Cooking equipment, control methods, devices and readable storage media thereof

Abstract

The present invention provides a cooking device and its control method, apparatus and readable storage medium. The cooking device includes a cooking chamber and a coking device. The coking device and the interior of the cooking chamber are connected through a first channel. The control method includes: when the cooking device is running a cooking program, controlling the coking device to start until the temperature of the coking device rises to a first temperature and is maintained for a first time; opening the first channel to pump the gas generated by the operation of the coking device into the interior of the cooking chamber.

Description

Technical Field

[0001] This invention relates to the field of control technology, and more specifically, to a cooking device and its control method, apparatus, and readable storage medium. Background Technology

[0002] In related technical solutions, cooking equipment, such as rice cookers, creates a high-temperature cooking environment during the rice cooking process. Under this environment, the rice undergoes a Maillard reaction, releasing an aroma similar to that of crispy rice crust, thereby enhancing the aroma of the rice.

[0003] However, the above cooking method is difficult to control and can easily cause the rice to burn, affecting its color and taste. Summary of the Invention

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

[0005] Therefore, a first aspect of the present invention is to provide a method for controlling a cooking device.

[0006] A second aspect of the present invention is that a control device for a cooking apparatus is provided.

[0007] A third aspect of the invention is that it provides a control device for another cooking apparatus.

[0008] A fourth aspect of the present invention is that a readable storage medium is provided.

[0009] A fifth aspect of the present invention is that a cooking apparatus is provided.

[0010] 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 including a cooking chamber and a coking device, the coking device being connected to the interior of the cooking chamber via a first channel, the control method including: when the cooking device is running a cooking program, controlling the coking device to start until the temperature of the coking device rises to a first temperature and is maintained for a first duration; opening the first channel to pump gas generated by the operation of the coking device into the interior of the cooking chamber.

[0011] The technical solution of this application proposes a control method for cooking equipment. By operating the above control method, the start-up control of the coking device can be realized. When the coking device is started and running, the coking device can generate gas suitable for pumping into the cooking chamber. The gas can increase the aroma of the food in the cooking chamber, such as the aroma of rice crust, thereby improving the cooking taste of the food.

[0012] In the above technical solution, by setting a first temperature and a first duration, the coking device can be maintained at a high temperature for a period of time to ensure that the Maillard reaction can be generated, thereby forming an aroma similar to that of rice crust.

[0013] Specifically, when the temperature of the coking unit is detected to have reached a first temperature, a timer is started, and when the timer duration is greater than or equal to the first duration, the coking unit is controlled to stop operating.

[0014] In some technical solutions, it is understood that when the cooking equipment is running a cooking program, the cooking equipment is considered to be in a cooking state. During this process, the automatic control of the coking device can be achieved by monitoring whether the cooking program is running.

[0015] In some technical solutions, the first channel can optionally be understood as the gas outlet of the coking device. Specifically, the gas outlet extends into the cooking chamber so that the gas discharged through the gas outlet can enter the cooking chamber.

[0016] In some technical solutions, optionally, opening the first channel can be understood as connecting the coking device and the cooking chamber so that the gas produced by the coking device can enter the cooking chamber.

[0017] In some technical solutions, the coking unit optionally includes a receiving cavity for containing materials and a heating element for heating the receiving cavity. Based on this, the start-up of the coking unit can be understood as controlling the heating element to heat the receiving cavity so that the temperature of the receiving cavity reaches a first temperature. When the temperature of the receiving cavity is greater than the first temperature and is maintained for a first time, the heating element stops operating.

[0018] In addition, the control method for the cooking equipment proposed in this application has the following additional technical features.

[0019] In some technical solutions, optionally, the first temperature is greater than or equal to 140 degrees Celsius; and / or the first duration is between 5 minutes and 60 minutes.

[0020] In this technical solution, the first temperature is not lower than 140 degrees Celsius, so that the temperature generated by the coking device is high enough to ensure that the Maillard reaction can be generated, thereby forming an aroma like that of rice crust.

[0021] In some technical solutions, the first temperature can optionally be 150 degrees Celsius, 160 degrees Celsius, or other temperature values, which can be selected according to actual usage needs, and will not be elaborated here.

[0022] In the above technical solution, the value of the first duration is limited, and the value can be selected according to actual usage needs.

[0023] The value of the first temperature is related to the value of the first duration. Specifically, as the value of the first temperature increases, the value of the first duration decreases. This process helps prevent the coking device from producing a burnt smell, thus ensuring the aroma enhancement effect.

[0024] In some technical solutions, optionally, the coking device is used to contain the food to be cooked, and a first channel is opened to pump the gas generated by the operation of the coking device into the interior of the cooking chamber, including: obtaining the temperature of the coking device; and opening the first channel when the temperature of the coking device drops from a first temperature to a second temperature.

[0025] As can be seen from the above, in this technical solution, the coking device contains the food to be cooked, but it does not contain liquids similar to water, therefore, it cannot achieve rapid transfer of aroma.

[0026] To overcome the above problems, the technical solution of this application obtains the temperature of the coking device and adjusts the temperature of the coking device accordingly, so that the steam in the cooking chamber can be condensed in the coking device. The condensate in the coking device carries the gas generated by the coking device and returns it to the cooking chamber, thereby realizing the rapid transport of aroma.

[0027] In this process, there is no need to configure a structure for pumping gas or liquid in the coking unit, thereby reducing the complexity of the coking unit and reducing manufacturing costs while also reducing the assembly difficulty of the cooking equipment.

[0028] In some technical solutions, the second temperature may optionally be less than 100 degrees Celsius.

[0029] In some technical solutions, optionally, before controlling the coking device to start, the method further includes: placing the food to be cooked into the receiving cavity of the coking device.

[0030] This technical solution enables the automatic addition of ingredients to be cooked in the coking device, eliminating the need for users to manually add the ingredients and thus enhancing the intelligence of the cooking equipment.

[0031] In some technical solutions, optionally, the cooking equipment has a material adding device, which is connected to the receiving cavity of the coking device and the cooking cavity of the cooking equipment, for adding material to the receiving cavity and / or the cooking cavity.

[0032] In some technical solutions, optionally, before controlling the coking device to start, the process also includes: placing a mixture of the food to be cooked and the liquid into the receiving cavity of the coking device.

[0033] In this technical solution, a mixture of the food being cooked and liquid is placed into the containment cavity of the coking device. This allows the coking device to actively pump aroma into the cooking cavity instead of relying on steam generated within it. During this process, the aroma within the cooking cavity can be replenished without adjusting the temperature of the coking device.

[0034] In some technical solutions, optionally, the cooking equipment has a material adding device, which is connected to the receiving cavity of the coking device and the cooking cavity of the cooking equipment, for adding the material to be cooked and liquid to the receiving cavity and / or the cooking cavity to form a mixture.

[0035] In some technical solutions, the coking device may optionally include an extension that extends into the cooking chamber. Before the coking device is started, the device may also heat the cooking chamber to allow the broth produced by cooking the food in the cooking chamber to enter the receiving chamber of the coking device.

[0036] In this technical solution, the coking device has an extension section, which is used to draw the broth produced by cooking the food from the cooking chamber. When the temperature of the coking device reaches a first temperature and is maintained for a first time, the broth is heated to cause a Maillard reaction, thereby releasing an aroma similar to that of crispy rice crust, thus enhancing the aroma of the rice.

[0037] In this process, there is no need to configure a material adding device for the coking unit, which reduces the complexity of the cooking equipment and facilitates the reduction of manufacturing costs and assembly difficulty of the cooking equipment.

[0038] Specifically, the extension can reach into the broth produced by cooking the food. When the cooking chamber is heated, the broth boils and evaporates to form steam. This steam accumulates in the cooking chamber, causing the pressure inside to rise continuously. Under this pressure, the broth enters the receiving chamber of the coking device through the extension. In this process, there is no need to equip the coking device with structures or components that have an absorption effect.

[0039] While achieving the absorption of broth produced during the cooking of ingredients, it features a simple structure, thus facilitating the control of manufacturing costs for cooking equipment. Furthermore, due to its simple structure, the aforementioned technical solution possesses superior reliability.

[0040] In some technical solutions, the extension is a hollow tubular structure.

[0041] Furthermore, the absorption of the broth produced during cooking can be combined with the heating of the food in the cooking chamber, eliminating the need for a separate absorption stage and reducing the impact of broth absorption on cooking.

[0042] In some technical solutions, optionally, the cooking device includes a heating device to heat the cooking cavity, including: controlling the heating device to heat the cooking cavity until the mixture of the food being cooked and the liquid located in the cooking cavity continues to boil.

[0043] In this technical solution, the cooking chamber is heated by controlling the heating device, so that the mixture of the food and liquid being cooked in the cooking chamber continues to boil, so that the mixture of the food and liquid being cooked can continuously generate steam, thereby increasing the pressure in the cooking chamber in a short time, and then the soup produced by cooking the food enters the receiving chamber of the coking device through the extension.

[0044] Furthermore, in the above technical solution, the broth entering the containment cavity has a high temperature so that the coking device can quickly form a coking aroma.

[0045] In some technical solutions, optionally, a second channel is provided between the coking device and the outside of the cooking chamber, and the control method further includes: after cooking is completed, opening the second channel to pump the gas generated by the operation of the coking device to the outside of the cooking chamber.

[0046] In this technical solution, a second channel is set up to pump gas carrying a caramelized aroma out of the cooking cavity for the user to smell, thereby improving the user experience of the cooking equipment.

[0047] According to a second aspect of the present invention, the present invention provides a control device for a cooking apparatus, the cooking apparatus including a cooking chamber and a coking device, the coking device being connected to the interior of the cooking chamber via a first channel, the control device including: a control unit for controlling the coking device to start when the cooking apparatus is running a cooking program, until the temperature of the coking device rises to a first temperature and is maintained for a first duration; and an opening unit for opening the first channel to pump gas generated by the operation of the coking device into the interior of the cooking chamber.

[0048] The technical solution of this application proposes a control device for a cooking equipment, which can realize the start-up control of the coking device. When the coking device is started and running, the coking device can generate gas suitable for pumping into the cooking chamber. The gas can increase the aroma of the food in the cooking chamber, such as the aroma of rice crust, thereby improving the cooking taste of the food.

[0049] In the above technical solution, by setting a first temperature and a first duration, the coking device can be maintained at a high temperature for a period of time to ensure that the Maillard reaction can be generated, thereby forming an aroma similar to that of rice crust.

[0050] Specifically, when the temperature of the coking unit is detected to have reached a first temperature, a timer is started, and when the timer duration is greater than or equal to the first duration, the coking unit is controlled to stop operating.

[0051] In some technical solutions, it is understood that when the cooking equipment is running a cooking program, the cooking equipment is considered to be in a cooking state. During this process, the automatic control of the coking device can be achieved by monitoring whether the cooking program is running.

[0052] In some technical solutions, the first channel can optionally be understood as the gas outlet of the coking device. Specifically, the gas outlet extends into the cooking chamber so that the gas discharged through the gas outlet can enter the cooking chamber.

[0053] In some technical solutions, optionally, opening the first channel can be understood as connecting the coking device and the cooking chamber so that the gas produced by the coking device can enter the cooking chamber.

[0054] In some technical solutions, the coking unit optionally includes a receiving cavity for containing materials and a heating element for heating the receiving cavity. Based on this, the start-up of the coking unit can be understood as controlling the heating element to heat the receiving cavity so that the temperature of the receiving cavity reaches a first temperature. When the temperature of the receiving cavity is greater than the first temperature and is maintained for a first time, the heating element stops operating.

[0055] In addition, the control device of the cooking equipment proposed in this application has the following additional technical features.

[0056] In some technical solutions, optionally, the first temperature is greater than or equal to 140 degrees Celsius; and / or the first duration is between 5 minutes and 60 minutes.

[0057] In this technical solution, the first temperature is not lower than 140 degrees Celsius, so that the temperature generated by the coking device is high enough to ensure that the Maillard reaction can be generated, thereby forming an aroma like that of rice crust.

[0058] In some technical solutions, the first temperature can optionally be 150 degrees Celsius, 160 degrees Celsius, or other temperature values, which can be selected according to actual usage needs, and will not be elaborated here.

[0059] In the above technical solution, the value of the first duration is limited, and the value can be selected according to actual usage needs.

[0060] The value of the first temperature is related to the value of the first duration. Specifically, as the value of the first temperature increases, the value of the first duration decreases. This process helps prevent the coking device from producing a burnt smell, thus ensuring the aroma enhancement effect.

[0061] In some technical solutions, optionally, the coking device is used to contain the food to be cooked, and the opening unit is used to: obtain the temperature of the coking device; and open the first channel when the temperature of the coking device drops from a first temperature to a second temperature.

[0062] As can be seen from the above, in this technical solution, the coking device contains the food to be cooked, but it does not contain liquids similar to water, therefore, it cannot achieve rapid transfer of aroma.

[0063] To overcome the above problems, the technical solution of this application obtains the temperature of the coking device and adjusts the temperature of the coking device accordingly, so that the steam in the cooking chamber can be condensed in the coking device. The condensate in the coking device carries the gas generated by the coking device and returns it to the cooking chamber, thereby realizing the rapid transport of aroma.

[0064] In this process, there is no need to configure a structure for pumping gas or liquid in the coking unit, thereby reducing the complexity of the coking unit and reducing manufacturing costs while also reducing the assembly difficulty of the cooking equipment.

[0065] In some technical solutions, the second temperature may optionally be less than 100 degrees Celsius.

[0066] In some technical solutions, optionally, before controlling the coking device to start, the control unit is also used to: put the food to be cooked into the receiving cavity of the coking device.

[0067] This technical solution enables the automatic addition of ingredients to be cooked in the coking device, eliminating the need for users to manually add the ingredients and thus enhancing the intelligence of the cooking equipment.

[0068] In some technical solutions, optionally, the cooking equipment has a material adding device, which is connected to the receiving cavity of the coking device and the cooking cavity of the cooking equipment, for adding material to the receiving cavity and / or the cooking cavity.

[0069] In some technical solutions, optionally, before controlling the coking device to start, the control unit is also used to: put the mixture of the food to be cooked and the liquid into the receiving cavity of the coking device.

[0070] In this technical solution, a mixture of the food being cooked and liquid is placed into the containment cavity of the coking device. This allows the coking device to actively pump aroma into the cooking cavity instead of relying on steam generated within it. During this process, the aroma within the cooking cavity can be replenished without adjusting the temperature of the coking device.

[0071] In some technical solutions, optionally, the cooking equipment has a material adding device, which is connected to the receiving cavity of the coking device and the cooking cavity of the cooking equipment, for adding the material to be cooked and liquid to the receiving cavity and / or the cooking cavity to form a mixture.

[0072] In some technical solutions, the coking device may optionally include an extension that extends into the cooking chamber. Before the coking device is started, the control unit is also used to heat the cooking chamber so that the broth produced by cooking the food in the cooking chamber enters the receiving chamber of the coking device.

[0073] In this technical solution, the coking device has an extension section, which is used to draw the broth produced by cooking the food from the cooking chamber. When the temperature of the coking device reaches a first temperature and is maintained for a first time, the broth is heated to cause a Maillard reaction, thereby releasing an aroma similar to that of crispy rice crust, thus enhancing the aroma of the rice.

[0074] In this process, there is no need to configure a material adding device for the coking unit, which reduces the complexity of the cooking equipment and facilitates the reduction of manufacturing costs and assembly difficulty of the cooking equipment.

[0075] Specifically, the extension can reach into the broth produced by cooking the food. When the cooking chamber is heated, the broth boils and evaporates to form steam. This steam accumulates in the cooking chamber, causing the pressure inside to rise continuously. Under this pressure, the broth enters the receiving chamber of the coking device through the extension. In this process, there is no need to equip the coking device with structures or components that have an absorption effect.

[0076] While achieving the absorption of broth produced during the cooking of ingredients, it features a simple structure, thus facilitating the control of manufacturing costs for cooking equipment. Furthermore, due to its simple structure, the aforementioned technical solution possesses superior reliability.

[0077] In some technical solutions, the extension is a hollow tubular structure.

[0078] Furthermore, the absorption of the broth produced during cooking can be combined with the heating of the food in the cooking chamber, eliminating the need for a separate absorption stage and reducing the impact of broth absorption on cooking.

[0079] In some technical solutions, the cooking equipment may optionally include a heating device and a control unit for: controlling the heating device to heat the cooking cavity until the mixture of the food being cooked and the liquid located in the cooking cavity continues to boil.

[0080] In this technical solution, the cooking chamber is heated by controlling the heating device, so that the mixture of the food and liquid being cooked in the cooking chamber continues to boil, so that the mixture of the food and liquid being cooked can continuously generate steam, thereby increasing the pressure in the cooking chamber in a short time, and then the soup produced by cooking the food enters the receiving chamber of the coking device through the extension.

[0081] Furthermore, in the above technical solution, the broth entering the containment cavity has a high temperature so that the coking device can quickly form a coking aroma.

[0082] In some technical solutions, optionally, a second channel is provided between the coking device and the outside of the cooking chamber. The opening unit is also used to: open the second channel after cooking is completed to pump the gas generated by the operation of the coking device to the outside of the cooking chamber.

[0083] In this technical solution, a second channel is set up to pump gas carrying a caramelized aroma out of the cooking cavity for the user to smell, thereby improving the user experience of the cooking equipment.

[0084] According to a third aspect of the present invention, the present invention provides a control device for a cooking apparatus, comprising a processor and a memory, the memory storing a program or instructions executable on the processor, the program or instructions, when executed by the processor, implementing the steps of the method as described above.

[0085] According to a fourth aspect of the present invention, a readable storage medium is provided on which a program or instructions are stored, which, when executed by a processor, implement the steps of the method as described above.

[0086] According to a fifth aspect of the present invention, a cooking apparatus is provided, comprising: a control device as described in any of the above-described cooking apparatuses; and / or a readable storage medium as described above.

[0087] In some technical solutions, the cooking equipment may optionally include one of the following: a rice cooker, an electric pressure cooker, or an electric steamer.

[0088] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0089] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0090] Figure 1 A flowchart illustrating the control method of the cooking equipment in an embodiment of this application is shown;

[0091] Figure 2 One of the structural schematic diagrams of the cooking device in the embodiments of this application is shown;

[0092] Figure 3 A second schematic diagram of the structure of the cooking device in an embodiment of this application is shown;

[0093] Figure 4 A schematic block diagram of a control device for a cooking apparatus according to an embodiment of this application is shown;

[0094] Figure 5 A schematic block diagram of the control device for another cooking apparatus according to an embodiment of this application is shown.

[0095] in, Figure 2 and Figure 3 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0096] 202 Cooking chamber, 204 Coking device, 206 First channel, 208 Extension, 210 Second channel. Detailed Implementation

[0097] To better understand the above aspects, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0098] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0099] In one embodiment of this application, such as Figure 1 and Figure 2 As shown, a control method for a cooking device is provided. The cooking device includes a cooking chamber 202 and a coking device 204. The coking device 204 is connected to the interior of the cooking chamber 202 via a first channel 206. The control method includes:

[0100] Step 102: While the cooking equipment is running the cooking program, control the coking device to start until the temperature of the coking device rises to a first temperature and is maintained for a first duration.

[0101] Step 104: Open the first channel to pump the gas generated by the operation of the coking device into the interior of the cooking chamber.

[0102] The embodiments of this application propose a control method for a cooking device. By running the above control method, the start-up control of the coking device can be realized. When the coking device is started and running, the coking device can generate gas suitable for pumping into the cooking chamber. The gas can increase the aroma of the food in the cooking chamber, such as the aroma of rice crust, thereby improving the cooking taste of the food.

[0103] In the above embodiments, by setting a first temperature and a first duration, the coking device can be maintained at a high temperature for a period of time to ensure that the Maillard reaction can be generated, thereby forming an aroma like that of rice crust.

[0104] Specifically, when the temperature of the coking unit is detected to have reached a first temperature, a timer is started, and when the timer duration is greater than or equal to the first duration, the coking unit is controlled to stop operating.

[0105] In some embodiments, it is understood that when the cooking device is running a cooking program, the cooking device is considered to be in a cooking state. During this process, automatic control of the coking device can be achieved by monitoring whether the cooking program is running.

[0106] In some embodiments, the first channel can be understood as the gas outlet of the coking device. Specifically, the gas outlet extends into the cooking chamber so that the gas discharged through the gas outlet can enter the cooking chamber.

[0107] In some embodiments, opening the first channel can be understood as connecting the coking device and the cooking chamber so that the gas generated by the coking device can enter the cooking chamber.

[0108] In some embodiments, the coking unit may optionally have a receiving cavity for containing materials and a heating element for heating the receiving cavity. Based on this, starting the coking unit can be understood as controlling the heating element to heat the receiving cavity so that the temperature of the receiving cavity reaches a first temperature. If the temperature of the receiving cavity is greater than the first temperature and is maintained for a first time, the heating element stops operating.

[0109] In some embodiments, the first temperature may be greater than or equal to 140 degrees Celsius; and / or the first duration may be between 5 minutes and 60 minutes.

[0110] In this embodiment, the first temperature is not lower than 140 degrees Celsius so that the temperature generated by the coking device is high enough to ensure that the Maillard reaction can be generated, thereby forming an aroma like that of rice crust.

[0111] In some embodiments, the first temperature may optionally be 150 degrees Celsius, 160 degrees Celsius, or other temperature values, which can be selected according to actual usage needs, and will not be elaborated here.

[0112] In the above embodiments, the value of the first duration is limited. In the above embodiments, the value can be selected according to actual usage needs.

[0113] The value of the first temperature is related to the value of the first duration. Specifically, as the value of the first temperature increases, the value of the first duration decreases. This process helps prevent the coking device from producing a burnt smell, thus ensuring the aroma enhancement effect.

[0114] In some embodiments, optionally, the coking device is used to contain the food to be cooked, and a first channel is opened to pump the gas generated by the operation of the coking device into the interior of the cooking chamber, including: obtaining the temperature of the coking device; and opening the first channel when the temperature of the coking device drops from a first temperature to a second temperature.

[0115] In this embodiment, as can be seen from the above, the coking device contains the food to be cooked, but it does not contain liquids similar to water, therefore, it cannot achieve rapid transfer of aroma.

[0116] To overcome the above problems, in the embodiments of this application, the temperature of the coking device is obtained and adjusted accordingly, so that the steam in the cooking chamber can be condensed in the coking device. The condensate in the coking device carries the gas generated by the coking device and returns it to the cooking chamber, thereby achieving rapid transfer of aroma.

[0117] In this process, there is no need to configure a structure for pumping gas or liquid in the coking unit, thereby reducing the complexity of the coking unit and reducing manufacturing costs while also reducing the assembly difficulty of the cooking equipment.

[0118] In one embodiment, the control logic of the cooking device includes:

[0119] Preparation stage: Put an appropriate amount of rice into the coking device and start the cooking function.

[0120] (1) Heating: Heating the coking unit to above 140 degrees Celsius.

[0121] (2) Coking aroma enhancement: The coking device is heated to above 140 degrees Celsius and maintained for 5-60 minutes. The rice produces a caramel aroma through the high-temperature Maillard reaction.

[0122] (3) When the coking device cools down to below 100 degrees Celsius, the steam from the rice below will enter through the connection channel between the cooking chamber and the coking device, and then flow back to the cooking chamber below as the steam condenses.

[0123] (4) Cooking is finished.

[0124] In one embodiment, the control logic of the cooking device includes:

[0125] Preparation: Put an appropriate amount of rice and water into the coking device and start the cooking function.

[0126] (1) Heating: Heating the coking unit to above 140 degrees Celsius.

[0127] (2) Coking aroma enhancement: The coking device is heated to above 140 degrees Celsius and maintained for 5-60 minutes. The rice produces steam with a caramel aroma through the high-temperature Maillard reaction.

[0128] (3) Open the connection channel to let the steam containing the aroma of burnt rice into the cooking cavity below.

[0129] (4) Cooking is finished.

[0130] In some embodiments, the second temperature may optionally be less than 100 degrees Celsius.

[0131] In some embodiments, optionally, before controlling the coking device to start, the method further includes: placing the food to be cooked into the receiving cavity of the coking device.

[0132] In this embodiment, the ingredients to be cooked can be added automatically to the coking device. During this process, the user does not need to manually add the ingredients to be cooked, thereby improving the intelligence of the cooking equipment.

[0133] In some embodiments, the cooking apparatus may optionally include a material adding device that is connected to the receiving cavity of the coking apparatus and the cooking cavity of the cooking apparatus, for adding material to the receiving cavity and / or the cooking cavity.

[0134] In some embodiments, optionally, before controlling the coking device to start, the method further includes: placing a mixture of the food to be cooked and the liquid into the receiving cavity of the coking device.

[0135] In this embodiment, by placing a mixture of the food being cooked and liquid into the containment cavity of the coking device, the coking device can actively pump aroma into the cooking cavity instead of relying on steam generated within the cooking cavity to carry the aroma. During this process, the aroma within the cooking cavity can be replenished without adjusting the temperature of the coking device.

[0136] In some embodiments, the cooking apparatus may optionally include a material adding device that is connected to the receiving cavity of the coking apparatus and the cooking cavity of the cooking apparatus, for adding the material to be cooked and liquid to the receiving cavity and / or the cooking cavity to form a mixture.

[0137] In some embodiments, such as Figure 3 As shown, the coking device also includes an extension that extends into the cooking chamber. Before the coking device is started, the device further includes heating the cooking chamber so that the broth produced by cooking the food in the cooking chamber enters the receiving chamber of the coking device.

[0138] In this embodiment, since the coking device has an extension, the extension is used to draw the broth produced by cooking the food from the cooking chamber. Then, when the temperature of the coking device reaches a first temperature and is maintained for a first time, the broth is heated to cause a Maillard reaction, thereby releasing an aroma such as that of crispy rice crust, thus enhancing the aroma of the rice.

[0139] In this process, there is no need to configure a material adding device for the coking unit, which reduces the complexity of the cooking equipment and facilitates the reduction of manufacturing costs and assembly difficulty of the cooking equipment.

[0140] Specifically, the extension can reach into the broth produced by cooking the food. When the cooking chamber is heated, the broth boils and evaporates to form steam. This steam accumulates in the cooking chamber, causing the pressure inside to rise continuously. Under this pressure, the broth enters the receiving chamber of the coking device through the extension. In this process, there is no need to equip the coking device with structures or components that have an absorption effect.

[0141] While achieving the absorption of the broth produced during the cooking of the ingredients, it has the characteristics of simple structure, thus making it easy to control the manufacturing cost of the cooking equipment. At the same time, due to its simple structure, the above embodiment has better reliability.

[0142] In some embodiments, the extension is a hollow tubular structure.

[0143] Specifically, the control logic of the cooking equipment includes:

[0144] Preparation: Place an appropriate amount of rice and water into the rice cooking area and press the start button.

[0145] (1) Cooking rice to boiling stage: The rice water is squeezed into the coking device under pressure difference.

[0146] (2) Coking aroma enhancement: The coking device is heated to above 140 degrees Celsius and maintained for 5-60 minutes. The rice water undergoes a high-temperature Maillard reaction to produce water with a caramel aroma.

[0147] (3) Open the connection channel to let the steam containing the aroma of burnt rice pass back to the cooking cavity below;

[0148] (4) Cooking is finished.

[0149] Furthermore, the absorption of the broth produced during cooking can be combined with the heating of the food in the cooking chamber, eliminating the need for a separate absorption stage and reducing the impact of broth absorption on cooking.

[0150] In some embodiments, the cooking apparatus may optionally include a heating device for heating the cooking chamber, including: controlling the heating device to heat the cooking chamber until the mixture of the food being cooked and the liquid located in the cooking chamber continues to boil.

[0151] In this embodiment, the cooking chamber is heated by controlling the heating device, so that the mixture of the food and liquid being cooked in the cooking chamber continues to boil, so that the mixture of the food and liquid being cooked can continuously generate steam, thereby increasing the pressure in the cooking chamber in a short time, and then the broth produced by cooking the food enters the receiving chamber of the coking device through the extension.

[0152] Furthermore, in the above embodiments, the broth entering the containment cavity has a high temperature so that the coking device can quickly form a caramelized aroma.

[0153] In some embodiments, optionally, a second channel is provided between the coking device and the outside of the cooking chamber, and the control method further includes: after cooking is completed, opening the second channel to pump the gas generated by the operation of the coking device to the outside of the cooking chamber.

[0154] In this embodiment, a second channel is provided to pump gas carrying a caramelized aroma out of the cooking chamber for the user to smell, thereby improving the user experience of the cooking equipment.

[0155] In one embodiment, such as Figure 4As shown, the present invention provides a control device 400 for a cooking device. The cooking device includes a cooking chamber and a coking device. The coking device and the interior of the cooking chamber are connected through a first channel. The control device includes: a control unit 402, used to control the coking device to start when the cooking device is running a cooking program, until the temperature of the coking device rises to a first temperature and is maintained for a first time; and an opening unit 404, used to open the first channel to pump the gas generated by the operation of the coking device into the interior of the cooking chamber.

[0156] The embodiments of this application propose a control device 400 for a cooking apparatus, which can realize the start-up control of the coking device. When the coking device is started and running, the coking device can generate gas suitable for pumping into the cooking chamber. The gas can increase the aroma of the food in the cooking chamber, such as the aroma of rice crust, thereby improving the cooking taste of the food.

[0157] In the above embodiments, by setting a first temperature and a first duration, the coking device can be maintained at a high temperature for a period of time to ensure that the Maillard reaction can be generated, thereby forming an aroma like that of rice crust.

[0158] Specifically, when the temperature of the coking unit is detected to have reached a first temperature, a timer is started, and when the timer duration is greater than or equal to the first duration, the coking unit is controlled to stop operating.

[0159] In some embodiments, it is understood that when the cooking device is running a cooking program, the cooking device is considered to be in a cooking state. During this process, automatic control of the coking device can be achieved by monitoring whether the cooking program is running.

[0160] In some embodiments, the first channel can be understood as the gas outlet of the coking device. Specifically, the gas outlet extends into the cooking chamber so that the gas discharged through the gas outlet can enter the cooking chamber.

[0161] In some embodiments, opening the first channel can be understood as connecting the coking device and the cooking chamber so that the gas generated by the coking device can enter the cooking chamber.

[0162] In some embodiments, the coking unit may optionally have a receiving cavity for containing materials and a heating element for heating the receiving cavity. Based on this, starting the coking unit can be understood as controlling the heating element to heat the receiving cavity so that the temperature of the receiving cavity reaches a first temperature. If the temperature of the receiving cavity is greater than the first temperature and is maintained for a first time, the heating element stops operating.

[0163] In addition, the control device of the cooking equipment proposed in this application has the following additional technical features.

[0164] In some embodiments, the first temperature may be greater than or equal to 140 degrees Celsius; and / or the first duration may be between 5 minutes and 60 minutes.

[0165] In this embodiment, the first temperature is not lower than 140 degrees Celsius so that the temperature generated by the coking device is high enough to ensure that the Maillard reaction can be generated, thereby forming an aroma like that of rice crust.

[0166] In some embodiments, the first temperature may optionally be 150 degrees Celsius, 160 degrees Celsius, or other temperature values, which can be selected according to actual usage needs, and will not be elaborated here.

[0167] In the above embodiments, the value of the first duration is limited. In the above embodiments, the value can be selected according to actual usage needs.

[0168] The value of the first temperature is related to the value of the first duration. Specifically, as the value of the first temperature increases, the value of the first duration decreases. This process helps prevent the coking device from producing a burnt smell, thus ensuring the aroma enhancement effect.

[0169] In some embodiments, optionally, the coking device is used to hold the food to be cooked, and the opening unit 404 is used to: obtain the temperature of the coking device; and open the first channel when the temperature of the coking device drops from a first temperature to a second temperature.

[0170] In this embodiment, as can be seen from the above, the coking device contains the food to be cooked, but it does not contain liquids similar to water, therefore, it cannot achieve rapid transfer of aroma.

[0171] To overcome the above problems, in the embodiments of this application, the temperature of the coking device is obtained and adjusted accordingly, so that the steam in the cooking chamber can be condensed in the coking device. The condensate in the coking device carries the gas generated by the coking device and returns it to the cooking chamber, thereby achieving rapid transfer of aroma.

[0172] In this process, there is no need to configure a structure for pumping gas or liquid in the coking unit, thereby reducing the complexity of the coking unit and reducing manufacturing costs while also reducing the assembly difficulty of the cooking equipment.

[0173] In some embodiments, the second temperature may optionally be less than 100 degrees Celsius.

[0174] In some embodiments, optionally, before controlling the coking apparatus to start, the control unit 402 is also configured to: place the food to be cooked into the receiving cavity of the coking apparatus.

[0175] In this embodiment, the ingredients to be cooked can be added automatically to the coking device. During this process, the user does not need to manually add the ingredients to be cooked, thereby improving the intelligence of the cooking equipment.

[0176] In some embodiments, the cooking apparatus may optionally include a material adding device that is connected to the receiving cavity of the coking apparatus and the cooking cavity of the cooking apparatus, for adding material to the receiving cavity and / or the cooking cavity.

[0177] In some embodiments, optionally, before controlling the coking apparatus to start, the control unit 402 is also configured to: put a mixture of the food to be cooked and the liquid into the receiving cavity of the coking apparatus.

[0178] In this embodiment, by placing a mixture of the food being cooked and liquid into the containment cavity of the coking device, the coking device can actively pump aroma into the cooking cavity instead of relying on steam generated within the cooking cavity to carry the aroma. During this process, the aroma within the cooking cavity can be replenished without adjusting the temperature of the coking device.

[0179] In some embodiments, the cooking apparatus may optionally include a material adding device that is connected to the receiving cavity of the coking apparatus and the cooking cavity of the cooking apparatus, for adding the material to be cooked and liquid to the receiving cavity and / or the cooking cavity to form a mixture.

[0180] In some embodiments, the coking device may optionally include an extension 208 extending into the cooking chamber 202. Before the coking device is started, the control unit 402 is also configured to heat the cooking chamber so that the broth produced by cooking the food in the cooking chamber enters the receiving chamber of the coking device.

[0181] In this embodiment, since the coking device has an extension, the extension is used to draw the broth produced by cooking the food from the cooking chamber. Then, when the temperature of the coking device reaches a first temperature and is maintained for a first time, the broth is heated to cause a Maillard reaction, thereby releasing an aroma such as that of crispy rice crust, thus enhancing the aroma of the rice.

[0182] In this process, there is no need to configure a material adding device for the coking unit, which reduces the complexity of the cooking equipment and facilitates the reduction of manufacturing costs and assembly difficulty of the cooking equipment.

[0183] Specifically, the extension can reach into the broth produced by cooking the food. When the cooking chamber is heated, the broth boils and evaporates to form steam. This steam accumulates in the cooking chamber, causing the pressure inside to rise continuously. Under this pressure, the broth enters the receiving chamber of the coking device through the extension. In this process, there is no need to equip the coking device with structures or components that have an absorption effect.

[0184] While achieving the absorption of the broth produced during the cooking of the ingredients, it has the characteristics of simple structure, thus making it easy to control the manufacturing cost of the cooking equipment. At the same time, due to its simple structure, the above embodiment has better reliability.

[0185] In some embodiments, the extension is a hollow tubular structure.

[0186] Furthermore, the absorption of the broth produced during cooking can be combined with the heating of the food in the cooking chamber, eliminating the need for a separate absorption stage and reducing the impact of broth absorption on cooking.

[0187] In some embodiments, the cooking device may optionally include a heating device and a control unit 402 for: controlling the heating device to heat the cooking chamber until the mixture of the food being cooked and the liquid located in the cooking chamber continues to boil.

[0188] In this embodiment, the cooking chamber is heated by controlling the heating device, so that the mixture of the food and liquid being cooked in the cooking chamber continues to boil, so that the mixture of the food and liquid being cooked can continuously generate steam, thereby increasing the pressure in the cooking chamber in a short time, and then the broth produced by cooking the food enters the receiving chamber of the coking device through the extension.

[0189] Furthermore, in the above embodiments, the broth entering the containment cavity has a high temperature so that the coking device can quickly form a caramelized aroma.

[0190] In some embodiments, such as Figure 2 As shown, optionally, a second channel 210 is provided between the coking device and the outside of the cooking chamber. The opening unit 404 is also used to: open the second channel after cooking is completed to pump the gas generated by the operation of the coking device to the outside of the cooking chamber.

[0191] In this embodiment, a second channel 210 is provided to pump gas carrying a caramelized aroma to the outside of the cooking chamber for the user to smell, thereby improving the user experience of the cooking equipment.

[0192] In one embodiment, such as Figure 5As shown, the present invention provides a control device 500 for a cooking apparatus, including a processor 502 and a memory 504. The memory 504 stores programs or instructions that can be executed on the processor 502. When the programs or instructions are executed by the processor 502, they implement the steps of the methods described above.

[0193] In one embodiment, the present invention provides a readable storage medium on which a program or instructions are stored, which, when executed by a processor, implement the steps of the method as described above.

[0194] In one embodiment, the present invention provides a cooking apparatus, including: a control device as described in any of the above cooking apparatuses; and / or a readable storage medium as described in the above.

[0195] In some embodiments, the cooking equipment may optionally include one of the following: a rice cooker, an electric pressure cooker, or an electric steamer.

[0196] The terms "first" and "second" in the specification and claims of this application may explicitly or implicitly include one or more of the features. In the textual description of this invention, unless otherwise stated, "a plurality of" means two or more. Furthermore, in the specification and claims, "and / or" indicates at least one of the connected objects, and the character " / " generally indicates that the preceding and following objects are in an "or" relationship.

[0197] In the claims, description, and accompanying drawings of this invention, the term "plural" refers to two or more. Unless otherwise explicitly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the invention and simplifying the description process, not to indicate or imply that the device or element referred to must have the described specific orientation, or be constructed and operated in a specific orientation. Therefore, these descriptions should not be construed as limiting the invention. The terms "connect," "install," "fix," etc., should be interpreted broadly. For example, "connect" can be a fixed connection between multiple objects, 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 meaning of the above terms in this invention can be understood based on the specific circumstances described above.

[0198] In the claims, description, and accompanying drawings of this invention, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In the claims, description, and accompanying drawings of this invention, illustrative expressions 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 one or more embodiments or examples.

[0199] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should 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 equipment includes a cooking chamber and a coking device, wherein the coking device is connected to the interior of the cooking chamber via a first channel, and the control method includes: While the cooking equipment is running a cooking program, the coking device is controlled to start until the temperature of the coking device rises to a first temperature and is maintained for a first duration; The first channel is opened to pump the gas generated by the operation of the coking device into the interior of the cooking chamber; The coking device is used to contain the food to be cooked. Opening the first channel to pump the gas generated by the operation of the coking device into the cooking chamber includes: Obtain the temperature of the coking unit; When the temperature of the coking device drops from the first temperature to the second temperature, the first channel is opened; wherein, the steam in the cooking chamber enters the coking device through the first channel and condenses, and the condensate carries the gas generated by the coking device back to the cooking chamber.

2. The control method for the cooking equipment according to claim 1, characterized in that, The first temperature is greater than or equal to 140 degrees Celsius; and / or The first duration is between 5 minutes and 60 minutes.

3. The control method for the cooking equipment according to claim 1, characterized in that, Before starting the coking unit, the method further includes: The food to be cooked is placed into the receiving cavity of the coking device.

4. The control method for the cooking equipment according to claim 1, characterized in that, Before starting the coking unit, the method further includes: A mixture of the food to be cooked and the liquid is placed into the receiving cavity of the coking device.

5. The control method for the cooking equipment according to claim 1, characterized in that, The coking device further includes an extension that extends into the cooking chamber. Before controlling the coking device to start, the following is also included: The cooking chamber is heated so that the broth produced by cooking the ingredients in the cooking chamber enters the receiving cavity of the coking device.

6. The control method for the cooking equipment according to claim 5, characterized in that, The cooking equipment includes a heating device, and heating the cooking cavity includes: The heating device is controlled to heat the cooking chamber until the mixture of the food being cooked and the liquid inside the cooking chamber continues to boil.

7. The control method for the cooking apparatus according to any one of claims 1 to 6, characterized in that, The coking device has a second channel between itself and the outside of the cooking chamber, and the control method further includes: After cooking is complete, the second channel is opened to pump the gas generated during the operation of the coking device to the outside of the cooking chamber.

8. A control device for a cooking appliance, characterized in that, The cooking equipment includes a cooking chamber and a coking device, the coking device being connected to the interior of the cooking chamber via a first channel, and the control device including: The control unit is configured to control the coking device to start when the cooking device is running a cooking program, until the temperature of the coking device rises to a first temperature and is maintained for a first duration; An opening unit is used to open the first channel to pump the gas generated by the operation of the coking device into the interior of the cooking chamber; The coking device is used to contain the food to be cooked. The opening unit is used to obtain the temperature of the coking device. When the temperature of the coking device drops from the first temperature to the second temperature, the first channel is opened. The steam in the cooking chamber enters the coking device through the first channel and condenses. The condensate carries the gas generated by the coking device and flows back to the cooking chamber.

9. A control device for a cooking appliance, characterized in that, It includes a processor and a memory, the memory storing a program or instructions that can run on the processor, the program or instructions being executed by the processor to implement the steps of the method as described in any one of claims 1 to 7.

10. A readable storage medium, characterized in that, The readable storage medium stores a program or instructions that, when executed by a processor, implement the steps of the method as described in any one of claims 1 to 7.

11. A cooking appliance, characterized in that, include: Control device for cooking equipment as described in claim 8 or 9; and / or The readable storage medium as described in claim 10.

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