Cooking equipment control method and device, equipment and storage medium

Abstract

The invention provides a cooking equipment control method and device, equipment and a storage medium, and relates to the technical field of equipment control. In some embodiments of the invention, a multi-stage sequential heating mode is adopted, and in a low-temperature heating stage, food materials in a cooking cavity of the cooking equipment are heated according to a first heating temperature; in the medium-temperature curing stage, the food materials are cured and heated according to the second heating temperature; in the high-temperature embrittlement stage, the food materials are subjected to surface embrittlement heating according to the third heating temperature, so that the effect that the food materials are crispy outside and tender inside is achieved, and the cooking effect of the food materials is improved.

Description

Technical Field

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

[0002] Air fryers are popular among consumers for their smokeless and quick cooking capabilities.

[0003] When using an air fryer to cook whole chicken, chicken legs, chicken wings and other livestock and poultry meat ingredients, problems such as "skin is not crispy", "dry and woody inside" or "burnt on the outside and raw on the inside" are easy to occur. These are mainly caused by differences in the initial state of the livestock and poultry meat ingredients and poor cooking procedures.

[0004] Currently, cooking equipment has a poor cooking effect on ingredients. Summary of the invention

[0005] The present disclosure provides a cooking device control method to at least solve the problem that the existing cooking devices have poor cooking effects on food.

[0006] The technical solution of the present disclosure is as follows:

[0007] The present disclosure provides a cooking device control method, including:

[0008] In the low-temperature heating stage, the food in the cooking cavity of the cooking device is heated according to the first heating temperature;

[0009] In the medium temperature cooking stage, the food is heated according to the second heating temperature;

[0010] In the high-temperature embrittlement stage, the food is heated according to a third heating temperature, wherein the third heating temperature is greater than the second heating temperature, and the second heating temperature is greater than the first heating temperature.

[0011] Optionally, in the low-temperature heating stage, heating the food in the cooking cavity of the cooking device according to the first heating temperature includes:

[0012] When the food is fresh, the food is air-dried and heated with the first heating temperature being 30° C. to 100° C., the first cooking time being 10 minutes to 60 minutes, and the first motor speed being 2500 rpm.

[0013] Optionally, the first heating temperature is 70° C. to 90° C., and the first cooking time is 15 minutes to 30 minutes.

[0014] Optionally, in the medium temperature cooking stage, heating the food according to a second heating temperature includes:

[0015] When the food is in the state of fresh food, the second heating temperature is 120° C. to 185° C., the second cooking time is 10 minutes to 50 minutes, and the second motor speed is 1800 rpm to heat the food for maturation.

[0016] Optionally, the second heating temperature is 130° C. to 150° C., and the second cooking time is 10 minutes to 25 minutes.

[0017] Optionally, in the high temperature embrittlement stage, heating the food according to a third heating temperature comprises:

[0018] When the food is fresh, the food is heated to crisp the skin with the third heating temperature of 190° C. to 250° C., the third cooking time of 3 minutes to 10 minutes, and the third motor speed of 2500 rpm.

[0019] Optionally, the third heating temperature is 200° C. to 240° C., and the third cooking time is 5 minutes to 10 minutes.

[0020] Optionally, in the low-temperature heating stage, heating the food in the cooking cavity of the cooking device according to the first heating temperature includes:

[0021] When the food is frozen, the food is thawed and heated by adopting the first heating temperature of 130° C. to 165° C., the first cooking time of 5 minutes to 30 minutes, and the first motor speed of 2500 rpm.

[0022] Optionally, the first heating temperature is 150° C. to 160° C., and the first cooking time is 10 minutes to 15 minutes.

[0023] Optionally, in the medium temperature cooking stage, heating the food according to a second heating temperature includes:

[0024] When the food is in a frozen state, the food is heated and cooked by adopting the second heating temperature of 170° C. to 190° C., the second cooking time of 5 minutes to 30 minutes, and the second motor speed of 1800 rpm.

[0025] Optionally, the second heating temperature is 180° C. to 185° C., and the second cooking time is 10 minutes to 15 minutes.

[0026] Optionally, in the high temperature embrittlement stage, heating the food according to a third heating temperature comprises:

[0027] When the food is in a frozen state, the food is heated to crisp the surface of the food by adopting the third heating temperature of 200° C. to 230° C., the third cooking time of 3 minutes to 10 minutes, and the third motor speed of 2500 rpm.

[0028] Optionally, the third heating temperature is 210° C. to 220° C., and the third cooking time is 3 minutes to 5 minutes.

[0029] The present disclosure also provides a cooking equipment control device, including:

[0030] A first heating module, in a low-temperature heating stage, is used to heat the food in the cooking cavity of the cooking device according to a first heating temperature;

[0031] A second heating module, in the medium temperature cooking stage, is used to heat the food according to a second heating temperature;

[0032] The third heating module is used to heat the food according to a third heating temperature in the high-temperature embrittlement stage, wherein the third heating temperature is greater than the second heating temperature, and the second heating temperature is greater than the first heating temperature.

[0033] The present disclosure also provides an electronic device, including:

[0034] processor;

[0035] a memory for storing processor-executable instructions;

[0036] The processor is configured to execute instructions to implement each step in the above method.

[0037] The embodiment of the present disclosure further provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, each step in the above method is implemented.

[0038] The embodiment of the present disclosure further provides a computer program product, including a computer program / instruction, which implements each step of the above method when executed by a processor.

[0039] The technical solution provided by the embodiments of the present disclosure brings at least the following beneficial effects:

[0040] In some embodiments of the present disclosure, the present disclosure adopts a multi-stage sequential heating method. In the low-temperature heating stage, the food in the cooking cavity of the cooking device is heated according to a first heating temperature; in the medium-temperature maturation stage, the food is heated according to a second heating temperature; in the high-temperature crisping stage, the food is heated according to a third heating temperature to crisp the surface of the food, thereby achieving the effect of making the food crispy on the outside and tender on the inside, thereby improving the cooking effect of the food.

[0041] It is to be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present disclosure. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] The drawings herein are incorporated into and constitute a part of the specification, illustrate embodiments consistent with the present disclosure, and together with the description are used to explain the principles of the present disclosure, and do not constitute improper limitations on the present disclosure.

[0043] Figure 1 A flowchart of a cooking device control method provided by an exemplary embodiment of the present disclosure;

[0044] Figure 2 A system structure diagram of a cooking device provided for an exemplary embodiment of the present disclosure;

[0045] Figure 3 A schematic diagram of a temperature curve for determining food status provided by an exemplary embodiment of the present disclosure;

[0046] Figure 4 A cooking flow chart of a cooking device provided for an exemplary embodiment of the present disclosure;

[0047] Figure 5 This is a schematic diagram of the three-stage cooking curve of fresh food disclosed in the present invention;

[0048] Figure 6 This is a data diagram of the three-stage cooking parameters of fresh food disclosed in the present invention;

[0049] Figure 7 This is a schematic diagram of the three-stage freezing cooking curve disclosed in the present invention;

[0050] Figure 8 This is a data diagram of frozen three-stage cooking parameters disclosed in the present invention;

[0051] Fig. 9 A schematic structural diagram of a cooking equipment control device provided by an exemplary embodiment of the present disclosure;

[0052] Fig.10 A schematic structural diagram of an electronic device provided by an exemplary embodiment of the present disclosure. DETAILED DESCRIPTION

[0053] In order to enable ordinary persons in the art to better understand the technical solutions of the present disclosure, the technical solutions in the embodiments of the present disclosure will be clearly and completely described below in conjunction with the accompanying drawings.

[0054] It should be noted that the terms "first", "second", etc. in the specification and claims of the present disclosure and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments of the present disclosure described herein can be implemented in an order other than those illustrated or described herein. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present disclosure. Instead, they are merely examples of devices and methods consistent with some aspects of the present disclosure.

[0055] It should be noted that the user information involved in this disclosure includes but is not limited to: user device information and user personal information; the collection, storage, use, processing, transmission, provision and disclosure of user information in this disclosure comply with the relevant laws and regulations and do not violate public order and good morals.

[0056] In response to the above technical problems, in some embodiments of the present disclosure, the present disclosure adopts a multi-stage sequential heating method. In the low-temperature heating stage, the food in the cooking cavity of the cooking device is heated according to a first heating temperature; in the medium-temperature maturation stage, the food is heated according to a second heating temperature; in the high-temperature crisping stage, the food is heated according to a third heating temperature to crisp the surface of the food, thereby achieving the effect of making the food crispy on the outside and tender on the inside, thereby improving the cooking effect of the food.

[0057] The technical solutions provided by various embodiments of the present disclosure are described in detail below in conjunction with the accompanying drawings.

[0058] Figure 1 The flowchart of a cooking device control method provided by the exemplary embodiment of the present disclosure is as follows. Figure 1 As shown, the method includes:

[0059] S101: In a low-temperature heating stage, heating the food in the cooking cavity of the cooking device according to a first heating temperature;

[0060] S102: In the medium temperature cooking stage, heating the food according to the second heating temperature;

[0061] S103: In the high temperature embrittlement stage, the food is heated according to a third heating temperature, wherein the third heating temperature is greater than the second heating temperature, and the second heating temperature is greater than the first heating temperature.

[0062] In this embodiment, the type of the cooking device that executes the above method is not limited. The cooking devices include but are not limited to the following: air fryers, microwave ovens, and ovens.

[0063] In this embodiment, the present disclosure does not limit the types of ingredients, and the types of ingredients include but are not limited to the following: livestock and poultry meat, bean products and vegetables. Among them, livestock and poultry meat, for example, whole chicken, chicken wings, chicken legs, whole duck, duck wings, duck legs, pork, etc. Bean products, for example, tofu, etc. Vegetables, for example, mushrooms, okra, etc.

[0064] In this embodiment, the food state includes: frozen food and fresh food. Among them, frozen food, for example, frozen whole chicken, frozen chicken wings and frozen chicken legs, etc. Fresh food, for example, fresh whole chicken, fresh chicken wings and fresh chicken legs, etc.

[0065] In this embodiment, the present invention adopts a multi-stage sequential heating method. In the low-temperature heating stage, the food in the cooking cavity of the cooking device is heated according to a first heating temperature; in the medium-temperature maturation stage, the food is heated according to a second heating temperature; in the high-temperature crisping stage, the food is heated according to a third heating temperature to crisp the surface of the food, thereby achieving the effect of the food being crispy on the outside and tender on the inside, and improving the cooking effect of the food.

[0066] It should be noted that the low-temperature heating stage is adaptively adjusted for different types of food. For fresh food, the low-temperature heating stage is the low-temperature air-drying stage; for frozen food, the low-temperature heating stage is the low-temperature thawing stage.

[0067] Figure 2 A system structure diagram of a cooking device provided by an exemplary embodiment of the present disclosure. Figure 2 As shown, the cooking device includes: a controller, a storage module, a drive panel, a fan, a heating tube and a display / control panel.

[0068] Among them, the controller is used to process various input and output signals to control the normal operation of the cooking equipment.

[0069] Storage module: responsible for storing key data in the cooking process and cooking procedures for different ingredients. It can be a part of the control module or a module independent of the control module. The controller can store data in the storage module; it can also read the required data from the storage module.

[0070] Driving panel: electrically connected to the fan, capable of driving the fan to rotate, so that the air in the cooking cavity of the cooking device can circulate rapidly and continuously, thereby making the temperature distribution in the cooking cavity more uniform, so that the cooked ingredients are more uniform and delicious.

[0071] Heating tube: heats the cooking equipment.

[0072] Display / control panel: a module that provides users with a display interface and user input operations.

[0073] In some embodiments of the present disclosure, the power is first turned on, the product livestock and poultry meat function key is selected, and the cooking control program automatically runs. The food state of the food in the cooking cavity of the cooking device is first determined, and different cooking control programs are run according to the food state, and finally the cooking is finished. Among them, when the food state of the food is fresh food, the present disclosure sequentially adopts a low-temperature air-drying stage, a medium-temperature maturation stage, and a high-temperature brittle stage to perform a multi-stage cooking program for cooking; when the food state of the food is frozen food, the present disclosure sequentially adopts a low-temperature thawing stage, a medium-temperature maturation stage, and a high-temperature brittle stage to perform a multi-stage cooking program for cooking, thereby roasting and frying food in different food states to achieve the effect of being crispy on the outside and tender on the inside, thereby improving the cooking effect of the food.

[0074] In some embodiments of the present disclosure, after the cooking control program is started, the food state of the food in the cooking cavity of the cooking device is first determined. One achievable method is that if the first temperature rise stage, the temperature drop stage, and the second temperature rise stage appear in the cooking cavity in chronological order, and the temperature drop amount is greater than or equal to the set temperature change threshold, the food state of the food is determined to be frozen food; if the temperature drop amount is less than the set temperature change threshold, or if the first temperature rise stage, the temperature drop stage, and the second temperature rise stage do not appear in the cooking cavity in chronological order, the food state of the food is determined to be fresh food. It should be noted that the present disclosure sets a set temperature change threshold to prevent misjudgment of food. The present disclosure embodiment does not limit the set temperature change threshold, and can be adjusted according to actual conditions, for example, 2 degrees Celsius, 3 degrees Celsius, etc. The present disclosure embodiment judges the food state by setting a set temperature change threshold, and improves the accuracy of food state recognition.

[0075] For example, Figure 3 The following is a schematic diagram of a temperature curve for determining food status provided by an exemplary embodiment of the present disclosure. Figure 3 As shown, t0-t4 is the rapid heating stage; t0-t1: the air and food are heated, causing the temperature to rise; t1-t2: the ice melting process causes the temperature to drop; t2-t3: the ice melting process ends, and the air and food are heated and the temperature rises. When the control module detects that the current temperature first rises (the first temperature rising stage t0-t1), then drops (the temperature dropping stage t1-t2), and then rises (the second temperature rising stage t2-t3), and the temperature drop △T1 ≥ 2°C, it is judged to be frozen food. When the control module does not detect that the current temperature first rises, then drops, and then rises, and the temperature drop △T1 < 2°C, it is judged to be fresh food.

[0076] The principle is as follows: As the ice on the frozen food melts into water due to heat, a phase change occurs, causing the temperature of the cooking cavity to rise during the heating process (the air and food are heated), then drop (the ice melts), and then rise again (the phase change is basically completed). Taking frozen French fries as an example, the ice on the surface of the frozen French fries changes from solid to liquid after being radiated by the heat generated by the heating module. The phase change process of a substance from solid to liquid is melting, and the melting process continuously absorbs heat from the outside, which causes the temperature of the cooking cavity to drop rapidly. After the melting is completed, the air and food in the cavity are continuously heated due to the operation of the heating module, causing the temperature of the cooking cavity to continue to rise.

[0077] Figure 4 A cooking flow chart of a cooking device provided by an exemplary embodiment of the present disclosure. Figure 4 As shown, after the cooking device starts working, S1 is first run to determine the state of the food; when the food state of the food is fresh food, the present disclosure sequentially runs S2 low-temperature air-drying stage, S3 medium-temperature maturation stage and S4 high-temperature brittle stage, and performs multi-stage cooking procedures for cooking; when the food state of the food is frozen food, the present disclosure sequentially adopts S2' low-temperature thawing stage, S3' medium-temperature maturation stage and S4' high-temperature brittle stage, and performs multi-stage cooking procedures for cooking until the cooking process is finished. In this way, the food in different food states can be fried to achieve the effect of crispy outside and tender inside, and the cooking effect of the food can be improved.

[0078] The following embodiments respectively illustrate the cooking process of fresh ingredients and frozen ingredients.

[0079] Figure 5 It is a schematic diagram of the three-stage cooking curve of fresh food disclosed in the present invention. Figure 6 This is a data diagram of the three-stage cooking parameters of fresh food disclosed in the present invention, wherein the black part in the figure is the optimal control parameter. When the food state of the food is fresh food, the present invention sequentially runs the S2 low-temperature air-drying stage, the S3 medium-temperature maturation stage and the S4 high-temperature brittle stage to perform a multi-stage cooking procedure for cooking.

[0080] S2: Low-temperature air drying stage. In this stage, low-temperature air drying (the faster the wind speed, the better the effect) is used to accelerate the evaporation of moisture on the surface of the food. The dehydration rate of the surface reaches more than 80%, forming a hard shell, which is conducive to degreasing and crisping in the later stage. At the same time, low temperature can prevent the internal ripening of the food, protein denaturation and internal water loss, and avoid the internal meat from dehydrating and drying.

[0081] The maximum range of control conditions in this stage is that the first heating temperature is 30℃ to 100℃, the first cooking time is 10 minutes to 60 minutes, and the first motor speed is 2500 rpm; within this range, the surface of the food can be dehydrated without affecting the maturation of the food. If it is out of this range, the surface will dry out while the inside will mature and become dry. The preferred control conditions in this stage are that the first heating temperature is 70℃ to 90℃, the first cooking time is 15 minutes to 30 minutes, and the motor speed is 2500 rpm.

[0082] S3 stage: medium temperature cooking stage. In this stage, the surface charring speed and the internal heating speed are balanced by medium temperature (the temperature difference is controlled within ≤10℃) to avoid excessive charring on the surface while the inside is still undercooked. The air volume is controlled to avoid uneven temperature field and the surface of the food being burnt due to local overheating, so as to ensure that the food is cooked more evenly and the internal juice of the food is retained to the greatest extent.

[0083] The maximum range of control conditions in this stage is that the second heating temperature is 120℃ to 185℃, the second cooking time is 10 minutes to 50 minutes, and the second motor speed is 1800 rpm. Within this range, the surface coking speed and the internal heating speed can be balanced to avoid the phenomenon of burnt outside and raw inside. If it is out of this range, the inside of the food will be uncooked and the surface will be burnt. The preferred control conditions in this stage are that the second heating temperature is 130℃ to 150℃, the second cooking time is 10 minutes to 25 minutes, and the motor speed is 1800 rpm.

[0084] S4 stage: high temperature embrittlement stage. In this stage, high temperature is used to quickly force out subcutaneous fat, and the fat on the surface of the food quickly melts and overflows (fat melting rate 0.5g-1.25g / cm 2 ), forming a thin layer of fat covering the outer layer, while large air volume accelerates heat exchange efficiency (≥200W), producing Maillard and caramelization reactions, forming a more crispy crust.

[0085] The maximum range of control conditions is that the third heating temperature is 190℃ to 250℃, the third cooking time is 3 minutes to 10 minutes, and the third motor speed is 2500 rpm; within this range, the surface fat can be dissolved to form a crispy surface. If it is out of this range, the surface of the food will not be crispy enough, and the greasy surface will soften quickly. The preferred control conditions at this stage are that the third heating temperature is 200℃ to 240℃, the third cooking time is 5 minutes to 10 minutes, and the motor speed is 2500 rpm.

[0086] Figure 7 It is a schematic diagram of the three-stage freezing cooking curve disclosed in the present invention. Figure 8The data diagram of frozen three-stage cooking parameters of the present invention is shown in FIG. 1 , wherein the black part in the figure is the optimal control parameter. When the food is frozen, the present invention sequentially adopts S2' low-temperature thawing stage, S3' medium-temperature cooking stage and S4' high-temperature embrittlement stage to perform a multi-stage cooking procedure for cooking until the cooking process is completed.

[0087] S2' stage: low temperature thawing stage. In this stage, the contact frequency between hot air and the surface of food (≥200 times) is accelerated by medium and low temperature and large air volume, which improves the heat exchange efficiency and achieves rapid thawing (thawing rate is 0.5%-2% / min). Ensure that the food is thawed evenly inside and outside to avoid premature coloring and internal unthawed phenomena.

[0088] The maximum range control conditions are: the first heating temperature is 130°C to 165°C, the first cooking time is 5 minutes to 30 minutes, and the first motor speed is 2500 rpm. Within this range, the heat exchange efficiency can be improved to avoid premature coloring or internal unthawed phenomena. If it is out of this range, the internal ingredients will not be thawed or the surface will be burnt. The preferred control conditions at this stage are: the first heating temperature is 150°C to 160°C, the first cooking time is 10 minutes to 15 minutes, and the motor speed is 2500 rpm.

[0089] S3' stage: medium temperature cooking stage. In this stage, the temperature difference between the inside and outside of the food is balanced by medium temperature (internal heating rate 1℃-3℃ / min) to avoid uneven heating inside and outside. The air volume is controlled to avoid uneven temperature field and partial burning of the food surface.

[0090] The maximum range of control conditions in this stage is that the second heating temperature is 170℃ to 190℃, the second cooking time is 5 minutes to 30 minutes, and the second motor speed is 1800 rpm; within this range, the heating rate can be increased, the ingredients can be cooked while avoiding premature coloring, and out of this range, the ingredients will not be thawed inside or the surface will be burnt. The preferred control conditions in this stage are that the second heating temperature is 180℃ to 185℃, the second cooking time is 10 minutes to 15 minutes, and the motor speed is 1800 rpm.

[0091] S4' stage: high temperature embrittlement stage. In this stage, high temperature is used to balance the coloring effect and the burning effect based on the easily burnt components in the frozen food marinade ingredients. The temperature (burning rate 0.3%-0.6% / min) and air volume control ensure that the surface of the food forms a crispy crust while the surface powder does not burn prematurely.

[0092] The maximum range of control conditions in this stage is that the third heating temperature is 200℃ to 230℃, the third cooking time is 3 minutes to 10 minutes, and the third motor speed is 2500 rpm; within this range, the surface fat can be dissolved to form a crispy surface, and out of this range, the surface of the food will not be crispy enough, and the greasy surface will soften quickly. The preferred control conditions in this stage are that the third heating temperature is 210℃ to 220℃, the third cooking time is 3 minutes to 5 minutes, and the third motor speed is 2500 rpm.

[0093] The cooking device control method disclosed in the present invention is described below with reference to specific embodiments.

[0094] Embodiment 1:

[0095] Remove the internal organs of the whole chicken, remove the chicken head, chicken neck, chicken buttocks, and chicken feet, wash them, use kitchen paper to absorb the surface moisture, first marinate with 20g oyster sauce and 8g salt-baked chicken powder, then add 5ml dark soy sauce and spread evenly, marinate at room temperature (25±3℃) for 30min, use a brush to brush the marinade on the surface of the raw material before baking, ensure that the raw material skin is intact and undamaged, put it into the air fryer, turn on the power, select the roast chicken function button and click to start cooking. The effect of skin dehydration rate under different parameters in the S2 stage is verified as shown in the following table, and the skin dehydration rate is within the range of 80-85%.

[0096]

[0097]

[0098] Table 1-Verification of the effect of epidermal dehydration rate of different parameters in S2 stage

[0099] Embodiment 2:

[0100] The pretreatment is the same as in Example 1, put it into the air fryer, turn on the power, select the roast chicken function key and click to start cooking. The internal and external temperature difference effects under different parameters in the S3 stage are verified as shown in the following table, and the internal and external temperature differences are all ≤10°C.

[0101]

[0102]

[0103] Table 2-Verification of the effect of internal and external temperature difference of different parameters in S3 stage

[0104] Embodiment three:

[0105] The pretreatment is the same as in Example 1. Put the chicken into the air fryer and turn on the power. Select the roast chicken function button and click to start cooking. The effects of the skin fat melting rate under different parameters in the S4 stage are verified as shown in the following table. The fat melting rate is between 1g and 1.25g / cm 2 scope.

[0106]

[0107]

[0108] Table 3-S4 stage epidermal fat melting rate effect verification

[0109] Embodiment 4:

[0110] The pretreatment is the same as in Example 1, put it into the air fryer, turn on the power, select the roast chicken function key and click to start cooking. The thawing rate effect under different parameters in the S2' stage is verified as shown in the following table, and the thawing rate is in the range of 3%-3.5% / min.

[0111]

[0112]

[0113] Table 4-S2' stage different parameters thawing rate effect verification

[0114] Embodiment five:

[0115] The pretreatment is the same as in Example 1, put it into the air fryer, turn on the power, select the roast chicken function key and click to start cooking. The internal heating rate effect of the ingredients under different parameters in the S3' stage is verified as shown in the following table, and the heating rate is 2-3.5℃ / min.

[0116]

[0117]

[0118] Table 5-Verification of the effect of internal and external temperature difference of different parameters in S3' stage

[0119] Embodiment six:

[0120] The pretreatment is the same as in Example 1, put it into the air fryer, turn on the power, select the roast chicken function key and click to start cooking. The skin coking rate effect under different parameters in the S4' stage is verified as shown in the following table, and the skin coking rate is in the range of 0.9%-1% / min.

[0121]

[0122]

[0123] Table 6-S4' stage epidermal fat melting rate effect verification

[0124] Embodiment seven:

[0125] The pretreatment is the same as in Example 1, put it into the air fryer, turn on the power, select the roast chicken function key and click to start cooking. The cooking effects of ingredients under different amounts are verified as shown in the following table. The cooking effects are all golden on the surface, with good crispness, and tender and juicy inside.

[0126]

[0127]

[0128] Table 7- Verification of cooking effects of ingredients in different amounts

[0129] In the above method embodiment of the present disclosure, the present disclosure adopts a multi-stage sequential heating method. In the low-temperature heating stage, the food in the cooking cavity of the cooking device is heated according to a first heating temperature; in the medium-temperature maturation stage, the food is heated according to a second heating temperature; in the high-temperature crisping stage, the food is heated according to a third heating temperature to crisp the surface of the food, thereby achieving the effect of the food being crispy on the outside and tender on the inside, and improving the cooking effect of the food.

[0130] Fig. 9 FIG. 9 is a schematic diagram of a cooking device control device 90 provided by an exemplary embodiment of the present disclosure. Fig. 9 As shown, the cooking equipment control device 90 includes: a first heating module 91, a second heating module 92 and a third heating module 93.

[0131] The first heating module 91 is used to heat the food in the cooking cavity of the cooking device according to the first heating temperature during the low-temperature heating stage;

[0132] The second heating module 92 is used to heat the food according to the second heating temperature during the medium temperature cooking stage;

[0133] The third heating module 93 is used to heat the food according to a third heating temperature during the high-temperature embrittlement stage, wherein the third heating temperature is greater than the second heating temperature, and the second heating temperature is greater than the first heating temperature.

[0134] Optionally, when the first heating module 91 heats the food in the cooking cavity of the cooking device according to the first heating temperature during the low-temperature heating stage, it is used to:

[0135] When the food is fresh, the food is air-dried and heated with a first heating temperature of 30°C to 100°C, a first cooking time of 10 minutes to 60 minutes, and a first motor speed of 2500 rpm.

[0136] Optionally, the first heating temperature is 70° C. to 90° C., and the first cooking time is 15 minutes to 30 minutes.

[0137] Optionally, the second heating module 92 is used to heat the food according to the second heating temperature during the medium temperature cooking stage:

[0138] When the food is in the state of fresh food, the second heating temperature is 120°C to 185°C, the second cooking time is 10 minutes to 50 minutes, and the second motor speed is 1800 rpm to heat the food for maturation.

[0139] Optionally, the second heating temperature is 130° C. to 150° C., and the second cooking time is 10 minutes to 25 minutes.

[0140] Optionally, when the third heating module 93 heats the food according to the third heating temperature during the high temperature embrittlement stage, it is used to:

[0141] When the food is in the state of fresh food, the third heating temperature is 190°C to 250°C, the third cooking time is 3 minutes to 10 minutes, and the third motor speed is 2500 rpm, so as to heat the food to crisp the surface of the food.

[0142] Optionally, the third heating temperature is 200° C. to 240° C., and the third cooking time is 5 minutes to 10 minutes.

[0143] Optionally, when the first heating module 91 heats the food in the cooking cavity of the cooking device according to the first heating temperature during the low-temperature heating stage, it is used to:

[0144] When the food is in a frozen state, the food is thawed and heated by adopting a first heating temperature of 130° C. to 165° C., a first cooking time of 5 minutes to 30 minutes, and a first motor speed of 2500 rpm.

[0145] Optionally, the first heating temperature is 150° C. to 160° C., and the first cooking time is 10 minutes to 15 minutes.

[0146] Optionally, the second heating module 92 is used to heat the food according to the second heating temperature during the medium temperature cooking stage:

[0147] When the food is in a frozen state, the food is heated and cooked using a second heating temperature of 170° C. to 190° C., a second cooking time of 5 minutes to 30 minutes, and a second motor speed of 1800 rpm.

[0148] Optionally, the second heating temperature is 180° C. to 185° C., and the second cooking time is 10 minutes to 15 minutes.

[0149] Optionally, when the third heating module 93 heats the food according to the third heating temperature during the high temperature embrittlement stage, it is used to:

[0150] When the food is in a frozen state, the food is heated to crisp the surface of the food with a third heating temperature of 200°C to 230°C, a third cooking time of 3 minutes to 10 minutes, and a third motor speed of 2500 rpm.

[0151] Optionally, the third heating temperature is 210° C. to 220° C., and the third cooking time is 3 minutes to 5 minutes.

[0152] Regarding the device in the above embodiment, the specific manner in which each module performs operations has been described in detail in the embodiment of the method, and will not be elaborated here.

[0153] Fig.10 FIG. 1 is a schematic diagram of a structure of an electronic device provided by an exemplary embodiment of the present disclosure. Fig.10 As shown, the electronic device includes: a memory 1001 and a processor 1002. In addition, the electronic device also includes a power supply component 1003 and a communication component 1004.

[0154] The memory 1001 is used to store computer programs and can be configured to store various other data to support operations on the electronic device. Examples of such data include instructions for any application program or method operating on the electronic device.

[0155] Memory 1001 can be implemented by any type of volatile or non-volatile storage device or a combination thereof, such as static random access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic memory, flash memory, magnetic disk or optical disk.

[0156] The communication component 1004 is used for data transmission with other devices.

[0157] Processor 1002 can execute computer instructions stored in memory 1001 to: heat the food in the cooking cavity of the cooking device according to a first heating temperature in a low-temperature heating stage; heat the food according to a second heating temperature in a medium-temperature cooking stage; and heat the food according to a third heating temperature in a high-temperature brittle stage, wherein the third heating temperature is greater than the second heating temperature, and the second heating temperature is greater than the first heating temperature.

[0158] Optionally, when the processor 1002 heats the food in the cooking cavity of the cooking device according to the first heating temperature during the low-temperature heating stage, it is configured to:

[0159] When the food is fresh, the food is air-dried and heated with a first heating temperature of 30°C to 100°C, a first cooking time of 10 minutes to 60 minutes, and a first motor speed of 2500 rpm.

[0160] Optionally, the first heating temperature is 70° C. to 90° C., and the first cooking time is 15 minutes to 30 minutes.

[0161] Optionally, when the processor 1002 heats the food according to the second heating temperature during the medium temperature cooking stage, it is configured to:

[0162] When the food is in the state of fresh food, the second heating temperature is 120°C to 185°C, the second cooking time is 10 minutes to 50 minutes, and the second motor speed is 1800 rpm to heat the food for maturation.

[0163] Optionally, the second heating temperature is 130° C. to 150° C., and the second cooking time is 10 minutes to 25 minutes.

[0164] Optionally, when the processor 1002 heats the food material according to the third heating temperature during the high temperature embrittlement stage, it is configured to:

[0165] When the food is in the state of fresh food, the third heating temperature is 190°C to 250°C, the third cooking time is 3 minutes to 10 minutes, and the third motor speed is 2500 rpm, so as to heat the food to crisp the surface of the food.

[0166] Optionally, the third heating temperature is 200° C. to 240° C., and the third cooking time is 5 minutes to 10 minutes.

[0167] Optionally, when the processor 1002 heats the food in the cooking cavity of the cooking device according to the first heating temperature during the low-temperature heating stage, it is configured to:

[0168] When the food is in a frozen state, the food is thawed and heated by adopting a first heating temperature of 130° C. to 165° C., a first cooking time of 5 minutes to 30 minutes, and a first motor speed of 2500 rpm.

[0169] Optionally, the first heating temperature is 150° C. to 160° C., and the first cooking time is 10 minutes to 15 minutes.

[0170] Optionally, when the processor 1002 heats the food according to the second heating temperature during the medium temperature cooking stage, it is configured to:

[0171] When the food is in a frozen state, the food is heated and cooked using a second heating temperature of 170° C. to 190° C., a second cooking time of 5 minutes to 30 minutes, and a second motor speed of 1800 rpm.

[0172] Optionally, the second heating temperature is 180° C. to 185° C., and the second cooking time is 10 minutes to 15 minutes.

[0173] Optionally, when the processor 1002 heats the food material according to the third heating temperature during the high temperature embrittlement stage, it is configured to:

[0174] When the food is in a frozen state, the food is heated to crisp the surface of the food with a third heating temperature of 200°C to 230°C, a third cooking time of 3 minutes to 10 minutes, and a third motor speed of 2500 rpm.

[0175] Optionally, the third heating temperature is 210° C. to 220° C., and the third cooking time is 3 minutes to 5 minutes.

[0176] Accordingly, the present disclosure also provides a computer-readable storage medium storing a computer program. When the computer-readable storage medium stores the computer program and the computer program is executed by one or more processors, the one or more processors execute Figure 1 Each step in the method embodiment.

[0177] Accordingly, the present disclosure also provides a computer program product, the computer program product includes a computer program / instruction, the computer program / instruction is executed by a processor Figure 1 Each step in the method embodiment.

[0178] Above Fig.10 The communication component in is configured to facilitate wired or wireless communication between the device where the communication component is located and other devices. The device where the communication component is located can access a wireless network based on a communication standard, such as WiFi, 2G, 3G, 4G / LTE, 5G and other mobile communication networks, or a combination thereof. In an exemplary embodiment, the communication component receives a broadcast signal or broadcast-related information from an external broadcast management system via a broadcast channel. In an exemplary embodiment, the communication component also includes a near field communication (NFC) module to facilitate short-range communication. For example, the NFC module can be implemented based on radio frequency identification (RFID) technology, infrared data association (IrDA) technology, ultra-wideband (UWB) technology, Bluetooth (BT) technology and other technologies.

[0179] Above Fig.10The power supply component in the device provides power to various components of the device where the power supply component is located. The power supply component may include a power management system, one or more power supplies, and other components associated with generating, managing, and distributing power to the device where the power supply component is located.

[0180] The electronic device also includes a display screen and an audio component.

[0181] The display screen includes a screen, and the screen may include a liquid crystal display (LCD) and a touch panel (TP). If the screen includes a touch panel, the screen may be implemented as a touch screen to receive input signals from a user. The touch panel includes one or more touch sensors to sense touch, slide, and gestures on the touch panel. The touch sensor may not only sense the boundary of a touch or slide action, but also detect the duration and pressure associated with the touch or slide operation.

[0182] The audio component may be configured to output and / or input audio signals. For example, the audio component includes a microphone (MIC), and when the device where the audio component is located is in an operating mode, such as a call mode, a recording mode, and a speech recognition mode, the microphone is configured to receive an external audio signal. The received audio signal may be further stored in a memory or sent via a communication component. In some embodiments, the audio component also includes a speaker for outputting an audio signal.

[0183] In the above-mentioned device, equipment, storage medium and computer program product embodiments of the present disclosure, the present disclosure adopts a multi-stage sequential heating method. In the low-temperature heating stage, the food in the cooking cavity of the cooking device is heated according to a first heating temperature; in the medium-temperature maturation stage, the food is heated according to a second heating temperature; in the high-temperature crisping stage, the food is heated according to a third heating temperature to crisp the surface of the food, thereby achieving the effect of the food being crispy on the outside and tender on the inside, and improving the cooking effect of the food.

[0184] Those skilled in the art will appreciate that the embodiments of the present disclosure may be provided as methods, systems, or computer program products. Therefore, the present disclosure may take the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware. Moreover, the present disclosure may take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0185] The present disclosure is described with reference to the flowcharts and / or block diagrams of the methods, devices (systems), and computer program products according to the embodiments of the present disclosure. It should be understood that each process and / or box in the flowchart and / or block diagram, as well as the combination of the processes and / or boxes in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing device to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing device generate instructions for implementing the processes in the flowchart and / or block diagram. Figure 1 A process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0186] These computer program instructions may also be stored in a computer-readable memory capable of directing a computer or other programmable data processing device to operate in a specific manner, so that the instructions stored in the computer-readable memory produce an article of manufacture comprising an instruction device, which implements the process Figure 1 A process or multiple processes and / or boxes Figure 1 A function specified in one or more boxes.

[0187] These computer program instructions can also be loaded onto a computer or other programmable data processing device so that a series of operating steps are executed on the computer or other programmable device to produce a computer-implemented process, thereby providing instructions for implementing the process. Figure 1 A process or multiple processes and / or boxes Figure 1 The steps for the functions specified in one or more boxes.

[0188] In a typical configuration, a computing device includes one or more processors (CPU), input / output interfaces, network interfaces, and memory.

[0189] The memory may include non-permanent storage in a computer-readable medium, random access memory (RAM) and / or non-volatile memory in the form of read-only memory (ROM) or flash RAM. The memory is an example of a computer-readable medium.

[0190] Computer readable media include permanent and non-permanent, removable and non-removable media that can be implemented by any method or technology to store information. Information can be computer readable instructions, data structures, program modules or other data. Examples of computer storage media include, but are not limited to, phase change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technology, compact disk read-only memory (CD-ROM), digital versatile disk (DVD) or other optical storage, magnetic cassettes, disk storage or other magnetic storage devices or any other non-transmission media that can be used to store information that can be accessed by a computing device. As defined herein, computer readable media does not include temporary computer readable media (transitory media), such as modulated data signals and carrier waves.

[0191] It should be noted that, in this article, relational terms such as "first" and "second" are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0192] The above are only specific embodiments of the present disclosure, so that those skilled in the art can understand or implement the present disclosure. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present disclosure. Therefore, the present disclosure will not be limited to these embodiments herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A cooking equipment control method, characterized in that: include: In the low-temperature heating stage, the food in the cooking cavity of the cooking device is heated according to the first heating temperature; In the medium temperature cooking stage, the food is heated according to the second heating temperature; In the high-temperature embrittlement stage, the food is heated according to a third heating temperature, wherein the third heating temperature is greater than the second heating temperature, and the second heating temperature is greater than the first heating temperature.

2. The method according to claim 1, characterized in that In the low-temperature heating stage, heating the food in the cooking cavity of the cooking device according to the first heating temperature includes: When the food is fresh, the food is air-dried and heated with the first heating temperature being 30° C. to 100° C., the first cooking time being 10 minutes to 60 minutes, and the first motor speed being 2500 rpm.

3. The method according to claim 2, characterized in that The first heating temperature is 70° C. to 90° C., and the first cooking time is 15 minutes to 30 minutes.

4. The method according to claim 1, characterized in that: In the medium temperature cooking stage, heating the food according to the second heating temperature includes: When the food is in the state of fresh food, the second heating temperature is 120° C. to 185° C., the second cooking time is 10 minutes to 50 minutes, and the second motor speed is 1800 rpm to heat the food for maturation.

5. The method according to claim 4, characterized in that The second heating temperature is 130° C. to 150° C., and the second cooking time is 10 minutes to 25 minutes.

6. The method according to claim 1, characterized in that In the high temperature embrittlement stage, heating the food according to a third heating temperature comprises: When the food is fresh, the food is heated to crisp the skin with the third heating temperature of 190° C. to 250° C., the third cooking time of 3 minutes to 10 minutes, and the third motor speed of 2500 rpm.

7. The method according to claim 6, characterized in that The third heating temperature is 200° C. to 240° C., and the third cooking time is 5 minutes to 10 minutes.

8. The method according to claim 1, characterized in that In the low-temperature heating stage, heating the food in the cooking cavity of the cooking device according to the first heating temperature includes: When the food is frozen, the food is thawed and heated by adopting the first heating temperature of 130° C. to 165° C., the first cooking time of 5 minutes to 30 minutes, and the first motor speed of 2500 rpm.

9. The method according to claim 8, characterized in that The first heating temperature is 150° C. to 160° C., and the first cooking time is 10 minutes to 15 minutes.

10. The method according to claim 1, characterized in that In the medium temperature cooking stage, heating the food according to the second heating temperature includes: When the food is in a frozen state, the food is heated and cooked by adopting the second heating temperature of 170° C. to 190° C., the second cooking time of 5 minutes to 30 minutes, and the second motor speed of 1800 rpm.

11. The method according to claim 10, characterized in that The second heating temperature is 180° C. to 185° C., and the second cooking time is 10 minutes to 15 minutes.

12. The method according to claim 1, characterized in that In the high temperature embrittlement stage, heating the food according to a third heating temperature comprises: When the food is in a frozen state, the food is heated to crisp the surface of the food by adopting the third heating temperature of 200° C. to 230° C., the third cooking time of 3 minutes to 10 minutes, and the third motor speed of 2500 rpm.

13. The method according to claim 12, characterized in that The third heating temperature is 210° C. to 220° C., and the third cooking time is 3 minutes to 5 minutes.

14. A cooking equipment control device, characterized in that: include: A first heating module, in a low-temperature heating stage, is used to heat the food in the cooking cavity of the cooking device according to a first heating temperature; A second heating module, in the medium temperature cooking stage, is used to heat the food according to a second heating temperature; The third heating module is used to heat the food according to a third heating temperature in the high-temperature embrittlement stage, wherein the third heating temperature is greater than the second heating temperature, and the second heating temperature is greater than the first heating temperature.

15. An electronic device, characterized in that: include: processor; a memory for storing processor-executable instructions; The processor is configured to execute instructions to implement each step in the method according to any one of claims 1 to 13.

16. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps in the method according to any one of claims 1 to 13 are implemented.

17. A computer program product comprising a computer program / instructions, characterized in that When the computer program / instructions are executed by a processor, the steps in the method according to any one of claims 1 to 13 are implemented.

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