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

Abstract

The invention provides cooking equipment, a control method and device thereof and a readable storage medium, and the cooking equipment comprises a cooking cavity, a water collection bin, a first channel communicating the cooking cavity with the water collection bin, a second channel communicating the water collection bin with the cooking cavity, and a temperature controller arranged in the first channel or located in the water collection bin. The control method comprises the steps that in the cooking temperature maintaining stage, the temperature controller is controlled to start and operate; under the condition that the temperature controller operates, steam generated in the cooking cavity sequentially passes through the first channel and the water collecting bin, then is condensed in the water collecting bin and flows back to the cooking cavity through the second channel.

Description

Technical Field

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

[0002] Rice releases aroma during the cooking process, and the presence of the aroma will affect the taste of the cooked rice.

[0003] During the process of cooking ingredients, the mixture of ingredients and water will boil, which will produce a large amount of steam. The loss of steam will take away some of the aroma components of the ingredients themselves.

[0004] The aroma components that are taken away cannot be replenished after being lost. Therefore, the aroma of the ingredients after cooking is not strong, which affects the taste of the ingredients. Summary of the invention

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

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

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

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

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

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

[0011] A sixth aspect of the present invention provides another cooking device.

[0012] In view of this, according to a first aspect of the present invention, the present invention provides a control method for a cooking device, the cooking device comprising a cooking cavity, a water collecting bin, a first channel connecting the cooking cavity and the water collecting bin, a second channel connecting the water collecting bin and the cooking cavity, and a temperature controller arranged in the first channel or located in the water collecting bin, the control method comprising: in the stage of maintaining the cooking temperature, controlling the temperature controller to start running; wherein, when the temperature controller is running, the steam generated in the cooking cavity passes through the first channel and the water collecting bin in sequence, is condensed in the water collecting bin, and flows back to the cooking cavity through the second channel.

[0013] The technical solution of the present application proposes a control method for a cooking device. By running the control method, when the thermostat is set in the first channel, the first channel can be used to condense the steam generated in the cooking cavity, or when the thermostat is set in the water collection bin, the thermostat can be used to condense the steam generated in the cooking cavity. In this process, the aroma in the steam can be collected, and the condensed liquid can be returned to the cooking cavity by using the second channel to participate in the cooking process of the food again.

[0014] In the above process, the amount of aroma emitted by the food after cooking is increased, thereby making the aroma of the cooked food richer and improving the edible taste of the food.

[0015] In the above technical solution, during the cooking process, due to heat, steam disturbance and other reasons, the original aroma substances of the food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure differences caused by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. The aroma carried by the steam in the cooking process of the food is collected by utilizing the condensation effect of the first channel or the thermostat, and is returned to the cooking cavity by utilizing the second channel, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0016] In some technical solutions, optionally, the material of the water collecting bin is selected from heat-absorbing materials such as metal and glass. After the steam enters the water collecting bin, the steam temperature can be reduced and condensed after contact with the water collecting bin to form liquid and be stored in the water collecting bin.

[0017] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0018] In some technical schemes, optionally, during the cooking temperature maintenance stage, the heating device of the cooking equipment is controlled to heat the cooking cavity so that the temperature of the cooking cavity reaches a first temperature range; wherein the lower limit value of the first temperature range is greater than or equal to 90 degrees Celsius, and the upper limit value of the first temperature range is less than or equal to 100 degrees Celsius.

[0019] In this technical solution, the control logic of the heating device during the cooking temperature maintenance stage is refined.

[0020] Specifically, the temperature of the cooking cavity is controlled to be maintained in the first temperature range during the cooking temperature maintenance stage so that the food in the cooking cavity can generate steam, and then the first channel or the temperature controller is used to condense the steam to collect the aroma carried by the steam during the cooking process of the food, and then the aroma is returned to the cooking cavity through the second channel.

[0021] In the above technical solution, the lower limit of the first temperature range is greater than or equal to 90 degrees Celsius. At this time, the steam speed that can be generated in the cooking cavity is relatively large, and the efficiency of collecting steam by the first channel or the temperature controller is relatively high.

[0022] By limiting the upper limit of the first temperature range to be less than 100 degrees Celsius, it is possible to avoid the situation where the food in contact with the cooking chamber is burnt due to the high temperature while the food is producing steam due to over-high temperature.

[0023] At the same time, it can also avoid the possibility of food being cooked due to the cooking chamber temperature being too high, the temperature of the food close to the cooking chamber being too high, and the temperature of the food far away from the cooking chamber being too low, that is, uneven heating.

[0024] In some technical solutions, optionally, before the cooking temperature maintenance stage, it also includes: in the temperature rising stage, controlling the temperature controller to start running; and controlling the heating device to heat the cooking cavity until the temperature of the cooking cavity reaches the first temperature range.

[0025] In this technical solution, the temperature controller is controlled to start running during the heating stage so that the temperature of the temperature controller can be adjusted. The steam generated by cooking the food during the heating stage is condensed in the first channel or the water collection bin and refluxed to the cooking cavity through the second channel.

[0026] In the above technical solution, staged aroma collection and aroma reflux can be achieved, thereby achieving cooking aroma enhancement, thereby improving the aroma enhancement effect.

[0027] In the above technical solution, whether the temperature of the cooking cavity reaches the first temperature range is used to realize the transition from the heating stage to the cooking temperature maintenance stage, thereby realizing automatic control of cooking.

[0028] In some technical solutions, optionally, controlling the thermostat to start operation includes: controlling the thermostat to operate so that the temperature of the thermostat reaches a second temperature range; wherein the temperature of the thermostat is lower than the temperature of the cooking cavity.

[0029] In this technical solution, a target temperature control value is set for the start-up operation of the thermostat so that the temperature of the thermostat is maintained in the second temperature range.

[0030] Specifically, if the thermostat is in contact with the first channel, under the action of the thermostat, the temperature of the first channel remains consistent with the thermostat. Since the temperature of the thermostat is lower than the temperature of the cooking chamber, the steam can be cooled on the first channel, condensed, and collected in the water collection bin.

[0031] If the temperature controller is located in the water collection tank, the high-temperature steam will condense on the temperature controller to form condensate, which will drip and be collected in the water collection tank.

[0032] In the above technical solution, after the temperature of the thermostat reaches the second temperature range, the temperature of the thermostat is lower than the temperature of the cooking cavity.

[0033] In some technical solutions, optionally, the value of the second temperature interval is between 80 degrees Celsius and 98 degrees Celsius; or the value of the second temperature interval is between 50 degrees Celsius and 80 degrees Celsius.

[0034] In this technical solution, it is defined that the value of the second temperature range is different depending on the setting position of the temperature controller, so as to achieve the collection of aroma in the steam.

[0035] In the above technical scheme, it is possible to selectively collect high-boiling-point aroma substances. By passing the water vapor and aroma in the cooking stage through the first channel at medium-high temperature, the low-boiling-point aroma components evaporate and are not collected, and the high-boiling-point aroma components condense to form an aroma aqueous solution, which is then released back into the cooking chamber. This can better retain the aroma of the rice and reduce the loss of aroma.

[0036] According to a second aspect of the present invention, there is provided a control device for a cooking device, the cooking device comprising a cooking cavity, a water collecting bin, a first channel connecting the cooking cavity and the water collecting bin, a second channel connecting the water collecting bin and the cooking cavity, and a temperature controller arranged in the first channel or located in the water collecting bin, the control device comprising: a control unit, for controlling the start-up operation of the temperature controller during the cooking temperature maintenance stage; wherein, when the temperature controller is operating, the steam generated in the cooking cavity passes through the first channel and the water collecting bin in sequence, is condensed in the water collecting bin, and flows back to the cooking cavity via the second channel.

[0037] The technical solution of the present application proposes a control device for a cooking device, which can use the first channel to condense the steam generated in the cooking cavity when the thermostat is set in the first channel, or use the thermostat to condense the steam generated in the cooking cavity when the thermostat is set in the water collection bin. In this process, the aroma in the steam can be collected, and the condensed liquid can be returned to the cooking cavity by using the second channel to participate in the cooking process of the food again.

[0038] In the above process, the amount of aroma emitted by the food after cooking is increased, thereby making the aroma of the cooked food richer and improving the edible taste of the food.

[0039] In the above technical solution, during the cooking process, due to heat, steam disturbance and other reasons, the original aroma substances of the food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure differences caused by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. The aroma carried by the steam in the cooking process of the food is collected by utilizing the condensation effect of the first channel or the thermostat, and is returned to the cooking cavity by utilizing the second channel, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0040] In some technical solutions, optionally, the material of the water collecting bin is selected from heat-absorbing materials such as metal and glass. After the steam enters the water collecting bin, the steam temperature can be reduced and condensed after contact with the water collecting bin to form liquid and be stored in the water collecting bin.

[0041] In addition, the control device of the cooking equipment proposed in this application also has the following additional technical features.

[0042] In some technical schemes, optionally, the control unit is used to control the heating device of the cooking equipment to heat the cooking cavity during the cooking temperature maintenance stage so that the temperature of the cooking cavity reaches a first temperature range; wherein the lower limit value of the first temperature range is greater than or equal to 90 degrees Celsius, and the upper limit value of the first temperature range is less than or equal to 100 degrees Celsius.

[0043] In this technical solution, the control logic of the heating device during the cooking temperature maintenance stage is refined.

[0044] Specifically, the temperature of the cooking cavity is controlled to be maintained in the first temperature range during the cooking temperature maintenance stage so that the food in the cooking cavity can generate steam, and then the first channel or the temperature controller is used to condense the steam to collect the aroma carried by the steam during the cooking process of the food, and then the aroma is returned to the cooking cavity through the second channel.

[0045] In the above technical solution, the lower limit of the first temperature range is greater than or equal to 90 degrees Celsius. At this time, the steam speed that can be generated in the cooking cavity is relatively large, and the efficiency of collecting steam by the first channel or the temperature controller is relatively high.

[0046] By limiting the upper limit of the first temperature range to be less than 100 degrees Celsius, it is possible to avoid the situation where the food in contact with the cooking chamber is burnt due to the high temperature while the food is producing steam due to over-high temperature.

[0047] At the same time, it can also avoid the possibility of food being cooked due to the cooking chamber temperature being too high, the temperature of the food close to the cooking chamber being too high, and the temperature of the food far away from the cooking chamber being too low, that is, uneven heating.

[0048] In some technical solutions, optionally, before maintaining the cooking temperature stage, the control unit is also used to: control the temperature controller to start running during the heating stage; and control the heating device to heat the cooking cavity until the temperature of the cooking cavity reaches the first temperature range.

[0049] In this technical solution, the temperature controller is controlled to start running during the heating stage so that the temperature of the temperature controller can be adjusted. The steam generated by cooking the food during the heating stage is condensed in the first channel or the water collection bin and refluxed to the cooking cavity through the second channel.

[0050] In the above technical solution, staged aroma collection and aroma reflux can be achieved, thereby achieving cooking aroma enhancement, thereby improving the aroma enhancement effect.

[0051] In the above technical solution, whether the temperature of the cooking cavity reaches the first temperature range is used to realize the transition from the heating stage to the cooking temperature maintenance stage, thereby realizing automatic control of cooking.

[0052] In some technical solutions, optionally, the thermostat is controlled to start running, and the control unit is used to: control the operation of the thermostat so that the temperature of the thermostat reaches a second temperature range; wherein the temperature of the thermostat is lower than the temperature of the cooking cavity.

[0053] In this technical solution, a target temperature control value is set for the start-up operation of the thermostat so that the temperature of the thermostat is maintained in the second temperature range.

[0054] Specifically, if the thermostat is in contact with the first channel, under the action of the thermostat, the temperature of the first channel remains consistent with the thermostat. Since the temperature of the thermostat is lower than the temperature of the cooking chamber, the steam can be cooled on the first channel, condensed, and collected in the water collection bin.

[0055] If the temperature controller is located in the water collection tank, the high-temperature steam will condense on the temperature controller to form condensate, which will drip and be collected in the water collection tank.

[0056] In the above technical solution, after the temperature of the thermostat reaches the second temperature range, the temperature of the thermostat is lower than the temperature of the cooking cavity.

[0057] In some technical solutions, optionally, the value of the second temperature interval is between 80 degrees Celsius and 98 degrees Celsius; or the value of the second temperature interval is between 50 degrees Celsius and 80 degrees Celsius.

[0058] In this technical solution, it is defined that the value of the second temperature range is different depending on the setting position of the temperature controller, so as to achieve the collection of aroma in the steam.

[0059] In the above technical scheme, it is possible to selectively collect high-boiling-point aroma substances. By passing the water vapor and aroma in the cooking stage through the first channel at medium-high temperature, the low-boiling-point aroma components evaporate and are not collected, and the high-boiling-point aroma components condense to form an aroma aqueous solution, which is then released back into the cooking chamber. This can better retain the aroma of the rice and reduce the loss of aroma.

[0060] 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.

[0061] According to a fourth aspect of the present invention, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of any one of the methods described above are implemented.

[0062] According to a fifth aspect of the present invention, there is provided a cooking device, comprising: a control device as described above for any cooking device; and / or a readable storage medium as described above.

[0063] According to a sixth aspect of the present invention, the present invention provides a cooking device, comprising: a cooking cavity; a water collecting bin; a first channel connecting the cooking cavity and the water collecting bin; a second channel connecting the water collecting bin and the cooking cavity; a temperature controller, arranged in the first channel or in the water collecting bin; a controller connected to the temperature controller, for executing the steps of a control method for a cooking device as described above.

[0064] In some technical solutions, optionally, the cooking device further includes: a pot body; a cover body, the cover body and the pot body enclose a cooking cavity, and the water collecting bin, the first channel, the second channel and the temperature controller are arranged on the cover body.

[0065] In this technical solution, the water collecting bin, the first channel, the second channel and the temperature controller are arranged on the cover body to facilitate the cleaning of the water collecting bin, the first channel, the second channel and the temperature controller. At the same time, it is also convenient to locate the cover body above the pot body and utilize the characteristics of the condensate's own gravity to automatically flow back into the cooking cavity to achieve the effect of enhancing the flavor of cooking.

[0066] 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.

[0067] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0068] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0069] Figure 1 A schematic diagram showing a flow chart of a method for controlling a cooking device in an embodiment of the present application is shown;

[0070] Figure 2 One of the structural schematic diagrams of the cooking device in the embodiment of the present application is shown;

[0071] Figure 3 The second structural schematic diagram of the cooking device in the embodiment of the present application is shown;

[0072] Figure 4 A schematic block diagram of a control device for a cooking device in an embodiment of the present application is shown;

[0073] Figure 5 A schematic block diagram of a control device for another cooking device in an embodiment of the present application is shown.

[0074] in, Figure 2 and Figure 3 The corresponding relationship between the reference numerals and the component names is as follows:

[0075] 202 cooking cavity, 204 water collection chamber, 206 first channel, 208 second channel, 210 temperature controller, 212 controller, 214 pot body, 216 cover body, 218 heating device. DETAILED DESCRIPTION

[0076] In order to more clearly understand the above aspects, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0077] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0078] In one embodiment of the present application, Figure 1 , Figure 2 and Figure 3 As shown, a control method for a cooking device is provided, the cooking device includes a cooking cavity 202, a water collecting bin 204, a first channel 206 connecting the cooking cavity 202 and the water collecting bin 204, a second channel 208 connecting the water collecting bin 204 and the cooking cavity 202, and a temperature controller 210 arranged in the first channel 206 or located in the water collecting bin 204, the control method includes:

[0079] Step 102, obtaining the current cooking stage;

[0080] Step 104, when the current cooking stage is the cooking temperature maintenance stage, control the thermostat to start running, wherein when the thermostat is running, the steam generated in the cooking cavity passes through the first channel and the water collecting bin in sequence, condenses in the water collecting bin, and flows back to the cooking cavity through the second channel.

[0081] The embodiment of the present application proposes a control method for a cooking device. By running the control method, when the thermostat is set in the first channel, the first channel can be used to condense the steam generated in the cooking cavity, or when the thermostat is set in the water collection bin, the thermostat can be used to condense the steam generated in the cooking cavity. In this process, the aroma in the steam can be collected, and the condensed liquid can be returned to the cooking cavity through the second channel to participate in the cooking process of the food again.

[0082] In the above process, the amount of aroma emitted by the food after cooking is increased, thereby making the aroma of the cooked food richer and improving the edible taste of the food.

[0083] In the above embodiment, during the cooking process, due to heat, steam disturbance and other reasons, the aroma substances of the original food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure differences caused by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. The aroma carried by the steam in the cooking process of the food is collected by utilizing the condensation effect of the first channel or the thermostat, and is returned to the cooking cavity by utilizing the second channel, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0084] In some embodiments, the water collection bin is optionally made of heat-absorbing materials such as metal and glass. After the steam enters the water collection bin, the steam temperature can drop and condense after contacting the water collection bin to form liquid and be stored in the water collection bin.

[0085] In some embodiments, optionally, during the cooking temperature maintenance stage, the heating device 218 of the cooking equipment is controlled to heat the cooking cavity so that the temperature of the cooking cavity reaches a first temperature range; wherein the lower limit value of the first temperature range is greater than or equal to 90 degrees Celsius, and the upper limit value of the first temperature range is less than or equal to 100 degrees Celsius.

[0086] In this embodiment, the control logic of the heating device during the cooking temperature maintenance phase is refined.

[0087] Specifically, the temperature of the cooking cavity is controlled to be maintained in the first temperature range during the cooking temperature maintenance stage so that the food in the cooking cavity can generate steam, and then the first channel or the temperature controller is used to condense the steam to collect the aroma carried by the steam during the cooking process of the food, and then the aroma is returned to the cooking cavity through the second channel.

[0088] In the above embodiment, the lower limit of the first temperature range is greater than or equal to 90 degrees Celsius. At this time, the steam speed that can be generated in the cooking cavity is relatively high, and the efficiency of collecting steam by the first channel or the temperature controller is relatively high.

[0089] By limiting the upper limit of the first temperature range to be less than 100 degrees Celsius, it is possible to avoid the situation where the food in contact with the cooking chamber is burnt due to the high temperature while the food is producing steam due to over-high temperature.

[0090] At the same time, it can also avoid the possibility of food being cooked due to the cooking chamber temperature being too high, the temperature of the food close to the cooking chamber being too high, and the temperature of the food far away from the cooking chamber being too low, that is, uneven heating.

[0091] In some embodiments, the aroma may optionally be geranylacetone, which has a boiling point of 247° C. and is a key aroma of rice.

[0092] In some embodiments, optionally, the aroma substances such as hexanal are rice stale substances, which have a boiling point of 127.9° C. By maintaining the temperature controller in the first temperature range, the collection of aroma is achieved while reducing the collection of undesirable stale substances such as hexanal.

[0093] In some embodiments, optionally, before the cooking temperature maintenance stage, the method further includes: in the temperature rising stage, controlling the temperature controller to start running; and controlling the heating device to heat the cooking cavity until the temperature of the cooking cavity reaches the first temperature range.

[0094] In this embodiment, the temperature controller is controlled to start running during the heating stage so that the temperature of the temperature controller can be adjusted. The steam generated by cooking the food during the heating stage is condensed in the first channel or the water collection bin and refluxed to the cooking cavity through the second channel.

[0095] In the above embodiment, staged aroma collection and aroma reflux can be achieved, thereby achieving cooking aroma enhancement, thereby improving the aroma enhancement effect.

[0096] In the above embodiment, the transition from the temperature rising stage to the cooking temperature maintaining stage is realized by determining whether the temperature of the cooking cavity reaches the first temperature interval, thereby realizing automatic control of cooking.

[0097] In some embodiments, optionally, controlling the thermostat to start operation includes: controlling the thermostat to operate so that the temperature of the thermostat reaches a second temperature range; wherein the temperature of the thermostat is lower than the temperature of the cooking cavity.

[0098] In this embodiment, a target temperature control value is set for the start-up operation of the thermostat so that the temperature of the thermostat is maintained in the second temperature range.

[0099] Specifically, if the thermostat is in contact with the first channel, under the action of the thermostat, the temperature of the first channel remains consistent with the thermostat. Since the temperature of the thermostat is lower than the temperature of the cooking chamber, the steam can be cooled on the first channel, condensed, and collected in the water collection bin.

[0100] If the temperature controller is located in the water collection tank, the high-temperature steam will condense on the temperature controller to form condensate, which will drip and be collected in the water collection tank.

[0101] In the above embodiment, after the temperature of the thermostat reaches the second temperature range, the temperature of the thermostat is lower than the temperature of the cooking cavity.

[0102] In some embodiments, optionally, the value of the second temperature interval is between 80 degrees Celsius and 98 degrees Celsius; or the value of the second temperature interval is between 50 degrees Celsius and 80 degrees Celsius.

[0103] In this embodiment, it is defined that the value of the second temperature range is different depending on the setting position of the temperature controller, so as to achieve the collection of aroma in the steam.

[0104] In the above embodiment, it is possible to selectively collect high-boiling-point aroma substances. By passing the water vapor and aroma from the cooking stage through the first channel at a medium-high temperature, the low-boiling-point aroma components evaporate and are not collected, while the high-boiling-point aroma components condense to form an aroma aqueous solution, which is then released back into the cooking chamber. This can better retain the aroma of the rice and reduce aroma loss.

[0105] Specifically, the corresponding relationship between the second temperature range and the proportion of high boiling point aroma concentration is shown in Table 1.

[0106] Table 1

[0107] The second temperature range High boiling point (>170℃) aroma ratio 20-49℃ 52％ 50-79℃ 68％ 80-100℃ 81％

[0108] It can be seen from the above that the aroma collection efficiency can be improved by selecting a reasonable second temperature range.

[0109] by Figure 2 For example, in one embodiment, the cooking process of the cooking device includes the following steps:

[0110] 1. Preparation: The user puts the ingredients into the cooking chamber;

[0111] 2. Heating: The heating module (i.e., the heating device) starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, and if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity and enter the first passage through the steam port. At this time, the steam and aroma begin to be condensed into liquid by the temperature controller and enter the water collection bin.

[0112] 3. Maintain cooking temperature: The heating module continues to work to maintain temperature T1. The temperature control of the thermostat starts to work to maintain temperature t1, 80℃≤t1≤100℃. The aroma and steam in the food continue to escape to the top of the cooking cavity and enter the first passage through the steam port. At this time, the steam and aroma are continuously condensed into liquid by the thermostat, enter the water collection bin, and flow back into the cooking cavity through the water passage to recover the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0113] The water condensed by the thermostat accounts for more than 5% of the water lost in cooking, and condensing more than 20% of the water is optimal. The control of the condensation amount of the condenser can be calculated by the formula:

[0114] Q = mc (ΔT), Q is the energy absorbed or released, m is the mass, c is the specific heat capacity, and ΔT is the temperature change after heat absorption / heat release. From this formula, it can be seen that when the material of the condenser is known and c is a constant, the amount of heat absorbed can be changed by increasing or decreasing its mass, thereby controlling the amount of condensed steam.

[0115] by Figure 3 For example, the second temperature range is 80°C to 98°C, and the cooking process of the cooking device includes the following steps:

[0116] 1. Preparation: The user puts the ingredients into the cooking chamber.

[0117] 2. Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma begin to be condensed into liquid by the temperature controller and enter the water collection bin.

[0118] 3. Maintain cooking temperature: The heating module continues to work and maintains temperature T1. The temperature control of the thermostat starts to work and maintains temperature t1, 80℃≤t1≤98℃. The aroma and steam in the food continue to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma are continuously condensed into liquid by the thermostat, enter the water collection tank, and flow back into the cooking cavity through the water passage to recover the aroma substances until the food is cooked or the preset cooking effect is achieved. The water condensed by the thermostat accounts for more than 5% of the water lost during cooking, and condensing more than 20% of the water is the best.

[0119] 4. Cooking is finished.

[0120] by Figure 3 For example, the second temperature range is 50°C to 80°C, and the cooking process of the cooking device includes the following steps:

[0121] 1. Preparation: The user puts the ingredients into the cooking cavity.

[0122] 2. Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma begin to be condensed into liquid by the temperature controller and enter the water collection bin.

[0123] 3. Maintain cooking temperature: The heating module continues to work and maintains temperature T1. The temperature control of the thermostat starts to work and maintains temperature t1, 50℃≤t1≤80℃. The aroma and steam in the food continue to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma are continuously condensed into liquid by the thermostat, enter the water collection bin, and flow back into the cooking cavity through the water passage to recover the aroma substances until the food is cooked or the preset cooking effect is achieved. The water condensed by the thermostat accounts for more than 5% of the water lost during cooking, and condensing more than 20% of the water is the best.

[0124] 4. Cooking is finished.

[0125] When 640 grams of rice and 820 grams of water are placed in the cooking chamber, the comparison results of the above two embodiments are shown in Table 2:

[0126] Table 2

[0127]

[0128] In one embodiment, if Figure 4As shown, the present invention provides a control device 400 for a cooking device, the cooking device comprising a cooking cavity, a water collecting bin, a first channel connecting the cooking cavity and the water collecting bin, a second channel connecting the water collecting bin and the cooking cavity, and a thermostat arranged in the first channel or located in the water collecting bin, the control device comprising: a control unit 402, for controlling the thermostat to start operating during the cooking temperature maintenance stage; wherein, when the thermostat is operating, the steam generated in the cooking cavity passes through the first channel and the water collecting bin in sequence, is condensed in the water collecting bin, and flows back to the cooking cavity via the second channel.

[0129] The embodiment of the present application provides a control device 400 for a cooking device, which can use the first channel to condense the steam generated in the cooking cavity when the thermostat is set in the first channel, or use the thermostat to condense the steam generated in the cooking cavity when the thermostat is set in the water collection bin. In this process, the aroma in the steam can be collected, and the condensed liquid can be returned to the cooking cavity through the second channel to participate in the cooking process of the food again.

[0130] In the above process, the amount of aroma emitted by the food after cooking is increased, thereby making the aroma of the cooked food richer and improving the edible taste of the food.

[0131] In the above embodiment, during the cooking process, due to heat, steam disturbance and other reasons, the aroma substances of the original food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure differences caused by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. The aroma carried by the steam in the cooking process of the food is collected by utilizing the condensation effect of the first channel or the thermostat, and is returned to the cooking cavity by utilizing the second channel, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0132] In some embodiments, the water collection bin is optionally made of heat-absorbing materials such as metal and glass. After the steam enters the water collection bin, the steam temperature can drop and condense after contacting the water collection bin to form liquid and be stored in the water collection bin.

[0133] In some embodiments, optionally, the control unit 402 is used to control the heating device of the cooking equipment to heat the cooking cavity during the cooking temperature maintenance stage so that the temperature of the cooking cavity reaches a first temperature range; wherein the lower limit value of the first temperature range is greater than or equal to 90 degrees Celsius, and the upper limit value of the first temperature range is less than or equal to 100 degrees Celsius.

[0134] In this embodiment, the control logic of the heating device during the cooking temperature maintenance phase is refined.

[0135] Specifically, the temperature of the cooking cavity is controlled to be maintained in the first temperature range during the cooking temperature maintenance stage so that the food in the cooking cavity can generate steam, and then the first channel or the temperature controller is used to condense the steam to collect the aroma carried by the steam during the cooking process of the food, and then the aroma is returned to the cooking cavity through the second channel.

[0136] In the above embodiment, the lower limit of the first temperature range is greater than or equal to 90 degrees Celsius. At this time, the steam speed that can be generated in the cooking cavity is relatively high, and the efficiency of collecting steam by the first channel or the temperature controller is relatively high.

[0137] By limiting the upper limit of the first temperature range to be less than 100 degrees Celsius, it is possible to avoid the situation where the food in contact with the cooking chamber is burnt due to the high temperature while the food is producing steam due to over-high temperature.

[0138] At the same time, it can also avoid the possibility of food being cooked due to the cooking chamber temperature being too high, the temperature of the food close to the cooking chamber being too high, and the temperature of the food far away from the cooking chamber being too low, that is, uneven heating.

[0139] In some embodiments, optionally, before maintaining the cooking temperature stage, the control unit 402 is further used to: control the temperature controller to start running during the heating stage; and control the heating device to heat the cooking cavity until the temperature of the cooking cavity reaches the first temperature range.

[0140] In this embodiment, the temperature controller is controlled to start running during the heating stage so that the temperature of the temperature controller can be adjusted. The steam generated by cooking the food during the heating stage is condensed in the first channel or the water collection bin and refluxed to the cooking cavity through the second channel.

[0141] In the above embodiment, staged aroma collection and aroma reflux can be achieved, thereby achieving cooking aroma enhancement, thereby improving the aroma enhancement effect.

[0142] In the above embodiment, the transition from the temperature rising stage to the cooking temperature maintaining stage is realized by determining whether the temperature of the cooking cavity reaches the first temperature interval, thereby realizing automatic control of cooking.

[0143] In some embodiments, optionally, the thermostat is controlled to start running, and the control unit 402 is used to: control the operation of the thermostat so that the temperature of the thermostat reaches a second temperature range; wherein the temperature of the thermostat is lower than the temperature of the cooking cavity.

[0144] In this embodiment, a target temperature control value is set for the start-up operation of the thermostat so that the temperature of the thermostat is maintained in the second temperature range.

[0145] Specifically, if the thermostat is in contact with the first channel, under the action of the thermostat, the temperature of the first channel remains consistent with the thermostat. Since the temperature of the thermostat is lower than the temperature of the cooking chamber, the steam can be cooled on the first channel, condensed, and collected in the water collection bin.

[0146] If the temperature controller is located in the water collection tank, the high-temperature steam will condense on the temperature controller to form condensate, which will drip and be collected in the water collection tank.

[0147] In the above embodiment, after the temperature of the thermostat reaches the second temperature range, the temperature of the thermostat is lower than the temperature of the cooking cavity.

[0148] In some embodiments, optionally, the value of the second temperature interval is between 80 degrees Celsius and 98 degrees Celsius; or the value of the second temperature interval is between 50 degrees Celsius and 80 degrees Celsius.

[0149] In this embodiment, it is defined that the value of the second temperature range is different depending on the setting position of the temperature controller, so as to achieve the collection of aroma in the steam.

[0150] In the above embodiment, it is possible to selectively collect high-boiling-point aroma substances. By passing the water vapor and aroma from the cooking stage through the first channel at a medium-high temperature, the low-boiling-point aroma components evaporate and are not collected, while the high-boiling-point aroma components condense to form an aroma aqueous solution, which is then released back into the cooking chamber. This can better retain the aroma of the rice and reduce aroma loss.

[0151] In one embodiment, if Figure 5 As shown, the present invention provides a control device 500 for a cooking device, including a processor 502 and a memory 504. The memory 504 stores programs or instructions that can be run on the processor 502. When the programs or instructions are executed by the processor 502, the steps of any of the above methods are implemented.

[0152] In one embodiment, the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of any of the above methods are implemented.

[0153] In one embodiment, the present invention provides a cooking device, comprising: a control device as any of the above cooking devices; and / or a readable storage medium as described above.

[0154] In one embodiment, if Figure 2 and Figure 3As shown, the present invention provides a cooking device, including: a cooking cavity 202; a water collecting bin 204; a first channel 206, connecting the cooking cavity 202 and the water collecting bin 204; a second channel 208, connecting the water collecting bin 204 and the cooking cavity 202; a temperature controller 210, arranged in the first channel 206 or located in the water collecting bin 204; a controller 212, connected to the temperature controller 210, for executing the steps of the control method of the cooking device as described above.

[0155] In some embodiments, optionally, the temperature controller 210 can be mainly solid contact heat dissipation, such as metal, which can be in contact with the passage and use the thermal conductivity of the metal to dissipate the heat in the passage; it can also be mainly liquid contact heat dissipation, such as immersing the passage in water and using the high specific heat capacity of water to quickly cool it down; it can also be mainly airflow heat dissipation, such as using a fan to increase forced convection to dissipate the heat in the passage into the air.

[0156] In some embodiments, optionally, the cooking device further includes: a pot body 214; a cover body 216, wherein the cover body 216 and the pot body 214 enclose a cooking cavity 202, and the water collection bin 204, the first channel 206, the second channel 208 and the temperature controller 210 are disposed on the cover body 216.

[0157] In this embodiment, the water collecting bin 204, the first channel 206, the second channel 208 and the temperature controller 210 are arranged on the cover 216 to facilitate the cleaning of the water collecting bin 204, the first channel 206, the second channel 208 and the temperature controller 210. At the same time, it is also convenient to locate the cover 216 above the pot body 214, and utilize the characteristics of the condensate's own gravity to automatically flow back into the cooking cavity 202 to achieve the effect of enhancing the flavor of cooking.

[0158] In some embodiments, optionally, the cooking device includes one of the following: an electric rice cooker, an electric pressure cooker, and an electric steamer.

[0159] The term "first" or "second" in the specification and claims of the present application may include one or more of the features explicitly or implicitly. In the textual description of the present invention, unless otherwise specified, "plurality" means two or more. In addition, "and / or" in the specification and claims means at least one of the connected objects, and the character " / " generally means that the objects connected before and after are in an "or" relationship.

[0160] In the claims, specification and drawings of the present invention, the term "multiple" refers to two or more than two. Unless otherwise clearly defined, the orientation or position relationship indicated by the terms "upper" and "lower" is based on the orientation or position relationship shown in the drawings, which is only for the purpose of more conveniently describing the present invention and making the description process simpler, rather than indicating or implying that the device or element referred to must have the specific orientation described, be constructed and operated in a specific orientation, so these descriptions cannot be understood as limiting the present invention; the terms "connect", "install", "fix" and the like should be understood in a broad sense. For example, "connection" can be a fixed connection between multiple objects, or a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects, or an indirect connection between multiple objects through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood based on the specific circumstances of the above data.

[0161] In the claims, specification and drawings of the present invention, the description of the terms "one embodiment", "some embodiments", "specific embodiments" and the like means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In the claims, specification and drawings of the present invention, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0162] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a cooking cavity, a water collecting bin, a first channel connecting the cooking cavity and the water collecting bin, a second channel connecting the water collecting bin and the cooking cavity, and a temperature controller arranged in the first channel or located in the water collecting bin, and the control method comprises: During the cooking temperature maintenance stage, controlling the temperature controller to start operation; Wherein, when the temperature controller is in operation, the steam generated in the cooking cavity passes through the first channel and the water collecting bin in sequence, is condensed in the water collecting bin, and flows back to the cooking cavity through the second channel.

2. The control method of the cooking device according to claim 1, characterized in that: In the cooking temperature maintenance stage, controlling the heating device of the cooking device to heat the cooking cavity so that the temperature of the cooking cavity reaches a first temperature range; The lower limit of the first temperature interval is greater than or equal to 90 degrees Celsius, and the upper limit of the first temperature interval is less than or equal to 100 degrees Celsius.

3. The control method of the cooking device according to claim 2, characterized in that: Before the cooking temperature maintenance stage, the method further comprises: In the temperature rising stage, the temperature controller is controlled to start running; and the heating device is controlled to heat the cooking cavity until the temperature of the cooking cavity reaches the first temperature range.

4. The control method of the cooking device according to claim 2 or 3, characterized in that: The step of controlling the temperature controller to start operation includes: Controlling the operation of the thermostat so that the temperature of the thermostat reaches a second temperature range; Wherein, the temperature of the thermostat is lower than the temperature of the cooking cavity.

5. The control method of cooking equipment according to claim 4, characterized in that: The second temperature range is between 80 degrees Celsius and 98 degrees Celsius; or The second temperature range is between 50 degrees Celsius and 80 degrees Celsius.

6. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity, a water collecting bin, a first channel connecting the cooking cavity and the water collecting bin, a second channel connecting the water collecting bin and the cooking cavity, and a temperature controller arranged in the first channel or located in the water collecting bin, wherein the control device comprises: A control unit, used to control the thermostat to start operation during the cooking temperature maintenance stage; Wherein, when the temperature controller is in operation, the steam generated in the cooking cavity passes through the first channel and the water collecting bin in sequence, is condensed in the water collecting bin, and flows back to the cooking cavity through the second channel.

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

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

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

10. A cooking device, characterized in that: include: Cooking chamber; Water collection tank; A first channel connecting the cooking cavity and the water collecting bin; a second passage connecting the water collecting bin and the cooking cavity; A temperature controller, arranged in the first channel or located in the water collecting bin; A controller, connected to the temperature controller, is used to execute the steps of the control method of the cooking device as described in any one of claims 1 to 5.

11. The cooking device according to claim 10, characterized in that The cooking device also includes: Pot body; A cover body is provided, wherein the cover body and the pot body are combined to form the cooking cavity, and the water collecting bin, the first channel, the second channel and the temperature controller are arranged on the cover body.

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