Cooking control method and device, cooking equipment and storage medium

Abstract

The invention discloses a cooking control method and device, cooking equipment and a storage medium, the cooking control method is applied to the cooking equipment with a cooling structure and a cooking cavity structure, and the method comprises the steps that after the cooking equipment is in a cooking stage and before the cooking equipment is in a heat preservation stage, the cooling structure is controlled to cool the cooking cavity structure for a first duration, the cavity detection temperature of the cooking cavity structure is in a preset palatable temperature range; wherein the temperature value of the preset palatable temperature range is smaller than the temperature value of the preset heat preservation temperature range in the heat preservation stage, and therefore after the cooking process is finished, the food temperature can be rapidly within the palatable temperature range, a user can obtain palatable food without waiting for a long time, and the use experience of the user is greatly improved.

Description

Technical Field

[0001] The present application relates to the field of electrical appliance control technology, and more specifically, to a cooking control method, device, cooking equipment and storage medium. Background Art

[0002] In daily life, cooking equipment has been widely used, but the temperature of food just cooked by cooking equipment is usually much higher than the palatable temperature for people. In today's fast-paced life, or in situations where food needs to be quickly cooled to a suitable temperature, relying solely on the natural cooling of food takes a long time to cool down, and it is impossible to obtain food with a more palatable temperature in a short time after cooking, resulting in a poor user experience. Summary of the invention

[0003] In view of the above problems, the present application proposes a cooking control method, device, cooking equipment and storage medium, which can quickly obtain food with a suitable temperature after cooking, so as to ensure the cooking effect of the cooking equipment and the user experience.

[0004] In a first aspect, an embodiment of the present application provides a cooking control method, which is applied to a cooking device having a cooling structure and a cooking cavity structure, the method comprising: after the cooking device is in a cooking stage and before a heat preservation stage, controlling the cooling structure to perform a first period of cooling treatment on the cooking cavity structure so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range; wherein the temperature value of the preset palatable temperature range is lower than the temperature value of the preset heat preservation temperature range in the heat preservation stage.

[0005] In a second aspect, an embodiment of the present application provides a cooking control device, which is applied to a cooking device having a cooling structure and a cooking cavity structure, the device comprising: a cooling module, which is used to control the cooling structure to perform a cooling treatment on the cooking cavity structure for a first period of time after the cooking device is in a cooking stage and before a heat preservation stage, so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range; wherein the temperature value of the preset palatable temperature range is lower than the temperature value of the preset heat preservation temperature range in the heat preservation stage.

[0006] In a third aspect, an embodiment of the present application provides a cooking device, comprising: one or more processors; a memory; one or more applications, wherein the one or more applications are stored in the memory and configured to be executed by the one or more processors, and the one or more programs are configured to execute the above-mentioned cooking control method.

[0007] In a fourth aspect, an embodiment of the present application provides a computer-readable storage medium, in which a program code is stored. The program code can be called by a processor to execute the above-mentioned cooking control method.

[0008] The cooking control method provided by the present application is applied to a cooking device having a cooling structure and a cooking cavity structure. The method includes controlling the cooling structure to perform a cooling treatment on the cooking cavity structure for a first period of time after the cooking device is in a cooking stage and before a heat preservation stage, so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range; wherein the temperature value of the preset palatable temperature range is less than the temperature value of the preset heat preservation temperature range in the heat preservation stage, so that after the cooking process is completed, the food temperature can quickly reach the palatable temperature range, and the user does not need to wait for a long time to obtain palatable food, thereby greatly improving the user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For those skilled in the art, other drawings can be obtained based on these drawings without creative work.

[0010] Figure 1 A schematic structural diagram of a cooking device involved in an embodiment of the present application is shown.

[0011] Figure 2 A schematic diagram showing the connection relationship of a cooking device involved in an embodiment of the present application is shown.

[0012] Figure 3 A flow chart of a cooking control method provided in an embodiment of the present application is shown.

[0013] Figure 4 A schematic diagram showing the relationship between the total control time and the palatable temperature involved in the present application

[0014] Figure 5 A schematic diagram showing the relationship between a first duration and a temperature reduction range involved in the present application is shown.

[0015] Figure 6 A schematic diagram showing the relationship between a first duration and food weight involved in an embodiment of the present application is shown.

[0016] Figure 7 A temperature-time waveform diagram of a cooking device provided in an embodiment of the present application is shown.

[0017] Figure 8 A flow chart of another cooking control method provided in an embodiment of the present application is shown.

[0018] Fig. 9 A structural schematic diagram of a cooking control device provided in an embodiment of the present application is shown.

[0019] Fig.10 A structural schematic diagram of a cooking device provided in an embodiment of the present application is shown.

[0020] Fig.11 A schematic diagram of the structure of a computer-readable storage medium provided in an embodiment of the present application is shown. DETAILED DESCRIPTION

[0021] In order to enable those skilled in the art to better understand the solution of the present application, the technical solution in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application.

[0022] In daily life, cooking equipment has been widely used, but the temperature of food just cooked by cooking equipment is usually much higher than the palatable temperature for people. In today's fast-paced life, or in situations where food needs to be quickly cooled to a suitable temperature, relying solely on the natural cooling of food takes a long time to cool down, and it is impossible to obtain food with a more palatable temperature in a short time after cooking, resulting in a poor user experience.

[0023] To solve the above problems, the present application provides a cooking control method, which is applied to a cooking device with a cooling structure and a cooking cavity structure. The method includes controlling the cooling structure to perform a cooling treatment on the cooking cavity structure for a first period of time after the cooking device is in a cooking stage and before a heat preservation stage, so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range; wherein the temperature value of the preset palatable temperature range is less than the temperature value of the preset heat preservation temperature range in the heat preservation stage. Therefore, after the cooking process is completed, the food temperature can quickly reach the palatable temperature range, and the user can obtain palatable food without having to wait for a long time, thereby greatly improving the user experience.

[0024] The following introduces the application environment of the cooking control method provided by the embodiment of the present invention.

[0025] See also Figure 1 as well as Figure 2 , Figure 1 is a structural schematic diagram of a cooking device provided by an embodiment of the present invention, Figure 2 Schematic diagram of the connection relationship of a cooking device provided by an embodiment of the present invention. Figure 1 as well as Figure 2 As shown, the cooking device 100 includes a cooking cavity structure 110 and a cooling structure.

[0026] The cooking device 100 may be an electric rice cooker, a stew pot, a steam electric rice cooker, a pressure cooker, etc., and this application does not limit this.

[0027] The cooking cavity structure 110 includes a cooking cavity body 111 and an inner pot 112. The inner pot 112 is used to hold food to be cooked. The inner pot 112 is detachably arranged on the cooking cavity body 111, which is convenient for the user to hold food and clean the inner pot 112. The cooking cavity structure 110 may be provided with a heating unit (not shown in the figure) for heating the inner pot 112. Optionally, the inner wall of the inner pot 112 is provided with a prompt mark for prompting the user to add food capacity, such as a water level line.

[0028] The cooking device 100 further includes a cover structure 130. The cooling structure may be a fan structure 120 disposed in the cover structure 130. The fan structure 120 includes a fan 121 and a duct 122 connected to the fan 121. The fan 121 can make gas flow when working. The fan 121 can blow or exhaust the cooking cavity structure 110 through the duct 122 by rotating in different directions. For example, when the fan 121 rotates forward, a gas flow from the fan 121 to the cooking cavity structure 110 is generated, thereby achieving blowing of the cooking cavity structure 110. When the fan 121 rotates reversely, a gas flow from the cooking cavity structure 110 to the direction of the fan 121 is generated, thereby achieving exhaust of the cooking cavity structure 110. Among them, the port of the duct 122 close to the cooking cavity structure 110 is an exhaust hole (blowing hole) A, and the gas flows between the cooking cavity structure 110 and the duct 122 through the exhaust hole (blowing hole) A. It can be understood that the number of the air ducts 122 can be one or more, and the number of the exhaust holes (blowing holes) A ​​can be one or more, which can be specifically set according to actual needs.

[0029] Optionally, the cooling structure may further include a cooling structure (not shown) filled with a cooling medium, and the cooling structure is connected to the fan structure 120 so that cold air with a lower temperature is blown out from the air duct 122 to increase the cooling speed.

[0030] Optionally, the cooling structure may be a heat exchange path (not shown in the figure) and a heat dissipation structure (not shown in the figure) arranged between the inner pot 112 and the cooking cavity 111. The heat exchange path quickly exchanges heat between the inner pot 112 and the outside through the heat dissipation structure, so that the temperature of the inner pot 112 is reduced, and then the temperature of the food in the inner pot 112 is reduced.

[0031] In some embodiments, the fan structure 120 further includes a switch unit 123 .

[0032] In some embodiments, the cooking device 100 further includes a control module 140 . The control module 140 may be disposed on the cover structure 130 . The control module 140 generates a control signal to control the working states of the switch unit 123 and the fan 121 .

[0033] For example, the control module 140 can control the fan 121 to start and stop, and can also control the rotation speed of the fan 121, so as to change the amount of air generated; in addition, the control module 140 can also control the opening and closing of the switch unit 123. The switch unit 123 is used to control the connection and disconnection of the passage between the fan 121 and the air duct 122. When the switch unit 123 is closed, the passage between the fan 121 and the air duct 122 is connected, and the gas generated by the fan 121 can flow through the air duct 122 to the cooking cavity structure 110; when the switch unit 123 is opened, the passage between the fan 121 and the air duct 122 is disconnected, and the gas generated by the fan 121 cannot pass through the air duct 122.

[0034] In some embodiments, the control module 140 can prevent the liquid in the cooking cavity structure 110 from overflowing and affecting the normal operation of the fan 121 by controlling the start-up sequence of the fan 121 and the switch unit 123. For example, when the fan 121 needs to be started, the fan 121 is started first, or the fan 121 and the switch unit 123 are started at the same time, so that before or at the same time when the passage between the fan 121 and the air duct 122 is connected, the fan 121 rotates to generate gas to prevent the liquid from overflowing and flowing back from the air duct to the fan 121; when the fan 121 needs to be turned off, the switch unit 123 is turned off first, or the switch unit 123 and the fan 121 are turned off at the same time, so that before or at the same time when the passage between the fan 121 and the air duct 122 is disconnected, the fan 121 is still rotating to generate gas to prevent the liquid from flowing back from the air duct to the fan 121.

[0035] Optionally, the switch unit 123 may be a solenoid valve.

[0036] Optionally, the switch unit 123 can also be replaced by a motor, such as a stepper motor, which has a simple structure and low power consumption. By controlling the pulse of the control signal, while controlling the opening and closing of the air duct 122, the amount of flowing gas can be changed by controlling the size of the exhaust hole (blowing hole) A of the air duct 122; the air duct 122 and the fan 121 cooperate with each other to more accurately control the gas flow rate in the air duct.

[0037] In some embodiments, the cooking device 100 may include a temperature detection module 150 .

[0038] Optionally, the temperature detection module 150 may include a first temperature detection unit 151 for detecting the temperature of the cover structure 130 and transmitting the detected temperature data to the control module 140 .

[0039] Optionally, the temperature detection module 150 may further include a second temperature detection unit 152 for detecting the temperature of the cooking cavity structure 110 and transmitting the detected temperature data to the control module 140 so that the control module 140 performs control according to the detected temperature.

[0040] For example, the control module 140 may adjust the heating power of the cooking device 100 according to the detected temperature.

[0041] In some embodiments, the cooking device 100 further includes a steam valve 160 , which is used to balance the gas inside and outside the cooking cavity structure 110 .

[0042] In some embodiments, the cooking device 100 also includes a locking structure (not shown in the figure), which can tightly cover the cover structure 130 and the cooking cavity structure 110, and can detect whether the cover structure 130 and the cooking cavity structure 110 are covered, that is, it can detect whether the cover structure 130 is opened, and input the detection result to the control module 140.

[0043] In some embodiments, the cooking device 100 also includes a weight detection unit (not shown in the figure), which is located at the bottom of the inner pot 112 and arranged between the inner pot 112 and the cooking cavity 111. The weight detection unit is used to detect the weight of food in the cooking cavity structure 110.

[0044] The control module 140 may be an MCU (Micro-Controller Unit), an MPU (Micro-Processor Unit), a CPU (Central Processing Unit), or the like.

[0045] The control signal may be a PPG (Programmable Pulse Generator) signal, a PWM (Pulse Width Modulation) signal, etc., and may be selected according to actual use requirements, and this application does not impose any restrictions on this.

[0046] See also Figure 3 , Figure 3 The flowchart of a cooking control method provided in the embodiment of the present application can be applied to a cooking device having the above-mentioned cooling structure and cooking cavity structure. Figure 3 As shown, the method includes: step 210.

[0047] In step 210, after the cooking equipment is in the cooking stage and before the keeping warm stage, the cooling structure is controlled to perform a cooling treatment on the cooking cavity structure for a first period of time so that the cavity detection temperature of the cooking cavity structure is within a preset suitable temperature range; wherein the temperature value of the preset suitable temperature range is less than the temperature value of the preset keeping warm temperature range in the keeping warm stage.

[0048] In some embodiments, after receiving the cooking instruction triggered by the user, the cooking device enters the cooking mode, wherein the user can select the cooking mode according to specific needs, such as the cooking mode can be a porridge cooking mode, a rice cooking mode or a soup cooking mode, etc., and the present application does not limit this. In some embodiments, the cooking instruction can be triggered by the user, and the control module obtains the user's input operation by interacting with the user, and then obtains the cooking instruction. For example, the cooking device can be provided with an interactive panel, and the user can click on the buttons and options related to sending cooking instructions in the interactive panel (such as buttons or touch screens, etc.), or send a preset specific voice, and perform input operations by infrared control and sending specific instructions through a mobile terminal.

[0049] In some embodiments, when the user selects a cooking mode, the cooking device enters a cooking process corresponding to the cooking mode to perform cooking, and the cooking stage is the process that the cooking device is in before the heat preservation stage in the cooking process. For example, in the cooking process, the process before the heat preservation stage is water absorption stage-boiling stage-rice stewing stage, and the cooking stage is water absorption stage-boiling stage-rice stewing stage. For another example, in the cooking process, the process before the heat preservation stage is water absorption stage-boiling stage, and the cooking stage is water absorption stage-boiling stage.

[0050] In some embodiments, the cooling process is performed after the cooking stage ends and before the keeping warm stage begins.

[0051] After the cooking stage is over, the food in the cooking cavity structure is cooked enough to be eaten, but the temperature is relatively high and is not suitable for direct consumption. In order to allow the user to quickly eat palatable food, in an embodiment of the present application, after the cooking stage is over and before the insulation stage begins, the food is cooled down to a palatable temperature range.

[0052] In some embodiments, the palatable temperature range may be 50-65° C. When the temperature in the cooking cavity structure is 50° C., bacteria are easily bred in a short period of time, causing the food to become sour and deteriorate, affecting the taste; when the temperature in the cooking cavity structure is higher than 65° C., although the food is not easy to deteriorate, the temperature is high and it is not suitable for immediate consumption. Therefore, when the palatable temperature range is 50-65° C., food safety, taste and palatability can be taken into account.

[0053] When the temperature drops to a suitable range, if the food is left for too long and the user does not open the cooking device to eat during the period, the temperature inside the cooking cavity structure will drop due to natural cooling, affecting the taste of the food after the cooking device is opened again. Therefore, after a period of time after the cooling process is completed, the food can enter the insulation stage to keep it fresh and avoid affecting the eating experience due to the food temperature being too low.

[0054] In some embodiments, the temperature reduction process lasts for a first time period, during which the working state of the temperature reduction structure is controlled to rapidly reduce the temperature in the cooking cavity structure. In some embodiments, after the temperature is reduced to a suitable temperature range, if the time period has not reached the first time period, the temperature can be maintained within the suitable temperature range for the remaining time.

[0055] In some embodiments, before the step of controlling the temperature reduction structure to perform a temperature reduction treatment on the cooking cavity structure for a first period of time, the method further includes the following steps.

[0056] (1) Heating the cooking cavity structure at a first power.

[0057] (2) When the temperature of the cover structure is within a first preset temperature range, the cooking cavity structure is heated with a second power to keep the liquid in the cooking cavity structure in a boiling state; wherein the second power is less than the first power.

[0058] (3) When it is determined that the boiling state ends, the heating of the cooking cavity structure is stopped and timing is started.

[0059] In some embodiments, when the cooking device enters the cooking stage, the cooking cavity structure is heated with a first power, wherein the first power may be a high-end power of the cooking device, so that the temperature in the cooking cavity structure rises rapidly, the food is cooked quickly, and the cooking efficiency is improved. The first power may be specifically set according to actual needs, for example, the first power may be 1250W.

[0060] When the cover temperature detected by the first temperature detection unit reaches the first preset temperature range, it is determined that the liquid in the cooking cavity structure is about to enter a boiling state, wherein the first preset temperature range can be specifically set according to actual needs, for example, the first preset temperature range can be 85-95°C (<100°C).

[0061] When it is determined that the cooking cavity structure has reached a boiling state, heating is performed at a second power, which may be a low-level power of the cooking device, to prevent the boiling state in the cooking cavity structure from being violent, so that the liquid in the cooking cavity structure remains boiling and does not overflow, thereby increasing the safety of the cooking device. The second power may be specifically set according to actual needs, for example, the second power may be 800W.

[0062] In some embodiments, when the cooking stage is the water absorption stage-boiling stage, when it is determined that the inside of the cooking cavity structure has reached a boiling state, the temperature detection unit can detect the temperature of the cover structure or the cooking cavity structure at preset detection time intervals, and input the detected boiling temperature data into the control module, and perform timing. When it is detected that the duration of the boiling state is greater than the first preset time threshold, it is determined that the boiling is over, and the heating of the cooking cavity structure is stopped. The boiling stage is ended in time to avoid sticking to the pot and improve the cooking effect.

[0063] In other embodiments, when entering the cooking stage, the control module can count down the corresponding cooking time according to the cooking mode selected by the user. When the cooking time countdown ends, it is determined that the cooking stage is over and the heating of the cooking cavity structure is stopped. For example, when the user selects the cooking mode, the control module starts a 40-minute cooking time countdown from the beginning of the cooking stage. After 40 minutes, the cooking time countdown ends, the cooking stage ends, and the heating of the cooking cavity structure is stopped. The cooking stage is ended in time to avoid sticking the pot and improve the cooking effect.

[0064] In some embodiments, after the boiling stage is ended in time, the cooling stage can be quickly entered. When the duration of the cooling stage reaches a preset duration, the cooking stage is ended and the cooling stage is entered, so that the temperature in the cooking cavity structure quickly reaches a suitable temperature range and the timing of the first duration is started. The timing of the first duration can be a positive timing or a countdown, and the present application does not impose any restrictions on this.

[0065] Optionally, when selecting a cooking mode, the user can select different cooking time countdowns according to actual needs. For example, when the user selects the soup mode, the user can select a cooking time of 1.5h, 2h, 3h or 4h, and enter the cooking stage after selecting the cooking time, and start the cooking time countdown, so that the cooking scenarios are more diverse, the user has higher selectivity, and the user experience is improved.

[0066] In some embodiments, the cooling structure takes a fan structure as an example, and in the step of controlling the cooling structure to perform a cooling treatment on the cooking cavity structure for a first period of time so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range, the steps include: controlling the fan structure to work according to multiple preset cycles and lasting for a first period of time; wherein within the preset cycle, controlling the fan structure to blow air to the cooking cavity structure for a third period of time; and controlling the fan structure to exhaust the cooking cavity structure for a fourth period of time.

[0067] In some embodiments, when it is determined that the cooking stage is over, the fan and the air duct are started, and the fan structure is controlled to have the blowing process last for a third time period and the exhaust process last for a fourth time period in each preset cycle. The third time period and the fourth time period can be specifically set according to actual needs, for example, the third time period and the fourth time period can both be 10 seconds. In the first time period, the fan structure works multiple times according to the preset cycle, and the gas flow speed in the cooking cavity structure is accelerated by alternately blowing and exhausting the cooking cavity structure. During the process of the gas circulating inside and outside the cooking cavity structure, it will continuously take away the heat of the cooking cavity structure and the surface of the food, accelerate the heat exchange, and rapidly reduce the temperature in the cooking cavity structure, thereby achieving the effect of rapidly cooling the food. Until the cavity detection temperature of the cooking cavity structure is within the preset palatable temperature range, the fan structure is controlled to be turned off to complete the cooling process.

[0068] In some embodiments, the fan is controlled to blow air to the cooking cavity structure through the air duct, and the fan can be controlled to rotate in a first direction. It can be understood that the first direction can be forward or reverse, which can be adjusted according to the specific structural setting. The fan rotates in the first direction and continues for a third time period, which can be set according to actual needs, for example, the third time period can be 5s.

[0069] In some embodiments, the fan is controlled to exhaust the cooking cavity structure through the air duct, and the fan can be controlled to rotate in the second direction. It can be understood that the second direction can be reverse or forward, which can be adjusted according to the specific structural setting. The first direction is opposite to the second direction. The fan rotates in the second direction and continues for a fourth time period. The fourth time period can be set according to actual needs. For example, the fourth time period can be 5s.

[0070] Optionally, when the fan switches between blowing and exhausting, the fan can be controlled to be turned off and a preset waiting time can be set. After the preset waiting time, the speed of the fan is greatly reduced or the fan stops rotating. At this time, the fan is started again to reduce the loss caused by the fan directly rotating in the opposite direction due to inertia.

[0071] Optionally, for the fan structure, the rotation speed of the fan and the size of the exhaust hole (blowing hole) of the air duct can be adjusted to control the wind speed blown out from the air duct, thereby controlling the cooling speed in the cooking cavity structure.

[0072] In some embodiments, meals usually taste better when the temperature is between 30 and 40°C. Considering that the temperature of the food will drop rapidly after it is taken out of the cooking device, and the user may need other preparation time (such as serving other meals or preparing tableware, etc.), during this period, the temperature of the food will drop due to natural cooling. Therefore, the preset palatable temperature range can be higher than 30 to 40°C. For example, the preset palatable temperature range can be 50 to 65°C, reserving preparation time for the user, so that the user can get food with better taste after the preparation time, thereby improving the cooking effect and user experience.

[0073] In some embodiments, after the step of controlling the cooling structure to perform a cooling treatment on the cooking cavity structure for a first period of time, the cooking control method provided in the embodiment of the present application also includes the step of: performing a temperature control treatment on the cooking cavity structure for a second period of time so that the cavity detection temperature of the cooking cavity structure is controlled within a preset palatable temperature range.

[0074] After the cooling process is completed, usually the user may not open the lid to eat immediately at the end of the cooling stage. Therefore, the cooking device can be controlled to enter the temperature control stage and last for a second period of time, so that the temperature in the cooking cavity structure remains within a preset palatable range for a certain period of time, so that the user can still get food with a better taste after opening the cooking device later.

[0075] In some embodiments, when the cooling stage ends, the cooking device enters a natural cooling process, and the temperature in the cooking cavity structure gradually decreases. When the first time period ends, it enters a temperature control stage, and the cooking device is intermittently heated during the temperature control stage.

[0076] For example, when the temperature in the cooking cavity structure drops to the first preset temperature, the cooking cavity structure starts to be heated, and when the temperature in the cooking cavity structure is heated to the second preset temperature, the heating is stopped, and the cooking cavity structure can re-enter the natural cooling process. The first preset temperature and the second preset temperature are both within the preset palatable temperature range, and the second preset temperature is greater than the first preset temperature. The first preset temperature and the second preset temperature can be specifically set according to actual needs, for example, the first preset temperature can be 58°C, and the second preset temperature can be 63°C.

[0077] During the temperature control stage, the cooking device continuously repeats the above intermittent heating process so that the temperature in the cooking cavity structure is maintained within a preset suitable temperature range.

[0078] In some embodiments, a smaller heating power can be used in the temperature control stage, for example, 600W, to prevent the temperature of cooked food from rising too quickly and causing sticking. It can also change the temperature of the food slowly, making the temperature in the temperature control stage more controllable.

[0079] In some embodiments, the temperature control stage lasts for a second time period, and the first time period and the second time period together constitute a total control time period, wherein before the step of performing temperature control on the cooking cavity structure for the second time period so that the cavity detection temperature of the cooking cavity structure is controlled within a preset palatable temperature range, the following steps are also included:

[0080] (1) Determine the total control time based on the preset palatable temperature range.

[0081] (2) Determine the second duration based on the total control duration and the first duration.

[0082] In some implementations, the total control duration is determined according to the following formula:

[0083] S<a*T1-b(S>0) (1)

[0084] Wherein, S represents the total control time, a represents the first control coefficient, T1 represents the preset suitable temperature range, and b represents the second control coefficient. Through the above formula (1), the total control time can be accurately calculated according to the preset suitable temperature, so that the controllability of the total control time of the temperature control process is enhanced, the use scenario of the cooking device is more extensive, and the user experience and the practicality of the cooking device are improved.

[0085] In some embodiments, the value range of the first control coefficient a is preset by the system to be 0.15-0.3, and the value range of the second control coefficient b is preset by the system to be 3-15. In specific usage scenarios, the cooking device can select corresponding parameter values ​​according to the specific cooking mode or cooking time, so that the cooking device can accurately control the total control time for different usage scenarios.

[0086] See also Figure 4 , Figure 4 A schematic diagram showing the relationship between the total control time and the optimum temperature when a=0.2, b=6, the amount of rice is 150g, and the fan speed is 5000rpm. It can be understood that when a=0.2 and b=6, S<0.2*T1-6.

[0087] like Figure 4 As shown, at point O (50, 4), when the suitable temperature T1 is set to 50°C, the total control time S does not exceed N (ie, 4 hours), otherwise the food is prone to spoilage.

[0088] At point P (65, 7), when the suitable temperature T1 is set to 65°C, the total control time cannot exceed M (i.e., 7 hours), otherwise the food will easily deteriorate.

[0089] Understandably, Figure 4The area surrounded by the four deformation MNOPs in the middle is the range of the temperature to ensure that the food does not spoil. In the part above this range, the food in the cooking cavity structure is at risk of spoiling. That is, when the palatable temperature is set to 50°C, the total control time S does not exceed 4 hours, and when the palatable temperature is 65°C, the total control time S does not exceed 7 hours, otherwise the food in the cooking cavity structure is easy to spoil, affecting the taste and eating safety.

[0090] In some embodiments, the coordinates of point Q are Q(73, 8.6), that is, when the temperature of the cooking structure is at the insulation temperature of 73°C, the insulation time exceeds 8.6 hours, and the food in the cooking cavity structure will be at risk of spoilage. Therefore, in order to improve the cooking effect and food safety, in the instruction manual of the cooking equipment provided in this application, it can be recommended that the insulation time should not exceed 8 hours.

[0091] After the cooking cavity structure is subjected to temperature control for a second period of time so that the cavity detection temperature of the cooking cavity structure is controlled within a preset suitable temperature range, the method further includes:

[0092] Control the cooking device to enter the insulation stage; in the insulation stage, control the temperature of the cooking cavity structure within a preset insulation temperature range; wherein the minimum value of the preset insulation temperature range is greater than the maximum value of the preset palatable temperature range.

[0093] In some embodiments, if the user still does not open the rice cooker within the second time period, it can be determined that the user does not need to eat temporarily, and the cooking device is controlled to enter the keep-warm stage.

[0094] Although the palatable insulation temperature range has a better taste for users, if food is continuously placed at this temperature, it is also easy to breed bacteria, affecting the safety of food. Therefore, the minimum value of the preset insulation temperature range can be greater than the maximum value of the preset palatable temperature range, so that the temperature in the cooking cavity structure is increased to the preset insulation temperature range, and high-temperature sterilization is performed as much as possible without affecting the taste of the food to ensure the hygiene of the food; in addition, the maximum value of the preset insulation temperature range should not be too high to avoid the temperature in the cooking cavity structure being too high and causing the pot to stick. The preset insulation temperature range can be set according to actual needs. For example, the preset insulation temperature range can be 68.5~78.5, such as 73℃.

[0095] In some embodiments, if it is detected that the user turns on the cooking device within the second time period and does not manually turn off the cooking device, it can be determined that the user has finished eating and there is remaining food in the cooking cavity structure to be eaten, and the cooking device is then controlled to enter the keep warm stage to keep the remaining food warm.

[0096] Optionally, the insulation time of the insulation stage can be set to an upper limit according to actual needs. When the insulation time exceeds the upper limit, the insulation is stopped. For example, the insulation time can be set to no more than 8 hours to prevent the cooking cavity structure from being in a high temperature state for a long time, which may burn the cooking equipment, and can cause a large amount of water in the cooking cavity structure to evaporate, causing the pot to stick; in addition, after the cooking equipment has been placed for a long time, the food in the cooking cavity structure will still inevitably breed bacteria, causing the food to spoil. In order to ensure the safety of food consumption, after the 8-hour insulation stage, the cooking device will no longer be insulated, and a prompt can be issued to prompt the user to deal with the food in the cooking cavity structure in time.

[0097] In some embodiments, when the insulation time exceeds the upper limit, the insulation stage ends and the heating of the cooking cavity structure stops, thereby preventing the cooking device from being burned and causing the pot to become sticky, thereby improving the safety of the device.

[0098] In some embodiments, if it is detected that the cover structure is opened during the keep warm stage, and the user manually turns off the cooking device, the keep warm stage ends.

[0099] In some embodiments, when the cooking device enters the insulation stage, it starts to intermittently heat the cooking cavity structure. When the temperature inside the cooking cavity structure is heated to within a preset insulation temperature range, the heating is stopped, and the cooking cavity structure can re-enter the natural cooling process, and the temperature inside the cooking cavity structure gradually decreases. When the temperature inside the cooking cavity structure decreases to a third preset temperature, the cooking cavity structure starts to be heated. When the temperature inside the cooking cavity structure is heated to a fourth preset temperature, the heating is stopped, and the cooking cavity structure can re-enter the natural cooling process.

[0100] The third preset temperature and the fourth preset temperature are both within the preset insulation temperature range, and the fourth preset temperature is greater than the third preset temperature. The third preset temperature and the fourth preset temperature can be set according to actual needs, for example, the third preset temperature can be 70°C, and the fourth preset temperature can be 77°C.

[0101] During the heat preservation stage, the cooking device continuously repeats the above intermittent heating process so that the temperature in the cooking cavity structure is maintained within a preset heat preservation temperature range.

[0102] In some embodiments, a smaller insulation heating power can be used during the insulation stage. For example, the insulation heating power can be 600W. This can prevent the temperature of cooked food from rising too quickly and causing sticking. It can also slowly change the temperature of the food, making the temperature during the insulation stage more controllable.

[0103] In the embodiment provided by the present application, before entering the cooling stage, it is necessary to determine the cooling time required for the temperature in the cooking cavity structure to drop to the target temperature, i.e., the first duration, wherein the target temperature is within the preset palatable temperature range. The first duration may be affected by a variety of factors, for example, the first duration may be related to the cooling amplitude for dropping the temperature in the cooking cavity structure to the target temperature, or to the weight of the food in the cooking cavity structure, or to both the cooling amplitude and the weight of the food. Therefore, the embodiment of the present application provides a variety of methods for determining the first duration.

[0104] In the embodiment provided in the present application, before the step of controlling the cooling structure to perform a cooling process on the cooking cavity structure for a first period of time so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range, the following steps are included:

[0105] (1) Determine the cooking temperature of the cooking cavity structure at the end of the cooking phase.

[0106] (2) Determine the degree of cooling based on the cooking temperature and the preset palatable temperature range.

[0107] (3) Determine the first duration based on the temperature drop.

[0108] In some embodiments, at the end of the cooking stage, the cooking temperature in the cooking cavity structure is relatively high, for example, the cooking temperature may be 98° C. At this time, the temperature in the cooking cavity structure is controlled to drop to the target temperature. The temperature drop amplitude may be determined based on the relationship of temperature drop amplitude = cooking temperature - target temperature.

[0109] In some embodiments, the first duration is related to the temperature reduction amplitude. Under the same conditions, the greater the temperature reduction amplitude, the longer the first duration, and the smaller the temperature reduction amplitude, the shorter the first duration. Therefore, the first duration can be determined based on a specific relationship between the temperature reduction amplitude and the first duration.

[0110] In the embodiments provided in the present application, the target temperature is within the preset palatable temperature range, and the target temperature can be set specifically according to actual needs. For example, when the user selects the soup mode, the soup is usually slightly higher than the food, the taste is more delicious, the ingredients are more fully cooked, and the taste is better, so the target temperature can be set to 64°C within the preset palatable temperature range; when the user selects the rice cooking mode, the rice is usually at a temperature that allows the user to eat it quickly, and the taste is better, so the target temperature can be set to 55°C within the preset palatable temperature range.

[0111] It is understandable that the target temperature can be automatically preset by the system according to the cooking mode selected by the user, or it can be selected by the user, and this application does not impose any restrictions on this.

[0112] Among them, for every 1°C increase in temperature drop, the first duration increases by 0.01 to 0.06 hours.

[0113] In some implementations, the first duration may be determined according to the following formula (2):

[0114] t1=H*k(2)

[0115] Wherein, t1 represents the first duration, H represents the temperature reduction amplitude, k represents the temperature reduction coefficient, and the temperature reduction amplitude is multiplied by the temperature reduction coefficient to obtain H*k, i.e., the first duration t1. Through the above formula (2), the first duration t1 can be accurately calculated according to the temperature reduction amplitude H, so that the controllability of the temperature reduction process is enhanced, the use scenarios of the cooking device are more extensive, and the user experience and the practicality of the cooking device are improved.

[0116] In some embodiments, the temperature reduction coefficient k ranges from 0.01 to 0.06. Therefore, for every 1°C increase in the temperature reduction amplitude H, the increase in the first duration t1 ranges from 0.01 to 0.06h. In specific usage scenarios, the cooking device can select the corresponding parameter specific value according to the specific cooking mode or cooking duration, so that the cooking device can accurately control the first duration for different usage scenarios.

[0117] See also Figure 5 , Figure 5 A schematic diagram showing the relationship between the first time length and the temperature drop range corresponding to k = 0.025, the weight is 150g, and the fan speed is 5000rpm. It can be understood that when k = 0.025, t1 = 0.025*H.

[0118] like Figure 5 As shown, at point O (0, 0), the temperature of the cooking structure is at a boiling temperature (eg, 100° C.), and the first time duration t1 is 0.

[0119] At point E (35, 0.875), when the temperature drops by 35°C (i.e., the temperature drops by 35°C from the boiling temperature, and the temperature is (100-35°C)=65°C), the required first time duration t1 is 0.875 hours.

[0120] At point F (50, 1.25), when the temperature drops by 50°C (ie, the temperature drops by 50°C from the boiling temperature, and the temperature is (100-50°C)=50°C), the required first time duration t1 is 1.25 hours.

[0121] In the embodiment provided in the present application, before the step of controlling the cooling structure to perform a cooling process on the cooking cavity structure for a first period of time so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range, the following steps are included:

[0122] (1) Determine the weight of the food in the cooking cavity structure.

[0123] (2) Determine the first duration based on the weight of the food.

[0124] In some embodiments, a gravity detection unit can be used to detect the weight of food in the cooking cavity structure. The weight of the food can roughly represent the amount of food cooked by the user. The first time duration is related to the weight of the cooked food. Under the same conditions, the heavier the food weight, the more food the user has cooked, and the longer the first time duration required to reduce the temperature to the target temperature. The lighter the food weight, the less food the user has cooked, and the shorter the first time duration required to reduce the temperature to the target temperature. Therefore, the first time duration can be determined based on the weight of the food.

[0125] For every 1kg increase in the food weight G, the first time duration t1 increases by 0.2 to 0.6h; when the food weight G is 1kg, the first time duration t1 ranges from 0.21 to 1.1h.

[0126] In some implementations, the first duration may be determined according to the following formula (3):

[0127] t1=m*G+n (3)

[0128] Wherein, t1 represents the first duration, G represents the food weight, m ​​represents the first weight coefficient, and the food weight G is multiplied by the first weight coefficient m to obtain the weight intermediate value m*G; n represents the second weight coefficient, and the weight intermediate value m*G is added to the second weight coefficient n to obtain the first duration t1. The above formula (3) can accurately calculate the first duration t1 according to the food weight G, so that the controllability of the cooling process is enhanced, the use scenarios of the cooking device are more extensive, and the user experience and the practicality of the cooking device are improved.

[0129] In some embodiments, the first weight coefficient m is in the range of 0.2 to 0.6, and the second weight coefficient n is in the range of 0.02 to 0.5. Therefore, for every 1 kg increase in food weight, the first duration increases by 0.2 to 0.6 hours; when the food weight is 1 kg, the first duration ranges from 0.21 to 1.1 hours. In specific usage scenarios, the cooking device can select the corresponding parameter specific value according to the specific cooking mode or cooking duration, so that the cooking device can accurately control the first duration for different usage scenarios.

[0130] See also Figure 6 , Figure 6 A schematic diagram showing the relationship between the first time duration and the food weight when m=0.5, n=0.01 and the fan speed is 5000 rpm and the amount of rice tested is 0.5-1.25 kg. It can be understood that when m=0.5 and n=0.01, t1=0.5*G+0.01.

[0131] like Figure 6 As shown, at point I (1, 0.51), that is, when the weight of the meter is 1 kg, the first time required is 0.51 h.

[0132] At point J (2.5, 1.21), that is, when the weight of the meter is 1.25 kg, the first time required is 1.26 h.

[0133] Among them, too long cooling time will cause food spoilage, so the value of m is determined in combination with the ambient temperature, fan speed, the size of the air hole connected to the fan, and the impact on food spoilage; n is the correction value used to compensate for measurement errors.

[0134] In the embodiment provided in the present application, before the step of controlling the cooling structure to perform a cooling treatment on the cooking cavity structure for a first period of time so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range, the following steps are included.

[0135] (1) Determine the cooking temperature of the cooking cavity structure at the end of the cooking phase.

[0136] (2) Determine the degree of cooling based on the cooking temperature and the preset palatable temperature.

[0137] (3) Determine the weight of the food in the cooking cavity structure.

[0138] (4) Determine the first duration based on the temperature drop and the weight of the food.

[0139] In some embodiments, at the end of the cooking stage, the cooking temperature in the cooking cavity structure is relatively high, for example, the cooking temperature may be 98° C. At this time, the temperature in the cooking cavity structure is controlled to drop to the target temperature. The temperature drop amplitude may be determined based on the relationship of temperature drop amplitude = cooking temperature - target temperature.

[0140] Among them, the target temperature is within the preset palatable temperature range, and the target temperature can be set according to actual needs. For example, when the user chooses the soup mode, usually when the soup temperature is slightly higher than the rice, the taste is more delicious, the ingredients are more fully cooked, and the taste is better, so the target temperature can be set to 63°C within the preset palatable temperature range; when the user chooses the rice cooking mode, usually the temperature of the rice should be such that the user can eat it quickly, and the taste is better, so the target temperature can be set to 55°C within the preset palatable temperature range.

[0141] It is understandable that the target temperature can be automatically preset by the system according to the cooking mode selected by the user, or it can be selected by the user, and this application does not impose any restrictions on this.

[0142] In some embodiments, a gravity detection unit can be used to detect the weight of food in the cooking cavity structure. The weight of the food can roughly represent the amount of food cooked by the user. The first time duration is related to the weight of the cooked food. Under the same conditions, the heavier the food weight, the more food the user has cooked, and the longer the first time duration required to reduce the temperature to the target temperature. The lighter the food weight, the less food the user has cooked, and the shorter the first time duration required to reduce the temperature to the target temperature. Therefore, the first time duration can be determined based on the weight of the food.

[0143] In some embodiments, the first duration may be related to both the temperature reduction amplitude and the food weight. For example, the first duration may be the same in the case where the temperature reduction amplitude is large but the food weight is small and the case where the temperature reduction amplitude is small but the food weight is large. Therefore, the first duration may be determined based on both the temperature reduction amplitude and the food weight.

[0144] Among them, for every 1kg increase in food weight, the first time duration increases by 0.3 to 0.5h; for every 1℃ increase in temperature drop, the first time duration increases by 0.001 to 0.003h.

[0145] In some implementations, according to equations (2) and (3) in the two aforementioned methods for determining the first duration, the following equation can be obtained, and the first duration is determined according to the following equation (4):

[0146] t1=c*G+d*H (4)

[0147] Wherein, t1 represents the first duration, c represents the third weight coefficient, d represents the third cooling coefficient, G represents the food weight, H represents the cooling amplitude, the third weight coefficient c is multiplied by the food weight G to obtain the first intermediate value c*G, the third cooling coefficient d is multiplied by the cooling amplitude H to obtain the second intermediate value d*H, and the first intermediate value c*G is added to the second intermediate value d*H to obtain the first duration t1. The above formula (4) is preset by the system, and can accurately calculate the first duration t1 according to the cooling amplitude H and the food weight G at the same time, so that the controllability of the cooling process is enhanced, the use scenarios of the cooking device are more extensive, and the user experience and the practicality of the cooking device are improved.

[0148] In some embodiments, the third weight coefficient c has a value range of 0.3 to 0.5. When the food weight G is 1 kg, the first time duration t1 has a value range of (0.3+d*H) to (0.5+d*H) h.

[0149] In some embodiments, the third temperature reduction coefficient d has a value range of 0.001 to 0.003. When the temperature reduction amplitude H is 1° C., the first time duration t1 has a value range of (c*G+0.001) to (c*G+0.003) h.

[0150] In some embodiments, the third weight coefficient c is in the range of 0.3 to 0.5, and the third cooling coefficient d is in the range of 0.001 to 0.003. Therefore, under the same conditions, for every 1 kg increase in food weight G, the first time length t1 increases by 0.2 to 0.6 hours; for every 1°C increase in cooling amplitude H, the first time length t1 increases by 0.001 to 0.003 hours.

[0151] In specific usage scenarios, the cooking device can select corresponding parameter values ​​according to the specific cooking mode or cooking time, so that the cooking device can accurately control the first time for different usage scenarios.

[0152] In some embodiments, the first duration is usually not too long, as a long cooling time may easily cause food to spoil. For a cooking device with a cooking capacity of less than 5L, the first duration of the cooling phase is controlled to be less than 2h to avoid the first duration obtained according to the above formula (2), formula (3) or formula (4) being too long, thereby saving cooling time and improving cooking efficiency.

[0153] See also Figure 7 , Figure 7 A temperature-time waveform diagram of a cooking device provided by the present application is shown.

[0154] like Figure 7 As shown, during the time period from t0 to t1, the cooking device is in the cooking stage, the temperature in the cooking cavity structure first gradually increases, and when the cooking cavity structure reaches a boiling state, the temperature in the cooking cavity structure is maintained at the boiling temperature; during the time period from t1 to t2, the cooking device is in the cooling stage, the temperature in the cooking cavity structure rapidly decreases and drops to a temperature range of T1, and the temperature range of T1 is the preset palatable temperature range; during the time period from t2 to t3, the cooking device is in the temperature control stage, and the temperature in the cooking cavity structure is intermittently heated, and its temperature-time curve will have regular fluctuations, and the fluctuation range is maintained within the preset palatable temperature range;

[0155] In some embodiments, the total control time S = the first time + the second time, that is, the total control time is the time period t1 to t3. If the temperature in the cooking cavity structure is already in a suitable temperature range before the end of the total control time, the temperature in the cooking cavity structure is maintained in the suitable temperature range until the total control time ends.

[0156] If the cover structure is not detected to be opened within the time period t2, the heat preservation stage is entered. After time t3, the cooking device is in the heat preservation stage, and the temperature in the cooking cavity structure is slightly higher than that in the temperature control stage. Due to the intermittent heating in the heat preservation stage, its temperature-time curve will produce regular fluctuations, and the fluctuation range remains within the preset heat preservation temperature range.

[0157] The cooking control method provided by the present application is described in detail below with a specific embodiment. Figure 8 , Figure 8 A flow chart of another cooking control method provided by an embodiment of the present application is shown, and the method may include steps 301 to 325. Steps 301 to 312 are included.

[0158] In step 301, the cooking device receives a cooking instruction and enters a cooking mode.

[0159] In an embodiment of the present application, a user triggers a cooking instruction through an interactive panel of the cooking device and chooses to enter a corresponding cooking mode.

[0160] In step 302, initialization is performed.

[0161] In an embodiment of the present application, parameters are initialized according to the cooking mode selected by the user, including determining various parameters according to the cooking mode selected by the user.

[0162] In step 303, the cooking device is heated at a first power.

[0163] In an embodiment of the present application, the first power may be a high-level power of the cooking device, such as 1250W, so that the temperature in the cooking cavity structure rises rapidly.

[0164] In step 304, it is determined whether the temperature of the cover structure is greater than a minimum value of a first preset temperature range.

[0165] In an embodiment of the present application, the first preset temperature range may be 85-95°C. If the temperature of the cover structure is greater than 85°C, proceed to step 305; if the temperature of the cover structure is less than or equal to 85°C, proceed to step 303.

[0166] In step 305, the boiling stage is entered, and the timing of the first time length is started until the boiling stage ends.

[0167] In an embodiment of the present application, when the duration of the boiling state is greater than the first preset time threshold, or when the cooking time countdown ends, it is determined that the boiling is over, the cooking stage ends, and the timing of the first duration starts to enter the cooling stage.

[0168] In step 306, the heating is stopped and the fan structure is controlled to open so that the temperature in the cooking cavity structure is rapidly reduced.

[0169] In an embodiment of the present application, after entering the unmanned stage, the heating of the cooking cavity structure is stopped, and the fan structure is controlled to continuously blow and exhaust the cooking cavity structure regularly, so that the gas flow rate and heat exchange process in the cooking cavity structure are accelerated and the temperature is rapidly reduced.

[0170] In step 307, it is determined whether the temperature in the cooking cavity structure is less than or equal to the maximum value of the preset suitable temperature range.

[0171] In an embodiment of the present application, after entering the cooling stage, the fan structure is controlled to cool the cooking cavity structure, wherein the preset suitable temperature range may be 55 to 65°C. If the temperature in the cooking cavity structure is detected to be greater than 65°C, step 305 is entered; if the temperature in the cooking cavity structure is detected to be less than or equal to 65°C, step 307 is entered.

[0172] In step 308, the fan structure is turned off, the timing of the first time period is stopped, and the timing of the second time period is started.

[0173] In an embodiment of the present application, the fan structure is turned off and the temperature control stage is entered.

[0174] In step 309, the temperature control stage is entered, and the temperature in the cooking cavity structure is controlled within a preset suitable temperature range.

[0175] In an embodiment of the present application, during the temperature control stage, the cooking cavity structure is intermittently heated so that the temperature inside the cooking cavity structure fluctuates within a preset suitable temperature range.

[0176] In step 310, it is determined whether the cover structure is opened within the second time period, or whether the second time period ends.

[0177] In an embodiment of the present application, if the cover structure is opened within the second time period, or the cover structure is not opened within the second time period but the second time period has ended, step 311 is entered; if the cover structure is not opened within the second time period and the second time period has not ended, step 309 is entered.

[0178] In step 311, the heat preservation stage is entered to control the temperature in the cooking cavity structure within a preset heat preservation temperature range.

[0179] In an embodiment of the present application, during the heat preservation stage, the cooking cavity structure is intermittently heated so that the temperature inside the cooking cavity structure fluctuates within a preset heat preservation temperature range.

[0180] In step 312, the insulation phase ends.

[0181] In an embodiment of the present application, when the insulation time is greater than the upper time limit, the insulation stage ends.

[0182] See also Fig. 9 An embodiment of the present application provides a cooking control device 400, which is applied to a cooking device having a cooling structure and a cooking cavity structure. The device includes: a cooling module 410.

[0183] Among them, the cooling module 410 is used to control the cooling structure to perform a first period of cooling treatment on the cooking cavity structure after the cooking equipment is in the cooking stage and before the insulation stage, so that the cavity detection temperature of the cooking cavity structure is within a preset suitable temperature range; wherein the temperature value of the preset suitable temperature range is less than the temperature value of the preset insulation temperature range in the insulation stage.

[0184] It should be noted that, for the device embodiment, since it is basically similar to the method embodiment, the description is relatively simple, and the relevant parts can be referred to the partial description of the method embodiment. Any processing method described in the method embodiment can be implemented by the corresponding processing module in the device embodiment, and will not be described one by one in the device embodiment.

[0185] Those skilled in the art can clearly understand that, for the convenience and brevity of description, the specific working processes of the above-described devices and modules can refer to the corresponding processes in the aforementioned method embodiments, and will not be repeated here.

[0186] In several embodiments provided in the present application, the coupling between modules may be electrical, mechanical or other forms of coupling.

[0187] In addition, each functional module in each embodiment of the present application can be integrated into a processing module, or each module can exist physically separately, or two or more modules can be integrated into one module. The above integrated modules can be implemented in the form of hardware or software functional modules.

[0188] See also Fig.10 Based on the above cooking control method, an embodiment of the present application also provides a cooking device 500 that can execute the above cooking control method.

[0189] In an embodiment of the present application, the cooking device 500 includes one or more processors 510, a memory 520, and may also include a touch pad (not shown in the figure), a touch screen (not shown in the figure) and a wireless communication module (not shown in the figure), which is used to receive cooking instructions in the various forms mentioned above, one or more applications, one or more of which can be stored in the memory 520 and configured to be executed by one or more processors 510, and one or more programs are configured to execute the method described in the aforementioned method embodiment.

[0190] The processor 510 may include one or more processing cores. The processor 510 uses various interfaces and lines to connect various parts of the entire cooking device, and executes various functions of the cooking device and processes data by running or executing instructions, programs, code sets or instruction sets stored in the memory 520, and calling data stored in the memory 520. Optionally, the processor 510 can be implemented in at least one hardware form of digital signal processing (DSP), field-programmable gate array (FPGA), and programmable logic array (PLA). The processor 510 can integrate one or a combination of a central processing unit (CPU), a graphics processing unit (GPU), and a modem. Among them, the CPU mainly processes the operating system, user interface, and application programs; the GPU is responsible for rendering and drawing display content; and the modem is used to process wireless communications. It can be understood that the above-mentioned modem may not be integrated into the processor 510, but may be implemented separately through a communication chip.

[0191] The memory 520 may include a random access memory (RAM) or a read-only memory (ROM). The memory 520 may be used to store instructions, programs, codes, code sets, or instruction sets. The memory 520 may include a program storage area and a data storage area, wherein the program storage area may store instructions for implementing an operating system, instructions for implementing at least one function, instructions for implementing the following various method embodiments, etc. The data storage area may also store data created by the terminal during use, etc.

[0192] Please refer to Fig.11 , which shows a structural block diagram of a computer-readable storage medium 600 provided in an embodiment of the present application. The computer-readable medium 600 stores a program code 610, and the program code 610 can be called by a processor to execute the method described in the above method embodiment.

[0193] The computer readable storage medium 600 may be an electronic memory such as a flash memory, an EEPROM (electrically erasable programmable read-only memory), an EPROM, a hard disk, or a ROM. Optionally, the computer readable storage medium 600 includes a non-transitory computer-readable storage medium. The computer readable storage medium 600 has storage space for program code 610 that performs any method step in the above method. These program codes can be read from or written to one or more computer program products. The program code 610 can be compressed, for example, in an appropriate form.

[0194] In summary, the embodiments of the present application provide a cooking control method, device, cooking equipment and storage medium, which are applied to a cooking equipment having a cooling structure and a cooking cavity structure. The method includes controlling the cooling structure to perform a cooling treatment on the cooking cavity structure for a first period of time after the cooking equipment is in a cooking stage and before a heat preservation stage, so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range; wherein the temperature value of the preset palatable temperature range is less than the temperature value of the preset heat preservation temperature range in the heat preservation stage. Thus, after the cooking process is completed, the food temperature can quickly be within the palatable temperature range, and the user can obtain palatable food without having to wait for a long time, thereby greatly improving the user experience.

[0195] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit it. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A cooking control method, characterized in that: Applied to a cooking device having a cooling structure and a cooking cavity structure, the method comprises: After the cooking equipment is in the cooking stage and before the keeping warm stage, the cooling structure is controlled to perform a cooling treatment on the cooking cavity structure for a first period of time so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range; wherein the temperature value of the preset palatable temperature range is less than the temperature value of the preset keeping warm temperature range in the keeping warm stage.

2. The cooking control method according to claim 1, characterized in that: After controlling the cooling structure to perform a first-time cooling process on the cooking cavity structure, the method further includes: The cooking cavity structure is subjected to a temperature control process for a second period of time, so that the cavity detection temperature of the cooking cavity structure is controlled within the preset palatable temperature range.

3. The cooking control method according to claim 2, characterized in that: Before controlling the cooling structure to perform a first cooling process on the cooking cavity structure so that the cavity detection temperature of the cooking cavity structure is within a preset suitable temperature range, the method further includes: determining a cooking temperature of the cooking cavity structure at the end of the cooking phase; Determining a temperature reduction range according to the cooking temperature and the preset palatable temperature range; The first duration is determined according to the temperature reduction amplitude.

4. The cooking control method according to claim 3, characterized in that: in, For every 1°C increase in the temperature reduction amplitude, the first time period increases by 0.01 to 0.06 hours.

5. The cooking control method according to claim 1, characterized in that: Before controlling the cooling structure to perform a first cooling process on the cooking cavity structure so that the cavity detection temperature of the cooking cavity structure is within a preset suitable temperature range, the method further includes: determining the weight of food in the cooking cavity structure; The first duration is determined according to the weight of the food.

6. The cooking control method according to claim 5, characterized in that: in, For every 1kg increase in the food weight, the first time period increases by 0.2 to 0.6 hours; When the food weighs 1 kg, the first time duration ranges from 0.21 to 1.1 h.

7. The cooking control method according to claim 2, characterized in that: Before controlling the cooling structure to perform a first cooling process on the cooking cavity structure so that the cavity detection temperature of the cooking cavity structure is within a preset suitable temperature range, the method further includes: determining a cooking temperature of the cooking cavity structure at the end of the cooking phase; Determining a temperature reduction range according to the cooking temperature and the preset palatable temperature range; determining the weight of food in the cooking cavity structure; The first duration is determined according to the temperature reduction amplitude and the food weight.

8. The cooking control method according to claim 7, characterized in that: in, For every 1kg increase in the food weight, the first time period increases by 0.3 to 0.5 hours; For every 1°C increase in the temperature reduction amplitude, the first time period increases by 0.001 to 0.003 hours.

9. The method according to any one of claims 2 to 8, characterized in that: Before performing the temperature control process on the cooking cavity structure for a second period of time so that the cavity detection temperature of the cooking cavity structure is controlled within a preset palatable temperature range, the method further includes: Determining the total control time according to the preset palatable temperature range; A second duration is determined according to the total control duration and the first duration.

10. A cooking control device, characterized in that: Applicable to a cooking device having a cooling structure and a cooking cavity structure, the device comprises: A cooling module is used to control the cooling structure to perform a cooling treatment on the cooking cavity structure for a first period of time after the cooking equipment is in the cooking stage and before the heat preservation stage, so that the cavity detection temperature of the cooking cavity structure is within a preset palatable temperature range; wherein the temperature value of the preset palatable temperature range is less than the temperature value of the preset heat preservation temperature range in the heat preservation stage.

11. A cooking device, characterized in that: include: one or more processors; storage; One or more applications, wherein the one or more applications are stored in the memory and configured to be executed by the one or more processors, and the one or more programs are configured to execute the cooking control method according to any one of claims 1-9.

12. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores program codes, which can be called by a processor to execute the cooking control method according to any one of claims 1 to 9.

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