Cooking method and apparatus, device and storage medium

Abstract

Embodiments of the present application disclose a cooking method, device, equipment and storage medium. The method is applied to a cooking device with a cooking cavity. The method comprises the following steps: determining a cooking mode of food materials in the cooking cavity; determining a cooking process of the food materials and first working parameters of the cooking device in at least two cooking stages of the cooking process based on the cooking mode, wherein each first working parameter comprises an air volume value flowing into the cooking cavity in a corresponding cooking stage, and the air volume value corresponding to each cooking stage is different; and performing cooking processing on the food materials according to the air volume value corresponding to each cooking stage for each cooking stage.

Description

Technical Field

[0001] The embodiments of this application relate to, but are not limited to, the field of household appliances, and particularly to a cooking method, apparatus, device, and storage medium. Background Technology

[0002] Cooking equipment refers to devices that convert electrical energy or other forms of energy into internal energy to process food through various methods such as steaming, boiling, stewing, simmering, frying, grilling, and baking. In related technologies, the operating parameters of cooking equipment during the cooking process are either set by the user or are defaulted to by the system. Therefore, in processes such as baking and frying, cooking food solely by controlling temperature and time results in a relatively simple cooking effect, failing to achieve multi-dimensional cooking results. Summary of the Invention

[0003] This application provides a cooking method, apparatus, device, and storage medium.

[0004] The technical solution of this application embodiment is implemented as follows:

[0005] In a first aspect, embodiments of this application provide a cooking method applied to a cooking device having a cooking cavity, the method comprising:

[0006] Determine the cooking method for the ingredients inside the cooking cavity;

[0007] Based on the cooking method, a cooking process for cooking the ingredients is determined, and first operating parameters of the cooking equipment in at least two cooking stages of the cooking process are determined. Each first operating parameter includes the air volume value flowing into the cooking chamber in the corresponding cooking stage, and the air volume value corresponding to each cooking stage is different.

[0008] For each cooking stage, the ingredients are cooked according to the airflow value corresponding to that cooking stage.

[0009] Secondly, embodiments of this application provide a cooking device, the device comprising:

[0010] The cooking cavity is used to hold ingredients that are about to be cooked.

[0011] A control component is used to determine the cooking method of the ingredients in the cooking cavity; based on the cooking method, to determine the cooking process of cooking the ingredients and the first operating parameters of the cooking device in at least two cooking stages of the cooking process, each of the first operating parameters including the airflow value flowing into the cooking cavity in the corresponding cooking stage, and the airflow value corresponding to each cooking stage is different; for each cooking stage, the ingredients are cooked according to the airflow value corresponding to the cooking stage.

[0012] Thirdly, embodiments of this application provide a cooking apparatus, applied to a cooking device having a cooking cavity, the apparatus comprising:

[0013] The first determining module is used to determine the cooking method of the ingredients in the cooking cavity;

[0014] The second determining module is used to determine, based on the cooking method, the cooking process of cooking the ingredients and the first operating parameters of the cooking equipment in at least two cooking stages of the cooking process, each of the first operating parameters including the air volume value flowing into the cooking chamber in the corresponding cooking stage, and the air volume value corresponding to each cooking stage is different.

[0015] The processing module is used to process the ingredients according to the air volume value corresponding to each cooking stage.

[0016] Fourthly, embodiments of this application provide a cooking device, the cooking device including a cooking cavity, a memory, and a processor, wherein:

[0017] The cooking cavity is used to hold the ingredients to be cooked;

[0018] The memory is used to store computer programs that can run on a processor;

[0019] The processor is used to execute the steps in the cooking method described above when executing the program.

[0020] Fifthly, embodiments of this application provide a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps in the above-described cooking method.

[0021] In this embodiment, the cooking method of the ingredients in the cooking cavity is determined; based on the cooking method, a cooking process for cooking the ingredients and first operating parameters of the cooking equipment in at least two cooking stages of the cooking process are determined. Each first operating parameter includes the airflow value flowing into the cooking cavity in the corresponding cooking stage, and the airflow value corresponding to each cooking stage is different; for each cooking stage, the ingredients are cooked according to the airflow value corresponding to the cooking stage. Thus, firstly, determining the cooking process based on the cooking method can improve the accuracy of the cooking process, thereby improving the cooking effect of the ingredients; secondly, determining different airflow values ​​corresponding to different cooking stages of the cooking equipment based on the cooking method can improve the accuracy of the airflow value. Since the airflow in the cooking cavity directly acts on the ingredients, causing moisture loss, using a highly accurate airflow value can accurately control the rate of moisture loss of the ingredients in the corresponding cooking stage, thereby further improving the cooking effect of the ingredients; finally, using different airflow values ​​to cook the ingredients in different cooking stages can result in inconsistent surface moisture loss rates of the ingredients, thereby achieving a multi-dimensional texture of the ingredients, further improving the cooking effect of the ingredients. Attached Figure Description

[0022] Figure 1 A schematic diagram illustrating the implementation process of a cooking method provided in an embodiment of this application;

[0023] Figure 2 A schematic diagram illustrating the implementation process of a cooking method provided in an embodiment of this application;

[0024] Figure 3 A schematic diagram illustrating the implementation process of a cooking method provided in an embodiment of this application;

[0025] Figure 4A This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application;

[0026] Figure 4B This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application;

[0027] Figure 4C This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application;

[0028] Figure 4D This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application;

[0029] Figure 4E A schematic diagram of the working process of a control component of a cooking device provided in an embodiment of this application;

[0030] Figure 4FA schematic diagram of the working process of a control component of a cooking device provided in an embodiment of this application;

[0031] Figure 4G A schematic diagram of the working process of a control component of a cooking device provided in an embodiment of this application;

[0032] Figure 5 This is a schematic diagram of the composition of a cooking device provided in an embodiment of this application. Detailed Implementation

[0033] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions of this application are further described in detail below with reference to the accompanying drawings and embodiments. The described embodiments should not be regarded as limitations on this application. All other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0034] In the following description, references are made to “some embodiments,” which describe a subset of all possible embodiments. However, it is understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.

[0035] If the application documents contain similar descriptions such as "first / second", the following explanation shall be added: In the following description, the terms "first / second / third" are used only to distinguish similar objects and do not represent a specific order of objects. It is understood that "first / second / third" may be interchanged in a specific order or sequence where permitted, so that the embodiments of this application described herein can be implemented in an order other than that illustrated or described herein.

[0036] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing embodiments of this application only and is not intended to limit this application.

[0037] The cooking method provided in this application embodiment can be executed by the control component of a cooking device. The control component can be the control chip of the cooking device, which can include, but is not limited to, a baking pan, an fryer, an oven, etc. The cooking device described here is only an example and is not intended to be limiting.

[0038] Figure 1 This is a schematic diagram illustrating the implementation flow of a cooking method provided in an embodiment of this application, applied to a cooking device with a cooking cavity, such as... Figure 1 As shown, the cooking method includes steps S11 to S13, wherein:

[0039] Step S11: Determine the cooking method for the ingredients inside the cooking cavity.

[0040] Here, the cooking cavity is a cavity structure in a cooking device used to hold ingredients to be cooked. In some embodiments, a support rack can be provided inside the cooking cavity to hold the ingredients. This support rack may include, but is not limited to, a grill rack, a baking basket, a baking tray, a rotisserie, etc.

[0041] The ingredients can be any ingredients suitable for cooking, such as vegetables, meat, potatoes, etc.

[0042] Cooking methods can include, but are not limited to, crispy roasting and tender roasting. Crispy roasting refers to achieving a crispy texture on the surface of the food, while tender roasting refers to achieving a tender texture both inside and out.

[0043] In some implementations, the cooking method for the ingredients inside the cooking cavity can be determined based on a start command. This start command can be an instruction entered or selected by the user on the control panel of the cooking device, for example, the user selecting "Crispy Roasted Chicken Wings" on the touchscreen of the cooking device. The start command can also be a voice command issued by the user, such as the user saying "Crispy Roasted French Fries." The start command can also be an instruction issued by the user through a remote control device, for example, the user selecting "Tender Roasted Ribs" through the interface of a mobile application (APP) and sending the start command to the cooking device via Bluetooth or a wireless network. These start commands are merely examples and are not intended to be limiting.

[0044] In practice, after receiving a start command, the cooking device can obtain the command word in the start command and determine the cooking method for the ingredients in the cooking cavity based on the command word. For example, when a user selects "crispy roasted chicken wings" on the touch screen of the cooking device, the command word is "crispy roast," and the cooking method is determined to be "crispy roasting method." The method of determining the cooking method here is only an example. Those skilled in the art can choose an appropriate method to determine the cooking method for the ingredients according to the actual situation, and the embodiments of this application are not limited in this respect.

[0045] Step S12: Based on the cooking method, determine the cooking process for cooking the ingredients and the first operating parameters of the cooking equipment in at least two cooking stages of the cooking process. Each first operating parameter includes the airflow value flowing into the cooking chamber in the corresponding cooking stage, and the airflow value corresponding to each cooking stage is different.

[0046] Here, the cooking process refers to the process of cooking ingredients, which may include different stages. These stages may include, but are not limited to, pre-treatment stages and cooking stages. Pre-treatment stages may include, but are not limited to, thawing stages and marinating stages. Cooking stages may include, but are not limited to, cooking, humidifying, drying, and coloring stages. The thawing stage refers to the stage of thawing ingredients using steam or similar methods. The marinating stage refers to the stage of marinating ingredients using marinades, which may include, but are not limited to, ginger, garlic, and other seasonings. The cooking stage refers to the stage of cooking ingredients using hot air. The humidifying stage refers to the stage of humidifying ingredients using water in various forms, including, but not limited to, liquid, gas, and mist. The drying stage refers to the stage of drying ingredients by accelerating surface water loss using hot air. The coloring stage refers to the stage of coloring ingredients using seasonings, which may include, but are not limited to, soy sauce, light soy sauce, and chili powder.

[0047] For example, a cooking process may include a pretreatment stage and a cooking stage, wherein the pretreatment stage includes a thawing stage and the cooking stage includes a cooking stage and an air-drying stage.

[0048] For example, the cooking process may include cooking stages, which include a cooking stage, an air-drying stage, and a coloring stage.

[0049] In some implementations, a correspondence can be pre-established between the cooking method, the cooking process, and the operating parameters of the cooking equipment in each cooking stage. Based on this correspondence, the cooking process corresponding to the cooking method and the operating parameters of the cooking equipment in each cooking stage can be determined. This correspondence can be stored in the cooking equipment or in other devices. For example, the correspondence can be stored in a mobile application (APP) used to control the cooking equipment. When the correspondence is stored in the cooking equipment, the cooking equipment can determine the cooking process corresponding to the cooking method and the operating parameters of the cooking equipment in at least two cooking stages based on this correspondence. When the correspondence is stored in other devices, the cooking equipment sends the cooking method of the ingredients to the other devices, allowing the other devices to determine the cooking process corresponding to the cooking method and the operating parameters of the cooking equipment in at least two cooking stages based on the correspondence, and then return the corresponding cooking process and the operating parameters of the cooking equipment in each cooking stage to the cooking equipment. In implementation, those skilled in the art can independently set the correspondence between the cooking method, the cooking process, and the operating parameters of the cooking equipment in each cooking stage according to actual needs; this application does not limit this.

[0050] In some implementations, a first correspondence between cooking methods and cooking processes, and a second correspondence between cooking methods and the operating parameters of cooking equipment in each cooking stage, can be pre-established. These first and second correspondences are then stored in the cooking equipment or in other equipment. Based on the first correspondence, the cooking process corresponding to a cooking method can be determined, and based on the second correspondence, the operating parameters of the cooking equipment corresponding to each cooking stage of the cooking method can be determined. In practice, those skilled in the art can independently set the correspondence between cooking methods and cooking processes, and the correspondence between cooking methods and the operating parameters of cooking equipment in each cooking stage, according to actual needs. This application does not limit the specific implementation of these embodiments.

[0051] In some implementations, due to differences in the properties of the ingredients, determining the first operating parameters of the cooking equipment in each cooking stage solely based on the cooking method may affect the cooking effect. The properties of the ingredients may include, but are not limited to, type, weight, and volume. Type can be a category of ingredients, such as meat, vegetables, potatoes, beans, grains, etc.; it can also be a specific food, such as chicken wings, chicken legs, French fries, etc. When cooking meat and potatoes using a crisping method, because meat and potatoes have different tissue structures, setting the same operating parameters for the cooking equipment will result in completely different degrees of doneness for the meat and potatoes. Therefore, in practice, the operating parameters of the cooking equipment in each cooking stage, determined according to a preset correspondence, can be updated based on the ingredient's property information to obtain updated operating parameters for each cooking stage. These updated operating parameters are more suitable for the cooking conditions of ingredients with different properties, thereby improving the taste of each ingredient.

[0052] For example, when the cooking method is crispy roasting, the cooking process can be determined according to the corresponding relationship, including the cooking stage and the air drying stage. The air volume value of the cooking stage is the first air volume value, and the air volume value of the air drying stage is the second air volume value. The first air volume value is less than the second air volume value. When the ingredient is chicken wings, the second air volume value is maintained. When the ingredient is a whole chicken, the second air volume value is increased.

[0053] The first operating parameters may include, but are not limited to, the airflow rate into the cooking cavity, the duration of maintaining that airflow rate, the temperature inside the cooking cavity, the duration of maintaining the preset temperature, and the humidity inside the cooking cavity.

[0054] In some implementations, the operating parameters for each cooking stage may be the same or different.

[0055] For example, in the tender roasting method, the temperature inside the cooking cavity during the cooking stage is the same as the temperature inside the cooking cavity during the air-drying stage; in the crisp roasting method, the temperature inside the cooking cavity during the cooking stage is different from the temperature inside the cooking cavity during the air-drying stage. For example, the temperature inside the cooking cavity during the cooking stage is higher than the temperature inside the cooking cavity during the air-drying stage.

[0056] In some implementations, for the same cooking stage, the working parameters corresponding to different cooking methods can be the same or different.

[0057] For example, during the cooking stage, the temperature inside the cooking cavity in the tender roasting method is lower than the temperature inside the cooking cavity in the crisp roasting method.

[0058] For example, during the cooking stage, the air volume in the cooking cavity of the tender roasting method is the same as that of the crisp roasting method.

[0059] In some implementations, a correspondence between each cooking stage and an airflow value can be pre-established. Based on this correspondence, the airflow value corresponding to each cooking stage can be determined. This correspondence can be stored in the cooking device or in other devices. For example, if the correspondence is stored in a remote control device, the remote control device can send the airflow value corresponding to each cooking stage to the cooking device via Bluetooth or a wireless network before cooking the ingredients.

[0060] For example, this correspondence includes: in the crisp roasting method, the air volume value in the cooking stage is less than the air volume value in the air-drying stage; in the tender roasting method, the air volume value in the cooking stage is different from the air volume value in the air-drying stage. For example, the air volume value in the cooking stage is greater than the air volume value in the air-drying stage. Or, for example, the air volume value in the cooking stage is less than the air volume value in the air-drying stage.

[0061] In some implementations, the correspondence between each cooking stage and the airflow value can be obtained based on preset rules. These preset rules may include, but are not limited to, default rules, user-defined rules, rules based on user frequency, and user preferences. For example, users can set the correspondence between each cooking stage and the airflow value through the control panel on the cooking device or a remote control panel. Another example is to combine the airflow values ​​set by multiple users for each cooking stage and adjust the correspondence in real time. In implementation, those skilled in the art can independently determine the method of corresponding the cooking stages and the airflow value according to actual needs; this application does not limit this approach.

[0062] Step S13: For each cooking stage, the ingredients are cooked according to the airflow value corresponding to the cooking stage.

[0063] Here, cooking processing refers to the way ingredients are processed at each stage of cooking. Cooking processing can include, but is not limited to, cooking, drying, and coloring. In practice, after determining the first operating parameters of the cooking equipment for each cooking stage, the corresponding airflow value is introduced into the cooking chamber at the corresponding cooking stage to perform the corresponding cooking processing on the ingredients inside the cooking chamber.

[0064] Taking crispy roasted chicken wings as an example, after determining that the ingredient is chicken wings and the cooking method is crispy roasting, the air volume value corresponding to the cooking stage is determined to be the first air volume value, and the air volume value corresponding to the drying stage is determined to be the second air volume value. In this way, during the cooking stage, air of the first air volume value is introduced into the cooking cavity and heated to form hot air, which is used to cook the chicken wings; during the drying stage, air of the second air volume value is introduced into the cooking cavity and heated to form hot air, which is used to dry the chicken wings, thereby obtaining crispy roasted chicken wings that are crispy on the outside and tender on the inside.

[0065] In this embodiment, firstly, determining the cooking process based on the cooking method can improve the accuracy of the cooking process, thereby improving the cooking effect of the ingredients; secondly, determining different air volume values ​​for different cooking stages of the cooking equipment based on the cooking method can improve the accuracy of the air volume values. Since the air volume in the cooking chamber directly affects the ingredients, causing moisture loss, using a highly accurate air volume value can precisely control the rate of moisture loss in the ingredients at each cooking stage, further improving the cooking effect; finally, using different air volume values ​​at different cooking stages can result in inconsistent surface moisture loss rates, achieving a multi-dimensional texture and further enhancing the cooking effect.

[0066] In some embodiments, the cooking method includes a crisp roasting method and a tender roasting method, and each of the first operating parameters further includes the duration for which the corresponding airflow value is maintained in the corresponding cooking stage, wherein the at least two cooking stages include a cooking stage and a drying stage; step S12 includes at least one of steps S121 to S122, wherein:

[0067] Step S121: When the cooking method is tender roasting, it is determined that the first air volume value flowing into the cooking cavity during the cooking stage is different from the second air volume value flowing into the cooking cavity during the drying stage, and the first duration of maintaining the first air volume value during the cooking stage is greater than the second duration of maintaining the second air volume value during the drying stage.

[0068] Here, a correspondence between cooking methods, cooking stages, airflow values, and maintenance duration can be established in advance. Based on this correspondence, the cooking stage matching the cooking method, the airflow value corresponding to each cooking stage, and the duration for maintaining the corresponding airflow value in each cooking stage can be determined. In implementation, those skilled in the art can independently determine the correspondence between cooking methods, cooking stages, airflow values, and maintenance duration according to actual needs; this application embodiment does not impose any limitations.

[0069] To achieve a tender texture, the airflow and duration during the air-drying stage should be less than those during the cooking stage. This allows for prolonged moisture loss from both the interior and surface of the food during cooking, while the air-drying stage results in only a short-term loss of moisture from the surface. This minimizes surface moisture loss, ensuring that the moisture levels are roughly equal throughout the food, resulting in a tender texture both inside and out.

[0070] Step S122: When the cooking method is crispy roasting, it is determined that the first air volume value flowing into the cooking cavity during the cooking stage is less than the second air volume value flowing into the cooking cavity during the drying stage, and the first duration of maintaining the first air volume value during the cooking stage is less than the second duration of maintaining the second air volume value during the drying stage.

[0071] Here, to achieve a crispy texture on the surface of the food, the airflow volume and duration during the air-drying stage differ from those during the cooking stage. This means the second airflow volume during the air-drying stage is greater than the first airflow volume during the cooking stage, resulting in a slower rate of water loss during cooking compared to the air-drying stage. Simultaneously, the first duration of maintaining the first airflow volume is shorter than the second duration of maintaining the second airflow volume. This allows for slow, short-term water loss from both the interior and surface of the food during cooking, while the surface loses water rapidly during air-drying. This results in a higher moisture content inside and a lower moisture content on the surface, achieving a crispy exterior and tender interior.

[0072] In this embodiment, when the cooking method is tender roasting, it is determined that the first airflow value flowing into the cooking cavity during the cooking stage is different from the second airflow value flowing into the cooking cavity during the air-drying stage, and the first duration of maintaining the first airflow value during the cooking stage is greater than the second duration of maintaining the second airflow value during the air-drying stage. When the cooking method is crisp roasting, it is determined that the first airflow value flowing into the cooking cavity during the cooking stage is less than the second airflow value flowing into the cooking cavity during the air-drying stage, and the first duration of maintaining the first airflow value during the cooking stage is less than the second duration of maintaining the second airflow value during the air-drying stage. Thus, on the one hand, using different cooking methods to cook the ingredients can give them a variety of textures, thereby improving the cooking effect; on the other hand, different cooking methods, with different airflow values ​​corresponding to each cooking stage, can not only accurately control the rate of water loss in the ingredients but also make the rate of surface water loss inconsistent, thereby achieving a multi-dimensional texture and further improving the cooking effect.

[0073] In some embodiments, step S121, when the cooking method is tender roasting, determines that the first airflow value flowing into the cooking cavity during the cooking stage is different from the second airflow value flowing into the cooking cavity during the drying stage, including step S1211, wherein:

[0074] Step S1211: When the cooking method is the tender roasting method, it is determined that the first air volume value flowing into the cooking cavity during the cooking stage is at the first level, and the second air volume value flowing into the cooking cavity during the drying stage is at the first level, the second level, or the third level, wherein the air volume value in the first level, the second level, and the third level increases sequentially.

[0075] Here, the first, second, and third speed settings can be ranges of airflow values. The unit of airflow value can be cubic meters per minute (CMM), cubic meters per hour (CMH), cubic feet per minute (CFM), etc. The minimum value of the second speed setting is greater than the maximum value of the first speed setting, and the minimum value of the third speed setting is greater than the maximum value of the second speed setting. In implementation, the first, second, and third speed settings are merely examples; those skilled in the art can determine more or fewer speed settings according to actual needs, and this application's embodiments do not impose limitations.

[0076] For example, the first and second airflow values ​​are both airflow values ​​within the first gear setting. Alternatively, the first airflow value can be any airflow value within the first gear setting, and the second airflow value can be any airflow value within the second or third gear setting. In this way, by setting the airflow value flowing into the cooking cavity during the cooking stage to be less than the airflow value flowing into the cooking cavity during the drying stage, the moisture in the food can be removed more quickly during the drying stage than during the cooking stage. Simultaneously, because the first duration of maintaining the first airflow value is greater than the second duration of maintaining the second airflow value, a slight difference in moisture retention between the surface and interior of the food can be created, further differentiating the texture of the surface and interior of the food while maintaining a tender texture throughout.

[0077] In some embodiments, step S122, when the cooking method is crisp roasting, determines that the first airflow value flowing into the cooking cavity during the cooking stage is less than the second airflow value flowing into the cooking cavity during the drying stage, including step S1221, wherein:

[0078] Step S1221: When the cooking method is the crispy roasting method, determine that the first air volume value flowing into the cooking cavity during the cooking stage is at the first level or the second level, and that the second air volume value flowing into the cooking cavity during the air-drying stage is at the third level.

[0079] For example, the first airflow value is any one of the first or second airflow settings, and the second airflow value is any one of the third airflow settings. In this way, the airflow value flowing into the cooking cavity during the cooking stage is less than the airflow value flowing into the cooking cavity during the drying stage. This allows the drying stage to remove moisture from the food more quickly than the cooking stage. At the same time, because the first duration of maintaining the first airflow value is shorter than the second duration of maintaining the second airflow value, the amount of moisture retained on the surface of the food is less than the amount retained inside the food, resulting in a crispy exterior and tender interior texture.

[0080] In this embodiment, the air volume value is set to multiple levels, and the food can be cooked using different levels of air volume value, thereby achieving precise control over the rate of water loss of the food and improving the cooking effect.

[0081] In some embodiments, the cooking method includes a crisp roasting method and a tender roasting method, and each of the first working parameters further includes the temperature inside the cooking cavity in the corresponding cooking stage, wherein the at least two cooking stages include a cooking stage and a drying stage; step S12 further includes at least one of steps S141 to S142, wherein:

[0082] Step S141: If the cooking method is tender roasting, determine that the first temperature inside the cooking cavity during the cooking stage is the same as the second temperature inside the cooking cavity during the air drying stage.

[0083] Here, different cooking methods are used, and each cooking stage is set with the same or different temperatures.

[0084] In some implementations, the cooking temperature can be adjusted based on the properties of the ingredients.

[0085] For example, for the same ingredient, the larger the volume, the higher the required cooking temperature, and thus the corresponding temperature needs to be increased.

[0086] For example, different types of ingredients require different cooking temperatures. For instance, meat requires a higher cooking temperature than vegetables.

[0087] Step S142: When the cooking method is crispy roasting, it is determined that the third temperature in the cooking cavity during the cooking stage is different from the fourth temperature in the cooking cavity during the air-drying stage, and the third temperature is greater than the first temperature.

[0088] Here, the third temperature can be higher or lower than the fourth temperature. In some implementations, the corresponding cooking temperature can be adjusted based on the properties of the ingredients.

[0089] During implementation, the third temperature under the crispy roasting method is higher than the first temperature under the tender roasting method, so that the cooking temperature of the crispy roasting method is higher than that of the tender roasting method. This allows the ingredients under the tender roasting method to retain more moisture, resulting in a more tender texture. The surface of the ingredients under the crispy roasting method loses more water than the inside of the ingredients, resulting in a crispy outside and tender inside texture.

[0090] In the embodiments of this application, firstly, cooking the ingredients using different cooking methods can give the ingredients a variety of textures, thereby improving the cooking effect; secondly, each cooking stage in different cooking methods corresponds to the same or different temperatures, which can accurately control the temperature of the ingredients and reduce the possibility of cooking failure; finally, cooking the ingredients according to the temperature and air volume of the cooking chamber can ensure that all parts of the ingredients are heated evenly, thereby improving the cooking effect.

[0091] In some embodiments, each of the first operating parameters further includes the duration for which the corresponding temperature is maintained during the corresponding cooking stage; step S141 includes step S1411, wherein:

[0092] Step S1411: When the cooking method is the tender roasting method, it is determined that the first temperature in the cooking cavity during the cooking stage is the same as the second temperature in the cooking cavity during the air drying stage, and the third duration of maintaining the first temperature during the cooking stage is greater than the fourth duration of maintaining the second temperature during the air drying stage.

[0093] Here, the third duration of maintaining the first temperature during the cooking stage is longer than the fourth duration of maintaining the second temperature during the drying stage. In this way, by reducing the drying stage time, the amount of water loss on the surface of the food can be reduced, ensuring that the amount of water loss on the surface and inside of the food is roughly the same, thus obtaining a tender texture inside and out.

[0094] In some embodiments, step S142 includes step S1421, wherein:

[0095] Step S1421: When the cooking method is the crispy roasting method, it is determined that the third temperature in the cooking cavity during the cooking stage is greater than or less than the fourth temperature in the cooking cavity during the air-drying stage, and the third duration of maintaining the third temperature during the cooking stage is less than the fourth duration of maintaining the fourth temperature during the air-drying stage.

[0096] Here, the third duration of maintaining the third temperature during the cooking stage is shorter than the fourth duration of maintaining the fourth temperature during the air-drying stage. In this way, by extending the air-drying stage, the amount of water lost from the surface of the food can be increased, ensuring a significant difference in water loss between the surface and the interior, thus achieving a crispy exterior and tender interior texture.

[0097] In the embodiments of this application, each cooking stage of different cooking methods corresponds to different temperatures and durations, which can accurately control the temperature of each part of the ingredients and improve the cooking effect.

[0098] Figure 2 This is a schematic diagram illustrating the implementation flow of a cooking method provided in an embodiment of this application, applied to a cooking device with a cooking cavity, such as... Figure 2 As shown, the cooking method includes steps S21 to S24, wherein:

[0099] Step S21: Determine the cooking method for the ingredients inside the cooking cavity.

[0100] Here, step S21 corresponds to step S11 mentioned above. In implementation, the specific implementation method of step S11 mentioned above can be referred to.

[0101] Step S22: Based on the cooking method, determine the cooking process for cooking the ingredients, determine the amount of water injected into the cooking cavity during the defrosting stage of the cooking process, and the first operating parameters of the cooking device in at least two cooking stages of the cooking process. Each first operating parameter includes the airflow value flowing into the cooking cavity in the corresponding cooking stage, and the airflow value corresponding to each cooking stage is different.

[0102] Here, the cooking process includes a thawing stage and at least two cooking stages. The cooking stages may include, but are not limited to, a cooking stage, an air-drying stage, and a coloring stage.

[0103] The method of determining the cooking process based on the cooking method and the method of determining the first working parameters based on the cooking method can refer to the implementation method in step S12 above.

[0104] In some implementations, a correspondence between cooking methods and water spray volume can be pre-established. Based on this correspondence, the water spray volume corresponding to the cooking method can be determined. This correspondence can be stored in the cooking equipment or in other equipment. In practice, those skilled in the art can independently set the correspondence between cooking methods and water spray volume according to actual needs, and the embodiments of this application are not limited thereto. For example, the water spray volume for crisp roasting is less than that for tender roasting.

[0105] In some implementations, the amount of water sprayed can be adjusted based on the properties of the ingredients, which may include, but are not limited to, type, weight, and volume.

[0106] For example, for the same ingredient, different volumes require different amounts of water.

[0107] For example, different types of ingredients require different amounts of water for ingredients of similar size.

[0108] Step S23: Before cooking the ingredients, thaw the ingredients according to the amount of water sprayed.

[0109] Here, thawing refers to spraying water onto the surface of the food to bring it from a frozen state to room temperature.

[0110] Step S24: For each cooking stage, the ingredients are cooked according to the airflow value corresponding to the cooking stage.

[0111] Here, step S24 corresponds to step S13 mentioned above. In implementation, the specific implementation method of step S13 mentioned above can be referred to.

[0112] In this embodiment, the cooking method of the ingredients in the cooking cavity is determined; based on the cooking method, a cooking process for cooking the ingredients is determined, the amount of water injected into the cooking cavity during the defrosting stage of the cooking process is determined, and first operating parameters of the cooking equipment are determined for at least two cooking stages of the cooking process. Each first operating parameter includes the airflow value flowing into the cooking cavity in the corresponding cooking stage, and the airflow value corresponding to each cooking stage is different. Before cooking the ingredients, the ingredients are defrosted according to the amount of water injected; for each cooking stage, the ingredients are cooked according to the airflow value corresponding to the cooking stage. In this way, on the one hand, determining the amount of water injected based on the cooking method can improve the accuracy of the amount of water injected, thereby accelerating the defrosting speed and improving cooking efficiency; on the other hand, defrosting the ingredients according to the amount of water injected can keep the internal and external states of the ingredients consistent, reducing the possibility of poor cooking results due to surface defrosting and internal freezing.

[0113] Figure 3 This is a schematic diagram illustrating the implementation flow of a cooking method provided in an embodiment of this application, applied to a cooking device with a cooking cavity, such as... Figure 3 As shown, the cooking method includes steps S31 to S34, wherein:

[0114] Step S31: Determine the cooking method for the ingredients inside the cooking cavity.

[0115] Step S32: Using a preset correspondence, determine the cooking process that matches the cooking method and the second working parameters of the cooking equipment in each cooking stage of the cooking process. Each second working parameter includes the air volume value flowing into the cooking cavity in the corresponding cooking stage, and the air volume value corresponding to each cooking stage is different.

[0116] Here, steps S31 to S32 correspond to steps S11 to S12, respectively. In implementation, the specific implementation methods of steps S11 to S12 can be referred to.

[0117] Step S33: Based on the attribute information of the ingredients, update each of the second working parameters to obtain each of the first working parameters.

[0118] Here, the attribute information of the ingredients may include, but is not limited to, the type, weight, and volume of the ingredients.

[0119] In some implementations, the property information of the food ingredient can be obtained through sensing components.

[0120] For example, any suitable sensor capable of identifying the type of food can be used to obtain information about the type of food. For instance, an image sensor can be used to capture images of the food, and then the images can be identified to determine the type of food.

[0121] For example, any suitable sensor capable of identifying the weight of the food can be used to obtain the weight information of the food. For instance, a weight sensor can be used to obtain the weight information of the food.

[0122] In some implementations, the attribute information of the ingredient can be obtained based on a start command. The start command can be an instruction entered or selected by the user on the control panel of the cooking device, for example, the user selecting "crispy roasted chicken wings" on the touchscreen of the cooking device. The start command can also be a voice command issued by the user, for example, the user uttering the voice command "crispy roasted chicken wings". The start command can also be an instruction for the user to remotely control the device, for example, the user selecting "crispy roasted chicken wings" through the APP's operation interface and sending the start command to the cooking device via Bluetooth or a wireless network. The start commands described here are merely examples and are not intended to limit the scope of this application.

[0123] In practice, after receiving a start command, the cooking device can obtain the command word in the start command and determine the ingredient attributes based on the command word. For example, when a user selects "crispy roasted chicken wings" on the touch screen of the cooking device, the command word is "chicken wings," and the ingredient attribute is determined to be "chicken wings." The method of determining ingredient attributes here is only an example. Those skilled in the art can choose an appropriate method to determine ingredient attributes according to the actual situation, and this application embodiment is not limited in this respect.

[0124] In some implementations, different attribute information corresponds to different operating parameters. During implementation, a third correspondence between attribute information and operating parameters can be pre-established, and operating parameters matching the attribute information can be obtained based on this third correspondence. During implementation, those skilled in the art can independently determine the correspondence between attribute information and operating parameters according to actual needs; this application does not impose such limitations.

[0125] The methods for updating the second working parameter may include, but are not limited to, replacement, weighting, intersection, union, and finding the maximum / minimum value. For example, using the aforementioned third correspondence, a third working parameter matching the ingredient attribute information is obtained; this third working parameter is then used as the first working parameter. Another example is using the weighted sum / difference / mean / variance / mean squared error of the second and third working parameters as the first working parameter. In implementation, those skilled in the art can independently determine the method for updating the second working parameter according to actual needs; this application does not limit this method.

[0126] Step S34: For each cooking stage, the ingredients are cooked according to the airflow value corresponding to the cooking stage.

[0127] Here, step S34 corresponds to step S13 mentioned above. In implementation, the specific implementation method of step S13 mentioned above can be referred to.

[0128] In this embodiment, the cooking method of the ingredients in the cooking cavity is determined; a cooking process matching the cooking method is determined using a preset correspondence, and second operating parameters of the cooking equipment are determined for each cooking stage of the cooking process. Each second operating parameter includes the airflow value flowing into the cooking cavity in the corresponding cooking stage, and the airflow value corresponding to each cooking stage is different; based on the attribute information of the ingredients, each second operating parameter is updated to obtain each first operating parameter; for each cooking stage, the ingredients are cooked according to the airflow value corresponding to the cooking stage. In this way, by comprehensively determining the operating parameters of the cooking equipment through the attribute information of the ingredients and the cooking method, the accuracy and reliability of the operating parameters can be improved, thereby resulting in better cooking effects for the ingredients.

[0129] Figure 4A This is a schematic diagram of the composition structure of a cooking device provided in an embodiment of this application, as shown below. Figure 4A As shown, the cooking device 40 includes a cooking cavity 41 and a control assembly 42, wherein:

[0130] The cooking cavity 41 is used to hold the ingredients to be cooked;

[0131] The control component 42 is used to determine the cooking method of the ingredient; based on the cooking method, determine the cooking process of cooking the ingredient, and the first operating parameters of the cooking device in at least two cooking stages of the cooking process, each of the first operating parameters including the air volume value flowing into the cooking chamber in the corresponding cooking stage, and the air volume value corresponding to each cooking stage is different; for each cooking stage, the ingredient is cooked according to the air volume value corresponding to the cooking stage.

[0132] Here, the cooking cavity 41 is a cavity structure in the cooking device used to hold food ingredients. In some embodiments, a support rack can be provided inside the cooking cavity 41 to hold the food ingredients. The support rack may include, but is not limited to, a grill rack, a baking basket, a baking tray, a rotisserie, etc. The food ingredients can be any suitable for cooking.

[0133] Cooking methods may include, but are not limited to, crisp roasting and tender roasting. In some embodiments, the cooking method for the ingredients inside the cooking cavity can be determined based on a start command. The start command can be a command input or selected by the user on the control panel of the cooking device, a voice command issued by the user, or a command issued by the user through a remote control device. The start command described here is merely an example and is not intended to limit the scope of this application.

[0134] The cooking process refers to the process of cooking ingredients, which may include different stages. These stages may include, but are not limited to, pre-treatment stages and cooking stages. Pre-treatment stages may include, but are not limited to, thawing stages and marinating stages. Cooking stages may include, but are not limited to, cooking, humidifying, drying, and coloring stages.

[0135] In some implementations, a correspondence can be established in advance between the cooking method, the cooking process, and the operating parameters of the cooking equipment in each cooking stage. Based on this correspondence, the cooking process corresponding to the cooking method and the operating parameters of the cooking equipment corresponding to each cooking stage can be determined.

[0136] In some implementations, a first correspondence between cooking methods and cooking processes, and a second correspondence between cooking methods and the operating parameters of cooking equipment in each cooking stage can be established in advance. Based on the first correspondence, the cooking process corresponding to the cooking method can be determined, and based on the second correspondence, the operating parameters of cooking equipment corresponding to each cooking stage can be determined.

[0137] In some implementations, the operating parameters of the cooking equipment in each cooking stage can be updated based on the attribute information of the ingredients, according to a preset correspondence, so as to obtain the updated operating parameters of the cooking equipment in each cooking stage.

[0138] For example, if the cooking method is crispy roasting, the cooking process can be determined according to the corresponding relationship, including the cooking stage and the air drying stage. The air volume value of the cooking stage is the first air volume value, and the air volume value of the air drying stage is the second air volume value. The first air volume value is less than the second air volume value. When the ingredient is chicken wings, the second air volume value is maintained. When the ingredient is a whole chicken, the second air volume value is increased.

[0139] The first operating parameters may include, but are not limited to, the airflow rate into the cooking cavity, the duration of maintaining that airflow rate, the temperature inside the cooking cavity, the duration of maintaining the preset temperature, and the humidity inside the cooking cavity. In some embodiments, for the same cooking stage, the operating parameters corresponding to different cooking methods may be the same or different. In some embodiments, for the same ingredient, the operating parameters corresponding to each cooking stage may be the same or different.

[0140] In some implementations, the correspondence between each cooking stage and the airflow value can be obtained based on preset rules. These preset rules may include, but are not limited to, default rules, user-defined rules, rules based on user usage frequency, and user preferences.

[0141] In some embodiments, the cooking device 40 further includes a fan assembly; the fan assembly is used to introduce outside air into the cooking chamber 41 in each cooking stage; the control assembly 42 is further used to: for each cooking stage, use the fan assembly to introduce air of a corresponding air volume value into the cooking chamber 41, and use the air to perform the cooking treatment on the food.

[0142] Here, the fan assembly can be any suitable component capable of guiding air into the cooking chamber 41. For example, a fan assembly. Or, for example, a fan assembly and a switch assembly located below the fan assembly. The switch assembly is used to adjust the width of the air outlet gap so that air flows into the cooking chamber through the gap.

[0143] Figure 4B This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application, such as... Figure 4B As shown, the cooking device includes a cooking chamber 41, a controller 42 (corresponding to the control component mentioned above), and a fan assembly 43 (corresponding to the fan assembly mentioned above). The cooking chamber 41 has a support frame 411, on which the food 410 to be cooked is placed. During the cooking process, the controller 42 uses the fan assembly 43 to introduce air of a corresponding airflow value into the cooking chamber 41, and uses the air to cook the food 410 on the support frame 411.

[0144] In some embodiments, the fan assembly includes a fan assembly and a switch assembly located below the fan assembly; the control assembly 42 is further configured to: control the rotational speed of the fan assembly, and / or control the opening degree of the switch assembly to adjust the airflow value introduced into the cooking cavity 41.

[0145] Here, the fan assembly can rotate according to the speed set by the control assembly 42, drawing air from outside the cooking device into its interior. The switch assembly can change its opening degree to alter the width of the air outlet gap, thereby adjusting the airflow rate into the cooking chamber 41. The airflow rate into the cooking chamber 41 affects the rate at which the food loses moisture, and the rate of moisture loss at different cooking stages is directly related to the texture of the food. Therefore, by setting corresponding airflow values ​​for each cooking stage, the rate of moisture loss of the food at each stage can be precisely controlled, thereby achieving the desired cooking effects for different cooking methods, i.e., obtaining different food textures.

[0146] In some implementations, different airflow values ​​correspond to different rotation speeds. Table 1 shows the correspondence between the airflow level and the rotation speed of the fan assembly. As shown in Table 1, when the airflow is at the first level, the fan assembly rotates at a low speed, resulting in less airflow into the cooking chamber 41. Therefore, while cooking the food, the rate of moisture loss can be minimized, achieving the purpose of keeping the food moist. When the airflow is at the second level, the fan assembly rotates at a medium speed, resulting in a higher speed than the first level. The airflow into the cooking chamber 41 is larger, thus removing moisture from the food more quickly compared to the low airflow setting. When the airflow is at the third level, the fan assembly rotates at the highest speed, resulting in a large airflow into the cooking chamber 41. This quickly removes moisture from the food, achieving rapid drying, coloring, and crust formation. In this way, by introducing different air volume values ​​into the cooking cavity 41 at different cooking stages, the rate of water loss of the ingredients in the corresponding cooking stages can be controlled, thereby achieving a multi-dimensional cooking effect in terms of the texture of the ingredients.

[0147] Table 1. Correspondence between airflow level and fan unit speed.

[0148] First gear 0＜n≤1500 Second gear 1500＜n≤2000 Third gear 2000＜n

[0149] For different cooking methods, the working parameters for each stage of cooking the same ingredient can be the same or different.

[0150] For example, when the cooking method is tender roasting, the first air volume value flowing into the cooking cavity during the cooking stage is different from the second air volume value flowing into the cooking cavity during the drying stage, and the first duration of maintaining the first air volume value is greater than the second duration of maintaining the second air volume value; when the cooking method is crisp roasting, it is determined that the first air volume value is less than the second air volume value, and the first duration is less than the second duration.

[0151] For example, when the cooking method is tender roasting, it is determined that the first temperature inside the cooking cavity during the cooking stage is the same as the second temperature inside the cooking cavity during the air-drying stage, and the third duration for maintaining the first temperature is greater than the fourth duration for maintaining the second temperature; when the cooking method is crisp roasting, it is determined that the third temperature inside the cooking cavity during the cooking stage is greater than or less than the fourth temperature inside the cooking cavity during the air-drying stage, and the third duration for maintaining the third temperature is less than the fourth duration for maintaining the fourth temperature. Wherein, the third temperature is greater than the first temperature.

[0152] Table 2 shows the correspondence between ingredients, cooking stages, and various operating parameters under the crispy roasting method. As shown in Table 2, under the crispy roasting method, the cooking temperature of the cooking stage and the air-drying stage can be the same, but the fan speed of the cooking stage is lower than that of the air-drying stage. For different types of ingredients, the cooking temperature of chicken wings at each cooking stage is higher than that of chicken legs at each cooking stage.

[0153] Table 2. Correspondence between ingredients, cooking stages, and various working parameters

[0154]

[0155] Table 3 shows the correspondence between ingredients, cooking stages, and various working parameters under the tender roasting method. As shown in Table 3, under the tender roasting method, the cooking temperature of the cooking stage and the cooking temperature of the air-drying stage can be the same, but the fan speed of the cooking stage is different from that of the air-drying stage, and the cooking time of the cooking stage is longer than that of the air-drying stage. For different types of ingredients, the cooking time for chicken wings is shorter than the cooking time for chicken legs.

[0156] Table 3. Correspondence between ingredients, cooking stages, and various working parameters

[0157]

[0158]

[0159] In some implementations, the cooking device 40 further includes a temperature control component; the temperature control component is used to heat the air with a corresponding airflow value introduced by the fan component in each cooking stage; the control component 42 is also used to: for each cooking stage, use the temperature control component to heat the air with a corresponding airflow value introduced by the fan component in the cooking stage, so that the temperature inside the cooking cavity 41 is maintained at the temperature corresponding to the cooking stage.

[0160] Here, the temperature control component can be any suitable heating component. For example, the temperature control component includes a heating component. Alternatively, the temperature control component can be a heating component and a controller, wherein the controller is used to control the start and stop of the heating component.

[0161] In some implementations, the heating component can be an electric heating structure such as a heat pipe or resistance wire.

[0162] The temperature control component can heat the air introduced into the cooking cavity 41 to reach a corresponding temperature. When the corresponding temperature is reached, the temperature control component can stop working. In some embodiments, the cooking device may also include a temperature sensor to detect the temperature in the cooking cavity 41 in real time and feed the real-time temperature in the cooking cavity 41 back to the control component 42, so that the control component 42 controls the working state of the temperature control component according to the real-time temperature.

[0163] Figure 4C This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application, such as... Figure 4C As shown, the cooking device includes a cooking chamber 41, a controller 42 (corresponding to the control component mentioned above), a fan assembly 43 (corresponding to the fan assembly mentioned above), and a heating assembly 44 (corresponding to the temperature control component mentioned above). The cooking chamber 41 has a support frame 411, on which the food 410 to be cooked is placed. During the cooking process, the controller 42 uses the heating assembly 44 to heat the air introduced into the fan assembly 43 with a corresponding airflow value, so that the temperature inside the cooking chamber 41 is maintained at the corresponding temperature.

[0164] In some implementations, the temperature inside the cooking cavity can be adjusted in real time by controlling the fan assembly and the temperature control assembly. For example, the temperature control assembly continuously heats the air introduced into the cooking cavity 41 by the fan assembly, raising the temperature inside the cooking cavity 41 until a preset temperature is reached; the temperature control assembly stops working, and the fan assembly continues to introduce air into the cooking cavity 41, lowering the temperature inside the cooking cavity 41; or, the temperature control assembly continuously heats the air introduced into the cooking cavity 41 by the fan assembly, thereby maintaining the temperature inside the cooking cavity 41 at the preset temperature.

[0165] In some embodiments, the cooking device 40 further includes a defrosting component for defrosting ingredients during a defrosting phase; the controller 42 is also configured to determine the amount of water injected into the cooking chamber during the defrosting phase based on the cooking method; and to defrost the ingredients according to the amount of water injected before cooking them.

[0166] Here, the defrosting component can be any suitable component capable of defrosting food. For example, a steam generator. Another example is a spraying component, which includes a water storage component and a water spraying component, wherein the water storage component is used to store water, and the water spraying component is used to draw water from the water storage component and spray the water onto the surface of the food.

[0167] Figure 4D This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application, such as... Figure 4DAs shown, the cooking equipment includes a cooking chamber 41, a controller 42 (corresponding to the control component mentioned above), a fan assembly 43 (corresponding to the fan assembly mentioned above), a heating assembly 44 (corresponding to the temperature control component mentioned above), and a spray assembly 45 (corresponding to the defrosting component mentioned above). The cooking chamber 41 has a support frame 411, on which the food 410 to be cooked is placed. The spray assembly 45 includes a water storage assembly 451 and a water spraying assembly 452. During the defrosting process, the controller 42 controls the water spraying assembly 452 to draw liquid water from the water storage assembly 451 and convert the liquid water into water vapor / mist / droplets; spraying the various forms of water onto the upper and side surfaces of the food 410 to defrost the food.

[0168] Figure 4E A schematic diagram of the working process of a control component of a cooking device provided in an embodiment of this application is shown below. Figure 4E As shown, where:

[0169] Step S410: Based on the start command, determine that the type of food in the cooking cavity is chicken wings and the cooking method is crispy roasting.

[0170] Step S411: Based on the crispy roasting method, the cooking process is determined to include a cooking stage and an air-drying stage. The corresponding working parameters in the cooking stage are a first air volume value, a temperature of 180 degrees Celsius, and a holding time of 5 minutes. The corresponding working parameters in the air-drying stage are a second air volume value, a temperature of 190 degrees Celsius, and a holding time of 8 minutes. The first air volume value is less than the second air volume value.

[0171] Step S412: During the cooking stage, start the fan assembly and temperature control assembly; use the fan assembly to introduce air of the first air volume value into the cooking cavity; use the temperature control assembly to heat the air in the cooking cavity to 180 degrees and maintain it for 5 minutes to cook the chicken wings.

[0172] In step S413, during the air-drying stage, the rotation speed of the fan assembly is increased, air of the second air volume value is introduced into the cooking cavity, and the air in the cooking cavity is heated to 190 degrees by the temperature control assembly and maintained for 8 minutes to air-dry the chicken wings.

[0173] Figure 4F A schematic diagram of the working process of a control component of a cooking device provided in an embodiment of this application is shown below. Figure 4F As shown, where:

[0174] Step S420: Based on the start command, determine that the type of food in the cooking cavity is chicken leg and the cooking method is tender roasting.

[0175] Step S421: Based on the tender roasting method, the cooking process is determined to include a cooking stage and an air-drying stage. The corresponding working parameters in the cooking stage are a first air volume value, a temperature of 120 degrees Celsius, and a holding time of 15 minutes. The corresponding working parameters in the air-drying stage are a second air volume value, a temperature of 120 degrees Celsius, and a holding time of 7 minutes. The first air volume value is different from the second air volume value.

[0176] Step S422: During the cooking stage, the fan assembly and temperature control assembly are activated; the fan assembly is used to introduce air of the first air volume value into the cooking cavity; the temperature control assembly is used to heat the air in the cooking cavity to 120 degrees and maintain it for 15 minutes to cook the chicken legs.

[0177] In step S423, during the air-drying stage, the fan assembly is used to introduce air of the second air volume value into the cooking cavity, and the temperature control assembly is used to maintain the temperature inside the cooking cavity at 120 degrees Celsius for 7 minutes to air-dry the chicken legs.

[0178] Figure 4G A schematic diagram of the working process of a control component of a cooking device provided in an embodiment of this application is shown below. Figure 4G As shown, where:

[0179] Step S430: Based on the start command, determine that the type of food in the cooking cavity is frozen French fries and the cooking method is crispy roasting.

[0180] Step S431: Based on the crispy roasting method, the cooking process is determined to include a defrosting stage, a cooking stage, and an air-drying stage. In the defrosting stage, the amount of water injected into the cooking cavity is the first water spray volume. In the cooking stage, the corresponding working parameters are the first air volume value, the temperature is 120 degrees Celsius, and the holding time is 20 minutes. In the air-drying stage, the corresponding working parameters are the second air volume value, the temperature is 150 degrees Celsius, and the holding time is 5 minutes. The first air volume value is less than the second air volume value.

[0181] Step S432: During the defrosting stage, start the steam generator and defrost the French fries according to the first water spray volume.

[0182] Step S433: During the cooking stage, stop the steam generator and start the fan assembly and temperature control assembly; use the fan assembly to introduce air of the first air volume value into the cooking chamber; use the temperature control assembly to heat the air in the cooking chamber to 120 degrees and maintain it for 20 minutes to cook the fries.

[0183] In step S434, during the air-drying stage, the fan assembly is used to introduce air of the second air volume value into the cooking cavity, and the temperature control assembly is used to continue heating the air so that the temperature inside the cooking cavity is 150 degrees and maintained for 5 minutes to air-dry the fries.

[0184] In this embodiment, firstly, determining the cooking process based on the cooking method can improve the accuracy of the cooking process, thereby improving the cooking effect of the ingredients; secondly, determining different air volume values ​​for different cooking stages of the cooking equipment based on the cooking method can improve the accuracy of the air volume values. Since the air volume in the cooking chamber directly affects the ingredients, causing moisture loss, using a highly accurate air volume value can precisely control the rate of moisture loss in the ingredients at each cooking stage, further improving the cooking effect; finally, using different air volume values ​​at different cooking stages can result in inconsistent surface moisture loss rates, achieving a multi-dimensional texture and further enhancing the cooking effect.

[0185] Based on the foregoing embodiments, this application provides a cooking device. The various units and modules included in the device can be implemented by a processor in a computer device; of course, they can also be implemented by specific logic circuits. In the implementation process, the processor can be a central processing unit (CPU), a microprocessor (MPU), a digital signal processor (DSP), or a field-programmable gate array (FPGA), etc.

[0186] Figure 5 This application provides a schematic diagram of the composition of a cooking device, applicable to cooking equipment with a cooking cavity, such as... Figure 5 As shown, the device 50 includes a first determining module 51, a second determining module 52, and a processing module 53, wherein:

[0187] The first determining module 51 is used to determine the cooking method of the ingredients in the cooking cavity;

[0188] The second determining module 52 is used to determine, based on the cooking method, the cooking process of cooking the ingredients and the first operating parameters of the cooking equipment in at least two cooking stages of the cooking process, each of the first operating parameters including the air volume value flowing into the cooking chamber in the corresponding cooking stage, and the air volume value corresponding to each cooking stage is different.

[0189] The processing module 53 is used to process the ingredients according to the air volume value corresponding to each cooking stage.

[0190] In some embodiments, the cooking method includes a crisp roasting method and a tender roasting method, and each of the first operating parameters further includes the duration for which the corresponding airflow value is maintained in the corresponding cooking stage, wherein the at least two cooking stages include a cooking stage and a drying stage; the second determining module 52 is further configured to: when the cooking method is a tender roasting method, determine that the first airflow value flowing into the cooking cavity in the cooking stage is different from the second airflow value flowing into the cooking cavity in the drying stage, and that the first duration for maintaining the first airflow value in the cooking stage is greater than the second duration for maintaining the second airflow value in the drying stage; when the cooking method is a crisp roasting method, determine that the first airflow value flowing into the cooking cavity in the cooking stage is less than the second airflow value flowing into the cooking cavity in the drying stage, and that the first duration for maintaining the first airflow value in the cooking stage is less than the second duration for maintaining the second airflow value in the drying stage.

[0191] In some embodiments, the second determining module 52 is further configured to: when the cooking method is the tender roasting method, determine that the first airflow value flowing into the cooking cavity during the cooking stage is at a first level, and the second airflow value flowing into the cooking cavity during the air-drying stage is at the first level, the second level, or the third level, wherein the airflow value in the first level, the second level, and the third level increases sequentially; and when the cooking method is the crisp roasting method, determine that the first airflow value flowing into the cooking cavity during the cooking stage is at the first level or the second level, and the second airflow value flowing into the cooking cavity during the air-drying stage is at the third level.

[0192] In some embodiments, the cooking method includes a crisp roasting method and a tender roasting method, and each of the first operating parameters further includes the temperature inside the cooking cavity in the corresponding cooking stage, wherein the at least two cooking stages include a cooking stage and a drying stage; the second determining module 52 is further configured to: when the cooking method is tender roasting, determine that the first temperature inside the cooking cavity in the cooking stage is the same as the second temperature inside the cooking cavity in the drying stage; and when the cooking method is crisp roasting, determine that the third temperature inside the cooking cavity in the cooking stage is different from the fourth temperature inside the cooking cavity in the drying stage, and that the third temperature is greater than the first temperature.

[0193] In some embodiments, each of the first operating parameters further includes the duration for maintaining the corresponding temperature in the corresponding cooking stage; the second determining module 52 is further configured to: when the cooking method is the tender roasting method, determine that the first temperature in the cooking cavity in the cooking stage is the same as the second temperature in the cooking cavity in the air-drying stage, and the third duration for maintaining the first temperature in the cooking stage is greater than the fourth duration for maintaining the second temperature in the air-drying stage; when the cooking method is the crisp roasting method, determine that the third temperature in the cooking cavity in the cooking stage is greater than or less than the fourth temperature in the cooking cavity in the air-drying stage, and the third duration for maintaining the third temperature in the cooking stage is less than the fourth duration for maintaining the fourth temperature in the air-drying stage.

[0194] In some embodiments, the cooking process further includes a defrosting stage in addition to the at least two cooking stages, and the second determining module 52 is further configured to: determine the amount of water injected into the cooking cavity during the defrosting stage based on the cooking method; the processing module 53 is further configured to defrost the ingredients according to the amount of water injected before performing the cooking process on the ingredients.

[0195] In some embodiments, the second determining module 52 is further configured to: determine a cooking process matching the cooking method and a second working parameter of the cooking equipment in each cooking stage of the cooking process using a preset correspondence; and update each second working parameter based on the attribute information of the ingredients to obtain each first working parameter.

[0196] The descriptions of the above device embodiments are similar to those of the above method embodiments, and have similar beneficial effects. For technical details not disclosed in the device embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0197] It should be noted that, in the embodiments of this application, if the above-described cooking method is implemented as a software functional 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 solution of the embodiments of this application, or the part that contributes to the related technology, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), magnetic disks, or optical disks. Thus, the embodiments of this application are not limited to any specific hardware and software combination.

[0198] Correspondingly, this application provides a cooking device, which includes a cooking cavity, a memory, and a processor. The cooking cavity is used to hold ingredients to be cooked. The memory stores a computer program that can run on the processor. The processor executes the computer program to implement the steps of the cooking method provided in the above embodiments.

[0199] Correspondingly, embodiments of this application provide a computer-readable storage medium storing a computer program thereon, which, when executed by a processor, implements the steps in the cooking method provided in the above embodiments.

[0200] It should be noted that the descriptions of the storage medium and device embodiments above are similar to the descriptions of the method embodiments above, and have similar beneficial effects. For technical details not disclosed in the storage medium and device embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0201] It should be understood that the phrase "one embodiment" or "an embodiment" throughout the specification means that a specific feature, structure, or characteristic related to the embodiment is included in at least one embodiment of this application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. Furthermore, these specific features, structures, or characteristics can be combined in any suitable manner in one or more embodiments. It should be understood that in the various embodiments of this application, the sequence numbers of the above-described processes do not imply a sequential order of execution; the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application. The sequence numbers of the above-described embodiments are merely descriptive and do not represent the superiority or inferiority of the embodiments.

[0202] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element.

[0203] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods, such as: multiple units or components can be combined, or integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the various components shown or discussed can be through some interfaces, and the indirect coupling or communication connection between devices or units can be electrical, mechanical, or other forms.

[0204] The units described above as separate components may or may not be physically separate, and the components shown as units may or may not be physical units; they may be located in one place or distributed across multiple network units; some or all of the units may be selected to achieve the purpose of this embodiment according to actual needs. Furthermore, the functional units in the embodiments of this application may all be integrated into one processing unit, or each unit may be a separate unit, or two or more units may be integrated into one unit; the integrated unit may be implemented in hardware or in a combination of hardware and software functional units.

[0205] Those skilled in the art will understand that all or part of the steps of the above method embodiments can be implemented by hardware related to program instructions. The aforementioned program can be stored in a computer-readable storage medium. When the program is executed, it performs the steps of the above method embodiments. The aforementioned storage medium includes various media that can store program code, such as mobile storage devices, read-only memory (ROM), magnetic disks, or optical disks.

[0206] Alternatively, if the integrated units described above are implemented as software functional modules and sold or used as independent products, they can also be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the embodiments of this application, or the parts that contribute to related technologies, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as mobile storage devices, ROMs, magnetic disks, or optical disks.

[0207] The above description is merely an embodiment of this application, but the scope of protection of this application is not limited thereto. Any changes or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application.

[0208] The above description is merely a preferred embodiment of this application and is not intended to limit the scope of protection of this application.

Claims

1. A cooking method, characterized in that, The method, applied to a cooking apparatus having a cooking cavity, comprises: Determine the cooking method for the ingredients inside the cooking cavity; Based on the cooking method, a cooking process for cooking the ingredients is determined, and the first operating parameters of the cooking equipment in at least two cooking stages of the cooking process are determined. Each first operating parameter includes the air volume value flowing into the cooking chamber in the corresponding cooking stage. The air volume value corresponding to each cooking stage is different. The cooking method includes a crisp roasting method and a tender roasting method. The at least two cooking stages include a cooking stage and a drying stage. For each cooking stage, the ingredients are cooked according to the airflow value corresponding to that cooking stage. The step of determining the cooking process for cooking the ingredients, and the first operating parameters of the cooking equipment in at least two cooking stages of the cooking process, based on the cooking method, includes: When the cooking method is tender roasting, it is determined that the first air volume value flowing into the cooking cavity during the cooking stage is different from the second air volume value flowing into the cooking cavity during the air drying stage; When the cooking method is crisp roasting, it is determined that the first airflow value flowing into the cooking cavity during the cooking stage is less than the second airflow value flowing into the cooking cavity during the drying stage.

2. The method according to claim 1, characterized in that, Each of the first operating parameters also includes the duration for which the corresponding airflow value is maintained during the corresponding cooking stage; The step of determining the cooking process for cooking the ingredients, and the first operating parameters of the cooking equipment in at least two cooking stages of the cooking process, based on the cooking method, includes: When the cooking method is a tender roasting method, it is determined that the first duration of maintaining the first air volume value during the cooking stage is greater than the second duration of maintaining the second air volume value during the drying stage; When the cooking method is a crisping method, it is determined that the first duration for maintaining the first air volume value during the cooking stage is less than the second duration for maintaining the second air volume value during the drying stage.

3. The method according to claim 2, characterized in that, When the cooking method is tender roasting, determining that the first airflow value flowing into the cooking cavity during the cooking stage is different from the second airflow value flowing into the cooking cavity during the drying stage includes: When the cooking method is the tender roasting method, it is determined that the first air volume value flowing into the cooking cavity during the cooking stage is at the first level, and the second air volume value flowing into the cooking cavity during the air drying stage is at the first level, the second level, or the third level, wherein the air volume value in the first level, the second level, and the third level increases sequentially. When the cooking method is crisp roasting, determining that the first airflow value flowing into the cooking cavity during the cooking stage is less than the second airflow value flowing into the cooking cavity during the drying stage includes: When the cooking method is the crispy roasting method, it is determined that the first air volume value flowing into the cooking cavity during the cooking stage is at the first level or the second level, and the second air volume value flowing into the cooking cavity during the air drying stage is at the third level.

4. The method according to any one of claims 1 to 3, characterized in that, The cooking method includes a crisp roasting method and a tender roasting method. Each of the first working parameters also includes the temperature inside the cooking cavity in the corresponding cooking stage. The at least two cooking stages include a cooking stage and a drying stage. The step of determining the cooking process for cooking the ingredients, and the first operating parameters of the cooking equipment in at least two cooking stages of the cooking process, based on the cooking method, includes: When the cooking method is tender roasting, the first temperature inside the cooking cavity during the cooking stage is determined to be the same as the second temperature inside the cooking cavity during the air-drying stage; When the cooking method is crisp roasting, it is determined that the third temperature in the cooking cavity during the cooking stage is different from the fourth temperature in the cooking cavity during the air drying stage, and the third temperature is greater than the first temperature.

5. The method according to claim 4, characterized in that, Each of the first operating parameters also includes the duration of maintaining the corresponding temperature during the corresponding cooking stage; When the cooking method is tender roasting, determining that the first temperature inside the cooking cavity during the cooking stage is the same as the second temperature inside the cooking cavity during the air-drying stage includes: When the cooking method is the tender roasting method, it is determined that the first temperature in the cooking cavity during the cooking stage is the same as the second temperature in the cooking cavity during the air drying stage, and the third duration of maintaining the first temperature during the cooking stage is greater than the fourth duration of maintaining the second temperature during the air drying stage. When the cooking method is a crisp-roasting method, determining that the third temperature inside the cooking cavity during the cooking stage is different from the fourth temperature inside the cooking cavity during the air-drying stage includes: When the cooking method is the crispy roasting method, it is determined that the third temperature in the cooking cavity during the cooking stage is greater than or less than the fourth temperature in the cooking cavity during the air-drying stage, and the third duration of maintaining the third temperature during the cooking stage is less than the fourth duration of maintaining the fourth temperature during the air-drying stage.

6. The method according to any one of claims 1 to 3, characterized in that, The cooking process also includes a defrosting stage in addition to the at least two cooking stages, and the method further includes: Based on the cooking method, determine the amount of water injected into the cooking cavity during the defrosting stage; Before cooking the ingredients, the ingredients are thawed according to the specified amount of water sprayed.

7. The method according to any one of claims 1 to 3, characterized in that, The step of determining the cooking process for cooking the ingredients, and the first operating parameters of the cooking equipment in at least two cooking stages of the cooking process, based on the cooking method, includes: Using a preset correspondence, a cooking process matching the cooking method is determined, as well as the second operating parameters of the cooking equipment in each cooking stage of the cooking process; Based on the attribute information of the ingredients, each of the second working parameters is updated to obtain each of the first working parameters.

8. A cooking device, characterized in that, include: The cooking cavity is used to hold ingredients that are about to be cooked. A control component for determining the cooking method of the ingredients within the cooking cavity; Based on the cooking method, a cooking process for cooking the ingredients is determined, and first operating parameters of the cooking equipment in at least two cooking stages of the cooking process are determined. Each first operating parameter includes the airflow value flowing into the cooking chamber in the corresponding cooking stage. The airflow value corresponding to each cooking stage is different. The cooking method includes a crisp roasting method and a tender roasting method. The at least two cooking stages include a cooking stage and a drying stage. For each cooking stage, the ingredients are cooked according to the airflow value corresponding to the cooking stage. The control component is configured to, when the cooking method is tender roasting, determine that a first airflow value flowing into the cooking cavity during the cooking stage is different from a second airflow value flowing into the cooking cavity during the air-drying stage; and when the cooking method is crisp roasting, determine that the first airflow value flowing into the cooking cavity during the cooking stage is less than the second airflow value flowing into the cooking cavity during the air-drying stage.

9. The device according to claim 8, characterized in that, The cooking equipment also includes a fan assembly; The fan assembly is used to introduce outside air into the cooking chamber during each of the cooking stages; The control component is further configured to: for each cooking stage, use the fan component to introduce air of a corresponding air volume value into the cooking chamber, and use the air to perform the cooking process on the ingredients.

10. The device according to claim 9, characterized in that, The fan assembly includes a fan assembly and a switch assembly located below the fan assembly; The control component is further configured to: control the rotational speed of the fan assembly, and / or control the opening / closing degree of the switch assembly to adjust the airflow value introduced into the cooking cavity.

11. The device according to claim 9 or 10, characterized in that, The cooking equipment also includes a temperature control component; The temperature control component is used to heat the air with the corresponding air volume value introduced by the fan component in each cooking stage. The control component is further configured to: for each cooking stage, use the temperature control component to heat the air introduced into the fan component by the air volume value corresponding to the cooking stage, so that the temperature inside the cooking cavity is maintained at the temperature corresponding to the cooking stage.

12. A cooking apparatus, characterized in that, A cooking apparatus for use with a cooking cavity, the apparatus comprising: The first determining module is used to determine the cooking method of the ingredients in the cooking cavity; The second determining module is used to determine, based on the cooking method, the cooking process of cooking the ingredients and the first working parameters of the cooking equipment in at least two cooking stages of the cooking process, each of the first working parameters including the air volume value flowing into the cooking cavity in the corresponding cooking stage, and the air volume value corresponding to each cooking stage is different, the cooking method includes a crisp roasting method and a tender roasting method, and the at least two cooking stages include a cooking stage and a drying stage. The processing module is used to process the ingredients according to the air volume value corresponding to each cooking stage. The second determining module is configured to, when the cooking method is tender roasting, determine that the first airflow value flowing into the cooking cavity during the cooking stage is different from the second airflow value flowing into the cooking cavity during the air-drying stage; and when the cooking method is crisp roasting, determine that the first airflow value flowing into the cooking cavity during the cooking stage is less than the second airflow value flowing into the cooking cavity during the air-drying stage.

13. A cooking appliance, characterized in that, The cooking device includes a cooking cavity, a memory, and a processor, wherein: The cooking cavity is used to hold the ingredients to be cooked; The memory is used to store computer programs that can run on a processor; The processor is configured to implement the steps of the method according to any one of claims 1 to 7 when executing the program.

14. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 7.

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