Cooking utensil and cooking control method of cooking utensil

Abstract

The invention provides a cooking utensil and a cooking control method of the cooking utensil. The cooking utensil comprises a pot body, a cover body, a vacuum device and a heating device, wherein a sealed cooking cavity is formed between the pot body and the cover body when the cover body is in a closed position; the vacuum device is used for vacuumizing the cooking cavity; the method comprises the following steps that the cooking parameters of the cooking utensil are detected, wherein the cooking parameters comprise at least one of the temperature in the cooking cavity, the pressure in the cooking cavity and the operating time of a heating boiling stage; when the cooking utensil is in the heating boiling stage, the heating device is controlled to carry out heating work, and the vacuum device is controlled to vacuumize the cooking cavity, so that the cooking cavity generates boiling air bubbles; and the vacuum device is controlled to be closed according to at least one of the operationtime of the heating boiling stage, the temperature and the pressure until the cooking utensil enters a high-temperature boiling stage, and better boiling and tumbling are achieved; and meanwhile, water vapor generated after boiling is prevented from being lost and sucked into the vacuum device, and bacteria breeding is prevented.

Description

technical field [0001] The invention relates to the technical field of living appliances, in particular to a cooking appliance and a cooking control method for the cooking appliance. Background technique [0002] The cooking performance of related cooking utensils such as electric rice cookers is affected by many factors, such as heating uniformity, power level, temperature control, pressure control, etc. will affect the cooking performance. Among them, heating uniformity is one of the important factors, and uneven heating It will lead to problems such as insufficient local gelatinization or excessive local gelatinization of rice, poor taste and insufficient aroma of rice. [0003] Most of the related technologies solve the problem of uniform heating of cooking rice by adding stirring mechanism or sudden pressure relief to form bump stirring. The method needs to ensure the safety of pressure bearing, the cost of the pressure bearing structure is high, and when the pressure ...

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Problems solved by technology

[0002] The cooking performance of related cooking utensils such as electric rice cookers is affected by many factors, such as heating uniformity, power level, temperature control, pressure control, etc. will affect the cooking performance Among them, heating uniformity is one of the important factors. Uneven heating will lead to problems such as insufficient or excessive local gelatinization of rice, poor taste and insufficient aroma of rice.

[0003] Most of the related technologies solve the problem of uniform heating of cooked rice by adding stirring mechanisms or sudden pressure release to form bump stirring, etc. However, adding stirring mechanisms will bring It is difficult to clean, and the method of sudden pressure release to form bump stirring needs to ensure pressure safety, the cost of the pressure bearing structure is high, and there are problems such as large pressure release noise and rice soup overflow when the pressure changes suddenly.

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