A method for cooking dried fruits and vegetables in a steam oven

Abstract

The present invention relates to a method for cooking dried fruits and vegetables in a steam oven. During the cooking process of dried fruits and vegetables, humidity data of each distribution area of ​​dried fruits and vegetables in a cooking cavity is detected in real time, and humidity balance adjustment of each distribution area of ​​dried fruits and vegetables in the cooking cavity is performed according to the detected humidity data, so that the humidity of each distribution area of ​​dried fruits and vegetables in the cooking cavity is kept consistent. During the cooking process of dried fruits and vegetables, the method for cooking dried fruits and vegetables in a steam oven can adjust the uniformity of humidity distribution in the cooking cavity.

Description

Technical Field

[0001] The invention relates to the technical field of cooking, and in particular to a method for cooking dried fruits and vegetables in a steam oven. Background Art

[0002] With the intelligence of cooking appliances, more and more cooking menus are becoming more and more common in daily life, such as baking dried fruits, which can be achieved by using a steam oven.

[0003] In the prior art, ovens usually use a constant temperature baking method to bake dried fruits. For example, in the Chinese invention patent application "An Ecological Crisp and Sweet Dried Apple in Alpine Mountain Areas and Its Preparation Method" with publication number CN109511926A (application number 201811317144.4), after the oven is preheated, the fruit slices are placed in the oven, and then the oven temperature is maintained at 60-80°C. The dried fruits are dried for 5-12 hours, and dehumidification is performed during the drying process to reduce the humidity in the oven. During this baking process, the oven temperature is kept constant, which will result in a longer baking time.

[0004] The Chinese invention patent "A high-nutrition, additive-free dried mango and processing method" with authorization announcement CN108477543B (application number 201810374428.0) discloses a method for processing dried mangoes. When drying in a dryer, the temperature is initially adjusted to 55-65°C for 3-4 hours, and then the temperature is adjusted to 50-55°C for 2 hours. Whenever the humidity in the oven reaches 80%, ventilation is performed. After the last ventilation, when the humidity is 40%, the dried mango is baked at a constant temperature of 65°C for 3-4 hours before being removed from the pan. That is, the drying temperature is low in the early stage of drying, while the drying temperature is high in the later stage. The humidity of the dried fruit is high in the early stage, and low in the later stage. Drying at a higher temperature in the later stage is prone to burnt conditions.

[0005] In addition, when using an oven to bake dried fruits, the moisture distribution in the oven cavity is uneven due to the location of the dried fruits and the difference in the thickness of the dried fruits. For example, for the area where the dried fruits are laid, the humidity difference between the central position and the peripheral position of the laying area is relatively large. Based on different humidity conditions, the degree of drying of the dried fruits is different, and then some of the dried fruits are drier and some are wetter. The aforementioned dried fruit processing method simply dehumidifies the oven according to the set time, and cannot effectively achieve the uniformity of humidity adjustment in various areas of the oven cavity. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a method for cooking dried fruits and vegetables in a steam oven, which can adjust the uniformity of humidity distribution in a cooking cavity during the cooking process of dried fruits and vegetables, in view of the above-mentioned prior art.

[0007] The technical solution adopted by the present invention to solve the above-mentioned problem is: a method for cooking dried fruits and vegetables in a steam oven, characterized in that: during the cooking process of the dried fruits and vegetables, the humidity data of each distribution area of ​​the dried fruits and vegetables in the cooking cavity is detected in real time, and the humidity balance of each distribution area of ​​the dried fruits and vegetables in the cooking cavity is adjusted according to the detected humidity data, so that the humidity in each distribution area of ​​the dried fruits and vegetables in the cooking cavity remains consistent.

[0008] As an improvement, the steam is controlled to be introduced into the distribution area with lower humidity and / or the moisture is discharged from the distribution area with higher humidity, so as to achieve the humidity balance adjustment of each distribution area of ​​the dried fruits and vegetables in the cooking cavity.

[0009] In order to avoid too frequent steam input and dehumidification work, during the cooking process of dried fruits and vegetables, the humidity balance adjustment working method is as follows;

[0010] According to the distribution range of dried fruits and vegetables in the cooking chamber of the steam oven, the humidity of the central area and the surrounding area are detected in real time, and the humidity difference between the central area and the surrounding area is calculated;

[0011] If the humidity in the central area is greater than that in the surrounding areas and the difference is greater than Hmax, control the steam input to the central area of ​​the dried fruits and vegetables distribution range until the humidity in the central area is consistent with that in the surrounding areas; if the humidity in the central area is less than that in the surrounding areas and the difference is greater than Hmax, control the moisture in the surrounding areas to be pumped outwards until the humidity in the surrounding areas is consistent with that in the central area;

[0012] Where Hmax represents the set humidity difference threshold.

[0013] As an improvement, the humidity H(i) of multiple detection areas in the circumferential direction of the distribution range of dried fruits and vegetables is detected in real time, where i represents the detection position number and i is a positive integer;

[0014] Calculate the average humidity of the surrounding area Where n is the number of location points;

[0015] Calculate the humidity difference ΔH(i)=H(i)-H1 between the humidity H(i) of each detection area and the humidity H1 of the central area;

[0016] If H1-H0>Hmax, control the steam input to the central area of ​​the distribution range of dried fruits and vegetables until the humidity in the central area is consistent with the humidity in the surrounding area;

[0017] For the detection areas where ΔH(i)>Hmax, the moisture in the corresponding detection areas is controlled to be pumped outwards until the humidity of these detection areas is consistent with the humidity of the central area.

[0018] In order to shorten the cooking time of dried fruits and vegetables and prevent the dried fruits and vegetables from being burnt, the dried fruits and vegetables cooking process sequentially includes a preheating working stage of heating the temperature in the cooking cavity to a first set temperature, a heating working stage of gradually increasing the temperature in the cooking cavity, a cooling working stage of gradually reducing the temperature in the cooking cavity, and a dehumidification working stage of actively discharging moisture in the cooking cavity;

[0019] In the preheating stage, the dried fruits and vegetables in the cooking cavity are heated and baked so that the temperature in the cooking cavity continues to rise to a first set temperature;

[0020] During the heating and cooling phases, the humidity balance in the cooking cavity is controlled and adjusted;

[0021] When the humidity in the cooking cavity drops to the set humidity value, the dehumidification stage begins. The heating and steam input into the cooking cavity are stopped, and the moisture in the cooking cavity is exhausted outwards. The time for exhausting the moisture in the cooking cavity outwards is the set exhaust time.

[0022] Preferably, the temperature rising working stage includes at least two temperature rising working sections, in each temperature rising working section, the dried fruits and vegetables in the cooking cavity are heated and baked so that the temperature in the cooking cavity is maintained at a second set temperature, the second set temperature is greater than or equal to the first set temperature, and the second set temperatures corresponding to two adjacent temperature rising working sections are on an upward trend;

[0023] The end condition of each heating working section in the heating working stage is to reach the corresponding set baking time.

[0024] The cooling working stage includes at least two cooling working sections. In each cooling working section, the dried fruits and vegetables in the cooking cavity are heated and baked so that the temperature in the cooking cavity is maintained at a third set temperature, the third set temperature is less than the maximum second set temperature, and the third set temperatures corresponding to two adjacent cooling working sections show a decreasing trend.

[0025] The end condition of each cooling working section in the cooling working stage is that the average humidity in the cooking cavity drops to the corresponding set humidity.

[0026] In order to make further detailed adjustments to the drying process based on the different moisture characteristics of fruits and vegetables, improve the cooking effect of dried fruits and vegetables, determine the humidity parameters of the fruits and vegetables to be cooked, and adjust the working parameters of each working stage in the cooking process of dried fruits and vegetables based on the humidity parameters of fruits and vegetables.

[0027] Preferably, the cooling working stage further includes a continuous drying working stage located after the last cooling working stage, in which the temperature in the cooking cavity is maintained at a third set temperature corresponding to the last cooling working stage;

[0028] The working time of the continuous drying section is controlled according to the humidity parameters of the fruits and vegetables.

[0029] As an improvement, at the end of the preheating stage, the average humidity value A in the cooking cavity at the end time is calculated, and A is used as the humidity parameter of the fruits and vegetables to be cooked.

[0030] In the cooling working stage, when the average humidity in the cooking cavity drops to A, the work of the last cooling working stage is finished and the drying working stage is continued according to the third set temperature corresponding to the last cooling working stage;

[0031] Compare A with the set basic humidity value B. If A≥B, control the working time of the continuous drying working section to t1. If A<B, control the working time of the continuous drying working section to t2. t1>t2, t1 and t2 are preset time values.

[0032] Compared with the prior art, the advantages of the present invention are: the method for cooking dried fruits and vegetables in a steam oven of the present invention, during the cooking process, detects the humidity data of each distribution area of ​​the dried fruits and vegetables in the cooking chamber in real time according to the distribution range of the dried fruits and vegetables, and then performs humidification or dehumidification based on the different humidity conditions in each area, thereby ensuring the consistency of the humidity conditions in each distribution area of ​​the dried fruits and vegetables, thereby achieving the purpose of balancing the humidity of different areas within the distribution range of the dried fruits and vegetables, ensuring the consistency of the baking effect of the dried fruits and vegetables in each area, and avoiding the problem that some dried fruits and vegetables are not baked properly or some dried fruits and vegetables are burnt or over-dried. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 Flow chart of a method for cooking dried fruits and vegetables in a steam oven according to an embodiment of the present invention. DETAILED DESCRIPTION

[0034] The present invention is further described in detail below with reference to the accompanying drawings.

[0035] like Figure 1 As shown, the method for cooking dried fruits and vegetables in a steam oven in this embodiment mainly adjusts the temperature and humidity in the cooking cavity so that the dried fruits and vegetables can achieve the desired baking effect. Specifically, during the cooking process of dried fruits and vegetables, the humidity data of each distribution area of ​​the dried fruits and vegetables in the cooking cavity is detected in real time, and the humidity balance of each distribution area of ​​the dried fruits and vegetables in the cooking cavity is adjusted according to the detected humidity data, so that the humidity in each distribution area of ​​the dried fruits and vegetables in the cooking cavity remains consistent, thereby effectively ensuring the consistency of the effect of the baked dried fruits and vegetables.

[0036] In order to achieve humidity balance regulation, the steam oven is usually equipped with a steam generator and a fan, and then the corresponding steam channel and dehumidification channel are used in conjunction with the cooking cavity to control the introduction of steam into the distribution area with lower humidity and / or dehumidification of the distribution area with higher humidity, thereby achieving humidity balance regulation of various distribution areas of dried fruits and vegetables in the cooking cavity.

[0037] Specifically, the cooking process of dried fruits and vegetables in the steam oven includes a preheating working stage, a heating working stage, a cooling working stage, and a dehumidification working stage. The steam oven is usually provided with an exhaust passage, and during these working stages, the hot air and moisture in the steam oven can be naturally discharged through the exhaust passage, thereby avoiding the pressure safety in the cooking cavity of the steam oven.

[0038] In the preheating stage, the heating device in the steam oven is controlled to heat and bake the dried fruits and vegetables in the cooking cavity so that the temperature in the cooking cavity continues to rise to the first set temperature. The specific working power of the heating device is determined according to the specific dried fruits and vegetables. In the preheating stage, the temperature in the cooking cavity continues to rise based on the heating work of the heating device.

[0039] The heating working stage includes at least two heating working sections. The number of heating working sections is determined according to the specific dried fruits and vegetables. For example, more heating working sections can be set for fruits and vegetables with more water. In each heating working section, the dried fruits and vegetables in the cooking cavity are heated and baked so that the temperature in the cooking cavity is maintained at a second set temperature. The second set temperature is greater than or equal to the first set temperature, and the second set temperatures corresponding to two adjacent heating working sections show an upward trend. That is, the second set temperature corresponding to each heating working section is different, and it shows an upward trend based on the working process. However, in a specific heating working section, based on the control of the heating device, the second set temperature in the cooking cavity is maintained constant.

[0040] In the heating working stage, the end condition of each heating working section is to reach the corresponding set baking time. Different heating working sections can be set with the same baking time or different baking time.

[0041] The preheating stage and the heating stage mainly constitute the first half of the baking of dried fruits and vegetables. The temperature is raised at a relatively slow speed in a step-by-step manner, which can fully evaporate the moisture inside the food and avoid the situation where the surface of the dried fruits and vegetables is burnt due to excessive heating, but the inside is not baked properly. Each time the temperature is raised, the water inside the food can be discharged outward. When baking dried fruits and vegetables, based on the first half of the heating, the moisture content of the food is high and the humidity in the cavity is high. Even if the temperature is raised, the food is not easy to be burnt, and the heating working method can shorten the overall cooking time and improve cooking efficiency.

[0042] The cooling working stage includes at least two cooling working sections, and the number of cooling working sections is determined according to the specific dried fruits and vegetables. In each cooling working section, the dried fruits and vegetables in the cooking cavity are heated and baked so that the temperature in the cooking cavity is maintained at a third set temperature, the third set temperature is less than the maximum second set temperature, and the third set temperatures corresponding to two adjacent cooling working sections show a downward trend. That is, the third set temperature corresponding to each cooling working section is different, and shows a downward trend based on the working process, but in a specific cooling working section, based on the control of the heating device, the third set temperature in the cooking cavity is maintained constant.

[0043] The end condition of each cooling working section in the cooling working stage is that the average humidity in the cooking cavity drops to the corresponding set humidity. The average humidity in the cooking cavity can be averaged based on the detection data for detecting humidity in the cooking cavity. In this embodiment, as described below, the average humidity in the cooking cavity is the average of the humidity in the central area and the humidity in the surrounding area. The cooling working stage is the second half of the cooking work, and cooking control is mainly achieved based on humidity changes, which can better achieve the finished product effect of dried fruits and vegetables.

[0044] When the humidity in the cooking cavity drops to the set humidity value, that is, the amount of moisture discharged from the dried fruits and vegetables basically meets the baking requirements of the dried fruits and vegetables, that is, the baking of the dried fruits and vegetables is basically completed, then the dehumidification stage is entered, and the heating and steam input into the cooking cavity are stopped, and the moisture in the cooking cavity is controlled to be pumped out, and the time for pumping out the moisture in the cooking cavity is the set exhaust time. On the one hand, it can avoid the influence of moisture in the cooking cavity on the dried fruits and vegetables, and on the other hand, it can achieve rapid cooling of the cooking cavity and the dried fruits and vegetables, so as to shorten the total cooking time.

[0045] During the cooking process of dried fruits and vegetables, the humidity balance adjustment work in the cooking cavity is performed by real-time detection of the humidity data in the cooking cavity. During the preheating working stage and the dehumidification working stage, the humidity of the dried fruits and vegetables themselves does not change much, and the demand for humidity balance adjustment is not great. The heating working stage and the cooling working stage constitute the core working stages of the dried fruits and vegetables, and the dried fruits and vegetables are baked and dried in these two working stages. In order to ensure the consistency of the baking effect of the dried fruits and vegetables laid out at various positions in the steam oven, in this embodiment, the cooking work of the dried fruits and vegetables is performed according to the following humidity balance adjustment working method during the heating working stage and the cooling working stage.

[0046] Specifically, the humidity balance adjustment working method is as follows.

[0047] With respect to the distribution range of dried fruits and vegetables in the cooking cavity of the steam oven, the humidity in the central area is detected in real time, and the humidity in the surrounding areas is detected in real time. Usually, dried fruits and vegetables are placed in a baking tray for baking and drying, and the baking tray is placed horizontally in the cooking cavity. The baking tube as a heating device in the steam oven is usually set at the top or rear of the cooking cavity, and the corresponding baking uniformity of the dried fruits and vegetables is different. If the humidity distribution uniformity is not adjusted, it will cause a part of the dried fruits and vegetables to be too wet or too dry when the other parts of the dried fruits and vegetables are baked to the desired effect. Based on this, in this embodiment, the humidity distribution within the distribution range of the dried fruits and vegetables is determined by detecting the humidity in the central area and the surrounding area, and then the humidity is adjusted according to the humidity distribution, so that the humidity in each area can reach a relatively close consistency.

[0048] Specifically, the humidity difference between the central area and the surrounding areas is calculated; if the humidity in the central area is greater than that in the surrounding areas by a difference greater than Hmax, steam is controlled to be input into the central area of ​​the dried fruit and vegetable distribution range until the humidity in the central area is consistent with that in the surrounding areas; if the humidity in the central area is less than that in the surrounding areas by a difference greater than Hmax, moisture in the surrounding areas is controlled to be pumped outwards until the humidity in the surrounding areas is consistent with that in the central area; wherein Hmax represents the set humidity difference threshold.

[0049] However, the surrounding area of ​​the dried fruit and vegetable distribution range is relatively large, and the humidity at different locations is far apart. It is not accurate to determine the humidity of the surrounding area only by detecting the humidity at a single location. Based on this, in this implementation, multiple humidity detection points are set corresponding to the surrounding area of ​​the dried fruit and vegetable distribution range, and each humidity detection point is set with a humidity sensor to detect the humidity within the corresponding detection area. That is, the humidity H(i) of multiple detection areas in the circumferential direction of the surrounding area of ​​the dried fruit and vegetable distribution range is detected in real time, where i represents the detection position number, and i is a positive integer.

[0050] Calculate the average humidity of the surrounding area Where n is the number of location points.

[0051] The humidity difference ΔH(i)=H(i)-H1 between the humidity H(i) of each detection area and the humidity H1 of the central area is calculated.

[0052] If H1-H0>Hmax, steam is input to the central area of ​​the dried fruit and vegetable distribution range until the humidity in the central area is consistent with the humidity in the surrounding area.

[0053] For the detection areas where ΔH(i)>Hmax, the moisture in the corresponding detection areas is controlled to be exhausted outward until the humidity in these detection areas is consistent with the humidity in the central area. Based on this, in this embodiment, multiple active moisture exhaust channels can be set in the steam oven, corresponding to multiple detection areas in the central area and peripheral area of ​​the distribution range of dried fruits and vegetables, so that fine moisture exhaust control can be performed for each area, so that the humidity distribution in the cooking cavity is uniform.

[0054] In order to be able to effectively and adaptively adjust the baking time according to the humidity of the dried fruits and vegetables raw materials, and thus ensure the baking effect of the baked dried fruits and vegetables. Based on this, the humidity parameters of the fruits and vegetables to be cooked are determined, and the working parameters of each working stage in the cooking process of dried fruits and vegetables are adjusted based on the humidity parameters of the fruits and vegetables. The humidity parameter can be a set humidity parameter, that is, the humidity parameters of different fruits and vegetables are pre-stored respectively, and can be directly called when used. However, even for the same type of fruits and vegetables, there are large differences in humidity. Therefore, the humidity parameters of fruits and vegetables can be determined by the following detection method. Based on the different humidity parameters of fruits and vegetables, when adjusting the working parameters of each working stage in the cooking process of dried fruits and vegetables, the number of heating working sections in the heating working stage, the second set temperature corresponding to each heating working section, the number of cooling working sections in the cooling working stage, the third set temperature corresponding to each cooling working section, the set humidity, etc. can be determined according to the experimental data in the product development stage.

[0055] In this embodiment, a continuous drying section is added after the last cooling section in the cooling stage, and the temperature in the cooking cavity is maintained at the third set temperature corresponding to the last cooling section in the continuous drying section. The working time of the continuous drying section is controlled according to the humidity parameters of the fruits and vegetables.

[0056] Specifically, at the end of the preheating stage, the average humidity A in the cooking cavity at the end time is calculated, and A is used as the humidity parameter of the fruits and vegetables to be cooked. Specifically, the average humidity A in the cooking cavity is calculated based on the central area humidity and the peripheral area humidity detected at the end time. In the cooling stage, when the average humidity in the cooking cavity drops to A, the work of the last cooling stage is completed and the drying stage is continued according to the third set temperature corresponding to the last cooling stage. In addition, the steam oven also stores a basic humidity value B, which can be an initial humidity value determined based on multiple tests in the product development stage, or an initial humidity value corresponding to the cooking cavity at the beginning of the cooking of dried fruits and vegetables. In this way, based on the change of A relative to B, the moisture release of dried fruits and vegetables in the preheating stage can be understood. If A≥B, it means that the fruits and vegetables placed in the cooking cavity are fruits and vegetables with high moisture content, and the amount of moisture evaporated by the fruits and vegetables based on heating in the preheating stage is greater than the amount of moisture dried by heating. If A<B, it means that the fruits and vegetables placed in the cooking cavity are fruits and vegetables with low moisture content, and the amount of moisture evaporated by the fruits and vegetables based on heating in the preheating stage is less than the amount of moisture dried by heating. The cooking time required also needs to be adjusted accordingly for different types of fruits and vegetables.

[0057] Compare A with the set basic humidity value B. If A≥B, the working time of the continuous drying section is controlled to be t1. If A<B, the working time of the continuous drying section is controlled to be t2. t1>t2, t1 and t2 are preset time values. That is, for fruits and vegetables with high moisture content, longer drying and cooking time is required.

[0058] The dried fruit and vegetable cooking method using the aforementioned steam oven is specifically described by taking the baking lemon slice test (weight about 240g) as an example in this embodiment. The set basic humidity value B=1450, after the lemon slice is placed in the steam oven, the baking cooking of the lemon slice is started. In the preheating stage, the heating is controlled so that the temperature in the cooking cavity gradually rises to 80°C, that is, the first set temperature is 80°C. At the end of the preheating stage, the average humidity value in the cooking cavity is detected and calculated to be 1460. The steam oven enters the heating working stage, which includes three heating working sections in this embodiment. In the first heating working section, the heating work is controlled to make the temperature in the cooking cavity continue to stabilize at 80°C, that is, the second set temperature corresponding to the heating working section is 80°C, and the temperature is maintained for 5 minutes. Then the second heating working section is entered, and the second set temperature corresponding to the second heating working section is 90°C. The heating work is controlled to make the temperature in the cooking cavity continue to stabilize at 90°C and work for 5 minutes. Then enter the third heating working section, the second set temperature corresponding to the third heating working section is 100℃, the control controls the heating work to make the temperature in the cooking cavity remain stable at 100℃ and work for 5 minutes. Then enter the cooling working stage, the cooling working stage in this embodiment includes two cooling working sections, the third set temperature corresponding to the first cooling working section is 80℃, and the corresponding end condition is that the average humidity in the cooking cavity reaches 1700, that is, heating control is performed to maintain the temperature in the cooking cavity at 80℃, and at the same time, the humidity data of the central area and the peripheral area are detected in real time and the average of the two is calculated. When the calculated average humidity value reaches 1700, the first cooling working stage ends. The third set temperature corresponding to the second cooling working section is 70℃. When the average humidity in the cooking cavity reaches 1460, since 1460 is greater than the basic humidity value B=1450, the control performs heating work to continue to maintain the temperature in the cooking cavity at 70℃ and continue to work for another 30 minutes. In the heating working stage and the cooling working stage, the above-mentioned humidity balance adjustment work is performed. Then it enters the dehumidification stage, the heating device and steam supply device in the steam oven stop working, and the dehumidification device in the steam oven starts working to discharge the moisture in the cooking chamber. This working process takes 10 minutes. So far, the total cooking time of dried lemons is within 2 hours, which is at least 0.5 hours shorter than the traditional cooking time.

[0059] The method for cooking dried fruits and vegetables in a steam oven of the present invention detects the humidity data of each distribution area of ​​the dried fruits and vegetables in the cooking chamber in real time during the cooking process according to the distribution range of the dried fruits and vegetables, and then performs humidification or dehumidification based on the different humidity conditions in each area, thereby ensuring the consistency of the humidity conditions in each distribution area of ​​the dried fruits and vegetables, thereby achieving the purpose of balancing the humidity of different areas within the distribution range of the dried fruits and vegetables, ensuring the consistency of the baking effect of the dried fruits and vegetables in each area, and avoiding the problem that some dried fruits and vegetables are not baked properly or some dried fruits and vegetables are burnt or over-dried.

Claims

1. A method for cooking dried fruits and vegetables in a steam oven, characterized in that: During the cooking process of dried fruits and vegetables, the humidity data of each distribution area of ​​the dried fruits and vegetables in the cooking cavity is detected in real time, and the humidity balance of each distribution area of ​​the dried fruits and vegetables in the cooking cavity is adjusted according to the detected humidity data, so that the humidity in each distribution area of ​​the dried fruits and vegetables in the cooking cavity is kept consistent; Controlling the introduction of steam to the distribution area with lower humidity and / or dehumidifying the distribution area with higher humidity, thereby achieving humidity balance adjustment in each distribution area of ​​the dried fruits and vegetables in the cooking cavity; During the cooking process of dried fruits and vegetables, the humidity balance adjustment working method is as follows; According to the distribution range of dried fruits and vegetables in the cooking chamber of the steam oven, the humidity of the central area and the surrounding area are detected in real time, and the humidity difference between the central area and the surrounding area is calculated; If the humidity in the central area is greater than that in the surrounding areas and the difference is greater than Hmax, control the steam input to the central area of ​​the dried fruits and vegetables distribution range until the humidity in the central area is consistent with that in the surrounding areas; if the humidity in the central area is less than that in the surrounding areas and the difference is greater than Hmax, control the moisture in the surrounding areas to be pumped outwards until the humidity in the surrounding areas is consistent with that in the central area; Where Hmax represents the set humidity difference threshold; Real-time detection of humidity H(i) of multiple detection areas in the circumferential direction of the distribution range of dried fruits and vegetables, where i represents the detection position number and i is a positive integer; Calculate the average humidity H0 of the surrounding area = , where n is the number of location points; Calculate the humidity difference ΔH(i) = H(i)-H1 between the humidity H(i) of each detection area and the humidity H1 of the central area; If H1-H0>Hmax, control the steam input to the central area of ​​the distribution range of dried fruits and vegetables until the humidity in the central area is consistent with the humidity in the surrounding area; For the detection areas where ΔH(i)>Hmax, the moisture in the corresponding detection areas is controlled to be pumped outwards until the humidity of these detection areas is consistent with the humidity of the central area.

2. The method for cooking dried fruits and vegetables in a steam oven according to claim 1, characterized in that: The dried fruit and vegetable cooking process sequentially includes a preheating stage of heating the temperature in the cooking cavity to a first set temperature, a heating stage of gradually increasing the temperature in the cooking cavity, a cooling stage of gradually reducing the temperature in the cooking cavity, and a dehumidification stage of actively discharging moisture in the cooking cavity. In the preheating stage, the dried fruits and vegetables in the cooking cavity are heated and baked so that the temperature in the cooking cavity continues to rise to a first set temperature; During the heating and cooling phases, the humidity balance in the cooking cavity is controlled and adjusted; When the humidity in the cooking cavity drops to the set humidity value, the dehumidification stage begins. The heating and steam input into the cooking cavity are stopped, and the moisture in the cooking cavity is exhausted outwards. The time for exhausting the moisture in the cooking cavity outwards is the set exhaust time.

3. The method for cooking dried fruits and vegetables in a steam oven according to claim 2, characterized in that: The heating working stage includes at least two heating working sections. In each heating working section, the dried fruits and vegetables in the cooking cavity are heated and baked so that the temperature in the cooking cavity is maintained at a second set temperature. The second set temperature is greater than or equal to the first set temperature, and the second set temperatures corresponding to two adjacent heating working sections are on an upward trend. The end condition of each heating working section in the heating working stage is to reach the corresponding set baking time.

4. The method for cooking dried fruits and vegetables in a steam oven according to claim 2, characterized in that: The cooling working stage includes at least two cooling working sections. In each cooling working section, the dried fruits and vegetables in the cooking cavity are heated and baked so that the temperature in the cooking cavity is maintained at a third set temperature, the third set temperature is less than the maximum second set temperature, and the third set temperatures corresponding to two adjacent cooling working sections show a decreasing trend. The end condition of each cooling working section in the cooling working stage is that the average humidity in the cooking cavity drops to the corresponding set humidity.

5. The method for cooking dried fruits and vegetables in a steam oven according to claim 4, characterized in that: Determine the humidity parameters of the fruits and vegetables to be cooked, and adjust the working parameters of each working stage in the cooking process of the dried fruits and vegetables based on the humidity parameters of the fruits and vegetables.

6. The method for cooking dried fruits and vegetables in a steam oven according to claim 5, characterized in that: The cooling working stage further includes a continuous drying working stage located after the last cooling working stage, in which the temperature in the cooking cavity is maintained at a third set temperature corresponding to the last cooling working stage; The working time of the continuous drying section is controlled according to the humidity parameters of the fruits and vegetables.

7. The method for cooking dried fruits and vegetables in a steam oven according to claim 6, characterized in that: At the end of the preheating phase, the average humidity value A in the cooking cavity at the end time is calculated, and A is used as the humidity parameter of the fruits and vegetables to be cooked; In the cooling working stage, when the average humidity in the cooking cavity drops to A, the work of the last cooling working stage is finished and the drying working stage is continued according to the third set temperature corresponding to the last cooling working stage; Compare A with the set basic humidity value B. If A≥B, control the working time of the continuous drying working section to t1. If A<B, control the working time of the continuous drying working section to t2. t1>t2, t1 and t2 are preset time values.

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