Control method and control device of a cooking appliance and cooking appliance

Abstract

The application provides a cooking utensil control method, a control device and a cooking utensil. The cooking utensil control method comprises the following steps: in the case that the temperature of food is greater than or equal to a preset temperature, controlling the cooking utensil to perform microwave heating on the food; obtaining at least one first parameter value of the food; in the case that a first preset parameter value in the at least one first parameter value is obtained, stopping the microwave heating on the food; controlling the cooking utensil to perform hot air heating on the food; obtaining at least one second parameter value of the food; and in the case that the at least one second parameter value reaches a second preset parameter value corresponding to the food, stopping the hot air heating on the food.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of household appliances, in particular to a control method and control device of a cooking appliance and the cooking appliance. BACKGROUND

[0002] In the related art, the cooking appliance can cook food by means of microwave heating and air-frying heating in cooperation. However, in the process of cooking food by means of microwave heating and air-frying heating in cooperation, how to determine the opening and closing timing of the two ways so as to improve the cooking efficiency and cooking effect of the food becomes a technical problem to be solved. SUMMARY

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

[0004] To this end, a first aspect of the present application provides a control method of a cooking appliance.

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

[0006] A third aspect of the present application provides a control device of a cooking appliance.

[0007] A fourth aspect of the present application provides a cooking appliance.

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

[0009] The first aspect of the present application provides a control method of a cooking appliance, comprising: controlling the cooking appliance to perform microwave heating on food when the temperature of the food is greater than or equal to a preset temperature; obtaining at least one first parameter value of the food; stopping the microwave heating on the food when a first preset parameter value in the at least one first parameter value is obtained; controlling the cooking appliance to perform hot air heating on the food; obtaining at least one second parameter value of the food; and stopping the hot air heating on the food when the at least one second parameter value reaches a second preset parameter value corresponding to the food.

[0010] The cooking appliance control method provided by the application can be used for a cooking appliance with microwave heating and air frying functions, that is, the cooking appliance can heat food by microwaves and can heat food by hot air to realize air frying. It can be understood that microwave heating has higher heating efficiency for food, which can effectively shorten the cooking process and improve the cooking efficiency. Air frying does not use or uses less oil in the frying process, greatly reduces the oil content of food, retains nutrients, produces more aromatic components and fewer harmful components. And can realize the coloring of the surface of the food, improve the flavor of the food, thereby improve the cooking effect. By microwave heating and air frying heating, the cooking time of the food can be effectively shortened, the cooking efficiency can be improved, and the nutritional value and flavor of the food can be ensured, thereby improving the user experience of the cooking appliance.

[0011] Further, during the cooking process, the temperature of the food can be obtained first, and in a case where the temperature of the food is greater than or equal to a preset temperature, the microwave heating device of the cooking appliance can be controlled to heat the food by microwaves to ensure that the food matures rapidly and the heating efficiency is ensured. The preset temperature can be 0 degrees Celsius, that is, when it is determined that the food is not in a frozen state, the food is heated by microwaves. To ensure that the microwave heating process can act on the inside of the food and ensure the heating effect of the food.

[0012] Further, at least one first parameter value of the food is obtained during the heating of the food by microwaves. That is, during the microwave heating of the food, the first parameter value of the food is obtained in real time by the sensor configured by the cooking appliance. In a case where a first preset parameter value in the first parameter value is obtained, the microwave heating of the food is stopped. Specifically, the first preset parameter value in the first parameter value can be a maximum value or a minimum value in the change process of the first parameter value. By obtaining the first parameter value, the change process of the food can be detected in real time. When the food changes to a state required by the user, that is, when the first preset parameter value in the first parameter value is obtained, it indicates that the maturity of the food has reached the maturity required by the user, and the microwave heating of the food by the microwave device is not required at this time.

[0013] Further, after stopping the microwave heating of the food, the hot air device can be used to start heating the food by hot air, that is, air frying the food. It can be understood that after the food is heated to the required maturity by the microwave heating method, the food can be heated by the air frying method to realize the coloring of the surface of the food and improve the flavor of the food. At the same time, the hot air heating process can effectively avoid the loss of nutrients caused by long-time high-temperature state, and maximize the nutritional value of the food.

[0014] Further, in the process of hot air heating the food, the second parameter value of the food can also be obtained, and through the obtaining of the second parameter value, the air-frying effect of the food can be detected. Then, when the second parameter value of the food reaches the second preset parameter value corresponding to the food, that is, when the air-frying effect of the food reaches the required effect, the hot air heating of the food is stopped, and the cooking process of the food is completed.

[0015] The control method of the cooking appliance provided by the application can effectively shorten the cooking time of the food, improve the cooking efficiency, and ensure the nutritional value and flavor of the food, thereby improving the user experience of the cooking appliance. Meanwhile, in the microwave heating process, the first parameter value of the food is obtained to determine the heating time of the microwave heating, that is, the time point of switching from the microwave heating process to the hot air heating process, and the second parameter value of the food is obtained to determine the hot air heating time of the food. While ensuring the heating efficiency of the food, the hot air heating effect is ensured, and the user experience is further ensured.

[0016] In addition, the control method of the cooking appliance provided by the above technical solution of the application can also have the following additional technical features:

[0017] In the above technical solution, further, the first parameter value includes the surface hardness of the food, and the second parameter value includes the water loss rate and the color information of the food.

[0018] In this technical solution, the first parameter value of the food can be the surface hardness of the food. Specifically, for example, the surface hardness of the food such as French fries or fried chicken during the cooking process.

[0019] Further, the second parameter value of the food can include the color information of the food, that is, the color parameter value of the surface of the food. Through the detection of the color information of the food, the coloring effect during the hot air heating of the food can be ensured, and the hot air heating effect of the food, that is, the air-frying effect of the food, can be ensured, and the flavor of the food can be ensured.

[0020] In any of the above technical solutions, further, when the first preset parameter value in the at least one first parameter value is obtained, the microwave heating of the food is stopped, including: when the surface hardness of the food starts to increase, it is determined that the minimum value of the surface hardness of the food has been obtained; and the microwave heating of the food is stopped.

[0021] In the technical solution, when the temperature of the food material is greater than or equal to the preset temperature, the microwave device of the cooking appliance is controlled to perform microwave heating on the food material, and the surface hardness of the food material is obtained. During the microwave heating of the food material, the food material in a high-temperature state gradually softens, that is, the surface hardness of the food material is at a maximum value at the beginning of heating, and as the microwave heating time increases, the resistance value of the food material gradually softens, that is, the surface hardness of the food material gradually decreases and then remains in a certain stable range. When the surface hardness of the food material begins to increase, the microwave heating stage of the surface food material can be ended. That is, when it is detected that the surface hardness of the food material begins to increase, the surface hardness of the surface food material has reached a minimum value, and the surface hardness of the food material will gradually increase if the microwave heating of the food material continues. Therefore, the first preset parameter value of the food material is the minimum value of the surface hardness of the food material, that is, the microwave heating of the food material can be stopped when the minimum value of the surface hardness of the food material is obtained.

[0022] In any of the above technical solutions, further, the second parameter value of the food material is obtained, including: obtaining the weight of the food material by the weight detection device of the cooking appliance; and determining the water loss rate of the food material according to the weight of the food material.

[0023] In the technical solution, the second parameter value of the food material can include the water loss rate of the food material, and accordingly, when the water loss rate of the food material is obtained, the weight of the food material can be obtained by the weight detection device of the cooking appliance, and then the water loss rate of the food material is determined according to the weight of the food material.

[0024] It can be understood that the water in the food material evaporates during the heating process, and therefore the weight of the food material changes, and the water loss rate of the food material can be determined by the change in the weight of the food material.

[0025] Specifically, first, when the food material is placed in the cooking appliance, the weight detection device of the cooking appliance can detect the initial weight of the food material, and during the heating process of the food material, the weight detection device can obtain the current weight of the food material in real time. Further, the processor of the cooking appliance can subtract the current weight of the food material from the initial weight of the food material and divide the result by the initial weight of the food material, and thus the water loss rate of the food material is obtained.

[0026] In any of the above technical solutions, further, the color information includes the lightness and darkness of the surface of the food material, the red-green color degree of the surface of the food material, and the yellow-blue color degree of the surface of the food material, and obtaining the second parameter value of the food material further includes: obtaining the lightness and darkness of the surface of the food material, the red-green color degree of the surface of the food material, and the yellow-blue color degree of the surface of the food material by the image recognition device of the cooking appliance.

[0027] In the technical solution, the second parameter value of the food material can include color information of the food material, and further, the color information of the food material can include brightness of a surface of the food material, red-green color degree of the surface of the food material, and yellow-blue color degree of the surface of the food material. Accordingly, in the process of obtaining the color information of the food material, an image recognition device equipped in the cooking appliance can be used to obtain an image of the food material, and after the image of the food material is obtained, the processor of the cooking appliance can determine the color information of the food material according to the image of the food material, that is, the brightness of the surface of the food material, the red-green color degree of the surface of the food material, and the yellow-blue color degree of the surface of the food material.

[0028] In any of the above technical solutions, further, in the case where the second parameter value reaches a preset parameter value corresponding to the food material, the hot air heating of the food material is stopped, including: in the case where the water loss rate of the food material is greater than a preset water loss rate, the brightness of the surface of the food material is greater than a preset brightness, the red-green color degree of the surface of the food material reaches a preset red-green color degree range, and the yellow-blue brightness of the surface of the food material is greater than a preset yellow-blue brightness, the hot air heating of the food material is stopped.

[0029] In the technical solution, after the microwave heating process of the food material is completed, that is, after the minimum value of the surface hardness of the food material is obtained, the microwave heating of the food material is stopped, and the heat sealing device of the cooking appliance is started to realize the hot air heating of the food material.

[0030] In the process of hot air heating of the food material, the cooking appliance obtains the second parameter value of the food material in real time, that is, the water loss rate of the food material, the brightness of the surface of the food material, the red-green color degree of the surface of the food material, and the yellow-blue color degree of the surface of the food material. When the second parameter value of the food material meets the following conditions at the same time: the water loss rate of the food material is greater than a preset water loss rate, the brightness of the surface of the food material is greater than a preset brightness, the red-green color degree of the surface of the food material reaches a preset red-green color degree range, and the yellow-blue brightness of the surface of the food material is greater than a preset yellow-blue brightness, the food material is cooked, and at this time, the hot air device of the cooking appliance can be turned off to complete the cooking of the food material.

[0031] Through the setting of the second preset parameter value, that is, the setting of the preset water loss rate, the preset brightness, the preset red-green color degree range, and the preset yellow-blue brightness, the hot air heating effect of the food material can be ensured, the color and flavor of the food material can be ensured, and the user experience can be improved.

[0032] In any of the above technical solutions, further, before the cooking appliance heats the food material by microwave, the method further includes: obtaining a temperature of the food material; in the case where the temperature of the food material is less than a preset temperature, heating the food material by hot air until the temperature of the food material is greater than or equal to the preset temperature; and the preset temperature is 0 degrees Celsius.

[0033] In the technical solution, after the food material is put into the cooking utensil, the temperature of the food material is first acquired, and in the case that the temperature of the food material is less than a preset temperature, the food material is heated by the hot air device of the cooking utensil, so that the temperature of the food material starts to rise, until the temperature of the food material rises to the preset temperature, the hot air device of the cooking utensil is turned off, and the microwave device of the cooking utensil is turned on, so as to realize microwave heating of the food material.

[0034] The preset temperature can be 0 degrees Celsius. It can be understood that, in the case that the temperature of the food material is less than 0 degrees Celsius, it indicates that the food material is in a frozen state, and if the food material is directly subjected to microwave heating by the microwave device, the heating effect inside the food material cannot be guaranteed. Therefore, the food material is subjected to defrosting treatment by the hot air heating mode, so that the temperature of the food material reaches 0 degrees Celsius or above, and then the food material is heated by the microwave, so as to guarantee the microwave heating effect. Compared with directly defrosting the food material by the microwave mode, the hot air heating mode can more quickly heat the food material, thereby improving the cooking efficiency.

[0035] In any of the above technical solutions, further, before the cooking utensil is controlled to microwave heat the food material, the method further includes: acquiring a type of the food material; and determining a second preset parameter value according to the type of the food material.

[0036] In the technical solution, before the food material is cooked, the type of the food material is first acquired, and the second preset parameter value corresponding to the food material is determined according to the type of the food material. That is, the preset water loss rate corresponding to the food material, the preset lightness and darkness of the surface of the food material, the preset redness and greenness of the surface of the food material, and the preset yellowness and blueness of the surface of the food material are determined, so as to guarantee the cooking effect of the food material.

[0037] According to a second aspect of the present application, a control device of a cooking utensil is provided, which includes: a control unit configured to control the cooking utensil to microwave heat a food material in the case that a temperature of the food material is greater than or equal to a preset temperature; an acquisition unit configured to acquire a first parameter value of the food material; the control unit is further configured to stop the microwave heating of the food material in the case that the first parameter value is a first preset parameter value, and control the cooking utensil to heat the food material by hot air; the acquisition unit is further configured to acquire a second parameter value of the food material; and the control unit is further configured to stop the hot air heating of the food material in the case that the second parameter value reaches a preset parameter value corresponding to the food material.

[0038] The food material is cooked by microwave heating in cooperation with air blast heating, which can effectively shorten the cooking time of the food material, improve the cooking efficiency, and ensure the nutritional value and flavor of the food material, thereby improving the user experience of the cooking appliance. Meanwhile, during the microwave heating process, the first parameter value of the food material is obtained to determine the heating time of the microwave heating, that is, the time point of switching from the microwave heating process to the hot air heating, and the second parameter value of the food material is obtained to determine the hot air heating time of the food material. While ensuring the heating efficiency of the food material, the hot air heating effect is ensured, thereby ensuring the user experience.

[0039] Further, the first parameter value includes the surface hardness of the food material, and the second parameter value includes the water loss rate and color information of the food material.

[0040] Further, the control device is specifically configured to: in the case that the surface hardness of the food material starts to increase, determine that the minimum value of the surface hardness of the food material has been obtained; and stop the microwave heating of the food material.

[0041] Further, the acquisition unit is specifically configured to: obtain the weight of the food material through a weight detection device of the cooking appliance; and the control unit is further configured to: determine the water loss rate of the food material according to the weight of the food material.

[0042] Further, the color information includes the lightness and darkness of the surface of the food material, the red-green color degree of the surface of the food material, and the yellow-blue color degree of the surface of the food material, and the acquisition unit is further configured to: obtain the lightness and darkness of the surface of the food material, the red-green color degree of the surface of the food material, and the yellow-blue color degree of the surface of the food material through an image recognition device of the cooking appliance.

[0043] Further, the control unit is specifically further configured to: in the case that the water loss rate of the food material is greater than a preset water loss rate, the lightness and darkness of the surface of the food material is greater than a preset lightness and darkness, the red-green color degree of the surface of the food material reaches a preset red-green color degree range, and the yellow-blue brightness of the surface of the food material is greater than a preset yellow-blue brightness, stop the hot air heating of the food material.

[0044] Further, the acquisition unit is further configured to: obtain the temperature of the food material before the cooking appliance is controlled to microwave heat the food material; and the control unit is further configured to: in the case that the temperature of the food material is less than a preset temperature, heat the food material by hot air until the temperature of the food material is greater than or equal to the preset temperature; wherein the preset temperature is 0 degrees Celsius.

[0045] Further, the acquisition unit is further configured to: obtain the type of the food material before the cooking appliance is controlled to microwave heat the food material; and the control unit is further configured to: determine the second preset parameter value according to the type of the food material.

[0046] According to a third aspect of the present application, a control device of a cooking appliance is provided, comprising a processor and a memory, the memory storing programs or instructions executable on the processor, the programs or instructions being executed by the processor to implement the steps of the control method of the cooking appliance according to the first aspect.

[0047] The control device of the cooking appliance according to the present application comprises a memory and a processor, and further comprises programs or instructions stored on the memory, the programs or instructions being executed by the processor to implement the steps of the control method of the cooking appliance according to the first aspect, so that the control device of the cooking appliance has all the beneficial effects of the control method of the cooking appliance, which will not be repeated here.

[0048] According to a fourth aspect of the present application, a cooking appliance is provided, comprising the control device of the cooking appliance according to any one of the above technical solutions.

[0049] The cooking appliance according to the present application comprises the control device of the cooking appliance according to any one of the above technical solutions, so that the cooking appliance has all the beneficial effects of the control device of the cooking appliance, which will not be repeated here.

[0050] According to a fifth aspect of the present application, a readable storage medium is provided, which stores programs or instructions executable by a processor to implement the control method of the cooking appliance according to any one of the above technical solutions.

[0051] The readable storage medium according to the present application stores programs or instructions, which are executable by a processor to implement the control method of the cooking appliance according to any one of the above technical solutions, so that the storage medium has all the beneficial effects of the control method of the cooking appliance, which will not be repeated here.

[0052] Additional aspects and advantages of the present application will become apparent from the following description with reference to the accompanying drawings. BRIEF DESCRIPTION OF DRAWINGS

[0053] The above and / or additional aspects and advantages of the present application will become apparent and be readily understood from the following description, taken in conjunction with the accompanying drawings, in which:

[0054] Figure 1 A flowchart of a control method of a cooking appliance according to an embodiment of the present application is shown;

[0055] Figure 2 A flowchart of a control method of a cooking appliance according to another embodiment of the present application is shown;

[0056] Figure 3 A flowchart of a control method of a cooking appliance according to still another embodiment of the present application is shown;

[0057] Figure 4 A flowchart of a cooking appliance control method according to another embodiment of the present application is shown;

[0058] Figure 5 A diagram showing the change of the surface hardness of the food material over time during the cooking process according to an embodiment of the present application is shown;

[0059] Figure 6 A flowchart of the cooking appliance control method according to an embodiment of the present application is shown;

[0060] Figure 7 A block diagram of a cooking appliance control device according to an embodiment of the present application is shown;

[0061] Figure 8 A block diagram of a cooking appliance control device according to another embodiment of the present application is shown.

[0062] wherein, Figure 7 and Figure 8 The correspondence between the reference signs and the component names in the above figures is as follows:

[0063] 500 a control device of a cooking appliance, 502 a control unit, 504 an acquisition unit, 600 a control device of a cooking appliance, 602 a processor, 604 a memory. DETAILED DESCRIPTION

[0064] In order to more clearly understand the above objectives, features and advantages of the present application, the present application will be further described below in detail with reference to the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0065] In the following description, a large number of specific details are set forth in order to facilitate a thorough understanding of the present application, however, the present application can also be implemented in other ways different from those described herein, and therefore, the protection scope of the present application is not limited by the specific embodiments disclosed below.

[0066] The control method, control device and cooking appliance according to some embodiments of the present application will be described below with reference to Figures 1 to 8 .

[0067] As Figure 1 shown, according to an embodiment of the present application, a control method of a cooking appliance is provided, comprising:

[0068] S102, in the case where the temperature of the food material is greater than or equal to the preset temperature, controlling the cooking appliance to perform microwave heating on the food material;

[0069] S104, acquire at least one first parameter value of the food material;

[0070] S106, in a case where a first preset parameter value in the at least one first parameter value is acquired, stop microwave heating of the food material;

[0071] S108, control the cooking appliance to perform hot air heating on the food material;

[0072] S110, acquire at least one second parameter value of the food material;

[0073] S112, in a case where the at least one second parameter value reaches a second preset parameter value corresponding to the food material, stop hot air heating of the food material.

[0074] The control method of the cooking appliance provided by the present application can be used for a cooking appliance with both microwave heating and air frying functions, that is, the cooking appliance can heat the food material by microwave and can also heat the food material by hot air to realize the air frying process. It can be understood that microwave heating has higher heating efficiency for the food material, which can effectively shorten the cooking process and improve the cooking efficiency. Air frying does not use or uses less oil in the frying process, greatly reduces the oil content of food, retains nutrients, produces more aromatic components and fewer harmful components. And it can realize the coloring of the surface of the food material and improve the flavor of the food material, thereby improving the cooking effect. By combining microwave heating and air frying heating to cook the food material, the cooking time of the food material can be effectively shortened, the cooking efficiency can be improved, and the nutritional value and flavor of the food material can be guaranteed, thereby improving the user experience of the cooking appliance.

[0075] Further, during the cooking process, the temperature of the food material can be acquired first, and in a case where the temperature of the food material is greater than or equal to a preset temperature, the microwave heating device of the cooking appliance can be controlled to perform microwave heating on the food material, so as to ensure that the food material matures rapidly and the heating efficiency is guaranteed. The preset temperature can be 0 degrees Celsius, that is, when it is determined that the food material is not in a frozen state, microwave heating is performed on the food material. In order to ensure that the microwave heating process can act on the inside of the food material and ensure the heating effect of the food material.

[0076] Further, at least one first parameter value of the food is acquired during the heating of the food by the microwave. That is, during the microwave heating of the food, the first parameter value of the food is acquired in real time by the sensor arranged on the cooking appliance. When a first preset parameter value in the first parameter value is acquired, the microwave heating of the food is stopped. Specifically, the first preset parameter value in the first parameter value can be a maximum value or a minimum value in the change process of the first parameter value. Through the acquisition of the first parameter value, the change process of the food can be detected in real time. When the food changes to the state required by the user, that is, when the first preset parameter value in the first parameter value is acquired, it indicates that the maturity of the food has reached the maturity required by the user. At this time, the microwave heating of the food by the microwave device is not needed.

[0077] Further, after the microwave heating of the food is stopped, the hot air device can be used to start the hot air heating of the food, that is, the air frying of the food. It can be understood that after the food is heated to the required maturity by the microwave heating, the food can be heated by the air frying to realize the coloring of the surface of the food and improve the flavor of the food. At the same time, the hot air heating process can effectively avoid the loss of nutrients caused by long time in high temperature state, and maximize the nutritional value of the food.

[0078] Further, during the hot air heating of the food, the second parameter value of the food can also be acquired. Through the acquisition of the second parameter value, the air frying effect of the food can be detected. When the second parameter value of the food reaches a second preset parameter value corresponding to the food, that is, the air frying effect of the food reaches the required effect, the hot air heating of the food is stopped, and the cooking process of the food is completed.

[0079] The control method of the cooking appliance provided by the application can effectively shorten the cooking time of the food, improve the cooking efficiency, and ensure the nutritional value and flavor of the food, thereby improving the user experience of the cooking appliance. At the same time, during the microwave heating, the first parameter value of the food is acquired to determine the heating time of the microwave heating, that is, the time point of switching from the microwave heating to the hot air heating, and the second parameter value of the food is acquired to determine the hot air heating time of the food. While ensuring the heating efficiency of the food, the hot air heating effect is ensured, and the user experience is further improved.

[0080] Further, the first parameter value includes the surface hardness of the food, and the second parameter value includes the water loss rate and the color information of the food.

[0081] Specifically, the first parameter value of the food material can be a surface hardness of the food material. For example, the surface hardness of the food material during the cooking process of the food material such as French fries or fried chicken.

[0082] Further, the second parameter value of the food material can include color information of the food material, that is, a color parameter value of the surface of the food material. Through detection of the color information of the food material, the coloring effect of the food material during the hot air heating process can be ensured, and thus the hot air heating effect of the food material, that is, the air frying effect of the food material, can be ensured, and the flavor of the food material can be ensured.

[0083] According to one embodiment of the present application, as shown in Figure 2 a control method of a cooking appliance is provided, comprising:

[0084] S202, in a case where the temperature of the food material is greater than or equal to a preset temperature, controlling the cooking appliance to perform microwave heating on the food material;

[0085] S204, obtaining a surface hardness of the food material;

[0086] S206, in a case where the surface hardness of the food material starts to increase, determining that a minimum value of the surface hardness of the food material has been obtained;

[0087] S208, stopping the microwave heating on the food material;

[0088] S210, controlling the cooking appliance to perform hot air heating on the food material;

[0089] S212, obtaining at least one second parameter value of the food material;

[0090] S214, in a case where the at least one second parameter value reaches a second preset parameter value corresponding to the food material, stopping the hot air heating on the food material.

[0091] In this embodiment, as shown in Figure 5As shown, when the food's temperature is greater than or equal to a preset temperature, the microwave device of the cooking appliance heats the food using microwaves, while simultaneously measuring the food's surface hardness. During microwave heating, the food at high temperatures gradually softens; that is, the food's surface hardness is at its maximum at the start of heating. As the microwave heating time increases, the food's resistance gradually softens, meaning the surface hardness gradually decreases, and then remains within a certain stable range. When the food's surface hardness begins to increase, the microwave heating phase can end. In other words, when an increase in surface hardness is detected, the surface hardness has reached its minimum value. Continued microwave heating will cause the surface hardness to gradually increase. Therefore, the first preset parameter value for the food is the minimum surface hardness value. Thus, once the minimum surface hardness value is obtained, microwave heating can be stopped.

[0092] In any of the above embodiments, obtaining the second parameter value of the food ingredient includes: obtaining the weight of the food ingredient through a weight detection device of the cooking appliance; and determining the water loss rate of the food ingredient based on its weight.

[0093] In this embodiment, the second parameter value of the food ingredient may include the water loss rate of the food ingredient. Accordingly, when obtaining the water loss rate of the food ingredient, the weight of the food ingredient can be obtained by a weight detection device equipped with the cooking appliance, and then the water loss rate of the food ingredient can be determined based on the weight of the food ingredient.

[0094] It is understandable that during the heating process, the moisture in the food will evaporate, thus changing the weight of the food. The change in the weight of the food can then be used to determine the water loss rate of the food.

[0095] Specifically, firstly, when the ingredients are placed in the cooking appliance, the appliance's weight detection device can detect the initial weight of the ingredients. During the heating process, the weight detection device can obtain the current weight of the ingredients in real time. Furthermore, the cooking appliance's processor can subtract the current weight of the ingredients from their initial weight and divide by the current weight to obtain the moisture loss rate of the ingredients.

[0096] Furthermore, the color information includes the brightness of the food's surface, the red-green hue of the food's surface, and the yellow-blue hue of the food's surface. Obtaining the second parameter value of the food also includes: obtaining the brightness of the food's surface, the red-green hue of the food's surface, and the yellow-blue hue of the food's surface through an image recognition device of the cooking appliance.

[0097] Specifically, the second parameter value of the food material can include color information of the food material, and further, the color information of the food material can include brightness of a surface of the food material, red-green chromaticity of the surface of the food material, and yellow-blue chromaticity of the surface of the food material. Accordingly, in the process of obtaining the color information of the food material, an image of the food material can be obtained by an image recognition device provided in the cooking appliance, and after the image of the food material is obtained, the processor of the cooking appliance can determine the color information of the food material according to the image of the food material, that is, the brightness of the surface of the food material, the red-green chromaticity of the surface of the food material, and the yellow-blue chromaticity of the surface of the food material.

[0098] In any of the above embodiments, further, in a case where the second parameter value reaches a preset parameter value corresponding to the food material, stopping the hot air heating of the food material includes: in a case where the water loss rate of the food material is greater than a preset water loss rate, the brightness of the surface of the food material is greater than a preset brightness, the red-green chromaticity of the surface of the food material reaches a preset red-green chromaticity range, and the yellow-blue brightness of the surface of the food material is greater than a preset yellow-blue brightness, stopping the hot air heating of the food material.

[0099] In this embodiment, when the microwave heating process of the food material ends, that is, when the minimum value of the surface hardness of the food material is obtained, the microwave heating of the food material can be stopped, and the heat sealing device of the cooking appliance can be started to realize the hot air heating of the food material.

[0100] In the process of hot air heating of the food material, the cooking appliance obtains the second parameter value of the food material in real time, that is, the water loss rate of the food material, the brightness of the surface of the food material, the red-green chromaticity of the surface of the food material, and the yellow-blue chromaticity of the surface of the food material. When the second parameter value of the food material meets the following conditions at the same time: the water loss rate of the food material is greater than a preset water loss rate, the brightness of the surface of the food material is greater than a preset brightness, the red-green chromaticity of the surface of the food material reaches a preset red-green chromaticity range, and the yellow-blue brightness of the surface of the food material is greater than a preset yellow-blue brightness, the surface of the food material is cooked, at this time, the hot air device of the cooking appliance can be turned off, and the cooking of the food material is completed.

[0101] Through the setting of the second preset parameter value, that is, the setting of the preset water loss rate, the preset brightness, the preset red-green chromaticity range, and the preset yellow-blue brightness, the hot air heating effect of the food material can be ensured, the color and flavor of the food material can be ensured, and the user experience can be improved.

[0102] According to one embodiment of the present application, as shown in Figure 3 a control method of a cooking appliance is provided, which includes:

[0103] S302, obtaining a temperature of a food material;

[0104] S304, in a case where the temperature of the foodstuff is less than the preset temperature, performing hot air heating on the foodstuff until the temperature of the foodstuff is greater than or equal to the preset temperature;

[0105] S306, in a case where the temperature of the foodstuff is greater than or equal to the preset temperature, controlling the cooking appliance to perform microwave heating on the foodstuff;

[0106] S308, obtaining at least one first parameter value of the foodstuff;

[0107] S310, in a case where a first preset parameter value in the at least one first parameter value is obtained, stopping the microwave heating on the foodstuff;

[0108] S312, controlling the cooking appliance to perform hot air heating on the foodstuff;

[0109] S314, obtaining at least one second parameter value of the foodstuff;

[0110] S316, in a case where the at least one second parameter value reaches a second preset parameter value corresponding to the foodstuff, stopping the hot air heating on the foodstuff.

[0111] In this embodiment, when the foodstuff is put into the cooking appliance, the temperature of the foodstuff can be obtained first, and in a case where the temperature of the foodstuff is less than the preset temperature, the foodstuff is heated by the hot air device of the cooking appliance, so that the temperature of the foodstuff starts to rise, and after the temperature of the foodstuff rises to the preset temperature, the hot air device of the cooking appliance is turned off and the microwave device of the cooking appliance is turned on to realize microwave heating on the foodstuff.

[0112] The preset temperature can be 0 degrees Celsius. It can be understood that when the temperature of the foodstuff is less than 0 degrees Celsius, it indicates that the foodstuff is in a frozen state, and if the foodstuff is directly heated by the microwave device, the heating effect inside the foodstuff cannot be guaranteed. Therefore, the foodstuff is defrosted by the hot air heating method to make the temperature of the foodstuff reach 0 degrees Celsius or above, and then the foodstuff is heated by the microwave to guarantee the microwave heating effect. Compared with directly defrosting the foodstuff by the microwave method, the hot air heating method can make the foodstuff heat up more quickly, thereby improving the cooking efficiency.

[0113] According to one embodiment of the present application, as shown in Figure 4 a control method of a cooking appliance is provided, comprising:

[0114] S402, obtaining a type of foodstuff;

[0115] S404, determining a second preset parameter value according to the type of foodstuff;

[0116] S406, in a case where the temperature of the foodstuff is greater than or equal to the preset temperature, controlling the cooking appliance to perform microwave heating on the foodstuff;

[0117] S408, obtaining at least one first parameter value of the foodstuff;

[0118] S410, in a case where a first preset parameter value in the at least one first parameter value is obtained, stopping the microwave heating on the foodstuff;

[0119] S412, controlling the cooking appliance to perform hot air heating on the foodstuff;

[0120] S414, obtaining at least one second parameter value of the foodstuff;

[0121] S416, in a case where the at least one second parameter value reaches a second preset parameter value corresponding to the foodstuff, stopping the hot air heating on the foodstuff.

[0122] In this embodiment, before cooking the foodstuff, the kind of the foodstuff can be obtained first, and according to the kind of the foodstuff, the second preset parameter value corresponding to the foodstuff is determined. That is, the preset water loss rate corresponding to the foodstuff, the preset light-dark degree of the surface of the foodstuff, the preset red-green degree of the surface of the foodstuff, and the preset yellow-blue degree of the surface of the foodstuff, to ensure the cooking effect of the foodstuff.

[0123] Specifically, taking French fries as an example, the preset water loss rate of the foodstuff can be greater than or equal to 40%, the preset light-dark degree of the surface of the foodstuff can be 60 candela per square meter, the preset red-green degree range can be -10 to 0, and the preset yellow-blue degree can be 20.

[0124] Taking cooking of frozen pre-prepared French fries with a weight of 454 grams as an example, first, the frozen French fries are placed in the cooking cavity. It is detected that the temperature of the French fries is lower than 0 degrees Celsius, at this time, the hot air device of the cooking appliance is started to heat the French fries. Specifically, the hot air device of the cooking appliance can be controlled to operate at a power of 1600 watts, and the temperature of the cooking cavity where the foodstuff is placed is controlled at 210 degrees Celsius. When the temperature of the French fries reaches 0 degrees Celsius, the hot air device can be turned off. That is, the defrosting stage of the French fries is completed, and specifically, the defrosting stage of the French fries lasts for 4 minutes.

[0125] Further, the microwave device of the cooking appliance is started to realize microwave heating on the French fries, that is, the organization softening stage of the French fries. The power of the microwave device of the cooking appliance is set to 1400 watts, and the surface hardness of the French fries is detected, that is, the surface hardness of the French fries. When it is detected that the surface hardness of the French fries gradually decreases and tends to be stable and then starts to rise, the microwave heating on the French fries can be stopped. That is, the organization softening stage of the French fries is completed, and specifically, the organization softening stage lasts for 10 minutes.

[0126] Further, the hot air device of the cooking appliance is turned on again to heat the softened French fries by hot air, that is, the French fries are subjected to an air frying process to realize the shell forming and coloring and flavor producing stage of the French fries. Specifically, the hot air device of the cooking appliance can be controlled to operate at a power of 1600 W, and the temperature of the cooking cavity where the food is placed is controlled at 210 degrees Celsius. Meanwhile, the water loss rate of the French fries, the lightness and darkness of the surface of the French fries, the red-green color of the surface of the French fries, and the yellow-blue color of the surface of the French fries are detected. When the water loss rate of the French fries is greater than or equal to 40%, the lightness and darkness L of the surface of the French fries is greater than 60, the red-green color a of the surface of the French fries is between -10 and 0, and the yellow-blue color b of the surface of the French fries is greater than 20, that is, L > 60, -10 ≤ a ≤ 0, and b > 20, the French fries have reached the requirements of the user, and at this time, the hot air device of the cooking appliance can be turned off to complete the cooking of the French fries. Specifically, the shell forming and coloring and flavor producing stage of the French fries lasts for 14 minutes.

[0127] In the actual cooking process, the frozen pre-prepared French fries weighing 454 grams are cooked by air frying throughout the process, which takes 42 minutes to ensure the cooking effect of the French fries. However, by using the cooking method of the present application, the cooking time is 28 minutes (the defrosting stage of the French fries lasts for 4 minutes, the tissue softening stage lasts for 10 minutes, and the shell forming and coloring and flavor producing stage lasts for 14 minutes), which is 33.3% shorter than the cooking time by air frying throughout the process. Therefore, the cooking time of the French fries is effectively shortened, and the cooking efficiency is improved.

[0128] According to the second aspect of the present application, as shown in Figure 7 The control device 500 of the cooking appliance includes a control unit 502 configured to control the cooking appliance to heat the food by microwave when the temperature of the food is greater than or equal to a preset temperature; an acquisition unit 504 configured to acquire a first parameter value of the food; the control unit 502 is further configured to stop heating the food by microwave when the first parameter value of the food reaches a first preset parameter value, and control the cooking appliance to heat the food by hot air; the acquisition unit 504 is further configured to acquire a second parameter value of the food; and the control unit 502 is further configured to stop heating the food by hot air when the second parameter value reaches a preset parameter value corresponding to the food.

[0129] By heating the food by microwave in combination with air frying, the cooking time of the food can be effectively shortened, the cooking efficiency is improved, and the nutritional value and flavor of the food are ensured, thereby improving the user experience of the cooking appliance. Meanwhile, during the microwave heating process, the heating time of the microwave, that is, the time point of switching from the microwave heating process to the hot air heating process, is determined by acquiring the first parameter value of the food, and the hot air heating time of the food is determined by acquiring the second parameter value of the food. While ensuring the heating efficiency of the food, the hot air heating effect is ensured, and thus the user experience is improved.

[0130] Further, the first parameter value comprises a surface hardness of the food material, the second parameter value comprises a water loss rate of the food material and color information of the food material.

[0131] Further, the control unit 502 is specifically configured to: in a case where the surface hardness of the food material starts to increase, determine that the minimum value of the surface hardness of the food material has been obtained; and stop the microwave heating of the food material.

[0132] Further, the acquisition unit 504 is specifically configured to: acquire the weight of the food material through a weight detection device of the cooking appliance; and the control unit 502 is further configured to: determine the water loss rate of the food material according to the weight of the food material.

[0133] Further, the color information comprises brightness of the surface of the food material, red-green color degree of the surface of the food material and yellow-blue color degree of the surface of the food material, and the acquisition unit 504 is further configured to: acquire the brightness of the surface of the food material, the red-green color degree of the surface of the food material and the yellow-blue color degree of the surface of the food material through an image recognition device of the cooking appliance.

[0134] Further, the control unit 502 is specifically configured to: in a case where the water loss rate of the food material is greater than a preset water loss rate, the brightness of the surface of the food material is greater than a preset brightness, the red-green color degree of the surface of the food material reaches a preset red-green color degree range and the yellow-blue brightness of the surface of the food material is greater than a preset yellow-blue brightness, stop the hot air heating of the food material.

[0135] Further, the acquisition unit 504 is further configured to: acquire the temperature of the food material before the control of the cooking appliance to microwave heat the food material; and the control unit 502 is further configured to: in a case where the temperature of the food material is less than a preset temperature, heat the food material by hot air until the temperature of the food material is greater than or equal to the preset temperature; wherein the preset temperature is 0 degrees Celsius.

[0136] Further, the acquisition unit 504 is further configured to: acquire the type of the food material before the control of the cooking appliance to microwave heat the food material; and the control unit 502 is further configured to: determine the second preset parameter value according to the type of the food material.

[0137] According to a third aspect of the present application, as shown in Figure 8 a control device 600 of a cooking appliance is provided, comprising: a processor 602 and a memory 604, the memory 604 stores programs or instructions executable on the processor 602, and the programs or instructions are executed by the processor 602 to implement the steps of the control method of the cooking appliance provided in the first aspect.

[0138] The cooking appliance control device 600 provided by the present application comprises a memory 604 and a processor 602, and further comprises a program or instruction stored in the memory 604, which can realize the steps of the cooking appliance control method of the first aspect when executed by the processor 602, so that the cooking appliance control device 600 has all the beneficial effects of the cooking appliance control method, which will not be repeated here.

[0139] According to a fourth aspect of the present application, a cooking appliance is provided, comprising the cooking appliance control device of any one of the above technical solutions.

[0140] The cooking appliance provided by the present application comprises the cooking appliance control device of any one of the above technical solutions, so that the cooking appliance has all the beneficial effects of the cooking appliance control device, which will not be repeated here.

[0141] Specifically, as shown in the figure, Figure 6 The cooking appliance comprises an infrared temperature measurement module for detecting the temperature of the food material, an image recognition module for acquiring the image of the food material, a sensing module for detecting the surface hardness of the food material, an information calculation and processing module for processing the data detected by the infrared temperature measurement module, the image recognition module and the sensing module to obtain the first parameter value and the second parameter value of the food material, a cooking program module for realizing the microwave heating and hot air heating of the cooking appliance, that is, the air frying process, and a control module connected with the information calculation and processing module and the cooking program module for controlling the cooking program module according to the data obtained by the information calculation and processing module.

[0142] According to a fifth aspect of the present application, a readable storage medium is provided, which stores a program or instruction, which realizes the cooking appliance control method of any one of the above technical solutions when executed by a processor.

[0143] The readable storage medium provided by the present application stores a program or instruction, which can realize the cooking appliance control method of any one of the above technical solutions when executed by a processor, so that the storage medium has all the beneficial effects of the cooking appliance control method, which will not be repeated here.

[0144] In the description of the application, the term "a plurality" means two or more, unless otherwise expressly specified, and the terms "upper", "lower", and the like, indicate the orientation or position relationship based on the orientation or position relationship shown in the drawings, and are only for the purpose of facilitating the description of the application and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the application; the terms "connection", "installation", "fixation" and the like should be understood broadly, for example, "connection" can be fixed connection, can also be detachable connection, or integral connection; can be directly connected, or indirectly connected through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0145] In the description of the present application, the description of the terms "one embodiment", "some embodiments", "a specific embodiment" and the like means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In the present specification, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0146] The above is only the preferred embodiment of the present application, and is not intended to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A method for controlling a cooking utensil, characterized in that, include: When the temperature of the food is greater than or equal to a preset temperature, the cooking appliance is controlled to microwave the food. Obtain at least one first parameter value of the ingredient; If a first preset parameter value is obtained from at least one of the first parameter values, microwave heating of the food is stopped. Control the cooking appliance to heat the ingredients with hot air; Obtain at least one second parameter value of the ingredient; If at least one of the second parameter values ​​reaches a second preset parameter value corresponding to the food ingredient, the hot air heating of the food ingredient shall be stopped. The first parameter value includes the surface hardness of the food ingredient, and the second parameter value includes the water loss rate of the food ingredient and the color information of the food ingredient.

2. The control method according to claim 1, characterized in that, The step of stopping microwave heating of the food when a first preset parameter value is obtained for at least one first parameter value includes: When the surface hardness of the food begins to increase, it is determined that the minimum value of the surface hardness of the food has been obtained; Stop microwaving the food.

3. The control method according to claim 1, characterized in that, The step of obtaining at least one second parameter value of the ingredient includes: The weight of the ingredients is obtained by the weight detection device of the cooking appliance; The water loss rate of the food is determined based on its weight.

4. The control method according to claim 1, characterized in that, The color information includes the brightness of the food's surface, the red-green hue of the food's surface, and the yellow-blue hue of the food's surface. Obtaining the second parameter value of the food also includes: The image recognition device of the cooking appliance acquires the brightness, red-green hue, and yellow-blue hue of the food surface.

5. The control method according to claim 4, characterized in that, The step of stopping hot air heating of the food when at least one second parameter value reaches a preset parameter value corresponding to the food includes: When the water loss rate of the food exceeds a preset water loss rate, the brightness of the food surface exceeds a preset brightness, the red-green hue of the food surface reaches a preset red-green hue range, and the yellow-blue hue of the food surface exceeds a preset yellow-blue hue, the hot air heating of the food is stopped.

6. The control method according to any one of claims 1 to 5, characterized in that, Before controlling the cooking appliance to microwave the food, the method further includes: Obtain the temperature of the food ingredients; If the temperature of the food is lower than the preset temperature, the food is heated with hot air until the temperature of the food is greater than or equal to the preset temperature. The preset temperature is 0 degrees Celsius.

7. The control method according to any one of claims 1 to 5, characterized in that, Before controlling the cooking appliance to microwave the food, the method further includes: Obtain the types of ingredients; The second preset parameter value is determined based on the type of ingredient.

8. A control device for a cooking utensil, characterized in that, include: The control unit is used to control the cooking appliance to microwave the food when the temperature of the food is greater than or equal to a preset temperature. The acquisition unit is used to acquire the first parameter value of the ingredient; The control unit is also used to stop microwave heating of the food when it obtains a first preset parameter value of the first parameter value; as well as Control the cooking appliance to heat the ingredients with hot air; The acquisition unit is also used to acquire the second parameter value of the ingredient; The control unit is also used to stop heating the food with hot air when the second parameter value reaches a preset parameter value corresponding to the food. The first parameter value includes the surface hardness of the food ingredient, and the second parameter value includes the water loss rate of the food ingredient and the color information of the food ingredient.

9. A control device for a cooking utensil, characterized in that, include: A processor and a memory, the memory storing a program or instructions executable on the processor, the program or instructions, when executed by the processor, implementing the steps of the control method for a cooking appliance as described in any one of claims 1 to 7.

10. A cooking utensil, characterized in that, include: The control device for the cooking appliance as described in claim 8 or 9.

11. 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 a cooking appliance as described in any one of claims 1 to 7.

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