Cooking appliance and cooking control method thereof

Abstract

The invention discloses a cooking appliance and cooking control method thereof. The cooking appliance comprises a pot body, a cover body, a vacuum device and a pressurizing device, wherein the cookingcontrol method comprises the following steps: detecting the pressure in the cooking chamber in real time during the cooking process of the cooking appliance. When the cooking appliance is in a waterabsorption stage, controlling the vacuum device to vacuumize the cooking chamber and judging whether the pressure in the cooking chamber reaches a first preset pressure. If the pressure in the cookingchamber reaches the first preset pressure, controlling the vacuum device to stop working, and after the pressure in the cooking chamber is maintained at the first preset pressure and lasts for the first preset time, controlling the pressurizing device to work. Controlling the pressurizing device to stop working until the pressure in the cooking chamber reaches the second preset pressure, and controlling the vacuum device to work at the same time until the pressure in the cooking chamber reaches the first preset pressure. Repeatedly, the water absorption efficiency of rice grains is improved,and the rice cooking time is shortened.

Description

technical field [0001] The invention relates to the technical field of kitchen appliances, in particular to a cooking control method for a cooking appliance and a cooking appliance. Background technique [0002] In the related art, such as electric rice cooker and other cooking appliances, the steam outlet is usually directly connected to the atmosphere. During the cooking process, the moisture in the rice is easily lost into the air through the steam flowing out of the steam outlet, which causes the rice to shrink and harden, and the fluffiness decreases. Affect the taste of rice. [0003] Moreover, during the cooking process, the water absorption speed of rice grains and the moisture content after absorbing water are also key factors affecting the quality of rice, while rice cookers are mostly under constant negative pressure or small fluctuations during the water absorption stage of cooking rice. Under normal circumstances, relying on the water itself to slowly penetrate...

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Problems solved by technology

[0002] In the related art, such as electric rice cooker and other cooking appliances, the steam outlet is usually directly connected to the atmosphere. During the cooking process, the moisture in the rice is easily lost into the air through the steam flowing out of the steam outlet, which causes the rice to shrink and harden, and the fluffiness decreases. Affect the taste of rice

[0003] Moreover, during the cooking process, the water absorption speed of rice grains and the moisture content after absorbing water are also key factors affecting the quality of rice, while rice cookers are mostly under constant negative pressure or small fluctuations during the water absorption stage of cooking rice. It is carried out under certain circumstances, relying on the water itself to slowly penetrate into the rice grains to achieve water absorption, resulting in slow water absorption and low water content, which will affect the quality of rice and cooking time

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