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

Abstract

The invention provides cooking equipment and a control method and device thereof and a readable storage medium, the cooking equipment comprises a cooking cavity and a ventilation device, and the control method comprises the following steps: in a boiling stage, the ventilation device is controlled to start and operate to pump oxygen or mixed gas mixed with oxygen to the cooking cavity, so that the content of the oxygen in the cooking cavity is in a target interval.

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] In view of this, according to a first aspect of the present invention, a control method for a cooking device is provided, the cooking device comprising a cooking cavity and a ventilation device, the control method comprising: in a boiling stage, controlling the ventilation device to start operating to pump oxygen or a mixed gas containing oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within a target range.

[0012] The technical solution of the present application proposes a control method for a cooking device. By running the control method, oxygen can be added to the cooking cavity during the cooking process of the cooking device, so that the oxygen content in the cooking cavity is within a target range. In this process, oxygen can be provided for the Maillard reaction of the food in the cooking cavity, thereby increasing the aroma produced by the Maillard reaction. When the cooking cavity is turned on, there is enough aroma diffused in the cooking cavity, thereby creating an effect of overflowing aroma, thereby enhancing the user's recognition of the cooking device.

[0013] The technical solution of the present application is implemented based on the following principle. Specifically, during the cooking process of rice, the water vapor generated by the large amount of boiling water will drive away the air in the cooking cavity, so that the oxygen concentration in the cooking cavity is reduced. The production of aroma substances involved in the Maillard reaction requires the participation of oxygen. Therefore, by supplementing oxygen or a mixed gas mixed with oxygen into the cooking cavity, oxygen can be provided in the cooking cavity so that there is enough oxygen to participate in the production of aroma substances, thereby increasing the production of aroma substances and further achieving aroma enhancement.

[0014] As can be seen from the above, during the boiling stage, the water vapor generated by the large amount of boiling water will drive away the air in the cooking cavity. Therefore, by controlling the operation of the ventilation device, the problem of low oxygen concentration in the boiling stage can be overcome. In this process, it can be ensured that there is enough oxygen in the cooking cavity during the boiling stage and the later stage of the boiling stage, so as to facilitate the continuous production of aroma substances throughout the entire cooking process.

[0015] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0016] In some technical schemes, optionally, during the boiling stage, the ventilation device is controlled to start running to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within a target range, including: during the boiling stage, obtaining the duration of boiling of the food in the cooking cavity; when the duration is greater than or equal to a first duration, controlling the ventilation device to start running to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within a target range; wherein the first duration is related to the time corresponding to the boiling stage.

[0017] Specifically, at the beginning of the boiling stage, there is more water in the cooking cavity. If oxygen or a mixed gas containing oxygen is injected into the cooking cavity using a ventilation device at this time, the pressure in the cooking cavity will increase. Under the above pressure conditions, the pressure control logic of the cooking device will be triggered, such as controlling the action of the pressure relief valve of the cooking device to relieve the pressure in the cooking cavity.

[0018] The above-mentioned pressure relief operation will cause the oxygen or mixed gas containing oxygen injected into the cooking cavity by the ventilation device to be discharged from the cooking cavity. Obviously, the oxygen injected into the cooking cavity cannot participate in the Maillard reaction.

[0019] In order to reduce the occurrence of the above situation, in this technical solution, the first time length is set to achieve delayed start-up of the ventilation device, so that the water in the cooking cavity is evaporated completely before oxygen is replenished.

[0020] During this process, since the water in the cooking cavity evaporates completely, the pressure in the cooking cavity will not increase. At this time, the oxygen introduced will be stored in the cooking cavity and participate in the Maillard reaction, thereby increasing the production of aroma substances and achieving the effect of enhancing the flavor of cooking.

[0021] In some technical solutions, the first time length is less than the time corresponding to the boiling stage, such as the first time length is half of the time corresponding to the boiling stage.

[0022] In some technical solutions, optionally, before the boiling stage, it also includes: in the heating stage, obtaining the temperature value of the food in the cooking cavity; when the temperature value is greater than or equal to the first temperature value, controlling the ventilation device to start running to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity, so that the oxygen content in the cooking cavity is greater than or equal to a first concentration; wherein the first concentration is within a target range.

[0023] In this technical solution, considering that the Maillard reaction will occur throughout the entire cooking stage of the food, the ventilation device is controlled to start running during the heating stage to increase the oxygen content in the cooking chamber, thereby increasing the production of aroma substances.

[0024] Taking into account that in the initial stage of heating, the temperature of the food in the cooking chamber is low and the intensity of the Maillard reaction is weak, if the ventilation device is controlled to start running at this time, the increment of the aroma substance will be small, that is, the change in the content of the aroma substance will be relatively weak, which will affect the speed of the temperature increase of the food and affect the cooking efficiency.

[0025] In order to reduce the occurrence of the above situation, in the technical solution of the present application, the temperature value of the food is obtained so as to compare the temperature value of the food with the first temperature value, thereby determining the timing of starting the ventilation device.

[0026] Specifically, when the temperature of the food is greater than or equal to the first temperature value, the ventilation device is controlled to start running. In this process, the effect of the activation of the ventilation device on the heating rate of the food can be reduced, and an environment with a higher ambient temperature can be created to increase the intensity of the Maillard reaction, thereby increasing the rate of increase of the aroma substances.

[0027] In some technical solutions, optionally, during the heating stage, a heating device of the cooking equipment is controlled to heat the cooking cavity; when the temperature of the cooking cavity is greater than or equal to a first temperature value, the heating stage is exited.

[0028] In some technical solutions, optionally, after the boiling stage, it also includes: in the rice stewing stage, controlling the ventilation device to pump a first volume of oxygen or a mixed gas mixed with oxygen into the cooking cavity at a first flow rate; wherein the first volume is less than or equal to the volume of the cooking cavity.

[0029] In this technical solution, the pumping flow rate of the ventilation device is controlled to avoid condensation of the aroma substances in the cooking cavity due to cold caused by excessive pumping flow rate, thereby causing the concentration of the aroma substances in the cooking cavity to decrease and affecting the aroma enhancement effect.

[0030] In addition, by limiting the first volume to be smaller than the volume of the cooking cavity, it is possible to avoid excessive pressure in the cooking cavity due to excessive gas being pumped, thereby triggering the pressure relief valve to release pressure and causing loss of aroma substances.

[0031] In the above technical solution, oxygen or a mixed gas mixed with oxygen is pumped to provide oxygen for the Maillard reaction, thereby increasing the production of aroma substances.

[0032] In some technical schemes, optionally, during the rice stewing stage, the heating device of the cooking equipment is controlled to heat the cooking cavity; when the temperature of the cooking cavity is in the first temperature range for a duration greater than or equal to a second duration, the rice stewing stage is exited; wherein the lower limit value of the first temperature range is less than the first temperature value, the upper limit value of the first temperature range is greater than the first temperature value; and / or the value of the second duration is less than or equal to 15 minutes.

[0033] In this technical solution, the operating logic of the heating device of the cooking equipment is limited during the rice stewing stage.

[0034] In the above technical solution, the first temperature range and the second time are set to provide a constant temperature environment, thereby ensuring the rice stewing effect. At the same time, the automatic switching of each cooking stage during the cooking process can also be achieved to realize automatic cooking.

[0035] In some technical solutions, optionally, during the rice stewing stage, the heating device performs continuous heating, or intermittent heating.

[0036] In some technical solutions, the value of the first temperature range is between 80 degrees Celsius and 98 degrees Celsius.

[0037] In some technical solutions, optionally, the cooking device also includes a steam outlet, which is connected to the cooking cavity. Before the heating stage, it also includes: in the water absorption stage, the steam outlet is opened, and the ventilation device is controlled to start operation; wherein the gas pumped by the ventilation device passes through the cooking cavity and is discharged from the cooking cavity from the steam outlet.

[0038] In this technical solution, during the water absorption stage, the food will absorb water, and after absorbing the water, it will release an unpleasant odor. The presence of the unpleasant odor will make the cooked food have an unpleasant smell, affecting the taste.

[0039] In the technical solution of the present application, during the water absorption stage, the ventilation device is controlled to start running so as to discharge the bad odor released by the food during the water absorption stage from the cooking cavity, thereby reducing the impact of the bad odor on the taste of the cooked food.

[0040] In some technical solutions, optionally, the ventilation device continues to operate until exiting the water absorption stage.

[0041] In some technical schemes, optionally, during the water absorption stage, the heating device of the cooking equipment is controlled to heat the cooking cavity; when the temperature of the cooking cavity is in the second temperature range for a duration greater than or equal to a third duration, the water absorption stage is exited; wherein the upper limit value of the second temperature range is less than the first temperature value; and / or the value of the third duration is less than or equal to 18 minutes.

[0042] In this technical solution, the operating state of the heating device in the cooking device during the water absorption stage is defined. In the above technical solution, the cooking cavity is heated to a second temperature range and maintained for a third time, so that the food can accelerate the water absorption efficiency in a water environment with a higher temperature, thereby shortening the overall cooking time.

[0043] In the above technical solution, the upper limit value of the second temperature interval is limited to be smaller than the first temperature value so as to ensure that the judgment conditions for the end of different stages are different, thereby reducing the probability of control logic disorder and ensuring the stability of the cooking device operation.

[0044] In some technical solutions, optionally, the value of the second temperature interval is between 40 degrees Celsius and 80 degrees Celsius.

[0045] In some technical solutions, optionally, the ventilation device includes an air pump, an air outlet of the air pump is connected to the cooking cavity, and controlling the ventilation device to start operation includes: controlling the air pump to start operation.

[0046] In this technical solution, the structure of the ventilation device is limited. In this technical solution, the ventilation device only includes an air pump, so that the air pump can be used to pump oxygen or a mixed gas mixed with oxygen outside the cooking cavity into the cooking cavity to achieve oxygen replenishment.

[0047] In this technical solution, the ventilation device has a simple structure and better stability, thereby reducing the probability of malfunction of the cooking device.

[0048] In some technical schemes, optionally, the ventilation device also includes: a molecular sieve and an oxygen sensor, the air pump is used to absorb gas from outside the cooking cavity and pump it to the molecular sieve to pump oxygen into the cooking cavity, and controlling the ventilation device to start and operate also includes: obtaining the oxygen concentration in the cooking cavity through the oxygen sensor; and controlling the start and stop of the air pump according to the oxygen concentration.

[0049] In this technical solution, it is defined that the ventilation device also includes a molecular sieve and an oxygen sensor. The molecular sieve can adsorb nitrogen, thereby increasing the concentration of oxygen pumped into the cooking cavity, thereby shortening the time spent on replenishing oxygen into the cooking cavity.

[0050] By setting an oxygen sensor, the oxygen content in the cooking cavity can be measured by the oxygen sensor, and the operation of the air pump can be controlled according to the comparison result between the oxygen content and the target range.

[0051] 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 and a ventilation device, the control device comprising: a control unit for controlling the ventilation device to start operating during a boiling stage to pump oxygen or a mixed gas containing oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within a target range.

[0052] The technical solution of the present application proposes a control device for a cooking device, which can add oxygen to a cooking cavity during the cooking process of the cooking device, so that the oxygen content in the cooking cavity is within a target range. In this process, oxygen can be provided for the Maillard reaction of the food in the cooking cavity, thereby increasing the aroma produced by the Maillard reaction. When the cooking cavity is turned on, there is enough aroma diffused in the cooking cavity, thereby creating an effect of overflowing aroma, thereby enhancing the user's recognition of the cooking device.

[0053] The technical solution of the present application is implemented based on the following principle. Specifically, during the cooking process of rice, the water vapor generated by the large amount of boiling water will drive away the air in the cooking cavity, so that the oxygen concentration in the cooking cavity is reduced. The production of aroma substances involved in the Maillard reaction requires the participation of oxygen. Therefore, by supplementing oxygen or a mixed gas mixed with oxygen into the cooking cavity, oxygen can be provided in the cooking cavity so that there is enough oxygen to participate in the production of aroma substances, thereby increasing the production of aroma substances and further achieving aroma enhancement.

[0054] As can be seen from the above, during the boiling stage, the water vapor generated by the large amount of boiling water will drive away the air in the cooking cavity. Therefore, by controlling the operation of the ventilation device, the problem of low oxygen concentration in the boiling stage can be overcome. In this process, it can be ensured that there is enough oxygen in the cooking cavity during the boiling stage and the later stage of the boiling stage, so as to facilitate the continuous production of aroma substances throughout the entire cooking process.

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

[0056] In some technical schemes, optionally, the control unit is used to: in the boiling stage, obtain the duration of boiling of the food in the cooking cavity; when the duration is greater than or equal to a first duration, control the ventilation device to start running to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within a target range; wherein the first duration is related to the time corresponding to the boiling stage.

[0057] Specifically, at the beginning of the boiling stage, there is more water in the cooking cavity. If oxygen or a mixed gas containing oxygen is injected into the cooking cavity using a ventilation device at this time, the pressure in the cooking cavity will increase. Under the above pressure conditions, the pressure control logic of the cooking device will be triggered, such as controlling the action of the pressure relief valve of the cooking device to relieve the pressure in the cooking cavity.

[0058] The above-mentioned pressure relief operation will cause the oxygen or mixed gas containing oxygen injected into the cooking cavity by the ventilation device to be discharged from the cooking cavity. Obviously, the oxygen injected into the cooking cavity cannot participate in the Maillard reaction.

[0059] In order to reduce the occurrence of the above situation, in this technical solution, the first time length is set to achieve delayed start-up of the ventilation device, so that the water in the cooking cavity is evaporated completely before oxygen is replenished.

[0060] During this process, since the water in the cooking cavity evaporates completely, the pressure in the cooking cavity will not increase. At this time, the oxygen introduced will be stored in the cooking cavity and participate in the Maillard reaction, thereby increasing the production of aroma substances and achieving the effect of enhancing the flavor of cooking.

[0061] In some technical solutions, the first time length is less than the time corresponding to the boiling stage, such as the first time length is half of the time corresponding to the boiling stage.

[0062] In some technical schemes, optionally, before the boiling stage, the control unit is also used to: obtain the temperature value of the food in the cooking cavity during the heating stage; when the temperature value is greater than or equal to the first temperature value, control the ventilation device to start running to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity, so that the oxygen content in the cooking cavity is greater than or equal to a first concentration; wherein the first concentration is within a target range.

[0063] In this technical solution, considering that the Maillard reaction will occur throughout the entire cooking stage of the food, the ventilation device is controlled to start running during the heating stage to increase the oxygen content in the cooking chamber, thereby increasing the production of aroma substances.

[0064] Taking into account that in the initial stage of heating, the temperature of the food in the cooking chamber is low and the intensity of the Maillard reaction is weak, if the ventilation device is controlled to start running at this time, the increment of the aroma substance will be small, that is, the change in the content of the aroma substance will be relatively weak, which will affect the speed of the temperature increase of the food and affect the cooking efficiency.

[0065] In order to reduce the occurrence of the above situation, in the technical solution of the present application, the temperature value of the food is obtained so as to compare the temperature value of the food with the first temperature value, thereby determining the timing of starting the ventilation device.

[0066] Specifically, when the temperature of the food is greater than or equal to the first temperature value, the ventilation device is controlled to start running. In this process, the effect of the activation of the ventilation device on the heating rate of the food can be reduced, and an environment with a higher ambient temperature can be created to increase the intensity of the Maillard reaction, thereby increasing the rate of increase of the aroma substances.

[0067] In some technical solutions, optionally, the control unit is also used to: during the heating stage, control the heating device of the cooking equipment to heat the cooking cavity; and exit the heating stage when the temperature of the cooking cavity is greater than or equal to the first temperature value.

[0068] In some technical schemes, optionally, after the boiling stage, the control unit is also used to: during the rice stewing stage, control the ventilation device to pump a first volume of oxygen or a mixed gas mixed with oxygen into the cooking cavity at a first flow rate; wherein the first volume is less than or equal to the volume of the cooking cavity.

[0069] In this technical solution, the pumping flow rate of the ventilation device is controlled to avoid condensation of the aroma substances in the cooking cavity due to cold caused by excessive pumping flow rate, thereby causing the concentration of the aroma substances in the cooking cavity to decrease and affecting the aroma enhancement effect.

[0070] In addition, by limiting the first volume to be smaller than the volume of the cooking cavity, it is possible to avoid excessive pressure in the cooking cavity due to excessive gas being pumped, thereby triggering the pressure relief valve to release pressure and causing loss of aroma substances.

[0071] In the above technical solution, oxygen or a mixed gas mixed with oxygen is pumped to provide oxygen for the Maillard reaction, thereby increasing the production of aroma substances.

[0072] In some technical schemes, optionally, the control unit is also used to: during the rice stewing stage, control the heating device of the cooking equipment to heat the cooking cavity; exit the rice stewing stage when the duration of the temperature of the cooking cavity in the first temperature range is greater than or equal to the second time period; wherein the lower limit value of the first temperature range is less than the first temperature value, and the upper limit value of the first temperature range is greater than the first temperature value; and / or the value of the second time period is less than or equal to 15 minutes.

[0073] In this technical solution, the operating logic of the heating device of the cooking equipment is limited during the rice stewing stage.

[0074] In the above technical solution, the first temperature range and the second time are set to provide a constant temperature environment, thereby ensuring the rice stewing effect. At the same time, the automatic switching of each cooking stage during the cooking process can also be achieved to realize automatic cooking.

[0075] In some technical solutions, optionally, during the rice stewing stage, the heating device performs continuous heating, or intermittent heating.

[0076] In some technical solutions, the value of the first temperature range is between 80 degrees Celsius and 98 degrees Celsius.

[0077] In some technical solutions, optionally, the cooking device also includes a steam outlet, which is connected to the cooking cavity. Before the heating stage, the control unit is also used to: open the steam outlet during the water absorption stage, and control the ventilation device to start operation; wherein the gas pumped by the ventilation device passes through the cooking cavity and is discharged from the cooking cavity from the steam outlet.

[0078] In this technical solution, during the water absorption stage, the food will absorb water, and after absorbing the water, it will release an unpleasant odor. The presence of the unpleasant odor will make the cooked food have an unpleasant smell, affecting the taste.

[0079] In the technical solution of the present application, during the water absorption stage, the ventilation device is controlled to start running so as to discharge the bad odor released by the food during the water absorption stage from the cooking cavity, thereby reducing the impact of the bad odor on the taste of the cooked food.

[0080] In some technical solutions, optionally, the ventilation device continues to operate until exiting the water absorption stage.

[0081] In some technical schemes, optionally, the control unit is used to: during the water absorption stage, control the heating device of the cooking equipment to heat the cooking cavity; exit the water absorption stage when the temperature of the cooking cavity is in the second temperature range for a duration greater than or equal to a third duration; wherein the upper limit value of the second temperature range is less than the first temperature value; and / or the value of the third duration is less than or equal to 18 minutes.

[0082] In this technical solution, the operating state of the heating device in the cooking device during the water absorption stage is defined. In the above technical solution, the cooking cavity is heated to a second temperature range and maintained for a third time, so that the food can accelerate the water absorption efficiency in a water environment with a higher temperature, thereby shortening the overall cooking time.

[0083] In the above technical solution, the upper limit value of the second temperature interval is limited to be smaller than the first temperature value so as to ensure that the judgment conditions for the end of different stages are different, thereby reducing the probability of control logic disorder and ensuring the stability of the cooking device operation.

[0084] In some technical solutions, optionally, the value of the second temperature interval is between 40 degrees Celsius and 80 degrees Celsius.

[0085] In some technical solutions, optionally, the ventilation device includes an air pump, the air outlet of the air pump is connected to the cooking cavity, and the control unit is used to control the start-up operation of the air pump.

[0086] In this technical solution, the structure of the ventilation device is limited. In this technical solution, the ventilation device only includes an air pump, so that the air pump can be used to pump oxygen or a mixed gas mixed with oxygen outside the cooking cavity into the cooking cavity to achieve oxygen replenishment.

[0087] In this technical solution, the ventilation device has a simple structure and better stability, thereby reducing the probability of malfunction of the cooking device.

[0088] In some technical solutions, optionally, the ventilation device also includes: a molecular sieve and an oxygen sensor, the air pump is used to absorb gas from outside the cooking cavity and pump it to the molecular sieve to pump oxygen into the cooking cavity, and the control unit is also used to: obtain the oxygen concentration in the cooking cavity through the oxygen sensor; and control the start and stop of the air pump according to the oxygen concentration.

[0089] In this technical solution, it is defined that the ventilation device also includes a molecular sieve and an oxygen sensor. The molecular sieve can adsorb nitrogen, thereby increasing the concentration of oxygen pumped into the cooking cavity, thereby shortening the time spent on replenishing oxygen into the cooking cavity.

[0090] By setting an oxygen sensor, the oxygen content in the cooking cavity can be measured by the oxygen sensor, and the operation of the air pump can be controlled according to the comparison result between the oxygen content and the target range.

[0091] 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.

[0092] 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.

[0093] According to a fifth aspect of the present invention, there is provided a cooking device, comprising: a control device as any one of the above cooking devices; and / or a readable storage medium as described above.

[0094] 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.

[0095] 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

[0096] 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:

[0097] Figure 1 A schematic flow chart of a method for controlling a cooking device in an embodiment of the present application is shown;

[0098] Figure 2 One of the structural schematic diagrams of the cooking device in the embodiment of the present application is shown;

[0099] Figure 3 The second structural schematic diagram of the cooking device in the embodiment of the present application is shown;

[0100] Figure 4 A schematic block diagram of a control device for a cooking device in an embodiment of the present application is shown;

[0101] Figure 5 A schematic block diagram showing another control device of a cooking device in an embodiment of the present application is shown;

[0102] Figure 6 A schematic diagram showing the cooking stages in an embodiment of the present application is shown.

[0103] in, Figure 2 and Figure 3 The corresponding relationship between the reference numerals and the component names is as follows:

[0104] 202 cooking cavity, 204 ventilation device, 206 heating device, 208 cover body, 2042 exhaust port, 2044 air pump, 2046 molecular sieve, 2048 oxygen sensor. DETAILED DESCRIPTION

[0105] 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.

[0106] 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.

[0107] 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 and a ventilation device 204, and the control method includes:

[0108] Step 102, obtaining the current cooking stage of the cooking device;

[0109] Step 104, when the current cooking stage is the boiling stage, control the ventilation device to start running to pump oxygen or mixed gas containing oxygen into the cooking cavity, so that the oxygen content in the cooking cavity is within a target range.

[0110] The embodiment of the present application proposes a control method for a cooking device. By running the control method, oxygen can be added to the cooking cavity during the cooking process of the cooking device, so that the oxygen content in the cooking cavity is within a target range. In this process, oxygen can be provided for the Maillard reaction of the food in the cooking cavity, thereby increasing the aroma produced by the Maillard reaction. When the cooking cavity is turned on, there is enough aroma diffused in the cooking cavity, thereby creating an effect of overflowing aroma, thereby enhancing the user's recognition of the cooking device.

[0111] The embodiments of the present application are implemented based on the following principles. Specifically, during the cooking process of rice, the water vapor generated by the large amount of boiling water will drive away the air in the cooking cavity, so that the oxygen concentration in the cooking cavity is reduced. The production of aroma substances involved in the Maillard reaction requires the participation of oxygen. Therefore, by supplementing oxygen or a mixed gas mixed with oxygen into the cooking cavity, oxygen can be provided in the cooking cavity so that there is enough oxygen to participate in the production of aroma substances, thereby increasing the production of aroma substances and further achieving aroma enhancement.

[0112] As can be seen from the above, during the boiling stage, the water vapor generated by the large amount of boiling water will drive away the air in the cooking cavity. Therefore, by controlling the operation of the ventilation device, the problem of low oxygen concentration in the boiling stage can be overcome. In this process, it can be ensured that there is enough oxygen in the cooking cavity during the boiling stage and the later stage of the boiling stage, so as to facilitate the continuous production of aroma substances throughout the entire cooking process.

[0113] In some embodiments, optionally, during the boiling stage, the ventilation device is controlled to start running to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within a target range, including: during the boiling stage, obtaining the duration of boiling of the food in the cooking cavity; when the duration is greater than or equal to a first duration, controlling the ventilation device to start running to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within a target range; wherein the first duration is related to the time corresponding to the boiling stage.

[0114] Specifically, at the beginning of the boiling stage, there is more water in the cooking cavity. If oxygen or a mixed gas containing oxygen is injected into the cooking cavity using a ventilation device at this time, the pressure in the cooking cavity will increase. Under the above pressure conditions, the pressure control logic of the cooking device will be triggered, such as controlling the action of the pressure relief valve of the cooking device to relieve the pressure in the cooking cavity.

[0115] The above-mentioned pressure relief operation will cause the oxygen or mixed gas containing oxygen injected into the cooking cavity by the ventilation device to be discharged from the cooking cavity. Obviously, the oxygen injected into the cooking cavity cannot participate in the Maillard reaction.

[0116] In order to reduce the occurrence of the above situation, in this embodiment, the set first time length can achieve delayed start-up of the ventilation device, so that oxygen can be replenished after the water in the cooking cavity is completely evaporated.

[0117] During this process, since the water in the cooking cavity evaporates completely, the pressure in the cooking cavity will not increase. At this time, the oxygen introduced will be stored in the cooking cavity and participate in the Maillard reaction, thereby increasing the production of aroma substances and achieving the effect of enhancing the flavor of cooking.

[0118] In some embodiments, the first duration is less than the time corresponding to the boiling stage, such as the first duration is half of the time corresponding to the boiling stage.

[0119] In some embodiments, optionally, the ventilation device 204 is disposed on the cover 208 of the cooking device, and the exhaust port 2042 of the ventilation device 204 extends into the cooking cavity.

[0120] In some embodiments, optionally, before the boiling stage, it also includes: in the heating stage, obtaining the temperature value of the food in the cooking cavity; when the temperature value is greater than or equal to the first temperature value, controlling the ventilation device to start running to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity, so that the oxygen content in the cooking cavity is greater than or equal to a first concentration; wherein the first concentration is within the target range.

[0121] In this embodiment, considering that the Maillard reaction will occur throughout the entire cooking stage of the food, the ventilation device is controlled to start running during the temperature rise stage to increase the oxygen content in the cooking cavity, thereby increasing the production of aroma substances.

[0122] Taking into account that in the initial stage of heating, the temperature of the food in the cooking chamber is low and the intensity of the Maillard reaction is weak, if the ventilation device is controlled to start running at this time, the increment of the aroma substance will be small, that is, the change in the content of the aroma substance will be relatively weak, which will affect the speed of the temperature increase of the food and affect the cooking efficiency.

[0123] In order to reduce the occurrence of the above situation, in an embodiment of the present application, the temperature value of the food is obtained so as to compare the temperature value of the food with the first temperature value, thereby determining the timing of starting the ventilation device.

[0124] Specifically, when the temperature of the food is greater than or equal to the first temperature value, the ventilation device is controlled to start running. In this process, the effect of the activation of the ventilation device on the heating rate of the food can be reduced, and an environment with a higher ambient temperature can be created to increase the intensity of the Maillard reaction, thereby increasing the rate of increase of the aroma substances.

[0125] In some embodiments, optionally, during the heating stage, the heating device 206 of the cooking equipment is controlled to heat the cooking cavity; when the temperature of the cooking cavity is greater than or equal to the first temperature value, the heating stage is exited.

[0126] In some embodiments, optionally, after the boiling stage, it also includes: in the rice stewing stage, controlling the ventilation device to pump a first volume of oxygen or a mixed gas mixed with oxygen into the cooking cavity at a first flow rate; wherein the first volume is less than or equal to the volume of the cooking cavity.

[0127] In this embodiment, the pumping flow rate of the ventilation device is controlled to avoid condensation of the aroma substances in the cooking cavity due to excessive pumping flow rate, thereby causing the concentration of the aroma substances in the cooking cavity to decrease and affecting the aroma enhancement effect.

[0128] In addition, by limiting the first volume to be smaller than the volume of the cooking cavity, it is possible to avoid excessive pressure in the cooking cavity due to excessive gas being pumped, thereby triggering the pressure relief valve to release pressure and causing loss of aroma substances.

[0129] In the above embodiment, oxygen or a mixed gas containing oxygen is pumped to provide oxygen for the Maillard reaction, thereby increasing the generation of aroma substances.

[0130] In some embodiments, optionally, the first volume is less than 1 / 4 of the volume of the cooking cavity, such as between 1 / 10 and 1 / 100 of the volume of the cooking cavity.

[0131] In some embodiments, optionally, during the rice stewing stage, the heating device 206 of the cooking equipment is controlled to heat the cooking cavity; when the duration of the temperature of the cooking cavity in the first temperature range is greater than or equal to a second time period, the rice stewing stage is exited; wherein the lower limit value of the first temperature range is less than the first temperature value, the upper limit value of the first temperature range is greater than the first temperature value; and / or the value of the second time period is less than or equal to 15 minutes.

[0132] In this embodiment, the operating logic of the heating device 206 of the cooking equipment is limited during the rice stewing stage.

[0133] In the above embodiment, the first temperature range and the second time are set to provide a constant temperature environment, thereby ensuring the rice stewing effect. At the same time, the automatic switching of each cooking stage during the cooking process can also be achieved to realize automatic cooking.

[0134] In some embodiments, optionally, during the rice cooking stage, the heating device 206 performs heating continuously or intermittently.

[0135] In some embodiments, the first temperature range is between 80 degrees Celsius and 98 degrees Celsius.

[0136] In some embodiments, optionally, the cooking device also includes a steam outlet, which is connected to the cooking cavity. Before the heating stage, it also includes: in the water absorption stage, the steam outlet is opened, and the ventilation device is controlled to start operation; wherein the gas pumped by the ventilation device passes through the cooking cavity and is discharged from the cooking cavity from the steam outlet.

[0137] In this embodiment, during the water absorption stage, the food material will absorb water, and after the food material absorbs the water, it will release an unpleasant odor. The presence of the unpleasant odor will make the cooked food have an unpleasant smell, affecting the taste of the food.

[0138] In an embodiment of the present application, during the water absorption stage, the ventilation device is controlled to start running so as to discharge the bad smell released by the food during the water absorption stage from the cooking cavity, thereby reducing the impact of the bad smell on the taste of the cooked food.

[0139] In some embodiments, optionally, the aerator continues to operate until the water absorption phase is exited.

[0140] In some embodiments, optionally, during the water absorption stage, the heating device 206 of the cooking equipment is controlled to heat the cooking cavity; when the temperature of the cooking cavity is in the second temperature range for a duration greater than or equal to a third duration, the water absorption stage is exited; wherein the upper limit value of the second temperature range is less than the first temperature value; and / or the value of the third duration is less than or equal to 18 minutes.

[0141] In this embodiment, the operating state of the heating device 206 in the cooking device during the water absorption stage is defined. In the above embodiment, the cooking cavity is heated to a temperature in the second temperature range and maintained for a third time, so that the food can accelerate the water absorption efficiency in the water environment with a higher temperature, thereby shortening the overall cooking time.

[0142] In the above embodiment, the upper limit of the second temperature interval is limited to be smaller than the first temperature value so as to ensure that the judgment conditions for the end of different stages are different, thereby reducing the probability of control logic disorder and ensuring the stability of the cooking device operation.

[0143] In some embodiments, optionally, the second temperature range is between 40 degrees Celsius and 80 degrees Celsius.

[0144] In some embodiments, optionally, the ventilation device includes an air pump 2044, an air outlet of the air pump 2044 is connected to the cooking cavity, and controlling the ventilation device to start operation includes: controlling the air pump 2044 to start operation.

[0145] In this embodiment, the structure of the ventilation device is limited. In this embodiment, the ventilation device only includes an air pump 2044, so that the air pump 2044 can be used to pump oxygen or a mixed gas mixed with oxygen outside the cooking cavity into the cooking cavity to achieve oxygen replenishment.

[0146] In this embodiment, the ventilation device has a simple structure and better stability, thereby reducing the probability of malfunction of the cooking device.

[0147] In some embodiments, optionally, the ventilation device also includes: a molecular sieve 2046 and an oxygen sensor 2048, and the air pump 2044 is used to absorb gas from outside the cooking cavity and pump it to the molecular sieve 2046 to pump oxygen into the cooking cavity. Controlling the ventilation device to start operation also includes: obtaining the oxygen concentration in the cooking cavity through the oxygen sensor 2048; and controlling the start and stop of the air pump 2044 according to the oxygen concentration.

[0148] In this embodiment, the ventilation device is defined to further include a molecular sieve 2046 and an oxygen sensor 2048. The molecular sieve 2046 can adsorb nitrogen, thereby increasing the concentration of oxygen pumped into the cooking cavity, thereby shortening the time spent on replenishing oxygen into the cooking cavity. By providing the oxygen sensor 2048, the oxygen content in the cooking cavity can be measured by the oxygen sensor 2048, and the operation of the air pump 2044 can be controlled according to the comparison result between the oxygen content and the target range.

[0149] In one embodiment, Figure 2 For example, the cooking process of the cooking device includes the following steps:

[0150] 1. Preparation: The user puts the ingredients into the cooking container (i.e., the cooking cavity);

[0151] 2. Heating: The heating plate (i.e., heating device) starts working to heat the food in the cooking chamber to boiling. When the temperature of the food exceeds 90°C, the ventilation device starts to pass air / oxygen-rich air into the inner pot to increase the oxygen concentration in the cooking chamber and maintain the oxygen concentration ≥5%;

[0152] 3. Boiling: The heating plate continues to work to keep the food boiling until the water is dry. During this process, the ventilation device continues to start, passing air / oxygen-rich air into the inner pot to increase the oxygen concentration in the cooking chamber. The oxygen concentration is maintained at ≥5% throughout the cooking process until the cooking is completed.

[0153] 4. Cooking is finished.

[0154] In one embodiment, the ventilation device is an air pump, and the cooking process of the cooking device includes the following steps:

[0155] 1. Preparation: Put rice and water into the cooking chamber in a certain ratio, with the ratio of rice to water between 1:1.1 and 1:1.6, start the cooking program and start cooking;

[0156] 2. Water absorption: The heating plate starts working, heating the rice water in the cooking chamber to between 40℃-80℃, maintaining for 0min-18min. At this time, the rice grains absorb water and turn white, which lasts no longer than 18min. During the water absorption period, the air pump starts working, drawing fresh air from the outside into the cooking chamber, blowing out the bad smell of the rice in the cooking chamber from the original steam outlet. When the water absorption time is over, it enters the next stage;

[0157] 3. Heating: The heating plate continues to work, heating the rice water in the cooking chamber to 90°C or higher. At this time, the rice is slightly boiling / boiling. When the temperature is reached, it enters the next stage;

[0158] 4. Boiling: The heating plate continues to work to maintain the boiling state of the ingredients until the water dries up. The whole boiling process lasts t. When the boiling duration is greater than or equal to 50% t, no obvious puddle can be seen on the upper layer of the rice. The air pump starts to pass fresh air from the outside into the cooking chamber to increase the oxygen concentration in the cooking chamber. The oxygen concentration is between 2% and 20%, among which the oxygen concentration greater than or equal to 5% is the best, and this concentration is maintained (by controlling the start and stop of the air pump to estimate the oxygen in the cooking chamber) until the boiling ends.

[0159] 5. During the rice stewing stage, the heating plate works intermittently to maintain the temperature between 80℃-98℃ for 0min-15min, and the air pump can work to maintain the oxygen concentration greater than or equal to 2%. However, the flow rate of the air pump needs to be controlled to be less than 1L / min. During this process, the total volume of air introduced by the air pump should be less than the total volume of the cooking chamber, otherwise the aroma substances will be discharged.

[0160] 6. Cooking is finished.

[0161] In one embodiment, if Figure 3 As shown, the ventilation device takes an air pump + molecular sieve + oxygen sensor as an example, wherein the air pump passes the outside air into the molecular sieve, and the molecular sieve adsorbs nitrogen by using the principle of pressure difference separation, so that high-concentration oxygen passes into the cooking cavity. During the oxygen passing process, it is necessary to ensure that the pressure difference at both ends of the molecular sieve is greater than 0.1MPa. Based on this, the cooking process of the cooking device includes the following steps:

[0162] 1. Preparation: Put rice and water into the cooking chamber in a certain ratio, with the ratio of rice to water between 1:1.1 and 1:1.6, start the cooking program and start cooking;

[0163] 2. Water absorption: The heating plate starts working, heating the rice water in the cooking chamber to between 40℃-80℃, maintaining for 0min-18min. At this time, the rice grains absorb water and turn white, which lasts no longer than 18min. During the water absorption period, the air pump starts working, drawing fresh air from the outside into the cooking chamber, blowing out the bad smell of the rice in the cooking chamber from the original steam outlet. When the water absorption time is over, it enters the next stage;

[0164] 3. Heating: The heating plate continues to work, heating the rice water in the cooking chamber to 90°C or higher. At this time, the rice is slightly boiling / boiling. When the temperature is reached, it enters the next stage;

[0165] 4. Boiling: The heating plate continues to work to maintain the boiling state of the ingredients until the water dries up. The entire boiling process lasts t. When the boiling duration is greater than or equal to 50% t, no obvious puddle can be seen on the upper layer of the rice. The oxygen production module (i.e., air pump + molecular sieve) starts to pass high-concentration oxygen from the outside into the cooking chamber to increase the gas concentration of oxygen in the cooking chamber, so that the oxygen concentration is between 2% and 80%. Among them, 5%-40% has the best effect, and this concentration is maintained (the oxygen sensor works to detect the oxygen concentration in the cooking chamber in real time. If it is lower than this concentration, the oxygen production module works, and if it is higher, the oxygen production module stops working) until the boiling ends.

[0166] 5. During the rice cooking stage, the heating plate works intermittently to maintain the temperature between 80℃-98℃ for 0min-15min. The oxygen generator module does not work at this time.

[0167] 6. Cooking is finished.

[0168] Three different process schemes are specifically given above, and the cooking effect comparison is shown in Table 1:

[0169] Table 1

[0170] Example Ventilation phase Proportion of beneficial aroma Stuffy-Quick Meal / 27％ Ventilation-Quick Meal Boiling 1 second half (50% → 100% t) 34％ Ventilation-Quick Meal Boiling 1 second half (50% → 100% t) 45％

[0171] In one embodiment, if Figure 6 As shown, the cooking process of the cooking equipment is divided into a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage and a heat preservation stage.

[0172] Specifically, in the water absorption stage, the cooking cavity maintains the temperature at T1 for a time t1, wherein t1 is less than 18 minutes. During this process, a transition is made according to the maintenance time to enter a temperature rise stage.

[0173] In one of the embodiments, the bottom of the cooking cavity is intermittently heated during the water absorption stage.

[0174] In the heating stage, the temperature of the cooking cavity rises. For example, if the bottom of the cooking cavity is heated, the temperature inside the cooking cavity reaches 90°C when detected by the temperature measuring probe on the upper cover of the cooking cavity, and the boiling stage is entered.

[0175] In one of the embodiments, the upper cover temperature measuring probe detects that the temperature in the cooking cavity rises to above 95° C. and enters the boiling stage.

[0176] Specifically, the upper cover temperature measuring probe in the cooking cavity is used to detect that the steam temperature in the cooking cavity reaches 95° C. and enters the boiling stage.

[0177] The temperature of the cooking chamber rises to 98°C and enters the boiling stage.

[0178] In the boiling stage, the cooking cavity is continuously heated, such as the bottom of the cooking cavity is continuously heated, so that the rice water in the cooking cavity boils and the water is boiled dry. When the temperature measured at the temperature measuring point at the bottom of the cooking cavity is above 100° C., the rice stewing stage is entered.

[0179] In one of the embodiments, when the temperature at the bottom temperature measuring point in the cooking cavity is 125° C., the rice stewing stage begins.

[0180] Among them, in the rice stewing stage, the temperature of the rice is maintained above 90°C and maintained for t2, wherein t2 is 0min-18min. When the duration of the rice stewing stage reaches t2, the heat preservation stage is entered.

[0181] During the rice stewing stage, the cooking chamber is intermittently heated, such as the bottom of the cooking chamber is intermittently heated. Among them, t2 can be selected from 5min to 13min as needed.

[0182] In the heat preservation stage, the cooking cavity is kept warm to maintain the temperature in the cooking cavity at T2, wherein T2 is between 50°C and 85°C.

[0183] In one embodiment, T2 is between 55°C and 65°C.

[0184] In one embodiment, before the water absorption stage, there is also a pre-water absorption temperature rise stage, in which the cooking cavity is heated to heat the rice water in the cooking cavity until the temperature of the rice water rises to T1, wherein T1 is between 50°C and 70°C, such as 60°C.

[0185] Specifically, in the temperature rising stage before water absorption, if the temperature of the rice water in the cooking cavity reaches T1, it enters the water absorption stage.

[0186] In one embodiment, if Figure 4 As shown, the present invention provides a control device 400 for a cooking device, the cooking device comprising a cooking cavity and a ventilation device, the control device comprising: a control unit 402, for controlling the ventilation device to start running during a boiling stage to pump oxygen or a mixed gas containing oxygen into the cooking cavity, so that the oxygen content in the cooking cavity is within a target range.

[0187] The embodiment of the present application proposes a control device 400 for a cooking device, which can add oxygen to the cooking cavity during the cooking process of the cooking device, so that the oxygen content in the cooking cavity is within a target range. In this process, oxygen can be provided for the Maillard reaction of the food in the cooking cavity, thereby increasing the aroma produced by the Maillard reaction. When the cooking cavity is turned on, there is enough aroma diffused in the cooking cavity, thereby creating an effect of overflowing aroma, thereby enhancing the user's recognition of the cooking device.

[0188] The embodiments of the present application are implemented based on the following principles. Specifically, during the cooking process of rice, the water vapor generated by the large amount of boiling water will drive away the air in the cooking cavity, so that the oxygen concentration in the cooking cavity is reduced. The production of aroma substances involved in the Maillard reaction requires the participation of oxygen. Therefore, by supplementing oxygen or a mixed gas mixed with oxygen into the cooking cavity, oxygen can be provided in the cooking cavity so that there is enough oxygen to participate in the production of aroma substances, thereby increasing the production of aroma substances and further achieving aroma enhancement.

[0189] As can be seen from the above, during the boiling stage, the water vapor generated by the large amount of boiling water will drive away the air in the cooking cavity. Therefore, by controlling the operation of the ventilation device, the problem of low oxygen concentration in the boiling stage can be overcome. In this process, it can be ensured that there is enough oxygen in the cooking cavity during the boiling stage and the later stage of the boiling stage, so as to facilitate the continuous production of aroma substances throughout the entire cooking process.

[0190] In some embodiments, optionally, the control unit 402 is used to: in the boiling stage, obtain the duration of boiling of the food in the cooking cavity; when the duration is greater than or equal to a first duration, control the ventilation device to start running to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within a target range; wherein the first duration is related to the time corresponding to the boiling stage.

[0191] Specifically, at the beginning of the boiling stage, there is more water in the cooking cavity. If oxygen or a mixed gas containing oxygen is injected into the cooking cavity using a ventilation device at this time, the pressure in the cooking cavity will increase. Under the above pressure conditions, the pressure control logic of the cooking device will be triggered, such as controlling the action of the pressure relief valve of the cooking device to relieve the pressure in the cooking cavity.

[0192] The above-mentioned pressure relief operation will cause the oxygen or mixed gas containing oxygen injected into the cooking cavity by the ventilation device to be discharged from the cooking cavity. Obviously, the oxygen injected into the cooking cavity cannot participate in the Maillard reaction.

[0193] In order to reduce the occurrence of the above situation, in this embodiment, the set first time length can achieve delayed start-up of the ventilation device, so that oxygen can be replenished after the water in the cooking cavity is completely evaporated.

[0194] During this process, since the water in the cooking cavity evaporates completely, the pressure in the cooking cavity will not increase. At this time, the oxygen introduced will be stored in the cooking cavity and participate in the Maillard reaction, thereby increasing the production of aroma substances and achieving the effect of enhancing the flavor of cooking.

[0195] In some embodiments, the first duration is less than the time corresponding to the boiling stage, such as the first duration is half of the time corresponding to the boiling stage.

[0196] In some embodiments, optionally, before the boiling stage, the control unit 402 is also used to: obtain the temperature value of the food in the cooking cavity during the heating stage; when the temperature value is greater than or equal to the first temperature value, control the ventilation device to start running to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity, so that the oxygen content in the cooking cavity is greater than or equal to a first concentration; wherein the first concentration is within a target range.

[0197] In this embodiment, considering that the Maillard reaction will occur throughout the entire cooking stage of the food, the ventilation device is controlled to start running during the temperature rise stage to increase the oxygen content in the cooking cavity, thereby increasing the production of aroma substances.

[0198] Taking into account that in the initial stage of heating, the temperature of the food in the cooking chamber is low and the intensity of the Maillard reaction is weak, if the ventilation device is controlled to start running at this time, the increment of the aroma substance will be small, that is, the change in the content of the aroma substance will be relatively weak, which will affect the speed of the temperature increase of the food and affect the cooking efficiency.

[0199] In order to reduce the occurrence of the above situation, in an embodiment of the present application, the temperature value of the food is obtained so as to compare the temperature value of the food with the first temperature value, thereby determining the timing of starting the ventilation device.

[0200] Specifically, when the temperature of the food is greater than or equal to the first temperature value, the ventilation device is controlled to start running. In this process, the effect of the activation of the ventilation device on the heating rate of the food can be reduced, and an environment with a higher ambient temperature can be created to increase the intensity of the Maillard reaction, thereby increasing the rate of increase of the aroma substances.

[0201] In some embodiments, optionally, the control unit 402 is further used to: during the heating stage, control the heating device of the cooking equipment to heat the cooking cavity; and exit the heating stage when the temperature of the cooking cavity is greater than or equal to the first temperature value.

[0202] In some embodiments, optionally, after the boiling stage, the control unit 402 is also used to: during the rice stewing stage, control the ventilation device to pump a first volume of oxygen or a mixed gas mixed with oxygen into the cooking cavity at a first flow rate; wherein the first volume is less than or equal to the volume of the cooking cavity.

[0203] In this embodiment, the pumping flow rate of the ventilation device is controlled to avoid condensation of the aroma substances in the cooking cavity due to excessive pumping flow rate, thereby causing the concentration of the aroma substances in the cooking cavity to decrease and affecting the aroma enhancement effect.

[0204] In addition, by limiting the first volume to be smaller than the volume of the cooking cavity, it is possible to avoid excessive pressure in the cooking cavity due to excessive gas being pumped, thereby triggering the pressure relief valve to release pressure and causing loss of aroma substances.

[0205] In the above embodiment, oxygen or a mixed gas containing oxygen is pumped to provide oxygen for the Maillard reaction, thereby increasing the generation of aroma substances.

[0206] In some embodiments, optionally, the control unit 402 is also used to: during the rice stewing stage, control the heating device of the cooking equipment to heat the cooking cavity; exit the rice stewing stage when the duration of the temperature of the cooking cavity in the first temperature range is greater than or equal to a second time period; wherein the lower limit value of the first temperature range is less than the first temperature value, and the upper limit value of the first temperature range is greater than the first temperature value; and / or the value of the second time period is less than or equal to 15 minutes.

[0207] In this embodiment, the operating logic of the heating device of the cooking equipment is limited during the rice stewing stage.

[0208] In the above embodiment, the first temperature range and the second time are set to provide a constant temperature environment, thereby ensuring the rice stewing effect. At the same time, the automatic switching of each cooking stage during the cooking process can also be achieved to realize automatic cooking.

[0209] In some embodiments, optionally, during the rice cooking stage, the heating device performs heating continuously or intermittently.

[0210] In some embodiments, the first temperature range is between 80 degrees Celsius and 98 degrees Celsius.

[0211] In some embodiments, optionally, the cooking device also includes a steam outlet, which is connected to the cooking cavity. Before the heating stage, the control unit 402 is also used to: open the steam outlet during the water absorption stage, and control the ventilation device to start operation; wherein the gas pumped by the ventilation device passes through the cooking cavity and is discharged from the cooking cavity from the steam outlet.

[0212] In this embodiment, during the water absorption stage, the food material will absorb water, and after the food material absorbs the water, it will release an unpleasant odor. The presence of the unpleasant odor will make the cooked food have an unpleasant smell, affecting the taste of the food.

[0213] In an embodiment of the present application, during the water absorption stage, the ventilation device is controlled to start running so as to discharge the bad smell released by the food during the water absorption stage from the cooking cavity, thereby reducing the impact of the bad smell on the taste of the cooked food.

[0214] In some embodiments, optionally, the aerator continues to operate until the water absorption phase is exited.

[0215] In some embodiments, optionally, the control unit 402 is used to: during the water absorption stage, control the heating device of the cooking equipment to heat the cooking cavity; exit the water absorption stage when the duration of the temperature of the cooking cavity in the second temperature range is greater than or equal to a third time period; wherein the upper limit value of the second temperature range is less than the first temperature value; and / or the value of the third time period is less than or equal to 18 minutes.

[0216] In this embodiment, the operating state of the heating device in the cooking device during the water absorption stage is defined. In the above embodiment, the cooking cavity is heated to a temperature in the second temperature range and maintained for a third time, so that the food can accelerate the water absorption efficiency in the water environment with a higher temperature, thereby shortening the overall cooking time.

[0217] In the above embodiment, the upper limit of the second temperature interval is limited to be smaller than the first temperature value so as to ensure that the judgment conditions for the end of different stages are different, thereby reducing the probability of control logic disorder and ensuring the stability of the cooking device operation.

[0218] In some embodiments, optionally, the second temperature range is between 40 degrees Celsius and 80 degrees Celsius.

[0219] In some embodiments, optionally, the ventilation device includes an air pump, the air outlet of the air pump is connected to the cooking cavity, and the control unit 402 is used to control the air pump to start running.

[0220] In this embodiment, the structure of the ventilation device is limited. In this embodiment, the ventilation device only includes an air pump, so that the air pump can be used to pump oxygen or mixed gas mixed with oxygen outside the cooking cavity into the cooking cavity to achieve oxygen replenishment.

[0221] In this embodiment, the ventilation device has a simple structure and better stability, thereby reducing the probability of malfunction of the cooking device.

[0222] In some embodiments, optionally, the ventilation device also includes: a molecular sieve and an oxygen sensor, the air pump is used to absorb gas from outside the cooking cavity and pump it to the molecular sieve to pump oxygen into the cooking cavity, and the control unit 402 is also used to: obtain the oxygen concentration in the cooking cavity through the oxygen sensor; and control the start and stop of the air pump according to the oxygen concentration.

[0223] In this embodiment, it is defined that the ventilation device further includes a molecular sieve and an oxygen sensor, wherein the molecular sieve can adsorb nitrogen, thereby increasing the concentration of oxygen pumped into the cooking cavity, thereby shortening the time spent on replenishing oxygen into the cooking cavity.

[0224] By setting an oxygen sensor, the oxygen content in the cooking cavity can be measured by the oxygen sensor, and the operation of the air pump can be controlled according to the comparison result between the oxygen content and the target range.

[0225] 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.

[0226] 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.

[0227] 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.

[0228] In some embodiments, optionally, the cooking device includes one of the following: an electric rice cooker, an electric pressure cooker, and an electric steamer.

[0229] 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.

[0230] 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.

[0231] 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.

[0232] 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 and a ventilation device, and the control method comprises: During the boiling stage, the ventilation device is controlled to start running to pump oxygen or mixed gas containing oxygen into the cooking cavity, so that the oxygen content in the cooking cavity is within a target range.

2. The control method of the cooking device according to claim 1, characterized in that: In the boiling stage, controlling the ventilation device to start operation to pump oxygen or a mixed gas containing oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within a target range includes: In the boiling stage, obtaining the duration of boiling of the food in the cooking cavity; When the duration is greater than or equal to the first duration, controlling the ventilation device to start operating so as to pump oxygen or a mixed gas containing oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within the target range; The first duration is related to the time corresponding to the boiling stage.

3. The control method of cooking equipment according to claim 1, characterized in that: Before the boiling stage, it also includes: In the heating stage, obtaining the temperature value of the food in the cooking chamber; When the temperature value is greater than or equal to a first temperature value, controlling the ventilation device to start operating so as to pump oxygen or a mixed gas containing oxygen into the cooking cavity so that the oxygen content in the cooking cavity is greater than or equal to a first concentration; Wherein, the first concentration is within the target interval.

4. The control method of cooking equipment according to claim 1, characterized in that: After the boiling stage, the method further comprises: During the rice cooking stage, controlling the ventilation device to pump a first volume of oxygen or a mixed gas mixed with oxygen into the cooking cavity at a first flow rate; Wherein, the first volume is less than or equal to the volume of the cooking cavity.

5. The control method of cooking equipment according to claim 4, characterized in that: During the rice stewing stage, controlling the heating device of the cooking device to heat the cooking cavity; When the duration of the temperature of the cooking cavity being in the first temperature interval is greater than or equal to the second duration, exiting the rice stewing stage; Among them, the lower limit value of the first temperature interval is less than the first temperature value, the upper limit value of the first temperature interval is greater than the first temperature value; and / or the value of the second time length is less than or equal to 15 minutes.

6. The control method of a cooking device according to any one of claims 1 to 5, characterized in that: The cooking device further comprises a steam outlet, the steam outlet being in communication with the cooking cavity, and before the heating stage, further comprising: During the water absorption stage, the steam outlet is opened and the ventilation device is controlled to start operation; Wherein, the gas pumped by the ventilation device passes through the cooking cavity and is discharged from the cooking cavity from the steam outlet.

7. The control method of cooking equipment according to claim 6, characterized in that: During the water absorption stage, controlling a heating device of the cooking device to heat the cooking cavity; When the duration of the temperature of the cooking cavity being in the second temperature interval is greater than or equal to a third duration, exiting the water absorption stage; Among them, the upper limit value of the second temperature interval is less than the first temperature value; and / or the value of the third time length is less than or equal to 18 minutes.

8. The control method of a cooking device according to any one of claims 1 to 5, characterized in that: The ventilation device includes an air pump, and an air outlet of the air pump is communicated with the cooking cavity. The control of starting the ventilation device includes: Control the air pump to start running.

9. The control method of cooking equipment according to claim 8, characterized in that: The ventilation device further includes: a molecular sieve and an oxygen sensor, the air pump is used to absorb gas from outside the cooking cavity and pump it to the molecular sieve to pump oxygen into the cooking cavity, and the control of starting the ventilation device also includes: obtaining the oxygen concentration in the cooking cavity by means of the oxygen sensor; The air pump is controlled to start and stop according to the oxygen concentration.

10. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity and a ventilation device, and the control device comprises: The control unit is used to control the ventilation device to start running during the boiling stage to pump oxygen or a mixed gas mixed with oxygen into the cooking cavity so that the oxygen content in the cooking cavity is within a target range.

11. 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 9 are implemented.

12. 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 9 are implemented.

13. A cooking device, characterized in that: include: A control device for a cooking device as claimed in claim 10 or 11; and / or The readable storage medium as claimed in claim 12.

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