Cooking device, control method thereof, control device and computer-readable storage medium

Abstract

The technical solution of the present invention provides a cooking device, a control method thereof, a control device, and a computer-readable storage medium. The cooking device includes at least two sterilization modes. The control method includes: after detecting a sterile cooking instruction, controlling the cooking device to perform sterile cooking according to cooking setting parameters. The sterile cooking steps include: during the cooking process, determining a sterilization mode according to the cooking setting parameters; controlling the cooking device to operate in the determined sterilization mode to sterilize the ingredients in the cooking chamber; and after sterilization is completed, controlling subsequent cooking operations according to the cooking setting parameters and the determined sterilization mode to further cook the ingredients. This method can determine the sterilization mode before cooking is completed based on user settings and then perform sterilization, thereby achieving sterile cooking. After sterilization is completed, subsequent cooking steps are adjusted based on the previous sterilization mode to avoid conflicts between the sterilization mode and the subsequent cooking mode.

Description

Technical Field

[0001] The present invention belongs to the field of cooking appliances, and in particular, relates to a cooking device and a control method thereof, a control device and a computer-readable storage medium. Background Art

[0002] As living standards improve, consumers are increasingly demanding healthier cooking. However, current cooking appliances like electric pressure cookers and rice cookers lack a sterilization function. At best, they can only achieve high-temperature sterilization based on user-defined pressure, temperature, and time settings. However, these limitations often result in ineffective sterilization.

[0003] Therefore, how to propose a cooking utensil that can better sterilize and perform aseptic cooking has become a problem that needs to be solved urgently. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0005] Therefore, an object of the present invention is to provide a method for controlling a cooking device.

[0006] Another object of the present invention is to provide a control device for cooking equipment.

[0007] A third object of the present invention is to provide a cooking device.

[0008] A fourth object of the present invention is to provide a computer-readable storage medium.

[0009] To achieve the above-mentioned objectives, the technical solution of the first aspect of the present invention provides a control device for a cooking device, the cooking device includes at least two sterilization modes, and the control method of the cooking device includes: after detecting a sterile cooking instruction, controlling the cooking device to run sterile cooking according to the cooking setting parameters, and the steps of sterile cooking include: during the cooking process, determining the sterilization mode according to the cooking setting parameters; controlling the cooking device to run the determined sterilization mode to sterilize the food in the cooking cavity, and the cooking setting parameters include parameter information set by the user; after sterilization is completed, controlling subsequent cooking operations according to the cooking setting parameters and the determined sterilization mode to subsequently cook the food.

[0010] The control device of a cooking device provided by the technical solution of the present invention can perform aseptic cooking of ingredients after detecting the activation of an aseptic cooking command. The aseptic cooking process includes a sterilization step. Specifically, in addition to the normal cooking process, the aseptic cooking stage also includes sterilization before cooking is complete, thereby achieving aseptic cooking. After sterilization is complete, subsequent steps proceed, and these subsequent cooking steps are adjusted based on the previous sterilization mode. This ensures that the sterilization stage and subsequent cooking stages are interconnected, avoiding conflicts between the sterilization mode and the subsequent cooking mode. For example, if the sterilization mode is pasteurization, the subsequent cooking process should ensure that the temperature is not too high to maintain the taste of the ingredients and prevent loss of nutritional value. Furthermore, the cooking device includes at least two sterilization modes. Before sterilization, the optimal sterilization mode can be determined based on cooking parameters such as user settings, and sterilization is then performed using the determined sterilization mode. In this way, sterilization can be automatically selected in the mode with the best sterilization effect, thereby achieving aseptic cooking. In this way, sterile cooking is achieved without affecting the taste of the original food, meeting the user's healthy cooking needs and improving the product's use value.

[0011] Among them, in this application, cooking equipment is mainly a device that can heat the pot, such as an electric rice cooker, an electric pressure cooker, an induction cooker, etc. That is, the cooking cavity here is the accommodating space inside the pot.

[0012] In the above technical solution, before the step of determining the sterilization mode according to the cooking setting parameters, it also includes: after the sterile cooking instruction on the detection side, the cooking cavity is heated, and after the temperature in the cooking cavity is heated to a first preset temperature or a first preset time, the step of determining the sterilization mode according to the cooking setting parameters is executed.

[0013] In this technical solution, after detecting that the sterile cooking command has been activated, preheating can be performed to raise the temperature within the cooking chamber to a first preset temperature. That is, during sterile cooking, the temperature is first heated to a certain temperature before the subsequent sterilization mode selection is made. This configuration takes into account that all sterilization modes require a certain temperature, so preheating is undoubtedly a good idea. Furthermore, the time required to preheat to the first preset temperature can be used to roughly determine the amount of food in the cooking chamber, which can then be used as a criterion for subsequent mode selection.

[0014] In any of the above technical solutions, after the temperature in the cooking cavity is heated to a first preset temperature, the step of determining a sterilization mode based on the cooking setting parameters is performed; and after the sterile cooking instruction is detected and the cooking cavity is heated for a first preset time, the step of determining a sterilization mode based on the cooking setting parameters is performed. The time required to heat the cooking cavity to the first preset temperature is greater than the first preset time.

[0015] In this technical solution, the preheating stage is controlled according to the temperature. After the temperature is reached, the subsequent steps are carried out. The first preset time here is for insurance purposes. For example, if the temperature detection device breaks down and cannot detect the temperature, if the temperature is relied upon, the step will continue, making it impossible to proceed with the subsequent steps. Therefore, this solution stipulates that no matter whether the temperature reaches the first preset temperature requirement, the next step will be carried out as long as the time is reached. In order to avoid the contradiction between the time and the temperature, the second preset time must be much longer than the time it takes to heat the temperature to the second temperature. That is, under normal circumstances, when the temperature reaches the second preset temperature, the time required is much less than the second time. At this time, the time condition does not work. This setting controls the end process of the preheating stage at the same time through the two conditions of temperature and time, ensuring that after the preheating stage, it can flow to the next step according to the required process.

[0016] In any of the above technical solutions, the parameter information set by the user includes the cooking stabilization time, cooking stabilization temperature or pressure set by the user. The step of determining the sterilization mode according to the cooking setting parameters specifically includes:

[0017] When it is determined that the parameter information set by the user meets the conditions of the high-temperature sterilization mode, the sterilization mode is determined to be the high-temperature sterilization mode; when it is determined that the parameter information set by the user does not meet the conditions of the high-temperature sterilization mode, the sterilization mode is determined to be the non-high-temperature sterilization mode, and the temperature or pressure in the cooking cavity in the high-temperature sterilization mode is lower than the temperature or pressure in the cooking cavity in the non-high-temperature sterilization mode.

[0018] In this technical solution, the user sets the desired cooking stabilization time, cooking stabilization temperature, or cooking stabilization pressure before use. The cooking stabilization temperature here refers to the temperature during the cooking stabilization phase. The cooking stabilization pressure here refers to the pressure during the cooking stabilization phase. The cooking stabilization time refers to the duration of the cooking stabilization phase. Specifically, the temperature and pressure during the cooking process are not completely constant, especially at the beginning and end, when they fluctuate significantly. However, during the cooking process, there is a long period of time when the cooking temperature or pressure remains stable for an extended period, and the cooking of the ingredients is primarily completed during this phase. In particular, electric pressure cookers and micro-pressure cooking devices have a pressure holding phase. The holding pressure, temperature, and holding time during this phase are referred to as the cooking stabilization pressure, cooking stabilization temperature, and cooking stabilization time in this application. The cooking stabilization time, cooking stabilization temperature, or pressure essentially determine the temperature and duration of the cooking process. Therefore, if the user-set cooking stabilization time, cooking stabilization temperature, or pressure meet the requirements for high-temperature sterilization mode, the sterilization mode is directly set to high-temperature sterilization mode, thereby sterilizing the ingredients at high temperature. That is, if the cooking process set by the user already meets the conditions for high-temperature sterilization mode, high-temperature sterilization can be completed through the subsequent cooking process, so there is no need to use other modes for sterilization. Conversely, if the cooking process set by the user does not meet the conditions for high-temperature sterilization mode, that is, high-temperature sterilization cannot be achieved through the subsequent cooking process, then it is necessary to set up an additional sterilization mode to complete the sterilization. This mode is non-high-temperature sterilization, that is, a mode that uses an external sterilization device for sterilization. For example, the common ultraviolet sterilization mode and ultrasonic sterilization mode. This setting can reasonably determine the sterilization mode based on the user's set temperature / pressure and time information, so that it can automatically select the sterilization method with the best sterilization effect to achieve sterile cooking. In this way, sterile cooking is achieved without affecting the taste of the original food, meeting the user's healthy cooking needs and enhancing the product's use value.

[0019] The conditions for high-temperature sterilization mode specifically include: one of the user-set cooking stabilization time, cooking stabilization temperature, or cooking pressure being greater than a preset parameter. For example, the conditions for high-temperature sterilization mode specifically include one or a combination of the following: the user-set cooking stabilization temperature being greater than a third preset temperature; the user-set cooking stabilization pressure being greater than a third preset pressure; and the user-set cooking stabilization time being greater than a preset stabilization duration. In other words, if the user-set parameters meet one or more of these conditions, the conditions for high-temperature sterilization mode are considered met; otherwise, the conditions for high-temperature sterilization mode are considered not met.

[0020] The third preset temperature is greater than 80°C, and further, greater than 100°C. The preset stabilization time can be any time period greater than 1 second, and further, the preset stabilization time period is between 10 minutes and 30 minutes. The third preset pressure can also be set as needed, and is generally between 90 kPa and 105 kPa.

[0021] In any of the above technical solutions, the non-high-temperature sterilization mode includes a second sterilization mode and a third sterilization mode, and the control method also includes: when it is determined that the amount of food in the cooking cavity is less than the preset amount of food, determining that the sterilization mode is the second sterilization mode; when it is determined that the amount of food in the cooking cavity is greater than or equal to the preset amount of food, determining that the sterilization mode is the third sterilization mode; the temperature in the cooking cavity in the second sterilization mode is lower than the temperature in the cooking cavity in the third sterilization mode.

[0022] In this technical solution, the non-high-temperature sterilization mode includes two sterilization modes with different temperature requirements. Since the sterilization capabilities of different sterilization modes are limited, in practice, the sterilization mode can be selected based on the amount of food in the pot. For example, when the amount of food is less than a first set amount, UV sterilization is selected, while when the amount of food is greater than a second set amount, a mixed sterilization mode (a combination of UV and high-temperature sterilization) can be selected. In the second sterilization mode, since it primarily relies on the sterilization device for sterilization rather than high temperatures to kill bacteria, the temperature and pressure are low at this stage, and therefore, exhaust control is not required. However, if the chamber is determined to contain a large amount of food, in addition to turning on the sterilization device for sterilization, the maintenance temperature in this mode must be increased to ensure effective sterilization. To prevent further increases in pressure and temperature, exhaust can be appropriately controlled during this process to achieve pressure and temperature control.

[0023] In any of the above technical solutions, when the time taken to heat the temperature in the cooking cavity to the first preset temperature is less than the second preset time, it is determined that the amount of food in the cooking cavity is less than the preset amount of food; when the time taken to heat the temperature in the cooking cavity to the first preset temperature is greater than or equal to the second preset time, it is determined that the amount of food in the cooking cavity is greater than or equal to the preset amount of food.

[0024] In this technical solution, a second preset time reference value that reflects the amount of different ingredients can be set in advance. In this way, during the early preheating process, if the preheating time is relatively short, it means that the heating to the temperature required for sterilization is relatively fast, which means that there are relatively few ingredients in the pot, so the second sterilization mode can be used. If the sterilization time is relatively long, it means that the heating to the temperature required for sterilization is relatively slow, which means that there are relatively more ingredients in the pot, so a mixed sterilization mode, that is, the second sterilization mode, can be used. This setting can judge the amount of ingredients based on the duration of the early preheating stage, making the judgment more accurate, the structure simpler, and basically no need to install other additional devices. Of course, the amount of ingredients can also be determined by setting a weighing device.

[0025] In any of the above technical solutions, the process of running the second sterilization mode to sterilize the food in the cooking cavity includes: controlling the sterilization device to turn on and perform ultraviolet sterilization; and controlling the sterilization device to turn off after a third preset time.

[0026] In the technical solution, the second sterilization mode is a pure UV and ultrasonic sterilization mode. That is, after turning on the UV sterilization function, the UV and ultrasonic sterilization devices can be turned on. These devices operate for a specific period of time and then turn off. In this stage, sterilization is primarily achieved through UV and ultrasonic sterilization.

[0027] In any of the above technical solutions, the process of running the third sterilization mode to sterilize the food in the cooking cavity includes: controlling the sterilization device to open, and at the same time, controlling the cooking equipment to exhaust according to a preset rule; after a fourth preset time, controlling the sterilization device to close.

[0028] In this technical solution, after the third sterilization mode is activated, sterilization devices such as ultraviolet and ultrasonic waves are first turned on. These devices operate for a specific duration and then shut down. During this phase, the temperature must be controlled within a higher range to achieve sterilization using a combination of heating, ultraviolet, and ultrasonic waves. To prevent excessive temperatures or pressures during this phase, exhaust can be periodically controlled. Once the sterilization duration has met the required requirements, the ultraviolet and ultrasonic waves can be turned off.

[0029] In any of the above technical solutions, before the step of determining the sterilization mode according to the cooking setting parameters, the method further includes: executing the preset processing steps before sterilization after the aseptic cooking instruction on the detection side.

[0030] In this technical solution, aseptic cooking involves, in addition to the sterilization stage and subsequent cooking stage, a pretreatment stage before sterilization. This pretreatment stage creates better conditions for subsequent sterilization, ensuring a more effective sterilization. Of course, the pre-set treatment step can also be another operation, such as a thawing step, or other necessary steps. In other words, during aseptic cooking, sterilization can be performed at the beginning or during cooking, but generally not after cooking is complete. This is because the goal of this application is to complete aseptic cooking, that is, to achieve aseptic cooking during the cooking process. In existing solutions, sterilization performed due to an excessively long reservation time is considered sterilization before cooking. Alternatively, sterilization performed due to a prolonged holding period after the reservation time is considered a post-cooking stage. These processes do not qualify as aseptic cooking in this application because they are not performed during the cooking process. In other words, if the existing cooking process is divided into a reservation stage, a preheating stage, a rapid heating stage, a stabilization stage, and a holding stage, the optimal option in this application is to perform sterilization before the preheating and rapid heating stages. Of course, other additional processing steps, such as a thawing step, may also be provided between the preheating stage and the rapid heating stage.

[0031] In the above technical solution, the high-temperature sterilization mode is run to sterilize the food in the cooking cavity as part of the subsequent cooking operation.

[0032] In this technical solution, since the cooking stabilization temperature or pressure and cooking stabilization time are greater than the high-temperature sterilization time and temperature, sterile cooking can be achieved directly during subsequent cooking. Therefore, there is no need to use other sterilization modes. In this case, although the high-temperature sterilization mode is determined, the high-temperature sterilization mode itself is part of the subsequent cooking process, thus simplifying the entire control process.

[0033] In the above technical solution, the cooking setting parameters include information about the type of food in the cooking cavity, and the control method includes: selecting at least one sterilization mode from at least two sterilization modes according to the information about the type of food.

[0034] The above steps specifically include: searching for a sterilization mode that matches the ingredients in the cooking chamber based on the information about the type of ingredients in the cooking chamber; and when a matching sterilization mode is found, sterilizing the ingredients in the cooking chamber using the matching sterilization mode. Furthermore, the corresponding sterilization mode can be matched based on the information about the type of ingredients and the sterilization time set by the user.

[0035] In this technical solution, the sterilization mode can be first determined based on the parameters set by the user, the default parameters of the device, and the information temporarily collected by the collection device on the device, and then the corresponding sterilization process can be performed based on the mode selected by the parameters. This solution can select different sterilization modes for processing according to the actual situation, so that the sterilization mode matches the actual situation. For example, different sterilization modes can be selected according to the type of food, or different sterilization modes can be selected according to the content of food in the cooking chamber. After sterilization, the food in the pot is in a sterile environment, and the food can then be subsequently sterile cooked. In this way, sterile cooking is achieved without affecting the taste of the original food, meeting the user's healthy cooking needs and improving the use value of the product. Among them, at least one sterilization mode includes ultraviolet sterilization mode, high-temperature sterilization mode or pasteurization mode.

[0036] Furthermore, a suitable sterilization mode can be determined based on the food type information. For example, for fruit and vegetable ingredients, pasteurization can be used, while for non-fruit and vegetable ingredients, ultraviolet sterilization or high-temperature sterilization can be used. On the one hand, the food type information can be input by the user himself, and on the other hand, an image acquisition device can be set on the cooking device to obtain the food type information. After obtaining the food type information, the sterilization mode corresponding to the food type can be matched according to the matching method set in advance. Specifically, common food types and their corresponding sterilization modes can be stored in the device in advance. At the same time, in order to avoid users waiting for a long time, users can also set the expected sterilization time in advance, and then select the sterilization mode based on the sterilization time set by the user.

[0037] Of course, a pasteurization button can also be directly set on the cooking device, and corresponding pasteurization mode buttons of different modes can be used. During operation, the food can be sterilized in the corresponding mode according to the mode selected by the user.

[0038] The preset cooking pressure and the preset cooking time are set by the user or by default for the cooking device.

[0039] In this technical solution, if the sterilization process takes a long time, that is, the heating to the temperature required for sterilization is relatively slow, which means that there are relatively more ingredients in the pot, then whether to use the mixed sterilization mode or the high-temperature sterilization mode in the later stage mainly depends on the cooking pressure and cooking time of the subsequent process. For example, if the cooking pressure and cooking time required by the user are relatively long, it means that the subsequent ingredients will still be cooked at high temperature. Therefore, there is no need for multiple mixed sterilizations, and the later cooking process can be directly used as the high-temperature sterilization process. On the contrary, if the cooking pressure set by the user or the default setting of the device is low or the cooking time is short, that is, the cooking conditions do not meet the requirements of high-temperature sterilization, then it is necessary to enable mixed sterilization to achieve sterilization at low pressure or in a short time.

[0040] In the above technical solution, the control method further includes: when the duration of the sterilization mode is greater than the duration required by the corresponding sterilization mode, stopping the sterilization process and determining that the sterilization is completed.

[0041] In this technical solution, the end of different sterilization modes can be reasonably controlled according to time, so that the duration of the sterilization stage can be accurately controlled, making the sterilization control process simpler.

[0042] In any of the above technical solutions, the cooking device includes a normal cooking mode, and the cooking device control method further includes: upon detecting a normal cooking mode command, controlling the cooking device to cook according to a preset normal cooking mode. Specifically, the cooking device includes both an aseptic cooking mode and a normal cooking mode. In the aseptic cooking mode, preheating is performed first, followed by sterilization in a different mode, and then subsequent cooking steps are performed. In the normal cooking mode, however, there is no sterilization process, and therefore, it is not aseptic cooking.

[0043] In the above technical solution, the cooking device also includes a pasteurization mode, and the control method further includes: pasteurizing the food after detecting the pasteurization instruction.

[0044] Furthermore, when the selected sterilization mode is the pasteurization mode, the process of sterilizing the food specifically includes: maintaining the temperature in the cooking cavity within a preset temperature range; controlling the cooking equipment to run in the pasteurization mode for a fourth preset time, and then ending the pasteurization.

[0045] In this technical solution, the cooking equipment also features a separate pasteurization mode, which can be used to pasteurize fruits and vegetables. For example, if you want to maintain the best taste of food while minimizing the loss of nutrients, but have flexible time constraints, you can choose low-temperature pasteurization. If you want to maintain the best taste of food while minimizing the loss of nutrients, but have very strict time constraints, you can choose high-temperature pasteurization. If you have strict sterilization requirements and need to achieve commercial sterility, you can choose the ultra-high temperature pasteurization mode.

[0046] Furthermore, the pasteurization mode is divided into multiple modes with different temperatures according to temperature. The control method also includes: determining the pasteurization mode according to the type of food to be sterilized, or determining the pasteurization mode according to the user's settings; controlling the cooking equipment to run the determined pasteurization mode for a fifth preset time.

[0047] Furthermore, the pasteurization mode includes one or more of the following modes: a first pasteurization mode, a second pasteurization mode and a third pasteurization mode, the preset temperature range corresponding to the first pasteurization mode is greater than the preset temperature range corresponding to the second pasteurization mode, and the preset temperature range corresponding to the second pasteurization mode is greater than the preset temperature range corresponding to the third pasteurization mode; the fourth preset time length corresponding to the second pasteurization mode is less than the fourth preset time length corresponding to the first pasteurization mode and is also less than the fourth preset time length corresponding to the third pasteurization mode.

[0048] In a specific embodiment, the pasteurization mode includes one or more of the following modes: a first pasteurization mode, wherein the pasteurization temperature conditions corresponding to the first pasteurization mode are: a preset temperature range is greater than or equal to 63°C and less than or equal to 66°C, and a fourth preset time is 20 minutes to 40 minutes; a second pasteurization mode, wherein the pasteurization temperature conditions corresponding to the second pasteurization mode are: a preset temperature range is greater than or equal to 75°C and less than or equal to 78°C, and a fourth preset time is 40 seconds to 80 seconds; a third pasteurization mode, wherein the pasteurization temperature conditions corresponding to the third pasteurization mode are: a preset temperature range is greater than or equal to 121°C and less than or equal to 123°C, and a fourth preset time is 20 minutes to 40 minutes.

[0049] In this technical solution, when pasteurizing food, the first pasteurization mode can be used for fruit and vegetable ingredients with low time requirements. In this case, the food temperature can be preheated to temperature T1, and then maintained within the range of 63°C-66°C for a period of time, which is generally around 30 minutes. For fruit and vegetable ingredients with higher time requirements, the second pasteurization mode can be used. In this case, the food temperature can be preheated to temperature T2, and then maintained within the range of 75°C-78°C for a period of time, which is generally around 1 minute. For ingredients such as meat that require deep sterilization, the third pasteurization mode can be used. In this case, the food temperature can be preheated to temperature T3, and then maintained at around 120°C for a period of time, which is generally around 30 minutes. In other words, after activating the pasteurization mode, different sterilization modes can be reasonably selected based on the food ingredients and the user's time requirements.

[0050] The technical solution of the second aspect of the present invention provides a control device for cooking equipment, including: a memory, a processor, and a program stored in the memory and runnable on the processor. When the program is executed by the processor, the steps defined by the control method for cooking equipment provided by any technical solution of the first aspect are implemented.

[0051] The cooking device control device provided by the technical solutions of the present invention includes: a memory, a processor, and a program stored in the memory and executable on the processor. When executed by the processor, the program is capable of implementing the steps defined in the cooking device control method provided by any of the technical solutions of the first aspect. Therefore, the cooking device control device has the beneficial effects of the cooking device control method provided by any of the technical solutions of the first aspect, and further description thereof will not be given here.

[0052] The technical solution of the third aspect of the present invention provides a cooking device, including: a cooking cavity for accommodating food; a heating device for heating the food in the cooking cavity; a timer for timing; and a control device for the cooking device provided by any technical solution of the second aspect.

[0053] The cooking device provided by the technical solution of the present invention includes, in addition to the cooking chamber and the heating device, a timer and the control device provided by the technical solution of the second aspect. Therefore, it also has all the beneficial effects of the control device provided by the technical solution of the second aspect, which will not be repeated here.

[0054] Furthermore, the cooking device is provided with a sterilizing device. The ultraviolet rays released by the sterilizing device can sterilize the food, thereby achieving the conditions required for aseptic cooking.

[0055] Furthermore, the cooking device is provided with a sterile cooking button and / or one or more sterilization mode buttons. When any sterilization mode button is triggered, the cooking device sterilizes the food in the cooking cavity in a corresponding mode.

[0056] In this technical solution, a sterile cooking button is provided on the operation area of the cooking device. By selecting this button, the user activates the cooking device and starts cooking according to the sterile cooking program. Furthermore, the cooking device may also be provided with one or more sterilization mode buttons. If the user does not want to start the cooking program, they can select the sterilization mode to sterilize only the ingredients. For example, fruits and vegetables can be sterilized without subsequent cooking.

[0057] The technical solution of the fourth aspect of the present invention provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed, the steps of the cooking device control method provided by any technical solution of the first aspect of the present invention are implemented.

[0058] Additional aspects and advantages of the invention will become apparent from the description which follows, or may be learned by practice of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0059] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of the embodiments with reference to the accompanying drawings, in which:

[0060] Figure 1a is a flow chart of a method for controlling a cooking device provided in Example 1 of the present invention;

[0061] Figure 1b is another flow chart of the method for controlling a cooking device provided in Example 1 of the present invention;

[0062] Figure 2 is a flow chart of another control method for a cooking device provided in Example 2 of the present invention;

[0063] Figure 3 is a flow chart of a method for controlling a cooking device provided in Example 3 of the present invention;

[0064] Figure 4 is a flow chart of a method for controlling a cooking device provided in Example 4 of the present invention;

[0065] Figure 5 is a flow chart of a method for controlling a cooking device provided in Example 5 of the present invention;

[0066] Figure 6 is a flow chart of a method for controlling a cooking device provided in Example 6 of the present invention;

[0067] Figure 7 is a flow chart of a method for controlling a cooking device provided in Example 7 of the present invention;

[0068] Figure 8 is a block diagram of a cooking device provided by an embodiment of the present invention.

[0069] in, Figure 8 The corresponding relationship between the reference numerals and component names is as follows:

[0070] 800 cooking device, 810 control device, 812 processor, 814 memory, 820 temperature detection device, 830 sterilization device, 840 timer, 850 heating device. DETAILED DESCRIPTION

[0071] In order to more clearly understand the above-mentioned objects, features and advantages of the present invention, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features therein can be combined with each other without conflict.

[0072] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited to the specific embodiments disclosed below.

[0073] 1 to Figure 8 The cooking device and its control method and control device provided according to some embodiments of the present invention are described.

[0074] Example 1

[0075] An embodiment of a first aspect of the present invention provides a control device for a cooking device. The control device is used in the cooking device. The cooking device includes at least two sterilization modes. The sterilization modes include a high-temperature sterilization mode and a non-high-temperature sterilization mode in which sterilization is performed using a sterilization device.

[0076] like Figure 1a As shown, the control method includes: after detecting the aseptic cooking instruction, controlling the cooking equipment to run aseptic cooking according to the cooking setting parameters. Among them, the aseptic cooking steps specifically include

[0077] S102, during the cooking process, determining the sterilization mode according to the cooking setting parameters.

[0078] S104: Control the cooking device to run the determined sterilization mode to sterilize the food in the cooking cavity. The cooking setting parameters include parameter information set by the user.

[0079] S106, after the sterilization is completed, the subsequent cooking operations are controlled according to the cooking setting parameters and the determined sterilization mode to perform subsequent cooking on the ingredients.

[0080] According to an embodiment of the present invention, a control device for a cooking device can perform aseptic cooking on ingredients after detecting the activation of an aseptic cooking instruction. The aseptic cooking process includes a sterilization step. Specifically, in addition to the normal cooking process, the aseptic cooking stage includes an additional sterilization step before cooking is complete, thereby achieving aseptic cooking. After sterilization is complete, subsequent steps proceed, and these cooking steps are adjusted based on the previous sterilization mode. This ensures that the sterilization stage and subsequent cooking stages are interconnected, avoiding conflicts between the sterilization mode and the subsequent cooking mode. For example, if the sterilization mode is pasteurization, the subsequent cooking process should ensure that the temperature is not too high to maintain the taste of the ingredients and prevent loss of nutritional value. Furthermore, the cooking device includes at least two sterilization modes. Before sterilization, the optimal sterilization mode can be determined based on cooking parameters such as user settings, and sterilization is then performed using the determined sterilization mode. This automatically selects the sterilization mode with the best sterilization effect, thereby achieving aseptic cooking. In this way, sterile cooking is achieved without affecting the taste of the original food, meeting the user's healthy cooking needs and improving the product's use value.

[0081] Among them, in this application, cooking equipment is mainly a device that can heat the pot, such as an electric rice cooker, an electric pressure cooker, an induction cooker, etc. That is, the cooking cavity here is the accommodating space inside the pot.

[0082] In the above embodiment, if Figure 1b As shown, the control method further includes:

[0083] S100: After the aseptic cooking instruction is detected, the cooking cavity is heated until the temperature in the cooking cavity reaches a first preset temperature or the heating time reaches a first preset time. Then, the process proceeds to S102.

[0084] S102, during the cooking process, determining the sterilization mode according to the cooking setting parameters.

[0085] S104: Control the cooking device to run the determined sterilization mode to sterilize the food in the cooking cavity. The cooking setting parameters include parameter information set by the user.

[0086] S106, after the sterilization is completed, the subsequent cooking operations are controlled according to the cooking setting parameters and the determined sterilization mode to perform subsequent cooking on the ingredients.

[0087] In this embodiment, after detecting that the sterile cooking command has been activated, preheating can be performed to raise the temperature within the cooking chamber to a first preset temperature. That is, during sterile cooking, the temperature is first heated to a certain temperature before the subsequent sterilization mode selection is made. This configuration takes into account that all sterilization modes require a certain temperature, so preheating is a good idea. Furthermore, the time required to preheat to the first preset temperature can be used to roughly determine the amount of food in the cooking chamber, which can then be used as a criterion for subsequent mode selection.

[0088] Furthermore, in the detection side aseptic cooking instruction, the cooking cavity is heated to a first preset temperature before proceeding to the next step. The time required to heat the temperature in the cooking cavity to the first preset temperature is greater than the first preset time.

[0089] In this embodiment, the preheating stage is controlled according to the temperature. After the temperature is reached, the subsequent steps are carried out. The first preset time here is for insurance purposes. For example, if the temperature detection device breaks down and cannot detect the temperature, if the temperature is relied upon, the step will continue, making it impossible to carry out the subsequent steps. Therefore, the scheme stipulates that no matter whether the temperature reaches the first preset temperature requirement, the next step will be carried out as long as the time is reached. In order to avoid the contradiction between the time and the temperature, the second preset time must be much longer than the time it takes to heat the temperature to the second temperature. That is, under normal circumstances, when the temperature reaches the second preset temperature, the time required is much less than the second time. At this time, the time condition does not work. This setting controls the end process of the preheating stage at the same time through the two conditions of temperature and time, ensuring that after the preheating stage, it can flow to the next step according to the required process.

[0090] Example 2

[0091] The second embodiment of the first aspect of the present invention provides a control method for a pressure cooking device, such as a pressure cooker or a micro-pressure cooking device. In this method, the user is required to set the cooking stabilization time and the cooking stabilization pressure, wherein, Figure 2 As shown, the control method includes the following steps:

[0092] S202, obtaining the cooking stabilization time and cooking stabilization pressure set by the user.

[0093] In this step, the user sets the desired cooking stabilization time, cooking stabilization temperature, or cooking stabilization pressure before use. The cooking stabilization temperature here refers to the temperature during the cooking stabilization phase. The cooking stabilization pressure here refers to the pressure during the cooking stabilization phase. The cooking stabilization time refers to the duration of the cooking stabilization phase. That is, the temperature and pressure during the cooking process are not completely constant, especially at the beginning and end, when the temperature and pressure fluctuate significantly. However, during the cooking process, there is a long period of time when the cooking temperature or pressure remains stable for an extended period, and the cooking of the ingredients is primarily completed during this phase. In particular, electric pressure cookers and micro-pressure cooking devices have a pressure holding phase. The holding pressure, temperature, and holding time during this phase are referred to as the cooking stabilization pressure, cooking stabilization temperature, and cooking stabilization time in this application. The cooking stabilization time, cooking stabilization temperature, or pressure essentially determine the temperature and duration of the cooking process. Therefore, if the user-set cooking stabilization time, cooking stabilization temperature, or pressure meet the requirements for high-temperature sterilization mode, the sterilization mode is directly set to high-temperature sterilization mode, thereby sterilizing the ingredients at high temperature. That is, if the cooking process set by the user already meets the conditions for high-temperature sterilization mode, high-temperature sterilization can be completed through the subsequent cooking process, so there is no need to use other modes for sterilization. Conversely, if the cooking process set by the user does not meet the conditions for high-temperature sterilization mode, that is, high-temperature sterilization cannot be achieved through the subsequent cooking process, then it is necessary to set up an additional sterilization mode to complete the sterilization. This mode is non-high-temperature sterilization, that is, a mode that uses an external sterilization device for sterilization. For example, the common ultraviolet sterilization mode and ultrasonic sterilization mode. This setting can reasonably determine the sterilization mode based on the user's set temperature / pressure and time information, so that it can automatically select the sterilization method with the best sterilization effect to achieve sterile cooking. In this way, sterile cooking is achieved without affecting the taste of the original food, meeting the user's healthy cooking needs and enhancing the product's use value.

[0094] like Figure 2 As shown, the control method further includes:

[0095] S204: After the aseptic cooking instruction is obtained, the cooking cavity is first heated until the temperature in the cooking cavity reaches a first preset temperature or the heating time reaches a first preset time.

[0096] like Figure 2 As shown, the control method further includes:

[0097] S206: Determine whether the cooking stabilization time and cooking stabilization pressure set by the user meet the requirements of the high-temperature sterilization mode. If they meet the requirements, go to S208; otherwise, go to S210.

[0098] S208, sterilizing the food according to the high temperature sterilization mode and performing subsequent cooking control.

[0099] S210, determining whether the food in the cooking chamber is greater than or equal to a preset time length, if less than, go to S212, otherwise go to S214.

[0100] S212, control the cooking device to run the second sterilization mode to sterilize the food in the cooking cavity. After the sterilization is completed, control the subsequent cooking operations according to the cooking stabilization time, cooking stabilization pressure and the second sterilization mode set by the user to perform subsequent cooking on the food.

[0101] S214, control the cooking device to run the third sterilization mode to sterilize the food in the cooking cavity. After the sterilization is completed, control the subsequent cooking operations according to the cooking stabilization time, cooking stabilization pressure and the third sterilization mode set by the user to perform subsequent cooking on the food.

[0102] In this embodiment, the non-high-temperature sterilization mode includes two sterilization modes with different temperature requirements. Since the sterilization capabilities of different sterilization modes are limited, in practice, the sterilization mode can be selected based on the amount of food in the pot. For example, when the amount of food is less than a first set amount, UV sterilization is selected, while when the amount of food is greater than a second set amount, a mixed sterilization mode (a combination of UV and high-temperature sterilization) can be selected. In the second sterilization mode, since the sterilization process primarily relies on the sterilization device rather than high temperatures to kill bacteria, the temperature and pressure are low at this stage, and therefore, exhaust control is not required. However, if the chamber is determined to contain a large amount of food, in addition to turning on the sterilization device for sterilization, the maintenance temperature in this mode must be increased to ensure effective sterilization. To prevent further increases in pressure and temperature, exhaust can be appropriately controlled during this process to achieve pressure and temperature control.

[0103] In the above embodiment, step S212 specifically includes:

[0104] Determine whether the time taken to heat the cooking chamber to the first preset temperature is less than a second preset time. If so, determine that the amount of food in the cooking chamber is less than a preset amount. Otherwise, determine that the amount of food in the cooking chamber is greater than or equal to the preset amount.

[0105] In this embodiment, a second preset time reference value that reflects the amount of different ingredients can be set in advance. In this way, during the early preheating process, if the preheating time is relatively short, it means that the heating to the temperature required for sterilization is relatively fast, which means that there are relatively few ingredients in the pot, so the second sterilization mode can be used. If the sterilization time is relatively long, it means that the heating to the temperature required for sterilization is relatively slow, which means that there are relatively more ingredients in the pot, so a mixed sterilization mode, that is, the second sterilization mode, can be used. This setting can judge the amount of ingredients based on the duration of the early preheating stage, making the judgment more accurate, the structure simpler, and basically no need to install other additional devices. Of course, the amount of ingredients can also be determined by setting a weighing device.

[0106] Furthermore, when the second sterilization mode is selected, the specific sterilization process is as follows: the sterilization device is turned on to perform ultraviolet sterilization. Then, a timer is started. After the timer reaches a third preset time, the sterilization device is turned off.

[0107] In this embodiment, the second sterilization mode is a pure UV, ultrasonic, and other sterilization mode. That is, after the UV sterilization function is activated, the UV, ultrasonic, and other sterilization devices can be turned on. These devices operate for a specific period of time and then turn off. In this stage, sterilization is primarily achieved through UV, ultrasonic, and other sterilization methods.

[0108] Furthermore, when the third sterilization mode is selected, the specific sterilization process is as follows: the sterilization device is turned on and a timer is started. Simultaneously, the cooking device is controlled to exhaust air according to a preset pattern. After the fourth preset timer is reached, the sterilization device is turned off.

[0109] In this embodiment, after the third sterilization mode is activated, sterilization devices such as ultraviolet and ultrasonic waves are first turned on. These devices operate for a specified period of time before being turned off. During this phase, the temperature must be controlled within a higher range to achieve sterilization using a combination of heating, ultraviolet, and ultrasonic waves. To prevent excessive temperatures or pressures during this phase, exhaust can be periodically controlled. Once the desired sterilization duration has been met, the ultraviolet and ultrasonic waves can be turned off.

[0110] In the above embodiment, the high temperature sterilization mode is run to sterilize the food in the cooking cavity as part of the subsequent cooking operation.

[0111] In this embodiment, since the cooking stabilization temperature or pressure and cooking stabilization time are greater than the high-temperature sterilization time and temperature, sterile cooking can be achieved directly during subsequent cooking. Therefore, there is no need to use other sterilization modes. In this case, although the high-temperature sterilization mode is determined, the high-temperature sterilization mode itself is part of the subsequent cooking process, thus simplifying the entire control process.

[0112] Example 3

[0113] According to the control method provided by the embodiment of the present invention, Figure 3 As shown, it includes the following steps:

[0114] S300: Obtain the cooking stabilization time and cooking stabilization pressure set by the user.

[0115] S302: After the aseptic cooking instruction is detected, a preset process is executed.

[0116] S304: During the cooking process, a sterilization mode is determined according to the cooking stabilization time and cooking stabilization pressure set by the user.

[0117] S306: Control the cooking device to operate in the determined sterilization mode to sterilize the food in the cooking cavity. Specifically, when it is determined that the cooking stable time and cooking stable pressure meet the conditions of the high-temperature sterilization mode, the sterilization mode is determined to be the high-temperature sterilization mode;

[0118] When it is determined that the cooking stabilization time and the cooking stabilization pressure do not meet the conditions of the high-temperature sterilization mode, the sterilization mode is determined to be the non-high-temperature sterilization mode, and the temperature or pressure in the cooking cavity in the high-temperature sterilization mode is lower than the temperature or pressure in the cooking cavity in the non-high-temperature sterilization mode.

[0119] In this embodiment, aseptic cooking includes, in addition to the sterilization stage and subsequent cooking stage, a pretreatment stage before sterilization. This pretreatment stage creates better conditions for subsequent sterilization, ensuring a more effective sterilization. Of course, the pre-set processing step can also be other operations, such as a thawing step, or other necessary steps. In other words, during aseptic cooking, sterilization can be performed at the beginning or during cooking, but generally not after cooking is complete. This is because the goal of this application is to complete aseptic cooking, that is, to achieve aseptic cooking during the cooking process. In existing solutions, sterilization performed due to an excessively long reservation time is considered sterilization before cooking. Alternatively, sterilization performed due to a prolonged holding period caused by a long reservation time is considered sterilization after cooking is complete. These processes do not qualify as aseptic cooking in this application, as they are not performed during the cooking process. In other words, if the existing cooking process is divided into a reservation stage, a preheating stage, a rapid heating stage, a stabilization stage, and a holding stage, the optimal option in this application is to perform sterilization before the preheating and rapid heating stages. Of course, other additional processing steps, such as a thawing step, may also be provided between the preheating stage and the rapid heating stage.

[0120] Example 4

[0121] According to an embodiment of the present invention, the cooking setting parameters include information about the type of food in the cooking cavity. Before operation, it can automatically select the sterilization mode and subsequent cooking program based on the type information. Figure 4 As shown, the control method specifically includes the following steps:

[0122] S402, obtaining food type information and a sterilization time set by the user, wherein the food type information is input by the user or automatically identified by the food type device.

[0123] S404: Determine the sterilization mode and subsequent cooking procedures in the aseptic cooking process according to the type information.

[0124] S406: During the cooking process, cooking is performed according to the determined sterilization mode.

[0125] S408: After the cooking is completed, subsequent cooking is performed according to the determined subsequent cooking program.

[0126] In this embodiment, the sterilization mode can be first determined based on user-set parameters, device default parameters, and information temporarily collected by the device's collection device, and then the corresponding sterilization process can be performed based on the mode selected by the parameters. This solution can select different sterilization modes for processing according to actual conditions, so that the sterilization mode matches the actual situation. For example, different sterilization modes can be selected based on the type of ingredients, or different sterilization modes can be selected based on the amount of ingredients in the cooking chamber. After sterilization, the ingredients in the pot are in a sterile environment, and subsequent sterile cooking of the ingredients can then be performed. In this way, sterile cooking is achieved without affecting the taste of the original food, meeting the user's healthy cooking needs and enhancing the product's usability. Among them, at least one sterilization mode includes ultraviolet sterilization mode, high-temperature sterilization mode, or pasteurization mode.

[0127] Furthermore, a suitable sterilization mode can be determined based on the food type information. For example, for fruit and vegetable ingredients, pasteurization can be used, while for non-fruit and vegetable ingredients, ultraviolet sterilization or high-temperature sterilization can be used. On the one hand, the food type information can be input by the user himself, and on the other hand, an image acquisition device can be set on the cooking device to obtain the food type information. After obtaining the food type information, the sterilization mode corresponding to the food type can be matched according to the matching method set in advance. Specifically, common food types and their corresponding sterilization modes can be stored in the device in advance. At the same time, in order to avoid users waiting for a long time, users can also set the expected sterilization time in advance, and then select the sterilization mode based on the sterilization time set by the user.

[0128] Of course, a pasteurization button can also be directly set on the cooking device, and corresponding pasteurization mode buttons of different modes can be used. During operation, the food can be sterilized in the corresponding mode according to the mode selected by the user.

[0129] The preset cooking pressure and the preset cooking time are set by the user or by default for the cooking device.

[0130] In this embodiment, if the sterilization process takes a long time, that is, it is slow to heat to the sterilization temperature, which means that there are relatively many ingredients in the pot, then whether to use the mixed sterilization mode or the high-temperature sterilization mode in the later stage depends mainly on the cooking pressure and cooking time of the subsequent process. For example, if the cooking pressure and cooking time required by the user are relatively long, it means that the subsequent ingredients will still be cooked at high temperature. Therefore, there is no need to perform multiple mixed sterilizations, and the later cooking process can be directly used as the high-temperature sterilization process. Conversely, if the cooking pressure set by the user or the default setting of the device is low or the cooking time is short, that is, the cooking conditions do not meet the requirements of high-temperature sterilization, then it is necessary to enable mixed sterilization to achieve sterilization at low pressure or in a short time.

[0131] Example 5

[0132] The control method provided in the embodiment of the present invention includes not only a sterile cooking program, but also a separate sterilization mode. That is, in addition to sterile cooking, the cooking device can also sterilize the food separately. Figure 5 As shown, the control method is as follows:

[0133] S502: When a sterilization instruction is detected, the cooking device sterilizes in the sterilization mode corresponding to the sterilization instruction. In this step, the end of different sterilization modes can be reasonably controlled according to time, thereby accurately controlling the duration of the sterilization stage and making the sterilization control process simpler.

[0134] S504: When the aseptic cooking instruction is detected, the operation of the equipment is controlled according to the aseptic cooking process to achieve aseptic cooking of the food.

[0135] Example 6

[0136] The control method provided by the embodiment of the present invention includes not only the aseptic cooking program, but also a separate sterilization mode. It also includes a normal cooking mode, that is, the cooking device can perform a separate sterilization of the food in addition to aseptic cooking, and can also perform normal cooking. Figure 6 As shown, the control method is as follows:

[0137] S602: When a sterilization instruction is detected, the cooking device sterilizes in the sterilization mode corresponding to the sterilization instruction. In this step, the end of different sterilization modes can be reasonably controlled according to time, thereby accurately controlling the duration of the sterilization stage and making the sterilization control process simpler.

[0138] S604: When the aseptic cooking instruction is detected, the operation of the equipment is controlled according to the aseptic cooking process to achieve aseptic cooking of the food.

[0139] S606: When a normal cooking mode command is detected, the cooking device is controlled to perform cooking according to the preset normal cooking mode. Specifically, the cooking device includes both an aseptic cooking mode and a normal cooking mode. In the aseptic cooking mode, preheating is performed first, followed by sterilization in a different mode, and then subsequent cooking steps are performed. In the normal cooking mode, there is no sterilization process, and therefore, it is not aseptic cooking.

[0140] Example 7

[0141] The control method provided in the embodiment of the present invention includes not only an aseptic cooking program, but also a pasteurization mode. That is, in addition to aseptic cooking, the cooking device can also perform separate pasteurization on the food. Figure 7 As shown, the control method is as follows:

[0142] S702, after the pasteurization instruction is detected, the food is pasteurized. In this step, the end of pasteurization can be reasonably controlled according to time, so that the duration of the pasteurization stage can be accurately controlled, making the sterilization control process simpler.

[0143] S704: When the aseptic cooking instruction is detected, the operation of the equipment is controlled according to the aseptic cooking process to achieve aseptic cooking of the food.

[0144] Furthermore, when the selected sterilization mode is the pasteurization mode, the process of sterilizing the food specifically includes: maintaining the temperature in the cooking cavity within a preset temperature range; controlling the cooking equipment to run in the pasteurization mode for a fourth preset time, and then ending the pasteurization.

[0145] In this embodiment, the cooking device also features a separate pasteurization mode, which can be used to pasteurize fruits and vegetables. For example, if you want to maintain the best taste of food while minimizing the loss of nutrients, and have flexible processing time requirements, you can choose low-temperature pasteurization. If you want to maintain the best taste of food while minimizing the loss of nutrients, but have strict processing time requirements, you can choose high-temperature pasteurization. If you have strict sterilization requirements and need to achieve commercial sterility, you can choose the ultra-high temperature pasteurization mode.

[0146] Furthermore, the pasteurization mode is divided into multiple modes with different temperatures according to temperature. The control method also includes: determining the pasteurization mode according to the type of food to be sterilized, or determining the pasteurization mode according to the user's settings; controlling the cooking equipment to run the determined pasteurization mode for a fifth preset time.

[0147] Furthermore, the pasteurization mode includes one or more of the following modes: a first pasteurization mode, a second pasteurization mode and a third pasteurization mode, the preset temperature range corresponding to the first pasteurization mode is greater than the preset temperature range corresponding to the second pasteurization mode, and the preset temperature range corresponding to the second pasteurization mode is greater than the preset temperature range corresponding to the third pasteurization mode; the fourth preset time length corresponding to the second pasteurization mode is less than the fourth preset time length corresponding to the first pasteurization mode and is also less than the fourth preset time length corresponding to the third pasteurization mode.

[0148] In a specific embodiment, the pasteurization mode includes one or more of the following modes: a first pasteurization mode, wherein the pasteurization temperature conditions corresponding to the first pasteurization mode are: a preset temperature range is greater than or equal to 63°C and less than or equal to 66°C, and a fourth preset time is 20 minutes to 40 minutes; a second pasteurization mode, wherein the pasteurization temperature conditions corresponding to the second pasteurization mode are: a preset temperature range is greater than or equal to 75°C and less than or equal to 78°C, and a fourth preset time is 40 seconds to 80 seconds; a third pasteurization mode, wherein the pasteurization temperature conditions corresponding to the third pasteurization mode are: a preset temperature range is greater than or equal to 121°C and less than or equal to 123°C, and a fourth preset time is 20 minutes to 40 minutes.

[0149] In this embodiment, when pasteurizing ingredients, the first pasteurization mode can be used for fruit and vegetable ingredients with low time requirements. In this mode, the ingredients are preheated to temperature T1 and then maintained within the range of 63°C-66°C for a period of time, typically around 30 minutes. For fruit and vegetable ingredients with higher time requirements, the second pasteurization mode can be used. In this mode, the ingredients are preheated to temperature T2 and then maintained within the range of 75°C-78°C for a period of time, typically around 1 minute. For ingredients such as meat that require deep sterilization, the third pasteurization mode can be used. In this mode, the ingredients are preheated to temperature T3 and then maintained at approximately 120°C for a period of time, typically around 30 minutes. In other words, after activating the pasteurization mode, different pasteurization modes can be appropriately selected based on the ingredients and the user's time requirements.

[0150] like Figure 8As shown, an embodiment of the second aspect of the present invention provides a control device 810 for a cooking device, comprising: a memory 814, a processor 812, and a program stored in the memory and executable on the processor 812. When the program is executed by the processor 812, the steps defined by the control method for the cooking device provided in any embodiment of the first aspect are implemented.

[0151] According to an embodiment of the present invention, a cooking device control device 810 includes a memory 814, a processor 812, and a program stored in the memory and executable by the processor 812. When executed by the processor 812, the program is capable of implementing the steps defined in the cooking device control method provided in any embodiment of the first aspect. Therefore, the cooking device control device has the beneficial effects of the cooking device control method provided in any embodiment of the first aspect, and further description thereof will not be given here.

[0152] like Figure 8 As shown, an embodiment of the third aspect of the present invention provides a cooking device 800, including: a cooking cavity for accommodating food; a heating device 850 for heating the food in the cooking cavity; a timer 840 for timing; and a control device 810 of the cooking device 800 provided in any embodiment of the second aspect.

[0153] The cooking device 800 according to the embodiment of the present invention includes, in addition to the cooking cavity and the heating device 850, a timer 840 and the control device 810 according to the second embodiment. Therefore, the cooking device 800 also has all the advantages of the control device 810 according to the second embodiment, which will not be further described here.

[0154] Furthermore, the cooking device 800 is provided with a sterilizing device 830. The ultraviolet rays released by the sterilizing device 830 can sterilize the food, thereby achieving the conditions required for aseptic cooking.

[0155] Furthermore, the cooking device 800 is provided with a sterile cooking button and / or one or more sterilization mode buttons. When any sterilization mode button is triggered, the cooking device 800 sterilizes the food in the cooking cavity in the corresponding mode.

[0156] In this embodiment, a sterile cooking button is provided on the operating area of cooking device 800. By selecting this button, the user activates cooking device 800 and initiates cooking according to the sterile cooking program. Furthermore, cooking device 800 may also be provided with one or more sterilization mode buttons. If the user does not wish to initiate the cooking program, they can select sterilization mode to sterilize only the ingredients. For example, fruits and vegetables can be sterilized without subsequent cooking.

[0157] In embodiment 1 of the third aspect of the present invention, a cooking device 800 is provided. The cooking device 800 is a pressure cooker or a micro-pressure cooking device. It includes a detachable pot, a heating device 850, a timer 840, and a control device 810 provided in any embodiment of the second aspect. The pot is used to accommodate food. The heating device 850 is used to heat the food in the pot; the timer 840 is used for timing. The control device 810 is used to implement the control method of the first aspect. The sterilization device 830 is installed on the detachable pot and can act on the pot to sterilize the food in the pot.

[0158] Furthermore, the cooking device 800 further includes a temperature detection device 820 or a temperature control device. The temperature in the cooking cavity can be controlled by the temperature detection device 820 or the temperature control device.

[0159] Furthermore, the heating device 850 can be a hot plate heating device, an electromagnetic heating device, a steam heating device, an infrared heating device, or other various heating devices.

[0160] Embodiment 2 of the third aspect of the present invention provides a cooking device 800. Cooking device 800 includes an electrically controlled heating stove, such as an induction cooker, and a dedicated pot heated by the induction cooker. The induction cooker is provided with a control device 810 provided in any embodiment of the second aspect. The pot is a dedicated pot for an induction cooker and is used to hold food. Control device 810 is configured to implement the control method of the first aspect.

[0161] The electric heating stove is equipped with cooking modes such as stir-frying, boiling, and steaming. In addition, it also has at least one sterilization mode. Specifically, the electric heating stove includes a heating device 850 that can heat the pot used by the electric heating stove to heat or sterilize the ingredients in the pot. Furthermore, the electric heating stove is equipped with a timer 840 for timing.

[0162] In one embodiment, the sterilizing device 830 is installed on a special cookware. In this case, the special cookware and the electrically controlled heating stove are a single component.

[0163] In another embodiment, the sterilization device 830 can be removably mounted on a conventional cookware and can be used within the cookware. Specifically, the sterilization device 830 can be removably mounted on the inner wall of the conventional cookware and includes a UV, ultrasonic, or other sterilization device with a certain degree of waterproofing and high-temperature resistance. Furthermore, an area for the UV, ultrasonic, or other sterilization device can be provided on an electric heating stove, such as an electrically controlled heating stove, to prevent loss of the UV, ultrasonic, or other sterilization device.

[0164] Furthermore, the cooking device 800 is provided with an ultraviolet sterilizer. The ultraviolet rays released by the ultraviolet sterilizer can sterilize items. Furthermore, the cooking device is provided with an ultrasonic sterilizer, which can use ultrasonic waves for sterilization.

[0165] An embodiment of the fourth aspect of the present invention provides a computer-readable storage medium having a computer program stored thereon. When the computer program is executed, the steps of the cooking device control method provided by any embodiment of the first aspect of the present invention are implemented.

[0166] In this specification, the terms "connect," "install," and "fix" should be understood broadly. For example, "connect" can refer to a fixed connection, a detachable connection, or an integral connection; it can refer to a direct connection or an indirect connection through an intermediary. Those skilled in the art will understand the specific meanings of these terms in the present invention based on specific circumstances.

[0167] Throughout this specification, terms such as "one embodiment," "some embodiments," and "specific embodiments" mean that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. In this specification, schematic representations of these terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0168] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device is used to heat the cooking cavity, the cooking device includes at least two sterilization modes, and the control method of the cooking device includes: After detecting the aseptic cooking instruction, controlling the cooking device to perform aseptic cooking according to the cooking setting parameters, the aseptic cooking steps include: During the cooking process, the sterilization mode is determined according to the cooking setting parameters; controlling the cooking device to operate the determined sterilization mode to sterilize the food in the cooking cavity, wherein the cooking setting parameters include parameter information set by a user; After the sterilization is completed, controlling subsequent cooking operations according to the cooking setting parameters and the determined sterilization mode to subsequently cook the food; The parameter information set by the user includes a cooking stabilization time, a cooking stabilization temperature, or a pressure set by the user. The step of determining the sterilization mode according to the cooking setting parameters specifically includes: When it is determined that the parameter information set by the user meets the conditions of the high-temperature sterilization mode, determining that the sterilization mode is the high-temperature sterilization mode; When it is determined that the parameter information set by the user does not meet the conditions of the high-temperature sterilization mode, the sterilization mode is determined to be a non-high-temperature sterilization mode, and the temperature or pressure in the cooking cavity in the high-temperature sterilization mode is greater than the temperature or pressure in the cooking cavity in the non-high-temperature sterilization mode.

2. The cooking device control method according to claim 1, wherein: Before the step of determining the sterilization mode according to the cooking setting parameters, the method further includes: After detecting the sterile cooking instruction, the cooking cavity is heated. After the temperature in the cooking cavity is heated to a first preset temperature or a first preset time, the step of determining the sterilization mode according to the cooking setting parameters is performed.

3. The cooking device control method according to claim 2, characterized in that: After the temperature in the cooking cavity is heated to either the first preset temperature or the first preset time, performing the step of determining the sterilization mode according to the cooking setting parameters; Wherein, the time required to heat the temperature in the cooking cavity to the first preset temperature is less than the first preset time.

4. The cooking device control method according to claim 1, wherein: The non-high temperature sterilization mode includes a second sterilization mode and a third sterilization mode, and the control method further includes: When it is determined that the amount of food in the cooking cavity is less than a preset amount of food, determining that the sterilization mode is the second sterilization mode; When it is determined that the amount of food in the cooking cavity is greater than or equal to the preset amount of food, determining that the sterilization mode is the third sterilization mode; The temperature in the cooking cavity in the second sterilization mode is lower than the temperature in the cooking cavity in the third sterilization mode.

5. The cooking device control method according to claim 4, characterized in that: Also includes: When the time taken to heat the temperature in the cooking cavity to the first preset temperature is less than the second preset time, determining that the amount of food in the cooking cavity is less than the preset amount of food; When the time taken to heat the temperature in the cooking cavity to the first preset temperature is greater than or equal to the second preset time, it is determined that the amount of food in the cooking cavity is greater than or equal to the preset amount of food.

6. The cooking device control method according to claim 4, characterized in that: The process of running the second sterilization mode to sterilize the food in the cooking cavity includes: Control the sterilization device to open; After a third preset time period, the sterilization device is controlled to be turned off.

7. The cooking device control method according to claim 4, characterized in that: The process of running the third sterilization mode to sterilize the food in the cooking cavity includes: Controlling the sterilization device to open, and at the same time, controlling the cooking device to exhaust according to a preset rule; After a fourth preset time period, the sterilization device is controlled to be turned off.

8. The cooking device control method according to claim 1, wherein: Before the step of determining the sterilization mode according to the cooking setting parameters, the method further includes: After the aseptic cooking instruction is detected, the preset processing steps before sterilization are executed.

9. The cooking device control method according to claim 2, wherein: The high temperature sterilization mode is run to sterilize the food in the cooking cavity as part of the subsequent cooking operation.

10. The control method of a cooking device according to any one of claims 1 to 9, characterized in that: The cooking device also includes a pasteurization mode, and the control method further includes: After the pasteurization instruction is detected, the ingredients are pasteurized.

11. A control device for a cooking device, characterized in that: include: A memory, a processor, and a program stored in the memory and executable on the processor, wherein the program is used by the processor to implement the steps defined in the method for controlling a cooking device according to any one of claims 1 to 10.

12. A cooking device, characterized in that: include: A cooking cavity for accommodating food; A heating device, used for heating the food in the cooking cavity; Timer, used for timing; The control device for cooking equipment according to claim 11.

13. The cooking device according to claim 12, wherein The cooking device is provided with a sterilizing device; and / or The cooking device is provided with an aseptic cooking button and / or one or more pasteurization buttons.

14. A computer-readable storage medium, characterized in that A computer program is stored thereon, and when the computer program is executed, the steps of the method for controlling the cooking device according to any one of claims 1 to 10 are implemented.

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