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, a collecting device and a releasing device, the collecting device is used for collecting steam in the cooking cavity to form condensed liquid, and the releasing device is used for enabling the condensed liquid to flow back to the cooking cavity. Controlling the collection device to start and operate; obtaining a pressure relief mode of the cooking equipment, wherein the pressure relief mode comprises exhaust pressure relief and non-exhaust pressure relief; and in the pressure relief stage, the release device is controlled to operate according to the pressure relief scheme corresponding to the pressure relief mode.

Description

Technical Field

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

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

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

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

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

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

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

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

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

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

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

[0012] In view of this, according to a first aspect of the present invention, the present invention provides a control method for a cooking device, the cooking device comprising a cooking cavity, a collecting device and a releasing device, the collecting device being used to collect steam in the cooking cavity to form condensed liquid, the releasing device being used to return the condensed liquid to the cooking cavity, the control method comprising: during the cooking process, controlling the collecting device to start operation; obtaining a pressure relief method of the cooking device, the pressure relief method comprising exhaust pressure relief and non-exhaust pressure relief; in the pressure relief stage, controlling the release device to operate according to a pressure relief scheme corresponding to the pressure relief method.

[0013] The technical solution of the present application proposes a control method for a cooking device. By running the control method, the aroma generated during the cooking process of the food in the cooking cavity can be collected, and then in the pressure relief stage, the release device is controlled to operate so as to release the collected aroma. At this time, the released aroma can participate in the cooking of the food in the cooking cavity again, thereby increasing the amount of aroma emitted by the food after cooking, thereby making the aroma of the cooked food richer and improving the taste of the food.

[0014] In the above technical solution, during the cooking process, due to heat, steam disturbance and other reasons, the original aroma substances of the food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure differences caused by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. A collection device is used to collect the aroma carried by the steam during the cooking process of the food, and release it in the pressure relief stage, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0015] In some technical solutions, optionally, the collection device collects the steam by condensation. The condensation method includes one or more of the following:

[0016] Plate / tube condensation, liquid condensation, refrigerant condensation, refrigeration equipment, gas cooling.

[0017] In the above technical solution, the pressure relief mode of the cooking device is obtained so as to determine the timing for the release device to release the aroma into the cooking cavity according to the pressure relief mode.

[0018] In this process, it is possible to reduce the situation in which, after the aroma is injected into the cooking cavity by the release device, the injected aroma is lost again due to the need to release pressure during the pressure relief stage.

[0019] In this process, the aroma injected into the cooking cavity is retained, so after cooking is finished, an aromatic effect can be created.

[0020] In some technical solutions, exhaust pressure relief can be optionally understood as achieving pressure relief by exhausting air to the outside of the cooking cavity; non-exhaust pressure relief, which is the opposite of exhaust pressure relief, can be understood as not achieving pressure relief by exhausting air to the outside of the cooking cavity.

[0021] Among them, non-exhaust pressure relief can rely on temperature exchange with the environment (air, water, including water cooling, wind cooling, natural cooling, etc.) to achieve pressure reduction, such as cooling the high-temperature steam in the cooking cavity by lowering the temperature in the cooking cavity, thereby achieving pressure reduction.

[0022] In addition, the control method of the cooking device proposed in this application also has the following additional technical features.

[0023] In some technical schemes, optionally, during the pressure relief stage, the release device is controlled to operate according to a pressure relief scheme corresponding to the pressure relief method, including: when the pressure relief method is exhaust pressure relief, the release device is controlled to operate according to a comparison result between the pressure in the cooking cavity and a preset pressure value; when the pressure relief method is non-exhaust pressure relief, the release device is controlled to operate at any time during the pressure relief stage.

[0024] In this technical solution, when the pressure relief method is exhaust pressure relief, the pressure in the cooking chamber is obtained and compared with the preset pressure value to determine the timing for controlling the release device to start running, so as to achieve the effect of cooking flavor enhancement without affecting the exhaust pressure relief.

[0025] When the pressure relief method is non-exhaust pressurization, there is no communication between the inside and outside of the cooking cavity during the pressure relief stage. At this time, the aroma in the cooking cavity is not discharged to the outside and is lost. Therefore, the release device can be controlled to operate at any time during the pressure relief stage according to actual needs to achieve aroma enhancement in the cooking cavity.

[0026] In some technical schemes, optionally, the operation of the release device is controlled based on the comparison result of the pressure in the cooking cavity and the preset pressure value, including: when the pressure in the cooking cavity is greater than the preset pressure value, the release device is controlled to stop operating; when the pressure in the cooking cavity is less than or equal to the preset pressure value, the release device is controlled to start operating.

[0027] In this technical solution, the pressure in the cooking cavity is compared with a preset pressure value to determine the pressure level in the cooking cavity. Specifically, when the pressure in the cooking cavity is greater than the preset pressure value, the pressure in the cooking cavity is considered to be high. Conversely, when the pressure in the cooking cavity is less than or equal to the preset pressure value, the pressure in the cooking cavity is considered to be low.

[0028] By controlling the release device to operate under low pressure, aroma supplement is performed in the later stage of the pressure release stage, so as to reduce the amount of aroma discharged from the cooking cavity along with the pressure release, thereby ensuring the aroma enhancement effect.

[0029] In addition, the release device returns the condensate to the cooking cavity. Therefore, when the pressure in the cooking cavity is not higher than the preset pressure value, the temperature of the condensate is lower than the current temperature in the cooking cavity. With the continuous return and release of the condensate, the temperature in the cooking cavity can be quickly reduced, thereby increasing the speed at which the pressure in the cooking cavity decreases.

[0030] In some technical solutions, optionally, the preset pressure value may be 20 kPa, or other values, which may be determined according to actual usage requirements.

[0031] In this technical solution, the synchronous operation of the collecting device and the releasing device can be achieved, that is, the collecting device is controlled to collect the fragrance while the releasing device is controlled to release the fragrance.

[0032] In some technical solutions, optionally, the preset pressure value may be 0 kPa, that is, normal pressure.

[0033] Among them, 20kPa and 0kPa are relative pressures, that is, the preset pressure values ​​are higher than the atmospheric pressure.

[0034] Specifically, when the pressure in the cooking cavity is lower than normal pressure, the release device is controlled to operate so as to reduce the requirements on the working performance of the release device, thereby reducing the manufacturing cost of the cooking device.

[0035] In some technical schemes, optionally, during the cooking process, the collection device is controlled to start running, including: upon detecting pressure fluctuations in the cooking cavity, the collection device is controlled to start running; or after a preset time period after detecting pressure fluctuations in the cooking cavity, the collection device is controlled to start running; wherein the value of the preset time period is greater than or equal to 1 minute.

[0036] In this technical solution, a determination condition is set for the start-up operation of the collection device. By obtaining the pressure fluctuation in the cooking cavity, whether the pressure in the cooking cavity fluctuates is used as the start timing for controlling the start-up operation of the collection device.

[0037] Specifically, in the early stages of cooking, ingredients produce or carry unpleasant flavors due to their living environment, storage environment and other factors. The unpleasant flavors will affect the taste of the ingredients after cooking. Therefore, during the operation of the collection device, the collection device needs to avoid the unpleasant flavors and avoid collecting the unpleasant flavors, which will affect the final flavor enhancement effect.

[0038] Based on this, the present application has pressure fluctuations in the cooking cavity. It is believed that when the cooking equipment has discharged the above-mentioned bad flavors from the cooking cavity, the collection device is controlled to start running so as to reduce the collection of bad flavors while collecting the aroma generated by the cooking process of the ingredients.

[0039] By setting a preset time length, time is provided to discharge the bad flavor in the cooking cavity as much as possible from the cooking cavity, thereby controlling the collection device to start collecting the aroma. In this process, the collection of bad flavors can be reduced, thereby improving the aroma enhancement effect.

[0040] In some technical solutions, optionally, the preset duration may be 1 minute, 2 minutes, or 30 seconds, and the value may be selected according to actual usage needs, which will not be elaborated here.

[0041] In some technical solutions, the pressure in the cooking cavity fluctuates, which can be understood as, within a period of time, the pressure in the cooking cavity changes greater than a set value more times than a set number.

[0042] Specifically, the period of time may be 30 seconds, one minute or other values. The set value may be 3 kPa, 5 kPa or other values, and the set number of times may be 3, 5 or other values.

[0043] In the above technical solution, a period of time, a set value and a set number of times can be determined according to actual use needs, and will not be described in detail here.

[0044] In some technical solutions, optionally, during the cooking process, the control collection device starts running, including: obtaining the temperature value of the food in the cooking chamber; when the temperature value is greater than a preset temperature value, the control collection device starts running; wherein the preset temperature value is greater than or equal to 105°C.

[0045] In this technical solution, when fat oxidation or Maillard reaction occurs in the cooking cavity, the temperature environment in the cooking cavity needs to be supported. Based on this, whether fat oxidation or Maillard reaction occurs can be determined by the temperature of the food in the cooking cavity.

[0046] Specifically, when the temperature value is greater than 105° C., it is considered that fat oxidation or Maillard reaction occurs in the food in the cooking chamber. Based on this, the collection device is controlled to start running so as to collect the aroma.

[0047] In some technical solutions, optionally, the temperature value of the food can be replaced by the temperature of the cooking cavity to reduce the difficulty of temperature measurement.

[0048] In some technical schemes, optionally, the cooking equipment includes a flavor sensor, and during the cooking process, the collection device is controlled to start running, including: obtaining the concentration of a preset product; when the concentration of the preset product is greater than the preset concentration, the collection device is controlled to start running; wherein the preset product includes at least one of the following: heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, and 2-pentylfuran.

[0049] In this technical solution, when fat oxidation or Maillard reaction occurs in the cooking cavity, a preset product is generated, and the preset product can be one or more of heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, and 2-pentylfuran. The preset products have corresponding odors, so the flavor sensor can be used to measure the concentration of the preset products, and then the measured concentration is compared with the preset concentration to determine the timing of starting the collection device.

[0050] In some technical solutions, optionally, the preset concentration is determined according to actual usage needs, which will not be described in detail here.

[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, a collecting device and a releasing device, the collecting device being used to collect steam in the cooking cavity to form condensed liquid, the releasing device being used to return the condensed liquid to the cooking cavity, the control device comprising: a starting unit, being used to control the starting operation of the collecting device during the cooking process; an acquiring unit, being used to acquire a pressure relief mode of the cooking device, the pressure relief mode comprising exhaust pressure relief and non-exhaust pressure relief; and a control unit, being used to control the operation of the releasing device according to a pressure relief scheme corresponding to the pressure relief mode during the pressure relief stage.

[0052] The technical solution of the present application proposes a control device for a cooking device, which can collect the aroma generated during the cooking process of the food in the cooking cavity, and then release the collected aroma by controlling the release device to operate during the pressure relief stage. At this time, the released aroma can participate in the cooking of the food in the cooking cavity again, thereby increasing the amount of aroma emitted by the food after cooking, thereby making the aroma of the cooked food richer and improving the taste of the food.

[0053] In the above technical solution, during the cooking process, due to heat, steam disturbance and other reasons, the original aroma substances of the food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure differences caused by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. A collection device is used to collect the aroma carried by the steam during the cooking process of the food, and release it in the pressure relief stage, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0054] In some technical solutions, optionally, the collection device collects the steam by condensation. The condensation method includes one or more of the following:

[0055] Plate / tube condensation, liquid condensation, refrigerant condensation, refrigeration equipment, gas cooling.

[0056] In the above technical solution, the pressure relief mode of the cooking device is obtained so as to determine the timing for the release device to release the aroma into the cooking cavity according to the pressure relief mode.

[0057] In this process, it is possible to reduce the situation in which, after the aroma is injected into the cooking cavity by the release device, the injected aroma is lost again due to the need to release pressure during the pressure relief stage.

[0058] In this process, the aroma injected into the cooking cavity is retained, so after cooking is finished, an aromatic effect can be created.

[0059] In some technical solutions, exhaust pressure relief can be optionally understood as achieving pressure relief by exhausting air to the outside of the cooking cavity; non-exhaust pressure relief, which is the opposite of exhaust pressure relief, can be understood as not achieving pressure relief by exhausting air to the outside of the cooking cavity.

[0060] Among them, non-exhaust pressure relief can rely on temperature exchange with the environment (air, water, including water cooling, wind cooling, natural cooling, etc.) to achieve pressure reduction, such as cooling the high-temperature steam in the cooking cavity by lowering the temperature in the cooking cavity, thereby achieving pressure reduction.

[0061] In addition, the control device of the cooking equipment proposed in this application also has the following additional technical features.

[0062] In some technical schemes, optionally, the control unit is used to: when the pressure relief method is exhaust pressure relief, control the operation of the release device according to the comparison result of the pressure in the cooking cavity and the preset pressure value; when the pressure relief method is non-exhaust pressure relief, control the operation of the release device at any time during the pressure relief stage.

[0063] In this technical solution, when the pressure relief method is exhaust pressure relief, the pressure in the cooking chamber is obtained and compared with the preset pressure value to determine the timing for controlling the release device to start running, so as to achieve the effect of cooking flavor enhancement without affecting the exhaust pressure relief.

[0064] When the pressure relief method is non-exhaust pressurization, there is no communication between the inside and outside of the cooking cavity during the pressure relief stage. At this time, the aroma in the cooking cavity is not discharged to the outside and is lost. Therefore, the release device can be controlled to operate at any time during the pressure relief stage according to actual needs to achieve aroma enhancement in the cooking cavity.

[0065] In some technical solutions, optionally, the control unit is used to: when the pressure in the cooking cavity is greater than a preset pressure value, control the release device to stop running; when the pressure in the cooking cavity is less than or equal to the preset pressure value, control the release device to start running.

[0066] In this technical solution, the pressure in the cooking cavity is compared with a preset pressure value to determine the pressure level in the cooking cavity. Specifically, when the pressure in the cooking cavity is greater than the preset pressure value, the pressure in the cooking cavity is considered to be high. Conversely, when the pressure in the cooking cavity is less than or equal to the preset pressure value, the pressure in the cooking cavity is considered to be low.

[0067] By controlling the release device to operate under low pressure, aroma supplement is performed in the later stage of the pressure release stage, so as to reduce the amount of aroma discharged from the cooking cavity along with the pressure release, thereby ensuring the aroma enhancement effect.

[0068] In addition, the release device returns the condensate to the cooking cavity. Therefore, when the pressure in the cooking cavity is not higher than the preset pressure value, the temperature of the condensate is lower than the current temperature in the cooking cavity. With the continuous return and release of the condensate, the temperature in the cooking cavity can be quickly reduced, thereby increasing the speed at which the pressure in the cooking cavity decreases.

[0069] In some technical solutions, optionally, the preset pressure value may be 20 kPa, or other values, which may be determined according to actual usage requirements.

[0070] In this technical solution, the synchronous operation of the collecting device and the releasing device can be achieved, that is, the collecting device is controlled to collect the fragrance while the releasing device is controlled to release the fragrance.

[0071] In some technical solutions, optionally, the preset pressure value may be 0 kPa, that is, normal pressure.

[0072] Specifically, when the pressure in the cooking cavity is lower than normal pressure, the release device is controlled to operate so as to reduce the requirements on the working performance of the release device, thereby reducing the manufacturing cost of the cooking device.

[0073] In some technical schemes, optionally, the starting unit is used to: control the collection device to start running when pressure fluctuations in the cooking cavity are detected; or control the collection device to start running after a preset time period has passed after pressure fluctuations in the cooking cavity are detected; wherein the value of the preset time period is greater than or equal to 1 minute.

[0074] In this technical solution, a determination condition is set for the start-up operation of the collection device. By obtaining the pressure fluctuation in the cooking cavity, whether the pressure in the cooking cavity fluctuates is used as the start timing for controlling the start-up operation of the collection device.

[0075] Specifically, in the early stages of cooking, ingredients produce or carry unpleasant flavors due to their living environment, storage environment and other factors. The unpleasant flavors will affect the taste of the ingredients after cooking. Therefore, during the operation of the collection device, the collection device needs to avoid the unpleasant flavors and avoid collecting the unpleasant flavors, which will affect the final flavor enhancement effect.

[0076] Based on this, the present application has pressure fluctuations in the cooking cavity. It is believed that when the cooking equipment has discharged the above-mentioned bad flavors from the cooking cavity, the collection device is controlled to start running so as to reduce the collection of bad flavors while collecting the aroma generated by the cooking process of the ingredients.

[0077] By setting a preset time length, time is provided to discharge the bad flavor in the cooking cavity as much as possible from the cooking cavity, thereby controlling the collection device to start collecting the aroma. In this process, the collection of bad flavors can be reduced, thereby improving the aroma enhancement effect.

[0078] In some technical solutions, optionally, the preset duration may be 1 minute, 2 minutes, or 30 seconds, and the value may be selected according to actual usage needs, which will not be elaborated here.

[0079] In some technical solutions, the pressure in the cooking cavity fluctuates, which can be understood as, within a period of time, the pressure in the cooking cavity changes greater than a set value more times than a set number.

[0080] Specifically, the period of time may be 30 seconds, one minute or other values. The set value may be 3 kPa, 5 kPa or other values, and the set number of times may be 3, 5 or other values.

[0081] In the above technical solution, a period of time, a set value and a set number of times can be determined according to actual use needs, and will not be described in detail here.

[0082] In some technical solutions, optionally, a starting unit is used to: obtain the temperature value of the food in the cooking chamber; when the temperature value is greater than a preset temperature value, control the collection device to start running; wherein the preset temperature value is greater than or equal to 105°C.

[0083] In this technical solution, when fat oxidation or Maillard reaction occurs in the cooking cavity, the temperature environment in the cooking cavity needs to be supported. Based on this, whether fat oxidation or Maillard reaction occurs can be determined by the temperature of the food in the cooking cavity.

[0084] Specifically, when the temperature value is greater than 105° C., it is considered that fat oxidation or Maillard reaction occurs in the food in the cooking chamber. Based on this, the collection device is controlled to start running so as to collect the aroma.

[0085] In some technical solutions, optionally, the temperature value of the food can be replaced by the temperature of the cooking cavity to reduce the difficulty of temperature measurement.

[0086] In some technical schemes, optionally, the starting unit is used to: obtain the concentration of a preset product; when the concentration of the preset product is greater than the preset concentration, control the collection device to start running; wherein the preset product includes at least one of the following: heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, and 2-pentylfuran.

[0087] In this technical solution, when fat oxidation or Maillard reaction occurs in the cooking cavity, a preset product is generated, and the preset product can be one or more of heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, and 2-pentylfuran. The preset products have corresponding odors, so the flavor sensor can be used to measure the concentration of the preset products, and then the measured concentration is compared with the preset concentration to determine the timing of starting the collection device.

[0088] In some technical solutions, optionally, the preset concentration is determined according to actual usage needs, which will not be described in detail here.

[0089] 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.

[0090] 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.

[0091] According to a fifth aspect of the present invention, there is provided a cooking device, comprising: a control device as described above for any cooking device; and / or a readable storage medium as described above.

[0092] According to a sixth aspect of the present invention, the present invention provides a cooking device, comprising: a cooking cavity; a collecting device connected to the cooking cavity; a releasing device connected to the cooking cavity and the collecting device; and a controller connected to the collecting device and the releasing device, for executing the steps of a control method for a cooking device as described above.

[0093] In some technical solutions, optionally, the collecting device includes: a condensation structure; a collecting channel connected to the cooking cavity and the condensation structure; and a pressure valve provided in the collecting channel, located on a side close to the cooking cavity.

[0094] In this technical solution, the pressure valve is connected to the condensation structure through the collection channel, so that automatic control of whether the collection device collects the aroma can be achieved based on the pressure valve.

[0095] In some technical solutions, optionally, the release device includes: a reflux channel, and the reflux channel connects the condensation structure and the cooking cavity.

[0096] 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.

[0097] 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

[0098] 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:

[0099] Figure 1 A schematic flow chart of a method for controlling a cooking device in an embodiment of the present application is shown;

[0100] Figure 2 A schematic diagram of the structure of a cooking device in an embodiment of the present application is shown;

[0101] Figure 3 One of the schematic diagrams showing the pressure and time of the cooking cavity in the embodiment of the present application;

[0102] Figure 4 A second schematic diagram showing pressure and time of a cooking cavity in an embodiment of the present application;

[0103] Figure 5 A third schematic diagram showing the pressure and time of the cooking cavity in the embodiment of the present application;

[0104] Figure 6 A fourth schematic diagram showing pressure and time of a cooking cavity in an embodiment of the present application;

[0105] Figure 7 A fifth schematic diagram showing pressure and time of a cooking cavity in an embodiment of the present application;

[0106] Figure 8 A schematic block diagram of a control device for a cooking device in an embodiment of the present application is shown;

[0107] Fig. 9 A schematic block diagram of a control device for another cooking device in an embodiment of the present application is shown.

[0108] in, Figure 2 The corresponding relationship between the reference numerals and the component names is as follows:

[0109] 202 cooking cavity, 204 collecting device, 2042 condensing structure, 2044 collecting channel, 2046 pressure valve, 206 releasing device, 2062 reflux channel, 208 controller, 210 main body, 212 cover. DETAILED DESCRIPTION

[0110] 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.

[0111] 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.

[0112] In one embodiment of the present application, Figure 1 and Figure 2 As shown, a control method for a cooking device is provided, the cooking device includes a cooking cavity 202, a collecting device 204 and a releasing device 206, the collecting device 204 is used to collect steam in the cooking cavity 202 to form condensed liquid, and the releasing device 206 is used to return the condensed liquid to the cooking cavity 202, and the control method includes:

[0113] Step 102, during the cooking process, controlling the collection device to start operation;

[0114] Step 104, obtaining a pressure relief mode of the cooking device, the pressure relief mode including exhaust pressure relief and non-exhaust pressure relief;

[0115] Step 106, in the pressure relief stage, the release device is controlled to operate according to the pressure relief scheme corresponding to the pressure relief method.

[0116] The embodiment of the present application proposes a control method for a cooking device. By running the control method, the aroma generated during the cooking process of the food in the cooking cavity can be collected, and then in the pressure relief stage, the release device is controlled to operate so as to release the collected aroma. At this time, the released aroma can participate in the cooking of the food in the cooking cavity again, thereby increasing the amount of aroma emitted by the food after cooking, thereby making the aroma of the cooked food richer and improving the taste of the food.

[0117] In the above embodiment, during the cooking process, due to heat, steam disturbance and other reasons, the original aroma substances of the food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure differences caused by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. A collection device is used to collect the aroma carried by the steam during the cooking process and release it in the pressure relief stage, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0118] In some embodiments, optionally, the collection device collects the steam by condensation, wherein the condensation method includes one or more of the following:

[0119] Plate / tube condensation, liquid condensation, refrigerant condensation, refrigeration equipment, gas cooling.

[0120] In the above embodiment, the pressure relief mode of the cooking device is obtained so as to determine the timing for the release device to release the aroma into the cooking cavity according to the pressure relief mode.

[0121] In this process, it is possible to reduce the situation in which, after the aroma is injected into the cooking cavity by the release device, the injected aroma is lost again due to the need to release pressure during the pressure relief stage.

[0122] In this process, the aroma injected into the cooking cavity is retained, so after cooking is finished, an aromatic effect can be created.

[0123] In some embodiments, optionally, exhaust pressure relief can be understood as achieving pressure relief by exhausting air to the outside of the cooking cavity; non-exhaust pressure relief, which is the opposite of exhaust pressure relief, can be understood as achieving pressure relief without exhausting air to the outside of the cooking cavity.

[0124] Among them, non-exhaust pressure relief can rely on temperature exchange with the environment (air, water, including water cooling, wind cooling, natural cooling, etc.) to achieve pressure reduction, such as cooling the high-temperature steam in the cooking cavity by lowering the temperature in the cooking cavity, thereby achieving pressure reduction.

[0125] In some embodiments, optionally, the release device 206 can also return the condensed liquid to the cooking cavity by heating and evaporation, or by atomization.

[0126] In some embodiments, optionally, the release device 206 returns the condensed liquid to the cooking cavity and also releases the condensed liquid outside the cooking cavity to enhance the ambient aroma.

[0127] In some embodiments, optionally, during the pressure relief stage, the release device is controlled to operate according to a pressure relief scheme corresponding to the pressure relief method, including: when the pressure relief method is exhaust pressure relief, the release device is controlled to operate according to a comparison result between the pressure in the cooking cavity and a preset pressure value; when the pressure relief method is non-exhaust pressure relief, the release device is controlled to operate at any time during the pressure relief stage.

[0128] In this embodiment, when the pressure relief method is exhaust pressure relief, the pressure in the cooking chamber is obtained and compared with the preset pressure value to determine the timing for controlling the release device to start running, so as to achieve the effect of cooking flavor enhancement without affecting the exhaust pressure relief.

[0129] When the pressure relief method is non-exhaust pressurization, there is no communication between the inside and outside of the cooking cavity during the pressure relief stage. At this time, the aroma in the cooking cavity is not discharged to the outside and is lost. Therefore, the release device can be controlled to operate at any time during the pressure relief stage according to actual needs to achieve aroma enhancement in the cooking cavity.

[0130] In some embodiments, optionally, based on the comparison result between the pressure in the cooking cavity and the preset pressure value, the operation of the release device is controlled, including: when the pressure in the cooking cavity is greater than the preset pressure value, the release device is controlled to stop operating; when the pressure in the cooking cavity is less than or equal to the preset pressure value, the release device is controlled to start operating.

[0131] In this embodiment, the pressure in the cooking cavity is compared with a preset pressure value to determine the pressure level in the cooking cavity. Specifically, when the pressure in the cooking cavity is greater than the preset pressure value, the pressure in the cooking cavity is considered to be high. Conversely, when the pressure in the cooking cavity is less than or equal to the preset pressure value, the pressure in the cooking cavity is considered to be low.

[0132] By controlling the release device to operate under low pressure, aroma supplement is performed in the later stage of the pressure release stage, so as to reduce the amount of aroma discharged from the cooking cavity along with the pressure release, thereby ensuring the aroma enhancement effect.

[0133] In addition, the release device returns the condensate to the cooking cavity. Therefore, when the pressure in the cooking cavity is not higher than the preset pressure value, the temperature of the condensate is lower than the current temperature in the cooking cavity. With the continuous return and release of the condensate, the temperature in the cooking cavity can be quickly reduced, thereby increasing the speed at which the pressure in the cooking cavity decreases.

[0134] In some embodiments, optionally, the preset pressure value may be 20 kPa, or other values, which may be determined according to actual usage requirements.

[0135] In this embodiment, the collection device and the release device can be operated synchronously, that is, the collection device is controlled to collect the fragrance while the release device is controlled to release the fragrance.

[0136] In some embodiments, optionally, the preset pressure value may be 0 kPa, that is, normal pressure.

[0137] Specifically, when the pressure in the cooking cavity is lower than normal pressure, the release device is controlled to operate so as to reduce the requirements on the working performance of the release device, thereby reducing the manufacturing cost of the cooking device.

[0138] In some embodiments, optionally, during the cooking process, the collection device is controlled to start running, including: upon detecting pressure fluctuations in the cooking cavity, the collection device is controlled to start running; or after a preset time period after detecting pressure fluctuations in the cooking cavity, the collection device is controlled to start running; wherein the preset time period is greater than or equal to 1 minute.

[0139] In this embodiment, a determination condition is set for the start-up operation of the collection device. By obtaining the pressure fluctuation in the cooking cavity, whether the pressure in the cooking cavity fluctuates is used as the start timing for controlling the start-up operation of the collection device.

[0140] Specifically, in the early stages of cooking, ingredients produce or carry unpleasant flavors due to their living environment, storage environment and other factors. The unpleasant flavors will affect the taste of the ingredients after cooking. Therefore, during the operation of the collection device, the collection device needs to avoid the unpleasant flavors and avoid collecting the unpleasant flavors, which will affect the final flavor enhancement effect.

[0141] Based on this, the present application has pressure fluctuations in the cooking cavity. It is believed that when the cooking equipment has discharged the above-mentioned bad flavors from the cooking cavity, the collection device is controlled to start running so as to reduce the collection of bad flavors while collecting the aroma generated by the cooking process of the ingredients.

[0142] By setting a preset time length, time is provided to discharge the bad flavor in the cooking cavity as much as possible from the cooking cavity, thereby controlling the collection device to start collecting the aroma. In this process, the collection of bad flavors can be reduced, thereby improving the aroma enhancement effect.

[0143] In some embodiments, optionally, the preset duration may be 1 minute, 2 minutes, or 30 seconds, and the value may be selected according to actual usage needs, which will not be elaborated here.

[0144] In some embodiments, the pressure in the cooking cavity fluctuates, which can be understood as, within a period of time, the pressure in the cooking cavity changes greater than a set value more times than a set number.

[0145] Specifically, the period of time may be 30 seconds, one minute or other values. The set value may be 3 kPa, 5 kPa or other values, and the set number of times may be 3, 5 or other values.

[0146] In the above embodiment, a period of time, a set value and a set number of times can be determined according to actual usage needs, and will not be described in detail here.

[0147] In some embodiments, optionally, during the cooking process, the control collection device starts running, including: obtaining the temperature value of the food in the cooking cavity; when the temperature value is greater than a preset temperature value, the control collection device starts running; wherein the preset temperature value is greater than or equal to 105°C.

[0148] In this embodiment, when fat oxidation or Maillard reaction occurs in the cooking cavity, the temperature environment in the cooking cavity needs to be supported. Based on this, whether fat oxidation or Maillard reaction occurs can be determined by the temperature of the food in the cooking cavity.

[0149] Specifically, when the temperature value is greater than 105° C., it is considered that fat oxidation or Maillard reaction occurs in the food in the cooking chamber. Based on this, the collection device is controlled to start running so as to collect the aroma.

[0150] In some embodiments, optionally, the temperature value of the food can be replaced by the temperature of the cooking cavity to reduce the difficulty of temperature measurement.

[0151] In some embodiments, optionally, the cooking device includes a flavor sensor, and during the cooking process, the collection device is controlled to start running, including: obtaining the concentration of a preset product; when the concentration of the preset product is greater than the preset concentration, the collection device is controlled to start running; wherein the preset product includes at least one of the following: heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, and 2-pentylfuran.

[0152] In this embodiment, when fat oxidation or Maillard reaction occurs in the cooking chamber, a preset product is generated, and the preset product can be one or more of heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, and 2-pentylfuran. The preset products have corresponding odors, so the flavor sensor can be used to measure the concentration of the preset products, and then the measured concentration is compared with the preset concentration to determine the timing of starting the collection device.

[0153] In some embodiments, optionally, the preset concentration is determined according to actual usage needs, which will not be elaborated here.

[0154] In one embodiment, pressure cooking is often accompanied by exhaust. At this time, the saturated steam in the cooking chamber and the flavor substances of the food cooked will be continuously discharged. If the exhaust is taken for a long time, the aroma produced by the food cooking will be discharged, thereby reducing the flavor of the food after boiling. In the early stage of cooking, the ingredients often have bad flavors due to the living environment of the ingredients themselves and the storage environment when they are sold. If they can be exhausted in time, the flavor and taste can be more intense.

[0155] Based on this, the cooking process of cooking equipment includes:

[0156] S1: The user puts in the ingredients and starts cooking (the program can be designed by the user or the default program on the interface).

[0157] S2: When the pressure set in the cooking cavity is reached, the sensor (temperature sensor or pressure sensor, displacement sensor, when the temperature drops by 1°C, the pressure drops by about 4kPa-5kPa) is used to determine whether there is pressure fluctuation in the cooking cavity, or the cooking cavity is connected to the external environment, or the pressure valve moves upward or exhausts (exhaust is used below to refer to the several situations described in this step).

[0158] S3: After step 2 runs for 1 minute, the collection device is started. Since the temperature of the condensation structure in the collection device is lower than that of the high-pressure steam, the steam will quickly cool down and condense after exhaust. Or when fat oxidation or Maillard reaction occurs during cooking, collection begins (the prerequisite for collection is exhaust). This step can be identified by temperature. For example, a flavor reaction will occur when the temperature exceeds 105°C, or it can be identified by a flavor sensor.

[0159] S4: When cooking enters the pressure release stage, determine whether the phenomenon in step 2 exists, that is, no exhaust. At this time, the collected gas can be released into the cooking chamber during the cooling and pressure release stage. The release method can be injected into the cooking chamber through a one-way valve (the pressure in the cooking chamber drops below 10kPa) or refluxed into the cooking chamber through a pump (pressure is not limited); if exhaust exists, wait until the pressure drops to 20kPa or below before releasing.

[0160] by Figure 3 For example, during pressure cooking, when the set pressure is reached, the pressure and temperature will cause the surface substances of the food to dissolve, and their main chemical components are hexanal and earth bromide (mainly fish, livestock and poultry). At this time, the pressure valve is lifted to exhaust air, which can effectively remove these substances. The set pressure can be set according to the actual design needs.

[0161] The exhaust gas is then cooled and collected, and the flavor substances in these condensates will be greatly increased. The timing of collection is to determine when fat oxidation or Maillard reaction occurs during the cooking process, and the products include heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, and 2-pentylfuran. If two or more products appear, they can be collected.

[0162] Judgment of release timing: There are two modes when the pressure cooking appliance is releasing pressure. One is no exhaust, that is, the pressure valve is not lifted up, and the pressure is reduced by temperature exchange with the environment (air, water, including water cooling, air cooling, natural cooling, etc.). This method can spray the collected substances back into the food again without exhausting. The second method is to exhaust continuously, that is, the pressure valve is lifted up to discharge the hot steam in the pot. This condition is best to spray back after the pressure reaches 20kPa or below. At this time, because the pressure has not reached normal pressure, there may still be exhaust action, which can be collected while reflux. Another advantage of back spraying is that because the temperature of the back spray is low, the pressure reduction speed can be increased. In addition, when the pressure drops to normal pressure, back spraying is also possible, and it is more favorable to equipment requirements, manufacturability, etc.

[0163] In one embodiment, the exhaust action can be performed at different positions throughout the cooking stage according to different pressure cooking methods. Figure 4 As shown, during pressure cooking, there is a situation where the exhaust is not performed at the beginning and then the exhaust is performed. At this time, the collecting device can be performed after re-boiling. Figure 5 As shown in the figure, the pressure reduction is achieved by continuous exhaust. Figure 6 As shown in , it indicates that there are pressure changes during the cooking process, such as high pressure first and then low pressure, or low pressure first and then high pressure. Figure 7 As shown, it represents that there is exhaust action during the boost process, and the pressure is boosted while exhausting.

[0164] In one embodiment, if Figure 8 As shown, the present invention provides a control device 800 for a cooking device, the cooking device comprising a cooking cavity, a collecting device and a releasing device, the collecting device being used to collect steam in the cooking cavity to form condensed liquid, the releasing device being used to return the condensed liquid to the cooking cavity, the control device comprising: a starting unit 802, being used to control the starting operation of the collecting device during the cooking process; an acquiring unit 804, being used to acquire a pressure relief mode of the cooking device, the pressure relief mode comprising exhaust pressure relief and non-exhaust pressure relief; a control unit 806, being used to control the operation of the releasing device according to a pressure relief scheme corresponding to the pressure relief mode during the pressure relief stage.

[0165] The embodiment of the present application proposes a control device 800 for a cooking device, which can collect the aroma generated during the cooking process of the food in the cooking cavity, and then release the collected aroma by controlling the release device to operate during the pressure relief stage. At this time, the released aroma can participate in the cooking of the food in the cooking cavity again, thereby increasing the amount of aroma emitted by the food after cooking, thereby making the aroma of the cooked food richer and improving the taste of the food.

[0166] In the above embodiment, during the cooking process, due to heat, steam disturbance and other reasons, the original aroma substances of the food evaporate into the air around the food. If they are not collected, these aroma substances will be diffused into the air due to the difference in internal and external pressure differences caused by cooking, resulting in the loss of aroma substances. This will lead to a reduction in the aroma of the food after cooking. A collection device is used to collect the aroma carried by the steam during the cooking process and release it in the pressure relief stage, thereby reducing the loss of the aroma of the food. At the same time, there is no need to supplement the aroma to ensure the concentration of the aroma to the greatest extent.

[0167] In some embodiments, optionally, the collection device collects the steam by condensation, wherein the condensation method includes one or more of the following:

[0168] Plate / tube condensation, liquid condensation, refrigerant condensation, refrigeration equipment, gas cooling.

[0169] In the above embodiment, the pressure relief mode of the cooking device is obtained so as to determine the timing for the release device to release the aroma into the cooking cavity according to the pressure relief mode.

[0170] In this process, it is possible to reduce the situation in which, after the aroma is injected into the cooking cavity by the release device, the injected aroma is lost again due to the need to release pressure during the pressure relief stage.

[0171] In this process, the aroma injected into the cooking cavity is retained, so after cooking is finished, an aromatic effect can be created.

[0172] In some embodiments, optionally, exhaust pressure relief can be understood as achieving pressure relief by exhausting air to the outside of the cooking cavity; non-exhaust pressure relief, which is the opposite of exhaust pressure relief, can be understood as achieving pressure relief without exhausting air to the outside of the cooking cavity.

[0173] Among them, non-exhaust pressure relief can rely on temperature exchange with the environment (air, water, including water cooling, wind cooling, natural cooling, etc.) to achieve pressure reduction, such as cooling the high-temperature steam in the cooking cavity by lowering the temperature in the cooking cavity, thereby achieving pressure reduction.

[0174] In some embodiments, optionally, the control unit 806 is used to: when the pressure relief method is exhaust pressure relief, control the operation of the release device according to the comparison result between the pressure in the cooking cavity and the preset pressure value; when the pressure relief method is non-exhaust pressure relief, control the operation of the release device at any time during the pressure relief stage.

[0175] In this embodiment, when the pressure relief method is exhaust pressure relief, the pressure in the cooking chamber is obtained and compared with the preset pressure value to determine the timing for controlling the release device to start running, so as to achieve the effect of cooking flavor enhancement without affecting the exhaust pressure relief.

[0176] When the pressure relief method is non-exhaust pressurization, there is no communication between the inside and outside of the cooking cavity during the pressure relief stage. At this time, the aroma in the cooking cavity is not discharged to the outside and is lost. Therefore, the release device can be controlled to operate at any time during the pressure relief stage according to actual needs to achieve aroma enhancement in the cooking cavity.

[0177] In some embodiments, optionally, the control unit 806 is used to: when the pressure in the cooking cavity is greater than a preset pressure value, control the release device to stop running; when the pressure in the cooking cavity is less than or equal to the preset pressure value, control the release device to start running.

[0178] In this embodiment, the pressure in the cooking cavity is compared with a preset pressure value to determine the pressure level in the cooking cavity. Specifically, when the pressure in the cooking cavity is greater than the preset pressure value, the pressure in the cooking cavity is considered to be high. Conversely, when the pressure in the cooking cavity is less than or equal to the preset pressure value, the pressure in the cooking cavity is considered to be low.

[0179] By controlling the release device to operate under low pressure, aroma supplement is performed in the later stage of the pressure release stage, so as to reduce the amount of aroma discharged from the cooking cavity along with the pressure release, thereby ensuring the aroma enhancement effect.

[0180] In addition, the release device returns the condensate to the cooking cavity. Therefore, when the pressure in the cooking cavity is not higher than the preset pressure value, the temperature of the condensate is lower than the current temperature in the cooking cavity. With the continuous return and release of the condensate, the temperature in the cooking cavity can be quickly reduced, thereby increasing the speed at which the pressure in the cooking cavity decreases.

[0181] In some embodiments, optionally, the preset pressure value may be 20 kPa, or other values, which may be determined according to actual usage requirements.

[0182] In this embodiment, the collection device and the release device can be operated synchronously, that is, the collection device is controlled to collect the fragrance while the release device is controlled to release the fragrance.

[0183] In some embodiments, optionally, the preset pressure value may be 0 kPa, that is, normal pressure.

[0184] Specifically, when the pressure in the cooking cavity is lower than normal pressure, the release device is controlled to operate so as to reduce the requirements on the working performance of the release device, thereby reducing the manufacturing cost of the cooking device.

[0185] In some embodiments, optionally, the starting unit 802 is used to: control the collection device to start running when pressure fluctuations in the cooking cavity are detected; or control the collection device to start running after a preset time has passed after pressure fluctuations in the cooking cavity are detected; wherein the value of the preset time is greater than or equal to 1 minute.

[0186] In this embodiment, a determination condition is set for the start-up operation of the collection device. By obtaining the pressure fluctuation in the cooking cavity, whether the pressure in the cooking cavity fluctuates is used as the start timing for controlling the start-up operation of the collection device.

[0187] Specifically, in the early stages of cooking, ingredients produce or carry unpleasant flavors due to their living environment, storage environment and other factors. The unpleasant flavors will affect the taste of the ingredients after cooking. Therefore, during the operation of the collection device, the collection device needs to avoid the unpleasant flavors and avoid collecting the unpleasant flavors, which will affect the final flavor enhancement effect.

[0188] Based on this, the present application has pressure fluctuations in the cooking cavity. It is believed that when the cooking equipment has discharged the above-mentioned bad flavors from the cooking cavity, the collection device is controlled to start running so as to reduce the collection of bad flavors while collecting the aroma generated by the cooking process of the ingredients.

[0189] By setting a preset time length, time is provided to discharge the bad flavor in the cooking cavity as much as possible from the cooking cavity, thereby controlling the collection device to start collecting the aroma. In this process, the collection of bad flavors can be reduced, thereby improving the aroma enhancement effect.

[0190] In some embodiments, optionally, the preset duration may be 1 minute, 2 minutes, or 30 seconds, and the value may be selected according to actual usage needs, which will not be elaborated here.

[0191] In some embodiments, the pressure in the cooking cavity fluctuates, which can be understood as, within a period of time, the pressure in the cooking cavity changes greater than a set value more times than a set number.

[0192] Specifically, the period of time may be 30 seconds, one minute or other values. The set value may be 3 kPa, 5 kPa or other values, and the set number of times may be 3, 5 or other values.

[0193] In the above embodiment, a period of time, a set value and a set number of times can be determined according to actual usage needs, and will not be described in detail here.

[0194] In some embodiments, optionally, the starting unit 802 is used to: obtain the temperature value of the food in the cooking cavity; when the temperature value is greater than a preset temperature value, control the collection device to start running; wherein the preset temperature value is greater than or equal to 105°C.

[0195] In this embodiment, when fat oxidation or Maillard reaction occurs in the cooking cavity, the temperature environment in the cooking cavity needs to be supported. Based on this, whether fat oxidation or Maillard reaction occurs can be determined by the temperature of the food in the cooking cavity.

[0196] Specifically, when the temperature value is greater than 105° C., it is considered that fat oxidation or Maillard reaction occurs in the food in the cooking chamber. Based on this, the collection device is controlled to start running so as to collect the aroma.

[0197] In some embodiments, optionally, the temperature value of the food can be replaced by the temperature of the cooking cavity to reduce the difficulty of temperature measurement.

[0198] In some embodiments, optionally, the starting unit 802 is used to: obtain the concentration of a preset product; when the concentration of the preset product is greater than the preset concentration, control the collection device to start running; wherein the preset product includes at least one of the following: heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, and 2-pentylfuran.

[0199] In this embodiment, when fat oxidation or Maillard reaction occurs in the cooking chamber, a preset product is generated, and the preset product can be one or more of heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, and 2-pentylfuran. The preset products have corresponding odors, so the flavor sensor can be used to measure the concentration of the preset products, and then the measured concentration is compared with the preset concentration to determine the timing of starting the collection device.

[0200] In some embodiments, optionally, the preset concentration is determined according to actual usage needs, which will not be elaborated here.

[0201] In one embodiment, if Fig. 9 As shown, the present invention provides a control device 900 for a cooking device, including a processor 902 and a memory 904, wherein the memory 904 stores programs or instructions that can be run on the processor 902, and when the programs or instructions are executed by the processor 902, the steps of any of the above methods are implemented.

[0202] 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.

[0203] 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.

[0204] In one embodiment, if Figure 2 As shown, the present invention provides a cooking device, comprising: a cooking cavity 202; a collecting device 204, connected to the cooking cavity 202; a releasing device 206, connected to the cooking cavity 202 and the collecting device 204; a controller 208, connected to the collecting device 204 and the releasing device 206, for executing the steps of the control method of the cooking device as described above.

[0205] In some embodiments, optionally, the collecting device 204 includes: a condensation structure 2042; a collecting channel 2044 connected to the cooking cavity 202 and the condensation structure 2042; and a pressure valve 2046 disposed in the collecting channel 2044, located on a side close to the cooking cavity 202.

[0206] In this embodiment, the pressure valve 2046 is connected to the condensation structure 2042 through the collection channel 2044, so that automatic control of whether the collection device 204 collects aroma can be achieved based on the pressure valve 2046.

[0207] In some embodiments, optionally, the release device 206 includes: a reflux channel 2062 , and the reflux channel 2062 connects the condensation structure 2042 and the cooking cavity 202 .

[0208] In some embodiments, optionally, the cooking device includes a body 210 and a cover 212 , wherein the body 210 and the cover 212 enclose a cooking cavity 202 .

[0209] In some embodiments, optionally, the reflux channel 2062 is provided with a one-way valve so as to transport the condensate in the condensation structure 2042 to the cooking cavity 202 .

[0210] In some embodiments, optionally, the reflux channel 2062 is provided with a pump to pump the condensate in the condensation structure 2042 to the cooking cavity 202 .

[0211] In some embodiments, optionally, the cooking device includes one of the following: an electric rice cooker, an electric pressure cooker, and an electric steamer.

[0212] 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.

[0213] 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.

[0214] 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.

[0215] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises a cooking cavity, a collecting device and a releasing device, wherein the collecting device is used to collect steam in the cooking cavity to form condensed liquid, and the releasing device is used to return the condensed liquid to the cooking cavity. The control method comprises: During the cooking process, controlling the collecting device to start operation; Obtaining a pressure relief mode of the cooking device, wherein the pressure relief mode includes exhaust pressure relief and non-exhaust pressure relief; During the pressure relief stage, the release device is controlled to operate according to a pressure relief scheme corresponding to the pressure relief mode.

2. The control method of the cooking device according to claim 1, characterized in that: In the pressure relief stage, controlling the release device to operate according to the pressure relief scheme corresponding to the pressure relief mode includes: When the pressure relief method is exhaust pressure relief, the release device is controlled to operate according to a comparison result between the pressure in the cooking cavity and a preset pressure value; When the pressure relief mode is non-exhaust pressure relief, the release device is controlled to operate at any time during the pressure relief stage.

3. The control method of the cooking device according to claim 2, characterized in that: The step of controlling the release device to operate according to a comparison result between the pressure in the cooking cavity and a preset pressure value comprises: When the pressure in the cooking cavity is greater than the preset pressure value, controlling the release device to stop operating; When the pressure in the cooking cavity is less than or equal to the preset pressure value, the release device is controlled to start operating.

4. The control method of a cooking device according to any one of claims 1 to 3, characterized in that: During the cooking process, controlling the collecting device to start operation includes: When a pressure fluctuation in the cooking cavity is detected, controlling the collecting device to start operation; or After detecting that the pressure in the cooking cavity fluctuates for a preset period of time, controlling the collecting device to start operating; The preset duration is greater than or equal to 1 minute.

5. The control method of a cooking device according to any one of claims 1 to 3, characterized in that: During the cooking process, controlling the collecting device to start operation includes: Obtaining the temperature value of the food in the cooking chamber; When the temperature value is greater than a preset temperature value, controlling the collection device to start operation; Wherein, the preset temperature value is greater than or equal to 105°C.

6. The control method of a cooking device according to any one of claims 1 to 3, characterized in that: The cooking device includes a flavor sensor, and during the cooking process, the collecting device is controlled to start operation, including: Obtaining the concentration of a preset product; When the concentration of the preset product is greater than the preset concentration, controlling the collection device to start operation; Wherein, the preset product includes at least one of the following: Heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, 2-pentylfuran.

7. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity, a collecting device and a releasing device, wherein the collecting device is used to collect steam in the cooking cavity to form condensed liquid, and the releasing device is used to return the condensed liquid to the cooking cavity, and the control device comprises: A starting unit, used to control the collection device to start operation during the cooking process; An acquisition unit, used for acquiring a pressure relief mode of the cooking device, wherein the pressure relief mode includes exhaust pressure relief and non-exhaust pressure relief; The control unit is used to control the operation of the release device according to the pressure relief scheme corresponding to the pressure relief mode during the pressure relief stage.

8. 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 6 are implemented.

9. 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 6 are implemented.

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

11. A cooking device, characterized in that: include: Cooking chamber; a collecting device, connected to the cooking cavity; a releasing device, connected to the cooking cavity and the collecting device; A controller, connected to the collecting device and the releasing device, is used to execute the steps of the control method of the cooking device as described in any one of claims 1 to 6.

12. The cooking device according to claim 11, characterized in that The collecting device comprises: Condensation structure; a collecting channel, communicating with the cooking cavity and the condensing structure; The pressure valve is arranged in the collecting channel and is located at a side close to the cooking cavity.

13. The cooking device according to claim 12, characterized in that The release device comprises: A reflux channel is provided, wherein the reflux channel communicates with the condensation structure and the cooking cavity.

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