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

Abstract

The invention provides cooking equipment, a control method and device thereof and a readable storage medium, and the control method comprises the steps: obtaining parameter information of a water-material mixture in a cooking cavity, the parameter information comprises one of the following information: temperature information of a water-matter mixture, an acid-base value of steam formed by the water-matter mixture and stale substance content information of the steam formed by the water-matter mixture; and under the condition that the parameter information meets the corresponding judgment condition, the collection device is controlled to start running.

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] Rice releases aroma during the cooking process, and the presence of the aroma will affect the taste of the cooked rice.

[0003] In the related technical solution, the above aroma can be collected and returned to the cooking cavity to participate in the cooking of rice again, thereby achieving the effect of enhancing the aroma of rice.

[0004] Among them, the cooking of rice goes through three stages, namely the early cooking stage, the middle cooking stage and the late cooking stage. However, in the early cooking stage, the rice will release an unpleasant stale smell. If the unpleasant stale smell is collected while collecting the aroma and re-involved in the cooking of the rice, the cooked rice will have a stale smell, affecting the taste of the rice.

[0005] Obviously, determining the timing of collecting aroma directly affects the taste of rice. Summary of the invention

[0006] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0007] To this end, a first aspect of the present invention is to provide a control method for a cooking device.

[0008] A second aspect of the present invention provides a control device for a cooking device.

[0009] A third aspect of the present invention is to provide another control device for a cooking device.

[0010] A fourth aspect of the present invention provides a readable storage medium.

[0011] A fifth aspect of the present invention provides a cooking device.

[0012] 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 and a collecting device, the collecting device being used to collect steam in the cooking cavity, the control method comprising: obtaining parameter information of a water-substance mixture in the cooking cavity, the parameter information comprising one of the following: temperature information of the water-substance mixture, pH value of steam formed by the water-substance mixture, and information on the content of stale substances formed by the steam formed by the water-substance mixture; when the parameter information satisfies corresponding judgment conditions, controlling the collecting device to start operating.

[0013] The technical solution of the present application proposes a control method for a cooking device. By running the control method, the timing of starting the collection device can be determined, and then the collection device can be controlled to start running based on the timing. In this process, the aroma can be collected while avoiding the unpleasant stale taste released by the water-substance mixture.

[0014] In this case, the bad stale taste is avoided from being collected and is reintroduced into the cooking of the rice, which reduces the stale taste of the cooked rice and improves the taste of the rice.

[0015] The technical solution of the present application is implemented based on the following principles. Specifically, by collecting parameter information of the water-matter mixture, the parameter information is compared with the corresponding judgment conditions to determine whether the current moment is a moment that meets the requirements for starting the control collection device.

[0016] The pH value of the steam formed by the water mixture can be understood as the pH value of the steam generated by the water mixture after being heated, that is, pH (Pondus Hydrogenii).

[0017] Specifically, when the steam formed by the water-substance mixture contains an unpleasant stale smell, the steam formed by the water-substance mixture is acidic. At this time, the pH value is relatively small. As the unpleasant stale smell is continuously released and discharged from the cooking chamber, the pH value of the steam formed by the water-substance mixture will gradually increase. Therefore, the pH value of the steam formed by the water-substance mixture can be used as a discriminant factor for identifying the aroma collected by the collection device.

[0018] As can be seen above, as the steam formed by the water-substance mixture is continuously generated, the unpleasant stale taste is continuously released and discharged from the cooking chamber. Therefore, the temperature information of the water-substance mixture can be detected and used as a discriminant factor for identifying the aroma collected by the collection device based on the temperature information.

[0019] In addition, an olfactory sensor can be directly used to measure the content of stale odor substances in the steam formed by the water mixture. In this process, the content of stale odor substances can be directly measured and used as a discriminant factor for identifying the aroma collected by the collection device.

[0020] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0021] In some technical solutions, optionally, when the parameter information includes temperature information of the water mixture, when the parameter information meets the corresponding judgment conditions, the control collection device starts to run, specifically including: when the temperature information reaches a preset temperature range and maintains a first time period, the control collection device starts to run.

[0022] In this technical solution, the gas collected by the collecting device at different times during the cooking process of the cooking equipment can be counted in advance and qualitatively analyzed, so as to know the unpleasant stale taste and aroma in the collected gas at each moment in the cooking process, and then combine it with the temperature of the water mixture, and use it as a discrimination condition for the collection of aroma by the collecting device.

[0023] During this process, the collection device can be controlled by only paying attention to the temperature change of the water mixture in the cooking chamber. No additional sensors are required. While accurately identifying the aroma, the manufacturing cost of the cooking equipment is not increased.

[0024] Specifically, when the temperature information reaches the preset temperature range and is maintained for the first time period, it is considered that the bad stale smell is continuously released and discharged from the cooking cavity and is almost eliminated. This is the middle stage of cooking and is suitable for collecting aroma.

[0025] In some technical solutions, optionally, the first duration can be determined according to the amount of the water mixture.

[0026] Specifically, a correspondence between the amount of the water-substance mixture and the first duration is pre-constructed, and then based on the correspondence, the first duration is selected according to the amount of the water-substance mixture put into the cooking cavity.

[0027] In the above technical solution, the accuracy of the timing of opening the collection device to collect aroma can be improved.

[0028] In some technical solutions, optionally, the lower limit value in the preset temperature range is greater than or equal to 90 degrees Celsius; and / or the ratio of the first time duration to the preset time duration is between 0.2 and 0.8; wherein the preset time duration is the duration during which the temperature of the water mixture is maintained in the preset temperature range in the cooking program corresponding to the water mixture.

[0029] In this technical solution, the lower limit of the preset temperature range is limited by selecting it to be 90 degrees Celsius or above so that at this temperature, the food in the cooking cavity can generate steam, thereby bringing out the aroma, which can be collected by a collection device.

[0030] In the above technical solution, the lower limit value may be 93 degrees Celsius, 95 degrees Celsius, or other temperature values, which may be set according to actual needs.

[0031] In the above technical solution, the ratio is limited to between 0.2 and 0.8 so as to limit the duration of the collection device collecting the aroma, thereby achieving control of the operation duration of the collection device.

[0032] In some technical solutions, optionally, the above ratio can be 0.3, 0.4, 0.5, or 0.7, and can be determined according to actual design requirements. The specific value will not be repeated here.

[0033] In some technical solutions, optionally, when the parameter information includes the pH value of the steam formed by the water mixture, and when the parameter information meets the corresponding judgment conditions, the collection device is controlled to start operating, specifically including: when the pH value of the steam formed by the water mixture is greater than or equal to 6.0, the collection device is controlled to start operating.

[0034] In this technical solution, as can be seen above, when the steam formed by the water-substance mixture contains an unpleasant stale taste, the steam formed by the water-substance mixture is acidic. At this time, the pH value is relatively small. As the unpleasant stale taste is continuously released and discharged from the cooking chamber, the pH value of the steam formed by the water-substance mixture will gradually increase.

[0035] Based on this, if the pH value is detected to be greater than or equal to 6.0, it is considered appropriate to turn on the collection device. At this time, the collection device is controlled to start running to collect the aroma.

[0036] In some technical solutions, optionally, after the collection device starts to run, it also includes: obtaining the continuous operation time of the collection device, and when the continuous operation time of the collection device is greater than or equal to the second time length, controlling the collection device to stop running.

[0037] In some technical solutions, optionally, the ratio of the second duration to the preset duration is between 0.2 and 0.8.

[0038] In some technical solutions, optionally, after the collecting device starts to operate, it also includes: obtaining a cooking state of the cooking device, and when the cooking state indicates that cooking is finished, controlling the collecting device to stop operating.

[0039] In some technical solutions, optionally, when the parameter information includes information on the content of stale substances in the water-substance mixture forming steam, and when the parameter information meets corresponding judgment conditions, the collection device is controlled to start running, specifically including: when the information on the content of stale substances is lower than a preset value, the collection device is controlled to start running.

[0040] In this technical solution, as can be seen above, an olfactory sensor can be directly used to measure the content information of stale odor substances in the steam formed by the water mixture. In this process, the content information of stale odor substances can be directly measured, and then the timing of starting the collection device can be determined based on the stale odor substance content information.

[0041] By setting a preset value, the detected stale odor substance content information can be compared with the preset value. If the stale odor substance content information is less than the preset value, it is considered appropriate to turn on the collection device. At this time, the collection device is controlled to start running to achieve the collection of aroma.

[0042] In some technical solutions, optionally, the stale substance content information may be the content of monosaccharides, disaccharides, organic acids, alcohols, and aldehydes produced by the decomposition of carbohydrates.

[0043] In some technical solutions, optionally, the preset value is less than or equal to 100 ug / kg.

[0044] In some technical solutions, optionally, before obtaining the parameter information of the water-substance mixture in the cooking cavity, the method further includes: controlling a heating device of the cooking device to start operating so as to heat the cooking cavity.

[0045] In this technical solution, the operation of the heating device is controlled to heat the cooking cavity by the heating device, thereby heating the water-object mixture, and the water-object mixture is cooked while generating steam. In this process, the collection of the aroma released by the water-object mixture can be combined with the cooking of the water-object mixture, so that the aroma is collected while the water-object mixture is cooked.

[0046] In some technical solutions, optionally, it also includes: during the rice stewing stage, controlling the collecting device to reflux the condensed steam into the cooking cavity.

[0047] In this technical solution, during the rice stewing stage, the condensed steam is refluxed into the cooking cavity so that the released aroma can be re-involved in the cooking in the cooking cavity, thereby increasing the amount of aroma emitted by the ingredients after cooking, and making the cooked water mixture rich in aroma, thereby improving the edible taste of the water mixture.

[0048] 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 and a collecting device, the collecting device being used to collect steam in the cooking cavity, the control device comprising: an acquisition unit, for acquiring parameter information of a water-substance mixture in the cooking cavity, the parameter information comprising one of the following: temperature information of the water-substance mixture, pH value of steam formed by the water-substance mixture, and information on the content of stale substances formed by the steam formed by the water-substance mixture; and a control unit, for controlling the collecting device to start operating when the parameter information meets corresponding judgment conditions.

[0049] The technical solution of the present application proposes a control device for a cooking device, which can determine the timing of starting the collection device, and then control the collection device to start running based on the timing. In this process, the aroma can be collected while avoiding the unpleasant stale taste released by the water mixture.

[0050] In this case, the bad stale taste is avoided from being collected and is reintroduced into the cooking of the rice, which reduces the stale taste of the cooked rice and improves the taste of the rice.

[0051] The technical solution of the present application is implemented based on the following principles. Specifically, by collecting parameter information of the water-matter mixture, the parameter information is compared with the corresponding judgment conditions to determine whether the current moment is a moment that meets the requirements for starting the control collection device.

[0052] The pH value of the steam formed by the water mixture can be understood as the pH value of the steam generated by the water mixture after being heated, that is, pH (Pondus Hydrogenii).

[0053] Specifically, when the steam formed by the water-substance mixture contains an unpleasant stale smell, the steam formed by the water-substance mixture is acidic. At this time, the pH value is relatively small. As the unpleasant stale smell is continuously released and discharged from the cooking chamber, the pH value of the steam formed by the water-substance mixture will gradually increase. Therefore, the pH value of the steam formed by the water-substance mixture can be used as a discriminant factor for identifying the aroma collected by the collection device.

[0054] As can be seen above, as the steam formed by the water-substance mixture is continuously generated, the unpleasant stale taste is continuously released and discharged from the cooking chamber. Therefore, the temperature information of the water-substance mixture can be detected and used as a discriminant factor for identifying the aroma collected by the collection device based on the temperature information.

[0055] In addition, an olfactory sensor can be directly used to measure the content of stale odor substances in the steam formed by the water mixture. In this process, the content of stale odor substances can be directly measured and used as a discriminant factor for identifying the aroma collected by the collection device.

[0056] In addition, the control device of the cooking equipment proposed in this application also has the following additional technical features.

[0057] In some technical solutions, optionally, when the parameter information includes temperature information of the water mixture, the control unit is used to: when the temperature information reaches a preset temperature range and maintains a first time period, control the collection device to start running.

[0058] In this technical solution, the gas collected by the collecting device at different times during the cooking process of the cooking equipment can be counted in advance and qualitatively analyzed, so as to know the unpleasant stale taste and aroma in the collected gas at each moment in the cooking process, and then combine it with the temperature of the water mixture, and use it as a discrimination condition for the collection of aroma by the collecting device.

[0059] During this process, the collection device can be controlled by only paying attention to the temperature change of the water mixture in the cooking chamber. No additional sensors are required. While accurately identifying the aroma, the manufacturing cost of the cooking equipment is not increased.

[0060] Specifically, when the temperature information reaches the preset temperature range and is maintained for the first time period, it is considered that the bad stale smell is continuously released and discharged from the cooking cavity and is almost eliminated. This is the middle stage of cooking and is suitable for collecting aroma.

[0061] In some technical solutions, optionally, the first duration can be determined according to the amount of the water mixture.

[0062] Specifically, a correspondence between the amount of the water-substance mixture and the first duration is pre-constructed, and then based on the correspondence, the first duration is selected according to the amount of the water-substance mixture put into the cooking cavity.

[0063] In the above technical solution, the accuracy of the timing of opening the collection device to collect aroma can be improved.

[0064] In some technical solutions, optionally, the lower limit value in the preset temperature range is greater than or equal to 90 degrees Celsius; and / or the ratio of the first time duration to the preset time duration is between 0.2 and 0.8; wherein the preset time duration is the duration during which the temperature of the water mixture is maintained in the preset temperature range in the cooking program corresponding to the water mixture.

[0065] In this technical solution, the lower limit of the preset temperature range is limited by selecting it to be 90 degrees Celsius or above so that at this temperature, the food in the cooking cavity can generate steam, thereby bringing out the aroma, which can be collected by a collection device.

[0066] In the above technical solution, the lower limit value may be 93 degrees Celsius, 95 degrees Celsius, or other temperature values, which may be set according to actual needs.

[0067] In the above technical solution, the ratio is limited to between 0.2 and 0.8 so as to limit the duration of the collection device collecting the aroma, thereby achieving control of the operation duration of the collection device.

[0068] In some technical solutions, optionally, the above ratio can be 0.3, 0.4, 0.5, or 0.7, and can be determined according to actual design requirements. The specific value will not be repeated here.

[0069] In some technical solutions, optionally, when the parameter information includes the pH value of the steam formed by the water mixture, the control unit is used to: when the pH value of the steam formed by the water mixture is greater than or equal to 6.0, control the collection device to start operating.

[0070] In this technical solution, as can be seen above, when the steam formed by the water-substance mixture contains an unpleasant stale taste, the steam formed by the water-substance mixture is acidic. At this time, the pH value is relatively small. As the unpleasant stale taste is continuously released and discharged from the cooking chamber, the pH value of the steam formed by the water-substance mixture will gradually increase.

[0071] Based on this, if the pH value is detected to be greater than or equal to 6.0, it is considered appropriate to turn on the collection device. At this time, the collection device is controlled to start running to collect the aroma.

[0072] In some technical solutions, optionally, after the collection device starts to run, it also includes: obtaining the continuous operation time of the collection device, and when the continuous operation time of the collection device is greater than or equal to the second time length, controlling the collection device to stop running.

[0073] In some technical solutions, optionally, the ratio of the second duration to the preset duration is between 0.2 and 0.8.

[0074] In some technical solutions, optionally, after the collecting device starts to operate, it also includes: obtaining a cooking state of the cooking device, and when the cooking state indicates that cooking is finished, controlling the collecting device to stop operating.

[0075] In some technical solutions, optionally, when the parameter information includes information on the content of stale substances in the water-substance mixture forming steam, the control unit is used to: when the content of stale substances is lower than a preset value, control the collection device to start operating.

[0076] In this technical solution, as can be seen above, an olfactory sensor can be directly used to measure the content information of stale odor substances in the steam formed by the water mixture. In this process, the content information of stale odor substances can be directly measured, and then the timing of starting the collection device can be determined based on the stale odor substance content information.

[0077] By setting a preset value, the detected stale odor substance content information can be compared with the preset value. If the stale odor substance content information is less than the preset value, it is considered appropriate to turn on the collection device. At this time, the collection device is controlled to start running to achieve the collection of aroma.

[0078] In some technical solutions, optionally, the stale substance content information may be the content of monosaccharides, disaccharides, organic acids, alcohols, and aldehydes produced by the decomposition of carbohydrates.

[0079] In some technical solutions, optionally, the preset value is less than or equal to 100 ug / kg.

[0080] In some technical solutions, optionally, before obtaining parameter information of the water-substance mixture in the cooking cavity, the control unit is further used to: control a heating device of the cooking equipment to start operating so as to heat the cooking cavity.

[0081] In this technical solution, the operation of the heating device is controlled to heat the cooking cavity by the heating device, thereby heating the water-object mixture, and the water-object mixture is cooked while generating steam. In this process, the collection of the aroma released by the water-object mixture can be combined with the cooking of the water-object mixture, so that the aroma is collected while the water-object mixture is cooked.

[0082] In some technical solutions, optionally, the control unit is also used to: during the rice stewing stage, control the collecting device to reflux the condensed steam into the cooking cavity.

[0083] In this technical solution, during the rice stewing stage, the condensed steam is refluxed into the cooking cavity so that the released aroma can be re-involved in the cooking in the cooking cavity, thereby increasing the amount of aroma emitted by the ingredients after cooking, and making the cooked water mixture rich in aroma, thereby improving the edible taste of the water mixture.

[0084] 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.

[0085] 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.

[0086] 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.

[0087] 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

[0088] 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:

[0089] Figure 1A schematic flow chart of a method for controlling a cooking device in an embodiment of the present application is shown;

[0090] Figure 2 One of the schematic diagrams showing the distribution of regions and modules in a cooking device in an embodiment of the present application is shown;

[0091] Figure 3 A schematic diagram showing the stages of a method for controlling a cooking device in an embodiment of the present application is shown;

[0092] Figure 4 The second schematic diagram of the distribution of regions and modules in the cooking device in the embodiment of the present application is shown;

[0093] Figure 5 The third schematic diagram shows the distribution of regions and modules in the cooking device in the embodiment of the present application;

[0094] Figure 6 A schematic block diagram of a control device for a cooking device in an embodiment of the present application is shown;

[0095] Figure 7 A schematic block diagram showing another control device of a cooking device in an embodiment of the present application is shown;

[0096] Figure 8 A schematic diagram of the structure of a cooking device in an embodiment of the present application is shown;

[0097] Fig. 9 A schematic diagram showing the cooking stages in an embodiment of the present application is shown.

[0098] in, Figure 8 The corresponding relationship between the reference numerals and the component names is as follows:

[0099] 402 cooking cavity, 403 collecting device, 404 first cavity, 406 first heating device, 408 second heating device, 410 controller, 412 main body, 414 pot body, 416 cover body, 418 steam collecting port, 420 channel, 422 reflux port. DETAILED DESCRIPTION

[0100] 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.

[0101] 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.

[0102] In one embodiment of the present application, Figure 1 As shown, a control method for a cooking device is provided, the cooking device comprises a cooking cavity and a collecting device, the collecting device is used to collect steam in the cooking cavity, and the control method comprises:

[0103] Step 102, obtaining parameter information of the water-substance mixture in the cooking cavity, the parameter information including one of the following: temperature information of the water-substance mixture, pH value of steam formed by the water-substance mixture, and stale substance content information of steam formed by the water-substance mixture;

[0104] Step 104: When the parameter information meets the corresponding judgment conditions, the collection device is controlled to start running.

[0105] The embodiment of the present application proposes a control method for a cooking device. By running the control method, the timing of starting the collection device can be determined, and then the collection device can be controlled to start running based on the timing. In this process, the aroma can be collected while avoiding the unpleasant stale taste released by the water-substance mixture.

[0106] In this case, the bad stale taste is avoided from being collected and is reintroduced into the cooking of the rice, which reduces the stale taste of the cooked rice and improves the taste of the rice.

[0107] The embodiments of the present application are implemented based on the following principles. Specifically, by collecting parameter information of the water-matter mixture and comparing the parameter information with corresponding judgment conditions, it is determined whether the current moment is a moment that meets the requirements for starting the control collection device.

[0108] The pH value of the steam formed by the water mixture can be understood as the pH value of the steam generated by the water mixture after being heated, that is, pH (Pondus Hydrogenii).

[0109] Specifically, when the steam formed by the water-substance mixture contains an unpleasant stale smell, the steam formed by the water-substance mixture is acidic. At this time, the pH value is relatively small. As the unpleasant stale smell is continuously released and discharged from the cooking chamber, the pH value of the steam formed by the water-substance mixture will gradually increase. Therefore, the pH value of the steam formed by the water-substance mixture can be used as a discriminant factor for identifying the aroma collected by the collection device.

[0110] As can be seen above, as the steam formed by the water-substance mixture is continuously generated, the unpleasant stale taste is continuously released and discharged from the cooking chamber. Therefore, the temperature information of the water-substance mixture can be detected and used as a discriminant factor for identifying the aroma collected by the collection device based on the temperature information.

[0111] In addition, an olfactory sensor can be directly used to measure the content of stale odor substances in the steam formed by the water mixture. In this process, the content of stale odor substances can be directly measured and used as a discriminant factor for identifying the aroma collected by the collection device.

[0112] In some embodiments, optionally, when the parameter information includes temperature information of the water mixture, when the parameter information satisfies the corresponding judgment conditions, the control collection device starts to operate, specifically including: when the temperature information reaches a preset temperature range and maintains a first time period, the control collection device starts to operate.

[0113] In this embodiment, the gas collected by the collecting device at different times during the cooking process of the cooking equipment can be counted in advance and qualitatively analyzed, so as to know the bad stale taste and aroma in the collected gas at each moment in the cooking process, and then combine it with the temperature of the water mixture, and use it as a judgment condition for the collection of aroma by the collecting device.

[0114] During this process, the collection device can be controlled by only paying attention to the temperature change of the water mixture in the cooking chamber. No additional sensors are required. While accurately identifying the aroma, the manufacturing cost of the cooking equipment is not increased.

[0115] Specifically, when the temperature information reaches the preset temperature range and is maintained for the first time period, it is considered that the bad stale smell is continuously released and discharged from the cooking cavity and is almost eliminated. This is the middle stage of cooking and is suitable for collecting aroma.

[0116] In some embodiments, optionally, the first duration may be determined based on the amount of the water mixture.

[0117] Specifically, a correspondence between the amount of the water-substance mixture and the first duration is pre-constructed, and then based on the correspondence, the first duration is selected according to the amount of the water-substance mixture put into the cooking cavity.

[0118] In the above embodiment, the accuracy of the timing of opening the collection device to collect fragrance can be improved.

[0119] In some embodiments, optionally, the lower limit value in the preset temperature range is greater than or equal to 90 degrees Celsius; and / or the ratio of the first time duration to the preset time duration is between 0.2 and 0.8; wherein the preset time duration is the duration during which the temperature of the water mixture is maintained in the preset temperature range in the cooking program corresponding to the water mixture.

[0120] In this embodiment, the lower limit of the preset temperature range is limited by selecting it to be 90 degrees Celsius or above, 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 collection device.

[0121] In the above embodiment, the lower limit value may be 93 degrees Celsius, 95 degrees Celsius, or other temperature values, which may be set according to actual needs.

[0122] In the above embodiment, the ratio is limited to between 0.2 and 0.8 so as to limit the duration of the collection device collecting the fragrance, thereby achieving control of the operation duration of the collection device.

[0123] In some embodiments, optionally, the above ratio can be 0.3, 0.4, 0.5, or 0.7, and can be determined according to actual design requirements. The specific value will not be repeated here.

[0124] In some embodiments, optionally, when the parameter information includes the pH value of the steam formed by the water mixture, and when the parameter information satisfies the corresponding judgment conditions, the collection device is controlled to start operating, specifically including: when the pH value of the steam formed by the water mixture is greater than or equal to 6.0, the collection device is controlled to start operating.

[0125] In this embodiment, as can be seen above, when the steam formed by the water-substance mixture contains an unpleasant stale taste, the steam formed by the water-substance mixture is acidic. At this time, the pH value is relatively small. As the unpleasant stale taste is continuously released and discharged from the cooking chamber, the pH value of the steam formed by the water-substance mixture will gradually increase.

[0126] Based on this, if the pH value is detected to be greater than or equal to 6.0, it is considered appropriate to turn on the collection device. At this time, the collection device is controlled to start running to collect the aroma.

[0127] In some embodiments, optionally, after the collection device starts to run, it also includes: obtaining the continuous operation time of the collection device, and when the continuous operation time of the collection device is greater than or equal to a second time length, controlling the collection device to stop running.

[0128] In some embodiments, optionally, the ratio of the second duration to the preset duration is between 0.2 and 0.8.

[0129] In some embodiments, optionally, after the collection device starts to run, it also includes: obtaining a cooking state of the cooking device, and when the cooking state is that cooking is finished, controlling the collection device to stop running.

[0130] In some embodiments, optionally, when the parameter information includes information on the content of stale substances in the water-substance mixture forming steam, when the parameter information satisfies corresponding judgment conditions, the collection device is controlled to start operating, specifically including: when the information on the content of stale substances is lower than a preset value, the collection device is controlled to start operating.

[0131] In this embodiment, as can be seen above, the olfactory sensor can be directly used to measure the stale substance content information of the water mixture to form steam. In this process, the stale substance content information can be directly measured and obtained, and then the timing to start the collection device can be determined based on the stale substance content information.

[0132] By setting a preset value, the detected stale odor substance content information can be compared with the preset value. If the stale odor substance content information is less than the preset value, it is considered appropriate to turn on the collection device. At this time, the collection device is controlled to start running to achieve the collection of aroma.

[0133] In some embodiments, optionally, the stale substance content information may be the content of monosaccharides, disaccharides, organic acids, alcohols, and aldehydes produced by the decomposition of carbohydrates.

[0134] In some embodiments, optionally, the preset value is less than or equal to 100 ug / kg.

[0135] In some embodiments, optionally, before obtaining parameter information of the water-substance mixture in the cooking cavity, the method further includes: controlling a heating device of the cooking device to start operating so as to heat the cooking cavity.

[0136] In this embodiment, the heating device is controlled to operate, and the cooking cavity is heated by the heating device, thereby heating the water-object mixture, and the water-object mixture is cooked while generating steam. In this process, the collection of the aroma released by the water-object mixture can be combined with the cooking of the water-object mixture, so that the aroma is collected while the water-object mixture is cooked.

[0137] In some embodiments, optionally, it also includes: during the rice stewing stage, controlling the collecting device to reflux the condensed steam into the cooking cavity.

[0138] In this embodiment, during the rice stewing stage, the condensed steam is refluxed into the cooking cavity so that the released aroma can be re-involved in the cooking in the cooking cavity, thereby increasing the amount of aroma emitted by the ingredients after cooking, and making the cooked water mixture rich in aroma, thereby improving the edible taste of the water mixture.

[0139] In some embodiments, optionally, the collecting device is a condensation reflux module, and the cooking device further includes a determination module, wherein the determination module is used to execute the steps of the control method of the cooking device proposed in any of the above embodiments.

[0140] Specifically, Figure 2 As shown, the control method of the above cooking device is mainly divided into the following four stages, namely, adding ingredients, heating up, starting to add fragrance and finishing cooking.

[0141] Among them, at the beginning of the fragrance enhancement stage, node identification is performed to determine whether the collection device is turned on.

[0142] In some embodiments, Figure 3 As shown, the substance in the water-substance mixture is rice for example, and the control method of the above cooking device includes: putting rice and water into the rice cooking area (ie, the cooking cavity), and starting the cooking function key.

[0143] 1. Remove stale smell: Remove stale smell from the rice before it boils.

[0144] 2. Node identification: When the temperature of the rice (that is, the water mixture) reaches above 90 degrees Celsius and is maintained for 0.2T-0.8T (T refers to the time for maintaining the rice at 90 degrees Celsius to ensure that there is no white core in the rice when cooking), the discrimination module detects that the maintenance time condition is met and controls the condensation reflux module to start working and start collecting the aroma condensation reflux water.

[0145] 3. Enhance the flavor of rice.

[0146] 4. Cooking is finished.

[0147] In other embodiments, Figure 4 As shown, the discrimination module may be a pH detection module. Taking rice as an example, the substance in the water-substance mixture, the control method of the above cooking device includes: putting rice and water into the rice cooking area (ie, the cooking cavity), and starting the cooking function key.

[0148] 1. Remove stale smell: Remove stale smell from the rice before it boils.

[0149] 2. Node identification: When the pH detection module identifies that the pH of water vapor is greater than 6.0, the pH detection module will control the condensation reflux module to start working and begin collecting aroma condensation reflux water.

[0150] 3. Enhance the flavor of rice.

[0151] 4. Cooking is finished.

[0152] In some other embodiments, Figure 5As shown, the discrimination module can be an olfactory detection module. Taking rice as an example, the substance in the water-substance mixture, the control method of the above cooking device includes: putting rice and water into the rice cooking area (ie, the cooking cavity) and starting the cooking function key.

[0153] 1. Remove stale smell: Remove stale smell from the rice before it boils.

[0154] 2. Node identification: When the olfactory detection module identifies that the content of stale substances is lower than 100ug / kg, the olfactory detection module will control the condensation reflux module to start working and start collecting aroma condensation reflux water.

[0155] 3. Enhance the flavor of rice.

[0156] 4. Cooking is finished.

[0157] In one embodiment, if Fig. 9 As shown, cooking of the cooking device is divided into a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage and a heat preservation stage.

[0158] 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.

[0159] In one of the embodiments, the bottom of the cooking cavity is intermittently heated during the water absorption stage.

[0160] 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.

[0161] 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.

[0162] 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.

[0163] The temperature of the cooking chamber rises to 98°C and enters the boiling stage.

[0164] 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.

[0165] 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.

[0166] 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.

[0167] Among them, t2 can be selected from 5min to 13min as needed.

[0168] 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.

[0169] In one embodiment, T2 is between 55°C and 65°C.

[0170] 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.

[0171] 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.

[0172] In one embodiment, if Figure 6 As shown, the present invention provides a control device 600 for a cooking device, the cooking device includes a cooking cavity and a collecting device, the collecting device is used to collect steam in the cooking cavity, the control device includes: an acquisition unit 602, used to acquire parameter information of a water-substance mixture in the cooking cavity, the parameter information includes one of the following: temperature information of the water-substance mixture, pH value of steam formed by the water-substance mixture, and stale substance content information of steam formed by the water-substance mixture; a control unit 604, used to control the collecting device to start running when the parameter information meets the corresponding judgment conditions.

[0173] The embodiment of the present application provides a control device 600 for a cooking device, which can determine the timing of starting the collection device, and then control the collection device to start the collection device based on the timing. In this process, the aroma can be collected while avoiding the unpleasant stale taste released by the water mixture.

[0174] In this case, the bad stale taste is avoided from being collected and is reintroduced into the cooking of the rice, which reduces the stale taste of the cooked rice and improves the taste of the rice.

[0175] The embodiments of the present application are implemented based on the following principles. Specifically, by collecting parameter information of the water-matter mixture and comparing the parameter information with corresponding judgment conditions, it is determined whether the current moment is a moment that meets the requirements for starting the control collection device.

[0176] The pH value of the steam formed by the water mixture can be understood as the pH value of the steam generated by the water mixture after being heated, that is, pH (Pondus Hydrogenii).

[0177] Specifically, when the steam formed by the water-substance mixture contains an unpleasant stale smell, the steam formed by the water-substance mixture is acidic. At this time, the pH value is relatively small. As the unpleasant stale smell is continuously released and discharged from the cooking chamber, the pH value of the steam formed by the water-substance mixture will gradually increase. Therefore, the pH value of the steam formed by the water-substance mixture can be used as a discriminant factor for identifying the aroma collected by the collection device.

[0178] As can be seen above, as the steam formed by the water-substance mixture is continuously generated, the unpleasant stale taste is continuously released and discharged from the cooking chamber. Therefore, the temperature information of the water-substance mixture can be detected and used as a discriminant factor for identifying the aroma collected by the collection device based on the temperature information.

[0179] In addition, an olfactory sensor can be directly used to measure the content of stale odor substances in the steam formed by the water mixture. In this process, the content of stale odor substances can be directly measured and used as a discriminant factor for identifying the aroma collected by the collection device.

[0180] In some embodiments, optionally, when the parameter information includes temperature information of the water mixture, the control unit 604 is used to: when the temperature information reaches a preset temperature range and is maintained for a first time period, control the collection device to start running.

[0181] In this embodiment, the gas collected by the collecting device at different times during the cooking process of the cooking equipment can be counted in advance and qualitatively analyzed, so as to know the bad stale taste and aroma in the collected gas at each moment in the cooking process, and then combine it with the temperature of the water mixture, and use it as a judgment condition for the collection of aroma by the collecting device.

[0182] During this process, the collection device can be controlled by only paying attention to the temperature change of the water mixture in the cooking chamber. No additional sensors are required. While accurately identifying the aroma, the manufacturing cost of the cooking equipment is not increased.

[0183] Specifically, when the temperature information reaches the preset temperature range and is maintained for the first time period, it is considered that the bad stale smell is continuously released and discharged from the cooking cavity and is almost eliminated. This is the middle stage of cooking and is suitable for collecting aroma.

[0184] In some embodiments, optionally, the first duration may be determined based on the amount of the water mixture.

[0185] Specifically, a correspondence between the amount of the water-substance mixture and the first duration is pre-constructed, and then based on the correspondence, the first duration is selected according to the amount of the water-substance mixture put into the cooking cavity.

[0186] In the above embodiment, the accuracy of the timing of opening the collection device to collect fragrance can be improved.

[0187] In some embodiments, optionally, the lower limit value in the preset temperature range is greater than or equal to 90 degrees Celsius; and / or the ratio of the first time duration to the preset time duration is between 0.2 and 0.8; wherein the preset time duration is the duration during which the temperature of the water mixture is maintained in the preset temperature range in the cooking program corresponding to the water mixture.

[0188] In this embodiment, the lower limit of the preset temperature range is limited by selecting it to be 90 degrees Celsius or above, 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 collection device.

[0189] In the above embodiment, the lower limit value may be 93 degrees Celsius, 95 degrees Celsius, or other temperature values, which may be set according to actual needs.

[0190] In the above embodiment, the ratio is limited to between 0.2 and 0.8 so as to limit the duration of the collection device collecting the fragrance, thereby achieving control of the operation duration of the collection device.

[0191] In some embodiments, optionally, the above ratio can be 0.3, 0.4, 0.5, or 0.7, and can be determined according to actual design requirements. The specific value will not be repeated here.

[0192] In some embodiments, optionally, when the parameter information includes the pH value of the steam formed by the water mixture, the control unit 604 is used to: when the pH value of the steam formed by the water mixture is greater than or equal to 6.0, control the collection device to start running.

[0193] In this embodiment, as can be seen above, when the steam formed by the water-substance mixture contains an unpleasant stale taste, the steam formed by the water-substance mixture is acidic. At this time, the pH value is relatively small. As the unpleasant stale taste is continuously released and discharged from the cooking chamber, the pH value of the steam formed by the water-substance mixture will gradually increase.

[0194] Based on this, if the pH value is detected to be greater than or equal to 6.0, it is considered appropriate to turn on the collection device. At this time, the collection device is controlled to start running to collect the aroma.

[0195] In some embodiments, optionally, after the collection device starts to run, it also includes: obtaining the continuous operation time of the collection device, and when the continuous operation time of the collection device is greater than or equal to a second time length, controlling the collection device to stop running.

[0196] In some embodiments, optionally, the ratio of the second duration to the preset duration is between 0.2 and 0.8.

[0197] In some embodiments, optionally, after the collection device starts to run, it also includes: obtaining a cooking state of the cooking device, and when the cooking state is that cooking is finished, controlling the collection device to stop running.

[0198] In some embodiments, optionally, when the parameter information includes information on the content of stale substances in the water-substance mixture forming steam, the control unit 604 is used to: when the content of stale substances is lower than a preset value, control the collection device to start operating.

[0199] In this embodiment, as can be seen above, the olfactory sensor can be directly used to measure the stale substance content information of the water mixture to form steam. In this process, the stale substance content information can be directly measured and obtained, and then the timing to start the collection device can be determined based on the stale substance content information.

[0200] By setting a preset value, the detected stale odor substance content information can be compared with the preset value. If the stale odor substance content information is less than the preset value, it is considered appropriate to turn on the collection device. At this time, the collection device is controlled to start running to achieve the collection of aroma.

[0201] In some embodiments, optionally, the stale substance content information may be the content of monosaccharides, disaccharides, organic acids, alcohols, and aldehydes produced by the decomposition of carbohydrates.

[0202] In some embodiments, optionally, the preset value is less than or equal to 100 ug / kg.

[0203] In some embodiments, optionally, before obtaining parameter information of the water-substance mixture in the cooking cavity, the control unit 604 is further used to: control a heating device of the cooking device to start operating so as to heat the cooking cavity.

[0204] In this embodiment, the heating device is controlled to operate, and the cooking cavity is heated by the heating device, thereby heating the water-object mixture, and the water-object mixture is cooked while generating steam. In this process, the collection of the aroma released by the water-object mixture can be combined with the cooking of the water-object mixture, so that the aroma is collected while the water-object mixture is cooked.

[0205] In some embodiments, optionally, the control unit 604 is also used to: during the rice stewing stage, control the collecting device to reflux the condensed steam into the cooking cavity.

[0206] In this embodiment, during the rice stewing stage, the condensed steam is refluxed into the cooking cavity so that the released aroma can be re-involved in the cooking in the cooking cavity, thereby increasing the amount of aroma emitted by the ingredients after cooking, and making the cooked water mixture rich in aroma, thereby improving the edible taste of the water mixture.

[0207] In one embodiment, if Figure 7 As shown, the present invention provides a control device 700 for a cooking device, including a processor 702 and a memory 704. The memory 704 stores programs or instructions that can be run on the processor 702. When the programs or instructions are executed by the processor 702, the steps of any of the above methods are implemented.

[0208] 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.

[0209] 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.

[0210] In one embodiment, if Figure 8 As shown, the present invention provides a cooking device, comprising: a cooking cavity 402; a collecting device 403 comprising a first cavity 404 and a first heating device 406, the first cavity 404 is connected to the cooking cavity 402; the first heating device 406 is arranged opposite to the first cavity 404, and is used to heat the first cavity 404; a second heating device 408 is arranged opposite to the cooking cavity 402, and is used to heat the above-mentioned cooking cavity 402; a controller 410, connected to the first heating device 406 and the second heating device 408, and is used to execute the steps of any of the above methods.

[0211] 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.

[0212] 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.

[0213] 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.

[0214] 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 .

[0215] 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 .

[0216] 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.

[0217] In some embodiments, optionally, the cooking device includes one of the following: an electric rice cooker, an electric pressure cooker, and an electric steamer.

[0218] 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.

[0219] 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.

[0220] 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.

[0221] 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 and a collecting device, wherein the collecting device is used to collect steam in the cooking cavity, and the control method comprises: Acquiring parameter information of the water-substance mixture in the cooking cavity, the parameter information including one of the following: temperature information of the water-substance mixture, pH value of steam formed by the water-substance mixture, and stale substance content information of steam formed by the water-substance mixture; When the parameter information satisfies the corresponding judgment condition, the collection device is controlled to start running.

2. The control method of the cooking device according to claim 1, characterized in that: In the case where the parameter information includes the temperature information of the water mixture, in the case where the parameter information satisfies the corresponding judgment condition, controlling the collection device to start running specifically includes: When the temperature information reaches a preset temperature range and is maintained for a first time period, the collection device is controlled to start operating.

3. The control method of the cooking device according to claim 2, characterized in that: The lower limit value of the preset temperature range is greater than or equal to 90 degrees Celsius; and / or The ratio of the first duration to the preset duration is between 0.2 and 0.8; The preset duration is the duration during which the temperature of the water mixture is maintained in the preset temperature range in the cooking program corresponding to the water mixture.

4. The control method of cooking equipment according to claim 1, characterized in that: In the case where the parameter information includes the pH value of the steam formed by the water mixture, and in the case where the parameter information satisfies the corresponding judgment condition, controlling the collection device to start operating specifically includes: When the pH value of the steam formed by the water mixture is greater than or equal to 6.0, the collecting device is controlled to start operating.

5. The control method of cooking equipment according to claim 1, characterized in that: In a case where the parameter information includes information on the content of stale substances in the steam formed by the water-substance mixture, and in a case where the parameter information satisfies a corresponding judgment condition, controlling the collection device to start operating specifically includes: When the stale odor substance content information is lower than a preset value, the collecting device is controlled to start operating.

6. The control method of cooking equipment according to claim 5, characterized in that: The preset value is less than or equal to 100 ug / kg.

7. The control method of a cooking device according to any one of claims 1 to 6, characterized in that: Before obtaining the parameter information of the water-substance mixture in the cooking cavity, the method further includes: The heating device of the cooking device is controlled to start operating so as to heat the cooking cavity.

8. The control method of a cooking device according to any one of claims 1 to 6, characterized in that: Also includes: During the rice stewing stage, the collecting device is controlled to reflux the condensed steam into the cooking cavity.

9. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity and a collecting device, wherein the collecting device is used to collect steam in the cooking cavity, and the control device comprises: an acquisition unit, configured to acquire parameter information of the water-substance mixture in the cooking cavity, wherein the parameter information includes one of the following: temperature information of the water-substance mixture, pH value of the steam formed by the water-substance mixture, and stale substance content information of the steam formed by the water-substance mixture; The control unit is used to control the collection device to start running when the parameter information meets the corresponding judgment conditions.

10. 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 8 are implemented.

11. 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 8 are implemented.

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

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