Control method and device of cooking equipment, cooking equipment and readable storage medium

Abstract

This invention provides a control method, apparatus, cooking device, and readable storage medium for a cooking device. The control method includes: controlling a first heating device to heat a cooking chamber; and controlling a ventilation device to operate based on the temperature of the cooking chamber being greater than or equal to a first temperature value. In this technical solution, when the cooking device operates according to the above control method to cook old rice, the bran flavor in the cooked rice is significantly reduced, while the cooked rice still emits its aroma. Because the bran flavor in the cooked rice is reduced and it emits its aroma, the taste of the old rice is improved.

Description

Technical Field

[0001] This invention relates to the field of cooking control technology, and more specifically, to a control method, apparatus, cooking equipment, and readable storage medium for a cooking device. Background Technology

[0002] The time it takes for rice produced in rice fields to be delivered to users by distributors can vary, ranging from several months to just a few days. In such cases, the rice delivered to users may be old rice.

[0003] Rice cooked with old rice has a poor taste, such as a strong bran flavor, lack of aroma, and poor texture. Summary of the Invention

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

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

[0006] A second aspect of the present invention is that a control device for a cooking apparatus is provided.

[0007] A third aspect of the present invention is that a cooking apparatus is provided.

[0008] A fourth aspect of the present invention is that a readable storage medium is provided.

[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. The cooking device includes a cooking cavity, a first heating device, and a ventilation device for exchanging gases inside and outside the cooking cavity. The control method for the cooking device includes: controlling the first heating device to heat the cooking cavity; and controlling the ventilation device to operate based on the temperature of the cooking cavity being greater than or equal to a first temperature value.

[0010] The technical solution proposed in this application addresses the problems faced by existing technical solutions. In this solution, when the cooking equipment operates according to the aforementioned control method to cook aged rice, the bran flavor in the cooked rice is significantly reduced, while the cooked rice still retains its aroma. Because the bran flavor is reduced and the cooked rice retains its aroma, the taste of the aged rice is improved.

[0011] The technical solution of this application is based on the following principle: Specifically, when cooking rice, the existing cooking equipment puts a mixture of rice and water into the cooking chamber, seals the cooking chamber, and heats the cooking chamber to cook the rice.

[0012] However, old rice itself has a bran flavor. If the above method is still used for cooking, the bran flavor of the old rice will remain in the cooking cavity. As the rice is cooked, the bran flavor will mix into the cooked rice. At the same time, the bran flavor will also mask the aroma of the rice, making the cooked rice taste worse.

[0013] The technical solution of this application includes a ventilation device in the cooking equipment. During the rice cooking process, the ventilation device is controlled to remove the bran odor from the cooking chamber. Although the cooking equipment is cooking old rice, the ventilation device removes the bran odor, thus reducing the bran odor in the cooked rice. Simultaneously, as the rice cooks, its aroma is enhanced, improving the taste.

[0014] Furthermore, the rate at which rice releases its bran aroma varies at different stages of cooking. Based on these considerations, the technical solution of this application, through experimental comparison, determined that the rate at which rice releases its bran aroma is highest during the water absorption stage. During the water absorption stage, the rice fully absorbs water and expands. During this expansion, the bran aroma from the rice enters the water and then evaporates. During the water absorption stage, the cooking equipment heats the rice-water mixture. As the mixture heats, its temperature rises, molecular movement accelerates, and the corresponding rate at which the bran aroma enters and evaporates from the water also increases. Therefore, the water absorption stage during cooking is selected to control the operation of the ventilation device.

[0015] It is worth noting that during the water absorption stage, the first heating device operates to heat the cooking cavity. The technical solution of this application obtains the temperature of the cooking cavity. If the temperature of the cooking cavity reaches the first temperature value, it is determined that the cooking device is currently in the water absorption stage, so as to control the operation of the ventilation device to achieve the effect mentioned above.

[0016] In one of the technical solutions, the ventilation device can be a blower that blows air from outside the cooking cavity into the cooking cavity and out of the cooking cavity.

[0017] In this technical solution, when the ventilation device is a blower, the pressure inside the cooking chamber will increase during the operation of the ventilation device, thereby forming a micro-pressure. The micro-pressure environment is conducive to improving the cooking of rice and reducing the occurrence of undercooked rice.

[0018] In one of the technical solutions, the ventilation device can be a fan that draws air from inside the cooking cavity to outside the cooking cavity.

[0019] In this technical solution, if an exhaust fan is used, the operation of the exhaust fan reduces the amount of particles and dust from outside the cooking cavity being brought into the cooking cavity during the operation of the ventilation device, thereby reducing the occurrence of particles and dust contaminating the rice.

[0020] In any of the above technical solutions, the first temperature value is between 45°C and 55°C.

[0021] In addition, the control method for the cooking equipment proposed in this application also has the following appendix technical features.

[0022] In the above technical solution, the first heating device is controlled to stop operating when the temperature of the cooking cavity is greater than or equal to the first temperature value; the first heating device is controlled to operate when the temperature of the cooking cavity is less than the first temperature value.

[0023] In this technical solution, the first temperature value is used to determine whether the cooking of rice has entered the water absorption stage and to enable the ventilation device to remove the bran acid odor. As mentioned above, in the above control method, the optimal time for the removal of bran acid odor is during the water absorption stage. Therefore, controlling the cooking chamber to remain in the water absorption stage is beneficial for the complete removal of bran acid odor. Thus, when the detected temperature of the cooking chamber exceeds the first temperature value, the first heating device is controlled to stop operating. When the detected temperature of the cooking chamber is lower than the first temperature value, the first heating device is controlled to restart, so that the temperature of the cooking chamber can be maintained at the first temperature value, thereby ensuring that the cooking of rice is always maintained in the water absorption stage, ensuring the complete removal of bran acid odor, and thus ensuring the taste of the rice.

[0024] In one of the technical solutions, when the heating power of the first heating device is adjustable, stopping the first heating device can be replaced by reducing the power of the first heating device, while controlling the first heating device to run can be replaced by increasing the power of the first heating device.

[0025] In one of the technical solutions, the first heating device can be a heating device located at the bottom of the cooking cavity, such as an electric heating plate.

[0026] In one of the technical solutions, the first heating device can be a heating device that uses electromagnetic induction heating technology.

[0027] In any of the above technical solutions, the method further includes: obtaining the running time of the ventilation device; and controlling the ventilation device to stop operating based on the running time being greater than or equal to a preset time.

[0028] In this technical solution, although controlling the cooking equipment to remain in the water absorption stage can release the bran acid flavor from the rice, once the rice is placed into the cooking chamber, the amount of rice in the cooking chamber is fixed, and correspondingly, the amount of bran acid flavor that the rice can release is also fixed. By recording the duration of the ventilation device in operation, i.e., the running time mentioned above, the timing for stopping the ventilation device can be determined. In this process, the ventilation device is prevented from running for too long, which would cause heat loss in the cooking chamber and affect the cooking of the rice.

[0029] Specifically, heat loss in the cooking cavity can be understood as the transfer of heat carried by the high-temperature gas when it is discharged from the cooking cavity during the operation of the ventilation device.

[0030] In addition, the ventilation device removes the bran acid smell released by the rice from the cooking chamber during the water absorption stage. If the rice-water mixture remains in the water absorption stage for too long, it will affect the texture of the cooked rice. For example, if the rice absorbs too much water, it will become too soft and sticky. Similarly, if the water absorption stage lasts too long, it will extend the cooking time of the rice and affect the user experience. By limiting the preset time, the ventilation device stops operating to ensure the texture of the rice.

[0031] In any of the above technical solutions, the method further includes: controlling the first heating device to stop operating based on a runtime greater than or equal to a preset duration.

[0032] In this technical solution, by linking the operation of the first heating device with a preset duration, the first heating device is controlled to perform the same action while the ventilation device is controlled to stop operating. In this process, it is ensured that the ventilation device can end synchronously with the water absorption stage, thereby maximizing the removal of bran acid from the rice from the cooking chamber and ensuring the taste of the cooked rice.

[0033] Furthermore, in the above technical solution, it is understood that during the water absorption stage, if the temperature of the cooking cavity reaches the first temperature value, the ventilation device is activated; if the water absorption stage ends, the ventilation device is controlled to stop operating.

[0034] In any of the above technical solutions, the cooking device has a cover that closes the cooking cavity, and a second heating device is provided on the cover. The control method further includes: controlling the operation of the second heating device based on the steam generated in the cooking cavity.

[0035] In this technical solution, it is considered that the bran acid flavor is absorbed from the rice by water. As the temperature of the water rises in the cooking chamber, it will form water vapor. The water vapor will condense on the lid that is used in conjunction with the cooking chamber to form water droplets. Since the water droplets are formed by water vapor with bran acid flavor, if these water droplets are stored in the cooking chamber, the cooked rice will still have bran acid flavor, affecting the taste of the rice.

[0036] To overcome the above problems, the technical solution of this application specifically defines a second heating device in the lid, which is activated when steam is detected in the cooking cavity.

[0037] In the above technical solution, the second heating device generates heat when it is started. The presence of this heat prevents steam from forming water droplets on the lid. Therefore, it can prevent water vapor with a bran-like odor from staying in the cooking chamber. That is, water vapor with a bran-like odor will be discharged from the cooking chamber with the operation of the ventilation device, thereby ensuring that the bran-like odor of the cooked rice is reduced, thus improving the taste of the rice.

[0038] Furthermore, since there are fewer water droplets remaining on the lid or less water vapor in the cooking cavity, the amount of rice aroma dissolved in the water droplets or water vapor will also decrease. Therefore, the above control scheme can reduce the loss of rice aroma, thereby preserving the aroma of rice to the greatest extent and improving the taste of rice.

[0039] In any of the above technical solutions, the second heating device can be a heating plate.

[0040] In any of the above technical solutions, the temperature value of the lid is obtained; based on the temperature value of the lid being greater than or equal to the second temperature value, steam is generated in the cooking cavity; based on the temperature value of the lid being less than the second temperature value, no steam is generated in the cooking cavity.

[0041] The technical solution specifies how to determine whether steam has appeared in the cooking cavity. Specifically, the technical solution of this application selects the temperature value of the cover and compares the temperature value with a second temperature value. If the temperature value is higher than the second temperature value, it is considered that steam has appeared in the cooking cavity. Conversely, if the temperature value is lower than the second temperature value, it is considered that steam has not appeared in the cooking cavity.

[0042] In the above process, the temperature value on the lid can be obtained using existing temperature sensors. Therefore, there is no need to set up additional temperature sensors to collect the temperature. While implementing the above solution, there is no need to increase the manufacturing cost of the cooking equipment.

[0043] In any of the above technical solutions, the second temperature value is greater than or equal to 80°C.

[0044] In this technical solution, the range of the second temperature value is limited. If the second temperature value is too low, the second heating device will be turned on too early, resulting in increased power consumption of the cooking equipment. Conversely, if the second temperature value is too high, water vapor with a bran-like odor will remain in the cooking chamber, ultimately causing the cooked rice to still have a bran-like odor, affecting the taste of the rice.

[0045] In any of the above technical solutions, the ventilation speed of the ventilation device is controlled according to the boiling volume in the cooking cavity during the continuous heating stage.

[0046] In this technical solution, during the continuous heating stage, the ventilation device is turned on so that while the rice being cooked is constantly turning, the ventilation device can be used to expel the stale rice smell and bran smell, so as to ensure the taste of the cooked rice.

[0047] In addition, during the continuous heating phase, the cooked rice will release its aroma. By controlling the ventilation device to open, the aroma can be released, thereby enhancing the fragrance.

[0048] By controlling the ventilation speed of the ventilation device according to the boiling volume in the cooking chamber, it is ensured that when the gas volume in the cooking chamber changes, it can be directly discharged outside the cooking chamber, reducing the overflow of the water-rice mixture in the cooking chamber and ensuring cooking safety.

[0049] In any of the above technical solutions, the temperature value inside the cooking cavity is obtained; the boiling amount inside the cooking cavity is determined based on the comparison result between the temperature value inside the cooking cavity and the preset temperature range.

[0050] In this technical solution, the method for quantifying boiling volume is defined. Specifically, multiple preset temperature ranges are pre-constructed, and each preset temperature range corresponds to a boiling volume. The obtained temperature value inside the cooking cavity is compared with the preset temperature range to determine the preset temperature range in which the temperature value inside the cooking cavity is located, and thus the corresponding boiling volume is determined.

[0051] In any of the above technical solutions, during the rice-cooking stage, the operation of the ventilation device is controlled, and within a unit operating cycle, the operating time of the first heating device is controlled to change from a first duration to a second duration, wherein the first duration is less than the second duration.

[0052] In this technical solution, the ventilation device is activated during the rice-cooking stage to release the aroma of the cooked rice, making the aroma of the cooked rice permeate the air. This aroma is then used to remind the user of the current cooking status of the rice when the cooking is finished.

[0053] In the above technical solution, by adjusting the running time of the first heating device under the unit operating cycle, the rice emits a burnt aroma when the first heating device is heated at high power. At the same time, the aroma is emitted by the ventilation device, and the burnt aroma of the rice is used to remind the user of the current cooking status of the rice.

[0054] According to a second aspect of the present invention, the present invention provides a control device for a cooking apparatus, the cooking apparatus including a cooking chamber, a first heating device, and a ventilation device for exchanging gases inside and outside the cooking chamber, the control device for the cooking apparatus including: a first control unit for controlling the first heating device to heat the cooking chamber; and a second control unit for controlling the ventilation device to operate based on the temperature of the cooking chamber being greater than or equal to a first temperature value.

[0055] This application proposes a technical solution that addresses the problems faced by existing technologies. In this solution, when cooking aged rice in a cooking device, the bran-like taste in the cooked rice is significantly reduced, while the cooked rice still retains its aroma. Because the bran-like taste is reduced and the cooked rice retains its aroma, the taste of the aged rice is improved.

[0056] The technical solution of this application is based on the following principle: Specifically, when cooking rice, the existing cooking equipment puts a mixture of rice and water into the cooking chamber, seals the cooking chamber, and heats the cooking chamber to cook the rice.

[0057] However, old rice itself has a bran flavor. If the above method is still used for cooking, the bran flavor of the old rice will remain in the cooking cavity. As the rice is cooked, the bran flavor will mix into the cooked rice. At the same time, the bran flavor will also mask the aroma of the rice, making the cooked rice taste worse.

[0058] The technical solution of this application includes a ventilation device in the cooking equipment. During the rice cooking process, the ventilation device is controlled to remove the bran odor from the cooking chamber. Although the cooking equipment is cooking old rice, the ventilation device removes the bran odor, thus reducing the bran odor in the cooked rice. Simultaneously, as the rice cooks, its aroma is enhanced, improving the taste.

[0059] Furthermore, the rate at which rice releases its bran aroma varies at different stages of cooking. Based on these considerations, the technical solution of this application, through experimental comparison, determined that the rate at which rice releases its bran aroma is highest during the water absorption stage. During the water absorption stage, the rice fully absorbs water and expands. During this expansion, the bran aroma from the rice enters the water and then evaporates. During the water absorption stage, the cooking equipment heats the rice-water mixture. As the mixture heats, its temperature rises, molecular movement accelerates, and the corresponding rate at which the bran aroma enters and evaporates from the water also increases. Therefore, the water absorption stage during cooking is selected to control the operation of the ventilation device.

[0060] It is worth noting that during the water absorption stage, the first heating device operates to heat the cooking cavity. The technical solution of this application obtains the temperature of the cooking cavity. If the temperature of the cooking cavity reaches the first temperature value, it is determined that the cooking device is currently in the water absorption stage, so as to control the operation of the ventilation device to achieve the effect mentioned above.

[0061] In one of the technical solutions, the ventilation device can be a blower that blows air from outside the cooking cavity into the cooking cavity and out of the cooking cavity.

[0062] In this technical solution, when the ventilation device is a blower, the pressure inside the cooking chamber will increase during the operation of the ventilation device, thereby forming a micro-pressure. The micro-pressure environment is conducive to improving the cooking of rice and reducing the occurrence of undercooked rice.

[0063] In one of the technical solutions, the ventilation device can be a fan that draws air from inside the cooking cavity to outside the cooking cavity.

[0064] In this technical solution, if an exhaust fan is used, the operation of the exhaust fan reduces the amount of particles and dust from outside the cooking cavity being brought into the cooking cavity during the operation of the ventilation device, thereby reducing the occurrence of particles and dust contaminating the rice.

[0065] In any of the above technical solutions, the first temperature value is between 45°C and 55°C.

[0066] In addition, the control device for the cooking equipment proposed in this application also has the following appendix technical features.

[0067] In the above technical solution, the first control unit is also used to control the first heating device to stop operating based on the temperature of the cooking cavity being greater than or equal to a first temperature value; and to control the first heating device to operate based on the temperature of the cooking cavity being less than the first temperature value.

[0068] In this technical solution, the first temperature value is used to determine whether the cooking of rice has entered the water absorption stage and to enable the ventilation device to remove the bran acid odor. As mentioned above, in the above control method, the optimal time for the removal of bran acid odor is during the water absorption stage. Therefore, controlling the cooking chamber to remain in the water absorption stage is beneficial for the complete removal of bran acid odor. Thus, when the detected temperature of the cooking chamber exceeds the first temperature value, the first heating device is controlled to stop operating. When the detected temperature of the cooking chamber is lower than the first temperature value, the first heating device is controlled to restart, so that the temperature of the cooking chamber can be maintained at the first temperature value, thereby ensuring that the cooking of rice is always maintained in the water absorption stage, ensuring the complete removal of bran acid odor, and thus ensuring the taste of the rice.

[0069] In one of the technical solutions, when the heating power of the first heating device is adjustable, stopping the first heating device can be replaced by reducing the power of the first heating device, while controlling the first heating device to run can be replaced by increasing the power of the first heating device.

[0070] In one of the technical solutions, the first heating device can be a heating device located at the bottom of the cooking cavity, such as an electric heating plate.

[0071] In one of the technical solutions, the first heating device can be a heating device that uses electromagnetic induction heating technology.

[0072] In any of the above technical solutions, the first control unit is also used to obtain the running time of the ventilation device; and control the ventilation device to stop running based on the running time being greater than or equal to a preset time.

[0073] In this technical solution, although controlling the cooking equipment to remain in the water absorption stage can release the bran acid flavor from the rice, once the rice is placed into the cooking chamber, the amount of rice in the cooking chamber is fixed, and correspondingly, the amount of bran acid flavor that the rice can release is also fixed. By recording the duration of the ventilation device in operation, i.e., the running time mentioned above, the timing for stopping the ventilation device can be determined. In this process, the ventilation device is prevented from running for too long, which would cause heat loss in the cooking chamber and affect the cooking of the rice.

[0074] Specifically, heat loss in the cooking cavity can be understood as the transfer of heat carried by the high-temperature gas when it is discharged from the cooking cavity during the operation of the ventilation device.

[0075] In addition, the ventilation device removes the bran acid smell released by the rice from the cooking chamber during the water absorption stage. If the rice-water mixture remains in the water absorption stage for too long, it will affect the texture of the cooked rice. For example, if the rice absorbs too much water, it will become too soft and sticky. Similarly, if the water absorption stage lasts too long, it will extend the cooking time of the rice and affect the user experience. By limiting the preset time, the ventilation device stops operating to ensure the texture of the rice.

[0076] In any of the above technical solutions, the first control unit is also used to control the first heating device to stop operating based on a runtime greater than or equal to a preset duration.

[0077] In this technical solution, by linking the operation of the first heating device with a preset duration, the first heating device is controlled to perform the same action while the ventilation device is controlled to stop operating. In this process, it is ensured that the ventilation device can end synchronously with the water absorption stage, thereby maximizing the removal of bran acid from the rice from the cooking chamber and ensuring the taste of the cooked rice.

[0078] Furthermore, in the above technical solution, it is understood that during the water absorption stage, if the temperature of the cooking cavity reaches the first temperature value, the ventilation device is activated; if the water absorption stage ends, the ventilation device is controlled to stop operating.

[0079] In any of the above technical solutions, the cooking device has a cover that closes the cooking cavity, and a second heating device is provided on the cover. The first control unit is also used to control the operation of the second heating device based on the steam generated in the cooking cavity.

[0080] In this technical solution, it is considered that the bran acid flavor is absorbed from the rice by water. As the temperature of the water rises in the cooking chamber, it will form water vapor. The water vapor will condense on the lid that is used in conjunction with the cooking chamber to form water droplets. Since the water droplets are formed by water vapor with bran acid flavor, if these water droplets are stored in the cooking chamber, the cooked rice will still have bran acid flavor, affecting the taste of the rice.

[0081] To overcome the above problems, the technical solution of this application specifically defines a second heating device in the lid, which is activated when steam is detected in the cooking cavity.

[0082] In the above technical solution, the second heating device generates heat when it is started. The presence of this heat prevents steam from forming water droplets on the lid. Therefore, it can prevent water vapor with a bran-like odor from staying in the cooking chamber. That is, water vapor with a bran-like odor will be discharged from the cooking chamber with the operation of the ventilation device, thereby ensuring that the bran-like odor of the cooked rice is reduced, thus improving the taste of the rice.

[0083] Furthermore, since there are fewer water droplets remaining on the lid or less water vapor in the cooking cavity, the amount of rice aroma dissolved in the water droplets or water vapor will also decrease. Therefore, the above control scheme can reduce the loss of rice aroma, thereby preserving the aroma of rice to the greatest extent and improving the taste of rice.

[0084] In any of the above technical solutions, the second heating device can be a heating plate.

[0085] In any of the above technical solutions, the first control unit is further configured to acquire the temperature value of the lid; based on the temperature value of the lid being greater than or equal to the second temperature value, steam is generated in the cooking cavity; based on the temperature value of the lid being less than the second temperature value, no steam is generated in the cooking cavity.

[0086] The technical solution specifies how to determine whether steam has appeared in the cooking cavity. Specifically, the technical solution of this application selects the temperature value of the cover and compares the temperature value with a second temperature value. If the temperature value is higher than the second temperature value, it is considered that steam has appeared in the cooking cavity. Conversely, if the temperature value is lower than the second temperature value, it is considered that steam has not appeared in the cooking cavity.

[0087] In the above process, the temperature value on the lid can be obtained using existing temperature sensors. Therefore, there is no need to set up additional temperature sensors to collect the temperature. While implementing the above solution, there is no need to increase the manufacturing cost of the cooking equipment.

[0088] In any of the above technical solutions, the second temperature value is greater than or equal to 80°C.

[0089] In this technical solution, the range of the second temperature value is limited. If the second temperature value is too low, the second heating device will be turned on too early, resulting in increased power consumption of the cooking equipment. Conversely, if the second temperature value is too high, water vapor with a bran-like odor will remain in the cooking chamber, ultimately causing the cooked rice to still have a bran-like odor, affecting the taste of the rice.

[0090] In any of the above technical solutions, the first control unit is further configured to: during the continuous heating phase, control the ventilation speed of the ventilation device according to the boiling volume in the cooking cavity.

[0091] In this technical solution, during the continuous heating stage, the ventilation device is turned on so that while the rice being cooked is constantly turning, the ventilation device can be used to expel the stale rice smell and bran smell, so as to ensure the taste of the cooked rice.

[0092] In addition, during the continuous heating phase, the cooked rice will release its aroma. By controlling the ventilation device to open, the aroma can be released, thereby enhancing the fragrance.

[0093] By controlling the ventilation speed of the ventilation device according to the boiling volume in the cooking chamber, it is ensured that when the gas volume in the cooking chamber changes, it can be directly discharged outside the cooking chamber, reducing the overflow of the water-rice mixture in the cooking chamber and ensuring cooking safety.

[0094] In any of the above technical solutions, the first control unit is further configured to acquire the temperature value inside the cooking cavity; and determine the boiling amount inside the cooking cavity based on the comparison result between the temperature value inside the cooking cavity and the preset temperature range.

[0095] In this technical solution, the method for quantifying boiling volume is defined. Specifically, multiple preset temperature ranges are pre-constructed, and each preset temperature range corresponds to a boiling volume. The obtained temperature value inside the cooking cavity is compared with the preset temperature range to determine the preset temperature range in which the temperature value inside the cooking cavity is located, and thus the corresponding boiling volume is determined.

[0096] In any of the above technical solutions, the first control unit is also used to control the operation of the ventilation device during the rice cooking stage, and to control the running time of the first heating device to change from a first duration to a second duration within a unit operating cycle, wherein the first duration is less than the second duration.

[0097] In this technical solution, the ventilation device is activated during the rice-cooking stage to release the aroma of the cooked rice, making the aroma of the cooked rice permeate the air. This aroma is then used to remind the user of the current cooking status of the rice when the cooking is finished.

[0098] In the above technical solution, by adjusting the running time of the first heating device under the unit operating cycle, the rice emits a burnt aroma when the first heating device is heated at high power. At the same time, the aroma is emitted by the ventilation device, and the burnt aroma of the rice is used to remind the user of the current cooking status of the rice.

[0099] According to a third aspect of the present invention, a cooking apparatus is provided, comprising: a control device for the cooking apparatus as described above.

[0100] The technical solution of this application proposes a cooking device, wherein the cooking device has a control device, so that when cooking old rice, the bran flavor in the cooked rice is greatly reduced, while the cooked rice still emits the aroma of rice. Because the bran flavor in the cooked rice is reduced and the aroma is emitted, the taste of old rice is improved.

[0101] The technical solution of this application is based on the following principle: Specifically, when cooking rice, the existing cooking equipment puts a mixture of rice and water into the cooking chamber, seals the cooking chamber, and heats the cooking chamber to cook the rice.

[0102] However, old rice itself has a bran flavor. If the above method is still used for cooking, the bran flavor of the old rice will remain in the cooking cavity. As the rice is cooked, the bran flavor will mix into the cooked rice. At the same time, the bran flavor will also mask the aroma of the rice, making the cooked rice taste worse.

[0103] The technical solution of this application includes a ventilation device in the cooking equipment. During the rice cooking process, the ventilation device is controlled to remove the bran odor from the cooking chamber. Although the cooking equipment is cooking old rice, the ventilation device removes the bran odor, thus reducing the bran odor in the cooked rice. Simultaneously, as the rice cooks, its aroma is enhanced, improving the taste.

[0104] Furthermore, the rate at which rice releases its bran aroma varies at different stages of cooking. Based on these considerations, the technical solution of this application, through experimental comparison, determined that the rate at which rice releases its bran aroma is highest during the water absorption stage. During the water absorption stage, the rice fully absorbs water and expands. During this expansion, the bran aroma from the rice enters the water and then evaporates. During the water absorption stage, the cooking equipment heats the rice-water mixture. As the mixture heats, its temperature rises, molecular movement accelerates, and the corresponding rate at which the bran aroma enters and evaporates from the water also increases. Therefore, the water absorption stage during cooking is selected to control the operation of the ventilation device.

[0105] It is worth noting that during the water absorption stage, the first heating device operates to heat the cooking cavity. The technical solution of this application obtains the temperature of the cooking cavity. If the temperature of the cooking cavity reaches the first temperature value, it is determined that the cooking device is currently in the water absorption stage, so as to control the operation of the ventilation device to achieve the effect mentioned above.

[0106] In one of the technical solutions, the ventilation device can be a blower that blows air from outside the cooking cavity into the cooking cavity and out of the cooking cavity.

[0107] In this technical solution, when the ventilation device is a blower, the pressure inside the cooking chamber will increase during the operation of the ventilation device, thereby forming a micro-pressure. The micro-pressure environment is conducive to improving the cooking of rice and reducing the occurrence of undercooked rice.

[0108] In one of the technical solutions, the ventilation device can be a fan that draws air from inside the cooking cavity to outside the cooking cavity.

[0109] In this technical solution, if an exhaust fan is used, the operation of the exhaust fan reduces the amount of particles and dust from outside the cooking cavity being brought into the cooking cavity during the operation of the ventilation device, thereby reducing the occurrence of particles and dust contaminating the rice.

[0110] In the above technical solution, the cooking equipment includes any one of the following: rice cooker, electric pressure cooker, and electric hot pot.

[0111] According to a fourth aspect of the present invention, the present invention provides a readable storage medium on which a program or instructions are stored, which, when executed by a processor, implement the steps of a control method for a cooking apparatus as described above.

[0112] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0113] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0114] Figure 1 One of the flowcharts of the control method of the cooking device in an embodiment of the present invention is shown;

[0115] Figure 2 A second schematic flowchart of the control method for the cooking equipment in an embodiment of the present invention is shown;

[0116] Figure 3 A schematic block diagram of the control device of the cooking equipment in an embodiment of the present invention is shown;

[0117] Figure 4 A schematic block diagram of a cooking apparatus according to an embodiment of the present invention is shown. Detailed Implementation

[0118] To better understand the above aspects, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0119] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0120] Example 1

[0121] like Figure 1 As shown, according to an embodiment of the present invention, the present invention provides a control method for a cooking device, wherein the cooking device includes a cooking chamber for containing a mixture of rice and water, a first heating device for heating the cooking chamber, and a ventilation device, wherein the ventilation device is capable of exchanging gas between the inside and outside of the cooking chamber, so that the gas inside the cooking chamber remains fresh, and the control method for the cooking device includes:

[0122] Step 102: Control the first heating device to heat the cooking cavity;

[0123] Step 104: When the temperature of the cooking cavity is greater than or equal to the first temperature value, control the operation of the ventilation device.

[0124] The embodiments of this application propose an embodiment that solves the problems faced by existing embodiments. In this embodiment, when the cooking device is operated according to the above-described control method to cook aged rice, the bran flavor in the cooked rice is greatly reduced, while the cooked rice still emits the aroma of rice. Because the bran flavor in the cooked rice is reduced and the aroma is emitted, the taste of the aged rice is improved.

[0125] The embodiments of this application are based on the following principle: Specifically, when cooking rice, existing cooking equipment puts a mixture of rice and water into the cooking chamber, seals the cooking chamber, and heats the cooking chamber to cook the rice.

[0126] However, old rice itself has a bran flavor. If the above method is still used for cooking, the bran flavor of the old rice will remain in the cooking cavity. As the rice is cooked, the bran flavor will mix into the cooked rice. At the same time, the bran flavor will also mask the aroma of the rice, making the cooked rice taste worse.

[0127] The embodiments of this application include a ventilation device in the cooking equipment. During the rice cooking process, the ventilation device is controlled to operate, thereby removing the bran odor from the cooking chamber. In this process, although the cooking equipment is cooking old rice, the ventilation device can remove the bran odor from the old rice, thus reducing the bran odor in the cooked rice. Simultaneously, as the rice cooks, its aroma becomes more pronounced, improving the taste of the rice.

[0128] Furthermore, the rate at which rice releases its bran aroma varies at different stages of cooking. Based on these considerations, the embodiments of this application, through experimental comparison, determined that the rice releases its bran aroma at the highest rate during the water absorption stage. During the water absorption stage, the rice fully absorbs water and expands. During this expansion, the bran aroma from the rice enters the water and evaporates from it. During the water absorption stage, the cooking equipment heats the rice-water mixture. As the mixture heats, its temperature rises, molecular movement accelerates, and the rate at which the bran aroma enters and evaporates from the water also increases. Therefore, the water absorption stage during cooking is selected to control the operation of the ventilation device.

[0129] It is worth noting that during the water absorption stage, the first heating device operates to heat the cooking cavity. In the embodiments of this application, the temperature of the cooking cavity is obtained. If the temperature of the cooking cavity reaches a first temperature value, it is determined that the cooking device is currently in the water absorption stage, so as to control the operation of the ventilation device to achieve the effect described above.

[0130] In one embodiment, the ventilation device may be a blower that blows air from outside the cooking cavity into the cooking cavity and out of the cooking cavity.

[0131] In this embodiment, when the ventilation device is a blower, the pressure inside the cooking chamber will increase during the operation of the ventilation device, thereby forming a micro-pressure. The micro-pressure environment is conducive to improving the cooking of rice and reducing the occurrence of undercooked rice.

[0132] In one embodiment, the ventilation device may be a fan that draws the contents of the cooking cavity out of the cooking cavity.

[0133] In this embodiment, if an exhaust fan is used, the operation of the exhaust fan reduces the amount of particles and dust from outside the cooking cavity being brought into the cooking cavity during the operation of the ventilation device, thereby reducing the occurrence of particles and dust contaminating the rice.

[0134] In any of the above embodiments, the first temperature value is between 45°C and 55°C.

[0135] In one embodiment, during the water absorption stage, the first heating device employs low-power continuous heating, wherein the heating power is approximately 600 watts.

[0136] Example 2

[0137] In the above embodiments, when the temperature of the cooking cavity is greater than or equal to the first temperature value, the first heating device is controlled to stop operating; when the temperature of the cooking cavity is less than the first temperature value, the first heating device is controlled to operate.

[0138] In this embodiment, the first temperature value is used to determine whether the cooking of rice has entered the water absorption stage and to enable the ventilation device to remove the bran acid odor. As mentioned above, in the above control method, the optimal time for the removal of bran acid odor is during the water absorption stage. Therefore, controlling the cooking chamber to remain in the water absorption stage is beneficial for the complete removal of bran acid odor. Thus, when the detected temperature of the cooking chamber exceeds the first temperature value, the first heating device is controlled to stop operating. When the detected temperature of the cooking chamber is lower than the first temperature value, the first heating device is controlled to restart, so that the temperature of the cooking chamber can be maintained at the first temperature value, thereby ensuring that the cooking of rice is always maintained in the water absorption stage, ensuring the complete removal of bran acid odor, and thus ensuring the taste of the rice.

[0139] In one embodiment, when the heating power of the first heating device is adjustable, stopping the first heating device can be replaced by reducing the power of the first heating device, while keeping the first heating device running can be replaced by increasing the power of the first heating device.

[0140] In one embodiment, the first heating device may be a heating device located at the bottom of the cooking cavity, such as an electric heating plate.

[0141] In one embodiment, the first heating device may be a heating device employing electromagnetic induction heating technology.

[0142] Example 3

[0143] In any of the above embodiments, the method further includes: obtaining the running time of the ventilation device; and controlling the ventilation device to stop running when the running time is greater than or equal to a preset time.

[0144] In this embodiment, although keeping the cooking device in the water absorption stage can release the bran acid flavor from the rice, once the rice is placed into the cooking chamber, the amount of rice in the cooking chamber is fixed, and correspondingly, the amount of bran acid flavor that the rice can release is also fixed. By recording the duration of the ventilation device in operation, i.e., the running time mentioned above, the timing for stopping the ventilation device can be determined. In this process, the ventilation device is prevented from running for too long, which would cause heat loss in the cooking chamber and affect the cooking of the rice.

[0145] Specifically, heat loss in the cooking cavity can be understood as the transfer of heat carried by the high-temperature gas when it is discharged from the cooking cavity during the operation of the ventilation device.

[0146] In addition, the ventilation device removes the bran acid smell released by the rice from the cooking chamber during the water absorption stage. If the rice-water mixture remains in the water absorption stage for too long, it will affect the texture of the cooked rice. For example, if the rice absorbs too much water, it will become too soft and sticky. Similarly, if the water absorption stage lasts too long, it will extend the cooking time of the rice and affect the user experience. By limiting the preset time, the ventilation device stops operating to ensure the texture of the rice.

[0147] The above implementation also includes: controlling the first heating device to stop operating when the running time is greater than or equal to the preset time.

[0148] In this embodiment, by linking the operation of the first heating device to a preset duration, the first heating device is controlled to perform the same action while the ventilation device is controlled to stop operating. In this process, it is ensured that the ventilation device can end synchronously with the water absorption stage, thereby maximizing the removal of bran acid odor from the rice from the cooking chamber and ensuring the taste of the cooked rice.

[0149] Furthermore, in the above embodiments, it can be understood that during the water absorption stage, if the temperature of the cooking cavity reaches the first temperature value, the ventilation device is activated; if the water absorption stage ends, the ventilation device is controlled to stop operating.

[0150] Example 4

[0151] In any of the above embodiments, the cooking device further includes a cover, wherein the cover is used to close the cooking cavity, a second heating device is provided on the cover, and the control method further includes: controlling the operation of the second heating device when steam is generated in the cooking cavity.

[0152] In this embodiment, considering that the bran acid flavor is absorbed from the rice by water, and that the water will form water vapor as the temperature of the cooking chamber rises, the water vapor will condense into water droplets on the lid that is used in conjunction with the cooking chamber. Since the water droplets are formed by water vapor with a bran acid flavor, if these water droplets are stored in the cooking chamber, the cooked rice will still have a bran acid flavor, affecting the taste of the rice.

[0153] To overcome the above problems, the embodiments of this application specifically define a second heating device in the lid, and control the second heating device to start operation when steam is detected in the cooking cavity.

[0154] In the above embodiment, the second heating device generates heat when it is started. The presence of this heat prevents steam from forming water droplets on the lid. Therefore, it can prevent water vapor with a bran-like odor from staying in the cooking chamber. That is, water vapor with a bran-like odor will be discharged from the cooking chamber with the operation of the ventilation device, thereby ensuring that the bran-like odor of the cooked rice is reduced, thus improving the taste of the rice.

[0155] Furthermore, since there are fewer water droplets remaining on the lid or less water vapor in the cooking cavity, the amount of rice aroma dissolved in the water droplets or water vapor will also decrease. Therefore, the above control scheme can reduce the loss of rice aroma, thereby preserving the aroma of rice to the greatest extent and improving the taste of rice.

[0156] In any of the above embodiments, the second heating device may be a heating plate.

[0157] In any of the above embodiments, the temperature value of the lid is obtained; when the temperature value of the lid is greater than or equal to the second temperature value, steam is generated in the cooking cavity; when the temperature value of the lid is less than the second temperature value, no steam is generated in the cooking cavity.

[0158] In this embodiment, a specific method for determining whether steam has appeared in the cooking cavity is defined. Specifically, the embodiment of this application selects the temperature value of the cover and compares the temperature value with a second temperature value. If the temperature value is higher than the second temperature value, it is considered that steam has appeared in the current cooking cavity. Conversely, if the temperature value is lower than the second temperature value, it is considered that steam has not yet appeared in the current cooking cavity.

[0159] In the above process, the temperature value on the lid can be obtained using existing temperature sensors. Therefore, there is no need to set up additional temperature sensors to collect the temperature. While implementing the above solution, there is no need to increase the manufacturing cost of the cooking equipment.

[0160] In any of the above embodiments, the second temperature value is greater than or equal to 80°C.

[0161] In this embodiment, the range of the second temperature value is defined. If the second temperature value is too low, the second heating device will be turned on too early, resulting in increased power consumption of the cooking equipment. Conversely, if the second temperature value is too high, water vapor with a bran-like odor will remain in the cooking chamber, ultimately causing the cooked rice to still have a bran-like odor, affecting the taste of the rice.

[0162] Example 5

[0163] In any of the above embodiments, the method further includes: during the continuous heating phase, controlling the ventilation speed of the ventilation device according to the boiling volume in the cooking cavity.

[0164] In this embodiment, during the continuous heating phase, the ventilation device is turned on so that while the rice being cooked is constantly turning, the ventilation device can be used to expel the stale rice smell and bran smell, in order to ensure the taste of the cooked rice.

[0165] In addition, during the continuous heating phase, the cooked rice will release its aroma. By controlling the ventilation device to open, the aroma can be released, thereby enhancing the fragrance.

[0166] By controlling the ventilation speed of the ventilation device according to the boiling volume in the cooking chamber, it is ensured that when the gas volume in the cooking chamber changes, it can be directly discharged outside the cooking chamber, reducing the overflow of the water-rice mixture in the cooking chamber and ensuring cooking safety.

[0167] In any of the above embodiments, the temperature value inside the cooking cavity is obtained; the boiling amount inside the cooking cavity is determined based on the comparison result between the temperature value inside the cooking cavity and the preset temperature range.

[0168] In this embodiment, the method for quantifying boiling volume is defined. Specifically, multiple preset temperature ranges are pre-constructed, and each preset temperature range corresponds to a boiling volume. The obtained temperature value inside the cooking cavity is compared with the preset temperature range to determine the preset temperature range in which the temperature value inside the cooking cavity is located, and thus the corresponding boiling volume is determined.

[0169] In any of the above embodiments, during the rice-cooking stage, the operation of the ventilation device is controlled, and within a unit operating cycle, the operating time of the first heating device is controlled to change from a first duration to a second duration, wherein the first duration is less than the second duration.

[0170] In this embodiment, the ventilation device is activated during the rice-cooking stage to release the aroma of the cooked rice, making the aroma of the cooked rice permeate the air. This aroma serves as a reminder to the user of the current cooking status of the rice when it is finished cooking.

[0171] In the above embodiment, by adjusting the running time of the first heating device under a unit operating cycle, the rice emits a burnt aroma when the first heating device is heated at high power. At the same time, the aroma is emitted by the ventilation device, and the burnt aroma of the rice is used to remind the user of the current cooking status of the rice.

[0172] In one embodiment, during the rice-cooking stage, the second heating device operates simultaneously with the first heating device.

[0173] In one embodiment, the temperature inside the cooking cavity can be the bottom temperature of the pot.

[0174] In one embodiment, during the rice cooking stage, the ventilation rate of the ventilation device is lower than that during the water absorption stage.

[0175] In one embodiment of the present invention, such as Figure 2 As shown, the control methods for the cooking equipment include:

[0176] Step 202, activate the "Fragrant Rice with Wood Firewood" function (button start). The "Fragrant Rice with Wood Firewood" cooking process will then begin.

[0177] Step 204: Obtain the temperature of the bottom of the pot.

[0178] Step 206: Determine whether the temperature at the bottom of the pot is greater than the first temperature value. If the result is yes, proceed to step 208; if the result is no, proceed to step 210.

[0179] Step 208: Control the first heating device to stop operating.

[0180] Step 210: Control the operation of the first heating device.

[0181] Step 212: Control the operation of the ventilation device.

[0182] Step 214: Determine if the running time of the ventilation device is greater than or equal to the preset time. If the determination result is yes, proceed to step 216; if the determination result is no, proceed to step 214.

[0183] Step 216: Control the ventilation device to stop operating, and the first heating device to stop operating.

[0184] In this embodiment, during the rice cooking process, when the water absorption stage is reached, continuous low-power heating is used at the bottom. When the sensor detects that the water temperature reaches 50 degrees Celsius, precise temperature control is used to maintain the water temperature at 50 degrees Celsius, continuously absorbing water to soak the stale rice. At the same time, the exhaust fan is simultaneously turned on to continuously expel the stale rice smell and bran smell from the inner pot, replacing it with fresh air to achieve the effect of removing stale rice. When the rice starts to produce steam, the top cover heater continues to heat, causing the condensate to evaporate quickly, reducing the amount of condensate residue on the top cover, and preventing the rice aroma from dissolving in the condensate, thus reducing aroma loss. During the continuous heating stage, the on-time and speed of the stale rice removal fan are adjusted according to the boiling volume to achieve the effect of removing stale rice smell while allowing the aroma to spread, achieving a fragrance enhancement function. When the rice has been continuously heated and the water has been completely absorbed, reaching the steaming stage, the high-power temperature control heating is continued, allowing the rice to continuously emit a roasted rice aroma, and the fan is simultaneously turned on to spread the aroma.

[0185] Example 6

[0186] According to one embodiment of the present invention, such as Figure 3As shown, the present invention provides a control device 300 for a cooking device, wherein the cooking device includes a cooking cavity for containing a mixture of rice and water, a first heating device for heating the cooking cavity, and a ventilation device, wherein the ventilation device is capable of exchanging gas between the inside and outside of the cooking cavity. The control device 300 for the cooking device includes: a first control unit 302 for controlling the first heating device to heat the cooking cavity; and a second control unit 304 for controlling the operation of the ventilation device based on the temperature of the cooking cavity being greater than or equal to a first temperature value.

[0187] The embodiments of this application propose an embodiment that solves the problems faced by existing embodiments. In this embodiment, when cooking old rice in a cooking device, the bran flavor in the cooked rice is greatly reduced, while the cooked rice still emits the aroma of rice. Because the bran flavor in the cooked rice is reduced and it emits aroma, the taste of the old rice is improved.

[0188] The embodiments of this application are based on the following principle: Specifically, when cooking rice, existing cooking equipment puts a mixture of rice and water into the cooking chamber, seals the cooking chamber, and heats the cooking chamber to cook the rice.

[0189] However, old rice itself has a bran flavor. If the above method is still used for cooking, the bran flavor of the old rice will remain in the cooking cavity. As the rice is cooked, the bran flavor will mix into the cooked rice. At the same time, the bran flavor will also mask the aroma of the rice, making the cooked rice taste worse.

[0190] The embodiments of this application include a ventilation device in the cooking equipment. During the rice cooking process, the ventilation device is controlled to operate, thereby removing the bran odor from the cooking chamber. In this process, although the cooking equipment is cooking old rice, the ventilation device can remove the bran odor from the old rice, thus reducing the bran odor in the cooked rice. Simultaneously, as the rice cooks, its aroma becomes more pronounced, improving the taste of the rice.

[0191] Furthermore, the rate at which rice releases its bran aroma varies at different stages of cooking. Based on these considerations, the embodiments of this application, through experimental comparison, determined that the rice releases its bran aroma at the highest rate during the water absorption stage. During the water absorption stage, the rice fully absorbs water and expands. During this expansion, the bran aroma from the rice enters the water and evaporates from it. During the water absorption stage, the cooking equipment heats the rice-water mixture. As the mixture heats, its temperature rises, molecular movement accelerates, and the rate at which the bran aroma enters and evaporates from the water also increases. Therefore, the water absorption stage during cooking is selected to control the operation of the ventilation device.

[0192] It is worth noting that during the water absorption stage, the first heating device operates to heat the cooking cavity. In the embodiments of this application, the temperature of the cooking cavity is obtained. If the temperature of the cooking cavity reaches a first temperature value, it is determined that the cooking device is currently in the water absorption stage, so as to control the operation of the ventilation device to achieve the effect described above.

[0193] In one embodiment, the ventilation device may be a blower that blows air from outside the cooking cavity into the cooking cavity and out of the cooking cavity.

[0194] In this embodiment, when the ventilation device is a blower, the pressure inside the cooking chamber will increase during the operation of the ventilation device, thereby forming a micro-pressure. The micro-pressure environment is conducive to improving the cooking of rice and reducing the occurrence of undercooked rice.

[0195] In one embodiment, the ventilation device may be a fan that draws the contents of the cooking cavity out of the cooking cavity.

[0196] In this embodiment, if an exhaust fan is used, the operation of the exhaust fan reduces the amount of particles and dust from outside the cooking cavity being brought into the cooking cavity during the operation of the ventilation device, thereby reducing the occurrence of particles and dust contaminating the rice.

[0197] In any of the above embodiments, the first temperature value is between 45°C and 55°C.

[0198] In addition, the control device 300 of the cooking equipment proposed in this application also has the following accessory technical features.

[0199] In the above embodiments, the first control unit 302 is further configured to control the first heating device to stop operating based on the temperature of the cooking cavity being greater than or equal to a first temperature value; and to control the first heating device to operate based on the temperature of the cooking cavity being less than the first temperature value.

[0200] In this embodiment, the first temperature value is used to determine whether the cooking of rice has entered the water absorption stage and to enable the ventilation device to remove the bran acid odor. As mentioned above, in the above control method, the optimal time for the removal of bran acid odor is during the water absorption stage. Therefore, controlling the cooking chamber to remain in the water absorption stage is beneficial for the complete removal of bran acid odor. Thus, when the detected temperature of the cooking chamber exceeds the first temperature value, the first heating device is controlled to stop operating. When the detected temperature of the cooking chamber is lower than the first temperature value, the first heating device is controlled to restart, so that the temperature of the cooking chamber can be maintained at the first temperature value, thereby ensuring that the cooking of rice is always maintained in the water absorption stage, ensuring the complete removal of bran acid odor, and thus ensuring the taste of the rice.

[0201] In one embodiment, when the heating power of the first heating device is adjustable, stopping the first heating device can be replaced by reducing the power of the first heating device, while keeping the first heating device running can be replaced by increasing the power of the first heating device.

[0202] In one embodiment, the first heating device may be a heating device located at the bottom of the cooking cavity, such as an electric heating plate.

[0203] In one embodiment, the first heating device may be a heating device employing electromagnetic induction heating technology.

[0204] In any of the above embodiments, the first control unit 302 is further configured to obtain the running time of the ventilation device; and control the ventilation device to stop running based on the running time being greater than or equal to a preset time.

[0205] In this embodiment, although keeping the cooking device in the water absorption stage can release the bran acid flavor from the rice, once the rice is placed into the cooking chamber, the amount of rice in the cooking chamber is fixed, and correspondingly, the amount of bran acid flavor that the rice can release is also fixed. By recording the duration of the ventilation device in operation, i.e., the running time mentioned above, the timing for stopping the ventilation device can be determined. In this process, the ventilation device is prevented from running for too long, which would cause heat loss in the cooking chamber and affect the cooking of the rice.

[0206] Specifically, heat loss in the cooking cavity can be understood as the transfer of heat carried by the high-temperature gas when it is discharged from the cooking cavity during the operation of the ventilation device.

[0207] In addition, the ventilation device removes the bran acid smell released by the rice from the cooking chamber during the water absorption stage. If the rice-water mixture remains in the water absorption stage for too long, it will affect the texture of the cooked rice. For example, if the rice absorbs too much water, it will become too soft and sticky. Similarly, if the water absorption stage lasts too long, it will extend the cooking time of the rice and affect the user experience. By limiting the preset time, the ventilation device stops operating to ensure the texture of the rice.

[0208] In any of the above embodiments, the first control unit 302 is further configured to control the first heating device to stop operating based on a runtime greater than or equal to a preset duration.

[0209] In this embodiment, by linking the operation of the first heating device to a preset duration, the first heating device is controlled to perform the same action while the ventilation device is controlled to stop operating. In this process, it is ensured that the ventilation device can end synchronously with the water absorption stage, thereby maximizing the removal of bran acid odor from the rice from the cooking chamber and ensuring the taste of the cooked rice.

[0210] Furthermore, in the above embodiments, it can be understood that during the water absorption stage, if the temperature of the cooking cavity reaches the first temperature value, the ventilation device is activated; if the water absorption stage ends, the ventilation device is controlled to stop operating.

[0211] In any of the above embodiments, the cooking device has a cover that closes the cooking cavity, and a second heating device is provided on the cover. The first control unit 302 is also used to control the operation of the second heating device based on the steam generated in the cooking cavity.

[0212] In this embodiment, considering that the bran acid flavor is absorbed from the rice by water, and that the water will form water vapor as the temperature of the cooking chamber rises, the water vapor will condense into water droplets on the lid that is used in conjunction with the cooking chamber. Since the water droplets are formed by water vapor with a bran acid flavor, if these water droplets are stored in the cooking chamber, the cooked rice will still have a bran acid flavor, affecting the taste of the rice.

[0213] To overcome the above problems, the embodiments of this application specifically define a second heating device in the lid, and control the second heating device to start operation when steam is detected in the cooking cavity.

[0214] In the above embodiment, the second heating device generates heat when it is started. The presence of this heat prevents steam from forming water droplets on the lid. Therefore, it can prevent water vapor with a bran-like odor from staying in the cooking chamber. That is, water vapor with a bran-like odor will be discharged from the cooking chamber with the operation of the ventilation device, thereby ensuring that the bran-like odor of the cooked rice is reduced, thus improving the taste of the rice.

[0215] Furthermore, since there are fewer water droplets remaining on the lid or less water vapor in the cooking cavity, the amount of rice aroma dissolved in the water droplets or water vapor will also decrease. Therefore, the above control scheme can reduce the loss of rice aroma, thereby preserving the aroma of rice to the greatest extent and improving the taste of rice.

[0216] In any of the above embodiments, the second heating device may be a heating plate.

[0217] In any of the above embodiments, the first control unit 302 is further configured to acquire the temperature value of the lid; based on the temperature value of the lid being greater than or equal to the second temperature value, steam is generated in the cooking cavity; based on the temperature value of the lid being less than the second temperature value, no steam is generated in the cooking cavity.

[0218] In this embodiment, a specific method for determining whether steam has appeared in the cooking cavity is defined. Specifically, the embodiment of this application selects the temperature value of the cover and compares the temperature value with a second temperature value. If the temperature value is higher than the second temperature value, it is considered that steam has appeared in the current cooking cavity. Conversely, if the temperature value is lower than the second temperature value, it is considered that steam has not yet appeared in the current cooking cavity.

[0219] In the above process, the temperature value on the lid can be obtained using existing temperature sensors. Therefore, there is no need to set up additional temperature sensors to collect the temperature. While implementing the above solution, there is no need to increase the manufacturing cost of the cooking equipment.

[0220] In any of the above embodiments, the second temperature value is greater than or equal to 80°C.

[0221] In this embodiment, the range of the second temperature value is defined. If the second temperature value is too low, the second heating device will be turned on too early, resulting in increased power consumption of the cooking equipment. Conversely, if the second temperature value is too high, water vapor with a bran-like odor will remain in the cooking chamber, ultimately causing the cooked rice to still have a bran-like odor, affecting the taste of the rice.

[0222] In any of the above embodiments, the first control unit 302 is further configured to: during the continuous heating phase, control the ventilation speed of the ventilation device according to the boiling volume in the cooking cavity.

[0223] In this embodiment, during the continuous heating phase, the ventilation device is turned on so that while the rice being cooked is constantly turning, the ventilation device can be used to expel the stale rice smell and bran smell, in order to ensure the taste of the cooked rice.

[0224] In addition, during the continuous heating phase, the cooked rice will release its aroma. By controlling the ventilation device to open, the aroma can be released, thereby enhancing the fragrance.

[0225] By controlling the ventilation speed of the ventilation device according to the boiling volume in the cooking chamber, it is ensured that when the gas volume in the cooking chamber changes, it can be directly discharged outside the cooking chamber, reducing the overflow of the water-rice mixture in the cooking chamber and ensuring cooking safety.

[0226] In any of the above embodiments, the first control unit 302 is further configured to acquire the temperature value inside the cooking cavity; and determine the boiling amount inside the cooking cavity based on the comparison result between the temperature value inside the cooking cavity and the preset temperature range.

[0227] In this embodiment, the method for quantifying boiling volume is defined. Specifically, multiple preset temperature ranges are pre-constructed, and each preset temperature range corresponds to a boiling volume. The obtained temperature value inside the cooking cavity is compared with the preset temperature range to determine the preset temperature range in which the temperature value inside the cooking cavity is located, and thus the corresponding boiling volume is determined.

[0228] In any of the above embodiments, the first control unit 302 is further configured to control the operation of the ventilation device during the rice cooking stage, and to control the running time of the first heating device to change from a first duration to a second duration within a unit operating cycle, wherein the first duration is less than the second duration.

[0229] In this embodiment, the ventilation device is activated during the rice-cooking stage to release the aroma of the cooked rice, making the aroma of the cooked rice permeate the air. This aroma serves as a reminder to the user of the current cooking status of the rice when it is finished cooking.

[0230] In the above embodiment, by adjusting the running time of the first heating device under a unit operating cycle, the rice emits a burnt aroma when the first heating device is heated at high power. At the same time, the aroma is emitted by the ventilation device, and the burnt aroma of the rice is used to remind the user of the current cooking status of the rice.

[0231] Example 7

[0232] According to one embodiment of the present invention, such as Figure 4 As shown, the present invention provides a cooking device 400, including: a control device 300 for the cooking device as described above.

[0233] An embodiment of this application provides a cooking apparatus 400, wherein the cooking apparatus 400 includes the control device 300 described above. Therefore, when cooking old rice, the bran flavor present in the cooked rice is greatly reduced, while the cooked rice still emits the aroma of rice. Because the bran flavor in the cooked rice is reduced and the aroma is emitted, the taste of the old rice is improved.

[0234] The embodiments of this application are based on the following principle: Specifically, when cooking rice, existing cooking equipment puts a mixture of rice and water into the cooking chamber, seals the cooking chamber, and heats the cooking chamber to cook the rice.

[0235] However, old rice itself has a bran flavor. If the above method is still used for cooking, the bran flavor of the old rice will remain in the cooking cavity. As the rice is cooked, the bran flavor will mix into the cooked rice. At the same time, the bran flavor will also mask the aroma of the rice, making the cooked rice taste worse.

[0236] The embodiments of this application include a ventilation device in the cooking equipment. During the rice cooking process, the ventilation device is controlled to operate, thereby removing the bran odor from the cooking chamber. In this process, although the cooking equipment is cooking old rice, the ventilation device can remove the bran odor from the old rice, thus reducing the bran odor in the cooked rice. Simultaneously, as the rice cooks, its aroma becomes more pronounced, improving the taste of the rice.

[0237] Furthermore, the rate at which rice releases its bran aroma varies at different stages of cooking. Based on these considerations, the embodiments of this application, through experimental comparison, determined that the rice releases its bran aroma at the highest rate during the water absorption stage. During the water absorption stage, the rice fully absorbs water and expands. During this expansion, the bran aroma from the rice enters the water and evaporates from it. During the water absorption stage, the cooking equipment heats the rice-water mixture. As the mixture heats, its temperature rises, molecular movement accelerates, and the rate at which the bran aroma enters and evaporates from the water also increases. Therefore, the water absorption stage during cooking is selected to control the operation of the ventilation device.

[0238] It is worth noting that during the water absorption stage, the first heating device operates to heat the cooking cavity. In the embodiments of this application, the temperature of the cooking cavity is obtained. If the temperature of the cooking cavity reaches a first temperature value, it is determined that the cooking device is currently in the water absorption stage, so as to control the operation of the ventilation device to achieve the effect described above.

[0239] In one embodiment, the ventilation device may be a blower that blows air from outside the cooking cavity into the cooking cavity and out of the cooking cavity.

[0240] In this embodiment, when the ventilation device is a blower, the pressure inside the cooking chamber will increase during the operation of the ventilation device, thereby forming a micro-pressure. The micro-pressure environment is conducive to improving the cooking of rice and reducing the occurrence of undercooked rice.

[0241] In one embodiment, the ventilation device may be a fan that draws the contents of the cooking cavity out of the cooking cavity.

[0242] In this embodiment, if an exhaust fan is used, the operation of the exhaust fan reduces the amount of particles and dust from outside the cooking cavity being brought into the cooking cavity during the operation of the ventilation device, thereby reducing the occurrence of particles and dust contaminating the rice.

[0243] In the above embodiments, the cooking device 400 includes any one of a rice cooker, an electric pressure cooker, and an electric hot pot.

[0244] Example 8

[0245] According to one embodiment of the present invention, the present invention provides a readable storage medium on which a program or instructions are stored, which, when executed by a processor, implement the steps of a control method for a cooking device as described above.

[0246] In the description of this invention, the term "a plurality of" refers to two or more. Unless otherwise explicitly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. The terms "connection," "installation," "fixing," etc., should be interpreted broadly. 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 meaning of the above terms in this invention can be understood according to the specific circumstances.

[0247] In the description of this invention, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In this invention, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0248] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should 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 chamber, a first heating device, and a ventilation device for exchanging gases inside and outside the cooking chamber. The control method of the cooking device includes: Control the first heating device to heat the cooking cavity; The ventilation device is controlled to operate based on the temperature of the cooking cavity being greater than or equal to a first temperature value. Based on the fact that the temperature of the cooking cavity is greater than or equal to the first temperature value, the first heating device is controlled to stop operating or the power of the first heating device is reduced. Based on the fact that the temperature of the cooking cavity is lower than the first temperature value, control the operation of the first heating device or increase the power of the first heating device; The cooking device has a cover that closes the cooking cavity, and a second heating device is provided on the cover. The control method further includes: Based on the steam generated inside the cooking cavity, the second heating device is controlled to operate, and the steam is discharged from the cooking cavity along with the operation of the ventilation device. Obtain the temperature value of the cover; Steam is generated in the cooking cavity based on the temperature value of the cover being greater than or equal to the second temperature value. Since the temperature value of the cover is lower than the second temperature value, no steam is generated in the cooking cavity; Wherein, the second temperature value is greater than or equal to 80℃; The control method for the cooking equipment also includes: During the continuous heating phase, the ventilation speed of the ventilation device is controlled according to the boiling volume in the cooking chamber.

2. The control method for the cooking equipment according to claim 1, characterized in that, Also includes: Obtain the operating time of the ventilation device; Based on the runtime being greater than or equal to a preset duration, the ventilation device is controlled to stop operating.

3. The control method for the cooking equipment according to claim 2, characterized in that, Also includes: Based on the runtime being greater than or equal to a preset duration, the first heating device is controlled to stop operating.

4. The control method for the cooking apparatus according to any one of claims 1 to 3, characterized in that, Obtain the temperature value inside the cooking cavity; The boiling volume in the cooking chamber is determined based on the comparison between the temperature value inside the cooking chamber and the preset temperature range.

5. The control method for the cooking apparatus according to any one of claims 1 to 3, characterized in that, During the rice-cooking stage, the operation of the ventilation device is controlled, and Under a unit operating cycle, the operating time of the first heating device is changed from a first duration to a second duration, wherein the first duration is less than the second duration.

6. The control method for the cooking apparatus according to any one of claims 1 to 3, characterized in that, The first temperature value is between 45°C and 55°C.

7. A control device for a cooking appliance, characterized in that, The cooking equipment includes a cooking chamber, a first heating device, and a ventilation device for exchanging gases inside and outside the cooking chamber. The control device of the cooking equipment includes: A first control unit is used to control the first heating device to heat the cooking cavity; The second control unit is used to control the operation of the ventilation device based on the temperature of the cooking cavity being greater than or equal to a first temperature value. The first control unit is also configured to control the first heating device to stop operating or reduce the power of the first heating device based on the temperature of the cooking cavity being greater than or equal to the first temperature value. Based on the fact that the temperature of the cooking cavity is lower than the first temperature value, control the operation of the first heating device or increase the power of the first heating device; The cooking device has a cover that closes the cooking cavity, and a second heating device is provided on the cover. The first control unit is also used to control the operation of the second heating device based on the steam generated in the cooking cavity, and the steam is discharged from the cooking cavity along with the operation of the ventilation device. The first control unit is also used to acquire the temperature value of the cover; Steam is generated in the cooking cavity based on the temperature value of the cover being greater than or equal to the second temperature value. Since the temperature value of the cover is lower than the second temperature value, no steam is generated in the cooking cavity; Wherein, the second temperature value is greater than or equal to 80℃; The first control unit is also used to control the ventilation speed of the ventilation device according to the boiling amount in the cooking cavity during the continuous heating phase.

8. A cooking device, characterized in that, include: The control device for the cooking equipment as described in claim 7.

9. The cooking apparatus according to claim 8, characterized in that, The cooking equipment includes: Any one of the following: rice cooker, electric pressure cooker, or electric hot pot.

10. A readable storage medium, characterized in that, The readable storage medium stores a program or instructions that, when executed by a processor, implement the steps of the control method for the cooking apparatus as described in any one of claims 1 to 6.

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