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

Abstract

The present invention provides a cooking device and its control method, apparatus and readable storage medium. The cooking device includes a cooking chamber and a ventilation device. The control method includes: during the boiling stage, controlling the ventilation device to start operation to pump oxygen or a mixture of oxygen and gas into the cooking chamber so that the oxygen content in the cooking chamber is within a target range.

Description

Technical Field

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

[0002] During the cooking process, rice releases aromas, and the presence of these aromas affects the taste and texture of the cooked rice.

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

[0004] Once the aromatic components are lost, they cannot be replenished. Therefore, the cooked food will not have a strong aroma, which will affect its taste. 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] Therefore, a first aspect of the present invention is to provide a method for controlling a cooking device.

[0007] A second aspect of the present invention is that a control device for a cooking apparatus is provided.

[0008] A third aspect of the invention is that it provides a control device for another cooking apparatus.

[0009] A fourth aspect of the present invention is that a readable storage medium is provided.

[0010] A fifth aspect of the present invention is that a cooking apparatus is provided.

[0011] In view of this, according to a first aspect of the present invention, the present invention provides a control method for a cooking apparatus, the cooking apparatus including a cooking chamber and a ventilation device, the control method including: during the boiling stage, controlling the ventilation device to start operation to pump oxygen or a mixture of oxygen and gas into the cooking chamber so that the oxygen content in the cooking chamber is within a target range.

[0012] The technical solution of this application proposes a control method for a cooking device. By operating the above control method, oxygen can be supplied to the cooking chamber during the cooking process, ensuring that the oxygen content within the cooking chamber is within a target range. During this process, oxygen can be provided for the Maillard reaction of the food within the cooking chamber, thereby increasing the aroma produced by the Maillard reaction. When the cooking chamber is open, sufficient aroma diffuses within it, creating a fragrant effect and enhancing the user's perception of the cooking device.

[0013] The technical solution of this application is based on the following principle: Specifically, during the cooking process of rice, the steam generated by the large amount of boiling water will drive away the air in the cooking cavity, thereby reducing the oxygen concentration in the cooking cavity. Since the Maillard reaction involves the production of aroma substances, which requires the participation of oxygen, by supplementing the cooking cavity with oxygen or mixing it with a gas mixture containing oxygen, 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 thus enhancing the aroma.

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

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

[0016] In some technical solutions, optionally, during the boiling stage, the ventilation device is activated to pump oxygen or a mixture of oxygen and gas into the cooking cavity, so that the oxygen content in the cooking cavity is within a target range. This includes: during the boiling stage, obtaining the duration for which the food in the cooking cavity is boiling; if the duration is greater than or equal to a first duration, activating the ventilation device to pump oxygen or a mixture of oxygen and gas into the cooking cavity, so that the oxygen content in the cooking cavity is within the target range; wherein the first duration is related to the time corresponding to the boiling stage.

[0017] Specifically, in the early stage of boiling, there is a lot of water in the cooking chamber. If oxygen or a mixture of oxygen and gas is injected into the cooking chamber using a ventilation device at this time, the pressure in the cooking chamber will increase. Under the above pressure, the pressure control logic of the cooking equipment will be triggered, such as controlling the pressure relief valve of the cooking equipment to release pressure in the cooking chamber.

[0018] The aforementioned depressurization operation will cause the oxygen or oxygen-containing gas mixture injected into the cooking chamber by the ventilation device to be discharged from the cooking chamber. Obviously, the oxygen added to the cooking chamber cannot participate in the Maillard reaction.

[0019] To reduce the occurrence of the above situation, the first duration set in this technical solution can delay the start of the ventilation device so that the water in the cooking cavity can be evaporated before oxygen is replenished.

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

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

[0022] In some technical solutions, optionally, before the boiling stage, the process includes: during the heating stage, acquiring the temperature value of the food inside the cooking cavity; when the temperature value is greater than or equal to a first temperature value, controlling the ventilation device to start operation to pump oxygen or a mixture of oxygen into the cooking cavity, so that the oxygen content inside the cooking cavity is greater than or equal to a first concentration; wherein the first concentration is located in a target range.

[0023] In this technical solution, considering that the Maillard reaction occurs throughout the entire cooking process, the ventilation device is activated during the heating phase to increase the oxygen content in the cooking chamber, thereby increasing the production of aroma compounds.

[0024] Considering that the temperature of the food inside the cooking chamber is low in the early stage of heating, and the intensity of the Maillard reaction is weak, if the ventilation device is activated at this time, the increase in aroma substances will be small, that is, the change in the content of aroma substances will be very slight. This will actually affect the rate at which the temperature of the food rises and affect the cooking efficiency.

[0025] To reduce the occurrence of the above situations, the technical solution of this application obtains the temperature value of the food and compares it with a first temperature value to determine the timing of activating the ventilation device.

[0026] Specifically, when the temperature of the food is greater than or equal to a first temperature value, the ventilation device is activated. This process reduces the impact of the ventilation device's activation on the food's heating rate while creating a higher ambient temperature, increasing the intensity of the Maillard reaction and thus accelerating the increase in aroma compounds.

[0027] In some technical solutions, optionally, during the heating phase, the 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 phase is terminated.

[0028] In some technical solutions, optionally, after the boiling stage, the method further includes: during the simmering stage, controlling the ventilation device to pump a first volume of oxygen or a mixture of oxygen and gas 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 prevent the aroma substances in the cooking cavity from condensing due to excessive pumping flow, which would reduce the concentration of aroma substances in the cooking cavity and affect 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 pumping of gas, which would trigger the pressure relief valve and cause loss of aroma substances.

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

[0032] In some technical solutions, optionally, during the rice-cooking stage, the heating device of the cooking equipment is controlled to heat the cooking cavity; if the temperature of the cooking cavity is in the first temperature range for a duration greater than or equal to the second duration, the rice-cooking stage is exited; wherein, the lower limit of the first temperature range is less than the first temperature value, the upper limit 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 defined during the rice-simmering stage.

[0034] In the above technical solution, by setting a first temperature range and a second duration, a constant temperature environment is provided, thereby ensuring the rice-cooking effect. Simultaneously, it also enables automatic switching between different cooking stages during the cooking process, achieving automated cooking.

[0035] In some technical solutions, the heating device may optionally provide continuous or intermittent heating during the rice cooking stage.

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

[0037] In some technical solutions, the cooking equipment may optionally include a steam outlet connected to the cooking chamber. Before the heating stage, the equipment may also include: during the water absorption stage, opening the steam outlet and controlling the ventilation device to start operation; wherein the gas pumped by the ventilation device passes through the cooking chamber and is discharged from the cooking chamber through the steam outlet.

[0038] In this technical solution, during the water absorption stage, the food absorbs water and releases unpleasant odors. The presence of these unpleasant odors will cause the cooked food to have an off-flavor, affecting its taste.

[0039] In the technical solution of this application, during the water absorption stage, the ventilation device is activated to expel the unpleasant odors released by the food during the water absorption stage from the cooking cavity, thereby reducing the impact of unpleasant odors on the taste of the cooked food.

[0040] In some technical solutions, the ventilation device may optionally continue to operate until the water absorption phase is terminated.

[0041] In some technical solutions, optionally, during the water absorption stage, the heating device of the cooking equipment is controlled to heat the cooking cavity; if the temperature of the cooking cavity is in the second temperature range for a duration greater than or equal to the third duration, the water absorption stage is terminated; wherein, the upper limit 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 equipment is defined during the water absorption stage. In this solution, the cooking chamber is heated to a second temperature range and maintained for a third duration, allowing the food to absorb water more efficiently in a higher temperature environment, thus shortening the overall cooking time.

[0043] In the above technical solution, by limiting the upper limit of the second temperature range to be less than the first temperature value, it is ensured that the determination conditions for the end of different stages are different, thereby reducing the probability of control logic disorder and ensuring the stability of the cooking equipment operation.

[0044] In some technical solutions, the second temperature range may optionally be between 40 degrees Celsius and 80 degrees Celsius.

[0045] In some technical solutions, optionally, the ventilation device includes an air pump, the air outlet of which 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 defined. In this technical solution, the ventilation device only includes an air pump, so as to use the air pump to pump oxygen or a mixture of oxygen and gas located 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 good stability, thus reducing the probability of cooking equipment failure.

[0048] In some technical solutions, the ventilation device may optionally include: a molecular sieve and an oxygen sensor; an 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; controlling the start-up and operation of the ventilation device may also include: obtaining the oxygen concentration in the cooking cavity through the oxygen sensor; and controlling the start-up and shutdown of the air pump according to the oxygen concentration.

[0049] In this technical solution, the ventilation device is further defined as including a molecular sieve and an oxygen sensor. The molecular sieve can adsorb nitrogen gas, thereby increasing the concentration of oxygen pumped into the cooking cavity and shortening the time required to replenish oxygen into the cooking cavity.

[0050] By installing an oxygen sensor, the oxygen content inside the cooking cavity can be measured, and the operation of the air pump can be controlled based on the comparison between the oxygen content and the target range.

[0051] According to a second aspect of the present invention, the present invention provides a control device for a cooking apparatus, the cooking apparatus including a cooking chamber and a ventilation device, the control device including: a control unit for controlling the ventilation device to start operation during the boiling stage, so as to pump oxygen or a mixture of oxygen and gas into the cooking chamber, so that the oxygen content in the cooking chamber is within a target range.

[0052] The technical solution of this application proposes a control device for a cooking appliance. During the cooking process, oxygen is supplied to the cooking chamber to maintain the oxygen content within a target range. This provides oxygen for the Maillard reaction of the food within the cooking chamber, thereby increasing the aroma produced by the Maillard reaction. When the cooking chamber is open, sufficient aroma diffuses within it, creating a fragrant effect and enhancing the user's perception of the cooking appliance.

[0053] The technical solution of this application is based on the following principle: Specifically, during the cooking process of rice, the steam generated by the large amount of boiling water will drive away the air in the cooking cavity, thereby reducing the oxygen concentration in the cooking cavity. Since the Maillard reaction involves the production of aroma substances, which requires the participation of oxygen, by supplementing the cooking cavity with oxygen or mixing it with a gas mixture containing oxygen, 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 thus enhancing the aroma.

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

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

[0056] In some technical solutions, optionally, the control unit is used to: during the boiling stage, obtain the duration of boiling of the food in the cooking cavity; if the duration is greater than or equal to a first duration, control the ventilation device to start operation to pump oxygen or a mixture of 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, in the early stage of boiling, there is a lot of water in the cooking chamber. If oxygen or a mixture of oxygen and gas is injected into the cooking chamber using a ventilation device at this time, the pressure in the cooking chamber will increase. Under the above pressure, the pressure control logic of the cooking equipment will be triggered, such as controlling the pressure relief valve of the cooking equipment to release pressure in the cooking chamber.

[0058] The aforementioned depressurization operation will cause the oxygen or oxygen-containing gas mixture injected into the cooking chamber by the ventilation device to be discharged from the cooking chamber. Obviously, the oxygen added to the cooking chamber cannot participate in the Maillard reaction.

[0059] To reduce the occurrence of the above situation, the first duration set in this technical solution can delay the start of the ventilation device so that the water in the cooking cavity can be evaporated before oxygen is replenished.

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

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

[0062] In some technical solutions, optionally, before the boiling stage, the control unit is also used to: during the heating stage, acquire the temperature value of the food inside the cooking cavity; if the temperature value is greater than or equal to a first temperature value, control the ventilation device to start operation to pump oxygen or a mixture of oxygen into the cooking cavity so that the oxygen content inside the cooking cavity is greater than or equal to a first concentration; wherein the first concentration is located in the target range.

[0063] In this technical solution, considering that the Maillard reaction occurs throughout the entire cooking process, the ventilation device is activated during the heating phase to increase the oxygen content in the cooking chamber, thereby increasing the production of aroma compounds.

[0064] Considering that the temperature of the food inside the cooking chamber is low in the early stage of heating, and the intensity of the Maillard reaction is weak, if the ventilation device is activated at this time, the increase in aroma substances will be small, that is, the change in the content of aroma substances will be very slight. This will actually affect the rate at which the temperature of the food rises and affect the cooking efficiency.

[0065] To reduce the occurrence of the above situations, the technical solution of this application obtains the temperature value of the food and compares it with a first temperature value to determine the timing of activating the ventilation device.

[0066] Specifically, when the temperature of the food is greater than or equal to a first temperature value, the ventilation device is activated. This process reduces the impact of the ventilation device's activation on the food's heating rate while creating a higher ambient temperature, increasing the intensity of the Maillard reaction and thus accelerating the increase in aroma compounds.

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

[0068] In some technical solutions, optionally, after the boiling stage, the control unit is also used to: control the ventilation device to pump a first volume of oxygen or a mixture of oxygen and gas into the cooking cavity at a first flow rate during the simmering stage; 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 prevent the aroma substances in the cooking cavity from condensing due to excessive pumping flow, which would reduce the concentration of aroma substances in the cooking cavity and affect 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 pumping of gas, which would trigger the pressure relief valve and cause loss of aroma substances.

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

[0072] In some technical solutions, optionally, the control unit is also used to: control the heating device of the cooking equipment to heat the cooking cavity during the rice-cooking stage; exit the rice-cooking stage when the temperature of the cooking cavity is in a first temperature range for a duration greater than or equal to a second duration; wherein the lower limit of the first temperature range is less than the first temperature value, the upper limit 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.

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

[0074] In the above technical solution, by setting a first temperature range and a second duration, a constant temperature environment is provided, thereby ensuring the rice-cooking effect. Simultaneously, it also enables automatic switching between different cooking stages during the cooking process, achieving automated cooking.

[0075] In some technical solutions, the heating device may optionally provide continuous or intermittent heating during the rice cooking stage.

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

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

[0078] In this technical solution, during the water absorption stage, the food absorbs water and releases unpleasant odors. The presence of these unpleasant odors will cause the cooked food to have an off-flavor, affecting its taste.

[0079] In the technical solution of this application, during the water absorption stage, the ventilation device is activated to expel the unpleasant odors released by the food during the water absorption stage from the cooking cavity, thereby reducing the impact of unpleasant odors on the taste of the cooked food.

[0080] In some technical solutions, the ventilation device may optionally continue to operate until the water absorption phase is terminated.

[0081] In some technical solutions, optionally, the control unit is used to: control the heating device of the cooking equipment to heat the cooking cavity during the water absorption stage; and exit the water absorption stage when the temperature of the cooking cavity is in a second temperature range for a duration greater than or equal to a third duration; wherein the upper limit 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 equipment is defined during the water absorption stage. In this solution, the cooking chamber is heated to a second temperature range and maintained for a third duration, allowing the food to absorb water more efficiently in a higher temperature environment, thus shortening the overall cooking time.

[0083] In the above technical solution, by limiting the upper limit of the second temperature range to be less than the first temperature value, it is ensured that the determination conditions for the end of different stages are different, thereby reducing the probability of control logic disorder and ensuring the stability of the cooking equipment operation.

[0084] In some technical solutions, the second temperature range may optionally be 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 which is connected to the cooking cavity, and a control unit for controlling the start-up and operation of the air pump.

[0086] In this technical solution, the structure of the ventilation device is defined. In this technical solution, the ventilation device only includes an air pump, so as to use the air pump to pump oxygen or a mixture of oxygen and gas located 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 good stability, thus reducing the probability of cooking equipment failure.

[0088] In some technical solutions, the ventilation device may optionally include: a molecular sieve and an oxygen sensor; an 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 a 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, the ventilation device is further defined as including a molecular sieve and an oxygen sensor. The molecular sieve can adsorb nitrogen gas, thereby increasing the concentration of oxygen pumped into the cooking cavity and shortening the time required to replenish oxygen into the cooking cavity.

[0090] By installing an oxygen sensor, the oxygen content inside the cooking cavity can be measured, and the operation of the air pump can be controlled based on the comparison 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 apparatus, comprising a processor and a memory, the memory storing a program or instructions executable on the processor, the program or instructions, when executed by the processor, implementing the steps of the method as described above.

[0092] According to a fourth aspect of the present invention, a readable storage medium is provided on which a program or instructions are stored, which, when executed by a processor, implement the steps of the method as described above.

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

[0094] In some technical solutions, the cooking equipment may optionally include one of the following: a rice cooker, an electric pressure cooker, or an electric steamer.

[0095] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0096] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0097] Figure 1 A flowchart illustrating the control method of the cooking equipment in an embodiment of this application is shown;

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

[0099] Figure 3 A second schematic diagram of the structure of the cooking device in an embodiment of this application is shown;

[0100] Figure 4 A schematic block diagram of a control device for a cooking apparatus according to an embodiment of this application is shown;

[0101] Figure 5 A schematic block diagram of the control device of another cooking apparatus according to an embodiment of this application is shown;

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

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

[0104] 202 Cooking cavity, 204 Ventilation device, 206 Heating device, 208 Cover, 2042 Exhaust port, 2044 Air pump, 2046 Molecular sieve, 2048 Oxygen sensor. Detailed Implementation

[0105] To better understand the above aspects, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0106] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0107] In one embodiment of this application, such as 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. The control method includes:

[0108] Step 102: Obtain the current cooking stage of the cooking equipment;

[0109] Step 104: When the current cooking stage is the boiling stage, control the ventilation device to start operation, so as to pump oxygen or a mixture of oxygen into the cooking chamber, so that the oxygen content in the cooking chamber is within the target range.

[0110] This application proposes a control method for a cooking device. By operating this control method, oxygen can be supplied to the cooking chamber during the cooking process, ensuring that the oxygen content within the cooking chamber is within a target range. During this process, oxygen can be provided for the Maillard reaction of the food within the cooking chamber, thereby increasing the aroma produced by the Maillard reaction. When the cooking chamber is open, sufficient aroma diffuses within it, creating a fragrant effect and enhancing the user's perception of the cooking device.

[0111] The embodiments of this application are based on the following principle: Specifically, during the cooking process of rice, the steam generated by the large amount of boiling water will drive away the air in the cooking cavity, thereby reducing the oxygen concentration in the cooking cavity. Since the Maillard reaction involves the production of aroma substances, which requires the participation of oxygen, by supplementing the cooking cavity with oxygen or mixing it with a gas mixture containing oxygen, 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 thus enhancing the aroma.

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

[0113] In some embodiments, optionally, during the boiling stage, the ventilation device is activated to pump oxygen or a mixture of oxygen and gas into the cooking cavity so that the oxygen content in the cooking cavity is within a target range. This includes: during the boiling stage, obtaining the duration for which the food in the cooking cavity is boiling; if the duration is greater than or equal to a first duration, activating the ventilation device to pump oxygen or a mixture of oxygen and gas into the cooking cavity so that the oxygen content in the cooking cavity is within the target range; wherein the first duration is related to the time corresponding to the boiling stage.

[0114] Specifically, in the early stage of boiling, there is a lot of water in the cooking chamber. If oxygen or a mixture of oxygen and gas is injected into the cooking chamber using a ventilation device at this time, the pressure in the cooking chamber will increase. Under the above pressure, the pressure control logic of the cooking equipment will be triggered, such as controlling the pressure relief valve of the cooking equipment to release pressure in the cooking chamber.

[0115] The aforementioned depressurization operation will cause the oxygen or oxygen-containing gas mixture injected into the cooking chamber by the ventilation device to be discharged from the cooking chamber. Obviously, the oxygen added to the cooking chamber cannot participate in the Maillard reaction.

[0116] To reduce the occurrence of the above situation, in this embodiment, the first duration can achieve delayed start of the ventilation device so that the water in the cooking cavity is completely evaporated before oxygen is replenished.

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

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

[0119] In some embodiments, optionally, a venting device 204 is provided on the cover 208 of the cooking device, and the exhaust port 2042 of the venting device 204 extends into the cooking chamber.

[0120] In some embodiments, optionally, before the boiling stage, the method further includes: during the heating stage, acquiring the temperature value of the food inside the cooking cavity; if the temperature value is greater than or equal to a first temperature value, controlling the ventilation device to start operation to pump oxygen or a mixture of oxygen into the cooking cavity so that the oxygen content inside the cooking cavity is greater than or equal to a first concentration; wherein the first concentration is located in a target range.

[0121] In this embodiment, considering that the Maillard reaction occurs throughout the cooking process, the ventilation device is activated during the heating phase to increase the oxygen content in the cooking chamber, thereby increasing the production of aroma compounds.

[0122] Considering that the temperature of the food inside the cooking chamber is low in the early stage of heating, and the intensity of the Maillard reaction is weak, if the ventilation device is activated at this time, the increase in aroma substances will be small, that is, the change in the content of aroma substances will be very slight. This will actually affect the rate at which the temperature of the food rises and affect the cooking efficiency.

[0123] To reduce the occurrence of the above situation, in the embodiments of this application, the temperature value of the food is obtained and compared with a first temperature value to determine the timing of the ventilation device activation.

[0124] Specifically, when the temperature of the food is greater than or equal to a first temperature value, the ventilation device is activated. This process reduces the impact of the ventilation device's activation on the food's heating rate while creating a higher ambient temperature, increasing the intensity of the Maillard reaction and thus accelerating the increase in aroma compounds.

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

[0126] In some embodiments, optionally, after the boiling stage, the method further includes: during the simmering stage, controlling the ventilation device to pump a first volume of oxygen or a mixture of oxygen and gas into the cooking chamber at a first flow rate; wherein the first volume is less than or equal to the volume of the cooking chamber.

[0127] In this embodiment, the pumping flow rate of the ventilation device is controlled to prevent the aroma substances in the cooking cavity from condensing due to excessive pumping flow, which would reduce the concentration of aroma substances in the cooking cavity and affect 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 pumping of gas, which would trigger the pressure relief valve and cause loss of aroma substances.

[0129] In the above embodiments, oxygen or a mixture of gases containing oxygen is pumped to provide oxygen for the Maillard reaction, thereby increasing the production of aroma substances.

[0130] In some embodiments, the first volume may optionally be 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-cooking stage, the heating device 206 of the cooking equipment is controlled to heat the cooking cavity; if the temperature of the cooking cavity is in the first temperature range for a duration greater than or equal to the second duration, the rice-cooking stage is exited; wherein, the lower limit of the first temperature range is less than the first temperature value, the upper limit 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.

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

[0133] In the above embodiments, by setting a first temperature range and a second duration, a constant temperature environment is provided, thereby ensuring the rice-cooking effect. Simultaneously, automatic switching between different cooking stages can be achieved during the cooking process, realizing automated cooking.

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

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

[0136] In some embodiments, the cooking device may optionally include a steam outlet connected to the cooking chamber. Before the heating stage, the device may further include: during the water absorption stage, opening the steam outlet and controlling the ventilation device to start operation; wherein the gas pumped by the ventilation device passes through the cooking chamber and is discharged from the cooking chamber through the steam outlet.

[0137] In this embodiment, during the water absorption stage, the food absorbs water and releases an unpleasant odor after absorbing water. The presence of this unpleasant odor will cause the cooked food to have an off-flavor, affecting its taste.

[0138] In the embodiments of this application, during the water absorption stage, the ventilation device is activated to expel the unpleasant odors released by the food during the water absorption stage from the cooking cavity, thereby reducing the impact of unpleasant odors on the taste of the cooked food.

[0139] In some embodiments, the ventilation device may optionally continue to operate until the water absorption phase is exited.

[0140] In some embodiments, optionally, during the water absorption phase, the heating device 206 of the cooking apparatus is controlled to heat the cooking cavity; if 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 phase is terminated; wherein the upper limit 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 equipment is defined during the water absorption stage. In the above embodiment, by heating the cooking cavity to a second temperature range and maintaining it for a third duration, the food can accelerate water absorption efficiency in a higher temperature water environment, thereby shortening the overall cooking time.

[0142] In the above embodiments, by limiting the upper limit of the second temperature range to be less than the first temperature value, it is ensured that the determination conditions for the end of different stages are different, thereby reducing the probability of control logic disorder and ensuring the stability of the cooking equipment operation.

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

[0144] In some embodiments, the ventilation device may optionally include an air pump 2044, the air outlet of which 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 defined. In this embodiment, the ventilation device only includes an air pump 2044, so as to use the air pump 2044 to pump oxygen or a mixture of oxygen located outside the cooking cavity into the cooking cavity to achieve oxygen replenishment.

[0146] In this embodiment, the ventilation device has a simple structure and good stability, thus reducing the probability of cooking equipment failure.

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

[0148] In this embodiment, the ventilation device further includes a molecular sieve 2046 and an oxygen sensor 2048. The molecular sieve 2046 adsorbs nitrogen, thereby increasing the concentration of oxygen pumped into the cooking cavity and shortening the time required to replenish oxygen into the cooking cavity. The oxygen sensor 2048 is used to measure the oxygen content within the cooking cavity, and the operation of the air pump 2044 is controlled based on a comparison of the oxygen content with a target range.

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

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

[0151] 2. Heating: The heating plate (i.e. the heating device) starts working and heats the food in the cooking cavity to boiling. When the food temperature exceeds 90℃, the ventilation device is activated to introduce air / oxygen-enriched air into the inner pot to increase the oxygen concentration in the cooking cavity and maintain the oxygen concentration ≥5%.

[0152] 3. Boiling: The heating plate continues to work to maintain the boiling state of the food until the water evaporates. During this process, the ventilation device continues to be activated to introduce air / oxygen-enriched air into the inner pot to increase the oxygen concentration in the cooking cavity. The oxygen concentration is maintained at ≥5% throughout the cooking process until the cooking is finished.

[0153] 4. Cooking is finished.

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

[0155] 1. Preparation: Put rice and water into the cooking cavity in a certain ratio, with the rice-to-water ratio between 1:1.1 and 1:1.6. Start the cooking program to begin cooking the rice.

[0156] 2. Water Absorption: The heating plate begins operation, heating the rice and water in the cooking cavity to between 40℃ and 80℃, maintaining this temperature for 0-18 minutes. During this time, the rice grains absorb water and turn white, with a maximum duration of 18 minutes. During the water absorption period, the air pump starts operating, drawing fresh air into the cooking cavity from the outside to expel any unpleasant odors from the rice through the steam outlet. Once the water absorption time is complete, the next stage begins.

[0157] 3. Heating: The heating plate continues to work, heating the rice and water in the cooking cavity to a temperature of 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 food until the water evaporates. The entire boiling process lasts for t. When the boiling duration is greater than or equal to 50% of t, no obvious water puddles are visible on the surface of the rice. The air pump starts to introduce fresh air from the outside into the cooking chamber to increase the oxygen concentration in the cooking chamber, making the oxygen concentration between 2% and 20%. The best effect is achieved when the oxygen concentration is greater than or equal to 5%. This concentration is maintained (by controlling the start and stop of the air pump and estimating the oxygen in the cooking chamber) until boiling ends.

[0159] 5. During the rice cooking stage, the heating plate works intermittently to maintain the temperature between 80℃ and 98℃ for 0-15 minutes, just like the original program of the rice cooker. At this time, the air pump can work to maintain the oxygen concentration at or above 2%, but the air pump flow rate needs to be controlled to be less than 1L / min. During this process, the total volume of air introduced by the air pump is less than the total volume of the cooking cavity, otherwise the aroma substances will be expelled.

[0160] 6. Cooking is finished.

[0161] In one embodiment, such as Figure 3 As shown, the ventilation device takes an air pump + molecular sieve + oxygen sensor as an example. The air pump introduces outside air into the molecular sieve. Utilizing the principle of pressure difference separation, the molecular sieve adsorbs nitrogen, allowing high-concentration oxygen to be introduced into the cooking chamber. During the oxygen introduction process, the pressure difference across the molecular sieve must be greater than 0.1 MPa. Based on this, the cooking process of the cooking equipment includes the following steps:

[0162] 1. Preparation: Put rice and water into the cooking cavity in a certain ratio, with the rice-to-water ratio between 1:1.1 and 1:1.6. Start the cooking program to begin cooking the rice.

[0163] 2. Water Absorption: The heating plate begins operation, heating the rice and water in the cooking cavity to between 40℃ and 80℃, maintaining this temperature for 0-18 minutes. During this time, the rice grains absorb water and turn white, with a maximum duration of 18 minutes. During the water absorption period, the air pump starts operating, drawing fresh air into the cooking cavity from the outside to expel any unpleasant odors from the rice through the steam outlet. Once the water absorption time is complete, the next stage begins.

[0164] 3. Heating: The heating plate continues to work, heating the rice and water in the cooking cavity to a temperature of 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 operate, maintaining the food in a boiling state until the water evaporates. The entire boiling process lasts for t seconds. When the boiling duration is greater than or equal to 50% of t, no obvious water puddles are visible on the surface of the rice. At this point, the oxygen generation module (i.e., air pump + molecular sieve) starts, introducing high-concentration external oxygen into the cooking cavity to increase the oxygen concentration within the cavity, maintaining it between 2% and 80%. 5%-40% is optimal, and this concentration is maintained (the oxygen sensor operates, continuously monitoring the oxygen concentration in the cooking cavity; if the concentration falls below this level, the oxygen generation module operates; if it rises above, the module stops) until boiling is complete.

[0166] 5. During the rice cooking stage, the heating plate works intermittently to maintain the temperature between 80℃ and 98℃ for 0-15 minutes, just like the original program of the rice cooker. During this time, the oxygen generation module does not work.

[0167] 6. Cooking is finished.

[0168] The above provides three different processing methods, and their cooking effects are compared in Table 1:

[0169] Table 1

[0170] Example Ventilation phase Proportion of beneficial aromas No airway - quick meal / 27％ Ventilation - Quick Meal The second half of boiling (50% → 100% t) 34％ Ventilation - Quick Meal The second half of boiling (50% → 100% t) 45％

[0171] In one embodiment, such as Figure 6 As shown, the cooking process of the cooking equipment is divided into the water absorption stage, the heating stage, the boiling stage, the simmering stage, and the heat preservation stage.

[0172] Specifically, during the water absorption stage, the cooking cavity maintains a temperature of T1 for a duration of t1, where t1 is less than 18 minutes. During this process, a transition occurs based on the duration of the transition, entering the heating stage.

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

[0174] During the heating phase, the temperature of the cooking cavity increases. For example, if the bottom of the cooking cavity is heated, the temperature probe on the top cover of the cooking cavity detects that the temperature inside the cooking cavity reaches 90°C, indicating that it has entered the boiling phase.

[0175] In one embodiment, the temperature probe on the top cover detects that the temperature inside the cooking cavity has risen to above 95°C, indicating that it has entered the boiling stage.

[0176] Specifically, the temperature probe inside the cooking cavity is used to detect that the steam temperature inside the cooking cavity reaches 95°C, indicating that it has entered the boiling stage.

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

[0178] During the boiling stage, the cooking chamber is continuously heated, such as the bottom of the cooking chamber, which causes the rice and water inside the cooking chamber to boil and boil away the water. When the temperature measured at the bottom of the cooking chamber is above 100°C, the rice cooking stage begins.

[0179] In one embodiment, when the temperature measured at the bottom of the cooking cavity is 125°C, the rice cooking stage begins.

[0180] During the rice cooking stage, the rice temperature is maintained above 90℃ for a period of t2, where t2 ranges from 0 min to 18 min. Once the rice cooking stage lasts for t2, the rice enters the heat preservation stage.

[0181] During the rice-cooking stage, the cooking cavity is heated intermittently, such as intermittent heating of the bottom of the cooking cavity. The time interval t2 can be selected from 5 to 13 minutes as needed.

[0182] During the heat preservation stage, the cooking cavity is kept warm to maintain the temperature inside the cooking cavity at T2, where T2 is between 50℃ and 85℃.

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

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

[0185] Specifically, during the preheating stage before water absorption, if the temperature of the rice and water inside the cooking cavity reaches T1, the water absorption stage begins.

[0186] In one embodiment, such as Figure 4 As shown, the present invention provides a control device 400 for a cooking device. The cooking device includes a cooking chamber and a ventilation device. The control device includes a control unit 402, which is used to control the ventilation device to start operation during the boiling stage, so as to pump oxygen or a mixture of oxygen into the cooking chamber, so that the oxygen content in the cooking chamber is within the target range.

[0187] Embodiments of this application disclose a control device 400 for a cooking apparatus. During the cooking process, oxygen is supplied to the cooking chamber to maintain its oxygen content within a target range. This provides oxygen for the Maillard reaction of the food within the cooking chamber, thereby increasing the aroma produced by the Maillard reaction. When the cooking chamber is open, sufficient aroma diffuses within it, creating a fragrant atmosphere and enhancing the user's perception of the cooking apparatus.

[0188] The embodiments of this application are based on the following principle: Specifically, during the cooking process of rice, the steam generated by the large amount of boiling water will drive away the air in the cooking cavity, thereby reducing the oxygen concentration in the cooking cavity. Since the Maillard reaction involves the production of aroma substances, which requires the participation of oxygen, by supplementing the cooking cavity with oxygen or mixing it with a gas mixture containing oxygen, 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 thus enhancing the aroma.

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

[0190] In some embodiments, optionally, the control unit 402 is configured to: during the boiling stage, acquire the duration for which the food in the cooking cavity is boiling; if the duration is greater than or equal to a first duration, control the ventilation device to start operation to pump oxygen or a mixture of 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, in the early stage of boiling, there is a lot of water in the cooking chamber. If oxygen or a mixture of oxygen and gas is injected into the cooking chamber using a ventilation device at this time, the pressure in the cooking chamber will increase. Under the above pressure, the pressure control logic of the cooking equipment will be triggered, such as controlling the pressure relief valve of the cooking equipment to release pressure in the cooking chamber.

[0192] The aforementioned depressurization operation will cause the oxygen or oxygen-containing gas mixture injected into the cooking chamber by the ventilation device to be discharged from the cooking chamber. Obviously, the oxygen added to the cooking chamber cannot participate in the Maillard reaction.

[0193] To reduce the occurrence of the above situation, in this embodiment, the first duration can achieve delayed start of the ventilation device so that the water in the cooking cavity is completely evaporated before oxygen is replenished.

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

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

[0196] In some embodiments, optionally, before the boiling stage, the control unit 402 is further configured to: during the heating stage, acquire the temperature value of the food inside the cooking cavity; if the temperature value is greater than or equal to a first temperature value, control the ventilation device to start operation to pump oxygen or a mixture of oxygen into the cooking cavity so that the oxygen content inside the cooking cavity is greater than or equal to a first concentration; wherein the first concentration is located in a target range.

[0197] In this embodiment, considering that the Maillard reaction occurs throughout the cooking process, the ventilation device is activated during the heating phase to increase the oxygen content in the cooking chamber, thereby increasing the production of aroma compounds.

[0198] Considering that the temperature of the food inside the cooking chamber is low in the early stage of heating, and the intensity of the Maillard reaction is weak, if the ventilation device is activated at this time, the increase in aroma substances will be small, that is, the change in the content of aroma substances will be very slight. This will actually affect the rate at which the temperature of the food rises and affect the cooking efficiency.

[0199] To reduce the occurrence of the above situation, in the embodiments of this application, the temperature value of the food is obtained and compared with a first temperature value to determine the timing of the ventilation device activation.

[0200] Specifically, when the temperature of the food is greater than or equal to a first temperature value, the ventilation device is activated. This process reduces the impact of the ventilation device's activation on the food's heating rate while creating a higher ambient temperature, increasing the intensity of the Maillard reaction and thus accelerating the increase in aroma compounds.

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

[0202] In some embodiments, optionally, after the boiling stage, the control unit 402 is further configured to: during the simmering stage, control the ventilation device to pump a first volume of oxygen or a mixture of oxygen and gas into the cooking chamber at a first flow rate; wherein the first volume is less than or equal to the volume of the cooking chamber.

[0203] In this embodiment, the pumping flow rate of the ventilation device is controlled to prevent the aroma substances in the cooking cavity from condensing due to excessive pumping flow, which would reduce the concentration of aroma substances in the cooking cavity and affect 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 pumping of gas, which would trigger the pressure relief valve and cause loss of aroma substances.

[0205] In the above embodiments, oxygen or a mixture of gases containing oxygen is pumped to provide oxygen for the Maillard reaction, thereby increasing the production of aroma substances.

[0206] In some embodiments, optionally, the control unit 402 is further configured to: during the rice-cooking stage, control the heating device of the cooking equipment to heat the cooking cavity; and exit the rice-cooking stage when the temperature of the cooking cavity is in a first temperature range for a duration greater than or equal to a second duration; wherein the lower limit of the first temperature range is less than the first temperature value, the upper limit 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.

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

[0208] In the above embodiments, by setting a first temperature range and a second duration, a constant temperature environment is provided, thereby ensuring the rice-cooking effect. Simultaneously, automatic switching between different cooking stages can be achieved during the cooking process, realizing automated cooking.

[0209] In some embodiments, the heating device may optionally provide continuous heating or intermittent heating during the rice cooking stage.

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

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

[0212] In this embodiment, during the water absorption stage, the food absorbs water and releases an unpleasant odor after absorbing water. The presence of this unpleasant odor will cause the cooked food to have an off-flavor, affecting its taste.

[0213] In the embodiments of this application, during the water absorption stage, the ventilation device is activated to expel the unpleasant odors released by the food during the water absorption stage from the cooking cavity, thereby reducing the impact of unpleasant odors on the taste of the cooked food.

[0214] In some embodiments, the ventilation device may optionally continue to operate until the water absorption phase is exited.

[0215] In some embodiments, optionally, the control unit 402 is configured to: control the heating device of the cooking apparatus to heat the cooking cavity during the water absorption phase; and exit the water absorption phase when the temperature of the cooking cavity is in a second temperature range for a duration greater than or equal to a third duration; wherein the upper limit 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.

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

[0217] In the above embodiments, by limiting the upper limit of the second temperature range to be less than the first temperature value, it is ensured that the determination conditions for the end of different stages are different, thereby reducing the probability of control logic disorder and ensuring the stability of the cooking equipment operation.

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

[0219] In some embodiments, the ventilation device may optionally include an air pump, the air outlet of which is connected to the cooking cavity, and a control unit 402 for controlling the air pump to start operation.

[0220] In this embodiment, the structure of the ventilation device is defined. In this embodiment, the ventilation device only includes an air pump so as to pump oxygen or a mixture of oxygen and gas located outside the cooking cavity into the cooking cavity to achieve oxygen replenishment.

[0221] In this embodiment, the ventilation device has a simple structure and good stability, thus reducing the probability of cooking equipment failure.

[0222] In some embodiments, the ventilation device may optionally include a molecular sieve and an oxygen sensor, an air pump for absorbing gas from outside the cooking chamber and pumping it to the molecular sieve to pump oxygen into the cooking chamber, and a control unit 402 for: obtaining the oxygen concentration in the cooking chamber through the oxygen sensor; and controlling the start and stop of the air pump according to the oxygen concentration.

[0223] In this embodiment, the ventilation device further includes a molecular sieve and an oxygen sensor. The molecular sieve can adsorb nitrogen gas, thereby increasing the concentration of oxygen pumped into the cooking cavity and shortening the time required to replenish oxygen into the cooking cavity.

[0224] By installing an oxygen sensor, the oxygen content inside the cooking cavity can be measured, and the operation of the air pump can be controlled based on the comparison between the oxygen content and the target range.

[0225] In one embodiment, such as Figure 5 As shown, the present invention provides a control device 500 for a cooking apparatus, including a processor 502 and a memory 504. The memory 504 stores programs or instructions that can be executed on the processor 502. When the programs or instructions are executed by the processor 502, they implement the steps of the methods described above.

[0226] In one embodiment, the present invention provides a readable storage medium on which a program or instructions are stored, which, when executed by a processor, implement the steps of the method as described above.

[0227] In one embodiment, the present invention provides a cooking apparatus, including: a control device as described in any of the above cooking apparatuses; and / or a readable storage medium as described in the above.

[0228] In some embodiments, the cooking equipment may optionally include one of the following: a rice cooker, an electric pressure cooker, or an electric steamer.

[0229] The terms "first" and "second" in the specification and claims of this application may explicitly or implicitly include one or more of the features. In the textual description of this invention, unless otherwise stated, "a plurality of" means two or more. Furthermore, in the specification and claims, "and / or" indicates at least one of the connected objects, and the character " / " generally indicates that the preceding and following objects are in an "or" relationship.

[0230] In the claims, description, and accompanying drawings of this invention, the term "plural" refers to two or more. Unless otherwise explicitly defined, the terms "upper," "lower," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the invention and simplifying the description process, not to indicate or imply that the device or element referred to must have the described specific orientation, or be constructed and operated in a specific orientation. Therefore, these descriptions should not be construed as limiting the invention. The terms "connect," "install," "fix," etc., should be interpreted broadly. For example, "connect" can be a fixed connection between multiple objects, a detachable connection between multiple objects, or an integral connection; it can be a direct connection between multiple objects or an indirect connection between multiple objects through an intermediate medium. For those skilled in the art, the specific meaning of the above terms in this invention can be understood based on the specific circumstances described above.

[0231] In the claims, description, and accompanying drawings of this invention, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In the claims, description, and accompanying drawings of this invention, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0232] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that, The cooking equipment includes a cooking chamber and a ventilation device, and the control method includes: During the boiling stage, the ventilation device is activated to pump oxygen or a mixture of oxygen into the cooking chamber, so that the oxygen content in the cooking chamber is within the target range. During the boiling stage, controlling the ventilation device to start operation to pump oxygen or a mixture of oxygen and gas into the cooking chamber, so that the oxygen content in the cooking chamber is within the target range, includes: During the boiling phase, the duration for which the food inside the cooking cavity remains in a boiling state is obtained. If the duration is greater than or equal to the first duration, the ventilation device is activated to pump oxygen or a mixture of oxygen into the cooking chamber, so that the oxygen content in the cooking chamber is within the target range. The first duration is related to the time corresponding to the boiling stage; During the water absorption phase, the ventilation device is activated and continues to operate until the water absorption phase is exited; during the water absorption phase, the bottom of the cooking cavity is intermittently heated. The cooking device further includes a steam outlet connected to the cooking chamber, and prior to the heating phase, it also includes: During the water absorption stage, the steam outlet is opened, and the ventilation device is started and operated. The gas pumped by the ventilation device passes through the cooking chamber and is discharged from the steam outlet.

2. The control method for the cooking equipment according to claim 1, characterized in that, Prior to the boiling stage, the following are also included: During the heating phase, the temperature value of the food inside the cooking cavity is obtained; When the temperature value is greater than or equal to the first temperature value, the ventilation device is controlled to start operation to pump oxygen or a mixture of oxygen into the cooking cavity, so that the oxygen content in the cooking cavity is greater than or equal to the first concentration. The first concentration is located within the target range.

3. The control method for the cooking equipment according to claim 1, characterized in that, Following the boiling stage, the process also includes: During the rice-cooking stage, the ventilation device is controlled to pump a first volume of oxygen or a mixture of oxygen and gas into the cooking chamber at a first flow rate. Wherein, the first volume is less than or equal to the volume of the cooking cavity.

4. The control method for the cooking equipment according to claim 3, characterized in that, During the rice-cooking stage, the heating device of the cooking equipment is controlled to heat the cooking cavity; If the temperature in the cooking chamber remains in the first temperature range for a duration greater than or equal to the second duration, the rice cooking stage is terminated. Wherein, the lower limit of the first temperature range is less than the first temperature value, the upper limit 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.

5. The control method for the cooking equipment according to claim 4, characterized in that, During the water absorption stage, the heating device of the cooking equipment is controlled to heat the cooking chamber; If the temperature in the cooking cavity remains in the second temperature range for a duration greater than or equal to the third duration, the water absorption phase is terminated. Wherein, the upper limit 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.

6. The control method for the cooking apparatus according to any one of claims 1 to 4, characterized in that, The ventilation device includes an air pump, the air outlet of which is connected to the cooking cavity. Controlling the activation of the ventilation device includes: Control the air pump to start operation.

7. The control method for the cooking equipment according to claim 6, characterized in that, The ventilation device further includes a molecular sieve and an oxygen sensor. The gas 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. The method for controlling the start-up and operation of the ventilation device also includes: The oxygen concentration inside the cooking cavity is obtained through the oxygen sensor. The start and stop of the air pump are controlled according to the oxygen concentration.

8. A control device for a cooking appliance, characterized in that, The cooking equipment includes a cooking chamber and a ventilation device, and the control device includes: The control unit is used to control the ventilation device to start operation during the boiling stage, so as to pump oxygen or a mixture of oxygen into the cooking chamber, so that the oxygen content in the cooking chamber is within the target range. The control unit is also used to control the ventilation device to start operation during the boiling stage, so as to pump oxygen or a mixture of gases containing oxygen into the cooking chamber, so that the oxygen content in the cooking chamber is within a target range, including: During the boiling phase, the duration for which the food inside the cooking cavity remains in a boiling state is obtained. If the duration is greater than or equal to the first duration, the ventilation device is activated to pump oxygen or a mixture of oxygen into the cooking chamber, so that the oxygen content in the cooking chamber is within the target range. The first duration is related to the time corresponding to the boiling stage; During the water absorption phase, the ventilation device is activated and continues to operate until the water absorption phase is exited; during the water absorption phase, the bottom of the cooking cavity is intermittently heated. The cooking device also includes a steam outlet connected to the cooking chamber. Prior to the heating phase, the control unit is further configured to: During the water absorption stage, the steam outlet is opened, and the ventilation device is started and operated. The gas pumped by the ventilation device passes through the cooking chamber and is discharged from the steam outlet.

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

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

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

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