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: controlling a heating device and a pressure regulating device to operate until the duration of a bean-water mixture in a preset cooking environment is greater than or equal to a preset duration, the cooking pressure in the preset cooking environment is in a preset pressure interval, and the cooking temperature in the preset cooking environment is in a preset temperature interval; discharging water in the bean-water mixture; injecting water into the cooking cavity; and controlling the heating device to operate until the bean materials are cooked.

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, beans contain 10% to 15% oligosaccharides, such as stachyose, raffinose, etc. The above oligosaccharides are not only not absorbed by the human body, but also cause symptoms such as flatulence in the eater, causing discomfort to the eater. Summary of the invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0005] To this end, a first aspect of the present invention is to provide a control method for a cooking device.

[0006] A second aspect of the present invention provides a control device for a cooking device.

[0007] A third aspect of the present invention is to provide another control device for a cooking device.

[0008] A fourth aspect of the present invention provides a readable storage medium.

[0009] A fifth aspect of the present invention provides a cooking device.

[0010] A sixth aspect of the present invention provides another cooking device.

[0011] In view of this, according to a first aspect of the present invention, the present invention provides a control method for a cooking device, the cooking device comprising a cooking cavity for accommodating a bean and water mixture, a heating device for heating the cooking cavity and a pressure regulating device for adjusting the pressure in the cooking cavity, the bean and water mixture comprising bean material and water, the control method comprising: controlling the heating device and the pressure regulating device to operate until the bean and water mixture is in a preset cooking environment for a duration greater than or equal to a preset 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; draining water from the bean and water mixture; injecting water into the cooking cavity; controlling the heating device to operate until the bean material is cooked.

[0012] The technical solution of the present application proposes a control method for cooking equipment. By running the above control method, the cooking of bean materials can be achieved. During this process, oligosaccharides in the cooked bean materials can be effectively washed out, so that after the cooked bean materials are eaten, the probability of the eater experiencing symptoms such as bloating is alleviated, thereby improving the eating experience and ensuring the health of the eater.

[0013] The technical solution of the present application is implemented based on the following principles. Specifically, by controlling the operation of the pressure regulating device, a high-pressure environment is created for the bean material. In this high-pressure environment, water outside the bean material can more easily enter the interior of the bean material, so that the bean material absorbs water, providing a basis for replacing the flatulence factor in the bean material.

[0014] By controlling the operation of the heating device to heat the cooking chamber, the temperature of the bean-water mixture in the heating chamber can be maintained within a preset temperature range, so as to accelerate the replacement efficiency of the flatulence factor, thereby achieving the maximum replacement of the flatulence factor in a short time, so that after the cooked bean material is eaten, the probability of the consumer experiencing symptoms such as flatulence is alleviated.

[0015] Specifically, when bean materials are soaked in water, the seed coat of the bean materials will absorb water and soften, the cellulose and other textures will soften, and the pores of the cell membrane and vacuole membrane will increase, and the interval for material exchange will obviously increase. Under the preset cooking environment, the speed of material exchange can be accelerated.

[0016] In the above technical solution, the duration of the bean-water mixture in the preset cooking environment is controlled to be not less than the preset duration, so as to provide the bean material with a sufficient time for material exchange, ensuring that the flatulence factor is replaced into the water to the greatest extent. The water in the bean-water mixture is drained and water is injected into the cooking chamber to replace the water rich in flatulence factors, thereby reducing the water rich in flatulence factors from entering the bean material again during the cooking process, so that the flatulence factor in the cooked bean material is too high, causing the consumer to feel uncomfortable after eating.

[0017] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0018] In the above technical solution, the preset pressure range is between 141 kPa and 213 kPa; and / or the preset temperature range is between 40° C. and 70° C.; and / or the preset time range is between 20 minutes and 60 minutes.

[0019] In this technical solution, the preset pressure range is limited to no less than 141 kPa so as to reduce the replacement efficiency of the flatulence factor caused by low pressure. At the same time, it is limited to no more than 213 kPa so as to avoid affecting the safety of the cooking equipment due to excessive pressure.

[0020] In some technical solutions, optionally, the standard atmospheric pressure is taken as 101 kPa as an example, and the above 141 kPa to 213 kPa can be understood as relative air pressure, that is, between 40 kPa and 112 kPa higher than the standard atmospheric pressure.

[0021] In some technical solutions, optionally, the value of the preset pressure range is higher than the standard atmospheric pressure by about 70 kPa, such as between 65 kPa and 75 kPa higher than the standard atmospheric pressure.

[0022] By limiting the preset temperature range to no less than 40°C, the temperature of the bean-water mixture is ensured to be high enough to ensure the efficiency of the displacement of the flatulence factor from the bean material to the water, and to avoid the preset time being too long, which makes the cooking of the bean material take too long and affects the user experience.

[0023] By limiting the preset temperature range to no higher than 70°C, a temperature-not-too-high environment is created, and the cooking and water absorption areas of the bean material are separated. On the basis of not affecting the texture of the bean material, water can enter the interior of the bean material, and the flatulence factor inside the bean material is fully replaced by water. If the temperature value of the preset temperature range is too high, such as higher than 70°C, it will affect the texture of the bean material, and then the surface of the bean material will be cooked, but the interior will not be cooked. In this case, the difficulty and efficiency of replacing the flatulence factor inside the bean material with water will be greatly reduced, affecting the reduction rate of the flatulence factor after cooking.

[0024] In the above technical solution, the value of the above preset temperature range is about 50°C, such as between 50°C and 55°C.

[0025] In the above technical solution, the preset time is limited to no more than 60 minutes to avoid the cooking time of bean materials being too long, causing the user to wait too long and affecting the user's experience. The preset time is limited to no less than 20 minutes to avoid the replacement time of the flatulence factor in the bean materials being too short, affecting the effect of reducing the flatulence factor.

[0026] In the above technical solution, before controlling the operation of the heating device and the pressure regulating device, it also includes: obtaining the material amount of the bean material located in the cooking cavity, the material amount having a material height; injecting water into the cooking cavity until the water submerges the bean material, and the height difference between the liquid level height corresponding to the water and the material height is greater than or equal to a preset value.

[0027] In this technical solution, the amount of bean material is obtained so that automatic water injection can be achieved based on the amount of bean material. In this process, the interaction between the cooking device and the user can be reduced, so that the cooking device can be automatically controlled, thereby improving the user experience of the cooking device.

[0028] At the same time, the above technical solution can ensure the accuracy of the water injection amount, eliminate the influence caused by artificial addition of water, such as the influence of insufficient or excessive water injection on the cooking of bean materials, thereby ensuring the cooking effect.

[0029] In the above technical solution, the water is limited to submerge the bean material, and the height difference between the water level and the material height is not less than a preset value, so as to ensure that a sufficient amount of water can be injected to replace the flatulence factor and ensure the replacement effect.

[0030] In the above technical solution, the preset value is greater than or equal to 5 centimeters.

[0031] In some technical solutions, optionally, the preset value can be 6 cm, 7 cm, or 10 cm. It can be determined according to actual usage needs and will not be elaborated here.

[0032] In the above technical solution, controlling the heating device to operate until the bean material is cooked specifically includes: controlling the heating device to operate until the cooking chamber is maintained in the target temperature range for a duration greater than or equal to a first duration.

[0033] In the above technical solution, controlling the heating device to operate until the bean material is cooked specifically includes: controlling the heating device to operate until the pressure in the cooking chamber is maintained in the target pressure range for a duration greater than or equal to a second duration.

[0034] In this technical solution, the cooking process of bean materials is refined. Specifically, the cooking process of bean materials can be controlled based on the temperature in the cooking chamber as a control parameter, or the cooking process of bean materials can be controlled based on the pressure in the cooking chamber as a control parameter, so as to realize cooking control in different scenarios.

[0035] In the above technical solution, the target temperature range and the target pressure range can be determined according to actual use requirements, which will not be elaborated here.

[0036] In the above technical solution, the first duration and the second duration can be determined according to actual usage needs, which will not be elaborated here.

[0037] 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 for accommodating a bean-water mixture, a heating device for heating the cooking cavity and a pressure regulating device for adjusting the pressure in the cooking cavity, the bean-water mixture comprising bean material and water, the control device comprising: a first control unit, for controlling the operation of the heating device and the pressure regulating device, until the duration of the bean-water mixture being in a preset cooking environment is greater than or equal to a preset 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; a drainage unit, for draining water from the bean-water mixture; a liquid injection unit, for injecting water into the cooking cavity; a second control unit, for controlling the operation of the heating device, until the bean material is cooked.

[0038] The technical solution of the present application proposes a control device for cooking equipment, which can realize the cooking of bean materials. During this process, oligosaccharides in the cooked bean materials can be effectively washed out, so that after the cooked bean materials are eaten, the probability of the eater experiencing symptoms such as bloating is alleviated, thereby improving the eating experience and ensuring the health of the eater.

[0039] The technical solution of the present application is implemented based on the following principles. Specifically, by controlling the operation of the pressure regulating device, a high-pressure environment is created for the bean material. In this high-pressure environment, water outside the bean material can more easily enter the interior of the bean material, so that the bean material absorbs water, providing a basis for replacing the flatulence factor in the bean material.

[0040] By controlling the operation of the heating device to heat the cooking chamber, the temperature of the bean-water mixture in the heating chamber can be maintained within a preset temperature range, so as to accelerate the replacement efficiency of the flatulence factor, thereby achieving the maximum replacement of the flatulence factor in a short time, so that after the cooked bean material is eaten, the probability of the consumer experiencing symptoms such as flatulence is alleviated.

[0041] Specifically, when bean materials are soaked in water, the seed coat of the bean materials will absorb water and soften, the cellulose and other textures will soften, and the pores of the cell membrane and vacuole membrane will increase, and the interval for material exchange will obviously increase. Under the preset cooking environment, the speed of material exchange can be accelerated.

[0042] In the above technical solution, the duration of the bean-water mixture in the preset cooking environment is controlled to be not less than the preset duration, so as to provide the bean material with a sufficient time for material exchange, ensuring that the flatulence factor is replaced into the water to the greatest extent. The water in the bean-water mixture is drained and water is injected into the cooking chamber to replace the water rich in flatulence factors, thereby reducing the water rich in flatulence factors from entering the bean material again during the cooking process, so that the flatulence factor in the cooked bean material is too high, causing the consumer to feel uncomfortable after eating.

[0043] In addition, the control device of the cooking equipment proposed in this application also has the following additional technical features.

[0044] In the above technical solution, the preset pressure range is between 141 kPa and 213 kPa; and / or the preset temperature range is between 40° C. and 70° C.; and / or the preset time range is between 20 minutes and 60 minutes.

[0045] In this technical solution, the preset pressure range is limited to no less than 141 kPa so as to reduce the replacement efficiency of the flatulence factor caused by low pressure. At the same time, it is limited to no more than 213 kPa so as to avoid affecting the safety of the cooking equipment due to excessive pressure.

[0046] In some technical solutions, optionally, the standard atmospheric pressure is taken as 101 kPa as an example, and the above 141 kPa to 213 kPa can be understood as relative air pressure, that is, between 40 kPa and 112 kPa higher than the standard atmospheric pressure.

[0047] In some technical solutions, optionally, the value of the preset pressure range is higher than the standard atmospheric pressure by about 70 kPa, such as between 65 kPa and 75 kPa higher than the standard atmospheric pressure.

[0048] By limiting the preset temperature range to no less than 40°C, the temperature of the bean-water mixture is ensured to be high enough to ensure the efficiency of the displacement of the flatulence factor from the bean material to the water, and to avoid the preset time being too long, which makes the cooking of the bean material take too long and affects the user experience.

[0049] By limiting the preset temperature range to no higher than 70°C, a temperature-not-too-high environment is created, and the cooking and water absorption areas of the bean material are separated. On the basis of not affecting the texture of the bean material, water can enter the interior of the bean material, and the flatulence factor inside the bean material is fully replaced by water. If the temperature value of the preset temperature range is too high, such as higher than 70°C, it will affect the texture of the bean material, and then the surface of the bean material will be cooked, but the interior will not be cooked. In this case, the difficulty and efficiency of replacing the flatulence factor inside the bean material with water will be greatly reduced, affecting the reduction rate of the flatulence factor after cooking.

[0050] In the above technical solution, the value of the above preset temperature range is about 50°C, such as between 50°C and 55°C.

[0051] In the above technical solution, the preset time is limited to no more than 60 minutes to avoid the cooking time of bean materials being too long, causing the user to wait too long and affecting the user's experience. The preset time is limited to no less than 20 minutes to avoid the replacement time of the flatulence factor in the bean materials being too short, affecting the effect of reducing the flatulence factor.

[0052] In the above technical solution, before controlling the operation of the heating device and the pressure regulating device, the first control unit is also used to: obtain the material amount of the bean material located in the cooking cavity, and the material amount has a material height; inject water into the cooking cavity until the water submerges the bean material, and the height difference between the liquid level height corresponding to the water and the material height is greater than or equal to a preset value.

[0053] In this technical solution, the amount of bean material is obtained so that automatic water injection can be achieved based on the amount of bean material. In this process, the interaction between the cooking device and the user can be reduced, so that the cooking device can be automatically controlled, thereby improving the user experience of the cooking device.

[0054] At the same time, the above technical solution can ensure the accuracy of the water injection amount, eliminate the influence caused by artificial addition of water, such as the influence of insufficient or excessive water injection on the cooking of bean materials, thereby ensuring the cooking effect.

[0055] In the above technical solution, the water is limited to submerge the bean material, and the height difference between the water level and the material height is not less than a preset value, so as to ensure that a sufficient amount of water can be injected to replace the flatulence factor and ensure the replacement effect.

[0056] In the above technical solution, the preset value is greater than or equal to 5 centimeters.

[0057] In some technical solutions, optionally, the preset value can be 6 cm, 7 cm, or 10 cm. It can be determined according to actual usage needs and will not be elaborated here.

[0058] In the above technical solution, the second control unit is specifically used to: control the operation of the heating device until the cooking cavity is maintained in the target temperature range for a duration greater than or equal to the first duration.

[0059] In the above technical solution, the second control unit is specifically used to: control the operation of the heating device until the pressure in the cooking cavity is maintained in the target pressure range for a duration greater than or equal to a second duration.

[0060] In this technical solution, the cooking process of bean materials is refined. Specifically, the cooking process of bean materials can be controlled based on the temperature in the cooking chamber as a control parameter, or the cooking process of bean materials can be controlled based on the pressure in the cooking chamber as a control parameter, so as to realize cooking control in different scenarios.

[0061] In the above technical solution, the target temperature range and the target pressure range can be determined according to actual use requirements, which will not be elaborated here.

[0062] In the above technical solution, the first duration and the second duration can be determined according to actual usage needs, which will not be elaborated here.

[0063] 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.

[0064] 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.

[0065] 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.

[0066] According to a sixth aspect of the present invention, the present invention provides a cooking device, comprising: a cooking cavity for accommodating a bean-water mixture; a heating device for heating the cooking cavity; a pressure regulating device for adjusting the pressure in the cooking cavity; and a controller connected to the heating device and the pressure regulating device, for implementing the steps of any one of the methods described above.

[0067] In the above technical solution, the pressure regulating device includes: an air pump, which is arranged in the cooking cavity and connects the inside and the outside of the cooking cavity.

[0068] In this technical solution, the air pump is connected to the controller and pumps air into the cooking cavity under the control of the controller so as to adjust the pressure in the cooking cavity.

[0069] Specifically, the cooking cavity is provided with a ventilation hole communicating with the inside and outside of the cooking cavity, and the air outlet of the air pump is communicated with the ventilation hole so as to pump air into the cooking cavity.

[0070] In the above technical solution, the cooking device includes a pot body and a first cover body, the first cover body and the pot body cover together form a working chamber, and the pressure regulating device includes: a second cover body, located in the working chamber, the second cover body divides the working chamber into a first chamber and a cooking chamber; a screw rod, located in the first chamber, and movably connected to the second cover body, and the second cover body moves along the extension direction of the screw rod to adjust the pressure in the cooking chamber.

[0071] In this technical solution, an optional structure of the pressure regulating device is defined. During this process, the second cover body and the screw can be arranged in the working chamber, and the part exposed in the working chamber is relatively small or does not need to be exposed outside the working chamber. Therefore, the pressure regulating state can be hidden, thereby improving the aesthetics of the cooking equipment.

[0072] In some technical solutions, optionally, the user can adjust the position of the second cover body in the working cavity by rotating the screw so as to adjust the pressure in the cooking cavity.

[0073] In some technical solutions, the pressure regulating device may further include a motor, wherein the motor is connected to the screw rod and is used to drive the screw rod to rotate, thereby adjusting the position of the second cover body in the working chamber. In this process, the user does not need to manually rotate the screw rod, so as to improve the convenience of pressure adjustment.

[0074] In the above technical solution, the cooking device includes one of the following: a pressure cooker, an electric rice cooker, and an electric stew pot.

[0075] 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

[0076] 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:

[0077] Figure 1 A schematic flow chart showing a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0078] Figure 2 A schematic block diagram of a control device for a cooking device according to an embodiment of the present invention is shown;

[0079] Figure 3 A schematic block diagram showing another control device for cooking equipment according to an embodiment of the present invention is shown;

[0080] Figure 4 A schematic diagram of the structure of a cooking device according to an embodiment of the present invention is shown;

[0081] Figure 5 A schematic diagram showing the structure of another cooking device in an embodiment of the present invention is shown;

[0082] Figure 6 A schematic diagram of the structure of another cooking device according to an embodiment of the present invention is shown;

[0083] Figure 7 The schematic diagram shows the principle of the bean material reaction in the embodiment of the present invention.

[0084] in, Figures 4 to 6 The corresponding relationship between the reference numerals and the component names is as follows:

[0085] 402 cooking cavity, 404 heating device, 406 pressure regulating device, 4062 air pump, 4064 second cover body, 4066 screw, 408 controller, 410 pot body, 412 first cover body, 414 working cavity, 416 first cavity body. DETAILED DESCRIPTION

[0086] 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.

[0087] 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.

[0088] In one embodiment of the present application, Figure 1 and Figure 4 As shown, a control method for a cooking device is provided, the cooking device comprising a cooking chamber 402 for accommodating a bean-water mixture, a heating device 404 for heating the cooking chamber 402, and a pressure regulating device 406 for adjusting the pressure in the cooking chamber 402, the bean-water mixture comprising bean material and water, and the control method comprising:

[0089] Step 102, controlling the heating device and the pressure regulating device to operate until the duration of the bean-water mixture being in the preset cooking environment is greater than or equal to the preset duration;

[0090] Step 104, draining water from the bean-water mixture;

[0091] Step 106, injecting water into the cooking cavity;

[0092] Step 108, controlling the heating device to operate until the bean material is cooked.

[0093] The cooking pressure in the preset cooking environment is within a preset pressure range, and the cooking temperature in the preset cooking environment is within a preset temperature range.

[0094] The embodiment of the present application proposes a control method for cooking equipment. By running the above control method, the cooking of bean materials can be achieved. During this process, oligosaccharides in the cooked bean materials can be effectively washed out, so that after the cooked bean materials are eaten, the probability of the eater experiencing symptoms such as bloating is alleviated, thereby improving the eating experience and ensuring the health of the eater.

[0095] The embodiments of the present application are implemented based on the following principles. Specifically, the operation of the pressure regulating device is controlled to create a high-pressure environment for the bean material. In this high-pressure environment, water outside the bean material can more easily enter the interior of the bean material, so that the bean material absorbs water, providing a basis for replacing the flatulence factor in the bean material.

[0096] By controlling the operation of the heating device to heat the cooking chamber, the temperature of the bean-water mixture in the heating chamber can be maintained within a preset temperature range, so as to accelerate the replacement efficiency of the flatulence factor, thereby achieving the maximum replacement of the flatulence factor in a short time, so that after the cooked bean material is eaten, the probability of the consumer experiencing symptoms such as flatulence is alleviated.

[0097] Specifically, combined with Figure 7 As shown, when bean materials are soaked in water, the seed coat of the bean materials will absorb water and soften, and the cellulose and other textures will become soft. Specifically, under the condition of increasing the membrane pores by increasing the hardness of the texture, the membrane pores of the cell membrane and the vacuole membrane will increase, and the interval for material exchange will obviously increase; the cellulose and other textures will become soft; the beans soaked in water will further promote material exchange under the action of hydrostatic pressure. Under the preset cooking environment, the speed of material exchange can be accelerated.

[0098] Depending on the degree of maturity, chemical changes occur during the bean ripening process, such as starch gelatinization, cellulose swelling, fat oxidation and protein deformation. The internal moisture participates in the reaction or acts as a reaction medium, which is crucial in the ripening process. Temperature ripening has a strong degree of damage to the tissue, and moisture is needed to mitigate the violent reaction phenomenon.

[0099] In the above embodiment, the duration of the bean-water mixture being in the preset cooking environment is controlled to be not less than the preset duration, so as to provide the bean material with a sufficient time for substance exchange, and ensure that the flatulence factor is replaced into the water to the greatest extent. By draining the water in the bean-water mixture and injecting water into the cooking chamber, the water rich in flatulence factor is replaced, and the water rich in flatulence factor is reduced from entering the bean material again during the cooking process, so that the flatulence factor in the cooked bean material is too high, causing the consumer to feel uncomfortable after eating.

[0100] In the above embodiments, the preset pressure range is between 141 kPa and 213 kPa; and / or the preset temperature range is between 40° C. and 70° C.; and / or the preset time range is between 20 minutes and 60 minutes.

[0101] In this embodiment, the preset pressure range is limited to no less than 141 kPa so as to reduce the replacement efficiency of the flatulence factor caused by too low pressure. At the same time, it is limited to no more than 213 kPa so as to avoid affecting the safety of the cooking equipment due to too high pressure.

[0102] In some embodiments, optionally, the standard atmospheric pressure is taken as 101 kPa as an example, and the above 141 kPa to 213 kPa can be understood as relative air pressure, that is, between 40 kPa and 112 kPa higher than the standard atmospheric pressure.

[0103] In some embodiments, optionally, the value of the preset pressure interval is approximately 70 kPa higher than the standard atmospheric pressure, such as between 65 kPa and 75 kPa higher than the standard atmospheric pressure.

[0104] By limiting the preset temperature range to no less than 40°C, the temperature of the bean-water mixture is ensured to be high enough to ensure the efficiency of the displacement of the flatulence factor from the bean material to the water, and to avoid the preset time being too long, which makes the cooking of the bean material take too long and affects the user experience.

[0105] By limiting the preset temperature range to no higher than 70°C, a temperature-not-too-high environment is created, and the cooking and water absorption areas of the bean material are separated. On the basis of not affecting the texture of the bean material, water can enter the interior of the bean material, and the flatulence factor inside the bean material is fully replaced by water. If the temperature value of the preset temperature range is too high, such as higher than 70°C, it will affect the texture of the bean material, and then the surface of the bean material will be cooked, but the interior will not be cooked. In this case, the difficulty and efficiency of replacing the flatulence factor inside the bean material with water will be greatly reduced, affecting the reduction rate of the flatulence factor after cooking.

[0106] In the above embodiment, the value of the above preset temperature range is about 50°C, such as between 50°C and 55°C.

[0107] In the above embodiment, the preset time is limited to no more than 60 minutes to avoid the bean material cooking time being too long, causing the user to wait too long and affecting the user's experience. The preset time is limited to no less than 20 minutes to avoid the replacement time of the flatulence factor in the bean material being too short, affecting the effect of reducing the flatulence factor.

[0108] In the above embodiment, before controlling the operation of the heating device and the pressure regulating device, it also includes: obtaining the material amount of the bean material located in the cooking cavity, and the material amount has a material height; injecting water into the cooking cavity until the water submerges the bean material, and the height difference between the liquid level height corresponding to the water and the material height is greater than or equal to a preset value.

[0109] In this embodiment, the amount of bean material is obtained so that automatic water injection is achieved based on the amount of bean material. In this process, the interaction between the cooking device and the user can be reduced, so that the cooking device can be automatically controlled, thereby improving the user experience of the cooking device.

[0110] At the same time, the above embodiment can ensure the accuracy of the water injection amount, eliminate the influence caused by artificial addition of water, such as the influence of insufficient or excessive water injection on the cooking of bean materials, thereby ensuring the cooking effect.

[0111] In the above embodiment, the water is limited to submerge the bean material, and the height difference between the water level and the material height is not less than a preset value, so as to ensure that a sufficient amount of water can be injected to replace the flatulence factor and ensure the replacement effect.

[0112] In the above embodiment, the preset value is greater than or equal to 5 centimeters.

[0113] In some embodiments, optionally, the preset value may be 6 cm, 7 cm, or 10 cm, which may be determined according to actual usage requirements and will not be described in detail here.

[0114] In the above embodiment, controlling the heating device to operate until the bean material is cooked specifically includes: controlling the heating device to operate until the cooking chamber is maintained in the target temperature range for a duration greater than or equal to a first duration.

[0115] In the above embodiment, controlling the heating device to operate until the bean material is cooked specifically includes: controlling the heating device to operate until the pressure in the cooking cavity is maintained in the target pressure range for a duration greater than or equal to a second duration.

[0116] In this embodiment, the cooking process of the bean material is refined. Specifically, the cooking process of the bean material can be controlled based on the temperature in the cooking chamber as a control parameter, or the cooking process of the bean material can be controlled based on the pressure in the cooking chamber as a control parameter, so as to realize cooking control in different scenarios.

[0117] In the above embodiment, the target temperature range and the target pressure range can be set according to actual use requirements, which will not be described in detail here.

[0118] In the above embodiment, the first duration and the second duration can be set according to actual usage requirements, which will not be described in detail here.

[0119] In some embodiments, optionally, the cooking cavity is an inner pot and the heating device is a bottom heat source as an example, and the control method of the above cooking device is specifically divided into the following process flows:

[0120] Preparation stage:

[0121] Weigh a certain amount of bean water and place it in the inner pot. The water level should be at least 5 cm above the surface of the beans in the inner pot.

[0122] High pressure medium temperature cooking stage:

[0123] At this time, the environment inside the pot should be maintained to ensure that the inner pot temperature is maintained at 50°C, or a range determined by 50°C, and the inner pot pressure is 70kPa higher than the standard atmospheric pressure, or a range determined by 70kPa. This stage is maintained for 30 minutes.

[0124] Deflatulence factor stage:

[0125] Pour out the water (soaking liquid) in the inner pot after the high pressure and medium temperature stage, wherein the flatulence factor dissolved in the soaking liquid accounts for more than 27% of the total flatulence factor content in the beans;

[0126] Cooking stage:

[0127] Add appropriate amount of water into the inner pot to submerge the beans in the pot. Start heating with the heat source at the bottom, and heat from the temperature to the pressure until cooked. Taking soybeans as an example, the heating and pressure are maintained for 15 minutes, and they can be taken out and eaten. There are slight differences between different beans.

[0128] Specifically, exemplarily, 200g of soybeans are placed in a pressure cooker, 1000g of water is added, and the soybeans are soaked and cooked at medium temperature under high pressure for 25 minutes. The soaking liquid is discharged, and the water is replaced to start cooking. The stages are maintained for 15 minutes, and the soybeans can be eaten after the pressure is released. Compared with soybeans cooked based on the bean function of the pressure cooker, the comparison of the flatulence factor removal rate is shown in Table 1.

[0129] Table 1

[0130]

[0131] 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 for accommodating a bean-water mixture, a heating device for heating the cooking cavity and a pressure regulating device for adjusting the pressure in the cooking cavity, the bean-water mixture comprising bean material and water, the control device comprising: a first control unit 202, for controlling the operation of the heating device and the pressure regulating device until the bean-water mixture is in a preset cooking environment for a duration greater than or equal to a preset 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; a drainage unit 204, for draining water from the bean-water mixture; a liquid injection unit 206, for injecting water into the cooking cavity; and a second control unit 208, for controlling the operation of the heating device until the bean material is cooked.

[0132] The embodiment of the present application proposes a control device 200 for a cooking device, which can realize the cooking of bean materials. During this process, oligosaccharides in the cooked bean materials can be effectively washed out, so that after the cooked bean materials are eaten, the probability of the eater experiencing symptoms such as bloating is alleviated, thereby improving the eating experience and ensuring the health of the eater.

[0133] The embodiments of the present application are implemented based on the following principles. Specifically, the operation of the pressure regulating device is controlled to create a high-pressure environment for the bean material. In this high-pressure environment, water outside the bean material can more easily enter the interior of the bean material, so that the bean material absorbs water, providing a basis for replacing the flatulence factor in the bean material.

[0134] By controlling the operation of the heating device to heat the cooking chamber, the temperature of the bean-water mixture in the heating chamber can be maintained within a preset temperature range, so as to accelerate the replacement efficiency of the flatulence factor, thereby achieving the maximum replacement of the flatulence factor in a short time, so that after the cooked bean material is eaten, the probability of the consumer experiencing symptoms such as flatulence is alleviated.

[0135] Specifically, when bean materials are soaked in water, the seed coat of the bean materials will absorb water and soften, the cellulose and other textures will soften, and the pores of the cell membrane and vacuole membrane will increase, and the interval for material exchange will obviously increase. Under the preset cooking environment, the speed of material exchange can be accelerated.

[0136] In the above embodiment, the duration of the bean-water mixture being in the preset cooking environment is controlled to be not less than the preset duration, so as to provide the bean material with a sufficient time for substance exchange, and ensure that the flatulence factor is replaced into the water to the greatest extent. By draining the water in the bean-water mixture and injecting water into the cooking chamber, the water rich in flatulence factor is replaced, and the water rich in flatulence factor is reduced from entering the bean material again during the cooking process, so that the flatulence factor in the cooked bean material is too high, causing the consumer to feel uncomfortable after eating.

[0137] In the above embodiments, the preset pressure range is between 141 kPa and 213 kPa; and / or the preset temperature range is between 40° C. and 70° C.; and / or the preset time range is between 20 minutes and 60 minutes.

[0138] In this embodiment, the preset pressure range is limited to no less than 141 kPa so as to reduce the replacement efficiency of the flatulence factor caused by too low pressure. At the same time, it is limited to no more than 213 kPa so as to avoid affecting the safety of the cooking equipment due to too high pressure.

[0139] In some embodiments, optionally, the standard atmospheric pressure is taken as 101 kPa as an example, and the above 141 kPa to 213 kPa can be understood as relative air pressure, that is, between 40 kPa and 112 kPa higher than the standard atmospheric pressure.

[0140] In some embodiments, optionally, the value of the preset pressure interval is approximately 70 kPa higher than the standard atmospheric pressure, such as between 65 kPa and 75 kPa higher than the standard atmospheric pressure.

[0141] By limiting the preset temperature range to no less than 40°C, the temperature of the bean-water mixture is ensured to be high enough to ensure the efficiency of the displacement of the flatulence factor from the bean material to the water, and to avoid the preset time being too long, which makes the cooking of the bean material take too long and affects the user experience.

[0142] By limiting the preset temperature range to no higher than 70°C, a temperature-not-too-high environment is created, and the cooking and water absorption areas of the bean material are separated. On the basis of not affecting the texture of the bean material, water can enter the interior of the bean material, and the flatulence factor inside the bean material is fully replaced by water. If the temperature value of the preset temperature range is too high, such as higher than 70°C, it will affect the texture of the bean material, and then the surface of the bean material will be cooked, but the interior will not be cooked. In this case, the difficulty and efficiency of replacing the flatulence factor inside the bean material with water will be greatly reduced, affecting the reduction rate of the flatulence factor after cooking.

[0143] In the above embodiment, the value of the above preset temperature range is about 50°C, such as between 50°C and 55°C.

[0144] In the above embodiment, the preset time is limited to no more than 60 minutes to avoid the bean material cooking time being too long, causing the user to wait too long and affecting the user's experience. The preset time is limited to no less than 20 minutes to avoid the replacement time of the flatulence factor in the bean material being too short, affecting the effect of reducing the flatulence factor.

[0145] In the above embodiment, before controlling the operation of the heating device and the pressure regulating device, the first control unit is also used to: obtain the material amount of the bean material located in the cooking cavity, where the material amount has a material height; and inject water into the cooking cavity until the water submerges the bean material, and the height difference between the liquid level height corresponding to the water and the material height is greater than or equal to a preset value.

[0146] In this embodiment, the amount of bean material is obtained so that automatic water injection is achieved based on the amount of bean material. In this process, the interaction between the cooking device and the user can be reduced, so that the cooking device can be automatically controlled, thereby improving the user experience of the cooking device.

[0147] At the same time, the above embodiment can ensure the accuracy of the water injection amount, eliminate the influence caused by artificial addition of water, such as the influence of insufficient or excessive water injection on the cooking of bean materials, thereby ensuring the cooking effect.

[0148] In the above embodiment, the water is limited to submerge the bean material, and the height difference between the water level and the material height is not less than a preset value, so as to ensure that a sufficient amount of water can be injected to replace the flatulence factor and ensure the replacement effect.

[0149] In the above embodiment, the preset value is greater than or equal to 5 centimeters.

[0150] In some embodiments, optionally, the preset value may be 6 cm, 7 cm, or 10 cm, which may be determined according to actual usage requirements and will not be described in detail here.

[0151] In the above embodiment, the second control unit 208 is specifically used to control the heating device to operate until the cooking cavity is maintained in the target temperature range for a duration greater than or equal to the first duration.

[0152] In the above embodiment, the second control unit 208 is specifically used to control the operation of the heating device until the pressure in the cooking cavity is maintained in the target pressure range for a duration greater than or equal to the second duration.

[0153] In this embodiment, the cooking process of the bean material is refined. Specifically, the cooking process of the bean material can be controlled based on the temperature in the cooking chamber as a control parameter, or the cooking process of the bean material can be controlled based on the pressure in the cooking chamber as a control parameter, so as to realize cooking control in different scenarios.

[0154] In the above embodiment, the target temperature range and the target pressure range can be set according to actual use requirements, which will not be described in detail here.

[0155] In the above embodiment, the first duration and the second duration can be set according to actual usage requirements, which will not be described in detail here.

[0156] 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.

[0157] 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.

[0158] 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.

[0159] 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.

[0160] In some embodiments, optionally, Figure 4 , Figure 5 and Figure 6As shown, the present invention provides a cooking device, including: a cooking cavity 402, used to accommodate a bean-water mixture; a heating device 404, used to heat the cooking cavity 402; a pressure regulating device 406, used to adjust the pressure in the cooking cavity 402; a controller 408, connected to the heating device 404 and the pressure regulating device 406, used to implement the steps of any of the above methods.

[0161] In the above embodiment, the pressure regulating device 406 includes: an air pump 4062, which is disposed in the cooking cavity 402 and communicates the inside and the outside of the cooking cavity 402.

[0162] In this embodiment, the air pump 4062 is connected to the controller 408 and pumps air into the cooking cavity 402 under the control of the controller 408 so as to adjust the pressure in the cooking cavity 402 .

[0163] Specifically, the cooking cavity 402 is provided with a ventilation hole communicating with the inside and outside of the cooking cavity 402 , and the air outlet of the air pump 4062 is communicated with the ventilation hole so as to pump air into the cooking cavity 402 .

[0164] In the above embodiment, the cooking device includes a pot body 410 and a first cover body 412, the first cover body 412 and the pot body 410 are covered to form a working chamber 414, and the pressure regulating device 406 includes: a second cover body 4064, located in the working chamber 414, the second cover body 4064 divides the working chamber 414 into a first chamber 416 and a cooking chamber 402; a screw rod 4066, located in the first chamber 416, and movably connected to the second cover body 4064, and the second cover body 4064 moves along the extension direction of the screw rod 4066 to adjust the pressure in the cooking chamber 402.

[0165] In this embodiment, an optional structure of the pressure regulating device 406 is defined. During this process, the second cover body 4064 and the screw 4066 can be arranged in the working chamber 414, and the portion exposed in the working chamber 414 is relatively small or does not need to be exposed outside the working chamber 414. Therefore, the pressure regulating state can be hidden, thereby improving the aesthetics of the cooking equipment.

[0166] In some embodiments, optionally, the user can adjust the position of the second cover 4064 in the working cavity 414 by rotating the screw 4066 so as to adjust the pressure in the cooking cavity 402 .

[0167] In some embodiments, the pressure regulating device 406 may further include a motor, wherein the motor is connected to the screw 4066 to drive the screw 4066 to rotate, thereby adjusting the position of the second cover 4064 in the working chamber 414. In this process, the user does not need to manually rotate the screw 4066, so as to improve the convenience of pressure adjustment.

[0168] In the above embodiment, the cooking device includes one of the following: a pressure cooker, an electric rice cooker, and an electric stew pot.

[0169] 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.

[0170] 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.

[0171] 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.

[0172] 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 for accommodating a bean-water mixture, a heating device for heating the cooking cavity, and a pressure regulating device for adjusting the pressure in the cooking cavity, wherein the bean-water mixture comprises bean material and water, and the control method comprises: Controlling the heating device and the pressure regulating device to operate until the duration of the bean-water mixture being in the preset cooking environment is greater than or equal to the preset duration, the cooking pressure in the preset cooking environment is within a preset pressure range, and the cooking temperature in the preset cooking environment is within a preset temperature range; draining water from the bean-water mixture; injecting water into the cooking cavity; The heating device is controlled to operate until the bean material is cooked.

2. The control method of the cooking device according to claim 1, characterized in that: The preset pressure interval is between 141 kPa and 213 kPa; and / or The preset temperature range is between 40°C and 70°C; and / or The preset duration is between 20 minutes and 60 minutes.

3. The control method of cooking equipment according to claim 1, characterized in that: Before controlling the operation of the heating device and the voltage regulating device, the method further includes: Acquire a material amount of the bean material in the cooking cavity, where the material amount has a material height; Water is poured into the cooking cavity until the water submerges the bean material and the height difference between the liquid level corresponding to the water and the height of the material is greater than or equal to a preset value.

4. The control method of cooking equipment according to claim 3, characterized in that: The preset value is greater than or equal to 5 centimeters.

5. The control method of the cooking device according to any one of claims 1 to 4, characterized in that: The step of controlling the heating device to operate until the bean material is cooked specifically includes: The heating device is controlled to operate until the cooking cavity is maintained in the target temperature range for a duration greater than or equal to a first duration.

6. The control method of a cooking device according to any one of claims 1 to 4, characterized in that: The step of controlling the heating device to operate until the bean material is cooked specifically includes: The heating device is controlled to operate until the pressure in the cooking cavity is maintained in the target pressure range for a duration greater than or equal to a second duration.

7. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity for accommodating a bean-water mixture, a heating device for heating the cooking cavity, and a pressure regulating device for adjusting the pressure in the cooking cavity, wherein the bean-water mixture comprises bean material and water, and the control device comprises: a first control unit, configured to control the heating device and the pressure regulating device to operate until the duration of the bean-water mixture being in the preset cooking environment is greater than or equal to a preset duration, the cooking pressure in the preset cooking environment is within a preset pressure range, and the cooking temperature in the preset cooking environment is within a preset temperature range; a liquid draining unit, used for draining water from the bean-water mixture; A liquid injection unit, used for injecting water into the cooking cavity; The second control unit is used to control the heating device to operate until the bean material is cooked.

8. 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 6 are implemented.

9. 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 6 are implemented.

10. A cooking device, characterized in that: include: A control device for a cooking device as claimed in claim 7 or 8; and / or The readable storage medium as claimed in claim 9.

11. A cooking device, characterized in that: include: a cooking chamber for containing the bean-water mixture; A heating device, used for heating the cooking cavity; A pressure regulating device, used for adjusting the pressure in the cooking cavity; A controller is connected to the heating device and the voltage regulating device, and is used to implement the steps of the method as claimed in any one of claims 1 to 6.

12. The cooking device according to claim 11, characterized in that The voltage regulating device comprises: The air pump is arranged in the cooking cavity and communicates the inside and the outside of the cooking cavity.

13. The cooking device according to claim 11, characterized in that The cooking device comprises a pot body and a first cover body, wherein the first cover body and the pot body are combined to form a working chamber, and the pressure regulating device comprises: a second cover body, located in the working cavity, wherein the second cover body divides the working cavity into a first cavity and the cooking cavity; The screw is located in the first cavity and is movably connected to the second cover body. The second cover body moves along the extension direction of the screw to adjust the pressure in the cooking cavity.

14. The cooking device according to any one of claims 11 to 13, characterized in that The cooking device comprises one of the following: Pressure cooker, rice cooker, electric stew pot.

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