Meat cooking method and steam oven

Abstract

The present application relates to the technical field of steam ovens, and in particular to a meat cooking method and a steam oven. The method comprises: after a user places food into the steam oven, starting a steam generator to spray steam into the steam oven, heating the cavity temperature to a preset first cavity temperature, and increasing the cavity humidity to the preset first cavity humidity; when the center temperature of the food reaches the preset first center temperature, reducing the steam sprayed into the cavity by the steam generator, reducing the cavity humidity to a preset second cavity humidity, and maintaining the cavity humidity at the preset second cavity humidity, while opening the hot air pipe; when it is detected that the center temperature of the food reaches the preset second center temperature, turning off the steam generator, and heating the cavity temperature to the preset second cavity temperature through the hot air pipe. When it is detected that the center temperature of the food reaches the preset third center temperature, the hot air pipe is turned off. The present application can achieve a cooking effect of shortening the cooking time and making the food crispy on the outside and tender on the inside.

Description

Technical Field

[0001] The present application relates to the technical field of steam ovens, and in particular to a meat cooking method and a steam oven. Background Art

[0002] Steam ovens, which offer both steaming and baking functions, have greatly enriched consumers' cooking needs and are gaining widespread recognition. However, when roasting large cuts of meat, setting the oven cavity temperature too high can easily burn the skin due to the thickness of the cut. If the cavity temperature is set too low, the food absorbs more heat during the roasting process, causing the cavity temperature to drop significantly, requiring more time to cook. Therefore, a method for cooking meat is urgently needed. Summary of the Invention

[0003] Based on this, it is necessary to provide a meat cooking method and a steam oven for the above-mentioned technical problems.

[0004] In a first aspect, a meat cooking method is provided, wherein the method is applied to a steam oven, and the method comprises:

[0005] When the user puts food into the steam oven, the steam generator is started to spray steam into the cavity of the steam oven, heating the cavity temperature to a preset first cavity temperature and increasing the cavity humidity to a preset first cavity humidity;

[0006] When it is detected that the center temperature of the food reaches a preset first center temperature, the steam injected into the cavity by the steam generator is reduced, the cavity humidity is reduced to a preset second cavity humidity, and the cavity humidity is maintained at the preset second cavity humidity, and the hot air pipe is opened at the same time;

[0007] When it is detected that the center temperature of the food reaches a preset second center temperature, the steam generator is turned off, and the cavity temperature is heated to a preset second cavity temperature through the hot air pipe, wherein the second cavity temperature is greater than the first cavity temperature, and the second center temperature is greater than the first center temperature;

[0008] When it is detected that the center temperature of the food reaches a preset third center temperature, the hot air pipe is closed, and the third center temperature is greater than the second center temperature.

[0009] As an optional implementation, the temperature of the first cavity is greater than 0 degrees, and the temperature of the second cavity is less than 280 degrees.

[0010] As an optional implementation, the first center temperature is greater than 0 degrees, and the third center temperature is less than 100 degrees.

[0011] As an optional implementation manner, heating the cavity temperature to a preset second cavity temperature through the hot air pipe includes:

[0012] The power of the hot air pipe is adjusted to a preset maximum power, and the cavity temperature is heated to the preset second cavity temperature.

[0013] As an optional implementation manner, the preset maximum power is 1500W.

[0014] As an optional implementation manner, the humidity of the first cavity is 100%, and the humidity of the second cavity ranges from 0 to 50%.

[0015] As an optional embodiment, starting the steam generator to spray steam into the cavity of the steam oven to heat the cavity temperature to a preset first cavity temperature and increase the cavity humidity to a preset first cavity humidity includes:

[0016] starting the heating tube of the steam generator according to a preset first heating power;

[0017] starting a water pump of the steam generator according to a preset first water pump power, and pumping water in the water tank of the steam oven into the heating tube through the water pump;

[0018] heating water through the heating pipe to generate steam;

[0019] The steam is sprayed into the cavity of the steam oven through the nozzle of the steam generator, so that the cavity temperature is increased to a preset first cavity temperature, and the cavity humidity is increased to a preset first cavity humidity.

[0020] As an optional embodiment, when it is detected that the center temperature of the food reaches a preset first center temperature, reducing the steam sprayed into the cavity by the steam generator to reduce the cavity humidity to a preset second cavity humidity, includes:

[0021] When it is detected that the center temperature of the food reaches a preset first center temperature, the heating tube of the steam generator is activated according to a preset second heating power, wherein the second heating power is lower than the first heating power;

[0022] starting a water pump of the steam generator according to a preset second water pump power, and pumping water in the water tank into the heating pipe through the water pump, wherein the second water pump power is less than the first water pump power;

[0023] heating water through the heating pipe to generate steam;

[0024] The steam is sprayed into the cavity of the steam oven through the nozzle of the steam generator, so that the humidity of the cavity is reduced to a preset second cavity humidity.

[0025] As an optional embodiment, the steam oven is provided with a steam generator, a hot air pipe, a temperature probe, a humidity sensor, a cavity temperature sensor and a controller; wherein,

[0026] The steam generator is used to spray steam into the cavity of the steam oven to increase the cavity temperature and cavity humidity of the steam oven;

[0027] The hot air pipe is used to increase the cavity temperature of the steam oven;

[0028] The temperature probe is used to detect the core temperature of the food and send the core temperature of the food to the controller;

[0029] The humidity sensor is used to detect the humidity of the cavity of the steam oven and send the cavity humidity to the controller;

[0030] The cavity temperature sensor is used to detect the cavity temperature of the steam oven and send the cavity temperature to the controller;

[0031] The controller is used to control the steam generator and the hot air pipe to implement the meat cooking method according to claims 1-8.

[0032] The present application provides a meat cooking method and a steam oven. The technical solution provided by the embodiments of the present application brings at least the following beneficial effects: the method is applied to the steam oven, and the method includes: after a user puts food into the steam oven, starting a steam generator to spray steam into a cavity of the steam oven, heating the cavity temperature to a preset first cavity temperature, and increasing the cavity humidity to the preset first cavity humidity; when it is detected that the center temperature of the food reaches the preset first center temperature, reducing the steam sprayed into the cavity by the steam generator, reducing the cavity humidity to a preset second cavity humidity, and maintaining the cavity humidity at the preset second cavity humidity, and simultaneously opening a hot air pipe; when it is detected that the center temperature of the food reaches the preset second center temperature, turning off the steam generator, and heating the cavity temperature to a preset second cavity temperature through the hot air pipe, the second cavity temperature being greater than the first cavity temperature, and the second center temperature being greater than the first center temperature; when it is detected that the center temperature of the food reaches a preset third center temperature, closing the hot air pipe, and the third center temperature being greater than the second center temperature. The present application provides a meat cooking method that first uses pure steam for steam cooking. As the center temperature of the large piece of meat increases, the steam heating is gradually reduced, and the temperature is compensated by a hot air pipe, ultimately achieving a cooking effect of shortening the cooking time and making the ingredients crispy on the outside and tender on the inside.

[0033] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0035] Figure 1 A flowchart of a meat cooking method provided in an embodiment of the present application;

[0036] Figure 2 A schematic structural diagram of a steam oven provided in an embodiment of the present application;

[0037] Figure 3 This is a program control diagram of an example of a meat cooking method provided in an embodiment of the present application. DETAILED DESCRIPTION

[0038] In order to make the purpose, technical solutions and advantages of this application more clear, the following further describes this application in detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain this application and are not intended to limit this application.

[0039] The following is a detailed description of a meat cooking method provided in an embodiment of the present application in conjunction with specific implementation methods. Figure 1 This is a flow chart of a meat cooking method provided in an embodiment of the present application, which is applied to a steam oven, such as Figure 1 The specific steps are as follows:

[0040] In step 101, after the user puts food into the steam oven, the steam generator is started to spray steam into the cavity of the steam oven, heating the cavity temperature to a preset first cavity temperature and increasing the cavity humidity to a preset first cavity humidity.

[0041] In practice, for thicker, larger meats (such as thick-cut pork tenderloin or a whole chicken), if the oven's controller directly activates the hot air duct to bake the ingredients, the oven's baking process relies primarily on heat exchange between the hot air and the ingredients. It takes time for the heat to penetrate the meat. During this time, if the oven cavity temperature is set too high, the surface of the ingredients will be burnt before the heat reaches the center. If the oven cavity temperature is set too low, the baking time will be increased, and the ingredients will lose significant moisture, resulting in a poor taste. Therefore, when a user places the ingredients in the oven and uses the one-touch cooking function of the oven provided in the embodiments of the present application, the oven controller activates the steam generator, spraying steam into the oven cavity, heating the cavity to a preset first cavity temperature and increasing the cavity humidity to a preset first cavity humidity. The steam exchanges heat with the meat, and the increased water vapor increases the internal pressure of the oven cavity. This high pressure helps accelerate the denaturation and ripening of the meat. Furthermore, the steam condenses on the surface of the ingredients, which helps create a crispy crust on the meat during subsequent baking.

[0042] Optionally, in step 101, the specific steps of starting the steam generator to spray steam into the cavity of the steam oven, heating the cavity temperature to a preset first cavity temperature, and increasing the cavity humidity to a preset first cavity humidity are as follows:

[0043] The heating tube of the steam generator is started according to the preset first heating power.

[0044] The water pump of the steam generator is started according to the preset first water pump power, and the water in the water tank of the steam oven is pumped into the heating pipe through the water pump.

[0045] Water is heated by heating pipes to produce steam.

[0046] Steam is sprayed into the cavity of the steam oven through a nozzle of the steam generator, so that the cavity temperature is increased to a preset first cavity temperature and the cavity humidity is increased to a preset first cavity humidity.

[0047] In practice, the steam generator of the steam oven includes a water tank, a water pump, a heating tube, a steam pipeline, and a nozzle. The steam oven controller activates the steam generator's heating tube at a preset first heating power (e.g., full power). The controller activates the steam generator's water pump at a preset first pump power (e.g., full power), and uses the water pump to pump water from the steam oven's water tank into the heating tube. The controller heats the water through the heating tube to generate steam. The steam travels along the steam pipeline and through the nozzle into the steam oven cavity. The steam exchanges heat with the air inside the oven, raising the cavity temperature to a preset first cavity temperature. Simultaneously, the moisture in the steam increases the cavity humidity to a preset first cavity humidity.

[0048] Step 102, when it is detected that the center temperature of the food reaches the preset first center temperature, the steam generator is reduced from spraying steam into the cavity, the cavity humidity is reduced to the preset second cavity humidity, and the hot air pipe is opened to maintain the cavity humidity at the preset second cavity humidity.

[0049] In practice, when the controller detects that the core temperature of the food has reached a preset first core temperature, it reduces the steam injected into the cavity by the steam generator, lowering the cavity humidity to a preset second core humidity. The hot air duct is then activated to maintain the cavity humidity at the preset second core humidity. The value of the first core temperature depends on the type of meat. For example, chicken contains a high concentration of microorganisms and has an irregular protein structure. Only when the core temperature reaches 80 degrees Celsius can the thickest part of the chicken be fully cooked and microorganisms killed. The purpose of lowering the cavity humidity to the second core humidity is that when the hot air duct is first activated, the baking temperature is not high enough, and the surface of the meat has not yet formed a moisture-locking skin. This causes a significant loss of moisture from the meat, resulting in a dry texture and a less tender texture. Therefore, the controller activates the hot air duct while maintaining the cavity humidity (e.g., 3%, 5%, or 8%; the second core humidity depends on the moisture content of the meat. For meat with a high moisture content, a preset second core humidity of 3%-5%) is recommended) to ensure a more tender texture.

[0050] Optionally, in step 102, when it is detected that the center temperature of the food reaches a preset first center temperature, the steam injected into the cavity by the steam generator is reduced to reduce the cavity humidity to a preset second cavity humidity, and the hot air pipe is opened to maintain the cavity humidity at the preset second cavity humidity. The specific steps are as follows:

[0051] The water pump of the steam generator is started according to a preset second water pump power, and the water in the water tank is pumped into the heating pipe through the water pump. The second water pump power is less than the first water pump power.

[0052] Water is heated by heating pipes to produce steam.

[0053] Steam is sprayed into the cavity of the steam oven through a nozzle of the steam generator to reduce the humidity of the cavity to a preset second cavity humidity.

[0054] During implementation, the steam oven's controller reduces the heating power of the steam generator's heating tubes from a first power (e.g., full power) to a second power (e.g., 10%) and activates the steam generator's heating tubes at the second power. The controller then activates the steam generator's water pump at a preset second water pump power (e.g., 20%), using the pump to pump water from the steam oven's water tank into the heating tubes. The controller heats the water in the heating tubes to generate steam. The reduced water pump power reduces the amount of water entering the heating tubes. Simultaneously, the reduced heating power of the heating tubes further reduces the amount of steam generated. Steam travels along the steam pipes and is sprayed through nozzles into the steam oven cavity. As the amount of steam sprayed into the cavity decreases, some of the existing steam condenses, reducing the cavity's humidity.

[0055] Step 103: When it is detected that the center temperature of the food reaches a preset second center temperature, the steam generator is turned off, and the cavity temperature is heated to the preset second cavity temperature through the hot air pipe.

[0056] In practice, when the controller detects that the center temperature of the food has reached a preset second center temperature, indicating that the center temperature is close to the temperature at which the food is completely denatured, the steam generator is turned off and the hot air duct heats the cavity to the preset second cavity temperature, ensuring a crispy crust on the outside of the food while also providing temperature compensation at the center of the food. The second cavity temperature is greater than the first cavity temperature, and the second center temperature is greater than the first center temperature.

[0057] Step 104: When it is detected that the center temperature of the food reaches a preset third center temperature, the hot air pipe is closed.

[0058] In practice, when the controller detects that the center temperature of the food has reached a preset third center temperature, the food is cooked through and a crispy crust has formed. At this point, the controller controls the hot air duct to close. Otherwise, continued baking would cause the crust to become increasingly thicker or even burnt. The third center temperature is greater than the second center temperature.

[0059] As an optional implementation, the temperature of the first cavity is greater than 0 degrees, and the temperature of the second cavity is less than 280 degrees.

[0060] In implementation, according to the different requirements of different food ingredients for the cavity temperature of one-key cooking (i.e., the preset heating temperature of the hot air duct), the temperature and humidity of each cooking stage are preset. However, the preset range of temperature and humidity is 0 < t1 < t2 < 280 degrees Celsius, where t1 is the first cavity temperature and t2 is the second cavity temperature.

[0061] As an optional implementation manner, the first central temperature is greater than 0 degrees, and the third central temperature is less than 100 degrees.

[0062] In implementation, different food ingredients have different deformation and cooking temperatures. For example, the central temperature of fully cooked chicken is 85 degrees Celsius, the central temperature of fully cooked pork tenderloin is 75 degrees Celsius, and the central temperature of medium-rare steak is 65 degrees Celsius. However, the overall set temperature range is 0 < T1 < T2 < T3 < 100, where T1 is the first central temperature, T2 is the second central temperature, and T3 is the third central temperature.

[0063] As an optional implementation manner, heating the cavity temperature to the preset second cavity temperature through the hot air duct includes:

[0064] Adjust the power of the hot air duct to the preset maximum power to heat the cavity temperature to the preset second cavity temperature.

[0065] In implementation, when the controller of the steam oven detects through the temperature probe that the central temperature of the food ingredient reaches the second central temperature, the central temperature of the food ingredient is already close to the denaturation temperature. If the hot air duct still bakes at the current (standard power) at this time, when the central temperature of the food ingredient reaches the third central temperature, no crispy skin has formed on the surface of the food ingredient, and a large amount of water has been lost, making the taste of the food ingredient dry and firewood. Therefore, the controller controls the hot air duct to bake at the preset maximum power, which is beneficial for the food ingredient to quickly produce an outer crispy skin. And because the cooking time is short and less water is lost, when the central temperature of the food ingredient reaches the third central temperature, the outer crispy skin has already formed, thereby achieving the effect of crispy outside and tender inside for the food ingredient.

[0066] As an optional implementation manner, the preset maximum power is 1500W.

[0067] As an optional implementation manner, Figure 3 This is a program control diagram of an example of a meat cooking method provided by an embodiment of the present application. Taking a whole roasted chicken as an example, as Figure 3As shown, after washing and removing the viscera from a whole chicken, drying it with paper towels, rubbing it with vegetable oil, and placing it in the oven, the user inserts a temperature probe into the chicken and begins the steam oven's one-touch cooking process. The cooking process consists of three stages. In the first stage, the controller fully activates the steam generator, rapidly raising the cavity temperature (shown by the long dashed line in the figure) to 100°C and the cavity humidity (shown by the thick solid line) to 100%, beginning to heat the food. In the second stage, when the temperature probe detects that the core temperature of the food (shown by the short dashed line in the figure) reaches 55°C, the controller controls the steam generator to reduce steam output and simultaneously activates the hot air duct for heating, reducing the cavity humidity to 5% and maintaining this level until the core temperature of the food reaches 70°C. In the third stage, the controller shuts off the steam generator and operates the hot air duct at its maximum power of 1500W, rapidly raising the cavity temperature to 220°C and maintaining it there until the core temperature reaches 85°C, ending the cooking process.

[0068] Alternatively, if the ingredient is thick pork tenderloin, after the user washes the tenderloin, pats it dry with paper towels, applies vegetable oil, places it in the oven, and inserts the temperature probe, the cooking process begins in three stages. In the first stage, the controller fully activates the steam generator, rapidly raising the cavity temperature to 100°C and the cavity humidity to 100%, beginning to heat the food. In the second stage, when the controller detects, via the temperature probe, that the core temperature of the food has reached 48°C, it controls the steam generator to reduce steam and simultaneously activates the hot air duct for heating, reducing the cavity humidity to 8%. This humidity is maintained until the core temperature of the food reaches 57°C. In the third stage, the controller shuts off the steam generator and controls the hot air duct to operate at its maximum power of 1500W, rapidly raising the cavity temperature to 220°C and maintaining it at 220°C until the core temperature of the food reaches 75°C, ending the cooking process.

[0069] Alternatively, for ingredients like thick steaks (thicker than 3 cm), since the protein in these ingredients is mostly regular, bundled proteins, cooking time is shorter than for ingredients with irregular proteins, such as chicken. Furthermore, since thick steaks are less prone to microorganisms, users can typically select the degree of doneness for these ingredients. For well-done thick steaks, the cooking method can refer to the cooking method for thick pork tenderloin. When a user selects the medium-rare steak cooking program on the steam oven, the oven controller cooks the steak according to a first center temperature of 30-40°C, a second center temperature of 40-50°C, and a third center temperature of 50-55°C. For another example, when a user selects the medium-rare steak cooking program on the steam oven, the oven controller cooks the steak according to a first center temperature of 20°C, a second center temperature of 20-30°C, and a third center temperature of 30-40°C. During this process, since the time it takes for the center temperature of the ingredient to reach the first center temperature is very short, the controller may not activate the steam generator.

[0070] An embodiment of the present application provides a meat cooking method, which is applied to a steam oven, and the method includes: when a user puts food into the steam oven, starting the steam generator to spray steam into the cavity of the steam oven, heating the cavity temperature to a preset first cavity temperature, and increasing the cavity humidity to the preset first cavity humidity; when it is detected that the center temperature of the food reaches the preset first center temperature, reducing the steam sprayed into the cavity by the steam generator, reducing the cavity humidity to a preset second cavity humidity, and maintaining the cavity humidity at the preset second cavity humidity, and at the same time opening the hot air pipe; when it is detected that the center temperature of the food reaches the preset second center temperature, turning off the steam generator, and heating the cavity temperature to the preset second cavity temperature through the hot air pipe, the second cavity temperature is greater than the first cavity temperature, and the second center temperature is greater than the first center temperature; when it is detected that the center temperature of the food reaches a preset third center temperature, turning off the hot air pipe, and the third center temperature is greater than the second center temperature. The present application provides a meat cooking method that first uses pure steam for steam cooking. As the center temperature of the large piece of meat increases, the steam heating is gradually reduced, and the temperature is compensated by a hot air pipe, ultimately achieving a cooking effect of shortening the cooking time and making the ingredients crispy on the outside and tender on the inside.

[0071] It should be understood that although Figure 1 The steps in the flowchart are shown in the order indicated by the arrows, but these steps are not necessarily executed in the order indicated by the arrows. Unless otherwise specified in this document, there is no strict order restriction for the execution of these steps, and these steps can be executed in other orders. In addition, Figure 1 At least part of the steps may include multiple steps or multiple stages. These steps or stages are not necessarily performed at the same time, but can be performed at different times. The order of execution of these steps or stages is not necessarily one by one, but can be performed in turn or alternately with other steps or at least part of the steps or stages in other steps.

[0072] It can be understood that the same / similar parts between the various embodiments of the above method in this specification can be referred to each other, and each embodiment focuses on the differences from other embodiments. For related parts, please refer to the description of other method embodiments.

[0073] The present application also provides a steam oven, such as Figure 2 As shown, the steam oven includes a steam generator 210, a hot air pipe 220, a temperature probe 230, a humidity sensor 240, a controller 250 and a cavity temperature sensor 260; wherein,

[0074] The steam generator 210 is used to spray steam into the cavity of the steam oven to increase the cavity temperature and cavity humidity of the steam oven;

[0075] Hot air duct 220, used to increase the cavity temperature of the steam oven;

[0076] The temperature probe 230 is used to detect the core temperature of the food and send the core temperature of the food to the controller;

[0077] Humidity sensor 240, used to detect the humidity of the oven cavity and send the cavity humidity to the controller 250;

[0078] The cavity temperature sensor 260 is used to detect the cavity temperature of the steam oven and send the cavity temperature to the controller 250;

[0079] The controller 250 is used to control the steam generator 210 and the hot air pipe 220 to implement the meat cooking method.

[0080] An embodiment of the present application provides a steam oven, comprising a steam generator 210, a hot air pipe 220, a temperature probe 230, a humidity sensor 240, a controller 250, and a cavity temperature sensor 260. The controller 250 is configured to inject steam into the cavity of the steam oven via the steam generator 210. The controller 250 is also configured to heat the cavity of the steam oven via the hot air pipe 220. The temperature probe 230 is configured to detect the core temperature of food and transmit the temperature to the controller 250. The humidity sensor 240 is configured to detect the humidity in the cavity of the steam oven and transmit the temperature to the controller 250. The cavity temperature sensor 260 is configured to detect the cavity temperature of the steam oven and transmit the temperature to the controller 250. The steam oven provided in an embodiment of the present application first uses the steam generator 210 for steam cooking. As the core temperature of large pieces of meat increases, steam heating is gradually reduced, and the hot air pipe 220 is used for temperature compensation. This ultimately achieves a shortened cooking time and a cooking effect where the food is crispy on the outside and tender on the inside.

[0081] For specific definitions of the steam oven, please refer to the definitions of the meat cooking method above and will not be repeated here. Each module in the steam oven described above can be implemented in whole or in part through software, hardware, or a combination thereof. Each of the modules described above can be embedded in or independent of a processor in a computer device in hardware form, or stored in a computer device memory in software form, so that the processor can call and execute the corresponding operations of each module.

[0082] Those skilled in the art will appreciate that all or part of the processes in the above-described method embodiments can be implemented by instructing the relevant hardware through a computer program. The computer program can be stored in a non-volatile computer-readable storage medium. When executed, the computer program can include the processes of the above-described method embodiments. Any reference to memory, storage, database, or other media used in the various embodiments provided herein may include non-volatile and / or volatile memory. Non-volatile memory may include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM), or flash memory. Volatile memory may include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in various forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), double data rate SDRAM (DDRSDRAM), enhanced SDRAM (ESDRAM), synchronous link DRAM (SLDRAM), RAMbus direct RAM (RDRAM), direct RAMbus dynamic RAM (DRDRAM), and RAMbus dynamic RAM (RDRAM).

[0083] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply the existence of any such actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or device comprising the element.

[0084] It should also be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for display, data for analysis, etc.) involved in this application are all information and data authorized by the user or fully authorized by all parties.

[0085] Each embodiment in this specification is described in a related manner. Similar parts between the various embodiments can be referred to in conjunction with each other. Each embodiment focuses on the differences between the other embodiments. In particular, the system embodiment is generally similar to the method embodiment, so the description is relatively simple. For related parts, refer to the description of the method embodiment.

[0086] The technical features of the above embodiments can be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0087] The above-described embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present application, all of which fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

Claims

1. A method for cooking meat, characterized in that: The method is applied to a steam oven, and comprises: When the user puts food into the steam oven, the steam generator is started to spray steam into the cavity of the steam oven, heating the cavity temperature to a preset first cavity temperature and increasing the cavity humidity to a preset first cavity humidity; When it is detected that the center temperature of the food reaches a preset first center temperature, the steam injected into the cavity by the steam generator is reduced, the cavity humidity is reduced to a preset second cavity humidity, and the cavity humidity is maintained at the preset second cavity humidity, and the hot air pipe is opened at the same time; When it is detected that the center temperature of the food reaches a preset second center temperature, the steam generator is turned off, and the cavity temperature is heated to a preset second cavity temperature through the hot air pipe, wherein the second cavity temperature is greater than the first cavity temperature, and the second center temperature is greater than the first center temperature; closing the hot air pipe when it is detected that the center temperature of the food reaches a preset third center temperature, and the third center temperature is greater than the second center temperature; The method of starting the steam generator to spray steam into the cavity of the steam oven, heating the cavity temperature to a preset first cavity temperature, and increasing the cavity humidity to a preset first cavity humidity includes: starting the heating tube of the steam generator according to a preset first heating power; starting a water pump of the steam generator according to a preset first water pump power, and pumping water in the water tank of the steam oven into the heating tube through the water pump; heating water through the heating pipe to generate steam; spraying the steam into the cavity of the steam oven through a nozzle of the steam generator, so that the cavity temperature is increased to a preset first cavity temperature and the cavity humidity is increased to a preset first cavity humidity; When it is detected that the center temperature of the food reaches a preset first center temperature, reducing the steam sprayed into the cavity by the steam generator to reduce the cavity humidity to a preset second cavity humidity, comprising: When it is detected that the center temperature of the food reaches a preset first center temperature, the heating tube of the steam generator is activated according to a preset second heating power, wherein the second heating power is lower than the first heating power; starting a water pump of the steam generator according to a preset second water pump power, and pumping water in the water tank into the heating pipe through the water pump, wherein the second water pump power is less than the first water pump power; heating water through the heating pipe to generate steam; The steam is sprayed into the cavity of the steam oven through the nozzle of the steam generator, so that the humidity of the cavity is reduced to a preset second cavity humidity.

2. The method according to claim 1, characterized in that The temperature of the first cavity is greater than 0 degrees, and the temperature of the second cavity is less than 280 degrees.

3. The method according to claim 1, characterized in that The first center temperature is greater than 0 degrees, and the third center temperature is less than 100 degrees.

4. The method according to claim 1, wherein The step of heating the cavity to a preset second cavity temperature by using the hot air pipe includes: The power of the hot air pipe is adjusted to a preset maximum power, and the cavity temperature is heated to the preset second cavity temperature.

5. The method according to claim 4, characterized in that The preset maximum power is 1500W.

6. The method according to claim 1, characterized in that The humidity of the first cavity is 100%, and the humidity of the second cavity ranges from 0 to 50%.

7. A steam oven, characterized in that: The steam oven is provided with a steam generator, a hot air pipe, a temperature probe, a humidity sensor, a cavity temperature sensor and a controller; wherein, The steam generator is used to spray steam into the cavity of the steam oven to increase the cavity temperature and cavity humidity of the steam oven; The hot air pipe is used to increase the cavity temperature of the steam oven; The temperature probe is used to detect the core temperature of the food and send the core temperature of the food to the controller; The humidity sensor is used to detect the humidity of the cavity of the steam oven and send the cavity humidity to the controller; The cavity temperature sensor is used to detect the cavity temperature of the steam oven and send the cavity temperature to the controller; The controller is used to control the steam generator and the hot air pipe to implement the meat cooking method according to any one of claims 1 to 6.

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