A method and device for controlling the juice collection of oven-stewed dishes and an oven

Abstract

The present application relates to a method, device and oven for controlling the absorption of stewed food in an oven, and belongs to the technical field of smart home appliances. The method comprises: obtaining the initial weight of a pot containing food to be absorbed and the initial height of the soup, obtaining a target soup height range according to the cooking type and the initial height of the soup, obtaining a target weight loss rate range and a target burnt rate range according to the cooking type and the initial weight, starting cooking and ending cooking according to the target soup height range, the target weight loss rate range and the target burnt rate range; during the cooking process, the heating temperature is controlled by using the consumed weight, the soup height and the burnt rate, and it is determined whether the absorption of the soup is completed, so that the absorption of the stewed food can be completed without the user having to pay attention to the stewing situation for a long time, thereby improving the user experience and effectively avoiding the problem of overflowing the pot or stewing due to human error.

Description

Technical Field

[0001] The present application relates to the technical field of smart home appliances, and in particular to a method and device for controlling the collection of juice from oven-cooked stews, and an oven. Background Art

[0002] There are many ways to cook in everyday life, including steaming, baking, deep-frying, pan-frying, braising, and stewing. However, only baking and deep-frying are two cooking methods that can be performed in the oven, which are relatively rare. Stewing is very common in Chinese households. Stewing meat on the stove requires users to constantly monitor the food and adjust the heat accordingly. This also requires a long time for the stew to thicken, resulting in a poor user experience and a high risk of overflowing or burnt meat due to human error. Summary of the Invention

[0003] To this end, the present invention provides a control method, device and oven for collecting juices in an oven stew, so as to solve the problem in the prior art that the user needs to pay attention to changes in food at any time and then adjust the firepower. The user needs to pay continuous attention to the stewing situation for a long time, which leads to poor user experience. At the same time, it is easy to cause overflowing of the pot or burnt stew due to human error.

[0004] In a first aspect, a method for controlling the collection of juice from oven-cooked stews is provided, the method comprising:

[0005] Obtaining the initial weight of a pot containing food to be harvested and the initial height of the soup; the food includes ingredients and soup;

[0006] Obtaining a target soup height range based on the cooking type and the initial soup height; the cooking type is the corresponding type selected by the user when starting cooking;

[0007] Obtaining a target weight loss rate range and a target burn rate range according to the cooking type and the initial weight;

[0008] Cooking is started and ended according to the target soup height range, target weight loss rate range and target burnt rate range.

[0009] Furthermore, the starting of cooking and ending of cooking according to the target soup height range, the target weight loss rate range, and the target burnt rate range include:

[0010] Obtaining a real-time weight loss rate every first preset time period;

[0011] Obtaining the real-time soup height and real-time burn rate every second preset time;

[0012] Adjusting the heating temperature according to the real-time weight loss rate, the real-time soup height or the real-time burn rate;

[0013] If the real-time soup height falls within the target soup height range, and the real-time weight loss rate falls within the target weight loss rate range, and the real-time burn rate falls within the target burn rate range, the cooking is ended, i.e., the soup collection is ended.

[0014] Furthermore, the adjusting the heating temperature according to the real-time weight loss rate, the real-time soup height or the real-time burn rate includes:

[0015] After starting the cooking for the third preset time, if the real-time soup height is greater than the initial soup height × the first preset percentage, or the real-time weight loss rate is less than the initial weight × the second preset percentage, the heating temperature is increased to speed up the boiling of the soup.

[0016] Furthermore, the adjusting the heating temperature according to the real-time weight loss rate, the real-time soup height or the real-time burn rate includes:

[0017] If the real-time burn rate is greater than the preset burn rate, the heating temperature is reduced to slow down the expansion of the food surface interaction area.

[0018] Furthermore, obtaining the real-time burn rate every second preset time period includes:

[0019] obtaining a status image of the upper surface of the food in the cookware at a second preset time interval;

[0020] Dividing the state image into a preset number of unit images;

[0021] Performing a burnt determination operation on each of the unit images;

[0022] The burnt image determination operation is as follows: obtaining the blackness and chroma of the unit image; if the chroma minus the blackness is greater than a preset degree, and the red value of the chroma is greater than a preset red value, then the unit image is determined to be in a burnt state;

[0023] The ratio of the number of unit images in a fuzzy state to the preset number is used as the real-time fuzziness rate.

[0024] Furthermore, obtaining the initial weight of the pot containing food and the initial height of the soup includes:

[0025] The initial weight and the initial height of the soup are obtained respectively by a weighing device at the bottom of the oven cavity and a water level monitoring device embedded in the wall of the pot.

[0026] Furthermore, obtaining a target soup height range based on the cooking type and the initial soup height includes:

[0027] The target soup height range is obtained from a soup collection database according to the cooking type and the initial soup height. The cooking type, the initial soup height and the corresponding target soup height range are preset in the soup collection database.

[0028] Furthermore, obtaining a target weight loss rate range and a target burnt rate range based on the cooking type and the initial weight includes:

[0029] The target weight loss rate range and target burn rate range corresponding to the cooking type and the initial weight are obtained from the juice collection database. The cooking type and the initial weight and the corresponding target weight loss rate range and the target burn rate range are preset in the juice collection database.

[0030] In a second aspect, a device for controlling the collection of stew juice in an oven is provided, the device comprising:

[0031] The device comprises:

[0032] An acquisition module is used to obtain the initial weight of the pot containing the food to be harvested and the initial height of the soup; the food includes ingredients and soup;

[0033] A first query module is configured to obtain a target soup height range based on a cooking type and an initial soup height; the cooking type is a corresponding type selected by a user when starting cooking;

[0034] A second query module is configured to obtain a target weight loss rate range and a target burn rate range according to the cooking type and the initial weight;

[0035] The cooking start-stop module is used to start cooking and end cooking according to the target soup height range, target weight loss rate range and target burnt rate range.

[0036] In a third aspect, an oven is provided, wherein the oven applies any of the above-mentioned methods for controlling the collection of stew juice in an oven, comprising:

[0037] A weighing device at the bottom of the oven cavity is used to obtain the initial weight of the pot containing the food to be harvested;

[0038] A water level monitoring device embedded in the wall of the pot is used to obtain the initial height of the soup in the pot containing the food to be harvested;

[0039] A camera device is located on the top of the oven cavity, and is located above the pot, for obtaining the burn rate of the food to be cooked.

[0040] The present invention adopts the above technical solution and has at least the following beneficial effects:

[0041] Provided are a control method, device, and oven for collecting soup from oven stews. The method comprises the following steps: first, obtaining the initial weight of a pot containing food to be collected and the initial height of the soup; obtaining a target soup height range based on the cooking type and the initial height of the soup; obtaining a target weight loss rate range and a target burn rate range based on the cooking type and the initial weight; starting cooking and ending cooking based on the target soup height range, target weight loss rate range, and target burn rate range; and controlling the heating temperature and determining whether the soup collection is complete based on the consumed weight, soup height, and burn rate during the cooking process. This method eliminates the need for the user to continuously monitor the stewing process for a long period of time, thereby improving user experience and effectively avoiding problems of pot overflow or burnt stew caused by human error.

[0042] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0044] Figure 1 This is a flow chart of a method for controlling the collection of sauce from oven-cooked stews, according to an exemplary embodiment of the present invention;

[0045] Figure 2 is a flow chart of a method for controlling the collection of sauce from oven-cooked stews, shown in another exemplary embodiment of the present invention;

[0046] Figure 3 is a schematic diagram of a control device for collecting juice from oven-cooked stews according to an exemplary embodiment of the present invention;

[0047] Figure 4 is a structural schematic diagram of an oven shown in an exemplary embodiment of the present invention;

[0048] Figure 5 is a schematic structural diagram of a cookware according to an exemplary embodiment of the present invention;

[0049] Figure numerals: 1-oven, 2-cooker, 3-weighing device, 4-camera device, 5-water level monitoring device. DETAILED DESCRIPTION

[0050] In order to make the purpose, technical solutions and advantages of this application more clear, the following further describes this application in detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain this application and are not intended to limit this application.

[0051] Stovetop stews heat meat through combustion. Controlling the heat requires starting with a high boil and then reducing it to a low simmer to evenly heat the meat. Prolonged heating helps melt and release fat, while also promoting the Maillard reaction, making the meat more flavorful and tender. The broth gradually reduces and thickens. However, constant attention is required during stovetop stewing to prevent overflow and burns.

[0052] The embodiments of the present application provide a method, device, and oven for controlling the reduction of stew juice in an oven. During the cooking process, the heating temperature is controlled by using three factors: consumed weight, soup height, and burnt rate, and whether the soup is reduced is determined. This method allows the reduction of stew juice without the user having to continuously monitor the stewing process for a long time, thereby improving the user experience and effectively avoiding problems such as overflowing the pot or burnt stew caused by human error.

[0053] The method of this application is described below through specific examples.

[0054] See also Figure 1 , Figure 1 This is a flow chart of a method for controlling the collection of stew sauce in an oven according to an exemplary embodiment of the present invention. Figure 1 , the method comprising:

[0055] Step S11, obtaining the initial weight of the pot containing the food to be collected and the initial height of the soup; the food includes ingredients and soup;

[0056] Step S12: obtaining a target soup height range based on the cooking type and the initial soup height; the cooking type is the corresponding type selected by the user when starting cooking;

[0057] Step S13: obtaining a target weight loss rate range and a target burn rate range according to the cooking type and the initial weight;

[0058] Step S14: Start cooking and end cooking according to the target soup height range, target weight loss rate range, and target burn rate range.

[0059] It should be noted that the control method for collecting juice from oven stews provided in this embodiment is applicable in specific practice to scenarios including but not limited to: ovens, steaming boxes and other stoves that require stewing.

[0060] Specifically, the cooking type is determined based on the type of ingredients, the amount of ingredients used, and the ratio of ingredients to soup. For example, the type of ingredients is a small amount of soft and glutinous stewed pork ribs, the type of ingredients is pork ribs, the amount of ingredients used is the number of grams of ingredients corresponding to a small amount, and the ratio of ingredients to soup is the soup ratio corresponding to soft and glutinous.

[0061] It can be understood that the control method for collecting soup of oven stews provided in this embodiment first obtains the initial weight of the pot containing the food to be collected and the initial height of the soup, obtains the target soup height range according to the cooking type and the initial height of the soup, obtains the target weight loss rate range and the target burnt rate range according to the cooking type and the initial weight, starts cooking and ends cooking according to the target soup height range, the target weight loss rate range and the target burnt rate range; during the cooking process, the heating temperature is controlled by the three aspects of the consumed weight, the soup height and the burnt rate, and it is determined whether the soup is collected. The user does not need to pay attention to the stewing situation for a long time to complete the collection of the stew, which improves the user experience and can effectively avoid the problem of overflowing the pot or stewing due to human error.

[0062] In specific practice, "obtaining the initial weight of the pot containing food and the initial height of the soup" in step S11 includes: obtaining the initial weight and the initial height of the soup respectively through the weighing device at the bottom of the oven cavity and the water level monitoring device embedded in the wall of the pot.

[0063] In specific practice, "obtaining the target soup height range based on the cooking type and the initial height of the soup" in step S12 includes: obtaining the target soup height range from the juice collection database based on the cooking type and the initial height of the soup, and the juice collection database is preset with the cooking type and the initial height of the soup and the corresponding target soup height range.

[0064] It should be noted that the cooking types and initial soup heights and the corresponding target soup height ranges preset in the juice collection database are obtained through multiple experiments to obtain multiple soup height ranges corresponding to multiple cooking types and initial soup heights under optimal juice collection, that is, multiple target soup height ranges corresponding to multiple cooking types and initial soup heights.

[0065] In specific practice, in step S13, "obtaining the target weight loss rate range and target burn rate range based on the cooking type and initial weight" includes: obtaining the corresponding target weight loss rate range and target burn rate range from the juice collection database based on the cooking type and initial weight, and the juice collection database is preset with the cooking type and initial weight and the corresponding target weight loss rate range and target burn rate range.

[0066] It should be noted that the cooking type and initial weight preset in the juice collection database and the target weight loss rate range and target burnt rate range corresponding to the cooking type and initial weight are the target weight loss rate range and target burnt rate range corresponding to the optimal juice collection obtained after multiple experiments.

[0067] In specific practice, step S14 of "starting cooking and ending cooking according to the target soup height range, target weight loss rate range and target burnt rate range" includes: obtaining the real-time weight loss rate every first preset time period; obtaining the real-time soup height and real-time burnt rate every second preset time period; adjusting the heating temperature according to the real-time weight loss rate, the real-time soup height or the real-time burnt rate; if the real-time soup height falls within the target soup height range, and the real-time weight loss rate falls within the target weight loss rate range, and the real-time burnt rate falls within the target burnt rate range, then control to end cooking, that is, end the soup collection.

[0068] Specifically, after starting the third preset cooking time, if the real-time soup height is greater than the initial soup height × the first preset percentage, or the real-time weight loss rate is less than the initial weight × the second preset percentage, the heating temperature is increased to speed up the boiling of the soup; if the real-time burnt rate is greater than the preset burnt rate, the heating temperature is reduced to slow down the expansion of the interaction area of ​​the food surface.

[0069] It should be noted that the first preset time, the second preset time, the third preset time and the preset burnt rate are all set according to the cooking type, the initial weight and the initial height of the soup.

[0070] In one embodiment, a real-time burn rate is obtained every second preset time period, including: obtaining a status picture of the upper surface of the food in the cookware every second preset time period; dividing the status picture into a preset number of unit pictures; performing a burn determination operation on each unit picture; the burn determination operation is: obtaining the blackness and chroma in the unit picture; if the chroma minus the blackness is greater than a preset degree, and the red value in the chroma is greater than a preset red value, then the unit picture is determined to be in a burnt state; and the ratio of the number of unit pictures in the burnt state to the preset number is used as the real-time burn rate.

[0071] It should be noted that the preset degree, preset number and preset red value are all set according to the cooking type.

[0072] It can be understood that the technical solution provided in this embodiment can accurately judge the burntness of ingredients through image recognition technology, thereby better controlling the firepower to make the soup thicker.

[0073] See also Figure 2 , Figure 2 This is a flow chart of a method for controlling the collection of stew sauce in an oven according to another exemplary embodiment of the present invention. Figure 2 The stew pot has a water level monitoring module embedded in the inner wall of the pot. When cooking is started, it automatically matches the recommended range A for the soup to drop. Before cooking, it automatically records the initial height A1 of the soup in the pot. During the cooking process, the height of the soup dropping is monitored at a fixed time. The data can be viewed in real time through the APP.

[0074] The camera is located in the upper right corner of the cooking pot and has a color value acquisition function. It monitors the changes in the color, blackness, and redness of the food surface during cooking, calculates the burn percentage (relative to the pot diameter), and matches the recommended burn range M of the food surface. The cooking status of the food can be viewed in real time through the app.

[0075] There is a weighing module at the bottom of the oven cavity. When you put the pot on it, the weight M1 will be automatically recorded before starting cooking, and the cooking weight loss rate will be automatically matched to the recommended range M.

[0076] One-touch stew mode: When stew mode is activated, the app or oven prompts you to place the pot containing food in the middle of the oven cavity. The oven then automatically weighs the pot and records its initial weight M1. The water level monitoring module on the pot wall records the initial height of the soup before cooking, A1, matching the recommended range for surface burntness, B. During the cooking process, the weighing module automatically weighs the pot every 5 minutes and records the data. After 30 minutes of cooking, the water level monitoring module on the pot wall monitors and records the soup height every 10 minutes.

[0077] Case 1: After 30 minutes of cooking, if the water level monitoring module on the pot wall detects that the liquid has dropped by less than 5%, the program automatically adjusts the temperature of the lower heating element Q1, simulating a high-heat cooktop to reduce the liquid and accelerate the boiling of the liquid. When the food reaches the recommended range A for liquid reduction, the recommended range M for weight loss, and the recommended range B for burnt food, the app or oven notifies the user that cooking is complete and the food is removed.

[0078] Situation 2: If the camera detects that the food surface is 20% burnt during cooking, the program automatically adjusts the upper heating element temperature S1 to slow the expansion of the burnt area on the food surface. When the food reaches the recommended range A for liquid drop, the recommended range M for cooking weight loss, and the recommended range B for food surface burnt, the app or oven reminds the user that cooking is complete and to remove the food.

[0079] It should be noted that by controlling the on-off ratio of the upper heating tube of the oven and setting the temperature range S, and the on-off ratio of the lower heating tube and setting the temperature range Q, the cooking of the stove is simulated. At the same time, the weighing module at the bottom of the cavity weighs the food and pots. The weight is weighed M1 before cooking, and weighed every 5 minutes during cooking to calculate the weight loss rate. When the weight loss rate reaches the recommended range M, the water level monitoring module on the pot wall monitors the height range A of the soup in the pot and the recommended range B of the food surface being burnt, and comprehensively judges the food production status.

[0080] Specifically, in the example of camera color value detection, if the color difference of the surface unit image of food is detected to be S5580-Y50R, where S5580 represents a blackness of 55%, which is greater than 50%, a chroma of 80%, which is greater than 60%, and a black-color difference greater than 20%; Y50R represents a red value of 50%, which is greater than 40%, and this unit image is determined to be a burnt area.

[0081] See also Figure 3 , Figure 3 This is a schematic diagram of a control device for collecting juice from oven stews according to an exemplary embodiment of the present invention. Figure 3 The control device 100 for collecting juice of stewed vegetables in an oven comprises:

[0082] The acquisition module 101 is used to obtain the initial weight of the pot containing the food to be collected and the initial height of the soup; the food includes ingredients and soup;

[0083] The first query module 102 is used to obtain a target soup height range based on the cooking type and the initial soup height; the cooking type is the corresponding type selected by the user when starting cooking;

[0084] The second query module 103 is used to obtain a target weight loss rate range and a target burn rate range according to the cooking type and the initial weight;

[0085] The cooking start-stop module 104 is used to start cooking and end cooking according to a target soup height range, a target weight loss rate range, and a target burn rate range.

[0086] It should be noted that the control device for collecting juice from oven stews provided in this embodiment is applicable in specific practice to scenarios including but not limited to: ovens, steaming boxes and other stoves that require stewing.

[0087] Specifically, the cooking type is determined based on the type of ingredients, the amount of ingredients used, and the ratio of ingredients to soup. For example, the type of ingredients is a small amount of soft and glutinous stewed pork ribs, the type of ingredients is pork ribs, the amount of ingredients used is the number of grams of ingredients corresponding to a small amount, and the ratio of ingredients to soup is the soup ratio corresponding to soft and glutinous.

[0088] It can be understood that the control device for collecting soup in an oven stew provided in this embodiment first obtains the initial weight of the pot containing the food to be collected and the initial height of the soup, obtains the target soup height range according to the cooking type and the initial height of the soup, obtains the target weight loss rate range and the target burnt rate range according to the cooking type and the initial weight, starts cooking and ends cooking according to the target soup height range, the target weight loss rate range and the target burnt rate range; during the cooking process, the heating temperature is controlled by the three aspects of the consumed weight, the soup height and the burnt rate, and it is determined whether the soup is collected. The user does not need to pay attention to the stewing situation for a long time to complete the collection of the stew, which improves the user experience and can effectively avoid the problem of overflowing the pot or stewing due to human error.

[0089] See also Figure 4 、 5 , Figure 4 is a schematic structural diagram of an oven according to an exemplary embodiment of the present invention. Figure 5 is a schematic diagram of the structure of a cookware according to an exemplary embodiment of the present invention, see Figure 4 、 5 The oven applies any of the above-mentioned methods for controlling stewing in an oven, and the oven includes: a weighing device 3 at the bottom of the inner cavity of the oven 1, for obtaining the initial weight of the pot 2 containing the food to be stewed; a water level monitoring device 5 embedded in the wall of the pot 2, for obtaining the initial height of the soup in the pot 2 containing the food to be stewed; and a camera device 4 at the top of the inner cavity of the oven 1, the camera device 4 is above the pot 2, and is used to obtain the burn rate of the food to be stewed.

[0090] The above embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present application, all of which fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

[0091] Those skilled in the art will appreciate that all or part of the processes in the above-mentioned embodiments can be implemented by instructing the relevant hardware through a computer program. The computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to memory, storage, database or other media used in the embodiments provided in this application can include non-volatile and / or volatile memory. Non-volatile memory can include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM) or flash memory. Volatile memory can include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in various forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), double data rate SDRAM (DDRSDRAM), enhanced SDRAM (ESDRAM), synchronous link (Synchlink) DRAM (SLDRAM), memory bus (Rambus) direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM).

[0092] The technical features of the above embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0093] The above-described embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present application, all of which fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

Claims

1. A method for controlling the juice collection of oven stews, characterized in that: The method comprises: Obtaining the initial weight of a pot containing food to be harvested and the initial height of the soup; the food includes ingredients and soup; Obtaining a target soup height range based on the cooking type and the initial soup height; the cooking type is the corresponding type selected by the user when starting cooking; Obtaining a target weight loss rate range and a target burn rate range according to the cooking type and the initial weight; Starting cooking and ending cooking according to the target soup height range, target weight loss rate range, and target burn rate range; The starting of cooking and ending of cooking according to the target soup height range, the target weight loss rate range, and the target burnt rate range include: Obtaining a real-time weight loss rate every first preset time period; Obtaining the real-time soup height and real-time burn rate every second preset time; Adjusting the heating temperature according to the real-time weight loss rate, the real-time soup height or the real-time burn rate; If the real-time soup height falls within the target soup height range, and the real-time weight loss rate falls within the target weight loss rate range, and the real-time burn rate falls within the target burn rate range, the cooking is ended, i.e., the soup collection is ended.

2. The method according to claim 1, characterized in that The adjusting the heating temperature according to the real-time weight loss rate, the real-time soup height or the real-time burn rate includes: After starting the cooking for the third preset time, if the real-time soup height is greater than the initial soup height × the first preset percentage, or the real-time weight loss rate is less than the initial weight × the second preset percentage, the heating temperature is increased to speed up the boiling of the soup.

3. The method according to claim 1, characterized in that The adjusting the heating temperature according to the real-time weight loss rate, the real-time soup height or the real-time burn rate includes: If the real-time burn rate is greater than the preset burn rate, the heating temperature is reduced to slow down the expansion of the food surface interaction area.

4. The method according to claim 1, wherein The acquiring of the real-time burn rate every second preset time period includes: obtaining a status image of the upper surface of the food in the cookware at a second preset time interval; Dividing the state image into a preset number of unit images; Performing a burnt determination operation on each of the unit images; The burnt image determination operation is as follows: obtaining the blackness and chroma of the unit image; if the chroma minus the blackness is greater than a preset degree, and the red value of the chroma is greater than a preset red value, then the unit image is determined to be in a burnt state; The ratio of the number of unit images in a fuzzy state to the preset number is used as the real-time fuzziness rate.

5. The method according to claim 1, wherein The step of obtaining the initial weight of the pot containing food and the initial height of the soup comprises: The initial weight and the initial height of the soup are obtained respectively by a weighing device at the bottom of the oven cavity and a water level monitoring device embedded in the wall of the pot.

6. The method according to claim 1, characterized in that Obtaining a target soup height range based on the cooking type and the initial soup height includes: The target soup height range is obtained from a soup collection database according to the cooking type and the initial soup height. The cooking type, the initial soup height and the corresponding target soup height range are preset in the soup collection database.

7. The method according to claim 1, characterized in that Obtaining a target weight loss rate range and a target burn rate range based on the cooking type and the initial weight includes: The target weight loss rate range and target burn rate range corresponding to the cooking type and the initial weight are obtained from the juice collection database. The cooking type and the initial weight and the corresponding target weight loss rate range and the target burn rate range are preset in the juice collection database.

8. A control device for collecting juice of stew in an oven, characterized in that: The device comprises: An acquisition module is used to obtain the initial weight of the pot containing the food to be harvested and the initial height of the soup; the food includes ingredients and soup; A first query module is configured to obtain a target soup height range based on a cooking type and an initial soup height; the cooking type is a corresponding type selected by a user when starting cooking; A second query module is configured to obtain a target weight loss rate range and a target burn rate range according to the cooking type and the initial weight; The cooking start-stop module is used to start cooking and end cooking according to the target soup height range, target weight loss rate range and target burnt rate range; obtain the real-time weight loss rate every first preset time period; obtain the real-time soup height and real-time burnt rate every second preset time period; adjust the heating temperature according to the real-time weight loss rate, real-time soup height or real-time burnt rate; if the real-time soup height falls within the target soup height range, and the real-time weight loss rate falls within the target weight loss rate range, and the real-time burnt rate falls within the target burnt rate range, then control to end cooking, that is, end the soup collection.

9. An oven, characterized in that: The oven applies the control method for collecting stew juice in an oven as described in any one of claims 1 to 7, comprising: A weighing device at the bottom of the oven cavity is used to obtain the initial weight of the pot containing the food to be harvested; A water level monitoring device embedded in the wall of the pot is used to obtain the initial height of the soup in the pot containing the food to be harvested; A camera device is located on the top of the oven cavity, and is located above the pot, for obtaining the burn rate of the food to be cooked.

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