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: controlling a cooling device to start and operate in the cooking process of the cooking equipment; acquiring a current cooking process of the cooking equipment; determining a target moment corresponding to a first duration before cooking is finished based on the current cooking process; at the target moment, the release device is controlled to operate, and liquid obtained through condensation of the cooling device is released out of the cooking cavity.

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] 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.

[0004] 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

[0005] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0006] To this end, a first aspect of the present invention is to provide a control method for a cooking device.

[0007] A second aspect of the present invention provides a control device for a cooking device.

[0008] A third aspect of the present invention is to provide another control device for a cooking device.

[0009] A fourth aspect of the present invention provides a readable storage medium.

[0010] A fifth aspect of the present invention provides a cooking device.

[0011] A sixth aspect of the present invention is to provide another 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, a cooling device connected to the cooking cavity, and a releasing device connected to the cooling device, the control method comprising: during a cooking process of the cooking device, controlling the cooling device to start running; obtaining the current cooking process of the cooking device; determining a target time corresponding to a first time period before the end of cooking based on the current cooking process; at the target time, controlling the releasing device to run, and releasing the liquid condensed by the cooling device to the outside of the cooking cavity.

[0013] The present application proposes a control method for a cooking device, which controls a cooling device to start running so as to utilize the cooling device to collect steam generated in a cooking cavity, and at a target time, controls a release device to run so as to release liquid condensed by the cooling device to the outside of the cooking cavity.

[0014] In this process, the cooking device does not continuously release aroma outside the cooking cavity during the entire cooking process, but only starts to release the aroma at the target moment before the end of cooking. Therefore, the aroma can be released in a concentrated manner, so that when cooking ends, the concentration of the aroma at the location of the cooking device is higher, which can create an environment full of fragrance, thereby enhancing the user's identification with the cooking device.

[0015] In the above solution, it is considered that the user usually arrives at the location of the cooking device at the time when cooking is finished, and then opens the cooking cavity to take the cooked food in the cooking cavity. Therefore, the release device is controlled to release the aroma outside the cooking cavity at the target time of the first time period before the end of cooking, so that when the user arrives at the location of the cooking device, an environment full of fragrance can be created in advance, thereby improving the user experience of the cooking device.

[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, during the cooking process of the cooking device, the cooling device is controlled to start running, specifically including: when boiling of solid and liquid materials in the cooking cavity is detected, the cooling device is controlled to start running.

[0018] In this technical solution, considering that the cooling device collects aroma by cooling steam, before controlling the cooling device to start operation, it is necessary to ensure that the solid and liquid materials in the cooking cavity can generate steam, so as to ensure that the cooling device does not waste electricity due to premature opening.

[0019] In the technical solution of the present application, under normal circumstances, when the solid-liquid material boils, the water in the solid-liquid material will evaporate to form steam. Therefore, whether the solid-liquid material is boiling can be directly used as a judgment condition for starting the cooling device, thereby realizing the collection of aroma during the entire cooking stage.

[0020] In some technical solutions, whether the solid or liquid material is boiling can be identified by obtaining the temperature of the solid or liquid material.

[0021] Specifically, when the temperature of the solid-liquid material is greater than or equal to 93 degrees Celsius, the solid-liquid material is considered to be boiling.

[0022] In some technical solutions, optionally, during the cooking process of the cooking equipment, the cooling device is controlled to start running, specifically including: when it is detected that the solid and liquid materials in the cooking cavity are boiling and continue for a second period of time, the cooling device is controlled to start running.

[0023] In this technical solution, it is taken into consideration that solid and liquid materials will release unfriendly flavors in the early stages of cooking. If the unfriendly flavors are collected and released outside the cooking cavity while collecting the aroma, it will cause the opposite effect of the fragrance, that is, an environment with unfriendly flavors will be formed, affecting the user experience.

[0024] In order to reduce the occurrence of the above situation, in the technical solution of the present application, a second time duration is set so that when boiling of the solid-liquid material is detected, the timing is started, and when the timing duration reaches the second time duration, the cooling device is controlled to operate to achieve the collection of aroma.

[0025] In the above technical scheme, the cooling device can be controlled to open selectively, and the time period when the solid and liquid materials will release unfriendly flavors at the beginning of cooking can be staggered, thereby reducing the time for the cooling device to collect unfriendly flavors, so that the proportion of aroma in the collected liquid is maximized, thereby ensuring the creation of an environment full of fragrance and affecting the user experience of the cooking equipment.

[0026] In some technical solutions, optionally, the method further includes: obtaining the types of solid and liquid materials; and determining the second time duration based on the types of solid and liquid materials.

[0027] In this technical solution, considering that different types of solid and liquid materials have different times for releasing unfriendly flavors, it is obvious that if the second time duration is a fixed value, it may cause the collection of unfriendly flavors or waste of aroma.

[0028] In order to reduce the occurrence of the above-mentioned situation, the technical solution of the present application uses the type of solid and liquid materials as the search condition, and then determines the second time length that matches the type of solid and liquid materials, thereby avoiding the waste of aroma due to the second time length being too long. At the same time, it can also reduce the cooling device collecting unfriendly flavors due to the second time length being too short, affecting the user experience of the cooking equipment.

[0029] In some technical solutions, optionally, it also includes: during the cooking process of the cooking device, the control release device operates intermittently; and / or after the cooking device finishes cooking, the control release device operates for a third time period.

[0030] In this technical solution, the release device is limited to work intermittently during the cooking process, so that the cooking device can release aroma to the outside of the cooking cavity during operation, thereby improving the user experience of the cooking device.

[0031] In the above technical solution, the release device is controlled to operate after cooking is completed so that the aroma can be released to the outside of the cooking cavity before the user opens the lid. This can enhance the user's perception of the aroma of rice and thus increase the user's appetite.

[0032] In some technical solutions, optionally, the third duration can be set according to actual usage needs, such as 30 seconds, 1 minute, 3 minutes, or other values.

[0033] In some technical solutions, optionally, it also includes: when it is detected that a user is approaching the cooking device, controlling the release device to operate.

[0034] In this technical solution, when it is detected that a user is approaching the cooking device, the control release device is started to operate so as to release the aroma. In this process, it can be ensured that the user can smell the aroma when he is close to the cooking device, thereby enhancing the user's perception of the rice aroma and further increasing the user's appetite.

[0035] In some technical solutions, optionally, a distance value between the cooking device and the user is obtained. If the distance value between the cooking device and the user is less than a preset distance value and the distance value between the cooking device and the user continues to decrease, it is determined that the user is detected approaching the cooking device.

[0036] In some technical solutions, optionally, when it is detected that a user is approaching the cooking device, the release device is controlled to operate for a fourth time period.

[0037] Among them, the fourth duration can be 30 seconds or 1 minute.

[0038] In some technical solutions, optionally, the control release device operates, specifically including: the control release device heats the liquid condensed by the cooling device to form steam; and / or the control release device atomizes the liquid condensed by the cooling device.

[0039] In this technical solution, a fragrance environment is formed by forming steam or performing atomization.

[0040] In addition, the aroma of rice and meat is mainly composed of volatile compounds, which have a certain water solubility and will be discharged along with the steam during the cooking process. In addition, the aroma dissolved in water will reduce the perception of the aroma. The user's perception of the aroma can be greatly improved through means such as atomization.

[0041] According to a second aspect of the present invention, there is provided a control device for a cooking device, the cooking device comprising a cooking cavity, a cooling device connected to the cooking cavity, and a releasing device connected to the cooling device, the control device comprising: a first control unit, for controlling the cooling device to start operating during a cooking process of the cooking device; an acquisition unit, for acquiring a current cooking process of the cooking device; a determination unit, for determining a target time corresponding to a first time period before the end of cooking based on the current cooking process; and a second control unit, for controlling the release device to operate at the target time to release the liquid condensed by the cooling device to the outside of the cooking cavity.

[0042] The present application proposes a control device for a cooking device, which controls a cooling device to start operation so as to utilize the cooling device to collect steam generated in a cooking cavity, and at a target time, controls a release device to operate so as to release liquid condensed by the cooling device to the outside of the cooking cavity.

[0043] In this process, the cooking device does not continuously release aroma outside the cooking cavity during the entire cooking process, but only starts to release the aroma at the target moment before the end of cooking. Therefore, the aroma can be released in a concentrated manner, so that when cooking ends, the concentration of the aroma at the location of the cooking device is higher, which can create an environment full of fragrance, thereby enhancing the user's identification with the cooking device.

[0044] In the above solution, it is considered that the user usually arrives at the location of the cooking device at the time when cooking is finished, and then opens the cooking cavity to take the cooked food in the cooking cavity. Therefore, the release device is controlled to release the aroma outside the cooking cavity at the target time of the first time period before the end of cooking, so that when the user arrives at the location of the cooking device, an environment full of fragrance can be created in advance, thereby improving the user experience of the cooking device.

[0045] In addition, the control device of the cooking equipment proposed in this application also has the following additional technical features.

[0046] In some technical solutions, optionally, the first control unit is used to control the cooling device to start operating when boiling of solid and liquid materials in the cooking cavity is detected.

[0047] In this technical solution, considering that the cooling device collects aroma by cooling steam, before controlling the cooling device to start operation, it is necessary to ensure that the solid and liquid materials in the cooking cavity can generate steam, so as to ensure that the cooling device does not waste electricity due to premature opening.

[0048] In the technical solution of the present application, under normal circumstances, when the solid-liquid material boils, the water in the solid-liquid material will evaporate to form steam. Therefore, whether the solid-liquid material is boiling can be directly used as a judgment condition for starting the cooling device, thereby realizing the collection of aroma during the entire cooking stage.

[0049] In some technical solutions, whether the solid or liquid material is boiling can be identified by obtaining the temperature of the solid or liquid material.

[0050] Specifically, when the temperature of the solid-liquid material is greater than or equal to 93 degrees Celsius, the solid-liquid material is considered to be boiling.

[0051] In some technical solutions, optionally, the first control unit is used to control the cooling device to start running when it is detected that the solid and liquid materials in the cooking cavity are boiling and continue for a second period of time.

[0052] In this technical solution, it is taken into consideration that solid and liquid materials will release unfriendly flavors in the early stages of cooking. If the unfriendly flavors are collected and released outside the cooking cavity while collecting the aroma, it will cause the opposite effect of the fragrance, that is, an environment with unfriendly flavors will be formed, affecting the user experience.

[0053] In order to reduce the occurrence of the above situation, in the technical solution of the present application, a second time duration is set so that when boiling of the solid-liquid material is detected, the timing is started, and when the timing duration reaches the second time duration, the cooling device is controlled to operate to achieve the collection of aroma.

[0054] In the above technical scheme, the cooling device can be controlled to open selectively, and the time period when the solid and liquid materials will release unfriendly flavors at the beginning of cooking can be staggered, thereby reducing the time for the cooling device to collect unfriendly flavors, so that the proportion of aroma in the collected liquid is maximized, thereby ensuring the creation of an environment full of fragrance and affecting the user experience of the cooking equipment.

[0055] In some technical solutions, optionally, the first control unit is also used to: obtain the types of solid and liquid materials; and determine the second time length based on the types of solid and liquid materials.

[0056] In this technical solution, considering that different types of solid and liquid materials have different times for releasing unfriendly flavors, it is obvious that if the second time duration is a fixed value, it may cause the collection of unfriendly flavors or waste of aroma.

[0057] In order to reduce the occurrence of the above-mentioned situation, the technical solution of the present application uses the type of solid and liquid materials as the search condition, and then determines the second time length that matches the type of solid and liquid materials, thereby avoiding the waste of aroma due to the second time length being too long. At the same time, it can also reduce the cooling device collecting unfriendly flavors due to the second time length being too short, affecting the user experience of the cooking equipment.

[0058] In some technical solutions, optionally, the second control unit is also used to: control the release device to operate intermittently during the cooking process of the cooking device; and / or control the release device to operate for a third time period after the cooking device finishes cooking.

[0059] In this technical solution, the release device is limited to work intermittently during the cooking process, so that the cooking device can release aroma to the outside of the cooking cavity during operation, thereby improving the user experience of the cooking device.

[0060] In the above technical solution, the release device is controlled to operate after cooking is completed so that the aroma can be released to the outside of the cooking cavity before the user opens the lid. This can enhance the user's perception of the aroma of rice and thus increase the user's appetite.

[0061] In some technical solutions, optionally, the third duration can be set according to actual usage needs, such as 30 seconds, 1 minute, 3 minutes, or other values.

[0062] In some technical solutions, optionally, the second control unit is also used to: control the release device to operate when it is detected that a user is approaching the cooking device.

[0063] In this technical solution, when it is detected that a user is approaching the cooking device, the control release device is started to operate so as to release the aroma. In this process, it can be ensured that the user can smell the aroma when he is close to the cooking device, thereby enhancing the user's perception of the rice aroma and further increasing the user's appetite.

[0064] In some technical solutions, optionally, a distance value between the cooking device and the user is obtained. If the distance value between the cooking device and the user is less than a preset distance value and the distance value between the cooking device and the user continues to decrease, it is determined that the user is detected approaching the cooking device.

[0065] In some technical solutions, optionally, when it is detected that a user is approaching the cooking device, the release device is controlled to operate for a fourth time period.

[0066] Among them, the fourth duration can be 30 seconds or 1 minute.

[0067] In some technical solutions, optionally, the second control unit is used to: control the release device to heat the liquid condensed by the cooling device to form steam; and / or control the release device to atomize the liquid condensed by the cooling device.

[0068] In this technical solution, a fragrance environment is formed by forming steam or performing atomization.

[0069] In addition, the aroma of rice and meat is mainly composed of volatile compounds, which have a certain water solubility and will be discharged along with the steam during the cooking process. In addition, the aroma dissolved in water will reduce the perception of the aroma. The user's perception of the aroma can be greatly improved through means such as atomization.

[0070] 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.

[0071] 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.

[0072] 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.

[0073] According to a sixth aspect of the present invention, the present invention provides a cooking device, comprising: a cooking cavity; a cooling device connected to the cooking cavity; a release device connected to the cooling device; and a controller connected to the cooling device and the release device, for executing the steps of the control method of the cooking device as described in any one of the above.

[0074] In some technical solutions, optionally, the cooling device and the releasing device are integrated; and / or the cooling device and the releasing device are arranged on the cover of the cooking device.

[0075] In this technical solution, an integrated design solution is adopted to reduce the difficulty of assembling the cooking equipment.

[0076] 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.

[0077] 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

[0078] 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:

[0079] Figure 1 One of the flow charts of the control method of the cooking device in the embodiment of the present application is shown;

[0080] 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;

[0081] Figure 3 The second schematic diagram of the distribution of regions and modules in the cooking device in the embodiment of the present application is shown;

[0082] Figure 4 A schematic diagram showing the cooking control logic in an embodiment of the present application is shown;

[0083] Figure 5 A schematic block diagram of a control device for a cooking device in an embodiment of the present application is shown;

[0084] Figure 6 A schematic block diagram of a control device for another cooking device in an embodiment of the present application is shown.

[0085] in, Figure 2 and Figure 3 The corresponding relationship between the reference numerals and the component names is as follows:

[0086] 202 cooking cavity, 204 cooling device, 206 releasing device, 208 cooling releasing device. DETAILED DESCRIPTION

[0087] 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.

[0088] 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.

[0089] In one embodiment of the present application, Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, a control method for a cooking device is provided, the cooking device comprising a cooking cavity 202, a cooling device 204 connected to the cooking cavity 202, and a releasing device 206 connected to the cooling device 204, the control method comprising:

[0090] Step 102, during the cooking process of the cooking device, controlling the cooling device to start operation;

[0091] Step 104, obtaining the current cooking process of the cooking device;

[0092] Step 106, determining a target time corresponding to a first duration before the end of cooking based on the current cooking process;

[0093] Step 108: At the target time, the release device is controlled to operate to release the liquid condensed by the cooling device to the outside of the cooking cavity.

[0094] The present application proposes a control method for a cooking device, which controls a cooling device to start running so as to utilize the cooling device to collect steam generated in a cooking cavity, and at a target time, controls a release device to run so as to release liquid condensed by the cooling device to the outside of the cooking cavity.

[0095] In this process, the cooking device does not continuously release aroma outside the cooking cavity during the entire cooking process, but only starts to release the aroma at the target moment before the end of cooking. Therefore, the aroma can be released in a concentrated manner, so that when cooking ends, the concentration of the aroma at the location of the cooking device is higher, which can create an environment full of fragrance, thereby enhancing the user's identification with the cooking device.

[0096] In the above solution, it is considered that the user usually arrives at the location of the cooking device at the time when cooking is finished, and then opens the cooking cavity to take the cooked food in the cooking cavity. Therefore, the release device is controlled to release the aroma outside the cooking cavity at the target time of the first time period before the end of cooking, so that when the user arrives at the location of the cooking device, an environment full of fragrance can be created in advance, thereby improving the user experience of the cooking device.

[0097] In some embodiments, optionally, during the cooking process of the cooking device, controlling the cooling device to start operation specifically includes: when boiling of solid and liquid materials in the cooking cavity is detected, controlling the cooling device to start operation.

[0098] In this embodiment, considering that the cooling device collects aroma by cooling steam, before controlling the cooling device to start operation, it is necessary to ensure that the solid and liquid materials in the cooking cavity can generate steam, so as to ensure that the cooling device does not waste electricity due to premature opening.

[0099] In the embodiments of the present application, generally, when the solid-liquid material is boiling, water in the solid-liquid material will evaporate to form steam. Therefore, whether the solid-liquid material is boiling can be directly used as a judgment condition for starting the cooling device, thereby realizing the collection of aroma during the entire cooking stage.

[0100] In some embodiments, whether the solid or liquid material is boiling can be identified by obtaining the temperature of the solid or liquid material.

[0101] Specifically, when the temperature of the solid-liquid material is greater than or equal to 93 degrees Celsius, the solid-liquid material is considered to be boiling.

[0102] In some embodiments, optionally, the cooling device 204 and the release device 206 connected to the cooling device 204 are integrated to form a cooling release device 208 .

[0103] In some embodiments, optionally, during the cooking process of the cooking device, controlling the cooling device to start running specifically includes: when it is detected that the solid and liquid materials in the cooking cavity are boiling and continue for a second period of time, controlling the cooling device to start running.

[0104] In this embodiment, considering that solid and liquid materials will release unfriendly flavors to the outside in the early stage of cooking, if the above-mentioned unfriendly flavors are collected and released outside the cooking cavity while collecting the aroma, it will cause the opposite effect of the fragrance overflowing, that is, forming an environment with unfriendly flavors, affecting the user experience.

[0105] In order to reduce the occurrence of the above situation, in the embodiments of the present application, a second time duration is set so that when boiling of the solid-liquid material is detected, the timing is started, and when the timing duration reaches the second time duration, the cooling device is controlled to operate to achieve the collection of aroma.

[0106] In the above embodiment, the cooling device can be controlled to be opened selectively, and the time period when the solid and liquid materials release unfriendly flavors at the beginning of cooking can be staggered, thereby reducing the time for the cooling device to collect unfriendly flavors, so that the proportion of aroma in the collected liquid is maximized, thereby ensuring the creation of an environment full of fragrance and affecting the user experience of the cooking equipment.

[0107] In some embodiments, optionally, it also includes: obtaining the types of solid and liquid materials; and determining the second duration based on the types of solid and liquid materials.

[0108] In this embodiment, considering that different types of solid and liquid materials have different release times for unfriendly flavors, it is obvious that if the second time duration is a fixed value, it may cause the collection of unfriendly flavors or waste of aroma.

[0109] In order to reduce the occurrence of the above situation, the embodiment of the present application uses the type of solid and liquid materials as the search condition, and then determines the second time length that matches the type of solid and liquid materials, thereby avoiding the waste of aroma due to the second time length being too long. At the same time, it can also reduce the cooling device collecting unfriendly flavors due to the second time length being too short, affecting the user experience of the cooking equipment.

[0110] In some embodiments, optionally, for ingredients such as rice and meat, the second duration may be 5 minutes.

[0111] In some embodiments, optionally, the value of the second duration corresponding to meter may be 1 minute.

[0112] In some embodiments, optionally, it also includes: during the cooking process of the cooking device, the control release device operates intermittently; and / or after the cooking device finishes cooking, the control release device operates for a third period of time.

[0113] In this embodiment, the release device is limited to work intermittently during the cooking process, so that the cooking device can release aroma to the outside of the cooking cavity during operation, thereby improving the user experience of the cooking device.

[0114] In the above embodiment, the release device is controlled to operate after cooking is completed so that the aroma can be released to the outside of the cooking cavity before the user opens the lid. This can enhance the user's perception of the aroma of rice and thus improve the user's appetite.

[0115] In some embodiments, optionally, the third duration can be set according to actual usage needs, such as 30 seconds, 1 minute, 3 minutes, or other values.

[0116] In some embodiments, optionally, it further includes: controlling the release device to operate when it is detected that a user is approaching the cooking device.

[0117] In this embodiment, when it is detected that the user is approaching the cooking device, the control release device is started to operate so as to release the aroma. In this process, it can be ensured that the user can smell the aroma when he is close to the cooking device, thereby enhancing the user's perception of the rice aroma and further increasing the user's appetite.

[0118] In some embodiments, optionally, a distance value between the cooking device and the user is obtained. If the distance value between the cooking device and the user is less than a preset distance value and the distance value between the cooking device and the user continues to decrease, it is determined that the user is detected approaching the cooking device.

[0119] In some embodiments, optionally, when it is detected that a user is approaching the cooking device, the release device is controlled to operate for a fourth time period.

[0120] Among them, the fourth duration can be 30 seconds or 1 minute.

[0121] In some embodiments, optionally, the controlled release device operates, specifically including: the controlled release device heats the liquid condensed by the cooling device to form steam; and / or the controlled release device atomizes the liquid condensed by the cooling device.

[0122] In this embodiment, the aroma environment is formed by forming steam or performing atomization.

[0123] In addition, the aroma of rice and meat is mainly composed of volatile compounds, which have a certain water solubility and will be discharged along with the steam during the cooking process. In addition, the aroma dissolved in water will reduce the perception of the aroma. The user's perception of the aroma can be greatly improved through means such as atomization.

[0124] In one embodiment, the cooling method of the cooling device can be plate / tube condensation, liquid condensation, release of refrigerant (ice bags and other low-temperature objects), or a refrigeration device, or gas cooling.

[0125] In one embodiment, if Figure 5 As shown, the present invention provides a control device 500 for a cooking device, the cooking device comprising a cooking cavity, a cooling device connected to the cooking cavity, and a releasing device connected to the cooling device, the control device comprising: a first control unit 502, for controlling the cooling device to start running during the cooking process of the cooking device; an acquisition unit 504, for acquiring the current cooking process of the cooking device; a determination unit 506, for determining a target time corresponding to a first time period before the end of cooking based on the current cooking process; and a second control unit 508, for controlling the release device to run at the target time, so as to release the liquid condensed by the cooling device to the outside of the cooking cavity.

[0126] The present application proposes a control device for a cooking device, which controls a cooling device to start operation so as to utilize the cooling device to collect steam generated in a cooking cavity, and at a target time, controls a release device to operate so as to release liquid condensed by the cooling device to the outside of the cooking cavity.

[0127] In this process, the cooking device does not continuously release aroma outside the cooking cavity during the entire cooking process, but only starts to release the aroma at the target moment before the end of cooking. Therefore, the aroma can be released in a concentrated manner, so that when cooking ends, the concentration of the aroma at the location of the cooking device is higher, which can create an environment full of fragrance, thereby enhancing the user's identification with the cooking device.

[0128] In the above solution, it is considered that the user usually arrives at the location of the cooking device at the time when cooking is finished, and then opens the cooking cavity to take the cooked food in the cooking cavity. Therefore, the release device is controlled to release the aroma outside the cooking cavity at the target time of the first time period before the end of cooking, so that when the user arrives at the location of the cooking device, an environment full of fragrance can be created in advance, thereby improving the user experience of the cooking device.

[0129] In some embodiments, optionally, the first control unit 502 is used to control the cooling device to start operating when boiling of solid and liquid materials in the cooking cavity is detected.

[0130] In this embodiment, considering that the cooling device collects aroma by cooling steam, before controlling the cooling device to start operation, it is necessary to ensure that the solid and liquid materials in the cooking cavity can generate steam, so as to ensure that the cooling device does not waste electricity due to premature opening.

[0131] In the embodiments of the present application, generally, when the solid-liquid material is boiling, water in the solid-liquid material will evaporate to form steam. Therefore, whether the solid-liquid material is boiling can be directly used as a judgment condition for starting the cooling device, thereby realizing the collection of aroma during the entire cooking stage.

[0132] In some embodiments, whether the solid or liquid material is boiling can be identified by obtaining the temperature of the solid or liquid material.

[0133] Specifically, when the temperature of the solid-liquid material is greater than or equal to 93 degrees Celsius, the solid-liquid material is considered to be boiling.

[0134] In some embodiments, optionally, the first control unit 502 is used to control the cooling device to start running when it is detected that the solid and liquid materials in the cooking cavity are boiling and continue for a second period of time.

[0135] In this embodiment, considering that solid and liquid materials will release unfriendly flavors to the outside in the early stage of cooking, if the above-mentioned unfriendly flavors are collected and released outside the cooking cavity while collecting the aroma, it will cause the opposite effect of the fragrance overflowing, that is, forming an environment with unfriendly flavors, affecting the user experience.

[0136] In order to reduce the occurrence of the above situation, in the embodiments of the present application, a second time duration is set so that when boiling of the solid-liquid material is detected, the timing is started, and when the timing duration reaches the second time duration, the cooling device is controlled to operate to achieve the collection of aroma.

[0137] In the above embodiment, the cooling device can be controlled to be opened selectively, and the time period when the solid and liquid materials release unfriendly flavors at the beginning of cooking can be staggered, thereby reducing the time for the cooling device to collect unfriendly flavors, so that the proportion of aroma in the collected liquid is maximized, thereby ensuring the creation of an environment full of fragrance and affecting the user experience of the cooking equipment.

[0138] In some embodiments, optionally, the first control unit 502 is further used to: obtain the types of solid and liquid materials; and determine the second duration based on the types of solid and liquid materials.

[0139] In this embodiment, considering that different types of solid and liquid materials have different release times for unfriendly flavors, it is obvious that if the second time duration is a fixed value, it may cause the collection of unfriendly flavors or waste of aroma.

[0140] In order to reduce the occurrence of the above situation, the embodiment of the present application uses the type of solid and liquid materials as the search condition, and then determines the second time length that matches the type of solid and liquid materials, thereby avoiding the waste of aroma due to the second time length being too long. At the same time, it can also reduce the cooling device collecting unfriendly flavors due to the second time length being too short, affecting the user experience of the cooking equipment.

[0141] In some embodiments, optionally, the second control unit 508 is further used to: control the release device to operate intermittently during the cooking process of the cooking device; and / or control the release device to operate for a third period of time after the cooking device finishes cooking.

[0142] In this embodiment, the release device is limited to work intermittently during the cooking process, so that the cooking device can release aroma to the outside of the cooking cavity during operation, thereby improving the user experience of the cooking device.

[0143] In the above embodiment, the release device is controlled to operate after cooking is completed so that the aroma can be released to the outside of the cooking cavity before the user opens the lid. This can enhance the user's perception of the aroma of rice and thus improve the user's appetite.

[0144] In some embodiments, optionally, the third duration can be set according to actual usage needs, such as 30 seconds, 1 minute, 3 minutes, or other values.

[0145] In some embodiments, optionally, the second control unit 508 is further used to: control the release device to operate when it is detected that a user is approaching the cooking device.

[0146] In this embodiment, when it is detected that the user is approaching the cooking device, the control release device is started to operate so as to release the aroma. In this process, it can be ensured that the user can smell the aroma when he is close to the cooking device, thereby enhancing the user's perception of the rice aroma and further increasing the user's appetite.

[0147] In some embodiments, optionally, a distance value between the cooking device and the user is obtained. If the distance value between the cooking device and the user is less than a preset distance value and the distance value between the cooking device and the user continues to decrease, it is determined that the user is detected approaching the cooking device.

[0148] In some embodiments, optionally, when it is detected that a user is approaching the cooking device, the release device is controlled to operate for a fourth time period.

[0149] Among them, the fourth duration can be 30 seconds or 1 minute.

[0150] In some embodiments, optionally, the second control unit 508 is used to: control the release device to heat the liquid condensed by the cooling device to form steam; and / or control the release device to atomize the liquid condensed by the cooling device.

[0151] In this embodiment, the aroma environment is formed by forming steam or performing atomization.

[0152] In addition, the aroma of rice and meat is mainly composed of volatile compounds, which have a certain water solubility and will be discharged along with the steam during the cooking process. In addition, the aroma dissolved in water will reduce the perception of the aroma. The user's perception of the aroma can be greatly improved through means such as atomization.

[0153] In one embodiment, if Figure 6 As shown, the present invention provides a control device 600 for a cooking device, including a processor 602 and a memory 604. The memory 604 stores programs or instructions that can be run on the processor 602. When the programs or instructions are executed by the processor 602, the steps of any of the above methods are implemented.

[0154] 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.

[0155] 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.

[0156] In one embodiment, the present invention provides a cooking device, comprising: a cooking cavity; a cooling device connected to the cooking cavity; a release device connected to the cooling device; and a controller connected to the cooling device and the release device, for executing the steps of the control method of the cooking device as described in any one of the above.

[0157] In some embodiments, optionally, the cooling device and the releasing device are integrated; and / or the cooling device and the releasing device are arranged on the cover of the cooking device.

[0158] In this embodiment, an integrated design solution is adopted to reduce the difficulty of assembling the cooking device.

[0159] In some embodiments, optionally, the cooking device includes one of the following: an electric rice cooker, an electric pressure cooker, and an electric steamer.

[0160] 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.

[0161] 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.

[0162] 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.

[0163] 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 cooling device connected to the cooking cavity, and a releasing device connected to the cooling device, and the control method comprises: During the cooking process of the cooking device, controlling the cooling device to start operation; Acquire the current cooking process of the cooking device; Determine a target time corresponding to a first duration before the end of cooking based on the current cooking process; At the target time, the release device is controlled to operate to release the liquid condensed by the cooling device to the outside of the cooking cavity.

2. The control method of the cooking device according to claim 1, characterized in that: During the cooking process of the cooking device, controlling the cooling device to start operation specifically includes: When boiling of solid and liquid materials in the cooking cavity is detected, the cooling device is controlled to start operation.

3. The control method of cooking equipment according to claim 1, characterized in that: During the cooking process of the cooking device, controlling the cooling device to start operation specifically includes: When it is detected that the solid and liquid materials in the cooking cavity are boiling and continue to boil for a second period of time, the cooling device is controlled to start operating.

4. The control method of cooking equipment according to claim 3, characterized in that: Also includes: Obtaining the types of the solid and liquid materials; The second duration is determined based on the types of the solid and liquid materials.

5. The control method of the cooking device according to any one of claims 1 to 4, characterized in that: Also includes: During the cooking process of the cooking device, controlling the release device to operate intermittently; and / or After the cooking device finishes cooking, the release device is controlled to operate for a third time period.

6. The control method of a cooking device according to any one of claims 1 to 4, characterized in that: Also includes: When it is detected that a user approaches the cooking device, the release device is controlled to operate.

7. The control method of a cooking device according to any one of claims 1 to 4, characterized in that: The controlling the release device to operate specifically includes: Controlling the release device to heat the liquid condensed by the cooling device to form steam; and / or The release device is controlled to atomize the liquid condensed by the cooling device.

8. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity, a cooling device connected to the cooking cavity, and a releasing device connected to the cooling device, and the control device comprises: A first control unit, used for controlling the cooling device to start operation during the cooking process of the cooking device; An acquiring unit, used for acquiring a current cooking process of the cooking device; a determining unit, configured to determine a target time corresponding to a first duration before the end of cooking based on the current cooking process; The second control unit is used to control the release device to operate at the target time to release the liquid condensed by the cooling device to the outside of the cooking cavity.

9. 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 7 are implemented.

10. 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 7 are implemented.

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

12. A cooking device, characterized in that: include: Cooking chamber; a cooling device, connected to the cooking cavity; a release device, connected to the cooling device; A controller, connected to the cooling device and the releasing device, is used to execute the steps of the control method of the cooking device as described in any one of claims 1 to 7.

13. The cooking device according to claim 12, characterized in that The cooling device is integrated with the releasing device; and / or The cooling device and the releasing device are arranged on the cover of the cooking device.

14. The cooking device according to claim 12 or 13, characterized in that: The cooking device comprises one of the following: Rice cooker, electric pressure cooker, electric steamer.

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