Control method and device of cooking device, cooking device and readable storage medium

Abstract

The present invention relates to the technical field of cooking equipment, and proposes a control method and device for cooking equipment, cooking equipment and readable storage medium. The control method of the cooking equipment includes: at the beginning of cooking, controlling the first heating component to heat the cooking cavity; obtaining a first temperature; based on the first temperature being greater than or equal to the first preset temperature, and when the liquid in the cooking cavity enters the fat removal kettle, controlling the gas supply component to supply gas to the cooking cavity, and continuing for a first preset time; controlling the cooking equipment to continue cooking; wherein the step of controlling the gas supply component to supply gas to the cooking cavity includes: controlling the second heating component to heat the gas in the gas supply component; obtaining a third temperature of the gas in the gas supply component; based on the third temperature being greater than or equal to a fifth preset temperature, controlling the gas supply component to supply gas to the cooking cavity. The present invention accelerates fat oxidation and increases the flavor of soup by increasing the content of air or oxygen-containing gas in the cooking cavity when filtering oil.

Description

Technical Field

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

[0002] In traditional home cooking, soup is a popular cooking method that not only provides rich nutrition, but also brings warmth and comfort to people. A good pot of soup often requires the essence of ingredients such as meat, vegetables, and medicinal materials to be slowly dissolved in water to form a nourishing soup. However, this process is often accompanied by the release of fat, especially when using fat-rich meat, there is often a lot of fat in the soup and on the surface. Although these fats can bring a rich taste, they are prone to produce rancid smells when cooked at high temperatures for a long time, and excessive fat intake is not good for health. In addition, the soup after the fat is filtered lacks aroma and flavor. Summary of the invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] To this end, a first aspect of the present invention provides a control method for a cooking device.

[0005] A second aspect of the present invention provides a control device for a cooking device.

[0006] A third aspect of the present invention provides a cooking device.

[0007] A fourth aspect of the present invention provides a readable storage medium.

[0008] In view of this, according to a first aspect of the present invention, a control method for a cooking device is proposed, wherein the cooking device comprises: a cooking cavity, a fat removal kettle, a first heating component, a second heating component and an air supply component, wherein the fat removal kettle is arranged in the cooking cavity and is used to separate fat from liquid in the cooking cavity; the second heating component is used to heat the gas in the air supply component; the control method for the cooking device comprises: at the beginning of cooking, controlling the first heating component to heat the cooking cavity; obtaining a first temperature of the cooking cavity; based on the first temperature being greater than or equal to a first preset temperature, and in the case where the liquid in the cooking cavity enters the fat removal kettle, controlling the air supply component to supply air to the cooking cavity for a first preset time, wherein the first preset temperature is greater than the boiling point temperature of the liquid in the cooking cavity; controlling the cooking device to continue cooking; wherein the step of controlling the air supply component to supply air to the cooking cavity comprises: controlling the second heating component to heat the gas in the air supply component; obtaining a third temperature of the gas in the air supply component; based on the third temperature being greater than or equal to a fifth preset temperature, controlling the air supply component to supply air to the cooking cavity.

[0009] The present invention provides a control method for a cooking device, wherein the cooking device includes: a cooking cavity, a fat-removing kettle, a first heating component, and an air supply component. The fat-removing kettle is located in the cooking cavity. When grease and soup are mixed together, they can enter the fat-removing kettle through a hole on the side by squeezing. Because the density of grease is different from that of soup, grease will float on the surface of the soup, which is convenient for collection in the fat-removing kettle. Because the soup is heavier, it will return to the inner pot along the gap in the middle, so that the soup and grease are separated. The first heating component and the air supply component are connected to the cooking cavity, and the first heating component can heat the cooking cavity so as to cook the ingredients to be cooked in the cooking cavity. When the air supply component is turned on, it can ventilate the cooking cavity. The control method of the cooking device includes: at the beginning of cooking, first controlling the first heating component to heat the cooking cavity, so that the temperature in the cooking cavity increases. Then, a first temperature of the cooking cavity is obtained. When the first temperature is greater than or equal to a first preset temperature, wherein the first preset temperature is greater than the boiling point of the liquid in the cooking cavity, it indicates that the liquid in the cooking cavity has begun to boil and the cooking stage has entered a pressure maintaining stage. Then, the gas supply component is controlled to supply gas to the cooking cavity for a first preset time, so that the gas can contact the fat in the degreasing kettle and enhance the flavor of the soup. Among them, when the gas supply component supplies gas to the cooking cavity through the channel, the gas outlet of the channel can be set in three ways relative to the liquid level in the cooking cavity: (1) When the gas outlet of the channel is above the liquid level in the degreasing kettle, supplying gas to the cooking cavity can increase the gas pressure above the liquid level, so that the soup water is filtered and refluxed faster, thereby improving the oil drainage efficiency; (2) When the gas outlet of the channel is below the liquid level in the degreasing kettle, supplying gas to the cooking cavity can increase the bubbles in the soup water in the degreasing kettle, thereby improving the oil drainage efficiency, and at the same time, it can also increase the contact area between oxygen and oil, increase the oxidation probability, and produce more fragrance; (3) When the gas outlet of the channel is below the liquid level in the cooking cavity, supplying gas to the cooking cavity can help the oil molecules float up, promote the oil in the soup water in the cooking cavity to float up into the degreasing kettle, and promote the oil filtering effect. Secondly, the gas conducts heat through the soup water in the cooking cavity, reducing the temperature difference between the gas and the oil, which is more conducive to the oxidation and degradation of fat dissolved in the soup water. After controlling the gas supply component to supply gas to the cooking cavity and maintaining the first preset time, the cooking cavity continues to be heated and the gas supply component is turned off to avoid excessive pressure in the cooking cavity. After stopping the heating, the gas supply component is started again, and this is repeated until the pressure and heat preservation stage ends. Finally, the cooking cavity is controlled to continue cooking until the cooking is completed. At the same time, the cooking device includes: a second heating component, wherein the second heating component is connected to the gas supply component, and the second heating component can heat the gas provided by the gas supply component. The step of controlling the gas supply component to supply gas to the cooking cavity includes: first, controlling the second heating component to heat the gas provided by the gas supply component, that is, the gas in the gas supply component, so that the gas provided by the gas supply component is high-temperature gas.Then, the third temperature of the gas in the gas supply component is obtained. When the third temperature is greater than or equal to the fifth preset temperature, the gas supply component is controlled to supply gas to the cooking cavity, that is, the temperature of the gas introduced into the cooking cavity by the gas supply component can be a relatively high temperature. The relatively high gas temperature can accelerate the oxidation and degradation of fat dissolved in the soup, and can also reduce the condensation produced when the oil contacts the cold air, thereby accelerating the floating of fat droplets. The present invention accelerates fat oxidation and increases the flavor of the soup by increasing the content of air or oxygen-containing gas in the cooking cavity when filtering the oil. The technical solution provided by the present invention improves the efficiency of draining oil and removing fat on the one hand, and improves the flavor of the soup on the other hand.

[0010] The control method of the cooking device according to the present invention may also have the following technical features:

[0011] In some technical schemes, optionally, when the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat-removing kettle, before the step of controlling the gas supply component to supply gas to the cooking cavity, the step includes: obtaining the second temperature of the cooking cavity when the cooking device is in the pressure-holding stage; when the second temperature of the cooking cavity is greater than or equal to the second preset temperature, controlling the first heating component to stop heating and controlling the gas supply component to supply gas to the cooking cavity so that the liquid in the cooking cavity enters the fat-removing kettle; when the second temperature is less than or equal to the third preset temperature, controlling the gas supply component to stop supplying gas to the cooking cavity and controlling the first heating component to heat the cooking cavity; wherein the first preset temperature is greater than the second preset temperature, and the second preset temperature is greater than the third preset temperature.

[0012] In this technical solution, before the step of controlling the gas supply component to supply gas to the cooking cavity when the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removing kettle, the method includes: when the cooking device is in the pressure holding stage, obtaining the second temperature of the cooking cavity; when the second temperature of the cooking cavity is greater than or equal to the second preset temperature, controlling the first heating component to stop heating, and controlling the gas supply component to supply gas to the cooking cavity, so that the liquid in the cooking cavity enters the fat removing kettle, wherein the first preset temperature is greater than the second preset temperature, that is, when the second preset temperature is reached, the heating is stopped. When the pressure value is continuously reduced, the temperature will also be reduced, which will lead to slow dissolution of fats and oils. Similarly, the dissolution of other nutrients such as proteins and amino acids will also be reduced. Therefore, at this time, the gas supply component can be controlled to supply gas to the cooking cavity, so that bubbles can be continuously added to the soup. Because the density of bubbles is smaller and they are insoluble in water, the fat molecules dissolved in the soup are adhered to the surface of the bubbles by means of the surface tension of the bubbles, which is conducive to increasing the buoyancy of the bubbles and achieving faster floating, thereby achieving oil-water separation, and it is easy to suspend the fat in the soup until it is sent to the fat removal kettle, thereby improving the oil drainage efficiency. When the second temperature drops to the third preset temperature, the gas supply component is controlled to stop supplying gas to the cooking cavity, and the first heating component is controlled to heat the cooking cavity at the same time, so that the temperature of the cooking cavity is raised to the second preset temperature, wherein the second preset temperature is greater than the third preset temperature, and this is repeated. In addition, because the cooking cavity is a closed cavity, controlling the gas supply component to pass gas into the cooking cavity will inevitably increase the gas partial pressure, thereby increasing the pressure in the cooking cavity, which helps to solve the problem of less dissolution of fat substances in the food due to the temperature reduction. Secondly, by repeatedly intermittently heating up and controlling the air supply, the generation of foam in the high-temperature stage can be reduced, and the boiling and overflow of the soup can be avoided. At the same time, the problem that the cooking equipment cannot control the exhaust, resulting in low oil filtration efficiency and poor soup flavor can be solved. In some technical solutions, since the cooking equipment only controls the heating and pressure increase through the pressure float during the cooking process, the pressure float lifts up the closed cavity after reaching the preset pressure value to form a high-temperature and high-pressure cooking environment, but the pressure float cannot open automatically, resulting in the food being stewed throughout the process, and the water vapor and odor cannot be discharged, resulting in poor soup flavor, and the liquid in the cooking cavity is almost still, resulting in low oil filtration efficiency. By controlling the air supply component to introduce gas into the cooking cavity, while promoting oxidation and flavoring, and removing stewing odors, repeated cooling and ventilation allows the cooking appliance to maintain a micro-pressure environment (less than 10kPa) to complete cooking, without the user manually pressing the exhaust pressure relief, achieving quick opening of the lid while improving oil filtration efficiency and soup flavor.

[0013] In some technical schemes, optionally, the cooking device also includes: an exhaust component, and the steps of controlling the cooking device to continue cooking include: obtaining the rate of decrease of the temperature in the cooking cavity when the cooking device is in the depressurization stage; when the rate of decrease is greater than a preset speed, controlling the gas supply component to supply gas to the cooking cavity, and controlling the exhaust component to exhaust the gas in the cooking cavity; when the temperature in the cooking cavity is less than a fourth preset temperature, controlling the gas supply component to stop supplying gas to the cooking cavity.

[0014] In the technical solution, the cooking device further includes: an exhaust component, wherein the exhaust component is connected to the cooking cavity, and when the exhaust component is turned on, the gas in the cooking cavity can be discharged from the cooking cavity. The step of controlling the cooking device to continue cooking includes: when the cooking device is in the depressurization stage, obtaining the temperature drop rate in the cooking cavity, when the temperature drop rate in the cooking cavity is greater than the preset speed, it means that the cooking device has performed forced exhaust, and at this time, the control gas supply component is turned on to supply gas to the cooking cavity, so as to reduce the foam in the cooking cavity and prevent the liquid in the cooking cavity from overflowing, and at the same time, the exhaust component needs to be turned on to exhaust the gas in the cooking cavity, that is, to accelerate the depressurization, until the temperature in the cooking cavity is reduced to a fourth preset temperature, and then the gas supply component is controlled to stop supplying gas to the cooking cavity. Among them, the preset speed can be 2°C / min, and the fourth preset temperature can be 100°C or below. When the cooling speed is less than 2°C / min, that is, the preset speed, it is not necessary to control the gas supply component to be turned on. By controlling the gas supply component to be turned on during the depressurization stage, when the temperature drop rate in the cooking cavity is not less than the preset speed, the liquid in the cooking cavity is prevented from overflowing.

[0015] In some technical schemes, optionally, based on the first temperature being greater than or equal to the first preset temperature and when the liquid in the cooking cavity enters the fat-removing kettle, the step of controlling the air supply component to supply air to the cooking cavity includes: based on the first temperature being greater than or equal to the first preset temperature, controlling the temperature in the cooking cavity to maintain at the first preset temperature and continuing for a second preset time so that the liquid in the cooking cavity enters the fat-removing kettle; controlling the air supply component to supply air to the cooking cavity.

[0016] In this technical solution, based on the first temperature being greater than or equal to the first preset temperature and the liquid in the cooking cavity entering the fat removing kettle, the step of controlling the air supply component to supply air to the cooking cavity includes: when the first temperature is greater than or equal to the first preset temperature, first controlling the temperature in the cooking cavity to maintain at the first preset temperature and continuing for a second preset time, so that the liquid in the cooking cavity enters the fat removing kettle and provides time for the fat of the food in the cooking cavity to dissolve, and then controlling the air supply component to supply air to the cooking cavity, thereby increasing the contact between the oil and fat and accelerating the fat oxidation and degradation of small molecules, such as aldehydes, acids, hydrocarbons, etc., which are the main components of flavor substances, thereby enriching the flavor of the soup.

[0017] In some technical schemes, optionally, the cooking device also includes: an exhaust component, based on the first temperature being greater than or equal to the first preset temperature, and when the liquid in the cooking cavity enters the fat-removing kettle, controlling the gas supply component to supply gas to the cooking cavity, comprising: based on the first temperature being greater than or equal to the first preset temperature, controlling the temperature in the cooking cavity to maintain at the first preset temperature, and continuing for a third preset time; controlling the exhaust component to exhaust the gas in the cooking cavity so that the liquid in the cooking cavity enters the fat-removing kettle, and at the same time controlling the gas supply component to supply gas to the cooking cavity, wherein the opening time of the exhaust component is greater than or equal to the opening time of the gas supply component.

[0018] In this technical solution, the cooking device further includes: an exhaust component, wherein the exhaust component is connected to the cooking cavity, and when the exhaust component is turned on, the gas in the cooking cavity can be discharged from the cooking cavity. Based on the fact that the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removing kettle, the step of controlling the gas supply component to supply gas to the cooking cavity includes: when the first temperature is greater than or equal to the first preset temperature, firstly controlling the temperature in the cooking cavity to maintain at the first preset temperature and continue for a third preset time, wherein the third preset time is less than the second preset time, that is, when the first temperature is greater than or equal to the first preset temperature, controlling the temperature in the cooking cavity to maintain at the first preset temperature and continue for the third preset time, thereby providing time for the fat of the food in the cooking cavity to dissolve, and then controlling the exhaust component to discharge the gas in the cooking cavity, thereby promoting the boiling of the soup, so that the oil and water are flushed into the fat removing kettle, and at the same time controlling the gas supply component to supply gas to the cooking cavity in this stage, wherein the opening time of the exhaust component is greater than or equal to the opening time of the gas supply component, which can increase the contact between the oil and fat, accelerate the fat oxidation and degradation of small molecules, such as aldehydes, acids, hydrocarbons, etc., which are the main components of flavor substances, thereby enriching the flavor of the soup.

[0019] In some technical schemes, optionally, the cooking device also includes: an exhaust component, and the steps of controlling the cooking device to continue cooking include: obtaining the pressure change in the cooking cavity when the cooking device is in the pressure reduction stage; determining a fourth preset time and a fifth preset time according to the pressure change; controlling the exhaust component to turn on and continue for the fourth preset time; based on the exhaust component being turned on, controlling the air supply component to turn on and continue for the fifth preset time, wherein the fourth preset time is less than or equal to the fifth preset time.

[0020] In the technical solution, the cooking device further includes: an exhaust component, wherein the exhaust component is connected to the cooking cavity, and when the exhaust component is turned on, the gas in the cooking cavity can be discharged from the cooking cavity. The step of controlling the cooking device to continue cooking includes: when the cooking device is in the pressure reduction stage, obtaining the pressure change in the cooking cavity, then determining the fourth preset time and the fifth preset time according to the pressure change, and finally controlling the exhaust component to be turned on and lasting for the fourth preset time, and when the exhaust component is turned on, controlling the gas supply component to be turned on and lasting for the fifth preset time, wherein the fourth preset time is less than or equal to the fifth preset time. That is, when the cooking cavity is in the pressure reduction or temperature reduction stage, when the pressure or speed decreases faster than the temperature decrease rate of the soup in the cooking cavity, the soup will boil. Therefore, in this process, introducing gas into the cooking cavity can quickly remove adverse effects, while increasing the interaction between fat and oxygen-containing gas to increase the flavor of the soup. At the same time, the opening time of the gas supply component should be greater than the opening time of the exhaust component, so that on the one hand, the gas introduced can cool the steam on the upper part of the cooking cavity, reduce the temperature, and speed up the pressure relief speed. On the other hand, the temperature difference between the steam on the upper part of the soup and the soup is increased, the oil draining time is increased, and the oil draining capacity is improved. At the same time, since the pressure gradually decreases during the depressurization stage, the ventilation capacity of the gas supply component needs to be gradually enhanced. Therefore, the opening and closing time of the gas control device can be gradually adjusted along with the depressurization process, wherein the lower the pressure, the longer the fifth preset time. Specifically, when the gas supply component is turned on during the oil draining process, the contact area between the oxygen-containing gas and the oil increases, the more complete the reaction is, and the more conducive to fat degradation and flavor enhancement; in addition, as the pressure decreases and the temperature decreases, the chemical reaction rate will decrease, but under the condition of reduced pressure, the opening time of the gas supply component can be increased, and the air intake volume will also increase. In other words, the concentration of oxygen-containing gas in the cavity will increase, which can make up for the problem of reduced fat oxidation reaction rate caused by reduced temperature.

[0021] In some technical schemes, optionally, the cooking device also includes: a pressure float and an exhaust component; the step of controlling the cooking device to continue cooking includes: obtaining the pressure in the cooking cavity or the working state of the pressure float; based on the pressure in the cooking cavity being less than or equal to a first preset pressure, or the pressure float being in a descending state, controlling the first heating component to heat the cooking cavity with a first preset power so that the liquid in the cooking cavity enters the fat removing kettle, and controlling the gas supply component to supply gas to the cooking cavity; based on the pressure in the cooking cavity being greater than or equal to a second preset pressure, or the pressure float being in a rising state, controlling the exhaust component to exhaust the gas in the cooking cavity, and controlling the first heating component to heat the cooking cavity with a second preset power, and controlling the gas supply component to stop supplying gas to the cooking cavity, wherein the second preset power is less than the first preset power.

[0022] In the technical scheme, the cooking device further comprises: a pressure float and an exhaust component, wherein the step of controlling the cooking device to continue cooking comprises: obtaining the pressure in the cooking cavity or the working state of the pressure float, and then when the pressure in the cooking cavity is less than or equal to the first preset pressure, or when the pressure float is in a descending state, controlling the first heating component to heat the cooking cavity with the first preset power, so that the soup boils, so that the fat enters the fat removal kettle, and controlling the gas supply component to supply gas to the cooking cavity, so that the oxygen-containing gas contacts and reacts with the fat. As the temperature rises, the gas is introduced, and when the pressure in the cooking cavity is greater than or equal to the second preset pressure, or when the pressure float is in a rising state, controlling the exhaust component to exhaust the gas in the cooking cavity, and controlling the first heating component to heat the cooking cavity with the second preset power, wherein the second preset power is less than the first preset power, the soup stops boiling, and closing the gas supply component, that is, controlling the gas supply component to stop supplying gas to the cooking cavity, the soup stops boiling, the temperature and pressure start to decrease, and after the pressure float falls, continue to increase the power for heating, open the gas supply component, and repeat the cycle until the cooking is finished. In the later stage of cooking, the temperature and pressure in the cooking cavity are coordinated through the coordination of the exhaust component, the pressure float and the air supply component, which promotes the reaction between oxygen-containing gas and oil, and improves oil filtration and flavor enhancement during the cooking process.

[0023] In some technical schemes, optionally, after the step of obtaining the first temperature of the cooking cavity, it also includes: based on the first temperature being greater than or equal to a sixth preset temperature, controlling the gas supply component to supply gas to the cooking cavity so that the actual pressure in the cooking cavity is higher than the saturated vapor pressure of the liquid in the cooking cavity at the first preset temperature, wherein the sixth preset temperature is lower than the boiling point of the liquid in the cooking cavity.

[0024] In this technical solution, during the cooking process, the cooking appliance is controlled to heat the cooking cavity so as to heat the food in the cooking cavity. First, a first temperature in the cooking cavity is obtained, wherein the first temperature may be the temperature of the medium in the cooking cavity or the temperature of the food. Then, the first temperature is judged. When the first temperature is greater than a sixth preset temperature, the gas supply component is controlled to supply gas to the cooking cavity. That is, when the temperature in the cooking cavity reaches a temperature threshold, the gas supply component may be controlled to fill the cooking cavity with gas, thereby gradually increasing the pressure in the cooking cavity, so that the actual pressure in the cavity is the sum of the saturated vapor pressure at the temperature and the pressure of the introduced gas. Therefore, the actual cooking pressure is much higher than the saturated vapor pressure corresponding to the set temperature, thereby achieving low-temperature and high-pressure or pressure difference separation. On the one hand, a lower temperature is used to prevent food nutrients from being decomposed and destroyed by high-temperature decomposition, and to prevent excessive Maillard reaction of fat from causing the generation of rancid smell. On the other hand, the pressure difference can be used to promote the dissolution of oil or other nutrients, so that more oil is dissolved into the soup before high-temperature boiling, which is beneficial for the fat removal kettle to enrich the oil floating above the liquid surface in the soup faster. Later, controlling the air supply and ventilation again is beneficial for reactions such as fat oxidation, degradation and flavor enhancement. If the boiling point of the liquid in the cooking cavity is 104°C, the sixth preset temperature is set to be less than 104°C, and preferably the first temperature is 70°C to 100°C, the gas supply component is controlled to supply gas to the cooking cavity. At this time, the pressure corresponding to the first temperature should be less than 20kPa (relative pressure, corresponding to the saturated vapor pressure of the liquid in the cooking cavity when it reaches the boiling point. In a relatively closed cooking cavity environment, the same liquid has different saturated vapor pressures at different temperatures, and increases with the increase of temperature). Since gas (such as air containing oxygen) is continuously filled into the cavity before boiling, the actual pressure in the cavity is 60kPa at this time, and pressure difference separation occurs (at the same temperature, the actual pressure is different from the saturated vapor pressure corresponding to the liquid). Since the higher the pressure, the more fat or nutrients are dissolved in the soup, the low temperature and high pressure stage is conducive to the dissolution of nutrients such as fat and protein, which greatly improves the efficiency of collecting and separating fat in the fat removal kettle in the later stage, and avoids the generation of bad odors such as rancid smell during the cooking process. The gas supply control can remove fat and odor, enhance the aroma of the soup, and more fully retain the nutrients in the soup.

[0025] According to a second aspect of the present invention, a control device for a cooking device is provided, wherein the cooking device comprises: a cooking cavity, a fat removal kettle, a first heating component, a second heating component and an air supply component, wherein the fat removal kettle is arranged in the cooking cavity and is used to separate fat from the liquid in the cooking cavity; the second heating component is used to heat the gas in the air supply component; the control device for the cooking device comprises: a first processing module, the first processing module is used to control the first heating component to heat the cooking cavity at the beginning of cooking; a first acquisition module, the first acquisition module is used to acquire a first temperature of the cooking cavity; a second processing module, the second processing module The processing module is used to control the gas supply component to supply gas to the cooking cavity for a first preset time based on the first temperature being greater than or equal to the first preset temperature and when the liquid in the cooking cavity enters the fat removing kettle, wherein the first preset temperature is greater than the boiling point of the liquid in the cooking cavity; the third processing module, the third processing module is used to control the cooking device to continue cooking; wherein the second processing module is specifically used to control the second heating component to heat the gas in the gas supply component; obtain the third temperature of the gas in the gas supply component; based on the third temperature being greater than or equal to the fifth preset temperature, control the gas supply component to supply gas to the cooking cavity.

[0026] The control device of the cooking device provided by the present invention, wherein the cooking device comprises: a cooking cavity, a fat-removing kettle, a first heating component and an air supply component. The fat-removing kettle is located in the cooking cavity. When grease and soup are mixed together, they can enter the fat-removing kettle through the hole on the side by squeezing. Because the grease is relatively light, it will remain in the fat-removing kettle. Because the soup is relatively heavy, it will return to the inner pot along the gap in the middle, so that the soup and grease are separated. The first heating component and the air supply component are connected to the cooking cavity. The first heating component can heat the cooking cavity so that the ingredients to be cooked in the cooking cavity are cooked. When the air supply component is turned on, air can be ventilated into the cooking cavity. The control device of the cooking device comprises: a first processing module, a first acquisition module, a second processing module and a third processing module. When cooking starts, the first processing module first controls the first heating component to heat the cooking cavity, so that the temperature in the cooking cavity increases. Then the first acquisition module acquires the first temperature of the cooking cavity. When the first temperature is greater than or equal to the first preset temperature, wherein the first preset temperature is greater than the boiling point of the liquid in the cooking cavity, it indicates that the liquid in the cooking cavity has begun to boil, and the cooking stage has entered the heat preservation and pressure maintenance stage. Then the second processing module controls the gas supply component to supply gas to the cooking cavity for a first preset time, so that the gas can contact the fat in the degreasing kettle and enhance the flavor of the soup. Among them, when the air supply component supplies air to the cooking cavity through the channel, when the air outlet of the channel is above the liquid level in the degreasing kettle, supplying air to the cooking cavity can increase the gas pressure above the liquid level, so that the soup water is filtered and refluxed faster, thereby improving the oil drainage efficiency; when the air outlet of the channel is below the liquid level in the degreasing kettle, supplying air to the cooking cavity can increase the bubbles in the soup water in the degreasing kettle, thereby improving the oil drainage efficiency, and at the same time can also increase the contact area between oxygen and oil, increase the oxidation probability, and produce more fragrance; when the air outlet of the channel is below the liquid level in the cooking cavity, supplying air to the cooking cavity can help the oil molecules float up, promote the oil in the soup water in the cooking cavity to float up into the degreasing kettle, and promote the oil filtering effect. Secondly, the gas conducts heat through the soup water in the cooking cavity, reducing the temperature difference between the gas and the oil, which is more conducive to the oxidation and degradation of the fat dissolved in the soup water. After controlling the gas supply component to supply gas to the cooking cavity and maintaining the first preset time, the cooking cavity continues to be heated and the gas supply component is turned off to avoid excessive pressure in the cooking cavity. After stopping the heating, the gas supply component is started again, and this is repeated until the heat preservation and pressure maintenance stage ends. Finally, the third processing module controls the cooking cavity to continue cooking until the cooking is completed. At the same time, the cooking device includes: a second heating component, wherein the second heating component is connected to the gas supply component, and the second heating component can heat the gas provided by the gas supply component. The second processing module is specifically used to control the second heating component to heat the gas provided by the gas supply component, that is, the gas in the gas supply component, so that the gas provided by the gas supply component is high-temperature gas.Then, the third temperature of the gas in the gas supply component is obtained. When the third temperature is greater than or equal to the fifth preset temperature, the gas supply component is controlled to supply gas to the cooking cavity, that is, the temperature of the gas introduced into the cooking cavity by the gas supply component can be a relatively high temperature. The relatively high gas temperature can accelerate the oxidation and degradation of fat dissolved in the soup, and can also reduce the condensation produced when the oil contacts the cold air, thereby accelerating the floating of fat droplets. The present invention accelerates fat oxidation and increases the flavor of the soup by increasing the content of air or oxygen-containing gas in the cooking cavity when filtering the oil. The technical solution provided by the present invention improves the efficiency of draining oil and removing fat on the one hand, and improves the flavor of the soup on the other hand.

[0027] According to a third aspect of the present invention, a cooking device is proposed, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein when the processor executes the computer program, the steps of a control method for a cooking device as described above are implemented.

[0028] The cooking device provided by the present invention, when the processor executes the computer program, implements the steps of the control method of the above-mentioned cooking device, which can achieve the technical effect of any of the above-mentioned technical solutions and will not be repeated here.

[0029] According to a fourth aspect of the present invention, a readable storage medium is provided, on which a computer program is stored, and when the computer program is executed by a processor, the steps of the control method of a cooking device as described above are implemented.

[0030] The readable storage medium provided by the present invention implements the steps of the control method of the above-mentioned cooking device when the computer program is executed by the processor, and can achieve the technical effects of any of the above-mentioned technical solutions, which will not be repeated here.

[0031] Additional aspects and advantages of the present invention will become apparent from the following description or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0033] Figure 1 One of the structural schematic diagrams of a cooking device according to an embodiment of the present invention is shown;

[0034] Figure 2 A second structural schematic diagram of a cooking device according to an embodiment of the present invention is shown;

[0035] Figure 3 A third structural schematic diagram of a cooking device according to an embodiment of the present invention is shown;

[0036] Figure 4A fourth structural schematic diagram of a cooking device according to an embodiment of the present invention is shown;

[0037] Figure 5 One of the flow charts of a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0038] Figure 6 A schematic flow chart showing the step of controlling the gas supply component to supply gas to the cooking cavity in a control method of a cooking device according to an embodiment of the present invention;

[0039] Figure 7 A flow chart showing a control method for a cooking device according to an embodiment of the present invention before the step of controlling the gas supply component to supply gas to the cooking cavity when the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removal kettle;

[0040] Figure 8 One of the flowchart diagrams showing the steps of controlling a cooking device to continue cooking in a method for controlling a cooking device according to an embodiment of the present invention;

[0041] Fig. 9 One of the flow charts of the step of controlling the gas supply component to supply gas to the cooking cavity in a control method of a cooking device according to an embodiment of the present invention is shown, based on the condition that the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removal kettle;

[0042] Fig.10 A second flow chart of the step of controlling the gas supply component to supply gas to the cooking cavity when the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removal kettle in the control method of the cooking device according to one embodiment of the present invention is shown;

[0043] Fig.11 A second flow chart showing the step of controlling a cooking device to continue cooking in a method for controlling a cooking device according to an embodiment of the present invention;

[0044] Fig.12 A third flow chart showing the steps of controlling a cooking device to continue cooking in a method for controlling a cooking device according to an embodiment of the present invention;

[0045] Fig.13 A schematic diagram showing the principle of a control method for a cooking device according to an embodiment of the present invention;

[0046] Fig.14 One of the schematic diagrams showing pressure changes at various stages of a cooking process in a method for controlling a cooking device according to an embodiment of the present invention;

[0047] Fig.15A second schematic diagram showing pressure changes at various stages of a cooking process in a method for controlling a cooking device according to an embodiment of the present invention;

[0048] Fig.16 A third schematic diagram showing pressure changes at various stages of a cooking process in a method for controlling a cooking device according to an embodiment of the present invention;

[0049] Fig.17 A fourth schematic diagram showing pressure changes at various stages of a cooking process in a method for controlling a cooking device according to an embodiment of the present invention;

[0050] Fig.18 A fifth schematic diagram showing pressure changes at various stages of a cooking process in a method for controlling a cooking device according to an embodiment of the present invention;

[0051] Fig.19 A schematic block diagram showing a control device for a cooking device according to an embodiment of the present invention;

[0052] Fig. 20 A schematic block diagram of a cooking device according to an embodiment of the present invention is shown;

[0053] in, Figures 1 to 4 The corresponding relationship between the reference numerals and the component names is as follows:

[0054] 100 cooking device, 1010 cooking chamber, 102 gas regulating module, 104 gas supply component, 106 direction control device, 108 channel, 1012 exhaust component, 1014 fat removal kettle, 1016 first heating component, 1018 second heating component, 1020 pressure float. DETAILED DESCRIPTION

[0055] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

[0056] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0057] like Figures 1 to 4As shown, the cooking device 100 provided by the present invention mainly includes: a cooking cavity 1010, which is used to hold food, wherein the liquid is located in the cooking cavity 1010; a gas regulating module 102, a gas supply component 104, a direction control device 106, a channel 108, and an exhaust component 1012. The gas regulating module 102 is a module mainly used to change the gas content of the cooking cavity 1010, including the gas supply component 104: mainly providing gas, such as air, high-concentration oxygen, carbon dioxide, nitrogen, etc., to the cooking cavity 1010; the direction control device 106: the device is mainly used to control the gas entering the cooking cavity 1010, but the steam, temperature, water, etc. in the cooking cavity 1010 cannot enter the gas supply component 104, on the one hand, it reduces the influence of temperature and humidity on the gas supply component 104; on the other hand, it serves as a gas diversion function; the channel 108: the pipeline for the gas supply component 104 to transport gas; the exhaust component 1012 can discharge the steam in the cooking cavity 1010, and can be a pressure valve / ball or exhaust valve. The cooking device 100 may be a cooking utensil such as a rice cooker, a pressure cooker, an induction cooker, an electric stew pot, a health pot, etc., which can be used for making soup or stewing meat. At the same time, the cooking device 100 also includes: a first heating component 1016, a second heating component 1018, and a pressure float 1020, wherein the first heating component 1016 can heat the cooking cavity 1010. The second heating component 1018 can heat the gas introduced into the cooking cavity 1010. When the pressure in the cooking cavity 1010 rises to a certain preset pressure, the pressure float 1020 will rise, so that the cooking cavity 1010 forms a closed space, and when the pressure in the cooking cavity 1010 drops to a certain preset pressure, the pressure float 1020 will drop, so that the cooking cavity 1010 is connected to the outside.

[0058] Depend on Figure 2 It can be seen that the arrows indicate the flow direction of the gas. During ventilation, the gas flows in from the gas regulating module 102 and flows out from the exhaust component 1012.

[0059] At the same time, if Figure 3 As shown, in addition to the gas introduced into the cooking chamber 1010 by the gas regulating module 102 above the cooking liquid surface, the gas may also be above the liquid surface of the fat removal kettle 1014. The advantage of this method is that the oxygen-containing gas is more conducive to contact with fat, increasing the oxidation probability and producing more flavor substances. Figure 4 As shown, the gas introduced into the cooking chamber 1010 by the gas regulating module 102 is below the liquid level of the fat removal kettle 1014. The advantage of this method is that gas is generally not easily soluble in water, especially under high temperature conditions. After the gas is introduced, the gas continuously floats up, which helps to accelerate the floating of fat and promote oil filtration. At the same time, the oxygen is heated in the liquid, which reduces the temperature difference between the gas and the fat, and is more conducive to the oxidation and degradation of fat.

[0060] Figure 5One of the flow charts of a control method of a cooking device according to an embodiment of the present invention is shown; wherein the method comprises:

[0061] Step 502: When cooking starts, controlling the first heating component to heat the cooking cavity;

[0062] Step 504: obtaining a first temperature of the cooking cavity;

[0063] Step 506: When the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removal kettle, control the gas supply component to supply gas to the cooking cavity for a first preset time, wherein the first preset temperature is greater than the boiling point of the liquid in the cooking cavity;

[0064] Step 508: Control the cooking device to continue cooking.

[0065] The control method of the cooking device provided by the present invention comprises: at the beginning of cooking, firstly controlling the first heating component to heat the cooking cavity, so that the temperature in the cooking cavity is increased. Then obtaining the first temperature of the cooking cavity, when the first temperature is greater than or equal to the first preset temperature, wherein the first preset temperature is greater than the boiling point temperature of the liquid in the cooking cavity, it indicates that the liquid in the cooking cavity has begun to boil, and the cooking stage has entered the pressure holding stage, then controlling the gas supply component to supply gas to the cooking cavity, and continuing for the first preset time, so that the gas can contact the fat in the fat removal kettle, and improve the flavor of the soup. Among them, when the gas supply component supplies gas to the cooking cavity through the channel, the gas outlet of the channel can be set in three ways relative to the liquid level in the cooking cavity: (1) When the gas outlet of the channel is above the liquid level in the degreasing kettle, supplying gas to the cooking cavity can increase the gas pressure above the liquid level, so that the soup water is filtered and refluxed faster, thereby improving the oil drainage efficiency; (2) When the gas outlet of the channel is below the liquid level in the degreasing kettle, supplying gas to the cooking cavity can increase the bubbles in the soup water in the degreasing kettle, thereby improving the oil drainage efficiency, and at the same time, it can also increase the contact area between oxygen and oil, increase the oxidation probability, and produce more fragrance; (3) When the gas outlet of the channel is below the liquid level in the cooking cavity, supplying gas to the cooking cavity can help the oil molecules float up, promote the oil in the soup water in the cooking cavity to float up into the degreasing kettle, and promote the oil filtering effect. Secondly, the gas conducts heat through the soup water in the cooking cavity, reducing the temperature difference between the gas and the oil, which is more conducive to the oxidation and degradation of fat dissolved in the soup water. After controlling the air supply component to supply air to the cooking cavity and maintaining the first preset time, the cooking cavity continues to be heated and the air supply component is turned off to avoid excessive pressure in the cooking cavity. After stopping heating, the air supply component is started again, and this is repeated until the pressure and heat preservation stage ends. Finally, the cooking cavity is controlled to continue cooking until cooking is completed. The present invention accelerates fat oxidation and increases the flavor of soup by increasing the content of air or oxygen-containing gas in the cooking cavity when filtering oil. The technical solution provided by the present invention improves the efficiency of oil drainage and grease removal on the one hand, and improves the flavor of soup on the other hand.

[0066] at the same time, Figure 6 A flow chart showing a step of controlling an air supply component to supply air to a cooking cavity in a control method of a cooking device according to an embodiment of the present invention is provided; wherein the step of controlling an air supply component to supply air to a cooking cavity comprises:

[0067] Step 602: Controlling the second heating component to heat the gas in the gas supply component;

[0068] Step 604: Obtaining a third temperature of the gas in the gas supply assembly;

[0069] Step 606: When the third temperature is greater than or equal to the fifth preset temperature, control the air supply assembly to supply air to the cooking cavity.

[0070] In this embodiment, the cooking device includes: a second heating component, wherein the second heating component is connected to the gas supply component, and the second heating component can heat the gas provided by the gas supply component. The step of controlling the gas supply component to supply gas to the cooking cavity includes: first, controlling the second heating component to heat the gas provided by the gas supply component, that is, the gas in the gas supply component, so that the gas provided by the gas supply component is high-temperature gas. Then, the third temperature of the gas in the gas supply component is obtained. When the third temperature is greater than or equal to the fifth preset temperature, the gas supply component is controlled to supply gas to the cooking cavity, that is, the temperature of the gas introduced into the cooking cavity by the gas supply component can be a higher temperature. The higher gas temperature can accelerate the oxidation and degradation of fat dissolved in the soup, and can also reduce the condensation generated when the oil comes into contact with cold air, thereby accelerating the floating of fat droplets.

[0071] Figure 7 A flow chart showing a control method for a cooking device according to an embodiment of the present invention before the step of controlling the gas supply component to supply gas to the cooking cavity when the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removal kettle is shown; wherein before the step of controlling the gas supply component to supply gas to the cooking cavity when the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removal kettle is shown, the method includes:

[0072] Step 702: acquiring a second temperature of the cooking cavity when the cooking device is in the pressure-maintaining stage;

[0073] Step 704: when the second temperature of the cooking cavity is greater than or equal to the second preset temperature, controlling the first heating component to stop heating, and controlling the gas supply component to supply gas to the cooking cavity, so that the liquid in the cooking cavity enters the fat removal kettle;

[0074] Step 706: When the second temperature is less than or equal to the third preset temperature, control the air supply component to stop supplying air to the cooking cavity, and control the first heating component to heat the cooking cavity; wherein the first preset temperature is greater than the second preset temperature, and the second preset temperature is greater than the third preset temperature.

[0075] In this embodiment, based on the fact that the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removing kettle, before the step of controlling the air supply component to supply air to the cooking cavity, the method includes: when the cooking device is in the pressure holding stage, obtaining the second temperature of the cooking cavity; when the second temperature of the cooking cavity is greater than or equal to the second preset temperature, controlling the first heating component to stop heating, and controlling the air supply component to supply air to the cooking cavity, so that the liquid in the cooking cavity enters the fat removing kettle, wherein the first preset temperature is greater than the second preset temperature. That is, after reaching the second preset temperature, the heating is stopped. At this time, the pressure value will continue to decrease, and the temperature will also decrease, which will lead to slow dissolution of fat. Similarly, the dissolution of other components such as protein and amino acids and other nutrients will also decrease. Therefore, at this time, the air supply component can be controlled to supply air to the cooking cavity, so that bubbles can be continuously added to the soup. Because the density of bubbles is smaller and they are insoluble in water, with the help of the surface tension of bubbles, the fat molecules dissolved in the soup are adhered to the surface of the bubbles, which is conducive to the increase of the buoyancy of the bubbles and faster floating to achieve oil-water separation. It is easy to suspend the fat in the soup until it is sent to the fat removal kettle, thereby improving the oil drainage efficiency. When the second temperature drops to the third preset temperature, the air supply component is controlled to stop supplying air to the cooking cavity, and the first heating component is controlled to heat the cooking cavity, so that the temperature of the cooking cavity rises to the second preset temperature, wherein the second preset temperature is greater than the third preset temperature, and this is repeated. In addition, because the cooking cavity is a closed cavity, controlling the gas supply component to introduce gas into the cooking cavity will inevitably increase the gas partial pressure, thereby increasing the pressure in the cooking cavity, which helps to solve the problem of less dissolution of oil substances in the food due to the lower temperature. Secondly, through such repeated intermittent heating and gas supply control, the foam generation in the high temperature stage can be reduced, and the boiling and overflow of the soup can be avoided. At the same time, the problem that the cooking equipment cannot control the exhaust gas, resulting in low oil filtration efficiency and poor soup flavor is solved. In some technical solutions, since the cooking equipment only controls the heating and pressure increase through the float during the cooking process, the float lifts the closed cavity after reaching the preset pressure value to form a high temperature and high pressure cooking environment, but the float cannot open automatically, resulting in the food being simmered throughout the process, and the water vapor and odor cannot be discharged, resulting in poor soup flavor, and the liquid in the cooking cavity is almost still, resulting in low oil filtration efficiency. By controlling the air supply component to introduce gas into the cooking cavity, it promotes oxidation and aroma enhancement and removes odors from stewing. At the same time, repeated cooling and ventilation allows the cooking appliance to maintain a micro-pressure environment (less than 10kPa) to complete cooking. There is no need for the user to manually press the exhaust pressure relief button, which enables quick opening of the lid while improving oil filtration efficiency and enhancing the flavor of soups.

[0076] Figure 8 One of the flow charts of the step of controlling the cooking device to continue cooking in the control method of the cooking device according to one embodiment of the present invention is shown; wherein the step of controlling the cooking device to continue cooking includes:

[0077] Step 802: acquiring a decreasing speed of the temperature in the cooking cavity when the cooking device is in a pressure reduction stage;

[0078] Step 804: when the descending speed is greater than a preset speed, controlling the gas supply component to supply gas to the cooking cavity, and controlling the exhaust component to exhaust the gas in the cooking cavity;

[0079] Step 806: When the temperature in the cooking cavity is lower than a fourth preset temperature, control the gas supply assembly to stop supplying gas to the cooking cavity.

[0080] In this embodiment, the step of controlling the cooking device to continue cooking includes: when the cooking device is in the pressure reduction stage, obtaining the temperature drop rate in the cooking cavity, when the temperature drop rate in the cooking cavity is greater than the preset speed, it means that the cooking device has performed forced exhaust, at this time, the control gas supply component is turned on to supply gas to the cooking cavity, so as to reduce the foam in the cooking cavity and prevent the liquid in the cooking cavity from overflowing, and at the same time, the exhaust component needs to be turned on to discharge the gas in the cooking cavity, that is, to accelerate the pressure reduction, until the temperature in the cooking cavity is reduced to a fourth preset temperature, and then the gas supply component is controlled to stop supplying gas to the cooking cavity. Among them, the preset speed can be 2°C / min, and the fourth preset temperature can be 100°C or below. When the cooling speed is less than 2°C / min, that is, the preset speed, it is not necessary to control the gas supply component to open. By controlling the gas supply component to open when the temperature drop rate in the cooking cavity is not less than the preset speed in the pressure reduction stage, the liquid in the cooking cavity is prevented from overflowing.

[0081] Fig. 9 One of the flow charts of the step of controlling the gas supply component to supply gas to the cooking cavity based on the first temperature being greater than or equal to the first preset temperature and the liquid in the cooking cavity entering the fat removal kettle in a control method of a cooking device according to an embodiment of the present invention is shown; wherein the step of controlling the gas supply component to supply gas to the cooking cavity based on the first temperature being greater than or equal to the first preset temperature and the liquid in the cooking cavity entering the fat removal kettle comprises:

[0082] Step 902: When the first temperature is greater than or equal to the first preset temperature, controlling the temperature in the cooking cavity to maintain at the first preset temperature for a second preset time, so that the liquid in the cooking cavity enters the fat removal kettle;

[0083] Step 904: Control the air supply component to supply air to the cooking cavity.

[0084] In this embodiment, based on the first temperature being greater than or equal to the first preset temperature and the liquid in the cooking cavity entering the fat removing kettle, the step of controlling the gas supply component to supply gas to the cooking cavity includes: when the first temperature is greater than or equal to the first preset temperature, first controlling the temperature in the cooking cavity to maintain at the first preset temperature and continuing for a second preset time, so that the liquid in the cooking cavity enters the fat removing kettle and provides time for the fat of the food in the cooking cavity to dissolve, and then controlling the gas supply component to supply gas to the cooking cavity, thereby increasing the contact between the oil and fat and accelerating the fat oxidation and degradation of small molecules, such as aldehydes, acids, hydrocarbons, etc., which are the main components of flavor substances, thereby enriching the flavor of the soup.

[0085] Fig.10 A second flow chart of a step of controlling the gas supply component to supply gas to the cooking cavity based on the first temperature being greater than or equal to the first preset temperature and the liquid in the cooking cavity entering the fat removal kettle in a control method of a cooking device according to an embodiment of the present invention is shown; wherein the step of controlling the gas supply component to supply gas to the cooking cavity based on the first temperature being greater than or equal to the first preset temperature and the liquid in the cooking cavity entering the fat removal kettle comprises:

[0086] Step 1002: When the first temperature is greater than or equal to the first preset temperature, controlling the temperature in the cooking cavity to maintain at the first preset temperature for a third preset time;

[0087] Step 1004: Control the exhaust component to exhaust the gas in the cooking cavity so that the liquid in the cooking cavity enters the fat removal kettle, and control the gas supply component to supply gas to the cooking cavity, wherein the opening time of the exhaust component is greater than or equal to the opening time of the gas supply component.

[0088] In this embodiment, based on the first temperature being greater than or equal to the first preset temperature and the liquid in the cooking cavity entering the fat removing kettle, the step of controlling the gas supply component to supply gas to the cooking cavity includes: when the first temperature is greater than or equal to the first preset temperature, first controlling the temperature in the cooking cavity to maintain at the first preset temperature and continuing for a third preset time, wherein the third preset time is less than the second preset time, that is, when the first temperature is greater than or equal to the first preset temperature, controlling the temperature in the cooking cavity to maintain at the first preset temperature and continuing for the third preset time, thereby providing time for the fat of the food in the cooking cavity to dissolve, and then controlling the exhaust component to discharge the gas in the cooking cavity, thereby promoting the boiling of the soup, so that the oil and water are flushed into the fat removing kettle, and at the same time controlling the gas supply component to supply gas to the cooking cavity in this stage, wherein the opening time of the exhaust component is greater than or equal to the opening time of the gas supply component, which can increase the contact between the oil and fat, accelerate the fat oxidation and degradation of small molecules, such as aldehydes, acids, hydrocarbons, etc., which are the main components of flavor substances, thereby enriching the flavor of the soup.

[0089] Fig.11 A second flow chart of the step of controlling a cooking device to continue cooking in a method for controlling a cooking device according to an embodiment of the present invention is shown; wherein the step of controlling the cooking device to continue cooking includes:

[0090] Step 1102: acquiring a pressure change in the cooking cavity when the cooking device is in a pressure reduction stage;

[0091] Step 1104: Determine a fourth preset time and a fifth preset time according to the pressure change;

[0092] Step 1106: Control the exhaust component to open and continue for a fourth preset time;

[0093] Step 1108: Based on the exhaust component being turned on, control the air supply component to be turned on and continue for a fifth preset time, wherein the fourth preset time is less than or equal to the fifth preset time.

[0094] In this embodiment, the step of controlling the cooking device to continue cooking includes: when the cooking device is in the pressure reduction stage, obtaining the pressure change in the cooking cavity, then determining the fourth preset time and the fifth preset time according to the pressure change, and finally controlling the exhaust component to be turned on and lasting for the fourth preset time, and when the exhaust component is turned on, controlling the gas supply component to be turned on and lasting for the fifth preset time, wherein the fourth preset time is less than or equal to the fifth preset time. That is, when the cooking cavity is in the pressure reduction or temperature reduction stage, when the pressure or speed decrease rate is greater than the temperature decrease rate of the soup in the cavity, the soup will boil. Therefore, in this process, the introduction of gas into the cooking cavity can quickly remove adverse effects, while increasing the interaction between fat and oxygen-containing gas and increasing the flavor of the soup. At the same time, the opening time of the gas supply component should be greater than the opening time of the exhaust component, so that on the one hand, the introduction of gas can cool the steam on the upper part of the cooking cavity, reduce the temperature, and accelerate the pressure relief speed, and on the other hand, increase the temperature difference between the steam on the upper part of the soup and the soup, increase the oil draining time, and improve the oil draining capacity. At the same time, since the pressure gradually decreases during the depressurization stage, the ventilation capacity of the gas supply component needs to be gradually enhanced. Therefore, the opening and closing time of the gas control device can be gradually adjusted as the pressure decreases. The lower the pressure, the longer the fifth preset time. Specifically, during the oil draining process, the gas supply component is turned on, the contact area between the oxygen-containing gas and the oil increases, the more complete the reaction is, and the more conducive it is to fat degradation and flavor enhancement; in addition, as the pressure decreases and the temperature decreases, the chemical reaction rate will decrease, but when the pressure decreases, the opening time of the gas supply component can be increased, and the air intake will also increase. In other words, the concentration of oxygen-containing gas in the cavity will increase, which can make up for the problem of the weakened fat oxidation reaction rate caused by the decrease in temperature.

[0095] Fig.12A third flow chart of the step of controlling a cooking device to continue cooking in a method for controlling a cooking device according to an embodiment of the present invention is shown; wherein the step of controlling the cooking device to continue cooking includes:

[0096] Step 1202: Obtain the pressure in the cooking cavity or the working state of the pressure float;

[0097] Step 1204: when the pressure in the cooking cavity is less than or equal to the first preset pressure, or the pressure float is in a descending state, controlling the first heating component to heat the cooking cavity with a first preset power so that the liquid in the cooking cavity enters the fat removal kettle, and controlling the air supply component to supply air to the cooking cavity;

[0098] Step 1206: Based on the pressure in the cooking cavity being greater than or equal to the second preset pressure, or the pressure float is in a raised state, the exhaust component is controlled to exhaust the gas in the cooking cavity, and at the same time, the first heating component is controlled to heat the cooking cavity with a second preset power, and the gas supply component is controlled to stop supplying gas to the cooking cavity, wherein the second preset power is less than the first preset power.

[0099] In this embodiment, the cooking device further comprises: a pressure float and an exhaust component, wherein the step of controlling the cooking device to continue cooking comprises: obtaining the pressure in the cooking cavity or the working state of the pressure float, and then when the pressure in the cooking cavity is less than or equal to the first preset pressure, or when the pressure float is in a descending state, controlling the first heating component to heat the cooking cavity with a first preset power, so that the soup boils, so that the fat enters the fat removal kettle, and controlling the gas supply component to supply gas to the cooking cavity, so that the oxygen-containing gas contacts and reacts with the fat. As the temperature rises, the gas is introduced, and when the pressure in the cooking cavity is greater than or equal to the second preset pressure, or when the pressure float is in a rising state, controlling the exhaust component to exhaust the gas in the cooking cavity, and controlling the first heating component to heat the cooking cavity with a second preset power, wherein the second preset power is less than the first preset power, the soup stops boiling, and the gas supply component is closed, that is, the gas supply component is controlled to stop supplying gas to the cooking cavity, the soup stops boiling, the temperature and pressure start to decrease, and after the float falls, the power continues to be increased for heating, and the gas supply component is opened, and the reciprocating cycle is repeated until the cooking is finished. In the later stage of cooking, the temperature and pressure in the cooking cavity are coordinated through the coordination of the exhaust component, the pressure float and the air supply component, which promotes the reaction between oxygen-containing gas and oil, and improves oil filtration and flavor enhancement during the cooking process.

[0100] In some embodiments, optionally, after the step of obtaining the first temperature of the cooking cavity, it also includes: based on the first temperature being greater than or equal to a sixth preset temperature, controlling the gas supply component to supply gas to the cooking cavity so that the actual pressure in the cooking cavity is higher than the saturated vapor pressure of the liquid in the cooking cavity at the first preset temperature, wherein the sixth preset temperature is lower than the boiling point of the liquid in the cooking cavity.

[0101] In this embodiment, the cooking appliance is controlled to heat the cooking cavity during the cooking process to achieve heating of the food in the cooking cavity. First, a first temperature in the cooking cavity is obtained, wherein the first temperature can be the temperature of the medium in the cooking cavity or the temperature of the food, and then the first temperature is judged. When the first temperature is greater than the sixth preset temperature, the gas supply component is controlled to supply gas to the cooking cavity, that is, when the temperature in the cooking cavity reaches the temperature threshold, the gas supply component can be controlled to fill the cooking cavity with gas, so that the pressure in the cooking cavity gradually increases, so that the actual pressure in the cavity is the sum of the saturated vapor pressure at the temperature and the pressure of the gas introduced, so that the actual cooking pressure is much higher than the saturated vapor pressure corresponding to the set temperature, thereby achieving low temperature and high pressure or pressure difference separation. On the one hand, a lower temperature is used to prevent food nutrients from being decomposed and destroyed by high temperature, and to prevent excessive Maillard reaction of fat from causing rancid smell. On the other hand, the pressure difference can be used to promote the dissolution of fat or other nutrients, so that more fat is dissolved into the soup before high-temperature boiling, which is beneficial for the fat removal kettle to enrich the fat floating above the liquid surface in the soup faster. Later, the control of air supply and ventilation is beneficial to fat oxidation, degradation, and flavor enhancement reactions. If the boiling point of the liquid in the cooking cavity is 104°C, the sixth preset temperature is set to be less than 104°C, and preferably the first temperature is 70°C to 100°C, the gas supply component is controlled to supply gas to the cooking cavity. At this time, the pressure corresponding to the first temperature should be less than 20kPa (relative pressure, corresponding to the saturated vapor pressure of the liquid in the cooking cavity when it reaches the boiling point. In a relatively closed cooking cavity environment, the same liquid has different saturated vapor pressures at different temperatures, and increases with the increase of temperature). Since gas (such as air containing oxygen) is continuously filled into the cavity before boiling, the actual pressure in the cavity is 60kPa at this time, and pressure difference separation occurs (at the same temperature, the actual pressure is different from the saturated vapor pressure corresponding to the liquid). Since the higher the pressure, the more fat or nutrients are dissolved in the soup, the low temperature and high pressure stage is conducive to the dissolution of nutrients such as fat and protein, which greatly improves the efficiency of collecting and separating fat in the fat removal kettle in the later stage, and avoids the generation of bad odors such as rancid smell during the cooking process. The gas supply control can remove fat and odor, enhance the aroma of the soup, and more fully retain the nutrients in the soup.

[0102] like Fig.13As shown, the cooking process of the present invention is that cooking starts first, then enters the fat dissolution stage, after the fat dissolution stage, enters the oil draining stage, gas regulation is performed in the oil draining stage, that is, gas is filled into the cooking chamber, and finally cooking is terminated. For example, in the cooking process, as the temperature / pressure of the food increases, the fat will continue to dissolve. Therefore, it is recommended to first cook through a certain stage to dissolve part of the fat in the food, and then enrich it by draining the oil, and then oxidize the enriched fat to promote the decomposition to produce fatty acids and other macromolecules that affect the flavor of the soup, as well as aldehydes, ketones, esters and other small molecules with flavor. Because the density of fat is smaller than that of water, the dissolved fat continues to float. Due to the presence of fat separators such as fat removal kettles and fat draining kettles, which will affect the floating of fat to the highest liquid level of the soup, so in this case, it is necessary to cooperate with the boiling of the soup to facilitate the flushing / pouring of fat into the fat separator. In this process, as shown in Table 1, the focus is on the enriched oil, which is conducive to adding more flavor. Specifically, the oil filtration stage requires the cooperation of exhaust and ventilation actions, and then combined with the oil drainage in the fat removal kettle to achieve flavor enhancement.

[0103] Table 1

[0104]

[0105] For example, first start the cooking utensils to make soup, stew meat and other interface functions, the equipment runs, reaches the conditions set by the function, such as temperature or pressure, and maintains the conditions for a certain period of time. The food is initially cooked and fat and other substances are gradually dissolved. This part is called the oil dissolution stage; then enter the oil drainage stage, through power control or pressure valve opening and closing control to achieve oil and water flushing into the fat removal kettle, in this oil filtering interval, start the gas regulation module, and the cooking is finished after a certain period of time. Fig.14 and Fig.15As shown in Table 2, cooking is divided into four stages, as shown in Table 2: Stage (1): Heating stage, which is mainly about rapid heating / pressure increase, mainly promoting the temperature or pressure to quickly reach the set conditions; Stage (2): Accelerating fat dissolution stage, which is mainly about promoting the rupture of cell membranes and the destruction of connective tissue in the ingredients through high temperature or high pressure, promoting fat to break free from the ingredients and dissolve in the soup. In this stage, the temperature and pressure can be kept unchanged; the boiling of the soup can also be promoted by power, or the pressure valve can be activated to promote the rolling of the soup by changing the temperature difference of the cavity. In this way, the rolling and collision of the ingredients can accelerate the dissolution of fat. Stage (3): Draining oil and enhancing flavor, in this stage, the boiling of the soup is promoted by increasing the heating power or lifting and exhausting the pressure valve, and the oil and water are flushed into the fat removal kettle. The gas regulating device is started in the draining oil stage, which can increase the contact between oil and fat, accelerate the oxidation and degradation of fat into small molecules, such as aldehydes, acids, hydrocarbons, etc. These small molecules are the main components of flavor substances, thereby enriching the flavor of the soup. When the heating stops or the pressure valve is closed, the soup in the fat removal kettle flows back to the soup in the inner pot under the action of weight. A certain amount of oxygen is still retained in the cavity, which can continue to react with the fat on the liquid surface. Due to static reasons, its effect is not as good as flushing the oil draining gap. In this way, the fat in the oil draining gap is oxidized and flavored multiple times. Stage (4): Cooling stage, cooking is cooled by opening and closing the pressure valve or stopping heating through natural cooling, air cooling, etc.

[0106] Table 2

[0107]

[0108] The specific experimental process control method is as follows: set the heating power to 1600W, then quickly heat up to the set pressure of 70kPa, the pressure holding stage (2) cooking time is 15min, the pressure holding stage (3) cooking time is 10min, the pressure valve opening time is 1s, and when the pressure valve is opened, start the gas control device to introduce gas into the cooking process for 2s. Compared with the existing technology, the cooking effect is that the aroma of the broth is more intense. The gas chromatography-mass spectrometry technology measured aldehydes, ketones, esters, furans, etc., which is beneficial to the increase of aroma components by 37.8%.

[0109] For example, Fig.15As shown, this embodiment has some changes with respect to the above embodiment, namely, in the above embodiment, stage (1): heating stage, this stage is mainly rapid heating / pressure increase, mainly promoting the temperature or pressure to quickly reach the set conditions. Stage (2): accelerating fat dissolution stage, the temperature in the cooking chamber continues to rise, and the gas control device can also be started. The start time is when the set cooking conditions are reached, preferably in the pre-cooking stage, before the temperature in the cooking chamber is less than the boiling point temperature in the cooking chamber, so that the actual pressure in the cooking chamber is higher than the saturated vapor pressure of the liquid in the cooking chamber at the corresponding temperature, thereby promoting the rapid dissolution of fat or nutrients and removing the odor in the pre-cooking stage. Under the action of relatively low temperature, high pressure and pressure difference separation, the slightly lower temperature is used to prevent the food nutrients from being decomposed and destroyed by high temperature, and on the other hand, the dissolution of nutrients is promoted. Stage (3): draining oil and enhancing fragrance stage, in this stage, the boiling of soup is promoted by increasing the heating power or lifting and exhausting the pressure valve, and the oil and water are flushed into the fat removal kettle. In this oil draining stage, the gas regulating device is also started again, which can increase the contact between oil and fat, and enhance the aroma and concentration of the soup by removing fat and enhancing fragrance. Stage (4): Cooling stage, cooking is done by opening and closing the pressure valve or stopping heating and cooling by natural or air cooling.

[0110] For example, Fig.16 As shown, this embodiment is different from the above embodiment, that is, boiling or oil-water flushing is required in stage (3) of the above embodiment, but there is still a kind of method without exhaust function, which only relies on buoyancy to promote the accumulation of grease in the fat removal kettle, but the oil removal effect is very poor. In this case, the gas control device can also be started. The start time is when the set cooking conditions are reached, preferably in the post-cooking stage, not less than 1 / 3 of the time. For example: the cooking set pressure is 70kPa, the pressure holding time is 30min, then the ventilation time is preferably 10min after stage (2) and stage (3). On the one hand, it takes time for the grease to dissolve, and on the other hand, too long ventilation time will affect the life of the gas control device, and too much ventilation will cause excessive oxidation of fat.

[0111] For example, Fig.17 and Fig.18 As shown, in addition to the three cooking methods in the above embodiments, there are two other situations, namely, the cooking conditions in stage (2) and stage (3) are different, such as the pressure holding pressures P1 and P2 are different during pressure cooking. For broth cooking, the higher the pressure / temperature, the more fat is dissolved, which is more beneficial for later oil drainage and flavor enhancement. In addition, the higher the pressure, the less conducive it is for the gas control device to transport gas into the cavity. Moreover, the higher the pressure and the higher the temperature, the faster the fat oxidation rate will be, which can easily lead to excessive fat oxidation. As shown in Table 3,

[0112] Table 3

[0113]

[0114] For example: Scheme 1 (such as Fig.17 ): During the cooking process, the P1 stage is set to 70kPa, the time is 15min, and the pressure valve is opened for 1s every 16s cycle (to accelerate fat dissolution); then the pressure is reduced to 50kPa in the P2 stage, the time is 10min, and the pressure valve is opened for 2s every 16s cycle (to promote the flushing of fat into the fat removal kettle), and the gas control device is opened for 3s at the same time, so that the fat can fully contact with the oxygen-containing gas during draining, accelerating fat oxidation and enhancing flavor.

[0115] Option 2 (such as Fig.18 ) During the cooking process, the P1 stage is set to 50 kPa, the time is 15 minutes, and the pressure valve is opened for 1 second every 16 seconds; then the pressure is increased to 70 kPa in the P2 stage, the time is 10 minutes, the pressure valve is opened for 2 seconds every 16 seconds, and the gas control device is opened for 3 seconds.

[0116] The prior art refers to the technology of not turning on the gas control device during the cooking process.

[0117] The technical effects are shown in Table 4:

[0118] Table 4

[0119]

[0120] As shown in Table 4, compared with the prior art, Scheme 1 and Scheme 2 have significantly increased the content of aroma components such as aldehydes, alcohols, and esters, while reducing the acid substances that are not conducive to flavor. At the same time, comparing Scheme 1 and Scheme 2, Scheme 1, which is high pressure first and then low pressure, has a better effect.

[0121] Fig.19 A schematic block diagram of a control device for a cooking device according to an embodiment of the present invention is shown; wherein the control device 1900 for the cooking device comprises:

[0122] The first processing module 1902 is used to control the first heating component to heat the cooking cavity when cooking starts;

[0123] A first acquisition module 1904, used to acquire a first temperature of the cooking cavity;

[0124] The second processing module 1906 is used to control the gas supply component to supply gas to the cooking cavity when the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removal kettle, wherein the first preset temperature is greater than the boiling point temperature of the liquid in the cooking cavity;

[0125] The third processing module 1908 is used to control the cooking device to continue cooking;

[0126] Among them, the second processing module 1906 is specifically used to control the second heating component to heat the gas in the gas supply component; obtain the third temperature of the gas in the gas supply component; and control the gas supply component to supply gas to the cooking cavity when the third temperature is greater than or equal to the fifth preset temperature.

[0127] The control device 1900 of the cooking device provided by the present invention includes: a first processing module 1902, a first acquisition module 1904, a second processing module 1906 and a third processing module 1908. When cooking starts, the first processing module 1902 first controls the first heating component to heat the cooking cavity, so that the temperature in the cooking cavity increases. Then the first acquisition module 1904 acquires the first temperature of the cooking cavity. When the first temperature is greater than or equal to the first preset temperature, wherein the first preset temperature is greater than the boiling point temperature of the liquid in the cooking cavity, it indicates that the liquid in the cooking cavity has begun to boil, and the cooking stage has entered the heat preservation and pressure maintenance stage. Then the second processing module 1906 controls the gas supply component to supply gas to the cooking cavity, and continues for the first preset time, so that the gas can contact the fat in the fat removal kettle to improve the flavor of the soup. Among them, when the air supply component can supply air to the cooking cavity through the channel, when the air outlet of the channel is above the liquid level in the degreasing kettle, supplying air to the cooking cavity can increase the gas pressure above the liquid level, so that the soup water is filtered and refluxed faster, thereby improving the oil drainage efficiency; when the air outlet of the channel is below the liquid level in the degreasing kettle, supplying air to the cooking cavity can increase the bubbles in the soup water in the degreasing kettle, thereby improving the oil drainage efficiency, and at the same time can also increase the contact area between oxygen and oil, increase the oxidation probability, and produce more fragrance; when the ventilated air outlet is below the liquid level in the cooking cavity, supplying air to the cooking cavity can help the oil molecules float up, promote the oil in the soup water in the cavity to float up into the degreasing kettle, and promote the oil filtering effect. Secondly, the gas conducts heat through the soup water in the cavity, reducing the temperature difference between the gas and the oil, which is more conducive to the oxidation and degradation of fat dissolved in the soup water. After the gas supply component is controlled to supply gas to the cooking cavity and the gas supply component is kept for the first preset time, the cooking cavity is heated continuously and the gas supply component is turned off to avoid excessive pressure in the cooking cavity. After stopping heating, the gas supply component is started again, and this is repeated until the heat preservation and pressure holding stage ends. Finally, the third processing module 1908 controls the cooking cavity to continue cooking until the cooking is completed. At the same time, the second processing module 1906 is also specifically used to first control the second heating component to heat the gas provided by the gas supply component, that is, the gas in the gas supply component, so that the gas provided by the gas supply component is high-temperature gas. Then, the third temperature of the gas in the gas supply component is obtained. When the third temperature is greater than or equal to the fifth preset temperature, the gas supply component is controlled to supply gas to the cooking cavity, that is, the temperature of the gas introduced into the cooking cavity by the gas supply component can be a higher temperature. The higher gas temperature can accelerate the oxidation and degradation of fat dissolved in the soup, and can also reduce the condensation generated when the oil contacts the cold air, thereby accelerating the floating of fat droplets. The present invention accelerates fat oxidation and increases the flavor of the soup by increasing the content of air or oxygen-containing gas in the cooking cavity when filtering the oil. The technical solution provided by the present invention improves the efficiency of draining oil and removing fat on the one hand, and improves the flavor of soup on the other hand.

[0128] In some embodiments, optionally, the second processing module 1906 is also specifically used to obtain the second temperature of the cooking cavity when the cooking equipment is in the pressure holding stage; when the second temperature of the cooking cavity is greater than or equal to the second preset temperature, control the first heating component to stop heating, and control the gas supply component to supply gas to the cooking cavity so that the liquid in the cooking cavity enters the fat removing kettle; when the second temperature is less than or equal to the third preset temperature, control the gas supply component to stop supplying gas to the cooking cavity, and control the first heating component to heat the cooking cavity; wherein the first preset temperature is greater than the second preset temperature, and the second preset temperature is greater than the third preset temperature.

[0129] In this embodiment, the second processing module 1906 is also specifically used to obtain the second temperature of the cooking cavity when the cooking device is in the pressure holding stage; when the second temperature of the cooking cavity is greater than or equal to the second preset temperature, the first heating component is controlled to stop heating, and the gas supply component is controlled to supply gas to the cooking cavity, so that the liquid in the cooking cavity enters the fat removal kettle, wherein the first preset temperature is greater than the second preset temperature, that is, after reaching the second preset temperature, the heating is stopped, and the pressure value will continue to decrease at this time, and the temperature will also decrease, thereby causing the fat to dissolve slowly, and the dissolution of other components such as protein and amino acids and other nutrients will also decrease. Therefore, at this time, the gas supply component can be controlled to supply gas to the cooking cavity, so that bubbles can be continuously added to the soup, because the bubble density is smaller and insoluble in water. With the help of the surface tension of the bubble, the fat molecules dissolved in the soup are adhered to the bubble surface, which is conducive to the increase of the buoyancy of the bubble and faster floating to achieve oil-water separation, and it is easy to suspend the fat in the soup until it is sent to the fat removal kettle, thereby improving the oil drainage efficiency. When the second temperature drops to the third preset temperature, the gas supply component is controlled to stop supplying gas to the cooking cavity, and the first heating component is controlled to heat the cooking cavity, so that the temperature of the cooking cavity rises to the second preset temperature, wherein the second preset temperature is greater than the third preset temperature, and this is repeated. In addition, because the cooking cavity is a closed cavity, controlling the gas supply component to pass gas into the cooking cavity will inevitably increase the gas partial pressure, thereby increasing the pressure in the cooking cavity, which helps to solve the problem of less dissolution of grease substances in the food due to the temperature reduction. Secondly, by repeatedly controlling the intermittent heating and gas supply control, the foam generation in the high temperature stage can be reduced, and the boiling and overflow of the soup can be avoided, while solving the problem that the cooking equipment cannot control the exhaust gas, resulting in low oil filtration efficiency and poor soup flavor. In some technical solutions, since the cooking equipment only controls the heating and pressure increase through the float during the cooking process, the float lifts the closed cavity after reaching the preset pressure value to form a high temperature and high pressure cooking environment, but the float cannot open automatically, resulting in the food being stewed throughout the process, and the water vapor and odor cannot be discharged, resulting in poor soup flavor, and the liquid in the cooking cavity is almost still, resulting in low oil filtration efficiency. By controlling the air supply component to introduce gas into the cooking cavity, it promotes oxidation and aroma enhancement and removes odors from stewing. At the same time, repeated cooling and ventilation allows the cooking appliance to maintain a micro-pressure environment (less than 10kPa) to complete cooking. There is no need for the user to manually press the exhaust pressure relief button, which enables quick opening of the lid while improving oil filtration efficiency and enhancing the flavor of soups.

[0130] In some embodiments, optionally, the third processing module 1908 is used to obtain the rate of decrease of the temperature in the cooking cavity when the cooking device is in a depressurization stage; when the rate of decrease is greater than a preset speed, control the gas supply component to supply gas to the cooking cavity, and control the exhaust component to exhaust the gas in the cooking cavity; when the temperature in the cooking cavity is less than a fourth preset temperature, control the gas supply component to stop supplying gas to the cooking cavity.

[0131] In this embodiment, the third processing module 1908 is used to obtain the temperature drop rate in the cooking cavity when the cooking device is in the pressure reduction stage. When the temperature drop rate in the cooking cavity is greater than the preset speed, it means that the cooking device has performed forced exhaust. At this time, the control gas supply component is turned on to supply gas to the cooking cavity, so as to reduce the foam in the cooking cavity and prevent the liquid in the cooking cavity from overflowing. At the same time, the exhaust component needs to be turned on to discharge the gas in the cooking cavity, that is, to accelerate the pressure reduction until the temperature in the cooking cavity is reduced to the fourth preset temperature, and then the gas supply component is controlled to stop supplying gas to the cooking cavity. Among them, the preset speed can be 2°C / min, and the fourth preset temperature can be 100°C or below. When the cooling speed is less than 2°C / min, that is, the preset speed, it is not necessary to control the gas supply component to open. By controlling the gas supply component to open when the temperature drop rate in the cooking cavity is not less than the preset speed in the pressure reduction stage, the liquid in the cooking cavity is prevented from overflowing.

[0132] In some embodiments, optionally, the second processing module 1906 is also specifically used to control the temperature in the cooking cavity to maintain at a first preset temperature and continue for a second preset time based on the first temperature being greater than or equal to the first preset temperature, so that the liquid in the cooking cavity enters the degreasing kettle; and control the gas supply component to supply gas to the cooking cavity.

[0133] In this embodiment, the second processing module 1906 is also specifically used to, when the first temperature is greater than or equal to the first preset temperature, first control the temperature in the cooking cavity to maintain at the first preset temperature, and continue for a second preset time, so that the liquid in the cooking cavity enters the fat removal kettle, and at the same time provides time for the fat of the food in the cooking cavity to dissolve, and then control the air supply component to supply air to the cooking cavity, thereby increasing the contact between the oil and fat, accelerating the fat oxidation and degradation of small molecules, such as aldehydes, acids, hydrocarbons, etc., which are the main components of flavor substances, thereby enriching the flavor of the soup.

[0134] In some embodiments, optionally, the second processing module 1906 is also specifically used to control the temperature in the cooking cavity to maintain at the first preset temperature and continue for a third preset time based on the first temperature being greater than or equal to the first preset temperature; control the exhaust component to exhaust the gas in the cooking cavity so that the liquid in the cooking cavity enters the fat removal kettle, and at the same time control the gas supply component to supply gas to the cooking cavity, wherein the opening time of the exhaust component is greater than or equal to the opening time of the gas supply component.

[0135] In this embodiment, the second processing module 1906 is also specifically used to, when the first temperature is greater than or equal to the first preset temperature, first control the temperature in the cooking cavity to maintain at the first preset temperature, and continue for a third preset time, wherein the third preset time is less than the second preset time, that is, when the first temperature is greater than or equal to the first preset temperature, control the temperature in the cooking cavity to maintain at the first preset temperature, and continue for the third preset time, thereby providing time for the fat dissolution of the food in the cooking cavity, and then control the exhaust component to discharge the gas in the cooking cavity, thereby promoting the boiling of the soup, so that the oil and water are flushed into the fat removal kettle, and at the same time in this stage, control the gas supply component to supply gas to the cooking cavity, wherein the opening time of the exhaust component is greater than or equal to the opening time of the gas supply component, which can increase the contact between oil and fat, accelerate the fat oxidation degradation of small molecules, such as aldehydes, acids, hydrocarbons, etc., which are the main components of flavor substances, thereby enriching the flavor of the soup.

[0136] In some embodiments, optionally, the third processing module 1908 is specifically used to obtain the pressure change in the cooking cavity when the cooking equipment is in the depressurization stage; determine the fourth preset time and the fifth preset time according to the pressure change; control the exhaust component to turn on and keep it for the fourth preset time; based on the exhaust component being turned on, control the air supply component to turn on and keep it for the fifth preset time, wherein the fourth preset time is less than or equal to the fifth preset time.

[0137] In this embodiment, the third processing module 1908 is specifically used to obtain the pressure change in the cooking cavity when the cooking device is in the pressure reduction stage, and then determine the fourth preset time and the fifth preset time according to the pressure change, and finally control the exhaust component to be turned on and last for the fourth preset time. When the exhaust component is turned on, the gas supply component is controlled to be turned on and last for the fifth preset time, wherein the fourth preset time is less than or equal to the fifth preset time. That is, when the cooking cavity is in the pressure reduction or temperature reduction stage, when the pressure or speed decrease rate is greater than the temperature decrease rate of the soup in the cavity, the soup will boil. Therefore, in this process, the introduction of gas into the cooking cavity can quickly remove adverse effects, while increasing the interaction between fat and oxygen-containing gas and increasing the flavor of the soup. At the same time, the opening time of the gas supply component should be greater than the opening time of the exhaust component, so that on the one hand, the introduction of gas can cool the steam on the upper part of the cooking cavity, reduce the temperature, and accelerate the pressure relief speed, and on the other hand, increase the temperature difference between the steam on the upper part of the soup and the soup, increase the oil draining time, and improve the oil draining capacity. At the same time, since the pressure gradually decreases during the depressurization stage, the ventilation capacity of the gas supply component needs to be gradually enhanced. Therefore, the opening and closing time of the gas control device can be gradually adjusted as the pressure decreases. The lower the pressure, the longer the fifth preset time. Specifically, during the oil draining process, the gas supply component is turned on, the contact area between the oxygen-containing gas and the oil increases, the more complete the reaction is, and the more conducive it is to fat degradation and flavor enhancement; in addition, as the pressure decreases and the temperature decreases, the chemical reaction rate will decrease, but when the pressure decreases, the opening time of the gas supply component can be increased, and the air intake will also increase. In other words, the concentration of oxygen-containing gas in the cavity will increase, which can make up for the problem of the weakened fat oxidation reaction rate caused by the decrease in temperature.

[0138] In some embodiments, optionally, the third processing module 1908 is specifically used to obtain the pressure in the cooking cavity or the working state of the pressure float; based on the pressure in the cooking cavity being less than or equal to the first preset pressure, or the pressure float is in a descending state, the first heating component is controlled to heat the cooking cavity with a first preset power so that the liquid in the cooking cavity enters the fat removing kettle, and the gas supply component is controlled to supply gas to the cooking cavity; based on the pressure in the cooking cavity being greater than or equal to the second preset pressure, or the pressure float is in a rising state, the exhaust component is controlled to exhaust the gas in the cooking cavity, and the first heating component is controlled to heat the cooking cavity with a second preset power, and the gas supply component is controlled to stop supplying gas to the cooking cavity, wherein the second preset power is less than the first preset power.

[0139] In this embodiment, the third processing module 1908 is specifically used to obtain the pressure in the cooking cavity or the working state of the pressure float, and then when the pressure in the cooking cavity is less than or equal to the first preset pressure, or when the pressure float is in a descending state, the first heating component is controlled to heat the cooking cavity with the first preset power, so that the soup boils, so that the fat enters the fat removal kettle, and at the same time, the gas supply component is controlled to supply gas to the cooking cavity, so that the oxygen-containing gas contacts and reacts with the fat. As the temperature rises, the gas is introduced, and when the pressure in the cooking cavity is greater than or equal to the second preset pressure, or when the pressure float is in a rising state, the exhaust component is controlled to exhaust the gas in the cooking cavity, and at the same time, the first heating component is controlled to heat the cooking cavity with the second preset power, wherein the second preset power is less than the first preset power, the soup stops boiling, and the gas supply component is closed, that is, the gas supply component is controlled to stop supplying gas to the cooking cavity, the soup stops boiling, the temperature and pressure start to decrease, and after the pressure float falls, the power continues to increase for heating, and the gas supply component is opened, and the reciprocating cycle is repeated until the cooking is completed. In the later stage of cooking, the temperature and pressure in the cooking cavity are coordinated through the coordination of the exhaust component, the pressure float and the air supply component, which promotes the reaction between oxygen-containing gas and oil, and improves oil filtration and flavor enhancement during the cooking process.

[0140] In some technical schemes, optionally, the control device 1900 of the cooking equipment also includes: a fourth processing module, wherein the fourth processing module is specifically used to control the gas supply component to supply gas to the cooking cavity based on the first temperature being greater than or equal to the sixth preset temperature, so that the actual pressure in the cooking cavity is higher than the saturated vapor pressure of the liquid in the cooking cavity at the first preset temperature, wherein the sixth preset temperature is lower than the boiling point temperature of the liquid in the cooking cavity.

[0141] In this technical solution, during the cooking process, the cooking appliance is controlled to heat the cooking cavity so as to heat the food in the cooking cavity. First, the first acquisition module 1904 acquires the first temperature in the cooking cavity, wherein the first temperature may be the temperature of the medium in the cooking cavity or the temperature of the food, and then the first temperature is judged. The fourth processing module is specifically used to control the gas supply component to supply gas to the cooking cavity when the first temperature is greater than the sixth preset temperature, that is, when the temperature in the cooking cavity reaches the temperature threshold, the gas supply component can be controlled to fill the cooking cavity with gas, so that the pressure in the cooking cavity gradually increases, so that the actual pressure in the cavity is the sum of the saturated vapor pressure at the temperature and the pressure of the introduced gas, so the actual cooking pressure is much higher than the saturated vapor pressure corresponding to the set temperature, thereby achieving low temperature and high pressure or pressure difference separation. On the one hand, a lower temperature is used to prevent food nutrients from being decomposed and destroyed by high temperature, and to prevent excessive Maillard reaction of fat from causing rancid smell. On the other hand, the pressure difference can be used to promote the dissolution of oil or other nutrients, so that more oil is dissolved into the soup before high-temperature boiling, which is beneficial for the fat removal kettle to enrich the oil floating above the liquid surface in the soup faster. Later, the control of air supply and ventilation is beneficial to fat oxidation, degradation, and flavor enhancement reactions. If the boiling point of the liquid in the cooking cavity is 104°C, the sixth preset temperature is set to be less than 104°C, and preferably the first temperature is 70°C to 100°C, the gas supply component is controlled to supply gas to the cooking cavity. At this time, the pressure corresponding to the first temperature should be less than 20kPa (relative pressure, corresponding to the saturated vapor pressure of the liquid in the cooking cavity when it reaches the boiling point. In a relatively closed cooking cavity environment, the same liquid has different saturated vapor pressures at different temperatures, and increases with the increase of temperature). Since gas (such as air containing oxygen) is continuously filled into the cavity before boiling, the actual pressure in the cavity is 60kPa at this time, and pressure difference separation occurs (at the same temperature, the actual pressure is different from the saturated vapor pressure corresponding to the liquid). Since the higher the pressure, the more fat or nutrients are dissolved in the soup, the low temperature and high pressure stage is conducive to the dissolution of nutrients such as fat and protein, which greatly improves the efficiency of collecting and separating fat in the fat removal kettle in the later stage, and avoids the generation of bad odors such as rancid smell during the cooking process. The gas supply control can remove fat and odor, enhance the aroma of the soup, and more fully retain the nutrients in the soup.

[0142] Fig. 20 A schematic block diagram of a cooking device according to an embodiment of the present invention is shown; wherein the cooking device 100 also includes a memory 2002, a processor 2004, and a computer program stored in the memory 2002 and executable on the processor 2004, and when the processor 2004 executes the computer program, the steps of the control method of the cooking device as described above are implemented.

[0143] The cooking device 100 provided by the present invention, when the processor 2004 executes the computer program, implements the steps of the control method of the above cooking device, which can achieve the technical effects of any of the above embodiments and will not be repeated.

[0144] An embodiment of the present invention provides a readable storage medium having a computer program stored thereon. When the computer program is executed by a processor, the steps of any of the above-mentioned methods for controlling a cooking device are implemented.

[0145] The readable storage medium provided by the present invention implements the steps of the control method of the above-mentioned cooking device when the computer program is executed by the processor, which can achieve the technical effects of any of the above-mentioned embodiments and will not be repeated here.

[0146] In the description of this specification, the terms "first" and "second" are used for descriptive purposes only and cannot be understood as indicating or implying relative importance unless otherwise clearly specified and limited; the terms "connection", "installation", "fixation" and the like should be understood in a broad sense, for example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0147] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. 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 can be combined in any one or more embodiments or examples in a suitable manner.

[0148] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises: a cooking cavity, a fat removal kettle, a first heating component, a second heating component and a gas supply component, wherein the fat removal kettle is arranged in the cooking cavity and is used to separate fat from the liquid in the cooking cavity; the second heating component is used to heat the gas in the gas supply component; the control method of the cooking device comprises: When cooking starts, controlling the first heating component to heat the cooking cavity; Acquiring a first temperature of the cooking cavity; When the first temperature is greater than or equal to a first preset temperature and the liquid in the cooking cavity enters the fat removal kettle, the gas supply component is controlled to supply gas to the cooking cavity for a first preset time, wherein the first preset temperature is greater than the boiling point of the liquid in the cooking cavity; Controlling the cooking device to continue cooking; Wherein, the step of controlling the gas supply component to supply gas to the cooking cavity comprises: controlling the second heating component to heat the gas in the gas supply component; Acquiring a third temperature of the gas in the gas supply assembly; When the third temperature is greater than or equal to a fifth preset temperature, controlling the gas supply component to supply gas to the cooking cavity; Before the step of controlling the gas supply component to supply gas to the cooking cavity when the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removal kettle, the method includes: acquiring a second temperature of the cooking cavity when the cooking device is in a pressure-maintaining stage; When the second temperature of the cooking cavity is greater than or equal to the second preset temperature, the first heating component is controlled to stop heating, and the gas supply component is controlled to supply gas to the cooking cavity, so that the liquid in the cooking cavity enters the fat removal kettle; When the second temperature is less than or equal to the third preset temperature, the air supply component is controlled to stop supplying air to the cooking cavity, and the first heating component is controlled to heat the cooking cavity; wherein the first preset temperature is greater than the second preset temperature, and the second preset temperature is greater than the third preset temperature.

2. The control method of the cooking device according to claim 1, characterized in that: The cooking device further comprises: an exhaust assembly, and the step of controlling the cooking device to continue cooking comprises: When the cooking device is in a pressure reduction stage, obtaining a decreasing speed of the temperature in the cooking cavity; When the descending speed is greater than a preset speed, the gas supply component is controlled to supply gas to the cooking cavity, and the gas exhaust component is controlled to exhaust the gas in the cooking cavity; When the temperature in the cooking cavity is lower than a fourth preset temperature, the gas supply assembly is controlled to stop supplying gas to the cooking cavity.

3. The control method of cooking equipment according to claim 1, characterized in that: The step of controlling the gas supply component to supply gas to the cooking cavity based on the fact that the first temperature is greater than or equal to the first preset temperature and the liquid in the cooking cavity enters the fat removal kettle comprises: When the first temperature is greater than or equal to the first preset temperature, controlling the temperature in the cooking cavity to be maintained at the first preset temperature for a second preset time, so that the liquid in the cooking cavity enters the fat removal kettle; The gas supply component is controlled to supply gas to the cooking cavity.

4. The control method of cooking equipment according to claim 1, characterized in that: The cooking device further includes: an exhaust component, wherein the step of controlling the air supply component to supply air to the cooking cavity when the first temperature is greater than or equal to a first preset temperature and when the liquid in the cooking cavity enters the fat removal kettle comprises: When the first temperature is greater than or equal to the first preset temperature, controlling the temperature in the cooking cavity to be maintained at the first preset temperature for a third preset time; The exhaust component is controlled to exhaust the gas in the cooking cavity so that the liquid in the cooking cavity enters the fat removing kettle, and the gas supply component is controlled to supply gas to the cooking cavity, wherein the opening time of the exhaust component is greater than or equal to the opening time of the gas supply component.

5. The control method of cooking equipment according to claim 4, characterized in that: The cooking device further comprises: an exhaust assembly, and the step of controlling the cooking device to continue cooking comprises: When the cooking device is in a pressure reduction stage, obtaining a pressure change in the cooking cavity; determining a fourth preset time and a fifth preset time according to the pressure change; Controlling the exhaust component to open and continue for a fourth preset time; When the exhaust component is turned on, the air supply component is controlled to be turned on and last for a fifth preset time, wherein the fourth preset time is less than or equal to the fifth preset time.

6. The control method of the cooking device according to claim 1, characterized in that: The cooking device further comprises: a pressure float and an exhaust assembly; the step of controlling the cooking device to continue cooking comprises: Acquiring the pressure in the cooking cavity or the working state of the pressure float; Based on the pressure in the cooking cavity being less than or equal to a first preset pressure, or when the pressure float is in a descending state, controlling the first heating component to heat the cooking cavity with a first preset power so that the liquid in the cooking cavity enters the fat removal kettle, and controlling the air supply component to supply air to the cooking cavity; Based on the fact that the pressure in the cooking cavity is greater than or equal to a second preset pressure, or the pressure float is in a raised state, the exhaust component is controlled to exhaust the gas in the cooking cavity, and at the same time the first heating component is controlled to heat the cooking cavity with a second preset power, and the gas supply component is controlled to stop supplying gas to the cooking cavity, wherein the second preset power is less than the first preset power.

7. The control method of a cooking device according to any one of claims 1 to 5, characterized in that: After the step of obtaining the first temperature of the cooking cavity, the method further includes: Based on the fact that the first temperature is greater than or equal to a sixth preset temperature, the air supply component is controlled to supply air to the cooking cavity so that the actual pressure in the cooking cavity is higher than the saturated vapor pressure of the liquid in the cooking cavity at the first preset temperature, wherein the sixth preset temperature is lower than the boiling point temperature of the liquid in the cooking cavity.

8. A control device for a cooking device, characterized in that: The cooking device comprises: a cooking cavity, a fat removal kettle, a first heating component, a second heating component and a gas supply component, wherein the fat removal kettle is arranged in the cooking cavity and is used to separate the fat from the liquid in the cooking cavity; the second heating component is used to heat the gas in the gas supply component; the control device of the cooking device comprises: a first processing module, the first processing module being used to control the first heating component to heat the cooking cavity when cooking starts; a first acquisition module, the first acquisition module being used to acquire a first temperature of the cooking cavity; a second processing module, the second processing module being used for controlling the gas supply component to supply gas to the cooking cavity for a first preset time when the first temperature is greater than or equal to a first preset temperature and when the liquid in the cooking cavity enters the fat removal kettle, wherein the first preset temperature is greater than a boiling point temperature of the liquid in the cooking cavity; a third processing module, the third processing module being used to control the cooking device to continue cooking; The second processing module is specifically used to control the second heating component to heat the gas in the gas supply component; obtain the third temperature of the gas in the gas supply component; and control the gas supply component to supply gas to the cooking cavity when the third temperature is greater than or equal to the fifth preset temperature; The second processing module is specifically used to obtain the second temperature of the cooking cavity when the cooking equipment is in the pressure holding stage; when the second temperature of the cooking cavity is greater than or equal to a second preset temperature, control the first heating component to stop heating, and control the gas supply component to supply gas to the cooking cavity so that the liquid in the cooking cavity enters the fat removal kettle; when the second temperature is less than or equal to a third preset temperature, control the gas supply component to stop supplying gas to the cooking cavity, and control the first heating component to heat the cooking cavity; wherein, the first preset temperature is greater than the second preset temperature, and the second preset temperature is greater than the third preset temperature.

9. A cooking device, characterized in that: include: a memory storing computer instructions; A processor, wherein when executing the computer instructions, the processor performs the steps of the control method of the cooking device according to any one of claims 1 to 7.

10. A readable storage medium having computer instructions stored thereon, characterized in that: When the computer instructions are executed by a processor, the steps of the control method of the cooking device according to any one of claims 1 to 7 are performed.

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