Cooking control method and cooking equipment
By monitoring and evaporating the water from the bottom of the inner liner by using the steam heating tray assembly before baking, the problem of water left behind during steaming and then baking is solved, and the scorchy effect of the food skin is improved.
Patent Information
- Application Number
- CN202411410892.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-10
- Publication Date
- 2024-12-10
AI Technical Summary
During the cooking process of steaming first and then roasting, the water left in the inner liner will cause high temperature and humidity to be produced during the roasting process, and the effect of burnt skin of the food cannot be achieved.
Before the baking procedure begins, monitor the steaming degree of food through the steam heating tray assembly, and when it is determined that there is no residual water in the inner liner, enter the preset high-temperature steaming state to evaporate the bottom water to reduce the remaining water during baking.
It effectively reduces the remaining water in the inner liner during the baking process and improves the scorchy effect of the food skin.
Smart Images
Figure CN119097219A_ABST
Abstract
Description
Technical Field
[0001] The embodiments of the present application relate to the technical field of cooking equipment, and more particularly to a cooking control method and cooking equipment. Background Art
[0002] As people continue to pursue a convenient life, kitchen cooking utensils are becoming more and more convenient. Among them, cooking equipment is popular among users because it has both steaming and baking cooking methods.
[0003] Based on the fact that cooking equipment has both steaming and baking modes, manufacturers have developed combined cooking functions such as steaming first and then baking, and moist baking. This method can speed up the baking process and the baked food will not be too dry and hard.
[0004] However, for the cooking method of steaming first and then baking, since some large pieces of food require a long steaming time, there is often a lot of residual water in the inner pot when baking starts after steaming. The baking process will evaporate the residual water, resulting in a large amount of high-temperature moisture in the inner pot. After baking is finally completed, the effect of a crispy food surface cannot be achieved. Summary of the invention
[0005] The embodiments of the present application provide a cooking control method and a cooking device to reduce the residual water in the inner pot during baking in the cooking process of steaming first and then baking.
[0006] In a first aspect, an embodiment of the present application provides a cooking control method, wherein the cooking device comprises a steam heating plate assembly, wherein the steam heating plate assembly is arranged at the bottom of an inner pot, and the method comprises:
[0007] Before the cooking device enters the baking program, the steaming degree of the food is monitored, and when it is detected that the food is steamed to a first preset steaming degree, the cooking device is controlled to enter a preset high-temperature steaming state;
[0008] Acquiring the heating plate temperature of the steam heating plate assembly, and judging whether there is residual water in the inner pot based on the heating plate temperature;
[0009] If it is determined based on the temperature of the heating plate that there is no residual water in the inner pot, the cooking device is controlled to enter a baking program.
[0010] In a second aspect, an embodiment of the present application further provides a cooking device, the cooking device comprising: a steam heating plate assembly, a temperature probe, a heating tube and a controller;
[0011] The steam heating plate assembly is arranged at the bottom of the inner pot, and the temperature probe is inserted into the food;
[0012] The steam heating plate assembly, the temperature probe and the heating tube are all connected to a controller, and the controller is used to execute the cooking control method provided in any embodiment of the present application.
[0013] The technical solution of the embodiment of the present application is that the cooking device includes a steam heating plate assembly, which is arranged at the bottom of the inner pot. Before the cooking device enters the baking program, the steaming degree of the food is monitored, and when it is monitored that the food is steamed to a first preset steaming degree, the cooking device is controlled to enter a preset high-temperature steaming state; the heating plate temperature of the steam heating plate assembly is obtained, and based on the heating plate temperature, it is judged whether there is residual water in the inner pot; if it is judged that there is no residual water in the inner pot based on the heating plate temperature, the cooking device is controlled to enter the baking program. Since the steam heating plate assembly is arranged at the bottom of the inner pot in the present application, the residual water in the steaming process will slide to the bottom of the inner pot by gravity. After the water supply is stopped, since the cooking device enters the preset high-temperature steaming state, the water at the bottom of the inner pot can be quickly evaporated. If the temperature change trend of the heating plate meets the preset steep rising trend, it can be determined that the residual water has been evaporated. At this time, the baking program is entered again. During the baking process, the residual water in the inner pot will be greatly reduced. BRIEF DESCRIPTION OF THE DRAWINGS
[0014] Figure 1 A flowchart of a cooking control method provided in Example 1 of the present application;
[0015] Figure 2 A schematic diagram of the structure of a cooking device provided in Example 1 of the present application;
[0016] Figure 3 A schematic diagram of the structure of a steaming and baking cooking control device provided in the second embodiment of the present application;
[0017] Figure 4 A schematic diagram of the structure of a cooking device provided in Example 3 of the present application.
[0018] Figure numerals: 200, cooking device; 201, steam heating plate assembly; 202, temperature probe; 203, heating tube; 204, controller; 205, inner pot; 206, food. DETAILED DESCRIPTION
[0019] The present application will be further described in detail below in conjunction with the accompanying drawings and embodiments. It is to be understood that the specific embodiments described herein are only used to explain the present application, rather than to limit the present application. It should also be noted that, for ease of description, only the parts related to the present application, rather than all structures, are shown in the accompanying drawings.
[0020] Embodiment 1
[0021] Figure 1A flowchart of a cooking control method provided in Example 1 of the present application is shown in FIG. Figure 1 As shown, the method of this embodiment is applied to a cooking device, and may specifically include the following steps:
[0022] Step 101: Before the cooking device enters a baking program, the steaming degree of the food is monitored, and when it is detected that the food is steamed to a first preset steaming degree, the cooking device is controlled to enter a preset high-temperature steaming state.
[0023] The structure of the cooking device in this embodiment can be referred to in Figure 2 , Figure 2 A schematic diagram of the structure of a cooking device provided in Example 1 of the present application.
[0024] like Figure 2 As shown, the cooking device 200 includes a steam heating plate assembly 201, a temperature probe 202 and a heating tube 203, wherein the steam heating plate assembly 201 is arranged at the bottom of the inner pot 205, and the temperature probe 202 is inserted into the food 206 to detect the temperature inside the food 206.
[0025] Specifically, the degree of steaming of food refers to the degree of maturity of the inside of the food. In order to facilitate monitoring of the degree of steaming of food, this embodiment pre-sets a first preset mapping relationship between the temperature range inside the food and the degree of steaming inside the food. The first preset mapping relationship can be shown in the following Table 1:
[0026] Table 1
[0027] Food internal temperature range (Celsius) Steaming degree [65,70) First preset steaming level [70,75) Second preset steaming level Greater than 95 Third preset steaming level
[0028] Therefore, in this step, when monitoring the steaming degree of food, you can first obtain a temperature probe to detect the temperature inside the food; then based on a first preset mapping relationship between the temperature range inside the food and the steaming degree of the food, determine the steaming degree of the food according to the temperature inside the food.
[0029] Specifically, the temperature inside the food is monitored, and when it is monitored that the temperature inside the food reaches a first preset mature temperature range, it is determined that the food is steamed to a first preset steaming degree, wherein the first preset mature temperature range is between 60 degrees Celsius and 65 degrees Celsius.
[0030] In a specific example, if the internal temperature of the food reaches between 60 degrees Celsius and 65 degrees Celsius, it can be determined that the food has reached the first preset steaming degree.
[0031] Furthermore, when the food reaches a first preset steaming degree, the cooking device can be controlled to enter a preset high-temperature steaming state.
[0032] In addition, before the food reaches the first preset steaming degree, each time it is monitored that the heating plate temperature of the steam heating plate assembly reaches the preset water delivery temperature, the water circuit is controlled to deliver the first preset amount of water to the steam heating plate assembly.
[0033] The first preset water volume is used for water used in the conventional steaming process, that is, before the food reaches the first preset steaming degree, it is a conventional steaming process. Each time it is detected that the temperature of the heating plate reaches the preset water delivery temperature, it is necessary to control the water circuit to deliver the first preset water volume to the steam heating plate assembly.
[0034] When it is monitored that the inside of the food is steamed to a first preset steaming degree, and before the cooking equipment is controlled to enter a preset high-temperature steaming state, the high-temperature steaming state is about to be entered. In order to further reduce the residual water in the subsequent baking process, the present embodiment can first obtain the current retained water amount of the steam heating plate assembly, and determine the water replenishment amount based on the current retained water amount and the second preset water amount; and then control the water circuit to transport the water replenishment amount to the steam heating plate assembly.
[0035] It should be noted that the first preset water volume is greater than the second preset water volume. In this embodiment, the last water delivery to the water path before entering the high-temperature steaming state is to keep the final water volume in the steam heating plate assembly at the second preset water volume.
[0036] Since the second preset water volume is smaller than the first preset water volume, it can greatly reduce the residual water when entering the baking program while meeting the water required for the high-temperature steaming state.
[0037] In addition, in addition to temperature, time can usually also be used as a basis for judging the degree of steaming. When judging based on time, there is no need to insert a probe into the food.
[0038] First, the time-temperature relationship during the process of steaming the inside of the food to the first preset steaming degree is obtained. The time-temperature relationship usually presents a relatively fixed functional relationship, such as a quadratic function. By using the numerical pairs of time and temperature during the process of steaming the inside of the food to the first preset steaming degree, the functional relationship between time and temperature can be fitted, that is, the time-temperature relationship.
[0039] It should be noted that the process of fitting the function can refer to relevant mathematical knowledge and will not be repeated here.
[0040] After the time-temperature relationship is determined, the internal temperature of the food corresponding to the first preset steaming degree can be input into the time-temperature relationship to obtain a predicted time required from the initial state of the food to the first preset steaming degree.
[0041] In addition, the preset high-temperature steaming state can be entered only with the assistance of the heating tube. Specifically, the heating tube is used for auxiliary heating to control the cooking device to enter the preset high-temperature steaming state. The temperature in the inner pot of the cooking device can be detected by an NTC temperature sensor and fed back to the controller to control the power of the heating tube, thereby maintaining the temperature of the inner pot at the first preset temperature.
[0042] Specifically, when controlling the cooking device to enter a preset high-temperature steaming state, the internal temperature of the inner pot can be heated to a first preset temperature only by controlling the heating tube, and the steam heating plate assembly can be controlled to continue working, so that the cooking device is in a preset high-temperature steaming state.
[0043] In this step, the steam heating plate assembly may include a thermostat, which can detect and control the temperature of the heating plate.
[0044] Step 102: Obtain the temperature of the heating plate of the steam heating plate assembly, and determine whether there is residual water in the inner pot based on the temperature of the heating plate.
[0045] In this step, whether there is residual water can be determined based on the temperature of the heating plate. Specifically, if the temperature of the heating plate exceeds the preset boiling point, it is determined that there is no residual water in the inner pot.
[0046] In order to more accurately determine whether there is residual water, the temperature trend of the steam heating plate assembly can also be monitored and analyzed. For example, when the temperature of the steam heating plate assembly shows a preset steep rising trend, it can be determined that there is no residual water in the inner pot.
[0047] The preset steep rise trend is a trend in which the temperature suddenly rises faster, which can be specifically quantified as a sudden increase in the temperature difference in the same time interval.
[0048] Therefore, when judging whether the temperature change trend of the heating plate conforms to the preset steep rising trend, the present embodiment can first obtain the temperature difference between the temperatures collected at adjacent temperature collection moments in the temperature change trend of the heating plate; if a temperature difference higher than the preset temperature difference value appears, it is determined that the temperature change trend of the heating plate conforms to the preset steep rising trend, and the cooking equipment is controlled to enter the baking program.
[0049] It should be noted that the preset temperature difference value can be determined by experiments. Usually, when water evaporates from the heating plate, the temperature of the heating plate will not change significantly. When the water evaporates, the temperature of the heating plate will suddenly increase. This increase is the preset steep rise trend in this embodiment.
[0050] Step 103: If it is determined based on the temperature of the heating plate that there is no residual water in the inner pot, control the cooking device to enter a baking program.
[0051] In this step, when entering the baking program, the hot air heating component and the heating tube can be controlled to work simultaneously, and the steam heating plate component can be controlled to stop working, so as to heat the internal temperature of the inner pot to a second preset temperature, which is greater than the first preset temperature.
[0052] After the internal temperature of the inner pot is heated to the second preset temperature, the hot air heating component can be controlled to stop working, and the heating pipe can be controlled to maintain the internal temperature of the inner pot at the second preset temperature.
[0053] In addition, in order to ensure that the food is in a better state after steaming and baking to a certain extent, before controlling the cooking device to enter the baking program, this embodiment can also monitor whether the inside of the food has reached a second preset steaming degree.
[0054] Specifically, if it is detected that the inside of the food has not been steamed to the second preset steaming degree, the cooking device is controlled to be in a preset high-temperature steaming state; if it is detected that the inside of the food has been steamed to the second preset steaming degree, the cooking device is controlled to enter a baking program.
[0055] That is to say, only when the inside of the food is steamed to the second preset steaming degree and then the steaming degree is completely ended, the baking process can be started.
[0056] In addition, in this embodiment, a hot air blower is also provided in the cooking device. After the cooking device enters the baking program, the heating tube and the hot air blower can be controlled to work simultaneously to quickly raise the temperature of the inner pot of the cooking device to a second preset temperature, and then the heating tube works alone to perform the baking process. In this process, the inner pot temperature can be maintained at the second preset temperature according to the detected real-time temperature of the inner pot by adjusting the power of the heating tube or the working state of the heating tube. In a specific example, the second preset temperature can be 200 degrees Celsius.
[0057] During the baking process, the steaming degree inside the food is continuously monitored. When it is detected that the inside of the food has reached the third preset steaming degree, the baking process is terminated and the food is cooked.
[0058] In this embodiment, dual temperature detection is performed on the temperature inside the food and the inner pot at the same time. By using the temperature probe, the steaming degree inside the food can be better understood, thereby improving the cooking effect of the cooking device.
[0059] It should be noted that, in this embodiment, when the steaming program is just entered, that is, before the preset high-temperature steaming state, the ordinary steaming mode can be adopted, and the temperature of the inner pot can be controlled at the third preset temperature, which can be 100 degrees Celsius.
[0060] At the same time, whether there is a water shortage can also be determined by whether the temperature of the evaporating plate shows a preset steep rising trend.
[0061] In this embodiment, the cooking device includes a steam heating plate assembly, which is arranged at the bottom of the inner pot. Before the cooking device enters the baking program, the steaming degree of the food is monitored, and when it is detected that the food is steamed to a first preset steaming degree, the cooking device is controlled to enter a preset high-temperature steaming state; the heating plate temperature of the steam heating plate assembly is obtained, and based on the heating plate temperature, it is judged whether there is residual water in the inner pot; if it is judged that there is no residual water in the inner pot based on the heating plate temperature, the cooking device is controlled to enter the baking program. Since the steam heating plate assembly is arranged at the bottom of the inner pot in this application, the residual water in the steaming process will slide to the bottom of the inner pot by gravity. After the water supply is stopped, since the cooking device enters the preset high-temperature steaming state, the water at the bottom of the inner pot can be quickly evaporated, and then the baking program is entered. During the baking process, the residual water in the inner pot will be greatly reduced.
[0062] Embodiment 2
[0063] See also Figure 3 , Figure 3 This is a schematic diagram of the structure of a steaming and baking cooking control device provided in the second embodiment of the present application. Figure 3 As shown, the device is applied to a cooking device, the cooking device includes a steam heating plate assembly, the steam heating plate assembly is arranged at the bottom of the inner pot, and the device includes:
[0064] The food internal steaming degree monitoring module 301 is used to monitor the steaming degree of the food before the cooking device enters the baking program, and when it is detected that the food is steamed to a first preset steaming degree, control the cooking device to enter a preset high-temperature steaming state;
[0065] A heating plate temperature acquisition module 302 is used to acquire the heating plate temperature of the steam heating plate assembly and determine whether there is residual water in the inner pot based on the heating plate temperature;
[0066] The program conversion module 303 is used to control the cooking device to enter a baking program if it is determined based on the temperature of the heating plate that there is no residual water in the inner pot.
[0067] Embodiment 3
[0068] See also Figure 4 , Figure 4 This is a schematic diagram of the structure of a cooking device provided in Example 3 of the present application. Figure 4 As shown, the cooking device includes: a steam heating plate assembly 201, a temperature probe 202, a heating tube 203 and a controller 204;
[0069] The steam heating plate assembly 201 is arranged at the bottom of the inner pot, and the temperature probe 202 is inserted into the food;
[0070] The steam heating plate assembly 201, the temperature probe 202 and the heating tube 203 are all connected to the controller 204, and the controller 204 is used to execute the following cooking control method:
[0071] Before the cooking device enters the baking program, the steaming degree of the food is monitored, and when it is detected that the food is steamed to a first preset steaming degree, the cooking device is controlled to enter a preset high-temperature steaming state;
[0072] Acquiring the heating plate temperature of the steam heating plate assembly, and judging whether there is residual water in the inner pot based on the heating plate temperature;
[0073] If it is determined based on the temperature of the heating plate that there is no residual water in the inner pot, the cooking device is controlled to enter a baking program.
[0074] Embodiment 4
[0075] Embodiment 4 of the present application further provides a storage medium containing computer executable instructions, and when the computer executable instructions are executed by a computer processor, they are used to execute a data reference method, the method comprising:
[0076] Before the cooking device enters the baking program, the steaming degree of the food is monitored, and when it is detected that the food is steamed to a first preset steaming degree, the cooking device is controlled to enter a preset high-temperature steaming state;
[0077] Acquiring the heating plate temperature of the steam heating plate assembly, and judging whether there is residual water in the inner pot based on the heating plate temperature;
[0078] If it is determined based on the temperature of the heating plate that there is no residual water in the inner pot, the cooking device is controlled to enter a baking program.
[0079] Of course, the storage medium containing computer executable instructions provided in the embodiment of the present application, whose computer executable instructions are not limited to the above method operations, can also execute related operations in the data reference method provided in any embodiment of the present application.
[0080] Through the above description of the implementation method, the technicians in the relevant field can clearly understand that the present application can be implemented with the help of software and necessary general hardware, and of course it can also be implemented by hardware, but in many cases the former is a better implementation method. Based on this understanding, the technical solution of the present application can be essentially or the part that contributes to the prior art can be embodied in the form of a software product, and the computer software product can be stored in a computer-readable storage medium, such as a computer floppy disk, read-only memory (ROM), random access memory (RAM), flash memory (FLASH), hard disk or optical disk, etc., including a number of instructions to enable a computer device (which can be a personal computer, server, or network device, etc.) to execute the methods of each embodiment of the present application.
[0081] Note that the above are only preferred embodiments of the present application and the technical principles used. Those skilled in the art will understand that the present application is not limited to the specific embodiments herein, and that various obvious changes, readjustments and substitutions can be made by those skilled in the art without departing from the scope of protection of the present application. Therefore, although the present application is described in more detail through the above embodiments, the present application is not limited to the above embodiments, and may include more other equivalent embodiments without departing from the concept of the present application, and the scope of the present application is determined by the scope of the appended claims.
Claims
1. A cooking control method, It is characterized in that The cooking device comprises a steam heating plate assembly, wherein the steam heating plate assembly is arranged at the bottom of an inner pot, and the method comprises: Before the cooking device enters the baking program, the steaming degree of the food is monitored, and when it is detected that the food is steamed to a first preset steaming degree, the cooking device is controlled to enter a preset high-temperature steaming state; Acquiring the heating plate temperature of the steam heating plate assembly, and judging whether there is residual water in the inner pot based on the heating plate temperature; If it is determined based on the temperature of the heating plate that there is no residual water in the inner pot, the cooking device is controlled to enter a baking program.
2. The method according to claim 1, It is characterized in that Before monitoring that the interior of the food is steamed to the first preset steaming program, the method further includes: Whenever it is monitored that the temperature of the heating plate of the steam heating plate assembly reaches a preset water delivery temperature, the water channel is controlled to deliver a first preset amount of water to the steam heating plate assembly.
3. The method according to claim 1, It is characterized in that When it is detected that the interior of the food is steamed to a first preset steaming degree and before controlling the cooking device to enter a preset high-temperature steaming state, the method further includes: Acquiring a current amount of water retained in the steam heating plate assembly, and determining a water replenishment amount according to the current amount of water retained and a second preset amount of water; The water circuit is controlled to deliver the replenishing water amount to the steam heating plate assembly.
4. The method according to claim 3, It is characterized in that Before monitoring that the interior of the food is steamed to the first preset steaming program, the method further includes: Whenever it is monitored that the heating plate temperature of the steam heating plate assembly reaches a preset water delivery temperature, the water circuit is controlled to deliver a first preset amount of water to the steam heating plate assembly; the first preset amount of water is greater than the second preset amount of water.
5. The method according to claim 1, It is characterized in that The controlling the cooking device to enter a preset high-temperature steaming state comprises: Only by controlling the heating tube, the internal temperature of the inner pot is heated to a first preset temperature, and the steam heating plate assembly is controlled to continue to work, so that the cooking device is in a preset high-temperature steaming state.
6. The method according to claim 5, It is characterized in that The controlling the cooking device to enter a baking program comprises: The hot air heating component and the heating tube are controlled to work simultaneously, and the steam heating plate component is controlled to stop working, so as to heat the internal temperature of the inner pot to a second preset temperature, which is greater than the first preset temperature.
7. The method according to claim 6, It is characterized in that After heating the internal temperature of the inner container to a second preset temperature, the method further includes: The hot air heating component is controlled to stop working, and the heating tube is controlled to maintain the internal temperature of the inner tank at the second preset temperature.
8. The method according to claim 1, It is characterized in that The monitoring of the steaming degree of food comprises: The temperature inside the food is monitored, and when it is monitored that the temperature inside the food reaches a first preset mature temperature range, it is determined that the food is steamed to a first preset steaming degree.
9. The method according to claim 1, It is characterized in that The determining whether there is residual water in the inner pot based on the temperature of the heating plate includes: If the temperature of the heating plate exceeds the preset boiling point, it is determined that there is no residual water in the inner pot.
10. The method according to claim 8, It is characterized in that The first preset ripening temperature range is between 60 degrees Celsius and 65 degrees Celsius.
11. A cooking device, It is characterized in that The cooking device comprises: a steam heating plate assembly, a temperature probe, a heating tube, a hot air heating assembly and a controller; The steam heating plate assembly is arranged at the bottom of the inner pot, and the temperature probe is inserted into the food; The steam heating plate assembly, the temperature probe, the heating tube and the hot air heating assembly are all connected to a controller, and the controller is used to execute the cooking control method as described in any one of claims 1-10.