Cooking equipment, control method and device thereof and storage medium

Abstract

The invention discloses cooking equipment, a control method and device thereof and a storage medium, the cooking equipment comprises a microwave module and an air frying module, the method comprises the steps that characteristic parameters of food materials and cooking stages of the cooking equipment are obtained, and the cooking stages comprise a coloring and crusting stage and a high-temperature heating stage which are sequentially and alternately arranged; determining cooking parameters of the cooking equipment according to the characteristic parameters of the food materials; and controlling the microwave module or the air frying module to work according to the cooking stage and the cooking parameters. Therefore, the microwave module and the air frying module are controlled to alternately work, so that under the action of the air frying module, the temperature of air in the cooking equipment is gradually increased, a layer of crispy skin is gradually formed on the outer surface of the food material, meanwhile, under the action of the microwave module, moisture in the food material quickly absorbs energy, the overall temperature is increased, and central moisture is quickly dissipated; therefore, the cooking effect of crispy outside and tender inside is realized while the dehydration speed of the food materials is accelerated and the cooking time is shortened.

Description

Technical Field

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

[0002] Frying is a traditional and fast way of food processing, which is widely used in home and commercial cooking. Fried foods are popular among the public because of their attractive appearance and crispy outside and tender inside taste. However, fried foods have high fat content and are prone to produce harmful substances during the cooking process.

[0003] Air frying is a new cooking method that uses hot air instead of oil as the heat transfer medium. No or little oil is used during the frying process, which greatly reduces the oil content of food, retains nutrients, produces more aromatic ingredients and fewer harmful ingredients. However, the changes in temperature, moisture and color of food during air frying are significantly slower than those in frying, which often requires a lot of cooking time to achieve the corresponding frying cooking effect, greatly reducing cooking efficiency. Summary of the invention

[0004] The present invention aims to solve at least one of the technical problems in the related art to a certain extent. To this end, the first object of the present invention is to provide a control method for a cooking device, which can accelerate the dehydration speed of ingredients and shorten the cooking time while achieving a cooking effect of crispy outside and tender inside.

[0005] A second object of the present invention is to provide a computer-readable storage medium.

[0006] A third object of the present invention is to provide a control device for a cooking device.

[0007] A fourth object of the present invention is to provide a cooking device.

[0008] To achieve the above-mentioned purpose, a first aspect of an embodiment of the present invention proposes a control method for a cooking device, wherein the cooking device includes a microwave module and an air frying module, wherein the method includes: obtaining characteristic parameters of the food and the cooking stage of the cooking device, wherein the cooking stage includes a coloring and crusting stage and a high-temperature heating stage that alternate in sequence; determining the cooking parameters of the cooking device according to the characteristic parameters of the food; and controlling the microwave module or the air frying module to work according to the cooking stage and the cooking parameters.

[0009] According to the control method of the cooking device of the embodiment of the present invention, the characteristic parameters of the food and the cooking stage of the cooking device are obtained, wherein the cooking stage includes a coloring and crusting stage and a high-temperature heating stage that are alternated in sequence, and then the cooking parameters of the cooking device are determined according to the characteristic parameters of the food, and the microwave module or the air frying module is controlled to work according to the cooking stage and the cooking parameters. Thus, by controlling the microwave module and the air frying module to work alternately, the air temperature in the cooking device is gradually increased under the action of the air frying module, so that a layer of crispy skin is gradually formed on the surface of the food. At the same time, under the action of the microwave module, the moisture in the food absorbs energy quickly, the overall temperature is increased, and the moisture in the center is accelerated to dissipate, thereby accelerating the dehydration speed of the food and shortening the cooking time while achieving a cooking effect of crispy outside and tender inside.

[0010] In addition, the control method of the cooking device according to the above embodiment of the present invention may also have the following additional technical features:

[0011] According to an embodiment of the present invention, the characteristic parameters of the food include the type and weight of the food, and the cooking parameters include a preset cooking power, a preset cooking temperature and a total cooking time.

[0012] According to one embodiment of the present invention, the controlling the microwave module or the air frying module according to the cooking stage and the cooking parameters includes: determining the time allocation ratio of each coloring and crusting stage and the time allocation ratio of each high-temperature heating stage according to the type of the food; obtaining the cooking time of each coloring and crusting stage and the cooking time of each high-temperature heating stage according to the time allocation ratio of each coloring and crusting stage, the time allocation ratio of each high-temperature heating stage and the total cooking time; controlling the microwave module or the air frying module according to the cooking time of each coloring and crusting stage and the cooking time of each high-temperature heating stage.

[0013] According to one embodiment of the present invention, the alternating coloring and crusting stages and high-temperature heating stages include: a first coloring and crusting stage, a first high-temperature heating stage, a second coloring and crusting stage, a second high-temperature heating stage and a third coloring and crusting stage.

[0014] According to one embodiment of the present invention, the cooking time range of the first coloring and crusting stage is [25%t, 29%t], the cooking time range of the first high temperature stage is [15%t, 19%t], the cooking time range of the second coloring and crusting stage is [18%t, 22%t], the cooking time range of the second high temperature stage is [11%t, 15%t], and the cooking time range of the third coloring and crusting stage is [21%t, 25%t], wherein t is the total cooking time.

[0015] According to one embodiment of the present invention, the cooking time range of the first coloring and crusting stage is [18%t, 22%t], the cooking time range of the first high temperature stage is [10.5%t, 14.5%t], the cooking time range of the second coloring and crusting stage is [13%t, 17%t], the cooking time range of the second high temperature stage is [8%t, 12%t], and the cooking time range of the third coloring and crusting stage is [40.5%t, 44.5%t], wherein t is the total cooking time.

[0016] According to an embodiment of the present invention, the total cooking time is determined according to the weight of the ingredients, and the value range of the total cooking time is [8 min, 20 min].

[0017] To achieve the above-mentioned purpose, a computer-readable storage medium is proposed in an embodiment of the second aspect of the present invention, on which a control program for a cooking device is stored. When the control program for the cooking device is executed by a processor, the control method for the cooking device of the above-mentioned embodiment of the present invention is implemented.

[0018] According to the computer-readable storage medium of the embodiment of the present invention, by executing the control program of the cooking device stored thereon, it is possible to achieve a cooking effect of crispy outside and tender inside while accelerating the dehydration speed of the ingredients and shortening the cooking time.

[0019] To achieve the above-mentioned purpose, the third aspect of the present invention proposes a control device for a cooking device, wherein the cooking device includes a microwave module and an air frying module, wherein the device includes: a first acquisition module, used to acquire the characteristic parameters of the food and the cooking stage of the cooking device, wherein the cooking stage includes a coloring and crusting stage and a high-temperature heating stage that alternate in sequence; a second acquisition module, used to determine the cooking parameters of the cooking device according to the characteristic parameters of the food; and a control module, used to control the microwave module or the air frying module to work according to the cooking stage and the cooking parameters.

[0020] According to the control device of the cooking device of the embodiment of the present invention, the characteristic parameters of the food material and the cooking stage of the cooking device are obtained by the first acquisition module, wherein the cooking stage includes a coloring and crusting stage and a high-temperature heating stage that are alternated in sequence, and then the cooking parameters of the cooking device are determined by the second acquisition module according to the characteristic parameters of the food material, and the microwave module or the air frying module is controlled to work according to the cooking stage and the cooking parameters by the control module. Thus, by controlling the microwave module and the air frying module to work alternately, the air temperature in the cooking device is gradually increased under the action of the air frying module, so that a layer of crispy skin is gradually formed on the surface of the food material, and at the same time, under the action of the microwave module, the moisture in the food material quickly absorbs energy, the overall temperature is increased, and the moisture in the center is accelerated to dissipate, thereby accelerating the dehydration speed of the food material and shortening the cooking time, while achieving a cooking effect of being crispy on the outside and tender on the inside.

[0021] To achieve the above-mentioned purpose, a cooking device provided in an embodiment of a fourth aspect of the present invention includes a control device of the cooking device of the above-mentioned embodiment of the present invention.

[0022] The cooking device according to the embodiment of the present invention can achieve a cooking effect of crispy outside and tender inside while accelerating the dehydration speed of food and shortening the cooking time by adopting the control device of the aforementioned cooking device.

[0023] 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

[0024] Figure 1 is a block diagram of a cooking device according to an embodiment of the present invention;

[0025] Figure 2 is a flow chart of a control method for a cooking device according to an embodiment of the present invention;

[0026] Figure 3 is a flow chart of a method for controlling a cooking device according to an embodiment of the present invention;

[0027] Figure 4 is a block diagram of a control device for a cooking device according to an embodiment of the present invention;

[0028] Figure 5 is a block diagram of a cooking device according to an embodiment of the present invention. DETAILED DESCRIPTION

[0029] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, and should not be construed as limiting the present invention.

[0030] The following describes a control method of a cooking device, a computer-readable storage medium, a control device of a cooking device, and a cooking device according to embodiments of the present invention with reference to the accompanying drawings.

[0031] Specifically, in some embodiments of the present invention, Figure 1 As shown, the cooking device 1000 includes a microwave module 100 and an air frying module 200, wherein both the microwave module 100 and the air frying module 200 can adjust the temperature in the cooking cavity. Therefore, by controlling the cooperation between the microwave module 100 and the air frying module 200 to cook the ingredients, the cooking effect is improved while the cooking efficiency is improved and the cooking time is shortened.

[0032] Optionally, in the above embodiment of the present invention, the cooking device 1000 may be an air fryer with microwave function and air frying function.

[0033] Figure 2 4 is a flow chart of a control method for a cooking device according to an embodiment of the present invention.

[0034] Specifically, in some embodiments of the present invention, Figure 2 As shown, the control method of the cooking device includes:

[0035] S101, obtaining characteristic parameters of ingredients and cooking stages of cooking equipment, wherein the cooking stages include a coloring and crusting stage and a high-temperature heating stage that are alternating in sequence.

[0036] It can be understood that in this embodiment of the present invention, the characteristic parameters of the ingredients include the type and weight of the ingredients. For example, the type and weight of the ingredients can be obtained by setting up an intelligent sensor, or the type and weight of the ingredients can be obtained manually by a user. For example, the types of ingredients can be French fries, chicken wings, whole chickens, pork burgers, etc. In addition, the present invention may not specifically limit the characteristic parameters of the ingredients and the method of obtaining the characteristic parameters of the ingredients, and the cooking stage includes alternating coloring and crusting stages and high-temperature heating stages. In this embodiment, the cooking stage of the cooking equipment can be one of the coloring and crusting stages and the high-temperature heating stages.

[0037] Optionally, in this embodiment, the characteristic parameters of the ingredients can also be changed to a specific menu according to the functional requirements of the cooking equipment, such as a whole pork chop, lamb chops, and Wellington steak, etc., so that the user can obtain the characteristic parameters of the ingredients for the menu to be cooked, or the smart sensor can obtain the menu to be cooked as the characteristic parameters of the ingredients.

[0038] S102, determining cooking parameters of the cooking equipment according to characteristic parameters of the food.

[0039] Furthermore, in some embodiments of the present invention, the characteristic parameters of the food include the type and weight of the food, and the cooking parameters include a preset cooking power, a preset cooking temperature, and a total cooking time.

[0040] Specifically, in this embodiment of the present invention, the preset cooking power, the preset cooking temperature and the total cooking time may be determined according to the type and weight of the food.

[0041] Furthermore, in some embodiments of the present invention, the total cooking time can be determined based on the weight of the ingredients, and the value range of the total cooking time can be [8min, 20min]. In addition, the present invention may not specifically limit the value range of the total cooking time.

[0042] S103, controlling the microwave module or the air frying module to work according to the cooking stage and cooking parameters.

[0043] Specifically, in this embodiment of the present invention, the microwave module or air frying module can be controlled according to the high-temperature heating stage and the coloring and crusting stage in the cooking stage and the preset cooking power, preset cooking temperature and total cooking time in the cooking parameters to increase the cooking speed of the ingredients.

[0044] Optionally, in the above embodiments of the present invention, the preset cooking temperature can be determined according to the type of food, and the value range of the preset cooking temperature is 190°C to 230°C, the preset cooking power of the microwave module is 600W-800W, and the preset cooking power of the air frying module is 1400-1600W. In addition, the present invention may not specifically limit the value range of the preset cooking temperature and the preset cooking power.

[0045] Further, in some embodiments of the present invention, Figure 3 As shown, the microwave module or the air frying module is controlled according to the cooking stage and cooking parameters, including:

[0046] S201, determining the time allocation ratio of each coloring and crusting stage and the time allocation ratio of each high-temperature heating stage according to the type of food.

[0047] It can be understood that in this embodiment of the present invention, the time allocation ratio of each coloring and crusting stage and the time allocation ratio of each high-temperature heating stage that match the current food can be determined for different types of food, thereby further improving the cooking effect.

[0048] S202, according to the time allocation ratio of each coloring and crusting stage, the time allocation ratio of each high-temperature heating stage and the total cooking time, obtain the cooking time of each coloring and crusting stage and the cooking time of each high-temperature heating stage.

[0049] It can be understood that in this embodiment of the present invention, the cooking time of each coloring and crusting stage can be determined based on the time allocation ratio of each coloring and crusting stage combined with the total cooking time. At the same time, the cooking time of each high-temperature heating stage can be determined based on the time allocation ratio of each high-temperature heating stage combined with the total cooking time.

[0050] S203, controlling the microwave module or the air frying module according to the cooking time of each coloring and crusting stage and the cooking time of each high-temperature heating stage.

[0051] It can be understood that in this embodiment of the present invention, when the cooking stage is the coloring and crusting stage, the air frying module can be controlled to work in the corresponding coloring and crusting stage for the corresponding cooking time according to the cooking time of each coloring and crusting stage; and when the cooking stage is the high-temperature heating stage, the microwave module can be controlled to work in the corresponding high-temperature heating stage for the corresponding cooking time according to the cooking time of each high-temperature heating stage.

[0052] Furthermore, in some embodiments of the present invention, the alternating coloring and crusting stages and high-temperature heating stages include: a first coloring and crusting stage, a first high-temperature heating stage, a second coloring and crusting stage, a second high-temperature heating stage and a third coloring and crusting stage.

[0053] It can be understood that, in this embodiment of the present invention, the cooking stages of the cooking equipment are divided into a first coloring and crusting stage, a first high-temperature heating stage, a second coloring and crusting stage, a second high-temperature heating stage and a third coloring and crusting stage, wherein the sum of the cooking times of the first high-temperature heating stage and the second high-temperature heating stage (i.e., the working time of the microwave module) accounts for 26% to 34% of the total cooking time, and the sum of the cooking times of the first coloring and crusting stage, the second coloring and crusting stage and the third coloring and crusting stage (i.e., the working time of the air frying module) accounts for 66% to 76% of the total cooking time.

[0054] Furthermore, in some embodiments of the present invention, the cooking time range for the first coloring and crusting stage is [25%t, 29%t], the cooking time range for the first high temperature stage is [15%t, 19%t], the cooking time range for the second coloring and crusting stage is [18%t, 22%t], the cooking time range for the second high temperature stage is [11%t, 15%t], and the cooking time range for the third coloring and crusting stage is [21%t, 25%t], wherein t is the total cooking time.

[0055] It can be understood that in this embodiment of the present invention, when the food is French fries, the cooking time of each coloring and crusting stage and the cooking time of each high-temperature heating stage can be allocated according to the following time allocation ratio, specifically: the cooking time of the first coloring and crusting stage is allocated to [25%t, 29%t], the cooking time of the first high temperature stage is allocated to [15%t, 19%t], the cooking time of the second coloring and crusting stage is allocated to [18%t, 22%t], the cooking time of the second high temperature stage is allocated to [11%t, 15%t], and the cooking time of the third coloring and crusting stage is allocated to [21%t, 25%t].

[0056] Specifically, in a specific embodiment of the present invention, assuming that the food is French fries, the cooking parameters of the cooking equipment are determined according to the characteristic parameters of the French fries, including a preset cooking temperature T=220°C and a total cooking time t=16min. At this time, based on the aforementioned time allocation ratio, the cooking time of the first coloring and crusting stage is determined to be 4min, the cooking time of the first high temperature stage is 2.5min, the cooking time of the second coloring and crusting stage is 3min, the cooking time of the second high temperature stage is 2min, and the cooking time of the third coloring and crusting stage is 4.5min, that is, the air frying module is first controlled to work for 4min (the microwave module does not work), and then the microwave module is controlled to work for 2.5min (the air frying module does not work), and then the air frying module is controlled to work for 3min (the microwave module does not work), and then the microwave module is controlled to work for 2min (the air frying module does not work), and finally the air frying module is controlled to work for 4.5min (the microwave module does not work), and the cooking of the French fries is completed. Thus, the center of the French fries is soft and tender, the color is golden, and a crispy shell is formed on the outside, and the overall cooking effect is good.

[0057] Furthermore, in some embodiments of the present invention, the cooking time range of the first coloring and crusting stage is [18%t, 22%t], the cooking time range of the first high temperature stage is [10.5%t, 14.5%t], the cooking time range of the second coloring and crusting stage is [13%t, 17%t], the cooking time range of the second high temperature stage is [8%t, 12%t], and the cooking time range of the third coloring and crusting stage is [40.5%t, 44.5%t], wherein t is the total cooking time.

[0058] It can be understood that in this embodiment of the present invention, when the food is lamb chops, the cooking time of each coloring and crusting stage and the cooking time of each high-temperature heating stage can be allocated according to the following time allocation ratio, specifically: the cooking time of the first coloring and crusting stage is allocated to [18%t, 22%t], the cooking time of the first high temperature stage is allocated to [10.5%t, 14.5%t], the cooking time of the second coloring and crusting stage is allocated to [13%t, 17%t], the cooking time of the second high temperature stage is allocated to [8%t, 12%t], and the cooking time of the third coloring and crusting stage is allocated to [40.5%t, 44.5%t].

[0059] Specifically, in a specific embodiment of the present invention, assuming that the food is lamb chops, the cooking parameters of the cooking equipment are determined according to the characteristic parameters of the lamb chops, and the preset cooking temperature T=200°C and the total cooking time t=10min. At this time, based on the aforementioned time allocation ratio, the cooking time of the first coloring and crusting stage is determined to be 2min, the cooking time of the first high temperature stage is 1.25min, the cooking time of the second coloring and crusting stage is 1.5min, the cooking time of the second high temperature stage is 1min, and the cooking time of the third coloring and crusting stage is 4.25min, that is, the air frying module is first controlled to work for 2min (the microwave module does not work), and then the microwave module is controlled to work for 1.25min (the air frying module does not work), and then the air frying module is controlled to work for 1.5min (the microwave module does not work), and then the microwave module is controlled to work for 1min (the air frying module does not work), and finally the air frying module is controlled to work for 4.25min (the microwave module does not work), and the cooking of the French fries is completed. Thus, the lamb chops are tender and fully cooked as a whole, and the cooking effect is good.

[0060] In summary, according to the control method of the cooking device of the embodiment of the present invention, the characteristic parameters of the food and the cooking stage of the cooking device are obtained, wherein the cooking stage includes a coloring and crusting stage and a high-temperature heating stage that alternate in sequence, and then, the cooking parameters of the cooking device are determined according to the characteristic parameters of the food, and the microwave module or the air frying module is controlled to work according to the cooking stage and the cooking parameters. Thus, by controlling the microwave module and the air frying module to work alternately, the air temperature in the cooking device is gradually increased under the action of the air frying module, so that a layer of crispy skin is gradually formed on the surface of the food. At the same time, under the action of the microwave module, the moisture in the food absorbs energy quickly, the overall temperature is increased, and the moisture in the center is accelerated to dissipate, thereby accelerating the dehydration speed of the food and shortening the cooking time while achieving a cooking effect of crispy outside and tender inside.

[0061] Based on the control method of the cooking device of the aforementioned embodiment of the present invention, the embodiment of the present invention further proposes a computer-readable storage medium, on which a control program of the cooking device is stored. When the control program of the cooking device is executed by a processor, the control method of the cooking device of the aforementioned embodiment of the present invention is implemented.

[0062] It should be understood that the specific implementation of the computer-readable storage medium of the embodiment of the present invention can refer to the specific implementation of the control method of the cooking device of the aforementioned embodiment of the present invention, and will not be repeated here to reduce redundancy.

[0063] In summary, according to the computer-readable storage medium of the embodiment of the present invention, by executing the control program of the cooking device stored thereon, it is possible to achieve a cooking effect of crispy outside and tender inside while accelerating the dehydration speed of the ingredients and shortening the cooking time.

[0064] Figure 4 is a block diagram of a control device for a cooking device according to an embodiment of the present invention.

[0065] Specifically, in some embodiments of the present invention, Figure 4 As shown, the control device 100 of the cooking device includes: a first acquisition module 10, a second acquisition module 20 and a control module 30.

[0066] Among them, the first acquisition module 10 is used to obtain the characteristic parameters of the ingredients and the cooking stage of the cooking equipment, wherein the cooking stage includes a coloring and crusting stage and a high-temperature heating stage that alternate in sequence; the second acquisition module 20 is used to determine the cooking parameters of the cooking equipment according to the characteristic parameters of the ingredients; the control module 30 is used to control the microwave module or the air frying module to work according to the cooking stage and cooking parameters.

[0067] Furthermore, in some embodiments of the present invention, the characteristic parameters of the food include the type and weight of the food, and the cooking parameters include a preset cooking power, a preset cooking temperature, and a total cooking time.

[0068] Furthermore, in some embodiments of the present invention, the control module 30 is also used to determine the time allocation ratio of each coloring and crusting stage and the time allocation ratio of each high-temperature heating stage according to the type of food; obtain the cooking time of each coloring and crusting stage and the cooking time of each high-temperature heating stage according to the time allocation ratio of each coloring and crusting stage, the time allocation ratio of each high-temperature heating stage and the total cooking time; control the microwave module or the air frying module according to the cooking time of each coloring and crusting stage and the cooking time of each high-temperature heating stage.

[0069] Furthermore, in some embodiments of the present invention, the alternating coloring and crusting stages and high-temperature heating stages include: a first coloring and crusting stage, a first high-temperature heating stage, a second coloring and crusting stage, a second high-temperature heating stage and a third coloring and crusting stage.

[0070] Furthermore, in some embodiments of the present invention, the cooking time range for the first coloring and crusting stage is [25%t, 29%t], the cooking time range for the first high temperature stage is [15%t, 19%t], the cooking time range for the second coloring and crusting stage is [18%t, 22%t], the cooking time range for the second high temperature stage is [11%t, 15%t], and the cooking time range for the third coloring and crusting stage is [21%t, 25%t], wherein t is the total cooking time.

[0071] Furthermore, in some embodiments of the present invention, the cooking time range of the first coloring and crusting stage is [18%t, 22%t], the cooking time range of the first high temperature stage is [10.5%t, 14.5%t], the cooking time range of the second coloring and crusting stage is [13%t, 17%t], the cooking time range of the second high temperature stage is [8%t, 12%t], and the cooking time range of the third coloring and crusting stage is [40.5%t, 44.5%t], wherein t is the total cooking time.

[0072] Furthermore, in some embodiments of the present invention, the total cooking time is determined according to the weight of the ingredients, and the value range of the total cooking time is [8 min, 20 min].

[0073] It should be understood that the specific implementation of the control device of the cooking device in the embodiment of the present invention corresponds one to one with the specific implementation of the control method of the cooking device in the above-mentioned embodiment of the present invention, and will not be described again here to reduce redundancy.

[0074] In summary, according to the control device of the cooking device of the embodiment of the present invention, the characteristic parameters of the food material and the cooking stage of the cooking device are obtained through the first acquisition module, wherein the cooking stage includes a coloring and crusting stage and a high-temperature heating stage that alternate in sequence, and then, the cooking parameters of the cooking device are determined according to the characteristic parameters of the food material through the second acquisition module, and the microwave module or the air frying module is controlled to work according to the cooking stage and the cooking parameters through the control module. Thus, by controlling the microwave module and the air frying module to work alternately, the air temperature in the cooking device is gradually increased under the action of the air frying module, so that a layer of crispy skin is gradually formed on the surface of the food material, and at the same time, under the action of the microwave module, the moisture in the food material quickly absorbs energy, the overall temperature is increased, and the moisture in the center is accelerated to dissipate, thereby achieving a cooking effect of being crispy on the outside and tender on the inside while accelerating the dehydration speed of the food material and shortening the cooking time.

[0075] Figure 5 is a block diagram of a control device for a cooking device according to an embodiment of the present invention.

[0076] Specifically, in some embodiments of the present invention, Figure 5 As shown, the cooking device 1000 includes the control device 100 of the cooking device according to the above-mentioned embodiment of the present invention.

[0077] It should be understood that the specific implementation of the cooking device of the embodiment of the present invention can refer to the specific implementation of the control method of the cooking device of the aforementioned embodiment of the present invention. In addition, other structures and functions of the cooking device of the embodiment of the present invention are known to technicians in this field and will not be described here to reduce redundancy.

[0078] In summary, the cooking device according to the embodiment of the present invention, by adopting the control device of the aforementioned cooking device, can achieve a cooking effect of crispy outside and tender inside while accelerating the dehydration speed of the food and shortening the cooking time.

[0079] It should be noted that the logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as a sequenced list of executable instructions for implementing logical functions, and can be specifically implemented in any computer-readable medium for use by an instruction execution system, device or apparatus (such as a computer-based system, a system including a processor, or other system that can fetch instructions from an instruction execution system, device or apparatus and execute instructions), or in combination with these instruction execution systems, devices or apparatuses. For the purposes of this specification, "computer-readable medium" can be any device that can contain, store, communicate, propagate or transmit a program for use by an instruction execution system, device or apparatus, or in combination with these instruction execution systems, devices or apparatuses. More specific examples of computer-readable media (a non-exhaustive list) include the following: an electrical connection portion with one or more wirings (electronic device), a portable computer disk box (magnetic device), a random access memory (RAM), a read-only memory (ROM), an erasable and programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disk read-only memory (CDROM). In addition, the computer-readable medium may even be paper or other suitable medium on which the program is printed, since the program may be obtained electronically, for example, by optically scanning the paper or other medium and then editing, interpreting or processing in other suitable ways if necessary, and then stored in a computer memory.

[0080] It should be understood that the various parts of the present invention can be implemented by hardware, software, firmware or a combination thereof. In the above-mentioned embodiments, a plurality of steps or methods can be implemented by software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented by hardware, as in another embodiment, it can be implemented by any one of the following technologies known in the art or their combination: a discrete logic circuit having a logic gate circuit for implementing a logic function for a data signal, a dedicated integrated circuit having a suitable combination of logic gate circuits, a programmable gate array (PGA), a field programmable gate array (FPGA), etc.

[0081] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" 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 this specification, the schematic representation of the above terms does 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.

[0082] In the description of the present invention, it is to be understood that the terms “center”, “longitudinal”, “lateral”, “length”, “width”, “thickness”, “up”, “down”, “front”, “back”, “left”, “right”, “vertical”, “horizontal”, “top”, “bottom”, “inside”, “outside”, “clockwise”, “counterclockwise”, “axial”, “radial”, “circumferential”, etc., indicating orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as limiting the present invention.

[0083] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In the description of the present invention, the meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0084] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements, unless otherwise clearly defined. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0085] In the present invention, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, a first feature being "above", "above" or "above" a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being "below", "below" or "below" a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0086] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a microwave module and an air frying module, wherein the method comprises: Acquiring characteristic parameters of the food and the cooking stage of the cooking device, wherein the cooking stage includes a coloring and crusting stage and a high-temperature heating stage that are alternated in sequence; Determining cooking parameters of the cooking device according to characteristic parameters of the food; The microwave module or the air frying module is controlled to work according to the cooking stage and the cooking parameters.

2. The control method of the cooking device according to claim 1, characterized in that: The characteristic parameters of the food include the type and weight of the food, and the cooking parameters include a preset cooking power, a preset cooking temperature and a total cooking time.

3. The control method of the cooking device according to claim 2, characterized in that: The controlling the microwave module or the air frying module according to the cooking stage and the cooking parameters includes: Determine the time allocation ratio of each coloring and crusting stage and the time allocation ratio of each high-temperature heating stage according to the type of the food; According to the time allocation ratio of each coloring and crusting stage, the time allocation ratio of each high-temperature heating stage and the total cooking time, the cooking time of each coloring and crusting stage and the cooking time of each high-temperature heating stage are obtained; The microwave module or the air frying module is controlled according to the cooking time of each coloring and crusting stage and the cooking time of each high-temperature heating stage.

4. The control method of cooking equipment according to claim 3, characterized in that: The coloring and crusting stages and high-temperature heating stages that are alternated in sequence include: a first coloring and crusting stage, a first high-temperature heating stage, a second coloring and crusting stage, a second high-temperature heating stage and a third coloring and crusting stage.

5. The control method of cooking equipment according to claim 4, characterized in that: The cooking time range for the first coloring and crusting stage is [25%t, 29%t], the cooking time range for the first high temperature stage is [15%t, 19%t], the cooking time range for the second coloring and crusting stage is [18%t, 22%t], the cooking time range for the second high temperature stage is [11%t, 15%t], and the cooking time range for the third coloring and crusting stage is [21%t, 25%t], wherein t is the total cooking time.

6. The control method of cooking equipment according to claim 4, characterized in that: The cooking time range for the first coloring and crusting stage is [18%t, 22%t], the cooking time range for the first high temperature stage is [10.5%t, 14.5%t], the cooking time range for the second coloring and crusting stage is [13%t, 17%t], the cooking time range for the second high temperature stage is [8%t, 12%t], and the cooking time range for the third coloring and crusting stage is [40.5%t, 44.5%t], wherein t is the total cooking time.

7. The control method of a cooking device according to any one of claims 2 to 6, characterized in that: The total cooking time is determined according to the weight of the ingredients, and the value range of the total cooking time is [8min, 20min].

8. A computer-readable storage medium, characterized in that: A control program of a cooking device is stored thereon, and when the control program of the cooking device is executed by a processor, a control method of a cooking device according to any one of claims 1 to 7 is implemented.

9. A control device for a cooking device, characterized in that: The cooking device comprises a microwave module and an air frying module, wherein the device comprises: A first acquisition module is used to acquire characteristic parameters of food materials and cooking stages of the cooking device, wherein the cooking stages include a coloring and crusting stage and a high-temperature heating stage that are alternated in sequence; A second acquisition module, used to determine the cooking parameters of the cooking device according to the characteristic parameters of the food; A control module is used to control the microwave module or the air frying module to work according to the cooking stage and the cooking parameters.

10. A cooking device, characterized in that: The cooking device comprises the control device of the cooking device according to claim 9.

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