Cooking device control method, device, cooking device and readable storage medium

Abstract

The present invention provides a control method, device, cooking device and readable storage medium for cooking equipment, wherein the control method for the cooking equipment includes: controlling a heating device to heat a cooking cavity; based on the temperature in the cooking cavity reaching a target temperature, controlling a pressure regulating device to operate until the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the pressure regulating device and the heating device are used in conjunction, so that the mixture in the cooking cavity does not need to reach a very high temperature to tumble, thereby reducing the amount of thermal decomposition, oxidation or polymerization of effective ingredients in the food, thereby reducing the loss of effective ingredients.

Description

Technical Field

[0001] The present invention relates to the field of control technology, and in particular to a control method and device for cooking equipment, cooking equipment, and a readable storage medium. Background Art

[0002] The extraction of active ingredients from existing food materials mostly adopts high-temperature steaming, but the above method has the following disadvantages: the active ingredients in the food materials are decomposed, oxidized or polymerized by heat, resulting in a relatively large loss of active ingredients. Summary of the Invention

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

[0004] To this end, a first aspect of the present invention is to provide a method for controlling a cooking device.

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

[0006] A third aspect of the present invention is to provide a second control device for cooking equipment.

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

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

[0009] In view of this, according to a first aspect of the present invention, the present invention provides a control method for a cooking device, wherein the cooking device includes a cooking cavity, a heating device, and a pressure regulating device for regulating the pressure in the cooking cavity. The control method for the cooking device includes: controlling the heating device to heat the cooking cavity; based on the temperature in the cooking cavity reaching a target temperature, controlling the pressure regulating device to operate until the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration.

[0010] The technical solution of the present application proposes a control method for cooking equipment, wherein the cooking equipment includes but is not limited to electric rice cookers, electric pressure cookers, electric stew pots, and electric stew pots. It can also be electrical appliances such as steam ovens, microwave ovens, etc. that have a voltage regulating device and can cook food, such as portable electric kettles, heated water cups, etc.

[0011] The cooking device defined in the present application can promote the rapid dissolution of effective ingredients in food materials when running the above-mentioned control method, so as to obtain the best cooking effect.

[0012] The technical solution of the present application is based on the following principles. Specifically, after the food is placed in the cooking cavity, the food will be immersed in the liquid contained in the cooking cavity. Technicians in this field have found that the effective ingredients in the food are dissolved more efficiently when the food is tumbled vigorously. Therefore, the technical solution of the present application utilizes the operation of the pressure regulating device of the cooking equipment to control the mixture of food and liquid to tumble violently, thereby allowing the effective ingredients in the food to dissolve quickly.

[0013] In other words, by reducing the pressure in the cooking chamber, the boiling point of the liquid can be lowered so that boiling occurs when the temperature exceeds the target temperature, thereby achieving the extraction of effective ingredients in a low-temperature environment.

[0014] Those skilled in the art have also discovered that the temperature of the mixture of food and liquid is correlated with the rate of dissolution of the active ingredients in the food. The higher the temperature, the faster the active ingredients in the food dissolve. Based on this, the technical solution of the present application controls the heating device to heat the cooking chamber to increase the temperature of the mixture of food and liquid. When the temperature of the mixture is greater than or equal to the target temperature, the pressure regulating device is activated and operated to cause the mixture to tumble, thereby achieving rapid precipitation of the active ingredients in the food.

[0015] For ease of control, the technical solution of the present application uses the temperature of the mixture of food and liquid in the cooking cavity to represent the temperature.

[0016] In the above technical solution, the pressure regulating device is used in conjunction with the heating device, so that the tumbling of the mixture does not need to reach a very high temperature, thereby reducing the amount of thermal decomposition, oxidation or polymerization of the effective ingredients in the food, thereby reducing the loss of effective ingredients.

[0017] In addition, compared with the existing technical solutions that use ultrasound, microwaves, ultra-high pressure and other methods to achieve the dissolution of active ingredients, the technical solution of the present application has the characteristics of low noise, no microwave radiation and low manufacturing difficulty.

[0018] In the above technical solution, the judgment conditions for stopping the operation of the pressure regulating device are specifically defined, that is, when the vacuum degree of the cooking chamber is maintained at the target vacuum degree for longer than the preset time, the pressure regulating device stops operating.

[0019] In this technical solution, after the food is placed in the cooking cavity, the amount of food placed in the cooking cavity becomes fixed, and the amount of effective ingredients contained in the corresponding food is also fixed. A preset time is given to determine whether the dissolution of the effective ingredients in the food is completed based on the preset time. If the duration exceeds the preset time, the pressure regulating device is controlled to stop running to end the dissolution of the effective ingredients. If the duration does not exceed the preset time, the pressure regulating device is controlled to continue running to ensure that the effective ingredients in the food can be dissolved to the greatest extent, thereby reducing the loss of effective ingredients.

[0020] In addition, the above technical solution of the present application can also reduce the precipitation of macromolecular impurities, while increasing the precipitation rate of effective ingredients in food materials, and also improving the purity of the precipitated effective ingredients.

[0021] In any of the above technical solutions, the pressure regulating device may be a physical method to achieve pressure regulation, such as the pressure regulating device may be an exhaust device, which achieves pressure regulation by extracting the gas in the cooking cavity out of the cooking cavity; the pressure regulating device may also be a chemical method to achieve pressure regulation, which achieves pressure regulation by consuming the gas in the cooking cavity.

[0022] In any of the above technical solutions, the pressure regulating device can operate continuously or intermittently.

[0023] In any of the above technical solutions, the effective ingredients vary depending on the type of food, so they will not be described here in detail.

[0024] In any of the above technical solutions, the food material may be medicinal materials, tea leaves, scented tea or coffee.

[0025] In any of the above technical solutions, the above technical solution can also be used for rapid extraction of flavors.

[0026] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0027] The above technical solution also includes: controlling the heating device to operate based on the temperature in the cooking cavity being lower than the target temperature; and controlling the heating device to stop operating based on the temperature in the cooking cavity being higher than or equal to the target temperature.

[0028] In this technical solution, when it is detected that the temperature in the cooking cavity is lower than the target temperature value, the heating device is controlled to operate, and when the temperature in the cooking cavity is higher than the target temperature value, the heating device is controlled to stop operating.

[0029] In the above technical solution, whether the heating device is running is controlled based on the comparison result between the temperature in the cooking cavity and the target temperature value, so that the temperature in the cooking cavity can be maintained at the target temperature value, thereby ensuring that the mixture can be kept boiling while the vacuum degree in the cooking cavity remains unchanged, thereby ensuring that the effective ingredients in the food can be efficiently dissolved.

[0030] In the above technical solution, the operation of the heating device can be understood as continuous operation or intermittent operation. Specifically, continuous operation can be understood as the heating device maintaining a heating power to continuously release heat, while intermittent operation can be understood as running for another period of time after a period of time.

[0031] In addition, by controlling the operation or stopping of the heating device, the temperature in the cooking chamber can be prevented from being too high, thereby reducing the amount of thermal decomposition, oxidation or polymerization of the effective ingredients in the food, thereby reducing the chance of loss of the effective ingredients.

[0032] In any of the above technical solutions, the target temperature and the target vacuum degree have a corresponding relationship.

[0033] In this technical solution, the correspondence between the target vacuum degree and the target temperature can be understood as a one-to-one correspondence, such as one target temperature corresponds to one target vacuum degree.

[0034] In one of the technical solutions, the correspondence between the target vacuum degree and the target temperature can be understood as a one-to-many correspondence, such as multiple target temperatures corresponding to one target vacuum degree.

[0035] In the above technical solution, a corresponding relationship is defined between the target vacuum degree and the target temperature, so that after the target vacuum degree is determined, the target temperature can be directly determined based on the corresponding relationship. In this process, the problem of mismatch between the target temperature and the target vacuum degree is reduced, thereby reducing the probability of the mixture not boiling and ensuring the effective extraction of the active ingredients in the food.

[0036] In any of the above technical solutions, a corresponding relationship is defined between the target vacuum degree and the target temperature, so that after the target temperature is determined, the target vacuum degree can be directly determined based on the corresponding relationship. In this process, the problem of mismatch between the target temperature and the target vacuum degree is reduced, thereby reducing the probability of the mixture not boiling and ensuring the effective extraction of the active ingredients in the food.

[0037] In any of the above technical solutions, the target temperature is input into the preset relationship model to obtain the saturated vapor pressure when the mixture in the cooking chamber boils; and the difference between the standard atmospheric pressure and the saturated vapor pressure is used as the target vacuum degree.

[0038] This technical solution defines a detailed scheme for determining a target vacuum level based on a target temperature. First, a pre-defined relationship model is pre-established. This relationship model is derived by inputting the target temperature and the saturated vapor pressure of the boiling mixture in the cooking chamber into the Clausius-Clapeyron equation. Specifically, the Clausius-Clapeyron equation is expressed as follows:

[0039] ln(P_1 / P_2)=A / R(1 / T_1-1 / T_2);

[0040] Wherein, P_1 is the saturated vapor pressure of water, i.e., 101.325 kPa; A is the molar heat of vaporization of water, i.e., 40.67 kJ / mol; R is the gas constant, i.e., 8.3145 mol-1·K-1; T1 is the absolute temperature of the boiling point of water, i.e., 373.15 K; and T2 is the target temperature described above, where the target temperature is measured in Kelvin. The saturated vapor pressure P_2 of the mixture in the cooking chamber when it is boiling at the target temperature T2 can be calculated using the above formula, i.e., the preset relationship model.

[0041] Secondly, the target vacuum degree is obtained by taking the difference between the standard atmospheric pressure and the calculated saturated vapor pressure of the mixture in the cooking cavity when it is in a boiling state at the target temperature.

[0042] In any of the above technical solutions, a target vacuum degree is received; and a target temperature corresponding to the target vacuum degree is determined based on a correspondence between the target vacuum degree and the target temperature.

[0043] In this technical solution, a technical solution is provided for determining the target temperature based on the target vacuum degree. In this technical solution, the target vacuum degree can be input by the user or determined based on the environment in which the cooking equipment is located and the types of ingredients put in. In this process, when the correspondence between the target vacuum degree and the target temperature is determined, the target temperature value can be found based on the target vacuum degree input by the user.

[0044] It can be understood that, in the above technical solution, the corresponding relationship between the target vacuum degree and the target temperature can still be obtained by using the preset relationship model as described above.

[0045] In any of the above technical solutions, it also includes: obtaining information about the type of ingredients in the mixture; and determining a preset time according to the information about the type of ingredients.

[0046] In this technical solution, as described above, the purpose of setting the preset time is to completely dissolve the effective ingredients in the food so as to reduce the loss of effective ingredients. However, for different food ingredients, under the same working conditions, the dissolution rate of the effective ingredients is also different. If the preset time adopts a fixed value, the effective ingredients in some food ingredients will be completely dissolved, while the effective ingredients in some food ingredients will not be completely dissolved, which is obviously unreasonable.

[0047] Based on the above content, the technical solution of the present application specifically defines the specific value-taking method of the preset time, by obtaining the type information corresponding to the ingredients in the mixture, that is, the ingredient type information, so as to select the preset time according to the determined ingredient type information. In this technical solution, it is ensured that the effective ingredients in the ingredients can be completely or maximally dissolved, reducing the loss of effective ingredients. At the same time, it also avoids the energy consumption caused by continuing to maintain the target temperature until a fixed time when the effective ingredients are completely or maximally dissolved. Therefore, the above technical solution reduces the power consumption of the cooking equipment while achieving the complete or maximum dissolution of the effective ingredients in the ingredients.

[0048] In any of the above technical solutions, the target temperature is between 50°C and 90°C.

[0049] In this technical solution, the target temperature range is limited. If the target temperature is too low, such as below 50°C, the dissolution rate of the active ingredients in the food will be too slow, resulting in a longer overall control time and affecting the user experience. If the target temperature is too high, such as above 90°C, the active ingredients in the food will be decomposed, oxidized or polymerized by heat, resulting in a relatively large loss of active ingredients.

[0050] In one of the technical solutions, the target temperature can be 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, or 85°C.

[0051] In any of the above technical solutions, the preset duration is greater than zero and less than or equal to 60 minutes.

[0052] In this technical solution, the value range of the preset time is specifically limited. In this technical solution, it is ensured that the effective ingredients in the food can be completely or maximally dissolved, reducing the loss of effective ingredients. At the same time, it also avoids the energy consumption caused by continuing to maintain the target temperature for a fixed time when the effective ingredients are completely or maximally dissolved. Therefore, the above technical solution reduces the power consumption of the cooking equipment while achieving the complete or maximum dissolution of the effective ingredients in the food.

[0053] In any of the above technical solutions, the pressure regulating device includes: a ventilation channel for connecting the inside and outside of the cooking cavity; a switch assembly for controlling the connection between the inside and outside of the cooking cavity; an air pump located in the ventilation channel for pumping the gas inside the cooking cavity to the outside of the cooking cavity. Based on the temperature in the cooking cavity reaching the target temperature, the pressure regulating device operates. When the pressure regulating device is operating, the switch assembly opens the ventilation channel and operates the air pump. Based on the vacuum degree of the cooking cavity reaching the target vacuum degree, the pressure regulating device stops operating. When the pressure regulating device stops operating, the switch assembly closes the ventilation channel and stops operating the air pump.

[0054] In this technical solution, the specific form of the pressure regulating device is defined. Specifically, the pressure regulating device includes a ventilation channel connecting the inside of the cooking cavity and the outside of the cooking cavity. Due to the existence of the ventilation channel, the gas in the cooking cavity can be transferred to the outside of the cooking cavity, thereby realizing the adjustment of the pressure inside the cooking cavity.

[0055] Specifically, an air pump is provided in the ventilation channel, wherein when the air pump is in operation, it can transport the gas on one side of the ventilation channel to the other side, thereby realizing gas transfer. In the technical solution applied in the present application, when the ventilation channel is in an open state and the air pump is in an operating state, the gas located inside the cooking cavity will be transported to the outside of the cooking cavity. As the transportation continues, the air pressure in the cooking cavity will decrease. When the air pressure decreases, the boiling point of the liquid in the mixture will decrease, thereby causing the mixture to roll continuously, so as to realize the rapid dissolution of the effective ingredients in the food.

[0056] In the above technical solution, when the air pump is not running, the ventilation channel will transfer the heat in the cooking cavity to the outside of the cooking cavity, causing heat waste. At the same time, dust outside the cooking cavity will also enter the cooking cavity through the ventilation channel, causing contamination of the food.

[0057] Based on the above considerations, the technical solution of the present application stipulates that a switch component is set in the ventilation channel, wherein the switch component is used to turn on or off the ventilation channel so as to reduce the occurrence of the above situation and thereby improve the reliability of the cooking equipment during operation.

[0058] In the above technical solution, the ventilation channel can reuse existing structures such as the steam channel, so as to reduce the difficulty of structural design of the cooking device and at the same time reduce the difficulty of assembling the cooking device.

[0059] In any of the above technical solutions, after the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the method further includes: controlling the heating device to stop operating.

[0060] In this technical solution, the conditions for determining when the heating device stops working are defined to avoid the problem of excessive power consumption of the cooking device caused by the heating device running for a long time.

[0061] In any of the above technical solutions, after the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the method further includes: controlling the switch component to open the ventilation channel.

[0062] In this technical solution, the switch assembly is controlled to open the ventilation channel so as to balance the internal pressure of the cooking cavity with the external pressure, thereby ending cooking.

[0063] According to a second aspect of the present invention, the present invention provides one of the control devices of a cooking device, the cooking device including a cooking cavity, a heating device and a pressure regulating device, the control device of the cooking device including: a first control unit, for controlling the heating device to heat the cooking cavity; a second control unit, for controlling the operation of the pressure regulating device based on the temperature in the cooking cavity reaching a target temperature, until the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration.

[0064] The technical solution of the present application proposes a control method for cooking equipment, wherein the cooking equipment includes but is not limited to electric rice cookers, electric pressure cookers, electric stew pots, and electric stew pots. It can also be electrical appliances such as steam ovens, microwave ovens, etc. that have a voltage regulating device and can cook food, such as portable electric kettles, heated water cups, etc.

[0065] The cooking device defined in the present application can promote the rapid dissolution of effective ingredients in food materials when running the above-mentioned control method, so as to obtain the best cooking effect.

[0066] The technical solution of the present application is based on the following principles. Specifically, after the food is placed in the cooking cavity, the food will be immersed in the liquid contained in the cooking cavity. Technicians in this field have found that the effective ingredients in the food are dissolved more efficiently when the food is tumbled vigorously. Therefore, the technical solution of the present application utilizes the operation of the pressure regulating device of the cooking equipment to control the mixture of food and liquid to tumble violently, thereby allowing the effective ingredients in the food to dissolve quickly.

[0067] In other words, by reducing the pressure in the cooking chamber, the boiling point of the liquid can be lowered so that boiling occurs when the temperature exceeds the target temperature, thereby achieving the extraction of effective ingredients in a low-temperature environment.

[0068] Those skilled in the art have also discovered that the temperature of the mixture of food and liquid is correlated with the rate of dissolution of the active ingredients in the food. The higher the temperature, the faster the active ingredients in the food dissolve. Based on this, the technical solution of the present application controls the heating device to heat the cooking chamber to increase the temperature of the mixture of food and liquid. When the temperature of the mixture is greater than or equal to the target temperature, the pressure regulating device is activated and operated to cause the mixture to tumble, thereby achieving rapid precipitation of the active ingredients in the food.

[0069] In the above technical solution, the pressure regulating device is used in conjunction with the heating device, so that the tumbling of the mixture does not need to reach a very high temperature, thereby reducing the amount of thermal decomposition, oxidation or polymerization of the effective ingredients in the food, thereby reducing the loss of effective ingredients.

[0070] In addition, compared with the existing technical solutions that use ultrasound, microwaves, ultra-high pressure and other methods to achieve the dissolution of active ingredients, the technical solution of the present application has the characteristics of low noise, no microwave radiation and low manufacturing difficulty.

[0071] In the above technical solution, the judgment conditions for stopping the operation of the pressure regulating device are specifically defined, that is, when the vacuum degree of the cooking chamber is maintained at the target vacuum degree for longer than the preset time, the pressure regulating device stops operating.

[0072] In this technical solution, after the food is placed in the cooking cavity, the amount of food placed in the cooking cavity becomes fixed, and the amount of effective ingredients contained in the corresponding food is also fixed. A preset time is given to determine whether the dissolution of the effective ingredients in the food is completed based on the preset time. If the duration exceeds the preset time, the pressure regulating device is controlled to stop running to end the dissolution of the effective ingredients. If the duration does not exceed the preset time, the pressure regulating device is controlled to continue running to ensure that the effective ingredients in the food can be dissolved to the greatest extent, thereby reducing the loss of effective ingredients.

[0073] In addition, the above technical solution of the present application can also reduce the precipitation of macromolecular impurities, while increasing the precipitation rate of effective ingredients in food materials, and also improving the purity of the precipitated effective ingredients.

[0074] In any of the above technical solutions, the pressure regulating device may be a physical method to achieve pressure regulation, such as the pressure regulating device may be an exhaust device, which achieves pressure regulation by extracting the gas in the cooking cavity out of the cooking cavity; the pressure regulating device may also be a chemical method to achieve pressure regulation, which achieves pressure regulation by consuming the gas in the cooking cavity.

[0075] In any of the above technical solutions, the pressure regulating device can operate continuously or intermittently.

[0076] In any of the above technical solutions, the effective ingredients vary depending on the type of food, so they will not be described here in detail.

[0077] In any of the above technical solutions, the food material may be medicinal materials, tea leaves, scented tea or coffee.

[0078] In any of the above technical solutions, the above technical solution can also be used for rapid extraction of flavors.

[0079] In any of the above technical solutions, the first control unit is also used to control the operation of the heating device based on the temperature in the cooking cavity being lower than the target temperature; and to control the heating device to stop operating based on the temperature in the cooking cavity being greater than or equal to the target temperature.

[0080] In this technical solution, if the temperature in the cooking chamber is detected to be below the target temperature, the heating device is controlled to operate. If the temperature in the cooking chamber is above the target temperature, the heating device is controlled to stop operating. In this technical solution, the heating device is controlled based on the comparison result between the temperature in the cooking chamber and the target temperature to maintain the temperature in the cooking chamber at the target temperature. This ensures that the mixture can continue to boil while maintaining the vacuum level in the cooking chamber, thereby ensuring that the active ingredients in the food are efficiently dissolved.

[0081] In the above technical solution, the operation of the heating device can be understood as continuous operation or intermittent operation. Specifically, continuous operation can be understood as the heating device maintaining a heating power to continuously release heat, while intermittent operation can be understood as running for another period of time after a period of time.

[0082] In addition, by controlling the operation or stopping of the heating device, the temperature in the cooking chamber can be prevented from being too high, thereby reducing the amount of thermal decomposition, oxidation or polymerization of the effective ingredients in the food, thereby reducing the chance of loss of the effective ingredients.

[0083] In any of the above technical solutions, the target temperature and the target vacuum degree have a corresponding relationship.

[0084] In this technical solution, the correspondence between the target vacuum degree and the target temperature can be understood as a one-to-one correspondence, such as one target temperature corresponds to one target vacuum degree.

[0085] In one of the technical solutions, the correspondence between the target vacuum degree and the target temperature can be understood as a one-to-many correspondence, such as multiple target temperatures corresponding to one target vacuum degree.

[0086] In the above technical solution, a corresponding relationship is defined between the target vacuum degree and the target temperature, so that after the target vacuum degree is determined, the target temperature can be directly determined based on the corresponding relationship. In this process, the problem of mismatch between the target temperature and the target vacuum degree is reduced, thereby reducing the probability of the mixture not boiling and ensuring the effective extraction of the active ingredients in the food.

[0087] In any of the above technical solutions, a corresponding relationship is defined between the target vacuum degree and the target temperature, so that after the target temperature is determined, the target vacuum degree can be directly determined based on the corresponding relationship. In this process, the problem of mismatch between the target temperature and the target vacuum degree is reduced, thereby reducing the probability of the mixture not boiling and ensuring the effective extraction of the active ingredients in the food.

[0088] In any of the above technical solutions, the first control unit is also used to input the target temperature into a preset relationship model to obtain the saturated vapor pressure when the mixture in the cooking chamber boils; and the difference between the standard atmospheric pressure and the saturated vapor pressure is used as the target vacuum degree.

[0089] This technical solution defines a detailed scheme for determining a target vacuum level based on a target temperature. First, a pre-defined relationship model is pre-established. This relationship model is derived by inputting the target temperature and the saturated vapor pressure of the boiling mixture in the cooking chamber into the Clausius-Clapeyron equation. Specifically, the Clausius-Clapeyron equation is expressed as follows:

[0090] ln(P_1 / P_2)=A / R(1 / T_1-1 / T_2);

[0091] Wherein, P_1 is the saturated vapor pressure of water, i.e., 101.325 kPa; A is the molar heat of vaporization of water, i.e., 40.67 kJ / mol; R is the gas constant, i.e., 8.3145 mol-1·K-1; T1 is the absolute temperature of the boiling point of water, i.e., 373.15 K; and T2 is the target temperature described above, where the target temperature is measured in Kelvin. The saturated vapor pressure P_2 of the mixture in the cooking chamber when it is boiling at the target temperature T2 can be calculated using the above formula, i.e., the preset relationship model.

[0092] Secondly, the target vacuum degree is obtained by taking the difference between the standard atmospheric pressure and the calculated saturated vapor pressure of the mixture in the cooking cavity when it is in a boiling state at the target temperature.

[0093] In any of the above technical solutions, the first control unit is further configured to receive a target vacuum degree; and determine a target temperature corresponding to the target vacuum degree based on a correspondence between the target vacuum degree and the target temperature.

[0094] In this technical solution, a technical solution is provided for determining the target temperature based on the target vacuum degree. In this technical solution, the target vacuum degree can be input by the user or determined based on the environment in which the cooking equipment is located and the types of ingredients put in. In this process, when the correspondence between the target vacuum degree and the target temperature is determined, the target temperature value can be found based on the target vacuum degree input by the user.

[0095] It can be understood that, in the above technical solution, the corresponding relationship between the target vacuum degree and the target temperature can still be obtained by using the preset relationship model as described above.

[0096] In any of the above technical solutions, the first control unit is further used to obtain information about the type of ingredients in the mixture; and determine the preset time according to the information about the type of ingredients.

[0097] In this technical solution, as described above, the purpose of setting the preset time is to completely dissolve the effective ingredients in the food so as to reduce the loss of effective ingredients. However, for different food ingredients, under the same working conditions, the dissolution rate of the effective ingredients is also different. If the preset time adopts a fixed value, the effective ingredients in some food ingredients will be completely dissolved, while the effective ingredients in some food ingredients will not be completely dissolved, which is obviously unreasonable.

[0098] Based on the above content, the technical solution of the present application specifically defines the specific value-taking method of the preset time, by obtaining the type information corresponding to the ingredients in the mixture, that is, the ingredient type information, so as to select the preset time according to the determined ingredient type information. In this technical solution, it is ensured that the effective ingredients in the ingredients can be completely or maximally dissolved, reducing the loss of effective ingredients. At the same time, it also avoids the energy consumption caused by continuing to maintain the target temperature until a fixed time when the effective ingredients are completely or maximally dissolved. Therefore, the above technical solution reduces the power consumption of the cooking equipment while achieving the complete or maximum dissolution of the effective ingredients in the ingredients.

[0099] In any of the above technical solutions, the target temperature is between 50°C and 90°C.

[0100] In this technical solution, the target temperature range is limited. If the target temperature is too low, such as below 50°C, the dissolution rate of the active ingredients in the food will be too slow, resulting in a longer overall control time and affecting the user experience. If the target temperature is too high, such as above 90°C, the active ingredients in the food will be decomposed, oxidized or polymerized by heat, resulting in a relatively large loss of active ingredients.

[0101] In one of the technical solutions, the target temperature can be 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, or 85°C.

[0102] In any of the above technical solutions, the preset duration is greater than zero and less than or equal to 60 minutes.

[0103] In this technical solution, the value range of the preset time is specifically limited. In this technical solution, it is ensured that the effective ingredients in the food can be completely or maximally dissolved, reducing the loss of effective ingredients. At the same time, it also avoids the energy consumption caused by continuing to maintain the target temperature for a fixed time when the effective ingredients are completely or maximally dissolved. Therefore, the above technical solution reduces the power consumption of the cooking equipment while achieving the complete or maximum dissolution of the effective ingredients in the food.

[0104] In any of the above technical solutions, the pressure regulating device includes: a ventilation channel for connecting the inside and outside of the cooking cavity; a switch assembly for controlling the connection between the inside and outside of the cooking cavity; an air pump located in the ventilation channel for pumping the gas inside the cooking cavity to the outside of the cooking cavity. Based on the temperature in the cooking cavity reaching the target temperature, the pressure regulating device operates. When the pressure regulating device is operating, the switch assembly opens the ventilation channel and operates the air pump. Based on the vacuum degree of the cooking cavity reaching the target vacuum degree, the pressure regulating device stops operating. When the pressure regulating device stops operating, the switch assembly closes the ventilation channel and stops operating the air pump.

[0105] In this technical solution, the specific form of the pressure regulating device is defined. Specifically, the pressure regulating device includes a ventilation channel connecting the inside of the cooking cavity and the outside of the cooking cavity. Due to the existence of the ventilation channel, the gas in the cooking cavity can be transferred to the outside of the cooking cavity, thereby realizing the adjustment of the pressure inside the cooking cavity.

[0106] Specifically, an air pump is provided in the ventilation channel, wherein when the air pump is in operation, it can transport the gas on one side of the ventilation channel to the other side, thereby realizing gas transfer. In the technical solution applied in the present application, when the ventilation channel is in an open state and the air pump is in an operating state, the gas located inside the cooking cavity will be transported to the outside of the cooking cavity. As the transportation continues, the air pressure in the cooking cavity will decrease. When the air pressure decreases, the boiling point of the liquid in the mixture will decrease, thereby causing the mixture to roll continuously, so as to realize the rapid dissolution of the effective ingredients in the food.

[0107] In the above technical solution, when the air pump is not running, the ventilation channel will transfer the heat in the cooking cavity to the outside of the cooking cavity, causing heat waste. At the same time, dust outside the cooking cavity will also enter the cooking cavity through the ventilation channel, causing contamination of the food.

[0108] Based on the above considerations, the technical solution of the present application stipulates that a switch component is set in the ventilation channel, wherein the switch component is used to turn on or off the ventilation channel so as to reduce the occurrence of the above situation and thereby improve the reliability of the cooking equipment during operation.

[0109] In the above technical solution, the ventilation channel can reuse existing structures such as the steam channel, so as to reduce the difficulty of structural design of the cooking device and at the same time reduce the difficulty of assembling the cooking device.

[0110] In any of the above technical solutions, after the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the first control unit is further configured to control the heating device to stop operating.

[0111] In this technical solution, the conditions for determining when the heating device stops working are defined to avoid the problem of excessive power consumption of the cooking device caused by the heating device running for a long time.

[0112] In any of the above technical solutions, after the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the second control unit is further used to control the switch assembly to open the ventilation channel.

[0113] In this technical solution, the switch assembly is controlled to open the ventilation channel so as to balance the internal pressure of the cooking cavity with the external pressure, thereby ending cooking.

[0114] According to the third aspect of the present invention, the present invention provides a second control device for a cooking device, the cooking device including a cooking cavity, a heating device and a pressure regulating device, the control device for the cooking device including: a memory and a processor, the memory storing a program, and the processor implementing the steps of the control method for the cooking device as any one of the above items when executing the program.

[0115] According to a fourth aspect of the present invention, the present invention provides a cooking device, comprising: a control device as described above for the cooking device.

[0116] According to a fifth aspect of the present invention, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of the control method of the cooking device as described above are implemented.

[0117] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0118] 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:

[0119] Figure 1 A schematic flow chart showing a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0120] Figure 2 A schematic flow chart showing the operating logic of the negative pressure extraction function in an embodiment of the present invention is shown;

[0121] Figure 3 A schematic block diagram of a control device for a cooking device in an embodiment of the present invention is shown. DETAILED DESCRIPTION

[0122] In order to more clearly understand the above aspects, features and advantages of the present invention, the present invention is further described in detail below in conjunction with 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 in the absence of conflict.

[0123] 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.

[0124] Example 1

[0125] like Figure 1 According to one embodiment of the present invention, the present invention provides a method for controlling a cooking device, wherein the cooking device includes a cooking cavity, a heating device, and a pressure regulating device for regulating the pressure in the cooking cavity. The method for controlling the cooking device includes:

[0126] Step 102, controlling the heating device to heat the cooking cavity;

[0127] Step 104 : Based on the temperature in the cooking cavity reaching the target temperature, the pressure regulating device is controlled to operate until the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration.

[0128] The embodiments of the present application provide a control method for cooking equipment, wherein the cooking equipment includes but is not limited to electric rice cookers, electric pressure cookers, electric stew pots, and electric stew pots. It can also be electrical appliances such as steam ovens and microwave ovens that have a voltage regulating device and can cook food, such as portable electric kettles, heated water cups, etc.

[0129] The cooking device defined in the present application can promote the rapid dissolution of effective ingredients in food materials when running the above-mentioned control method, so as to obtain the best cooking effect.

[0130] The embodiments of the present application are implemented based on the following principles. Specifically, after the food is placed in the cooking cavity, the food will be immersed in the liquid contained in the cooking cavity. Those skilled in the art have found that the effective ingredients in the food are dissolved more efficiently when the food is tumbled vigorously. Therefore, the embodiments of the present application utilize the operation of the pressure regulating device to form a negative pressure in the cooking cavity, thereby controlling the mixture of the food and the liquid to tumble violently, so that the effective ingredients in the food are quickly dissolved.

[0131] In other words, by reducing the pressure in the cooking chamber, the boiling point of the liquid can be lowered so that boiling occurs when the temperature exceeds the target temperature, thereby achieving the extraction of effective ingredients in a low-temperature environment.

[0132] Those skilled in the art have also discovered that the temperature of the mixture of food and liquid is correlated with the dissolution rate of the active ingredients in the food. The higher the temperature, the faster the active ingredients in the food dissolve. Based on this, the embodiments of the present application control the heating device to heat the cooking chamber to increase the temperature of the mixture of food and liquid. When the temperature of the mixture is greater than or equal to the target temperature, the pressure regulating device is activated and operated to cause the mixture to tumble, thereby achieving rapid precipitation of the active ingredients in the food.

[0133] In any of the above embodiments, the heating device can be controlled to heat the cooking cavity with a higher power to achieve rapid temperature increase, such as heating the cooking cavity with a heating power greater than or equal to 800 watts, so that the temperature in the cooking cavity is quickly raised to the target temperature.

[0134] In this embodiment, the heating device is limited to heat the cooking cavity with a larger power, so as to shorten the operation time of the cooking device.

[0135] For ease of control, the technical solution of the present application uses the temperature of the mixture of food and liquid in the cooking cavity to represent the temperature.

[0136] In the above embodiment, the pressure regulating device is used in conjunction with the heating device, so that the tumbling of the mixture does not need to reach a very high temperature, thereby reducing the amount of thermal decomposition, oxidation or polymerization of the effective ingredients in the food, thereby reducing the loss of effective ingredients.

[0137] In addition, compared with the existing embodiments that use ultrasound, microwaves, ultra-high pressure and other methods to achieve the dissolution of active ingredients, the embodiments of the present application have the characteristics of low noise, no microwave radiation, and low manufacturing difficulty.

[0138] In the above embodiment, the judgment condition for stopping the operation of the pressure regulating device is specifically defined, that is, when the vacuum degree of the cooking cavity is maintained at the target vacuum degree for longer than the preset time, the pressure regulating device stops operating.

[0139] In this embodiment, after the food is placed in the cooking cavity, the amount of food placed in the cooking cavity becomes fixed, and the amount of effective ingredients contained in the corresponding food is also fixed. A preset time is given to determine whether the dissolution of the effective ingredients in the food is completed based on the preset time. If the duration exceeds the preset time, the pressure regulating device is controlled to stop running to end the dissolution of the effective ingredients. If the duration does not exceed the preset time, the pressure regulating device is controlled to continue running to ensure that the effective ingredients in the food can be dissolved to the greatest extent, thereby reducing the loss of effective ingredients.

[0140] In addition, the above-mentioned embodiments of the present application can also reduce the precipitation of macromolecular impurities, thereby increasing the precipitation rate of the effective ingredients in the food while also improving the purity of the precipitated effective ingredients.

[0141] In any of the above embodiments, the pressure regulating device may be a physical method to achieve pressure regulation, such as the pressure regulating device may be an exhaust device, which achieves pressure regulation by extracting the gas in the cooking cavity out of the cooking cavity; the pressure regulating device may also be a chemical method to achieve pressure regulation, which achieves pressure regulation by consuming the gas in the cooking cavity.

[0142] In any of the above embodiments, the pressure regulating device may operate continuously or intermittently.

[0143] In any of the above embodiments, the effective ingredients vary depending on the type of food, so they will not be described in detail here.

[0144] In any of the above embodiments, the food material may be medicinal materials, tea leaves, scented tea, coffee, etc.

[0145] In any of the above embodiments, the above embodiment can also be used for rapid extraction of flavors.

[0146] In any of the above embodiments, the target temperature is between 50°C and 90°C.

[0147] In this embodiment, the target temperature range is limited. If the target temperature is too low, such as below 50°C, the dissolution rate of the active ingredients in the food will be too slow, resulting in a longer overall control time and affecting the user experience. If the target temperature is too high, such as above 90°C, the active ingredients in the food will be decomposed, oxidized or polymerized by heat, resulting in a relatively large loss of active ingredients.

[0148] In one embodiment, the target temperature may be 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, or 85°C.

[0149] In any of the above embodiments, the preset duration is greater than zero and less than or equal to 60 minutes.

[0150] In this embodiment, the value range of the preset time is specifically limited. In this embodiment, it is ensured that the effective ingredients in the food can be dissolved completely or to the maximum extent, reducing the loss of effective ingredients. At the same time, it also avoids the energy consumption caused by continuing to maintain the target temperature for a fixed time when the effective ingredients are completely or to the maximum extent dissolved. Therefore, the above embodiment reduces the power consumption of the cooking equipment while achieving the complete or maximum dissolution of the effective ingredients in the food.

[0151] In any of the above embodiments, based on the temperature in the cooking cavity reaching the target temperature, the pressure regulating device is controlled to operate until the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration. It can be understood that after the vacuum degree of the cooking cavity reaches the target vacuum degree, the pressure regulating device is controlled to stop operating and maintain the preset duration to ensure that the effective ingredients in the food can be dissolved to the maximum extent, thereby reducing the loss of the effective ingredients.

[0152] Example 2

[0153] In the above embodiment, the method further includes: controlling the heating device to operate based on the temperature in the cooking cavity being lower than the target temperature; and controlling the heating device to stop operating based on the temperature in the cooking cavity being higher than or equal to the target temperature.

[0154] In this embodiment, when it is detected that the temperature in the cooking cavity is lower than the target temperature value, the heating device is controlled to operate, and when the temperature in the cooking cavity is higher than the target temperature value, the heating device is controlled to stop operating.

[0155] In the above embodiment, whether the heating device is in operation is controlled based on the comparison result between the temperature in the cooking cavity and the target temperature value, so that the temperature in the cooking cavity can be maintained at the target temperature value, thereby ensuring that the mixture can be kept boiling while the vacuum degree in the cooking cavity remains unchanged, thereby ensuring that the effective ingredients in the food can be efficiently dissolved.

[0156] In the above embodiment, the operation of the heating device can be understood as continuous operation or intermittent operation. Specifically, continuous operation can be understood as the heating device maintaining a heating power to continuously release heat, while intermittent operation can be understood as running for another period of time at intervals of a period of time.

[0157] In addition, by controlling the operation or stopping of the heating device, the temperature in the cooking chamber can be prevented from being too high, thereby reducing the amount of thermal decomposition, oxidation or polymerization of the effective ingredients in the food, thereby reducing the chance of loss of the effective ingredients.

[0158] Example 3

[0159] In any of the above embodiments, the target temperature and the target vacuum degree have a corresponding relationship.

[0160] In this embodiment, the correspondence between the target vacuum degree and the target temperature can be understood as a one-to-one correspondence, such as one target temperature corresponds to one target vacuum degree.

[0161] In one embodiment, the correspondence between the target vacuum degree and the target temperature can be understood as a one-to-many correspondence, such as multiple target temperatures corresponding to one target vacuum degree.

[0162] In the above embodiment, a corresponding relationship is defined between the target vacuum degree and the target temperature, so that after the target vacuum degree is determined, the target temperature can be directly determined based on the corresponding relationship. In this process, the problem of mismatch between the target temperature and the target vacuum degree is reduced, thereby reducing the probability of the mixture not boiling and ensuring the effective extraction of the active ingredients in the food.

[0163] In any of the above embodiments, a corresponding relationship is defined between the target vacuum degree and the target temperature, so that after the target temperature is determined, the target vacuum degree can be directly determined based on the corresponding relationship. In this process, the problem of mismatch between the target temperature and the target vacuum degree is reduced, thereby reducing the probability of the mixture not boiling and ensuring the effective extraction of the active ingredients in the food.

[0164] In any of the above embodiments, the target temperature is input into the preset relationship model to obtain the saturated vapor pressure when the mixture in the cooking chamber boils; and the difference between the standard atmospheric pressure and the saturated vapor pressure is used as the target vacuum degree.

[0165] This embodiment defines a detailed scheme for determining a target vacuum level based on a target temperature. First, a preset relationship model is pre-established. The preset relationship model is derived by inputting the target temperature and the saturated vapor pressure of the boiling mixture in the cooking chamber into the Clausius-Clapeyron equation. Specifically, the Clausius-Clapeyron equation is expressed as follows:

[0166] ln(P_1 / P_2)=A / R(1 / T_1-1 / T_2);

[0167] Wherein, P_1 is the saturated vapor pressure of water, i.e., 101.325 kPa; A is the molar heat of vaporization of water, i.e., 40.67 kJ / mol; R is the gas constant, i.e., 8.3145 mol-1·K-1; T1 is the absolute temperature of the boiling point of water, i.e., 373.15 K; and T2 is the target temperature described above, where the target temperature is measured in Kelvin. The saturated vapor pressure P_2 of the mixture in the cooking chamber when it is boiling at the target temperature T2 can be calculated using the above formula, i.e., the preset relationship model.

[0168] Secondly, the target vacuum degree is obtained by taking the difference between the standard atmospheric pressure and the calculated saturated vapor pressure of the mixture in the cooking cavity when it is in a boiling state at the target temperature.

[0169] In any of the above embodiments, a target vacuum degree is received; and a target temperature corresponding to the target vacuum degree is determined according to a correspondence between the target vacuum degree and the target temperature.

[0170] In this embodiment, an embodiment of determining the target temperature based on the target vacuum degree is provided. In this embodiment, the target vacuum degree can be input by the user or determined based on the environment in which the cooking equipment is located and the types of ingredients put in. In this process, when the correspondence between the target vacuum degree and the target temperature is determined, the target temperature value can be found based on the target vacuum degree input by the user.

[0171] It can be understood that, in the above embodiment, the corresponding relationship between the target vacuum degree and the target temperature can still be obtained by using the preset relationship model as described above.

[0172] Example 4

[0173] In any of the above embodiments, the method further includes: obtaining information about the type of ingredients in the mixture; and determining a preset time duration based on the information about the type of ingredients.

[0174] In this embodiment, as described above, the purpose of setting the preset time is to completely dissolve the effective ingredients in the food so as to reduce the loss of effective ingredients. However, for different food ingredients, under the same working conditions, the dissolution rate of the effective ingredients is also different. If the preset time adopts a fixed value, the effective ingredients in some food ingredients will be completely dissolved, while the effective ingredients in some food ingredients will not be completely dissolved, which is obviously unreasonable.

[0175] Based on the above content, the embodiment of the present application specifically defines a specific value-taking method for the preset time. By obtaining the type information corresponding to the ingredients in the mixture, that is, the ingredient type information, the preset time is selected according to the determined ingredient type information. In this embodiment, it is ensured that the effective ingredients in the ingredients can be completely or maximally dissolved, reducing the loss of effective ingredients. At the same time, it also avoids the energy consumption caused by continuing to maintain the target temperature until a fixed time when the effective ingredients are completely or maximally dissolved. Therefore, the above embodiment reduces the power consumption of the cooking equipment while achieving complete or maximum dissolution of the effective ingredients in the ingredients.

[0176] Example 5

[0177] In any of the above embodiments, the pressure regulating device includes: a ventilation channel for connecting the inside and outside of the cooking cavity; a switch assembly for controlling the connection between the inside and outside of the cooking cavity; an air pump located in the ventilation channel, for pumping the gas inside the cooking cavity to the outside of the cooking cavity, and the pressure regulating device operates based on the temperature in the cooking cavity reaching the target temperature. When the pressure regulating device is operating, the switch assembly opens the ventilation channel and operates the air pump; when the vacuum degree of the cooking cavity reaches the target vacuum degree, the pressure regulating device stops operating, and when the pressure regulating device stops operating, the switch assembly closes the ventilation channel and stops operating the air pump.

[0178] In this embodiment, the specific form of the pressure regulating device is defined. Specifically, the pressure regulating device includes a ventilation channel connecting the inside of the cooking cavity and the outside of the cooking cavity. Due to the existence of the ventilation channel, the gas in the cooking cavity can be transferred to the outside of the cooking cavity, thereby achieving pressure adjustment inside the cooking cavity.

[0179] Specifically, an air pump is provided in the ventilation channel, wherein when the air pump is in operation, it can transport the gas on one side of the ventilation channel to the other side, thereby realizing gas transfer. In the embodiment of the present application, when the ventilation channel is in an open state and the air pump is in an operating state, the gas located inside the cooking cavity will be transported to the outside of the cooking cavity. As the transportation continues, the air pressure in the cooking cavity will decrease. When the air pressure decreases, the boiling point of the liquid in the mixture will decrease, thereby causing the mixture to roll continuously, so as to realize the rapid dissolution of the effective ingredients in the food.

[0180] In the above embodiment, when the air pump is not running, the ventilation channel will transfer the heat in the cooking cavity to the outside of the cooking cavity, resulting in heat waste. At the same time, dust outside the cooking cavity will also enter the cooking cavity through the ventilation channel, causing contamination of the food.

[0181] Based on the above considerations, an embodiment of the present application stipulates that a switch component is provided in the ventilation channel, wherein the switch component is used to turn on or off the ventilation channel so as to reduce the occurrence of the above-mentioned situation, thereby improving the reliability of the cooking equipment during operation.

[0182] In the above embodiment, the ventilation channel can reuse existing structures such as the steam channel, so as to reduce the difficulty of structural design of the cooking device and also reduce the difficulty of assembling the cooking device.

[0183] In any of the above embodiments, after the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the method further includes: controlling the heating device to stop operating.

[0184] In this embodiment, the conditions for determining whether the heating device stops working are defined to avoid the problem of the heating device running for a long time, thereby causing excessive power consumption of the cooking device.

[0185] In any of the above embodiments, after the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the method further includes: controlling the switch assembly to open the ventilation channel.

[0186] In this embodiment, the switch assembly is controlled to open the ventilation passage so as to balance the internal pressure of the cooking cavity with the external pressure, thereby ending cooking.

[0187] Example 6

[0188] In one embodiment, the above control method can be used as a function of the cooking device, such as a negative pressure extraction function, wherein Figure 2 As shown, the operating logic of the negative pressure extraction function is as follows:

[0189] Step 202: The user starts the negative pressure extraction function;

[0190] Step 204, the rapid heating stage, controls the heating device to operate so that the temperature in the cooking cavity reaches the target temperature, wherein the target temperature is between 50°C and 90°C.

[0191] Step 206, the negative pressure extraction stage, wherein the vacuum degree is obtained according to a preset relationship model and maintained for a preset time period, wherein the preset time period is between 0 and 60 minutes.

[0192] Step 208, cooking is completed.

[0193] Example 7

[0194] According to one embodiment of the present invention, Figure 3As shown, the present invention provides one of the control devices 300 of a cooking device, the cooking device including a cooking cavity, a heating device and a pressure regulating device, the control device 300 of the cooking device including: a first control unit 302, for controlling the heating device to heat the cooking cavity; a second control unit 304, for controlling the operation of the pressure regulating device based on the temperature in the cooking cavity reaching a target temperature, until the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration.

[0195] An embodiment of the present application proposes a control method for a cooking device, wherein the cooking device includes but is not limited to an electric rice cooker, an electric pressure cooker, an electric stew pot, and an electric stew pot. It can also be an electrical device such as a steam oven, a microwave oven, etc. that has a voltage regulating device and can cook food, such as a portable electric kettle, a heated water cup, etc.

[0196] The cooking device defined in the present application can promote the rapid dissolution of effective ingredients in food materials when running the above-mentioned control method, so as to obtain the best cooking effect.

[0197] The embodiments of the present application are implemented based on the following principles. Specifically, after the food is placed in the cooking cavity, the food will be immersed in the liquid contained in the cooking cavity. Technicians in this field have found that the effective ingredients in the food are dissolved more efficiently when the food is tumbled vigorously. Therefore, the embodiments of the present application utilize the operation of the pressure regulating device of the cooking equipment to control the mixture of food and liquid to tumble violently, thereby allowing the effective ingredients in the food to dissolve quickly.

[0198] In other words, by reducing the pressure in the cooking chamber, the boiling point of the liquid can be lowered so that boiling occurs when the temperature exceeds the target temperature, thereby achieving the extraction of effective ingredients in a low-temperature environment.

[0199] Those skilled in the art have also discovered that the temperature of the mixture of food and liquid is correlated with the dissolution rate of the active ingredients in the food. The higher the temperature, the faster the active ingredients in the food dissolve. Based on this, the embodiments of the present application control the heating device to heat the cooking chamber to increase the temperature of the mixture of food and liquid. When the temperature of the mixture is greater than or equal to the target temperature, the pressure regulating device is activated and operated to cause the mixture to tumble, thereby achieving rapid precipitation of the active ingredients in the food.

[0200] In the above embodiment, the pressure regulating device is used in conjunction with the heating device, so that the tumbling of the mixture does not need to reach a very high temperature, thereby reducing the amount of thermal decomposition, oxidation or polymerization of the effective ingredients in the food, thereby reducing the loss of effective ingredients.

[0201] In addition, compared with the existing embodiments that use ultrasound, microwaves, ultra-high pressure and other methods to achieve the dissolution of active ingredients, the embodiments of the present application have the characteristics of low noise, no microwave radiation, and low manufacturing difficulty.

[0202] In the above embodiment, the judgment condition for stopping the operation of the pressure regulating device is specifically defined, that is, when the vacuum degree of the cooking cavity is maintained at the target vacuum degree for longer than the preset time, the pressure regulating device stops operating.

[0203] In this embodiment, after the food is placed in the cooking cavity, the amount of food placed in the cooking cavity becomes fixed, and the amount of effective ingredients contained in the corresponding food is also fixed. A preset time is given to determine whether the dissolution of the effective ingredients in the food is completed based on the preset time. If the duration exceeds the preset time, the pressure regulating device is controlled to stop running to end the dissolution of the effective ingredients. If the duration does not exceed the preset time, the pressure regulating device is controlled to continue running to ensure that the effective ingredients in the food can be dissolved to the greatest extent, thereby reducing the loss of effective ingredients.

[0204] In addition, the above-mentioned embodiments of the present application can also reduce the precipitation of macromolecular impurities, thereby increasing the precipitation rate of the effective ingredients in the food while also improving the purity of the precipitated effective ingredients.

[0205] In any of the above embodiments, the pressure regulating device may be a physical method to achieve pressure regulation, such as the pressure regulating device may be an exhaust device, which achieves pressure regulation by extracting the gas in the cooking cavity out of the cooking cavity; the pressure regulating device may also be a chemical method to achieve pressure regulation, which achieves pressure regulation by consuming the gas in the cooking cavity.

[0206] In any of the above embodiments, the pressure regulating device may operate continuously or intermittently.

[0207] In any of the above embodiments, the effective ingredients vary depending on the type of food, so they will not be described in detail here.

[0208] In any of the above embodiments, the food material may be medicinal materials, tea leaves, scented tea, coffee, etc.

[0209] In any of the above embodiments, the above embodiment can also be used for rapid extraction of flavors.

[0210] In any of the above embodiments, the first control unit 302 is further used to control the operation of the heating device based on the temperature in the cooking cavity being lower than the target temperature; and to control the heating device to stop operating based on the temperature in the cooking cavity being greater than or equal to the target temperature.

[0211] In this embodiment, when it is detected that the temperature in the cooking cavity is lower than the target temperature value, the heating device is controlled to operate, and when the temperature in the cooking cavity is higher than the target temperature value, the heating device is controlled to stop operating.

[0212] In the above embodiment, the heating device is controlled based on the comparison result between the temperature in the cooking cavity and the target temperature value, so that the temperature in the cooking cavity can be maintained at the target temperature value, thereby ensuring that the mixture can be kept boiling while the vacuum degree in the cooking cavity remains unchanged, thereby ensuring that the effective ingredients in the food can be efficiently dissolved.

[0213] In the above embodiment, the operation of the heating device can be understood as continuous operation or intermittent operation. Specifically, continuous operation can be understood as the heating device maintaining a heating power to continuously release heat, while intermittent operation can be understood as running for another period of time at intervals of a period of time.

[0214] In addition, by controlling the operation or stopping of the heating device, the temperature in the cooking chamber can be prevented from being too high, thereby reducing the amount of thermal decomposition, oxidation or polymerization of the effective ingredients in the food, thereby reducing the chance of loss of the effective ingredients.

[0215] In any of the above embodiments, the target temperature and the target vacuum degree have a corresponding relationship.

[0216] In this embodiment, the correspondence between the target vacuum degree and the target temperature can be understood as a one-to-one correspondence, such as one target temperature corresponds to one target vacuum degree.

[0217] In one embodiment, the correspondence between the target vacuum degree and the target temperature can be understood as a one-to-many correspondence, such as multiple target temperatures corresponding to one target vacuum degree.

[0218] In the above embodiment, a corresponding relationship is defined between the target vacuum degree and the target temperature, so that after the target vacuum degree is determined, the target temperature can be directly determined based on the corresponding relationship. In this process, the problem of mismatch between the target temperature and the target vacuum degree is reduced, thereby reducing the probability of the mixture not boiling and ensuring the effective extraction of the active ingredients in the food.

[0219] In any of the above embodiments, a corresponding relationship is defined between the target vacuum degree and the target temperature, so that after the target temperature is determined, the target vacuum degree can be directly determined based on the corresponding relationship. In this process, the problem of mismatch between the target temperature and the target vacuum degree is reduced, thereby reducing the probability of the mixture not boiling and ensuring the effective extraction of the active ingredients in the food.

[0220] In any of the above embodiments, the first control unit 302 is further used to input the target temperature into a preset relationship model to obtain the saturated vapor pressure when the mixture in the cooking chamber boils; and use the difference between the standard atmospheric pressure and the saturated vapor pressure as the target vacuum degree.

[0221] This embodiment defines a detailed scheme for determining a target vacuum level based on a target temperature. First, a preset relationship model is pre-established. The preset relationship model is derived by inputting the target temperature and the saturated vapor pressure of the boiling mixture in the cooking chamber into the Clausius-Clapeyron equation. Specifically, the Clausius-Clapeyron equation is expressed as follows:

[0222] ln(P_1 / P_2)=A / R(1 / T_1-1 / T_2);

[0223] Wherein, P_1 is the saturated vapor pressure of water, i.e., 101.325 kPa; A is the molar heat of vaporization of water, i.e., 40.67 kJ / mol; R is the gas constant, i.e., 8.3145 mol-1·K-1; T1 is the absolute temperature of the boiling point of water, i.e., 373.15 K; and T2 is the target temperature described above, where the target temperature is measured in Kelvin. The saturated vapor pressure P_2 of the mixture in the cooking chamber when it is boiling at the target temperature T2 can be calculated using the above formula, i.e., the preset relationship model.

[0224] Secondly, the target vacuum degree is obtained by taking the difference between the standard atmospheric pressure and the calculated saturated vapor pressure of the mixture in the cooking cavity when it is in a boiling state at the target temperature.

[0225] In any of the above embodiments, the first control unit 302 is further configured to receive a target vacuum degree; and determine a target temperature corresponding to the target vacuum degree according to a correspondence between the target vacuum degree and the target temperature.

[0226] In this embodiment, an embodiment of determining the target temperature based on the target vacuum degree is provided. In this embodiment, the target vacuum degree can be input by the user or determined based on the environment in which the cooking equipment is located and the types of ingredients put in. In this process, when the correspondence between the target vacuum degree and the target temperature is determined, the target temperature value can be found based on the target vacuum degree input by the user.

[0227] It can be understood that, in the above embodiment, the corresponding relationship between the target vacuum degree and the target temperature can still be obtained by using the preset relationship model as described above.

[0228] In any of the above embodiments, the first control unit 302 is further configured to obtain information about the type of ingredients in the mixture; and determine the preset time duration according to the information about the type of ingredients.

[0229] In this embodiment, as described above, the purpose of setting the preset time is to completely dissolve the effective ingredients in the food so as to reduce the loss of effective ingredients. However, for different food ingredients, under the same working conditions, the dissolution rate of the effective ingredients is also different. If the preset time adopts a fixed value, the effective ingredients in some food ingredients will be completely dissolved, while the effective ingredients in some food ingredients will not be completely dissolved, which is obviously unreasonable.

[0230] Based on the above content, the embodiment of the present application specifically defines a specific value-taking method for the preset time. By obtaining the type information corresponding to the ingredients in the mixture, that is, the ingredient type information, the preset time is selected according to the determined ingredient type information. In this embodiment, it is ensured that the effective ingredients in the ingredients can be completely or maximally dissolved, reducing the loss of effective ingredients. At the same time, it also avoids the energy consumption caused by continuing to maintain the target temperature until a fixed time when the effective ingredients are completely or maximally dissolved. Therefore, the above embodiment reduces the power consumption of the cooking equipment while achieving complete or maximum dissolution of the effective ingredients in the ingredients.

[0231] In any of the above embodiments, the target temperature is between 50°C and 90°C.

[0232] In this embodiment, the target temperature range is limited. If the target temperature is too low, such as below 50°C, the dissolution rate of the active ingredients in the food will be too slow, resulting in a longer overall control time and affecting the user experience. If the target temperature is too high, such as above 90°C, the active ingredients in the food will be decomposed, oxidized or polymerized by heat, resulting in a relatively large loss of active ingredients.

[0233] In one embodiment, the target temperature may be 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, or 85°C.

[0234] In any of the above embodiments, the preset duration is greater than zero and less than or equal to 60 minutes.

[0235] In this embodiment, the value range of the preset time is specifically limited. In this embodiment, it is ensured that the effective ingredients in the food can be dissolved completely or to the maximum extent, reducing the loss of effective ingredients. At the same time, it also avoids the energy consumption caused by continuing to maintain the target temperature for a fixed time when the effective ingredients are completely or to the maximum extent dissolved. Therefore, the above embodiment reduces the power consumption of the cooking equipment while achieving the complete or maximum dissolution of the effective ingredients in the food.

[0236] In any of the above embodiments, the pressure regulating device includes: a ventilation channel for connecting the inside and outside of the cooking cavity; a switch assembly for controlling the connection between the inside and outside of the cooking cavity; an air pump located in the ventilation channel, for pumping the gas inside the cooking cavity to the outside of the cooking cavity, and the pressure regulating device operates based on the temperature in the cooking cavity reaching the target temperature. When the pressure regulating device is operating, the switch assembly opens the ventilation channel and operates the air pump; when the vacuum degree of the cooking cavity reaches the target vacuum degree, the pressure regulating device stops operating, and when the pressure regulating device stops operating, the switch assembly closes the ventilation channel and stops operating the air pump.

[0237] In this embodiment, the specific form of the pressure regulating device is defined. Specifically, the pressure regulating device includes a ventilation channel connecting the inside of the cooking cavity and the outside of the cooking cavity. Due to the existence of the ventilation channel, the gas in the cooking cavity can be transferred to the outside of the cooking cavity, thereby achieving pressure adjustment inside the cooking cavity.

[0238] Specifically, an air pump is provided in the ventilation channel, wherein when the air pump is in operation, it can transport the gas on one side of the ventilation channel to the other side, thereby realizing gas transfer. In the embodiment of the present application, when the ventilation channel is in an open state and the air pump is in an operating state, the gas located inside the cooking cavity will be transported to the outside of the cooking cavity. As the transportation continues, the air pressure in the cooking cavity will decrease. When the air pressure decreases, the boiling point of the liquid in the mixture will decrease, thereby causing the mixture to roll continuously, so as to realize the rapid dissolution of the effective ingredients in the food.

[0239] In the above embodiment, when the air pump is not running, the ventilation channel will transfer the heat in the cooking cavity to the outside of the cooking cavity, resulting in heat waste. At the same time, dust outside the cooking cavity will also enter the cooking cavity through the ventilation channel, causing contamination of the food.

[0240] Based on the above considerations, an embodiment of the present application stipulates that a switch component is provided in the ventilation channel, wherein the switch component is used to turn on or off the ventilation channel so as to reduce the occurrence of the above-mentioned situation, thereby improving the reliability of the cooking equipment during operation.

[0241] In the above embodiment, the ventilation channel can reuse existing structures such as the steam channel, so as to reduce the difficulty of structural design of the cooking device and also reduce the difficulty of assembling the cooking device.

[0242] In any of the above embodiments, after the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the first control unit 302 is further configured to control the heating device to stop operating.

[0243] In this embodiment, the conditions for determining whether the heating device stops working are defined to avoid the problem of the heating device running for a long time, thereby causing excessive power consumption of the cooking device.

[0244] In any of the above embodiments, after the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the second control unit 304 is further configured to control the switch assembly to open the ventilation channel.

[0245] In this embodiment, the switch assembly is controlled to open the ventilation passage so as to balance the internal pressure of the cooking cavity with the external pressure, thereby ending cooking.

[0246] Example 8

[0247] According to one embodiment of the present invention, the present invention provides a second control device for a cooking device, the cooking device including a cooking cavity, a heating device and a pressure regulating device, the control device for the cooking device including: a memory and a processor, the memory storing a program, and the processor implementing the steps of the control method for the cooking device as any one of the above items when executing the program.

[0248] The technical solution of the present application proposes a control device for a cooking device, in which a processor executes a program stored in a memory to implement the steps of the control method for the cooking device described above, and therefore has all the beneficial technical effects of the control method described above.

[0249] Embodiment 9

[0250] According to one embodiment of the present invention, the present invention provides a cooking device, including: a control device as described above for the cooking device.

[0251] The technical solution of the present application proposes a cooking device, which has the above-mentioned control device of the cooking device and therefore has all the beneficial technical effects of the above-mentioned control device.

[0252] Example 10

[0253] According to one embodiment of the present invention, the present invention provides a readable storage medium, which stores a program or instruction. When the program or instruction is executed by a processor, the steps of the control method of the cooking device as described above are implemented.

[0254] In the description of the present invention, the term "plurality" refers to two or more than two. Unless otherwise expressly defined, the orientations or positional relationships indicated by the terms "upper" and "lower" are based on the orientations or positional relationships shown in the accompanying drawings. They are only for the convenience of describing the present invention and simplifying the description. They do not indicate or imply that the devices or components referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on the present invention. The terms "connect," "install," and "fix" should be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0255] In the description of the present invention, the terms "one embodiment," "some embodiments," "specific embodiments," etc., 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 the present invention, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0256] 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 includes a cooking cavity, a heating device, and a pressure regulating device for regulating the pressure in the cooking cavity. The cooking device is used to extract materials, and the materials include at least one of medicinal materials, tea, and coffee. The control method of the cooking device includes: controlling the heating device to heat the cooking cavity; Based on the temperature in the cooking cavity reaching the target temperature, controlling the pressure regulating device to operate until the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration; The cooking device control method further includes: controlling the heating device to operate based on the temperature in the cooking cavity being lower than the target temperature; controlling the heating device to stop operating based on the temperature in the cooking cavity being greater than or equal to the target temperature, wherein the target temperature is between 50° C. and 90° C.; The target temperature and the target vacuum degree have a corresponding relationship; Inputting the target temperature into a preset relationship model to obtain a saturated vapor pressure when the mixture in the cooking cavity boils; The difference between the standard atmospheric pressure and the saturated vapor pressure is taken as the target vacuum degree.

2. The cooking device control method according to claim 1, wherein: Also includes: Get information about the types of ingredients in the mixture; Determine the preset duration according to the food type information, The preset duration is greater than zero and less than or equal to 60 minutes.

3. The cooking device control method according to claim 1 or 2, characterized in that: The voltage regulating device comprises: a ventilation channel for communicating the interior and exterior of the cooking cavity; a switch assembly for controlling the communication between the interior and exterior of the cooking cavity; an air pump, located in the ventilation channel, for pumping the gas inside the cooking cavity to the outside of the cooking cavity; Based on the temperature in the cooking cavity reaching the target temperature, the pressure regulating device is operated, and when the pressure regulating device is operated, the switch component opens the ventilation channel and the air pump is operated; Based on the vacuum degree of the cooking cavity reaching the target vacuum degree, the pressure regulating device stops operating. When the pressure regulating device stops operating, the switch component closes the ventilation channel and the air pump stops operating.

4. The cooking device control method according to claim 1 or 2, characterized in that: After the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the method further includes: The heating device is controlled to stop operating.

5. The cooking device control method according to claim 3, characterized in that: After the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration, the method further includes: Control the switch assembly to open the ventilation channel.

6. A control device for a cooking device, characterized in that: The cooking device includes a cooking cavity, a heating device, and a pressure regulating device. The cooking device is used to extract materials, and the materials include at least one of medicinal materials, tea, and coffee. The control device of the cooking device includes: a first control unit, configured to control the heating device to heat the cooking cavity; a second control unit, configured to control the pressure regulating device to operate, based on the temperature in the cooking cavity reaching a target temperature, until the vacuum degree of the cooking cavity is maintained at the target vacuum degree for a duration greater than or equal to a preset duration; The first control unit is further configured to control the heating device to operate based on the temperature in the cooking cavity being lower than the target temperature; controlling the heating device to stop operating based on the temperature in the cooking cavity being greater than or equal to the target temperature, wherein the target temperature is between 50° C. and 90° C.; The target temperature and the target vacuum degree have a corresponding relationship; The first control unit is further configured to input the target temperature into a preset relationship model to obtain a saturated vapor pressure when the mixture in the cooking cavity boils; The difference between the standard atmospheric pressure and the saturated vapor pressure is taken as the target vacuum degree.

7. A control device for a cooking device, characterized in that: The cooking device includes a cooking cavity, a heating device, and a pressure regulating device, and the control device of the cooking device includes: A memory and a processor, wherein the memory stores a program, and when the processor executes the program, the steps of the control method of the cooking device according to any one of claims 1 to 5 are implemented.

8. A cooking device, characterized in that: include: A control device for a cooking appliance as claimed in claim 6 or 7.

9. A readable storage medium, characterized in that: The readable storage medium stores a program or instruction, and when the program or instruction is executed by a processor, the steps of the control method of the cooking device according to any one of claims 1 to 5 are implemented.

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