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

Abstract

The application provides a cooking device and a control method, device and readable storage medium thereof. The control method comprises: controlling a cooling device to start running in a cooking process of the cooking device; acquiring a current cooking progress of the cooking device; determining a target moment corresponding to a first time length before a cooking end based on the current cooking progress; and controlling a release device to run to release a liquid condensed by the cooling device to outside of a cooking cavity at the target moment.

Description

Technical Field

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

[0002] During the cooking process, rice releases aroma, 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 method for controlling 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 cooking equipment.

[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 provides another cooking device.

[0012] In view of this, according to a first aspect of the present invention, a control method for a cooking device is provided, wherein the cooking device includes a cooking cavity, a cooling device connected to the cooking cavity, and a release device connected to the cooling device. The control method includes: during the cooking process of the cooking device, controlling the cooling device to start and operate; 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; and at the target time, controlling the release device to operate to release 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 the startup of a cooling device so as to collect steam generated in a cooking cavity by the cooling device, and releases the liquid condensed by the cooling device to the outside of the cooking cavity at a target time by controlling the operation of a release device.

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

[0015] In the above solution, considering that users typically arrive at the cooking device at the end of cooking, open the cooking cavity, and take the cooked food from the cooking cavity, the release device is controlled to release aroma out of the cooking cavity at the target time of the first time period before the end of cooking. This can create a fragrant environment before the user arrives at the cooking device, 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 operating, specifically including: when boiling of solid and liquid materials in the cooking cavity is detected, the cooling device is controlled to start operating.

[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 this application, under normal circumstances, when the solid-liquid material boils, the water in the solid-liquid material will evaporate and form steam. Therefore, whether the solid-liquid material is boiling can be directly used as the judgment condition for starting the cooling device, thereby achieving aroma collection throughout 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 last for a second period of time, the cooling device is controlled to start running.

[0023] In this technical solution, considering that solid and liquid materials will release unfriendly flavors 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.

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

[0025] In the above technical solution, the cooling device can be controlled to be opened selectively, and the 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.

[0026] In some technical solutions, optionally, the method further includes: obtaining the type of solid-liquid materials; and determining the second duration based on the type of solid-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 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 further includes: during the cooking process of the cooking device, the controlled release device operates intermittently; and / or after the cooking device finishes cooking, the controlled release device operates for a third period of time.

[0030] In this technical solution, the release device is limited to intermittent operation during the cooking process, so that the cooking device can release aroma outside 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 user can release the aroma outside the cooking cavity before opening the lid. This can enhance the user's perception of the rice aroma 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, the method further includes: controlling the release device to operate when it is detected that a user is approaching the cooking device.

[0034] In this technical solution, when it is detected that the user is approaching the cooking device, the control release device starts to operate so as to release the aroma. During 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 aroma of rice and thus 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 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.

[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 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, the present invention provides a control device for a cooking device, the cooking device comprising a cooking cavity, a cooling device connected to the cooking cavity, and a release device connected to the cooling device, the control device comprising: a first control unit for controlling the cooling device to start and operate during the cooking process of the cooking device; an acquisition unit for acquiring the 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 the start-up operation of a cooling device so as to utilize the cooling device to collect steam generated in a cooking cavity, and at a target time, controls the operation of a release device to release liquid condensed by the cooling device to the outside of the cooking cavity.

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

[0044] In the above solution, considering that users typically arrive at the cooking device at the end of cooking, open the cooking cavity, and take the cooked food from the cooking cavity, the release device is controlled to release aroma out of the cooking cavity at the target time of the first time period before the end of cooking. This can create a fragrant environment before the user arrives at the cooking device, thereby improving the user experience of the cooking device.

[0045] In addition, the control device of the cooking device 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 this application, under normal circumstances, when the solid-liquid material boils, the water in the solid-liquid material will evaporate and form steam. Therefore, whether the solid-liquid material is boiling can be directly used as the judgment condition for starting the cooling device, thereby achieving aroma collection throughout 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 operating 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, considering that solid and liquid materials will release unfriendly flavors 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.

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

[0054] In the above technical solution, the cooling device can be controlled to be opened selectively, and the 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.

[0055] In some technical solutions, optionally, the first control unit is further used to: obtain the type of solid-liquid materials; and determine the second time period based on the type of solid-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 situation, the technical scheme of the present application takes the type of solid-liquid material as a search condition, and then determines a second time length matched with the type of solid-liquid material, so as to avoid waste of aroma due to too long second time length, and also reduce the influence of the use experience of the cooking equipment due to too small second time length and the collection of unfriendly flavor by the cooling device.

[0058] In some technical solutions, optionally, the second control unit is further configured to: control the release device to operate intermittently during the cooking process of the cooking equipment; and / or control the release device to operate for a third time length after the cooking process of the cooking equipment is completed.

[0059] In this technical solution, by limiting the intermittent operation of the release device during the cooking process, the cooking equipment can release aroma outside the cooking cavity during the operation process, thereby improving the use experience of the cooking equipment.

[0060] In the above technical solution, by controlling the release device to operate after the cooking process is completed, the aroma can be released outside the cooking cavity before the user opens the cover, which can improve the user's perception of rice aroma and thereby improve the user's appetite.

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

[0062] In some technical solutions, optionally, the second control unit is further configured to: control the release device to operate when it is detected that the user is close to the cooking equipment.

[0063] In this technical solution, when it is detected that the user is close to the cooking equipment, the release device is controlled to start operating to release aroma, and in this process, it can be ensured that the user can smell the aroma when the user is close to the cooking equipment, thereby improving the user's perception of rice aroma and improving the user's appetite.

[0064] In some technical solutions, optionally, the distance value between the cooking equipment and the user is obtained, and if the distance value between the cooking equipment and the user is less than a preset distance value and the distance value between the cooking equipment and the user is constantly decreasing, it is determined that the user is close to the cooking equipment.

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

[0066] The fourth time length 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 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 of the above methods are implemented.

[0072] According to a fifth aspect of the present invention, the present invention provides a cooking device, comprising: a control device as described above in any one of the cooking devices; 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 for 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 provided 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 set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by 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 readily understood from the following description of the embodiments with reference to the accompanying 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 shows one of the distribution diagrams of areas and modules in the cooking device in an embodiment of the present application;

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

[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 according to an embodiment of the present application is shown;

[0084] Figure 6 A schematic block diagram of a control device of 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 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 therein can be combined with each other in the absence of 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 scope of protection 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, wherein the cooking device includes a cooking cavity 202, a cooling device 204 in communication with the cooking cavity 202, and a release device 206 in communication with the cooling device 204. The control method includes:

[0090] In step 102, the cooling device is controlled to start running during the cooking process of the cooking device;

[0091] In step 104, the current cooking progress of the cooking device is acquired;

[0092] In step 106, a target moment corresponding to a first time length before the end of cooking is determined based on the current cooking progress;

[0093] In step 108, the release device is controlled to run at the target moment, so as to release the liquid condensed by the cooling device to the outside of the cooking cavity.

[0094] The present application provides a control method of a cooking device. The cooling device is controlled to start running, so as to collect the steam generated in the cooking cavity by the cooling device. At a target moment, the release device is controlled to run, so as to release the liquid condensed by the cooling device to the outside of the cooking cavity.

[0095] In this process, the cooking device does not continuously release the aroma to the outside of the cooking cavity during the entire cooking process, but starts to release the aroma at the target moment before the end of cooking. Therefore, the aroma can be concentrated and released, so that the concentration of the aroma at the location of the cooking device is high at the end of cooking, and an environment with overflowing aroma can be created, so as to improve the recognition of the cooking device by the user.

[0096] In the above scheme, considering that the user usually comes to the location of the cooking device at the moment of the end of cooking, and then opens the cooking cavity to take out the food cooked in the cooking cavity. Therefore, the release device is controlled to release the aroma to the outside of the cooking cavity at the target moment of the first time length before the end of cooking. In the case that the user arrives at the location of the cooking device, an environment with overflowing aroma can be created in advance, so as to improve the use experience of the cooking device.

[0097] In some embodiments, the cooling device is optionally controlled to start running during the cooking process of the cooking device, and specifically includes: the cooling device is controlled to start running when it is detected that the solid-liquid material in the cooking cavity boils.

[0098] In this embodiment, considering that the cooling device collects the aroma by cooling the steam, before the cooling device is controlled to start running, it is necessary to ensure that the solid-liquid material in the cooking cavity can generate steam, so as to ensure that the cooling device does not waste electricity due to early start.

[0099] In the embodiments of the present application, under normal circumstances, when the solid-liquid material boils, water in the solid-liquid material evaporates 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 achieving aroma collection throughout the entire cooking process.

[0100] In some embodiments, whether the solid or liquid material is boiling can be determined 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 in communication with 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 operation specifically includes: controlling the cooling device to start operation when it is detected that the solid and liquid materials in the cooking cavity boil and continue for a second period of time.

[0104] In this embodiment, considering that solid and liquid materials will release unfriendly flavors 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 embodiment of the present application, a second time length is set so that when boiling of the solid-liquid material is detected, the timing is started, and when the timing length reaches the second time length, 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 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, the method further includes: obtaining the type of solid-liquid materials; and determining the second duration based on the type of solid-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 food materials 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 a meter may be 1 minute.

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

[0113] In this embodiment, the release device is limited to intermittent operation during the cooking process, so that the cooking device can release aroma outside 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 user can release the aroma outside the cooking cavity before opening the lid. This can enhance the user's perception of the rice aroma and thus increase 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, the method 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 starts to operate so as to release the aroma. During 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 thus 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 fragrance 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 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, refrigerant (ice bags and other low-temperature objects), a refrigeration device, or gas cooling.

[0125] In one embodiment, Figure 5 As shown, the present invention provides a control device 500 for a cooking device, the cooking device including a cooking cavity, a cooling device connected to the cooking cavity, and a releasing device connected to the cooling device, the control device including: a first control unit 502, for controlling the cooling device to start and operate 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 operate at the target time 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 the start-up operation of a cooling device so as to utilize the cooling device to collect steam generated in a cooking cavity, and at a target time, controls the operation of a release device to release liquid condensed by the cooling device to the outside of the cooking cavity.

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

[0128] In the above solution, considering that users typically arrive at the cooking device at the end of cooking, open the cooking cavity, and take the cooked food from the cooking cavity, the release device is controlled to release aroma out of the cooking cavity at the target time of the first time period before the end of cooking. This can create a fragrant environment before the user arrives at the cooking device, thereby improving the user experience of the cooking device.

[0129] In some embodiments, optionally, the first control unit 502 is configured to control the cooling device to start operating when boiling of the 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, under normal circumstances, when the solid-liquid material boils, water in the solid-liquid material evaporates 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 achieving aroma collection throughout the entire cooking process.

[0132] In some embodiments, whether the solid or liquid material is boiling can be determined 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 configured to control the cooling device to start operating when it is detected that the solid-liquid materials in the cooking cavity are boiling and the boiling continues for a second period of time.

[0135] In this embodiment, considering that solid and liquid materials will release unfriendly flavors 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 embodiment of the present application, a second time length is set so that when boiling of the solid-liquid material is detected, the timing is started, and when the timing length reaches the second time length, 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 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 configured to: obtain the type of the solid-liquid material; and determine the second duration based on the type of the solid-liquid material.

[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 configured 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 intermittent operation during the cooking process, so that the cooking device can release aroma outside 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 user can release the aroma outside the cooking cavity before opening the lid. This can enhance the user's perception of the rice aroma and thus increase 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 configured 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 starts to operate so as to release the aroma. During 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 thus 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 fragrance 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 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, Figure 6 As shown, the present invention provides a control device 600 for a cooking device, comprising 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 storing a program or instruction. When the program or instruction is executed by a processor, the steps of any one of the above methods are implemented.

[0155] In one embodiment, the present invention provides a cooking device, comprising: a control device as described above for any cooking device; 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 provided 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 terms "first" and "second" in the specification and claims of this application may explicitly or implicitly refer to one or more of the features. In the description of the present invention, unless otherwise specified, "plurality" means two or more. Furthermore, "and / or" in the specification and claims refers to at least one of the connected entities, and the character " / " generally indicates an "or" relationship between the connected entities.

[0161] In the claims, specification and drawings of the present invention, the term "plurality" refers to two or more. Unless otherwise expressly defined, the orientation or positional relationship indicated by the terms "upper" and "lower" is based on the orientation or positional relationship shown in the drawings. It is only for the purpose of more conveniently describing the present invention and making the description process simpler. It is not intended to indicate or imply that the device or element referred to must have the specific orientation described, be constructed and operate in a specific orientation. Therefore, 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 skilled 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 terms "one embodiment," "some embodiments," "a specific embodiment," and the like mean that the specific features, structures, materials, or characteristics described in conjunction with that 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, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0163] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device includes a cooking cavity, a cooling device in communication with the cooking cavity, and a releasing device in communication with the cooling device, and the control method includes: During the cooking process of the cooking device, controlling the cooling device to start operation; Obtaining the current cooking process of the cooking device; Determining a target time corresponding to a first duration before the end of cooking based on the current cooking process; At the target time, controlling the release device to operate and release the liquid condensed by the cooling device to the outside of the cooking cavity; The cooking device control method further includes: controlling the release device to operate when a user is detected approaching the cooking device; The controlling the operation of the release device 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.

2. The cooking device control method according to claim 1, wherein: 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 cooking device control method according to claim 1, wherein: 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 boil and the boiling continues for a second period of time, the cooling device is controlled to start operating.

4. The cooking device control method 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 method for controlling a cooking device according to any one of claims 1 to 4, wherein: 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. A control device for a cooking device, characterized in that: The cooking device includes a cooking cavity, a cooling device in communication with the cooking cavity, and a releasing device in communication with the cooling device, and the control device includes: a first control unit, configured to control the cooling device to start operating during a cooking process of the cooking device; an acquiring unit, configured to acquire 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; a second control unit, configured 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; The second control unit is further configured to control the release device to operate when detecting that a user is approaching the cooking device; The second control unit is specifically 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.

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

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

9. A cooking device, characterized in that: include: The control device of the cooking device according to claim 6 or 7; and / or The readable storage medium according to claim 8.

10. A cooking device, characterized in that: include: cooking chamber; a cooling device, communicating with the cooking cavity; a release device, connected to the cooling device; A controller is connected to the cooling device and the releasing device, and is used to execute the steps of the control method of the cooking device according to any one of claims 1 to 5.

11. The cooking device according to claim 10, characterized in that The cooling device is integrated with the release device; and / or The cooling device and the releasing device are arranged on the cover of the cooking device.

12. The cooking device according to claim 10 or 11, characterized in that The cooking device includes one of the following: Rice cooker, electric pressure cooker, electric steamer.

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