Drying Cooking Control Method, Control Device, Cooking Equipment and Storage Medium

Abstract

The present invention provides a control method, a control device, a cooking device and a storage medium for a cooking device. The method includes: controlling a heating device to start working to raise the cooking temperature to a target temperature; obtaining the heating duration after the cooking temperature reaches the target temperature; in the case where the heating duration reaches a second target duration, controlling the heating device to stop working and obtaining the cooling duration after the heating stops working; controlling a stirring device to adjust the stirring speed according to the cooling duration. The embodiments of the present application can fully volatilize the moisture inside the food materials, avoid the softening of the food materials caused by water vapor condensation, make the food materials more crispy, improve the taste of the food materials cooked by the cooking device, and thus effectively improve the cooking effect of the cooking device.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking appliances, and in particular, to a drying cooking control method, a control device, a cooking appliance, and a storage medium for a cooking appliance. Background Art

[0002] In the related art, cooking appliances have a drying cooking function. However, in the existing drying cooking function, when the water content of the food ingredients is relatively high, or when baking food ingredients such as grains that are prone to accumulation, it is difficult to evaporate the water inside the pile of food ingredients, resulting in poor cooking effects. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] To this end, a first aspect of the present invention provides a drying cooking control method for a cooking appliance.

[0005] A second aspect of the present invention provides a drying cooking control device for a cooking appliance.

[0006] A third aspect of the present invention provides a cooking appliance.

[0007] A fourth aspect of the present invention provides a cooking appliance.

[0008] A fifth aspect of the present invention provides a readable storage medium.

[0009] In view of this, a first aspect of the present invention provides a drying cooking control method for a cooking appliance. The cooking appliance includes a stirring device and a heating device. The method includes: controlling the heating device to start working to raise the cooking temperature to a target temperature; obtaining the heating duration after the cooking temperature reaches the target temperature; in the case where the heating duration reaches a second target duration, controlling the heating device to stop working, and obtaining the cooling duration after the heating stops working; controlling the stirring device to adjust the stirring speed according to the cooling duration.

[0010] In this technical solution, the working process of the cooking appliance includes three stages, specifically a stirring stage, a heating stage, and a cooling stage. Specifically, after receiving a cooking instruction from the user, the stirring stage is first executed. The purpose of the stirring stage is to make the food ingredients to be cooked in the cooking appliance more evenly distributed, avoiding the accumulation or caking of food ingredients in corners and other places, which may affect the heating effect in the heating stage. In the heating stage, the heating device of the cooking appliance is controlled to start heating the food ingredients that have been stirred evenly in the cooking appliance, so that the cooking temperature in the cooking appliance reaches the target temperature. Among them, the heating stage can be specifically divided into low-temperature heating and high-temperature heating, that is, first raising the cooking temperature to a relatively low temperature range, and then gradually raising the cooking temperature to make the cooking temperature reach the set higher temperature.

[0011] Meanwhile, during the heating stage, the stirring device can also be controlled to stir the food materials being heated continuously or intermittently according to a preset stirring program, which can ensure uniform heating on the one hand and avoid "sticking to the pot" on the other hand. It can be understood that for some cooking programs, the stirring device of the cooking equipment can also be controlled to stop working during the heating stage. The embodiments of the present application do not limit this.

[0012] During the cooking stage, when the heating device heats the cooking temperature in the cooking equipment to reach the target temperature, timing is started to record the corresponding heating duration. When the heating duration meets the second target duration, the cooking stage ends and the cooking equipment enters the cooling stage. Among them, the second target duration can be a preset duration or a duration adjusted by the user within the allowable setting range. The embodiments of the present application do not limit this.

[0013] During the cooling stage, the heating device of the cooking equipment is turned off to stop heating the food materials. At the same time, the cooking equipment starts to record the cooling duration during the cooling stage, and controls the stirring device to stir the heated food materials, and dynamically adjusts the stirring speed of the stirring device as the cooling duration changes. Specifically, as the cooling duration increases, the stirring device can be controlled to switch between low-speed stirring, medium-speed stirring, and high-speed crushing. Among them, low-speed stirring agitates the food materials, which can turn the food materials inside the food material pile outwards, so that the water vapor on the food materials in different parts volatilizes evenly. Switching between low-speed stirring and medium-speed stirring can effectively improve the effect of water vapor volatilization, so that the food materials become crispy. And after the water vapor volatilizes, the crispy food materials are broken by high-speed crushing to finally obtain more crispy food materials.

[0014] Through the embodiments of the present application, by setting the cooking equipment to stir the food materials according to different settings in different cooking stages, it can ensure that the food materials are heated evenly and ensure the cooking effect of the food materials. At the same time, after the heating stage ends, continue to stir the food materials and dynamically adjust the stirring speed following the cooling time, which can make the moisture inside the food materials volatilize fully, avoid the softening of the food materials caused by water vapor condensation, make the food materials more crispy, improve the taste of the food materials cooked by the cooking equipment, and then effectively improve the cooking effect of the cooking equipment and improve the user experience.

[0015] In addition, the drying cooking control method of the cooking equipment in the above technical solution provided by the present invention may also have the following additional technical features:

[0016] In the above technical solution, the target temperature includes a first temperature and a second temperature. Controlling the heating device to start working to maintain the cooking temperature within the target temperature range includes: controlling the heating device to raise the cooking temperature to the first temperature; after the heating duration reaches the third target duration, controlling the heating device to raise the cooking temperature to the second temperature.

[0017] In this technical solution, the above target temperature specifically includes a relatively low first temperature and a relatively high second temperature. When controlling the cooking device to heat the food ingredients, first, the cooking temperature in the cooking device is raised to the above first temperature. After maintaining the first temperature for a period of time, the cooking temperature in the cooking device is further increased to the second temperature.

[0018] Specifically, in the heating stage, first, aiming at the first temperature, the heating device of the cooking device is controlled to start low-temperature heating of the food ingredients that have been stirred evenly in the cooking device. During the low-temperature heating process, the moisture on the surface of the food ingredients can be quickly dried, and at the same time, the food ingredients are prevented from being gelatinized and agglomerated due to excessive temperature increase, ensuring that the food ingredients are loose. When the heating duration of the low-temperature heating meets the preset third target duration, the cooking device switches from the low-temperature heating stage to the high-temperature heating stage.

[0019] After entering the high-temperature heating stage, the cooking device increases the heating power of its heating device, so that the cooking temperature in the cooking device is increased, specifically to the above second temperature, so as to perform high-temperature grilling on the food ingredients. In the high-temperature heating stage, the food ingredients are baked to maturity at high temperature. At the same time, the food ingredients can be flavored, colored, become crispy and brittle under high-temperature baking, improving the flavor and taste of the food ingredients.

[0020] The high-temperature heating stage lasts for a set duration. This set duration can be set according to the type of food ingredients, the weight of the food ingredients in the cooking device, and the selection result of the preset cooking program, or it can be a preset duration. It can be understood that the sum of the third target duration of the low-temperature heating stage and the duration of the high-temperature heating stage is equal to the second target duration of the heating device during the above heating stage.

[0021] In any of the above technical solutions, the range of the third target duration is 5 minutes to 20 minutes; the range of the first temperature is 60°C to 120°C; the range of the second temperature is 60°C to 120°C, and the second temperature is greater than the first temperature.

[0022] In this technical solution, the third target duration is specifically the duration of the low-temperature heating stage in the heating stage. This third target duration can be adjusted within a preset range, specifically within the range of 5 minutes to 20 minutes. Specifically, the purpose of the low-temperature heating stage is to dry the moisture on the surface of the food ingredients and prevent agglomeration at the same time. Its working third target duration can be adjusted within 5 minutes to 20 minutes according to the weight of the food ingredients obtained by actual weighing. It can be understood that the shorter the third target duration, the shorter the total cooking time, which is beneficial to saving time. The longer the third target duration, the higher the drying effect, which is beneficial to improving the taste.

[0023] The first temperature is the target temperature in the low-temperature heating stage, and the second temperature is the target temperature in the high-temperature heating stage. Therefore, the second temperature is higher than the first temperature. The specific setting range of the first temperature is from 60°C to 120°C. The specific setting range of the second temperature is from 60°C to 120°C.

[0024] Meanwhile, the purpose of the low-temperature heating stage is to dry the moisture on the surface of the food ingredients. It can be understood that the lower the first temperature is set, the easier it is to retain part of the water level of the food ingredients, which is beneficial to obtaining a softer texture. The higher the first temperature is set, the higher the drying effect is, which is beneficial to obtaining a crisper texture.

[0025] The purpose of the high-temperature heating stage is to cook the food ingredients. It can be understood that the lower the second temperature is set, the longer the cooking time is, that is, "slow cooking over low heat", which is beneficial to retaining the nutrients in the food ingredients. The higher the second temperature is set, the shorter the cooking time is, that is, "quick stir-fry over high heat", which is beneficial to shortening the cooking time, saving time, and is beneficial to creating a texture of "crispy outside and tender inside".

[0026] In any of the above technical solutions, before controlling the heating device to start working, the control method further includes: in response to a cooking instruction, controlling the stirring device to work at a target speed within a first target duration; and while controlling the heating device to start working, the control method further includes: within each preset period, controlling the stirring device to continuously work at the target speed for a fourth target duration.

[0027] In this technical solution, before the cooking device enters the heating stage, it first enters the stirring stage. Specifically, in the stirring stage, the stirring device of the cooking device is controlled to work at a target speed, so as to stir the food ingredients before heating, so that the food ingredients to be cooked can be evenly distributed in the cooking device. On the one hand, it avoids the food ingredients from "settling to the bottom" or accumulating in the corners, and on the other hand, it prevents the food ingredients from clumping when encountering water, which can ensure that the food ingredients are evenly heated during the heating stage and improve the heating effect.

[0028] After the cooking device enters the heating stage, while heating the food ingredients through the heating device, at the set preset period, the stirring device of the cooking device is used to intermittently stir the food ingredients during heating.

[0029] Specifically, after entering the heating stage, with X seconds as the preset period, and within each X-second period, the stirring device is controlled to stir the food ingredients during heating for Y seconds. That is to say, during the heating process, stir for Y seconds every X seconds.

[0030] By controlling the stirring device to intermittently stir the ingredients in the cooking device during the heating stage, on the one hand, it can ensure that the ingredients being heated are evenly heated, improving the heating efficiency and effect of the ingredients. On the other hand, it can prevent the ingredients from agglomerating due to heat, ensuring that the ingredients are loose. On the third hand, it can also prevent the ingredients at the bottom and sides from being in contact with the cavity side wall of the cooking device for a long time, resulting in sticking to the pot, thereby improving the cooking effect of the cooking device.

[0031] In any of the above technical solutions, the duration range of the preset cycle is 100 seconds to 140 seconds; the range of the fourth target duration is 7 seconds to 9 seconds.

[0032] In this technical solution, the preset cycle is the cycle of intermittently stirring the ingredients being heated by the stirring device of the cooking device while heating the ingredients by the heating device, and its duration range is from 100 seconds to 140 seconds. Correspondingly, the fourth target duration, that is, the duration of each stirring operation of the stirring device during intermittent stirring, has a duration range of 7 seconds to 9 seconds.

[0033] That is to say, after entering the heating stage, taking 100 seconds to 140 seconds as the preset cycle, and within each second of the cycle, controlling the stirring device to stir the ingredients being heated for Y seconds. That is to say, during the heating process, stir for (7 - 9) seconds every (100 - 140) seconds.

[0034] Among them, during one cooking process, the preset cycle can be fixedly set or randomly and dynamically adjusted within the range of 100 seconds to 140 seconds. Similarly, the fourth target duration can also be randomly and dynamically adjusted within the range of 7 seconds to 9 seconds. It can be understood that for some embodiments, the shorter the preset cycle, the shorter the fourth target duration, and the longer the preset cycle, the longer the fourth target duration. For other embodiments, the duration of the fourth cycle is not related to the fourth target duration, and both are randomly matched.

[0035] In any of the above technical solutions, controlling the stirring device to adjust the stirring speed according to the cooling duration includes:

[0036] When the cooling duration is less than the first cooling duration, controlling the stirring device to adjust the stirring speed to the first speed; when the cooling duration is greater than or equal to the first cooling duration and less than the second cooling duration, controlling the stirring device to adjust the stirring speed to the second speed; when the cooling duration is greater than or equal to the second cooling duration and less than the third cooling duration, controlling the stirring device to adjust the stirring speed to the third speed; when the cooling duration is greater than or equal to the third cooling duration and less than the fourth cooling duration, controlling the stirring device to adjust the stirring speed to the fourth speed.

[0037] In this technical solution, after the cooking device finishes heating the food ingredients, that is, after the heating stage ends, the cooking device enters the cooling stage. In the cooling stage, the cooking device controls the stirring device to stir the heated food ingredients according to the cooling duration after entering the cooling stage, and dynamically adjusts the stirring speed of the stirring device as the cooling duration changes.

[0038] Specifically, when the cooling duration has not reached the preset first cooling duration, the stirring device is controlled to stir the heated food ingredients at a low speed. At this time, the stirring speed of the stirring device is set to the first speed, and within the first cooling duration, it stirs at the first speed. On the one hand, it can accelerate the cooling of the food ingredients, and on the other hand, it is beneficial to the evaporation of internal water vapor, avoiding the formation of condensed water to soften the food ingredients.

[0039] When the cooling duration reaches the preset first cooling duration but has not reached the preset second cooling duration, that is, within the range from the first cooling duration to the second cooling duration, the stirring device is controlled to stir at a medium speed. At this time, the stirring speed of the stirring device is set to the second speed. In this stage, through medium-speed stirring, the lumped or large food ingredients can be pre-crushed, making the food ingredients into loose small particles.

[0040] When the cooling duration reaches the second cooling duration but has not reached the third cooling duration, that is, within the range from the second cooling duration to the third cooling duration, the stirring device stirs at a low speed again to further evaporate the internal water vapor of the food ingredients and promote the cooling of the food ingredients.

[0041] After the cooling duration reaches the third duration, the cooled food ingredients are whipped at a high speed at the fourth speed to crush the food ingredients, thereby completing the cooking process of the food ingredients.

[0042] By setting the cooling stage in the embodiment of the present application and performing variable-speed stirring in stages according to the cooling duration within the cooling stage, the moisture inside the food ingredients can be fully volatilized, avoiding the softening of the food ingredients caused by water vapor condensation, making the food ingredients more crispy, improving the taste of the food ingredients cooked by the cooking device, and thus effectively improving the cooking effect of the cooking device and enhancing the user experience.

[0043] In any of the above technical solutions, the range of the first cooling duration is 2 minutes to 6 minutes; the range of the second cooling duration is 2.5 minutes to 8 minutes; the range of the third cooling duration is 4.5 minutes to 14 minutes; the range of the fourth cooling duration is 5 minutes to 16 minutes.

[0044] In this technical solution, within 2 minutes to 6 minutes after entering the cooling stage, the heated food ingredients are stirred at the above-mentioned first speed, that is, after entering the cooling stage, first stir the heated food ingredients at the first speed for 2 minutes to 6 minutes.

[0045] When the cooling duration reaches 2.5 minutes to 8 minutes, pre-crushing is performed at the above-mentioned second rotation speed. That is to say, after stirring at the first rotation speed, the food ingredients are pre-crushed for 0.5 minutes to 2 minutes.

[0046] When the cooling duration reaches 4.5 minutes to 14 minutes, low-speed stirring is performed at the above-mentioned third rotation speed to further release water vapor. That is to say, after pre-crushing at the second rotation speed, the pre-crushed food ingredients are stirred again for 2 minutes to 6 minutes.

[0047] When the cooling duration reaches 5 minutes to 16 minutes, high-speed crushing is performed at the above-mentioned fourth rotation speed to obtain the finally crushed cooking result. That is to say, after re-stirring at the third rotation speed, the stirred food ingredients are high-speed crushed for 0.5 minutes to 2 minutes.

[0048] Through the processing method in the above cooling stage, the moisture inside the food ingredients can be fully volatilized, avoiding the softening of the food ingredients caused by water vapor condensation, making the food ingredients more crispy, improving the taste of the food ingredients cooked by the cooking device, and thus effectively improving the cooking effect of the cooking device and enhancing the user experience.

[0049] In any of the above technical solutions, when the cooling duration is greater than the fourth cooling duration, the stirring device is controlled to stop working.

[0050] In this technical solution, when the cooling duration is greater than the fourth cooling duration, that is, after the food ingredients have been stirred at the first rotation speed, pre-crushed at the second rotation speed, re-stirred at the third rotation speed, and high-speed crushed at the fourth rotation speed, the complete cooking process of the cooking device has ended. At this time, both the stirring device and the heating device stop working, and the cooking device can inform the user that the cooking is completed by means of lighting, playing voice, playing a prompt tone, sending a push message to the user's mobile phone, etc., and the user can take the cooked finished dish by himself.

[0051] Since in the embodiments of the present application, the cooking process includes different cooking stages, the food ingredients are stirred in the stirring stage and the heating stage, so as to ensure that the food ingredients are evenly heated and ensure the cooking effect of the food ingredients. At the same time, in the cooling stage after the heating stage, adjusting the stirring rotation speed of the stirred food ingredients according to the cooling duration can fully volatilize the moisture inside the food ingredients, avoid the softening of the food ingredients caused by water vapor condensation, make the finally obtained finished dish more crispy, and improve the user experience.

[0052] In any of the above technical solutions, the range of the first rotation speed is 100 rpm to 300 rpm; the range of the second rotation speed is 3000 rpm to 5000 rpm; the range of the third rotation speed is 100 rpm to 300 rpm; the range of the fourth rotation speed is 8000 rpm to 15000 rpm.

[0053] In this technical solution, during the cooling stage, first, low-speed agitation is carried out to accelerate the cooling of the food ingredients and to allow the water vapor inside the food ingredients to evaporate, so as to avoid the formation of condensed water that softens the food ingredients. During this process, the low-speed agitation is carried out at the above-mentioned first rotation speed, and the rotation speed range is 100 rpm to 300 rpm, that is, from 100 revolutions per minute to 300 revolutions per minute.

[0054] Then, pre-crushing of the food ingredients is carried out to break up the lumped or large food ingredients into loose small particles. During this process, the pre-crushing is carried out at the above-mentioned second rotation speed, and the rotation speed range is 3000 rpm to 5000 rpm, that is, from 3000 revolutions per minute to 5000 revolutions per minute.

[0055] Next, the pre-crushed food ingredients are further subjected to low-speed stirring, specifically, the low-speed stirring is carried out at the above-mentioned third rotation speed, so as to further evaporate the water vapor inside the food ingredients and promote the cooling of the food ingredients. The rotation speed range of the stirring is 100 rpm to 300 rpm, that is, from 100 revolutions per minute to 300 revolutions per minute.

[0056] Finally, the cooled food ingredients are subjected to final high-speed crushing to complete the cooking. Among them, the high-speed crushing is carried out at the above-mentioned fourth rotation speed, and the corresponding rotation speed range of the stirring is 8000 rpm to 15000 rpm, that is, from 8000 revolutions per minute to 15000 revolutions per minute.

[0057] By setting the cooling stage in the embodiment of the present application and carrying out variable-speed stirring in stages according to the cooling duration within the cooling stage, the moisture inside the food ingredients can be fully volatilized, avoiding the softening of the food ingredients caused by the condensation of water vapor, making the food ingredients more crispy, improving the taste of the food ingredients cooked by the cooking device, and thus effectively improving the cooking effect of the cooking device and enhancing the user experience.

[0058] In any of the above technical solutions, the range of the target rotation speed is 100 rpm to 300 rpm; the range of the first target duration is 10 seconds to 60 seconds; the range of the second target duration is 25 minutes to 60 minutes.

[0059] In this technical solution, after receiving the cooking instruction from the user, the stirring stage is first executed. During the stirring stage, the stirring device of the cooking device is controlled to operate at the target rotation speed, so as to stir the food ingredients in the cooking device, making the food ingredients to be cooked in the cooking device more evenly distributed, and avoiding the accumulation or lumping of the food ingredients in places such as corners. The target rotation speed has a range of 100 rpm to 300 rpm, that is, from 100 revolutions per minute to 300 revolutions per minute. The duration of this stirring stage is the above-mentioned first target duration, and its range is 10 seconds to 60 seconds.

[0060] Further, after the stirring stage, the heating stage is entered. In the heating stage, the heating device of the cooking equipment is controlled to start heating the ingredients that have been evenly stirred in the cooking equipment so that the cooking temperature in the cooking equipment reaches the target temperature. Among them, the heating stage can be specifically divided into low-temperature heating and high-temperature heating, that is, first raise the cooking temperature to a relatively low temperature range, and then gradually raise the cooking temperature to make the cooking temperature reach the set higher temperature. The total duration of the heating stage is the above-mentioned second target duration, and its range is 25 minutes to 60 minutes.

[0061] Among them, when the heating stage includes a low-temperature heating stage and a high-temperature heating stage, the duration range of the low-temperature heating stage is 5 minutes to 20 minutes. Correspondingly, the duration range of the high-temperature heating stage is 20 minutes to 40 minutes.

[0062] The second aspect of the present invention provides a drying cooking control device for a cooking equipment. The cooking equipment includes a stirring device and a heating device. The device includes: a stirring unit for controlling the stirring device to work at a target speed in response to a cooking instruction and obtaining the stirring duration of the stirring device; a heating unit for controlling the heating device to start working after the stirring duration reaches the first target duration to raise the cooking temperature to the target temperature; a timing unit for obtaining the heating duration after the cooking temperature reaches the target temperature; controlling the heating device to stop working after the heating duration reaches the second target duration and obtaining the cooling duration after the heating stops working; a cooling unit for controlling the stirring device to adjust the stirring speed according to the cooling duration.

[0063] In this technical solution, the working process of the cooking equipment includes three stages, specifically the stirring stage, the heating stage and the cooling stage. Specifically, after receiving the user's cooking instruction, the stirring stage is first executed. In the stirring stage, the stirring device of the cooking equipment is controlled to work at a target speed to stir the ingredients in the cooking equipment. The purpose of the stirring stage is to make the ingredients to be cooked in the cooking equipment more evenly distributed, avoiding the accumulation or caking of ingredients in corners and other places, which affects the heating effect of the heating stage. Among them, the target speed is specifically a preset speed parameter.

[0064] When the stirring duration in the stirring stage meets the preset first target duration, the cooking equipment enters the heating stage from the stirring stage. In the heating stage, the heating device of the cooking equipment is controlled to start heating the ingredients that have been evenly stirred in the cooking equipment so that the cooking temperature in the cooking equipment reaches the target temperature. Among them, the heating stage can be specifically divided into low-temperature heating and high-temperature heating, that is, first raise the cooking temperature to a relatively low temperature range, and then gradually raise the cooking temperature to make the cooking temperature reach the set higher temperature.

[0065] Meanwhile, during the heating stage, the stirring device can also be controlled to continuously or intermittently stir the food being heated according to a preset stirring program, which on the one hand ensures uniform heating and on the other hand avoids "sticking to the pot". It can be understood that for some cooking programs, the stirring device of the cooking equipment can also be controlled to stop working during the heating stage. The embodiments of the present application do not limit this.

[0066] During the cooking stage, when the heating device heats the cooking temperature in the cooking equipment to reach the target temperature, timing is started to record the corresponding heating duration. When the heating duration meets the second target duration, the cooking stage ends and the cooking equipment enters the cooling stage. Among them, the second target duration can be a preset duration or a duration adjusted by the user within the allowable setting range. The embodiments of the present application do not limit this.

[0067] During the cooling stage, the heating device of the cooking equipment is turned off to stop heating the food. At the same time, the cooking equipment starts to record the cooling duration during the cooling stage, and at the same time controls the stirring device to stir the heated food, and dynamically adjusts the stirring speed of the stirring device as the cooling duration changes. Specifically, it can be controlled that as the cooling duration increases, the stirring device switches between low-speed stirring, medium-speed stirring, and high-speed crushing. Among them, low-speed stirring agitates the food, which can turn the food part inside the food pile outwards, so that the water vapor on the food in different parts volatilizes evenly. Switching between low-speed stirring and medium-speed stirring can effectively improve the effect of water vapor volatilization, so that the food becomes crispy. And after the water vapor volatilizes, the crispy food is broken by high-speed crushing to finally obtain a more crispy and fragrant food.

[0068] Through the embodiments of the present application, by setting the cooking equipment at different cooking stages and stirring the food according to different settings, it is ensured that the food can be heated evenly and the cooking effect of the food is guaranteed. At the same time, after the heating stage ends, the food is continuously stirred, and the stirring speed is dynamically adjusted following the cooling time, which can make the moisture inside the food volatilize fully, avoid the softening of the food caused by the condensation of water vapor, make the food more crispy and fragrant, improve the taste of the food cooked by the cooking equipment, and thus effectively improve the cooking effect of the cooking equipment and the user experience.

[0069] The third aspect of the present invention provides a cooking equipment, including a stirring device; a heating device; the drying cooking control device of the cooking equipment provided in any of the above technical solutions, which is connected to the stirring device and the heating device. Therefore, this cooking equipment also includes all the beneficial effects of the drying cooking control device of the cooking equipment provided in any of the above technical solutions. To avoid repetition, they will not be elaborated here.

[0070] In a fourth aspect of the present invention, a cooking device is provided, including a memory on which programs or instructions are stored; a processor configured to implement the steps of the drying cooking control method of the cooking device provided in any of the above technical solutions when executing the programs or instructions. Therefore, this cooking device also includes all the beneficial effects of the drying cooking control method of the cooking device provided in any of the above technical solutions. To avoid repetition, they will not be described herein again.

[0071] In the above technical solution, the cooking device further includes a stirring device connected to the processor; a heating device connected to the processor.

[0072] In this technical solution, the stirring device is used to stir the ingredients in the cooking device. Specifically, in the stirring stage, the stirring device of the cooking device is controlled to work at a target rotation speed, so as to stir the ingredients in the cooking device. The purpose of the stirring stage is to make the ingredients to be cooked in the cooking device more evenly distributed, and to prevent the ingredients from accumulating or caking in corners and other places, which may affect the heating effect in the heating stage.

[0073] The heating device is used to heat the ingredients in the cooking device, so that the moisture on the surface of the ingredients evaporates, making the ingredients crispy and cooked. At the same time, in the heating stage, the stirring device is controlled to continuously or intermittently stir the ingredients being heated according to a preset stirring program, which can ensure uniform heating on the one hand and prevent "sticking to the pan" on the other hand.

[0074] In the cooling stage, the heating device of the cooking device is turned off to stop heating the ingredients. At the same time, the cooking device starts to record the cooling duration in the cooling stage, and controls the stirring device to stir the heated ingredients, and dynamically adjusts the stirring speed of the stirring device as the cooling duration changes. Specifically, as the cooling duration increases, the stirring device can be controlled to switch between low-speed stirring, medium-speed stirring and high-speed crushing. Among them, low-speed stirring agitates the ingredients, which can turn the ingredients inside the ingredient pile outwards, so that the water vapor on the ingredients in different parts volatilizes evenly. Switching between low-speed stirring and medium-speed stirring can effectively improve the effect of water vapor volatilization, making the ingredients crispy. And after the water vapor volatilizes, the crispy ingredients are broken by high-speed crushing to finally obtain more crispy ingredients.

[0075] In a fifth aspect of the present invention, a readable storage medium is provided, on which programs or instructions are stored. When the programs or instructions are executed by a processor, the steps of the drying cooking control method of the cooking device provided in any of the above technical solutions are implemented. Therefore, this readable storage medium also includes all the beneficial effects of the drying cooking control method of the cooking device provided in any of the above technical solutions. To avoid repetition, they will not be described herein again. BRIEF DESCRIPTION OF THE DRAWINGS

[0076] The above and / or additional aspects and advantages of the present invention will become apparent and be readily understood from the following description of embodiments in conjunction with the accompanying drawings, in which:

[0077] Figure 1 One of the flowcharts showing the drying cooking control method of a cooking device according to an embodiment of the present application;

[0078] Figure 2 Another flowchart showing the drying cooking control method of a cooking device according to an embodiment of the present application;

[0079] Figure 3 Another flowchart showing the drying cooking control method of a cooking device according to an embodiment of the present application;

[0080] Figure 4 Another flowchart showing the drying cooking control method of a cooking device according to an embodiment of the present application;

[0081] Figure 5 The structural block diagram of the drying cooking control device of a cooking device according to an embodiment of the present application;

[0082] Figure 6 The structural block diagram of a cooking device according to an embodiment of the present application. Detailed Description of the Invention

[0083] In order to more clearly understand the above objects, features and advantages of the present invention, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that, without conflict, the embodiments of the present application and the features in the embodiments can be combined with each other.

[0084] Many specific details are set forth in the following description in order to fully understand the present invention. However, the present invention may be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited by the specific embodiments disclosed below.

[0085] The following refers to Figures 1 to 6 Describe the drying cooking control method, control device, cooking device and storage medium of a cooking device according to some embodiments of the present invention.

[0086] Embodiment 1

[0087] In an embodiment of the first aspect of the present invention, a drying cooking control method for a cooking device is provided. The cooking device includes a stirring device and a heating device. Figure 1 One of the flowcharts showing the drying cooking control method of a cooking device according to an embodiment of the present application is shown as Figure 1 shown, and the method includes:

[0088] Step 102, control the heating device to work;

[0089] In step 102, through the heating device, raise the cooking temperature to the target temperature;

[0090] Step 104, record the heating duration. When the heating duration reaches the second target duration, the heating device stops heating;

[0091] Step 106, record the cooling duration after the heating stops working, and adjust the stirring speed of the stirring device according to the cooling duration.

[0092] In the embodiment of the present application, the working process of the cooking device includes three stages, specifically the stirring stage, the heating stage, and the cooling stage. Specifically, after receiving the user's cooking instruction, the stirring stage is first executed. In the stirring stage, control the stirring device of the cooking device to work at the target speed, so as to stir the ingredients in the cooking device. The purpose of the stirring stage is to make the ingredients to be cooked in the cooking device more evenly distributed, and to avoid the accumulation or caking of ingredients in corners and other places, which may affect the heating effect in the heating stage. Among them, the target speed is specifically a preset speed parameter.

[0093] When the stirring duration in the stirring stage meets the preset first target duration, the cooking device enters the heating stage from the stirring stage. In the heating stage, control the heating device of the cooking device to start heating the ingredients that have been stirred evenly in the cooking device, so that the cooking temperature in the cooking device reaches the target temperature. Among them, the heating stage can be specifically divided into low-temperature heating and high-temperature heating, that is, first raise the cooking temperature to a relatively low temperature range, and then gradually raise the cooking temperature to make the cooking temperature reach the set higher temperature.

[0094] At the same time, in the heating stage, the stirring device can also be controlled to stir the ingredients being heated continuously or intermittently according to the preset stirring program, on the one hand, to ensure uniform heating, and on the other hand, to avoid "sticking to the pot". It can be understood that for some cooking programs, the stirring device of the cooking device can also be controlled to stop working in the heating stage. The embodiment of the present application does not limit this.

[0095] In the cooking stage, when the heating device heats the cooking temperature in the cooking device to reach the target temperature, start timing to record the corresponding heating duration. When the heating duration meets the second target duration, the cooking stage ends, and the cooking device enters the cooling stage. Among them, the second target duration can be a preset duration, or a duration adjusted by the user within the allowable setting range. The embodiment of the present application does not limit this.

[0096] During the cooling stage, the heating device of the cooking equipment is turned off, and the heating of the food ingredients stops. At the same time, the cooking equipment starts to record the cooling duration during the cooling stage, and controls the stirring device to stir the heated food ingredients. Along with the change of the cooling duration, the stirring speed of the stirring device is dynamically adjusted. Specifically, as the cooling duration increases, the stirring device can be controlled to switch between low-speed stirring, medium-speed stirring, and high-speed crushing. Low-speed stirring agitates the food ingredients, enabling the food ingredient parts inside the food ingredient pile to turn outwards, so that the water vapor on the food ingredients in different parts volatilizes evenly. Switching between low-speed stirring and medium-speed stirring can effectively improve the effect of water vapor volatilization, thus making the food ingredients crispy. And after the water vapor volatilizes, the crispy food ingredients are broken up by high-speed crushing, and finally more crispy and fragrant food ingredients are obtained.

[0097] Through the embodiments of the present application, by setting the cooking equipment to stir the food ingredients according to different settings at different cooking stages, it is ensured that the food ingredients can be evenly heated and the cooking effect of the food ingredients is guaranteed. At the same time, after the heating stage ends, the food ingredients are continuously stirred, and the stirring speed is dynamically adjusted following the cooling time, which can enable the water inside the food ingredients to volatilize fully, avoid the softening of the food ingredients caused by water vapor condensation, make the food ingredients more crispy and fragrant, improve the taste of the food ingredients cooked by the cooking equipment, and thus effectively improve the cooking effect of the cooking equipment and enhance the user experience.

[0098] Embodiment Two

[0099] In some embodiments of the present application, the target temperature specifically includes a first temperature and a second temperature.

[0100] Figure 2 Figure 2 shows the second flowchart of the drying cooking control method of the cooking equipment according to the embodiments of the present application. As Figure 2 shown, by the heating device, the cooking temperature is raised to the target temperature, including:

[0101] Step 202, control the heating device to work to raise the cooking temperature to the first temperature;

[0102] Step 204, when the corresponding heating duration reaches the preset third target duration, through the heating device, raise the above cooking temperature to the second temperature.

[0103] In the embodiments of the present application, the above target temperature specifically includes a relatively low first temperature and a relatively high second temperature. When controlling the cooking equipment to heat the food ingredients, first raise the cooking temperature inside the cooking equipment to the above first temperature, and after maintaining the first temperature for a period of time, further increase the cooking temperature inside the cooking equipment to the second temperature.

[0104] Specifically, in the heating stage, first, aiming at the first temperature, the heating device of the cooking equipment is controlled to start low-temperature heating of the ingredients that have been stirred evenly in the cooking equipment. During the low-temperature heating process, the moisture on the surface of the ingredients can be quickly dried, while avoiding the gelatinization and caking of the ingredients caused by excessive temperature rise, ensuring that the ingredients are loose. When the heating duration of the low-temperature heating meets the preset third target duration, the cooking equipment switches from the low-temperature heating stage to the high-temperature heating stage.

[0105] After entering the high-temperature heating stage, the cooking equipment increases the heating power of its heating device, thereby increasing the cooking temperature inside the cooking equipment, specifically increasing it to the above-mentioned second temperature, so as to perform high-temperature grilling on the ingredients. In the high-temperature heating stage, the ingredients are baked at a high temperature until they are cooked. At the same time, the ingredients can be enhanced in fragrance, color, become crispy and brittle, improving the fragrance and taste of the ingredients.

[0106] The high-temperature heating stage lasts for a set duration, which can be set according to the type of ingredients, the weight of the ingredients in the cooking equipment, and the selection result of the preset cooking program, or it can be a preset duration. It can be understood that the sum of the third target duration of the low-temperature heating stage and the duration of the high-temperature heating stage is equal to the second target duration of the heating device working under the above heating section.

[0107] Embodiment 3

[0108] In some embodiments of the present application, the value range of the third target duration is: 5 minutes to 20 minutes; the value range of the first temperature is: 60°C to 120°C; the value range of the second temperature is: 60°C to 120°C, where the second temperature is greater than the first temperature.

[0109] In the embodiments of the present application, the third target duration is specifically the duration of the low-temperature heating stage in the heating stage. This third target duration can be adjusted within a preset range, specifically within the range of 5 minutes to 20 minutes. Specifically, the purpose of the low-temperature heating stage is to dry the moisture on the surface of the ingredients and prevent caking. Its third target duration of operation can be adjusted within 5 minutes to 20 minutes according to the weight of the ingredients obtained by actual weighing. It can be understood that the shorter the third target duration, the shorter the total cooking time, which is beneficial to saving time. The longer the third target duration, the higher the drying effect, which is beneficial to improving the taste.

[0110] The first temperature is the target temperature of the low-temperature heating stage, and the second temperature is the target temperature of the high-temperature heating stage. Therefore, the second temperature is higher than the first temperature. The specific setting range of the first temperature is 60°C to 120°C. The specific setting range of the second temperature is 60°C to 120°C.

[0111] Meanwhile, the purpose of the low-temperature heating stage is to dry the moisture on the surface of the food ingredients. It can be understood that the lower the first temperature is set, the easier it is to retain part of the water level of the food ingredients, which is beneficial to obtaining a softer texture. The higher the first temperature is set, the higher the drying effect is, which is beneficial to obtaining a crisper texture.

[0112] The purpose of the high-temperature heating stage is to cook the food ingredients. It can be understood that the lower the second temperature is set, the longer the cooking time is, that is, "slow cooking over low heat", which is beneficial to retaining the nutrients in the food ingredients. The higher the second temperature is set, the shorter the cooking time is, that is, "quick frying over high heat", which is beneficial to shortening the cooking time, saving time, and is beneficial to creating a texture of "crispy outside and tender inside".

[0113] Example 4

[0114] In some embodiments of the present application, before controlling the heating device to start working, the control method further includes: in response to a cooking instruction, controlling the stirring device to work at a target rotation speed within a first target duration; and when the heating device is working, in each preset period, controlling the stirring device to continuously stir for a fourth target duration.

[0115] In the embodiments of the present application, before the cooking device enters the heating stage, it first enters the stirring stage. Specifically, in the stirring stage, the stirring device of the cooking device is controlled to work at a target rotation speed, so as to stir the food ingredients before heating, so that the food ingredients to be cooked can be evenly distributed in the cooking device. On the one hand, it avoids the food ingredients from "settling to the bottom" or accumulating in the corners, and on the other hand, it prevents the food ingredients from clumping when encountering water, which can ensure that the food ingredients are evenly heated in the heating stage and improve the heating effect.

[0116] After the cooking device enters the heating stage, while heating the food ingredients through the heating device, according to the set preset period, the stirring device of the cooking device is used to intermittently stir the food ingredients being heated.

[0117] Specifically, after entering the heating stage, the preset period is X seconds, and within each X-second period, the stirring device is controlled to stir the food ingredients being heated for Y seconds. That is to say, during the heating process, it stirs for Y seconds every X seconds.

[0118] By controlling the stirring device to intermittently stir the food ingredients in the cooking device during the heating stage, on the one hand, it can ensure that the food ingredients being heated are evenly heated, improve the heating efficiency and heating effect of the food ingredients, on the other hand, it can avoid the food ingredients from clumping due to heating, ensure that the food ingredients are loose, and on the third hand, it can also prevent the food ingredients at the bottom and sides from being in contact with the cavity side wall of the cooking device for a long time, resulting in sticking to the pot, thereby improving the cooking effect of the cooking device.

[0119] Example 5

[0120] In some embodiments of the present application, the value range of the preset period is: 100 seconds to 140 seconds; the value range of the fourth target duration is: 7 seconds to 9 seconds.

[0121] In the embodiments of the present application, the preset period is the period during which the heating device heats the food ingredients while the stirring device of the cooking device intermittently stirs the heated food ingredients, and its duration range is from 100 seconds to 140 seconds. Correspondingly, the fourth target duration, that is, the duration of each stirring operation of the stirring device during intermittent stirring, has a duration range of 7 seconds to 9 seconds.

[0122] That is to say, after entering the heating stage, a preset period of 100 seconds to 140 seconds is set, and within each second of the period, the stirring device is controlled to stir the heated food ingredients for Y seconds. That is to say, during the heating process, it is stirred for (7 - 9) seconds every (100 - 140) seconds.

[0123] Among them, during one cooking process, the preset period can be fixedly set or randomly and dynamically adjusted within the range of 100 seconds to 140 seconds. Similarly, the fourth target duration can also be randomly and dynamically adjusted within the range of 7 seconds to 9 seconds. It can be understood that for some embodiments, the shorter the preset period, the shorter the fourth target duration, and the longer the preset period, the longer the fourth target duration. For other embodiments, the duration of the fourth period is not related to the fourth target duration, and both are randomly matched.

[0124] Embodiment Six

[0125] In some embodiments of the present application, Figure 3 shows the third flowchart of the drying cooking control method of the cooking device according to the embodiments of the present application, as Figure 3 shown, adjusting the stirring speed of the stirring device according to the cooling duration includes:

[0126] Step 302, if the cooling duration is less than the first cooling duration, adjust the stirring speed to the first speed;

[0127] Step 304, if the cooling duration meets the condition of being greater than or equal to the first cooling duration and less than the second cooling duration, adjust the stirring speed to the second speed;

[0128] Step 306, if the cooling duration meets the condition of being greater than or equal to the second cooling duration and less than the third cooling duration, adjust the stirring speed to the third speed;

[0129] Step 308, if the cooling duration meets the condition of being greater than or equal to the third cooling duration and less than the fourth cooling duration, adjust the stirring speed to the fourth speed.

[0130] In an embodiment of the present application, after the cooking device finishes heating the food ingredients, that is, after the heating stage ends, the cooking device enters the cooling stage. In the cooling stage, the cooking device controls the stirring device to stir the heated food ingredients according to the cooling duration after entering the cooling stage, and dynamically adjusts the stirring speed of the stirring device as the cooling duration changes.

[0131] Specifically, when the cooling duration has not reached the preset first cooling duration, the stirring device is controlled to stir the heated food ingredients at a low speed. At this time, the stirring speed of the stirring device is set to the first speed. During the first cooling duration, stirring at the first speed can, on the one hand, accelerate the cooling of the food ingredients, and on the other hand, facilitate the evaporation of the internal water vapor, avoiding the formation of condensed water to soften the food ingredients.

[0132] When the cooling duration reaches the preset first cooling duration but has not reached the preset second cooling duration, that is, within the range from the first cooling duration to the second cooling duration, the stirring device is controlled to stir at a medium speed. At this time, the stirring speed of the stirring device is set to the second speed. In this stage, through medium-speed stirring, the clumped or large pieces of food ingredients can be pre-crushed, making the food ingredients into loose small particles.

[0133] When the cooling duration reaches the second cooling duration but has not reached the third cooling duration, that is, within the range from the second cooling duration to the third cooling duration, the stirring device stirs at a low speed again to further dissipate the internal water vapor of the food ingredients and promote the cooling of the food ingredients.

[0134] After the cooling duration reaches the third duration, the cooled food ingredients are whipped at a high speed at the fourth speed to crush the food ingredients, thereby completing the cooking process of the food ingredients.

[0135] By setting the cooling stage in the embodiment of the present application and performing variable-speed stirring in stages according to the cooling duration within the cooling stage, the moisture inside the food ingredients can be fully volatilized, avoiding the softening of the food ingredients caused by water vapor condensation, making the food ingredients more crispy, improving the taste of the food ingredients cooked by the cooking device, and effectively improving the cooking effect of the cooking device and the user experience.

[0136] Embodiment Seven

[0137] In some embodiments of the present application, the value range of the first cooling duration is: 2 minutes to 6 minutes; the value range of the second cooling duration is: 2.5 minutes to 8 minutes; the value range of the third cooling duration is: 4.5 minutes to 14 minutes; the value range of the fourth cooling duration is: 5 minutes to 16 minutes.

[0138] In the embodiment of the present application, within 2 to 6 minutes after entering the cooling stage, the heated food ingredients are stirred at the above-mentioned first rotation speed. That is to say, after entering the cooling stage, first, the heated food ingredients are stirred at the first rotation speed for 2 to 6 minutes.

[0139] When the cooling duration reaches 2.5 to 8 minutes, pre-crushing is performed at the above-mentioned second rotation speed. That is to say, after stirring at the first rotation speed, the food ingredients are pre-crushed for 0.5 to 2 minutes.

[0140] When the cooling duration reaches 4.5 to 14 minutes, low-speed stirring is performed at the above-mentioned third rotation speed to further release water vapor. That is to say, after pre-crushing at the second rotation speed, the pre-crushed food ingredients are stirred again for 2 to 6 minutes.

[0141] When the cooling duration reaches 5 to 16 minutes, high-speed crushing is performed at the above-mentioned fourth rotation speed to obtain the finally crushed cooking result. That is to say, after stirring again at the third rotation speed, the stirred food ingredients are high-speed crushed for 0.5 to 2 minutes.

[0142] Through the processing method in the above cooling stage, the moisture inside the food ingredients can be fully volatilized, avoiding the softening of the food ingredients caused by water vapor condensation, making the food ingredients more crispy, improving the taste of the food ingredients cooked by the cooking device, and thus effectively improving the cooking effect of the cooking device and enhancing the user experience.

[0143] Embodiment Eight

[0144] In some embodiments of the present application, if the cooling duration is greater than the fourth cooling duration, the stirring device stops stirring.

[0145] In the embodiment of the present application, when the cooling duration is greater than the fourth cooling duration, that is, after the food ingredients have been stirred at the first rotation speed, pre-crushed at the second rotation speed, re-stirred at the third rotation speed, and high-speed crushed at the fourth rotation speed, the complete cooking process of the cooking device has ended. At this time, both the stirring device and the heating device stop working, and the cooking device can inform the user that the cooking is completed by means of lighting, playing voice, playing a prompt tone, sending a push message to the user's mobile phone, etc., and the user can take the cooked finished dish by himself / herself.

[0146] Since in the embodiment of the present application, the cooking process includes different cooking stages, the food ingredients are stirred during the stirring stage and the heating stage, so as to ensure that the food ingredients are evenly heated and ensure the cooking effect of the food ingredients. At the same time, during the cooling stage after the heating stage, adjusting the stirring speed of the stirred food ingredients according to the cooling duration can fully volatilize the moisture inside the food ingredients, avoid the softening of the food ingredients caused by water vapor condensation, make the finally obtained finished dish more crispy, and improve the user experience.

[0147] Example Nine

[0148] In some embodiments of the present application, the value range of the first rotational speed is: 100 rpm to 300 rpm; the value range of the second rotational speed is 3000 rpm to 5000 rpm; the value range of the third rotational speed is: 100 rpm to 300 rpm; the value range of the fourth rotational speed is: 8000 rpm to 15000 rpm.

[0149] In the embodiments of the present application, during the cooling stage, first, low-speed agitation is carried out to accelerate the cooling of the food ingredients and dissipate the water vapor inside the food ingredients, so as to avoid the formation of condensed water to soften the food ingredients. In this process, the low-speed agitation is carried out at the above-mentioned first rotational speed, and its rotational speed range is 100 rpm to 300 rpm, that is, 100 revolutions per minute to 300 revolutions per minute.

[0150] Then, pre-crushing is carried out on the food ingredients to break up the lumped or large food ingredients into loose small particles. In this process, the pre-crushing is carried out at the above-mentioned second rotational speed, and its rotational speed range is 3000 rpm to 5000 rpm, that is, 3000 revolutions per minute to 5000 revolutions per minute.

[0151] Next, the pre-crushed food ingredients are further stirred at a low speed, specifically, the low-speed stirring is carried out at the above-mentioned third rotational speed, so as to further dissipate the water vapor inside the food ingredients and promote the cooling of the food ingredients. The rotational speed range of the stirring is 100 rpm to 300 rpm, that is, 100 revolutions per minute to 300 revolutions per minute.

[0152] Finally, the cooled food ingredients are finally crushed at a high speed to complete the cooking. Among them, the high-speed crushing is carried out at the above-mentioned fourth rotational speed, and the corresponding rotational speed range of the stirring is 8000 rpm to 15000 rpm, that is, 8000 revolutions per minute to 15000 revolutions per minute.

[0153] By setting the cooling stage in the embodiments of the present application and carrying out variable-speed stirring in stages according to the cooling duration within the cooling stage, the water inside the food ingredients can be fully volatilized, avoiding the softening of the food ingredients caused by the condensation of water vapor, making the food ingredients more crispy, improving the taste of the food ingredients cooked by the cooking device, and thus effectively improving the cooking effect of the cooking device and enhancing the user experience.

[0154] Example Ten

[0155] In some embodiments of the present application, the value range of the target rotational speed is: 100 rp to 300 rpm; the value range of the first target duration is: 10 seconds to 60 seconds; the value range of the second target duration is: 25 minutes to 60 minutes.

[0156] In the embodiment of the present application, after receiving the cooking instruction from the user, the stirring stage is first executed. In the stirring stage, the stirring device of the cooking device is controlled to work at the target rotation speed, so as to stir the ingredients in the cooking device, making the ingredients to be cooked in the cooking device more evenly distributed, and avoiding the accumulation or caking of the ingredients in corners and other places. The target rotation speed ranges from 100 rpm to 300 rpm, that is, from 100 revolutions per minute to 300 revolutions per minute. The duration of this stirring stage is the above-mentioned first target duration, which ranges from 10 seconds to 60 seconds.

[0157] Further, after the stirring stage, the heating stage is entered. In the heating stage, the heating device of the cooking device is controlled to start heating the ingredients that have been evenly stirred in the cooking device, so that the cooking temperature in the cooking device reaches the target temperature. Among them, the heating stage can be specifically divided into low-temperature heating and high-temperature heating, that is, first raise the cooking temperature to a relatively low temperature range, and then gradually raise the cooking temperature to make the cooking temperature reach the set higher temperature. The total duration of the heating stage is the above-mentioned second target duration, which ranges from 25 minutes to 60 minutes.

[0158] Among them, when the heating stage includes a low-temperature heating stage and a high-temperature heating stage, the duration range of the low-temperature heating stage is from 5 minutes to 20 minutes, and correspondingly, the duration range of the high-temperature heating stage is from 20 minutes to 40 minutes.

[0159] Embodiment XI

[0160] In some embodiments of the present invention, Figure 4 shows the fourth flowchart of the drying cooking control method of the cooking device according to the embodiment of the present application, as Figure 4 shown, the control method includes:

[0161] Step 402, start the motor for low-speed stirring;

[0162] In step 402, the stirring speed is controlled at about 200 rpm and lasts for a duration of t1, where t1 < 1 min.

[0163] Step 404, enter the low-temperature baking stage;

[0164] In step 404, baking is accompanied by low-speed stirring, stirring for 8 seconds every 2 minutes, the baking temperature is T1, 60°C < T1 < 120°C, and it lasts for a duration of t2, where 5 min < t2 < 20 min.

[0165] Step 406, enter the high-temperature baking stage;

[0166] In step 406, baking is accompanied by low-speed stirring, with stirring for 8 seconds every 2 minutes, the baking temperature is T2, 60°C < T2 < 120°C, and it lasts for a duration of t3, where 20 min < t3 < 40 min.

[0167] Step 408, enter the cooling stage, stop heating, and perform low-speed stirring;

[0168] In step 408, the stirring speed is controlled at about 200 rpm and lasts for a duration of t4, where 2 min < t4 < 6 min.

[0169] Step 410, perform medium-speed stirring;

[0170] In step 410, the stirring speed is controlled at about 4000 rpm and lasts for a duration of t5, where 30 s < t4 < 2 min.

[0171] Step 412, perform low-speed stirring;

[0172] In step 412, the stirring speed is controlled at about 200 rpm and lasts for a duration of t6, where 2 min < t6 < 6 min.

[0173] Step 414, perform high-speed pulverization.

[0174] In step 414, the stirring speed is controlled between 8000 rpm and 15000 rpm and lasts for a duration of t7, where 30 s < t7 < 2 min.

[0175] Example Twelve

[0176] In some embodiments of the present invention, a drying cooking control device for a cooking device is provided. The cooking device includes a stirring device and a heating device. Figure 5 The structural block diagram of the drying cooking control device of the cooking device according to an embodiment of the present application is shown. As Figure 5 shown, the drying cooking control device 500 of the cooking device includes: a stirring unit 502, configured to control the stirring device to operate at a target speed when receiving a cooking instruction; a heating unit 504, configured to raise the cooking temperature to a target temperature through the heating device; a timing unit 506, configured to record the stirring duration, and when the stirring duration reaches a first target duration, start to control the heating device to operate; record the heating duration, and when the heating duration reaches a second target duration, the heating device stops heating; record the cooling duration after the heating stops working; a cooling unit 508, configured to adjust the stirring speed of the stirring device according to the cooling duration.

[0177] In the embodiment of the present application, the working process of the cooking device includes three stages, specifically the stirring stage, the heating stage, and the cooling stage. Specifically, after receiving the cooking instruction from the user, the stirring stage is first executed. In the stirring stage, the stirring device of the cooking device is controlled to work at the target rotation speed, so as to stir the ingredients in the cooking device. The purpose of the stirring stage is to make the ingredients to be cooked in the cooking device more evenly distributed, and to prevent the ingredients from accumulating or caking in corners and other places, which may affect the heating effect in the heating stage. Among them, the target rotation speed is specifically a preset rotation speed parameter.

[0178] When the stirring duration in the stirring stage meets the preset first target duration, the cooking device enters the heating stage from the stirring stage. In the heating stage, the heating device of the cooking device is controlled to start heating the ingredients that have been stirred evenly in the cooking device, so that the cooking temperature in the cooking device reaches the target temperature. Among them, the heating stage can be specifically divided into low-temperature heating and high-temperature heating, that is, the cooking temperature is first increased to a relatively low temperature range, and then the cooking temperature is gradually increased to reach the set higher temperature.

[0179] At the same time, in the heating stage, the stirring device can also be controlled to stir the ingredients being heated continuously or intermittently according to the preset stirring program, on the one hand, to ensure uniform heating, and on the other hand, to avoid "sticking to the pot". It can be understood that for some cooking programs, the stirring device of the cooking device can also be controlled to stop working in the heating stage. The embodiment of the present application does not make any limitation on this.

[0180] In the cooking stage, when the heating device heats the cooking temperature in the cooking device to reach the target temperature, timing is started to record the corresponding heating duration. When the heating duration meets the second target duration, the cooking stage ends, and the cooking device enters the cooling stage. Among them, the second target duration can be a preset duration, or a duration adjusted by the user within the allowable setting range. The embodiment of the present application does not make any limitation on this.

[0181] In the cooling stage, the heating device of the cooking device is turned off to stop heating the ingredients. At the same time, the cooking device starts to record the cooling duration in the cooling stage, and at the same time controls the stirring device to stir the heated ingredients, and dynamically adjusts the stirring speed of the stirring device as the cooling duration changes. Specifically, as the cooling duration increases, the stirring device can be controlled to switch between low-speed stirring, medium-speed stirring, and high-speed crushing. Among them, low-speed stirring agitates the ingredients, which can turn the inner part of the ingredient pile outwards, so that the water vapor on the ingredients in different parts volatilizes evenly. Switching between low-speed stirring and medium-speed stirring can effectively improve the effect of water vapor volatilization, so that the ingredients become crispy. And after the water vapor volatilizes, the crispy ingredients are broken by high-speed crushing to finally obtain more crispy ingredients.

[0182] Through the embodiments of the present application, by setting the cooking device to stir the ingredients according to different settings at different cooking stages, it is ensured that the ingredients are evenly heated, and the cooking effect of the ingredients is guaranteed. At the same time, after the heating stage ends, the ingredients are continuously stirred, and the stirring speed is dynamically adjusted according to the cooling time, which can fully volatilize the moisture inside the ingredients, avoid the softening of the ingredients caused by water vapor condensation, make the ingredients more crispy, improve the taste of the ingredients cooked by the cooking device, and thus effectively improve the cooking effect of the cooking device and enhance the user experience.

[0183] In some embodiments of the present invention, the target temperature includes a first temperature and a second temperature. The heating unit 504 is used to control the heating device of the embodiment to raise the cooking temperature of the embodiment to the first temperature of the embodiment; after the heating duration of the embodiment reaches the third target duration, the heating device of the embodiment is controlled to raise the cooking temperature of the embodiment to the second temperature.

[0184] In the embodiments of the present invention, the above-mentioned target temperature specifically includes a relatively low first temperature and a relatively high second temperature. When controlling the cooking device to heat the ingredients, first raise the cooking temperature inside the cooking device to the above-mentioned first temperature. After maintaining the first temperature for a period of time, further increase the cooking temperature inside the cooking device to the second temperature.

[0185] Specifically, in the heating stage, first target the first temperature and control the heating device of the cooking device to start low-temperature heating of the ingredients that have been stirred evenly in the cooking device. During the low-temperature heating process, the moisture on the surface of the ingredients can be quickly dried, and at the same time, the agglomeration of the ingredients caused by too high a temperature rise is avoided, ensuring that the ingredients are loose. When the heating duration of the low-temperature heating meets the preset third target duration, the cooking device switches from the low-temperature heating stage to the high-temperature heating stage.

[0186] After entering the high-temperature heating stage, the cooking device increases the heating power of its heating device, so that the cooking temperature inside the cooking device is increased, specifically to the above-mentioned second temperature, so as to perform high-temperature roasting on the ingredients. In the high-temperature heating stage, the ingredients are baked at a high temperature until they are cooked. At the same time, the ingredients can be flavored, colored, become crispy and brittle under high-temperature roasting, improving the flavor and taste of the ingredients.

[0187] The high-temperature heating stage lasts for a set duration, which can be set according to the type of ingredients, the weight of the ingredients in the cooking device, and the selection result of the preset cooking program, or can be a preset duration. It can be understood that the sum of the third target duration of the low-temperature heating stage and the duration of the high-temperature heating stage is equal to the second target duration of the heating device during the above-mentioned heating stage.

[0188] In some embodiments of the present invention, the value range of the third target duration is: 5 minutes to 20 minutes; the value range of the first temperature is: 60 °C to 120 °C; the value range of the second temperature is: 60 °C to 120 °C, where the second temperature is greater than the first temperature.

[0189] In the embodiments of the present application, the third target duration is specifically the duration of the low-temperature heating stage during the heating stage. This third target duration can be adjusted within a preset range, specifically within the range of 5 minutes to 20 minutes. Specifically, the purpose of the low-temperature heating stage is to dry the moisture on the surface of the food ingredients and prevent caking. Its operating third target duration can be adjusted within 5 minutes to 20 minutes according to the weight of the food ingredients obtained by actual weighing. It can be understood that the shorter the third target duration, the shorter the total cooking time, which is beneficial to saving time. The longer the third target duration, the higher the drying effect, which is beneficial to improving the taste.

[0190] The first temperature is the target temperature of the low-temperature heating stage, and the second temperature is the target temperature of the high-temperature heating stage. Therefore, the second temperature is higher than the first temperature. The specific setting range of the first temperature is 60 °C to 120 °C. The specific setting range of the second temperature is 60 °C to 120 °C.

[0191] At the same time, the purpose of the low-temperature heating stage is to dry the moisture on the surface of the food ingredients. It can be understood that the lower the first temperature is set, the easier it is to retain some water in the food ingredients, which is beneficial to obtaining a softer taste. The higher the first temperature is set, the higher the drying effect, which is beneficial to obtaining a crispier taste.

[0192] The purpose of the high-temperature heating stage is to cook the food ingredients. It can be understood that the lower the second temperature is set, the longer the cooking time, that is, "slow cooking over low heat", which is beneficial to retaining the nutrients in the food ingredients. The higher the second temperature is set, the shorter the cooking time, that is, "quick frying over high heat", which is beneficial to shortening the cooking time, saving time, and is beneficial to creating a "crispy outside and tender inside" taste.

[0193] In some embodiments of the present invention, the stirring unit 502 is used to control the stirring device to continuously operate for a fourth target duration at a target rotation speed within each preset period.

[0194] In the embodiments of the present application, after the cooking device enters the heating stage, while heating the food ingredients through the heating device, the heating food ingredients are intermittently stirred through the stirring device of the cooking device according to a set preset period.

[0195] Specifically, after entering the heating stage, taking X seconds as the preset period, and within each X-second period, the stirring device is controlled to stir the heating food ingredients for Y seconds. That is to say, during the heating process, it stirs for Y seconds every X seconds.

[0196] By controlling the intermittent stirring of the ingredients in the cooking device by the stirring device during the heating stage, on the one hand, it can ensure that the ingredients being heated are evenly heated, improving the heating efficiency and heating effect of the ingredients. On the other hand, it can prevent the ingredients from caking due to heat, ensuring that the ingredients are loose. On the other hand, it can also prevent the ingredients at the bottom and sides from being in contact with the cavity side wall of the cooking device for a long time, resulting in sticking to the pot, thereby improving the cooking effect of the cooking device.

[0197] In some embodiments of the present invention, the value range of the preset period is: 100 seconds to 140 seconds; the value range of the fourth target duration is: 7 seconds to 9 seconds.

[0198] In the embodiments of the present application, the preset period is the period during which the ingredients are heated by the heating device and the stirring device of the cooking device intermittently stirs the ingredients being heated. Its duration range is from 100 seconds to 140 seconds. Correspondingly, the fourth target duration, that is, the duration of each stirring operation of the stirring device during intermittent stirring, has a duration range of 7 seconds to 9 seconds.

[0199] That is to say, after entering the heating stage, with a preset period of 100 seconds to 140 seconds, and within each second of the period, the stirring device is controlled to stir the ingredients being heated for Y seconds. That is to say, during the heating process, every (100 - 140) seconds, it stirs for (7 - 9) seconds.

[0200] Among them, during one cooking process, the preset period can be fixedly set or randomly and dynamically adjusted within the range of 100 seconds to 140 seconds. Similarly, the fourth target duration can also be randomly and dynamically adjusted within the range of 7 seconds to 9 seconds. It can be understood that for some embodiments, the shorter the preset period, the shorter the fourth target duration, and the longer the preset period, the longer the fourth target duration. For other embodiments, the duration of the fourth period is not related to the fourth target duration, and both are randomly matched.

[0201] In some embodiments of the present application, the cooling unit 508 is used to control the stirring device to adjust the stirring speed to the first speed when the cooling duration is less than the first cooling duration; to control the stirring device to adjust the stirring speed to the second speed when the cooling duration is greater than or equal to the first cooling duration and less than the second cooling duration; to control the stirring device to adjust the stirring speed to the third speed when the cooling duration is greater than or equal to the second cooling duration and less than the third cooling duration; to control the stirring device to adjust the stirring speed to the fourth speed when the cooling duration is greater than or equal to the third cooling duration and less than the fourth cooling duration.

[0202] In the embodiment of the present application, after the cooking device finishes heating the food ingredients, that is, after the heating stage ends, the cooking device enters the cooling stage. In the cooling stage, the cooking device controls the stirring device to stir the heated food ingredients according to the cooling duration after entering the cooling stage, and dynamically adjusts the stirring speed of the stirring device as the cooling duration changes.

[0203] Specifically, when the cooling duration has not reached the preset first cooling duration, the stirring device is controlled to stir the heated food ingredients at a low speed. At this time, the stirring speed of the stirring device is set to the first speed, and within the first cooling duration, it stirs at the first speed. On the one hand, it can accelerate the cooling of the food ingredients, and on the other hand, it is beneficial to the evaporation of the internal water vapor, avoiding the formation of condensed water to soften the food ingredients.

[0204] When the cooling duration reaches the preset first cooling duration but has not reached the preset second cooling duration, that is, within the range from the first cooling duration to the second cooling duration, the stirring device is controlled to stir at a medium speed. At this time, the stirring speed of the stirring device is set to the second speed. In this stage, through medium-speed stirring, the clumped food ingredients or large pieces of food ingredients can be pre-crushed, making the food ingredients into loose small particles.

[0205] When the cooling duration reaches the second cooling duration but has not reached the third cooling duration, that is, within the range from the second cooling duration to the third cooling duration, the stirring device stirs at a low speed again to further dissipate the internal water vapor of the food ingredients and promote the cooling of the food ingredients.

[0206] After the cooling duration reaches the third duration, the cooled food ingredients are whipped at a high speed at the fourth speed to crush the food ingredients, thereby completing the cooking process of the food ingredients.

[0207] In the embodiment of the present application, by setting the cooling stage and performing variable-speed stirring in stages according to the cooling duration within the cooling stage, the moisture inside the food ingredients can be fully volatilized, avoiding the softening of the food ingredients caused by water vapor condensation, making the food ingredients more crispy, improving the taste of the food ingredients cooked by the cooking device, and thus effectively improving the cooking effect of the cooking device and enhancing the user experience.

[0208] In some embodiments of the present application, the value range of the first cooling duration is: 2 minutes to 6 minutes; the value range of the second cooling duration is: 2.5 minutes to 8 minutes; the value range of the third cooling duration is: 4.5 minutes to 14 minutes; the value range of the fourth cooling duration is: 5 minutes to 16 minutes.

[0209] In the embodiment of the present application, within 2 minutes to 6 minutes after entering the cooling stage, the heated food ingredients are stirred at the above-mentioned first speed, that is, after entering the cooling stage, first stir the heated food ingredients at the first speed for 2 minutes to 6 minutes.

[0210] When the cooling duration reaches 2.5 minutes to 8 minutes, pre-crushing is performed at the above-mentioned second rotation speed. That is to say, after stirring at the first rotation speed, the food ingredients are pre-crushed for 0.5 minutes to 2 minutes.

[0211] When the cooling duration reaches 4.5 minutes to 14 minutes, low-speed stirring is performed at the above-mentioned third rotation speed to further release water vapor. That is to say, after pre-crushing at the second rotation speed, the pre-crushed food ingredients are stirred again for 2 minutes to 6 minutes.

[0212] When the cooling duration reaches 5 minutes to 16 minutes, high-speed crushing is performed at the above-mentioned fourth rotation speed to obtain the finally crushed cooking result. That is to say, after re-stirring at the third rotation speed, the stirred food ingredients are subjected to high-speed crushing for 0.5 minutes to 2 minutes.

[0213] Through the processing method in the above cooling stage, the moisture inside the food ingredients can be fully volatilized, avoiding the softening of the food ingredients caused by water vapor condensation, making the food ingredients more crispy, improving the taste of the food ingredients cooked by the cooking device, and thus effectively improving the cooking effect of the cooking device and enhancing the user experience.

[0214] In some embodiments of the present application, the stirring unit 502 is used to control the stirring device to stop working when the cooling duration is greater than the fourth cooling duration.

[0215] In the embodiments of the present application, when the cooling duration is greater than the fourth cooling duration, that is, after the food ingredients have been stirred at the first rotation speed, pre-crushed at the second rotation speed, re-stirred at the third rotation speed, and high-speed crushed at the fourth rotation speed respectively, the complete cooking process of the cooking device has ended. At this time, both the stirring device and the heating device stop working, and the cooking device can inform the user that the cooking is completed by means of lighting, playing voice, playing a prompt tone, sending a push message to the user's mobile phone, etc., and the user can take the cooked finished dish by himself.

[0216] Since in the embodiments of the present application, the cooking process includes different cooking stages, the food ingredients are stirred in the stirring stage and the heating stage, so as to ensure that the food ingredients are evenly heated and the cooking effect of the food ingredients is ensured. At the same time, in the cooling stage after the heating stage, adjusting the stirring rotation speed of the stirred food ingredients according to the cooling duration can fully volatilize the moisture inside the food ingredients, avoid the softening of the food ingredients caused by water vapor condensation, make the finally obtained finished dish more crispy, and improve the user experience.

[0217] In some embodiments of the present application, the value range of the first rotational speed is from 100 rpm to 300 rpm; the value range of the second rotational speed is from 3000 rpm to 5000 rpm; the value range of the third rotational speed is from 100 rpm to 300 rpm; the value range of the fourth rotational speed is from 8000 rpm to 15000 rpm.

[0218] In the embodiments of the present application, during the cooling stage, first, low-speed agitation is carried out to accelerate the cooling of the food ingredients and to dissipate the water vapor inside the food ingredients, so as to avoid the formation of condensed water that softens the food ingredients. During this process, the low-speed agitation is carried out at the above-mentioned first rotational speed, and its rotational speed range is from 100 rpm to 300 rpm, that is, from 100 revolutions per minute to 300 revolutions per minute.

[0219] Then, pre-crushing of the food ingredients is carried out to break up the clumped or large food ingredients into loose small particles. During this process, the pre-crushing is carried out at the above-mentioned second rotational speed, and its rotational speed range is from 3000 rpm to 5000 rpm, that is, from 3000 revolutions per minute to 5000 revolutions per minute.

[0220] Next, further low-speed stirring of the pre-crushed food ingredients is carried out, specifically, the low-speed stirring is carried out at the above-mentioned third rotational speed, so as to further dissipate the water vapor inside the food ingredients and promote the cooling of the food ingredients. The rotational speed range of the stirring is from 100 rpm to 300 rpm, that is, from 100 revolutions per minute to 300 revolutions per minute.

[0221] Finally, final high-speed crushing of the cooled food ingredients is carried out to complete the cooking. Among them, the high-speed crushing is carried out at the above-mentioned fourth rotational speed, and the corresponding rotational speed range of the stirring is from 8000 rpm to 15000 rpm, that is, from 8000 revolutions per minute to 15000 revolutions per minute.

[0222] By setting the cooling stage in the embodiments of the present application and carrying out variable-speed stirring in stages according to the cooling duration during the cooling stage, the water inside the food ingredients can be fully volatilized, avoiding the softening of the food ingredients caused by the condensation of water vapor, making the food ingredients more crispy, improving the taste of the food ingredients cooked by the cooking device, and thus effectively improving the cooking effect of the cooking device and enhancing the user experience.

[0223] In some embodiments of the present application, the value range of the target rotational speed is from 100 rp to 300 rpm; the value range of the first target duration is from 10 seconds to 60 seconds; the value range of the second target duration is from 25 minutes to 60 minutes.

[0224] In an embodiment of the present application, after receiving a cooking instruction from a user, a stirring stage is first executed. During the stirring stage, the stirring device of the cooking device is controlled to operate at a target rotational speed, thereby stirring the ingredients in the cooking device to make the ingredients to be cooked in the cooking device more evenly distributed and avoid the accumulation or caking of the ingredients in corners or other places. The target rotational speed ranges from 100 rpm to 300 rpm, that is, from 100 revolutions per minute to 300 revolutions per minute. The duration of the stirring stage is the above-mentioned first target duration, which ranges from 10 seconds to 60 seconds.

[0225] Further, after the stirring stage, a heating stage is entered. During the heating stage, the heating device of the cooking device is controlled to start heating the ingredients that have been stirred evenly in the cooking device so that the cooking temperature in the cooking device reaches the target temperature. Among them, the heating stage can be specifically divided into low-temperature heating and high-temperature heating, that is, first raising the cooking temperature to a relatively low temperature range and then gradually raising the cooking temperature to make the cooking temperature reach the set higher temperature. The total duration of the heating stage is the above-mentioned second target duration, which ranges from 25 minutes to 60 minutes.

[0226] Among them, when the heating stage includes a low-temperature heating stage and a high-temperature heating stage, the duration range of the low-temperature heating stage is from 5 minutes to 20 minutes, and correspondingly, the duration range of the high-temperature heating stage is from 20 minutes to 40 minutes.

[0227] Embodiment Thirteen

[0228] In some embodiments of the present invention, a cooking device is provided, including a stirring device; a heating device; a drying and cooking control device of the cooking device provided in any of the above embodiments, which is connected to the stirring device and the heating device. Therefore, the cooking device also includes all the beneficial effects of the drying and cooking control device of the cooking device provided in any of the above embodiments. To avoid repetition, they will not be described here again.

[0229] Embodiment Fourteen

[0230] In some embodiments of the present invention, a cooking device is provided, Figure 6 The structural block diagram of the cooking device according to an embodiment of the present application is shown. As Figure 6 shown, the cooking device 600 includes a memory 602 on which programs or instructions are stored; a processor 604 configured to implement the steps of the drying and cooking control method of the cooking device provided in any of the above embodiments when executing the programs or instructions. Therefore, the cooking device also includes all the beneficial effects of the drying and cooking control method of the cooking device provided in any of the above embodiments. To avoid repetition, they will not be described here again.

[0231] In some embodiments of the present application, the cooking device 600 further includes a stirring device 606 connected to the processor 604 and a heating device 608 connected to the processor 604.

[0232] In an embodiment of the present application, the stirring device is used to stir the ingredients in the cooking device. Specifically, in the stirring stage, the stirring device of the cooking device is controlled to operate at a target rotation speed, so as to stir the ingredients in the cooking device. The purpose of the stirring stage is to make the ingredients to be cooked in the cooking device more evenly distributed, and to prevent the ingredients from accumulating or caking in corners or other places, which may affect the heating effect in the heating stage.

[0233] The heating device is used to heat the ingredients in the cooking device, so as to evaporate the moisture on the surface of the ingredients, make the ingredients crispy and cooked. At the same time, in the heating stage, the stirring device is controlled to continuously or intermittently stir the ingredients being heated according to a preset stirring program, on the one hand, to ensure uniform heating, and on the other hand, to prevent "sticking to the pot".

[0234] In the cooling stage, the heating device of the cooking device is turned off to stop heating the ingredients. At the same time, the cooking device starts to record the cooling duration in the cooling stage, and controls the stirring device to stir the heated ingredients, and dynamically adjusts the stirring speed of the stirring device as the cooling duration changes. Specifically, as the cooling duration increases, the stirring device can be controlled to switch between low-speed stirring, medium-speed stirring and high-speed crushing. Among them, low-speed stirring agitates the ingredients, which can turn the ingredients inside the ingredient pile outwards, so that the water vapor on the ingredients in different parts volatilizes evenly. Switching between low-speed stirring and medium-speed stirring can effectively improve the effect of water vapor volatilization, so as to make the ingredients crispy. And after the water vapor volatilizes, the crispy ingredients are broken by high-speed crushing to finally obtain more crispy ingredients.

[0235] Embodiment Fifteen

[0236] In some embodiments of the present invention, a readable storage medium is provided, on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the drying cooking control method of the cooking device provided in any of the above embodiments are implemented. Therefore, the readable storage medium also includes all the beneficial effects of the drying cooking control method of the cooking device provided in any of the above embodiments. To avoid repetition, they will not be elaborated here.

[0237] In the description of the present invention, the term "a plurality of" means two or more. Unless otherwise clearly defined, the orientation or positional relationship indicated by terms such as "upper", "lower", etc. is based on the orientation or positional relationship shown in the drawings. This is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation to the present invention; terms such as "connection", "installation", "fixation", etc. should all be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0238] In the description of the present invention, the description of terms such as "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In the present invention, the schematic representations of the above terms do not necessarily refer to the same embodiment or instance. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0239] The above are only the preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, the present invention can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A drying cooking control method for a cooking device, characterized in that, The cooking device includes a stirring device and a heating device, and the method includes: Controlling the heating device to start working to raise the cooking temperature to a target temperature; Obtaining the heating duration after the cooking temperature reaches the target temperature; When the heating duration reaches a second target duration, controlling the heating device to stop working and obtaining the cooling duration after the heating stops working; Controlling the stirring device to adjust the stirring speed according to the cooling duration; The controlling the stirring device to adjust the stirring speed according to the cooling duration includes: When the cooling duration is less than a first cooling duration, controlling the stirring device to adjust the stirring speed to a first speed to cool the food ingredients and dissipate water vapor; When the cooling duration is greater than or equal to the first cooling duration and less than a second cooling duration, controlling the stirring device to adjust the stirring speed to a second speed to pre-crush the food ingredients; When the cooling duration is greater than or equal to the second cooling duration and less than a third cooling duration, controlling the stirring device to adjust the stirring speed to a third speed to dissipate the water vapor inside the food ingredients; When the cooling duration is greater than or equal to the third cooling duration and less than a fourth cooling duration, controlling the stirring device to adjust the stirring speed to a fourth speed to crush the food ingredients; The range of the first speed is 100 rpm to 300 rpm; The range of the second speed is 3000 rpm to 5000 rpm; The range of the third speed is 100 rpm to 300 rpm; The range of the fourth speed is 8000 rpm to 15000 rpm.

2. The drying cooking control method of the cooking device according to claim 1, characterized in that, The target temperature includes a first temperature and a second temperature, and the controlling the heating device to start working to maintain the cooking temperature within the target temperature range includes: Controlling the heating device to raise the cooking temperature to the first temperature; After the heating duration reaches a third target duration, controlling the heating device to raise the cooking temperature to the second temperature.

3. The drying cooking control method of the cooking device according to claim 2, characterized in that The range of the third target duration is 5 minutes to 20 minutes; The range of the first temperature is 60°C to 120°C; The range of the second temperature is 60°C to 120°C, and the second temperature is greater than the first temperature.

4. The drying cooking control method of the cooking device according to claim 1, characterized in that Before the controlling the heating device to start working, the control method further includes: Responding to a cooking instruction, controlling the stirring device to work at a target speed within a first target duration; and While the controlling the heating device to start working, the control method further includes: Within each preset period, controlling the stirring device to continuously work at the target speed for a fourth target duration.

5. The drying cooking control method of the cooking device according to claim 4, characterized in that The duration range of the preset period is 100 seconds to 140 seconds; The range of the fourth target duration is 7 seconds to 9 seconds.

6. The drying cooking control method of the cooking device according to any one of claims 1 to 5, characterized in that The range of the first cooling duration is from 2 minutes to 6 minutes; The range of the second cooling duration is from 2.5 minutes to 8 minutes; The range of the third cooling duration is from 4.5 minutes to 14 minutes; The range of the fourth cooling duration is from 5 minutes to 16 minutes.

7. The drying cooking control method of the cooking device according to any one of claims 1 to 5, characterized in that, It further includes: When the cooling duration is greater than the fourth cooling duration, controlling the stirring device to stop working.

8. The drying cooking control method of the cooking device according to claim 4 or 5, characterized in that The range of the target rotation speed is from 100 rpm to 300 rpm; The range of the first target duration is from 10 seconds to 60 seconds; The range of the second target duration is from 25 minutes to 60 minutes.

9. A drying cooking control device for a cooking appliance, characterized in that, The cooking device includes a stirring device and a heating device, and the device includes: A stirring unit, configured to control the stirring device to operate at a target rotation speed in response to a cooking instruction, and obtain the stirring duration of the operation of the stirring device; A heating unit, configured to control the heating device to start working after the stirring duration reaches the first target duration, so as to increase the cooking temperature to a target temperature; A timing unit, configured to obtain the heating duration after the cooking temperature reaches the target temperature; after the heating duration reaches the second target duration, control the heating device to stop working, and obtain the cooling duration after the heating stops working; A cooling unit, configured to control the stirring device to adjust the stirring rotation speed according to the cooling duration; The controlling the stirring device to adjust the stirring rotation speed according to the cooling duration includes: When the cooling duration is less than the first cooling duration, controlling the stirring device to adjust the stirring rotation speed to the first rotation speed to cool the food materials and dissipate water vapor; When the cooling duration is greater than or equal to the first cooling duration and less than the second cooling duration, controlling the stirring device to adjust the stirring rotation speed to the second rotation speed to pre-crush the food materials; When the cooling duration is greater than or equal to the second cooling duration and less than the third cooling duration, controlling the stirring device to adjust the stirring rotation speed to the third rotation speed to dissipate the water vapor inside the food materials; When the cooling duration is greater than or equal to the third cooling duration and less than the fourth cooling duration, controlling the stirring device to adjust the stirring rotation speed to the fourth rotation speed to crush the food materials; The range of the first rotation speed is from 100 rpm to 300 rpm; The range of the second rotation speed is from 3000 rpm to 5000 rpm; The range of the third rotation speed is from 100 rpm to 300 rpm; The range of the fourth rotation speed is from 8000 rpm to 15000 rpm.

10. A cooking device, characterized in that, It includes: A stirring device; A heating device; The drying cooking control device of the cooking device according to claim 9, which is connected to the stirring device and the heating device.

11. A cooking device, characterized in that, It includes: A memory, on which programs or instructions are stored; A processor, configured to implement the steps of the method according to any one of claims 1 to 8 when executing the programs or instructions.

12. The cooking device according to claim 11, wherein, It further includes: A stirring device, connected to the processor; A heating device, connected to the processor.

13. A readable storage medium storing a program or instructions thereon, characterized in that, When the program or instruction is executed by a processor, it implements the steps of the method according to any one of claims 1 to 8.

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