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

Abstract

The application provides a cooking device and a control method, device and readable storage medium thereof. The cooking device 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 a condensed liquid. The releasing device is used for returning the condensed liquid to the cooking cavity. The control method comprises: controlling the collecting device to start operation in a cooking process; obtaining a pressure relief mode of the cooking device, the pressure relief mode comprising exhaust pressure relief and non-exhaust pressure relief; and controlling the releasing device to operate according to a pressure relief scheme corresponding to the pressure relief mode in a pressure relief stage.

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] During the cooking process, rice releases aroma, 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 method for controlling 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 cooking equipment.

[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, a control method for a cooking device is provided, wherein the cooking device includes 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 includes: 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; and during the pressure relief stage, controlling the release device to operate according to a pressure relief scheme corresponding to the pressure relief mode.

[0013] The technical solution of this application provides a control method for cooking equipment. By operating this control method, the aroma generated by the cooking process of ingredients in the cooking chamber is collected and then released during the pressure relief phase by controlling the operation of a release device. The released aroma can then be re-entrained into the cooking process of the ingredients in the cooking chamber, thereby increasing the amount of aroma emitted by the ingredients after cooking, thereby enriching the aroma of the cooked ingredients and improving the taste of the ingredients.

[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 generated by cooking, resulting in the loss of aroma substances, which will lead to a decrease 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 during the pressure relief stage, 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, the collection device can optionally collect steam by condensation, wherein 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 using the release device, the injected aroma is lost again due to the need for pressure relief during the pressure relief stage.

[0019] During this process, the aroma injected into the cooking cavity is retained, so after cooking is completed, an aroma-filled 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 achieving pressure relief without 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, air cooling, natural cooling, etc.) to achieve pressure reduction, such as by lowering the temperature in the cooking cavity to cool the high-temperature steam in the cooking cavity, thereby achieving pressure reduction.

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

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

[0024] In this technical solution, in the case of exhaust pressure relief, by obtaining the pressure in the cooking cavity and comparing the obtained pressure with the preset pressure value, the timing of controlling the release device to start operating is determined, so as to realize the effect of cooking aroma enhancement without affecting exhaust pressure relief.

[0025] In the case of non-exhaust pressure relief, there is no communication between the inside and outside of the cooking cavity in the pressure relief stage, at this time, the aroma in the cooking cavity also does not exist to be discharged outward and is lost, so the release device can be controlled to operate at any time in the pressure relief stage according to the actual use needs to realize the aroma enhancement into the cooking cavity.

[0026] In some technical solutions, the release device is controlled to operate according to the comparison result of the pressure in the cooking cavity and the preset pressure value, including: in the case that the pressure in the cooking cavity is greater than the preset pressure value, the release device is controlled to stop operating; in the case that 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, by comparing the pressure in the cooking cavity with the preset pressure value, the judgment of the pressure in the cooking cavity is realized, specifically, in the case that the pressure in the cooking cavity is greater than the preset pressure value, it is considered that the pressure in the cooking cavity is high, otherwise, in the case that the pressure in the cooking cavity is less than or equal to the preset pressure value, it is considered that the pressure in the cooking cavity is low.

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

[0029] In addition, the release device is to return the condensed liquid to the cooking cavity, therefore, in the case that the pressure in the cooking cavity is not higher than the preset pressure value, the temperature of the above-mentioned condensed liquid is lower than the current temperature in the cooking cavity, and with the continuous return and release of the condensed liquid, the temperature in the cooking cavity can be rapidly reduced, thereby increasing the descending speed of the pressure in the cooking cavity.

[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 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.

[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 solutions, optionally, during the cooking process, the collection device is controlled to start running, including: when pressure fluctuations in the cooking cavity are detected, the collection device is controlled to start running; or after a preset time period after pressure fluctuations in the cooking cavity are detected, 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, the start-up timing of the collection device is controlled based on whether the pressure in the cooking cavity fluctuates.

[0037] Specifically, in the early stages of cooking, ingredients produce or carry unpleasant flavors due to factors such as their living environment and storage environment. The above-mentioned 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 above-mentioned unpleasant flavors to avoid collecting the above-mentioned unpleasant flavors and affecting the final flavor enhancement effect.

[0038] Based on this, the present application has pressure fluctuations in the cooking cavity, and it is believed that the cooking equipment has discharged the above-mentioned bad flavors from the cooking cavity. At this time, the control collection device is started to operate 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, the unpleasant flavor in the cooking cavity can be expelled from the cooking cavity as much as possible, thereby controlling the collection device to start collecting aroma. In this process, the collection of unpleasant 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. The value may be selected according to actual usage needs and will not be elaborated here.

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

[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. 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 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.

[0045] In this technical solution, when fat oxidation or Maillard reaction occurs in the cooking chamber, the temperature environment in the cooking chamber 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 chamber.

[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 cavity. Based on this, the collection device is controlled to start running to achieve aroma collection.

[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 solutions, 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 products include 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 the Maillard reaction occurs in the cooking chamber, predetermined products are produced. These predetermined products may 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. These predetermined products have corresponding odors, and the flavor sensor can be used to measure the concentration of these predetermined products. The measured concentration is then compared with the predetermined concentration to determine when to activate 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, a control device for a cooking device is provided. The cooking device includes a cooking cavity, a collecting device, and a releasing device. The collecting device is used to collect steam in the cooking cavity to form condensed liquid. The releasing device is used to return the condensed liquid to the cooking cavity. The control device includes: a starting unit, used to control the collection device to start operation during the cooking process; an acquisition unit, used to obtain a pressure relief mode of the cooking device, the pressure relief mode including exhaust pressure relief and non-exhaust pressure relief; a control unit, used to control the release device to operate according to a pressure relief scheme corresponding to the pressure relief mode during the pressure relief stage.

[0052] The technical solution of this application proposes a control device for a cooking device that can collect aroma generated by ingredients in a cooking chamber during cooking. During the pressure relief phase, the device controls the release of the collected aroma through the operation of a release device. The released aroma can then be reintroduced into the cooking process of the ingredients in the cooking chamber, thereby increasing the amount of aroma emitted by the ingredients after cooking, resulting in a richer aroma and an improved taste.

[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 generated by cooking, resulting in the loss of aroma substances, which will lead to a decrease 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 during the pressure relief stage, 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, the collection device can optionally collect steam by condensation, wherein 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 using the release device, the injected aroma is lost again due to the need for pressure relief during the pressure relief stage.

[0058] During this process, the aroma injected into the cooking cavity is retained, so after cooking is completed, an aroma-filled 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 achieving pressure relief without 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, air cooling, natural cooling, etc.) to achieve pressure reduction, such as by lowering the temperature in the cooking cavity to cool the high-temperature steam in the cooking cavity, thereby achieving pressure reduction.

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

[0062] In some technical solutions, 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 operation, 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 whether the pressure in the cooking cavity is high or low. 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 as the pressure is released, 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. As the condensate is continuously returned and released, the temperature in the cooking cavity can be rapidly reduced, thereby increasing the rate of decrease of the pressure in the cooking cavity.

[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 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.

[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 solutions, 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 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 the technical solution, a determination condition is set for starting operation of the collecting device. By obtaining the pressure fluctuation in the cooking cavity, whether the pressure in the cooking cavity fluctuates is used as a starting time for controlling the starting operation of the collecting device.

[0075] Specifically, at the beginning of cooking, the food material carries or produces undesirable flavors due to its living environment, storage environment, etc., which will affect the taste of the food material after cooking. Therefore, during the operation of the collecting device, the collecting device needs to avoid the above-mentioned undesirable flavors to avoid collecting the above-mentioned undesirable flavors and affecting the final flavor enhancement effect.

[0076] Based on this, when the pressure in the cooking cavity fluctuates, it is considered that the cooking equipment has discharged the above-mentioned undesirable flavors from the cooking cavity. At this time, the starting operation of the collecting device is controlled to collect the aroma generated during the cooking of the food material while reducing the collection of undesirable flavors.

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

[0078] In some technical solutions, optionally, the preset time length can be 1 minute, 2 minutes, or 30 seconds, and the value can be selected according to actual use needs, which will not be described here.

[0079] In some technical solutions, the fluctuation of the pressure in the cooking cavity can be understood as that the pressure change in the cooking cavity is greater than a set value for more than a set number of times within a period of time.

[0080] Specifically, the period of time can be 30 seconds, 1 minute, or other values. The set value can be 3kPa, 5kPa, or other values. The set number can be 3, 5, or other values.

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

[0082] In some technical solutions, optionally, the starting unit is configured to: obtain a temperature value of the food material in the cooking cavity; and control the starting operation of the collecting device when the temperature value is greater than a preset temperature value; wherein the preset temperature value is greater than or equal to 105℃.

[0083] In the technical solution, the temperature environment in the cooking cavity is needed to support the occurrence of fat oxidation or Maillard reaction in the cooking cavity. Based on this, whether fat oxidation or Maillard reaction occurs can be determined by the temperature of the food material 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 cavity. Based on this, the collection device is controlled to start running to achieve aroma collection.

[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 solutions, 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 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, and 2-pentylfuran.

[0087] In this technical solution, when fat oxidation or the Maillard reaction occurs in the cooking chamber, predetermined products are produced. These predetermined products may 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. These predetermined products have corresponding odors, and the flavor sensor can be used to measure the concentration of these predetermined products. The measured concentration is then compared with the predetermined concentration to determine when to activate 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 of the above methods are implemented.

[0091] According to a fifth aspect of the present invention, the present invention provides a cooking device, comprising: a control device as described above in any one of the cooking devices; and / or a readable storage medium as described above.

[0092] According to the 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 the control method of the 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 fragrance can be achieved based on the pressure valve.

[0095] In some technical solutions, optionally, the release device includes: a reflux channel, which 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 set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by 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 readily understood from the following description of the embodiments with reference to the accompanying drawings, in which:

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

[0100] Figure 2 A schematic structural diagram 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 is shown;

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

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

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

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

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

[0107] Figure 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 component names is as follows:

[0109] 202 cooking cavity, 204 collecting device, 2042 condensation structure, 2044 collecting channel, 2046 pressure valve, 206 releasing device, 2062 reflux channel, 208 controller, 210 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 therein can be combined with each other in the absence of 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 scope of protection 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. The releasing device 206 is used to return the condensed liquid to the cooking cavity 202. The control method includes:

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

[0114] Step 104: Obtain a pressure relief mode of the cooking device, where the pressure relief mode includes exhaust pressure relief and non-exhaust pressure relief.

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

[0116] The present invention provides a control method for a cooking device. By executing the control method, the aroma generated by the cooking process of ingredients within the cooking chamber is collected and then released during the pressure relief phase by controlling the release mechanism. The released aroma can then be reintroduced into the cooking process of the ingredients within the cooking chamber, thereby increasing the amount of aroma emitted by the ingredients after cooking, resulting in a richer aroma and an improved taste.

[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 generated by cooking, resulting in the loss of aroma substances, which will lead to a decrease in the aroma of the food after cooking. The collection device is used to collect the aroma carried by the steam during the cooking process of the food and release it during 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, the collection device may optionally collect 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 using the release device, the injected aroma is lost again due to the need for pressure relief during the pressure relief stage.

[0122] During this process, the aroma injected into the cooking cavity is retained, so after cooking is completed, an aroma-filled effect can be created.

[0123] In some embodiments, optionally, exhaust pressure relief can be understood as achieving pressure relief by exhausting air out 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 out of the cooking cavity.

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

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

[0126] In some embodiments, optionally, the release device 206 returns the condensed liquid to the cooking cavity while also releasing 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 based on 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 cavity is obtained and compared with the preset pressure value to determine the timing for controlling the release device to start operation, 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, the release device is controlled to operate based on the comparison result between 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.

[0131] In this embodiment, the pressure in the cooking cavity is compared with a preset pressure value to determine whether the pressure in the cooking cavity is high or low. 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 as the pressure is released, 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. As the condensate is continuously returned and released, the temperature in the cooking cavity can be rapidly reduced, thereby increasing the rate of decrease of the pressure in the cooking cavity.

[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 collecting device and the releasing device can be operated synchronously, that is, the collecting device is controlled to collect the fragrance while the releasing device is controlled to release the fragrance.

[0136] In some embodiments, optionally, the preset pressure value may be 0 kPa, ie, 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 value of 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, the start timing of the collection device is controlled based on whether the pressure in the cooking cavity fluctuates.

[0140] Specifically, in the early stages of cooking, ingredients produce or carry unpleasant flavors due to factors such as their living environment and storage environment. The above-mentioned 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 above-mentioned unpleasant flavors to avoid collecting the above-mentioned unpleasant flavors and affecting the final flavor enhancement effect.

[0141] Based on this, the present application has pressure fluctuations in the cooking cavity, and it is believed that the cooking equipment has discharged the above-mentioned bad flavors from the cooking cavity. At this time, the control collection device is started to operate 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, the unpleasant flavor in the cooking cavity can be expelled from the cooking cavity as much as possible, thereby controlling the collection device to start collecting aroma. In this process, the collection of unpleasant 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. The value may be selected based on actual usage needs and will not be described in detail here.

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

[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. 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 use needs, and will not be described in detail here.

[0147] In some embodiments, optionally, during the cooking process, the collection device is controlled to start 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 collection device is controlled to start 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 chamber, the temperature environment in the cooking chamber 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 chamber.

[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 cavity. Based on this, the collection device is controlled to start running to achieve aroma collection.

[0150] In some embodiments, the temperature value of the food can optionally 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 products include 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 the Maillard reaction occurs in the cooking chamber, predetermined products are produced. These predetermined products may 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. These predetermined products have corresponding odors. Therefore, the flavor sensor can be used to measure the concentration of the predetermined products, and the measured concentration can be compared with the predetermined concentration to determine the timing for activating the collection device.

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

[0154] In one embodiment, pressure cooking is often accompanied by venting. During this process, saturated steam and flavorful substances from the cooking chamber are continuously discharged. If the venting is prolonged, the aroma produced during cooking will be dissipated, thereby reducing the flavor of the food after cooking. Ingredients often have unpleasant flavors in the early stages of cooking due to their living environment and storage conditions before being sold. If venting is carried out in a timely manner, the flavor and taste can be enriched.

[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 in the cooking chamber reaches the programmed pressure, a sensor (temperature sensor, pressure sensor, displacement sensor, when the temperature drops by 1°C, the pressure drops by approximately 4kPa-5kPa) is used to determine whether there is pressure fluctuation in the cooking chamber, whether the cooking chamber is connected to the external environment, or whether 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. Because the temperature of the condensation structure in the collection device is lower than that of the high-pressure steam, the steam quickly cools down and condenses 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 the cooking process enters the pressure relief 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 relief stage. The release method can be to inject the gas into the cooking chamber through a one-way valve (the pressure in the cooking chamber drops below 10 kPa) or to return the gas through a pump (pressure is not limited). If exhaust occurs, release the gas after the pressure drops to 20 kPa or below.

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

[0161] The exhaust gas is then cooled and collected, and the flavor compounds in this condensate are significantly increased. The timing for collection is as soon as fat oxidation or the Maillard reaction occurs during cooking, and two or more of the following products appear: heptanal, octanal, nonanal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, ethyl acetate, ethyl hexanoate, methyl hexadecanoate, and 2-pentylfuran.

[0162] Determining the timing of release: Pressure cooking appliances have two modes when releasing pressure. One is non-venting, that is, the pressure valve is not lifted, and the pressure is reduced by temperature exchange with the environment (air, water, including water cooling, air cooling, natural cooling, etc.). This method allows the collected substances to be sprayed back into the food again without venting. The second method is to continuously vent, that is, the pressure valve is lifted to discharge the hot steam in the pot. The best condition for this is to spray back after the pressure reaches 20kPa or below. At this time, because the pressure has not yet reached normal pressure, there may still be venting action, which can be used to collect and reflux at the same time. Another advantage of spraying back is that the lower temperature of the spray can increase the pressure reduction rate. In addition, spraying back after the pressure drops to normal pressure is also possible and is more favorable in terms of equipment requirements and manufacturability.

[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 started at the beginning and then exhausted. At this time, the collection device can be used after re-boiling. Figure 5 As shown in the figure, the pressure is reduced by continuously exhausting the air. 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, Figure 8 As shown, the present invention provides a control device 800 for a cooking device, the cooking device including 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 including: 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 including 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 present invention provides a control device 800 for a cooking device that collects aroma generated during the cooking process of ingredients within a cooking chamber and then, during the pressure relief phase, controls the operation of a release device to release the collected aroma. The released aroma can then be reintroduced into the cooking process of the ingredients within the cooking chamber, thereby increasing the amount of aroma emitted by the ingredients after cooking, resulting in a richer aroma and an improved taste.

[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 generated by cooking, resulting in the loss of aroma substances, which will lead to a decrease in the aroma of the food after cooking. The collection device is used to collect the aroma carried by the steam during the cooking process of the food and release it during 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, the collection device may optionally collect 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 using the release device, the injected aroma is lost again due to the need for pressure relief during the pressure relief stage.

[0171] During this process, the aroma injected into the cooking cavity is retained, so after cooking is completed, an aroma-filled effect can be created.

[0172] In some embodiments, optionally, exhaust pressure relief can be understood as achieving pressure relief by exhausting air out 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 out of the cooking cavity.

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

[0175] In this embodiment, when the pressure relief method is exhaust pressure relief, the pressure in the cooking cavity is obtained and compared with the preset pressure value to determine the timing for controlling the release device to start operation, 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, the control unit 806 is optionally 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 whether the pressure in the cooking cavity is high or low. 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 as the pressure is released, 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. As the condensate is continuously returned and released, the temperature in the cooking cavity can be rapidly reduced, thereby increasing the rate of decrease of the pressure in the cooking cavity.

[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 collecting device and the releasing device can be operated synchronously, that is, the collecting device is controlled to collect the fragrance while the releasing device is controlled to release the fragrance.

[0183] In some embodiments, optionally, the preset pressure value may be 0 kPa, ie, 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, the starting unit 802 is optionally 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 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.

[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, the start timing of the collection device is controlled based on whether the pressure in the cooking cavity fluctuates.

[0187] Specifically, in the early stages of cooking, ingredients produce or carry unpleasant flavors due to factors such as their living environment and storage environment. The above-mentioned 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 above-mentioned unpleasant flavors to avoid collecting the above-mentioned unpleasant flavors and affecting the final flavor enhancement effect.

[0188] Based on this, the present application has pressure fluctuations in the cooking cavity, and it is believed that the cooking equipment has discharged the above-mentioned bad flavors from the cooking cavity. At this time, the control collection device is started to operate 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, the unpleasant flavor in the cooking cavity can be expelled from the cooking cavity as much as possible, thereby controlling the collection device to start collecting aroma. In this process, the collection of unpleasant 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. The value may be selected based on actual usage needs and will not be described in detail here.

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

[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. 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 use 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 chamber, the temperature environment in the cooking chamber 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 chamber.

[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 cavity. Based on this, the collection device is controlled to start running to achieve aroma collection.

[0197] In some embodiments, the temperature value of the food can optionally 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 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, and 2-pentylfuran.

[0199] In this embodiment, when fat oxidation or the Maillard reaction occurs in the cooking chamber, predetermined products are produced. These predetermined products may 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. These predetermined products have corresponding odors. Therefore, the flavor sensor can be used to measure the concentration of the predetermined products, and the measured concentration can be compared with the predetermined concentration to determine the timing for activating the collection device.

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

[0201] In one embodiment, Figure 9 As shown, the present invention provides a control device 900 for a cooking device, comprising a processor 902 and a memory 904. The memory 904 stores programs or instructions that can be run on the processor 902. 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 storing a program or instruction. When the program or instruction is executed by a processor, the steps of any one of the above methods are implemented.

[0203] In one embodiment, the present invention provides a cooking device, comprising: a control device as described above for any cooking device; and / or a readable storage medium as described above.

[0204] In one embodiment, 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 communicating with 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 fragrance can be achieved based on the pressure valve 2046.

[0207] In some embodiments, optionally, the releasing device 206 includes a reflux channel 2062 , which connects the condensing 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 return channel 2062 is provided with a one-way valve to transport the condensate in the condensation structure 2042 to the cooking cavity 202 .

[0210] In some embodiments, the return channel 2062 is optionally 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 terms "first" and "second" in the specification and claims of this application may explicitly or implicitly refer to one or more of the features. In the description of the present invention, unless otherwise specified, "plurality" means two or more. Furthermore, "and / or" in the specification and claims refers to at least one of the connected entities, and the character " / " generally indicates an "or" relationship between the connected entities.

[0213] In the claims, specification and drawings of the present invention, the term "plurality" refers to two or more. Unless otherwise expressly defined, the orientation or positional relationship indicated by the terms "upper" and "lower" is based on the orientation or positional relationship shown in the drawings. It is only for the purpose of more conveniently describing the present invention and making the description process simpler. It is not intended to indicate or imply that the device or element referred to must have the specific orientation described, be constructed and operate in a specific orientation. Therefore, 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 skilled 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 terms "one embodiment," "some embodiments," "a specific embodiment," and the like mean that the specific features, structures, materials, or characteristics described in conjunction with that 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, schematic representations 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 any one or more embodiments or examples.

[0215] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall 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 device includes 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 includes: 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; wherein the non-exhaust pressure relief is to achieve pressure relief without exhausting the air outside the cooking cavity; During the pressure relief phase, the release device is controlled to operate according to a pressure relief scheme corresponding to the pressure relief mode; During the pressure relief phase, controlling the release device to operate according to a pressure relief scheme corresponding to the pressure relief mode includes: When the pressure relief mode is exhaust pressure relief, controlling the release device 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.

2. The cooking device control method according to claim 1, wherein: The controlling the release device to operate according to a comparison result between the pressure in the cooking cavity and a preset pressure value includes: 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.

3. The cooking device control method according to claim 1 or 2, wherein: During the cooking process, controlling the collection device to start operation includes: Upon detecting pressure fluctuations in the cooking cavity, controlling the collecting device to start operation; or After detecting pressure fluctuations in the cooking cavity for a preset period of time, controlling the collecting device to start operation; The preset duration is greater than or equal to 1 minute.

4. The cooking device control method according to claim 1 or 2, characterized in that: During the cooking process, controlling the collection device to start operation includes: Obtaining the temperature 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; The preset temperature is greater than or equal to 105°C.

5. The cooking device control method according to claim 1 or 2, characterized in that: The cooking device includes a flavor sensor, and during the cooking process, controlling the collection device to start operation includes: Obtaining the concentration of a preset product; When the concentration of the preset product is greater than a preset concentration, controlling the collection device to start operation; 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.

6. A control device for a cooking device, characterized in that: The cooking device includes a cooking cavity, a collecting device, and a releasing device. The collecting device is used to collect steam in the cooking cavity to form condensed liquid. The releasing device is used to return the condensed liquid to the cooking cavity. The control device includes: A starting unit, used to control the collection device to start operation during the cooking process; An acquisition unit is configured to acquire a pressure relief mode of the cooking device, wherein the pressure relief mode includes exhaust pressure relief and non-exhaust pressure relief; wherein the non-exhaust pressure relief is to achieve pressure relief without exhausting the air outside the cooking cavity; a control unit, configured to control the operation of the release device according to a pressure relief scheme corresponding to the pressure relief mode during the pressure relief phase; The control unit is used to 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 mode is exhaust pressure relief; and to control the operation of the release device at any time during the pressure relief stage when the pressure relief mode is non-exhaust pressure relief.

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

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

9. A cooking device, characterized in that: include: The control device of the cooking device according to claim 6 or 7; and / or The readable storage medium according to claim 8.

10. A cooking device, characterized in that: include: cooking chamber; a collecting device, communicating with the cooking cavity; a releasing device, communicating with the cooking cavity and the collecting device; A controller is connected to the collecting device and the releasing device, and is used to execute the steps of the control method of the cooking device according to any one of claims 1 to 5.

11. The cooking device according to claim 10, 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 on a side close to the cooking cavity.

12. The cooking device according to claim 11, 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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