Probe, intelligent oven with probe and cooking method

Abstract

The present invention discloses a probe, an intelligent oven having the probe, and a cooking method. The probe is used to measure the temperature parameter and electrical parameter inside the food, and cook according to the type of the food and the set degree of ripeness, which can take into account both the degree of ripeness and the taste of the food, improve the convenience when using the oven, and reduce the skill requirements for cooking food with the oven.

Description

Technical Field

[0001] The present invention relates to the technical field of intelligent control, and particularly relates to a probe, an intelligent oven with the probe, and a cooking method. Background Art

[0002] With the improvement of people's living standards and the increasingly frequent exchange of food cultures around the world, consumers have higher and higher requirements for the types of food. Traditional food processing methods, such as frying, stir-frying, deep-frying, boiling, and stewing, can no longer meet people's needs for food flavors and types. Therefore, ovens have emerged as the times require.

[0003] The ovens in the prior art lack the function of simultaneously online monitoring the central temperature and moisture of meat food. During the cooking process, users often judge whether the meat food is cooked by observing the cooking state on the surface of the meat food or by frequently opening the oven door to take out the meat food to measure its central temperature. In the more advanced prior art, some ovens are equipped with temperature probes that can online real-time monitor the central temperature of meat food. However, this only judges whether the meat food is cooked based on this one factor of the central temperature of the meat food, and can only ensure that the meat can be cooked through, but cannot ensure the best moisture content of the meat. Therefore, the meat food cooked by the above two methods will all show the phenomenon of being cooked on the outside but raw on the inside or being cooked but having a dry and hard texture. In addition, the frequent opening of the oven door during the cooking process will cause large fluctuations in the oven cavity temperature, which will inevitably lead to poor cooking effect and low cooking efficiency of the oven. Summary of the Invention

[0004] To solve the above technical problems, the present invention provides a probe, an intelligent oven with the probe, and a cooking method.

[0005] To solve the above technical problems, the present invention adopts the following technical solutions:

[0006] A probe includes a handle, a test end fixed at one end of the handle, and a signal transmission end fixed at the other end of the handle and electrically connected to the test end. The test end includes a test end body, electrodes arranged at both ends of the test end body, an insulating part arranged between the electrodes, and a thermistor arranged on the test end body.

[0007] An intelligent oven with a probe includes the above probe, a box body, a cooking chamber arranged in the box body, a pressure sensor arranged at the bottom of the cooking chamber, and heating pipes and temperature sensors fixed on the inner wall of the cooking chamber. The intelligent oven measures the internal capacitance value, impedance value, and temperature value of the food through the probe, measures the weight of the food through the pressure sensor, and measures the temperature in the cooking chamber through the temperature sensor, jointly judges the maturity of the food, and controls the opening and closing of the heating pipes.

[0008] Furthermore, it further includes a turbo fan fixedly arranged on one side of the box body.

[0009] Further, cooking layer mounting racks are symmetrically and fixedly provided on both side walls of the cooking chamber. A grill, a shallow baking tray or a deep baking tray is arranged in the cooking chamber, and both ends of the grill, the shallow baking tray or the deep baking tray are mounted on the cooking layer mounting racks.

[0010] A cooking method for an intelligent oven with a probe includes the following steps:

[0011] Step 1: Insert the probe into the food, and in real time obtain the impedance Z, capacitive reactance Xc and temperature T of the food, and measure the change M in the moisture content of the food by measuring the change in the weight of the food;

[0012] Step 2: Set the degree of ripeness of the food, and at time t 0 obtain the initial temperature T 0 of the cooking cavity, the initial capacitive reactance Xc 0 of the food, and the initial impedance Z 0 , and compare them with the reference values of this type of food at time t 0 . If Z 0 ≠Z 0 ’ or Xc 0 ≠Xc 0 ’, stop cooking; if Z 0 =Z 0 ’, Xc 0 =Xc 0 ’ and (T 0 ’ - 2°C) ≤ T 0 ≤ (T 0 ’ + 2°C), continue to run until time point t 1 ; where t 1 =t 0 +(4 min - 6 min), Z 0 ’ is the impedance reference value of this type of food at time t 0 , and Xc 0 ’ is the capacitive reactance reference value of this type of food at time t 0 ;

[0013] Step 3: Calculate the average temperature 0 in the food and the temperature change rate △T 1 and the moisture content change rate △M in the time period from t 1 to t 1 . If △T 1 , △M 1 are both within the reference ranges of the respective parameters of this type of food at time t 1 , continue to run until time point t 2 , otherwise stop cooking; where t 2The moment should meet the following requirements: T 2 = T 1 +(30 °C to 50 °C), where T 2 is the temperature inside the food at time t 2 , and T 1 is the temperature inside the food at time t 1 ;

[0014] Step Four: Calculate the electrical parameters and temperature parameters of the food during the time period from t 1 to t 2 , and compare them with the electrical parameter reference and temperature parameter reference of this type of food at time t 2 . If the conditions are met, it is considered that the maturity meets the requirements and the cooking ends; otherwise, continue cooking until the conditions are met.

[0015] Specifically, if the set maturity in Step Two is medium-rare, then in Step Four, calculate the moisture content change rate △M 1 during the time period from t 2 to t 2 , the average temperature , the average impedance , the average capacitive reactance and the capacitive reactance change rate △Xc 2 , and compare them with the reference values of this type of food at time t 2 . If △Xc 2 ≤ △Xc 2 ’ and △M 2 ≥ △M 2 ’, or △Xc 2 ≤ △Xc 2 ’ and △M 2 ≥ △M 2 ’, then it is considered that the maturity meets the requirements and the cooking ends; otherwise, continue cooking until the above conditions are met. Here is the temperature reference value of this type of food at time t 2 , △Xc 2 ’ is the capacitive reactance change rate reference value of this type of food at time t 2 , is the impedance reference value of this type of food at time t 2 , is the capacitive reactance reference value of this type of food at time t 2 , and △M 2 ’ is the moisture content change rate reference value of this type of food at time t 2 .

[0016] Specifically, if the maturity is set to seven - maturity in Step 2, then in Step 4, calculate the moisture content change rate △M 1 ~t 2 during the time period, the average temperature 2 , the average impedance , the average capacitive reactance , and the impedance change rate △Z , and compare them with the reference values of this type of food at time t 2 . If 2 △Z ≥△Z 2 ’ 2 、 and △M 2 ≥△M 2 ’ △Z 2 ≥△Z 2 ’ and △M 2 ≥△M 2 ’ is the temperature reference value of this type of food at time t 2 , △Z 2 ’ is the impedance change rate reference value of this type of food at time t 2 , is the impedance reference value of this type of food at time t 2 , is the capacitive reactance reference value of this type of food at time t 2 , △M 2 ’ is the moisture content change rate reference value of this type of food at time t 2 .

[0017] Specifically, if the maturity is set to ten - maturity in Step 2, then in Step 4, calculate the moisture content change rate △M 1 ~t 2 during the time period, the average temperature 2 , the average impedance , the average capacitive reactance , and the impedance change rate △Z 2 , and compare them with the reference values of this type of food at time t 2 . If 2 △Z 2 ≥△Z 2 ’ and △M 2 ≤△M 2 ’ △Z 2 ≥△Z 2 ’ And △M 2 ≤△M 2 ’, it is considered that the maturity meets the requirements and the cooking ends; otherwise, continue cooking until the above conditions are met; where is the temperature reference value of this type of food at time t 2 , △Z 2 ’ is the impedance change rate reference value of this type of food at time t 2 , is the impedance reference value of this type of food at time t 2 , is the capacitive reactance reference value of this type of food at time t 2 , △M 2 ’ is the moisture content change rate reference value of this type of food at time t 2 .

[0018] Specifically, in step one, when the probe measures the impedance inside the food, it measures the set A of impedance values at different positions A = {Z Ⅰ , Z Ⅱ ,..., Z n}, when the probe measures the capacitive reactance inside the food, it measures the set B of capacitive reactance values at different positions B = {Xc Ⅰ , Xc Ⅱ ,..., Xc n}, takes the arithmetic mean of each element in the set A as the impedance value Z, and takes the arithmetic mean of each element in the set B as the capacitive reactance value Xc.

[0019] Specifically, before performing step two, measure the initial weight W of the food and match it with the set of set weights W’ = {W Ⅰ , W Ⅱ ,…, W n}. If the initial weight W can be successfully matched with any value in the weight set W’, then continue to run step two.

[0020] Compared with the prior art, the beneficial technical effects of the present invention are:

[0021] 1. When the temperature and moisture values at the center of the food reach specific values, the food has the best taste. At this time, the food has the most moisture and the temperature is appropriate. By using the probe to monitor the change trends of the temperature and moisture at the center of the food in real time, the food maturity is judged, so as to cook delicious meat food more accurately.

[0022] 2. Different maturity levels of meat can be cooked according to user preferences, providing diverse choices.

[0023] 3. No manual intervention is required during the oven cooking process, improving convenience and reducing the requirements for the cooking skills of users. Description of the Drawings

[0024] Figure 1 is a schematic structural diagram of the whole of the present invention;

[0025] Figure 2 is a schematic structural diagram of the probe of the present invention;

[0026] Figure 3 is a schematic structural diagram of the whole of the present invention;

[0027] Figure 4 is a schematic structural diagram of the control module of the present invention.

[0028] In the figure: 1, box body; 2, box door; 3, cooking chamber; 4, turbo fan; 5, electronic display interface; 6, operation panel; 7, data processing unit; 8, handle; 9, temperature sensor; 10, probe; 11, mounting opening; 12, operation control unit; 13, power switch; 14, start / stop switch; 15, heat dissipation holes; 16, air outlet; 17, cooking layer mounting rack; 18, menu knob; 19, electrode; 20, insulating part; 21, thermistor; 22, handle; 23, signal transmission end. Specific embodiments

[0029] A preferred embodiment of the present invention will be described in detail below with reference to the accompanying drawings.

[0030] The outer shape of the box body is a cube, and the inside is a cooking chamber 3; one side of the box body is provided with a box door 2, and the box door is rotatably fixed on the box body 1 through a hinge and is composed of a door frame and three layers of transparent heat-resistant glass in the middle of the door frame. The transparent heat-resistant glass has the functions of heat insulation and heat preservation, and is convenient for consumers to observe the cooking state of the food in the cooking chamber in real time; a stainless steel handle 8 is provided above the box door for opening and closing the box door; the heating tubes are installed at the top and rear of the cooking chamber for heating food; the turbo fan 4 is installed at the rear of the cooking chamber for providing circulating air to blow the heat emitted by the heating tubes into the cooking chamber.

[0031] The intelligent oven includes a control module, and the control module includes a data processing unit 7 for data processing and an operation control unit 12 for providing operation control.

[0032] The temperature sensor, pressure sensor and probe are all electrically connected to the data processing unit, and the turbo fan and the heating tubes are electrically connected to the operation control unit.

[0033] Such as Figures 1-4As shown, an electronic display interface 5 for displaying cooking parameters and an operation panel 6 for human-machine interaction are further provided on the cabinet body. The electronic display interface and the operation panel are respectively electrically connected to the operation control unit. A power switch 13, a start / stop switch 14, and a menu knob 18 are provided on the operation panel. The power switch 13 is used to provide switch control. The start / stop switch 14 is used to control the operation. The menu knob 18 is used to provide menus, such as the selection of maturity.

[0034] The temperature sensor 9 is used to detect the temperature of the cooking chamber. The probe 10 is inserted into the installation port 11 at the lower right corner of the cabinet body during use to real-time monitor the capacitance, impedance, and temperature inside the food, and feedback them to the data processing unit 7. The pressure sensor is arranged at the bottom of the cooking chamber. The data processing unit converts the value of the pressure sensor into the weight value of the food.

[0035] Heat dissipation holes 15 are provided at the top of the cabinet body to dissipate heat from the electronic components inside the cabinet and prevent the electronic components from being damaged due to overheating. An air exhaust port 16 is provided between the top of the cabinet door and the cabinet body to exhaust the excess heat after cooking to cool the furnace cavity.

[0036] There are at least three layers of cooking layer mounting racks, and grills, shallow baking trays, and deep baking trays can be installed on the cooking layer mounting racks.

[0037] As Figure 2 As shown, the test end includes a test end body, two electrodes 19, an insulating part 20, and a thermistor 21. Among them, the two ends of the electrode are composed of two stainless steel tubes, and the insulating part in the middle uses a PTFE tube. One electrode, the middle insulation, and the other electrode form a three-dimensional measurement area capable of measuring the impedance and capacitance inside the food. Then, a thermistor is installed inside the stainless steel tube to measure the temperature inside the food. Scale lines are provided on the test end body to facilitate the user to confirm the insertion depth of the probe. The total length of the scale lines is 15 cm, the accuracy of the scale lines is 5 mm, and the thickest scale line is the effective insertion depth. That is, the user should insert at least the part of the thickest scale line into the food to ensure that the probe can detect normal data.

[0038] During the cooking process of meat food, as the temperature rises, the cells continuously expand, the distance between cells becomes smaller and smaller, and the cell walls begin to rupture. The water inside the cell walls slowly precipitates, and the total amount of water in the meat product slowly increases. The capacitance reaches the peak value. After that, as the cooking progresses, less and less water precipitates and the capacitance shows a stable trend.

[0039] Therefore, we can infer the change process of meat food cells by monitoring the change trend of capacitance during the cooking process of meat food, and then detect the change trend of the water inside the cell walls and the total amount of water in the meat product.

[0040] The change in impedance is exactly opposite to the capacitive reactance. When the cell wall ruptures and water inside the cell wall begins to precipitate, the salt concentration in the cell gradually increases, the total amount of water in the meat slowly increases, the conductivity gradually increases, and the impedance value slowly decreases. After all the water inside the cell wall has precipitated, the impedance value reaches the minimum. Then, as the temperature continues to rise, the water in the meat continuously evaporates and is lost, and the total amount of the cell salt solution also gradually decreases, and the impedance value gradually increases.

[0041] Based on the change trend information of the capacitive reactance value and impedance value measured by the probe during the cooking process of the food, the corresponding peaks and some characteristic values can be found. Then, combined with the temperature values corresponding to the appearance of these characteristic values, the judgment criteria for different degrees of doneness of meat food can be comprehensively calculated, which can not only ensure the specific degree of doneness of the food, but also take into account the moisture and temperature inside the food to ensure the taste of the food.

[0042] After starting the smart oven, a selection box pops up on the electronic display interface to ask the user whether to use the smart probe mode. If the user selects yes, a smart probe operation guide interface will pop up. The user needs to operate according to the guide: open the oven door, insert the probe into the side of the meat food, then send the meat food together with the baking tray into the cooking chamber, and then insert the signal transmission end of the probe into the installation port in the cooking chamber, select the food category and degree of doneness, close the oven door, and press the start / stop switch. The smart oven runs according to the parameter set PG 0 starts to run, and the PG 0 makes the temperature in the cooking chamber reach at least 100 °C, and the power of the heating tube is greater than or equal to 1200 W.

[0043] A cooking method for a smart oven with a probe includes the following steps:

[0044] Step 1: Insert the probe into the food, and obtain the impedance Z, capacitive reactance Xc, and temperature T of the food in real time through the probe, and measure the change in moisture content △M of the food through the change in the weight of the food.

[0045] Specifically, when the probe measures the impedance inside the food, it measures the set A of impedance values at different positions A = {Z Ⅰ , Z Ⅱ ,..., Z n}, and when the probe measures the capacitive reactance inside the food, it measures the set B of capacitive reactance values at different positions B = {Xc Ⅰ , Xc Ⅱ ,..., Xc n}. The arithmetic mean of each element in the set A is used as the impedance value Z, and the arithmetic mean of each element in the set B is used as the capacitive reactance value Xc.

[0046] Step 2: Set the degree of doneness of the food, and obtain the initial temperature T of the cooking cavity at time t 0 0 ​, the initial capacitive reactance Xc of the food 0 and the initial impedance Z 0 , compare with the reference value of this type of food at time t 0 . If Z 0 ≠Z 0 ’ or Xc 0 ≠Xc 0 ’, stop cooking; if Z 0 =Z 0 ’ and Xc 0 =Xc 0 ’ and (T 0 ’ - 2°C) ≤ T 0 ≤ (T 0 ’ + 2°C), continue to run until time point t 1 ; where t 1 =t 0 +(4 min to 6 min), Z 0 ’ is the impedance reference value of this type of food at time t 0 , and Xc 0 ’ is the capacitive reactance reference value of this type of food at time t 0 .

[0047] Specifically, in step two, when it is determined that it can continue to run, it means that the probe contact is normal. Set the operating parameter set PG 1 , and the parameter set PG 1 makes the temperature in the cooking chamber reach at least 220°C, and the heating tube power is greater than or equal to 1800 W.

[0048] If the conditions are not met, prompt the user to re - select the food type or check whether the probe contact is normal.

[0049] Before performing step two, measure the initial weight W of the food and match it with the set weight set W’ = {W Ⅰ , W Ⅱ , …, W n}. If the initial weight W can be successfully matched with any value in the weight set W’, continue to run step two; performing the weight parameter matching can prevent the user from putting in excessive food and ensure the final cooking effect.

[0050] Step three: Calculate the average temperature 0 ~t 1 inside the food during the time period, the temperature change rate △T and the moisture content change rate △M 1 . If 1 △T 1 and △M 1 are both within the range of this type of food at time t 1 ​If the parameters at a certain moment are within the respective reference ranges, continue to run until time point t 2 , otherwise stop cooking; where t 2 should meet the following requirements: T 2 = T 1 +(30°C to 50°C), T 2 is the temperature inside the food at time t 2 , and T 1 is the temperature inside the food at time t 1 .

[0051] Specifically, in step three, when it is determined that it can continue to run, it means that the probe contact is normal, and the operating parameter set PG 2 , that is, the temperature of the cooking cavity reaches 180°C to 200°C, and the power of the heating tube reaches 1200W to 1800W.

[0052] At time t 1 , there are preset △T 1 , △M 1 respective reference ranges. If △T 1 , △M 1 values are within their respective reference ranges, continue to run. If not within their respective reference ranges, prompt the user that the probe is faulty.

[0053] Step four: Calculate the electrical parameters and temperature parameters of the food during the time period from t 1 to t 2 , and compare them with the electrical parameter reference and temperature parameter reference of this type of food at time t 2 . If the conditions are met, it is considered that the degree of ripeness meets the requirements and the cooking ends. Otherwise, continue cooking until the conditions are met.

[0054] According to the degree of ripeness and food type selected by the user, there will be different electrical parameter reference values and temperature parameter reference values at time t 2 . Based on this, the user can cook foods with different degrees of ripeness. The electrical parameters of the food include the rate of change of capacitive reactance, the rate of impedance transformation, as well as the average impedance and average capacitive reactance over a period of time; the temperature parameters of the food include the rate of temperature change and the average temperature over a period of time.

[0055] Taking beef at room temperature as an example of the raw material, illustrate the judgment criteria for food ripeness.

[0056] If the set degree of ripeness is medium rare, then in step four, calculate the rate of change of moisture content △M 1 to △M 2 during the time period from t 2 , the average temperature the average impedance Average Capacitive Reactance And the rate of change of capacitive reactance △Xc 2 , and this type of food 2 If the benchmark value at the time is compared △Xc 2 ≤△Xc 2 '、 And △M 2 ≥△M 2 ',or △Xc 2 ≤△Xc 2 '、 And △M 2 ≥△M 2 ', the degree of maturity is considered to have reached the requirement and cooking is finished, otherwise continue cooking until the above conditions are met; This type of food 2 Temperature reference value at the moment, △Xc 2 'It is this type of food 2 The reference value of the capacitive reactance change rate at the moment, This type of food 2 The impedance reference value at the moment, This type of food 2 The capacitive reactance reference value at the time, △M 2 'It is this type of food 2 The moisture content change rate baseline value at the moment.

[0057] If the maturity is set to seven, then in step 4, calculate t 1 ~t 2 Moisture content change rate within a time period △M 2 , Temperature average Impedance average Average Capacitive Reactance And the impedance change rate △Z 2 , and this type of food 2 If the benchmark value at the time is compared △Z 2 ≥△Z 2 '、 And △M 2 ≥△M 2 ',or △Z 2 ≥△Z 2 ' And △M 2 ≥△M 2 ', the degree of maturity is considered to have reached the requirement and cooking is finished, otherwise continue cooking until the above conditions are met; This type of food 2 Temperature reference value at the moment, △Z2 ’ is the reference value of the impedance change rate of this type of food at time t 2 at time t, is the reference value of the impedance of this type of food at time t 2 at time t, is the reference value of the capacitive reactance of this type of food at time t, △M 2 at time t 2 ’ is the reference value of the moisture content change rate of this type of food at time t 2 at time t

[0058] For example, if the set ripeness is fully ripe, then in step four, calculate the moisture content change rate △M 1 ~ t 2 during the time period, the average temperature 2 , the average impedance the average capacitive reactance and the impedance change rate △Z 2 , and compare with the reference value of this type of food at time t 2 at time t. If △Z 2 ≥ △Z 2 ’, and △M 2 ≤ △M 2 ’, or △Z 2 ≥ △Z 2 ’, and △M 2 ≤ △M 2 ’, then it is considered that the ripeness meets the requirements and the cooking ends; otherwise, continue cooking until the above conditions are met; where is the reference value of the temperature of this type of food at time t, △Z 2 ’ is the reference value of the impedance change rate of this type of food at time t 2 at time t 2 is the reference value of the impedance of this type of food at time t at time t 2 is the reference value of the capacitive reactance of this type of food at time t, △M at time t 2 is the reference value of the capacitive reactance of this type of food at time t, △M 2 ’ is the reference value of the moisture content change rate of this type of food at time t 2 at time t

[0059] Specifically, in step four, the ratio W T of the real-time weight of the food to the initial weight, T / W, can also be added as a criterion for judging the ripeness. The ripeness of the food cannot be fully reflected by the above temperature parameters and electrical parameters of the food; for beef, the user sets the ripeness to medium-rare or medium, when W TWhen T / W ≥ W’ and the temperature parameter conditions and electrical parameter conditions corresponding to the above maturity are met, it can be determined that the food maturity meets the standard; the user sets the maturity to fully cooked. If W T When T / W ≤ W’ and the temperature parameter conditions and electrical parameter conditions corresponding to fully cooked are met, it can be determined that the food maturity meets the standard; where W’ is the weight benchmark for a specific food and a specific maturity.

[0060] When calculating the average impedance, average capacitive reactance, and average temperature over a period of time, the food is measured by the probe every 10 ms.

[0061] For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and without departing from the spirit or basic characteristics of the present invention, the present invention can be implemented in other specific forms. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be included in the present invention, and any reference signs in the claims should not be regarded as limiting the claims involved.

[0062] In addition, it should be understood that although this specification is described according to embodiments, not every embodiment only contains an independent technical solution. This narrative way of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A cooking method for an intelligent oven with a probe, comprising the following steps: Step 1: Insert the probe into the food, and in real time obtain the impedance Z, capacitive reactance Xc, and temperature T of the food through the probe, and measure the change in moisture content M of the food by measuring the change in the weight of the food; Step 2: Set the maturity of the food. 0 Get the initial temperature T of the cooking chamber at all times 0 、The initial capacitive reactance of food Xc 0 And the initial impedance Z 0 , and this type of food 0 The benchmark value at the moment is compared. If Z 0 ≠Z 0 ' or Xc 0 ≠Xc 0 ', then stop cooking; if Z 0 =Z 0 ', Xc 0 =Xc 0 'And (T 0 '-2℃)≤T 0 ≤(T 0 '+2℃), then continue to run until time point t 1 ; where t 1 =t 0 +(4min~6min), Z 0 'For this type of food 0 The impedance reference value at the moment, Xc 0 'For this type of food 0 The capacitive reactance reference value at the moment; Step 3: Calculate t 0 ~t 1 The average temperature inside the food during the time period The temperature change rate △T 1 And the moisture content change rate △M 1 , if △T 1 、△M 1 Are both within the reference ranges of the parameters of this type of food at time t 1 , then continue to run until time point t 2 , otherwise stop cooking; where time t 2 Should meet the following requirements: T 2 = T 1 +(30°C to 50°C), T 2 Is the temperature inside the food at time t 2 , T 1 Is the temperature inside the food at time t 1 ; Step 4: Calculate t 1 ~t 2 the electrical parameter and temperature parameter of the food within the time period, and compare them with the electrical parameter reference and temperature parameter reference of this type of food at time t 2 respectively. If the conditions are met, it is considered that the maturity meets the requirements and the cooking ends; otherwise, continue cooking until the conditions are met. If the maturity level is set to medium-rare in Step 2, then in Step 4, calculate the moisture content change rate △M 1 ~t 2 during the time period, the average temperature 2 , the average impedance , the average capacitive reactance , and the capacitive reactance change rate △Xc . Compare them with the reference values of this type of food at time t 2 . If 2 △Xc ≤△Xc 2 ’ 2 ’ and △M 2 ≥△M 2 ’ △Xc 2 ≤△Xc 2 ’ and △M 2 ≥△M 2 ’, it is considered that the maturity level meets the requirements and the cooking is completed; otherwise, continue cooking until the above conditions are met. Among them is the temperature reference value of this type of food at time t 2 , △Xc 2 ’ is the capacitive reactance change rate reference value of this type of food at time t 2 , is the impedance reference value of this type of food at time t 2 , is the capacitive reactance reference value of this type of food at time t 2 , △M 2 ’ is the moisture content change rate reference value of this type of food at time t 2 ; If the maturity is set to seven - maturity in Step 2, then in Step 4, calculate the moisture content change rate △M 1 ~t 2 during the time period, the average temperature 2 , the average impedance , the average capacitive reactance and the impedance change rate △Z , and compare them with the reference values of this type of food at time t 2 . If 2 △Z ≥△Z 2 ’ 2 and △M ≥△M 2 ’ 2 , or △Z 2 ≥△Z 2 ’ and △M 2 ≥△M 2 ’, then it is considered that the maturity meets the requirements and the cooking ends; otherwise, continue cooking until the above conditions are met. Where △Z 2 ’ is the reference value of the impedance change rate of this type of food at time t 2 . If the maturity is set to fully ripe in Step 2, then in Step 4, calculate the moisture content change rate △M 1 ~t 2 during the time period, the average temperature 2 , the average impedance , the average capacitive reactance , and the impedance change rate △Z , and compare them with the reference values at time t 2 of this type of food. If 2 △Z ≥△Z 2 ’ 2 and △M 2 ≤△M 2 ’ △Z 2 ≥△Z 2 ’ and △M 2 ≤△M 2 ’, it is considered that the maturity meets the requirements and the cooking ends; otherwise, continue cooking until the above conditions are met.

2. The cooking method for an intelligent oven with a probe according to claim 1, characterized in that: In step one, when the probe measures the impedance inside the food, it measures a set A of impedance values at different positions, A = {Z Ⅰ , Z Ⅱ ,..., Z n}, and when the probe measures the capacitive reactance inside the food, it measures a set B of capacitive reactance values at different positions, B = {Xc Ⅰ , Xc Ⅱ ,..., Xc n}. The arithmetic mean of each element in the set A is taken as the impedance value Z, and the arithmetic mean of each element in the set B is taken as the capacitive reactance value Xc.

3. The cooking method for an intelligent oven with a probe according to claim 1, characterized in that: Before performing Step 2, measure the initial weight W of the food and match it with the set of preset weights W’ = {W Ⅰ , W Ⅱ , …, W n}. If the initial weight W can be successfully matched with any value in the weight set W’, then continue to run Step 2.

4. The cooking method for an intelligent oven with a probe according to claim 1, characterized in that, the intelligent oven with a probe includes the probe (10), a box body (1), a cooking chamber (3) arranged inside the box body, a pressure sensor arranged at the bottom of the cooking chamber, and heating tubes and a temperature sensor (9) fixedly arranged on the inner wall of the cooking chamber; the intelligent oven measures the internal capacitive reactance value, impedance value, and temperature value of the food through the probe, measures the weight of the food through the pressure sensor, and measures the temperature inside the cooking chamber through the temperature sensor, jointly judges the maturity of the food, and controls the opening and closing of the heating tubes.

5. The cooking method for an intelligent oven with a probe according to claim 4, characterized in that: It further includes a turbo fan (4) fixedly arranged on one side of the box body.

6. The cooking method for an intelligent oven with a probe according to claim 4, characterized in that: Cooking layer mounting brackets (17) are symmetrically and fixedly arranged on both side walls of the cooking chamber, a grill, a shallow baking tray, or a deep baking tray is arranged inside the cooking chamber, and both ends of the grill, the shallow baking tray, or the deep baking tray are mounted on the cooking layer mounting brackets.

7. The cooking method for an intelligent oven with a probe according to claim 1, characterized in that: The probe includes a handle (22), a test end fixedly arranged at one end of the handle, and a signal transmission end (23) fixedly arranged at the other end of the handle and electrically connected to the test end. The test end includes a test end body, electrodes (19) arranged at both ends of the test end body, an insulating part (20) arranged between the electrodes, and a thermistor (21) arranged on the test end body.

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