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CN-121987052-A - Control method of cooking appliance and cooking appliance

CN121987052ACN 121987052 ACN121987052 ACN 121987052ACN-121987052-A

Abstract

The application discloses a control method of a cooking appliance and the cooking appliance. The cooking utensil comprises a pot liner, a steaming lattice and a water collecting tray. The pot liner is used for containing food materials. The steam lattice is used for being arranged in the pot liner in a removable mode, and is provided with steam lattice through holes so that water in the pot liner can enter the steam lattice through holes. The water collecting tray is used for being arranged in the steaming lattice in a removable mode and used for collecting rice soup in the steaming lattice. The control method comprises providing a plurality of cooking processes for cooking low-sugar rice, and adopting different cooking processes according to whether the water collecting tray is erected in the steaming lattice when cooking low-sugar rice. According to the present application, the cooking appliance can cook low sugar rice. The water collecting tray has an anti-overflow function, so that whether the water collecting tray is erected or not has different requirements on the anti-overflow design of the cooking process, the cooking process is different, and the cooking appliance can have more choices.

Inventors

  • CHEN DI

Assignees

  • 浙江苏泊尔家电制造有限公司

Dates

Publication Date
20260508
Application Date
20241108

Claims (20)

  1. 1. A control method of a cooking appliance, wherein the cooking appliance comprises: The pot liner is used for containing food materials; The steam grid is used for being arranged in the pot liner in a removable way, is provided with a steam grid through hole so that water in the pot liner can enter the steam grid through hole, and The water collecting tray is used for being arranged in the steaming lattice in a removable way and used for collecting rice soup in the steaming lattice, The control method is characterized by comprising the following steps: providing a plurality of cooking processes for cooking low-sugar rice, wherein different cooking processes are adopted according to whether the water collecting tray is erected in the steaming lattice when the low-sugar rice is cooked.
  2. 2. The control method according to claim 1, wherein the providing a plurality of cooking processes for cooking low sugar rice comprises: A first cooking process for cooking low-sugar rice used in a case where the water collecting tray is installed in the steaming tray and a second cooking process for cooking low-sugar rice used in a case where the water collecting tray is not installed in the steaming tray are provided, and the first cooking process is provided with more water absorbing processes than the second cooking process for absorbing water from the rice in the steaming tray.
  3. 3. The method according to claim 2, further comprising heating the cooking device until a heating temperature reaches a preset temperature in the water sucking process, and stopping heating the cooking device for an additional stop period.
  4. 4. The control method according to claim 3, wherein, The preset temperature is the bottom temperature of the pot liner, the preset temperature is [75,90] DEG C, and/or The additional stopping time period is 3-6 minutes.
  5. 5. The control method according to claim 2, wherein, The first cooking process includes the water absorbing process, a first heating process and a second heating process; The second cooking process includes the first heating process and the second heating process; in the first heating procedure, the cooking utensil is heated firstly, so that water in the pot liner washes rice in the steaming lattice, and then the cooking utensil stops heating for a first stop time; in the second heating procedure, the cooking utensil is operated with heating power smaller than that of the first heating procedure, so that water in the pot liner cannot enter the steaming lattice, Wherein, the first cooking process and the second cooking process have only one first heating process.
  6. 6. The control method according to claim 5, wherein, The first stopping duration in the first cooking process is less than the first stopping duration in the second cooking process.
  7. 7. The control method according to claim 5, characterized in that the first stop duration is not less than 30 seconds.
  8. 8. The method according to claim 5, further comprising heating the cooking device for a preset heating period in the first heating step.
  9. 9. The control method according to claim 8, wherein, The preset heating time is not less than 3 minutes, and/or The preset heating duration in the first cooking process is less than the preset heating duration in the second cooking process.
  10. 10. The control method according to claim 5, further comprising heating the cooking device at a first power in the first heating step, and heating the cooking device at a maximum heating power of not more than 60% of the first power in the second heating step.
  11. 11. The method according to claim 10, further comprising decreasing the heating power with an increase in the heating time in the second heating step.
  12. 12. The control method according to claim 11, further comprising causing the second heating process to include a plurality of consecutive second heating sub-processes, in each of which the cooking appliance is caused to operate at a heating power smaller than the first power for a second heating period, Wherein the heating power in each of the second heating sub-processes is kept unchanged, and the heating power in the latter second heating sub-process is smaller than the heating power in the former second heating sub-process.
  13. 13. The control method according to claim 12, characterized in that the second heating period in the subsequent second heating sub-process is not less than the second heating period in the previous second heating sub-process.
  14. 14. The control method according to claim 13, characterized in that, The second heating time period in the last second heating sub-process is longer than the second heating time periods in other second heating sub-processes, and/or The second heating periods in the other second heating sub-processes are equal.
  15. 15. The control method according to claim 12, wherein the heating power in each of the second heating sub-processes is a product of the first power and a preset ratio, wherein the preset ratio is 60% or less, and the preset ratio in the latter second heating sub-process is smaller than the preset ratio in the former second heating sub-process.
  16. 16. The control method according to claim 15, wherein the second heating process includes three consecutive second heating sub-processes, wherein The predetermined proportion in the first said second heating sub-process is [40%,60% ], and/or The predetermined proportion in the second heating sub-process is [20%,40% ], and/or The predetermined proportion in the third of the second heating sub-processes is not more than 10%.
  17. 17. The control method according to claim 5, wherein the cooking appliance further comprises a weighing device for weighing the weight of the food material, the control method further comprising: before the cooking process starts, analyzing the rice amount in the steaming lattice and the water amount in the pot liner according to the detection value of the weighing device, The average heating power of the first heating process when the water amount is higher than the upper limit of the suitable water amount matching the rice amount is smaller than the average heating power of the first heating process when the water amount is matched the rice amount, and/or the average heating power of the first heating process when the water amount is lower than the lower limit of the suitable water amount matching the rice amount is larger than the average heating power of the first heating process when the water amount is matched the rice amount, Wherein the upper limit of the suitable water amount and/or the lower limit of the suitable water amount is determined according to whether the water collecting tray is erected in the steaming lattice or not.
  18. 18. The control method according to claim 17, characterized in that, In the first heating process and/or the second heating process, the heating duration of the cooking appliance when the water quantity is higher than an upper limit of a suitable water quantity matched with the rice quantity is smaller than the heating duration of the cooking appliance when the water quantity is matched with the rice quantity, and/or In the first heating process and/or the second heating process, a heating time period of the cooking appliance when the water amount is lower than a lower limit of a suitable water amount matched with the rice amount is longer than a heating time period of the cooking appliance when the water amount is matched with the rice amount.
  19. 19. The control method according to any one of claims 5 to 18, further comprising stopping heating of the cooking appliance for a second stop period after the second heating process is performed, and ending the cooking process.
  20. 20. A cooking appliance, comprising: A pot body for hold and heat food material, the pot body includes: A pot liner for containing the food material, The steaming lattice is used for being erected in the pot liner in a removable way, is provided with a steaming lattice through hole so that water in the pot liner can enter the steaming lattice through hole, The water collecting tray is used for being arranged in the steaming lattice in a removable way and used for collecting rice soup in the steaming lattice, A heating device positioned below the pot liner and used for heating the pot liner, and The bottom temperature sensor is used for sensing the bottom temperature of the pot liner; a cover body for covering the cooker body, and The control device is electrically connected to the heating device to control the heating device to work and also electrically connected to the bottom temperature sensor to acquire the information of the bottom temperature, Wherein, in a cooking process of the cooking appliance for cooking low-sugar rice, the control device is configured to perform the steps of the control method according to any one of claims 1 to 19.

Description

Control method of cooking appliance and cooking appliance Technical Field The application relates to the technical field of cooking appliances, in particular to a control method of a cooking appliance capable of cooking low-sugar rice and the cooking appliance adopting the control method. Background The intelligent electric rice cooker in the market at present cooks low-sugar rice by repeatedly washing rice in the boiling maintaining stage and cooking rice by contacting boiling water with the rice. This cooking method is relatively monotonous and does not provide the user with a variety of options. Meanwhile, water in the pot liner is repeatedly flushed into the steaming lattice, and the pot is easy to overflow. Accordingly, a cooking appliance is needed to at least partially solve the above problems. Disclosure of Invention In the summary, a series of concepts in a simplified form are introduced, which will be further described in detail in the detailed description. The summary of the application is not intended to define the key features and essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter. To at least partially solve the above problems, a first aspect of the present application provides a control method of a cooking appliance, wherein the cooking appliance includes: The pot liner is used for containing food materials; The steam grid is used for being arranged in the pot liner in a removable way, is provided with a steam grid through hole so that water in the pot liner can enter the steam grid through hole, and The water collecting tray is used for being arranged in the steaming lattice in a removable way and used for collecting rice soup in the steaming lattice, The control method comprises the following steps: providing a plurality of cooking processes for cooking low-sugar rice, wherein different cooking processes are adopted according to whether the water collecting tray is erected in the steaming lattice when the low-sugar rice is cooked. According to the present application, the cooking appliance can cook low sugar rice. The water collecting tray has an anti-overflow function, and at least has different anti-overflow design requirements on the cooking process of low-sugar rice, so that the cooking process can be different, and a selection space is provided for users. Optionally, the providing a plurality of cooking processes for cooking low sugar rice includes: A first cooking process for cooking low-sugar rice used in a case where the water collecting tray is installed in the steaming tray and a second cooking process for cooking low-sugar rice used in a case where the water collecting tray is not installed in the steaming tray are provided, and the first cooking process is provided with more water absorbing processes than the second cooking process for absorbing water from the rice in the steaming tray. According to the application, when the water collecting disc is adopted, the initial water quantity can be relatively increased, so that the water absorbing link can be added in the cooking process, and the taste of rice is improved. Optionally, the control method further comprises the steps of heating the cooking appliance in the water absorption process until the heating temperature reaches a preset temperature, and stopping heating the cooking appliance for an additional stopping time. Further, the preset temperature is the bottom temperature of the pot liner, the preset temperature is [75,90] DEG C, and/or The additional stopping time period is 3-6 minutes. According to the application, in the water absorption process, rice is soaked in warm water for a period of time, so that the water absorption effect is improved. Alternatively, the process may be carried out in a single-stage, The first cooking process includes the water absorbing process, a first heating process and a second heating process; The second cooking process includes the first heating process and the second heating process; in the first heating procedure, the cooking utensil is heated firstly, so that water in the pot liner washes rice in the steaming lattice, and then the cooking utensil stops heating for a first stop time; in the second heating procedure, the cooking utensil is operated with heating power smaller than that of the first heating procedure, so that water in the pot liner cannot enter the steaming lattice, Wherein, the first cooking process and the second cooking process have only one first heating process. According to the present application, when low-sugar rice is cooked, the first heating step is a step of heating with a strong fire to wash the rice with water, and the second heating step is a step of steaming with a small fire (water does not enter the steaming lattice, and the rice is steamed with steam). The application avoids repeated soaking of the rice at the bottom in water and avoids wet and rotten rice at th