WO2020038209A1

WO2020038209A1 - Pressure cooking utensil, and control method and device therefor

Info

Publication number: WO2020038209A1
Application number: PCT/CN2019/098875
Authority: WO
Inventors: 黄庶锋; 王志锋; 刘文华; 任祥喜; 罗飞龙
Original assignee: 佛山市顺德区美的电热电器制造有限公司
Priority date: 2018-08-24
Filing date: 2019-08-01
Publication date: 2020-02-27
Also published as: JP2021530296A; KR102484163B1; KR20210011031A; JP7270026B2

Abstract

A pressure cooking utensil (100) and a control method and device therefor. The control method comprises: acquiring a temperature in a pressure utensil (100) (S11); determining whether the temperature in the pressure cooking utensil (100) is greater than a first preset temperature threshold (S12); if so, further determining whether the temperature in the pressure cooking utensil (100) is within a first preset temperature range; if so, controlling the pressure in the pressure cooking utensil (100) to be within a first pressure range; if the temperature of the pressure cooking utensil (100) is greater than the first preset temperature range, further determining whether the temperature in the pressure cooking utensil (100) is within a second preset temperature range; and if so, controlling the pressure in the pressure cooking utensil (100) to be within a second pressure range (S13). In the present invention, boiling is able to be achieved at a low temperature, while achieving an optimum boiling effect.

Description

压力烹饪器具及其控制方法和装置Pressure cooking appliance and control method and device thereof

技术领域Technical field

本申请涉及家用电器技术领域，特别涉及一种压力烹饪器具及其控制方法和装置。The present application relates to the technical field of household appliances, and in particular, to a pressure cooking appliance and a control method and device thereof.

背景技术Background technique

相关烹饪器具例如电饭煲等的煮饭性能受很多因素影响，例如受热均匀性、功率大小、温度控制、压力控制等均会影响煮饭性能，其中，受热均匀性是重要因素之一，受热不均匀将导致米饭局部糊化不足或局部糊化过度等问题，米饭口感差，香气不足。The cooking performance of related cooking appliances such as rice cookers is affected by many factors, such as heating uniformity, power level, temperature control, pressure control, etc., which will affect the cooking performance. Among them, uniform heating is one of the important factors and uneven heating This will cause problems such as insufficient local gelatinization or excessive local gelatinization, which will result in poor taste and insufficient aroma.

相关技术中大多通过增加搅拌机构或突然泄压形成爆沸搅拌等方式解决煮饭受热均匀的问题，但是，增加搅拌机构的方式会带来难清洗的问题，而突然泄压形成爆沸搅拌的方式需要确保承压安全，扛压结构成本高，且压力突变时存在泄压噪音大、米汤溢出等问题。Most of the related technologies solve the problem of uniform heating of rice cooking by adding a stirring mechanism or sudden pressure relief to form bump stirring. However, the addition of a stirring mechanism will cause difficult cleaning problems, and sudden pressure relief will cause bump stirring. The method needs to ensure the pressure bearing safety, the cost of the pressure bearing structure is high, and there are problems such as large pressure relief noise and rice soup overflow when the pressure changes suddenly.

申请内容Application content

本申请旨在至少从一定程度上解决上述技术中的技术问题之一。This application aims to solve at least one of the technical problems in the above-mentioned technologies to a certain extent.

为此，本申请的第一个目的在于提出一种烹饪器具的烹饪控制方法，以实现通过低温沸腾气泡扰动使米粒松散不黏结，确保米粒的受热均匀性。For this reason, the first object of the present application is to propose a cooking control method for a cooking appliance, so as to realize that the rice grains are loosened without sticking by the disturbance of low-temperature boiling air bubbles, thereby ensuring the heating uniformity of the rice grains.

本申请的第二个目的在于提出另一种烹饪器具的烹饪控制方法。The second object of the present application is to propose another cooking control method for a cooking appliance.

本申请的第三个目的在于提出一种烹饪器具。A third object of the present application is to propose a cooking appliance.

本申请的第四个目的在于提出一种烹饪器具的控制装置。A fourth object of the present application is to provide a control device for a cooking appliance.

本申请的第五个目的在于提出一种非临时性计算机可读存储介质。A fifth object of the present application is to propose a non-transitory computer-readable storage medium.

为达到上述目的，本申请第一方面实施例提出了一种烹饪器具的烹饪控制方法，所述烹饪器具包括锅体、盖体、真空装置和加热装置，所述盖体可活动地安装于所述锅体，在所述盖体处于关闭位置时所述锅体和所述盖体之间形成密封的烹饪腔，所述真空装置在所述烹饪腔密闭时对所述烹饪腔进行抽真空以使所述烹饪腔内形成负压真空，所述方法包括以下步骤：在所述烹饪器具的烹饪过程中，检测所述烹饪器具的烹饪参数，其中，所述烹饪过程包括预处理阶段、升温沸腾阶段和高温沸腾阶段，所述烹饪参数包括所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中的至少一个；当所述烹饪器具处于所述升温沸腾阶段时，控制所述加热装置进行加热工作，并控制所述真空装置对所述烹饪腔进行抽真空，以使所述烹饪腔在所述烹饪腔内的温度达到第一温度值或大于所述第一温度值预设阈值时产生沸腾气泡；根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭，直至所述烹饪器具进入所述高温沸腾阶段。In order to achieve the above object, an embodiment of the first aspect of the present application provides a cooking control method for a cooking appliance. The cooking appliance includes a pot body, a cover body, a vacuum device, and a heating device, and the cover body is movably mounted on the device. In the pot body, a sealed cooking cavity is formed between the pot body and the cover body when the cover body is in a closed position, and the vacuum device evacuates the cooking cavity when the cooking cavity is closed to Forming a negative pressure vacuum in the cooking cavity, the method includes the following steps: detecting a cooking parameter of the cooking appliance during a cooking process of the cooking appliance, wherein the cooking process includes a pre-treatment stage, heating and boiling Phase and high-temperature boiling phase, the cooking parameters include at least one of a temperature in the cooking cavity, a pressure in the cooking cavity, and an operating time of the temperature-boiling phase; when the cooking appliance is in the temperature-boiling phase In the stage, the heating device is controlled to perform heating work, and the vacuum device is controlled to evacuate the cooking cavity so that the cooking cavity is in the cooking state. When the internal temperature reaches a first temperature value or is larger than a preset threshold of the first temperature value, boiling bubbles are generated; according to the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the heating and boiling phase, At least one of controlling the vacuum device is turned off until the cooking appliance enters the high-temperature boiling stage.

根据本申请实施例提出的烹饪器具的烹饪控制方法，在烹饪腔内的温度达到第一温度值时确定烹饪器具处于升温沸腾阶段，并在烹饪器具处于升温沸腾阶段时，控制真空装置对烹饪腔进行抽真空，以使烹饪腔在烹饪腔内的温度达到第一温度值或大于第一温度值预设阈值时产生沸腾气泡，从而通过低温沸腾气泡扰动使米粒松散不黏结，确保米粒的受热均匀性，使得烹饪出来的米饭效果口感均匀、香味和甜味更充足。并且，根据烹饪腔内的温度、烹饪腔内的压力和升温沸腾阶段的运行时间中至少一个控制真空装置关闭，能够实现更好的沸腾翻滚的同时，防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。According to the cooking control method for a cooking appliance provided in the embodiment of the present application, when the temperature in the cooking cavity reaches a first temperature value, it is determined that the cooking appliance is in a boiling phase, and when the cooking appliance is in a boiling phase, the vacuum device is controlled to control the cooking cavity. Vacuuming is performed so that when the temperature of the cooking cavity in the cooking cavity reaches a first temperature value or exceeds a preset threshold of the first temperature value, boiling bubbles are generated, so that the rice grains are loosened and non-sticky by the disturbance of the low temperature boiling bubbles, ensuring that the rice grains are uniformly heated. It makes the cooked rice taste more uniform and has more flavor and sweetness. In addition, the vacuum device is controlled to be closed according to at least one of the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the heating and boiling stage, which can achieve better boiling and tumbling while preventing water vapor generated after boiling and inhaling vacuum. Device to prevent breeding of bacteria.

另外，根据本申请上述实施例提出的烹饪器具的控制方法还可以具有如下附加的技术特征：In addition, the method for controlling a cooking appliance according to the foregoing embodiments of the present application may also have the following additional technical features:

根据本申请的一个实施例，当根据所述烹饪腔内的温度控制所述真空装置关闭时，根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭包括：当所述烹饪腔内的温度大于或等于预设关闭温度时，控制所述真空装置关闭；或者，根据所述烹饪腔内的温度获取所述烹饪腔内的温度在预设采样时间内上升速率，并当所述温度在预设采样时间内上升速率小于预设温度上升速率时，控制所述真空装置关闭。According to an embodiment of the present application, when the vacuum device is controlled to be turned off according to a temperature in the cooking cavity, according to a temperature in the cooking cavity, a pressure in the cooking cavity, and an operating time of the heating and boiling phase, At least one of controlling the vacuum device to shut down includes: controlling the vacuum device to shut down when the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature; or obtaining the cooking cavity according to the temperature in the cooking cavity The internal temperature rises within a preset sampling time, and controls the vacuum device to turn off when the temperature rises during the preset sampling time is less than the preset temperature rise.

根据本申请的一个实施例，上述的烹饪器具的烹饪控制方法，还包括：在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量；根据所述烹饪腔内的米水量确定所述预设关闭温度或所述预设温度上升速率。According to an embodiment of the present application, the above-mentioned cooking control method for a cooking appliance further includes: determining an amount of rice water in the cooking cavity before the heating and boiling phase; determining the amount of rice water in the cooking cavity A preset shutdown temperature or the preset temperature rise rate.

根据本申请的一个实施例，当根据所述升温沸腾阶段的运行时间控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭包括：当所述升温沸腾阶段的运行时间大于或等于预设关闭时间时，控制所述真空装置关闭。According to an embodiment of the present application, when the vacuum device is controlled to be turned off according to the running time of the heating and boiling phase, the heating and boiling phase is based on the temperature in the cooking cavity, the pressure in the cooking cavity, and the heating and boiling phase. At least one of the running times of controlling the vacuum device to shut down includes controlling the vacuum device to shut down when the running time of the heating and boiling phase is greater than or equal to a preset shutdown time.

根据本申请的一个实施例，上述的烹饪器具的烹饪控制方法，还包括：在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量；根据所述烹饪腔内的米水量确定所述预设关闭时间。According to an embodiment of the present application, the above-mentioned cooking control method for a cooking appliance further includes: determining an amount of rice water in the cooking cavity before the heating and boiling phase; determining the amount of rice water in the cooking cavity Preset closing time.

根据本申请的一个实施例，当根据所述烹饪腔内的压力控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭包括：当所述烹饪腔内的压力上升到大于或等于预设关闭压力时，控制所述真空装置关闭；或者，根据所述烹饪腔内的压力获取所述烹饪腔内的压力在预设采样时间内上升速率，并当所述压力在预设采样时间内上升速率大于预设压力上升速率时，控制所述真空装置关闭。According to an embodiment of the present application, when the vacuum device is controlled to be turned off according to the pressure in the cooking cavity, the temperature according to the temperature in the cooking cavity, the pressure in the cooking cavity, and the At least one of controlling the closing of the vacuum device during the running time includes: controlling the vacuum device to close when the pressure in the cooking cavity rises to a value greater than or equal to a preset closing pressure; or, obtaining according to the pressure in the cooking cavity The pressure in the cooking cavity rises within a preset sampling time, and when the pressure rises within the preset sampling time is greater than a preset pressure rise rate, the vacuum device is controlled to turn off.

根据本申请的一个实施例，上述的烹饪器具的烹饪控制方法，还包括：在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量；根据所述烹饪腔内的米水量确定所述预设关闭压力或所述预设压力上升速率。According to an embodiment of the present application, the above-mentioned cooking control method for a cooking appliance further includes: determining an amount of rice water in the cooking cavity before the heating and boiling phase; determining the amount of rice water in the cooking cavity The preset closing pressure or the preset pressure rising rate.

根据本申请的一个实施例，当根据所述烹饪腔内的温度和所述烹饪腔内的压力控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭包括：当所述烹饪腔内的温度大于或等于预设关闭温度且所述烹饪腔内的压力处于预设压力范围时，控制所述真空装置关闭；或者，当根据所述升温沸腾阶段的运行时间和所述烹饪腔内的压力控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少两个控制所述真空装置关闭包括：当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的压力处于预设压力范围时，控制所述真空装置关闭；或者，当根据所述升温沸腾阶段的运行时间和所述烹饪腔内的温度控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少两个控制所述真空装置关闭包括：当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的温度处于预设温度范围时，控制所述真空装置关闭。According to an embodiment of the present application, when the vacuum device is controlled to be turned off according to a temperature in the cooking cavity and a pressure in the cooking cavity, the according to the temperature in the cooking cavity, the At least one of the pressure and the operating time of the heating and boiling phase controlling the vacuum device to shut down includes: when the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature and the pressure in the cooking cavity is within a preset pressure range , Controlling the vacuum device to be turned off; or, when controlling the vacuum device to be turned off according to the operating time of the heating and boiling phase and the pressure in the cooking cavity, said according to the temperature in the cooking cavity, the cooking At least two of the pressure in the cavity and the operating time of the heating and boiling phase controlling the vacuum device to shut down include: when the operating time of the heating and boiling phase is greater than or equal to a preset closing time and the pressure in the cooking cavity is between When the pressure range is preset, the vacuum device is controlled to be turned off; or, according to the operating time of the heating and boiling phase and the temperature in the cooking cavity, When controlling the vacuum device to be closed, controlling the vacuum device to be closed according to at least two of the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the heating and boiling phase includes: when the When the running time in the heating and boiling phase is greater than or equal to a preset off time and the temperature in the cooking cavity is within a preset temperature range, the vacuum device is controlled to be turned off.

根据本申请的一个实施例，上述的烹饪器具的烹饪控制方法，还包括：当所述烹饪腔内的温度小于所述预设关闭温度且所述烹饪腔内的压力大于所述预设压力范围的压力上限值时，判断所述烹饪器具出现故障；或者，当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的压力大于所述预设压力范围的压力上限值时，判断所述烹饪器具出现故障；或者，当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的温度小于所述预设温度范围的温度下限值时，判断所述烹饪器具出现故障。According to an embodiment of the present application, the above-mentioned cooking control method for a cooking appliance further includes: when the temperature in the cooking cavity is less than the preset shutdown temperature and the pressure in the cooking cavity is greater than the preset pressure range When the upper limit of the pressure is determined, the cooking appliance is faulty; or when the operating time of the heating and boiling phase is greater than or equal to a preset off time and the pressure in the cooking cavity is greater than the pressure in the preset pressure range When the upper limit value is reached, it is judged that the cooking appliance is faulty; or when the operating time of the heating and boiling phase is greater than or equal to a preset off time and the temperature in the cooking cavity is less than the lower limit of the preset temperature range Value, it is judged that the cooking appliance is malfunctioning.

根据本申请的一个实施例，上述的烹饪器具的烹饪控制方法，还包括：在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量，并根据所述烹饪腔内的米水量确定所述预设关闭温度和所述预设压力范围；或者，在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量，并根据所述烹饪腔内的米水量确定所述预设关闭时间和所述预设压力范围；或者，在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量，并根据所述烹饪腔内的米水量确定所述预设关闭时间和所述预设温度范围。According to an embodiment of the present application, the above-mentioned cooking control method for a cooking appliance further includes: before the heating and boiling phase, determining an amount of rice water in the cooking cavity, and determining the amount of rice water according to the amount of rice water in the cooking cavity. The preset closing temperature and the preset pressure range; or, before the heating and boiling phase, determining an amount of rice water in the cooking cavity, and determining the preset closing time according to the amount of rice water in the cooking cavity And the preset pressure range; or, before the heating and boiling phase, determining the amount of rice water in the cooking cavity, and determining the preset closing time and the preset according to the amount of rice water in the cooking cavity temperature range.

根据本申请的一个实施例，通过所述烹饪腔内的温度确定所述烹饪器具的所述升温沸腾阶段，其中，在所述烹饪腔内的温度达到第一温度值时，确定所述烹饪器具进入所述升温沸腾阶段，其中，所述第一温度值根据米的糊化温度确定的，且小于所述大气压沸点。According to an embodiment of the present application, the temperature-boiling stage of the cooking appliance is determined by a temperature in the cooking cavity, and the cooking appliance is determined when a temperature in the cooking cavity reaches a first temperature value. Enter the temperature-boiling stage, wherein the first temperature value is determined according to the gelatinization temperature of rice and is less than the atmospheric pressure boiling point.

根据本申请的一个实施例，所述控制所述加热装置进行加热工作，并控制所述真空装置对所述烹饪腔进行抽真空，包括：控制所述加热装置进行加热工作，并控制所述真空装置对所述烹饪腔进行至少一次抽真空，以使所述烹饪腔在所述烹饪腔内的温度达到所述第一温度值或大于所述第一温度值预设阈值时产生沸腾气泡。According to an embodiment of the present application, the controlling the heating device to perform heating work and controlling the vacuum device to evacuate the cooking cavity includes: controlling the heating device to perform heating work and controlling the vacuum The device evacuates the cooking cavity at least once, so that when the temperature of the cooking cavity in the cooking cavity reaches the first temperature value or exceeds a preset threshold of the first temperature value, boiling bubbles are generated.

根据本申请的一个实施例，所述第一温度值小于或等于所述米的糊化温度；或者，所述第一温度值为55℃～65℃。According to an embodiment of the present application, the first temperature value is less than or equal to the gelatinization temperature of the rice; or, the first temperature value is 55 ° C to 65 ° C.

根据本申请的一个实施例，所述控制所述真空装置对所述烹饪腔进行至少一次抽真空包括：控制所述加热装置进行加热工作，同时控制所述真空装置对所述烹饪腔进行抽真空；或者，先控制所述真空装置对所述烹饪腔进行抽真空，再控制所述加热装置进行加热工作；或者，先控制所述加热装置进行加热工作，再控制所述真空装置对所述烹饪腔进行抽真空。According to an embodiment of the present application, the controlling the vacuum device to evacuate the cooking cavity at least once includes: controlling the heating device to perform heating work, and simultaneously controlling the vacuum device to evacuate the cooking cavity. ; Or, first controlling the vacuum device to evacuate the cooking cavity, and then controlling the heating device to perform heating work; or, first controlling the heating device to perform heating work, and then controlling the vacuum device to perform cooking on the cooking device The chamber is evacuated.

根据本申请的一个实施例，上述的烹饪器具的烹饪控制方法，还包括：当所述加热装置进行加热同时所述真空装置进行抽真空的时间达到预设时间时，控制所述加热装置间隔地进行加热工作或连续地进行加热工作，和/或控制所述真空装置间隔地进行抽真空或连续地进行抽真空；或者，所述先控制所述真空装置对所述烹饪腔进行抽真空再控制所述加热装置进行加热工作包括：当所述真空装置进行抽真空的时间达到预设抽真空时间时，再控制所述加热装置进行加热工作；或者，所述先控制所述加热装置进行加热工作再控制所述真空装置对所述烹饪腔进行抽真空包括；当所述加热装置进行加热工作的时间达到预设加热时间时，再控制所述真空装置进行抽真空。According to an embodiment of the present application, the above-mentioned cooking control method for a cooking appliance further comprises: when the heating device performs heating while the vacuum device performs vacuuming for a preset time, controlling the heating device to be spaced apart. Perform heating work or continuously perform heating work, and / or control the vacuum device to perform evacuation at intervals or continuously perform evacuation; or, first control the vacuum device to perform evacuation on the cooking cavity and then control The heating device performing the heating work includes: when the vacuum device's evacuation time reaches a preset evacuation time, then controlling the heating device to perform the heating work; or, the first controlling the heating device to perform the heating work Controlling the vacuum device to evacuate the cooking cavity includes: controlling the vacuum device to evacuate when the heating device performs heating work for a preset heating time.

根据本申请的一个实施例，所述预设时间为0-20min；或者，所述预设抽真空时间为0-20min；或者，所述预设加热时间为0-20min。According to an embodiment of the present application, the preset time is 0-20min; or the preset evacuation time is 0-20min; or the preset heating time is 0-20min.

根据本申请的一个实施例，所述先控制所述真空装置对所述烹饪腔进行抽真空再控制所述加热装置进行加热工作还包括：在控制所述加热装置进行加热工作的过程中，还控制所述真空装置继续进行抽真空；或者，所述先控制所述加热装置进行加热工作再控制所述真空装置对所述烹饪腔进行抽真空还包括：在控制所述真空装置进行抽真空的过程中，还控制所述加热装置继续进行加热。According to an embodiment of the present application, the controlling the vacuum device to evacuate the cooking cavity first and then controlling the heating device to perform heating work further includes: in the process of controlling the heating device to perform heating work, Controlling the vacuum device to continue to evacuate; or, controlling the heating device to perform heating work before controlling the vacuum device to evacuate the cooking cavity further includes: controlling the vacuum device to perform vacuum During the process, the heating device is also controlled to continue heating.

根据本申请的一个实施例，控制所述加热装置进行加热工作包括：获取预设的升温速度；根据所述预设的升温速度和所述烹饪腔内的温度控制所述加热装置间隔地进行加热工作或连续地进行加热工作。According to an embodiment of the present application, controlling the heating device to perform heating work includes: obtaining a preset heating rate; and controlling the heating device to perform heating at intervals according to the preset heating rate and a temperature in the cooking cavity. Working or continuous heating work.

根据本申请的一个实施例，控制所述真空装置进行抽真空，包括：在所述烹饪器具的烹饪过程中，检测所述烹饪腔内的压力；获取预设压力，其中，所述预设压力小于大气压；根据所述预设压力和所述烹饪腔内的压力控制所述真空装置间隔地进行抽真空或连续地进行抽真空。According to an embodiment of the present application, controlling the vacuum device to evacuate includes: detecting a pressure in the cooking cavity during a cooking process of the cooking appliance; obtaining a preset pressure, wherein the preset pressure Less than the atmospheric pressure; controlling the vacuum device to perform vacuum extraction intermittently or continuously according to the preset pressure and the pressure in the cooking cavity.

根据本申请的一个实施例，所述预设压力根据所述米的糊化温度确定。According to an embodiment of the present application, the preset pressure is determined according to a gelatinization temperature of the rice.

根据本申请的一个实施例，所述预设压力为20kPa～60kPa。According to an embodiment of the present application, the preset pressure is 20 kPa to 60 kPa.

根据本申请的一个实施例，当所述烹饪器具处于所述升温沸腾阶段时，通过控制所述加热装置以使所述烹饪腔内的温度从所述第一温度值上升到第二温度值，其中，所述第二温度值大于所述第一温度值且小于或等于所述大气压沸点。According to an embodiment of the present application, when the cooking appliance is in the heating and boiling phase, by controlling the heating device, the temperature in the cooking cavity is increased from the first temperature value to the second temperature value, The second temperature value is greater than the first temperature value and less than or equal to the atmospheric pressure boiling point.

根据本申请的一个实施例，所述控制所述加热装置进行加热工作，并控制所述真空装置对所述烹饪腔进行抽真空，包括：控制所述加热装置进行加热工作，并对所述真空装置进行控制，以至少一次出现在所述烹饪腔内的温度增加时所述烹饪腔内的压力衰减，以使所述烹饪腔在所述烹饪腔内的温度达到所述第一温度值或大于所述第一温度值预设阈值时产生沸腾气泡。According to an embodiment of the present application, the controlling the heating device to perform heating work and the vacuum device to control the cooking chamber to evacuate includes: controlling the heating device to perform heating work, and controlling the vacuum The device controls to attenuate the pressure in the cooking cavity when the temperature in the cooking cavity increases at least once, so that the temperature of the cooking cavity in the cooking cavity reaches the first temperature value or more A boiling bubble is generated when the first temperature value is at a preset threshold.

根据本申请的一个实施例，上述的烹饪器具的烹饪控制方法，还包括：在抽气烹饪过程中，控制锅内气压值在烹饪食材的第一温度点和第二温度点之间的第一积分值，与锅外气压值在所述第一温度点和所述第二温度点之间的第二积分值的比值，小于设定比值阈值；其中，所述设定比值阈值等于或者小于1，所述第二温度点大于所述7第一温度点，且所述第一温度点和所述第二温度点均小于所述锅外气压值对应的沸腾温度。According to an embodiment of the present application, the above-mentioned cooking control method for a cooking appliance further includes: during an air-extracting cooking process, controlling a first air pressure value in the pan between a first temperature point and a second temperature point of the cooking ingredients The ratio of the integral value to the second integral value of the pressure outside the pot between the first temperature point and the second temperature point is less than a set ratio threshold; wherein the set ratio threshold is equal to or less than 1 The second temperature point is greater than the 7 first temperature point, and the first temperature point and the second temperature point are both lower than the boiling temperature corresponding to the pressure value outside the pot.

根据本申请的一个实施例，所述设定比值阈值等于或者小于0.8；或者，所述设定比值阈值等于或者小于0.6；或者，所述设定比值阈值等于或者小于0.5；或者，所述设定比值阈值等于或者小于0.4。According to an embodiment of the present application, the set ratio threshold is equal to or less than 0.8; or the set ratio threshold is equal to or less than 0.6; or the set ratio threshold is equal to or less than 0.5; or the set The fixed ratio threshold is equal to or less than 0.4.

根据本申请的一个实施例，所述第一温度点和所述第二温度点均大于所述烹饪食材的糊化温度和设定差值温度之间的差值；或者，所述第一温度点和所述第二温度点均大于抽气开始时刻对应的温度值；或者，所述第一温度点和所述第二温度点均大于加热开始时刻对应的温度值。According to an embodiment of the present application, the first temperature point and the second temperature point are both greater than a difference between a gelatinization temperature of the cooking ingredient and a set difference temperature; or, the first temperature Both the point and the second temperature point are greater than the temperature value corresponding to the start time of pumping; or, the first temperature point and the second temperature point are both greater than the temperature value corresponding to the start time of heating.

根据本申请的一个实施例，所述第一温度点等于锅内温度的初始值。According to an embodiment of the present application, the first temperature point is equal to an initial value of a temperature in the pot.

根据本申请的一个实施例，上述的烹饪器具的烹饪控制控制方法，还包括：控制所述锅内气压值在第一温度点和第二温度点之间往复变化；和/或，控制所述锅内气压值在所述第二温度点之后的第一设定时间内，大于所述锅外气压值。According to an embodiment of the present application, the above-mentioned cooking control method for a cooking appliance further comprises: controlling the air pressure value in the pot to change back and forth between a first temperature point and a second temperature point; and / or, controlling the The pressure value inside the pot is greater than the pressure value outside the pot within a first set time after the second temperature point.

为达到上述目的，本申请第二方面实施例提出了另一种压力烹饪器具的控制方法，包括：获取压力烹饪器具内的温度；判断所述压力烹饪器具内的温度是否大于第一预设温度阈值；如果所述压力烹饪器具内的温度大于第一预设温度阈值，识别所述压力烹饪器具内的温度所处的温度范围，根据所处的温度范围，对所述压力烹饪器具内的压力进行控制。In order to achieve the above object, an embodiment of the second aspect of the present application proposes another method for controlling a pressure cooking appliance, including: obtaining a temperature in the pressure cooking appliance; and determining whether the temperature in the pressure cooking appliance is greater than a first preset temperature Threshold; if the temperature in the pressure cooking appliance is greater than a first preset temperature threshold, identifying a temperature range in which the temperature in the pressure cooking appliance is located, and according to the temperature range, the pressure in the pressure cooking appliance is Take control.

根据本申请实施例的压力烹饪器具的控制方法，获取压力烹饪器具内的温度，判断压力烹饪器具内的温度是否大于第一预设温度阈值，识别压力烹饪器具内的温度所处的温度范围，根据所处的温度范围，对压力烹饪器具内的压力进行控制，从而能够在较低温度下实现沸腾，同时能够达到最佳的沸腾效果。According to the method for controlling a pressure cooking appliance according to the embodiment of the present application, the temperature in the pressure cooking appliance is acquired, whether the temperature in the pressure cooking appliance is greater than a first preset temperature threshold, and the temperature range in which the temperature in the pressure cooking appliance is located is identified, According to the temperature range, the pressure in the pressure cooking appliance is controlled, so that boiling can be achieved at a lower temperature, and at the same time, the best boiling effect can be achieved.

根据本申请的一个实施例，所述识别所述压力烹饪器具内的温度所处的温度范围，根据所处的温度范围，对所述压力烹饪器具内的压力进行控制，包括：判断所述压力烹饪器具内的温度是否在第一预设温度范围内；如果所述压力烹饪器具内的温度在所述第一预设温度范围内，则将所述压力烹饪器具内的压力控制在第一压力范围；如果所述压力烹饪器具的温度大于所述第一预设温度范围，则进一步判断所述压力烹饪器具内的温度是否在第二预设温度范围内；如果所述压力烹饪器具内的温度在所述第二预设温度范围内，则将所述压力烹饪器具内的压力控制在第二压力范围，其中，所述第二压力范围的压力值大于所述第一压力范围的压力值。According to an embodiment of the present application, the identifying a temperature range in which the temperature in the pressure cooking appliance is located, and controlling the pressure in the pressure cooking appliance according to the temperature range, including: judging the pressure Whether the temperature in the cooking appliance is within a first preset temperature range; if the temperature in the pressure cooking appliance is within the first preset temperature range, controlling the pressure in the pressure cooking appliance at a first pressure Range; if the temperature of the pressure cooking appliance is greater than the first preset temperature range, further determining whether the temperature in the pressure cooking appliance is within the second preset temperature range; if the temperature in the pressure cooking appliance Within the second preset temperature range, the pressure in the pressure cooking appliance is controlled to a second pressure range, wherein the pressure value in the second pressure range is greater than the pressure value in the first pressure range.

根据本申请的一个实施例，所述第一预设温度范围为所述第一预设温度阈值到第二预设温度阈值之间，所述第二预设温度范围为所述第二预设温度阈值到第三预设温度阈值之间。According to an embodiment of the present application, the first preset temperature range is between the first preset temperature threshold and a second preset temperature threshold, and the second preset temperature range is the second preset temperature. The temperature threshold is between the third preset temperature threshold.

根据本申请的一个实施例，所述第一预设温度阈值的取值范围为55℃-65℃，所述第二预设温度阈值的取值范围为70℃-80℃，所述第三预设温度阈值的取值范围为85℃-95℃。According to an embodiment of the present application, the range of the first preset temperature threshold is 55 ° C-65 ° C, the range of the second preset temperature threshold is 70 ° C-80 ° C, and the third The preset temperature threshold ranges from 85 ° C to 95 ° C.

根据本申请的一个实施例，所述第一压力范围为10kPa-80kPa，所述第二压力范围为30kPa-90kPa。According to an embodiment of the present application, the first pressure range is 10 kPa-80 kPa, and the second pressure range is 30 kPa-90 kPa.

根据本申请的一个实施例，所述第一压力范围为20kPa-70kPa，所述第二压力范围为40kPa-90kPa。According to an embodiment of the present application, the first pressure range is 20 kPa-70 kPa, and the second pressure range is 40 kPa-90 kPa.

根据本申请的一个实施例，所述第一压力范围为40kPa-60kPa，所述第二压力范围为50kPa-90kPa。According to an embodiment of the present application, the first pressure range is 40kPa-60kPa, and the second pressure range is 50kPa-90kPa.

根据本申请的一个实施例，所述第一压力范围为60kPa-80kPa，所述第二压力范围为70kPa-90kPa。According to an embodiment of the present application, the first pressure range is 60 kPa-80 kPa, and the second pressure range is 70 kPa-90 kPa.

根据本申请的一个实施例，所述识别所述压力烹饪器具内的温度所处的温度范围，根据所处的温度范围，对所述压力烹饪器具内的压力进行控制，还包括：如果所述压力烹饪器具内的温度大于所述第一预设温度阈值且小于第二预设温度阈值，则将所述压力烹饪器具的压力变化值控制在第一变化范围内，其中，所述第一变化范围以所述第一预设温度阈值对应的压力为基准；如果所述压力烹饪器具内的温度大于所述第二预设温度阈值且小于第三预设温度阈值，则将所述压力烹饪器具的压力变化值控制在第二变化范围内，其中，所述第二变化范围以所述第二预设温度阈值对应的压力为基准。According to an embodiment of the present application, the identifying the temperature range in which the temperature in the pressure cooking appliance is located, and controlling the pressure in the pressure cooking appliance according to the temperature range, further comprising: if the If the temperature in the pressure cooking appliance is greater than the first preset temperature threshold and less than the second preset temperature threshold, the pressure change value of the pressure cooking appliance is controlled within a first change range, wherein the first change The range is based on the pressure corresponding to the first preset temperature threshold; if the temperature in the pressure cooking appliance is greater than the second preset temperature threshold and less than a third preset temperature threshold, the pressure cooking appliance The pressure change value is controlled within a second change range, wherein the second change range is based on a pressure corresponding to the second preset temperature threshold.

根据本申请的一个实施例，所述第一变化范围为20kPa，所述第二变化范围为20kPa。According to an embodiment of the present application, the first variation range is 20 kPa, and the second variation range is 20 kPa.

为达到上述目的，本申请第三方面实施例提出了一种烹饪器具，包括：锅体；盖体，所述盖体可活动地安装于所述锅体，在所述盖体处于关闭位置时所述锅体和所述盖体之间形成密封的烹饪腔；加热装置；真空装置，所述真空装置在所述烹饪腔密闭时对所述烹饪腔进行抽真空以使所述烹饪腔内形成负压真空；检测模块，所述检测模块用于在所述烹饪器具的烹饪过程中，检测所述烹饪器具的烹饪参数，其中，所述烹饪过程包括预处理阶段、升温沸腾阶段和高温沸腾阶段，所述烹饪参数包括所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中的至少一个；控制单元，所述控制单元与所述检测模块相连，所述控制单元用于在所述烹饪器具处于所述升温沸腾阶段时，控制所述加热装置进行加热工作，并控制所述真空装置对所述烹饪腔进行抽真空，以使所述烹饪腔在所述烹饪腔内的温度达到所述第一温度值或大于所述第一温度值预设阈值时产生沸腾气泡，并根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭，直至所述烹饪器具进入所述高温沸腾阶段。In order to achieve the above object, an embodiment of the third aspect of the present application provides a cooking appliance, including: a pot body; a cover body, the cover body is movably mounted on the pot body, and when the cover body is in a closed position A sealed cooking cavity is formed between the pot body and the lid body; a heating device; a vacuum device, the vacuum device evacuates the cooking cavity when the cooking cavity is closed, so that the inside of the cooking cavity is formed Negative pressure vacuum; a detection module for detecting a cooking parameter of the cooking appliance during a cooking process of the cooking appliance, wherein the cooking process includes a pretreatment stage, a temperature-boiling stage, and a high-temperature boiling stage The cooking parameter includes at least one of a temperature in the cooking cavity, a pressure in the cooking cavity, and an operating time of the heating and boiling phase; a control unit, the control unit is connected to the detection module, and The control unit is configured to control the heating device to perform heating work when the cooking appliance is in the heating and boiling phase, and control the vacuum device to perform cooking on the cooking device. Vacuuming is performed to generate boiling bubbles when the temperature in the cooking cavity reaches the first temperature value or is greater than a preset threshold of the first temperature value, and according to the temperature in the cooking cavity At least one of the pressure in the cooking cavity and the operating time of the temperature-boiling phase controls the vacuum device to be turned off until the cooking appliance enters the high-temperature boiling phase.

根据本申请实施例提出的烹饪器具，在烹饪腔内的温度达到第一温度值时确定烹饪器具处于升温沸腾阶段，并在烹饪器具处于升温沸腾阶段时，控制单元控制真空装置对烹饪腔进行抽真空，以使烹饪腔在烹饪腔内的温度达到第一温度值或大于第一温度值预设阈值时产生沸腾气泡，从而通过低温沸腾气泡扰动使米粒松散不黏结，确保米粒的受热均匀性，使得烹饪出来的米饭效果口感均匀、香味和甜味更充足。并且，控制单元根据烹饪腔内的温度、烹饪腔内的压力和升温沸腾阶段的运行时间中至少一个控制真空装置关闭，能够实现更好的沸腾翻滚的同时，防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。According to the cooking appliance provided in the embodiment of the present application, when the temperature in the cooking cavity reaches the first temperature value, it is determined that the cooking appliance is in a heating and boiling phase, and when the cooking appliance is in a heating and boiling phase, the control unit controls the vacuum device to pump the cooking cavity. Vacuum, so that when the temperature of the cooking cavity in the cooking cavity reaches a first temperature value or exceeds a preset threshold of the first temperature value, boiling bubbles are generated, so that the rice grains are loosened and non-sticky by the low temperature boiling bubble disturbance, thereby ensuring the heating uniformity of the rice grains, The cooked rice has a uniform taste, more flavor and sweetness. In addition, the control unit controls the closing of the vacuum device according to at least one of the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the heating and boiling phase, which can achieve better boiling and tumbling while preventing the loss of water vapor and Inhale vacuum equipment to prevent breeding of bacteria.

为达到上述目的，本申请第四方面实施例提出了一种烹饪器具的控制装置，包括：温度获取模块，用于获取压力烹饪器具内的温度；第一识别模块，用于识别所述烹饪器具内的温度大于第一预设温度阈值；第二识别模块，用于在所述烹饪器具内的温度大于第一预设温度阈值时，识别所述压力烹饪器具内的温度所处的温度范围；控制模块，用于根据所处的温度范围，对所述压力烹饪器具内的压力进行控制。In order to achieve the above object, an embodiment of the fourth aspect of the present application provides a control device for a cooking appliance, including: a temperature acquisition module for acquiring a temperature in a pressure cooking appliance; a first identification module for identifying the cooking appliance The temperature inside is greater than a first preset temperature threshold; a second identification module is configured to identify a temperature range in which the temperature in the pressure cooking appliance is located when the temperature in the cooking appliance is greater than a first preset temperature threshold; A control module is configured to control the pressure in the pressure cooking appliance according to the temperature range in which it is located.

根据本申请实施例的烹饪器具的控制装置，通过温度获取模块获取压力烹饪器具内的温度，并通过第一识别模块识别压力烹饪器具内的温度大于第一预设温度阈值，在压力烹饪器具内的温度大于第一预设温度阈值时，通过第二识别模块识识别烹饪器具内的温度所处的温度范围，控制模块根据的温度范围，对压力烹饪器具内的压力进行控制，从而能够在较低温度下实现沸腾，同时能够达到最佳的沸腾效果。According to the control device of the cooking appliance in the embodiment of the present application, the temperature in the pressure cooking appliance is acquired by the temperature acquisition module, and the temperature in the pressure cooking appliance is recognized by the first identification module to be greater than a first preset temperature threshold, and the pressure cooking appliance is in the pressure cooking appliance. When the temperature is greater than the first preset temperature threshold, the temperature range in which the temperature in the cooking appliance is located is identified by the second identification module, and the control module controls the pressure in the pressure cooking appliance according to the temperature range, so that the It achieves boiling at low temperature and can achieve the best boiling effect at the same time.

为达上述目的，本申请第五方面实施例提出的一种非临时性计算机可读存储介质，其上存储有计算机程序，所述计算机程序被处理器执行时实现第一方面实施例提出的压力烹饪器具的控制方法，或第二方面实施例提出的压力烹饪器具的控制方法。In order to achieve the above purpose, a non-transitory computer-readable storage medium provided by the embodiment of the fifth aspect of the present application stores a computer program thereon, and when the computer program is executed by a processor, the pressure provided by the embodiment of the first aspect is implemented. A method for controlling a cooking appliance, or a method for controlling a pressure cooking appliance provided by an embodiment of the second aspect.

本申请实施例的非临时性计算机可读存储介质，能够在较低温度下实现沸腾，达到最佳的沸腾效果的同时，防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。The non-transitory computer-readable storage medium of the embodiment of the present application can achieve boiling at a lower temperature and achieve the best boiling effect, while preventing water vapor generated after boiling and sucking into a vacuum device to prevent breeding of bacteria.

附图说明BRIEF DESCRIPTION OF THE DRAWINGS

本申请上述的和/或附加的方面和优点从下面结合附图对实施例的描述中将变得明显和容易理解，其中：The above and / or additional aspects and advantages of this application will become apparent and easily understood from the following description of the embodiments in conjunction with the accompanying drawings, in which:

图1是根据本申请一个实施例的烹饪器具的结构示意图；1 is a schematic structural diagram of a cooking appliance according to an embodiment of the present application;

图2是根据本申请一个实施例的烹饪器具中盖体的结构示意图；2 is a schematic structural diagram of a cover in a cooking appliance according to an embodiment of the present application;

图3是根据本申请实施例的烹饪器具的烹饪控制方法的流程图；3 is a flowchart of a cooking control method for a cooking appliance according to an embodiment of the present application;

图4是根据本申请一个实施例的烹饪器具的烹饪过程的示意图；4 is a schematic diagram of a cooking process of a cooking appliance according to an embodiment of the present application;

图5是根据本申请一个实施例的烹饪器具的烹饪控制方法的流程图，其中，通过温度判断关闭真空装置；5 is a flowchart of a cooking control method for a cooking appliance according to an embodiment of the present application, in which a vacuum device is turned off by temperature judgment;

图6是根据本申请一个实施例的烹饪器具的烹饪控制方法的流程图，其中，通过压力判断关闭真空装置；6 is a flowchart of a cooking control method for a cooking appliance according to an embodiment of the present application, in which a vacuum device is turned off by pressure determination;

图7是根据本申请一个实施例的烹饪器具的烹饪控制方法的流程图，其中，通过时间判断关闭真空装置；7 is a flowchart of a cooking control method for a cooking appliance according to an embodiment of the present application, in which a vacuum device is turned off by judging by time;

图8是根据本申请一个实施例的烹饪器具的烹饪控制方法的流程图，其中，通过温度和压力判断关闭真空装置；8 is a flowchart of a cooking control method for a cooking appliance according to an embodiment of the present application, in which a vacuum device is turned off by judging temperature and pressure;

图9是根据本申请另一个实施例的烹饪器具的烹饪控制方法的流程图，其中，通过时间和压力判断关闭真空装置；9 is a flowchart of a cooking control method for a cooking appliance according to another embodiment of the present application, in which a vacuum device is turned off by judging time and pressure;

图10是根据本申请又一个实施例的烹饪器具的烹饪控制方法的流程图，其中，通过温度和时间判断关闭真空装置；10 is a flowchart of a cooking control method for a cooking appliance according to yet another embodiment of the present application, in which a vacuum device is turned off by judging temperature and time;

图11是根据本申请一个实施例的未抽真空时沸腾点与结块的关系示意图；11 is a schematic diagram of a relationship between a boiling point and agglomeration when no vacuum is applied according to an embodiment of the present application;

图12是根据本申请一个实施例的抽真空时沸腾点与结块的关系示意图；FIG. 12 is a schematic diagram of a relationship between a boiling point and agglomeration during vacuuming according to an embodiment of the present application; FIG.

图13是根据本申请一个实施例的未抽真空时加热均匀形状的示意图；13 is a schematic diagram of heating a uniform shape when no vacuum is applied according to an embodiment of the present application;

图14是根据本申请一个实施例的抽真空时加热均匀形状的示意图；FIG. 14 is a schematic diagram of heating a uniform shape when vacuuming according to an embodiment of the present application; FIG.

图15是根据本申请一个具体实施例的烹饪器具的烹饪过程的示意图；15 is a schematic diagram of a cooking process of a cooking appliance according to a specific embodiment of the present application;

图16是根据本申请一个具体实施例的烹饪器具的烹饪控制方法的流程图，其中，预处理阶段为恒温吸水；16 is a flowchart of a cooking control method for a cooking appliance according to a specific embodiment of the present application, in which a pretreatment stage is constant temperature water absorption;

图17是根据本申请一个具体实施例的烹饪器具的烹饪控制方法的流程图其中，预处理阶段为无控温吸水；17 is a flowchart of a cooking control method for a cooking appliance according to a specific embodiment of the present application, in which the pre-processing stage is water absorption without temperature control;

图18是根据本申请另一个具体实施例的烹饪器具的烹饪过程的示意图；18 is a schematic diagram of a cooking process of a cooking appliance according to another specific embodiment of the present application;

图19是根据本申请另一个具体实施例的烹饪器具的烹饪控制方法的流程图，其中，预处理阶段为恒温吸水；FIG. 19 is a flowchart of a cooking control method for a cooking appliance according to another specific embodiment of the present application, in which a pretreatment stage is constant temperature water absorption;

图20是根据本申请另一个具体实施例的烹饪器具的烹饪控制方法的流程图其中，预处理阶段为无控温吸水；20 is a flowchart of a cooking control method for a cooking appliance according to another specific embodiment of the present application, wherein the pre-processing stage is water absorption without temperature control;

图21是根据本申请又一个具体实施例的烹饪器具的烹饪过程的示意图；21 is a schematic diagram of a cooking process of a cooking appliance according to yet another specific embodiment of the present application;

图22是根据本申请又一个具体实施例的烹饪器具的烹饪控制方法的流程图，其中，预处理阶段为恒温吸水；22 is a flowchart of a cooking control method for a cooking appliance according to yet another specific embodiment of the present application, in which a pretreatment stage is constant temperature water absorption;

图23是根据本申请又一个具体实施例的烹饪器具的烹饪控制方法的流程图其中，预处理阶段为无控温吸水；23 is a flowchart of a cooking control method for a cooking appliance according to yet another specific embodiment of the present application, wherein the pre-processing stage is water absorption without temperature control;

图24是根据本申请一个具体实施例的锅内气压值和烹饪食材的温度的关系曲线图；FIG. 24 is a graph showing a relationship between a pressure value in a pan and a temperature of a cooking ingredient according to a specific embodiment of the present application; FIG.

图25是根据本申请另一个具体实施例的锅内气压值和烹饪食材的温度的关系曲线图；FIG. 25 is a graph showing a relationship between an air pressure value in a pan and a temperature of a cooking ingredient according to another embodiment of the present application; FIG.

图26是根据本申请再一个具体实施例的锅内气压值和烹饪食材的温度的关系曲线图；FIG. 26 is a graph showing a relationship between a pressure value in a pan and a temperature of a cooking ingredient according to another embodiment of the present application; FIG.

图27是根据本申请又一个具体实施例的锅内气压值和烹饪食材的温度的关系曲线图；FIG. 27 is a relationship diagram of a pressure value in a pan and a temperature of a cooking ingredient according to another embodiment of the present application; FIG.

图28是根据本申请一个实施例的压力烹饪器具的控制方法的流程图；28 is a flowchart of a method for controlling a pressure cooking appliance according to an embodiment of the present application;

图29是根据本申请一个实施例的压力烹饪器具的烹饪过程的示意图；29 is a schematic diagram of a cooking process of a pressure cooking appliance according to an embodiment of the present application;

图30是根据本申请一个实施例的九点水分偏差的示意图；30 is a schematic diagram of a nine-point moisture deviation according to an embodiment of the present application;

图31是根据本申请另一个实施例的压力烹饪器具的控制方法的流程图；31 is a flowchart of a method for controlling a pressure cooking appliance according to another embodiment of the present application;

图32是根据本申请实施例的烹饪器具的示意图；以及FIG. 32 is a schematic diagram of a cooking appliance according to an embodiment of the present application; and

图33是根据本申请一个实施例的烹饪器具的控制装置的方框示意图。FIG. 33 is a schematic block diagram of a control device for a cooking appliance according to an embodiment of the present application.

具体实施方式detailed description

下面详细描述本申请的实施例，所述实施例的示例在附图中示出，其中自始至终相同或类似的标号表示相同或类似的元件或具有相同或类似功能的元件。下面通过参考附图描述的实施例是示例性的，旨在用于解释本申请，而不能理解为对本申请的限制。Hereinafter, embodiments of the present application will be described in detail. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals represent the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the drawings are exemplary, and are intended to explain the present application, and should not be construed as limiting the present application.

下面参考附图描述本申请实施例烹饪器具以及烹饪器具的烹饪控制方法。The following describes the cooking appliance and the cooking control method of the cooking appliance according to the embodiments of the present application with reference to the drawings.

首先，需说明的是，根据大米的糊化特性，在蒸煮到米的糊化温度例如62℃以上时淀粉颗粒便开始溶出糊化，并产生黏性，随着烹饪器具的锅底温度的急剧升高，米粒很快黏结成团块并阻碍热量和高温气泡流的均衡分布，造成米饭受热不均匀。而受热不均匀将导致米饭局部糊化不足或局部糊化过度等问题，米饭口感差，香气不足。因此，在煮饭过程中，需要尽量避免受热不均匀的情况出现。First of all, according to the gelatinization characteristics of rice, starch granules begin to dissolve and gelatinize when the gelatinization temperature of the rice is cooked above 62 ° C, for example, and become sticky. When it rises, the rice grains quickly clump into clumps and hinder the balanced distribution of heat and high-temperature bubble flow, resulting in uneven heating of the rice. The uneven heating will lead to problems such as insufficient local gelatinization or excessive local gelatinization, poor taste of the rice and insufficient aroma. Therefore, during the cooking process, it is necessary to avoid uneven heating as much as possible.

本申请发明人通过对煮饭过程进行分析发现，在米粒未开始糊化或刚开始糊化时，利用沸腾所产生的脱离气泡对米粒形成扰动，米粒在扰动情况下相互间互不粘连，可以避免结块。同时，沸腾气泡形成密集的气泡通道向上输送热量和水份，使米粒更均匀的受热和吸水。The inventor of the present application analyzed the cooking process and found that when the rice grains did not start to gelatinize or just began to gelatinize, the detached air bubbles generated by boiling formed disturbances on the rice grains, and the rice grains did not stick to each other under the disturbance condition. Avoid agglomeration. At the same time, boiling bubbles form dense bubble channels that transport heat and water upwards, making the rice grains more uniformly heated and absorbed.

应理解，根据物理常识，沸点即液体的饱和蒸汽压等于外界压强的温度，当液体沸腾时，在其内部所形成的气泡中的饱和蒸汽压与外界施予的压强相等即：Pv＝Pe+2σ/R，Pv为气泡内饱和压力，Pe为液体外部气压，σ为气泡表面张力，R为气泡半径。因此，大气压越高沸点越高，大气压越低沸点越低。由此，通过将烹饪器具的烹饪腔内的压力降低，可以使沸腾温度降至米饭未开始糊化或刚开始糊化的温度附近。It should be understood that according to physical common sense, the boiling point, that is, the temperature of the liquid's saturated vapor pressure, is equal to the temperature of the external pressure. When the liquid is boiled, the saturated vapor pressure in the bubbles formed inside it is equal to the pressure given by the outside world: Pv = Pe + 2σ / R, Pv is the saturation pressure inside the bubble, Pe is the external pressure of the liquid, σ is the surface tension of the bubble, and R is the radius of the bubble. Therefore, the higher the atmospheric pressure, the higher the boiling point, and the lower the atmospheric pressure, the lower the boiling point. Accordingly, by reducing the pressure in the cooking cavity of the cooking appliance, the boiling temperature can be reduced to a temperature near the temperature at which the rice does not start to gelatinize or to begin to gelatinize.

本申请实施例通过在加热过程中抽取烹饪腔内空气，使烹饪腔内形成负压，米水在较低温度(米粒糊化但未粘结成团前的温度)产生沸腾气泡，从而，气泡扰动使米粒松散不黏结，确保米饭的受热均匀性。In the embodiment of the present application, the air in the cooking cavity is extracted during the heating process, so that a negative pressure is formed in the cooking cavity. The rice water generates boiling bubbles at a relatively low temperature (the temperature before the rice grains are gelled but not bound into a ball). The disturbance makes the rice grains loose and non-sticky, ensuring the uniformity of heating of the rice.

下文结合具体的例子，详细描述本申请一种实施例的烹饪器具以及烹饪器具的烹饪控制方法。The following describes in detail a cooking appliance and a cooking control method of the cooking appliance according to an embodiment of the present application with specific examples.

根据图1-2的实施例，本申请实施例的烹饪器具100包括锅体10、盖体20、真空装置30和加热装置40。这里的烹饪器具100可以是电饭煲等。According to the embodiment of FIGS. 1-2, the cooking appliance 100 in the embodiment of the present application includes a pot body 10, a cover body 20, a vacuum device 30, and a heating device 40. The cooking appliance 100 here may be a rice cooker or the like.

其中，锅体10限定出上表面敞开的烹饪腔11，即锅体10具有顶部敞开的烹饪腔11。盖体20可枢转地连接在锅体10上，并在关闭位置和打开位置之间活动以关闭或打开烹饪腔11，即盖体20可活动地安装于锅体10。并且，在盖体20处于关闭位置时锅体10和盖体20之间形成密封的烹饪腔11。真空装置30用于在烹饪腔11密闭时对烹饪腔11进行抽真空以使烹饪腔11内形成负压。The pot body 10 defines a cooking cavity 11 with an open upper surface, that is, the pot body 10 has a cooking cavity 11 with an open top. The cover body 20 is pivotably connected to the pot body 10 and moves between a closed position and an open position to close or open the cooking cavity 11, that is, the cover body 20 is movably mounted on the pot body 10. Moreover, when the lid body 20 is in the closed position, a sealed cooking cavity 11 is formed between the pot body 10 and the lid body 20. The vacuum device 30 is configured to evacuate the cooking cavity 11 when the cooking cavity 11 is closed, so that a negative pressure is formed in the cooking cavity 11.

具体地，真空装置30可设在盖体20内。盖体20上设有抽气口21、排气口22和进气口23，抽气口21与进气口23分别连通烹饪腔11，排气口22连通抽气口21。其中，需要抽气时，真空装置30连通抽气口21与排气口22，真空装置30从抽气口21抽取烹饪腔11中的气体，并通过排气口22排出烹饪腔11外。Specifically, the vacuum device 30 may be provided in the cover body 20. The cover 20 is provided with an air inlet 21, an air outlet 22, and an air inlet 23. The air outlet 21 and the air inlet 23 are respectively connected to the cooking cavity 11, and the air outlet 22 is connected to the air outlet 21. Wherein, when air extraction is required, the vacuum device 30 communicates with the air outlet 21 and the air outlet 22, and the vacuum device 30 extracts the gas in the cooking cavity 11 from the air outlet 21 and discharges the air out of the cooking cavity 11 through the air outlet 22.

如图2所示，根据本申请的一个实施例，真空装置30可包括：真空泵31和连接管32。真空泵31设在盖体20内，真空泵31通过连接管32分别连通抽气口21和排气口22。真空泵31工作时，烹饪腔11内的气体在真空泵31的抽吸作用下，通过连接管32排出烹饪腔11外，从而使烹饪腔11内形成负压，即言，真空装置30用于在烹饪腔11密闭时对烹饪腔11进行抽真空以使烹饪腔11内形成负压。As shown in FIG. 2, according to an embodiment of the present application, the vacuum device 30 may include a vacuum pump 31 and a connection pipe 32. A vacuum pump 31 is provided in the cover body 20, and the vacuum pump 31 communicates with the suction port 21 and the exhaust port 22 through a connecting pipe 32. When the vacuum pump 31 is operating, the gas in the cooking chamber 11 is exhausted from the cooking chamber 11 through the connection pipe 32 under the suction of the vacuum pump 31, so that a negative pressure is formed in the cooking chamber 11, that is, the vacuum device 30 is used for cooking When the cavity 11 is closed, the cooking cavity 11 is evacuated to form a negative pressure in the cooking cavity 11.

其中，利用真空泵31调节烹饪腔11的负压情况，可控制性较强，而且利用连接管32连通真空泵31与抽气口21和排气口22，有利于提升真空装置30的密闭性，避免因气体泄漏影响烹饪腔11内的负压。Among them, the use of the vacuum pump 31 to adjust the negative pressure of the cooking chamber 11 has strong controllability, and the connection of the vacuum pump 31 with the suction port 21 and the exhaust port 22 through the connection pipe 32 is beneficial to improving the tightness of the vacuum device 30 and avoiding The gas leakage affects the negative pressure in the cooking cavity 11.

根据本申请的一个具体实施例，如图2所示，真空装置30还包括电磁阀33，电磁阀33设置在盖体20上并通过连接管32连通抽气口21和真空泵31，即电磁阀33设置在抽气口21和真空泵31之间。利用电磁阀33控制真空泵31与抽气口21之间的连通与断开，可以保证真空泵31能够顺利抽出蒸汽，有利于控制烹饪腔11内的气压。According to a specific embodiment of the present application, as shown in FIG. 2, the vacuum device 30 further includes an electromagnetic valve 33. The electromagnetic valve 33 is disposed on the cover 20 and communicates with the suction port 21 and the vacuum pump 31 through the connecting pipe 32, that is, the electromagnetic valve 33. It is provided between the suction port 21 and the vacuum pump 31. The use of the electromagnetic valve 33 to control the communication between the vacuum pump 31 and the air outlet 21 can ensure that the vacuum pump 31 can smoothly extract steam, which is beneficial to controlling the air pressure in the cooking cavity 11.

基于图1-2实施例的烹饪器具，本申请实施例提出了一种烹饪器具的烹饪控制方法。Based on the cooking appliance of the embodiment of FIGS. 1-2, an embodiment of the present application proposes a cooking control method for a cooking appliance.

图3为根据本申请实施例的烹饪器具的烹饪控制方法的流程图。如图3所示，烹饪器具的烹饪控制方法包括以下步骤：3 is a flowchart of a cooking control method for a cooking appliance according to an embodiment of the present application. As shown in FIG. 3, the cooking control method of a cooking appliance includes the following steps:

S1：在烹饪器具的烹饪过程中，检测烹饪器具的烹饪参数，其中，烹饪过程包括预处理阶段、升温沸腾阶段和高温沸腾阶段，烹饪参数包括烹饪腔内的温度、烹饪腔内的压力和升温沸腾阶段的运行时间中的至少一个。S1: During the cooking process of the cooking appliance, the cooking parameters of the cooking appliance are detected, wherein the cooking process includes a pretreatment phase, a heating boiling phase, and a high temperature boiling phase, and the cooking parameters include the temperature in the cooking cavity, the pressure in the cooking cavity, and the heating At least one of the runtimes of the boiling phase.

具体地，可通过设置在锅体底部的温度检测单元例如温度传感器实时检测烹饪腔内的温度或者通过设置在盖体内的温度检测单元例如温度传感器实时检测烹饪腔内的温度。并且，可通过压力检测单元例如压力传感器实时检测烹饪腔内的压力。Specifically, the temperature in the cooking cavity may be detected in real time by a temperature detection unit such as a temperature sensor provided at the bottom of the pot body or the temperature in the cooking cavity may be detected in real time by a temperature detection unit such as a temperature sensor provided in the lid body. And, the pressure in the cooking cavity can be detected in real time by a pressure detection unit such as a pressure sensor.

可以理解的是，电饭煲在煮饭时的烹饪过程可以包括但不限于预处理阶段、升温沸腾阶段和高温沸腾阶段。其中，如图4所示，在进入升温沸腾阶段之前，电饭煲先进入预处理阶段，其中，在预处理阶段，可进行吸水控制，即从常温加热到吸水温度并保持吸水温度预设吸水时间，以使米粒进行吸水，从而可以缩短煮饭时间，改善烹饪器具所烹饪米饭的口感，或者，在预处理阶段也可不进行吸水控制，即从常温直接加热到进入升温沸腾阶段的温度，例如后面提到的第一温度值，此外，在预处理阶段也可控制真空装置进行抽真空以提高吸水率；在升温沸腾阶段之后，进入高温沸腾阶段，在高温沸腾阶段，烹饪腔内处于非负压状态例如常压状态，烹饪腔能够维持较高温度沸腾，即例如以外部大气压下沸点(100℃左右)的温度维持沸腾，将米饭煮熟。其中，升温沸腾阶段将在下面的实施例中详细说明。It can be understood that the cooking process of the rice cooker during cooking may include, but is not limited to, a pretreatment stage, a temperature-boiling stage, and a high-temperature boiling stage. Among them, as shown in FIG. 4, before entering the temperature-boiling stage, the rice cooker first enters a pretreatment stage. Among the pretreatment stages, water absorption control can be performed, that is, heating from normal temperature to the water absorption temperature and maintaining the water absorption temperature for a preset water absorption time. In order to make the rice grains absorb water, the cooking time can be shortened, and the taste of the rice cooked by the cooking appliance can be improved, or the water absorption control can not be performed during the pretreatment stage, that is, the temperature is directly heated from the normal temperature to the temperature at the boiling stage, such as In addition to the first temperature value reached, in addition, the vacuum device can also be controlled to increase the water absorption rate during the pre-treatment phase; after the temperature-boiling phase, the high-temperature boiling phase is entered. During the high-temperature boiling phase, the cooking cavity is in a non-negative pressure state. For example, in a normal pressure state, the cooking cavity can maintain boiling at a high temperature, that is, boiling at a temperature of the boiling point (about 100 ° C.) at an external atmospheric pressure to cook the rice. The temperature-boiling stage will be described in detail in the following examples.

另外，烹饪过程还可以包括焖饭阶段，可理解，在高温沸腾阶段之后，进入焖饭阶段，在高温沸腾阶段，烹饪腔内处于非负压状态例如常压状态，烹饪腔能够维持在焖饭温度，焖饭温度低于高温沸腾阶段的温度，提升米饭的口感。In addition, the cooking process may also include a rice cooking phase. It is understood that after the high-temperature boiling phase, the rice cooking phase is entered. In the high-temperature boiling phase, the cooking cavity is in a non-negative pressure state, such as a normal pressure state, and the cooking cavity can be maintained at the rice cooking status. The temperature, the temperature of the rice is lower than the temperature of the high-temperature boiling stage, which improves the taste of the rice.

S2：当烹饪器具处于升温沸腾阶段时，控制加热装置进行加热工作，并控制真空装置对烹饪腔进行抽真空，以使烹饪腔在烹饪腔内的温度达到第一温度值或大于第一温度值预设阈值时产生沸腾气泡，并根据烹饪腔内的温度、烹饪腔内的压力和升温沸腾阶段的运行时间中至少一个控制真空装置关闭，直至烹饪器具进入所述高温沸腾阶段。S2: When the cooking appliance is in the boiling stage, control the heating device to perform heating work, and control the vacuum device to evacuate the cooking cavity, so that the temperature of the cooking cavity in the cooking cavity reaches a first temperature value or greater than the first temperature value Boiling bubbles are generated at a preset threshold, and the vacuum device is controlled to close according to at least one of the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the heating and boiling phase, until the cooking appliance enters the high-temperature boiling phase.

需要说明的是，在烹饪过程中，烹饪腔内的温度分布并不均匀。由于烹饪器具中的加热装置输出的热量是从底部逐渐往上传递，因此，烹饪腔的温度呈现一种分层状态。具体地，由于烹饪腔底部与加热装置是直接接触，烹饪腔底部的温度最高，中部的温度次之，烹饪腔顶部的温度最低。It should be noted that during the cooking process, the temperature distribution in the cooking cavity is not uniform. Since the heat output from the heating device in the cooking appliance is gradually transferred from the bottom to the top, the temperature of the cooking cavity presents a layered state. Specifically, since the bottom of the cooking cavity is in direct contact with the heating device, the temperature at the bottom of the cooking cavity is the highest, the temperature in the middle is second, and the temperature at the top of the cooking cavity is the lowest.

由于烹饪腔内的温度存在分层的现象，因此，烹饪腔底部会最先达到沸点进而产生气泡，通过产生的气泡来搅动米粒。但是由于中部和顶部的温度此时是低于底部的，因此中部和顶部的温度并未到达的沸点，整个烹饪腔也未真正进入沸腾。换言之，本申请实施例中，“产生沸腾气泡”可理解为，在烹饪腔内的最高温度即烹饪腔底部温度达到沸点而产生沸腾气泡时，即认为是烹饪腔内产生沸腾气泡，也就是说，烹饪腔底部产生沸腾气泡即认为是烹饪腔内产生沸腾气泡，无需整个烹饪腔均进入沸腾。Because the temperature in the cooking cavity is delaminated, the bottom of the cooking cavity will first reach the boiling point and generate air bubbles, and the generated air bubbles will stir the rice grains. But because the temperature of the middle and top is lower than the bottom at this time, the temperature of the middle and top has not reached the boiling point, and the entire cooking cavity has not really entered the boiling. In other words, in the embodiment of the present application, “boiling bubbles are generated” can be understood as when the highest temperature in the cooking cavity, that is, the temperature at the bottom of the cooking cavity reaches the boiling point, and boiling bubbles are generated, it is considered that boiling bubbles are generated in the cooking cavity, that is, If boiling bubbles are generated at the bottom of the cooking cavity, it is considered that boiling bubbles are generated in the cooking cavity, and it is not necessary for the entire cooking cavity to enter boiling.

具体到本实施例中，以“在烹饪腔内的温度达到第一温度值时烹饪腔内产生沸腾气泡”为例，只要烹饪腔底部温度达到沸点即可认为产生沸腾气泡，因此，第一温度值可以是低于沸点的某一温度值，例如，以设置在盖体上的温度检测单元检测到的温度作为烹饪腔内的温度时，由于底部温度达到沸点时，设置在盖体上的温度检测单元检测到的温度未达到沸点，因此，即使第一温度值未达到当前压力下的沸点，但鉴于烹饪腔底部温度已经达到沸点，也认为烹饪腔内产生沸腾气泡。举例来说，水在40kpa的压力值时沸点为76℃，当烹饪腔内的气压维持在40kpa左右的负压值下，由于气泡的产生要在整个烹饪腔进入沸腾以前，当烹饪腔内的温度达到60℃时，即开始产生气泡。Specifically in this embodiment, taking “the boiling bubble is generated in the cooking cavity when the temperature in the cooking cavity reaches the first temperature value” as an example, as long as the temperature at the bottom of the cooking cavity reaches the boiling point, it can be considered that boiling bubbles are generated. Therefore, the first temperature The value may be a certain temperature value lower than the boiling point. For example, when the temperature detected by the temperature detection unit provided on the cover is used as the temperature in the cooking cavity, the temperature set on the cover when the bottom temperature reaches the boiling point The temperature detected by the detection unit has not reached the boiling point. Therefore, even if the first temperature value does not reach the boiling point at the current pressure, it is considered that boiling bubbles are generated in the cooking cavity in view of the temperature at the bottom of the cooking cavity. For example, the boiling point of water at a pressure of 40kpa is 76 ° C. When the air pressure in the cooking cavity is maintained at a negative pressure of about 40kpa, the generation of bubbles must be before the entire cooking cavity enters boiling. When the temperature reaches 60 ° C, bubbles start to form.

根据本申请的一个实施例，可通过烹饪腔内的温度确定烹饪器具的升温沸腾阶段，其中，在烹饪腔内的温度达到第一温度值时，确定烹饪器具进入升温沸腾阶段，其中，第一温度值小于大气压沸点。具体地，第一温度值根据米的糊化温度确定。According to an embodiment of the present application, the temperature-boiling phase of the cooking appliance can be determined by the temperature in the cooking cavity. When the temperature in the cooking cavity reaches a first temperature value, it is determined that the cooking appliance enters the temperature-boiling phase. The temperature is less than the atmospheric boiling point. Specifically, the first temperature value is determined according to the gelatinization temperature of the rice.

根据本申请的一个实施例，第一温度值可小于或等于米的糊化温度值Te，其中，米的糊化温度值Te的取值范围可为50℃<te<70℃。需要说明的是，米粒受热后，在一定温度范围内，米粒开始破坏，体积膨大，粘度急剧上升，米粒发生糊化，由此，米粒发生糊化时所需的温度称为糊化温度。According to an embodiment of the present application, the first temperature value may be less than or equal to the gelatinization temperature value Te of the rice, and the range of the gelatinization temperature value Te of the rice may be 50 ° C <te <70 ° C. It should be noted that after the rice grains are heated, within a certain temperature range, the rice grains start to break, the volume expands, the viscosity rises sharply, and the rice grains gelatinize. Therefore, the temperature required when the rice grains gelatinize is called the gelatinization temperature.

可以理解的是，第一温度值可为固定值，也可根据不同的米种选取不同的值，例如，不同的米种对应不同的糊化温度，进而不同米种可对应不同的第一温度值，即根据多种米种的糊化温度设置多个第一温度值，在煮饭时根据所用的米种选择相应的第一温度值；又如，可综合考虑多种米种的糊化温度以得到一个温度值，并将该温度值作为第一温度值。It can be understood that the first temperature value may be a fixed value, or different values may be selected according to different rice types. For example, different rice types correspond to different gelatinization temperatures, and different rice types may correspond to different first temperatures. Value, that is, multiple first temperature values are set according to the gelatinization temperature of multiple rice types, and the corresponding first temperature value is selected according to the rice type used in cooking; for another example, the gelatinization of multiple rice types may be considered comprehensively Temperature to get a temperature value, and use this temperature value as the first temperature value.

根据本申请的一个实施例，第一温度值可为55℃～65℃。也就是说，第一温度值T1可在大于55℃且小于65℃的范围内选取。例如，第一温度值T1可为60℃或62℃。According to an embodiment of the present application, the first temperature value may be 55 ° C to 65 ° C. That is, the first temperature value T1 can be selected within a range of greater than 55 ° C and less than 65 ° C. For example, the first temperature value T1 may be 60 ° C or 62 ° C.

进一步地，根据本申请的一个实施例，当烹饪器具处于升温沸腾阶段时，通过控制加热装置以使烹饪腔内的温度从第一温度值上升到第二温度值，其中，第二温度值大于第一温度值且小于或等于大气压沸点。具体地，第二温度值可以根据大气压沸点确定，即第二温度值可为接近大气压沸点的温度值，例如100℃或98℃。Further, according to an embodiment of the present application, when the cooking appliance is in a heating and boiling phase, the heating device is controlled to increase the temperature in the cooking cavity from a first temperature value to a second temperature value, where the second temperature value is greater than The first temperature value is less than or equal to the atmospheric pressure boiling point. Specifically, the second temperature value may be determined according to the atmospheric pressure boiling point, that is, the second temperature value may be a temperature value close to the atmospheric pressure boiling point, for example, 100 ° C. or 98 ° C.

也就是说，整个升温沸腾阶段，烹饪腔内的温度从第一温度值开始上升，且烹饪腔内的温度处于第一温度值到第二温度值的范围内，即温度大于米的糊化温度Te且小于第二温度值例如98℃的温度段可作为升温沸腾阶段，或者，经过预设吸水时长后但温度小于98℃的温度段则为升温沸腾阶段。That is, throughout the heating and boiling phase, the temperature in the cooking cavity starts to rise from the first temperature value, and the temperature in the cooking cavity is in the range of the first temperature value to the second temperature value, that is, the temperature is greater than the gelatinization temperature of the rice. The temperature section where Te is less than the second temperature value, for example, 98 ° C., can be used as the temperature-boiling stage, or the temperature section after the preset water absorption period but the temperature is less than 98 ° C. is the temperature-boiling stage.

由此，本申请实施例的烹饪控制方法，在升温沸腾阶段，即从第一温度值开始至第二温度值的范围内，控制真空装置对烹饪腔进行抽真空以使烹饪腔内形成负压真空，使沸腾温度降至米粒未开始糊化或刚开始糊化的温度附近，即“低温沸腾”，烹饪腔在较低温度即大米糊化但未粘结成团前时产生沸腾气泡，从而确保米粒不结块，保持松散透热。Therefore, in the cooking control method of the embodiment of the present application, in the temperature-boiling stage, that is, from the first temperature value to the second temperature value, controlling the vacuum device to evacuate the cooking cavity to form a negative pressure in the cooking cavity. The vacuum reduces the boiling temperature to near the temperature at which the rice grains do not begin to gelatinize or just begin to gelatinize, that is, "low temperature boiling". The cooking cavity generates boiling air bubbles at a lower temperature, that is, before the rice gelatinizes but does not stick to a mass. Make sure that the rice grains are not agglomerated and keep loose and diathermy.

但是，本申请申请人发现，在升温沸腾阶段，如果过早关闭真空装置，打开泄装置使得烹饪腔内的压力与外部大气压一致，米水不能够很好沸腾。如果太迟关闭真空装置，沸腾后产生的水蒸气就会吸入真空装置例如真空泵内后排出，烹饪腔腔内的湿度下降，同时部分物质残留在真空泵内，易滋生细菌。However, the applicant of the present application has found that if the vacuum device is closed prematurely and the vent device is opened during the temperature-boiling stage, the pressure in the cooking cavity is consistent with the external atmospheric pressure, and the rice water cannot boil well. If the vacuum device is turned off too late, the water vapor generated after boiling will be sucked into the vacuum device, such as a vacuum pump, and discharged. The humidity in the cooking cavity will drop, and some substances will remain in the vacuum pump, which will easily breed bacteria.

基于此，在本申请实施例中，在升温沸腾阶段，根据烹饪腔内的温度、烹饪腔内的压力和升温沸腾阶段的运行时间中至少一个综合控制真空装置关闭，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。Based on this, in the embodiment of the present application, in the heating and boiling phase, at least one of the integrated control of the vacuum device is closed according to the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the heating and boiling phase, and the extraction of the gas in the cooking cavity is stopped. Therefore, it is possible to stop extracting the gas in the cooking cavity at an appropriate time, to achieve better boiling and tumbling, and to prevent water vapor generated after boiling and sucking into a vacuum device, and to prevent breeding of bacteria.

下面详细说明控制真空装置关闭的具体控制方式。The specific control method for controlling the closing of the vacuum device will be described in detail below.

(一)温度判断(A) temperature judgment

根据本申请的一个实施例，可根据烹饪腔内的温度或烹饪腔内的温度的变化趋势控制真空装置关闭。具体地，根据烹饪腔内的温度控制真空装置关闭包括：当烹饪腔内的温度大于或等于预设关闭温度时，控制真空装置关闭。According to an embodiment of the present application, the vacuum device can be controlled to be turned off according to a temperature in the cooking cavity or a temperature trend in the cooking cavity. Specifically, controlling the closing of the vacuum device according to the temperature in the cooking cavity includes: controlling the vacuum device to close when the temperature in the cooking cavity is greater than or equal to a preset closing temperature.

也就是说，在升温沸腾阶段，当烹饪腔内的温度大于或等于预设关闭温度时，关闭真空装置，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。That is to say, in the temperature-boiling phase, when the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature, the vacuum device is turned off to stop extracting the gas in the cooking cavity, so that the extraction of the gas in the cooking cavity can be stopped at an appropriate time. , To achieve better boiling and tumbling, at the same time to prevent the loss of water vapor generated after boiling and suction into the vacuum device, to prevent the breeding of bacteria.

具体地，根据本申请的另一个实施例，根据所述烹饪腔内的温度的变化趋势控制所述真空装置关闭包括：Specifically, according to another embodiment of the present application, controlling the turning off of the vacuum device according to a temperature change trend in the cooking cavity includes:

获取所述烹饪腔内的温度在预设采样时间内上升速率；Obtaining a rate of temperature rise in the cooking cavity within a preset sampling time;

当所述温度在预设采样时间内上升速率小于预设温度上升速率时，控制所述真空装置关闭。When the temperature rise rate is less than the preset temperature rise rate within the preset sampling time, the vacuum device is controlled to be turned off.

需要说明的是，假设每隔预设采样时间采集一次温度，那么相邻两个温度的温度差值与预设采样时间的比值，即为烹饪腔内的温度在预设采样时间内上升速率。It should be noted that, assuming that the temperature is collected every preset sampling time, the ratio of the temperature difference between two adjacent temperatures to the preset sampling time is the rising rate of the temperature in the cooking cavity during the preset sampling time.

也就是说，在升温沸腾阶段，当烹饪腔内的温度在预设采样时间内上升速率小于预设温度上升速率时，关闭真空装置，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。In other words, in the temperature-boiling phase, when the temperature in the cooking cavity rises less than the preset temperature rise rate within a preset sampling time, the vacuum device is turned off to stop extracting the gas in the cooking cavity, so that it can be at an appropriate time. Stop extracting the gas in the cooking cavity to achieve better boiling and tumbling, at the same time prevent the loss of water vapor generated after boiling and suck into the vacuum device, and prevent the breeding of bacteria.

需要说明的是，关闭真空装置可包括关闭真空泵且关闭电磁阀。It should be noted that closing the vacuum device may include closing a vacuum pump and closing a solenoid valve.

进一步地，根据本申请的一个实施例，烹饪器具的烹饪控制方法还包括：Further, according to an embodiment of the present application, the cooking control method of the cooking appliance further includes:

在升温沸腾阶段之前，确定烹饪腔内的米水量；Before the heating and boiling phase, determine the amount of rice water in the cooking cavity;

根据烹饪腔内的米水量确定预设关闭温度或预设温度上升速率。The preset shutdown temperature or the preset temperature rise rate is determined according to the amount of rice water in the cooking cavity.

可以理解的是，不同米水量，其停止抽真空即关闭真空装置的预设关闭温度或预设温度上升速率不同。也就是说，在升温沸腾阶段之前可确定烹饪腔内的米水量，在升温沸腾阶段，即可根据烹饪腔内的米水量确定预设关闭温度或预设温度上升速率。It can be understood that the preset shut-off temperature or the preset temperature rise rate of the vacuum device is different when the amount of water in the meter is stopped and the vacuum is turned off. That is, the amount of rice water in the cooking cavity can be determined before the heating and boiling phase, and the preset closing temperature or the preset temperature rising rate can be determined according to the rice water in the cooking cavity during the heating and boiling phase.

其中，预设关闭温度与米水量呈正相关关系，即预设关闭温度随着米水量的增加而增加，而预设温度上升速率与米水量呈负相关关系，即预设关闭温度随着米水量的增加而减小。Among them, the preset shutdown temperature has a positive correlation with the amount of rice water, that is, the preset shutdown temperature increases as the amount of rice water increases, and the preset temperature rise rate has a negative correlation with the amount of rice water, that is, the preset shutdown temperature increases with the amount of rice water. Increase and decrease.

在一个具体示例中，可在预处理阶段判断出米水量，例如可通过控制加热装置使烹饪腔内的温度从第一设定温度例如常温升高到第二设定温度，并记录从第一设定温度升高到第二设定温度的时间，根据时间确定米水量。或在进行烹饪之前可通过称重来判断米水量。In a specific example, the amount of rice water can be determined in the pre-processing stage, for example, the temperature in the cooking cavity can be raised from a first set temperature, such as normal temperature to a second set temperature, by controlling the heating device, and recorded from the first When the set temperature rises to the second set temperature, the amount of rice water is determined according to the time. Or you can determine the amount of rice water by weighing before cooking.

在本申请的一个实施例，可将米水量分为多个米水量等级，例如烹饪腔内的米水量小于第一米水量，可确定米水量等级为小量；烹饪腔内的米水量大于等于所述第一米水量且小于第二米水量，可确定米水量等级为中量；烹饪腔内的米水量大于等于所述第一米水量且小于第二米水量，可确定米水量等级为大量。并且，多个米水量等级可分别与多个预设关闭温度对应，同时多个米水量等级还分别与多个预设温度上升速率对应。由此，可先确定烹饪腔内的米水量等级，并通过查表确定米水量等级对应的预设关闭温度或预设温度上升速率。In an embodiment of the present application, the amount of rice water can be divided into multiple rice water levels, for example, the rice water amount in the cooking cavity is less than the first rice water amount, and the rice water amount level can be determined to be small; the rice water amount in the cooking cavity is greater than or equal to The first rice water quantity is less than the second rice water quantity, and the rice water quantity grade can be determined to be medium; the rice water quantity in the cooking cavity is greater than or equal to the first rice water quantity and less than the second rice water quantity, and it can be determined that the rice water quantity grade is large. . In addition, multiple rice water volume levels may correspond to multiple preset shutdown temperatures, respectively, and multiple rice water volume levels may also correspond to multiple preset temperature rise rates, respectively. Therefore, the rice water quantity level in the cooking cavity can be determined first, and a preset closing temperature or a preset temperature rising rate corresponding to the rice water quantity level can be determined through a look-up table.

在本申请的一个具体实施例中，烹饪腔内的米水量与预设关闭温度、预设温度上升速率的对应可如下表1所示。In a specific embodiment of the present application, the correspondence between the amount of rice water in the cooking cavity, the preset shutdown temperature, and the preset temperature rise rate can be shown in Table 1 below.

表1Table 1

米水量Water volume	小量Small amount	中量Moderate	大量Massive
预设关闭温度Preset shutdown temperature	55～60℃55 ～ 60 ℃	60～65℃60 ～ 65 ℃	65～70℃65 ～ 70 ℃
预设温度上升速率Preset temperature rise rate	3℃/60s～6℃/60s3 ℃ / 60s ～ 6 ℃ / 60s	2℃/60s～5℃/60s2 ℃ / 60s ～ 5 ℃ / 60s	1℃/60s～3℃/60s1 ℃ / 60s ～ 3 ℃ / 60s

如上表1，当烹饪腔内的米水量小于第一米水量即米水量等级为小量时，预设关闭温度为55℃～60℃，预设温度上升速率为3℃/60s～6℃/60s；当烹饪腔内的米水量大于等于第一米水量且小于第二米水量即米水量等级为中量时，预设关闭温度为60℃～65℃，预设温度上升速率为2℃/60s～5℃/60s；当烹饪腔内的米水量大于第二米水量即米水量等级为大量时，预设关闭温度为65℃～70℃，预设温度上升速率为1℃/60s～3℃/60s。As shown in Table 1, when the amount of rice water in the cooking cavity is less than the first rice water quantity, that is, the rice water quantity level is small, the preset shutdown temperature is 55 ° C to 60 ° C, and the preset temperature rise rate is 3 ° C / 60s to 6 ° C / 60s; when the amount of rice water in the cooking cavity is greater than or equal to the first rice water amount and less than the second rice water amount, that is, the rice water level is medium, the preset shutdown temperature is 60 ° C to 65 ° C, and the preset temperature rise rate is 2 ° C 60s ～ 5 ℃ / 60s; when the amount of rice water in the cooking cavity is greater than the second rice water quantity, that is, the rice water quantity level is large, the preset shutdown temperature is 65 ℃ ～ 70 ℃, and the preset temperature rise rate is 1 ℃ / 60s ～ 3 ℃ / 60s.

如上所述，如图4所示，本申请实施例的烹饪器具的烹饪过程可包括预处理阶段、升温沸腾阶段、高温沸腾阶段和焖饭阶段。As described above, as shown in FIG. 4, the cooking process of the cooking appliance according to the embodiment of the present application may include a pretreatment stage, a temperature-boiling stage, a high-temperature boiling stage, and a rice cooking stage.

具体地，在预处理阶段，可控制加热装置进行加热工作以使烹饪腔内的温度逐渐升高，当烹饪腔内的温度达到第一温度值时进入升温沸腾阶段。或者，在预处理阶段，记录预处理阶段的运行时间，并控制加热装置进行加热工作以使烹饪腔内的温度维持在预设吸水温度例如55℃以使米粒充分吸水，在预处理阶段的运行时间达到预设吸水时间例如10分钟时，控制加热装置进行加热工作以使烹饪腔内的温度继续升高，当烹饪腔内的温度达到第一温度值时进入升温沸腾阶段(如图4中的温度变化曲线)。并且，在预处理阶段，可控制真空装置进行抽真空，以降低烹饪腔内的压力(如图4中的压力变化曲线)，使米粒更多容易吸水，或者，也可控制真空装置不进行抽真空，即不降低烹饪腔内的压力，利用温度升高来促进米粒吸水。Specifically, in the pre-processing stage, the heating device may be controlled to perform heating work so that the temperature in the cooking cavity is gradually increased, and when the temperature in the cooking cavity reaches a first temperature value, the heating and boiling phase is entered. Alternatively, during the pre-processing phase, the running time of the pre-processing phase is recorded, and the heating device is controlled to perform the heating work so that the temperature in the cooking cavity is maintained at a preset water absorption temperature, such as 55 ° C, so that the rice grains fully absorb water. When the time reaches the preset water absorption time, for example, 10 minutes, the heating device is controlled to perform the heating operation so that the temperature in the cooking cavity continues to rise, and when the temperature in the cooking cavity reaches the first temperature value, the heating and boiling phase is entered (as shown in FIG. 4). Temperature curve). Also, in the pre-processing stage, the vacuum device can be controlled to evacuate to reduce the pressure in the cooking cavity (as shown in the pressure change curve in FIG. 4), so that the rice grains are more likely to absorb water, or the vacuum device can be controlled not to perform vacuum Vacuum, that is, does not reduce the pressure in the cooking cavity, uses the temperature increase to promote the rice grains to absorb water.

在升温沸腾阶段，通过控制加热装置可以使烹饪腔内的温度从第一温度值开始上升至第二温度值，并且控制真空装置对烹饪腔进行抽真空以使烹饪腔内形成负压真空，烹饪腔在较低温度即大米糊化但未粘结成团前时产生沸腾气泡，从而确保米粒不结块，保持松散透热。其中，烹饪腔内米水不断沸腾产生大量的蒸汽，使烹饪腔内的压力无法维持在低气压而逐渐上升。In the heating and boiling phase, the temperature in the cooking cavity can be raised from the first temperature value to the second temperature value by controlling the heating device, and the vacuum device is controlled to evacuate the cooking cavity to form a negative pressure vacuum in the cooking cavity. The cavity generates boiling air bubbles at a lower temperature, that is, before the rice is gelatinized but not bonded into a mass, thereby ensuring that the rice grains do not agglomerate and keep loose heat. Among them, the rice water in the cooking cavity is constantly boiling to generate a large amount of steam, so that the pressure in the cooking cavity cannot be maintained at a low air pressure and gradually rises.

并且，在烹饪腔内的温度大于或等于预设关闭温度或烹饪腔内的温度在预设采样时间内上升速率小于预设温度上升速率时，控制真空装置关闭，并根据控制烹饪器具的状态控制泄压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移到高温沸腾阶段。In addition, when the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature or the temperature in the cooking cavity rises within a preset sampling time and is less than a preset temperature rise rate, the vacuum device is controlled to be turned off and controlled according to the state of the control cooking appliance The pressure relief device deflate the cooking cavity, restore the cooking utensil to a normal pressure state, and migrate to a high-temperature boiling stage.

在高温沸腾阶段，由于沸腾的气孔和通道已经形成，不需要抽真空降低烹饪腔内的压力，可控制真空装置一直处于关闭状态，并且通过控制加热装置以第一功率进行加热，以使加热装置维持在预设沸腾温度，例如大气压沸点附近的温度或者高于98℃的温度，从而，烹饪腔内的米水维持高温沸腾状态，确保将米饭煮熟。并且，在高温沸腾阶段的运行时间达到预设高温沸腾时间之后，进入焖饭阶段。In the high-temperature boiling stage, since the boiling pores and channels have been formed, there is no need to evacuate to reduce the pressure in the cooking cavity. The vacuum device can be controlled to be always closed, and the heating device can be heated at the first power to control the heating device. Maintaining a preset boiling temperature, such as a temperature near the boiling point of atmospheric pressure or a temperature higher than 98 ° C, so that the rice water in the cooking cavity maintains a high-temperature boiling state to ensure that the rice is cooked. In addition, after the operating time of the high-temperature boiling stage reaches a preset high-temperature boiling time, it enters a rice cooking stage.

在焖饭阶段，同样不需要抽真空降低烹饪腔内的压力，可控制真空装置一直处于关闭状态，并且通过控制加热装置以第二功率进行加热，以使加热装置维持在预设焖饭温度，例如大于第一温度值且小于第二温度值，从而，使米饭的香味和甜味更充足。其中，第二功率小于第一功率。In the rice cooking phase, it is also unnecessary to evacuate to reduce the pressure in the cooking cavity. The vacuum device can be controlled to be always turned off, and the heating device is controlled to be heated at a second power to maintain the heating device at a preset rice cooking temperature. For example, it is larger than the first temperature value and smaller than the second temperature value, so that the aroma and sweetness of the rice are more sufficient. The second power is smaller than the first power.

另外，如图5所示，本申请一个具体实施例的控制真空装置关闭的方法包括以下步骤：In addition, as shown in FIG. 5, a method for controlling shutdown of a vacuum device according to a specific embodiment of the present application includes the following steps:

S101：进入升温沸腾阶段。S101: Enter the temperature-boiling stage.

S102：获取米水量等级，获取烹饪腔内的温度，并根据米水量等级确定预设关闭温度或预设温度上升速率。S102: Obtain a rice water volume level, obtain a temperature in the cooking cavity, and determine a preset shutdown temperature or a preset temperature rise rate according to the rice water volume level.

S103：判断烹饪腔内的温度是否大于预设关闭温度或者温度在预设采样时间内上升速率是否小于预设温度上升速率。S103: Determine whether the temperature in the cooking cavity is greater than a preset shutdown temperature or whether the temperature rise rate is less than a preset temperature rise rate within a preset sampling time.

如果是，则执行步骤S104；如果否，则返回步骤S103。If yes, go to step S104; if no, go back to step S103.

S104：控制真空装置关闭。S104: Control the vacuum device to close.

S105：继续进行烹饪。S105: Continue cooking.

在前述实施例中，根据烹饪腔内的温度或烹饪腔内的温度的变化趋势控制真空装置关闭之后，真空装置将不再开启直至烹饪结束，即真空装置在后续的高温沸腾阶段和焖饭装置也将保持关闭。In the foregoing embodiment, after the vacuum device is controlled to be turned off according to the temperature in the cooking cavity or the temperature trend in the cooking cavity, the vacuum device will not be turned on until the end of cooking, that is, the vacuum device will be in the subsequent high-temperature boiling stage and the rice cooking device. It will also remain closed.

由此，在本申请实施例中，在升温沸腾阶段，当腔内温度大于等于预设温度时，或者温度上升速率变慢时，关闭真空装置，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。Therefore, in the embodiment of the present application, when the temperature in the cavity is greater than or equal to a preset temperature or the temperature rise rate is slowed, the vacuum device is turned off to stop extracting the gas in the cooking cavity. Stop the extraction of gas in the cooking cavity at the right moment to achieve better boiling and tumbling, and at the same time prevent the loss of water vapor generated after boiling and suck into the vacuum device to prevent breeding of bacteria.

(二)压力判断(Two) stress judgment

根据本申请的一个实施例，可根据烹饪腔内的压力或烹饪腔内的压力的变化趋势控制真空装置关闭，直至烹饪器具进入所述高温沸腾阶段。According to an embodiment of the present application, the vacuum device may be controlled to be turned off according to the pressure in the cooking cavity or the pressure trend in the cooking cavity until the cooking appliance enters the high-temperature boiling stage.

具体地，根据本申请的一个实施例，根据烹饪腔内的压力控制真空装置关闭包括：当烹饪腔内的压力上升到大于或等于预设关闭压力时，控制真空装置关闭。Specifically, according to an embodiment of the present application, controlling the closing of the vacuum device according to the pressure in the cooking cavity includes: controlling the vacuum device to close when the pressure in the cooking cavity rises to be greater than or equal to a preset closing pressure.

也就是说，在升温沸腾阶段，当烹饪腔内的压力因蒸汽的产生而回升时，可，检测回升过程中烹饪腔内的压力，当烹饪腔内的压力上升到大于或等于预设关闭压力时，关闭真空装置，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。In other words, in the heating and boiling phase, when the pressure in the cooking cavity rises due to the generation of steam, it is possible to detect the pressure in the cooking cavity during the rising process, and when the pressure in the cooking cavity rises to be greater than or equal to a preset closing pressure At that time, the vacuum device is closed to stop extracting the gas in the cooking cavity, so that the extraction of the gas in the cooking cavity can be stopped at the appropriate time to achieve better boiling and tumbling, while preventing the loss of water vapor generated after boiling and inhaling the vacuum device. Prevent breeding of bacteria.

具体地，根据本申请的另一个实施例，根据所述烹饪腔内的压力的变化趋势控制所述真空装置关闭包括：Specifically, according to another embodiment of the present application, controlling the closing of the vacuum device according to a change trend of the pressure in the cooking cavity includes:

获取所述烹饪腔内的压力在预设采样时间内上升速率；Obtaining a rising rate of the pressure in the cooking cavity within a preset sampling time;

当所述压力在预设采样时间内上升速率大于预设压力上升速率时，控制所述真空装置关闭。When the pressure rise rate is greater than the preset pressure rise rate within the preset sampling time, the vacuum device is controlled to be turned off.

需要说明的是，假设每隔预设采样时间采集一次压力，那么相邻两个压力的压力差值与预设采样时间的比值，即为烹饪腔内的压力在预设采样时间内上升速率。It should be noted that, assuming that the pressure is collected every preset sampling time, the ratio of the pressure difference between two adjacent pressures and the preset sampling time is the rising rate of the pressure in the cooking cavity during the preset sampling time.

也就是说，在升温沸腾阶段，当烹饪腔内的压力在预设采样时间内上升速率大于预设压力上升速率时，关闭真空装置，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。That is to say, in the temperature-boiling phase, when the pressure in the cooking cavity rises faster than the preset pressure in the preset sampling time, the vacuum device is turned off to stop the extraction of the gas in the cooking cavity, so that it can be at an appropriate time. Stop extracting the gas in the cooking cavity to achieve better boiling and tumbling, at the same time prevent the loss of water vapor generated after boiling and suck into the vacuum device, and prevent the breeding of bacteria.

根据烹饪腔内的米水量确定预设关闭压力或预设压力上升速率。The preset closing pressure or the preset pressure rising rate is determined according to the amount of rice water in the cooking cavity.

可以理解的是，不同米水量，其停止抽真空即关闭真空装置的预设关闭压力或预设压力上升速率不同。也就是说，在升温沸腾阶段之前可确定烹饪腔内的米水量，在升温沸腾阶段，即可根据烹饪腔内的米水量确定预设关闭压力或预设压力上升速率。It can be understood that the preset closing pressure or the rate of rising of the preset pressure of the vacuum device is different depending on the amount of water in the meter. That is, the amount of rice water in the cooking cavity can be determined before the heating and boiling phase, and the preset closing pressure or the preset pressure rising rate can be determined according to the rice water in the cooking cavity during the heating and boiling phase.

其中，预设关闭压力与米水量呈正相关关系，即预设关闭压力随着米水量的增加而增加。Among them, the preset closing pressure has a positive correlation with the amount of rice water, that is, the preset closing pressure increases as the amount of rice water increases.

在本申请的一个实施例，可将米水量分为多个米水量等级，例如烹饪腔内的米水量小于第一米水量，可确定米水量等级为小量；烹饪腔内的米水量大于等于所述第一米水量且小于第二米水量，可确定米水量等级为中量；烹饪腔内的米水量大于等于所述第一米水量且小于第二米水量，可确定米水量等级为大量。并且，多个米水量等级可分别与多个预设关闭压力对应，同时多个米水量等级还分别与多个预设温度上升速率对应。由此，可先确定烹饪腔内的米水量等级，并通过查表确定米水量等级对应的预设关闭压力或预设压力上升速率。In an embodiment of the present application, the amount of rice water can be divided into multiple rice water levels, for example, the rice water amount in the cooking cavity is less than the first rice water amount, and the rice water amount level can be determined to be small; the rice water amount in the cooking cavity is greater than or equal to The first rice water quantity is less than the second rice water quantity, and the rice water quantity grade can be determined to be medium; the rice water quantity in the cooking cavity is greater than or equal to the first rice water quantity and less than the second rice water quantity, and it can be determined that the rice water quantity grade is large. . In addition, multiple rice water volume levels may correspond to multiple preset closing pressures, and multiple rice water volume levels may correspond to multiple preset temperature rising rates, respectively. Therefore, the rice water quantity level in the cooking cavity can be determined first, and a preset closing pressure or a preset pressure rising rate corresponding to the rice water quantity level can be determined by looking up a table.

在本申请的一个具体实施例中，烹饪腔内的米水量与预设关闭压力的对应可如下表2所示。In a specific embodiment of the present application, the correspondence between the amount of rice water in the cooking cavity and the preset closing pressure can be shown in Table 2 below.

表2Table 2

米水量Water volume	小量Small amount	中量Moderate	大量Massive
预设关闭压力Preset closing pressure	55～65kPa55 ～ 65kPa	60～70kPa60 ～ 70kPa	65～75kPa65 ～ 75kPa

如上表2，当烹饪腔内的米水量小于第一米水量即米水量等级为小量时，预设关闭压力为55kPa～65kPa；当烹饪腔内的米水量大于等于第一米水量且小于第二米水量即米水量等级为中量时，预设关闭压力为60kPa～70kPa；当烹饪腔内的米水量大于第二米水量即米水量等级为大量时，预设关闭压力为65kPa～75kPa。As shown in Table 2 above, when the amount of rice water in the cooking cavity is less than the first amount of rice water, that is, the level of rice water amount is small, the preset closing pressure is 55 kPa to 65 kPa; when the amount of rice water in the cooking cavity is greater than or equal to the first rice water amount and less than the first When the water volume of two meters is the medium water level, the preset closing pressure is 60 kPa to 70 kPa; when the rice water volume in the cooking cavity is greater than the second rice water level, that is, the rice water volume level is large, the preset closing pressure is 65 kPa to 75 kPa.

并且，在烹饪腔内的压力大于或等于预设关闭压力或烹饪腔内的压力在预设采样时间内上升速率小于预设压力上升速率时，控制真空装置关闭，并根据控制烹饪器具的状态控制泄压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移到高温沸腾阶段。In addition, when the pressure in the cooking cavity is greater than or equal to a preset closing pressure or the pressure in the cooking cavity rises within a preset sampling time and is less than a preset pressure rise rate, the vacuum device is controlled to be turned off and controlled according to the state of the control cooking appliance The pressure relief device deflate the cooking cavity, restore the cooking utensil to a normal pressure state, and migrate to a high-temperature boiling stage.

另外，如图6所示，本申请一个具体实施例的控制真空装置关闭的方法包括以下步骤：In addition, as shown in FIG. 6, a method for controlling shutdown of a vacuum device according to a specific embodiment of the present application includes the following steps:

S201：进入升温沸腾阶段。S201: Enter the boiling phase.

S202：获取米水量等级，获取烹饪腔内的压力，并根据米水量等级确定预设关闭压力或预设温度上升速率。S202: Obtain a rice water volume level, obtain a pressure in the cooking cavity, and determine a preset closing pressure or a preset temperature rise rate according to the rice water volume level.

S203：判断烹饪腔内的压力是否大于预设关闭压力或者压力在预设采样时间内上升速率是否小于预设压力上升速率。S203: Determine whether the pressure in the cooking cavity is greater than a preset closing pressure or whether the pressure rise rate is less than a preset pressure rise rate within a preset sampling time.

如果是，则执行步骤S204；如果否，则返回步骤S203。If yes, go to step S204; if no, go back to step S203.

S204：控制真空装置关闭。S204: Control the vacuum device to close.

S205：继续进行烹饪。S205: Continue cooking.

在前述实施例中，根据烹饪腔内的压力或烹饪腔内的压力的变化趋势控制真空装置关闭之后，真空装置将不再开启直至烹饪结束，即真空装置在后续的高温沸腾阶段和焖饭装置也将保持关闭。In the foregoing embodiment, after the vacuum device is controlled to be turned off according to the pressure in the cooking cavity or a change trend in the pressure in the cooking cavity, the vacuum device will no longer be turned on until the end of cooking, that is, the vacuum device is in the subsequent high-temperature boiling stage and the rice cooking device It will also remain closed.

由此，在本申请实施例中，在升温沸腾阶段，当腔内温度压力大于等于预设压力时，或者压力上升速率变快时，关闭真空装置，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。Therefore, in the embodiment of the present application, in the temperature-boiling stage, when the temperature and pressure in the cavity is equal to or greater than a preset pressure, or when the pressure rise rate becomes fast, the vacuum device is turned off to stop extracting the gas in the cooking cavity. Stop the extraction of gas in the cooking cavity at the appropriate time to achieve better boiling and tumbling, and at the same time prevent the loss of water vapor generated after boiling and inhalation of the vacuum device to prevent breeding of bacteria.

(三)时间判断(Three) time judgment

根据本申请的一个实施例，可根据升温沸腾阶段的运行时间控制真空装置关闭，直至烹饪器具进入所述高温沸腾阶段。According to an embodiment of the present application, the vacuum device can be controlled to be turned off according to the running time of the temperature-boiling phase until the cooking appliance enters the high-temperature boiling phase.

具体地，根据本申请的一个实施例，根据升温沸腾阶段的运行时间控制真空装置关闭包括：当升温沸腾阶段的运行时间大于或等于预设关闭时间时，控制真空装置关闭。Specifically, according to an embodiment of the present application, controlling the closing of the vacuum device according to the running time of the heating and boiling phase includes controlling the turning off of the vacuum device when the running time of the heating and boiling phase is greater than or equal to a preset closing time.

也就是说，在升温沸腾阶段，当升温沸腾阶段的运行时间大于或等于预设关闭时间时，关闭真空装置，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。That is to say, in the temperature-boiling phase, when the running time of the temperature-boiling phase is greater than or equal to the preset closing time, the vacuum device is turned off to stop extracting the gas in the cooking cavity, so that the extraction of the Gas, to achieve better boiling and tumbling, while preventing the loss of water vapor generated after boiling and sucking into the vacuum device to prevent breeding of bacteria.

根据烹饪腔内的米水量确定预设关闭时间。The preset closing time is determined according to the amount of rice water in the cooking cavity.

可以理解的是，不同米水量，其停止抽真空即关闭真空装置的预设关闭时间不同。也就是说，在升温沸腾阶段之前可确定烹饪腔内的米水量，在升温沸腾阶段，即可根据烹饪腔内的米水量确定预设关闭时间。It can be understood that, for different amounts of rice water, the preset closing time of stopping the vacuum device and closing the vacuum device is different. That is, the amount of rice water in the cooking cavity can be determined before the heating and boiling phase, and the preset closing time can be determined according to the amount of rice water in the cooking cavity during the heating and boiling phase.

其中，预设关闭时间与米水量呈正相关关系，即预设关闭时间随着米水量的增加而增加。The preset closing time has a positive correlation with the amount of rice water, that is, the preset closing time increases as the amount of rice water increases.

在本申请的一个实施例，可将米水量分为多个米水量等级，例如烹饪腔内的米水量小于第一米水量，可确定米水量等级为小量；烹饪腔内的米水量大于等于所述第一米水量且小于第二米水量，可确定米水量等级为中量；烹饪腔内的米水量大于等于所述第一米水量且小于第二米水量，可确定米水量等级为大量。并且，多个米水量等级可分别与多个预设关闭时间对应。由此，可先确定烹饪腔内的米水量等级，并通过查表确定米水量等级对应的预设关闭时间。In an embodiment of the present application, the amount of rice water can be divided into multiple rice water levels, for example, the rice water amount in the cooking cavity is less than the first rice water amount, and the rice water amount level can be determined to be small; the rice water amount in the cooking cavity is greater than or equal to The first rice water quantity is less than the second rice water quantity, and the rice water quantity grade can be determined to be medium; the rice water quantity in the cooking cavity is greater than or equal to the first rice water quantity and less than the second rice water quantity, and it can be determined that the rice water quantity grade is large. . In addition, multiple rice water volume levels may correspond to multiple preset closing times, respectively. Therefore, the rice water amount level in the cooking cavity can be determined first, and a preset closing time corresponding to the rice water amount level can be determined by looking up a table.

在本申请的一个具体实施例中，烹饪腔内的米水量与预设关闭时间的对应可如下表3所示。In a specific embodiment of the present application, the correspondence between the amount of rice water in the cooking cavity and the preset closing time can be shown in Table 3 below.

表3table 3

米水量Water volume	小量Small amount	中量Moderate	大量Massive
预设关闭时间Preset shutdown time	4～8分钟4 to 8 minutes	7～10分7 to 10 minutes	10～15分钟10 ～ 15 minutes

如上表3，当烹饪腔内的米水量小于第一米水量即米水量等级为小量时，预设关闭时间为4～8分钟；当烹饪腔内的米水量大于等于第一米水量且小于第二米水量即米水量等级为中量时，预设关闭时间为7～10分钟；当烹饪腔内的米水量大于第二米水量即米水量等级为大量时，预设关闭时间为10～15分钟。As shown in Table 3 above, when the amount of rice water in the cooking cavity is less than the first rice water amount, that is, the level of rice water amount is small, the preset shutdown time is 4 to 8 minutes; when the amount of rice water in the cooking cavity is greater than or equal to the first rice water amount and less than When the second rice water quantity is the medium water quantity level, the preset closing time is 7 to 10 minutes; when the rice water quantity in the cooking cavity is greater than the second rice water quantity, that is, the rice water quantity level is large, the preset closing time is 10 to 15 minutes.

并且，在升温沸腾阶段的运行时间大于或等于预设关闭时间时控制真空装置关闭，并根据控制烹饪器具的状态控制泄压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移到高温沸腾阶段。In addition, when the running time in the heating and boiling phase is greater than or equal to a preset closing time, the vacuum device is controlled to be turned off, and the pressure relief device is controlled to deflate the cooking cavity according to the state of the cooking appliance, so that the cooking appliance returns to a normal pressure state and migrates to High-temperature boiling stage.

另外，如图7所示，本申请一个具体实施例的控制真空装置关闭的方法包括以下步骤：In addition, as shown in FIG. 7, a method for controlling shutdown of a vacuum device according to a specific embodiment of the present application includes the following steps:

S301：进入升温沸腾阶段。S301: Enter the temperature-boiling stage.

S302：开始计时，获取米水量等级，并根据米水量等级确定预设关闭温度或预设温度上升速率。S302: Start timing, obtain a rice water quantity level, and determine a preset shutdown temperature or a preset temperature rise rate according to the rice water quantity level.

S303：判断升温沸腾阶段的运行时间是否大于或等于预设关闭时间。S303: Determine whether the running time during the heating and boiling phase is greater than or equal to a preset shutdown time.

如果是，则执行步骤S304；如果否，则返回步骤S303。If yes, go to step S304; if no, go back to step S303.

S304：控制真空装置关闭。S304: Turn off the vacuum device.

S305：继续进行烹饪。S305: Continue cooking.

在前述实施例中，根据升温沸腾阶段的运行时间控制真空装置关闭之后，真空装置将不再开启直至烹饪结束，即真空装置在后续的高温沸腾阶段和焖饭装置也将保持关闭。In the foregoing embodiment, after the vacuum device is turned off according to the operating time of the heating and boiling phase, the vacuum device will not be turned on until the end of cooking, that is, the vacuum device will remain closed in the subsequent high-temperature boiling phase and the rice cooker.

由此，在本申请实施例中，在升温沸腾阶段，根据升温沸腾阶段的运行时间控制真空装置关闭，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。Therefore, in the embodiment of the present application, in the temperature-boiling phase, the vacuum device is controlled to close according to the operating time of the temperature-boiling phase, and the extraction of the gas in the cooking cavity is stopped, so that the extraction of the gas in the cooking cavity can be stopped at an appropriate time. To achieve better boiling and tumbling, at the same time prevent the loss of water vapor generated after boiling and suction into the vacuum device, to prevent the breeding of bacteria.

(四)温度、压力和时间综合判断(IV) Comprehensive judgment of temperature, pressure and time

具体地，根据本申请的一个实施例，当根据所述烹饪腔内的温度和所述烹饪腔内的压力控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少两个控制所述真空装置关闭包括：当所述烹饪腔内的温度大于或等于预设关闭温度且所述烹饪腔内的压力处于预设压力范围时，控制所述真空装置关闭。Specifically, according to an embodiment of the present application, when the vacuum device is controlled to be turned off according to the temperature in the cooking cavity and the pressure in the cooking cavity, the At least two of the pressure in the cavity and the operating time of the heating and boiling phase, controlling the vacuum device to shut down include: when the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature and the pressure in the cooking cavity is in a pre- When a pressure range is set, the vacuum device is controlled to be turned off.

也就是说，在升温沸腾阶段，当烹饪腔内的温度大于或等于预设关闭温度且烹饪腔内的压力处于预设压力范围时，关闭真空装置，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。That is, in the temperature-boiling phase, when the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature and the pressure in the cooking cavity is within a preset pressure range, the vacuum device is turned off to stop extracting the gas in the cooking cavity. Stop the extraction of gas in the cooking cavity at the appropriate time to achieve better boiling and tumbling, and at the same time prevent the loss of water vapor generated after boiling and inhalation of the vacuum device to prevent breeding of bacteria.

并且，烹饪器具的烹饪控制方法还包括：当所述烹饪腔内的温度小于所述预设关闭温度且所述烹饪腔内的压力大于所述预设压力范围的压力上限值时，判断所述烹饪器具出现故障。In addition, the cooking control method of the cooking appliance further includes: when the temperature in the cooking cavity is lower than the preset shutdown temperature and the pressure in the cooking cavity is greater than a pressure upper limit value of the preset pressure range, The cooking appliance is malfunctioning.

也就是说，在升温沸腾阶段，如果烹饪腔内的温度大于或等于预设关闭温度，但烹饪腔内的压力未处于预设压力范围且大于所述预设压力范围的压力上限值，则判定烹饪腔内密封不良，在烹饪结束可通过提醒单元发出提醒信息以提醒用户检查或送售后。That is, during the temperature-boiling phase, if the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature, but the pressure in the cooking cavity is not within a preset pressure range and is greater than a pressure upper limit value of the preset pressure range, then It is determined that the sealing in the cooking cavity is not good. At the end of cooking, a reminder message can be sent to remind the user to check or send after sale.

根据烹饪腔内的米水量确定预设关闭温度和预设压力范围。The preset closing temperature and the preset pressure range are determined according to the amount of rice water in the cooking cavity.

可以理解的是，不同米水量，其停止抽真空即关闭真空装置的预设关闭温度不同。也就是说，在升温沸腾阶段之前可确定烹饪腔内的米水量，在升温沸腾阶段，即可根据烹饪腔内的米水量确定预设关闭温度。并且，不同米水量，预设压力范围也不同。It can be understood that the preset closing temperature of the vacuum device is different when the amount of water in the meter is stopped and the vacuum device is turned off. That is, the amount of rice water in the cooking cavity can be determined before the heating and boiling phase, and the preset shutdown temperature can be determined according to the amount of rice water in the cooking cavity during the heating and boiling phase. In addition, the preset pressure range varies with the amount of water.

其中，预设关闭温度与米水量呈正相关关系，即预设关闭温度随着米水量的增加而增加。The preset shutdown temperature has a positive correlation with the amount of rice water, that is, the preset shutdown temperature increases as the amount of rice water increases.

在本申请的一个实施例，可将米水量分为多个米水量等级，例如烹饪腔内的米水量小于第一米水量，可确定米水量等级为小量；烹饪腔内的米水量大于等于所述第一米水量且小于第二米水量，可确定米水量等级为中量；烹饪腔内的米水量大于等于所述第一米水量且小于第二米水量，可确定米水量等级为大量。并且，多个米水量等级可分别与多个预设关闭温度对应。由此，可先确定烹饪腔内的米水量等级，并通过查表确定米水量等级对应的预设关闭温度以及预设压力范围。In an embodiment of the present application, the amount of rice water can be divided into multiple rice water levels, for example, the rice water amount in the cooking cavity is less than the first rice water amount, and the rice water amount level can be determined to be small; the rice water amount in the cooking cavity is greater than or equal to The first rice water quantity is less than the second rice water quantity, and the rice water quantity grade can be determined to be medium; the rice water quantity in the cooking cavity is greater than or equal to the first rice water quantity and less than the second rice water quantity, and it can be determined that the rice water quantity grade is large. . In addition, multiple rice water volume levels may correspond to multiple preset shutdown temperatures, respectively. Therefore, the rice water quantity level in the cooking cavity can be determined first, and the preset closing temperature and the preset pressure range corresponding to the rice water quantity level can be determined through a look-up table.

具体地，根据本申请的另一个实施例，当根据所述升温沸腾阶段的运行时间和所述烹饪腔内的压力控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少两个控制所述真空装置关闭包括：当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的压力处于预设压力范围时，控制所述真空装置关闭。Specifically, according to another embodiment of the present application, when the vacuum device is controlled to be turned off according to the operating time of the heating and boiling phase and the pressure in the cooking cavity, the At least two of the pressure in the cooking cavity and the operating time of the heating and boiling phase controlling the vacuum device to shut down include: when the operating time of the heating and boiling phase is greater than or equal to a preset closing time and the When the pressure is in a preset pressure range, the vacuum device is controlled to be turned off.

也就是说，在升温沸腾阶段，当升温沸腾阶段的运行时间大于或等于预设关闭时间且烹饪腔内的压力处于预设压力范围时，关闭真空装置，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。In other words, in the temperature-boiling phase, when the operating time of the temperature-boiling phase is greater than or equal to a preset closing time and the pressure in the cooking cavity is within a preset pressure range, the vacuum device is turned off to stop extracting the gas in the cooking cavity, thereby, The gas in the cooking cavity can be stopped at the right moment to achieve better boiling and tumbling. At the same time, it can prevent the loss of water vapor generated after boiling and suck into the vacuum device to prevent the breeding of bacteria.

并且，烹饪器具的烹饪控制方法还包括：当升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的压力大于所述预设压力范围的压力上限值时，判断所述烹饪器具出现故障。In addition, the cooking control method of the cooking appliance further includes: when the running time of the heating and boiling phase is greater than or equal to a preset off time and the pressure in the cooking cavity is greater than a pressure upper limit value of the preset pressure range, determining the The cooking appliance is malfunctioning.

也就是说，在升温沸腾阶段，如果升温沸腾阶段的运行时间大于或等于预设关闭时间，但烹饪腔内的压力未处于预设压力范围且大于所述预设压力范围的压力上限值，则判定烹饪腔内密封不良，在烹饪结束可通过提醒单元发出提醒信息以提醒用户检查或送售后。That is, in the heating and boiling phase, if the operating time of the heating and boiling phase is greater than or equal to the preset closing time, but the pressure in the cooking cavity is not in the preset pressure range and is greater than the pressure upper limit value of the preset pressure range, Then it is judged that the sealing in the cooking cavity is not good. At the end of cooking, a reminder message can be sent to remind the user to check or send after sale.

需要说明的是，关闭真空装置可关闭真空泵且关闭电磁阀。It should be noted that closing the vacuum device can turn off the vacuum pump and close the solenoid valve.

根据烹饪腔内的米水量确定预设关闭时间和预设压力范围。The preset closing time and the preset pressure range are determined according to the amount of rice water in the cooking cavity.

可以理解的是，不同米水量，其停止抽真空即关闭真空装置的预设关闭时间不同。也就是说，在升温沸腾阶段之前可确定烹饪腔内的米水量，在升温沸腾阶段，即可根据烹饪腔内的米水量确定预设关闭时间。并且，不同米水量，预设压力范围也不同。It can be understood that, for different amounts of rice water, the preset closing time of stopping the vacuum device and closing the vacuum device is different. That is, the amount of rice water in the cooking cavity can be determined before the heating and boiling phase, and the preset closing time can be determined according to the amount of rice water in the cooking cavity during the heating and boiling phase. In addition, the preset pressure range varies with the amount of water.

在本申请的一个实施例，可将米水量分为多个米水量等级，例如烹饪腔内的米水量小于第一米水量，可确定米水量等级为小量；烹饪腔内的米水量大于等于所述第一米水量且小于第二米水量，可确定米水量等级为中量；烹饪腔内的米水量大于等于所述第一米水量且小于第二米水量，可确定米水量等级为大量。并且，多个米水量等级可分别与多个预设关闭时间对应。由此，可先确定烹饪腔内的米水量等级，并通过查表确定米水量等级对应的预设关闭时间以及预设压力范围。In an embodiment of the present application, the amount of rice water can be divided into multiple rice water levels, for example, the rice water amount in the cooking cavity is less than the first rice water amount, and the rice water amount level can be determined to be small; the rice water amount in the cooking cavity is greater than or equal to The first rice water quantity is less than the second rice water quantity, and the rice water quantity grade can be determined to be medium; the rice water quantity in the cooking cavity is greater than or equal to the first rice water quantity and less than the second rice water quantity, and it can be determined that the rice water quantity grade is large. . In addition, multiple rice water volume levels may correspond to multiple preset closing times, respectively. Therefore, the rice water amount level in the cooking cavity can be determined first, and a preset closing time and a preset pressure range corresponding to the rice water amount level can be determined by looking up a table.

具体地，根据本申请的又一个实施例，当根据所述升温沸腾阶段的运行时间和所述烹饪腔内的温度控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少两个控制所述真空装置关闭包括：当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的温度处于预设温度范围时，控制所述真空装置关闭。Specifically, according to another embodiment of the present application, when the vacuum device is controlled to be turned off according to the running time of the heating and boiling stage and the temperature in the cooking cavity, the temperature, At least two of the pressure in the cooking cavity and the operating time of the heating and boiling phase controlling the vacuum device to shut down include: when the operating time of the heating and boiling phase is greater than or equal to a preset closing time and the When the temperature is in a preset temperature range, the vacuum device is controlled to be turned off.

也就是说，在升温沸腾阶段，当升温沸腾阶段的运行时间大于或等于预设关闭时间且烹饪腔内的温度处于预设温度范围时，关闭真空装置，停止抽取烹饪腔内的气体，从而，能够在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。In other words, in the temperature-boiling phase, when the running time of the temperature-boiling phase is greater than or equal to a preset off time and the temperature in the cooking cavity is within a preset temperature range, the vacuum device is turned off to stop extracting gas in the cooking cavity, The gas in the cooking cavity can be stopped at the right moment to achieve better boiling and tumbling. At the same time, it can prevent the loss of water vapor generated after boiling and suck into the vacuum device to prevent the breeding of bacteria.

并且，烹饪器具的烹饪控制方法还包括：当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的温度小于所述预设温度范围的温度下限值时，判断所述烹饪器具出现故障。In addition, the cooking control method of the cooking appliance further includes: judging when an operating time of the heating and boiling phase is greater than or equal to a preset off time and a temperature in the cooking cavity is less than a temperature lower limit value of the preset temperature range. The cooking appliance is malfunctioning.

也就是说，在升温沸腾阶段，如果升温沸腾阶段的运行时间大于或等于预设关闭时间，但烹饪腔内的温度未处于预设压力范围且小于预设温度范围的温度下限值，则判断有可能温度传感器异常或功率输出，在烹饪结束可通过提醒单元发出提醒信息以提醒用户检查或送售后。In other words, in the heating and boiling phase, if the operating time of the heating and boiling phase is greater than or equal to the preset closing time, but the temperature in the cooking cavity is not in the preset pressure range and less than the lower temperature limit of the preset temperature range, it is determined It is possible that the temperature sensor is abnormal or the power output. At the end of cooking, a reminder message can be sent to remind the user to check or send after sale.

根据烹饪腔内的米水量确定预设关闭时间和预设温度范围。The preset closing time and the preset temperature range are determined according to the amount of rice water in the cooking cavity.

在本申请的一个具体实施例中，烹饪腔内的米水量与预设关闭温度、预设压力范围和预设关闭时间的对应可如下表4所示。In a specific embodiment of the present application, the correspondence between the amount of rice water in the cooking cavity, the preset closing temperature, the preset pressure range, and the preset closing time can be shown in Table 4 below.

表4Table 4

米水量Water volume	小量Small amount	中量Moderate	大量Massive
预设压力范围Preset pressure range	55～65kPa55 ～ 65kPa	60～70kPa60 ～ 70kPa	65～75kPa65 ～ 75kPa
预设关闭温度 Preset shutdown temperature	40～45度40 to 45 degrees	45～50度45 ～ 50 degrees	50～55度50 ～ 55 degrees
预设关闭时间Preset shutdown time	4～8分钟4 to 8 minutes	7～10分7 to 10 minutes	10～15分钟10 ～ 15 minutes

如上表4，当烹饪腔内的米水量小于第一米水量即米水量等级为小量时，预设关闭时间为4～8分钟，预设关闭温度为40～45度，预设压力范围为55～65kPa；当烹饪腔内的米水量大于等于第一米水量且小于第二米水量即米水量等级为中量时，预设关闭时间为7～10分钟，预设关闭温度为45～40度，预设压力范围为60～70kPa；当烹饪腔内的米水量大于第二米水量即米水量等级为大量时，预设关闭时间为10～15分钟，预设关闭温度为50～55度，预设压力范围为65～75kPa。As shown in Table 4, when the amount of rice water in the cooking cavity is less than the first rice water amount, that is, the rice water level is small, the preset shutdown time is 4 to 8 minutes, the preset shutdown temperature is 40 to 45 degrees, and the preset pressure range is 55 ～ 65kPa; when the amount of rice water in the cooking cavity is greater than or equal to the first rice water quantity and less than the second rice water quantity, that is, the rice water quantity level is medium, the preset shutdown time is 7-10 minutes, and the preset shutdown temperature is 45-40 Degree, the preset pressure range is 60 ~ 70kPa; when the amount of rice water in the cooking cavity is greater than the second rice water quantity, that is, the rice water quantity level is large, the preset shutdown time is 10-15 minutes, and the preset shutdown temperature is 50-55 degrees , The preset pressure range is 65 ~ 75kPa.

并且，根据烹饪腔内的温度、烹饪腔内的压力和升温沸腾阶段的运行时间中至少两个控制真空装置关闭，并根据控制烹饪器具的状态控制泄压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移到高温沸腾阶段。In addition, according to the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the heating and boiling phase, at least two control vacuum devices are turned off, and the pressure relief device is controlled to degas the cooking cavity according to the state of the control cooking appliance, so that the cooking appliance Return to normal pressure and migrate to high temperature boiling stage.

另外，如图8所示，本申请一个具体实施例的控制真空装置关闭的方法包括以下步骤：In addition, as shown in FIG. 8, a method for controlling shutdown of a vacuum device according to a specific embodiment of the present application includes the following steps:

S401：进入升温沸腾阶段。S401: Enter the boiling phase.

S402：获取烹饪腔内的温度和压力，获取米水量等级，并根据米水量等级确定预设关闭温度。S402: Obtain the temperature and pressure in the cooking cavity, obtain the rice water volume level, and determine the preset shutdown temperature according to the rice water volume level.

S403：判断烹饪腔内的温度是否大于或等于预设关闭温度。S403: Determine whether the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature.

如果是，则执行步骤S404；如果否，则返回步骤S403。If yes, go to step S404; if no, go back to step S403.

S404：判断烹饪腔内的压力是否处于预设压力范围。S404: Determine whether the pressure in the cooking cavity is within a preset pressure range.

如果是，则执行步骤S405；如果否，则返回步骤S407。If yes, go to step S405; if no, go back to step S407.

S405：控制真空装置关闭。S405: Control the vacuum device to close.

S406：继续进行烹饪。S406: Continue cooking.

S407：判断烹饪腔内的压力是否大于预设压力范围的压力上限值。S407: Determine whether the pressure in the cooking cavity is greater than a pressure upper limit value of a preset pressure range.

如果是，则执行步骤S408；如果否，则返回步骤S403。If yes, go to step S408; if no, go back to step S403.

S408：提示用户检测或送售后。S408: Prompt the user after detection or delivery.

如图9所示，本申请另一个具体实施例的控制真空装置关闭的方法包括以下步骤：As shown in FIG. 9, a method for controlling shutdown of a vacuum device according to another embodiment of the present application includes the following steps:

S501：进入升温沸腾阶段。S501: Enter the temperature-boiling stage.

S502：开始计时，获取烹饪腔内的压力，获取米水量等级，并根据米水量等级确定预设关闭时间。S502: Start timing, obtain the pressure in the cooking cavity, obtain the rice water volume level, and determine the preset closing time according to the rice water volume level.

S503：判断升温沸腾阶段的运行时间是否大于或等于预设关闭时间。S503: Determine whether the running time during the heating and boiling phase is greater than or equal to the preset shutdown time.

如果是，则执行步骤S504；如果否，则返回步骤S503。If yes, go to step S504; if no, go back to step S503.

S504：判断烹饪腔内的压力是否处于预设压力范围。S504: Determine whether the pressure in the cooking cavity is within a preset pressure range.

如果是，则执行步骤S505；如果否，则返回步骤S507。If yes, go to step S505; if no, go back to step S507.

S505：控制真空装置关闭。S505: Control the vacuum device to turn off.

S506：继续进行烹饪。S506: Continue cooking.

S507：判断烹饪腔内的压力是否大于预设压力范围的压力上限值。S507: Determine whether the pressure in the cooking cavity is greater than a pressure upper limit value in a preset pressure range.

如果是，则执行步骤S508；如果否，则返回步骤S503。If yes, go to step S508; if no, go back to step S503.

S508：提示用户检测或送售后。S508: Prompt the user after detection or delivery.

如图10所示，本申请又一个具体实施例的控制真空装置关闭的方法包括以下步骤：As shown in FIG. 10, a method for controlling the shutdown of a vacuum device according to another embodiment of the present application includes the following steps:

S601：进入升温沸腾阶段。S601: Enter the boiling phase.

S602：开始计时，获取烹饪腔内的温度，获取米水量等级，并根据米水量等级确定预设关闭时间。S602: Start timing, obtain the temperature in the cooking cavity, obtain the rice water volume level, and determine the preset close time according to the rice water volume level.

S603：判断升温沸腾阶段的运行时间是否大于或等于预设关闭时间。S603: Determine whether the running time during the heating and boiling phase is greater than or equal to the preset shutdown time.

如果是，则执行步骤S604；如果否，则返回步骤S603。If yes, go to step S604; if no, go back to step S603.

S604：判断烹饪腔内的温度是否处于预设温度范围。S604: Determine whether the temperature in the cooking cavity is within a preset temperature range.

如果是，则执行步骤S605；如果否，则返回步骤S607。If yes, go to step S605; if no, go back to step S607.

S605：控制真空装置关闭。S605: Control the vacuum device to turn off.

S606：继续进行烹饪。S606: Continue cooking.

S607：判断烹饪腔内的温度是否小于预设压力范围的温度下限值。S607: Determine whether the temperature in the cooking cavity is less than the lower temperature limit of the preset pressure range.

如果是，则执行步骤S608；如果否，则返回步骤S603。If yes, go to step S608; if no, go back to step S603.

S608：提示用户检测或送售后。S608: Prompt the user after detection or delivery.

下面通过四个实施例来详细说明升温沸腾阶段真空装置的具体控制方式。In the following, the specific control methods of the vacuum device in the heating and boiling phase are described in detail through four embodiments.

实施例一：Embodiment one:

根据本申请的一个实施例，当烹饪器具处于升温沸腾阶段时，控制真空装置对烹饪腔进行至少一次抽真空，以使烹饪腔在烹饪腔内的温度达到第一温度值或大于第一温度值预设阈值时产生沸腾气泡。According to an embodiment of the present application, when the cooking appliance is in a temperature-boiling stage, the control vacuum device vacuums the cooking cavity at least once, so that the temperature of the cooking cavity in the cooking cavity reaches a first temperature value or greater than the first temperature value. Boiling bubbles occur at a preset threshold.

可理解，当烹饪腔内的温度达到第一温度值例如55℃时，米粒处于即将糊化的阶段，此时，可控制真空装置对烹饪腔进行至少一次抽真空，使烹饪腔内形成负压，根据气压与沸点的对应可知，烹饪腔内的气压降低，米水沸点随之降低，由此，通过抽真空，米水可在较低温度(大米糊化但未粘结成团前)产生沸腾气泡，形成密集气泡通道，气泡扰动使米粒松散不黏结，强化对流传热，进而提升米粒的受热均匀性，最终提升米饭的品质。Understandably, when the temperature in the cooking cavity reaches a first temperature value, for example, 55 ° C., the rice grains are about to be gelatinized. At this time, the vacuum device can be controlled to vacuum the cooking cavity at least once, so that a negative pressure is formed in the cooking cavity. According to the correspondence between the air pressure and the boiling point, it can be known that the air pressure in the cooking cavity decreases, and the boiling point of the rice water decreases. Therefore, by evacuating the rice water, the rice water can be produced at a lower temperature (before the rice gelatinizes but does not stick into a mass). Boiling air bubbles, forming dense air bubble channels, the disturbance of the air bubbles makes the rice grains loose and non-sticky, and enhances the convective heat transfer, thereby improving the heating uniformity of the rice grains and ultimately improving the quality of the rice.

其中，沸腾气泡的数量与烹饪腔内的压力呈反比，沸腾气泡的产生时间与烹饪腔内的压力呈正比。即言，烹饪腔内的压力越大，气泡脱离所需的体积越大，沸腾气泡的数量越少，产生时间越长。Among them, the number of boiling bubbles is inversely proportional to the pressure in the cooking cavity, and the generation time of the boiling bubbles is proportional to the pressure in the cooking cavity. That is, the larger the pressure in the cooking cavity, the larger the volume required for the bubbles to detach, the less the number of boiling bubbles, and the longer the generation time.

进一步结合图11-14说明升温沸腾阶段通过抽真空以提升受热均匀性的工作原理。例如，如图11和图13所示，在升温沸腾阶段，如果未抽真空即烹饪腔处于常压，则米水在较高温度才会发生沸腾，即在温度为70℃时气泡核心生成，在温度为88℃时气泡脱离，在温度为98℃时稳定沸腾，由此可知，对于未抽真空的情况，米粒在沸腾气泡产生时已粘结成团即形成米团，阻碍热量对流，即在米团外部形成气泡通道，热量通过米团外部的气泡通道传递，使得热量的对流传递不充分，米饭受热不均匀(如图13所示)。又如，如图12 和图14所示，在升温沸腾阶段，通过抽真空使烹饪腔内形成负压，则米水在较低温度就会发生沸腾，即在温度为60℃时气泡核心生成，在温度为68℃时气泡脱离，在温度为80℃时稳定沸腾，由此可知，对于抽真空的情况，米粒在沸腾气泡产生时未粘结成团，气泡扰动使米粒松散不黏结，进而形成密集的气泡通道，即在松散的米粒之间形成气泡通道，热量通过米粒之间的气泡通道传递，能够强化对流传热，米饭受热均匀(如图14所示)。The working principle of increasing the heating uniformity by evacuation during the heating and boiling phase is further described with reference to FIGS. 11-14. For example, as shown in Figures 11 and 13, during the temperature-boiling phase, if the cooking cavity is at normal pressure without vacuuming, the rice water will boil at a higher temperature, that is, the core of the bubble is generated at a temperature of 70 ° C. When the temperature is 88 ° C, the bubbles are detached, and when the temperature is 98 ° C, the boiling is stable. From this, it can be known that for the case without vacuum, the rice grains have formed a mass when the boiling bubbles are generated, which hinders the convection of heat, that is, A bubble channel is formed outside the rice ball, and heat is transferred through the bubble channel outside the rice ball, so that the convective transfer of heat is insufficient, and the rice is unevenly heated (as shown in Figure 13). As another example, as shown in Figures 12 and 14, during the heating and boiling phase, a negative pressure is formed in the cooking cavity by evacuating, and the rice water will boil at a lower temperature, that is, the bubble core is generated at a temperature of 60 ° C. When the temperature is 68 ° C, the bubbles are detached, and the temperature is stable when the temperature is 80 ° C. From this, it can be known that for the case of vacuuming, the rice grains are not bound into agglomerates when the boiling bubbles are generated, and the bubble disturbance makes the rice grains loose and not stick, and then Form dense bubble channels, that is, bubble channels are formed between loose rice grains, and heat is transferred through the bubble channels between rice grains, which can enhance convective heat transfer, and the rice is evenly heated (as shown in Figure 14).

需要说明的是，本申请实施例中的“负压”是指低于大气压的压力。例如，当外部大气压为101kPa时，烹饪腔内的压力为70kPa时即认为烹饪腔内形成负压。It should be noted that the “negative pressure” in the examples of the present application refers to a pressure lower than the atmospheric pressure. For example, when the external atmospheric pressure is 101 kPa and the pressure in the cooking cavity is 70 kPa, it is considered that a negative pressure is formed in the cooking cavity.

由此，本申请实施例的烹饪控制方法，在升温沸腾阶段，即从第一温度值开始至第二温度值的范围内，控制真空装置对烹饪腔进行至少一次抽真空以使烹饪腔内形成负压真空，使沸腾温度降至米粒未开始糊化或刚开始糊化的温度附近，即“低温沸腾”，烹饪腔在较低温度即大米糊化但未粘结成团前时产生沸腾气泡，从而确保米粒不结块，保持松散透热。Therefore, in the cooking control method of the embodiment of the present application, in the temperature-boiling stage, that is, from the first temperature value to the second temperature value, controlling the vacuum device to evacuate the cooking cavity at least once to form the cooking cavity. Negative pressure vacuum reduces the boiling temperature to near the temperature at which the rice grains do not begin to gelatinize or just begin to gelatinize, that is, "low temperature boiling". The cooking cavity generates boiling bubbles at a lower temperature, that is, when the rice gelatinizes but does not stick together So as to ensure that the rice grains are not agglomerated and keep loose and permeable.

根据本申请的一个具体实施例，控制真空装置对烹饪腔进行至少一次抽真空可包括，控制真空装置对烹饪腔进行至少一次连续抽真空或间歇抽真空。换言之，在升温沸腾阶段，可以控制真空装置持续开启一定时间，或者，可以控制真空装置间歇地开启。例如，可通过真空装置抽真空N(N为大于等于1的整数)次，每次抽真空时，可控制真空装置持续进行工作，真空泵一直转动，或者，可控制真空装置以开启to时间和关闭tc时间的方式间歇地进行工作，即真空泵以转动to停止tc的方式运转。According to a specific embodiment of the present application, controlling the vacuum device to evacuate the cooking cavity at least once may include: controlling the vacuum device to evacuate the cooking cavity at least once continuously or intermittently. In other words, during the heating and boiling phase, the vacuum device can be controlled to be continuously turned on for a certain time, or the vacuum device can be controlled to be intermittently turned on. For example, the vacuum device can be used to evacuate N (N is an integer greater than or equal to 1) times. Each time the vacuum is evacuated, the vacuum device can be controlled to continue to work, and the vacuum pump is always rotating. Or, the vacuum device can be controlled to turn on and off. The tc time mode works intermittently, that is, the vacuum pump rotates to stop tc.

实施例二：Embodiment two:

根据本申请的一个实施例，当烹饪器具进入升温沸腾阶段时，控制加热装置进行加热工作，同时控制真空装置对烹饪腔进行抽真空，以使烹饪腔产生沸腾气泡。According to an embodiment of the present application, when the cooking appliance enters a heating and boiling phase, the heating device is controlled to perform heating work, and at the same time, the vacuum device is controlled to evacuate the cooking cavity to generate boiling bubbles in the cooking cavity.

本申请实施例的烹饪控制方法，在升温沸腾阶段，即从第一温度值开始至第二温度值的范围内，控制真空装置对烹饪腔进行抽真空以使烹饪腔内形成负压真空，使沸腾温度降至米粒未开始糊化或刚开始糊化的温度附近，即“低温沸腾”，利用沸腾所产生的脱离气泡对米粒形成扰动，米粒在扰动情况下相互间互不粘连，避免了结块，使米粒更均匀的受热。In the cooking control method of the embodiment of the present application, in the temperature-boiling stage, that is, from the first temperature value to the second temperature value, controlling the vacuum device to evacuate the cooking cavity to form a negative pressure vacuum in the cooking cavity, so that The boiling temperature is lowered to the temperature where the rice grains have not started to gelatinize or have just started to gelatinize, that is, "low temperature boiling". The detached air bubbles generated by boiling disturb the rice grains, and the rice grains do not stick to each other under the disturbance to avoid agglomeration. To make rice grains more uniformly heated.

具体地，在进入升温沸腾阶段时，控制加热装置进行加热工作以使提高烹饪腔内的温度，同时控制真空装置对烹饪腔进行抽真空以降低烹饪腔内的压力，即同时进行加热和抽真空。通过大量实验和理论分析得出，在加热升温的同时进行抽真空，更能促进水中饱和气体的析出，形成细小的气泡不断向烹饪腔内米水的表面涌出，使米粒受到一定的扰动，更好地避免米粒粘结。Specifically, when the heating and boiling phase is entered, the heating device is controlled to perform heating work so as to increase the temperature in the cooking cavity, and at the same time, the vacuum device is controlled to evacuate the cooking cavity to reduce the pressure in the cooking cavity, that is, to perform heating and vacuum simultaneously. . Through a large number of experiments and theoretical analysis, it is concluded that vacuuming at the same time of heating can promote the precipitation of saturated gas in the water, and form fine bubbles to continuously pour out on the surface of rice water in the cooking cavity, causing the rice grains to be disturbed to a certain degree. Better avoid rice grains sticking.

可以理解的是，“同时进行加热和抽真空”可以是指，加热装置和真空装置存在一段时间是同时启动的。例如，在进入升温沸腾阶段时可控制加热装置启动以对烹饪腔进行加热，其中，真空装置可与加热装置同时启动，即在进入升温沸腾阶段时同时控制真空装置启动以对烹饪腔进行抽真空，但真空装置与加热装置可同时关闭，也可不同时关闭，即加热装置先关闭真空装置后关闭或真空装置先关闭加热装置后关闭。It can be understood that "simultaneously heating and evacuation" may mean that the heating device and the vacuum device are activated simultaneously for a period of time. For example, when the heating and boiling phase is entered, the heating device can be controlled to start to heat the cooking cavity, wherein the vacuum device can be started at the same time as the heating device, that is, when the heating and boiling phase is entered, the vacuum device is controlled to be started to evacuate the cooking cavity at the same time. However, the vacuum device and the heating device can be turned off at the same time, or they can not be turned off at the same time, that is, the heating device is turned off first and then the vacuum device is turned off or the vacuum device is turned off first and then the heating device is turned off.

根据本申请的一个具体实施例，加热装置进行加热同时真空装置进行抽真空的时间可持续预设时间t0，其中，预设时间为0-20min，即0<t0<20min，以确保低温沸腾的效果。可以理解的是，如果低温沸腾的时间过短，则沸腾不充分，无法更好地避免米粒粘结，如果低温沸腾的时间过长，则导致烹饪时间过长，影响用户的体验。本申请实施例，通过将同时进行加热和抽真空的时间设置为0<t0<20min，可以确保低温沸腾的效果。According to a specific embodiment of the present application, the heating device performs heating and the vacuum device performs vacuum for a preset time t0, wherein the preset time is 0-20min, that is, 0 <t0 <20min, to ensure low temperature boiling. effect. It can be understood that if the low-temperature boiling time is too short, the boiling is insufficient, and the rice grains cannot be better avoided; if the low-temperature boiling time is too long, the cooking time is too long, which affects the user experience. In the embodiment of the present application, by setting the time for simultaneously heating and evacuating to 0 <t0 <20min, the effect of low temperature boiling can be ensured.

进一步地，根据本申请的一些实施例，当加热装置进行加热同时真空装置进行抽真空的时间达到预设时间时，控制加热装置间隔地进行加热工作或连续地进行加热工作，和/或控制真空装置间隔地进行抽真空或连续地进行抽真空。其中，预设时间可为0-20min。Further, according to some embodiments of the present application, when the heating device performs heating and the vacuum device performs the evacuation time to a preset time, the heating device is controlled to perform the heating operation at intervals or continuously, and / or the vacuum is controlled. The device performs vacuum extraction at intervals or continuously. The preset time can be 0-20min.

也就是说，在同时加热和抽真空时间段之后，可控制加热装置继续进行加热或者不进行加热，并且可控制真空装置继续进行抽真空或者不进行抽真空。其中，加热装置和真空装置是否继续进行工作可根据烹饪过程的实际需求确定。例如，可根据升温速度需求控制加热装置间隔地进行加热工作或连续地进行加热工作；而真空装置也可以根据烹饪腔内的压力间隔地进行抽真空或连续地进行抽真空。In other words, after the heating and vacuuming period, the heating device may be controlled to continue heating or not to be heated, and the vacuum device may be controlled to continue to be vacuumed or not to be vacuumed. Among them, whether the heating device and the vacuum device continue to work can be determined according to the actual needs of the cooking process. For example, the heating device may be controlled to perform the heating operation at intervals or continuously according to the requirement of the heating rate; and the vacuum device may also perform the vacuum at intervals or continuously to perform the vacuum according to the pressure in the cooking cavity.

具体地，根据本申请的一个实施例，控制加热装置间隔地进行加热工作或连续地进行加热工作包括：Specifically, according to an embodiment of the present application, controlling the heating device to perform heating work at intervals or continuously includes:

获取预设的升温速度；Get a preset heating rate;

根据预设的升温速度和烹饪腔内的温度控制加热装置间隔地进行加热工作或连续地进行加热工作。According to the preset heating rate and the temperature in the cooking cavity, the heating device is controlled to perform heating work at intervals or continuously.

需要说明的是，升温速度可通过试验得到，并在出厂时预先设定。It should be noted that the heating rate can be obtained through experiments and is preset in the factory.

举例来说，在同时加热和抽真空时间段之后，可实时获取烹饪腔内的温度，并确定烹饪腔内的温度在预设采样时间内的变化率，当烹饪腔内的温度在预设采样时间内的变化率大于或等于预设的升温速度，控制加热装置停止进行加热工作，当烹饪腔内的温度在预设采样时间内的变化率小于预设的升温速度，控制加热装置间隔地进行加热工作或连续地进行加热工作，从而确保烹饪腔内的温度按照预设的升温速度逐渐升高。For example, after the simultaneous heating and vacuuming periods, the temperature in the cooking cavity can be obtained in real time, and the rate of change of the temperature in the cooking cavity within a preset sampling time can be determined. The rate of change within time is greater than or equal to the preset heating rate, and the heating device is controlled to stop heating. When the rate of change of the temperature in the cooking cavity within the preset sampling time is less than the preset heating rate, the heating device is controlled to be performed at intervals. The heating operation or the continuous heating operation is performed to ensure that the temperature in the cooking cavity gradually increases according to a preset heating rate.

具体地，根据本申请的一个实施例，控制真空装置间隔地进行抽真空或连续地进行抽真空包括：Specifically, according to an embodiment of the present application, controlling the vacuum device to perform vacuum extraction at intervals or continuously includes:

在烹饪器具的烹饪过程中，检测烹饪腔内的压力；Detecting the pressure in the cooking cavity during the cooking process of the cooking appliance;

获取预设压力；Get preset pressure;

根据预设压力和烹饪腔内的压力控制真空装置间隔地进行抽真空或连续地进行抽真空。According to the preset pressure and the pressure in the cooking cavity, the vacuum device is controlled to perform evacuation at intervals or continuously.

举例来说，在同时加热和抽真空时间段之后，可实时获取烹饪腔内的压力，当烹饪腔内的压力大于预设压力，控制真空装置间隔地进行抽真空或连续地进行抽真空，当烹饪腔内的压力小于或等于预设的升温速度，控制真空装置停止抽真空，从而确保烹饪腔内的真空维持在预设压力。For example, after the heating and evacuation period, the pressure in the cooking cavity can be obtained in real time. When the pressure in the cooking cavity is greater than a preset pressure, the vacuum device is controlled to perform evacuation at intervals or continuously. The pressure in the cooking cavity is less than or equal to a preset heating rate, and the vacuum device is controlled to stop vacuuming, thereby ensuring that the vacuum in the cooking cavity is maintained at the preset pressure.

如上所述，如图15所示，本申请实施例的烹饪器具的烹饪过程可包括预处理阶段A1、升温沸腾阶段A2、高温沸腾阶段A3和焖饭阶段A4。As described above, as shown in FIG. 15, the cooking process of the cooking appliance according to the embodiment of the present application may include a pre-treatment phase A1, a temperature-boiling phase A2, a high-temperature boiling phase A3, and a rice cooking phase A4.

具体地，在预处理阶段A1，可控制加热装置进行加热工作以使烹饪腔内的温度逐渐升高(如图15中的曲线X1)，当烹饪腔内的温度达到第一温度值T1时进入升温沸腾阶段。或者，在预处理阶段A1，记录预处理阶段的运行时间，并控制加热装置进行加热工作以使烹饪腔内的温度维持在预设吸水温度例如55℃以使米粒充分吸水，在预处理阶段的运行时间达到预设吸水时间例如10分钟时，控制加热装置进行加热工作以使烹饪腔内的温度继续升高，当烹饪腔内的温度达到第一温度值时进入升温沸腾阶段。并且，在预处理阶段A1，可控制真空装置进行抽真空，以降低烹饪腔内的压力(如图15中的曲线X2)，使米粒更容易吸水，或者，也可控制真空装置不进行抽真空，即不降低烹饪腔内的压力，利用温度升高来促进米粒吸水。Specifically, in the pre-processing stage A1, the heating device may be controlled to perform heating work to gradually increase the temperature in the cooking cavity (such as the curve X1 in FIG. 15), and enter when the temperature in the cooking cavity reaches the first temperature value T1. Boiling stage. Alternatively, in the pre-processing phase A1, the running time of the pre-processing phase is recorded, and the heating device is controlled to perform the heating work so that the temperature in the cooking cavity is maintained at a preset water absorption temperature, such as 55 ° C. to allow the rice grains to fully absorb water. When the running time reaches a preset water absorption time, for example, 10 minutes, the heating device is controlled to perform heating work so that the temperature in the cooking cavity continues to rise, and when the temperature in the cooking cavity reaches the first temperature value, the heating and boiling phase is entered. In addition, in the pre-processing stage A1, the vacuum device can be controlled to evacuate to reduce the pressure in the cooking cavity (such as the curve X2 in FIG. 15), so that the rice grains can more easily absorb water, or the vacuum device can be controlled not to perform vacuum That is, without reducing the pressure in the cooking cavity, the temperature increase is used to promote the water absorption of the rice grains.

需要说明的是，在预处理阶段进行抽真空，以使烹饪腔内的压力达到预设吸水压力之后，可不再抽真空，烹饪腔内的压力将逐渐升高，或者，在预处理阶段进行抽真空，可以使烹饪腔内的压力达到预设吸水压力之后，继续抽真空以使烹饪腔内的压力维持在于预设吸水压力，其中，预设吸水压力小于标准大气压。It should be noted that after the vacuum is pre-processed so that the pressure in the cooking chamber reaches a preset suction pressure, the vacuum may no longer be evacuated, and the pressure in the cooking chamber will gradually increase. With vacuum, after the pressure in the cooking cavity reaches a preset suction pressure, the vacuum is continued to be maintained to maintain the pressure in the cooking cavity at the preset suction pressure, wherein the preset suction pressure is less than the standard atmospheric pressure.

在升温沸腾阶段A2，控制加热装置进行加热工作即加热装置处于“on”状态，同时控制真空装置进行抽真空即真空装置处于“on”状态，同时进行加热和抽真空的时间可持续预设时间t0。在预设时间t0后，可根据升温速度需求控制加热装置间隔地进行加热工作或连续地进行加热工作；而真空装置可不再开启，烹饪腔内的压力逐渐升高，或者，真空装置也可以根据烹饪腔内的压力间隔地进行抽真空或连续地进行抽真空，烹饪腔内的压力维持在预设压力。In the heating and boiling phase A2, the heating device is controlled to perform the heating operation, that is, the heating device is in the "on" state, and the vacuum device is controlled to perform the vacuum, that is, the vacuum device is in the "on" state. t0. After the preset time t0, the heating device can be controlled to perform the heating operation at intervals or continuously according to the heating speed requirement; while the vacuum device can no longer be turned on and the pressure in the cooking cavity gradually increases, or the vacuum device can also be adjusted according to The pressure in the cooking cavity is evacuated at intervals or continuously, and the pressure in the cooking cavity is maintained at a preset pressure.

在整个升温沸腾阶段A2，通过控制加热装置可以使烹饪腔内的温度从第一温度值T1 开始上升至第二温度值T2，并且控制真空装置对烹饪腔进行抽真空以使烹饪腔内形成负压真空，烹饪腔在较低温度即大米糊化但未粘结成团前时产生沸腾气泡，从而确保米粒不结块，保持松散透热。并且，在烹饪器具的状态参数满足预设条件时控制真空装置关闭并控制压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移到高温沸腾阶段A3。Throughout the heating and boiling phase A2, the temperature in the cooking cavity can be increased from the first temperature value T1 to the second temperature value T2 by controlling the heating device, and the vacuum device is controlled to evacuate the cooking cavity to make the cooking cavity negative. Pressing the vacuum, the cooking cavity generates boiling bubbles at a lower temperature, that is, when the rice is gelatinized but not adhered to a mass, thereby ensuring that the rice grains do not agglomerate and keep loose heat. In addition, when the state parameters of the cooking appliance meet a preset condition, the vacuum device is controlled to be closed and the pressure device is controlled to deflate the cooking cavity to return the cooking appliance to a normal pressure state and migrate to the high-temperature boiling stage A3.

在高温沸腾阶段A3，由于沸腾的气孔和通道已经形成，不需要抽真空降低烹饪腔内的压力，可控制真空装置一直处于关闭状态，并且通过控制加热装置以第一功率进行加热，以使加热装置维持在预设沸腾温度，例如大气压沸点附近的温度或者高于98℃的温度，从而，烹饪腔内的米水维持高温沸腾状态，确保将米饭煮熟。并且，在高温沸腾阶段A3的运行时间达到预设高温沸腾时间之后，进入焖饭阶段A4。In the high-temperature boiling stage A3, because the boiling pores and channels have been formed, no vacuum is required to reduce the pressure in the cooking cavity. The vacuum device can be controlled to be always closed, and the heating device is controlled to heat at the first power to make the heating The device maintains a preset boiling temperature, such as a temperature near the boiling point of atmospheric pressure or a temperature higher than 98 ° C, so that the rice water in the cooking cavity maintains a high-temperature boiling state, ensuring that the rice is cooked. In addition, after the running time of the high-temperature boiling stage A3 reaches the preset high-temperature boiling time, the process proceeds to the rice-cooking stage A4.

在焖饭阶段A4，同样不需要抽真空降低烹饪腔内的压力，可控制真空装置一直处于关闭状态，并且通过控制加热装置以第二功率进行加热，以使加热装置维持在预设焖饭温度，例如预设焖饭温度大于第一温度值且小于第二温度值，从而，使米饭的香味和甜味更充足。其中，第二功率小于第一功率。In the rice cooking stage A4, there is also no need to evacuate to reduce the pressure in the cooking cavity. The vacuum device can be controlled to be always turned off, and the heating device is controlled to be heated at the second power to maintain the heating device at a preset rice cooking temperature. For example, the preset rice temperature is greater than the first temperature value and less than the second temperature value, so that the aroma and sweetness of the rice are more sufficient. The second power is smaller than the first power.

结合图16，本申请的一个具体实施例的烹饪控制方法可包括，例如，开始烹饪进入预处理阶段为10分钟，并且控温在55℃以使米饭充分吸水(即步骤S701)，由于在此10分钟内温度很快到达55℃，所以到55℃后加热通断是无规律进行的。10分钟后进入升温沸腾阶段，同时开启加热和抽气，直到检测到的烹饪腔内的真空度在急剧上升或达到预设关闭压力时停止抽气并泄气使烹饪腔恢复到常压烹饪，再经过高温稳定沸腾阶段、焖饭阶段的非负压烹饪后，结束烹饪。具体步骤可如下：With reference to FIG. 16, the cooking control method of a specific embodiment of the present application may include, for example, starting cooking and entering a pre-treatment phase for 10 minutes, and controlling the temperature at 55 ° C. to make the rice sufficiently absorb water (ie, step S701). The temperature quickly reached 55 ° C within 10 minutes, so heating on and off was irregular after 55 ° C. After 10 minutes, it enters the heating and boiling phase, and turns on heating and air extraction at the same time, until the detected vacuum in the cooking cavity rises sharply or reaches the preset closing pressure, the air extraction is stopped and the gas is released to return the cooking cavity to normal pressure cooking. After non-negative pressure cooking in the high-temperature stable boiling phase and rice cooking phase, the cooking ends. The specific steps can be as follows:

S701：在预处理阶段，控制加热装置进行加热工作以使烹饪腔内的温度维持在预设吸水温度例如55℃，即进行55℃控温预热吸水，使米粒充分吸水。S701: In the pre-processing stage, the heating device is controlled to perform heating work so that the temperature in the cooking cavity is maintained at a preset water absorption temperature, for example, 55 ° C, that is, 55 ° C temperature control is performed to preheat water absorption, so that the rice grains fully absorb water.

S702：判断预处理阶段的运行时间是否达到(即大于)预设吸水时间例如10分钟。S702: Determine whether the running time in the pre-processing phase reaches (that is, is greater than) a preset water absorption time, for example, 10 minutes.

如果是，则执行步骤S703；如果否，则返回步骤S702。If yes, go to step S703; if no, go back to step S702.

S703：进入升温沸腾阶段，控制加热装置进行加热工作，同时控制真空装置对烹饪腔进行抽真空，即同时开启加热和抽真空。S703: Enter the heating and boiling phase, control the heating device to perform heating work, and control the vacuum device to evacuate the cooking cavity, that is, to turn on heating and vacuum at the same time.

S704：判断烹饪器具的状态参数是否满足预设条件例如烹饪腔内的压力是否达到(即大于)预设关闭压力(例如80kPa)。S704: Determine whether the state parameter of the cooking appliance satisfies a preset condition, for example, whether the pressure in the cooking cavity reaches (that is, is greater than) a preset closing pressure (for example, 80 kPa).

如果是，则执行步骤S705；如果否，则返回步骤S703。If yes, go to step S705; if no, go back to step S703.

S705：控制真空装置关闭以停止抽气，并控制压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移至高温沸腾阶段。S705: Control the vacuum device to shut down to stop gas extraction, and control the pressure device to deflate the cooking cavity, return the cooking utensil to the normal pressure state, and migrate to the high-temperature boiling stage.

S706：在高温沸腾阶段，控制加热装置以第一功率继续进行加热。其中，第一功率小于升温沸腾阶段加热装置的加热功率。S706: In the high-temperature boiling stage, the heating device is controlled to continue heating with the first power. The first power is smaller than the heating power of the heating device in the temperature-boiling stage.

S707：在焖饭阶段，控制加热装置以第二功率继续进行加热，其中，第二功率小于第一功率。S707: In the rice-cooking phase, the heating device is controlled to continue heating with a second power, where the second power is less than the first power.

结合图17，本申请的另一个具体实施例的烹饪控制方法可包括，例如，开始烹饪后进入无控温的预处理阶段(即步骤S801)，当检测到温度到达糊化温度60℃后进入升温沸腾阶段，同时开启加热和抽气，直到检测到的烹饪腔内的真空度在急剧上升或达到预设关闭压力时停止抽气并泄气使烹饪腔恢复到常压烹饪，再经过高温稳定沸腾阶段、焖饭阶段的非负压烹饪后，结束烹饪。具体步骤可如下：With reference to FIG. 17, the cooking control method according to another embodiment of the present application may include, for example, entering a pre-treatment stage without temperature control after starting cooking (ie, step S801), and entering when the temperature reaches 60 ° C. During the heating and boiling phase, heating and air extraction are turned on at the same time, until the detected vacuum in the cooking cavity rises sharply or reaches the preset closing pressure, the air extraction is stopped and the gas is exhausted to return the cooking cavity to normal pressure cooking, and then stabilized by high temperature boiling After non-negative pressure cooking at the stage and the rice cooking stage, the cooking is finished. The specific steps can be as follows:

S801：在预处理阶段，控制加热装置进行加热工作以使烹饪腔内的温度逐渐升高，即进行无控温预热吸水，使米粒充分吸水。S801: In the pre-processing stage, the heating device is controlled to perform heating work so that the temperature in the cooking cavity is gradually increased, that is, pre-heating water is absorbed without temperature control, so that the rice grains fully absorb water.

S802：判断烹饪腔内的温度是否达到(即大于)第一温度值例如60℃。S802: Determine whether the temperature in the cooking cavity reaches (ie, is greater than) a first temperature value, such as 60 ° C.

如果是，则执行步骤S803；如果否，则返回步骤S802。If yes, go to step S803; if no, go back to step S802.

S803：进入升温沸腾阶段，控制加热装置进行加热工作，同时控制真空装置对烹饪腔进行抽真空，即同时加热和抽真空。S803: Enter the heating and boiling phase, control the heating device to perform heating work, and control the vacuum device to evacuate the cooking cavity, that is, to heat and evacuate at the same time.

S804：判断烹饪器具的状态参数是否满足预设条件例如烹饪腔内的压力是否达到(即大于)预设关闭压力(例如80kPa)。S804: Determine whether the state parameter of the cooking appliance satisfies a preset condition, for example, whether the pressure in the cooking cavity reaches (that is, is greater than) a preset closing pressure (for example, 80 kPa).

如果是，则执行步骤S805；如果否，则返回步骤S803。If yes, go to step S805; if no, go back to step S803.

S805：控制真空装置关闭以停止抽真空，并控制压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移至高温沸腾阶段。S805: Control the vacuum device to shut down to stop vacuuming, and control the pressure device to deflate the cooking cavity, return the cooking utensil to the normal pressure state, and migrate to the high-temperature boiling stage.

S806：在高温沸腾阶段，控制加热装置以第一功率继续进行加热。其中，第一功率小于升温沸腾阶段加热装置的加热功率。S806: In the high-temperature boiling stage, the heating device is controlled to continue heating with the first power. The first power is smaller than the heating power of the heating device in the temperature-boiling stage.

S807：在焖饭阶段，控制加热装置以第二功率继续进行加热，其中，第二功率小于第一功率。S807: In the rice-cooking phase, the heating device is controlled to continue heating with a second power, where the second power is less than the first power.

实施例三：Embodiment three:

根据本申请的一个实施例，当烹饪器具进入升温沸腾阶段时，先控制真空装置对烹饪腔进行抽真空，再控制加热装置进行加热工作，以使烹饪腔产生沸腾气泡。According to an embodiment of the present application, when the cooking appliance enters a heating and boiling stage, the vacuum device is first controlled to evacuate the cooking cavity, and then the heating device is controlled to perform heating work so that the cooking cavity generates boiling bubbles.

具体地，在进入升温沸腾阶段时，先控制真空装置对烹饪腔进行抽真空以降低烹饪腔内的压力，再控制加热装置进行加热工作以使提高烹饪腔内的温度，即先进行抽真空再进行加热。通过大量实验和理论分析得出，在加热沸腾阶段，由于温度已经大于米粒的糊化温度，如果烹饪器具的底部快速进行加热会导致底部米粒由于过热而表面产生严重糊化，结块加剧，因此可先抽真空使烹饪腔内的压力快速降低，使水中气体和底部气泡核心只要吸收少量热量就能达到脱离和平衡不破的初始状态，再进行加热，这样更好确保底部米粒在未形成过度糊化前底部已形成大量的气泡脱离，米粒受气泡脱离产生的扰动影响而不粘结，最终使米饭受热均匀。Specifically, when the heating and boiling phase is entered, the vacuum device is first controlled to evacuate the cooking cavity to reduce the pressure in the cooking cavity, and then the heating device is controlled to perform the heating work to increase the temperature in the cooking cavity, that is, the vacuum is first evacuated and then Heat. Through a large number of experiments and theoretical analysis, it is found that during the heating and boiling stage, because the temperature is already higher than the gelatinization temperature of the rice grains, if the bottom of the cooking utensil is heated quickly, the surface of the bottom rice grains will be seriously gelatinized due to overheating, and the agglomeration will increase. Vacuum can be used to quickly reduce the pressure in the cooking cavity, so that the gas in the water and the bottom bubble core can absorb the small amount of heat to reach the initial state of detachment and balance. Then, the heating is performed to better ensure that the bottom rice grains do not form excessive paste. A large number of air bubbles have formed at the bottom before the rice is detached, and the rice grains are not affected by the disturbance caused by the air bubbles, and the rice is finally heated uniformly.

根据本申请的一个具体实施例，真空装置进行抽真空的时间可持续预设时间t1，其中，预设抽真空时间为0-20min，即0<t1<20min，以确保低温沸腾的效果。可以理解的是，如果低温沸腾的时间过短，则沸腾不充分，无法更好地避免米粒粘结，如果低温沸腾的时间过长，则导致烹饪时间过长，影响用户的体验。本申请实施例，通过将抽真空的时间设置为0<t1<20min，可以确保低温沸腾的效果。其中，预设抽真空时间优选为1min。According to a specific embodiment of the present application, the vacuum device can be evacuated for a preset time t1, wherein the preset vacuum time is 0-20min, that is, 0 <t1 <20min, to ensure the effect of low temperature boiling. It can be understood that if the low-temperature boiling time is too short, the boiling is insufficient, and the rice grains cannot be better avoided; if the low-temperature boiling time is too long, the cooking time is too long, which affects the user experience. In the embodiment of the present application, by setting the evacuation time to 0 <t1 <20min, the effect of low temperature boiling can be ensured. The preset evacuation time is preferably 1 min.

进一步地，根据本申请的一些实施例，先控制真空装置对烹饪腔进行抽真空再控制加热装置进行加热工作包括：当真空装置进行抽真空的时间达到预设抽真空时间时，控制加热装置进行加热工作，例如控制加热装置间隔地进行加热工作或连续地进行加热工作。其中，预设抽真空时间可为0-20min。Further, according to some embodiments of the present application, first controlling the vacuum device to evacuate the cooking cavity and then controlling the heating device to perform the heating work includes: controlling the heating device to perform when the vacuum device's vacuuming time reaches a preset vacuuming time The heating operation, for example, controls the heating device to perform the heating operation at intervals or continuously. The preset evacuation time can be 0-20min.

也就是说，对于先抽真空后加热，可先控制真空装置进行抽真空以使烹饪腔内的压力降低，抽真空预设时间后，再控制加热装置进行加热，以使烹饪腔内产生沸腾。这样更好确保底部米粒在未形成过度糊化前底部已形成大量的气泡脱离，米粒受气泡脱离产生的扰动影响而不粘结，最终使米饭受热均匀。In other words, for vacuuming and heating first, the vacuum device can be controlled to reduce the pressure in the cooking cavity. After a preset time of vacuuming, the heating device can be controlled to heat to cause boiling in the cooking cavity. In this way, it is better to ensure that a large number of air bubbles are formed at the bottom of the bottom rice grains before the excessive gelatinization is formed. The rice grains are not affected by the disturbance caused by the air bubble separation, and the rice is uniformly heated.

进一步地，根据本申请的一些实施例，在控制加热装置进行加热工作的过程中，还控制真空装置继续进行抽真空。Further, according to some embodiments of the present application, in the process of controlling the heating device to perform the heating work, the vacuum device is also controlled to continue to perform the vacuum.

也就是说，当所述烹饪器具进入所述升温沸腾阶段时，先控制真空装置进行抽真空以降低烹饪腔内的压力，之后，再控制加热装置进行加热工作，同时可控制真空装置继续进行抽真空。That is, when the cooking appliance enters the heating and boiling phase, the vacuum device is first controlled to perform vacuum to reduce the pressure in the cooking cavity, and then the heating device is controlled to perform the heating work, and at the same time, the vacuum device can be controlled to continue to perform the vacuum vacuum.

也就是说，在先抽真空后可再同时加热和抽真空。可以理解的是，“同时进行加热和抽真空”可以是指，加热装置和真空装置存在一段时间是同时启动的。例如，在控制真空装置进行抽真空的时间达到预设抽真空时间后，可控制加热装置启动以对烹饪腔进行加热，此时，真空装置可在加热过程中的任一时刻启动，例如即在加热装置启动的同时控制真空装置启动以对烹饪腔进行抽真空，或者，在加热装置启动一段时间后再控制真空装置启动。而且，真空装置与加热装置可同时关闭，也可不同时关闭，即加热装置先关闭真空装置后关闭或真空装置先关闭加热装置后关闭。That is, heating and evacuation can be performed simultaneously after evacuation. It can be understood that "simultaneously heating and vacuuming" can mean that the heating device and the vacuum device are activated simultaneously for a period of time. For example, after controlling the vacuuming time of the vacuum device to reach a preset vacuuming time, the heating device can be controlled to start to heat the cooking cavity. At this time, the vacuum device can be started at any time during the heating process, for example, at When the heating device is started, the vacuum device is controlled to start to evacuate the cooking cavity, or the vacuum device is controlled to start after the heating device is started for a period of time. Moreover, the vacuum device and the heating device can be turned off at the same time, or they can be turned off at the same time, that is, the heating device is turned off first and then the vacuum device is turned off or the vacuum device is turned off first and then the heating device is turned off.

在本申请的一些实施例中，在先抽真空后加热或先抽真空后同时加热和抽真空之后，可控制加热装置继续进行加热或者不进行加热，并且可控制真空装置继续进行抽真空或者不进行抽真空。其中，加热装置和真空装置是否继续进行工作可根据烹饪过程的实际需求确定。例如，可根据升温速度需求控制加热装置间隔地进行加热工作或连续地进行加热工作；而真空装置也可以根据烹饪腔内的压力间隔地进行抽真空或连续地进行抽真空。具体地，根据本申请的一个实施例，控制加热装置进行加热工作包括：In some embodiments of the present application, the heating device may be controlled to continue heating or not to be heated after the first vacuum is applied and then heated or the first vacuum is applied to both the heating and the vacuum, and the vacuum device may be controlled to continue to perform the vacuum or not. Evacuate. Among them, whether the heating device and the vacuum device continue to work can be determined according to the actual needs of the cooking process. For example, the heating device may be controlled to perform the heating operation at intervals or continuously according to the requirement of the heating rate; and the vacuum device may also perform the vacuum at intervals or continuously to perform the vacuum according to the pressure in the cooking cavity. Specifically, according to an embodiment of the present application, controlling the heating device to perform the heating work includes:

获取预设的升温速度；Get a preset heating rate;

举例来说，在先抽真空后加热或先抽真空后同时加热和抽真空之后，可实时获取烹饪腔内的温度，并确定烹饪腔内的温度在预设采样时间内的变化率，当烹饪腔内的温度在预设采样时间内的变化率大于或等于预设的升温速度，控制加热装置停止进行加热工作，当烹饪腔内的温度在预设采样时间内的变化率小于预设的升温速度，控制加热装置间隔地进行加热工作或连续地进行加热工作，从而确保烹饪腔内的温度按照预设的升温速度逐渐升高。For example, after evacuating and then heating or evacuating and then heating and evacuating at the same time, the temperature in the cooking cavity can be obtained in real time, and the rate of change of the temperature in the cooking cavity within a preset sampling time can be determined. The change rate of the temperature in the cavity during the preset sampling time is greater than or equal to the preset heating rate, and the heating device is controlled to stop the heating work. When the change rate of the temperature in the cooking cavity during the preset sampling time is less than the preset heating rate, Speed to control the heating device to perform heating work at intervals or continuously, so as to ensure that the temperature in the cooking cavity gradually increases according to a preset heating rate.

具体地，根据本申请的一个实施例，控制真空装置进行抽真空包括：Specifically, according to an embodiment of the present application, controlling the vacuum device to perform vacuum extraction includes:

获取预设压力；Get preset pressure;

举例来说，在先抽真空后加热或先抽真空后同时加热和抽真空之后，可实时获取烹饪腔内的压力，当烹饪腔内的压力大于预设压力，控制真空装置间隔地进行抽真空或连续地进行抽真空，当烹饪腔内的压力小于或等于预设的升温速度，控制真空装置停止抽真空，从而确保烹饪腔内的真空维持在预设压力。For example, the pressure in the cooking cavity can be obtained in real time after the vacuum is first applied and then heated or the vacuum is applied after the first heating and the vacuum are simultaneously applied. When the pressure in the cooking cavity is greater than a preset pressure, the vacuum device is controlled to perform vacuum extraction at intervals. Alternatively, the vacuum is continuously performed. When the pressure in the cooking cavity is less than or equal to a preset heating rate, the vacuum device is controlled to stop vacuuming, thereby ensuring that the vacuum in the cooking cavity is maintained at the preset pressure.

如上所述，如图18所示，本申请实施例的烹饪器具的烹饪过程可包括预处理阶段A1、升温沸腾阶段A2、高温沸腾阶段A3和焖饭阶段A4。As described above, as shown in FIG. 18, the cooking process of the cooking appliance according to the embodiment of the present application may include a pre-treatment phase A1, a temperature-boiling phase A2, a high-temperature boiling phase A3, and a rice cooking phase A4.

具体地，在预处理阶段A1，可控制加热装置进行加热工作以使烹饪腔内的温度逐渐升高(如图18中的曲线Q1)，当烹饪腔内的温度达到第一温度值T1时进入升温沸腾阶段。或者，在预处理阶段A1，记录预处理阶段的运行时间，并控制加热装置进行加热工作以使烹饪腔内的温度维持在预设吸水温度例如55℃以使米粒充分吸水，在预处理阶段的运行时间达到预设吸水时间例如10分钟时，控制加热装置进行加热工作以使烹饪腔内的温度继续升高，当烹饪腔内的温度达到第一温度值时进入升温沸腾阶段。并且，在预处理阶段A1，可控制真空装置进行抽真空，以降低烹饪腔内的压力(如图18中的曲线Q2)，使米粒更容易吸水，或者，也可控制真空装置不进行抽真空，即不降低烹饪腔内的压力，利用温度升高来促进米粒吸水。Specifically, in the pre-processing stage A1, the heating device may be controlled to perform a heating operation to gradually increase the temperature in the cooking cavity (as shown by the curve Q1 in FIG. 18), and enter when the temperature in the cooking cavity reaches the first temperature value T1. Boiling stage. Alternatively, in the pre-processing phase A1, the running time of the pre-processing phase is recorded, and the heating device is controlled to perform the heating work so that the temperature in the cooking cavity is maintained at a preset water absorption temperature, such as 55 ° C. to allow the rice grains to fully absorb water. When the running time reaches a preset water absorption time, for example, 10 minutes, the heating device is controlled to perform heating work so that the temperature in the cooking cavity continues to rise, and when the temperature in the cooking cavity reaches the first temperature value, the heating and boiling phase is entered. In addition, in the pre-processing stage A1, the vacuum device can be controlled to evacuate to reduce the pressure in the cooking cavity (as shown by curve Q2 in FIG. 18), so that the rice grains can absorb water more easily, or the vacuum device can be controlled not to perform vacuum That is, without reducing the pressure in the cooking cavity, the temperature increase is used to promote the water absorption of the rice grains.

在升温沸腾阶段A2，先控制真空装置进行抽真空即真空装置处于“on”状态且加热装置不进行加热工作即加热装置处于“off”状态，在达到预设抽真空时间后，控制加热装置进行加热工作即加热装置处于“on”状态，同时，控制真空装置进行抽真空即真空装置处于“on”状态，在先抽真空后同时进行加热和抽真空后，可根据升温速度需求控制加热装置间隔地进行加热工作或连续地进行加热工作；而真空装置可不再开启，烹饪腔内的压力逐渐升高，或者，真空装置也可以根据烹饪腔内的压力间隔地进行抽真空或连续地进行抽真空，烹饪腔内的压力维持在预设压力。In the heating and boiling phase A2, first control the vacuum device to perform vacuuming, that is, the vacuum device is in the "on" state and the heating device is not performing heating work, that is, the heating device is in the "off" state. After the preset vacuum time is reached, the heating device is controlled to perform During heating operation, the heating device is in the "on" state, and at the same time, the vacuum device is controlled to perform the vacuum. Heating operation continuously or continuously; while the vacuum device can no longer be turned on and the pressure in the cooking cavity gradually increases, or the vacuum device can also perform vacuum extraction or continuous vacuum extraction according to the pressure in the cooking cavity The pressure in the cooking cavity is maintained at a preset pressure.

在整个升温沸腾阶段A2，通过控制加热装置可以使烹饪腔内的温度从第一温度值T1开始上升至第二温度值T2，并且控制真空装置对烹饪腔进行抽真空以使烹饪腔内形成负压真空，烹饪腔在较低温度即大米糊化但未粘结成团前时产生沸腾气泡，从而确保米粒不结块，保持松散透热。并且，在烹饪器具的状态参数满足预设条件时控制真空装置关闭并控制压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移到高温沸腾阶段A3。Throughout the heating and boiling phase A2, the temperature in the cooking cavity can be increased from the first temperature value T1 to the second temperature value T2 by controlling the heating device, and the vacuum device is controlled to evacuate the cooking cavity to make the cooking cavity negative. Pressing the vacuum, the cooking cavity generates boiling bubbles at a lower temperature, that is, when the rice is gelatinized but not adhered to a mass, thereby ensuring that the rice grains do not agglomerate and keep loose heat. In addition, when the state parameters of the cooking appliance meet a preset condition, the vacuum device is controlled to be closed and the pressure device is controlled to deflate the cooking cavity to return the cooking appliance to a normal pressure state and migrate to the high-temperature boiling stage A3.

结合图19，本申请的一个具体实施例的烹饪控制方法可包括，例如，开始烹饪进入预处理阶段为10分钟，并且控温在55℃以使米饭充分吸水(即步骤S901)，由于在此10分钟内温度很快到达55℃，所以到55℃后加热通断是无规律进行的。10分钟后进入升温沸腾阶段，先对烹饪腔内抽真空1分钟后再进行加热，加热的同时持续抽真空，直到检测到的烹饪腔内的真空度在急剧上升或达到预设关闭压力时停止抽气并泄气使烹饪腔恢复到常压烹饪，再经过高温稳定沸腾阶段、焖饭阶段的非负压烹饪后，结束烹饪。具体步骤可如下：With reference to FIG. 19, the cooking control method of a specific embodiment of the present application may include, for example, starting cooking to enter a pre-processing stage for 10 minutes, and controlling the temperature at 55 ° C. to make the rice sufficiently absorb water (ie, step S901). The temperature quickly reached 55 ° C within 10 minutes, so heating on and off was irregular after 55 ° C. After 10 minutes, it enters the heating and boiling phase, and then evacuates the cooking cavity for 1 minute and then heats it, and continues to evacuate while heating, until the detected vacuum in the cooking cavity rises sharply or stops when it reaches the preset closing pressure. Extract and deflate to return the cooking cavity to normal pressure cooking, and then finish cooking after non-negative pressure cooking in the high-temperature stable boiling phase and rice cooking phase. The specific steps can be as follows:

S901：在预处理阶段，控制加热装置进行加热工作以使烹饪腔内的温度维持在预设吸水温度例如55℃，即进行55℃控温预热吸水，使米粒充分吸水。S901: In the pre-processing stage, the heating device is controlled to perform heating work so that the temperature in the cooking cavity is maintained at a preset water absorption temperature, such as 55 ° C, that is, 55 ° C temperature control is performed to preheat water absorption, so that the rice grains fully absorb water.

S902：判断预处理阶段的运行时间是否达到(即大于)预设吸水时间例如10分钟。S902: Determine whether the running time in the pre-processing phase reaches (that is, is greater than) a preset water absorption time, for example, 10 minutes.

如果是，则执行步骤S903；如果否，则返回步骤S902。If yes, go to step S903; if no, go back to step S902.

S903：进入升温沸腾阶段，先控制真空装置对烹饪腔进行抽真空，并在抽真空预设抽真空时间例如1min后再控制加热装置进行加热工作，即先抽真空后加热。S903: Enter the heating and boiling phase, first control the vacuum device to evacuate the cooking cavity, and then control the heating device to perform heating after the vacuum is set for a predetermined vacuum time, for example, 1 minute, that is, first vacuum and then heat.

S904：继续进行抽真空和加热。S904: Continue vacuuming and heating.

S905：判断烹饪器具的状态参数是否满足预设条件例如烹饪腔内的压力是否达到(即大于)预设关闭压力(例如80kPa)。S905: Determine whether the state parameter of the cooking appliance satisfies a preset condition, for example, whether the pressure in the cooking cavity reaches (that is, is greater than) a preset closing pressure (for example, 80 kPa).

如果是，则执行步骤S906；如果否，则返回步骤S903。If yes, go to step S906; if no, go back to step S903.

S906：控制真空装置关闭以停止抽气，并控制压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移至高温沸腾阶段。S906: Control the vacuum device to shut down to stop gas extraction, and control the pressure device to deflate the cooking cavity, return the cooking utensil to the normal pressure state, and migrate to the high-temperature boiling stage.

S907：在高温沸腾阶段，控制加热装置以第一功率继续进行加热。其中，第一功率小于升温沸腾阶段加热装置的加热功率。S907: In the high-temperature boiling stage, the heating device is controlled to continue heating with the first power. The first power is smaller than the heating power of the heating device in the temperature-boiling stage.

S908：在焖饭阶段，控制加热装置以第二功率继续进行加热，其中，第二功率小于第一功率。S908: In the rice-cooking phase, the heating device is controlled to continue heating with a second power, where the second power is less than the first power.

结合图20，本申请的另一个具体实施例的烹饪控制方法可包括，例如，开始烹饪后进入无控温的预处理阶段(即步骤S1001)，当检测到温度到达糊化温度60℃后进入升温沸腾阶段，先抽气1分钟后再进行加热，直到检测到的烹饪腔内的真空度在急剧上升或达到预设关闭压力时停止抽气并泄气使烹饪腔恢复到常压烹饪，再经过高温稳定沸腾阶段、焖饭阶段的非负压烹饪后，结束烹饪。具体步骤可如下：With reference to FIG. 20, a cooking control method according to another embodiment of the present application may include, for example, entering a temperature-free pre-treatment stage after starting cooking (ie step S1001), and entering when the detected temperature reaches a gelatinization temperature of 60 ° C. During the heating and boiling phase, first extract air for 1 minute and then heat it until the detected vacuum in the cooking cavity rises sharply or reaches the preset closing pressure. Stop the extraction and deflate to restore the cooking cavity to normal pressure cooking. After non-negative pressure cooking in the high-temperature stable boiling stage and rice cooking stage, the cooking is finished. The specific steps can be as follows:

S1001：在预处理阶段，控制加热装置进行加热工作以使烹饪腔内的温度逐渐升高，即进行无控温预热吸水，使米粒充分吸水。S1001: In the pre-processing stage, the heating device is controlled to perform heating work so that the temperature in the cooking cavity is gradually increased, that is, pre-heating water is absorbed without temperature control, so that the rice grains fully absorb water.

S1002：判断烹饪腔内的温度是否达到(即大于)第一温度值例如60℃。S1002: Determine whether the temperature in the cooking cavity reaches (ie, is greater than) a first temperature value, such as 60 ° C.

如果是，则执行步骤S1003；如果否，则返回步骤S1002。If yes, go to step S1003; if no, go back to step S1002.

S1003：进入升温沸腾阶段，先控制真空装置对烹饪腔进行抽真空，并在抽真空预设抽真空时间例如1min后再控制加热装置进行加热工作，即先抽真空后加热。S1003: Enter the heating and boiling phase, first control the vacuum device to evacuate the cooking cavity, and then control the heating device to perform heating after the vacuum is set for a predetermined vacuum time, such as 1 minute, that is, first vacuum and then heat.

S1004：继续进行抽真空和加热。S1004: Continue vacuuming and heating.

S1005：判断烹饪器具的状态参数是否满足预设条件例如烹饪腔内的压力是否达到(即大于)预设关闭压力(例如80kPa)。S1005: Determine whether the state parameter of the cooking appliance satisfies a preset condition, for example, whether the pressure in the cooking cavity reaches (that is, is greater than) a preset closing pressure (for example, 80 kPa).

如果是，则执行步骤S1006；如果否，则返回步骤S1003。If yes, go to step S1006; if no, go back to step S1003.

S1006：控制真空装置关闭以停止抽真空，并控制压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移至高温沸腾阶段。S1006: Control the vacuum device to shut down to stop vacuuming, and control the pressure device to deflate the cooking cavity, return the cooking utensil to the normal pressure state, and migrate to the high-temperature boiling stage.

S1007：在高温沸腾阶段，控制加热装置以第一功率继续进行加热。其中，第一功率小于升温沸腾阶段加热装置的加热功率。S1007: In the high-temperature boiling stage, the heating device is controlled to continue heating with the first power. The first power is smaller than the heating power of the heating device in the temperature-boiling stage.

S1008：在焖饭阶段，控制加热装置以第二功率继续进行加热，其中，第二功率小于第一功率。S1008: In the rice-cooking phase, the heating device is controlled to continue heating at a second power, where the second power is less than the first power.

实施例四：Embodiment 4:

根据本申请的一个实施例，当烹饪器具进入升温沸腾阶段时，先控制加热装置进行加热工作，再控制真空装置对烹饪腔进行抽真空，以使烹饪腔产生沸腾气泡。According to an embodiment of the present application, when the cooking appliance enters a temperature-boiling stage, the heating device is first controlled to perform heating work, and then the vacuum device is controlled to evacuate the cooking cavity to generate boiling bubbles in the cooking cavity.

具体地，在进入升温沸腾阶段时，先控制加热装置进行加热工作以使提高烹饪腔内的温度，再控制真空装置对烹饪腔进行抽真空以降低烹饪腔内的压力，即先进行加热再进行抽真空。通过大量实验和理论分析得出，由于刚进入升温沸腾阶段，抽真空使烹饪腔内的气体降低的幅度有限的情况下(如烹饪腔内的压力将至70kPa)，沸点仍较高，过早抽气可能会使得烹饪腔内的饱和气体和底部气泡核心过早脱离到液体表面，不利于沸腾初期的气泡利用，所以先进行加热使底部形成一定热度再进行抽真空，沸腾效果更好。根据本申请的一个具体实施例，加热装置进行加热工作的时间可持续预设加热时间t2，其中，预设加热时间为0-20min，即0<t2<20min，后续再控制真空装置进行抽真空，以确保低温沸腾的效果。其中，预设加热时间优选为2min。Specifically, when the heating and boiling stage is entered, the heating device is first controlled to perform heating work so as to increase the temperature in the cooking cavity, and then the vacuum device is controlled to evacuate the cooking cavity to reduce the pressure in the cooking cavity, that is, the heating is performed first. Vacuum. Through a large number of experiments and theoretical analysis, it has been concluded that under the circumstances that the temperature in the cooking cavity is reduced by evacuating since the temperature has just entered the boiling stage (such as the pressure in the cooking cavity will reach 70kPa), the boiling point is still high and premature. Extraction may cause the saturated gas and the bottom bubble core in the cooking cavity to detach from the liquid surface prematurely, which is not conducive to the use of bubbles in the initial stage of boiling. Therefore, first heating to make the bottom a certain degree of heat and then vacuuming, the boiling effect is better. According to a specific embodiment of the present application, the heating device can perform the heating operation for a preset heating time t2, wherein the preset heating time is 0-20min, that is, 0 <t2 <20min, and the vacuum device is subsequently controlled to perform vacuuming. To ensure the effect of low temperature boiling. The preset heating time is preferably 2 min.

进一步地，根据本申请的一些实施例，先控制加热装置进行加热工作再控制真空装置对烹饪腔进行抽真空包括：当加热装置进行加热工作的时间达到预设加热时间时，控制真空装置进行抽真空，例如控制真空装置间隔地进行抽真空或连续地进行抽真空。其中，预设加热时间可为0-20min。Further, according to some embodiments of the present application, controlling the heating device to perform heating work first and then controlling the vacuum device to evacuate the cooking cavity includes: controlling the vacuum device to perform evacuation when the heating device performs heating work for a preset heating time. Vacuum, for example, the vacuum device is controlled to perform evacuation at intervals or continuously. The preset heating time can be 0-20min.

也就是说，对于先加热后抽真空，可先控制加热装置进行加热，以使烹饪腔内的温度升高，加热预设加热时间后，控制真空装置进行抽真空以使烹饪腔内的压力降低，烹饪腔内产生沸腾。这样更好确保底部米粒在未形成过度糊化前底部已形成大量的气泡脱离，米粒受气泡脱离产生的扰动影响而不粘结，最终使米饭受热均匀。That is, for heating first and then evacuating, you can control the heating device to heat first to increase the temperature in the cooking cavity. After heating for a preset heating time, control the vacuum device to vacuum to reduce the pressure in the cooking cavity. , Boiling occurs in the cooking cavity. In this way, it is better to ensure that a large number of air bubbles are formed at the bottom of the bottom rice grains before the excessive gelatinization is formed. The rice grains are not affected by the disturbance caused by the air bubble separation, and the rice is uniformly heated.

进一步地，根据本申请的一些实施例，在控制真空装置进行抽真空的过程中，还控制加热装置继续进行加热工作。Further, according to some embodiments of the present application, during the process of controlling the vacuum device to perform the vacuum, the heating device is also controlled to continue the heating work.

也就是说，当所述烹饪器具进入所述升温沸腾阶段时，先控制加热装置进行加热工作以提高烹饪腔内的温度，之后，再控制真空装置继续进行抽真空，同时可控制加热装置进行加热工作。That is, when the cooking appliance enters the heating and boiling phase, the heating device is first controlled to perform heating work to increase the temperature in the cooking cavity, and then the vacuum device is controlled to continue to evacuate, and the heating device can be controlled to be heated at the same time jobs.

也就是说，在先加热后可再同时加热和抽真空。可以理解的是，“同时进行加热和抽真空”可以是指，加热装置和真空装置存在一段时间是同时启动的。例如，在控制加热装置进行加热的时间达到预设加热时间后，可控制真空装置启动以对烹饪腔进行抽真空，此时，加热装置可在抽真空过程中的任一时刻启动，例如即在真空装置启动的同时控制加热装置启动以对烹饪腔进行加热工作，或者，在真空装置启动一段时间后再控制加热装置启动。而且，真空装置与加热装置可同时关闭，也可不同时关闭，即加热装置先关闭真空装置后关闭或真空装置先关闭加热装置后关闭。That is, heating and vacuum can be performed simultaneously after heating first. It can be understood that "simultaneously heating and vacuuming" can mean that the heating device and the vacuum device are activated simultaneously for a period of time. For example, after controlling the heating time of the heating device to reach a preset heating time, the vacuum device may be controlled to start to evacuate the cooking cavity. At this time, the heating device may be started at any time during the vacuuming process, for example, at When the vacuum device is started, the heating device is controlled to start to heat the cooking cavity, or the heating device is controlled to start after the vacuum device is started for a period of time. Moreover, the vacuum device and the heating device can be turned off at the same time, or they can be turned off at the same time, that is, the heating device is turned off first and then the vacuum device is turned off or the vacuum device is turned off first and then the heating device is turned off.

在本申请的一些实施例中，在先加热后抽真空或先加热后同时加热和抽真空之后，可控制加热装置继续进行加热或者不进行加热，并且可控制真空装置继续进行抽真空或者不进行抽真空。其中，加热装置和真空装置是否继续进行工作可根据烹饪过程的实际需求确定。例如，可根据升温速度需求控制加热装置间隔地进行加热工作或连续地进行加热工作；而真空装置也可以根据烹饪腔内的压力间隔地进行抽真空或连续地进行抽真空。In some embodiments of the present application, the heating device may be controlled to continue heating or not to be heated after the first heating is followed by the vacuum or the first heating is followed by the simultaneous heating and the vacuum, and the vacuum device may be controlled to continue to perform the vacuum or not. Vacuum. Among them, whether the heating device and the vacuum device continue to work can be determined according to the actual needs of the cooking process. For example, the heating device can be controlled to perform the heating operation at intervals or continuously according to the demand of the heating rate; and the vacuum device can also perform the vacuum at intervals or continuously to perform the vacuum according to the pressure in the cooking cavity.

具体地，根据本申请的一个实施例，控制加热装置进行加热工作包括：Specifically, according to an embodiment of the present application, controlling the heating device to perform the heating work includes:

获取预设的升温速度；Get a preset heating rate;

举例来说，在先加热后抽真空或先加热后同时加热和抽真空之后，可实时获取烹饪腔内的温度，并确定烹饪腔内的温度在预设采样时间内的变化率，当烹饪腔内的温度在预设采样时间内的变化率大于或等于预设的升温速度，控制加热装置停止进行加热工作，当烹饪腔内的温度在预设采样时间内的变化率小于预设的升温速度，控制加热装置间隔地进行加热工作或连续地进行加热工作，从而确保烹饪腔内的温度按照预设的升温速度逐渐升高。For example, the temperature in the cooking cavity can be obtained in real time after heating and then vacuuming or heating and vacuuming at the same time, and determine the rate of change of the temperature in the cooking cavity within a preset sampling time. The change rate of the temperature in the preset sampling time is greater than or equal to the preset heating rate, and the heating device is controlled to stop the heating work. When the change rate of the temperature in the cooking cavity during the preset sampling time is less than the preset heating rate , Control the heating device to perform heating work at intervals or continuously, thereby ensuring that the temperature in the cooking cavity gradually increases according to a preset heating rate.

获取预设压力；Get preset pressure;

举例来说，在先加热后抽真空或先加热后同时加热和抽真空之后，可实时获取烹饪腔内的压力，当烹饪腔内的压力大于预设压力，控制真空装置间隔地进行抽真空或连续地进行抽真空，当烹饪腔内的压力小于或等于预设的升温速度，控制真空装置停止抽真空，从而确保烹饪腔内的真空维持在预设压力。For example, the pressure in the cooking cavity can be obtained in real time after heating and then evacuating or heating and vacuuming at the same time. When the pressure in the cooking cavity is greater than a preset pressure, the vacuum device is controlled to perform vacuuming at intervals or The vacuum is continuously performed. When the pressure in the cooking cavity is less than or equal to a preset heating rate, the vacuum device is controlled to stop vacuuming, thereby ensuring that the vacuum in the cooking cavity is maintained at the preset pressure.

如上所述，如图21所示，本申请实施例的烹饪器具的烹饪过程可包括预处理阶段A1、升温沸腾阶段A2、高温沸腾阶段A3和焖饭阶段A4。As described above, as shown in FIG. 21, the cooking process of the cooking appliance according to the embodiment of the present application may include a pre-treatment stage A1, a temperature-boiling stage A2, a high-temperature boiling stage A3, and a rice cooking stage A4.

具体地，在预处理阶段A1，可控制加热装置进行加热工作以使烹饪腔内的温度逐渐升高(如图21中的曲线Q1)，当烹饪腔内的温度达到第一温度值T1时进入升温沸腾阶段。或者，在预处理阶段A1，记录预处理阶段的运行时间，并控制加热装置进行加热工作以使烹饪腔内的温度维持在预设吸水温度例如55℃以使米粒充分吸水，在预处理阶段的运行时间达到预设吸水时间例如10分钟时，控制加热装置进行加热工作以使烹饪腔内的温度继续升高，当烹饪腔内的温度达到第一温度值时进入升温沸腾阶段。并且，在预处理阶段A1，可控制真空装置进行抽真空，以降低烹饪腔内的压力(如图21中的曲线Q2)，使米粒更多容易吸水，或者，也可控制真空装置不进行抽真空，即不降低烹饪腔内的压力，利用温度升高来促进米粒吸水。Specifically, in the pre-processing stage A1, the heating device can be controlled to perform heating work to gradually increase the temperature in the cooking cavity (as shown by the curve Q1 in FIG. 21), and enter when the temperature in the cooking cavity reaches the first temperature value T1. Boiling stage. Alternatively, in the pre-processing phase A1, the running time of the pre-processing phase is recorded, and the heating device is controlled to perform the heating work so that the temperature in the cooking cavity is maintained at a preset water absorption temperature, such as 55 ° C. to allow the rice grains to fully absorb water. When the running time reaches a preset water absorption time, for example, 10 minutes, the heating device is controlled to perform heating work so that the temperature in the cooking cavity continues to rise, and when the temperature in the cooking cavity reaches the first temperature value, the heating and boiling phase is entered. In addition, in the pre-processing stage A1, the vacuum device can be controlled to evacuate to reduce the pressure in the cooking cavity (as shown by the curve Q2 in FIG. 21), so that the rice grains are more likely to absorb water, or the vacuum device can be controlled not to be evacuated. Vacuum, that is, does not reduce the pressure in the cooking cavity, uses the temperature increase to promote the rice grains to absorb water.

在升温沸腾阶段A2，先控制加热装置进行加热工作即加热装置处于“on”状态且真空装置不进行抽真空即真空装置处于“off”状态，在达到预设加热时间后，控制加热装置进行加热工作即加热装置处于“on”状态，同时，控制真空装置进行抽真空即真空装置处于“on”状态，在先加热后同时进行加热和抽真空后，可根据升温速度需求控制加热装置间隔地进行加热工作或连续地进行加热工作；而真空装置可不再开启，烹饪腔内的压力逐渐升高，或者，真空装置也可以根据烹饪腔内的压力间隔地进行抽真空或连续地进行抽真空，烹饪腔内的压力维持在预设压力。In the heating and boiling phase A2, first control the heating device to perform the heating work, that is, the heating device is in the "on" state and the vacuum device is not in the vacuum state, that is, the vacuum device is in the "off" state. After the preset heating time is reached, the heating device is controlled to perform heating The heating device is in the "on" state when working, and the vacuum device is controlled to perform vacuuming, that is, the vacuum device is in the "on" state. After heating and vacuuming at the same time, the heating device can be controlled at intervals according to the heating rate. Heating work or continuous heating work; while the vacuum device can no longer be turned on and the pressure in the cooking cavity gradually increases, or the vacuum device can also be used to evacuate at intervals according to the pressure in the cooking cavity or continuously perform vacuuming and cooking The pressure in the cavity is maintained at a preset pressure.

结合图22，本申请的一个具体实施例的烹饪控制方法可包括，例如，开始烹饪进入预处理阶段为10分钟，并且控温在55℃以使米饭充分吸水(即步骤S1101)，由于在此10分钟内温度很快到达55℃，所以到55℃后加热通断是无规律进行的。10分钟后进入升温沸腾阶段，先进行加热2分钟再抽气降低烹饪腔内气压，直到检测到的烹饪腔内的真空度在急剧上升或达到预设关闭压力时停止抽气并泄气使烹饪腔恢复到常压烹饪，再经过高温稳定沸腾阶段、焖饭阶段的非负压烹饪后，结束烹饪。具体步骤可如下：With reference to FIG. 22, a cooking control method of a specific embodiment of the present application may include, for example, starting cooking into a pre-treatment phase for 10 minutes, and controlling the temperature at 55 ° C. to make the rice sufficiently absorb water (ie, step S1101). The temperature quickly reached 55 ° C within 10 minutes, so heating on and off was irregular after 55 ° C. After 10 minutes, it enters the heating and boiling phase. First heat for 2 minutes and then pump down to reduce the air pressure in the cooking cavity until the detected vacuum in the cooking cavity rises sharply or reaches the preset closing pressure. Return to normal pressure cooking, and then finish cooking after non-negative pressure cooking in the high-temperature stable boiling phase and rice cooking phase. The specific steps can be as follows:

S1101：在预处理阶段，控制加热装置进行加热工作以使烹饪腔内的温度维持在预设吸水温度例如55℃，即进行55℃控温预热吸水，使米粒充分吸水。S1101: In the pre-processing stage, the heating device is controlled to perform heating work so that the temperature in the cooking cavity is maintained at a preset water absorption temperature, for example, 55 ° C, that is, 55 ° C temperature control is performed to preheat water absorption, so that the rice grains fully absorb water.

S1102：判断预处理阶段的运行时间是否达到(即大于)预设吸水时间例如10分钟。S1102: Determine whether the running time of the pre-processing phase reaches (that is, is greater than) a preset water absorption time, for example, 10 minutes.

如果是，则执行步骤S1103；如果否，则返回步骤S1102。If yes, go to step S1103; if no, go back to step S1102.

S1103：进入升温沸腾阶段，先控制加热装置进行加热工作，并在加热预设加热时间例如2min后再控制真空装置对烹饪腔进行抽真空，即先加热后抽真空。S1103: Enter the heating and boiling phase, first control the heating device to perform the heating work, and then control the vacuum device to evacuate the cooking cavity after heating for a preset heating time, for example, 2 minutes, that is, first heat and then evacuate.

S1104：继续进行抽真空和加热。S1104: Continue vacuuming and heating.

S1105：判断烹饪器具的状态参数是否满足预设条件例如烹饪腔内的压力是否达到(即大于)预设关闭压力(例如80kPa)。S1105: Determine whether the state parameter of the cooking appliance satisfies a preset condition, such as whether the pressure in the cooking cavity reaches (that is, is greater than) a preset closing pressure (for example, 80 kPa).

如果是，则执行步骤S1106；如果否，则返回步骤S1103。If yes, go to step S1106; if no, go back to step S1103.

S1106：控制真空装置关闭以停止抽气，并控制压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移至高温沸腾阶段。S1106: Control the vacuum device to shut down to stop gas extraction, and control the pressure device to deflate the cooking cavity, return the cooking utensil to the normal pressure state, and migrate to the high-temperature boiling stage.

S1107：在高温沸腾阶段，控制加热装置以第一功率继续进行加热。其中，第一功率小于升温沸腾阶段加热装置的加热功率。S1107: In the high-temperature boiling stage, the heating device is controlled to continue heating with the first power. The first power is smaller than the heating power of the heating device in the temperature-boiling stage.

S1108：在焖饭阶段，控制加热装置以第二功率继续进行加热，其中，第二功率小于第一功率。S1108: In the rice-cooking phase, the heating device is controlled to continue heating at a second power, where the second power is less than the first power.

结合图23，本申请的另一个具体实施例的烹饪控制方法可包括，例如，开始烹饪后进入无控温的预处理阶段(即步骤S1201)，当检测到温度到达糊化温度60℃后进入升温沸腾阶段，先进行加热2分钟再抽气降低烹饪腔内气压，直到检测到的烹饪腔内的真空度在急剧上升或达到预设关闭压力时停止抽气并泄气使烹饪腔恢复到常压烹饪，再经过高温稳定沸腾阶段、焖饭阶段的非负压烹饪后，结束烹饪。具体步骤可如下：With reference to FIG. 23, the cooking control method according to another embodiment of the present application may include, for example, entering a temperature-free pre-treatment stage after starting cooking (ie, step S1201), and entering when the temperature reaches the gelatinization temperature of 60 ° C. During the heating and boiling phase, first heat for 2 minutes and then pump down to reduce the air pressure in the cooking cavity, until the detected vacuum in the cooking cavity rises sharply or reaches the preset closing pressure, stop pumping and deflate to return the cooking cavity to normal pressure. After cooking, non-negative pressure cooking after the high-temperature stable boiling phase and the rice-cooking phase is completed, and the cooking is finished. The specific steps can be as follows:

S1201：在预处理阶段，控制加热装置进行加热工作以使烹饪腔内的温度逐渐升高，即进行无控温预热吸水，使米粒充分吸水。S1201: In the pre-processing stage, the heating device is controlled to perform heating work to gradually increase the temperature in the cooking cavity, that is, pre-heating water is absorbed without temperature control, so that the rice grains fully absorb water.

S1202：判断烹饪腔内的温度是否达到(即大于)第一温度值。S1202: Determine whether the temperature in the cooking cavity reaches (that is, is greater than) the first temperature value.

如果是，则执行步骤S1203；如果否，则返回步骤S1202。If yes, go to step S1203; if no, go back to step S1202.

S1203：进入升温沸腾阶段，先控制加热装置进行加热工作，并在加热预设加热时间例如2min后再控制真空装置对烹饪腔进行抽真空，即先加热后抽真空。S1203: Enter the heating and boiling phase, first control the heating device to perform the heating work, and then control the vacuum device to evacuate the cooking cavity after heating for a preset heating time, such as 2 minutes, that is, first heat and then evacuate.

S1204：继续进行抽真空和加热。S1204: Continue vacuuming and heating.

S1205：判断烹饪器具的状态参数是否满足预设条件例如烹饪腔内的压力是否达到(即大于)预设关闭压力(例如80kPa)。S1205: Determine whether the state parameter of the cooking appliance satisfies a preset condition, such as whether the pressure in the cooking cavity reaches (that is, is greater than) a preset closing pressure (for example, 80 kPa).

如果是，则执行步骤S1206；如果否，则返回步骤S1203。If yes, go to step S1206; if no, go back to step S1203.

S1206：控制真空装置关闭以停止抽真空，并控制压装置对烹饪腔进行泄气，使烹饪器具恢复到常压状态，迁移至高温沸腾阶段。S1206: Control the vacuum device to shut down to stop vacuuming, and control the pressure device to deflate the cooking cavity, return the cooking utensil to the normal pressure state, and migrate to the high-temperature boiling stage.

S1207：在高温沸腾阶段，控制加热装置以第一功率继续进行加热。其中，第一功率小于升温沸腾阶段加热装置的加热功率。S1207: In the high-temperature boiling phase, the heating device is controlled to continue heating with the first power. The first power is smaller than the heating power of the heating device in the temperature-boiling stage.

S1208：在焖饭阶段，控制加热装置以第二功率继续进行加热，其中，第二功率小于第一功率。S1208: In the rice cooking stage, the heating device is controlled to continue heating with a second power, where the second power is less than the first power.

可以理解的是，在升温沸腾阶段，如果过早关闭真空装置，打开泄压装置使得烹饪腔内的压力与外部大气压一致，米水不能够很好沸腾。如果太迟关闭真空装置，沸腾后产生的水蒸气就会吸入真空装置例如真空泵内后排出，烹饪腔腔内的湿度下降，同时部分物质残留在真空泵内，易滋生细菌。基于此，需要在恰当的时刻停止抽取烹饪腔内的气体，实现更好的沸腾翻滚，同时防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。It can be understood that if the vacuum device is closed prematurely and the pressure relief device is opened during the temperature-boiling stage, the pressure in the cooking cavity is consistent with the external atmospheric pressure, and the rice water cannot boil well. If the vacuum device is turned off too late, the water vapor generated after boiling will be sucked into the vacuum device, such as a vacuum pump, and discharged. The humidity in the cooking cavity will drop, and some substances will remain in the vacuum pump, which will easily breed bacteria. Based on this, it is necessary to stop the extraction of the gas in the cooking cavity at the appropriate time to achieve better boiling and tumbling, and at the same time to prevent the loss of water vapor generated after boiling and inhalation of the vacuum device to prevent breeding of bacteria.

需要说明的是，在升温沸腾阶段，通过控制真空装置对烹饪腔进行抽真空，使得烹饪腔产生低温沸腾之后，随着烹饪腔内的米水不断沸腾，烹饪腔内产生大量的蒸汽，使烹饪腔内的压力无法维持在低气压值例如预设压力，烹饪腔内的压力将会一直上升，当烹饪腔内的压力上升速度较快时停止抽真空，直到烹饪完成。It should be noted that during the temperature-boiling stage, the cooking cavity is evacuated by controlling the vacuum device so that the cooking cavity generates low-temperature boiling. As the rice water in the cooking cavity continues to boil, a large amount of steam is generated in the cooking cavity to make cooking The pressure in the cavity cannot be maintained at a low air pressure value, such as a preset pressure. The pressure in the cooking cavity will always rise. When the pressure in the cooking cavity rises quickly, the vacuum will be stopped until the cooking is completed.

下面通过四个实施例来详细说明控制真空装置关闭的具体控制方式。The following describes in detail four specific control methods for controlling the closing of the vacuum device through four embodiments.

实施例一：Embodiment one:

根据本申请的一个实施例，根据烹饪腔内的温度或烹饪腔内的温度的变化趋势控制真空装置关闭。According to an embodiment of the present application, the vacuum device is controlled to be turned off according to a temperature in the cooking cavity or a temperature trend in the cooking cavity.

具体地，在本申请的一个实施例中，根据烹饪腔内的温度控制真空装置关闭包括：当烹饪腔内的温度大于或等于预设关闭温度时，控制真空装置关闭。Specifically, in an embodiment of the present application, controlling the closing of the vacuum device according to the temperature in the cooking cavity includes: controlling the vacuum device to be closed when the temperature in the cooking cavity is greater than or equal to a preset closing temperature.

具体地，在本申请的另一个实施例中，根据所述烹饪腔内的温度的变化趋势控制所述真空装置关闭包括：Specifically, in another embodiment of the present application, controlling the turning off of the vacuum device according to a temperature change trend in the cooking cavity includes:

实施例二：Embodiment two:

根据本申请的一个实施例，根据升温沸腾阶段的运行时间控制真空装置关闭，直至烹饪器具进入所述高温沸腾阶段。According to an embodiment of the present application, the vacuum device is controlled to be turned off according to the running time of the temperature-boiling phase until the cooking appliance enters the high-temperature boiling phase.

实施例三：Embodiment three:

根据本申请的一个实施例，根据烹饪腔内的压力或烹饪腔内的压力的变化趋势控制真空装置关闭，直至烹饪器具进入所述高温沸腾阶段。According to an embodiment of the present application, the vacuum device is controlled to be turned off according to the pressure in the cooking cavity or the pressure trend in the cooking cavity until the cooking appliance enters the high-temperature boiling stage.

实施例四：Embodiment 4:

根据本申请的一个实施例，根据烹饪腔内的温度、烹饪腔内的压力和升温沸腾阶段的运行时间中至少两个控制真空装置关闭，直至烹饪器具进入所述高温沸腾阶段。According to an embodiment of the present application, at least two control vacuum devices are turned off according to at least two of the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the heating and boiling phase, until the cooking appliance enters the high temperature boiling phase.

可以理解的是，不同米水量，其停止抽真空即关闭真空装置的预设关闭温度不同。也就是说，在烹饪器具进行烹饪之前可确定烹饪腔内的米水量，在升温沸腾阶段，即可根据烹饪腔内的米水量确定预设关闭温度。并且，不同米水量，预设压力范围也不同。It can be understood that the preset closing temperature of the vacuum device is different when the amount of water in the meter is stopped and the vacuum device is turned off. That is, the amount of rice water in the cooking cavity can be determined before the cooking appliance performs cooking, and in the heating and boiling phase, the preset shutdown temperature can be determined according to the amount of rice water in the cooking cavity. In addition, the preset pressure range varies with the amount of water.

可以理解的是，不同米水量，其停止抽真空即关闭真空装置的预设关闭时间不同。也就是说，在烹饪器具进行烹饪之前可确定烹饪腔内的米水量，在升温沸腾阶段，即可根据烹饪腔内的米水量确定预设关闭时间。并且，不同米水量，预设压力范围也不同。It can be understood that, for different amounts of rice water, the preset closing time of stopping the vacuum device and closing the vacuum device is different. That is, the amount of rice water in the cooking cavity can be determined before the cooking appliance performs cooking, and in the heating and boiling phase, the preset closing time can be determined according to the amount of rice water in the cooking cavity. In addition, the preset pressure range varies with the amount of water.

综上，根据本申请实施例提出的烹饪器具的烹饪控制方法，在烹饪腔内的温度达到第一温度值时确定烹饪器具处于升温沸腾阶段，并在烹饪器具处于升温沸腾阶段时，控制真空装置对烹饪腔进行至少一次抽真空，以使烹饪腔在烹饪腔内的温度达到第一温度值或大于第一温度值预设阈值时产生沸腾气泡，从而通过低温沸腾气泡扰动使米粒松散不黏结，确保米粒的受热均匀性，使得烹饪出来的米饭效果口感均匀、香味和甜味更充足。In summary, according to the cooking control method for a cooking appliance provided in the embodiment of the present application, when the temperature in the cooking cavity reaches a first temperature value, it is determined that the cooking appliance is in a boiling phase, and when the cooking appliance is in a boiling phase, the vacuum device is controlled. Vacuum the cooking cavity at least once so that when the temperature in the cooking cavity reaches the first temperature value or exceeds a preset threshold of the first temperature value, boiling bubbles are generated, so that the rice grains are loosened and not sticky by the disturbance of the low temperature boiling bubbles. To ensure the heating uniformity of the rice grains, the cooked rice will have a uniform taste, more flavor and sweetness.

根据本申请的一个实施例，烹饪器具的烹饪控制方法，还包括：当烹饪腔内的温度达到第一温度值之后，通过控制真空装置以使烹饪腔内的压力降低至预设压力，其中，预设压力小于大气压。According to an embodiment of the present application, the cooking control method for a cooking appliance further includes: after the temperature in the cooking cavity reaches a first temperature value, controlling the vacuum device to reduce the pressure in the cooking cavity to a preset pressure, wherein, The preset pressure is less than atmospheric pressure.

具体地，预设压力可根据米的糊化温度确定。更具体地，预设压力可为20kPa～60kPa。预设压力可优选为40kPa。Specifically, the preset pressure may be determined according to the gelatinization temperature of the rice. More specifically, the preset pressure may be 20 kPa to 60 kPa. The preset pressure may be preferably 40 kPa.

可理解，压力与沸点存在对应关系，压力越高沸点越高，压力越低沸点越低，根据米的糊化温度确定升温沸腾阶段需发生沸腾的温度点，并根据压力与沸点的对应关系确定预设压力。由此，在升温沸腾阶段，通过真空装置将烹饪腔内的压力降至相应的预设压力，使得烹饪腔内的温度达到米的糊化温度后烹饪腔内产生沸腾气泡。It can be understood that there is a corresponding relationship between the pressure and the boiling point. The higher the pressure, the higher the boiling point, and the lower the pressure. The lower the boiling point, the higher the boiling point, the lower the boiling point will be. Preset pressure. Therefore, in the temperature-boiling stage, the pressure in the cooking cavity is reduced to a corresponding preset pressure by the vacuum device, so that the boiling air bubbles are generated in the cooking cavity after the temperature in the cooking cavity reaches the gelatinization temperature of the rice.

举例来说，根据气压与沸点的对应关系可得，水在40kPa的压力值时沸点为76℃，由此，在进入升温沸腾阶段之后，通过开启真空装置以对锅内进行抽真空，并使烹饪腔内的气压维持在40kPa左右的负压值下，由于气泡的产生与脱离要在达到沸点前发生，因此，当烹饪腔内的米水温度达到60℃时，即开始产生气泡，气泡不断脱离对米粒形成扰动，使得米饭能够在不粘连的情况下加热，提升受热均匀性，这样烹饪出来的米饭口感均匀、香味和甜味更充足。For example, according to the corresponding relationship between air pressure and boiling point, it can be obtained that water has a boiling point of 76 ° C at a pressure value of 40 kPa. Therefore, after entering the boiling phase, the vacuum device is turned on to evacuate the inside of the pot, and The air pressure in the cooking cavity is maintained at a negative pressure of about 40kPa. Since the generation and disengagement of air bubbles must occur before the boiling point is reached, when the temperature of the rice water in the cooking cavity reaches 60 ° C, air bubbles begin to occur, and the air bubbles continuously Disturbance of the rice grains makes the rice heated without sticking and improves the uniformity of heating. In this way, the cooked rice has a uniform taste, more flavor and sweetness.

在本申请的实施例中，在烹饪腔内的压力降低至预设压力之后，可通过控制真空装置持续抽真空以使烹饪腔内的压力维持在预设压力，或者，可不再控制真空装置对烹饪腔进行抽真空以使烹饪腔内的压力，烹饪腔内的压力随着温度的升高而逐渐升高，或者，可在烹饪腔内的压力上升到第二压力值时，通过控制真空装置进行抽真空以使烹饪腔内的压力降低至预设压力，其中，第二压力值大于预设压力，例如第二压力值可为80kPa或常压即101kPa等。In the embodiment of the present application, after the pressure in the cooking cavity is reduced to a preset pressure, the vacuum device may be continuously evacuated by controlling the vacuum device to maintain the pressure in the cooking cavity at the preset pressure, or the vacuum device may no longer be controlled. The cooking cavity is evacuated to make the pressure in the cooking cavity, and the pressure in the cooking cavity gradually increases as the temperature rises. Alternatively, by controlling the vacuum device when the pressure in the cooking cavity rises to a second pressure value, Vacuuming is performed to reduce the pressure in the cooking cavity to a preset pressure, wherein the second pressure value is greater than the preset pressure, for example, the second pressure value may be 80 kPa or 101 kPa at normal pressure.

综上，根据本申请实施例提出的烹饪器具的烹饪控制方法，在烹饪腔内的温度达到第一温度值时确定烹饪器具处于升温沸腾阶段，并在烹饪器具处于升温沸腾阶段时，控制真空装置对烹饪腔进行抽真空，以使烹饪腔在烹饪腔内的温度达到第一温度值或大于第一温度值预设阈值时产生沸腾气泡，从而通过低温沸腾气泡扰动使米粒松散不黏结，确保米粒的受热均匀性，使得烹饪出来的米饭效果口感均匀、香味和甜味更充足。并且，根据烹饪腔内的温度、烹饪腔内的压力和升温沸腾阶段的运行时间中至少一个控制真空装置关闭，能够实现更好的沸腾翻滚的同时，防止沸腾后产生的水蒸气流失和吸入真空装置，防止滋生细菌。In summary, according to the cooking control method for a cooking appliance provided in the embodiment of the present application, when the temperature in the cooking cavity reaches a first temperature value, it is determined that the cooking appliance is in a boiling phase, and when the cooking appliance is in a boiling phase, the vacuum device is controlled. Evacuate the cooking cavity so that when the temperature in the cooking cavity reaches the first temperature value or exceeds a preset threshold of the first temperature, boiling bubbles are generated, so that the rice grains are loosened and non-sticky by the disturbance of the low-temperature boiling bubbles to ensure the rice grains. The uniformity of heating results in the cooked rice having a uniform taste, more flavor and sweetness. In addition, the vacuum device is controlled to be closed according to at least one of the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the heating and boiling stage, which can achieve better boiling and tumbling while preventing water vapor generated after boiling and inhaling vacuum. Device to prevent breeding of bacteria.

根据本申请的一个实施例，控制加热装置进行加热工作，并控制真空装置对烹饪腔进行抽真空，包括：控制加热装置进行加热工作，并对真空装置进行控制，以至少一次出现在烹饪腔内的温度增加时烹饪腔内的压力衰减，以使烹饪腔在烹饪腔内的温度达到第一温度值或大于第一温度值预设阈值时产生沸腾气泡。According to an embodiment of the present application, controlling the heating device to perform heating work and controlling the vacuum device to evacuate the cooking cavity includes: controlling the heating device to perform heating work and controlling the vacuum device to appear in the cooking cavity at least once When the temperature of the cooking cavity increases, the pressure in the cooking cavity decays, so that when the temperature in the cooking cavity reaches a first temperature value or is greater than a preset threshold of the first temperature value, boiling bubbles are generated.

进一步地，在抽气烹饪过程中，控制锅内气压值在烹饪食材的第一温度点和第二温度点之间的第一积分值，与锅外气压值在第一温度点和第二温度点之间的第二积分值的比值，小于设定比值阈值。其中，设定比值阈值等于或者小于1，第二温度点大于第一温度点，且第一温度点和第二温度点均小于锅外气压值对应的沸腾温度。Further, during the air-extracting cooking process, the first integrated value between the first temperature point and the second temperature point of the cooking ingredients in the pressure of the inner pressure of the pot and the first temperature point and the second temperature of the pressure outside the pot are controlled. The ratio of the second integral value between the points is smaller than the set ratio threshold. The set ratio threshold is equal to or less than 1, the second temperature point is greater than the first temperature point, and both the first temperature point and the second temperature point are less than the boiling temperature corresponding to the pressure value outside the pot.

其中，锅外气压值P0对应的沸腾温度可为100℃，即，第一温度点t1和第二温度点t2均可小于100℃。The boiling temperature corresponding to the pressure outside the pot P0 may be 100 ° C, that is, both the first temperature point t1 and the second temperature point t2 may be less than 100 ° C.

具体而言，在烹饪器具对内锅中的食材进行烹饪的过程中，锅内气压值Pe与烹饪食材的温度t存在着一定的关系，即Pe＝f(t)。因此，在实际应用中，可计算出锅内气压值Pe在烹饪食材的第一温度点t1和第二温度点t2之间的第一积分值S1，即

并计算出锅外气压值P0在烹饪食材的第一温度点t1和第二温度点t2之间的第二积分值S2，即

其中，第二积分值S2等于第一积分值S最大值S _max，即S2＝S _max＝P0*(t2-t1)。根据第一积分值S1与第二积分值S2的比值

的大小，可以较为准确地判断出锅内气压值Pe与锅外气压值P0的偏差的大小。其中，第一积分值S1与第二积分值S2的比值

越小，则说明锅内气压值Pe与锅外气压值P0的偏差越大，即锅内气压值Pe越小。 Specifically, in the process of cooking the ingredients in the inner pot by the cooking appliance, there is a certain relationship between the air pressure value Pe in the pot and the temperature t of the cooking ingredients, that is, Pe = f (t). Therefore, in practical applications, the first integrated value S1 of the pressure value Pe in the pan between the first temperature point t1 and the second temperature point t2 of the cooking ingredients can be calculated, that is,

And calculate the second integral value S2 of the outside air pressure value P0 between the first temperature point t1 and the second temperature point t2 of the cooking ingredients, that is,

Wherein, the second integrated value S2 is equal to the maximum value S _{max of the} first integrated value S, that is, S2 = S _max = P0 * (t2-t1). According to the ratio of the first integrated value S1 to the second integrated value S2

Can accurately determine the magnitude of the deviation between the pressure value Pe inside the pot and the pressure value P0 outside the pot. Wherein, the ratio of the first integrated value S1 to the second integrated value S2

The smaller the value, the larger the deviation between the pressure value Pe inside the pot and the pressure value P0 outside the pot, that is, the smaller the pressure value Pe inside the pot.

由此，通过控制第一积分值S1与第二积分值S2的比值

小于某一设定值(即，设定比值阈值)，可以准确地控制锅内气压值Pe小于某一气压值，以使烹饪器具内在较低的温度下，能够产生气泡，从而，在应用于煮饭时，能够在较低的温度下通过气泡对烹饪食材进行扰动，以避免烹饪食材因糊化而黏连，形成密集气泡通道，强化对流传热，使得烹饪食材均匀受热，在应用于煲汤时，能够使食材的营养物质充分溶于汤水中，产生更好的风味口感，同时，大大提高了烹饪器具烹饪出的食物的营养价值。 Therefore, by controlling the ratio of the first integrated value S1 to the second integrated value S2

Less than a certain set value (that is, a set threshold value), the air pressure value Pe in the pan can be accurately controlled to be less than a certain air pressure value, so that bubbles can be generated at a lower temperature in the cooking appliance, thereby being applied in the application When cooking rice, the cooking ingredients can be disturbed by air bubbles at a lower temperature to prevent the cooking ingredients from sticking due to gelatinization, forming dense air bubble channels, enhancing convective heat transfer, and evenly heating the cooking ingredients. At the same time, the nutrients of the ingredients can be fully dissolved in the soup water to produce a better flavor and taste, and at the same time, the nutritional value of the food cooked by the cooking appliance is greatly improved.

根据本申请的一个实施例，第一温度点t1和第二温度点t2均大于烹饪食材的糊化温度和设定差值温度之间的差值，或者，第一温度点t1和第二温度点t2均大于抽气开始时刻对应的温度值，或者，第一温度点t1和第二温度点t2均大于加热开始时刻对应的温度值。According to an embodiment of the present application, the first temperature point t1 and the second temperature point t2 are both greater than the difference between the gelatinization temperature of the cooking ingredients and the set difference temperature, or the first temperature point t1 and the second temperature The point t2 is greater than the temperature value corresponding to the start of pumping time, or both the first temperature point t1 and the second temperature point t2 are larger than the temperature value corresponding to the start of heating.

根据本申请的一个实施例，设定比值阈值可等于或者小于0.8；或者，设定比值阈值可等于或者小于0.6；或者，设定比值阈值可等于或者小于0.5；或者，设定比值阈值可等于或者小于0.4。According to an embodiment of the present application, the set ratio threshold may be equal to or less than 0.8; or the set ratio threshold may be equal to or less than 0.6; or the set ratio threshold may be equal to or less than 0.5; or the set ratio threshold may be equal to Or less than 0.4.

具体地，在实际应用中，为了能够更加准确地对烹饪器具进行相应的控制，可在某一设定的范围内选取出第一温度点t1和第二温度点t2。其中，当烹饪器具应用于不同的烹饪场景(包括煮饭、煲汤等烹饪场景)时，对烹饪器具的控制方法也是不同的。Specifically, in practical applications, in order to be able to control the cooking appliance more accurately, the first temperature point t1 and the second temperature point t2 may be selected within a certain set range. Among them, when the cooking appliance is applied to different cooking scenarios (including cooking scenes such as cooking rice and soup), the control method of the cooking appliance is also different.

当烹饪器具应用于煮饭时，作为一种可能的实施方式，第一温度点t1和第二温度点t2均大于烹饪食材的糊化温度和设定差值温度之间的差值。When the cooking appliance is applied to cooking rice, as a possible implementation manner, the first temperature point t1 and the second temperature point t2 are both greater than the difference between the gelatinization temperature of the cooking ingredients and the set difference temperature.

其中，烹饪食材的糊化温度可根据烹饪食材的糊化特性进行标定，例如，烹饪食材(如，大米)的糊化温度可为62℃；设定差值温度可根据实际情况进行标定，例如，设定差值温度可为2℃。也就是说，第一温度点t1和第二温度点t2均大于烹饪食材的糊化温度和设定差值温度之间的差值，并且均小于锅外气压值对应的沸腾温度，例如，第一温度点t1和第二温度点t2均大于60℃，并且均小于100℃，从而在煮饭时，能够准确有效地将米水的沸点控制在较低的温度范围，避免烹饪食材因糊化而黏连。The gelatinization temperature of the cooking ingredients can be calibrated according to the gelatinization characteristics of the cooking ingredients. For example, the gelatinization temperature of the cooking ingredients (such as rice) can be 62 ° C; the set difference temperature can be calibrated according to the actual situation, such as , The set difference temperature can be 2 ° C. That is, the first temperature point t1 and the second temperature point t2 are both greater than the difference between the gelatinization temperature and the set difference temperature of the cooking ingredients, and both are less than the boiling temperature corresponding to the pressure outside the pot. The first temperature point t1 and the second temperature point t2 are both greater than 60 ° C, and both are less than 100 ° C, so that the boiling point of rice water can be accurately and effectively controlled in a lower temperature range during cooking, and the cooking ingredients are prevented from gelling. And sticky.

具体地，如图24所示，在抽气烹饪过程中，锅内气压值Pe与烹饪食材的温度t存在着一定的关系，即Pe＝f(t)。在从烹饪食材未开始糊化或者刚开始糊化时的温度到锅外气压值对应的沸腾温度这一温度范围内，例如在60～100℃内，选取第一温度点t1和第二温度点 t2，并计算锅内气压值Pe在区间[t1，t2]内的线下面积(第一积分值S1)，即

其中，第一积分值S的最大值S _max＝P0*(t2-t1)，即锅外气压值P0在烹饪食材的第一温度点t1和第二温度点t2之间的第二积分值S2。通过控制第一积分值S1与第二积分值S2的比值

的大小，可以较为准确地控制锅内气压值Pe的大小。 Specifically, as shown in FIG. 24, during the cooking process, there is a certain relationship between the air pressure value Pe in the pot and the temperature t of the cooking ingredients, that is, Pe = f (t). Select the first temperature point t1 and the second temperature point in the temperature range from the temperature at which the cooking ingredients do not begin to gelatinize or at the beginning of gelatinization to the boiling temperature corresponding to the pressure outside the pot, for example, within 60 to 100 ° C. t2, and calculate the area under the line (the first integral value S1) of the air pressure value Pe in the interval [t1, t2], that is,

Among them, the maximum value S _{max of the} first integrated value S = P0 * (t2-t1), that is, the second integrated value S2 of the outside air pressure value P0 between the first temperature point t1 and the second temperature point t2 of the cooking ingredients . By controlling the ratio of the first integrated value S1 to the second integrated value S2

Can accurately control the pressure Pe in the pot.

当控制第一积分值S1与第二积分值S2的比值

小于1，并且大于0.8，即

时，在烹饪食材的温度处于第一温度点t1和第二温度点t2之间时，锅内气压值Pe小于锅外气压值P0，即锅内有一定的负压值，锅内液体的沸点降低，沸腾产生的气泡比正常大气压下沸腾产生的气泡略有增加，在应用于煮饭时，烹饪食材受热均匀度还有待提高。 When controlling the ratio of the first integral value S1 to the second integral value S2

Less than 1, and greater than 0.8, ie

When the temperature of the cooking ingredients is between the first temperature point t1 and the second temperature point t2, the pressure value Pe in the pot is smaller than the pressure value P0 outside the pot, that is, there is a certain negative pressure value in the pot, and the boiling point of the liquid in the pot Decreased, the bubbles produced by boiling slightly increase compared with those produced by boiling under normal atmospheric pressure. When applied to cooking rice, the uniformity of heating of cooking ingredients needs to be improved.

当控制第一积分值S1与第二积分值S2的比值

小于0.8，并且大于0.6，即

时，在烹饪食材的温度处于第一温度点t1和第二温度点t2之间时，锅内气压值Pe进一步降低，即锅内的负压值进一步降低，锅内液体的沸点降低，比在正常大气压下更早地产生气泡，沸腾产生的气泡比正常大气压下沸腾产生的气泡略有增加，烹饪食材基本上可以均匀受热 When controlling the ratio of the first integral value S1 to the second integral value S2

Less than 0.8 and greater than 0.6, ie

When the temperature of the cooking ingredients is between the first temperature point t1 and the second temperature point t2, the pressure value Pe in the pot is further reduced, that is, the negative pressure value in the pot is further reduced, and the boiling point of the liquid in the pot is lower than that in Bubbles are generated earlier under normal atmospheric pressure, and the bubbles generated by boiling are slightly increased than those generated by boiling under normal atmospheric pressure, and the cooking ingredients can be basically heated uniformly

当控制第一积分值S1与第二积分值S2的比值

小于0.6，并且大于0.4，即

时，在烹饪食材的温度处于第一温度点t1和第二温度点t2之间时，锅内气压值Pe进一步降低，即锅内的负压值进一步降低，锅内液体的沸点降低，锅内液体在沸腾时所产生的气泡的数量和沸腾的时间明显增加，烹饪食材基本上可以均匀受热。 When controlling the ratio of the first integral value S1 to the second integral value S2

Less than 0.6 and greater than 0.4, ie

When the temperature of the cooking ingredients is between the first temperature point t1 and the second temperature point t2, the pressure value Pe in the pot is further reduced, that is, the negative pressure value in the pot is further reduced, the boiling point of the liquid in the pot is reduced, and the temperature in the pot is reduced. The number of bubbles and the boiling time of the liquid during boiling increase significantly, and the cooking ingredients can be basically heated uniformly.

当控制第一积分值S1与第二积分值S2的比值

小于0.4，并且大于0.2，即

时，在烹饪食材的温度处于第一温度点t1和第二温度点t2之间时，锅内气压值Pe进一步降低，即锅内的负压值进一步降低，此时，在应用于煮饭时，锅内的米水可在食材未开始糊化或者即将开始糊化(即，在食材未开始粘连)时沸腾，并且烹饪食材受热均匀。 When controlling the ratio of the first integral value S1 to the second integral value S2

Less than 0.4 and greater than 0.2, ie

At this time, when the temperature of the cooking ingredients is between the first temperature point t1 and the second temperature point t2, the air pressure value Pe in the pot is further reduced, that is, the negative pressure value in the pot is further reduced. At this time, when applied to cooking rice The rice water in the pot may boil when the ingredients do not begin to gelatinize or are about to begin to gelatinize (ie, the ingredients do not begin to stick), and the cooking ingredients are evenly heated.

当控制第一积分值S1与第二积分值S2的比值

小于0.2，并且大于0.1，即

时，在烹饪食材的温度处于第一温度点t1和第二温度点t2之间时，锅内气压值Pe进一步降低，使得锅内的负压值在超低水平，从而使得锅内在低温条件下可产生剧烈地沸腾，进而能够有效地避免烹饪食材发生黏连，使得烹饪食材受热均匀。 When controlling the ratio of the first integral value S1 to the second integral value S2

Less than 0.2 and greater than 0.1, ie

At this time, when the temperature of the cooking ingredients is between the first temperature point t1 and the second temperature point t2, the air pressure value Pe in the pot is further reduced, so that the negative pressure value in the pot is at an ultra-low level, so that the pot temperature is low It can produce violent boiling, which can effectively prevent the cooking ingredients from sticking, so that the cooking ingredients are evenly heated.

当控制第一积分值S1与第二积分值S2的比值

小于0.1，并且大于0，即

时，在烹饪食材的温度处于第一温度点t1和第二温度点t2之间时，锅内气压值Pe再进一步降低，使得锅内的负压值接近于真空水平，从而使得锅内在低温条件下产生剧烈地沸腾，进而能够有效地避免烹饪食材发生黏连，使得烹饪食材受热均匀。 When controlling the ratio of the first integral value S1 to the second integral value S2

Less than 0.1 and greater than 0, ie

At this time, when the temperature of the cooking ingredients is between the first temperature point t1 and the second temperature point t2, the pressure value Pe in the pot is further reduced, so that the negative pressure value in the pot is close to the vacuum level, so that the pot is in a low temperature condition. Violent boiling occurs, which can effectively prevent the cooking ingredients from sticking, so that the cooking ingredients are evenly heated.

也就是说，在应用于煮饭时，可控制第一积分值S1与第二积分值S2的比值

小于0.8，优选地，可控制第一积分值S1与第二积分值S2的比值

小于0.4。由此，能够有效地降低锅内的负压值，从而使烹饪器具内在低温条件下能够产生气泡，进而能够有效地避免烹饪食材发生黏连，形成密集气泡通道，强化对流传热，使得烹饪食材均匀受热。 That is, when applied to cooking, the ratio of the first integrated value S1 to the second integrated value S2 can be controlled.

Less than 0.8, preferably, the ratio of the first integrated value S1 to the second integrated value S2 can be controlled

Less than 0.4. As a result, the negative pressure value in the pot can be effectively reduced, so that air bubbles can be generated in the cooking appliance under low temperature conditions, which can effectively prevent the cooking ingredients from sticking, form dense air bubble channels, and strengthen convective heat transfer to make the cooking ingredients Heat evenly.

作为另一种可能的实施方式，第一温度点和第二温度点均大于抽气开始时刻对应的温度值。As another possible implementation manner, both the first temperature point and the second temperature point are greater than a temperature value corresponding to the start time of the suction.

具体地，如图25所示，在抽气烹饪过程中，锅内气压值Pe与烹饪食材的温度t存在着一定的关系，即Pe＝f(t)。在从抽气开始时刻(即，锅内气压值Pe小于锅外气压值P0的时刻)对应的温度值到锅外气压值对应的沸腾温度(例如，100℃)这一温度范围内，选取第一温度点t1和第二温度点t2，并计算锅内气压值Pe在区间[t1，t2]内的线下面积(第一积分值S1)，即

的大小，可以较为准确地控制锅内气压值Pe的大小。其中，具体地控制方式可参照上述实施例，为避免冗余，在此就不再详述。 Specifically, as shown in FIG. 25, during the air-exhausting cooking process, there is a certain relationship between the air pressure value Pe in the pot and the temperature t of the cooking ingredients, that is, Pe = f (t). In the temperature range from the start time of the suction (that is, the time when the pressure value Pe inside the pot is smaller than the pressure value P0 outside the pot) to the boiling temperature corresponding to the pressure value outside the pot (for example, 100 ° C), the first A temperature point t1 and a second temperature point t2, and calculate the area under the line (the first integral value S1) of the pressure value Pe in the pot in the interval [t1, t2], that is,

Can accurately control the pressure Pe in the pot. For specific control methods, reference may be made to the foregoing embodiments. To avoid redundancy, details are not described herein.

由此，在应用于煮饭时，通过控制第一积分值S1与第二积分值S2的比值

小于某一设定值(例如，可以小于0.8，优选地，可以小于0.4)，能够有效地降低锅内的负压值，从而使烹饪器具内在低温条件下能够产生气泡，进而能够有效地避免烹饪食材发生黏连，形成密集气泡通道，强化对流传热，使得烹饪食材均匀受热，使得烹饪食材均匀受热。 Therefore, when applying to cooking, by controlling the ratio of the first integrated value S1 to the second integrated value S2

Less than a certain set value (for example, it can be less than 0.8, preferably less than 0.4), which can effectively reduce the negative pressure value in the pot, so that air bubbles can be generated in the cooking appliance under low temperature conditions, and can effectively avoid cooking Ingredients stick together, forming dense air bubble channels, enhancing convective heat transfer, uniformly heating the cooking ingredients, and evenly heating the cooking ingredients.

作为再一种可能的实施方式，第一温度点和第二温度点均大于加热开始时刻对应的温度值。As another possible implementation manner, both the first temperature point and the second temperature point are greater than a temperature value corresponding to the heating start time.

具体地，如图26所示，在抽气烹饪过程中，锅内气压值Pe与烹饪食材的温度t存在着一定的关系，即Pe＝f(t)。在从加热开始时刻对应的温度值到锅外气压值对应的沸腾温度(例如，100℃)这一温度范围内，选取第一温度点t1和第二温度点t2，并计算锅内气压值Pe在区间[t1，t2]内的线下面积(第一积分值S1)，即

的大小，可以较为准确地控制锅内气压值Pe的大小。其中，具体地控制方式可参照上述实施例，为避免冗余，在此就不再详述。 Specifically, as shown in FIG. 26, during the gas-extraction cooking process, there is a certain relationship between the air pressure value Pe in the pot and the temperature t of the cooking ingredients, that is, Pe = f (t). In the temperature range from the temperature value corresponding to the heating start time to the boiling temperature (for example, 100 ° C.) corresponding to the pressure outside the pot, the first temperature point t1 and the second temperature point t2 are selected, and the pressure value Pe in the pot is calculated. Area under the line in the interval [t1, t2] (first integrated value S1), that is,

进一步地，当烹饪器具应用于煲汤时，作为一种可能的实施方式，第一温度点等于锅内温度的初始值。Further, when the cooking appliance is applied to soup soup, as a possible implementation manner, the first temperature point is equal to the initial value of the temperature in the pot.

具体地，如图27所示，在抽气烹饪过程中，锅内气压值Pe与烹饪食材的温度t存在着一定的关系，即Pe＝f(t)。在从锅内温度的初始值到锅外气压值对应的沸腾温度t0这一温度范围内，选取第一温度点t1(第一温度点t1为锅内温度的初始值)和第二温度点t2，并计算锅内气压值Pe在区间[t1，t2]内的线下面积(第一积分值S1)，即

的大小，可以较为准确地控制锅内气压值Pe的大小。 Specifically, as shown in FIG. 27, during the air-extracting cooking process, there is a certain relationship between the air pressure value Pe in the pot and the temperature t of the cooking ingredients, that is, Pe = f (t). In the temperature range from the initial value of the temperature in the pot to the boiling temperature t0 corresponding to the pressure outside the pot, the first temperature point t1 (the first temperature point t1 is the initial value of the temperature in the pot) and the second temperature point t2 are selected. , And calculate the area under the line (the first integral value S1) of the pressure value Pe in the interval [t1, t2], that is,

Can accurately control the pressure Pe in the pot.

当控制第一积分值S1与第二积分值S2的比值

小于1，并且大于0.5，即控制

时，在烹饪食材的温度处于第一温度点t1和第二温度点t2之间时，至少存在一个锅内气压值Pe小于锅外气压值P0，并且在一定的温度下，锅内会产生沸腾的现象，能够促进烹饪食材与汤水之间的相互渗透融合，产生较好的风味，并在一定程度上，避免因高温造成的烹饪食材中的部分营养物质的流失，对烹饪食材进行烹饪的效果还有待提高。 When controlling the ratio of the first integral value S1 to the second integral value S2

Less than 1, and greater than 0.5, that is, control

When the temperature of the cooking ingredients is between the first temperature point t1 and the second temperature point t2, at least one pressure value Pe inside the pot is smaller than the pressure value P0 outside the pot, and at a certain temperature, boiling will occur in the pot The phenomenon can promote the mutual penetration and fusion between the cooking ingredients and the soup to produce a better flavor, and to a certain extent, avoid the loss of some nutrients in the cooking ingredients due to high temperature, and the effect of cooking the cooking ingredients There is still room for improvement.

当控制第一积分值S1与第二积分值S2的比值

小于0.5，并且大于0.1，即控制

时，在烹饪食材的温度处于第一温度点t1和第二温度点t2之间时，锅内的负压烹饪阶段持续时间更长，烹饪食材与汤水之间的渗透融合更加充分，能够产生更好的风味，同时，烹饪食材的营养物质也能够充分溶于汤水中。 When controlling the ratio of the first integral value S1 to the second integral value S2

Less than 0.5, and greater than 0.1, that is, control

When the temperature of the cooking ingredients is between the first temperature point t1 and the second temperature point t2, the negative pressure cooking period in the pot lasts longer, the penetration and fusion between the cooking ingredients and the soup is more sufficient, which can produce more Good flavor, at the same time, the nutrients of the cooking ingredients can be fully dissolved in the soup water.

当控制第一积分值S1与第二积分值S2的比值

小于0.1，并且大于0，即控制

时，在烹饪食材的温度处于第一温度点t1和第二温度点t2之间时，锅内的负压值接近于真空水平，锅内的负压值持续时间接近于持续处于负压区间，使得烹饪器具内在低温条件下能够产生气泡，烹饪食材与汤水之间的渗透融合更加充分，能够产生更好的风味，同时，烹饪食材的营养物质能够充分溶于汤水中，大大提高了用户的体验度。 When controlling the ratio of the first integral value S1 to the second integral value S2

Less than 0.1, and greater than 0, that is, control

When the temperature of the cooking ingredients is between the first temperature point t1 and the second temperature point t2, the negative pressure value in the pot is close to the vacuum level, and the duration of the negative pressure value in the pot is close to the negative pressure range. It can make air bubbles in the cooking utensil under low temperature conditions, the penetration and fusion between cooking ingredients and soup water is more sufficient, and it can produce better flavor. At the same time, the nutrients of cooking ingredients can be fully dissolved in the soup water, which greatly improves the user experience. degree.

也就是说，在应用于煲汤时，可控制第一积分值S1与第二积分值S2的比值

小于某一设定值(优选地，可小于0.5)。由此，能够使烹饪食材的营养物质能够充分溶于汤水中，烹饪效果能够满足用户的需求，大大提高了用户的体验度。 That is, when applied to soup, the ratio of the first integral value S1 to the second integral value S2 can be controlled.

Less than a certain set value (preferably, less than 0.5). Therefore, the nutrients of the cooking ingredients can be fully dissolved in the soup water, the cooking effect can meet the needs of the user, and the user's experience is greatly improved.

进一步地，控制锅内气压值在第一温度点和第二温度点之间往复变化，和/或，控制锅内气压值在第二温度点之后的第一设定时间内，大于锅外气压值。Further, the pressure value in the pot is controlled to change back and forth between the first temperature point and the second temperature point, and / or the pressure value in the pot is controlled to be greater than the pressure outside the pot for a first set time after the second temperature point. value.

具体地，在通过上述实施例控制第一积分值S1与第二积分值S2的比值，从而控制锅内气压值Pe，进而控制锅内发生沸腾的过程中，可控制锅内气压值Pe在第一温度点t1和第二温度点t2间往复变化。由此，通过控制锅内气压值Pe的往复变化，能够促使烹饪食材与汤水之间进行动态渗透，从而大大提高了汤水与烹饪食材之间的融合效果，产生更好的风味口感。Specifically, in the above embodiment, the ratio of the first integrated value S1 to the second integrated value S2 is controlled, thereby controlling the pressure value Pe in the pot, and then controlling the process of boiling in the pot. A temperature point t1 and a second temperature point t2 change back and forth. Therefore, by controlling the reciprocal change of the air pressure value Pe in the pot, dynamic penetration between the cooking ingredients and the soup can be promoted, thereby greatly improving the fusion effect between the soup and the cooking ingredients, and producing better flavor and taste.

进一步地，如图27所示，在通过上述实施例控制第一积分值S1与第二积分值S2的比值，从而控制锅内气压值Pe，进而控制锅内发生沸腾之后，根据烹饪食材的实际需求，还可控制锅内气压值Pe在第二温度点t2之后的第一设定时间内，大于锅外气压值，以进入正压烹饪阶段，从而加快烹饪食材的熟化速率，加快烹饪的速度。在锅内的正压烹饪阶段持续一段时间后，再进入负压烹饪阶段，如此循环，从而能够加速食材的熟化速率，加快烹饪速度，提升烹饪效果，大大提高用户的体验度。Further, as shown in FIG. 27, after controlling the ratio of the first integrated value S1 to the second integrated value S2 through the above embodiment, thereby controlling the pressure value Pe in the pot, and then controlling the occurrence of boiling in the pot, according to the actual cooking ingredients It can also control the pressure value Pe inside the pot to be greater than the pressure value outside the pot within the first set time after the second temperature point t2 to enter the positive pressure cooking stage, thereby speeding up the maturation rate of cooking ingredients and speeding up the cooking speed. . After the positive pressure cooking phase in the pot lasts for a period of time, it then enters the negative pressure cooking phase. This cycle can accelerate the ripening rate of ingredients, speed up the cooking speed, improve the cooking effect, and greatly improve the user experience.

综上所述，根据本申请实施例的烹饪器具的控制方法，在抽气烹饪过程中，控制锅内气压值在烹饪食材的第一温度点和第二温度点之间的第一积分值，与锅外气压值在第一温度点和第二温度点之间的第二积分值的比值，小于设定比值阈值。由此，能够准确地对锅内气压值进行控制，以在较低的温度下，产生气泡，从而，在应用于煮饭时，能够在较低的温度下通过气泡对烹饪食材进行扰动，以避免烹饪食材因糊化而黏连，形成密集气泡通道，强化对流传热，使得烹饪食材均匀受热，在应用于煲汤时，能够使食材的营养物质充分溶于汤水中，产生更好的风味口感，同时，大大提高了烹饪器具烹饪出的食物的营养价值。In summary, according to the method for controlling a cooking appliance according to the embodiment of the present application, during the air-extracting cooking process, the first integrated value between the first temperature point and the second temperature point of the cooking ingredients is controlled in the pan, A ratio of the second integrated value between the pressure value outside the pan and the first temperature point and the second temperature point is less than a set ratio threshold. As a result, the air pressure value in the pot can be accurately controlled to generate air bubbles at a lower temperature. Therefore, when applied to cooking rice, the cooking ingredients can be disturbed by the air bubbles at a lower temperature to Avoid cooking ingredients sticking due to gelatinization, forming dense air bubble channels, and strengthening convective heat transfer, so that the cooking ingredients are evenly heated. When applied to soup, the nutrients of the ingredients can be fully dissolved in the soup water to produce a better flavor. At the same time, the nutritional value of the food cooked by the cooking appliance is greatly improved.

图28是根据本申请实施例的烹饪器具的烹饪控制方法的流程图。FIG. 28 is a flowchart of a cooking control method for a cooking appliance according to an embodiment of the present application.

如图28所示，本申请实施例的烹饪器具的烹饪控制方法可包括以下步骤：As shown in FIG. 28, the cooking control method of the cooking appliance according to the embodiment of the present application may include the following steps:

S11，获取压力烹饪器具内的温度。S11. Obtain the temperature in the pressure cooking appliance.

也就是说，在压力烹饪器具烹饪过程中，实时检测烹饪器具内(锅内)的温度，其中，烹饪过程包括预热吸水阶段、升温沸腾阶段、高温沸腾阶段和焖饭阶段(煮饭完成阶段)。That is, during the cooking process of the pressure cooking appliance, the temperature inside the cooking appliance (inside the pot) is detected in real time, wherein the cooking process includes a preheating water absorption phase, a heating boiling phase, a high temperature boiling phase, and a rice cooking phase (the rice cooking completion phase). ).

具体地，可通过设置在锅体底部的温度获取模块如温度传感器实时获取压力烹饪器具内的温度或者通过设置在盖体内的温度获取模块如温度传感器实时获取压力烹饪器具内的温度。Specifically, the temperature in the pressure cooking appliance can be obtained in real time through a temperature acquisition module such as a temperature sensor provided at the bottom of the pot body or the temperature in the pressure cooking appliance can be obtained in real time through a temperature acquisition module such as a temperature sensor provided in the lid body.

可以理解的是，压力烹饪器具在煮饭时的烹饪过程可以包括但不限于预热吸水阶段、升温沸腾阶段、高温沸腾阶段和焖饭阶段，也可以不包括预热吸水阶段和/或焖饭阶段。其中，如图3所示，升温沸腾阶段将在下面的实施例中详细说明；在进入升温沸腾阶段之前，压力烹饪器具先进入预热吸水阶段，在预热吸水阶段，使米粒预热吸水，可以缩短煮饭时间，改善压力烹饪器具所烹饪米饭的口感；在升温沸腾阶段之后，进入高温沸腾阶段和焖饭阶段，在高温沸腾阶段和焖饭阶段，锅体内处于非负压状态例如常压状态，在高温沸腾阶段，锅体内处于常压状态，锅体内的米水能够维持较高温度沸腾，即例如以外部大气压下沸点(100℃左右)的温度维持沸腾，将米饭煮熟。It can be understood that the cooking process of the pressure cooking appliance during cooking may include, but is not limited to, a preheating water absorption phase, a heating boiling phase, a high temperature boiling phase, and a rice cooking phase, and may not include a preheating water absorption phase and / or rice cooking stage. Among them, as shown in FIG. 3, the heating and boiling phase will be described in detail in the following embodiment; before entering the heating and boiling phase, the pressure cooking appliance first enters the preheating and water absorption phase, and in the preheating and water absorption phase, the rice grains are preheated and absorb water, It can shorten the cooking time and improve the taste of the rice cooked by the pressure cooking appliance. After the heating and boiling phase, it enters the high-temperature boiling phase and the rice cooking phase. During the high-temperature boiling phase and the rice cooking phase, the body of the pot is in a non-negative pressure state such as normal pressure. In the state of high temperature boiling, the body of the pot is in a normal pressure state, and the rice water in the pot can maintain boiling at a high temperature, that is, boil at a temperature of boiling point (about 100 ° C.) at an external atmospheric pressure to cook the rice.

S12，判断压力烹饪器具内的温度是否大于第一预设温度阈值。其中，第一预设温度阈值的取值范围为55℃-65℃，可优选为60℃。S12. Determine whether the temperature in the pressure cooking appliance is greater than a first preset temperature threshold. The value range of the first preset temperature threshold is 55 ° C-65 ° C, and preferably 60 ° C.

S13，如果压力烹饪器具内的温度大于第一预设温度阈值，识别压力烹饪器具内的温度所处的温度范围，根据所处的温度范围，对压力烹饪器具内的压力进行控制。S13. If the temperature in the pressure cooking appliance is greater than the first preset temperature threshold, identify a temperature range in which the temperature in the pressure cooking appliance is located, and control the pressure in the pressure cooking appliance according to the temperature range.

根据本申请的一个实施例，识别压力烹饪器具内的温度所处的温度范围，根据所处的温度范围，对压力烹饪器具内的压力进行控制，包括：判断压力烹饪器具内的温度是否在第一预设温度范围内；如果压力烹饪器具内的温度在第一预设温度范围内，则将压力烹饪器具内的压力控制在第一压力范围；如果压力烹饪器具的温度大于第一预设温度范围，则进一步判断压力烹饪器具内的温度是否在第二预设温度范围内；如果压力烹饪器具内的温度在第二预设温度范围内，则将压力烹饪器具内的压力控制在第二压力范围，其中，第二压力范围的压力值大于第一压力范围的压力值，其中，第一预设温度范围为第一预设温度阈值到第二预设温度阈值之间，第二预设温度阈值的取值范围为70℃-80℃，可优选为75℃，第二预设温度范围为第二预设温度阈值到第三预设温度阈值之间，第三预设温度阈值的取值范围为85℃-95℃，可优选为90℃。According to an embodiment of the present application, identifying the temperature range in which the temperature in the pressure cooking appliance is located, and controlling the pressure in the pressure cooking appliance according to the temperature range, including determining whether the temperature in the pressure cooking appliance is within the first range. Within a preset temperature range; if the temperature in the pressure cooking appliance is within the first preset temperature range, controlling the pressure in the pressure cooking appliance to the first pressure range; if the temperature of the pressure cooking appliance is greater than the first preset temperature Range, further determine whether the temperature in the pressure cooking appliance is within the second preset temperature range; if the temperature in the pressure cooking appliance is within the second preset temperature range, control the pressure in the pressure cooking appliance at the second pressure Range, wherein the pressure value in the second pressure range is greater than the pressure value in the first pressure range, wherein the first preset temperature range is between the first preset temperature threshold and the second preset temperature threshold, and the second preset temperature The threshold value ranges from 70 ° C to 80 ° C, and may preferably be 75 ° C. The second preset temperature range is from the second preset temperature threshold to the third preset temperature. Between the temperature thresholds, the value of the third preset temperature threshold ranges from 85 ° C to 95 ° C, and may preferably be 90 ° C.

举例说明，参照图29所示，压力烹饪器具内的温度在60℃至98℃的升温区间为升温沸腾阶段，可将升温沸腾阶段根据温度高低分为T1和T2两个阶段，定义温度较低的T1阶段为压力烹饪器具内的温度在60℃至75℃的区间，温度较高的T2阶段为压力烹饪器具内的温度在75℃至90℃的区间。As an example, referring to FIG. 29, the temperature in the pressure cooking appliance in the temperature rising range of 60 ° C to 98 ° C is the boiling stage. The boiling stage can be divided into two stages T1 and T2 according to the temperature, and the temperature is lower. The T1 stage is a period in which the temperature in the pressure cooking appliance ranges from 60 ° C to 75 ° C, and the higher temperature T2 stage is the period in which the temperature in the pressure cooking appliance is between 75 ° C and 90 ° C.

本方案是通过大量实验得出：为了使沸腾效果达到最佳，在升温沸腾阶段的T1、T2区间压力烹饪器具内的压力Pe、压力烹饪器具内的温度T的对应关系为0.16＜Pe/T＜1.6。T1阶段对应的压力烹饪器具内的气压平均值为

T2阶段对应的压力烹饪器具内的气压平均值为

那么

This solution is obtained through a large number of experiments: In order to achieve the best boiling effect, the corresponding relationship between the pressure Pe in the pressure cooking appliance and the temperature T in the pressure cooking appliance during the temperature-boiling stage T1 and T2 is 0.16 <Pe / T <1.6. The average pressure in the pressure cooking appliance corresponding to stage T1 is

The average pressure in the pressure cooking appliance corresponding to stage T2 is

Then

具体地，在压力烹饪器具烹饪过程中，实时获取压力烹饪器具内的温度，并将该温度与第一预设温度阈值如60℃进行大小比较，也就是判断压力烹饪器具的烹饪过程是否进入升温沸腾阶段。当压力烹饪器具内的温度大于60℃时，说明压力烹饪器具的烹饪过程进入升温沸腾阶段，此时还需进一步确认压力烹饪器具内的温度是否大于60℃且小于75℃，也就是判断压力烹饪器具内的温度是否处于温度较低的T1阶段。当压力烹饪器具内的温度大于60℃且小于75℃，即处于温度较低的T1阶段时，该压力烹饪器具的控制装置控制抽气装置抽取锅体内的空气，并排出至锅体外，以将压力烹饪器具内的压力控制在第一压力范围内。Specifically, during the cooking process of the pressure cooking appliance, the temperature in the pressure cooking appliance is obtained in real time, and the temperature is compared with a first preset temperature threshold, such as 60 ° C., that is, it is determined whether the cooking process of the pressure cooking appliance has entered a temperature rise. Boiling stage. When the temperature in the pressure cooking appliance is greater than 60 ° C, it indicates that the cooking process of the pressure cooking appliance enters the boiling stage. At this time, it is necessary to further confirm whether the temperature in the pressure cooking appliance is greater than 60 ° C and less than 75 ° C, that is, to judge the pressure cooking. Whether the temperature in the appliance is in the lower T1 stage. When the temperature in the pressure cooking appliance is greater than 60 ° C and less than 75 ° C, that is, in the lower temperature T1 stage, the control device of the pressure cooking appliance controls the air extraction device to extract the air in the pot and discharge it to the outside of the pot, so as to The pressure in the pressure cooking appliance is controlled within a first pressure range.

当压力烹饪器具内的温度大于或等于75℃时，进一步判断压力烹饪器具内的温度是否大于75℃且小于90℃，也就是判断压力烹饪器具内的温度是否处于温度较高的T2阶段。当压力烹饪器具内的温度大于75℃且小于90℃，即处于温度较高的T2阶段时，该压力烹饪器具的控制装置抽取锅体内的空气，并排出至锅体外，以将压力烹饪器具内的压力控制在第二压力范围内。When the temperature in the pressure cooking appliance is greater than or equal to 75 ° C, it is further determined whether the temperature in the pressure cooking appliance is greater than 75 ° C and less than 90 ° C, that is, whether the temperature in the pressure cooking appliance is in the T2 stage where the temperature is high. When the temperature in the pressure cooking appliance is greater than 75 ° C and less than 90 ° C, that is, in the T2 stage with a high temperature, the control device of the pressure cooking appliance extracts the air from the pot and discharges it to the outside of the pot to place the pressure cooking appliance inside. The pressure is controlled within the second pressure range.

下面结合具体示例来说明压力烹饪器具的烹饪过程处于升温沸腾阶段，在T1和T2阶段分别将压力烹饪器具内的压力(锅内压力)控制在不同的第一压力范围和第二压力范围内时的沸腾效果。The following uses a specific example to explain that the cooking process of a pressure cooking appliance is in a boiling phase. When the pressure in the pressure cooking appliance (the pressure in the pot) is controlled in different first pressure ranges and second pressure ranges in the T1 and T2 stages, respectively Boiling effect.

示例一：Example one:

在T1阶段将锅内压力控制在第一压力范围10kPa-80kPa，在T2阶段将锅内压力控制在第二压力范围30kPa-90kPa进行实验，实验结果如下表5所示：In the T1 stage, the pressure in the pot is controlled to a first pressure range of 10kPa-80kPa, and in the T2 stage, the pressure in the pot is controlled to a second pressure range of 30kPa-90kPa for experiments. The experimental results are shown in Table 5 below:

表5table 5

示例二：Example two:

为了使锅内负压更好的实现，也降低抽气装置的成本，同时确保沸腾效果，该示例中，在T1阶段将锅内压力控制在第一压力范围20kPa-70kPa，在T2阶段将锅内压力控制在第二压力范围40kPa-90kPa进行实验，实验结果如下表6所示：In order to better realize the negative pressure in the pot, and also reduce the cost of the suction device, while ensuring the boiling effect, in this example, the pressure in the pot is controlled at the first pressure range of 20kPa-70kPa in the T1 stage, and the pot is adjusted in the T2 stage The internal pressure was controlled in the second pressure range of 40kPa-90kPa for experiments. The experimental results are shown in Table 6 below:

表6Table 6

示例三：Example three:

在该示例中，抽气装置可采用较常见的微型真空泵，成本较低，为了使沸腾效果和受热均匀性效果均较佳，在T1阶段将锅内压力控制在第一压力范围40kPa-60kPa，在T2阶段将锅内压力控制第二压力范围50kPa-90kPa进行实验，实验结果如下表7所示：In this example, a more common micro-vacuum pump can be used for the air extraction device, and the cost is low. In order to make the boiling effect and the uniform heating effect better, the pressure in the pot is controlled at the first pressure range of 40kPa-60kPa at T1 stage. In the T2 stage, the pressure in the pot is controlled to a second pressure range of 50 kPa-90 kPa for experiments. The experimental results are shown in Table 7 below:

表7Table 7

示例四：由表7可知，若按照表7所示的参数设计，则沸腾和受热效果是理想的，为进一步使成本再降低，低端产品也能实现因抽真空导致沸点降低所带来的受热性能提升，在该示例中，在T1阶段将锅内压力控制在第一压力范围60kPa-80kPa，在T2阶段将锅内压力控制在第二压力范围为70kPa-90kPa时进行实验，实验结果如下表8所示：Example 4: As can be seen from Table 7, if the parameters shown in Table 7 are designed, the boiling and heating effects are ideal. In order to further reduce costs, low-end products can also achieve the reduction in boiling point caused by vacuuming. The heating performance is improved. In this example, the pressure in the pot is controlled to the first pressure range of 60kPa-80kPa in the T1 stage, and the experiment is performed when the pressure in the pot is controlled to the second pressure range of 70kPa-90kPa in the T2 stage. The experimental results are as follows Table 8 shows:

表8Table 8

由于行业内评价米饭均匀受热和吸水性能的指标主要为沸孔数量、九点水分偏差率。沸孔数量的评判标准是：开口大小最大边长5mm，孔中间呈螺旋三角形，中间无米粒阻隔，即为沸孔。通常沸孔越多越均匀，则代表米饭沸腾越均匀。九点水分偏差率：如图30所示，取九个不同位置的米饭测其含水率，则九个不同位置的含水率偏差即为九点水分偏差，九点水分偏差数值越小，代表不同部位的米饭吸水受热越均匀。Due to the industry's indicators for evaluating the uniform heating and water absorption performance of rice are the number of boiling holes and the nine-point moisture deviation rate. The judging criterion for the number of boiling holes is: the maximum size of the opening is 5mm, the middle of the hole is a spiral triangle, and there is no grain barrier in the middle, which is the boiling hole. Generally, the more and more uniform the pores, the more uniform the rice will boil. Nine o'clock moisture deviation rate: As shown in Figure 30, take rice from nine different locations to measure its moisture content, then the water content deviation of nine different locations is the nine o'clock moisture deviation. The smaller the nine o'clock moisture deviation value, the different The more the rice is absorbed and heated, the more evenly.

下面通过不同的实施例可以得到不同的米饭受热效果和米饭口感效果。In the following, different embodiments can be used to obtain different rice heating effects and rice mouthfeel effects.

实施例一：Embodiment one:

在T1阶段(即60℃至75℃区间)通过抽气装置使锅内压力

维持80kPa，在T2阶段(即75℃至90℃区间)通过抽气装置使锅内压力

维持在90kPa，则分别烹饪2、4、8杯米量时，实现的效果如下表9所示： In the T1 stage (that is, in the range of 60 ° C to 75 ° C), the pressure in the pot is made by the suction device

Maintain 80kPa and make the pressure in the pot through the air extraction device in the T2 stage (that is, the range of 75 ° C to 90 ° C)

Maintaining at 90kPa, when cooking 2, 4, and 8 cups of rice, the effects achieved are shown in Table 9 below:

表9Table 9

由表9可见，实施例一的米饭均匀性效果和米饭口感效果并没有达到特别理想的效果。As can be seen from Table 9, the rice uniformity effect and the rice texture effect of Example 1 did not reach a particularly desirable effect.

实施例二：Embodiment two:

在T1阶段(即60℃至75℃区间)通过抽气装置使锅内压力

维持65kPa，在T2阶段(即75℃至90℃区间)通过抽气装置使锅内压力

维持在75kPa，则分别烹饪2、4、8杯米量时，实现的效果如下表10所示： In the T1 stage (that is, in the range of 60 ° C to 75 ° C), the pressure in the pot is made by the suction device

Maintain 65kPa, make the pressure in the pot through the air extraction device in the T2 stage (that is, the range of 75 ° C to 90 ° C)

Maintaining at 75kPa, when cooking 2, 4, and 8 cups of rice, the effect achieved is shown in Table 10 below:

表10Table 10

由表10可见，实施例二的米饭均匀性效果和米饭口感效果较实施例一有所提高，属中等水平。As can be seen from Table 10, the rice uniformity effect and rice texture effect of Example 2 are improved compared to Example 1, and are at a medium level.

实施例三：Embodiment three:

在T1阶段(即60℃至75℃区间)通过抽气装置使锅内压力

维持40kPa，在T2阶段(即75℃至90℃区间)通过抽气装置使锅内压力

维持在60kPa，则分别烹饪2、4、8杯米量时，实现的效果如下表11所示： In the T1 stage (that is, in the range of 60 ° C to 75 ° C), the pressure in the pot is made by the suction device

Maintain the pressure of 40kPa in the T2 stage (that is, in the range of 75 ℃ to 90 ℃).

Maintaining at 60kPa, when cooking 2, 4, and 8 cups of rice, the effects achieved are shown in Table 11 below:

表11Table 11

由表11可见，实施例三的米饭均匀性效果和米饭口感效果较实施例二有所提高，处于较高的水平。As can be seen from Table 11, the rice uniformity effect and the rice texture effect of the third embodiment are higher than those of the second embodiment and are at a higher level.

实施例四：Embodiment 4:

在T1阶段(即60℃至75℃区间)通过抽气装置使锅内压力

维持在60kPa，则分别烹饪2、4、8杯米量时，实现的效果如下表12所示： In the T1 stage (that is, in the range of 60 ° C to 75 ° C), the pressure in the pot is made by the suction device

Maintaining at 60kPa, when cooking 2, 4, and 8 cups of rice, the effects achieved are shown in Table 12 below:

表12Table 12

由表12可见，实施例四的米饭均匀性效果和米饭口感效果也处于较高的水平，但其沸孔数量有所下降，这与其过早气泡脱离及结合，气泡容易汇聚成大气泡穿透于米饭有一定相关性，同时要达到20kPa的低气压值，抽气装置和扛压结构的成本会大大提高，并不是最优的选择。It can be seen from Table 12 that the uniformity effect and the taste effect of rice in Example 4 are also at a high level, but the number of boiling holes has decreased. This results in the premature bubbles detachment and combination, and the bubbles easily converge into large bubbles and penetrate. There is a certain correlation between rice, and at the same time to reach a low pressure value of 20kPa, the cost of the suction device and the pressure-bearing structure will be greatly increased, which is not the optimal choice.

需要说明的是，在实际应用中，可根据实际情况进行设置参数，但综合效果，优选实施例三的参数作为最佳参数。It should be noted that, in practical applications, parameters can be set according to actual conditions, but for comprehensive effects, the parameters of the third preferred embodiment are used as the best parameters.

在本申请的另一个实施例中，如图30所示，该压力烹饪器具的控制方法，包括以下步骤：In another embodiment of the present application, as shown in FIG. 30, the method for controlling a pressure cooking appliance includes the following steps:

S1301，获取压力烹饪器具内的温度。S1301. Obtain the temperature in the pressure cooking appliance.

其中，可通过设置在锅体底部的温度获取模块如温度传感器实时获取压力烹饪器具内的温度或者通过设置在盖体内的温度获取模块如温度传感器实时获取压力烹饪器具内的温度。The temperature in the pressure cooking appliance can be obtained in real time by a temperature acquisition module such as a temperature sensor provided at the bottom of the pot body or the temperature in the pressure cooking appliance can be obtained in real time by a temperature acquisition module such as a temperature sensor provided in the lid body.

S132，判断压力烹饪器具内的温度是否大于第一预设温度阈值。S132: Determine whether the temperature in the pressure cooking appliance is greater than a first preset temperature threshold.

S1303，如果压力烹饪器具内的温度大于第一预设温度阈值且小于第二预设温度阈值，则将压力烹饪器具的压力变化值控制在第一变化范围内，其中，第一变化范围以第一预设温度阈值对应的压力为基准。在本申请的一个具体实施例中，第一变化范围可以为20kPa。S1303. If the temperature in the pressure cooking appliance is greater than the first preset temperature threshold and less than the second preset temperature threshold, control the pressure change value of the pressure cooking appliance within a first change range, where the first change range is The pressure corresponding to a preset temperature threshold is used as a reference. In a specific embodiment of the present application, the first variation range may be 20 kPa.

S1304，如果压力烹饪器具内的温度大于第二预设温度阈值且小于第三预设温度阈值，则将压力烹饪器具的压力变化值控制在第二变化范围内，其中，第二变化范围以第二预设温度阈值对应的压力为基准。在本申请的一个具体实施例中，第二变化范围可以为20kPa。S1304: If the temperature in the pressure cooking appliance is greater than the second preset temperature threshold and less than the third preset temperature threshold, control the pressure change value of the pressure cooking appliance within a second change range, where the second change range is The pressure corresponding to the two preset temperature thresholds is used as a reference. In a specific embodiment of the present application, the second variation range may be 20 kPa.

具体地，在压力烹饪器具烹饪过程中，实时获取压力烹饪器具内的温度，并将该温度与第一预设温度阈值如60℃进行大小比较，也就是判断压力烹饪器具的烹饪过程是否进入升温沸腾阶段。当压力烹饪器具内的温度大于第一预设温度阈值如60℃且小于第二预设温度阈值如75℃，即处于温度较低的T1阶段时，该压力烹饪器具的控制装置控制抽气装置抽取锅体中的空气，并排出至锅体外，以将压力烹饪器具内的压力变化值控制在以第一预设温度阈值对应的压力为基准的第一变化范围内。例如，参照图29，当压力烹饪器具内的温度为60℃时，对应的压力烹饪器具内的压力为40kPa，此时可将压力烹饪器具内的压力控制在40kPa-60kPa范围内，这样在该阶段的沸点在75℃以上90℃以下，通过控制压力烹饪器具内的压力缓慢上升，会有气泡冒出，随后在接近75℃时沸腾，能够减缓结块。Specifically, during the cooking process of the pressure cooking appliance, the temperature in the pressure cooking appliance is obtained in real time, and the temperature is compared with a first preset temperature threshold, such as 60 ° C., that is, it is determined whether the cooking process of the pressure cooking appliance has entered a temperature rise. Boiling stage. When the temperature in the pressure cooking appliance is greater than the first preset temperature threshold value such as 60 ° C and less than the second preset temperature threshold value such as 75 ° C, that is, in the T1 stage where the temperature is relatively low, the control device of the pressure cooking appliance controls the air extraction device The air in the pot is extracted and discharged to the outside of the pot to control the pressure change value in the pressure cooking appliance within a first change range based on the pressure corresponding to the first preset temperature threshold. For example, referring to FIG. 29, when the temperature in the pressure cooking appliance is 60 ° C, the pressure in the corresponding pressure cooking appliance is 40kPa. At this time, the pressure in the pressure cooking appliance can be controlled within the range of 40kPa-60kPa. The boiling point of the stage is above 75 ° C and below 90 ° C. By slowly increasing the pressure in the pressure-controlled cooking appliance, bubbles will pop out and then boil at approximately 75 ° C, which can slow down the agglomeration.

当压力烹饪器具内的温度大于第二预设温度阈值如75℃且小于第三预设温度阈值如90℃，即处于温度较高的T2阶段时，该压力烹饪器具的控制装置同样控制抽气装置抽取锅体内的空气，并排出至锅体外，以将压力烹饪器具内的压力变化值控制在以第二预设温度阈值对应的压力为基准的第二变化范围内。例如，继续参照图29，当压力烹饪器具内的温度为75℃时，对应的压力烹饪器具内的压力为50kPa，此时可将压力烹饪器具内的压力控制在50kPa-70kPa范围内，这样在该阶段的沸点在85℃以上96℃以下，锅内会不断沸腾并产生大量蒸汽，锅内压力Pe缓慢上升，锅内温度也在上升，能够使得米水保持良好的受热效果。When the temperature in the pressure cooking appliance is greater than the second preset temperature threshold value such as 75 ° C and lower than the third preset temperature threshold value such as 90 ° C, that is, in the T2 stage with a higher temperature, the control device of the pressure cooking appliance also controls the air extraction The device extracts the air inside the pot and discharges it to the outside of the pot to control the pressure change value in the pressure cooking appliance within a second change range based on the pressure corresponding to the second preset temperature threshold. For example, continuing to refer to FIG. 29, when the temperature in the pressure cooking appliance is 75 ° C, the pressure in the corresponding pressure cooking appliance is 50kPa. At this time, the pressure in the pressure cooking appliance can be controlled within the range of 50kPa-70kPa. The boiling point at this stage is above 85 ° C and below 96 ° C. The pot will continuously boil and generate a large amount of steam. The pressure Pe in the pot will rise slowly, and the temperature in the pot will also rise, which can maintain good heating effect for rice water.

当压力烹饪器具内的温度大于第三预设温度阈值如90℃时，该压力烹饪器具的控制装置控制抽气装置不工作，以使压力烹饪器具内的压力快速上升，这样能够在较低温度下实现沸腾，同时能够达到最佳的沸腾效果。When the temperature in the pressure cooking appliance is greater than a third preset temperature threshold, such as 90 ° C, the control device of the pressure cooking appliance controls the air extraction device to not work, so that the pressure in the pressure cooking appliance rises rapidly, so that it can be at a lower temperature. Realize boiling at the same time, can achieve the best boiling effect.

综上所述，根据本申请实施例的压力烹饪器具的控制方法，实时获取压力烹饪器具内的温度，判断压力烹饪器具内的温度是否大于第一预设温度阈值，并在压力烹饪器具内的温度大于第一预设温度阈值时，进一步判断压力烹饪器具内的温度是否在第一预设温度范围内，并在压力烹饪器具内的温度在第一预设温度范围内时，将压力烹饪器具内的压力控制在第一压力范围，以及在压力烹饪器具内的温度大于在第一预设温度范围内时，进一步判断压力烹饪器具内的温度是否在第二预设温度范围内，并在压力烹饪器具内的温度在第二预设温度范围内时，将压力烹饪器具内的压力控制在第二压力范围，从而能够在较低温度下实现沸腾，同时能够达到最佳的沸腾效果。In summary, according to the method for controlling a pressure cooking appliance in the embodiment of the present application, the temperature in the pressure cooking appliance is obtained in real time, and it is determined whether the temperature in the pressure cooking appliance is greater than a first preset temperature threshold, and the When the temperature is greater than the first preset temperature threshold, it is further judged whether the temperature in the pressure cooking appliance is within the first preset temperature range, and when the temperature in the pressure cooking appliance is within the first preset temperature range, the pressure cooking appliance is The internal pressure is controlled in the first pressure range, and when the temperature in the pressure cooking appliance is greater than the first preset temperature range, it is further judged whether the temperature in the pressure cooking appliance is in the second preset temperature range, and the pressure is within the pressure. When the temperature in the cooking appliance is within the second preset temperature range, the pressure in the pressure cooking appliance is controlled to the second pressure range, so that boiling can be achieved at a lower temperature and the best boiling effect can be achieved at the same time.

为了实现上述实施例，本申请还提出一种烹饪器具。In order to implement the above embodiments, the present application also proposes a cooking appliance.

图32为根据本申请实施例的烹饪器具的示意图。如图1-2、图32所示，烹饪器具100包括：锅体10、盖体20、真空装置30、加热装置40、检测模块、和控制单元70。FIG. 32 is a schematic diagram of a cooking appliance according to an embodiment of the present application. As shown in FIGS. 1-2 and 32, the cooking appliance 100 includes a pot body 10, a cover body 20, a vacuum device 30, a heating device 40, a detection module, and a control unit 70.

其中，检测模块用于在烹饪器具的烹饪过程中检测烹饪器具的烹饪参数，烹饪过程包括预处理阶段、升温沸腾阶段和高温沸腾阶段，烹饪参数包括所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中的至少一个。具体地，检测模块可包括温度检测单元50和压力检测单元60，温度检测单元50用于在烹饪器具的烹饪过程中，检测烹饪腔11内的温度；压力检测单元60用于在烹饪器具的烹饪过程中，检测烹饪腔内的压力。The detection module is used to detect cooking parameters of the cooking appliance during the cooking process of the cooking appliance. The cooking process includes a pretreatment stage, a temperature-boiling stage, and a high-temperature boiling stage. The cooking parameters include the temperature in the cooking cavity, the cooking cavity. At least one of the internal pressure and the operating time of the temperature-boiling phase. Specifically, the detection module may include a temperature detection unit 50 and a pressure detection unit 60. The temperature detection unit 50 is configured to detect a temperature in the cooking cavity 11 during a cooking process of the cooking appliance; the pressure detection unit 60 is configured to perform cooking on the cooking appliance During the process, the pressure in the cooking cavity is detected.

控制单元70与检测模块即温度检测单元50和压力检测单元60相连，控制单元70用于在烹饪器具处于升温沸腾阶段时，控制加热装置40进行加热工作，并控制真空装置30对烹饪腔11进行抽真空，以使烹饪腔11在烹饪腔内的温度达到第一温度值或大于第一温度值预设阈值时产生沸腾气泡，并根据烹饪腔内的温度、烹饪腔内的压力和升温沸腾阶段的运行时间中至少一个控制真空装置30关闭，直至烹饪器具进入高温沸腾阶段。The control unit 70 is connected to the detection module, that is, the temperature detection unit 50 and the pressure detection unit 60. The control unit 70 is used to control the heating device 40 to perform heating work when the cooking appliance is in a heating and boiling phase, and to control the vacuum device 30 to perform the cooking cavity 11 Evacuate so that the cooking cavity 11 generates boiling bubbles when the temperature in the cooking cavity reaches a first temperature value or is greater than a preset threshold of the first temperature value, and according to the temperature in the cooking cavity, the pressure in the cooking cavity, and the boiling stage At least one of the operating hours of the control vacuum device 30 is turned off until the cooking appliance enters a high-temperature boiling stage.

根据本申请的一个实施例，当根据烹饪腔内的温度控制真空装置30关闭时，控制单元70用于，当烹饪腔内的温度大于或等于预设关闭温度时，控制真空装置30关闭。According to an embodiment of the present application, when the vacuum device 30 is controlled to be turned off according to the temperature in the cooking cavity, the control unit 70 is configured to control the vacuum device 30 to be turned off when the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature.

根据本申请的一个实施例，当根据烹饪腔内的温度控制真空装置30关闭时，控制单元70用于，根据烹饪腔内的温度获取烹饪腔内的温度在预设采样时间内上升速率，并在温度在预设采样时间内上升速率小于预设温度上升速率时，控制真空装置30关闭。According to an embodiment of the present application, when the vacuum device 30 is controlled to be turned off according to the temperature in the cooking cavity, the control unit 70 is configured to obtain a temperature rise rate in the cooking cavity within a preset sampling time according to the temperature in the cooking cavity, and When the temperature rise rate is less than the preset temperature rise rate within the preset sampling time, the vacuum device 30 is controlled to be turned off.

根据本申请的一个实施例，控制单元70用于，在升温沸腾阶段之前，确定烹饪腔内的米水量，并根据烹饪腔内的米水量确定预设关闭温度或预设温度上升速率。According to an embodiment of the present application, the control unit 70 is configured to determine an amount of rice water in the cooking cavity before the heating and boiling phase, and determine a preset closing temperature or a preset temperature rising rate according to the amount of rice water in the cooking cavity.

根据本申请的一个实施例，当根据升温沸腾阶段的运行时间控制真空装置30关闭时，控制单元70用于，在升温沸腾阶段的运行时间大于或等于预设关闭时间时，控制真空装置30关闭。According to an embodiment of the present application, when the vacuum device 30 is controlled to be turned off according to the running time during the heating and boiling phase, the control unit 70 is configured to control the vacuum device 30 to be turned off when the running time during the heating and boiling phase is greater than or equal to a preset shutdown time. .

根据本申请的一个实施例，控制单元70用于，在升温沸腾阶段之前，确定烹饪腔内的米水量，并根据烹饪腔内的米水量确定预设关闭时间。According to an embodiment of the present application, the control unit 70 is configured to determine an amount of rice water in the cooking cavity before the heating and boiling phase, and determine a preset closing time according to the amount of rice water in the cooking cavity.

根据本申请的一个实施例，当根据烹饪腔内的压力控制真空装置30关闭时，控制单元70用于，在烹饪腔内的压力上升到大于或等于预设关闭压力时，控制真空装置30关闭。According to an embodiment of the present application, when the vacuum device 30 is controlled to be turned off according to the pressure in the cooking cavity, the control unit 70 is configured to control the vacuum device 30 to be turned off when the pressure in the cooking cavity rises to be greater than or equal to a preset closing pressure. .

根据本申请的一个实施例，当根据烹饪腔内的压力控制真空装置30关闭时，控制单元70用于，根据烹饪腔内的压力获取烹饪腔内的压力在预设采样时间内上升速率，并在压力在预设采样时间内上升速率大于预设压力上升速率时，控制真空装置30关闭。According to an embodiment of the present application, when the vacuum device 30 is controlled to be turned off according to the pressure in the cooking cavity, the control unit 70 is configured to obtain a rising rate of the pressure in the cooking cavity within a preset sampling time according to the pressure in the cooking cavity, and When the pressure rise rate is greater than the preset pressure rise rate within the preset sampling time, the vacuum device 30 is controlled to be turned off.

根据本申请的一个实施例，控制单元70用于，在升温沸腾阶段之前，确定烹饪腔内的米水量，并根据烹饪腔内的米水量确定预设关闭压力或预设压力上升速率。According to an embodiment of the present application, the control unit 70 is configured to determine an amount of rice water in the cooking cavity before the heating and boiling phase, and determine a preset closing pressure or a preset pressure rising rate according to the amount of rice water in the cooking cavity.

根据本申请的一个实施例，当根据烹饪腔内的温度和烹饪腔内的压力控制真空装置30关闭时，控制单元70用于，在烹饪腔内的温度大于或等于预设关闭温度且烹饪腔内的压力处于预设压力范围时，控制真空装置30关闭。According to an embodiment of the present application, when the vacuum device 30 is controlled to be closed according to the temperature in the cooking cavity and the pressure in the cooking cavity, the control unit 70 is configured to: the temperature in the cooking cavity is greater than or equal to a preset closed temperature and the cooking cavity When the internal pressure is within a preset pressure range, the vacuum device 30 is controlled to be turned off.

根据本申请的一个实施例，控制单元70用于，在烹饪腔内的温度小于预设关闭温度且烹饪腔内的压力大于预设压力范围的压力上限值时，判断烹饪器具出现故障。According to an embodiment of the present application, the control unit 70 is configured to determine that the cooking appliance is faulty when the temperature in the cooking cavity is less than a preset shutdown temperature and the pressure in the cooking cavity is greater than a pressure upper limit value in a preset pressure range.

根据本申请的一个实施例，控制单元70还用于，在升温沸腾阶段之前，确定烹饪腔内的米水量，并根据烹饪腔内的米水量确定预设关闭温度和预设压力范围。According to an embodiment of the present application, the control unit 70 is further configured to determine an amount of rice water in the cooking cavity before the heating and boiling phase, and determine a preset closing temperature and a preset pressure range according to the amount of rice water in the cooking cavity.

根据本申请的一个实施例，当根据升温沸腾阶段的运行时间和烹饪腔内的压力控制真空装置关闭时，控制单元70用于，在升温沸腾阶段的运行时间大于或等于预设关闭时间且烹饪腔内的压力处于预设压力范围时，控制真空装置30关闭。According to an embodiment of the present application, when the vacuum device is controlled to be turned off according to the operating time of the heating and boiling phase and the pressure in the cooking cavity, the control unit 70 is configured to: when the operating time of the heating and boiling phase is greater than or equal to a preset off time and cooking When the pressure in the cavity is within a preset pressure range, the vacuum device 30 is controlled to be turned off.

根据本申请的一个实施例，控制单元70用于，在升温沸腾阶段的运行时间大于或等于预设关闭时间且烹饪腔内的压力大于预设压力范围的压力上限值时，判断烹饪器具出现故障。According to an embodiment of the present application, the control unit 70 is configured to determine that a cooking appliance appears when the operating time of the heating and boiling phase is greater than or equal to a preset off time and the pressure in the cooking cavity is greater than a pressure upper limit value of a preset pressure range. malfunction.

根据本申请的一个实施例，控制单元70用于，在升温沸腾阶段之前，确定烹饪腔内的米水量，并根据烹饪腔内的米水量确定预设关闭时间和预设压力范围。According to an embodiment of the present application, the control unit 70 is configured to determine an amount of rice water in the cooking cavity before the heating and boiling phase, and determine a preset close time and a preset pressure range according to the amount of rice water in the cooking cavity.

根据本申请的一个实施例，当根据升温沸腾阶段的运行时间和烹饪腔内的温度控制真空装置关闭时，控制单元70用于在升温沸腾阶段的运行时间大于或等于预设关闭时间且烹饪腔内的温度处于预设温度范围时，控制真空装置30关闭。According to an embodiment of the present application, when the vacuum device is turned off according to the operating time of the heating and boiling phase and the temperature in the cooking cavity, the control unit 70 is configured to operate the heating and boiling phase with a running time greater than or equal to a preset closing time and the cooking cavity When the internal temperature is within a preset temperature range, the vacuum device 30 is controlled to be turned off.

根据本申请的一个实施例，控制单元70用于在升温沸腾阶段的运行时间大于或等于预设关闭时间且烹饪腔内的温度小于预设温度范围的温度下限值时，判断烹饪器具出现故障。According to an embodiment of the present application, the control unit 70 is configured to determine that the cooking appliance is faulty when the running time during the heating and boiling phase is greater than or equal to a preset off time and the temperature in the cooking cavity is less than a temperature lower limit of the preset temperature range. .

根据本申请的一个实施例，控制单元70用于在升温沸腾阶段之前，确定烹饪腔内的米水量，并根据烹饪腔内的米水量确定预设关闭时间和预设温度范围。According to an embodiment of the present application, the control unit 70 is configured to determine an amount of rice water in the cooking cavity before the heating and boiling phase, and determine a preset close time and a preset temperature range according to the amount of rice water in the cooking cavity.

根据本申请的一个实施例，通过烹饪腔11内的温度确定烹饪器具的升温沸腾阶段，其中，控制单元70在烹饪腔内的温度达到第一温度值时，确定烹饪器具进入升温沸腾阶段，其中，第一温度值根据米的糊化温度确定的，且第一温度值小于大气压沸点。According to an embodiment of the present application, the temperature-boiling phase of the cooking appliance is determined by the temperature in the cooking cavity 11, wherein the control unit 70 determines that the cooking appliance enters the temperature-boiling phase when the temperature in the cooking cavity reaches a first temperature value, where The first temperature value is determined according to the gelatinization temperature of the rice, and the first temperature value is less than the atmospheric pressure boiling point.

根据本申请的一个实施例，控制单元70还用于，控制加热装置40进行加热工作，并控制真空装置30对烹饪腔进行至少一次抽真空，以使烹饪腔在烹饪腔内的温度达到第一温度值或大于第一温度值预设阈值时产生沸腾气泡。According to an embodiment of the present application, the control unit 70 is further configured to control the heating device 40 to perform heating work, and control the vacuum device 30 to evacuate the cooking cavity at least once, so that the temperature of the cooking cavity in the cooking cavity reaches the first temperature. A boiling bubble is generated when the temperature value is greater than a preset threshold of the first temperature value.

根据本申请的一个实施例，第一温度值小于或等于米的糊化温度；或者，第一温度值为55℃～65℃。According to an embodiment of the present application, the first temperature value is less than or equal to the gelatinization temperature of the rice; or, the first temperature value is 55 ° C to 65 ° C.

根据本申请的一个实施例，控制单元70还用于，控制加热装置40进行加热工作，同时控制真空装置30对烹饪腔进行抽真空；或者先控制真空装置30对烹饪腔进行抽真空，再控制加热装置40进行加热工作；或者先控制加热装置40进行加热工作，再控制真空装置30对烹饪腔进行抽真空。According to an embodiment of the present application, the control unit 70 is further configured to control the heating device 40 to perform heating work, and at the same time control the vacuum device 30 to evacuate the cooking cavity; or first control the vacuum device 30 to evacuate the cooking cavity, and then control The heating device 40 performs heating work; or first, the heating device 40 is controlled to perform heating work, and then the vacuum device 30 is controlled to evacuate the cooking cavity.

根据本申请的一个实施例，控制单元70还用于，当加热装置40进行加热同时真空装置进行抽真空的时间达到预设时间时，控制加热装置间隔地进行加热工作或连续地进行加热工作，和/或控制真空装置30间隔地进行抽真空或连续地进行抽真空；或者，先控制真空装置30对烹饪腔进行抽真空再控制加热装置40进行加热工作包括：当真空装置30进行抽真空的时间达到预设抽真空时间时，再控制加热装置40进行加热工作；或者，先控制加热装置40进行加热工作再控制真空装置30对烹饪腔进行抽真空包括；当加热装置40进行加热工作的时间达到预设加热时间时，再控制真空装置30进行抽真空。According to an embodiment of the present application, the control unit 70 is further configured to control the heating device to perform the heating operation at intervals or continuously when the heating device 40 performs heating and the vacuum device evacuates for a preset time. And / or control the vacuum device 30 to perform evacuation at intervals or continuously; or, first control the vacuum device 30 to evacuate the cooking cavity and then control the heating device 40 to perform heating operations including: when the vacuum device 30 performs vacuum When the time reaches the preset evacuation time, the heating device 40 is controlled to perform the heating work; or, the heating device 40 is controlled to perform the heating work and then the vacuum device 30 is controlled to perform the vacuuming on the cooking cavity. When the heating device 40 is performing the heating work, When the preset heating time is reached, the vacuum device 30 is controlled to perform vacuuming.

根据本申请的一个实施例，预设时间为0-20min；或者预设抽真空时间为0-20min；或者预设加热时间为0-20min。According to an embodiment of the present application, the preset time is 0-20min; or the preset evacuation time is 0-20min; or the preset heating time is 0-20min.

根据本申请的一个实施例，控制单元70还用于，在控制加热装置进行加热工作的过程中，还控制真空装置继续进行抽真空；或者，先控制加热装置进行加热工作再控制真空装置对烹饪腔进行抽真空还包括：在控制真空装置进行抽真空的过程中，还控制加热装置继续进行加热。According to an embodiment of the present application, the control unit 70 is further configured to control the heating device to continue to perform vacuum while controlling the heating device to perform the heating work; or, first control the heating device to perform the heating work and then control the vacuum device to perform cooking. Evacuating the cavity also includes controlling the heating device to continue heating during the process of controlling the vacuum device to perform the vacuum.

根据本申请的一个实施例，控制单元70进一步用于，获取预设的升温速度，并在控制加热装置继续进行加热工作时，根据预设的升温速度和烹饪腔内的温度控制加热装置间隔地进行加热工作或连续地进行加热工作。According to an embodiment of the present application, the control unit 70 is further configured to obtain a preset heating rate and control the heating device to be spaced apart according to the preset heating rate and the temperature in the cooking cavity when the heating device is controlled to continue the heating work. The heating work is performed or continuously performed.

根据本申请的一个实施例，控制单元70进一步用于，在烹饪器具的烹饪过程中，检测烹饪腔内的压力，并获取预设压力，以及根据预设压力和烹饪腔内的压力控制真空装置间隔地进行抽真空或连续地进行抽真空，其中，预设压力小于大气压。According to an embodiment of the present application, the control unit 70 is further configured to, during the cooking process of the cooking appliance, detect the pressure in the cooking cavity and obtain a preset pressure, and control the vacuum device according to the preset pressure and the pressure in the cooking cavity. Evacuation is performed at intervals or continuously, where the preset pressure is less than atmospheric pressure.

根据本申请的一个实施例，预设压力根据米的糊化温度确定。According to an embodiment of the present application, the preset pressure is determined according to a gelatinization temperature of the rice.

根据本申请的一个实施例，预设压力为20kPa～60kPa。According to an embodiment of the present application, the preset pressure is 20 kPa to 60 kPa.

根据本申请的一个实施例，当烹饪器具处于升温沸腾阶段时，控制单元70通过控制加热装置以使烹饪腔内的温度从第一温度值上升到第二温度值，其中，第二温度值大于第一温度值且小于或等于大气压沸点。According to an embodiment of the present application, when the cooking appliance is in a boiling phase, the control unit 70 controls the heating device to increase the temperature in the cooking cavity from a first temperature value to a second temperature value, where the second temperature value is greater than The first temperature value is less than or equal to the atmospheric pressure boiling point.

根据本申请的一个实施例，控制单元70还用于，控制加热装置进行加热工作，并对真空装置进行控制，以至少一次出现在烹饪腔内的温度增加时烹饪腔内的压力衰减，以使烹饪腔在烹饪腔内的温度达到第一温度值或大于第一温度值预设阈值时产生沸腾气泡。According to an embodiment of the present application, the control unit 70 is further configured to control the heating device to perform heating work and control the vacuum device to attenuate the pressure in the cooking cavity when the temperature in the cooking cavity increases at least once, so that When the temperature in the cooking cavity reaches a first temperature value or is greater than a preset threshold of the first temperature value, boiling bubbles are generated.

根据本申请的一个实施例，控制单元70还用于，在抽气烹饪过程中，控制锅内气压值在烹饪食材的第一温度点和第二温度点之间的第一积分值，与锅外气压值在第一温度点和第二温度点之间的第二积分值的比值，小于设定比值阈值；其中，设定比值阈值等于或者小于1，第二温度点大于第一温度点，且第一温度点和第二温度点均小于锅外气压值对应的沸腾温度。According to an embodiment of the present application, the control unit 70 is further configured to control a first integrated value of the pressure value in the pan between the first temperature point and the second temperature point of the cooking ingredients during the air-extracting cooking process and the pot The ratio of the second integral value between the first temperature point and the second temperature point of the outside air pressure is smaller than the set ratio threshold; wherein the set ratio threshold is equal to or less than 1, and the second temperature point is greater than the first temperature point, And the first temperature point and the second temperature point are both lower than the boiling temperature corresponding to the pressure value outside the pot.

根据本申请的一个实施例，设定比值阈值等于或者小于0.8；或者，设定比值阈值等于或者小于0.6；或者，设定比值阈值等于或者小于0.5；或者，设定比值阈值等于或者小于0.4。According to an embodiment of the present application, the set ratio threshold is equal to or less than 0.8; or the set ratio threshold is equal to or less than 0.6; or the set ratio threshold is equal to or less than 0.5; or the set ratio threshold is equal to or less than 0.4.

根据本申请的一个实施例，第一温度点和第二温度点均大于烹饪食材的糊化温度和设定差值温度之间的差值；或者，第一温度点和第二温度点均大于抽气开始时刻对应的温度值；或者，第一温度点和第二温度点均大于加热开始时刻对应的温度值。According to an embodiment of the present application, the first temperature point and the second temperature point are both greater than the difference between the gelatinization temperature and the set difference temperature of the cooking ingredients; or, the first temperature point and the second temperature point are both greater than The temperature value corresponding to the start of pumping; or both the first temperature point and the second temperature point are greater than the temperature value corresponding to the start of heating.

根据本申请的一个实施例，第一温度点等于锅内温度的初始值。According to an embodiment of the present application, the first temperature point is equal to an initial value of the temperature in the pot.

根据本申请的一个实施例，控制单元70还用于，控制锅内气压值在第一温度点和第二温度点之间往复变化；和/或，控制锅内气压值在第二温度点之后的第一设定时间内，大于锅外气压值。According to an embodiment of the present application, the control unit 70 is further configured to control the air pressure value in the pot to change back and forth between the first temperature point and the second temperature point; and / or, control the air pressure value in the pot after the second temperature point The first set time is greater than the pressure outside the pot.

需要说明的是，前述对烹饪器具的烹饪控制方法实施例的解释说明也适用于该实施例的烹饪器具，此处不再赘述。It should be noted that the foregoing explanation of the embodiment of the cooking control method of the cooking appliance is also applicable to the cooking appliance of this embodiment, and details are not described herein again.

如图33所示，本申请实施例的烹饪器具的控制装置可包括：温度获取模块1000、第一识别模块2000、第二识别模块3000和控制模块4000。As shown in FIG. 33, the control device for a cooking appliance according to an embodiment of the present application may include a temperature acquisition module 1000, a first identification module 2000, a second identification module 3000, and a control module 4000.

其中，温度获取模块100用于获取压力烹饪器具内的温度。第一识别模块2000用于识别压力烹饪器具内的温度大于第一预设温度阈值。第二识别模块3000用于在压力烹饪器具内的温度大于第一预设温度阈值时，识别压力烹饪器具内的温度所处的温度范围。控制模块4000用于根据所处的温度范围，对压力烹饪器具内的压力进行控制。The temperature acquisition module 100 is configured to acquire a temperature in the pressure cooking appliance. The first identification module 2000 is used to identify that the temperature in the pressure cooking appliance is greater than a first preset temperature threshold. The second identification module 3000 is configured to identify a temperature range in which the temperature in the pressure cooking appliance is located when the temperature in the pressure cooking appliance is greater than a first preset temperature threshold. The control module 4000 is used to control the pressure in the pressure cooking appliance according to the temperature range in which it is located.

根据本申请的一个实施例，控制模块4000用于，判断压力烹饪器具内的温度是否在第一预设温度范围内；如果压力烹饪器具内的温度在第一预设温度范围内，则将压力烹饪器具内的压力控制在第一压力范围；如果压力烹饪器具的温度大于第一预设温度范围，则进一步判断压力烹饪器具内的温度是否在第二预设温度范围内；如果压力烹饪器具内的温度在第二预设温度范围内，则将压力烹饪器具内的压力控制在第二压力范围，其中，第二压力范围的压力值大于第一压力范围的压力值。According to an embodiment of the present application, the control module 4000 is configured to determine whether the temperature in the pressure cooking appliance is within the first preset temperature range; if the temperature in the pressure cooking appliance is within the first preset temperature range, the pressure is The pressure in the cooking appliance is controlled in the first pressure range; if the temperature of the pressure cooking appliance is greater than the first preset temperature range, it is further judged whether the temperature in the pressure cooking appliance is in the second preset temperature range; If the temperature is within the second preset temperature range, the pressure in the pressure cooking appliance is controlled to the second pressure range, wherein the pressure value in the second pressure range is greater than the pressure value in the first pressure range.

根据本申请的一个实施例，第一预设温度范围为第一预设温度阈值到第二预设温度阈值之间，第二预设温度范围为第二预设温度阈值到第三预设温度阈值之间。According to an embodiment of the present application, the first preset temperature range is between the first preset temperature threshold and the second preset temperature threshold, and the second preset temperature range is between the second preset temperature threshold and the third preset temperature. Between thresholds.

根据本申请的一个实施例，第一预设温度阈值的取值范围为55℃-65℃，第二预设温度阈值的取值范围为70℃-80℃，第三预设温度阈值的取值范围为85℃-95℃。According to an embodiment of the present application, the value range of the first preset temperature threshold is 55 ° C-65 ° C, the value range of the second preset temperature threshold is 70 ° C-80 ° C, and the value of the third preset temperature threshold is Values range from 85 ° C to 95 ° C.

根据本申请的一个实施例，第一压力范围为10kPa-80kPa，第二压力范围为30kPa-90kPa。According to an embodiment of the present application, the first pressure range is 10 kPa-80 kPa, and the second pressure range is 30 kPa-90 kPa.

根据本申请的一个实施例，第一压力范围为20kPa-70kPa，第二压力范围为40kPa-90kPa。According to an embodiment of the present application, the first pressure range is 20 kPa-70 kPa, and the second pressure range is 40 kPa-90 kPa.

根据本申请的一个实施例，第一压力范围为40kPa-60kPa，第二压力范围为50kPa-90kPa。According to an embodiment of the present application, the first pressure range is from 40 kPa to 60 kPa, and the second pressure range is from 50 kPa to 90 kPa.

根据本申请的一个实施例，第一压力范围为60kPa-80kPa，第二压力范围为70kPa-90kPa。According to an embodiment of the present application, the first pressure range is 60 kPa-80 kPa, and the second pressure range is 70 kPa-90 kPa.

根据本申请的一个实施例，控制模块4000用于，如果压力烹饪器具内的温度大于第一预设温度阈值且小于第二预设温度阈值，则将压力烹饪器具的压力变化值控制在第一变化范围内，其中，第一变化范围以第一预设温度阈值对应的压力为基准；如果压力烹饪器具内的温度大于第二预设温度阈值且小于第三预设温度阈值，则将压力烹饪器具的压力变化值控制在第二变化范围内，其中，第二变化范围以第二预设温度阈值对应的压力为基准。According to an embodiment of the present application, the control module 4000 is configured to control a pressure change value of the pressure cooking appliance to a first value if the temperature in the pressure cooking appliance is greater than a first preset temperature threshold value and less than a second preset temperature threshold value. Within the variation range, wherein the first variation range is based on the pressure corresponding to the first preset temperature threshold; if the temperature in the pressure cooking appliance is greater than the second preset temperature threshold and less than the third preset temperature threshold, the pressure cooking is performed The pressure change value of the appliance is controlled within a second change range, wherein the second change range is based on the pressure corresponding to the second preset temperature threshold.

根据本申请的一个实施例，第一变化范围为20kPa，第二变化范围为20kPa。According to an embodiment of the present application, the first variation range is 20 kPa, and the second variation range is 20 kPa.

需要说明的是，本申请实施例的烹饪器具的控制装置中未披露的细节，请参照本申请实施例的烹饪器具的控制方法中所披露的细节，具体这里不再赘述。It should be noted that, for details not disclosed in the control device of the cooking appliance in the embodiment of the present application, please refer to the details disclosed in the control method of the cooking appliance in the embodiment of the present application, and details are not described herein again.

另外，本申请实施例提出的一种非临时性计算机可读存储介质，其上存储有计算机程序，计算机程序被处理器执行时实现第一方面实施例提出的压力烹饪器具的控制方法，或第二方面实施例提出的压力烹饪器具的控制方法。In addition, a non-transitory computer-readable storage medium provided in the embodiments of the present application stores a computer program thereon, and when the computer program is executed by a processor, the method for controlling a pressure cooking appliance provided in the embodiment of the first aspect, or the first A method for controlling a pressure cooking appliance provided by the embodiment of the second aspect.

应当理解，本申请的各部分可以用硬件、软件、固件或它们的组合来实现。在上述实施方式中，多个步骤或方法可以用存储在存储器中且由合适的指令执行***执行的软件或固件来实现。例如，如果用硬件来实现，和在另一实施方式中一样，可用本领域公知的下列技术中的任一项或他们的组合来实现：具有用于对数据信号实现逻辑功能的逻辑门电路的离散逻辑电路，具有合适的组合逻辑门电路的专用集成电路，可编程门阵列(PGA)，现场可编程门阵列(FPGA)等。It should be understood that each part of the application may be implemented by hardware, software, firmware, or a combination thereof. In the above embodiments, multiple steps or methods may be implemented by software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, it may be implemented using any one or a combination of the following techniques known in the art: Discrete logic circuits, application-specific integrated circuits with suitable combinational logic gate circuits, programmable gate arrays (PGA), field programmable gate arrays (FPGA), etc.

另外，在本申请的描述中，术语“中心”、“纵向”、“横向”、“长度”、“宽度”、“厚度”、“上”、“下”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”、“内”、“外”、“顺时针”、“逆时针”、“轴向”、“径向”、“周向”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本申请和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本申请的限制。In addition, in the description of this application, the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "Left", "Right", "Vertical", "Horizontal", "Top", "Bottom", "Inner", "Outside", "Clockwise", "Counterclockwise", "Axial", "Diameter" The directions or positional relationships indicated by “direction” and “circumferential direction” are based on the direction or positional relationships shown in the drawings, and are only for the convenience of describing this application and simplifying the description, rather than indicating or implying that the device or element referred to must have The specific orientation is constructed and operated in a specific orientation, so it cannot be understood as a limitation on this application.

此外，术语“第一”、“第二”仅用于描述目的，而不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。由此，限定有“第一”、“第二”的特征可以明示或者隐含地包括一个或者更多个该特征。在本申请的描述中，“多个”的含义是两个或两个以上，除非另有明确具体的限定。In addition, the terms "first" and "second" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as “first” and “second” may explicitly or implicitly include one or more of the features. In the description of the present application, the meaning of "a plurality" is two or more, unless specifically defined otherwise.

在本申请中，除非另有明确的规定和限定，术语“安装”、“相连”、“连接”、“固定”等术语应做广义理解，例如，可以是固定连接，也可以是可拆卸连接，或成一体；可以是机械连接，也可以是电连接；可以是直接相连，也可以通过中间媒介间接相连，可以是两个元件内部的连通或两个元件的相互作用关系。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本申请中的具体含义。In this application, the terms "installation," "connected," "connected," and "fixed" should be broadly understood unless otherwise specified and limited. For example, they can be fixed connections or removable connections. , Or integrated; it can be mechanical or electrical connection; it can be directly connected, or it can be indirectly connected through an intermediate medium, it can be the internal connection of the two elements or the interaction between the two elements. For those of ordinary skill in the art, the specific meanings of the above terms in this application can be understood according to specific situations.

在本申请中，除非另有明确的规定和限定，第一特征在第二特征“上”或“下”可以是第一和第二特征直接接触，或第一和第二特征通过中间媒介间接接触。而且，第一特征在第二特征“之上”、“上方”和“上面”可是第一特征在第二特征正上方或斜上方，或仅仅表示第一特征水平高度高于第二特征。第一特征在第二特征“之下”、“下方”和“下面”可以是第一特征在第二特征正下方或斜下方，或仅仅表示第一特征水平高度小于第二特征。In this application, unless explicitly stated and defined otherwise, the first feature "on" or "down" of the second feature may be the first and second features in direct contact, or the first and second features indirectly through an intermediate medium. contact. Moreover, the first feature is "above", "above", and "above" the second feature. The first feature is directly above or obliquely above the second feature, or only indicates that the first feature is higher in level than the second feature. The first feature is “below”, “below”, and “below” of the second feature. The first feature may be directly below or obliquely below the second feature, or it may simply indicate that the first feature is less horizontal than the second feature.

在本说明书的描述中，参考术语“一个实施例”、“一些实施例”、“示例”、“具体示例”、或“一些示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本申请的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不必须针对的是相同的实施例或示例。而且，描述的具体特征、结构、材料或者特点可以在任一个或多个实施例或示例中以合适的方式结合。此外，在不相互矛盾的情况下，本领域的技术人员可以将本说明书中描述的不同实施例或示例以及不同实施例或示例的特征进行结合和组合。In the description of this specification, the description with reference to the terms “one embodiment”, “some embodiments”, “examples”, “specific examples”, or “some examples” and the like means specific features described in conjunction with the embodiments or examples , Structure, material, or characteristic is included in at least one embodiment or example of the present application. In this specification, the schematic expressions of the above terms are not necessarily directed to the same embodiment or example. Moreover, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. In addition, without any contradiction, those skilled in the art may combine and combine different embodiments or examples and features of the different embodiments or examples described in this specification.

尽管上面已经示出和描述了本申请的实施例，可以理解的是，上述实施例是示例性的，不能理解为对本申请的限制，本领域的普通技术人员在本申请的范围内可以对上述实施例进行变化、修改、替换和变型。Although the embodiments of the present application have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limitations on the present application. Those skilled in the art may, within the scope of the present application, understand the above. Embodiments are subject to change, modification, substitution, and modification.

Claims

一种烹饪器具的烹饪控制方法，其特征在于，所述烹饪器具包括锅体、盖体、真空装置和加热装置，所述盖体可活动地安装于所述锅体，在所述盖体处于关闭位置时所述锅体和所述盖体之间形成密封的烹饪腔，所述真空装置在所述烹饪腔密闭时对所述烹饪腔进行抽真空以使所述烹饪腔内形成负压真空，所述方法包括以下步骤：A cooking control method for a cooking appliance, characterized in that the cooking appliance includes a pot body, a cover body, a vacuum device, and a heating device, and the cover body is movably mounted on the pot body, and the cover body is located in the cover body. In the closed position, a sealed cooking cavity is formed between the pot body and the cover body, and the vacuum device evacuates the cooking cavity when the cooking cavity is closed to form a negative pressure vacuum in the cooking cavity. The method includes the following steps:

在所述烹饪器具的烹饪过程中，检测所述烹饪器具的烹饪参数，其中，所述烹饪过程包括预处理阶段、升温沸腾阶段和高温沸腾阶段，所述烹饪参数包括所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中的至少一个；During the cooking process of the cooking appliance, the cooking parameters of the cooking appliance are detected, wherein the cooking process includes a pre-treatment phase, a temperature-boiling phase, and a high-temperature boiling phase, and the cooking parameters include a temperature in the cooking cavity. At least one of the pressure in the cooking cavity and the operating time of the heating and boiling phase;

当所述烹饪器具处于所述升温沸腾阶段时，控制所述加热装置进行加热工作，并控制所述真空装置对所述烹饪腔进行抽真空，以使所述烹饪腔在所述烹饪腔内的温度达到第一温度值或大于所述第一温度值预设阈值时产生沸腾气泡；When the cooking appliance is in the heating and boiling phase, the heating device is controlled to perform heating work, and the vacuum device is controlled to evacuate the cooking cavity, so that the cooking cavity is in the cooking cavity. When the temperature reaches a first temperature value or is greater than a preset threshold of the first temperature value, boiling bubbles are generated;

根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭，直至所述烹饪器具进入所述高温沸腾阶段。Controlling the vacuum device to turn off according to at least one of the temperature in the cooking cavity, the pressure in the cooking cavity, and the operating time of the heating and boiling phase, until the cooking appliance enters the high temperature boiling phase.
根据权利要求1所述的烹饪器具的烹饪控制方法，其特征在于，当根据所述烹饪腔内的温度控制所述真空装置关闭时，根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭包括：The cooking control method for a cooking appliance according to claim 1, wherein, when the vacuum device is controlled to be turned off according to the temperature in the cooking cavity, the cooking device according to the temperature in the cooking cavity, At least one of a pressure and an operating time of the temperature-boiling phase controlling the vacuum device to shut down includes:

当所述烹饪腔内的温度大于或等于预设关闭温度时，控制所述真空装置关闭；或者Controlling the vacuum device to turn off when the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature; or

根据所述烹饪腔内的温度获取所述烹饪腔内的温度在预设采样时间内上升速率，并当所述温度在预设采样时间内上升速率小于预设温度上升速率时，控制所述真空装置关闭。Obtaining a temperature rising rate of the temperature in the cooking cavity within a preset sampling time according to the temperature in the cooking cavity, and controlling the vacuum when the temperature rising rate within the preset sampling time is less than a preset temperature rising rate Device is off.
根据权利要求2所述的烹饪器具的烹饪控制方法，其特征在于，还包括：The cooking control method for a cooking appliance according to claim 2, further comprising:

在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量；Determining the amount of rice water in the cooking cavity before the heating and boiling phase;

根据所述烹饪腔内的米水量确定所述预设关闭温度或所述预设温度上升速率。Determining the preset closing temperature or the preset temperature rising rate according to the amount of rice water in the cooking cavity.
根据权利要求1所述的烹饪器具的烹饪控制方法，其特征在于，当根据所述升温沸腾阶段的运行时间控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭包括：The cooking control method for a cooking appliance according to claim 1, wherein, when the vacuum device is controlled to be turned off according to the operating time of the heating and boiling phase, the cooking device according to the temperature in the cooking cavity, the cooking At least one of the pressure in the cavity and the operating time of the temperature-boiling stage controlling the vacuum device to shut down includes:

当所述升温沸腾阶段的运行时间大于或等于预设关闭时间时，控制所述真空装置关闭。When the running time of the heating and boiling phase is greater than or equal to a preset closing time, the vacuum device is controlled to be turned off.
根据权利要求4所述的烹饪器具的烹饪控制方法，其特征在于，还包括：The cooking control method for a cooking appliance according to claim 4, further comprising:

在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量；Determining the amount of rice water in the cooking cavity before the heating and boiling phase;

根据所述烹饪腔内的米水量确定所述预设关闭时间。Determining the preset closing time according to the amount of rice water in the cooking cavity.
根据权利要求1所述的烹饪器具的烹饪控制方法，其特征在于，当根据所述烹饪腔内的压力控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭包括：The cooking control method for a cooking appliance according to claim 1, wherein when the vacuum device is controlled to be turned off according to the pressure in the cooking cavity, the cooking cavity is based on the temperature in the cooking cavity, At least one of the internal pressure and the operating time of the temperature-boiling phase controlling the vacuum device to shut down includes:

当所述烹饪腔内的压力上升到大于或等于预设关闭压力时，控制所述真空装置关闭；或者When the pressure in the cooking cavity rises to be greater than or equal to a preset closing pressure, controlling the vacuum device to close; or

根据所述烹饪腔内的压力获取所述烹饪腔内的压力在预设采样时间内上升速率，并当所述压力在预设采样时间内上升速率大于预设压力上升速率时，控制所述真空装置关闭。Obtaining a rising rate of the pressure in the cooking cavity within a preset sampling time according to the pressure in the cooking cavity, and controlling the vacuum when the rising rate of the pressure within the preset sampling time is greater than a preset pressure rising rate Device is off.
根据权利要求6所述的烹饪器具的烹饪控制方法，其特征在于，还包括：The cooking control method for a cooking appliance according to claim 6, further comprising:

在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量；Determining the amount of rice water in the cooking cavity before the heating and boiling phase;

根据所述烹饪腔内的米水量确定所述预设关闭压力或所述预设压力上升速率。Determining the preset closing pressure or the preset pressure rising rate according to the amount of rice water in the cooking cavity.
根据权利要求1所述的烹饪器具的烹饪控制方法，其特征在于，The cooking control method for a cooking appliance according to claim 1, wherein:

当根据所述烹饪腔内的温度和所述烹饪腔内的压力控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭包括：When the vacuum device is controlled to be turned off according to the temperature in the cooking cavity and the pressure in the cooking cavity, the according to the temperature in the cooking cavity, the pressure in the cooking cavity, and the temperature in the boiling stage At least one of the running times controlling the vacuum device to shut down includes:

当所述烹饪腔内的温度大于或等于预设关闭温度且所述烹饪腔内的压力处于预设压力范围时，控制所述真空装置关闭；Controlling the vacuum device to turn off when the temperature in the cooking cavity is greater than or equal to a preset shutdown temperature and the pressure in the cooking cavity is within a preset pressure range;

或者，当根据所述升温沸腾阶段的运行时间和所述烹饪腔内的压力控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少两个控制所述真空装置关闭包括：Alternatively, when the vacuum device is controlled to be turned off according to the operating time of the heating and boiling phase and the pressure in the cooking cavity, the temperature is based on the temperature in the cooking cavity, the pressure in the cooking cavity, and the temperature rise At least two controlling the closing of the vacuum device during the running period of the boiling stage include:

当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的压力处于预设压力范围时，控制所述真空装置关闭；Controlling the vacuum device to turn off when the running time of the heating and boiling phase is greater than or equal to a preset shutdown time and the pressure in the cooking cavity is within a preset pressure range;

或者，当根据所述升温沸腾阶段的运行时间和所述烹饪腔内的温度控制所述真空装置关闭时，所述根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少两个控制所述真空装置关闭包括：Alternatively, when the vacuum device is controlled to be turned off according to the running time of the heating and boiling phase and the temperature in the cooking cavity, the temperature is controlled according to the temperature in the cooking cavity, the pressure in the cooking cavity, and the temperature rise. At least two controlling the closing of the vacuum device during the running period of the boiling stage include:

当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的温度处于预设温度范围时，控制所述真空装置关闭。When the running time of the heating and boiling phase is greater than or equal to a preset shutdown time and the temperature in the cooking cavity is within a preset temperature range, the vacuum device is controlled to be turned off.
根据权利要求8所述的烹饪器具的烹饪控制方法，其特征在于，还包括：The cooking control method for a cooking appliance according to claim 8, further comprising:

当所述烹饪腔内的温度小于所述预设关闭温度且所述烹饪腔内的压力大于所述预设压力范围的压力上限值时，判断所述烹饪器具出现故障；When the temperature in the cooking cavity is less than the preset shutdown temperature and the pressure in the cooking cavity is greater than a pressure upper limit value of the preset pressure range, it is determined that the cooking appliance is malfunctioning;

或者，当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的压力大于所述预设压力范围的压力上限值时，判断所述烹饪器具出现故障；Alternatively, when the operating time of the heating and boiling phase is greater than or equal to a preset closing time and the pressure in the cooking cavity is greater than a pressure upper limit value of the preset pressure range, it is judged that the cooking appliance is faulty;

或者，当所述升温沸腾阶段的运行时间大于或等于预设关闭时间且所述烹饪腔内的温度小于所述预设温度范围的温度下限值时，判断所述烹饪器具出现故障。Alternatively, when the operating time of the heating and boiling phase is greater than or equal to a preset off time and the temperature in the cooking cavity is less than a lower temperature limit of the preset temperature range, it is determined that the cooking appliance is malfunctioning.
根据权利要求8所述的烹饪器具的烹饪控制方法，其特征在于，还包括：The cooking control method for a cooking appliance according to claim 8, further comprising:

在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量，并根据所述烹饪腔内的米水量确定所述预设关闭温度和所述预设压力范围；Determining the amount of rice water in the cooking cavity before the heating and boiling phase, and determining the preset shutdown temperature and the preset pressure range according to the amount of rice water in the cooking cavity;

或者，在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量，并根据所述烹饪腔内的米水量确定所述预设关闭时间和所述预设压力范围；Alternatively, before the heating and boiling phase, determine the amount of rice water in the cooking cavity, and determine the preset closing time and the preset pressure range according to the amount of rice water in the cooking cavity;

或者，在所述升温沸腾阶段之前，确定所述烹饪腔内的米水量，并根据所述烹饪腔内的米水量确定所述预设关闭时间和所述预设温度范围。Alternatively, before the heating and boiling phase, the amount of rice water in the cooking cavity is determined, and the preset off time and the preset temperature range are determined according to the amount of rice water in the cooking cavity.
根据权利要求1所述的烹饪器具的烹饪控制方法，其特征在于，通过所述烹饪腔内的温度确定所述烹饪器具的所述升温沸腾阶段，其中，The cooking control method for a cooking appliance according to claim 1, wherein the temperature-boiling stage of the cooking appliance is determined by a temperature in the cooking cavity, wherein,

在所述烹饪腔内的温度达到第一温度值时，确定所述烹饪器具进入所述升温沸腾阶段，其中，所述第一温度值根据米的糊化温度确定的，且小于所述大气压沸点。When the temperature in the cooking cavity reaches a first temperature value, it is determined that the cooking appliance enters the heating and boiling phase, wherein the first temperature value is determined according to a gelatinization temperature of rice and is less than the atmospheric pressure boiling point .
根据权利要求11所述的烹饪器具的烹饪控制方法，其特征在于，所述控制所述加热装置进行加热工作，并控制所述真空装置对所述烹饪腔进行抽真空，包括：The cooking control method for a cooking appliance according to claim 11, wherein the controlling the heating device to perform heating work and controlling the vacuum device to evacuate the cooking cavity comprises:

控制所述加热装置进行加热工作，并控制所述真空装置对所述烹饪腔进行至少一次抽真空，以使所述烹饪腔在所述烹饪腔内的温度达到所述第一温度值或大于所述第一温度值预设阈值时产生沸腾气泡。Controlling the heating device to perform heating work, and controlling the vacuum device to evacuate the cooking cavity at least once, so that the temperature of the cooking cavity in the cooking cavity reaches the first temperature value or higher than When the first temperature value is preset to a threshold, boiling bubbles are generated.
根据权利要求11所述的烹饪器具的烹饪控制方法，其特征在于，The cooking control method for a cooking appliance according to claim 11, wherein:

所述第一温度值小于或等于所述米的糊化温度；The first temperature value is less than or equal to the gelatinization temperature of the rice;

或者，所述第一温度值为55℃～65℃。Alternatively, the first temperature value is 55 ° C to 65 ° C.
根据权利要求12所述的烹饪器具的烹饪控制方法，其特征在于，所述控制所述真空装置对所述烹饪腔进行至少一次抽真空包括：The cooking control method for a cooking appliance according to claim 12, wherein the controlling the vacuum device to evacuate the cooking cavity at least once comprises:

控制所述加热装置进行加热工作，同时控制所述真空装置对所述烹饪腔进行抽真空；或者Controlling the heating device to perform heating work, and simultaneously controlling the vacuum device to evacuate the cooking cavity; or

先控制所述真空装置对所述烹饪腔进行抽真空，再控制所述加热装置进行加热工作；或者First controlling the vacuum device to evacuate the cooking cavity, and then controlling the heating device to perform heating work; or

先控制所述加热装置进行加热工作，再控制所述真空装置对所述烹饪腔进行抽真空。First control the heating device to perform heating work, and then control the vacuum device to evacuate the cooking cavity.
根据权利要求14所述的烹饪器具的烹饪控制方法，其特征在于，还包括：The cooking control method for a cooking appliance according to claim 14, further comprising:

当所述加热装置进行加热同时所述真空装置进行抽真空的时间达到预设时间时，控制所述加热装置间隔地进行加热工作或连续地进行加热工作，和/或控制所述真空装置间隔地进行抽真空或连续地进行抽真空；When the heating device performs heating while the vacuum device performs vacuuming for a preset time, the heating device is controlled to perform heating work intermittently or continuously, and / or the vacuum device is controlled to perform heating intermittently. Evacuation or continuous evacuation;

或者，所述先控制所述真空装置对所述烹饪腔进行抽真空再控制所述加热装置进行加热工作包括：当所述真空装置进行抽真空的时间达到预设抽真空时间时，再控制所述加热装置进行加热工作；Alternatively, the first controlling the vacuum device to evacuate the cooking cavity and then controlling the heating device to perform the heating operation includes: when the time for the vacuum device to perform the vacuuming reaches a preset vacuuming time, then controlling the The heating device performs heating work;

或者，所述先控制所述加热装置进行加热工作再控制所述真空装置对所述烹饪腔进行抽真空包括；当所述加热装置进行加热工作的时间达到预设加热时间时，再控制所述真空装置进行抽真空。Alternatively, the step of controlling the heating device to perform heating work and then controlling the vacuum device to evacuate the cooking cavity includes: controlling the heating device to perform a heating operation for a preset heating time, and then controlling the The vacuum device performs vacuuming.
根据权利要求15所述的烹饪器具的烹饪控制方法，其特征在于，The cooking control method for a cooking appliance according to claim 15, wherein

所述预设时间为0-20min；或者The preset time is 0-20min; or

所述预设抽真空时间为0-20min；或者The preset evacuation time is 0-20min; or

所述预设加热时间为0-20min。The preset heating time is 0-20min.
根据权利要求15所述的烹饪器具的烹饪控制方法，其特征在于，The cooking control method for a cooking appliance according to claim 15, wherein

所述先控制所述真空装置对所述烹饪腔进行抽真空再控制所述加热装置进行加热工作还包括：在控制所述加热装置进行加热工作的过程中，还控制所述真空装置继续进行抽真空；The first controlling the vacuum device to evacuate the cooking cavity and then controlling the heating device to perform the heating work further includes: during the control of the heating device to perform the heating work, further controlling the vacuum device to continue to perform the evacuation vacuum;

或者，所述先控制所述加热装置进行加热工作再控制所述真空装置对所述烹饪腔进行抽真空还包括：在控制所述真空装置进行抽真空的过程中，还控制所述加热装置继续进行加热。Alternatively, the controlling the heating device to perform heating work first and then controlling the vacuum device to evacuate the cooking cavity further includes: in the process of controlling the vacuum device to evacuate, further controlling the heating device to continue Heat.
根据权利要求12-17中任一项所述的烹饪器具的烹饪控制方法，其特征在于，控制所述加热装置进行加热工作包括：The cooking control method for a cooking appliance according to any one of claims 12-17, wherein controlling the heating device to perform a heating operation includes:

获取预设的升温速度；Get a preset heating rate;

根据所述预设的升温速度和所述烹饪腔内的温度控制所述加热装置间隔地进行加热工作或连续地进行加热工作。Controlling the heating device to perform the heating operation at intervals or continuously according to the preset heating rate and the temperature in the cooking cavity.
根据权利要求12-17中任一项所述的烹饪器具的烹饪控制方法，其特征在于，控制所述真空装置进行抽真空，包括：The cooking control method for a cooking appliance according to any one of claims 12-17, wherein controlling the vacuum device to perform vacuum extraction comprises:

在所述烹饪器具的烹饪过程中，检测所述烹饪腔内的压力；Detecting the pressure in the cooking cavity during the cooking process of the cooking appliance;

获取预设压力，其中，所述预设压力小于大气压；Obtaining a preset pressure, wherein the preset pressure is less than atmospheric pressure;

根据所述预设压力和所述烹饪腔内的压力控制所述真空装置间隔地进行抽真空或连续地进行抽真空。The vacuum device is controlled to perform vacuum extraction at intervals or continuously to perform vacuum extraction according to the preset pressure and the pressure in the cooking cavity.
根据权利要求19所述的烹饪器具的烹饪控制方法，其特征在于，所述预设压力根据所述米的糊化温度确定。The cooking control method for a cooking appliance according to claim 19, wherein the preset pressure is determined according to a gelatinization temperature of the rice.
根据权利要求19或20所述的烹饪器具，其特征在于，所述预设压力为20kPa～60kPa。The cooking appliance according to claim 19 or 20, wherein the preset pressure is 20 kPa to 60 kPa.
根据权利要求11所述的烹饪器具的烹饪控制方法，其特征在于，当所述烹饪器具处于所述升温沸腾阶段时，通过控制所述加热装置以使所述烹饪腔内的温度从所述第一温度值上升到第二温度值，其中，所述第二温度值大于所述第一温度值且小于或等于所述大气压沸点。The cooking control method for a cooking appliance according to claim 11, wherein, when the cooking appliance is in the temperature-boiling stage, the heating device is controlled so that the temperature in the cooking cavity is reduced from the first A temperature value rises to a second temperature value, wherein the second temperature value is greater than the first temperature value and less than or equal to the atmospheric pressure boiling point.
根据权利要求11所述的烹饪器具的烹饪控制方法，其特征在于，所述控制所述加热装置进行加热工作，并控制所述真空装置对所述烹饪腔进行抽真空，包括：The cooking control method for a cooking appliance according to claim 11, wherein the controlling the heating device to perform heating work and controlling the vacuum device to evacuate the cooking cavity comprises:

控制所述加热装置进行加热工作，并对所述真空装置进行控制，以至少一次出现在所述烹饪腔内的温度增加时所述烹饪腔内的压力衰减，以使所述烹饪腔在所述烹饪腔内的温度达到所述第一温度值或大于所述第一温度值预设阈值时产生沸腾气泡。Controlling the heating device to perform heating work and controlling the vacuum device to attenuate the pressure in the cooking cavity when the temperature appearing in the cooking cavity increases at least once, so that the cooking cavity is in the When the temperature in the cooking cavity reaches the first temperature value or is greater than a preset threshold of the first temperature value, boiling bubbles are generated.
根据权利要求11-23任一项所述的烹饪器具的烹饪控制方法，其特征在于，还包括：The cooking control method for a cooking appliance according to any one of claims 11-23, further comprising:

在抽气烹饪过程中，控制锅内气压值在烹饪食材的第一温度点和第二温度点之间的第一积分值，与锅外气压值在所述第一温度点和所述第二温度点之间的第二积分值的比值，小于设定比值阈值；During the air-extracting cooking process, the first integrated value of the pressure value in the pot between the first temperature point and the second temperature point of the cooking ingredients is controlled, and the pressure value outside the pot is at the first temperature point and the second The ratio of the second integral value between the temperature points is less than a set ratio threshold;

其中，所述设定比值阈值等于或者小于1，所述第二温度点大于所述7第一温度点，且所述第一温度点和所述第二温度点均小于所述锅外气压值对应的沸腾温度。The set ratio threshold is equal to or less than 1, the second temperature point is greater than the 7 first temperature point, and the first temperature point and the second temperature point are both smaller than the pressure value outside the pot. Corresponding boiling temperature.
根据权利要求24所述的烹饪器具的烹饪控制方法，其特征在于，所述设定比值阈值等于或者小于0.8；或者，The cooking control method for a cooking appliance according to claim 24, wherein the set ratio threshold is equal to or less than 0.8; or,

所述设定比值阈值等于或者小于0.6；或者，The set ratio threshold is equal to or less than 0.6; or

所述设定比值阈值等于或者小于0.5；或者，The set ratio threshold is equal to or less than 0.5; or

所述设定比值阈值等于或者小于0.4。The set ratio threshold is equal to or less than 0.4.
根据权利要求24所述的烹饪器具的烹饪控制方法，其特征在于，所述第一温度点和所述第二温度点均大于所述烹饪食材的糊化温度和设定差值温度之间的差值；或者，The cooking control method for a cooking appliance according to claim 24, wherein the first temperature point and the second temperature point are both larger than a temperature between a gelatinization temperature of the cooking ingredients and a set difference temperature. Difference; or,

所述第一温度点和所述第二温度点均大于抽气开始时刻对应的温度值；或者，Both the first temperature point and the second temperature point are greater than the temperature value corresponding to the time of starting the pumping; or

所述第一温度点和所述第二温度点均大于加热开始时刻对应的温度值。The first temperature point and the second temperature point are both greater than a temperature value corresponding to the heating start time.
根据权利要求24所述的烹饪器具的烹饪控制控制方法，其特征在于，所述第一温度点等于锅内温度的初始值。The cooking control method for a cooking appliance according to claim 24, wherein the first temperature point is equal to an initial value of a temperature in the pot.
根据权利要求27所述的烹饪器具的烹饪控制控制方法，其特征在于，还包括：The cooking control and control method for a cooking appliance according to claim 27, further comprising:

控制所述锅内气压值在第一温度点和第二温度点之间往复变化；和/或，Controlling the pressure value in the pot to change back and forth between a first temperature point and a second temperature point; and / or,

控制所述锅内气压值在所述第二温度点之后的第一设定时间内，大于所述锅外气压值。Controlling the air pressure value in the pot to be greater than the air pressure value outside the pot within a first set time after the second temperature point.
一种烹饪器具的烹饪控制方法，其特征在于，包括：A cooking control method for a cooking appliance, comprising:

获取压力烹饪器具内的温度；Get the temperature inside the pressure cooking appliance;

判断所述压力烹饪器具内的温度是否大于第一预设温度阈值；Determining whether the temperature in the pressure cooking appliance is greater than a first preset temperature threshold;

如果所述压力烹饪器具内的温度大于第一预设温度阈值，识别所述压力烹饪器具内的温度所处的温度范围，根据所处的温度范围，对所述压力烹饪器具内的压力进行控制。If the temperature in the pressure cooking appliance is greater than a first preset temperature threshold, identifying a temperature range in which the temperature in the pressure cooking appliance is located, and controlling the pressure in the pressure cooking appliance according to the temperature range .
根据权利要求29所述的压力烹饪器具的控制方法，其特征在于，所述识别所述压力烹饪器具内的温度所处的温度范围，根据所处的温度范围，对所述压力烹饪器具内的压力进行控制，包括：The method for controlling a pressure cooking appliance according to claim 29, wherein the temperature range in which the temperature in the pressure cooking appliance is identified is determined according to the temperature range in which the temperature in the pressure cooking appliance is located. Pressure control, including:

判断所述压力烹饪器具内的温度是否在第一预设温度范围内；Determining whether the temperature in the pressure cooking appliance is within a first preset temperature range;

如果所述压力烹饪器具内的温度在所述第一预设温度范围内，则将所述压力烹饪器具内的压力控制在第一压力范围；If the temperature in the pressure cooking appliance is within the first preset temperature range, controlling the pressure in the pressure cooking appliance to be in the first pressure range;

如果所述压力烹饪器具的温度大于所述第一预设温度范围，则进一步判断所述压力烹饪器具内的温度是否在第二预设温度范围内；If the temperature of the pressure cooking appliance is greater than the first preset temperature range, further determining whether the temperature in the pressure cooking appliance is within a second preset temperature range;

如果所述压力烹饪器具内的温度在所述第二预设温度范围内，则将所述压力烹饪器具内的压力控制在第二压力范围，其中，所述第二压力范围的压力值大于所述第一压力范围的压力值。If the temperature in the pressure cooking appliance is within the second preset temperature range, controlling the pressure in the pressure cooking appliance to a second pressure range, wherein the pressure value in the second pressure range is greater than the The pressure value in the first pressure range is described.
如权利要求29所述的压力烹饪器具的控制方法，其特征在于，所述第一预设温度范围为所述第一预设温度阈值到第二预设温度阈值之间，所述第二预设温度范围为所述第二预设温度阈值到第三预设温度阈值之间。The method for controlling a pressure cooking appliance according to claim 29, wherein the first preset temperature range is between the first preset temperature threshold and the second preset temperature threshold, and the second preset temperature The temperature range is set between the second preset temperature threshold and the third preset temperature threshold.
如权利要求31所述的压力烹饪器具的控制方法，其特征在于，所述第一预设温度阈值的取值范围为55℃-65℃，所述第二预设温度阈值的取值范围为70℃-80℃，所述第三预设温度阈值的取值范围为85℃-95℃。The method for controlling a pressure cooking appliance according to claim 31, wherein the value range of the first preset temperature threshold is 55 ° C-65 ° C, and the value range of the second preset temperature threshold is 70 ° C-80 ° C, and the value of the third preset temperature threshold ranges from 85 ° C to 95 ° C.
如权利要求29-32任一项所述的压力烹饪器具的控制方法，其特征在于，所述第一压力范围为10kPa-80kPa，所述第二压力范围为30kPa-90kPa。The method for controlling a pressure cooking appliance according to any one of claims 29 to 32, wherein the first pressure range is from 10 kPa to 80 kPa, and the second pressure range is from 30 kPa to 90 kPa.
如权利要求29-32任一项所述的压力烹饪器具的控制方法，其特征在于，所述第一压力范围为20kPa-70kPa，所述第二压力范围为40kPa-90kPa。The method for controlling a pressure cooking appliance according to any one of claims 29 to 32, wherein the first pressure range is 20 kPa-70 kPa, and the second pressure range is 40 kPa-90 kPa.
如权利要求29-32任一项所述的压力烹饪器具的控制方法，其特征在于，所述第一压力范围为40kPa-60kPa，所述第二压力范围为50kPa-90kPa。The method for controlling a pressure cooking appliance according to any one of claims 29-32, wherein the first pressure range is 40kPa-60kPa, and the second pressure range is 50kPa-90kPa.
如权利要求29-32任一项所述的压力烹饪器具的控制方法，其特征在于，所述第一压力范围为60kPa-80kPa，所述第二压力范围为70kPa-90kPa。The method for controlling a pressure cooking appliance according to any one of claims 29 to 32, wherein the first pressure range is 60 kPa-80 kPa, and the second pressure range is 70 kPa-90 kPa.
根据权利要求29所述的烹饪器具的烹饪控制方法，其特征在于，所述识别所述压力烹饪器具内的温度所处的温度范围，根据所处的温度范围，对所述压力烹饪器具内的压力进行控制，还包括：The cooking control method for a cooking appliance according to claim 29, wherein the temperature range in which the temperature in the pressure cooking appliance is identified is determined according to the temperature range in which the temperature in the pressure cooking appliance is located. Pressure control, including:

如果所述压力烹饪器具内的温度大于所述第一预设温度阈值且小于第二预设温度阈值，则将所述压力烹饪器具的压力变化值控制在第一变化范围内，其中，所述第一变化范围以所述第一预设温度阈值对应的压力为基准；If the temperature in the pressure cooking appliance is greater than the first preset temperature threshold value and less than a second preset temperature threshold value, controlling the pressure change value of the pressure cooking appliance within a first change range, wherein the The first change range is based on a pressure corresponding to the first preset temperature threshold;

如果所述压力烹饪器具内的温度大于所述第二预设温度阈值且小于第三预设温度阈值，则将所述压力烹饪器具的压力变化值控制在第二变化范围内，其中，所述第二变化范围以所述第二预设温度阈值对应的压力为基准。If the temperature in the pressure cooking appliance is greater than the second preset temperature threshold and less than a third preset temperature threshold, then the pressure change value of the pressure cooking appliance is controlled within a second change range, wherein the The second variation range is based on the pressure corresponding to the second preset temperature threshold.
如权利要求37所述的压力烹饪器具的控制方法，其特征在于，所述第一变化范围为20kPa，所述第二变化范围为20kPa。The method for controlling a pressure cooking appliance according to claim 37, wherein the first variation range is 20 kPa, and the second variation range is 20 kPa.
一种烹饪器具，其特征在于，包括：A cooking appliance, comprising:

锅体；Pot body

盖体，所述盖体可活动地安装于所述锅体，在所述盖体处于关闭位置时所述锅体和所述盖体之间形成密封的烹饪腔；A cover body that is movably mounted on the pot body, and forms a sealed cooking cavity between the pot body and the cover body when the cover body is in a closed position;

加热装置；heating equipment;

真空装置，所述真空装置在所述烹饪腔密闭时对所述烹饪腔进行抽真空以使所述烹饪腔内形成负压真空；A vacuum device that evacuates the cooking cavity when the cooking cavity is closed to form a negative pressure vacuum in the cooking cavity;

检测模块，所述检测模块用于在所述烹饪器具的烹饪过程中，检测所述烹饪器具的烹饪参数，其中，所述烹饪过程包括预处理阶段、升温沸腾阶段和高温沸腾阶段，所述烹饪参数包括所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中的至少一个；A detection module for detecting a cooking parameter of the cooking appliance during a cooking process of the cooking appliance, wherein the cooking process includes a pretreatment stage, a temperature-boiling stage, and a high-temperature boiling stage, the cooking process The parameters include at least one of a temperature in the cooking cavity, a pressure in the cooking cavity, and an operating time of the heating and boiling phase;

控制单元，所述控制单元与所述检测模块相连，所述控制单元用于在所述烹饪器具处于所述升温沸腾阶段时，控制所述加热装置进行加热工作，并控制所述真空装置对所述烹饪腔进行抽真空，以使所述烹饪腔在所述烹饪腔内的温度达到第一温度值或大于所述第一温度值预设阈值时产生沸腾气泡，并根据所述烹饪腔内的温度、所述烹饪腔内的压力和所述升温沸腾阶段的运行时间中至少一个控制所述真空装置关闭，直至所述烹饪器具进入所述高温沸腾阶段。A control unit, which is connected to the detection module, and the control unit is configured to control the heating device to perform heating work when the cooking appliance is in the heating and boiling phase, and control the vacuum device to The cooking cavity is evacuated, so that when the temperature of the cooking cavity in the cooking cavity reaches a first temperature value or is greater than a preset threshold of the first temperature value, boiling bubbles are generated, and At least one of a temperature, a pressure in the cooking cavity, and an operating time of the temperature-boiling phase controls the vacuum device to be turned off until the cooking appliance enters the high-temperature boiling phase.
一种烹饪器具的控制装置，其特征在于，包括：A control device for a cooking appliance, comprising:

温度获取模块，用于获取压力烹饪器具内的温度；A temperature acquisition module for acquiring a temperature in the pressure cooking appliance;

第一识别模块，用于识别所述压力烹饪器具内的温度大于第一预设温度阈值；A first identification module, configured to identify that a temperature in the pressure cooking appliance is greater than a first preset temperature threshold;

第二识别模块，用于在所述压力烹饪器具内的温度大于第一预设温度阈值时，识别所述压力烹饪器具内的温度所处的温度范围；A second identification module, configured to identify a temperature range in which the temperature in the pressure cooking appliance is located when the temperature in the pressure cooking appliance is greater than a first preset temperature threshold;

控制模块，用于根据所处的温度范围，对所述压力烹饪器具内的压力进行控制。A control module is configured to control the pressure in the pressure cooking appliance according to the temperature range in which it is located.
一种非临时性计算机可读存储介质，其特征在于，其上存储有烹饪器具的烹饪控制程序，该程序被处理器执行时实现如权利要求1-28中任一所述的烹饪器具的烹饪控制方法，或者实现如权利要求29-38中任一所述的烹饪器具的烹饪控制方法。A non-transitory computer-readable storage medium, characterized in that a cooking control program for a cooking appliance is stored thereon, and when the program is executed by a processor, the cooking of the cooking appliance according to any one of claims 1-28 is performed A control method, or a cooking control method for implementing a cooking appliance according to any one of claims 29-38.