Cooking method, cooking device and computer readable storage medium

Abstract

The present invention discloses a cooking method, a cooking device and a computer-readable storage medium. The cooking method comprises: in response to a steaming request, determining a corresponding steaming mode, the steaming mode having a corresponding steam volume; in the case where it is determined that the current volume of the dough to be cooked meets the volume condition and the carbon dioxide content meets the content condition, steaming the dough to be cooked according to the corresponding steam volume, the dough to be cooked is in the proofing process, and the volume condition and the content condition correspond to the steam volume. The above cooking method can determine that the current proofing degree of the dough to be cooked is suitable for the steaming mode corresponding to the steaming request by determining that the current volume of the dough to be cooked meets the volume condition and that the carbon dioxide content meets the content condition, thereby ensuring that the dough to be cooked has a better fermentation state during cooking, thereby facilitating improving the quality of the finished product.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking, and in particular to a cooking method, cooking equipment and a computer-readable storage medium. Background Art

[0002] Steamed bread originated in China and is a unique flour-based fermented food in my country. It occupies a very important position in the daily diet of the Chinese people. It is the most popular staple food in my country and is called "steamed bread". In actual production, there are two main ways to control the degree of fermentation of steamed bread dough: one is to rely on the experience and judgment of technicians and lack quantitative research. In this case, the product may occasionally be over-fermented or under-fermented. This is mainly because the machine cannot determine whether the steamed bread dough has reached the optimal fermentation degree during the fermentation process. The second is to set fixed fermentation parameters (time, temperature, pH value, etc.) for the machine based on empirical data. Summary of the invention

[0003] Embodiments of the present invention provide a cooking method, a cooking device, and a computer-readable storage medium.

[0004] A cooking method according to an embodiment of the present invention comprises:

[0005] In response to the steaming request, determining a corresponding steaming mode, the steaming mode having a corresponding steam amount;

[0006] When it is determined that the current volume of the dough to be cooked meets the volume condition and the carbon dioxide content meets the content condition, the dough to be cooked is steamed according to the corresponding steam amount. The dough to be cooked is in the proofing process, and the volume condition and the content condition correspond to the steam amount.

[0007] The above cooking method can determine that the current fermentation degree of the dough to be cooked is suitable for the steaming mode corresponding to the steaming request by determining that the current volume of the dough to be cooked meets the volume condition and that the carbon dioxide content meets the content condition, thereby ensuring that the dough to be cooked has a better fermentation state during cooking, which is beneficial to improving the quality of the finished product.

[0008] In some embodiments, the cooking method comprises:

[0009] According to the determined steam volume, the volume condition and the content condition corresponding to the steaming mode are obtained, and the steaming mode has multiple steaming modes, and the volume condition corresponding to each steaming mode is different, and the content condition corresponding to each steaming mode is different. In this way, the user can select the steaming intensity according to specific needs.

[0010] In some embodiments, the steaming mode includes a first steaming mode, a second steaming mode and a third steaming mode, the steam volume corresponding to the first steaming mode is greater than the steam volume corresponding to the second steaming mode, and the steam volume corresponding to the second steaming mode is greater than the steam volume corresponding to the third steaming mode;

[0011] The volume condition includes that the current volume of the dough to be cooked is greater than the preset volume, the preset volume corresponding to the first steaming mode is greater than the preset volume corresponding to the second steaming mode, and the preset volume corresponding to the second steaming mode is greater than the preset volume corresponding to the third steaming mode. In this way, the greater the steam volume, the greater the preset volume corresponding to the steaming mode, so that the steaming intensity can be matched with the degree of proofing.

[0012] In some embodiments, the steaming mode includes a first steaming mode, a second steaming mode and a third steaming mode, the steam volume corresponding to the first steaming mode is greater than the steam volume corresponding to the second steaming mode, and the steam volume corresponding to the second steaming mode is greater than the steam volume corresponding to the third steaming mode;

[0013] The content condition includes that the carbon dioxide content around the dough to be cooked is greater than a preset content, the preset content corresponding to the first steaming mode is greater than the preset content corresponding to the second steaming mode, and the preset content corresponding to the second steaming mode is greater than the preset content corresponding to the third steaming mode. In this way, the greater the steam volume, the greater the preset content corresponding to the steaming mode, so that the steaming intensity can be matched with the degree of proofing.

[0014] In some embodiments, the steam volume corresponding to the first steaming mode is within a first steam volume range, the steam volume corresponding to the second steaming mode is within a second steam volume range, and the steam volume corresponding to the third steaming mode is within a third steam volume range;

[0015] The minimum value of the first steam volume range is greater than or equal to the maximum value of the second steam volume range, and the minimum value of the second steam volume range is greater than or equal to the maximum value of the third steam volume range. In this way, the current steam volume can be flexibly adjusted in the same steaming mode to match the degree of proofing of the dough to be cooked.

[0016] In some embodiments, the cooking method comprises:

[0017] In the case where the steaming mode has been determined, detecting whether the current volume of the dough to be cooked meets the volume condition;

[0018] When it is determined that the current volume of the dough to be cooked meets the volume condition, it is detected whether the carbon dioxide content of the dough to be cooked meets the content condition. In this way, the timing of entering the steaming stage can be conveniently determined.

[0019] In some embodiments, the cooking method comprises:

[0020] In response to the proofing signal, maintaining the temperature of the dough to be cooked within a preset temperature range, and maintaining the humidity of the dough to be cooked within a preset humidity range;

[0021] When the steaming mode is determined, the current volume and carbon dioxide content of the dough to be cooked are detected, so that the proofing and steaming can be integrated.

[0022] A cooking device according to an embodiment of the present invention includes a control module, wherein the control module is used to:

[0023] In response to the steaming request, determining a corresponding steaming mode, the steaming mode having a corresponding steam amount;

[0024] When it is determined that the current volume of the dough to be cooked meets the volume condition and the carbon dioxide content meets the content condition, the dough to be cooked is steamed according to the corresponding steam amount. The dough to be cooked is in the proofing process, and the volume condition and the content condition correspond to the steam amount.

[0025] The above-mentioned cooking equipment can determine that the current fermentation degree of the dough to be cooked is suitable for the steaming mode corresponding to the steaming request by determining that the current volume of the dough to be cooked meets the volume condition and that the carbon dioxide content meets the content condition, thereby ensuring that the dough to be cooked has a better fermentation state during cooking, which is beneficial to improving the quality of the finished product.

[0026] A cooking device according to an embodiment of the present invention includes a memory and a processor, wherein the memory stores a computer program, and when the processor executes the computer program, the steps of the cooking method described in any one of the above embodiments are implemented.

[0027] The above-mentioned cooking equipment can determine that the current fermentation degree of the dough to be cooked is suitable for the steaming mode corresponding to the steaming request by determining that the current volume of the dough to be cooked meets the volume condition and that the carbon dioxide content meets the content condition, thereby ensuring that the dough to be cooked has a better fermentation state during cooking, which is beneficial to improving the quality of the finished product.

[0028] A computer-readable storage medium according to an embodiment of the present invention stores a computer program, and when the computer program is executed by a processor, the steps of the cooking method described in any one of the above embodiments are implemented.

[0029] The above-mentioned computer-readable storage medium can determine that the current proofing degree of the dough to be cooked is suitable for the steaming mode corresponding to the steaming request by determining that the current volume of the dough to be cooked meets the volume condition and that the carbon dioxide content meets the content condition, thereby ensuring that the dough to be cooked has a better fermentation state during cooking, which is beneficial to improving the quality of the finished product.

[0030] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0032] Figure 1 is a flow chart of a cooking method according to an embodiment of the present invention;

[0033] Figure 2 is a schematic diagram of a module of a cooking device according to an embodiment of the present invention;

[0034] Figure 3 is a schematic diagram of the height-to-diameter ratio of finished products cooked in different steaming modes according to an embodiment of the present invention;

[0035] Figure 4 is a schematic diagram of the hardness of finished products cooked under different steaming modes according to an embodiment of the present invention;

[0036] Figure 5 is a schematic diagram of the elasticity of the finished product cooked in different steaming modes according to an embodiment of the present invention;

[0037] Figure 6 Schematic diagram of another module of a cooking device according to an embodiment of the present invention.

[0038] Reference numerals:

[0039] 100. Cooking device; 11. Control module; 12. Memory; 13. Processor. DETAILED DESCRIPTION

[0040] The embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0041] The disclosure herein provides many different embodiments or examples for realizing different structures of the present invention. In order to simplify the disclosure of the present invention, the components and settings of specific examples are described herein. Of course, they are merely examples, and the purpose is not to limit the present invention. In addition, the present invention may repeat reference numerals and / or reference letters in different examples, and such repetition is for the purpose of simplification and clarity, and does not itself indicate the relationship between the various embodiments and / or settings discussed. In addition, the present invention provides various specific examples of processes and materials, but those of ordinary skill in the art may appreciate the application of other processes and / or the use of other materials.

[0042] Please refer to Figure 1 and Figure 2 , a cooking method according to an embodiment of the present invention comprises:

[0043] Step 016, in response to the steaming request, determining a corresponding steaming mode, the steaming mode having a corresponding steam volume;

[0044] Step 018, when it is determined that the current volume of the dough to be cooked meets the volume condition and the carbon dioxide content meets the content condition, the dough to be cooked is steamed according to the corresponding steam amount. The dough to be cooked is in the proofing process, and the volume condition and the content condition correspond to the steam amount.

[0045] The cooking method of the embodiment of the present invention can be implemented by the cooking device 100 of the embodiment of the present invention. Figure 2 The cooking device 100 includes a control module 11. The control module 11 is used to: determine a corresponding steaming mode in response to a steaming request, the steaming mode having a corresponding steam volume; and steam the dough to be cooked according to the corresponding steam volume when it is determined that the current volume of the dough to be cooked meets the volume condition and the carbon dioxide content meets the content condition, and the dough to be cooked is in the proofing process, and the volume condition and the content condition correspond to the steam volume.

[0046] The above-mentioned cooking method and cooking device 100 can determine that the current proofing degree of the dough to be cooked is suitable for the steaming mode corresponding to the steaming request by determining that the current volume of the dough to be cooked meets the volume condition and determining that the carbon dioxide content meets the content condition, thereby ensuring that the dough to be cooked has a better fermentation state during cooking, which is beneficial to improving the quality of the finished product.

[0047] Specifically, in one embodiment, the formation of the dough to be cooked needs to go through a series of production methods. First, an appropriate amount of all-purpose flour is weighed, and then yeast is weighed. The weight of the yeast is between 0.8% and 1% of the weight of the flour, and the amount of water is between 40% and 50% of the amount of flour. The yeast is poured into the water and stirred evenly, and then the flour is added. After continuous stirring and exhausting, the dough to be cooked can be finally made. The cooking device 100 includes a cooking cavity (not shown), and the dough to be cooked can be placed in the cooking cavity for proofing and steaming. Figure 1 In the case where the cooking device 100 receives a steaming request, the cooking device 100 may select a corresponding steaming mode to ferment and wake up the dough to be cooked, and different steaming modes may have different steam volumes. The steaming of the dough to be cooked is provided with corresponding volume conditions and carbon dioxide content conditions of the dough to be cooked. When the dough to be cooked is in the wake-up process, the amount of steam is related to the volume condition and the content condition. After determining the current volume of the dough to be cooked and the carbon dioxide content in the cavity, the dough to be cooked may be steamed according to the corresponding steam volume, thereby ensuring that the dough to be cooked has a better fermentation state during cooking, which is beneficial to improving the quality of the finished product.

[0048] In certain embodiments, the cooking method comprises:

[0049] According to the determined steam volume, the volume condition and content condition corresponding to the steaming mode are obtained. There are multiple steaming modes, and each steaming mode corresponds to a different volume condition and a different content condition.

[0050] The cooking method of the embodiment of the present invention can be implemented by the cooking device 100 of the embodiment of the present invention. Figure 2 The cooking device 100 includes a control module 11. The control module 11 is used to obtain a volume condition and a content condition corresponding to a steaming mode according to the determined steam volume. There are multiple steaming modes, and each steaming mode corresponds to a different volume condition and a different content condition.

[0051] In this way, users can select the steaming intensity according to their specific needs.

[0052] Specifically, in one embodiment, the cooking device 100 may be provided with three steaming modes. The three steaming modes may be divided into large steam volume, medium steam volume and small steam volume. The volume condition and content condition corresponding to each steaming mode are different. According to the selected steaming mode, the required steam volume is determined, and the volume condition and content condition required for the dough to be cooked can be obtained, so that the steaming intensity can be selected according to specific needs.

[0053] In some embodiments, the steaming mode includes a first steaming mode, a second steaming mode, and a third steaming mode. The steam amount corresponding to the first steaming mode is greater than the steam amount corresponding to the second steaming mode. The steam amount corresponding to the second steaming mode is greater than the steam amount corresponding to the third steaming mode. The volume condition includes that the current volume of the dough to be cooked is greater than the preset volume, and the preset volume corresponding to the first steaming mode is greater than the preset volume corresponding to the second steaming mode. The preset volume corresponding to the second steaming mode is greater than the preset volume corresponding to the third steaming mode.

[0054] In this way, the greater the amount of steam, the larger the preset volume corresponding to the steaming mode, so that the intensity of steaming can match the degree of proofing.

[0055] Specifically, in one embodiment, the steaming mode includes a first steaming mode, a second steaming mode, and a third steaming mode, and the steam amount corresponding to each steaming mode is different. The steam amount corresponding to the first steaming mode is greater than the steam amount corresponding to the second steaming mode, and the steam amount corresponding to the second steaming mode is greater than the steam amount corresponding to the third steaming mode. Therefore, the steam amount corresponding to the first steaming mode can be used as a large steam amount, the steam amount corresponding to the second steaming mode can be used as a medium steam amount, and the steam amount corresponding to the third steaming mode can be used as a small steam amount. It can be understood that in other embodiments, the number of steaming modes is not only three, but can also be three or more steaming modes, and the number of steaming modes can be set according to specific needs.

[0056] In addition, before the proofing begins, the volume of the dough to be cooked in the initial state can be represented by V0. The preset volume corresponding to the first steaming mode can be represented by V1, the preset volume corresponding to the second steaming mode can be represented by V2, and the preset volume corresponding to the third steaming mode can be represented by V3. In one embodiment, the volume condition includes that during the proofing process, the current volume of the dough to be cooked is greater than the preset volume, the preset volume V1 corresponding to the first steaming mode is greater than the preset volume V2 corresponding to the second steaming mode, the preset volume V2 corresponding to the second steaming mode is greater than the preset volume V3 corresponding to the third steaming mode, and the preset volume V3 corresponding to the third steaming mode is greater than the volume V0 of the dough to be cooked in the initial state, which can be expressed by the expression V1>V2>V3>V0. In addition, the preset volume can be set according to the specific situation and is not specifically limited here.

[0057] In some embodiments, the steaming mode includes a first steaming mode, a second steaming mode and a third steaming mode, the steam volume corresponding to the first steaming mode is greater than the steam volume corresponding to the second steaming mode, and the steam volume corresponding to the second steaming mode is greater than the steam volume corresponding to the third steaming mode. The content condition includes that the carbon dioxide content around the dough to be cooked is greater than a preset content, the preset content corresponding to the first steaming mode is greater than the preset content corresponding to the second steaming mode, and the preset content corresponding to the second steaming mode is greater than the preset content corresponding to the third steaming mode.

[0058] In this way, the greater the amount of steam, the greater the preset content corresponding to the steaming mode, so that the intensity of steaming can match the degree of proofing.

[0059] Specifically, in one embodiment, during the proofing process, the carbon dioxide content around the dough to be cooked in the cavity is greater than the preset content. Before the proofing begins, the initial content of carbon dioxide around the dough to be cooked in the cavity can be represented by H0. The preset content corresponding to the first steaming mode can be represented by H1, the preset content corresponding to the second steaming mode can be represented by H2, and the preset content corresponding to the third steaming mode can be represented by H3. The content condition includes that the carbon dioxide content around the dough to be cooked is greater than the preset content, the preset content H1 corresponding to the first steaming mode is greater than the preset content H2 corresponding to the second steaming mode, the preset content H2 corresponding to the second steaming mode is greater than the preset content H3 corresponding to the third steaming mode, and the preset content H3 corresponding to the third steaming mode is greater than the initial content H0 of carbon dioxide around the dough to be cooked, which can be expressed by the expression H1>H2>H3>H0. In addition, the preset content can be set according to the specific situation and is not specifically limited here.

[0060] In addition, please combine Figure 3 , Figure 4 and Figure 5 , the dough to be cooked can become steamed buns after being steamed. According to the amount of steam in different steaming modes of the cooking device 100, the current volume of the dough to be cooked in the proofing stage and the carbon dioxide content in the cavity are detected, and the cooking device 100 can automatically match the proofing degree of the dough to be cooked, so that the steamed finished product can have good quality in terms of height-to-diameter ratio, hardness and elasticity. When the first steaming mode is selected, the dough to be cooked with a high proofing degree can be matched, and at this time, the dough to be cooked can have better edibility after being steamed into a finished product. When the third steaming mode is selected, the steamed bun with a low proofing degree can be matched, and at this time, the dough to be cooked can have better edibility after being steamed into a finished product.

[0061] In some embodiments, the steam volume corresponding to the first steaming mode is within a first steam volume range, the steam volume corresponding to the second steaming mode is within a second steam volume range, and the steam volume corresponding to the third steaming mode is within a third steam volume range. The minimum value of the first steam volume range is greater than or equal to the maximum value of the second steam volume range, and the minimum value of the second steam volume range is greater than or equal to the maximum value of the third steam volume range.

[0062] In this way, in the same steaming mode, the current steam volume can be flexibly adjusted to match the degree of proofing of the dough to be cooked.

[0063] Specifically, in one embodiment, the steam amount corresponding to the first steaming mode is provided with a first steam amount range, the steam amount corresponding to the second steaming mode is provided with a second steam amount range, and the steam amount corresponding to the third steaming mode is provided with a third steam amount range. The minimum value of the first steam amount range is greater than or equal to the maximum value of the second steam amount range, and the minimum value of the second steam amount range is greater than or equal to the maximum value of the third steam amount range. In an example, the first steam amount range may be between 90g / min and 100g / min, the second steam amount range may be between 50g / min and 70g / min, and the third steam amount range may be between 10g / min and 40g / min. Wherein, g represents the weight unit gram, and min represents the time unit minute.

[0064] In certain embodiments, the cooking method comprises:

[0065] When the steaming mode has been determined, detecting whether the current volume of the dough to be cooked meets the volume condition;

[0066] When it is determined that the current volume of the dough to be cooked meets the volume condition, it is detected whether the carbon dioxide content of the dough to be cooked meets the content condition.

[0067] The cooking method of the embodiment of the present invention can be implemented by the cooking device 100 of the embodiment of the present invention. Figure 2 The cooking device 100 includes a control module 11. The control module 11 is used to: when the steaming mode is determined, detect whether the current volume of the dough to be cooked meets the volume condition; when it is determined that the current volume of the dough to be cooked meets the volume condition, detect whether the carbon dioxide content of the dough to be cooked meets the content condition.

[0068] This makes it easy to determine when to enter the steaming stage.

[0069] Specifically, in one embodiment, when a steaming mode is selected, the cooking device 100 may first detect the current volume of the dough to be cooked, and the cooking device 100 determines whether it meets the volume condition in the steaming mode based on the detected data. When the current volume of the dough to be cooked meets the volume condition, the cooking device 100 then detects whether the carbon dioxide content of the dough to be cooked meets the content condition. If the current volume of the dough to be cooked meets the volume condition and the carbon dioxide content meets the content condition, the proofing stage is terminated and the steaming stage is entered. If the current volume of the dough to be cooked meets the volume condition but the carbon dioxide content does not meet the content condition, the proofing stage continues, and the cooking device 100 continues to detect the target condition.

[0070] In certain embodiments, the cooking method comprises:

[0071] In response to the proofing signal, maintaining the temperature of the dough to be cooked within a preset temperature range, and maintaining the humidity of the dough to be cooked within a preset humidity range;

[0072] When the steaming mode has been determined, the current volume and carbon dioxide content of the dough to be cooked are detected.

[0073] The cooking method of the embodiment of the present invention can be implemented by the cooking device 100 of the embodiment of the present invention. Figure 2 The cooking device 100 includes a control module 11. The control module 11 is used to: in response to the proofing signal, keep the temperature value of the dough to be cooked within a preset temperature range, and keep the humidity value of the dough to be cooked within a preset humidity range; when the steaming mode has been determined, detect the current volume and carbon dioxide content of the dough to be cooked.

[0074] In this way, proofing and steaming can be integrated.

[0075] Specifically, the proofing and steaming of the cavity to be cooked can be carried out in the same cavity of the cooking device 100. When the cooking device 100 receives the proofing signal, the cavity needs to maintain a constant temperature and humidity, keep the temperature value of the dough to be cooked within a preset temperature range, and keep the humidity value of the dough to be cooked within a preset humidity range. According to the selected steaming mode, the current volume and carbon dioxide content of the dough to be cooked under the steaming mode are matched, and the current volume and carbon dioxide content of the dough to be cooked are detected in real time. It should be noted that the preset temperature range can be between 30°C and 38°C, and the preset humidity range can be between 80% and 90%. The proofing signal can be generated by the cooking device 100 itself, or it can be generated when the user operates the cooking device 100.

[0076] Please refer to Figure 3A cooking device 100 according to an embodiment of the present invention includes a memory 12 and a processor 13. The memory 12 stores a computer program. When the processor 13 executes the computer program, the steps of the cooking method of any of the above embodiments are implemented.

[0077] For example, when the computer program is executed, the following steps may be implemented:

[0078] Step 016, in response to the steaming request, determining a corresponding steaming mode, the steaming mode having a corresponding steam volume;

[0079] Step 018, when it is determined that the current volume of the dough to be cooked meets the volume condition and the carbon dioxide content meets the content condition, the dough to be cooked is steamed according to the corresponding steam amount. The dough to be cooked is in the proofing process, and the volume condition and the content condition correspond to the steam amount.

[0080] The above-mentioned cooking device 100 can determine that the current fermentation degree of the dough to be cooked is suitable for the steaming mode corresponding to the steaming request by determining that the current volume of the dough to be cooked meets the volume condition and that the carbon dioxide content meets the content condition, thereby ensuring that the dough to be cooked has a better fermentation state during cooking, which is beneficial to improving the quality of the finished product.

[0081] A computer-readable storage medium according to an embodiment of the present invention stores a computer program, and when the computer program is executed by the processor 13, the steps of the cooking method according to any one of the above embodiments are implemented.

[0082] For example, when the computer program is executed, the following steps may be implemented:

[0083] Step 016, in response to the steaming request, determining a corresponding steaming mode, the steaming mode having a corresponding steam volume;

[0084] Step 018, when it is determined that the current volume of the dough to be cooked meets the volume condition and the carbon dioxide content meets the content condition, the dough to be cooked is steamed according to the corresponding steam amount. The dough to be cooked is in the proofing process, and the volume condition and the content condition correspond to the steam amount.

[0085] The above-mentioned computer-readable storage medium can determine that the current proofing degree of the dough to be cooked is suitable for the steaming mode corresponding to the steaming request by determining that the current volume of the dough to be cooked meets the volume condition and that the carbon dioxide content meets the content condition, thereby ensuring that the dough to be cooked has a better fermentation state during cooking, which is beneficial to improving the quality of the finished product.

[0086] The computer-readable storage medium may be provided in the control module 11 or in other terminals. The control module 11 may communicate with other terminals to obtain corresponding programs.

[0087] It can be understood that computer-readable storage media may include: any entity or device capable of carrying a computer program, recording media, USB flash drives, mobile hard disks, magnetic disks, optical disks, computer memory, read-only memory (ROM), random access memory (RAM), and software distribution media, etc. A computer program includes computer program code. The computer program code may be in source code form, object code form, executable file, or some intermediate form, etc. A computer-readable storage medium may include: any entity or device capable of carrying a computer program code, recording media, USB flash drives, mobile hard disks, magnetic disks, optical disks, computer memory, read-only memory (ROM), random access memory (RAM), and software distribution media.

[0088] In certain embodiments of the present invention, the control module 11 may be a single-chip microcomputer chip that integrates a processor, a memory, a communication module, etc. The processor may be a central processing unit (CPU), or other general-purpose processors, digital signal processors (DSP), application-specific integrated circuits (ASIC), field-programmable gate arrays (FPGA), or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components, etc.

[0089] Any process or method description in a flowchart or otherwise described herein may be understood to represent a module, segment or portion of code that includes one or more executable instructions for implementing the steps of a specific logical function or process, and the scope of the preferred embodiments of the present invention includes alternative implementations in which functions may not be performed in the order shown or discussed, including performing functions in a substantially simultaneous manner or in the reverse order depending on the functions involved, which should be understood by those skilled in the art to which the embodiments of the present invention belong.

[0090] The logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as an ordered list of executable instructions for implementing logical functions, and can be embodied in any computer-readable medium for use by an instruction execution system, apparatus or device (such as a computer-based system, a system including a processing module, or other system that can fetch instructions from an instruction execution system, apparatus or device and execute instructions), or used in combination with these instruction execution systems, apparatuses or devices.

[0091] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "illustrative embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials, or characteristics described in conjunction with the embodiments or examples are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0092] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the claims and their equivalents.

Claims

1. A cooking method, characterized in that: include: In response to the steaming request, determining a corresponding steaming mode, the steaming mode having a corresponding steam amount; In the case where the steaming mode has been determined, detecting whether the current volume of the dough to be cooked meets the volume condition; In the case where it is determined that the current volume of the dough to be cooked meets the volume condition, detecting whether the carbon dioxide content of the dough to be cooked meets the content condition; When it is determined that the current volume of the dough to be cooked meets the volume condition and the carbon dioxide content meets the content condition, steaming the dough to be cooked according to the corresponding steam amount, the dough to be cooked is in a proofing process, and the volume condition and the content condition correspond to the steam amount; The dough to be cooked has an initial volume, where the initial volume is the volume of the dough to be cooked before it starts to rise, and the volume condition includes that the current volume of the dough to be cooked is greater than a preset volume.

2. The cooking method according to claim 1, characterized in that: The cooking method comprises: According to the determined steam volume, the volume condition and the content condition corresponding to the steaming mode are obtained. There are multiple steaming modes, and the volume condition corresponding to each steaming mode is different, and the content condition corresponding to each steaming mode is different.

3. The cooking method according to claim 2, characterized in that: The steaming mode includes a first steaming mode, a second steaming mode and a third steaming mode, the steam volume corresponding to the first steaming mode is greater than the steam volume corresponding to the second steaming mode, and the steam volume corresponding to the second steaming mode is greater than the steam volume corresponding to the third steaming mode; The preset volume corresponding to the first steaming mode is greater than the preset volume corresponding to the second steaming mode, and the preset volume corresponding to the second steaming mode is greater than the preset volume corresponding to the third steaming mode.

4. The cooking method according to claim 2, characterized in that: The steaming mode includes a first steaming mode, a second steaming mode and a third steaming mode, the steam volume corresponding to the first steaming mode is greater than the steam volume corresponding to the second steaming mode, and the steam volume corresponding to the second steaming mode is greater than the steam volume corresponding to the third steaming mode; The content conditions include that the carbon dioxide content around the dough to be cooked is greater than a preset content, the preset content corresponding to the first steaming mode is greater than the preset content corresponding to the second steaming mode, and the preset content corresponding to the second steaming mode is greater than the preset content corresponding to the third steaming mode.

5. The cooking method according to claim 3 or 4, characterized in that: The steam volume corresponding to the first steaming mode is within a first steam volume range, the steam volume corresponding to the second steaming mode is within a second steam volume range, and the steam volume corresponding to the third steaming mode is within a third steam volume range; The minimum value of the first steam amount range is greater than or equal to the maximum value of the second steam amount range, and the minimum value of the second steam amount range is greater than or equal to the maximum value of the third steam amount range.

6. The cooking method according to claim 1, characterized in that: The cooking method comprises: In response to the proofing signal, maintaining the temperature of the dough to be cooked within a preset temperature range, and maintaining the humidity of the dough to be cooked within a preset humidity range; When the steaming mode is determined, the current volume and carbon dioxide content of the dough to be cooked are detected.

7. A cooking device, characterized in that: The invention comprises a control module, wherein the control module is used for: In response to the steaming request, determining a corresponding steaming mode, the steaming mode having a corresponding steam amount; In the case where the steaming mode has been determined, detecting whether the current volume of the dough to be cooked meets the volume condition; In the case where it is determined that the current volume of the dough to be cooked meets the volume condition, detecting whether the carbon dioxide content of the dough to be cooked meets the content condition; When it is determined that the current volume of the dough to be cooked meets the volume condition and the carbon dioxide content meets the content condition, steaming the dough to be cooked according to the corresponding steam amount, the dough to be cooked is in a proofing process, and the volume condition and the content condition correspond to the steam amount; The dough to be cooked has an initial volume, where the initial volume is the volume of the dough to be cooked before it starts to rise, and the volume condition includes that the current volume of the dough to be cooked is greater than a preset volume.

8. A cooking device, characterized in that: The invention comprises a memory and a processor, wherein the memory stores a computer program, and when the processor executes the computer program, the steps of the cooking method according to any one of claims 1 to 6 are implemented.

9. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the cooking method according to any one of claims 1 to 6 are implemented.

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