Microwave cooking method, storage medium, computer equipment and cooking equipment

Abstract

The present invention discloses a microwave cooking method, a storage medium, a computer device and a cooking device, and belongs to the technical field of household appliances. The microwave cooking method comprises: heating the food to be cooked for a first time with a first microwave power; switching the first microwave power to a second microwave power, and heating the food to be cooked for a second time, wherein the second microwave power is less than the first microwave power; switching the second microwave power to a third microwave power, and heating the food to be cooked for a third time. The microwave cooking method provided in the present application combines the difference in microwave energy absorption caused by the difference in dielectric constants of different food components, and reasonably adjusts the ratio of microwave power and cooking time in the cooking process, so that the food can be reheated more evenly, which can effectively reduce the temperature difference of the food after reheating and effectively improve the taste of the food.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and in particular to a microwave cooking method, a storage medium, a computer device and a cooking device. Background Art

[0002] Using a microwave oven to heat food is a common cooking method. When existing microwave ovens heat mixed meat and vegetable food, they usually use high heat all the time during the heating process, or use high heat first and then switch to medium heat. Because different types of food have different dielectric constants, the heated food is unevenly heated, resulting in a poor experience. Summary of the invention

[0003] The present application provides a microwave cooking method, a storage medium, a computer device and a cooking device to solve the problem of uneven heating of food.

[0004] On the one hand, an embodiment of the present application provides a microwave cooking method, which includes: heating food to be cooked with a first microwave power for a first time; switching the first microwave power to a second microwave power, and heating the food to be cooked for a second time, wherein the second microwave power is less than the first microwave power; switching the second microwave power to a third microwave power, and heating the food to be cooked for a third time, wherein the third microwave power is greater than the second microwave power and less than the first microwave power, and the third time is greater than or equal to the first time and the second time.

[0005] In some embodiments, before switching the second microwave power to the third microwave power, it also includes: performing the step of heating the food to be cooked with the first microwave power for a first time at least once again, switching the first microwave power to the second microwave power, and heating the food to be cooked for a second time.

[0006] In some embodiments, the total heating time of the first microwave power is greater than or equal to the third time, and the third time is greater than or equal to the total heating time of the second microwave power.

[0007] In some embodiments, before heating the food to be cooked with the first microwave power for a first time period, the method further includes: determining a cooking time of the food to be cooked based on a weight of the food to be cooked.

[0008] In some embodiments, the ratio of the total heating time of the first microwave power to the cooking time is greater than or equal to 40% and less than or equal to 60%, the ratio of the total heating time of the second microwave power to the cooking time is greater than or equal to 20% and less than or equal to 30%, and the ratio of the third time to the cooking time is greater than or equal to 30% and less than or equal to 40%.

[0009] In some embodiments, the ratio of the first duration to the cooking duration is greater than or equal to 20% and less than or equal to 30%, and the ratio of the second duration to the cooking duration is greater than or equal to 10% and less than or equal to 15%.

[0010] In some embodiments, the first microwave power is greater than or equal to 700 W and less than or equal to 1000 W, the second microwave power is greater than or equal to 300 W and less than or equal to 500 W, and the third microwave power is greater than or equal to 500 W and less than or equal to 700 W; the cooking time is greater than or equal to 2 min and less than or equal to 6 min; the weight of the food to be cooked is greater than or equal to 100 g and less than or equal to 500 g.

[0011] Another aspect of the embodiments of the present application provides a storage medium having program data stored thereon, and the program data, when executed by a processor, implements the steps of the microwave cooking method as described above.

[0012] Another aspect of the embodiment of the present application provides a computer device, which includes a processor and a memory, wherein the memory stores a computer program, and the processor is coupled to the memory. When the processor executes the computer program, the steps of the microwave cooking method described above are implemented.

[0013] Another aspect of the embodiment of the present application provides a cooking device, which includes a microwave heating element and a computer device as described above, wherein the computer device is communicatively connected to the microwave heating element and is used to control the microwave heating element to heat the food to be cooked.

[0014] The present application provides a microwave cooking method, which first cooks food at a first microwave power to quickly heat up the food. In order to prevent hot spots from occurring in local food due to uneven microwave field distribution, the first microwave power is reduced to a second microwave power, and the food is cooked at a lower power to provide a certain buffer time. Finally, the second microwave power is increased to a third microwave power, and the food is cooked at a medium power. At this time, heat transfer will also occur between some of the food, which can avoid the occurrence of hot spots and reduce energy waste. Since the third time is set to be longer, the various parts of the food are heated as a whole under a state of higher average temperature and smaller temperature difference, which effectively improves the taste of the food. The microwave cooking method combines the differences in microwave energy absorption caused by the differences in dielectric constants of different food components, and reasonably adjusts the ratio of microwave power and cooking time in the cooking process, so that the food is reheated more evenly, the temperature difference of the food after reheating can be effectively reduced, and the taste of the food is effectively improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the prior art descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative work, among which:

[0016] Figure 1 is a flow chart of an embodiment of a microwave cooking method provided by the present application;

[0017] Figure 2 is a flow chart of another embodiment of the microwave cooking method provided by the present application;

[0018] Figure 3 is a flow chart of another embodiment of the microwave cooking method provided by the present application;

[0019] Figure 4 This is a table showing the highest temperature, lowest temperature and average temperature of the food in this application measured with a handheld thermometer after reheating;

[0020] Figure 5 It is a temperature difference trend chart measured by optical fiber during the cooking process of this application;

[0021] Figure 6 is a schematic diagram of the structure of a cooking device in one embodiment of the present application;

[0022] Figure 7 is a schematic diagram of the structure of a computer device in one embodiment of the present application;

[0023] Figure 8 It is a schematic diagram of the structure of a storage medium in an embodiment of the present application. DETAILED DESCRIPTION

[0024] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0025] It should be noted that the terms "first", "second", etc., hereinafter are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" or "second" may explicitly or implicitly include one or more of the features.

[0026] The words in this specification are used to illustrate the embodiments of the present invention, but are not intended to limit the present invention. It should also be noted that, unless otherwise clearly specified and limited, the terms "set", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, a direct connection, an indirect connection through an intermediate medium, or the internal connection of two components. For those skilled in the art, the above-mentioned specific meanings in the present invention can be specifically understood.

[0027] The existing microwave heating methods, whether using high power for heating throughout the whole process or using high power for heating for a period of time and then switching to medium or low power for heating, fail to provide the most reasonable power distribution and time ratio according to the heating characteristics of different ingredients in the microwave field, resulting in uneven heating and cooling of leftovers when heated with microwaves, which brings a bad user experience. To solve the above problems, this application provides a microwave cooking method to effectively reduce the temperature difference of food after reheating and improve the user experience. Please refer to Figure 1 , Figure 1 1 is a flow chart of an embodiment of a microwave cooking method provided by the present application. The microwave cooking method may include:

[0028] S101: heating ingredients to be cooked at a first microwave power for a first time period.

[0029] Microwaves are a type of high-frequency electromagnetic waves. Cooking equipment can use magnetrons to convert electrical energy into microwaves and penetrate food at a high oscillation frequency. Microwaves can penetrate into biological tissues and cause the polar side chains of dipole molecules and proteins to oscillate at extremely high frequencies, causing electromagnetic oscillations of molecules, increasing the movement of molecules and generating heat.

[0030] Before the food to be cooked is heated by microwave, the microwave power and heating time need to be adjusted. Generally speaking, the temperature of the food to be cooked is relatively low. In one embodiment, the starting temperature of the food to be cooked may be 5°C. Of course, the starting temperature of the food to be cooked may be 2°C, 3°C, 6°C, 7°C or other temperatures required for heating, which are not specifically limited here. In one embodiment, the food to be cooked may be meat (e.g., chicken, pork, etc.), vegetables (e.g., cabbage, spinach, etc.), cereals (e.g., rice, noodles, etc.), beans (e.g., soybeans, broad beans, etc.) or a combination of these ingredients.

[0031] In one embodiment, the first microwave power may be greater than or equal to 700 W and less than or equal to 1000 W. When the food to be cooked is first heated, the highest microwave power is required to heat the food, providing the maximum energy per unit time for the food, so that the food is heated quickly. Therefore, the first microwave power is used for heating at this stage.

[0032] S102: Switching the first microwave power to a second microwave power, and heating the food to be cooked for a second time period, wherein the second microwave power is less than the first microwave power.

[0033] It is understandable that, since different food materials have different dielectric properties, when the food materials to be cooked are heated with the first microwave power, which is the maximum microwave power, different food materials have different energies for converting microwave energy into heat in the microwave electric field. Dielectric properties are mainly represented by dielectric constant (indicating the ability of a substance to store energy) and dielectric loss (indicating the ability to convert electromagnetic energy into heat energy), and the dielectric properties of each food material are different.

[0034] Most macromolecular materials in food have lower microwave absorption capacity than water, which means that water will be heated to boiling point and evaporate first. It is also the difference in the dielectric properties of food and the heating principle of microwaves that leads to different heating efficiencies for food of different shapes, sizes and sources during microwave heating.

[0035] When the dielectric loss of each part of the food is different, the part with low dielectric loss will heat up slowly, and the part with high dielectric loss will heat up quickly. For food with large dielectric loss, due to the limited penetration depth of microwaves, most of the microwave energy is absorbed by the surface, which will also cause uneven heating. Therefore, if the maximum microwave power is always used to heat the food, it will cause some food to have hot spots early, and the taste of the food will deteriorate due to overheating, while other parts of the food will remain cold and not cooked, that is, the common situation of the food being cooked on the outside but not on the inside. Therefore, by heating the food to be cooked for a second time with a second microwave power, hot spots in the food can be avoided.

[0036] In one embodiment, the second microwave power may be greater than or equal to 300 W and less than or equal to 500 W. In one embodiment, the first microwave power may be reduced to the second microwave power, and the food to be cooked may be heated for a second time. Since the overall average temperature of the food is not high at this stage after heating for the first time at the first microwave power, the heating temperature needs to be further increased, and it is not appropriate to set the duration longer, so a shorter second time may be set to avoid hot spots.

[0037] S103: Switching the second microwave power to a third microwave power, and heating the food to be cooked for a third time, wherein the third microwave power is greater than the second microwave power and less than the first microwave power, and the third time is greater than or equal to the first time and the second time.

[0038] In one embodiment, the third microwave power may be greater than or equal to 500 W and less than or equal to 700 W. The second microwave power may be increased to the third microwave power, and the food to be cooked may be heated for a third time, and the third microwave power is less than the first microwave power. After the food is heated for a second time at the second microwave power, i.e., the lowest microwave power, the heat in the food has stabilized, and then the food is stably supplied with energy through the medium microwave power, i.e., the third microwave power.

[0039] It is understandable that at this stage, since the polar molecules in the food accumulate a certain amount of heat due to high-frequency vibration in the microwave field during the heating process, it can also be transferred between the food through heat conduction, gradually reducing the temperature difference between the various parts of the food, so that the various parts of the food are heated more evenly. If the food is continued to be heated by the second microwave power at this stage, since the second microwave power is low, it is difficult to provide enough energy to the food in a short time, which will cause the heating speed to slow down.

[0040] In one embodiment, the third time period may be greater than or equal to the first time period and the second time period. Since this stage is an important stage for heating the food, continuous energy supply is required for the food, so the time for heating the food at the third microwave power is relatively longer, so as to facilitate uniform heating of the entire food to be reheated.

[0041] See also Figure 2 , Figure 2 1 is a flow chart of another embodiment of the microwave cooking method provided by the present application. The microwave cooking method further includes, before switching the second microwave power to the third microwave power:

[0042] S201: heating the food to be cooked for a first time period with the first microwave power at least once again, switching the first microwave power to the second microwave power, and heating the food to be cooked for a second time period.

[0043] It is understandable that before executing step S103, step S101 and step S102 may be repeated. The number of repetitions may be once or multiple times, which is not specifically limited here. That is to say, after the food is heated for the second time at the second microwave power for the first time, the second microwave power may be increased to the first microwave power again and heated for the first time. The purpose of this stage is to quickly provide sufficient energy for the food. Since the first microwave power is relatively high, it is still easy to cause hot spots in the food, resulting in uneven heating of the food. Therefore, the first microwave power must be switched to the second microwave power, and the food to be cooked must be heated for the second time to provide a buffer time.

[0044] In one embodiment, the total heating time of the first microwave power may be greater than or equal to the third time. It is understandable that, since step S101 may be repeated multiple times, the first time should also be adjusted accordingly. That is, the total time of the first time is fixed, and since step S101 may be repeated multiple times, the first time needs to be allocated to each step. In other words, the total heating time of the first microwave power is equal to the sum of multiple first time. Since the first microwave power is to provide enough energy for the food so that the food heats up quickly, the total heating time of the first microwave power should be longer to meet the need for rapid heating of the food and reach the set cooking temperature as soon as possible.

[0045] In one embodiment, the third duration is greater than or equal to the total heating duration of the second microwave power. It is understandable that, since step S102 can be repeated multiple times, the second duration should also be adjusted accordingly. That is, the total duration of the second duration is fixed, and since step S102 will be repeated multiple times, the second duration needs to be allocated to each step. In other words, the total heating duration of the second microwave power is equal to the sum of multiple second durations. The second microwave power is to provide a certain buffer time for heating the food, and the total heating duration of the second microwave power is shorter.

[0046] The third time duration is less than or equal to the total heating time of the first microwave power and greater than or equal to the total heating time of the second microwave power, so that various parts of the food are heated as a whole under a state of higher average temperature and smaller temperature difference, so as to avoid excessive differences in hot and cold and cooking conditions of various parts of the food, which can effectively improve the taste of the food.

[0047] See also Figure 3 , Figure 3 1 is a flow chart of another embodiment of the microwave cooking method provided by the present application. The microwave cooking method further comprises, before heating the food to be cooked with the first microwave power for the first time period:

[0048] S301: Determine the cooking time of the food to be cooked based on the weight of the food to be cooked.

[0049] The weight of the ingredients has a certain influence on the cooking time of the ingredients. The heavier the ingredients, the longer the cooking time will be, while the lighter the ingredients, the shorter the cooking time will be. Therefore, when the ingredients are heated in a microwave, it is necessary to determine the weight of the ingredients and select a suitable cooking time according to the weight of the ingredients.

[0050] In one embodiment, the weight of the food to be cooked is greater than or equal to 100g and less than or equal to 500g. It can be understood that the weight of the food to be cooked needs to be between 100g and 500g to be suitable for the microwave cooking method in the present application. In one embodiment, the cooking time is greater than or equal to 2min and less than or equal to 6min.

[0051] In one embodiment, the weight of the food to be cooked and the cooking time can correspond to each other in a certain ratio. For example, when the weight of the food to be cooked is 100g, the cooking time is 2 minutes. When the weight of the food to be cooked increases by 100g on the basis of 100g, the cooking time is also increased by 1 minute. That is, when the weight of the food to be cooked is 200g, the cooking time is 3 minutes. When the weight of the food to be cooked is 300g, the cooking time is 4 minutes.

[0052] In another embodiment, the weight of the food to be cooked and the cooking time may not correspond to each other in a certain ratio. That is, as long as the weight of the food to be cooked is between 100g and 500g, and the cooking time is between 2min and 6min, it will be fine.

[0053] In one embodiment, the ratio of the total heating time of the first microwave power to the cooking time may be greater than or equal to 40% and less than or equal to 60%. It can be understood that since the first microwave power has the largest power, it can provide the maximum energy to the food to be cooked per unit time, so that the food to be cooked can be heated quickly. Therefore, the total heating time of the food to be cooked under the first microwave power is the longest, which needs to occupy 40% to 60% of the cooking time. In one embodiment, the ratio of the first time to the cooking time may be greater than or equal to 20% and less than or equal to 30%.

[0054] In one embodiment, the ratio of the total heating time of the second microwave power to the cooking time can be greater than or equal to 20% and less than or equal to 30%. It can be understood that, since the second microwave power has the lowest power, the role of the stage of heating the food to be cooked under the second microwave power is to provide a buffer time to avoid hot spots in the local food due to uneven distribution of the microwave field. Therefore, the total heating time of the food to be cooked under the second microwave power is the shortest, which needs to occupy 20% to 30% of the cooking time. In one embodiment, the ratio of the second time to the cooking time is greater than or equal to 10% and less than or equal to 15%.

[0055] In one embodiment, the ratio of the third time duration to the cooking time duration may be greater than or equal to 30% and less than or equal to 40%. It can be understood that, since the third microwave power is a medium power, the role of the stage of heating the food to be cooked under the third microwave power is to steadily provide energy for the food to be cooked. At this stage, the polar molecules in the food to be cooked have accumulated a certain amount of energy, which can be transferred between foods by heat conduction, gradually reducing the temperature difference between the various parts of the food. Therefore, the third time duration can be longer, and needs to occupy 30% to 40% of the cooking time.

[0056] In one embodiment, 7 home-cooked meat dishes that users often cook can be selected and heated by the microwave cooking method of the present application. Specifically, the ingredients to be cooked are placed in a glass fresh-keeping box and stored in a refrigerator. Before heating, the lid of the fresh-keeping box is removed, and the surface is covered with a layer of plastic wrap. A few holes are poke in the plastic wrap with a toothpick to prevent the hot steam in the container from having nowhere to dissipate and pushing the plastic wrap open during heating. The cooking time is determined according to the weight of the ingredients to be cooked. The glass fresh-keeping box and the cooking ingredients are then heated in a microwave. After the heating is completed, a handheld thermometer is used to measure the temperature of each position of the cooking ingredients, and the lowest and highest temperatures are recorded. Finally, the temperature difference and average temperature are calculated.

[0057] See also Figure 4 , Figure 4 This is a schematic diagram of the highest temperature, lowest temperature and average temperature measured by a handheld thermometer after the food in this application is reheated.

[0058] from Figure 4 It can be seen that the lowest temperature of each meat dish is not less than 73.9°C. In other words, the microwave cooking method of the present application can heat these meat dishes to above 73.9°C, which is enough for users to eat normally. The temperature difference of each meat dish is controlled within 20°C, with an average temperature difference of 17°C. In other words, the microwave cooking method of the present application can control the temperature difference of the ingredients within 20°C.

[0059] See also Figure 5 , Figure 5 It is a temperature difference variation trend diagram measured by optical fiber during the cooking process of the present application. Among them, step S101 is the first stage. Step S102 is the second stage. Step S101 repeated in step S201 is the third stage. Step S102 repeated in step S201 is the fourth stage. Step S103 is the fifth stage.

[0060] Since there is no way to measure the temperature of the food to be cooked in real time when it is heated by microwave, it is impossible to know the temperature difference of the food to be cooked in real time. Therefore, the real-time temperature of the food to be cooked can be measured by an optical fiber thermometer, and then the temperature difference of the food to be cooked can be calculated.

[0061] Fiber optic temperature measurement is to detect the surface temperature of an object by sensing the infrared rays emitted by the object itself in a non-contact manner. The advantage of fiber optic temperature measurement is that the optical path system of the fiber optic thermometer can be installed in a high temperature environment and can work stably online for a long time. It effectively avoids the interference of high temperature at the temperature measurement site on the temperature measurement of the instrument.

[0062] from Figure 5 It can be clearly seen that in the first and second stages, the temperature difference of the food has been increasing. In these two stages, since the first stage is to continuously heat the food to be cooked with the highest microwave power (i.e., the first microwave power), and since different food to be cooked has different dielectric properties, when the dielectric loss of each part of the object is different, the part with low dielectric loss heats up slowly, and the part with high dielectric loss heats up quickly, which will cause heating unevenness, so the temperature difference of the food to be cooked will become larger and larger. In the second stage, although the ingredients to be cooked are heated by a lower microwave power (i.e., the second microwave power), a certain buffer time is provided to avoid hot spots in local food due to uneven distribution of the microwave field, since the overall average temperature of the ingredients to be reheated is relatively low, the heating of each part of the ingredients to be cooked is still mainly by heat radiation, and the temperature difference of each part of the ingredients will still become larger and larger during the heating process, and the duration is also relatively short, which is not enough to reduce the temperature difference of each part of the ingredients to be cooked. In addition, the overall average temperature of the food at this stage is not high, and the heating temperature needs to be further increased, and it is not suitable to set the duration for a longer time. Therefore, a shorter second time duration can be set to avoid hot spots.

[0063] like Figure 5 As shown, in the third stage, in addition to the external microwave providing energy to continue heating up the food, since the polar molecules in the food accumulate a certain amount of heat due to high-frequency vibration in the microwave field during the heating process, the heat can also be transferred between the foods through heat conduction, that is, the part with a higher temperature conducts heat to the part with a lower temperature rise, and then when the heating rate of heat conduction reaches the difference in heating rate of microwave thermal radiation in the parts of the food with high dielectric loss and low dielectric loss, the temperature difference between the parts of the food with high dielectric loss and low dielectric loss reaches a peak, and when the heating rate of heat conduction exceeds the difference in heating rate of microwave thermal radiation in the parts of the food with high dielectric loss and low dielectric loss, the temperature difference between the parts of the food with high dielectric loss and low dielectric loss begins to gradually decrease, which can promote the gradual reduction of the temperature difference between the parts of the food to be cooked.

[0064] In the fourth stage, the overall average temperature of the food to be reheated rises, and the temperature difference between the parts of the food with high dielectric loss and low dielectric loss still exists. Considering the relatively high average temperature, it is also easy to cause hot spots in the parts of the food with high dielectric loss. Therefore, the heating power is reduced again in the fourth stage to provide a buffer period to avoid the occurrence of hot spots. Furthermore, when the heating rate of heat radiation is reduced, the heating rate of heat conduction will at least not be reduced, which can further reduce the temperature difference of each part of the food to be reheated.

[0065] In the fifth stage, the overall average temperature of the food to be reheated has risen to a higher temperature, and the cooking temperature of the part with high dielectric loss of the food has almost approached the preset cooking temperature. At this time, the polar molecules in the food to be cooked have accumulated a lot of energy, which is more conducive to heat transfer between the various parts of the food. Therefore, it is not necessary to heat with the maximum microwave power, which can avoid the occurrence of overheating points and is conducive to reducing the temperature difference between the various parts of the food, so that the various parts of the food to be reheated are heated more evenly. Therefore, the heating power of the food to be cooked is adjusted to the third microwave power between the first microwave power and the second microwave power, which can avoid the occurrence of overheating points, reduce energy waste, and relatively amplify the heat conduction effect of each part of the food to reduce the temperature difference of each part of the food. And the third duration is also set to be longer, so that each part of the food can be heated as a whole under a state of higher average temperature and smaller temperature difference, so as to avoid the excessive difference in the hot and cold and cooking conditions of each part of the food, which can effectively improve the taste of the food.

[0066] Since the proportions of ingredients (such as protein, fat, water, etc.) of different ingredients are different, and the dielectric constants of different components are also different, there is often feedback of uneven heating, resulting in a poor user experience when using a microwave oven to reheat meat dishes. The microwave cooking method provided by the present application combines the differences in microwave energy absorption caused by the differences in dielectric constants of different food components in the scenario where users usually use microwave heating at home, and reasonably adjusts the firepower distribution and heating time ratio during the heating process, which can effectively reduce the temperature difference of the food after reheating and improve the user experience.

[0067] Next, a cooking device is described for heating food to be cooked. Figure 6 , Figure 6 1 is a schematic diagram of a cooking device in an embodiment of the present application. The cooking device 100 may include a microwave heating element 200 and a computer device 300. The computer device 300 may be connected to the microwave heating element 200 for controlling the microwave heating element 200 to heat the food to be cooked.

[0068] The microwave cooking method described above can be applied to the cooking device 100. In one embodiment, the cooking device 100 can be a microwave oven, or a microwave steam oven or other device that heats food with microwaves, which is not limited here.

[0069] It can be understood that the cooking device 100 in the present application is a cooking appliance that heats itself by absorbing microwave energy in a microwave field. The microwaves generated by the microwave generator of the cooking device 100 establish a microwave electric field in the cooking device 100, and certain measures are taken to make the microwave electric field as evenly distributed as possible in the cooking device 100. Food is placed in the microwave electric field, and its cooking time and microwave electric field intensity are controlled to perform various cooking processes.

[0070] Next, a computer device is described, which can be applied to the above microwave cooking method. Figure 7 , Figure 7 300 is a schematic diagram of the structure of a computer device in an embodiment of the present application. The computer device 300 may include a processor 301 and a memory 302. The memory 302 stores a computer program, and the processor 301 is coupled to the memory 302. When the processor 301 executes the computer program, the steps of the microwave cooking method in any of the above embodiments are implemented.

[0071] Specifically, the processor 301 controls the operation of the computer device 300, and the processor 301 may also be referred to as a CPU (Central Processing Unit). The processor 301 may be an integrated circuit chip having signal processing capabilities. The processor 301 may also be a general-purpose processor, a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components. The general-purpose processor 301 may be a microprocessor or the processor may also be any conventional processor, etc.

[0072] The memory 302 is used to store the program data executed by the processor 301 and the data in the processing process of the processor 301, wherein the memory 302 may include a non-volatile storage part for storing the above program data. In another embodiment, the memory 302 may only be used as the memory of the processor 301 to cache the data in the processing process of the processor 301, and the program data is actually stored in a device outside the processor 301. The processor 301 connects to the external device and calls the program data stored externally to perform the corresponding processing.

[0073] Next, a storage medium 400 is described. Figure 8 , Figure 8The storage medium 400 stores program data 401, which, when executed by the processor 301, implements the steps of the microwave cooking method in any of the above-mentioned embodiments.

[0074] The storage medium 400 can specifically be a medium that can store program instructions, such as a USB flash drive, a mobile hard disk, a read-only memory (ROM), a random access memory (RAM), a disk or an optical disk, or it can also be a server that stores the program instructions. The server can send the stored program instructions to other devices for execution, or it can also execute the stored program instructions by itself.

[0075] In the description of this specification, the description of the terms "one embodiment", "another embodiment", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0076] The above are only implementation methods of the present application, and are not intended to limit the patent scope of the present application. Any equivalent structure or equivalent process transformation made using the contents of the present application specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present application.

Claims

1. A microwave cooking method, characterized in that: The microwave cooking method comprises: heating the food to be cooked at a first microwave power for a first time; switching the first microwave power to a second microwave power, and heating the food to be cooked for a second time period, wherein the second microwave power is less than the first microwave power; Switching the second microwave power to a third microwave power, and heating the food to be cooked for a third time period, wherein the third microwave power is greater than the second microwave power and less than the first microwave power, and the third time period is greater than or equal to the first time period and the second time period; Before switching the second microwave power to the third microwave power, the method further includes: The step of heating the food to be cooked with the first microwave power for the first time period is performed at least once again, the first microwave power is switched to the second microwave power, and the food to be cooked is heated for the second time period.

2. The microwave cooking method according to claim 1, characterized in that: The total heating time of the first microwave power is greater than or equal to the third time, and the third time is greater than or equal to the total heating time of the second microwave power.

3. The microwave cooking method according to claim 2, characterized in that: Before heating the food to be cooked with the first microwave power for the first time period, the method further includes: Based on the weight of the food to be cooked, the cooking time of the food to be cooked is determined.

4. The microwave cooking method according to claim 3, characterized in that: The ratio of the total heating time of the first microwave power to the cooking time is greater than or equal to 40% and less than or equal to 60%, the ratio of the total heating time of the second microwave power to the cooking time is greater than or equal to 20% and less than or equal to 30%, and the ratio of the third time to the cooking time is greater than or equal to 30% and less than or equal to 40%.

5. The microwave cooking method according to claim 4, characterized in that: The ratio of the first duration to the cooking duration is greater than or equal to 20% and less than or equal to 30%, and the ratio of the second duration to the cooking duration is greater than or equal to 10% and less than or equal to 15%.

6. The microwave cooking method according to any one of claims 3 to 5, characterized in that: The first microwave power is greater than or equal to 700 W and less than or equal to 1000 W, the second microwave power is greater than or equal to 300 W and less than or equal to 500 W, and the third microwave power is greater than or equal to 500 W and less than or equal to 700 W; the cooking time is greater than or equal to 2 min and less than or equal to 6 min; the weight of the food to be cooked is greater than or equal to 100 g and less than or equal to 500 g.

7. A storage medium, characterized in that: The storage medium stores program data, and when the program data is executed by the processor, the steps of the microwave cooking method according to any one of claims 1 to 6 are implemented.

8. A computer device, characterized in that: The computer device includes a processor and a memory, a computer program is stored in the memory, the processor is coupled to the memory, and when the processor executes the computer program, the steps of the microwave cooking method according to any one of claims 1 to 6 are implemented.

9. A cooking device, characterized in that: The cooking device comprises a microwave heating element and the computer device according to claim 8, wherein the computer device is communicatively connected with the microwave heating element and is used to control the microwave heating element to heat the food to be cooked.

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