Cooking method, apparatus, device, storage medium

Abstract

The application discloses a cooking method, device, equipment and storage medium, the method comprises: the first stage heating is carried out to the food material in the cooking cavity, and the first stage smoke parameter value is determined, in the case where the first stage smoke parameter value is greater than the first parameter threshold value of pre-set, the first stage is ended and the second stage is entered, the heating power of the second stage is adjusted, so that the smoke parameter value of the second stage is less than the second parameter threshold value of pre-set, wherein the smoke parameter value of the second stage is used to characterize the intensity value of the smoke generated by the food material in the second stage, the second parameter threshold value is less than the first parameter threshold value, the end parameter value of the second stage is obtained, in the case where the end parameter value of the second stage satisfies the condition, the second stage is ended and the third stage is entered, the food material is heated in the third stage, so that the smoke parameter value of the third stage is maintained in the third parameter range of pre-set.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of intelligent household appliances, and relates to but is not limited to a cooking method, device, equipment and storage medium. BACKGROUND

[0002] At present, when the temperature of the cooked food material exceeds the smoke point temperature of the food material, a large amount of oil fume is generated, which is harmful to health and affects kitchen cleaning and user cooking experience. SUMMARY

[0003] Therefore, the present application provides a cooking method, device, equipment and storage medium.

[0004] In a first aspect, the embodiments of the present application provide a cooking method, which comprises: heating food material in a cooking cavity in a first stage, and determining a first-stage smoke parameter value, the first-stage smoke parameter value being used to represent an intensity value of smoke generated by the food material in the first stage; in a case where the first-stage smoke parameter value is greater than a preset first parameter threshold, ending the first stage and entering a second stage; adjusting a heating power of the second stage, so that a second-stage smoke parameter value is less than a preset second parameter threshold, wherein the second-stage smoke parameter value is used to represent an intensity value of smoke generated by the food material in the second stage; the second parameter threshold is less than the first parameter threshold; obtaining an end parameter value of the second stage, and in a case where the end parameter value of the second stage meets a condition, ending the second stage and entering a third stage, and heating the food material in the third stage, so that a third-stage smoke parameter value is maintained within a preset third parameter range; a lower limit of the third parameter range is not less than the second parameter threshold, and an upper limit of the third parameter range is less than the first parameter threshold.

[0005] In a second aspect, the embodiments of the present application provide a cooking device, which comprises: a first heating module, configured to heat food in a cooking cavity in a first stage, and determine a first-stage smoke parameter value, the first-stage smoke parameter value being used to represent an intensity value of smoke generated by the food in the first stage; in a case where the first-stage smoke parameter value is greater than a preset first parameter threshold, ending the first stage and entering a second stage; a second heating module, configured to adjust a heating power in the second stage, so that a second-stage smoke parameter value is less than a preset second parameter threshold, wherein the second-stage smoke parameter value is used to represent an intensity value of smoke generated by the food in the second stage; and the second parameter threshold is less than the first parameter threshold; and a third heating module, configured to obtain an end parameter value of the second stage, and in a case where the end parameter value of the second stage meets a condition, ending the second stage and entering a third stage, and heating the food in the third stage, so that a third-stage smoke parameter value is maintained within a preset third parameter range; and a lower limit of the third parameter range is not less than the second parameter threshold, and an upper limit of the third parameter range is less than the first parameter threshold.

[0006] In a third aspect, the embodiments of the present application provide a cooking device, which comprises: a heating assembly, configured to heat food in a cooking cavity; a smoke parameter sensor, configured to detect a smoke parameter value of the food; and a control assembly, configured to heat the food in the cooking cavity in a first stage by using the heating assembly, and determine a first-stage smoke parameter value by using the smoke parameter sensor, the first-stage smoke parameter value being used to represent an intensity value of smoke generated by the food in the first stage; in a case where the first-stage smoke parameter value is greater than a preset first parameter threshold, ending the first stage and entering a second stage; adjust a heating power in the second stage by using the heating assembly, so that a second-stage smoke parameter value is less than a preset second parameter threshold, wherein the second-stage smoke parameter value is used to represent an intensity value of smoke generated by the food in the second stage; and the second parameter threshold is less than the first parameter threshold; obtain an end parameter value of the second stage, and in a case where the end parameter value of the second stage meets a condition, end the second stage and enter a third stage, and heat the food in the third stage by using the heating assembly, so that a third-stage smoke parameter value is maintained within a preset third parameter range; and a lower limit of the third parameter range is not less than the second parameter threshold, and an upper limit of the third parameter range is less than the first parameter threshold.

[0007] In a fourth aspect, the embodiments of the present application provide a computer readable storage medium, which stores a computer program, and the computer program is executed by a processor to implement the steps of the cooking method.

[0008] In the embodiment of the present application, by monitoring the smoke parameter value representing the smoke intensity in the cooking process in real time, the smoke parameter value can be controlled between the second smoke parameter value and the first smoke parameter value, so as to reduce the smoke intensity value while ensuring the cooking efficiency, improve the kitchen cleanliness, and improve the user's cooking experience. BRIEF DESCRIPTION OF DRAWINGS

[0009] Figure 1 A flowchart of a cooking method according to an embodiment of the present application;

[0010] Figure 2 A schematic diagram of a cooking device according to an embodiment of the present application;

[0011] Figure 3 A flowchart of another cooking method according to an embodiment of the present application;

[0012] Figure 4 A schematic diagram of a temperature change curve and a power change curve according to an embodiment of the present application;

[0013] Figure 5 A schematic diagram of a temperature change curve according to an embodiment of the present application;

[0014] Figure 6 A flowchart of another cooking method according to an embodiment of the present application;

[0015] Figure 7 A schematic diagram of another power change curve and smoke intensity change curve according to an embodiment of the present application;

[0016] Figure 8 A schematic diagram of another power change curve and smoke intensity change curve according to an embodiment of the present application;

[0017] Figure 9 A flowchart of another cooking method according to an embodiment of the present application;

[0018] Figure 10 A flowchart of another cooking method according to an embodiment of the present application;

[0019] Figure 11 A schematic diagram of a cooking device according to an embodiment of the present application;

[0020] Figure 12 A schematic diagram of another cooking device according to an embodiment of the present application. DETAILED DESCRIPTION

[0021] The technical solutions of the present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0022] Figure 1A flowchart of a cooking method according to an embodiment of the present application is applied to a cooking device, such as Figure 1 As shown in the figure, the method comprises:

[0023] Step 102: heating the food in the cooking cavity in the first stage, and determining the first-stage smoke parameter value, which is used to represent the intensity value of the smoke generated by the food in the first stage;

[0024] The cooking device can include, but is not limited to, an electric rice cooker, an electric stew pot, an electric pressure cooker, an electric steam pot, and an air fryer. The cooking cavity is used to place the food to be cooked. As shown in Figure 2 The air fryer 200 includes a heating assembly 201, a smoke parameter sensor 202, a basket 203, a grid 204, a first fan assembly 205, a second fan assembly 206, and an air outlet 207. The smoke parameter sensor 202 can be arranged above the air outlet 207. The smoke parameter sensor can be a smoke sensor or a temperature sensor. The higher the temperature, the more smoke generated, and the greater the smoke intensity value. Therefore, the intensity value of the smoke can be directly monitored by the smoke sensor, and the temperature value can be monitored by the temperature sensor to infer the intensity value of the smoke according to the corresponding relationship between the temperature and the intensity value of the smoke.

[0025] The basket 203 is the cooking cavity of the air fryer 200. The heating assembly 201 can be a heat pipe for heating the food in the basket 203. The first fan assembly 205 can be a first fan, also known as a basket heating fan, for rotating the hot air heated by the heating assembly 201 to circulate in the basket 203. The second fan assembly 206 can be a second fan, also known as a motor cooling fan, for rotating to dissipate heat.

[0026] Step 104: if the first-stage smoke parameter value is greater than a preset first parameter threshold, ending the first stage and entering the second stage;

[0027] The first parameter threshold can be a smoke alert value. If the first-stage smoke parameter value is greater than the first parameter threshold, it can be considered that the smoke intensity is too large, which is harmful to health and affects kitchen cleaning, and the smoke parameter value needs to be reduced.

[0028] Step 106: adjusting the heating power of the second stage so that the second-stage smoke parameter value is less than a preset second parameter threshold, wherein the second-stage smoke parameter value is used to represent the intensity value of the smoke generated by the food in the second stage; and the second parameter threshold is less than the first parameter threshold;

[0029] Step 108: obtaining an end parameter value of the second stage, and ending the second stage and entering a third stage in a case where the end parameter value of the second stage meets a condition; the third stage is used for heating the food material so that a smoke parameter value of the third stage is maintained within a preset third parameter range; a lower limit of the third parameter range is not less than the second parameter threshold, and an upper limit of the third parameter range is less than the first parameter threshold.

[0030] In the embodiment of the present application, the smoke parameter value representing the smoke intensity in the cooking process is monitored in real time, the smoke parameter value is controlled to be between the second smoke parameter value and the first smoke parameter value, so that the smoke intensity value can be reduced while ensuring the cooking efficiency, which is beneficial to health, improves the cleanliness of the kitchen, promotes healthy cooking, and improves the cooking experience of the user.

[0031] Figure 3 Another flowchart of a cooking method in the embodiment of the present application is shown in FIG. 3, which includes the following steps: Figure 3

[0032] Step 302: heating the food material in the cooking cavity in a first stage, and determining a temperature value of the first stage, the temperature value of the first stage being used for representing the intensity value of the smoke generated by the food material in the first stage;

[0033] In the embodiment of the present application, the smoke parameter value representing the smoke intensity in the cooking process is monitored in real time, the smoke parameter value is controlled to be between the second smoke parameter value and the first smoke parameter value, so that the smoke intensity value can be reduced while ensuring the cooking efficiency, which is beneficial to health, improves the cleanliness of the kitchen, promotes healthy cooking, and improves the cooking experience of the user.

[0034] Step 304: ending the first stage and entering a second stage in a case where the temperature value of the first stage is greater than the first temperature threshold; the first temperature threshold is greater than or equal to the smoke point temperature value;

[0035] In the embodiment of the present application, the smoke parameter value representing the smoke intensity in the cooking process is monitored in real time, the smoke parameter value is controlled to be between the second smoke parameter value and the first smoke parameter value, so that the smoke intensity value can be reduced while ensuring the cooking efficiency, which is beneficial to health, improves the cleanliness of the kitchen, promotes healthy cooking, and improves the cooking experience of the user.

[0036] ​When the user selects a food material or a cooking method of the food material through a function button, the smoke point temperature of the food material can be determined according to the function button or the cooking method; in some embodiments, the type of the food material can be determined first; then, based on the type of the food material, the smoke point temperature value of the food material is determined; the type of the food material can be chicken wings, corn, French fries, etc. In some embodiments, an image sensor can be used to obtain the type of the food material; in other embodiments, the function button triggered by the user can be determined, and based on the function button, the type of the food material is determined. Assuming that the function button triggered by the user is "french fries", it can be determined that the type of the food material belongs to French fries.

[0037] In some embodiments, the first temperature threshold can be determined based on the smoke point temperature value and a first preset temperature difference value; in some embodiments, the difference between the first temperature threshold and the smoke point temperature value can be less than or equal to the first preset temperature difference value, the smoke point temperature value can be represented as T Sm , the first temperature threshold can be represented as T con1 , the first preset temperature difference value can be less than or equal to 30 degrees Celsius (unit: ℃), that is, the relationship between the first temperature threshold and the smoke point temperature value can be represented as: T con1 –T Sm ≤ 30 ℃, the purpose is to avoid too large thermal inertia and too long oil smoke generation time in the later stage.

[0038] Step 306: Adjust the heating power of the second stage so that the temperature value of the second stage is less than a second temperature threshold, wherein the temperature value of the second stage is used to represent the intensity value of the smoke generated by the food material in the second stage; the second temperature threshold is less than the smoke point temperature value;

[0039] In some embodiments, the second temperature threshold can be a temperature close to the smoke point temperature value to prevent the generation of a large amount of oil smoke, and the second temperature threshold can be determined based on the smoke point temperature value and a second preset temperature difference value; in some embodiments, the difference between the smoke point temperature value and the second temperature threshold can be less than or equal to the second preset temperature difference value, the second temperature threshold can be represented as T con2 , the second preset temperature difference value can be less than or equal to 5 ℃, that is, the relationship between the smoke point temperature value and the second temperature threshold can be represented as: T Sm –T con2 ≤ 5 ℃.

[0040] Step 308: obtaining a second-stage temperature value, and ending the second stage and entering a third stage in a case where the second-stage temperature value is less than a second temperature threshold; the third stage is used for heating the food material so that a temperature of the food material is maintained within a preset third temperature range; a lower limit temperature of the third temperature range is not less than the second temperature threshold, and an upper limit temperature of the third temperature range is less than the smoke point temperature value.

[0041] In the embodiments of the present application, the temperature value representing the smoke intensity in the cooking process is monitored in real time, the temperature value can be controlled between the second temperature threshold and the first temperature threshold, so that the smoke intensity value can be reduced while ensuring the cooking efficiency, which is beneficial to health, improves the cleanliness of the kitchen, and improves the user's cooking experience; the smoke point temperature value of the food material is determined according to the type of the food material, so that the smoke point temperature value corresponding to different food materials can be more accurately determined; the type of the food material is determined by using the image sensor or the function button, so that the type of the food material can be more accurately and flexibly determined; the first temperature threshold is determined based on the smoke point temperature value and the first preset temperature difference, which can avoid too large thermal inertia caused by too high first temperature threshold, and too long cooling time in the later stage to produce oil fume; the second temperature threshold is determined based on the smoke point temperature value and the second preset temperature difference, so that the food material can be maintained below the smoke point temperature value to prevent a large amount of oil fume, and the food material temperature can be close to the smoke point temperature value to ensure the taste of the food material and ensure the cooking efficiency.

[0042] The embodiments of the present application also provide a cooking method, which comprises the following steps:

[0043] Step S402: heating the food material in the cooking cavity in a first stage, and determining a first-stage temperature value, the first-stage temperature value being used for representing an intensity value of smoke generated by the food material in the first stage;

[0044] The heating power in the first stage can be a first power, which can be a full power of the cooking device, and can be represented as P1, for example, 1600 watts (unit: W).

[0045] Step S404: ending the first stage and entering a second stage in a case where the first-stage temperature value is greater than a first temperature threshold; the first temperature threshold is greater than or equal to a smoke point temperature value;

[0046] Step S406: In the first sub-stage of the second stage, the heating power is reduced so that the temperature of the food material in the first sub-stage is maintained in a first temperature range; wherein the upper limit temperature of the first temperature range is not greater than the first temperature threshold, and the lower limit temperature of the first temperature range is greater than a third temperature threshold; the third temperature threshold is less than the second temperature threshold.

[0047] In some embodiments, in the first sub-stage, the heating power can be reduced so that the temperature of the food material is reduced from the first temperature threshold to the third temperature threshold.

[0048] In some embodiments, in the first sub-stage, the heating power can be reduced so that the temperature of the food material is reduced from the first temperature threshold to the third temperature threshold.

[0049] Step S408: In the second sub-stage of the second stage, the heating power is increased so that the temperature of the food material in the second sub-stage is maintained in a second temperature range; the upper limit temperature of the second temperature range is less than the second temperature threshold, and the lower limit temperature of the second temperature range is not less than the third temperature threshold, wherein the temperature value of the second stage is used to represent the intensity value of the smoke generated by the food material in the second stage; the second temperature threshold is less than the smoke point temperature value.

[0050] In some embodiments, in the second sub-stage, the heating power can be increased so that the temperature of the food material is increased from the third temperature threshold to the second temperature threshold; the heating power in the second sub-stage of the second stage can be increased from 0 to a second power, which is less than the first power; the second power can be represented as P2, for example, it can be 800 watts (unit: W).

[0051] In some embodiments, the third temperature threshold can be determined based on the second temperature threshold and a third preset temperature difference value; the difference between the second temperature threshold and the third temperature threshold cannot be too large, so as to reduce the temperature rising time and shorten the cooking time; the difference between the second temperature threshold and the third temperature threshold can be less than the third preset temperature difference value, which can be less than or equal to 20℃, i.e., the relationship between the second temperature threshold and the third temperature threshold can be represented as T con2 –T con3 ≤20℃.

[0052] Step S410: Obtain the heating duration of the second stage; in the case that the heating duration of the second stage is greater than or equal to a preset heating duration threshold, end the second stage and enter a third stage; in the third stage, the food material is heated so that the temperature of the food material is maintained in a preset third temperature range.

[0053] In this embodiment, in the second stage, the temperature of the food can be maintained in a first temperature range between a first temperature threshold and a third temperature threshold, and then maintained in a second temperature range between the third temperature threshold and the second temperature threshold. By first reducing the temperature of the food from the first temperature threshold to a smaller third temperature threshold, and then raising the temperature of the food to a second temperature threshold close to the smoke point temperature, the excessive thermal inertia caused by directly reducing the temperature from the first temperature threshold to the second temperature threshold, which leads to the generation of oil fumes, can be avoided. This can reduce the smoke intensity while ensuring cooking efficiency, which is beneficial to health, improves kitchen cleanliness, promotes healthy cooking, and enhances the user's cooking experience. In addition, the transition from the second stage to the third stage can be determined by the heating time in the second stage, thereby improving the flexibility and diversity of the transition node judgment between the second and third stages.

[0054] This application also provides a cooking method, the method comprising the following steps:

[0055] Step S502: Heat the food in the cooking cavity in the first stage and determine the temperature value of the first stage. The temperature value of the first stage is used to characterize the intensity of the smoke generated by the food in the first stage.

[0056] The higher the temperature, the easier it is to produce smoke; for example... Figure 4 As shown, L1 is the temperature change curve of the ingredient throughout the cooking stage. The cooking time of the first stage can be the time between the start of heating at time T0 and the time when the temperature value of the first stage reaches the first temperature threshold at time T1. In the first stage of cooking, due to the high moisture content of the ingredient, it is fast cooking. Since the moisture has not been completely vaporized, no oil fumes will be produced at this time.

[0057] like Figure 4 As shown, L2 is the power change curve of the food throughout the cooking stage. The heating power of the first stage can be the first power, which can be the full power of the cooking equipment and can be represented as P1.

[0058] Step S504: If the temperature value in the first stage is greater than the first temperature threshold, end the first stage and proceed to the second stage; the first temperature threshold is greater than or equal to the smoke point temperature value.

[0059] Step S506: In the temperature control stage of the first sub-stage of the second stage, the heating power is reduced so that the temperature of the food is maintained at the first temperature threshold for a first preset duration.

[0060] In the temperature control stage of the first sub-stage, the heating power can be first reduced from the first power to a third power, which can be represented as P3, the third power being less than the first power and greater than the second power, and the third power can be 1300 W.

[0061] In some embodiments, the duration of the temperature control stage of the first sub-stage can be the duration from the moment T1 to the moment T2 when the temperature value reaches the first temperature threshold T con1 T1 to the moment T2; the first preset duration can be determined based on the total cooking duration of the food material and a preset duration coefficient; assuming that the total cooking duration is represented as T and the first preset duration is represented as t1, the preset duration coefficient can be 1 / 3, and the relationship between the total cooking duration and the first preset duration can be represented as t1≤1 / 3*T.

[0062] In some embodiments, the total cooking duration of the food material can be determined based on the food material amount of the food material; when the food material amount is small, the food material can be cooked for a time less than the default total cooking duration, and when the food material amount is large, the food material can be cooked for a time greater than the default total cooking duration.

[0063] In some embodiments, the food material amount of the food material can be determined based on the type of food material and the slope of the temperature change curve of the food material; after the type of food material is determined, when the slope is small, it indicates that the food material is heated slowly, and then it can be determined that the food material amount is large, and when the slope is large, it indicates that the food material is heated quickly, and then it can be determined that the food material amount is small.

[0064] Step S508: In the stopping stage of the first sub-stage, the heating is stopped so that the temperature of the food material decreases to the third temperature threshold;

[0065] In the stopping stage of the first sub-stage, the cooking duration can be the duration from the moment T2 to the moment T3 when the temperature value reaches the second temperature threshold; in the stopping stage of the first sub-stage, the heating power can be 0.

[0066] Step S510: In the temperature control stage of the second sub-stage of the second stage, the heating power is increased so that the temperature of the food material is maintained at the third temperature threshold for a second preset duration;

[0067] In the temperature control stage of the second sub-stage, the heating power can be first increased from 0 to a fourth power, which can be represented as P4, the fourth power being less than the second power, and the fourth power can be 500 W.

[0068] In some embodiments, the duration of the temperature control stage of the second sub-stage can be the duration of maintaining the second temperature threshold Tcon2 The duration from time T3 to time T4; the second preset duration can be determined based on the first preset duration and the difference between preset durations; the difference between preset durations can be less than or equal to 1 minute, and the second preset duration is denoted as t2. Then the relationship between the first preset duration and the second preset duration can be expressed as t1-t2≤1.

[0069] Step S512: In the heating stage of the second sub-stage, the heating power is increased so that the temperature of the food increases to the second temperature threshold.

[0070] In the heating phase of the second sub-stage, the fourth power can be increased to the second power; the cooking time of the heating phase of the second sub-stage can be the time between time T4 and time T5 when the temperature value reaches the second temperature threshold.

[0071] Step S514: Obtain the temperature value of the second stage. If the temperature value of the second stage is less than the second temperature threshold, end the second stage and enter the third stage. In the third stage, heat the food to maintain the temperature of the food within the preset third temperature range.

[0072] Among them, such as Figure 4 As shown, the duration of the third stage can be the time between time T5 and the end of cooking; that is, the time during which the ingredients are maintained at the second temperature threshold.

[0073] In some embodiments, the duration of the third stage can be determined based on the total cooking time, the first preset time, and the second preset time; the duration of the third stage can be obtained by subtracting the cooking time of the first to second stages from the total cooking time, and the duration of the third stage can be expressed as t3.

[0074] In some embodiments, assuming the ingredient is pork belly and the amount of the ingredient is 400 grams, the total cooking time can be 18 minutes. The entire cooking process can then be as follows: Figure 5 As shown, L3 is the temperature change curve of the ingredient throughout the cooking process. The smoke point temperature of animal fat is 190℃. Therefore, the temperature is raised to 210℃ (first temperature threshold) in the first stage. The temperature control stage of the first sub-stage is maintained at 210℃ for 5 minutes. After 5 minutes, the temperature is rapidly reduced to the smoke point of 180℃ (third temperature threshold) in the first sub-stage stopping stage. The temperature control stage of the second sub-stage is maintained for 4 minutes. After that, the temperature is raised to 185℃ (second temperature threshold) in the second sub-stage heating stage. The temperature is maintained at 185℃ in the third stage until the cooking is finished.

[0075] In the embodiments of the present application, the total cooking time, the first preset time, the second preset time and the third stage time are determined according to the amount of food, so that the cooking time of different stages can be more accurately set, and the smoke generation intensity can be reduced.

[0076] Figure 6 For another flowchart of a cooking method in the embodiments of the present application, the method is applied to a cooking device, such as Figure 6 As shown in the figure, the method comprises:

[0077] Step 602: heating the food in the cooking cavity in the first stage, and determining the smoke intensity value of the first stage, which is used to represent the intensity value of the smoke generated by the food in the first stage;

[0078] The smoke sensor can be used to detect the smoke signal intensity, which is also called the intensity value of the smoke. The smoke sensor can internally use a photoelectric smoke sensing device. The photoelectric smoke sensing device is specially developed by using the fact that the generated smoke can change the propagation of light. By converting the light signal into an electric signal, the intensity value of the smoke can be determined according to the value of the electric signal. The smoke intensity value of the first stage can be represented as Smok1.

[0079] Step 604: in the case where the smoke intensity value of the first stage is greater than the first intensity threshold, ending the first stage and entering the second stage;

[0080] The first intensity threshold can be represented as Smok set1 .

[0081] Step 606: adjusting the heating power of the second stage so that the smoke intensity value of the second stage is less than the second intensity threshold, wherein the smoke intensity value of the second stage is used to represent the intensity value of the smoke generated by the food in the second stage; and the second intensity threshold is less than the first intensity threshold.

[0082] The smoke intensity value of the second stage can be represented as Smok2. The second intensity threshold can be represented as Smok set2 .

[0083] Step 608: obtaining the smoke intensity value of the second stage, and in the case where the smoke intensity value of the second stage is less than the second intensity threshold, ending the second stage and entering the third stage, and heating the food in the third stage so that the smoke intensity value of the food is maintained within a preset third intensity range; the lower limit intensity of the third intensity range is not less than the second intensity threshold, and the upper limit intensity of the third intensity range is less than the first intensity threshold.

[0084] In this embodiment of the application, by real-time monitoring of the smoke intensity value, which characterizes the smoke intensity during the cooking process, the smoke intensity value can be controlled between a second intensity threshold and a first intensity threshold. This allows for the reduction of the smoke intensity value while ensuring cooking efficiency, which is beneficial to health, improves kitchen cleanliness, promotes healthy cooking, and enhances the user's cooking experience.

[0085] This application also provides a cooking method, the method comprising the following steps:

[0086] Step S702: The food in the cooking cavity is heated in the first stage using the first power, and the smoke intensity value of the first stage is determined. The smoke intensity value of the first stage is used to characterize the intensity value of the smoke generated by the food in the first stage.

[0087] like Figure 7 As shown, L4 is the smoke intensity change curve of the food throughout the cooking stage, and L5 is the power change curve of the food throughout the cooking stage. The first power can be the full power of the cooking equipment, which can be represented as P1, for example, 1600W. The cooking time of the first stage can be from the start of heating at time T0 to time T1 when the smoke intensity value reaches the first intensity threshold.

[0088] Step S704: If the smoke intensity value in the first stage is greater than the first intensity threshold, end the first stage and proceed to the second stage;

[0089] Step S706: Adjust the heating power of the second stage to the second power using a continuous power adjustment method, so that the second smoke intensity value is less than the second intensity threshold, wherein the smoke intensity value of the second stage is used to characterize the intensity value of the smoke generated by the food in the second stage; the second parameter threshold is less than the first parameter threshold;

[0090] Wherein, the second power is less than the first power, and the second power can be represented as P2, and the second power can be 800W. Continuous power adjustment can mean that the heating power of the food gradually decreases from the first power to the second power, and the power change curve in the second stage can be a smoothly decreasing curve; in other embodiments, the heating power can also be reduced from the first power to the second power by means of gradient descent.

[0091] Step S708: Obtain the smoke intensity value of the second stage. If the smoke intensity value of the second stage is less than the second intensity threshold, end the second stage and enter the third stage. In the third stage, use the second power to heat the food so that the smoke intensity value of the food is maintained within the preset third intensity range.

[0092] The third stage cooking duration is the total cooking duration of the foodstuff minus the cooking duration of the first stage and the second stage. Figure 7 As shown in the figure, the second stage cooking duration can be the duration between the T1 moment when the smoke intensity value reaches the first intensity threshold and the T2 moment when the smoke intensity value reaches the second intensity threshold, and the third stage duration can be the total cooking duration of the foodstuff minus the cooking duration of the first stage and the cooking duration of the second stage. In the first stage, the power remains P1 unchanged. In the second stage, the power is smoothly decreased from P1 to P2. In the third stage, the power remains P2 unchanged. In the first stage, the smoke intensity value is increased from 0 to the first intensity threshold. In the second stage, due to thermal inertia, the smoke intensity value is first increased from the first intensity threshold to the third intensity threshold and then decreased from the third intensity threshold to the second intensity threshold. In the third stage, the smoke intensity value remains at the second intensity threshold.

[0093] In the embodiments of the present application, the power is continuously reduced in the second stage and the foodstuff is continuously heated by the second power in the third stage, which can smoothly reduce the heating power and reduce the smoke intensity value in the cooking process, thereby achieving healthy cooking.

[0094] The present application also provides a cooking method, which comprises the following steps:

[0095] Step S802: heating the foodstuff in the cooking cavity by the first power in the first stage, and determining the first stage smoke intensity value, which is used to represent the intensity value of the smoke generated by the foodstuff in the first stage.

[0096] As shown in the figure, the first stage cooking duration can be the duration between the T0 moment when the heating starts and the T1 moment when the first smoke intensity value reaches the first intensity threshold. Figure 8

[0097] Step S804: ending the first stage and entering the second stage when the first stage smoke intensity value is greater than the first intensity threshold.

[0098] Step S806: adjusting the heating power of the second stage to the second power by the power adjustment mode based on the preset power adjustment ratio, so that the second smoke intensity value is less than the second intensity threshold, wherein the second stage smoke intensity value is used to represent the intensity value of the smoke generated by the foodstuff in the second stage; and the second parameter threshold is less than the first parameter threshold.

[0099] ​Step S808: Obtain the smoke intensity value of the second stage, and end the second stage and enter the third stage in the case that the smoke intensity value of the second stage is less than the second intensity threshold value, and sequentially execute the third sub-stage and the fourth sub-stage in the third stage until the total cooking time is reached:

[0100] wherein the power adjustment is to adjust the heating power, and one power adjustment period can include a heating time length and a stop heating time length, the preset power adjustment ratio is a ratio of the heating time length to the power adjustment period, assuming that one power adjustment period is 10 seconds and the preset power adjustment ratio is 3 / 5, then the heating time length in one power adjustment period is 6 seconds and the stop heating time length is 4 seconds, as shown in Figure 8 assuming that the first power is 1600 W, the second power is 800 W, the time length of the second stage is 60 seconds, and one power adjustment period is 15 seconds, then the second stage includes 4 power adjustment periods, and the heating power in the heating time length of the first power adjustment period can be 1400 W, the heating power in the heating time length of the second power adjustment period can be 1200 W, the heating power in the heating time length of the third power adjustment period can be 1000 W, and the heating power in the heating time length of the fourth power adjustment period can be 800 W.

[0101] The cooking time length of the second stage can be a time length between a T1 moment when the first smoke intensity value reaches the first intensity threshold value and a T2 moment when the second smoke intensity value reaches the second intensity threshold value, and the time length of the third stage can be the total cooking time length of the food material determined in advance minus the cooking time length of the first stage and the cooking time length of the second stage.

[0102] Step S810: Heat the food material in the third sub-stage by using the first power, and determine the smoke intensity value of the third sub-stage.

[0103] Step S812: In the case that the smoke intensity value of the third sub-stage is greater than the first intensity threshold value, end the third sub-stage and enter the fourth sub-stage.

[0104] Step S814: In the fourth sub-stage, adjust the heating power to the second power, and determine the smoke intensity value of the fourth sub-stage.

[0105] Step S816: In the case that the smoke intensity value of the fourth sub-stage is less than the second intensity threshold value, end the fourth sub-stage and enter the third sub-stage.

[0106] As Figure 8As shown, L7 is a power change curve of the entire cooking process, in the first stage, the power remains P1 unchanged; in the second stage, the power is reduced from P1 to P2 in the form of power adjustment; in the third stage, in the third sub-stage, the power remains P1 unchanged; in the fourth sub-stage, the power is reduced from P1 to P2 in the form of power adjustment; and the third and fourth sub-stages of the third stage are cycled until the total cooking time is reached.

[0107] L6 is a smoke intensity change curve of the entire cooking process, in the first stage, the smoke intensity value rises from 0 to a first intensity threshold, in the second stage, due to thermal inertia, the smoke intensity value first rises from the first intensity threshold to a third intensity threshold, and then falls from the third intensity threshold to a second intensity threshold, and in the third stage, the smoke intensity value fluctuates at the second intensity threshold.

[0108] In the embodiments of the present application, by reducing the power in the second stage in the form of power adjustment, and continuing to heat the food material in the third stage in the form of the first power and the second power, on the one hand, the food material can be fully boiled, and the diversity of reducing the power is improved, on the other hand, the smoke intensity value of the cooking process can be reduced, and healthy cooking is realized.

[0109] Figure 9 The flowchart of another cooking method in the embodiments of the present application is shown as follows. Figure 9 As shown, the method comprises the following steps:

[0110] Step 901: Start full power heating and detect the smoke signal intensity value;

[0111] Wherein, the full power is also called the first power; and the smoke signal intensity value can also be called the intensity value of the smoke.

[0112] Step 902: Determine whether the smoke signal intensity value reaches a first intensity threshold; if yes, execute step 903, if no, execute step 901;

[0113] Step 903: Reduce the power in the form of power adjustment or continuous low power;

[0114] Wherein, the continuous low power can also be called continuous power adjustment.

[0115] Step 904: Determine whether the smoke signal intensity value is lower than the first intensity threshold, if yes, execute step 905, if no, execute step 903;

[0116] Step 905: Record the heating power at this time, and heat to the end of cooking with this power.

[0117] Wherein, assuming that the heating power corresponding to the smoke signal intensity value lower than the first intensity threshold is the second power, the second power can be used to heat to the end of cooking.

[0118] Figure 10 This is a schematic flowchart illustrating another cooking method according to an embodiment of this application, as shown below. Figure 10 As shown, the method includes the following steps:

[0119] Step 1001: Start full-power heating and detect the smoke signal intensity value;

[0120] Step 1002: Determine whether the smoke signal intensity value has reached the first intensity threshold; if yes, proceed to step 1003; if no, proceed to step 1001.

[0121] Step 1003: Reduce power by adjusting power or using continuous low power methods;

[0122] Step 1004: Determine whether the smoke signal intensity value is lower than the first intensity threshold. If yes, proceed to step 1001; otherwise, proceed to step 1003.

[0123] In related technologies, air fryers use a simple two-position temperature control method when cooking meat, especially fatty meat, by stopping heating when the set temperature is reached and restarting heating when the temperature drops below the set temperature. While this method is simple, it causes heat to accumulate inside the cavity. Because there is no closed-loop control for food smoke, a large amount of oil smoke is generated when the temperature exceeds the smoke point of the oil. The generated oil smoke is not only harmful to health but also affects kitchen cleanliness and the user's cooking experience. This paper proposes a smokeless cooking temperature control method that can not only achieve healthy cooking but also improve the user's cooking experience.

[0124] like Figure 2 As shown, a smoke parameter sensor 202 is installed above the smoke outlet (i.e., air outlet 207) of the air fryer 200. The smoke parameter sensor 202 can be a smoke sensor or a temperature sensor. Taking the smoke parameter sensor 202 as a smoke sensor as an example, since the density of oil fumes is low after being exposed to high temperature, they will have an upward trend. Therefore, the oil fumes coming out of the air fryer can be detected by the smoke sensor.

[0125] Heating begins at full power, and the smoke signal intensity value Smok is detected. When Smok exceeds a preset first smoke intensity value, [the signal is triggered]. set1 At this point, the power can be reduced by adjusting the power ratio or by continuously using low power, thereby reducing heat generation and the amount of oil fumes.

[0126] When the detected smoke signal intensity value is lower than the first smoke intensity value, there are two operating methods: one is as follows... Figure 7 or Figure 9shown: record the heating power at this time, and use this heating power to cook until the end. Another as Figure 8 or Figure 10 shown: restart the high-power heating until the smoke signal intensity value is greater than the preset value Smok set1 At this time, the power is reduced again, and the cycle is repeated until the end of cooking.

[0127] Based on the first aspect of the foregoing embodiments, the embodiments of the present application provide a cooking device, which comprises the modules included and the sub-modules included by the modules, and can be realized by a processor in the cooking equipment; of course, it can also be realized by a specific logic circuit; in the implementation process, the processor can be a central processing unit (CPU), a microprocessor unit (MPU), a digital signal processor (DSP), or a field programmable gate array (FPGA), etc.

[0128] Figure 11 A schematic diagram of the composition structure of a cooking device according to an embodiment of the present application is shown in Figure 11 The device 1100 includes a first heating module 1101, a second heating module 1102, and a third heating module 1103, wherein:

[0129] The first heating module 1101 is configured to heat food materials in a cooking cavity in a first stage and determine a first-stage smoke parameter value, wherein the first-stage smoke parameter value is used to represent the intensity value of smoke generated by the food materials in the first stage; and in a case where the first-stage smoke parameter value is greater than a preset first parameter threshold, the first stage is ended and a second stage is entered.

[0130] The second heating module 1102 is configured to adjust the heating power in the second stage so that the second-stage smoke parameter value is less than a preset second parameter threshold, wherein the second-stage smoke parameter value is used to represent the intensity value of smoke generated by the food materials in the second stage; and the second parameter threshold is less than the first parameter threshold.

[0131] The third heating module 1103 is configured to obtain an end parameter value of the second stage, and in a case where the end parameter value of the second stage meets a condition, the second stage is ended and a third stage is entered, and the food materials are heated in the third stage so that the third-stage smoke parameter value is maintained within a preset third parameter range.

[0132] In some embodiments, the smoke parameter value of the first stage includes a temperature value of the first stage, the first parameter threshold includes a first temperature threshold, the first temperature threshold is greater than or equal to a smoke point temperature value; wherein the first temperature threshold is a temperature value corresponding to a first intensity threshold when the intensity value of the smoke generated by the food material is the first intensity threshold; correspondingly, the first heating module 1101 is configured to heat the food material in the cooking cavity in the first stage and determine the temperature value of the first stage; in the case that the temperature value of the first stage is greater than the first temperature threshold, the first stage ends and enters a second stage;

[0133] The smoke parameter value of the second stage includes a temperature value of the second stage, the second parameter threshold includes a second temperature threshold, the second temperature threshold is less than the smoke point temperature value, correspondingly, the second heating module 1102 is configured to adjust the heating power in the second stage, so that the temperature value of the second stage is less than the second temperature threshold.

[0134] The smoke parameter value of the third stage includes a temperature value of the third stage, the third parameter range includes a third temperature range, the lower limit temperature of the third temperature range is not less than the second temperature threshold, and the upper limit temperature of the third temperature range is less than the smoke point temperature value, correspondingly, the third heating module 1103 is configured to heat the food material in the third stage, so that the temperature of the food material is maintained in a preset third temperature range.

[0135] In some embodiments, the second stage includes a first sub-stage and a second sub-stage, and the second heating module 1102 includes: a power reduction submodule configured to reduce the heating power in the first sub-stage, so that the temperature of the food material in the first sub-stage is maintained in a first temperature range; wherein the upper limit temperature of the first temperature range is not greater than the first temperature threshold, and the lower limit temperature of the first temperature range is greater than a third temperature threshold; the third temperature threshold is less than the second temperature threshold; a power increase submodule configured to increase the heating power in the second sub-stage, so that the temperature of the food material in the second sub-stage is maintained in a second temperature range; the upper limit temperature of the second temperature range is less than the second temperature threshold, and the lower limit temperature of the second temperature range is not less than the third temperature threshold.

[0136] In some embodiments, the power reduction submodule includes: a first power reduction unit configured to reduce the heating power in a temperature control stage of the first sub-stage, so that the temperature of the food material is maintained at the first temperature threshold for a first preset time length; and a second power reduction unit configured to stop heating in a stop stage of the first sub-stage, so that the temperature of the food material decreases to the third temperature threshold.

[0137] Correspondingly, the power increasing submodule comprises: a first power increasing unit, configured to increase the heating power in the temperature maintaining stage of the second sub-stage, so that the temperature of the foodstuff is maintained at the third temperature threshold according to a second preset time length; and a second power increasing unit, configured to increase the heating power in the heating stage of the second sub-stage, so that the temperature of the foodstuff is increased to the second temperature threshold.

[0138] In some embodiments, the end parameter value of the second stage comprises a temperature value of the second stage.

[0139] Correspondingly, the third heating module 1103 comprises: an acquisition unit, configured to acquire a temperature value of the second stage; and an end unit, configured to end the second stage and enter a third stage in a case where the temperature value of the second stage is less than a second temperature threshold; and a heating unit, configured to heat the foodstuff in the third stage, so that the temperature of the foodstuff is maintained in a preset third temperature range.

[0140] In some embodiments, the end parameter value of the second stage comprises a heating time length of the second stage; and correspondingly, the third heating module 1103 is configured to acquire the heating time length of the second stage, and end the second stage and enter a third stage in a case where the heating time length of the second stage is greater than or equal to a preset heating time length threshold; and heat the foodstuff in the third stage, so that the temperature of the foodstuff is maintained in a preset third temperature range.

[0141] In some embodiments, the smoke parameter value of the first stage comprises a smoke intensity value of the first stage, and the first parameter threshold comprises a first intensity threshold.

[0142] Correspondingly, the first heating module 1101 is configured to heat the food material in the cooking cavity in the first stage and determine a first-stage smoke intensity value; in a case where the first-stage smoke intensity value is greater than the first intensity threshold, the first stage is ended to enter a second stage; a second-stage smoke parameter value includes a second-stage smoke intensity value, the second parameter threshold includes a second intensity threshold, and the second intensity threshold is less than the first intensity threshold. Correspondingly, the second heating module 1102 is configured to adjust the heating power in the second stage so that the second-stage smoke intensity value is less than the second intensity threshold; a third-stage smoke parameter value includes a third-stage smoke intensity value, a third parameter range includes a third intensity range, a lower limit temperature of the third intensity range is not less than the second intensity threshold, and an upper limit temperature of the third parameter range is less than the first intensity threshold. Correspondingly, the third heating module 1103 is configured to heat the food material in the third stage so that the smoke intensity value of the food material is maintained within a preset third intensity range; a lower limit intensity of the third intensity range is not less than the second intensity threshold, and an upper limit intensity of the third intensity range is less than the first intensity threshold.

[0143] In some embodiments, the first heating module 1101 is configured to heat the food material in the cooking cavity in the first stage by using a first power and determine a first-stage smoke intensity value; in a case where the first-stage smoke intensity value is greater than the first intensity threshold, the first stage is ended to enter a second stage; the second heating module 1102 is configured to adjust the heating power in the second stage to a second power based on a preset power adjustment ratio in a power adjustment manner so that the second smoke intensity value is less than the second intensity threshold; or adjust the heating power in the second stage to the second power based on the preset power adjustment ratio in a continuous power adjustment manner.

[0144] In some embodiments, the end parameter value of the second stage includes a second-stage smoke intensity value;

[0145] Correspondingly, the third heating module 1103 is configured to obtain the second-stage smoke intensity value, and in a case where the second-stage smoke intensity value is less than the second intensity threshold, the second stage is ended to enter a third stage; the food material is heated in the third stage so that the smoke intensity value of the food material is maintained within a preset third intensity range.

[0146] In some embodiments, the third stage includes a third sub-stage and a fourth sub-stage, and the third heating module 1103 includes: an acquisition submodule configured to acquire the smoke intensity value of the second stage, and end the second stage and enter the third stage when the smoke intensity value of the second stage is less than a second intensity threshold; sequentially execute the third sub-stage and the fourth sub-stage until a total cooking time is reached; a first heating submodule configured to heat the food material in the third sub-stage by using the first power, and determine a smoke intensity value of the third sub-stage; end the third sub-stage and enter the fourth sub-stage when the smoke intensity value of the third sub-stage is greater than the first intensity threshold; and a second heating submodule configured to adjust the heating power to the second power in the fourth sub-stage, determine a smoke intensity value of the fourth sub-stage, and end the fourth sub-stage and enter the third sub-stage when the smoke intensity value of the fourth sub-stage is less than the second intensity threshold.

[0147] The above device embodiments are similar to the above method embodiments in terms of description, and have similar beneficial effects to the method embodiments. For technical details not disclosed in the device embodiments of the present application, please refer to the description of the method embodiments of the present application for understanding.

[0148] Figure 12 Another schematic view of a cooking device according to an embodiment of the present application is shown in FIG. 12. As shown in FIG. 12, the cooking device 1200 includes: Figure 12

[0149] a heating assembly 1201 configured to heat the food material in a cooking cavity 1202;

[0150] a smoke parameter sensor 1203 configured to detect a smoke parameter value of the food material;

[0151] ​The control component 1204 is configured to perform a first stage of heating on the food material in the cooking cavity 1202 by using the heating component 1201, and determine a first stage of smoke parameter value by using the smoke parameter sensor 1203, the first stage of smoke parameter value being used to represent an intensity value of smoke generated by the food material in the first stage; in a case where the first stage of smoke parameter value is greater than a preset first parameter threshold, ending the first stage and entering a second stage; adjusting a heating power of the second stage by using the heating component 1201, so that a second stage of smoke parameter value is less than a preset second parameter threshold, wherein the second stage of smoke parameter value is used to represent an intensity value of smoke generated by the food material in the second stage; the second parameter threshold is less than the first parameter threshold; obtaining an end parameter value of the second stage, in a case where the end parameter value of the second stage satisfies a condition, ending the second stage and entering a third stage, and performing heating on the food material by using the heating component 1201 in the third stage, so that a third stage of smoke parameter value is maintained within a preset third parameter range; a lower limit of the third parameter range is not less than the second parameter threshold, and an upper limit of the third parameter range is less than the first parameter threshold.

[0152] It should be noted that, in the embodiments of the present application, if the cooking method described above is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the embodiments of the present application can be embodied in the form of a software product, and the computer software product is stored in a storage medium, including a plurality of instructions for causing a cooking device to execute all or part of the methods described in the embodiments of the present application. The foregoing storage medium includes a U disk, a mobile hard disk, a read-only memory (ROM), a magnetic disk or an optical disk, and various media that can store program codes. Thus, the embodiments of the present application are not limited to any specific hardware and software combination.

[0153] Correspondingly, the embodiments of the present application provide a computer-readable storage medium having a computer program stored thereon, the computer program being executed by a processor to implement the steps of the cooking method provided in the above embodiments.

[0154] It should be noted here that the description of the above storage medium and device embodiments is similar to the description of the above method embodiments, and has similar beneficial effects to the method embodiments. For technical details not disclosed in the storage medium and device embodiments of the present application, please refer to the description of the method embodiments of the present application for understanding.

[0155] It should be understood that every feature, structure, or characteristic described herein is within a preferred embodiment of the present application. Thus, it is meant that the features, structures, or characteristics can be included in one or more embodiments of the present application. Furthermore, it is intended that features, structures, or characteristics described herein can be combined in any manner in one or more embodiments of the present application. It is further intended that the processes described herein can be performed in any order, sequence, or fashion, and that individual processes, steps, or functions can be combined in any manner, unless the order, sequence, or fashion is expressly prohibited by the claims. It is further intended that the claims can include any process, structure, or feature described herein, unless the claims expressly exclude such process, structure, or feature.

[0156] It should be noted that, as used herein, the articles "a", "an", "the", and "at least one" are intended to mean that there is one or more of the elements in the preceding descriptions. The articles "a" (or "an"), as well as the first article "the" and "at least one" do not denote a limitation of quantity, and are used with their plain, ordinary meaning. Thus, these articles should be interpreted in the manner it is employed by those having ordinary skill in the art to induce the correct meaning. The term "comprising" (and any variation thereof) such as "comprise" and "comprises" is intended to mean that there are one or more of the elements in the description. These terms exclude any element not specifically mentioned. The term "comprising" (and any variation thereof) does not exclude additional, unrecited elements or additional ones of an already recited element or group of elements.

[0157] In several embodiments provided in the present application, it should be understood that the disclosed devices and methods can be implemented in other manners. The above described device embodiments are merely schematic, for example, the division of the units is only a logical function division, and there can be another division manner in actual implementation, for example, a plurality of units or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the coupling or direct coupling or communication connection between the various components shown or discussed can be indirect coupling or communication connection through some interface, device or unit, and can be electrical, mechanical or other forms.

[0158] The units described as separate components may or may not be physically separate, and the components shown as units may or may not be physical units; they can be located in one place, or distributed on a plurality of network units; and some or all of the units can be selected according to actual needs to achieve the purpose of the embodiment. In addition, each functional unit in each embodiment of the present application can be integrated into a processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the integrated unit can be realized in the form of hardware or hardware plus software functional unit.

[0159] Those skilled in the art can understand that all or part of the steps of the foregoing method embodiments can be completed by program instruction related hardware, and the foregoing program can be stored in a computer readable storage medium, and the program performs the steps of the foregoing method embodiments when executed; and the foregoing storage medium includes a mobile storage device, a read only memory (Read Only Memory, ROM), a magnetic disc or an optical disc, and various media that can store program codes. Alternatively, the integrated units of the present application can be stored in a computer readable storage medium if they are realized in the form of software function modules and sold or used as independent products. Based on this understanding, the technical solutions of the embodiments of the present application can be embodied in the form of a software product, and the computer software product is stored in a storage medium, includes a plurality of instructions for causing a cooking device to execute all or part of the methods described in the embodiments of the present application. The foregoing storage medium includes a mobile storage device, a ROM, a magnetic disc or an optical disc, and various media that can store program codes.

[0160] The methods disclosed in the several method embodiments provided by the present application can be combined arbitrarily without conflict to obtain new method embodiments. The features disclosed in the several product embodiments provided by the present application can be combined arbitrarily without conflict to obtain new product embodiments. The features disclosed in the several method or device embodiments provided by the present application can be combined arbitrarily without conflict to obtain new method or device embodiments.

[0161] The above is only an implementation of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art can easily think of changes or replacements within the technical range disclosed in the present application, which should be covered in the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A cooking method characterized by, The method includes: The food inside the cooking chamber is heated in the first stage, and the smoke parameter value of the first stage is determined. The smoke parameter value of the first stage is used to characterize the intensity value of the smoke generated by the food in the first stage. If the smoke parameter value in the first stage is greater than the preset first parameter threshold, the first stage ends and the second stage begins. The heating power of the second stage is adjusted so that the smoke parameter value of the second stage is less than the preset second parameter threshold, wherein the smoke parameter value of the second stage is used to characterize the intensity value of the smoke generated by the food in the second stage; the second parameter threshold is less than the first parameter threshold. Obtain the end parameter value of the second stage. If the end parameter value of the second stage meets the conditions, end the second stage and enter the third stage. In the third stage, heat the food so that the smoke parameter value of the third stage is maintained within a preset third parameter range. The lower limit of the third parameter range is not less than the second parameter threshold, and the upper limit of the third parameter range is less than the first parameter threshold.

2. The method according to claim 1, characterized in that, The smoke parameter value of the first stage includes the temperature value of the first stage, and the first parameter threshold includes a first temperature threshold, which is greater than or equal to the smoke point temperature value; wherein, the first temperature threshold is the temperature value corresponding to when the intensity of the smoke generated by the food is a first intensity threshold; correspondingly, the food in the cooking cavity is heated in the first stage, and the temperature value of the first stage is determined; if the temperature value of the first stage is greater than the first temperature threshold, the first stage ends and the second stage begins. The smoke parameter value of the second stage includes the temperature value of the second stage, and the second parameter threshold includes the second temperature threshold. The second temperature threshold is less than the smoke point temperature value. Correspondingly, the heating power of the second stage is adjusted so that the temperature value of the second stage is less than the second temperature threshold. The smoke parameter value of the third stage includes the temperature value of the third stage, and the third parameter range includes the third temperature range. The lower limit temperature of the third temperature range is not less than the second temperature threshold, and the upper limit temperature of the third temperature range is less than the smoke point temperature value. Correspondingly, the food is heated in the third stage so that the temperature of the food is maintained within the preset third temperature range.

3. The method according to claim 2, characterized in that, The second stage includes a first sub-stage and a second sub-stage. Adjusting the heating power of the second stage so that the temperature value of the second stage is less than the second temperature threshold includes: In the first sub-stage, the heating power is reduced so that the temperature of the food is maintained in a first temperature range in the first sub-stage; wherein the upper limit temperature of the first temperature range is not greater than the first temperature threshold, and the lower limit temperature of the first temperature range is greater than the third temperature threshold; the third temperature threshold is less than the second temperature threshold. In the second sub-stage, the heating power is increased so that the temperature of the food is maintained in the second temperature range; the upper limit of the second temperature range is less than the second temperature threshold, and the lower limit of the second temperature range is not less than the third temperature threshold.

4. The method according to claim 3, characterized in that, In the first sub-stage, reducing the heating power to maintain the temperature of the food within a first temperature range includes: During the temperature control phase of the first sub-stage, the heating power is reduced so that the temperature of the food is maintained at the first temperature threshold for a first preset duration; during the stop phase of the first sub-stage, heating is stopped so that the temperature of the food drops to the third temperature threshold. Correspondingly, in the second sub-stage, increasing the heating power to maintain the temperature of the food within a second temperature range includes: In the temperature control stage of the second sub-stage, the heating power is increased so that the temperature of the food is maintained at the third temperature threshold for a second preset duration; in the heating stage of the second sub-stage, the heating power is increased so that the temperature of the food rises to the second temperature threshold.

5. The method according to any one of claims 2 to 4, characterized in that, The end parameter value of the second stage includes the temperature value of the second stage; Correspondingly, obtaining the end parameter value of the second stage and ending the second stage and entering the third stage when the end parameter value of the second stage meets the conditions includes: obtaining the temperature value of the second stage and ending the second stage and entering the third stage when the temperature value of the second stage is less than the second temperature threshold.

6. The method according to any one of claims 2 to 4, characterized in that, The end parameter value of the second stage includes the heating duration of the second stage; Correspondingly, obtaining the end parameter value of the second stage and ending the second stage and entering the third stage when the end parameter value of the second stage meets the conditions includes: obtaining the heating time of the second stage and ending the second stage and entering the third stage when the heating time of the second stage is greater than or equal to a preset heating time threshold.

7. The method according to claim 1, characterized in that, The smoke parameter values ​​of the first stage include the smoke intensity values ​​of the first stage, and the first parameter threshold includes the first intensity threshold; Correspondingly, the food inside the cooking cavity is heated in the first stage, and the smoke intensity value of the first stage is determined; if the smoke intensity value of the first stage is greater than the first intensity threshold, the first stage ends and the second stage begins. The smoke parameter value of the second stage includes the smoke intensity value of the second stage, and the second parameter threshold includes the second intensity threshold. The second intensity threshold is less than the first intensity threshold. Correspondingly, the heating power of the second stage is adjusted so that the smoke intensity value of the second stage is less than the second intensity threshold. The smoke parameter value of the third stage includes the smoke intensity value of the third stage, and the third parameter range includes the third intensity range. The lower limit intensity of the third intensity range is not less than the second intensity threshold, and the upper limit intensity of the third intensity range is less than the first intensity threshold. Correspondingly, the food is heated in the third stage so that the smoke intensity value of the food is maintained within the preset third intensity range.

8. The method according to claim 7, characterized in that, The first stage of heating the food in the cooking cavity includes: heating the food in the cooking cavity with a first power. Adjusting the heating power of the second stage so that the smoke intensity value of the second stage is less than the second intensity threshold includes: The heating power of the second stage is adjusted to the second power based on a preset power adjustment ratio by means of power adjustment, so that the second smoke intensity value is less than the second intensity threshold; or, the heating power of the second stage is adjusted to the second power based on a preset power adjustment ratio by means of continuous power adjustment.

9. The method according to claim 7, characterized in that, The end parameter value of the second stage includes the smoke intensity value of the second stage; Correspondingly, obtaining the end parameter value of the second stage and ending the second stage and entering the third stage when the end parameter value of the second stage meets the conditions includes: obtaining the smoke intensity value of the second stage and ending the second stage and entering the third stage when the smoke intensity value of the second stage is less than the second intensity threshold.

10. The method according to claim 8, characterized in that, The third stage includes a third sub-stage and a fourth sub-stage, wherein heating the food ingredients in the third stage includes: The third and fourth sub-stages are executed sequentially until the total cooking time is reached: The food ingredient is heated in a third sub-stage using the first power, and the smoke intensity value of the third sub-stage is determined. If the smoke intensity value in the third sub-stage is greater than the first intensity threshold, the third sub-stage ends and the fourth sub-stage begins. In the fourth sub-stage, the heating power is adjusted to the second power, and the smoke intensity value of the fourth sub-stage is determined; If the smoke intensity value in the fourth sub-stage is less than the second intensity threshold, the fourth sub-stage ends and the third sub-stage begins.

11. A cooking apparatus, characterized in that, The device includes: The first heating module is used to heat the food in the cooking cavity in the first stage and determine the smoke parameter value in the first stage. The smoke parameter value in the first stage is used to characterize the intensity of the smoke generated by the food in the first stage. If the smoke parameter value in the first stage is greater than a preset first parameter threshold, the first stage ends and the second stage begins. The second heating module is used to adjust the heating power of the second stage so that the smoke parameter value of the second stage is less than a preset second parameter threshold, wherein the smoke parameter value of the second stage is used to characterize the intensity value of the smoke generated by the food in the second stage; the second parameter threshold is less than the first parameter threshold. The third heating module is used to obtain the end parameter value of the second stage. If the end parameter value of the second stage meets the conditions, the second stage ends and the third stage begins. In the third stage, the food is heated so that the smoke parameter value of the third stage is maintained within a preset third parameter range. The lower limit of the third parameter range is not less than the second parameter threshold, and the upper limit of the third parameter range is less than the first parameter threshold.

12. A cooking device, characterized in that, The device includes: Heating components are used to heat the food inside the cooking cavity; A smoke parameter sensor is used to detect the smoke parameter values ​​of the food. A control component is configured to heat the food in the cooking cavity in a first stage using the heating component, and determine the smoke parameter value of the first stage using the smoke parameter sensor. The smoke parameter value of the first stage is used to characterize the intensity of the smoke generated by the food in the first stage. If the smoke parameter value of the first stage is greater than a preset first parameter threshold, the first stage ends and the process proceeds to the second stage. The heating power of the second stage is adjusted using the heating component so that the smoke parameter value of the second stage is less than a preset second parameter threshold, wherein the smoke parameter value of the second stage is used to characterize the intensity of the smoke generated by the food in the second stage; the second parameter threshold is less than the first parameter threshold. The control component obtains the end parameter value of the second stage. If the end parameter value of the second stage meets the conditions, the second stage ends and the process proceeds to the third stage. The heating component is used to heat the food in the third stage so that the smoke parameter value of the third stage is maintained within a preset third parameter range; the lower limit of the third parameter range is not less than the second parameter threshold, and the upper limit of the third parameter range is less than the first parameter threshold.

13. A computer-readable storage medium having a computer program stored thereon, characterized in that, When executed by a processor, the computer program implements the steps of the cooking method according to any one of claims 1 to 10.

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