CN-121987054-A - Cooking method, cooking appliance, storage medium and product

CN121987054ACN 121987054 ACN121987054 ACN 121987054ACN-121987054-A

Abstract

The application provides a cooking method, a cooking appliance, a storage medium and a product, wherein the method comprises the steps of controlling a bottom heating assembly to start in a water absorption stage, maintaining a first time length under the condition that the temperature of the bottom of a cooking cavity is raised to a first temperature, simultaneously controlling a blowing assembly and an air inlet valve to be opened under the condition that the temperature of the air inlet valve reaches a second temperature through a heat conducting assembly so as to increase the total dissolved oxygen of liquid, controlling the bottom heating assembly to start in a temperature raising stage after the water absorption stage until food materials in the cooking cavity are heated to a gelatinization temperature, and sequentially comprising at least one of a heating stage, a boiling stage and a stewing stage after the temperature raising stage so as to improve the flavor of food and promote the generation of nutrient functional substances.

Inventors

ZHANG HAO
ZHU ZHAODONG
LI JING
GONG YANLING
CHEN JIAXIAO
LIANG YULIAN

Assignees

佛山市顺德区美的电热电器制造有限公司

Dates

Publication Date: 20260508
Application Date: 20260331

Claims (15)

1. A cooking method for a cooking appliance, the cooking appliance including a cooking cavity, a bottom heating assembly, a heat conduction assembly, a blower assembly, and an air inlet valve, gas flowing through the blower assembly and the air inlet valve being directed toward a liquid surface within the cooking cavity, the method comprising: at the same time, under the condition that the temperature at the air inlet valve reaches a second temperature through the heat conducting component, the air blowing component and the air inlet valve are controlled to be opened so as to promote the total dissolved oxygen of the liquid; Controlling the bottom heating assembly to start in a temperature rising stage after the water absorbing stage until the food materials in the cooking cavity are heated to a gelatinization temperature; After the warming phase, the method further comprises at least one of a heating phase, a boiling phase, and a stewing phase in sequence.
2. The cooking method of claim 1, wherein the cooking appliance further comprises a lid heating assembly, the method further comprising: And in the water absorption stage, controlling the upper cover heating assembly to be started so as to enable the temperature at the air inlet valve to reach a second temperature through the heat conducting assembly and the upper cover heating assembly.
3. The cooking method according to claim 2, characterized in that the method further comprises: and controlling the working power of the upper cover heating assembly in the working process of the cooking utensil so as to change the temperature of gas entering the cooking cavity, wherein the temperature of the gas inlet valve is determined based on the temperature of the bottom of the cooking cavity.
4. The cooking method according to claim 2, characterized in that the method further comprises: Controlling the opening of the bottom heating assembly, the upper cover heating assembly and the blowing assembly and the opening of the air inlet valve in the heating stage; and/or controlling the upper cover heating assembly to be closed and controlling the blowing assembly to be opened in the boiling stage; and/or controlling the upper cover heating assembly to be opened and the bottom heating assembly to be intermittently opened and controlling the blowing assembly to be closed in the stewing stage.
5. The cooking method according to claim 4, wherein in the water intake phase, a flow rate of the air blowing assembly is within a first flow rate range, the flow rate being determined based on a duration corresponding to the water intake phase; and/or, in the heating stage, the flow rate of the air blowing component is in a second flow rate range, and the flow rate is determined based on the duration corresponding to the heating stage; And/or, in the boiling stage, the flow rate of the air blowing component is in a third flow rate range, and the flow rate is determined based on the duration corresponding to the boiling stage; And/or the flow rate of the air blowing component in the water absorption stage is a first flow rate, the flow rate of the air blowing component in the heating stage is a second flow rate, the flow rate of the air blowing component in the boiling stage is a third flow rate, wherein the first flow rate is smaller than or equal to the second flow rate, and the second flow rate is smaller than or equal to the third flow rate.
6. The cooking method according to claim 2, wherein the intake valve includes a first gear and a second gear in which intake air flow increases in sequence; Wherein, in the water absorption stage and the boiling stage, the air inlet valve works in the first gear; during the heating phase, the air inlet valve operates in the second gear.
7. The cooking method according to any one of claims 1 to 6, wherein the flow rate of the air blowing assembly and the temperature at the air inlet valve are proportional to the amount of food material in the cooking cavity; And/or the second temperature is higher than the first temperature, the first temperature being lower than the boiling temperature of the liquid; and/or the second temperature is within a first temperature range, the first temperature range being determined based on the first temperature.
8. Cooking method according to any one of claims 1 to 7, characterized in that it further comprises: Controlling the working power of the bottom heating assembly to be first power in the heating stage, so that the temperature at the air inlet valve is in a second temperature range, and determining the temperature at the air inlet valve based on the time length corresponding to the heating stage; Controlling the working power of the bottom heating assembly to be second power in a heat preservation stage after the heating stage so that the temperature at the air inlet valve is in a third temperature range, wherein the second power is smaller than the first power; And/or controlling the bottom heating assembly to stop working in a cooling stage after the heating stage, wherein the temperature at the air inlet valve is determined based on the temperature of the bottom of the cooking cavity.
9. The cooking method according to claim 8, wherein during operation of the cooking appliance, oxygen-passing parameters of the blower assembly corresponding to the heating stage, the cooling stage and the holding stage are sequentially reduced, the oxygen-passing parameters including at least one of an oxygen flow rate, an oxygen concentration and an oxygen content flowing through the blower assembly.
10. Cooking method according to any one of claims 1 to 6, characterized in that it further comprises: Determining the temperature change rate of the food material of the bottom heating assembly under different working states; Determining an amount of food material in the cooking appliance based on the rate of temperature change at different operating conditions, the amount of food material comprising one of a first amount, a second amount, and a third amount that decrease in sequence; Based on the amount of food material, a flow rate of the air blast assembly and a temperature at the air inlet valve that meet a target condition are determined.
11. The cooking method according to claim 10, wherein, The target conditions include that the flow rate of the air blowing component is larger than or equal to a fourth flow rate, and the difference between the temperature at the air inlet valve and the temperature at the bottom of the cooking cavity is smaller than a preset value; the target condition includes that the flow rate of the air blowing component is smaller than or equal to a fifth flow rate, and the difference between the temperature at the air inlet valve and the temperature of the food is smaller than a preset value; The target conditions include that the flow rate of the air blowing component is less than or equal to a sixth flow rate, and the temperature at the air inlet valve is less than the temperature at the bottom of the cooking cavity; wherein the fourth flow rate is greater than or equal to the fifth flow rate, which is greater than the sixth flow rate.
12. The cooking appliance is characterized by comprising a cooking cavity, a bottom heating assembly, a heat conduction assembly, a blowing assembly, an air inlet valve and a control assembly, wherein air flowing through the blowing assembly and the air inlet valve faces to the surface of liquid in the cooking cavity, and the control assembly is used for: The method comprises the steps of controlling the bottom heating assembly to start in a water absorption stage, maintaining a first time length under the condition that the temperature of the bottom of the cooking cavity is raised to a first temperature, controlling the blowing assembly and the air inlet valve to open to raise the total dissolved oxygen of liquid under the condition that the temperature of the air inlet valve is raised to a second temperature through the heat conducting assembly, controlling the bottom heating assembly to start in a temperature raising stage after the water absorption stage until food in the cooking cavity is heated to a gelatinization temperature, and sequentially comprising at least one of a heating stage, a boiling stage and a stewing stage after the temperature raising stage.
13. The cooking appliance of claim 12, wherein the cooking appliance comprises a lid heating assembly; The air inlet valve is connected with the air blowing component, and air entering through the air blowing component is heated through the upper cover heating component; or the air inlet valve is connected with the upper cover heating assembly, and the air blowing assembly conveys the air heated by the upper cover heating assembly to the surface of the liquid in the cooking cavity.
14. A computer-readable storage medium, characterized in that a computer program or computer-executable instructions are stored for implementing the cooking method according to any one of claims 1 to 11 when being executed by a processor.
15. A computer program product comprising a computer program or computer-executable instructions which, when executed by a processor, implement the cooking method of any one of claims 1 to 11.

Description

Cooking method, cooking appliance, storage medium and product Technical Field The present application relates to household appliances, and more particularly, to a cooking method, a cooking appliance, a storage medium, and a product. Background The oxidation reaction plays a vital role in the food cooking process, such as enhancing the flavor of the food by enhancing the Maillard reaction pathway, the lipid oxidation pathway and the like, and enhancing the life activity by promoting germination so as to promote the generation of nutrient functional substances. In the existing water cooking scene, the reduction of the content of dissolved oxygen in water can lead to weakening of oxidation reaction in the cooking process, so that the cooking quality of food is degraded, such as insufficient fragrance, too slow germination and the like. Therefore, for a common cooking scenario of water cooking, it is necessary to perform promotion of dissolved oxygen through some schemes to achieve promotion of cooking quality. Disclosure of Invention The embodiment of the application provides a cooking method, a cooking appliance, a storage medium and a product. The technical scheme of the embodiment of the application is realized as follows: The embodiment of the application provides a cooking method, which is applied to a cooking appliance, wherein the cooking appliance comprises a cooking cavity, a bottom heating component, a heat conduction component, a blowing component and an air inlet valve, and gas flowing through the blowing component and the air inlet valve faces to the surface of liquid in the cooking cavity; at the same time, under the condition that the temperature at the air inlet valve reaches a second temperature through the heat conducting component, the air blowing component and the air inlet valve are controlled to be opened so as to improve the total dissolved oxygen of the liquid, the bottom heating component is controlled to be started in a heating stage after the water absorption stage until the food materials in the cooking cavity are heated to the gelatinization temperature, and after the heating stage, the method further comprises at least one of a heating stage, a boiling stage and a stewing stage in sequence. The embodiment of the application provides a cooking appliance, which comprises a cooking cavity, a bottom heating component, a heat conducting component, a blowing component, an air inlet valve and a control component, wherein gas flowing through the blowing component and the air inlet valve faces to the surface of liquid in the cooking cavity, the control component is used for controlling the bottom heating component to start in a water absorption stage, maintaining a first time length under the condition that the temperature of the bottom of the cooking cavity is raised to a first temperature, simultaneously controlling the air inlet valve to open under the condition that the temperature of the air inlet valve reaches a second temperature through the heat conducting component so as to raise the total dissolved oxygen of the liquid, controlling the bottom heating component to start heating the food material to a gelatinization temperature in a heating stage after water absorption, closing the upper cover heating component and the air inlet valve, controlling the bottom heating component to start in a heating stage after the heating stage until the food material in the cooking cavity is heated to the gelatinization temperature, and sequentially heating at least one of a heating stage, a boiling stage and a stewing stage after the stage. The embodiment of the application provides a computer readable storage medium, which stores a computer program or computer executable instructions for realizing the cooking method provided by the embodiment of the application when being executed by a processor. The embodiment of the application provides a computer program product, which comprises a computer program or computer executable instructions, and the cooking method provided by the embodiment of the application is realized when the computer program or the computer executable instructions are executed by a processor. The embodiment of the application has the advantages that in the water absorption stage, firstly, the bottom heating component is started, on one hand, the temperature of food materials can be increased and maintained to the first temperature through the bottom heating component, so that the water absorption of the food materials in the food materials is promoted, and on the other hand, the continuous operation of the bottom heating component can generate more heat energy in the cooking cavity, so that the heat energy can lead the temperature of the air inlet valve to the second temperature through the heat conducting component, and thus, the air inlet valve is opened to introduce air with temperature into the cooking cavity, and the air can directly blow the surface of the liquid, so that t