Cooking equipment, control method and device thereof and readable storage medium

Abstract

The invention provides cooking equipment, a control method and device of the cooking equipment and a readable storage medium, and the control method comprises the following steps: a temperature rise stage: controlling a second heating device to operate until the temperature of a cooking cavity reaches a first temperature value; in the rice stewing stage and / or the heat preservation stage, the first heating device is controlled to operate.

Description

Technical Field

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

[0002] During the process of cooking ingredients, the mixture of ingredients and water will boil, which will produce a large amount of steam. The loss of steam will take away some of the aroma components of the ingredients themselves.

[0003] The aroma components that are taken away cannot be replenished after being lost. Therefore, the aroma of the ingredients after cooking is not strong, which affects the taste of the ingredients. Summary of the invention

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

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

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

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

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

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

[0010] A sixth aspect of the present invention is to provide another cooking device.

[0011] In view of this, according to a first aspect of the present invention, the present invention provides a control method for a cooking device, the cooking device comprising a cooking cavity, a first cavity connected to the cooking cavity, a first heating device for heating the first cavity, and a second heating device for heating the cooking cavity, the control method comprising: in a heating stage, controlling the second heating device to operate until the temperature of the cooking cavity reaches a first temperature value; in a rice stewing stage and / or a heat preservation stage, controlling the first heating device to operate.

[0012] The technical solution of the present application proposes a control method for a cooking device. By running the above control method, the aroma generated during the cooking process of the food in the cooking cavity can be collected, and then in one or both of the cooking stage and the heat preservation stage, the first heating device is controlled to operate so as to release the aroma collected in the first cavity. At this time, the released aroma can participate in the cooking of the food in the cooking cavity again, thereby increasing the amount of aroma emitted by the food after cooking, thereby making the aroma of the cooked food rich and improving the taste of the food.

[0013] In the above technical solution, the first heating device is arranged opposite to the first cavity. Therefore, during the operation of the first heating device, the first cavity can be heated, so that the aroma in the first cavity is heated and heated. After the aroma in the first cavity is heated and heated, it can be transferred from the first cavity to the cooking cavity, thereby realizing the transfer of aroma and participating in the cooking of ingredients in the cooking cavity.

[0014] In the above technical solution, during the cooking process, due to heat, steam disturbance and other reasons, the original aroma substances of the food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure differences caused by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. The first cavity is used to collect the aroma carried by the steam during the cooking process of the food, and released in one or both of the simmering stage and the insulation stage, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0015] In some technical solutions, optionally, the first cavity collects aroma by condensation. Specifically, the material of the first cavity is selected from heat-absorbing materials such as metal and glass. After the steam enters the first cavity, the steam temperature can be reduced and condensed after contacting the first cavity to form liquid and be stored in the first cavity.

[0016] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0017] In some technical solutions, optionally, after the heating stage and before the rice stewing stage or the heat preservation stage, it also includes: a boiling stage, controlling the second heating device to operate until the temperature of the cooking chamber is maintained in the target range for a duration greater than the target time; wherein the lower limit value of the target range is greater than or equal to the first temperature value.

[0018] In this technical solution, a boiling stage is set so that the material can continue to boil by maintaining the temperature in the cooking cavity within a target range. During this process, the cooking ingredients can continuously release aromatic steam, thereby achieving continuous collection of the aroma.

[0019] In the above technical scheme, the above boiling stage can be combined with the cooking of the ingredients, so that the aroma can be continuously collected while the ingredients are being cooked. In this process, the aroma can be collected without setting up a separate cooking stage, thereby reducing the impact of the aroma collection on the cooking process of the ingredients.

[0020] In some technical solutions, optionally, the first temperature value is greater than or equal to 90 degrees Celsius.

[0021] In this technical solution, the value of the first temperature is limited. By selecting the first temperature value as 90 degrees Celsius, at this temperature, the food in the cooking cavity can generate steam, thereby bringing out the aroma, which can be collected by the first cavity.

[0022] In the above technical solution, the first temperature value may be 93 degrees Celsius, 95 degrees Celsius, or other temperature values, which may be set according to actual needs.

[0023] In some technical solutions, optionally, in the heating stage, the second heating device operates at a first power, in the rice cooking stage, the second heating device operates at a second power or stops operating, and in the heat preservation stage, the second heating device operates at a third power; wherein the first power is greater than the second power, and the first power is greater than the third power.

[0024] In this technical solution, by limiting the first power to be greater than the second power, the food in the cooking cavity can be quickly heated up, thereby generating steam carrying aroma and shortening the cooking time of the food, thereby reducing the overall cooking time of the food.

[0025] In addition, relative to the first power, the second power is lower than the first power. Similarly, the third power is lower than the first power. Therefore, during the simmering stage and / or the heat preservation stage, the cooking cavity can reduce the steam rate generated by the food while cooking the food, thereby locking the aroma released by the first cavity into the food and the cooking cavity.

[0026] Specifically, when the second heating device is running at the second power or stops running, the temperature of the food in the cooking cavity remains unchanged or slowly decreases. At this time, the aroma in the first cavity can enter the cooking cavity and be stored or condensed in the cooking cavity, thereby increasing the aroma content of the food and / or the cooking cavity.

[0027] During the heat preservation stage, the second heating device operates at a third power to keep the cooked food warm at a suitable temperature. Normally, during the heat preservation stage, the temperature of the food in the cooking cavity is lower than the first temperature value. At this time, the aroma in the first cavity can enter the cooking cavity and be stored or condensed in the cooking cavity, thereby increasing the aroma content of the food and / or the cooking cavity.

[0028] In some technical solutions, optionally, the cooking device also includes a cover, and after the rice stewing stage and / or the heat preservation stage, the control method also includes: obtaining the open and closed state of the cover; when the cover switches from an open state to a closed state, controlling the first heating device to operate for a first time period.

[0029] In this technical solution, the operation of the first heating device is controlled by obtaining the opening and closing state of the cover. In this process, the cooking cavity can be automatically replenished with aroma after the user opens and closes the cover.

[0030] In the above technical solution, it can be achieved that aroma can be emitted outward every time the cooking cavity is opened, thereby achieving aroma enhancement effects such as fragrant aroma when the lid is opened and enhanced aroma of ingredients.

[0031] According to a second aspect of the present invention, the present invention provides a control device for a cooking device, the cooking device comprising a cooking cavity, a first cavity connected to the cooking cavity, a first heating device for heating the first cavity, and a second heating device for heating the cooking cavity, the control device comprising: a first control unit for controlling the operation of the second heating device during a heating stage until the temperature of the cooking cavity reaches a first temperature value; a second control unit for controlling the operation of the first heating device during a rice stewing stage and / or a heat preservation stage.

[0032] The technical solution of the present application proposes a control device for a cooking device, which can collect the aroma generated during the cooking process of the food in the cooking cavity, and then control the operation of the first heating device in one or both of the cooking stage and the heat preservation stage to release the aroma collected in the first cavity. At this time, the released aroma can participate in the cooking of the food in the cooking cavity again, thereby increasing the amount of aroma emitted by the food after cooking, thereby making the aroma of the cooked food richer and improving the taste of the food.

[0033] In the above technical solution, the first heating device is arranged opposite to the first cavity. Therefore, during the operation of the first heating device, the first cavity can be heated, so that the aroma in the first cavity is heated and heated. After the aroma in the first cavity is heated and heated, it can be transferred from the first cavity to the cooking cavity, thereby realizing the transfer of aroma and participating in the cooking of ingredients in the cooking cavity.

[0034] In the above technical solution, during the cooking process, due to heat, steam disturbance and other reasons, the original aroma substances of the food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure differences caused by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. The first cavity is used to collect the aroma carried by the steam during the cooking process of the food, and released in one or both of the simmering stage and the insulation stage, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0035] In some technical solutions, optionally, the first cavity collects aroma by condensation. Specifically, the material of the first cavity is selected from heat-absorbing materials such as metal and glass. After the steam enters the first cavity, the steam temperature can be reduced and condensed after contacting the first cavity to form liquid and be stored in the first cavity.

[0036] In addition, the control device of the cooking equipment proposed in this application also has the following additional technical features.

[0037] In some technical solutions, optionally, after the heating stage and before the rice stewing stage or the heat preservation stage, the second control unit is also used to: during the boiling stage, control the operation of the second heating device until the temperature of the cooking chamber is maintained in the target range for a duration greater than the target time; wherein the lower limit value of the target range is greater than or equal to the first temperature value.

[0038] In this technical solution, a boiling stage is set so that the material can continue to boil by maintaining the temperature in the cooking cavity within a target range. During this process, the cooking ingredients can continuously release aromatic steam, thereby achieving continuous collection of the aroma.

[0039] In the above technical scheme, the above boiling stage can be combined with the cooking of the ingredients, so that the aroma can be continuously collected while the ingredients are being cooked. In this process, the aroma can be collected without setting up a separate cooking stage, thereby reducing the impact of the aroma collection on the cooking process of the ingredients.

[0040] In some technical solutions, optionally, the first temperature value is greater than or equal to 90 degrees Celsius.

[0041] In this technical solution, the value of the first temperature is limited. By selecting the first temperature value as 90 degrees Celsius, at this temperature, the food in the cooking cavity can generate steam, thereby bringing out the aroma, which can be collected by the first cavity.

[0042] In the above technical solution, the first temperature value may be 93 degrees Celsius, 95 degrees Celsius, or other temperature values, which may be set according to actual needs.

[0043] In some technical solutions, optionally, in the heating stage, the second heating device operates at a first power, in the rice cooking stage, the second heating device operates at a second power or stops operating, and in the heat preservation stage, the second heating device operates at a third power; wherein the first power is greater than the second power, and the first power is greater than the third power.

[0044] In this technical solution, by limiting the first power to be greater than the second power, the food in the cooking cavity can be quickly heated up, thereby generating steam carrying aroma and shortening the cooking time of the food, thereby reducing the overall cooking time of the food.

[0045] In addition, relative to the first power, the second power is lower than the first power. Similarly, the third power is lower than the first power. Therefore, during the simmering stage and / or the heat preservation stage, the cooking cavity can reduce the steam rate generated by the food while cooking the food, thereby locking the aroma released by the first cavity into the food and the cooking cavity.

[0046] Specifically, when the second heating device is running at the second power or stops running, the temperature of the food in the cooking cavity remains unchanged or slowly decreases. At this time, the aroma in the first cavity can enter the cooking cavity and be stored or condensed in the cooking cavity, thereby increasing the aroma content of the food and / or the cooking cavity.

[0047] During the heat preservation stage, the second heating device operates at a third power to keep the cooked food warm at a suitable temperature. Normally, during the heat preservation stage, the temperature of the food in the cooking cavity is lower than the first temperature value. At this time, the aroma in the first cavity can enter the cooking cavity and be stored or condensed in the cooking cavity, thereby increasing the aroma content of the food and / or the cooking cavity.

[0048] In some technical solutions, optionally, the cooking device also includes a cover, and after the rice stewing stage and / or the heat preservation stage, the second control unit is also used to: obtain the open and closed state of the cover; when the cover switches from an open state to a closed state, control the first heating device to operate for a first time period.

[0049] In this technical solution, the operation of the first heating device is controlled by obtaining the opening and closing state of the cover. In this process, the cooking cavity can be automatically replenished with aroma after the user opens and closes the cover.

[0050] In the above technical solution, it can be achieved that aroma can be emitted outward every time the cooking cavity is opened, thereby achieving aroma enhancement effects such as fragrant aroma when the lid is opened and enhanced aroma of ingredients.

[0051] According to a third aspect of the present invention, the present invention provides a control device for a cooking device, comprising a processor and a memory, wherein the memory stores programs or instructions that can be run on the processor, and when the programs or instructions are executed by the processor, the steps of any of the methods described above are implemented.

[0052] According to a fourth aspect of the present invention, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of any one of the methods described above are implemented.

[0053] According to a fifth aspect of the present invention, there is provided a cooking device, comprising: a control device as described above for any cooking device; and / or a readable storage medium as described above.

[0054] According to a sixth aspect of the present invention, the present invention provides a cooking device, comprising: a cooking cavity; a first cavity connected to the cooking cavity; a first heating device, arranged opposite to the first cavity, for heating the first cavity; a second heating device, arranged opposite to the cooking cavity, for heating the above-mentioned cooking cavity; a controller, connected to the first heating device and the second heating device, for executing the steps of any one of the methods described above.

[0055] In some technical schemes, optionally, the cooking device also includes: a main body, a first cavity and a first heating device are arranged on the main body; a pot body, arranged on the main body; a cover body, which is arranged on the pot body to form a cooking cavity, and a steam collecting port is arranged on the cover body; a channel, which is arranged on the main body and the cover body, connecting the steam collecting port and the first cavity.

[0056] In this technical solution, the first cavity is arranged on the main body rather than on the cover body, so as to prevent the first cavity from moving with the movement of the cover body. In this process, it can be prevented that when the cover body is flipped, the liquid condensed in the first cavity is not scattered out of the first cavity and the cooking cavity through the channel, thereby being misunderstood by the user as a failure of the cooking device. At the same time, the probability of the condensed liquid in the first cavity spilling is also reduced.

[0057] In the above technical solution, a steam collecting port is provided, which is connected to the channel and then to the first cavity so as to introduce steam into the first cavity. By providing it on the cover body, the probability of the steam collecting port being blocked by food during cooking is reduced, thereby improving the reliability of the operation of the cooking device.

[0058] In some technical solutions, optionally, the cooking device further includes: a reflux port, which is provided on the cover body, communicated with the channel, and is located on a side facing the pot body.

[0059] In this technical solution, a reflux port is provided so that the steam generated in the first cavity can pass through the channel and condense at the reflux port to form liquid that drips into the cooking cavity.

[0060] During this process, the condensed liquid can directly drip onto the food being cooked and continue to participate in the cooking of the food. During this process, the aroma emitted by the food during the cooking process can be collected to the greatest extent and flow back into the cooking cavity, thereby enhancing the aroma of the food after cooking.

[0061] In some technical solutions, optionally, the cooking device includes one of the following: an electric rice cooker, an electric pressure cooker, and an electric steamer.

[0062] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] 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:

[0064] Figure 1 A schematic diagram showing a flow chart of a method for controlling a cooking device in an embodiment of the present application is shown;

[0065] Figure 2 A schematic block diagram of a control device for a cooking device in an embodiment of the present application is shown;

[0066] Figure 3 A schematic block diagram showing another control device of a cooking device in an embodiment of the present application is shown;

[0067] Figure 4 A schematic diagram of the structure of a cooking device in an embodiment of the present application is shown;

[0068] Figure 5 A schematic diagram showing the cooking stages in an embodiment of the present application is shown.

[0069] in, Figure 4 The corresponding relationship between the reference numerals and the component names is as follows:

[0070] 402 cooking cavity, 404 first cavity, 406 first heating device, 408 second heating device, 410 controller, 412 body, 414 pot body, 416 cover body, 418 steam collecting port, 420 channel, 422 reflux port. DETAILED DESCRIPTION

[0071] In order to more clearly understand the above aspects, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0072] 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.

[0073] In one embodiment of the present application, Figure 1 As shown, a control method for a cooking device is provided, the cooking device comprising a cooking cavity, a first cavity connected to the cooking cavity, a first heating device for heating the first cavity, and a second heating device for heating the cooking cavity, the control method comprising:

[0074] Step 102, a heating stage, controlling the second heating device to operate until the temperature of the cooking cavity reaches a first temperature value;

[0075] Step 104, during the rice stewing stage and / or the heat preservation stage, controlling the first heating device to operate.

[0076] The embodiment of the present application proposes a control method for a cooking device. By running the above control method, the aroma generated during the cooking process of the food in the cooking cavity can be collected, and then in one or both of the cooking stage and the heat preservation stage, the first heating device is controlled to operate so as to release the aroma collected in the first cavity. At this time, the released aroma can participate in the cooking of the food in the cooking cavity again, thereby increasing the amount of aroma emitted by the food after cooking, thereby making the aroma of the cooked food richer and improving the taste of the food.

[0077] In the above embodiment, the first heating device is arranged opposite to the first cavity. Therefore, during the operation of the first heating device, the first cavity can be heated, so that the aroma in the first cavity is heated and heated. After the aroma in the first cavity is heated and heated, it can be transferred from the first cavity to the cooking cavity, thereby realizing the transfer of the aroma and participating in the cooking of the ingredients in the cooking cavity.

[0078] In the above embodiment, during the cooking process, due to heat, steam disturbance and other reasons, the aroma substances of the original food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure generated by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. The first cavity is used to collect the aroma carried by the steam during the cooking process of the food, and release it in one or both of the simmering stage and the insulation stage, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0079] In some embodiments, optionally, the first cavity collects aroma by condensation. Specifically, the material of the first cavity is selected from heat-absorbing materials such as metal and glass. After the steam enters the first cavity, the steam temperature can be reduced and condensed after contacting the first cavity to form liquid and be stored in the first cavity.

[0080] In some embodiments, optionally, the first heating device and the second heating device can adopt the same heating principle for heating, such as contact heating, thermal radiation heating, or electromagnetic heating, which can be set according to actual use needs and will not be described in detail here.

[0081] In some embodiments, optionally, the first heating device may be a heating plate or a heating tube.

[0082] In some embodiments, the second heating device may optionally be an electromagnetic heating coil or a heating plate.

[0083] In some embodiments, the cooking stage can be understood as the stage before the end of cooking.

[0084] In some embodiments, the keep warm stage can be understood as the stage after the cooking is completed.

[0085] In some embodiments, optionally, after the heating stage and before the rice stewing stage or the heat preservation stage, it also includes: a boiling stage, controlling the second heating device to operate until the temperature of the cooking chamber is maintained in the target range for a duration greater than the target time; wherein the lower limit value of the target range is greater than or equal to the first temperature value.

[0086] In this embodiment, a boiling stage is set so that the material can continue to boil by maintaining the temperature in the cooking cavity within a target range. During this process, the cooking ingredients can continuously release aromatic steam, thereby achieving continuous collection of aroma.

[0087] In the above embodiment, the boiling stage can be combined with the cooking of the food, so that the aroma can be continuously collected while the food is being cooked. In this process, the aroma can be collected without setting up a separate cooking stage, thereby reducing the impact of the aroma collection on the cooking process of the food.

[0088] In some embodiments, optionally, it also includes: obtaining the amount of ingredients; and determining the target duration according to the amount of ingredients.

[0089] In the above embodiment, the target duration is not fixed, but is determined according to the amount of the food being cooked, so as to ensure that the aroma can be collected to the greatest extent.

[0090] Specifically, a mapping relationship between the amount of ingredients and the target duration is pre-constructed, and then after the user puts the ingredients into the cooking cavity, the target duration is determined according to the amount of ingredients put in by the user based on the mapping relationship.

[0091] In some embodiments, optionally, it also includes: obtaining the type of ingredients, and determining the target duration based on the type of ingredients and the amount of ingredients.

[0092] Specifically, a mapping relationship between the amount of ingredients, the type of ingredients and the target duration is pre-constructed, and then after the user puts the ingredients into the cooking cavity, the target duration is determined according to the amount of ingredients put in by the user based on the mapping relationship.

[0093] In some embodiments, optionally, the first temperature value is greater than or equal to 90 degrees Celsius.

[0094] In this embodiment, the value of the first temperature is limited by selecting 90 degrees Celsius as the first temperature so that at this temperature, the food in the cooking cavity can generate steam, thereby bringing out the aroma, which can be collected by the first cavity.

[0095] In the above embodiment, the first temperature value may be 93 degrees Celsius, 95 degrees Celsius, or other temperature values, which may be set according to actual needs.

[0096] In some embodiments, optionally, in the heating stage, the second heating device operates at a first power, in the rice cooking stage, the second heating device operates at a second power or stops operating, and in the heat preservation stage, the second heating device operates at a third power; wherein the first power is greater than the second power, and the first power is greater than the third power.

[0097] In this embodiment, the first power is limited to be greater than the second power so that the food in the cooking cavity can be quickly heated up, thereby generating steam carrying aroma and shortening the cooking time of the food, thereby reducing the overall cooking time of the food.

[0098] In addition, relative to the first power, the second power is lower than the first power. Similarly, the third power is lower than the first power. Therefore, during the simmering stage and / or the heat preservation stage, the cooking cavity can reduce the steam rate generated by the food while cooking the food, thereby locking the aroma released by the first cavity into the food and the cooking cavity.

[0099] Specifically, when the second heating device is running at the second power or stops running, the temperature of the food in the cooking cavity remains unchanged or slowly decreases. At this time, the aroma in the first cavity can enter the cooking cavity and be stored or condensed in the cooking cavity, thereby increasing the aroma content of the food and / or the cooking cavity.

[0100] During the heat preservation stage, the second heating device operates at a third power to keep the cooked food warm at a suitable temperature. Normally, during the heat preservation stage, the temperature of the food in the cooking cavity is lower than the first temperature value. At this time, the aroma in the first cavity can enter the cooking cavity and be stored or condensed in the cooking cavity, thereby increasing the aroma content of the food and / or the cooking cavity.

[0101] In some embodiments, optionally, the cooking device also includes a cover, and after the rice stewing stage and / or the heat preservation stage, the control method also includes: obtaining the open and closed state of the cover; when the cover switches from an open state to a closed state, controlling the first heating device to operate for a first time period.

[0102] In this embodiment, the opening and closing state of the cover is obtained, and then the operation of the first heating device is controlled according to the opening and closing state of the cover. In this process, the cooking cavity can be automatically replenished with aroma after the user opens and closes the cover.

[0103] In the above embodiment, it is possible to emit aroma every time the cooking cavity is opened, thereby achieving aroma enhancement effects such as fragrant aroma when the lid is opened and enhanced aroma of food.

[0104] In some embodiments, optionally, the value of the first duration may be a fixed value, such as 30 seconds or 1 minute.

[0105] In some embodiments, the first duration can be determined according to the type and amount of the ingredients being cooked, such as by pre-building a relationship between the type and amount of the ingredients and the first duration, and then after determining the type and amount of the ingredients, the first duration can be determined based on the relationship.

[0106] In some embodiments, taking cooking rice as an example, when aroma is supplemented in the aroma-braising stage, the control process of the cooking device is divided into five stages:

[0107] 1. Preparation: The user puts the ingredients into the cooking container (i.e., the cooking cavity);

[0108] 2. Heating: The heating plate (i.e., the second heating device) starts to work, heating the food in the inner pot to a certain temperature greater than or equal to 90°C (the temperature at which steam can be generated under one atmosphere of pressure). At this time, steam is generated in the inner pot and enters the storage cavity (i.e., the first cavity) through the steam collection port. When the steam encounters the cold storage cavity, it is liquefied into water and stored;

[0109] 3. Maintain cooking temperature during the boiling stage: The heating plate continues to work, maintaining the temperature greater than or equal to 90°C (the temperature that can generate steam under one atmosphere of pressure). At this time, the steam continues to enter the storage chamber through the steam collection port, is condensed and collected, and the excess uncondensed steam is discharged.

[0110] 4. Aroma-simmering stage: During this process, the heating plate stops working or works at low power to keep the temperature of the rice slowly decreasing or remaining unchanged. At this time, the heater (i.e., the first heating device) starts working to heat the water in the storage cavity and evaporate it into water vapor + aroma, which enters the inner pot through the gas passage, increasing the aroma content of the inner pot space;

[0111] 5. Cooking is finished. In some embodiments, taking cooking rice as an example, when aroma is added during the heat preservation stage, the control process of the cooking device is divided into four stages:

[0112] 1. Preparation: The user puts the ingredients into the cooking container (i.e., the cooking cavity);

[0113] 2. Heating: The heating plate (also known as the second heating device) starts working and heats the ingredients in the inner pot to a certain temperature greater than or equal to 90°C (the temperature that can produce steam under one atmosphere of pressure). At this time, the condensation and reflux modules work normally, collecting the water vapor generated by cooking and condensing it into water, which enters the space for storing aroma.

[0114] 3. Maintain cooking temperature during the boiling stage: The heating plate continues to work, maintaining the temperature greater than or equal to 90°C (the temperature that can generate steam under one atmosphere of pressure). At this time, the condensation and reflux module (such as the cavity wall or channel of the first cavity) works normally, collecting the water vapor generated by cooking and condensing it into water, which enters the space for storing aroma.

[0115] 4. End of cooking: In this process, the cooking device enters the insulation stage, at which the heater (i.e., the first heating device) starts to work, heating the water in the storage cavity to evaporate into water vapor + aroma, which enters the inner pot through the gas passage, increasing the aroma content of the inner pot space. In this process, the heater can intermittently heat to generate steam, for example, spray once when the user opens and closes the lid, to ensure that the lid is fragrant every time it is opened.

[0116] In one embodiment, if Figure 5 As shown, the cooking process of the cooking equipment is divided into a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage and a heat preservation stage.

[0117] Among them, the stewing stage proposed in this application is also the rice stewing stage.

[0118] Specifically, in the water absorption stage, the cooking cavity maintains the temperature at T1 for a time t1, wherein t1 is less than 18 minutes. During this process, a transition is made according to the maintenance time to enter a temperature rise stage.

[0119] In one of the embodiments, the bottom of the cooking cavity is intermittently heated during the water absorption stage.

[0120] In the heating stage, the temperature of the cooking cavity rises. For example, if the bottom of the cooking cavity is heated, the temperature inside the cooking cavity reaches 90°C when detected by the temperature measuring probe on the upper cover of the cooking cavity, and the boiling stage is entered.

[0121] In one of the embodiments, the upper cover temperature measuring probe detects that the temperature in the cooking cavity rises to above 95° C. and enters the boiling stage.

[0122] Specifically, the upper cover temperature measuring probe in the cooking cavity is used to detect that the steam temperature in the cooking cavity reaches 95° C. and enters the boiling stage.

[0123] The temperature of the cooking chamber rises to 98°C and enters the boiling stage.

[0124] In the boiling stage, the cooking cavity is continuously heated, such as the bottom of the cooking cavity is continuously heated, so that the rice water in the cooking cavity boils and the water is boiled dry. When the temperature measured at the temperature measuring point at the bottom of the cooking cavity is above 100° C., the rice stewing stage is entered.

[0125] In one of the embodiments, when the temperature at the bottom temperature measuring point in the cooking cavity is 125° C., the rice stewing stage begins.

[0126] In the rice stewing stage, the temperature of the rice is maintained above 90°C for t2, where t2 is 0min-18min. When the duration of the rice stewing stage reaches t2, the heat preservation stage is entered. In the rice stewing stage, the cooking chamber is intermittently heated, such as the bottom of the cooking chamber is intermittently heated.

[0127] Among them, t2 can be selected from 5min to 13min as needed.

[0128] In the heat preservation stage, the cooking cavity is kept warm to maintain the temperature in the cooking cavity at T2, wherein T2 is between 50°C and 85°C.

[0129] In one embodiment, T2 is between 55°C and 65°C.

[0130] In one embodiment, before the water absorption stage, there is also a pre-water absorption temperature rise stage, in which the cooking cavity is heated to heat the rice water in the cooking cavity until the temperature of the rice water rises to T1, wherein T1 is between 50°C and 70°C, such as 60°C.

[0131] Specifically, in the temperature rising stage before water absorption, if the temperature of the rice water in the cooking cavity reaches T1, it enters the water absorption stage.

[0132] In one embodiment, if Figure 2 As shown, the present invention provides a control device 200 for a cooking device, the cooking device comprising a cooking cavity, a first cavity connected to the cooking cavity, a first heating device for heating the first cavity, and a second heating device for heating the cooking cavity, the control device comprising: a first control unit 202, for controlling the operation of the second heating device in a heating stage until the temperature of the cooking cavity reaches a first temperature value; a second control unit 204, for controlling the operation of the first heating device in a rice stewing stage and / or a heat preservation stage.

[0133] The embodiment of the present application proposes a control device 200 for a cooking device, which can collect the aroma generated during the cooking process of the food in the cooking cavity, and then release the aroma collected in the first cavity by controlling the operation of the first heating device in one or both of the cooking stage and the heat preservation stage. At this time, the released aroma can participate in the cooking of the food in the cooking cavity again, thereby increasing the amount of aroma emitted by the food after cooking, thereby making the aroma of the cooked food richer and improving the taste of the food.

[0134] In the above embodiment, the first heating device is arranged opposite to the first cavity. Therefore, during the operation of the first heating device, the first cavity can be heated, so that the aroma in the first cavity is heated and heated. After the aroma in the first cavity is heated and heated, it can be transferred from the first cavity to the cooking cavity, thereby realizing the transfer of the aroma and participating in the cooking of the ingredients in the cooking cavity.

[0135] In the above embodiment, during the cooking process, due to heat, steam disturbance and other reasons, the aroma substances of the original food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure generated by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. The first cavity is used to collect the aroma carried by the steam during the cooking process of the food, and release it in one or both of the simmering stage and the insulation stage, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0136] In some embodiments, optionally, the first cavity collects aroma by condensation. Specifically, the material of the first cavity is selected from heat-absorbing materials such as metal and glass. After the steam enters the first cavity, the steam temperature can be reduced and condensed after contacting the first cavity to form liquid and be stored in the first cavity.

[0137] In some embodiments, optionally, the first heating device and the second heating device can adopt the same heating principle for heating, such as contact heating, thermal radiation heating, or electromagnetic heating, which can be set according to actual use needs and will not be described in detail here.

[0138] In some embodiments, optionally, the first heating device may be a heating plate or a heating tube.

[0139] In some embodiments, the second heating device may optionally be an electromagnetic heating coil or a heating plate.

[0140] In some embodiments, the cooking stage can be understood as the stage before the end of cooking.

[0141] In some embodiments, the keep warm stage can be understood as the stage after the cooking is completed.

[0142] In some embodiments, optionally, after the heating stage and before the rice stewing stage or the heat preservation stage, the second control unit 204 is also used for: during the boiling stage, controlling the operation of the second heating device until the temperature of the cooking chamber is maintained in the target range for a duration greater than the target time; wherein the lower limit value of the target range is greater than or equal to the first temperature value.

[0143] In this embodiment, a boiling stage is set so that the material can continue to boil by maintaining the temperature in the cooking cavity within a target range. During this process, the cooking ingredients can continuously release aromatic steam, thereby achieving continuous collection of aroma.

[0144] In the above embodiment, the boiling stage can be combined with the cooking of the food, so that the aroma can be continuously collected while the food is being cooked. In this process, the aroma can be collected without setting up a separate cooking stage, thereby reducing the impact of the aroma collection on the cooking process of the food.

[0145] In some embodiments, optionally, it also includes: obtaining the amount of ingredients; and determining the target duration according to the amount of ingredients.

[0146] In the above embodiment, the target duration is not fixed, but is determined according to the amount of the food being cooked, so as to ensure that the aroma can be collected to the greatest extent.

[0147] Specifically, a mapping relationship between the amount of ingredients and the target duration is pre-constructed, and then after the user puts the ingredients into the cooking cavity, the target duration is determined according to the amount of ingredients put in by the user based on the mapping relationship.

[0148] In some embodiments, optionally, it also includes: obtaining the type of ingredients, and determining the target duration based on the type of ingredients and the amount of ingredients.

[0149] Specifically, a mapping relationship between the amount of ingredients, the type of ingredients and the target duration is pre-constructed, and then after the user puts the ingredients into the cooking cavity, the target duration is determined according to the amount of ingredients put in by the user based on the mapping relationship.

[0150] In some embodiments, optionally, the first temperature value is greater than or equal to 90 degrees Celsius.

[0151] In this embodiment, the value of the first temperature is limited by selecting 90 degrees Celsius as the first temperature so that at this temperature, the food in the cooking cavity can generate steam, thereby bringing out the aroma, which can be collected by the first cavity.

[0152] In the above embodiment, the first temperature value may be 93 degrees Celsius, 95 degrees Celsius, or other temperature values, which may be set according to actual needs.

[0153] In some embodiments, optionally, in the heating stage, the second heating device operates at a first power, in the rice cooking stage, the second heating device operates at a second power or stops operating, and in the heat preservation stage, the second heating device operates at a third power; wherein the first power is greater than the second power, and the first power is greater than the third power.

[0154] In this embodiment, the first power is limited to be greater than the second power so that the food in the cooking cavity can be quickly heated up, thereby generating steam carrying aroma and shortening the cooking time of the food, thereby reducing the overall cooking time of the food.

[0155] In addition, relative to the first power, the second power is lower than the first power. Similarly, the third power is lower than the first power. Therefore, during the simmering stage and / or the heat preservation stage, the cooking cavity can reduce the steam rate generated by the food while cooking the food, thereby locking the aroma released by the first cavity into the food and the cooking cavity.

[0156] Specifically, when the second heating device is running at the second power or stops running, the temperature of the food in the cooking cavity remains unchanged or slowly decreases. At this time, the aroma in the first cavity can enter the cooking cavity and be stored or condensed in the cooking cavity, thereby increasing the aroma content of the food and / or the cooking cavity.

[0157] During the heat preservation stage, the second heating device operates at a third power to keep the cooked food warm at a suitable temperature. Normally, during the heat preservation stage, the temperature of the food in the cooking cavity is lower than the first temperature value. At this time, the aroma in the first cavity can enter the cooking cavity and be stored or condensed in the cooking cavity, thereby increasing the aroma content of the food and / or the cooking cavity.

[0158] In some embodiments, optionally, the cooking device also includes a cover. After the rice stewing stage and / or the heat preservation stage, the second control unit 204 is also used to: obtain the open and closed state of the cover; when the cover switches from an open state to a closed state, control the first heating device to operate for a first time period.

[0159] In this embodiment, the opening and closing state of the cover is obtained, and then the operation of the first heating device is controlled according to the opening and closing state of the cover. In this process, the cooking cavity can be automatically replenished with aroma after the user opens and closes the cover.

[0160] In the above embodiment, it is possible to emit aroma every time the cooking cavity is opened, thereby achieving aroma enhancement effects such as fragrant aroma when the lid is opened and enhanced aroma of food.

[0161] In some embodiments, optionally, the value of the first duration may be a fixed value, such as 30 seconds or 1 minute.

[0162] In some embodiments, the first duration can be determined according to the type and amount of the ingredients being cooked, such as by pre-building a relationship between the type and amount of the ingredients and the first duration, and then after determining the type and amount of the ingredients, the first duration can be determined based on the relationship.

[0163] In one embodiment, if Figure 3 As shown, the present invention provides a control device 300 for a cooking device, including a processor 302 and a memory 304. The memory 304 stores programs or instructions that can be run on the processor 302. When the programs or instructions are executed by the processor 302, the steps of any of the above methods are implemented.

[0164] In one embodiment, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of any of the above methods are implemented.

[0165] In one embodiment, the present invention provides a cooking device, comprising: a control device as any of the above cooking devices; and / or a readable storage medium as described above.

[0166] In one embodiment, if Figure 4As shown, the present invention provides a cooking device, including: a cooking cavity 402; a first cavity 404, which is connected to the cooking cavity 402; a first heating device 406, which is arranged opposite to the first cavity 404 and is used to heat the first cavity 404; a second heating device 408, which is arranged opposite to the cooking cavity 402 and is used to heat the above-mentioned cooking cavity 402; a controller 410, which is connected to the first heating device 406 and the second heating device 408, and is used to execute the steps of any of the methods described above.

[0167] In some embodiments, optionally, the cooking device also includes: a main body 412, a first cavity 404 and a first heating device 406 are disposed on the main body 412; a pot body 414, disposed on the main body 412; a cover body 416, which is disposed on the pot body 414 to form a cooking cavity 402, and a steam collecting port 418 is disposed on the cover body 416; a channel 420, which is disposed on the main body 412 and the cover body 416, connecting the steam collecting port 418 with the first cavity 404.

[0168] In this embodiment, the first cavity 404 is disposed on the main body 412 rather than on the cover 416, so as to prevent the first cavity 404 from moving with the movement of the cover 416. In this process, it can be prevented that when the cover 416 is flipped, the condensed liquid in the first cavity 404 is scattered out of the first cavity 404 and the cooking cavity 402 through the channel 420, thereby preventing the user from misinterpreting it as a malfunction of the cooking device. At the same time, the probability of the condensed liquid in the first cavity 404 spilling is reduced.

[0169] In the above embodiment, the steam collecting port 418 is provided, which is connected to the channel 420 and then to the first cavity 404, so as to introduce steam into the first cavity 404. By providing it on the cover 416, the probability of the steam collecting port 418 being blocked by food during cooking is reduced, thereby improving the reliability of the operation of the cooking device.

[0170] In some embodiments, optionally, the cooking device further includes: a reflux port 422 , which is disposed on the cover 416 , communicated with the channel 420 , and is located on a side facing the pot body 414 .

[0171] In this embodiment, the reflux port 422 is provided so that the steam generated in the first cavity 404 can pass through the channel 420 and condense at the reflux port 422 to form liquid that drips into the cooking cavity 402 .

[0172] During this process, the condensed liquid can directly drip onto the food being cooked and continue to participate in the cooking of the food. During this process, the aroma emitted by the food during the cooking process can be collected to the greatest extent and flow back into the cooking cavity 402, thereby enhancing the aroma of the food after cooking.

[0173] In some embodiments, optionally, the cooking device includes one of the following: an electric rice cooker, an electric pressure cooker, and an electric steamer.

[0174] The term "first" or "second" in the specification and claims of the present application may include one or more of the features explicitly or implicitly. In the textual description of the present invention, unless otherwise specified, "plurality" means two or more. In addition, "and / or" in the specification and claims means at least one of the connected objects, and the character " / " generally means that the objects connected before and after are in an "or" relationship.

[0175] In the claims, specification and drawings of the present invention, the term "multiple" refers to two or more than two. Unless otherwise clearly defined, the orientation or position relationship indicated by the terms "upper" and "lower" is based on the orientation or position relationship shown in the drawings, which is only for the purpose of more conveniently describing the present invention and making the description process simpler, rather than indicating or implying that the device or element referred to must have the specific orientation described, be constructed and operated in a specific orientation, so these descriptions cannot be understood as limiting the present invention; the terms "connect", "install", "fix" and the like should be understood in a broad sense. For example, "connection" can be a fixed connection between multiple objects, or a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects, or an indirect connection between multiple objects through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood based on the specific circumstances of the above data.

[0176] In the claims, specification and drawings of the present invention, the description of the terms "one embodiment", "some embodiments", "specific embodiments" and the like means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In the claims, specification and drawings of the present invention, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0177] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a cooking cavity, a first cavity connected to the cooking cavity, a first heating device for heating the first cavity, and a second heating device for heating the cooking cavity, and the control method comprises: In the heating stage, the second heating device is controlled to operate until the temperature of the cooking cavity reaches a first temperature value; During the rice stewing stage and / or the heat preservation stage, the first heating device is controlled to operate.

2. The control method of the cooking device according to claim 1, characterized in that: After the heating stage and before the rice-cooking stage or the heat-keeping stage, the method further includes: In the boiling stage, the second heating device is controlled to operate until the temperature of the cooking cavity is maintained in the target interval for a duration greater than a target duration; Wherein, the lower limit value of the target interval is greater than or equal to the first temperature value.

3. The control method of cooking equipment according to claim 1, characterized in that: The first temperature value is greater than or equal to 90 degrees Celsius.

4. The control method of a cooking device according to any one of claims 1 to 3, characterized in that: In the heating stage, the second heating device operates at the first power; in the rice cooking stage, the second heating device operates at the second power or stops operating; in the heat preservation stage, the second heating device operates at the third power; The first power is greater than the second power, and the first power is greater than the third power.

5. The control method of a cooking device according to any one of claims 1 to 3, characterized in that: The cooking device further comprises a cover body, and after the rice stewing stage and / or after the heat preservation stage, the control method further comprises: Acquiring the open and closed state of the cover; When the cover body is switched from an open state to a closed state, the first heating device is controlled to operate for a first time period.

6. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity, a first cavity connected to the cooking cavity, a first heating device for heating the first cavity, and a second heating device for heating the cooking cavity, and the control device comprises: a first control unit, used to control the second heating device to operate in a heating stage until the temperature of the cooking cavity reaches a first temperature value; The second control unit is used to control the operation of the first heating device during the rice cooking stage and / or the heat preservation stage.

7. A control device for a cooking device, characterized in that: The method comprises a processor and a memory, wherein the memory stores a program or instruction that can be run on the processor, and when the program or instruction is executed by the processor, the steps of the method according to any one of claims 1 to 5 are implemented.

8. A readable storage medium, characterized in that: The readable storage medium stores a program or an instruction, and when the program or the instruction is executed by a processor, the steps of the method according to any one of claims 1 to 5 are implemented.

9. A cooking device, characterized in that: include: A control device for a cooking device as claimed in claim 6 or 7; and / or The readable storage medium as claimed in claim 8.

10. A cooking device, characterized in that: include: Cooking chamber; a first cavity, connected to the cooking cavity; a first heating device, disposed opposite to the first cavity and used for heating the first cavity; a second heating device, disposed opposite to the cooking cavity and used for heating the cooking cavity; A controller, connected to the first heating device and the second heating device, is used to perform the steps of the method as claimed in any one of claims 1 to 5.

11. The cooking device according to claim 10, characterized in that The cooking device also includes: A body, wherein the first cavity and the first heating device are arranged on the body; A pot body, arranged on the main body; A cover body, which is arranged on the pot body to form the cooking cavity, and a steam collecting port is arranged on the cover body; A channel is provided on the main body and the cover body, and connects the steam collecting port with the first cavity.

12. The cooking device according to claim 11, characterized in that The cooking device also includes: The reflux port is arranged on the cover body, communicated with the channel, and located on a side facing the pot body.

13. The cooking device according to any one of claims 10 to 12, characterized in that The cooking device comprises one of the following: Rice cooker, electric pressure cooker, electric steamer.

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