A method for controlling a cooking device

Abstract

The present application relates to the field of cooking technology, and in particular to a control method for a cooking device, the method being applied to a control unit of the cooking device; the cooking device having a microwave module; the method comprising: obtaining the current chromaticity value of leafy vegetables in the cooking device; and determining the current blanching stage according to the current chromaticity value and the chromaticity threshold range of multiple blanching stages corresponding to the leafy vegetables. The control method for a cooking device provided by the present application determines the current blanching stage and the blanching power that the cooking device should perform based on the current chromaticity value of the leafy vegetables obtained, and at this time controls the cooking device and the blanching power to operate, so as to accurately adjust and control the microwave power and time according to the changes in the chromaticity values ​​of various leafy vegetables during the blanching process, so as to obtain a good cooking effect and meet the personalized needs of users.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking, and in particular to a control method of cooking equipment. Background Art

[0002] Boiled vegetables are healthy, nutritious, simple, fast, low in oil and fat, and high in fiber, and are very popular among people who want to lose weight or lose fat. In the production process, stoves and pots are usually used as cooking utensils. After boiling water, vegetables are added and cooked until cooked. However, this method is relatively cumbersome and time-consuming. For vegetables of different amounts, the cooking end point can only be determined by manually monitoring the cooking status in real time to prevent the vegetables from being overcooked and mushy.

[0003] Patent CN216701587U provides a vegetable blanching machine, which is structured with an outer box, an inner box, and an output pipe for drainage, connected by a vertical pole, a rolling roller, and a poking roller, and the transmission and transportation of vegetables are realized through a conveyor belt and a permeable belt. This product solves the problem of manual observation of the blanching status of vegetables and manual scooping of cooked vegetables, and realizes automatic rapid blanching of vegetables. However, this vegetable blanching machine has the following shortcomings: (1) It is only suitable for industrial large-scale blanching of vegetables, not for home cooking; (2) It is mainly used for blanching dehydrated vegetables, and its application is limited to fresh vegetables; (3) It cannot achieve intelligent adjustment of blanching parameters.

[0004] Currently, many household users use the microwave function to blanch leafy vegetables in order to facilitate operation and shorten the time. However, different types of leafy vegetables and different weights of the same type of leafy vegetables require different blanching times. Although users know that the microwave function can blanch leafy vegetables quickly, they have no knowledge of the microwave power and time parameters that need to be set for leafy vegetables of a specific quality. The operation is inconvenient and different users have different needs, making it difficult to unify the cooking method to meet the personalized needs of users. Summary of the invention

[0005] In view of this, an object of the present invention is to provide a control method for a cooking device.

[0006] In a first aspect, the present application provides a control method for a cooking device, the method being applied to a control unit of the cooking device; the cooking device having a microwave module; the method comprising:

[0007] Get the current chromaticity value of the leafy vegetables in the cooking equipment;

[0008] Determine the current blanching stage according to the current chromaticity value and the chromaticity threshold ranges of multiple blanching stages corresponding to the leafy vegetables;

[0009] Controlling the cooking device to operate at a blanching power corresponding to the current blanching stage until the chromaticity value of the leafy vegetables in the cooking device reaches an endpoint chromaticity value corresponding to the leafy vegetables;

[0010] Control the cooking equipment to stop running.

[0011] In combination with the first aspect, the cooking device provides a human-machine interaction interface, and the human-machine interaction interface provides a plurality of boiling function keys; the plurality of boiling function keys correspond one to one with the plurality of boiling modes;

[0012] Before the step of obtaining the current chromaticity value of the leafy vegetables in the cooking device, it also includes:

[0013] In response to the user's touch or press operation on the target function key, the boiling material prompt information and operation prompt information corresponding to the target function key are output.

[0014] In combination with the first aspect, after the step of outputting the boiling raw material prompt information and the operation prompt information corresponding to the target function key in response to the user's touch or press operation on the target function key, the method further includes:

[0015] In response to a user closing operation on a cabinet door of the cooking device, acquiring image information of leafy vegetables in the cooking device;

[0016] Perform image recognition on the image information to determine the type of leafy vegetables.

[0017] In combination with the first aspect, the control unit stores a one-to-one correspondence between multiple leafy vegetable types and multiple blanching programs;

[0018] The step of determining the current blanching stage according to the current chromaticity value and the chromaticity threshold ranges of multiple blanching stages corresponding to the leafy vegetables comprises:

[0019] Obtaining a blanching program corresponding to the type of leafy vegetables; the blanching program includes a plurality of blanching stages and a chromaticity threshold range and microwave power corresponding to each blanching stage;

[0020] The current blanching stage is determined based on a comparison between the current chromaticity value and a plurality of chromaticity threshold ranges corresponding to the leafy vegetable types.

[0021] In combination with the first aspect, the cooking device includes a display component, the display component is communicatively connected to the control unit;

[0022] After the step of obtaining the image information of the leafy vegetables in the cooking device, the method further includes:

[0023] Output image information to the display component.

[0024] In combination with the first aspect, the human-computer interaction interface is provided with an end button; after the step of outputting the image information to the display component, the method further includes:

[0025] In response to the user's touching or pressing operation on the end button, the cooking device is controlled to stop running.

[0026] In combination with the first aspect, the human-computer interaction interface provides an overtime button; after the step of outputting the image information to the display component, the method further includes:

[0027] In response to a user's touch or press operation on an overtime button, obtaining the number of touches or presses;

[0028] Based on the number of times and the preset adjustment step, the blanching time in the blanching program corresponding to the leafy vegetables is updated.

[0029] In a second aspect, an embodiment of the present invention provides a control device for a cooking device, the device being applied to a control unit of the cooking device; the cooking device having a microwave module; the device comprising:

[0030] An acquisition module, used to acquire the current chromaticity value of the leafy vegetables in the cooking device;

[0031] A determination module, used to determine the current blanching stage according to the current chromaticity value and the chromaticity threshold range of multiple blanching stages corresponding to the leafy vegetables;

[0032] The first control module is used to control the cooking device to operate at a blanching power corresponding to the current blanching stage until the chromaticity value of the leafy vegetables in the cooking device reaches an endpoint chromaticity value corresponding to the leafy vegetables;

[0033] The second control module is used to control the cooking device to stop running.

[0034] In a third aspect, the present application provides an electronic device, which includes a memory and a processor, wherein the memory is used to store a computer program, and the processor runs the computer program to enable the electronic device to execute the above method.

[0035] In a fourth aspect, the present application provides a readable storage medium, in which computer program instructions are stored. When the computer program instructions are read and executed by a processor, the above method is executed.

[0036] The embodiments of the present invention bring the following beneficial effects: the present application provides a control method for a cooking device, the method being applied to a control unit of the cooking device; the cooking device having a microwave module; the method comprising: obtaining the current chromaticity value of leafy vegetables in the cooking device; determining the current blanching stage according to the current chromaticity value and the chromaticity threshold range of multiple blanching stages corresponding to the leafy vegetables; controlling the cooking device to operate at the blanching power corresponding to the current blanching stage until the chromaticity value of the leafy vegetables in the cooking device reaches the end chromaticity value corresponding to the leafy vegetables; and controlling the cooking device to stop operating.

[0037] The control method of the cooking equipment provided in the present application determines the current blanching stage and the blanching power that the cooking equipment should execute based on the current chromaticity value of the leafy vegetables obtained. At this time, the cooking equipment and the blanching power are controlled to accurately adjust the microwave power and time according to the changes in the chromaticity values ​​of various leafy vegetables during the blanching process, so as to obtain a good cooking effect and meet the personalized needs of users.

[0038] Other features and advantages of the present invention will be described in the following description, and partly become apparent from the description, or understood by practicing the present invention. The purpose and other advantages of the present invention are realized and obtained by the structures particularly pointed out in the description, claims and drawings.

[0039] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, preferred embodiments are given below and described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without paying any creative work.

[0041] Figure 1 A flow chart of a method for controlling a cooking device provided by an embodiment of the present invention;

[0042] Figure 2 A schematic diagram of a control device for a cooking device provided by an embodiment of the present invention;

[0043] Figure 3 A schematic diagram of the structure of an electronic device provided by an embodiment of the present invention.

[0044] Reference numerals:

[0045] 10-acquisition module, 20-determination module, 30-first control module, 40-second control module;

[0046] 130 - processor, 131 - memory, 132 - bus, 133 - communication interface. DETAILED DESCRIPTION

[0047] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the accompanying drawings. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0048] In order to facilitate the understanding of this embodiment, the application scenarios and design concepts of the embodiments of the present application are briefly introduced below.

[0049] Currently, many household users use the microwave function to blanch leafy vegetables in order to facilitate operation and shorten the time. However, different types of leafy vegetables and different weights of the same type of leafy vegetables require different blanching times. Although users know that the microwave function can blanch leafy vegetables quickly, they have no knowledge of the microwave power and time parameters that need to be set for leafy vegetables of a specific quality. The operation is inconvenient and different users have different needs, making it difficult to unify the cooking method to meet the personalized needs of users.

[0050] Based on this, an embodiment of the present application provides a method for controlling a cooking device.

[0051] Example 1

[0052] The present application provides a control method for a cooking device, the method being applied to a control unit of the cooking device; the cooking device has a microwave module.

[0053] Combination Figure 1 As shown, the method includes:

[0054] S110, obtaining the current chromaticity value of the leafy vegetables in the cooking device.

[0055] S120, determining the current blanching stage according to the current chromaticity value and the chromaticity threshold range of multiple blanching stages corresponding to the leafy vegetables.

[0056] S130, controlling the cooking device to operate at a blanching power corresponding to the current blanching stage until the chromaticity value of the leafy vegetables in the cooking device reaches an endpoint chromaticity value corresponding to the leafy vegetables.

[0057] S140, controlling the cooking equipment to stop running.

[0058] In the present application, the current chromaticity value of the leafy vegetables is compared with multiple chromaticity threshold ranges in real time to determine the current blanching stage and the corresponding blanching power, so that the operating mode of the cooking equipment is adjusted in real time to achieve intelligent adjustment of cooking parameters to meet the user's personalized needs and obtain good cooking results.

[0059] In combination with the first aspect, the cooking device provides a human-machine interaction interface, and the human-machine interaction interface provides a plurality of boiling function keys; the plurality of boiling function keys correspond one-to-one to the plurality of boiling modes.

[0060] Before step S110, the method further includes:

[0061] S010, in response to the user's touch or press operation on the target function key, output boiling material prompt information and operation prompt information corresponding to the target function key.

[0062] When initially blanching leafy vegetables, a blanching instruction is sent to the cooking device by pressing or touching the target function key, and prompt information and operation prompt information of the blanching ingredients corresponding to the target function key pressed or touched by the user are output in voice or text form.

[0063] In this embodiment, as an implementable manner, the cooking device is provided with a sound-generating device, which is used to output the prompt information and operation prompt information corresponding to the target function key in the form of voice;

[0064] As another practicable manner, the cooking device is provided with a display device, which is used to output prompt information and operation prompt information corresponding to the target function key in the form of text or graphic display;

[0065] It can be understood that in actual applications, one or both of the above two implementation modes can be selected for prompting.

[0066] Among them, the prompt information includes: executing the leafy vegetable ingredients corresponding to the target function key pressed or touched by the user, and the operation prompt information includes: prompts for the steps before quickly blanching the above-mentioned leafy vegetable ingredients, such as washing, cutting and then putting them into the cooking equipment.

[0067] For example, the target function key includes: blanch spinach. Then, the corresponding prompt information includes the leafy vegetable raw material, that is, spinach. The corresponding operation prompt information includes: wash the spinach and cut it into pieces before putting it in.

[0068] By means of the above-mentioned voice or text prompts, the user is reminded to pre-treat the leafy vegetables that he wants to blanch and then put them into the cooking equipment to prepare for blanching.

[0069] In this embodiment, the cooking device heats the food by microwaves.

[0070] In combination with the first aspect, after step S010, the method further includes:

[0071] S020: In response to the user closing the cabinet door of the cooking device, image information of leafy vegetables in the cooking device is obtained.

[0072] S030, performing image recognition on the image information to determine the type of leafy vegetables.

[0073] After the user pre-processes the leafy vegetables that he wants to blanch and closes the cabinet door of the cooking device, the image recognition device provided in the cooking device is used to collect image information of the leafy vegetables in the cooking device. The image recognition device is connected to the control unit to recognize the image in the cooking device and provide it to the control unit, so that the control unit can compare the recognized image with images of multiple leafy vegetables in the database to determine the type of leafy vegetables in the cooking device.

[0074] It can be understood that the image recognition device can be set at the center position of the top of the cooking device to identify the leafy vegetable type information of the leafy vegetables in the cooking device.

[0075] In combination with the first aspect, the control unit stores a one-to-one correspondence between multiple leafy vegetable types and multiple blanching programs.

[0076] Step S120 includes:

[0077] S121, obtaining a blanching program corresponding to the type of leafy vegetables; the blanching program includes a plurality of blanching stages and a chromaticity threshold range and microwave power corresponding to each blanching stage.

[0078] It is understandable that there are multiple blanching stages, and multiple blanching stages correspond to multiple chromaticity threshold ranges. It is understandable that the upper limit value of the chromaticity threshold range corresponding to each blanching stage is the lower limit value of the chromaticity threshold range of the next blanching stage. Similarly, the lower limit value of the chromaticity threshold range is the upper limit value of the chromaticity threshold range of the previous blanching stage. In other words, each blanching stage is divided according to the chromaticity value. That is, the current chromaticity value is compared with the chromaticity upper limit value of each blanching stage. If the current chromaticity value is less than the chromaticity upper limit value of the blanching stage A, then the current blanching stage is the blanching stage A; if the current chromaticity value is greater than or equal to the chromaticity upper limit value of the blanching stage A, then the current blanching stage is the next blanching stage A+1.

[0079] In addition, each blanching stage also corresponds to a microwave power P.

[0080] As shown in Table 1, an example of some leafy vegetable blanching program information is provided, which includes at least two types of leafy vegetables (spinach and cabbage are used as examples in this application), multiple blanching stages corresponding to the leafy vegetable types, and a chromaticity upper limit value and microwave power corresponding to each blanching stage.

[0081] Table 1 is an example table of leafy vegetable blanching program information.

[0082]

[0083] Among them, the upper limit values ​​of chromaticity corresponding to each blanching stage of the above-mentioned leafy vegetable types and the specific values ​​of microwave power are the best values ​​obtained by optimizing through multiple tests in advance.

[0084] It is understandable that during the blanching process, green leafy vegetables are affected by the properties of chlorophyll and heating conditions, and their chromaticity values ​​will change from bright green to yellowish and dark. The larger the chromaticity value, the more green is lost and the yellower the color. Therefore, as the blanching process of leafy vegetables proceeds, the chromaticity value of the leafy vegetables gradually increases. Therefore, the blanching stage can be determined based on the current real-time chromaticity value of the leafy vegetables.

[0085] S122, determining the current blanching stage based on a comparison relationship between the current chromaticity value and a plurality of chromaticity threshold ranges corresponding to the leafy vegetable types.

[0086] Specifically, the current chromaticity value is compared with the chromaticity upper limit values ​​of multiple blanching stages in sequence to determine the blanching stage in which the food is located, until the chromaticity upper limit value of the blanching stage is reached to enter the next blanching stage.

[0087] Taking spinach as an example, the current chromaticity value is S0, and after comparing it with the chromaticity upper limit values ​​of each blanching stage, we get: S3<S0<S4. At this time, S0>S3, so it can be obtained that the current chromaticity value exceeds the chromaticity upper limit value of the third blanching stage, and is less than the chromaticity upper limit value of the fourth blanching stage. That is, the current blanching stage is the fourth blanching stage, and the corresponding blanching power should be P 14 .

[0088] At this time, the cooking equipment should be controlled to run until the chromaticity upper limit of the fourth boiling stage is reached and the boiling power P of the fifth boiling stage is increased. 15 The cooking process is repeated until the chromaticity upper limit of the final blanching stage is reached, that is, the end chromaticity value of the leafy vegetable type. In this way, the microwave power and time of the cooking device can be more accurately adjusted according to the chromaticity value changes of different leafy vegetable types, thereby obtaining a good cooking effect. Thus, the same taste as boiled vegetables can be achieved, the cooking rate can be increased, the loss of water-soluble nutrients can be reduced, the cooking steps of conventional boiled vegetables can be simplified, and the water-adding operation can be omitted.

[0089] In combination with the first aspect, the cooking device includes a display component, which is communicatively connected to the control unit.

[0090] After step S110, the method further includes:

[0091] S111, outputting image information to a display component.

[0092] After the image recognition device acquires the leafy vegetables in the cooking device in real time, the acquired image can be displayed on the display component.

[0093] In combination with the first aspect, the human-computer interaction interface is provided with an end button.

[0094] After step S111, the method further includes:

[0095] S112, in response to the user's touch or press operation on the end button, controlling the cooking device to stop running.

[0096] It is understandable that with the progress of the blanching process, the chromaticity value of the leafy vegetables is constantly changing, and leafy vegetables of different chromaticities have different tastes when eaten. For example, some users like to eat leafy vegetables that are soft and mushy, so the blanching time of the leafy vegetables is relatively long and the chromaticity value of the leafy vegetables is relatively high; while some users like to eat leafy vegetables with a crispy texture, so the blanching time of the leafy vegetables is relatively short and the chromaticity value of the leafy vegetables is relatively low.

[0097] In this way, the user can judge whether to stop blanching by viewing the image information of the leafy vegetables in the cooking device, and control the cooking device to stop running after pressing or touching the end button, so as to obtain leafy vegetables that meet personalized tastes.

[0098] In combination with the first aspect, the human-computer interaction interface provides an overtime button.

[0099] After step S111, the method further includes:

[0100] S111, in response to a user's touch or press operation on an overtime button, obtaining the number of touches or presses.

[0101] S111, based on the number of times and the preset adjustment step, updating the blanching time in the blanching program corresponding to the leafy vegetables.

[0102] It is understandable that after observing the acquired image information, the user can extend the boiling time by pressing or touching the overtime button to meet personalized eating needs. Specifically, the extended boiling time is calculated based on the number of presses or touches and the preset adjustment step.

[0103] For example, the program presets the adjustment step length to 3s. If the user presses the time-adding button 5 times, the extended boiling time t=3×10=30s. It can be understood that the adjustment step length can be adjusted according to actual application conditions. This is only an example and is not limited.

[0104] It is understandable that the human-computer interaction interface may also provide a time reduction button to shorten the boiling time and end the boiling early to meet different eating needs.

[0105] In a second aspect, the present application provides a control device for a cooking device, the device being applied to a control unit of the cooking device; the cooking device has a microwave module. Figure 2As shown, the device includes: an acquisition module 10 , a determination module 20 , a first control module 30 and a second control module 40 .

[0106] The acquisition module 10 is used to acquire the current chromaticity value of the leafy vegetables in the cooking device.

[0107] The determination module 20 is used to determine the current blanching stage according to the current chromaticity value and the chromaticity threshold range of multiple blanching stages corresponding to the leafy vegetables.

[0108] The first control module 30 is used to control the cooking device to operate at a blanching power corresponding to the current blanching stage until the chromaticity value of the leafy vegetables in the cooking device reaches an endpoint chromaticity value corresponding to the leafy vegetables.

[0109] The second control module 40 is used to control the cooking device to stop running.

[0110] In a third aspect, the present application provides an electronic device, Figure 3 As shown, the electronic device includes a memory 131 and a processor 130. The memory 131 is used to store computer programs, and the processor 130 runs the computer programs to enable the electronic device to perform the above method.

[0111] Furthermore, combined with Figure 3 The electronic device shown further includes a bus 132 and a communication interface 133 , and the processor 130 , the communication interface 133 and the memory 131 are connected via the bus 132 .

[0112] The memory 131 may include a high-speed random access memory (RAM), and may also include a non-volatile memory, such as at least one disk storage. The communication connection between the system network element and at least one other network element is realized through at least one communication interface 133 (which may be wired or wireless), and the Internet, wide area network, local area network, metropolitan area network, etc. may be used. The bus 132 may be an ISA bus, a PCI bus, or an EISA bus, etc. The bus may be divided into an address bus, a data bus, a control bus, etc. For ease of representation, Figure 3 Only one bidirectional arrow is used in the diagram, but this does not mean that there is only one bus or only one type of bus.

[0113] The processor 130 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the above method can be completed by the hardware integrated logic circuit or software instructions in the processor 130. The above processor 130 can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA) or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components. The methods, steps and logic block diagrams disclosed in the embodiments of the present invention can be implemented or executed. The general-purpose processor can be a microprocessor or the processor can also be any conventional processor, etc. The steps of the method disclosed in the embodiment of the present invention can be directly embodied as a hardware decoding processor for execution, or a combination of hardware and software modules in the decoding processor for execution. The software module may be located in a storage medium mature in the art, such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory, or an electrically erasable programmable memory, a register, etc. The storage medium is located in the memory 131, and the processor 130 reads the information in the memory 131 and completes the steps of the method of the above embodiment in combination with its hardware.

[0114] In a fourth aspect, an embodiment of the present application provides a readable storage medium, in which computer program instructions are stored. When the computer program instructions are read and executed by a processor, the above method is executed.

[0115] Those skilled in the art can clearly understand that, for the convenience and brevity of description, the specific working process of the system and device described above can refer to the corresponding process in the aforementioned method embodiment, and will not be repeated here.

[0116] In addition, in the description of the embodiments of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, and it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0117] If the functions are implemented in the form of software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art, or the part of the technical solution, can be embodied in the form of a software product. The computer software product is stored in a storage medium, including several instructions to enable a computer device (which can be a personal computer, server, or network device, etc.) to perform all or part of the steps of the methods described in various embodiments of the present invention. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (ROM, Read-Only Memory), random access memory (RAM, Random Access Memory), disk or optical disk, etc., which can store program codes.

[0118] In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicating the orientation or positional relationship, are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", and "third" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance.

[0119] Finally, it should be noted that the above embodiments are only specific implementations of the present invention, which are used to illustrate the technical solutions of the present invention, rather than to limit them. The protection scope of the present invention is not limited thereto. Although the present invention is described in detail with reference to the above embodiments, those skilled in the art should understand that any person skilled in the art can still modify the technical solutions recorded in the above embodiments within the technical scope disclosed by the present invention, or can easily think of changes, or make equivalent replacements for some of the technical features therein; and these modifications, changes or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.

Claims

1. A method for controlling a cooking device, characterized in that: The method is applied to a control unit of a cooking device; the cooking device has a microwave module; The control unit stores a one-to-one correspondence between multiple leafy vegetable types and multiple blanching programs; the method comprises: In response to a user closing operation on a cabinet door of the cooking device, acquiring image information of leafy vegetables in the cooking device, and determining the type of the leafy vegetables and the current chromaticity value of the leafy vegetables based on the image information; Determining the current blanching stage according to the current chromaticity value and the chromaticity threshold ranges of multiple blanching stages corresponding to the leafy vegetables; Controlling the cooking device to operate at the blanching power corresponding to the current blanching stage until the chromaticity value of the leafy vegetables in the cooking device reaches the endpoint chromaticity value corresponding to the leafy vegetables; Controlling the cooking device to stop running; The step of determining the current blanching stage according to the current chromaticity value and the chromaticity threshold ranges of multiple blanching stages corresponding to the leafy vegetables comprises: Obtaining a blanching program corresponding to the leafy vegetable type; the blanching program includes a plurality of blanching stages and a chromaticity threshold range and microwave power corresponding to each of the blanching stages; The current blanching stage is determined based on the comparison relationship between the current chromaticity value and the multiple chromaticity threshold ranges corresponding to the leafy vegetable types.

2. The method according to claim 1, characterized in that The cooking device provides a human-machine interaction interface, and the human-machine interaction interface provides a plurality of boiling function keys; The plurality of boiling function keys correspond one to one with the plurality of boiling modes; Before the step of obtaining the current chromaticity value of the leafy vegetables in the cooking device, it also includes: In response to the user's touch or press operation on the target function key, the boiling material prompt information and operation prompt information corresponding to the target function key are output.

3. The method according to claim 2, characterized in that The cooking device includes a display component, and the display component is communicatively connected with the control unit; After the step of obtaining the image information of the leafy vegetables in the cooking device, the method further includes: The image information is output to the display component.

4. The method according to claim 3, characterized in that The human-computer interaction interface is provided with an end button; after the step of outputting the image information to the display component, it also includes: In response to the user's touching or pressing operation on the end button, the cooking device is controlled to stop running.

5. The method according to claim 3, characterized in that: The human-computer interaction interface is provided with an overtime button; after the step of outputting the image information to the display component, the method further includes: In response to a user's touch or press operation on the overtime button, acquiring the number of touches or presses; Based on the number of times and the preset adjustment step, the blanching time in the blanching program corresponding to the leafy vegetables is updated.

6. A control device for a cooking device, characterized in that: The device is applied to a control unit of a cooking device; the cooking device has a microwave module; The control unit stores a one-to-one correspondence between multiple leafy vegetable types and multiple blanching programs; the device comprises: an acquisition module, configured to acquire image information of leafy vegetables in the cooking device in response to a user closing operation on a cabinet door of the cooking device, and determine the type of the leafy vegetables and the current chromaticity value of the leafy vegetables based on the image information; A determination module, used to determine the current blanching stage according to the current chromaticity value and the chromaticity threshold range of multiple blanching stages corresponding to the leafy vegetables; A first control module is used to control the cooking device to operate at the blanching power corresponding to the current blanching stage until the chromaticity value of the leafy vegetables in the cooking device reaches the end chromaticity value corresponding to the leafy vegetables; A second control module, used for controlling the cooking device to stop running; The step of determining the current blanching stage according to the current chromaticity value and the chromaticity threshold ranges of multiple blanching stages corresponding to the leafy vegetables comprises: Obtaining a blanching program corresponding to the leafy vegetable type; the blanching program includes a plurality of blanching stages and a chromaticity threshold range and microwave power corresponding to each of the blanching stages; The current blanching stage is determined based on the comparison relationship between the current chromaticity value and the multiple chromaticity threshold ranges corresponding to the leafy vegetable types.

7. An electronic device, characterized in that: The electronic device comprises a memory and a processor, wherein the memory is used to store a computer program, and the processor runs the computer program to enable the electronic device to perform the method according to any one of claims 1 to 5.

8. A storage medium, characterized in that: The storage medium stores computer program instructions, and when the computer program instructions are read and executed by a processor, the method according to any one of claims 1 to 5 is executed.

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