Cooking equipment, cooking method and readable storage medium

Abstract

The embodiment of the invention provides cooking equipment, a cooking method and a readable storage medium, the cooking equipment comprises a condensation assembly, the condensation assembly comprises a condensation pipeline and a condensation device which are correspondingly arranged, and the two ends of the condensation pipeline are provided with a steam port and a water dripping port respectively; the cooker body and the upper cover are connected with each other, and a cooking cavity and an air heating device for heating the cooking cavity are arranged in the cooker body; the air heating device specifically comprises an air supply device used for supplying air into the cooking cavity; the heating device is arranged on the air outlet side of the air supply device and used for increasing the temperature of air driven by the air supply device; the evaporation device is arranged in the cooking cavity, and the evaporation device and the water dripping opening are oppositely arranged so as to receive liquid flowing in from the water dripping opening. By means of the scheme, aroma substances in steam can be captured in the cooking process and converted into liquid through the condensing device, the liquid is finally released into the cooking cavity, and the effect of improving the aroma of food materials and enhancing the aroma is achieved.

Description

Technical Field

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

[0002] At present, when cooking food with cooking equipment such as air fryers, heat, fluid disturbance and other reasons usually cause the loss of aroma components in the food, resulting in insufficient aroma of the food after cooking. Summary of the invention

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

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

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

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

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

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

[0009] In order to achieve the above-mentioned purpose, an embodiment of the first aspect of the present invention provides a cooking device, including: a condensation component, the condensation component includes a corresponding condensation pipeline and a condensation device, the two ends of the condensation pipeline are respectively a steam port and a drip port; a pot body and an upper cover connected to each other, the pot body is provided with a cooking cavity and an air heating device for heating the cooking cavity; the air heating device specifically includes: an air supply device, used for supplying air toward the cooking cavity; a heating device, arranged at the air outlet side of the air supply device, the heating device is used to increase the temperature of the air driven by the air supply device; an evaporation device, arranged in the cooking cavity, the evaporation device and the drip port are arranged opposite to each other to receive the liquid flowing in from the drip port; wherein the steam port and the drip port are respectively connected to the cooking cavity, and the gas flowing into the condensation pipeline from the steam port is condensed by the condensation device to form a liquid that can flow into the evaporation device through the drip port.

[0010] The cooking device proposed in the present invention includes a pot body, an upper cover, a condensation component and an evaporation device, wherein the pot body and the upper cover are the main cooking body, which are similar to the structure of a traditional air fryer. On this basis, the present solution adds a condensation component and an evaporation device, so that the aroma substances in the steam can be captured during the cooking process, and converted into liquid by the condensation device, and finally released into the cooking cavity, which can be received by the evaporation device, thereby achieving the effect of enhancing the aroma of the food. Specifically, the condensation component includes a condensation pipeline and a condensation device, which can condense the steam and aroma substances generated in the cooking cavity into liquid. The two ends of the condensation pipeline are respectively a steam port and a drip port. During the cooking process, the steam generated by heating will flow into the condensation pipeline through the steam port. On this basis, the steam will be condensed by the condensation device and converted into liquid, and then can flow back to the evaporation device in the cooking cavity through the drip port, thereby retaining the aroma of the food.

[0011] It can be understood that the pot body provides space for the cooking cavity, the heating device and the evaporation device, so that the food can be cooked. The upper cover can be buckled with the pot body to ensure that the connection path between the condensation component and the cooking cavity is unobstructed. When the upper cover is buckled, the steam and aroma substances can smoothly enter the condensation pipeline for condensation, and then return to the cooking cavity through the condensation pipeline.

[0012] It should be emphasized that in the present solution, the air heating device includes an air supply device, a heating device and an evaporation device. The air supply device is used to supply air into the cooking cavity, and the heating device is on the air outlet side of the air supply device, and is used to increase the temperature of the air supplied into the cavity. Under the joint action of the air heating device and the condensation component, more frying, roasting and deep-frying aromas of the food materials will be retained, and at the same time, a better aroma will be generated by utilizing high temperature. By allowing the water vapor and aroma in the cooking stage to pass through the condensation channel at a certain temperature, the aroma components will be condensed to form an aroma aqueous solution, and then these aroma aqueous solutions will be released back into the cooking cavity and stay at the evaporation device, which can better retain the aroma of frying and roasting and reduce the loss of aroma.

[0013] It should be added that the heating device is responsible for heating the cooking cavity to generate steam and aroma substances. The heating device can be a heating element in a traditional cooking appliance such as an electric rice cooker or a pressure cooker, and the food can generate aroma and steam in the cooking cavity by heating.

[0014] In some technical schemes, optionally, the condensation pipeline specifically includes a steam pipe section and a water pipe section, and the condensation device specifically includes: a water collecting tank, which is arranged on the condensation pipeline, and the water collecting tank is respectively connected with the steam pipe section and the water pipe section, and the liquid formed after condensation by the condensation device flows into the water collecting tank, and the liquid in the water collecting tank flows out from the drip outlet through the water pipe section; wherein, a control switch is provided on the water pipe section to control the liquid to flow into the evaporation device through the water pipe section.

[0015] In this technical solution, the condensation pipeline specifically includes two parts: a steam pipe section and a water pipe section. The steam pipe section is used to guide the steam and aroma substances generated from the cooking cavity, while the water pipe section is used to guide the liquid formed after condensation. On this basis, a water collecting tank is set on the condensation pipeline to receive the liquid formed after condensation. The water collecting tank is connected to the steam pipe section and the water pipe section, so that the condensed liquid can flow into the water collecting tank. A water pipe section connecting the water collecting tank and the drip outlet is set to guide the liquid in the water collecting tank to flow out from the drip outlet. In this way, the condensed liquid can flow back to the cooking cavity through the water pipe section, realizing the reflux and release of the aroma.

[0016] The function of the entire condensing device is to condense steam and aroma substances into liquid, and make the liquid flow back to the cooking cavity through the water pipe section, achieving the effect of aroma reflux and enhancement. Through the operation of the condensing device, the captured aroma components are stored and will not be lost during the cooking process, thereby improving the aroma perception and delicious effect of the ingredients.

[0017] It should be added that by setting a control switch on the water pipe section, when the liquid formed after condensation gradually accumulates, it mainly flows out to the cooking cavity through the water pipe section, specifically flows to the evaporation device, that is, when the control switch is closed, the condensed liquid only accumulates in the water pipe section. If the control switch is turned on, the liquid will flow to the evaporation device.

[0018] In some technical solutions, optionally, the condensation component is arranged in the upper cover, and the liquid in the water collection bin flows out from the dripping port through the water pipe section under the action of its own gravity.

[0019] In this technical solution, the condensation assembly is arranged in the upper cover, which means that the condenser and the passage are located in the upper cover part of the cooking device. During the cooking process, steam and aroma substances will enter the passage of the condenser and then become liquid through the condensation process. The liquid in the water collection bin flows out from the dripping port through the water pipe section under the action of its own gravity. This means that the condensed liquid will be collected in the water collection bin, and will flow to the dripping port through the water pipe section under the action of the gravity of the water collection bin itself, and then released into the cooking cavity.

[0020] This design allows aroma substances to be effectively collected and stored, while achieving liquid reflux and release through natural gravity. The overall effect is to enhance the aroma of ingredients and improve the taste and flavor of food. And because of the use of natural gravity, the design of this condensation component is relatively simple, easy to implement and maintain.

[0021] In some technical solutions, optionally, the water collection bin is arranged on the side of the cooking cavity, and the cooking device also includes: a driving device, which is arranged on the water pipe section, and the driving device is used to drive the liquid in the water collection bin to flow out from the drip outlet through the water pipe section.

[0022] In this technical solution, the water collection bin is placed on the side of the cooking cavity. At the same time, the cooking device also includes a driving device, which is located on the water pipe section and is used to drive the liquid in the water collection bin to flow out from the dripping port through the water pipe section. This arrangement can better utilize the space of the cooking cavity and place the water collection bin directly on the side of the cavity, thereby reducing the complex structure in the upper cover. The function of the driving device is to control the flow speed and direction of the liquid so that it flows out of the water collection bin and enters the dripping port through the water pipe section and is finally released into the cooking cavity.

[0023] Through the control of the driving device, the reflux and release of the liquid are realized, which further enhances the aroma of the food and improves the taste and flavor of the food. This design makes the cooking equipment structure relatively simple while ensuring the flow stability and accuracy of the liquid.

[0024] In some technical solutions, optionally, the water collecting bin is arranged on the side of the pot body, or the water collecting bin is arranged inside the pot body.

[0025] In this technical solution, the overall size ratio and structure will change depending on the location of the water collection bin. Specifically, placing the water collection bin on the side of the pot body can save space inside the pot body, making the design of the cooking cavity more concise. This arrangement ensures that after the liquid flows into the water collection bin from the condensing device, it flows smoothly out of the pot body through the water pipe section and then enters the cooking cavity. The water collection bin is located on the side of the pot body, the flow path of the liquid is relatively short, and the liquid reflux and release efficiency is high. In addition, since the water collection bin is located on the side, it may be easier to observe and maintain.

[0026] Placing the water collection tank inside the pot body can make the entire cooking device more compact and beautiful. At the same time, the liquid return path may be relatively more concealed and will not affect the appearance design of the pot body. The water collection tank is located inside the pot body, and the liquid return path may be relatively long. It is necessary to ensure the design and connection sealing of the water pipe section to prevent liquid leakage. In addition, since the water collection tank is located inside the pot body, it may be necessary to disassemble and clean the water collection tank more frequently.

[0027] It is understandable that the specific arrangement to be chosen needs to be considered based on factors such as the specific design requirements, manufacturing process, and user experience of the cooking equipment.

[0028] In some technical schemes, optionally, the condensation pipeline specifically includes a steam pipe section and a water pipe section, and the cooking equipment also includes: a water collecting tank, a condensation device is arranged in the water collecting tank, one end of the steam pipe section is arranged toward the condensation device, and the steam flowing out of the steam pipe section is condensed by the condensation device to form a liquid that flows into the water collecting tank, and the liquid in the water collecting tank flows out from the drip outlet through the water pipe section.

[0029] In this technical solution, the condensing device is arranged inside the water collecting bin. Since one end of the steam pipe section is directly facing the condensing device, the steam will directly contact the condensing device after flowing out, and will be condensed and liquefied into liquid under the action of the condensing device, and then fall into the water collecting bin and then flow back into the cooking cavity. The steam and aroma generated during the cooking process can be effectively collected and condensed without losing most of the aroma components, and the condensed liquid is then released back into the cooking cavity, so that the aroma of the food can be enhanced and improved, achieving the effect of fragrant aroma when the lid is opened.

[0030] Furthermore, the condensing device and the water collecting tank are arranged integrally.

[0031] In some technical solutions, optionally, the condensing device specifically includes: a solid heat exchange component, which is in contact with the condensing pipeline, and the thermal conductivity of the solid heat exchange component is greater than the thermal conductivity of the pipe wall material of the condensing pipeline.

[0032] In this technical solution, by setting a solid heat exchanger, the characteristics of high thermal conductivity can be used to accelerate the condensation process of steam, quickly transfer the heat in the steam to the liquid, and achieve an efficient condensation effect. It can be understood that the thermal conductivity of the solid heat exchanger is greater than the thermal conductivity of the wall material of the condensation pipeline, and the solid heat exchanger fits the condensation pipeline, ensuring that heat can be quickly transferred to the solid heat exchanger, so that the solid heat exchanger can absorb and conduct the heat in the condensation pipeline more quickly, and achieve an efficient condensation process.

[0033] Among them, solid heat exchange components include but are not limited to metal sheets, fins, metal plates, etc.

[0034] In some technical solutions, optionally, the condensing device specifically includes: a liquid heat exchange device, the liquid heat exchange device includes a liquid storage tank and a coolant filled in the liquid storage tank, and the condensing pipeline is arranged in the liquid heat exchange device.

[0035] In this technical solution, the condensing device is presented in the form of liquid condensation, and specifically a liquid heat exchange device composed of a liquid storage tank and a coolant is used for condensation. When the steam enters the liquid heat exchange device through the condensation pipeline, it contacts the coolant filled in the liquid storage tank. The heat in the steam will be absorbed by the coolant, causing the steam to condense into liquid. Such condensed liquid will be collected in the liquid storage tank to achieve the condensation effect. The liquid storage tank is located inside the condensing device and serves to collect the condensed liquid. The combination of the condensation pipeline and the liquid storage tank in the liquid heat exchange device realizes the condensation of steam and the collection of liquid. The condensed liquid is stored to avoid the loss of valuable components such as aroma and achieve a fragrance enhancement effect.

[0036] In some technical solutions, optionally, the condensing device specifically includes: a fan, which is arranged opposite to the condensing pipeline, and the fan is used to discharge air to the condensing pipeline.

[0037] In this technical solution, by setting a fan, when the steam enters the condensing device through the condensing pipeline, the fan will blow air into the condensing pipeline to accelerate the cooling process of the steam and quickly condense the steam into liquid. The air discharge function of the fan helps to improve the condensation efficiency and enhance the heat exchange effect of the condensing device.

[0038] In some technical solutions, optionally, the evaporation device specifically includes: a water tray, which is arranged in the cooking cavity, and the water tray is arranged opposite to the drip outlet to receive the liquid flowing in from the drip outlet.

[0039] In this technical solution, a water tray is arranged in the cooking cavity opposite to the drip outlet. When the condensed liquid flows out from the drip outlet, it will directly drip into the water tray, so that the liquid on the water tray will gradually evaporate, thereby improving the aroma of the cooked food.

[0040] It should be added that when the air heating device is placed flat on the ground or on a table, the water tray and the drip outlet overlap in the vertical direction, that is, the orthographic projection of the drip outlet on the plane where the water tray is located is inside the water tray.

[0041] In some technical solutions, optionally, the evaporation device specifically includes: a bottom heating device, which is arranged at the bottom of the cooking cavity, and the bottom heating device is used to heat the bottom wall surface of the cooking cavity to heat the liquid dripping from the drip outlet to the bottom wall surface.

[0042] In this technical solution, the device for volatilizing the condensed liquid is located at the bottom of the cooking cavity. When the liquid flows into the cooking cavity from the drip outlet, it will drip directly onto the bottom wall of the cooking cavity. On this basis, it can be directly heated by the bottom heating device so that the liquid is heated to become gas and evaporate into the cooking cavity, thereby realizing the cooking needs of steaming and baking on the basis of diffusing the aroma.

[0043] An embodiment of the second aspect of the present invention provides a cooking method for the above-mentioned cooking device, the cooking method comprising: obtaining a first temperature range; when the cooking device is in a cooking state, controlling the air heating device to operate so that the temperature in the cooking cavity is within the first temperature range; determining the duration during which the temperature in the cooking cavity is within the first temperature range; when the duration is greater than the first duration, controlling the control switch of the cooking device to turn on so that the generated liquid flows to the evaporation device through the drip outlet.

[0044] According to the cooking method proposed by the present invention, it is used for the cooking device mentioned in any of the above technical solutions. Specifically, when cooking, the operation of the heating device is controlled according to the characteristics of the cooking ingredients and the required first temperature range. The heating device will provide an appropriate amount of heat energy to keep the temperature in the cooking cavity within the steam generation temperature range. When the temperature in the cooking cavity reaches the steam generation temperature range, the steam will flow out from the steam port and enter the condensing device through the condensing pipeline. When the cooking device is in the cooking state, the air heating device is started. The air is heated and introduced into the cooking cavity so that the temperature in the cooking cavity is maintained within the first temperature range. Under the action of the condensing device, the aroma and taste in the steam are captured. When the temperature in the cooking cavity is maintained within the first temperature range, the steam can be condensed by controlling the condensing device or by using the structure of the condensing device itself, and the duration of the temperature in the cooking cavity being maintained in this range is determined. When the duration is greater than the preset time (the first time), the control switch of the cooking device is activated, so that the liquid flows from the condensing device to the evaporating device, thereby realizing the volatilization of the liquid.

[0045] The entire cooking method controls the temperature in the cooking cavity and the operation of the condensing device to achieve condensation and reflux of steam, capture and preserve the aroma components in the steam to avoid their loss, and release them at the appropriate time, thereby achieving the aroma when the lid is opened and the aroma of the ingredients is enhanced. This method can adjust the temperature and condensation efficiency during the cooking process according to the needs of different ingredients and dishes, providing more diverse and precise aroma enhancement effects.

[0046] In some technical solutions, optionally, it further includes: when the evaporation device is a bottom heating device arranged at the bottom of the cooking cavity, controlling the temperature of the bottom wall surface of the cooking cavity to be greater than 100°C.

[0047] In this technical solution, by incorporating a bottom heating device into the design of the evaporation device, liquid evaporation at a higher temperature can be achieved, thereby releasing aroma components more effectively. This method ensures that water can evaporate in a short time, which can achieve a strong flavor enhancement and is suitable for ingredients or dishes that require rapid flavor enhancement.

[0048] Wherein, the heating power of the bottom heating device for bottom heating is between 200w and 1500w.

[0049] In some technical solutions, the opening time of the control switch is optionally related to the flow rate of the water pipe section in the condensation pipeline, so that the opening time of the switch can be adjusted according to the flow rate of the liquid.

[0050] An embodiment of the third aspect of the present invention provides a cooking device, which includes a processor, a memory, and a program or instruction stored in the memory and executable on the processor, and when the program or instruction is executed by the processor, the steps of the method of the first aspect are implemented.

[0051] An embodiment of the fourth aspect of the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of the method of the first aspect are implemented.

[0052] An embodiment of the fifth aspect of the present invention provides a chip, the chip includes a processor and a communication interface, the communication interface and the processor are coupled, and the processor is used to run programs or instructions to implement the steps of the method of the first aspect.

[0053] Additional aspects and advantages of the present invention will become apparent from the following description or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] Figure 1 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0055] Figure 2 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0056] Figure 3 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0057] Figure 4 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0058] Figure 5 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0059] Figure 6 A schematic diagram of a cooking method according to an embodiment of the present application is shown;

[0060] Figure 7 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0061] Figure 8 A schematic structural diagram of a solid heat exchange element according to an embodiment of the present application is shown;

[0062] Fig. 9 A schematic structural diagram of a liquid heat exchange device according to an embodiment of the present application is shown.

[0063] in, Figures 1 to 5 and Figures 7 to 9The corresponding relationship between the reference numerals and the component names is as follows:

[0064] 1000: cooking equipment; 102: condensing assembly; 1022: condensing device; 1024: water collecting bin; 1026: steam outlet; 1028: drip outlet; 103: condensing pipeline; 1032: steam pipe section; 1034: water pipe section; 1042: pot body; 1044: upper cover; 1046: cooking cavity; 1048: air heating device; 1049: air supply device; 1050: heating device; 106: driving device; 1082: solid heat exchange element; 1084: liquid heat exchange device; 1085: liquid storage tank; 1086: coolant; 1088: fan; 1109: memory; 1110: processor; 140: evaporation device; 1402: water tray; 1404: bottom heating device. DETAILED DESCRIPTION

[0065] In order to more clearly understand the above-mentioned purposes, features and advantages of the embodiments of the present invention, the embodiments of the present invention are further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0066] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the embodiments of the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0067] The following is combined with Figures 1 to 9 , the cooking device and cooking method, readable storage medium and chip provided in the embodiments of the present application are described in detail through specific embodiments and their application scenarios.

[0068] This embodiment provides a cooking device 1000, such as Figure 1As shown, it includes a pot body 1042, an upper cover 1044, a condensation component 102 and an evaporation device 140, wherein the pot body 1042 and the upper cover 1044 serve as the cooking body, which is similar to the structure of a traditional air fryer. On this basis, the present solution adds a condensation component 102 and an evaporation device 140, so that the aroma substances in the steam can be captured during the cooking process, and converted into liquid through the condensation device 1022, and finally released into the cooking cavity 1046, which can be received by the evaporation device 140, thereby achieving the effect of enhancing the aroma of the food. Specifically, the condensation component 102 includes a condensation pipeline 103 and a condensation device 1022, which can condense the steam and aroma substances generated in the cooking cavity 1046 into liquid. The two ends of the condensation pipeline 103 are respectively a steam port 1026 and a drip port 1028. During the cooking process, the steam generated by heating will flow into the condensation pipeline 103 through the steam port 1026. On this basis, the steam will be condensed by the condensation device 1022 and converted into liquid, and then can flow back to the evaporation device 140 of the cooking cavity 1046 through the cold drip port 1028, thereby retaining the aroma of the food.

[0069] It can be understood that the pot body 1042 provides space for the cooking cavity 1046, the heating device 1050 and the evaporation device 140, so that the food can be cooked. The upper cover 1044 can be buckled with the pot body 1042 to ensure that the connection path between the condensation component 102 and the cooking cavity 1046 is unobstructed. When the upper cover 1044 is buckled, the steam and aroma substances can smoothly enter the condensation pipeline 103 for condensation, and then return to the cooking cavity 1046 through the condensation pipeline 103.

[0070] It should be emphasized that in this solution, the air heating device 1048 includes an air supply device 1049, a heating device and an evaporation device 140. The air supply device 1049 is used to supply air into the cooking cavity, and the heating device is on the air outlet side of the air supply device 1049, and is used to increase the temperature of the air supplied into the cavity. Under the joint action of the air heating device 1048 and the condensation component, more frying, roasting and deep-frying aromas of the food materials will be retained, and at the same time, a better aroma will be generated by using high temperature. By passing the water vapor and aroma in the cooking stage through the condensation channel at a certain temperature, the aroma components are condensed to form an aroma aqueous solution, and then these aroma aqueous solutions are released back into the cooking cavity and stay at the evaporation device 140, which can better retain the aroma of frying and roasting and reduce the loss of aroma.

[0071] It should be added that the heating device 1050 is responsible for heating the cooking cavity 1046 to generate steam and aroma substances. The heating device 1050 can be a heating element in a traditional cooking appliance such as an electric rice cooker or a pressure cooker, and can generate aroma and steam in the cooking cavity 1046 by heating.

[0072] In some embodiments, optionally, the condensation pipeline 103 specifically includes two parts: a steam pipe section 1032 and a water pipe section 1034. The steam pipe section 1032 is used to guide the steam and aroma substances generated from the cooking cavity 1046, and the water pipe section 1034 is used to guide the liquid formed after condensation. On this basis, a water collection tank 1024 is provided on the condensation pipeline 103 to receive the liquid formed after condensation. The water collection tank 1024 is connected to the steam pipe section 1032 and the water pipe section 1034, so that the condensed liquid can flow into the water collection tank 1024. The water pipe section 1034 connecting the water collection tank 1024 and the dripping port 1028 is provided to guide the liquid in the water collection tank 1024 to flow out from the dripping port 1028. In this way, the condensed liquid can flow back to the cooking cavity 1046 through the water pipe section 1034, so as to achieve the reflux and release of aroma.

[0073] The function of the entire condensing device 1022 is to condense steam and aroma substances into liquid, and to make the liquid flow back to the cooking cavity 1046 through the water pipe section 1034, thereby achieving the effect of reflux and enhancement of aroma. Through the operation of the condensing device 1022, the captured aroma components are stored and will not be lost during the cooking process, thereby improving the aroma perception and delicious effect of the food.

[0074] It should be added that, by setting a control switch on the water pipe section, when the liquid formed after condensation gradually accumulates, it mainly flows out to the cooking cavity through the water pipe section, specifically flows to the evaporation device 140, that is, when the control switch is closed, the condensed liquid only accumulates in the water pipe section, if the control switch is turned on, the liquid will flow to the evaporation device 140.

[0075] In a specific embodiment, a specific structure is provided, in which an aroma condensation module and a reflux module are added to a conventional cooking appliance (air fryer, etc.).

[0076] Condensation module: It mainly consists of two parts, condenser, water passage and switch. The purpose of the condenser is to control the temperature of the passage so that the steam and aroma substances coming out of the cooking cavity are condensed into liquid at an appropriate temperature in the passage. The condenser can be mainly solid contact heat dissipation, such as metal, which can be in contact with the passage to dissipate the heat in the passage by using the thermal conductivity of the metal; it can also be mainly liquid contact heat dissipation, such as immersing the passage in water or directly passing it into water, using the high specific heat capacity of water to quickly cool it down; it can also be mainly airflow heat dissipation, such as using a fan to increase forced convection to dissipate the heat in the passage into the air. The passage can be an actual pipeline or a waterway without a pipeline (using external forces such as gravity to form a certain waterway for water). The function of the switch is to control the time when the water tank is put into the water.

[0077] Reflux module: It mainly consists of two parts, the water tank and the water channel. The liquid coming out of the temperature control condensation module enters the water tank and flows back to the cooking cavity along the water channel to continue cooking. The main function of the water tank is to store the condensed liquid, and the water channel allows the condensed liquid to enter the cooking cavity.

[0078] Aroma enhancement module: The main components are the water tray 1402 and the heating module. The purpose of the water tray 1402 is to intercept the refluxed water and use the high temperature of the heating module to heat the condensed water so that the aroma reacts and evaporates. The process can use the heating module of the cooking appliance or an additional heating module to heat the water tray 1402.

[0079] The heating module and air supply module are the same as those of ordinary air fryers, with wind speeds between 1000-6000r / min and heating module power between 200w and 2000w. The purpose is to retain more frying and roasting aromas, and at the same time, to generate better aromas using high temperatures. By passing the water vapor and aromas from the cooking stage through the condensation channel at a certain temperature, the aroma components are condensed to form an aroma aqueous solution, and then the aroma aqueous solutions are released back into the cooking cavity, which can better retain the frying and roasting aromas and reduce aroma loss.

[0080] Process: preparation → heating → steaming and baking to enhance aroma → cooking is completed.

[0081] The steps to use are as follows:

[0082] Preparation: The user puts the ingredients into the cooking cavity and puts water into the water tank.

[0083] Heating: The heating module and the air supply module start working, heating the cooking cavity to a certain temperature T1, 120℃≤T1≤200℃, at which time the food undergoes a Maillard reaction, generating aroma components that escape into the cooking cavity. The time to maintain T1 is t1, t1≥3min.

[0084] Steaming and baking to enhance aroma: The heating module and the air supply module continue to work, maintaining the temperature T1. At this time, the switch is turned on, and the water previously put in by the user begins to drip into the water tray 1402. The time when the switch is turned on is related to the flow rate of the water passage, ensuring that 1-10g of water enters the water tray 1402 per minute. At this time, the water entering the water tray 1402 is heated and evaporated to form water vapor. The water vapor enters the passage of the condensation module with aroma and is condensed into condensed water. The condensed water continues to enter the water tank, and the process of dripping-evaporation-condensation is circulated. The duration of this process is t2, t2 ≥ 3min or until there is no water in the water tank.

[0085] Cooking is finished.

[0086] In a specific embodiment, the evaporation device 140 is a water tray 1402, which is arranged in the cooking cavity and opposite to the drip outlet. When the condensed liquid flows out from the drip outlet, it will directly drip onto the water tray 1402, so that the liquid on the water tray 1402 will gradually evaporate, thereby improving the aroma of the cooked food.

[0087] It should be added that when the air heating device 1048 is placed flat on the ground or on a table, the water tray 1402 and the drip outlet overlap in the vertical direction, that is, the orthographic projection of the drip outlet on the plane where the water tray 1402 is located is inside the water tray 1402 .

[0088] In this embodiment, the condensation module and the reflux module are integrated into an integral large module.

[0089] Process: preparation → heating → steaming and baking to enhance aroma → cooking is completed.

[0090] The steps to use are as follows:

[0091] Preparation: The user puts the ingredients into the cooking cavity and puts water into the water tank.

[0092] Heating: The heating module and the air supply module start working, heating the cooking cavity to a certain temperature T1, 120℃≤T1≤200℃, at which time the food undergoes a Maillard reaction, generating aroma components that escape into the cooking cavity. The time to maintain T1 is t1, t1≥3min.

[0093] Steaming and baking to enhance aroma: The heating module and the air supply module continue to work, maintaining the temperature T1. At this time, the switch is turned on, and the water previously put in by the user begins to drip into the water tray 1402. The time when the switch is turned on is related to the flow rate of the water passage, ensuring that 1-10g of water enters the water tray 1402 per minute. At this time, the water entering the water tray 1402 is heated and evaporated to form water vapor. The water vapor enters the passage of the condensation module with aroma and is condensed into condensed water. The condensed water continues to enter the water tank, and the process of dripping-evaporation-condensation is circulated. The duration of this process is t2, t2 ≥ 3min or until there is no water in the water tank.

[0094] In another embodiment, the evaporation device 140 is a bottom heating device 1404, and the device for volatilizing the condensed liquid is located at the bottom of the cooking cavity. When the liquid flows into the cooking cavity from the drip outlet, it will directly drip onto the bottom wall of the cooking cavity. On this basis, it can be directly heated by the bottom heating device 1404 so that the liquid is heated and converted into gas and volatilized into the cooking cavity, thereby realizing the cooking needs of steaming and baking on the basis of diffusing the aroma.

[0095] In this embodiment, the water box is cancelled and a bottom heating module is added. The water flowing down in the water passage will directly drip to the bottom and be heated into water vapor by bottom heating for steaming and baking.

[0096] Process: preparation → heating → steaming and baking to enhance aroma → cooking is completed.

[0097] The steps to use are as follows:

[0098] Preparation: The user puts the ingredients into the cooking cavity and puts water into the water tank.

[0099] Heating: The heating module and the air supply module start working, heating the cooking cavity to a certain temperature T1, 120℃≤T1≤200℃. At this time, the food undergoes a Maillard reaction when heated, generating aroma components that escape into the cooking cavity. The time to maintain T1 is t1, t1≥3min. The bottom heating may or may not work during this process.

[0100] Steaming and baking to enhance aroma: The heating module and the air supply module continue to work, and the bottom heating starts to work, maintaining the cavity temperature T1. At this time, the switch is turned on, and the water previously put in by the user begins to drip into the water tray. The time when the switch is turned on is related to the flow rate of the water passage, and the water flow rate of 1-10g per minute can be guaranteed. At this time, the water dripping into the bottom is heated and evaporated by the bottom to form water vapor. The water vapor enters the passage of the condensation module with the aroma and is condensed into condensed water. The condensed water continues to enter the water tank, and the process of dripping-evaporation-condensation is circulated. The duration of this process is t2, t2 ≥ 3min or until there is no water in the water tank. Bottom heating can maintain the bottom temperature above 100℃ to ensure that the water can evaporate. The heating power of the bottom heating is between 200w-1500w.

[0101] Cooking is finished.

[0102] In some embodiments, optionally, Figure 2 As shown, the condensation assembly 102 is disposed in the upper cover 1044, which means that the condenser and the passage are located in the upper cover 1044 portion of the cooking device 1000. During the cooking process, steam and aroma substances will enter the passage of the condenser and then become liquid through the condensation process. The liquid in the water collection bin 1024 flows out from the drip port 1028 through the water pipe section 1034 under the action of its own gravity. This means that the condensed liquid will be collected in the water collection bin 1024, and will flow to the drip port 1028 through the water pipe section 1034 under the action of the gravity of the water collection bin 1024 itself, and then released into the cooking cavity 1046.

[0103] This design can effectively collect and store aroma substances, while achieving liquid reflux and release through natural gravity. The overall effect is to enhance the aroma of food and improve the taste and flavor of food. In addition, due to the use of natural gravity, the design of this condensation component 102 is relatively simple and easy to implement and maintain.

[0104] In some embodiments, optionally, Figure 4 and Figure 5 As shown, the water collecting bin 1024 is placed on the side of the cooking cavity 1046. At the same time, the cooking device 1000 also includes a driving device 106, which is located on the water pipe section 1034 and is used to drive the liquid in the water collecting bin 1024 to flow out from the dripping port 1028 through the water pipe section 1034. This arrangement can better utilize the space of the cooking cavity 1046, and directly place the water collecting bin 1024 on the side of the cavity, thereby reducing the complex structure in the upper cover 1044. The function of the driving device 106 is to control the flow speed and direction of the liquid, so that it flows out of the water collecting bin 1024, enters the dripping port 1028 through the water pipe section 1034, and is finally released into the cooking cavity 1046.

[0105] The reflux and release of the liquid are achieved through the control of the driving device 106, further enhancing the aroma of the food and improving the taste and flavor of the food. This design makes the cooking device 1000 relatively simple in structure while ensuring the flow stability and accuracy of the liquid.

[0106] In some embodiments, optionally, the overall size ratio and structure may also change according to the different positions of the water collection bin 1024. Figure 5 As shown, placing the water collection bin 1024 on the side of the pot body 1042 can save the internal space of the pot body 1042, making the design of the cooking cavity 1046 more concise. This arrangement can ensure that after the liquid flows from the condensing device 1022 into the water collection bin 1024, it flows smoothly out of the pot body 1042 through the water pipe section 1034 and then enters the cooking cavity 1046. The water collection bin 1024 is located on the side of the pot body 1042, the flow path of the liquid is relatively short, and the liquid reflux and release efficiency is high. In addition, since the water collection bin 1024 is located on the side, it may be easier to observe and maintain.

[0107] like Figure 4As shown, placing the water collection bin 1024 inside the pot body 1042 can make the entire cooking device 1000 more compact and beautiful. At the same time, the path of liquid reflux may be relatively more concealed and will not affect the appearance design of the pot body 1042. The water collection bin 1024 is located inside the pot body 1042, and the reflux path of the liquid may be relatively long. It is necessary to ensure the design and connection sealing of the water pipe section 1034 to prevent liquid leakage. In addition, since the water collection bin 1024 is located inside the pot body 1042, the water collection bin 1024 may need to be disassembled and cleaned more frequently.

[0108] It is understandable that the specific arrangement to be selected needs to be considered based on factors such as the specific design requirements, manufacturing process, and user experience of the cooking device 1000.

[0109] In some embodiments, optionally, Figure 3 As shown, the condensing device 1022 is arranged inside the water collecting bin 1024. Since one end of the steam pipe section 1032 is directly facing the condensing device 1022, the steam will directly contact the condensing device 1022 after flowing out, and will be condensed and liquefied to form liquid under the action of the condensing device 1022, and then fall into the water collecting bin 1024, and then flow back into the cooking cavity 1046. The steam and aroma generated during the cooking process can be effectively collected and condensed without losing most of the aroma components, and the condensed liquid is released back into the cooking cavity 1046, so that the aroma of the food can be enhanced and improved, achieving the effect of fragrant aroma when the lid is opened.

[0110] Furthermore, the condensing device 1022 and the water collecting tank 1024 are integrally arranged.

[0111] In some embodiments, optionally, Figure 8 As shown, the solid heat exchanger 1082 is provided, and the characteristics of high thermal conductivity can be used to accelerate the condensation process of steam, quickly transfer the heat in the steam to the liquid, and achieve an efficient condensation effect. It can be understood that the thermal conductivity of the solid heat exchanger 1082 is greater than the thermal conductivity of the pipe wall material of the condensation pipeline 103, and the solid heat exchanger 1082 fits the condensation pipeline 103, ensuring that the heat can be quickly transferred to the solid heat exchanger 1082, so that the solid heat exchanger 1082 can absorb and conduct the heat in the condensation pipeline 103 more quickly, and achieve an efficient condensation process.

[0112] The solid heat exchange element 1082 includes but is not limited to metal sheets, fins, metal plates, etc.

[0113] In some embodiments, optionally, Fig. 9As shown, the condensing device 1022 is presented in the form of liquid condensation, and the liquid heat exchange device 1084 composed of a liquid storage tank 1085 and a coolant 1086 is specifically used for condensation. When the steam enters the liquid heat exchange device 1084 through the condensing line 103, it contacts the coolant 1086 filled in the liquid storage tank 1085, and the heat in the steam is absorbed by the coolant 1086, causing the steam to condense into liquid. Such condensed liquid will be collected in the liquid storage tank 1085 to achieve the condensation effect. The liquid storage tank 1085 is located inside the condensing device 1022 and serves to collect the condensed liquid. The combination of the condensing line 103 and the liquid storage tank 1085 in the liquid heat exchange device 1084 realizes the condensation of steam and the collection of liquid. The condensed liquid is stored, which avoids the loss of valuable components such as aroma and achieves the fragrance enhancement effect.

[0114] In some embodiments, optionally, Figure 4 As shown, a fan 1088 is provided. When the steam enters the condensing device 1022 through the condensing pipe 103, the fan 1088 blows air toward the condensing pipe 103 to accelerate the cooling process of the steam and quickly condense the steam into liquid. The air discharge function of the fan 1088 helps to improve the condensation efficiency and enhance the heat exchange effect of the condensing device 1022.

[0115] Another aspect of the present application provides an embodiment of a cooking method, which is used in a cooking device 1000 of any of the above embodiments. The cooking method is as follows: Figure 6 As shown, including:

[0116] Step S102: obtaining a first temperature range;

[0117] Step S104: when the cooking device is in a cooking state, controlling the air heating device to operate so that the temperature in the cooking cavity is within a first temperature range;

[0118] Step S106: determining the duration that the temperature in the cooking cavity is within the first temperature range;

[0119] Step S108: when the duration is greater than the first duration, control the control switch of the cooking device to turn on, so that the generated liquid flows to the evaporation device through the dripping port.

[0120] The cooking method provided in this embodiment is used for the cooking device mentioned in any of the above technical solutions. Specifically, when cooking, the operation of the heating device is controlled according to the characteristics of the cooking ingredients and the required steam temperature range. The heating device provides an appropriate amount of heat energy to keep the temperature in the cooking cavity within the first temperature range. When the temperature in the cooking cavity reaches the steam generation temperature range, the steam flows out from the steam port and enters the condensing device through the condensing pipeline.

[0121] When the cooking device is in a cooking state, the air heating device is started. The air is heated and introduced into the cooking cavity so that the temperature in the cooking cavity is maintained within a first temperature range. Under the action of the condensing device, the aroma and taste in the steam are captured. When the temperature in the cooking cavity is maintained within the first temperature range, the steam can be condensed by controlling the condensing device or by using the structure of the condensing device itself to determine the duration for which the temperature in the cooking cavity is maintained within this range. When the duration is greater than a preset time (first time), the control switch of the cooking device is activated, so that the liquid flows from the condensing device to the evaporating device, thereby achieving volatilization of the liquid.

[0122] It should be added that the opening time of the control switch is related to the flow rate of the water pipe section in the condensation line. This means that the opening time of the switch is adjusted according to the flow rate of the liquid.

[0123] Optionally, a sensor can be used in the cooking device to detect the current air pressure in real time, and the corresponding first temperature range can be calculated based on the air pressure value. In this way, the steam temperature during the cooking process can be adjusted according to the air pressure changes in different regions or usage environments, so as to achieve steam generation after heating.

[0124] The entire cooking method controls the temperature in the cooking cavity and the operation of the condensing device to achieve condensation and reflux of steam, capture and preserve the aroma components in the steam to avoid their loss, and release them at the appropriate time, thereby achieving the aroma when the lid is opened and the aroma of the ingredients is enhanced. This method can adjust the temperature and condensation efficiency during the cooking process according to the needs of different ingredients and dishes, providing more diverse and precise aroma enhancement effects.

[0125] In some embodiments, optionally, it further includes: when the evaporation device is a bottom heating device disposed at the bottom of the cooking cavity, controlling the temperature of the bottom wall of the cooking cavity to be greater than 100°C.

[0126] By incorporating a bottom heating device into the design of the evaporation device, liquid evaporation at a higher temperature can be achieved, thereby releasing aroma components more effectively. This method ensures that water can evaporate in a short period of time, which can achieve a strong flavor enhancement and is suitable for ingredients or dishes that require quick flavor enhancement.

[0127] Wherein, the heating power of the bottom heating device for bottom heating is between 200w and 1500w.

[0128] Alternatively, if Figure 7As shown, the embodiment of the present application also provides a cooking device 1000, including a processor 1110, a memory 1109, and a program or instruction stored in the memory 1109 and executable on the processor 1110. When the program or instruction is executed by the processor 1110, each process of the embodiment of the above-mentioned cooking method is implemented, and the same technical effect can be achieved. To avoid repetition, it will not be described here.

[0129] It should be noted that the cooking equipment in the embodiments of the present application includes the above-mentioned electronic equipment and non-electronic equipment.

[0130] Among them, the processor 1110 is used to obtain a first temperature range under the current air pressure; when the cooking device is in a cooking state, the air heating device is controlled to operate so that the temperature in the cooking cavity is within the first temperature range; the condensing device is controlled to condense the steam flowing into the condensation pipeline from the steam port, and determine the duration that the temperature in the cooking cavity is within the first temperature range; when the duration is greater than the first time length, the control switch of the cooking device is controlled to turn on so that the generated liquid flows to the evaporation device through the drip outlet; wherein the opening time of the control switch is related to the flow rate of the water pipe section in the condensation pipeline.

[0131] An embodiment of the present application also provides a readable storage medium, on which a program or instruction is stored. When the program or instruction is executed by a processor, each process of the above-mentioned cooking method embodiment is implemented and the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0132] The processor is the processor in the electronic device in the above embodiment. The readable storage medium includes a computer readable storage medium, such as a computer read-only memory (ROM), a random access memory (RAM), a magnetic disk or an optical disk.

[0133] An embodiment of the present application further provides a chip, which includes a processor and a communication interface, wherein the communication interface and the processor are coupled, and the processor is used to run programs or instructions to implement the various processes of the above-mentioned cooking method embodiment, and can achieve the same technical effect. To avoid repetition, it will not be repeated here.

[0134] It should be understood that the chip mentioned in the embodiments of the present application can also be called a system-level chip, a system chip, a chip system or a system-on-chip chip, etc.

[0135] According to the cooking device, cooking method, readable storage medium and chip provided by the present invention, aroma substances in the steam are captured during the cooking process, converted into liquid by a condensation device, and finally released into the cooking cavity, thereby achieving the effect of enhancing the aroma of the food.

[0136] In the present invention, the terms "first", "second", and "third" are used for descriptive purposes only and should not be understood as indicating or implying relative importance; the term "plurality" refers to two or more, unless otherwise clearly defined. The terms "installed", "connected", "connected", "fixed", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "connected" can be a direct connection or an indirect connection through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0137] In the description of the present invention, it is necessary to understand that the directions or positional relationships indicated by terms such as “upper”, “lower”, “left”, “right”, “front” and “back” are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or unit referred to must have a specific direction, be constructed and operated in a specific orientation, and therefore, cannot be understood as a limitation on the present invention.

[0138] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0139] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A cooking device, characterized in that: include: A condensation component, the condensation component comprises a correspondingly arranged condensation pipeline and a condensation device, and the two ends of the condensation pipeline are respectively a steam outlet and a drip outlet; A pot body and an upper cover are connected to each other, wherein the pot body is provided with a cooking cavity and an air heating device for heating the cooking cavity, wherein the air heating device specifically comprises: an air supply device for supplying air toward the cooking cavity; a heating device, which is provided at the air outlet side of the air supply device, and is used to increase the temperature of the air driven by the air supply device; an evaporation device, disposed in the cooking cavity, the evaporation device being arranged opposite to the dripping port to receive the liquid flowing in from the dripping port; The steam port and the drip port are respectively connected to the cooking cavity, and the gas flowing into the condensation pipeline from the steam port is condensed by the condensation device to form liquid that can flow into the evaporation device through the drip port.

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

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

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

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

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

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

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

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

10. The cooking device according to claim 1, characterized in that The evaporation device specifically comprises: A water tray is arranged in the cooking cavity, and the water tray is arranged opposite to the dripping port to receive the liquid flowing in from the dripping port.

11. The cooking device according to claim 1, characterized in that The evaporation device specifically comprises: The bottom heating device is arranged at the bottom of the cooking cavity, and is used to heat the bottom wall surface of the cooking cavity to heat the liquid dripping from the dripping port to the bottom wall surface.

12. A cooking method, characterized in that: A cooking device for use in any one of claims 1 to 11, wherein the cooking method comprises: Obtaining a first temperature range; When the cooking device is in a cooking state, controlling the air heating device to operate so that the temperature in the cooking cavity is within the first temperature range; determining a duration during which the temperature in the cooking cavity is within the first temperature range; When the duration is greater than the first time length, the control switch of the cooking device is controlled to be turned on, so that the generated liquid flows to the evaporation device through the dripping port.

13. The cooking method according to claim 12, characterized in that: Also includes: In the case where the evaporation device is a bottom heating device disposed at the bottom of the cooking cavity, the temperature of the bottom wall surface of the cooking cavity is controlled to be greater than 100°C.

14. The cooking method according to claim 12, characterized in that: The opening time of the control switch is related to the flow rate of the water pipe section in the condensation pipeline.

15. A cooking device, characterized in that: The method comprises a processor, a memory, and a program or instruction stored in the memory and executable on the processor, wherein the program or instruction, when executed by the processor, implements the steps of the cooking method according to any one of claims 12 to 14.

16. 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 cooking method according to any one of claims 12 to 14 are implemented.

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