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

Abstract

The invention provides a control method and device of cooking equipment, a readable storage medium and the cooking equipment, and relates to the technical field of cooking equipment. The method comprises the steps that the cooking equipment is controlled to execute cooking operation, a hot air assembly is controlled to heat a cooking cavity, the cooking operation comprises a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage; on the basis that the temperature in the cooking cavity is smaller than a first temperature threshold value, cooking operation is in a first cooking stage, and a hot air assembly is controlled to conduct heating at a first rotating speed so that the humidity in the cooking cavity can reach a first humidity threshold value; on the basis that the temperature in the cooking cavity is larger than or equal to the first temperature threshold value, the cooking operation is in the second cooking stage, and the hot air assembly is controlled to conduct heating at the second rotating speed so that the humidity in the cooking cavity can be kept within the range of the first humidity threshold value; wherein the second rotating speed is smaller than the first rotating speed. According to the invention, soft fire cooking can be realized, and diet health of users is guaranteed.

Description

Technical Field

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

[0002] In the related art, cooking equipment such as air fryers use hot air to bake food, and the high temperature causes the Maillard reaction of food, thereby improving the flavor and color of food. When cooking food at high temperatures, especially when cooking food rich in carbohydrates, it is easy to produce more harmful substances such as acrylamide and heterocyclic amines, which may cause inflammation and affect health. Summary of the invention

[0003] The present application aims to solve the technical problem existing in the prior art or related art that air fryers easily produce more harmful substances such as acrylamide and heterocyclic amines during high-temperature cooking.

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

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

[0006] A third aspect of the present application provides a control device for a cooking device.

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

[0008] A fifth aspect of the present application provides a cooking device.

[0009] In view of this, a first aspect of the present application provides a control method for a cooking device, the cooking device comprising a cooking cavity and a hot air component, the control method comprising: controlling the cooking device to perform a cooking operation, controlling the hot air component to heat the cooking cavity, wherein the cooking operation comprises a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage; based on a condition that the temperature in the cooking cavity is less than a first temperature threshold, the cooking operation is in the first cooking stage, controlling the hot air component to heat at a first rotation speed so that the humidity in the cooking cavity reaches a first humidity threshold; based on a condition that the temperature in the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage, controlling the hot air component to heat at a second rotation speed so that the humidity in the cooking cavity is maintained within the range of the first humidity threshold; wherein the second rotation speed is less than the first rotation speed.

[0010] In this technical solution, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity and a hot air component. The cooking cavity is used to accommodate food. Take the air fryer as an example. The hot air component includes a fan and a heating tube. The fan guides the air to flow through the heating tube and circulates in the cooking cavity, thereby transferring the heat generated by the heating tube to the cooking cavity, and performing air frying cooking on the food in the cooking cavity.

[0011] The speed of the hot air component is also the speed of the fan. When the speed is faster, the power of the hot air component to guide the air circulation is higher, and the efficiency of transferring heat to the food is also higher. At the same time, when the speed of the hot air component is high, it will also speed up the exchange of air inside the cooking chamber and the outside air. By adjusting the speed of the hot air component, the efficiency of air exchange inside and outside the cooking chamber can be adjusted.

[0012] During the air-frying cooking process, the ingredients undergo the Maillard reaction in a high-temperature environment, and reducing sugars and amino acids will produce harmful substances such as acrylamide or heterocyclic amines in the degradation reaction path. Among them, the main production pathway of acrylamide is the Maillard reaction of reducing sugars represented by glucose and fructose with asparagine. In addition to the asparagine pathway, acrylamide can also be produced through the acrolein pathway in a high-fat system. When more acrylamide, heterocyclic amines and other substances are consumed by users, there is a risk of causing users to "get angry", that is, the risk of causing users to have health problems such as inflammation.

[0013] Studies have shown that when the moisture content on the surface of food is high, acrylamide will not form when heated. When the surface moisture content decreases, the amount of acrylamide formed increases. For example, acrylamide is more likely to form when the moisture content is less than 5%. If expressed by water activity, acrylamide will not form when the water activity of food is greater than 0.8.

[0014] By adjusting the working speed of the hot air component in different cooking stages, the amount of steam in the cooking cavity can be adjusted, thereby adjusting the water activity on the surface of the food. Exemplarily, when the cooking device is set to perform a cooking operation, it specifically includes a first cooking stage and a second cooking stage located after the first cooking stage. Among them, the first cooking stage is the initial stage after the start of cooking. In the first cooking stage, the temperature in the cooking cavity is relatively low, specifically less than the first temperature threshold. At this time, the hot air component is controlled to operate at a higher first speed, so that the temperature in the cooking cavity increases rapidly until the temperature in the cooking cavity reaches the first temperature threshold. At the same time, the food is heated and heated rapidly. When the food is heated, the moisture in the food evaporates and dissipates into the cooking cavity, thereby forming steam in the cooking cavity, which increases the humidity in the cooking cavity, so that the humidity in the cooking cavity reaches the first humidity threshold.

[0015] When the temperature in the cooking cavity reaches the first temperature threshold, the second cooking stage is entered. At this time, the hot air component is controlled to reduce the speed and work at the second speed to reduce the air exchange speed inside and outside the cooking cavity and reduce the moisture leakage in the cooking cavity, so that the cooking cavity is kept within the range of the first humidity threshold. This can not only reduce the generation of harmful substances, but also ensure that the surface of the food is moist, and the food as a whole has a fresh and juicy taste. When cooking meat, seafood and other ingredients, it can effectively improve the cooking taste while ensuring healthy cooking.

[0016] Exemplarily, the first cooking stage is a stage from 0 minutes to 4 minutes after the start of cooking. The second cooking stage is a stage from 4 minutes to the end of cooking.

[0017] For example, the user puts 250g of chicken breast in a 6L air fryer and closes the door. The user also sets the heating temperature to 160℃ and the cooking time to 20 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power. At this time, the speed of the hot air component is the highest, and the temperature in the cooking chamber rises rapidly. When the cooking time reaches 4 minutes, the hot air component reduces the speed to one-fifth of the maximum speed, maintaining the temperature in the cooking chamber at 160℃ until the end of cooking. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 10μg / kg to 3μg / kg.

[0018] The present application adjusts the amount of steam dissipated in the cooking cavity by adjusting the rotation speed of the hot air component in different cooking stages of the cooking equipment, thereby adjusting the humidity of the cooking cavity and the water activity on the surface of the food, which can inhibit the formation of inflammatory factors such as acrylamide and heterocyclic amines, achieve light fire cooking, and ensure the user's dietary health.

[0019] In addition, the control method of the cooking device in the above technical solution provided by the present application may also have the following additional technical features: In some technical solutions of the present application, optionally, the first temperature threshold is a target cooking temperature corresponding to the cooking operation, and the first humidity threshold ranges from 20% to 70%.

[0020] In this technical solution, the first temperature threshold is specifically the target cooking temperature corresponding to the cooking operation. Exemplarily, the target cooking temperature is the cooking temperature set by the user. The range of the first humidity threshold is 20% to 70%. Exemplarily, the first humidity threshold is positively correlated with the target cooking temperature. For example, if the target cooking temperature is 140°C, the first humidity threshold is 20% to 25%. If the target cooking temperature is 180°C, the first humidity threshold is 30% to 45%.

[0021] In some technical solutions of the present application, optionally, in the second cooking stage, after the step of controlling the hot air component to heat at a second speed, the control method also includes: in response to a crispy baking and light fire instruction, controlling the hot air component to heat at a third speed to make the humidity in the cooking chamber lower than a first humidity threshold until cooking is completed; wherein, the working time of the hot air component heating at the third speed is less than the working time of the hot air component heating at the first speed, and the third speed is greater than or equal to the first speed.

[0022] In this technical solution, the crispy roasting light fire instruction is an instruction input by the user when setting the cooking mode before the cooking operation begins. The crispy roasting light fire instruction is an instruction to instruct the cooking device to cook meat ingredients with skin on with light fire, while retaining the texture of crispy outside and tender inside.

[0023] For example, in the first cooking stage, the cooking device controls the hot air component to heat the cooking cavity at a high speed, so that the temperature in the cooking cavity rises rapidly, thereby evaporating the moisture inside the food and increasing the humidity in the cooking cavity. In the second cooking stage, during at least part of the second cooking stage, the hot air component is controlled to reduce the speed to reduce the leakage of moisture in the cooking cavity, so that the cooking cavity is maintained in a relatively high humidity environment. This process achieves light fire cooking by maintaining a high humidity cooking environment.

[0024] When the user inputs the crispy baking light fire instruction, it means that the user hopes to obtain a crispy outside and tender inside taste, or pursues a crispy taste. At this time, after executing the second cooking stage, the hot air component is controlled to increase the speed to the third speed, and the moisture is discharged through the higher speed, so as to dry the surface of the food and form a crispy taste. Among them, in order to avoid excessive dehydration of the food and cause dry wood, the cooking stage of forming a crispy taste through the third speed should not be too long. Exemplarily, the working time of the hot air component heating at the third speed is less than the working time of the hot air component heating at the first speed, thereby ensuring that the inside of the food is soft, tender and juicy, while further reducing the generation of harmful substances.

[0025] For example, a user cooks poultry with skin. After the user puts the corresponding ingredients into the cooking cavity, the cooking device controls the hot air component to heat the cooking cavity at a first speed in the first cooking stage. At this time, the temperature in the cooking cavity quickly rises to the target cooking temperature, and at the same time, the humidity in the cooking cavity rises due to the evaporation of water inside the ingredients. After entering the second cooking stage, the hot air component is maintained to heat the cooking cavity at a second speed. At this time, the temperature in the cooking cavity is generally stable and the speed is relatively low. This can ensure that the humidity in the cooking cavity is maintained at a relatively high level, reducing the generation of ignition factors.

[0026] After the second cooking stage is completed, the hot air component is controlled to increase the speed and heat the cooking cavity at a third speed, thereby accelerating moisture removal, increasing the crispness of the surface of the food, and forming a crispy taste.

[0027] Exemplarily, the first cooking stage includes a cooking time of 0 to 4 minutes. In the 3 minutes before the end of cooking, the hot air component works at the third speed.

[0028] For example, the user puts 320g of drumsticks in a 6L air fryer and closes the door. The user sets the cooking temperature to 180℃ and the cooking time to 18 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power. At this time, the speed of the hot air component is the highest, and the temperature in the cooking chamber rises rapidly. When the cooking time reaches 4 to 15 minutes, the hot air component reduces the speed to one-fifth of the maximum speed to maintain the temperature in the cooking chamber at 180℃. After the cooking time reaches 15 minutes, the hot air component is controlled to run at the maximum speed (heating power is not limited) until the cooking is completed. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 18μg / kg to 5μg / kg.

[0029] In some technical solutions of the present application, optionally, the second cooking stage includes multiple sub-cooking stages; in the second cooking stage, the step of controlling the hot air component to heat at a second speed includes: responding to a crispy baking light fire instruction, in at least one sub-cooking stage, controlling the hot air component to heat at a first speed, and in other sub-cooking stages, controlling the hot air component to heat at a second speed.

[0030] In this technical solution, the crispy baking light fire instruction is an instruction input by the user when setting the cooking mode before the cooking operation begins. The crispy baking light fire instruction is an instruction to instruct the cooking device to perform light fire cooking while retaining the crispy taste when cooking starchy ingredients.

[0031] Exemplarily, the second cooking stage includes a plurality of temporally consecutive sub-cooking stages. During these sub-cooking stages, the hot air component is controlled to alternately heat the cooking cavity at high and low speeds. This enables the food to have a crispy taste while suppressing the generation of ignition factors as much as possible, thereby satisfying the user's demand for a crispy taste.

[0032] Exemplarily, a user cooks starchy ingredients, such as air-frying French fries. After the user puts the French fries into the cooking cavity, the cooking device controls the hot air component to heat the cooking cavity at a first speed in the first cooking stage. At this time, the temperature in the cooking cavity quickly rises to the target cooking temperature, and at the same time, the humidity in the cooking cavity rises due to the evaporation of water inside the French fries. After entering the second cooking stage, the hot air component is controlled to adjust the speed in multiple sub-cooking stages of the second cooking stage. In one or more of the sub-cooking stages, the French fries are heated at the first speed to give them a crispy texture. In another one or more sub-cooking stages, the second speed is heated to reduce the generation of irritation factors.

[0033] Exemplarily, the durations of the plurality of cooking sub-phases are the same.

[0034] Exemplarily, the durations of the multiple cooking sub-phases are different.

[0035] Exemplarily, it is assumed that the second cooking stage includes four sub-cooking stages, which are respectively recorded as sub-cooking stage 1, sub-cooking stage 2, sub-cooking stage 3 and sub-cooking stage 4 in chronological order.

[0036] In some embodiments, in sub-cooking stage 1, the hot air component heats at the second rotation speed. In sub-cooking stage 2, the hot air component heats at the first rotation speed. In sub-cooking stage 3 and sub-cooking stage 4, the hot air component heats at the second rotation speed.

[0037] In some embodiments, in sub-cooking stage 1, the hot air component heats at a second rotation speed. In sub-cooking stage 2, the hot air component heats at a first rotation speed. In sub-cooking stage 3, the hot air component heats at a second rotation speed. In sub-cooking stage 4, the hot air component heats at a first rotation speed.

[0038] This application can take into account both the demand for healthy cooking and the demand for a crispy taste.

[0039] In some technical solutions of the present application, optionally, in any two adjacent sub-cooking stages, the corresponding rotational speeds of the hot air component are different; and / or, the working time of the hot air component for heating at the second rotational speed is greater than or equal to the working time of the hot air component for heating at the first rotational speed.

[0040] In this technical solution, in the multiple sub-cooking stages of the second cooking stage, the hot air component alternately performs high-speed heating and low-speed heating, and by cyclically switching between high and low speeds, it ensures that the ingredients have a crispy taste while minimizing the generation of irritation factors.

[0041] Exemplarily, it is assumed that the second cooking stage includes five sub-cooking stages, which are respectively recorded as sub-cooking stage 1, sub-cooking stage 2, sub-cooking stage 3, sub-cooking stage 4 and sub-cooking stage 5 in chronological order.

[0042] In sub-cooking stage 1, the hot air component heats at the second rotation speed. In sub-cooking stage 2, the hot air component heats at the first rotation speed. In sub-cooking stage 3, the hot air component heats at the second rotation speed. In sub-cooking stage 4, the hot air component heats at the first rotation speed. In sub-cooking stage 5, the hot air component heats at the second rotation speed.

[0043] Exemplarily, the working time of the hot air component for heating at the second speed is greater than or equal to the working time of the hot air component for heating at the first speed, that is, most of the time, the hot air component works at a lower speed, so that the humidity in the cooking cavity is maintained at a higher humidity range, effectively suppressing the generation of ignition factors and achieving light fire cooking.

[0044] In some technical solutions of the present application, optionally, the duration of the first cooking stage is in the range of: greater than or equal to 2 minutes and less than or equal to 6 minutes; or, the working duration of the first cooking stage is less than the working duration of the second cooking stage.

[0045] In this technical solution, exemplarily, the duration of the first cooking stage ranges from 2 minutes to 6 minutes. Exemplarily, the duration of the first cooking stage is 4 minutes, that is, the first cooking stage is the first 4 minutes after the start of cooking.

[0046] Exemplarily, the working time of the first cooking stage is shorter than that of the second cooking stage, that is, during more cooking time of the cooking operation, the ingredients are cooked in a cooking environment with higher humidity, thereby effectively suppressing the generation of inflammatory factors and achieving light fire cooking.

[0047] In some technical solutions of the present application, optionally, the maximum rotation speed of the hot air component is N, the first rotation speed is N1, and the second rotation speed is N2, satisfying: N1≥0.75×N, N2≤0.25×N.

[0048] In the technical solution, when the hot air component heats the cooking cavity at a first speed, the hot air component is in a high speed working state. At this time, the speed of the hot air component is not less than three quarters of the maximum speed. When the hot air component heats the cooking cavity at a second speed, the hot air component is in a low speed working state. At this time, the speed of the hot air component is not greater than one quarter of the maximum speed.

[0049] Assume that the maximum rotation speed of the hot air assembly is N, the first rotation speed is N1, and the second rotation speed is N2. For example, N1=N, N2=0.2×N. For example, N1=0.9×N, N2=0.15×N.

[0050] A second aspect of the present application provides a control device for a cooking device, the cooking device comprising a cooking cavity and a hot air component, the control device comprising: a control module, for controlling the cooking device to perform a cooking operation, controlling the hot air component to heat the cooking cavity, wherein the cooking operation comprises a first cooking stage and a second cooking stage, the first cooking stage being before the second cooking stage; and based on a condition that the temperature in the cooking cavity is less than a first temperature threshold, the cooking operation is in the first cooking stage, controlling the hot air component to heat at a first rotational speed so that the humidity in the cooking cavity reaches a first humidity threshold; based on a condition that the temperature in the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage, controlling the hot air component to heat at a second rotational speed; wherein the second rotational speed is less than the first rotational speed.

[0051] In this technical solution, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity and a hot air component. The cooking cavity is used to accommodate food. Take the air fryer as an example. The hot air component includes a fan and a heating tube. The fan guides the air to flow through the heating tube and circulates in the cooking cavity, thereby transferring the heat generated by the heating tube to the cooking cavity, and performing air frying cooking on the food in the cooking cavity.

[0052] The speed of the hot air component is also the speed of the fan. When the speed is faster, the power of the hot air component to guide the air circulation is higher, and the efficiency of transferring heat to the food is also higher. At the same time, when the speed of the hot air component is high, it will also speed up the exchange of air inside the cooking chamber and the outside air. By adjusting the speed of the hot air component, the efficiency of air exchange inside and outside the cooking chamber can be adjusted.

[0053] During the air-frying cooking process, the ingredients undergo the Maillard reaction in a high-temperature environment, and reducing sugars and amino acids will produce harmful substances such as acrylamide or heterocyclic amines in the degradation reaction path. Among them, the main production pathway of acrylamide is the Maillard reaction of reducing sugars represented by glucose and fructose with asparagine. In addition to the asparagine pathway, acrylamide can also be produced through the acrolein pathway in a high-fat system. When more acrylamide, heterocyclic amines and other substances are consumed by users, there is a risk of causing users to "get angry", that is, the risk of causing users to have health problems such as inflammation.

[0054] Studies have shown that when the moisture content on the surface of food is high, acrylamide will not form when heated. When the surface moisture content decreases, the amount of acrylamide formed increases. For example, acrylamide is more likely to form when the moisture content is less than 5%. If expressed by water activity, acrylamide will not form when the water activity of food is greater than 0.8.

[0055] By adjusting the working speed of the hot air component in different cooking stages, the amount of steam in the cooking cavity can be adjusted, thereby adjusting the water activity on the surface of the food. Exemplarily, when the cooking device is set to perform a cooking operation, it specifically includes a first cooking stage and a second cooking stage located after the first cooking stage. Among them, the first cooking stage is the initial stage after the start of cooking. In the first cooking stage, the temperature in the cooking cavity is relatively low, specifically less than the first temperature threshold. At this time, the hot air component is controlled to operate at a higher first speed, so that the temperature in the cooking cavity increases rapidly until the temperature in the cooking cavity reaches the first temperature threshold. At the same time, the food is heated and heated rapidly. When the food is heated, the moisture in the food evaporates and dissipates into the cooking cavity, thereby forming steam in the cooking cavity, which increases the humidity in the cooking cavity, so that the humidity in the cooking cavity reaches the first humidity threshold.

[0056] When the temperature in the cooking cavity reaches the first temperature threshold, the second cooking stage is entered. At this time, the hot air component is controlled to reduce the speed and work at the second speed to reduce the air exchange speed inside and outside the cooking cavity and reduce the moisture leakage in the cooking cavity, so that the cooking cavity is kept within the range of the first humidity threshold. This can not only reduce the generation of harmful substances, but also ensure that the surface of the food is moist, and the food as a whole has a fresh and juicy taste. When cooking meat, seafood and other ingredients, it can effectively improve the cooking taste while ensuring healthy cooking.

[0057] Exemplarily, the first cooking stage is a stage from 0 minutes to 4 minutes after the start of cooking. The second cooking stage is a stage from 4 minutes to the end of cooking.

[0058] For example, the user puts 250g of chicken breast in a 6L air fryer and closes the door. The user also sets the heating temperature to 160℃ and the cooking time to 20 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power. At this time, the speed of the hot air component is the highest, and the temperature in the cooking chamber rises rapidly. When the cooking time reaches 4 minutes, the hot air component reduces the speed to one-fifth of the maximum speed, maintaining the temperature in the cooking chamber at 160℃ until the end of cooking. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 10μg / kg to 3μg / kg.

[0059] The present application adjusts the amount of steam dissipated in the cooking cavity by adjusting the rotation speed of the hot air component in different cooking stages of the cooking equipment, thereby adjusting the humidity of the cooking cavity and the water activity on the surface of the food, which can inhibit the formation of inflammatory factors such as acrylamide and heterocyclic amines, achieve light fire cooking, and ensure the user's dietary health.

[0060] The third aspect of the present application provides a control device for a cooking device, comprising: a memory for storing programs or instructions; a processor for implementing the steps of a control method for a cooking device provided in any of the above-mentioned technical solutions when executing the programs or instructions, thereby also being able to achieve the same technical effect. To avoid repetition, it will not be repeated here.

[0061] The fourth aspect of the present application provides a readable storage medium on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above-mentioned technical solutions are implemented, and thus the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0062] The fifth aspect of the present application provides a cooking device, including: a control device for the cooking device as provided in any of the above technical solutions; and / or a readable storage medium as provided in any of the above technical solutions, so that the same technical effect can be achieved. To avoid repetition, it will not be repeated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application; Figure 2 A schematic diagram showing the curve of cooking temperature and the rotation speed of the hot air component changing with time in some embodiments of the present application; Figure 3 A schematic diagram showing the curve of cooking temperature and the rotation speed of the hot air component changing with time in some embodiments of the present application; Figure 4 A schematic diagram showing the curve of cooking temperature and the rotation speed of the hot air component changing with time in some embodiments of the present application; Figure 5 A schematic diagram showing the curve of cooking temperature and the rotation speed of the hot air component changing with time in some embodiments of the present application; Figure 6 A schematic diagram showing the curve of cooking temperature and the rotation speed of the hot air component changing with time in some embodiments of the present application; Figure 7 A structural block diagram showing a control device of a cooking device in some embodiments of the present application; Figure 8 A structural block diagram of a control device for a cooking device according to some embodiments of the present application is shown. DETAILED DESCRIPTION

[0064] In order to more clearly understand the above-mentioned purposes, features and advantages of the present application, the present application is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0065] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0066] Refer to the following Figures 1 to 8 The invention describes a cooking device control method and device, a readable storage medium and a cooking device provided according to some embodiments of the present application.

[0067] In some embodiments of the present application, a control method for a cooking device is provided. The cooking device includes a cooking cavity and a hot air component. Figure 1 A flow chart showing a method for controlling a cooking device according to some embodiments of the present application is shown. Figure 1 As shown, the control method includes: Step 102, controlling the cooking device to perform a cooking operation, controlling the hot air component to heat the cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, and the first cooking stage is before the second cooking stage; Step 104, based on the fact that the temperature in the cooking cavity is less than the first temperature threshold, the cooking operation is in the first cooking stage, controlling the hot air component to heat at a first speed so that the humidity in the cooking cavity reaches a first humidity threshold; Step 106, based on the fact that the temperature in the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage, and the hot air component is controlled to heat at a second speed to maintain the humidity in the cooking cavity within the range of the first humidity threshold; wherein the second speed is less than the first speed.

[0068] In this embodiment, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity and a hot air component. The cooking cavity is used to accommodate food. Take the air fryer as an example. The hot air component includes a fan and a heating tube. The fan guides air to flow through the heating tube and circulates in the cooking cavity, thereby transferring the heat generated by the heating tube to the cooking cavity, and performing air frying cooking on the food in the cooking cavity.

[0069] The speed of the hot air component is also the speed of the fan. When the speed is faster, the power of the hot air component to guide the air circulation is higher, and the efficiency of transferring heat to the food is also higher. At the same time, when the speed of the hot air component is high, it will also speed up the exchange of air inside the cooking chamber and the outside air. By adjusting the speed of the hot air component, the efficiency of air exchange inside and outside the cooking chamber can be adjusted.

[0070] During the air-frying cooking process, the ingredients undergo the Maillard reaction in a high-temperature environment, and reducing sugars and amino acids will produce harmful substances such as acrylamide or heterocyclic amines in the degradation reaction path. Among them, the main production pathway of acrylamide is the Maillard reaction of reducing sugars represented by glucose and fructose with asparagine. In addition to the asparagine pathway, acrylamide can also be produced through the acrolein pathway in a high-fat system. When more acrylamide, heterocyclic amines and other substances are consumed by users, there is a risk of causing users to "get angry", that is, the risk of causing users to have health problems such as inflammation.

[0071] Studies have shown that when the moisture content on the surface of food is high, acrylamide will not form when heated. When the surface moisture content decreases, the amount of acrylamide formed increases. For example, acrylamide is more likely to form when the moisture content is less than 5%. If expressed by water activity, acrylamide will not form when the water activity of food is greater than 0.8.

[0072] By adjusting the working speed of the hot air assembly at different cooking stages, the amount of steam in the cooking chamber can be adjusted, thereby adjusting the water activity on the surface of the food. Figure 2 A schematic diagram of a curve showing the cooking temperature and the rotation speed of the hot air assembly changing with time in some embodiments of the present application is shown. Figure 2 As shown, when the cooking device is set to perform a cooking operation, it specifically includes a first cooking stage and a second cooking stage located after the first cooking stage. Among them, the first cooking stage is the initial stage after the start of cooking. In the first cooking stage, the temperature in the cooking cavity is relatively low, specifically less than the first temperature threshold. At this time, the hot air component is controlled to work at a higher first speed, so that the temperature in the cooking cavity is rapidly increased until the temperature in the cooking cavity reaches the first temperature threshold. At the same time, the food is quickly heated and heated. When the food is heated, the moisture in the food evaporates and dissipates into the cooking cavity, thereby forming steam in the cooking cavity, which increases the humidity in the cooking cavity, so that the humidity in the cooking cavity reaches the first humidity threshold.

[0073] When the temperature in the cooking cavity reaches the first temperature threshold, the second cooking stage is entered. At this time, the hot air component is controlled to reduce the speed and work at the second speed to reduce the air exchange speed inside and outside the cooking cavity and reduce the moisture leakage in the cooking cavity, so that the cooking cavity is kept within the range of the first humidity threshold. This can not only reduce the generation of harmful substances, but also ensure that the surface of the food is moist, and the food as a whole has a fresh and juicy taste. When cooking meat, seafood and other ingredients, it can effectively improve the cooking taste while ensuring healthy cooking.

[0074] Exemplarily, the first cooking stage is a stage from 0 minutes to 4 minutes after the start of cooking. The second cooking stage is a stage from 4 minutes to the end of cooking.

[0075] For example, the user puts 250g of chicken breast in a 6L air fryer and closes the door. The user also sets the heating temperature to 160℃ and the cooking time to 20 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power. At this time, the speed of the hot air component is the highest, and the temperature in the cooking chamber rises rapidly. When the cooking time reaches 4 minutes, the hot air component reduces the speed to one-fifth of the maximum speed, maintaining the temperature in the cooking chamber at 160℃ until the end of cooking. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 10μg / kg to 3μg / kg.

[0076] The present application adjusts the amount of steam dissipated in the cooking cavity by adjusting the rotation speed of the hot air component in different cooking stages of the cooking equipment, thereby adjusting the humidity of the cooking cavity and the water activity on the surface of the food, which can inhibit the formation of inflammatory factors such as acrylamide and heterocyclic amines, achieve light fire cooking, and ensure the user's dietary health.

[0077] In some embodiments of the present application, optionally, the first temperature threshold is a target cooking temperature corresponding to the cooking operation, and the first humidity threshold ranges from 20% to 70%.

[0078] In this embodiment, the first temperature threshold is specifically a target cooking temperature corresponding to the cooking operation. Exemplarily, the target cooking temperature is a cooking temperature set by a user. The range of the first humidity threshold is 20% to 70%. Exemplarily, the first humidity threshold is positively correlated with the target cooking temperature. For example, if the target cooking temperature is 140°C, the first humidity threshold is 20% to 25%. If the target cooking temperature is 180°C, the first humidity threshold is 30% to 45%.

[0079] In some embodiments of the present application, optionally, in the second cooking stage, after the step of controlling the hot air component to heat at a second speed, the control method further includes: in response to a crispy baking light fire instruction, controlling the hot air component to heat at a third speed so that the humidity in the cooking chamber is lower than a first humidity threshold until cooking is completed; wherein, the working time of the hot air component heating at the third speed is less than the working time of the hot air component heating at the first speed, and the third speed is greater than or equal to the first speed.

[0080] In this embodiment, the crispy roast light fire instruction is an instruction input by the user when setting the cooking mode before the cooking operation begins. The crispy roast light fire instruction is an instruction to instruct the cooking device to perform light fire cooking when cooking meat ingredients with skin, while retaining the texture of crispy outside and tender inside.

[0081] For example, in the first cooking stage, the cooking device controls the hot air component to heat the cooking cavity at a high speed, so that the temperature in the cooking cavity rises rapidly, thereby evaporating the moisture inside the food and increasing the humidity in the cooking cavity. In the second cooking stage, during at least part of the second cooking stage, the hot air component is controlled to reduce the speed to reduce the leakage of moisture in the cooking cavity, so that the cooking cavity is maintained in a relatively high humidity environment. This process achieves light fire cooking by maintaining a high humidity cooking environment.

[0082] For example, Figure 3 A schematic diagram of a curve showing the cooking temperature and the rotation speed of the hot air assembly changing with time in some embodiments of the present application is shown. Figure 3 As shown, when the user inputs the crispy light fire instruction, it means that the user wants to get a crispy outside and tender inside, or pursues a crispy taste. At this time, after executing the second cooking stage, the hot air component is controlled to increase the speed, so as to dry the surface of the food and form a crispy taste.

[0083] For example, a user cooks poultry with skin. After the user puts the corresponding ingredients into the cooking cavity, the cooking device controls the hot air component to heat the cooking cavity at a first speed in the first cooking stage. At this time, the temperature in the cooking cavity quickly rises to the target cooking temperature, and at the same time, the humidity in the cooking cavity rises due to the evaporation of water inside the ingredients. After entering the second cooking stage, the hot air component is maintained to heat the cooking cavity at a second speed. At this time, the temperature in the cooking cavity is generally stable and the speed is relatively low. This can ensure that the humidity in the cooking cavity is maintained at a relatively high level, reducing the generation of ignition factors.

[0084] After the second cooking stage is completed, the hot air component is controlled to increase the speed and heat the cooking cavity at a third speed, thereby accelerating moisture removal, increasing the crispness of the surface of the food, and forming a crispy taste.

[0085] Exemplarily, the first cooking stage includes a cooking time of 0 to 4 minutes. In the 3 minutes before the end of cooking, the hot air component works at the third speed.

[0086] For example, the user puts 320g of drumsticks in a 6L air fryer and closes the door. The user sets the cooking temperature to 180℃ and the cooking time to 18 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power. At this time, the speed of the hot air component is the highest, and the temperature in the cooking chamber rises rapidly. When the cooking time reaches 4 to 15 minutes, the hot air component reduces the speed to one-fifth of the maximum speed to maintain the temperature in the cooking chamber at 180℃. After the cooking time reaches 15 minutes, the hot air component is controlled to run at the maximum speed (heating power is not limited) until the cooking is completed. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 18μg / kg to 5μg / kg.

[0087] In some embodiments of the present application, optionally, the second cooking stage includes multiple sub-cooking stages; in the second cooking stage, the step of controlling the hot air component to heat at a second speed includes: in response to a crispy baking light fire instruction, in at least one sub-cooking stage, controlling the hot air component to heat at a first speed, and in other sub-cooking stages, controlling the hot air component to heat at a second speed.

[0088] In this embodiment, the crispy baking light fire instruction is an instruction input by the user when setting the cooking mode before the cooking operation begins. The crispy baking light fire instruction is an instruction to instruct the cooking device to perform light fire cooking while retaining the crispy taste when cooking starchy ingredients.

[0089] Exemplarily, the second cooking stage includes a plurality of temporally consecutive sub-cooking stages. During these sub-cooking stages, the hot air component is controlled to alternately heat the cooking cavity at high and low speeds. This enables the food to have a crispy taste while suppressing the generation of ignition factors as much as possible, thereby satisfying the user's demand for a crispy taste.

[0090] Exemplarily, a user cooks starchy ingredients, such as air-frying French fries. After the user puts the French fries into the cooking cavity, the cooking device controls the hot air component to heat the cooking cavity at a first speed in the first cooking stage. At this time, the temperature in the cooking cavity quickly rises to the target cooking temperature, and at the same time, the humidity in the cooking cavity rises due to the evaporation of water inside the French fries. After entering the second cooking stage, the hot air component is controlled to adjust the speed in multiple sub-cooking stages of the second cooking stage. In one or more of the sub-cooking stages, the French fries are heated at the first speed to give them a crispy texture. In another one or more sub-cooking stages, the second speed is heated to reduce the generation of irritation factors.

[0091] Exemplarily, the durations of the plurality of cooking sub-phases are the same.

[0092] Exemplarily, the durations of the multiple cooking sub-phases are different.

[0093] Exemplarily, the number of sub-cooking stages in which the hot air component is controlled to heat the cooking cavity at a first rotation speed is at least two. The number of sub-cooking stages in which the hot air component is controlled to heat the cooking cavity at a second rotation speed is at least two.

[0094] Exemplarily, it is assumed that the second cooking stage includes four sub-cooking stages, which are respectively recorded as sub-cooking stage 1, sub-cooking stage 2, sub-cooking stage 3 and sub-cooking stage 4 in chronological order.

[0095] In some embodiments, Figure 4 A schematic diagram of a curve showing the cooking temperature and the rotation speed of the hot air assembly changing with time in some embodiments of the present application is shown. Figure 4 As shown, letter a indicates sub-cooking stage 1, in which the hot air component heats at the second rotation speed. Letter b indicates sub-cooking stage 2, in which the hot air component heats at the first rotation speed. Letter c indicates sub-cooking stage 3, and letter d indicates sub-cooking stage 4, in which the hot air component heats at the second rotation speed.

[0096] In some embodiments, Figure 5 A schematic diagram of a curve showing the cooking temperature and the rotation speed of the hot air assembly changing with time in some embodiments of the present application is shown. Figure 5 As shown, letter a indicates sub-cooking stage 1, in which the hot air component heats at the second rotation speed. Letter b indicates sub-cooking stage 2, in which the hot air component heats at the first rotation speed. Letter c indicates sub-cooking stage 3, in which the hot air component heats at the second rotation speed. Letter d indicates sub-cooking stage 4, in which the hot air component heats at the first rotation speed.

[0097] For example, the user puts 300g of French fries in a 6L air fryer and closes the door. The user sets the cooking temperature to 200℃ and the cooking time to 18 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power, at which time the hot air component has the highest speed and the temperature in the cooking cavity rises rapidly. When the cooking time reaches 4 minutes to 10 minutes, the hot air component reduces the speed to one-fifth of the maximum speed and maintains the temperature in the cooking cavity at 180℃. When the cooking time reaches 10 minutes to 14 minutes, the hot air component is controlled to run at the maximum speed (heating power is not limited) to maintain the temperature in the cooking cavity at 180℃. After the cooking time reaches 14 minutes, the hot air component is controlled to reduce the speed to one-fifth of the maximum speed until the cooking is completed. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the acrylamide content from 695μg / kg to 149μg / kg.

[0098] This application can take into account both the demand for healthy cooking and the demand for a crispy taste.

[0099] In some embodiments of the present application, optionally, in any two adjacent sub-cooking stages, the corresponding rotational speeds of the hot air component are different; and / or, the working time of the hot air component for heating at the second rotational speed is greater than or equal to the working time of the hot air component for heating at the first rotational speed.

[0100] In this embodiment, in the multiple sub-cooking stages of the second cooking stage, the hot air component alternately performs high-speed heating and low-speed heating, and by cyclically switching between high and low speeds, it ensures that the ingredients have a crispy taste while minimizing the generation of irritation factors.

[0101] Exemplarily, it is assumed that the second cooking stage includes five sub-cooking stages, which are respectively recorded as sub-cooking stage 1, sub-cooking stage 2, sub-cooking stage 3, sub-cooking stage 4 and sub-cooking stage 5 in chronological order.

[0102] Figure 6 A schematic diagram of a curve showing the cooking temperature and the rotation speed of the hot air assembly changing with time in some embodiments of the present application is shown. Figure 6 As shown, letter a shows sub-cooking stage 1, in which the hot air component heats at the second rotation speed. Letter b shows sub-cooking stage 2, in which the hot air component heats at the first rotation speed. Letter c shows sub-cooking stage 3, in which the hot air component heats at the second rotation speed. Letter d shows sub-cooking stage 4, in which the hot air component heats at the first rotation speed. Letter e shows sub-cooking stage 5, in which the hot air component heats at the second rotation speed.

[0103] Exemplarily, the working time of the hot air component for heating at the second speed is greater than or equal to the working time of the hot air component for heating at the first speed, that is, most of the time, the hot air component works at a lower speed, so that the humidity in the cooking cavity is maintained at a higher humidity range, effectively suppressing the generation of ignition factors and achieving light fire cooking.

[0104] In some embodiments of the present application, optionally, the duration of the first cooking stage ranges from: greater than or equal to 2 minutes to less than or equal to 6 minutes; or, the working duration of the first cooking stage is less than the working duration of the second cooking stage.

[0105] Exemplarily, the working time of the first cooking stage is shorter than that of the second cooking stage, that is, during more cooking time of the cooking operation, the ingredients are cooked in a cooking environment with higher humidity, thereby effectively suppressing the generation of inflammatory factors and achieving light fire cooking.

[0106] In this embodiment, exemplarily, the duration of the first cooking stage ranges from 2 minutes to 6 minutes. Exemplarily, the duration of the first cooking stage is 4 minutes, that is, the first cooking stage is the first 4 minutes after the start of cooking.

[0107] In some embodiments of the present application, optionally, the maximum rotation speed of the hot air component is N, the first rotation speed is N1, and the second rotation speed is N2, satisfying: N1≥0.75×N, N2≤0.25×N.

[0108] In this embodiment, when the hot air component heats the cooking cavity at a first speed, the hot air component is in a high speed working state. At this time, the speed of the hot air component is not less than three quarters of the maximum speed. When the hot air component heats the cooking cavity at a second speed, the hot air component is in a low speed working state. At this time, the speed of the hot air component is not greater than one quarter of the maximum speed.

[0109] Assume that the maximum rotation speed of the hot air assembly is N, the first rotation speed is N1, and the second rotation speed is N2. For example, N1=N, N2=0.2×N. For example, N1=0.9×N, N2=0.15×N.

[0110] In some embodiments of the present application, a control device for a cooking device is provided. The cooking device includes a cooking cavity and a hot air component. Figure 7 The structure block diagram of the control device of the cooking device in some embodiments of the present application is shown as follows: Figure 7As shown, the control device 700 of the cooking device includes: a control module 702, which is used to control the cooking device to perform a cooking operation, control the hot air component to heat the cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage; and based on the case where the temperature in the cooking cavity is less than a first temperature threshold, the cooking operation is in the first cooking stage, controlling the hot air component to heat at a first speed so that the humidity in the cooking cavity reaches a first humidity threshold; based on the case where the temperature in the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage, controlling the hot air component to heat at a second speed; wherein the second speed is less than the first speed.

[0111] In this embodiment, the cooking device includes but is not limited to an air fryer, a baking oven, a steam oven or a thermostat. Exemplarily, the cooking device is an air fryer. The cooking device includes a cooking cavity and a hot air component. The cooking cavity is used to accommodate food. Take the air fryer as an example. The hot air component includes a fan and a heating tube. The fan guides air to flow through the heating tube and circulates in the cooking cavity, thereby transferring the heat generated by the heating tube to the cooking cavity, and performing air frying cooking on the food in the cooking cavity.

[0112] The speed of the hot air component is also the speed of the fan. When the speed is faster, the power of the hot air component to guide the air circulation is higher, and the efficiency of transferring heat to the food is also higher. At the same time, when the speed of the hot air component is high, it will also speed up the exchange of air inside the cooking chamber and the outside air. By adjusting the speed of the hot air component, the efficiency of air exchange inside and outside the cooking chamber can be adjusted.

[0113] During the air-frying cooking process, the ingredients undergo the Maillard reaction in a high-temperature environment, and reducing sugars and amino acids will produce harmful substances such as acrylamide or heterocyclic amines in the degradation reaction path. Among them, the main production pathway of acrylamide is the Maillard reaction of reducing sugars represented by glucose and fructose with asparagine. In addition to the asparagine pathway, acrylamide can also be produced through the acrolein pathway in a high-fat system. When more acrylamide, heterocyclic amines and other substances are consumed by users, there is a risk of causing users to "get angry", that is, the risk of causing users to have health problems such as inflammation.

[0114] Studies have shown that when the moisture content on the surface of food is high, acrylamide will not form when heated. When the surface moisture content decreases, the amount of acrylamide formed increases. For example, acrylamide is more likely to form when the moisture content is less than 5%. If expressed by water activity, acrylamide will not form when the water activity of food is greater than 0.8.

[0115] By adjusting the working speed of the hot air component in different cooking stages, the amount of steam in the cooking cavity can be adjusted, thereby adjusting the water activity on the surface of the food. Exemplarily, when the cooking device is set to perform a cooking operation, it specifically includes a first cooking stage and a second cooking stage located after the first cooking stage. Among them, the first cooking stage is the initial stage after the start of cooking. In the first cooking stage, the temperature in the cooking cavity is relatively low, specifically less than the first temperature threshold. At this time, the hot air component is controlled to operate at a higher first speed, so that the temperature in the cooking cavity increases rapidly until the temperature in the cooking cavity reaches the first temperature threshold. At the same time, the food is heated and heated rapidly. When the food is heated, the moisture in the food evaporates and dissipates into the cooking cavity, thereby forming steam in the cooking cavity, which increases the humidity in the cooking cavity, so that the humidity in the cooking cavity reaches the first humidity threshold.

[0116] When the temperature in the cooking cavity reaches the first temperature threshold, the second cooking stage is entered. At this time, the hot air component is controlled to reduce the speed and work at the second speed to reduce the air exchange speed inside and outside the cooking cavity and reduce the moisture leakage in the cooking cavity, so that the cooking cavity is kept within the range of the first humidity threshold. This can not only reduce the generation of harmful substances, but also ensure that the surface of the food is moist, and the food as a whole has a fresh and juicy taste. When cooking meat, seafood and other ingredients, it can effectively improve the cooking taste while ensuring healthy cooking.

[0117] Exemplarily, the first cooking stage is a stage from 0 minutes to 4 minutes after the start of cooking. The second cooking stage is a stage from 4 minutes to the end of cooking.

[0118] For example, the user puts 250g of chicken breast in a 6L air fryer and closes the door. The user also sets the heating temperature to 160℃ and the cooking time to 20 minutes. From the 0th minute to the 4th minute after the start of cooking, the hot air component runs at full power. At this time, the speed of the hot air component is the highest, and the temperature in the cooking chamber rises rapidly. When the cooking time reaches 4 minutes, the hot air component reduces the speed to one-fifth of the maximum speed, maintaining the temperature in the cooking chamber at 160℃ until the end of cooking. Compared with maintaining the same speed throughout the cooking process, this solution can reduce the heterocyclic amine content from 10μg / kg to 3μg / kg.

[0119] The present application adjusts the amount of steam dissipated in the cooking cavity by adjusting the rotation speed of the hot air component in different cooking stages of the cooking equipment, thereby adjusting the humidity of the cooking cavity and the water activity on the surface of the food, which can inhibit the formation of inflammatory factors such as acrylamide and heterocyclic amines, achieve light fire cooking, and ensure the user's dietary health.

[0120] In some embodiments of the present application, a control device for a cooking device is provided. Figure 8The structure block diagram of the control device of the cooking device in some embodiments of the present application is shown as follows: Figure 8 As shown, the control device 800 of the cooking device includes: a memory 802, which is used to store programs or instructions; a processor 804, which is used to implement the steps of the control method of the cooking device provided in any of the above embodiments when executing the programs or instructions, and thus can also achieve the same technical effect. In order to avoid repetition, it will not be repeated here.

[0121] In some embodiments of the present application, a readable storage medium is provided, on which a program or instruction is stored. When the program or instruction is executed by a processor, the steps of the control method of the cooking device provided in any of the above embodiments are implemented, and thus the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0122] In some embodiments of the present application, a cooking device is provided, including: a control device for the cooking device as provided in any of the above embodiments; and / or a readable storage medium as provided in any of the above embodiments. Therefore, the same technical effect can be achieved, and to avoid repetition, it will not be described here.

[0123] The control method can be implemented in various ways according to specific features and / or example applications. For example, these methods can be implemented by a combination of hardware, firmware and / or software. For example, in hardware implementation, the processor can be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), controllers, microcontrollers, microprocessors, electronic devices, other equipment units for performing the above functions and / or combinations thereof.

[0124] A computer-readable storage medium may be a tangible device that can retain and store instructions for use by an instruction execution device. A computer-readable storage medium may be an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the above devices, but is not limited thereto. A non-exhaustive list of more specific examples of computer-readable storage media includes: a portable computer floppy disk, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM) or flash memory, a static random access memory (SRAM), a portable compact disc read-only memory (CD-ROM), a digital versatile disk (DVD), a memory card, a floppy disk, an encoding mechanical device (such as a punched card or a groove with a raised structure with instructions recorded thereon), and any suitable combination of the above devices. The computer-readable storage medium used herein should not be understood as a transmission signal itself, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagated through wave guides or other transmission media, or electrical signals transmitted through wires.

[0125] In the description of this application, the term "plurality" refers to two or more than two. Unless otherwise clearly defined, the terms "upper" and "lower" indicate positions or positional relationships based on the positions or positional relationships described in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on this application. The terms "connect", "install", "fixed", etc. 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 this application can be understood according to specific circumstances.

[0126] In the description of the present application, 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 application. In the present application, 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.

[0127] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a cooking cavity and a hot air component, and the control method comprises: Controlling the cooking device to perform a cooking operation, and controlling the hot air component to heat the cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, and the first cooking stage is before the second cooking stage; Based on the fact that the temperature in the cooking cavity is less than a first temperature threshold, the cooking operation is in the first cooking stage, controlling the hot air component to heat at a first speed so that the humidity in the cooking cavity reaches a first humidity threshold; Based on the fact that the temperature in the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage, controlling the hot air component to heat at a second speed so that the humidity in the cooking cavity is maintained within the range of the first humidity threshold; Wherein, the second rotation speed is lower than the first rotation speed.

2. The control method according to claim 1, characterized in that: The first temperature threshold is a target cooking temperature corresponding to the cooking operation, and the first humidity threshold ranges from 20% to 70%.

3. The control method according to claim 1, characterized in that: After the step of controlling the hot air component to heat at a second speed, the control method further includes: In response to the crispy baking light fire instruction, controlling the hot air component to heat at a third speed so that the humidity in the cooking cavity is lower than the first humidity threshold until cooking is completed; Among them, the working time of the hot air component heating at the third speed is shorter than the working time of the hot air component heating at the first speed, and the third speed is greater than or equal to the first speed.

4. The control method according to claim 1, characterized in that: The second cooking stage includes a plurality of sub-cooking stages; the step of controlling the hot air component to heat at a second speed includes: In response to the crispy baking light fire instruction, in at least one of the sub-cooking stages, the hot air component is controlled to heat at the first speed, and in the other sub-cooking stages, the hot air component is controlled to heat at the second speed.

5. The control method according to claim 4, characterized in that: In any two adjacent sub-cooking stages, the corresponding rotational speeds of the hot air component are different; and / or the working time of the hot air component heating at the second rotational speed is greater than or equal to the working time of the hot air component heating at the first rotational speed.

6. The control method according to any one of claims 1 to 5, characterized in that: The duration of the first cooking stage is in the range of: greater than or equal to 2 minutes and less than or equal to 6 minutes; or, the working duration of the first cooking stage is less than the working duration of the second cooking stage.

7. The control method according to any one of claims 1 to 5, characterized in that: The maximum rotation speed of the hot air component is N, the first rotation speed is N1, and the second rotation speed is N2, satisfying: N1≥0.75×N, N2≤0.25×N.

8. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity and a hot air component, and the control device comprises: a control module, configured to control the cooking device to perform a cooking operation, and control the hot air assembly to heat the cooking cavity, wherein the cooking operation includes a first cooking stage and a second cooking stage, and the first cooking stage is located before the second cooking stage; and Based on the fact that the temperature in the cooking cavity is less than a first temperature threshold, the cooking operation is in the first cooking stage, controlling the hot air component to heat at a first speed so that the humidity in the cooking cavity reaches a first humidity threshold; Based on the fact that the temperature in the cooking cavity is greater than or equal to the first temperature threshold, the cooking operation is in the second cooking stage, controlling the hot air component to heat at a second speed so that the humidity in the cooking cavity is maintained within the range of the first humidity threshold; Wherein, the second rotation speed is lower than the first rotation speed.

9. A control device for a cooking device, characterized in that: include: Memory, used to store programs or instructions; A processor, configured to implement the steps of the control method according to any one of claims 1 to 7 when executing the program or instruction.

10. A readable storage medium having a program or instruction stored thereon, characterized in that: When the program or instruction is executed by a processor, the steps of the control method according to any one of claims 1 to 7 are implemented.

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

Images