Cooking utensil and sterilization control method

Abstract

The invention provides a cooking utensil and a sterilization control method. The cooking utensil comprises an upper cover and a machine body, an inner pot is arranged in the machine body, and the upper cover is arranged on the machine body in a fastened mode. The cooking utensil comprises a high-density CO2 generator, a temperature sensor, a pressure sensor and a heating part, wherein the high-density CO2 generator is detachably arranged on the upper cover for inputting CO2 into the inner pot; the temperature sensor is arranged on the upper cover or the machine body to detect the temperature of CO2; the pressure sensor is arranged on the upper cover to detect the pressure of CO2; and the heating part is arranged on the machine body and is connected with the temperature sensor. According tothe cooking utensil, when the temperature of CO2 reaches the preset temperature of the temperature sensor, and the pressure of CO2 reaches the preset pressure of the pressure sensor, the CO2 kills the microorganism and bacteria which are bred by the food materials to be cooked in the inner pot, the freshness, sterility nutritional ingredient, and color of the food materials to be cooked are guaranteed, then the quality, nutrition and taste of the food after cooking are guaranteed, and the use experience of a user is improved.

Description

Technical field [0001] The present invention relates to the field of household appliances, in particular to a cooking appliance and a sterilization control method. Background technique [0002] The cooking utensils in the related art are in the reserved cooking stage. The ingredients in the cooking utensils are immersed in water for a long time and it is easy to breed a large number of bacteria and other microorganisms, accelerate the deterioration of the cooking ingredients, make the ingredients dirty and smelly, and on the one hand lead to the taste of the food after cooking. Deterioration, on the other hand, causes the loss of nutrients in cooking ingredients, and even produces substances that are harmful to human health due to the failure to sterilize in time, and endanger the safety of users. In order to solve the above problems, the prior art usually preserves the freshness of the cooking ingredients through heat sterilization methods, such as vacuum negative pressure prese...

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Problems solved by technology

[0002] In the pre-cooking stage of the cooking utensils in the related art, the food materials in the cooking utensils are soaked in water for a long time to easily breed a large number of microorganisms such as bacteria, which accelerates the deterioration of the cooking materials and makes the food materials dirty and smelly. On the other hand, it will cause the loss of nutrients in cooking ingredients, and even produce substances harmful to human health due to failure to sterilize in time, endangering the safety of users

In order to solve the above problems, in the prior art, the cooking ingredients are usually cooked and kept fresh by thermal sterilization, such as vacuum negative pressure preservation technology, vacuum pressure preservation technology, etc., but the thermal sterilization method needs to heat the food and keep it at a certain temperature. Moisture is easy to lose at high temperature, which will also lead to poor taste of rice under the condition of long heat preservation time, making the user experience poor

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