Cooking equipment, cooking method and readable storage medium

Abstract

The embodiment of the invention provides cooking equipment, a cooking method and a readable storage medium, the cooking equipment comprises a condensation pipeline and a condensation device which are correspondingly arranged, and the two ends of the condensation pipeline are provided with a steam opening and a water dripping opening respectively; wherein under the condition that the cooking equipment executes a cooking cycle, the operation duration of the cooking equipment is within a first time period, the heating device heats food materials in the cooking cavity until the temperature of the cavity exceeds a first temperature threshold value, and gas flowing into the condensation pipeline from the steam port is condensed and collected by the condensation device to form liquid; the operation duration of the cooking equipment is within the third time period, and the liquid flows into the cooking cavity through the water dripping opening. By means of the scheme, aroma substances can be generated in the first time period of high temperature in the cooking process, the aroma substances in steam are captured and converted into liquid through the condensing device, the liquid is finally released into the cooking cavity, and the effect of improving the aroma of food materials and enhancing the aroma is achieved.

Description

Technical Field

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

[0002] At present, when cooking equipment is performing steaming operations, on the one hand, aroma is not easy to produce, and on the other hand, the aroma produced is very easy to leak out, resulting in aroma loss. Summary of the invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] In view of this, an embodiment of a first aspect of the present invention provides a cooking device.

[0005] An embodiment of the second aspect of the present invention provides a cooking method.

[0006] An embodiment of a third aspect of the present invention provides a cooking device.

[0007] An embodiment of a fourth aspect of the present invention provides a readable storage medium.

[0008] An embodiment of the fifth aspect of the present invention provides a chip.

[0009] In order to achieve the above-mentioned objectives, an embodiment of the first aspect of the present invention provides a cooking device, including: a condensation component, the condensation component includes a corresponding condensation pipeline and a condensation device, the two ends of the condensation pipeline are respectively a steam port and a drip port; a cooking cavity and a heating device for heating the cooking cavity; wherein the steam port and the drip port are respectively connected to the cooking cavity, and when the cooking device executes a cooking cycle, the operation time of the cooking device is within a first time period, the heating device heats the food in the cooking cavity until the cavity temperature exceeds a first temperature threshold, the gas flowing into the condensation pipeline from the steam port is condensed and collected by the condensation device to form a liquid, the operation time of the cooking device is within a third time period, and the liquid flows into the cooking cavity through the drip port.

[0010] The cooking device proposed in the present invention includes a cooking cavity, a heating device and a condensing component, wherein the present solution adds a condensing component on the basis of the cooking cavity and the heating device, so that the aroma substances in the steam can be captured during the cooking process, and converted into liquid through the condensing device, and finally released into the cooking cavity, thereby achieving the effect of enhancing the aroma of the food. Specifically, the condensing pipeline and the condensing device of the condensing component can condense the steam and aroma substances generated in the cooking cavity into liquid, and the two ends of the condensing pipeline are respectively a steam port and a drip port. During the cooking process, the steam generated by heating will flow into the condensing pipeline through the steam port. On this basis, the steam will be condensed by the condensing device and converted into liquid, and then can flow back to the cooking cavity through the drip port, thereby retaining the aroma of rice.

[0011] It should be emphasized that there are different time periods during the cooking cycle of the cooking device. Specifically, the running time is divided into a first time period and a third time period. They correspond to different stages or steps of cooking respectively. When the running time is in the first time period, the heating device heats the food in the cooking cavity until the cavity temperature exceeds the first temperature threshold. Thereby, short-term heating is achieved, and the effect of high-temperature pretreatment is achieved, and the food is more likely to undergo Maillard reaction to produce a strong aroma (such as a burnt aroma). In this process, steam enters the condensation line from the steam port and is condensed into liquid through the condensation device. When the running time is in the third time period, the formed liquid flows into the cooking cavity through the drip port. Thereby, the aroma collected and condensed in the first time period can be refluxed, so that the collected burnt aroma substances flow back into the food, and the purpose of enhancing the aroma is achieved.

[0012] It should be added that the heating device is responsible for heating the cooking cavity so that it can quickly heat up and produce rich steam and aroma substances. The heating device can be a heating element in a traditional cooking appliance such as an electric rice cooker or a pressure cooker, and the food can be heated to produce aroma and steam in the cooking cavity.

[0013] In some technical schemes, optionally, the condensation pipeline specifically includes a steam pipe section and a water pipe section, and the condensation device specifically includes: a water collecting tank, which is arranged on the condensation pipeline, and the water collecting tank is respectively connected with the steam pipe section and the water pipe section, and the liquid formed after condensation by the condensation device flows into the water collecting tank, and the liquid in the water collecting tank flows out from the drip outlet through the water pipe section.

[0014] In this technical solution, the condensation pipeline specifically includes two parts: a steam pipe section and a water pipe section. The steam pipe section is used to guide the steam and aroma substances generated from the cooking cavity, while the water pipe section is used to guide the liquid formed after condensation. On this basis, a water collecting tank is set on the condensation pipeline to receive the liquid formed after condensation. The water collecting tank is connected to the steam pipe section and the water pipe section, so that the condensed liquid can flow into the water collecting tank. A water pipe section connecting the water collecting tank and the drip outlet is set to guide the liquid in the water collecting tank to flow out from the drip outlet. In this way, the condensed liquid can flow back to the cooking cavity through the water pipe section, realizing the reflux and release of the aroma.

[0015] The function of the entire condensing device is to condense steam and aroma substances into liquid, and make the liquid flow back to the cooking cavity through the water pipe section, achieving the effect of aroma reflux and enhancement. Through the operation of the condensing device, the captured aroma components are stored and will not be lost during the cooking process, thereby improving the aroma perception and delicious effect of the ingredients.

[0016] In some technical solutions, optionally, the condensation component is arranged above the cooking cavity, and the liquid in the water collection bin flows out from the drip outlet through the water pipe section under the action of its own gravity.

[0017] In this technical solution, the condensation assembly is arranged above the cooking cavity, which means that the condenser and the passage are located in the upper part of the cooking device. During the cooking process, steam and aroma substances will enter the passage of the condenser and then become liquid through the condensation process. The liquid in the water collection bin flows out from the dripping port through the water pipe section under the action of its own gravity. This means that the condensed liquid will be collected in the water collection bin, and will flow to the dripping port through the water pipe section under the action of the gravity of the water collection bin itself, and then released into the cooking cavity.

[0018] This design allows aroma substances to be effectively collected and stored, while achieving liquid reflux and release through natural gravity. The overall effect is to enhance the aroma of ingredients and improve the taste and flavor of food. And because of the use of natural gravity, the design of this condensation component is relatively simple, easy to implement and maintain.

[0019] In some technical solutions, optionally, the water collection bin is arranged on the side of the cooking cavity, and the cooking device also includes: a driving device, which is arranged on the water pipe section, and the driving device is used to drive the liquid in the water collection bin to flow out from the drip outlet through the water pipe section.

[0020] In this technical solution, the water collection bin is placed on the side of the cooking cavity. At the same time, the cooking device also includes a driving device, which is located on the water pipe section and is used to drive the liquid in the water collection bin to flow out from the dripping port through the water pipe section. This arrangement can better utilize the space of the cooking cavity and place the water collection bin directly on the side of the cavity, thereby reducing the complex structure in the upper cover. The function of the driving device is to control the flow speed and direction of the liquid so that it flows out of the water collection bin and enters the dripping port through the water pipe section and is finally released into the cooking cavity.

[0021] Through the control of the driving device, the reflux and release of the liquid are realized, which further enhances the aroma of the food and improves the taste and flavor of the food. This design makes the cooking equipment structure relatively simple while ensuring the flow stability and accuracy of the liquid.

[0022] In some technical solutions, optionally, the water collecting bin is arranged on the side of the cooking device, or the water collecting bin is arranged inside the cooking device.

[0023] In this technical solution, the overall size ratio and structure will change depending on the location of the water collection bin. Specifically, placing the water collection bin on the side of the cooking device can save internal space and make the design of the cooking cavity more concise. This arrangement ensures that after the liquid flows into the water collection bin from the condensing device, it flows out smoothly through the water pipe section and then enters the cooking cavity. The water collection bin is located on the side of the cooking device, the flow path of the liquid is relatively short, and the liquid reflux and release efficiency is high. In addition, since the water collection bin is located on the side, it may be easier to observe and maintain.

[0024] Placing the water collection tank inside the cooking device can make the entire cooking device more compact and beautiful. At the same time, the liquid return path may be relatively more concealed and will not affect the appearance design of the cooking device. The water collection tank is located inside the cooking device, and the liquid return path may be relatively long. It is necessary to ensure the design and connection sealing of the water pipe section to prevent liquid leakage. In addition, since the water collection tank is located inside the cooking device, it may be necessary to disassemble and clean the water collection tank more frequently.

[0025] It is understandable that the specific arrangement to be chosen needs to be considered based on factors such as the specific design requirements, manufacturing process, and user experience of the cooking equipment.

[0026] In some technical schemes, optionally, the condensation pipeline specifically includes a steam pipe section and a water pipe section, and the cooking equipment also includes: a water collecting tank, a condensation device is arranged in the water collecting tank, one end of the steam pipe section is arranged toward the condensation device, and the steam flowing out of the steam pipe section is condensed by the condensation device to form a liquid that flows into the water collecting tank, and the liquid in the water collecting tank flows out from the drip outlet through the water pipe section.

[0027] In this technical solution, the condensing device is arranged inside the water collecting bin. Since one end of the steam pipe section is directly facing the condensing device, the steam will directly contact the condensing device after flowing out, and will be condensed and liquefied into liquid under the action of the condensing device, and then fall into the water collecting bin and then flow back into the cooking cavity. The steam and aroma generated during the cooking process can be effectively collected and condensed without losing most of the aroma components, and the condensed liquid is then released back into the cooking cavity, so that the aroma of the food can be enhanced and improved, achieving the effect of fragrant aroma when the lid is opened.

[0028] Furthermore, the condensing device and the water collecting tank are arranged integrally.

[0029] In some technical solutions, optionally, the condensing device specifically includes: a solid heat exchange component, which is in contact with the condensing pipeline, and the thermal conductivity of the solid heat exchange component is greater than the thermal conductivity of the pipe wall material of the condensing pipeline.

[0030] In this technical solution, by setting a solid heat exchanger, the characteristics of high thermal conductivity can be used to accelerate the condensation process of steam, quickly transfer the heat in the steam to the liquid, and achieve an efficient condensation effect. It can be understood that the thermal conductivity of the solid heat exchanger is greater than the thermal conductivity of the wall material of the condensation pipeline, and the solid heat exchanger fits the condensation pipeline, ensuring that heat can be quickly transferred to the solid heat exchanger, so that the solid heat exchanger can absorb and conduct the heat in the condensation pipeline more quickly, and achieve an efficient condensation process.

[0031] Among them, solid heat exchange components include but are not limited to metal sheets, fins, metal plates, etc.

[0032] In some technical solutions, optionally, the condensing device specifically includes: a liquid heat exchange device, the liquid heat exchange device includes a liquid storage tank and a coolant filled in the liquid storage tank, and the condensing pipeline is arranged in the liquid heat exchange device.

[0033] In this technical solution, the condensing device is presented in the form of liquid condensation, and specifically a liquid heat exchange device composed of a liquid storage tank and a coolant is used for condensation. When the steam enters the liquid heat exchange device through the condensation pipeline, it contacts the coolant filled in the liquid storage tank. The heat in the steam will be absorbed by the coolant, causing the steam to condense into liquid. Such condensed liquid will be collected in the liquid storage tank to achieve the condensation effect. The liquid storage tank is located inside the condensing device and serves to collect the condensed liquid. The combination of the condensation pipeline and the liquid storage tank in the liquid heat exchange device realizes the condensation of steam and the collection of liquid. The condensed liquid is stored to avoid the loss of valuable components such as aroma and achieve a fragrance enhancement effect.

[0034] In some technical solutions, optionally, the condensing device specifically includes: a fan, which is arranged opposite to the condensing pipeline, and the fan is used to discharge air to the condensing pipeline.

[0035] In this technical solution, by setting a fan, when the steam enters the condensing device through the condensing pipeline, the fan will blow air into the condensing pipeline to accelerate the cooling process of the steam and quickly condense the steam into liquid. The air discharge function of the fan helps to improve the condensation efficiency and enhance the heat exchange effect of the condensing device.

[0036] In some technical solutions, optionally, it also includes: a cooking water tank, which is connected to the cooking cavity and has a first switch on the cooking water tank; wherein, when the operating time of the cooking device is within the second time period, the first switch is controlled to turn on so that the cooking water tank can inject water into the cooking cavity.

[0037] In this technical solution, by providing an additional water tank, that is, providing a cooking water tank connected to the cooking cavity, water can be injected into the cooking cavity during the cooking process through the cooking water tank, so that a cooking process of frying first and then boiling or frying first and then steaming can be realized. Specifically, a first switch is provided on the cooking water tank, and the operation time of the cooking device is within the second time period. During this time period, the cooking water tank can be made to inject water into the cooking cavity by controlling the first switch to be turned on.

[0038] An embodiment of the second aspect of the present invention provides a cooking method for the above-mentioned cooking device, the cooking method comprising: determining the operating time of the cooking device; when the operating time is within a first time period, controlling the heating device of the cooking device to heat the food in the cooking cavity until the cavity temperature exceeds a first temperature threshold, and the gas flowing into the condensation pipeline from the steam port is condensed and collected by the condensation device to form a liquid; when the operating time is within a third time period, the liquid flows into the cooking cavity through the drip outlet.

[0039] According to the cooking method proposed by the present invention, it is used for the cooking device mentioned in any of the above technical solutions. Specifically, by obtaining the running time, the length of the entire cooking cycle, including different time periods, can be determined. According to the nature of the food and the desired effect, the running time can be adjusted as needed. In the first time period, the heating device is started and the temperature gradually rises. Through heating, the moisture inside the food begins to evaporate, and the steam also carries the aroma and taste of the food. As the cavity temperature gradually exceeds the first temperature threshold, the steam will flow into the condensation pipeline through the steam port and condense into liquid under the action of the condensation device. That is, the aroma and taste are released from the food and captured in the condensate. In the third time period, the previously collected condensate will flow back to the cooking cavity through the drip port. Through the reflux of the liquid, the aroma previously released from the food will be re-adsorbed on the surface of the food, enhancing the aroma of the food. In addition, the reflux of the liquid may also bring back some seasoning substances in the condensate, further increasing the taste and mouthfeel of the food.

[0040] By controlling the heating, condensation and liquid reflux over different time periods, the aroma, taste and mouthfeel of food are maximized, creating a richer, more intense food flavor and making the finished product more delicious.

[0041] In the above technical solution, optionally, the cooking equipment includes a cooking water tank connected to the cooking cavity, and the cooking water tank is provided with a first switch, and the cooking method further includes: when the operating time is within a second time period, controlling the first switch to turn on so that the cooking water tank injects water into the cooking cavity; wherein the first time period, the second time period and the third time period are arranged sequentially.

[0042] In this technical solution, the entire cooking cycle is divided into three time periods, namely the first time period, the second time period and the third time period. In the first time period: the heating device is activated, and the temperature in the cavity gradually rises, thereby achieving the generation of aroma through rapid heating, which is convenient for subsequent condensation and collection through the condensation component. In the second time period, the first switch is controlled to be turned on, and the cooking water tank injects water into the cooking cavity, while the heating module continues to work, so as to achieve the cooking process of frying first and then boiling or frying first and then steaming; in the third time period, the reflux pipe of the condensation module is activated, and the reflux pipe is opened to return the caramel flavor substances collected in the high-temperature pretreatment stage to the food, so as to achieve the purpose of enhancing the flavor.

[0043] By executing these three time periods in sequence, the cooking equipment can better control the cooking process of the ingredients. First, heating increases the temperature, then water is injected to maintain humidity to achieve cooking, and finally, the return of liquid enhances the aroma and taste of the food. It can create a more delicious and better-tasting cooking result while maintaining the moisture and freshness of the ingredients.

[0044] An embodiment of the third aspect of the present invention provides a cooking device, which includes a processor, a memory, and a program or instruction stored in the memory and executable on the processor, and when the program or instruction is executed by the processor, the steps of the method of the first aspect are implemented.

[0045] An embodiment of the fourth aspect of 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 the method of the first aspect are implemented.

[0046] An embodiment of the fifth aspect of the present invention provides a chip, the chip includes a processor and a communication interface, the communication interface and the processor are coupled, and the processor is used to run programs or instructions to implement the steps of the method of the first aspect.

[0047] Additional aspects and advantages of the present invention will become apparent from the following description or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0049] Figure 2 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0050] Figure 3 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0051] Figure 4 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0052] Figure 5 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0053] Figure 6 A schematic diagram of a cooking method according to an embodiment of the present application is shown;

[0054] Figure 7 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0055] Figure 8 A schematic structural diagram of a solid heat exchange element according to an embodiment of the present application is shown;

[0056] Fig. 9 A schematic structural diagram of a liquid heat exchange device according to an embodiment of the present application is shown.

[0057] in, Figures 1 to 5 and Figures 7 to 9 The corresponding relationship between the reference numerals and the component names is as follows:

[0058] 1000: cooking equipment; 102: condensing assembly; 1022: condensing device; 1024: water collecting tank; 1026: steam outlet; 1028: drip outlet; 103: condensing pipeline; 1032: steam pipe section; 1034: water pipe section; 1046: cooking cavity; 1048: heating device; 106: driving device; 1082: solid heat exchange element; 1084: liquid heat exchange device; 1085: liquid storage tank; 1086: coolant; 1088: fan; 1109: memory; 1110: processor; 144: cooking water tank; 1442: first switch. DETAILED DESCRIPTION

[0059] In order to more clearly understand the above-mentioned purposes, features and advantages of the embodiments of the present invention, the embodiments of the present invention are further described in detail below in conjunction with the accompanying drawings and specific implementation methods. 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.

[0060] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the embodiments of the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0061] The following is combined with Figures 1 to 9 , the cooking device and cooking method, readable storage medium and chip provided in the embodiments of the present application are described in detail through specific embodiments and their application scenarios.

[0062] This embodiment provides a cooking device 1000, such as Figure 1 As shown, the cooking cavity, the heating device and the condensation assembly 102 are included, wherein the present solution adds the condensation assembly 102 on the basis of the cooking cavity and the heating device, so that the aroma substances in the steam can be captured during the cooking process, and the aroma substances can be converted into liquid through the condensation device 1022, and finally released into the cooking cavity 1046, thereby achieving the effect of enhancing the aroma of the food. Specifically, the condensation pipeline 103 and the condensation device 1022 of the condensation assembly 102 can condense the steam and aroma substances generated in the cooking cavity 1046 into liquid, and the two ends of the condensation pipeline 103 are respectively the steam port 1026 and the drip port 1028. During the cooking process, the steam generated by heating will flow into the condensation pipeline 103 through the steam port 1026. On this basis, the steam will be condensed by the condensation device 1022 and converted into liquid, and then can flow back to the cooking cavity 1046 through the cold drip port 1028, thereby retaining the aroma of rice.

[0063] It should be emphasized that there are different time periods during the cooking cycle of the cooking device. Specifically, the running time is divided into a first time period and a third time period. They correspond to different stages or steps of cooking respectively. When the running time is in the first time period, the heating device heats the food in the cooking cavity until the cavity temperature exceeds the first temperature threshold. Thereby, short-term heating is achieved, and the effect of high-temperature pretreatment is achieved, and the food is more likely to undergo Maillard reaction to produce a strong aroma (such as a burnt aroma). In this process, steam enters the condensation line from the steam port and is condensed into liquid through the condensation device. When the running time is in the third time period, the formed liquid flows into the cooking cavity through the drip port. Thereby, the aroma collected and condensed in the first time period can be refluxed, so that the collected burnt aroma substances flow back into the food, and the purpose of enhancing the aroma is achieved.

[0064] It should be added that the heating device 1048 is responsible for heating the cooking cavity 1046 to quickly heat it to produce rich steam and aroma substances. The heating device 1048 can be a heating element in a traditional cooking appliance such as an electric rice cooker or a pressure cooker, and the food can produce aroma and steam in the cooking cavity 1046 by heating.

[0065] In some embodiments, optionally, the condensation pipeline 103 specifically includes two parts: a steam pipe section 1032 and a water pipe section 1034. The steam pipe section 1032 is used to guide the steam and aroma substances generated from the cooking cavity 1046, and the water pipe section 1034 is used to guide the liquid formed after condensation. On this basis, a water collection tank 1024 is provided on the condensation pipeline 103 to receive the liquid formed after condensation. The water collection tank 1024 is connected to the steam pipe section 1032 and the water pipe section 1034, so that the condensed liquid can flow into the water collection tank 1024. The water pipe section 1034 connecting the water collection tank 1024 and the dripping port 1028 is provided to guide the liquid in the water collection tank 1024 to flow out from the dripping port 1028. In this way, the condensed liquid can flow back to the cooking cavity 1046 through the water pipe section 1034, so as to achieve the reflux and release of aroma.

[0066] The function of the entire condensing device 1022 is to condense steam and aroma substances into liquid, and to make the liquid flow back to the cooking cavity 1046 through the water pipe section 1034, thereby achieving the effect of reflux and enhancement of aroma. Through the operation of the condensing device 1022, the captured aroma components are stored and will not be lost during the cooking process, thereby improving the aroma perception and delicious effect of the food.

[0067] Optionally, an additional water tank is provided, that is, a cooking water tank 144 connected to the cooking cavity is provided, and water can be injected into the cooking cavity during the cooking process through the cooking water tank 144, so that a cooking process of frying first and then boiling or frying first and then steaming can be realized. Specifically, a first switch 1442 is provided on the cooking water tank 144, and the operation time of the cooking device is within the second time period. During this time period, by controlling the first switch 1442 to be turned on, the cooking water tank 144 can inject water into the cooking cavity.

[0068] In a specific embodiment, a specific structure is provided, which mainly has the following key components: a condensation module: the main purpose of this module is to recover the aroma substances generated in the high-temperature pretreatment stage, using the water vapor generated by the evaporation of the food itself or the added steam as a carrier. After passing through the condensation module, these gases containing aroma substances are condensed into liquids. The condensation module can be in the form of metal heat dissipation, air cooling or water cooling; a reflux pipe: the main purpose is to return the caramel aroma substances collected in the high-temperature pretreatment stage to the food in the later stage of cooking, so as to achieve the purpose of enhancing the aroma; a water tank: the main purpose of this module is to inject water into the cooking cavity during the cooking process, which can realize the cooking process of frying first and then boiling or frying first and then steaming; a heating module: this module provides heating for the cooking process. The heating module can be quickly heated to above 100°C, so that the effect of high-temperature pretreatment can be achieved in a short time, and the food is more likely to undergo Maillard reaction to produce a strong aroma (such as caramel aroma).

[0069] By adding high-temperature pretreatment to the food (for example: drip dry steaming, roasting + steaming, frying + boiling, etc.), the food can have a caramelized aroma through short-term high temperature. At the same time, the water vapor generated by the evaporation of the food itself or the added steam is used to condense and enrich these caramelized aroma substances, thereby reducing the loss of aroma during the cooking process. Finally, these collected aroma substances are returned to the food in the later stage of cooking to achieve the purpose of enhancing the aroma.

[0070] The specific process is as follows:

[0071] Add the ingredients to be cooked;

[0072] Start the heating module and the condensing module. The heating module quickly heats up to above 100°C. At this time, the food produces a caramel aroma after high-temperature pretreatment. The caramel aroma enters the condensing module with the water vapor for condensation and collection. After the aroma is collected, turn off the condensing module.

[0073] The water tank injects water into the cooking cavity while the heating module continues to work, so that a cooking process of frying first and then boiling or frying first and then steaming can be realized;

[0074] Open the reflux pipe at the end of cooking to return the caramelized aroma substances collected during the high-temperature pretreatment stage to the food, thus achieving the purpose of enhancing the flavor.

[0075] Cooking is finished.

[0076] In some embodiments, optionally, Figure 2As shown, the condensation assembly 102 is arranged above the cooking cavity, which means that the condenser and the passage are located in the upper part of the cooking device 1000. During the cooking process, steam and aroma substances will enter the passage of the condenser and then become liquid through the condensation process. The liquid in the water collection bin 1024 flows out from the drip port 1028 through the water pipe section 1034 under the action of its own gravity. This means that the condensed liquid will be collected in the water collection bin 1024, and will flow to the drip port 1028 through the water pipe section 1034 under the action of the gravity of the water collection bin 1024 itself, and then released into the cooking cavity 1046.

[0077] This design can effectively collect and store aroma substances, while achieving liquid reflux and release through natural gravity. The overall effect is to enhance the aroma of food and improve the taste and flavor of food. In addition, due to the use of natural gravity, the design of this condensation component 102 is relatively simple and easy to implement and maintain.

[0078] In some embodiments, optionally, Figure 4 and Figure 5 As shown, the water collection bin 1024 is placed on the side of the cooking cavity 1046. At the same time, the cooking device 1000 also includes a driving device 106, which is located on the water pipe section 1034 and is used to drive the liquid in the water collection bin 1024 to flow out from the drip port 1028 through the water pipe section 1034. This arrangement can better utilize the space of the cooking cavity 1046, and directly place the water collection bin 1024 on the side of the cavity, thereby reducing the complex structure in the upper cover. The function of the driving device 106 is to control the flow speed and direction of the liquid, so that it flows out of the water collection bin 1024, enters the drip port 1028 through the water pipe section 1034, and is finally released into the cooking cavity 1046.

[0079] The reflux and release of the liquid are achieved through the control of the driving device 106, further enhancing the aroma of the food and improving the taste and flavor of the food. This design makes the cooking device 1000 relatively simple in structure while ensuring the flow stability and accuracy of the liquid.

[0080] In some embodiments, optionally, the overall size ratio and structure may also change according to the different positions of the water collection bin 1024. Figure 5As shown, placing the water collection tank 1024 on the side of the cooking device can save internal space and make the design of the cooking cavity 1046 more concise. This arrangement can ensure that after the liquid flows into the water collection tank 1024 from the condensing device 1022, it flows out smoothly through the water pipe section 1034 and then enters the cooking cavity 1046. The water collection tank 1024 is located on the side of the cooking device, the flow path of the liquid is relatively short, and the liquid reflux and release efficiency is high. In addition, since the water collection tank 1024 is located on the side, it may be easier to observe and maintain.

[0081] like Figure 4 As shown, placing the water collection bin 1024 inside the cooking device can make the entire cooking device 1000 more compact and beautiful. At the same time, the path for liquid reflux may be relatively more concealed and will not affect the appearance design of the pot body. The water collection bin 1024 is located inside the cooking device, and the reflux path of the liquid may be relatively long. It is necessary to ensure the design and connection sealing of the water pipe section 1034 to prevent liquid leakage. In addition, since the water collection bin 1024 is located inside the cooking device, the water collection bin 1024 may need to be disassembled and cleaned more frequently.

[0082] It is understandable that the specific arrangement to be selected needs to be considered based on factors such as the specific design requirements, manufacturing process, and user experience of the cooking device 1000.

[0083] In some embodiments, optionally, Figure 3 As shown, the condensing device 1022 is arranged inside the water collecting bin 1024. Since one end of the steam pipe section 1032 is directly facing the condensing device 1022, the steam will directly contact the condensing device 1022 after flowing out, and will be condensed and liquefied to form liquid under the action of the condensing device 1022, and then fall into the water collecting bin 1024, and then flow back into the cooking cavity 1046. The steam and aroma generated during the cooking process can be effectively collected and condensed without losing most of the aroma components, and the condensed liquid is released back into the cooking cavity 1046, so that the aroma of the food can be enhanced and improved, achieving the effect of fragrant aroma when the lid is opened.

[0084] Furthermore, the condensing device 1022 and the water collecting tank 1024 are integrally arranged.

[0085] In some embodiments, optionally, Figure 8As shown, the solid heat exchanger 1082 is provided, and the characteristics of high thermal conductivity can be used to accelerate the condensation process of steam, quickly transfer the heat in the steam to the liquid, and achieve an efficient condensation effect. It can be understood that the thermal conductivity of the solid heat exchanger 1082 is greater than the thermal conductivity of the pipe wall material of the condensation pipeline 103, and the solid heat exchanger 1082 fits the condensation pipeline 103, ensuring that the heat can be quickly transferred to the solid heat exchanger 1082, so that the solid heat exchanger 1082 can absorb and conduct the heat in the condensation pipeline 103 more quickly, and achieve an efficient condensation process.

[0086] The solid heat exchange element 1082 includes but is not limited to metal sheets, fins, metal plates, etc.

[0087] In some embodiments, optionally, Fig. 9 As shown, the condensing device 1022 is presented in the form of liquid condensation, and the liquid heat exchange device 1084 composed of a liquid storage tank 1085 and a coolant 1086 is specifically used for condensation. When the steam enters the liquid heat exchange device 1084 through the condensing line 103, it contacts the coolant 1086 filled in the liquid storage tank 1085, and the heat in the steam is absorbed by the coolant 1086, causing the steam to condense into liquid. Such condensed liquid will be collected in the liquid storage tank 1085 to achieve the condensation effect. The liquid storage tank 1085 is located inside the condensing device 1022 and serves to collect the condensed liquid. The combination of the condensing line 103 and the liquid storage tank 1085 in the liquid heat exchange device 1084 realizes the condensation of steam and the collection of liquid. The condensed liquid is stored, which avoids the loss of valuable components such as aroma and achieves the fragrance enhancement effect.

[0088] In some embodiments, optionally, Figure 4 As shown, a fan 1088 is provided. When the steam enters the condensing device 1022 through the condensing pipe 103, the fan 1088 blows air toward the condensing pipe 103 to accelerate the cooling process of the steam and quickly condense the steam into liquid. The air discharge function of the fan 1088 helps to improve the condensation efficiency and enhance the heat exchange effect of the condensing device 1022.

[0089] Another aspect of the present application provides an embodiment of a cooking method, which is used in a cooking device 1000 of any of the above embodiments. The cooking method is as follows: Figure 6 As shown, including:

[0090] Step S102: Determine the operating time of the cooking device;

[0091] Step S104: when the operation time is within the first time period, controlling the heating device of the cooking device to heat the food in the cooking cavity until the cavity temperature exceeds the first temperature threshold, and the gas flowing into the condensation pipeline from the steam port is condensed and collected by the condensation device to form liquid;

[0092] Step S106: when the running time is within the third time period, the liquid flows into the cooking cavity through the dripping port.

[0093] The cooking method provided in this embodiment is used for the cooking device mentioned in any of the above technical solutions. Specifically, by obtaining the running time, the length of the entire cooking cycle, including different time periods, can be determined. According to the nature of the food and the desired effect, the running time can be adjusted as needed. In the first time period, the heating device is started and the temperature gradually rises. Through heating, the moisture inside the food begins to evaporate, and the steam also carries the aroma and taste of the food. As the cavity temperature gradually exceeds the first temperature threshold, the steam will flow into the condensation pipeline through the steam port and condense into liquid under the action of the condensation device. That is, the aroma and taste are released from the food and captured in the condensate. In the third time period, the previously collected condensate will flow back to the cooking cavity through the drip port. Through the reflux of the liquid, the aroma previously released from the food will be re-adsorbed onto the surface of the food, enhancing the aroma of the food. In addition, the reflux of the liquid may also bring back some seasoning substances in the condensate, further increasing the taste and mouthfeel of the food.

[0094] By controlling the heating, condensation and liquid reflux over different time periods, the aroma, taste and mouthfeel of food are maximized, creating a richer, more intense food flavor and making the finished product more delicious.

[0095] In some embodiments, optionally, the cooking device includes a cooking water tank connected to the cooking cavity, and a first switch is provided on the cooking water tank, and the cooking method further includes: when the operating time is within the second time period, controlling the first switch to turn on so that the cooking water tank injects water into the cooking cavity; wherein the first time period, the second time period and the third time period are arranged sequentially.

[0096] The entire cooking cycle is divided into three time periods, namely the first time period, the second time period and the third time period. In the first time period: the heating device is activated, and the temperature in the cavity gradually rises, thereby achieving the generation of aroma through rapid heating, which is convenient for subsequent condensation and collection through the condensation component. In the second time period, the first switch is controlled to open, and the cooking water tank injects water into the cooking cavity, while the heating module continues to work, which can realize the cooking process of frying first and then boiling or frying first and then steaming; in the third time period, the reflux pipe of the condensation module is activated, and the reflux pipe is opened to return the caramelized aroma substances collected in the high-temperature pretreatment stage to the food, so as to achieve the purpose of enhancing the aroma.

[0097] By executing these three time periods in sequence, the cooking equipment can better control the cooking process of the ingredients. First, heating increases the temperature, then water is injected to maintain humidity to achieve cooking, and finally, the return of liquid enhances the aroma and taste of the food. It can create a more delicious and better-tasting cooking result while maintaining the moisture and freshness of the ingredients.

[0098] Alternatively, if Figure 7 As shown, the embodiment of the present application also provides a cooking device 1000, including a processor 1110, a memory 1109, and a program or instruction stored in the memory 1109 and executable on the processor 1110. When the program or instruction is executed by the processor 1110, each process of the embodiment of the above-mentioned cooking method is implemented, and the same technical effect can be achieved. To avoid repetition, it will not be described here.

[0099] It should be noted that the cooking equipment in the embodiments of the present application includes the above-mentioned electronic equipment and non-electronic equipment.

[0100] Among them, the processor 1110 is used to determine the operating time of the cooking device; when the operating time is within the first time period, the heating device of the cooking device is controlled to heat the food in the cooking cavity until the cavity temperature exceeds the first temperature threshold, and the gas flowing into the condensation pipeline from the steam port is condensed and collected by the condensation device to form liquid; when the operating time is within the third time period, the liquid flows into the cooking cavity through the drip outlet.

[0101] An embodiment of the present application also provides a readable storage medium, on which a program or instruction is stored. When the program or instruction is executed by a processor, each process of the above-mentioned cooking method embodiment is implemented and the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0102] The processor is the processor in the electronic device in the above embodiment. The readable storage medium includes a computer readable storage medium, such as a computer read-only memory (ROM), a random access memory (RAM), a magnetic disk or an optical disk.

[0103] An embodiment of the present application further provides a chip, which includes a processor and a communication interface, wherein the communication interface and the processor are coupled, and the processor is used to run programs or instructions to implement the various processes of the above-mentioned cooking method embodiment, and can achieve the same technical effect. To avoid repetition, it will not be repeated here.

[0104] It should be understood that the chip mentioned in the embodiments of the present application can also be called a system-level chip, a system chip, a chip system or a system-on-chip chip, etc.

[0105] According to the cooking device, cooking method, readable storage medium and chip provided by the present invention, during the cooking process, aroma substances are first generated through a first period of high temperature, and the aroma substances in the steam are captured and converted into liquid through a condensation device, and finally released into the cooking cavity, thereby achieving the effect of enhancing the aroma of the food.

[0106] In the present invention, the terms "first", "second", and "third" are used for descriptive purposes only and should not be understood as indicating or implying relative importance; the term "plurality" refers to two or more, unless otherwise clearly defined. The terms "installed", "connected", "connected", "fixed", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "connected" can be a direct connection or an indirect connection 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 according to specific circumstances.

[0107] In the description of the present invention, it is necessary to understand that the directions or positional relationships indicated by terms such as “upper”, “lower”, “left”, “right”, “front” and “back” are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or unit referred to must have a specific direction, be constructed and operated in a specific orientation, and therefore, cannot be understood as a limitation on the present invention.

[0108] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. 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 this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0109] 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 cooking device, characterized in that: include: A condensation component, the condensation component comprises a correspondingly arranged condensation pipeline and a condensation device, and the two ends of the condensation pipeline are respectively a steam outlet and a drip outlet; A cooking cavity and a heating device for heating the cooking cavity; The steam port and the drip port are respectively connected to the cooking cavity. When the cooking device executes a cooking cycle, the operating time of the cooking device is within a first time period, the heating device heats the food in the cooking cavity until the cavity temperature exceeds a first temperature threshold, and the gas flowing into the condensation pipeline from the steam port is condensed and collected by the condensation device to form a liquid. The operating time of the cooking device is within a third time period, and the liquid flows into the cooking cavity through the drip port.

2. The cooking device according to claim 1, characterized in that: The condensation pipeline specifically includes a steam pipe section and a water pipe section, and the condensation device specifically includes: A water collecting bin is arranged on the condensation pipeline, and the water collecting bin is respectively connected with the steam pipe section and the water pipe section. The liquid formed after condensation by the condensation device flows into the water collecting bin, and the liquid in the water collecting bin flows out from the dripping port through the water pipe section.

3. The cooking device according to claim 2, characterized in that: The condensing assembly is arranged above the cooking cavity, and the liquid in the water collecting bin flows out from the dripping port through the water pipe section under the action of its own gravity.

4. The cooking device according to claim 2, characterized in that: The water collecting bin is arranged on the side of the cooking cavity, and the cooking device further comprises: A driving device is arranged on the water pipe section, and is used to drive the liquid in the water collection bin to flow out from the dripping port through the water pipe section.

5. The cooking device according to claim 4, characterized in that: The water collecting bin is arranged on the side of the cooking device, or the water collecting bin is arranged inside the cooking device.

6. The cooking device according to claim 1, characterized in that The condensation pipeline specifically includes a steam pipe section and a water pipe section, and the cooking device also includes: A water collecting bin, wherein the condensing device is arranged in the water collecting bin, one end of the steam pipe section is arranged toward the condensing device, the steam flowing out of the steam pipe section is condensed by the condensing device to form a liquid that flows into the water collecting bin, and the liquid in the water collecting bin flows out from the drip port through the water pipe section.

7. The cooking device according to any one of claims 1 to 6, characterized in that: The condensing device specifically comprises: The solid heat exchange component is fitted with the condensing pipeline, and the thermal conductivity of the solid heat exchange component is greater than the thermal conductivity of the pipe wall material of the condensing pipeline.

8. The cooking device according to any one of claims 1 to 6, characterized in that: The condensing device specifically comprises: A liquid heat exchange device, the liquid heat exchange device comprises a liquid storage tank and a coolant filled in the liquid storage tank, and the condensation pipeline is arranged in the liquid heat exchange device.

9. The cooking device according to any one of claims 1 to 6, characterized in that: The condensing device specifically comprises: A fan is arranged opposite to the condensation pipeline, and the fan is used to discharge air to the condensation pipeline.

10. The cooking device according to claim 1, characterized in that Also includes: A cooking water tank is connected to the cooking cavity and is provided with a first switch; Wherein, the operation time of the cooking device is within the second time period, and the first switch is controlled to be turned on so that the cooking water tank injects water into the cooking cavity.

11. A cooking method, characterized in that: The cooking device according to any one of claims 1 to 10, wherein the cooking method comprises: determining the operating time of the cooking device; When the operation time is within the first time period, controlling the heating device of the cooking device to heat the food in the cooking cavity until the cavity temperature exceeds a first temperature threshold, and the gas flowing into the condensation pipeline from the steam port is condensed and collected by the condensation device to form a liquid; When the operating time is within a third time period, the liquid flows into the cooking cavity through the dripping port.

12. The cooking method according to claim 11, characterized in that: The cooking device comprises a cooking water tank connected to the cooking cavity, and the cooking water tank is provided with a first switch. The cooking method further comprises: When the operation time is within a second time period, controlling the first switch to be turned on so that the cooking water tank injects water into the cooking cavity; The first time period, the second time period and the third time period are arranged in sequence.

13. A cooking device, characterized in that: The method comprises a processor, a memory, and a program or instruction stored in the memory and executable on the processor, wherein the program or instruction, when executed by the processor, implements the steps of the cooking method according to claim 11 or 12.

14. A readable storage medium, characterized in that: The readable storage medium stores a program or instruction, and when the program or instruction is executed by the processor, the steps of the cooking method according to claim 11 or 12 are implemented.

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