Control method, control system and smart device for cooking appliance

Abstract

The present invention provides a cooking appliance control method, control system and intelligent device, wherein the cooking appliance control method includes: receiving a reserved cooking instruction; identifying the cooking category corresponding to the scheduled cooking instruction; The corresponding edible antistaling agent is put into the inner pot. The cooking utensil control method provided by the present invention, by receiving the reserved cooking instruction, recognizes the cooking category corresponding to the reserved cooking instruction, and controls the edible preservative corresponding to the cooking category in the feeding box arranged on the upper cover of the cooking appliance according to the cooking category. Put it into the inner pot to prevent bacteria and freshness of cooking ingredients and cooking liquid, avoid cooking ingredients soaked in cooking liquid for a long time to breed bacteria during the reservation cooking process, and ensure the sterility of cooking ingredients and cooking liquid during the reservation process and freshness, so that the cooked food is of high quality and rich in nutrition, and improves the user experience.

Description

technical field [0001] The invention relates to the field of household electrical appliances, in particular to a control method for a cooking appliance, a control system for the cooking appliance, and an intelligent device. Background technique [0002] In the pre-cooking stage of the cooking utensils in the related art, the ingredients 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 ingredients and makes the ingredients sour 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 pr...

AI Technical Summary

Problems solved by technology

[0002] In the pre-cooking stage of the cooking utensils in the related art, the ingredients 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 ingredients and makes the ingredients sour 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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