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

Abstract

The application provides a control method and device of a cooking appliance and the cooking appliance. The control method of the cooking appliance comprises the following steps: in response to a cooking instruction, the temperature in a cooking cavity is controlled to be kept in a first preset temperature range; when the temperature in the cooking cavity reaches the first preset temperature range, a UV light source is turned on and kept for a first preset time length; and the first preset temperature range is a range of active temperatures corresponding to active enzymes in food to be cooked.

Description

TECHNICAL FIELD

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

[0002] In the related art, the cooking appliance usually uses heating and cleaning to remove purines from food materials. However, the heating and cleaning method is not only complicated, but also has limited purine removal effect, which cannot meet the user's demand. 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, wherein the cooking appliance comprises a cooking cavity for placing food materials to be cooked, and a UV light source arranged in the cooking cavity, and the control method comprises: in response to a cooking instruction, controlling the temperature in the cooking cavity to be maintained within a first preset temperature range; and in the case that the temperature in the cooking cavity reaches the first preset temperature range, turning on the UV light source and maintaining for a first preset time length; wherein the first preset temperature range is a range of active temperatures corresponding to active enzymes in the food materials to be cooked.

[0010] The control method of the cooking appliance provided by the present application, in the case of responding to the cooking instruction input by the user, first controls the heating device of the cooking appliance to operate so that the temperature in the cooking cavity reaches the first preset temperature range. Further, after the temperature in the cooking cavity reaches the first preset temperature range, the UV light source of the cooking appliance can be turned on to irradiate the food materials to be cooked in the cooking cavity.

[0011] The control method of the cooking utensil provided by the application can first control the temperature in the cooking cavity to ensure the activity of various active enzymes contained in the food material before high-temperature heating of the food material in the cooking cavity, further cooperate with the irradiation of the ultraviolet light source on the surface of the food material to promote the autolysis of the food material, and then decompose the purine contained in the food material to achieve the effect of removing purine before cooking. Finally, the influence of excessive purine intake on human health is avoided.

[0012] Specifically, before cooking starts, the active temperature range of the active enzymes contained in the food material and the first preset duration required for autolysis can be determined according to the type of the food material to be cooked. For example, the active temperature ranges of the active enzymes contained in meat food material, seafood food material and vegetable food material are different. Accordingly, the duration required for autolysis of different food materials is also different, so that the first preset temperature range and the first preset time are determined according to the type of the food material to be cooked before cooking to ensure the autolysis effect of the active enzymes in the food material on purine, that is, to ensure the effect of removing purine from the food material.

[0013] Specifically, the cooking utensil can include a heating device, which can be used to heat the cooking cavity to control the temperature in the cooking cavity. Further, the cooking utensil can also include an ultraviolet light source for generating ultraviolet light, which can split the cells of the food material through irradiation of the ultraviolet light to induce endogenous protease, that is, the active enzymes contained in the food material to work. Specifically, the ultraviolet light source can be arranged on the top of the cooking cavity or on the top of the side wall of the cooking cavity at the same time to ensure that the ultraviolet light emitted by the ultraviolet light source can irradiate each part of the food material except the bottom to further improve the autolysis effect of the food material.

[0014] The control method of the cooking utensil provided by the application can first control the temperature in the cooking cavity to ensure the activity of various active enzymes contained in the food material before high-temperature heating of the food material in the cooking cavity, further cooperate with the irradiation of the ultraviolet light source on the surface of the food material to promote the autolysis of the food material, and then decompose the purine contained in the food material to achieve the effect of removing purine before cooking. Finally, the influence of excessive purine intake on human health is avoided.

[0015] In addition, the control method of the cooking utensil provided by the above technical solution of the application can also have the following additional technical features:

[0016] In the technical solution, further, the control of the temperature in the cooking cavity to be kept in the first preset temperature range comprises: determining an upper limit of the temperature in the first preset temperature range; and controlling the temperature in the cooking cavity to be kept at the upper limit of the temperature.

[0017] In the technical solution, the control of the temperature in the cooking cavity to be kept in the first preset range can be performed in the following manner: first, an upper limit of the temperature in the first preset range is determined according to the first preset temperature range. Specifically, the food material itself can include a plurality of active enzymes, and each active enzyme has a different active temperature, that is, the plurality of active enzymes correspond to a plurality of active temperatures. The temperature range between the upper limit and the lower limit of the plurality of active temperatures can be taken as the first preset temperature range.

[0018] Further, in the heating process, the temperature in the cooking cavity can be directly controlled to be the upper limit of the plurality of active temperatures. Under the action of the temperature in the cooking cavity, the temperature of the food material gradually rises. In the process of the gradual rise of the temperature of the food material, the temperature of the food material can reach different active temperatures corresponding to each active enzyme in turn, so that each active enzyme produces a dissolving effect in turn, and finally the autolysis effect of the food material is achieved.

[0019] In any of the above technical solutions, further, before the step of controlling the temperature in the cooking cavity to be kept in the first preset temperature range, the control method further comprises: determining a plurality of active enzymes contained in the food material to be cooked according to the type of the food material to be cooked; determining an active temperature corresponding to each active enzyme according to the plurality of active enzymes; and determining a temperature range between the highest temperature and the lowest temperature of the plurality of active temperatures as the first preset temperature range.

[0020] In the technical solution, before the temperature of the cooking cavity is controlled, that is, before the temperature of the cooking cavity is adjusted to be within the first preset temperature range, the temperature range required for the autolysis of the food material, that is, the first preset temperature range, can be determined first. That is, the temperature range required for the active enzymes contained in the food material to dissolve purines.

[0021] First, the type of the food material can be determined, and then the plurality of active enzymes contained in the food material itself can be determined according to the type of the food material. Then, the active temperature corresponding to each active enzyme is determined according to the type of the active enzyme contained in the food material. After the active temperature corresponding to each active enzyme is determined, the highest temperature and the lowest temperature of the plurality of active temperatures are determined, and finally the temperature range between the highest temperature and the lowest temperature is determined as the first preset temperature range.

[0022] In any of the above technical solutions, further, the control method further comprises: in a case where the ultraviolet light source operates for the first preset time length, turning off the ultraviolet light source; and in a case where the ultraviolet light source is turned off, controlling the temperature in the cooking cavity to reach the cooking temperature and lasting for a second preset time length.

[0023] In this technical solution, the control of the temperature in the cooking cavity to remain in the first preset range can be specifically performed in the following manner: first, determining the active temperatures corresponding to the multiple active enzymes contained in the food material, and arranging the multiple active temperatures in order from low to high; then, controlling the temperature in the cooking cavity to remain in the active temperature corresponding to each active enzyme in order from low to high and lasting for a first time length, respectively; and the sum of the multiple first time lengths is equal to the first preset time length.

[0024] By controlling the temperature in the cooking cavity to remain at the active temperature corresponding to each active enzyme for a first time length, it can be ensured that each active enzyme has sufficient active time, so that each active enzyme can exert a dissolving effect, thereby improving the de-purine effect on the food material.

[0025] In any of the above technical solutions, further, the control method further comprises: in a case where the ultraviolet light source operates for the first preset time length, turning off the ultraviolet light source; and in a case where the ultraviolet light source is turned off, controlling the temperature in the cooking cavity to reach the cooking temperature and lasting for a second preset time length.

[0026] In this technical solution, when the operation time length of the ultraviolet light source reaches the first preset time length, it indicates that the autolysis process of the food material has been completed, that is, the de-purine process of the food material has been completed, at which time the interface performs high-temperature heating on the food material through the cooking appliance to complete the cooking process of the food material.

[0027] Specifically, in a case where the ultraviolet light source operates for the first preset time length, the ultraviolet light source is turned off, and after the ultraviolet light source is turned off, the temperature in the cooking cavity can be controlled to reach the cooking temperature required for cooking the food material to achieve high-temperature heating of the food material and last for a second preset time length, and when the heating process reaches the second time length, the cooking process of the food material is completed.

[0028] In any of the above technical solutions, further, the cooking appliance further comprises: a containing box for containing liquid; a steam generator in communication with the containing box and the cooking cavity, and the step of controlling the temperature in the cooking cavity to reach the cooking temperature comprises: controlling the steam generator to operate to convert the liquid in the containing box into high-temperature steam and deliver the high-temperature steam into the cooking cavity.

[0029] In the technical solution, the cooking utensil can further include a containing box and a steam generator, wherein the containing box is used for containing liquid, specifically water, and the containing box is connected with the steam generator, so as to realize the delivery of the liquid to the steam generator. Further, the steam generator is further connected with the cooking cavity. During the operation of the steam generator, the liquid can be evaporated, so as to convert the liquid into high-temperature steam. Finally, the high-temperature steam is delivered to the cooking cavity through the steam generator, so as to realize the steaming of the food materials in the cooking cavity, and thus the cooking process of the food materials is completed.

[0030] Specifically, the step of controlling the temperature in the cooking cavity to reach the cooking temperature can include: controlling the steam generator to operate, so as to convert the liquid in the containing box into high-temperature steam, and further deliver the high-temperature steam to the cooking cavity through the steam generator, so as to realize the heating of the cooking cavity by the high-temperature steam, and heat the temperature in the cooking cavity to the cooking temperature required for cooking the food materials.

[0031] In any of the above technical solutions, further, the cooking utensil further includes a temperature detection member, and the step of controlling the temperature in the cooking cavity to reach the cooking temperature further includes: acquiring the cavity temperature in the cooking cavity detected by the temperature detection member; controlling the steam generator to stop operating when the cavity temperature is higher than the cooking temperature; and controlling the steam generator to start operating when the cavity temperature is lower than the cooking temperature.

[0032] In the technical solution, the cooking utensil can further include a temperature detection member, and the temperature detection member is arranged in the cooking cavity, so as to realize the detection of the temperature in the cooking cavity. Accordingly, during the delivery of the high-temperature steam to the cooking cavity by the steam generator, the temperature in the cooking cavity can also be detected by the temperature detection member. When the temperature in the cooking cavity is higher than the cooking temperature, the steam generator is controlled to stop operating, that is, to stop delivering the high-temperature steam to the cooking cavity, so as to make the temperature in the cooking cavity drop to the cooking temperature. Accordingly, when the temperature in the cooking cavity is lower than the cooking temperature, the steam generator is controlled to start operating, so as to deliver the high-temperature steam to the cooking cavity, so as to make the temperature in the cooking cavity rise to the cooking temperature.

[0033] Through the arrangement of the temperature detection member, the temperature in the cooking cavity can be detected in real time, and the operation of the steam generator is coordinated, so as to make the temperature in the cooking cavity maintain at the cooking temperature required by the food materials, and thus the cooking effect of the food materials is ensured.

[0034] In any of the above technical solutions, further, the control method further includes: in response to a sterilization instruction, starting the steam generator to convert the liquid in the containing box into high-temperature steam, and deliver the high-temperature steam to the cooking cavity, so as to perform high-temperature sterilization on the articles to be sterilized in the cooking cavity; and starting the ultraviolet light source to perform ultraviolet sterilization on the articles to be sterilized.

[0035] In the technical solution, the steam generator and the ultraviolet light source of the cooking appliance can also sterilize the cooking cavity and the items in the cooking cavity.

[0036] Specifically, in response to a sterilization instruction input by a user, the steam generator is turned on, and high-temperature steam is input into the cooking cavity by the steam generator, so that high-temperature sterilization of the cooking cavity and the items in the cooking cavity is realized. Alternatively, the ultraviolet light source can also be turned on to realize ultraviolet sterilization of the cooking cavity and the items in the cooking cavity.

[0037] Simultaneous turning on of the steam generator and the ultraviolet light source can realize sterilization of the items in the cooking cavity by high temperature and ultraviolet light at the same time, so as to improve the sterilization effect of the cooking appliance.

[0038] According to a second aspect of the present application, a control device of a cooking appliance is provided, wherein the cooking cavity is used for placing food materials to be cooked, and the ultraviolet light source is arranged in the cooking cavity. The control device comprises a control unit configured to: in response to a cooking instruction, control the temperature in the cooking cavity to be maintained in a first preset temperature range; and in the case that the temperature in the cooking cavity reaches the first preset temperature range, turn on the ultraviolet light source and keep it on for a first preset time length; and wherein the first preset temperature range is an active temperature range corresponding to active enzymes in the food materials to be cooked.

[0039] The control device of the cooking appliance provided by the present application controls the temperature in the cooking cavity to be maintained in the first preset temperature range by the control unit, so as to control the temperature in the cooking cavity to be the active temperature range of the active enzymes contained in the food materials. In combination with the irradiation of the surface of the food materials by the ultraviolet light source of the cooking appliance, the cells of the food materials can be split, the active enzymes contained in the food materials can be induced to play a role, and the autolysis phenomenon of the food materials can occur, that is, the purine substances contained in the food materials can be decomposed, so as to achieve the de-purine effect of the food materials, thereby avoiding the influence of excessive purine intake by the human body on the health of the human body and improving the user experience of the cooking appliance.

[0040] 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 stores programs or instructions executable on the processor, and the programs or instructions are executed by the processor to realize the steps of the control method of the cooking appliance provided in the first aspect.

[0041] The control device of the cooking appliance provided by the present application comprises a memory and a processor, and further comprises programs or instructions stored on the memory, which can realize the steps of the control method of the cooking appliance of the first aspect when executed by the processor. Therefore, the control device of the cooking appliance has all the beneficial effects of the control method of the cooking appliance, which will not be described here again.

[0042] 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 preceding technical solutions.

[0043] The cooking appliance provided by the present application comprises the control device of the cooking appliance according to any one of the preceding technical solutions, and thus has all the beneficial effects of the control device of the cooking appliance, which will not be repeated here.

[0044] According to a fifth aspect of the present application, a readable storage medium is provided, which stores a program or instructions, and the program or instructions are executed by a processor to implement the control method of the cooking appliance according to any one of the preceding technical solutions.

[0045] The readable storage medium provided by the present application stores a program or instructions, and the program or instructions are executed by a processor to implement the control method of the cooking appliance according to any one of the preceding technical solutions, and thus has all the beneficial effects of the control method of the cooking appliance, which will not be repeated here.

[0046] 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

[0047] 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:

[0048] Figure 1 A flowchart of a control method of a cooking appliance according to an embodiment of the present application is shown;

[0049] Figure 2 A flowchart of a control method of a cooking appliance according to another embodiment of the present application is shown;

[0050] Figure 3 A flowchart of a control method of a cooking appliance according to another embodiment of the present application is shown;

[0051] Figure 4 A flowchart of a control method of a cooking appliance according to another embodiment of the present application is shown;

[0052] Figure 5 A schematic diagram of the changes of the food material temperature and the cavity temperature during the implementation of the control method of the cooking appliance in an embodiment of the present application is shown;

[0053] Figure 6 A schematic diagram of the changes of the food material temperature and the cavity temperature during the implementation of the control method of the cooking appliance in another embodiment of the present application is shown;

[0054] Figure 7 A structural schematic diagram of a cooking appliance provided by one embodiment of the present application is shown.

[0055] wherein, Figure 7 The correspondence between the reference signs and the component names is as follows:

[0056] 500 cooking appliance, 502 ultraviolet light source, 504 steam generator, 506 steam outlet, 508 holding box, 510 temperature detection piece. DETAILED DESCRIPTION

[0057] In order to enable a more clear understanding of the above-mentioned objects, features and advantages of the present application, the present application will be further described in detail below with reference to the 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.

[0058] 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 different manners from those described herein, and therefore, the protection scope of the present application is not limited by the specific embodiments disclosed below.

[0059] 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 7

[0060] As shown in Figure 1 According to one embodiment of the present application, a control method of a cooking appliance is provided, comprising:

[0061] S102, in response to a cooking instruction, controlling the temperature in the cooking cavity to be maintained within a first preset temperature range;

[0062] S104, in the case that the temperature in the cooking cavity reaches within the first preset temperature range, turning on the ultraviolet light source and maintaining for a first preset time length.

[0063] The cooking appliance comprises: a cooking cavity for placing food materials to be cooked; and an ultraviolet light source arranged in the cooking cavity.

[0064] The control method of the cooking appliance provided by the present application, in the case of responding to the cooking instruction input by the user, first, controls the heating device of the cooking appliance to operate, so that the temperature in the cooking cavity reaches the first preset temperature range. Further, after the temperature in the cooking cavity reaches the first preset temperature range, the ultraviolet light source of the cooking appliance can be turned on to irradiate the food materials to be cooked in the cooking cavity.

[0065] ​It can be understood that the food materials consumed by people in daily life often contain purines, and the end product of purine metabolism in the human body is uric acid. When the intake of purines is too high to exceed the metabolic capacity of the human body, it can cause hyperuricemia and even gout. At the same time, there are active enzymes in the food materials themselves. The presence of active enzymes can cause tissue cells to autolyze, which is beneficial to the dissolution of purine substances. Specifically, after autolysis, the tissue structure is decomposed, and various membrane structures in the cells are broken down under the action of various endogenous enzymes. Various purine substances in the cells, such as nucleotides (DNA and RNA), nucleic acids, nucleosides, and free bases, lose their original constraints and become more easily dissolved. The temperature range in which the endogenous enzymes of most organisms are highly active is 45-60°C. Ultraviolet radiation can cause cell division and induce endogenous proteases to act, significantly improving the rapid autolysis of aquatic animals.

[0066] The control method of the cooking appliance provided by the present application can first control the temperature in the cooking cavity to ensure the activity of various active enzymes contained in the food materials before high-temperature heating of the food materials in the cooking cavity. Further, the surface of the food materials is irradiated by the ultraviolet light source to promote autolysis of the food materials and decompose the purines contained in the food materials, thereby achieving the effect of removing purines before cooking. Finally, the influence of excessive intake of purines by the human body on human health is avoided.

[0067] Specifically, before cooking begins, the active temperature range of the active enzymes contained in the food materials and the first preset duration required for autolysis can be determined according to the type of the food materials to be cooked. For example, the active temperature ranges of the active enzymes contained in meat food materials, seafood food materials, and vegetable food materials are different. Accordingly, the duration required for autolysis of different food materials is also different. Therefore, before cooking, the first preset temperature range and the first preset time are determined according to the type of the food materials to be cooked to ensure the autolysis effect of the active enzymes in the food materials on purines, that is, to ensure the effect of removing purines from the food materials.

[0068] Specifically, the cooking appliance can include a heating device that can be used to heat the cooking cavity to control the temperature in the cooking cavity. Further, the cooking appliance can also include an ultraviolet light source for generating ultraviolet light. The irradiation of the ultraviolet light can cause the cells of the food materials to divide and induce endogenous proteases, that is, the active enzymes contained in the food materials, to act. Specifically, the ultraviolet light source can be arranged on the top of the cooking cavity or on the top of the side wall of the cooking cavity to ensure that the ultraviolet light emitted by the ultraviolet light source can irradiate all parts of the food materials except the bottom, thereby further improving the autolysis effect of the food materials.

[0069] The control method of the cooking appliance provided by the application controls the temperature in the cooking cavity to be within the first preset temperature range, that is, the temperature in the cooking cavity is controlled to be within the active temperature range of the active enzyme contained in the food material. The ultraviolet light source of the cooking appliance irradiates the surface of the food material, which can cause the cells of the food material to split, induce the active enzyme contained in the food material to function, and cause the food material to undergo autolysis, that is, decompose the purine substances contained in the food material, so as to achieve the de-purine effect of the food material, thereby avoiding the influence of excessive purine intake on human health and improving the user experience of the cooking appliance.

[0070] In the above embodiment, further, the control of the temperature in the cooking cavity to be within the first preset temperature range comprises: determining an upper limit of the temperature in the first preset temperature range; and controlling the temperature in the cooking cavity to be within the upper limit.

[0071] In this embodiment, the control of the temperature in the cooking cavity to be within the first preset temperature range can be performed in the following manner. First, an upper limit of the temperature in the first preset temperature range is determined according to the first preset temperature range. Specifically, the food material can contain multiple active enzymes, and each active enzyme has a different active temperature, that is, the multiple active enzymes correspond to multiple active temperatures. The temperature range between the upper limit and the lower limit of the multiple active temperatures can be taken as the first preset temperature range.

[0072] Further, during the heating process, the temperature in the cooking cavity can be directly controlled to be within the upper limit of the multiple active temperatures. Under the action of the temperature in the cooking cavity, the temperature of the food material gradually rises. During the process of the gradual rise of the temperature of the food material, the temperature of the food material can reach different active temperatures corresponding to each active enzyme in turn, so that each active enzyme produces a dissolving effect in turn, and finally achieves the autolysis effect of the food material.

[0073] According to one embodiment of the application, as shown in Figure 2 a control method of a cooking appliance is provided, comprising:

[0074] S202, determining multiple active enzymes contained in the food material to be cooked according to the type of the food material to be cooked;

[0075] S204, determining an active temperature corresponding to each active enzyme according to the multiple active enzymes;

[0076] S206, determining a temperature range between the highest temperature and the lowest temperature of the multiple active temperatures as a first preset temperature range;

[0077] S208, in response to a cooking instruction, controlling the temperature in the cooking cavity to be within the first preset temperature range;

[0078] S210: When the temperature inside the cooking cavity reaches the first preset temperature range, turn on the ultraviolet light source and continue for the first preset duration.

[0079] In this embodiment, before controlling the temperature of the cooking chamber, that is, before adjusting the temperature of the cooking chamber to the first preset temperature range, the temperature range required for the autolysis of the food, which is the first preset temperature range, can be determined first. This is the temperature range required for the active enzymes contained in the food to dissolve purines.

[0080] First, the type of ingredient can be determined. Then, based on the type of ingredient, the various active enzymes it contains can be identified. Next, based on the types of active enzymes, the corresponding activity temperature for each enzyme can be determined. After determining the activity temperature for each enzyme, the highest and lowest temperatures among these multiple activity temperatures are selected. Finally, the temperature range between the highest and lowest temperatures is defined as the first preset temperature range.

[0081] For example, such as Figure 6 As shown, the food contains three active enzymes. The activity temperature of the first active enzyme is 40 degrees Celsius, the activity temperature of the second active enzyme is 60 degrees Celsius, and the activity temperature of the third active enzyme is 53 degrees Celsius. Therefore, the temperature range required for the autolysis of this food, i.e., the first preset temperature range T1, is 40 degrees Celsius to 60 degrees Celsius. During the autolysis stage, the cavity temperature T3 can be directly set to 60 degrees Celsius, and the food temperature T2 gradually increases under the influence of the cavity temperature T3.

[0082] In any of the above embodiments, further, controlling the temperature inside the cooking cavity to remain within a first preset temperature range includes: controlling the temperature inside the cooking cavity to remain sequentially at the activity temperature corresponding to each active enzyme in an order from low to high, and maintaining each for a first duration; wherein the sum of multiple first durations is equal to the first preset duration.

[0083] In this embodiment, such as Figure 5 As shown, controlling the temperature inside the cooking cavity to remain within the first preset range T1 can be achieved in the following way: First, determine the activity temperatures corresponding to the various active enzymes contained in the food. Arrange these activity temperatures in ascending order. Then, control the cavity temperature T3 inside the cooking cavity to be sequentially maintained at the activity temperature corresponding to each active enzyme, in ascending order, for a first duration t1. The sum of the multiple first durations equals the first preset duration.

[0084] For example, such as Figure 5As shown, the food material contains three active enzymes, the first active enzyme has an active temperature of 40 degrees Celsius, the second active enzyme has an active temperature of 60 degrees Celsius, and the third active enzyme has an active temperature of 53 degrees Celsius. Moreover, the first preset duration of the food material autolysis is 15 minutes. In actual operation, first, the temperature in the cooking cavity is controlled to be maintained at 40 degrees Celsius and maintained for 5 minutes, then the temperature in the cooking cavity is controlled to be maintained at 53 degrees Celsius and maintained for 5 minutes, and finally the temperature in the cooking cavity is controlled to be maintained at 60 degrees Celsius and maintained for 5 minutes. The temperature T2 of the food material in the cooking cavity gradually increases under the action of the cavity temperature in the cooking cavity.

[0085] By controlling the temperature in the cooking cavity to be maintained at the active temperature corresponding to each active enzyme for a first duration, it can be ensured that each active enzyme has sufficient active time, thereby ensuring that each active enzyme can play a dissolving effect, thereby improving the de-purine effect on the food material.

[0086] According to one embodiment of the present application, as Figure 3 shown, a control method of a cooking appliance is proposed, comprising:

[0087] S302, according to the type of the food material to be cooked, determining a plurality of active enzymes contained in the food material to be cooked;

[0088] S304, according to the plurality of active enzymes, determining the active temperature corresponding to each active enzyme;

[0089] S306, determining the temperature range between the highest temperature and the lowest temperature in the plurality of active temperatures as a first preset temperature range;

[0090] S308, in response to a cooking instruction, controlling the temperature in the cooking cavity to be maintained within the first preset temperature range;

[0091] S310, in the case that the temperature in the cooking cavity reaches within the first preset temperature range, turning on the ultraviolet light source and maintaining for a first preset duration;

[0092] S312, in the case that the ultraviolet light source runs for the first preset duration, turning off the ultraviolet light source;

[0093] S314, in the case that the ultraviolet light source is turned off, controlling the temperature in the cooking cavity to reach a cooking temperature and maintaining for a second preset duration.

[0094] In this embodiment, when the running duration of the ultraviolet light source reaches the first preset duration t1, it indicates that the autolysis process of the food material has been completed, that is, the de-purine process of the food material has been completed, at this time the interface performs high-temperature heating on the food material through the cooking appliance, and the cooking process of the food material is completed.

[0095] Specifically, in the case that the outdoor light source operates for a first preset time length, the ultraviolet light source is turned off, and after the ultraviolet light source is turned off, the temperature in the cooking cavity can be controlled to reach a cooking temperature required for cooking the food material, so as to realize high-temperature heating of the food material and last for a second preset time length t2, and after the heating process reaches the second time length t2, the cooking process of the food material is completed.

[0096] In any of the above embodiments, further, the cooking appliance further comprises a holding box for holding liquid; and a steam generator in communication with the holding box and the cooking cavity, and the step of controlling the temperature in the cooking cavity to reach the cooking temperature comprises: controlling the steam generator to operate to convert the liquid in the holding box into high-temperature steam and deliver the high-temperature steam into the cooking cavity.

[0097] In this embodiment, the cooking appliance can further comprise a holding box and a steam generator, wherein the holding box is used to hold liquid, specifically water, and the holding box is connected to the steam generator, so as to realize delivery of the liquid into the steam generator. Further, the steam generator is also in communication with the cooking cavity, and during operation of the steam generator, the liquid can be evaporated to convert the liquid into high-temperature steam, and finally the high-temperature steam is delivered into the cooking cavity by the steam generator, so as to realize steaming of the food material in the cooking cavity and complete the cooking process of the food material.

[0098] Specifically, the step of controlling the temperature in the cooking cavity to reach the cooking temperature can comprise: controlling the steam generator to operate to convert the liquid in the holding box into high-temperature steam, and further delivering the high-temperature steam into the cooking cavity by the steam generator, so as to realize heating of the cooking cavity by the high-temperature steam, and heat the temperature in the cooking cavity to the cooking temperature required for cooking the food material.

[0099] In any of the above embodiments, further, the cooking appliance further comprises a temperature detection member, and the step of controlling the temperature in the cooking cavity to reach the cooking temperature further comprises: acquiring a cavity temperature in the cooking cavity detected by the temperature detection member; in the case that the cavity temperature is higher than the cooking temperature, controlling the steam generator to stop operating; and in the case that the cavity temperature is lower than the cooking temperature, controlling the steam generator to start operating.

[0100] In this embodiment, the cooking utensil can further include a temperature detection member arranged in the cooking cavity, so that the temperature in the cooking cavity can be detected. Accordingly, in the process of delivering high-temperature steam into the cooking cavity by the steam generator, the temperature in the cooking cavity can also be detected by the temperature detection member. When the temperature in the cooking cavity is higher than the cooking temperature, the steam generator is controlled to stop running, that is, to stop delivering high-temperature steam into the cooking cavity, so that the temperature in the cooking cavity decreases to the cooking temperature. Accordingly, when the temperature in the cooking cavity is lower than the cooking temperature, the steam generator is controlled to start running to deliver high-temperature steam into the cooking cavity, so that the temperature in the cooking cavity increases to the cooking temperature.

[0101] Through the arrangement of the temperature detection member, the temperature in the cooking cavity can be detected in real time, and the operation of the steam generator is coordinated to keep the temperature in the cooking cavity at the required cooking temperature of the food material, thereby ensuring the cooking effect of the food material.

[0102] According to one embodiment of the present application, as shown in Figure 4 a control method of a cooking utensil is provided, comprising:

[0103] S402, determining a plurality of active enzymes contained in the food material to be cooked according to the type of the food material to be cooked;

[0104] S404, determining an active temperature corresponding to each active enzyme according to the plurality of active enzymes;

[0105] S406, determining a temperature range between the highest temperature and the lowest temperature in the plurality of active temperatures as a first preset temperature range;

[0106] S408, in response to a cooking instruction, controlling the temperature in the cooking cavity to be kept within the first preset temperature range;

[0107] S410, when the temperature in the cooking cavity reaches the first preset temperature range, turning on the ultraviolet light source and keeping it on for a first preset time length;

[0108] S412, when the ultraviolet light source runs for the first preset time length, turning off the ultraviolet light source;

[0109] S414, when the ultraviolet light source is turned off, controlling the temperature in the cooking cavity to reach a cooking temperature and keeping it for a second preset time length;

[0110] S416, in response to a sterilization instruction, turning on the steam generator to convert the liquid in the containing box into high-temperature steam and deliver it into the cooking cavity to perform high-temperature sterilization on the articles to be sterilized in the cooking cavity;

[0111] S418, turning on the ultraviolet light source to perform ultraviolet sterilization on the articles to be sterilized.

[0112] In this embodiment, the steam generator and the ultraviolet light source of the cooking appliance can also be used to sterilize the cooking cavity and the items in the cooking cavity.

[0113] Specifically, in response to a sterilization instruction input by the user, the steam generator is turned on to input high-temperature steam into the cooking cavity, thereby achieving high-temperature sterilization of the cooking cavity and the items in the cooking cavity. Alternatively, the ultraviolet light source can also be turned on to achieve ultraviolet sterilization of the cooking cavity and the items in the cooking cavity.

[0114] Simultaneous turning on of the steam generator and the ultraviolet light source can achieve sterilization of the items in the cooking cavity by both high temperature and ultraviolet light, thereby improving the sterilization effect of the cooking appliance.

[0115] According to a second aspect of the present application, a control device of a cooking appliance is provided, wherein the cooking appliance comprises a cooking cavity for placing food materials to be cooked, and an ultraviolet light source arranged in the cooking cavity. The control device comprises a control unit configured to: in response to a cooking instruction, control the temperature in the cooking cavity to be maintained within a first preset temperature range; and in the case that the temperature in the cooking cavity reaches the first preset temperature range, turn on the ultraviolet light source and maintain the ultraviolet light source for a first preset time length; wherein the first preset temperature range is an active temperature range corresponding to active enzymes in the food materials to be cooked.

[0116] The control device of the cooking appliance provided by the present application controls the temperature in the cooking cavity to be maintained within the first preset temperature range by the control unit, so as to control the temperature in the cooking cavity to be within the active temperature range of the active enzymes contained in the food materials. In combination with the irradiation of the surface of the food materials by the ultraviolet light source of the cooking appliance, the cells of the food materials can be split, the active enzymes contained in the food materials can be induced to function, and the autolysis phenomenon of the food materials can occur, that is, the purine substances contained in the food materials can be decomposed, so as to achieve the de-purine effect of the food materials, thereby avoiding the influence of excessive purine intake by the human body on the health of the human body and improving the user experience of the cooking appliance.

[0117] In the above technical solution, further, the control unit is specifically configured to: determine an upper limit of the temperature in the first preset temperature range; and control the temperature in the cooking cavity to be maintained at the upper limit.

[0118] Further, the control device further comprises a determination unit configured to: determine, according to the type of the food materials to be cooked, a plurality of active enzymes contained in the food materials to be cooked; determine, according to the plurality of active enzymes, an active temperature corresponding to each active enzyme; and determine, as the first preset temperature range, a temperature range between the highest temperature and the lowest temperature among the plurality of active temperatures.

[0119] Further, the control unit is specifically further configured to: control the temperature in the cooking cavity to be sequentially maintained at the active temperature corresponding to each active enzyme in a low-to-high order, and each time for a first duration; and wherein the sum of the plurality of first durations is equal to the first preset duration.

[0120] Further, the control unit is specifically further configured to: in a case where the ultraviolet light source is operated for the first preset duration, turn off the ultraviolet light source; and in a case where the ultraviolet light source is turned off, control the temperature in the cooking cavity to reach the cooking temperature and last for a second preset duration.

[0121] Further, the cooking appliance further comprises: a holding box for holding liquid; and a steam generator in communication with the holding box and the cooking cavity, and the control unit is further configured to: control the steam generator to operate to convert the liquid in the holding box into high-temperature steam and deliver the high-temperature steam into the cooking cavity.

[0122] Further, the cooking appliance further comprises a temperature detection member, and the control unit is specifically further configured to: acquire a cavity temperature in the cooking cavity detected by the temperature detection member; in a case where the cavity temperature is higher than the cooking temperature, control the steam generator to stop operating; and in a case where the cavity temperature is lower than the cooking temperature, control the steam generator to start operating.

[0123] Further, the control unit is specifically further configured to: in response to a sterilization instruction, turn on the steam generator to convert the liquid in the holding box into high-temperature steam and deliver the high-temperature steam into the cooking cavity to perform high-temperature sterilization on the articles to be sterilized in the cooking cavity; and turn on the ultraviolet light source to perform ultraviolet sterilization on the articles to be sterilized.

[0124] 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, and the programs or instructions are executed by the processor to implement the steps of the control method of the cooking appliance provided in the first aspect.

[0125] The control device of the cooking appliance provided in the present application comprises a memory and a processor, and further comprises programs or instructions stored on the memory, and the programs or instructions are executed by the processor to implement the steps of the control method of the cooking appliance in 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 described herein.

[0126] According to a fourth aspect of the present application, as shown in Figure 7 According to a fourth aspect of the present application, as shown in

[0127] The cooking appliance 500 provided by the present application comprises the control device of the cooking appliance in any of the above technical solutions, so the cooking appliance 500 has all the beneficial effects of the control device of the cooking appliance, which will not be repeated here.

[0128] Specifically, the cooking appliance 500 comprises a cooking cavity, and an ultraviolet light source 502 is arranged in the cooking cavity, and the ultraviolet light source 502 is arranged above the top and side of the cooking cavity. The cooking appliance 500 further comprises a steam generator 504 arranged below the cooking cavity, for delivering steam into the cooking cavity. Correspondingly, a steam outlet 506 can be arranged on the side wall of the cooking cavity for steam input. Further, a containing box 508 can be arranged at the bottom of the cooking cavity for containing clean water, and the containing box 508 is in communication with the steam generator 504, so that the steam generator 504 evaporates the water. Further, a temperature detection member 510 is arranged in the cooking cavity for detecting the temperature in the cooking cavity.

[0129] According to a fifth aspect of the present application, a readable storage medium is provided, and the readable storage medium has a program or instruction stored thereon, and the program or instruction is executed by a processor to implement the control method of the cooking appliance in any of the above technical solutions.

[0130] The readable storage medium provided by the present application has a program or instruction stored thereon, and the program or instruction is executed by a processor to implement the control method of the cooking appliance in any of the above technical solutions, so the readable storage medium has all the beneficial effects of the control method of the cooking appliance, which will not be repeated here.

[0131] In the description of the present application, the term "a plurality of" refers to two or more, unless otherwise explicitly limited, and the terms "upper", "lower", etc. indicate the orientation or positional relationship shown in the drawings, which is only for the convenience of describing the present application and simplifying the description, and does 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 present application; the terms "connection", "installation", "fixation" and the like should be understood in a broad sense, 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.

[0132] In the description of the specification, the description of the terms "one embodiment", "some embodiments", "certain embodiments", and the like is intended to indicate that the described implementation, feature, structure, material or characteristic is included in at least one embodiment or example of the application. The illustrative representations of the above terms in the specification are not necessarily referring to the same embodiment or example. Moreover, the described implementation, feature, structure, material or characteristic can be combined in any one or more embodiments or examples in a suitable manner.

[0133] The above only is the preferred embodiment of the present application, and is not intended to limit the present application. The present application can have various modifications and changes for those skilled in the art. Any modification, equivalent replacement, improvement, etc. within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A control method of a cooking appliance, characterized by, The cooking appliance comprises a cooking cavity for placing food materials to be cooked; and a UV light source arranged in the cooking cavity. The control method comprises: controlling the temperature in the cooking cavity to be maintained in a first preset temperature range in response to a cooking instruction, wherein the heating device of the cooking appliance is controlled to operate so that the temperature in the cooking cavity reaches the first preset temperature range; when the temperature in the cooking cavity reaches the first preset temperature range, the UV light source is turned on and lasts for a first preset time duration, the UV light source is used to irradiate the surface of the food materials to be cooked, promote autolysis of the food materials to be cooked, and decompose purines contained in the food materials to be cooked; wherein the first preset temperature range is an active temperature range corresponding to active enzymes in the food materials to be cooked; the control method further comprises: when the UV light source operates for the first preset time duration, the UV light source is turned off; when the UV light source is turned off, the temperature in the cooking cavity is controlled to reach a cooking temperature and lasts for a second preset time duration.

2. The control method according to claim 1, characterized by, The control of the temperature in the cooking cavity to be maintained in the first preset temperature range comprises: determining an upper limit of the temperature in the first preset temperature range; controlling the temperature in the cooking cavity to be maintained at the upper limit of the temperature.

3. The control method according to claim 1, characterized by, Before the step of controlling the temperature in the cooking cavity to be maintained in the first preset temperature range, the control method further comprises: determining a plurality of active enzymes contained in the food materials to be cooked according to the type of the food materials to be cooked; determining an active temperature corresponding to each of the active enzymes according to the plurality of active enzymes; determining a temperature range between the highest temperature and the lowest temperature of the plurality of active temperatures as the first preset temperature range.

4. The control method according to claim 3, characterized by The control of the temperature in the cooking cavity to be maintained in the first preset temperature range comprises: controlling the temperature in the cooking cavity to be maintained in the active temperature corresponding to each of the active enzymes in turn in the order from low to high, and each lasts for a first time duration; wherein the sum of the plurality of first time durations is equal to the first preset time duration.

5. The control method according to any one of claims 1 to 4, characterized by, The cooking appliance further comprises a containing box for containing liquid; and a steam generator in communication with the containing box and the cooking cavity. The step of controlling the temperature in the cooking cavity to reach a cooking temperature comprises: controlling the steam generator to operate so that the liquid in the containing box is converted into high-temperature steam and delivered into the cooking cavity.

6. The control method according to claim 5, characterized by The cooking appliance further comprises a temperature detection member. The step of controlling the temperature in the cooking cavity to reach a cooking temperature further comprises: obtaining a cavity temperature in the cooking cavity detected by the temperature detection member; when the cavity temperature is higher than the cooking temperature, controlling the steam generator to stop operating; when the cavity temperature is lower than the cooking temperature, controlling the steam generator to start operating.

7. The control method according to claim 5, characterized by, The control method further comprises: in response to a sterilization instruction, turning on the steam generator to convert the liquid in the containing box into high-temperature steam and deliver the high-temperature steam into the cooking cavity to perform high-temperature sterilization on articles to be sterilized in the cooking cavity. The ultraviolet light source is turned on to perform ultraviolet disinfection on the article to be disinfected.

8. A control device of a cooking appliance, characterized in that, The cooking appliance comprises a cooking cavity for placing food materials to be cooked, and an ultraviolet light source arranged in the cooking cavity, and the control device comprises: a control unit configured to control a temperature in the cooking cavity to be maintained within a first preset temperature range in response to a cooking instruction, wherein the control unit is configured to control a heating device of the cooking appliance to operate so that the temperature in the cooking cavity reaches the first preset temperature range; and when the temperature in the cooking cavity reaches the first preset temperature range, the ultraviolet light source is turned on and maintained for a first preset time duration, the ultraviolet light source being configured to irradiate a surface of the food materials to be cooked to promote autolysis of the food materials to be cooked and decomposition of purines contained in the food materials to be cooked; wherein the first preset temperature range is an active temperature range corresponding to active enzymes in the food materials to be cooked; the control unit is specifically further configured to: when the ultraviolet light source operates for the first preset time duration, the ultraviolet light source is turned off; when the ultraviolet light source is turned off, the temperature in the cooking cavity is controlled to reach a cooking temperature and maintained for a second preset time duration.

9. A control device of a cooking appliance, characterized in that, comprise: 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 any one of claims 1 to 7.

10. A cooking appliance characterized by, comprise: the control device of the cooking appliance according to claim 8 or 9.

11. A readable storage medium, characterized by, the programs or instructions stored on the readable storage medium, the programs or instructions being executed by the processor to implement the steps of the control method of the cooking appliance according to any one of claims 1 to 7.

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