Cooking method, device, cooking equipment, storage medium and program product

Abstract

The present application provides a cooking method, an apparatus, a cooking device, a storage medium and a program product, the cooking method comprising: in response to a cooking start instruction, controlling an airflow control module of the cooking device to turn on so that air in a cooking cavity flows; after the airflow control module is turned on, controlling a heating module of the cooking device to heat the cooking cavity; when the heating time after the temperature in the cooking cavity is greater than a first preset temperature is greater than the first preset time, controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature; wherein the first preset temperature is used to determine whether the cooking device performs the odor exhaust operation; and the second preset temperature is used to determine whether the cooking device cyclically performs the odor exhaust operation.

Description

Technical Field

[0001] The embodiments of the present application relate to but are not limited to the field of household appliances, and relate to but are not limited to cooking methods, devices, cooking equipment, storage media and program products. Background Art

[0002] During the storage and cooking of food, the lipids on the surface of the food will oxidize and produce some aldehydes and ketones after contacting with air. Aldehydes and ketones will significantly affect the aroma of the food, giving the food an unpleasant stale taste, thus affecting the sensory quality of consumers. The methods for removing staleness from food in the related art mainly include ventilation and negative pressure extraction. Although the above two methods can reduce the stale substances in the cooking chamber to a certain extent, they cannot suppress the stale taste of the food produced during the cooking process, so the degree of removing staleness is limited. Summary of the invention

[0003] Embodiments of the present application provide a cooking method, an apparatus, a cooking device, a storage medium, and a program product.

[0004] The technical solution of the embodiment of the present application is implemented as follows:

[0005] In a first aspect, an embodiment of the present application provides a cooking method, comprising: in response to a cooking start instruction, controlling an airflow control module of a cooking device to turn on so that air in a cooking cavity flows; after the airflow control module is turned on, controlling a heating module of the cooking device to heat the cooking cavity; when the temperature in the cooking cavity is greater than a first preset temperature and the heating time is greater than the first preset time, controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature; wherein the first preset temperature is used to determine whether the cooking device performs the odor exhaust operation; and the second preset temperature is used to determine whether the cooking device cyclically performs the odor exhaust operation.

[0006] In a second aspect, an embodiment of the present application provides a cooking device, the cooking device comprising:

[0007] A cooking cavity, used for holding ingredients to be cooked;

[0008] An air flow control assembly, used for extracting air from or injecting air into the cooking cavity;

[0009] A heating component, used for heating the cooking cavity;

[0010] A timing component, used to determine the heating time after the temperature in the cooking cavity is greater than a first preset temperature;

[0011] A control component is used to control the airflow control module of the cooking device to turn on in response to a cooking start instruction based on the airflow control component to allow the air in the cooking cavity to flow; based on the heating component, after the airflow control module is turned on, control the heating module of the cooking device to heat the cooking cavity; based on the timing component, when the heating time after the temperature in the cooking cavity is greater than the first preset temperature is greater than the first preset time, control the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature; wherein the first preset temperature is used to determine whether the cooking device performs the odor exhaust operation; and the second preset temperature is used to determine whether the cooking device cyclically performs the odor exhaust operation.

[0012] In a third aspect, an embodiment of the present application provides a cooking device, the cooking device comprising:

[0013] A first control module, configured to control the airflow control module of the cooking device to start in response to a cooking start instruction so as to allow air in the cooking cavity to flow;

[0014] a second control module, configured to control the heating module of the cooking device to heat the cooking cavity after the airflow control module is turned on;

[0015] A third control module is used to control the cooking device to perform an odor removal operation when the heating time after the temperature in the cooking cavity is greater than the first preset temperature is greater than the first preset time, until the temperature in the cooking cavity is greater than or equal to a second preset temperature; wherein the first preset temperature is used to determine whether the cooking device performs the odor removal operation; and the second preset temperature is used to determine whether the cooking device performs the odor removal operation in a cyclic manner.

[0016] In a fourth aspect, an embodiment of the present application provides a computer-readable storage medium having a computer program or instructions stored thereon, which, when executed by a processor, implements the steps in the above-mentioned cooking method.

[0017] In a fifth aspect, an embodiment of the present application provides a computer program product, including a computer program or instructions, which, when executed by a processor, implement the steps in the above-mentioned cooking method.

[0018] In the embodiment of the present application, on the one hand, controlling the opening of the airflow control module by the cooking device helps the flow of air in the cooking cavity, thereby maintaining a uniform distribution of temperature in the cooking cavity and preventing local overheating or overcooling; on the other hand, when the temperature in the cooking cavity is greater than a first preset temperature and is maintained for a certain period of time, the cooking device is controlled to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature, which helps to reduce odorous substances in the cooking cavity, thereby reducing the impact of odorous substances on the quality of food in the cooking cavity, thereby extending the shelf life of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the description of the embodiments are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For those skilled in the art, other drawings can be obtained based on these drawings without creative work, among which:

[0020] Figure 1 A schematic diagram of a cooking method provided in an embodiment of the present application;

[0021] Figure 2 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 1 ;

[0022] Figure 3 A schematic diagram of a rice cooking process provided in an embodiment of the present application;

[0023] Figure 4 A schematic diagram of a method for removing odor provided in an embodiment of the present application Figure 1 ;

[0024] Figure 5 A schematic diagram of a process for odor removal provided in an embodiment of the present application;

[0025] Figure 6 A schematic diagram of a method for removing odor provided in an embodiment of the present application Figure 2 ;

[0026] Figure 7 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 2 ;

[0027] Figure 8 A schematic diagram of a method for driving a rice grain movement module and an odor removal module to start the present invention Figure 1 ;

[0028] Fig. 9A schematic diagram of a method for driving a rice grain movement module and an odor removal module to start the present invention Figure 2 ;

[0029] Fig.10 A schematic diagram of a method for driving a rice grain movement module and an odor removal module to start the present invention Figure 3 ;

[0030] Fig.11 A schematic diagram of the process of Example 1 provided in this application;

[0031] Fig.12 A schematic diagram of the process of Example 2 provided in this application;

[0032] Fig.13 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application;

[0033] Fig.14 A schematic diagram of the composition structure of a cooking device provided in an embodiment of the present application Figure 3 . DETAILED DESCRIPTION

[0034] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all of the embodiments. The following embodiments are used to illustrate the present application, but are not intended to limit the scope of the present application. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of this application.

[0035] In the following description, reference is made to “some embodiments”, which describe a subset of all possible embodiments, but it will be understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.

[0036] It should be pointed out that the terms "first\second\third" involved in the embodiments of the present application are merely to distinguish similar objects and do not represent a specific ordering of the objects. It can be understood that "first\second\third" can be interchanged in a specific order or sequence where permitted, so that the embodiments of the present application described here can be implemented in an order other than that illustrated or described here.

[0037] It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical terms and scientific terms) used herein have the same meaning as the general understanding of those skilled in the art in the field to which the embodiments of the present application belong. It should also be understood that terms such as those defined in general dictionaries should be understood to have meanings consistent with the meanings in the context of the prior art, and will not be interpreted with idealized or overly formal meanings unless specifically defined as here.

[0038] During the storage and cooking process of food, the fat on the surface of the food will oxidize and produce some aldehydes and ketones after contact with air. Aldehydes and ketones will significantly affect the aroma of the food, giving the food an unpleasant stale taste, thus affecting the sensory quality of consumers. As far as the cooking process of rice is concerned, if the stale substances produced during the storage and cooking of rice can be reduced or removed, and the stale substances produced during the cooking of rice can be inhibited, the sensory quality of rice can be effectively improved.

[0039] The methods for removing staleness of food in related technologies are mainly ventilation and negative pressure extraction. For example, the ventilation method is to use a fan to pass the gas outside the cooking cavity into the cooking cavity; the negative pressure extraction method is to use a pump to extract the gas containing stale substances in the cooking cavity. Although the above two methods can reduce the stale substances in the cooking cavity to a certain extent, they cannot suppress the stale smell generated during the cooking process, so the degree of removing staleness is limited.

[0040] Based on this, the present application embodiment provides a cooking method, such as Figure 1 As shown, the cooking method includes the following steps S101 to S103, wherein:

[0041] Step S101, in response to a cooking start instruction, controlling an airflow control module of a cooking device to turn on so that air in a cooking cavity flows;

[0042] Here, the cooking start command can be initiated by the user. For example, the cooking start command of an ordinary cooking device can be initiated by the user pressing a start button on the cooking device; the cooking start command of an intelligent cooking device can be initiated by voice interaction between the user and the cooking device.

[0043] Here, the cooking equipment refers to a cooking utensil used to cook ingredients, for example, the cooking equipment may be a rice cooker, a pressure rice cooker, a micro-pressure rice cooker, a pressure cooker, etc. The cooking cavity may be a container that is closed at the bottom and sealed after being covered at the top, and is used to hold ingredients to be cooked and cooking media (for example, water, milk, wine, etc.). The ingredients in the cooking cavity may be foods that can produce aldehyde and ketone small molecules through lipid oxidation, for example, rice, beans (for example, red beans, mung beans, black beans, etc.), pork, beef, mutton, etc. The airflow control module may be a fan, a ventilation system, an air valve, and other components, and the air flow in the cooking cavity is adjusted by opening the airflow control module. Next, the airflow control module is described as an example of an air valve.

[0044] In some embodiments, after the user initiates a cooking start instruction to the cooking device, the cooking device controls the gas valve of the cooking device to open in response to the cooking start instruction, and as the gas valve opens, air in the cooking cavity begins to flow. The air flow may be circulated or may flow from one side of the cooking cavity to the other side, which can maintain a uniform distribution of temperature in the cooking cavity and help to evenly heat the food in the cooking cavity.

[0045] Step S102, after the airflow control module is turned on, controlling the heating module of the cooking device to heat the cooking cavity;

[0046] Here, the heating module refers to a device for heating the food in the cooking cavity, and the heating module may be an electromagnetic induction (IH), a heating plate, an infrared heating device, etc. Next, the heating module is described as a heating plate.

[0047] In some embodiments, after the airflow control module is turned on, the cooking device activates the heating plate to heat the cooking cavity so that the temperature of the cooking cavity quickly reaches a required temperature.

[0048] Step S103, when the heating time after the temperature in the cooking cavity is greater than the first preset temperature is greater than the first preset time, control the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature.

[0049] Here, the second preset temperature is greater than the first preset temperature, wherein the first preset temperature is used to determine whether the cooking device performs the odor exhaust operation; the second preset temperature is used to determine whether the cooking device performs the odor exhaust operation cyclically. In some embodiments, the first preset temperature is 45 degrees Celsius and the second preset temperature is 70 degrees Celsius.

[0050] Here, the first preset time length is used to determine the timing of odor discharge; the first preset time length may be 50 seconds, 55 seconds, 60 seconds, etc. Next, the first preset time length is 60 seconds as an example for description.

[0051] In some embodiments, the cooking device detects the temperature in the cooking cavity and starts timing the heating time after the temperature in the cooking cavity is greater than a first preset temperature; when the heating time exceeds 60 seconds, it indicates that the cooking process has reached a certain stage, and the food may begin to produce a more obvious odor. Therefore, 60 seconds is used as a trigger point to determine when to start the odor removal operation to ensure a clean cooking environment and the pure flavor of the food.

[0052] Here, the odor exhaust operation is used to exhaust the odorous substances in the cooking cavity out of the cooking cavity to keep the cooking environment fresh and the pure flavor of the food in the cooking cavity.

[0053] In some embodiments, after the temperature in the cooking cavity reaches and exceeds a first preset temperature, and this temperature state lasts for more than a first preset time, the cooking device will perform an odor removal operation. By performing the odor removal operation in a timely manner, the accumulation of odorous substances in the cooking cavity can be effectively reduced, thereby ensuring the final quality of the food.

[0054] In some embodiments, if the temperature in the cooking cavity fails to reach the second preset temperature, but exceeds the first preset temperature and lasts for longer than the first preset time, the cooking device will cyclically perform the odor removal operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0055] In the embodiment of the present application, on the one hand, controlling the opening of the airflow control module by the cooking device helps the flow of air in the cooking cavity, thereby maintaining a uniform distribution of temperature in the cooking cavity and preventing local overheating or overcooling; on the other hand, when the temperature in the cooking cavity is greater than a first preset temperature and is maintained for a certain period of time, the cooking device is controlled to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature, which helps to reduce odorous substances in the cooking cavity, thereby reducing the impact of odorous substances on the quality of food in the cooking cavity, thereby extending the shelf life of the food.

[0056] In some embodiments, the airflow control module includes an exhaust module for extracting air from the cooking cavity; the implementation of step S101 "controlling the airflow control module of the cooking device to turn on so that the air in the cooking cavity flows" may include the following step S1011, wherein:

[0057] Step S1011, controlling the exhaust module to perform exhaust operation on the cooking cavity, so that the air in the cooking cavity is in a first oxygen-containing state.

[0058] Here, the exhaust module refers to a device for extracting air containing odorous substances in the cooking cavity, and the exhaust module can be a vacuum pump, a negative pressure pump, a fan, etc. The first oxygen-containing state can refer to a low oxygen state. Since there is fat on the surface of the food during storage and cooking, the fat is constantly in contact with the air and the air contains moisture, which will accelerate the oxidation and decomposition of fat on the surface of the food, thereby producing some aldehyde and ketone compounds. In the process of cooking food, the odorous substances brought by aldehyde and ketone compounds exist in the cooking cavity, which will increase the stale taste of the food and affect the original aroma of the food. Therefore, in the process of using the cooking cavity to cook the food, the cooking cavity is evacuated to make the air in the cooking cavity in a low oxygen state, thereby inhibiting the activity of lipase inside the food, reducing the enzymatic hydrolysis of lipase, and reducing the oxidation reaction of fat in the food to produce odorous substances. Next, the food is rice as an example for explanation.

[0059] In some embodiments, after the user initiates a cooking start command to the cooking device, the cooking device responds to the cooking start command and starts the vacuum module to perform a vacuum operation on the cooking cavity, so that the air in the cooking cavity is extracted through the vacuum operation, thereby reducing the oxygen content in the cooking cavity and putting it in a first oxygen-containing state, thereby inhibiting the activity of lipase inside the rice, reducing the enzymatic hydrolysis of lipase, and reducing the odor substances produced by the oxidation reaction of the fat in the rice.

[0060] In the embodiment of the present application, the cooking device controls the exhaust module to exhaust air from the cooking cavity, so that the air in the cavity is in a first oxygen-containing state, which helps to reduce the contact of food with oxygen during subsequent heating, thereby slowing down the oxidation process.

[0061] In some embodiments, the implementation of step S103 "when the heating time after the temperature in the cooking cavity is greater than the first preset temperature is greater than the first preset time, controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature" may include the following steps S1031 to S1033, wherein:

[0062] Step S1031, when the temperature in the cooking cavity is greater than a first preset temperature, starting to time the heating time of the heating module;

[0063] In some embodiments, when the temperature in the cooking cavity is greater than the first preset temperature, the cooking device starts timing the heating time of the heating module. It should be noted that the first preset temperature is usually set according to the ingredients and the cooking method, and is used to indicate that the cooking process has entered a specific stage, at which time the ingredients may begin to produce odorous substances.

[0064] Step S1032, when the heating time is longer than the first preset time, determining whether the temperature in the cooking cavity is greater than or equal to a second preset temperature;

[0065] In some embodiments, as heating progresses, the cooking device continuously monitors the heating time and compares the heating time with a first preset time; if the heating time exceeds the first preset time, it means that the cooking process has lasted for a period of time and the ingredients may have produced enough odorous substances, requiring subsequent odor removal operations.

[0066] Step S1033, when the temperature in the cooking cavity is lower than the second preset temperature, controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is higher than or equal to the second preset temperature.

[0067] Here, the odor removal operation may include increasing the exhaust volume, changing the exhaust path, etc., to effectively remove the odorous substances generated during the cooking process.

[0068] In some embodiments, after the heating time exceeds the first preset time, the cooking device checks whether the current temperature in the cooking cavity has reached the second preset temperature. If the temperature in the cooking cavity is lower than the second preset temperature, the cooking device controls the execution of the odor exhaust operation; the odor exhaust operation continues until the temperature in the cooking cavity is higher than or equal to the second preset temperature.

[0069] It should be noted that the second preset temperature is a higher temperature threshold, which is used to determine whether the cooking process has reached a relatively stable and efficient stage. If the current temperature in the cooking cavity has reached the second preset temperature, there is no need to frequently perform odor removal operations.

[0070] In the embodiment of the present application, on the one hand, by setting the first preset temperature and the first preset duration as trigger conditions, it is possible to accurately control when to start the odor removal operation; on the other hand, after the heating time is longer than the first preset duration, it is determined whether to continue the odor removal operation by comparing the temperature in the cooking cavity with the second preset temperature. If the temperature in the cooking cavity has reached the second preset temperature, it means that the cooking environment has become relatively stable, and the odor substances in the cooking cavity may have been greatly reduced or eliminated. At this time, stopping the odor removal can save energy.

[0071] In some embodiments, the implementation of step S1033 "controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature" may include the following steps S111 to S114, wherein:

[0072] Step S111, controlling the communication module of the cooking device to open, so that gas exchange occurs inside and outside the cooking cavity;

[0073] Here, the communication module refers to a device for connecting the air in the cooking cavity with the air outside the cooking cavity, for example, the communication module can be an exhaust valve, a pressure valve, a pressure ball, a solenoid valve, a weight, a magnetic suspension valve, etc. Next, the communication module is described as an exhaust valve.

[0074] In some embodiments, the exhaust valve is controlled to open by the cooking device, and the opening of the exhaust valve allows gas exchange between the inside and outside of the cooking cavity, that is, the odorous gas generated in the cooking cavity is discharged to the outside of the cooking cavity through the exhaust valve, while introducing fresh air from the outside.

[0075] Step S112, when the opening time of the communication module is greater than the second preset time, controlling the communication module to be closed and the exhaust module to be opened, so as to exhaust the cooking cavity through the exhaust module, so that the air in the cooking cavity is in a first oxygen-containing state;

[0076] Here, the second preset time length determines the air extraction timing; the second preset time length may be 50 seconds, 55 seconds, 60 seconds, etc. Next, the second preset time length is 60 seconds as an example for description.

[0077] In some embodiments, after the communication module is turned on and operated for 60 seconds (i.e., the opening time is greater than 60 seconds), the cooking device controls the communication module to be closed; then, the exhaust module is turned on. The exhaust module exhausts air from the cooking cavity to further reduce the oxygen content in the cooking cavity, so that the air in the cooking cavity is in the first oxygen-containing state. The low-oxygen environment helps to inhibit the oxidation reaction that may occur in the food at high temperature, thereby reducing the generation of odor substances.

[0078] Step S113, when the opening time of the exhaust module is greater than the first preset time, determining whether the temperature in the cooking cavity is greater than or equal to the second preset temperature;

[0079] In some embodiments, after the ventilation module is turned on for a period longer than a first preset period, the cooking device checks whether the temperature in the cooking cavity has reached a second preset temperature.

[0080] Step S114, when the temperature in the cooking cavity is greater than or equal to the second preset temperature, the communication module is controlled to open, and the food in the cooking cavity is cooked.

[0081] In some embodiments, if the temperature in the cooking cavity is greater than or equal to the second preset temperature, it means that the cooking environment is ready and the next cooking operation can be performed. At this time, the cooking device will control the communication module to open again and start cooking the food in the cooking cavity.

[0082] In the embodiment of the present application, on the one hand, the opening of the connecting module is controlled by the cooking device to allow gas exchange between the inside and outside of the cooking cavity, effectively exhausting the air containing odorous substances in the cooking cavity out of the cooking cavity, thereby improving the cooking environment; on the other hand, after the connecting module is closed, the exhaust module is turned on to exhaust the cooking cavity, so that the air in the cooking cavity is in a first oxygen-containing state, which helps to inhibit the oxidation reaction of the food and maintain the freshness and nutritional content of the food.

[0083] In some embodiments, the airflow control module includes an air charging module for charging air into the cooking cavity; the implementation of step S101 "controlling the airflow control module of the cooking device to turn on so that the air in the cooking cavity flows" may include the following steps S1012 and S1013, wherein:

[0084] Step S1012, controlling the communication module of the cooking device to be in a closed state so that the cooking cavity is not connected to the external gas;

[0085] In some embodiments, the communication module of the cooking device is controlled to be in a closed state so that the cooking cavity is not connected to the external gas, forming a relatively closed environment.

[0086] Step S1013, controlling the inflation module to be in an open state so that the pressure in the cooking cavity is greater than the atmospheric pressure.

[0087] Here, the inflation module may be an air pump for injecting air into the cooking cavity.

[0088] In some embodiments, while the connecting module is in a closed state, the inflation module (e.g., an air pump) is controlled to be in an open state, so that external gas (which may be air or other specific gases) will be pumped into the cooking cavity to increase the amount of gas in the cooking cavity. As the gas is continuously input, the gas pressure in the cooking cavity will gradually increase and exceed the atmospheric pressure. This high-pressure environment will have an impact on biological enzymes such as lipase and lipoxygenase in cooking ingredients. Specifically, high pressure will destroy the quaternary structure of these enzymes (i.e., the complex spatial structure of the enzyme), causing them to lose their original activity. After these enzymes lose their activity, they can no longer catalyze chemical reactions that produce odors, thereby inhibiting the generation of odorous substances.

[0089] It should be noted that the temperature of the gas introduced is preferably greater than 40 degrees Celsius. The introduction of hot gas can make the cooking chamber quickly pass through the temperature range of 20 degrees Celsius to 40 degrees Celsius. The activity of lipase and lipoxygenase is the strongest in this temperature range. Rapidly passing through this range can further reduce the catalytic oxidation of lipase and lipoxygenase, and further reduce the generation of odorous substances. The type of gas introduced is preferably a gas containing a small amount of oxygen or even no oxygen. Reducing the oxygen entering the cooking chamber can reduce or even block the fat oxidation in the food, cut off the generation path of odorous substances, and further reduce the generation of odorous substances.

[0090] In the embodiment of the present application, the cooking equipment controls the connecting module to be in a closed state and the inflation module to be in an open state, so that the air pressure in the cooking chamber is greater than the atmospheric pressure, causing the quaternary structure of the lipase and lipoxygenase inside the food to be destroyed and lose their original activity, thereby reducing the enzymatic effect of lipase and reducing the oxidation reaction of the fat in the food to produce odorous substances.

[0091] In some embodiments, the implementation of step S1033 "controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature" may include the following steps S121 to S125, wherein:

[0092] Step S121, when the airflow control module includes an air extraction module, controlling the air extraction module to be in a closed state;

[0093] Here, the odor exhaust operation can be an alternating mode of pressure and no pressure to effectively exhaust the odor substances generated during the cooking process. Pressure means that the exhaust module is in a closed state, the cooking cavity is closed, and the charging module introduces gas into the cooking cavity, and the pressure in the cooking cavity stops working after reaching a specified pressure. No pressure means that after the pressure is maintained for a certain period of time, the exhaust module is turned on, and the gas in the cooking cavity quickly escapes through the exhaust module, so that the cooking cavity returns to a normal pressure state.

[0094] Step S122, controlling the inflation module to be in an on state so as to increase the pressure in the cooking cavity;

[0095] In some embodiments, the cooking device controls the exhaust module to close and the inflation module to open to increase the pressure in the cooking cavity, which helps to more effectively discharge the odor substances generated by the food in the cooking cavity.

[0096] Step S123, when the pressure in the cooking cavity is greater than the preset pressure and the pressure is maintained for a period longer than a third preset period, controlling the air extraction module or the connecting module to be turned on, so that the odorous substances in the cooking cavity are discharged through the air extraction module or the connecting module;

[0097] Here, the preset pressure may be a suitable pressure value. The third preset time length determines the opening timing of the air extraction module or the connection module; the third preset time length may be 50 seconds, 55 seconds, 60 seconds, etc. Next, the third preset time length of 60 seconds is used as an example for explanation.

[0098] In some embodiments, after the pressure in the cooking cavity exceeds a preset pressure value, the cooking device will start timing to see whether this high pressure state can be maintained for more than a third preset time. This step is to ensure that the pressure in the cooking cavity has indeed reached a level sufficient to effectively discharge odorous substances. If the pressure is maintained for more than 60 seconds, the cooking device will control the exhaust module or the connecting module to open, allowing the odorous substances in the cooking cavity to be discharged through the exhaust module or the connecting module.

[0099] Step S124, when the airflow control module includes an exhaust module and the opening time of the exhaust module is greater than a fourth preset time, determining whether the temperature in the cooking cavity is greater than or equal to the second preset temperature;

[0100] Here, the fourth preset time length may be a suitable time length, for example, 55 seconds, 60 seconds, 65 seconds, etc. Next, the fourth preset time length is 65 seconds as an example for description.

[0101] In some embodiments, the exhaust module is continuously turned on for a period of time. When the exhaust module is turned on for more than 65 seconds, the cooking device checks whether the temperature in the cooking cavity has reached a second preset temperature.

[0102] It should be noted that the temperature check here may be an indirect way to assess whether odorous substances have been effectively discharged (for example, the temperature in the cooking chamber may rise as odorous substances are discharged, or reaching a certain temperature can be considered a safe sign that odorous substances have been reduced to an acceptable level).

[0103] Step S125, when the temperature in the cooking cavity is lower than the second preset temperature, return to the operation of controlling the air extraction module to be in a closed state until the temperature in the cooking cavity is higher than or equal to the second preset temperature.

[0104] In some embodiments, if the temperature in the cooking cavity has not reached the second preset temperature, it means that the odorous substances may not have been completely discharged, then the cooking device will close the exhaust module again, open the inflation module, and repeat the above process until the temperature in the cooking cavity reaches or exceeds the second preset temperature.

[0105] In the embodiment of the present application, on the one hand, by first closing the exhaust module and opening the inflation module to increase the pressure in the cooking cavity, and then opening the exhaust module to discharge the odorous substances, the high-pressure environment helps to more effectively discharge the odorous substances generated in the cooking process from the cooking cavity through the exhaust module; on the other hand, by monitoring the temperature in the cooking cavity and stopping the odor discharge operation when the temperature reaches or exceeds the second preset temperature, it helps to ensure that the ingredients remain in the best state during the cooking process and avoid loss of taste and nutrition due to overheating or overcooling.

[0106] In some embodiments, the implementation of step S1033 "controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature" may include the following steps S131 to S135, wherein:

[0107] Step S131, controlling the driving module of the cooking device to start, so that the odorous substances inside the food in the cooking cavity are dissolved;

[0108] Here, the driving module is used to drive the food to move. For example, the driving module can be composed of one or more components of a stirring component, an air blowing component, a rotating inner pot component, an oscillation component, and an ultrasonic component. Next, the driving module is taken as an example of a stirring component.

[0109] In some embodiments, the stirring assembly is controlled to open by the cooking device, so that the food in the cooking cavity is fully moved, so that the odorous substances inside the food can be better dissolved and released into the air in the cooking cavity.

[0110] Step S132, controlling the airflow control module to be turned on intermittently to exchange air inside and outside the cooking cavity until the temperature inside the cooking cavity is greater than or equal to the second preset temperature;

[0111] Here, intermittent opening of the airflow control module may mean that the airflow control module is not turned on and off continuously, but is turned on and off according to certain time intervals or conditions. This intermittent operation mode helps to reduce energy consumption and avoid excessive exchange of gas inside and outside the cooking cavity, thereby affecting the cooking effect.

[0112] In some embodiments, when the air flow control module is turned on, the air in the cooking cavity will exchange air with the outside air through components such as the air valve, which helps to expel odorous substances in the cooking cavity and introduce fresh air to keep the cooking environment clean. When the temperature in the cooking cavity reaches or exceeds the second preset temperature, the cooking device will stop the intermittent opening of the air flow control module to avoid excessive heat loss and unnecessary energy consumption.

[0113] Step S133, when the airflow control module includes an exhaust module and the opening time of the driving module is greater than a fifth preset time, controlling the exhaust module to open;

[0114] Here, the fifth preset time may refer to the optimal time to start the exhaust module, ensuring that the food has enough time to be fully stirred or turned in the cooking chamber, so as to more effectively release the odorous substances; for example, the fifth preset time may be 2 minutes, 3 minutes, 4 minutes, etc. Next, the fifth preset time is 3 minutes as an example for explanation.

[0115] In some embodiments, the cooking device continuously monitors the activation time of the driving module. If the activation time is greater than 3 minutes, it indicates that the food has been sufficiently exercised and the odorous substances have been effectively dissolved and released into the air in the cooking cavity.

[0116] In some embodiments, after confirming that the driving module has been turned on for more than 3 minutes, the exhaust module is controlled to turn on by the cooking device, so that the odorous substances released by the food can be more effectively extracted out of the cooking cavity to purify the cooking environment.

[0117] Step S134, when the opening time of the air extraction module is greater than a sixth preset time, controlling the air extraction module to be closed;

[0118] Here, the sixth preset time may refer to the best time to shut down the exhaust module, which can save energy and avoid unnecessary exhaust operations; for example, the sixth preset time may be 1 minute, 2 minutes, 3 minutes, etc. Next, the sixth preset time is 2 minutes as an example for explanation.

[0119] In some embodiments, the cooking device continuously monitors the opening time of the exhaust module. If the opening time is greater than 2 minutes, it means that an effective exhaust operation has been completed and the air containing odorous substances in the cooking cavity has been significantly reduced.

[0120] Step S135, when the closing time of the exhaust module is greater than the fifth preset time, return to the operation of controlling the exhaust module to turn on until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0121] In some embodiments, the cooking device continuously monitors the closing time of the exhaust module. If the closing time is longer than 3 minutes, the cooking device controls the exhaust module to open again and repeats the above exhaust operation. The entire odor exhaust operation will continue until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0122] In the embodiment of the present application, on the one hand, the cooking device controls the driving module to open, so that the odorous substances inside the food can be fully dissolved and released into the air of the cooking cavity. Subsequently, the exhaust module is regularly opened and closed to effectively extract the air containing the odorous substances, thereby significantly reducing the odorous substances in the cooking cavity and protecting the quality and taste of the food; on the other hand, the exhaust module does not operate continuously, but is turned on after the driving module is turned on for more than the fifth preset time, and is turned off after the opening time is more than the sixth preset time. This intermittent operation mode helps to save energy and improve energy efficiency.

[0123] In some embodiments, the implementation of step S1033 “controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature” may include the following steps S141 and S142, wherein:

[0124] Step S141, controlling the driving module of the cooking device to turn on;

[0125] In some embodiments, the stirring assembly is controlled to open by the cooking device, so that the food in the cooking cavity is fully moved, so that the odorous substances inside the food can be better dissolved and released into the air in the cooking cavity.

[0126] Step S142, when the activation time of the driving module is greater than the fifth preset time, controlling the exhaust module to exhaust the cooking cavity until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0127] In some embodiments, the cooking device continuously monitors the duration of the stirring component being turned on, and only performs the next step of the vacuuming operation when the duration of the stirring component is greater than a fifth preset duration. The fifth preset duration is to ensure that the food is sufficiently moved in the cooking cavity so that the odorous substances can be fully dissolved.

[0128] In some embodiments, if the stirring component is turned on for longer than a fifth preset time, the cooking device will control the exhaust module to perform exhaust operations on the cooking cavity to extract the air containing odorous substances in the cooking cavity, thereby purifying the cooking environment.

[0129] In some embodiments, after one exhaust operation is completed, the cooking device checks whether the current temperature in the cooking cavity has reached a second preset temperature. If the temperature in the cooking cavity is lower than the second preset temperature, the cooking device controls the execution of an odor exhaust operation; the odor exhaust operation continues until the temperature in the cooking cavity is higher than or equal to the second preset temperature.

[0130] In the embodiment of the present application, the cooking device controls the driving module to be turned on, so that the food is fully moved in the cooking cavity, which promotes the dissolution and release of odor substances in the food. Subsequently, the exhaust module performs an exhaust operation on the cooking cavity to effectively exhaust the odorous gas, thereby significantly improving the efficiency of odor exhaust.

[0131] In some embodiments, the implementation of step S1033 “controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature” may include the following step S151, wherein:

[0132] Step S151, controlling the driving module and the exhaust module to turn on until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0133] In some embodiments, when both the driving module and the exhaust module are turned on, the cooking device will continue to operate the driving module and the exhaust module, and monitor the temperature in the cooking cavity in real time until the temperature in the cooking cavity reaches a second preset temperature. During this process, the food keeps moving under the action of the driving module, and the exhaust module continuously extracts the air containing odorous substances in the cooking cavity.

[0134] In the embodiment of the present application, the driving module and the exhaust module are turned on at the same time, achieving the dual effects of food movement and air extraction. The movement of the food promotes the dissolution and release of odor substances, while the exhaust module extracts the air containing odor substances in time. The two work together to greatly improve the efficiency of odor exhaust, thereby quickly purifying the cooking environment.

[0135] Rice is a daily staple food with a large consumption. However, rice production is seasonal, and the rice that consumers buy is definitely not new rice. The rice cortex is removed during processing, and the endosperm is directly exposed to the outside, which is easily affected by the oxygen, temperature and humidity in the environment and aged. Therefore, even if users buy newer rice, improper storage after opening the bag will still cause aging, especially in summer when the temperature and humidity are high, which aggravates the aging process, causing the rice aroma to disappear, the acidity to increase, and the bran acid taste to be obvious, which makes the cooked rice have a serious odor, covering up the original rice aroma.

[0136] It should be noted that the generation of odor comes from the oxidation of lipids in the food. Under the action of oxygen and lipase, lipids are oxidized to fatty acids, and fatty acids are further cracked to generate carbonyl compounds, such as hexanal, valeraldehyde, 2-butanone and other substances. These substances have odors and furan acid tastes, which ultimately make the rice smell bad and have a bad aroma. By inhibiting enzyme activity, the generation of odors can be reduced as much as possible, and the generated odors are discharged from the cooking chamber through the discharge action, which not only reduces the generation of odors but also discharges the existing odors, and ultimately improves the flavor of rice.

[0137] This solution is not only suitable for rice, but also for all foods that may age and produce odors, such as grains such as brown rice, beans, peanuts, etc.

[0138] The present application embodiment provides a cooking device, such as Figure 2 As shown, the cooking device 200 includes a cooking cavity 210, a heating component 220, an air pump component (i.e., the above-mentioned exhaust component) 230 and a connecting component 240; wherein, the heating component heats the cooking cavity, and when the connecting component is turned on, it can connect the inside and outside of the cooking cavity, and when the connecting component is closed, starting the air pump can exhaust the gas in the cooking cavity, thereby reducing the oxygen in the cooking cavity.

[0139] The present application embodiment provides a rice cooking process, such as Figure 3 As shown, the cooking process includes an odor removal stage and a cooking and maturation stage after the odor removal stage; wherein, the cooking process corresponding to a cooking time between 0 and t is the odor removal stage, and the cooking process corresponding to a cooking time greater than t is the cooking and maturation stage.

[0140] The present application embodiment provides a method for removing odor, such as Figure 4 As shown, the following steps are included:

[0141] Step S301, closing the connecting component and turning on the air pump to make the air pressure in the cooking cavity greater than the atmospheric pressure;

[0142] Step S302, turning on the heating component to heat at maximum power so that the temperature in the cooking cavity quickly reaches above 45°C;

[0143] Step S303, heating to a first temperature range and maintaining for a certain period of time;

[0144] Step S304, entering the cooking stage.

[0145] In step S301, after cooking is started, the connecting component is closed, the cooking cavity is sealed from the external space, and the air pump is turned on to introduce gas into the cooking cavity, so that the amount of gas in the cooking cavity increases and the air pressure is greater than the atmospheric pressure. The reason for this step is that when the pressure in the cooking cavity is greater than the atmospheric pressure, the pressure destroys the quaternary structure of the lipase and lipoxygenase, loses the original activity, and inhibits the generation of odor; the temperature of the gas introduced in this step is preferably greater than 40°C, and the introduction of hot gas can make the cooking cavity quickly cross the 20-40°C temperature range, in which the lipase and lipoxygenase have the strongest activity. Rapidly crossing this range can further reduce the catalytic oxidation of the enzyme and further reduce the generation of odor; the type of gas introduced in this stage is preferably a gas containing a small amount of oxygen or even no oxygen. Reducing the oxygen entering the cooking cavity can reduce or even block the fat oxidation in the food, cut off the path of odor generation, and further reduce the generation of odor.

[0146] In step S302, when the air pressure in the cooking cavity is greater than the atmospheric pressure, the heating component is turned on. The order of this step is because the temperature of the rice water will inevitably pass through the 20°C-40°C range during heating. The enzyme activity in this range is the strongest, which will accelerate the generation of odor. Increasing the air pressure to destroy the enzyme structure first can reduce the generation of odor when heating through this temperature range. The heating in this step is preferably heated at maximum power, so that the temperature quickly passes through the 20°C-40°C range and is finally maintained at 45°C-70°C. Maximum power heating quickly increases the enzyme activity temperature range, resulting in less odor. Maintaining it at 45°C-70°C for a period of time can not only promote the dissolution of existing odors in the water, but also promote the entry of water into the particles, which is beneficial to the subsequent gelatinization to be more complete and the taste is soft and glutinous.

[0147] In step S303, during the temperature maintenance period of 45°C-70°C, the pressure of the cooking chamber is preferably controlled by alternating between pressure and no pressure. The alternating between pressure and no pressure is realized by the operation of the connecting component and the air pump. When there is pressure, the connecting component is closed, the cooking chamber is closed, and the air pump stops working after the ventilation reaches the specified pressure. When there is no pressure, after the pressure is maintained for a certain period of time, the connecting component is opened, and the gas in the cooking chamber quickly escapes from the connecting component, and the cooking chamber returns to a normal pressure state. The purpose of this step is to discharge the gas in the cooking chamber instantly by means of pressure relief. This is because during the soaking process, the original odor in the rice is dissolved in the water and volatilized in the cooking chamber by heat. The discharge of the cooking chamber gas can discharge these odor components and prevent the odor components from being adsorbed back by the rice grains, making the rice have an odor. The number of alternating times with pressure and no pressure in this stage is preferably changed with the soaking time. The rule of change is that the number of times in the early stage of soaking is more and the number of times in the later stage of soaking is less. This is because the rice itself has more odor due to storage at the beginning of soaking. In the early stage, there are more odors, and more alternating times are required to discharge the odors. In the later stage, more odors are discharged, and the alternation can be reduced accordingly. The reason for reducing alternation is that the pressure relief process not only brings oxygen into the cooking chamber, but also affects the temperature stability in the cooking chamber. Reducing alternation can reduce oxygen and avoid excessive oxygen entering to enhance the production of odor. At the same time, maintaining temperature stability is more beneficial to the water absorption of rice grains and ensures the later gelatinization.

[0148] The present application embodiment provides a odor removal stage, such as Figure 5 As shown, the following steps are included:

[0149] Step S401, start cooking and enter the odor removal stage;

[0150] Step S402: Turn on the air pump to extract the gas in the cooking cavity, so that the cooking cavity is in a low-oxygen or even oxygen-free state;

[0151] Here, after starting cooking, the air pump is started immediately to exhaust the gas in the cooking chamber, which can achieve two purposes. One is to exhaust the volatile odor of the rice (for example, hexanal, 2-butanone, etc.), and the other is to put the cooking chamber in a low-oxygen or even anaerobic state. Under the low-oxygen state, the activity of lipase can be inhibited, the enzymatic hydrolysis of lipase can be reduced, and the fat and other substances in the rice can be blocked from further generating odor substances. At the same time, it is beneficial to improve the viscosity, water absorption, water holding capacity and eating taste of the rice.

[0152] It should be noted that the main purpose of step S402 is to make the cooking cavity reach a low oxygen state. The air pump can be used to extract the gas in the cooking cavity, or the air pump can be used to pump in non-oxygen gas or gas with very little oxygen content to reduce the oxygen concentration in the cooking cavity. It can also be used by electrochemical degradation of oxygen in the cooking cavity.

[0153] Step S403, start heating according to a preset program, and simultaneously collect the temperature T in the cooking cavity;

[0154] Here, heating begins after the cooking chamber reaches a low oxygen state, because the lipase and lipoxygenase activities are strongest in the temperature range of 20℃-40℃. If the enzyme activity is not inhibited in advance, more odorous substances will be quickly produced during the heating process.

[0155] Step S404, when T>40°C, start timing;

[0156] Step S405, after the timing time is ≥ t1, determine whether T ≥ 95°C; if yes, that is, the temperature in the cooking cavity T ≥ 95°C, proceed to step S406; if no, that is, the temperature in the cooking cavity T < 95°C, proceed to step S407;

[0157] Here, when the temperature in the cooking chamber is higher than 40°C, the activity of lipase and lipoxygenase is the strongest, and the enzyme activity starts to decrease after this temperature. The temperature has a certain inhibitory effect on the enzyme activity, so the odor discharge action can only be started after 40°C. Because the odor discharge action brings about gas exchange between the inside and outside of the cooking chamber, it may introduce oxygen. If oxygen is introduced at a temperature below 40°C, it will promote the generation of odor.

[0158] Step S406, opening the connecting component and entering the cooking and maturing stage;

[0159] Here, when the temperature in the cooking chamber is ≥95℃, the activity of substances such as lipase and lipoxygenase has been completely lost and they no longer catalyze the production of odor. At this time, water vapor begins to be produced and the existing odorous substances can escape with the water vapor. Therefore, the odor removal stage stops and the cooking and maturation stage begins.

[0160] Step S407, opening the connecting component to allow the gas outside the cooking cavity to enter the cooking cavity, so that the inside and outside of the cooking cavity are connected;

[0161] Step S408, after the connectivity component is turned on for a period of time that satisfies t2, the connectivity component is turned off;

[0162] Step S409, turning on the air pump to extract the gas in the cooking cavity, so that the cooking cavity is in a low-oxygen or even oxygen-free state, and collecting T at the same time.

[0163] Here, after step S409, the process proceeds to step S405.

[0164] The reason why the odor is removed is that as the soaking time increases, the odorous components in the rice will dissolve in the water, and the small amount of residual lipase and lipoxygenase activity will also promote the continued generation of odor. If these odors are not removed, they will be absorbed in the micropores of the rice grains, and the cooked rice will still have an odor.

[0165] The present application is an embodiment to provide a method for removing odor, such as Figure 6 As shown, the following steps are included:

[0166] Step S501, opening the connecting component, releasing the sealing of the cooking cavity, and connecting the inside and outside of the cooking cavity.

[0167] Step S502, close the connecting component and start the air pump to discharge the gas in the cooking cavity.

[0168] The above-mentioned odor exhaust action includes first opening the connecting component to connect the inside and outside of the cooking cavity, and then closing the connecting component to start the air pump to exhaust the gas in the cooking cavity, and make the cooking cavity reach a low oxygen state again. It should be noted that the odor exhaust first connects the inside and outside of the cooking cavity and then starts the air pump, rather than directly starting the air pump. This is mainly because the odor dissolved in the water cannot be discharged by starting the air pump due to the performance of the pump. Only a small amount of odor in the gas is partially discharged, and the de-staleness effect is weak. The first connection can further volatilize the odor dissolved in the water by instantaneous pressure relief, and then when the air pump is working, the air pump is in the best state, and more odor is discharged, and the de-staleness effect is better. The above-mentioned de-staleness can be implemented in many ways, and the best way is to use an air pump to pump air.

[0169] Steps S404, S406 to S408 are repeatedly cycled until the temperature in the cooking cavity is ≥ 95° C. The cycle stage is not necessary, but if it is present, the odor removal efficiency can be improved. The more cycles there are, the better the odor removal effect.

[0170] Taking the rice cooked for a long time as an example, the soaking temperature T0 in the odor removal stage is controlled between 50-65℃, and the soaking temperature maintenance time t is always 5-25min. Under this preset program, when the temperature is greater than 40℃, less than T0 or greater than T0, t1≤1min, t2≤1min; when the temperature is equal to T0, t1 can be selected as 1 / 10t 总To 1 / 5t 总 , with 1 / 5t 总 Better, t2 can choose 1 / 20t 总 To 1 / 10t 总 , with 1 / 10t 总 Whether to trigger the reciprocating cycle under this preset condition and the number of reciprocating cycles are determined by multiple parameters such as temperature recognition and time control.

[0171] The present application embodiment provides a cooking device, such as Figure 7 As shown, the cooking device 200 includes a cooking cavity 210, a module for driving rice grains to move (i.e., the above-mentioned driving module) 620, and an odor removal module (i.e., the above-mentioned exhaust module) 630, wherein the module for driving rice grains to move can drive rice grains to move during cooking, causing the odor in the rice grains and water to escape into the upper gas in the cooking cavity, and the odor removal module can discharge the gas in the cooking cavity (containing the escaped odor substances); the module for driving rice grains to move can be composed of one or more components selected from the group consisting of a stirring component, an air blowing component, a rotating inner pot component, an oscillation component, and an ultrasonic component, so as to drive the rice grains to move; the odor removal module can be composed of one or more components such as a fan and an air pump, so as to discharge the gas in the pot.

[0172] Since odor substances are adsorbed in the micropores of rice grains, the rice grains are soaked in water during cooking, which prevents the release of odor substances from the rice grains, and the effect of removing odor by exhausting air is limited. Before exhausting the gas in the cooking chamber, the odor substances in the rice grains are first released into the air in the cooking chamber as much as possible, which can improve the de-staleness effect. Therefore, the method of driving the rice grains to move by driving the rice grains to move brings an impact to the odor in the micropores of the rice grains, causing it to escape from the water surface, and then it can be discharged under the action of the odor exhaust module; moreover, the movement of the rice grains also improves water absorption, making the rice taste better.

[0173] When the temperature in the cooking chamber is lower than the boiling point of water, it is the odor removal stage. When the temperature in the cooking chamber is greater than or equal to the boiling point of water, the odor removal stage ends and the cooking stage begins. There is no restriction on the heating control in the odor removal stage. The temperature can be maintained below the boiling point of water for a certain period of time, or not.

[0174] During the odor removal stage, the rice grain movement module and the odor removal module are turned on. The rice grain movement module is driven to work, causing the odorous substances inside the rice grains to dissolve into the water as much as possible, and further escape from the water surface and distribute into the air in the cooking chamber. The odor removal module discharges the odorous substances that escape from the water surface out of the cooking chamber as much as possible, thereby reducing the odor of the rice.

[0175] The embodiment of the present application provides a method for driving a rice grain movement module and an odor removal module to start. Figure 8As shown, the following steps are included:

[0176] Step S701, start driving the rice grain movement module;

[0177] Step S702, maintaining for a certain period of time;

[0178] Step S703, start the odor removal module.

[0179] The embodiment of the present application provides a method for driving a rice grain movement module and an odor removal module to start. Fig. 9 As shown, the following steps are included:

[0180] Step S801, simultaneously starting the rice grain movement module and the odor removal module;

[0181] Step S802, until the odor removal stage ends.

[0182] The embodiment of the present application provides a method for driving a rice grain movement module and an odor removal module to start. Fig.10 As shown, the following steps are included:

[0183] Step S901, start driving the rice grain movement module;

[0184] Step S902, maintaining for a certain period of time;

[0185] Step S903, start the odor removal module;

[0186] Step S904, maintaining for a certain period of time;

[0187] Step S905, turning off the odor removal module;

[0188] Here, after step S905, the process proceeds to step S902.

[0189] Step S906, until the odor removal stage ends.

[0190] The odor removal stage is Fig.10 The method shown is the best. By turning on the rice grain movement module first and then the odor removal module, it is possible to avoid turning on the odor removal module to introduce new air, which will strengthen the fat oxidation reaction and increase the generation of odor. At the same time, after turning on the rice grain movement module for a period of time, the odor substances inside the food have been fully dissolved. Then turning on the odor removal module will achieve a higher and more thorough odor removal effect. The odor removal module works intermittently, which can reduce the introduction of oxygen as much as possible while ensuring the odor removal.

[0191] Different working methods of driving the rice grain movement module and the odor removal module can achieve different effects, as shown in the following embodiments.

[0192] Example 1 provided in this application, such as Fig.11 As shown, the following steps are included:

[0193] Step S1001, start cooking and execute a preset program for heating;

[0194] Step S1002, monitoring the temperature T1 in the cooking cavity;

[0195] Step S1003, determine whether T1 ≥ the boiling point of water; if not, that is, T1 < the boiling point of water, proceed to step S1004; if yes, that is, T1 ≥ the boiling point of water, proceed to step S1005;

[0196] Step S1004, executing the procedure of the odor removal stage;

[0197] Here, after step S1004, enter step S1002.

[0198] Step S1005, ending the odor removal phase procedure.

[0199] In Example 1, the rice grain movement module and the odor removal module are driven only as odor exhaust devices and work only in the odor removal stage. After entering the preset program heating, when the temperature in the cooking cavity is less than the boiling point of water, it is the odor exhaust stage. When the temperature in the cooking cavity is greater than or equal to the boiling point of water, the odor removal stage ends and the driving of the rice grain movement module and the odor removal module stops.

[0200] Example 2 provided in this application, such as Fig.12 As shown, the following steps are included:

[0201] Step S1101, start cooking and execute a preset program for heating;

[0202] Step S1102, monitoring the temperature T1 in the cooking cavity;

[0203] Step S1103, determine whether T1 ≥ the boiling point of water; if not, that is, T1 < the boiling point of water, proceed to step S1104; if yes, T1 ≥ the boiling point of water, proceed to step S1105;

[0204] Step S1104, executing the odor removal phase program

[0205] Step S1105, turning off the odor removal module and keeping the rice grain movement driving module turned on;

[0206] Step S1106, monitoring the bottom temperature T2 of the cooking cavity, and determining whether T2 is greater than 100°C; if so, that is, T2 is greater than 100°C, proceeding to step S1107;

[0207] Step S1107, turn off the odor removal module.

[0208] In Example 2, the rice grain movement driving module and the odor removal module serve not only as odor exhaust devices, but also as gelatinization promoting devices. In the odor removal stage, the odor removal control program is used for control; when the temperature in the cooking cavity just reaches the boiling point of water, the odor removal module is turned off, and the rice grain movement driving module is maintained on until the moisture content in the cooking cavity is significantly reduced (judged by the bottom temperature of the cooking cavity being greater than 100°C). That is, after entering the cooking and maturation stage, the rice grain movement driving module is maintained on when there is a large amount of water. Turning on the rice grain movement driving module at this stage can cause the rice grains to move in the cooking cavity, so that the rice grains can obtain heat and moisture more evenly, so that the particles can fully gelatinize, and the rice can be more uniform, the taste is softer and more glutinous, and the particles are fuller and more shiny. At the same time, it also strengthens the interaction between substances, promotes the Maillard reaction, and makes the aroma of rice more intense.

[0209] Based on the foregoing embodiments, the embodiments of the present application further provide a cooking device, which includes the modules included, and can be implemented by a control component in the cooking equipment; of course, it can also be implemented by a specific logic circuit; in the implementation process, the processor can be a central processing unit (CPU), a microprocessor (MPU), a digital signal processor (DSP) or a field programmable gate array (FPGA), etc.

[0210] The present application embodiment provides a cooking device, such as Fig.13 As shown, the cooking device 1200 includes:

[0211] The first control module 1210 is used to control the airflow control module of the cooking device to start in response to a cooking start instruction, so as to make the air in the cooking cavity flow;

[0212] A second control module 1220, configured to control a heating module of the cooking device to heat the cooking cavity after the airflow control module is turned on;

[0213] The third control module 1230 is used to control the cooking device to perform an odor removal operation when the heating time after the temperature in the cooking cavity is greater than the first preset temperature is greater than the first preset time, until the temperature in the cooking cavity is greater than or equal to a second preset temperature; wherein the first preset temperature is used to determine whether the cooking device performs the odor removal operation; and the second preset temperature is used to determine whether the cooking device performs the odor removal operation in a cyclic manner.

[0214] In some embodiments, the first control module 1210 includes: a first control unit, configured to control the air extraction module to perform an air extraction operation on the cooking cavity, so that the air in the cooking cavity is in a first oxygen-containing state.

[0215] In some embodiments, the third control module 1230 includes: a timing unit, used to start timing the heating time of the heating module when the temperature in the cooking cavity is greater than the first preset temperature; a first determination unit, used to determine whether the temperature in the cooking cavity is greater than or equal to a second preset temperature when the heating time is greater than the first preset time; and a second control unit, used to control the cooking device to perform an odor exhaust operation when the temperature in the cooking cavity is less than the second preset temperature until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0216] In some embodiments, the control unit includes: a first control subunit, used to control the connection module of the cooking device to open, so that gas exchange is performed inside and outside the cooking cavity; a second control subunit, used to control the connection module to close and the exhaust module to open when the opening time of the connection module is greater than a second preset time, so as to exhaust the cooking cavity through the exhaust module, so that the air in the cooking cavity is in a first oxygen-containing state; a first determination subunit, used to determine whether the temperature in the cooking cavity is greater than or equal to the second preset temperature when the opening time of the exhaust module is greater than the first preset time; a third control subunit, used to control the connection module to open and cook the food in the cooking cavity when the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0217] In some embodiments, the cooking device includes an inflation module for injecting air into the cooking cavity; the first control module 1210 includes: a third control unit for controlling the connection module of the cooking device to be in a closed state so that the cooking cavity is not connected to the external gas; a fourth control unit for controlling the inflation module to be in an open state so that the pressure in the cooking cavity is greater than the atmospheric pressure.

[0218] In some embodiments, the control unit includes: a fourth control subunit, which is used to control the exhaust module to be in a closed state when the airflow control module includes an exhaust module; a fifth control subunit, which is used to control the inflation module to be in an open state so that the pressure in the cooking cavity increases; a sixth control subunit, which is used to control the exhaust module or the connecting module to be opened when the pressure in the cooking cavity is greater than the preset pressure and the pressure is maintained for a period of time greater than a third preset period of time, so that the odorous substances in the cooking cavity are discharged through the exhaust module or the connecting module; a second determination subunit, which is used to determine whether the temperature in the cooking cavity is greater than or equal to the second preset temperature when the airflow control module includes the exhaust module and the exhaust module is opened for a period of time greater than a fourth preset period of time; and a first return subunit, which is used to return to the operation of controlling the exhaust module to be in a closed state when the temperature in the cooking cavity is less than the second preset temperature, until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0219] In some embodiments, the control unit includes: a seventh control subunit, used to control the driving module of the cooking device to turn on, so that the odorous substances inside the food in the cooking cavity are dissolved; an eighth control subunit, used to control the intermittent opening of the airflow control module to exchange the gas inside and outside the cooking cavity until the temperature in the cooking cavity is greater than or equal to the second preset temperature; a ninth control subunit, used to control the opening of the exhaust module when the airflow control module includes an exhaust module and the opening time of the driving module is greater than the fifth preset time; a tenth control subunit, used to control the closing of the exhaust module when the opening time of the exhaust module is greater than the sixth preset time; a second return subunit, used to return to the operation of controlling the opening of the exhaust module when the closing time of the exhaust module is greater than the fifth preset time, until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0220] In some embodiments, the control unit includes: an eleventh control subunit, used to control the driving module of the cooking device to turn on; a twelfth control subunit, used to control the exhaust module to perform exhaust operation on the cooking cavity when the turning-on time of the driving module is greater than the fifth preset time until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0221] In some embodiments, the control unit includes: a thirteenth control subunit, used to control the driving module and the exhaust module to turn on until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0222] In some embodiments, the first preset temperature is 45 degrees Celsius and the second preset temperature is 70 degrees Celsius.

[0223] It should be noted that the description of the above device embodiment is similar to the description of the above method embodiment, and has similar beneficial effects as the method embodiment. For technical details not disclosed in the device embodiment of the present application, please refer to the description of the method embodiment of the present application for understanding.

[0224] It should be noted that in the embodiments of the present application, if the above cooking method is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on such an understanding, the technical solution of the embodiment of the present application can be essentially or partly embodied in the form of a software product that contributes to the relevant technology. The computer software product is stored in a storage medium, including several instructions to enable the cooking equipment (electromagnetic cooker, rice cooker and stew pot, etc.) to execute all or part of the methods described in each embodiment of the present application. The aforementioned storage medium includes: various media that can store program codes, such as a U disk, a mobile hard disk, a read-only memory (ROM), a magnetic disk or an optical disk. In this way, the embodiments of the present application are not limited to any specific combination of hardware and software.

[0225] Correspondingly, an embodiment of the present application provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, the steps of the cooking method described in any of the above embodiments are implemented.

[0226] Correspondingly, in an embodiment of the present application, a chip is also provided, which includes a programmable logic circuit and / or program instructions. When the chip is running, it is used to implement the steps in any of the cooking methods described in the above embodiments.

[0227] Correspondingly, in an embodiment of the present application, a computer program product is also provided. When the computer program product is executed by a processor of a cooking device, it is used to implement the steps in any of the cooking methods described in the above embodiments.

[0228] Based on the same technical concept, the present application embodiment provides a cooking device for implementing the cooking method described in the above method embodiment. Fig.14 As shown, the cooking device 200 includes:

[0229] The cooking cavity 210 is used to hold ingredients to be cooked;

[0230] An air flow control assembly 1320, for extracting air from or injecting air into the cooking cavity;

[0231] A heating component 220, used to heat the cooking cavity;

[0232] A timing component 1340, used to determine the heating time after the temperature in the cooking cavity is greater than the first preset temperature;

[0233] The control component 1350 is used to control the airflow control module of the cooking device to turn on in response to a cooking start instruction based on the airflow control component to allow the air in the cooking cavity to flow; based on the heating component, after the airflow control module is turned on, control the heating module of the cooking device to heat the cooking cavity; based on the timing component, when the heating time after the temperature in the cooking cavity is greater than the first preset temperature is greater than the first preset time, control the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature; wherein the first preset temperature is used to determine whether the cooking device performs the odor exhaust operation; and the second preset temperature is used to determine whether the cooking device cyclically performs the odor exhaust operation.

[0234] In some embodiments, the cooking device 200 also includes: a connecting component for performing gas exchange between the inside and outside of the cooking cavity; the control component is also used to control the connecting module to be closed and the exhaust module to be opened based on the connecting component when the opening time of the connecting module is greater than a second preset time, so as to exhaust the cooking cavity through the exhaust module so that the air in the cooking cavity is in a first oxygen-containing state; when the opening time of the exhaust module is greater than the first preset time, determine whether the temperature in the cooking cavity is greater than or equal to the second preset temperature; when the temperature in the cooking cavity is greater than or equal to the second preset temperature, control the connecting module to be opened, and cook the food in the cooking cavity.

[0235] In some embodiments, the cooking device 200 also includes: an inflation component for injecting air into the cooking cavity; a control component for controlling the connection module of the cooking device to be in a closed state based on the inflation component so that the cooking cavity is not connected to the external gas; and controlling the inflation module to be in an open state so that the pressure in the cooking cavity is greater than the atmospheric pressure.

[0236] In some embodiments, the cooking device 200 also includes: a driving component for driving the food; the control component is also used to control the driving module of the cooking device to turn on based on the driving component, so that the odorous substances inside the food are dissolved; control the airflow control module to turn on intermittently to exchange the gas inside and outside the cooking cavity until the temperature in the cooking cavity is greater than or equal to the second preset temperature; or, when the airflow control module includes an exhaust module and the opening time of the driving module is greater than the fifth preset time, control the exhaust module to turn on; when the opening time of the exhaust module is greater than the sixth preset time, control the exhaust module to turn off; when the closing time of the exhaust module is greater than the fifth preset time, return to the operation of controlling the exhaust module to turn on until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

[0237] It should be noted here that the description of the above storage medium and device embodiments is similar to the description of the above method embodiments, and has similar beneficial effects as the method embodiments. For technical details not disclosed in the storage medium and device embodiments of this application, please refer to the description of the method embodiments of this application for understanding.

[0238] It should be understood that "one embodiment" or "an embodiment" mentioned throughout the specification means that specific features, structures or characteristics related to the embodiment are included in at least one embodiment of the present application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. In addition, these specific features, structures or characteristics can be combined in one or more embodiments in any suitable manner. It should be understood that in various embodiments of the present application, the size of the sequence number of the above-mentioned processes does not mean the order of execution, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application. The above-mentioned sequence numbers of the embodiments of the present application are only for description and do not represent the advantages and disadvantages of the embodiments.

[0239] It should be noted that, in this article, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, an element defined by the sentence "comprises a ..." does not exclude the existence of other identical elements in the process, method, article or device including the element.

[0240] In the several embodiments provided in the present application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are only schematic. For example, the division of the units is only a logical function division. There may be other division methods in actual implementation, such as: multiple units or components can be combined, or can be integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the components shown or discussed can be through some interfaces, and the indirect coupling or communication connection of the devices or units can be electrical, mechanical or other forms.

[0241] The units described above as separate components may or may not be physically separated, and the components displayed as units may or may not be physical units; they may be located in one place or distributed on multiple network units; some or all of the units may be selected according to actual needs to achieve the purpose of the embodiment of the present application.

[0242] In addition, all functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may be separately configured as a unit, or two or more units may be integrated into one unit; the above-mentioned integrated units may be implemented in the form of hardware or in the form of hardware plus software functional units.

[0243] Alternatively, if the above-mentioned integrated unit of the present application is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the embodiment of the present application can essentially or in other words, the part that contributes to the relevant technology can be embodied in the form of a software product, and the computer software product is stored in a storage medium, including a number of instructions for the automatic test line of the device to execute all or part of the methods described in each embodiment of the present application. The aforementioned storage medium includes: various media that can store program codes, such as mobile storage devices, ROMs, magnetic disks or optical disks.

[0244] The methods disclosed in several method embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments.

[0245] The features disclosed in several method or device embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments or device embodiments.

[0246] The above is only an implementation method of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art who is familiar with the present technical field can easily think of changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A cooking method, characterized in that: The cooking method comprises: In response to a cooking start instruction, controlling an airflow control module of the cooking device to turn on so that air in the cooking cavity flows; After the airflow control module is turned on, controlling the heating module of the cooking device to heat the cooking cavity; When the heating time after the temperature in the cooking cavity is greater than the first preset temperature is greater than the first preset time, controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature; Wherein, the first preset temperature is used to determine whether the cooking device performs the odor exhaust operation; the second preset temperature is used to determine whether the cooking device performs the odor exhaust operation in a cycle.

2. The method according to claim 1, characterized in that The airflow control module includes an air extraction module for extracting air from the cooking cavity; The controlling the airflow control module of the cooking device to open so that the air in the cooking cavity flows includes: controlling the air extraction module to perform an air extraction operation on the cooking cavity so that the air in the cooking cavity is in a first oxygen-containing state.

3. The method according to claim 1, characterized in that In a case where the heating time after the temperature in the cooking cavity is greater than the first preset temperature is greater than the first preset time, controlling the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature, comprising: When the temperature in the cooking cavity is greater than a first preset temperature, starting to time the heating time of the heating module; When the heating time is longer than the first preset time, determining whether the temperature in the cooking cavity is greater than or equal to a second preset temperature; When the temperature in the cooking cavity is lower than the second preset temperature, the cooking device is controlled to perform an odor exhaust operation until the temperature in the cooking cavity is higher than or equal to the second preset temperature.

4. The method according to claim 2, characterized in that: The step of controlling the cooking device to perform the odor exhaust operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature includes: Controlling the communication module of the cooking device to open so that gas exchange occurs inside and outside the cooking cavity; When the opening time of the communication module is longer than a second preset time, controlling the communication module to be closed and the exhaust module to be opened, so as to exhaust air from the cooking cavity through the exhaust module, so that the air in the cooking cavity is in a first oxygen-containing state; When the opening time of the air extraction module is longer than the first preset time, determining whether the temperature in the cooking cavity is greater than or equal to the second preset temperature; When the temperature in the cooking cavity is greater than or equal to the second preset temperature, the communication module is controlled to open, and the food in the cooking cavity is cooked.

5. The method according to any one of claims 1 to 4, characterized in that: The airflow control module includes an air charging module for charging air into the cooking cavity; The method of controlling the airflow control module of the cooking device to open so that the air in the cooking cavity flows includes: Controlling the communication module of the cooking device to be in a closed state so that the cooking cavity is not connected to the external gas; The inflation module is controlled to be in an open state so that the pressure in the cooking cavity is greater than the atmospheric pressure.

6. The method according to claim 5, characterized in that The step of controlling the cooking device to perform the odor exhaust operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature includes: In the case where the airflow control module includes an air extraction module, controlling the air extraction module to be in a closed state; Controlling the inflation module to be in an open state so as to increase the pressure in the cooking cavity; When the pressure in the cooking cavity is greater than the preset pressure and the pressure is maintained for a period longer than a third preset period, controlling the air extraction module or the connecting module to open so that the odorous substances in the cooking cavity are discharged through the air extraction module or the connecting module; In the case where the airflow control module includes an air extraction module and the opening time of the air extraction module is greater than a fourth preset time, determining whether the temperature in the cooking cavity is greater than or equal to the second preset temperature; When the temperature in the cooking cavity is lower than the second preset temperature, the operation returns to controlling the air extraction module to be in a closed state until the temperature in the cooking cavity is higher than or equal to the second preset temperature.

7. The method according to any one of claims 1 to 4, characterized in that: The step of controlling the cooking device to perform the odor exhaust operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature includes: Controlling the driving module of the cooking device to start, so that the odorous substances inside the food in the cooking cavity are dissolved; Controlling the airflow control module to open intermittently to exchange the gas inside and outside the cooking cavity until the temperature inside the cooking cavity is greater than or equal to the second preset temperature; or, When the airflow control module includes an air extraction module and the opening time of the driving module is greater than a fifth preset time, controlling the air extraction module to open; When the opening time of the air extraction module is longer than a sixth preset time, controlling the air extraction module to be closed; When the closing time of the exhaust module is longer than the fifth preset time, the operation returns to controlling the exhaust module to be turned on until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

8. The method according to any one of claims 2 to 4, characterized in that: The step of controlling the cooking device to perform the odor exhaust operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature includes: Controlling the driving module of the cooking device to turn on; When the activation time of the driving module is longer than the fifth preset time, the exhaust module is controlled to exhaust air from the cooking cavity until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

9. The method according to any one of claims 2 to 4, characterized in that: The step of controlling the cooking device to perform the odor exhaust operation until the temperature in the cooking cavity is greater than or equal to the second preset temperature includes: The driving module and the exhaust module are controlled to be turned on until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

10. The method according to any one of claims 1 to 4, characterized in that: The first preset temperature is 45 degrees Celsius, and the second preset temperature is 70 degrees Celsius.

11. A cooking device, characterized in that: The cooking device comprises: A cooking cavity, used for holding ingredients to be cooked; An air flow control assembly, used for extracting air from or injecting air into the cooking cavity; A heating component, used for heating the cooking cavity; A timing component, used to determine the heating time after the temperature in the cooking cavity is greater than a first preset temperature; A control component is used to control the airflow control module of the cooking device to turn on in response to a cooking start instruction based on the airflow control component to allow the air in the cooking cavity to flow; based on the heating component, after the airflow control module is turned on, control the heating module of the cooking device to heat the cooking cavity; based on the timing component, when the heating time after the temperature in the cooking cavity is greater than the first preset temperature is greater than the first preset time, control the cooking device to perform an odor exhaust operation until the temperature in the cooking cavity is greater than or equal to a second preset temperature; wherein the first preset temperature is used to determine whether the cooking device performs the odor exhaust operation; and the second preset temperature is used to determine whether the cooking device cyclically performs the odor exhaust operation.

12. The cooking device according to claim 11, characterized in that The cooking device also includes: A communication component, used for exchanging gas between the inside and outside of the cooking cavity; The control component is used to control the connection module to be closed and the exhaust module to be opened based on the connection component when the opening time of the connection module is greater than a second preset time, so as to exhaust the cooking cavity through the exhaust module so that the air in the cooking cavity is in a first oxygen-containing state; when the opening time of the exhaust module is greater than the first preset time, determine whether the temperature in the cooking cavity is greater than or equal to the second preset temperature; when the temperature in the cooking cavity is greater than or equal to the second preset temperature, control the connection module to be opened, and cook the food in the cooking cavity.

13. The cooking device according to claim 11 or 12, characterized in that: The cooking device also includes: An air charging component, used for charging air into the cooking cavity; The control component is used to control the communication module of the cooking device to be in a closed state based on the inflation component so that the cooking cavity is not connected to the external gas; and control the inflation module to be in an open state so that the pressure in the cooking cavity is greater than the atmospheric pressure.

14. The cooking device according to claim 11 or 12, characterized in that: The cooking device also includes: A driving component, used for driving the food material; The control component is also used to control the driving module of the cooking device to turn on based on the driving component, so that the odorous substances inside the food are dissolved; control the airflow control module to turn on intermittently to exchange the gas inside and outside the cooking cavity until the temperature in the cooking cavity is greater than or equal to the second preset temperature; or, when the airflow control module includes an exhaust module and the opening time of the driving module is greater than the fifth preset time, control the exhaust module to turn on; when the opening time of the exhaust module is greater than the sixth preset time, control the exhaust module to turn off; when the closing time of the exhaust module is greater than the fifth preset time, return to the operation of controlling the exhaust module to turn on until the temperature in the cooking cavity is greater than or equal to the second preset temperature.

15. A cooking device, characterized in that: The cooking device comprises: A first control module, configured to control the airflow control module of the cooking device to start in response to a cooking start instruction so as to allow air in the cooking cavity to flow; a second control module, configured to control the heating module of the cooking device to heat the cooking cavity after the airflow control module is turned on; A third control module is used to control the cooking device to perform an odor removal operation when the heating time after the temperature in the cooking cavity is greater than the first preset temperature is greater than the first preset time, until the temperature in the cooking cavity is greater than or equal to a second preset temperature; wherein the first preset temperature is used to determine whether the cooking device performs the odor removal operation; and the second preset temperature is used to determine whether the cooking device performs the odor removal operation in a cyclic manner.

16. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the cooking method according to any one of claims 1 to 10 are implemented.

17. A computer program product comprising a computer program or instructions, characterized in that When the computer program or instruction is executed by a processor, the steps of the cooking method according to any one of claims 1 to 10 are implemented.

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