Integrated kitchen appliance, control method and control device therefor, and readable storage medium

Abstract

The application discloses an integrated kitchen appliance and a control method, a control device and a readable storage medium thereof. The control method of the integrated kitchen appliance comprises: obtaining a cooking program, the cooking program being determined according to meat information, the cooking program comprising a first stage and a second stage, the first stage comprising a set temperature rising rate, a first set temperature, a second set temperature and a first set time length, the second set temperature being greater than the first set temperature, the second set temperature being selected from a range of 45 DEG C to 70 DEG C, and the second stage comprising a set power, a second set time length and a third set temperature, the third set temperature being selected from a range of 65 DEG C to 85 DEG C. In the control method, the cooking of the meat is divided into two stages, the first stage is a low-temperature steaming stage, and the second stage is a frying and coloring stage, so that consumers can cook more tender, more moist, more chewable, good-tasting and digestible meat at home.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, and in particular to an integrated kitchen appliance and its control method, control device and readable storage medium. Background Technology

[0002] Currently, cooking appliances can automatically cook meat. However, if the development of intelligent features and research and development of cooking appliances are insufficient, they will be inconvenient to operate and difficult to control the heat. For example, consumers may use rice cookers or electric kettles to simulate low-temperature cooking via a water bath, using timers and thermometers as aids. They then rely on experience to brown the meat using an oven or stove. This method of operation leads to moisture loss in the meat, resulting in a poor texture. Summary of the Invention

[0003] The present invention provides an integrated kitchen appliance and its control method, control device and readable storage medium.

[0004] An embodiment of the present invention provides a control method for an integrated kitchen appliance, comprising:

[0005] A cooking program is obtained, which is determined based on meat information. The cooking program includes a first stage and a second stage. The first stage includes setting a temperature rise rate, a first set temperature, a second set temperature, and a first set duration. The second set temperature is greater than the first set temperature. The second set temperature is selected from the range of 45°C to 70°C. The second stage includes setting power, a second set duration, and a third set temperature. The third set temperature is selected from the range of 65°C to 85°C.

[0006] Control the operation of the steam oven of the integrated kitchen appliance to cook the meat inside the steam oven;

[0007] Timing begins when the rate of temperature rise at the center of the meat reaches the set rate of temperature rise and the center temperature of the meat reaches the first set temperature.

[0008] If the timing duration exceeds the first set duration and the center temperature of the meat reaches the second set temperature, the steamer will be controlled to stop working, prompting the meat to be removed from the steamer and placed in a frying pan.

[0009] After the stove of the integrated kitchen appliance is ignited, the stove is controlled to operate with the set power and the second set duration, so that the center temperature of the meat reaches the third set temperature.

[0010] The above control method involves cooking meat in two stages: the first stage is low-temperature steaming, and the second stage is pan-frying and browning. This allows consumers to cook tender, juicy, and easy-to-chew meat with a good taste and easy digestibility at home.

[0011] In some implementations, the first set temperature is 40°C.

[0012] Thus, the first set temperature serves as the criterion for judging whether the temperature setting of the steamer is appropriate in the first stage of cooking, so that the meat in the first stage of cooking is steamed at a low temperature in the steamer until it is cooked, and the protein denatures to a certain extent.

[0013] In some embodiments, the set temperature rise rate is selected from the range of 0.6°C / min to 3.0°C / min.

[0014] Thus, setting the temperature rise rate provides a basis for judging the steaming of meat in the first stage of cooking, so as to determine whether the temperature setting of the steamer is appropriate, thereby ensuring that the core temperature of the meat is 40℃ and the steamer operates normally.

[0015] In some implementations, the first set duration is greater than 40 minutes.

[0016] In this way, by setting a first set time, the meat is guaranteed to have enough time to be steamed at a low temperature until cooked in the first stage of the cooking process, so that the protein in the meat will denature to a certain extent.

[0017] In some embodiments, the second set temperature is selected from the range of 50°C to 65°C.

[0018] In this way, by setting a second set temperature, the meat is ensured to be steamed until cooked through in the steamer during the first stage of cooking, resulting in tender and delicious cooked meat.

[0019] In some implementations, the set power is selected from the range of 0.5kW to 4.0kW, and the second set duration is selected from the range of 1.0min to 8.0min.

[0020] Thus, the set power and the second set duration provide the conditions required for the meat to brown in the second stage of cooking, ensuring that the meat is browned at the third set temperature, thereby obtaining cooked meat with better taste and chewiness.

[0021] In some embodiments, obtaining the cooking program includes: obtaining a selection instruction, the selection instruction being determined based on an input signal from a user to an input component of the integrated kitchen appliance, the selection instruction including the meat information, the meat information including at least one of meat type and thickness; determining the cooking program based on the meat information; and controlling the operation of the steamer of the integrated kitchen appliance to cook the meat in the steamer includes: obtaining a start instruction and controlling the operation of the steamer of the integrated kitchen appliance based on the start instruction.

[0022] In this way, integrated kitchen appliances can obtain instructions to select meat information and cooking programs, thereby ensuring that meat cooked at home is more tender, juicy, easier to chew, has a good taste, and is easy to digest.

[0023] The present invention also provides a control device for an integrated kitchen appliance. The control device includes a processor and a memory. The memory stores a computer program, which, when executed by the processor, implements the steps of the control method for the integrated kitchen appliance described in any of the above embodiments.

[0024] In this way, the control device of the integrated kitchen appliance uses the control method of the integrated kitchen appliance to cook meat in two stages. The first stage is the low-temperature steaming stage, and the second stage is the frying and browning stage. This allows consumers to cook meat that is more tender, juicy, easier to chew, and has a good taste and is easy to digest at home.

[0025] The present invention also provides an integrated kitchen appliance. The integrated kitchen appliance includes the control device, steam oven, and cooktop described in the above embodiments, wherein the control device is electrically connected to the steam oven and the cooktop.

[0026] In this way, integrated kitchen appliances utilize integrated kitchen appliance control methods to cook meat in two stages: the first stage is low-temperature steaming, and the second stage is frying and browning. This allows consumers to cook tender, juicy, and easy-to-chew meat with good taste and easy digestibility at home.

[0027] The present invention also provides a computer-readable storage medium. The computer-readable storage medium stores a computer program, which, when executed by a processor, implements the steps of the control method for the integrated kitchen appliance described in any of the above embodiments.

[0028] Thus, the computer-readable storage medium uses an integrated kitchen appliance control method to cook meat in two stages: the first stage is a low-temperature steaming stage, and the second stage is a frying and browning stage. This allows consumers to cook tender, juicy, and easy-to-chew meat with a good taste and easy digestibility at home.

[0029] 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

[0030] 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 taken in conjunction with the accompanying drawings, wherein:

[0031] Figure 1 This is a flowchart illustrating the control method for integrated kitchen appliances according to an embodiment of the present invention.

[0032] Figure 2 This is a schematic diagram of the integrated kitchen appliance module according to an embodiment of the present invention;

[0033] Figure 3 This is a graph showing the change in the core temperature of meat over time during the cooking process of the integrated kitchen appliance according to an embodiment of the present invention.

[0034] Figure 4 This is a cooking process diagram of the control device for the integrated kitchen appliance in an embodiment of the present invention;

[0035] Figure 5 This is a complete cooking flowchart for pan-frying meat at home according to an embodiment of the present invention;

[0036] Figure 6 This is a flowchart illustrating the control method for integrated kitchen appliances according to an embodiment of the present invention.

[0037] Figure 7 This is a schematic diagram comparing the shear force magnitude when frying steak using the integrated kitchen appliance control method according to an embodiment of the present invention and when frying steak using conventional methods.

[0038] Figure 8 This is a schematic diagram comparing the hardness of steak cooked using the integrated kitchen appliance control method according to an embodiment of the present invention and the hardness of steak cooked using conventional methods.

[0039] Figure 9 This is a schematic diagram comparing the shear force magnitude when frying pork chops using the integrated kitchen appliance control method in this embodiment of the invention and the conventional method.

[0040] Figure 10This is a schematic diagram comparing the hardness of pork chops fried using the integrated kitchen appliance control method in this embodiment of the invention and the conventional method for frying pork chops.

[0041] Figure 11 This is a schematic diagram illustrating the browning effect of frying pork chops under different power settings, using the integrated kitchen appliance control method described in this invention. Detailed Implementation

[0042] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0043] In the description of this invention, it should be understood that the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the stated features. In the description of this invention, "a plurality of" means two or more, unless otherwise explicitly specified.

[0044] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection, an electrical connection, or a connection that allows communication between them; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0045] The following disclosure provides many different embodiments or examples for implementing different structures of the invention. To simplify the disclosure, specific examples of components and arrangements are described below. Of course, these are merely examples and are not intended to limit the invention. Furthermore, reference numerals and / or letters may be repeated in different examples; such repetition is for simplification and clarity and does not in itself indicate a relationship between the various embodiments and / or arrangements discussed.

[0046] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0047] Please see Figures 1 to 4 This invention provides a control method for an integrated kitchen appliance 100. The control method for the integrated kitchen appliance 100 includes:

[0048] 01: Obtain the cooking program. The cooking program is determined based on the meat information. The cooking program includes a first stage and a second stage. The first stage includes setting the temperature rise rate v, the first set temperature T1, the second set temperature T2, and the first set duration t1. The second set temperature T2 is greater than the first set temperature T1. The second set temperature T2 is selected from the range of 45℃ to 70℃. The second stage includes setting the power P, the second set duration t2, and the third set temperature T3. The third set temperature T3 is selected from the range of 65℃ to 85℃.

[0049] 03: Control the operation of the steam oven 20 of the integrated kitchen appliance 100 to cook the meat inside the steam oven 20;

[0050] 05: Start timing when the rate of temperature rise at the center of the meat reaches the set temperature rise rate v and the center temperature of the meat reaches the first set temperature T1;

[0051] 07: When the timing duration exceeds the first set duration t1 and the center temperature of the meat reaches the second set temperature T2, control the steamer 20 to stop working and prompt the meat to be removed from the steamer 20 and placed in the frying pan.

[0052] 09: After the stove 30 of the integrated kitchen appliance 100 is ignited, the stove 30 is controlled to operate with a set power P and a second set duration t2, so that the center temperature of the meat reaches the third set temperature T3.

[0053] Please combine Figure 2 This invention also provides a control device 10 and an integrated kitchen appliance 100. The integrated kitchen appliance 100 includes the control device 10, a steam oven 20, and a cooktop 30. The control device 10 is electrically connected to the steam oven 20 and the cooktop 30. The control device 10 includes a processor 11 and a memory 12. The memory 12 stores a computer program 121, which, when executed by the processor 11, implements the steps of the control method for the integrated kitchen appliance 100 according to this invention.

[0054] In the control method, control device 10, and integrated kitchen appliance 100 described above, the cooking of meat is carried out in two stages: the first stage is a low-temperature steaming stage, and the second stage is a frying and browning stage. This allows consumers to cook tender, juicy, and easy-to-chew meat with good taste and easy digestibility at home.

[0055] Specifically, in step 01, in one embodiment, the cooking program can be set according to the meat information selected in the steam oven 20, or the meat information set by a terminal such as a mobile phone or a server can be transmitted to the integrated kitchen appliance 100, and the integrated kitchen appliance 100 can determine the meat information based on the received meat information. It can also be obtained through other means, which are not specifically limited here.

[0056] Meat information may include at least one of the following: meat type and thickness. For example, meat information could be chicken (thickness 1cm to 3cm), pork (thickness 1cm to 3cm), or beef (thickness 1.5cm to 4cm), or other meat types; no specific limitation is made here. Specifically, the set temperature rise rate v is a preset rate at which the center temperature of the meat reaches the first set temperature T1 during the first cooking stage. The set temperature rise rate is selected from the range of 0.6℃ / min to 3.0℃ / min. Figure 3 As shown, the first set temperature T1 can be 40℃. The second set temperature T2 is the center temperature of the meat when it is steamed and cooked through in the first stage of cooking. The first set duration t1 is the time required for the meat to steam from the first set temperature T1 to the second set temperature T2, and the first set duration t1 is selected from the range of 30 min to 120 min. The second set temperature T2 is greater than the first set temperature T1 and is selected from the range of 45℃ to 70℃ to ensure that the meat is steamed and cooked through in the first stage of cooking. The set power P is the cooking heat of the stove, and the second set duration t2 is the time required for the meat to be browned in the stove. The set power P and the second set duration t2 provide the conditions required for the meat to be browned in the second stage of cooking to ensure that the meat is browned in the third set temperature T3. It is worth noting that the center temperature of the meat can be obtained by inserting a wireless temperature probe into the meat. The wireless temperature probe can be wirelessly connected to the control device 10 using communication methods such as Bluetooth. Preferably, the wireless temperature probe is inserted at the geometric center of the meat.

[0057] The second set temperature T2 is selected from the range of 45°C to 70°C, i.e., 45°C ≤ T2 ≤ 70°C. In one example, T2 can be 45°C, 48°C, 52°C, 58°C, 63°C, 67°C, 70°C, or other values ​​between 45°C and 70°C.

[0058] The third set temperature T3 is selected from the range of 65°C to 85°C, i.e., 65°C ≤ T3 ≤ 85°C. In one example, T3 can be 65°C, 68°C, 72°C, 78°C, 81°C, 83°C, 85°C, or other values ​​between 65°C and 85°C.

[0059] In step 03, in one embodiment, the meat can be placed into a sealed bag using a drainage method to reduce the loss of juices during the steaming process. The steamer 20 can be a steam-roasting integrated oven, which can provide a uniform and stable heat source through air heat transfer, thereby steaming the meat until it is cooked through and ensuring its texture and tenderness.

[0060] In step 05, in one embodiment, the rate of increase of the center temperature of the meat is the fastest in the initial stage of steaming. Therefore, when the rate of increase of the center temperature of the meat decreases to the set temperature rise rate v and the center temperature of the meat reaches the first set temperature T1, it is determined whether the set temperature of the steaming box 20 is too high, so as to prevent the meat from quickly passing through the steaming stage from the first set temperature T1 to the second set temperature T2, and to ensure that the meat is steamed to maturity.

[0061] In step 07, in one embodiment, the first set time t1 is selected from the range of 30 min to 120 min, and the second set temperature T2 is selected from the range of 45°C to 70°C, to ensure that the meat is steamed to maturity under low-temperature conditions. If the second set temperature T2 is set too low, the myosin and collagen in the meat will be difficult to denature, causing the highly assembled protein structure to begin to "collapse." Myosin will be difficult to denature, changing from irregular polygons to ellipses or circles, so that it is no longer tightly attached to the endothelial membrane. If the second set temperature T2 is set too high, the collagen in the meat will not have enough time to absorb water and energy to unwind, causing the connective tissue to begin to dissolve, and the fibers will no longer be tight. In addition, the temperature setting is too high, which will also cause actin to begin to denature, causing the myofibrils to twist and enlarge, resulting in dissipation and increased chewing force. Therefore, from the perspective of meat, the second set temperature T2 is suitable when selected from the range of 45°C to 70°C. However, the temperature set in steam oven 20 can easily cause the meat to exceed the second set temperature T2. The meat needs to remain within this temperature range for a certain period, so a first set duration t1 is set to allow sufficient time for collagen in the meat to unwind, myosin to denature to some extent, and actin not to completely denature, thus tenderizing the meat. When the center temperature of the meat, as measured by the wireless temperature probe, reaches the second set temperature T2 and the timing duration exceeds the first set duration t1, steam oven 20 stops operating and prompts the user to remove the meat to ensure its tenderness and texture. The prompt could be, for example, a buzzer alert.

[0062] In step 09, in one embodiment, the set power P is selected from the range of 0.5kW to 4.0kW, the second set duration t2 is selected from the range of 1.0min to 8.0min, and the center temperature of the meat is measured by a wireless temperature probe to ensure that the meat is fried and colored at the third set temperature T3 selected from the range of 65°C to 85°C, thereby obtaining meat with good taste and easy digestibility.

[0063] After steaming in the steamer 20, the meat is almost completely denatured, but the flavor, color, and sensory qualities of the resulting cooked meat are relatively poor. Therefore, high-temperature searing is required for browning, which will cause the core temperature of the meat to rise. The challenge lies in determining the appropriate heat and time and conveying this information to the consumer. In one implementation, extensive experiments and theoretical calculations can be conducted. After steaming meat of different varieties and thicknesses, wireless temperature probes, such as thermocouples, are inserted into the meat to record the required heat and time for searing on the stove 30. After summarizing and analyzing the data, the heat and time for searing are matched with the set temperature of the steamer 20 to form a cooking curve.

[0064] In one implementation, the cooking program can be preset, calibrated, and stored. For example, after extensive experiments and theoretical calculations, different types of meat and meat of different thicknesses are steamed, and a cooking curve is generated based on the temperature of the steamer 20, cooking time, and center temperature of the meat in the first stage, and the heat, cooking time, and center temperature of the meat in the second stage, using the stove 30. The cooking curve is written into the electronic control program, and when the consumer selects "meat" and "thickness," these parameters are automatically retrieved, allowing the consumer to better control the final product of the cooked meat.

[0065] In one implementation, such as Figure 5 As shown, meat products need to be cleaned and marinated before cooking to ensure the taste, flavor, and tenderness of the roasted meat.

[0066] Specifically, after purchasing meat, it is necessary to thaw, trim, and clean it according to its condition to ensure cleanliness and the quality of roasting.

[0067] Then, the meat is marinated using low-sodium salt, lemon, herb, and other seasonings for a duration of t. The marinating time t can range from 0.5 hours to 10 hours.

[0068] In one embodiment, a 1.5cm thick sirloin steak can be selected and marinated with 4.5% low-sodium salt for 4 hours to obtain a uniquely flavored grilled steak. In another embodiment, a 2.0cm thick pork chop can be selected and marinated with 4.5% low-sodium salt for 4 hours to obtain a uniquely flavored grilled pork chop. Other types of meat and parameters can also be selected, and no specific limitations are made here.

[0069] After marinating, wash and dry the meat. The meat can be drained and then placed in a sealed bag for cooking. The cooking procedure is the same as the steps described above, and will not be repeated here to avoid redundancy.

[0070] In this way, the cleaning and marinating process of meat provides a unique flavor and texture to roasted meat, while also reducing the use of tenderizers, making it healthier and safer.

[0071] Please see Figure 3 In some implementations, the first set temperature T1 is 40°C.

[0072] Thus, the first set temperature T1 serves as the criterion for determining whether the temperature setting of the steamer 20 is appropriate in the first stage of cooking, so that the meat in the first stage of cooking is steamed at a low temperature in the steamer 20 until it is cooked, and the protein denatures to a certain extent.

[0073] Specifically, the wireless temperature probe can determine whether the rate of temperature rise of the meat's center reaches the set temperature rise rate v. For example, if the rate of temperature rise of the meat's center temperature is within the range of 0.6℃ / min to 3.0℃ / min selected by the set temperature rise rate v, then the temperature setting of the steamer 20 in the first cooking stage is appropriate. If the rate of temperature rise of the meat's center temperature is greater than the set temperature rise rate v, then the temperature setting of the steamer 20 in the first cooking stage is too high. That is, the first set temperature T1 serves as the criterion for determining whether the temperature setting of the steamer 20 in the first cooking stage is appropriate, so that the meat in the first cooking stage is steamed at a low temperature in the steamer 20 until cooked, and the protein denatures to a certain extent.

[0074] In some implementations, the temperature rise rate v is set to a range of 0.6°C / min to 3.0°C / min.

[0075] Thus, the temperature rise rate v is set to provide a basis for judging the steaming of meat in the first stage of cooking, so as to determine whether the temperature setting of the steamer 20 is appropriate, thereby ensuring that the core temperature of the meat is 40℃ and the steamer 20 operates normally.

[0076] Specifically, the set temperature rise rate v is the pre-set rate at which the center temperature of the meat reaches the first set temperature T1 during the first cooking stage. The temperature rise rate of the meat's center temperature can be measured by a wireless temperature probe connected to the meat. The formula for calculating the temperature rise rate of the meat's center temperature is: v' = (T' - T0) / t0. Where v' is the temperature rise rate of the meat's center temperature, T0 is the initial center temperature of the meat at the start of cooking, T' is the real-time center temperature of the meat during cooking, and t0 is the cooking time. Since the temperature rise rate of the meat's center temperature is fastest at the beginning, when the temperature rise rate of the meat's center temperature reaches the set temperature rise rate v, it is determined whether the center temperature of the meat is the first set temperature T1, and then it is determined whether the set temperature of the steamer 20 is appropriate. This ensures that the meat matures at a low temperature for a long time during the steaming process in the first cooking stage, so that myosin undergoes a certain degree of denaturation, while actin is not completely denatured, thus ensuring the tenderness of the cooked meat.

[0077] The set temperature rise rate v for the meat in the first stage of cooking is selected from the range of 0.6℃ / min to 3.0℃ / min, i.e., 0.6℃ / min ≤ v ≤ 3.0℃ / min. In one example, v can be 0.6℃ / min, 0.80℃ / min, 0.95℃ / min, 1.25℃ / min, 1.73℃ / min, 2.64℃ / min, 3.0℃ / min, or other values ​​from 0.6℃ / min to 3.0℃ / min.

[0078] In some implementations, the first set duration t1 is greater than 40 minutes.

[0079] Thus, by setting a first set time t1, the meat is ensured to have enough time to be steamed at a low temperature until cooked through in the first stage of the cooking process, so that the meat protein denatures to a certain extent.

[0080] Specifically, the first set time t1 is the time required for the meat to steam from the first set temperature T1 to the second set temperature T2. In one embodiment, the first set time t1 is greater than 40 minutes, so that the meat in the steamer 20 has enough time to rise from 40°C to the second set temperature T2, ensuring that the collagen in the meat has enough time to unwind, the myosin denatures to a certain extent, and the actin is not completely denatured, thereby tenderizing the meat and ensuring the maturity and taste of the meat.

[0081] In some implementations, the second set temperature T2 is selected from the range of 50°C to 65°C.

[0082] Thus, by setting the second set temperature T2, the meat is ensured to be steamed to maturity in the steamer 20 during the first stage of cooking, resulting in tender and delicious cooked meat.

[0083] Specifically, in one embodiment, the second set temperature T2 can be considered as the center temperature when the meat is steamed to maturity in the first stage of cooking. The second set temperature T2 is selected from the range of 50°C to 65°C to ensure that the meat is steamed to maturity in the first stage, so as to obtain cooked meat with tender meat and excellent taste.

[0084] If the second set temperature T2 is set too low, the myosin and collagen in the meat will be difficult to denature, causing the highly assembled protein structure to begin to "collapse". The myosin will be difficult to denature and will change from an irregular polygon to an oval or round shape, so that it will no longer adhere tightly to the endothelial membrane.

[0085] If the second set temperature T2 is set too high, the collagen in the meat will not have enough time to absorb water and energy to unwind, causing the connective tissue to begin to dissolve and the fibers to become less dense. In addition, setting the temperature too high will also cause actin to begin to denature, which will cause the muscle fibers to twist and enlarge, resulting in dissipation and increased chewing force.

[0086] Therefore, from the perspective of meat products, it is appropriate to select the second set temperature T2 from the range of 50°C to 65°C.

[0087] The second set temperature T2 is selected from the range of 50°C to 65°C, i.e., 50°C ≤ T2 ≤ 65°C. In one example, T2 can be 50°C, 53°C, 57°C, 58°C, 61°C, 62°C, 65°C, or other values ​​between 50°C and 65°C.

[0088] In some implementations, the set power P is selected from the range of 0.5kW to 4.0kW, and the second set duration t2 is selected from the range of 1.0min to 8.0min.

[0089] Thus, the set power P and the second set duration t2 provide the conditions required for the meat to brown in the second stage of cooking, so as to ensure that the meat is browned at the third set temperature T3, thereby obtaining cooked meat with better taste and chewiness.

[0090] Specifically, the set power P is the cooking heat of the stove, and the set power P is selected from the range of 0.5kW to 4.0kW. The second set time t2 is the time used for the second stage of cooking, when the meat is seared and browned in the stove, and the second set time t2 is selected from the range of 1.0min to 8.0min.

[0091] If the power setting P is greater than 4.0kW, the meat will char, and the proteins will denature severely, resulting in moisture loss and a poor texture. If the power setting P is less than 0.5kW, the meat will lack sufficient caramelized flavor. Therefore, from a meat quality perspective, a power setting P within the range of 0.5kW to 4.0kW is appropriate.

[0092] In other words, the cooktop 30 uses a set power P and a second set duration t2 to sear and brown the meat, and uses a wireless temperature probe inserted into the meat to ensure that the center temperature of the seared meat is at a third set temperature T3, thereby obtaining cooked meat with better texture and chewiness. In addition, the third set temperature T3 is selected from the range of 65°C to 85°C.

[0093] The power setting P is selected from the range of 0.5kW to 4.0kW, i.e., 0.5kW ≤ P ≤ 4.0kW. In one example, P can be 0.5kW, 0.8kW, 1.2kW, 1.7kW, 2.6kW, 3.5kW, 4.0kW, or other values ​​from 0.5kW to 4.0kW.

[0094] The second set duration t2 is selected from the range of 1.0 min to 8.0 min, i.e., 1.0 min ≤ t2 ≤ 8.0 min. In one example, t2 can be 1.0 min, 2.3 min, 3.0 min, 4.5 min, 5.0 min, 6.7 min, 7.5 min, 8.0 min or other values ​​from 1.0 min to 8.0 min.

[0095] The third set temperature T3 is selected from the range of 65°C to 85°C, i.e., 65°C ≤ T3 ≤ 85°C. In one example, T3 can be 65°C, 67°C, 70°C, 72°C, 79°C, 84°C, 85°C, or other values ​​between 65°C and 85°C.

[0096] In one embodiment, a 1.5cm thick slice of beef is taken out of the steamer 20, the stove 30 is turned on, 10ml to 20mL of cooking oil is added, and the steak is placed in the stove 30. For this steak, the set power P of the stove 30 is selected from the range of 1.1kW to 1.2kW, and the second set duration t2 is selected from the range of 1.0min to 2.0min.

[0097] In another embodiment, a 2.0cm thick piece of pork is taken out of the steamer 20, the stove 30 is turned on, 10ml to 20mL of cooking oil is added, and the pork chop is placed into the stove 30. For this pork chop, the set power P of the stove 30 is selected from the range of 750w to 850w, and the second set duration t2 is selected from the range of 1.5min to 2.5min.

[0098] Please see Figure 6 In some implementations, step 01 includes:

[0099] 011: Obtain selection instructions, which are determined based on input signals from the user to the input components of the integrated kitchen appliance 100. The selection instructions include meat information, which includes at least one of meat type and thickness.

[0100] 012: Determine the cooking procedure based on the meat product information;

[0101] Step 03 includes:

[0102] 031: Obtain the start command and control the steam oven 20 of the integrated kitchen appliance 100 to work according to the start command.

[0103] In this way, the integrated kitchen appliance 100 obtains instructions to select meat information and cooking programs, thereby ensuring that the meat cooked at home is more tender, juicy, easier to chew, has a good taste, and is easy to digest.

[0104] Specifically, in step 011, in one embodiment, the selection command can be obtained through the input component of the integrated kitchen appliance 100. The meat in the meat information can be chicken, pork, beef, or other types of meat; no specific limitation is made here. Correspondingly, when the selected meat information is chicken, the thickness of the chicken meat can be 1cm to 3cm. When the selected meat information is pork, the thickness of the pork can be 1cm to 3cm. When the selected meat information is beef, the thickness of the beef can be 1.5cm to 4cm. The input component includes, but is not limited to, buttons, knobs, touchscreens, microphones, etc.

[0105] In step 012, in one embodiment, when the meat information is chicken and the chicken thickness is 1cm to 3cm, the cooking program is selected as follows: the temperature rise rate v is selected from the range of 0.6℃ / min to 3.0℃ / min, the first set temperature T1 can be 40℃, the second set temperature T2 is selected from the range of 50℃ to 70℃, the first set duration t1 is selected from the range of 30min to 120min, the set power P is selected from the range of 0.7kW to 1.2kW, the second set duration t2 is selected from the range of 1.0min to 8.0min, and the third set temperature T3 is selected from the range of 65℃ to 85℃.

[0106] In another embodiment, when the meat information is pork and the pork thickness is 1cm to 3cm, the cooking program is selected as follows: the temperature rise rate v is selected from the range of 0.6℃ / min to 3.0℃ / min, the first set temperature T1 can be 40℃, the second set temperature T2 is selected from the range of 50℃ to 65℃, the first set duration t1 is selected from the range of 30min to 120min, the set power P is selected from the range of 0.5kW to 1.0kW, the second set duration t2 is selected from the range of 1.0min to 8.0min, and the third set temperature T3 is selected from the range of 65℃ to 85℃.

[0107] In another embodiment, when the meat information is beef and the beef thickness is 1.5cm to 4cm, the cooking program is selected as follows: the temperature rise rate v is selected from the range of 0.6℃ / min to 3.0℃ / min, the first set temperature T1 can be 40℃, the second set temperature T2 is selected from the range of 45℃ to 65℃, the first set duration t1 is selected from the range of 30min to 120min, the set power P is selected from the range of 0.8kW to 1.2kW, the second set duration t2 is selected from the range of 1.0min to 8.0min, and the third set temperature T3 is selected from the range of 65℃ to 85℃.

[0108] In step 031, a start command is obtained, and the steamer 20 of the integrated kitchen appliance 100 is controlled to operate according to the start command. In one embodiment, the control device 10 can obtain the start command when the user triggers the start button. The steamer 20 steams the meat until cooked through air heat transfer to ensure the meat's texture and tenderness.

[0109] In one implementation, please refer to Figures 7 to 8 The selected meat is beef with a thickness of 1.5cm. The cooking program obtained from the selected instructions is as follows: the temperature rise rate v is set to a range of 0.6℃ / min to 3.0℃ / min; the first set temperature T1 can be 40℃; the second set temperature T2 can be 50℃; and the first set duration t1 must be greater than 40 minutes. The steam oven 20 will only stop working when these conditions are met. For this steak, the set power P is set to a range of 1.1kW to 1.2kW; the second set duration t2 is set to a range of 1.0min to 2.0min; and the third set temperature T3 is set to a range of 65℃ to 85℃.

[0110] From the perspective of shear force and hardness when pan-frying meat, please combine... Figure 7 and Figure 8 Compared with conventional steak cooking methods, the integrated kitchen appliance control method in this invention produces steaks with less shear force and less hardness through a low-temperature steaming stage and a searing and browning stage, resulting in better chewiness.

[0111] In another implementation, please refer to Figures 9 to 10 The selected meat product is pork with a thickness of 2.0 cm. The cooking program obtained from the selected instructions is as follows: the temperature rise rate v is set to a range of 0.6℃ / min to 3.0℃ / min; the first set temperature T1 can be 40℃; the second set temperature T2 can be 60℃; and the first set duration t1 must be greater than 40 minutes. The steamer 20 can only stop working when the above conditions are met. For this pork chop, the power setting P is set to a range of 750W to 850W; the second set duration t2 is set to a range of 1.5 minutes to 2.5 minutes; and the third set temperature T3 is set to a range of 65℃ to 85℃.

[0112] From the perspective of shear force and hardness when pan-frying meat, please combine... Figure 9 and Figure 10 Compared with conventional methods of frying pork chops, the integrated kitchen appliance control method in this invention produces pork chops with less shear force and less hardness through a low-temperature steaming stage and a frying and browning stage, resulting in better chewiness.

[0113] In summary, the integrated kitchen appliance control method in this invention, which utilizes a low-temperature steaming stage and a searing and browning stage, makes meat easier to digest and absorb. Please refer to... Figure 11 , Figure 11 This image shows the browning effect of a pork chop during pan-frying, as illustrated in the example. It's worth noting that different cooking temperatures result in varying degrees of browning on the meat's surface, and the degree of browning is also related to the temperature after steaming, the thickness of the meat, and the type of meat itself. For example... Figure 11 As shown, pork with the same initial temperature exhibits different coloring effects under different cooking heat levels.

[0114] The present invention also provides an integrated kitchen appliance 100. The integrated kitchen appliance 100 includes a control device 10, a steam oven 20, and a cooktop 30 as described in the above embodiments, wherein the control device 10 is electrically connected to the steam oven 20 and the cooktop 30.

[0115] Thus, the integrated kitchen appliance 100 uses its control method to cook meat in two stages: the first stage is low-temperature steaming, and the second stage is frying and browning. This allows consumers to cook tender, juicy, and easy-to-chew meat with good taste and easy digestibility at home.

[0116] It should be noted that the above explanation of the implementation method and beneficial effects of the control device 10 for integrated kitchen appliances also applies to the integrated kitchen appliance 100 of the present invention. To avoid redundancy, it will not be repeated here.

[0117] Specifically, in addition to the steam oven 20, the integrated kitchen appliance 100 may also include a cooktop, range hood, etc. The integrated kitchen appliance 100 is widely used in food cooking, baking, etc. The steam oven 20 can be a steam oven or a microwave-steam-oven combination appliance.

[0118] The present invention also provides a computer-readable storage medium. The computer-readable storage medium stores a computer program 121, which, when executed by a processor 11, implements the steps of the control method for the integrated kitchen appliance 100 according to any of the above embodiments.

[0119] Thus, the computer-readable storage medium uses the control method of the integrated kitchen appliance 100 to cook meat in two stages: the first stage is a low-temperature steaming stage, and the second stage is a frying and browning stage. This allows consumers to cook tender, juicy, and easy-to-chew meat with good taste and easy digestibility at home.

[0120] In one implementation, when the computer program 121 is executed by the processor 11, it performs the following steps:

[0121] 01: Obtain the cooking program. The cooking program is determined based on the meat information. The cooking program includes a first stage and a second stage. The first stage includes setting the temperature rise rate v, the first set temperature T1, the second set temperature T2, and the first set duration t1. The second set temperature T2 is greater than the first set temperature T1. The second set temperature T2 is selected from the range of 45℃ to 70℃. The second stage includes setting the power P, the second set duration t2, and the third set temperature T3. The third set temperature T3 is selected from the range of 65℃ to 85℃.

[0122] 03: Control the operation of the steam oven 20 of the integrated kitchen appliance 100 to cook the meat inside the steam oven 20;

[0123] 05: Start timing when the rate of temperature rise at the center of the meat reaches the set temperature rise rate v and the center temperature of the meat reaches the first set temperature T1;

[0124] 07: When the timing duration exceeds the first set duration t1 and the center temperature of the meat reaches the second set temperature T2, control the steamer 20 to stop working and prompt the meat to be removed from the steamer 20 and placed in the frying pan.

[0125] 09: After the integrated kitchen appliance stove 20 is ignited, the stove 30 is controlled to operate with the set power P and the second set time t2, so that the center temperature of the meat reaches the third set temperature T3.

[0126] Understandably, the computer-readable storage medium in the embodiments of this application may include a USB flash drive, a portable hard drive, a recording medium, a magnetic disk, an optical disk, and a computer memory, etc. That is, the computer-readable storage medium in the embodiments of this application stores the cooking program in the form of a computer program 121, which is executed and processed by the processor 11 to implement the control method of the integrated kitchen appliance 100 described above.

[0127] The above embodiments merely illustrate several implementation methods of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this patent should be determined by the appended claims.

Claims

1. A control method for integrated kitchen appliances, characterized in that, include: A cooking program is obtained, which is determined based on meat information. The cooking program includes a first stage and a second stage. The first stage includes setting a temperature rise rate, a first set temperature, a second set temperature, and a first set duration. The second set temperature is greater than the first set temperature. The second set temperature is selected from the range of 45°C to 70°C. The second stage includes setting power, a second set duration, and a third set temperature. The third set temperature is selected from the range of 65°C to 85°C. Control the operation of the steam oven of the integrated kitchen appliance to cook the meat inside the steam oven; Timing begins when the rate of temperature rise at the center of the meat reaches the set rate of temperature rise and the center temperature of the meat reaches the first set temperature. If the timing duration exceeds the first set duration and the center temperature of the meat reaches the second set temperature, the steamer will be controlled to stop working, prompting the meat to be removed from the steamer and placed in a frying pan. After the stove of the integrated kitchen appliance is ignited, the stove is controlled to operate with the set power and the second set duration so that the center temperature of the meat reaches the third set temperature. The first set temperature is 40°C; Meat information includes at least one of the following: meat type and thickness; The core temperature of the meat is obtained by inserting a wireless temperature probe into the meat.

2. The control method according to claim 1, characterized in that, The set temperature rise rate is selected from the range of 0.6℃ / min to 3.0℃ / min.

3. The control method according to claim 1, characterized in that, The first set duration is greater than 40 minutes.

4. The control method according to claim 1, characterized in that, The second set temperature is selected from the range of 50°C to 65°C.

5. The control method according to claim 1, characterized in that, The set power is selected from the range of 0.5kW to 4.0kW, and the second set duration is selected from the range of 1.0min to 8.0min.

6. The control method according to claim 1, characterized in that, The process of obtaining the cooking procedure includes: A selection instruction is obtained, the selection instruction being determined based on an input signal from a user to an input component of the integrated kitchen appliance, the selection instruction including the meat information, the meat information including at least one of meat type and thickness; The cooking procedure is determined based on the meat product information; The control of the integrated kitchen appliance's steam oven to cook the meat inside the steam oven includes: Obtain a start command and control the operation of the steam oven of the integrated kitchen appliance according to the start command.

7. A control device for an integrated kitchen appliance, characterized in that, include: Processor, and; A memory storing a computer program that, when executed by the processor, implements the steps of the control method for the integrated kitchen appliance according to any one of claims 1-6.

8. An integrated kitchen appliance, characterized in that, The invention includes the control device, steamer, and stove as described in claim 7, wherein the control device is electrically connected to the steamer and the stove.

9. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the steps of the control method for the integrated kitchen appliance according to any one of claims 1-6.

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