and/or the medium replacing portion, so that whether the holding portion and/or the medium replacing portion are disposed in the cooking cavity can be determined through radio frequency communication between the two radio frequency modules. For another example, when the detection module is a camera, the holding portion and/or the medium replacement portion may be photographed by the camera to determine whether the holding portion and/or the medium replacement portion are both placed in the cooking cavity, or the two-dimensional code, the barcode, etc. on the holding portion and/or the medium replacement portion may be recognized by the camera to determine whether the holding portion and/or the medium replacement portion are placed in the cooking cavity.

The man-machine interaction device can be provided with a preset key, the preset key is used for indicating the containing part and/or the medium replacement part to be placed in the cooking cavity, therefore, the instruction of a user can be received through the preset key, and when the preset key is pressed down, the user can be shown that the containing part and/or the medium replacement part are placed in the cooking cavity.

Additionally, in some embodiments of the present invention, the heating device may include at least one of a heating coil, a heating pan, and a heating tube.

S2: cooking parameters of the pressure cooking appliance are acquired.

Wherein the cooking parameter of the pressure cooking appliance may be a temperature parameter or a pressure parameter, for example for pressureless cooking situations, i.e. the pressure in the cooking cavity is kept near atmospheric pressure, a temperature parameter may be selected, which may be the temperature in the cooking cavity, and for pressure cooking situations, i.e. the pressure in the cooking cavity is greater than atmospheric pressure, a pressure parameter may be selected, which may be the pressure in the cooking cavity.

S3: and when the cooking parameter reaches a preset parameter threshold value, controlling the exhaust device to be opened, and controlling the heating device to continue heating the cooking cavity so as to enable the medium replacement part to generate the gaseous first medium.

It can be understood that, in the embodiment of the present invention, when the pressure cooking appliance is used for cooking, an appropriate amount of clean water is firstly poured into the cooking cavity, then the containing part and the medium replacing part are placed into the cooking cavity, so that the water level in the cooking cavity is approximately over the medium replacing part (of course, the water level can be higher than the medium replacing part or lower than the medium replacing part), and then the prepared food material is placed into the containing part.

After the pressure cooking appliance starts to cook, the heating device can be controlled to heat the cooking cavity, cooking parameters such as temperature or pressure of the pressure cooking appliance are detected, when the temperature or the pressure reaches a corresponding preset parameter threshold value, the exhaust device is controlled to be opened, the heating device is controlled to continue to heat the cooking cavity, when water in the cooking cavity boils, a medium replacement part such as a concave part of a containing part in a figure 1 boils to generate a large amount of bubbles (water vapor), the bubbles can gather in the medium replacement part to increase the pressure in the medium replacement part, under the action of the pressure, part of water in the medium replacement part enters the containing part from a through hole in the bottom wall of the containing part, and the other part of water in the medium replacement part enters the containing part from a water channel, a gap and a through hole in the peripheral wall of the containing part, so that the liquid circulation flow is realized, and the scouring and collision of the liquid on food materials are enhanced, the food material is washed and stirred, so that the food material is rolled, the food thickening speed is increased, and the time required by cooking is shortened.

It can also be understood that after the heating device stops heating, the vapor in the medium replacement part is rapidly condensed, the air pressure in the medium replacement part becomes the normal pressure, and the liquid in the containing part flows back to the medium replacement part from the through hole on the bottom wall of the containing part.

From this, through the cooperation of culinary art chamber, the portion of holding and medium replacement portion, repeatedly erode the edible material and collide, play to erode and the stirring effect to the edible material, make the edible material roll for food thickening speed shortens the culinary art required time.

In particular, according to one embodiment of the present invention,

specifically, according to an embodiment of the present invention, when the cooking parameter is a temperature within the cooking cavity, the preset parameter threshold may be a first temperature threshold.

That is, the temperature in the cooking cavity is greater than the first temperature threshold, that is, the cooking parameter reaches the preset parameter threshold, at this time, the exhaust device can be controlled to be turned on, and the heating device continues to heat the cooking cavity.

Wherein the first temperature threshold is less than the boiling temperature of the liquid second medium. The boiling temperature of the liquid second medium may refer to the boiling temperature of the second medium at atmospheric pressure at the location of the pressure cooking device.

As an example, the first temperature threshold may range from greater than or equal to 80 degrees celsius to less than 100 degrees celsius.

Further, in an embodiment of the present invention, when the cooking parameter is a temperature in the cooking cavity, after the exhaust device is opened, the heating device is controlled to continue heating to cause boiling in the cooking cavity, wherein the medium replacement part generates the gaseous first medium when boiling in the cooking cavity occurs.

That is, when the temperature in the cooking cavity reaches the first temperature threshold, the exhaust device is controlled to be opened so that the cooking cavity is communicated with the atmosphere before boiling occurs, and after the exhaust device is opened, the heating device is controlled to continue heating so that boiling occurs in the cooking cavity, so that the medium replacement part generates the gaseous first medium.

It can be understood that for non-pressure cooking, after the cooking is started, the heating device can be controlled to heat the cooking cavity, the temperature in the cooking cavity is detected, when the temperature in the cooking cavity reaches a first temperature threshold value, the exhaust device can be controlled to be opened, so that the exhaust device is opened before boiling occurs in the cooking cavity, positive pressure can be prevented from being generated in a pot, the heating device can be continuously heated, water in the cooking cavity can be heated to boiling, meanwhile, water in the medium replacement part is boiled to generate steam, the pressure intensity in the medium replacement part is increased, under the action of the pressure, part of water in the medium replacement part enters the containing part from through holes in the bottom wall of the containing part, and the other part of water in the medium replacement part enters the containing part from water channels, gaps and through holes in the peripheral wall of the containing part, therefore, the liquid circulation flow can be realized, and the scouring and collision of liquid to food materials are enhanced, the food material is washed and stirred, so that the food material is rolled, the food thickening speed is increased, and the time required by cooking is shortened.

From this, when the non-pressure culinary art, through culinary art chamber, the portion of holding and the cooperation of medium replacement portion, erode eating the material repeatedly and collide, can accelerate hot water thickening speed, shorten the culinary art required time, can also realize the thick fragrant effect of hot water juice like this under the ordinary pressure, and need not to exhaust after the culinary art finishes, need not to wait for uncapping, do not have exhaust noise, reach the effect of uncapping fast and falling the noise.

Specifically, according to another embodiment of the present invention, when the cooking parameter is the pressure inside the cooking cavity, the preset parameter threshold is a first pressure threshold.

That is, the pressure in the cooking cavity is greater than the first pressure threshold, that is, the cooking parameter reaches the preset parameter threshold, at this time, the exhaust device may be controlled to be turned on, and the heating device continues to heat the cooking cavity.

Wherein the first pressure threshold is greater than atmospheric pressure, e.g., 101 kilopascals. As an example, the first pressure threshold value may have a value in a range of greater than 0kpa and equal to or less than 30kpa relative to atmospheric pressure.

It is understood that when the difference between the first pressure threshold and the atmospheric pressure ranges from greater than 0kpa to 30kpa, the cooking is performed under a slight pressure. The micro-pressure control mode can be an electromagnetic valve, and micro-pressure control is realized by changing the current; the valve can be a spring valve, and micro-pressure control is realized by changing the compression amount of the spring; the valve can be a multi-valve body, and micro-pressure control is realized by changing the opening number of the valve.

Further, in one embodiment of the present invention, when the cooking parameter is a pressure in the cooking cavity, when the exhaust device is opened, the pressure in the cooking cavity is controlled to be reduced by the exhaust device, so that boiling occurs in the cooking cavity, wherein the medium replacement part generates the gaseous first medium when boiling occurs in the cooking cavity.

It is understood that for pressure cooking, which may include but not limited to micro-pressure cooking, after the cooking is started, the heating device may be controlled to heat the cooking cavity, and the pressure in the cooking cavity is detected, and as the pressure in the cooking cavity gradually increases, the boiling point of water also increases, and the water does not boil, and when a positive pressure is generated in the cooking cavity, for example, the pressure in the cooking cavity reaches a first pressure threshold, the exhaust device may be controlled to open, so that the pressure in the cooking cavity decreases, the water in the cooking cavity boils due to the pressure change, that is, the water in the cooking cavity boils, and at the same time, the water in the medium replacement portion boils to generate steam, so that the pressure in the medium replacement portion increases, and under the action of the pressure, a part of water in the medium replacement portion enters the holding portion from the through hole in the bottom wall of the holding portion, and another part of water in the medium replacement portion enters the holding portion from the water channel, The clearance with hold the perisporium through-hole entering on the portion perisporium and hold in the portion, from this, can realize that liquid circulation flows to through boiling and the liquid circulation combined action that flows, reinforcing liquid is to the washing away and the collision of eating the material for the hot water thickening speed shortens the culinary art required time.

Therefore, when pressure cooking is carried out, the cooking cavity, the containing part and the medium replacement part are matched, so that the food materials are repeatedly washed and collided, the soup thickening speed can be increased, and the time required by cooking is shortened. Especially, also can reach the fragrant effect of hot water juice under the minute-pressure, and because the pressure value is lower in the culinary art intracavity after the minute-pressure culinary art finishes, the exhaust is short after the culinary art finishes, can realize uncapping fast to reduce the exhaust noise.

According to an embodiment of the present invention, after controlling the exhaust device to be opened and controlling the heating device to continue heating the cooking cavity, the cooking control method of the pressure cooking appliance further includes:

recording the opening time of the exhaust device;

when the opening time of the exhaust device reaches a first time threshold value, the exhaust device is controlled to be closed, and the heating device is controlled to stop heating, so that the gaseous first medium is reduced, and the liquid level in the containing part is lowered.

It is understood that at least a part of the liquid second medium in the holding portion flows back to the medium replacement portion. Wherein the first time threshold is determined based on a time required for the second medium in a liquid state in the medium replacement part to stop being discharged into the containing part, that is, the first time threshold may be determined based on a time required for the water in the medium replacement part to stop entering the containing part.

It can be understood that when the exhaust device is opened, timing is started, when the timing time reaches a first time threshold value, it is indicated that water in the medium replacement part stops entering the containing part, the liquid circulation flow effect is weakened or disappears, at the moment, the exhaust device is closed, the heating device stops heating the cooking cavity, after the heating device stops heating, water vapor in the medium replacement part is rapidly condensed, the air pressure in the medium replacement part becomes normal pressure, and liquid in the containing part flows back to the medium replacement part from a through hole in the bottom wall of the containing part. Therefore, the exhaust device can be accurately controlled to be closed and the heating device stops heating, and the method is easy to realize and does not need to increase hardware.

According to an embodiment of the present invention, after controlling the exhaust device to be turned off and controlling the heating device to stop heating, the cooking control method of the pressure cooking appliance further includes:

recording the time for stopping heating of the heating device;

and when the time for stopping heating of the heating device reaches a second time threshold, controlling the heating device to heat the cooking cavity again, and controlling the exhaust device to be opened again.

Wherein the second time threshold is determined based on a time required for the liquid-state second medium in the containing section to stop flowing back to the medium replacement section. That is, the second time threshold may be determined based on the time required for the water inside the containing section to stop flowing back to the medium displacing section.

It can be understood that when the exhaust device is turned off, i.e. the heating device stops heating, the timing is started, and when the timing time reaches the second time threshold, the water in the containing part is indicated to have fallen back to the medium replacement part, and at this time, the heating device can be controlled to heat the cooking cavity again. Therefore, the reheating device can be accurately controlled to reheat, and the method is easy to realize and does not need to increase hardware.

It should be noted that, when the exhaust device is controlled to open and close the heating device again to heat, the heating device may be controlled to heat the cooking cavity again and the exhaust device may be controlled to open again, or the heating device may be controlled to heat the cooking cavity again and the exhaust device may be controlled to open again.

For example, when the cooking parameter is the temperature in the cooking cavity, the exhaust device is controlled to be opened while the heating device is controlled to heat the cooking cavity; when the cooking parameter is the pressure in the cooking cavity, the heating device is controlled to heat the cooking cavity until the pressure in the cooking cavity rises to a first pressure threshold value, and the exhaust device is controlled to be opened when the pressure in the cooking cavity rises to the first pressure threshold value.

That is to say, when the culinary art parameter is the temperature in the culinary art intracavity, when exhaust apparatus closed heating device stop heating promptly, the timing begins, the liquid that holds in the portion at this stage flows back to medium replacement portion from the diapire through-hole that holds a diapire, when the timing time reaches the second time threshold value, judge that the water that holds in the portion stops to flow back to medium replacement portion, steerable heating device heats the culinary art chamber again this moment, control exhaust apparatus opens simultaneously, through heating device with the water heating of culinary art intracavity to the boiling, water in the medium replacement portion gets into and holds in the portion, therefore, through liquid circulation flow, eat and place and hold the portion, erode and collide eating the material, make the eating material roll, circulate in proper order, reach the pottage effect.

When the cooking parameter is the pressure in the cooking cavity, when the exhaust device is closed, namely the heating device stops heating, timing is started, liquid in the containing portion flows back to the medium replacement portion from the through hole in the bottom wall of the containing portion at the stage, when the timing time reaches a second time threshold value, the water in the containing portion is judged to stop flowing back to the medium replacement portion, the heating device can be controlled to heat the cooking cavity again at the moment, the pressure in the cooking cavity is detected, when the pressure in the cooking cavity reaches a first pressure threshold value, the exhaust device can be controlled to be opened, the pressure in the cooking cavity is reduced, the water in the cooking cavity boils, the water in the medium replacement portion enters the containing portion, therefore, under the combined action of boiling and liquid circulation flow, the food is placed in the containing portion, the food is washed and collided, the food is rolled, and the food is circulated in sequence, and the thick soup effect is achieved.

According to one embodiment of the invention, for the cooking parameter being the temperature in the cooking cavity, when the total cooking time reaches the preset cooking time, the heating device is controlled to stop heating, the exhaust device is controlled to be closed, and the cooking program is ended. For the pressure that the culinary art parameter is for cooking the intracavity, when the culinary art total time reaches predetermined culinary art required time, control heating device stop heating, control exhaust apparatus opens, and until the gas emission in the culinary art intracavity is accomplished, water stops the boiling, and the steam reduces in the medium replacement portion, holds the liquid in the portion and flows back to medium replacement portion from the diapire through-hole that holds a diapire, holds a liquid level decline, after the gas in the culinary art intracavity is discharged completely, closes discharge valve, the end procedure.

The cooking control method according to the embodiment of the present invention will be described in detail below with respect to both pressureless cooking and pressure cooking.

In the first embodiment, the specific working process of pressureless cooking is as follows:

the user selects the function of making a deep pot hot water fast, begins the procedure of making a deep pot hot water fast, and control heating device heats culinary art chamber for example interior pot, and the temperature of measuring to the culinary art chamber simultaneously monitors. When the temperature in the cooking cavity reaches a first temperature threshold value T0 (the range of T0 is 80-100 ℃), timing T is started, an exhaust device such as an exhaust valve is opened to prevent positive pressure from being generated in the pot, the heating device continues to heat, water in the cooking cavity, namely the inner pot and the containing part, boils, meanwhile water in the medium replacement part boils to generate water vapor, the pressure in the medium replacement part rises, under the action of the pressure, part of water in the medium replacement part enters the containing part from through holes in the bottom wall of the containing part, the other part of water in the medium replacement part enters the containing part from water channels, gaps and through holes in the peripheral wall of the containing part, the liquid level in the containing part rises, and through liquid circulation flow, flushing impact of soup on food materials is achieved, and soup thickening speed is increased. When timing time t reaches first time threshold t0, when the water in the medium replacement part reduces to no longer entering the portion that holds, the liquid circulation flow effect weakens or disappears, stop to cook the chamber heating, close discharge valve simultaneously, start timing t1, steam in the medium replacement part reduces at this stage, the liquid in the portion that holds flows back to medium replacement part from the diapire through-hole that holds a diapire, make the liquid level in the portion that holds descend, when t1 reaches second time threshold t10, heating device restarts the heating, open discharge valve once more, time t simultaneously, water in the medium replacement part gets into once more and holds the portion, liquid circulation flows, make the hot water wash away to the edible material, the striking, circulate in proper order. And when the total cooking time reaches the preset cooking required time t20, stopping the heating device, closing the exhaust valve and ending the program.

In the second embodiment, the pressure cooking specifically works as follows:

the specific embodiment of micropressure cooking is as follows: the user selects the function of making a deep pot hot water fast, begins the procedure of making a deep pot hot water fast, and control heating device heats culinary art chamber for example interior pot, and the while detects the piece and monitors the pressure of culinary art intracavity. When the pressure in the cooking cavity reaches a first pressure threshold value P0 (during micro-pressure cooking, the range of P0 is 0-30KPa), timing t is started, an exhaust device such as an exhaust valve is opened, the pressure in the cooking cavity is reduced, water in the inner pot and the containing part in the cooking cavity boils, meanwhile water in the medium replacing part boils to generate water vapor, the pressure in the medium replacing part rises, under the action of the pressure, part of water in the medium replacing part enters the containing part from a through hole in the bottom wall of the containing part, the other part of water in the medium replacing part enters the containing part from a water channel, a gap and a through hole in the peripheral wall of the containing part, the liquid level in the containing part rises, and through the combined action of boiling and liquid circulation, the flushing impact of soup on food materials is realized, and the soup thickening speed is increased. When timing time t reaches first time threshold t0 water reduces to no longer entering when holding in the portion in the medium replacement portion, the liquid circulation flow effect weakens or disappears, close discharge valve, stop heating the culinary art chamber, start timing t1, steam reduces in the medium replacement portion of this stage, hold the liquid in the portion, flow back to medium replacement portion from the diapire through-hole that holds a diapire, make the liquid level that holds in the portion descend, when t1 reaches second time threshold t10, heating device restarts the heating. When the pressure in the cooking cavity reaches a first pressure threshold value P0, timing t is started, the exhaust valve is opened again, water in the medium replacement part enters the containing part again, and liquid circularly flows to enable soup to wash and impact the food materials and sequentially circulate. When the total cooking time reaches the preset cooking time t20, the heating device stops heating, the exhaust valve is opened until the gas in the cooking cavity is exhausted, the water stops boiling, the liquid in the containing part flows back to the medium replacement part from the through hole on the bottom wall of the containing part, and the liquid level of the containing part is lowered. After the gas in the cooking cavity is exhausted, the exhaust valve is closed, and the program is ended.

Therefore, according to the cooking control method of the pressure cooking appliance provided by the embodiment of the invention, when the pressure cooking appliance enters a preset cooking program, the exhaust device is controlled to be opened, the heating device is controlled to continue to heat, so that the medium replacement part generates the gaseous first medium, further, the gaseous first medium extrudes the liquid second medium in the medium replacement part into the cooking cavity, and the liquid levels in the cooking cavity and the containing part are changed, so that the liquid circulation flow is realized, food is prevented from being in the containing part, the effects of the liquid and the food are enhanced, the food is washed and stirred, the food is rolled, the food thickening speed is increased, the time required by cooking is shortened, and the user experience is improved.

In order to implement the above embodiments, the present invention further provides a cooking control device of a pressure cooking appliance.

Fig. 5 is a block schematic diagram of a cooking control device of a pressure cooking appliance according to an embodiment of the present invention. The pressure cooking utensil comprises a containing part, a medium replacement part, an exhaust device and a heating device, wherein the containing part and the medium replacement part can be arranged in a cooking cavity of the pressure cooking utensil, the medium replacement part enables a second medium in an inner cavity of the medium replacement part to be discharged when a gaseous first medium fills the inner cavity of the medium replacement part so that the liquid level in the containing part rises, namely, the medium replacement part is arranged to extrude the liquid second medium by utilizing the gaseous first medium, and therefore the second medium is discharged into the cooking cavity and the containing part.

As shown in fig. 5, the cooking control device 100 of the pressure cooking appliance includes an obtaining module 101 and a control module 102, wherein the obtaining module 101 is used for obtaining cooking parameters of the pressure cooking appliance; the control module 102 is configured to control the heating device to heat the cooking cavity when the pressure cooking appliance enters a preset cooking program, control the exhaust device to be turned on when the cooking parameter reaches a preset parameter threshold, and control the heating device to continue heating the cooking cavity, so that the medium replacement portion generates the gaseous first medium.

Specifically, in the embodiment of fig. 1, the obtaining module 101 may include a detecting portion 7, and the control module 102 may be connected to the detecting portion 7, the heating device 6, and the exhaust device 5.

It should be noted that the foregoing explanation of the embodiment of the cooking control method of the pressure cooking appliance is also applicable to the cooking control device of the pressure cooking appliance of the embodiment, and is not repeated here.

According to the cooking control device of the pressure cooking appliance provided by the embodiment of the invention, when the pressure cooking appliance enters a preset cooking program, the control module controls the exhaust device to be opened and the heating device to continue heating so as to enable the medium replacement part to generate the gaseous first medium, further, the gaseous first medium extrudes the liquid second medium originally positioned in the inner cavity of the medium replacement part into the cooking cavity outside the medium replacement part, the liquid level of the cooking cavity rises so as to enable the liquid level of the containing part communicated with the cooking cavity to rise, therefore, the liquid circulation is realized, the food materials are placed in the containing part, the effects of the liquid and the food materials are enhanced, the food materials are flushed and stirred, the food materials are rolled, the food thickening speed is increased, the time required by cooking is shortened, and the user experience is improved.

Based on the above embodiment, the present invention further provides a pressure cooking appliance, including the cooking control device of the pressure cooking appliance of the foregoing embodiment.

According to the pressure cooking appliance provided by the embodiment of the invention, the liquid can flow circularly, so that the effects of the liquid and the food materials are enhanced, the food materials are washed and stirred, the food materials are rolled, the food thickening speed is increased, the time required by cooking is shortened, and the user experience is improved.

In order to implement the above embodiments, the present invention also proposes a computer-readable storage medium on which a computer program is stored, which when executed by a processor implements the cooking control method of the pressure cooking appliance of the foregoing embodiments.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention.

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 one or more of that feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.

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

In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.

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 described in this specification can be combined and combined by those skilled in the art.

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

Claims

1. A cooking control method of a pressure cooking appliance, the pressure cooking appliance including a holding portion, a medium replacement portion, an exhaust device, and a heating device, the holding portion and the medium replacement portion being provided in a cooking cavity of the pressure cooking appliance, the medium replacement portion causing a liquid second medium in an inner cavity thereof to be discharged when a gaseous first medium fills the inner cavity thereof so as to raise a liquid level in the holding portion, the method comprising the steps of:

when the pressure cooking appliance enters a preset cooking program, controlling the heating device to heat the cooking cavity;

acquiring cooking parameters of the pressure cooking appliance;

when the cooking parameter reaches a preset parameter threshold value, controlling the exhaust device to be opened, and controlling the heating device to continue heating the cooking cavity so as to enable the medium replacement part to generate the gaseous first medium;

after controlling the exhaust device to be opened and controlling the heating device to continue heating the cooking cavity, the method further comprises:

recording the opening time of the exhaust device;

and when the opening time of the exhaust device reaches a first time threshold value, controlling the exhaust device to be closed, and controlling the heating device to stop heating so as to reduce the gaseous first medium to lower the liquid level in the containing part.

2. The cooking control method of the pressure cooking appliance according to claim 1, wherein the cooking parameter is a temperature in the cooking cavity, and the preset parameter threshold is a first temperature threshold, wherein the first temperature threshold is less than a boiling temperature of the liquid second medium.

3. The cooking control method of the pressure cooking appliance according to claim 2, wherein the first temperature threshold is greater than or equal to 80 degrees celsius and less than 100 degrees celsius.

4. The cooking control method of a pressure cooking appliance according to claim 2, wherein when the cooking parameter is a temperature in the cooking cavity, the heating means is controlled to continue heating after the exhaust means is turned on to cause boiling in the cooking cavity, wherein the medium replacement part generates the gaseous first medium when boiling in the cooking cavity occurs.

5. The cooking control method of the pressure cooking appliance according to claim 1, wherein the cooking parameter is a pressure in the cooking cavity, and the preset parameter threshold is a first pressure threshold, wherein the first pressure threshold is greater than an atmospheric pressure.

6. The cooking control method of the pressure cooking appliance according to claim 5, wherein the value of the difference between the first pressure threshold and the atmospheric pressure is greater than 0kPa and equal to or less than 30 kPa.

7. The cooking control method of a pressure cooking appliance according to claim 5, wherein when the cooking parameter is a pressure in the cooking cavity, the pressure in the cooking cavity is controlled to decrease by the exhaust device when the exhaust device is opened so that boiling occurs in the cooking cavity, wherein the medium replacement part generates the gaseous first medium when boiling occurs in the cooking cavity.

8. The cooking control method of the pressure cooking appliance according to claim 1, wherein after controlling the exhaust means to be turned off and controlling the heating means to stop heating, the method further comprises:

recording the time for stopping heating of the heating device;

9. Cooking control method of a pressure cooking appliance according to claim 8,

the first time threshold is determined based on the time required for the liquid second medium in the medium replacement part to stop discharging into the containing part;

the second time threshold is determined based on a time required for the second medium in a liquid state in the containing section to stop flowing back to the medium replacement section.

10. The cooking control method of the pressure cooking appliance according to claim 1, further comprising, before the pressure cooking appliance enters a preset cooking program:

11. Cooking control method of a pressure cooking appliance according to claim 10,

detecting whether the containing part and/or the medium replacing part is/are placed in the cooking cavity through a detecting device so as to identify the placing state of the containing part and/or the medium replacing part; or

And identifying the placing state of the containing part and/or the medium replacing part through a user instruction received by the man-machine interaction device.

12. A cooking control device of a pressure cooking appliance, characterized in that the pressure cooking appliance includes a holding portion, a medium replacement portion, an exhaust device, and a heating device, the holding portion and the medium replacement portion are provided in a cooking cavity of the pressure cooking appliance, the medium replacement portion discharges a liquid second medium in an inner cavity thereof when a gaseous first medium fills the inner cavity thereof so as to raise a liquid level in the holding portion, the device comprising:

the acquisition module is used for acquiring cooking parameters of the pressure cooking appliance;

the control module is used for controlling the heating device to heat the cooking cavity when the pressure cooking appliance enters a preset cooking program, controlling the exhaust device to be opened when the cooking parameter reaches a preset parameter threshold value, and controlling the heating device to continue heating the cooking cavity so that the medium replacement part generates the gaseous first medium; also for recording the opening time of the exhaust means; and when the opening time of the exhaust device reaches a first time threshold value, controlling the exhaust device to be closed, and controlling the heating device to stop heating so as to reduce the gaseous first medium to lower the liquid level in the containing part.

13. A pressure cooking appliance comprising the cooking control device of the pressure cooking appliance of claim 12.

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