Cooking equipment, control method and device thereof and readable storage medium

Abstract

The invention provides cooking equipment, a control method and device thereof and a readable storage medium, and the control method of the cooking equipment comprises the steps: under the condition that a target cooking menu is selected, running a roasting program to roast bean food materials in a cooking cavity; after water is injected into the cooking cavity, a cooking program is operated to cook bean food materials; controlling a collecting device to collect seed coats of the bean food materials in the process of operating the cooking program or after the cooking program is operated; and the pressure relief program is operated to control the pressure relief valve to be opened for pressure relief.

Description

Technical Field

[0001] The present invention relates to the field of control technology, and in particular to a cooking device and a control method, device and readable storage medium thereof. Background Art

[0002] Beans have high nutritional value and are loved by people. There are also many cooking dishes related to beans.

[0003] However, after cooking, the seed coat of the bean material will be separated from the seed flesh. After cooking is finished, the pressure needs to be released to open the cooking chamber. When the pressure is released, the seed coat of the bean material will block the pressure relief valve of the cooking device.

[0004] The pressure relief valve usually includes a pressure relief hole. After the seed coat is blocked, it is difficult to clean. As the blockage time is too long, the seed coat rots and bacteria are prone to grow, affecting the safety of the bean material after cooking. At the same time, it will also cause safety hazards to the cooking equipment in the later cooking. Summary of the invention

[0005] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0006] To this end, a first aspect of the present invention is to provide a control method for a cooking device.

[0007] A second aspect of the present invention provides a control device for a cooking device.

[0008] A third aspect of the present invention is to provide another control device for a cooking device.

[0009] A fourth aspect of the present invention provides a readable storage medium.

[0010] A fifth aspect of the present invention provides a cooking device.

[0011] In view of this, according to a first aspect of the present invention, a control method for a cooking device is provided, the cooking device comprising a cooking cavity, a pressure relief valve for adjusting the pressure in the cooking cavity, and a collecting device for collecting seed coats, the collecting device being located in the cooking cavity, the control method comprising: when a target cooking menu is selected, running a roasting program to roast the bean ingredients in the cooking cavity; after water is injected into the cooking cavity, running a cooking program to cook the bean ingredients; during or after the cooking program is run, controlling the collecting device to collect the seed coats of the bean ingredients; and running a pressure relief program to control the pressure relief valve to open for pressure relief.

[0012] In the technical solution of the present application, a control method for a cooking device is proposed. By running the above control method, while cooking the bean ingredients, the seed coat of the bean ingredients can be collected by a collecting device to avoid the seed coat of the bean ingredients blocking the pressure relief valve after cooking, causing cleaning difficulties. As the blocking time is too long, the seed coat rots, bacteria are prone to breed, and the problem of affecting the edible safety of the bean materials after cooking is also ensured. At the same time, the cooking safety of the cooking device in the later cooking process is also ensured. In some technical solutions, optionally, before running the cooking program, a roasting program is run to roast the bean ingredients. By roasting the bean ingredients, the seed coats of the bean ingredients are cracked during the roasting process, thereby destroying the seed coat fence layer of the seeds. After water is injected into the cooking chamber, the seed coats of the bean ingredients are cooked through a cooking program, thereby shrinking the seed coats and separating the seed coats from the seed flesh. The seed coats of the bean ingredients in the cooking chamber are removed to the greatest extent possible and collected by a collecting device, thereby reducing the occurrence of problems such as the seed coats of the bean ingredients clogging the pressure relief valve.

[0013] In some technical solutions, optionally, the collecting device can collect the seed coat during the cooking program, or can collect the seed coat after the cooking program is run. It can be selected according to the usage scenario of the cooking equipment, which will not be elaborated here.

[0014] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0015] In some technical solutions, optionally, when running the roasting program, the following steps are performed: controlling the heating device of the cooking equipment to operate until the temperature of the cooking cavity is in the first temperature range for a duration greater than or equal to a first duration.

[0016] In this technical solution, the operation of the heating device is controlled so as to heat the cooking cavity by the heating device. During this process, the bean food in the cooking cavity obtains heat from the cooking cavity by contacting with the cooking cavity. The temperature of the position where the bean food contacts the cooking cavity rises faster, while the temperature of the position where the bean food does not contact the cooking cavity rises slower. Based on this, the seed coat of the bean food is heated unevenly, and in this case, cracks appear in the seed coat.

[0017] At the same time, the seed flesh wrapped by the seed coat cannot directly contact the cooking cavity, so its heating rate is also lower than that of the seed coat, causing the seed coat to separate from the seed flesh.

[0018] Based on this, the temperature of the cooking chamber is controlled to be maintained in the first temperature range so that the bean food material has a sufficiently high temperature to support cracks in the seed coat and separation of the seed coat from the seed flesh.

[0019] By limiting the first time length, the bean ingredients can have enough time to achieve cracks in the seed coat and separation of the seed coat from the seed flesh. At the same time, it can also ensure that the states of all bean ingredients in the cooking cavity tend to be the same, thereby ensuring the seed coat separation effect.

[0020] In addition, by setting the first temperature range and the first time duration, it is possible to prevent the bean ingredients from being burnt due to overly high temperature, thereby affecting the taste.

[0021] In one of the technical solutions, the heating device can work continuously, such as continuously generating heat according to a preset power. The preset power can be 800 watts, 1000 watts, or 1200 watts, and the specific power value can be selected according to the rated power of the heating device.

[0022] In one of the technical solutions, the heating device can be operated intermittently, such as outputting heat for a period of time and then stopping outputting heat for a period of time, so as to meet the usage needs in different usage scenarios.

[0023] In some technical solutions, optionally, the temperature value in the first temperature interval is greater than or equal to 100°C.

[0024] In this technical solution, the minimum temperature value in the first temperature interval is limited, so as to ensure that the seed coat of the bean food can be detached during the roasting process.

[0025] In one of the technical solutions, the value range of the first temperature interval is between 120°C and 180°C, for example, the temperature value in the first temperature interval can be 120°C, 150°C, or 180°C.

[0026] In some technical solutions, optionally, when running a cooking program, the following steps are performed: the heating device of the cooking equipment is controlled to operate until the duration for which the bean food is in a preset cooking environment is greater than or equal to a second duration, the cooking pressure in the preset cooking environment is in a preset pressure range, and the cooking temperature in the preset cooking environment is in a preset temperature range.

[0027] In this technical solution, when bean ingredients are soaked in water, the seed coat of the bean material will absorb water and soften, the cellulose and other textures will soften, and the pores of the cell membrane and vacuole membrane will increase. In this state, the adsorption effect between the seed coat and the seed flesh will decrease, resulting in separation. Under the preset cooking environment, the separation speed can be accelerated.

[0028] By controlling the operation of the heating device, a pressure environment is created for the bean material, so that in this pressure environment, water outside the bean material can more easily enter the interior of the bean material, thereby allowing the bean material to absorb water. While improving the separation effect between the seed coat and the seed flesh, the efficiency of the bean material in absorbing water can be improved.

[0029] A temperature environment with a temperature value within a preset temperature range can accelerate the efficiency of the bean food in absorbing water, while allowing the seed coat and seed flesh to absorb water and cook, thereby promoting their separation.

[0030] In addition, a temperature environment with a temperature value within a preset temperature range can heat and cook the bean ingredients during the cooking process, thereby reducing the situation where the surface of the bean material is cooked while the inside is not yet cooked.

[0031] It is worth pointing out that since the roasting program is run before the cooking program is run, the seed coat is separated. Therefore, when the cooking program is run, the water in the cooking cavity can more easily enter the interior of the bean ingredients, thereby shortening the cooking time and improving the cooking efficiency.

[0032] In some technical solutions, optionally, the preset pressure interval is between 101 kPa and 213 kPa; and / or the temperature value in the preset temperature interval is greater than 108° C.; and / or the value of the second time length is between 5 minutes and 60 minutes.

[0033] In this technical solution, 101 kPa can be understood as standard atmospheric pressure. Based on this, cooking can be performed under normal pressure when running the cooking program.

[0034] In this technical solution, 213 kPa is higher than the standard atmospheric pressure, based on which, cooking can be performed under high pressure when running a cooking program.

[0035] In some technical solutions, the second time duration is optionally limited to no more than 60 minutes to avoid the bean ingredients from being cooked too long, causing the user to wait too long and affecting the user experience. The second time duration is limited to no less than 5 minutes to avoid the bean ingredients from being fully separated from the seed coat, while ensuring that the bean ingredients are fully cooked.

[0036] In some technical solutions, optionally, by limiting the temperature value in the preset temperature range to be greater than 108°C, a higher temperature can be created in the cooking cavity during the cooking process, thereby forming a high-pressure environment and ensuring that the bean ingredients can be fully cooked.

[0037] In one of the technical solutions, the type of bean food is obtained, and the preset pressure range, preset temperature range and second time duration are determined based on the type of bean food, so as to ensure that the bean food can be fully cooked and the cooking effect is guaranteed.

[0038] In some technical solutions, optionally, the cooking device further includes: a stirring member, and during the running of the roasting program, the control method further includes: controlling the stirring member to rotate to turn the bean ingredients.

[0039] In this technical solution, during the roasting process, the stirring element is controlled to rotate so as to stir-fry the bean ingredients, thereby reducing the prolonged contact of a certain position of the bean ingredients with the cooking cavity, thereby preventing them from being burnt.

[0040] At the same time, under the stirring action of the stirring element, the bean ingredients in the cooking cavity can be heated evenly, that is, the seed coats have the same tendency to crack, thereby ensuring the peeling effect.

[0041] In some technical schemes, optionally, during the running of a cooking program, a collecting device is controlled to collect the seed coat of the bean food material, specifically including: when the cooking program is running, starting timing; when the timing duration is greater than or equal to a third duration, controlling the collecting device to collect the seed coat of the bean food material; wherein the third duration is less than the running duration of the cooking program.

[0042] In this technical solution, the running time of the cooking program is recorded so as to control the timing of the collection device to start collecting the seed coat. In this process, the seed coat is collected at one time to reduce the influence of the seed coat on the cooking of the bean food. For example, the bean water mixture obtained by mixing the bean food and water during the cooking process is reduced from boiling and overflowing, blocking the pressure relief valve, etc.

[0043] At the same time, the above technical solution can also separate the seed coat from the bean ingredients with the seed coat removed, so that after the cooking chamber is depressurized, there is no need to manually separate the seed coat from the bean ingredients with the seed coat removed.

[0044] According to a second aspect of the present invention, the present invention provides a control device for a cooking device, the cooking device comprising a cooking cavity, a pressure relief valve for adjusting the pressure in the cooking cavity, and a collecting device for collecting seed coats, the control device comprising: a roasting unit, for running a roasting program to roast bean ingredients in the cooking cavity when a target cooking menu is selected; a cooking unit, for running a cooking program to cook the bean ingredients after water is injected into the cooking cavity; a collecting unit, for controlling the collecting device to collect the seed coats of the bean ingredients during or after the cooking program is run; and a pressure relief unit, for running a pressure relief program to control the pressure relief valve to open for pressure relief.

[0045] In the technical solution of the present application, a control device for a cooking device is proposed. While cooking the bean ingredients, the seed coats of the bean ingredients can be collected by a collecting device to prevent the seed coats of the bean ingredients from clogging the pressure relief valve after cooking, causing cleaning difficulties. As the clogging time is too long, the seed coats rot and bacteria are prone to breed, affecting the edible safety of the bean materials after cooking. At the same time, the cooking safety of the cooking equipment in the later cooking process is ensured.

[0046] In some technical solutions, optionally, a roasting program is run before the cooking program is run to roast the bean ingredients. By roasting the bean ingredients, the seed coat of the bean ingredients cracks during the roasting process, destroying the seed coat fence layer of the seeds, and then after the cooking chamber is filled with water, the seed coat of the bean ingredients shrinks by cooking in the cooking program, which promotes the separation of the seed coat from the seed flesh, and the seed coat of the bean ingredients in the cooking chamber is removed to the greatest extent, and collected by a collecting device, thereby reducing the occurrence of problems such as the seed coat of the bean ingredients blocking the pressure relief valve.

[0047] In some technical solutions, optionally, the collecting device can collect the seed coat during the cooking program, or can collect the seed coat after the cooking program is run. It can be selected according to the usage scenario of the cooking equipment, which will not be elaborated here.

[0048] In addition, the control device of the cooking equipment proposed in this application also has the following additional technical features.

[0049] In some technical solutions, optionally, the roasting unit is specifically used to: control the heating device of the cooking equipment to operate until the temperature of the cooking cavity is in the first temperature range for a duration greater than or equal to a first duration.

[0050] In this technical solution, the operation of the heating device is controlled so as to heat the cooking cavity by the heating device. During this process, the bean food in the cooking cavity obtains heat from the cooking cavity by contacting with the cooking cavity. The temperature of the position where the bean food contacts the cooking cavity rises faster, while the temperature of the position where the bean food does not contact the cooking cavity rises slower. Based on this, the seed coat of the bean food is heated unevenly, and in this case, cracks appear in the seed coat.

[0051] At the same time, the seed flesh wrapped by the seed coat cannot directly contact the cooking cavity, so its heating rate is also lower than that of the seed coat, causing the seed coat to separate from the seed flesh.

[0052] Based on this, the temperature of the cooking chamber is controlled to be maintained in the first temperature range so that the bean food material has a sufficiently high temperature to support cracks in the seed coat and separation of the seed coat from the seed flesh.

[0053] By limiting the first time length, the bean ingredients can have enough time to achieve cracks in the seed coat and separation of the seed coat from the seed flesh. At the same time, it can also ensure that the states of all bean ingredients in the cooking cavity tend to be the same, thereby ensuring the seed coat separation effect.

[0054] In addition, by setting the first temperature range and the first time duration, it is possible to prevent the bean ingredients from being burnt due to overly high temperature, thereby affecting the taste.

[0055] In one of the technical solutions, the heating device can work continuously, such as continuously generating heat according to a preset power. The preset power can be 800 watts, 1000 watts, or 1200 watts, and the specific power value can be selected according to the rated power of the heating device.

[0056] In one of the technical solutions, the heating device can be operated intermittently, such as outputting heat for a period of time and then stopping outputting heat for a period of time, so as to meet the usage needs in different usage scenarios.

[0057] In some technical solutions, optionally, the temperature value in the first temperature interval is greater than or equal to 100°C.

[0058] In this technical solution, the minimum temperature value in the first temperature interval is limited, so as to ensure that the seed coat of the bean food can be detached during the roasting process.

[0059] In one of the technical solutions, the value range of the first temperature interval is between 120°C and 180°C, for example, the temperature value in the first temperature interval can be 120°C, 150°C, or 180°C.

[0060] In some technical solutions, optionally, the cooking unit is specifically used to: control the operation of the heating device of the cooking equipment until the bean food is in the preset cooking environment for a duration greater than or equal to a second duration, the cooking pressure in the preset cooking environment is in a preset pressure range, and the cooking temperature in the preset cooking environment is in a preset temperature range.

[0061] In this technical solution, when bean ingredients are soaked in water, the seed coat of the bean material will absorb water and soften, the cellulose and other textures will soften, and the pores of the cell membrane and vacuole membrane will increase. In this state, the adsorption effect between the seed coat and the seed flesh will decrease, resulting in separation. Under the preset cooking environment, the separation speed can be accelerated.

[0062] By controlling the operation of the heating device, a pressure environment is created for the bean material, so that in this pressure environment, water outside the bean material can more easily enter the interior of the bean material, thereby allowing the bean material to absorb water. While improving the separation effect between the seed coat and the seed flesh, the efficiency of the bean material in absorbing water can be improved.

[0063] A temperature environment with a temperature value within a preset temperature range can accelerate the efficiency of the bean food in absorbing water, while allowing the seed coat and seed flesh to absorb water and cook, thereby promoting their separation.

[0064] In addition, a temperature environment with a temperature value within a preset temperature range can heat and cook the bean ingredients during the cooking process, thereby reducing the situation where the surface of the bean material is cooked while the inside is not yet cooked.

[0065] It is worth pointing out that since the roasting program is run before the cooking program is run, the seed coat is separated. Therefore, when the cooking program is run, the water in the cooking cavity can more easily enter the interior of the bean ingredients, thereby shortening the cooking time and improving the cooking efficiency.

[0066] In some technical solutions, optionally, the preset pressure interval is between 101 kPa and 213 kPa; and / or the temperature value in the preset temperature interval is greater than 108° C.; and / or the value of the second time length is between 5 minutes and 60 minutes.

[0067] In this technical solution, 101 kPa can be understood as standard atmospheric pressure. Based on this, cooking can be performed under normal pressure when running the cooking program.

[0068] In this technical solution, 213 kPa is higher than the standard atmospheric pressure, based on which, cooking can be performed under high pressure when running a cooking program.

[0069] In some technical solutions, the second time duration is optionally limited to no more than 60 minutes to avoid the bean ingredients from being cooked too long, causing the user to wait too long and affecting the user experience. The second time duration is limited to no less than 5 minutes to avoid the bean ingredients from being fully separated from the seed coat, while ensuring that the bean ingredients are fully cooked.

[0070] In some technical solutions, optionally, by limiting the temperature value in the preset temperature range to be greater than 108°C, a higher temperature can be created in the cooking cavity during the cooking process, thereby forming a high-pressure environment and ensuring that the bean ingredients can be fully cooked.

[0071] In one of the technical solutions, the type of bean food is obtained, and the preset pressure range, preset temperature range and second time duration are determined based on the type of bean food, so as to ensure that the bean food can be fully cooked and the cooking effect is guaranteed.

[0072] In some technical solutions, optionally, the cooking device further includes: a stirring member. During the roasting program, the roasting unit is further used to control the rotation of the stirring member to turn the bean ingredients.

[0073] In this technical solution, during the roasting process, the stirring element is controlled to rotate so as to stir-fry the bean ingredients, thereby reducing the prolonged contact of a certain position of the bean ingredients with the cooking cavity, thereby preventing them from being burnt.

[0074] At the same time, under the stirring action of the stirring element, the bean ingredients in the cooking cavity can be heated evenly, that is, the seed coats have the same tendency to crack, thereby ensuring the peeling effect.

[0075] In some technical schemes, optionally, the collection unit is specifically used to start timing when the cooking program is running; when the timing duration is greater than or equal to a third duration, control the collection device to collect the seed coat of the bean food material; wherein the third duration is less than the running duration of the cooking program.

[0076] In this technical solution, the running time of the cooking program is recorded so as to control the timing of the collection device to start collecting the seed coat. In this process, the seed coat is collected at one time to reduce the influence of the seed coat on the cooking of the bean food. For example, the bean water mixture obtained by mixing the bean food and water during the cooking process is reduced from boiling and overflowing, blocking the pressure relief valve, etc.

[0077] At the same time, the above technical solution can also separate the seed coat from the bean ingredients with the seed coat removed, so that after the cooking chamber is depressurized, there is no need to manually separate the seed coat from the bean ingredients with the seed coat removed.

[0078] According to a third aspect of the present invention, the present invention provides a control device for a cooking device, comprising a processor and a memory, wherein the memory stores programs or instructions that can be run on the processor, and when the programs or instructions are executed by the processor, the steps of any of the methods described above are implemented.

[0079] According to a fourth aspect of the present invention, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of any one of the methods described above are implemented.

[0080] According to a fifth aspect of the present invention, there is provided a cooking device, comprising: a control device as described above for any cooking device; and / or a readable storage medium as described above.

[0081] In some technical solutions, optionally, the cooking device includes one of the following: a pressure cooker, an electric rice cooker, and an electric stew pot.

[0082] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0083] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0084] Figure 1 A schematic flow chart showing a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0085] Figure 2 A schematic block diagram of a control device for a cooking device according to an embodiment of the present invention is shown;

[0086] Figure 3 A schematic block diagram showing another control device for cooking equipment according to an embodiment of the present invention is shown;

[0087] Figure 4 One of the structural schematic diagrams of a cooking device according to an embodiment of the present invention is shown;

[0088] Figure 5 A second structural schematic diagram of a cooking device in an embodiment of the present invention is shown.

[0089] in, Figure 4 and Figure 5 The corresponding relationship between the reference numerals and the component names is as follows:

[0090] 402 cooking chamber, 404 pressure relief valve, 406 collecting device, 4062 connecting part, 4064 collecting part, 408 stirring member, 410 heating device. DETAILED DESCRIPTION

[0091] In order to more clearly understand the above aspects, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0092] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0093] In one embodiment of the present application, Figure 1 , Figure 4 and Figure 5 As shown, a control method for a cooking device is provided, the cooking device comprises a cooking cavity 402, a pressure relief valve 404 for adjusting the pressure in the cooking cavity 402, and a collecting device 406 for collecting seed coats, the collecting device 406 is located in the cooking cavity 402, and the control method comprises:

[0094] Step 102, when the target cooking menu is selected, running a roasting program to roast the bean ingredients in the cooking cavity;

[0095] Step 104, after the cooking chamber is filled with water, a cooking program is run to cook the bean ingredients;

[0096] Step 106, during or after the cooking program is run, controlling the collecting device to collect the seed coat of the bean food material;

[0097] Step 108, running the pressure relief program to control the pressure relief valve to open and release pressure.

[0098] In an embodiment of the present application, a control method for a cooking device is proposed. By running the above control method, while cooking the bean ingredients, the seed coats of the bean ingredients can be collected by a collecting device to avoid the seed coats of the bean ingredients clogging the pressure relief valve after cooking, causing cleaning difficulties. As the clogging time is too long, the seed coat rots, bacteria are likely to grow, affecting the edible safety of the bean materials after cooking. At the same time, the cooking safety of the cooking equipment in the later cooking process is ensured.

[0099] In the above embodiment, the roasting program is run before the cooking program is run, so as to roast the bean ingredients. By roasting the bean ingredients, the seed coat of the bean ingredients cracks during the roasting process, destroying the seed coat fence layer of the seeds, and then after the cooking chamber is filled with water, the seed coat of the bean ingredients shrinks by cooking in the cooking program, and the seed coat of the bean ingredients is separated from the seed flesh, and the seed coat of the bean ingredients in the cooking chamber is removed to the greatest extent, and collected by the collecting device, so as to reduce the occurrence of problems such as the seed coat of the bean ingredients blocking the pressure relief valve.

[0100] In the above embodiment, the collecting device may collect the seed coat during the cooking program or after the cooking program. The collecting device may be selected according to the usage scenario of the cooking equipment and will not be elaborated here.

[0101] In some embodiments, the collecting device 406 includes a connecting portion 4062 and a collecting portion 4064, wherein the collecting portion 4064 is connected to the cover of the cooking device through the connecting portion 4062, and before the seed coat is collected, the collecting portion 4064 is in a retracted state, and when the seed coat is collected, the collecting portion 4064 is in an expanded state.

[0102] In the above embodiment, the target cooking menu can be understood as a cooking menu associated with bean ingredients. The cooking menu associated with bean ingredients can be a cooking menu for cooking beans, stewing beans, or containing bean ingredients, such as cooking multi-grain rice or stew.

[0103] In the above embodiment, when the roasting program is running, the following steps are performed: the heating device of the cooking equipment is controlled to operate until the temperature of the cooking cavity is in the first temperature range for a duration greater than or equal to the first duration.

[0104] In this embodiment, the heating device 410 is controlled to operate so as to heat the cooking cavity by the heating device 410. During this process, the bean food in the cooking cavity obtains heat from the cooking cavity by contacting the cooking cavity. The temperature of the bean food in contact with the cooking cavity rises faster, while the temperature of the bean food not in contact with the cooking cavity rises slower. Based on this, the seed coat of the bean food is heated unevenly, and in this case, cracks appear in the seed coat.

[0105] At the same time, the seed flesh wrapped by the seed coat cannot directly contact the cooking cavity, so its heating rate is also lower than that of the seed coat, causing the seed coat to separate from the seed flesh.

[0106] Based on this, the temperature of the cooking chamber is controlled to be maintained in the first temperature range so that the bean food material has a sufficiently high temperature to support cracks in the seed coat and separation of the seed coat from the seed flesh.

[0107] By limiting the first time length, the bean ingredients can have enough time to achieve cracks in the seed coat and separation of the seed coat from the seed flesh. At the same time, it can also ensure that the states of all bean ingredients in the cooking cavity tend to be the same, thereby ensuring the seed coat separation effect.

[0108] In addition, by setting the first temperature range and the first time duration, it is possible to prevent the bean ingredients from being burnt due to overly high temperature, thereby affecting the taste.

[0109] In some embodiments, the heating device 410 may optionally work continuously, such as continuously generating heat according to a preset power, wherein the preset power may be 800 watts, 1000 watts, or 1200 watts, and the specific power value may be selected according to the rated power of the heating device 410.

[0110] In some embodiments, optionally, the heating device 410 may be operated intermittently, such as outputting heat for a period of time and then stopping outputting heat for a period of time, so as to meet the usage needs in different usage scenarios.

[0111] In the above embodiment, the temperature value in the first temperature interval is greater than or equal to 100°C.

[0112] In this embodiment, the minimum temperature value in the first temperature interval is limited, so as to ensure that the seed coat of the bean food can be detached during the roasting process.

[0113] In some embodiments, optionally, the value range of the first temperature interval is between 120°C and 180°C, such as the temperature value in the first temperature interval can be 120°C, 150°C, or 180°C.

[0114] In some embodiments, the heating device 410 may optionally be a heating plate.

[0115] In the above embodiment, when the cooking program is running, the following steps are performed: the heating device of the cooking equipment is controlled to operate until the duration of the bean food being in the preset cooking environment is greater than or equal to the second duration, the cooking pressure in the preset cooking environment is in the preset pressure range, and the cooking temperature in the preset cooking environment is in the preset temperature range.

[0116] In this embodiment, when bean ingredients are soaked in water, the seed coat of the bean material absorbs water and softens, the cellulose and other textures become soft, and the pores of the cell membrane and vacuole membrane increase. In this state, the adsorption effect between the seed coat and the seed flesh is reduced, thereby forming a separation. Under the preset cooking environment, the separation speed can be accelerated.

[0117] By controlling the operation of the heating device, a pressure environment is created for the bean material, so that in this pressure environment, water outside the bean material can more easily enter the interior of the bean material, thereby allowing the bean material to absorb water. While improving the separation effect between the seed coat and the seed flesh, the efficiency of the bean material in absorbing water can be improved.

[0118] A temperature environment with a temperature value within a preset temperature range can accelerate the efficiency of the bean food in absorbing water, while allowing the seed coat and seed flesh to absorb water and cook, thereby promoting their separation.

[0119] In addition, a temperature environment with a temperature value within a preset temperature range can heat and cook the bean ingredients during the cooking process, thereby reducing the situation where the surface of the bean material is cooked while the inside is not yet cooked.

[0120] It is worth pointing out that since the roasting program is run before the cooking program is run, the seed coat is separated. Therefore, when the cooking program is run, the water in the cooking cavity can more easily enter the interior of the bean ingredients, thereby shortening the cooking time and improving the cooking efficiency.

[0121] In the above embodiment, the preset pressure interval is between 101 kPa and 213 kPa; and / or the temperature value in the preset temperature interval is greater than 108° C.; and / or the value of the second time length is between 5 minutes and 60 minutes.

[0122] In this embodiment, 101 kPa can be understood as standard atmospheric pressure. Based on this, cooking can be performed under normal pressure when running a cooking program.

[0123] In this embodiment, 213 kPa is higher than the standard atmospheric pressure, based on which, when running a cooking program, cooking can be performed under high pressure.

[0124] In the above embodiment, the value of the second time length is limited to no more than 60 minutes to avoid the bean ingredients from being cooked too long, causing the user to wait too long and affecting the user experience. The value of the second time length is limited to no less than 5 minutes to avoid the bean ingredients from being fully separated from the seed coat, and at the same time, to ensure that the bean ingredients are fully cooked.

[0125] In the above embodiment, the temperature value in the preset temperature range is limited to be greater than 108° C., so that a higher temperature can be created in the cooking cavity during the cooking process, forming a high-pressure environment while ensuring that the bean ingredients can be fully cooked.

[0126] In some embodiments, optionally, the type of bean food is obtained, and a preset pressure range, a preset temperature range and a second duration are determined based on the type of bean food, so as to ensure that the bean food can be fully cooked and the cooking effect is ensured.

[0127] In the above embodiment, the cooking device further includes: a stirring member 408. During the roasting process, the control method further includes: controlling the stirring member to rotate to turn the bean ingredients.

[0128] In this embodiment, during the roasting process, the stirring member 408 is controlled to rotate so as to stir-fry the bean ingredients, thereby reducing the prolonged contact of a certain position of the bean ingredients with the cooking cavity, thereby preventing the bean ingredients from being burnt.

[0129] At the same time, under the stirring action of the stirring member 408, the bean ingredients in the cooking cavity can be heated evenly, that is, the seed coats have the same tendency to crack, thereby ensuring the peeling effect.

[0130] In the above embodiment, during the running of the cooking program, the collecting device is controlled to collect the seed coat of the bean food material, specifically including: when the cooking program is running, starting the timing; when the timing duration is greater than or equal to the third duration, controlling the collecting device to collect the seed coat of the bean food material; wherein the third duration is less than the running duration of the cooking program.

[0131] In this embodiment, the running time of the cooking program is recorded so as to control the timing of the collection device to start collecting the seed coat. In this process, the seed coat is collected at one time to reduce the influence of the seed coat on the cooking of the bean food material. For example, the bean water mixture obtained by mixing the bean food material and water during the cooking process is reduced from boiling and overflowing, blocking the pressure relief valve, etc.

[0132] At the same time, the above embodiment can also separate the seed coat from the bean food material with the seed coat removed, so that after the cooking chamber is depressurized, there is no need to manually separate the seed coat from the bean food material with the seed coat removed.

[0133] In some embodiments, optionally, the process flow corresponding to the control method of the cooking device includes:

[0134] Wash the beans - put them into the cooking utensils - roasting process - pressure cooking process - collect the seed coat - pressure release process - take out and eat.

[0135] Specifically, the operation is as follows:

[0136] Wash the beans, put them into the pot of the cooking utensil and close the lid. Start the roasting function (bottom temperature control 180℃, if you choose the open lid cooking function), run for about 6 to 9 minutes, stir or not, stir for better effect.

[0137] After the operation is finished, add water for pressure cooking (water can be added manually by opening the lid, or the machine can also have its own water tank to achieve automatic water adding function), start heating and pressure cooking for 5min-60min. The pressure cooking time varies slightly depending on the type of beans and the weight of the beans.

[0138] The bean curd skin removed after cooking can be collected at one time in the early stage of cooking (within the first 5 minutes) (the cooking equipment is provided with a collection device, which can automatically collect the bean curd during the cooking process). This will not affect the subsequent cooking and can also solve the problem of pressure relief and blockage after pressure-maintaining cooking.

[0139] Exemplarily, the soybeans are washed and put into a pressure cooker for cooking after 10 minutes of roasting. They are then pressure cooked. During the pressure cooking, the pressure is heated for 9 minutes and 28 seconds and then increased to 80 kPa after 1 minute and 14 seconds. The pressure is then maintained for 10 minutes before the pressure is released and the beans are taken out for observation.

[0140] Compared with soybeans directly put into a pressure cooker after washing, the floating time of the bean skin is concentrated in the early stage of cooking (within 5 minutes before cooking), the floating amount of the bean skin increases by 40%, and the hardness decreases by 17.9% after cooking.

[0141] In some embodiments, optionally, Figure 2As shown, the present invention provides a control device 200 for a cooking device, the cooking device comprising a cooking cavity, a pressure relief valve for adjusting the pressure in the cooking cavity and a collecting device for collecting seed coats, the control device comprising: a roasting unit 202, for running a roasting program to roast the bean ingredients in the cooking cavity when a target cooking menu is selected; a cooking unit 204, for running a cooking program to cook the bean ingredients after water is injected into the cooking cavity; a collecting unit 206, for controlling the collecting device to collect the seed coats of the bean ingredients during or after the cooking program is run; and a pressure relief unit 208, for running a pressure relief program to control the pressure relief valve to open and release pressure.

[0142] In an embodiment of the present application, a control device 200 for a cooking device is proposed. While cooking bean ingredients, the seed coats of the bean ingredients can be collected by a collecting device to prevent the seed coats of the bean ingredients from clogging the pressure relief valve after cooking, causing cleaning difficulties. As the clogging time is too long, the seed coats rot and bacteria are prone to breed, affecting the edible safety of the bean materials after cooking. At the same time, the cooking safety of the cooking equipment in the later cooking process is ensured.

[0143] In the above embodiment, the roasting program is run before the cooking program is run, so as to roast the bean ingredients. By roasting the bean ingredients, the seed coat of the bean ingredients cracks during the roasting process, destroying the seed coat fence layer of the seeds, and then after the cooking chamber is filled with water, the seed coat of the bean ingredients shrinks by cooking in the cooking program, and the seed coat of the bean ingredients is separated from the seed flesh, and the seed coat of the bean ingredients in the cooking chamber is removed to the greatest extent, and collected by the collecting device, so as to reduce the occurrence of problems such as the seed coat of the bean ingredients blocking the pressure relief valve.

[0144] In the above embodiment, the collecting device may collect the seed coat during the cooking program or after the cooking program. The collecting device may be selected according to the usage scenario of the cooking equipment and will not be elaborated here.

[0145] In the above embodiment, the roasting unit 202 is specifically used to control the heating device of the cooking equipment to operate until the temperature of the cooking cavity is in the first temperature range for a duration greater than or equal to the first duration.

[0146] In this embodiment, the operation of the heating device is controlled so as to heat the cooking cavity by the heating device. During this process, the bean food in the cooking cavity obtains heat from the cooking cavity by contacting with the cooking cavity. The temperature of the bean food in contact with the cooking cavity rises faster, while the temperature of the bean food not in contact with the cooking cavity rises slower. Based on this, the seed coat of the bean food is heated unevenly, and in this case, cracks appear in the seed coat.

[0147] At the same time, the seed flesh wrapped by the seed coat cannot directly contact the cooking cavity, so its heating rate is also lower than that of the seed coat, causing the seed coat to separate from the seed flesh.

[0148] Based on this, the temperature of the cooking chamber is controlled to be maintained in the first temperature range so that the bean food material has a sufficiently high temperature to support cracks in the seed coat and separation of the seed coat from the seed flesh.

[0149] By limiting the first time length, the bean ingredients can have enough time to achieve cracks in the seed coat and separation of the seed coat from the seed flesh. At the same time, it can also ensure that the states of all bean ingredients in the cooking cavity tend to be the same, thereby ensuring the seed coat separation effect.

[0150] In addition, by setting the first temperature range and the first time duration, it is possible to prevent the bean ingredients from being burnt due to overly high temperature, thereby affecting the taste.

[0151] In some embodiments, the heating device may optionally work continuously, such as continuously generating heat according to a preset power, wherein the preset power may be 800 watts, 1000 watts, or 1200 watts, and the specific power value may be selected according to the rated power of the heating device.

[0152] In some embodiments, the heating device may optionally be operated intermittently, such as outputting heat for a period of time and then stopping outputting heat for a period of time, so as to meet the usage needs in different usage scenarios.

[0153] In the above embodiment, the temperature value in the first temperature interval is greater than or equal to 100°C.

[0154] In this embodiment, the minimum temperature value in the first temperature interval is limited, so as to ensure that the seed coat of the bean food can be detached during the roasting process.

[0155] In some embodiments, optionally, the value range of the first temperature interval is between 120°C and 180°C, such as the temperature value in the first temperature interval can be 120°C, 150°C, or 180°C.

[0156] In the above embodiment, the cooking unit 204 is specifically used to: control the operation of the heating device of the cooking equipment until the bean food is in the preset cooking environment for a duration greater than or equal to the second duration, the cooking pressure in the preset cooking environment is in the preset pressure range, and the cooking temperature in the preset cooking environment is in the preset temperature range.

[0157] In this embodiment, when bean ingredients are soaked in water, the seed coat of the bean material absorbs water and softens, the cellulose and other textures become soft, and the pores of the cell membrane and vacuole membrane increase. In this state, the adsorption effect between the seed coat and the seed flesh is reduced, thereby forming a separation. Under the preset cooking environment, the separation speed can be accelerated.

[0158] By controlling the operation of the heating device, a pressure environment is created for the bean material, so that in this pressure environment, water outside the bean material can more easily enter the interior of the bean material, thereby allowing the bean material to absorb water. While improving the separation effect between the seed coat and the seed flesh, the efficiency of the bean material in absorbing water can be improved.

[0159] A temperature environment with a temperature value within a preset temperature range can accelerate the efficiency of the bean food in absorbing water, while allowing the seed coat and seed flesh to absorb water and cook, thereby promoting their separation.

[0160] In addition, a temperature environment with a temperature value within a preset temperature range can heat and cook the bean ingredients during the cooking process, thereby reducing the situation where the surface of the bean material is cooked while the inside is not yet cooked.

[0161] It is worth pointing out that since the roasting program is run before the cooking program is run, the seed coat is separated. Therefore, when the cooking program is run, the water in the cooking cavity can more easily enter the interior of the bean ingredients, thereby shortening the cooking time and improving the cooking efficiency.

[0162] In the above embodiment, the preset pressure interval is between 101 kPa and 213 kPa; and / or the temperature value in the preset temperature interval is greater than 108° C.; and / or the value of the second time length is between 5 minutes and 60 minutes.

[0163] In this embodiment, 101 kPa can be understood as standard atmospheric pressure. Based on this, cooking can be performed under normal pressure when running a cooking program.

[0164] In this embodiment, 213 kPa is higher than the standard atmospheric pressure, based on which, when running a cooking program, cooking can be performed under high pressure.

[0165] In the above embodiment, the value of the second time length is limited to no more than 60 minutes to avoid the bean ingredients from being cooked too long, causing the user to wait too long and affecting the user experience. The value of the second time length is limited to no less than 5 minutes to avoid the bean ingredients from being fully separated from the seed coat, and at the same time, to ensure that the bean ingredients are fully cooked.

[0166] In the above embodiment, the temperature value in the preset temperature range is limited to be greater than 108° C., so that a higher temperature can be created in the cooking cavity during the cooking process, forming a high-pressure environment while ensuring that the bean ingredients can be fully cooked.

[0167] In some embodiments, optionally, the type of bean food is obtained, and a preset pressure range, a preset temperature range and a second duration are determined based on the type of bean food, so as to ensure that the bean food can be fully cooked and the cooking effect is ensured.

[0168] In the above embodiment, the cooking device further includes: a stirring member. During the roasting process, the roasting unit 202 is also used to control the rotation of the stirring member to turn the bean ingredients.

[0169] In this embodiment, during the roasting process, the stirring element is controlled to rotate so as to stir-fry the bean ingredients, thereby reducing the prolonged contact of a certain position of the bean ingredients with the cooking chamber, thereby preventing the bean ingredients from being burnt.

[0170] At the same time, under the stirring action of the stirring element, the bean ingredients in the cooking cavity can be heated evenly, that is, the seed coats have the same tendency to crack, thereby ensuring the peeling effect.

[0171] In the above embodiment, the collection unit 206 is specifically used to start timing when the cooking program is running; when the timing duration is greater than or equal to the third duration, control the collection device to collect the seed coat of the bean food material; wherein the third duration is less than the running duration of the cooking program.

[0172] In this embodiment, the running time of the cooking program is recorded so as to control the timing of the collection device to start collecting the seed coat. In this process, the seed coat is collected at one time to reduce the influence of the seed coat on the cooking of the bean food material. For example, the bean water mixture obtained by mixing the bean food material and water during the cooking process is reduced from boiling and overflowing, blocking the pressure relief valve, etc.

[0173] At the same time, the above embodiment can also separate the seed coat from the bean food material with the seed coat removed, so that after the cooking chamber is depressurized, there is no need to manually separate the seed coat from the bean food material with the seed coat removed.

[0174] In some embodiments, optionally, Figure 3 As shown, the present invention provides a control device 300 for a cooking device, a processor 302 and a memory 304. The memory 304 stores programs or instructions that can be run on the processor 302. When the programs or instructions are executed by the processor, the steps of any of the above methods are implemented.

[0175] Among them, the memory 304 can be used to store software programs and various data. The memory 304 mainly includes a first storage area for storing programs or instructions and a second storage area for storing data, wherein the first storage area can store an operating system, an application program or instruction required for at least one function (such as a sound playback function, an image playback function, etc.), etc. In addition, the memory 304 may include a volatile memory or a non-volatile memory, or the memory may include both volatile and non-volatile memories. Among them, the non-volatile memory may be a read-only memory (ROM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), an electrically erasable programmable read-only memory (EEPROM), or a flash memory. The volatile memory may be a random access memory (RAM), a static random access memory (SRAM), a dynamic random access memory (DRAM), a synchronous dynamic random access memory (SDRAM), a double data rate synchronous dynamic random access memory (DDRSDRAM), an enhanced synchronous dynamic random access memory (ESDRAM), a synchronous link dynamic random access memory (SLDRAM) and a direct memory bus random access memory (DRRAM). The memory in the embodiments of the present application includes but is not limited to these and any other suitable types of memory.

[0176] In some embodiments, optionally, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of any of the above methods are implemented.

[0177] In some embodiments, optionally, the present invention provides a cooking device, comprising: a control device as any of the above cooking devices; and / or a readable storage medium as described above.

[0178] In the above embodiment, the cooking device includes one of the following: a pressure cooker, an electric rice cooker, and an electric stew pot.

[0179] The term "first" or "second" in the specification and claims of the present application may include one or more of the features explicitly or implicitly. In the textual description of the present invention, unless otherwise specified, "plurality" means two or more. In addition, "and / or" in the specification and claims means at least one of the connected objects, and the character " / " generally means that the objects connected before and after are in an "or" relationship.

[0180] In the claims, specification and drawings of the present invention, the term "multiple" refers to two or more than two. Unless otherwise clearly defined, the orientation or position relationship indicated by the terms "upper" and "lower" is based on the orientation or position relationship shown in the drawings, which is only for the purpose of more conveniently describing the present invention and making the description process simpler, rather than indicating or implying that the device or element referred to must have the specific orientation described, be constructed and operated in a specific orientation, so these descriptions cannot be understood as limiting the present invention; the terms "connect", "install", "fix" and the like should be understood in a broad sense. For example, "connection" can be a fixed connection between multiple objects, or a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects, or an indirect connection between multiple objects through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood based on the specific circumstances of the above data.

[0181] In the claims, specification and drawings of the present invention, the description of the terms "one embodiment", "some embodiments", "specific embodiments" and the like means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In the claims, specification and drawings of the present invention, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0182] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a cooking cavity, a pressure relief valve for adjusting the pressure in the cooking cavity, and a collecting device for collecting seed coats, wherein the collecting device is located in the cooking cavity, and the control method comprises: When the target cooking menu is selected, running a roasting program to roast the bean ingredients in the cooking cavity; After the cooking cavity is filled with water, a cooking program is run to cook the bean food; During the cooking process or after the cooking process is finished, controlling the collecting device to collect the seed coat of the bean food; The pressure relief program is run to control the pressure relief valve to open and release pressure.

2. The control method of the cooking device according to claim 1, characterized in that: When running the roasting program, the following steps are performed: The heating device of the cooking device is controlled to operate until the temperature of the cooking cavity is in the first temperature range for a duration greater than or equal to a first duration.

3. The control method of the cooking device according to claim 2, characterized in that: The temperature value in the first temperature interval is greater than or equal to 100°C.

4. The control method of cooking equipment according to claim 1, characterized in that: To run the cooking program, perform the following steps: The heating device of the cooking equipment is controlled to operate until the duration of time for which the bean food is in the preset cooking environment is greater than or equal to a second duration, the cooking pressure in the preset cooking environment is in a preset pressure range, and the cooking temperature in the preset cooking environment is in a preset temperature range.

5. The control method of cooking equipment according to claim 4, characterized in that: The preset pressure interval is between 101 kPa and 213 kPa; and / or The temperature value in the preset temperature range is greater than 108°C; and / or The second duration is between 5 minutes and 60 minutes.

6. The control method of a cooking device according to any one of claims 1 to 5, characterized in that: The cooking device further comprises: a stirring member. During the process of running the roasting program, the control method further comprises: The stirring element is controlled to rotate to turn the bean food material.

7. The control method of a cooking device according to any one of claims 1 to 5, characterized in that: During the cooking process, controlling the collecting device to collect the seed coat of the bean food material specifically includes: When the cooking program is running, start timing; When the timing duration is greater than or equal to the third duration, controlling the collecting device to collect the seed coat of the bean food material; The third duration is shorter than the running duration of the cooking program.

8. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity, a pressure relief valve for adjusting the pressure in the cooking cavity and a collecting device for collecting seed coats, and the control device comprises: A roasting unit, used for running a roasting program to roast the bean ingredients in the cooking cavity when a target cooking menu is selected; A cooking unit, used for running a cooking program to cook the bean food after the cooking cavity is filled with water; A collecting unit, used for controlling the collecting device to collect the seed coat of the bean food during or after the cooking program is run; The pressure relief unit is used to run the pressure relief program to control the pressure relief valve to open and release pressure.

9. A control device for a cooking device, characterized in that: The method comprises a processor and a memory, wherein the memory stores a program or instruction that can be run on the processor, and when the program or instruction is executed by the processor, the steps of the method according to any one of claims 1 to 7 are implemented.

10. A readable storage medium, characterized in that: The readable storage medium stores a program or an instruction, and when the program or the instruction is executed by a processor, the steps of the method according to any one of claims 1 to 7 are implemented.

11. A cooking device, characterized in that: include: A control device for a cooking device as claimed in claim 8 or 9; and / or The readable storage medium as claimed in claim 10.

12. The cooking device according to claim 11, characterized in that The cooking device comprises one of the following: Pressure cooker, rice cooker, electric stew pot.

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